CN106307532A - Rosa roxburghii tratt composite enzyme and preparation method thereof - Google Patents

Rosa roxburghii tratt composite enzyme and preparation method thereof Download PDF

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Publication number
CN106307532A
CN106307532A CN201610092908.9A CN201610092908A CN106307532A CN 106307532 A CN106307532 A CN 106307532A CN 201610092908 A CN201610092908 A CN 201610092908A CN 106307532 A CN106307532 A CN 106307532A
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CN
China
Prior art keywords
raw
composite enzyme
fructus rosae
rosae normalis
parts
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CN201610092908.9A
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Chinese (zh)
Inventor
武熙熙
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武熙熙
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Priority to CN201610092908.9A priority Critical patent/CN106307532A/en
Publication of CN106307532A publication Critical patent/CN106307532A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a rosa roxburghii tratt composite enzyme and a preparation method thereof, and relates to the field of food processing. The preparation method adopts the following raw material proportioning and technology. According to the rosa roxburghii tratt composite enzyme and the preparation method thereof, the enzyme is prepared from the following raw materials in parts by mass: 50-100 parts of rosa roxburghii tratt, 10-30 parts of pyracantha fortuneana fruits, 1-15 parts of ganoderma lucidum, and 3-8 parts of a flavoring agent. The preparation method comprises the following steps of sorting raw materials, and cleaning the sorted raw materials: sorting out mildew and rot raw materials and impurities from all the raw materials, and thoroughly cleaning the processed materials with sterile purified water; cutting up the cleaned materials, and milling the ganoderma lucidum into ganoderma lucidum powder; uniformly mixing the cut-up materials so that the ganoderma lucidum powder is uniformly mixed in the materials; putting the mixed materials into a sterilized and disinfected fermenting bucket; sealing the fermenting bucket loaded with the mixed raw materials, preserving the fermenting bucket away from light, and performing slow stirring once every two days, wherein the environment temperature for preserving the fermenting bucket is 20-35 DEG C, and the humidity is 60%-80%; performing natural fermentation for 50 days or above until no bubbles are generated in the fermenting bucket, so that fermentation is completed; and taking out fermentation liquor, performing filtration, seasoning the filtered fermentation liquor with the flavoring agent, and performing bottling so as to obtain the rosa roxburghii tratt composite enzyme.

Description

A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof

Technical field

The present invention relates to food processing field, especially a kind of Fructus Rosae Normalis composite enzyme and preparation method thereof.

Background technology

Fructus Rosae Normalis, is again mountain king fruit, Fructus Rosae Davuricae etc., is distributed widely in the ground such as Guizhou, Hubei.Fruit of Grossularia burejensis Berger contains abundant dimension Raw element C, is referred to as " king of Vc ".Ripe Fructus Rosae Normalis meat plumpness, sweet and sour, fruit rich in sugar, vitamin, carotene, have Machine acid and 20 several amino acids, more than 10 plant the trace element useful to human body, and superoxide dismutase.Especially vitamin C content is high, is the highest in current fruit, and in every 100 grams of fresh fruits, content 841.58 milligrams~3541.13 milligrams, is Citrus 50 times, 10 times of Fructus actinidiae chinensis.Fruit of Grossularia burejensis Berger has the highest nutritive value and medical value.Its sour in the mouth, puckery, flat;Digestion-promoting spleen-invigorating, Convergence stopping leak;For treating food stagnation abdominal distention, dysentery, enteritis, vitamin C deficiency etc., Sucus Rosae Normalis also has blocking-up N-nitroso-group Compound synthesizes in human body and has protective effect on cancer risk;Treatment human body lead poisoning there is special efficacy.In Fructus Rosae Normalis extract effectively Composition vitamin C, has defying age, extends the effects such as Puberty of Female.But Fructus Rosae Normalis maturation time is concentrated, and fresh fruit is weak to storage Depositing, dry fruit stores the problem then having vitamin loss.

Ferment is also called " enzyme ", and ferment is a kind of protein less than cell, is a kind of with biocatalysis Specific proteins, the mediator of various Biochemical changes in new city metabolism in its underwriter's body.In present stage, modern society's competition swashs Strong, rhythm of life is accelerated, and environmental pollution is day by day serious, and along with the growth at people's age, the ferment in people's body can subtract day by day Few.The minimizing of ferment, may result in the appearance of various symptom, due to zymosthenic unicity, will prevent and treat these diseases Disease, we must absorb more ferment from meals, and food is after high temperature, polish, makes again the ferment in food Element is destroyed, and the ferment causing people to absorb from food is the lowest, it is impossible to meet the normal need of people.For making enzyme food More conforming to modern and to multiformity, the balance of nutritional need and be prone to absorbability, the making of ferment has become very urgent Topic.Although domestic market also occur in that some add ferment health food, but it other field of food application also Fewer still have wide development space.In consideration of it, the necessity that the making of visible ferment makes further progress.

