Enzyme compound

A composition and enzyme technology, applied in the field of enzymes, can solve problems such as unstable finished products, poor quality, and partial coldness, and achieve the effect of balanced nutritional components and stable product properties

Inactive Publication Date: 2018-02-23
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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A kind of ferment composition, it is prepared by chelation after mixing the following components by weight:

[0068] 41.86 parts of vegetable fermented liquid, the vegetable fermented liquid consists of the following components:

[0069] 2.60 parts of cauliflower fermentation liquid, 2.09 parts of carrot fermentation liquid, 1.40 parts of water spinach fermentation liquid, 2.27 parts of cucumber fermentation liquid, 2.01 parts of potato fermentation liquid, 1.39 parts of kelp fermentation liquid, 2.21 parts of bitter melon fermentation liquid, 1.89 parts of red bean fermentation liquid, 1.23 parts of Kale fermentation broth, 2.19 parts of leek fermentation broth, 1.56 parts of soybean fermentation broth, 1.05 parts of white radish fermentation broth, 2.17 parts of eggplant fermentation broth, 1.56 parts of cabbage fermentation broth, 0.75 parts of seaweed fermentation broth, 2.14 parts of cabbage fermentation broth, 1.46 parts of Loofah fermentation broth, 0.75 parts of...

Embodiment 2

[0079] A kind of ferment composition, it is prepared by chelation after mixing the following components by weight:

[0080] 35 parts vegetable fermented liquid, this vegetable fermented liquid is made up of following components:

[0081] 2.60 parts of cauliflower fermentation liquid, 2.09 parts of carrot fermentation liquid, 1.40 parts of water spinach fermentation liquid, 2.27 parts of cucumber fermentation liquid, 2.01 parts of potato fermentation liquid, 1.39 parts of kelp fermentation liquid, 2.21 parts of bitter melon fermentation liquid, 1.89 parts of red bean fermentation liquid, 1.23 parts of Kale fermentation broth, 2.19 parts of leek fermentation broth, 1.56 parts of soybean fermentation broth, 1.05 parts of white radish fermentation broth, 2.17 parts of eggplant fermentation broth, 1.56 parts of cabbage fermentation broth, 0.75 parts of seaweed fermentation broth, 2.14 parts of cabbage fermentation broth, 1.46 parts of Loofah fermentation broth, 0.75 parts of okra f...

Embodiment 3

[0091] A kind of ferment composition, it is prepared by chelation after mixing the following components by weight:

[0092] 45 parts of vegetable fermented liquid, this vegetable fermented liquid is made up of following components:

[0093] 2.60 parts of cauliflower fermentation liquid, 2.09 parts of carrot fermentation liquid, 1.40 parts of water spinach fermentation liquid, 2.27 parts of cucumber fermentation liquid, 2.01 parts of potato fermentation liquid, 1.39 parts of kelp fermentation liquid, 2.21 parts of bitter melon fermentation liquid, 1.89 parts of red bean fermentation liquid, 1.23 parts of Kale fermentation broth, 2.19 parts of leek fermentation broth, 1.56 parts of soybean fermentation broth, 1.05 parts of white radish fermentation broth, 2.17 parts of eggplant fermentation broth, 1.56 parts of cabbage fermentation broth, 0.75 parts of seaweed fermentation broth, 2.14 parts of cabbage fermentation broth, 1.46 parts of Loofah fermentation broth, 0.75 parts of okr...

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PUM

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Abstract

The invention provides an enzyme compound which is prepared in the manner of mixing and then chelating the following components in parts by weight: 35-45 parts of vegetable fermenting liquor, 35-45 parts of fruit fermenting liquor, 4-7 parts of herbal fermenting liquor, 2-5 parts of mushroom fermenting liquor and 8-13 parts of traditional Chinese medicine fermenting liquor. The enzyme compound provided by the invention has a neutral property and is suitable for the female to use for a long time; each fermenting raw material is singly fermented, so that various raw materials are prevented fromsimultaneous fermentation to interact and influence the quality of the end product; the problems of incomplete local fermentation and unstable end product caused by different fermentation periods of different raw materials can be avoided.

Description

technical field [0001] The invention belongs to the field of enzymes, in particular to an enzyme composition. Background technique [0002] At present, the common fermentation technology and products all use defective products as the main raw materials in the 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 mostly adopts mixed fermentation, because different raw materials, required bacterial classification and fermentation time are not the same, cause raw material fermentation not to be complete, 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 pr...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L33/00A23L2/39
CPCA23L2/39A23L31/00A23L33/00A23V2002/00A23V2200/30
Inventor 郑金镇郑卜元简光廷张晓林
Owner SHENZHEN CHUNRUI TRADE CO LTD
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