Preparation method of enzyme for enhancing digestive tract function

A digestive tract and enzyme technology, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of not carrying out in-depth comprehensive processing, not being used, etc.

Inactive Publication Date: 2018-10-30
惠州嘉联生物科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, most of such huge resources have not been

Method used

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  • Preparation method of enzyme for enhancing digestive tract function
  • Preparation method of enzyme for enhancing digestive tract function
  • Preparation method of enzyme for enhancing digestive tract function

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method for an enzyme that enhances the function of the digestive tract is characterized in that it comprises the following specific steps:

[0025] S1. Wash 45 parts of Yunnan olives, 32 parts of chlorella, 15 parts of purslane, 14 parts of apples, 5 parts of hawthorn, and 4 parts of tomatoes. Remove the pits of Yunnan olives and peel the purslane. All utensils must be disinfected After use; air to drain the surface moisture, broken into slurry;

[0026] S2, preparation of probiotics:

[0027] Preparation of mother starter: 3 kinds of probiotics, Saccharomyces cerevisiae, Rhodotorulaglutinis, and Hanseniaspora uvarum, were compounded into mother starter in a mass ratio of 1:1:1; The medium is based on the slurry obtained in the S1 step;

[0028] S3, put the culture medium obtained in step S1 and the mother starter culture obtained in S2 into the fermenter, seal, ferment for 3 days at 36°C, filter with a 100-mesh sieve, and obtain the filtrate;

[0029] ...

Embodiment 2

[0038] A preparation method for an enzyme that enhances the function of the digestive tract is characterized in that it comprises the following specific steps:

[0039] S1. Wash 36 parts of Yunnan olives, 22 parts of chlorella, 11 parts of purslane, 12 parts of apples, 3 parts of hawthorn, and 1 part of tomato. Remove the pits of Yunnan olives and peel the purslane. All utensils must be disinfected After use; air to drain the surface moisture, broken into slurry;

[0040] S2, preparation of probiotics:

[0041] Preparation of mother starter: 3 kinds of probiotics, Saccharomyces cerevisiae, Rhodotorulaglutinis, and Hanseniaspora uvarum, were compounded into mother starter in a mass ratio of 1:1:1; The medium is based on the slurry obtained in the S1 step;

[0042] S3, put the culture medium obtained in step S1 and the mother starter culture obtained in S2 into the fermenter, seal, ferment for 2 days at 34°C, filter with a 100-mesh sieve, and obtain the filtrate;

[0043] S4,...

Embodiment 3

[0050] A preparation method for an enzyme that enhances the function of the digestive tract is characterized in that it comprises the following specific steps:

[0051] S1. Wash 52 parts of Yunnan olives, 39 parts of chlorella, 18 parts of purslane, 17 parts of apples, 8 parts of hawthorn, and 6 parts of tomatoes. Remove the pits of Yunnan olives and peel the purslane. All utensils must be disinfected After use; air to drain the surface moisture, broken into slurry;

[0052] S2, preparation of probiotics:

[0053] Preparation of mother starter: 3 kinds of probiotics, Saccharomyces cerevisiae, Rhodotorulaglutinis, and Hanseniaspora uvarum, were compounded into mother starter in a mass ratio of 1:1:1; The medium is based on the slurry obtained in the S1 step;

[0054] S3, put the culture medium obtained in step S1 and the mother starter culture obtained in S2 into the fermenter, seal, ferment for 4 days at 39°C, filter with a 100-mesh sieve, and obtain the filtrate;

[0055] ...

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PUM

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Abstract

The invention provides a preparation method of an enzyme for enhancing a digestive tract function. The preparation method comprises the following specific steps: S1, washing 36-52 parts of fructus phyllanthi, 22-39 parts of chlorella vulgaris, 11-18 parts of herba portulacae, 12-17 parts of apples, 3-8 parts of fructus crataegi and 1-6 parts of tomatoes, coring the fructus phyllanthi; peeling theherba portulacae, ensuring to disinfect all utensils for use, air-drying to remove surface water, crushing into slurry; S2, preparing a microecological preparation; and S3, placing a culture medium obtained in step S1 and a mother starter obtained in step S2 in a fermentation tank, sealing, fermenting at 34-39 DEG C for 2-4 days, and filtering by a 100-mesh sieve to obtain a filtrate. The preparation method provided by the invention uses pure natural plant components as a main functional formula, and provides an enzyme capable of enhancing the digestive tract function to enhance immunity and antibacterial and anti-inflammatory ability in a body after taking for a long term through synergistic composition of various functional components.

Description

technical field [0001] The invention belongs to the technical field of functional food, and in particular relates to a preparation method of an enzyme that enhances the function of the digestive tract. Background technique [0002] Yunnan olive, also known as emblica and oil glycerin, is a perennial deciduous tree of the Euphorbiaceae genus Oleoglycerol. Yunnan Province is the province with the widest distribution and highest yield of wild Yunnan olives in China. According to survey statistics, the Yunnan olive groves in Yunnan Province currently amount to 600,000 to 700,000 mu, with an area suitable for growth of more than 3 million mu, and an annual output of nearly 10,000 tons of fresh fruit. At present, most of such huge resources have not been utilized, let alone in-depth comprehensive processing. In recent years, Chinese medical circles and scientific research departments have proved through repeated tests and continuous research that Yunnan olive has obvious anti-ag...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L19/00
CPCA23V2002/00A23L19/00A23L33/00A23V2200/324A23V2200/32
Inventor 郭佳琛陈韦廷
Owner 惠州嘉联生物科技开发有限公司
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