Method for preparing enzyme by using honeysuckle and curcuma longa as main raw materials

A technology of the main raw material, honeysuckle, applied in the field of food fermentation, can solve the problems such as the inability to supplement the intake of raw food freely, the pollution of pesticides, and the decline of the effect of enzymes

Inactive Publication Date: 2016-12-21
唐妙红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymes exist in all living cells and are essential substances for maintaining normal body functions and repairing tissues and other life activities. Enzymes are divided into two categories, in vitro enzymes and in vivo enzymes. With age, the enzymes in the body will be Gradually decrease, the resistance of the human body will als

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Adopt the following process steps to prepare the enzyme with honeysuckle as the main raw material:

[0052] (1) Select 35 parts by weight of non-rotten and non-deteriorating honeysuckle, 10 parts by weight of mature non-rotten and non-deteriorating plantain, 10 parts by weight of mature non-rotten and non-deteriorating pineapple, and 10 parts by weight of mature, fresh, non-rotten and non-deteriorating wampee fruit, Rinse with clean water for later use;

[0053] (2) Squeeze the yellow peeled fruit to expose the pulp, cut the pineapple and plantain with skin into 1-2 cm thick pineapple slices and plantain slices; then mix the above-mentioned processed pineapple, plantain, yellow peeled fruit and honeysuckle evenly get the mixture;

[0054](3) Put the mixture into a sealed container, add honey and water and mix evenly. The weight ratio of the mixture, honey and water is 3:1:10; then place it indoors at room temperature for sealed fermentation, the first 5-7 days Stir on...

Embodiment 2

[0060] Adopt the following process steps to prepare the enzyme with honeysuckle as the main raw material:

[0061] (1) Select 40 parts by weight of non-rotten and non-deteriorating honeysuckle, 13 parts by weight of mature non-rotten and non-deteriorating plantain, 13 parts by weight of mature non-rotten and non-deteriorating pineapple, and 13 parts by weight of mature, fresh, non-rotten and non-deteriorating wampee fruit, Rinse with clean water for later use;

[0062] (2) Squeeze the yellow peeled fruit to expose the pulp, cut the pineapple and plantain with skin into 1-2 cm thick pineapple slices and plantain slices; then mix the above-mentioned processed pineapple, plantain, yellow peeled fruit and honeysuckle evenly get the mixture;

[0063] (3) Put the mixture into a sealed container, add honey and water and mix evenly. The weight ratio of the mixture, honey and water is 3:1:10; then place it indoors at room temperature for sealed fermentation, the first 5-7 days Stir o...

Embodiment 3

[0069] Adopt the following process steps to prepare the enzyme with honeysuckle as the main raw material:

[0070] (1) Select 45 parts by weight of non-rotten and non-deteriorating honeysuckle, 15 parts by weight of mature non-rotten and non-deteriorating plantain, 15 parts by weight of mature non-rotten and non-deteriorating pineapple, and 15 parts by weight of mature, fresh, non-rotten and non-deteriorating wampee fruit, Rinse with clean water for later use;

[0071] (2) Squeeze the yellow peeled fruit to expose the pulp, cut the pineapple and plantain with skin into 1-2 cm thick pineapple slices and plantain slices; then mix the above-mentioned processed pineapple, plantain, yellow peeled fruit and honeysuckle evenly get the mixture;

[0072] (3) Put the mixture into a sealed container, add honey and water and mix evenly. The weight ratio of the mixture, honey and water is 3:1:10; then place it indoors at room temperature for sealed fermentation, the first 5-7 days Stir o...

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Abstract

The invention relates to a method for preparing an enzyme by using honeysuckle and curcuma longa as main raw materials. The method specifically comprises: (1) selecting 35-45 parts by weight of honeysuckle, 10-15 parts by weight of musa basjoo siebold, 10-15 parts by weight of pineapple, and 10-15 parts by weight of clausena lansium, and washing with clear water so as to be spare; (2) peeling the clausena lansium to expose the flesh, cutting the pineapple with the peel and the musa basjoo siebold with the peel into pineapple slices with the thickness of 1-2 cm and musa basjoo siebold slices with the thickness of 1-2 cm, and uniformly mixing the slices to obtain a mixture; (3) placing the mixture into a sealed container, adding honey and water, uniformly mixing, placing into a room, carrying out sealed fermentation at a room temperature, and maintain for 1 month, wherein stirring is performed everyday at the starting 5-7 days and stirring is performed every 7 days at the later days; and (4) washing fresh curcuma longa picked before and after winter solstice, cutting into curcuma longa slices with the thickness of 0.3-2 cm, taking 15-25 parts by weight of the curcuma longa slices, adding to the sealed container, and carrying out sealed fermentation for more than 3 months so as to obtain the product. According to the present invention, the enzyme prepared through the method has advantages of original food function maintaining, rich probiotics, rich nutrition, good taste, and long shelf life.

Description

technical field [0001] The invention relates to a food production method, which belongs to the technical field of food fermentation, in particular to a method for preparing enzymes with honeysuckle and turmeric as main raw materials. Background technique [0002] Entering the 21st century, with the continuous improvement of people's living standards, China has entered the age of aging. The number of single, single, and widowed elderly people continues to increase. People's awareness of health is constantly refurbished. It is the common wish of every parent to not affect the next generation. With the emergence of health care products and health care products, people have begun to put forward higher requirements for products that are truly healthy and health care products. [0003] Honeysuckle, another name: honeysuckle, honeysuckle vine, silver vine, two-color flower vine, two treasure vine, right-turning vine, Zifeng vine, mandarin duck vine, (scientific name: Lonicera japo...

Claims

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Application Information

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IPC IPC(8): A23L33/00C12J1/04C12R1/78C12R1/865
CPCC12J1/04A23V2002/00A23V2200/32A23V2200/30
Inventor 唐妙红
Owner 唐妙红
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