CN107712853A - A kind of enzyme composition - Google Patents
A kind of enzyme composition Download PDFInfo
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- CN107712853A CN107712853A CN201710829248.2A CN201710829248A CN107712853A CN 107712853 A CN107712853 A CN 107712853A CN 201710829248 A CN201710829248 A CN 201710829248A CN 107712853 A CN107712853 A CN 107712853A
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Abstract
The present invention provides a kind of enzyme composition, and after it is mixed by following parts by weight of component, chelating is made：35 45 parts of vegetable fermentation liquids, 35 45 fruits zymotic fluids, 47 portions of draft zymotic fluids, 25 portions of mushroom zymotic fluids and 8 13 parts of Chinese medicine fermented liquids.The enzyme composition attribute partial neutral of the present invention, it is adapted to women long-term use of, every kind of fermentation raw material individually ferments simultaneously, avoid plurality of raw materials while ferment, interaction influences the quality of finished product, meanwhile, avoid different material fermentation period difference, cause Partial fermentation incomplete, the problem of finished product is unstable produces.
Description
Technical field
The invention belongs to ferment field, and in particular to a kind of enzyme composition.
Background technology
Fermentation technique and product common at present, all using substandard products as primary raw material on fermented material, inferior quality.This
The species of outer raw material is sparser, typically only three or five samples such as POLO, apple, lemon, and more with vegetables cold in the traditional Chinese medical science,
Based on fruit, the problem of nutritive value is insufficient, and attribute is again partially cold is caused.And existing ferment uses mixed fermentation more, due to not
With raw material, it is necessary to strain and fermentation time it is different, cause fermenting raw materials incomplete, obtained finished product is unstable, hold
The defects of being also easy to produce multiple fermentation.
The content of the invention
In consideration of it, being necessary to provide a kind of enzyme composition, its attribute partial neutral, it is adapted to women long-term use of, while often
Kind fermentation raw material individually ferments, and avoids plurality of raw materials while ferments, and interaction influences the quality of finished product, meanwhile, avoid
The problem of different material fermentation period is different, causes Partial fermentation incomplete, and finished product is unstable produce.
To achieve these goals, the present invention is achieved through the following technical solutions：
A kind of enzyme composition, it is characterised in that after it is mixed by following parts by weight of component, chelating is made：
35-45 part vegetable fermentation liquids；
35-45 fruits zymotic fluids；
4-7 part draft zymotic fluids；
2-5 part mushroom zymotic fluids；And
8-13 part Chinese medicine fermented liquids.
Preferably, the vegetables are selected from more than at least one of following group：Cauliflower, carrot, water spinach, cucumber,
Potato, sea-tangle, balsam pear, red bean, cabbage mustard, leek, soya bean, ternip, eggplant, cabbage, seaweed, Chinese cabbage, sponge gourd, okra,
Corn, pumpkin, coriander, taro, spinach, sweet potato, Chinese yam, mung bean.
Preferably, the fruit is selected from more than at least one of following group：Pineapple, jujube, foreign pears, watermelon, lichee,
Manaca, tomato, citrus, wax-apple, hawthorn, grape fruit, loquat, persimmon, passionflower, apple, guava, Kiwi berry, sweet orange,
Carambola, grape, red bayberry, pawpaw, banana, avocado, mulberry fruit, dragon fruit, olive, arillus longan, mango, lemon, strawberry.
Preferably, the draft is selected from more than at least one of following group：Purple perilla, chrysanthemum, wild rice stem, aloe barbadensis Miller
Gel.
Preferably, the mushroom is selected from more than at least one of following group：Black fungus, mushroom.
Preferably, the Chinese medicine is selected from more than at least one of following group：Antrodia camphorata, the fruit of Chinese wolfberry, kelp, lotus seeds,
Witloof.
Preferably, the enzyme composition its by following parts by weight of component mix after, chelating be made：
41.86 part vegetable fermentation liquid；
38.98 fruits zymotic fluid；
4.03 portions of draft zymotic fluids；
3.33 portions of mushroom zymotic fluids；
11.8 part Chinese medicine fermented liquid.
Preferably, the vegetable fermentation liquid, fruit zymotic fluid, draft zymotic fluid, mushroom zymotic fluid, Chinese medicine fermented liquid difference
It is mixed to prepare in proportion after each raw material individually fermentation, then by zymotic fluid made from various raw materials.
Preferably, in the vegetable fermentation liquid, fruit zymotic fluid, draft zymotic fluid, mushroom zymotic fluid, Chinese medicine fermented liquid
Each raw material is made through dusty yeast, acetic acid bacteria, lactobacillus-fermented successively respectively.
Preferably, the fermentation temperature is 20-30 DEG C.
The invention has the advantages that：
1) every kind of fermentation raw material individually ferments, and avoids plurality of raw materials while ferments, and interaction influences the quality of finished product,
Meanwhile different material fermentation period difference is avoided, cause Partial fermentation incomplete, the problem of finished product is unstable produces.
2) finished product nutritional ingredient is balanced, attribute partial neutral, is adapted to women long-term use of.
3) product property is highly stable, is easily arranged in pairs or groups with other functional raw materials, plays complementary effect.Cause
This also is adapted for processing and makes the products such as various solid beverages, functional food.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is described in further detail.It should be appreciated that specific embodiment described herein is not used to only to explain the present invention
Limit the present invention.
