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Sedum aizoon enzyme and preparation method thereof

A technology of saving cabbage and enzymes, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of short optimal harvest period, etc., and achieve easy control of the preparation process, scientific principles, and convenient use. Effect

Active Publication Date: 2019-02-15
渭南职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To achieve the goal, the product has stable quality, good circulation, and convenient storage and quality preservation. It can solve the shortcomings of Chinese cabbage, which is rich in nutrition and has good health effects, but the best harvest period is short, and the edible and processed parts cannot be provided every year.

Method used

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  • Sedum aizoon enzyme and preparation method thereof
  • Sedum aizoon enzyme and preparation method thereof
  • Sedum aizoon enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of Chinese cabbage enzyme, the steps comprising:

[0022] ① Wash, drain, and dry the fresh Chinese cabbage leaves and tender stems that have been selected and removed from the thick stems, and then divide and prepare fermentation raw materials;

[0023] ② Mix the fermentation raw materials with brown sugar and water according to the weight ratio of 1:0.8:4, put them into a barrel, and ferment in a closed manner;

[0024] ③Primary planting: Add Saccharomyces cerevisiae with 1% weight of the mixed material to the above mixed material, culture Saccharomyces cerevisiae at 20-35°C for 2-3 days, add Saccharomyces cerevisiae and ferment at 25°C for 10 days, daily Stir twice after the fermentation and finish the 20-mesh coarse filtration to obtain a filtrate;

[0025] ④Secondary planting: add 0.5% of the primary filtrate to the primary filtrate by adding lactic acid bacteria-Streptococcus thermophilus and Lactobacillus delbrueckii subsp. ;

[0026] ⑤Fina...

Embodiment 2

[0029] In the embodiment of the present invention, a kind of Chinese cabbage enzyme uses fresh Chinese cabbage as a raw material, without adding pigments and preservatives.

[0030] The preparation method of described cabbage ferment, the steps comprise:

[0031] ① Wash, drain, and dry the fresh Chinese cabbage leaves and tender stems that have been selected and removed from the thick stems, and then divide and prepare fermentation raw materials;

[0032] ② Mix the fermented raw materials with brown sugar and water according to the weight ratio of 1:0.8:5, put them into barrels, and ferment in a closed manner;

[0033] ③Primary planting: Add Saccharomyces cerevisiae with 1.5% weight of the mixture to the above mixture, culture Saccharomyces cerevisiae at 20-35°C for 2-3 days, add Saccharomyces cerevisiae and ferment at 28°C for 15 days, daily Stir twice after the fermentation and finish the 20-mesh coarse filtration to obtain a filtrate;

[0034] ④Secondary planting: add 1% ...

Embodiment 3

[0038] In the embodiment of the present invention, a kind of Chinese cabbage enzyme uses fresh Chinese cabbage as a raw material, without adding pigments and preservatives.

[0039] The preparation method of described cabbage ferment, the steps comprise:

[0040] ① Wash, drain, and dry the fresh Chinese cabbage leaves and tender stems that have been selected and removed from the thick stems, and then divide and prepare fermentation raw materials;

[0041] ② Mix the fermented raw materials with brown sugar and water according to the weight ratio of 1:1:5, put them into a barrel, and ferment in a sealed container;

[0042] ③Primary planting: Add Saccharomyces cerevisiae with 2% weight of the mixed material to the above mixed material, culture Saccharomyces cerevisiae at 20-35°C for 2-3 days, add Saccharomyces cerevisiae and ferment at 28°C for 10 days, every day Stir twice after the fermentation and finish the 20-mesh coarse filtration to obtain a filtrate;

[0043]④Secondary ...

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Abstract

The invention relates to a sedum aizoo enzyme and a preparation method thereof. The method is characterized in that the preparation method comprises the following steps: preparing fermentation raw materials, conducting mixing and fermentation, planting bacteria for the first time, planting bacteria for the second time, filtering fermentation liquor by using a precise membrane filter, and conducting filling or low-temperature storing so as to obtain the product. The invention has the beneficial effects that: in the preparation process of the sedum aizoon ferment provided by the invention, the nutrient components of the sedum aizoon raw materials are not lost or destroyed, and the prepared sedum aizoon enzyme releases effective substances in the sedum aizoon, remarkably improves the nutrition and health care value, can prevent cardiovascular diseases and improve immunity. In the preparation method provided by the invention, the preparation conditions simulate the natural generation conditions of the enzyme, the principle is scientific, the preparation process is simple, and the preparation process is easy to control and suitable for large-scale production. The obtained sedum aizoo enzyme does not contain any chemical additive, is healthy and safe, has the characteristics of pure nature, can be taken for a long time, is convenient to take, and has good market prospect.

Description

technical field [0001] The invention belongs to the field of enzyme preparation, and in particular relates to a Chinese cabbage enzyme and a preparation method thereof. Background technique [0002] Sedum aizoon L., also known as Sedum aizoon L., also known as Tusanqi, Huoxuedan, Jiuxincao, Yangxincao, Yangxincai, also known as Sedum Sanqi in Chinese herbal medicine, belongs to the perennial root of Crassulaceae The succulent herb is mainly produced in Sichuan, Hubei, Jiangxi, Zhejiang, Jiangsu, Shandong, Shaanxi, Gansu, Northeast and other places. The Ministry of Health announced that Chinese cabbage is both food and medicine. Modern pharmacological studies have shown that cabbage has hemostatic and antibacterial effects, and its extracts can accelerate blood coagulation, constrict blood vessels, and excite the heart. It is a new type of vegetable cultivated from traditional wild vegetables. Its edible part of tender stems and leaves is comprehensive in nutrition, rich in...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/105
CPCA23L33/00A23L33/105A23V2002/00A23V2200/326A23V2200/324A23V2250/21
Inventor 不公告发明人
Owner 渭南职业技术学院
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