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Pitaya enzyme and preparation method thereof

A dragon fruit enzyme and dragon fruit technology, applied in the direction of yeast-containing food ingredients, functions of food ingredients, food science, etc., can solve the problems that the original enzyme solution is not suitable for hyperglycemia patients, and the enzyme process is cumbersome, etc., to achieve good taste and enzyme The effect of mellow taste and simple preparation process

Inactive Publication Date: 2018-02-06
莫艳清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing enzyme preparation processes use inoculated colony fermentation and high-sugar fermentation. The enzyme process for inoculated colony fermentation is relatively cumbersome, and the bacteria and sugar are only used as starters, and the enzyme stock solution obtained by high-sugar fermentation is not suitable. Hyperglycemic patients drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 130 parts of dragon fruit, 120 parts of licorice powder, 80 parts of water.

[0021] The bacterial liquid includes 35% of Aspergillus niger, 10% of yeast, 25% of lactic acid bacteria and the rest of water.

[0022] Choose the immature dragon fruit of the above-mentioned proportion by weight, put it in clear water and soak it for 12min, cut into pieces and pulverize it, put it into a glass bottle with a mouth smaller than the radius of the bottle body for subsequent use; Seal the mouth of the bottle with five to nine layers of semi-permeable plastic wrap, and then tighten it with a rubber band. Remove the plastic wrap when a small amount of white film begins to appear, keep the temperature at 25 degrees, and use the bottle cap to seal and ferment for 200 days. Enzyme stock solution is available.

Embodiment 2

[0024] 220 parts of dragon fruit, 150 parts of licorice powder, and 150 parts of water.

[0025] The bacterial liquid includes 50% of Aspergillus niger, 15% of yeast, 35% of lactic acid bacteria and the rest of water.

[0026] Choose the immature dragon fruit of the above-mentioned proportion by weight, put it in clear water and soak it for 15min and cut it into pieces, put it into a glass bottle with a mouth that is smaller than the radius of the bottle body for subsequent use; Layer to ninth layer of semi-permeable plastic wrap to seal the mouth of the bottle, and then tighten it with a rubber band. Remove the plastic wrap when a small amount of white film begins to appear, keep the temperature at 30 degrees, use the bottle cap to seal and ferment for 240 days to get Enzyme stock solution.

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PUM

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Abstract

The invention discloses a pitaya enzyme and a preparation method thereof. The pitaya enzyme is prepared from raw materials as follows: 150-250 parts of a bacterial solution, 130-220 parts of pitaya, 100-150 parts of a sweetener and 50-150 parts of water, wherein the bacterial solution contains 30%-50% of aspergillus niger, 8%-15% of saccharomycetes, 20%-35% of lactic acid bacteria and the balanceof water; the sweetener is radix glycyrrhizae. The invention provides an enzyme stock solution with functions of improving immunity, resisting oxidation and resisting aging and a preparation method. The obtained enzyme stock solution tastes mellow; the preparation process is simple and convenient, the utilization rate of raw materials is high, and the cost is greatly reduced.

Description

technical field [0001] The invention relates to the field of food production, in particular to a dragon fruit enzyme and a preparation method thereof. Background technique [0002] Enzymes are active macromolecules with biocatalysis. Enzymes can efficiently catalyze various biochemical reactions and promote the metabolism of organisms under very mild conditions in the body. Necessary substances for life activities such as tissues. [0003] Most of the existing enzyme preparation processes use inoculated colony fermentation and high-sugar fermentation. The enzyme process for inoculated colony fermentation is relatively cumbersome, and the bacteria and sugar are only used as starters, and the enzyme stock solution obtained by high-sugar fermentation is not suitable. Hyperglycemic patients drink. Contents of the invention [0004] The technical problem to be solved by this invention is to provide a kind of pitaya ferment and preparation method thereof. [0005] For realizi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10A23L33/135A23L33/14
CPCA23V2002/00A23V2200/324A23V2200/302A23V2200/30A23V2250/76
Inventor 不公告发明人
Owner 莫艳清
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