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Rosa chinensis enzyme and preparation method thereof

An enzyme and rose technology, applied in the field of enzymes, can solve the problems that affect the development and utilization of enzyme products, difficult to control product quality, and lack of rich nutrients, and achieve the effects of easy product quality control, short time consumption, and shortened production time.

Inactive Publication Date: 2018-11-30
NANYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common enzymes in the market are mainly produced by the traditional fermentation process. The process is simple and takes a long time. It is greatly affected by the microorganisms in the environment, the fermentation system and the season. The product quality is difficult to control, and the nutrients are not rich, which affects the enzyme products. development and use of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The Chinese rose enzyme of the present invention adopts a multi-stage fermentation process, and each stage of fermentation process also adopts different fermentation strains to replace the mixed fermentation in the traditional fermentation, shorten the industrial production time, and have a balanced raw material ratio. Barley, mixed grains, fruits and vegetables, Edible mushrooms and fresh Chinese roses are fermented as the main raw materials. It is rich in nutrition and unique in flavor. The graded fermentation process makes the product quality easy to control and takes a short time.

[0033] A preparation method of Chinese rose enzyme mainly comprises the following steps:

[0034] Step 1. Select high-quality barley without mildew and impurities and mixed rice, buckwheat, corn, sorghum, and yam of equal quality. Wash it with tap water and dry it naturally for later use; select natural maturity, no damage, mildew, and no peculiar smell. Organic kiwi fruit and papaya wit...

Embodiment 2

[0049] A preparation method of Chinese rose enzyme mainly comprises the following steps:

[0050] Step 1. Select high-quality barley without mildew and impurities and mixed rice, buckwheat, corn, sorghum, and yam of equal quality. Wash it with tap water and dry it naturally for later use; select natural maturity, no damage, mildew, and no peculiar smell. Organic kiwi fruit and papaya with a slight aroma and soft texture, wash the outer fluff and dust, and dry for later use; collect rose buds that have just opened, do not loose petals, and have a fragrant smell, wash the dust and dry for later use; Naturally mature shiitake mushrooms without damage, mildew, and no peculiar smell, remove the stems of shiitake mushrooms, wash the dust and dry them for later use;

[0051] Step 2, take by weighing the barley and the grain after drying in the step 1 by mass ratio 1:1.5, then measure the water that accounts for 9 times of the total mass of the barley and the grain for subsequent use,...

Embodiment 3

[0065] A preparation method of Chinese rose enzyme mainly comprises the following steps:

[0066] Step 1. Select high-quality barley without mildew and impurities and mixed rice, buckwheat, corn, sorghum, and yam of equal quality. Wash it with tap water and dry it naturally for later use; select natural maturity, no damage, mildew, and no peculiar smell. Organic kiwi fruit and papaya with a slight aroma and soft texture, wash the outer fluff and dust, and dry for later use; collect rose buds that have just opened, do not loose petals, and have a fragrant smell, wash the dust and dry for later use; Naturally mature shiitake mushrooms without damage, mildew, and no peculiar smell, remove the stems of shiitake mushrooms, wash the dust and dry them for later use;

[0067] Step 2, take by weighing the barley and grain after drying in the step 1 by mass ratio 1:2, then measure the water that accounts for 10 times of the total mass of barley and grain for subsequent use, the hardness...

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PUM

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Abstract

The invention provides a rosa chinensis enzyme and a preparation method thereof. The preparation method comprises the following steps: adopting barley, grains, fruits and vegetables and edible fungusas well as fresh rosa chinensis as main raw materials, firstly cleaning the barley and the grains, air drying, pulping, stirring, adding amylase until the material is completely liquefied, sterilizing, transferring into a fermenting tank, adding glucoamylase and rhizobacterial enzyme, and performing the fermentation; after the fermentation, adding acetic bacteria dry powder to perform the secondary fermentation; adding diced and juiced chaenomeles speciosa, kiwi fruits, shiitake mushroom and rosa chinensis juice into the secondary fermented solution, uniformly stirring the fruit and vegetablejuice and the secondary fermented solution, adding lactobacillus viable dry powder, performing the tertiary fermentation to obtain an enzyme stock solution; and centrifuging the enzyme stock solution,collecting supernatant, filtering, adding rocky candy powder and erythritol, canning, and sterilizing, thus obtaining the rosa chinensis enzyme. The rosa chinensis enzyme adopts the barley, the grains, the fruits and vegetables and the edible fungus as well as the fresh rosa chinensis as main raw materials, and the multilevel fermentation of various strains is used for replacing the traditional combined fermentation, so that the product quality is easy to control, and the time is relatively short.

Description

technical field [0001] The invention relates to the technical field of enzymes, in particular to a rose enzyme and a preparation method thereof. Background technique [0002] Rose flower is rich in neroli, citronellol, glucoside, gallic acid and other nutrients. Rose flower has a long flowering period, is fragrant and colorful, sweet in taste and warm in nature. . [0003] Kiwi fruit is rich in nutrition, known as the "king of fruits", rich in vitamin C, fructose, malic acid, actinine, proteolytic enzymes, tannin pectin and sugars, as well as calcium, potassium, selenium, zinc, germanium And other trace elements and 17 kinds of amino acids needed by the human body, have significant effects on cleaning the stomach, anti-aging, preventing cardiovascular and cerebrovascular diseases, losing weight, relieving chronic fatigue, and improving immunity. [0004] Xuan papaya contains 19 kinds of amino acids, 18 kinds of mineral trace elements, vitamin C, saponins, flavonoids, malic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 鲁云风袁凌翔
Owner NANYANG NORMAL UNIV
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