Preparation method of mulberry enzyme gel rich in high-activity SOD enzyme

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of mulberry enzyme gel rich in high-activity SOD (superoxide dismutase) enzyme, which comprises the following steps: step 1, preparing a liquid strain; 2, raw material pretreatment; step 3, an inoculation step; 4, fermenting; step 5, filtering and sterilizing; step 6, preparing edible gel; the preparation method comprises the following steps: optimizing a process of mulberry enzyme gel, uniformly mixing prepared mulberry enzyme rich in high-activity SOD enzyme with chitosan and sodium alginate, centrifuging at room temperature for 10 minutes, pouring the centrifuged sol into a polystyrene culture dish according to 5g / part, sealing with a preservative film, refrigerating in a refrigerator at 4 DEG C for 16 hours, and curing and crosslinking in a calcium chloride solution to obtain the mulberry enzyme gel. The mulberry enzyme edible gel rich in high-activity SOD enzyme is obtained, the mulberries are developed into the enzyme edible gel which is sour, sweet and delicious and has a certain effect, the nutritional value of the mulberries is greatly reserved and utilized, the nutrition loss is small, and an effective way is provided for more reasonable development and utilization of the mulberries.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing a mulberry enzyme gel rich in highly active SOD enzyme. Background Art

[0002] Mulberries are rich in bioactive substances, the most important of which include resveratrol, anthocyanins, flavonoids, etc., which have the effects of nourishing yin and qi, replenishing blood and strengthening the body, reducing cardiovascular diseases, anti-oxidation, protecting the liver from damage, and benefiting immune regulation. Although mulberries are highly functional, they belong to the berry fruit with a very high water content. After picking, they are lost in transportation and storage and are difficult to store for a long time. Therefore, the exploration and research of mulberries in food processing has great market prospects.

[0003] Enzyme is a product containing specific biologically active ingredients that is fermented from plants or fungi. In 2019, the National Development and Reform Commission of the People's Republic of China included "enzyme production process technology development and industrialized and standardized production" in the encouragement category of the "Guidelines for Industrial Structure Adjustment (2019 Edition)". As an emerging functional microbial fermentation product, enzymes have broad prospects.

[0004] At present, the existing patented technologies mainly focus on the preparation of mulberry enzymes from a variety of medicinal materials and vitamins. There are problems such as too many types of raw materials, conflicting effects of raw materials, unclear effective ingredients of products, and unclear active content, which makes it difficult to meet the daily needs of humans and sub-healthy people; and the current research on enzymes mainly focuses on their fermentation process, components, biological activity, and strain screening. Gelation properties are an important aspect of the biological function of polysaccharide macromolecules. Gelation can not only significantly affect the texture and sensory properties of the final product, but also improve the instability, biological activity and bioavailability of the functional ingredients of the product. Based on the acidic and biologically active characteristics of mulberry fermentation broth, mulberry enzymes can provide conditions for the dissolution of acid-soluble gel matrix, and have the potential to be filled or encapsulated in food hydrogels as functional ingredients to improve the nutritional value of edible gels. Therefore, the preparation of a mulberry enzyme gel rich in highly active SOD enzymes is of great significance to enriching mulberry deep-processing products and the development of the enzyme industry. Summary of the invention

[0005] In order to solve the problems raised in the above background technology, the present invention provides a method for preparing mulberry enzyme gel rich in highly active SOD enzyme, comprising the following steps:

[0006] Step 1: Preparation of liquid culture

[0007] The liquid bacterial liquid of Lactobacillus plantarum is prepared according to the conventional microbiological operation method, and is used as a fermentation strain after passing the microscopic examination and other tests;

[0008] Step 2: Raw material pretreatment

[0009] 1) Select mulberries that are not rotten, not spoiled, and ripe, rinse the surface of the mulberries and drain the water;

[0010] 2) Squeeze the mulberry juice obtained in step 1) and filter it through 100-mesh gauze to obtain mulberry juice A;

[0011] 3) adding mulberry juice A into a clean and disinfected fermentation tank, adding brown sugar and water at the same time and stirring until a uniform slurry liquid B is formed, wherein the ratio of mulberry juice, brown sugar and water is 3:1:10;

