Preparation method of plant enzyme food
A plant enzyme and food technology, applied in the field of plant enzyme food preparation, to achieve the effect of endocrine coordination
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Embodiment 1
[0033] A preparation method of natural plant enzyme food, which comprises the following processing steps:
[0034] Choose papaya, green plum, mulberry, grape, raspberry, tangerine, grapefruit, plum, jujube, pear, kiwi fruit, blueberry, lettuce, white radish, ginger, burdock, lettuce, tomato, cauliflower, white fungus, oyster mushroom , Coprinus comatus, okra, osmanthus, 10kg each, rinsed repeatedly with running water to remove surface dirt, etc., dried to remove surface moisture, sliced, cut into pieces (or use cellulase, pectinase, amylase, cell wall dissolving enzyme, half One or more mixed enzymes of cellulase, glucoamylase and protease (beating and enzymatic hydrolysis), put it into a sterilized clean and dry container, add 10kg of apple cider vinegar, 10kg of salt, and 168kg of brown sugar, stir properly, and naturally Ferment for 24 months to obtain a primary fermentation base material; the primary fermentation base material obtains 295 kg of a primary fermentation plant...
Embodiment 2
[0043] A kind of preparation method of fruit enzyme, it comprises the following preparation steps: select each 60kg of mulberry, citrus, pineapple, papaya and dragon fruit, wash repeatedly with running water to remove epidermal dirt etc., dry and remove surface moisture, crush, add apple cider vinegar (or persimmon vinegar, sea buckthorn vinegar, mulberry vinegar, pear vinegar, peach vinegar, hawthorn vinegar, grape vinegar, apricot vinegar, citrus vinegar, kiwi fruit vinegar, watermelon vinegar, sour plum vinegar, banana fruit vinegar) 2kg, white sugar (or soybean low polysaccharides, fructooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, xylooligosaccharides, stachyose, raffinose, chitosan oligosaccharides, xylitol, sorbitol) 60kg, put into the sterilized In a clean and dry container, add 2kg of yeast and 1.5kg of lactic acid bacteria into the activated compound bacterial culture solution, stir properly, and ferment at 30°C for 24 months to obtain a primar...
Embodiment 3
[0045] A method for preparing herbal enzyme food, which comprises the following preparation steps: selecting wormwood, Ashitaba, sweet potato leaves, mulberry leaves, mint leaves, Houttuynia cordata, wheat seedlings, wild jujube leaves, ginseng, pine needles, Jiaogulan, Dendrobium officinale, Dendrobium officinale leaves, plantain, and universal potato each 10kg, rinsed repeatedly with running water to remove surface dirt, etc., dried to remove surface moisture, crushed or sliced, cut into pieces, put into a sterilized clean and dry container, add brown sugar 150kg , add a certain amount of yeast and lactic acid bacteria activated compound bacteria culture solution, stir properly, ferment naturally at room temperature for half a month, and continue to ferment for 1 month after osmosis, sedimentation, filtration, etc., to obtain a primary fermented plant enzyme stock solution; Add wormwood, wolfberry, barley, ashitaba, sweet potato leaves, dandelion, mint leaves, and Houttuynia ...
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