After the enzyme composition of present pre-ferred embodiments is mixed by following parts by weight of component, chelating is made：
35-45 part vegetable fermentation liquids；
35-45 fruits zymotic fluids；
4-7 part draft zymotic fluids；
2-5 part mushroom zymotic fluids；
8-12 part Chinese medicine fermented liquids.
Further, the vegetable fermentation liquid is selected from more than at least one of following group：It is cauliflower, carrot, hollow
Dish, cucumber, potato, sea-tangle, balsam pear, red bean, cabbage mustard, leek, soya bean, ternip, eggplant, cabbage, seaweed, Chinese cabbage, silk
Melon, okra, corn, pumpkin, coriander, taro, spinach, sweet potato, Chinese yam, mung bean.
Further, the fruit zymotic fluid is selected from more than at least one of following group：Pineapple, jujube, foreign pears, west
Melon, lichee, manaca, tomato, citrus, wax-apple, hawthorn, grape fruit, loquat, persimmon, passionflower, apple, guava, macaque
Peach, sweet orange, carambola, grape, red bayberry, pawpaw, banana, avocado, mulberry fruit, dragon fruit, olive, arillus longan, mango, lemon, strawberry.
Further, the draft zymotic fluid is selected from more than at least one of following group：Purple perilla, chrysanthemum, wild rice stem, storehouse
Drag-line aloe gel.
Further, the mushroom zymotic fluid is selected from more than at least one of following group：Black fungus, mushroom.
Further, the Chinese medicine fermented liquid is selected from more than at least one of following group：Antrodia camphorata, the fruit of Chinese wolfberry, elder brother
Cloth, lotus seeds, witloof.
Further, the enzyme composition its by following parts by weight of component mix after, chelating be made：
41.86 part vegetable fermentation liquid；
38.98 fruits zymotic fluid；
4.03 portions of draft zymotic fluids；
3.33 portions of mushroom zymotic fluids；And
11.8 part Chinese medicine fermented liquid.
In one embodiment, above-mentioned enzyme composition is prepared by the following method：
1) fermentation raw material is cleaned into appearance with ozone sterilization or air-blowing mode,.
The fermentation raw material be veterinary antibiotics, draft, mushroom and Chinese medicine any one.The vegetables are selected from cauliflower, Hu Luo
It is fore-telling, water spinach, cucumber, potato, sea-tangle, balsam pear, red bean, cabbage mustard, leek, soya bean, ternip, eggplant, cabbage, seaweed, white
Dish, sponge gourd, okra, corn, pumpkin, coriander, taro, spinach, sweet potato, Chinese yam, mung bean.The fruit is selected from pineapple, jujube, ocean
Pears, watermelon, lichee, manaca, tomato, citrus, wax-apple, hawthorn, grape fruit, loquat, persimmon, passionflower, apple, kind stone
Pomegranate, Kiwi berry, sweet orange, carambola, grape, red bayberry, pawpaw, banana, avocado, mulberry fruit, dragon fruit, olive, arillus longan, mango, lemon
Lemon, strawberry.The draft is selected from purple perilla, chrysanthemum, wild rice stem, aloe vera gel.The mushroom is selected from black fungus, mushroom.Chinese medicine selects
From Antrodia camphorata, the fruit of Chinese wolfberry, kelp, lotus seeds, witloof.
2) the band seed section of single fermentation raw material gross weight is placed in fermenter, adds brown sugar, dusty yeast covering fermentation raw material；
Fermenter is sealed with plastic foil, only stays an aperture to breathe freely, ferment 1-2 months.
The fermentation raw material, brown sugar, the percentage by weight of dusty yeast are：600:600：(0.1-1)；Specifically, the hair
Ferment raw material, brown sugar, the percentage by weight of dusty yeast are：600:600：0.3.
When the ratio of weight and number of dusty yeast and fermentation raw material is less than 0.1:When 600, then fermenting speed is excessively slow, works as yeast
Powder is higher than 1 with fermentation raw material ratio of weight and number:After 600, then fermenting speed is too fast, produces the excessive velocities of alcohol, can cause to send out
Ferment fails, because ethanol has bactericidal action in itself, when ethanol content is higher than 5% in zymotic fluid, will cause most of bacterium
(such as dusty yeast, lactic acid bacteria, acetic acid bacteria etc.) is killed by ethanol, is no longer fermented.
Further, also need to add carambola or pineapple in step 2) if fermentation raw material is any Chinese medicine.The poplar
The addition of peach or pineapple is the 15-25% of Chinese medicine dose, it is therefore preferable to 20%.
Active material in carambola or pineapple can make saccharomycete activation to promote the fermentation of Chinese medicine, and shorten herb fermenting
Time, overcome traditional Chinese medicine ingredients in existing fermentation process be difficult to fermentation the problem of.
3) acetic acid bacteria fermentation is added 1-2 months, the percentage by weight of the fermentation raw material and acetic acid bacteria is 600： (0.1-
0.2).Acetic acid bacteria is added, ethanol caused by fermentation in step 2) is converted into acetic acid.
4) lactic acid bacteria is added, is sealed by fermentation more than 3 months, until fermentation is complete, takes liquid portion, fermented vegetable is made
Liquid, fruit zymotic fluid, draft zymotic fluid, mushroom zymotic fluid and Chinese medicine fermented liquid.The fermentation raw material and the weight of lactic acid bacteria
Percentage is 600：(0.1-0.2).The lactic acid bacteria can be by remaining sugar transition into lactic acid.Liquid in fermentation passes through
When no longer producing gas, no longer heating or ph value stabilizations, it is determined that raw material has fermented completely.
