Rosa roxburghii tratt fermenting enzyme unfrozen dry matter as well as preparation method and application thereof

Abstract

The invention relates to a rosa roxburghii tratt fruit fermentation enzyme unfrozen dry product and a preparation method and application thereof, and relates to the technical field of rosa roxburghii tratt fruit processing.The preparation method comprises the following steps that fresh rosa roxburghii tratt fruits are squeezed and filtered, and rosa roxburghii tratt fruit juice is obtained; performing high-pressure disinfection on the roxburgh rose juice, then adding water, and performing stirring and heating to obtain a roxburgh rose stock solution; adding a fermentation strain substance into the rosa roxburghii tratt stock solution for fermentation treatment to obtain a rosa roxburghii tratt stock solution enzyme solution; and performing enzymolysis treatment on the roxburgh rose juice enzyme liquid to obtain roxburgh rose fermented enzymatic hydrolysate, and the like. Through the innovative enzymolysis fermentation freeze-drying technology, the stability and bioavailability of active substances in the roxburgh rose are improved, a series of problems in the traditional processing process are solved, the efficacy of the roxburgh rose is remarkably improved, and the application range is wider. A powerful technical support is provided for deep development of the rosa roxburghii tratt industry and innovation in the field of homology of medicine and food.

Description

Technical Field

[0001] The invention relates to the technical field of roxburghii processing, and in particular to a roxburghii fermented enzyme thawed freeze-dried product and a preparation method and application thereof. Background Art

[0002] Rosa roxburghii, also known as rose hip or wild rose hip, is a fruit of wild plants and has many names due to regional differences. Rosa roxburghii fruit is rich in a variety of nutrients and active substances, and has significant nutritional value and medicinal effects.

[0003] The effects of roxburgh are diverse and significant: first, it is an excellent source of vitamin C, which is essential for strengthening the immune system, promoting collagen synthesis and playing an antioxidant role; second, some components in roxburgh have anti-inflammatory effects and can effectively reduce inflammatory reactions; third, its high content of vitamin C and other antioxidants are beneficial to skin health, can fight free radical damage to skin cells, and maintain skin elasticity and luster; in addition, the flavonoids in roxburgh help lower blood lipids and improve blood circulation, thereby maintaining cardiovascular health; at the same time, the dietary fiber rich in roxburgh can promote intestinal peristalsis, prevent constipation, and help with weight management; more studies have shown that roxburgh extracts may have antibacterial and antiviral properties; finally, the iron contained in roxburgh and its rich vitamin C can improve the absorption rate of iron, which has a positive effect on the auxiliary treatment of anemia, especially iron deficiency anemia. In addition, roxburgh may also have other potential health benefits such as anti-fatigue and enhancing physical resistance.

[0004] However, the current processing and utilization level of sea buckthorn is relatively rudimentary, mainly staying at the stage of oral liquid. Although there are some solid essences and sea buckthorn extracts on the market, due to unclear or imperfect processing technology, it is difficult to maintain the stability of active substances such as super vitamin C in sea buckthorn (its content is 500 times that of apples), resulting in the reduction of the activity of these active substances, which in turn affects the antioxidant effect.

[0005] Therefore, developing a method for efficiently and stably extracting active substances from roxburghii, especially super vitamin C, is of great significance for fully exploring the potential value of roxburghii and promoting the in-depth development of the roxburghii industry. Summary of the invention

[0006] In order to solve the above problems, the present invention provides a lyophilized product of roxburghii fermentation enzyme and a preparation method and application thereof.

[0007] In a first aspect, the present invention provides a method for preparing a lyophilized product of roxburghii fermentation enzyme, the preparation method comprising the following steps:

[0008] The fresh roxburghii fruit is squeezed and filtered to obtain roxburghii juice;

[0009] The roxburghii juice is sterilized under high pressure, and then water is added to stir and heat to obtain roxburghii stock solution;

[0010] Adding fermentation bacteria to the roxburghii stock solution for fermentation to obtain roxburghii stock juice enzyme solution;

[0011] The roxburghii original juice enzyme solution is subjected to enzymolysis treatment to obtain a roxburghii fermented enzymolysis solution;

[0012] The roxburghii fermentation enzymatic hydrolyzate is freeze-dried to obtain the roxburghii fermentation enzymatic hydrolyzate lyophilized product.

[0013] Furthermore, the working condition parameters of the high-pressure disinfection include: a pressure of 400-600MPa.

[0014] Furthermore, the weight ratio of the stirred mixing of the roxburghii juice and the water is 5:3.

