Gastrodia elata and edible fungus flavored polyphenol liquid plant enzyme formula and preparation method thereof

Abstract

The invention discloses a gastrodia elata and edible fungus flavored polyphenol liquid plant enzyme formula. The formula comprises 2.5-5.0 kg of gastrodia elata, 2.5-5.0 kg of edible fungi, 3.0-6.0 kgof sugar, 0.01-0.1 kg of probiotic powder and the balance of water. Furthermore, the invention also provides a preparation method of a gastrodia elata and edible fungus flavored polyphenol liquid plant enzyme. The method comprises the following steps: step (1) preparation of probiotic sweet water; step (2) crushing and sugar supplementing; step (3) fermenting; step (4) extracting; and step (5) sterilizing, finely filtering and filling. The gastrodia elata and edible fungus flavored polyphenol liquid plant enzyme is an enzyme beverage which is low in sugar, rich in polyphenols and sour and sweet in taste, and is free of additives and preservatives, more natural, healthier and suitable for drinking.

Description

technical field [0001] The invention relates to the technical field of enzyme preparation, in particular to a gastrodia elata edible fungus-flavored polyphenol liquid plant enzyme formula and a preparation method thereof. Background technique [0002] Gastrodia elata is the dry tuber of the orchid plant Gastrodia elata. According to research, polyphenols in gastrodia elata include gastrodin, p-hydroxybenzyl alcohol, p-hydroxybenzoic acid, orientin, quercetin, caffeic acid, epicatechin, catechin, cinnamic acid, etc. The efficacy of health care. Artificially cultivated Gastrodia elata tastes slightly sour and has a bitter taste, while wild Gastrodia elata has the smell of urine, which is easily brought into the processed products of Gastrodia elata. [0003] Plants are the main source of human intake of phenolic compounds. Phenolic compounds can exert antioxidant activity in the body, which can effectively reduce the risk of cancer, diabetes and cardiovascular disease in th...

AI Technical Summary

Problems solved by technology

Most of these enzyme products are complicated in technology, need multiple fermentations, and some of them have poor flavor and need additive seasoning. For example, CN 107296189A uses brown rice, fruits and vegetables as raw materials to carry out alcohol fermentation, acetic acid fermentation and lactic acid fermentation step by step. The taste of the finished product is sour, and additional sweeteners need to be added for seasoning, and the aroma is not as good as that of mixed bacteria fermentation; CN 105995328 B anaerobic fermentation of turbid melon juice with mixed bacteria and then low-temperature storage, the obtained enzyme stock solution has poor flavor and still needs to be blended; Or there is a problem that the fermentation cycle is long, which is not conducive to industrial production. For example, CN 102018259 B makes a kind of cordyceps monascus plant enzyme, and the fermentation process takes 35 days; CN 102907726 B uses lemon as raw material to make enzyme by sealed fermentation, and it needs to stand still after fermentation Two months, one month of purification; CN 105211880 B is naturally fermented with figs and fig syrup, and the fermentation time is as long as 60 to 270 days

Natural fermentation also has problems such as methanol exceeding the standard, active ingredient decomposition, and bacterial contamination.

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