CN110089726A - A kind of pomegranate comprehensive enzyme and preparation method thereof - Google Patents
A kind of pomegranate comprehensive enzyme and preparation method thereof Download PDFInfo
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- CN110089726A CN110089726A CN201910484443.5A CN201910484443A CN110089726A CN 110089726 A CN110089726 A CN 110089726A CN 201910484443 A CN201910484443 A CN 201910484443A CN 110089726 A CN110089726 A CN 110089726A
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000219991 Lythraceae Species 0.000 title claims 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 30
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 30
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 23
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 23
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 23
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims abstract description 19
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 19
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 18
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 244000189799 Asimina triloba Species 0.000 claims abstract description 17
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 17
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 17
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 17
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 17
- 244000132436 Myrica rubra Species 0.000 claims abstract description 17
- 240000007994 Rhodomyrtus tomentosa Species 0.000 claims abstract description 17
- 235000007234 Rhodomyrtus tomentosa Nutrition 0.000 claims abstract description 17
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 16
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 16
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 16
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 16
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 16
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 16
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 16
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 16
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 16
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 16
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 10
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- 238000000855 fermentation Methods 0.000 claims description 37
- 235000021022 fresh fruits Nutrition 0.000 claims description 36
- 238000004140 cleaning Methods 0.000 claims description 34
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 32
- 230000004151 fermentation Effects 0.000 claims description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 31
- 239000002893 slag Substances 0.000 claims description 24
- 240000003768 Solanum lycopersicum Species 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 16
- 241000186000 Bifidobacterium Species 0.000 claims description 16
- 239000004310 lactic acid Substances 0.000 claims description 16
- 235000014655 lactic acid Nutrition 0.000 claims description 16
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 15
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 15
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 6
- 238000007664 blowing Methods 0.000 claims description 6
- 230000015556 catabolic process Effects 0.000 claims description 6
- 239000002420 orchard Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 235000020681 well water Nutrition 0.000 claims description 6
- 239000002349 well water Substances 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 238000001514 detection method Methods 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 244000294611 Punica granatum Species 0.000 abstract description 38
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 12
- 210000002784 stomach Anatomy 0.000 abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 6
- 229930003268 Vitamin C Natural products 0.000 abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- 235000019154 vitamin C Nutrition 0.000 abstract description 6
- 239000011718 vitamin C Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract description 3
- 229930003451 Vitamin B1 Natural products 0.000 abstract description 3
- 229930003471 Vitamin B2 Natural products 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 3
- 230000007661 gastrointestinal function Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 150000007524 organic acids Chemical class 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 229960002477 riboflavin Drugs 0.000 abstract description 3
- 229960003495 thiamine Drugs 0.000 abstract description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract description 3
- 235000010374 vitamin B1 Nutrition 0.000 abstract description 3
- 239000011691 vitamin B1 Substances 0.000 abstract description 3
- 235000019164 vitamin B2 Nutrition 0.000 abstract description 3
- 239000011716 vitamin B2 Substances 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 235000005985 organic acids Nutrition 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 3
- 241000220225 Malus Species 0.000 description 13
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 5
- 238000007689 inspection Methods 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- REJLGAUYTKNVJM-SGXCCWNXSA-N tomatine Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O)O[C@@H]1C[C@@H]2CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@@]1(NC[C@@H](C)CC1)O5)C)[C@@H]1OC[C@@H](O)[C@H](O)[C@H]1O REJLGAUYTKNVJM-SGXCCWNXSA-N 0.000 description 2
- 241001164374 Calyx Species 0.000 description 1
- 241000006479 Cyme Species 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000037303 wrinkles Effects 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/06—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching, combined with subsequent drying
-
- 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
- A23V2400/51—Bifidobacterium
Abstract
The invention discloses a kind of pomegranate comprehensive enzymes and preparation method thereof, more particularly to pomegranate comprehensive enzyme technical field, wherein used major ingredient includes the raw material of following parts by weight: 30-50 parts of pomegranate, 5-10 parts of persimmon, 10-15 parts of sea-buckthorn, pawpaw 5-15,5-10 parts of fructus lycii, 10-15 parts of hill gooseberry, 5-10 parts of apple, 5-10 parts of hawthorn, 5-10 parts of lemon, 10-15 parts of tomato and 10-20 parts of red bayberry, and the auxiliary material includes 10 parts of liquid oligomers isomaltose in parts by weight.The present invention passes through addition tomato, lemon and sea-buckthorn, tomato, lemon and sea-buckthorn all have adjusting gastrointestinal function, the effect for improving digestion power can effectively improve the function of the adjusting stomach and intestine of pomegranate comprehensive enzyme, and lemon is rich in vitamin C, energy preventing phlegm from forming and stopping coughing, it promotes the production of body fluid stomach invigorating, also rich in multiple nutritional components and organic acids abundant, citric acid such as vitamin B1, vitamin B2 and vitamin Cs, it is largely effective to the metabolism and anti-aging for promoting skin etc. with very strong antioxidation.
