Preparation method of Chinese wolfberry enzyme

A wolfberry enzyme and technology of wolfberry, applied in the field of enzymes, can solve the problems of unstable taste and flavor of enzymes, risks of enzyme safety, and high risk of fermentation pollution, etc., to achieve the regulation of gastrointestinal health, excellent taste and flavor, chemical The effect of speeding up the reaction

Inactive Publication Date: 2021-03-23
SHANGHAI INST OF TECH
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] On the one hand, the traditional wolfberry enzyme is to obtain the fruit juice after beating the wolfberry. This treatment method causes a certain loss of the active ingredients and other nutrients in the wolfberry, and the traditional crushing method is poor in sealing and easy to cause pollution.
On the other hand, the traditional wolfberry fermentation method uses natural strains to ferment, which not only has a long fermentation period, but also has a high risk of fermentation pollution, and the taste and flavor of the enzyme are also unstable.
In the published patents and literature on wolfberry enzymes, there are pure strains fermented or several strains compounded for fermentation. Although the fermentation cycle is greatly shortened, the strains used are diverse, and some strains are not included in the public office of the Ministry of Health. In the "List of strains that can be used in food", the safety of enzymes is at risk

Method used

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  • Preparation method of Chinese wolfberry enzyme
  • Preparation method of Chinese wolfberry enzyme
  • Preparation method of Chinese wolfberry enzyme

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] (1) Preparation of standard solution: Accurately weigh 0.1 g of glucose, dissolve it in distilled water and adjust the volume to 100 mL, and prepare a 1 g / L standard solution.

[0036] (2) Preparation of standard curve: Accurately draw 1mL of glucose standard solutions of different concentrations and place them in test tubes. The blank is 1mL of distilled water, add 2mL of DNS solution, boil in a boiling water bath for 5min, add 15ml of distilled water to dilute, and measure at 540nm Absorbance, the abscissa is the concentration of glucose, the ordinate is the absorbance value, and the regression equation is obtained.

[0037] (3) Determination of total sugar concentration in the sample: take out the enzyme sample solution, centrifuge to get 0.5mL supernatant, add 2ml of 6mol / L hydrochloric acid solution, boil in boiling water for 30min, add 2 drops of phenolphthalein solution dropwise after cooling, then add 6mol / L L sodium hydroxide solution until the original solutio...

Embodiment 1

[0054] After washing the dried fruit of Ningxia wolfberry, put it in an oven, dry it at 60°C to constant weight, weigh 10wt% dried fruit of wolfberry, 1wt% sucrose, 0.01wt% ascorbic acid, 1wt% tea, 3wt% Mix the powder (Zuziziren, Albizia Julibrissin, Poria cocos, Baiziren, Polygala in a mass ratio of 1:1:0.5:0.1:0.1), the rest is distilled water to make a fermentation medium, sterilize at 121°C for 15 minutes, and then add fermentation quality System 10wt% kombucha bacteria liquid, fermentation period is 10 days.

[0055] Depend on figure 1 It can be seen that the total sugar concentration of the wolfberry ferment obtained above decreases with the prolongation of the fermentation time, and the total sugar concentration on the 10th day of fermentation is 14.6g / L, which is 31.9% lower than the initial.

[0056] Depend on figure 2 It can be seen that the total acid concentration of the wolfberry ferment obtained above gradually increases with the prolongation of the fermentati...

Embodiment 2

[0061] Wash the dried fruit of Ningxia wolfberry, put it in an oven, and dry it at 60°C to constant weight. Take the dried fruit of wolfberry with a mass system of 10wt%, add an ethanol solution with a concentration of 80% according to the ratio of solid to liquid ratio of 1:9, and heat it at 80°C. After reflux in the water bath for 2.5h, after the ethanol was reclaimed by the rotary evaporator for the filtrate, 1wt% sucrose, 0.01wt% ascorbic acid, 1wt% tea of ​​the quality of the fermentation system were added, and 3wt mixed powder (Zuziziren, Albizia Julibrissin, Poria cocos , Baiziren, Polygala according to the mass ratio 1:1:0.5:0.1:0.1), the remainder is distilled water to make the fermentation medium, after sterilizing at 121°C for 15min, then add 10wt% kombucha bacterium liquid of the fermentation quality system, and ferment The cycle is 10 days.

[0062] Depend on figure 1 It can be seen that the total sugar concentration of the wolfberry ferment obtained above decrea...

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Abstract

The invention discloses a preparation method of a Chinese wolfberry enzyme, which is characterized by comprising the following steps: cleaning Chinese wolfberry, and drying to constant weight; grinding spina date seeds, albizia flowers, poria cocos, platycladi seeds and polygala tenuifolia into powder, and mixing; adding the Chinese wolfberry into a solvent, adding sugar, ascorbic acid, tea waterand the mixed powder to prepare a fermentation medium, sterilizing, inoculating a fermentation strain, and fermenting for 5-30 days; filtering the obtained fermentation liquor to remove residues, andcollecting supernatant, so as to obtain the Chinese wolfberry enzyme. The Chinese wolfberry enzyme prepared by the invention is free of chemical additives, improves the fermentation efficiency and thecontent of functional effective components, and has the functions of resisting oxidation, aging, insomnia and depression and soothing the nerves.

Description

technical field [0001] The invention relates to an enzyme, in particular to a method for preparing wolfberry enzyme, and belongs to the field of food. Background technique [0002] Lycium barbarum is the dried fruit of Lycium barbarum L, which has the functions of sweet taste, flat nature, nourishing liver and kidney, benefiting energy and improving eyesight. Lycium barbarum mainly contains betaine, Lycium barbarum polysaccharide, β-carotene, flavonoids, polyphenols, free amino acids, vitamins and various trace elements, which make it anti-oxidant, anti-aging, anti-tumor, hypoglycemic, immune-regulating, calming and hypnotic and other health effects. At present, the goji berry products sold in the market are mainly dried fruits, and the goji berry industry is gradually changing from traditional dried fruit sales to goji berry intensive processing. [0003] One or more fresh vegetables, fruits, mushrooms, Chinese herbal medicines, etc. Functional microbial fermentation pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/30
Inventor 张硕程梦琴荣绍丰管世敏蔡宝国
Owner SHANGHAI INST OF TECH
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