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Hibiscus manihot ferment and preparation method thereof

A technology of Rong Enzyme and Cabbage Furnace, which is applied in the field of enzymes to achieve the effect of improving the utilization rate of nutrients

Inactive Publication Date: 2017-08-22
张萌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few reports on the preparation of enzymes from Hibiscus chinensis

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A vegetable hibiscus enzyme is prepared by fermenting the following raw materials with compound microorganisms:

[0027] 10wt% of flowers of Vegetable Hibiscus, 20wt% of stems and leaves of Vegetable Hibiscus and 70wt% of fruits, the added amount of the compound microorganism is 10-14wt% of the total weight of the raw materials; the fruits are citrus, apple, grape, strawberry , pineapples, bananas, peaches, pears, apricots, melons, watermelons, coconuts and blueberries, and the complex microorganisms are a mixture of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus fermentum.

[0028] Preparation:

[0029] 1) Raw material processing: after cleaning the fruit, crush citrus, apple, grape, strawberry, pineapple, banana, peach, pear, apricot, cantaloupe, watermelon, coconut and blueberry respectively; The leaves are slightly crushed and crushed;

[0030] 2) Broken matter treatment: after mixing the fruit pulp obtained by crushing in step 1) with the st...

Embodiment 2

[0035] A vegetable hibiscus enzyme is prepared by fermenting the following raw materials with compound microorganisms:

[0036] 15wt% of the flowers of the vegetable hibiscus, 30wt% of the stems and leaves of the vegetable hibiscus and 55wt% of the fruit, the added amount of the compound microorganism is 10-14wt% of the total weight of the raw materials; the fruits are citrus, apple, grape, strawberry , pineapples, bananas, peaches, pears, apricots, melons, watermelons, coconuts and blueberries, and the complex microorganisms are a mixture of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei.

[0037] Preparation:

[0038] 1) Raw material processing: after cleaning the fruit, crush citrus, apple, grape, strawberry, pineapple, banana, peach, pear, apricot, cantaloupe, watermelon, coconut and blueberry respectively; The leaves are slightly crushed and crushed;

[0039] 2) Broken matter treatment: after mixing the fruit pulp obtained in step 1) with the...

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PUM

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Abstract

The invention provides hibiscus manihot ferment and a preparation method thereof. The hibiscus manihot ferment is prepared through fermentation of the following raw materials with composite microorganisms: 10-15wt% of hibiscus manihot flowers, 20-30wt% of hibiscus manihot stems and leaves, and 55-70wt% of fruits, wherein the addition quantity of the composite microorganisms is 10-14wt% of the total weight of the raw materials, the fruits are a mixture of citruses, apples, grapes, strawberries, pineapples, bananas, peaches, pears, apricots, muskmelons, watermelons, coconuts and blueberries, and the composite microorganisms are a mixture of lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei or a mixture of lactobacillus acidophilus, lactobacillus plantarum and lactobacillus fermenti. The preparation method comprises the following steps of performing two-stage fermentation on the raw materials including the hibiscus manihot flowers, the hibiscus manihot stems and leaves and the fruits, and the composite microorganisms, and then performing filtration and concentration. The ferment provides various nutrient components desired for human bodies, and the nutritive utilization rate of hibiscus manihot is increased.

Description

technical field [0001] The invention belongs to the technical field of enzymes, and in particular relates to a vegetable hibiscus enzyme and a preparation method thereof. Background technique [0002] Enzymes exist in all living animals and plants, and are an essential substance for maintaining normal body functions, digesting food, repairing tissues and other life activities. With the growth of age, food safety, living environment and other issues, the enzyme content in the human body is decreasing year by year, the body will reduce the body's metabolic rate due to the loss of enzymes, prone to problems such as sub-health and chronic diseases, showing an aging trend year by year . If there is no enzyme, the biochemical reaction will not be able to proceed, the five major nutrients will become useless to the body, and the phenomenon of life will stop. Supplementing enzymes can make all life activities in the body proceed in an orderly manner, and keep our body alive at all...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10
Inventor 张萌
Owner 张萌
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