Aronia melanocarpa compound fruit enzyme and preparation method thereof
By performing enzymatic pretreatment of compound enzyme preparations on black fruit rowan, strawberry and prickly pear, destroying the cell wall structure and controlling the pH value, the problem of difficult release of polyphenols of black fruit rowan and prolonging the fermentation cycle is solved, and a high antioxidant and rich nutritional black fruit rowan complex fruit enzyme is achieved.
Patent Information
- Application Number
- CN202510139137.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-08
- Publication Date
- 2025-05-30
AI Technical Summary
In the prior art, polyphenol-based antioxidants of Rowana are difficult to release effectively, and the plant cell wall structure is complex, which limits the contact between microorganisms and fermentable sugars and extends the fermentation cycle.
Complex enzyme preparations are used to enzymatically pretreat the black fruit rowan, strawberry and prickly pear, destroy the cell wall structure, release polyphenols, and control the pH value through acid regulators and alkali regulators to promote fermentation.
It improves the antioxidant ability and taste of the black fruit rowan compound fruit enzyme, shortens the fermentation cycle, and increases the richness of nutrients.
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Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of compound fruit enzyme preparation, and specifically relates to a black chokeberry compound fruit enzyme and a preparation method thereof. Background Art
[0002] Black chokeberry is a super fruit rich in polyphenols, anthocyanins, flavonoids and vitamins. In recent years, with the increasing demand for healthy foods, black chokeberry has received extensive attention due to its extremely high antioxidant capacity and various health care functions, and is suitable for the preparation of compound fruit enzymes.
[0003] In the prior art, black chokeberry is rich in polyphenolic antioxidant substances, but these substances are often wrapped inside the plant cell wall. Direct fermentation will lead to a reduction in the release amount of these polyphenolic substances. At the same time, components such as cellulose and hemicellulose in black chokeberry form a complex structure, which limits the contact between microorganisms and substrates such as fermentable sugars inside the cells and prolongs the fermentation cycle. Summary of the Invention
[0004] The purpose of the present invention is to provide a black chokeberry compound fruit enzyme and a preparation method thereof. The black chokeberry compound fruit enzyme prepared by the present invention not only has good antioxidant properties and taste, but also has rich nutritional value, effectively improving the edible taste and nutritional components of the black chokeberry compound fruit enzyme.
[0005] To achieve the above purpose, the present invention provides the following technical solution: A black chokeberry compound fruit enzyme is composed of the following raw materials in parts by weight: 40 - 50 parts of black chokeberry, 20 - 30 parts of strawberry, 10 - 20 parts of Rosa roxburghii Tratt, 5 - 10 parts of honey, 5 - 10 parts of citron, 5 - 10 parts of Chinese date, and 0.1 - 0.3 part of enzyme fermentation bacteria;
[0006] The black chokeberry, strawberry, Rosa roxburghii Tratt, citron and Chinese date are all pretreated.
[0007] Further, the enzyme fermentation bacteria are at least one of yeast or lactic acid bacteria.
[0008] Further, the pretreatment of the black chokeberry, strawberry and Rosa roxburghii Tratt includes the following steps: Select fresh black chokeberry, strawberry and Rosa roxburghii Tratt, soak them in light salt water with a concentration of 1% - 3% for 5 - 10 minutes, after soaking, rinse them with clean water 5 - 7 times and then drain, and cut the drained black chokeberry, strawberry and Rosa roxburghii Tratt into small pieces.
[0009] Further, add small pieces of black chokeberry, strawberries and Rosa roxburghii Tratt into a stainless-steel basin, and add water, a compound enzyme preparation and tea polyphenols. The total mass ratio of the small pieces of black chokeberry, strawberries and Rosa roxburghii Tratt to water, the compound enzyme preparation and tea polyphenols is 1:1.5:(0.001 - 0.003):(0.001 - 0.003). Place the stainless-steel basin in a constant-temperature water bath, set the temperature to 40 - 50 °C, stir at 50 - 100 r / min for 8 - 10 min, let it stand for enzymatic hydrolysis for 2 - 4 h. During the enzymatic hydrolysis process, add an acidic regulator or a basic regulator to set the pH value at 4 - 6, then heat it to 85 - 100 °C through the constant-temperature water bath for 10 - 12 min, take it out and place it in a low-temperature refrigerator, quickly cool it down to 8 - 10 °C to obtain a mixed solution.
