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Preparation method of shaddock leaven and shaddock peel leaven

A pomelo peel enzyme and pomelo technology, applied in food science and other fields, can solve the problems of rare development and achieve the effects of reducing the growth of bacteria, wide sources, and accelerating fermentation speed

Inactive Publication Date: 2016-09-07
FUJIAN GUOLIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are compound fruit enzymes on the market, the development of grapefruit enzymes and grapefruit peel enzyme-related products is rare.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of pomelo enzyme, the steps are as follows:

[0033] (1) Expanded seed cultivation: The activated yeast strains and lactic acid bacteria strains were respectively subjected to seed enlarged cultivation. Pick a ring of seeds from the slant culture medium of yeast strains and the slant culture medium of lactic acid bacteria strains, and transplant them into corresponding liquid culture medium respectively. The yeast culture medium was cultured at 30°C and 180rpm for 48h, and the lactic acid bacteria culture medium was cultured at 37°C and 180rpm for 48h; 7 CFU / mL.

[0034] (2) Red heart grapefruit pretreatment: select fresh red heart grapefruit without rot, mildew, pests and diseases, and no peculiar smell; after washing the grapefruit peel, drain the residual water on the surface, and remove the peel and sponge layer from the drained grapefruit and seeds to obtain pomelo pulp, which is subjected to ultraviolet sterilization at a low temperature of ...

Embodiment 2

[0046] The difference between the present embodiment and the first embodiment lies in that the material is weighed in step (3). Step (3) weighing materials in the present embodiment: Weigh the following materials by weight: 75-80 parts of pomelo pulp, 20 parts of white sugar, and 20 parts of honey.

Embodiment 3

[0048] The difference between the present embodiment and the second embodiment lies in step (4) fermentation. In the present embodiment, after mixing the pomelo pulp, white sugar and honey in the step (3) in corresponding proportions, the mixed fermentation stock solution is obtained for subsequent use; the step of inoculating the mixed fermentation stock solution with 10% volume ratio of the mixed fermentation stock solution in the mixed fermentation stock solution (1 ) the obtained yeast, at a temperature of 30±2°C and a pH value of 3.4-3.8, a fermentation is carried out, the fermentation period is 3-7d, and the acidity value is basically stable after fermentation to obtain a primary fermentation slurry; after the primary fermentation , inoculate the lactic acid bacteria obtained in the step (1) of the 10% volume ratio of the primary fermentation slurry in the primary fermentation slurry, and carry out secondary fermentation at a temperature of 35 ± 2°C and a pH value of 2.9-...

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PUM

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Abstract

The invention discloses a preparation method of shaddock leaven. The preparation method comprises the following steps: performing inoculum enlargement culture, pretreating a shaddock raw material, fermenting, performing after-ripening, filtering and the like, specifically, performing the inoculum enlargement culture to obtain a fermented culture, pretreating, weighing raw materials according to corresponding parts by weight, subculturing the fermented culture according to corresponding parts by volume, performing secondary subculture and secondary fermentation, and performing after-ripening and fermenting to obtain fruit leaven fermented liquid, and secondarily filtering the fruit leaven fermented liquid to obtain natural shaddock fermented stock solution. The preparation method of the shaddock leaven is simple and easy to popularize and has a great development prospect; the natural shaddock raw material is high in yield, wide in source and adequate in supply, so that the preparation cost of the shaddock leaven is greatly reduced; the whole fermenting process is strictly controlled, so that the loss of nutrients of the fruit leaven is effectively reduced and the activity of the leaven is retained to a greater extent.

Description

technical field [0001] The present invention relates to the production method of fruit enzyme, especially the preparation method of grapefruit enzyme and grapefruit peel enzyme. Background technique [0002] Enzymes, also known as "enzymes", are biologically active macromolecules with biocatalytic functions. Various physiological and biochemical reactions in organisms are almost inseparable from the catalysis of enzymes. Enzymes can not only promote metabolism, make people energetic, but also promote blood circulation, purify blood, eliminate toxins, enhance the digestion and absorption function of the human gastrointestinal tract, and enhance physical fitness. At the same time, it also has the effect of beautifying and nourishing the skin. In a word, the nutrients contained in the enzyme have good health effects on the human body. Enzymes are divided into two categories, in vitro enzymes and in vivo enzymes. Enzymes in the human body are limited. As we grow older, enzyme...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L19/00
Inventor 朱汉良
Owner FUJIAN GUOLIANG FOOD CO LTD
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