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Antrodia cinnamomea enzyme and preparation method thereof

A technology of cinnabar enzyme and cinnamomum lucidum, which is applied in the field of Antrodia cinnamomea ferment and its preparation, can solve problems such as the difficulty of technical personnel in the content of functional components, and achieve the effects of antioxidant performance, body immunity, excellent application prospect and excellent taste.

Inactive Publication Date: 2017-09-26
中山岐方生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, microbial fermentation is a complex process, and there are many factors that affect the quality of enzyme products. For example, process parameters such as fermentation strains and inoculum volume have a particularly obvious impact on the quality of enzymes. Determine the appropriate fermentation conditions to obtain a product with a good flavor. And enzyme products with high content of functional ingredients are very difficult for technicians

Method used

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  • Antrodia cinnamomea enzyme and preparation method thereof
  • Antrodia cinnamomea enzyme and preparation method thereof
  • Antrodia cinnamomea enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of embodiment 1 Antrodia camphorata ferment of the present invention

[0025] 1. Preparation method

[0026] Take Antrodia camphorata, remove impurities, wash, add 4 times the amount of boiled and sterilized purified water cooled, soak for 30 minutes, crush and beat. Adjust the pH to 3-4, add 0.2-0.5% pectinase by weight at 45-50°C, enzymatically hydrolyze for 2-4 hours, separate the juice (filter separation), boil for 10 minutes to sterilize, cool to room temperature;

[0027] Add yeast at 0.05-0.15% by weight (the yeast used is the special yeast RW for wine and fruit wine, material number: 80000877, source: Angel Yeast Co., Ltd.), and ferment at a temperature of 20-30°C for 12 ~36 hours, separate the supernatant, then in the medicinal solution, inoculate lactic acid bacteria (the mixed bacteria of Lactobacillus acidophilus and Bifidobacterium adolescentis, Lactobacillus acidophilus: number: BNCC185342, source: Beijing Beina Chuanglian Biotech...

Embodiment 2

[0029] The process screening experiment of embodiment 2 Antrodia camphorata ferment of the present invention

[0030] 1. Preparation method

[0031] 1. Research on yeast fermentation process

[0032] Take Antrodia camphorata, remove impurities, wash, add 4 times the amount of boiled and sterilized purified water cooled, soak for 30 minutes, crush and beat. Adjust the pH to 3-4, add 0.2-0.5% pectinase by weight at 45-50°C, enzymatically hydrolyze for 2-4 hours, separate the juice, boil for 10 minutes, sterilize, cool to room temperature, According to the following method, the fermentation process of yeast alone was studied.

[0033] 1.1 Effect of fermentation time on the number of yeast and SOD activity

[0034] The fermentation time affects the number of yeast and the activity of SOD. Under the condition of ensuring sufficient dissolved oxygen, the fermentation temperature is set at 25°C, and the inoculation amount of yeast is 0.1%. , 36, 48 and 72h after fermentation, the...

Embodiment 3

[0075] Embodiment 3 The preparation method of Antrodia camphorata enzyme of the present invention

[0076] 1. Preparation method

[0077] Take Antrodia camphorata, remove impurities, wash it, add 4 times the amount of pure water cooled after boiling and sterilization, soak for 30 minutes, break and beat. Adjust pH to 3-4, add 0.2-0.5% pectinase by weight under the condition of 45-50 ℃, enzymolysis for 2-4 hours, separate and extract juice (filter separation), boil for 10 minutes, sterilize, cooled to room temperature;

[0078] Add yeast at a weight ratio of 0.1%, ferment at a temperature of 28°C for 24 hours, separate the supernatant, and then inoculate the medicinal liquid with lactic acid bacteria at a weight ratio of 4%, and ferment at a temperature of 35°C for 36 hours, centrifuge, take the supernatant, fill, and store at 4°C to obtain the enzyme stock solution of the present invention;

[0079] Take the stock solution, pre-freeze it at a low temperature of -12~-36℃ for...

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Abstract

The invention discloses a preparation method of an antrodia cinnamomea enzyme. The preparation method comprises the following steps: (1) taking antrodia cinnamomea, adding water whose the amount is 1-4 times, soaking for 10-30 minutes, breaking and pulping to obtain a pulp, using pectinase for enzymolysis, separating to take a juice, sterilizing to obtain an enzymolysis liquid; (2) adding saccharomycetes at the weight ratio of 0.05-0.15% in the enzymolysis liquid obtained in the step (1), fermenting for 12-36 hours at the temperature of 20-30 DEG C to obtain a liquid; adding lactobacilli at the weight ratio of 2-6% in the liquid, fermenting for 12-60 hours at the temperature of 30-40 DEG C to obtain a basic solution; and (3) taking the basic solution obtained in the step (2), freeze-drying, and pulverizing. The invention further discloses the antrodia cinnamomea enzyme prepared through the method and application of the antrodia cinnamomea enzyme. The antrodia cinnamomea enzyme prepared according to the method is excellent in taste, the oxidation resistance is also obviously higher than that of the medicinal material of antrodia cinnamomea, and the application prospect is broad.

Description

technical field [0001] The invention relates to an antrodia camphorata enzyme and a preparation method thereof. Background technique [0002] The scientific name of Antrodia camphorata is Antrodia camphorata, also known as Antrodia camphorata, camphor mushroom, and camphor mushroom. It is a unique fungus in Taiwan, China. Antrodia Cinnamomea grows in the rotten hollow of the trunk of Cinnamomum camphora or on the wet surface of the fallen trunk. The fruiting bodies vary in shape, such as plate-shaped, bell-shaped, horseshoe-shaped or tower-shaped; they are bright red when they are first born, and gradually become white, light reddish brown , light brown or light yellowish brown. The aroma of Antrodia camphorata is hard and flat, and has the effects of dispelling wind and promoting qi, removing stasis and promoting blood circulation, warming the middle and eliminating stagnation, detoxifying and reducing swelling, sedating and relieving pain, antibacterial, antiviral, antitu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A61K36/07A61P39/06
CPCA23L33/00A23V2002/00A61K36/07A61K2236/19A23V2200/14A23V2200/30A23V2200/324
Inventor 赵斌刘艺林权磊刘敬孟江王琼
Owner 中山岐方生物科技有限公司