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Rosa sterilis var. leioclada enzymes based on liquid fermentation and preparation method thereof

A roxa roxburghii enzyme and liquid fermentation technology, applied to the bacteria used in food preparation, the function of food ingredients, and food ingredients containing vitamins, can solve the problems of cumbersome operation and poor effect of roxa roxburghii fresh-keeping vitamins, and achieve good results. Market prospect, improvement of nutritional and health value, effect suitable for large-scale production

Inactive Publication Date: 2016-12-07
贵州天地缘生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of Rosa roxburghii enzyme and its preparation method based on liquid fermentation, aiming at solving the problems of cumbersome operation and poor effect of Rosa roxburghii preservation and vitamin maintenance

Method used

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  • Rosa sterilis var. leioclada enzymes based on liquid fermentation and preparation method thereof

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preparation example Construction

[0025] Such as figure 1 Shown, the preparation method of the Rosa roxburghii ferment based on liquid fermentation of the embodiment of the present invention comprises the following steps:

[0026] S101: After washing the fresh Rosa roxburghii, cut it into two halves, sterilize it with radiation, transfer it to a fermentation tank, add 1-10 parts of edible honey, 80-100 parts of mountain spring water, and 1-5 parts of fermentation bacteria. Ferment for 30 days, stirring once a day during this period;

[0027] S102: After standing still for 90 days to ferment, mix the two, leave still and seal fermentation, keep the temperature of the fermenter at 25-30°C, after 365 days of natural fermentation, filter to obtain Rosa roxburghii fermented liquid.

[0028] The fermentation method is selected from liquid fermentation methods.

[0029] The liquid fermentation method is to ferment under certain conditions after inoculating the fermenting strains on the fermenting substrate containi...

Embodiment 1

[0033] (1) Take fresh golden thorn pears and cut them into two halves.

[0034] (2) Sterilize with radiation.

[0035] (3) Transfer to a fermentation tank, add 7 parts of edible honey, 80 parts of mountain spring water, and 3 parts of acetobacter.

[0036] (4) Carry out initial fermentation at room temperature for 30 days, stirring once a day during this period.

[0037] (5) Leave it to stand and ferment for 90 days.

[0038] (6) (4) and (5) are mixed for secondary fermentation, and the temperature of the fermenter is kept at 25-30° C., and fermented naturally for 365 days.

[0039] (7) filter to obtain Rosa roxburghii fermented liquid.

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Abstract

The present invention discloses rosa sterilis var. leioclada enzymes based on liquid fermentation and a preparation method thereof. The rosa sterilis var. leioclada is washed and cleaned, the cleaned rosa sterilis var. leioclada is cut into two halves, the cut rosa sterilis var. leioclada is subjected to a radiation sterilization, the sterilized rosa sterilis var. leioclada is transferred into a fermentation tank, 1-10 parts of edible honey, 80-100 parts of mountain spring water and 1-5 parts of fermenting micro-organisms are added, the mixture is subjected to an initial fermentation, and during the period, one stirring is conducted once a day; and after a still fermentation, the initially fermented products and the stand fermented products are mixed, the mixture is subjected to the still and closed fermentation, the temperature of a fermentation barrel is kept, the mixture is subjected to a natural fermentation, and the fermented mixture is filtered to obtain rosa sterilis var. leioclada enzyme fermented liquid. During the preparation process, the nutrients of the rosa sterilis var. leioclada enzyme raw materials are not lost or destroyed, so that the nutritional and health-care values of the prepared rosa sterilis var. leioclada enzymes are significantly improved. The rosa sterilis var. leioclada enzymes are simple in preparation technology, controllable in preparation processes, and stable in quality, can be stored at room temperature, are suitable for a large-scale production, and have good market prospects.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a liquid-fermented roxburghii enzyme and a preparation method thereof. Background technique [0002] Enzymes, also known as "enzymes", are substances naturally produced by organisms themselves. Enzymes are biological macromolecules with biocatalytic functions, that is, biocatalysts. It can accelerate the speed of biochemical reactions, but does not change the direction and products of the reactions. In other words, enzymes can only be used to accelerate the speed of various biochemical reactions, but not the biochemical reactions themselves. It exists in all living animals and plants, and is an essential substance for maintaining normal body functions, digesting food, repairing tissues and other life activities. The research and application of enzymes in nutrition and health care, clinical medicine, beauty care, weight loss, health care, sub-health conditioning...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2400/113A23V2200/30A23V2250/708A23V2250/70
Inventor 邓后清邓军李荣华蔡松芬刘志强穆蜀涛胡乐建
Owner 贵州天地缘生物科技有限公司
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