Lily and kudzu root compound enzyme and preparation method thereof

A compound enzyme and lily technology, applied in the direction of bacteria, bifidobacteria, food ingredients used in food preparation, etc., to achieve high health care efficacy and market prospects, improve cardiovascular and cerebrovascular effects, and good medicinal value

Inactive Publication Date: 2016-09-07
江西蓓蕾食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no product and preparation method for preparing lily and kudzu root enzymes by mixing lily and kudzu root as the main raw materials, so as to expand the application channels for the deep processing of lily and kudzu root

Method used

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  • Lily and kudzu root compound enzyme and preparation method thereof

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Embodiment 1

[0032] A lily and kudzu root compound enzyme of the present invention is made from lily, kudzu root, mixed fruits and sugar as raw materials, and is fermented by adding mixed strains and / or corresponding amylase. The mixed fruits include dragon fruit, blueberry, wolfberry and ganoderma lucidum The mixture of all; the mixed strains are the mixture of Candida, Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus acidophilus, Bifidobacterium, Bacillus coagulans, and Koji bacterium; the sugar content It is the mixture of brown sugar, fructose and xylitol; the amylase is a low-temperature alpha-amylase. The mixed fermentation raw material described in the embodiment of the present invention is exactly to comprise lily, kudzu root and the mass ratio of its each raw material of mixed fruit be lily 40%-45%, kudzu root 40%-45%, dragon fruit 6%-10%, blueberry 3% -6%, Lycium barbarum 2%-5%, Ganoderma lucidum 1%-6%; the mass ratio of each component of the added sugar is controlled as ...

Embodiment 2

[0037] Embodiment 2 mass ratio

[0038] In this embodiment, except for the following descriptions, the rest of the unexplained parts are the same as in Example 1. What this implementation uses is that lily, kudzu root and mixed fruit adopt dragon fruit and blueberry as raw materials, control lily 40%-45%, 40%-45% of kudzu root, and the rest is a mixture of dragon fruit and blueberry according to the ratio; the sugar used is divided into brown sugar and fructose, each accounting for 50%. Control the total amount of each material added to the fermentation device to not exceed 2 / 3 of the tank body of the fermentation device.

[0039] Utilize the method of the present invention and each raw material component configuration preparation of the present invention's product lily kudzu root compound ferment, detect through relevant department, its each nutrient composition sees table 1 below, the detection method of each active ingredient, according to the corresponding each of existing...

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Abstract

The invention provides a lily and kudzu root compound enzyme and a preparation method thereof. The lily and kudzu root compound enzyme is prepared by taking lilies, kudzu roots, mixed fruits and sugar as raw materials and adding mixed strains and/or corresponding amylases for fermenting, wherein the mixed fruits comprise several kinds or all of dragon fruits, blueberries, Chinese wolfberries and ganoderma lucidum; the mixed strains comprise several kinds or all of candida albicans, lactobacillus bulgaricus, bifidobacterium species, lactobacillus acidophilus, bifidobacterium, bacillus coagulans and aspergillus; and the sugar comprises two or all of brown sugar, fructose and xylitol. The defects of the prior art are overcome; the lilies and kudzu roots are used as raw materials to be mixed to produce the lily and kudzu root compound enzyme with a health-care function; the production process is simple; and the produced lily and kudzu root compound enzyme is high in nutritive value.

Description

Technical field: [0001] The invention belongs to the field of biotechnology, and relates to an enzyme and a preparation method thereof, in particular to a lily kudzu root compound enzyme and a preparation method thereof. Background technique: [0002] Enzyme refers to the polymer substance with biocatalyst function necessary for the fermentation of multi-species complex microbial populations, such as amylase, protease, cellulase, lipase and superoxide dismutase, etc., which are the main functions of microbial enzyme health food enzyme. The existing production and preparation of other enzymes generally select different fruits and vegetables for natural or pure fermentation, and then either concentrate or sterilize and fill for preparation. [0003] The production and use of existing health drinks or enzymes are mostly developed from a single raw material or comprehensive fruits and vegetables, which cannot achieve an effective combination of efficacy and nutrition. [0004]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L31/00A23L29/00A23L29/30A23L33/135A23L33/10
CPCA23V2002/00A23V2400/123A23V2400/113A23V2400/51A23V2200/30A23V2250/60A23V2250/606A23V2250/6422
Inventor 周洋周震
Owner 江西蓓蕾食品有限公司
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