Red pitaya enzyme, preparation method and application thereof

A technology of dragon fruit enzyme and red heart dragon fruit, applied in application, function of food ingredients, food science and other directions, can solve problems such as the inability to meet consumers' health care needs, achieve regulation of intestinal flora environment, repair gastrointestinal mucosa, reduce effect of blood sugar

Active Publication Date: 2021-06-29
上海合庆火龙果科技开发有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Therefore, current pitaya enzyme product cannot satisfy consumer's various health care demands

Method used

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  • Red pitaya enzyme, preparation method and application thereof
  • Red pitaya enzyme, preparation method and application thereof
  • Red pitaya enzyme, preparation method and application thereof

Examples

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preparation example Construction

[0039] The embodiment of the present invention provides a kind of preparation method of above-mentioned red pitaya enzyme, and it is mainly formulated by the red pitaya fermented liquid and galacto-oligosaccharide, and the red pitaya fermented liquid is obtained by three-step directional fermentation method, and three-step directional The concept of the fermentation method is novel, which enriches the content of short-chain fatty acids in the red dragon fruit fermentation broth. The preparation method of pitaya ferment specifically comprises the following steps:

[0040] S1. Peel and homogenize the red pitaya fruit so that the particle size of the pulp is ≤20 cm to obtain the red pitaya pulp, and then perform the following three-step directional fermentation method.

[0041] S2, the first step, aerobic and anaerobic fermentation: in parts by weight, add 4 to 7 parts of brown sugar to 100 parts of the crushed pitaya pulp, follow the rule that yeast is the leading bacterium for ...

Embodiment 1

[0052] This embodiment provides a red pitaya ferment, which is mainly obtained by blending red pitaya fermentation liquid and galacto-oligosaccharides at a weight ratio of 10:3. The red pitaya fermentation liquid is fermented, filtered, and fermented by a three-step directional fermentation method. After ripening, the specific process is as follows:

[0053] The first step, aerobic and anaerobic fermentation: in parts by weight, the raw materials include 100 parts of red dragon fruit pulp and 5 parts of brown sugar, the temperature is controlled at 28 ° C, and every 2.5 tons of materials are ventilated for 1 m 3 Mixed fermentation for 25 days.

[0054] The second step, complete anaerobic fermentation: add 5 parts of brown sugar, inoculate 1.0 part of microbial combination starter, control the temperature at 33°C, and complete anaerobic fermentation until the 40th day.

[0055] The third step, complete aerobic fermentation: inoculate 0.5 parts of commercially available acetic ...

Embodiment 2

[0059] This embodiment provides a red pitaya ferment, which is mainly obtained by blending red pitaya fermentation liquid and galacto-oligosaccharides at a weight ratio of 10:4. The red pitaya fermentation liquid is fermented, filtered, and fermented by a three-step directional fermentation method. After ripening, the specific process is as follows:

[0060] The first step, aerobic and anaerobic fermentation: in parts by weight, the raw materials include 100 parts of red dragon fruit pulp and 4 parts of brown sugar, the temperature is controlled at 30 ° C, and every 2.5 tons of materials are ventilated for 1 m 3 Mixed fermentation for 20 days.

[0061] The second step, complete anaerobic fermentation: add 6 parts of brown sugar, inoculate 0.8 parts of microbial combination starter, control the temperature at 35°C, and complete anaerobic fermentation until the 38th day.

[0062] The third step, complete aerobic fermentation: inoculate 0.4 parts of commercially available acetic...

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Abstract

A red dragon fruit enzyme, preparation method and application thereof relate to the field of health food with health care effects. The red pitaya enzyme in the embodiment of the present invention is mainly prepared from the red pitaya fermentation liquid rich in short-chain fatty acids and functional galacto-oligosaccharides. The microbial combination starter of Fidobacterium, Bacteroides, and Eubacterium is obtained by fermentation and filtration by a three-step directional fermentation method. The pitaya enzyme is easily absorbed by the human body, has comprehensive effects, and has high economic value. The pitaya enzyme of the embodiment of the present invention can be used to regulate the gene expression of gastrointestinal mucosal cells, repair gastrointestinal mucosa, and assist in the treatment of gastric ulcer; it can be used to regulate the intestinal flora environment, relieve bowel movements, and prevent colorectal cancer; Improve the basic metabolism of the human body and have a good hypoglycemic effect.

Description

technical field [0001] The invention relates to the field of health food with health care effects, and in particular to a pitaya enzyme, a preparation method and an application thereof. Background technique [0002] Galactooligosaccharide (GOS) is a functional oligosaccharide with natural properties. Its molecular structure is generally 1 to 7 galactose groups connected to galactose or glucose molecules, and its sweetness is 20% to 40% of that of sucrose. %, good solubility, low calorie, strong acid resistance and heat resistance, suitable for food with low pH. Galacto-oligosaccharides (GOS) are Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus salivarius, etc. The 8 major beneficial bacteria are excellent sources of nutrition and effective proliferation factors, which can improve the micro-ecological environment of the human intestinal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/32A23V2200/328
Inventor 陈凤婷顾政普瑞雪黄伟达吴奇能
Owner 上海合庆火龙果科技开发有限公司
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