CN108741020A - A kind of miracle fruit enzyme stoste, ferment freeze-dried powder and preparation method and purposes - Google Patents
A kind of miracle fruit enzyme stoste, ferment freeze-dried powder and preparation method and purposes Download PDFInfo
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- CN108741020A CN108741020A CN201810443248.3A CN201810443248A CN108741020A CN 108741020 A CN108741020 A CN 108741020A CN 201810443248 A CN201810443248 A CN 201810443248A CN 108741020 A CN108741020 A CN 108741020A
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- 235000011341 Sideroxylon dulcificum Nutrition 0.000 title claims abstract description 93
- 235000005266 Thaumatococcus daniellii Nutrition 0.000 title claims abstract description 92
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 49
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 title claims abstract description 20
- 240000007326 Thaumatococcus daniellii Species 0.000 title claims abstract 22
- 238000000855 fermentation Methods 0.000 claims abstract description 76
- 230000004151 fermentation Effects 0.000 claims abstract description 76
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 59
- 238000000034 method Methods 0.000 claims abstract description 49
- 230000008569 process Effects 0.000 claims abstract description 20
- 238000005360 mashing Methods 0.000 claims abstract description 11
- 239000002054 inoculum Substances 0.000 claims description 46
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 38
- 238000004108 freeze drying Methods 0.000 claims description 35
- 241000894006 Bacteria Species 0.000 claims description 27
- 238000010438 heat treatment Methods 0.000 claims description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 22
- 239000004310 lactic acid Substances 0.000 claims description 19
- 235000014655 lactic acid Nutrition 0.000 claims description 19
- 239000006228 supernatant Substances 0.000 claims description 19
- 239000000047 product Substances 0.000 claims description 15
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 14
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 14
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 14
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 235000014101 wine Nutrition 0.000 claims description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 10
- 235000019990 fruit wine Nutrition 0.000 claims description 10
- 241000186660 Lactobacillus Species 0.000 claims description 8
- 229940039696 lactobacillus Drugs 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 5
- 229940079593 drug Drugs 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 230000003064 anti-oxidating effect Effects 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 102000010911 Enzyme Precursors Human genes 0.000 claims description 3
- 108010062466 Enzyme Precursors Proteins 0.000 claims description 3
- 230000036541 health Effects 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims 2
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 10
- 230000003647 oxidation Effects 0.000 abstract description 9
- 238000007254 oxidation reaction Methods 0.000 abstract description 9
- 238000011161 development Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 244000179853 Sideroxylon dulcificum Species 0.000 description 71
- 239000000463 material Substances 0.000 description 46
- 238000001035 drying Methods 0.000 description 28
- 230000005496 eutectics Effects 0.000 description 17
- 238000002474 experimental method Methods 0.000 description 17
- 238000007710 freezing Methods 0.000 description 17
- 230000000694 effects Effects 0.000 description 16
- 230000008014 freezing Effects 0.000 description 16
- 238000012360 testing method Methods 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000013399 edible fruits Nutrition 0.000 description 11
- 241000219095 Vitis Species 0.000 description 8
- 238000005259 measurement Methods 0.000 description 8
- 238000011160 research Methods 0.000 description 7
- 239000012535 impurity Substances 0.000 description 6
- 241000486634 Bena Species 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 101710084933 Miraculin Proteins 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
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- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003026 anti-oxygenic effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000013569 fruit product Nutrition 0.000 description 2
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- 230000000630 rising effect Effects 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 241000220217 Sapotaceae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
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- 230000000813 microbial effect Effects 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 238000005092 sublimation method Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000002255 vaccination Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
- A61K9/19—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles lyophilised, i.e. freeze-dried, solutions or dispersions
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/31—Extraction of the material involving untreated material, e.g. fruit juice or sap obtained from fresh plants
Abstract
The present invention provides a kind of miracle fruit enzyme stostes, are made of the preparation method including the following steps：1) it pre-processes:Miracle fruit is taken, is enucleated, mashing；2) saccharomycetes to make fermentation；3) lactobacillus-fermented.A kind of the present invention also provides miracle fruit enzyme stostes after vacuum freeze drying manufactured miracle fruit ferment freeze-dried powder.The present invention also provides the preparation methods and purposes of above-mentioned miracle fruit enzyme stoste and miracle fruit ferment freeze-dried powder.Miracle fruit enzyme stoste provided by the invention and its freeze-dried powder save the flavor and nutriment of miracle fruit, also add its oxidation resistance, substantially increase miracle fruit processing with using level, new road is opened up for the comprehensive development and utilization of miracle fruit.
Description
Technical field
Present invention relates particularly to a kind of miracle fruit enzyme stoste, ferment freeze-drying is turned over and respective preparation method and purposes.
