CN113951501A - Grapefruit composite enzyme and preparation method thereof - Google Patents
Grapefruit composite enzyme and preparation method thereof Download PDFInfo
- Publication number
- CN113951501A CN113951501A CN202111252749.1A CN202111252749A CN113951501A CN 113951501 A CN113951501 A CN 113951501A CN 202111252749 A CN202111252749 A CN 202111252749A CN 113951501 A CN113951501 A CN 113951501A
- Authority
- CN
- China
- Prior art keywords
- pulp
- grapefruit
- preparation
- pomelo
- composite ferment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 104
- 239000002131 composite material Substances 0.000 title claims abstract description 46
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 31
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 21
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 21
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 21
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 21
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 21
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 21
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 21
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 21
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 21
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 21
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 21
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 21
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 21
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 21
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 21
- 235000004611 garlic Nutrition 0.000 claims abstract description 21
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 21
- 235000011477 liquorice Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000006041 probiotic Substances 0.000 claims abstract description 16
- 235000018291 probiotics Nutrition 0.000 claims abstract description 16
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 4
- 238000002156 mixing Methods 0.000 claims description 28
- 244000276331 Citrus maxima Species 0.000 claims description 26
- 235000001759 Citrus maxima Nutrition 0.000 claims description 26
- 238000001914 filtration Methods 0.000 claims description 22
- 238000005520 cutting process Methods 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 241000205585 Aquilegia canadensis Species 0.000 claims description 10
- 240000004153 Hibiscus sabdariffa Species 0.000 claims description 10
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 210000000936 intestine Anatomy 0.000 abstract description 6
- 210000004072 lung Anatomy 0.000 abstract description 5
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 3
- 201000007100 Pharyngitis Diseases 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 210000000987 immune system Anatomy 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 239000000243 solution Substances 0.000 description 21
- 241001092040 Crataegus Species 0.000 description 17
- 238000002835 absorbance Methods 0.000 description 17
- 238000003756 stirring Methods 0.000 description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 9
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 8
- 239000000706 filtrate Substances 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 239000012085 test solution Substances 0.000 description 6
- 230000002292 Radical scavenging effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- -1 diamine salt Chemical class 0.000 description 3
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 2
- 241001093501 Rutaceae Species 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 2
- 229940052490 naringin Drugs 0.000 description 2
- 229930019673 naringin Natural products 0.000 description 2
- 239000012088 reference solution Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- HQFLTUZKIRYQSP-UHFFFAOYSA-N 3-ethyl-2h-1,3-benzothiazole-6-sulfonic acid Chemical compound OS(=O)(=O)C1=CC=C2N(CC)CSC2=C1 HQFLTUZKIRYQSP-UHFFFAOYSA-N 0.000 description 1
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 235000000228 Citrus myrtifolia Nutrition 0.000 description 1
- 235000016646 Citrus taiwanica Nutrition 0.000 description 1
- 235000000882 Citrus x paradisi Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 206010040047 Sepsis Diseases 0.000 description 1
- ABBQHOQBGMUPJH-UHFFFAOYSA-M Sodium salicylate Chemical compound [Na+].OC1=CC=CC=C1C([O-])=O ABBQHOQBGMUPJH-UHFFFAOYSA-M 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 208000013223 septicemia Diseases 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229960004025 sodium salicylate Drugs 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000012224 working solution Substances 0.000 description 1
- 230000029663 wound healing 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
- 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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111252749.1A CN113951501A (en) | 2021-10-27 | 2021-10-27 | Grapefruit composite enzyme and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111252749.1A CN113951501A (en) | 2021-10-27 | 2021-10-27 | Grapefruit composite enzyme and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113951501A true CN113951501A (en) | 2022-01-21 |
Family
ID=79467405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111252749.1A Pending CN113951501A (en) | 2021-10-27 | 2021-10-27 | Grapefruit composite enzyme and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113951501A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105268A (en) * | 2015-09-23 | 2015-12-02 | 杨万录 | Composite enzyme solution, preparation method and application thereof |
| 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 |
| KR20170116722A (en) * | 2016-04-12 | 2017-10-20 | 농업회사법인 쌍계명차주식회사 | Manufacturing method of citron solution with enhanced antioxidant function |
| 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 |
-
2021
- 2021-10-27 CN CN202111252749.1A patent/CN113951501A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106261361A (en) | A kind of ferment Fructus Rosae Normalis health-preserving beverage and preparation technology thereof | |
| CN103392827B (en) | Moringa leaf preserved bean curd | |
| CN103146560A (en) | Health-care vinegar and preparation method thereof | |
| CN106047639A (en) | Dragon fruit vinegar and preparation method thereof | |
| CN110839849A (en) | Secondary fermentation preparation method of red sour soup | |
| CN105462743A (en) | Phyllanthus emblica fruit wine preparation method and Phyllanthus emblica fruit wine prepared through method | |
| CN106635643A (en) | Red pitaya and watermelon compound health fruit wine and preparation method thereof | |
| CN106047643B (en) | A kind of plum blossom vinegar and fermentation preparation rich in gentian oligose | |
| CN103054096B (en) | Biological fermented dark chestnut and preparation method thereof | |
| CN105176723B (en) | A kind of health grape wine and preparation method thereof | |
| CN111357988A (en) | Selenium-rich composite enzyme and preparation process thereof | |
| CN113951501A (en) | Grapefruit composite enzyme and preparation method thereof | |
| CN113907231B (en) | Preparation method of mulberry leaf biological beverage and product | |
| CN1036470C (en) | Products made by mixed fermentation of mushroom and chinese herbal medicine and its method | |
| CN115651790A (en) | Rhizoma polygonati and jujube peel selenium rice wine and preparation method thereof | |
| CN109266508A (en) | A kind of preparation method of polysaccharides vinegar | |
| CN107629926A (en) | A kind of blank corn health liquor and preparation method thereof | |
| CN1850961A (en) | Dried granada brewing process | |
| CN112826072A (en) | Natural food additive | |
| CN110669629A (en) | Fruit vinegar paste for dispelling effects of alcohol and preparation method and application thereof | |
| CN105462742A (en) | Maca health wine preparation method and maca health line prepared through method | |
| CN115820376B (en) | America albedonberry fruit vinegar with calcium supplementing function and preparation method thereof | |
| CN113170857B (en) | Purple sweet potato noodles with high anthocyanin preservation rate and making method thereof | |
| KR102583394B1 (en) | Manufacturing method of Vinegar using Sweet Potato and Manufacturing method of Sweet Potato Beverage using Sweet Potato Vinegar | |
| CN106360690A (en) | Method for preparing enzymes with smoked plum and turmeric as principal raw materials |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |