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Preparation process of emblic leafflower fruit enzyme product with mixed bacteria segmented fermentation and prepared enzyme product

A preparation process and staged fermentation technology, applied in the field of enzyme products, can solve the problems of complex equipment process, long fermentation time, and ultrasonic energy consumption.

Inactive Publication Date: 2019-06-14
GUANGDONG LITAI BIG HEALTH IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing disclosed emblica enzyme production technologies mainly include two types: (1) single fruit emblica enzyme, such as Chinese patent application 107668683A; and (2) compound fruit emblica fermentation, such as Chinese patent application 105146520A, but the two The fermentation technology disclosed by the product has the disadvantages of ultrasonic energy consumption, complicated equipment process, easy to be infected with bacteria, and long fermentation time.

Method used

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  • Preparation process of emblic leafflower fruit enzyme product with mixed bacteria segmented fermentation and prepared enzyme product
  • Preparation process of emblic leafflower fruit enzyme product with mixed bacteria segmented fermentation and prepared enzyme product
  • Preparation process of emblic leafflower fruit enzyme product with mixed bacteria segmented fermentation and prepared enzyme product

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] 1. Raw material selection (emblica treatment): select 50 kg of fresh, non-rotten and mildew-free wild small fruit emblica in Puning, Guangdong Province, wash by hand with tap water, and dry the surface moisture naturally in a cool place.

[0062] 2. Whole fruit cutting of emblica: use a clean cutting machine with adjustable blade height to cut emblica on the surface of dry emblica, and adjust the height of the blade so that the cutting depth of the pulp is about 1.5-2mm. Immediately, transfer the emblical on the cut surface to a sterilized, temperature-controlled, agitating, sealable, interlayer stainless steel fermenter (100 L); the free amino acids and free polyphenols of the emblica The contents are 2.60mg / g and 7.80mg / g respectively.

[0063] 3. Mold aerobic pre-fermentation: Add 1200mL Aspergillus niger liquid strain and 1200mL Aspergillus oryzae liquid strain equivalent to the weight of Amla emblica into the stainless steel fermenter, stir evenly; pass sterile air...

Embodiment 2

[0070] 1. Treatment of emblica and Sydney: select fresh, non-rotten and non-mildew emblica, a small wild fruit of emblica in Puning, Guangdong Province, 30 kg, and 20 kg of Sydney, wash by hand with tap water, and dry the surface moisture naturally in a cool place .

[0071] 2. Shallow cutting treatment of emblica and Sydney whole fruit: use a clean cutting machine with adjustable blade height to cut the surface of emblica and snow pear, and adjust the blade height so that the cutting depth of the pulp is about 1.5-2mm . Immediately, transfer the cut emblica on the surface to a sterilized, temperature-controllable, agitating, sealable, interlayer stainless steel fermenter (100L); mix emblica and pear (3:2) After homogenization, the contents of free amino acids and free polyphenols were measured to be 1.77 mg / g and 5.30 mg / g, respectively.

[0072] 3. Pre-fermentation: Add 1,000 mL of Aspergillus niger liquid strain and 1,000 mL of Aspergillus oryzae liquid strain equivalent ...

Embodiment 3

[0079] 1. Cleaning of emblica and tangli: select 500 kg of fresh, non-rotten, and mildew-free wild small fruit emblica in Puning, Guangdong, and 100 kg of wild tangli in Meizhou, and use tap water and a blast cleaning machine (cleaning) Amount of 0.5t / h) for cleaning, and then use a blower dryer to dry the surface moisture of the fruit.

[0080] 2. Shallow cutting of emblica and Tang pear skin: use a clean cutting machine with adjustable blade height to cut the skin of emblica and sugar pear, adjust the height of the blade so that the cutting depth of the pulp is about 1.5-2mm. Immediately, transfer the cut emblica and Tangli to a sterilized, temperature-controlled, stirring function, sealable stainless steel fermenter with interlayer (1200 L); 5:1) after mixing, the contents of free amino acid and free polyphenol were measured to be 2.87mg / g and 9.30mg / g respectively.

[0081] 3. Pre-fermentation: Add 18L liquid strains of Aspergillus niger and 18L liquid strains of Aspergil...

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Abstract

The invention relates to a preparation process of an emblic leafflower fruit enzyme product with mixed bacteria segmented fermentation and a prepared enzyme product, and belongs to the technical fieldof fruit and vegetable fermentation products. The preparation process comprises: (1) selection of raw materials; (2) superficial cutting treatment of fruit; 3) mold aerobic pre-fermentation; (4) anaerobic fermentation of lactic acid bacteria and yeast; (5) coarse filtration; (6) preparation of the enzyme product. Compared with the existing emblic leafflower fruit enzyme production technology, thepreparation process achieves the effect that the production equipment cost is reduced by more than 30% for the same amount of the enzyme produced, the enzyme yield is increased by more than 8%, and the fermentation efficiency is reduced from the existing 615 days and 309 days to 80-100 days, the emblic leafflower fruit enzyme production efficiency is greatly improved, and the quality and the yield of the emblic leafflower fruit enzyme are greatly improved.

Description

technical field [0001] The invention relates to a preparation process of mixed bacteria staged fermentation emblica enzyme product and the prepared enzyme product, belonging to the technical field of fruit and vegetable fermentation products. Background technique [0002] Edible enzymes are made from animals, plants, and edible fungi through microbial fermentation, and contain polyphenols, flavonoids, functional sugars, polypeptides, amino acids, organic acids, vitamins, probiotics, and / or functional enzymes, etc. Solid or liquid fermented food with beneficial ingredients. The health functions of enzymes obtained from different raw materials and different fermentation processes are not the same. Vascular health, improve immunity, etc. [0003] Processing fruits into edible enzymes is an effective way to increase the added value of fruits. Emlical, also known as oil mandarin, is widely distributed in the (sub) tropics, and is mainly distributed in several provinces and reg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 罗庆发王启军苏春雷黄洁君王强
Owner GUANGDONG LITAI BIG HEALTH IND CO LTD
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