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Gingko fruit ferment fermentation production process

A technology of enzyme fermentation and production technology, applied in the direction of bifidobacteria, bacteria used in food preparation, and the function of food ingredients, etc., can solve the problems of limited development and utilization of ginkgo fruit, and achieve the effect of promoting blood circulation

Inactive Publication Date: 2016-12-14
廖兴旺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ginkgo is a very valuable economic tree species, but there is not much development and utilization of ginkgo fruit in existing products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0014] A specific embodiment of the present invention is as follows:

[0015] 1. Take wild ginkgo fruit, self-growing fruit, fresh, mature, and non-rotten;

[0016] 2. Use manual or peeling and shelling machines to peel and shell;

[0017] 3. Enter the crusher for crushing;

[0018] 4. After crushing, it goes into a one-ton PE barrel. Sealed after mixing 1 ton to 100 kilograms of isomaltooligosaccharide (powder);

[0019] 5.15-35 degrees at room temperature for 20 days;

[0020] 6. Add a variety of probiotics for anaerobic fermentation, such as lactic acid bacteria. Lactobacillus acidophilus, Bifidobacterium longum, yeast, etc.;

[0021] 7. After standing for 550 days of fermentation, take the liquid, filter it with a 120-mesh food-grade stainless steel gauze, and get the ginkgo enzyme after removing the residue.

[0022] The material in the PE barrel must be fermented anaerobically, with a sugar content of 18% and a pH value of 3.6. After the above steps are completed, ...

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PUM

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Abstract

The invention provides a gingko fruit ferment fermentation production process which comprises the following steps: S1, peeling and dehusking matured wild gingko fruits, and putting the gingko fruits into a crushing machine for crushing; S2, mixing the crushed gingko fruits with powdered isomalto-oligosaccharide according to a ratio of 9 to 1 to obtain a mixture, sealing the mixture in a bucket, and then stewing at the normal temperature of 15 to 35 degrees for 18 to 22 days for preliminary anaerobic fermentation; S3, after completing the preliminary anaerobic fermentation, putting liquid of the mixture and liquid isomalto-oligosaccharide into a stainless steel stirring tank according to a ratio of 1 to 1, adding various probiotics into the stirring tank for stirring, then stewing for secondary anaerobic fermentation, taking out the liquid after fermenting for 500 to 600 days, and filtering the liquid to filter out residues to obtain gingko fruit ferments. According to the gingko fruit ferment fermentation production process, the gingko fruit ferments obtained by advanced microbial fermentation have the effects of tonifying the lung to relieve cough, protecting blood vessels, clearing away thrombi, reducing the 'three highs', nourishing yin, maintaining beauty and promoting the blood circulation.

Description

technical field [0001] The invention relates to ginkgo enzyme, in particular to a ginkgo enzyme fermentation production process. Background technique [0002] Ginkgo biloba is a very valuable economic tree species, but the development and utilization of ginkgo fruit in existing products is not much. Contents of the invention [0003] According to the above description, the object of the present invention is to provide a ginkgo enzyme fermentation production process to produce a ginkgo enzyme, which is beneficial to the lungs, cures coughs, protects blood vessels, clears blood clots, reduces three highs, nourishes yin and beautifies the skin, and promotes blood circulation. [0004] Technical scheme provided by the invention: [0005] A ginkgo enzyme fermentation production process, comprising the following steps: S1, taking mature wild ginkgo fruit, peeling and shelling, and then putting it into a crusher for crushing; S2, mixing the crushed ginkgo fruit with powdery olig...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2400/113A23V2400/533A23V2200/314A23V2200/326A23V2200/3262A23V2200/328A23V2200/318A23V2200/30A23V2250/28
Inventor 廖兴旺
Owner 廖兴旺