Dendrobium huoshanense enzyme and preparation method thereof

A dendrobium enzyme, Dendrobium Huoshan technology, applied in food science and other directions, can solve the problems of low utilization rate of main components of Dendrobium Huoshan, poor enzyme taste, less development and utilization, etc. Effect

Inactive Publication Date: 2021-01-15
QILU UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the prior art, the development and utilization of Dendrobium Huoshanense is less, the utilization rate of the main components of Dendrobium Huoshanense is low, and the taste of the enzyme produced is not good, therefore, there is room for improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] The present invention will be further described below:

[0024] The present invention comprises the following steps:

[0025] S1: Wash the fresh strips of Dendrobium huoshanense and cut them into 2cm sections for later use;

[0026] S2: Put water, rock sugar and brown sugar into the container and stir to dissolve;

[0027] S3: Put Dendrobium Huoshanense into the mix evenly, seal, and ferment at a constant temperature of 38-40°C;

[0028] S4: Stir for the first time after 24 hours of fermentation, add white wine after the first stirring; seal and continue fermentation at constant temperature;

[0029] S5: Stir again after 12 hours of fermentation, and then stir once every 12 hours until the fermentation is completed after 96-120 hours;

[0030] S6: Filter the fermented product after fermentation, and take the filtrate for precipitation; after the precipitation, take the supernatant for later use;

[0031] S7: Boil red dates, wolfberry, Ophiopogon japonicus, and Ameri...

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PUM

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Abstract

The invention discloses dendrobium huoshanense enzyme and a preparation method thereof. Fresh dendrobium huoshanense is adopted as a main raw material, red dates, Chinese wolfberry, radix ophiopogonis, American ginseng, honey, brown sugar and rock candy are adopted as auxiliary materials, an enzyme beverage with good taste is prepared through a multiple fermentation process, the activity is improved, and the transfer rate of mannose serving as a main component of dendrobium huoshanense is obviously increased, and absorption and utilization of human body are improved; and the added auxiliary materials improve the utilization of the medicinal materials, promote the micro-ecological balance of the digestive tract, improve the digestive function, regulate the metabolism of the organism, enhance the immunity, eliminate fatigue and protect the liver, so that the health-care effects are achieved, and the dendrobium huoshanense enzyme has popularization and application values.

Description

technical field [0001] The invention relates to the field of processing and manufacturing dendrobium, in particular to a dendrobium huoshanense enzyme and a preparation method thereof. Background technique [0002] Dendrobium Huoshanense, commonly known as rice dendrobium, is a herbaceous plant of the genus Dendrobium orchidaceae. It is unique to China and is a national first-class protected plant. Stem erect, fleshy, unbranched, with 3-7 nodes, light yellow-green, sometimes with lavender spots, light yellow when dry. Leaves leathery, 2-3 alternate on the upper part of the stem, obliquely protruding, tongue-shaped oblong. China National Geographical Indication Products. It is mainly produced in Huoshan County, Anhui Province in the Dabie Mountains. Most of them grow in the crevices of cliffs and rocks surrounded by clouds and on towering old trees, on tree trunks in mountain forests and on rocks in valleys. Dendrobium Huoshanense can greatly increase the level of SOD (the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 唐珂刘新利祝文兴谢华潘华章
Owner QILU UNIV OF TECH
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