Summary of the invention

In view of above-mentioned weak point, it is an object of the invention to provide one can long term storage and retain thorn to greatest extent The method of pears fresh fruit nutrition, i.e. a kind of Fructus Rosae Normalis composite enzyme and preparation method thereof.

In order to achieve the above object, the technical scheme is that

A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof, based on quality proportioning, the proportioning raw materials of described ferment is: Fructus Rosae Normalis 50-100 Part, pyracantha fortuneana 10-30 part, Ganoderma 1-15 part, flavoring agent 3-8 part.

Further, described flavoring agent comprises following raw material by quality proportioning, sucrose 3-5 part, maltose 1-3 part, Mel 3-5 part.

A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof, the processing technology of described Fructus Rosae Normalis composite enzyme is:

1, the selecting of raw material, cleans: by the impurity in all raw materials, moulding material is picked out, with sterile purified water by raw material Rinse well;

2, being shredded by raw material, Ganoderma needs to be milled into powder;

3, by the raw material mix homogeneously after chopping, REISH is made to be mixed in uniformly inside raw material;

4, the raw material mixed is put into the fermenter through sterilization;

5, the fermenter installing mixing raw material is sealed, keep in Dark Place, within every two days, be slowly stirred once, fermenter Conservation environment temperature Degree should be 20-35 degree, and humidity is 60%-80%;

6, natural fermentation more than 50 days, until not having bubble to produce in fermenter, fermentation completes;

7, by broth extraction, filter, use flavoring agent seasoning, bottling to be Fructus Rosae Normalis composite enzyme.

Further, powder diameter described in described step 2 is less than 30 microns.

Further, fermenter described in described step 5 is ceramic.

The invention has the beneficial effects as follows: the present invention uses the method for natural fermentation, ferments at normal temperatures and pressures, does not adds Adding any external strain, complete saves all of nutrient substance of raw material, and present invention process is simple, easy to operate, without dirty Dye, energy consumption is low, and cost is little, it is easy to promote, and is suitable for industrial-scale production.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is further described.

Embodiment one

A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof, based on quality proportioning, the proportioning raw materials of described ferment is: Fructus Rosae Normalis 50 parts, Pyracantha fortuneana 10 parts, Ganoderma 1 part, flavoring agent 3 parts.

Described flavoring agent composition is as follows: sucrose 3 parts based on quality proportioning, maltose 1 part, Mel 3 parts.

The processing technology of described Fructus Rosae Normalis composite enzyme is:

1, the selecting of raw material, cleans: by the impurity in all raw materials, moulding material is picked out, with sterile purified water by raw material Rinse well;

2, being shredded by raw material, Ganoderma needs to be milled into powder;

3, by the raw material mix homogeneously after chopping, REISH is made to be mixed in uniformly inside raw material;

4, the raw material mixed is put into the fermenter through sterilization;

5, the fermenter installing mixing raw material is sealed, keep in Dark Place, within every two days, be slowly stirred once, fermenter Conservation environment temperature Degree should be 20-35 degree, and humidity is 60%-80%;

6, natural fermentation 50 days, do not have bubble to produce in fermenter, fermentation completes;

7, by broth extraction, filter, use flavoring agent seasoning, bottling to be Fructus Rosae Normalis composite enzyme.

Embodiment two

A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof, based on quality proportioning, the proportioning raw materials of described ferment is: Fructus Rosae Normalis 100 parts, Pyracantha fortuneana 30 parts, Ganoderma 15 parts, flavoring agent 8 parts.

Described flavoring agent composition is as follows: sucrose 5 parts based on quality proportioning, maltose 3 parts, Mel 5 parts.

The processing technology of described Fructus Rosae Normalis composite enzyme is:

1, the selecting of raw material, cleans: by the impurity in all raw materials, moulding material is picked out, with sterile purified water by raw material Rinse well;

2, being shredded by raw material, Ganoderma needs to be milled into powder;

3, by the raw material mix homogeneously after chopping, REISH is made to be mixed in uniformly inside raw material;

4, the raw material mixed is put into the fermenter through sterilization;

5, the fermenter installing mixing raw material is sealed, keep in Dark Place, within every two days, be slowly stirred once, fermenter Conservation environment temperature Degree should be 20-35 degree, and humidity is 60%-80%;

6, natural fermentation 80 days, do not have bubble to produce in fermenter, fermentation completes;

7, by broth extraction, filter, use flavoring agent seasoning, bottling to be Fructus Rosae Normalis composite enzyme.

Embodiment three

A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof, based on quality proportioning, the proportioning raw materials of described ferment is: Fructus Rosae Normalis 80 parts, Pyracantha fortuneana 20 parts, Ganoderma 8 parts, flavoring agent 5 parts.

Described flavoring agent composition is as follows: sucrose 4 parts based on quality proportioning, maltose 2 parts, Mel 4 parts.