Description
Technical field
The present invention relates to pomegranate comprehensive enzyme technical fields, it is more particularly related to a kind of pomegranate comprehensive enzyme
And preparation method thereof.
Background technique
Pomegranate (latin name: Punica granatum L.) deciduous tree or shrub；Dan Ye, usually to raw or fasciation, nothing
Stipule.Flower basidixed or nearly basidixed, Dan Sheng or several fasciations or composition cyme, nearly bell, sliver 5-9, petal 5-9 wrinkle more
Pleat, imbricate arrangement；Ovule is most.Berry is spherical, and top harbors calyx lobes, and pericarp is thick；Seed is most, the nearly ball of berry
Shape, the fruit mature period 9-10 month.Exosper meat is translucent, succulence；Endotesta keratin, nature and flavor are sweet, sour and astringent, warm, have desinsection, receive
It holds back, puckery intestines, stop dysentery and other effects.Pomegranate fruit is full of nutrition, and Vitamin C content is higher by one or two times than apple, pears.
The patent of invention of 102309042 A of patent application publication CN disclose a kind of fresh pomegranate probiotic beverage and its
Production method is squeezed the juice with mature fresh pomegranate, as culture medium cultivate Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus,
The probiotics such as Bacillus acidi lactici inactivate the probiotics fermention liquid for completing fermentation, manufactured fermented fruit juice beverage.
But still there is more disadvantage in practice in above-mentioned technical proposal, the raw material such as used is relatively simple, makes
The various microelement accountings for obtaining the internal vitamin C and a variety of needed by human body contained in actual use are lower, so that for
The Case treatment health-care effect suffered from indiestion is unobvious, and is merely possible to beverage use, lacks use value.
Summary of the invention
In order to overcome the drawbacks described above of the prior art, the embodiment of the present invention provides a kind of pomegranate comprehensive enzyme and its preparation
Method all has adjusting gastrointestinal function, improves digestion power by addition tomato, lemon and sea-buckthorn, tomato, lemon and sea-buckthorn
Effect can effectively improve the function of the adjusting stomach and intestine of pomegranate comprehensive enzyme, and lemon is rich in vitamin C, and energy preventing phlegm from forming and stopping coughing is raw
Saliva stomach invigorating, also rich in multiple nutritional components and organic acids abundant, lemon such as vitamin B1, vitamin B2 and vitamin Cs
Acid has very strong antioxidation, largely effective to the metabolism and anti-aging for promoting skin etc..