[0012] 4) raising the temperature of the slurry liquid B in operation 3) to 80°C, sterilizing for 30 minutes, and cooling to room temperature after sterilization;

[0013] Step 3: Inoculation

[0014] The prepared Lactobacillus plantarum culture solution is inoculated into the fermentation tank at a ratio of 0.1%;

[0015] Step 4: Fermentation

[0016] After inoculation, the fermentation liquid was maintained at a temperature of 32°C, stirred once every hour for 5 minutes each time, and fermented for 36 hours. Its pH and soluble solids were monitored every 2 hours. The pH range was 4.5, the soluble solids were 10%, the total acid content was 1 mg / ml enzyme stock solution, and the SOD activity was ≥25000 U / L. After the fermentation was completed, a mulberry fermentation liquid C rich in high-activity SOD enzyme was obtained.

[0017] Step 5: Filtration and sterilization

[0018] The obtained mulberry fermentation liquid C is filtered and sterilized to obtain mulberry enzyme D rich in highly active SOD enzyme;

[0019] Step 6: Prepare Edible Gel

[0020] 1) Weigh 5 parts of sodium alginate, add 30 parts of water to fully dissolve, mix with 3 parts of chitosan and 7 parts of mulberry enzyme under stirring, stir for 30 minutes, and centrifuge at room temperature (10000r / min) for 10 minutes;

[0021] 2) The centrifuged sol was poured into a polystyrene petri dish at a rate of 5 g / portion, sealed with plastic wrap, placed in a 4°C refrigerator for 16 h, and then placed in a 20 mg / mL calcium chloride solution for curing and cross-linking for 130 min to obtain a mulberry enzyme vegetarian gel.

[0022] As a method for preparing a mulberry enzyme gel rich in highly active SOD enzyme of the present invention, preferably, the plant lactobacillus described in step 1 is a strain preserved in a company's strain bank.

[0023] As a method for preparing a mulberry enzyme gel rich in highly active SOD enzyme according to the present invention, preferably, the ratio of mulberry juice to brown sugar in operation (3) of step 2 is 2.5 to 3:1.

[0024] As a method for preparing a mulberry enzyme gel rich in highly active SOD enzyme of the present invention, preferably, the inoculation amount in step 3 is 0.1% to 0.3%.

[0025] As a method for preparing a mulberry enzyme gel rich in highly active SOD enzyme of the present invention, preferably, the indicators described in step 4 are fermentation for 24 to 36 hours, pH between 4.0 and 4.5, soluble solids content of 10% to 14%, total acid content of 1 to 4.7 mg / mL, and SOD enzyme activity ≥25000 U / L.

[0026] As a method for preparing a mulberry enzyme gel rich in highly active SOD enzyme of the present invention, preferably, in the step 6 operation 1), the ratio of sodium alginate, water, chitosan and mulberry enzyme is 5:30:2-7:6.5-7.

[0027] As a method for preparing a mulberry enzyme gel rich in highly active SOD enzyme of the present invention, preferably, the concentration of the calcium chloride solution in step 6 operation 2) is 15 to 25 mg / mL, and the curing and cross-linking time is 100 to 150 min.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The invention selects mulberry enzyme rich in high-activity SOD enzyme, chitosan and sodium alginate as raw materials; optimizes the process of mulberry enzyme gel, evenly mixes the prepared mulberry enzyme rich in high-activity SOD enzyme with chitosan and sodium alginate, and then centrifuges at room temperature for 10 minutes; pours the sol after centrifugation into a polystyrene culture dish at a rate of 5 g / portion, seals the dish with a plastic wrap, puts the dish in a refrigerator at 4°C for 16 hours, and puts the dish in a calcium chloride solution for solidification and cross-linking, so as to obtain the mulberry enzyme vegetarian gel rich in high-activity SOD enzyme; develops mulberries into a sweet and sour enzyme vegetarian gel with certain efficacy; greatly retains and utilizes the nutritional value of mulberries, reduces nutritional loss, and provides an effective way for more reasonable development and utilization of mulberries. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0031] Figure 1 It is a flow chart of the steps of the present invention. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Embodiment 1:

