Fermenting composition for preparing plant enzyme with kidney tonifying and strengthening functions and preparation method

Abstract

The invention provides a fermenting composition for preparing a plant enzyme with kidney tonifying and strengthening functions. The fermenting composition is prepared from 3 to 22 parts of functional oligosaccharide, 0.1 to 5 parts of probiotics, and 0.01 to 10 parts of food powder with homology of medicine and food, wherein the food powder with homology of medicine and food is prepared from the following raw materials in parts by weight: 1 to 20 parts of rhizoma dioscoreae, 2 to 25 parts of longan pulp, 1 to 16 parts of maca, 1 to 20 parts of Chinese date, 0.5 to 12 parts of fructus lycii, and 2 to 25 parts of acerola cherry powder. The invention also provides a preparation method of the fermenting composition and the prepared plant enzyme. The fermenting composition has the advantages that the fermenting composition is a novel fermenting product, and is a fermenting bacteria bag for preparing the enzyme; the bacterial bag is convenient in use, and is suitable for industrialized production and family manufacturing of various types of plant enzymes.

Description

technical field [0001] The invention belongs to the field of preventive conditioning and maintenance products, and in particular relates to a fermented composition and a preparation method for preparing plant enzymes with functions of invigorating the kidney and strengthening the kidney. Background technique [0002] Plant enzymes have always been the best sellers of enzyme products. Plant enzymes are developed by natural fermentation of dozens of different fruits and vegetables, grains, seaweeds and mushrooms. They retain the nutritional essence of the plants and contain various enzymes, oligosaccharides and vitamins needed by the human body. And minerals, and can produce rich SOD antioxidant enzyme components, improve the body's antioxidant capacity, and then enhance immunity. [0003] The existing traditional and modern techniques for enzymes have been further improved, and some enzymes added with probiotics and health food prepared by enzymes have also appeared. Probio...

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Problems solved by technology

For example, the invention patent CN201410266394.5 discloses a health-care mushroom vegetable and fruit enzyme and its preparation method, but the fermentation process is cumbersome, requiring fermentation of vegetables and fruits, extraction of fungi, preparation of mushroom extracts, preparation of Chinese medicine extracts, and then secondary fermentation to obtain , and the fermentation period is long

CN201510038241.X discloses an enzyme kinase drink, which has the disadvantages of complex raw material components, three fermentations, and a long fermentation cycle

CN104013947A discloses fresh medicine fruit and vegetable enzyme spray liquid with anti-hair loss and hair growth effects, which is prepared by traditional fermentation of fresh Chinese medicinal materials and fruits and vegetables; traditional enzyme technology cannot be used flexibly in a wide range, or the fermented composition with no efficacy can be used in different enzymes. It can be used flexibly in the process of industrial preparation; in order to improve the role of enzymes in promoting metabolism in the body, regulating gastrointestinal functions, etc., and to adapt to a wide range of applications, the applicant further improved the fermented products for the preparation of enzymes, and developed a product that improves the functional effects of enzymes recipe

But there are also many deficiencies. 1. The preparation time of the enzyme is still long, and it is easy to fail; 2. The effect of the prepared plant enzyme is not clear, and the user cannot control the effect of preparing the plant enzyme by himself, such as for kidney deficiency, hair loss, fear Cold plant enzymes; 3. Most of the low-molecular sugars and polysaccharides in fruits and other plants cannot be used and cannot be converted into oligosaccharides with specific functions

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