34results about How to "Little loss of vigor" patented technology

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

The invention relates to a method of microstructure fixation lipase in the filed of enzyme fixation of biology projection. It dissolves hydrophilic film material acetate fiber into dimethyl form amide to prepare for hydrophilic film solution, it lays water repellency politef film on the glass plate, it spread coats hydrophilic film solution on its surface and uses dry-wet changing method to obtain the compensate film which is formed by fine and close hydrophilic layer and porous bleed layer, it uses filtering method and microstructure to achieve enzyme fixation.

The method relates to a manufacturing method for bromelin, in particular to a new method for the industrialized extraction of the bromelin with pineapple stems (plant) as a main raw material. The method comprises the following steps of: (1) cleaning pineapple stems; 2) crushing the pineapple stems; (3) pressing and extracting juice; (4) carrying out coarse filtration; (5) carrying out heat exchange; (6) centrifuging; (7) carrying out micro-filtration; (8) carrying out ultrafiltration; (9) refining and synthesizing; (10) vacuum freeze-drying; and (11) crushing, concocting, packaging, and manufacturing a finished product. The manufacturing method for the bromelin can save energy and reduce production cost with an enzyme extraction reclaiming rate up to 0.2 percent, high enzyme purity, high enzyme activity above 3,000G DU / g and good stability.

A complex multi-enzyme capsule is composed of dissolved-in-stomach capsule and dissolved-in-intestine capsule. Said dissolved-in-stomach capsule contains the enzyme playing its role in stomach or themixture of said enzyme and auxiliary. Said dissolved-in-intestine capsule contains the enzyme playing it role in intestine or the mixture of said enzyme and auxiliary. Its advantages are high enzyme activity and stability and simple preparing process.

The invention relates to a method for preparing bromelain, and in particular relates to a method for extracting high-purity pharmaceutical grade bromelain. The method comprises the following steps of: pre-treating pineapple; performing coarse crushing and zymolysis; squeezing a juice; filtering; adding an auxiliary material; performing fine filtration; adding an stabilizing agent; absorbing by using an absorbing agent; and performing elution, ultrafiltration and freeze-drying to obtain a finished product. The method has the advantages that a kaolin adsorption method, a tannin precipitation method and an organic solvent extraction method in the conventional extraction of bromelain are replaced by a cellulose adsorption method, so that the yield is high, the process is simple, the energy consumption is low, and the indexes including activity, bacterial content, heavy metal content, appearance and the like of the produced bromelain reach or exceed a pharmaceutical grade standard. Besides, adsorptive cellulose can be used repeatedly after elution and regeneration, so that the production cost can be greatly reduced.

The reagent kit for enzyme detection of blood ammonia consists of tromethamine in 50-150 mmol, Tween-20 in 0.1-2 ml, sodium azide om 0.5-2 g, lactose in 5-50 g, glutamate dehydrogenase in 500-1500 u, alpha-ketoglutaric acid in 2-20 mmol, sodium acetonate in 1-10 mmol, and reducing nicotin-amide-adenine dinuclectide phosphate in 0.1-0.5 mmol. After regulating pH to optimal value of 8.0, the components are dissolved, packed and freeze dried and may be cold stored for two years. After being re-dissolved, the components are stabilized at room temperature for 1 week and cold stored to stabilize for 1 month. The reagent kit has powerful interference resistance, medium hemolysis and chylemia, blood sugar below 20 mmol / L, bilirubin below 0.1 mmol / L, enzyme activity loss less than 5 %, MADPH loss less than 10 %, linearity reaching 0.2 mmol / L, CV inside batch of 3.8 % and CV between batches of 5.1 %, and recovering rate of 96.1 %.

The invention discloses a method for determining the activity of xylanase in forage, comprising the following steps: (1) drawing a standard curve in the corresponding relation between xylose optical density and xylose concentration; (2) preparing a leaching liquor of xylanase in the forage; (3) carrying out enzymatic hydrolysis; and (4) calculating the enzyme activity of xylanase in the forage according to the standard curve. According to the invention, the activities of the whole process of extracting xylanase in the forage get little loss, the loss is less than 10 %, high flux analysis can be realized, and the operation is simple and practical. The sensitivity of the method is obviously higher than that of a DNS method.

