Plant enzyme and preparation method thereof
A technology of plant enzymes and enzyme initial solution, applied in food science, functions and applications of food ingredients, etc., can solve problems such as perishable, unavailable enzymes, perishable deterioration, etc., and achieve the effect of purifying blood and enhancing the body's immunity
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[0028] The present invention provides a method for preparing the plant enzyme described in the above scheme, which includes the following steps:
[0029] 1) Steam raw material A for 20-30 minutes to obtain raw material A after cooking;
[0030] 2) Mix the cooked raw material A and raw material B in the step 1), seal and ferment for 6-8 days, filter, and collect the filtrate to obtain the initial enzyme solution;
[0031] 3) The second fermentation of the initial enzyme solution of step 2) for 0.5 to 3 years to obtain plant enzymes.
[0032] In the present invention, the raw material A is cooked for 20-30 minutes to obtain the cooked raw material A. In the present invention, the raw material A is preferably sliced before cooking. In the present invention, the thickness of the slice is preferably 2 to 3 mm, more preferably 2.5 mm. In the present invention, it is preferable to perform cleaning before slicing to drain surface water. The present invention does not specifically limit t...
Embodiment 1
[0037] Weigh 95g of kelp, 105g of dandelion, 190g of angelica, 155g of codonopsis, 190g of astragalus, 105g of eucommia, 95g of medlar, 105g of ganoderma, 45g of honeysuckle and 105g of panax notoginseng, cut the above raw materials into 2mm thick slices, and cook at 100℃ 20min, get the raw material A after cooking.
[0038] Weigh apple 510g, carrot 290g, white radish 210g, cabbage 190g, pear 310g, celery 95g, cucumber 510g, banana 290g, beef 105g, lettuce 190g, fresh mushroom 210g, ginger 45g, grape 310g, hawthorn 95g, cabbage 310g, Flammulina 190g, green pepper 105g, eggplant 290g, lotus root 310g, lettuce 290g, fungus 110g, jujube 95g, sugar 2700g, vinegar 600g and yeast 65g, mix the steamed raw material A with the above raw materials, and seal and ferment at 25°C for 8 days , Pass through a sieve with an aperture of 1 mm, collect the filtrate to obtain the initial enzyme solution, and ferment the obtained initial enzyme solution at 37.5°C for 180 days to obtain plant enzymes....
Embodiment 2
[0040] Weigh 105g of kelp, 95g of dandelion, 210g of angelica, 145g of Codonopsis, 210g of astragalus, 95g of eucommia, 105g of wolfberry, 95g of ganoderma, 55g of honeysuckle and 95g of panax notoginseng, cut the above raw materials into slices with a thickness of 3mm, and steam them at 110°C 30min, get the raw material A after cooking.
[0041] Weigh apple 490g, carrot 310g, white radish 190g, cabbage 210g, pear 290g, celery 105g, cucumber 490g, banana 310g, burdock 95g, lettuce 210g, fresh shiitake mushroom 190g, ginger 55g, grape 290g, hawthorn 105g, cabbage 290g, Flammulina velutipes 210g, green pepper 95g, eggplant 310g, lotus root 290g, lettuce 310g, fungus 95g, jujube 105g, sugar 2300g, vinegar 650g and yeast 60g. Mix the steamed raw material A with the above raw materials, and seal and ferment at 30°C for 6 days , Pass through a sieve with an aperture of 2mm, collect the filtrate to obtain the initial enzyme solution, and ferment the obtained initial enzyme solution at 3...
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