CN104824097A - Enzyme, enzyme solution and relevant product - Google Patents

Enzyme, enzyme solution and relevant product Download PDF

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Publication number
CN104824097A
CN104824097A CN201510203300.4A CN201510203300A CN104824097A CN 104824097 A CN104824097 A CN 104824097A CN 201510203300 A CN201510203300 A CN 201510203300A CN 104824097 A CN104824097 A CN 104824097A
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China
Prior art keywords
manufacture method
utilizes
method described
ferment
kinds
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Pending
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CN201510203300.4A
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Chinese (zh)
Inventor
郭台松
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Individual
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Individual
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Priority to CN201510203300.4A priority Critical patent/CN104824097A/en
Publication of CN104824097A publication Critical patent/CN104824097A/en
Priority to TW104138458A priority patent/TW201622579A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
    • A61K36/232—Angelica
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/42—Cucurbitaceae (Cucumber family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/758—Zanthoxylum, e.g. pricklyash
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815—Lycium (desert-thorn)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/906—Zingiberaceae (Ginger family)
    • A61K36/9068—Zingiber, e.g. garden ginger
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/10—Washing or bathing preparations
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q5/00—Preparations for care of the hair
    • A61Q5/02—Preparations for cleaning the hair
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W30/00—Technologies for solid waste management
    • Y02W30/40—Bio-organic fraction processing; Production of fertilisers from the organic fraction of waste or refuse

Abstract

The present invention relates to an enzyme and an enzyme solution thereof. The enzyme is fast in preparation process, high in activity, and exists in a solid state. The enzyme can activate micro element nutrients contained in natural substances, and can replace chemical additives in functions of food processing. A method for solving the foregoing problem is, utilizing a characteristic of the enzyme for decomposing food to activate micro elements and nutrients hidden in cell walls and cell membranes, so as to replace chemical products in functions of various fields. The enzyme produced according to the present invention has the characteristics of being fast in preparation process and high in activity, existing in the solid state, and having a powerful and persistent air producing capacity. The present invention aims to solve problems of pollution to environment and food by chemicals, physical diseases of human, and land pollution.

