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
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[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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