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Production process for preparing blueberry enzyme by biological enzyme method

A production process, blueberry enzyme technology, applied to bacteria used in food preparation, food science, and the function of food ingredients, etc., can solve the problems of reduced activity of superoxide dismutase, lack of enzyme efficacy, anthocyanin loss, etc. Achieve good enzymatic hydrolysis effect, improve antioxidant performance, and promote leaching effect

Inactive Publication Date: 2022-05-13
安徽昌荣农业综合开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional blueberry enzyme production mostly adopts enzymatic hydrolysis after beating, inoculation of strains after high-temperature enzyme inoculation, fermentation treatment, and finally sterilization to obtain enzymes. The depletion of chlorophyll and the reduction of the activity of superoxide dismutase make the effect of the final enzyme less effective

Method used

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  • Production process for preparing blueberry enzyme by biological enzyme method
  • Production process for preparing blueberry enzyme by biological enzyme method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The production process of blueberry enzyme includes the following steps:

[0020] (1) blueberry pretreatment is: selecting complete and healthy blueberries, cleaning and beating, and in the blueberry beating process, the pulp fragmentation degree is greater than 60%, and blueberry pulp is obtained for subsequent use;

[0021] (2) Carbon dioxide immersion: Put the above blueberry pulp in a closed container and vacuumize it, then keep the pressure for 1 hour, then fill the container with a sufficient amount of carbon dioxide, fully immerse it in a temperature environment of 20 ° C for 10 hours, and then take it out. Impregnating slurry for use;

[0022] (3) Ultrasonic catalyzed enzymatic hydrolysis is to take out the above-mentioned impregnated slurry and place it in a wall breaker for ultra-fine crushing, then add 0.1% of the total amount of pectinase in the impregnated slurry, mix and stir evenly, and then place it in an ultrasonic device. Ultrasonic power of 420W, ult...

Embodiment 2

[0026] The production process of blueberry enzyme includes the following steps:

[0027] (1) blueberry pretreatment is: selecting complete and healthy blueberries, cleaning and beating, and in the blueberry beating process, the pulp fragmentation degree is greater than 60%, and blueberry pulp is obtained for subsequent use;

[0028] (2) Carbon dioxide immersion: Place the above blueberry pulp in a closed container and vacuumize it, hold the pressure for 2 hours, then fill the container with a sufficient amount of carbon dioxide, fully immerse it in a temperature environment of 25 ° C for 15 hours, and then take it out. Impregnating slurry for use;

[0029] (3) Ultrasonic catalyzed enzymatic hydrolysis is to take out the above impregnated slurry and place it in a wall breaker for ultra-fine crushing, then add 1.5% of the total amount of pectinase in the impregnated slurry, mix and stir evenly, and then place it in an ultrasonic device. Ultrasonic power of 420W, ultrasonic freq...

Embodiment 3

[0033] The production process of blueberry enzyme includes the following steps:

[0034] (1) blueberry pretreatment is: selecting complete and healthy blueberries, cleaning and beating, and in the blueberry beating process, the pulp fragmentation degree is greater than 60%, and blueberry pulp is obtained for subsequent use;

[0035] (2) Carbon dioxide immersion: Put the above blueberry pulp in a closed container and vacuumize it, then keep the pressure for 2 hours, then fill the container with a sufficient amount of carbon dioxide, fully immerse it in a temperature environment of 20 ° C for 13 hours, and then take it out. Impregnating slurry for use;

[0036] (3) Ultrasonic catalyzed enzymatic hydrolysis is to take out the above-mentioned impregnated slurry and place it in a wall breaker for ultra-fine crushing, then add 1% of the total amount of pectinase to the impregnated slurry, mix and stir evenly, and then place it in an ultrasonic device. Ultrasonic power of 420W, ultr...

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Abstract

The invention provides a production process for preparing blueberry enzyme by a biological enzyme method, and relates to the technical field of blueberry processing. The production process of the blueberry enzyme mainly comprises the steps of blueberry pretreatment, carbon dioxide impregnation, ultrasonic enzymatic hydrolysis promotion, heating enzyme deactivation combined with ultrahigh pressure treatment, inoculated fermentation, sterilization treatment and the like. The preparation method overcomes the defects in the prior art, effectively improves the leaching rate of health-care components in blueberries, greatly retains the content of anthocyanin, shortens the enzymolysis time, improves the oxidation resistance of the final enzyme, and enhances the health-care property of the enzyme.

Description

technical field [0001] The invention relates to the technical field of blueberry processing, in particular to a production process for preparing blueberry enzyme by a biological enzyme method. Background technique [0002] The scientific name of blueberry is bilberry, also known as blueberry, etc. It belongs to the bilberry genus of the Rhododendron family. Blueberry is a small berry fruit tree. There are more than 450 varieties in the world, mainly distributed in the temperate and subtropical regions of the northern hemisphere. There are about 91 species and 28 varieties in China, mainly distributed in the northeast and southwest regions. Blueberry is recognized as a healthy fruit. It is rich in nutrients and has functions such as preventing brain nerve aging, protecting eyesight, strengthening heart, anti-cancer, softening blood vessels, and enhancing human immunity. Among them, because blueberries are rich in anthocyanins, they have the effect of activating the retina, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/00A23L5/20A23L5/30
CPCA23L33/00A23L29/06A23L5/21A23L5/30A23L5/32A23V2002/00A23V2400/113A23V2400/165A23V2400/175A23V2400/413A23V2400/169A23V2200/30A23V2250/11A23V2300/46A23V2300/48A23V2300/24
Inventor 沈美林叶宗华宋振民
Owner 安徽昌荣农业综合开发有限公司
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