Composition for preparationferment and method for preparingferment
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A composition and enzyme technology, applied in the direction of bacteria used in food preparation, food science, and the function of food ingredients, to achieve the effect of enhancing the biological activity of enzymes, enhancing the fermentation effect, and reducing cholesterol in the body
Inactive Publication Date: 2017-08-18
程君
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[0004] The object of the present invention is to provide a composition for making enzymes that can prevent cardiovascular and cerebrovascular diseases and alleviate female dysmenorrhea and menopausal endocrine disorders by using materials such as promoting blood circulation and body metabolism and improving self-immunity
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Embodiment 1
[0017]Select 300g ginseng and soak it in white wine for 5-10 minutes, then select 400g pine and cypress leaves and mix with soaked ginseng evenly, then put it into the boiled sugar juice and soak for 30-60 days for later use, take 50g kiwi fruit, 50g jujube, Lycium barbarum 50g, pineapple 50g, sliced and washed with water, mixed with spare pine and cypress leaves and ginseng, then squeezed juice, filtered and removed the sediment, extracted the original solution, added vinegar 10g, sugar 20g, ginger juice 20g, put it into fermentation Seal the inside of the barrel and place it in an environment with a temperature of 30°C-35°C for initial fermentation, and then make lactic acid bacteria for use. The production process is to mix the bifidobacterium, Lactobacillus bulgaricus and Streptococcus thermophilus The formed lactic acid bacteria starter is added to the medium at a ratio of 0.5g / 100mL, sterilized at a temperature of 110-120°C, cooled for 10-20 minutes, and then sterilized...
Embodiment 2
[0019] Take 100g ginseng, 200g pine and cypress leaves, 200g kiwi fruit, 200g jujube, 100g wolfberry, 100g pineapple, 10g vinegar, 10g white sugar, 20g ginger juice, 70g prepared lactic acid bacteria, and make enzyme according to the method of Example 1.
Embodiment 3
[0021] Take 150g ginseng, 300g pine and cypress leaves, 100g kiwi fruit, 100g jujube, 30g wolfberry, 70g pineapple, 30g vinegar, 30g sugar, 40g ginger juice, 150g prepared lactic acid bacteria, and make enzyme according to the method of Example 1.
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Abstract
The invention provides a composition for preparationferment and a method for preparing the ferment. The composition comprises pine and cypress leaves, radix ginseng, actinidiachinensis, zizyphusjujuba, fructus lycii, ananascomosus, lactic acid bacteria and an additive; the method comprises the following steps: washing the actinidiachinensis,zizyphusjujuba, fructus lycii and ananascomosus in water, taking out the four raw materials, stirring the four raw materials with the mixed cypress leaves and radix ginseng, squeezing, filtering, removing precipitates, extracting stock solution, putting the stock solution into a fermentation vat, adding the additive, performing primary fermentation, adding the prepared lactic acid bacteria into the stock solution, and performing continuousfermentation, so as to form the ferment. The ferment is good in mouthfeel, rich in nutrient, high in biological activityand good in ferment effect, has the effects of dredging the meridian passage, tonifying the blood, tranquilizing the mind and repairing cells, and is very suitable for being applied and promoted in daily life.
Description
technical field [0001] The invention relates to a composition for making ferment and a method for making ferment by using the composition. Background technique [0002] Enzyme, also known as "enzyme", refers to a polymer substance with biocatalytic function, and is also an essential protein for maintaining normal body functions, digesting food, repairing tissues, etc., because of its anti-inflammatory and detoxifying effects, improving immunity and promoting metabolism It is widely used in disease diagnosis, clinical treatment and production and life. Due to its wide application, how to cultivate, extract and synthesize enzymes has become an important research topic. In the prior art, making enzymes is usually made of apples. , hawthorn, peaches, onions, taro and other fruits and vegetables are peeled and cleaned, then sliced, and then put into a sealed container and filled with a certain amount of water for a period of normal temperature fermentation treatment. After the en...
Claims
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Application Information
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