Maca ferment and preparation method thereof

A technology of maca enzyme and maca, applied in the field of maca enzyme and its preparation, can solve the problem that there is no one kind of maca enzyme, and achieve the effects of improving sexual function, promoting fertility and enhancing energy.

Inactive Publication Date: 2015-11-25
SHANGHAI TAOHONG CHEM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of maca enzyme, comprising the following steps:

[0036] (1) Maca is mixed with fermentation raw materials, stirred and mixed to obtain a mixture;

[0037] (2) Add enzyme-protecting agent to the mixture;

[0038] (3) add bacterial liquid again, mix evenly, seal, ferment;

[0039] (4) filter;

[0040] The maca mixed fermentation raw material consists of the following raw materials: 10 kg of maca, 20 kg of apples, 15 kg of carrots, 10 kg of broccoli, 30 kg of shiitake mushrooms and 15 kg of cucumbers.

[0041] In the step (2), the add-on of the enzyme-protecting agent is 4 kilograms, and the mass ratio of the enzyme-protecting agent and maca mixed fermentation raw material is 1:25.

[0042] In the step (2), the enzyme preservation agent is formed by mixing trehalose, mannitol and cysteine, and the mass ratio of the trehalose, mannitol and cysteine ​​is 1:1:1.

[0043]The amount of bacterial liquid added in the step (3) is 40 kilograms, and the mas...

Embodiment 2

[0047] Prepare according to the raw material ratio and method described in Example 1, the only difference is: mix Aspergillus oryzae and Bacillus subtilis at a ratio of 1:1, add water to prepare the bacterial liquid, and control the quality of the total bacterial species in the bacterial liquid The percentage content is 1 wt%. Obtain the maca ferment of embodiment 2.

Embodiment 3

[0049] Prepare according to the raw material ratio and method described in Example 1, the only difference is: mix Aspergillus oryzae and saccharomyces at a ratio of 1:1, add water to obtain the bacterial liquid, and control the quality of the total bacterial species in the bacterial liquid The percentage content is 1 wt%. Obtain the maca ferment of embodiment 3.

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PUM

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Abstract

The invention discloses maca ferment and a preparation method thereof. The method specifically includes the steps of firstly, stirring and mixing maca mixed fermentation raw materials to obtain a mixture; secondly, adding an enzyme activity keeping agent to the mixture; thirdly, adding bacterial liquid, and conducting sealing and fermenting; fourthly, conducting filtering. The maca mixed fermentation raw materials include, by weight, 5-15 parts of maca, 10-30 parts of apple, 10-20 parts of carrot, 5-15 parts of broccoli, 20-40 parts of shiitake and 10-20 parts of cucumber. The maca ferment contains multi-enzyme ferment, proteolysis ferment, lipolysis ferment and amylolysis ferment, contains macaenes, macamides, various natural vitamins, mineral substances, amino acid, trace elements and the like, can be used for enhancing vigor, adjusting reproduction and metabolism, promoting fertility, improving the sexual function, treating climacteric syndromes, climacteric syndromes and depression, increasing bone mineral density, treating anemia and resisting oxidation, and is a natural internal secretion adjustor. In addition, the ferment has effects on resisting cancer and leukemia and the like.

Description

technical field [0001] The invention relates to the field of nutritional food, in particular to a maca enzyme and a preparation method thereof. Background technique [0002] Enzymes, also known as enzymes, are active macromolecules with catalytic effects produced in organisms. All kinds of physiological and biochemical reactions in organisms are almost carried out under the catalysis of enzymes. The metabolism, energy intake, growth and reproduction of the human body and other life phenomena must be completed with the help of enzymes. [0003] At present, the fierce competition in modern society, the accelerated pace of life, environmental pollution, and aging will all lead to the decrease of enzymes in the human body. When the function of enzymes in the body is weakened or reduced, various symptoms will appear. Due to the singleness of the function of enzymes, to prevent and treat these diseases, we must take in more enzymes from the diet, and the food has been subjected t...

Claims

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Application Information

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IPC IPC(8): A23L1/30
Inventor 宋国新黄毅
Owner SHANGHAI TAOHONG CHEM TECH
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