CN106307489A - Blueberry enzyme and preparation method thereof - Google Patents
Blueberry enzyme and preparation method thereof Download PDFInfo
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- CN106307489A CN106307489A CN201610681525.5A CN201610681525A CN106307489A CN 106307489 A CN106307489 A CN 106307489A CN 201610681525 A CN201610681525 A CN 201610681525A CN 106307489 A CN106307489 A CN 106307489A
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 44
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- 235000021014 blueberries Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 title abstract description 15
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- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 47
- 235000013399 edible fruits Nutrition 0.000 claims description 24
- 230000002255 enzymatic effect Effects 0.000 claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 15
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- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention discloses a blueberry enzyme and a preparation method thereof, and relates to the technical field of enzyme preparations. The blueberry enzyme consists of the following components in parts by weight: 40-70 parts of fruits and vegetables, 10-90 parts of blueberries, 8-20 parts of funguses, 15-20 parts of sugar and 5-15 parts of enzyme bacteria. The enzyme can effectively improve the various health-care functions of the enzymes, at the same time is also conductive for the release of active ingredients in the micro-organism powder, and improves the effects.
Description
Technical field
The present invention relates to the preparing technical field of ferment, be specifically related to a kind of blue berry ferment and preparation method thereof.
Background technology
Blue berry belongs to Ericaceae, Vaccinium plant.Originate from North America, perennial shrub small berries fruit tree.Because fruit is indigo plant
Color, therefore referred to as blue berry.Containing abundant nutritional labeling in Blueberry, have prevent that cranial nerve is aging, protection vision, heart tonifying,
The functions such as anticancer, vessel softening, enhancing human organism immunity, nutritional labeling is high.Wherein, owing to blue berry is rich in anthocyanidin, there is work
Change retina effect, vision can be strengthened, prevent eyeball tired and enjoy and gaze at.The five of Ye Shi the World Food Programme recommendation are the most strong
One of Kang Shuiguo.And according to the U.S., Japan, European Section scholar research, the most edible blue berry goods, also can strengthen significantly and regard
Power, anti-eye strain.Clinical medicine report displays that, the anthocyanidin in blue berry can promote the rhodopsin in retina cell
Regeneration, pre-myopia prevention, promote vision.Blueberry nutrient enriches, not only rich in conventional nutrients, but also containing extremely abundant
Flavonoid and polysaccharide compound, be therefore otherwise known as " fruit queen " and " king of berry ".
Ferment is also called enzyme, is to be produced in organism, the special bioactive material being made up of aminoacid.Organism
In various biochemical reactions, nearly all to carry out under the catalytic action of ferment, the metabolism of human body, caloric intake,
The biosiss such as growth and breeding all just can must be completed by the help of ferment.Ferment is divided into acidifying reduction enzyme, transfer ferment
The six big classes such as element, hydrolyzable ferment, disengaging ferment, opposite sexization ferment and synthetic enzyme.Have Oxidation, decomposition,
Metabolism, heat energy effect, purification blood effect, antibacterial action.
Ferment technology refers to the technology of multi-cultur es compound microbial colony fermentation, is a novel new and high technology.Mainly
It is with plants such as fresh vegetables, fruit, mushrooms, integration of edible and medicinal herbs Chinese crude drugs as raw material, produces through multiple probiotics fermention, contain
There is the microorganism formulation of abundant aminoacid, enzyme, vitamin, mineral and secondary metabolite.In ferment rich in little peptide, ammonia
Base acid, protease, lipase and SOD etc. are the main merit materials of enzyme microb class health food.
Summary of the invention
For above-mentioned weak point of the prior art, invention aims to provide a kind of blue berry ferment and preparation method thereof, has
Effect improves the various health cares of ferment, can also be conducive to the release of effective ingredient in mycopowder simultaneously, improve action effect.
For solving above-mentioned technical problem, the technical scheme of invention is as follows: it is made up of following parts by weight of component: fruit and vegerable 40-
70 parts, blue berry 10-90 part, mushroom 8-20 part, sugar 15-20 part, enzymatic microorganism 5-15 part.
As preferably, it is made up of following parts by weight of component: fruit and vegerable 50-70 part, blue berry 30-80 part, mushroom 10-20
Part, sugar 15-20 part, enzymatic microorganism 10-15 part.
