Plant enzyme and preparation method thereof

A technology of plant enzymes and wolfberry, applied in food science, functions and applications of food ingredients, etc., can solve the problems of women's preparation of plant enzymes, achieve the effects of eliminating toxins in the body, promoting metabolism, and maintaining activity

Inactive Publication Date: 2019-09-27
XIAMEN YILIKANG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, most of the existing enzymes are prepared for anti-oxidation, improving the body's

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of plant enzyme, its composition comprises by weight: 8 parts of wolfberry, 6.3 parts of grapefruit, 7.2 parts of banana, 5.6 parts of blueberry, 3.6 parts of apple, 4.8 parts of broccoli, 3.8 parts of carrot, 1.8 parts of tomato, 2.3 parts of carnation , 1.9 parts of fennel, 0.25 parts of enzyme preservation agent, 6.2 parts of isomaltooligosaccharide and 0.25 parts of probiotics;

[0025] Enzyme-protecting agent is made by mixing trehalose, sodium azide and glycine according to the ratio of 1:1:1;

[0026] The live bacteria content of probiotics is 2×10 6 cfu / g.

[0027] A kind of plant ferment, its preparation method comprises the following steps:

[0028] a. Crush wolfberry, add deionized water according to the solid-to-liquid ratio of 1:30, take it out after microwave treatment for 60 minutes, heat in a water bath to 70°C, stir and extract for 5 hours, filter the liquid with suction, heat and concentrate in a water bath, add ethanol to precipitate, centrif...

Embodiment 2

[0033] A plant enzyme, its components include by weight: 9 parts of wolfberry, 8.6 parts of grapefruit, 7.5 parts of banana, 5.3 parts of blueberry, 3.9 parts of apple, 4.5 parts of broccoli, 4 parts of carrot, 1.6 parts of tomato, and 2.4 parts of carnation , 2.8 parts of fennel, 0.27 parts of enzyme preservation agent, 4.5 parts of isomaltooligosaccharide and 0.17 part of probiotics;

[0034] Enzyme-protecting agent is made by mixing trehalose, sodium azide and glycine according to the ratio of 1:1:1;

[0035] The live bacteria content of probiotics is 2×10 7 cfu / g.

[0036] A kind of plant ferment, its preparation method comprises the following steps:

[0037] a. Crush wolfberry, add deionized water according to the solid-to-liquid ratio of 1:30, take out after microwave treatment for 30 minutes, heat in a water bath to 70°C, stir and extract for 5 hours, filter the liquid with suction, heat and concentrate in a water bath, add ethanol to precipitate, centrifuge, and vacu...

Embodiment 3

[0042]A kind of plant enzyme, its composition comprises by weight: 10 parts of wolfberry, 7.2 parts of grapefruit, 7.9 parts of banana, 5.1 parts of blueberry, 4.1 parts of apple, 4.6 parts of broccoli, 4.2 parts of carrot, 1.7 parts of tomato, 2.5 parts of carnation , 2 parts of fennel, 0.29 parts of enzyme preservation agent, 5.6 parts of isomaltooligosaccharide and 0.19 part of probiotics.

[0043] Enzyme-protecting agent is made by mixing trehalose, sodium azide and glycine according to the ratio of 1:1:1;

[0044] The live bacteria content of probiotics is 2×10 8 cfu / g.

[0045] A kind of plant ferment, its preparation method comprises the following steps:

[0046] a. Crush wolfberry, add deionized water according to the solid-to-liquid ratio of 1:30, take it out after microwave treatment for 38 minutes, heat it in a water bath to 70°C, stir and extract for 5 hours, filter the liquid with suction, heat and concentrate in a water bath, add ethanol to precipitate, centrif...

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PUM

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Abstract

The invention relates to the technical field of plant enzyme preparation, in particular to a plant enzyme and a preparation method thereof. The plant enzyme comprises components in parts by weight as follows: fructus lycii, grapefruit, banana, blueberry, apple, broccoli, carrot, tomato, carnation, fennel, enzyme activity protection agent, isomaltooligosacharide and probiotics. By means of the broccoli, the carrot and the tomato, a large amount of antioxidant vitamin C, carotene, vitamin, carotene and protein are provided, and the plant enzyme is conducive to enhancing operational resistance of the female and keeping skin elasticity, enables metabolism of the skin to be fast, and has functions of improving blood circulation, promoting metabolism, eliminating toxins in the human body and regulating female endocrine through combination with the carnation and the fennel.

Description

technical field [0001] The invention relates to the technical field of plant enzyme preparation, in particular to a plant enzyme and a preparation method thereof. Background technique [0002] Enzymes originated in Japan and have been used for hundreds of years. The Japanese royal family designated enzymes as royal treasures. At present, enzyme products are popular in Europe, America and Taiwan, and are deeply loved by people. Enzymes are microbial preparations made from natural ingredients such as fresh vegetables, fruits, seaweeds, Chinese herbal medicines, mushrooms and seeds, which are fermented by different types of probiotics. Enzymes are rich in enzymes system, vitamins, minerals, active substances with a wide range of physiological effects, human probiotics, etc. Enzymes can enhance human metabolism, remove garbage and toxins in the body, quickly activate physiological functions, and create new cells. They are the best for intestinal health. Guaranteed, enzymes are ...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/324A23V2200/318A23V2200/30
Inventor 宋茂清
Owner XIAMEN YILIKANG BIOTECH CO LTD
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