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Ferment liquid for pets to drink and preparation method of ferment liquid

An enzyme and pet technology, applied in additional food elements, applications, animal feed, etc., can solve problems such as material selection, ratio, temperature setting, and unreasonable production process design, inability to retain active ingredients of enzymes, and inability to effectively control fermentation time, etc. , to reduce the production of bad flavor and harmful substances, promote mass reproduction, and soften the sour taste

Pending Publication Date: 2018-01-19
NANJING CANCHEN MICROBIAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the unreasonable material selection, proportioning, temperature setting, and production process design, the traditional production method of enzyme stock solution has defects such as single function, poor taste, unsatisfactory health care effect, and high product defect rate.
The existing enzyme production process is simple, the production cycle is very long, and there are the following disadvantages: a) it is easy to cause the growth of spoilage bacteria or mildew, and it is easy to cause food poisoning by mistake; b) the active ingredients of the enzyme cannot be effectively retained; c) The fermentation time cannot be effectively controlled, resulting in uncontrollable quality; d) The existing fruit and vegetable enzymes have a single nutritional component and cannot meet the nutritional needs

Method used

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  • Ferment liquid for pets to drink and preparation method of ferment liquid
  • Ferment liquid for pets to drink and preparation method of ferment liquid
  • Ferment liquid for pets to drink and preparation method of ferment liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) 20 apples, 15 bananas, 35 dragon fruit, 10 black wolfberries, 5 lemons, 3 onions, washed, ozone disinfected, and ozone concentration 30-50mg / m 3 , The time is 2-3h, peeled and cut into small pieces, smashed and put into a sterile reactor, processed by ultrasonic at a frequency of 85KHz, at 50-55℃ for 30min to obtain a slurry;

[0038] (2) Pour nitrogen into the fermentor to saturate it, add the slurry obtained in step 1 to the fermentor, and then add 5 parts of glucose, 5 parts of enzyme active agent, 25 parts of bacterial liquid A, and stir evenly at 28-35 Primary fermentation at a temperature of ℃ for 10-15 days; among them, the enzyme activator is from Lulose: Xylitol: R(+)-lipoic acid-L-lysine salt crystal form I: guar gum, According to the mass ratio of 3:1:2:0.5, the crystal form I of the R(+)-lipoic acid-L-lysine salt refers to the use of Cu-Kα radiation, and its X-ray powder In the diffraction pattern, there are diffraction peaks at 2θ values ​​5.102, 7.589, 10...

Embodiment 2

[0045] (1) 10 parts of apple, 20 parts of banana, 40 parts of dragon fruit, 15 parts of black wolfberry, 10 parts of lemon, 2 parts of onion, wash, ozone disinfection, ozone concentration 30-50mg / m 3 , The time is 2-3h, peeled and cut into small pieces, smashed and put into a sterile reactor, processed by ultrasonic at a frequency of 90KHz, at 50-55℃ for 50min to obtain a slurry;

[0046] (2) Pour nitrogen into the fermentor to saturate it, add the slurry obtained in step 1 to the fermentor, and then add 5 parts of glucose, 5 parts of enzyme active agent, 25 parts of bacterial liquid A, and stir evenly at 28-35 Primary fermentation at a temperature of ℃ for 10-15 days; among them, the enzyme activator is from Lulose: Xylitol: R(+)-lipoic acid-L-lysine salt crystal form I: guar gum, According to the mass ratio 4:2:3:1, the crystal form I of the R(+)-lipoic acid-L-lysine salt refers to the use of Cu-Kα radiation, and its X-ray powder In the diffraction pattern, there are diffractio...

Embodiment 3

[0053] (1) 15 parts of apple, 15 parts of banana, 35 parts of dragon fruit, 10 parts of black wolfberry, 5 parts of lemon, 3 parts of onion, wash, ozone disinfection, ozone concentration 30-50mg / m 3 , The time is 2-3h, peeled and cut into small pieces, smashed and put into a sterile reactor, processed by ultrasonic at a frequency of 85KHz, at 50-55℃ for 40min to obtain a slurry;

[0054] (2) Pour nitrogen into the fermentor to saturate it, add the slurry obtained in step 1 to the fermentor, and then add 5 parts of glucose, 5 parts of enzyme active agent, 25 parts of bacterial liquid A, and stir evenly at 28-35 Primary fermentation for 10-15 days at a temperature of ℃; among them, the enzyme activator is made up of Lulose: Xylitol: R(+)-Lipoic Acid: Guar Gum, according to the mass ratio of 3:2:2:1 The R(+)-lipoic acid refers to dextro-lipoic acid; the bacterial liquid A is composed of the following mass percentage of raw materials: water 90%, soybean meal 7%, yeast 2%, lactic acid ...

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Abstract

The invention discloses ferment liquid for pets to drink and a preparation method of the ferment liquid, and particularly relates to a compound fruit and vegetable stock solution prepared from the following raw materials of apples, bananas, pitayas, black Chinese wolfberries, lemons and onions. The preparation method comprises the following steps of performing filtering, then blending and adding oligosaccharide, vitamins, honey and the like, performing homogenizing, and then performing subpacking so as to prepare the ferment liquid. The fruit and vegetable ferment liquid is high in vitality ofvarious extracellular enzymes, and reasonable in proportion of the components, the components are notable in synergistic effects, the internal metabolism can be obviously promoted, foods in intestines can be effectively decomposed, intestine garbage is eliminated, and beneficial microorganism flora in the intestines can be maintained. The production technology is simple and easy to operate, is suitable for industrialized production, and has favorable economic benefits and social benefits.

Description

Technical field [0001] The invention relates to the technical field of fruit and vegetable fermented beverages, in particular to a fruit and vegetable blending enzyme solution with gastrointestinal function and a preparation method thereof. Background technique [0002] Enzymes, also known as enzymes, are a type of protein and are catalysts for various biochemical reactions. It exists in all kinds of living cells, making the cells show various life phenomena. The various metabolism, energy intake, growth and reproduction in the human body or animal body must be completed with the help of enzymes. [0003] Generally speaking, plant enzymes are made from fresh fruits and vegetables and fermented by a variety of probiotics. It is a microbial preparation rich in enzymes, vitamins, minerals and secondary metabolites. Common fruits, vegetables, brown rice, mushrooms, and traditional Chinese medicines can be used as raw materials for enzyme fermentation. Protease, lipase and superoxide ...

Claims

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Application Information

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IPC IPC(8): A23K10/30A23K20/163A23K10/18A23K10/12
Inventor 陈向东汪辉谭丽丽鲍张杰任聪
Owner NANJING CANCHEN MICROBIAL TECH
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