Description

Ferment, enzyme liquid and Related product thereof
Technical field
The invention relates to that ferment activation is by the trace element in matter, nutrient and release are subject to the amylase of matter itself to decompose by matter, by the composition minimization by matter, change and are subject to the characteristic of matter in chemical reaction.A series of products (quoting one as proof) the ferment pandect 84 pages that the material manufactured through above-mentioned technology is produced.
Background technology
1. the ferment mode of production now ferments; 2. extract; 3. grind into powder after pluck drying is got;
Fermentation method: vegetables+water+sugar ... do not know what to add in addition, what have does not have sugaring.
Extraction method: the microorganism of collecting containing certain special ferment is high-purity ferment (quoting two as proof) ferment ferment pandect 160 to 162 pages.
Pluck: directly eat something rare or dry rear grind into powder (quoting two as proof)
No matter be that the ferment what approach obtains has predigested function, namely help to decompose COF Small molecular, the intestines parietal cell of human body just has way to absorb, and each cell membranes in tissue can by the trace element in the blood flow through needed for picked-up, and nutrient carries out the amendment organized and renewal.
The benefit eaten raw that present people is hard to understand, the digestion power of the mankind is limited, the limited time that food stops in human body, so the food eaten has and how much is broken down into the absorbent small-particle of intestinal cell and enters blood, and enters in cytoplasm by histiocytic hole.
Summary of the invention
The present invention by the mankind from nature absorb nourishment element, trace elements digestion move on to human body and occur.The trace elements nutrient decomposited can substitute chemical industry product, and skin contact can enter blood by epidermal cell, and particulate sucks lung, can enter blood by alveolar capilary.
The present invention's problem first to be solved is complete decomposition fast by the minimization object of matter composition, availablely to smash, boil, wear into slurry, be twisted into muddy flesh, for brown rice: the brown rice of soaked three days connects the speed that puffed wheat water mill becomes Rice & peanut milk digest and decompose, faster than the decomposition being cooked into brown rice porridge, the steamed brown rice that the velocity ratio being cooked into the brown rice digestion of congee cooks is fast, and the speed of the steamed brown rice digestion cooked is faster than raw rice.
What processed wants fast decoupled discharge trace element in kytoplasm and nutrient by matter liquid, also deficient one powerful and have the ferment of generation gas ability lastingly, the ferment that the manufacture method being exactly claim the 2 is made so far completes first stage digestion.
Second stage digest and decompose is through the enzyme liquid that the manufacture method that adds claim the 1 in the manufacture method of claim the 2 is made, and so far second stage digest and decompose completes.
The ferment that phase III digestion food is made through the manufacture method of claims the 2nd, is placed in confined space fermentation, so far goes through the decomposition of three secondary minimum, understandable by the mankind, the pre-process that people all know, the incremental production technology to Nanometer material.
Spy of the present invention is micro-is the microcosm in human body, takes out this macrocosmos in vitro and carries out.(attached card three) predigestion.
Accompanying drawing explanation
Fig. 1: preparation flow figure of the present invention.
A ferment; B is by matter liquid; C enzyme liquid;
D is added to B by matter liquid by A ferment;
E is subject to matter liquid to C enzyme liquid (enzyme liquid sealing and fermenting 0-90 days) by B;
F by C enzyme liquid to A ferment (flour, culture propagation 4-36 hour);
G is subject to matter liquid to A ferment by B.
Detailed description of the invention
The present invention is further described below in conjunction with specific embodiment; advantage and disadvantage of the present invention will be more clear along with description; but these embodiments are exemplary; any restriction is not caused to scope of the present invention; what those skilled in the art should understand that is under without departing from the spirit and scope of the present invention; can modify to the details of the technology of the present invention case and form and replace, but these amendments and replacement all fall within the scope of protection of the present invention.
One, the process of matrix
What ferment of the present invention and enzyme liquid were worked as is lemon, Chinese grooseberry, pawpaw, balsam pear, verdant, celery, coriander by matter, first clean with clear water, avoid residues of pesticides, then add water, smash with fruit juice mixer, then the manufacture method adding claim the 2 makes ferment sealing and fermenting.
When be walnut, almond, pine nut by matter ... during Deng nut fruits, first grinds adds water again, then the ferment sealing and fermenting that the manufacture method adding patent requirements the 2nd is made.
