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Preparation technology for high antioxidant activity zizyphus mauritiana enzymes

A technology of oxidation activity and preparation technology, applied in food science, food preservation, application, etc., can solve the problems of rare jujube products, achieve the effects of protecting vitamin C, stabilizing color, and preventing browning

Active Publication Date: 2019-05-07
山西师范大学
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the research and development of jujube products mainly focus on red jujube products, but the products about green jujube are very rare, and there are no relevant reports on the preparation of enzymes from green jujube

Method used

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  • Preparation technology for high antioxidant activity zizyphus mauritiana enzymes
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  • Preparation technology for high antioxidant activity zizyphus mauritiana enzymes

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Experimental program
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Embodiment Construction

[0039] Specific embodiments of the present invention will be described in detail below.

[0040] The embodiment scheme of the present invention uses green jujube as raw material, after steaming, color protection and sterilization, the ratio of green jujube to sugar water is 1:2, and yeast, Lactobacillus bulgaricus and Streptococcus thermophilus are inoculated for constant temperature cultivation for 4 days to clarify , filtration, sterilization and other processes to make high antioxidant activity green jujube enzyme stock solution. The jujube enzyme prepared by this method has the characteristics of rich jujube aroma, smooth and delicate juice, and mellow taste; it can effectively regulate human metabolism and maintain the balance of human intestinal flora; it is rich in vitamin C, flavonoids, polyphenols, SOD, polypeptides, etc. Antioxidant active substances can delay the aging process and improve human immune function.

[0041] 1. Single factor test

[0042] 1. Selecting ...

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Abstract

The preparation technology includes taking zizyphus mauritiana as a raw material, blending the zizyphus mauritiana and syrup with a ratio being 1 : 2 after boiling, color protecting and sterilization,inoculating microzyme, lactobacillus bulgaricus and streptococcus thermophilus to perform constant temperature incubation for 4 d, and performing clarification, filtering, disinfection and other technologies so that a high antioxidant activity zizyphus mauritiana enzyme stock solution can be prepared. Prepared zizyphus mauritiana enzymes have characteristics of strong in fragrance, smooth and fine in juice and mellow in taste; the zizyphus mauritiana enzymes can effectively adjust human body metabolism and maintain the balance of human intestinal flora; and the zizyphus mauritiana enzymes arerich in vitamin C, flavone, polyphenol, SOD, polypeptide and other antioxidant active substances which can delay aging and enhancing human immune functions.

Description

technical field [0001] The invention belongs to the field of fruit processing and the technical field of nutrition and health products, and specifically relates to a preparation process of green jujube enzyme with high antioxidant activity. Background technique [0002] Jujube is rich in protein, 36 kinds of trace elements, 18 kinds of amino acids, multivitamins, organic acids and other nutrients. Health-care functional ingredients are health food that integrates the three major functions of nutrition, nourishment and medical treatment. [0003] Compared with red dates, green dates have higher antioxidant activity. With the ripening of jujube fruit, a series of complex biochemical reactions occur inside the fruit. The ripening of jujube fruit makes the content of total sugar, reducing sugar, trace elements, especially Fe, etc. gradually increase, but the content of vitamin C, total phenols, total Compared with the immature period, the flavonoid content and antioxidant capa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L5/41A23L3/3508A23L29/00
Inventor 李桂峰王筱楠吴建虎徐建国
Owner 山西师范大学
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