Plant weight reducing enzymes and preparation method thereof

A kind of enzyme and plant technology, applied in the field of plant slimming enzyme and its preparation, to achieve the effect of lowering blood fat, easy operation and control, and low cost

Inactive Publication Date: 2016-11-09
北京解脂生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The effect of existing plant enzymes for weight loss needs to be further improved

Method used

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  • Plant weight reducing enzymes and preparation method thereof
  • Plant weight reducing enzymes and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0061] A preparation method of plant slimming enzyme, comprising the following steps:

[0062] (a), get each raw material by weight ratio, red food 10%, yellow food 10%, black food 20%, green food 30%, white food 30%;

[0063] The red food is a mixture of apple, sweet potato and hawthorn;

[0064] Yellow food is a mixture of potatoes, pumpkins, corn, and soybean sprouts;

[0065] Black food is a mixture of eggplant and black fungus;

[0066] Green food is a mixture of celery, kidney beans, sensitive beans, and cabbage;

[0067] The white food is a mixture of wax gourd, white radish and burdock;

[0068] (b), the raw material is pulverized after being screened and cleaned to obtain a pulverized product;

[0069] (c), pulverized matter and water are mixed in a weight ratio of 1:8, and then brown sugar, white sugar, apple cider vinegar, and protease are added. The added amount of brown sugar is 10% of the weight of the pulverized matter, and the added amount of white sugar is...

Embodiment 2

[0075] A preparation method of plant slimming enzyme, comprising the following steps:

[0076] (a), get each raw material by weight ratio, red food 30%, yellow food 30%, black food 10%, green food 20%, white food 10%;

[0077] Red food is tomato and strawberry;

[0078] Yellow food is a mixture of lemon, papaya, orange, mandarin and orange;

[0079] Black food is a mixture of black beans, grapes, and blueberries;

[0080] Green food is a mixture of bitter gourd, courgette, loofah and cucumber;

[0081] White foods are asparagus and white radish;

[0082] (b), the raw material is pulverized after being screened and cleaned to obtain a pulverized product;

[0083] (c), pulverized matter and water are mixed at a weight ratio of 1:10, and then brown sugar, white sugar, apple cider vinegar, and protease are added. The amount of brown sugar added is 5% of the weight of the pulverized matter, and the amount of white sugar added is 1% of the weight of the pulverized matter. %, th...

Embodiment 3

[0089] A preparation method of plant slimming enzyme, comprising the following steps:

[0090] (a), get each raw material by weight ratio, red food 20%, yellow food 20%, black food 30%, green food 10%, white food 20%;

[0091] Red food is a mixture of beetroot and plum;

[0092] Yellow food is a mixture of papaya, plum and pineapple;

[0093] Black food is a mixture of mulberry, black fungus and blueberry;

[0094] Green food is a mixture of okra, mustard greens, green peppers, lettuce, and kiwi;

[0095] The white food is a mixture of dragon fruit, enoki mushroom and pear;

[0096] (b), the raw material is pulverized after being screened and cleaned to obtain a pulverized product;

[0097] (c), pulverized matter and water are mixed with weight ratio as 1:10, then add brown sugar, white sugar, apple cider vinegar, protease, the addition amount of brown sugar is 8% of pulverized matter weight, and the addition amount of white sugar is 3% of pulverized matter weight. %, the...

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Abstract

The present invention relates to the field of food processing and more particularly relates to plant weight reducing enzymes and a preparation method thereof. The preparation method of the plant weight reducing enzymes comprises the following steps: raw materials are screened, the screened raw materials are crushed, the crushed raw materials are mixed with water, brown sugar, white sugar, apple vinegar and protease are added, the mixture is mixed evenly, and the mixture is subjected to a closed fermentation for 3-6 months; after the fermentation is finished, a solid-liquid separation is conducted to obtain a first fermentation liquid, the first fermentation liquid is purified to obtain a first product, fermentation residues are subjected to a second fermentation to obtain a second fermentation liquid, and the second fermentation liquid is purified to obtain a second product; the first product and the second product are mixed to obtain the plant weight reducing enzymes; and the raw materials are five color food with the efficacies of reducing weight. The provided preparation method of the plant weight reducing enzymes is simple and low in costs. The obtained plant weight reducing enzymes mainly contain substances with special biologically activity and consisting of amino acids, can comprehensively regulate human body to be well, enable the human body to be healthier, at the same time achieve a good effect of weight reducing, and are high in safety.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a plant slimming enzyme and a preparation method thereof. Background technique [0002] Enzyme is a kind of protein with biocatalytic function, which participates in various biochemical reactions in the process of human metabolism. However, with the increase of age, the secretion of enzymes in the human body will decrease day by day, leading to the imbalance of metabolism in the body, which will cause various adverse symptoms in the human body. To prevent the occurrence of this symptom, we must take in more enzymes from the diet to maintain the normal metabolism of the body and ensure the diversity and balance of the human body's nutritional needs, so as to make the human body healthy and long-lived. [0003] Enzymes mainly have the functions of beauty, weight loss and health care. The effect of existing plant enzymes for weight loss needs to be further improved. [0004] In vie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/175
CPCA23V2002/00A23V2200/332A23V2200/30A23V2200/326A23V2200/3262A23V2200/328A23V2200/324A23V2250/06
Inventor 王秀全
Owner 北京解脂生物科技有限公司
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