A kind of plant enzyme and its preparation method and application

Abstract

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. The plant enzyme mainly consists of leaves of Moringa oleifera, maca, roselle, passionflower, blueberry and kiwi fruit. The preparation method is that the raw material of the plant enzyme is beaten into a slurry, then put into a fermenter inoculated with mixed strains of Bifidobacterium adolescent, Streptococcus thermophilus and Lactobacillus fermentum for fermentation, and dried after fermentation. The plant enzyme provided by the present invention adopts food-grade mixed strains as fermentation strains, fully decomposes the nutrients of plant raw materials, can comprehensively supplement the nutrients needed by the human body, enhance the function of cell metabolism, promote digestion, and enhance human body resistance. At the same time, the food-grade strains will not be contaminated by other bacteria and viruses during the fermentation process, which solves the safety problem of plant enzymes. Moreover, it has been proved by animal tests and clinical tests that the plant enzyme of the present invention has a good blood pressure lowering effect.

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 hypofunctio...

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