Saccharum officinarum enzyme capable of softening and enhancing immunity

Abstract

The invention discloses a saccharum officinarum enzyme capable of softening and enhancing immunity. The saccharum officinarum enzyme is prepared from saccharum officinarum, traditional Chinese medicine auxiliary materials and cane molasses through preliminary treatment, fermentation and aftertreatment. In the saccharum officinarum enzyme, the saccharum officinarum is adopted to be matched with thetraditional Chinese medicine auxiliary materials, and sugar is taken as a fermentation accessory ingredient to finish a fermentation process so as to prepare the saccharum officinarum enzyme. The saccharum officinarum enzyme is prepared through the preliminary treatment, the fermentation processing and the aftertreatment, and the quality of the enzyme can be improved. Aloe in the traditional Chinese medicine auxiliary materials contains various plant active ingredients and various amino acids, vitamins, polysaccharides and mineral substance ingredients, aloe extracts, aloe cellulose and organic acids can favorably soften blood vessels, expand blood capillaries and clear toxins in the blood vessels, and meanwhile, other nutrient ingredients in the aloe can quickly supplement requirements for nutrients deficient in human body.

Description

Technical field [0001] The invention relates to the technical field of enzymes, in particular to an enzyme that softens sugarcane and enhances immunity. Background technique [0002] Enzyme is a substance with special biological activity composed of amino acids. After the enzyme enters the stomach and intestines, it can be directly absorbed by the body. Therefore, it can not only reduce the consumption of the original enzyme in the body, but also reduce the burden on various organs of the body. Enzymes are divided into two categories: in vitro enzymes and internal enzymes. The enzymes synthesized in the human body are limited. With age and pollution, the enzyme synthesis in the body gradually decreases, and because enzymes are inactivated at high temperatures, people’s cooked food Habits reduce the intake of exogenous enzymes. Since the enzymes contained in food can bear up to 75% of the digestive tasks, the enzymes are destroyed when the food is heated, and the digestive tasks ...

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Problems solved by technology

[0004] There are many fruit enzymes in the prior art, but the technology of sugarcane enzymes is not very mature after searching; Chinese patent document (publication number: CN107446771A) discloses a sugarcane enzyme health wine and its preparation method. The wine includes the following raw materials in parts by weight: 12-20 parts of sugarcane enzyme, 5-22 parts of wine, 0.1-0.4 part of kudzu flower extract. In this document, sugarcane enzyme is used to prepare health-preserving wine, so the quality of health-preserving wine mainly depends on sugarcane Enzyme, Chinese patent document (publication number: CN107568711A) discloses a sugarcane enzyme and its preparation method, the sugarcane enzyme includes the following raw materials by weight: 20-40 parts by weight of plant materials, 8-12 parts by weight of sugar, the The enzymes given in the literature use enzymes prepared by fermentation of sugarcane and kudzu root, so the fermentation process is different, and the obtained enzymes are different. At the same time, the content of the components in the enzymes is different, so the functions are different.

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