The processing technology of described Fructus Rosae Normalis composite enzyme is:

1, the selecting of raw material, cleans: by the impurity in all raw materials, moulding material is picked out, with sterile purified water by raw material Rinse well;

2, being shredded by raw material, Ganoderma needs to be milled into powder;

3, by the raw material mix homogeneously after chopping, REISH is made to be mixed in uniformly inside raw material;

4, the raw material mixed is put into the fermenter through sterilization;

5, the fermenter installing mixing raw material is sealed, keep in Dark Place, within every two days, be slowly stirred once, fermenter Conservation environment temperature Degree should be 20-35 degree, and humidity is 60%-80%;

6, natural fermentation 65 days, do not have bubble to produce in fermenter, fermentation completes;

7, by broth extraction, filter, use flavoring agent seasoning, bottling to be Fructus Rosae Normalis composite enzyme.

It is last it should be noted that detailed description of the invention is to further illustrate the present invention and unrestricted, to this area For those of ordinary skill, can do in the case of without departing from flesh and blood of the present invention and convert further, and all these change Change the protection domain that all should belong to claims of the present invention.

Claims (5)

1. Fructus Rosae Normalis composite enzyme and preparation method thereof, it is characterised in that: based on quality proportioning, the proportioning raw materials of described ferment For: Fructus Rosae Normalis 50-100 part, pyracantha fortuneana 10-30 part, Ganoderma 1-15 part, flavoring agent 3-8 part.
A kind of Fructus Rosae Normalis composite enzyme the most according to claim 1 and preparation method thereof, it is characterised in that: described flavoring agent bag Containing following raw material by quality proportioning, sucrose 3-5 part, maltose 1-3 part, Mel 3-5 part.
A kind of Fructus Rosae Normalis composite enzyme the most according to claim 1 and preparation method thereof, it is characterised in that: described Fructus Rosae Normalis is combined The processing technology of ferment is:
1, the selecting of raw material, cleans: by the impurity in all raw materials, moulding material is picked out, with sterile purified water by raw material Rinse well;
2, being shredded by raw material, Ganoderma needs to be milled into powder;
3, by the raw material mix homogeneously after chopping, REISH is made to be mixed in uniformly inside raw material;
4, the raw material mixed is put into the fermenter through sterilization;
5, the fermenter installing mixing raw material is sealed, keep in Dark Place, within every two days, be slowly stirred once, fermenter Conservation environment temperature Degree should be 20-35 degree, and humidity is 60%-80%;
6, natural fermentation more than 50 days, until not having bubble to produce in fermenter, fermentation completes;
7, by broth extraction, filter, use flavoring agent seasoning, bottling to be Fructus Rosae Normalis composite enzyme.
A kind of Fructus Rosae Normalis composite enzyme the most according to claim 3 and preparation method thereof, it is characterised in that: described step 2 institute State powder diameter less than 30 microns.
A kind of Fructus Rosae Normalis composite enzyme the most according to claim 3 and preparation method thereof, it is characterised in that: described step 5 institute Stating fermenter is ceramic.
CN201610092908.9A 2016-02-20 2016-02-20 Rosa roxburghii tratt composite enzyme and preparation method thereof CN106307532A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107691939A (en) * 2017-08-11 2018-02-16 杭州千济方健康管理有限公司 A kind of enzyme stoste beverage

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060096394A (en) * 2006-08-11 2006-09-11 손종업 The method of making greenjuice-ball
CN104068432A (en) * 2014-06-10 2014-10-01 南京泽朗农业发展有限公司 Roxburgh rose and pyracantha fortuneana composite drink
CN104366318A (en) * 2014-10-14 2015-02-25 杜超峰 Dendrobium enzyme with Chinese wine fragrance and preparation method thereof
CN104432382A (en) * 2014-12-18 2015-03-25 杜超峰 Chinese wine-flavour roxburgh rose sour soup composition and preparation method
CN105192798A (en) * 2015-09-09 2015-12-30 安徽管仲宫神生物科技有限公司 Compound enzyme beverage and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060096394A (en) * 2006-08-11 2006-09-11 손종업 The method of making greenjuice-ball
CN104068432A (en) * 2014-06-10 2014-10-01 南京泽朗农业发展有限公司 Roxburgh rose and pyracantha fortuneana composite drink
CN104366318A (en) * 2014-10-14 2015-02-25 杜超峰 Dendrobium enzyme with Chinese wine fragrance and preparation method thereof
CN104432382A (en) * 2014-12-18 2015-03-25 杜超峰 Chinese wine-flavour roxburgh rose sour soup composition and preparation method
CN105192798A (en) * 2015-09-09 2015-12-30 安徽管仲宫神生物科技有限公司 Compound enzyme beverage and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107691939A (en) * 2017-08-11 2018-02-16 杭州千济方健康管理有限公司 A kind of enzyme stoste beverage

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