The invention discloses novel multi-strain co-immobilized fermented papaya vinegar and a preparation method thereof. The preparation method comprises the steps of papayas selection, cleaning, blanching, peeling, seed removal, cutting, pulping, enzymolysis, centrifugation, component adjustment, pasteurization, cooling, co-immobilized alcohol fermentation, immobilized acetic bacteria fermentation, clarification, filtration, sterilization, ultrafiltration membrane purification, filling and product finishing. According to the novel multi-strain co-immobilized fermented papaya vinegar and the preparation method thereof, the problems that multiple papayas in the mature season are difficult to store, the traditional fruit vinegar fermentation is complicated to operate and the strains are liable to be deactivated can be solved effectively; the papayas can be used for batched fruit vinegar production, the production cycle is reduced and the production capacity is improved; the prepared papaya vinegar is clear and transparent, has stable color, is orange-yellow, has the prominent fragrance of the papayas, is faint scent, has mellow taste and soft mouthfeel, is good for a human body to digest and absorb food, and has the characteristics of invigorating spleen to promote digestion, prolonging life and the like.

The invention discloses a method for preparing a liquid-state chymosin preparation. The method comprises the following steps: (1) preparing fermentation liquor by taking bacillus amyloliquefaciens CCTCC NO:M2011045 or bacillus subtilis CCTCC NO:M2010259 as a fermentation strain; (2) performing plate-frame pressure filtration, and performing solid-liquid separation; (3) performing montmorillonite adsorption; (4) performing microfiltration; (5) performing ultrafiltration and concentration; and (6) adding cane sugar or trehalose with the final concentration of 20-40 weight percent, glycerol or sorbitol with the final concentration of 0-30 weight percent and calcium chloride with the final concentration of 0.01-0.05 weight percent into a concentrated enzyme solution, uniformly mixing, and preparing the finished product. According to the method, the chymosin is high in activity and recovery rate, protease, other impurities and residual bacteria in the enzyme solution can be effectively removed, and the prepared enzyme preparation has high quality and stability and is high in enzyme specifity, long in retention period, safe and non-toxic.

The invention discloses a beta-lactamase protective agent. The beta-lactamase protective agent is prepared from the following components by enzyme activity unit (wu): 0.1-0.6mg / wu Dextran 20, 0.5-2mg / wu trehalose, 0.1-0.6mg / wu sorbitol D, 0.2-1mg / wu L-histidine, 0.2-1mg / wu L-arginine, 0.01-0.06mg / wu L-sodium ascorbate phosphate, 0.02-0.06mg / wu Tween 20 and 0.002-0.006mg / wu ZnSO4. The components are dissolved in a defined amount of PH7.0 citrate buffer solution. In use, 1wu beta-lactamase is added. In the protective agent disclosed by the invention, polysaccharides, alcohols and enzyme form a polyhydroxy hydrogen bond structure, for substituting water molecules and maintaining the space structure stability of enzymes; amino acids can protect the active centers of serine, histidine and cysteine of enzymes; glycerinum is used as a common water-retaining agent; Zn2+ is an activating agent of the enzymes; Tween 20 is a nonionic surfactant and is generally used as an enzymatic activity protective agent for enzymatic reaction. Through verification for enzyme activity stability of enzyme-containing products, the protective agent disclosed by the invention is capable of greatly reducing theloss of enzyme activity and maintaining the relative stability of enzyme activity.

The invention relates to a method for preparing an enzyme by using honeysuckle and curcuma longa as main raw materials. The method specifically comprises: (1) selecting 35-45 parts by weight of honeysuckle, 10-15 parts by weight of musa basjoo siebold, 10-15 parts by weight of pineapple, and 10-15 parts by weight of clausena lansium, and washing with clear water so as to be spare; (2) peeling the clausena lansium to expose the flesh, cutting the pineapple with the peel and the musa basjoo siebold with the peel into pineapple slices with the thickness of 1-2 cm and musa basjoo siebold slices with the thickness of 1-2 cm, and uniformly mixing the slices to obtain a mixture; (3) placing the mixture into a sealed container, adding honey and water, uniformly mixing, placing into a room, carrying out sealed fermentation at a room temperature, and maintain for 1 month, wherein stirring is performed everyday at the starting 5-7 days and stirring is performed every 7 days at the later days; and (4) washing fresh curcuma longa picked before and after winter solstice, cutting into curcuma longa slices with the thickness of 0.3-2 cm, taking 15-25 parts by weight of the curcuma longa slices, adding to the sealed container, and carrying out sealed fermentation for more than 3 months so as to obtain the product. According to the present invention, the enzyme prepared through the method has advantages of original food function maintaining, rich probiotics, rich nutrition, good taste, and long shelf life.

