Method for preparing antrodia camphorata ferment

Abstract

The invention relates to the field of fermentation engineering, and discloses a method for preparing antrodia camphorata ferment. The method comprises the following steps of: a) performing combined fermentation on fruits and vegetables by using antrodia camphorata bacteria, bacillus subtilis, lactobacillus, microzyme and bacillus aceticus to obtain a ferment stock solution of the fruits and vegetables; b) performing combined fermentation on edible fungi and seaweeds by using the antrodia camphorata bacteria, the bacillus subtilis, the lactobacillus, the microzyme and the bacillus aceticus to obtain a ferment stock solution of the edible fungi and seaweeds; and c) combining the ferment stock solution of the fruits and vegetables with the ferment stock solution of the edible fungi and seaweeds, uniformly mixing, and then canning and ripening the mixture for more than 20 days to obtain a finished product of the antrodia camphorata ferment. By adopting the method for preparing the antrodia camphorata ferment, beneficial viable organisms are purposely added to accelerate fermentation, so that a food material is degraded or converted into micro-molecular easily-absorbable substances in a short time, bacterial contamination is reduced, the antrodia camphorata bacteria grow quickly, triterpene and polysaccharide type functional substances are effectively accumulated, and a lot of beneficial factors are generated through the multi-bacterium combined fermentation.

Description

technical field [0001] The invention relates to the field of fermentation engineering, in particular to a method for preparing antrodia camphorata enzyme. Background technique [0002] Antrodia is a rare medicinal fungus, which is a unique species in Taiwan. It only grows on the inner wall of the rotten heartwood of the trunk of the unique camphor tree (Cinnamo-mum kanehirai) at an altitude of 450-2000 meters in the mountainous area of ​​Taiwan, or the dead and lodging camphor tree. Dark, damp surfaces of wood. Antrodia camphorata contains a variety of physiologically active ingredients, such as polysaccharides, triterpenoids, superoxide dismutase (SOD) adenosine, protein (including immune protein), multivitamins, trace elements (calcium, phosphorus, 楮), nucleic acid , lectins, amino acids, cholesterol, lignin, blood pressure stabilizing substances, etc. Its physiologically active functions include anti-tumor, enhancing immunity, anti-virus, anti-allergic, anti-hypertensiv...

AI Technical Summary

Problems solved by technology

Most of the existing enzymes are natural enzymes based on naturally fermented fruits and vegetables. Natural fermentation takes a long time, most of which are more than 3 months, including aging time of at least half a year, and are easy to be infected with bacteria, thus changing the flavor of the enzyme , the efficacy characteristics are not obvious and other defects

[0005] Have not yet seen the open literature about the preparation method of Antrodia camphorata enzyme