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Aloe enzyme preparing method and prepared aloe enzyme

A technology of aloe ferment and aloe vera, which is applied in the direction of food science, etc., can solve the problems of reducing mutual synergy and mutual promotion effect, the molecular weight of aloe polysaccharides cannot meet the requirements, and the function of active substances is reduced, so as to enhance the added value of products and chelate Good effect, the effect of improving functionality

Inactive Publication Date: 2016-09-07
张良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the aloe ferment nutrient composition that prior art prepares is unreasonable, and mouthfeel is bad, and active substance also reduces in the product, and nutrient composition and activity have reduced, and cause active substance aloe polysaccharide molecular weight not to reach requirement, have reduced the ratio of each beneficial active ingredient. Mutual synergy and mutual promotion effects, so that the chelating effect is reduced, the functionality of active substances is reduced, the absorption and utilization rate is low, and the added value of the product is low

Method used

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Effect test

preparation example Construction

[0014] The preparation method of the aloe ferment that the embodiment of the present invention provides, comprises the steps:

[0015] S1 material preparation steps:

[0016] In terms of percentage by weight, 30% to 100% of aloe is selected, and the aloe is selected from Aloe barbadensis, A. arborescens, A. chinensis, Longshan aloe (A. berebihoria), Soapy Aloe (A.Saponaria), Triangle Aloe (A.descoingsii) and Cape of Good Hope Aloe (A.ferox). Aloe arborescens, and Cape aloe can also be added. The aloe leaves are washed, drained and sliced ​​or broken to obtain the aloe raw material. Preferably, the aloe is washed and then soaked in a NaOH solution with a concentration fraction of 0.1-0.3% at 35° C. to 60° C. before being chopped. The skin of the aloe is removed after soaking, so as to speed up the subsequent fermentation.

[0017] In terms of weight percentage, 0%-30% of fruits, 0%-20% of vegetables, 0%-10% of algae and 0%-10% of edible fungi are selected. Preferably, the f...

Embodiment 1

[0033] First of all, select Aloe triangularis as the raw material for fermentation, soak Aloe triangularis in NaOH solution with a concentration fraction of 0.1% at 35°C, remove the epidermis of Aloe triangularis after soaking, then slice it, and use pectinase to enzymatically untie.

[0034] Then, select Lactobacillus plantarum, Saccharomyces cerevisiae and Aspergillus niger to inoculate in the above raw materials to obtain fermented products, divide the fermented products into multiple layers of fermented raw materials, separate the white sugar into multiple white sugar layers, and combine the multiple white sugar layers with multiple The raw material layers are alternately stacked in the fermentation container from bottom to top to form the fermentation substrate. The fermentation substrate accounts for 1 / 4 of the fermentation container. The weight ratio of the amount of sugar added to the fermentation raw material is 0.3:1. The inoculation amount of Lactobacillus plantarum ...

Embodiment 2

[0037] Firstly, prepare the fermentation raw materials according to the production formula, and the fermentation raw materials include by weight: Cape of Good Hope Aloe Vera 30%, Apple 30%, Chinese Yam 8%, Carrot 8%, Lily 2%, Seaweed 8%, Seaweed 2%, Oyster Mushroom 2% and shiitake mushrooms 8%, soak the Cape of Good Hope Aloe Vera in NaOH solution with a concentration fraction of 0.3% at 35°C, remove the epidermis of the Cape of Good Hope Aloe Vera after soaking, then break the fermentation raw materials, and use cellulase and protease to enzymatically untie.

[0038] Then, select Leuconostoc enterococci, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus bulgaricus, Zygomyces ruckeri, Bacillus subtilis and Aspergillus niger to inoculate in the above-mentioned raw materials to obtain fermented products, and the fermented products are divided into multiple A fermentation raw material layer, brown sugar and maltose are mixed and separated into multiple sugar layer...

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Abstract

The invention provides an aloe enzyme preparing method and a prepared aloe enzyme and belongs to the field of food. The preparing method comprises the steps of inoculating starting crude with zymocyte first, conducting filtration after fermentation, collecting filtrate, and conducting concentration to obtain the aloe enzyme. The starting crude comprises 30-100% of aloe, 0-30% of fruit, 0-20% of vegetable, 0-10% of alga and 0-10% of edible fungi. The zymocyte can be lactobacillus plantarum, lactobacillus fermenti, leuconostoc mesenteroides, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, saccharomyces cerevisiae, zygosaccharomyces rouxii, hansenula anomala, aspergillus niger and bacillus subtilis. The aloe enzyme prepared with the method is reasonable in nutritional ingredient and good in taste. No allogenic water is added during starting crude preparation, and fermentation time is not long, so that the concentration and activity of the nutritional ingredients in the enzyme are high.

Description

technical field [0001] The invention relates to the field of food, and in particular to a method for preparing aloe ferment and the prepared aloe ferment. Background technique [0002] Aloe vera (Aloe vera) is a perennial herb of Liliaceae. It belongs to the homologous plant of medicine and food approved by the Ministry of Health. It is called one of the best health products by the United Nations Food and Agriculture Organization. It is a miraculous plant that integrates nature, ornamental and ornamental, and is widely used in industrial fields such as medicine, beauty, health care, food, dyes, and pesticides. Aloe vera is recorded in many ancient pharmacopoeias in my country, and has the effects of clearing liver heat, laxative, dispelling stagnation and eliminating mass, and treating ringworm. Studies at home and abroad have found that aloe polysaccharides and anthraquinones contained in fresh leaves of aloe are the main active substances, which have immune regulation, lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L19/00
Inventor 张良刘媛洁
Owner 张良
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