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Nitraria tangutorum fruit ferment and preparation method thereof

A white thorn enzyme and thorn enzyme technology, which is applied to bacteria, food science, animal feed and other directions used in food preparation, can solve problems such as affecting the flavor and taste of enzymes, easy over-fermentation, and uncontrollable process.

Pending Publication Date: 2021-07-23
南京益唯森生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the process of anaerobic fermentation using the compound lactobacilli of this combination is uncontrollable, and it is easy to over-ferment, thereby affecting the flavor and taste of the enzyme

Method used

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  • Nitraria tangutorum fruit ferment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of Nitraria ferment, its preparation method is as follows:

[0035] (1) Preparation of Nitraria fruit pulp: Weigh a certain quality of Nitraria dried fruit, the solid-to-liquid ratio of the fruit pulp is 1:9, wash, soak in drinking tap water at about 40°C for 18 hours, then beat and remove the core, add 2% Whey powder, stirred and mixed evenly, natural pH, and the fruit pulp was boiled and sterilized at 100°C for 30 minutes;

[0036] (2) Fermentation: According to the mass ratio of 2:1:1:2, mix the strain freeze-dried powder of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus reuteri to obtain the freeze-dried powder of compound lactobacillus strains , according to the inoculum amount of 0.1wt%, inoculate into the Nitraria japonica pulp obtained in step (1), wherein the liquid content is 65wt%, and anaerobically ferment at 35° C. for 16 hours;

[0037] (3) Separation and deployment of enzyme: the fermentation product of ...

Embodiment 2

[0041] A kind of Nitraria ferment large-scale production technological process is as follows:

[0042] (1) Preparation of Nitraria fruit pulp: Weigh a certain quality of Nitraria dried fruit, the solid-to-liquid ratio is 1:4, wash and remove impurities, soak in distilled water at about 60°C for 12 hours, then beat the pulp and remove the core, and put it into an anaerobic fermentation tank , add 1% skim milk powder, stir and mix evenly, natural pH, and then boil and sterilize at 100°C for 30min;

[0043] (2) Fermentation: According to the mass ratio of 2:2:1:2, mix the strain freeze-dried powder of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus reuteri to obtain the freeze-dried powder of compound lactobacillus strains , according to the inoculum amount of 0.5wt%, inoculate into the Nitraria japonica pulp obtained in step (1), wherein the liquid content is 70wt%, and anaerobically ferment at 37° C. for 12 hours;

[0044] (3) Separat...

Embodiment 3

[0048] In the above-mentioned Examples 1-2, the pH value of the fermented liquid obtained in step (2) is detected, and a pH value within the range of 4.5-5.5 is considered as up to the standard of enzyme fermentation. The sensory evaluation of the fermentation result was carried out by comprehensive scoring method, and the sensory evaluation was as high as 9.2-9.5 points (out of 10 points).

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Abstract

The invention discloses a nitraria tangutorum fruit ferment. The nitraria tangutorum fruit ferment is prepared by that fermented primary pulp is prepared from dried nitraria tangutorum fruits, and then undergoes anaerobic fermentation with composite lactobacillus; the composite lactobacillus consists of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri; and the concentration of freeze-dried powder of the strain of the composite lactobacillus is 10<9>-10<10> CFU / g. The lactobacillus plantarum, the lactobacillus acidophilus, the lactobacillus casei and the lactobacillus reuteri can well preserve nutrients in nitraria tangutorum fruits, and the obtained nitraria tangutorum fruit ferment can regulate all physiological functions of a human body and improve the health of the human body; meanwhile, the astringent taste and the unpleasant odor of the dried nitraria tangutorum fruits are removed, the unique fermentation aroma is enhanced while the flavor of nitraria tangutorum fruits is reserved; and nitraria tangutorum fruit juice tastes smooth, sour and sweet and palatable, so that the nitraria tangutorum fruit juice is developed into a public beverage with a unique health-care function from common regional niche nutritional food, and the technical content of the product is high.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to Nitraria enzyme and a preparation method thereof. Background technique [0002] Nitraria is mostly distributed in arid areas. The fruit of Nitraria has high nutritional and medicinal value. The fruit of Nitraria has the functions of invigorating the stomach and nourishing the spleen, nourishing yin and moistening the lungs, promoting blood circulation and eliminating food. It is mainly used in the folk to treat weak spleen and stomach, digestion Bad, neurasthenia and other diseases. Modern scientific research has proved that Nitraria is rich in anthocyanins, polyphenols, flavonoids and other components, so Nitraria has anti-oxidation, anti-fatigue, anti-hypoxia, lowering blood fat, and preventing arteriosclerosis. The fruit of Nitraria is sweet and sour, commonly known as "desert cherry", and its processed food has the functions of nutrition and health care. [0003] Al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/60A23L33/00A23L2/42A23L2/46A23K10/37A23K10/12
CPCA23L2/382A23L2/84A23L2/60A23L33/00A23L2/42A23L2/46A23K10/37A23K10/12A23V2002/00A23V2400/125A23V2400/113A23V2400/173A23V2400/169A23V2200/30A23V2200/302A23V2200/326A23V2200/3262A23V2200/324A23V2200/308A23V2200/32A23V2200/332A23V2250/262Y02P60/87
Inventor 王哲马烨赵振訾玉祥
Owner 南京益唯森生物科技有限公司
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