When be red bean, mung bean, black soya bean, millet, brown rice by matter ... Deng five sections metering time 1. soaked to germinate smash with fruit juice mixer again; 2. soakedly slurry is being worn into soft; 3. poach is to soft rotten, then adds the ferment sealing and fermenting that the manufacture method described in patent requirements 2 makes.
When be brute meat by matter time can 1. be twisted into meat and starch; 2. delicacies is cooked into, then break into meat gruel with regulation machine, the ferment sealing and fermenting that the manufacture method adding patent request the 2nd is made.
Explain and illustrate:
E1: ferment
S: by matter liquid
E2S: complex
E2: by ferment energy and the E1 of matter itself
P: trace element: nutrient
Above step is that food enters human body natural's behavior---eats and digests with ferment.(attached card three)
Predigestion
Two, preparation method
Embodiment 1: Patent request 1 enzyme liquid, 11 flavorings, 12 perfume, 13 beverages, 14 pest repellants, 15 fertilizer; The contained processing method described in process by matter of invention book, that handles well is subject to matter liquid, adds the ferment sealing and fermenting that the manufacture method described in claim 2 is done.
Patent request 1, request 11, request 12, request 13, request 14, the basic enzyme liquid of request 15 is all that consistent technology made.
Patent request 11 flavoring, Patent request 12 perfume, Patent request 13 beverage, can filtering residue.Patent request 12 perfume also can from basic enzyme liquid, and redistillation is to obtain the more high-grade perfume liquid of fragrance.
Basic enzyme liquid for lemon, Pon mandarin orange, ginger, fragrant plant pleasure: enzyme liquid 5KG, get lemon 500g, Pon mandarin orange 1000g, ginger 1000g, the happy 500g of fragrant plant, water 1500g, stirs into juice with fruit juice mixer, the ferment sealing and fermenting that the manufacture method of putting 500g Patent request 2 is again made, fermentation temperature 7 DEG C of fermentation times 15 days embodiments 2.
Patent request 2 ferment, 16 steamed buns, 17 steamed stuffed buns, 18 bread, 19 Pizzas, take 35 more and grow, and 36 shellfish fruits are all directly make of the basic ferment that the manufacture method described in Patent request 2 is made.
Enzyme liquid in manufacture method described in Patent request 2 is example with above-mentioned lemon, Pon mandarin orange, ginger, fragrant plant happy enzyme liquid manufacture ferment.
Flour 5KG, enzyme liquid 0.5KG, Saccharomyces cerevisiae 30g, water 1.5KG, mixed culture fermentation adds flour 5KG for 12 hours again and namely obtains a basic ferment.The Pizza that steamed bun steamed stuffed bun is made bread does this ferment direct doing shellfish fruit grown of taking more and replaces habitual dough, launches respective working procedure.Above-mentioned fermentation temperature 25 DEG C.
Embodiment 3: Patent request 4 steamed bun, 5 steamed stuffed buns, 6 bread, 7 Pizzas, take 33 more and grow, 34 Tony fruits, and each field staff uses enzyme liquid for above-mentioned lemon, Pon mandarin orange, ginger, the happy enzyme liquid of fragrant plant aborning;
Flour 2KG, enzyme liquid 150g, selective interpolation is by matter, and Saccharomyces cerevisiae 15g, water 600g, be kneaded into dough steamed stuffed bun, steamed bun ... each field practitioner directly replaces habitual dough with above-mentioned dough, launches respective working procedure.Fermentation temperature 25 DEG C.
Embodiment 4:
The enzyme liquid of Patent request 8 one kinds of cakes is for above-mentioned lemon, Pon mandarin orange, ginger, the happy enzyme liquid of fragrant plant
35 liang, egg, yolk-egg white separately.Egg yolk fractions 400g with sugar, enzyme liquid 350g, water 150g, flour 1150g, salad oil 300g, stirs.
Albumen portion machine is beaten to half sugaring 750g again, beats at a slow speed and dismisses to 80% to egg white, egg yolk fractions and albumen portion mixing are mixed thoroughly, be put in grilled mold enter baking box according to personal habits by cake baking to optimum degree.
Embodiment 5:
Patent request 9 biscuit, Patent request 10 cake, enzyme liquid for above-mentioned lemon, Pon mandarin orange, ginger, the happy enzyme liquid of fragrant plant.This enzyme liquid must be additionally added in respective habitual fabrication schedule.
Embodiment 6:
Patent request 23 flavoring, patent request 24 perfume, the ferment in described scope is example with above-mentioned " lemon, Pon mandarin orange, ginger, the happy ferment of fragrant plant ":
When ferment just does, sealed fermenting at once, fermentation temperature 25 DEG C, fermentation time 16 hours, the temperature being placed in less than 0 DEG C is preserved, and directly takes as during flavoring.During as perfume, this ferment is diluted with water distillation and obtains perfume liquid.
Embodiment 7:
Patent request 20 biscuit, patent request 21 cake, patent request 22 cake, ferment in described scope is for above-mentioned " lemon, Pon mandarin orange, ginger, the happy ferment of fragrant plant ", by the ferment sealed fermenting ferment that just done 16 hours, fermentation temperature was at 25 DEG C, immediately freezing, before practitioner starts processing procedure, get institute's expense in normal temperature unfreezing, or water proof thaws, and admixes flour uniformly in processing procedure, all the other programs, all as habitual processing procedure.
Embodiment 8:
Patent request 25 pest repellant, patent request 26 fertilizer, patent request 27 cleaning agent, patent request 28 skin care products, patent request 30 bath article, patent request 31 pharmaceuticals, patent request 32 arcotic, the ferment of described scope.For above-mentioned " lemon, Pon mandarin orange, ginger, the happy ferment of fragrant plant ", firm ready-made ferment sealing and fermenting at once, fermentation time 24 hours, fermentation temperature 25 DEG C, be kept at 5 DEG C of low temperature, storage life is unlimited.Take as after the dilution of pest repellant fertilizer, during as cleaning agent, skin care products, shower products, directly take, directly can connect solution by scurf as during pharmaceuticals, suck lung, dilution for oral administration is injected, and does enzyme liquid as during narcotics with what have an anesthetic composition by matter.Embodiment 9:
Apply for a patent described in 3 and can add natural medicinal herbs, natural aromatic thing ferments together, is comprise:
Natural medicinal herbs: river seven, green pepper fiber crops, matrimony vine, Radix Angelicae Sinensis, balsam pear ...
Natural aromatic thing: anise, Chinese prickly ash, chrysanthemum, rose, below the moon perfume, lemon, coriander, celery ...When doing enzyme liquid, available above-mentioned raw materials, through by matter process, is smashed with fruit juice mixer, as by matter liquid, by the weight ratio of matter shared by its composition, and not restriction.
For proving that ferment of the present invention is real ferment, ferment of the present invention is delivered to Cai Guo legal person Foodstuff Industrial and Development Inst. and do selective starch amylase, the activity experiment of proteolytic enzyme, result is as follows: (attached card four)
The proteolytic enzyme of table 1 flour is active:
The starch amylase of table two dough is active:
Experimental data confirms that the starch amylase activity of sample ferment is 2.9x10 2± 0.6 μ/g.
This time sample is taken: flour 5kg, family Saccharomyces cerevisiae 30g, fermentation temperature 25 DEG C, 12 hours time added flour 5kg again, sugaring 0.5kg, salad oil 600g, salt 37g, fresh milk 600g, and carrot juice 600g, kneads dough into.
In order to confirm to complete to ferment through process by matter, be discharged in ferment by the trace elements contained by matter and nutrient, ferment of the present invention is delivered to wealth state legal person TaiWan, China Foodstuff Industrial and Development Inst. and do quantitative analysis, result is as follows: (attached card five)
This time sample is taken:
Strong flour 60 liang, balsam pear enzyme liquid 10 liang, onion enzyme liquid 10 liang, 20 liang, water, Saccharomyces cerevisiae 0.5 liang, has the analysis of attached card five food ration as table 4
Table 4 is the attached card nutrient component meter of 100mg (attached card six) nutrition quantitatively
Onion enzyme liquid composition: onion 50%, water 50%;
Balsam pear enzyme liquid composition: balsam pear 50%, water 50%;
The ferment doing enzyme liquid takes out when gas deliverability exhausts.
If above-mentioned composition does not pass through my digestion, only as follows by the data of the digestion process before machine in common laboratory
Through my process:
Human body obtains trace element by food, and COF is resolved into particulate and enters blood through vascular wall by the digestion of nutrient exactly, via surface of cell membrane how metre hole road enters in cytoplasm aggregates into large molecule again.
100g's is that can not to increase the experimental data that also can not reduce quantitative analysis different by the trace element contained by matter and nutrition number, is because the digestive juice of the digestion before upper machine is different.
Provable by experimental data, test me although current and do predigestion, Foodstuff Industrial and Development Inst., sample digests again once before machine, by the progress of the known current experimental data of the progressive of data, what Bu Shi Foodstuff Industrial and Development Inst. did arrives, if arriving of doing, the food ration analytical table of present nutrition upgrades for a long time.Though attached card seven is used for proving that inventor informs Foodstuff Industrial and Development Inst. inventor, why to do this experimental food industrial development research institute still will digest once before machine on sample, according to card 7 the 6th page of the 11st row " during ICP-OES upper machine sample be required to be liquid as institute's feeding sample be solid time, entrust analyst to need the expense of payment sample digestion in addition "
National Laboratory and what sample of Tsing-Hua University's use for laboratory I do not know, but I know my sample digestion is the predigestion that the endogenous ferment of sample itself completes via Patent request 1 Patent request 2.

