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Preparation method of maca enzyme

A technology of maca enzyme and maca powder, which is applied in the direction of food science, etc., can solve the problem of lack of deep-processed products and achieve the effect of enriching maca deep-processed products, rich nutrition and increasing added value

Inactive Publication Date: 2020-01-14
佛山市三水区敏俊食品有限公司
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  • Abstract
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Problems solved by technology

At present, the development of Maca root is still too superficial, and there is a lack of deep-processing products

Method used

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Embodiment Construction

[0024] The present invention provides a preparation method of maca enzyme. In order to make the purpose, technical scheme and effect of the present invention clearer and clearer, the present invention will be further described in detail below. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0025] The invention provides a preparation method of maca enzyme, wherein, maca powder, hawthorn powder and tremella are added into 6-8 times of water and boiled for 60 minutes, and then stirred in a blender to obtain a primary mixed solution; microalgae powder and honey Add it to the primary mixed solution, then stir in a mixer to obtain the secondary mixed solution, add yeast to the secondary mixed solution and ferment for more than 80 days at a temperature of 35-40 degrees Celsius to obtain the enzyme, wherein the raw materials and their weight The servings are as follows:

[0026...

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Abstract

The invention discloses a preparation method of a maca enzyme, including the following steps: adding maca powder, hawthorn powder and tremella to 6-8 times of water and cooking for 60 minutes, and then stirring in a blender to obtain a first mixed solution; adding microalgae powder and honey into the first mixed solution and then stirring in a blender to obtain a secondary mixed solution; adding yeast into the secondary mixed solution and fermenting in an environment of 35 to 40 DEG C for more than 80 days to obtain an enzyme. Raw materials contain (by weight): 35-40 parts of maca powder, 10-15 parts of honey, 5-15 parts of microalgae powder, 3-10 parts of hawthorn powder, 2-4 parts of tremella, and 7-8 parts of yeast. The preparation method of the invention is simple and easy to operate,and is suitable for large-scale production. The prepared maca enzyme contains rich nutrients; functional ingredients in maca can be used to the maximum; maca deep-processed products are enriched; andthe added value of maca is increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of Maca enzyme. Background technique [0002] Maca is a cruciferous plant native to the Andes in South America. Maca has a long history of consumption. Maca root is rich in protein, amino acids and Vb1. At present, the development of Maca root is too superficial, and there is a lack of deep-processing products. [0003] Enzymes generally refer to enzymes, which refer to polymer substances with biocatalytic functions. Enzymes are rich in nutrients and contain a variety of natural vitamins, minerals and trace elements. After the enzyme enters the human body, it can be quickly absorbed and utilized by the human body, which can not only strengthen the body, but also prevent various diseases. Therefore, eating enzyme food is beneficial to the health of the human body and has a good development prospect. Contents of the invention [0004] The purpose of the present inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 周日敏
Owner 佛山市三水区敏俊食品有限公司
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