Preparation method of ginseng enzyme

A technology of enzymes and ginseng, applied in the field of health care products, can solve the problems of low utilization rate of active ingredients and achieve the effect of enhancing human immunity

Inactive Publication Date: 2016-09-07
李建辰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But at present, our utilization of ginseng flowers is limited to drinking ginsen

Method used

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Embodiment Construction

[0025] A preparation method of ginseng enzyme, the steps are as follows:

[0026] 1. Production of fermentation base liquid:

[0027] Mix 5% glutinous rice distiller's residue, 3% low-burning corn wine above 50 degrees, 1% honey, 5% rice vinegar, 10% brown sugar, and 76% purified water, mix and stir, stop stirring after all the brown sugar is diluted, and then stand still for 48 hours to remove the glutinous rice Distiller's residue, Serve as fermentation base liquid. The fermentation base liquid has: 1. Nutritious, containing nutritional elements such as amino acid, riboflavin, niacin, organic acid, vitamins, minerals, carbohydrates and the like. 2. Control the generation of harmful bacteria such as Escherichia coli. 3. Since the above raw materials do not require high-temperature sterilization, the nutrients remain intact.

[0028] 2. Main raw materials: dried ginseng flowers, apples, red dates. Acidic substances (malic acid), phenolic substances (tannins), pectin substa...

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Abstract

The invention relates to a preparation method of a health care product-ginseng enzyme. The preparation method of the ginseng enzyme comprises the following steps of 1 fermentation base solution preparing, wherein 5% of sticky rice wine lees, 3% of small burnt corn wine with the degree of 50 or above, 1% of honey, 5% of rice vinegar, 10% of brown sugar and 76% of purified water are mixed and stirred, stirring stops after the brown sugar is completely diluted, standing is conducted for 48 h, the sticky rice wine lees is fished out, and then a fermentation base solution is prepared; 2 material putting, wherein 4% of dried ginseng flowers, 24% of applies, 2% of red dates, 65% of the fermentation base solution and 5% of a Noni enzyme stock solution are put; 3 fermentation process operating, wherein fermentation is operated before 30 days, after 30 days and after 180 days respectively. The food with the health care function has the conditioning effect on qi-deficiency anemia, insomnia and anxiety, abdominal distension and constipation and body cold and body weakness and can enhance the immunity of a human body.

Description

technical field [0001] The invention relates to a health care product, namely a preparation method of ginseng enzyme. Background technique [0002] In the prior art, ginseng has been widely used as a precious tonic, and has been approved to be added to food since 2011. Ginseng drinks are favored by the market because of their specific health care functions. However, according to the research in China and the West in recent years, it has been found that the most precious part of the nutritional value of ginseng is not the ginseng root, but the ginseng flower bud. Research has found that the content of total ginsenosides in ginseng flower buds is 5.06 times that of ginseng roots, and the content of ginsenoside Rd, which can enhance human immunity and inhibit the growth of cancer cells, is as high as 2.77%, which is 13.85 times that of ginseng roots; The content of ginsenoside Re, which protects cell membranes and prevents cell aging, expands blood vessels, lowers blood pressu...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2200/318
Inventor 李建辰
Owner 李建辰
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