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Lycium ruthenicum ferment, and preparation process and application thereof

A technology of Lycium barbarum enzyme and Lycium barbarum black fruit is applied in the directions of application, function of food ingredients, food science, etc. It can solve the problems of discount of health care value, high degree of heat exposure, low content of anthocyanin, etc., and achieves changes in taste characteristics and process optimization. Effect

Active Publication Date: 2018-10-12
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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  • Lycium ruthenicum ferment, and preparation process and application thereof
  • Lycium ruthenicum ferment, and preparation process and application thereof
  • Lycium ruthenicum ferment, and preparation process and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A black fruit wolfberry ferment, by weight, the raw material of black fruit wolfberry ferment comprises:

[0037] 10 parts of black fruit wolfberry, 10 parts of red fruit wolfberry, 3 parts of maca, 5 parts of Juma, 2 parts of seabuckthorn powder, 13 parts of honey, 20 parts of brown sugar, and the rest is water.

[0038] The preparation technology of black fruit wolfberry ferment comprises the steps:

[0039] (1) Raw material beating

[0040] Clean black wolfberry or red wolfberry fresh fruit is directly beaten by adding sterile water; the weight ratio of fresh fruit to sterile water is 1:2;

[0041] Soak the clean Maca or Juema in water first, the weight ratio of Maca or Juema to water is 1:2, and heat to 90°C to sterilize for 45 minutes, filter to remove 40% of the boiled liquid, and mix the filtered solids with The remaining boiled liquid is beaten, and no more than 20% of the total volume of the fermented liquid can be added to the beaten sterile water;

[0042]...

Embodiment 2

[0049] A black fruit wolfberry ferment, by weight, the raw material of black fruit wolfberry ferment comprises:

[0050] 25 parts of black fruit wolfberry, 0 part of red fruit wolfberry, 2 parts of maca, 5 parts of Juma, 3 parts of seabuckthorn powder, 17 parts of honey, 23 parts of brown sugar, and the rest is water.

[0051] The preparation technology of black fruit wolfberry ferment comprises the steps:

[0052] (1) Raw material beating

[0053] Soak the clean black-fruited wolfberry or red-fruited wolfberry in water, heat to 70°C to sterilize for 30 minutes, and then make a pulp; the weight ratio of dried fruit to water is 1:4;

[0054] Soak clean maca or Juema in water first, the weight ratio of maca or Juema to water is 1:6, and heat to 100°C to sterilize for 45 minutes, filter to remove 60% of the boiled liquid, and remove the remaining boiled liquid and solid be beaten together, and add a certain amount of sterile water, the amount of water is not more than 20% of th...

Embodiment 3

[0063] A black fruit wolfberry ferment, by weight, the raw material of black fruit wolfberry ferment comprises:

[0064] 20 parts of black fruit wolfberry, 5 parts of red fruit wolfberry, 4 parts of maca, 3 parts of Juma, 5 parts of seabuckthorn powder, 20 parts of xylitol, 25 parts of white sugar, water.

[0065] The preparation technology of black fruit wolfberry ferment comprises the steps:

[0066] (1) Raw material beating

[0067] Soak the clean black wolfberry or red wolfberry dried fruit in water, heat to 90°C to sterilize for 30 minutes, and then make a pulp; the weight ratio of dried fruit to water is 1:3;

[0068] Soak clean maca or junima in water first, the weight ratio of maca or junima to water is 1:4, heat to 90°C to sterilize for 45 minutes, filter to remove 40% of the filtrate, and beat the rest;

[0069] (2) The first stage of fermentation

[0070] Mix seabuckthorn powder, wolfberry pulp, maca pulp, fern pulp and 1 / 4 weight of white sugar to form a slurry,...

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Abstract

The invention discloses a Lycium ruthenicum ferment, and a preparation process and application thereof. The Lycium ruthenicum ferment comprises the following raw materials: Lycium ruthenicum, Lycium barbarum, maca, Potentilla anserina and sea buckthorn powder. According to the invention, a ferment product is produced by using the Lycium ruthenicum as a main raw material; the process of high-temperature heating is not needed in production of the ferment product; anthocyanin in the ferment product can be effectively preserved; the health-care function of the anthocyanin in the Lycium ruthenicumis given to full play on the basis that characteristics of the fruit ferment product are maintained; through fermentation of the raw materials, active substances in the raw materials are fully extracted out, and starch and polysaccharide substances are fully converted, so the Lycium ruthenicum ferment product is rich in nutritional and active components in the auxiliary materials like maca and Potentilla anserina; and by adoption of a fermentation process, the taste characteristic of the ferment product is changed, and the defects of over-strong drug flavor and bitter taste of Lycium ruthenicum, Lycium barbarum and maca are overcome, so the flavor and taste of the ferment product are easier to be accepted by consumers. The ferment product provided by the invention has anti-fatigue, anti-oxidation and beauty-maintaining functions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a black wolfberry ferment and its preparation process and application. 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 product pro...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30
Inventor 马俊
Owner 青海千平万安农业科技有限公司
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