TWI726713B - Lime enzyme production method - Google Patents

Abstract

The present invention relates to a lime enzyme production method that is first to thoroughly clean and dry the limes, then to place the limes in the fruit breaking device to be broken. Mix the lime juice, obtained through the breaking process, with the bacteria liquid and place the mixture in the fermentation device for fermentation in an environment with a temperature of 25℃~40℃, pH value of lower than 4, sugar content of 6%~8%, for 40~60 days. The last step is to filter the fermented liquid and store the fermented liquid in a can or jar to complete the process of the present invention. The lime juice that has been processed by the method of the present invention can effectively reduce the loss of limonin and D-limonene and, at the same time, increase the content of SOD-like activity and the effect of molecular refinement.

Description

Lime enzyme production method

The present invention relates to a manufacturing method; more specifically, it particularly relates to a manufacturing method of lime enzyme.

Lemon fruit contains many ingredients with high nutritional value. Therefore, many biotechnology and food-related manufacturers use various methods to extract and enhance specific lemon nutrients as much as possible. However, in the process of extracting lemons, certain nutrients The ingredients will gradually decrease. Therefore, if the loss of nutrients during the extraction of lemons can be reduced, and the rate of loss of nutrients in the extracted products will be lower than before, it is equivalent to increasing the content of nutrients.

In view of this, I, based on my years of research and development experience in related fields, conducted in-depth discussions on the aforementioned deficiencies, and actively sought solutions based on the aforementioned needs. After a long period of hard research and many tests, I finally completed the present invention.

The main purpose of the present invention is to reduce the loss of the nutritional value of lemons.

In order to achieve the above-mentioned purpose, the method for producing lime enzyme of the present invention is characterized in that the method can reduce the loss of limonin and citrate during the production process, and increase the content of superoxide dismutase (SOD-like activity). Increase and refine the lime enzyme molecules for better absorption by the human body. The method is made according to the following steps: A. Cleaning steps: Use cleaning equipment to remove dirt on the surface of the lemon, and then air-dry the lemon for later use. B. Wall breaking step: Put the whole lemon after the cleaning step into the wall breaking device to break the wall, and take out the juice produced by the lemon after the wall is broken for use. C. Fermentation step: mix the lemon juice and the bacteria liquid in a weight ratio of 8-11:0.5-2 and put them in the fermentation equipment to obtain the fermentation liquid after 40-60 days of fermentation. The temperature of the lemon juice should be controlled at 25 during fermentation. ℃~40℃, pH value is controlled below 4, sugar content is controlled between 6%~8%, and the bacteria liquid system adopts Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500), and Acetobacter sp .(BCRC code 14119) and Acetobacter pasteurianus (BCRC code 12325) are mixed in a ratio between 2~5:2~6:1~4:1~5. D. Filtration step: Take out the fermentation broth from the fermentation equipment, and use the filtering equipment to filter out the impurities generated during the fermentation process. E. Filling step: Filling the filtered fermentation broth into cans to obtain lime enzyme.

The advantage of the preparation method of lime enzyme of the present invention is to reduce the loss of limonin and citrate alkene, and greatly increase the content of superoxide dismutase (SOD-like activity), so that consumers can take in more nutrients.

In order to have a more detailed understanding of the purpose, efficacy, features, and structure of the present invention, preferred embodiments are described below in conjunction with the drawings.

Firstly, please refer to FIG. 1, which is a schematic flow chart of the method for making lime enzyme of the present invention.

The preparation method 1 of lime enzyme of the present invention is characterized in that the use of this method can reduce the loss of limonin and citrate alkene during the preparation process, and increase the content of superoxide dismutase (SOD-like activity), and also It can refine the lime enzyme molecules to make it better absorbed by the human body. This method is made according to the following steps: A. Cleaning step 11: Use cleaning equipment to remove the dirt on the surface of the lemon, and then air-dry the lemon for use. B. Wall breaking step 12: Put the whole lemon after cleaning step 11 into the wall breaking equipment to break the wall, and take out the juice produced by the lemon after breaking the wall for use. C. Fermentation step 13: Mix the lemon juice and the bacteria liquid in a weight ratio of 8-11:0.5-2 and put them into the fermentation equipment to obtain the fermentation liquid after 40-60 days of fermentation. The temperature of the lemon juice should be controlled at the time of fermentation. Between 25°C and 40°C, the pH value is controlled below 4, the sugar content is controlled between 6% and 8%, and the bacteria liquid system adopts Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500), and Acetobacter sp. (BCRC code 14119) and Acetobacter pasteurianus (BCRC code 12325) are mixed in a ratio of 2~5:2~6:1~4:1~5, and the bacterial liquid The concentration is between 10 ⁷ ~10 ⁹ CFU/mL. D. Filtration step 14: Take out the fermentation broth from the fermentation equipment, and use the filtering equipment to filter out the impurities produced during the fermentation process. E. Filling step 15: Put the filtered fermentation broth into cans to obtain lime enzyme.