Background technology
Miracle fruit (Synsepalum dulcificum), also known as miracle fruit (miracle fruit), dreamlike fruit or honey are drawn
Holy fruit is Sapotaceae miracle fruit category, and evergreen shrubs plant originates in West Africa torrid areas, and NATURAL DISTRIBUTION is in West Africa to the Congo one
Band is also found in Indonesian jungle.It is tropical to introduce China Hainan, Yunnan, Guangxi and Fujian etc. the 1960s
Subtropical zone belongs to the rare plant of national treasure grade.Contain peculiar On Miraculin (miraculin) in miracle fruit, is a kind of
Spoiled glycoprotein, thus it is possible to vary the sense of taste of people generates sweetened effect, and lemon, bitter orange, the high food of the acidity such as grape fruit is made to turn
It is melted into the sweetness as delicious wine jade dew, thus is known as " the strange fruit of the first under heaven ".The unique change function of odor of miracle fruit and improvement pancreas islet
The pharmacological activity that element is resisted is that the treatment of diabetic opens up a new way, and can also develop into slimming drugs or inhibition
Outside the drug of appetite and the sweetener of low energy, miracle fruit also has stronger oxidation resistance and antitumor activity, is one
The rising food of kind.
Miracle fruit is a kind of wholefood of great development prospect, but its fresh fruit phase is short, the unique On Miraculin contained
Non-refractory again, seriously hinders the development and utilization of miracle fruit.
Invention content
To solve the above problems, the present invention provides a kind of miracle fruit enzyme stoste, ferment freeze-dried powder and respective preparations
Method.
Present invention firstly provides a kind of miracle fruit enzyme stostes, it is made of the preparation method including the following steps
's：
1) it pre-processes:Miracle fruit is taken, is enucleated, mashing；
2) saccharomycetes to make fermentation:Saccharomycete is added according to the inoculum concentration of 0.05%~0.15% (w/w), ferments at 20~33 DEG C
6~36 hours, take supernatant；
3) lactobacillus-fermented:Lactic acid bacteria is added according to the inoculum concentration of 0.5%~3% (w/w), fermentation 12 at 25~43 DEG C~
60 hours, supernatant is taken, obtains enzyme stoste.
In step (2), saccharomycete inoculum concentration is 0.08%~0.12% (w/w)；Preferably, saccharomycete inoculum concentration is
0.10% (w/w)；
And/or in step 2), fermentation temperature is 25~30 DEG C；Preferably, fermentation temperature is 28 DEG C；
And/or in step 2), fermentation time is 12~36 hours；Preferably, fermentation time is 24 hours；
And/or in step 2), the saccharomycete is grape wine fruit wine uses yeast fungus.
In step 3), the lactic acid bacteria is selected from lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, youth bifid
One or more of bacillus；
And/or in step 3), lactobacillus inoculum amount is 1.5%~2.5% (w/w)；Preferably, lactobacillus inoculum amount is
2.0% (w/w)；
And/or in step 3), fermentation temperature is 30~40 DEG C；Preferably, fermentation temperature is 35 DEG C；
And/or in step 3), fermentation time is 24~48 hours；Preferably, fermentation time is 36 hours.
The present invention also provides a kind of miracle fruit ferment freeze-dried powders, it is made by freeze-drying of enzyme stoste above-mentioned.
Preferably, it is made of following freeze drying process：
Enzyme stoste is taken, in -33~-40 DEG C of precoolings 8~10 hours, then in 30~50Pa of vacuum degree, temperature 25~35
Be dried in vacuo 18~24 hours under the conditions of DEG C, crush to get.
Preferably, the technique of the freeze-drying is：In -35 DEG C of low temperature precoolings 8~10 hours, then vacuum degree 30~
It is dry under the conditions of 50pa, 35 DEG C of heating temperature.
Preferably, the thickness of the freeze-drying is 10~20mm, preferably 15mm.
The present invention also provides a kind of preparation methods preparing miracle fruit enzyme stoste, it includes the following steps：
1) it pre-processes:Miracle fruit is taken, is enucleated, mashing；
2) saccharomycetes to make fermentation:Saccharomycete is added according to the inoculum concentration of 0.05%~0.15% (w/w), ferments at 20~33 DEG C
6~36 hours, supernatant is taken,
3) lactobacillus-fermented:Lactic acid bacteria is added according to the inoculum concentration of 0.5%~3% (w/w), fermentation 12 at 25~43 DEG C~
60 hours, supernatant is taken, obtains enzyme stoste；
Preferably：
In step (2), saccharomycete inoculum concentration is 0.08%~0.12% (w/w)；Preferably, saccharomycete inoculum concentration is
0.10% (w/w)；
And/or in step 2), fermentation temperature is 25~30 DEG C；Preferably, fermentation temperature is 28 DEG C；
And/or in step 2), fermentation time is 12~36 hours；Preferably, fermentation time is 24 hours；
And/or in step 2), the saccharomycete is grape wine fruit wine uses yeast fungus；
Preferably：
In step 3), the lactic acid bacteria is selected from lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, youth bifid
One or more of bacillus；
And/or in step 3), lactobacillus inoculum amount is 1.5%~2.5% (w/w)；Preferably, lactobacillus inoculum amount is
2.0% (w/w)；
And/or in step 3), fermentation temperature is 30~40 DEG C；Preferably, fermentation temperature is 35 DEG C；
And/or in step 3), fermentation time is 24~48 hours；Preferably, fermentation time is 36 hours.
