Plant enzyme and preparation method and use thereof

Abstract

The present invention belongs to the field of food and food processing, in particular to a plant enzyme and a preparation method and a use thereof. The plant enzyme is mainly composed of moringa oleifera leaves, maca, roselle, passiflora coerulea, blueberries and kiwi fruits. The preparation method includes: pulping the plant enzyme raw materials, fermenting in a fermentation tank containing mixed bacteria of bifidobacterium adolescentis, streptococcus thermophilus and lactobacillus and drying. The provided plant enzyme uses food-grade mixed bacteria strains as the fermentation bacteria, fully decomposes nutrients in plant raw materials, and can fully replenish nutrients needed by human body, enhance cellular metabolic function, promote digestion, and enhance human body immunity. At the same time, the food-grade bacteria strains will not appear other bacterial and viral contamination problems in the fermentation process, which realize the security of the plant enzymes. Besides, animal experiments and clinical trials both prove that the plant enzymes have good blood pressure lowering effects.

Description

technical field [0001] The invention belongs to the field of food and food processing, and in particular relates to a plant enzyme and its preparation method and application. Background technique [0002] Enzymes are substances with special biological activity composed of amino acids, which exist in all living animals and plants, maintain the normal functions of the body, and participate in all life activities of the body. The activity of enzymes will change with age. From infancy to adolescence, the activity of enzymes increases continuously. After entering middle age, due to problems in eating habits and lifestyles, the activity of enzymes gradually decreases. [0003] In recent years, due to environmental pollution, the prevalence of junk food, fast-paced lifestyles and irregular eating habits, the enzymes in the modern human body have been consumed in large quantities, and the decline in enzyme activity has also been accelerated. It leads to problems such as hypofunct...

AI Technical Summary

Problems solved by technology

But the preparation method of this plant ferment is the method that adopts natural bacterial classification natural fermentation equally, in preparation process, nutritive substance is easy to lose, and easily produces the material harmful to human body, is also unfavorable for the popularization of this plant ferment