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Honey and pyrus pyrifolia Nakai composite ferment and preparation method thereof

A compound enzyme, red pear enzyme technology, applied in the function of food ingredients, food science, application and other directions, to achieve the effect of avoiding miscellaneous bacteria, reducing fermentation cycle, and effectively extracting

Inactive Publication Date: 2018-03-20
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 honey

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A honey red pear compound enzyme comprises red pear enzyme stock solution and honey, and the mass ratio of red pear enzyme stock solution to honey is 100:1. Its preparation method is as follows: add honey to red pear enzyme stock solution, ferment naturally at room temperature for 1 year to maturity, repeatedly refine and filter to obtain the product.

[0026] 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

[0028] A honey red pear compound enzyme comprises red pear enzyme stock solution and honey, and the mass ratio of red pear enzyme stock solution to honey is 50:1. Its preparation method is as follows: add honey to red pear enzyme stock solution, ferment naturally at room temperature for 1 year to 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 3

[0031] A honey-red pear compound enzyme comprises red pear enzyme stock solution and honey, and the mass ratio of red pear enzyme stock solution to honey is 50:10. Its preparation method is as follows: add honey to red pear enzyme stock solution, ferment naturally at room temperature for 1 year to 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".

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PUM

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Abstract

The invention discloses a honey and pyrus pyrifolia Nakai composite ferment. The honey and pyrus pyrifolia Nakai composite ferment comprises pyrus pyrifolia Nakai ferment original fluid and honey. Thehoney 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 honey 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 honey 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 body. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/25A23L33/10
CPCA23L21/25A23L33/10A23V2002/00A23V2200/30
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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