The present invention also provides a kind of methods preparing miracle fruit ferment freeze-dried powder, and steps are as follows：Take zymogen above-mentioned
Liquid in -33~-40 DEG C of precoolings 8~10 hours, then is dried in vacuo under the conditions of 30~50Pa of vacuum degree, 25~35 DEG C of temperature
18~24 hours, crush to get；
Preferably, the technique of the freeze-drying is：In -35 DEG C of low temperature precoolings 8~10 hours, then vacuum degree 30~
It is dry under the conditions of 50pa, 35 DEG C of heating temperature；
Preferably, the thickness of freeze-drying is 10~20mm, preferably 15mm.
The present invention also provides miracle fruit ferment freeze-dried powder above-mentioned, miracle fruit ferment freeze-dried powders above-mentioned to have in preparation
Purposes in the food of anti-oxidation function, health products or drug.
Miracle fruit enzyme stoste provided by the invention and its freeze-dried powder had both saved the flavor and nutriment of miracle fruit,
Its oxidation resistance is also added, the food, health products or drug of anti-oxidation function can be made, substantially increase miracle fruit and add
Work opens up new road with using level for the comprehensive development and utilization of miracle fruit.
Obviously, the above according to the present invention is not being departed from according to the ordinary technical knowledge and customary means of this field
Under the premise of the above-mentioned basic fundamental thought of the present invention, the modification, replacement or change of other diversified forms can also be made.
The specific implementation mode of form by the following examples remakes further specifically the above of the present invention
It is bright.But the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to example below.It is all to be based on the above of the present invention
The technology realized all belongs to the scope of the present invention.
Description of the drawings
Miracle fruit ferment slurries resistance change situation when Fig. 1 cools down；
Miracle fruit ferment slurries resistance change situation when Fig. 2 heats up；
Fig. 3 miracle fruit ferment slurries pre-freeze temperature temperature changing curve diagrams.
Specific implementation mode
1 preparation method of the present invention of embodiment prepares miracle fruit enzyme stoste
1 material
Saccharomycete：Grape wine fruit wine special yeast RW, stock number：80000877, source：Angel Yeast share is limited
Company；
Lactic acid bacteria：The Mixed Microbes of lactobacillus acidophilus and bifidobacterium adolescentis, lactobacillus acidophilus：Number:BNCC185342 comes
Source：BeNa Culture Collection Institute of Biotechnology；Bifidobacterium adolescentis：BNCC186535, source：Beijing North, which is received, creates the biological skill of connection
Art research institute
2 preparation processes
1) it pre-processes：The fresh miracle fruit that maturity is almost the same is taken, bad fruit and impurity are removed, after being cleaned with pure water,
In 100mg/L NaClO22min is impregnated in solution, to kill the mould on surface, is then rinsed well, is drained with pure water, gone
Core, mashing；
2) saccharomycetes to make fermentation：According to inoculum concentration 0.10%w/w) inoculation yeast bacterium, it ferments 24 hours at 28 DEG C, takes supernatant
Liquid；
3) lactobacillus-fermented：According to inoculum concentration 2% (w/w) inoculating lactic acid bacterium, ferments 36 hours at 35 DEG C, takes supernatant,
Enzyme stoste is obtained, enzyme stoste should preserve at 4 DEG C.
2 preparation method of the present invention of embodiment prepares miracle fruit enzyme stoste
1 material
Saccharomycete：Grape wine fruit wine special yeast RW, stock number：80000877, source：Angel Yeast share is limited
Company；
Lactic acid bacteria：The Mixed Microbes of lactobacillus acidophilus and bifidobacterium adolescentis, lactobacillus acidophilus：Number:BNCC185342 comes
Source：BeNa Culture Collection Institute of Biotechnology；Bifidobacterium adolescentis：BNCC186535, source：Beijing North, which is received, creates the biological skill of connection
Art research institute
2 preparation processes
1) it pre-processes：The fresh miracle fruit that maturity is almost the same is taken, bad fruit and impurity are removed, after being cleaned with pure water,
In 100mg/L NaClO22min is impregnated in solution, to kill the mould on surface, is then rinsed well, is drained with pure water, gone
Core, mashing；
2) saccharomycetes to make fermentation：According to inoculum concentration 0.05%w/w) inoculation yeast bacterium, it ferments 6 hours at 20 DEG C, takes supernatant；
3) lactobacillus-fermented：According to inoculum concentration 0.5% (w/w) inoculating lactic acid bacterium, ferments 12 hours at 25 DEG C, take supernatant
Liquid, obtains enzyme stoste, and enzyme stoste should preserve at 4 DEG C.
