Composition for manufacturing ginger, jujube and yam enzyme and ginger, jujube and yam enzyme
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A technology of enzyme and ginger jujube, which is applied in food preparation, food science, and the function of food ingredients, etc., to prevent lead poisoning, improve respiratory system and lung function, and maintain blood sugar
Inactive Publication Date: 2016-01-06
刘子贞
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Problems solved by technology
Biotechnology is very advanced. Although biotechnology can shorten the fermentation time of enzymes, there is still a certain difference compared with the enzymes fermented by the ancient method.
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Embodiment 1
[0039] A composition for making ginger, jujube and Chinese yam enzyme, comprising the following components in parts by weight: 3 red dates, 3 wolfberry, 3 iron stick Chinese yam, 2 ginger, 1 apricot, 1 onion, 1 lemon, 0.5 melon, 0.5 peach, Banana 0.5, apple 1, lychee 0.5, pear 0.5, cantaloupe 0.5, watermelon 0.7, honey or brown sugar 0.8 and water 16.
Embodiment 2
[0041] A composition for making ginger, jujube and Chinese yam enzyme, which is composed of the following components in parts by weight: red dates 4.2, wolfberry 4.5, iron stick Chinese yam 3.5, ginger 2.5, apricot 2.7, onion 0.75, lemon 1.2, cantaloupe 1, peach 0.5, banana 0.5, apple 1.1, lychee 0.5, pear 0.6, cantaloupe 0.5, watermelon 0.75; honey or brown sugar 1.2 and water 18.
Embodiment 3
[0043] A composition for making ginger, jujube and Chinese yam enzyme, comprising the following components in parts by weight: red dates 5, wolfberry 6, iron stick Chinese yam 7, ginger 4, apricot 3, onion 1.5, lemon 2, cantaloupe 1.5, peach 1, Banana 1, apple 2, lychee 1, pear 1, cantaloupe 1, watermelon 2, honey or brown sugar 1.6 and water 20.
[0044]The present invention also provides a kind of ginger, jujube and Chinese yam enzyme. Onion 1-1.5, lemon 1-2, cantaloupe 0.5-1.5, peach 0.5-1, banana 0.5-1, apple 1-2, lychee 0.5-1, pear 0.5-1, cantaloupe 0.5-1, watermelon 0.7-2, Honey or brown sugar 0.8-1.6 and water 16-20; red dates and wolfberry are dry products, iron stick yam, ginger, apricot, onion, lemon, cantaloupe, peach, banana, apple, lychee, pear, cantaloupe and watermelon are fresh products; and made according to the following methods:
[0045] (1) Weigh the above components in proportion, wash and chop red dates, wolfberry, yam, ginger, apricot, onion, lemon, ca...
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Abstract
The invention relates to a composition for manufacturing a ginger, jujube and yam enzyme and the ginger, jujube and yam enzyme. The ginger, jujube and yam enzyme is prepared from the following components in parts by weight: 3 to 5 parts of red jujube, 3 to 6 parts of medlar, 3 to 7 parts of Dioscorea opposita Thunb. cv. Tiegun, 2 to 4 parts of fresh gingers, 1 to 3 parts of apricots, 1 to 1.5 parts of onions, 1 to 2 parts of lemons, 0.5 to 1.5 parts of muskmelon, 0.5 to 1 part of peach, 0.5 to 1 part of banana, 1 to 2 parts of apples, 0.5 to 1 part of litchi, 0.5 to 1 part of pear, 0.5 to 1 part of hami melon, 0.7 to 2 parts of watermelons, 0.8 to 1.6 parts of honey or brown sugar and 16 to 20 parts of water, wherein the red jujube and the medlar are dried, and the Dioscorea opposita Thunb. cv. Tiegun, the fresh gingers, the apricots, the onions, the lemons, the muskmelon, the peach, the banana, the apples, the litchi, the pear, the hami melon and the watermelons are fresh; the ginger, jujube and yam enzyme is prepared in the following steps of proportionally weighing all of the components, washing, cutting up, putting into a container together with the honey or brown sugar, adding the water, fermenting for 12 months, then separating naturally clarified enzyme liquid, and filling. The ginger, jujube and yam enzyme has the functions of clearing intestines, relaxing bowels, beautifying skin, enhance resistance and losing weight.
Description
technical field [0001] The invention relates to a composition for preparing ginger jujube yam yam enzyme and the ginger jujube yam yam enzyme. Background technique [0002] Enzymes are liquids obtained by fermenting organic vegetables, fruits and herbs for a period of time under specific conditions. Its value lies in the selection of raw materials and the length of fermentation time. Biotechnology is very developed. Although the fermentation time of enzymes can be shortened through biotechnology, there is still a certain difference compared with enzymes fermented by ancient methods. Enzymes exist in the form of liquid, paste and powder. Of course, each form of enzyme has its advantages and disadvantages. And the best should belong to the enzyme liquid, which comes from plants, without complicated procedures, and no other substances are added, so that the quality of the product is not disturbed by other factors; the enzyme liquid is the safest among the enzyme products due...
Claims
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