Lycium probiotics enzyme and preparation method thereof

A technology of probiotic enzymes and wolfberry, applied to bacteria, lactobacilli, bifidobacteria, etc. used in food preparation, can solve problems such as insufficient fermentation, achieve easy absorption, increase functionality and value, and enhance immunity Effect

Inactive Publication Date: 2018-11-23
恒利康生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Lycium barbarum contains substances such as betaine, atropine, hyoscyamine, and Lycium barbarum polysaccharide, and now the further development of Lycium barbarum is also being carried out. At present, Lycium barbarum is made into Lycium barbarum fruit wine (CN104845858A), Lycium barbarum drink (CN103892389A), Goji berry juice (CN104432311A) etc. are also made into goji berry enzyme (CN105167072B) and goji berry compound enzyme (CN107125735A), but these products do not fully ferment the raw materials

Method used

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  • Lycium probiotics enzyme and preparation method thereof
  • Lycium probiotics enzyme and preparation method thereof
  • Lycium probiotics enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: a kind of preparation method of wolfberry probiotic ferment comprises the following steps:

[0033] S1 adds 500kg of wolfberry, 200kg of pineapple, 200kg of strawberry, 100kg of tomato, and 5kg of brown sugar into the fermenter;

[0034] S2 continues to add 5 g of yeast and 15 g of Lactobacillus fermentum to the fermenter for initial fermentation.

[0035] The fermentation time is 7-9 months; after the primary fermentation, add 15g of Lactobacillus acidophilus and 5g of Lactobacillus bulgaricus for the second fermentation, the fermentation time is 8 months; after the second fermentation, add 10g of Bifidobacterium lactis, Streptococcus thermius 5g and acetic acid bacteria 5g continue the third fermentation for 8 months;

[0036] After the S3 fermentation is finished, the detected pH is stable at 3.0, and when the alcohol content is <0.5%, the fermentation is completed;

[0037] S4 filters the fermented liquid that has been fermented;

[0038] S5 static ...

Embodiment 2

[0039] Embodiment 2: a kind of preparation method of wolfberry probiotic ferment comprises the following steps:

[0040] S1 adds 550kg of wolfberry, 150kg of pineapple, 150kg of strawberry, 150kg of tomato, and 15kg of brown sugar into the fermenter;

[0041] S2 continues to add 3 g of yeast and 13 g of Lactobacillus fermentum to the fermenter for initial fermentation, the fermentation process

[0042] The fermentation time is 7 months; after the initial fermentation, 13g of Lactobacillus acidophilus and 3g of Lactobacillus bulgaricus are added for the second fermentation, and the fermentation time is 9 months; Coccus 3g and acetic acid bacteria 3g continue the third fermentation for 7 months;

[0043] After the S3 fermentation is finished, the detected pH is stable at 2.6, and when the alcohol content is less than 0.5%, the fermentation is completed;

[0044] S4 filters the fermented liquid that has been fermented;

[0045] S5 static purification: the filtered fermentation...

Embodiment 3

[0046] Embodiment 3: a kind of preparation method of wolfberry probiotic ferment comprises the following steps:

[0047] S1 adds 650kg of wolfberry, 150kg of pineapple, 100kg of strawberry, 100kg of tomato, and 10kg of brown sugar into the fermenter;

[0048] S2 Continue to add 1g of yeast and 15g of Lactobacillus fermentum to the fermenter for initial fermentation, the fermentation process

[0049] The fermentation time is 9 months; after the primary fermentation, 10g of Lactobacillus acidophilus and 5g of Lactobacillus bulgaricus are added for the second fermentation, and the fermentation time is 7 months; Coccus 5g and acetic acid bacteria 1g continue the third fermentation for 9 months;

[0050] After the S3 fermentation is finished, the detected pH is stable at 3.5, and when the alcohol content is less than 0.5%, the fermentation is completed;

[0051] S4 filters the fermented liquid that has been fermented;

[0052] S5 static purification: the filtered fermentation brot...

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Abstract

The invention belongs to the technical field of the enzyme production, and particularly relates to a lycium probiotics enzyme and a preparation method thereof. The lycium probiotics enzyme is preparedby using lycium, pineapples, strawberries, tomatoes and brown granulated sugar as principal raw materials through three times of fermentation. Nutritional ingredients of the raw materials are more abundant on the basis of scientific and rational matching. Under the fermentation action of probiotics, a type, a dosage and fermentation time of the probiotics are strictly controlled. The fermentationof the raw materials is guaranteed to be more adequate. The nutritional ingredients, active substances and anti-oxidant substances in the raw materials can be completely released, finally the lyciumprobiotics enzyme which is easy to absorb the nutritional ingredients, good in mouthfeel, and capable of improving immunity is obtained.

Description

technical field [0001] The invention belongs to the technical field of enzyme production, in particular to a wolfberry probiotic enzyme and a preparation method thereof. Background technique [0002] Enzyme refers to a liquid containing biologically active ingredients extracted from the fermentation of fruits and vegetables by microorganisms. The above-mentioned bioactive ingredients include but are not limited to enzymes, including active antioxidant ingredients, biochemical factors, etc., derived from fermentation participating bacteria and food materials used for fermentation. [0003] Properly produced enzymes, the extracted plant active substances are all from food materials, and the fermentation bacteria are an integral part of the human micro-ecosystem. Therefore, the side effects of enzymes are almost zero. With powerful efficacy and minimal side effects, it has been showing an explosive growth trend in recent years. [0004] Lycium barbarum contains substances su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/135A23L33/14
CPCA23L19/09A23L33/135A23L33/14A23V2002/00A23V2400/143A23V2400/123A23V2400/113A23V2400/51A23V2400/249A23V2200/324A23V2250/76
Inventor 李恒李中洋李雨王春阳
Owner 恒利康生物科技股份有限公司
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