Microencapsulated fruit enzyme powder and preparation method thereof

A technology of fruit enzyme powder and microcapsules, applied in the direction of bacteria used in food preparation, functions of food ingredients, and food forming, etc., can solve the problem of low enzyme activity

Inactive Publication Date: 2018-12-18
SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] One of purpose of the present invention is to provide a kind of preparation method of microencapsulated fruit enzyme powder in order to solve the technical problem that the ferment activity in the prior art is not high, this preparation method at first adopts twice embedding method to Lactobacillus plantarum The suspension is embedded, and the obtained Lactobacillus plantarum microcapsules have an embedding rate of more than 60%, and then the obtained Lactobacillus plantarum microcapsules are fermented with the supernatant separated from the fruit fermentation broth and freeze-dried Mix and freeze-dry the ingredients to obtain microencapsulated fruit enzyme powder

Method used

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  • Microencapsulated fruit enzyme powder and preparation method thereof
  • Microencapsulated fruit enzyme powder and preparation method thereof
  • Microencapsulated fruit enzyme powder and preparation method thereof

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Effect test

Embodiment 1

[0082] A preparation method of microencapsulated fruit enzyme powder, specifically comprising the steps of:

[0083] (1), the cultivation of seed solution

[0084] Thaw the frozen Lactobacillus plantarum SITCC No.10011 bacterial solution, absorb 300uL of Lactobacillus plantarum SITCC No.10011 bacterial solution and add it to 30mL MRS broth medium for transcultivation and activation. After culturing for 12-18 hours, Obtain the strain activation solution, then control the rotation speed to 8000-10000r / min for centrifugation, wash the obtained precipitate twice with distilled water and then add distilled water to finally obtain the seed solution;

[0085] The above-mentioned amount of distilled water added again contains 2.6×10 6 Lactobacillus plantarum SITCC No.10011 shall prevail;

[0086] (2), preparation of fruit culture solution

[0087] Dilute the pure fruit juice with distilled water to a sugar content of 11.5BRIX to obtain a pure fruit juice dilution, then add fructose...

Embodiment 2

[0126] A preparation method of microencapsulated fruit enzyme powder, specifically comprising the steps of:

[0127] (1), the cultivation of seed solution

[0128] Thaw the frozen Lactobacillus plantarum SITCC No.10011 bacterial solution, absorb 300uL of Lactobacillus plantarum SITCC No.10011 bacterial solution and add it to 30mL MRS broth medium for transcultivation and activation. After culturing for 12-18 hours, Obtain the strain activation solution, then control the rotation speed to 8000-10000r / min for centrifugation, wash the obtained precipitate twice with distilled water and then add distilled water to finally obtain the seed solution;

[0129] The above-mentioned amount of distilled water added again contains 2.3×10 6 Lactobacillus plantarum SITCC No.10011 shall prevail;

[0130] (2), the preparation of fruit nutrient solution, with the step (2) of embodiment 1;

[0131] (3), the fermentation culture of plant lactobacillus Lactobacillus plantarum SITCC No.10011, with...

Embodiment 3

[0159] A preparation method of microencapsulated fruit enzyme powder, specifically comprising the steps of:

[0160] (1), the cultivation of seed solution

[0161] Thaw the frozen Lactobacillus plantarum SITCC No.10011 bacterial solution, absorb 300uL of Lactobacillus plantarum SITCC No.10011 bacterial solution and add it to 30mL MRS broth medium for transcultivation and activation. After culturing for 12-18 hours, Obtain the strain activation solution, then control the rotation speed to 8000-10000r / min for centrifugation, wash the obtained precipitate twice with distilled water and then add distilled water to finally obtain the seed solution;

[0162] The above-mentioned amount of distilled water added again contains 2.4×10 6 Lactobacillus plantarum SITCC No.10011 shall prevail;

[0163] (2), the preparation of fruit nutrient solution, with the step (2) of embodiment 1;

[0164] (3), the fermentation culture of plant lactobacillus Lactobacillus plantarum SITCC No.10011, wi...

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Abstract

The invention discloses microencapsulated fruit enzyme powder and a preparation method thereof. The preparation method of the microencapsulated fruit enzyme powder comprises the following steps: fermenting fruit enzyme liquid by adopting a pure lactobacillus plantarum fermentation method, and performing centrifugal separation on the fermented fruit enzyme liquid so as to obtain liquid supernatantand bacterial sludge; carrying out first embedding by using the bacterial sludge as a core material and sodium alginate as a wall material; carrying out second embedding by using chitosan and sodium tripolyphosphate as wall materials so as to obtain lactobacillus plantarum micro-capsules; and then, uniformly mixing the lactobacillus plantarum micro-capsules with the liquid supernatant, adding a freeze-drying protectant, and carrying out freeze-drying so as to obtain the microencapsulated fruit enzyme powder of which viable count of lactobacillus plantarum is up to 2.9-5.3x10<10> CFU / g and antioxidant activity equivalent to VC is 0.357-0.385 mg / g. Moreover, embedding rate of the lactobacillus plantarum micro-capsules is 60% or above. In simulated gastric juice, survival rate of live bacteria in the lactobacillus plantarum micro-capsules is 52.12-90.9%; and release rate of the lactobacillus plantarum micro-capsule is 90% or above after 2 hours of artificial intestinal fluid treatment.

Description

technical field [0001] The invention relates to a microcapsule fruit enzyme powder and a preparation method thereof, belonging to the field of fruit enzymes. Background technique [0002] According to the definition of the China Biological Fermentation Industry Association, enzymes refer to fermented products with certain specific functions obtained by using fruits and vegetables or other animals and plants as raw materials, using natural or artificial inoculation of microbial fermentation processes, and then extracted. Enzymes not only preserve the original nutrients in the fermentation raw materials, such as polyphenols, flavonoids, anthocyanins, etc., but also produce some new bioactive components, such as organic acids, amino acids, etc., through the fermentation and metabolism of beneficial bacteria. Compared with before fermentation, the transformation of microorganisms makes these small molecular substances easier to be absorbed by the human body. In addition, the pro...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/135A23P10/30
CPCA23L33/00A23L33/135A23P10/30A23V2002/00A23V2200/3204A23V2400/169
Inventor 田怀香徐晓琳陈臣于海燕俞本杰王琳琳解铜
Owner SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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