A kind of Chinese cabbage enzyme and preparation method thereof

A technology of Chinese cabbage and enzyme, which is applied to 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, simple preparation process, and improved Nutritional and health value effects
CN109329926BActive Publication Date: 2022-04-26渭南职业技术学院
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
渭南职业技术学院
Publication Date
2022-04-26

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Abstract

A cabbage ferment and a preparation method thereof, characterized in that the preparation method comprises the following steps: preparing fermentation raw materials, mixing and fermenting, primary bacterial planting, secondary bacterial planting, and finally filtering the fermented liquid with a precision membrane filter, pouring Serve as a product after packaging or low-temperature storage. The benefits of the present invention are: the Chinese cabbage enzyme provided by the present invention does not lose or destroy the nutrient components of the Chinese cabbage raw material during the preparation process, and the obtained Chinese cabbage enzyme releases the effective substances in the Chinese cabbage, which significantly improves the health of the Chinese cabbage. It can prevent diseases such as cardiovascular disease and improve human immunity; in the preparation method provided by the invention, the preparation conditions simulate the natural production conditions of enzymes, the principle is scientific, the preparation process is simple, the preparation process is easy to control, and it is suitable for large-scale The obtained cabbage enzyme does not contain any chemical additives, is healthy and safe, has pure natural characteristics, can be taken for a long time, and is convenient to take, and has a good market prospect.
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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

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
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