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Moringa seed enzyme and biological fermentation method thereof

A bio-fermentation and Moringa seed technology, which is applied in the direction of food science, can solve the problems of poor fermentation flavor, short fermentation time, and good fermentation flavor, and achieve the effects of improving enzyme flavor, increasing metabolites, and good antibacterial effect

Active Publication Date: 2021-01-29
泉州市安首生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of natural fermentation is that the fermentation time is long, and it takes several days or dozens of days to complete the fermentation, but the fermentation flavor is better
The advantage of the probiotic fermentation method is that the fermentation time is short and the yield is high, but the fermentation flavor is inferior to natural fermentation

Method used

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  • Moringa seed enzyme and biological fermentation method thereof
  • Moringa seed enzyme and biological fermentation method thereof
  • Moringa seed enzyme and biological fermentation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A biological fermentation method of Moringa seed ferment, comprising the following steps:

[0037] 1. Preparation of Bacillus coagulans culture medium

[0038] 1) Bacillus coagulans medium

[0039] Soybean peptone 5.0g; glucose 5.0g; yeast extract powder 5.0g; ;

[0040] 2) Seed solution preparation:

[0041] The sterilized culture medium was inoculated into Bacillus coagulans PZ according to 2% (w / w) inoculation amount (this strain is preserved in the China Center for Type Culture Collection, and its preservation number is CCTCC NO:M 2020426), shake the flask at 30°C Cultivate for 24 hours and set aside.

[0042] 2. Biological fermentation of Moringa seed enzyme

[0043] (1) Cooking: take the degreased, shelled and dried Moringa seeds, crush them through an 80-mesh sieve, add pure water to the sieved Moringa seeds according to the ratio of Moringa seeds and water (w / w) 1:15, and stir After uniformity, cook at 115°C for 30 minutes and cool to room temperature;

...

Embodiment 2

[0051] A biological fermentation method of Moringa seed ferment, comprising the following steps:

[0052] 1. Preparation of Bacillus coagulans culture medium

[0053] With embodiment 1.

[0054] 2. Biological fermentation of Moringa seed enzyme

[0055] (1) Cooking: Take the degreased, shelled and dried Moringa seeds, crush them through an 80-mesh sieve, add pure water to the sieved Moringa seeds according to the ratio of Moringa seeds and water (w / w) 1:20, and stir After uniformity, cook at 121°C for 20 minutes and cool to room temperature;

[0056] (2) Enzymolysis: add the Bacillus coagulans PZ culture solution of extract volume 0.3%v / v, the neutral protease of 0.5%w / v, the starch of 0.5%w / v in the Moringa oleifera seed extract after cooking Enzyme, 0.5% w / v cellulase, adjust pH to 7.0, equilibrate at 45°C for 1 hour; neutral protease activity is ≧50000u / g, amylase activity is ≧2000u / g, cellulase activity is ≧1000u / g g;

[0057] (3) Aerated fermentation: Ferment for 12 ...

Embodiment 3

[0064] A biological fermentation method of Moringa seed ferment, comprising the following steps:

[0065] 1. Preparation of Bacillus coagulans culture medium

[0066] With embodiment 1.

[0067] 2. Biological fermentation of Moringa seed enzyme

[0068] (1) Cooking: take the degreased, shelled and dried Moringa seeds, crush them through an 80-mesh sieve, add pure water to the sieved Moringa seeds according to the ratio of Moringa seeds and water (w / w) 1:15, and stir After uniformity, cook at 115°C for 30 minutes and cool to room temperature;

[0069] (2) Enzymolysis: add the Bacillus coagulans PZ culture solution of extract volume 0.5% v / v, the neutral protease of 0.5% w / v, the starch of 0.5% w / v in the Moringa oleifera seed extract after cooking Enzyme, 0.5% w / v cellulase, adjust pH to 7.0, equilibrate at 50°C for 1 hour; neutral protease activity is ≧50000u / g, amylase activity is ≧2000u / g, cellulase activity is ≧1000u / g g;

[0070] (3) Aerated fermentation: Ferment for ...

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Abstract

The invention discloses a moringa seed enzyme and a biological fermentation method thereof. The moringa seed enzyme is prepared by taking degreased moringa seeds as a main raw material, selecting a bacteria-enzyme synergistic method combining a compound enzyme and bacillus coagulans, and carrying out the procedures of cooking, enzymolysis, aerated fermentation, closed tank fermentation, micro-filtration, nano-filtration and the like. The preparation process is unique in method, high in condition controllability and high in preparation efficiency. The obtained moringa seed enzyme has a good flavor, has dual functions of a moringa seed product and a probiotic metabolite, and has the effects of resisting oxidation and regulating intestinal immunity.

Description

technical field [0001] The invention relates to a moringa seed enzyme and a preparation method thereof, in particular to a biological fermentation method of the moringa seed enzyme. It belongs to the field of functional fermented food. Background technique [0002] Moringa seed is the seed of the Moringa tree, the edible part is the seed kernel, the taste is like peanut, bitter and astringent, and the aftertaste is obvious after drinking water. Moringa seeds have three major nutritional values, one is that Moringa has high protein content and does not contain cholesterol; the other is that Moringa seeds are rich in various minerals; the third is that Moringa seeds have high vitamin content. According to data records, the specific data of the nutritional value of Moringa seeds are as follows: First, the main nutritional components of Moringa seeds are vitamins A, B, B1, B2, B3, C, E, high protein, and high fiber. It also contains six kinds of mineral elements (calcium, magn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L19/00
CPCA23L33/00A23L19/09A23L19/07
Inventor 赖水明张晶丁凌雁丁进煌
Owner 泉州市安首生物科技有限公司
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