[0010] Further, the preparation steps of the compound enzyme preparation are as follows: Select pectinase, cellulase and β-glucosidase and add them into a stirring container. The mass ratio of pectinase, cellulase and β-glucosidase is 6:3:1. Place the stirring container in a water bath, set the temperature to 25 - 35 °C, stir at 100 - 300 r / min for 5 - 8 min to complete the preparation of the compound enzyme preparation.
[0011] Further, the small pieces of black chokeberry, strawberries and Rosa roxburghii Tratt are cut into pieces of 1 - 3 cubic centimeters. The acidic regulator is at least one of citric acid or malic acid, and the basic regulator is at least one of sodium carbonate or sodium hydroxide.
[0012] Further, the pretreatment of the red dates includes the following steps: Select high-quality red dates, rinse them with clean water 3 - 5 times, remove the cores of the red dates with a core remover. After the core removal is completed, place them in a stainless-steel container and add water. The mass ratio of water to red dates is 1:(1 - 1.5). Place the stainless-steel container in a water bath, set the temperature to 60 - 80 °C, and continuously heat for 12 - 15 min to obtain softened red dates for later use.
[0013] Further, the pretreatment of the citron includes the following steps: Select high-quality citrons, wash, peel, remove the seeds and cut them into pieces to obtain citron pieces. Add the citron pieces into a juicer and continuously stir at 1000 - 2000 r / min for 2 - 5 min to obtain citron juice. Add the citron juice into a stainless-steel cup, add a citric acid solution, and stir with an electric stirrer. Stir continuously at a speed of 50 - 100 r / min for 2 - 4 min. After the stirring is completed, place the stainless-steel cup in a water bath, set the temperature to 80 - 90 °C, heat for 3 - 5 min, take it out and place it in a low-temperature refrigerator, quickly cool it down to 15 - 20 °C to obtain a citron solution.
[0014] Furthermore, the concentration of the citric acid solution is 1% - 3%, and the mass ratio of the citron juice to the citric acid solution is 1000:(0.1 - 0.3).
[0015] Furthermore, a preparation method of a black chokeberry compound fruit enzyme includes the following steps: Select an appropriate mixture, soften red dates, and add the citron liquid into a fermentation tank, then add honey and enzyme fermenting bacteria, stir evenly, seal and ferment. The fermentation temperature is 25 - 35°C, and the fermentation lasts for 15 - 20 days. After fermentation is completed, centrifugal filtration is carried out to obtain the enzyme liquid, and after pasteurization treatment, it is filled into a sterile container and stored sealed.
[0016] Compared with the prior art, the beneficial effects of the present invention are as follows:
[0017] 1. In the present invention, the black chokeberry, strawberry, and rosa roxburghii tratt are subjected to enzymatic hydrolysis pretreatment by a compound enzyme preparation. Among them, pectinase in the compound enzyme preparation can decompose pectin, and cellulase can decompose the cell wall components of cellulose and hemicellulose, destroying the cell wall structure of fruit plants. This enables the polyphenols, anthocyanins, and vitamin C wrapped inside the cell wall to be released, increasing their release amount. Moreover, the destruction of the cell wall structure eliminates the physical barrier for microorganisms to contact the fermentable sugars and other substrates inside the cells, allowing microorganisms to more easily contact the substrates and promoting the fermentation process, shortening the fermentation cycle.
[0018] 2. In the present invention, the black chokeberry is rich in anthocyanins, polyphenols, and flavonoid antioxidant substances. Anthocyanins are natural water-soluble pigments with strong antioxidant ability, which can scavenge free radicals in the body and reduce oxidative damage. At the same time, polyphenols and flavonoid substances also have good antioxidant activity. The vitamin C in strawberries and rosa roxburghii tratt can reduce the oxidized anthocyanins in the black chokeberry and restore their antioxidant activity. Moreover, ellagic acid in strawberries can tightly combine with polyphenols to form a complex, greatly improving the stability of polyphenol molecules and slowing down their oxidation rate. The citric acid of the citron and the polyphenols of the black chokeberry act together to reduce the efficiency of metal ion-catalyzed free radical generation. The cooperation of various antioxidant substances can more comprehensively scavenge free radicals in the body and enhance the antioxidant ability.
