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Preparation method of kudzuvine root enzyme and kudzuvine root enzyme prepared by method

A kudzu root enzyme and enzyme technology, applied in the direction of food science, etc., can solve the problems of single function of kudzu root enzyme, poor controllability of fermentation conditions, and insufficient nutrient content, etc., to achieve strong controllability of fermentation conditions, high vitality content, and easy removal Effect

Inactive Publication Date: 2016-08-31
苏剑锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a preparation method of kudzu root enzyme. The preparation method of kudzu root enzyme uses kudzu root and fruits and vegetables as raw materials to ferment, which solves the problem of poor controllability of fermentation conditions in the prior art, single function of kudzu root enzyme product and low nutritional content. Not rich enough

Method used

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  • Preparation method of kudzuvine root enzyme and kudzuvine root enzyme prepared by method
  • Preparation method of kudzuvine root enzyme and kudzuvine root enzyme prepared by method
  • Preparation method of kudzuvine root enzyme and kudzuvine root enzyme prepared by method

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Embodiment 1

[0060] A preparation method of kudzu root ferment, comprising:

[0061] 1) According to the form of one layer of kudzu root homogenate and one layer of brown sugar, put the two into the fermentation container in multiple layers, inoculate the mixed bacterial solution at the same time, and the top layer is brown sugar, and then spray a layer evenly on the surface of brown sugar for consumption White vinegar, for a fermentation;

[0062] According to the form of a layer of fruit and vegetable slices and a layer of brown sugar, put the two into the fermentation container in multiple layers, inoculate the mixed bacterial solution at the same time, and the top layer is brown sugar, and then evenly spray a layer of edible white vinegar on the surface of the brown sugar. fermentation;

[0063] 2), the fermented product that step 1) is obtained is carried out coarse filtration respectively;

[0064] When the fermentation raw material is kudzu root homogenate, coarsely filter to obta...

Embodiment 2

[0070] A preparation method of kudzu root ferment, comprising:

[0071] 1), cutting and crushing the kudzu root to obtain a kudzu root homogenate; slicing the fruit and vegetable raw materials to obtain fruit and vegetable slices;

[0072] The fruits and vegetables include yam, pineapple, red dragon fruit, potato, pumpkin, courgette, cucumber, wax gourd, okra, broccoli, mulberry, carambola, jackfruit, apple, strawberry and cherry.

[0073] 2), according to the form of one layer of fermented raw material and one deck brown sugar, the two are divided into multi-layers and loaded into the fermentation container, and the addition of brown sugar accounts for 40% of the weight of the fermented raw material; The amount added accounts for 5% of the sum of the fermentation raw material and the brown sugar quality; when charging, the top layer is brown sugar, and then evenly sprays a layer of edible white vinegar on the surface of the brown sugar, and ferments in a sealed container at 3...

Embodiment 3

[0084] A preparation method of kudzu root ferment, comprising:

[0085] 1), cutting and crushing the kudzu root to obtain a kudzu root homogenate; slicing the fruit and vegetable raw materials to obtain fruit and vegetable slices;

[0086] The fruits and vegetables include loquat, plum, red dragon fruit, green papaya, taro, courgette, carrot, jicama, lotus root, kale, tenderstem lettuce, longan, red sugar cane, head cabbage, carob, celery, cantaloupe , lemon, pear, carambola, grape, kiwi, avocado, cherry, orange, peach.

[0087] 2), according to the form of one layer of fermented raw material and one deck brown sugar, the two are multi-layered into the fermentation container, and the amount of brown sugar added accounts for 70% of the weight of the fermented raw material; The amount added accounts for 3% of the sum of the fermentation raw material and the brown sugar quality; when charging, the top layer is brown sugar, and then evenly sprays a layer of edible white vinegar o...

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Abstract

The invention relates to the field of nutrition health care food, in particular to a preparation method of a kudzuvine root enzyme. According to the preparation method, kudzuvine roots and fruit and vegetables are respectively and singly fermented, and are then mixed for chelation fermentation to obtain the kudzuvine root enzyme. In the fermentation process, no external water is added; the content of the kudzuvine root flavones and the puerarin can be effectively improved; the fermentation condition controllability is high; the obtained product is safer and more reliable; biological active substances such as puerarin, kudzuvine root flavones are contained in the kudzuvine root enzyme; the SOD (superoxide dismutase) activity content is high; after the fermentation coupling with other fruit and vegetables, the functions of the kudzuvine root enzyme and other fruit and vegetables can be mutually promoted and coordinated; active ingredients in the kudzuvine roots can be better promoted to achieve the effects.

Description

technical field [0001] The invention relates to the field of nutrition and health food, in particular to a method for preparing kudzu root enzyme and the kudzu root enzyme prepared by the method. Background technique [0002] Puerariae Radix (Puerariae Radix), also known as Puerariae Radix, Puerariae Radix, Sweet Puerariae Radix, Puerariae Radix, etc., is a perennial winding vine; the traditional Chinese medicine Puerariae Radix specifically refers to the dried root of the leguminous plant Puerariae Radix. Pueraria lobata root is a food with the same origin of medicine and food approved by the Ministry of Health, and is known as "Southern Ginseng". The main components of kudzu root are puerarin, daidzein, daidzin and other isoflavone compounds, and it also contains polysaccharides and various trace elements. Its main active substance is puerarin flavonoids, especially puerarin with the highest content and the most prominent function. Puerarin has various health functions s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 苏剑锋
Owner 苏剑锋
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