The invention discloses a method for preparing enzyme by using lemons and galangal as main materials. The method comprises the specific steps that 1, 35-45 parts of lemons, 15-20 parts of galangal, 2-5 parts of turmeric, 8-15 parts of rhizoma zedoariae, 8-15 parts of grapefruit and 8-15 parts of musa basjoo are selected and cleaned for usage; 2, the lemons are firstly extruded to make peels broken and expose pulp, then the galangal, the turmeric, the rhizoma zedoariae, the grapefruit and the musa basjoo are cut into galangal slices, turmeric slices, rhizoma zedoariae slices, grapefruit slices and musa basjoo slices which are 0.3-2 cm in thickness, and then the materials are mixed evenly to obtain a mixture; 3, the mixture is put in a sealed container, honey and water are added for even mixing, then the mixture is put in a room, sealed fermentation is performed under room temperature condition, one time of stirring is performed every day in previous 5-7 days, later one time of stirring is performed every 7 days, the cycle is kept for one month, then sealing is performed, and fermentation continues for 6 months. The enzyme prepared by adopting the method retains the effects of original foods, is rich in probiotics and nutrition and long in shelf life and has a good taste.

The invention provides a low-temperature preservation and transportation culture medium. The low-temperature preservation and transportation culture medium comprises the following components: a melanin skin model culture solution, a buffer system, agarose, sucrose, glycine, adenosine, alpha-tocopherol, vitamin C, sphingosine-1-phosphoric acid, Y-27632 and heparin, wherein the melanin skin model culture solution comprises a basic culture solution, hydrocortisone, insulin, growth factors, epinephrine, 12-myristic acid-13-phorbol acetate, stem cell factors, glutamine, calcium chloride and antibiotics.

The invention discloses a double strain co-immobilized fermented papaya wine and a preparation method thereof. The preparation method comprises the steps of papaya selection, cleaning, peel and seed removing, breaking, pulping, enzymolysis, centrifugation, ingredient regulating, pasteurization, cooling, immobilized saccharomyces cerevisiae and aroma producing yeast fermentation (primary fermentation), clarification, filtration, secondary fermentation, ageing, blending, filtration, ultrafiltration membrane purification, filling and finished product obtaining. According to the double strain co-immobilized fermented papaya wine and the preparation method thereof, the problems that in the papaya mature season, the amount of papayas is large, the papayas are not prone to storage, for traditional fermentation wine, operation is tedious, and strains are prone to inactivation can be effectively solved; the papayas can be used for continuously producing fruit wine on a large scale, the production cycle is shortened, the production capacity is improved, the strains can be reused, and the production cost is reduced; the obtained papaya wine has the advantages that the papaya wine is clear and transparent, the color and luster are stable and orange yellow, the fragrance of papayas is prominent, the papaya wine is rich in fragrance, soft in taste and beneficial for digestion and absorption of foods by human bodies, and the effects of invigorating spleen to promote digestion and prolonging life are achieved.

The invention relates to a method for preparing bromelain, and in particular relates to a method for extracting high-purity pharmaceutical grade bromelain. The method comprises the following steps of: pre-treating pineapple; performing coarse crushing and zymolysis; squeezing a juice; filtering; adding an auxiliary material; performing fine filtration; adding an stabilizing agent; absorbing by using an absorbing agent; and performing elution, ultrafiltration and freeze-drying to obtain a finished product. The method has the advantages that a kaolin adsorption method, a tannin precipitation method and an organic solvent extraction method in the conventional extraction of bromelain are replaced by a cellulose adsorption method, so that the yield is high, the process is simple, the energy consumption is low, and the indexes including activity, bacterial content, heavy metal content, appearance and the like of the produced bromelain reach or exceed a pharmaceutical grade standard. Besides, adsorptive cellulose can be used repeatedly after elution and regeneration, so that the production cost can be greatly reduced.

