Camphorate enzyme and preparation method thereof

A sesame enzyme and enzyme technology, applied in the field of Antrodia camphorata enzyme and its preparation, can solve the problem of less enzymes and achieve the effect of improving nutrient utilization

Inactive Publication Date: 2017-10-03
张萌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are relatively few reports on the preparation of enzymes by mixing Antrodia camphorata with fruits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] An Antrodia camphorata enzyme is prepared by fermenting the following raw materials with compound microorganisms:

[0030] Antrodia camphorata 10wt% and fruit 90wt%, said fruit is the mixture of citrus, apple, grape, strawberry, pineapple, banana, peach, pear, apricot, cantaloupe, watermelon, coconut and blueberry, and said compound microorganism is Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus fermentum, Kluyveromyces marx and Saccharomyces cerevisiae.

[0031] The preparation method of Antrodia camphorata enzyme:

[0032] 1) Raw material processing: After cleaning the fruit, crush oranges, apples, grapes, strawberries, pineapples, bananas, peaches, pears, apricots, melons, watermelons, coconuts and blueberries respectively; crush Antrodia camphorata;

[0033] 2) Broken matter treatment: quickly cool down the fruit pulp obtained in step 1) to 18°C ​​to obtain mixed fruit pulp, then perform homogenization treatment, and adjust the pH to 3.5;

[003...

Embodiment 2

[0039] Antrodia camphorata 20wt% and fruit 80wt%, said fruit is the mixture of citrus, apple, grape, strawberry, pineapple, banana, peach, pear, apricot, muskmelon, watermelon, coconut and blueberry, and said compound microorganism is Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus fermentum, Kluyveromyces marx and Saccharomyces cerevisiae.

[0040] Preparation:

[0041] 1) Raw material processing: after cleaning the fruit, crush citrus, apple, grape, strawberry, pineapple, banana, peach, pear, apricot, cantaloupe, watermelon, coconut and blueberry; crush Antrodia camphorata;

[0042] 2) Broken matter treatment: quickly cool down the fruit pulp obtained in step 1) to 20°C to obtain mixed fruit pulp, then perform homogenization treatment, and adjust the pH to 3.0;

[0043] 3) Yeast fermentation: the mixture of Kluyveromyces marx and Saccharomyces cerevisiae (the total inoculum of Kluyveromyces marx and Saccharomyces cerevisiae is 5wt% of raw material gross we...

Embodiment 3

[0048] An Antrodia camphorata enzyme is prepared by fermenting the following raw materials with compound microorganisms:

[0049] Antrodia camphorata 15wt% and fruit 85wt%, said fruit is the mixture of citrus, apple, grape, strawberry, pineapple, banana, peach, pear, apricot, cantaloupe, watermelon, coconut and blueberry, and said complex microorganism is Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus fermentum, Kluyveromyces marx and Saccharomyces cerevisiae.

[0050] The preparation method of Antrodia camphorata enzyme:

[0051] 1) Raw material processing: After cleaning the fruit, crush oranges, apples, grapes, strawberries, pineapples, bananas, peaches, pears, apricots, melons, watermelons, coconuts and blueberries; crush Antrodia camphorata;

[0052] 2) Broken matter treatment: quickly cool down the fruit pulp obtained in step 1) to 20°C to obtain mixed fruit pulp, then perform homogenization treatment, and adjust the pH to 3.5;

[0053] 3) Yeast ferm...

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PUM

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Abstract

The invention provides a camphorate enzyme and a preparation method thereof. The camphorate enzyme is prepared from the following raw materials and composite microbes through fermentation: 10 to 20 weight percent of camphorate and 80 to 90 weight percent of fruit, wherein the fruit is a mixture of oranges, apples, grapes, strawberries, pineapples, bananas, peaches, pears, apricots, muskmelons, watermelons, coconuts and blueberries; the composite microbes are lactobacillus acidophilus, lactobacillus plantarum, lactobacillus fermenti, kluyveromyces marxianus and brewer's yeast. The preparation method comprises the following steps that the camphorate and the fruit are subjected to yeast fermentation; then, two-stage lactobacillus fermentation is performed; then, filtering and concentration are performed. The enzyme has the advantage that the digestibility and the nutrition utilization rate of the camphorate are improved.

Description

technical field [0001] The invention belongs to the technical field of enzymes, and in particular relates to an antrodia camphorata 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 at a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/00
CPCA23L31/00A23L33/00
Inventor 张萌
Owner 张萌
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