Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Synsepalum dulcificum ferment stock solution and preparation method and use thereof, synsepalum dulcificum ferment freeze-dried powder and preparation method and use thereof

An enzyme stock solution, fruit enzyme technology, applied in the direction of bacteria used in food preparation, freeze-drying transportation, application, etc., can solve the problems of hindering the development and utilization of miracle fruit, high temperature resistance, short fresh fruit period, etc., to increase anti-oxidation capacity, the effect of improving the level of processing and utilization

Inactive Publication Date: 2018-11-06
中山瑞德生物科技有限公司
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Miracle fruit is a natural food with great development prospects, but its fresh fruit period is short, and the unique miracle fruit it contains is not resistant to high temperature, which seriously hinders the development and utilization of miracle fruit

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Synsepalum dulcificum ferment stock solution and preparation method and use thereof, synsepalum dulcificum ferment freeze-dried powder and preparation method and use thereof
  • Synsepalum dulcificum ferment stock solution and preparation method and use thereof, synsepalum dulcificum ferment freeze-dried powder and preparation method and use thereof
  • Synsepalum dulcificum ferment stock solution and preparation method and use thereof, synsepalum dulcificum ferment freeze-dried powder and preparation method and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 preparation method of the present invention prepares miracle fruit ferment stoste

[0047] 1 material

[0048] Yeast: Yeast RW for wine and fruit wine, material number: 80000877, source: Angel Yeast Co., Ltd.;

[0049] Lactic acid bacteria: a mixture of Lactobacillus acidophilus and Bifidobacterium adolescentis, Lactobacillus acidophilus: number: BNCC185342, source: Beijing Beina Chuanglian Biotechnology Research Institute; Bifidobacterium adolescent: BNCC186535, source: Beijing Beina Chuanglian Institute of Biotechnology

[0050] 2 preparation steps

[0051] 1) Pretreatment: Take fresh miracle fruit with basically the same maturity, remove bad fruit and impurities, wash with pure water, and wash in 100mg / L NaClO 2 Soak in the solution for 2 minutes to kill the mold on the surface, then rinse with pure water, drain, remove the core, and beat;

[0052] 2) Yeast fermentation: Inoculate yeast according to the inoculum size (0.10% w / w), ferment at 28°C for ...

Embodiment 2

[0054] Embodiment 2 preparation method of the present invention prepares miracle fruit ferment stoste

[0055] 1 material

[0056] Yeast: Yeast RW for wine and fruit wine, material number: 80000877, source: Angel Yeast Co., Ltd.;

[0057] Lactic acid bacteria: a mixture of Lactobacillus acidophilus and Bifidobacterium adolescentis, Lactobacillus acidophilus: number: BNCC185342, source: Beijing Beina Chuanglian Biotechnology Research Institute; Bifidobacterium adolescent: BNCC186535, source: Beijing Beina Chuanglian Institute of Biotechnology

[0058] 2 preparation steps

[0059] 1) Pretreatment: Take fresh miracle fruit with basically the same maturity, remove bad fruit and impurities, wash with pure water, and wash in 100mg / L NaClO 2Soak in the solution for 2 minutes to kill the mold on the surface, then rinse with pure water, drain, remove the core, and beat;

[0060] 2) yeast fermentation: inoculate yeast according to the inoculum size (0.05% w / w), ferment at 20°C for 6...

Embodiment 3

[0062] Embodiment 3 preparation method of the present invention prepares miracle fruit ferment stoste

[0063] 1 material

[0064] Yeast: Yeast RW for wine and fruit wine, material number: 80000877, source: Angel Yeast Co., Ltd.;

[0065] Lactic acid bacteria: a mixture of Lactobacillus acidophilus and Bifidobacterium adolescentis, Lactobacillus acidophilus: number: BNCC185342, source: Beijing Beina Chuanglian Biotechnology Research Institute; Bifidobacterium adolescent: BNCC186535, source: Beijing Beina Chuanglian Institute of Biotechnology

[0066] 2 preparation steps

[0067] 1) Pretreatment: Take fresh miracle fruit with basically the same maturity, remove bad fruit and impurities, wash with pure water, and wash in 100mg / L NaClO 2 Soak in the solution for 2 minutes to kill the mold on the surface, then rinse with pure water, drain, remove the core, and beat;

[0068] 2) yeast fermentation: inoculate yeast according to the inoculum size (0.15% w / w), ferment at 33°C for ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a synsepalum dulcificum ferment stock solution. The synsepalum dulcificum ferment stock solution is prepared by a preparation method comprising the following steps of (1) performing pretreatment: taking synsepalum dulcificum, removing kernels, and performing pulping; (2) performing fermentation with microzymes; and (3) performing fermentation with lactic acid bacteria. The invention further provides synsepalum dulcificum ferment freeze-dried powder which is prepared through vacuum freeze drying of the synsepalum dulcificum ferment stock solution. The invention further provides the preparation method and use of the synsepalum dulcificum ferment stock solution and a preparation method and use of the synsepalum dulcificum ferment freeze-dried powder. According to the synsepalum dulcificum ferment stock solution and the synsepalum dulcificum ferment freeze-dried powder provided by the invention, flavor and nutrient substances of the synsepalum dulcificum are stored,the antioxidant ability of the synsepalum dulcificum is also improved, the processing and utilizing level of the synsepalum dulcificum is greatly increased, and a new way is opened up for comprehensive development and utilization of the synsepalum dulcificum.

Description

technical field [0001] The invention specifically relates to a miraculous fruit enzyme stock solution, an enzyme freeze-dried product and their respective preparation methods and uses. Background technique [0002] Miracle fruit (Synsepalum dulcificum), also known as miracle fruit (miracle fruit), dream fruit or mila holy fruit, belongs to Sapotaceae Miracle Fruit, an evergreen shrub plant, native to tropical regions of West Africa, naturally distributed from West Africa to the Congo It is also found in the jungles of Indonesia. Introduced into tropical and subtropical regions such as Hainan, Yunnan, Guangxi and Fujian in the 1960s, it is a rare plant at the national treasure level. Miraculin contains a peculiar miraculin, which is a flavor-changing glycoprotein that can change people's sense of taste and produce sweetening effects, making lemons, limes, grapefruits and other highly acidic foods into nectar-like yogurt. Because of its sweetness, it is known as "the most wo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23P10/40A61K36/185A61K9/19A61P39/06A61K131/00
CPCA61P39/06A23L33/00A23P10/40A61K9/19A61K36/185A23V2002/00A61K2236/31A61K2236/19A23V2400/123A23V2400/513A23V2400/113A23V2400/249A23V2200/30A23V2250/76A23V2250/762A23V2300/10A23V2300/20
Inventor 赵斌刘敬李拥军谢彩玲赵慧付凤明刘增奇
Owner 中山瑞德生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com