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Radix notoginseng-red pear composite enzyme and preparation method thereof

A compound enzyme, red pear enzyme technology, applied in the function of food ingredients, food science, application and other directions, to achieve good hemostatic effect, obvious geographical advantages, and the effect of significant hematopoietic function

Inactive Publication Date: 2018-02-16
昆明满天红生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After searching, there is no report on the co-fermentation of red pear and Panax notoginseng

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of Panax notoginseng red pear complex enzyme, contains red pear enzyme stock solution and fresh Panax notoginseng whole plant. The mass ratio of red pear enzyme stock solution and fresh Panax notoginseng whole plant is 100:1. The preparation method is as follows: wash the fresh Panax notoginseng whole plant, pulverize and grind, add the red pear enzyme stock solution, ferment naturally at room temperature for 1 year to mature, repeat the pulverization and filtration to obtain.

[0034] Among them, the preparation method of the red pear enzyme stock solution includes the following steps: taking fresh red pears, crushing and refining, adding brown sugar and strains, fermentation, repeated cycles of grinding, stirring, fermentation, maturation, and solid-liquid separation. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" with publication number "CN106072093A" published by the applicant on No...

Embodiment 2

[0036] A kind of Panax notoginseng red pear complex enzyme, contains red pear enzyme stock solution and fresh Panax notoginseng whole plant, the mass ratio of red pear enzyme stock solution and fresh Panax notoginseng whole plant is 50:1. The preparation method is as follows: wash the fresh Panax notoginseng whole plant, pulverize and grind, add the red pear enzyme stock solution, ferment naturally at room temperature for 1 year to mature, repeat the pulverization and filtration to obtain.

[0037] Among them, the preparation method of the red pear enzyme stock solution includes the following steps: taking fresh red pears, crushing and refining, adding brown sugar and strains, fermentation, repeated cycles of grinding, stirring, fermentation, maturation, and solid-liquid separation. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" with publication number "CN106072093A" published by the applicant on Nov...

Embodiment 3

[0039] A kind of Panax notoginseng red pear complex enzyme, contains red pear enzyme stock solution and fresh Panax notoginseng whole plant. The mass ratio of red pear enzyme stock solution and fresh Panax notoginseng whole plant is 50:10. The preparation method is as follows: wash the fresh Panax notoginseng whole plant, pulverize and grind, add the red pear enzyme stock solution, ferment naturally at room temperature for 1 year to mature, repeat the pulverization and filtration to obtain.

[0040] Among them, the preparation method of the red pear enzyme stock solution includes the following steps: taking fresh red pears, crushing and refining, adding brown sugar and strains, fermentation, repeated cycles of grinding, stirring, fermentation, maturation, and solid-liquid separation. For the specific preparation method, please refer to the Chinese invention patent "A red pear enzyme and its preparation method" with publication number "CN106072093A" published by the applicant on No...

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Abstract

The invention discloses a radix notoginseng-red pear composite enzyme, which is prepared from red pear enzyme raw liquid and radix notoginseng. The radix notoginseng-red pear composite enzyme providedby the invention has the beneficial effects that the fermenting speed can be accelerated, nutrient contents of the radix notoginseng are effectively extracted, the fermenting period is reduced, infectious microbes are prevented from being introduced, and the product safety is improved.

Description

Technical field [0001] The invention relates to the technical field of food fermentation, in particular to a panax notoginseng red pear composite enzyme and a preparation method thereof. Background technique [0002] Enzyme, also known as "enzyme", is a special protein and a biological catalyst. It only exists in the active tissues of animals, plants and microorganisms. It undertakes various chemical reactions in the metabolism of the human body and can increase tissue The rate of a kind of biochemical reaction (oxidation, reduction, decomposition, synthesis, transformation), the metabolism of all cells in the human body, such as regeneration, decomposition, digestion, synthesis, etc., are completed by enzymes, so enzymes are also called "the fountain of life" ". [0003] Enzymes are carbon compounds or amino acids composed of carbon, hydrogen, nitrogen, and oxygen atoms. It basically constitutes the combination of amino and carboxyl atoms, which is made according to the combined...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/10
CPCA23L33/00A23L33/10A23V2002/00A23V2200/30
Inventor 朱苾锋朱景宇李云玮朱星宇
Owner 昆明满天红生物科技有限公司
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