Preparation method of streptococcal enzyme capsule

A technology for preparing capsules and bacterial enzymes is applied in the directions of food ingredients containing yeast, functions of food ingredients, and food forming. It has the effect of avoiding adding and using, and being easy to carry and eat.

Inactive Publication Date: 2018-12-21
FUQING CITY FIRE KIRIN EDIBLE FUNGUS TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But hydrangea polysaccharides exist in its mycelium and fruiting bodies. Because hydrangea fruiting bodies grow slowly and the growth cycle is too long, the market supply is less, and it has attracted the attention of consumers. Because most of the products currently in the market are liquid Enzymes, but the polysaccharides (active substances, such as enzymes, polysaccharides, etc.) in liquid enzymes are often partially degraded under the action of the gastric juice of the human body when eaten, and the degraded products (losing active function) cannot be absorbed in the small intestine, resulting in biological Utilization is greatly reduced, making Hydrangea polysaccharides unable to achieve maximum utilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] S1: The fresh hydrangea fruit bodies and fresh fruits and vegetables (bananas, red dates, dragon fruits, grapes and mulberries) are selected and removed, cleaned and disinfected, cut, beaten and ground, respectively, to obtain hydrangea liquid and fruit and vegetable juice, hydrangea The grinding particle size of the liquid is less than 100μm, and the particle size of the fruit and vegetable juice is less than 1mm;

[0030] S2: Mix the hydrangea liquid with fruit and vegetable juice, the mixing temperature is 35°C, and the mixing time is 3 hours, and add protease, amylase, pectinase, cellulase and fermentation broth to ferment, and the fermentation needs to be done within 45 days before fermentation. Stir three times with oxygen, the fermentation temperature is 25-30°C, and the mixing weight ratio of hydrangea liquid, fruit and vegetable juice, enzyme and fermentation liquid is 100:1:0.05:0.05;

[0031] Preparation of fermentation broth:

[0032] S21: Mix sterile water...

Embodiment 2

[0039] S1: The fresh hydrangea fruit bodies and fresh fruits and vegetables (bananas, red dates, dragon fruits, grapes and mulberries) are selected and removed, cleaned and disinfected, cut, beaten and ground, respectively, to obtain hydrangea liquid and fruit and vegetable juice, hydrangea The grinding particle size of the liquid is less than 100μm, and the particle size of the fruit and vegetable juice is less than 1mm;

[0040] S2: Mix the hydrangea liquid with fruit and vegetable juice, the mixing temperature is 37°C, and the mixing time is 4 hours, and add protease, amylase, pectinase, cellulase and fermentation broth to ferment, and the fermentation needs to be done within 45 days before fermentation. Stir three times with oxygen, the fermentation temperature is 25-30°C, and the mixing weight ratio of hydrangea liquid, fruit and vegetable juice, enzyme and fermentation liquid is 100:25:0.25:0.25;

[0041] Preparation of fermentation broth:

[0042] S21: Mix sterile wate...

Embodiment 3

[0049]S1: The fresh hydrangea fruit bodies and fresh fruits and vegetables (bananas, red dates, dragon fruits, grapes and mulberries) are selected and removed, cleaned and disinfected, cut, beaten and ground, respectively, to obtain hydrangea liquid and fruit and vegetable juice, hydrangea The grinding particle size of the liquid is less than 100μm, and the particle size of the fruit and vegetable juice is less than 1mm;

[0050] S2: Mix the hydrangea liquid with fruit and vegetable juice, the mixing temperature is 39°C, and the mixing time is 4 hours, and add protease, amylase, pectinase, cellulase and fermentation broth to ferment, and the fermentation needs to be done within 45 days before fermentation. Stir three times with oxygen, the fermentation temperature is 25-30°C, and the mixing weight ratio of hydrangea liquid, fruit and vegetable juice, enzyme and fermentation liquid is 100: 50: 0.5: 0.5;

[0051] Preparation of fermentation broth:

[0052] S21: Mix sterile wate...

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PUM

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Abstract

The invention discloses a preparation method of a streptococcal enzyme capsule. The method is characterized in that the capsule is packed and can be released at a fixed point in small intestine duringeating, and sparassis crispa polysaccharide cannot be damaged by gastric acid, and thus the bioavailability of the sparassis crispa polysaccharide is improved; and meanwhile, the addition of a largenumber of corrigents can be avoided, and the unit content of streptococcal enzyme is obviously increased; the streptococcal enzyme grinded by a plurality of steps can be better absorbed by small intestine after being released; various beneficial components in the streptococcal enzyme can be prevented from being damaged by an ultralow-temperature freeze drying technique; and the packed streptococcal enzyme capsule is convenient to carry and eat in daily life.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a method for preparing hydrangea enzyme capsules. Background technique [0002] Hydrangea is rich in a variety of nutrients, the most prominent active substance is Hydrangea polysaccharide, especially Hydrangea β-glucan (SCG for short) has the highest content, Hydrangea polysaccharide has strong anti-cancer, anti-oxidation, immune The role of force regulation. But hydrangea polysaccharides exist in its mycelium and fruiting bodies. Because hydrangea fruiting bodies grow slowly and the growth cycle is too long, the market supply is less, and it has attracted the attention of consumers. Because most of the products currently in the market are liquid Enzymes, but the polysaccharides (active substances, such as enzymes, polysaccharides, etc.) in liquid enzymes are often partially degraded under the action of the gastric juice of the human body when eaten, and the deg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23P10/30
CPCA23V2002/00A23L33/00A23P10/30A23V2200/30A23V2250/76
Inventor 陈美英王国强何绍东
Owner FUQING CITY FIRE KIRIN EDIBLE FUNGUS TECH DEV
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