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Fruit and vegetable blended burdock enzyme and preparation method thereof

A technology of fruits and vegetables and burdock, which is applied in the field of compound fruit and vegetable burdock enzymes and its preparation, can solve the problems of not paying more attention to the level of activity of biologically active functional substances, single source of raw materials, long fermentation cycle, etc., to achieve the regulation of human internal environment balance, The effect of supplementing human nutrients and short fermentation cycle

Inactive Publication Date: 2018-12-25
天益食品(徐州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are only a few kinds of enzyme products related to burdock in China. These products are mostly fermented by a single strain of acetic acid bacteria, yeast or lactic acid bacteria in the production process. In order to reduce the alcohol produced in the intermediate process, the fermentation time is often as long as 30-330 days, the fermentation cycle is too long, resulting in more products with sour taste and poor flavor; in addition, the raw materials used in the production process are single, the product has few beneficial ingredients, and there is no more attention to the biological activity in the product The level of activity of functional substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of compound fruit and vegetable burdock root enzyme, is characterized in that, comprises the following steps:

[0030] (1) Fresh burdock is cleaned and peeled, and mildewed and rotten tissues are removed;

[0031] (2) Soak the burdock in a color-preserving agent after being cut into pieces; the burdock cut into pieces has a specification of 1 cm × 1 cm × 1 cm, and the color-protecting agent is a solution containing 0.10% citric acid and 0.15% vitamin C;

[0032] (3) Clean fresh fruits and vegetables, sterilize them by ultraviolet radiation, peel the fruits and vegetables that need to be peeled in the fruits and vegetables, and cut the fruits and vegetables that need to be cut into pieces;

[0033] (4) Add the sugar water to the diced burdock and the diced fruits and vegetables, and stir evenly to obtain a mixed solution of fermentation raw materials; The amount of diced mixed raw materials added is 20g per 100mL of sugar water;

[0034] (5) Add sa...

Embodiment 2

[0039] A preparation method of compound fruit and vegetable burdock root enzyme, is characterized in that, comprises the following steps:

[0040] (1) Fresh burdock is cleaned and peeled, and mildewed and rotten tissues are removed;

[0041] (2) Soak the burdock in the color-preserving agent after it is cut into pieces; the burdock cut into pieces has a specification of 1cm×1cm×1cm, and the color-protecting agent is a solution containing 0.10% citric acid and 0.15% vitamin C; the color-protecting agent can prevent the burdock from being cut into pieces Browning after contact with the air, cutting the burdock into small pieces is more conducive to the leaching of the internal components of the burdock during later fermentation; the burdock should be soaked in the color-protecting agent immediately after being cut into pieces, and the color-protecting agent should be immersed in the burdock pieces. If the processing volume is large It can be stirred to prevent the small pieces o...

Embodiment 3

[0049] A preparation method of compound fruit and vegetable burdock root enzyme, is characterized in that, comprises the following steps:

[0050] (1) Fresh burdock is cleaned and peeled, and mildewed and rotten tissues are removed;

[0051] (2) Soak the burdock in the color-protecting agent after being cut into pieces;

[0052] (3) Wash fresh fruits and vegetables, sterilize them with ultraviolet radiation, peel the fruits and vegetables that need to be peeled, and cut the fruits and vegetables that need to be cut into pieces; the ultraviolet irradiation time is 30min, and the size of the fruit and vegetable cuts is 1cm×1cm×1cm. Cutting time is controlled within 30 minutes;

[0053] (4) adding the sugar water into the cut burdock and the cut fruits and vegetables, and stirring evenly to obtain the fermentation raw material mixture;

[0054] (5) Add sake yeast and Aspergillus oryzae, stir evenly, and seal and ferment in the dark; the sealed fermentation process is as follows...

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Abstract

The invention discloses fruit and vegetable blended burdock enzyme and a preparation method thereof. The preparation method includes: cleaning and peeling fresh burdock to remove mildew and decaying tissue; cutting the burdock into pieces and soaking the same in a color fixative; cleaning fresh fruit and vegetable, sterilizing by ultraviolet irradiation, peeling and cutting into pieces; adding sugar water into the burdock pieces and the fruit and vegetable pieces with even stirring; adding sake yeast and aspergillus oryzae with even stirring, sealing and performing temperature controlled segmental fermentation; after fermentation is completed, filtering out dregs of the burdock and the fruit and vegetable to obtain the enzyme. The fruit and vegetable blended burdock enzyme comprises, by weight, 18-25% of burdock, 6-10% of apples, 6-10% of pears, 6-10% of hawthorns, 6-10 parts of wolfberries, 6-10% of celery, 6-10% of carrot, 6-10% of cabbage, 6-10% of dragon fruit, 6-10% of broccoli and 6-10% of oranges. The preparation method is rich in source of raw materials, short in fermentation cycle and high in production efficiency; the enzyme is good in taste and contains many bioactive substances which are beneficial to health.

Description

technical field [0001] The invention belongs to the technical field of nutritional food, and in particular relates to a compound fruit and vegetable burdock enzyme and a preparation method thereof. Background technique [0002] Burdock is a biennial herb of Compositae, which has detoxification, antipyretic, and strong effects. It was listed as a medicinal and edible plant by the Ministry of Health in 2002. Burdock mainly contains chemical components such as thioacetylenes, polyphenols, volatile oil, arctic acid, inulin and amino acids. Among them, the total content of burdock inulin accounts for about 34% of the dry weight of burdock root, and is the main pharmacologically active component of burdock. The pharmacological effects of burdock are summarized as growth-promoting effects, substances that inhibit tumor growth for possible tumors and skin diseases, and antibacterial effects. [0003] Due to its high fiber content and taste characteristics, burdock is currently mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2250/762A23V2200/32A23V2200/324A23V2200/30A23V2200/314A23V2200/328A23V2200/326
Inventor 丁朋王乃馨李超丁利张朋
Owner 天益食品(徐州)有限公司
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