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A preparation method of black vinegar enzyme with hangover function

A vinegar enzyme and functional technology, applied in the field of enzymes, can solve the problems of pesticide pollution, affecting the function of enzymes, etc., and achieve the effects of stable process, improving the efficacy of traditional Chinese medicine, and eliminating toxic and side effects.

Active Publication Date: 2016-09-14
山西转型综改示范区金醋肽生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Raw fruits and vegetables may be contaminated by pesticides, which indirectly affects the function of enzymes

Method used

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  • A preparation method of black vinegar enzyme with hangover function
  • A preparation method of black vinegar enzyme with hangover function

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1, the preparation method of the black vinegar enzyme that has hangover function of the present invention

[0047] (1) extract

[0048] Mix 1kg corn germ, 1kg Kansui, 1kg euphorbia, 1kg Chixiaodou, and 1kg horseshoe grass, grind them, add 70% ethanol 10 times the total dry weight of medicinal materials, reflux extraction twice, each time for 2 hours, filter, and combine the filtrates Concentrate and remove ethanol to obtain a traditional Chinese medicine extract, which is set aside, and the filter residue is dried at 60°C, pulverized, and set aside;

[0049] (2) Saccharification

[0050] a. Add water twice the weight of the filter residue to the filter residue obtained in step (1), use sodium citrate solution to adjust the pH value of the system to 5.0, add 0.8% of the filter residue weight of cellulase with an enzyme activity of 30000u / g, and heat at 50°C Under the shaking water bath for 3.0 h;

[0051] b. Adjust the temperature of the water bath to 92°C,...

Embodiment 2

[0065] Embodiment 2, the preparation method of the black vinegar enzyme that has hangover function of the present invention

[0066] (1) extract

[0067] Mix 1kg of corn germ, 1kg of kansui, 1kg of euphorbia, 1kg of red bean, and 1kg of horseshoe grass, grind them, add 70% ethanol that is 8 times the total weight of the medicinal materials, reflux extraction twice, each time for 2 hours, filter, combine the filtrates and Carry out concentration to remove ethanol, obtain the traditional Chinese medicine extract, set aside, filter residue is dried at 60 ℃, pulverized, set aside;

[0068] (2) Saccharification

[0069] a. Add water three times the weight of the filter residue to the filter residue obtained in step (1), use sodium citrate solution to adjust the pH of the system to 4.5, add 0.6% of the filter residue weight of cellulase with an enzyme activity of 30,000u / g, and heat at 50°C Shake the water bath for 3.5 h;

[0070] b. Adjust the temperature of the water bath to 90...

Embodiment 3

[0084] Embodiment 3, the preparation method of the black vinegar enzyme that has hangover function of the present invention

[0085] (1) extract

[0086] Mix 1kg corn germ, 1kg Kansui, 1kg euphorbia, 1kg Chixiaodou, and 1kg horseshoe grass, grind them, add 70% ethanol that is 9 times the total weight of medicinal materials, reflux extraction twice, each time for 3 hours, filter, combine the filtrates and Carry out concentration to remove ethanol, obtain the traditional Chinese medicine extract, set aside, filter residue is dried at 60 ℃, pulverized, set aside;

[0087] (2) Saccharification

[0088] a. Add water three times the weight of the filter residue to the filter residue obtained in step (1), use sodium citrate solution to adjust the pH of the system to 5.5, add 1.0% of the filter residue weight of cellulase with an enzyme activity of 30000u / g, and heat at 50°C Under the shaking water bath for 2.5 h;

[0089] b. Adjust the temperature of the water bath to 95°C, use so...

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Abstract

The invention belongs to the technical field of enzymes and particularly relates to a preparation method of a balsamic enzyme with an alcohol-alleviating function. The preparation method comprises the following steps: extraction, saccharification, fermentation, mixing, and spray drying, and the balsamic enzyme shaped as spherical particles are finally obtained after such steps. The preparation method is stable in process and high in yield, and the prepared balsamic enzyme has good alcohol-alleviating and liver-protecting effects.

Description

technical field [0001] The invention belongs to the technical field of enzymes, and in particular relates to a preparation method of black vinegar enzyme with anti-alcohol function. Background technique [0002] Alcohol is a very common beverage in people's lives, and many people have the habit of drinking. Moderate drinking has certain benefits to the body, but excessive drinking will cause a great burden on the body. A very common situation is drunkenness. Drunkenness is a state of physical discomfort and unconsciousness after excessive drinking, and this state will last for a period of time, greatly affecting normal life and work. Drunkenness is because about a quarter of the alcohol you drink will be directly absorbed by the stomach. After absorption, the capillaries on the stomach wall will dilate and make people feel full. At the same time, it will affect the normal peristalsis of the stomach and cause vomiting. The remaining alcohol undergoes biological metabolism i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L33/10C12J1/04A23L33/00
Inventor 王建忠
Owner 山西转型综改示范区金醋肽生物科技有限责任公司