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Enzyme preparation method and product thereof

A technology of enzymes and products, applied in the field of C12P, C12F in the chemical classification of part C, can solve the problem of single application, and achieve the effect of mild nature

Inactive Publication Date: 2018-05-01
张艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Its disadvantage is that the application is single
[0008] Similarly, there is the problem of single application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] A preparation method of an enzyme and its products according to the present invention are made from the following components in parts by mass: 70 parts of enzyme liquid, 2 parts of Sapindus sapindus, 0.01 part of essential oil, and 1 part of olive oil; It is composed of 5 parts of raw materials (including 2 parts of apple, 1 part of banana, 1 part of lemon, and 1 part of dragon fruit), 5 parts of rock sugar, 0.01-0.07 lactic acid bacteria, and 0.01-0.09 yeast. Juice liquid obtained by fermentation and filtration for 6 months under ambient conditions.

[0024] Its concrete preparation method is as follows:

[0025] a Take the raw material, add rock sugar, mix evenly with 0.01-0.07 lactic acid bacteria and 0.01-0.09 yeast, and ferment for 6 months in an airtight, normal temperature, and dark environment;

[0026] b. Filter the mixture processed in step a, and get the filtrate to prepare the ferment liquid for subsequent use;

[0027] c. Add Sapindus to the ferment solut...

Embodiment 2

[0031] A preparation method of an enzyme and its products of the present invention are made of the following components in parts by mass: 80 parts of an enzyme solution, 5 parts of Sapindus chinensis, 0.1 part of essential oil, and 2 parts of olive oil; It is made of 7 parts of raw materials (including 2 parts of pear, 1 part of peach, 2 parts of papaya, and 2 parts of lemon), 5 parts of rock sugar, 0.01-0.07 lactic acid bacteria, 0.01-0.09 yeast, and placed in a closed, room temperature, dark environment Ferment the filtrate obtained by filtering for 6 months.

[0032] Its specific preparation method is as follows:

[0033] a Take raw materials, 5 parts of rock sugar, 0.01-0.07 lactic acid bacteria, 0.01-0.09 yeast, mix evenly, and ferment for 5 months in a closed, normal temperature, and dark environment;

[0034] b. Filter the mixture processed in step a, and get the filtrate to prepare the ferment liquid for subsequent use;

[0035] c. Add Sapindus sativa to the enzyme s...

Embodiment 3

[0039] A preparation method of an enzyme of the present invention and its products are made of the following components in parts by mass: 100 parts of enzyme liquid, 5 parts of Sapinberry, 0.1 part of essential oil, and 2 parts of olive oil; the enzyme liquid is Mix 8 parts of raw materials (including 2 parts of white melon, 1 part of carrot, 2 parts of grapefruit, 2 parts of lemon, and 1 part of mango), 5 parts of rock sugar, 0.01-0.07 lactic acid bacteria, 0.01-0.09 yeast and mix them evenly in airtight, room temperature, away from The filtrate obtained by fermenting and filtering for 6 months under light environment. Its concrete preparation method is as follows:

[0040] a Take the raw material, add 5 parts of rock sugar, 0.01-0.07 lactic acid bacteria, 0.01-0.09 yeast, mix evenly, and ferment for 6 months in a closed, normal temperature, and dark environment;

[0041] b. Filter the mixture processed in step a, and get the filtrate to prepare the ferment liquid for subseq...

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PUM

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Abstract

The invention relates to an enzyme preparation method and a product thereof, wherein natural fruits are used as raw materials, preferably 6-9 parts by mass of apple, 5-8 parts by mass of pear, 3-4 parts by mass of lemon, 4-7 parts by mass of grapefruit, 7-10 parts by mass of carrot, 3-4 parts by mass of orange, 2-3 parts by mass of hawthorn, and 2-3 parts by mass of ficus carica linn are mixed andcrushed to prepare a liquid fruit juice, 5-8 parts by mass of the liquid fruit juice, 3-5 parts by mass of rock candy, 0.01-0.07 part by mass of lactic acid bacteria and 0.01-0.09 part by mass of yeast are uniformly mixed, fermenting is performed for 3-6 months at a room temperature in a closed and dark environment, the supernatant is extracted, and filtering, disinfecting and filling are performed to obtain the enzyme finished product or the product thereof, wherein the filling is bottling or boxing. According to the present invention, the enzyme and the environmental protection multifunctional enzyme soap have advantages of no pigment addition during the manufacturing, mild property and no irritating, and are suitable for a variety of people; and the obtained product is the pure naturalenzyme beverage, and can further be used for washing, shampooing, face washing, bathing, tooth brushing and the like.

Description

technical field [0001] The invention relates to a method for preparing an enzyme and its products, which use fruits to prepare the enzyme and its products, and relate to the technical fields of C12F and C12P in the chemical classification of part C. Background technique [0002] Enzyme, also known as plant comprehensive active enzyme, is a substance composed of amino acids with special biological activity. It is an essential substance for maintaining the normal function of the body, digesting food, repairing tissues and other life activities. China's land is fertile, and its fruit production and area ranks first in the world. How to conduct in-depth research and development of fresh fruits so that they can maintain the nutrients in the fruits for a long time is very important. Enzymes are widely used in the regulation of the human body in our country, and at the same time, various products are also produced to serve people's lives. [0003] , after retrieval: 201410699509X ...

Claims

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Application Information

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IPC IPC(8): C12N9/00A61K8/9789A61Q19/10A61Q5/12A61Q19/00C11D3/386C11D7/42C11D9/38
CPCA61K8/97A61Q5/12A61Q19/00A61Q19/10C11D3/386C12N9/00
Inventor 闫章海张艳李雪瑞王尧
Owner 张艳
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