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Garlic enzyme for preventing and treating pneumonia and preparation method thereof

An enzyme and garlic technology, applied to bacteria used in food preparation, medical preparations containing active ingredients, applications, etc., can solve the problem of less allicin, unacceptable to pneumonia patients, and difficult to fully utilize the medicinal value of allicin and other problems to achieve the effect of improving flavor, improving control effect, and improving antibacterial activity

Pending Publication Date: 2021-10-19
东方正酵(北京)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current utilization of garlic is not only used as a condiment for cooking, but also eaten as garlic drink, garlic vinegar, and black garlic. However, it is difficult to make full use of the medicinal properties of allicin contained in garlic value, so that it can contribute to the prevention and treatment of pneumonia
Although allicin is used medicinally, it is difficult for patients with pneumonia to accept high-concentration allicin medication because of its pungent smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of garlic enzyme for preventing and treating pneumonia, comprising the steps of:

[0037]Take by weighing 70 parts by weight of clean peeled fresh garlic, 2 parts by weight of okra, 5 parts by weight of dandelion, 10 parts by weight of purslane, 30 parts by weight of wolfberry, 30 parts by weight of dried ginger, and 10 parts by weight of raw licorice, and stir the raw materials Crumble into particles of about 30 meshes, weigh 5 parts by weight of glucose, and put it into a fermenter according to the filling method of one layer of raw material and one layer of glucose, with a filling factor of 1 / 3, and then add lemons that have been fermented for three months 100 parts by weight of ferment, 55 parts by weight of grapefruit peel ferment obtained through three-month fermentation, each raw material is soaked under the liquid surface;

[0038] 1) Stir once every 3 days in the first month;

[0039] 2) After soaking for one month, add 3 parts by weight o...

Embodiment 2

[0042] A preparation method of garlic enzyme for preventing and treating pneumonia, comprising the steps of:

[0043] 1) Weigh 80 parts by weight of clean peeled fresh garlic, 5 parts by weight of okra, 8 parts by weight of dandelion, 12 parts by weight of purslane, 35 parts by weight of wolfberry, 35 parts by weight of dried ginger, and 12 parts by weight of raw licorice. The raw materials are crushed into particles of about 50 mesh, and 10 parts by weight of glucose are weighed. According to the filling method of one layer of raw materials and one layer of glucose, they are put into the fermenter with a filling factor of 1 / 2, and then added to the 120 parts by weight of lemon ferment, 75 parts by weight of grapefruit peel ferment obtained through three-month fermentation, each raw material is soaked in the liquid surface;

[0044] 2) Stir once every 3 days in the first month;

[0045] 3) After soaking for one month, add 5 parts by weight of fermentation strains containing 5...

Embodiment 3

[0048] A preparation method of garlic enzyme for preventing and treating pneumonia, comprising the steps of:

[0049] 1) Weigh 90 parts by weight of clean peeled fresh garlic, 8 parts by weight of okra, 10 parts by weight of dandelion, 15 parts by weight of purslane, 40 parts by weight of wolfberry, 40 parts by weight of dried ginger, and 15 parts by weight of raw licorice. The raw materials are crushed into particles of about 80 meshes, and 15 parts by weight of glucose are weighed. According to the filling method of one layer of raw material and one layer of glucose, they are put into the fermentation tank with a filling factor of 3 / 4, and then added and fermented for three months. 150 parts by weight of lemon ferment, 80 parts by weight of grapefruit peel ferment obtained through three-month fermentation, each raw material is soaked under the liquid surface;

[0050] 2) Stir once every 3 days in the first month;

[0051] 3) After soaking for one month, add 8 parts by weigh...

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Abstract

The invention provides a garlic enzyme for preventing and treating pneumonia and a preparation method thereof, and relates to the technical field of medical health-care products, garlic is used as a raw material, okra, dandelion, wolfberry, purslane and the like are used as auxiliary materials, allicin is obtained at room temperature under the action of zymophyte and under the soaking of honeysuckle enzyme, pomelo peel enzyme, pear enzyme and the like, the garlic enzyme for preventing and treating pneumonia is prepared. The prepared garlic enzyme is high in allicin content, good in enzyme activity, low in sugar degree, good in taste, good in flavor and widely applicable to various patients.

Description

technical field [0001] The invention relates to the technical field of medical and health product manufacturing, in particular to a garlic enzyme for preventing and treating pneumonia and a preparation method thereof. Background technique [0002] Garlic (Allium sativum), formerly known as gourd and gourd garlic, belongs to the perennial herb of the genus Allium in the family Liliaceae. The main functional components of garlic are allicin, allicin and a variety of allyl sulfide compounds, collectively referred to as allicin. Allicin has antimicrobial activity, and has a strong inhibitory and killing effect on a variety of microorganisms and parasites. It is known as a broad-spectrum plant antibiotic. Allicin has various health functions such as anti-oxidative free radicals, improving immunity, promoting metabolism, lowering cholesterol, antibacterial and anti-virus, anti-tumor, lowering blood fat, preventing cardiovascular and cerebrovascular diseases, and protecting the li...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/10A23L29/00A61K36/8962A61K31/105A61P11/00
CPCA23L33/00A23L33/10A23L29/06A23L29/065A61K36/8962A61K31/105A61P11/00A61K2236/19A23V2002/00A23V2400/139A23V2400/175A23V2400/51A23V2200/314
Inventor 任道生唐福强
Owner 东方正酵(北京)生物科技有限公司
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