Lycium ruthenicum ferment, and preparation process and application thereof

A technology of Lycium barbarum enzyme and Lycium barbarum black fruit is applied in the directions of application, function of food ingredients, food science, etc. It can solve the problems of discount of health care value, high degree of heat exposure, low content of anthocyanin, etc., and achieves changes in taste characteristics and process optimization. Effect

Active Publication Date: 2018-10-12
青海千平万安农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the current development of black wolfberry products, in addition to black wolfberry raw fruit products, most enterprises and researchers focus on the development of raw fruit tablets, pigmented tablets, fruit juice drinks and other products, but liquid beverage products inevitably use high te

Method used

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  • Lycium ruthenicum ferment, and preparation process and application thereof
  • Lycium ruthenicum ferment, and preparation process and application thereof
  • Lycium ruthenicum ferment, and preparation process and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0035] Example 1

[0036] A kind of Lycium ruthenicum enzyme, by weight, the raw materials of Lycium ruthenicum enzyme include:

[0037] 10 parts of black fruit wolfberry, 10 parts of red wolfberry, 3 parts of maca, 5 parts of Potentilla, 2 parts of sea buckthorn powder, 13 parts of honey, 20 parts of brown sugar, and the rest is water.

[0038] The preparation process of Lycium ruthenicum enzyme includes the following steps:

[0039] (1) Raw material beating

[0040] Clean lycium barbarum or lycium arborescens fresh fruit is directly beaten with sterile water; the weight ratio of fresh fruit to sterile water is 1:2;

[0041] Soak the clean maca or pottery hemp with water first, the weight ratio of maca or pottery hemp to water is 1:2, and heat it to 90℃ for 45min to sterilize, filter to remove 40% of the boiled liquid, and combine the filtered solids with The remaining boiled liquor is beaten, and sterile water not exceeding 20% ​​of the total volume of the fermentation liquor can be a...

Example Embodiment

[0048] Example 2

[0049] A kind of Lycium ruthenicum enzyme, by weight, the raw materials of Lycium ruthenicum enzyme include:

[0050] 25 parts of Lycium ruthenicum, 0 parts of Lycium barbarum, 2 parts of Maca, 5 parts of Potentilla, 3 parts of Sea-buckthorn powder, 17 parts of honey, 23 parts of brown sugar, and the rest is water.

[0051] The preparation process of Lycium ruthenicum enzyme includes the following steps:

[0052] (1) Raw material beating

[0053] Clean the dried fruit of Lycium ruthenicum or Lycium ruthenicum, soaked in water, and heated to 70°C for 30 minutes, and then beaten; the weight ratio of dried fruit to water is 1:4;

[0054] Soak the clean maca or pottery hemp with water first, the weight ratio of maca or pottery hemp to water is 1:6, and heat to 100℃ to sterilize for 45 minutes, filter to remove 60% of the boiling liquid, and remove the remaining boiling liquid and solid form Beat the pulp together, and add a certain amount of sterile water, the water volum...

Example Embodiment

[0062] Example 3

[0063] A kind of Lycium ruthenicum enzyme, by weight, the raw materials of Lycium ruthenicum enzyme include:

[0064] 20 parts of black fruit wolfberry, 5 parts of red wolfberry, 4 parts of Maca, 3 parts of Potentilla, 5 parts of sea buckthorn powder, 20 parts of xylitol, 25 parts of white sugar, water.

[0065] The preparation process of Lycium ruthenicum enzyme includes the following steps:

[0066] (1) Raw material beating

[0067] The clean dried Chinese wolfberry or dried Chinese wolfberry are soaked in water and heated to 90°C for 30 minutes to sterilize, and then beaten; the weight ratio of dried fruit to water is 1:3;

[0068] Soak clean maca or pottery hemp with water first, the weight ratio of maca or pottery hemp to water is 1:4, and heat it to 90℃ for 45min to sterilize, filter to remove 40% filtrate, and beat the remaining part;

[0069] (2) The first stage fermentation

[0070] Mix sea buckthorn powder, medlar pulp, maca pulp, fern hemp pulp and a quarter o...

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Abstract

The invention discloses a Lycium ruthenicum ferment, and a preparation process and application thereof. The Lycium ruthenicum ferment comprises the following raw materials: Lycium ruthenicum, Lycium barbarum, maca, Potentilla anserina and sea buckthorn powder. According to the invention, a ferment product is produced by using the Lycium ruthenicum as a main raw material; the process of high-temperature heating is not needed in production of the ferment product; anthocyanin in the ferment product can be effectively preserved; the health-care function of the anthocyanin in the Lycium ruthenicumis given to full play on the basis that characteristics of the fruit ferment product are maintained; through fermentation of the raw materials, active substances in the raw materials are fully extracted out, and starch and polysaccharide substances are fully converted, so the Lycium ruthenicum ferment product is rich in nutritional and active components in the auxiliary materials like maca and Potentilla anserina; and by adoption of a fermentation process, the taste characteristic of the ferment product is changed, and the defects of over-strong drug flavor and bitter taste of Lycium ruthenicum, Lycium barbarum and maca are overcome, so the flavor and taste of the ferment product are easier to be accepted by consumers. The ferment product provided by the invention has anti-fatigue, anti-oxidation and beauty-maintaining functions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a black wolfberry ferment and its preparation process and application. Background technique [0002] The anthocyanin content of Lycium barbarum ranks first in berries, and has the functions of scavenging free radicals and anti-oxidation; the extract of Lycium barbarum has the functions of lowering blood fat, lowering blood sugar, anti-oxidation, immune regulation, delaying aging, preventing and treating cardiovascular diseases and anti-aging. cancer effect. [0003] In the current development of black wolfberry products, in addition to black wolfberry raw fruit products, most enterprises and researchers focus on the development of raw fruit tablets, pigmented tablets, fruit juice drinks and other products, but liquid beverage products inevitably use high temperature during product processing. In the sterilization process, the degree of heat in the product pro...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30
Inventor 马俊
Owner 青海千平万安农业科技有限公司
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