CN112826081A - High black currant enzyme and preparation method thereof - Google Patents
High black currant enzyme and preparation method thereof Download PDFInfo
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- CN112826081A CN112826081A CN202110063175.7A CN202110063175A CN112826081A CN 112826081 A CN112826081 A CN 112826081A CN 202110063175 A CN202110063175 A CN 202110063175A CN 112826081 A CN112826081 A CN 112826081A
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- 235000001466 Ribes nigrum Nutrition 0.000 title claims abstract description 42
- 240000001890 Ribes hudsonianum Species 0.000 title claims abstract description 34
- 235000016954 Ribes hudsonianum Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 27
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 99
- 230000004151 fermentation Effects 0.000 claims abstract description 99
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 30
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 claims abstract description 30
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- 238000004108 freeze drying Methods 0.000 claims abstract description 16
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- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 15
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims abstract description 15
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- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 15
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- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 15
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- 238000000034 method Methods 0.000 claims abstract description 15
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- 239000007858 starting material Substances 0.000 claims abstract description 15
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- 235000010633 broth Nutrition 0.000 description 6
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
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- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
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- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
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- 241000220483 Ribes Species 0.000 description 1
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- 229930002877 anthocyanin Natural products 0.000 description 1
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- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- A23V2400/125—Casei
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a high black currant enzyme and a preparation method thereof. A method for preparing high black currant enzyme comprises: (1) crushing black currant to obtain fruit juice; (2) adding yeast extract, magnesium sulfate, ammonium sulfate, potassium dihydrogen phosphate and zinc chloride into the fruit juice, and sterilizing to obtain fermentation substrate; (3) and (3) composite fermentation: inoculating a wine yeast powder preparation into the fermentation substrate, inoculating a lactobacillus casei starter after primary fermentation, performing secondary fermentation, standing at 7-9 ℃ for 20-24 hours, and filtering to obtain a fermentation liquid; (4) and (3) freeze-drying the fermentation liquor to obtain the high blackcurrant enzyme. The high black currant enzyme and the preparation method thereof have the advantages that the raw materials are natural, the nutrition is rich, the process is simple, the yield is high, the prepared high black currant enzyme is good in taste, strong in fragrance, high in nutrient content, uniform in color and luster degree and good in active ingredient activity.
Description
Technical Field
The invention particularly relates to a black currant enzyme and a preparation method thereof.
Background
With the development of society and the improvement of living conditions, many people have bad phenomena such as overeating, dyspepsia, malnutrition and long-term constipation. The general medicine for treating constipation only has the function of helping slight or severe defecation, has poor taste and has adverse effects of easily causing gastrointestinal irritation and the like. The ferment is prepared by fermenting natural fruits, contains a plurality of trace elements, vitamins and anthocyanin, can supplement the trace elements and the like, and can help to be easily excreted.
In the Kazak area, there are wild plants of Ribes of Saxifragaceae, both edible and medicinal, such as Ribes altissimum Turcz, Ribes nigrum, and Ribes nigrum, which are fresh fruits of Ribes nigrum, and are rich in various vitamins, saccharides, organic acids, etc., and are high-quality fruit enzymes.
In view of the above, the present invention aims to provide a blackcurrant ferment and a preparation method thereof, which have the advantages of simple process technology, low cost, no pollution and good application prospects.
Disclosure of Invention
The invention aims to provide a preparation method of a high black currant enzyme, which has the advantages of simple process, low cost and high yield.
In order to realize the purpose, the adopted technical scheme is as follows:
a preparation method of a high black currant enzyme comprises the following steps:
(1) crushing black currant to obtain fruit juice;
(2) adding yeast extract, magnesium sulfate, ammonium sulfate, potassium dihydrogen phosphate and zinc chloride into the fruit juice, and sterilizing to obtain fermentation substrate;
(3) and (3) composite fermentation: inoculating a wine yeast powder preparation into the fermentation substrate, inoculating a lactobacillus casei starter after primary fermentation, performing secondary fermentation, standing at 7-9 ℃ for 20-24 hours, and filtering to obtain a fermentation liquid;
(4) and (3) freeze-drying the fermentation liquor until the moisture content is less than 5%, thus obtaining the high black currant enzyme.
Further, in the step (1), after the crushing treatment, pectinase is added for enzymolysis.
Furthermore, in the enzymolysis process, the pH is 5-7, the temperature is 40-50 ℃, the time is 90-100 min, and the addition amount of pectinase is 0.6%.