5) by vegetable fermentation liquid, fruit zymotic fluid, draft zymotic fluid, mushroom zymotic fluid and Chinese medicine fermented liquid by above-mentioned
Proportioning mixing, it is fitted into chelating bucket, until no longer producing gas, no longer heating or ph value stabilizations in chelating bucket.
Carried out in above-mentioned individual step in 20-30 DEG C.
According to detection, the sod contents after independent fermentation chelating, 1.5*105units/L can be reached, and it is relatively stable.
The enzyme composition of the present invention possesses advantages below：
1) material composition is successfully increased, the composition included in finished product, overall nutritive value have sizable lifting.
2) raw material for comparing warm in the traditional Chinese medical science is added, and is adjusted and is formulated according to medical knowledge, allows the attribute of product to be inclined to neutrality.
3) raw material that ferments smoothly will be more difficult to originally, such as some Chinese herbal medicines, draft class are smoothed out fermenting.
4) adopt raw material independently to ferment individually, solve the problems, such as reciprocation caused by mixed fermentation, thereby can be according to raw material
Attribute adjust fermentation time, accomplish " complete fermentation " of indivedual raw materials, can be minimum by raw material decomposes, most beneficial for human body
Absorb, also can most produce the secondary metabolites and nutriment of abundance.
5) indivedual independent complete fermentations and then through the standing of the chelating of more than 1 year, properly settle and hand between heterogeneity
The issuable various change of interaction, the quality of finished product can be stablized.
Embodiment 1
A kind of enzyme composition, after it is mixed by following parts by weight of component, chelating is made：
41.86 parts of vegetable fermentation liquids, the vegetable fermentation liquid are composed of the following components：
2.60 portions of cauliflower zymotic fluids, 2.09 portions of carrot zymotic fluids, 1.40 portions of water spinach zymotic fluids, 2.27 parts of cucumber hairs
Zymotic fluid, 2.01 portions of potato zymotic fluids, 1.39 portions of sea-tangle zymotic fluids, 2.21 portions of balsam pear zymotic fluids, 1.89 parts of red bean fermented liquid,
1.23 portions of cabbage mustard zymotic fluids, 2.19 portions of leek zymotic fluids, 1.56 portions of soya bean zymotic fluids, 1.05 portions of ternip zymotic fluids, 2.17 portions of eggplants
Sub- zymotic fluid, 1.56 portions of cabbage zymotic fluids, 0.75 portion of seaweed zymotic fluid, 2.14 portions of Chinese cabbage zymotic fluids, 1.46 parts of sponge gourd fermentations
Liquid, 0.75 portion of okra zymotic fluid, 2.13 parts of corn fermentation liquid, 1.46 parts of pumpkin fermenting liquid, 0.20 portion of coriander zymotic fluid,
2.13 portions of taro zymotic fluids, 1.46 portions of spinach zymotic fluids, 0.20 portion of sweet potato zymotic fluid, 2.10 portions of Chinese yam zymotic fluids, 1.46 parts it is green
Beans zymotic fluid；
38.98 fruits zymotic fluids, the fruit zymotic fluid are composed of the following components：
3.30 portions of pineapple zymotic fluids, 1.46 parts of red date fermentation liquid, 0.75 portion of foreign pears zymotic fluid, 2.87 parts of watermelon fermentation liquors,
1.45 parts of adopting litchi fermentation liquid, 0.40 portion of manaca zymotic fluid, 2.44 portions of tomato zymotic fluids, 1.19 parts of citrus zymotic fluids, 0.20
Part wax-apple zymotic fluid, 2.18 parts of haw fermented liquid, 1.15 portions of grape fruit zymotic fluids, 0.20 portion of loquat zymotic fluid, 2.21 parts of persimmons
Zymotic fluid, 1.13 portions of passionflower zymotic fluids, 0.20 portion of apple zymotic fluid, 2.20 portions of guava zymotic fluids, 1.08 parts of Kiwi berry hairs
Zymotic fluid, 0.20 portion of sweet orange zymotic fluid, 2.05 portions of carambola zymotic fluids, 0.94 part of grape fermentation liquid, 0.20 portion of red bayberry zymotic fluid,
2.04 portions of pawpaw zymotic fluids, 0.93 portion of banana zymotic fluid, 0.20 portion of avocado zymotic fluid, 2.01 portions of mulberry fruit zymotic fluids, 0.78 part of fire
Imperial fruit zymotic fluid, 0.20 portion of olive zymotic fluid, 1.86 portions of arillus longan zymotic fluids, 0.75 part of mango zymotic fluid, zymotic fluid, fermentation
Liquid, 1.66 parts of lemon fermented liquid, 0.75 portion of strawberry zymotic fluid；
4.03 portions of draft zymotic fluids, the draft zymotic fluid are composed of the following components：
2.11 portions of purple perilla zymotic fluids, 1.07 portions of chrysanthemum zymotic fluids, 0.10 portion of wild rice stem zymotic fluid, 0.75 part of aloe barbadensis Miller coagulate
Glue zymotic fluid；
3.33 portions of mushroom zymotic fluids, the mushroom zymotic fluid are composed of the following components：
2.23 portions of black fungus zymotic fluids, 1.10 parts of Lentinus edodes fermented liquids；
11.8 parts of Chinese medicine fermented liquids, the Chinese medicine fermented liquid are composed of the following components：
6 portions of Antrodia camphorata zymotic fluids, 2.68 portions of fruit of Chinese wolfberry zymotic fluids, 1.46 portions of lotus seeds zymotic fluids, 1.46 portions of kelp zymotic fluids,
0.20 portion of witloof zymotic fluid.
