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Lycium ruthenicum enzyme and preparation method thereof

A technology of wolfberry enzyme and black wolfberry, which is applied in the field of enzymes, can solve the problems of poor health care effect, low content of beneficial bacteria, single preparation process, etc., and achieve the effects of delaying cell tissue aging, sufficient content of beneficial substances, and improving circulation

Inactive Publication Date: 2018-11-27
BAZHOU HEIGUO WOLFBERRY BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the invention provides a kind of preparation method of ferment of black wolfberry, this production method can effectively solve the single preparation process existing in the existing production method, the problem of incomplete fermentation, the ferment produced The product can effectively solve the problem of poor health care effect caused by the low content of beneficial bacteria and single nutritional components in existing enzyme products

Method used

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  • Lycium ruthenicum enzyme and preparation method thereof
  • Lycium ruthenicum enzyme and preparation method thereof
  • Lycium ruthenicum enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of black wolfberry ferment, comprising the following steps:

[0027] (1) Clean the black wolfberry, black currant, lemon, sea buckthorn, prunes, roses and honeysuckle, dry the water, and set aside; peel the cantaloupe, remove the core of the prune, cut into small pieces, set aside;

[0028] (2) According to the mass ratio of black wolfberry: black currant: lemon: rose: honeysuckle: cantaloupe: prune: seabuckthorn is 6:3:1:1:2:3:2:3 and weighed after the treatment in step (1). The raw materials are beaten to obtain a mixed liquor;

[0029] (3) Add brown sugar and mixed bacteria to step (2) gained mixed solution, stir; Wherein the mass ratio of brown sugar and mixed solution is 1:3, the mass ratio of mixed bacteria and mixed solution is 1:1000;

[0030] (4) ferment the product obtained in step (3) at 30°C for 20 days, stirring once every 2 days;

[0031] (5) Put the product obtained in step (4) under the condition of 30° C. for 6 months and then sea...

Embodiment 2

[0034] A preparation method of black wolfberry ferment, comprising the following steps:

[0035] (1) Clean the black wolfberry, black currant, lemon, sea buckthorn, prunes, roses and honeysuckle, dry the water, and set aside; peel the cantaloupe, remove the core of the prune, cut into small pieces, set aside;

[0036] (2) According to the mass ratio of black wolfberry: black currant: lemon: rose: honeysuckle: cantaloupe: prune: sea buckthorn is 9:5:3:3:4:6:5:5 and weighed after the treatment in step (1). The raw materials are beaten to obtain a mixed liquor;

[0037] (3) Add brown sugar and mixed bacteria to step (2) gained mixed solution, stir; Wherein the mass ratio of brown sugar and mixed solution is 1:6, the mass ratio of mixed bacteria and mixed solution is 1:2000;

[0038] (4) Fermenting the product obtained in step (3) at 35°C for 60 days, stirring once every 4 days;

[0039] (5) Put the product obtained in step (4) under the condition of 35° C. for sealed fermentati...

Embodiment 3

[0042] A preparation method of black wolfberry ferment, is characterized in that, comprises the following steps:

[0043] (1) Clean the black wolfberry, black currant, lemon, sea buckthorn, prunes, roses and honeysuckle, dry the water, and set aside; peel the cantaloupe, remove the core of the prune, cut into small pieces, set aside;

[0044] (2) According to the mass ratio of black wolfberry: black currant: lemon: rose: honeysuckle: cantaloupe: prune: sea buckthorn is 7:4:2:2:3:5:4:5 and weighed after the treatment in step (1). The raw materials are beaten to obtain a mixed liquor;

[0045] (3) Add brown sugar and mixed bacteria to step (2) gained mixed solution, stir; Wherein the mass ratio of brown sugar and mixed solution is 1:5, the mass ratio of mixed bacteria and mixed solution is 1:1600;

[0046] (4) ferment the product obtained in step (3) at 32°C for 65 days, stirring once every 4 days;

[0047] (5) Put the product obtained in step (4) under the condition of 33° C....

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Abstract

The invention discloses a lycium ruthenicum enzyme and a preparation method thereof. Lycium ruthenicum, blackcurrant, lemon, rose, honeysuckle, cantaloupe, prune, sea buckthorn and the like are pretreated for standby application, then the above raw materials are weighed according to the mass ratio of the lycium ruthenicum, the blackcurrant, the lemon, the rose, the honeysuckle, the cantaloupe, theprune and the sea buckthorn equaling to (6-9):(3-5):(1-3):(1-3):(2-4):(3-6):(2-5):(3-5), and pulping is carried out for standby application; then a mixed liquor is put into a fermentation vat, brownsugar and mixed bacteria are added into the fermentation vat for primary fermentation, after a period of time, mature fermentation is carried out, lastly, a fermentation liquor is filtered to remove ethyl alcohol, and the lycium ruthenicum enzyme is prepared. The production method can effectively solve the problems that the preparation process is single and the fermentation is not thorough in an existing production method, and the produced enzyme product can effectively solve the problem that the healthcare effect is poor due to low content of beneficial bacteria and single nutritional ingredient of an existing enzyme product.

Description

technical field [0001] The invention relates to the technical field of enzymes, in particular to a black wolfberry enzyme and a preparation method thereof. Background technique [0002] Enzyme is a nutritional noun, the English name enzyme, commonly known as "enzyme", is a protein with catalytic activity. It is an essential small-molecule nutrient element obtained by using microorganisms to biotransform plant essences and a bioactive substance that improves the body's physique. These ingredients can provide nutrition and environment for the intestinal probiotics, promote their growth and reproduction, and resist the growth of harmful bacteria. Today, eating enzymes has become a healthy eating habit. Through the action of enzymes, it can help to adjust the body, promote metabolism, repair damaged cells, accelerate the discharge of metabolic waste in the body, prevent physical diseases, maintain various normal physiological functions and enhance body resistance. [0003] Ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30A23V2200/326A23V2200/31A23V2200/324
Inventor 李想崔永成
Owner BAZHOU HEIGUO WOLFBERRY BIOLOGICAL TECH
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