1380results about "Yeast food ingredients" patented technology

The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.

The invention provides an enzyme containing medicinal and edible homologous plants and a preparation method of the enzyme. The enzyme is prepared by fermenting the following components in parts by weight: 55-65 parts of fruits and vegetables, 8-12 parts of fungus, 8-12 parts of medicinal and edible homologous plants, 15-20 parts of sugar and 0.2-0.8 part of probiotics. The preparation method of the enzyme comprises the following steps: preparing medicinal and edible homologous plant powder, preparing an initial enzyme solution and preparing medicinal and edible homologous plant enzymes. According to the preparation method of the enzyme, the medicinal and edible homologous plants are processed by ultrafine pulverization, so that the cell-wall breaking ratio is high; the release and homogenization of effective components in the medicinal and edible homologous plants are facilitated; the effect of the medicine is improved; the plant enzymes are extracted from pure nature plants by adopting a multi-flora mixed fermentation technology; the prepared enzyme contains protein, amino acids, vitamins and enzyme materials essential to the human body; the functional components in the medicinal and edible homologous plants are effectively accumulated; various healthcare functions of the enzyme are improved; the raw materials are pulped; the fermentation period is shortened.

The invention discloses a method for preparing fermented fruit and vegetable juice and application of a product obtained by the method, and the method comprises the following steps: mixing fruits and vegetables to obtain a high-Brix-degree material with the Brix greater than or equal to 30 degrees, adding yeast for first-time fermentation, and adding lactic acid bacteria for secondary synergistic fermentation when the Brix is reduced to below 30 degrees. The fruit and vegetable juice is fermented by use of microorganism for metabolism to produce amino acids, organic acids, alcohols, esters, and other flavor substances to enhance fragrance and enrich the taste. The fermented fruit and vegetable juice prepared by the method can be directly eaten, can be added as a food ingredient into food can also be used as a raw material for preparing a concentrated main agent after blending and concentration. Compared with products on the market in prior art, the preparation method can solve the problem that high-Brix-degree fruit and vegetable juice is difficult to ferment, light in flavor and single in fragrance, and has the advantages of simple process, low cost, convenient transportation, broad market prospects, and the like.

The invention belongs to the technical field of affinal drug and diet formulas and new resource food, and particularly provides blood fat-reducing medical science formula food, specific medical formula food or non-specific medical formula food. The formula food is prepared by performing reasonable compatibility on multiple affinal drug and diet traditional Chinese medicines according to the traditional Chinese medicine essence theory and mixing drug-diet dual purpose traditional Chinese medicine extract essence extracted through a semi-bionic extraction method, multiple microencapsulated probiotics, oligopeptides extracted through biological enzymolysis, prebiotics, amino acid, carbohydrate, fat with a health-care function, multiple vitamins and mineral substances according to the requirements of a 'special medial-purpose formula food general rule' by combining the constitutive characters of hyperlipidemia patients; the formula food not only can serve as a single nutrition source to meet the nutritional requirement of the hyperlipidemia patients, but also achieves the effects of reducing total cholesterol, reducing serum triglyceride, reducing an atherosclerosis index, reducing blood pressure, reducing blood sugar, reducing fat to lose weight and enhancing the immunity.

The invention discloses a special compound premix for a fermented feed. The special compound premix is prepared from the following main components by weight percentage: 2-2.5 percent of fermented culture, 8-10 percent of enzyme preparation, 30-37.5 percent of fermentation promoter and 50-60 percent of feature pack aiming at different animals (piglets, middle and big pigs, sows, laying hens, dairy cows and fattening sheep). When the fermented feed is used in a large scale for a long time in daily ration of animals, the fermented feed is matched with the special compound premix to use, so that the normal supply of amino acids, vitamins and microelements for animal bodes can be ensured. Moreover, the premix does not contain hormones, antibacterial agents, antioxidants and flavoring agents, and the copper and zinc contents are lower than the national standard. The special compound premix has important meanings for providing safe meat, egg and milk foods, avoiding environmental pollution, realizing green no-antibiotic and hormone breeding, and ensuring the healthy and sustainable development of animal husbandry and aquaculture.