Embodiment 2
A kind of enzyme composition, after it is mixed by following parts by weight of component, chelating is made：
35 parts of vegetable fermentation liquids, the vegetable fermentation liquid are composed of the following components：
2.60 portions of cauliflower zymotic fluids, 2.09 portions of carrot zymotic fluids, 1.40 portions of water spinach zymotic fluids, 2.27 parts of cucumber hairs
Zymotic fluid, 2.01 portions of potato zymotic fluids, 1.39 portions of sea-tangle zymotic fluids, 2.21 portions of balsam pear zymotic fluids, 1.89 parts of red bean fermented liquid,
1.23 portions of cabbage mustard zymotic fluids, 2.19 portions of leek zymotic fluids, 1.56 portions of soya bean zymotic fluids, 1.05 portions of ternip zymotic fluids, 2.17 portions of eggplants
Sub- zymotic fluid, 1.56 portions of cabbage zymotic fluids, 0.75 portion of seaweed zymotic fluid, 2.14 portions of Chinese cabbage zymotic fluids, 1.46 parts of sponge gourd fermentations
Liquid, 0.75 portion of okra zymotic fluid, 2.13 parts of corn fermentation liquid, 1.46 parts of pumpkin fermenting liquid, 0.20 portion of coriander zymotic fluid,
2.13 portions of taro zymotic fluids, 1.46 portions of spinach zymotic fluids, 0.20 portion of sweet potato zymotic fluid, 2.10 portions of Chinese yam zymotic fluids, 1.46 parts it is green
Beans zymotic fluid；
45 fruits zymotic fluids, the fruit zymotic fluid are composed of the following components：
3.30 portions of pineapple zymotic fluids, 1.46 parts of red date fermentation liquid, 0.75 portion of foreign pears zymotic fluid, 2.87 parts of watermelon fermentation liquors,
1.45 parts of adopting litchi fermentation liquid, 0.40 portion of manaca zymotic fluid, 2.44 portions of tomato zymotic fluids, 1.19 parts of citrus zymotic fluids, 0.20
Part wax-apple zymotic fluid, 2.18 parts of haw fermented liquid, 1.15 portions of grape fruit zymotic fluids, 0.20 portion of loquat zymotic fluid, 2.21 parts of persimmons
Zymotic fluid, 1.13 portions of passionflower zymotic fluids, 0.20 portion of apple zymotic fluid, 2.20 portions of guava zymotic fluids, 1.08 parts of Kiwi berry hairs
Zymotic fluid, 0.20 portion of sweet orange zymotic fluid, 2.05 portions of carambola zymotic fluids, 0.94 part of grape fermentation liquid, 0.20 portion of red bayberry zymotic fluid,
2.04 portions of pawpaw zymotic fluids, 0.93 portion of banana zymotic fluid, 0.20 portion of avocado zymotic fluid, 2.01 portions of mulberry fruit zymotic fluids, 0.78 part of fire
Imperial fruit zymotic fluid, 0.20 portion of olive zymotic fluid, 1.86 portions of arillus longan zymotic fluids, 0.75 part of mango zymotic fluid, zymotic fluid, fermentation
Liquid, 1.66 parts of lemon fermented liquid, 0.75 portion of strawberry zymotic fluid；
4 portions of draft zymotic fluids, the draft zymotic fluid are composed of the following components：
2.11 portions of purple perilla zymotic fluids, 1.07 portions of chrysanthemum zymotic fluids, 0.10 portion of wild rice stem zymotic fluid, 1.46 portions of lotus seeds zymotic fluids,
0.75 portion of aloe vera gel zymotic fluid,
5 portions of mushroom zymotic fluids, the mushroom zymotic fluid are composed of the following components：
2.23 portions of black fungus zymotic fluids, 1.10 parts of Lentinus edodes fermented liquids；
13 parts of Chinese medicine fermented liquids, the Chinese medicine fermented liquid are composed of the following components：
6 portions of Antrodia camphorata zymotic fluids, 2.68 portions of fruit of Chinese wolfberry zymotic fluids, 1.46 portions of kelp zymotic fluids, 0.20 portion of witloof zymotic fluid.