As preferably, it is made up of following parts by weight of component: fruit and vegerable 55-65 part, blue berry 50-90 part, mushroom 15-20
Part, sugar 18-20 part, enzymatic microorganism 13-15 part.
As preferably, described fruit and vegerable comprise: blue berry, Fructus Rosae Normalis, Fructus Mali pumilae, Fructus Chaenomelis, Fructus Citri junoris, Punica granatum L., Fructus Citri tangerinae, Fructus Vitis viniferae, Fructus Citri grandis
Son, Fructus Citri Limoniae, Fructus actinidiae chinensis, Citrullus vulgaris, hami melon, Fructus Citri tangerinae, Fructus Ananadis comosi, Fructus Fragariae Ananssae, Arillus Longan, Arillus Longan, Fructus Crataegi, Hylocereus undatus, Herba Herminii, nothing flower
Really, white Radix Pachyrhizi Erosi, Radix Ipomoeae, Rhizoma Steudnerae Henryanae, black glutinous rice, Rhizoma Dioscoreae, Brassica oleracea L.var.capitata L., Caulis et Folium Lactucae Sativae, Caulis et Folium Lactucae sativae, Chinese cabbage, Fructus Cucumidis sativi, Fructus Lycopersici esculenti, white turnip, Fructus Benincasae,
One or more compositionss in Radix Dauci Sativae, Herba Apii graveolentis, Fructus Cucurbitae moschatae, Zang Xueju, Rhizoma Zingiberis Recens.
As preferably, described mushroom comprises: Tremella aurantialba Bandoni et Zang, Pleurotus ostreatus, Lentinus Edodes, Auricularia, Flammulina velutiper (Fr.) Sing, Coprinus comatus, Pleurotus eryngii, silver
One or more compositionss in ear, Monascus anka Nakazawa et sato, Ganoderma, agrocyb eaegerita, Cordyceps militaris (L.) Link. and mycopowder thereof.
As preferably, described enzymatic microorganism comprises yeast, acetobacter, lactic acid bacteria.
The preparation method of the present invention is as follows:
One, prepare mycopowder: prepare mycopowder use micronizing method, by part mushroom, i.e. Tremella aurantialba Bandoni et Zang, Pleurotus ostreatus, Lentinus Edodes, Auricularia,
One or more combinations in Flammulina velutiper (Fr.) Sing, Coprinus comatus, Pleurotus eryngii, Tremella, Monascus anka Nakazawa et sato, Ganoderma, agrocyb eaegerita, Cordyceps militaris (L.) Link. and mycopowder thereof
Thing carries out coarse pulverization, crosses 40 mesh sieves, then pulverizes with Baily pulverizer, and mycopowder moisture Control is at about 5-12%, grinding time
15min, grinding and sieving, obtain mycopowder, standby；
Two, ferment just liquid is prepared: choose the rotten fruit and vegerable 40-70 part of fresh nothing and part mushroom is put in cleaning machine and cleaned
Process with ozonization after Gan Jing, put into the 100-250L jar fermenter after making beating loads sterilization in beater or 500-1000L sends out
In ferment tank, add sugar and the enzymatic microorganism of 5-15 part of 15-20 part, Room-temperature seal fermentation 3-12 month, obtain ferment just liquid；
Three, blue berry ferment is prepared: added by the mycopowder in above-mentioned steps one in the just liquid of the ferment in step 2, continue fermentation
3-12 month, obtain blue berry ferment.
As preferably, the mushroom in described step one is 5:3-1 with the weight ratio of the mushroom in step 2.
As preferably, preparing the main cause of mycopowder in described step one is that more conducively the functional mass in mushroom is molten
Go out.
As preferably, the described purpose in step 3 is to utilize enzyme system abundant in ferment to carry out brokenly mycopowder breaking
Wall, sporoderm-broken rate reaches more than 83%.
Beneficial effects of the present invention is as follows:
1, utilizing micronizing to pulverize mushroom, mushroom effect material absorbing rate improves；And utilize in ferment abundant
Enzyme system mycopowder is carried out breaking cellular wall, sporoderm-broken rate arrives more than 83%, not only contributes to the release of functional component in mycopowder, the most favourable
In the homogenization of each effective ingredient of mushroom, improve action effect；
2, it does not contain only the protein of needed by human, aminoacid, vitamin, enzyme material etc., and effectively have accumulated
Functional components in blue berry, mushroom such as anthocyanidin, SOD, arbutin, Citrin, unsaturated fatty acid, polysaccharide etc., effectively carry
The high various health-care effecies of ferment.