The invention provides flavored low-sodium seasoning salt. The flavored low-sodium seasoning salt is characterized by being prepared from the following raw materials in percentage by weight: 40 to 80% of sodium chloride, 5 to 30% of potassium chloride, 1 to 10% of flavored peptide, 1 to 10% of a yeast extract, 0.5 to 5% of alanine, and 0.1 to 5% of I+G. The flavored low-sodium seasoning salt can reduce the use quantity of salt but remain the salt taste, thus the intake of sodium can be reduced; the salt is technically reduced; in addition, the fresh is increased; with the adoption of the salt, aginomoto can be saved, and the health can be conditioned.

The invention relates to a health-care food, and particularly provides health-care probiotics powder for intestinal tracts. The health-care probiotics powder is prepared from the following raw materials in parts by weight: 2-15 parts of bifidobacterium longum, 5-18 parts of saliva bacterium lacticum, 5-18 parts of bifidobacterium bifidum, 5-20 parts of bifidobacterium lactis, 2-15 parts of streptococcus thermophilus, 5-15 parts of lactobacillus bulgaricus, 2-18 parts of lactobacillus plantarum, 3-18 parts of lactobacillus acidophilus, 3-12 parts of microcrystalline cellulose, 2-18 parts of dietary fibers, 4-18 parts of ferment powder, 2-8 parts of xylooligosaccharide, 2-9 parts of citric acid and 2-12 parts of sorbitol, wherein the ferment powder is prepared from the following raw materials of pineapples, tomatoes, lemons, blueberries, cyclodextrine and microzymes. The invention further provides a preparation method of the health-care probiotics powder for intestinal tracts. The growth and the propagation of harmful bacteria can be restrained, the immune competence of bodies can be strengthened, the squirm of the intestinal tracts can be accelerated, the situation that excrement and urine are discharged out of bodies as soon as possible is urged, the stimulation of harmful toxins to intestinal walls is reduced, intestinal flora is regulated, and the purpose of alleviating constipation for a long term can be achieved; and in addition, the blueberries are also added, so that the health-care probiotics powder can improve eyesight.

The invention relates to the technical field of functional food, and discloses a composite probiotic composition and application thereof. The probiotic composition comprises, by weight, 1-25 parts ofbacterial probiotic, 1-15 parts of yeast probiotic and 20-70 parts of prebiotic. The probiotic composition can be effectively colonized in the oral cavity and the intestine to regulate the micro-ecology of the flora in the oral cavity and the intestine, exert antibacterial and anti-inflammatory effects and improve various oral discomforts and intestine uncomfortable symptoms caused by imbalance ofthe flora. At the same time, the health condition of the oral cavity and the intestine can be improved, and the composition can be used for preparing products for improving, preventing and treating oral or intestine discomforts.

The invention discloses a preparation method for bamboo shoot enzyme food, and belongs to the field of food processing. The method comprises the following steps: (1) raw material pre-treatment; (2) material mixing; (3) fermentation; (4) treatment after fermentation. The bamboo shoot enzyme food is fermented and ripened by taking fresh bamboo shoots as raw materials, simulating natural generation conditions of an enzyme, and performing natural fermentation or microbial fermentation, or combining the natural fermentation and the microbial fermentation, wherein the fermenting time is long; a stock solution of a bamboo shoot enzyme is obtained. The bamboo shoot enzyme obtained with the preparation method disclosed by the invention effectively ensures the active ingredients of the bamboo shoots and has good antioxidant activity; finally, a food product which has improved components or flavour and has special nutrition and healthcare functions is obtained.