[0034] The method for preparing a mulberry enzyme gel rich in highly active SOD enzyme described in this embodiment comprises the following steps:

[0035] (1) Preparation of liquid strains:

[0036] The liquid culture of Lactobacillus plantarum is prepared according to the conventional microbial operation method, and is used as a fermentation strain after passing the microscopic examination and other tests; Lactobacillus plantarum is a strain preserved in the company's strain bank;

[0037] (2) Raw material pretreatment:

[0038] 1) Select mulberries that are not rotten, not spoiled, and ripe, rinse the surface of the mulberries and drain the water;

[0039] 2) Squeeze the mulberry juice obtained in step 1) and filter it through 100-mesh gauze to obtain mulberry juice A;

[0040] 3) Add mulberry juice A to the cleaned and disinfected fermentation tank, add brown sugar and water and stir until a uniform slurry B is formed. The ratio of mulberry juice, brown sugar and water is 2.5:1:10.

[0041] 4) raising the temperature of the slurry liquid B in operation 3) to 80°C, sterilizing for 30 minutes, and cooling to room temperature after sterilization;

[0042] (3) Vaccination

[0043] The prepared Lactobacillus plantarum culture solution is inoculated into the fermentation tank at a ratio of 0.1%;

[0044] (4) Fermentation

[0045] After inoculation, the fermentation liquid was maintained at a temperature of 32°C, stirred once every hour for 5 minutes each time, and fermented for 36 hours. Its pH and soluble solids were monitored every 2 hours. The pH was 4.5, the soluble solids were 10%, the total acid content was 1 mg / ml enzyme stock solution, and the SOD activity was 28000 U / L. After the fermentation was completed, mulberry fermentation liquid C rich in high-activity SOD enzyme was obtained.

[0046] (5) Filtration and sterilization

[0047] The obtained mulberry fermentation liquid C is filtered and sterilized to obtain mulberry enzyme D rich in highly active SOD enzyme;

[0048] (6) Preparation of edible gel

[0049] 1) Weigh 5 parts of sodium alginate, add 30 parts of water to fully dissolve, mix with 2 parts of chitosan and 6.5 parts of enzyme under stirring, stir for 30 minutes, and centrifuge at room temperature (10000r / min) for 10 minutes;

[0050] 2) The centrifuged sol was poured into a polystyrene petri dish at a rate of 5 g / portion, sealed with plastic wrap, placed in a 4°C refrigerator for 16 h, and then placed in a 15 mg / mL calcium chloride solution for curing and cross-linking for 100 min to obtain a mulberry enzyme vegetarian gel.

[0051] Embodiment 2:

[0052] (1) Preparation of liquid strains:

[0053] The liquid culture of Lactobacillus plantarum is prepared according to the conventional microbial operation method, and is used as a fermentation strain after passing the microscopic examination and other tests; Lactobacillus plantarum is a strain preserved in the company's strain bank;

[0054] (2) Raw material pretreatment:

[0055] 1) Select mulberries that are not rotten, not spoiled, and ripe, rinse the surface of the mulberries and drain the water;

[0056] 2) Squeeze the mulberry juice obtained in step 1) and filter it through 100-mesh gauze to obtain mulberry juice A;

[0057] 3) adding mulberry juice A into a clean and disinfected fermentation tank, adding brown sugar and water at the same time and stirring until a uniform slurry liquid B is formed, wherein the ratio of mulberry juice, brown sugar and water is 2.8:1:10;

[0058] 4) raising the temperature of the slurry liquid B in operation 3) to 80°C, sterilizing for 30 minutes, and cooling to room temperature after sterilization;

[0059] (3) Vaccination

[0060] The prepared Lactobacillus plantarum culture solution is inoculated into the fermentation tank at a ratio of 0.2%;

[0061] (4) Fermentation

[0062] After inoculation, the fermentation liquid was maintained at a temperature of 32°C, stirred once every hour for 5 minutes each time, fermented for 24 hours, and its pH and soluble solids were monitored every 2 hours. The pH was 4.2, the soluble solids were 12.7%, the total acid content was 2.8 mg / mL enzyme stock solution, and the SOD activity was 32000 U / L. After the fermentation was completed, mulberry fermentation liquid C rich in high-activity SOD enzyme was obtained;

