Preparation method of moringa oleifera leaf propolis enzyme and enzyme composition

A technology of wood leaf bee and gelatin enzyme, which is applied in the direction of bacteria used in food preparation, food science, and the function of food ingredients, can solve the problems of general extraction effect, poor taste, and complicated extraction process of flavonoids, and shorten the fermentation process. time, increase market competitiveness, and shorten fermentation time

Pending Publication Date: 2020-09-04
龙鼎(内蒙古)农业股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1) When adopting this method to prepare Moringa ferment, need pass through twice fermentation, the first fermentation needs 6-7 days, and second fermentation needs 80-100 days, causes the production cycle of Moringa ferment to be long
On the one hand, the yield of Moringa enzyme is reduced, and on the other hand, the production cost of Moringa enzyme is increased. From the perspective of its quality index, the product quality does not have an advantage, so that it does not have market competitiveness
[0007] (2) Direct fermentation, it is difficult to completely release the beneficial substances in Moringa into Moringa enzyme
However, since the flavonoids in propolis are basically in a bound state, the body cannot directly absorb them, so treatment is required to improve the body's absorption of beneficial substances in propolis
However, at present, the extraction process of flavonoids in propolis is complicated, and the extraction effect is general, and propolis also has characteristics such as bitter taste and poor taste.

Method used

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  • Preparation method of moringa oleifera leaf propolis enzyme and enzyme composition
  • Preparation method of moringa oleifera leaf propolis enzyme and enzyme composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method of Moringa leaf propolis enzyme, comprising the following steps:

[0041] Step 1: Raw material pretreatment

[0042] Pretreatment of Moringa leaves: First, mash the Moringa leaves that have been screened, washed and drained, and add vitamin C with a mass ratio of 0.005:100 to the Moringa leaves when mashing. Then the mashed leaves of Moringa oleifera were added to an active enzyme solution containing acid protease, pectinase, and cellulase at a pH value of 3.8, and enzymolysis was carried out at a temperature of 45°C for 3.5 hours to obtain active leaves of Moringa oleifera For the enzymatic hydrolyzate, the active Moringa leaf enzymolyzate was inactivated at a temperature of 80° C. for 10 minutes to obtain the Moringa leaf enzymolyzate. Wherein, the mass ratio of acid protease, pectinase, cellulase and Moringa leaf is 0.2:1:1.8:100; The mass ratio of water is 1:3.

[0043]Propolis pretreatment: first place impurity-free propolis at -18°C for pre...

Embodiment 2

[0052] A preparation method of Moringa leaf propolis enzyme, comprising the following steps:

[0053] Step 1: Raw material pretreatment

[0054] Pretreatment of Moringa leaves: First, mash the Moringa leaves that have been screened, washed and drained, and add vitamin C with a mass ratio of 0.03:100 to the Moringa leaves when mashing. Then the mashed Moringa leaves were added to an active enzyme solution containing acid protease, pectinase, and cellulase at a pH of 4.4, and enzymolysis was carried out at a temperature of 55°C for 5 hours to obtain active Moringa leaf enzymes For the hydrolyzate, the active Moringa leaf enzymatic hydrolyzate was inactivated for 30 minutes at a temperature of 100° C. to obtain the Moringa leaf enzymolyzate. Wherein, the mass ratio of acid protease, pectinase, cellulase and Moringa leaf is 0.5:1.5:2.3:100; The mass ratio of water is 1:8.

[0055] Propolis pretreatment: first place impurity-free propolis at -25°C for pre-cooling for 48 hours, t...

Embodiment 3

[0064] A preparation method of Moringa leaf propolis enzyme, comprising the following steps:

[0065] Step 1: Raw material pretreatment

[0066] Pretreatment of Moringa leaves: First, mash the Moringa leaves that have been screened, washed and drained, and add vitamin C with a mass ratio of 0.005:100 to the Moringa leaves when mashing. Then the mashed leaves of Moringa oleifera were added to an active enzyme solution containing acid protease, pectinase, and cellulase at a pH value of 4.2, and enzymolysis was carried out at a temperature of 55° C. for 4.5 hours to obtain active leaves of Moringa oleifera Enzymolyzed liquid, the active Moringa leaf enzymolyzed liquid was inactivated at a temperature of 80° C. for 25 minutes to obtain the Moringa leaf enzymolyzed liquid. Wherein, the mass ratio of acid protease, pectinase, cellulase and Moringa leaf is 0.5:1.4:2.2:100; The mass ratio of water is 1:7.

[0067] Propolis pretreatment: first place impurity-free propolis at -20°C f...

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Abstract

The invention discloses a preparation method of moringa oleifera leaf propolis enzyme and an enzyme composition of the moringa oleifera leaf propolis enzyme. The preparation method comprises the following steps: pretreating moringa oleifera leaves by using an active enzyme, and redesigning a fermentation process for obtaining the moringa oleifera leaf propolis enzyme through fermentation. Calcium,potassium, iron, zinc, protein, amino acids, flavonoids, polyphenols and other substances existing in the moringa oleifera leaves and the propolis in a combined form are promoted to exist in the moringa oleifera leaf propolis enzyme in a free body form, so that the absorption of calcium, potassium, iron, zinc, protein, amino acids, flavonoids and polyphenols by an organism is facilitated; and therefore, the utilization of functional substances in the moringa oleifera leaf propolis enzyme is improved, and the function of the moringa oleifera leaf propolis enzyme is improved. Meanwhile, throughpretreatment of the moringa oleifera leaves and redesign of fermentation, the fermentation time of the moringa oleifera leaf propolis enzyme is obviously shortened, the production cost of the moringaoleifera leaf propolis enzyme is reduced, and the market competitiveness of the moringa oleifera leaf propolis enzyme products is enhanced.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a preparation method and an enzyme composition of Moringa oleifera leaf propolis enzyme. Background technique [0002] Moringa enzyme is a popular new star of health food in recent years. It has been vigorously praised by the health food industry for its high protein, low fat, high fiber, and high vitamin content characteristics, as well as its hypoglycemic, antibacterial, anti-inflammatory, and heart-strengthening health effects. welcome. [0003] Moringa leaf is a high-calcium plant product. Its calcium content is more than 4 times that of milk, and it also contains high potassium, iron, zinc, protein and amino acids. It is a functional food with complete nutrients. In addition, the polyphenols in Moringa leaves have active hydroxyl oxygen, which can scavenge free radicals and eliminate the toxicity of free radicals under the action of polyphenol oxidase, and h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/00
CPCA23L33/00A23L29/06A23L29/065A23L29/035A23V2002/00A23V2400/169A23V2250/762A23V2250/708A23V2250/6422A23V2250/606A23V2250/61A23V2200/30
Inventor 龙凤付春艳
Owner 龙鼎(内蒙古)农业股份有限公司
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