Accompanying drawing explanation
Fig. 1 is the flow process chart of invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in inventive embodiments, the technical scheme in inventive embodiments is carried out clearly and completely
Describe.
Detailed description of the invention one (embodiment one):
Referring to Fig. 1, the technical scheme of this detailed description of the invention is as follows: it is made up of following parts by weight of component: fruit and vegerable 40 parts,
Blue berry 10 parts, mushroom 8 parts, sugar 15 parts, enzymatic microorganism 5 parts；Described fruit and vegerable comprise: Fructus Rosae Normalis, Fructus Mali pumilae, Fructus Chaenomelis, Fructus Citri junoris, Punica granatum L., Fructus Citri tangerinae
Son, Fructus Vitis viniferae, Fructus Citri grandis, Fructus Citri Limoniae, Fructus actinidiae chinensis, Citrullus vulgaris, hami melon, Fructus Citri tangerinae, Fructus Ananadis comosi, Fructus Fragariae Ananssae, Radix Ipomoeae, Rhizoma Steudnerae Henryanae, black glutinous rice, Rhizoma Dioscoreae, west
Red Fructus Kaki, white turnip, Fructus Benincasae, Radix Dauci Sativae, Fructus Cucurbitae moschatae, Zang Xueju, and the weight ratio of these 25 kinds of fruit and vegerable is Fructus Rosae Normalis: Fructus Mali pumilae: Fructus Chaenomelis: Fructus Citri junoris:
Punica granatum L.: Fructus Citri tangerinae: Fructus Vitis viniferae: Fructus Citri grandis: Fructus Citri Limoniae: Fructus actinidiae chinensis: Citrullus vulgaris: hami melon: Fructus Citri tangerinae: Fructus Ananadis comosi: Fructus Fragariae Ananssae: Radix Ipomoeae: Rhizoma Steudnerae Henryanae: black glutinous rice:
Rhizoma Dioscoreae: Fructus Lycopersici esculenti: white turnip: Fructus Benincasae: Radix Dauci Sativae: Fructus Cucurbitae moschatae: Zang Xueju=1:2:1.5:3:2.5:1:2:5:2.5:3:1.5:4:6:
1:1:2:3:1.5:3.5:2:2.5:4:2:1:2.5；Described mushroom comprises: Tremella aurantialba Bandoni et Zang, Pleurotus ostreatus, Lentinus Edodes, Auricularia, Flammulina velutiper (Fr.) Sing, chicken
Lower limb mushroom, Pleurotus eryngii, Tremella, Monascus anka Nakazawa et sato, Ganoderma, and the weight ratio of these 10 kinds of mushrooms is Tremella aurantialba Bandoni et Zang: Pleurotus ostreatus: Lentinus Edodes: Auricularia: acupuncture needle
Mushroom: Coprinus comatus: Pleurotus eryngii: Tremella: Monascus anka Nakazawa et sato: Ganoderma=3:1:1:1.5:2:2:1:1.5:2.5:1；Described enzymatic microorganism comprises
Yeast, acetobacter, lactic acid bacteria, and the weight ratio of these 3 kinds of enzymatic microorganism is yeast: acetobacter: lactic acid bacteria=1:1.5:
2。
The preparation method of this detailed description of the invention is as follows:
One, mycopowder is prepared: prepare mycopowder and use micronizing method, by 5 parts of mushrooms, i.e. Tremella aurantialba Bandoni et Zang, Pleurotus ostreatus, Lentinus Edodes, Auricularia, gold
Pin mushroom, Coprinus comatus, Pleurotus eryngii, Tremella, Monascus anka Nakazawa et sato, the compositions of Ganoderma carry out coarse pulverization, cross 40 mesh sieves, then use Baily pulverizer
Pulverize, mycopowder moisture Control 20%, grinding time 15min, grinding and sieving, obtain mycopowder, standby；
Two, ferment just liquid is prepared: choose 40 parts and 3 parts mushrooms of fruit and vegerable that fresh nothing rots and put in cleaning machine and clean up
Process with ozonization afterwards, putting in beater in the 250L jar fermenter after making beating loads sterilization, add the brown sugar of 15 parts and 5 parts
Enzymatic microorganism, Room-temperature seal ferments 4 months, obtains ferment just liquid；
Three, blue berry ferment is prepared: added by the mycopowder in above-mentioned steps one in the just liquid of the ferment in step 2, continue fermentation
5 months, obtain blue berry ferment.
