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Chestnut fruit enzyme and preparation method thereof

A fruit enzyme and chestnut technology, which is applied in the fields of bacteria, food science, and application used in food preparation, can solve the problems of thin enzyme taste, short fermentation period, and few fermentation products, so as to prolong the fermentation period and improve the antioxidant capacity. , the effect of enriching fermentation products

Pending Publication Date: 2019-10-15
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, more sugar is added in the production process of existing fruit enzymes. During the fermentation process, the strain mainly mobilizes the enzyme system of sugar metabolism, so the fermentation cycle is short, the fermentation products are less, the taste of the enzyme is weak, and the effect on antioxidant unsatisfactory

Method used

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  • Chestnut fruit enzyme and preparation method thereof
  • Chestnut fruit enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A chestnut and blueberry enzyme comprises the following raw materials in parts by weight: 12 parts of chestnut kernels, 30 parts of blueberries and 60 parts of water.

[0043] Chestnut kernels are the raw chestnut kernels obtained after shelling out small chestnuts and soaking in 5g / LVc solution, removing and draining.

[0044] The preparation method of chestnut blueberry enzyme is as follows:

[0045] (1) Chestnut kernels, blueberries and water are mixed and crushed to obtain a fermentation substrate;

[0046] (2) The fermentation substrate was inoculated with Lactobacillus plantarum (commercially available, inoculum size 0.05%), Streptococcus thermophilus (commercially available, inoculum size 0.05%), Lactobacillus bulgaricus (commercially available, inoculum size 0.05%) and Saccharomyces cerevisiae (marketed sales, inoculum size 0.2%), 26 ° C fermentation culture, monitoring total sugar, reducing sugar, total acid, ethanol content in the fermentation broth, when the...

Embodiment 2

[0049] A chestnut and pineapple enzyme comprises the following raw materials in parts by weight: 15 parts of raw chestnut kernels, 25 parts of pineapple and 50 parts of water.

[0050] The chestnut kernels are the raw chestnut kernels obtained after shelling the small chestnuts and soaking them in 6g / LVc solution, removing and draining.

[0051] The preparation method of chestnut pineapple enzyme is as follows:

[0052] (1) Chestnut kernels, pineapple and water are mixed and broken to obtain a fermentation substrate;

[0053](2) The fermentation substrate was inoculated with Lactobacillus plantarum (commercially available, inoculum size 0.06%), Streptococcus thermophilus (commercially available, inoculum size 0.06%) and Saccharomyces cerevisiae (commercially available, inoculum size 0.3%), and fermented at 24°C. Total sugar, reducing sugar, total acid, ethanol content in monitoring fermented liquid, when satisfying total sugar 0-10g / L, reducing sugar 0-2g / L, total acid 1-3g / L...

Embodiment 3

[0056] A chestnut fruit enzyme comprises the following raw materials in parts by weight: 13 parts of chestnut kernels, 25 parts of apples, 25 parts of pears and 40 parts of water.

[0057] Among them, the chestnut kernels are medium-ripe chestnut kernels.

[0058] The preparation method of chestnut fruit enzyme is as follows:

[0059] (1) Chestnut kernels, fruit and water are mixed and crushed to obtain a fermentation substrate;

[0060] (2) The fermentation substrate was inoculated with Streptococcus thermophilus (commercially available, inoculum size 0.1%) and Saccharomyces cerevisiae (commercially available, inoculum size 0.4%), fermented at 28°C, and the total sugar, reducing sugar, and total acid in the fermentation broth were monitored, Ethanol content, when meeting total sugar 0-10g / L, reducing sugar 0-2g / L, total acid 1-3g / L, when ethanol content 1%-4% (v / v), obtain fermented liquid, fermentation time 10 sky;

[0061] (3) Add sucrose and citric acid in the fermented...

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Abstract

The invention discloses chestnut fruit enzyme. The chestnut fruit enzyme is prepared from the following raw materials in parts by weight: 10-15 parts of a chestnut kernel, 25-50 parts of a fruit and 25-75 parts of water. The chestnut kernels, the fruits and the water are mixed and crushed, then the mixture is inoculated with lactic acid bacteria and yeast, the mixture is subjected to fermental cultivation at 20-28 DEG C for 7-15 days, and additives are added to fermentation broth to prepare the chestnut fruit enzyme. The invention further discloses a preparation method of the chestnut fruit enzyme. According to the chestnut fruit enzyme and the preparation method thereof, chestnut is used as a raw material, fruit fermentation is matched, so that the fermentation period is prolonged, fermentation products are enriched, and the antioxidant capacity of products is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chestnut fruit enzyme and a preparation method thereof. Background technique [0002] "Fruit enzyme" is a nutritious food obtained by washing and cutting fruits, mixing a certain proportion of sugar and water, and sealing and fermenting. It can supplement the nutrients needed by the human body, improve intestinal flora, promote intestinal peristalsis, and regulate metabolism. [0003] However, more sugar is added in the production process of existing fruit enzymes. During the fermentation process, the strain mainly mobilizes the enzyme system of sugar metabolism, so the fermentation cycle is short, the fermentation products are less, the taste of the enzyme is weak, and the effect on antioxidant Not as expected. [0004] Therefore, how to provide a fruit enzyme with rich fermentation products and strong antioxidant capacity and its preparation method has become an urgent problem...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2400/123A23V2400/249A23V2400/169A23V2200/30A23V2250/032A23V2250/506A23V2250/5086A23V2250/5108A23V2250/51088A23V2250/5112A23V2250/5114A23V2250/5488A23V2250/76A23V2250/708A23V2250/628A23V2200/048A23V2200/02
Inventor 邹静常学东李斌陈晓慧
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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