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Preparation method of pitaya enzyme

A technology of pitaya enzyme and pitaya, applied in the field of fermented food engineering, can solve problems such as few reports on the analysis of functional components of pitaya enzyme, achieve good antioxidant activity, ensure self-growth, and be conducive to accumulation.

Inactive Publication Date: 2018-07-20
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, research reports on the preparation of pitaya enzymes are limited to short-term fermentation of less than half a year, and there are very few reports on nutritional and functional pitaya enzyme products, and there are few reports on the analysis of the functional components of pitaya enzymes.

Method used

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  • Preparation method of pitaya enzyme
  • Preparation method of pitaya enzyme
  • Preparation method of pitaya enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of pitaya ferment and preparation technology thereof, comprise following preparation steps: select pitaya 5kg without corruption, peculiar smell, without mechanical damage, pitaya flower 0.1kg, grape 1kg, remove pitaya and grape fruit surface with tap water Dust and other sundries, then rinse the surface of dragon fruit, dragon fruit flowers and grapes repeatedly with sterile water, and obtain a slurry by beating, and obtain pretreated dragon fruit, dragon fruit flowers and grape raw materials, and put them into a sterilized clean and dry In the container, add 0.5% plant enzyme bacteria powder, concentration is 5kg of 30% sucrose, stir evenly, insert the mixed strain of yeast, lactic acid bacteria, acetic acid bacteria and bifidobacterium that total mass is 10%, carry out the second The first stage of natural fermentation, the first stage of natural fermentation conditions: use aerobic and mechanical stirring to control the fermentation, the dissolved oxygen is 80...

Embodiment 2

[0045] A kind of pitaya ferment and preparation technology thereof, comprise following preparation steps: select pitaya fruit 5 kg without corruption, peculiar smell, no mechanical damage, pitaya flower 0.2 kg, remove pitaya fruit and pitaya flower surface with tap water Dust and other sundries, then repeatedly rinse the surface of pitaya fruit and pitaya flower with sterile water, slice and cut into pieces to obtain pretreated pitaya fruit and pitaya flower raw materials, and put them into a sterilized clean and dry container Inside, add 0.5% plant enzyme bacteria powder, 5kg of sucrose syrup with a concentration of 80%, stir properly, and carry out the first stage of natural fermentation. The first stage of natural fermentation conditions are: ferment under the control conditions of aerobic and mechanical stirring , the dissolved oxygen content is 40%, the stirring speed is 100rpm, the fermentation temperature is 25°C, and the fermentation time is 3.5 months; then the ferment...

Embodiment 3

[0047] A kind of pitaya ferment and preparation technology thereof, comprise following preparation steps: select pitaya 5kg without corruption, peculiar smell, without mechanical damage, pitaya flower 0.1kg, blueberry 1kg, remove pitaya, pitaya flower and blueberry with tap water Dust and other sundries on the surface of the fruit, then rinse the surface of dragon fruit, dragon fruit flower and blueberry repeatedly with sterile water, dry naturally, beat to obtain slurry, and obtain the raw material of dragon fruit, dragon fruit flower and blueberry after pretreatment , put it into a sterilized clean and dry container, add 0.5% plant enzyme bacteria stock solution, 5kg of rock sugar syrup with a concentration of 40%, and stir properly. Carry out the first stage of natural fermentation. The conditions of the first stage of natural fermentation are: ferment under controlled conditions of aerobic and mechanical stirring, dissolved oxygen 20%, stirring speed 0 rpm, fermentation tem...

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Abstract

The invention relates to a preparation method of a pitaya enzyme, and belongs to the field of fermented food engineering. The method comprises the following steps: selection and pretreatment of raw materials, raw material mixing, step-by-step fermentation, post-fermentation treatment, solid-liquid separation, chelation aging, preparation of a liquid enzyme product, and recycle of enzyme solid residues. According to the invention, pitayas and pitaya flowers are taken as raw materials, and a pitaya enzyme stock solution or concentrated primary pulp is obtained by natural fermentation or external-inoculation strain fermentation or the combination of the natural fermentation and the external-inoculation strain fermentation. The pitaya enzyme obtained by the preparation method of the inventioneffectively maintains the functional active ingredients of the pitayas and the pitaya flowers, and has good antioxidant activity and blood sugar-reducing activity, so that a pitaya enzyme product withhealth-care functions and special nutrients which are reasonable in amino acid composition and protein nutrient composition structure and special is obtained.

Description

technical field [0001] The invention belongs to the field of fermented food engineering, and in particular relates to a preparation method of dragon fruit enzyme. Background technique [0002] Pitaya has been planted on a certain scale in Guangxi, Guangdong, Hainan and other places. In recent years, fruit farmers in Zhejiang Province have introduced high-quality pitaya varieties, and Hangzhou, Jiaxing, Taizhou, Jinhua and other places have large-scale pitaya production bases. Dragon fruit is rich in nutrition, rich in polyphenols, flavonoids, vitamins, dietary fiber, protein and various trace elements. It also contains vegetable albumin and unique anthocyanins that are rare in general fruits. The "one high and two low" functional food of fat has good effects in anti-oxidation, anti-cancer, antibacterial, and regulating the body's immune function. Dragon fruit is rich in proanthocyanidins, protocatechuic acid, vanillic acid and other polyphenols, and also contains malic acid...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 毛建卫沙如意王珍珍方晟葛青毛旸晨
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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