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Nutritive lily bulb ferment and preparation method thereof

A technology of lily and enzyme, which is applied in the biological field to achieve good medicinal value, long fermentation cycle, excellent health effects and market prospects

Inactive Publication Date: 2016-09-28
江西蓓蕾食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, there is no product and preparation method of lily nutritious enzymes that use lily, kiwi fruit, and blueberry as the main raw materials to expand the application channels for the deep processing of lily

Method used

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  • Nutritive lily bulb ferment and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0036]A kind of Lily Pueraria comprehensive enzyme of the present invention is made by adding lily, mixed fruit and sugar into raw materials and fermenting with mixed strains. The mixed fruit includes all of blueberry, dragon fruit, kiwi fruit, grape, mulberry and fresh black fungus Mixing; the mixed strains are Saccharomyces cerevisiae, Acetobacter aceticum, Lactobacillus acidophilus, Bifidella, Bacillus coagulans, and Koji bacterium; the sugar is divided into white granulated sugar: xylose Alcohol = 0.8:0.2 or brown sugar: fructose = 0.7:0.3 or maltose: white sugar = 0.5:0.5 in mass ratio. The mixed fermentation raw material described in the embodiment of the present invention is exactly the mass percentage of each component raw material of lily and mixed fruit is lily 60%-75%, blueberry 2%-7%, kiwi fruit 3%-8%, dragon fruit 2%-7% %, grape 5%-10%, mulberry 1%-6%, black fungus 4%-9%.

[0037] Preparation of mixed strains: including the following steps, (1) activating the str...

Embodiment 2

[0042] Embodiment 2 mass ratio

[0043] Except for the following descriptions in this embodiment, the rest of the unexplained parts are the same as in Example 1. What this implementation uses is lily and mixed fruits using kiwi fruit, grapes, and mulberries as raw materials to control 75% of lily, and the rest are other fruits. The mixture; the sugar used is divided into brown sugar and fructose. Control the total amount of each material added to the fermentation device to not exceed 2 / 3 of the tank body of the fermentation device. Determine the mixed bacterial liquid consumption according to the 2.5Wt% of the tank charge of every fermentation device.

[0044] Utilize the method of the present invention and each raw material component to prepare the product lily nutritional ferment of the present invention, detect through relevant department, its each nutrient composition sees table 1 below, the detection method of each active ingredient, according to the detection method and...

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Abstract

The invention provides a nutritive lily bulb ferment and a preparation method thereof. Lily bulbs, mixed fruits and sugar are used as raw materials, and mixed strains are added for fermentation, so that the nutritive lily bulb ferment is prepared, wherein the mixed fruits are a mixture of blueberries, pitayas, kiwi fruits, grapes, mulberries and black funguses; the mixed strains are a mixture of saccharomyces cerevisiae, acetobacterium balch, lactobacillus acidophilus, bifidobacterium bifidum, bacillus coagulans and aspergillus candidus; the sugar is a mixture of any two of brown sugar, levulose, xylitol, white granulated sugar and malt sugar. According to the nutritive lily bulb ferment and the preparation method thereof disclosed by the invention, the defects existing in the prior art are overcome, the lily bulbs, the kiwi fruits, the blueberries and the mixed fruits are used as the raw materials for producing the nutritive lily bulb ferment with health-care functions, and the production technology is simple.

Description

Technical field: [0001] The invention belongs to the field of biotechnology, and relates to an enzyme and a preparation method thereof, in particular to a lily nutritive enzyme and a preparation method thereof. Background technique: [0002] Enzyme refers to the polymer substance with biocatalyst function necessary for the fermentation of multi-species complex microbial populations, such as amylase, protease, cellulase, lipase and superoxide dismutase, etc., which are the main functions of microbial enzyme health food enzyme. The existing production and preparation of other enzymes generally select different fruits and vegetables for natural or pure fermentation, and then either concentrate or sterilize and fill for preparation. [0003] The production and use of existing health drinks or enzymes are mostly developed from a single raw material or comprehensive fruits and vegetables, which cannot achieve an effective combination of efficacy and nutrition. [0004] Lily is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00C12N1/20C12N1/18C12R1/01C12R1/02C12R1/23C12R1/865
CPCC12N1/20C12N1/18
Inventor 周洋周震
Owner 江西蓓蕾食品有限公司
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