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Preparation technology and products of wolfberry ferment

A technology of wolfberry enzyme and black fruit wolfberry, which is applied in the direction of food ingredients, the function of food ingredients, food ingredients as taste improvers, etc., can solve the problems of health value discount, low anthocyanin content, high degree of heat, etc., and achieve process optimization Effect

Active Publication Date: 2021-08-31
青海千平万安农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the current development of black wolfberry products, in addition to black wolfberry raw fruit products, most enterprises and researchers focus on the development of raw fruit tablets, pigmented tablets, fruit juice drinks and other products, but liquid beverage products inevitably use high temperature during product processing. In the sterilization process, the degree of heat in the product processing process is high, the product anthocyanin is oxidatively degraded significantly, and the final anthocyanin content in the product is extremely low, which greatly reduces its health care value

Method used

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  • Preparation technology and products of wolfberry ferment
  • Preparation technology and products of wolfberry ferment
  • Preparation technology and products of wolfberry ferment

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A black fruit wolfberry ferment, by weight, the raw material of black fruit wolfberry ferment comprises:

[0038] 20 parts of black fruit wolfberry, 3 parts of maca, 5 parts of Juma, 2 parts of sea buckthorn powder, 5 parts of inulin, 13 parts of honey, 20 parts of brown sugar, and the rest is water.

[0039] The preparation technology of black fruit wolfberry ferment comprises the steps:

[0040] (1) Raw material beating

[0041] Add sterile water to clean fresh black wolfberry fruit and directly beat it; the weight ratio of fresh fruit to sterile water is 1:2;

[0042] Soak the clean maca or junima in water first, the weight ratio of maca or junima to water is 1:2, and heat to 90°C to sterilize for 45 minutes, filter to remove part of the filtrate, and beat the rest. During the beating process, you can add aseptic water;

[0043] (2) The first stage of fermentation

[0044] Mix seabuckthorn powder, wolfberry pulp, maca pulp, fern pulp and a quarter of the weight o...

Embodiment 2

[0050] A black fruit wolfberry ferment, by weight, the raw material of black fruit wolfberry ferment comprises:

[0051] 25 parts of black fruit wolfberry, 2 parts of maca, 5 parts of Juma, 3 parts of sea buckthorn powder, 7 parts of inulin, 17 parts of honey, 23 parts of brown sugar, and the rest is water.

[0052] The preparation technology of black fruit wolfberry ferment comprises the steps:

[0053] (1) Raw material beating

[0054] Clean black wolfberry is soaked in water, heated to 90°C to sterilize for 30 minutes, and then beaten; the weight ratio of dried fruit to water is 1:4;

[0055] Soak the clean maca or junima in water first, the weight ratio of maca or junima to water is 1:2, and heat to 90°C to sterilize for 45 minutes, filter to remove part of the filtrate, and beat the rest. During the beating process, you can add aseptic water;

[0056] (2) The first stage of fermentation

[0057]Mix seabuckthorn powder, wolfberry pulp, maca pulp, fern pulp and a quarte...

Embodiment 3

[0064] A black fruit wolfberry ferment, by weight, the raw material of black fruit wolfberry ferment comprises:

[0065] 15 parts of black wolfberry, 4 parts of maca, 3 parts of fern, 5 parts of sea buckthorn powder, 10 parts of inulin, 20 parts of honey, 25 parts of sugar, water.

[0066] The preparation technology of black fruit wolfberry ferment comprises the steps:

[0067] (1) Raw material beating

[0068] The clean dried fruit of black wolfberry is soaked in water, heated to 90°C to sterilize for 30 minutes, and then beaten; the weight ratio of dried fruit to water is 1:4;

[0069] Soak the clean maca or junima in water first, the weight ratio of maca or junima to water is 1:2, and heat to 90°C to sterilize for 45 minutes, filter to remove part of the filtrate, and beat the rest. During the beating process, you can add aseptic water;

[0070] (2) The first stage of fermentation

[0071] Mix seabuckthorn powder, wolfberry pulp, maca pulp, fern pulp and 1 / 4 weight of w...

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Abstract

The invention discloses a preparation process of black fruit wolfberry enzyme and its product. The black fruit wolfberry enzyme raw material includes black fruit wolfberry, maca, fern, seabuckthorn powder and inulin. The present invention uses black wolfberry as the main raw material to produce enzyme products, no high-temperature heating link is needed in the production of the product, the anthocyanins in the product can be effectively preserved, and the anthocyanins in black wolfberry can be fully utilized on the basis of maintaining the characteristics of fruit enzyme products health benefits. After fermentation, the active substances in the raw materials are fully leached, and the starch and polysaccharides are fully transformed. Therefore, the black wolfberry enzyme product is rich in nutrients and active ingredients such as maca and fern. The fermentation process is used to change the taste characteristics of the product, overcome the defects of too strong medicinal properties and bitter taste of wolfberry and maca, and make the product flavor and taste easier to be accepted by consumers. The enzyme product of the present invention has the functions of anti-fatigue, laxative, anti-oxidation and beauty treatment.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process of black fruit wolfberry enzyme and a product thereof. Background technique [0002] The anthocyanin content of Lycium barbarum ranks first in berries, and has the functions of scavenging free radicals and anti-oxidation; the extract of Lycium barbarum has the functions of lowering blood fat, lowering blood sugar, anti-oxidation, immune regulation, delaying aging, preventing and treating cardiovascular diseases and anti-aging. cancer effect. [0003] In the current development of black wolfberry products, in addition to black wolfberry raw fruit products, most enterprises and researchers focus on the development of raw fruit tablets, pigmented tablets, fruit juice drinks and other products, but liquid beverage products inevitably use high temperature during product processing. In the sterilization process, the degree of heat in the produ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/385A23L2/52A23L33/00
CPCA23L2/382A23L2/385A23L2/52A23L33/00A23V2002/00A23V2200/16A23V2200/14A23V2200/30A23V2200/32A23V2200/318
Inventor 马俊
Owner 青海千平万安农业科技有限公司
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