[0019] 3. In the present invention, red dates contain rich volatile flavor components such as alcohols, aldehydes, ketones, and esters, which can interact with the flavor substances in the black chokeberry, diluting the concentration of components related to the sour and astringent taste of the black chokeberry. The citron contains volatile aromatic substances such as limonene and citronellal, and the aroma components have strong volatility and odor intensity. The furanone and terpene aroma components in strawberries can add a sweet and fresh aroma to the enzyme, and rosa roxburghii tratt contains a certain amount of dietary fiber, which can bring a refreshing feeling in terms of taste. The sourness, sweetness, aroma, and texture of these fruits complement each other, forming a rich taste and layers. Specific embodiments
[0020] Next, in combination with the embodiments of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.
[0021] It should be noted that the raw materials used hereinafter are all commercially available raw materials.
[0022] Example 1
[0023] A black chokeberry composite fruit enzyme is composed of the following raw materials in parts by weight: 40 parts of black chokeberry, 20 parts of strawberry, 10 parts of Rosa roxburghii Tratt, 5 parts of honey, 5 parts of citron, 5 parts of red date, and 0.1 part of enzyme fermentation bacteria;
[0024] Black chokeberry, strawberry, Rosa roxburghii Tratt, citron, and red date are all pretreated.
[0025] The enzyme fermentation bacteria are yeast.
[0026] The pretreatment of black chokeberry, strawberry, and Rosa roxburghii Tratt includes the following steps: select fresh black chokeberry, strawberry, and Rosa roxburghii Tratt, soak them in light salt water with a concentration of 1% for 5 minutes, after soaking, rinse them with clean water 5 times and then drain, and cut the drained black chokeberry, strawberry, and Rosa roxburghii Tratt into small pieces.
[0027] Add the small pieces of black chokeberry, strawberry, and Rosa roxburghii Tratt into a stainless steel basin, add water, a compound enzyme preparation, and tea polyphenols. The total mass ratio of the small pieces of black chokeberry, strawberry, and Rosa roxburghii Tratt to water, the compound enzyme preparation, and tea polyphenols is 1:1.5:0.001:0.001. Place the stainless steel basin in a constant temperature water bath, set the temperature to 40°C, stir at 50 r / min for 8 minutes, let it stand for enzymatic hydrolysis for 2 hours. During the enzymatic hydrolysis process, by adding an acidic regulator or a basic regulator, set the pH value to 4, then heat it to 85°C through the constant temperature water bath for 10 minutes, take it out and place it in a low-temperature refrigerator, and quickly cool it to 8°C to obtain a mixed solution.
[0028] The preparation steps of the compound enzyme preparation are as follows: select pectinase, cellulase, and β-glucosidase and add them to a stirring container. The mass ratio of pectinase, cellulase, and β-glucosidase is 6:3:1. Place the stirring container in a water bath, set the temperature to 25°C, stir at 100 r / min for 5 minutes to complete the preparation of the compound enzyme preparation.
[0029] The small pieces of black chokeberry, strawberry, and Rosa roxburghii Tratt are 1 cubic centimeter, the acidic regulator is citric acid, and the basic regulator is sodium hydroxide.
[0030] The pretreatment of red dates includes the following steps: select high-quality red dates, rinse them 3 times with clean water, remove the pits of the red dates using a pitter. After the pit removal process is completed, place them in a stainless-steel container and add water. The mass ratio of water to red dates is 1:1. Place the stainless-steel container in a water bath, set the temperature to 60 °C, and continuously heat for 12 min to obtain softened red dates for later use.
[0031] The pretreatment of citrons includes the following steps: select high-quality citrons, wash, peel, remove the seeds and cut them into pieces to obtain citron pieces. Add the citron pieces to a juicer and continuously stir at a condition of 1000 r / min for 2 - 5 min to obtain citron juice. Add the citron juice to a stainless-steel cup, add a citric acid solution, and stir with an electric stirrer. Continuously stir at a rotation speed of 50 r / min for 2 min. After the stirring is completed, place the stainless-steel cup in a water bath, set the temperature to 80 °C, heat for 3 min, take it out and place it in a low-temperature refrigerator, and quickly cool it down to 15 °C to obtain citron liquid.
[0032] The concentration of the citric acid solution is 1%, and the mass ratio of citron juice to the citric acid solution is 1000:0.1.
