Dendrobium devonianum Paxt enzyme drink with immunity enhancing function, and preparation method thereof

A technology of dendrobium dendrobium and purple skin stone, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food ingredients, etc., to achieve the effects of improving taste, accelerating fermentation speed, inhibiting the growth of harmful bacteria and producing by-products

Inactive Publication Date: 2019-03-29
云南拾然科技服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no technical literature report on the preparation of ferment by using Dendrobium violet as raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Weigh 1.0 portion of the fresh Dendrobium dendrobii whole herb after removing impurities, wash and cut into small pieces, add water twice the weight of Dendrobium dendrobium for beating to obtain dendrobium purple dendrobium juice, sterilize at 60°C for 20 minutes, and place in in a sterile fermentation vessel. Dissolve 2.0 parts of glucose in sterile water with 5 times the weight of fresh Dendrobium, add it to the fermentation container filled with Dendrobium juice, insert 0.1 part of Issaccharomyces strain into Dendrobium juice, and carry out once at 25°C Fermentation, the fermentation time is 30d, obtains the dendrobium fermented stoste. After the primary fermentation of the above fermentation stock solution, 0.1 part of Acetobacter aerlani was added, and the secondary fermentation was carried out at 25° C. for 90 days to obtain the secondary fermentation liquid. After the secondary fermentation of the above fermentation liquid is completed, it is pasteurized, and 0...

Embodiment 2

[0029] Weigh 2.0 parts after removing impurities from the leaves of Dendrobium dendrobii, wash and cut into small pieces, add water 4 times the weight of Dendrobium dendrobium for beating to obtain dendrobium purple dendrobium juice, sterilize at 70°C for 15 minutes, and place in sterile in the fermentation vessel. Dissolve 3.0 parts of fructose in sterile water 6 times the weight of fresh dendrobium, add it to the fermentation container filled with dendrobium juice, insert 0.4 parts of Kluyveromyces lactis into the dendrobium juice, at 28 ° C Carry out a fermentation, the fermentation time is 25d, obtain the dendrobium nodule fermentation stoste. After the primary fermentation of the above-mentioned fermentation stock solution was completed, 0.4 parts of Acetobacter xushii was added, and secondary fermentation was carried out at 27°C for 85 days to obtain a secondary fermentation liquid. After the secondary fermentation, the above-mentioned fermentation liquid was subjected ...

Embodiment 3

[0031]Weigh 3.0 parts after removing impurities from the fresh stems of Dendrobium dendrobii, wash and cut into small pieces, add water 6 times the weight of Dendrobium dendrobium for beating, and obtain dendrobium purple dendrobium pulp, sterilize at 80°C for 10 minutes, and place in a dry place after sterilization. in the fermentation vessel. Dissolve 4.0 parts of sucrose in sterile water 7 times the weight of fresh dendrobium, add it to the fermentation container filled with dendrobium juice, insert 0.8 parts of Schwann yeast strains into the dendrobium juice, and carry out once at 29 ° C. Fermentation, the fermentation time is 20d, and the dendrobium fermented stoste is obtained. After the primary fermentation of the above-mentioned fermentation stock solution, 0.8 parts of Acetobacter putida was added, and the secondary fermentation was carried out at 28° C. for 80 days to obtain the secondary fermentation liquid. After the secondary fermentation of the above-mentioned f...

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PUM

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Abstract

The invention discloses a Dendrobium devonianum Paxt enzyme drink, and relates to the technical field of healthcare foods. Raw materials of the Dendrobium devonianum Paxt enzyme drink comprise, by weight, 1-5 parts of Dendrobium devonianum Paxt, 2-10 parts of carbohydrate, 0.1-2 parts of a starter, 1-10 parts of functional oligosaccharides and 70-95 parts of water. Gradient fermentation treatmentis carried out, and gradient metabolism and conversion effects based on yeast fermentation, acetic acid fermentation and lactic acid fermentation make nutritional components in the Dendrobium devonianum Paxt fully glycolyzed to form small-molecular substances which can be easily absorbed by human bodies, so the nutritional components in the Dendrobium devonianum Paxt are greatly reserved, therebythe product is rich in secondary metabolites. The method fully improves the mouthfeel of the Dendrobium devonianum Paxt enzyme drink, and increases the content of various vitamins, amino acids and other functional components in the enzyme, so the Dendrobium devonianum Paxt enzyme has the efficacy of enhancing the digestion ability of human bodies, clearing the stomach, improving the resistibilityand promoting metabolism, thereby the nutrition and healthcare values of the enzyme are improved.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a dendrobium dendrobium enzyme drink with the function of improving immunity and a preparation method thereof. Background technique [0002] With the progress and development of social economy, due to factors such as accelerated pace of life, increased life pressure and lack of exercise, the human body is in an increasingly serious sub-health state, and people pay more and more attention to health and health care. [0003] The word "Enzyme" originated from Japan, which is often referred to as "enzyme". Now, the widely favored foods with health functions called "enzymes" are usually fermented foods made from various plants and fermented by saccharomyces or acetic acid bacteria. Enzymes are rich in nutrients such as enzymes, amino acids, vitamins, oligosaccharides, organic acids, and minerals. They have anti-fatigue, anti-aging, scavenging free radicals, improving intestinal m...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/105A23L33/21
CPCA23L2/382A23L2/52A23L33/105A23L33/21A23V2002/00A23V2200/14A23V2200/32A23V2200/324A23V2200/30A23V2250/21
Inventor 李德广
Owner 云南拾然科技服务有限公司
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