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Preparation method of prunus mume enzyme

A green plum enzyme and green plum technology are applied in the field of green plum enzyme and its preparation technology, which can solve the problems that the analysis of the functional components of green plum enzyme is rarely reported, and achieve good antioxidant activity, which is beneficial to accumulation and protects its own growth.

Inactive Publication Date: 2018-07-27
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, research reports on the preparation of greengage enzymes are limited to short-term fermentation of less than half a year, and there are very few reports on nutritional and functional greengage enzyme products, and there are few reports on the analysis of functional components of greengage enzymes

Method used

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  • Preparation method of prunus mume enzyme
  • Preparation method of prunus mume enzyme
  • Preparation method of prunus mume enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method of greengage enzyme, comprising the following preparation steps: select 5 kg of greengage and 1 kg of grapes without rot and no peculiar smell, repeatedly rinse the surface of greengage and grape with sterile water, remove dust and other sundries on the surface of greengage and grape fruit, The slurry is obtained by beating, and the greengage and grape raw materials after pretreatment are obtained; the materials are put into a sterilized clean and dry container, and the plant enzyme bacteria powder accounting for 0.5% of the material is added, and the concentration of 80% of the material is 30%. Sucrose, stirred evenly, mixed strains of yeast, lactic acid bacteria, acetic acid bacteria and bifidobacteria with a total mass of 10% were inserted, and the first stage of natural fermentation was carried out. The conditions of the first stage of natural fermentation were: aerobic and mechanical stirring Fermentation under controlled conditions, dissolved o...

Embodiment 2

[0045] A preparation method of greengage enzyme, comprising the following preparation steps: selecting 5 kg of fresh greengage without rot and no peculiar smell, repeatedly washing the surface of greengage with sterile water, removing dust and other sundries on the surface of greengage fruit, and drying naturally to obtain The greengage raw material after pretreatment is put into the clean and dry container that has been sterilized, adds the phytoenzyme bacteria powder that accounts for 0.5% of the material, adds the sucrose syrup that accounts for 60% of the material and the concentration is 80%, stirs appropriately, carries out the second The first stage of natural fermentation, the first stage of natural fermentation conditions: use aerobic and mechanical stirring to control the fermentation, the dissolved oxygen is 40%, the stirring speed is 100rpm, the fermentation temperature is 25°C, and the fermentation time is 3.5 months; then the fermentation container is sealed , car...

Embodiment 3

[0047] A preparation method of greengage enzyme, comprising the following preparation steps: selecting 5 kg of fresh greengage without rot and no peculiar smell, repeatedly washing the surface of greengage with sterile water, removing dust and other sundries on the surface of greengage fruit, and drying naturally to obtain Put the greengage raw material after pretreatment into a sterilized clean and dry container, add plant enzyme bacteria stock solution accounting for 0.5% of the material, rock sugar syrup with a concentration of 40% accounting for 30% of the material, and stir properly. Carry out the first stage of natural fermentation. The conditions of the first stage of natural fermentation are: ferment under controlled conditions of aerobic and mechanical stirring, dissolved oxygen 20%, stirring speed 0 rpm, fermentation temperature 10°C, fermentation time 1 month; then ferment The container is sealed, and the second stage of natural fermentation is carried out. The secon...

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Abstract

The invention provides a preparation method of prunus mume enzyme and belongs to the field of fermented food engineering. The method comprises following steps: selection and pretreatment of raw materials, mixing of the raw materials, staging fermentation, treatment after fermentation, chelate aging, preparation of a liquid enzyme product, and recycling of solid enzyme residues. The prunus mume enzyme obtained with the preparation method effectively maintains functional active ingredients of prunus mume and has good antioxidant activity and hypoglycemic activity, and a healthcare prunus mume enzyme product with reasonable amino acid composition and protein nutrition composition structure and special nutrition is obtained.

Description

technical field [0001] The invention belongs to the field of fermented food engineering, and in particular relates to a green plum enzyme and a preparation process thereof. Background technique [0002] Ome ( Prunus mume ) are mainly distributed in Jiangsu, Guangdong, Zhejiang, Guangxi, Yunnan and other places, and are planted in Zhejiang Hangzhou, Huzhou, Ningbo, Shaoxing and other areas, among which Changxing green plum, Chaoshan green plum and Xiaoshan big green plum are the most famous. Green plum is rich in nutrition and is a valuable fruit that can be used for both medicine and food. Every 100 g [0003] The pulp contains 5.99 g of organic acid; 0.845 g of reducing sugar; 0.45 g of tannin; 0.74 mg of flavone; Iron 4.08mg, zinc 0.74 mg, Ca / P close to 1:1, easy for human body to absorb. Green plum is a low-sugar and high-acid food. Studies have shown that green plum has anti-cardiovascular disease, anti-tumor disease, anti-cancer, anti-osteoporosis and other effects. ...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 毛建卫沙如意王珍珍葛青方晟毛旸晨
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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