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Slimming enzyme and preparation method thereof

A technology of enzymes and seeds, which is applied in the field of weight loss enzymes and its preparation, can solve the problems of blank weight loss enzyme products, etc., and achieve the effects of good commercialization potential, low cost, and wide sources

Active Publication Date: 2016-05-11
JIANGSU SHENHUA PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are thousands of enzyme products in the domestic and foreign markets, but there is no specific and effective weight loss enzyme product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0032]Prepare raw materials for fruits, vegetables and edible and medicinal fungi. Vegetables include: 5 parts of celery, 30 parts of papaya, 10 parts of cabbage, 15 parts of white radish, 15 parts of cucumber, 10 parts of loofah, 5 parts of leek, 2 parts of pepper, 5 parts of garlic, and 2 parts of ginger. Fruits include: 10 parts of pineapple, 15 parts of kiwi, 10 parts of honeydew melon, 10 parts of apple, 5 parts of hawthorn, 10 parts of mango, and 10 parts of fresh lotus seeds. Edible fungi include: 5 parts of dried Cordyceps militaris, 10 parts of dried Hericium erinaceus, and 10 parts of fermented Ganoderma lucidum mycelium; the raw materials of fruits, vegetables and edible and medicinal fungi are washed, and then sterilized by over-flow immersion in ozone water for 5 minutes, and the sterilized The drained raw materials are beaten or powdered (the mycelium is not beaten), and then the processed raw materials are mixed and set aside; preparation of yeast (a. Inoculate ...

example 2

[0036] Prepare raw materials for fruits, vegetables and edible and medicinal fungi. Vegetables include: 10 parts of celery, 40 parts of papaya, 20 parts of cabbage, 30 parts of white radish, 30 parts of cucumber, 30 parts of loofah, 10 parts of leek, 8 parts of pepper, 10 parts of garlic, and 5 parts of ginger. Fruits include: 30 parts of pineapple, 30 parts of kiwi, 30 parts of honeydew melon, 20 parts of apple, 10 parts of hawthorn, 20 parts of mango, 20 parts of fresh lotus seeds. Edible fungi include: 10 parts of dried Cordyceps militaris, 20 parts of dried Hericium erinaceus, 20 parts of fermented Ganoderma lucidum mycelium; the fruits, vegetables and edible and medicinal The drained raw materials are beaten (the mycelium is not beaten), and then the processed raw materials are mixed and set aside; prepare yeast (a. inoculate Angelica high-sugar-tolerant yeast on the slope of YPD solid medium, 28 ° C ± 1 Cultivate at ℃ for 4 days; b. Transfer the slant bacteria directly ...

example 3

[0040] Prepare raw materials for fruits, vegetables and edible and medicinal fungi. Vegetables include: 8 parts of celery, 30 parts of papaya, 15 parts of cabbage, 25 parts of white radish, 20 parts of cucumber, 20 parts of loofah, 8 parts of leek, 5 parts of pepper, 8 parts of garlic, and 4 parts of ginger. Fruits include: 20 parts of pineapple, 20 parts of kiwi, 20 parts of honeydew melon, 15 parts of apple, 8 parts of hawthorn, 15 parts of mango, and 15 parts of fresh lotus seeds. Edible and medicinal fungi include: 8 parts of dried Cordyceps militaris, 15 parts of dried Hericium erinaceus, and 15 parts of fermented Ganoderma lucidum mycelium; the raw materials of fruits, vegetables and edible and medicinal fungi are washed, and then sterilized by over-flow immersion in ozone water for 8 minutes. Sterilized and drained raw materials are beaten or powdered (the mycelium is not beaten), and then the processed raw materials are mixed and set aside; yeast is prepared (a. Angeli...

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Abstract

The invention provides a slimming enzyme and a preparation method thereof. The preparation method comprises the following steps: (1), preparing and pretreating materials in proportion; (2), aerobically fermenting the treated materials via high-sugar Angel yeast; (3), after fermentation with the yeast, aerobically fermenting with acetic acid bacteria; (4), after fermentation with the acetic acid bacteria, anaerobically fermenting with probiotics; (5), after fermentation with the probiotics, fermenting at low temperature and filtering to obtain the finished enzyme. The product produced by the above method has slight vinegar aroma and sour and sweet taste, is not less than 1046 U / ml in lipase activity and not less than 6.8*108 in the count of live Lactobacillus johnsonii and has significant slimming effect.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a slimming enzyme and a preparation method thereof. technical background [0002] Enzymes, also known as enzymes, are active macromolecules with catalytic effects produced in organisms. All kinds of physiological and biochemical reactions in organisms are almost carried out under the catalysis of enzymes. The competition in modern society is fierce, the pace of life is accelerated, environmental pollution, and aging will all lead to the decrease of enzymes in the human body. When the function of enzymes in the body weakens, various symptoms will appear. In 1985, Edward Howell, a doctor of medicine in the United States, published "Enzyme Nutrition". He first proposed that supplementing food enzymes is of epoch-making significance to human nutrition, and was respected as the "father of enzymes" by the academic circles. Today, enzyme food has developed into a fair...

Claims

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Application Information

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IPC IPC(8): A23L33/135
CPCA23V2002/00A23V2200/332
Inventor 曾化伟徐国华厉文成徐国明
Owner JIANGSU SHENHUA PHARMA
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