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Preparation method of rosa sterilis var. leioclada enzyme

A Roxa roxburghii enzyme and Rosa roxburghii technology are applied in the functions of food ingredients, food ingredients as taste improvers, food science, etc. It can solve problems such as inappropriate consumption, difficult to eat fresh food, unfavorable health, etc., to achieve the treatment of night blindness , enrich product types, and enhance immunity

Inactive Publication Date: 2019-02-15
QINGDAO KEHAI BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fresh fruit of Rosa roxburghii is sour and astringent in taste, and it is difficult to eat fresh. The relevant research of the prior art uses Rosa roxburghii as the raw material of enzyme, such as CN106174503A discloses a kind of preparation method of Rosa roxburghii enzyme based on liquid fermentation. 1. Fermentation bacteria and water are fermented together. However, because honey contains sweeteners, some specific groups of people are not suitable for taking it, and long-term use of this enzyme is not good for health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of Rosa roxburghii ferment comprises the following steps:

[0026] (1) Raw materials into the tank: mix isomaltulose, old brown sugar, and white granulated sugar in a ratio of 3:2:4, and put Rosa roxburghii and 80% sugar into the fermentation tank according to the method of one layer of fruit and one layer of sugar. Then pour sterile demineralized water into the fermenter. Among them, 200kg of Rosa roxburghii, 60kg of isomaltulose, 40kg of old brown sugar, and 80kg of white granulated sugar. The ratio of Rosa roxburghii, sugar and water is 1:0.9:1. After inoculation, 20% sugar is finally covered on the top layer. The fermenter was 80% filled.

[0027] (2) Inoculation: Lager yeast, Ayer yeast, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus were respectively activated and cultured for 48 hours, and fermented strains were inserted before capping with sugar. 6%, sealed fermentation.

[0028...

Embodiment 2

[0033] The preparation method of Rosa roxburghii ferment comprises the following steps:

[0034] (1) Raw materials into the tank: mix isomaltulose, old brown sugar, and white granulated sugar in a ratio of 3:2:4, and put Rosa roxburghii and 80% sugar into the fermentation tank according to the method of one layer of fruit and one layer of sugar. Then pour sterile demineralized water into the fermenter. Among them, 200kg of Rosa roxburghii, 60kg of isomaltulose, 40kg of old brown sugar, and 80kg of white granulated sugar. The ratio of Rosa roxburghii, sugar and water is 1:0.9:1. After inoculation, 20% sugar is finally covered on the top layer. The fermenter was 80% filled.

[0035] (2) Inoculation: Lager yeast, Ayer yeast, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus were respectively activated and cultured for 48 hours, and fermented strains were inserted before capping with sugar. 10%, sealed fermentation.

[003...

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PUM

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Abstract

The present invention discloses a preparation method of a rosa sterilis var. leioclada enzyme and belongs to the technical field of food fermentation. Firstly, rosa sterilis var. leioclada raw material selecting, washing and slicing are conducted; then the rosa sterilis var. leioclada and sugar are subjected to a mixed fermentation; raw material matching and feeding into a tank, micro-organism strain inoculating, constant temperature fermenting, filtering, aging, etc. are conducted to obtain the enzyme; and finally, blending, filling, sterilizing and packaging are conducted to obtain a finished product. Mixed sugar of isomaltulose, old brown sugar and white granulated sugar is selected and has good health-care effects. The rosa sterilis var. leioclada enzyme is simple in technology, refreshing in mouthfeel, unique in flavor, rich in nutrients, natural, healthy, rich in vitamin C, SOD and other various characteristic ingredients, has functions on regulating body immune functions, delaying aging, preventing atherosclerosis and tumors, fills the blank of the edible enzyme field, enriches product variety, and has a very good market prospect and economic benefit.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a method for preparing an enzyme. Background technique [0002] Along with improving constantly of living standard, people have had new requirement to the quality of life, and what people pursue is to contain the nutritious drink that contains multiple nutritional labelings and is beneficial to human health, prolongs life and prolongs life. Edible enzymes are produced from one or more fresh vegetables, fruits, mushrooms, and Chinese herbal medicines through the fermentation of a variety of beneficial bacteria. They are rich in biological enzymes, polyphenols, probiotics, prebiotics, vitamins, Microbial fermentation products of functional ingredients such as organic acids and minerals. Through its own substance metabolism, microorganisms produce many complex intermediate metabolites or cross-metabolites through fermentation, realize the metabolic transformat...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30A23V2200/324A23V2200/32A23V2200/14
Inventor 李悦明徐建春祁尼娜李丹
Owner QINGDAO KEHAI BIOLOGICAL
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