3 preparation method of the present invention of embodiment prepares miracle fruit enzyme stoste
1 material
Saccharomycete：Grape wine fruit wine special yeast RW, stock number：80000877, source：Angel Yeast share is limited
Company；
Lactic acid bacteria：The Mixed Microbes of lactobacillus acidophilus and bifidobacterium adolescentis, lactobacillus acidophilus：Number:BNCC185342 comes
Source：BeNa Culture Collection Institute of Biotechnology；Bifidobacterium adolescentis：BNCC186535, source：Beijing North, which is received, creates the biological skill of connection
Art research institute
2 preparation processes
1) it pre-processes：The fresh miracle fruit that maturity is almost the same is taken, bad fruit and impurity are removed, after being cleaned with pure water,
In 100mg/L NaClO22min is impregnated in solution, to kill the mould on surface, is then rinsed well, is drained with pure water, gone
Core, mashing；
2) saccharomycetes to make fermentation：According to inoculum concentration 0.15%w/w) inoculation yeast bacterium, it ferments 36 hours at 33 DEG C, takes supernatant
Liquid；
3) lactobacillus-fermented：According to inoculum concentration 3% (w/w) inoculating lactic acid bacterium, ferments 60 hours at 43 DEG C, takes supernatant,
Enzyme stoste is obtained, enzyme stoste should preserve at 4 DEG C.
4 preparation method of the present invention of embodiment prepares miracle fruit enzyme stoste
1 material
Saccharomycete：Grape wine fruit wine special yeast RW, stock number：80000877, source：Angel Yeast share is limited
Company；
Lactic acid bacteria：The Mixed Microbes of lactobacillus acidophilus and bifidobacterium adolescentis, lactobacillus acidophilus：Number:BNCC185342 comes
Source：BeNa Culture Collection Institute of Biotechnology；Bifidobacterium adolescentis：BNCC186535, source：Beijing North, which is received, creates the biological skill of connection
Art research institute
2 preparation processes
1) it pre-processes：The fresh miracle fruit that maturity is almost the same is taken, bad fruit and impurity are removed, after being cleaned with pure water,
In 100mg/L NaClO22min is impregnated in solution, to kill the mould on surface, is then rinsed well, is drained with pure water, gone
Core, mashing；
2) saccharomycetes to make fermentation：According to inoculum concentration 0.085%w/w) inoculation yeast bacterium, it ferments 12 hours at 25 DEG C, takes supernatant
Liquid；
3) lactobacillus-fermented：According to inoculum concentration 1.5% (w/w) inoculating lactic acid bacterium, ferments 24 hours at 30 DEG C, take supernatant
Liquid, obtains enzyme stoste, and enzyme stoste should preserve at 4 DEG C.
5 preparation method of the present invention of embodiment prepares miracle fruit enzyme stoste
1 material
Saccharomycete：Grape wine fruit wine special yeast RW, stock number：80000877, source：Angel Yeast share is limited
Company；
Lactic acid bacteria：The Mixed Microbes of lactobacillus acidophilus and bifidobacterium adolescentis, lactobacillus acidophilus：Number:BNCC185342 comes
Source：BeNa Culture Collection Institute of Biotechnology；Bifidobacterium adolescentis：BNCC186535, source：Beijing North, which is received, creates the biological skill of connection
Art research institute
2 preparation processes
1) it pre-processes：The fresh miracle fruit that maturity is almost the same is taken, bad fruit and impurity are removed, after being cleaned with pure water,
In 100mg/L NaClO22min is impregnated in solution, to kill the mould on surface, is then rinsed well, is drained with pure water, gone
Core, mashing；
2) saccharomycetes to make fermentation：According to inoculum concentration 0.12%w/w) inoculation yeast bacterium, it ferments 36 hours at 30 DEG C, takes supernatant
Liquid；
3) lactobacillus-fermented：According to inoculum concentration 2.5% (w/w) inoculating lactic acid bacterium, ferments 48 hours at 40 DEG C, take supernatant
Liquid, obtains enzyme stoste, and enzyme stoste should preserve at 4 DEG C.
6 preparation method of the present invention of embodiment prepares miracle fruit ferment freeze-dried powder
Miracle fruit enzyme stoste made from Example 1 is laid into the thickness of 15mm, -33~-40 DEG C of precoolings 8~10
Hour, then be dried in vacuo 18 hours, crush under the conditions of vacuum degree 30Pa, 35 DEG C of temperature, vacuum packaging to get.
The reasonability of miracle fruit ferment method for preparing freeze-dried powder of the present invention is proved below by way of experimental example：
1 saccharomycetes to make fermentation technical study of experimental example
Saccharomycete：Grape wine fruit wine special yeast RW, stock number：80000877, source：Angel Yeast share is limited
Company.
Fresh miracle fruit is taken, bad fruit and impurity are removed, is cleaned with pure water, is air-dried, is enucleated, mashing carries out ferment by the following method
Female independent Study on Fermentation of bacterium.
(1) fermentation time is on saccharomycete quantity and the active influences of SOD
Fermentation time affects the quantity and SOD activity of saccharomycete, under conditions of ensureing abundant dissolved oxygen, by fermentation temperature
25 DEG C are set as, the inoculum concentration of saccharomycete is 0.1%, has studied the yeast count after 0,6,12,24,36,48 and 72h fermentations respectively
The variation of amount, SOD activity, pol and pH, as a result such as table 1.
1 fermentation time of table is on saccharomycete quantity and the active influences of SOD
As known from Table 1, with the extension of fermentation time, the quantity of SOD activity and saccharomycete in zymotic fluid is continuously increased,
Saccharomycete quantity is maximum when fermentation time reaches for 24 hours, and SOD activity is 301.3U/g at this time, pol 8.0, in subsequent zymotic fluid
Saccharomycete quantity begin to decline, SOD activity increasing at this time tends towards stability, and pH is slowly being reduced always in the process.
