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Aronia melanocarpa enzyme and preparation method thereof

The technology of Aronia nigra and enzymes, which is applied in the field of enzyme preparation, can solve the problems of sour and astringent taste and poor taste of raw fruits, and achieve the effects of enhancing gastrointestinal detoxification and broadening the consumer market.

Inactive Publication Date: 2021-01-12
高文博
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the large amount of tannin contained in Aronia berries, raw fruit tastes sour and astringent, and the taste is not good. The fruit needs to be further processed to be easily accepted by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: The amount of fresh fruit of Aronia adenocarpus is 4 kg, and the amount of dried rose is 0.005 kg.

[0020] The specific preparation steps are,

[0021] 1) Select 4 kilograms of fresh fruit of Aronia adenocarpa without pests, and crush it with a juice extractor to obtain the arboria arvensis slag mixture;

[0022] 2) Mix the Aronia slag liquid mixture and brown sugar to adjust to a Brix degree of 22.9°Brix, put it into a sterile fermentation tank, and seal the mouth of the tank;

[0023] 3) Put the sterile fermenter in a cool place to ferment for 24 hours, add 0.005 kg of dried roses, stir and mix evenly with a wooden stick, and seal the mouth of the tank again;

[0024] 4) Put the aseptic fermenter in a cool place to ferment for 3 months, then filter to obtain the enzyme liquid.

Embodiment 2

[0025] Example 2: The amount of fresh fruit of Aronia adenocarpus is 3.75 kg, and the amount of dried roses is 0.004 kg.

[0026] The specific preparation steps are,

[0027] 1) select 3.75 kilograms of fresh fruit of Aronia adenocarpus without pests, and crush it with a juice extractor to obtain a mixture of Aronia adenocarpa slag liquid;

[0028] 2) Mix the Aronia slag liquid mixture and brown sugar to adjust to a Brix degree of 21.2°Brix, put it into a sterile fermentation tank, and seal the mouth of the tank;

[0029] 3) Put the aseptic fermenter in a cool place to ferment for 24 hours, add 0.004 kg of dried roses, stir and mix evenly with a wooden stick, and seal the mouth of the tank again;

[0030] 4) Put the aseptic fermenter in a cool place to ferment for 3 months, then filter to obtain the enzyme liquid.

Embodiment 3

[0031] Example 3: The amount of fresh fruit of Sorbus adenocarpa is 2.6 kg, and the amount of dried roses is 0.004 kg.

[0032] The specific preparation steps are,

[0033] 1) Select 2.6 kilograms of fresh fruit of Aronia adenocarpus without pests, and crush it with a juice extractor to obtain a mixture of Aronia adenocarpa slag liquid;

[0034] 2) Mix the Aronia slag liquid mixture and brown sugar to adjust to a Brix degree of 23.1°Brix, put it into a sterile fermenter, and seal the mouth of the jar;

[0035] 3) Put the aseptic fermenter in a cool place to ferment for 24 hours, add 0.004 kg of dried roses, stir and mix evenly with a wooden stick, and seal the mouth of the tank again;

[0036] 4) Put the aseptic fermenter in a cool place to ferment for 3 months, then filter to obtain the enzyme liquid.

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Abstract

The present invention relates to aronia melanocarpa enzyme and a preparation method thereof, and belongs to preparation of enzymes. A technical scheme is follows: the aronia melanocarpa enzyme comprises the following three raw materials in parts by mass: 100-120 parts of aronia melanocarpa, 0.1-0.2 part of dry rose and 10-15 parts of brown sugar, and finally, the enzyme finished product has a Brixdegree of 21-24. The present invention provides a method for deep processing aronia melanocarpa, solves problems of sour and astringent taste and poor mouthfeel of uncooked fruits, and widens a consumption market of the aronia melanocarpa. The enzyme is obtained by mixing and naturally fermenting the aronia melanocarpa residue liquid, dry rose and brown sugar, and rich in antioxidant polyphenol substances such as anthocyanin, etc. and also has effects of promoting digestion, enhancing toxin-dispelling of intestines and stomach and the like.

Description

technical field [0001] The present invention relates to a kind of ferment of arborum arborica and its preparation method, which belongs to ferment preparation. Background technique [0002] Aronia black fruit, also known as old berry, aronia. It not only contains fat, protein, organic acid, carbohydrates and other main nutrients, but also contains a variety of vitamins and mineral elements, which can enhance human immunity, increase human vitality, and improve sleep quality. And the fruit contains functional ingredients such as anthocyanins, proanthocyanidins, chlorogenic acid and catechin, which have anti-oxidation, anti-tumor, anti-inflammatory and liver-protecting effects. [0003] However, due to the large amount of tannin contained in Aronia adenocarpa berries, raw fruit tastes sour and astringent, and the taste is not good, so the fruit needs to be further processed to be easily accepted by consumers. Contents of the invention [0004] The invention provides Aronia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/105A23L19/00
CPCA23L33/00A23L33/105A23L19/09A23V2002/00
Inventor 高文博
Owner 高文博
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