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Production process for fermenting remaining enzyme slag by using mulberries to produce life-preserving cakes

A production process, mulberry enzyme technology, applied in application, function of food ingredients, food science, etc., can solve the problems of low reuse rate and waste, and achieve the effect of reliable production quality, scientific design and strong practicability

Inactive Publication Date: 2017-12-01
陈永珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The remaining fermented residue after mulberry fermentation is commonly known as mulberry enzyme meat, which also contains a lot of nutrients. However, due to various reasons, the residual fermented residue from fermentation is often treated as waste, and its reuse rate is very low, causing a lot of damage. waste

Method used

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  • Production process for fermenting remaining enzyme slag by using mulberries to produce life-preserving cakes

Examples

Experimental program
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Effect test

Embodiment 1

[0019] Such as figure 1 Shown, a kind of production technology that utilizes mulberry fermented residue to produce health-preserving ointment, raw material comprises mulberry enzyme meat, sugar and water; Production method comprises the following steps:

[0020] Step 1: Mix the mulberry enzyme meat, water and the sugar according to the mass ratio of 6:1.5:2.5, and use a pulverizer to crush it into a fine mulberry enzyme meat paste; wherein the sugar includes brown sugar, rock sugar and white sugar. Granulated sugar, its preferred proportioning ratio is: the mass ratio of described mulberry enzyme meat, water, described brown sugar, described rock sugar and described white granulated sugar is 6: 1.5: 0.5: 1: 1.

[0021] Step 2: Put the mulberry enzyme meat paste into a casserole, boil it over high heat until it boils, then boil it over medium heat, and cook it for at least 40 minutes to make health cream A; wherein, the mulberries in the boiling process The enzyme meat paste i...

Embodiment 2

[0026] A production process for producing a health-preserving ointment by using the fermented residue left over from mulberry fermentation. The raw materials include: mulberry enzyme meat, sugar, water, black sesame, walnuts and wolfberry; the production process includes the following steps:

[0027] Step 1: Mix the mulberry enzyme meat, water and the sugar according to the mass ratio of 6:1.5:2.5, and use a pulverizer to crush it into a fine mulberry enzyme meat paste; wherein the sugar includes brown sugar, rock sugar and white sugar. Granulated sugar, its preferred proportioning ratio is: the mass ratio of described mulberry enzyme meat, water, described brown sugar, described rock sugar and described white granulated sugar is 6: 1.5: 0.5: 1: 1. After the black sesame is roasted, use a pulverizer to pulverize into black sesame granules; after the walnut is roasted, use a pulverizer to pulverize into walnut granules; The pulverizer is crushed into wolfberry paste; the mass r...

Embodiment 3

[0034] A production process for producing a health-preserving ointment by utilizing the fermented residue left over from mulberry fermentation. The raw materials include: mulberry enzyme meat, sugar, water, black sesame, walnuts, wolfberry, lemon juice, honey and salt; the production process includes the following steps:

[0035] Step 1: Mix the mulberry enzyme meat, water and the sugar according to the mass ratio of 6:1.5:2.5, and use a pulverizer to crush it into a fine mulberry enzyme meat paste; wherein the sugar includes brown sugar, rock sugar and white sugar. Granulated sugar, its preferred proportioning ratio is: the mass ratio of described mulberry enzyme meat, water, described brown sugar, described rock sugar and described white granulated sugar is 6: 1.5: 0.5: 1: 1. After the black sesame is roasted, use a pulverizer to pulverize into black sesame granules; after the walnut is roasted, use a pulverizer to pulverize into walnut granules; The pulverizer is crushed in...

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Abstract

The invention provides a production process for fermenting remaining enzyme slag by using mulberries to produce life-preserving cakes. The production process is characterized in that raw materials comprise mulberry enzyme pulp, sugar and water; and the production process comprises the following steps: step 1, mixing the mulberry enzyme pulp, the water and the sugar according to the mass ratio of 6: 1.5: 2.5, and then pulverizing into mulberry enzyme paste; step 2, cooking the mulberry enzyme paste for at least 40 minutes to prepare life-preserving cakes A; step 3, carrying out non-sealing filling on a final product obtained in the step 2; and step 4, steaming a filled product for 30 minutes, sealing the filled product, and then cooling the filled product to be at the normal temperature. The production process has the advantages of scientific design, high practicability, capability of changing waste materials into things of value and reliable production quality.

Description

technical field [0001] The invention relates to a production process of a health-preserving ointment, in particular to a production process for producing a health-preserving ointment by using mulberry fermentation residue as a main raw material. Background technique [0002] At present, in the fermentation production of mulberry, the products obtained by fermentation include liquid products and remaining fermented residues, wherein the liquid products are usually sold as products due to their rich nutrition. The remaining fermented residue after mulberry fermentation is commonly known as mulberry enzyme meat, which also contains a lot of nutrients. However, due to various reasons, the residual fermented residue from fermentation is often treated as waste, and its reuse rate is very low, causing a lot of damage. waste. [0003] How to reuse mulberry fermentation residue as a raw material to produce food or health products that are beneficial to the human body has become an u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/10A23L25/00A23L21/25A23L3/10A23L3/3418
CPCA23L3/10A23L3/3418A23L21/25A23L25/20A23L33/00A23L33/10A23V2002/00A23V2200/30
Inventor 陈永珍
Owner 陈永珍