Production technology of rosa roxbunghii enzyme

A production process, a technology of pear enzyme, applied in the field of production technology of prickly pear enzyme, can solve the problems of monotonous prickly pear product form and lack of production technology of prickly pear enzyme, and achieve the effects of treating oral inflammation, enhancing resistance 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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the embodiments of the present invention is to provide a production process of Rosa roxburghii enzyme liquid, aiming to solve the problems of the existing Rosa roxburghii product form is monotonous and lacks Rosa roxburghii enzyme production technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) choose full size, no rot, 100 tons of ripe fresh thorn pears, remove rotten, moldy thorn pears;

[0019] (2) Rosa roxburghii is cleaned and dried, and it is sterilized after drying, and is treated with an ultrasonic wave of 300W, and the processing time is 3 minutes;

[0020] (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;

[0021] (4) Put it into a food-grade PE barrel after it is completely broken, add 10,000 kg of isomaltooligosaccharide for mixing, and let the mixture stand at room temperature of 15°C to 35°C for 20 days to make it fully mixed;

[0022] (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.;

[0023] (6) After 550 days of the first fermentation, after taking the liquid, filter it with a 120-mesh fo...

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PUM

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Abstract

The present invention discloses a production technology of a rosa roxbunghii enzyme and belongs to the technical field of enzyme preparation. The rosa roxbunghii enzyme is prepared from fresh and non-rotten rosa roxbunghii as a raw material, lactic acid bacteria, lactobacillus acidophilus, bifidobacterium longum, yeasts, etc. are used as fermentable powder to conduct a fermentation, a certain amount of isomaltooligosaccharides and probiotics are added, the probiotics use the isomaltooligosaccharides as nutrition, the rapid fermentation is conducted to form the enzyme, and when the enzyme reaches a certain concentration, enzyme enriched raw liquid is obtained.

Description

technical field [0001] The invention relates to the technical field of enzyme preparation, in particular to a production process of Rosa roxburghii enzyme. Background technique [0002] Enzyme is a microbial fermented product that has been popular in Europe, America, Japan, Southeast Asian countries and China Taiwan for more than ten years, and is highly sought after by people with good health care effects. 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/135A23L33/14A23L33/125
CPCA23V2002/00A23V2400/113A23V2400/533A23V2200/308A23V2200/314A23V2200/3204A23V2200/324A23V2200/326A23V2200/334A23V2200/30A23V2250/28A23V2250/76A23V2300/48
Inventor 杨中武
Owner 浙江妙华生物科技有限公司
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