The experiment results show that in fermentation process of the present invention, the fermentation time of saccharomycetes to make fermentation can be 12~36h, preferably
24~36h, most preferably for 24 hours.
(2) influence of the saccharomycete inoculum concentration to saccharomycetes to make fermentation
Inoculum concentration can influence the growth of saccharomycete in zymotic fluid, and suitable inoculum concentration can make production bacterium during the fermentation
It mushrooms out, to reduce the growth machine meeting of miscellaneous bacteria, but inoculum concentration is excessive it is also possible that growth is too fast, leads to culture solution
Viscosity is excessive, to keep dissolved oxygen insufficient, influences the synthesis of product.Experiment is under conditions of ensureing abundant dissolved oxygen, by fermentation temperature
25 DEG C are set as, fermentation time is set as 24 hours, and the inoculum concentration of saccharomycete is respectively 0.05%, 0.08%, 0.10%, 0.12% He
0.15%, the variation of the indexs of correlation such as saccharomycete quantity, SOD activity in different vaccination amount is had studied, as a result such as table 2.
2 saccharomycete inoculum concentration of table is on saccharomycete quantity and the active influences of SOD
As shown in Table 2, when inoculum concentration is 0.05%~0.10%, saccharomycete quantity and SOD activity obviously become in rising
Gesture reaches maximum value when inoculum concentration is 0.10%, and SOD activity is 301.7U/g at this time, when inoculum concentration 0.10%~
It decreased significantly both when 0.15%, pH and pol variation tendency unobvious in entire fermentation process, therefore saccharomycete is most
Good inoculum concentration is 0.10%.
The experiment results show that in fermentation process of the present invention, the inoculum concentration of saccharomycetes to make fermentation can be 0.05~0.15%, excellent
Select 0.08~0.12%, most preferably 0.10%.
(3) influence of the fermentation temperature to saccharomycetes to make fermentation
Temperature can influence the growth rate of microbial cell and product is formed, Product formation direction, therefore it is to saccharomycete
Quantity and SOD activity have direct influence.Under conditions of ensureing abundant dissolved oxygen, it is inoculated with 0.10% saccharomycete, fermentation time
It is set as 24 hours, studying at a temperature of different fermentations 20 DEG C, 25 DEG C, 28 DEG C, 30 DEG C related to 33 DEG C of saccharomycete quantity, SOD activity etc. to refer to
Target changes, as a result such as table 3.
3 fermentation temperature of table is on saccharomycete quantity and the active influences of SOD
As shown in Table 3, as the raising of temperature, saccharomycete quantity and SOD activity increase therewith in certain temperature range,
Reach maximum at 28 DEG C, SOD activity is 330.1U/g at this time, is remarkably decreased at 28 DEG C~33 DEG C 2 kinds, but in entire temperature range
Interior pol, pH tend towards stability, and change unobvious.Optimum fermentation temp can be set as 28 DEG C at this time.
The experiment results show that in fermentation process of the present invention, the fermentation temperature of saccharomycetes to make fermentation can be 20~33 DEG C, preferably
25~30 DEG C, most preferably 28 DEG C.
2 lyophilized technique research of experimental example
The measurement of 1 eutectic point and eutectic point
Miracle fruit will make prefreezing material reach fully charge state, it is necessary to make pre-freeze before carrying out vacuum freeze drying
Temperature is less than the eutectic temperature of material, and during drying sublimation, temperature of heating plate must assure that the inside temperature for making material
Degree is less than its temperature of eutectic point.Therefore, eutectic point and eutectic point are the important of miracle fruit vacuum freeze drying pre-freeze process conditions
Parameter.
This experiment measures the eutectic point and temperature of eutectic point of miracle fruit using electric-resistivity method.Freeze to be cold in LG-1.5 type vacuum
The interior progress of dry testing machine (Shenyang Aero Space Xinyang Quick Freezing Equip. Manuf. Co., Ltd.) quick freezing repository is lyophilized, when measurement, by LG-1.5
Temperature probe in type freeze dryer quick freezing repository is inserted in parallel into the center of miracle fruit enzyme stoste with multimeter Resistance probe, leads
Line proceeds by test after drawing.When material fully charge, the resistance value that multimeter is shown can increase suddenly；Work as fully charge
Material start melt when, material resistance value will start to reduce.Therefore, corresponding temperature when material resistance value being increased suddenly
Degree is denoted as eutectic temperature, and material resistance value temperature corresponding when reducing suddenly is denoted as temperature of eutectic point.
As shown in Figure 1, the eutectic point of miracle fruit enzyme stoste is about -28 DEG C, before vacuum freeze drying, in order to ensure mystery
Fruit enzyme stoste is all freezed, and pre-freezing temperature generally need to be 5~10 DEG C lower than eutectic temperature.As shown in Figure 2, miracle fruit zymogen
The temperature of eutectic point of liquid is about -24 DEG C.