Claims (36)

1. a manufacture method for enzyme liquid, is characterized in that: will comprise one of vegetables and fruits, fruit, five cereals, coarse cereals, nut, lean meat, greenery fresh flower and add water to smash by matter and formed by matter liquid; A kind of ferment with powerful lasting gas deliverability, ferment with should mix by matter liquid after carry out fermentation 0-90 days to produce an enzyme liquid with fermentation temperature 5 DEG C-35 DEG C, this enzyme liquid is kept at less than 7 DEG C, and in enzyme liquid, water accounts for 0%-70%, accounts for 10%-90% by matter, ferment accounts for 10%-20%.
2. the manufacture method of a ferment comprises: it is characterized in that: by the enzyme liquid described in claim 1 with by matter liquid and flour; Mix with Saccharomyces cerevisiae, fermentation 4-36 hour is carried out with fermentation temperature 5 DEG C-35 DEG C, obtain ferment, wherein calculate with this flour weight 100%, this enzyme liquid is this flour weight 0%-20%, should be this flour 0%-30% by matter liquid, water be this flour 0%-50% weight, and this Saccharomyces cerevisiae is this flour 0%-4% weight; This ferment is added again the mixing of this flour and add this by matter liquid, this yeast is kneaded dough, and to obtain low concentration, this ferment of highly active ferment is kept at the temperature of less than 7 DEG C.
3. manufacture method as claimed in claim 1 or 2, is characterized in that: wherein more add natural dish material during fermentation, natural aromatic thing ferments together.
4. a steamed bun, is characterized in that: the enzyme liquid improvement DOUGH PROPERTIES that it utilizes the manufacture method described in claim 1 to obtain made.
5. a steamed stuffed bun, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to improve DOUGH PROPERTIES and made.
6. a bread, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to improve DOUGH PROPERTIES and made.
7. a Pizza, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to improve DOUGH PROPERTIES and made.
8. a cake, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to improve DOUGH PROPERTIES and made.
9. a biscuit, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to improve DOUGH PROPERTIES and made.
10. a cake, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to improve DOUGH PROPERTIES and made.
11. 1 kinds of flavorings, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to make.
12. 1 kinds of perfume, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to make.
13. 1 kinds of beverages, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to make.
14. 1 kinds of pest repellants, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to make.
15. 1 kinds of fertilizer, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to make.
16. 1 kinds of steamed buns, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
17. 1 kinds of steamed stuffed buns, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
18. 1 kinds of bread, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
19. 1 kinds of Pizzas, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
20. 1 kinds of biscuits, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
21. 1 kinds of cakes, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
22. 1 kinds of cakes, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
23. 1 kinds of flavorings, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
24. 1 kinds of perfume, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
25. 1 kinds of pest repellants, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
26. 1 kinds of fertilizer, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
27. 1 kinds of cleaning agents, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
28. 1 kinds of skin care products, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
29. 1 kinds of thick soup powder, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
30. 1 kinds of bath articles, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
31. 1 kinds of pharmaceuticals, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
32. 1 kinds of arcotics, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 2 to make.
33. 1 kinds of shellfish fruits, is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to improve DOUGH PROPERTIES and made.
Take 34. 1 kinds more and grow, it is characterized in that: it utilizes the enzyme liquid obtained by the manufacture method described in claim 1 to improve DOUGH PROPERTIES and made.
35. 1 kinds of shellfish fruits, is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
Take 36. 1 kinds more and grow, it is characterized in that: it utilizes the ferment obtained by the manufacture method described in claim 2 to make.
CN201510203300.4A 2015-04-27 2015-04-27 Enzyme, enzyme solution and relevant product Pending CN104824097A (en)

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CN201510203300.4A CN104824097A (en) 2015-04-27 2015-04-27 Enzyme, enzyme solution and relevant product
TW104138458A TW201622579A (en) 2015-04-27 2015-11-20 Enzyme, enzyme solution and relevant product

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Application Number Priority Date Filing Date Title
CN201510203300.4A CN104824097A (en) 2015-04-27 2015-04-27 Enzyme, enzyme solution and relevant product

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CN104824097A true CN104824097A (en) 2015-08-12

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Cited By (11)