To achieve the above object, the invention provides the following technical scheme: a kind of pomegranate comprehensive enzyme, wherein used in it is main
Material includes the raw material of following parts by weight: 30-50 parts of pomegranate, 5-10 parts of persimmon, 10-15 parts of sea-buckthorn, pawpaw 5-15, fructus lycii 5-10
Part, 10-15 parts of hill gooseberry, 5-10 parts of apple, 5-10 parts of hawthorn, 5-10 parts of lemon, 10-15 parts of tomato and 10-20 parts of red bayberry, institute
Stating auxiliary material in parts by weight includes 10 parts of liquid oligomers isomaltose, 5 parts of solid oligoisomaltose and 10 parts of lactic acid bacteria, bifid
6 parts and 15 parts of lactobacillus acidophilus of bacillus.
In a preferred embodiment, wherein used major ingredient includes the raw material of following parts by weight: pomegranate 35-
45 parts, 5-8 parts of persimmon, 12-14 parts of sea-buckthorn, pawpaw 8-12,6-8 parts of fructus lycii, 10-13 parts of hill gooseberry, 6-8 parts of apple, hawthorn 6-9
Part, 6-8 parts of lemon, 12-14 parts of tomato and 15-18 parts of red bayberry, the auxiliary material includes liquid oligomers isomaltose in parts by weight
10 parts of 10 parts, 5 parts of solid oligoisomaltose and lactic acid bacteria, 6 parts of Bifidobacterium and 15 parts of lactobacillus acidophilus.
In a preferred embodiment, wherein used major ingredient includes the raw material of following parts by weight: pomegranate 40
Part, 7 parts of persimmon, 13 parts of sea-buckthorn, pawpaw 10,7 parts of fructus lycii, 12 parts of hill gooseberry, 7 parts of apple, 8 parts of hawthorn, 7 parts of lemon, tomato 13
Part and 16 parts of red bayberry, the auxiliary material include in parts by weight 10 parts of liquid oligomers isomaltose, 5 parts of solid oligoisomaltose and
10 parts of lactic acid bacteria, 6 parts of Bifidobacterium and 15 parts of lactobacillus acidophilus.
A kind of preparation method of pomegranate comprehensive enzyme, specific procedure of processing are as follows:
A) pick: orchard choose picking pomegranate, persimmon, sea-buckthorn, pawpaw, fructus lycii, hill gooseberry, apple, hawthorn, lemon,
Tomato and red bayberry；
B) it picks: the fruit part taken is selected, cuticular breakdown, fruit that is rotten or being drilled with small holes caused by worms are chosen,
The proportion of remaining fancy fruit according to parts by weight is adapted to；
C) it primary cleaning: is cleaned using fresh fruit of the well water to picking；
D) secondary cleaning: the fresh fruit by once cleaning is cleaned using Ozone Water；
E) it cleans: the fresh fruit Jing Guo secondary cleaning being cleaned three times using pure water；
F) dry: hot blast drying being carried out to the fresh fruit by cleaning three times using air-heater；
G) it is enucleated: will be removed by the kernel of dry fresh fruit；
H) it screens: kernel screening is carried out to the fresh fruit being enucleated, prevent from staying in fruit body there are also remaining kernel
In；
I) it crushes: garbled fruit being put into pulverizer, slice crushing then is carried out to fruit using pulverizer；
J) it ferments: the fruit crushed by slice be poured into fermenter, then proportionally to be put into solid oligomeric different by 3:7
Maltose and lactic acid bacteria, Bifidobacterium and lactobacillus acidophilus are sealed by fermentation, whole anaerobic fermentation, no water by fermentation, each period inspection
Survey ph value total plate count；
K) it separates: carrying out the separation of juice slag after fermentation, first fermented juice is released, remaining slag is extracted out with helicoidal pump, is then existed
The separation of juice slag is carried out in juice slag seperator, all fermented juices are put into second stage fermentor and carry out secondary chelating after taking out, then press
It is put into liquid oligomers isomaltose according to the ratio of 4:6, carries out the chelating fermentation of second segment；
L) it filters: taking out the stoste of secondary fermentation after 60 days, be filtered with plate basket；
M) filling: filtered stoste enters blend tank and is deployed, sterilizing, enters back into bottle placer and carries out filling finished product.
