Fructus lycii enzyme and preparation method thereof

Abstract

The invention provides a fructus lycii enzyme and a preparation method thereof. The fructus lycii enzyme comprises the following raw materials in parts by weight: 50-60 parts of fructus lycii fresh fruits, 3-5 parts of red dates, 2-5 parts of lemon and 30-45 parts of sugar. The preparation method comprises the following steps: soaking and cleaning the red dates without cores, the lemon and the fructus lycii fresh fruits, slicing the lemon, juicing the fructus lycii fresh fruits, mixing the lemon slices and the fructus lycii juice with the red dates and adding the mixture in a fermenting tank,adding the sugar, sealing, and carrying out first-stage aerobic fermentation for 220-250 days at the temperature of 18-25 DEG C; after fermentation is finished, carrying out juice separation to obtainliquid supernatant, leaving the liquid supernatant standstill and carrying out second-stage anaerobic fermentation for 80-120 days at the temperature of 22-28 DEG C; after fermentation is finished, taking 70%-85% of liquid supernatant, adding 15%-30% of sugar in the liquid supernatant, and carrying out third-stage aerobic fermentation for 40-55 days at the temperature of 28-30 DEG C; and after fermentation is finished, carrying out homogenization treatment, sterilizing and filling to obtain the fructus lycii enzyme. The fructus lycii enzyme which has high nutritive value, is easily absorbed and utilized by human bodies, tastes mellow, is high in flavor and has less impurities is provided.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a wolfberry enzyme and a preparation method thereof. Background technique [0002] Lycium barbarum is a kind of plant with the same origin of medicine and food. It is an important medicinal plant resource in my country and a precious Chinese herbal medicine with the same source of medicine and food. The main chemical components of wolfberry are wolfberry polysaccharides, wolfberry flavonoids, betaine, carotenoids, and vitamin C. , a variety of amino acids, and also include active substances such as cryptoxanthin, zeaxanthin, phenols, organic acids, various enzymes and SOD. It has the effects of tonifying deficiency and benefiting essence, clearing away heat and improving eyesight. [0003] At present, wolfberry is mostly eaten by chewing dried fruit, soaking, making soup, beverages, alcohol, etc., because wolfberry fruit contains skin, pulp, juice and seeds, and t...

AI Technical Summary

Problems solved by technology

[0004] This application provides a wolfberry enzyme and its preparation method to solve the problem that the existing wolfberry enzyme has a short fermentation time, which leads to incomplete fermentation, cannot fully decompose and transform the nutritional components in wolfberry, and is not easy to be absorbed and utilized by the human body, thus The problem of reducing the nutritional and health benefits of wolfberry