As preferably, preparing the main cause of mycopowder in described step one is that more conducively the functional mass in mushroom is molten
Go out.
As preferably, the described purpose in step 3 is to utilize enzyme system abundant in ferment to carry out brokenly mycopowder breaking
Wall, sporoderm-broken rate reaches more than 83%.
Having the beneficial effect that of this detailed description of the invention: it is effectively improved the various health cares of ferment, simultaneously can also
Be conducive to the release of effective ingredient in mycopowder, improve action effect.
Embodiment two:
The technical scheme of the present embodiment is as follows: it is made up of following parts by weight of component: fruit and vegerable 50 parts, blue berry 30 parts, mushroom
10 parts, sugar 15 parts, enzymatic microorganism 10 parts；Described fruit and vegerable comprise: Fructus actinidiae chinensis, Citrullus vulgaris, hami melon, Fructus Citri tangerinae, Fructus Ananadis comosi, Fructus Fragariae Ananssae, Arillus Longan,
Hylocereus undatus, Herba Herminii, Radix Ipomoeae, Rhizoma Steudnerae Henryanae, black glutinous rice, Rhizoma Dioscoreae, Caulis et Folium Lactucae Sativae, Rhizoma Zingiberis Recens, and the weight ratio of these 15 kinds of compositionss is Fructus actinidiae chinensis:
Citrullus vulgaris: hami melon: Fructus Citri tangerinae: Fructus Ananadis comosi: Fructus Fragariae Ananssae: Arillus Longan: Hylocereus undatus: Herba Herminii: Radix Ipomoeae: Rhizoma Steudnerae Henryanae: black glutinous rice: Rhizoma Dioscoreae: Caulis et Folium Lactucae Sativae: Rhizoma Zingiberis Recens
=3:1:2:2.5:1:1.5:3:1.5:1:2:2.5:1:1.5:4:2；Described mushroom comprises: Pleurotus ostreatus, Auricularia, Flammulina velutiper (Fr.) Sing, chicken
Lower limb mushroom, Tremella, Monascus anka Nakazawa et sato, agrocyb eaegerita, Cordyceps militaris (L.) Link., and the weight ratio of these 8 kinds of compositionss is Pleurotus ostreatus: Auricularia: Flammulina velutiper (Fr.) Sing: drumsticks
Mushroom: Tremella: Monascus anka Nakazawa et sato: agrocyb eaegerita: Cordyceps militaris (L.) Link.=3:1:2:2.5:3:1:3:2；Described enzymatic microorganism comprises yeast, acetic acid bar
Bacterium, lactic acid bacteria, and this in 3 the weight ratio of enzymatic microorganism be yeast: acetobacter: lactic acid bacteria=1:1.5:1.
The preparation method of the present embodiment is as follows:
One, mycopowder is prepared: prepare mycopowder and use micronizing method, by 6.25 parts of mushrooms, i.e. Pleurotus ostreatus, Auricularia, Flammulina velutiper (Fr.) Sing, chicken
Lower limb mushroom, Tremella, Monascus anka Nakazawa et sato, agrocyb eaegerita, the compositions of Cordyceps militaris (L.) Link. carry out coarse pulverization, cross 40 mesh sieves, then pulverize with Baily pulverizer,
Mycopowder moisture Control 12%, grinding time 15min, grinding and sieving, obtain mycopowder, standby；
Two, ferment just liquid is prepared: choose rotten 50 parts and the 3.75 parts mushrooms of fruit and vegerable of fresh nothing and put into cleaning in cleaning machine
Process with ozonization after Gan Jing, put in the 500L fermentation tank after making beating loads sterilization in beater, add the brown sugar of 15 parts
With the enzymatic microorganism of 10 parts, Room-temperature seal fermentation 3-12 month, obtain ferment just liquid；
Three, blue berry ferment is prepared: added by the mycopowder in above-mentioned steps one in the just liquid of the ferment in step 2, continue fermentation
3-12 month, obtain blue berry ferment.