[0015] Furthermore, the working condition parameters of the stirring and heating include: a temperature of 30 to 35° C. and a stirring speed of 100 to 200 rpm.

[0016] Furthermore, the fermented bacterial species include Lactobacillus plantarum, Lactobacillus acidophilus, sucrose, quinoa and oats;

[0017] In terms of weight percentage, the amount of Lactobacillus plantarum added is 1%;

[0018] In terms of weight percentage, the amount of Lactobacillus acidophilus added is 0.5%;

[0019] In terms of weight percentage, the added amount of sucrose is 3%;

[0020] Calculated by weight percentage, the added amount of the oats is 2%.

[0021] Furthermore, the working condition parameters of the fermentation process include: a fermentation temperature of 30 to 35° C. and a fermentation time of 7 to 10 days.

[0022] Furthermore, the working condition parameters of the enzymatic hydrolysis treatment include: using 1% by weight of papain and 1% by weight of bromelain as enzymes for enzymatic hydrolysis, the enzymatic hydrolysis temperature is 40-45° C., the stirring speed is 100-200 rpm, and the enzymatic hydrolysis time is 8-10 hours.

[0023] Furthermore, the freeze-drying working condition parameters include: pre-freezing at a temperature of -50 to -40°C for 30 to 60 minutes; then sublimation drying at a temperature of -30 to 0°C for 1 to 2 hours; and finally desorption drying at a temperature of 0 to 30°C for 1 to 2 hours.

[0024] In a second aspect, the present invention provides a lyophilized product of lyophilized product of fermented roxburghii enzyme, wherein the lyophilized product of lyophilized product of fermented roxburghii enzyme is prepared by the preparation method of the lyophilized product of lyophilized product of fermented roxburghii enzyme according to any one of the first aspects.

[0025] In a third aspect, the present invention provides the use of the lyophilized product of the roxburghii fermentation enzyme described in any one of the second aspects in the preparation of foods, medicines, health products, solid beverages and skin care products.

[0026] The above technical solution provided by the embodiment of the present invention has at least the following advantages compared with the prior art:

[0027] The embodiment of the present invention provides a lychee roxburghii fermented enzyme thawed dry product and a preparation method and application thereof, which achieves maximum utilization of active substances in lychee roxburghii juice through innovative process combination, and brings significant beneficial effects:

[0028] 1. Fully activate active substances:

[0029] The invention adopts the roxburghii juice to carry out fermentation and low-temperature treatment, and combines the pulp enzyme cutting (biological scissors) technology to effectively release the active substances such as super vitamin C, superoxide dismutase, vitamin P (flavonoids), triterpenes, tannic acid and the like in the roxburghii juice, and gives full play to their basic active property characteristics.

[0030] Through freeze-drying treatment and process, the stability and bioavailability of these active substances are further guaranteed, avoiding the loss and oxidation of active substances in traditional processing.

[0031] 2. Solve traditional processing problems:

[0032] The invention completely solves the problem that preservatives must be added in the processing of a single roxburgh beverage and the activity is poor, and the problem that the roxburgh essence extraction process is simple and the roxburgh essence is easily oxidized during long-term storage.

[0033] Through enzymatic fermentation and freeze-drying technology, the absorption and solubility of sea buckthorn freeze-dried powder have been significantly improved, solving the problem of poor absorption and solubility of traditional freeze-dried powder.

[0034] 3. Improve efficacy and absorption rate:

[0035] The enzymatic cutting treatment with biological scissors breaks down the macromolecules in the sea buckthorn into small molecule peptides, which can be quickly absorbed by the human body, thus improving the efficacy of the sea buckthorn.

[0036] The optimized combination of sea buckthorn small molecule solid powder intermediates has increased the efficacy of sea buckthorn juice to 8-10 times, making the application of sea buckthorn as an intermediate in the fields of food and medicine, health products, solid beverages, skin care products, etc. more extensive and convenient.

[0037] 4. Maintain natural active value:

[0038] The patent of the present invention completely solves the problem of maintaining the natural active value of sea buckthorn in the fields of food and the like, so that the effect of sea buckthorn can be maximized.

[0039] Through the combination of the whole chain process, the activity of the sea buckthorn intermediates is guaranteed, making new contributions to the field of sea buckthorn as medicine and food.

[0040] In summary, the invention not only improves the stability and bioavailability of active substances in roxburghii through innovative enzymatic fermentation and freeze-drying technology, but also solves a series of problems in the traditional processing process, which significantly improves the efficacy of roxburghii and expands its application range. This will provide strong technical support for the in-depth development of the roxburghii industry and innovation in the field of medicine and food homology. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.

