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Method for producing winter jujube multienzyme complex probiotic through winter jujube pomace

A technology of probiotics and winter jujube, applied in the fields of application, food preparation, food science, etc., can solve problems such as lack of good solutions, increase raw material costs, and increase the burden on enterprises, so as to increase per capita income, reduce enterprise costs, and increase finances income effect

Inactive Publication Date: 2015-02-25
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 10,000 tons of winter jujube concentrated jujube juice project was put into operation, and the leftover jujube dregs produced more than 9,000 tons a year. burden, and caused environmental pollution
[0006] Currently, there is no good solution

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0018] The method for producing Dongzao multi-enzyme complex probiotics from Dongzao jujube dregs of the present invention will be described in detail below.

[0019] The method for producing winter jujube multi-enzyme compound probiotics from winter jujube dregs of the present invention comprises the following steps:

[0020] (1) Enzymatic hydrolysis of jujube dregs

[0021] Mix jujube dregs with water in a weight ratio of 1:2 to form mixed jujube pulp, then add xylanase, dextranase, Novozymes cellulase, pectinase and amylase to the mixed jujube pulp, Among them, the enzyme amount of xylanase was 100U / g, the enzyme amount of dextranase was 100U / g, the enzyme amount of Novozymes cellulase was 150U / g, and the enzyme amount of pectinase was 100U / g. The amount of enzyme is 50U / g, the amount of amylase added is 50U / g, the enzymolysis temperature is 55°C, the pH is 5.5, and the enzymolysis time is 180min;

[0022] The compound enzymatic hydrolysis rate can reach more than 75%;

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Abstract

The invention discloses a method for producing winter jujube multienzyme complex probiotic through winter jujube pomace and belongs to winter jujube multienzyme complex probiotic production. The method includes 1, winter jujube pomace enzymatic hydrolysis; 2, centrifugal, concentration and sterilization, namely utilizing a centrifuge to separate mixed jujube paste after enzymatic hydrolysis, and obtaining original water jujube juice for standby and partial pomace; performing pressure reduction and concentration on the centrifuged original water jujube juice until the soluble solid content is of 20%, adding 0.2% of yeast extract, 1.9% of ammonium sulfate, 0.1% of zinc chloride, 0.1% of magnesium sulfate and 0.6% of potassium dihydrogen phosphate, and sterilizing; 3, inoculation and ventilation fermentation; 4, spray drying. By the aid of the method, resource is saved, the jujube pomace waste is converted into treasures for reuse, pollution and enterprise cost are reduced, load is reduced for enterprises, environment is protected, the advantage of 'eating and extracting winter jujube completely' is realized actually, and high promotion and application value is provided.

Description

technical field [0001] The invention relates to the production of a winter jujube multi-enzyme compound probiotic, in particular to a method for producing the winter jujube multi-enzyme compound probiotic from the leftover winter jujube jujube dregs for producing the winter jujube concentrated juice. Background technique [0002] Multi-enzyme complex probiotics are a class of proteins with catalytic activity. Whether animals or plants, all biological activities require the participation of enzymes. The human body is no exception. Not only the digestion and absorption of the food ingested every day, the operation of various organs in the body, and the metabolism of cells cannot be separated from enzymes, but also the decomposition of any substances entering the body requires the activity of enzymes to complete. Enzymes have a great impact on the health of modern people. At present, with the continuous progress of society, people's health awareness is getting stronger and st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
CPCA23L19/00A23L33/00
Inventor 孙曙光冀利贾丽丽
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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