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Preparation method for chicken-mouth litchi ferment

The technology of a chicken mouth lychee and a production method is applied in the food field to achieve the effects of scavenging free radicals in the body, good enzyme taste and sufficient fermentation

Inactive Publication Date: 2014-12-10
北海市东雨农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, within the scope of the applicant's search, the lychee enzyme product using lychee as raw material has not been reported in the literature.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of Jizui lychee enzyme, comprising the following steps:

[0032] Step a, air-drying the whole lychee, the juice is not lost, the nutrients are fully retained, and the air-dried lychee is ground into a powder of lychee with a particle size of 30 μm, the particle size is too small and easy to reunite, and the particle size is too large. The fermentation is uniform, the ozone is used for sterilization, and the generation of harmful bacteria groups is prevented, and the present invention makes full use of the whole of lychees and exerts the edible and medicinal values ​​of lychees;

[0033] Step b, drying the fermentation bottle, continuously filling the fermentation bottle with ozone for 5min, adding chicken mouth lychee powder, lemon juice and sugar to the fermentation bottle, the sugar is rock sugar and brown sugar to obtain mixture A, and the pH value of mixture A is changed with white vinegar. Adjust to 4, continue to fill the fermentation bottle w...

Embodiment 2

[0042] A preparation method of Jizui lychee enzyme, comprising the following steps:

[0043] Step a. Air-drying the whole Chizui lychee, the juice is not lost, and the nutrients are fully retained, and the air-dried Chizui lychee is ground into a 35 μm particle size. The fermentation is uniform, the ozone is used for sterilization, and the generation of harmful bacteria groups is prevented, and the present invention makes full use of the whole of lychees and exerts the edible and medicinal values ​​of lychees;

[0044] Step b, drying the fermentation bottle, continuously filling the fermentation bottle with ozone for 5min, adding chicken mouth lychee powder, lemon juice and sugar to the fermentation bottle, the sugar is rock sugar and brown sugar to obtain mixture A, and the pH value of mixture A is changed with white vinegar. Adjust to 4, continue to fill the fermentation bottle with sterile air for 5 minutes, seal the fermentation bottle, place the fermentation bottle in an ...

Embodiment 3

[0053] A preparation method of Jizui lychee enzyme, comprising the following steps:

[0054] Step a, air-drying the whole Chizui lychee, the juice is not lost, and the nutrients are fully retained, and the air-dried Chizui lychee is ground into a Chizui lychee powder with a particle size of 40 μm. The fermentation is uniform, the ozone is used for sterilization, and the generation of harmful bacteria groups is prevented, and the present invention makes full use of the whole of lychees and exerts the edible and medicinal values ​​of lychees;

[0055] Step b, drying the fermentation bottle, continuously filling the fermentation bottle with ozone for 5min, adding chicken mouth lychee powder, lemon juice and sugar to the fermentation bottle, the sugar is yellow flake sugar, obtaining mixture A, and adjusting the pH value of mixture A with white vinegar To 5, continue to fill the fermentation bottle with sterile air for 5min, seal the fermentation bottle, place the fermentation bot...

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Abstract

The invention discloses a preparation method for chicken-mouth litchi ferment. Whole chicken-mouth litchis are air-dried and are mixed with momordica grosvenori and dry lotus seeds; dry rose petals, dry lotus petals and dry acacia petals are added for seasoning; after twice fermentation, harmful substances such as methyl alcohol and nitrite are removed through alkalescent resin and decompression distillation. According to the preparation method disclosed by the invention, by virtue of normal temperature and normal pressure production, the technology is simple, the operation is convenient, pollution is avoided, energy consumption is low, and the preparation method is easy to popularize. The chicken-mouth litchi ferment prepared by the preparation method has the effects of tonifying qi, enriching blood, tonifying the spleen, reinforcing the stomach, astringing the intestines, securing essence and tranquilizing by nourishing the heart, can enhance the whole-body immunity and obviously improve the symptoms such as sleeplessness, amnesia and exhausting, can be directly made into oral liquid, powder, tablets or capsules, and can be also used as a functional additive added into relevant food, beverage or feed and fertilizer.

Description

technical field [0001] The invention relates to a preparation method of Chizui lychee enzyme, which belongs to the field of food. Background technique [0002] Enzymes, as the name suggests, refer to fermented nutrients. Through the fermentation method, natural organic agricultural products such as vegetables and fruits are first allowed to complete the digestion step, so that the food entering the stomach does not need to be digested again, and can be directly absorbed by the body. In this way, in addition to reducing the consumption of the original enzymes in the body, it can also Lighten the burden on various organs of the body. Enzyme is actually an enzyme. An enzyme is a substance with special biological activity composed of amino acids. It exists in all living animals and plants. It is a necessary substance for maintaining the normal function of the body, digesting food, repairing tissues and other life activities. . [0003] Lychee (scientific name: Litchi chinensi...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L19/00A23L29/065A23L33/00A23V2002/00A23V2200/30A23V2200/31A23V2200/32
Inventor 朱雨
Owner 北海市东雨农业科技有限公司
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