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Cactus and ginkgo enzyme and preparation method thereof

A technology of cactus and ginkgo, applied in the field of cactus ginkgo enzyme and its preparation, can solve the problems of function, single nutrition, and low extraction efficiency of beneficial ingredients, and achieve good health effects

Active Publication Date: 2018-08-21
ZIBO VOCATIONAL INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no enzyme products on the market that use ginkgo and cactus as the main fermentation raw materials. If cactus enzyme or ginkgo enzyme is prepared separately, the function and nutrition are relatively simple, and the extraction efficiency of beneficial ingredients is not high.

Method used

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  • Cactus and ginkgo enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Prepare the enzyme as follows:

[0025] (1) Slice the cactus to a thickness of 0.2-0.5 cm, mix 3 kg of cactus with 1 kg of sugar, and add 0.8 kg of ginkgo fruit;

[0026] (2) Add 14L of water to the mixture in step (1), and inoculate Saccharomyces cerevisiae, Lactobacillus plantarum and Gluconacetobacter according to the number of cells 3:1:0.5, so that the number of cells after inoculation reaches 3 to 5×10 5 CFU / mL; anaerobic fermentation at 30°C for 7 days;

[0027] (3) Add 2 kg of linden raw honey to the fermented mixture in step (2), and continue the anaerobic fermentation for 3 days.

[0028] (4) Filter the ferment fermented in step (3) by filter cloth.

Embodiment 2

[0030] Prepare the enzyme as follows:

[0031] (1) Slice the cactus to a thickness of 0.2-0.5 cm, mix 2 kg of cactus with 1 kg of sugar, and add 0.8 kg of ginkgo fruit;

[0032] (2) Add 12L of water to the mixture in step (1), and inoculate Saccharomyces cerevisiae, Lactobacillus plantarum and Gluconacetobacter according to the number of cells 2:1:0.5, so that the number of cells after inoculation reaches 3 to 5×10 5 CFU / mL; anaerobic fermentation at 30°C for 7 days;

[0033] (3) Add 1.6 kg of linden raw honey to the fermented mixture in step (2), and continue the anaerobic fermentation for 4 days.

[0034] (4) Filter the ferment fermented in step (3) by filter cloth.

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Abstract

The present invention discloses a cactus and ginkgo enzyme and a preparation method thereof, and belongs to the technical field of fermented food. The ginkgo and cactus are used as raw materials; andanaerobic fermentation is carried out by using saccharomyces cerevisiae, lactobacillus plantarum and gluconacetobacter xylinus as fermenting microorganisms. The enzyme prepared by the method has a free radical scavenging rate of 90% or more and a SOD enzyme of 460 U / mL, can enable beneficial components in the raw materials to be dissolved out more, enables the total flavonoid content to reach 3,679 mg / L or more, and has very good health-care functions.

Description

technical field [0001] The invention relates to a cactus ginkgo enzyme and a preparation method thereof, belonging to the technical field of fermented food. Background technique [0002] Ginkgo biloba is one of the herbs with anti-active gene ability. Ginkgo biloba is effective in protecting lipids (components of cell membranes) from free radical damage. In addition, eating ginkgo fruit can inhibit bacteria and kill bacteria, eliminate diseases and relieve coughs, resist waterlogging and insect pests, stop turbidity and lower serum cholesterol. And can reduce the level of lipid peroxidation, reduce freckles, moisturize the skin, beautiful appearance. [0003] Cactus is rich in vitamin B1, vitamin B2, carotene, iron, zinc and other trace elements and a variety of amino acids, minerals, protein, cellulose, calcium, etc., especially high-quality antioxidants. It has the effects of promoting qi and blood circulation, clearing away heat and detoxification, reducing swelling and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30
Inventor 赵斐
Owner ZIBO VOCATIONAL INST
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