In a preferred embodiment, the time cleaned three times controls between 10min-15min.
In a preferred embodiment, the entire processing flow is operated in desinfection chamber.
In a preferred embodiment, described fruit is once cleaned, secondary cleaning and clean three times time
Number is disposed as 3 times.
In a preferred embodiment, the temperature setting of the fruit progress hot blast drying after the cleaning three times is
45 degrees Celsius, the blowing duration of every fruits is controlled in 2min-5min.
Technical effect and advantage of the invention: the present invention is cooperated a variety of rich in dimension by addition tomato, lemon and sea-buckthorn
The fruit of raw element C carries out appropriate preparation pomegranate comprehensive enzyme, and tomato, lemon and sea-buckthorn all have adjusting gastrointestinal function, and raising disappears
The effect of change ability can effectively improve the function of the adjusting stomach and intestine of pomegranate comprehensive enzyme, and lemon is rich in vitamin C, can change
Phlegm and relieving cough, stomach invigorating of promoting the production of body fluid, also rich in multiple nutritional components such as vitamin B1, vitamin B2 and vitamin C and abundant organic
Acid, citric acid have very strong antioxidation, the metabolism, anti-aging and inhibition pigmentation etc. to skin is promoted
It is largely effective, and lemon is sour, can be seasoned to pomegranate comprehensive enzyme, to make the better tasting of pomegranate comprehensive enzyme.
Specific embodiment
Below in conjunction with the embodiment in the present invention, technical solution in the embodiment of the present invention is carried out clearly and completely
Description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on this hair
Embodiment in bright, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1:
The present invention provides a kind of pomegranate comprehensive enzymes, wherein used major ingredient includes the raw material of following parts by weight:
30 parts of pomegranate, 5 parts of persimmon, 10 parts of sea-buckthorn, pawpaw 5,5 parts of fructus lycii, 10 parts of hill gooseberry, 5 parts of apple, 5 parts of hawthorn, lemon 5 part, kind
10 parts and 10 parts of red bayberry of eggplant, the auxiliary material includes 10 parts of liquid oligomers isomaltose, solid oligoisomaltose 5 in parts by weight
Part and 10 parts of lactic acid bacteria, 6 parts of Bifidobacterium and 15 parts of lactobacillus acidophilus；
Specific procedure of processing is as follows:
A) pick: orchard choose picking pomegranate, persimmon, sea-buckthorn, pawpaw, fructus lycii, hill gooseberry, apple, hawthorn, lemon,
Tomato and red bayberry；
B) it picks: the fruit part taken is selected, cuticular breakdown, fruit that is rotten or being drilled with small holes caused by worms are chosen,
The proportion of remaining fancy fruit according to parts by weight is adapted to；
C) it primary cleaning: is cleaned using fresh fruit of the well water to picking；
D) secondary cleaning: the fresh fruit by once cleaning is cleaned using Ozone Water；
E) it cleans: the fresh fruit Jing Guo secondary cleaning being cleaned three times using pure water；
F) dry: hot blast drying being carried out to the fresh fruit by cleaning three times using air-heater；
G) it is enucleated: will be removed by the kernel of dry fresh fruit；
H) it screens: kernel screening is carried out to the fresh fruit being enucleated, prevent from staying in fruit body there are also remaining kernel
In；
I) it crushes: garbled fruit being put into pulverizer, slice crushing then is carried out to fruit using pulverizer；
J) it ferments: the fruit crushed by slice be poured into fermenter, then proportionally to be put into solid oligomeric different by 3:7
Maltose and lactic acid bacteria, Bifidobacterium and lactobacillus acidophilus are sealed by fermentation, whole anaerobic fermentation, no water by fermentation, each period inspection
Survey ph value total plate count；
K) it separates: carrying out the separation of juice slag after fermentation, first fermented juice is released, remaining slag is extracted out with helicoidal pump, is then existed
The separation of juice slag is carried out in juice slag seperator, all fermented juices are put into second stage fermentor and carry out secondary chelating after taking out, then press
It is put into liquid oligomers isomaltose according to the ratio of 4:6, carries out the chelating fermentation of second segment；
L) it filters: taking out the stoste of secondary fermentation after 60 days, be filtered with plate basket；
M) filling: filtered stoste enters blend tank and is deployed, sterilizing, enters back into bottle placer and carries out filling finished product.