[0033] A preparation method of a black chokeberry composite fruit enzyme includes the following steps: select an appropriate mixture, softened red dates and citron liquid and add them to a fermentation tank, then add honey and enzyme fermentation bacteria, stir evenly and seal for fermentation. The fermentation temperature is 25 °C, and ferment for 15 days. After the fermentation is completed, carry out centrifugal filtration to obtain enzyme liquid, and then carry out pasteurization treatment and fill it into a sterile container and seal it for storage.
[0034] Example 2
[0035] The preparation method of highland barley grits in this example is basically the same as that in Example 1, the difference is that: the specific ratios of the raw materials used are different. The specific ratios of the raw materials used in the preparation method of highland barley grits in this example and the preparation process of the functional additives are as follows:
[0036] A black chokeberry composite fruit enzyme is composed of the following raw materials in parts by weight: 45 parts of black chokeberry, 25 parts of strawberry, 15 parts of rosa roxburghii tratt, 7.5 parts of honey, 7.5 parts of citron, 7.5 parts of red dates and 0.2 part of enzyme fermentation bacteria;
[0037] Black chokeberry, strawberry, rosa roxburghii tratt, citron and red dates are all pretreated.
[0038] The enzyme fermentation bacteria are yeast.
[0039] The pretreatment of black chokeberry, strawberry and rosa roxburghii tratt includes the following steps: select fresh black chokeberry, strawberry and rosa roxburghii tratt, soak them in light salt water for 7.5 min, the concentration of the light salt water is 2%, after the soaking is completed, rinse them 6 times with clean water and then drain, and cut the drained black chokeberry, strawberry and rosa roxburghii tratt into small pieces.
[0040] Add small pieces of Aronia melanocarpa, strawberries and Rosa roxburghii tratt to a stainless-steel basin, and add water, a compound enzyme preparation and tea polyphenols. The total mass ratio of the small pieces of Aronia melanocarpa, strawberries and Rosa roxburghii tratt to water, the compound enzyme preparation and tea polyphenols is 1:1.5:0.002:0.002. Place the stainless-steel basin in a constant-temperature water bath, set the temperature at 45 °C, stir for 9 min under the condition of 75 r / min, let it stand for enzymatic hydrolysis for 3 h. During the enzymatic hydrolysis process, add an acidic regulator or a basic regulator to set the pH value at 5, and then heat it to 92 °C through the constant-temperature water bath for 11 min. Take it out and place it in a low-temperature refrigerator, and quickly cool it to 9 °C to obtain a mixed solution.
[0041] The preparation steps of the compound enzyme preparation are as follows: Select pectinase, cellulase and β-glucosidase and add them to a stirring container. The mass ratio of pectinase, cellulase and β-glucosidase is 6:3:1. Place the stirring container in a water bath, set the temperature at 30 °C, and stir for 6.5 min under the condition of 200 r / min to complete the preparation of the compound enzyme preparation.
[0042] The small pieces of Aronia melanocarpa, strawberries and Rosa roxburghii tratt are cut into 2-cubic-centimeter pieces. The acidic regulator is citric acid, and the basic regulator is sodium hydroxide.
[0043] The pretreatment of red dates includes the following steps: Select high-quality red dates, rinse them 4 times with clean water, remove the pits of the red dates with a pit remover. After the pit removal process, place them in a stainless-steel container and add water. The mass ratio of water to red dates is 1:1.2. Place the stainless-steel container in a water bath, set the temperature at 70 °C, and continuously heat for 12.5 min to obtain softened red dates for use.
[0044] The pretreatment of Citrus medica L. var. sarcodactylis Swingle includes the following steps: Select high-quality Citrus medica L. var. sarcodactylis Swingle, wash, peel, remove seeds and cut them into pieces to obtain pieces of Citrus medica L. var. sarcodactylis Swingle. Add the pieces of Citrus medica L. var. sarcodactylis Swingle to a juicer and continuously stir for 3.5 min under the condition of 1500 r / min to obtain Citrus medica L. var. sarcodactylis Swingle juice. Add the Citrus medica L. var. sarcodactylis Swingle juice to a stainless-steel cup, add a citric acid solution, and stir with an electric stirrer. Continuously stir for 3 min under the condition of a rotation speed of 75 r / min. After the stirring is completed, place the stainless-steel cup in a water bath, set the temperature at 85 °C, heat for 4 min, take it out and place it in a low-temperature refrigerator, and quickly cool it to 17 °C to obtain a Citrus medica L. var. sarcodactylis Swingle solution.