[0042] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.

[0043] Figure 1 A schematic flow chart of a method for preparing a lyophilized product of roxburghii fermented enzyme provided in an embodiment of the present invention.

[0044] Figure 2 This is a diagram showing the appearance of a freeze-dried product of roxburghii fermentation enzyme provided in an embodiment of the present invention.

[0045] Figure 3 A water solubility test of a lycopene fermented enzyme thawed dry product provided in an embodiment of the present invention Figure 1 .

[0046] Figure 4 A water solubility test of a lycopene fermented enzyme thawed dry product provided in an embodiment of the present invention Figure 2 . DETAILED DESCRIPTION

[0047] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are 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.

[0048] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0049] In a first aspect, the present invention provides a method for preparing a lyophilized product of roxburghii fermentation enzyme. Figure 1 As shown, the preparation method comprises the following steps:

[0050] The fresh roxburghii fruit is squeezed and filtered to obtain roxburghii juice;

[0051] The roxburghii juice is sterilized under high pressure, and then water is added to stir and heat to obtain roxburghii stock solution;

[0052] Adding fermentation bacteria to the roxburghii stock solution for fermentation to obtain roxburghii stock juice enzyme solution;

[0053] The roxburghii original juice enzyme solution is subjected to enzymolysis treatment to obtain a roxburghii fermented enzymolysis solution;

[0054] The roxburghii fermentation enzymatic hydrolyzate is freeze-dried to obtain the roxburghii fermentation enzymatic hydrolyzate lyophilized product.

[0055] The present invention greatly improves the biological activity and utilization rate of the effective ingredients in roxburghii through unique fermentation enzymolysis and freeze-drying technology, and provides a new and efficient antioxidant intermediate for the fields of food, beverages, health products and skin care products. The following is a detailed description of the beneficial effects of the present invention:

[0056] 1. Significantly increase the concentration of active ingredients:

[0057] Through the fermentation and enzymatic hydrolysis process, antioxidant components such as superoxide dismutase (SOD) and ascorbic acid peroxidase (vitamin C related enzymes) in the roxburghii stock solution are greatly proliferated under the catalysis of enzymes. This process not only removes hydrogen peroxide (free radicals), but also significantly improves the body's antioxidant capacity.

[0058] The enzymatic fermentation and freeze-drying technology further concentrates the active ingredients to 8-10 times, making the content of active substances in the final product much higher than that of the original sea buckthorn raw material, thereby enhancing the efficacy of the product.

[0059] 2. Generate small molecule peptide chains, easy to absorb:

[0060] During the fermentation and enzymatic hydrolysis process, the collisions between biological particles increase, and the macromolecular biological substances are cut into micro-factor oligopeptides, that is, small molecular peptide chains of 300-500 Daltons. These small molecular peptide chains are easier to be absorbed by the human body, which improves the bioavailability.

[0061] The formation of small molecule peptide chains also enables the product to chelate with other substances, providing high-quality intermediates for the development of new food health solid beverages, skin care and beauty products, etc.

[0062] 3. Maintain activity without additives:

[0063] Through freeze-drying technology, the enzymatic hydrolysate of sea buckthorn fermentation is made into a solid powder form, which is easy to carry and maintains a high degree of biological activity.

[0064] Products in solid powder form do not require the addition of preservatives or additives (as is usually required in liquid form), thus avoiding interference of these ingredients with the active ingredients and ensuring the purity and safety of the product.

[0065] 4. Innovative technology and expanded application areas:

[0066] The present invention innovatively combines fermentation enzymolysis and freeze-drying technology, giving full play to the effects of super vitamin C, SOD, vitamin P (flavonoids), monoketones, tannins, triterpenes, rare amino acids and other ingredients in the roxburghii.

[0067] This new process not only provides new antioxidant intermediates for the food, beverage and health care products industries, but also brings new raw material options for areas such as skin care products, broadening the application range of sea buckthorn.

[0068] 5. Promote the development of raw materials with medicinal and edible properties:

[0069] The implementation of the present invention provides a new path for the creative improvement and development of the roxburghii raw material which is both a medicine and a food.

[0070] By improving the biological activity and utilization rate of the effective ingredients in the roxburghii, the present invention helps to promote the upgrading and development of the roxburghii-related industries and provide consumers with more healthy and efficient product choices.

[0071] In summary, the lychee roxburghii fermented enzyme thawed dry product and its preparation method and application of the present invention significantly improve the biological activity and utilization rate of the effective ingredients in lychee roxburghii through unique process technology and innovative ideas, provide new and efficient antioxidant intermediates for multiple fields, and have broad market prospects and application value.

