Inonotus obliquus magnetized enzyme and preparation method thereof

An enzyme, birch technology, applied in the field of Chaga magnetization enzyme and its preparation, can solve the problems of potential harm to consumers, easily lead to kidney stones, affect the digestive system, etc., to shorten the fermentation cycle, inhibit the spread and recurrence of cancer cells, The effect of improving quality

Inactive Publication Date: 2018-01-19
李立军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] From the analysis of the current beverage market, carbonated beverages are favored by the majority of young people because of their good taste. Apart from water, the main components of carbonated beverages are sugar and carbon dioxide; the most commonly consumed beverages are cola beverages. There are some potential harms: one is to affect the digestive system; the other is to cause obesity and damage teeth; the third is to cau

Method used

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  • Inonotus obliquus magnetized enzyme and preparation method thereof
  • Inonotus obliquus magnetized enzyme and preparation method thereof

Examples

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Effect test

Embodiment 1

[0031] A chaga magnetized enzyme, comprising the following components in parts by weight: 1.5 parts of biological enzyme, 51 parts of magnetized water, 15 parts of chaga, 10 parts of longan, 5 parts of wolfberry, 8 parts of Chinese jujube, 15 parts of ganoderma, honey 7 servings.

[0032] A preparation method of chaga magnetizing enzyme, the method steps are as follows:.

[0033] S1: according to the composition of raw materials, crush longan, chaga, jujube and ganoderma through 12 sieves, soak in tap water for 4 hours;

[0034] S2: Mix the components prepared in S1 evenly, and cook for 10 minutes;

[0035] S3: After the temperature of the material prepared in S2 drops to room temperature, add wolfberry, honey, and biological enzymes, mix evenly, and ferment at 18°C ​​for 5 days;

[0036] S4: adding magnetized water to the material prepared in S3, fermenting at 20°C for 77 days to obtain an enzyme;

[0037] S5: Press filter, desugar, purify, filter, fill, sterilize, pack an...

Embodiment 2

[0039] A chaga magnetized enzyme, comprising the following components in parts by weight: 3 parts of biological enzyme, 59 parts of magnetized water, 30 parts of chaga, 30 parts of longan, 20 parts of wolfberry, 15 parts of jujube, 8 parts of ganoderma, honey 3 copies.

[0040] A preparation method of chaga magnetizing enzyme, the method steps are as follows:.

[0041] S1: according to the composition of raw materials, crush longan, chaga, jujube and ganoderma through 100 sieves, soak in tap water for 6 hours;

[0042] S2: Mix the components prepared in S1 evenly, and cook for 8 minutes;

[0043] S3: After the temperature of the material prepared in S2 drops to room temperature, add wolfberry, honey, and biological enzymes, mix evenly, and ferment at 28°C for 4 days;

[0044] S4: adding magnetized water to the material prepared in S3, and fermenting at 25°C for 73 days to obtain an enzyme;

[0045] S5: Press filter, desugar, purify, filter, fill, sterilize, pack and store t...

Embodiment 3

[0047] A chaga magnetized enzyme, comprising the following components in parts by weight: 2 parts of biological enzyme, 53 parts of magnetized water, 20 parts of chaga, 23 parts of longan, 15 parts of wolfberry, 10 parts of jujube, 13 parts of ganoderma, honey 5 servings.

[0048] A preparation method of chaga magnetizing enzyme, the method steps are as follows:.

[0049] S1: according to the composition of raw materials, crush longan, chaga, jujube and ganoderma through 60 sieves, soak in tap water for 4 hours;

[0050] S2: Mix the components prepared in S1 evenly, and cook for 8 minutes;

[0051] S3: After the temperature of the material prepared in S2 drops to room temperature, add wolfberry, honey, and biological enzymes, mix evenly, and ferment at 20°C for 4 days;

[0052] S4: adding magnetized water to the material prepared in S3, fermenting at 21°C for 76 days to obtain the enzyme;

[0053] S5: Press filter, desugar, purify, filter, fill, sterilize, pack and store th...

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Abstract

The invention discloses an inonotus obliquus magnetized enzyme. The inonotus obliquus magnetized enzyme includes the following constituents in parts by weight: biological enzymes 1.5-3, magnetized water 51-59, inonotus obliquus 15-30, longans 10-30, fructus lycii 5-20, jujubes 8-15, ganoderma lucidum 8-15 and honey 3-7. The magnetized enzyme provided by the invention is prepared from the constituents like the inonotus obliquus, the fructus lycii and the longans, contains a large amount of functional components like plant fiber polysaccharides, alkaloids and steroid having the functions of resisting cancer, decreasing blood pressure, decreasing blood glucose, decreasing blood lipids and reactivating immunity and can improve the vitality of immune cells and inhibit the spread and reoccurrence of cancer cells; and moreover, the magnetized enzyme can prevent the stomach and intestines from absorbing harmful substances and has the efficacy of maintaining beauty and keeping young.

Description

technical field [0001] The invention relates to the technical field of health care products, in particular to a chaga magnetizing enzyme and a preparation method thereof. Background technique [0002] From the analysis of the current beverage market, carbonated beverages are favored by the majority of young people because of their good taste. Apart from water, the main components of carbonated beverages are sugar and carbon dioxide; the most commonly consumed beverages are cola beverages. There are some potential harms: one is to affect the digestive system; the other is to cause obesity and damage teeth; the third is to cause premature osteoporosis; the fourth is to easily lead to kidney stones. In addition to carbonated drinks, fruit and vegetable drinks have also become popular among consumers. However, fruit and vegetable drinks contain a lot of sugar, and long-term use will cause problems such as diabetes. In addition, some low-end fruit and vegetable drinks use sugar a...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/10A23L29/00A23L31/00A23L2/38A23L2/52
Inventor 李立军
Owner 李立军
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