Artemisia carvifolia and honeysuckle enzymes and preparation method thereof

A technology of honeysuckle and honeysuckle extract, applied in the field of Artemisia annua honeysuckle enzyme and preparation thereof, can solve the problems of poor controllability of fermentation conditions, easy termination of fermentation, incomplete fermentation, etc., and achieves retention of enzyme activity, stable product quality, and rich nutrition. Effect

Inactive Publication Date: 2016-12-07
苏剑锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The second object of the present invention is to provide a preparation method of Artemisia honeysuckle enzyme, the preparation method of Artemisia honeysuckle enzyme solves the problems

Method used

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  • Artemisia carvifolia and honeysuckle enzymes and preparation method thereof
  • Artemisia carvifolia and honeysuckle enzymes and preparation method thereof
  • Artemisia carvifolia and honeysuckle enzymes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] An Artemisia honeysuckle enzyme, in parts by weight, said Artemisia honeysuckle enzyme is mainly made by fermentation of the following fermentation raw materials;

[0057] 2 parts of apple, 1 part of peeled banana, 0.5 part of peeled watermelon, 1 part of peeled cantaloupe, 0.5 part of pear, 0.5 part of cactus, 0.2 part of lemon, 0.3 part of honeysuckle, 0.2 part of Artemisia annua and 4 parts of brown sugar.

[0058] 1. Preparation of strains

[0059] 1. Purchasing strains: the present invention uses yeast and Bulgarian lactic acid bacteria purchased from Guangdong Microbial Strain Collection Center as fermentation strains;

[0060] 2. Strain preparation: Yeast and lactic acid bacteria were used to prepare seed liquid respectively, and the prepared seed liquid was mixed according to the ratio of yeast: lactic acid bacteria = 0.8: 1.2 to obtain a mixed strain seed liquid, and the concentration of the seed liquid was 10 6 CFU / mL.

[0061] 2. Production process

[0062...

Embodiment 2

[0078] An Artemisia honeysuckle enzyme, in parts by weight, said Artemisia honeysuckle enzyme is mainly made by fermentation of the following fermentation raw materials;

[0079] 1 apple, 2 peeled bananas, 1 peeled watermelon, 1.5 peeled cantaloupe, 0.5 celery, 1.5 cactus, 0.5 lemon, 0.6 honeysuckle, 0.5 annua and 5 brown sugar.

[0080] 1. Preparation of strains

[0081] 1. Purchasing strains: the present invention uses yeast and Bulgarian lactic acid bacteria purchased from Guangdong Microbial Strain Collection Center as fermentation strains;

[0082] 2. Strain preparation: Yeast and lactic acid bacteria are used to prepare seed liquid respectively, and the prepared seed liquid is mixed according to the ratio of yeast: lactic acid bacteria = 1.2:0.8 to obtain a mixed strain seed liquid, and the concentration of the seed liquid is 10 8 CFU / mL.

[0083] 2. Production process

[0084] 1. Wash apples, bananas, cantaloupe, watermelon, celery, cactus, and lemon, drain and cut i...

Embodiment 3

[0100] An Artemisia honeysuckle enzyme, in parts by weight, said Artemisia honeysuckle enzyme is mainly made by fermentation of the following fermentation raw materials;

[0101] 1.5 parts of apple, 1.5 parts of peeled banana, 0.7 part of peeled watermelon, 1.2 parts of peeled cantaloupe, 1 part of cactus, 0.3 part of lemon, 0.4 part of honeysuckle, 0.4 part of annua and 4.5 parts of brown sugar.

[0102] 1. Preparation of strains

[0103] 1. Purchasing strains: the present invention uses yeast and Bulgarian lactic acid bacteria purchased from Guangdong Microbial Strain Collection Center as fermentation strains;

[0104] 2. Preparation of strains: Prepare seed liquids from yeast and lactic acid bacteria respectively, and mix the prepared seed liquids according to the ratio of yeast: lactic acid bacteria = 1:1 to obtain mixed strain seed liquids with a concentration of 10 7 CFU / mL.

[0105] 2. Production process

[0106] 1. Wash and drain apples, bananas, melons, watermelons...

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Abstract

The present invention relates to the field of nutritional and health-care food and particularly relates to artemisia carvifolia and honeysuckle enzymes and a preparation method thereof. The artemisia carvifolia and honeysuckle enzymes are mainly prepared from the following raw materials in parts by weight: 3-9 parts of fruits and vegetables, 0.3-0.6 part of honeysuckle, 0.2-0.5 part of artemisia carvifolia and 4-5 parts of brown sugar. The preparation method utilizes the pure fermented fruit and vegetable fermentation liquid, avoids the breeding of the infectious microbes in the fermentation process, and enables the product quality to be stable. The best technology is used to extract the effective components in the artemisia annua and honeysuckles, the artemisia annua and honeysuckles are combined to conduct the chelated fermentation, and the enzymes are free of exogenous preservatives and thickening agents. The preparation method maximally avoids the losses of effective nutritional components in the artemisia carvifolia, honeysuckles, and fruits and vegetables, and retains the enzyme activities.

Description

technical field [0001] The invention relates to the field of nutrition and health food, in particular to an Artemisia annua honeysuckle enzyme and a preparation method thereof. Background technique [0002] Ferment (Ferment Nutrition) refers to a low-salt liquid containing biologically active substances extracted from submerged plants. The above biologically active substances include at least enzymes and fermentation participating bacteria. The biologically active substances contained in the enzyme can affect the active enzymes in the body of the user and regulate the life activities of the body from the cellular level. The anaerobic probiotic enzymes are mainly probiotics and ingredients, both of which have almost zero side effects. Therefore, probiotic enzymes are safe health products with vitality. [0003] At present, most of the artemisinin or honeysuckle enzyme products on the market use natural fermentation, which has the disadvantages of unknown flora, easy fermen...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/105A23L33/135A23L33/125A23L19/00
CPCA23V2002/00A23V2200/14A23V2200/15A23V2200/324A23V2200/326A23V2200/30A23V2250/21
Inventor 苏剑锋包珍
Owner 苏剑锋
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