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Red brassica campestris ferment nutrition and preparation method thereof

The technology of moss enzyme and beetroot moss is applied in the field of beetroot moss enzyme and its preparation, which can solve the problems such as inability to be eaten by humans, and achieve the effects of being beneficial to health, simple raw materials, and reducing gastrointestinal burden.

Inactive Publication Date: 2017-11-28
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, drinking wind enzymes cannot avoid mycotoxins and must not be eaten by humans

Method used

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  • Red brassica campestris ferment nutrition and preparation method thereof
  • Red brassica campestris ferment nutrition and preparation method thereof

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preparation example Construction

[0020] A preparation method of beetroot ferment, comprising the following steps:

[0021] Grind 17-29 parts of red cabbage moss, 9-14 parts of cucumber, 12-23 parts of yam, 7-15 parts of jujube, 8-12 parts of lettuce and 3-7 parts of fresh bamboo shoots into a raw material slurry, and filter the raw material slurry to obtain the first liquid;

[0022] The first material liquid is inoculated with Rhizopus liquid, Trichoderma liquid and Cellulomonas liquid to carry out the first fermentation, and is filtered to obtain the first fermented liquid;

[0023] mixing the first fermentation liquid, brown sugar and starch to obtain a fermentation mixture, inoculating yeast liquid, acetic acid bacteria liquid and lactic acid bacteria liquid for second fermentation; filtering to obtain a second fermentation liquid;

[0024] The second fermented liquid is mixed with the essence according to the weight ratio of 12-16:1 to prepare the red cabbage moss enzyme.

[0025] Further, in a preferr...

Embodiment 1

[0034] A kind of red cabbage moss enzyme provided in this embodiment, the red cabbage moss ferment is made from raw material composition and auxiliary materials, by weight, the raw material composition includes: 17 parts of red cabbage moss, 9 parts of cucumber, 12 parts of Chinese yam, 7 parts of jujube, 8 parts of lettuce and 3 parts of fresh bamboo shoots. The auxiliary materials include brown sugar, starch and essence.

[0035] A preparation method of beetroot ferment, comprising the following steps:

[0036] 17kg of beetroot moss, 9kg of cucumber, 12kg of yam, 7kg of jujube, 8kg of lettuce and 3kg of fresh bamboo shoots were ground into raw material slurry and filtered with a 150-mesh sieve to obtain the first feed liquid with a particle size of 150 mesh;

[0037] Inoculate rhizopus liquid, trichoderma liquid and cellulomonas bacterium liquid in the first feed liquid, the inoculation amount of rhizopus liquid, trichoderma liquid and cellulomonas bacterium liquid is 1.3% o...

Embodiment 2

[0043] A kind of red cabbage moss enzyme provided in this embodiment, the red cabbage moss ferment is made from raw material composition and auxiliary material, by weight, raw material composition comprises: 19 parts of red cabbage moss, 10 parts of cucumber, 14 parts of yam, 9 parts of jujube, 9 parts of lettuce and 4 parts of fresh bamboo shoots, the auxiliary materials include brown sugar, starch and essence.

[0044] A preparation method of beetroot ferment, comprising the following steps:

[0045]19kg of beetroot moss, 10kg of cucumber, 14kg of yam, 9kg of jujube, 9kg of lettuce and 4kg of fresh bamboo shoots were ground into raw material slurry and filtered with a 170 mesh sieve to obtain the first feed liquid with a particle size of 170 mesh;

[0046] Inoculate rhizopus liquid, trichoderma liquid and cellulomonas bacterium liquid in the first feed liquid, the inoculation amount of rhizopus liquid, trichoderma liquid and cellulomonas bacterium liquid is 1.4% of the first...

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Abstract

Relating to the field of food fermentation, the invention provides a red brassica campestris ferment nutrition and a preparation method thereof. The red brassica campestris ferment nutrition uses simple raw materials, contains abundant antioxidant substances, is rich in vitamins, and is obtained by full fermentation, thus being more beneficial to absorption, reducing gastrointestinal burden and being conducive to health. And the preparation method of the red brassica campestris ferment nutrition has mild conditions, greatly protects active ingredients in the raw materials from destruction, transforms macromolecular substances into easily absorbable small molecular substances by multiple fermentation, and has mild reaction conditions and strong operability.

Description

technical field [0001] The invention relates to the field of food fermentation, and in particular to a red cabbage moss enzyme and a preparation method thereof. Background technique [0002] Ferment (ferment nutrition) refers to a low-salt liquid containing biologically active substances extracted by submerged fermentation of plants. The biologically active ingredients include at least enzymes and fermentation participating bacteria. The bioactive ingredients contained in the enzyme can affect the active enzymes in the body of the user and regulate the life activities of the body from the cellular level. The anaerobic probiotic enzymes are mainly probiotics and ingredients, both of which have almost zero side effects. Therefore, probiotic enzymes are safe health products with vitality. However, drinking wind enzymes cannot avoid mycotoxins and must not be eaten by humans. Enzyme (ferment nutrition) Reasonable selection of ingredients and fermentation process can form one...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L29/00
CPCA23L29/065A23L33/00A23V2002/00A23V2200/30A23V2250/76
Inventor 郭鹏
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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