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Method for preparing pitaya enzymes through multi-strain fermentation

A dragon fruit enzyme, multi-strain fermentation technology, applied in the field of enzymes, can solve problems such as affecting product quality, quality assurance, and uncontrollable

Pending Publication Date: 2020-06-26
湖州舒果生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lactic acid bacteria are the key flora to maintain the quality of the enzyme. In the traditional pitaya enzyme production process, the natural fermentation of dragon fruit is mostly realized through lactic acid bacteria. However, this method has the following defects: During the natural fermentation process, it is easy to mix in the final fermented product There are a lot of miscellaneous bacteria, which affect the quality of the product. Moreover, due to the extensive traditional natural fermentation process, the acidity of the finished products produced is mostly below 4, which cannot inhibit the miscellaneous bacteria. These two factors lead to the final product being of unguaranteed quality and uncontrollable product
However, in the ferment prepared by this method, the total number of SOD and probiotic live bacteria is still on the low side, so it is necessary to optimize the strains in the fermentation process, so as to obtain more nutritious pitaya ferment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing pitaya ferment by multi-species fermentation, comprising the following steps:

[0026] A, pitaya is peeled, broken into cubes, and placed in a fermentation container;

[0027] B. Add maltose;

[0028] C. Add purified water;

[0029] D, adding mixed probiotics, anaerobic fermentation; described mixed probiotics include yeast, Acetobacter, Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium;

[0030] E, filter under aseptic condition after fermentation is finished, obtain ferment liquid;

[0031] F, add 20% maltodextrin in ferment liquid, obtain dragon fruit ferment powder after spray drying, sterilization.

[0032] The yeasts include a mixture of Saccharomyces cerevisiae and Hansenula abnormalis at a volume ratio of 1:1. The acetic acid bacterium is Acetobacter xuii.

[0033] The mass ratio of said dragon fruit, maltose and purified water is 3:1:2.

[0034] In the described step D, the specific operation steps are as follo...

Embodiment 2

[0043] A method for preparing pitaya ferment by multi-species fermentation, comprising the following steps:

[0044] A, pitaya is peeled, broken into cubes, and placed in a fermentation container;

[0045] B. Add maltose;

[0046] C. Add purified water;

[0047] D, adding mixed probiotics, anaerobic fermentation; described mixed probiotics include yeast, Acetobacter, Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium;

[0048] E, filter under aseptic condition after fermentation is finished, obtain ferment liquid;

[0049] F, add 15% maltodextrin in ferment liquid, obtain dragon fruit ferment powder after spray drying, sterilization.

[0050] The yeast is Hansenula anomaly. The acetic acid bacterium is Acetobacter xuii.

[0051] The mass ratio of said dragon fruit, maltose and purified water is 3:4:3.

[0052] In the described step D, the specific operation steps are as follows:

[0053] D1. Add yeast, ferment in airtight at room temperature, mainta...

Embodiment 3

[0061] A method for preparing pitaya ferment by multi-species fermentation, comprising the following steps:

[0062] A, pitaya is peeled, broken into cubes, and placed in a fermentation container;

[0063] B. Add maltose;

[0064] C. Add purified water;

[0065] D, adding mixed probiotics, anaerobic fermentation; described mixed probiotics include yeast, Acetobacter, Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium;

[0066] E, filter under aseptic condition after fermentation is finished, obtain ferment liquid;

[0067] F, add 30% maltodextrin in ferment liquid, obtain dragon fruit ferment powder after spray drying, sterilization.

[0068] The yeast is Saccharomyces cerevisiae. The acetic acid bacterium is Acetobacter xuii.

[0069] The mass ratio of said dragon fruit, maltose and purified water is 2:3:5.

[0070] In the described step D, the specific operation steps are as follows:

[0071] D1. Add yeast, ferment in airtight at room temperature, m...

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PUM

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Abstract

The invention discloses a method for preparing pitaya enzymes through multi-strain fermentation. The method includes the following steps: peeling pitaya, crushing the peeled pitaya into dices, puttingthe dices into a fermentation container, adding maltose, adding purified water, adding mixed probiotics composed of saccharomycetes, acetobacter aceti, Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium, performing anaerobic fermentation, performing filtration under sterile conditions so as to obtain an enzyme solution, adding a drying adjuvant additive to the enzyme solution, and performing spray drying and sterilization so as to obtain pitaya enzyme powder. The types of the probiotics in the fermentation process of the pitaya enzyme preparation process and the fermentation process are optimized, SOD in the obtained pitaya enzyme powder can reach 200 U / ml or above, and the total number of viable organisms of probiotics can reach 1*10<9> CFU / ml or above.

Description

technical field [0001] The invention relates to the technical field of enzymes, in particular to a method for preparing dragon fruit enzymes by multi-strain fermentation. Background technique [0002] Lactic acid bacteria are the key flora to maintain the quality of the enzyme. In the traditional pitaya enzyme production process, the natural fermentation of dragon fruit is mostly realized through lactic acid bacteria. However, this method has the following defects: During the natural fermentation process, it is easy to mix in the final fermented product There are a lot of miscellaneous bacteria, which affect the quality of the product. Moreover, due to the extensive traditional natural fermentation process, the acidity of the finished products produced is mostly below 4, which cannot inhibit the miscellaneous bacteria. These two factors lead to the final product being of unguaranteed quality and uncontrollable product. [0003] Chinese invention patent CN109953322A disclose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23P10/47
CPCA23L33/00A23P10/47A23V2002/00A23V2400/249A23V2400/51A23V2400/169A23V2250/76
Inventor 郭耀棋
Owner 湖州舒果生物科技有限公司