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Bitter gourd enzymes and preparation method thereof

A technology of bitter gourd and enzymes, applied in the direction of bacteria, bifidobacteria, food science, etc. used in food preparation, can solve problems such as food restrictions, achieve the effects of enhancing resistance, promoting human metabolism, and good taste

Inactive Publication Date: 2017-05-10
天津心安食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But bitter gourd tastes sweet and bitter, some people don't like this taste, so eating is limited, as long as the bitterness is eliminated, more people will get used to drinking it

Method used

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Examples

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Effect test

preparation example Construction

[0021] The invention provides a preparation method of bitter melon enzyme, comprising: inoculating a first portion of probiotics into the first portion of raw material bitter melon, wherein the inoculation ratio of the first portion of probiotics in the raw material bitter melon is 5% (volume mass ratio), then sealed and fermented at a temperature of 25-30° C. for 15-30 days under dark conditions to obtain bitter gourd enzyme liquid. After the bitter gourd enzyme is fermented by probiotics, it produces a variety of enzymes, and its bitterness disappears, while the original nutrients in the bitter gourd are retained. The balsam pear enzyme prepared by the method of the invention has the functions of clearing summer heat and quenching thirst, lowering blood pressure, lowering blood fat, beautifying skin, promoting metabolism, lowering blood sugar and the like. Good taste, easy to be accepted by the majority of patients.

[0022] In a preferred embodiment, in the preparation met...

Embodiment 1

[0033] Wash well-preserved bitter gourds, lemons, oranges, and pineapples, drain the water, peel them, and mix them according to the ratio of 7:0.5:1:1. Add probiotics in proportion, and seal and ferment in the dark at 25°C for 30 days, and the resulting fermentation liquid is sterilized to become bitter gourd enzyme liquid.

[0034] After spray drying (parameters: feed liquid temperature 60-70°C, inlet air temperature 120-140°C, outlet temperature 70-80°C, feed flow rate 20-30mL / min), it becomes bitter melon enzyme powder.

[0035] At the same time, wash and drain the bitter gourd, lemon, orange and pineapple, peel the skin, squeeze the juice according to the ratio of 7:0.5:1:1, mix the juice and water according to the ratio of 20:80, and add 5 % (w / v) sucrose, add probiotics at a ratio of 5% (v / v), ferment and culture at 37°C for 5 days, and mix the obtained probiotic liquid with the stock solution fermented for 28 days in a ratio of 6:4 Get Bitter Melon Enzyme Probiotic Li...

Embodiment 2

[0037] Wash well-preserved bitter gourds, lemons, oranges, and pineapples, drain the water, peel them, mix them according to the ratio of 8:0.5:0.5:0.5, and sterilize them at 100°C for 30 minutes. Add probiotics in proportion, and seal and ferment in the dark at 30°C for 15 days, and the resulting fermentation liquid is sterilized to become bitter melon enzyme liquid.

[0038] After spray drying (parameters: feed liquid temperature 60-70°C, inlet air temperature 120-140°C, outlet temperature 70-80°C, feed flow rate 20-30mL / min), it becomes bitter melon enzyme powder.

[0039]At the same time, wash and drain the bitter gourd, lemon, orange and pineapple, peel the skin, squeeze the juice according to the ratio of 8:0.5:0.5:0.5, and mix the juice and water according to the ratio of 20:80, and add 5 % (w / v) sucrose, inoculated with probiotics at a ratio of 5% (v / v), fermented and cultured at 37°C for 5 days, and the obtained probiotic liquid was mixed with the stock solution ferme...

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PUM

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Abstract

The present invention discloses a preparation method of bitter gourd enzymes. The preparation method comprises the following steps: a first part of probiotics are inoculated into a first part of raw material bitter gourds, wherein the inoculation ratio of the first part of the probiotics is 5% (volume to mass ratio) in the raw material bitter gourds, and then the inoculated raw material bitter gourds are sealedly fermented at a dark condition at 25-30 DEG C for 15-30 days to obtain a bitter gourd enzyme liquid. In the preparation method of the bitter gourd enzymes, the probiotics are inoculated in the bitter gourds in the preparation method of the bitter gourd enzyme liquid and the bitter gourds are fermented, so that the bitter gourd enzyme liquid is prepared. The bitter gourd enzyme liquid removes the original bitter taste of the bitter gourds, at the same time retains the original nutrients of the bitter gourds, has functions of promoting human metabolism, relieving summer heat and quenching thirst, lowering blood pressure and blood lipids, beautifying features and nourishing skin, promoting metabolism, lowering blood sugar, etc., at the same time regulates intestinal imbalanced flora caused by diseases, promotes a rapid recovery of flora balance and absorption of human body to nutrient elements, enhances the resistance, and promotes a rapid health recovery of human body.

Description

technical field [0001] The invention relates to the field of enzyme production, in particular to a bitter melon enzyme and a preparation method thereof. Background technique [0002] Bitter gourd, also known as bitter gourd, is a Cucurbitaceae plant and is an annual climbing herb. Bitter gourd is cold in nature and bitter in taste, enters the heart, lungs, and stomach, and has the functions of clearing heat, quenching thirst, lowering blood pressure, reducing blood lipids, beautifying the skin, and promoting metabolism. Bitter melon has the effect of lowering blood sugar, effectively improving the function of islets of pancreas, and inhibiting the complications of diabetes. Bitter melon is rich in vitamin B1, vitamin C and minerals. Long-term consumption can keep you energetic and has great benefits in treating acne. But balsam pear tastes sweet and bitter, and some people don't like this taste, so eating is limited, as long as the bitter taste is eliminated, more people w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/135A23L33/14A23L5/20
CPCA23V2002/00A23V2400/125A23V2400/113A23V2400/51A23V2200/16A23V2200/30A23V2200/326A23V2200/3262A23V2200/3204A23V2200/318A23V2200/328A23V2250/76
Inventor 王若森李睿颖
Owner 天津心安食品科技有限公司
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