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CN105309577A (en) * 2015-11-26 2016-02-10 福州市酵天下生物科技有限责任公司 Fruit enzyme cake and preparing method thereof
CN105441224A (en) * 2015-12-17 2016-03-30 郑州远航农业科技有限公司 Enzyme stock solution and environmental-protection enzyme, and preparation methods thereof
CN106690235A (en) * 2016-12-01 2017-05-24 浙江百惠生物科技有限公司 Chili enzyme for seasoning
CN106722171A (en) * 2016-12-08 2017-05-31 浙江百惠生物科技有限公司 A kind of preparation method of pectase pudding
CN106722739A (en) * 2016-12-01 2017-05-31 浙江百惠生物科技有限公司 A kind of peanut ferment of seasoning
CN106722740A (en) * 2016-12-01 2017-05-31 浙江百惠生物科技有限公司 A kind of Semen sesami nigrum ferment of seasoning
CN106900793A (en) * 2017-03-20 2017-06-30 淳安县禾宸农产品有限公司 A kind of breakfast nourishing the stomach cake
CN107595753A (en) * 2017-09-25 2018-01-19 吉安市御美丽健康产业股份有限公司 A kind of ginseng compounding creme for promoting the synthesis of human collagen albumen and preparation method thereof
CN108112879A (en) * 2017-11-28 2018-06-05 张君 A kind of formula and method that wheaten food is made using yeast and ferment
CN108251235A (en) * 2016-12-29 2018-07-06 张成霖 Environmental protection and public nuisance free washing powder
CN109511707A (en) * 2019-01-16 2019-03-26 四川正元佳食品有限公司 A kind of purple rice taste Toast

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CN102405948A (en) * 2010-12-13 2012-04-11 郭台松 Ferment auxiliary yeast, ferment dough, brewing dough and method for brewing bread, steamed stuffed bun, steamed bun, shellfish and small class ferment
CN103519171A (en) * 2013-10-17 2014-01-22 天津市星河系科技有限公司 Preparation method of cactus enzyme
CN103549385A (en) * 2013-10-17 2014-02-05 天津市星河系科技有限公司 Preparation method of agaric ferment

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CN101986879A (en) * 2009-07-29 2011-03-23 株式会社宫东野草研究所 Manufacturing method for enzyme-containing healthy food and healthy food
CN102405948A (en) * 2010-12-13 2012-04-11 郭台松 Ferment auxiliary yeast, ferment dough, brewing dough and method for brewing bread, steamed stuffed bun, steamed bun, shellfish and small class ferment
CN103519171A (en) * 2013-10-17 2014-01-22 天津市星河系科技有限公司 Preparation method of cactus enzyme
CN103549385A (en) * 2013-10-17 2014-02-05 天津市星河系科技有限公司 Preparation method of agaric ferment

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105309577A (en) * 2015-11-26 2016-02-10 福州市酵天下生物科技有限责任公司 Fruit enzyme cake and preparing method thereof
CN105441224A (en) * 2015-12-17 2016-03-30 郑州远航农业科技有限公司 Enzyme stock solution and environmental-protection enzyme, and preparation methods thereof
CN105441224B (en) * 2015-12-17 2019-04-02 郑州远航农业科技有限公司 A kind of enzyme stoste, environmental protection ferment, preparation method
CN106690235A (en) * 2016-12-01 2017-05-24 浙江百惠生物科技有限公司 Chili enzyme for seasoning
CN106722739A (en) * 2016-12-01 2017-05-31 浙江百惠生物科技有限公司 A kind of peanut ferment of seasoning
CN106722740A (en) * 2016-12-01 2017-05-31 浙江百惠生物科技有限公司 A kind of Semen sesami nigrum ferment of seasoning
CN106722171A (en) * 2016-12-08 2017-05-31 浙江百惠生物科技有限公司 A kind of preparation method of pectase pudding
CN108251235A (en) * 2016-12-29 2018-07-06 张成霖 Environmental protection and public nuisance free washing powder
CN106900793A (en) * 2017-03-20 2017-06-30 淳安县禾宸农产品有限公司 A kind of breakfast nourishing the stomach cake
CN107595753A (en) * 2017-09-25 2018-01-19 吉安市御美丽健康产业股份有限公司 A kind of ginseng compounding creme for promoting the synthesis of human collagen albumen and preparation method thereof
CN107595753B (en) * 2017-09-25 2019-03-12 吉安市御美丽健康产业股份有限公司 A kind of ginseng compounding creme and preparation method thereof promoting the synthesis of human collagen albumen
CN108112879A (en) * 2017-11-28 2018-06-05 张君 A kind of formula and method that wheaten food is made using yeast and ferment
CN109511707A (en) * 2019-01-16 2019-03-26 四川正元佳食品有限公司 A kind of purple rice taste Toast

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