Study On The Development Of A New Type Of Fruit Enzyme And Its Biological Activity

Microbial enzymes are a special functional food made from single or mixed fruits and vegetables,which are fermented by many kinds of beneficial bacteria.Microbial enzymes not only preserves nutrients contained in raw materials,but also increases the content of effective substances,and generates some new active substances.In order to make people able to drink the more nutritious microbial enzyme,the ferment was fermented with common fruit and wild gooseberry fruit as raw material,and the optimum enzyme formula was obtained by sensory evaluation of microbial enzyme and the tracking and monitoring of total phenol content.Then add beneficial fermentation strains,including Bifidobacterium,wine yeast and Streptococcus thermophilus,After mixing fermentation,sensory evaluation was carried out to get the best ratio;The optimal formula was fermented in this ratio,and the antioxidant activity of the optimal enzyme was added to the bacteria?experimental group?and the control test was not added?the control group?,The trend of antioxidant activity and enzyme activity in fermentation process was traced and compared.The main results are as follows:In this study,natural fermentation of different formula enzymes was tested,actinidia chinensis,apple,red heart pitaya,pear,hawthorn,grape,lemon,rose,Cordyceps militaris and passion fruit were selected as experimental materials,The ferment of 7 groups of different formulations was fermented.Through the determination of color,taste,aroma and other sensory indexes as well as the content of total phenol in the fermentation process,the better enzyme formula was obtained,that is,the 1,2,3,7 groups of four kinds of enzymes were relatively better,3 of the best enzymes were the best.In this study,the antioxidant activity of different formula enzymes was studied,the antioxidant activity of the 7 formulations during the fermentation process was tracked,and the total phenol content,reducing force,DPPH free radical,OH radical and superoxide free radical were measured.The 7 groups were compared and analyzed.The results showed that the total phenol content,free radical scavenging and reducing power increased with the increase of fermentation time.After sixtieth days of fermentation,the content of total phenol reached the highest;When the fermentation is 40 days,the reducing force is the strongest;The maximum time of superoxide anion radical scavenging is fiftieth days after fermentation,the clearance rate is about 22.79%;On the 40 day of fermentation,the clearance rate reached the maximum and the maximum was 69.19%;When fermented for sixtieth days,the highest value reached 69.39%.It indicates that not the longer the fermentation time is,the better the quality of enzyme is.Attention should be paid to the fermentation time of the enzyme.In this study,the antioxidant activity of fermented fermented mixed strains was tested.First,a single strain test was done to inoculate the original liquid with three kinds of pure strains.The results showed that Bifidobacterium,wine yeast and Streptococcus thermophilus all played a good effect on the fermentation of the enzyme.Secondly,the best ratio of mixed strain fermentation is discussed.Finally,through the single factor test results,orthogonal experiment design was carried out to get the best strain ratio,When the inoculation of bifidobacteria,wine yeast and Streptococcus thermophilus were 1%,1%and 1.5%respectively,the sensory evaluation score of the enzyme was the highest and the highest was9.36.This study compared the health functions of natural enzymes and microbial enzymes,in this paper,third groups of schemes were taken as an example.The antioxidant activity of microbial enzymes and natural ferments were tracked by 2 months.The antioxidant activity of microbial enzymes and natural ferments showed that the antioxidant activity of microbial enzymes was greater than that of natural fermentation.According to the intensity of antioxidant activity of microbial enzymes,we can see the reliability of microbial enzymes.The total phenol content,free radical scavenging function and reducing power of microbial enzyme increased first and then decreased because of the increase of fermentation time.The antioxidant activity of microbial enzyme was better than that of natural fermentation.On the sixtieth day of fermentation,the total phenol content reached the highest level,The content of total phenol was increased by 52%;When the fermentation is fortieth days,the reducing power is the strongest,the strength and weakness of the reducing force increased by 12.15%;At fiftieth days of fermentation,O₂^-scavenging capacity increased by47.22%,the scavenging ability of hydroxyl radical was increased by 15.9%,the DPPH free radical scavenging ability was 29.27%higher.In this study,microbial enzyme activity was tested,in the experimental group,the total phenol content,free radical scavenging and reducing power increased with the increase of enzyme concentration.Compared with the control group,the experimental group had strongIt includes DPPH radical,superoxide anion radical and hydroxyl radical.Overall,compared with the control group,the experimental group had the ability to scavenge free radicals.The increase of fermentation time makes the antioxidant components of the two groups have different change characteristics,and the factors that affect their changes include fermentation raw materials and adding strains.Overall,the total phenol content,free radical scavenging and reducing power of enzymes increased with the increase of fermentation time.In this study,the change rule of enzyme activity during fermentation was tested,continuous fermentation resulted in a change in enzyme activity,which increased or decreased.Therefore,enzyme is not the longer the fermentation time in general idea is,the more beneficial it is,so it needs to ingest at the right time.Compared with natural fermentation,the enzyme produced by adding artificial strain is quite different from the former.On the thirtieth day,the highest activity of microbial enzyme SOD was 335U?mL,and the highest activity of microbial enzyme lipase was 10.06U?mL.In this study,the process of enzyme blending was studied,single factor and orthogonal analysis showed that adding microbial enzyme was 24%,the amount of white granulated sugar was 6%,and the content of honey was 1%,the enzyme beverage had the highest comprehensive score,and the taste was the best.