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Turmeric and pyrus pyrifolia nakai enzyme complex and preparation method thereof

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

Inactive Publication Date: 2018-03-23
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 turmeric

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A turmeric and red pear compound enzyme, which contains red pear enzyme stock solution and fresh turmeric whole herb, the mass ratio of red pear enzyme stock solution to fresh turmeric whole herb is 100:1. Its preparation method is as follows: wash fresh turmeric whole herb, pulverize and refine, add red pear enzyme stock solution, ferment naturally at room temperature for 1 year until maturity, repeatedly refine and filter to obtain the product.

[0031] 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

[0033] A turmeric and red pear compound enzyme, which contains red pear enzyme stock solution and fresh turmeric whole herb, the mass ratio of red pear enzyme stock solution and fresh turmeric whole herb is 50:1. Its preparation method is as follows: wash fresh turmeric whole herb, pulverize and refine, add red pear enzyme stock solution, ferment naturally at room temperature for 1 year until maturity, repeatedly refine and filter to obtain the product.

[0034] 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

[0036] A turmeric and red pear compound enzyme, which contains red pear enzyme stock solution and fresh turmeric whole herb, the mass ratio of red pear enzyme stock solution to fresh turmeric whole herb is 50:10. Its preparation method is as follows: wash fresh turmeric whole herb, pulverize and refine, add red pear enzyme stock solution, ferment naturally at room temperature for 1 year until maturity, repeatedly refine and filter to obtain the product.

[0037] 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 cyclically grinding, stirring, fermenting, ripening, and solid-liquid separation to obtain the product. 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 turmeric and pyrus pyrifolia nakai enzyme complex, which is prepared from pyrus pyrifolia nakai enzyme and turmeric. The enzyme complex has the beneficial effects of accelerating the fermenting speed, more effectively extracting nutritional ingredients of turmeric, reducing the fermenting cycle, avoiding introducing contaminating microorganisms and improving product safety.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a turmeric and 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/30
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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