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Aronia enzyme and preparation method thereof

A kind of berry enzyme, aronia technology, applied in the field of aronia enzyme and its preparation, to achieve a significant hangover effect

Inactive Publication Date: 2019-11-08
包选平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few aronia products independently developed and produced in China, which are still in the embryonic state, and the market is blank

Method used

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  • Aronia enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation of embodiment 1 Bacillus subtilis fermentation aronia ferment

[0020] A preparation method of aronia ferment, carried out according to the following steps:

[0021] (1) According to parts by weight, get fresh aronia 16kg, add water 20kg, beating, add glucose 2.0kg, potassium dihydrogen phosphate 0.6kg, mix evenly;

[0022] (2) Place the mixed material prepared in step (1) in a high-pressure container, sterilize at 121°C for 45 minutes, and take it out when the temperature of the sterilizer is lowered to 60°C;

[0023] (3) Insert the Bacillus subtilis bacterium liquid, put the material into a shaker at 37°C, and shake for 8d under the condition of 160r / min; the inoculation amount of the Bacillus subtilis bacterium liquid is 0.2% of the inoculated material, The number of viable bacteria in the bacterial solution is 2X10 8 cfu / mL;

[0024] (4) Filter the fermented material with absorbent cotton net, and then filter with suction filter funnel to further ...

Embodiment 2

[0025] The preparation of embodiment 2 lactic acid bacteria fermentation aronia ferment

[0026] A preparation method of aronia ferment, carried out according to the following steps:

[0027] (1) According to parts by weight, get fresh aronia 16kg, add water 20kg, beating, add glucose 2.0kg, potassium dihydrogen phosphate 0.6kg, mix evenly;

[0028] (2) Place the mixed material prepared in step (1) in a high-pressure container, sterilize at 121°C for 45 minutes, and take it out when the temperature of the sterilizer is lowered to 60°C;

[0029] (3) Insert the lactic acid bacteria liquid, put the material into a shaker at 37° C., and shake it for 8 days at 160 r / min; for 2X10 8 cfu / mL;

[0030] (4) Filter the fermented material with absorbent cotton net, and then filter with suction filter funnel to further remove the filter residue to obtain microbial enzyme; put the microbial enzyme in a container, seal and sterilize at 121°C for 30min, and place at 4°C Save it.

Embodiment 3

[0031] The preparation of embodiment 3 mixed fermented aronia ferment

[0032] A preparation method of aronia ferment, carried out according to the following steps:

[0033] (1) According to parts by weight, get fresh aronia 16kg, add water 20kg, beating, add glucose 2.0kg, potassium dihydrogen phosphate 0.6kg, mix evenly;

[0034] (2) Place the mixed material prepared in step (1) in a high-pressure container, sterilize at 121°C for 45 minutes, and take it out when the temperature of the sterilizer is lowered to 60°C;

[0035] (3) Insert the Bacillus subtilis bacteria liquid and the lactic acid bacteria bacteria liquid, put the material into a shaker at 37° C., and shake for 8 days under the condition of 150 r / min; the inoculum amount of the Bacillus subtilis bacteria liquid is 0.1% of the inoculated material , the number of viable bacteria in the Bacillus subtilis liquid is 1X10 8 cfu / mL; the inoculum amount of the lactic acid bacteria liquid is 0.1% of the inoculated mater...

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Abstract

The invention discloses an aronia enzyme and a preparation method thereof. The aronia enzyme is prepared from a raw material of fresh aronia through fermentation of bacillus subtilis and / or lactic acid bacteria. According to the prepared aronia enzyme, the bacillus subtilis and / or the lactic acid bacteria is taken as a fermentation strain, the content of GABA in a fermentation product is significantly increased, a significant anti-alcohol effect is realized, and the foundation is laid for developing anti-alcohol natural drinks and drugs.

Description

technical field [0001] The invention belongs to the technical field of food-grade enzyme preparation, and in particular relates to an aronia enzyme and a preparation method thereof. Background technique [0002] Aronia is native to eastern North America and was first encountered by Native American Indians. Around the 14th century, they used aronia berries as a healthy food for a long time, and they also made it into a drinking material that can help treat colds. Aronia fruit and its extracts have special curative effects on cardiovascular and cerebrovascular diseases, anthocyanins and flavonoids also help to maintain urinary tract health; extremely high vitamin content, have anti-aging functions, but the taste of aronia fruit is sour , not suitable for direct consumption. Aronia is known as the "King of Anthocyanins". Aronia contains 1480mg anthocyanins, 664mg proanthocyanidins and 1752mg polyphenols per 100g. The total antioxidants exceed 2000mg, and the ORAC antioxidant ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00A61K36/736A61P39/02
CPCA23L2/382A23V2002/00A61K36/736A61K2236/19A23L33/00A61P39/02A23V2200/334
Inventor 包选平
Owner 包选平
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