Potbelly-conditioning enzymes and preparation method thereof
A belly enzyme, oatmeal technology, applied in food preparation, bacteria used in food preparation, functions of food ingredients, etc., can solve the problem of accumulation, easy to produce phlegm and dampness, overflowing the skin or stagnation in the body, wherever it goes. problems such as illness
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[0023]
[0024] The present invention will be further described below in conjunction with specific drawings and embodiments.
[0025] See figure 1 , a kind of conditioning big belly ferment and preparation method thereof comprises the steps:
[0026] The material ratio of the present invention: red bean 20%, oat 20%, celery 5%, cabbage 5%, tomato 10%, cucumber 10%, muskmelon 10%, grape 10%, lotus leaf 3%, chrysanthemum 4%, sweet-scented osmanthus 2% %, honeysuckle 1%;
[0027] Probiotics: Monascus, Aspergillus oryzae, honey yeast, grape yeast, Hansenula anomaly, Pichia pastoris, mildew-resistant Strepthrix cinnamon, Streptomyces luteus, Acetobacter, bifidobacterium, Lactobacillus plantarum probiotics.
[0028] Process flow of the present invention:
[0029] (A1), soak the red beans and oats in water for 18 hours;
[0030] (A2), after the step A1) is completed, steam the materials together with the soaked water for 90 minutes in a steamer, and then bathe them in ...
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Abstract
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