Provided is a method for preparing enzymes with smoked plum and turmeric as principal raw materials. The method comprises the steps of (1) selecting, by weight, 35-45 parts of smoked plum, 10-15 parts of bananas, and 10-15 parts of pineapples, and cleaning the materials with clean water to be standby application; (2) firstly, squeezing the peel of the smoked plum to expose the pulp, cutting the pineapples and the bananas with peel into pineapple slices and banana slices both with a thickness of 0.3-2 centimeters; then mixing the materials evenly to obtain a mixture; (3) putting the mixture in a sealed container, adding honey and water into the mixture and mixing the new mixture evenly, wherein the weight ratio of the mixture, the honey and the water is 3:1:10; then putting the new mixture in a room under the normal temperature to be subjected to sealed fermentation, in the first 5-7 days, stirring the new mixture once every day, afterwards stirring the new mixture once every 7 days, keeping doing so for one month; (4) cleaning and cutting fresh turmeric dug around the time of the winter solstice into turmeric slices with a thickness of 0.3-2 centimeters, measuring, by weight, 15-25 parts of the turmeric slices and adding the turmeric slices into the sealed container to be subjected to sealed fermentation, the enzymes are obtained after above three months. According to the method for preparing enzymes with smoked plum and turmeric as principal raw materials, the obtained enzymes retain functions of original food, are rich in probiotics, and have abundant nutrition, good taste and a long shelf life.

The invention provides all-starch bicomponent self-raising powder, flour bicomponent self-raising powder and an optimized preparation method. According to the bottleneck that all-starch self-raising powder and flour self-raising powder are instable in product quality generally, a bicomponent form is adopted, so that activity of dry yeast is ensured. Aiming at the circumstance that starch self-raising powder lacks of gluten, gelatinized starch and modified starch are used to replace gluten, so that all-starch like wheat flour can be made into food like steamed buns, healthy staple food can be provided for patients with chronic kidney diseases, and a reliable path is provided for quality stability of the flour self-raising powder. Edible starch or flour is taken as a raw material, and the dry yeast is taken as a fermentation raising agent. Storage activity of the dry yeast declines quickly when the dry yeast is in a high-moisture condition and in an aerobic environment, and activity lossof the dry yeast is small due to bicomponent packaging. The optimized preparation method is also suitable for the flour bicomponent self-raising powder, and storage period and quality stability of the flour self-raising powder are improved.

The invention discloses a frozen dough modifying agent, which is prepared by evenly mixing an enzyme preparation (including one or a plurality of alpha-amylase, cellulose, hemicellulase, pentosanase, lipase, glucose oxidase, glutamine transaminage and so on), vitamin C, an emulsifying agent, a thickening agent, wheat gluten powder, lecithin and stuffing according to certain proportion. The frozendough modifying agent has the advantages that the frozen dough modifying agent can effectively improve the stability of dough during fermentation and roasting processes, improve the freezing resistance property of yeasts, increase the volume of finished products, improve the tissue of the finished products, reduce the loss of the vitality of the yeasts during the freezing process, and effectively delay the aging of the finished products.

The invention discloses a composite biological enzyme for pre-treatment. The pre-treatment composite biological enzyme is prepared by mixing alkaline pectinase, cutinase, a polyvinyl alcohol (PVA) degrading enzyme, an emulsifier and a filling material. Physical mechanical property indexes and wearability indexes of cotton fabric treated by the pre-treatment composite biological enzyme are superior to those of cotton fabric treated by a traditional technology, wherein the physical mechanical property indexes comprise tearing strength, permeability, wear resistance, drapability, flexibility and the like.

The invention discloses immobilized yeast cell microspheres as well as a preparation method and an application thereof. The immobilized yeast cell microsphere disclosed by the invention is of a balloon-shaped structure, a shell is an embedding material, the interior is a core material containing yeast cells, and the embedding material is a product obtained by crosslinking glyceraldehyde and a polyglycine-serine block copolymer. The immobilized yeast cell microspheres provided by the invention are high in embedding efficiency and small in cell activity loss, and can realize rapid separation of fermentation products when the immobilized yeast cell microspheres are used for fermentation production of phenethyl alcohol, and the immobilized yeast cell microspheres can be reused, so that the production efficiency of phenethyl alcohol is greatly improved, the production cost is reduced, and the method has a wide application prospect in the field of fermentation.

