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Health-preservation blood-lipid-reducing composite ferment and making method thereof

A technology of compound enzymes and production methods, applied in the field of enzymes, can solve the problems of the biologically active components of enzymes, the number of types of microorganisms in the mechanism of action are not very clear, etc.

Inactive Publication Date: 2017-07-07
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is still not very clear about the specific nutrients contained in the enzyme and the bioactive components, mechanism of action, and number of microorganisms in the fermentation process, and further research is needed

Method used

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  • Health-preservation blood-lipid-reducing composite ferment and making method thereof
  • Health-preservation blood-lipid-reducing composite ferment and making method thereof
  • Health-preservation blood-lipid-reducing composite ferment and making method thereof

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Experimental program
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Effect test

specific Embodiment approach 1

[0023] Specific embodiment one: in this embodiment, compound ferment is to take the combination of strawberry, pineapple and dragon fruit as substrate, get the supernatant after fermenting with rock sugar, then ferment after inoculating composite bacteria, wherein said strawberry, pineapple The mass ratio between dragon fruit and dragon fruit is 1:1:1, and described compound bacterium is the combination of bacillus subtilis, lactic acid bacterium and saccharomyces cerevisiae; Concrete preparation method is to carry out according to the following steps:

[0024] Step 1. Wash the substrate, peel it, slice it, then add rock sugar according to the mass ratio of substrate and rock sugar in a ratio of 2:1 and mix to obtain a mixture, then use one layer of mixture and one layer of rock sugar (this part of rock sugar The mass ratio of the total amount to the mixture is 6:1) and put into a glass jar, seal the mouth of the jar tightly, ferment at room temperature for 2 months, centrifuge...

specific Embodiment approach 2

[0029] Specific embodiment two: the compound ferment described in this embodiment is to be substrate with the combination of strawberry, bitter gourd and carrot, after fermenting with rock sugar, get supernatant, then ferment after inoculating composite bacteria, wherein said strawberry, The mass ratio between bitter melon and carrot is 1:2:1, and the composite bacteria is a combination of Bacillus subtilis, lactic acid bacteria and Saccharomyces cerevisiae; the specific production method is carried out according to the following steps:

[0030] Step 1. Wash the substrate, peel it, slice it, then add rock sugar according to the mass ratio of substrate and rock sugar in a ratio of 2:1 and mix to obtain a mixture, then use one layer of mixture and one layer of rock sugar (this part of rock sugar The mass ratio of the total amount to the substrate is 4:1) and put into a glass jar, seal the mouth of the jar tightly, ferment at room temperature for 3 months, centrifuge at a rate of ...

specific Embodiment approach 3

[0033] Specific embodiment three: the compound ferment described in this embodiment is to take the combination of carrot, dragon fruit, pineapple and lemon as substrate, get the supernatant after fermenting with rock sugar, then ferment after inoculating complex bacteria and form, wherein The mass ratio between carrot, dragon fruit, pineapple and lemon is 1:2:2:1, and the composite bacteria is a combination of Bacillus subtilis, lactic acid bacteria and Saccharomyces cerevisiae; the specific production method is as follows of:

[0034] Step 1. Wash the substrate, peel it, slice it, then add rock sugar according to the mass ratio of substrate and rock sugar in a ratio of 2:1 and mix to obtain a mixture, then use one layer of mixture and one layer of rock sugar (this part of rock sugar The mass ratio of the total amount to the substrate is 6:1) and put into a glass jar, seal the mouth of the jar tightly, ferment at room temperature for 4 months, centrifuge at a rate of 3000r / min...

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Abstract

The invention provides health-preservation blood-lipid-reducing composite ferment and a making method thereof, and belongs to the technical field of ferment. According to the health-preservation blood-lipid-reducing composite ferment and the making method thereof disclosed by the invention, vegetables and / or fruits are used as substrates, fermentation is performed with crystal sugar, supernatant is taken, then inoculation is performed with mixed bacteria, and then fermentation is performed so that the health-preservation blood-lipid-reducing composite ferment is obtained, wherein the mixed bacteria are the combination of bacillus subtilis, lactic acid bacteria and saccharomyces cerevisiae. The specific method comprises the following steps of I, thoroughly cleaning the substrates, peeling the cleaned substrates, cutting the peeled substrates into slices, then adding crystal sugar, performing uniform mixing to obtain mixed materials, then putting the mixed materials and the crystal sugar into a glass cup in a manner of putting one layer of the crystal sugar on one layer of the mixed materials layer by layer, sealing a cup opening, performing fermentation at room temperature, performing centrifuging treatment, and taking supernatant; and II, performing inoculation with mixed bacteria, and performing instant-temperature fermentation so as to obtain the health-preservation blood-lipid-reducing composite ferment. The health-preservation blood-lipid-reducing composite ferment disclosed by the invention has the effect of breaking down fat.

Description

technical field [0001] The invention belongs to the technical field of enzymes; in particular, it relates to a health-preserving and lipid-lowering compound enzyme and a preparation method thereof. Background technique [0002] Enzyme is a kind of protein enzyme biocatalyst, which participates in various important physiological metabolic activities in organisms. At present, enzymes can be divided into single enzymes fermented by one fruit or vegetable and multiple compound enzymes. Usually, the comprehensive antioxidant activity of compound fruit enzymes is stronger than that of single fruit enzymes. There may be synergistic effects between them that cannot be achieved by single enzymes. Some beneficial effects. [0003] At present, a variety of enzyme products have appeared in the domestic market, and the raw materials have expanded to fruits, vegetables, plants, mushrooms, Chinese herbal medicines, etc., from natural fermentation, primary fermentation, secondary fermentat...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L29/00
CPCA23V2002/00A23V2200/324A23V2200/332A23V2250/21A23V2250/762
Inventor 黄亮刘文娟赵林
Owner TIANJIN AGRICULTURE COLLEGE
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