Preparation method for traditional Chinese medicine enzyme

A production method and enzyme technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of limited health care effect of ordinary fruits and vegetables, weak potency, low medicinal effect of finished enzymes, etc., and achieve suitable for large-scale commercial production, toxicity The effect of weakening and enhancing the efficacy of health care and medical treatment

Inactive Publication Date: 2015-04-01
杜斌
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AI Technical Summary

Problems solved by technology

Although fruit and vegetable enzymes can extract the functional components in fruits and vegetables, the health benefits of ordinary fruits and vegetables are inherently limited, so the efficacy of treating diseases is usually not strong
Therefore, there is the low deficiency of the medicinal effect of finished ferment in existing ferment production method

Method used

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  • Preparation method for traditional Chinese medicine enzyme
  • Preparation method for traditional Chinese medicine enzyme
  • Preparation method for traditional Chinese medicine enzyme

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Embodiment Construction

[0026] All features disclosed in this specification, or all methods disclosed, or steps in processes, can be combined in any way except for mutually exclusive features and / or steps.

[0027] exist figure 1 In the shown first embodiment, a kind of preparation method of traditional Chinese medicine ferment, fermented by packing ferment raw material and candied seasoning in ferment making container, it is characterized in that comprising the following steps:

[0028] a. heating and extracting at least one Chinese herbal decoction piece at least once to obtain a Chinese herbal extract,

[0029] b. the temperature of the Chinese medicine extract described in step a is controlled to below 50 degrees Celsius,

[0030] c. The Chinese medicine extract described in step b, the enzyme raw material and the condiment condiment are packed into the ferment production container, and fermented for at least 4 hours. The above-mentioned enzyme raw material includes at least one fres...

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Abstract

The invention discloses a preparation method for a traditional Chinese medicine enzyme. The preparation method comprises the steps that (a) digestion is performed on a traditional Chinese medicinal material, so that an extracting solution is obtained; (b) the temperature of the traditional Chinese medicinal material extracting solution is controlled below 50 DEG C; (c) the traditional Chinese medicinal material extracting solution, an enzyme raw material and glace sauce are placed into an enzyme preparation container for fermentation, wherein the enzyme raw material comprises at least one type of living plant tissue; (d) liquid in the enzyme preparation container is separated. The invention further discloses a reasonable osmotic pressure range during fermentation of the traditional Chinese medicine enzyme. Traditional Chinese medicine enzyme prepared according to the preparation method is more reliable and effective in disease prevention and treatment. Compared with a common traditional Chinese medicine decoction, the traditional Chinese medicine enzyme is palatable, easier to store and convenient to take quickly for a long time. The preparation method is high in operability, suitable for large-scale commercial production and also suitable for home making.

Description

technical field [0001] The invention relates to a preparation method of a health drink, in particular to a preparation method of a traditional Chinese medicine enzyme with the efficacy of traditional Chinese medicine. Background technique [0002] At present, the known production method of fruit and vegetable enzymes is to put enzyme raw materials such as fresh fruits and vegetables and condiments into containers in a certain proportion, and carry out fermentation for a period of time. Enzyme raw materials are usually diced fresh plant tissues. Sometimes one or more fruits, sometimes a combination of fruits and vegetables. Confectionery is a marinade composed of one or more sugars for pickling. Sugars for pickling include rock sugar, fructose, brown sugar, honey, oligosaccharides, polysaccharides, glucose, maltose, galactose, trehalose, etc. that can be dissolved in water. Sometimes in order to obtain a better flavor, various salts, such as sodium chloride, calcium chlo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/30A23L33/105
CPCA23L2/38
Inventor 杜斌
Owner 杜斌
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