Seabuckthorn compound enzyme and preparation method thereof

Abstract

The invention relates to the technical field of enzymes, and discloses a seabuckthorn compound enzyme and a preparation method thereof. The seabuckthorn compound enzyme comprises the following materials: seabuckthorn seeds, chicken's gizzard-membrane, seabuckthorn stem powder, dried roxburgh roses, raw malt, seabuckthorn fruits, papayas, and pineapples. Seabuckthorn seeds are sued for koji preparation; enzymatic hydrolysis of seabuckthorn stem powder is carried out; and the prepared koji and seabuckthorn stem hydrolysate are fermented together for effectively increasing the content of aromaticalcohols in the final enzyme. Based on the fruits with digestion promotion function and through fermentation by the fermenting agent, the amount of probiotics in the enzyme is dominant, and the functional components, easy to be digested and absorbed by the gastrointestinal tracts, in the enzyme are significantly improved; and the seabuckthorn stem component is also used to improve the flavor andtaste of the seabuckthorn enzyme, and is conducive to the growth of probiotics and improvement of intestinal functions.

Description

technical field [0001] The invention relates to the technical field of enzymes, in particular to a seabuckthorn compound enzyme and a preparation method thereof. Background technique [0002] Enzyme is a Japanese food. It was introduced to my country in 1994. Japan refers to enzymes as enzymes. For example, fruit enzymes are called "fruit enzymes", which actually refer to the products of fruit fermentation. The materials used for enzymes are mainly plants such as fruits and vegetables, and there are few animals. The fermentation fungi used are mainly probiotics, including Aspergillus, yeast, Acetobacter, Bifidobacteria, etc. The resulting product is a mixture, including Undigested and decomposed plants, some active enzymes produced by probiotics and fungi for digesting plants, such as lipase, amylase, protease and superoxide dismutase, as well as minerals, multivitamins, and B vitamins, vitamin E, vitamin C, vitamin K, carotenoids, etc., as well as organic acids produced by...

AI Technical Summary

Problems solved by technology

[0005] Most of the existing enzymes are natural enzymes based on naturally fermented fruits and vegetables. For example, the invention patent CN 03104278.3 uses a variety of fruits and vegetables and pine juices for natural fermentation. Natural fermentation takes a long time and is easy to infect miscellaneous bacteria. Defects such as enzyme flavor and unobvious efficacy characteristics

In addition, the current enzyme or fruit and vegetable juice fermented beverages mostly use a single strain or a composite strain for single-step fermentation. For example, the invention patent CN201210018493. Single-step fermentation of multiple strains to prepare compound enzymes, the fermentation time is short, the fermentation process is simple, and the nutrients cannot be completely extracted.

[0006] Most of the enzyme products that appear on the market are fermented with a single fruit and vegetable. The single fruit and vegetable has a single nutritional component, which is not suitable for the adjustment of human body constitution. For example, CN 201310405540.3 uses a single mulberry to ferment. Most of the fermented beverages are produced by step-by-step fermentation of two strains or single-step fermentation of compound strains. For example, CX 201010110030.X uses the mixed fermentation of Monascus and rice wine yeast to prepare sea-buckthorn enzyme from sea-buckthorn puree, and the fermentation time is relatively short , the fermentation process is simple, and the nutrients in it cannot be completely extracted

At present, the seabuckthorn compound enzyme liquid prepared from the whole fruit of seabuckthorn, that is, the stems and leaves of seabuckthorn has not yet been seen.