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Preparation method of cordyceps militaris fruit and vegetable enzyme

A technology of fruit and vegetable enzymes and Cordyceps militaris, which is applied in the field of preparation of Cordyceps militaris fruit and vegetable enzymes, can solve the problems of low content of functional components, complicated extraction process, and inconspicuous effects, and achieve the goal of increasing the content, accelerating the fermentation process, and enhancing immunity Effect

Inactive Publication Date: 2018-06-29
江苏阜丰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The Cordyceps militaris added to the existing Cordyceps militaris fruit and vegetable enzyme products mostly use organic solvents to extract cordycepin, the extraction process is complex and easy to cause chemical pollution, and the content of functional components is low, the effect is not obvious; in addition, the existing Cordyceps militaris fruit and vegetable enzyme products add more Fermented white sugar or sucrose as a carbon source can easily cause blood sugar to rise and is not suitable for diabetics

Method used

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  • Preparation method of cordyceps militaris fruit and vegetable enzyme
  • Preparation method of cordyceps militaris fruit and vegetable enzyme
  • Preparation method of cordyceps militaris fruit and vegetable enzyme

Examples

Experimental program
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Effect test

Embodiment 1

[0028] 1. Preparation of Cordyceps militaris fruit and vegetable juice

[0029] Grinding the dried Cordyceps militaris fruiting body in a high-speed pulverizer to obtain Cordyceps militaris fruiting body powder, adding purified water to the reaction kettle, the weight ratio of Cordyceps militaris and purified water is 1:10, adding chitinase to break the wall For treatment, the amount of enzyme added is 1.5%, the temperature is 55°C, the pH is 5.5, and the enzymolysis is 5 hours. During the enzymolysis, stirring is required continuously or at intervals. After 20 minutes, centrifugal filtration was carried out, and the filtrate was concentrated in vacuum under the conditions of vacuum degree of 0.075 MPa, temperature of 60° C., concentration until the density of 60° C. was 1.05, and a concentrate of Cordyceps militaris was obtained.

[0030] Fruits and vegetables: 1 part by weight each of kiwi fruit, mulberry, blueberry, grape, tomato and celery, washed with purified water, drai...

Embodiment 2

[0037] 1. Preparation of Cordyceps militaris fruit and vegetable juice

[0038] Grinding the fruit body dry goods of Cordyceps militaris in a high-speed pulverizer to obtain fruit body powder of Cordyceps militaris, adding purified water in the reaction kettle, the weight ratio of Cordyceps militaris and purified water is 1:15, adding chitinase, the amount of enzyme added 2%, the temperature is 60°C, the pH is 6, and the enzymolysis is 5 hours. During the enzymolysis, it needs to be stirred continuously or at intervals. After the enzymolysis is completed, the temperature of the reactor needs to be raised to above 100°C, and the enzyme is extinguished for 30 minutes, and then centrifuged. After filtering, the filtrate was concentrated in vacuum under the conditions of vacuum degree of 0.08 MPa and temperature of 65° C., and concentrated to a density of 1.05 to obtain a concentrate of Cordyceps militaris.

[0039] Fruits and vegetables: 1 part by weight each of kiwi fruit, mulbe...

Embodiment 3

[0046] 1. Preparation of Cordyceps militaris fruit and vegetable juice

[0047]Grinding the fruit body dry goods of Cordyceps militaris in a high-speed pulverizer to obtain fruit body powder of Cordyceps militaris, adding purified water in the reaction kettle, the weight ratio of Cordyceps militaris and purified water is 1:10, adding chitinase, the amount of enzyme added 1%, the temperature is 55°C, the pH is 6, and the enzymolysis is 6 hours. During the enzymolysis, it needs to be stirred continuously or at intervals. After the enzymolysis is completed, the temperature of the reactor needs to be raised to above 100°C, and the enzyme is extinguished for 25 minutes, and then centrifuged. After filtering, the filtrate was concentrated in vacuum under the conditions of vacuum degree of 0.075 MPa and temperature of 65° C., and concentrated to a density of 1.05 to obtain a concentrate of Cordyceps militaris.

[0048] Fruits and vegetables: 1 part by weight each of kiwi fruit, mulbe...

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Abstract

The invention discloses a preparation method of cordyceps militaris fruit and vegetable enzyme. The preparation method comprises the following steps of (a) crushing cordyceps militaris fruiting bodies, adding purified water, adding chitinase, performing enzymolysis under the situation that the temperature is 55-65 DEG C and the pH is 5.5-6.6 for 4-6h, performing enzyme deactivation, performing filtering and performing concentrating; (b) thoroughly cleaning various fruits and vegetables, performing ultraviolet disinfection, cutting the disinfected fruits and vegetables into slices, performing juice squeezing, and adding maltitol and xylitol; (c) mixing the fruit and vegetable juice with the cordyceps militaris concentrate in proportion so as to obtain cordyceps militaris fruit and vegetablejuice; and (d) inoculating the cordyceps militaris fruit and vegetable juice with seven kinds of probiotic powder of bifidobacterium adolescentis, lactobacillus casei, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus bulgaricus in proportion, and performing standing for fermentation. The cordyceps militaris fruit and vegetable enzyme disclosed by the invention is stable in quality, moderate in sour and sweet mouth feel, high in cordyceps sinensis polysaccharide content and good in product stability, and has the effect ofenhancing immunity.

Description

technical field [0001] The invention belongs to the field of fermentation engineering, and in particular relates to a preparation method of cordyceps militaris fruit and vegetable enzymes. Background technique [0002] Enzyme, also known as enzyme, is a catalyst for various biological reactions and a protein with special activity. It exists in various physiological reaction systems and organ tissues to catalyze and regulate all biochemical reactions and metabolism in the body. The metabolism, regeneration, decomposition, digestion, and synthesis of all cells in the human body rely on enzymes to complete, and can determine the length of our lifespan. Therefore, enzymes are also called "the source of life". Enzymes also have "specificity", each enzyme can only catalyze one biochemical reaction, so there are thousands of enzymes in the human body. Enzymes are probiotics that act on various food materials and decompose food materials into various small molecules that are easily...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2200/328
Inventor 徐国华赵伏梅袁峰龙良雨杨焱
Owner 江苏阜丰生物科技有限公司
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