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Preparation of green plant enzyme

A green plant and enzyme technology, applied in the field of green plant enzyme preparation, to achieve the effects of preventing and treating cardiovascular disease, promoting digestion, and enhancing resistance

Inactive Publication Date: 2015-12-23
杜建安 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many of these beverages on the market are sugar-added beverages or vitamin-added beverages, which are difficult to meet people's needs for returning to nature, enjoying green and original ecological life, and being beneficial to physical and mental health. Therefore, people hope that on the basis of deep processing of green plants, Develop higher-end new products, suitable for the needs of health care

Method used

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  • Preparation of green plant enzyme
  • Preparation of green plant enzyme
  • Preparation of green plant enzyme

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Experimental program
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Embodiment Construction

[0014] A kind of green plant enzyme drink

[0015] Produced in the following proportions (percentage by weight):

[0016]

[0017] According to the above ratio (percentage by weight), 5 parts of fresh lemon, 10 parts of hawthorn, 10 parts of fresh pineapple, 30 parts of fresh sorrel leaf clusters, and 5 parts of fresh tea are chopped with a vegetable cutter, mixed evenly, and poured into a fermenter. Then dilute 2 parts of the compound bacteria with 8 parts of water, add 28 parts of fresh sugarcane juice, ferment and activate for 1 hour, then pour the fermented liquid into the fermenter, stir evenly, and anaerobically ferment at 25-35°C for 72 hours , filter, take the filtrate, turn the barrel for secondary fermentation, add 2 parts of maltose, and ferment for 5 days at 20-25°C.

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PUM

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Abstract

The invention belongs to preparation of a green plant enzyme composed of fresh lemon, hawthorn, fresh pineapple, fresh garden sorrel leafage, fresh tea leaves, fresh sugarcane juice, maltose, compound bacteria and water; the green plant enzyme is generated through fermentation; the enzyme has good health-preserving and health-care effects and good market prospects.

Description

Technical field: [0001] The invention relates to the preparation of green plant enzymes and belongs to the category of biological fermentation preparations. Background technique: [0002] With the acceleration of the pace of modern life and the improvement of the quality of life, people have more and more demands for green health care products, especially beverages that are convenient to drink. However, many of these beverages on the market are sugar-added beverages or vitamin-added beverages, which are difficult to meet people's needs for returning to nature, enjoying green and original ecological life, and being beneficial to physical and mental health. Therefore, people hope that on the basis of deep processing of green plants, Develop higher-end new products, which are suitable for the needs of health preservation. Invention content: [0003] The present invention relates to the preparation of green plant enzyme [0004] The present invention relates to the preparati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L2/02
Inventor 杜建安黄庆禄
Owner 杜建安