Wolfberry chrysanthemum ferment and preparation method thereof

A technology of lycium barbarum chrysanthemum and enzyme is applied in the field of enzymes to achieve the effect of expanding the scope of deep processing

Inactive Publication Date: 2017-09-15
张萌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are few reports on the preparation of enzymes from wolfberry, chrysanthemum and fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A Chinese wolfberry chrysanthemum enzyme is prepared by fermenting the following raw materials with compound microorganisms:

[0028] The mixture of wolfberry and chrysanthemum is 60wt% and the fruit is 40wt%. The fruit is a mixture of citrus, apple, grape, strawberry, pineapple, banana, peach, pear, apricot, melon, watermelon, coconut and blueberry. The compound microorganism is Lactobacillus acidophilus, A blend of Lactobacillus plantarum, Kluyveromyces marx and Saccharomyces cerevisiae.

[0029] Preparation:

[0030] 1) Raw material processing: After cleaning the fruit, crush oranges, apples, grapes, strawberries, pineapples, bananas, peaches, pears, apricots, melons, watermelons, coconuts and blueberries; crush wolfberries and chrysanthemums crushing;

[0031] 2) Broken matter treatment: after mixing the fruit pulp obtained in step 1) with Lycium barbarum chrysanthemum pollen, the temperature was quickly lowered to 18°C ​​to obtain the mixed fruit pulp, and then h...

Embodiment 2

[0036] A Chinese wolfberry chrysanthemum enzyme is prepared by fermenting the following raw materials with compound microorganisms:

[0037] The mixture of wolfberry and chrysanthemum is 80wt% and the fruit is 20wt%. The fruit is the mixture of citrus, apple, grape, strawberry, pineapple, banana, peach, pear, apricot, melon, watermelon, coconut and blueberry, and the compound microorganism is the mixture of Saccharomyces cerevisiae or A mixture of Lactobacillus fermentum, Pediococcus lactis, Lactobacillus casei and Saccharomyces cerevisiae.

[0038] Preparation:

[0039] 1) Raw material processing: After cleaning the fruit, crush oranges, apples, grapes, strawberries, pineapples, bananas, peaches, pears, apricots, melons, watermelons, coconuts and blueberries; crush wolfberries and chrysanthemums crushing;

[0040] 2) Broken matter treatment: after mixing the fruit pulp obtained by crushing in step 1) with medlar chrysanthemum pollen, the temperature was quickly lowered to 2...

Embodiment 3

[0045] A Chinese wolfberry chrysanthemum enzyme is prepared by fermenting the following raw materials with compound microorganisms:

[0046] The mixture of wolfberry and chrysanthemum is 90wt% and the fruit is 10wt%. The fruit is a mixture of citrus, apple, grape, strawberry, pineapple, banana, peach, pear, apricot, melon, watermelon, coconut and blueberry. The compound microorganism is Lactobacillus acidophilus, Lactobacillus plantarum, Kluyveromyces marx.

[0047] Preparation:

[0048] 1) Raw material processing: After cleaning the fruit, crush oranges, apples, grapes, strawberries, pineapples, bananas, peaches, pears, apricots, melons, watermelons, coconuts and blueberries; crush wolfberries and chrysanthemums crushing;

[0049]2) Broken matter treatment: after mixing the fruit pulp obtained by crushing in step 1) with medlar chrysanthemum pollen, the temperature was quickly lowered to 20°C to obtain the mixed fruit pulp, and then homogenized to adjust the pH to 3.0;

[...

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Abstract

The invention provides wolfberry chrysanthemum ferment and a preparation method thereof. The wolfberry chrysanthemum ferment is prepared through fermentation of composite microbes and the following raw materials: 60 to 90 wt% of a mixture of wolfberries and chrysanthemum and 10 to 40 wt% of fruit, wherein the fruit is a mixture of oranges, apples, grapes, strawberries, pineapple, bananas, peaches, pears, apricots, muskmelon, watermelon, coconuts and blueberries, and the composite microbes are a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, Kluyveromyces marxianus and Saccharomyces cerevisiae or a mixture of Lactobacillus fermenti, Pediococcus acidilactici, Lactobacillus casei and Saccharomyces cerevisiae. The preparation method comprises the following steps: subjecting the wolfberries, chrysanthemum and fruit to two-phase secondary fermentation and then carrying out filtering and concentration. The ferment improves the digestibility and nutrient utilization rate of the wolfberries and chrysanthemum and is beneficial for alleviating deficiency of liver-yin and kidney-yin, insufficient nourishing of eyes, dryness and ache of eyes, photophobia, lacrimation, blurred vision and other symptoms.

Description

technical field [0001] The invention belongs to the technical field of enzymes, and in particular relates to a wolfberry chrysanthemum enzyme and a preparation method thereof. Background technique [0002] Enzymes exist in all living animals and plants, and are an essential substance for maintaining normal body functions, digesting food, repairing tissues and other life activities. With the growth of age, food safety, living environment and other issues, the enzyme content in the human body is decreasing year by year, the body will reduce the body's metabolic rate due to the loss of enzymes, prone to problems such as sub-health and chronic diseases, showing an aging trend year by year . If there is no enzyme, the biochemical reaction will not be able to proceed, the five major nutrients will become useless to the body, and the phenomenon of life will stop. Supplementing enzymes can make all life activities in the body proceed in an orderly manner, and keep our body alive a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L29/00
CPCA23L29/065A23L33/10A23V2002/00A23V2400/143A23V2400/125A23V2400/113A23V2400/413A23V2400/169A23V2200/30A23V2250/76A23V2300/50
Inventor 张萌
Owner 张萌
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