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Method for preparing enzyme powder

A technology of enzyme powder and ultrafine pulverization, applied in the direction of food science, etc., can solve the problems of increasing the cost of sewage discharge, harmful microbial pollution, high cost, etc., achieve high nutritional value and health care, improve antioxidant capacity, and shorten the production cycle. Effect

Inactive Publication Date: 2017-07-18
SHAANXI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional enzyme production adopts natural fermentation of microorganisms. The fermentation process is uncontrollable and easily contaminated by harmful microorganisms. The resulting products are not only unstable in quality, but also prone to quality and safety hazards
And the fermentation cycle is longer, at least several months to one year
The fermentation cycle is too long, the efficiency is low, and the cost is high
[0005] At present, the raw materials for the production of enzymes are all fresh fruits, the cost is high, and the by-products of processing have great environmental pollution.
Blueberry pomace is a by-product of the blueberry juice processing industry, which is usually thrown away as garbage, polluting the environment and increasing the cost of sewage for enterprises
Blueberry wine residue is a by-product of the blueberry fruit wine industry, and most of it is also thrown away as garbage, seriously polluting the regional environment

Method used

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  • Method for preparing enzyme powder

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Effect test

Embodiment 1

[0027] The method for preparing ferment powder that the present invention proposes, comprises the following steps:

[0028] (1) Pretreatment: Superfinely pulverize blueberry pomace or blueberry wine residue until the particle size is less than 40 μm, add pure water into it according to the ratio of 1:1 by weight, stir and mix well, add 1g / L to stabilize agent,; heated under the condition of 70 ℃ for 25 minutes, naturally cooled to room temperature, to obtain the blueberry stock solution; the stabilizer is any of sodium citrate, potassium citrate, sodium erythorbate, potassium erythorbate, chitosan A sort of;

[0029] (2) Enzymolysis: Add pre-activated pectinase and / or cellulose compound enzyme to the blueberry stock solution obtained in step (1), stir evenly, enzymolyze at 50°C for 3 hours, and then add protease , amylase and cellulase, after stirring evenly, enzymolyze at 40°C for 2 hours to obtain an enzymatic solution; the pectinase is polygalacturonase, pectin lyase and p...

Embodiment 2

[0033] The method for preparing ferment powder that the present invention proposes, comprises the following steps:

[0034] (1) Pretreatment: Superfinely pulverize blueberry pomace or blueberry wine residue until the particle size is less than 40 μm, add pure water into it according to the ratio of 1:1 by weight, stir and mix well, add 1g / L to stabilize agent,; heated at 70°C for 30 minutes, cooled naturally to room temperature to obtain blueberry stock solution; the stabilizer is any of sodium citrate, potassium citrate, sodium erythorbate, potassium erythorbate, chitosan A sort of;

[0035] (2) Enzymolysis: Add pre-activated pectinase and / or cellulose compound enzyme to the blueberry stock solution obtained in step (1), stir evenly, enzymolyze at 60°C for 4 hours, and then add protease , amylase and cellulase, after stirring evenly, enzymolyze under the condition of 50 ℃ for 4 hours to obtain the enzymolysis solution; the pectinase is polygalacturonase, pectin lyase and pec...

Embodiment 3

[0039] The method for preparing ferment powder that the present invention proposes, comprises the following steps:

[0040] (1) Pretreatment: Superfinely pulverize blueberry pomace or blueberry wine residue until the particle size is less than 40 μm, add pure water into it according to the ratio of 1:1 by weight, stir and mix well, add 1g / L to stabilize agent,; heated at 70°C for 30 minutes, cooled naturally to room temperature to obtain blueberry stock solution; the stabilizer is any of sodium citrate, potassium citrate, sodium erythorbate, potassium erythorbate, chitosan A sort of;

[0041] (2) Enzymolysis: Add pre-activated pectinase and / or cellulose compound enzyme to the blueberry stock solution obtained in step (1), stir evenly, enzymolyze at 60°C for 3 hours, and then add protease , amylase and cellulase, after stirring evenly, enzymolyze under the condition of 50 ℃ for 3 hours to obtain the enzymolysis solution; the pectinase is polygalacturonase, pectin lyase and pec...

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Abstract

The present invention relates to a method for preparing enzyme powder, and the method is characterized in that a blueberry enzyme is prepared by using byproducts, such as blueberry pomaces or blueberry wine dregs, in the blueberry processing industry. The method comprises treatment processes of pretreatment, enzymolysis, fermentation, drying, etc. The enzyme powder prepared by the method not only has abundant proteases, lipases, amylases, cellulases, superoxide dismutase, metabolites and a large number of probiotic cells, but also has health care functions of blueberries. The preparation method shortens the fermentation time of the enzyme to several weeks via employing a modern pure-strain mixed fermentation technology, compared with conventional fermentation methods of which the fermentation time ranges from several months to 1 year. The enzyme prepared by the method has a higher nutritional value (the active enzyme content is higher than that of conventional fermentation methods) and a stable quality. The enzyme powder fills gaps in the prior art, and has higher nutritional values and health-care efficacy. The enzyme powder has medical values and health care functions after long-term consumption, such as, expelling toxins and beautifying, softening blood vessels, improving microcirculations, improving antioxidant capacity of a body, deferring senescence, etc.

Description

technical field [0001] The invention relates to the field of enzyme powder preparation, in particular to a method for preparing enzyme powder. Background technique [0002] Blueberry fruit contains essential fatty acids, alkaloids, phenols, proteins, vitamins, and 18 kinds of essential amino acids. Its trace elements are also very rich. In addition, it also contains more reduced polysaccharides and pigments, especially rich in natural anthocyanins. It has the effects of lowering blood sugar, anti-fatigue, improving the body's immunity, anti-oxidation and anti-aging, and anti-cancer and anti-tumor effects. [0003] Enzyme is a term in Japan and Taiwan. It is usually called "enzyme". It is a protein, RNA or its complex that catalyzes a specific chemical reaction. Some experts believe that an enzyme is an active substance composed of a variety of amino acids, vitamins and minerals. It is called "active substance" and "substance that masters all life activities". As we all kn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 裴金金
Owner SHAANXI UNIV OF TECH
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