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
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[0027] Example 1
[0028] A method for fermenting buckwheat leaf enzyme includes the following steps:
[0029] (1) Choose unfolded buckwheat leaves with bright green color and high natural enzyme content as the main raw material for fermentation.
[0030] (2) Wash twice with pure water, and finally soak with 0.9% NaCl solution, sterilize at low temperature, then drain, and put it into a container that has been cleaned with pure water, about 30% of the volume, and add 5 to the total liquid volume. % Of raw honey is used as fermentation stock for later use.
[0031] (3) Prepare LB medium, activate the original preserved strain, and culture the fermentation broth obtained for about 48 hours for use;
[0032] (4) According to the inoculation ratio of 5%, nectar bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken into the fermentation stock solution, and the fermentation was carried out for 7 days, pH value 7.0, temperature 25°C.
[0033] (5) Carry out coarse fi...
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[0034] Example 2
[0035] A method for fermenting buckwheat leaf enzyme includes the following steps:
[0036] (1) Choose unfolded buckwheat leaves with bright green color and high 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, and put it into a cleaned container with pure water, which accounts for about 40% of the volume, and add 10% of the total liquid volume. % Of raw honey is used as fermentation stock for later use.
[0038] (3) Prepare LB medium, activate the original preserved strain, and culture the fermentation broth obtained for about 48 hours for use;
[0039] (4) According to the inoculation ratio of 4%, nectar bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken into the fermentation stock solution, and the fermentation was carried out for 7 days, pH value 7.0, temperature 25°C.
[0040] (5) Carry out coar...
Example Embodiment
[0041] Example 3
[0042] A method for fermenting buckwheat leaf enzyme includes the following steps:
[0043] (1) Choose unfolded buckwheat leaves with bright green color and high natural enzyme content as the main raw material for fermentation.
[0044] (2) Wash with pure water twice, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, and put it into a cleaned container with pure water, which accounts for about 50% of the volume, and add 15% of the total liquid volume. % Of raw honey is used as fermentation stock for later use.
[0045] (3) Prepare LB medium, activate the original preserved strain, and culture the fermentation broth obtained for about 48 hours for use;
[0046] (4) The nectar bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken into the fermentation stock solution according to the inoculation ratio of 3%, and the fermentation was carried out for 7 days, the pH value was 7.0, and the temperature was 25°C.
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