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Method for preparing composite fruit enzyme

A production method and technology of fruit enzymes, which are applied in the directions of food preparation, function of food ingredients, bacteria used in food preparation, etc., can solve the problems of low enzyme activity, long enzyme chelation time, etc., so as to increase enzyme activity and reduce harmful effects. Bacteria, the effect of increasing secretion

Active Publication Date: 2015-04-01
青岛康大万叶生物科技有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of long enzyme chelation time and low enzyme activity in the background technology, the invention provides a method for making high-quality enzymes, especially a method for making compound fruit enzymes

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0036] 1) Wash and chop 200 grams of bananas, 200 grams of lychees, 100 grams of lemons, 300 grams of papaya and 100 grams of loquats, then add water according to the ratio of solid to liquid at 1:12, and carry out hot water reflux extraction at a temperature of 70°C ;

[0037] 2) Put the hot water reflux extraction solution at room temperature to stand still, separate the material and liquid, and obtain the supernatant layer reflux solution 1 and precipitate 1;

[0038] 3) Take the supernatant reflux liquid one and place it in a centrifugal separator with a rotating speed of 50r / min for centrifugation. The separation time is controlled at 2 minutes, and then concentrated in vacuum to 10g / ml;

[0039] 4) Inoculate active lactic acid bacteria into the concentrated solution in step 3), and after 10 minutes of ozone disinfection, the quality of the inoculated active lactic acid bacteria is 1% of the concentrated solution, place it in a sealed fermentation container, and ferment f...

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PUM

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Abstract

The invention relates to the field of healthcare nutrient product preparation, in particular to a method for preparing a composite fruit enzyme. By adopting the method provided by the invention, the nutrition values of a finished enzyme product can be brought into greatest play, can replenish nutrient elements such as amino acid, protein and vitamins of human bodies, and meanwhile has the functions of promoting fat digestion, promoting secretion of stomach digestive enzyme, resolving dampness and activating the spleen, promoting the circulation of qi and harmonizing the stomach as well as helping digestion; the chelation time is shortened, and the activity of the enzyme is improved.

Description

technical field [0001] The invention relates to the field of preparation of health nutrition products, in particular to a method for preparing compound fruit enzymes. Background technique [0002] Enzymes, also known as enzymes. Divided into six categories: oxidoreductase, transferase, hydrolase, synthetase and so on. It is a substance composed of amino acids with special biological activity. It exists in all living animals and plants. It is an essential substance for maintaining normal body functions, digesting food, repairing tissues and other life activities. [0003] It is involved in almost all life activities: thinking about problems, exercising, sleeping, breathing, anger, crying or secreting hormones are all the results of activities centered on enzymes. Enzyme catalyst-like catalysis urges the biochemical reactions of the body, urging the progress of life phenomena. If there is no enzyme, the biochemical reaction will not be carried out, and the five major nutrie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
CPCA23V2002/00A23V2400/123A23V2400/113A23V2400/169A23V2400/249A23V2200/30A23V2200/32
Inventor 朱玉珍
Owner 青岛康大万叶生物科技有限公司
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