The invention relates to a preparation method of environment-friendly and low-cost nutritious soybean paste. The preparation method comprises the following steps: (1), soaking; (2), cooking; (3), stirring with flour; (4), making koji; (5), adding soy sauce residues and fermenting: mixing soy sauce residues with koji, adding saline water, placing in a fermentation tank, fermenting again to obtain the soybean paste. According to the preparation method of the environment-friendly and low-cost nutritious soybean paste, provided by the invention, the cost is low, the method is simple, recycling and reusing of soy sauce residues are realized, the utility value of soy sauce residues is improved, the environmental pollution problem caused by treatment methods like directly dumping soy sauce residues as wastes is reduced, a new thought for development of utility value of soy sauce residues is provided; besides, the method is different from a common pure fermentation technology of soybean paste, a proper amount of soy sauce residues is added, the added edible salt is less, so that the prepared soybean paste is health, environment-friendly, low in cost, good in quality and special in flavor, has more advantages in appearance, color, and product flavor due to addition of the soy sauce residues, and wins the favor of consumers.

Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.

The invention discloses a preparation method of deodorized oyster enzymolysis juice. The method comprises the following steps of adding yeast powder at the later stage of the enzymolysis of oysters, performing enzymolysis for deodorization, after the completion of the enzymolysis, performing enzyme deactivation, performing filtration, performing disinfection, performing packaging in bags, or performing spray drying or vacuum freeze drying on enzymatic hydrolysate so as to obtain powder, and packaging the powder. The preparation method has the following characteristics that infectious microbe elimination treatment is performed before the enzymolysis, and the enzymolysis and the deodorization are completed in one step, so that technological processes are simplified, and the consumption of human resources, energy resources and time is reduced. The oyster enzymatic hydrolysate prepared by the preparation method disclosed by the invention not only is deodorized but also reserves the meat fragrance and the palatable taste of the oysters, can be widely used for the redevelopment of various foods, and has favorable market application prospects.

The invention relates to a method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation. The method comprises the following sequentially-executed steps that S1, a proper amount of soybeans is taken, impurity removing and weighing are performed, pressure maintaining is performed after soaking for cooking; S2, flour is added to the soybeans cooked in the step S1, then the mixture is evenly mixed with aspergillus oryzae soy leaven, the mixture is delivered to a bend pond to obtain finished leaven; S3, the finished leaven obtained in the step S2 is evenly stirred with salt water, the mixed liquid is delivered to a fermentation tank to perform high-salinity diluted-state brewed soybean sauce; after fermentation is completed, and press filtering is performed to obtain raw soybean sauce. By the adoption of the method for improving the sauce flavor of the soybean sauce through multi-strain synergistic fermentation, the problem of low starch utilization rate in the soybean sauce brewing process is not only solved, large-scale generation of furanone, furfuryl alcohol, phenol and ester type aroma substances in the soybean sauce is also promoted, and the types of the aroma substances are enriched.

The invention discloses pure grape essence ferment and a production method thereof. The pure grape essence ferment consists of the following raw materials in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of nonfat grape skin residue powder, 0-2 parts of grape wine, 0-5 parts of high fructose corn syrup, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, and an appropriate quantity of probiotics. The production method comprises the following steps of: cleaning the fresh grapes, removing stems of the cleaned fresh grapes, crushing the fresh grapes without stems, squeezing juice from the crushed grapes, adding water to grape skin residues, grinding the grape skin residues, adding pectinase, cellulase, and neutral protease, and performing enzymolysis; and enabling the probiotics to be fermented when being subjected to heat preservation, after fermenting the fermented probiotics, and performing centrifugation to remove residues so as to obtain raw pure grape essence ferment liquid. The pure grape essence ferment disclosed by the invention has the efficacies of reducing blood lipid, reducing weight, improving the antioxidant ability of organisms, regulating and balancing intestinal flora, improving immunity, resisting oxidation, promoting the beautifying of the features, promoting sleep, and delaying senescence.

The invention provides a production method of selenium-rich rice, belonging to a rice processing method. The production method comprises the following concrete steps: 1, bulking: bulking the processed rice on the market by using a hot and humid bulking device to form a plurality of micropores on the whole rice grain; 2, spraying and stirring: spraying a selenium-rich nutrient solution into the bulked micropores; 3, drying: drying the sprayed rice; and 4, packing: quantitatively subpacking the rice as required to obtain a finished product of the selenium-rich rice. The selenium-rich nutrient solution is prepared by uniformly mixing an organic solution with pregelatinized starch, gelatin liquid, lysine and threonine according to the designed dose. The invention provides the novel production method of the selenium-rich rice.

