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Preparation method of blueberry enzyme powder

A production method and technology of raspberry enzyme are applied in the directions of bacteria, food science, and application used in food preparation to achieve the effects of rich substance content, uniform color and good health effect.

Inactive Publication Date: 2016-01-27
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the blueberry enzyme products on the market are naturally fermented liquid products. There is no way to make blueberry enzyme powder. If the enzyme is made into a powder, the surface area of ​​the powder is increased, which is convenient for the active ingredients in the dissolution in the human body. absorb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] First of all, choose fresh blueberries that are fully mature, and remove diseases, insects, and damaged fruits. Beat the cleaned blueberries into a homogenate with a beater, and enzymolyze the beaten blueberries with pectinase. The main process parameters for enzymolysis are: PH 5, temperature 45°C, enzymolysis time 100min, pectinase added The amount of enzyme is 0.5% by weight. After enzymolysis, the blueberry juice yield reaches 89%, and the soluble solid content reaches 13%. Vacuum freezing and concentrating the obtained enzymolysis solution to a soluble solid content of 20%, and then adding nutrients in proportion to weight as follows: yeast extract 0.15%, magnesium sulfate 0.1%, ammonium sulfate 1.6%, potassium dihydrogen phosphate 0.5%, chlorine Zinc chloride 0.1%, the fermentation substrate was sterilized at 110°C for 20min. Inoculate wine yeast powder preparation with a weight ratio of 0.1%, and ferment for 6 hours at 28°C with sufficient dissolved oxygen. The...

Embodiment 2

[0019] First of all, choose fresh blueberries that are fully mature, and remove diseases, insects, and damaged fruits. Beat the cleaned blueberries into a homogenate with a beater, and enzymolyze the beaten blueberries with pectinase. The main process parameters for enzymolysis are: PH 5.5, temperature 50°C, enzymolysis time 110min, pectinase added The amount of enzyme is 0.5% by weight. After enzymolysis, the blueberry juice yield reaches 90%, and the soluble solid content reaches 14%. Vacuum freezing and concentrating the obtained enzymolysis solution to a soluble solid content of 20%, and then adding nutrients in proportion by weight: yeast extract 0.17%, magnesium sulfate 0.15%, ammonium sulfate 1.8%, potassium dihydrogen phosphate 0.55%, chloride Zinc 0.12%, the fermentation substrate was sterilized at 110°C for 20min. Inoculate the wine yeast powder preparation with a weight ratio of 0.1%, and ferment for 8 hours at 28°C to fully ensure dissolved oxygen. Then inoculate...

Embodiment 3

[0021] First of all, choose fresh blueberries that are fully mature, and remove diseases, insects, and damaged fruits. Beat the cleaned blueberries into a homogenate with a beater, and enzymolyze the beaten blueberries with pectinase. The main process parameters for enzymolysis are: pH 6, temperature 55°C, enzymolysis time 120min, pectinase addition The amount of enzyme is 0.5% by weight. After enzymolysis, the blueberry juice yield reaches 90.5%, and the soluble solid content reaches 13.5%. Vacuum freezing and concentrating the obtained enzymolysis solution to a soluble solid content of 20%, and then adding nutrients in proportion to weight: yeast extract 0.2%, magnesium sulfate 0.2%, ammonium sulfate 1.9%, potassium dihydrogen phosphate 0.6%, chloride Zinc 0.15%, the fermentation substrate was sterilized at 110°C for 20min. Inoculate the wine yeast powder preparation with a weight ratio of 0.1%, and ferment for 10 hours at 28°C with sufficient dissolved oxygen. Then inocul...

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PUM

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Abstract

The invention discloses a preparation method of blueberry enzyme powder. The method includes the steps of pulping blueberry fresh fruit as the main raw material through a pulping machine by means of various modern food processing new technologies, and preparing blueberry enzyme powder which is uniform in color and luster and acceptable in sweetness and has various health care functions of resisting aging, purifying blood, resisting bacteria and eliminating inflammation, enhancing human body immunity, resisting cancer and removing toxin and the like through pectinase enzymolysis, concentration, saccharomycetes and lactobacillus casei compound fermentation, vacuum freezing and drying and other procedures. The blueberry enzyme powder has strong blueberry fruity fragrance and fermentation aroma as well, is safe in operation process, simple in technology, low in cost and free of pollution and has good application prospects.

Description

technical field [0001] The invention relates to a preparation method of blueberry enzyme powder. Background technique [0002] Blueberry fruit is rich in nutrients, which can prevent the aging of brain nerves, protect eyesight, strengthen the heart, fight cancer, soften blood vessels, and enhance human immunity. It is one of the five healthy fruits recommended by the World Food and Agriculture Organization, known as the "Queen of Fruits" and "King of Berries". [0003] Enzyme is a kind of plant functional food popular in Japan and Taiwan of my country. Enzyme is also called enzyme (enzyme), which is an active macromolecule with catalytic effect produced in organisms. Blueberry enzyme is a functional microbial fermentation product that is produced by fermenting blueberries with a variety of beneficial bacteria and is rich in nutrients such as vitamins, minerals, enzymes and secondary metabolites. It has many health functions such as anti-aging, purifying blood, antibacteria...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10
CPCA23V2400/125
Inventor 李斌孟宪军杨培青智洪涛张琦李亚东吴林王维生殷秀岩
Owner SHENYANG AGRI UNIV
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