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Preparation technology of green jujube enzyme with high antioxidant activity

A technology of oxidation activity and preparation technology, applied in food science, food preservation, application, etc., can solve the problems of rare jujube products, achieve golden color, ensure antioxidant activity, and reduce browning

Active Publication Date: 2022-03-15
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the research and development of jujube products mainly focus on red jujube products, but the products about green jujube are very rare, and there are no relevant reports on the preparation of enzymes from green jujube

Method used

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  • Preparation technology of green jujube enzyme with high antioxidant activity
  • Preparation technology of green jujube enzyme with high antioxidant activity
  • Preparation technology of green jujube enzyme with high antioxidant activity

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0039] Specific embodiments of the present invention will be described in detail below.

[0040] The embodiment scheme of the present invention uses green jujube as raw material, after steaming, color protection and sterilization, the ratio of green jujube to sugar water is 1:2, and yeast, Lactobacillus bulgaricus and Streptococcus thermophilus are inoculated for constant temperature cultivation for 4 days to clarify , filtration, sterilization and other processes to make high antioxidant activity green jujube enzyme stock solution. The jujube enzyme prepared by this method has the characteristics of rich jujube fragrance, smooth and delicate juice, and mellow taste; it can effectively regulate human metabolism and maintain the balance of human intestinal flora; it is rich in vitamin C, flavonoids, polyphenols, SOD, polypeptides, etc. Antioxidant active substances can delay the aging process and improve human immune function.

[0041] 1. Single factor test

[0042] 1. Select...

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PUM

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Abstract

The scheme of the present invention uses green jujube as raw material, after steaming, color protection and sterilization, the ratio of green jujube to sugar water is 1:2, inoculated with yeast, Lactobacillus bulgaricus and Streptococcus thermophilus for constant temperature cultivation for 4 days, clarification and filtration , sterilization and other processes to make high antioxidant activity green jujube enzyme stock solution. The jujube enzyme prepared by this method has the characteristics of rich jujube fragrance, smooth and delicate juice, and mellow taste; it can effectively regulate human metabolism and maintain the balance of human intestinal flora; it is rich in vitamin C, flavonoids, polyphenols, SOD, polypeptides, etc. Antioxidant active substances can delay the aging process and improve human immune function.

Description

technical field [0001] The invention belongs to the field of fruit processing and the technical field of nutrition and health products, and specifically relates to a preparation process of green jujube enzyme with high antioxidant activity. Background technique [0002] Jujube is rich in protein, 36 kinds of trace elements, 18 kinds of amino acids, multivitamins, organic acids and other nutrients. Health-care functional ingredients are health food that integrates the three major functions of nutrition, nourishment and medical treatment. [0003] Compared with red dates, green dates have higher antioxidant activity. With the ripening of jujube fruit, a series of complex biochemical reactions occur inside the fruit. The ripening of jujube fruit makes the content of total sugar, reducing sugar, trace elements, especially Fe, etc. gradually increase, but the content of vitamin C, total phenols, total Compared with the immature period, the flavonoid content and antioxidant capa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L5/41A23L3/3508A23L29/00
Inventor 李桂峰王筱楠吴建虎徐建国
Owner 山西师范大学
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