Compound enzyme and preparation method thereof

A technology of composite enzymes and production methods, applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., to achieve the effects of enhancing peristalsis, removing toxins from the body, and regulating endocrine

Inactive Publication Date: 2018-11-02
程君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a compound enzyme that uses materials such as promoting digestion and cell activation, balancing endocrine and improving self-immunity to solve the problems of preventing gastrointestinal discomfort, skin care and beauty, and anti-aging.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] First take 600g of cabbage, soak it in brine for 5-10 minutes, wash it with water, slice it, drain and air-dry it, then squeeze it, filter and remove the sediment, extract the stock solution for later use, then take the peels of apples and oranges, and mix the lotus root with The pineapple is sliced, and the processed apple peel 100g, orange peel 50g, lotus root 20g, pineapple 20g are selected, soaked in salt water for 10-15 minutes, then taken out and mixed and stirred evenly, then crushed through a 50-mesh sieve through a crusher, and extracted with After mixing the spare stock solution, add 10ml of water and stir evenly, then add 50g of white sugar, 30g of brown sugar, and 20g of table salt, then put them into the container and ferment for 30-60 days;

[0016] At the same time, prepare lactic acid bacteria for use. The production process is to first prepare a liquid medium, sterilize it at a temperature of 110-120°C, and cool for 10-20 minutes to obtain a lactic acid bac...

Embodiment 2

[0018] Select 300g of cabbage, 120g of apple peel, 80g of orange peel, 100g of lotus root, 100g of pineapple, 100g of white sugar, 50g of brown sugar, 50g of table salt, 50g of prepared lactic acid bacteria, and 50ml of water to make a complex enzyme according to the method of Example 1.

Embodiment 3

[0020] Select 400g of cabbage, 100g of apple peel, 50g of orange peel, 30g of lotus root, 20g of pineapple, 150g of white sugar, 100g of brown sugar, 50g of table salt, 70g of prepared lactic acid bacteria, and 30ml of water to make a complex enzyme according to the method of Example 1.

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PUM

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Abstract

The invention provides a compound enzyme and a preparation method thereof. The compound enzyme comprises Chinese cabbage, apple peel, orange peel, lotus roots, pineapple, water, lactic acid bacteria and additives. The preparation method comprises the following steps: mixing the components in different proportion, processing and soaking the components in brine, performing the steps of juicing, filtration and precipitate removal, conducting stoste extraction, then carrying out primary fermentation, then adding the prepared lactic acid bacteria according to a proportion, and then performing secondary fermentation for 3 to 6 months to obtain the compound enzyme. The compound enzyme has a good taste, rich nutrients, high biological activity and good fermentation effect, has the effects of loosening bowels to relieve constipation, nourishing yin, moistening dryness and caring skins, and is very suitable for application and promotion in daily life.

Description

Technical field [0001] The invention relates to a compound enzyme and a preparation method thereof. Background technique [0002] Enzymes, also known as "enzymes", refer to high-molecular substances with biocatalytic functions. They are also essential proteins for maintaining normal body functions, digesting food, repairing tissues, etc., because they have anti-inflammatory and detoxifying effects, improve immunity and promote metabolism. It is widely used in disease diagnosis, clinical treatment, production and life. Because of its wide application, how to cultivate, extract and synthesize enzymes has become an important research topic. In the existing technology, the production of enzymes is usually made from apples. , Hawthorn, peach, onion, taro and other fruits and vegetables are peeled, washed, sliced, and then put into a sealed container and poured into a certain amount of water for a period of room temperature fermentation. After the entire fermentation process is complet...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30A23V2200/14A23V2200/32A23V2200/318A23V2200/326A23V2200/324A23V2200/302
Inventor 程君
Owner 程君
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