[0072] In some specific embodiments, the working condition parameters of the high-pressure sterilization include: a pressure of 400-600 MPa.

[0073] In some specific embodiments, the weight ratio of the stirred mixing of the roxburghii juice and the water is 5:3.

[0074] In some specific embodiments, the stirring and heating working condition parameters include: a temperature of 30 to 35° C. and a stirring speed of 100 to 200 rpm.

[0075] In some specific embodiments, the fermented bacterial species include Lactobacillus plantarum, Lactobacillus acidophilus, sucrose, quinoa and oats;

[0076] In terms of weight percentage, the amount of Lactobacillus plantarum added is 1%;

[0077] In terms of weight percentage, the amount of Lactobacillus acidophilus added is 0.5%;

[0078] In terms of weight percentage, the added amount of sucrose is 3%;

[0079] Calculated by weight percentage, the added amount of the oats is 2%.

[0080] In some specific embodiments, the working condition parameters of the fermentation process include: a fermentation temperature of 30 to 35° C. and a fermentation time of 7 to 10 days.

[0081] In some specific embodiments, the working condition parameters of the enzymatic hydrolysis treatment include: using 1% by weight of papain and 1% by weight of bromelain as enzymes for enzymatic hydrolysis, the enzymatic hydrolysis temperature is 40-45° C., the stirring speed is 100-200 rpm, and the enzymatic hydrolysis time is 8-10 hours.

[0082] In some specific embodiments, the freeze-drying working condition parameters include: pre-freezing at a temperature of -50 to -40°C for 30 to 60 minutes; then sublimation drying at a temperature of -30 to 0°C for 1 to 2 hours; and finally desorption drying at a temperature of 0 to 30°C for 1 to 2 hours.

[0083] In a second aspect, the present invention provides a lyophilized product of lyophilized product of fermented roxburghii enzyme, wherein the lyophilized product of lyophilized product of fermented roxburghii enzyme is prepared by the preparation method of the lyophilized product of lyophilized product of fermented roxburghii enzyme according to any one of the first aspects.

[0084] The lyophilized product of lychee fermentation enzyme provided by the invention is a lychee small molecule peptide, which has the properties of milky white powder, colorless and tasteless, low-temperature water-soluble, fast-dissolving and clear small molecule peptide.

[0085] In a third aspect, the present invention provides the use of the lyophilized product of the roxburghii fermentation enzyme described in any one of the second aspects in the preparation of foods, medicines, health products, solid beverages and skin care products.

[0086] It should be noted that the raw material components involved in the lyophilized product of the roxburghii fermentation enzyme and its preparation method and application provided in the embodiments of the present invention, unless otherwise specified or described, can be directly purchased from the market or made in-house according to existing preparation methods; at the same time, the operating steps involved in the preparation method, unless otherwise specified or described, can be carried out according to existing preparation methods.

[0087] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then the conditions recommended by the manufacturer are followed.

[0088] Example

[0089] This example provides a lyophilized product of lyophilized ... product of lyophilized product of lyophilized product of lyophilized product of lyophilized product of lyophilized product of lyophilized product of lyophilized product

[0090] The fresh roxburghii fruit is squeezed and filtered to obtain roxburghii juice;

[0091] The roxburghii juice is sterilized under high pressure at a pressure of 500 MPa, and then water is added according to a weight ratio of 5:3 between the roxburghii juice and water, and the temperature is raised to 35° C. to obtain a roxburghii stock solution;

[0092] Adding fermentation bacteria material to the roxburghii stock solution for fermentation treatment to obtain roxburghii stock juice enzyme liquid; wherein the fermentation bacteria material includes plant lactobacillus, acidophilus lactobacillus, sucrose, quinoa and oats; in terms of weight percentage, the amount of plant lactobacillus added is 1%; in terms of weight percentage, the amount of acidophilus added is 0.5%; in terms of weight percentage, the amount of sucrose added is 3%; in terms of weight percentage, the amount of oats added is 2%; the working condition parameters of the fermentation treatment include: the fermentation temperature is 35° C., and the fermentation time is 8 days;

[0093] The roxburghii original juice enzyme liquid is subjected to enzymolysis treatment to obtain a roxburghii fermented enzymolysis liquid; wherein the working condition parameters of the enzymolysis treatment include: using 1% by weight of papain and 1% by weight of bromelain as enzymolysis enzymes, the enzymolysis temperature is 42° C., the stirring speed is 150 rpm, and the enzymolysis time is 9 hours;

[0094] The roxburghii fermentation enzymatic hydrolysate is freeze-dried to obtain the roxburghii fermentation enzymatic hydrolysate; wherein the freeze-drying working condition parameters include: pre-freezing at -45°C for 45 minutes; then sublimation drying at -15°C for 1.5 hours; and finally desorption drying at 25°C for 1.5 hours.

