Ficus carica leaf enzyme and preparation method thereof

A technology of fig leaves and figs, applied in the field of fig leaf enzymes and its preparation, can solve the problems of less utilization of fig leaves, waste of resources, low utilization degree, etc., achieve great economic and environmental benefits, save resources, and lower production costs Effect

Inactive Publication Date: 2017-06-13
王殿丰 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the utilization of fig leaves is less at present, and the degree of utilization is low, resulting in a great waste of resources

Method used

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  • Ficus carica leaf enzyme and preparation method thereof

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preparation example Construction

[0016] A kind of preparation method of fig leaf ferment that the embodiment of the present invention provides, comprises the following steps:

[0017] The production of fig leaf enzyme is carried out with fresh fig leaves as the main material. The fig tree is a pest-free cultivated fruit tree that does not need to be sprayed with pesticides at present. Its fruits and leaves will not be damaged by insects, and there is no need to spray pesticides during the cultivation process. Therefore, the yield of figs and fig leaves is high, the quality is good, and there is no pesticide residue. The prepared fig leaf enzyme is green, safe, environmentally friendly and healthy.

[0018] Preferably, the tender fresh leaves on the fig tree are picked as raw materials for production. Compared with old leaves, fresh leaves have higher water content, higher tenderness, rich content of nutrients such as amino acids, vitamins, sugars, etc. During the fermentation process, the nutrients of fresh ...

Embodiment 1

[0035] A fig leaf enzyme provided in this example is prepared according to the following steps.

[0036] First, fresh fig leaves are washed and put into a vacuum pulverizer for pulverization. Add the pulverized fig leaves, fig fermented grains and water into the mixing tank according to the weight ratio of 3:1:3, and stir for 120 minutes under vacuum condition.

[0037] Then, pump the mixed material into the fermenter, seal the fermenter, and ferment at 10°C. After 280 days of fermentation under vacuum conditions, the primary fermentation product was obtained, and the primary fermentation product was subjected to coarse filtration to obtain the primary fermentation liquid. Under vacuum conditions, the initial fermentation broth was left to stand for 50 days in a closed fermentation tank, then left to stand for 20 days of fermentation after the first fine filtration, and then left to stand for 10 days of fermentation after the second fine filtration to obtain the fig leaf enzy...

Embodiment 2

[0039] A fig leaf enzyme provided in this example is prepared according to the following steps.

[0040] First, fresh fig leaves are washed and put into a vacuum pulverizer for pulverization. Add the pulverized fig leaves, fig fermented grains and water into the mixing tank according to the weight ratio of 5:1:7, and stir for 100 minutes under vacuum condition.

[0041] Then, pump the mixed material into a fermenter, seal the fermenter, and ferment at 5°C. After fermenting for 300 days under vacuum condition, the first fermented product is obtained, and the first fermented product is subjected to rough filtration to obtain the first fermented liquid. Under vacuum conditions, the initial fermentation liquid was left to stand for 40 days in a closed fermentation tank for fermentation, followed by the first fine filtration and then continued to stand for 15 days of fermentation, followed by the second time of fine filtration and then left for 5 days to obtain the fig leaf enzyme...

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Abstract

The invention provides a ficus carica leaf enzyme and a preparation method thereof, and relates to the technical field of plant fermentation food processing. The preparation method for the ficus carica leaf enzyme comprises the following steps: after ficus carica leaves, ficus carica fermented grains and water are mixed, carrying out sealed fermentation to obtain the ficus carica leaf enzyme. Since ficus carica leaves are taken as raw materials and microorganisms in the ficus carica fermented grains are used for carrying out fermentation to obtain the enzyme, the preparation method has the advantages of low production cost, simpleness in operation and simple technology, is natural and environmentally friendly and is suitable for industrial mass production. In addition, the invention also relates to the ficus carica leaf enzyme prepared by the preparation method. The ficus carica leaf enzyme has the advantages of good flavor and excellent taste, is rich in various physiological activity ingredients, is green and natural, has various health care efficacy on the human body and has a good market prospect.

Description

technical field [0001] The invention relates to the technical field of plant fermented food processing, and in particular to a fig leaf enzyme and a preparation method thereof. Background technique [0002] Fig leaves are derived from the leaves of the moraceous plant Fig (Ficus carica Linn). Figs are cultivated all over our country and are widely developed and used economic plants. The fruit is rich in nutrition and has high application value and medicinal value. It is a special fruit and natural plant medicine. In addition to the fruit, fig leaves also contain a variety of physiologically active substances. Our country has used fig leaves as medicine for hundreds of years. Fig leaves are "light, astringent, and flat. Dispersing blood stasis, reducing swelling, stopping diarrhea, treating enteritis, diarrhea, and treating carbuncle for external use swell". [0003] Enzymes are fermented products obtained by the fermentation of various plants using microorganisms. The bas...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/02A23L2/52C12G3/04
CPCA23L2/02A23L2/52A23V2002/00C12G3/04A23V2200/30A23V2200/326A23V2200/3262A23V2200/308
Inventor 王殿丰陶红燕
Owner 王殿丰
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