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
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[0024] Example 1
[0025] A preparation method of mulberry wolfberry enzyme includes 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 according to the weight ratio of mulberry and dried wolfberry of 8:1, add purified water and beaten, the weight ratio of mixed fruit to water is 1:1; use a high-speed masher to beat the pulp and break it into a particle size of 0.1~ The 0.3cm fragments are then finely ground with colloid mill, and the slurry is repeatedly passed through the colloid mill 3 times to completely break up the contained grains so that the particle size is controlled at 10-30μm.
[0028] 3) Add citric acid to the fruit pulp as a pH regulator, add 0.1% of the total weight of the fruit pulp with a complex enzyme for enzymatic hydrolysis; the complex enzyme is a composite of cellulase, hemicellulase, ligninase and pectinase Enzyme; the weight ratio of cellulase, h...
Example Embodiment
[0032] Example 2
[0033] A preparation method of mulberry wolfberry enzyme includes the following steps:
[0034] 1) Rinse the dried wolfberry until the epidermis is free of dirt, soak in water for 1.5h; clean the fresh mulberries;
[0035] 2) Mix according to the weight ratio of mulberry and dried wolfberry at 15:1, add purified water and beaten, the weight ratio of mixed fruit to water is 1:1.5; use a high-speed masher to beat the pulp and crush it to a particle size of 0.1~ The 0.3cm fragments are then finely ground with colloid mill, and the slurry is repeatedly passed through the colloid mill 3 times to completely break up the contained grains so that the particle size is controlled at 10-30μm.
[0036] 3) Add citric acid to the fruit pulp as a pH regulator, add 0.1% of the total weight of the fruit pulp with a complex enzyme for enzymatic hydrolysis; the complex enzyme is a composite of cellulase, hemicellulase, ligninase and pectinase Enzyme; the weight ratio of cellulase, he...
Example Embodiment
[0040] Example 3
[0041] A preparation method of mulberry wolfberry enzyme includes the following steps:
[0042] 1) Rinse the dried wolfberry until the epidermis is free of dirt, soak in water for 2h; clean the fresh mulberries;
[0043] 2) Mix according to the weight ratio of mulberry and dried wolfberry of 10:1, add purified water and beaten, the weight ratio of mixed fruit to water is 1:2; use a high-speed masher to beat the pulp and crush it to a particle size of 0.1~ The 0.3cm fragments are then finely ground with colloid mill, and the slurry is repeatedly passed through the colloid mill 3 times to completely break up the contained grains so that the particle size is controlled at 10-30μm.
[0044] 3) Add citric acid to the fruit pulp as a pH regulator, add 0.1% of the total weight of the fruit pulp with a complex enzyme for enzymatic hydrolysis; the complex enzyme is a composite of cellulase, hemicellulase, ligninase and pectinase Enzyme; the weight ratio of cellulase, hemice...
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