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Preparation method of choerospondias axillaris ferment and choerospondias axillaris ferment

The technology of Nansuanjujube and enzyme is applied in the field of food preparation, which can solve problems such as insufficient development, and achieve the effects of promoting gastrointestinal absorption, increasing nutrition and relieving constipation.

Inactive Publication Date: 2021-03-02
江西齐云山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In the prior art, there are cakes and so on made of southern wild jujube, but southern wild jujube has more uses and has not been fully developed.

Method used

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  • Preparation method of choerospondias axillaris ferment and choerospondias axillaris ferment
  • Preparation method of choerospondias axillaris ferment and choerospondias axillaris ferment
  • Preparation method of choerospondias axillaris ferment and choerospondias axillaris ferment

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preparation example Construction

[0036] A preparation method of Suanzijube ferment, comprising:

[0037] Pretreatment steps: select 8-9 mature Jujube fruits, boil them in boiling water for 5-10 minutes, the epidermis can be broken by 5-8mm, blanch the fruits with cracked peels, peel off the pericarp, and remove the core of the pulp. The pulp and peel are cooled below 40°C;

[0038] Enzymatic hydrolysis step: take the peel and pulp of wild jujube, add pectinase for enzymolysis, separate the peel and pulp of wild jujube for enzymolysis; in the peel of wild jujube, the amount of pectinase added is 2% of the peel quality of wild jujube -8%; in the pulp of wild jujube, the amount of pectinase added is 0.5-4% of the pulp mass of wild jujube, and then the enzyme is inactivated under heating conditions;

[0039] Fermentation step: adding sugar to the peel and pulp of Zizyphus jujube that has been treated by enzymolysis, and then adding mixed bacteria to carry out constant temperature fermentation at a temperature of...

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Abstract

The invention relates to a preparation method of a choerospondias axillaris ferment and the choerospondias axillaris ferment, wherein the preparation method comprises the steps: an enzymolysis step: taking choerospondias axillaris peel and pulp, performing enzymolysis, and then performing enzyme deactivation; a fermentation step: adding sugar into the choerospondias axillaris peel and pulp subjected to enzymolysis treatment, and inoculating a mixed strain for constant-temperature fermentation, wherein the mixed strain comprises at least two of lactobacillus plantarum N13, lactobacillus bulgaricus and lactobacillus helveticus; and a freeze-drying and crushing step: freeze-drying the fermented choerospondias axillaris peel and pulp, and then crushing to obtain the choerospondias axillaris ferment. The choerospondias axillaris ferment can keep nutritional ingredients such as total flavonoids, organic acids and Vc (vitamin C) in choerospondias axillaris, and has the functions of conditioning metabolism of a human body and enhancing gastrointestinal absorption.

Description

technical field [0001] The invention relates to the technical field of food preparation, and more specifically, it relates to a preparation method of a jujube ferment and a jujube ferment. Background technique [0002] Southern Suanzao, also known as five-eyed fruit, Hualang fruit, and nose-snot fruit, is a jujube tree of the Anacardiaceae plant, which is mainly distributed in southern my country. Jujube contains carrot sterol, early sitosterol, salicylic acid, ellagic acid, quercetin, naringenin, kaempferol-7-o-glucoside, bis(2-ethylhexyl) phthalate , a variety of amino acids, inorganic elements silicon, calcium, potassium, sodium and other chemical components, South Suanzao skin is also rich in plant polyphenols, organic acids, dietary fiber and mineral components, and has the functions of promoting qi and blood circulation, nourishing the heart and calming the nerves effect. [0003] In the prior art, there are cakes and the like prepared from southern wild jujube, but ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L5/20
CPCA23L33/00A23L5/28A23V2002/00A23V2400/123A23V2400/147A23V2400/169A23V2200/32A23V2200/318A23V2200/30
Inventor 田潘婷刘志高刘继延陈斌凌华山曾善荣万文根
Owner 江西齐云山食品有限公司
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