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Preparation method for novel ferment oral liquid for maintaining beauty, keeping young and delaying senescence

A technology for delaying aging, beautifying and beautifying the skin, which can be applied in food science and other fields. It can solve the problems that fermentation products cannot be directional controlled, enzyme oral liquid cannot be directional prevention, and natural fermentation takes a long time, so as to shorten the production cycle, delay aging, and improve beauty. The effect of beauty and aging

Inactive Publication Date: 2019-12-10
聊城市嘉诚农业科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, almost all enzyme oral liquids currently adopt natural inoculation method, the natural fermentation time is long, and the fermentation products cannot be directional controlled
Therefore, the produced enzyme oral liquid cannot play the role of directional prevention and directional treatment

Method used

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  • Preparation method for novel ferment oral liquid for maintaining beauty, keeping young and delaying senescence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Preparation of liquid strains: Prepare liquid strains of Bacillus subtilis, Lactobacillus, Aspergillus oryzae, and yeast according to conventional microbial operation methods.

[0012] Raw material processing: Weigh each raw material, wash wolfberry, astragalus, and angelica, soak them in warm water for 1 hour, and then boil them in boiling water at 90°C for 2 hours, during which time they are manually stirred. The ratio of material to water is 1:8.

[0013] Inoculation: After boiling, wait for natural or artificial cooling to 30-40°C, filter, discard the filter residue, add mulberry powder, selenium-enriched germinated black wheat flour, rice germ powder, rock sugar, mix and dissolve to obtain the raw material of the fermentation liquid, and mix with bacteria The solution was mixed and inoculated at a ratio of 15:1.

[0014] Fermentation: Transfer the inoculated bacteria liquid to a large tank, cover the tank mouth with 8 layers of gauze, place it in a clean and dust-...

Embodiment 2

[0017] Preparation of liquid strains: Prepare liquid strains of Bacillus subtilis, Lactobacillus, Aspergillus oryzae and yeast according to conventional methods.

[0018] Raw material processing: Weigh each raw material, wash wolfberry, astragalus, and angelica, soak them in warm water for 1 hour, and then boil them in boiling water at 95°C for 2 hours, during which time they are manually stirred. The ratio of material to water is 1:12. The amount of each raw material was used in equal amounts according to the mass fraction.

[0019] Inoculation: After boiling, wait for natural or artificial cooling to 30-40°C, filter, discard the filter residue, add mulberry powder, selenium-enriched germinated black wheat flour, rice germ powder, rock sugar, mix and dissolve to obtain the raw material of the fermentation liquid, and mix with bacteria The solution was mixed and inoculated at a ratio of 10:1.

[0020] Fermentation: Transfer the inoculated bacteria liquid to a large tank, cov...

Embodiment 3

[0023] Preparation of liquid strains: Prepare liquid strains of Bacillus subtilis, Lactobacillus, Aspergillus oryzae and yeast according to conventional methods.

[0024] Raw material processing: Weigh each raw material, wash wolfberry, astragalus, and angelica, soak them in warm water for 1 hour, and then boil them in boiling water at 90°C for 2 hours, during which time they are manually stirred. The ratio of material to water is 1:10. The amount of each raw material was used in equal amounts according to the mass fraction.

[0025] Inoculation: After boiling, wait for natural or artificial cooling to 30-40°C, filter, discard the filter residue, add mulberry powder, selenium-enriched germinated black wheat flour, rice germ powder, rock sugar, mix and dissolve to obtain the raw material of the fermentation liquid, and mix with bacteria The solution was mixed and inoculated at a ratio of 10:1.

[0026] Fermentation: Transfer the inoculated bacteria liquid to a large tank, cov...

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Abstract

The invention discloses a preparation method for a novel ferment oral liquid for maintaining beauty, keeping young and delaying senescence. The novel ferment oral liquid is mainly prepared from the following raw materials including fructus lycii, radix astragali, radix angelicae sinensis, mulberry powder, selenium-rich germinated triticale flour, rice germ powder and crystal sugar. An extraction process disclosed by the invention is simple as well as is high in extraction efficiency, small in energy consumption and loss and low in cost; and an obtained product is multiple in effective components and good in health care effect.

Description

technical field [0001] The invention relates to a novel preparation method of enzyme oral liquid, which can greatly shorten the production cycle, and not only has the effect of general enzyme oral liquid, but also has the effect of beautifying, beautifying and delaying aging. Background technique [0002] Enzyme Oral Liquid has various functions such as regulating human metabolism, improving immunity, detoxifying and beautifying, moistening intestines and defecating. It is especially suitable for the elderly and sub-healthy people to take. Enzyme Oral Liquid originated in Japan, and is now popular in South Korea and Taiwan, China. This year, there is also an upsurge of making Enzyme Oral Liquid in China. The production of enzyme oral liquid in Japan and South Korea is characterized by the use of many raw materials, long fermentation time, and uncertain fermentation products. The raw materials are mainly vegetables and fruits, and there are also Chinese herbal medicines. Th...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/105A23L29/00A23L33/00
CPCA23L33/00A23L33/105A23L29/065A23L7/198A23V2002/00
Inventor 张文会杨艳朱素玲
Owner 聊城市嘉诚农业科技有限公司