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Preparing method for polygonum perfoliatum leaf enzyme healthcare beverage

An enzyme beverage, mountain buckwheat technology, applied in the directions of bacteria, food science, and application used in food preparation, can solve the problems of long fermentation time, pollution, and the inability to guarantee the absence of pathogenic bacteria, so as to reduce losses, retain enzyme activity, Stable quality effect

Inactive Publication Date: 2016-03-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The invention provides a preparation method that has good taste and can keep the nutritional and health-care components of buckwheat enzyme to the maximum extent. The strain was preserved in the China Typical Culture Collection Center of Wuhan University in Wuhan, China on June 24, 2013. The preservation number is: CCTCCNO : The Bacillus amyloliquefaciens H47 of Bacillus amyloliquefaciens H47 of M2013283 solves the problems that the existing enzyme production process cannot guarantee the pollution of no pathogenic bacteria, the fermentation time is too long, and the enzyme activity cannot be effectively retained for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for fermenting buckwheat leaf enzymes, comprising the following steps:

[0029] (1) Choose the buckwheat leaves that unfolded, bright green in color and high in natural enzyme content as the main raw material for fermentation.

[0030] (2) Wash twice with pure water, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, put into a container cleaned with pure water, accounting for about 30% of the volume, add 5% of the total liquid volume % of the raw honey is for the fermentation stock solution.

[0031] (3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

[0032] (4) According to the inoculation ratio of 5%, the nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken and inserted into the fermentation stock solution, and fermented for 7 days, with a pH value of 7.0 and a temperatu...

Embodiment 2

[0035] A method for fermenting buckwheat leaf enzymes, comprising the following steps:

[0036] (1) Choose the buckwheat leaves that unfolded, bright green in color and high in natural enzyme content as the main raw material for fermentation.

[0037] (2) Wash twice with pure water, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, put into a container cleaned with pure water, accounting for about 40% of the volume, add 10% of the total liquid volume % of the raw honey is for the fermentation stock solution.

[0038] (3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

[0039] (4) According to the inoculation ratio of 4%, the nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken and inserted into the fermentation stock solution, and fermented for 7 days, with a pH value of 7.0 and a temperat...

Embodiment 3

[0042] A method for fermenting buckwheat leaf enzymes, comprising the following steps:

[0043] (1) Choose the buckwheat leaves that unfolded, bright green in color and high in natural enzyme content as the main raw material for fermentation.

[0044](2) Wash twice with pure water, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, put into a container cleaned with pure water, accounting for about 50% of the volume, add 15% of the total liquid volume % of the raw honey is for the fermentation stock solution.

[0045] (3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

[0046] (4) According to the inoculation ratio of 3%, the nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken and inserted into the fermentation stock solution, and fermented for 7 days, with a pH value of 7.0 and a temperatu...

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Abstract

The invention provides a method for preparing an enzyme beverage from polygonum perfoliatum leaves. The method includes the steps that the polygonum perfoliatum leaves are used as a main fermentation raw material, raw honey and natural springwater provided by the Wuxi hundred-year Shangshui drinks limited company are added, nectar source bacterium, lactobacillus casei and lactobacillus plantarum strains are adopted as fermenting strains, fermenting bacterium liquid is added into a fermentation system, wherein the volume of the fermenting bacterium liquid accounts for 1-5% of the volume of a fermenting stock solution, and fermentation is carried out for about 10 d at the temperature of 25 DEG C-35 DEG C and the pH value of 5.0-8.0 to prepare the polygonum perfoliatum leaf enzyme healthcare beverage. Fermentation of the beverage is complete, various enzymes, vitamins, amino acid and microelement are fully released, and the beverage has the unique flavor of the polygonum perfoliatum leaves, is rich in nutrition and tasty and belongs to the technical field of bioengineering by the adoption of a traditional fermentation technology.

Description

technical field [0001] The invention relates to a production method of leaf enzymes, in particular to a fermentation method of fresh buckwheat leaf enzyme health drinks, and belongs to the technical field of bioengineering. Background technique [0002] The word "enzyme" comes from a Japanese name for enzyme (enzyme), and later the initial biologically active products obtained through microbial fermentation are collectively referred to as enzymes. However, because many manufacturers only focus on fruits, especially adding different fruits, and do not pay attention to the use of fermenting microorganisms and other functional materials, the development and application of enzyme products are affected by their side effects and poor functionality. Although some people think that fruit enzymes claim to have the three major functions of detoxification, beauty, and nourishing qi and blood; they also believe that all health maintenance methods serve qi and blood, and qi and blood com...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/382A23L2/72A23V2400/11
Inventor 廖祥儒王爽李韵雅蔡宇杰管政兵刘海燕明经林
Owner JIANGNAN UNIV
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