The invention discloses a method for processing fruit and vegetable ferment food. The method comprises the step of fermenting organic fruits and vegetables by adopting saccharomycete, lactobacillus and red yeast rice to brew a ferment stock solution so as to finally obtain solid or liquid ferment food. The processing method can be used for processing organic ferment food with multiple effects, and has excellent industrial usability.

The invention provides a nutrient composition capable of controlling high blood sugar of crowds suffering from type 2 diabetes and improving immunity. The nutrient composition is prepared from the following raw materials in parts by weight: 1-20 parts of a navy bean extract, 10-15 parts of inulin, 5-10 parts of resistant dextrin, 0.5-1 part of xylooligosaccharide, 0.2-0.5 part of ginseng, 0.2-0.5part of resveratrol, 2-60 parts of rhizoma polygonati, 0.5-1 part of kudzuvine roots, 0.05-0.8 part of bovine coloctrum, 0.2-0.4 part of beer yeast, 1-1.2 parts of wheat oligopeptide, 0.06-0.09 part of bitter gourd polypeptide, 0.01-0.03 part of lutein esters, 0.01-0.02 part of taurine, 0.01-0.014 part of vitamin B1, 0.01-0.014 part of vitamin B2, 0.01-0.014 part of vitamin B6, 0.00012-0.00024 part of vitamin B12 and 4-8 parts of Isomalt. The nutrient composition provided by the invention is scientifically prepared for the crowds suffering from type 2 diabetes, can solve the problem of maintaining nutrients comprehensive and balanced, can quickly and effectively control a forming mechanism for converting starch foods into sugar and a forming mechanism for converting starch foods into fat,and has the efficacy of quickly regulating blood sugar, controlling body weight, improving immunity of organisms, resisting weariness, regulating blood fat, improving osteoporosis, invigorating the kidney, tonifying the kidney and the like.

The invention discloses a fruit and vegetable enzyme capable of protecting the liver and expelling toxins and a preparing method of the fruit and vegetable enzyme. The enzyme is prepared from 400-600 parts of pineapples, 50-150 parts of pawpaws, 50-150 parts of grapes, 50-150 parts of mulberries, 50-150 parts of blueberries, 50-150 parts of red dates, 50-150 parts of lemons, 500-700 parts of red beet roots, 50-150 parts of wheat grass, 50-150 parts of chlorella, 400-600 parts of saccharose and 10-20 parts of probiotics. The fruit and vegetable enzyme is not added with a preservative or artificial colors or medicine in the whole process, is not blended with fruit juice and is prepared through symbiotic fermentation by implanting various probiotics into various natural organic fruits, vegetables and other food materials as raw materials in a special health-maintenance formula, and the fruit and vegetable enzyme contains rich active enzymes and contains various vitamin complexes, mineral substances and microelements beneficial to the human body. Absorption and metabolism of the body can be regulated, and the purposes of toxin expelling and detoxifying of the liver and the absorption and metabolism of the human body can be effectively achieved. The fruit and vegetable enzyme is effective on migraine, the fatty liver, the alcoholic liver, cirrhosis, insomnia, astriction and diarrhea, has the effect of dispelling the effect of alcohol at the same time, and can be taken by pregnant women and children safely.

The invention provides a solid beverage capable of improving the gastrointestinal function and a preparation method thereof. The solid beverage is composed of soyflour, red bean powder, hericium erinaceus polyose, and oligofructose, and comprises the following ingredients in parts by weight: 1-10 parts of soyflour, 5-20 parts of red bean powder, 1-5 parts of hericium erinaceus polyose, and 10-30 parts of oligofructose, wherein the soyflour is obtained through the following steps: (1) soybean is subject to fermentation through mutagenic Eremothecium ashbyii, and the supernate is obtained; (2) the supernate is subject to glassy drying so that the soyflour is obtained, and the solid beverage is obtained through the mixing method. The solid beverage can improve the gastrointestinal digestion function, conserve the intestines and the stomach, eliminate toxin, accelerate metabolism, improve immunity, improve health, and relieve poor appetite, so as to improve physical conditions of crowd with sub-health, and have an obvious effect of curing constipation.