[0063] (5) Filtration and sterilization

[0064] The obtained mulberry fermentation liquid C is filtered and sterilized to obtain mulberry enzyme D rich in highly active SOD enzyme;

[0065] (6) Preparation of edible gel

[0066] 1) Weigh 5 parts of sodium alginate, add 30 parts of water to fully dissolve, mix with 5 parts of chitosan and 7 parts of mulberry enzyme under stirring, stir for 30 minutes, and centrifuge at room temperature (10000r / min) for 10 minutes;

[0067] 2) The centrifuged sol was poured into a polystyrene petri dish at a rate of 5 g / portion, sealed with plastic wrap, placed in a 4°C refrigerator for 16 h, and then placed in a 20 mg / mL calcium chloride solution for curing and cross-linking for 130 min to obtain a mulberry enzyme vegetarian gel.

[0068] Embodiment three:

[0069] (1) Preparation of liquid strains:

[0070] The liquid culture of Lactobacillus plantarum is prepared according to the conventional microbial operation method, and is used as a fermentation strain after passing the microscopic examination and other tests; Lactobacillus plantarum is a strain preserved in the company's strain bank;

[0071] (2) Raw material pretreatment:

[0072] 1) Select mulberries that are not rotten, not spoiled, and ripe, rinse the surface of the mulberries and drain the water;

[0073] 2) Squeeze the mulberry juice obtained in step 1) and filter it through 100-mesh gauze to obtain mulberry juice A;

[0074] 3) adding mulberry juice A into a clean and disinfected fermentation tank, adding brown sugar and water at the same time and stirring until a uniform slurry liquid B is formed, wherein the ratio of mulberry juice, brown sugar and water is 3:1:10;

[0075] 4) raising the temperature of the slurry liquid B in operation 3) to 80°C, sterilizing for 30 minutes, and cooling to room temperature after sterilization;

[0076] (3) Vaccination

[0077] Inoculate the prepared Lactobacillus plantarum culture solution into the fermentation tank at a rate of 0.3%;

[0078] (4) Fermentation

[0079] After inoculation, the fermentation liquid was maintained at a temperature of 32°C, stirred once every hour for 5 minutes each time, and fermented for 36 hours. Its pH and soluble solids were monitored every 2 hours. The pH was 4.0, the soluble solids were 14%, the total acid content was 4.7 mg / ml enzyme stock solution, and the SOD activity was 54000 U / L. After the fermentation was completed, mulberry fermentation liquid C rich in high-activity SOD enzyme was obtained.

[0080] (5) Filtration and sterilization

[0081] The obtained mulberry fermentation liquid C is filtered and sterilized to obtain mulberry enzyme D rich in highly active SOD enzyme;

[0082] (6) Preparation of edible gel

[0083] 1) Weigh 5 parts of sodium alginate, add 30 parts of water to fully dissolve, mix with 3 parts of chitosan and 7 parts of mulberry enzyme under stirring, stir for 30 minutes, and centrifuge at room temperature (10000r / min) for 10 minutes;

[0084] 2) The centrifuged sol was poured into a polystyrene petri dish at a rate of 5 g / portion, sealed with plastic wrap, placed in a 4°C refrigerator for 16 h, and then placed in a 25 mg / mL calcium chloride solution for curing and cross-linking for 150 min to obtain a mulberry enzyme vegetarian gel.

[0085] The present invention selects mulberry enzyme rich in high-activity SOD enzyme, chitosan and sodium alginate as raw materials; optimizes the process of mulberry enzyme gel, mixes the prepared mulberry enzyme rich in high-activity SOD enzyme with chitosan and sodium alginate evenly, and then centrifuges at room temperature for 10 minutes. The sol after centrifugation is poured into a polystyrene culture dish at 5g / portion, sealed with a plastic wrap, placed in a 4°C refrigerator for 16 hours, and placed in a calcium chloride solution for solidification and cross-linking to obtain a mulberry enzyme food gel rich in high-activity SOD enzyme. Mulberries are developed into sweet and sour enzyme food gels with certain effects, which greatly retains and utilizes the nutritional value of mulberries, has less nutritional loss, and provides an effective way for more reasonable development and utilization of mulberries.

