A kind of production method of salvia miltiorrhiza
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A production method and technology of Salvia miltiorrhiza are applied in the directions of yeast-containing food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc., which can solve the problems of excess nutrition and seldom seen in health food, prevent arteriosclerosis, optimize Beneficial ingredients, simple process effect
Active Publication Date: 2016-04-20
江西蓓蕾食品有限公司
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Problems solved by technology
[0002] With the improvement of living standards and more abundant materials, people have a situation of overnutrition in their lives, which leads to blood pressure, blood lipids and various cardiovascular and cerebrovascular diseases. Many people will exercise through physical exercise in order to fight against diseases. And drinking health food to prevent and alleviate the occurrence of diseases, which led to the emergence of various unknown health food and drinks on the market, but health food that is actually produced and processed with natural ingredients as raw materials is rarely seen
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Embodiment 1
[0014] Embodiment 1: Take the production of 20 liters of salvia miltiorrhiza as an example
[0015] Take 500 grams of Danshen powder, 7500 grams of small hawthorn, 16 kilograms of water, 2000 grams of sugar, 8 grams of Acetobacter bacillus, 8 grams of wine active dry yeast, and 16 grams of pectinase.
[0016] The preparation method is as follows:
[0017] 1) Wash, remove impurities, slice fresh salvia miltiorrhiza, and crush it to 20 meshes for use; select fresh hawthorn to eliminate pests and mildew, and then use a crusher to crush it into small pieces of ≤ 5 mm for use ;
[0018] 2) Weigh 500 grams of salvia miltiorrhiza, 7,500 grams of hawthorn, 16 kilograms of water, and 2,000 grams of sugar, mix them, put them into a fermenter, stir evenly, heat to 80°C, and continue to stir for 3 hours under heat preservation;
[0019] 3) Cool the mixture after heat preservation and stirring to 28°C within 30 minutes, add 8 grams of powdered Acetobacter, 8 grams of wine active dry yeas...
Embodiment 2
[0022] Embodiment 2: Taking the production of 40 liters of salvia miltiorrhiza as an example
[0023] Take 1 kg of salvia miltiorrhiza powder, 1.5 kg of small pieces of hawthorn, 32 kg of water, 4 kg of sugar, 16 grams of acetic acid bacteria dry powder, 16 grams of wine active dry yeast, and 32 grams of pectinase.
[0024] The preparation method is as follows:
[0025] 1) Wash, remove impurities, slice fresh salvia miltiorrhiza, and crush it to 20 meshes for use; select fresh hawthorn to eliminate pests and mildew, and then use a crusher to crush it into small pieces of ≤ 5 mm for use ;
[0026] 2) Weigh 1 kg of Salvia miltiorrhiza for use, 1.5 kg of hawthorn, 32 kg of water, and 4 kg of white sugar, mix them in a fermenter, stir evenly, heat to 80°C, and continue stirring for 3 hours under heat preservation;
[0027] 3) Cool the mixture after heat preservation and stirring to 38°C within 30 minutes, add 16 grams of powdered Acetobacter, 16 grams of wine active dry yeast an...
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PUM
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Abstract
The invention provides a production method of salvia miltiorrhiza enzyme. According to the production method of the salvia miltiorrhiza enzyme, the salvia miltiorrhiza, hawthorn, clear water and white sugar are respectively mixed at a weight ratio of 1:15:32:4; the use amount of powdery bacillus aceticus accounts for 0.1% of the total weight of the salvia miltiorrhiza and the hawthorn; the use amount of grape wine active dry yeast accounts for 0.1% of the total weight of the salvia miltiorrhiza and the hawthorn; the use amount of pectinase accounts for 0.2% of the total weight of the salvia miltiorrhiza and the hawthorn. The production method of the salvia miltiorrhiza enzyme comprises the following steps: removing impurities of the salvia miltiorrhiza and the hawthorn, washing and then crushing the salvia miltiorrhiza and the hawthorn, mixing the salvia miltiorrhiza and the hawthorn with the clear water and the white sugar, then adding the powdery bacillus aceticus, the grape wine active dry yeast and pectinase to ferment for 40 days under the condition of heat preservation, and then filtering to obtain the salvia miltiorrhiza enzyme. The production method of the salvia miltiorrhiza enzyme is simple in process; the produced salvia miltiorrhiza enzyme has the effects of lowering blood pressure, activating blood circulation, invigorating stomach, strengthening the heart and preventing the arteriosclerosis and is good in taste and good in body-building healthcare effect.
Description
technical field [0001] The invention relates to a health care product, in particular to a production method of salvia miltiorrhiza enzyme. Background technique [0002] With the improvement of living standards and more abundant materials, people have a situation of overnutrition in their lives, which leads to blood pressure, blood lipids and various cardiovascular and cerebrovascular diseases. Many people will exercise through physical exercise in order to fight against diseases. And drinking health food to prevent and alleviate the generation of diseases, resulting in the emergence of various unknown health food and drinks on the market, but the health food that really uses natural ingredients as raw materials for production and processing is rarely seen. Contents of the invention [0003] The purpose of the present invention is to provide a kind of health food which adopts natural food as raw material and is produced by fermentation, which has the remarkable effects of s...
Claims
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Application Information
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