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Crab apple enzyme and preparation method thereof

A technology of sand fruit and enzyme is applied in the direction of bacteria, yeast-containing food ingredients, food ingredients used in food preparation as taste improvers, etc., which can solve problems such as unfavorable and reasonable diet, inability to fully extract and release natural active ingredients, etc. The effect of body immunity, regulating human intestinal balance, regulating intestinal flora

Inactive Publication Date: 2018-08-28
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After market research, sand fruit is mostly processed into sand juice drinks, but sand fruit drinks not only contain various preservatives, but also the natural active ingredients in sand fruit cannot be fully extracted and released, which is not conducive to a reasonable diet for the human body

Method used

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  • Crab apple enzyme and preparation method thereof
  • Crab apple enzyme and preparation method thereof

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preparation example Construction

[0034] This embodiment discloses a kind of sand fruit enzyme and a kind of preparation method of sand fruit enzyme, and the preparation method comprises the following steps:

[0035] S101: After the fruit pretreatment, the fruit pulp is prepared, and the fruit pulp is enzymatically hydrolyzed with pectinase to obtain an enzymatic solution; because fruit contains more pectin, the fruit pulp is subjected to pectinase Enzymatic hydrolysis; the pretreatment steps of sand fruit: wash the picked sand fruit with pure water, and dry at 30-50°C. The step of preparing sago pulp: take the pretreated sago, crush and beat it with a juice extractor. Adding pectinase is 1-5‰ of the weight of the sand fruit pulp; the sand fruit pulp is enzymatically hydrolyzed by pectinase method: 30-50°C, 100-200rpm stirring, pH3.5-5.5, enzymolysis time 2-4h The sand fruit selected for use is not damaged and rotten, fully ripe, and the fruit skin is red sand fruit.

[0036] Choose sand fruit as the main ra...

Embodiment 1

[0046] In terms of mass percentage, the Shaguo enzyme is composed of the following raw materials: 92% of Shaguo, 6% of fermentation auxiliary materials and 2% of functional sugar.

[0047] Preparation:

[0048] Fruit pretreatment. Take pure water to wash the picked sand fruits, and dry them at 40°C.

[0049] Preparation of sand fruit pulp. Take the sand fruit of step (1), and use a juice extractor to crush and make a pulp.

[0050] enzymolysis. Shaguo pulp was stirred at 150rpm for 5‰ pectinase enzymolysis at a temperature of 30°C, pH 4.0, and enzymolysis time of 2h.

[0051] Treatment before fermentation. Add fermented adjuvant in Shaguo pulp as follows in weight percentage:

[0052] Edible yeast powder 4%

[0053] Food grade soybean flour 2%

[0054] Shaguo pulp is adjusted to a pH value of 5.5 after adding fermentation auxiliary materials.

[0055] Sterilize. Take the Shaguo pulp from step (4) and sterilize at 80°C for 20 minutes.

[0056] Probiotic fermentation....

Embodiment 2

[0065] In terms of mass percentage, the Shaguo enzyme is composed of the following raw materials: 90% of Shaguo, 8% of fermentation auxiliary materials, and 2% of functional sugar.

[0066] Preparation:

[0067] Fruit pretreatment. Take pure water to wash the picked sand fruits, and dry them at 30°C.

[0068] Preparation of sand fruit pulp. Take the sand fruit of step (1), and use a juice extractor to crush and make a pulp.

[0069] enzymolysis. Shaguo pulp was stirred at 100 rpm for 3‰ pectinase enzymatic hydrolysis at a temperature of 50°C, pH 5.0, and enzymatic hydrolysis time of 2 hours.

[0070] Treatment before fermentation. Add fermented adjuvant in Shaguo pulp as follows in weight percentage:

[0071] Food Grade Peptone 8%

[0072] Shaguo pulp is adjusted to a pH value of 6.0 after adding fermentation auxiliary materials.

[0073] Sterilize. Take the Shaguo pulp from step (4) and sterilize at 100°C for 10 minutes.

[0074] Probiotic fermentation. The sterili...

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Abstract

The invention relates to a preparation method of a crab apple enzyme. The method comprises the following steps: preparing crab apple pulp after pretreatment of crab apples, and subjecting the crab apple pulp to enzymolysis by a pectase so as to obtain enzymatic hydrolysate; adding fermentation auxiliary materials into the enzymatic hydrolysate, adjusting pH value to 5-8, and conducting sterilization; and inoculating the sterilized product with mixed flora for synchronous fermentation, carrying out low-temperature and after-ripening conversion, conducting filtration, collecting supernatant, andconducting blending with functional sugar. The crab apple enzyme is prepared by a biological enzymolysis and probiotics fermentation conversion process so as to fully retain and release nutritional ingredients in the crab apples including active probiotics and active secondary metabolite produced by the metabolism of the probiotics, and the mouth feel of the enzyme is adjusted by the functional sugar, so that the enzyme gets tastier and mer. The crab apple enzyme does not contain any chemical auxiliary material, has rich natural active ingredients and strong antioxidant capacity, and is a premium enzyme product capable of regulating the intestinal balance of the human body, removing cholesterol and free radicals in the body and delaying aging.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a sand fruit enzyme and a preparation method thereof. Background technique [0002] Shaguo, also known as Huahong, Wenlin Langguo, Linqin, Wuselai, etc., is a plant of the genus Apple in the Rosaceae. The fruit matures in autumn, oblate, 4-5 cm in diameter, yellow or red. It tastes like an apple when eaten raw, and is a unique plant in China. Sweet and sour. Shaguo is rich in protein, dietary fiber, carotene, vitamin B1, vitamin B2, vitamin C, niacin, calcium, phosphorus, iron, potassium, sodium, magnesium, polyphenols, polysaccharides and other natural active ingredients, and its nutritional ingredients are rich And comprehensive, has the effect of promoting body fluid to quench thirst, astringent intestines and dysentery. Functional sugars, as oligosaccharides, can regulate the taste of enzymes and at the same time, will not cause people's blood sugar to rise, and can also i...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L29/30A23L33/135
CPCA23L29/30A23L33/00A23L33/135A23V2002/00A23V2400/145A23V2400/125A23V2400/175A23V2400/169A23V2400/51A23V2400/249A23V2200/32A23V2200/324A23V2200/302A23V2200/14A23V2250/76A23V2250/6402A23V2250/28
Inventor 王婷杨志鹏刘新利韩墨阮文婷
Owner QILU UNIV OF TECH
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