Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of fruit and vegetable enzyme liquid and fruit and vegetable enzyme powder with high SOD activity

A technology of fruit and vegetable enzyme powder and fruit and vegetable enzymes, which is applied in the field of food processing to achieve the effects of moderate sour taste, improved utilization rate, and short production cycle

Active Publication Date: 2018-03-06
HUAZHONG AGRI UNIV
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the fermentation process of winter melon, it is easy to accumulate unpleasant odors such as butyric acid, caproic acid, and octanoic acid.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of fruit and vegetable enzyme liquid and fruit and vegetable enzyme powder with high SOD activity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of fruit and vegetable enzyme powder with high SOD activity, comprising the following steps:

[0025] 1) Take 250g of wax gourd pulp and 150g of apple pulp, freeze at -20°C for 2 hours, take out and return to room temperature, press the pulp, and filter.

[0026] 2) Divide the filtrate into two parts on average, add Saccharomyces cerevisiae and Hansenula anomaly to one of the filtrates, so that the viable count of Saccharomyces cerevisiae in the filtrate is 9.5×10 5 CFU / mL, the viable count of Hansenula abnormalis is 9.5×10 5 CFU / mL, ferment for 4 days at a temperature of 25°C to obtain a yeast fermentation broth.

[0027] 3) Add Streptococcus thermophilus and Lactobacillus plantarum to another part of the filtrate, so that the viable count of Streptococcus thermophilus in the filtrate is 6.4×10 5 CFU / mL, the viable count of Lactobacillus plantarum is 3.2×10 5 CFU / mL, fermented at 35°C for 5 days to obtain a lactic acid bacteria fermentation brot...

Embodiment 2

[0033] A preparation method of fruit and vegetable enzyme powder with high SOD activity, comprising the following steps:

[0034] 1) Take 200g of wax gourd pulp and 200g of apple pulp, freeze at -25°C for 1 hour, take out and return to room temperature, press the pulp, and filter.

[0035] 2) Divide the filtrate into two parts on average, add Saccharomyces cerevisiae and Hansenula anomaly to one of the filtrates, so that the viable count of Saccharomyces cerevisiae in the filtrate is 4.5×10 5 CFU / mL, the viable count of Hansenula abnormalis is 12×10 5 CFU / mL, ferment for 5 days at a temperature of 25°C to obtain a yeast fermentation broth.

[0036] 3) Add Streptococcus thermophilus and Lactobacillus plantarum to another part of the filtrate, so that the viable count of Streptococcus thermophilus in the filtrate is 5×10 5 CFU / mL, the viable count of Lactobacillus plantarum is 4×10 5 CFU / mL, ferment for 4 days at a temperature of 37°C to obtain a lactic acid bacteria fermenta...

Embodiment 3

[0041] A preparation method of fruit and vegetable enzyme powder with high SOD activity, comprising the following steps:

[0042] 1) Take 300 parts of wax gourd pulp and 100 parts of apple pulp, freeze them at -18°C for 3 hours, take them out to return to room temperature, squeeze the pulp, and filter.

[0043] 2) Divide the filtrate into two parts on average, add Saccharomyces cerevisiae and Hansenula anomaly to one of the filtrates, so that the viable count of Saccharomyces cerevisiae in the filtrate is 6.5×10 5 CFU / mL, the viable count of Hansenula abnormalis is 8×10 5 CFU / mL, ferment for 3 days at a temperature of 30°C to obtain yeast fermentation broth.

[0044] 3) Add Streptococcus thermophilus and Lactobacillus plantarum to another part of the filtrate, so that the viable count of Streptococcus thermophilus in the filtrate is 9×10 5 CFU / mL, the viable count of Lactobacillus plantarum is 1×10 5 CFU / mL, fermented at 35°C for 5 days to obtain a lactic acid bacteria ferm...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing fruit and vegetable enzyme liquid and fruit and vegetable enzyme powder with high SOD activity. Background technique [0002] Fruit and vegetable enzymes are a type of product rich in probiotics and antioxidant active substances produced by fermenting fruits and vegetables with microorganisms. It is one of the potential ways for people to obtain probiotics. It can improve the intestinal flora and maintain the health of the body and other important activities. The current enzymes are mainly brown rice enzymes or fruit enzymes fermented by a single strain. There are few types of products, lack of flavor, and the content of lactic acid bacteria and SOD is relatively low. [0003] Winter melon is a common vegetable variety in my country. It is rich in amino acids and dietary fiber. It has the functions of losing weight, reducing fat, whitening, and p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/10A23L29/00A23L19/00
CPCA23V2002/00A23V2200/30
Inventor 徐晓云李慧潘思轶王可兴
Owner HUAZHONG AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com