Still further, the soluble solid content in the fruit juice is 10-15%.
Further, in the step (2), 1g of yeast extract, 20g of magnesium sulfate, 0.5g of ammonium sulfate, 0.2g of monopotassium phosphate and 0.5-0.8 g of zinc chloride are added to 10kg of fruit juice.
Further, in the step (2), the fermentation substrate is sterilized at 110 ℃ for 20 min.
Further, in the step (3), in the first fermentation process, the inoculation amount of the wine yeast powder preparation is 0.1%, the fermentation temperature is 28-30 ℃, and the fermentation time is 6-10 hours;
in the second fermentation process, the inoculation amount of the lactobacillus casei starter is 0.5%, the fermentation temperature is 37 ℃, and the fermentation time is 28-30 hours;
in the step (4), the temperature of freeze drying is-20 to-25 ℃, and the vacuum degree is 10 to 20 Pa.
Further, in the step (4), the fermentation liquor is concentrated until the content of soluble solids is 20-30%, and then is freeze-dried.
Further, the fermentation broth is concentrated to a soluble solids content of 25%.
The invention also aims to provide the high blackcurrant enzyme prepared by the preparation method, and the prepared high blackcurrant enzyme has the advantages of good taste, strong fragrance, high content of nutrient components, uniform color and luster and good activity of active components.
Compared with the prior art, the invention has the beneficial effects that:
the invention adopts the black currant as the enzyme raw material, and each 100g of the fruit raw material contains 50.86mg of ascorbic acid, and then gallic acid, p-hydroxybenzoic acid, caffeic acid and other components. Is a wild fruit with extremely high nutritive value, which is not inferior to the Chinese gooseberry which is in good reputation of 'King in fruit'. The produced high blackcurrant enzyme has the following advantages:
(1) the prepared ferment has the functions of enhancing the immune system ability to resist carcinogenic substances, inhibiting the action of a cancer promoter, inhibiting the growth of in vitro malignant cells, and inhibiting the synthesis of DNA, RNA and protein of ehrlich ascites carcinoma cells; has effects in inhibiting platelet aggregation and 5-hydroxytryptamine (5-HT) release.
(2) Has the functions of obviously inhibiting platelet aggregation, resisting coagulation, dissolving fiber and resisting lipid peroxidation, and can also enhance the elasticity of blood vessels. Can be used for treating hemorrhagic diseases, circulatory disorder, atherosclerosis, etc.; it has effects of reducing blood lipid, dilating coronary artery, increasing coronary blood flow, and can be used for treating chronic bronchitis, coronary heart disease and hypertension.
(3) Can be used for preventing various diseases related to free radicals, including cancer, heart disease, and premature aging. Reducing the incidence of heart disease and stroke by preventing platelet aggregation from stress and smoking.
(4) Protecting the inner wall of an arterial vessel; the normal flexibility of blood cells is maintained to help the red blood cells to pass through the fine capillaries, thereby enhancing the systemic blood circulation, relaxing the blood vessels to promote blood flow and preventing hypertension (hypotensive effect).
(5) Has antibacterial effect on bacteria, yeast, and mold.
(6) It can quickly reduce alcohol content in blood, protect liver, and has effects of relieving hangover and refreshing, and can be used as beverage for relieving hangover of excessive drinking, and is also a nutritional tonic.
(7) The raw materials are easy to obtain, the price is low, the preparation is simple, the use is convenient,
(8) the raw materials are natural, edible and rich in nutrition, and do not generate toxicity and any toxic or side effect on human bodies.
(9) The black currant enzyme has oxidation and reduction biochemical reactions in human body, and can regulate cell metabolism and endocrine system function; is beneficial to the human body to carry out the work of digestion, absorption, utilization, excretion and the like.
Detailed Description
In order to further illustrate the present invention and a method for preparing the same, the following embodiments are described in detail with reference to the accompanying drawings. In the following description, different "one embodiment" or "an embodiment" refers to not necessarily the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.
The following embodiments will be further detailed to describe a blackcurrant ferment and a preparation method thereof according to the present invention:
the technical scheme of the invention is as follows:
a preparation method of a high black currant enzyme comprises the following steps:
(1) crushing black currant to obtain fruit juice;
(2) adding yeast extract, magnesium sulfate, ammonium sulfate, potassium dihydrogen phosphate and zinc chloride into the fruit juice, and sterilizing to obtain fermentation substrate;
(3) and (3) composite fermentation: inoculating a wine yeast powder preparation into the fermentation substrate, inoculating a lactobacillus casei starter after primary fermentation, performing secondary fermentation, standing at 7-9 ℃ for 20-24 hours, and filtering to obtain a fermentation liquid;
(4) and (3) freeze-drying the fermentation liquor until the moisture content is less than 5%, thus obtaining the high black currant enzyme.
Preferably, in the step (1), after the crushing treatment, pectinase is added for enzymolysis. In order to increase the juice yield, pectinase can be added for enzymolysis.
Further preferably, the pH value is 5-7, the temperature is 40-50 ℃, the time is 90-100 min, and the addition amount of pectinase is 0.6% in the enzymolysis process.
More preferably, the soluble solid content in the fruit juice is 10-15%. By adopting the enzymolysis process, the juice yield of the black currant can reach about 90%, and the soluble solid can reach 10-15%.
Preferably, in the step (2), 1g of yeast extract, 20g of magnesium sulfate, 0.5g of ammonium sulfate, 0.2g of monopotassium phosphate and 0.5-0.8 g of zinc chloride are added to 10kg of fruit juice
Preferably, in the step (2), the fermentation substrate is sterilized at 110 ℃ for 20min
Preferably, in the step (3), in the first fermentation process, the inoculation amount of the wine yeast powder preparation is 0.1%, the fermentation temperature is 28-30 ℃, and the fermentation time is 6-10 hours;
in the second fermentation process, the inoculation amount of the lactobacillus casei starter is 0.5%, the fermentation temperature is 37 ℃, and the fermentation time is 28-30 hours.
Through compound fermentation, the fermentation liquor can produce fragrance; secondly, the yield of the fermentation liquor is increased; thirdly, the clarity of the fermentation liquor is increased; the ascorbic acid which is helpful for preventing various types of protection with free radicals is an antioxidant, can remove the free radicals and reduce the oxidative damage; retaining better color; sixthly, the hydroxybenzoic acid component in the black currant fruit is fully extracted.
In the step (4), the temperature of freeze drying is-20 to-25 ℃, and the vacuum degree is 10 to 20 Pa. By freeze-drying, the activity of the beneficial ingredients can be better ensured.
Preferably, in the step (4), the fermentation liquid is concentrated to a soluble solid content of 20-30%, and then is freeze-dried. Concentrating before freeze drying can shorten drying time.
Further preferably, the fermentation broth is concentrated to a soluble solids content of 25%.
Example 1.
The specific operation steps are as follows:
(1) cleaning fresh Ribes nigrum fruit, removing rotten fruit, pulping into homogenate by a homogenizer, and adding pectinase for enzymolysis to obtain juice with soluble solid content of 13%.
In the enzymolysis process: the pH is 6, the temperature is 45 deg.C, the time is 95min, and the addition amount of pectase is 0.6%.
(2) Adding nutrient substances such as yeast extract, magnesium sulfate, ammonium sulfate, potassium dihydrogen phosphate and zinc chloride into the fruit juice at a certain weight ratio, and sterilizing at 110 deg.C for 20min to obtain fermentation substrate.
1g of yeast extract, 20g of magnesium sulfate, 0.5g of ammonium sulfate, 0.2g of monopotassium phosphate and 0.7g of zinc chloride are added into each 10kg of fruit juice.
(3) And (3) composite fermentation: inoculating wine yeast powder preparation into the fermentation substrate for the first fermentation, wherein the inoculation amount of the wine yeast powder preparation is 0.1 percent, fully ensuring dissolved oxygen, and fermenting for 8 hours at 29 ℃;
then inoculating lactobacillus casei starter, and performing secondary fermentation, wherein the inoculation amount of the lactobacillus casei starter is 0.5%, and standing and fermenting for 29h at 37 ℃;
standing at 8 deg.C for 22h (standing for a long time is favorable for layering), and filtering to obtain fermentation broth.
(4) Concentrating the fermentation liquor at a temperature lower than 80 deg.C until the content of soluble solid is 25%, and freeze-drying under vacuum until the water content is less than 5%, wherein the freeze-drying temperature is-23 deg.C and the vacuum degree is 15Pa to obtain the high black currant enzyme.
Example 2.
The specific operation steps are as follows:
(1) cleaning fresh Ribes nigrum fruit, removing rotten fruit, pulping into homogenate by a homogenizer, adding pectinase for enzymolysis to obtain fruit juice with 10% soluble solid matter.
In the enzymolysis process: the pH is 5, the temperature is 50 deg.C, the time is 90min, and the addition amount of pectase is 0.6%.
(2) Adding nutrient substances such as yeast extract, magnesium sulfate, ammonium sulfate, potassium dihydrogen phosphate and zinc chloride into the fruit juice at a certain weight ratio, and sterilizing at 110 deg.C for 20min to obtain fermentation substrate.
1g of yeast extract, 20g of magnesium sulfate, 0.5g of ammonium sulfate, 0.2g of monopotassium phosphate and 0.5g of zinc chloride are added into each 10kg of fruit juice.
(3) And (3) composite fermentation: inoculating wine yeast powder preparation into the fermentation substrate for the first fermentation, wherein the inoculation amount of the wine yeast powder preparation is 0.1 percent, fully ensuring dissolved oxygen, and fermenting for 10 hours at 28 ℃;
then inoculating lactobacillus casei starter, and performing secondary fermentation, wherein the inoculation amount of the lactobacillus casei starter is 0.5%, and standing and fermenting for 28h at 37 ℃;
standing at 7 deg.C for 20 hr, and filtering to obtain fermentation broth.
(4) Concentrating the fermentation liquor at low temperature not more than 80 deg.C to avoid destroying nutrients, vacuum freeze drying until the water content is less than 5%, freeze drying at-20 deg.C under vacuum degree of 20Pa to obtain the high Ribes nigrum enzyme.
Example 3.
The specific operation steps are as follows:
(1) cleaning fresh Ribes nigrum fruit, removing rotten fruit, pulping into homogenate by a homogenizer, adding pectinase for enzymolysis to obtain fruit juice with soluble solid content of 15%.
In the enzymolysis process: pH of 7, temperature of 40 deg.C, time of 100min, and pectase addition of 0.6%.
(2) Adding nutrient substances such as yeast extract, magnesium sulfate, ammonium sulfate, potassium dihydrogen phosphate and zinc chloride into the fruit juice at a certain weight ratio, and sterilizing at 110 deg.C for 20min to obtain fermentation substrate.
1g of yeast extract, 20g of magnesium sulfate, 0.5g of ammonium sulfate, 0.2g of monopotassium phosphate and 0.8g of zinc chloride are added into each 10kg of fruit juice.
(3) And (3) composite fermentation: inoculating wine yeast powder preparation into the fermentation substrate for the first fermentation, wherein the inoculation amount of the wine yeast powder preparation is 0.1 percent, fully ensuring dissolved oxygen, and fermenting for 6 hours at the temperature of 30 ℃;
then inoculating lactobacillus casei starter, and performing secondary fermentation, wherein the inoculation amount of the lactobacillus casei starter is 0.5%, and standing and fermenting for 30h at 37 ℃;
standing at 9 deg.C for 24 hr, and filtering to obtain fermentation liquid.
(4) Concentrating the fermentation liquor at low temperature, wherein the concentration temperature is not more than 80 deg.C until the content of soluble solid is 30%, and freeze-drying under vacuum until the water content is less than 5%, the freeze-drying temperature is-25 deg.C, and the vacuum degree is 10Pa to obtain the high black currant enzyme.
Example 4.
The specific operation steps are as follows:
(1) cleaning fresh Ribes nigrum fruit, removing rotten fruit, pulping into homogenate by a homogenizer, adding pectinase for enzymolysis to obtain fruit juice with 12% soluble solid.
In the enzymolysis process: the pH is 6, the temperature is 40 deg.C, the time is 100min, and the addition amount of pectase is 0.6%.
(2) Adding nutrient substances such as yeast extract, magnesium sulfate, ammonium sulfate, potassium dihydrogen phosphate and zinc chloride into the fruit juice at a certain weight ratio, and sterilizing at 110 deg.C for 20min to obtain fermentation substrate.
1g of yeast extract, 20g of magnesium sulfate, 0.5g of ammonium sulfate, 0.2g of monopotassium phosphate and 0.6g of zinc chloride are added into each 10kg of fruit juice.
