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Green plum enzyme solution

A green plum enzyme, green plum technology, applied in the field of enzymes, can solve the problems of users' health effects, unstable quality of finished products, etc., and achieve the effect of balanced nutrition.

Inactive Publication Date: 2018-12-25
福建省玉源春生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem solved by the present invention is to overcome the shortcomings of the prior art that the quality of the finished product is not stable and has a certain impact on the health of the user, and to provide a greengage enzyme liquid

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment approach

[0027] The present invention provides the following embodiments: a green plum enzyme liquid, which is prepared by chelating after mixing the following components in parts by weight:

[0028] 24%-26% greengage fermented liquid;

[0029] 49%-51% comprehensive fermentation broth;

[0030] 4%-6% Yangxincao fermented liquid;

[0031] 4%-6% citrus fermentation liquid;

[0032] 9%-11% turmeric fermented liquid;

[0033] 4%-6% comprehensive vegetable fermentation broth.

[0034] Further, the comprehensive fermentation liquid is fermented from six kinds of fruits and vegetables, the six kinds of fruits and vegetables are pineapple, pineapple, lemon, kiwi, grape and apple, the comprehensive fermentation liquid is fermented from six kinds of fruits and vegetables, and the six kinds of fruits and vegetables They are pineapple, pineapple, lemon, kiwi fruit, grape and apple. Pineapple has the effects of clearing heat and relieving heat, promoting body fluid and quenching thirst, and diu...

Embodiment 1

[0056] A green plum enzyme liquid, which is mixed with 25% green plum fermented liquid, 50% comprehensive fermented liquid, 5% Yangxincao fermented liquid, 5% citrus fermented liquid, 10% turmeric fermented liquid and 5% comprehensive vegetable fermented liquid. Co-produced;

[0057] The comprehensive fermentation liquid is fermented from six kinds of fruits and vegetables, the six kinds of fruits and vegetables are pineapple, pineapple, lemon, kiwifruit, grape and apple, and the input ratio of the six kinds of fruits and vegetables is the same;

[0058] The comprehensive vegetable fermented liquid is fermented from eight kinds of vegetable mushrooms, and the input ratio of the eight kinds of vegetable mushrooms is the same.

Embodiment 2

[0060] A kind of green plum enzyme liquid, after it is mixed by 24% green plum fermented liquid, 51% comprehensive fermented liquid, 6% nourishing grass fermented liquid, 4% citrus fermented liquid, 9% turmeric fermented liquid and 6% comprehensive vegetable fermented liquid, chelate Co-produced;

[0061] The comprehensive fermentation liquid is fermented from six kinds of fruits and vegetables, the six kinds of fruits and vegetables are pineapple, pineapple, lemon, kiwifruit, grape and apple, and the input ratio of the six kinds of fruits and vegetables is the same;

[0062] The comprehensive vegetable fermented liquid is fermented from eight kinds of vegetable mushrooms, and the input ratio of the eight kinds of vegetable mushrooms is the same.

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Abstract

The invention discloses a green plum enzyme solution. The green plum enzyme solution is prepared by mixing and then chelating the following components in parts by weight: 25% of a green plum fermenting solution, 50% of a comprehensive fermenting solution, 5% of a Sedum aizoon L fermenting solution, 5% of an orange fermenting solution, 10% of a yellow ginger fermenting solution and 5% of a comprehensive vegetable fermenting solution. The finished product is balanced in nutritional ingredient, is neutral, and is suitable for women to use for a long time, and has effects of resisting oxidation and regulating the intestinal tract; each fermenting raw material is fermented independently, the circumstance that the various raw materials are fermented simultaneously, and affect one another to affect the quality of the finished product is avoided, meanwhile, the problems that the fermenting periods of different raw materials are different, thus, parts of the raw materials are fermented incompletely, and the finished product is not stable are avoided, and thus, the circumstance that health of a user is affected due to the quality problem of the finished product is avoided.

Description

technical field [0001] The invention relates to the field of enzymes, in particular to a greengage enzyme liquid. Background technique [0002] Enzyme liquid is a liquid obtained by fermenting organic vegetables, fruits, and herbs under specific conditions for a period of time. Its value is determined by the choice of raw materials and the length of fermentation time. Biotechnology is very advanced. Although the fermentation time of enzymes can be shortened through biotechnology, there is still a certain difference compared with the enzymes fermented by the ancient method. Enzymes exist in the form of liquid, paste and powder. When the existing enzyme liquid is made, the common method is to ferment a variety of fermented raw materials together. However, the fermentation time of each fermented liquid is different. If a variety of fermented raw materials are fermented together, because the fermentation The difference in time will seriously affect the quality of the product....

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2400/11A23V2200/30A23V2200/32A23V2250/76
Inventor 魏思明
Owner 福建省玉源春生物科技有限公司
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