2 pre-freeze technological parameters determine
Pre-freeze rate directly determine ice crystal granularity and nucleus formed number, and then influence freeze-dried products quality and
Freeze drying rate.The crystal ice granule formed inside material when slow freezing is big and quantity is few, is easily destroyed institutional framework, causes juice
It is lost in, product restoration is poor after drying, and then influences freeze-dried products quality；The crystal ice granule formed inside quick freezing material is small
Quantity is more, is evenly distributed, and the restoration of product and rehydration are good after freeze-drying.Therefore, this experiment uses quick freezing method to mystery
Fruit ferment carries out pre-freeze.
Pre-freezing temperature is determined according to miracle fruit ferment eutectic temperature, during vacuum freeze drying, if pre-freezing temperature
Too low, then cooling time will extend, and energy waste is caused to increase cost；If pre-freezing temperature is higher than the eutectic temperature of material,
Then material is unable to fully charge, and vacuum freeze drying sublimation process cannot be smoothed out, to the quality and commodity of material after drying
Appearance has an impact.Therefore, the material pre-freezing temperature that this experiment is chosen is 5~10 DEG C lower than its eutectic temperature.Meanwhile material
Freezing process is an exothermic process, therefore should keep 1~2h again after material reaches pre-freezing temperature to ensure fully charge.
It is -35 DEG C by quick freezing repository temperature setting, is put into miracle fruit enzyme stoste and carries out pre-freeze, liquid layer thickness 15mm is surveyed
Determine miracle fruit ferment temperature variations, temperature variations are shown in Fig. 3.
To sum up, this product pre-freeze technological parameter is determined as：Miracle fruit enzyme stoste is taken, in -33~-40 DEG C of low temperature precoolings 8
~10 hours.
3 vacuum freeze-drying technique single factor experiments
When carrying out vacuum freeze drying, the main technologic parameters for influencing freeze-drying have：Material characteristic, material thickness, cold hydrazine temperature
Degree, temperature of heating plate, hothouse vacuum degree etc..This experiment excludes outside uncontrollable factor, with material thickness, temperature of heating plate,
Drying chamber pressure is influence factor, using freeze drying rate as testing index, is carried out to the best lyophilized technique condition of miracle fruit ferment
Research.
Mass dryin grate can characterize drying process, be the important indicator of evaluation freeze-drying process, and can be to avoid because of sample
The influence that taken amount is different and brings, formula are as follows：
In formula, vdFor mass dryin grate, h-1；mwFor the quality of material before drying, g；mdFor the quality of material after drying,
g；tdFor drying time, h.
(1) influence of the material thickness to rate of drying in freeze-drying process
It is respectively the quick freezing repository that 5mm, 10mm, 15mm, 20mm, 25mm are put into -35 DEG C by thickness by miracle fruit enzyme stoste
Then interior carry out quick freezing, pre-freeze 8 hours are quickly put into the hothouse that condenser temperature is -45 DEG C and are lyophilized, this
When, 30 DEG C, vacuum degree 40Pa of temperature of heating plate in hothouse is set, until the temperature curve of material is flat with temperature of heating plate curve
Row, freeze-drying terminate.Mass dryin grate is calculated by above formula, measurement result is shown in Table 4.
Influence of 4 material thickness of table to freeze drying rate
The results show that with the increase of material thickness, the rate of drying of material is on a declining curve.But material is too thin, can increase
Add the production cost of unit area.Consider, under above-mentioned lyophilisation condition, material thickness ranging from 5mm~25mm, preferably
10mm~20mm, most preferably 15mm.
(2) influence of the temperature of heating plate to rate of drying in freeze-drying process
When being heated to material, the temperature of miracle fruit ferment slurries frozen crust has to be lower than its temperature of eutectic point,
Dried layer temperature is less than its collapse temperature.By the miracle fruit enzyme stoste that thickness is 15mm, it is fast to be put into -35 DEG C of quick-frozen indoor carry out
Then quick-frozen knot, pre-freeze 8 hours are quickly put into the hothouse that condenser temperature is -45 DEG C and are lyophilized, set drying chamber pressure
For 40Pa, temperature of heating plate is respectively 20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C of progress single factor experiments, until the temperature of material
Curve and temperature of heating plate oriented parallel, freeze-drying terminate.Mass dryin grate is calculated by above formula, measurement result is shown in Table 5.
Influence of 5 temperature of heating plate of table to freeze drying rate
The results show that with the raising of temperature of heating plate, the rate of drying of material is in raising trend, but temperature increases, no
Conducive to the preservation of heat-sensitive ingredients in material.Consider, under above-mentioned lyophilisation condition, temperature of heating plate is 20 DEG C~40 DEG C, excellent
Select 25 DEG C~35 DEG C, most preferably 35 DEG C.
(3) influence of the drying chamber pressure to rate of drying in freeze-drying process
During vacuum freeze drying, material moisture evaporation be to surface inside material, then to cold-trap surface carry out
Diverging flow.Therefore, when saturated vapor pressure of the indoor pressure of drying less than surface of material, it is more than cold-trap surface saturated vapor
When pressure, it can just ensure the smooth diffusion of vapor.