The invention relates to a method for preparing a ferment by taking longan and turmeric as main raw materials. The method comprises the following steps: 1) selecting 35-45 weight parts of longan, 10-15 weight parts of myrtle, 10-15 weight parts of emblic leafflower fruit, 10-15 weight parts of mango, and 10-15 weight parts of musa basjoo, washing the materials for standby; 2) shelling the longan or broking the shells of the longan, cutting the mango and the musa basjoo with skins into slices having thickness of 0.3-2 centimeters; uniformly mixing the materials to obtain a mixture; 3) placing a mixture into a sealing container, adding honey and water, and uniformly mixing the materials, performing sealing fermentation, stirring the materials one time in the front 5-7 days, and then stirring the materials one time every 7 days, keeping for one month; and 4) washing the fresh turmeric dug before and after winter solstice, slicing the turmeric to obtain the sliced turmeric having thickness of 0.3-2 centimeters, taking 15-25 weight parts of the sliced turmeric, and adding the material into the sealing container for sealing fermentation for more than three months, wherein, the fermentation time is longer, the quality of the product is better. The obtained ferment has the advantages of abundant nutrition, good mouthfeel, short preparation period, and long shelf-life.

The invention relates to the technical field of homogeneous enzyme immunoassay, in particular to a coupling product obtained by dehydrating a small molecule hapten and an enzyme under the action of a coupling agent. Firstly, the small molecule hapten is dissolved in phosphate buffer; then a coupling agent, enzyme and protein are added to the above small molecule hapten solution for reaction to obtain a homogeneous enzyme immunoconjugate. The invention overcomes the defect that the enzyme conjugate used in the process of determining the specific antigen antibody in the serum by the homogeneous enzyme immunoassay is easily affected by the health status of the individual, resulting in insufficient reliability of the test result and low coupling efficiency , the present invention has the ability to reduce the interference of individual health conditions on the test and improve the reliability of test results; enzymes and proteins are directly combined with small molecule haptens under the action of coupling agents without other bridging molecules, the coupling efficiency is high and the reaction conditions Mild; the prepared enzyme conjugate has the advantages of good water solubility and less loss of enzyme activity.

A complex multi-enzyme capsule is composed of dissolved-in-stomach capsule and dissolved-in-intestine capsule. Said dissolved-in-stomach capsule contains the enzyme playing its role in stomach or the mixture of said enzyme and auxiliary. Said dissolved-in-intestine capsule contains the enzyme playing it role in intestine or the mixture of said enzyme and auxiliary. Its advantages are high enzyme activity and stability and simple preparing process.

The invention discloses a method for preparing a liquid-state chymosin preparation. The method comprises the following steps: (1) preparing fermentation liquor by taking bacillus amyloliquefaciens CCTCC NO:M2011045 or bacillus subtilis CCTCC NO:M2010259 as a fermentation strain; (2) performing plate-frame pressure filtration, and performing solid-liquid separation; (3) performing montmorillonite adsorption; (4) performing microfiltration; (5) performing ultrafiltration and concentration; and (6) adding cane sugar or trehalose with the final concentration of 20-40 weight percent, glycerol or sorbitol with the final concentration of 0-30 weight percent and calcium chloride with the final concentration of 0.01-0.05 weight percent into a concentrated enzyme solution, uniformly mixing, and preparing the finished product. According to the method, the chymosin is high in activity and recovery rate, protease, other impurities and residual bacteria in the enzyme solution can be effectively removed, and the prepared enzyme preparation has high quality and stability and is high in enzyme specifity, long in retention period, safe and non-toxic.

The invention discloses a method for measuring xylanase activity in feed, which includes the following steps: (1) drawing a standard correspondence curve between xylose absorbance value and xylose concentration; (2) leaching xylanase in feed Preparation of the solution; (3) Enzymatic hydrolysis reaction; (4) Calculation of the enzyme activity of xylanase in the feed based on the standard curve. The advantage of the present invention is that the activity loss of the entire process of xylanase extraction from feed is small, below 10%, high-throughput analysis can be achieved, and the operation is simple and easy. The sensitivity of this activity determination method is significantly higher than that of the DNS method.