[0045] The concentration of the citric acid solution is 2%, and the mass ratio of Citrus medica L. var. sarcodactylis Swingle juice to the citric acid solution is 1000:0.2.
[0046] A preparation method of a black chokeberry compound fruit enzyme, comprising the following steps: Select an appropriate mixture, soften red dates and citron liquid, add them into a fermentation tank, then add honey and enzyme fermentation bacteria, stir evenly, seal and ferment at a fermentation temperature of 30 °C for 17 days. After fermentation is completed, carry out centrifugal filtration to obtain an enzyme liquid, and after pasteurization treatment, fill it into a sterile container and store it sealed.
[0047] Example 3
[0048] The preparation method of the highland barley grits in this example is basically the same as that in Example 1, the difference being that: the specific ratios of the raw materials used are different. The specific ratios of the raw materials used in the preparation method of the highland barley grits in this example and the preparation process of the functional additives are as follows:
[0049] A black chokeberry compound fruit enzyme is composed of the following raw materials in parts by weight: 50 parts of black chokeberry, 30 parts of strawberry, 20 parts of Rosa roxburghii Tratt, 10 parts of honey, 10 parts of citron, 10 parts of red date and 0.3 part of enzyme fermentation bacteria;
[0050] The black chokeberry, strawberry, Rosa roxburghii Tratt, citron and red date are all pretreated.
[0051] The enzyme fermentation bacteria are yeast.
[0052] The pretreatment of the black chokeberry, strawberry and Rosa roxburghii Tratt includes the following steps: Select fresh black chokeberry, strawberry and Rosa roxburghii Tratt, soak them in light salt water with a concentration of 3% for 10 min, after soaking, rinse them with clean water 7 times and drain, and cut the drained black chokeberry, strawberry and Rosa roxburghii Tratt into small pieces.
[0053] Add the small pieces of black chokeberry, strawberry and Rosa roxburghii Tratt into a stainless steel basin, add water, a complex enzyme preparation and tea polyphenols, where the total mass ratio of the small pieces of black chokeberry, strawberry and Rosa roxburghii Tratt to water, the complex enzyme preparation and tea polyphenols is 1:1.5:0.003:0.003. Place the stainless steel basin in a constant temperature water bath, set the temperature to 50 °C, stir at 100 r / min for 10 min, let it stand for enzymatic hydrolysis for 4 h. During the enzymatic hydrolysis process, by adding an acidic regulator or a basic regulator, set the pH value to 6, then heat it to 100 °C through the constant temperature water bath for 12 min, take it out and place it in a low-temperature refrigerator, and quickly cool it to 10 °C to obtain a mixture.
[0054] The preparation steps of the complex enzyme preparation are: Select pectinase, cellulase and β-glucosidase and add them into a stirring container, where the mass ratio of pectinase, cellulase and β-glucosidase is 6:3:1. Place the stirring container in a water bath, set the temperature to 35 °C, stir at 300 r / min for 8 min to complete the preparation of the complex enzyme preparation.
[0055] Aronia melanocarpa, strawberries and Rosa roxburghii tratt are cut into small pieces of 3 cubic centimeters. The acid regulator is citric acid and the alkaline regulator is sodium hydroxide.
[0056] The pretreatment of red dates includes the following steps: Select high-quality red dates, rinse them 5 times with clean water, remove the pits of the red dates with a pit remover. After the pit removal is completed, place them in a stainless-steel container and add water. The mass ratio of water to red dates is 1:1.5. Place the stainless-steel container in a water bath, set the temperature at 80 °C, and continuously heat for 15 min to obtain softened red dates for later use.
[0057] The pretreatment of Citrus medica L. var. sarcodactylis Swingle includes the following steps: Select high-quality Citrus medica L. var. sarcodactylis Swingle, wash, peel, remove the seeds and cut it into pieces to obtain pieces of Citrus medica L. var. sarcodactylis Swingle. Add the pieces of Citrus medica L. var. sarcodactylis Swingle to a juicer and continuously stir at 2000 r / min for 5 min to obtain Citrus medica L. var. sarcodactylis Swingle juice. Add the Citrus medica L. var. sarcodactylis Swingle juice to a stainless-steel cup, add a citric acid solution, and stir with an electric stirrer. Continuously stir at a speed of 100 r / min for 4 min. After stirring is completed, place the stainless-steel cup in a water bath, set the temperature at 90 °C, heat for 5 min, take it out and place it in a low-temperature refrigerator, and quickly cool it to 20 °C to obtain a Citrus medica L. var. sarcodactylis Swingle liquid.