By the miracle fruit enzyme stoste that thickness is 15mm, it is put into -35 DEG C of quick-frozen indoor carry out quick freezing, pre-freeze 8 is small
When, it is to be lyophilized in -45 DEG C of hothouse to be then quickly put into condenser temperature, sets temperature of heating plate as 30 DEG C, hothouse
Pressure is 20Pa, 30Pa, 40Pa, and 50Pa, 60Pa carry out single factor experiment, until temperature of charge curve and temperature of heating plate curve
Parallel, freeze-drying terminates.Mass dryin grate is calculated by above formula, measurement result is shown in Table 6.
Influence of 6 drying chamber pressure of table to freeze drying rate
The results show that with the raising of drying chamber pressure, the rate of drying of material is in first to increase the trend reduced afterwards.It is comprehensive
Consider, under above-mentioned lyophilisation condition, drying chamber pressure ranging from 20Pa~60Pa, preferably 30Pa~50Pa, most preferably 50Pa.
4 vacuum freeze-drying technique orthogonal tests
According to single factor test screening experiment as a result, to three lyophilized techniques such as material thickness, temperature of heating plate, drying chamber pressure
Key parameter is investigated, and each factor separately designs three levels, chooses L9(34) orthogonal arrage progress orthogonal test, factor level
Design is shown in Table 7.
Experimental method：Miracle fruit enzyme stoste is taken, is lyophilized by the lyophilized technique of orthogonal arrage, until temperature of charge curve
With temperature of heating plate oriented parallel, freeze-drying terminates.Mass dryin grate is calculated by above formula, and using mass dryin grate as index pair
Orthogonal result is analyzed, and is as a result shown in Table 8~9 as follows.
7 lyophilized technique factor level table of table
The preferred orthogonal experiments of 8 prescription of table
9 prescription orthogonal test variance analysis of table
*F0.05(2,2)=19**F0.001(2,2)=99
Very poor value (R) shows that the factor sequence for influencing effect is in orthogonal experiments：Temperature of heating plate > materials
Thickness G T.GT.GT drying chamber pressures.From K values：Material thickness 15mm is best；35 DEG C of temperature of heating plate is best；Drying chamber pressure 50Pa
Most preferably.It can be obtained by K values and variance analysis：Material thickness, drying chamber pressure influence effect without conspicuousness, but comprehensive production
Cost consideration is determined as material thickness 15mm, drying chamber pressure 30Pa.Temperature of heating plate is affected to effect, has aobvious
Sex differernce is write, is determined as 35 DEG C.
5 best lyophilized techniques repeat to test
Miracle fruit enzyme stoste is taken, the thickness of 15mm is laid into, in -35 DEG C of low temperature precoolings 8~10 hours, then in vacuum
It is dry under the conditions of degree 30pa, 35 DEG C of heating temperature, until temperature of charge curve and temperature of heating plate oriented parallel, freeze-drying terminate.
Three batches of miracle fruit ferment freeze-drying prods of parallel preparation, average drying time are 18 hours, and average quality rate of drying is 0.63.
Three batches of miracle fruit alcohol element freeze-drying prods quality are measured, measurement result is shown in Table 10.
10 miracle fruit ferment freeze-drying prods quality determination result of table
The different mysterious fruit product oxidation resistance tests of experimental example 3
1, experimental method
The ferment prepared according to the method for the present invention is compared with fresh miracle fruit, dry miracle fruit, measures theirs respectively
Antioxygenic property.
The method that the method for the present invention prepares ferment：Ferment is prepared according to the method for embodiment 6.
Taking ferment, 0.2g prepared by the fresh mysterious pulp of 1g to do mysterious meat, (water content accounts for about in fresh miracle fruit pulp
80%) and the fresh mysterious pulp of 1g, water 100ml is added to be ultrasonically treated 30 minutes, centrifugation takes supernatant to carry out Oxidation Resistance Test.
Experiment waits longan ferments to prepare and its Study of Antioxidation with reference to Ge Ruihong, Chu Rui be friendly, Li Jingquan, food science and technology, and 2015,40
(8)：The method of 262-267 carries out Oxidation Resistance Test.
2, experimental result
Measurement result is shown in Table 11.
The different mysterious fruit product oxidation resistance test measurement results of table 11
The results show that by the method for the present invention treated ferment, oxidation resistance is apparently higher than untreated new
Fresh miracle fruit higher than passes through the miracle fruit of drying and processing.Illustrate that the method for the present invention can improve the oxidation resistance of miracle fruit,
The ferment antioxidant activity being prepared is excellent.
The comparative studies of 4 this product of experimental example and miracle fruit fresh fruit nutritional ingredient
The method that the method for the present invention prepares ferment：Ferment, testing result such as 12 institute of table are prepared according to the method for embodiment 6
Show：
12 this product nutrient component determining result * of table
* the above results are in terms of dry product.
The results show that this product can preferably retain the nutritional ingredient in miracle fruit fresh fruit.
To sum up, the ferment that the present invention is prepared by saccharomycete and lactic acid bacteria combined ferment, antioxygenic property is excellent, simultaneously
The active ingredient for the miracle fruit fresh fruit being effectively retained, application prospect are excellent.
