Preparation method of grapefruit compound enzyme and product and application thereof

A compound enzyme and pomelo technology, applied in the direction of bacteria, applications, food ingredients, etc. used in food preparation, can solve the problems that restrict the processing of pomelo, and achieve the effect of promoting large-scale industrial planting

Inactive Publication Date: 2018-10-16
邵玉芹
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the bitterness of pomelo peel and pomelo is an im

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of grapefruit compound enzyme and product and application thereof
  • Preparation method of grapefruit compound enzyme and product and application thereof
  • Preparation method of grapefruit compound enzyme and product and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] a. Take 1000g pomelo peel with 1 / 3~1 / 2 thickness of the white sac removed, cut into strips, with a width of 0.1~0.5cm, boil with 10% NaCl and 1% sodium bicarbonate water for 2min, separate the solid and liquid and cool to room temperature, Add 6Kg of water, add 0.85g of pectinase and 1.5g of cellulase to hydrolyze for 90min;

[0028] b. Take 2000g of pomelo meat and 200g of lemon, break them into pieces, add 0.8g of naringinase for enzymolysis, pH 4.0, and enzymolysis for 60min, first coarsely filter and then centrifuge to remove limonin; Pitaya and tomato are pulped, and according to the weight of the pulp, add 10Kg of water, 1260g of sugar, 2.5g of acid protease and 4g of hemicellulase, and enzymatically hydrolyze for 60 minutes; inactivate;

[0029] c. Mix the enzymolyzate obtained in the above steps, and inoculate Streptococcus thermophilus and Lactobacillus sporogenes, wherein the inoculation amount of Streptococcus thermophilus is 10×10 5 cfu / ml, the inoculation ...

Embodiment 2

[0031] a. Take 3000g pomelo peel with 1 / 3~1 / 2 thickness of the white sac removed, cut into strips, width 0.1~0.5cm, boil with 12% NaCl and 1% sodium bicarbonate water for 2min, separate solid and liquid and cool to room temperature, Add 15Kg of water, then add 3g of pectinase and 6g of cellulase to hydrolyze for 90min;

[0032] b. Take 6600g of pomelo meat and 700g of lemon, break them into pieces, add 3g of naringinase for enzymolysis, pH 4.5, enzymolysis for 60min, first coarse filter and then centrifuge to remove limonin; then each 750g of apple, pear, pitaya Pulp fruit and tomato, and according to the weight of the pulp, add 40Kg of water, 5Kg of sugar, 6g of acid protease and 10g of hemicellulase, and enzymatically hydrolyze for 60min; inactivate;

[0033] c. Mix the enzymolyzate obtained in the above steps, and inoculate Streptococcus thermophilus and Lactobacillus sporogenes, wherein the inoculation amount of Streptococcus thermophilus is 10×10 5 cfu / ml, the inoculatio...

Embodiment 3

[0035] a. Take 1000g pomelo peel with 1 / 3~1 / 2 thickness of the white sac removed, cut into strips, with a width of 0.1~0.5cm, boil with 12% NaCl and 2% sodium bicarbonate water for 2min, separate the solid and liquid and cool to room temperature, Add 8Kg of water, add 1g of pectinase and 1.5g of cellulase to hydrolyze for 90min;

[0036] b. Take 2200g of grapefruit meat and 220g of lemon, break them into pieces, add 0.96g of naringinase for enzymolysis, pH4.5, and enzymolysis for 60min, first coarse filter and then centrifuge to remove limonin; Make pulp of dragon fruit and tomato, and add 15Kg of water and 1.5Kg of sugar, 6g of acid protease and 10g of hemicellulase according to the weight of pulp, and hydrolyze for 60 minutes; inactivate;

[0037] c. Mix the enzymolyzate obtained in the above steps, and inoculate Streptococcus thermophilus and Lactobacillus sporogenes, wherein the inoculation amount of Streptococcus thermophilus is 10×10 5 cfu / ml, the inoculation amount of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention relates to a preparation method of a grapefruit compound enzyme. The preparation method comprises the following steps: firstly, grapefruit skins are treated; the treated grapefruit skins are then enzymatically hydrolyzed; at the same time, grapefruit meat and lemons in a ratio are treated; the treated materials are firstly enzymatically hydrolyzed using naringinase; other fruit slurry, water, sugar and enzymes are added for enzymatic hydrolysis; finally, two hydrolysates are mixed; and inoculation fermentation are conducted to obtain an enzyme product. By optimizing the preparation technology, grapefruits relatively high in yield and rich in polysaccharides, flavonoids and other physiological active ingredients as well as dietary fibers, vitamins, minerals and other nutrients are selected as the raw materials; other fruits are supplemented; and the prepared enzyme product is high in water-soluble dietary fibers and total phenolic content. Besides, the enzymes andother processing parameters are coordinated; bitter tastes of the grapefruits brought by containing flavanone glycoside compounds and triterpenoid compounds are removed; the new preparation method forpreparing the grapefruits into the enzyme product is provided; and the preparation method also provides a new path for the processing of the grapefruit crops and better promotes mass industrial planting of orange plants in the southern region.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and relates to a preparation method of grapefruit compound enzyme, its product and application. Background technique [0002] Enzymes are closely related to our daily life. With the increase of various bad living habits, the increase of life and work pressure and the growth of age, the enzymes in the human body will gradually decrease. The enzymes synthesized by the human body and secreted by bacteria are only a small part, which cannot meet the needs of the human body at all. Therefore, we must take in more enzymes from the diet, and the enzymes in the food will be destroyed after high temperature or refined processing. In recent years, enzyme food is gradually entering China. With the gradual enhancement of people's health awareness, enzymes will also become an indispensable new generation of healthy food in our life. At present, people have explored many enzyme formulas and p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L33/00A23L5/20
CPCA23L5/25A23L33/00A23V2002/00A23V2400/11A23V2400/249A23V2200/30A23V2200/16A23V2250/1614A23V2250/1582A23V2250/1576
Inventor 邵玉芹
Owner 邵玉芹
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap