CN113951501A - Grapefruit composite enzyme and preparation method thereof - Google Patents
Grapefruit composite enzyme and preparation method thereof Download PDFInfo
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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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a grapefruit composite enzyme and a preparation method thereof, wherein the grapefruit composite enzyme comprises the following raw materials in percentage by mass: 70-80% of grapefruit pulp, 3-5% of grapefruit peel, 3-10% of brown sugar, 1-5% of dry hawthorn, 3-5% of liquorice, 1-3% of garlic and 3-10% of dry longan. The pomelo and the pure natural plant are utilized and probiotics are added to ferment to generate the enzyme, so that the pomelo and the health-care tea have the remarkable effects of tonifying and strengthening the body, improving the functions of an immune system, well eliminating free radicals, promoting blood circulation, clearing blood and regulating intestines, accelerating metabolism, keeping the body healthy, preventing and treating cardiovascular diseases, reducing cholesterol, clearing heat and moistening lung, relieving cough and sore throat, maintaining beauty and keeping young and the like, the added value of the pomelo can be improved, and the industrial chain of the pomelo is expanded.
Description
Technical Field
The invention relates to the technical field of health products, and particularly relates to a grapefruit composite enzyme and a preparation method thereof.
Background
Enzymes, also known as "enzymes", are catalysts for various biochemical reactions, and are present in all living cells, i.e., they activate the cells and cause them to exhibit various signs of life. Enzymes are essential substances for human body.
Grapefruit (Citrus grandis Osbeck), also known as pomelo, Citrus paradisi, Citrus aurantium, commonly known as Reunion fruit, belongs to the genus Citrus of the family Rutaceae, and is the mature fruit of Citrus grandis of the family Rutaceae. The pulp is white or red, and is divided into segments, which are easily separated, and the taste is sour and delicious. The weight of the pomelo is generally more than 1 kg, the pomelo is ripe in eighty-five months in the lunar calendar every year, the pomelo is thick in skin and can be stored for three months without losing fragrance, and therefore, the pomelo is called as a 'natural fruit can'. Li Shizhen's compendium of materia Medica, year: pomelo (odor), acid, cold, non-toxic, and has effects of resolving food stagnation, relieving alcoholic intoxication, removing stomach and intestine bad qi, treating infesting of pregnancy, and halitosis. According to the traditional Chinese medicine, the pomelo is sweet and sour in taste and cold in nature, has the effects of regulating qi, reducing phlegm, moistening lung, clearing intestines, replenishing blood, tonifying spleen and the like, and can be used for treating diseases such as poor appetite, tastelessness, dyspepsia and the like. Recent medical research results also suggest: the pomelo contains rich nutrient substances required by human body, has high nutritive and health-care values, has the efficacies of invigorating stomach, moistening lung, enriching blood, clearing intestine, facilitating defecation and the like, can promote wound healing, and has good auxiliary curative effect on septicemia and the like. In addition, as the pulp and the peel of the pomelo contain the physiologically active substance naringin which can reduce the viscosity of blood and reduce the formation of thrombus, the pomelo has better prevention effect on cerebrovascular diseases, such as cerebral thrombosis, apoplexy and the like; meanwhile, naringin has inhibitory effect on yeast and fungi, and has anti-inflammatory effect. The fresh pomelo flesh contains components similar to insulin, can reduce blood sugar, and is a good food therapy product for patients with diabetes and obesity.
In recent years, the grapefruit planting industry in Guangxi, particularly Yulin Rong county, has developed rapidly, and becomes a characteristic agricultural industry in Guangxi and even China. At present, the grapefruit is mainly eaten fresh, so that the application value of the grapefruit is greatly reduced. In order to improve the additional value of the grapefruit and develop a new beverage product, the invention provides a grapefruit complex enzyme and a preparation method thereof.
The above background disclosure is only for the purpose of assisting understanding of the inventive concept and technical solutions of the present invention, and does not necessarily belong to the prior art of the present patent application, and should not be used for evaluating the novelty and inventive step of the present application in the case that there is no clear evidence that the above content is disclosed at the filing date of the present patent application.
Disclosure of Invention
The invention aims to provide a grapefruit composite enzyme and a preparation method thereof. The pomelo and the pure natural plant are utilized and probiotics are added to ferment to generate the enzyme, so that the pomelo and the health-care tea have the effects of tonifying and strengthening the body, improving the functions of an immune system, well eliminating free radicals, promoting blood circulation, clearing blood and regulating the intestines, accelerating metabolism, keeping the body healthy, preventing and treating cardiovascular diseases, reducing cholesterol, clearing heat and moistening the lung, relieving cough and sore throat, maintaining beauty and keeping young and the like, the added value of the pomelo can be improved, and the industrial chain of the pomelo is expanded.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the grapefruit composite ferment comprises the following raw materials in percentage by mass: 70-80% of grapefruit pulp, 3-5% of grapefruit peel, 3-10% of brown sugar, 1-5% of dry hawthorn, 3-5% of liquorice, 1-3% of garlic and 3-10% of dry longan.
The scheme of the invention also provides a preparation method of the grapefruit composite ferment, which comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding pectinase into the pulp, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding the grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic and dried longan, mixing, adding probiotics, uniformly mixing, sealing, fermenting and filtering to obtain the grapefruit composite ferment.
The scheme of the invention is further optimized as follows: the compound enzyme also comprises 3-5% of honeysuckle and 1-3% of roselle.
The scheme of the invention is further optimized as follows: the preparation method of the grapefruit composite ferment comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding pectinase into the pulp, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic, dried longan, honeysuckle and roselle, mixing, adding probiotics, uniformly mixing, sealing, fermenting and filtering to obtain the grapefruit composite enzyme.
The scheme of the invention is further optimized as follows: the addition amount of the pectinase is 1-3% of the weight of the pulp.
The scheme of the invention is further optimized as follows: the addition amount of the probiotics accounts for 0.01-0.05% of the total weight of the raw materials.
The scheme of the invention is further optimized as follows: the sealed fermentation is carried out for more than 1 year at normal temperature.
The scheme of the invention is further optimized as follows: and in the sealed fermentation process, the sealed cover is opened every 7 days in a sterile environment to exhaust, and the mixture is stirred uniformly.
The scheme of the invention is further optimized as follows: the pomelo pulp and the pomelo peel are respectively pulp and peel of fresh Shatian pomelo planted in Guangxi Yulin Rong county.
Compared with the prior art, the invention has the advantages and beneficial effects that:
the pomelo and the pure natural plant are utilized and probiotics are added to ferment to generate the enzyme, so that the pomelo and the health-care tea have the effects of tonifying and strengthening the body, improving the functions of an immune system, well eliminating free radicals, promoting blood circulation, clearing blood and regulating the intestines, accelerating metabolism, keeping the body healthy, preventing and treating cardiovascular diseases, reducing cholesterol, clearing heat and moistening the lung, relieving cough and sore throat, maintaining beauty and keeping young and the like, the added value of the pomelo can be improved, and the industrial chain of the pomelo is expanded.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The pomelo pulp and the pomelo peel used in the invention are respectively the pulp and the peel of fresh Shatian pomelo planted in Guangxi Yulin Rong county. Considerations in the preparation process: 1. fresh fruits with perfect appearance are selected and purchased, and the peel of the fruits is prevented from being damaged; 2. in order to avoid the vegetables and fruits from being stained with pesticides, the vegetables and fruits can be cleaned, dried in the air and peeled; 3. ensuring that the container is cleaned and dried in the sun or air; 4. during preparation, the cutter and the dipping plate are kept clean and cannot touch water and oil, so that mildew is avoided.
Example 1
The grapefruit composite ferment comprises the following raw materials in percentage by mass: 78% of shaddock pulp, 4% of shaddock peel, 4.5% of brown sugar, 3.5% of dried hawthorn, 3% of liquorice, 2% of garlic and 5% of dried longan.
The preparation method comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding 1.5% pectase into the pulp, stirring for 30min, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic and a dried longan, mixing, adding probiotics accounting for 0.05 percent of the total mass of the raw materials, uniformly mixing, fermenting at normal temperature in a sealed manner for 1 year, keeping the normal temperature in the fermentation process, opening a sealed cover in an aseptic environment every 7 days, exhausting, stirring, and filtering to obtain filtrate, namely the grapefruit composite enzyme.
Example 2
The grapefruit composite ferment comprises the following raw materials in percentage by mass: 74% of shaddock pulp, 5% of shaddock peel, 8% of brown sugar, 2% of dried hawthorn, 4% of liquorice, 1.5% of garlic and 5.5% of dried longan.
The preparation method comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding 2% pectinase into the pulp, stirring for 20min, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic and a dried longan, mixing, adding probiotics accounting for 0.02 percent of the total mass of the raw materials, uniformly mixing, fermenting at normal temperature for 1 year in a sealed manner, keeping the normal temperature in the fermentation process, opening a sealed cover in an aseptic environment every 7 days, exhausting, stirring, and filtering to obtain filtrate, namely the grapefruit composite enzyme.
Example 3
The grapefruit composite ferment comprises the following raw materials in percentage by mass: 75% of shaddock pulp, 3% of shaddock peel, 4% of brown sugar, 1% of dried hawthorn, 4% of liquorice, 3% of garlic and 10% of dried longan.
The preparation method comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding 2% pectinase into the pulp, stirring for 60min, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic and a dried longan, mixing, adding probiotics accounting for 0.02 percent of the total mass of the raw materials, uniformly mixing, fermenting at normal temperature for 1 year in a sealed manner, keeping the normal temperature in the fermentation process, opening a sealed cover in an aseptic environment every 7 days, exhausting, stirring, and filtering to obtain filtrate, namely the grapefruit composite enzyme.
Example 4
The grapefruit composite ferment comprises the following raw materials in percentage by mass: 71% of grapefruit pulp, 3.5% of grapefruit peel, 8% of brown sugar, 4.5% of dried hawthorn, 3% of liquorice, 2% of garlic and 8% of dried longan.
The preparation method comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding 1% pectinase into the pulp, stirring for 60min, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic and a dried longan, mixing, adding probiotics accounting for 0.04% of the total mass of the raw materials, uniformly mixing, fermenting at normal temperature for 1 year in a sealed manner, keeping the normal temperature in the fermentation process, opening a sealed cover in an aseptic environment every 7 days, exhausting, stirring, and filtering to obtain filtrate, namely the grapefruit composite enzyme.
Example 5
The grapefruit composite ferment comprises the following raw materials in percentage by mass: 73% of shaddock pulp, 4% of shaddock peel, 5% of brown sugar, 2.5% of dried hawthorn, 3.5% of liquorice, 1% of garlic, 8% of dried longan, 3% of honeysuckle and 2% of roselle.
The scheme of the invention also provides a preparation method of the grapefruit composite ferment, which comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding 1.5% pectase into the pulp, stirring for 30min, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic, dried longan, honeysuckle and roselle, mixing uniformly, adding probiotics accounting for 0.05 percent of the total mass of the raw materials, uniformly mixing, fermenting at normal temperature in a sealed manner for 1 year, keeping the normal temperature in the fermentation process, opening a sealed cover every 7 days in a sterile environment, exhausting, stirring, and filtering to obtain filtrate, namely the grapefruit composite enzyme.
Example 6
The grapefruit composite ferment comprises the following raw materials in percentage by mass: 75% of shaddock pulp, 3% of shaddock peel, 4% of brown sugar, 1% of dried hawthorn, 3.5% of liquorice, 1.5% of garlic, 5% of dried longan, 4% of honeysuckle and 3% of roselle.
The scheme of the invention also provides a preparation method of the grapefruit composite ferment, which comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding 3% pectinase into the pulp, stirring for 20min, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic, dried longan, honeysuckle and roselle, mixing uniformly, adding probiotics accounting for 0.04% of the total mass of the raw materials, uniformly mixing, fermenting at normal temperature in a sealed manner for 1 year, keeping the normal temperature in the fermentation process, opening a sealed cover every 7 days in a sterile environment, exhausting, stirring, and filtering to obtain filtrate, namely the grapefruit composite enzyme.
Example 7
The grapefruit composite ferment comprises the following raw materials in percentage by mass: 72% of shaddock pulp, 5% of shaddock peel, 6% of brown sugar, 3% of dried hawthorn, 4% of liquorice, 2% of garlic, 3% of dried longan, 3% of honeysuckle and 2% of roselle.
The scheme of the invention also provides a preparation method of the grapefruit composite ferment, which comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding 1.5% pectase into the pulp, stirring for 60min, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic, dried longan, honeysuckle and roselle, mixing uniformly, adding probiotics accounting for 0.03 percent of the total mass of the raw materials, uniformly mixing, fermenting at normal temperature in a sealed manner for 1 year, keeping the normal temperature in the fermentation process, opening a sealed cover every 7 days in a sterile environment, exhausting, stirring, and filtering to obtain filtrate, namely the grapefruit composite enzyme.
The grapefruit complex ferment prepared in the above example was measured for its antioxidant capacity as follows.
1. Determination of DPPH (alpha, alpha-diphenyl-beta-picrylhydrazyl) radical scavenging ability
Accurately weighing 20mg of DPPH, and dissolving the DPPH in a 250mL volumetric flask by using absolute ethyl alcohol to obtain DPPH solution with the concentration of 20 mmol/L. 1ml of enzyme solution was taken from C1, C2 and C3 and placed in three test tubes (20ml), and the enzyme solution was diluted 10 times to obtain a test solution. Placing 2ml of test solution in c1, c2 and c3, respectively adding 2ml of 20mmol/L DPPH solution, mixing uniformly, reacting at room temperature for 30min, and measuring the absorbance AI at the wavelength of 517 nm; respectively placing 2ml of test solution in test tubes c4, c5 and c6, respectively adding 2ml of absolute ethyl alcohol, mixing uniformly, reacting at room temperature for 30min, and measuring absorbance AJ at wavelength of 517 nm; placing 2ml of DPPH solution in a c0 test tube, adding 2ml of absolute ethyl alcohol, uniformly mixing, reacting at room temperature for 30min, measuring the absorbance Ac at the wavelength of 517nm, replacing the contrast solvent with absolute ethyl alcohol, and calculating the inhibition rate of the antioxidant substances according to the following formula.
The inhibition ratio (%) [1- (AI-AJ)/AC ] x 100%
In the formula: AI is the absorbance of 2ml of DPPH.solution and 2ml of test solution;
AJ-is the absorbance of 2ml of absolute ethyl alcohol and 2ml of test solution;
AC is the absorbance of 2ml of DPPH.solution and 2ml of absolute ethyl alcohol;
2. method for measuring ABTS (2, 2-diazanyl-bis- (3-ethylbenzothiazoline-6-sulfonic acid) diamine salt) free radical scavenging ability
Adding equal volume of 2.6mmol/L potassium persulfate into 7.4mmol/L ABTS, mixing, standing at room temperature in the dark for 12h, and diluting ABTS free radical with PBS (pH 7.4) to obtain ABTS + working solution with absorbance of 0.7 plus or minus 0.02 at 734 nm.
Adding 8ml ABTS solution into 2ml 95% ethanol solution, shaking for 10s, mixing thoroughly, standing for 6min, measuring absorbance at wavelength of 734nm, which is A0; 1ml of enzyme solution was taken from C1, C2 and C3 and placed in three test tubes (20ml), and the enzyme solution was diluted 50 times to obtain a test solution. Adding 8ml of ABTS solution into 2ml of solution to be detected, shaking for 10s, mixing thoroughly, standing for 6min, and measuring absorbance at wavelength of 734nm, wherein the value is A; ABTS free radical scavenging ability was calculated as follows.
ABTS radical scavenging ability (%) - (A)0-A)/A0x100%
In the formula: AO is absorbance of 8ml ABTS + solution and 2ml 95% ethanol solution
A is the absorbance of 8ml of ABTS + solution and 2ml of enzyme solution
3. Measurement of reducing Power
mu.L of the enzyme solution was added to 2.5ml of phosphate buffer (0.2mol/L, pH6.6), 2.5ml of 1% potassium ferricyanide (w/v) was added thereto, the reaction was carried out at 50 ℃ for 30min, 2.5ml of 10% trichloroacetic acid (w/v) was added thereto, the mixture was centrifuged at 3000r/min for 10min, and 2.5ml of the supernatant was immediately taken, and 2.5ml of deionized water and 0.5ml of ferric trichloride (w/v) were added thereto, using deionized water as a reference solution. The absorbance was measured at 700 nm. The higher the absorbance value, the stronger the reducing power.
4. Hydroxyl radical scavenging ability
135. mu.L of sample was added to 1.4mL of 6mmol/L H2O2Then, 0.6mL of 20mmol/L sodium salicylate and 2mL of 1.5mmol/L ferrous sulfate are added, and the mixture is subjected to thermostatic water bath at 37 ℃ for 1 h. Deionized water was used as a reference solution. Absorbance was measured at 562 nm. The hydroxyl radical scavenging capacity was calculated as follows.
Hydroxyl radical scavenging ability/% ([ (a0- (a1-a2))/a0] × 100%) wherein, a0 represents absorbance of blank control solution; a1-absorbance of the sample measurement tube; a2-absorbance of sample background tube.
Table 1: shaddock composite enzyme antioxidant performance
From the test results, the oxidation resistance of the grapefruit composite ferment prepared by the invention is obviously superior to that of fresh grapefruit slurry, and the product can well eliminate free radicals.
The foregoing is a more detailed description of the invention in connection with specific/preferred embodiments and is not intended to limit the practice of the invention to those descriptions. It will be apparent to those skilled in the art that various substitutions and modifications can be made to the described embodiments without departing from the spirit of the invention, and such substitutions and modifications are to be considered as within the scope of the invention.
Claims (9)
1. The grapefruit composite ferment is characterized in that: the composite material comprises the following raw materials in percentage by mass: 70-80% of grapefruit pulp, 3-5% of grapefruit peel, 3-10% of brown sugar, 1-5% of dry hawthorn, 3-5% of liquorice, 1-3% of garlic and 3-10% of dry longan.
2. The preparation method of the shaddock composite ferment according to claim 1, wherein the preparation method comprises the following steps: the method comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding pectinase into the pulp, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding the grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic and dried longan, mixing, adding probiotics, uniformly mixing, sealing, fermenting and filtering to obtain the grapefruit composite ferment.
3. The grapefruit composite ferment of claim 1, characterized in that: the compound enzyme also comprises 3-5% of honeysuckle and 1-3% of roselle.
4. The preparation method of the shaddock composite ferment as claimed in claim 3, wherein the preparation method comprises the following steps: the method comprises the following steps:
(1) cutting fresh fructus Citri Grandis, separating pulp and pericarp, removing core from pulp, and juicing to obtain pulp;
(2) adding pectinase into the pulp, filtering, and collecting pulp;
(3) adding the grapefruit pulp into a sealed container, adding grapefruit peel, brown sugar, dried hawthorn, liquorice, garlic, dried longan, honeysuckle and roselle, mixing, adding probiotics, uniformly mixing, sealing, fermenting and filtering to obtain the grapefruit composite enzyme.
5. The preparation method of the shaddock composite ferment according to claim 2 or 4, wherein the shaddock composite ferment comprises the following steps: the addition amount of the pectinase is 1-3% of the weight of the pulp.
6. The preparation method of the shaddock composite ferment according to claim 2 or 4, wherein the shaddock composite ferment comprises the following steps: the addition amount of the probiotics accounts for 0.01-0.05% of the total weight of the raw materials.
7. The preparation method of the shaddock composite ferment according to claim 2 or 4, wherein the shaddock composite ferment comprises the following steps: the sealed fermentation is carried out for more than 1 year at normal temperature.
8. The preparation method of the shaddock composite ferment according to claim 2 or 4, wherein the shaddock composite ferment comprises the following steps: and in the sealed fermentation process, the sealed cover is opened every 7 days in a sterile environment to exhaust, and the mixture is stirred uniformly.
9. The method for preparing shaddock composite ferment according to any one of claims 1 to 7, wherein the method comprises the following steps: the pomelo pulp and the pomelo peel are respectively pulp and peel of fresh Shatian pomelo planted in Guangxi Yulin Rong county.
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CN105105268A (en) * | 2015-09-23 | 2015-12-02 | 杨万录 | Composite enzyme solution, preparation method and application thereof |
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CN108651989A (en) * | 2018-05-15 | 2018-10-16 | 邵玉芹 | A kind of preparation method of shaddock composite enzyme and products thereof and application |
CN112617186A (en) * | 2020-12-29 | 2021-04-09 | 河北工程大学 | Preparation method of anticancer and cancer-preventing enzyme |
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CN105105268A (en) * | 2015-09-23 | 2015-12-02 | 杨万录 | Composite enzyme solution, preparation method and application thereof |
KR20170116722A (en) * | 2016-04-12 | 2017-10-20 | 농업회사법인 쌍계명차주식회사 | Manufacturing method of citron solution with enhanced antioxidant function |
CN105919109A (en) * | 2016-06-08 | 2016-09-07 | 福建国粮食品股份有限公司 | Preparation method of shaddock leaven and shaddock peel leaven |
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