Micro-ecological fruit-vegetable enzyme preparation method

A technology of fruit and vegetable enzymes and microecological preparations, applied in food preparation, functions of food ingredients, food science, etc., can solve problems such as simple functions and effects, and achieve the effects of abundant sources, low energy consumption, and small investment in production equipment

Inactive Publication Date: 2014-06-18
JUNZHU DALIAN BIOLOGICAL IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Microecological preparations can not only replenish intestinal probiotics and adjust the imbalance of flora, but also supplement "microbial enzymes"; some experts also use fruit and vegetable materials such as fruits and vegetables to naturally ferment to produce "plant enzymes" "Microbial Enzymes" or "Plant Enzymes" supplements, which have relatively simpl...

Method used

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Examples

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Effect test

preparation example Construction

[0030] A preparation method of micro-ecological fruit and vegetable enzymes is realized according to the following steps:

[0031] (1) Take fresh fruit and vegetable raw materials (or Chinese herbal medicine raw materials), such as pineapple, orange, tangerine, carrot, mushroom, onion, tomato, sweet potato, potato, yam, medlar, Jerusalem artichoke, dandelion, pine needle, apple, grape, strawberry, pear Wait for one or more kinds, weigh a certain weight, clean it, dry it in the air and drain the surface water, and break it into a pulp;

[0032] (2) Preparation of probiotics (production of starter):

[0033] a) The preparation of the mother starter, which is inoculated with 4 to 6 kinds of probiotics of Lactobacillus acidophilus, Bacillus coagulans, Bacillus natto, Saccharomyces cerevisiae, Enterococcus faecium and Bifidobacterium respectively in 1 ~3% seaweed, 2~5% brown sugar, 1~3% licorice, 5~10% soybean sprouts and 10~20% fresh sweet potato as ingredients, put it under the ...

Embodiment 1

[0040](1) Weigh 1000 grams of fresh pineapple, wash it, dry it in the air, drain the surface water, and crush it into a pulp.

[0041] (2) Preparation of microecological preparation (production of starter): use 5 kinds of probiotics of Lactobacillus acidophilus, Bacillus coagulans, Bacillus natto, Saccharomyces cerevisiae, Enterococcus faecium and Bifidobacterium to inoculate in the In the culture medium containing 2% brown sugar, 1% seaweed, 2% licorice, 5% soybean sprouts and 15% fresh sweet potato as components, cultivate at 37°C for 48 hours. Then mix the above 5 kinds of bacteria according to the weight ratio of 1:1, that is, compound into a mother starter; weigh 3500 grams of pure water, add 50 grams of licorice powder, and then add 150 grams of brown sugar to boil, keep it for 5 minutes, and serve The diluted activation solution of the mother starter; when the temperature of the diluted activation solution drops below 40°C, inoculate 50 grams of the mother starter, acti...

Embodiment 2

[0045] (1) Weigh 1000 grams of fresh Jerusalem artichoke, wash and dry it, and crush it into pulp.

[0046] (2) Preparation of microecological preparations: inoculate the above-mentioned 6 kinds of probiotics in the same medium as in Example 1, and cultivate a mother starter in the same way; take 5500 grams of pure water, add 70 grams of licorice powder, and then add 150 After decocting 1 gram of brown sugar, keep it for 5 minutes, stop heating, and serve as the diluted activation solution of the mother starter; when the temperature of the diluted activation solution drops below 40°C, inoculate 50 grams of the mother starter, at room temperature (18~30°C) ) to be activated for 20 minutes, and the microecological preparations are ready to be put into tanks.

[0047] (3) Add the prepared pulp into the tank, mix well and seal it, ferment it at 37°C for 3 days, filter it with a layer of gauze, put the filtrate back into the tank, continue to ferment under the same conditions for 3...

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PUM

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Abstract

The invention discloses a micro-ecological fruit-vegetable enzyme preparation method. The method comprises the steps of culturing 4 to 6 of six probiotics including lactobacillus acidophilus, bacillus coagulans, bacillus natto, saccharomyces cerevisiae, enterococcus faecium and bifidobacterium in a culture medium comprising ingredients such as brown sugar, liquorice and fresh sweet potato, and then culturing the probiotics through a diluted culture liquid containing brown sugar and liquorice in an activating manner to prepare a micro-ecological preparation, wherein the prepared micro-ecological preparation is a fermenting agent which is used for fermenting fruit pulp of fresh fruit and vegetable and traditional Chinese herbs. The microorganism enzyme in the ecological preparation and the natural vegetable enzyme in fruits, vegetables and Chinese herbs are compounded into a composite enzyme supplement by utilizing a micro-ecological fermentation technology, i.e. the micro-ecological fruit-vegetable enzyme. The micro-ecological fruit-vegetable enzyme can be made into a liquid type or a solid type (powder). An ideal effect is achieved in the fields such as medicine, healthcare and beauty.

Description

technical field [0001] The invention relates to the field of biological Chinese medicine engineering, and more specifically, relates to the preparation of a microecological enzyme preparation. Background technique [0002] 90% of human longevity depends on enzymes. Medical research has found that enzymes are key substances that control human digestion and absorption and cell metabolism. Developed countries in Europe and the United States have already begun to widely consume enzyme supplements, and they are used in many fields such as medical treatment, health care, and beauty. Appropriate supplementation of enzymes can not only directly improve gastrointestinal function, enhance nutrition and improve physical fitness, but also have a good preventive effect on diabetes, cardiovascular and cerebrovascular diseases and tumors. Experts mostly use the culture and fermentation of probiotic bacteria to make "microbial enzyme" supplements. And the microecological preparation (pro...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23L19/00A23L33/105A23L33/135A23V2002/00A23V2200/30
Inventor 蔡之宣程然刘佳明安淑荣
Owner JUNZHU DALIAN BIOLOGICAL IND CO LTD
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