Fructus phyllanti enzyme and preparing method thereof

Abstract

The invention discloses a fructus phyllanti enzyme and a preparing method thereof. The enzyme is prepared from fruits and vegetables such as fructus phyllanti, hericium erinaceus, red yeast rice and red dates, fungi, brown granulated sugar, fermenting probiotics and other raw materials through fermentation. The preparing method includes extracting solution preparation through ultrasonic enzymolysis, the multi-layer fermentation process of primary fermentation, middle fermentation and secondary fermentation and an aftertreatment technology. By means of the technology of carrying out ultrasonic treatment and enzymolysis on the fermentation raw materials at the same time, more effective components in fructus phyllanti and other materials can be dissolved in fermentation juice, and the use ratio is increased. By the adoption of the multi-stage multi-layer fermentation technology, enzyme activity in fructus phyllanti enzyme fermentation liquor can be improved, and the content of active substances with free radical scavenging capacity can be increased; abundant vitamin, amino acid, protein and the like in fructus phyllanti are effectively used, and various health care effects of the enzyme are greatly improved.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation and relates to a method for preparing an enzyme, in particular to a method for preparing an emblica enzyme and a product thereof. Background technique [0002] Fructus Phyllanti is the fruit of Phyllanthusemblica L., which belongs to Euphorbiaceae leaves. , cool, return lung, stomach meridian, can clear away heat and cool blood, promote digestion and invigorate stomach, promote body fluid and relieve cough. It is mainly distributed in tropical and subtropical countries such as India and Malaysia, as well as Hainan, Fujian, Guangdong, Guangxi and Yunnan in China. Amla contains rich nutrients, such as: flavonoids, sesquitypes, volatile oils, phenols and other compounds, as well as fatty acids, polysaccharides, proteins, vitamins B1, B2, C and trace elements K, Zn, Mn, etc., its vitamins The content is more than 100 times that of citrus and more than 160 times that of apple. But em...

AI Technical Summary

Problems solved by technology

[0004] Domestic development and utilization of emblica fruit is still relatively low, and most of the wild emblica fruits fall directly from the tree to the ground and rot, resulting in a serious waste of resources

Moreover, the existing level of processing and utilization of Amla emblica is relatively low, and the depth of development is not enough.

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