Preparation method of dendrobium stem enzyme

A technology of Dendrobium nobile and enzymes, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of the taste and nutrition of Dendrobium nobile enzymes that are difficult to satisfy, affect appetite, and poor taste, and achieve The effect of sweetness in the mouth, increase of beneficial ingredients, and excellent taste

Inactive Publication Date: 2018-03-20
赤水市桫龙虫茶饮品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Enzymes are involved in almost all body activities, and the human body can maintain normal metabolism, autoimmunity, repair tissues, etc. with its participation; for this reason, in the prior art, a large amount of fruits and vegetables are used as raw materials to prepare beverages, so that the enzyme content is rich; Although the fruit and vegetable beverage can provide certain enzymes for the human body, and is rich in nutrition and delicious in taste, in order t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of Dendrobium nobile ferment, is characterized in that, comprises the following steps:

[0023] (1) Mix Dendrobium nobile and quinoa in a mass ratio of 5:4, pulverize into powder, and adjust its moisture content to 60%, add 3% microbial preparations accounting for the mass of the mixed raw materials, and the microbial preparations are prepared by mass ratio of 3:1 Composed of yeast and acetic acid bacteria, placed at 45°C, anaerobic fermentation treatment for 20 days, soaked in water for 2 hours, filtered to obtain filter residue A and filtrate B;

[0024] (2) Squeeze kiwi fruit with 2 times the quality of Dendrobium nobile into juice, filter to obtain filter residue C and filter residue D;

[0025] (3) Mix tangerine peel, Atractylodes macrocephala, amomum, and malt with filter residue A and filter residue C, incorporate into water 10 times the quality of Dendrobium nobile for beating, extract by microwave, and filter to obtain the extract, wherein,...

Embodiment 2

[0028] A preparation method of Dendrobium nobile ferment, is characterized in that, comprises the following steps:

[0029] (1) Mix Dendrobium nobile and quinoa in a mass ratio of 8:7, grind it into powder, and adjust its moisture content to 40%, add 1% microbial preparation accounting for the quality of the mixed raw material, and the microbial preparation consists of a mass ratio of 5:1 Composed of yeast and acetic acid bacteria, placed at 28°C, anaerobic fermentation treatment for 10 days, soaked in water for 1 hour, filtered to obtain filter residue A and filtrate B;

[0030] (2) Squeeze kiwi fruit with 2 times the quality of Dendrobium nobile into juice, filter to obtain filter residue C and filter residue D;

[0031] (3) Mix tangerine peel, Atractylodes macrocephala, amomum, malt with filter residue A and filter residue C, and add water to make a slurry, extract through microwave, and filter to obtain the extract, wherein the mass ratio of tangerine peel, Atractylodes ma...

Embodiment 3

[0034] A preparation method of Dendrobium nobile ferment, is characterized in that, comprises the following steps:

[0035] (1) Mix Dendrobium nobile and quinoa in a mass ratio of 6:3, grind it into powder, and adjust its moisture content to 50%, add 2% microbial preparations accounting for the quality of the mixed raw materials, and the microbial preparations are prepared by mass ratio of 4:1 Composed of yeast and acetic acid bacteria, placed at 28°C, anaerobic fermentation treatment for 10 days, soaked in water for 1 hour, filtered to obtain filter residue A and filtrate B;

[0036] (2) Squeeze kiwi fruit with 2.5 times the quality of Dendrobium nobile into juice, filter to obtain filter residue C and filter residue D;

[0037] (3) Mix tangerine peel, Atractylodes macrocephala, amomum, malt with filter residue A and filter residue C, and add water to make a slurry, extract through microwave, and filter to obtain the extract, wherein the mass ratio of tangerine peel, Atractyl...

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PUM

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Abstract

The invention discloses a preparation method of Dendrobium nobile enzyme, which relates to the field of food technology. The method comprises mixing and pulverizing Dendrobium nobile and quinoa, fermenting with acetic acid bacteria and yeast, squeezing kiwi fruit, and extracting tangerine peel, Atractylodes macrocephala, amomum and malt. It is obtained by mixing and extracting with fermentation broth filter residue and kiwifruit filter residue, and blending the extract with fermentation broth and kiwifruit juice. The method of the present invention enables the nutrient components in Dendrobium nobile to be fully fermented to form small molecular substances that can be fully absorbed by the human body, retains the nutrient components in Dendrobium nobile to a great extent, and also allows the active components in quinoa to participate Fermentation, combined with traditional Chinese medicine extracts, enhances the anti-oxidation and anti-aging effects of the prepared enzymes; makes the enzymes have the effects of enhancing immunity and anti-cancer, and improves the nutritional quality of the enzymes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of Dendrobium nobile enzyme. Background technique [0002] The main function of Dendrobium nobile is to nourish the stomach and promote body fluid, nourish yin and clear away heat. It is clinically used for febrile disease injuring body fluid, thirsty tongue, asthenic heat after illness, stomach trouble, retching, light tongue with little moss. It has the functions of enhancing immunity, strengthening yin and nourishing essence, promoting body fluid and nourishing stomach, nourishing lung and relieving cough, nourishing yin and clearing heat, promoting body fluid and quenching thirst, used for fever injury, thirst and tongue dryness, deficiency heat after illness, anti-cancer, nourishing stomach and promoting body fluid, nourishing Yin clearing heat, clearing liver, improving eyesight, regulating blood fat, lowering blood sugar, etc. It has special effects on...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/105A23L19/00
CPCA23L33/00A23L19/09A23L33/105A23V2002/00A23V2200/302A23V2250/21
Inventor 张洪来
Owner 赤水市桫龙虫茶饮品有限责任公司
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