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Ferment liquid

A technology of enzymes and fermented liquids, applied in the field of fermented liquids, can solve the problems of unstable finished products, rare types, incomplete fermentation of raw materials, etc., and achieve the effect of stable product properties and balanced nutritional components of finished products

Inactive Publication Date: 2018-01-16
SHENZHEN CHUNRUI TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.
And existing ferment adopts mixed fermentation more, because different raw materials, the bacterial classification that needs and the time of fermentation are not the same, cause raw material fermentation incomplete, the finished product that makes is unstable, easily produces defects such as multiple fermentations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A kind of ferment liquid (the following parts are parts by weight), after it is mixed by 29.46 parts of vegetable fermented liquid, 58.78 parts of fruit fermented liquid, 3.42 parts of herb fermented liquid, 7.04 parts of mushroom fermented liquid, 1.3 parts of lotus seed fermented liquid, chelate Co-produced.

[0053] The vegetable fermented liquid is composed of the following components: 1.90 parts of cucumber fermented liquid, 1.50 parts of winter melon fermented liquid, 1.00 parts of spinach fermented liquid, 1.77 parts of pumpkin fermented liquid, 1.50 parts of soybean fermented liquid, 1.00 parts of cabbage fermented liquid, 1.77 parts of mung bean sprouts Fermentation broth, 1.33 parts of eggplant broth, 1.00 parts of kale broth, 1.75 parts of taro broth, 1.26 parts of carrot broth, 1.00 parts of corn broth, 1.55 parts of cauliflower broth, 1.12 parts of coriander broth, 0.94 parts of root With beet fermented liquid, 1.55 parts of water spinach fermented liquid, 1....

Embodiment 2

[0058] A kind of ferment liquid (the following parts are all parts by weight), after it is mixed by 34 parts of vegetable fermented liquids, 55 parts of fruit fermented liquids, 5 parts of herbal fermented liquids, 8 parts of mushroom fermented liquids, 3 parts of lotus seed fermented liquids, chelate Co-produced.

[0059] The vegetable fermented liquid is composed of the following components: 1.90 parts of cucumber fermented liquid, 1.50 parts of winter melon fermented liquid, 1.00 parts of spinach fermented liquid, 1.77 parts of pumpkin fermented liquid, 1.50 parts of soybean fermented liquid, 1.00 parts of cabbage fermented liquid, 1.77 parts of mung bean sprouts Fermentation broth, 1.33 parts of eggplant broth, 1.00 parts of kale broth, 1.75 parts of taro broth, 1.26 parts of carrot broth, 1.00 parts of corn broth, 1.55 parts of cauliflower broth, 1.12 parts of coriander broth, 0.94 parts of root With beet fermented liquid, 1.55 parts of water spinach fermented liquid, 1.1...

Embodiment 3

[0064] A ferment liquid (the following parts are parts by weight), which is mixed with 26 parts of vegetable fermented liquid, 60 parts of fruit fermented liquid, 3 parts of herbal fermented liquid, 6 parts of mushroom fermented liquid, and 1 part of lotus seed fermented liquid. Co-produced.

[0065] The vegetable fermented liquid is composed of the following components: 1.90 parts of cucumber fermented liquid, 1.50 parts of winter melon fermented liquid, 1.00 parts of spinach fermented liquid, 1.77 parts of pumpkin fermented liquid, 1.50 parts of soybean fermented liquid, 1.00 parts of cabbage fermented liquid, 1.77 parts of mung bean sprouts Fermentation broth, 1.33 parts of eggplant broth, 1.00 parts of kale broth, 1.75 parts of taro broth, 1.26 parts of carrot broth, 1.00 parts of corn broth, 1.55 parts of cauliflower broth, 1.12 parts of coriander broth, 0.94 parts of root With beet fermented liquid, 1.55 parts of water spinach fermented liquid, 1.11 parts of bitter gourd...

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Abstract

The invention provides a ferment composition. The ferment composition is prepared by performing mixing and then performing chelating on the following components in parts by weight: 26-34 parts of vegetable fermentation liquid, 55-60 parts of fruit fermentation liquid, 3-5 parts of herbaceous fermentation liquid, 6-8 parts of mushroom fermentation liquid, and 1-3 parts of lotus seed fermentation liquid. The ferment composition is partially neutral, and is suitable for women to use for a long term; besides, each fermentation raw material is singly fermented, so that the condition that various raw materials are fermented at the same time and are in interaction to influence the quality of finished products is avoided; and besides, the condition that because of different fermentation periods for different raw materials, part fermentation is incomplete, and the finished products are unstable, is avoided.

Description

technical field [0001] The invention belongs to the field of enzymes, in particular to an enzyme liquid. Background technique [0002] Common fermentation technology and products at present all use defective products as main raw materials on 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 adopts mixed fermentation more, because different raw materials, the bacterial classification that needs and the time of fermentation are not the same, cause raw material fermentation incomplete, the finished product that makes is unstable, easily produces defectives such as multiple fermentations. Contents of the invention [0003] In view of this, it is necessary to provide an enzyme...

Claims

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Application Information

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IPC IPC(8): A23L33/00
Inventor 郑金镇郑卜元简光廷张晓林
Owner SHENZHEN CHUNRUI TRADE CO LTD
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