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Mulberry and fructus lycii ferment and preparation method thereof

A wolfberry enzyme and mulberry technology, applied to bacteria, bifidobacteria, and food science used in food preparation, can solve problems such as difficult decomposition and waste, and achieve the effects of low production cost, simple production equipment, and great development potential

Pending Publication Date: 2020-01-10
上海共得健康科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because some nutrients in these fruits are wrapped by macromolecules, it is difficult to completely decompose them by fermentation, resulting in waste

Method used

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  • Mulberry and fructus lycii ferment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of mulberry wolfberry enzyme, comprising the following steps:

[0026] 1) Rinse the dried wolfberry until the epidermis is free of dirt, soak in water for 1 hour; clean the fresh mulberries;

[0027] 2) Mix the mulberries and dried goji berry at a weight ratio of 8:1, add pure water and beat, the weight ratio of the mixed fruit to water is 1:1; use a high-speed masher to beat, and crush it into a particle size of 0.1~ The 0.3cm fragments are then finely ground with a colloid mill, and the slurry is repeatedly passed through the colloid mill 3 times to completely break up the contained seeds, so that the particle size is controlled at 10-30 μm.

[0028] 3) Add citric acid in the fruit pulp as a pH regulator, add 0.1% compound enzyme of the total weight of the fruit pulp, and enzymolyze it; the compound enzyme is a compound of cellulase, hemicellulase, ligninase and pectinase Enzyme; the weight ratio of cellulase, hemicellulase, ligninase and pectina...

Embodiment 2

[0033] A preparation method of mulberry wolfberry enzyme, comprising the following steps:

[0034] 1) Rinse the dried wolfberry until the epidermis is free of dirt, soak in water for 1.5 hours; clean the fresh mulberries;

[0035] 2) Mix the mulberries and dried goji berry at a weight ratio of 15:1, add pure water and beat, the weight ratio of the mixed fruit to water is 1:1.5; use a high-speed masher to beat, and crush it into a particle size of 0.1~ The 0.3cm fragments are then finely ground with a colloid mill, and the slurry is repeatedly passed through the colloid mill 3 times to completely break up the contained seeds, so that the particle size is controlled at 10-30 μm.

[0036] 3) Add citric acid to the fruit pulp as a pH regulator, add 0.1% compound enzyme of the total weight of the fruit pulp, and perform enzymatic hydrolysis; the compound enzyme is a compound of cellulase, hemicellulase, ligninase and pectinase Enzyme; the weight ratio of cellulase, hemicellulase, ...

Embodiment 3

[0041] A preparation method of mulberry wolfberry enzyme, comprising the following steps:

[0042] 1) Rinse the dried wolfberry until the epidermis is free of dirt, soak in water for 2 hours; clean the fresh mulberries;

[0043] 2) Mix the mulberries and dried goji berry at a weight ratio of 10:1, add pure water and beat, the weight ratio of the mixed fruit to water is 1:2; use a high-speed masher to beat, and crush it into a particle size of 0.1~ The 0.3cm fragments are then finely ground with a colloid mill, and the slurry is repeatedly passed through the colloid mill 3 times to completely break up the contained seeds, so that the particle size is controlled at 10-30 μm.

[0044] 3) Add citric acid in the fruit pulp as a pH regulator, add 0.1% compound enzyme of the total weight of the fruit pulp, and enzymolyze it; the compound enzyme is a compound of cellulase, hemicellulase, ligninase and pectinase Enzyme; the weight ratio of cellulase, hemicellulase, ligninase and pecti...

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Abstract

The invention relates to the field of food processing, and discloses mulberry and fructus lycii ferment and a preparation method thereof. The preparation method comprises the following steps: dried fructus lycii is cleaned and soaked; fresh mulberries are washed; the mulberries and the fructus lycii are mixed, and water is added for pulping; citric acid is added into pulp to adjust the pH value, and a compound enzyme composed of cellulase, hemicellulase, ligninase and pectinase is added for enzymolysis; microwave enzyme deactivation is conducted on the pulp subjected to enzymolysis; honey is added, and the pulp is inoculated with a composite strain consisting of bifidobacterium longum, lactobacillus acidophilus and bifidobacterium adolescentis for fermenting; and the fermented pulp is sterilized and filtered, and a sweetening agent is added into filtrate, and thus the mulberry and fructus lycii ferment is obtained. The mulberry and fructus lycii ferment and the preparation method thereof have the advantages that a technology of enzymolysis and fermentation in sequence is adopted in the processing process, so that the taste of raw materials and the naturalness of nutritional characteristics are kept, organic macromolecules are converted into micromolecules, and nutrient substances are completely released for complete fermentation and are more easily absorbed by a human body.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mulberry wolfberry enzyme and a preparation method thereof. Background technique [0002] Mulberry is sweet and cold in nature and has the functions of nourishing the liver and kidney, promoting body fluid and moistening dryness, and blackening the eyes. Mulberry fruit has been a kind of diuretic, health care, and refreshing fresh fruit that people often use since ancient times. Its special effects are recorded in the Compendium of Materia Medica. Modern research has confirmed that mulberry fruit is rich in glucose, sucrose, fructose, carotene, vitamins (A, B1, B2, PP and C), malic acid, succinic acid, tartaric acid and minerals calcium, phosphorus, iron and copper. , zinc, etc. The nutritional value of mulberries is 5 times that of apples, and the content of resveratrol is more than ten times that of grapes. After testing, the content of dry selenium in mulberries ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38A23L2/52A23L2/60
CPCA23L33/00A23L2/382A23L2/52A23L2/60A23V2002/00A23V2400/113A23V2400/513A23V2400/533A23V2200/30A23V2250/638A23V2250/632A23V2250/602
Inventor 蒋中林黄金芝
Owner 上海共得健康科技集团有限公司
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