CN107811283A - A kind of preparation method of ferment enzyme - Google Patents
A kind of preparation method of ferment enzyme Download PDFInfo
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- CN107811283A CN107811283A CN201610816980.1A CN201610816980A CN107811283A CN 107811283 A CN107811283 A CN 107811283A CN 201610816980 A CN201610816980 A CN 201610816980A CN 107811283 A CN107811283 A CN 107811283A
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- parts
- ferment
- liquid
- fermentation
- probiotics
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 22
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 238000000746 purification Methods 0.000 claims abstract description 14
- 239000006041 probiotic Substances 0.000 claims abstract description 13
- 235000018291 probiotics Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013681 dietary sucrose Nutrition 0.000 claims abstract description 8
- 241000411851 herbal medicine Species 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 230000005070 ripening Effects 0.000 claims abstract description 6
- 239000004480 active ingredient Substances 0.000 claims abstract description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 5
- 238000007605 air drying Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000000284 extract Substances 0.000 claims abstract description 4
- 230000035800 maturation Effects 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 240000004638 Dendrobium nobile Species 0.000 claims description 5
- 235000011511 Diospyros Nutrition 0.000 claims description 5
- 244000236655 Diospyros kaki Species 0.000 claims description 5
- 244000061508 Eriobotrya japonica Species 0.000 claims description 5
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 5
- 239000009636 Huang Qi Substances 0.000 claims description 5
- 241000169546 Lycium ruthenicum Species 0.000 claims description 5
- 240000008790 Musa x paradisiaca Species 0.000 claims description 5
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 241000282553 Macaca Species 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 description 9
- 244000298715 Actinidia chinensis Species 0.000 description 4
- 235000009434 Actinidia chinensis Nutrition 0.000 description 4
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 4
- 235000021028 berry Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000004913 activation Effects 0.000 description 3
- 239000003054 catalyst Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002210 biocatalytic effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation method of ferment enzyme, it is characterised in that is formed by the raw material mixed fermentation extraction of following weight proportion：Natural organic 120 180 parts of fruits and vegetables, 100 200 parts of Chinese herbal medicine, 5 10 parts of water purification, 1 30 parts of probiotics, 500 2500 parts of table sugar, 100 400 parts of salt；Natural organic fruits and vegetables, Chinese herbal medicine through and selecting, weigh, cleaning, air-drying, is then charged into abstraction pool；Whole raw materials adds water purification after being put into abstraction pool, and adds white sugar, salt, probiotics and then mix；The primary fermentation of 7 15 days by a definite date is carried out, extracts the liquid containing active ingredient out naturally, indoor temperature is controlled at 10 25 DEG C；It is filtrated to get ferment just liquid；By pipeline by liquid at the beginning of obtained ferment, in the tank body with liquid-feeding pump input fermentation ripening chamber, the room temperature for the ripening chamber that ferments is controlled in 25 37 DEG C of constant temperature；Fermentation maturation 240 480 days, obtains liquid ferment enzyme stoste.
Description
Technical field
The present invention relates to a kind of preparation method of ferment enzyme.
Background technology
Ferment, it is being commonly called as enzyme.Ferment is nickname of the enzyme in Japan and Taiwan, refers to the macromolecule with biocatalytic Activity
Material.Almost all of cellular activity process is required for the participation of ferment, to improve efficiency.With other abiotic catalyst phases
Seemingly, ferment is through the activation energy for reducing chemical reaction（Represented with Ea or Δ G）To accelerate reaction rate.Most ferment can be with
The speed for the reaction being catalyzed improves up to a million times；In fact, ferment is to provide another relatively low approach of activation energy demand,
More reaction particles are enable to possess the kinetic energy no less than activation energy, so as to accelerate reaction rate.Ferment exists in itself as catalyst
It is not consumed in course of reaction, nor affects on the chemical balance of reaction.
Ferment has positive catalysis, also there is negative catalyst, is not only to speed up reaction rate, also there is attenuating reaction rate.
Ferment is had pure natural using various plants, vegetables and fruits, seed, herbal medicine, vitamin, amino acid, protein, carbohydrate etc.
Feature.But the plant material such as selected plant, vegetables and fruits, seed, herbal medicine differs, specific preparation method because of producer not
Same and different, its main component is also variant.