[0058] The concentration of the citric acid solution is 3%, and the mass ratio of Citrus medica L. var. sarcodactylis Swingle juice to the citric acid solution is 1000:0.3.
[0059] A preparation method of an aronia melanocarpa compound fruit enzyme includes the following steps: Select an appropriate mixture, softened red dates and Citrus medica L. var. sarcodactylis Swingle liquid and add them to a fermentation tank, then add honey and enzyme fermentation bacteria, stir evenly and seal for fermentation. The fermentation temperature is 35 °C, and ferment for 20 days. After fermentation is completed, carry out centrifugal filtration to obtain an enzyme liquid, and then carry out pasteurization treatment and fill it into a sterile container and seal it for storage.
[0060] Comparative Example 1. The difference between this comparative example and Experimental Example 1 is that: in this comparative example, Aronia melanocarpa, strawberries and Rosa roxburghii tratt are not pretreated.
[0061] Comparative Example 2. The difference between this comparative example and Experimental Example 1 is that: in this comparative example, red dates are not added.
[0062] Comparative Example 3. The difference between this comparative example and Experimental Example 1 is that: in this comparative example, Citrus medica L. var. sarcodactylis Swingle is not added.
[0063] Comparative Example 4. The difference between this comparative example and Experimental Example 1 is that: in this comparative example, neither Citrus medica L. var. sarcodactylis Swingle nor red dates are pretreated.
[0064] Performance test: Conduct antioxidant, taste and nutritional component tests on the aronia melanocarpa compound fruit enzymes provided by Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 4:
[0065] Taste test: Select 8 portions of black chokeberry compound fruit enzyme, which are consumed by 5 gourmet chefs and 5 senior chefs, and evaluated according to taste. The evaluation results are from 1 to 10 points, and the average value is taken, where 10 points is the best and 1 point is the worst;
[0066] Nutritional component test: Select 4 portions of black chokeberry compound fruit enzyme, use high performance liquid chromatography to determine the vitamin C content, and use high performance liquid chromatography to determine the specific component contents of anthocyanins and proanthocyanidins, and take the average value;
[0067] Antioxidant test: Select 4 portions of black chokeberry compound fruit enzyme, use the iron reduction method, calculate the antioxidant capacity according to the change in absorbance, and take the average value.
[0068] Record according to the comprehensive evaluation results and record them in the following table:
[0069]
[0070] From the comparison and analysis of the relevant data in the table, it can be seen that the black chokeberry compound fruit enzyme of the present invention not only has good antioxidant properties and taste, but also has rich nutritional properties. This shows that the black chokeberry compound fruit enzyme and its preparation method provided by the present invention have a broader market prospect and are more suitable for promotion.
[0071] In the description of this specification, the descriptions referring to terms such as "one embodiment", "example", "specific example", etc. mean that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.
[0072] The preferred embodiments of the present invention disclosed above are only used to help explain the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific embodiments described. Obviously, many modifications and variations can be made according to the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and utilize the present invention well. The present invention is only limited by the claims and their full scope and equivalents.
Claims
1. A composite fruit enzyme of Aralia ruthenica, characterized in that: The invention is composed of the following raw materials in parts by weight: 40 to 50 parts of black fruit mountain ash, 20 to 30 parts of strawberry, 10 to 20 parts of roxburghii, 5 to 10 parts of honey, 5 to 10 parts of citron, 5 to 10 parts of red dates and 0.1 to 0.3 parts of enzyme fermentation bacteria; The black fruit mountain ash, strawberry, roxburghii, citron and red dates are all pretreated.
2. The compound fruit enzyme of Aralia ruthenica according to claim 1, characterized in that: The enzyme fermentation bacteria is at least one of yeast or lactic acid bacteria.
