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Method for fermenting red raspberry and grape enzyme by composite strain

A technology of compound bacteria and red raspberry, which is applied to the functions of food ingredients, food science, applications, etc., can solve the problems of unverified anti-oxidation effects of enzymes, etc.

Pending Publication Date: 2018-04-27
SHENYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The absorbable plant SOD (superoxide dismutase) and VE content in red raspberry rank first among all kinds of fruits, which can scavenge free radicals and resist oxidation; grapes contain flavonoids, which have strong antioxidant capacity, but at present, The method of mixing red raspberries and grapes to make enzymes has not been reported, and the antioxidant effect of the mixed enzymes has not been verified

Method used

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  • Method for fermenting red raspberry and grape enzyme by composite strain
  • Method for fermenting red raspberry and grape enzyme by composite strain
  • Method for fermenting red raspberry and grape enzyme by composite strain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for fermenting red raspberries and grape enzymes with compound strains, the method comprises the following steps: (1) cleaning red raspberries and grapes under aseptic conditions with sterile water, and adding sterile water to a juice extractor Juicing, the mass ratio of red raspberries, grapes and water is 1:1:2, and the mixed solution is subjected to ultra-high temperature instantaneous sterilization at a temperature of 135°C for 3s; (2) Add yeast and lactic acid bacteria to the sterilized mixed solution The two strains are undergoing fermentation treatment; the fermentation temperature is 40°C, the mass ratio of yeast and lactic acid bacteria is 1:2, and the amount of mixed strains added is 3%; (3) After 5 weeks of fermentation, take out the fermented enzymes for deployment, add Aseptic white sand syrup with a mass fraction of 17% of the enzyme supernatant and honey accounting for 5% of the mass fraction of the enzyme supernatant are homogeneously mixed to ob...

Embodiment 2

[0019] In the above step 2, the fermentation temperature is 30°C, the mass ratio of yeast and lactic acid bacteria is 1:2, and the amount of mixed strains added is 1%. In step 3, add the sterile white sand syrup that accounts for 15% of the mass fraction of the enzyme supernatant and honey that accounts for 5% of the mass fraction of the enzyme supernatant, and the other steps are the same as in Example 1.

Embodiment 3

[0021] In the above step 2, the fermentation temperature is 40°C, the mass ratio of yeast and lactic acid bacteria is 2:1, and the amount of mixed strains added is 2%. In step 3, add the sterile white sand syrup that accounts for 20% of the mass fraction of the enzyme supernatant and honey that accounts for 5% of the mass fraction of the enzyme supernatant, and the other steps are the same as in Example 1.

[0022] The optimal parameter screening test for the antioxidant activity of red raspberry grape enzyme is as follows.

[0023] 1 Materials and methods

[0024] 1.1 Test raw materials

[0025]

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PUM

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Abstract

The invention discloses a method for fermenting a red raspberry and grape enzyme by a composite strain. The method comprises cleaning red raspberries and grapes through sterile water under aseptic conditions, adding sterile water into a juicer, carrying out juicing, carrying out ultra-high temperature instantaneous sterilization on the mixed liquid, adding yeast and lactic acid bacteria into the mixed liquid subjected to sterilization, carrying out fermentation for five weeks, taking out the fermented enzyme supernatant, carrying out blending, adding sterile white granulated sugar syrup and honey into the supernatant and carrying out homogenization to obtain the red raspberry and grape enzyme. The red raspberries and grapes contain polyphenols and flavonoids and have oxidization resistance. The total phenol content, DPPH free radical scavenging ability, superoxide radical scavenging ability and ABTS radical scavenging ability in the fermentation process are gradually increased so thatantioxidant activity is significantly increased compared than that before fermentation. The raspberry and grape enzyme has good antioxidant properties.

Description

technical field [0001] The invention belongs to food fermentation and biotechnology, and mainly relates to the research and development of fruit enzyme processing and its antioxidant function. Background technique [0002] Enzymes participate in various physiological and biochemical reactions of human life activities and are indispensable substances for the human body. Studies have shown that natural enzymes have antioxidant properties, which can remove excess free radicals in the human body and reduce their damage to the body. Guo Yanping and other studies have proved that during the natural fermentation process of grape enzymes, the antioxidant capacity is significantly positively correlated with the content of total phenols, and both have an increasing trend. Jiang Zengliang and others further studied the changes in the antioxidant capacity of blueberry enzymes during the natural fermentation process, and verified the results of Guo Yanping, DPPH free radical scavenging ...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 韩宗元李晓静续凌峰陆辰燕王晓彤邵玉王家庆
Owner SHENYANG INST OF TECH
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