The content of the invention
The purpose of the present invention is exactly to solve the problems, such as original ferment deficiency, there is provided a kind of preparation method of ferment enzyme original flavor.
Such as existing international abstraction technique, all it is the ferment with sour peculiar smell after the several months, it is necessary to will just may be used after secondary seasoning
Take.And the abstraction technique of our original flavor ferment enzyme, original fragrance of fruit is fully retained after the several months, can be used directly.
To reach above-mentioned purpose, the present invention adopts the following technical scheme that：A kind of preparation method of ferment enzyme, it is by lower weight
The raw material mixed fermentation of proportioning forms：
Kiwi berry 45-65 parts, apple 50-100 parts, banana 30-50 parts, loquat 20-50 parts, persimmon 35-65 parts, lycium ruthenicum 36-
45 parts, Radix Astragali 16-35 parts, stem of noble dendrobium 10-35 parts, dried orange peel 12-32 parts, ginger 10-25 parts, water purification 5-10 parts, probiotics 1-30 parts,
Table sugar 500-2500 parts, salt 100-400 parts；
Natural organic fruits and vegetables, Chinese herbal medicine, which pass through, by more than selects, weighs, cleaning, air-drying, and is then charged into abstraction pool；Whole
Raw material adds water purification after being put into abstraction pool, and adds white sugar, salt, probiotics and then mix；Carry out the initial stage of 7-15 days by a definite date
Fermentation, extracts the liquid containing active ingredient out naturally, and indoor temperature is controlled at 10-25 DEG C；It is filtrated to get ferment just liquid；Pass through pipe
Road is by liquid at the beginning of obtained ferment, and in the tank body with liquid-feeding pump input fermentation ripening chamber, the room temperature for the ripening chamber that ferments is controlled in 25-37
DEG C constant temperature；Fermentation maturation 240-480 days, obtains liquid ferment enzyme stoste.Wherein, the water purification is preferably substituted for alkalescent
Water.
A kind of for the present invention optimizes, and ferment enzyme is formed by the raw material proportioning fermentation of following weight proportion：
47 parts of Kiwi berry, 65 parts of apple, 35 parts of banana, 23 parts of loquat, 28 parts of persimmon, 37 parts of lycium ruthenicum, 17 parts of the Radix Astragali, the stem of noble dendrobium 12
Part, 18 parts of dried orange peel, 16 parts of ginger, 8 parts of water purification, 20 parts of probiotics, 1200 parts of table sugar, 220 parts of salt；
The present invention has the natural formation condition of preparation condition simulation ferment, scientific in principle compared with background technology, and equipment is adapted to
Large-scale production, obtained ferment are free of artificial color, chemical spices and preservative, have pure natural feature；The master of ferment enzyme
Composition is wanted in addition to multiple eating ferment enzyme, activates healthy cycle system, reconciles microecological balance, strengthens human body cell vigor, only
Change blood, enhance metabolism, inspire human body cell vigor, strengthen metabolic function, lift the effect of body rejuvenation, can
To be widely used in the formula of organic food constituent.
Embodiment
Embodiment 1：A kind of preparation method of ferment enzyme, it is prepared fermentation by following parts by weight raw material and formed：Kiwi berry
45-65 parts, apple 50-100 parts, banana 30-50 parts, loquat 20-50 parts, persimmon 35-65 parts, lycium ruthenicum 36-45 parts, the Radix Astragali
16-35 parts, stem of noble dendrobium 10-35 parts, dried orange peel 12-32 parts, ginger 10-25 parts, water purification 5-10 parts, probiotics 1-30 parts, table sugar
500-2500 parts, salt 100-400 parts；Natural organic fruits and vegetables, Chinese herbal medicine, which pass through, by more than selects, weighs, cleaning, air-drying, so
It is fitted into afterwards in abstraction pool；Whole raw materials adds water purification after being put into abstraction pool, and adds white sugar, salt, probiotics and then mix；
The primary fermentation of 7-15 days by a definite date is carried out, extracts the liquid containing active ingredient out naturally, indoor temperature is controlled at 10-25 DEG C；Cross
Filter obtains ferment just liquid；By pipeline by liquid at the beginning of obtained ferment, in the tank body with liquid-feeding pump input fermentation ripening chamber, fermentation is ripe
Room temperature into room is controlled in 25-37 DEG C of constant temperature；Fermentation maturation 240-480 days, obtains liquid ferment enzyme stoste.The water purification
Recommendation is substituted for alkalescent water.