3. The compound fruit enzyme of Aralia ruthenica according to claim 2, characterized in that: The pretreatment of black fruit mountain ash, strawberry and sea roxburghii comprises the following steps: selecting fresh black fruit mountain ash, strawberry and sea roxburghii, soaking them in light salt water for 5 to 10 minutes, the concentration of the light salt water being 1% to 3%, rinsing them with clean water for 5 to 7 times and then draining them, and cutting the drained black fruit mountain ash, strawberry and sea roxburghii into small pieces.
4. The compound fruit enzyme of Aralia ruthenica according to claim 1, characterized in that: Add small pieces of black fruit aronia, strawberry and sea roxburghii into a stainless steel basin, add water, compound enzyme preparation and tea polyphenols, wherein the total mass of the small pieces of black fruit aronia, strawberry and sea roxburghii to water, compound enzyme preparation and tea polyphenols is in a ratio of 1:1.5:(0.001-0.003):(0.001-0.003), place the stainless steel basin in a constant temperature water bath, set the temperature to 40-50°C, stir at 50-100 r / min for 8-10 min, let it stand for enzymolysis for 2-4 h, during the enzymolysis process, set the pH value to 4-6 by adding an acidic regulator or an alkaline regulator, then heat it to 85-100°C in a constant temperature water bath for 10-12 min, take it out and place it in a low temperature refrigerator, quickly cool it to 8°C-10°C to obtain a mixed solution.
5. The compound fruit enzyme of Aralia ruthenica according to claim 4, characterized in that: The preparation steps of the composite enzyme preparation are as follows: pectinase, cellulase and β-glucosidase are selected and added into a stirring container, wherein the mass ratio of pectinase, cellulase and β-glucosidase is 6:3:1, the stirring container is placed in a water bath, the temperature is set to 25-35°C, and the mixture is stirred at 100-300 r / min for 5-8 minutes to complete the preparation of the composite enzyme preparation.
6. The compound fruit enzyme of Aralia ruthenica according to claim 2, characterized in that: The black fruit mountain ash, strawberry and sea roxburghii are cut into small pieces of 1 to 3 cubic centimeters, the acid regulator is at least one of citric acid or malic acid, and the alkaline regulator is at least one of sodium carbonate or sodium hydroxide.
7. The compound fruit enzyme of Aralia ruthenica according to claim 6, characterized in that: The pretreatment of red dates comprises the following steps: selecting high-quality red dates, washing them with clean water for 3 to 5 times, removing the cores of the red dates with a core remover, placing the red dates in a stainless steel container and adding water after the core removal, wherein the mass ratio of water to red dates is 1:(1 to 1.5), placing the stainless steel container in a water bath, setting the temperature at 60 to 80° C., and continuously heating for 12 to 15 minutes to obtain softened red dates for standby use.
8. The compound fruit enzyme of Aralia ruthenica according to claim 7, characterized in that: The citron pretreatment comprises the following steps: selecting high-quality citrons, washing, peeling, deseeding and cutting to obtain citron blocks, adding the citron blocks to a juicer, stirring continuously for 2 to 5 minutes at 1000 to 2000 r / min to obtain citron juice, adding the citron juice to a stainless steel cup, adding a citric acid solution, stirring with an electric stirrer, stirring continuously for 2 to 4 minutes at a speed of 50 to 100 r / min, after the stirring is completed, placing the stainless steel cup in a water bath, setting the temperature to 80 to 90° C., heating for 3 to 5 minutes, taking it out and placing it in a low-temperature refrigerator, and quickly cooling it to 15 to 20° C. to obtain citron liquid.
9. The Sorbus ruthenica composite fruit enzyme according to claim 8, characterized in that: The concentration of the citric acid solution is 1% to 3%, and the mass ratio of the citron juice to the citric acid solution is 1000:(0.1 to 0.3).
10. A method for preparing a composite fruit enzyme from Sorbus ruthenica, characterized in that: The method uses the black fruit arbutus composite fruit enzyme as described in any one of claims 1 to 9, comprising the following steps: selecting an appropriate mixed liquid, softened red dates and citron liquid and adding them into a fermentation tank, then adding honey and enzyme fermentation bacteria, stirring evenly and sealing for fermentation, the fermentation temperature is 25 to 35°C, the fermentation time is 15 to 20 days, and after the fermentation is completed, centrifugal filtration is performed to obtain the enzyme liquid, and the liquid is filled into a sterile container after pasteurization treatment and sealed for storage.