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Noni grain germ enzyme as well as preparation method and application thereof

A kind of grain and germ technology, applied in the direction of bacteria, application, and food science used in food preparation, can solve the problems that limit the market expansion of noni fruit enzyme products, the fermentation products cannot be directional controlled, and the natural fermentation time is long, etc., to achieve improvement Effects of immunity, shorter fermentation cycle, and longer lifespan

Pending Publication Date: 2020-10-16
LIAOCHENG HUAREN ENZYME BIOLOGICAL ENG CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production of enzyme oral liquid in Japan and South Korea is characterized by the use of many raw materials, the natural inoculation method, the natural fermentation time is long, generally takes 2 to 3 years, and the fermentation products cannot be directional controlled, and the taste is not good. Limiting the market expansion of noni fruit enzyme products

Method used

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  • Noni grain germ enzyme as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A noni grain germ enzyme, including raw materials with the following qualities: coix seed 5g, red bean 10g, lotus seed 5g, black malt 10g, oatmeal 5g, ganoderma spore powder 3g, buckwheat 5g, sugar 10g, honey 1.0g, soybean sprout 10g , 20g of dried noni fruit tablets and 2g of Lactobacillus.

[0039] The preparation method includes the following steps:

[0040] (1) Weigh each raw material; and prepare the lactic acid bacteria liquid by using Lactobacillus, and set it aside;

[0041] (2) Soak the coix seed, red beans, lotus seeds, buckwheat and dried noni fruit slices in purified water for 5 hours, and then set aside;

[0042] (3) Mix the soaked coix seed, red beans, lotus seeds, buckwheat, noni fruit flakes with rye malt, oatmeal, Ganoderma lucidum spore powder and soybean sprouts to obtain a mixture A, add pure water of 5 times the mass of the mixture A, and set Stir and heat at 85°C for 2h to obtain mixture B;

[0043] (4) Filter the mixture B through 5 layers of gauze, mix t...

Embodiment 2

[0047] A noni grain germ enzyme, which is characterized by comprising raw materials of the following qualities: coix seed 10g, red bean 10g, lotus seed 10g, black malt 5g, oatmeal 10g, Ganoderma spore powder 5g, buckwheat 10g, sugar 10g, honey 1.0g , Soybean sprouts 10g, Noni fruit slices 15g and Lactobacillus 3g.

[0048] The preparation method includes the following steps:

[0049] (1) Weigh each raw material; and prepare the lactic acid bacteria liquid by using Lactobacillus, and set it aside;

[0050] (2) Soak the coix seed, red beans, lotus seeds, buckwheat and dried noni fruit slices in purified water for 5 hours, and then set aside;

[0051] (3) Mix the soaked coix seed, red beans, lotus seeds, buckwheat, noni fruit flakes with rye malt, oatmeal, Ganoderma lucidum spore powder and soybean sprouts to obtain a mixture A, add pure water of 5 times the mass of the mixture A, and set Stir and heat at 90°C for 2h to obtain mixture B;

[0052] (4) Filter the mixture B through 5 layers...

Embodiment 3

[0056] A noni grain germ enzyme, including raw materials with the following qualities: coix seed 10g, red bean 5g, lotus seed 10g, black malt 5g, oatmeal 10g, ganoderma spore powder 5g, buckwheat 5g, sugar 8g, honey 1.5g, soybean sprout 15g , 10g of dried noni fruit tablets and 3g of Lactobacillus.

[0057] The preparation method includes the following steps:

[0058] (1) Weigh each raw material; and prepare the lactic acid bacteria liquid by using Lactobacillus, and set it aside;

[0059] (2) Soak the coix seed, red beans, lotus seeds, buckwheat and dried noni fruit slices in purified water for 6 hours, set aside;

[0060] (3) Mix the soaked coix seed, red beans, lotus seeds, buckwheat, noni fruit flakes with rye sprouts, oatmeal, ganoderma spore powder, and soybean sprouts to obtain a mixture A, add 5 times the mass of pure water of the mixture A, and place Stir and heat at 95°C for 2h to obtain mixture B;

[0061] (4) Filter the mixture B through 5 layers of gauze, mix the filtrate...

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Abstract

The invention discloses a noni grain germ enzyme as well as a preparation method and application thereof, and belongs to the technical field of health food. The noni grain germ enzyme comprises the following raw materials in parts by mass: 5-10 parts of coix seeds, 5-10 parts of red beans, 5-10 parts of lotus seeds, 5-10 parts of triticale malt, 5-10 parts of oatmeal, 3-5 parts of ganoderma lucidum spore powder, 5-10 parts of buckwheat, 8-10 parts of granulated sugar, 1.0-1.5 parts of honey, 10-15 parts of soybean sprouts, 10-20 parts of dried noni slices and 2-3 parts of lactobacilli. The preparation method and the application are also disclosed. The prepared noni grain germ enzyme has a unique flavor, is rich in small molecular peptides, can remove and expel toxins, maintain beauty and keep young, replenish and activate blood, delay aging and improve immunity, and has a greatly shortened fermentation cycle.

Description

Technical field [0001] The invention relates to the technical field of health foods, and more specifically to a noni grain germ enzyme and its preparation method and application. Background technique [0002] Enzyme products have multiple functions such as regulating human metabolism, improving immunity, detoxification and beauty, and moisturizing the intestines. It is especially suitable for elderly and sub-healthy people. [0003] The production of enzyme oral liquids in Japan and South Korea is characterized by the use of many raw materials and natural inoculation methods. The natural fermentation time is long, generally requiring 2 to 3 years, and the fermentation products cannot be controlled directionally and the taste is not good. These factors are all Limits the market expansion of noni fruit enzyme products. [0004] How to make full use of noni fruit, provide more nutrients and adjust its taste, has become a research direction in the field of health functional foods. [00...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2400/11A23V2200/302A23V2200/318A23V2200/326A23V2200/324A23V2200/30
Inventor 付言祥张文会王奎明
Owner LIAOCHENG HUAREN ENZYME BIOLOGICAL ENG CO LTD
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