Rosa roxburghii fruit composite ferment and preparation method thereof

Abstract

The invention discloses rosa roxburghii fruit composite ferment. The rosa roxburghii fruit composite ferment comprises the following raw materials in parts by weight: 30-50 parts of rosa roxburghii fruits, 5-10 parts of ginkgoes, 10-20 parts of grapes, 10-15 parts of ginseng fruits, 5-10 parts of haws, 5-10 parts of persimmons, 10-15 parts of smallanthus sonchifolius, 10-20 parts of strawberries and 5-10 parts of myrtles. The rosa roxburghii fruit ferment is prepared through compounding of various raw materials, and can provide comprehensive and rich nutrient substances for functions of humanbodies. The rosa roxburghii fruit composite ferment can strengthen the immunity of organisms after being drunk by consumers, can meet requirements for multiplex vitamins for function of the human bodies, can promote intestinal peristalsis of intestines and the stomach, can promote intestine and stomach digestion, has good efficacy of relieving a cough, resolving phlegm and nourishing the lung, hasgood effects of preventing cancer and restraining cancer cells, and is especially suitable for being drunk by contemporary office white collar workers suffering from sub health, children and middle-aged people and old people.

Description

technical field [0001] The invention relates to the technical field of enzyme production, in particular to a roxburghii comprehensive enzyme and a preparation method thereof. Background technique [0002] Enzymes refer to products containing specific biologically active ingredients made from animals, plants and fungi, etc., which are fermented by microorganisms. Enzyme is a substance composed of amino acids with special biological activity. After entering the stomach, the enzyme can be directly absorbed by the body. Therefore, it can not only reduce the consumption of original enzymes in the body, but also reduce the burden on various organs of the body. Fruit and vegetable enzymes are a kind of plant comprehensive enzymes, which are enzyme products obtained by fermenting plant raw materials such as fruits and vegetables in enzyme products; the functions of fruit and vegetable enzymes are: 1. Balance the endocrine system: balance of hormone and antibody secretion; 2. Anti-in...

AI Technical Summary

Problems solved by technology

[0004] The raw material composition of the existing Rosa roxburghii enzyme is relatively simple, which cannot provide comprehensive and rich nutrition for human body functions, and has low health care value. At the same time, the fermentation of Rosa roxburghii enzyme is relatively simple, and the SOD activity after fermentation is not high, which has a great impact on the overall quality of the enzyme

[0005] Existing Chinese patent literature publication number: CN1109363165A discloses a kind of Rosa roxburghii ferment, is made up of the raw material of following parts by weight: 0.5-2 part of honey, 2-5 parts of Rosa roxburghii, 8-12 parts of purified water, this ferment single adopts Rosa thorn As a raw material, pears are not rich in nutritional composition and poor in taste

[0006] Chinese Patent Literature Publication No.: CN106307532A discloses a thorn pear compound enzyme and a preparation method thereof, which relates to the field of food processing. The preparation method adopts the following raw material ratio and process preparation. Proportioning meter, the raw material ratio of the enzyme is: 50-100 parts of roxburghii, 10-30 parts of Pyracantha, 1-15 parts of Ganoderma lucidum, 3-8 parts of flavoring agent, the selection of raw materials, cleaning: all raw materials Pick out the impurities and moldy raw materials in it, rinse them with sterile pure water; chop the raw materials, and the ganoderma needs to be ground into powder; mix the chopped raw materials evenly, so that the ganoderma powder is evenly mixed in the raw materials; Put the mixed raw materials into a sterilized fermenter; seal the fermenter filled with mixed raw materials, keep away from light, and stir slowly every two days. The temperature of the fermenter should be 20-35 degrees, and the humidity 60%-80%; natural fermentation for more than 50 days, until no bubbles are produced in the fermenter, and the fermentation is completed; the fermented liquid is extracted, filtered, seasoned with flavoring agents, and bottled to become the thorn pear compound enzyme; the compound enzyme fermentation is relatively Simple, at the same time, the activity of SOD has a great influence on the quality of the enzyme. After the fermentation of this enzyme, the activity of SOD in Rosa roxburghii cannot be obtained, so it is necessary to further study the activity of SOD after fermentation.

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