Embodiment three:
The technical scheme of the present embodiment is as follows: it is made up of following parts by weight of component: fruit and vegerable 65 parts, blue berry 90 parts, mushroom
20 parts, sugar 20 parts, enzymatic microorganism 15 parts；Described fruit and vegerable comprise: Fructus Mali pumilae, Fructus Chaenomelis, Fructus Citri junoris, Punica granatum L., Fructus Citri tangerinae, Fructus Vitis viniferae, Fructus Citri Limoniae, macaque
Fructus Persicae, close melon, Fructus Fragariae Ananssae, Arillus Longan, Fructus Crataegi, Hylocereus undatus, Herba Herminii, Radix Ipomoeae, Rhizoma Steudnerae Henryanae, Rhizoma Dioscoreae, Chinese cabbage, Fructus Lycopersici esculenti, Radix Dauci Sativae, Fructus Cucurbitae moschatae, a surname
Avenge chrysanthemum, and the weight ratio of these 22 kinds of compositionss be Fructus Mali pumilae: Fructus Chaenomelis: Fructus Citri junoris: Punica granatum L.: Fructus Citri tangerinae: Fructus Vitis viniferae: Fructus Citri Limoniae: Fructus actinidiae chinensis: close melon:
Fructus Fragariae Ananssae: Arillus Longan: Fructus Crataegi: Hylocereus undatus: Herba Herminii: Radix Ipomoeae: Rhizoma Steudnerae Henryanae: Rhizoma Dioscoreae: Chinese cabbage: Fructus Lycopersici esculenti: Radix Dauci Sativae: Fructus Cucurbitae moschatae: Zang Xueju=2:
2.5:1:1.5:1:1:2:3:2.5:4:1.5:2:5:1.5:2:2:1:1.5:2:2:1:1；Described mushroom comprises: Tremella aurantialba Bandoni et Zang, flat
Mushroom, Flammulina velutiper (Fr.) Sing, Coprinus comatus, Monascus anka Nakazawa et sato, Cordyceps militaris (L.) Link., and this in 6 the weight ratio of compositions be Tremella aurantialba Bandoni et Zang: Pleurotus ostreatus: Flammulina velutiper (Fr.) Sing: drumsticks
Mushroom: Monascus anka Nakazawa et sato: Cordyceps militaris (L.) Link.=1:1:2:2.5:1:1.5；Described enzymatic microorganism comprises yeast, acetobacter, lactic acid bacteria, and should
In 3, the weight ratio of enzymatic microorganism is yeast: acetobacter: lactic acid bacteria=3:1:1.
The preparation method of the present embodiment is as follows:
One, mycopowder is prepared: prepare mycopowder and use micronizing method, by 12.5 parts of mushrooms, i.e. Tremella aurantialba Bandoni et Zang, Pleurotus ostreatus, Flammulina velutiper (Fr.) Sing, chicken
Lower limb mushroom, Monascus anka Nakazawa et sato, the compositions of Cordyceps militaris (L.) Link. carry out coarse pulverization, cross 40 mesh sieves, then pulverize with Baily pulverizer, mycopowder moisture Control
10%0, grinding time 15min, grinding and sieving, obtain mycopowder, standby；
Two, ferment just liquid is prepared: choose 65 parts and 7.5 parts mushrooms of fruit and vegerable that fresh nothing rots and put into cleaning machine cleans and do
Process with ozonization after Jing, putting in beater in the 1000L fermentation tank after making beating loads sterilization, adds the brown sugar of 20 parts with
The enzymatic microorganism of 15 parts, Room-temperature seal ferments 12 months, obtains ferment just liquid；
Three, blue berry ferment is prepared: added by the mycopowder in above-mentioned steps one in the just liquid of the ferment in step 2, continue fermentation
5 months, obtain blue berry ferment.
Claims (8)
1. a blue berry ferment, it is characterised in that: it is made up of following parts by weight of component: fruit and vegerable 40-70 part, blue berry 10-90 part,
Mushroom 8-20 part, sugar 15-20 part, enzymatic microorganism 5-15 part.
