Mulberry and rose enzyme production process and formula

A production process and rose technology, applied in the field of enzyme production process and formulation, can solve the problem of no increase in the efficacy value, and achieve the effect of obvious health care efficacy and immunity improvement.

Pending Publication Date: 2022-04-29
山东醐醍食品科技有限公司
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AI Technical Summary

Problems solved by technology

[0003] At present, the medicinal effect of cooking and juicing Chinese herbal medicine that is more common on the market is only 10%, which also leads to the fact that the value of medicinal efficacy has not been completely increased in the process of cooking and juicing Chinese herbal medicine, and there is a certain room for improvement.

Method used

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  • Mulberry and rose enzyme production process and formula

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Effect test

Embodiment 1

[0026] see figure 1 , the present embodiment provides mulberry, rose flower enzyme production process and formula, described formula is mixed by mulberry, rose, seabuckthorn, Chinese wolfberry, yam, blueberry, prebiotic according to a certain proportion, and described formula consists of the following weight percentage Raw materials: 300 grams of mulberry liquid; 200 grams of wolfberry liquid; 150 grams of seabuckthorn liquid; 100 grams of blueberry liquid; 100 grams of yam liquid; 90 grams of prebiotic powder; The ratio is 5.8%-6.4%.

[0027] Further, carry out the cleaning of fruit and flower. The process is carried out in the cleaning workshop and must be washed twice with pure water. The purpose is to remove dirt, dirt and reduce bacteria.

[0028] Further, the solid-liquid separation of food materials. The special solid-liquid separation equipment is used to extract the juice from the ingredients mechanically. The proposal rate is 70%. The extract is directly stored...

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Abstract

The invention discloses a mulberry and rose enzyme production process and formula, and belongs to the technical field of enzyme production processes and formulas. The formula is formed by mixing mulberries, roses, sea-buckthorn, Chinese wolfberry fruits, Chinese yams, blueberries and prebiotics according to a certain proportion. The formula is prepared from the following raw materials in percentage by weight: 300 g of mulberry liquid; 200 g of a wolfberry liquid; 150 g of sea buckthorn liquid; 100 g of a blueberry liquid; 100 g of a Chinese yam liquid; 90 g of prebiotic powder; and 60 g of rose liquid, wherein the rose liquid accounts for 5.8-6.4% of the total enzyme liquid. By adopting a multi-time microbial fermentation process, the product is green, natural and high in nutrition.

Description

technical field [0001] The invention relates to the technical field of enzyme production technology and formula, in particular to the production technology and formula of mulberry and rose flower enzymes. Background technique [0002] Enzymes are made from animals, plants, fungi, etc., with or without supplementary materials, and contain specific biologically active ingredients (including polysaccharides, oligosaccharides, proteins and peptides, amino acids, vitamins) through microbial fermentation. The product. Common fruits, vegetables, brown rice, fungi, and traditional Chinese medicines with the same origin as food and medicine can be used as raw materials for enzyme fermentation. The characteristics of the enzyme production process are: in order to prevent the growth of miscellaneous bacteria and the production of alcohol, brewed rice vinegar and higher concentrations of isomaltose, white sugar or brown sugar can be added; the fermentation cycle is relatively long, usu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2250/762
Inventor 鞠平
Owner 山东醐醍食品科技有限公司
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