Preparation method of enzymes and enzyme liquid

Abstract

The invention provides a preparation method of enzymes. The preparation method comprises the following steps: S1, sterilizing fermentation raw materials with ozone or cleaning the outer surfaces of the fermentation raw materials in an air-blowing mode so as to avoid silt residues; S2, slicing single fermentation raw materials with husks and seeds, putting the sliced raw materials in a fermentation vat, sequentially adding brown sugar and yeast powder, sealing the fermentation vat with a plastic film, only reserving a small hole for ventilating, and carrying out fermentation; S3, adding acetic acid bacteria for fermenting, wherein the weight part ratio of the fermentation raw materials to the acetic acid bacteria is 600:(0.1-0.2); and S4, adding lactic acid bacteria, and carrying out sealed fermentation to obtain various raw material enzymes. The prepared enzyme composition has partially neutral attributes and is suitable for women to use for a long time; and furthermore, each fermentation raw material is separately fermented, multiple raw materials are avoided from being fermented simultaneously, the quality of finished products is prevented from being affected due to the interaction of the fermented raw materials, and the problems of incomplete partial fermentation and unstable finished products caused by different fermentation periods of different raw materials are avoided.

Description

technical field [0001] The invention belongs to the field of enzymes, and in particular relates to an enzyme and a method for preparing an enzyme liquid. Background technique [0002] At present, the common fermentation technology and products all use defective products as the main raw materials in the fermentation materials, and the quality is relatively poor. In addition, the types of raw materials are relatively rare, generally only three or five kinds such as polo, apples, lemons, etc., and most of them are vegetables and fruits that are cold in Chinese medicine, resulting in insufficient nutritional value and cold attributes. And existing ferment mostly adopts mixed fermentation, because different raw materials, required bacterial classification and fermentation time are not the same, cause raw material fermentation not to be complete, the finished product that makes is unstable, easily produces defectives such as multiple fermentations. Chinese herbal ingredients are ...

AI Technical Summary

Problems solved by technology

[0002] At present, the common fermentation technology and products use defective products as the main raw materials in the fermentation materials, and the quality is poor

In addition, the types of raw materials are relatively rare, generally only three or five kinds such as polo, apples, lemons, etc., and most of them are vegetables and fruits that are cold in Chinese medicine, resulting in insufficient nutritional value and cold attributes.

Moreover, most existing enzymes use mixed fermentation. Due to different raw materials, the required strains and fermentation time are different, resulting in incomplete fermentation of raw materials, unstable finished products, and defects such as multiple fermentations.

Chinese herbal ingredients are difficult to ferment completely