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A kind of fruit enzyme and preparation method thereof

A fruit enzyme and fermentation method technology, applied in the direction of bacteria used in food preparation, the function of food ingredients, lactobacillus, etc., can solve problems such as inability to achieve effects, achieve good taste and flavor, enhance antioxidant activity, and improve fermentation capacity Effect

Active Publication Date: 2022-04-29
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of pure-bred fermentation, whether it is lactic acid bacteria or yeast, alone cannot achieve good results

Method used

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  • A kind of fruit enzyme and preparation method thereof
  • A kind of fruit enzyme and preparation method thereof
  • A kind of fruit enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: the preparation method of high-quality ferment containing polyphenolic flavonoids

[0025] (1) Raw material pretreatment: wash the ebony plum, remove the nucleus and beat the pulp, divide the pulp into two parts, add cellulase and pectinase with 0.5% of the total mass of the raw material respectively, the enzymolysis temperature is 45°C, and the enzymolysis time After 2.5 hours, two kinds of enzymolyzed fruit pulps were obtained, and the two kinds of enzymatically hydrolyzed pulps were mixed according to the mass ratio of 6:4 for later use;

[0026] (2) Alcoholic fermentation: add 10 10 Saccharomyces cerevisiae CICC 1012 per kg, supplemented with 1% glucose after 24 hours of fermentation at 30°C, and then added 10 12 Lactobacillus fermentum CGMCCNo.12934 per kg, stirred once every 1 day, and fermented for 6 days in a closed environment;

[0027] (3) acetic acid fermentation: add 10 12 Lactobacillus plantarum CGMCCNo.18388 and 10 per kg 8 Bacillus Velez...

Embodiment 2

[0032] Embodiment 2: the preparation method of high-quality ferment containing polyphenolic flavonoids

[0033] (1) Raw material pretreatment: wash the ebony plum, remove the nucleus and beat the pulp, divide the pulp into two parts, add cellulase and pectinase with 0.5% of the total mass of the raw material respectively, the enzymolysis temperature is 45°C, and the enzymolysis time After 2.5 hours, two kinds of enzymolyzed fruit pulps were obtained, and the two kinds of enzymolyzed fruit pulps were mixed according to the mass ratio of 7:3 for later use;

[0034] (2) Alcoholic fermentation: add 10 12 Saccharomyces cerevisiae CICC 1012 per kg, supplemented with 2% glucose after 24 hours of fermentation at 30°C, and then added 10 13Lactobacillus fermentum CGMCCNo.12934 per kg, stirred once every 1 day, and fermented for 6 days in a closed environment;

[0035] (3) acetic acid fermentation: add 10 14 Lactobacillus plantarum CGMCCNo.18388 and 10 per kg 10 Bacillus Velez CICC 2...

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Abstract

The invention discloses a fruit enzyme and a preparation method thereof. The invention adopts the ebony pulp, and utilizes yeast, lactic acid bacteria, bacillus and acetic acid bacteria to carry out synergistic fermentation on the ebony. Yeast uses its own enzyme system to hydrolyze the sugar in ebony into monosaccharides, and then adds lactic acid bacteria and yeast to ferment synergistically, which can make full use of monosaccharides, produce lactic acid and secrete lactobacillus with bactericidal function to inhibit the growth of harmful bacteria At the same time, the acidic metabolites produced by lactic acid bacteria themselves maintain the acidic environment of alcohol fermentation. Bacillus was added in the process of acetic acid fermentation, and after the fermentation of Bacillus, more phenolic substances were produced, which enhanced the antioxidant activity of the fermentation broth. At the same time, lactic acid bacteria are also added to further ferment ebony, which provides essential amino acids and various vitamins for the growth and reproduction of fermenting microorganisms, promotes the growth and reproduction of fermenting microorganisms, and can also improve the fermentation ability of fermenting enzymes for ebony.

Description

technical field [0001] The invention relates to a fruit enzyme and a preparation method thereof, belonging to the technical field of biological fermentation. Background technique [0002] Enzyme is a functional fermented product made by fermenting animals, plants or fungi with microorganisms. Edible plant enzymes defined in the Chinese standard "Guidelines for the Classification of Enzyme Products" (QB / T 5324) are "food-processing plants that are used as the main raw material, with or without supplementary materials, and obtained through microbial fermentation containing specific biologically active ingredients. Therefore, a large number of plant fermentation products formed by microbial fermentation on the market belong to the category of edible enzymes. This is a regulation from the perspective of industrial application and industrial practice, which is conducive to the development and growth of the enzyme industry. However, this also provides the possibility for many low...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2400/143A23V2400/169A23V2200/30A23V2250/762
Inventor 耿燕史劲松段文慧张晓娟曹刚刚贾友彬李宣衡
Owner JIANGNAN UNIV
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