Preparation method of red date enzyme

A technology of red dates and enzymes, applied in the direction of food science, etc., can solve the problems of lack of relevance, influence on fermentation efficiency, and limited promotion of yeast and lactic acid bacteria fermentation, etc., achieve high intestinal adhesion rate, improve degradation efficiency, and improve body immunity Effect

Pending Publication Date: 2019-10-18
MARINE BIOMEDICAL RES INST OF QINGDAO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the enzymatic hydrolysis products of the above two schemes are mainly galacturonic acid oligosaccharides and glucoglucose oligosaccharides, which are the degradation products of galacturonic acid polymerization fragments in jujube neutral polysaccharides and acidic polysaccharides, which are extremely effective in promoting the fermentation of yeast and lactic acid bacteria in the later stage. Limited, the two-step process is relatively independent, and the lack of correlation affects the fermentation efficiency and the yield of enzyme prebiotics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of jujube enzyme, comprising the following steps:

[0029] (1) Pulping: select 100kg of dried jujubes that meet food hygiene standards, wash with water, remove the core, chop, add 200kg of water, smash, pulp, and obtain jujube pulp;

[0030] (2) Compound enzyme preparation: mix uniformly according to the weight ratio of 25% rhamnosan degrading enzyme, 35% pectinase, 10% dextranase, and 30% galactosidase, and compound into a compound enzyme;

[0031] (3) Enzymolysis: adjust the pH of the red date pulp to 5.0 with citric acid and sodium citrate, stabilize the temperature at 35°C, dissolve 1 kg of compound enzyme in 2L of water, add it to the red date pulp, stir evenly, and perform enzymolysis;

[0032] (4) Bacterial suspension preparation: the solid content of Lactobacillus rhamnosus was prepared into 10% of sterile saline solution. 6 CFU / mL bacterial suspension;

[0033] (5) Coupling fermentation: when the jujube pulp is enzymatically hydrolyzed fo...

Embodiment 2

[0036] A preparation method of jujube enzyme, comprising the following steps:

[0037] (1) Pulping: select 50kg of dried jujubes that meet food hygiene standards, wash with water, remove the core, chop, add 100kg of water, smash, pulp, and obtain jujube pulp;

[0038](2) Compound enzyme preparation: according to the mass ratio of rhamnosan degrading enzyme 20%, pectinase 30%, glucanase 10%, galactosidase 30%, amylase 5%, cellulase 5% Mix evenly and compound into compound enzyme;

[0039] (3) Enzymolysis: adjust the pH of the red date pulp to 6.5 with citric acid and sodium citrate, set the temperature at 30°C, dissolve 1 kg of compound enzyme in 2 L of water, add it to the date pulp, stir evenly, and perform enzymolysis.

[0040] (4) Bacterial suspension preparation: the solid content of Lactobacillus rhamnosus was prepared into 10% sterile saline solution. 5 CFU / mL bacterial suspension;

[0041] (5) Coupling fermentation: when the jujube pulp is enzymatically hydrolyzed fo...

Embodiment 3

[0045] A preparation method of jujube enzyme, comprising the following steps:

[0046] (1) Pulping: select 100kg of fresh jujubes meeting food hygiene standards, wash with water, remove the core, chop, add 50kg of water, smash, pulp, and obtain jujube pulp;

[0047] (2) Compound enzyme preparation: according to rhamnosan degrading enzyme 20%, pectinase 30%, dextranase 10%, galactosidase 30%, glucoamylase 2%, mannanase 3%, The weight ratio of 5% agarase is mixed evenly, and compounded into a compound enzyme;

[0048] (3) Enzymolysis: adjust the pH of the above-mentioned jujube pulp to 5.5 with citric acid and sodium citrate, and stabilize the temperature at 50°C. Dissolve 0.5kg of compound enzyme in 1L of water and add it to the jujube pulp, stir evenly, and perform enzymolysis;

[0049] (4) Bacterial suspension preparation: the solid content of Lactobacillus rhamnosus was prepared into 10% sterile saline solution. 5 CFU / mL bacterial suspension;

[0050] (5) Coupling ferment...

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PUM

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Abstract

The invention discloses a preparation method of a red date enzyme, adopting enzymolysis-coupling fermentation production technology. The preparation method comprises the following steps: (1) pulp preparation: cleaning selected red dates and carrying out pulp preparation to obtain red date pulp; (2) enzymolysis: adjusting the red date pulp to a pH value of 5.0-6.5 and a temperature of 25-50 DEG C,adding a complex enzyme at least consisting of rhamnosan degrading enzyme, pectinase, dextranase and galactosidase, and carrying out enzymolysis for 1-3 hours; (3) coupling fermentation: preparing lactobacillus rhamnosus into bacterial suspension of 10<4>-10<8> CFU/mL by using sterile normal saline; when the enzymolysis lasts for 1-3 hours, inoculating the lactobacillus rhamnosus aseptically, stirring the mixture, carrying out static culture for 12-48 hours, and stopping fermentation when the pH value is 3.5-4.5; and (4) post-treatment: carrying out solid-liquid separation on the enzyme fermented in the step (3) to obtain liquid red date enzyme. The method disclosed by the invention adopts the enzymolysis-coupling fermentation production technology, thus improving the utilization rates ofred date components and the yields of the enzyme and prebiotics.

Description

technical field [0001] The invention relates to a preparation method of jujube enzyme. Background technique [0002] Red jujube, also known as jujube, is a plant of Rhamnaceae (Rhamnaceae). It is sweet in taste and warm in nature, and it belongs to the spleen and stomach meridian. Modern pharmacology has found that jujube contains polyphenols, active polysaccharides, pentacyclic triterpenoids, cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP) and other biologically active substances, which have the functions of nourishing blood, Calms the mind and calms the nerves, improves intelligence and brain, fights cancer, protects the liver, invigorates the spleen and strengthens the body, and improves myocardial nutrition. It is also rich in amino acids (18 kinds), multivitamins and mineral elements, with extremely high nutritional value. [0003] China's jujube processing is mostly crude products, and there are few intensive and deep processed products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 沈照鹏江晓路
Owner MARINE BIOMEDICAL RES INST OF QINGDAO CO LTD
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