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Dandelion and pyrus pyrifolia Nakai composite ferment and preparation method thereof

A technology of compound enzyme and red pear enzyme, which is applied in food science and other directions to achieve the effect of speeding up fermentation speed, reducing fermentation cycle and improving product safety

Inactive Publication Date: 2018-03-16
昆明满天红生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After searching, there is no report of co-fermentation of red pear and dandelion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A dandelion red pear compound enzyme, which contains red pear enzyme stock solution and fresh dandelion herb, the mass ratio of red pear enzyme stock solution to fresh dandelion herb is 100:1. The preparation method is as follows: wash the whole fresh dandelion herb, pulverize and refine, add red pear enzyme stock solution, naturally ferment at normal temperature for 1 year until maturity, repeatedly refine and filter to obtain the product.

[0029] Wherein, the preparation method of the red pear enzyme stock solution comprises the following steps: taking fresh red pears, crushing and grinding, adding brown sugar and strains, fermenting, repeatedly grinding, stirring, fermenting, ripening, and solid-liquid separation to obtain the instant red pear. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" published by the applicant on November 9, 2016 with the publication number "CN106072093A".

Embodiment 2

[0031] A dandelion red pear compound enzyme, which contains red pear enzyme stock solution and fresh dandelion herb, the mass ratio of red pear enzyme stock solution to fresh dandelion herb is 50:1. The preparation method is as follows: wash the whole fresh dandelion herb, pulverize and refine, add red pear enzyme stock solution, naturally ferment at normal temperature for 1 year until maturity, repeatedly refine and filter to obtain the product.

[0032] Wherein, the preparation method of the red pear enzyme stock solution comprises the following steps: taking fresh red pears, crushing and grinding, adding brown sugar and strains, fermenting, repeatedly grinding, stirring, fermenting, ripening, and solid-liquid separation to obtain the instant red pear. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" published by the applicant on November 9, 2016 with the publication number "CN106072093A".

Embodiment 3

[0034] A dandelion red pear compound enzyme, which contains red pear enzyme stock solution and fresh dandelion herb, the mass ratio of red pear enzyme stock solution to fresh dandelion herb is 50:10. The preparation method is as follows: wash the whole fresh dandelion herb, pulverize and refine, add red pear enzyme stock solution, naturally ferment at normal temperature for 1 year until maturity, repeatedly refine and filter to obtain the product.

[0035] Wherein, the preparation method of the red pear enzyme stock solution comprises the following steps: taking fresh red pears, crushing and grinding, adding brown sugar and strains, fermenting, repeatedly grinding, stirring, fermenting, ripening, and solid-liquid separation to obtain the instant red pear. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" published by the applicant on November 9, 2016 with the publication number "CN106072093A".

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PUM

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Abstract

The invention discloses a dandelion and pyrus pyrifolia Nakai composite ferment. The dandelion and pyrus pyrifolia Nakai composite ferment comprises pyrus pyrifolia Nakai ferment original fluid and dandelions. The dandelion and pyrus pyrifolia Nakai composite ferment disclosed by the invention has the beneficial effects that the fermentation speed can be increased, nutrient components of the dandelions can be effectively extracted, the fermentation period can be shortened, infectious microbes are prevented from being introduced, and the product safety is improved.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a dandelion red pear compound enzyme and a preparation method thereof. Background technique [0002] Enzyme, also known as "enzyme", is a special protein and a biological catalyst. It only exists in the active tissues of animals, plants and microorganisms. The rate of various biochemical reactions (oxidation, reduction, decomposition, synthesis, transformation), the metabolism of all cells in the human body, regeneration, decomposition, digestion, synthesis, etc., all rely on enzymes to complete, so enzymes are also called "the fountain of life". ". [0003] Enzymes are carbon compounds composed of carbon, hydrogen, nitrogen, and oxygen atoms, namely amino acids. It basically constitutes the combination of amino and carboxyl atoms, which is made according to the combined form. There are about 300 kinds of all atoms. Of these, 20 amino acids are used by the human bod...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 朱苾锋朱景宇李云玮朱星宇
Owner 昆明满天红生物科技有限公司
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