Embodiment 3
A kind of enzyme composition, after it is mixed by following parts by weight of component, chelating is made：
45 parts of vegetable fermentation liquids, the vegetable fermentation liquid are composed of the following components：
2.60 portions of cauliflower zymotic fluids, 2.09 portions of carrot zymotic fluids, 1.40 portions of water spinach zymotic fluids, 2.27 parts of cucumber hairs
Zymotic fluid, 2.01 portions of potato zymotic fluids, 1.39 portions of sea-tangle zymotic fluids, 2.21 portions of balsam pear zymotic fluids, 1.89 parts of red bean fermented liquid,
1.23 portions of cabbage mustard zymotic fluids, 2.19 portions of leek zymotic fluids, 1.56 portions of soya bean zymotic fluids, 1.05 portions of ternip zymotic fluids, 2.17 portions of eggplants
Sub- zymotic fluid, 1.56 portions of cabbage zymotic fluids, 0.75 portion of seaweed zymotic fluid, 2.14 portions of Chinese cabbage zymotic fluids, 1.46 parts of sponge gourd fermentations
Liquid, 0.75 portion of okra zymotic fluid, 2.13 parts of corn fermentation liquid, 1.46 parts of pumpkin fermenting liquid, 0.20 portion of coriander zymotic fluid,
2.13 portions of taro zymotic fluids, 1.46 portions of spinach zymotic fluids, 0.20 portion of sweet potato zymotic fluid, 2.10 portions of Chinese yam zymotic fluids, 1.46 parts it is green
Beans zymotic fluid；
35 fruits zymotic fluids, the fruit zymotic fluid are composed of the following components：
3.30 portions of pineapple zymotic fluids, 1.46 parts of red date fermentation liquid, 0.75 portion of foreign pears zymotic fluid, 2.87 parts of watermelon fermentation liquors,
1.45 parts of adopting litchi fermentation liquid, 0.40 portion of manaca zymotic fluid, 2.44 portions of tomato zymotic fluids, 1.19 parts of citrus zymotic fluids, 0.20
Part wax-apple zymotic fluid, 2.18 parts of haw fermented liquid, 1.15 portions of grape fruit zymotic fluids, 0.20 portion of loquat zymotic fluid, 2.21 parts of persimmons
Zymotic fluid, 1.13 portions of passionflower zymotic fluids, 0.20 portion of apple zymotic fluid, 2.20 portions of guava zymotic fluids, 1.08 parts of Kiwi berry hairs
Zymotic fluid, 0.20 portion of sweet orange zymotic fluid, 2.05 portions of carambola zymotic fluids, 0.94 part of grape fermentation liquid, 0.20 portion of red bayberry zymotic fluid,
2.04 portions of pawpaw zymotic fluids, 0.93 portion of banana zymotic fluid, 0.20 portion of avocado zymotic fluid, 2.01 portions of mulberry fruit zymotic fluids, 0.78 part of fire
Imperial fruit zymotic fluid, 0.20 portion of olive zymotic fluid, 1.86 portions of arillus longan zymotic fluids, 0.75 part of mango zymotic fluid, zymotic fluid, fermentation
Liquid, 1.66 parts of lemon fermented liquid, 0.75 portion of strawberry zymotic fluid；
7 portions of draft zymotic fluids, the draft zymotic fluid are composed of the following components：
2.11 portions of purple perilla zymotic fluids, 1.07 portions of chrysanthemum zymotic fluids, 0.10 portion of wild rice stem zymotic fluid, 1.46 portions of lotus seeds zymotic fluids,
0.75 portion of aloe vera gel zymotic fluid；
2 portions of mushroom zymotic fluids, the mushroom zymotic fluid are composed of the following components：
2.23 portions of black fungus zymotic fluids, 1.10 parts of Lentinus edodes fermented liquids；
8 parts of Chinese medicine fermented liquids, the Chinese medicine fermented liquid are composed of the following components：
6 portions of Antrodia camphorata zymotic fluids, 2.68 portions of fruit of Chinese wolfberry zymotic fluids, 1.46 portions of kelp zymotic fluids, 0.20 portion of witloof zymotic fluid.
Embodiment 4
A kind of enzyme composition, after it is mixed by following parts by weight of component, chelating is made：
38 parts of vegetable fermentation liquids, the vegetable fermentation liquid are composed of the following components：
2.60 portions of cauliflower zymotic fluids, 2.27 parts of cucumber fermentation liquors, 2.01 portions of potato zymotic fluids, 1.39 parts of sea-tangle fermentations
Liquid, 2.21 portions of balsam pear zymotic fluids, 1.89 parts of red bean fermented liquid, 1.23 portions of cabbage mustard zymotic fluids, 2.19 parts of leek zymotic fluids, 1.56
Part soya bean zymotic fluid, 2.17 portions of eggplant zymotic fluids, 1.56 portions of cabbage zymotic fluids, 0.75 portion of seaweed zymotic fluid, 2.14 portions of Chinese cabbages
Zymotic fluid, 0.75 portion of okra zymotic fluid, 2.13 parts of corn fermentation liquid, 1.46 parts of pumpkin fermenting liquid, 0.20 portion of coriander zymotic fluid,
1.46 portions of spinach zymotic fluids, 0.20 portion of sweet potato zymotic fluid, 2.10 portions of Chinese yam zymotic fluids, 1.46 portions of mung bean zymotic fluids；
42 fruits zymotic fluids, the fruit zymotic fluid are composed of the following components：
3.30 portions of pineapple zymotic fluids, 1.46 parts of red date fermentation liquid, 0.75 portion of foreign pears zymotic fluid, 2.87 parts of watermelon fermentation liquors,
1.45 parts of adopting litchi fermentation liquid, 2.44 portions of tomato zymotic fluids, 1.19 portions of citrus zymotic fluids, 0.20 portion of wax-apple zymotic fluid, 2.21 parts
Persimmon fermented liquid, 1.13 portions of passionflower zymotic fluids, 0.20 portion of apple zymotic fluid, 2.20 portions of guava zymotic fluids, 1.08 portions of macaques
Peach zymotic fluid, 2.05 portions of carambola zymotic fluids, 0.94 part of grape fermentation liquid, 2.04 portions of pawpaw zymotic fluids, 0.93 portion of banana zymotic fluid,
0.20 portion of avocado zymotic fluid, 2.01 portions of mulberry fruit zymotic fluids, 0.78 portion of dragon fruit zymotic fluid, 0.20 portion of olive zymotic fluid, 1.86 parts
Arillus longan zymotic fluid, 0.75 portion of mango zymotic fluid, zymotic fluid, zymotic fluid, 1.66 parts of lemon fermented liquid, 0.75 part of strawberry fermentation
Liquid；
5.6 portions of draft zymotic fluids, the draft zymotic fluid are composed of the following components：
2.11 portions of purple perilla zymotic fluids, 1.07 portions of chrysanthemum zymotic fluids, 0.10 portion of wild rice stem zymotic fluid, 1.46 portions of lotus seeds zymotic fluids,
0.75 portion of aloe vera gel zymotic fluid；
3.5 portions of mushroom zymotic fluids, the mushroom zymotic fluid are composed of the following components：
2.23 portions of black fungus zymotic fluids, 1.10 parts of Lentinus edodes fermented liquids；
9.7 parts of Chinese medicine fermented liquids, the Chinese medicine fermented liquid are composed of the following components：
6 portions of Antrodia camphorata zymotic fluids, 2.68 portions of fruit of Chinese wolfberry zymotic fluids, 1.46 portions of kelp zymotic fluids, 0.20 portion of witloof zymotic fluid.
