Method for preparing hemerocallis fulva flower enzyme and enzyme stock solution

A technology of enzyme stock solution and Hemerocallis flower is applied in the direction of bacteria used in food preparation, the function of food ingredients, and food ingredients as pH modifiers, etc. It can solve the problems of poor antioxidant effect of enzymes and achieve activity retention , reduce loss, unique flavor effect

Inactive Publication Date: 2018-07-17
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the invention provides a preparation method of daylily flower enzyme and the stock solution of daylily flower enzyme. The technical problem that the enzyme antioxidant effect is not good

Method used

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  • Method for preparing hemerocallis fulva flower enzyme and enzyme stock solution
  • Method for preparing hemerocallis fulva flower enzyme and enzyme stock solution

Examples

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Effect test

Embodiment 1

[0032] A kind of preparation method of daylily flower ferment, promptly take the daylily flower with high natural ferment content as main raw material, apply Lactobacillus plantarum and Saccharomyces cerevisiae to prepare by the method for fermentation, this preparation method comprises the following steps.

[0033] A preparation method of Hemerocallis ferment, which is prepared by compound fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae,

[0034] Its preparation process comprises the following steps:

[0035] (1) Strain selection

[0036] Select Lactobacillus plantarum and Saccharomyces cerevisiae

[0037] (2) Preparation of fermentation stock solution

[0038] Pick daylily flowers between 8:00 and 10:00 in the morning, wash daylily flowers with clean water three times, dry them, and beat them with a juicer to obtain daylily flower pulp. The daylily flower pulp is mixed according to the ratio of daylily flower: pure water: glucose 1:4 -8: Mix 1-3, the ra...

Embodiment 2

[0046] A preparation method of Hemerocallis ferment, which is prepared by compound fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae,

[0047] Its preparation process comprises the following steps:

[0048] (1) Strain selection

[0049] Select Lactobacillus plantarum and Saccharomyces cerevisiae

[0050] (2) Preparation of fermentation stock solution

[0051] Pick daylily flowers between 8:00 and 10:00 in the morning, wash daylily flowers with clean water three times, dry them, and beat them with a juicer to obtain daylily flower pulp. The daylily flower pulp is mixed according to the ratio of daylily flower: pure water: glucose 1:4 -8: Mix 1-3, the ratio is the mass ratio, obtain the raw material mixture, adjust the pH to 6.5 with edible sodium carbonate, and then sterilize at 108°C for 30 minutes;

[0052] Add 1.50 g of pectinase per kilogram of Hemerocallis flower pulp to the mixture obtained above to make it fully enzymatically hydrolyzed. The reactio...

Embodiment 3

[0059] A preparation method of Hemerocallis ferment, which is prepared by compound fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae,

[0060] Its preparation process comprises the following steps:

[0061] (1) Strain selection

[0062] Select Lactobacillus plantarum and Saccharomyces cerevisiae

[0063] (2) Preparation of fermentation stock solution

[0064] Pick daylily flowers between 8:00 and 10:00 in the morning, wash daylily flowers with clean water three times, dry them, and beat them with a juicer to obtain daylily flower pulp. The daylily flower pulp is mixed according to the ratio of daylily flower: pure water: glucose 1:4 -8: Mix 1-3, the ratio is the mass ratio, obtain the raw material mixture, adjust the pH to 7.0 with edible sodium carbonate, and then sterilize at 108°C for 30 minutes;

[0065] Add 2.0 g of pectinase per kilogram of Hemerocallis flower pulp to the mixture obtained above to make it fully enzymatically hydrolyzed. The reaction...

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Abstract

The invention provides a method for preparing a hemerocallis fulva flower enzyme. The method comprises the steps of hemerocallis fulva flower washing, grinding, pulping, high-temperature sterilization, enzymatic hydrolysis and strain inoculation, wherein, in the step of strain inoculating, lactobacillus plantarum and saccharomyces cerevisiae are selected, firstly, the lactobacillus plantarum is inoculated and fermented at a temperature of 35-39 DEG C for 44-52 hours, then the saccharomyces cerevisiae is inoculated and fermented at a temperature of 28-32 DEG C for 32-38 hours, and after-ripening is carried out at a temperature of 20-22 DEG C for 48 hours after fermentation is completed to finally obtain the hemerocallis fulva flower enzyme. According to the preparation method, the hemerocallis fulva flower enzyme is prepared by adopting two probiotics as fermenting strains, a new flavor is increased, the anti-oxidative activity of the hemerocallis fulva flower enzyme is improved, and the index of the anti-oxidative activity is at least increased by 20 percent averagely.

Description

technical field [0001] The invention belongs to the field of food, and relates to a food fermentation technology, specifically a preparation method of daylily flower enzyme and a stock solution of daylily flower enzyme. Background technique [0002] Enzyme refers to the fermented products with certain specific functions obtained by natural or artificial inoculation of microbial fermentation technology with fruits and vegetables or other animals and plants as raw materials. Enzymes have anti-oxidation, anti-aging, anti-free radical , Enhance immunity and other functions, so more and more people love and pay attention. Enzyme products can be divided into natural fermentation and pure-breed fermentation according to the source of the strain. Pure-breed fermentation is inoculated with one or several microorganisms, and high-purity bacterial liquid is obtained through microbial culture. Compared with natural fermentation, the advantages are easy to control and ferment. Short tim...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L29/00
CPCA23L29/065A23L33/00A23V2002/00A23V2400/169A23V2200/30A23V2250/762A23V2250/61A23V2250/1614A23V2250/1576A23V2200/06
Inventor 于海燕钱新华陈臣田怀香王焕史雨桦张楠
Owner SHANGHAI INST OF TECH
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