Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Digestion-promoting enzyme and preparation method thereof

A technology of digestive enzymes and enzymes, applied in the field of digestive enzymes and their preparation, can solve the problems of short shelf life and the growth of miscellaneous bacteria, and achieve the effects of improving the shelf life, maintaining physiological balance and inhibiting the growth of miscellaneous bacteria.

Inactive Publication Date: 2016-11-09
XIAMEN YILIKANG BIOTECH CO LTD
View PDF6 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the preparation and storage of the enzyme solution, it is easy to cause the growth of miscellaneous bacteria, and the shelf life is short. Generally, the shelf life of the enzyme solution without preservatives is only 3-6 months.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A digestion-promoting enzyme, the main raw materials of the enzyme include by weight: 15 parts of tomatoes, 15 parts of kiwi fruit, 10 parts of bananas, 15 parts of celery, 10 parts of amaranth, 10 parts of bamboo shoots, 10 parts of carrots, and 1 part of malic acid. portion, 1 portion of rice wine.

[0022] The preparation method of described digestive enzyme, comprises the following steps:

[0023] (1) Wash and chop the tomatoes, peel and chop the kiwi and banana respectively, mix the three and make pulp to obtain pulp, add 0.3% of the pulp by weight of Aspergillus oryzae and Bacillus subtilis in a weight ratio of 1:1 The mixed bacterial flora was stirred evenly and then fermented at 30°C for 10 days to obtain fermented pulp;

[0024] (2) Wash and chop celery, amaranth, bamboo shoots and carrots respectively, add 0.3% of the total amount of lactic acid bacteria in the mixture, stir evenly and ferment at 32°C for 8 days to obtain fermented vegetable pulp;

[0025] (...

Embodiment 2

[0029] A digestive-promoting enzyme, the main raw materials of the enzyme include by weight: 17 parts of tomatoes, 17 parts of kiwi fruit, 11 parts of bananas, 15 parts of celery, 10 parts of amaranth, 15 parts of bamboo shoots, 15 parts of carrots, and 1 part of malic acid. portion, 1 portion of rice wine.

[0030] The preparation method of described digestive enzyme, comprises the following steps:

[0031] (1) Wash and chop the tomatoes, peel and chop the kiwi and banana respectively, mix the three and make a pulp to obtain pulp, add 0.5% of the pulp by weight of Aspergillus oryzae and Bacillus subtilis in a weight ratio of 1:1 The mixed bacterial flora was stirred evenly and fermented at 32°C for 12 days to obtain fermented pulp;

[0032] (2) Wash and chop celery, amaranth, bamboo shoots and carrots respectively, add 0.4% of the total amount of lactic acid bacteria in the mixture, stir evenly and ferment at 35°C for 9 days to obtain fermented vegetable pulp;

[0033] (3) ...

Embodiment 3

[0037] A digestion-promoting enzyme, the main raw materials of the enzyme include by weight: 19 parts of tomatoes, 18 parts of kiwi fruit, 12 parts of bananas, 20 parts of celery, 16 parts of amaranth, 15 parts of bamboo shoots, 15 parts of carrots, and 2 parts of malic acid. servings, 2 servings of rice wine.

[0038] The preparation method of described digestive enzyme, comprises the following steps:

[0039] (1) Wash and chop the tomatoes, peel and chop the kiwi and banana respectively, mix the three and make a pulp to obtain pulp, add 0.6% of the pulp by weight of Aspergillus oryzae and Bacillus subtilis in a weight ratio of 1:1 The mixed bacterial flora was stirred evenly and fermented at 34°C for 15 days to obtain fermented pulp;

[0040] (2) Wash and chop celery, amaranth, bamboo shoots and carrots respectively, add 0.6% of the total amount of lactic acid bacteria in the mixture, stir evenly and ferment at 36°C for 10 days to obtain fermented vegetable pulp;

[0041] ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a digestion-promoting enzyme and a preparation method thereof. The digestion-promoting enzyme is prepared from the following raw materials in parts by weight: 15-19 parts of tomatoes, 15-18 parts of kiwi fruits, 10-12 parts of bananas, 15-20 parts of celery, 10-16 parts of edible amaranth, 10-15 parts of bamboo shoots, 10-15 parts of carrots, 1-2 parts of malic acid and 1-2 parts of yellow rice or millet wine. By scientifically matching the raw materials, the enzyme subjected to secondary fermentation can be used for effectively promoting metabolism and regulating physiological functions, maintaining physiological balance of intestinal flora, helping to digest, improving gastrointestinal functions, removing accumulation and preventing constipation, and also has remarkable freckle removing and acne removing effects. The malic acid and the yellow rice or millet wine are added into the raw materials, so that nutrient components of the enzyme can be enriched, the breeding of bacteria can be effectively inhibited, and furthermore, the guarantee period of enzyme liquid is remarkably improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a digestion-promoting enzyme and a preparation method thereof. Background technique [0002] Rice wine has a strong inhibitory effect on Escherichia coli. [0003] Enzyme products are divided into enzyme liquid, enzyme powder, and enzyme tablet (capsule), among which liquid enzyme can retain the active ingredients and nutrients of the product to the greatest extent. The nutrients and functional components obtained by powdered enzymes are only 1 / 5 of those obtained by liquid enzymes, while the nutrients and functional components obtained by tablet enzymes are only 1 / 4 of those obtained by liquid enzymes. However, during the preparation and storage of the enzyme solution, it is easy to cause the growth of miscellaneous bacteria, and the shelf life is short. Generally, the shelf life of the enzyme solution without preservatives is only 3-6 months. [0004] Therefore, it i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/32
Inventor 宋茂清张志澎
Owner XIAMEN YILIKANG BIOTECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com