Method for preparing sea buckthorn fruit and vegetable composite enzyme liquid

Abstract

The present invention discloses a sea buckthorn fruit and vegetable composite enzyme liquid, the sea buckthorn fruit and vegetable composite enzyme liquid is prepared as follows: sea buckthorn fruit juice is used as a main raw material, eight fruits and vegetable juice are added for five-section deep fermentation by use of saccharomycetes, acetic bacteria, aerobic lactic acid bacteria, ganoderma lucidum or cordyceps taishanensis to obtain a sea buckthorn fruit vegetable juice enzyme liquid, at the same time, a sea buckthorn seed meal enzyme liquid is obtained by two-section deep fermentation by use of aspergillus and lactic acid bacteria from defatted sea buckthorn seed meal, wherein the defatted sea buckthorn seed meal is obtained by extraction of sea buckthorn oil by supercritical carbon dioxide, and the sea buckthorn fruit and vegetable composite enzyme liquid is obtained by mixing of the sea buckthorn fruit vegetable juice enzyme liquid and the sea buckthorn seed meal enzyme liquid, maturation fermentation and low-temperature vacuum concentration.

Description

technical field [0001] The invention relates to a preparation method of sea buckthorn enzyme liquid, in particular to a preparation method of sea buckthorn fruit and vegetable compound enzyme liquid. Background technique [0002] Enzymes are enzymes and their metabolites with catalytic ability produced by organisms themselves. The chemical changes of organisms are almost all carried out under the catalysis of enzymes. Enzymes are indispensable for maintaining life and cell activity, and are also important components of cells. Element. Enzymes are closely related to our daily life. With the increase of various bad living habits, the increase of life and work pressure and the growth of age, the enzymes in the human body will gradually decrease. The enzymes synthesized by the human body and secreted by bacteria are only a small part, which cannot meet the needs of the human body at all. Therefore, we must take in more enzymes from the diet, and the enzymes in the food will be ...

AI Technical Summary

Problems solved by technology

Most of the existing enzymes are natural enzymes based on naturally fermented fruits and vegetables. For example, the invention patent CN 03104278.3 uses a variety of fruits and vegetables and pine juices for natural fermentation. Natural fermentation takes a long time and is easy to infect miscellaneous bacteria. Defects such as enzyme flavor and unobvious efficacy characteristics

In addition, the current enzyme beverages or fruit and vegetable juice fermented beverages mostly use a single strain or a composite strain for single-step fermentation. For example, the invention patent CN201210018493.2 uses a strain or Single-step fermentation of several strains to prepare compound enzymes, the fermentation time is short, the fermentation process is simple, and the nutrients cannot be completely extracted

[0005] Most of the enzyme products that appear on the market are fermented with a single fruit and vegetable. The single fruit and vegetable has a single nutritional component, which is not suitable for the adjustment of human body constitution. For example, CN 201310405540.3 uses a single mulberry to ferment. Most of the fermented beverages are formed by step-by-step fermentation of two strains or single-step fermentation of compound strains. For example, CN 201010110030.X adopts mixed fermentation of Monascus and rice wine yeast to prepare sea-buckthorn enzyme from sea-buckthorn fruit puree, and the fermentation time is shorter , the fermentation process is simple, and the nutrients in it cannot be completely extracted

At present, the seabuckthorn fruit and vegetable compound enzyme liquid prepared from the whole fruit of seabuckthorn has not yet been seen.