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Fermenting composition for preparing plant enzyme with functions of conditioning and relieving diseases of cancer patients and improving survival quality and efficiency and preparation method thereof

A fermented composition and a plant enzyme technology are applied in the field of preparing a fermented composition with the effects of conditioning and improving the symptoms of cancer patients and improving the quality of life, and can solve the problems of unclear efficacy of plant enzymes, inability for users to control themselves, and easy preparation failure. , to improve the quality of life, reduce cholesterol levels in the body, and enhance immunity.

Inactive Publication Date: 2017-08-18
姜红成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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 conditioning and improving cancer patients. Diseases, plant enzymes that improve the quality of life; 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 effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Embodiment 1 fermentation composition

[0069] The prescription of the fermented composition of the present embodiment is:

[0070] Polysaccharide: Yeast β-glucan 48g;

[0071] Functional oligosaccharides: fructooligosaccharides 80g;

[0072] Probiotic powder: 24g, of which each g of probiotic powder contains 4.5 parts of Bifidobacterium, 2 parts of Lactobacillus reuteri, 1.2 parts of Lactobacillus casei and 2.3 parts of Lactobacillus plantarum;

[0073] Composition of medicinal and edible ingredients: 8g, wherein each g extract is extracted from the following raw materials in parts by weight: 2 parts of acerola cherry powder, 1.6 parts of Antrodia camphorata, 0.9 part of Poria cocos, 0.6 part of wolfberry, 0.9 part of mulberry, tremella 0.4 parts, 0.6 parts of jujube and 0.5 parts of purslane;

[0074] Resistant dextrin 80g.

[0075] Preparation:

[0076] 1) Preparation of medicinal and edible ingredients:

[0077] The Antrodia camphorata and Poria cocos of descr...

Embodiment 2

[0083] Embodiment 2 fermented composition

[0084] The prescription of the fermented composition of the present embodiment is:

[0085] Polysaccharides: yeast beta-glucan 40g

[0086] Functional oligosaccharides: fructooligosaccharides 100g

[0087] Probiotic powder: 20g, including 6 parts of Bifidobacterium, 2.8 parts of Lactobacillus reuteri, 1.6 parts of Lactobacillus casei and 3 parts of Lactobacillus plantarum per g of probiotic powder;

[0088] Composition of medicinal and edible ingredients: 10g, wherein each g of extract is extracted from the following raw materials in parts by weight: 3.5 parts of acerola cherry powder, 2.2 parts of Antrodia camphorata, 1.5 parts of Poria cocos, 1.2 parts of wolfberry, 1.5 parts of mulberry, white fungus 0.7 parts, 1.2 parts of jujube and 0.8 parts of purslane.

[0089] Preparation:

[0090] 1) Preparation of medicinal and edible ingredients:

[0091] The Antrodia camphorata and Poria cocos of described weight part are pulverized...

Embodiment 3

[0097] Embodiment 3 fermented composition

[0098] The prescription of the fermented composition of the present embodiment is:

[0099] Polysaccharides: yeast beta-glucan 10g

[0100] Functional oligosaccharides: fructooligosaccharides 60g

[0101] Probiotic powder: 2g, of which each g of probiotic powder contains 5.8 parts of Bifidobacterium, 2.4 parts of Lactobacillus bulgaricus, 2.4 parts of Lactobacillus acidophilus and 2.6 parts of Lactobacillus paracasei;

[0102] Composition of medicinal and edible ingredients: 0.2g, wherein each g extract is extracted from the following raw materials in parts by weight: 1 part of acerola cherry powder, 0.8 part of Antrodia camphorata, 0.3 part of Poria cocos, 0.2 part of wolfberry, 0.3 part of mulberry, Tremella 0.1 part, jujube 0.3 part and purslane 0.2 part;

[0103] Resistant Dextrin: 200g.

[0104] Preparation method: Prepare according to the preparation method of Example 1 to obtain powder, 30g per bag.

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Abstract

The invention provides a fermenting composition for preparing plant enzyme with functions of conditioning and relieving diseases of cancer patients and improving survival quality and efficiency. The fermenting composition is prepared from the following components of yeast beta-glucan, functional oligosaccharide, probiotics and medicine and food-homology material, wherein the medicine and food-homology material is prepared from the following raw materials in parts by weight: 10 to 45 parts of conifer cherry powder, and 8 to 30 parts of antrodia camphorata. 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 used for preparing a fermenting bacteria bag of enzyme; the bacteria bag is convenient in use, and is suitable for the industrialized production 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 capable of conditioning and improving the symptoms of cancer patients and improving the quality of life. 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. P...

Claims

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Application Information

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IPC IPC(8): A23L33/125A23L33/135A23L33/10A23L33/105
CPCA23V2002/00A23V2200/308
Inventor 姜红成
Owner 姜红成
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