Production technology of fructus phyllanthi ferment

A production process and technology of Amla japonica, applied in the functions of food ingredients, bacteria used in food preparation, food ingredients containing oligosaccharides, etc., can solve the problems of monotonous product form and lack of preparation method of Amla japonica enzyme, etc., To achieve the effect of promoting significant growth and inhibiting growth

Inactive Publication Date: 2018-02-09
浙江妙华生物科技有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] The purpose of the embodiment of the present invention is to provide a preparation method of emblica enzyme liquid, aiming to solve the problems of the existing emblica product form is monotonous and lacks the preparation method of emblica enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Select plump, non-rotten, mature fresh emblica, and remove rotten and moldy emblica;

[0020] (2) Amla emblica is cleaned and dried, and after drying, it is sterilized, treated with 300W ultrasonic waves, and the treatment time is 3 minutes;

[0021] (3) Carry out peeling and shelling by hand or with a peeling and shelling machine, after shelling, enter the crusher for crushing, and crush to slurry;

[0022] (4) Put it into a food-grade PE barrel after it is completely broken, add 100 kg of isomaltooligosaccharide to one ton of emblica and mix it, and let the mixture stand for 20 days at room temperature from 15°C to 35°C to make it fully mixed ;

[0023] (5) After the first mixing, add a small amount of various probiotics for the first anaerobic fermentation, wherein the probiotics are mainly lactic acid bacteria, Lactobacillus acidophilus, yeast, etc.;

[0024] (6) After 550 days of the first fermentation, after taking the liquid, filter it with a 120-mesh food-...

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PUM

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Abstract

The invention discloses a production technology of fructus phyllanthi ferment, and belongs to the technical field of preparation of ferment. According to the fructus phyllanthi ferment, fresh fructusphyllanthi which does not become putrid is used as a raw material, and lactic acid bacteria, lactobacillus acidophilus, bifidobacterium longum, microzymes and the like are used for ferment fermentation, and a certain quantity of isomaltooligosacharide and probiotics are added. The probiotics rapidly ferment to form the ferment based on nutrient namely the isomaltooligosacharide, and when the ferment achieves a certain concentration, a stock solution rich in the ferment can be obtained.

Description

technical field [0001] The invention relates to the technical field of enzyme preparation, in particular to a production process of emblica enzyme. Background technique [0002] Enzyme is a microbial fermentation product with good health care effect that has been popular in Europe, America, Japan, Southeast Asia, Taiwan and other countries and regions for more than ten years. Microbial enzymes are produced from one or more fresh vegetables, fruits, mushrooms, and Chinese herbal medicines through the fermentation of a variety of beneficial bacteria, and are rich in vitamins, enzymes, minerals, and secondary metabolites. Sexual microbial fermentation products. Through its own substance metabolism, microorganisms decompose the fermentation raw materials to produce many complex intermediate metabolites or cross-metabolites, realize the metabolic transformation between metabolites, and produce new physiologically active substances and more than a hundred new biological enzymes. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/135A23L33/125
CPCA23V2002/00A23V2400/113A23V2200/3204A23V2200/30A23V2250/28
Inventor 杨中武
Owner 浙江妙华生物科技有限公司
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