Embodiment 5
A kind of enzyme composition, after it is mixed by following parts by weight of component, chelating is made：
43 parts of vegetable fermentation liquids, the vegetable fermentation liquid are composed of the following components：
2.60 portions of cauliflower zymotic fluids, 2.09 portions of carrot zymotic fluids, 1.40 portions of water spinach zymotic fluids, 2.27 parts of cucumber hairs
Zymotic fluid, 2.01 portions of potato zymotic fluids, 1.39 portions of sea-tangle zymotic fluids, 2.21 portions of balsam pear zymotic fluids, 1.89 parts of red bean fermented liquid,
1.23 portions of cabbage mustard zymotic fluids, 2.19 portions of leek zymotic fluids, 1.56 portions of soya bean zymotic fluids, 1.05 portions of ternip zymotic fluids, 2.17 portions of eggplants
Sub- zymotic fluid, 1.56 portions of cabbage zymotic fluids, 0.75 portion of seaweed zymotic fluid, 2.14 portions of Chinese cabbage zymotic fluids, 1.46 parts of sponge gourd fermentations
Liquid, 0.75 portion of okra zymotic fluid, 2.13 parts of corn fermentation liquid, 1.46 parts of pumpkin fermenting liquid, 0.20 portion of coriander zymotic fluid,
2.13 portions of taro zymotic fluids, 1.46 portions of spinach zymotic fluids, 0.20 portion of sweet potato zymotic fluid, 2.10 portions of Chinese yam zymotic fluids, 1.46 parts it is green
Beans zymotic fluid；
40 fruits zymotic fluids, the fruit zymotic fluid are composed of the following components：
3.30 portions of pineapple zymotic fluids, 1.46 parts of red date fermentation liquid, 0.75 portion of foreign pears zymotic fluid, 2.87 parts of watermelon fermentation liquors,
1.45 parts of adopting litchi fermentation liquid, 0.40 portion of manaca zymotic fluid, 2.44 portions of tomato zymotic fluids, 1.19 parts of citrus zymotic fluids, 0.20
Part wax-apple zymotic fluid, 2.18 parts of haw fermented liquid, 1.15 portions of grape fruit zymotic fluids, 0.20 portion of loquat zymotic fluid, 2.21 parts of persimmons
Zymotic fluid, 1.13 portions of passionflower zymotic fluids, 0.20 portion of apple zymotic fluid, 2.20 portions of guava zymotic fluids, 1.08 parts of Kiwi berry hairs
Zymotic fluid, 0.20 portion of sweet orange zymotic fluid, 2.05 portions of carambola zymotic fluids, 0.94 part of grape fermentation liquid, 0.20 portion of red bayberry zymotic fluid,
2.04 portions of pawpaw zymotic fluids, 0.93 portion of banana zymotic fluid, 0.20 portion of avocado zymotic fluid, 2.01 portions of mulberry fruit zymotic fluids, 0.78 part of fire
Imperial fruit zymotic fluid, 0.20 portion of olive zymotic fluid, 1.86 portions of arillus longan zymotic fluids, 0.75 part of mango zymotic fluid, zymotic fluid, fermentation
Liquid, 1.66 parts of lemon fermented liquid, 0.75 portion of strawberry zymotic fluid；
6 portions of draft zymotic fluids, the draft zymotic fluid are composed of the following components：
2.11 portions of purple perilla zymotic fluids, 1.07 portions of chrysanthemum zymotic fluids, 0.10 portion of wild rice stem zymotic fluid, 1.46 portions of lotus seeds zymotic fluids,
0.75 portion of aloe vera gel zymotic fluid；
4 portions of mushroom zymotic fluids, the mushroom zymotic fluid are composed of the following components：
2.23 portions of black fungus zymotic fluids, 1.10 parts of Lentinus edodes fermented liquids；
9 parts of Chinese medicine fermented liquids, the Chinese medicine fermented liquid are composed of the following components：
6 portions of Antrodia camphorata zymotic fluids, 2.68 portions of fruit of Chinese wolfberry zymotic fluids, 1.46 portions of kelp zymotic fluids, 0.20 portion of witloof zymotic fluid.