The invention relates to a rare ginsenosides composition as well as a method and application thereof. The rare ginsenosides composition is prepared from 0.02-0.1mg/mL of rare ginsenosides S-RG, 0.009-0.029mg/mL of R-Rg3, 0.087-0.245 mg/mL of RG5 and 0.013-0.044mg/mL of CK. The ginseng rare saponin is prepared by a fermentation method, and the method comprises the following step of performing step-by-step fermentation with saccharomycetes and lactic acid bacteria. Through the step-by-step fermentation method provided by the invention, conversion of inherent ginsenosides to the rare ginsenosidesis realized, and the 17 kinds of the rare ginsenosides, such as S-RG 2, R-Rg 2, F1, F4, Rk3, F2, Rh4, S-Rg3, R-Rg3, PPT, Rg5, CK, S-Rh2, R-Rh2, Rk2, Rh3, PPD, are obtained; and the fermented ginsengis higher in biological activity and can be applied to the industries of foods, medicines, health-care foods and skin care products.

The invention provides a preparation method of fruit ferment. The preparation method comprises the following steps: carrying out anaerobic fermentation by inoculating anaerobic bacterium strains, filtering the obtained fermentation products, saving the filtrate (A), keeping on inoculating aerobic bacterium strains to peels and dregs of fruits to carry out aerobic fermentation for 5 to 15 days, then adding liquor, keeping on fermentation for 5 to 10 days, then filtering the fermentation products, condensing the filtrates, then merging the condensed filtrates, adding molasses, inoculating beneficial bacteria to the mixed filtrate, and sealing the mixed filtrate for 10 to 20 days to obtain the environment-friendly ferment. The preparation method can effectively avoid the mildew of fruit peels during the fermentation process, thus the content of nitrite is reduced, the obtained ferment prepared from fruit peels is healthy and unique, at the same time, the ferment content is increased, the function of the ferment is improved, moreover, the wastes (fruit peels) are converted into valuable resources, and the utilization of wastes is promoted.

The invention provides a fermentation composition for preparing a plant enzyme having functions of conditioning meridians of human bodies, supplementing qi and replenishing blood. The fermentation composition consists of functional oligosaccharide, probiotics and a traditional Chinese medicine extract, wherein the traditional Chinese medicine extract is prepared from 0.3-2 parts of Chinese jujubes, 0.3-1.2 parts of ginseng, 1-2.5 parts of Chinese yams, 1-2 parts of poria cocos, 1-2.5 parts of mulberries, 0.1-1.6 parts of longans and 0.3-2 parts of Chinese wolfberry fruits. The fermentation composition is a novel fermentation product, and is a fermentation bacterium bag for preparing enzyme. The bacterium bag is convenient to use and suitable for industrialized production of various plant enzymes.

The invention discloses biologically extracted rose enzyme drink and a preparation method thereof. The product is prepared from the following raw materials in parts by weight: 3-6 parts of dried rosesor 15-30 parts of fresh roses, 10-20 parts of glucose, 5-10 parts of fructose, 6 parts of xylitol, 5-15 parts of Isomaltooligosaccharide, 6 parts of honey, 5 parts of sucrose, 0.02-0.8 part of citricacid, 1-3 parts of a compound stabilizer, 2-8 parts of vitamin C and 0.5-2 parts of complex enzyme preparations. The process comprises the following steps: selecting materials; drying; crushing; leaching; sterilizing; inoculating; fermenting; filtering; and filling and sterilizing. The roses are taken as main raw materials, and probiotics such as saccharomycetes, bifidobacterium, lactobacillus acidophilus, bacillus subtilis, streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus and the like are utilized for performing complex fermentation, so that the rose fragrance drink with a rosy red color is prepared. The drink is excellent in fragrance, fine and smooth in taste, long in aftertaste and bright in color. The preparation method is simple, feasible, readily available inraw materials and convenient for large-scale production.