Further, the time cleaned three times is disposed as 12min.
Further, the blowing duration of every fruits is disposed as 3min.
Embodiment 2: the present invention provides a kind of pomegranate comprehensive enzymes, wherein used major ingredient includes following parts by weight
Raw material: 35 parts of pomegranate, 6 parts of persimmon, 12 parts of sea-buckthorn, pawpaw 6,6 parts of fructus lycii, 12 parts of hill gooseberry, 6 parts of apple, 6 parts of hawthorn, lemon
6 parts of lemon, 12 parts of tomato and 12 parts of red bayberry, the auxiliary material include that 10 parts of liquid oligomers isomaltose, solid are oligomeric in parts by weight
5 parts of isomaltose and 10 parts of lactic acid bacteria, 6 parts of Bifidobacterium and 15 parts of lactobacillus acidophilus；
Specific procedure of processing is as follows:
A) pick: orchard choose picking pomegranate, persimmon, sea-buckthorn, pawpaw, fructus lycii, hill gooseberry, apple, hawthorn, lemon,
Tomato and red bayberry；
B) it picks: the fruit part taken is selected, cuticular breakdown, fruit that is rotten or being drilled with small holes caused by worms are chosen,
The proportion of remaining fancy fruit according to parts by weight is adapted to；
C) it primary cleaning: is cleaned using fresh fruit of the well water to picking；
D) secondary cleaning: the fresh fruit by once cleaning is cleaned using Ozone Water；
E) it cleans: the fresh fruit Jing Guo secondary cleaning being cleaned three times using pure water；
F) dry: hot blast drying being carried out to the fresh fruit by cleaning three times using air-heater；
G) it is enucleated: will be removed by the kernel of dry fresh fruit；
H) it screens: kernel screening is carried out to the fresh fruit being enucleated, prevent from staying in fruit body there are also remaining kernel
In；
I) it crushes: garbled fruit being put into pulverizer, slice crushing then is carried out to fruit using pulverizer；
J) it ferments: the fruit crushed by slice be poured into fermenter, then proportionally to be put into solid oligomeric different by 3:7
Maltose and lactic acid bacteria, Bifidobacterium and lactobacillus acidophilus are sealed by fermentation, whole anaerobic fermentation, no water by fermentation, each period inspection
Survey ph value total plate count；
K) it separates: carrying out the separation of juice slag after fermentation, first fermented juice is released, remaining slag is extracted out with helicoidal pump, is then existed
The separation of juice slag is carried out in juice slag seperator, all fermented juices are put into second stage fermentor and carry out secondary chelating after taking out, then press
It is put into liquid oligomers isomaltose according to the ratio of 4:6, carries out the chelating fermentation of second segment；
L) it filters: taking out the stoste of secondary fermentation after 60 days, be filtered with plate basket；
M) filling: filtered stoste enters blend tank and is deployed, sterilizing, enters back into bottle placer and carries out filling finished product.
Further, the time cleaned three times is disposed as 12min.
Further, the blowing duration of every fruits is disposed as 3min.
Embodiment 3: the present invention provides a kind of pomegranate comprehensive enzymes, wherein used major ingredient includes following parts by weight
Raw material: 40 parts of pomegranate, 7 parts of persimmon, 14 parts of sea-buckthorn, pawpaw 7,7 parts of fructus lycii, 14 parts of hill gooseberry, 7 parts of apple, 7 parts of hawthorn, lemon
7 parts of lemon, 14 parts of tomato and 14 parts of red bayberry, the auxiliary material include that 10 parts of liquid oligomers isomaltose, solid are oligomeric in parts by weight
5 parts of isomaltose and 10 parts of lactic acid bacteria, 6 parts of Bifidobacterium and 15 parts of lactobacillus acidophilus；
Specific procedure of processing is as follows:
A) pick: orchard choose picking pomegranate, persimmon, sea-buckthorn, pawpaw, fructus lycii, hill gooseberry, apple, hawthorn, lemon,
Tomato and red bayberry；
B) it picks: the fruit part taken is selected, cuticular breakdown, fruit that is rotten or being drilled with small holes caused by worms are chosen,
The proportion of remaining fancy fruit according to parts by weight is adapted to；
C) it primary cleaning: is cleaned using fresh fruit of the well water to picking；
D) secondary cleaning: the fresh fruit by once cleaning is cleaned using Ozone Water；
E) it cleans: the fresh fruit Jing Guo secondary cleaning being cleaned three times using pure water；
F) dry: hot blast drying being carried out to the fresh fruit by cleaning three times using air-heater；
G) it is enucleated: will be removed by the kernel of dry fresh fruit；
H) it screens: kernel screening is carried out to the fresh fruit being enucleated, prevent from staying in fruit body there are also remaining kernel
In；
I) it crushes: garbled fruit being put into pulverizer, slice crushing then is carried out to fruit using pulverizer；
J) it ferments: the fruit crushed by slice be poured into fermenter, then proportionally to be put into solid oligomeric different by 3:7
Maltose and lactic acid bacteria, Bifidobacterium and lactobacillus acidophilus are sealed by fermentation, whole anaerobic fermentation, no water by fermentation, each period inspection
Survey ph value total plate count；
K) it separates: carrying out the separation of juice slag after fermentation, first fermented juice is released, remaining slag is extracted out with helicoidal pump, is then existed
The separation of juice slag is carried out in juice slag seperator, all fermented juices are put into second stage fermentor and carry out secondary chelating after taking out, then press
It is put into liquid oligomers isomaltose according to the ratio of 4:6, carries out the chelating fermentation of second segment；
L) it filters: taking out the stoste of secondary fermentation after 60 days, be filtered with plate basket；
M) filling: filtered stoste enters blend tank and is deployed, sterilizing, enters back into bottle placer and carries out filling finished product.
Further, the time cleaned three times is disposed as 12min.
Further, the blowing duration of every fruits is disposed as 3min.
Embodiment 4: the present invention provides a kind of pomegranate comprehensive enzymes, wherein used major ingredient includes following parts by weight
Raw material: 50 parts of pomegranate, 10 parts of persimmon, 15 parts of sea-buckthorn, pawpaw 15,10 parts of fructus lycii, 15 parts of hill gooseberry, 10 parts of apple, hawthorn 10
Part, 10 parts of lemon, 15 parts of tomato and 20 parts of red bayberry, the auxiliary material include 10 parts of liquid oligomers isomaltose, consolidate in parts by weight
5 parts of body oligoisomaltose and 10 parts of lactic acid bacteria, 6 parts of Bifidobacterium and 15 parts of lactobacillus acidophilus；
Specific procedure of processing is as follows:
A) pick: orchard choose picking pomegranate, persimmon, sea-buckthorn, pawpaw, fructus lycii, hill gooseberry, apple, hawthorn, lemon,
Tomato and red bayberry；
B) it picks: the fruit part taken is selected, cuticular breakdown, fruit that is rotten or being drilled with small holes caused by worms are chosen,
The proportion of remaining fancy fruit according to parts by weight is adapted to；
C) it primary cleaning: is cleaned using fresh fruit of the well water to picking；