Next, in order to test the present invention, pure lemon juice and Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500), Acetobacter sp. (BCRC code 14119), Acetobacter pasteurianus (Acetobacter pasteurianus; BCRC code) 12325) The difference caused by fermentation with the same process, here is to measure the changes in the content of limonin, citrate, SOD-like activity and the final molecular size at different time points.

Please refer to Figure 2 and the following table (1). Figure 2 shows the change of limonin, and table (1) shows the change of limonin. Limonin (mg/kg) Before fermentation Day 20 Day 60 Decline (%) Pure lemon juice 3.73 3.09 1.19 68.1 Acetobacter okinawensis (BCRC code 80534) 3.73 3.23 1.88 49.6 Meyerozyma caribbica (BCRC code 21500) 3.73 3.36 1.85 50.4 Acetobacter sp. (BCRC code 14119) 3.73 3.14 2.14 42.6 Acetobacter Pasteur (BCRC code 12325) 3.73 3.29 2.44 34.6 this invention 3.73 3.42 2.72 27.1 Table I)

It can be seen from the above table (1) that the content of limonin in lemon juice will gradually decrease with time. Fermentation of the lemon juice plant bacteria can effectively reduce the loss of limonin and reduce the bitterness of lemon juice. From the best to the worst in terms of protein loss, the present invention, Acetobacter pasteurianus (BCRC code 12325), Acetobacter sp. (BCRC code 14119), Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 12325) Code 21500), pure lemon juice, so it can be seen that the present invention has the best effect in reducing the loss of limonin.

For the continuation, please refer to Figure 3 with the following table (2). Figure 3 shows the variation of citrate, and Table (2) shows the variation of citrate. Citrate (mg/kg) Before fermentation Day 20 Day 60 Decline (%) Pure lemon juice 158.2 130.22 64.39 59.3 Acetobacter okinawensis (BCRC code 80534) 158.2 136.51 86.23 45.5 Meyerozyma caribbica (BCRC code 21500) 158.2 140.88 85.81 45.8 Acetobacter sp. (BCRC code 14119) 158.2 137.59 89.02 43.7 Acetobacter Pasteur (BCRC code 12325) 158.2 142.11 98.98 37.4 this invention 158.2 143.27 115.85 26.8 Table II)

It can be seen from the above table (2) that the content of citrate in lemon juice will also gradually decrease with time, and the fermentation of lemon juice can also effectively reduce the loss of citrate, and In terms of reducing the loss of citrate, from the best to the worst, the present invention, Acetobacter pasteurianus (BCRC code 12325), Acetobacter sp. (BCRC code 14119), Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500), pure lemon juice, so it can be seen that the present invention has the best effect in reducing the loss of citrate.

For continuation, please refer to Figure 4 with the following table (3). Figure 4 shows the change of superoxide dismutase (SOD-like activity). Table (3) shows the change of superoxide dismutase (SOD-like activity). . SOD-like activity (*10 ³ Unit / ml) Before fermentation After fermentation Pure lemon juice 1.09 Acetobacter okinawensis (BCRC code 80534) 1.09 10.28 Meyerozyma caribbica (BCRC code 21500) 1.09 9.87 Acetobacter sp. (BCRC code 14119) 1.09 8.15 Acetobacter Pasteur (BCRC code 12325) 1.09 4.56 this invention 1.09 11.34 Table (three)

It can be seen from the above table (3) that the lemon juice can greatly increase the content of superoxide dismutase (SOD-like activity) after fermentation, and it can increase the content of superoxide dismutase (SOD-like activity) from the most The best to the worst is the present invention, Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500)), Acetobacter sp. (BCRC code 14119), Acetobacter pasteurianus (BCRC code 12325), Therefore, it can be seen that the present invention is still the best in increasing the content of superoxide dismutase (SOD-like activity).

