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Preparation method of thick enzyme

A thick type, enzyme technology, applied in the direction of the function of food ingredients, food ingredients as thickeners, food ingredients containing natural extracts, etc., can solve the problem of high price, short shelf life, harsh storage and transportation conditions, etc. problem, to achieve the effect of lowering blood lipids, lowering absorption rate, and enriching enzyme types

Inactive Publication Date: 2019-07-19
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the final enzyme activity of liquid enzyme products is relatively high, their shelf life is not long, and they have strict requirements on storage and transportation conditions, so the price in the market is relatively high

Method used

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  • Preparation method of thick enzyme
  • Preparation method of thick enzyme
  • Preparation method of thick enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of a Thick Peach Enzyme

[0023] (1) Choose peaches with a complete surface, no damage, no pests, and good maturity. Rinse the selected peaches with distilled water, drain the surface water naturally, remove the peel and core, cut into small pieces, and transfer them to a tissue crusher for crushing. The power of the tissue crusher is 1.5KW, and the crushing takes 30 minutes. 0.05% vitamin C is added during the crushing process to prevent browning; 0.02% pectinase and 0.03% cellulase are added to make the subsequent fermentation process more thorough and the enzyme stock solution more clarified. Preliminary deployment of the broken tissue of the raw material obtained by pretreatment, adding 2% honey, 5% brown sugar, and 75% sterile water, and placing it in a high-shear homogenizer for homogenization treatment, controlling the flow rate of 20L / h and the homogenization pressure 10Mpa, homogenization time 40min.

[0024] (2) Primary fermentation of raw materi...

Embodiment 2

[0028] Preparation of a thick cantaloupe enzyme

[0029] (1) Choose peaches with a complete surface, no damage, no pests, and good maturity. The selected cantaloupe raw materials are rinsed with distilled water, drained naturally, cut into small pieces after removing the peel and core, and transferred to a tissue crusher for crushing. The power of the tissue crusher is 1.5KW, and the crushing takes 45 minutes. Add 0.03% vitamin C during the crushing process to prevent browning; add 0.03% pectinase and 0.05% cellulase to make the subsequent fermentation process more thorough and the enzyme stock solution more clear. Preliminary deployment of the broken tissue of the raw material obtained by pretreatment, adding 5% sucrose, 5% brown sugar, and 80% sterile water, placed in a high-shear homogenizer for homogenization treatment, controlling the flow rate of 15L / h and the homogenization pressure 15Mpa, homogenization time 45min.

[0030] (2) Primary fermentation of raw materials: ...

Embodiment 3

[0034] Preparation of a thick sugarcane enzyme

[0035] (1) The raw material is sugarcane with good maturity and no disease. The selected sugarcane was rinsed with distilled water, drained the surface water naturally, cut into small pieces after removing the sugarcane skin, and transferred to a tissue crusher for crushing. The power of the tissue crusher was 1.5KW, and the crushing took 45 minutes. 0.05% vitamin C is added during the crushing process to prevent browning; 0.2% cellulase is added to make the subsequent fermentation process more thorough and the enzyme stock solution more clarified. Preliminarily blend the broken tissue of the raw material obtained by pretreatment, add 3% honey, 4% brown sugar, and 80% sterile water, and place it in a high-shear homogenizer for homogenization treatment, control the flow rate of 20L / h, and the homogenization pressure 15Mpa, homogenization time 60min.

[0036] (2) Primary fermentation of raw materials: the pulp obtained after pre...

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Abstract

The invention belongs to the technical field of functional food processing, and relates to a preparation method of a thick enzyme. The preparation method of the thick enzyme comprises the following steps: carrying out first fermentation and second fermentation so as to obtain a primary enzyme liquid; and then, adding carrageenan and resistant dextrin into the primary enzyme liquid, thereby obtaining the thick enzyme. The resistant dextrin is capable of promoting growth and reproduction of beneficial microorganisms in the intestines, thereby achieving the function of conditioning the intestinesand promoting intestinal peristalsis; moreover, the thick enzyme is also capable of improving absorption and utilization rates of various nutrients by the human body, and has the effects of reducingblood glucose, reducing blood lipid and improving metabolism in the people with hyperlipidemia. The resistant dextrin, as dietary fiber, can swell in the digestive tract so as to produce feeling of satiety, thereby facilitating body weight control of people with weight reduction needs. The resistant dextrin and the carrageenan synergistically take an effect so as to improve stability of the enzyme. In addition, after adding of the carrageenan into the enzyme, the solution becomes thick with the various nutrients in the solution maintained in a uniform and stable suspension state.

Description

technical field [0001] The invention belongs to the technical field of functional food processing, and relates to a method for preparing thick ferment. Background technique [0002] With the improvement of living standards, people pay more attention to the impact of daily food intake on health. Therefore, people pay more and more attention to functional food, and the market demand is gradually expanding. Enzyme is a kind of functional food that is more popular in recent years. It uses fruits, grains, vegetables and other plants as raw materials, and adds some fermenting bacteria such as yeast, lactic acid bacteria, etc. to ferment them. A series of processing methods, the obtained multi-component fermentation liquid is rich in nutrients such as various sugars, vitamins, organic acids, phenols and terpenes obtained by microbial fermentation, and also contains a series of biologically active enzymes . Enzymes can not only promote the gastrointestinal motility of the human b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/105A23L33/21A23L29/256A23L29/30
CPCA23V2002/00A23L29/256A23L29/35A23L33/00A23L33/105A23L33/21A23V2200/30A23V2200/32A23V2200/324A23V2200/242A23V2250/21
Inventor 袁超詹伟崔波于滨刘鹏飞吴正宗赵海波
Owner QILU UNIV OF TECH
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