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Chinese wolfberry enzyme and preparation method thereof

A technology of wolfberry enzyme and yeast, which is applied in food preparation, pharmaceutical formulations, cosmetic preparations, etc., can solve problems such as no research reports on wolfberry enzyme, and achieve the goal of enhancing human cell vitality, reducing intestinal load, and improving microcirculation Effect

Inactive Publication Date: 2016-01-13
青海花赐生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the research and production of wolfberry enzymes are still blank, and there are no research reports on wolfberry enzymes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Select high-quality wolfberry, wash, and drain; crush and beat wolfberry, separate seeds and skin residues, and obtain fruit juice; one-time enzymatic hydrolysis: use polygalacturonase and pectin lyase to carry out one-time enzymatic hydrolysis, heating temperature 50 ° C, polymerizing The addition amount of galacturonidase and pectin lyase is 15g / T, and the enzymatic hydrolysis time is 2h; the second enzymolysis is carried out with protease, amylase and cellulase, the heating temperature is 40°C, and the protease, amylase and cellulase The addition amount of 15g / T, enzymolysis time 2h; separate the wolfberry fruit juice after the enzymolysis, add alcoholic yeast to ferment, the temperature is 30 ℃, pH is 6, the inoculation amount of alcoholic yeast is 2%, ferment After 2 days, separate the supernatant; add acetic acid bacteria to the supernatant for static fermentation, the temperature is 30°C, the inoculum size of acetic acid bacteria is 2%, and ferment for 10 hours to...

Embodiment 2

[0033] Select high-quality wolfberry, wash, and drain; crush and beat wolfberry, separate seeds and skin residues, and obtain juice; use pectin lyase and pectin esterase to perform an enzymatic hydrolysis at a heating temperature of 60°C, pectin lyase and pectin The amount of esterase added is 10g / T, and the enzymolysis time is 2h; the second enzymolysis is carried out with protease, amylase and cellulase; the heating temperature is 40°C, the amount of protease, amylase and cellulase added is 15g / T, and The hydrolysis time was 2 hours; the wolfberry fruit juice after the enzymolysis was separated to extract the juice, and fermented by adding aroma yeast, the fermentation temperature was 30°C, the pH was 4, the inoculation amount of aroma yeast was 5%, and fermentation was carried out for 2 days; supernatant; add acetic acid bacteria to the supernatant and let it stand for fermentation, the temperature is 30°C, the inoculation amount of acetic acid bacteria is 5%, and ferment fo...

Embodiment 3

[0035]Select high-quality wolfberry, wash and drain; crush and beat wolfberry, separate seeds and skin dregs, and obtain fruit juice; use pectin esterase to perform an enzymatic hydrolysis at a heating temperature of 58°C, the amount of pectin esterase added is 12g / T, and the enzyme The hydrolysis time was 2 hours; the second enzymolysis was carried out with protease, amylase and cellulase, the heating temperature was 48°C, the amount of protease, amylase and cellulase added was 15g / T, and the enzymolysis time was 2h; after the enzymolysis Lycium barbarum fruit juice is separated to get the juice, add the aroma yeast to ferment, the temperature is 32°C, the pH is 6, the inoculum amount of the aroma yeast is 3%, ferment for 2 days, and separate the supernatant; add to the supernatant The acetic acid bacteria was fermented statically, the temperature was 32°C, the inoculum size of the acetic acid bacteria was 3%, and the fermentation was carried out for 12 hours to obtain a ferme...

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PUM

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Abstract

The invention relates to a Chinese wolfberry enzyme and a preparation method thereof. For the first time, traditional medicinal and edible Chinese wolfberries are used as raw materials for preparing the enzyme, according to preparation conditions, natural generation conditions of the enzyme are stimulated, the principle is scientific, equipment is simple, and the Chinese wolfberry enzyme is suitable for mass production. Enzyme products obtained through fermentation not only have rich proteases, lipases, amylases, cellulases, superoxide dismutase, metabolism products and a large number of probiotic cells, but also have the efficacies of nourishing bodies and health care of Chinese wolfberries; the enzyme products not only fill in the blank of the prior art but also have high nutrient value and good health care efficacies; after being eaten for a long term, the enzyme products can have the medical value and the health-care effects of expelling toxins, nourishing faces, softening blood vessels, improving microcirculation, improving the antioxidant ability of organisms, delaying ageing, alleviating asthenopia and the like.

Description

technical field [0001] The invention relates to the field of biological fermentation, in particular to a wolfberry enzyme and a preparation method thereof. Background technique [0002] Lycium chinense Mill. was first recorded in the "Shen Nong's Materia Medica" more than 2,000 years ago, and was listed as a top grade. Li Shizhen of the Ming Dynasty recorded in "Compendium of Materia Medica" that Lycium chinense has "long-term use, strong tendons... tonifying essence and energy" Insufficient, improving eyesight and calming the nerves, making people live longer" and other effects, there are wolfberry fruit, Tianjingcao, and Digupi in clinical application. These three are the fruit, leaves and root bark of wolfberry respectively. There are about 80 species of Lycium barbarum, belonging to the Solanaceae (Solanaceae), mainly distributed in South and North America, with Arizona and Argentina forming two distribution centers in the United States, but South America is the most, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A61K8/97A61K8/66A61Q19/08
CPCA61K8/97A23V2002/00A61K8/66A61K36/00A61K2800/85A61Q19/08A23V2200/30A23V2200/318A23V2200/326A23V2200/302
Inventor 张荣崔贵平山永凯
Owner 青海花赐生物科技有限公司
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