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Raspberry and the like mixed berry enzyme and preparation method thereof

A technology of berries and enzymes, applied in the field of food processing, can solve the problems of inability to achieve balanced intake of nutrients, insecure product safety, and overlapping nutrient components, and achieve the effects of enriching functional components, improving taste characteristics, and enhancing digestion and absorption.

Inactive Publication Date: 2016-11-09
山东尚美健康产业技术发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing enzyme production technology mostly uses traditional vegetables and fruits as raw materials, and the nutrient components overlap with the daily edible food, which cannot achieve the purpose of balanced nutrition intake, and the fermentation method is mostly an extensive mixed-integrated fermentation method, and the fermentation process is complicated. Poor controllability, product safety is not guaranteed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of mixed berry ferment such as embodiment 1 raspberry, concrete steps are as follows:

[0020] 1) Pre-treatment of raw materials: Freezing and fresh-keeping technology is adopted throughout the whole process: small berries such as red raspberries, blackberries, and black currants are frozen at minus 40 degrees for 12 hours to quickly lock various active ingredients, and the low-temperature freezing treatment maximizes the retention Nutritional components of raw materials and sensory characteristics of typical small berries;

[0021] 2) Crushing and feeding of raw materials: 35% of red raspberry, 25% of blackberry, 15% of mulberry, 10% of wolfberry, and 10% of black currant are weighed to take the frozen fruit, mechanically crush the raw material, and put it into the enzyme fermentation tank;

[0022] 3) Low-temperature dipping and pectinase treatment: when the temperature reaches 8°C, add pectinase VRL (Germany AB Enzyme Company) 0.05g / KG, and use...

Embodiment 2

[0030] The preparation method of mixed berry ferment such as embodiment 2 raspberries, concrete steps are as follows:

[0031] 1) Pre-treatment of raw materials: Freezing and fresh-keeping technology is adopted throughout the whole process: small berries such as red raspberries, blackberries, and black currants are frozen at minus 40 degrees for 12 hours to quickly lock various active ingredients, and the low-temperature freezing treatment maximizes the retention Nutritional components of raw materials and sensory characteristics of typical small berries;

[0032] 2) Crushing and feeding of raw materials: 40% of red raspberry, 25% of blackberry, 10% of mulberry, 7% of wolfberry and 11% of black currant are weighed to take the frozen fruit, mechanically crush the raw material, and put it into the enzyme fermentation tank;

[0033] 3) Low-temperature dipping and pectinase treatment: when the temperature reaches 10°C, add pectinase VRL (Germany AB Enzyme Company) 0.05g / KG, and us...

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Abstract

The invention discloses a raspberry and the like mixed berry enzyme and a preparation method thereof. The raspberry and the like mixed berry enzyme is prepared from berries including, by weight, 35-40% of red raspberry, 25-30% of blackberry, 10-15% of mulberry, 7-10% of wolfberry and 10-13% of blackcurrant, and 5-10% of small berries including strawberry, cranberry, sea buckthorn, indigo and blueberry are additionally added as raw materials. Special microbial strains are added for multi-step scientific fermentation to obtain a compound berry enzyme, and different strains are adopted for step-by-step fermentation at different stages to meet requirements of human body on enzyme in the aspects of health, nutrition and efficacy. The preparation method includes: pre-treating raw materials; smashing and canning the raw materials; soaking at low temperature, and performing pectinase treatment; fermenting with alcohol; fermenting with acetic acid; fermenting with lactic acid; performing solid-liquid separation; blending; filtering and filling to obtain qualified enzyme stock liquid. The preparation process is adjusted, the fermentation process is simple, controllable and high in safety; effective ingredients are richer, and nutritional substance deficiency caused by dietary unbalance of various people can be improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mixed berry enzyme such as raspberry and a preparation method thereof. Background technique [0002] Raspberry, also known as raspberry and small tray, is a berry shrub fruit tree plant of the genus Rubus in the Rosaceae family. It is internationally known as the "third-generation golden berry" and the "aspirin" in fruits. Raspberry fruit is an aggregated berry with pleasant color, unique flavor and rich nutrition, rich in vitamin C, vitamin B1, vitamin B2, vitamin B12 and minerals. In addition, raspberry also has four health functions: 1. Its superoxide dismutase (SOD) content ranks first among all kinds of fruits. Regular consumption can remove free radicals in the human body, improve immunity, beauty and anti-aging Aging; 2. The natural anti-cancer substance "ellagic acid" contained in blueberries exceeds that of blueberries, ranking first among all kinds of fruits,...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382
Inventor 季道远苑伟王俊恩范声亮
Owner 山东尚美健康产业技术发展有限公司
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