(3) And (3) composite fermentation: inoculating wine yeast powder preparation into the fermentation substrate for the first fermentation, wherein the inoculation amount of the wine yeast powder preparation is 0.1 percent, fully ensuring dissolved oxygen, and fermenting for 10 hours at 28 ℃;
then inoculating lactobacillus casei starter, and performing secondary fermentation, wherein the inoculation amount of the lactobacillus casei starter is 0.5%, and standing and fermenting for 30h at 37 ℃;
standing at 8 deg.C for 24 hr, and filtering to obtain fermentation broth.
(4) Concentrating the fermentation liquor at low temperature, wherein the concentration temperature is not more than 80 deg.C until the content of soluble solid is 25%, and freeze-drying under vacuum until the water content is less than 5%, the freeze-drying temperature is-22 deg.C, and the vacuum degree is 16Pa to obtain the high black currant enzyme.
Example 5.
The specific operation steps are the same as those in the embodiment 1, and the difference is that in the step (3), specifically:
(3) fermentation: inoculating wine yeast powder preparation into the fermentation substrate for fermentation, wherein the inoculation amount of the wine yeast powder preparation is 0.1 percent, fully ensuring dissolved oxygen, and fermenting for 8 hours at 29 ℃; standing at 8 deg.C for 22 hr, and filtering to obtain fermentation liquid.
The fermentation broths of example 1 and example 5 were compared and the results are shown in table 1:
TABLE 1
As can be seen from Table 1, the complex microbial fermentation has more obvious advantages. Performing compound fermentation to obtain compound microorganisms and compound nutrients (probiotic flora); single fermentation yields a single microorganism and a single nutrient (probiotic flora). The composite fermentation has the following advantages: firstly, the fermentation liquor produces fragrance; secondly, the yield of the fermentation liquor is increased; thirdly, the clarity of the fermentation liquor is increased; the ascorbic acid which is helpful for preventing various types of protection with free radicals is an antioxidant, can remove the free radicals and reduce the oxidative damage; retaining better color; sixthly, the hydroxybenzoic acid component in the black currant fruit is fully extracted. Therefore, the technical scheme of the invention has high yield, and the prepared high black currant enzyme has good taste, strong fragrance, high content of nutrient components and uniform color and luster.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiments according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (10)
1. A preparation method of a high black currant enzyme is characterized by comprising the following steps:
(1) crushing black currant to obtain fruit juice;
(2) adding yeast extract, magnesium sulfate, ammonium sulfate, potassium dihydrogen phosphate and zinc chloride into the fruit juice, and sterilizing to obtain fermentation substrate;
(3) and (3) composite fermentation: inoculating a wine yeast powder preparation into the fermentation substrate, inoculating a lactobacillus casei starter after primary fermentation, performing secondary fermentation, standing at 7-9 ℃ for 20-24 hours, and filtering to obtain a fermentation liquid;
(4) and (3) freeze-drying the fermentation liquor until the moisture content is less than 5%, thus obtaining the high black currant enzyme.
2. The production method according to claim 1,
in the step (1), after the crushing treatment, pectinase is added for enzymolysis.
3. The production method according to claim 2,
in the enzymolysis process, the pH is 5-7, the temperature is 40-50 ℃, the time is 90-100 min, and the addition amount of pectinase is 0.6%.
4. The production method according to claim 3,
the soluble solid content in the fruit juice is 10-15%.
5. The production method according to claim 1,
in the step (2), 1g of yeast extract, 20g of magnesium sulfate, 0.5g of ammonium sulfate, 0.2g of monopotassium phosphate and 0.5-0.8 g of zinc chloride are added into every 10kg of fruit juice.
6. The production method according to claim 1,
in the step (2), the fermentation substrate is sterilized at 110 ℃ for 20 min.
7. The production method according to claim 1,
in the step (3), in the first fermentation process, the inoculation amount of the wine yeast powder preparation is 0.1%, the fermentation temperature is 28-30 ℃, and the fermentation time is 6-10 hours;
in the second fermentation process, the inoculation amount of the lactobacillus casei starter is 0.5%, the fermentation temperature is 37 ℃, and the fermentation time is 28-30 hours;
in the step (4), the temperature of freeze drying is-20 to-25 ℃, and the vacuum degree is 10 to 20 Pa.
8. The production method according to claim 1,
in the step (4), the fermentation liquor is concentrated until the content of soluble solids is 20-30%, and then is freeze-dried.
9. The method according to claim 8,
and concentrating the fermentation liquor until the content of soluble solids is 25%.
10. A highlighter black currant enzyme prepared by the method of any one of claims 1 to 9.
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