Vegetable fungi apozymase and preparation method

Abstract

The invention relates to a vegetable fungi apozymase and a preparation method. The vegetable fungi apozymase is prepared by adding sugar water into vegetable raw materials, adding sugar water into fungi raw materials and then naturally fermenting. The vegetable fungi apozymase is characterized in that the vegetable raw materials are composed of radish, cabbage, leaf mustard, celery, carrots, tomato, eggplant, wax gourd, balsam pear, towel gourd, pea, broad bean, green soy bean, garlic, Chinese chive, lettuce, spinach, lotus roots and potato respectively, and the fungi raw materials are composed of agaric, tremella, lucid ganoderma, lentinus edodes, oyster mushroom, straw mushroom and carpophorum Hericii Erinacei; bearded tooth carpophore respectively. The apozymase having the effects of preventing and treating insomnia and amnesia is obtained according to the steps of fermenting rich nutrients contained in the vegetable raw materials into fruit raw material fermented liquid rich in nutrients and microorganism protease, and then fully mixing with fungi raw material fermented liquid and fermenting. Full blending of active ingredients in vegetables and nutrients in fungi raw materialfermented liquid is guaranteed, so that the vegetable fungi apozymase can be easily absorbed by a human body.

Description

technical field [0001] The invention relates to the field of a vegetable fungus fermentation enzyme protein and a preparation method. The vegetable fungus fermented enzyme protein can be directly processed into an oral liquid dosage form for preventing and treating insomnia and amnesia. Background technique [0002] Fermented enzyme protein is currently mainly used in animal husbandry. Enzyme protein uses plant protein as raw material, yeast as the main bacteria, supplemented by enzyme-producing, vitamin-producing bacteria and other bacteria for compound fermentation to improve the structure of plant protein, rich in digestive enzymes, bacterial protein, and vitamins; the produced feed can Enhance chicken body resistance and reduce mortality. Substituting part or all of fish meal with enzyme protein has no significant difference in production performance, body weight, egg quality, etc. of laying hens. It can also supplement enzyme systems and beneficial microorganisms, red...

AI Technical Summary

Problems solved by technology

There are few reports on the direct processing of fermented enzyme protein into oral liquid dosage forms for the prevention and treatment of diseases