Aronia melanocarpa enzyme powder and preparation method thereof

Abstract

The invention relates to the technical field of health food, and discloses aronia melanocarpa enzyme powder and a preparation method thereof.The aronia melanocarpa enzyme powder is prepared from, by weight, 50-150 parts of aronia melanocarpa pulp, 0.1-0.3 part of deastringency agent and 0.1-0.3 part of zymophyte, and the zymophyte is a composition composed of cordyceps sinensis and fruit saccharomycetes in any proportion. The preparation method of the aronia melanocarpa enzyme powder is stable in process and good in product quality; the product is convenient to store and transport and good in color and taste, the bitterness of the aronia melanocarpa product is reduced, the content of anthocyanin, flavone, polyphenol, vitamins, mineral elements and other substances in the aronia melanocarpa is further maintained, and the nutritive value and the utilization value of fermentation metabolites of the aronia melanocarpa are effectively improved.

Description

Technical Field

[0001] The invention relates to the technical field of health food, in particular to berry enzyme powder and a preparation method thereof. Background Art

[0002] With the accelerated pace of life, most people are in a sub-healthy state. The concept of improving immunity and maintaining health has been deeply rooted in people's minds. As consumers' understanding of enzymes deepens, enzyme products have been accepted by more and more consumer groups and are expected to become an important choice for sub-healthy people to improve their health. When food companies, merchants or families prepare plant enzyme foods, they generally purchase plant enzyme products from the market and then process them.

[0003] Enzymes are fermentation products obtained by various plants using the fermentation of microorganisms. The basic principle of making enzymes is that fresh fruits, vegetables and other plants contain trace amounts of enzymes and microorganisms. During the closed fermentation process, violent glycolysis and enzymatic reactions will occur, causing metabolic reactions of carbohydrates, proteins, lipids and other substances in the raw materials, producing and accumulating a large number of required metabolites, greatly improving the enzyme activity in plants, and increasing the number of enzymes, ultimately forming enzymes that are beneficial to the human body. Enzymes contain various nutrients provided by plant raw materials and microorganisms, as well as various physiologically active ingredients provided by natural plants and produced by fermentation, including vitamins, amino acids, polysaccharides, polyphenols, flavonoids, organic acids, superoxide dismutase, etc., which have special nutritional and health functions for the human body.

[0004] Traditional enzyme products are in liquid form, and traditional "low-moisture" food industries such as baking, candy, solid beverages and solid seasonings are not suitable for adding liquid enzyme products in manufacturing. They need to add solid plant enzyme products, mostly in powder form, during the preparation process. At present, related enzyme products using berry as raw material have a single product form, a single nutritional component, and poor use effect. Therefore, the present invention provides a berry enzyme powder and a preparation method thereof. Summary of the invention

[0005] 1. Technical issues to be resolved

[0006] In view of the deficiencies in the prior art, the present invention provides an aronia enzyme powder and a preparation method thereof, which solves the problems raised in the above-mentioned background technology.

[0007] (II) Technical solution

[0008] To achieve the above objectives, the present invention provides the following technical solutions: an aronia enzyme powder and a preparation method thereof, which are composed of the following ingredients in parts by weight: aronia pulp: 50-150 parts, de-astringent agent: 0.1-0.3 parts, fermentation bacteria: 0.1-0.3 parts, wherein the fermentation bacteria is a composition of Cordyceps sinensis and fruit yeast in any proportion.

[0009] Preferably, the method comprises the following steps:

[0010] Step S1: drying the fresh berry fruit by air drying to obtain semi-dried berry fruit;

[0011] Step S2: putting the semi-dried berries obtained in step S1 into boiling water for blanching to obtain berries;

[0012] Step S3: soaking the immortal berries obtained in step S2 in a color-protecting liquid at room temperature, and then draining to obtain color-protected immortal berries;

[0013] Step S4: placing the color-protected berries obtained in step S3 into a crushing device for crushing to obtain berry pulp;

[0014] Step S5: placing the berry pulp obtained in step S4 in a sealed container, adding a de-astringent agent, and obtaining de-astringent berry pulp;

[0015] Step S6: adding Cordyceps sinensis and fruit yeast to the de-astringent berry pulp obtained in step S5, and fermenting at 25-30° C. for 15-45 days to obtain berry enzyme;

[0016] Step S7: freeze-dry the berry enzyme obtained in step S6, crush and package it to obtain berry enzyme powder.

[0017] Preferably, in step S1, the fresh berry fruit is dried to a moisture content of 20%-25%.

[0018] Preferably, the crushing in step S4 is crushing into a mud-like state without juice flowing.

[0019] Preferably,

[0020] Preferably,

[0021] Preferably, the freeze drying in step S7 uses a food freeze dryer.