Embodiment 6
A kind of enzyme composition, after it is mixed by following parts by weight of component, chelating is made：
36 parts of vegetable fermentation liquids, the vegetable fermentation liquid are composed of the following components：
2.60 portions of cauliflower zymotic fluids, 7 portions of carrot zymotic fluids, 1.40 portions of water spinach zymotic fluids, 2.27 parts of cucumber fermentations
Liquid, 2.01 portions of potato zymotic fluids, 1.39 portions of sea-tangle zymotic fluids, 2.21 portions of balsam pear zymotic fluids, 1.89 parts of red bean fermented liquid,
1.23 portions of cabbage mustard zymotic fluids, 7 portions of leek zymotic fluids, 1.56 portions of soya bean zymotic fluids, 1.05 portions of ternip zymotic fluids, 3 parts of eggplant hairs
Zymotic fluid, 2.14 portions of Chinese cabbage zymotic fluids, 1.46 portions of sponge gourd zymotic fluids, 9 portions of okra zymotic fluids, 2.13 parts of corn fermentation liquid, 1.46
Part pumpkin fermenting liquid, 0.20 portion of coriander zymotic fluid, 2.13 portions of taro zymotic fluids, 1.46 portions of spinach zymotic fluids, 0.20 part of sweet potato hair
Zymotic fluid, 2 portions of Chinese yam zymotic fluids, 5 portions of mung bean zymotic fluids；
40 fruits zymotic fluids, the fruit zymotic fluid are composed of the following components：
3.30 portions of pineapple zymotic fluids, 0.75 portion of foreign pears zymotic fluid, 2.87 parts of watermelon fermentation liquors, 1.45 parts of adopting litchi fermentation liquid,
0.40 portion of manaca zymotic fluid, 2.44 portions of tomato zymotic fluids, 1.19 portions of citrus zymotic fluids, 0.20 part of wax-apple zymotic fluid, 2.18
The haw fermented liquid of part, 1.15 portions of grape fruit zymotic fluids, 0.20 portion of loquat zymotic fluid, 2.21 parts of persimmon fermented liquid, 1.13 parts of west kind
Lotus zymotic fluid, 0.20 portion of apple zymotic fluid, 2.20 portions of guava zymotic fluids, 1.08 portions of Kiwi berry zymotic fluids, 0.94 part of grape hair
Zymotic fluid, 0.20 portion of red bayberry zymotic fluid, 2.04 portions of pawpaw zymotic fluids, 0.93 portion of banana zymotic fluid, 2.01 portions of mulberry fruit zymotic fluids,
0.78 portion of dragon fruit zymotic fluid, 1.86 portions of arillus longan zymotic fluids, 5 portions of mango zymotic fluids, 1.66 parts of lemon fermented liquid, 6 portions of strawberries
Zymotic fluid；
4.5 portions of draft zymotic fluids, the draft zymotic fluid are composed of the following components：
2.11 portions of purple perilla zymotic fluids, 3 portions of chrysanthemum zymotic fluids, 1 portion of wild rice stem zymotic fluid, 4 portions of lotus seeds zymotic fluids, 5 parts of Curacaos
Aloe gel zymotic fluid；
2.5 portions of mushroom zymotic fluids, the mushroom zymotic fluid are composed of the following components：
1.5 portions of black fungus zymotic fluids, 1 part of Lentinus edodes fermented liquid；
8.5 parts of Chinese medicine fermented liquids, the Chinese medicine fermented liquid are composed of the following components：
3 portions of Antrodia camphorata zymotic fluids, 3 portions of fruit of Chinese wolfberry zymotic fluids, 1 portion of kelp zymotic fluid, 1.5 portions of witloof zymotic fluids.
Embodiment 7
A kind of enzyme composition, after it is mixed by following parts by weight of component, chelating is made：
37 parts of vegetable fermentation liquids, the vegetable fermentation liquid are composed of the following components：
2.60 portions of cauliflower zymotic fluids, 2.09 portions of carrot zymotic fluids, 1.40 portions of water spinach zymotic fluids, 2.27 parts of cucumber hairs
Zymotic fluid, 2.01 portions of potato zymotic fluids, 1.39 portions of sea-tangle zymotic fluids, 2.21 portions of balsam pear zymotic fluids, 1.89 parts of red bean fermented liquid,
1.23 portions of cabbage mustard zymotic fluids, 2.19 portions of leek zymotic fluids, 1.56 portions of soya bean zymotic fluids, 1.05 portions of ternip zymotic fluids, 2.17 portions of eggplants
Sub- zymotic fluid, 1.56 portions of cabbage zymotic fluids, 0.75 portion of seaweed zymotic fluid, 2.14 portions of Chinese cabbage zymotic fluids, 1.46 parts of sponge gourd fermentations
Liquid, 0.75 portion of okra zymotic fluid, 2.13 parts of corn fermentation liquid, 1.46 parts of pumpkin fermenting liquid, 0.20 portion of coriander zymotic fluid,
2.13 portions of taro zymotic fluids, 1.46 portions of spinach zymotic fluids, 0.20 portion of sweet potato zymotic fluid, 2.10 portions of Chinese yam zymotic fluids, 1.46 parts it is green
Beans zymotic fluid；
40 fruits zymotic fluids, the fruit zymotic fluid are composed of the following components：
3.30 portions of pineapple zymotic fluids, 1.46 parts of red date fermentation liquid, 0.75 portion of foreign pears zymotic fluid, 2.87 parts of watermelon fermentation liquors,
1.45 parts of adopting litchi fermentation liquid, 0.40 portion of manaca zymotic fluid, 2.44 portions of tomato zymotic fluids, 1.19 parts of citrus zymotic fluids, 0.20
