Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fruit and vegetable enzyme and preparation method thereof

A fruit and vegetable enzyme and production method technology, applied in the field of enzymes, can solve the problems that the promoting effect of the enzyme cannot be fully reflected, the health care effect of the enzyme is poor, and the enzyme activity is low. The effect of enzymatic activity

Inactive Publication Date: 2018-11-23
江苏万能生物科技有限公司
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the existing fruit and vegetable enzymes have the technical problems of unbalanced nutrition and low enzyme activity, resulting in poor health care effects of enzymes, which cannot fully reflect the health-promoting effect of enzymes

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fruit and vegetable enzyme and preparation method thereof
  • Fruit and vegetable enzyme and preparation method thereof
  • Fruit and vegetable enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A fruit and vegetable enzyme, which is prepared by fermenting the following raw materials and compound microorganisms:

[0058] 55wt% of fruit, 35wt% of vegetable, 10wt% of honeycomb, the added amount of the compound microorganism is 5wt% of the total amount of raw materials, and the fruit includes hawthorn, kiwi, persimmon, jujube, grape and strawberry in equal proportions. Vegetables include carrots, tomatoes, potatoes, pumpkins and cucumbers in equal proportions. The composite microorganisms are Saccharomyces cerevisiae, acetic acid bacteria and lactic acid bacteria. The weight ratio is 1:2.5.

[0059] The preparation method of fruit and vegetable enzyme comprises the following steps:

[0060] 1) Raw material processing: wash the selected hawthorn and red dates, remove the pits, and drain; wash the selected kiwis, persimmons and potatoes, drain and peel them; wash and drain the selected grapes and strawberries; remove the selected carrots and tomatoes , pumpkins an...

Embodiment 2

[0065] A fruit and vegetable enzyme, which is prepared by fermenting the following raw materials and compound microorganisms:

[0066] 65wt% of fruits, 30wt% of vegetables, 5wt% of honeycombs, the added amount of the complex microorganism is 6wt% of the total amount of raw materials, the fruits include hawthorn, kiwi, persimmon, red dates, grapes and strawberries, and the vegetables include carrots , tomato, potato, pumpkin and cucumber, the composite microorganisms are Saccharomyces cerevisiae, acetic acid bacteria and lactic acid bacteria, the addition of Saccharomyces cerevisiae is 3wt% of the total amount of raw materials, and the weight ratio of acetic acid bacteria and lactic acid bacteria is 1:2 .

[0067] The preparation method of fruit and vegetable enzyme comprises the following steps:

[0068] 1) Raw material processing: wash the selected hawthorn and red dates, remove the pits, and drain; wash the selected kiwis, persimmons and potatoes, drain and peel them; wash ...

Embodiment 3

[0073] A fruit and vegetable enzyme, which is prepared by fermenting the following raw materials and compound microorganisms:

[0074] 67wt% of fruits, 25wt% of vegetables, 8wt% of honeycombs, the added amount of the compound microorganism is 7wt% of the total amount of raw materials, and the fruits include hawthorn, kiwi, persimmon, red dates, grapes and strawberries in equal proportions. Vegetables include carrots, tomatoes, potatoes, pumpkins and cucumbers in equal proportions, and the composite microorganisms are Saccharomyces cerevisiae, acetic acid bacteria and lactic acid bacteria, the addition of Saccharomyces cerevisiae is 4wt% of the total amount of raw materials, and the amount of acetic acid bacteria and lactic acid bacteria The weight ratio is 1:3.

[0075] The preparation method of fruit and vegetable enzyme comprises the following steps:

[0076] 1) Raw material processing: wash the selected hawthorn and red dates, remove the pits, and drain; wash the selected ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides fruit and vegetable enzyme. The fruit and vegetable enzyme is prepared from the following raw materials and composite microorganism through fermenting, wherein the raw materialscomprise 55 to 70 weight percent of fruits, 25 to 35 weight percent of vegetables and 5 to 10 weight percent of honeycomb; the composite microorganism is prepared from saccharomyces cerevisiae, acetic bacteria and lactobacillus; the fermenting comprises the steps of carrying out primary fermentation on the raw materials by the saccharomyces cerevisiae and carrying out secondary fermentation on aprimary fermentation solution by the acetic bacteria and the lactobacillus. The fruit and vegetable enzyme provided by the invention contains various nutrient elements of the fruits and the vegetables, a natural healthcare product-the honeycomb is also added in the fruit and vegetable enzyme, and a good nutrient value and a good healthcare effect are obtained; the raw materials are subjected to the secondary fermentation through the composite microorganism, so that the raw materials can be fully fermented, and the activity of enzyme can be increased; the obtained fruit and vegetable enzyme hasthe functions of promoting digestion, promoting metabolism, increasing the body immunity and reducing blood glucose.

Description

technical field [0001] The invention belongs to the technical field of enzymes, and in particular relates to a fruit and vegetable enzyme and a preparation method thereof. Background technique [0002] Enzyme is an essential substance to maintain the normal progress of life activities. It is called "living substance" and "substance that masters all life activities". However, with the increase of age and the acceleration of the pace of life, the enzyme content in the organism The activity of enzymes and enzymes will gradually decrease, leading to accelerated aging of the body and increasing the risk of disease of the body. Therefore, proper supplementation of enzymes can add a guarantee for the body to maintain or restore a good state. [0003] Enzyme food is a kind of good fermented products. After the beneficial bacteria contained in it enter the intestinal tract, they can inhibit the growth of harmful bacteria, help the balance of intestinal flora, and assist in the synthe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30
Inventor 不公告发明人
Owner 江苏万能生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com