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Prunus humilis bunge enzyme powder and preparation method thereof

A fruit enzyme, calcium fruit technology, applied in the direction of bacteria, bifidobacteria, food science, etc. used in food preparation, can solve the problems of single fermentation method, few nutrients or active ingredients, long fermentation time, etc., to achieve the preservation of nutrients Substance, obvious effect, easy to absorb by human body

Pending Publication Date: 2020-02-18
黑龙江惊哲森林食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current fermentation method used by the enzyme is relatively simple, the fermentation time is long, and the nutritional components or active components obtained are relatively small

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] This embodiment provides a kind of calcium fruit enzyme powder, described calcium fruit enzyme powder is prepared from the following raw materials, and described raw material comprises by weight: 50 parts of calcium fruit extracts, 4 parts of Chinese wolfberry extracts, 6 parts of shiitake mushroom extracts, 4 parts of black fungus extract, 4 parts of mulberry extract, 15 parts of yeast powder, 17 parts of erythrose, 6 parts of arabinose and 1.5 parts of compound lactic acid bacteria powder.

[0045] The preparation method of calcium fruit enzyme powder is prepared by the following method:

[0046] (1) Refining: wash the calcium fruit and mulberries to remove impurities; wash wolfberry, shiitake mushrooms and black fungus to remove impurities, and then soak and rehydrate with 2% enzyme aqueous solution;

[0047] (2) Sterilization: add water to the calcium fruit, mulberry, wolfberry, shiitake mushroom and black fungus processed in step (1) respectively according to the w...

Embodiment 2

[0052] The present embodiment provides a kind of calcium fruit ferment powder, described calcium fruit ferment powder is prepared by following raw material, and described raw material comprises by weight:

[0053] 40 parts of calcium fruit extract, 6 parts of wolfberry extract, 4 parts of shiitake mushroom extract, 6 parts of black fungus extract, 6 parts of mulberry extract, 5 parts of yeast powder, 21 parts of erythrose, 4 parts of arabinose and compound 0.5 part of lactic acid bacteria powder; the calcium fruit extract is made of calcium fruit, brown sugar, probiotics and water, and the ratio of the added amount of the calcium fruit, brown sugar, probiotics and water is 2.5:2.5:1:5; The shiitake mushroom extract is made of shiitake mushrooms, brown sugar, probiotics and water, and the ratio of the added amount of the shiitake mushrooms, brown sugar, probiotics and water is 2.5:2.5:1:5; the black fungus extract is made of black fungus, Made from brown sugar, probiotics and w...

Embodiment 3

[0063] The present embodiment provides a kind of calcium fruit ferment powder, described calcium fruit ferment powder is prepared by following raw material, and described raw material comprises by weight:

[0064] 45 parts of calcium fruit extract, 5 parts of wolfberry extract, 5 parts of shiitake mushroom extract, 5 parts of black fungus extract, 5 parts of mulberry extract, 10 parts of yeast powder, 19 parts of erythrose, 5 parts of arabinose and compound 1 part of lactic acid bacteria powder; the calcium fruit extract is made of calcium fruit, brown sugar, probiotics and water, and the ratio of the added amount of calcium fruit, brown sugar, probiotics and water is 2.5:2.5:1:5; The shiitake mushroom extract is made of shiitake mushrooms, brown sugar, probiotics and water, and the ratio of the added amount of the shiitake mushrooms, brown sugar, probiotics and water is 2.5:2.5:1:5; the black fungus extract is made of black fungus, Made from brown sugar, probiotics and water,...

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PUM

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Abstract

The invention relates to prunus humilis bunge enzyme powder. The enzyme powder is prepared from 40-50 parts of prunus humilis bunge extract, 4-6 parts of barbary wolfberry fruit extract, 4-6 parts oflentinus edodes extract, 4-6 parts of black fungus extract, ect. The beneficial effects of the enzyme powder are as follows: full utilization of prunus humilis bunge can be achieved by grinding the whole prunus humilis bunge into pulp during preparation; effective components in the enzyme powder is rich and easier to absorb by human bodies, so that more obvious product effect can be realized; theenzyme powder has good efficacy of well supplementing calcium, clearing away heat and promoting dieresis, relaxing bowels and reducing blood press; and through a freeze-drying technology, the nutrientsubstances in raw materials can be better reserved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a calcium fruit enzyme powder and a preparation method thereof. Background technique [0002] Enzymes are made from fresh vegetables, fruits, brown rice, traditional Chinese medicine and other plants with the same source of medicine and food. After a series of processes of squeezing or extracting juice, they are fermented with yeast, lactic acid bacteria and other fermentation strains, which are rich in sugars. , organic acids, minerals, vitamins, phenols, terpenes and other nutrients, and some important enzymes and other biologically active substances. [0003] The fermentation method adopted by the present ferment is relatively simple, the fermentation time is long, and the nutritional components or effective components obtained are relatively few. [0004] In view of this, apply for this patent. Contents of the invention [0005] In order to solve the problems exis...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/125A23L33/135A23L33/14A23L31/00A23L31/10A23L19/00A23L5/00
CPCA23L33/00A23L33/125A23L33/135A23L33/14A23L31/00A23L31/10A23L19/01A23L5/00A23V2002/00A23V2400/157A23V2400/123A23V2400/513A23V2400/517A23V2400/113A23V2400/169A23V2200/30A23V2250/6402A23V2250/602A23V2250/76A23V2300/10
Inventor 宁成国
Owner 黑龙江惊哲森林食品集团有限公司
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