The invention relates to compound probiotic fermented fruit juice and a preparation method thereof, belonging to the technical field of food and beverage processing. The preparation method comprises the following steps of uniformly mixing 20-30 parts of apple juice, 15-30 parts of pitaya juice, 8-12 parts of pear juice, 3-8 parts of papaya juice and 10-20 parts of orange juice, heating for 10-15 minutes at the temperature of 80-90 DEG C, naturally cooling to 40-50 DEG C, adding yeast and lactic acid bacteria accounting for 0.05-0.1% by mass of the mixture and fermenting for 60-72 hours at the constant temperature of 37 DEG C to obtain the fermented fruit juice. The fermented fruit juice prepared by adopting the method is good in color and flavor and unique in taste; according to the compound probiotic fermented fruit juice and the preparation method thereof, the processing of fruits and vegetables and the fermentation of lactic acid bacteria are combined to create the novel fermented beverage which has the advantages of integrating the nutritive value of fruit and vegetable with the health care function of probiotics to meet the market development needs.

The invention discloses ferment capable of maintaining beauty and keeping young, and a production method thereof, as well as oral liquid capable of maintaining beauty and keeping young, and a production method thereof. According to the ferment and the oral liquid disclosed by the invention, Chinese wolfberries, red dates, longans, tartarian buckwheat, rhizoma polygonati odorati, angelica dahurica, barley, lily bulbs, lotus seeds and the like are used as raw materials, and are all medical and edible dual-purpose raw materials, wherein four raw materials of the red dates, the almonds, the angelica dahurica and longan aril are warm in nature, four raw materials of the rhizoma polygonati odorati, the barley, the lily bulbs and the tartarian buckwheat are cool in nature or cold in nature, the Chinese wolfberries and the lotus seeds are neutral in nature, and the combined raw materials are neutral in nature. The ferment capable of maintaining beauty and keeping young is prepared through the following steps of inoculating probiotics for the raw materials, and performing preliminary solid fermentation, defibrination and disinfection so as to obtain a new material; mixing fruit juice and the new material so as to obtain a mixture; and after disinfection, inoculating probiotics on the disinfected mixture, and performing secondary fermentation so as to obtain the ferment capable of maintaining beauty and keeping young. The ferment and the oral liquid disclosed by the invention are rich in soluble dietary fibers, oligosaccharide, and a large quantity of probiotics, so that the ferment and the oral liquid have favorable efficacies of cleaning intestines, easing constipation, and eliminating toxins in bodies. After the ferment and the oral liquid are eaten for a long term, the medical value and the health-care effects of reducing blood lipid, reducing weight, expelling toxins, resisting oxidation, whitening the skins, nourishing the faces, preventing and treating carcinoma of large intestines, and preventing heart diseases can be achieved.

The invention discloses a biologic modifying method of bran for producing whole wheat flour. The biologic modifying method can comprise the following steps of: crushing large bran, performing sterilization treatment, inoculating microzymes and/or lactic acid bacteria for solid state fermentation, and after the fermentation, performing drying treatment. According to the biologic modifying method disclosed by the invention, the sterilization treatment is performed, so that infectious microbes and endogenous enzymes in the bran are in inactivation, the eating safety is improved, and the shelf life is prolonged; the fermentation effects of microorganisms including the microzymes, the lactic acid bacteria and the like are utilized for modifying the bran, so that the effects are obvious, the operation is easy, the safety is high, and besides, through the fermentation, nutrient components in the bran are obviously improved; the fermentation is performed under solid-state conditions, so that water in the later-stage drying process is easy to remove, and reduction of energy consumption is facilitated. In short, through the technology disclosed by the invention, the preparation of the bran with the characteristics of being high in stability, good in nutritional properties, good in processing properties and the like can be realized, the bran can be used for producing high-quality whole wheat flour, and besides, the biologic modifying method is simple in technology, low in cost and suitable for large-scale industrial production.

