Health mushroom fruit and vegetable enzyme and preparation method thereof

A technology for vegetable and fruit enzymes, mushrooms and vegetables, applied in the field of health-care mushroom, vegetable and fruit enzymes and their preparation, can solve the problems of single enzyme method, troublesome and time-consuming raw food, pesticide pollution, etc., achieve balanced nutrition, balance the body, be easy to absorb, and improve human health. Effect

Active Publication Date: 2014-11-12
ZHEJIANG BAIXING BIOLOGICAL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the problem that the existing enzyme intake method is single, raw food is troublesome and time-consuming, the waste is serious, and the pesticide pollution; and the enzyme in the food...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040]A preparation method of health-care mushroom vegetable and fruit enzyme, said preparation method comprising the following steps:

[0041] a) Fermentation of vegetables and fruits: clean the raw materials of vegetables and fruits, disinfect them with ozone, chop them and put them into a sterile fermenter, inject yeast and ferment them at a constant temperature of 22°C for 6 months to obtain fruits and vegetables Enzyme primary solution; among them, vegetables and fruits are specifically: vegetables include carrots, cabbage, winter melon, sweet potatoes, potatoes, white radishes, green vegetables, pumpkins, gourds, kelp, and spirulina;

[0042] The fruits include apple, orange, bayberry, peach, plum, pear, hawthorn, pineapple, grape, strawberry, mulberry, lemon, papaya, tomato, guava, mango, chayote, custard apple, durian; vegetables, Each component in the fruit is divided into 2 parts; control the pH value to 2-3, stir once every 5-10 days, and the stirring time is 15-25m...

Embodiment 2

[0050] A preparation method of health-care mushroom vegetable and fruit enzyme, said preparation method comprising the following steps:

[0051] a) Fermentation of vegetables and fruits: Clean the raw materials of vegetables and fruits, disinfect them with ozone, chop them and put them in a sterile fermenter, inject lactic acid bacteria and ferment them at a constant temperature of 23°C for 7 months to obtain vegetable and fruit enzymes First liquid; wherein, vegetables and fruits are specifically: vegetables include carrots, cabbage, potatoes, white radishes, green vegetables, kelp, and spirulina;

[0052] The fruits include apples, oranges, red bayberries, peaches, plums, pears, hawthorns, pineapples, grapes, strawberries, mulberries, lemons, papayas, tomatoes, and guavas; each component in vegetables and fruits is divided into 3 parts; Control the pH value to 2-3, stir once every 5-10 days, and stir for 15-25min;

[0053] b) Fungus extraction: Clean the fungus raw material...

Embodiment 3

[0060] A preparation method of health-care mushroom vegetable and fruit enzyme, said preparation method comprising the following steps:

[0061] a) Fermentation of vegetables and fruits: clean the raw materials of vegetables and fruits, disinfect them with ozone, chop them and put them in a sterile fermenter, inject yeast and ferment them at a constant temperature of 26°C for 8 months to obtain fruits and vegetables Enzyme initial solution; among them, vegetables and fruits are specifically: vegetables include sweet potatoes, potatoes, white radishes, pumpkins, gourds, kelp, and spirulina;

[0062] The fruits include apples, oranges, hawthorns, pineapples, grapes, strawberries, mulberries, papayas, tomatoes, guavas, mangoes, chayote, custard apples, and durians; each component in vegetables and fruits is divided into 4 parts; Control the pH value to 2-3, stir once every 5-10 days, and stir for 15-25min;

[0063] b) Fungus extraction: Clean the fungus raw materials and sterili...

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PUM

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Abstract

The invention relates to health mushroom fruit and vegetable enzyme and a preparation method thereof. The health mushroom fruit and vegetable enzyme is prepared from the following raw materials which are added to enzyme strains for fermentation in parts by weight: 30-55 parts of vegetables, 20-40 parts of fruits, 10-20 parts of edible mushrooms, 5-12 parts of Chinese herb extracts and 3-5 parts of mushroom extracting solution. The health mushroom fruit and vegetable enzyme disclosed by the invention has the characteristics of variety, balance property and easiness in absorption; a secondary fermentation method is adopted, so that enzymes in the vegetables, the fruits and the mushrooms are naturally combined together, and the Chinese herb extracts prepared from various Chinese herbs which are beneficial to a human body are also added, so that the health mushroom fruit and vegetable enzyme can improve the immunity of the human body; by the virtue of the health effect, the components, which are beneficial to the human body, in the fruit and vegetable enzyme are further increased; the preparation technology is sophisticated, the health mushroom fruit and vegetable enzyme is rich in nutrition, the enzyme is safe to eat, natural fermentation and long-term maturing are realized, and the activity of the enzyme is enhanced.

Description

technical field [0001] The invention relates to the field of food, in particular to an enzyme and a preparation method thereof, in particular to a health-care mushroom vegetable and fruit enzyme which is green and environmentally friendly, has health care effects and is beneficial to human bodies, and a preparation method thereof. [0002] Background technique [0003] Enzyme, the old translation of "enzyme", is a biological macromolecular substance composed of amino acids with special biological activity. An essential substance for life activities such as tissue, it is involved in almost all life activities: thinking, exercise, sleep, breathing, anger, crying or secretion of hormones are all the results of activities centered on enzymes. Without enzymes, biochemical reactions will not be able to proceed, and the five major nutrients (carbohydrates, lipids, proteins, vitamins, minerals) will become useless to the body, and life phenomena will stop. Therefore, the importanc...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/28A23L1/30A23L19/00
CPCA23L19/00A23L19/20A23L33/00A23L33/105A23V2002/00A23V2200/308A23V2200/324A23V2200/326
Inventor 吴其耀毛时晔
Owner ZHEJIANG BAIXING BIOLOGICAL SCI & TECH CO LTD
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