Sugarcane enzyme and preparation method thereof

Abstract

The invention discloses a sugarcane enzyme and a preparation method thereof. The sugarcane enzyme comprises the following raw materials in parts by weight: 20-40 parts of plant raw materials and 8-12parts of sugar. The sugarcane enzyme is rich in nutrients, good in mouth feel, and rich in a plurality of functional components in sugarcane, such as sugarcane polysaccharides, organic acids, vitamins, and amino acids. The sugarcane enzyme can not only resist oxidation, resist tumors and enhance immunity, but also relieve toxicity and clear heat. Effective components in the sugarcane are effectively released through normal-temperature fermentation. For example, the sugarcane polysaccharides with inhibition effect on mouse Ehrlich carcinoma and sarcoma are fully released through fermentation. Long-time fermentation also improves the content of components such as the organic acids, the vitamins, and the amino acids in the raw materials; then alcohol and volatile acids are removed through vacuum low-temperature distillation, so that a mouth feel of the enzyme is improved; the potential harm is eliminated through the treatment on aflatoxin and the nitrite; and auxiliary materials are finally added to the obtained mixture and subjected to full mixing so as to further adjust the mouth feel. The sugarcane enzyme is safe and sanitary, and good in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of enzyme production, in particular to a sugarcane enzyme and a preparation method thereof. Background technique [0002] Enzyme is a substance composed of amino acids with special biological activity. After entering the stomach, the enzyme can be directly absorbed by the body. Therefore, it can not only reduce the consumption of original enzymes in the body, but also reduce the burden on various organs of the body. Enzymes are divided into two categories: in vitro enzymes and in vivo enzymes. The enzymes synthesized in the human body are limited. With the increase of age and pollution, the synthesis of enzymes in the body gradually decreases, and because the enzymes will be inactivated at high temperatures, people's cooked food is now Habits reduce the intake of exogenous enzymes. Since the enzymes contained in food have the ability to bear up to 75% of the digestive tasks, when the food is heated, the enz...

AI Technical Summary

Problems solved by technology

In addition, the fermentation process of enzymes is relatively easy to produce nitrite. If the fermentation time is too short, a certain concentration of nitrite will be produced. Although the concentration of nitrite decreases with the increase of fermentation time, it cannot Always monitor, still potentially harmful