D) secondary cleaning: the fresh fruit by once cleaning is cleaned using Ozone Water；
E) it cleans: the fresh fruit Jing Guo secondary cleaning being cleaned three times using pure water；
F) dry: hot blast drying being carried out to the fresh fruit by cleaning three times using air-heater；
G) it is enucleated: will be removed by the kernel of dry fresh fruit；
H) it screens: kernel screening is carried out to the fresh fruit being enucleated, prevent from staying in fruit body there are also remaining kernel
In；
I) it crushes: garbled fruit being put into pulverizer, slice crushing then is carried out to fruit using pulverizer；
J) it ferments: the fruit crushed by slice be poured into fermenter, then proportionally to be put into solid oligomeric different by 3:7
Maltose and lactic acid bacteria, Bifidobacterium and lactobacillus acidophilus are sealed by fermentation, whole anaerobic fermentation, no water by fermentation, each period inspection
Survey ph value total plate count；
K) it separates: carrying out the separation of juice slag after fermentation, first fermented juice is released, remaining slag is extracted out with helicoidal pump, is then existed
The separation of juice slag is carried out in juice slag seperator, all fermented juices are put into second stage fermentor and carry out secondary chelating after taking out, then press
It is put into liquid oligomers isomaltose according to the ratio of 4:6, carries out the chelating fermentation of second segment；
L) it filters: taking out the stoste of secondary fermentation after 60 days, be filtered with plate basket；
M) filling: filtered stoste enters blend tank and is deployed, sterilizing, enters back into bottle placer and carries out filling finished product.
Further, the time cleaned three times is disposed as 12min.
Further, the blowing duration of every fruits is disposed as 3min.
30 years old man for taking pomegranate comprehensive enzyme obtained by above-described embodiment 1-4 to suffer from indiestion to 120 respectively uses,
Every 30 people is one group, and points four groups try out the pomegranate comprehensive enzyme prepared in four embodiments respectively, after 10min, obtain with
Lower data:
As seen from the above table, raw material mixing ratio is moderate in embodiment 3, after the patient's use suffered from indiestion, digestion power and
Immunity can effectively be improved, and tomato also has a unique tomatin, tomatin have slake thirst and help produce saliva, stomach strengthening and digestion promoting
Effect can prevent and treat the diseases nutritive values with higher such as stomach energy bitter taste, fever polydipsia, heatstroke.
Last: the foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, all in the present invention
Spirit and principle within, any modification, equivalent replacement, improvement and so on, should be included in protection scope of the present invention it
It is interior.
Claims (8)
1. a kind of pomegranate comprehensive enzyme, it is characterised in that: major ingredient used in wherein includes the raw material of following parts by weight: pomegranate
30-50 parts, 5-10 parts of persimmon, 10-15 parts of sea-buckthorn, pawpaw 5-15,5-10 parts of fructus lycii, 10-15 parts of hill gooseberry, 5-10 parts of apple,
5-10 parts of hawthorn, 5-10 parts of lemon, 10-15 parts of tomato and 10-20 parts of red bayberry, the auxiliary material includes liquid oligomers in parts by weight
10 parts of 10 parts of isomaltose, 5 parts of solid oligoisomaltose and lactic acid bacteria, 6 parts of Bifidobacterium and 15 parts of lactobacillus acidophilus.
2. a kind of pomegranate comprehensive enzyme according to claim 1, it is characterised in that: major ingredient used in wherein includes following
The raw material of parts by weight: 35-45 parts of pomegranate, 5-8 parts of persimmon, 12-14 parts of sea-buckthorn, pawpaw 8-12,6-8 parts of fructus lycii, hill gooseberry 10-
13 parts, 6-8 parts of apple, 6-9 parts of hawthorn, 6-8 parts of lemon, 12-14 parts of tomato and 15-18 parts of red bayberry, the auxiliary material is by weight
Number includes 10 parts of 10 parts of liquid oligomers isomaltose, 5 parts of solid oligoisomaltose and lactic acid bacteria, 6 parts of Bifidobacterium and acidophilus
15 parts of lactobacillus.
