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
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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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