[0086] Finally, it should be noted that the above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing a mulberry enzyme gel rich in highly active SOD enzyme, characterized in that: The following steps are involved: Step 1: Preparation of liquid culture The liquid bacterial liquid of Lactobacillus plantarum is prepared according to the conventional microbial operation method, and is used as a fermentation strain after being examined under a microscope and found to be qualified; Step 2: Raw material pretreatment 1) Select mulberries that are not rotten, not spoiled, and ripe, rinse the surface of the mulberries and drain the water; 2) Squeeze the mulberry juice obtained in step 1) and filter it through 100-mesh gauze to obtain mulberry juice A; 3) adding mulberry juice A into a clean and disinfected fermentation tank, adding brown sugar and water at the same time and stirring until a uniform slurry liquid B is formed, wherein the ratio of mulberry juice A, brown sugar and water is 3:1:10; 4) Raise the temperature of the slurry liquid B in operation 3) to 80°C, sterilize for 30 minutes, and cool to room temperature after sterilization; Step 3: Inoculation The prepared Lactobacillus plantarum culture solution is inoculated into the fermentation tank at a ratio of 0.1%; Step 4: Fermentation After inoculation, the fermentation liquid was maintained at a temperature of 32°C, stirred once every hour for 5 minutes each time, and fermented for 36 hours. Its pH and soluble solids were monitored every 2 hours. The pH range was 4.5, the soluble solids were 10%, the total acid content was 1 mg / ml enzyme stock solution, and the SOD activity was ≥25000 U / L. After the fermentation was completed, a mulberry fermentation liquid C rich in highly active SOD enzyme was obtained. Step 5: Filtration and sterilization The obtained mulberry fermentation liquid C is filtered and sterilized to obtain mulberry enzyme D rich in highly active SOD enzyme; Step 6: Prepare Edible Gel 1) Weigh 5 parts of sodium alginate, add 30 parts of water to fully dissolve, mix with 3 parts of chitosan and 7 parts of mulberry enzyme under stirring, stir for 30 minutes, and centrifuge at room temperature for 10 minutes; 2) The centrifuged sol was poured into a polystyrene culture dish at a rate of 5 g / portion, sealed with plastic wrap, placed in a 4°C refrigerator for 16 h, and then placed in a 20 mg / mL calcium chloride solution for curing and cross-linking for 130 min to obtain a mulberry enzyme vegetarian gel.

2. The method for preparing a mulberry enzyme gel rich in highly active SOD enzyme according to claim 1, characterized in that: The plant lactobacillus described in step 1 is a strain preserved in a strain bank.

3. The method for preparing a mulberry enzyme gel rich in highly active SOD enzyme according to claim 1, characterized in that: In operation 3) of step 2, the ratio of mulberry juice A to brown sugar is 2.5-3:

1.

4. The method for preparing a mulberry enzyme gel rich in highly active SOD enzyme according to claim 1, characterized in that: The inoculation amount in step 3 is 0.1% to 0.3%.

5. The method for preparing a mulberry enzyme gel rich in highly active SOD enzyme according to claim 1, characterized in that: The indicators of the fermentation broth in step 4 are fermentation for 24 to 36 hours, pH between 4.0 and 4.5, soluble solid content of 10% to 14%, total acid content of 1 to 4.7 mg / mL, and SOD enzyme activity ≥ 25000 U / L.

6. The method for preparing a mulberry enzyme gel rich in highly active SOD enzyme according to claim 1, characterized in that: In the step 6 operation 1), the ratio of sodium alginate, water, chitosan and mulberry enzyme is 5:30:2-7:6.5-7.

7. The method for preparing a mulberry enzyme gel rich in highly active SOD enzyme according to claim 1, characterized in that: The concentration of the calcium chloride solution in step 6 operation 2) is 15-25 mg / mL, and the curing and cross-linking time is 100-150 min.

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