Preparation method for stauntonvine enzyme rich in superoxide dismutase SOD
A technology of superoxide and citrullin, applied in the field of food processing, can solve the problems of wild papaya, such as sour taste, inedible, cross-infection, etc., and achieve the effects of increasing antioxidant activity, less loss of active substances, and harmonious taste.
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Embodiment 1
[0020] Obtain the preparation method of this wild papaya ferment that is rich in superoxide dismutase SOD, comprise the following steps:
[0021] A. Low-temperature quick-freezing, crushing and beating: wash and cut the mature wild papaya, remove the seeds, and then put them in a low temperature of minus 18°C for 3 hours, then take them out and beat them with a crushing and beating machine;
[0022] B. Low-temperature enzymatic hydrolysis: place the wild papaya pulp obtained in step A at room temperature, wait for the temperature to rise to 20°C, add a compound enzyme preparation for enzymolysis according to 0.3% of the total weight of the wild papaya pulp for 8 hours, and when adding Place the compound enzyme preparation in warm water at 30°C for 10 minutes and then add it to the material. During the enzymolysis process, operate in a sterile environment and stir once every half an hour;
[0023] C. Ultrasonic assisted fermentation: by the wild papaya pulp after enzymolysis,...
Embodiment 2
[0027] Obtain the preparation method of this wild papaya ferment that is rich in superoxide dismutase SOD, comprise the following steps:
[0028] A. Low-temperature quick-freezing, crushing and beating: Wash and cut the mature wild papaya, remove the seeds, and then put it in the low temperature condition of minus 18°C for 4 hours, take it out and beat it with a crushing and beating machine;
[0029] B. Low-temperature enzymatic hydrolysis: place the wild papaya pulp obtained in step A at room temperature, wait for the temperature to rise to 18°C, add a compound enzyme preparation for enzymolysis for 7 hours according to 0.4% of the total weight of the wild papaya pulp. Place the compound enzyme preparation in warm water at 30°C for 12 minutes and then add it to the material. During the enzymolysis process, operate in a sterile environment and stir once every half an hour;
[0030]C. Ultrasonic wave assisted fermentation: by the wild papaya pulp after enzymolysis, add white ...
Embodiment 3
[0034] Obtain the preparation method of this wild papaya ferment that is rich in superoxide dismutase SOD, comprise the following steps:
[0035] A. Low-temperature quick-freezing, crushing and beating: Wash and cut the mature wild papaya, remove the seeds, and then put it in the low temperature of minus 18°C for 5 hours, and then take it out and beat it with a crushing and beating machine;
[0036] B. Low-temperature enzymatic hydrolysis: place the wild papaya pulp obtained in step A at room temperature, wait for the temperature to rise to 15°C, add a compound enzyme preparation for enzymolysis at 0.5% of the total weight of the wild papaya pulp for 5 hours, and when adding Place the compound enzyme preparation in warm water at 30°C for 15 minutes and then add it to the material. During the enzymolysis process, operate in a sterile environment and stir once every half an hour;
[0037] C. Ultrasonic assisted fermentation: by the wild papaya pulp after enzymolysis, add white...
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