Part wax-apple zymotic fluid, 2.18 parts of haw fermented liquid, 1.15 portions of grape fruit zymotic fluids, 0.20 portion of loquat zymotic fluid, 2.21 parts of persimmons
Zymotic fluid, 1.13 portions of passionflower zymotic fluids, 0.20 portion of apple zymotic fluid, 2.20 portions of guava zymotic fluids, 1.08 parts of Kiwi berry hairs
Zymotic fluid, 0.20 portion of sweet orange zymotic fluid, 2.05 portions of carambola zymotic fluids, 0.94 part of grape fermentation liquid, 0.20 portion of red bayberry zymotic fluid,
2.04 portions of pawpaw zymotic fluids, 0.93 portion of banana zymotic fluid, 0.20 portion of avocado zymotic fluid, 2.01 portions of mulberry fruit zymotic fluids, 0.78 part of fire
Imperial fruit zymotic fluid, 0.20 portion of olive zymotic fluid, 1.86 portions of arillus longan zymotic fluids, 0.75 part of mango zymotic fluid, zymotic fluid, fermentation
Liquid, 1.66 parts of lemon fermented liquid, 0.75 portion of strawberry zymotic fluid；
5 portions of draft zymotic fluids, the draft zymotic fluid are composed of the following components：
1 portion of purple perilla zymotic fluid, 1 portion of chrysanthemum zymotic fluid, 3 portions of aloe vera gel zymotic fluids；
3 portions of mushroom zymotic fluids, the mushroom zymotic fluid are composed of the following components：
2 portions of black fungus zymotic fluids, 1 part of Lentinus edodes fermented liquid；
11.5 parts of Chinese medicine fermented liquids, the Chinese medicine fermented liquid are composed of the following components：
6 portions of Antrodia camphorata zymotic fluids, 5.5 portions of kelp zymotic fluids.
Described above is only some embodiments of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of enzyme composition, it is characterised in that after it is mixed by following parts by weight of component, chelating is made：
35-45 part vegetable fermentation liquids；
35-45 fruits zymotic fluids；
4-7 part draft zymotic fluids；
2-5 part mushroom zymotic fluids；And
8-13 part Chinese medicine fermented liquids.
2. enzyme composition according to claim 1, it is characterised in that the vegetables in following group at least one
More than kind：Cauliflower, carrot, water spinach, cucumber, potato, sea-tangle, balsam pear, red bean, cabbage mustard, leek, soya bean, ternip, eggplant
Son, cabbage, seaweed, Chinese cabbage, sponge gourd, okra, corn, pumpkin, coriander, taro, spinach, sweet potato, Chinese yam, mung bean.
3. enzyme composition according to claim 1, it is characterised in that the fruit in following group at least one
More than kind：Pineapple, jujube, foreign pears, watermelon, lichee, manaca, tomato, citrus, wax-apple, hawthorn, grape fruit, loquat, persimmon
Son, passionflower, apple, guava, Kiwi berry, sweet orange, carambola, grape, red bayberry, pawpaw, banana, avocado, mulberry fruit, dragon fruit,
Olive, arillus longan, mango, lemon, strawberry.
4. enzyme composition according to claim 1, it is characterised in that the draft in following group at least one
More than kind：Purple perilla, chrysanthemum, wild rice stem, aloe vera gel.
5. enzyme composition according to claim 1, it is characterised in that the mushroom in following group at least one
More than kind：Black fungus, mushroom.
6. enzyme composition according to claim 1, it is characterised in that the Chinese medicine in following group at least one
More than kind：Antrodia camphorata, the fruit of Chinese wolfberry, kelp, lotus seeds, witloof.
7. enzyme composition according to claim 1, it is characterised in that the enzyme composition its by following parts by weight group
After dividing mixing, chelating is made：
41.86 part vegetable fermentation liquid；
38.98 fruits zymotic fluid；
4.03 portions of draft zymotic fluids；
3.33 portions of mushroom zymotic fluids；
11.8 part Chinese medicine fermented liquid.
8. enzyme composition according to claim 1, it is characterised in that the vegetable fermentation liquid, fruit zymotic fluid, draft
After zymotic fluid, mushroom zymotic fluid, Chinese medicine fermented liquid are individually fermented by each raw material respectively, then will fermentation made from various raw materials
Liquid is mixed to prepare in proportion.
9. according to the enzyme composition described in claim any one of 1-8, it is characterised in that the vegetable fermentation liquid, fruit hair
Each raw material in zymotic fluid, draft zymotic fluid, mushroom zymotic fluid, Chinese medicine fermented liquid is respectively successively through dusty yeast, acetic acid bacteria, breast
Acid bacteria fermentation is made.
10. enzyme composition according to claim 9, it is characterised in that the fermentation temperature is 20-30 DEG C.
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| CN110279111A (en) * | 2019-07-02 | 2019-09-27 | 厦门益力康生物科技有限公司 | A kind of composite enzyme and preparation method thereof |
| CN110801001A (en) * | 2019-11-15 | 2020-02-18 | 惠州嘉联生物科技开发有限公司 | Preparation method of organic enzyme |
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