3. a kind of pomegranate comprehensive enzyme according to claim 1, it is characterised in that: major ingredient used in wherein includes following
The raw material of parts by weight: 40 parts of pomegranate, 7 parts of persimmon, 13 parts of sea-buckthorn, pawpaw 10,7 parts of fructus lycii, 12 parts of hill gooseberry, 7 parts of apple, mountain
8 parts of short, bristly hair or beard, 7 parts of lemon, 13 parts of tomato and 16 parts of red bayberry, the auxiliary material include in parts by weight 10 parts of liquid oligomers isomaltose,
5 parts of solid oligoisomaltose and 10 parts of lactic acid bacteria, 6 parts of Bifidobacterium and 15 parts of lactobacillus acidophilus.
4. a kind of preparation method of pomegranate comprehensive enzyme, it is characterised in that: specific procedure of processing is as follows:
A) it picks: choosing picking pomegranate, persimmon, sea-buckthorn, pawpaw, fructus lycii, hill gooseberry, apple, hawthorn, lemon, tomato in orchard
And red bayberry；
B) it picks: the fruit part taken is selected, cuticular breakdown, fruit that is rotten or being drilled with small holes caused by worms are chosen, it is remaining
Fancy fruit proportion according to parts by weight be adapted to；
C) it primary cleaning: is cleaned using fresh fruit of the well water to picking；
D) secondary cleaning: the fresh fruit by once cleaning is cleaned using Ozone Water；
E) it cleans: the fresh fruit Jing Guo secondary cleaning being cleaned three times using pure water；
F) dry: hot blast drying being carried out to the fresh fruit by cleaning three times using air-heater；
G) it is enucleated: will be removed by the kernel of dry fresh fruit；
H) it screens: kernel screening is carried out to the fresh fruit being enucleated, prevent from staying in there are also remaining kernel in fruit body；
I) it crushes: garbled fruit being put into pulverizer, slice crushing then is carried out to fruit using pulverizer；
J) it ferments: the fruit crushed by slice being poured into fermenter, then proportionally 3:7 is put into the oligomeric different malt of solid
Sugar and lactic acid bacteria, Bifidobacterium and lactobacillus acidophilus are sealed by fermentation, whole anaerobic fermentation, no water by fermentation, each cycle detection ph
It is worth total plate count；
K) it separates: carrying out the separation of juice slag after fermentation, first fermented juice is released, remaining slag is extracted out with helicoidal pump, then in juice slag
The separation of juice slag is carried out in seperator, all fermented juices are put into second stage fermentor and carry out secondary chelating after taking out, according still further to 4:6
Ratio be put into liquid oligomers isomaltose, carry out second segment chelating fermentation；
L) it filters: taking out the stoste of secondary fermentation after 60 days, be filtered with plate basket；
M) filling: filtered stoste enters blend tank and is deployed, sterilizing, enters back into bottle placer and carries out filling finished product.
5. a kind of preparation method of pomegranate comprehensive enzyme according to claim 4, it is characterised in that: described to clean three times
Time controls between 10min-15min.
6. a kind of preparation method of pomegranate comprehensive enzyme according to claim 4, it is characterised in that: the entire processing stream
Cheng Jun is operated in desinfection chamber.
7. a kind of preparation method of pomegranate comprehensive enzyme according to claim 4, it is characterised in that: described to be carried out to fruit
Primary cleaning, secondary cleaning and the number cleaned three times are disposed as 3 times.
8. a kind of preparation method of pomegranate comprehensive enzyme according to claim 4, it is characterised in that: described to clean three times
The temperature setting that fruit afterwards carries out hot blast drying is 45 degrees Celsius, and the blowing duration of every fruits is controlled in 2min-5min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112602866A (en) * | 2020-12-04 | 2021-04-06 | 河南农业职业学院 | Fermented hawthorn juice and preparation method thereof |
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| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
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