Table sugar is one or more of mixing in white sugar, brown sugar, rock sugar, and the probiotics is saccharomycete, acetic acid bacteria, breast
One or more of mixtures in sour bacterium.
The ferment enzyme stoste arrived, ferment liquid oral liquid, ferment solid powder or ferment are made using existing technology
Cellulose capsule.
Water purification is substituted for alkalescent water by the present invention so that raw material fermented with dispensing in abstraction pool it is more thorough
Bottom, and it is more beneficial for the growth procreation of probiotics.
Implement 2, on the basis of implementing 1, ferment enzyme is formed by the raw material mixed fermentation of following weight proportion：
47 parts of Kiwi berry, 65 parts of apple, 35 parts of banana, 23 parts of loquat, 28 parts of persimmon, 37 parts of lycium ruthenicum, 17 parts of the Radix Astragali, the stem of noble dendrobium 12
Part, 18 parts of dried orange peel, 16 parts of ginger, 8 parts of water purification, 20 parts of probiotics, 1200 parts of table sugar, 220 parts of salt；
Mouthfeel in view of this product,
Reasonable nutritional arrangment requirement, implements the ferment enzyme made by the 4 weight proportion raw material mixed fermentations, its nutrition arrangement
Most preferably, nutrition arrangement is most reasonable, i.e., the active ingredient of needed by human body is the abundantest.
Claims (2)
1. a kind of preparation method of ferment enzyme, it is characterised in that it is to prepare fermentation by following parts by weight raw material to form：Macaque
Peach 45-65 parts, apple 50-100 parts, banana 30-50 parts, loquat 20-50 parts, persimmon 35-65 parts, lycium ruthenicum 36-45 parts, the Radix Astragali
16-35 parts, stem of noble dendrobium 10-35 parts, dried orange peel 12-32 parts, ginger 10-25 parts, water purification 5-10 parts, probiotics 1-30 parts, table sugar
500-2500 parts, salt 100-400 parts；Natural organic fruits and vegetables, Chinese herbal medicine, which pass through, by more than selects, weighs, cleaning, air-drying, so
It is fitted into afterwards in abstraction pool；Whole raw materials adds water purification after being put into abstraction pool, and adds white sugar, salt, probiotics and then mix；
The primary fermentation of 7-15 days by a definite date is carried out, extracts the liquid containing active ingredient out naturally, indoor temperature is controlled at 10-25 DEG C；Cross
Filter obtains ferment just liquid；By pipeline by liquid at the beginning of obtained ferment, in the tank body with liquid-feeding pump input fermentation ripening chamber, fermentation is ripe
Room temperature into room is controlled in 25-37 DEG C of constant temperature；Fermentation maturation 240-480 days, obtains liquid ferment enzyme stoste.
2. the preparation method of ferment enzyme according to claim one, it is characterised in that table sugar is in white sugar, brown sugar, rock sugar
One or more mixing, the probiotics is one or more of mixtures in saccharomycete, acetic acid bacteria, lactic acid bacteria, the water purification
It is substituted for alkalescent water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610816980.1A CN107811283A (en) | 2016-09-12 | 2016-09-12 | A kind of preparation method of ferment enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610816980.1A CN107811283A (en) | 2016-09-12 | 2016-09-12 | A kind of preparation method of ferment enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107811283A true CN107811283A (en) | 2018-03-20 |
Family
ID=61600510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610816980.1A Withdrawn CN107811283A (en) | 2016-09-12 | 2016-09-12 | A kind of preparation method of ferment enzyme |
Country Status (1)
| Country | Link |
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| CN (1) | CN107811283A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156823A (en) * | 2018-11-06 | 2019-01-08 | 汕尾市有记健康产业科技开发有限公司 | A kind of probiotics enzyme composition and preparation method thereof |
-
2016
- 2016-09-12 CN CN201610816980.1A patent/CN107811283A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156823A (en) * | 2018-11-06 | 2019-01-08 | 汕尾市有记健康产业科技开发有限公司 | A kind of probiotics enzyme composition and preparation method thereof |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20180320 |