[0095] The lyophilized product of the fermented enzyme of roxburghii obtained in this example is a milky white powder, colorless and tasteless. Figure 2 As shown; its low temperature water solubility quickly dissolves and is clear to the bottom, showing a small molecule peptide of roxburghii, such as Figure 3 and Figure 4 shown.

[0096] Various embodiments of the present invention may be presented in the form of a range; it should be understood that the description in the form of a range is only for convenience and brevity, and should not be understood as a rigid limitation on the scope of the present invention; therefore, the range description should be considered to have specifically disclosed all possible sub-ranges and single numerical values ​​within the range. For example, the range description from 1 to 6 should be considered to have specifically disclosed sub-ranges, such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., as well as single numbers within the range, such as 1, 2, 3, 4, 5 and 6, which apply regardless of the range. In addition, whenever a numerical range is indicated herein, it is meant to include any cited number (fractional or integer) within the indicated range.

[0097] The foregoing is merely a specific embodiment of the present invention, which enables those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A method for preparing a lyophilized product of roxburghii fermented enzyme, characterized in that: The preparation method comprises the following steps: The fresh roxburghii fruit is squeezed and filtered to obtain roxburghii juice; The roxburghii juice is sterilized under high pressure, and then water is added to stir and heat to obtain roxburghii stock solution; Adding fermentation bacteria to the roxburghii stock solution for fermentation to obtain roxburghii stock juice enzyme solution; The roxburghii original juice enzyme solution is subjected to enzymolysis treatment to obtain a roxburghii fermented enzymolysis solution; The roxburghii fermentation enzymatic hydrolyzate is freeze-dried to obtain the roxburghii fermentation enzymatic hydrolyzate lyophilized product.

2. The method for preparing the lyophilized product of roxburghii fermentation enzyme according to claim 1, characterized in that: The working condition parameters of the high-pressure disinfection include: a pressure of 400-600MPa.

3. The method for preparing the lyophilized product of roxburghii fermentation enzyme according to claim 1, characterized in that: The weight ratio of the stirred mixing of the roxburghii juice and the water is 5:

3.

4. The method for preparing the lyophilized product of roxburghii fermentation enzyme according to claim 1, characterized in that: The stirring and heating working condition parameters include: temperature of 30-35° C., stirring speed of 100-200 rpm.

5. The method for preparing the lyophilized product of roxburghii fermentation enzyme according to claim 1, characterized in that: The fermented bacterial species include Lactobacillus plantarum, Lactobacillus acidophilus, sucrose, quinoa and oats; In terms of weight percentage, the amount of Lactobacillus plantarum added is 1%; In terms of weight percentage, the amount of Lactobacillus acidophilus added is 0.5%; In terms of weight percentage, the added amount of sucrose is 3%; Calculated by weight percentage, the added amount of the oats is 2%.

6. The method for preparing the lyophilized product of roxburghii fermentation enzyme according to claim 1, characterized in that: The working condition parameters of the fermentation process include: a fermentation temperature of 30 to 35° C. and a fermentation time of 7 to 10 days.

7. The method for preparing the lyophilized product of roxburghii fermentation enzyme according to claim 1, characterized in that: The working condition parameters of the enzymatic hydrolysis treatment include: using 1% by weight of papain and 1% by weight of bromelain as enzymatic enzymes, the enzymatic hydrolysis temperature is 40-45° C., the stirring speed is 100-200 rpm, and the enzymatic hydrolysis time is 8-10 hours.

8. The method for preparing the lyophilized product of roxburghii fermentation enzyme according to claim 1, characterized in that: The freeze-drying working condition parameters include: pre-freezing at a temperature of -50 to -40°C for 30 to 60 minutes; then sublimation drying at a temperature of -30 to 0°C for 1 to 2 hours; and finally desorption drying at a temperature of 0 to 30°C for 1 to 2 hours.

9. A lyophilized product of roxburghii fermentation enzyme, characterized in that: The lyophilized product of lyophilized product of fermented roxburghii enzyme is prepared by the preparation method of lyophilized product ... fermented roxburghii enzyme according to any one of claims 1 to 8.

10. Use of the lyophilized product of roxburghii fermentation enzyme according to claim 9 in the preparation of food, medicine, health care product, solid beverage and skin care product.

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