Full lotus enzyme

A technology of lotus root enzyme and lotus root joints, applied in the field of beverage processing, to achieve the effects of preventing cardiovascular and cerebrovascular diseases, sweet and sour taste, and increasing nutritional factors

Inactive Publication Date: 2016-03-23
LANGXI NANHU LOTUS PRODN & MARKETING PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report of using lotus whole body in health wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A whole lotus root enzyme, made from the following raw materials in parts by weight: 50 lotus roots, 15 lotus seeds, 15 lotus joints, 10 lotus leaves, 10 lotus flowers, 6 lotus stipes, 6 red dates, 6 chopped melons, 6 red clams, and fructooligosaccharides 10. Angel yeast 2, glutathione 2, sucrose 2, limonene 0.3, mixed enzyme 0.2, malic acid 0.1, water 40.

[0027] The mixed enzyme is composed of enzymes in the following weight ratio: amylase: cellulase: pectinase=6:3:1.

[0028] A preparation method of whole lotus root ferment, specifically comprising the following steps:

[0029] (1) Take water 50 times the weight of Angel yeast, add a part of sucrose, and prepare 4% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 25°C, add Angel yeast, and incubate at 30°C for 30 minutes , to activate Angel Yeast;

[0030] (2) Remove impurities from lotus root, lotus seed, lotus root, lotus leaf, lotus flower and lotus whiskers, wash, freeze-dry, grind, pass th...

Embodiment 2

[0036] A whole lotus root enzyme made from the following raw materials in parts by weight: lotus root 55, lotus seeds 18, lotus joints 18, lotus leaves 13, lotus flowers 13, lotus nelumbines 7, red dates 7, cut melons 7, red climbing 7, fructooligosaccharides 13. Angel yeast 2.5, glutathione 2.5, sucrose 2.5, limonene 0.4, mixed enzyme 0.3, malic acid 0.15, water 45.

[0037] The mixed enzyme is composed of enzymes in the following weight ratio: amylase: cellulase: pectinase=7:3:1.

[0038] A preparation method of whole lotus root ferment, specifically comprising the following steps:

[0039] (1) Take water 50 times the weight of Angel yeast, add a part of sucrose, and prepare 4% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 30°C, add Angel yeast, and incubate at 30°C for 35 minutes , to activate Angel Yeast;

[0040] (2) Remove impurities from lotus root, lotus seed, lotus root, lotus leaf, lotus flower and lotus whiskers, wash, freeze-dry, grind, pas...

Embodiment 3

[0046] A whole lotus root enzyme, made from the following raw materials in parts by weight: 60 lotus roots, 20 lotus seeds, 20 lotus joints, 15 lotus leaves, 15 lotus flowers, 8 lotus whiskers, 8 red dates, 8 chopped melons, 8 red clams, and fructooligosaccharides 15. Angel yeast 3, glutathione 3, sucrose 3, limonene 0.5, mixed enzyme 0.4, malic acid 0.2, water 50.

[0047] The mixed enzyme is composed of enzymes in the following weight ratio: amylase: cellulase: pectinase=7:4:2.

[0048] A preparation method of whole lotus root ferment, specifically comprising the following steps:

[0049](1) Take water 50 times the weight of Angel yeast, add a part of sucrose, and prepare 4% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 35°C, add Angel yeast, and incubate at 30°C for 40 minutes , to activate Angel Yeast;

[0050] (2) Remove impurities from lotus root, lotus seed, lotus root, lotus leaf, lotus flower and lotus whiskers, wash, freeze-dry, grind, pass t...

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PUM

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Abstract

The present invention discloses a full lotus enzyme which consists of the following raw materials: lotus roots, lotus seeds, nodus nelumbinis rhizomatis, lotus leaves, lotus flowers, lotus stamen, red dates, cucurbita kangua, thladiantha dubia fruits, oligofructose, Angel yeast, glutathione, sucrose, limonene, enzyme mixture, malic acid and water. The provided full lotus enzyme is simple in technology, easy for operation, sweet and sour in taste, and comprehensive in nutrition and strong in functionality. The edible materials are fermented to increase flavoring materials. The full lotus enzyme is sweet, sour and palatable, increases small molecule nutritional factors, is easy for digestion and absorption, promotes intestinal function, and cleans toxins. The full lotus edible ingredients and Chinese herbal medicines are subjected to a scientific compatibility and the full louts enzyme is rich in healing elements, can accelerate healing, promote intestinal function, stop bleeding and relieve bruises, prevent bacteria and inflammation, enhance immunity, prevent cardiovascular and cerebrovascular diseases, beautify features and protect skin, and prevent against aging. Each part of the organs of the lotus roots is fully taken advantage of, which can change waste into treasure, save costs, improve the utilization of the lotus roots, increase the deep processing pathway of the lotus roots, and increase farmers' income.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a whole lotus root enzyme. Background technique [0002] Lotus, also known as lotus, lotus, etc., Nymphaeaceae, is a perennial aquatic perennial herb. The whole body of the lotus is treasured. The lotus root and lotus seeds are edible. The germs of lotus seeds, rhizomes, lotus nodes, lotus leaves, flowers and seeds can be used as medicine. The lotus grows in water for many years. Herbaceous plants, the rhizome is as small as a finger at first, and has a transverse rhizome, which is the lotus root we eat every day. The leaves are round, above the water surface, with long petioles, spiny, and grow in a shield shape. Flowers are solitary on the top of the pedicel, 10-20 cm in diameter; sepals 5, caducous; petals mostly red, pink or white; mostly stamens; many carpels, free, embedded in the spongy receptacle. Nuts are oval or oval, commonly known as lotus seeds, 1.5-2.5 cm long....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L19/10A23L33/10A23L3/00
CPCA23L3/003A23V2002/00A23V2200/30
Inventor 余里富余健
Owner LANGXI NANHU LOTUS PRODN & MARKETING PROFESSIONAL COOP
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