The invention relates to bio-enzyme gel breaker, in particular to formula and technique for gel breaking of water-based guargum fracturing fluid by using the bio-enzyme gel breaker. The bio-enzyme gel breaker contains the following components in percentage by weight: 10-50% of beta- mannose, 0-20% of cellulose, 0-10% of pectinase, 0-15% of glucanase, 0-10% of xanthase, 3-10% of (NH4)2SO4, 2-5% ofNaCl, 1.5-5% of ZnCL2 and 0-60% of persulfate. The fracturing fluid gel breaking technique comprises the following steps: dissolving the bio-enzyme gel breaker in borax crosslinked fluid; mixing and blending the crosslinked fluid and the guargum base fluid, crosslinking, forming jelly, and then mixing with proppant, pressing the mixture into the oil-water well until the mixture enters the fractured crack. In this way, the fracturing process is finished. The bio-enzyme gel breaker degrades the macromolecular guargum in the stratum fracturing fluid into small micromolecular sugar, and when the jelly breaks up, the proppant is left underground, the fracturing gel breaking fluid flows back, and in this way, the construction can be completed. The bio-enzyme gel breaker has good gel breaking performance, the construction process is reasonable, the viscosity of the fracturing fluid can not decrease too early, the gel of the fracturing fluid can be broken evenly and thoroughly with little residue and small harm to the stratum, and the operation is simple and convenient.

The invention relates to a method for producing bromelain, in particular to a new method for industrially extracting bromelain with pineapple stems (plants) as the main raw material. It includes the following steps: (1) Pineapple stem cleaning → (2) Pineapple stem crushing → (3) Squeezing juice → (4) Coarse filtration → (5) Heat exchange → (6) Centrifugation → (7) Microfiltration → (8) Ultrafiltration → (9) Refining → Synthesis → (10) Vacuum freeze drying → (11) Crushing → Preparation → Packaging → Finished product. The method for producing bromelain has high enzyme extraction recovery rate (up to 0.2%), high enzyme purity, high enzyme activity (up to 3000GDU / g or more), good stability, energy saving and reduced production cost.

The reagent kit for enzyme detection of blood ammonia consists of tromethamine in 50-150 mmol, Tween-20 in 0.1-2 ml, sodium azide om 0.5-2 g, lactose in 5-50 g, glutamate dehydrogenase in 500-1500 u, alpha-ketoglutaric acid in 2-20 mmol, sodium acetonate in 1-10 mmol, and reducing nicotin-amide-adenine dinuclectide phosphate in 0.1-0.5 mmol. After regulating pH to optimal value of 8.0, the components are dissolved, packed and freeze dried and may be cold stored for two years. After being re-dissolved, the components are stabilized at room temperature for 1 week and cold stored to stabilize for 1 month. The reagent kit has powerful interference resistance, medium hemolysis and chylemia, blood sugar below 20 mmol / L, bilirubin below 0.1 mmol / L, enzyme activity loss less than 5 %, MADPH loss less than 10 %, linearity reaching 0.2 mmol / L, CV inside batch of 3.8 % and CV between batches of 5.1 %, and recovering rate of 96.1 %.

A method for preparing enzymes from main materials such as litchi and Rhizoma Curcumae Longae includes steps: (1) selecting, by weight, 35-45 parts of litchis, 10-15 parts of musa basjoo and 10-15 parts of mangos, and washing with clear water for standby application; (2) extruding the litchis to expose pulp, slicing the mangos and the musa basjoo with skins into slices being 0.3-2cm in thickness, and well mixing the materials to obtain a mixture; (3) putting the mixture into a sealed container, adding honey and water, well mixing, hermetically fermenting indoors at the normal temperature, stirring once in each of first 5-7 days, and then stirring once every seven days to keep one month, wherein a weight ratio of the mixture, the honey and water is 3:1:10; (4) cleaning fresh Rhizoma Curcumae Longae obtained in halcyon days, slicing to obtain Rhizoma Curcumae Longae slices being 0.3-2cm in thickness, adding 15-25 parts by weight of the Rhizoma Curcumae Longae slices into the sealed container, and hermetically fermenting for more than three months to obtain the enzymes. The enzymes prepared according to the method keep efficacies of original food and are high in content of probiotics, rich in nutrition, great in taste and long in service life.