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Enzyme for conditioning spleen and stomach damp-heat constitution and preparation method thereof

A technology for damp-heat constitution and conditioning the spleen and stomach, which can be used in food preparation, pharmaceutical formulations, medical preparations containing active ingredients, etc.

Inactive Publication Date: 2014-06-04
SUZHOU KEDA WEILONG INFORMATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many causes of damp-heat in the spleen and stomach, the decisive factor is whether the function of the spleen and stomach is normal or not. When the spleen and stomach are weak and cannot transport and transform water and grains normally, the water turns into dampness, and the valley turns into stagnation. After knotting, it will turn into heat, which can form damp heat; at the same time, various disease factors can easily cause spleen and stomach dysfunction and produce damp heat.

Method used

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  • Enzyme for conditioning spleen and stomach damp-heat constitution and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0039] Material ratio: 10% almond, 10% black sesame, 15% coix seed, 15% pea, 15% kidney bean, 3% capillary, 3% chrysanthemum, 10% wax gourd, 10% chayote, 3% Alisma, wolfberry 3%, licorice 3%;

[0040] Probiotics: Monascus, Rhodotorula viscosus, Bacteroides albicans, Brettanomyces, Streptomyces agglomerans, Streptomyces nigerogenes, Kluyveromyces lactis, and Streptococcus lactis.

[0041] Process flow of the present invention:

[0042] (S11), soak almonds, black sesame, and coix seed in water at 75°C for 4 hours;

[0043] (S12), after the step S11) is completed, steam them in a steamer for 90 minutes, and then use a water bath at 25°C. After the materials are cooled, cover them with gauze to keep them moist;

[0044] (S13), put the material after step S12) into the fermentation tank, add Monascus and Rhodotorula viscosus, and carry out saccharification and fermentation. The fermentation time is 7 days, and the temperature is maintained between 25-30°C. During the per...

Embodiment 2

[0053] Material ratio: 10% almond, 10% black sesame, 15% coix seed, 15% pea, 15% kidney bean, 3% capillary, 3% chrysanthemum, 10% wax gourd, 10% chayote, 3% Alisma, wolfberry 3%, licorice 3%;

[0054] Probiotics: Monascus, Rhodotorula viscosus, Bacteroides albicans, Brettanomyces, Streptomyces agglomerans, Streptomyces nigerogenes, Kluyveromyces lactis, and Streptococcus lactis.

[0055] (A1), soak almonds, black sesame and coix seed in water for 18 hours;

[0056] (A2), put the materials after step A1) into the fermentation kettle, put into Monascus, Rhodotorula viscosus, Brettanomyces, Streptomyces agglomerans, Streptomyces nigerogenes, and carry out vinegar fermentation, and the fermentation time is 14 days , the temperature is maintained between 30°C;

[0057] (B1) Grind peas, kidney beans, capillary, chrysanthemum, wax gourd, chayote, Alisma, wolfberry, and licorice into a puree with a grinder, add distilled water, and put it into a glass fermentation kettle....

Embodiment 3

[0064] Ratio of ingredients: 10% almond, 10% mung bean, 15% coix seed, 15% pea, 15% kidney bean, 3% capillary, 3% rose, 10% lettuce, 10% chayote, 3% Alisma, Goji berry 3%, licorice 3%;

[0065] Probiotics: Monascus, Rhodotorula viscosus, Bacteroides albicans, Brettanomyces, Streptomyces agglomerans, Streptomyces nigerogenes, Kluyveromyces lactis, and Streptococcus lactis.

[0066] (A1) Soak almonds, mung bean kernels, and coix seeds in water for 18 hours, steam them in a steamer, and place them in a cool place to cool naturally below 30°C;

[0067](A2), put the materials after step A1) into the fermentation kettle, put into Monascus, Rhodotorula viscosus, Brettanomyces, Streptomyces agglomerans, Streptomyces nigerogenes, and carry out vinegar fermentation, the fermentation time is 14 days, The temperature is maintained between 30°C;

[0068] (B1), crush peas, kidney beans, capillary wormwood, roses, lettuce, chayote, Alisma, wolfberry, and licorice into a puree with a gr...

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Abstract

The invention relates to an enzyme for conditioning a spleen and stomach damp-heat constitution and a preparation method of the enzyme. The enzyme comprises following raw material components: A1, 10% of almonds, 10% of black sesames and 15% of semen coicis; A2, 15% of peas, 15% of kidney beans, 3% of capillary artemisia, 3% of chrysanthemums, 10% of wax gourds, 10% of sechium edule, 3% of alisma plantago-aquatica, 3% of medlar and 3% of glycyrrhiza uralensis; probiotics is composed of C1: monascus, rhodotorula gracitis and torulopsis candida, C2: brettanomyces, streptomyces globisporus and streptomyces melanochromogenes, and C: kluyveromyces lactis and streptococcus lactis. The preparation method comprises the following steps: 1, immersing the A1 in the raw materials and cooking; inoculating the C1 to ferment for 7 days; inoculating the C2 to ferment for 7 days; 2, crushing the A2 materials and inoculating the C1 and the C2 to ferment for 14 days; and 3, fermenting the 1 and the 2 and mixing in a ratio of 1 to 1; and inoculating the C3 to ferment for 90 days to obtain a suspension solution, namely the enzyme for conditioning the spleen and stomach damp-heat constitution. The enzyme for conditioning the spleen and stomach damp-heat constitution has the effects of removing heat and draining dampness, and tonifying spleen and stomach.

Description

technical field [0001] The invention relates to an enzyme for regulating spleen and stomach damp-heat constitution and a preparation method thereof, belonging to the technical field of health food. [0002] Background technique [0003] Although there are many causes of damp-heat in the spleen and stomach, the decisive factor is whether the function of the spleen and stomach is normal or not. When the spleen and stomach are weak and cannot transport and transform water and grains normally, water turns into dampness, and valleys turn into stagnation, and dampness and stagnation accumulate for a long time. After knotting, it will turn into heat, which can form damp heat; at the same time, various disease factors can easily cause spleen and stomach dysfunction and produce damp heat. Therefore, its cause of disease has three aspects: 1. Sensation of external pathogens: due to the physiological characteristics of the spleen and stomach, dampness and dryness are easy to invade th...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L2/38A23L2/84A61K36/8994A61P1/14A61K35/74A23L33/00A23L11/60A61K35/741A61K35/744
CPCA61K36/8994A23L2/38A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2200/32
Inventor 王猛
Owner SUZHOU KEDA WEILONG INFORMATION TECH
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