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A kind of mulberry fresh fruit enzyme and preparation method thereof

A technology for mulberries and fresh fruits, applied in the field of beverage processing, can solve the problems of single metabolites, long time consumption, easy generation of miscellaneous bacteria, etc., and achieve the effects of rich aroma, shortening fermentation time, and enriching the product market.

Active Publication Date: 2022-07-22
QILU UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, enzyme products using mulberries as raw materials are not common in the market at present, and most of the existing enzyme products are produced by natural fermentation and automatic regulation of natural flora, which have the disadvantages of long time consumption, single metabolites, and easy to produce impurities. Bacteria and other shortcomings

Method used

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  • A kind of mulberry fresh fruit enzyme and preparation method thereof
  • A kind of mulberry fresh fruit enzyme and preparation method thereof
  • A kind of mulberry fresh fruit enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation method of described mulberry fresh fruit enzyme is carried out according to the following steps:

[0037] Take 40L of fresh mulberry juice, press 1×10 6 The ratio of u / t was added with pectinase for enzymatic hydrolysis for 3 hours, then 0.5kg of glucose and 1kg of beef dipping powder were added, and the mixture was evenly mixed.

[0038] The above mixture was placed in a fermenter, sterilized at 115° C. for 15 min, and after the sterilization was completed, it was left to cool naturally.

[0039] Access to the fermentation strain mixture (Streptococcus thermophilus, Continococcus leuencephalon, the mass ratio of the two is 1:1), and ferment for 6 days at 37 ° C under the conditions of 100r / min. The inoculum of the strain mixture is the material 3%, and the number of viable bacteria in the bacterial solution is 3.0×10 8 cfu / mL.

[0040] After the fermentation, the fermented liquid was moved to other containers and matured for 3 months.

[0041] The a...

Embodiment 2

[0047] The preparation method of described mulberry fresh fruit enzyme is carried out according to the following steps:

[0048] Take 40L of fresh mulberry juice, press 2×10 6 The ratio of u / t was added with pectinase for enzymatic hydrolysis for 2 hours, then 1kg of white sugar and 1.5kg of beef dipping powder were added, and the mixture was evenly mixed.

[0049] The above mixture was placed in a fermenter, sterilized at 117° C. for 15 min, and after the sterilization was completed, it was left to cool naturally.

[0050] Access to the fermentation strain mixture (Acetobacter pasteuriana, Lactobacillus, the mass ratio of the two is 1:1), fermented at 39 ° C, 100r / min for 4d, the inoculum of the strain mixture is the material. 4%, the number of viable bacteria in the bacterial solution is 3 × 10 8 cfu / mL.

[0051] After the fermentation, the fermented liquid was moved to other containers and matured for 3 months.

[0052] The after-ripening enzymes were centrifuged and fi...

Embodiment 3

[0058] The preparation method of described mulberry fresh fruit enzyme is carried out according to the following steps:

[0059] Take 40L of fresh mulberry juice, press 5×10 5 In the ratio of u / t, add pectinase for enzymatic hydrolysis for 2 to 4 hours, then add 0.5kg of glucose and 1.5kg of beef dipping powder, and mix evenly.

[0060] The above mixture was placed in a fermenter, sterilized at 120° C. for 15 min, and after the sterilization was completed, it was left to cool naturally.

[0061] The fermented strain mixture (mixture of Continococcus leuencephalae, Acetobacter pasteurii, and Lactobacillus, the mass ratio of the three is 1:1:1), was fermented for 6 days at 37°C and 100 r / min. The inoculation amount of the mixed solution is 3% of the material, and the number of viable bacteria in the bacterial solution is 3×10 8 cfu / mL.

[0062] After the fermentation, the fermented liquid was moved to other containers and matured for 3 months.

[0063] The after-ripening enz...

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Abstract

The invention relates to a mulberry fresh fruit enzyme and a preparation method thereof, belonging to the technical field of beverage processing. The mulberry fresh fruit enzyme is prepared from the following raw materials in parts by weight through microbial compound fermentation, and the fermentation process is divided into two parts: constant temperature fermentation in a fermenter and post-ripening slow fermentation; 80-100 parts of freshly squeezed mulberry liquid; 1 to 3 portions of edible sugar; 2 to 5 portions of beef dipping powder; the microorganisms are one or more of Streptococcus thermophilus, Conostococcus leubilis, Acetobacter pasteurii or Lactobacillus. On the basis of retaining the nutritive active substances of the fresh mulberry fruit, the invention further adopts microorganisms for fermentation, and the product contains relatively high flavonoids and polyphenols, has strong antioxidant capacity, can effectively delay cell aging, and effectively improves the The nutritional efficacy and economic added value of mulberry are obtained; the preparation method is simple in process and easy to implement and popularize.

Description

technical field [0001] The invention relates to a mulberry fresh fruit enzyme and a preparation method thereof, belonging to the technical field of beverage processing. Background technique [0002] Enzyme food refers to a functional product fermented by a variety of beneficial bacteria using one or more fresh vegetables, fruits, mushrooms, and Chinese herbal medicines of the same origin as medicine and food as raw materials. It is rich in enzymes, vitamins, minerals and Nutrients such as secondary metabolites. Enzymes contain catalytically active macromolecules produced by microbial metabolism. They participate in life activities such as metabolism, body immunity, and tissue repair. They have functions such as laxatives, hangover and liver protection, immunity enhancement, anti-tumor, and degradation of fruit and vegetable pesticide residues. . [0003] Mulberry (mulberry), is the ripe fruit of mulberry tree, which is the ear of mulberry tree. Most of them are red-purple...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/105A23L33/135A23L2/38A23L2/52A61K36/605A61P39/06A61P37/04A61P1/14A61P1/16A61P1/10
CPCA23L33/00A23L33/105A23L33/135A23L2/382A23L2/52A61K36/605A61P39/06A61P37/04A61P1/14A61P1/16A61P1/10A23V2002/00A61K2236/19A23V2200/30A23V2200/314A23V2200/334A23V2200/32A23V2200/324A23V2250/21
Inventor 祝文兴林国祥刘新利李群张凌峰
Owner QILU UNIV OF TECH
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