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Arctium lappa ferment

A kind of burdock and enzyme technology, applied in the field of fruit and vegetable processing, can solve the problems of burdock enzyme products not seen in the market and other problems

Active Publication Date: 2015-11-25
天益食品(徐州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And so far, the burdock enzyme product market has not seen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] The present invention will be further described below in conjunction with embodiment.

[0020] The burdock enzyme of the present invention is obtained through the processes of storing fresh burdock→cleaning, peeling→selecting→slicing, color protection→freezing→thawing→dipping→preparing brown sugar water→fermentation preparation→fermentation process→fermentation completion, and the specific preparation steps are as follows .

[0021] A. Store fresh burdock: Store freshly harvested burdock at a constant temperature of -5°C for more than 10 months, and convert more starch into carbohydrates through enzymatic reactions.

[0022] B. Cleaning and peeling: Rinse the stored burdock with clean water, and mechanically peel it for 3-5 minutes.

[0023] C, selection: remove the rotten and shrunken burdock in the peeled burdock.

[0024] D. Slicing and color protection: Cut the selected burdock into 2.5-3mm thick slices on a slicer, and use 0.5% color protection solution for color...

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PUM

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Abstract

The invention discloses arctium lappa ferment. Arctium lappa mainly serves as a raw material, and the arctium lappa ferment is prepared through the steps of fresh arctium lappa storing, cleaning and peeling, selecting, slicing and color protecting, freezing, defreezing, steeping, brown sugar water preparing, fermentation preparing, fermentation process implementing and fermentation completing. The arctium lappa ferment has the effect of common ferment and various effects of relaxing the bowels, inducing diuresis, moistening the lungs, eliminating phlegm, stopping cough, removing beverage, reducing blood pressure, resisting ageing and radiation, effectively preventing strokes and the like, and the application field of arctium lappa foods is effectively broadened.

Description

technical field [0001] The invention relates to a burdock enzyme and belongs to the technical field of fruit and vegetable processing. Background technique [0002] Burdock is a health-care vegetable with high nutritional value. Its nutritional value can be compared with ginseng. It is detailed in "Compendium of Materia Medica": Burdock is warm in nature, sweet in taste and non-toxic. Light body and anti-aging; It has the effects of clearing away heat, detoxification, dampness, invigorating the spleen, appetizing, laxative, nourishing yin, tonifying the kidney, replenishing qi, lowering blood pressure, and preventing stroke. [0003] At present, the processing of burdock in the market is limited to freeze-drying or making pickles. Burdock is that the leisure food of main raw material is less in kind especially. [0004] In recent years, enzyme products are popular in the market. In addition to being used for weight loss, it also has the following functions and functions: 1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/214A23L33/00A23L19/10
CPCA23V2002/00A23V2200/324A23V2200/30
Inventor 丁朋丁利张朋
Owner 天益食品(徐州)有限公司
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