Garlic enzyme and preparation method thereof
A garlic and enzyme technology, applied in the field of garlic enzyme and its preparation, can solve the problems of single function of garlic enzyme product, insufficient nutrient components, poor controllability of fermentation conditions, etc., and achieve prevention and treatment of cardiovascular and cerebrovascular diseases, rich taste, and improved immunity. force effect
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[0055] Example 1
[0056] A garlic enzyme and its preparation method, comprising:
[0057] 1), raw material processing
[0058] The fermentation raw materials are fermentation materials and edible sugar;
[0059] Choose fresh and intact white-skin garlic or single-head garlic as raw materials, peel, wash, drain and slice or smash to obtain garlic raw materials; after other types of raw materials are classified, washed, drained, and cut into 1cm~2cm thick Slice or break to obtain raw materials of fruits and vegetables. The above two raw materials are mixed to obtain fermented materials.
[0060] In parts by weight, the fermented materials include: 30 parts of garlic, 30 parts of ginger, 10 parts of hawthorn, 5 parts of onion, 10 parts of lemon, and 10 parts of cactus.
[0061] Edible sugar is a mixture of white sugar, brown sugar, and maltose; the weight ratio of the added amount of edible sugar to the fermented material is 0.4:1.
[0062] 2), strain preparation
[0063] The composite str...
Example Embodiment
[0074] Example 2
[0075] A garlic enzyme and its preparation method, comprising:
[0076] 1), raw material processing
[0077] The fermentation raw materials are fermentation materials and edible sugar;
[0078] Choose fresh and intact white-skin garlic or single-head garlic as raw materials, peel, wash, drain and slice or smash to obtain garlic raw materials; after other types of raw materials are classified, washed, drained, and cut into 1cm~2cm thick Slice or break to obtain raw materials of fruits and vegetables. The above two raw materials are mixed to obtain fermented materials.
[0079] In parts by weight, the fermented materials include: 50 parts of garlic, 15 parts of ginger, 20 parts of hawthorn, 15 parts of onion, 5 parts of lemon, 5 parts of cactus, and 5 parts of strawberry.
[0080] The edible sugar is brown sugar; the weight ratio of the added amount of edible sugar to the fermented material is 0.7:1.
[0081] 2), strain preparation
[0082] The composite strain is a mixt...
Example Embodiment
[0093] Example 3
[0094] A garlic enzyme and its preparation method, comprising:
[0095] 1), raw material processing
[0096] The fermentation raw materials are fermentation materials and edible sugar;
[0097] Choose fresh and intact white-skin garlic or single-head garlic as raw materials, peel, wash, drain and slice or smash to obtain garlic raw materials; after other types of raw materials are classified, washed, drained, and cut into 1cm~2cm thick Slice or break to obtain raw materials of fruits and vegetables. The above two raw materials are mixed to obtain fermented materials.
[0098] In parts by weight, the fermented materials include: 40 parts of garlic, 20 parts of ginger, 15 parts of hawthorn, 10 parts of onion, 7 parts of lemon, 7 parts of cactus, 2 parts of cucumber, and 5 parts of apple.
[0099] Edible sugar is a mixture of white sugar, brown sugar, maltose, and honey. The weight ratio of the added amount of edible sugar to the fermented material is 0.5:1.
[0100] 2)...
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