[0022] (III) Beneficial effects

[0023] Compared with the prior art, the present invention provides an aronia berry enzyme powder and a preparation method thereof, which have the following beneficial effects:

[0024] The berry enzyme powder and the preparation method thereof have stable process and good product quality through the preparation method of the berry enzyme powder of the invention; the product is convenient to store and transport, and has good color and taste, reduces the bitter taste of the berry product, further maintains the content of anthocyanins, flavonoids, polyphenols, vitamins, mineral elements and other substances in the berry, and effectively improves the nutritional value and utilization value of the fermentation metabolites of the berry. DETAILED DESCRIPTION

[0025] The following will be combined with 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 making creative work are within the scope of protection of the present invention.

[0026] The present invention provides a technical solution: the technical solution is composed of the following components in parts by weight: 50-150 parts of berry pulp, 0.1-0.3 parts of astringent agent, and 0.1-0.3 parts of fermentation bacteria, wherein the fermentation bacteria is a composition composed of cordyceps and fruit yeast in any proportion, and comprises the following steps: step S1: drying the berry fresh fruit by air drying to obtain semi-dried berry fruit; step S2: putting the semi-dried berry fruit obtained in step S1 into boiling water for blanching to obtain berry fruit; step S3: putting the berry fruit obtained in step S2 into a color protection liquid for soaking at room temperature, and then draining to obtain color-protected berry fruit; step S4: putting the color-protected berry fruit obtained in step S3 into a crushed The berry pulp obtained in step S4 is crushed in the equipment to obtain berry pulp; step S5: the berry pulp obtained in step S4 is placed in a sealed container, and a de-astringent agent is added to obtain astringent berry pulp; step S6: Cordyceps sinensis and fruit yeast are added to the de-astringent berry pulp obtained in step S5, and the mixture is fermented at 25-30°C for 15-45 days to obtain berry enzyme; step S7: the berry enzyme obtained in step S6 is freeze-dried, crushed and packaged to obtain berry enzyme powder, the berry fresh fruit in step S1 is dried to a moisture content of 20%-25%, the crushing in step S4 is crushing into a mud-like state without juice flow, and the freeze-drying in step S7 adopts a food freeze dryer.

[0027] Working steps: Step S1: drying the fresh berry fruit by air drying to obtain semi-dried berry fruit;

[0028] Step S2: putting the semi-dried berries obtained in step S1 into boiling water for blanching to obtain berries;

[0029] Step S3: soaking the immortal berries obtained in step S2 in a color-protecting liquid at room temperature, and then draining to obtain color-protected immortal berries;

[0030] Step S4: placing the color-protected berries obtained in step S3 into a crushing device for crushing to obtain berry pulp;

[0031] Step S5: placing the berry pulp obtained in step S4 in a sealed container, adding a de-astringent agent, and obtaining de-astringent berry pulp;

[0032] Step S6: adding Cordyceps sinensis and fruit yeast to the de-astringent berry pulp obtained in step S5, and fermenting at 25-30° C. for 15-45 days to obtain berry enzyme;

[0033] Step S7: freeze-dry the berry enzyme obtained in step S6, crush and package it to obtain berry enzyme powder.

[0034] In summary, the berry enzyme powder and the preparation method thereof have stable process and good product quality through the preparation method of the berry enzyme powder of the present invention; the product is convenient to store and transport, and the product color and taste are good, and the bitterness of the berry product is reduced, and the content of anthocyanins, flavonoids, polyphenols, vitamins and mineral elements in the berry is further maintained, thereby effectively improving the nutritional value and utilization value of the fermentation metabolites of the berry.

[0035] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0036] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A kind of berry enzyme powder and preparation method thereof, characterized in that: The invention is composed of the following ingredients in parts by weight: 50-150 parts of berry pulp, 0.1-0.3 parts of astringent agent and 0.1-0.3 parts of fermentation bacteria, wherein the fermentation bacteria is a composition composed of cordyceps and fruit yeast in any proportion.

2. The berry enzyme powder and preparation method thereof according to claim 1, characterized in that: The steps include: Step S1: drying the fresh berry fruit by air drying to obtain semi-dried berry fruit; Step S2: putting the semi-dried berries obtained in step S1 into boiling water for blanching to obtain berries; Step S3: soaking the immortal berries obtained in step S2 in a color-protecting liquid at room temperature, and then draining to obtain color-protected immortal berries; Step S4: placing the color-protected berries obtained in step S3 into a crushing device for crushing to obtain berry pulp; Step S5: placing the berry pulp obtained in step S4 in a sealed container, adding a de-astringent agent, and obtaining de-astringent berry pulp; Step S6: adding Cordyceps sinensis and fruit yeast to the de-astringent berry pulp obtained in step S5, and fermenting at 25-30° C. for 15-45 days to obtain berry enzyme; Step S7: freeze-dry the berry enzyme obtained in step S6, crush and package it to obtain berry enzyme powder.

3. The berry enzyme powder and preparation method thereof according to claim 1, characterized in that: In step S1, the fresh berry fruit is dried to a moisture content of 20%-25%.

4. The berry enzyme powder and preparation method thereof according to claim 1, characterized in that: The crushing in step S4 is crushing into a mud-like state without juice flowing.

5. The berry enzyme powder and preparation method thereof according to claim 1, characterized in that: The freeze drying in step S7 is performed using a food freeze dryer.