A kind of active enzyme compounded with bamboo fungus and tropical fruit and its preparation method

A tropical fruit and active enzyme technology, applied in the direction of bacteria used in food preparation, the function of food ingredients, and food ingredients containing yeast, can solve the problems of high water content, unfavorable storage and transportation, and perishability of bamboo fungus, and achieve Pure enzyme flavor, unique taste, and the effect of reducing production costs

Active Publication Date: 2020-02-07
海南省农垦科学院集团有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the water content of Dictyophora is very high, perishable, which is not conducive to storage and transportation. Therefore, the present invention uses Dictyophora as raw material to study the production and processing technology of Dictyophora fruit enzymes, so as to expand the application range of Dictyophora
[0004] Common tropical fruits such as pineapple, papaya, mulberry, dragon fruit, honey pomelo, jackfruit, etc., all have typical aroma and sweetness; at present, these kinds of fruits are mainly used for fresh eating or making dried fruit, canned food, and fruit juice. No related products have been found for the preparation of Dictyophora fruit enzymes by compounding with Dictyophora

Method used

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  • A kind of active enzyme compounded with bamboo fungus and tropical fruit and its preparation method
  • A kind of active enzyme compounded with bamboo fungus and tropical fruit and its preparation method
  • A kind of active enzyme compounded with bamboo fungus and tropical fruit and its preparation method

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preparation example Construction

[0036] see Figure 1 to Figure 3 A method for preparing active enzymes compounded with Dictyophora and tropical fruits in the present invention comprises: (1) preparing an initial solution of Dictyophora ferment; (2) preparing an initial solution of tropical fruit enzymes; and (3) preparing a composite active enzyme. in,

[0037] (1) The technological process of preparing the first solution of Dictyophora ferment is:

[0038] Clean the bamboo fungus raw material, blanch it, put it in a sterile room to cool, add Lactobacillus plantarum, green kumquat, white sugar and salt for ingredients, carry out anaerobic fermentation, and use membrane filtration to sterilize or plate heat exchange for high temperature and short-term sterilization , to obtain a golden transparent Dictyophora ferment initial solution. Among them, the blanching treatment is mainly to inhibit the activity of peroxidase (POD) in bamboo fungus and prevent the occurrence of enzymatic browning reaction; after coo...

Embodiment 1

[0045] A method for preparing an active enzyme compounded with bamboo fungus and honey pomelo, comprising:

[0046] (1) Prepare the initial solution of bamboo fungus enzyme:

[0047] Wash the bamboo fungus raw material, and steam blanching, the steam strength is 2.5Pa / g, and the blanching time is 2min.

[0048] Taking steam blanching time and steam intensity A and B factors as a 5*5 two-factor cross experiment, the steam blanching time level is: 1.0min, 1.5min, 2.0min, 2.5min, 3.0min, and the steam intensity level is: 1.5 Pa / g, 2.0Pa / g, 2.5Pa / g, 3.0Pa / g, 3.5Pa / g. The experiment was repeated three times. The retention rate of total sugar in Dictyophora was used as an index to control the quality of Dictyophora, and the inactivation of peroxidase (POD) with high heat resistance was used as a technical parameter index for blanching treatment. Finally, the optimal blanching process parameters were determined as follows: the steam intensity was 2.5Pa / g, and the blanching time was...

Embodiment 2

[0095] A kind of technological process of preparing the compound active enzyme of bamboo fungus and honey pomelo is:

[0096] (1) Prepare the initial solution of bamboo fungus enzyme:

[0097] The raw materials of the bamboo fungus are cleaned and steam blanched. The technical parameters of blanching are: the steam intensity is 2.5Pa / g, and the blanching time is 2min.

[0098] Then put the blanched bamboo fungus into a sterile room to cool, then mix with the bamboo fungus extract, add plantarum lactobacillus, green kumquat, white sugar and salt, calculated by mass percentage, the amount of plantaractobacillus 0.01% of the raw material of Dictyophora, the amount of green kumquat added is 1% of the raw material of Dictyophora, the amount of white sugar added is 25% of the raw material of Dictyophora, the amount of salt added is 3.5% of the raw material of Dictyophora, the amount of Dictyophora dipped The amount of the extract is 70% of the raw material of Dictyophora. The pre...

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Abstract

The invention provides a method for preparing an active enzyme compounded by Dictyophora and tropical fruit, which comprises (1) preparing an initial solution of Dictyophora enzyme; (2) preparing an initial solution of tropical fruit enzyme; and (3) preparing a composite active enzyme. The enzyme produced by this method has high activity and can be stored at room temperature; tropical fruits are used, and the fruity fragrance covers the strong mushroom fragrance of the bamboo fungus, and the taste is sweet and sour. The active enzyme compounded by bamboo fungus and tropical fruit provided by the invention has a great auxiliary effect on the digestion, absorption, metabolism and the like of human nutrients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an active enzyme compounded with bamboo fungus and tropical fruits and a preparation method thereof. Background technique [0002] Enzyme, also known as enzyme (enzyme), is an active macromolecule with catalytic effect produced in organisms. All kinds of physiological and biochemical reactions in organisms are almost carried out under the catalysis of enzymes. The metabolism, energy intake, growth and reproduction of the human body and other life phenomena must be completed with the help of enzymes. With age, environmental pollution, and accelerated pace of life, the enzymes in the human body will decrease, and the skin condition will gradually decline. Therefore, we must take in more enzymes from our diet for supplementation. Existing enzyme beverages have a long natural fermentation cycle, low activity after sterilization, and require low-temperature storage to maintai...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L2/38A23L3/3454
CPCA23L2/382A23L3/3454A23V2002/00A23V2400/169A23V2200/10A23V2200/15A23V2200/16A23V2200/14A23V2200/30A23V2200/32A23V2250/76
Inventor 牟彬彬李智全贾笑英蓝延玲
Owner 海南省农垦科学院集团有限公司
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