A kind of blue berry ferment the most according to claim 1, it is characterised in that: as preferably, it is by following weight portion group
It is grouped into: fruit and vegerable 50-70 part, blue berry 30-80 part, mushroom 10-20 part, sugar 15-20 part, enzymatic microorganism 10-15 part.
A kind of blue berry ferment the most according to claim 1, it is characterised in that: it is made up of following parts by weight of component: fruit and vegerable
55-65 part, blue berry 50-90 part, mushroom 15-20 part, sugar 18-20 part, enzymatic microorganism 13-15 part.
A kind of blue berry ferment the most according to claim 1, it is characterised in that: described fruit and vegerable comprise: blue berry, Fructus Rosae Normalis, Herba Marsileae Quadrifoliae
Really, Fructus Chaenomelis, Fructus Citri junoris, Punica granatum L., Fructus Citri tangerinae, Fructus Vitis viniferae, Fructus Citri grandis, Fructus Citri Limoniae, Fructus actinidiae chinensis, Citrullus vulgaris, hami melon, Fructus Citri tangerinae, Fructus Ananadis comosi, Fructus Fragariae Ananssae, Arillus Longan,
Arillus Longan, Fructus Crataegi, Hylocereus undatus, Herba Herminii, Fructus Fici, white Radix Pachyrhizi Erosi, Radix Ipomoeae, Rhizoma Steudnerae Henryanae, black glutinous rice, Rhizoma Dioscoreae, Brassica oleracea L.var.capitata L., Caulis et Folium Lactucae Sativae, Caulis et Folium Lactucae sativae,
One or more compositionss in Chinese cabbage, Fructus Cucumidis sativi, Fructus Lycopersici esculenti, white turnip, Fructus Benincasae, Radix Dauci Sativae, Herba Apii graveolentis, Fructus Cucurbitae moschatae, Zang Xueju, Rhizoma Zingiberis Recens.
A kind of blue berry ferment the most according to claim 1, it is characterised in that: described mushroom comprises: Tremella aurantialba Bandoni et Zang, Pleurotus ostreatus, perfume (or spice)
One in mushroom, Auricularia, Flammulina velutiper (Fr.) Sing, Coprinus comatus, Pleurotus eryngii, Tremella, Monascus anka Nakazawa et sato, Ganoderma, agrocyb eaegerita, Cordyceps militaris (L.) Link. and mycopowder thereof or
Numerous compositions.
A kind of blue berry ferment the most according to claim 1, it is characterised in that: described enzymatic microorganism comprises yeast, acetic acid
Bacillus, lactic acid bacteria.
7. blue berry ferment and preparation method thereof, it is characterised in that: its preparation method is as follows:
(1) mycopowder, is prepared: prepare mycopowder and use micronizing method, by part mushroom, i.e. Tremella aurantialba Bandoni et Zang, Pleurotus ostreatus, Lentinus Edodes, Auricularia, gold
One or more compositionss in pin mushroom, Coprinus comatus, Pleurotus eryngii, Tremella, Monascus anka Nakazawa et sato, Ganoderma, agrocyb eaegerita, Cordyceps militaris (L.) Link. and mycopowder thereof
Carrying out coarse pulverization, cross 40 mesh sieves, then pulverize with Baily pulverizer, mycopowder moisture Control is at about 5-12%, grinding time
15min, grinding and sieving, obtain mycopowder, standby；
(2) ferment just liquid, is prepared: choose the rotten fruit and vegerable 40-70 part of fresh nothing and part mushroom is put into clean in cleaning machine and done
Process with ozonization after Jing, put into the 100-250L jar fermenter after making beating loads sterilization in beater or 500-1000L fermentation
In tank, add sugar and the enzymatic microorganism of 5-15 part of 15-20 part, Room-temperature seal fermentation 3-12 month, obtain ferment just liquid；
(3) blue berry ferment, is prepared: added by the mycopowder in above-mentioned steps () in the just liquid of the ferment in step (two), continue to send out
Ferment 3-12 month, obtain blue berry ferment.
A kind of blue berry ferment the most according to claim 7 and preparation method thereof, it is characterised in that: in described step ()
Mushroom and step (two) in the weight ratio of mushroom be 5:3-1.
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| CN104872647A (en) * | 2015-04-24 | 2015-09-02 | 西藏月王生物技术有限公司 | Enzyme containing medicinal and edible homologous plants and preparation method of enzyme |
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