The invention discloses a fructus phyllanti enzyme and a preparing method thereof. The enzyme is prepared from fruits and vegetables such as fructus phyllanti, hericium erinaceus, red yeast rice and red dates, fungi, brown granulated sugar, fermenting probiotics and other raw materials through fermentation. The preparing method includes extracting solution preparation through ultrasonic enzymolysis, the multi-layer fermentation process of primary fermentation, middle fermentation and secondary fermentation and an aftertreatment technology. By means of the technology of carrying out ultrasonic treatment and enzymolysis on the fermentation raw materials at the same time, more effective components in fructus phyllanti and other materials can be dissolved in fermentation juice, and the use ratio is increased. By the adoption of the multi-stage multi-layer fermentation technology, enzyme activity in fructus phyllanti enzyme fermentation liquor can be improved, and the content of active substances with free radical scavenging capacity can be increased; abundant vitamin, amino acid, protein and the like in fructus phyllanti are effectively used, and various health care effects of the enzyme are greatly improved.

The invention discloses an apple enzyme and a preparation method. The preparation method comprises the following steps: juicing apples, uniformly mixing apple juice with pure water, adding glucose which accounts for 1-5% of the total weight of the obtained raw material mixture into the raw material mixture that the volume percentage of the apple juice is 5-20%, adjusting the pH value to 5.0-7.0, sterilizing, preparing mixed bacteria from the obtained raw material liquid and a pichia pastoris bacterial liquid and a lactobacillus plantarum bacterial liquid in a volume ratio of 1:(1-5), controlling the temperature to 25-35 DEG C, performing primary fermentation for 12-48 hours, controlling the temperature of the obtained primary fermentation solution to 25-35 DEG C by using an acetic bacterial liquid, performing secondary fermentation for 12-36 hours, and sterilizing, thereby obtaining a finished product of the apple enzyme. Compared with a finished product of natural fermentation, the finished product of the apple enzyme disclosed by the invention has a remarkable antibacterial effect on propionibacterium acnes, and the removal rate IC50 of the apple enzyme on DPPH is 0.43%.

The invention belongs to the technical field of the production of fermented beverages, and particularly relates to a production method of a cortex eucommiae fermented beverage. The method comprises the following steps of (1) performing fixation on cortex eucommiae leaves, and performing drying; (2) mixing the dried cortex eucommiae leaves with water, performing leaching, and performing cooling; (3) performing enzymolysis for the first time: adding acidic pectinase, and performing enzymolysis; (4) performing enzymolysis for the second time: adding cellulase, and performing enzymolysis; (5) performing cooling, adding citric acid, white granulated sugar and a sweetening agent, and performing blending; (6) performing fermentation for the first time: performing inoculation with lactic acid bacteria, and performing fermentation; and (7) performing fermentation for the second time: performing inoculation with microzymes, and performing fermentation so as to obtain the product namely the cortex eucommiae fermented beverage. The production method of the cortex eucommiae fermented beverage disclosed by the invention is short in fermentation period, high in utilization rate of raw materials,and convenient to operate and implement, and continuous production of the cortex eucommiae fermented beverage can be realized; and besides, the cortex eucommiae fermented beverage is sour, sweet and refreshing, fresh and delicious in flavor and appropriate in mouth feel, and has good antioxidant ability, excellent health-care functions and unique pharmacological action.

The invention provides a fermented selenium-enriched fruit and vegetable plant pressed candy which comprises the following raw material components in percentage by mass: 40-80% of dried fermented selenium-enriched fruit and vegetable plant powder, 15-40% of plant or edible mushroom extract and 5-30% of saccharides or sugar alcohol. Furthermore, the invention provides a method for processing the fermented selenium-enriched fruit and vegetable plant pressed candy. According to the invention, the fermented selenium-enriched fruit and vegetable plants serve as raw materials, so that the pressing technology of the pressed candies can be improved, the elasticity of the raw materials is reduced, the candies are prevented from being cracked or loosened, the press hardness is improved, absorption of nutritive materials is promoted, and special odor or taste of partial raw materials introduced into the pressed candies can be improved.