Finally, NMR nuclear magnetic resonance was used to analyze the molecular changes of lemon juice before and after fermentation. The results are shown in the following table (4). NMR nuclear magnetic resonance spectrum (HZ) Average molecular size before fermentation Average molecular size after fermentation Pure lemon juice 98.44 Acetobacter okinawensis (BCRC code 80534) 98.44 63.50 Meyerozyma caribbica (BCRC code 21500) 98.44 64.37 Acetobacter sp. (BCRC code 14119) 98.44 72.79 Acetobacter Pasteur (BCRC code 12325) 98.44 79.26 this invention 98.44 52.28 Table (four)

From the above table (4), it can be seen that after the lemon juice is made into lime enzyme, the molecules will be refined, and the molecular refinement degree from the largest to the smallest is the present invention, Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500), Acetobacter sp. (BCRC code 14119), Acetobacter pasteurianus (BCRC code 12325), so it can be seen that the present invention can help to refine the molecules of lemon juice.

In summary, the main feature of the lime enzyme preparation method of the present invention is to reduce the loss of limonin and citrate, and greatly increase the content of superoxide dismutase (SOD-like activity), so that consumers can consume more Of nutrients.

Therefore, the present invention has excellent advancement and practicability among similar products. At the same time, after searching through domestic and foreign technical documents about this type of structure, it is indeed not found that the same or similar structure exists before the application of this case. Therefore, this case The patent requirements of "creativeness", "applicability for industrial use" and "progressiveness" should have been met, and an application should be filed in accordance with the law.

However, the above are only the preferred embodiments of the present invention. Any other equivalent structural changes made by applying the specification of the present invention and the scope of the patent application should be included in the scope of the patent application of the present invention.

1: Lime enzyme production method １１: Cleaning steps 12: Breaking the wall steps 13: Fermentation steps 14: Filtering steps 15: Filling steps

Figure 1: Schematic diagram of the production method of lime enzyme of the present invention; Figure 2: The change diagram of limonin; Figure 3: The change diagram of citrate alkene; Figure 4: The change of superoxide dismutase (SOD-like activity).

no.

1: Lime enzyme production method

11: Cleaning steps

12: Breaking the wall steps

13: Fermentation steps

14: Filtering steps

15: Filling steps

Claims (2)

A production method of lime enzyme, which is characterized in that the use of the method can reduce the loss of limonin and citrate in the production process, and increase the content of superoxide dismutase (SOD-like activity), and can also reduce Lime enzyme molecules can be better absorbed by the human body. The method is made according to the following steps: A. Cleaning steps: Use cleaning equipment to remove dirt on the surface of the lemon, and then air-dry the lemon for use; B. Wall breaking step: Put the whole lemon after the cleaning step into the wall breaking device to break the wall, and take out the juice produced by the lemon after the wall is broken for use; C. Fermentation steps: mix the lemon juice and the bacteria liquid in a weight ratio of 8-11:0.5-2 and put them into the fermentation equipment to obtain the fermentation liquid after 40-60 days of fermentation. The temperature of the lemon juice should be controlled at 25 during fermentation. ℃~40℃, pH value is controlled below 4, sugar content is controlled between 6%~8%, and the bacteria liquid system adopts Acetobacter okinawensis (BCRC code 80534), Meyerozyma caribbica (BCRC code 21500), and Acetobacter sp .(BCRC code 14119) and Acetobacter pasteurianus (BCRC code 12325) are mixed in a ratio between 2~5:2~6:1~4:1~5; D. Filtration step: Take out the fermentation broth from the fermentation equipment, and use the filtering equipment to filter out the impurities produced during the fermentation process; E. Filling step: Fill the filtered fermentation broth into a can to obtain the lime enzyme. The method for making lime enzyme according to claim 1, wherein the concentration of the bacterial solution in the fermentation step is between 10 ⁷ and 10 ⁹ CFU/mL.

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