Arctium lappa root enzyme liquid

A burdock and enzyme technology, applied in the field of enzymes, can solve problems such as incomplete fermentation and unstable finished products, achieve balanced nutrition and avoid different fermentation cycles

Inactive Publication Date: 2019-01-15
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 defects such as incomplete fermentation and unstable finished product of the prior art, and provide a kind of burdock ferment liquid

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment approach

[0027] The present invention provides the following embodiments: a burdock enzyme liquid, which is prepared by mixing the following components by weight and then chelating:

[0028] 29%-31% burdock fermentation broth;

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

[0030] 4%-6% honeysuckle fermentation broth;

[0031] 4%-6% green plum fermentation broth;

[0032] 4%-6% yellow ginger fermentation broth;

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

[0034] Further, the comprehensive fermentation broth is made by fermenting six kinds of fruits and vegetables. The six kinds of fruits and vegetables are pineapple, pineapple, lemon, kiwi, grape and apple. Pineapple has the functions of clearing heat and relieving heat, promoting body fluid, quenching thirst, and promoting urination. For heat injury, body heat, polydipsia, abdominal suffocation, indigestion, difficulty urinating and dizziness, pineapple has the effects of clearing heat and relieving heat, diuresis and swelli...

Embodiment 1

[0056] A burdock enzyme liquid, which consists of 30% burdock fermentation liquid, 50% comprehensive fermentation liquid, 5% honeysuckle fermentation liquid, 5% green plum fermentation liquid, 5% turmeric fermentation liquid and 5% comprehensive vegetable fermentation liquid After mixing, it is made by chelating;

[0057] The comprehensive fermentation broth is made by fermenting six kinds of fruits and vegetables. The six kinds of fruits and vegetables are pineapple, pineapple, lemon, kiwi, grape and apple, and the proportions of the six kinds of fruits and vegetables are the same;

[0058] The comprehensive vegetable fermentation liquid is formed by fermenting eight kinds of vegetable mushrooms, and the ratio of the eight kinds of vegetable mushrooms is the same.

Embodiment 2

[0060] A burdock enzyme liquid, which consists of 29% burdock fermentation liquid, 51% comprehensive fermentation liquid, 6% honeysuckle fermentation liquid, 4% green plum fermentation liquid, 4% yellow ginger fermentation liquid and 6% comprehensive vegetable fermentation liquid After mixing, it is made by chelating;

[0061] The comprehensive fermentation broth is made by fermenting six kinds of fruits and vegetables. The six kinds of fruits and vegetables are pineapple, pineapple, lemon, kiwi, grape and apple, and the proportions of the six kinds of fruits and vegetables are the same;

[0062] The comprehensive vegetable fermentation liquid is formed by fermenting eight kinds of vegetable mushrooms, and the ratio of the eight kinds of vegetable mushrooms is the same.

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PUM

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Abstract

The invention discloses arctium lappa root enzyme liquid. The arctium lappa root enzyme liquid is prepared through the following steps of mixing the following components in parts by weight: 30% of arctium lappa root fermentation liquid, 50% of comprehensive fermentation liquid, 5% of honeysuckle flower fermentation liquid, 5% of green plum fermentation liquid, 5% of yellow ginger fermentation liquid and 5% of comprehensive vegetable fermentation liquid, and performing chelating to obtain the arctium lappa root enzyme liquid. The finished product of the arctium lappa root enzyme liquid is balanced in nutrients and suitable for males to use, and has the efficacy of nourishing the kidney, reducing blood lipid and recuing blood pressure. Each fermentation raw material is singly fermented, so that the condition that various raw materials are fermented at the same time and interact to influence the quality of the finished product is avoided, besides, the problems that different raw materialsare different in fermentation periods, so that part of fermentation is incomplete, and the finished product is unstable, can be solved.

Description

Technical field [0001] The invention relates to the field of enzymes, in particular to a burdock enzyme liquid. Background technique [0002] Enzyme liquid is a liquid obtained by fermenting vegetables, mushrooms, fruits, and Chinese medicines for a period of time under specific conditions. There are hundreds of fermented raw materials. The fermentation time may be one year or three to five years. The longer the time, the better. Enzymes are commonly known as "enzymes". Enzymes in the body are mainly secreted by the spleen. Enzymes in vitro are mainly supplemented by food or enzyme drinks. Enzymes are essential life elements for maintaining normal body functions, promoting metabolism, and repairing tissues. It can also give full play to protein enzymes. Important role. The existing enzyme liquid mostly adopts mixed fermentation. Due to different raw materials, the required strains and fermentation time are different, resulting in incomplete fermentation of raw materials, unstab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/30A23V2200/3262A23V2200/326
Inventor 魏思明
Owner 福建省玉源春生物科技有限公司
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