Claims (10)
1. a kind of miracle fruit enzyme stoste, it is characterised in that：It is made of the preparation method included the following steps：
1) it pre-processes:Miracle fruit is taken, is enucleated, mashing；
2) saccharomycetes to make fermentation:Saccharomycete is added according to the inoculum concentration of 0.05%~0.15% (w/w), fermentation 6 at 20~33 DEG C~
36 hours, take supernatant；
3) lactobacillus-fermented:Lactic acid bacteria is added according to the inoculum concentration of 0.5%~3% (w/w), fermentation 12~60 is small at 25~43 DEG C
When, supernatant is taken, enzyme stoste is obtained.
2. enzyme stoste according to claim 1, it is characterised in that：
In step (2), saccharomycete inoculum concentration is 0.08%~0.12% (w/w)；Preferably, saccharomycete inoculum concentration is 0.10%
(w/w)；
And/or in step 2), fermentation temperature is 25~30 DEG C；Preferably, fermentation temperature is 28 DEG C；
And/or in step 2), fermentation time is 12~36 hours；Preferably, fermentation time is 24 hours；
And/or in step 2), the saccharomycete is grape wine fruit wine uses yeast fungus.
3. enzyme stoste according to claim 1, it is characterised in that：
In step 3), the lactic acid bacteria is selected from lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium adolescentis
One or more of；
And/or in step 3), lactobacillus inoculum amount is 1.5%~2.5% (w/w)；Preferably, lactobacillus inoculum amount is 2.0%
(w/w)；
And/or in step 3), fermentation temperature is 30~40 DEG C；Preferably, fermentation temperature is 35 DEG C；
And/or in step 3), fermentation time is 24~48 hours；Preferably, fermentation time is 36 hours.
4. a kind of miracle fruit ferment freeze-dried powder, it is characterised in that：It is by the zymogen described in claims 1 to 3 any one
Liquid is made by freeze-drying.
5. miracle fruit ferment freeze-dried powder according to claim 4, it is characterised in that：It is made of following freeze drying process
's：
Enzyme stoste is taken, in -33~-40 DEG C of precoolings 8~10 hours, then in 25~35 DEG C of 30~50Pa of vacuum degree, temperature items
Be dried in vacuo 18~24 hours under part, crush to get.
6. miracle fruit ferment freeze-dried powder according to claim 5, it is characterised in that：The technique of the freeze-drying is：At -35 DEG C
Low temperature precooling 8~10 hours, then under the conditions of 30~50pa of vacuum degree, 35 DEG C of heating temperature it is dry.
7. miracle fruit ferment freeze-dried powder according to claim 5 or 6, it is characterised in that：The thickness of freeze-drying is 10~20mm,
Preferably 15mm.
8. a kind of preparation method preparing miracle fruit enzyme stoste, it is characterised in that：It includes the following steps：
1) it pre-processes:Miracle fruit is taken, is enucleated, mashing；
2) saccharomycetes to make fermentation:Saccharomycete is added according to the inoculum concentration of 0.05%~0.15% (w/w), fermentation 6 at 20~33 DEG C~
36 hours, supernatant is taken,
3) lactobacillus-fermented:Lactic acid bacteria is added according to the inoculum concentration of 0.5%~3% (w/w), fermentation 12~60 is small at 25~43 DEG C
When, supernatant is taken, enzyme stoste is obtained；
Preferably：
In step (2), saccharomycete inoculum concentration is 0.08%~0.12% (w/w)；Preferably, saccharomycete inoculum concentration is 0.10%
(w/w)；
And/or in step 2), fermentation temperature is 25~30 DEG C；Preferably, fermentation temperature is 28 DEG C；
And/or in step 2), fermentation time is 12~36 hours；Preferably, fermentation time is 24 hours；
And/or in step 2), the saccharomycete is grape wine fruit wine uses yeast fungus；
Preferably：
In step 3), the lactic acid bacteria is selected from lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium adolescentis
One or more of；
And/or in step 3), lactobacillus inoculum amount is 1.5%~2.5% (w/w)；Preferably, lactobacillus inoculum amount is 2.0%
(w/w)；
And/or in step 3), fermentation temperature is 30~40 DEG C；Preferably, fermentation temperature is 35 DEG C；
And/or in step 3), fermentation time is 24~48 hours；Preferably, fermentation time is 36 hours.
9. a kind of method preparing miracle fruit ferment freeze-dried powder, it is characterised in that：Steps are as follows：Take claims 1 to 33 any one
Enzyme stoste described in, in -33~-40 DEG C of precoolings 8~10 hours, then in 25~35 DEG C of 30~50Pa of vacuum degree, temperature
Under the conditions of be dried in vacuo 18~24 hours, crush to get；
Preferably, the technique of the freeze-drying is：In -35 DEG C of low temperature precoolings 8~10 hours, then in 30~50pa of vacuum degree plus
It is dry under the conditions of 35 DEG C of hot temperature；
Preferably, the thickness of freeze-drying is 10~20mm, preferably 15mm.
10. described in the miracle fruit ferment freeze-dried powder, claim 4~7 any one described in claims 1 to 3 any one
Purposes of the miracle fruit ferment freeze-dried powder in preparing the food with anti-oxidation function, health products or drug.
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Application publication date: 20181106 |