CN108220256A - A kind of preparation method of enzyme - Google Patents
A kind of preparation method of enzyme Download PDFInfo
- Publication number
- CN108220256A CN108220256A CN201810311011.XA CN201810311011A CN108220256A CN 108220256 A CN108220256 A CN 108220256A CN 201810311011 A CN201810311011 A CN 201810311011A CN 108220256 A CN108220256 A CN 108220256A
- Authority
- CN
- China
- Prior art keywords
- parts
- fermentation
- preparation
- leaf
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of preparation method of enzyme forms including substrate component and fermentation process, provides a kind of preparation method of completely new enzyme.
Description
Technical field
The present invention relates to technological field of biochemistry, and in particular to a kind of preparation method of enzyme.
Background technology
Enzyme is the special organic matter (protein, RNA) with catalytic activity and high selectivity generated by living cells,
Industrial and agricultural production and medical field are all widely used, and people constantly create new preparation method in production practices.
Invention content
The present invention provides a kind of preparation method of new enzyme, specific as follows：
1. weigh 5 parts of Chinese medicine in parts by weight, 30 parts of organic vegetable, 20 parts of melon and fruit, 40 parts of 5 parts of fermentation mother liquor and mountain spring water；
2. by machine vegetables, melon and fruit and Chinese medicine are cleaned, and are cut out blocky or strip, are put into fermentor, and fermentor volume is with 100 public affairs
Jin is advisable, and facilitates and manages and operate in the fermentation phase；
3. fermentation temperature is 15-25 DEG C, at this temperature, enzyme more preferably can ferment and decompose, and fermentation period is 120 days；
Above-mentioned Chinese medicine selects the Chinese herbal medicine of following parts by weight：10 parts of Rhizoma Chuanxiong, 10 parts of black tea, 10 parts of mulberry leaf, 10 parts of gingili leaf,
10 parts of dried orange peel, 10 parts of Radix Glycyrrhizae, 50 parts of schizonepeta, 50 parts of the fruit of summer cypress, 50 parts of the radix paeoniae rubrathe, 50 parts of tribulus terrestris, 10 parts of romanet grape root, chrysanthemum 10
Part, 10 parts of Radix Sorghum vulgare Pers, 25 parts of Cortex Phellodendri, 30 parts of Cortex Magnoliae Officinalis, 10 parts of india canna flower, 25 parts of green gram leaf, 10 parts of lotus leaf, 50 parts of Radix Paeoniae Alba,
20 parts of clove leaf, 10 parts of reed root, 50 parts of rhizoma zingiberis, 10 parts of bunge pricklyash leaf, 50 parts of capsicum leaf, 50 parts of perilla leaf；
Above-mentioned organic vegetable can select mountain area produce various vegetables, can select it is one or more be combined, such as Chinese cabbage, celery
Dish, spinach, purslane, fiddlehead, crowndaisy chrysanthemum, shepherd's purse, Herba Kalimeridis, Chinese toon, bitter dish it is one or more；
Above-mentioned melon and fruit can select it is one or more be combined, such as Kiwi berry, banana, apple pear, hawthorn, lotus root, tomato, west
Melon, lichee, red bayberry, pumpkin, wax gourd it is one or more.
Above-mentioned fermentation mother liquor can select commercial product, such as nucleic acid fermentation liquid, molasses fermented liquid；
Above-mentioned mountain spring water selects alkalescent mountain spring water.
Fermentation period 120 days in above-mentioned steps 3, point 3 stages, fermentation initial stage are 30 days, and ferment middle is 60 days, fermentation
Latter stage is 30 days；Method is as follows during fermentation：
（1）Fermentor seals, compacting, it is necessary to assure within the fermentation phase, prevents from fermentation being caused to fail because poorly sealed；
（2）Fermentation initial stage pays attention in fermentor based on foam and fermenting aroma, adhering to opening fermentor inspection and stirring in 10 days,
Ensure that fermentation is comprehensive；
（3）Ferment middle pays attention to the variation of fermenting aroma and fermented liquid, and fragrance is fragrant in the beer of fermentation, and fermented liquid is light
Based on yellow, foam is gradually decreased, was deflated with 20 days, stirring pays attention to sealing with the propulsion of fermentation time；
（4）Fermentation latter stage, main attention fragrance and color, the liquid fermented are in greenish orange yellow, have apparent fermenting aroma, have
Sticky sense is to get to fermented liquid；
（5）Fermentation is completed, and fermented liquid is filtered, is vacuum-packed by 500 milliliters, is put into 15-20 DEG C of constant temperature, is carried out
Storage is prepared and is completed.
The beneficial effects of the invention are as follows：A kind of preparation method of enzyme forms including substrate component and fermentation process, provides one
The preparation method of the completely new enzyme of kind.
Specific embodiment
A kind of preparation method of enzyme, it is specific as follows：
1. weigh 5 parts of Chinese medicine in parts by weight, 30 parts of organic vegetable, 20 parts of melon and fruit, 40 parts of 5 parts of fermentation mother liquor and mountain spring water；
2. by machine vegetables, melon and fruit and Chinese medicine are cleaned, and are cut out blocky or strip, are put into fermentor, and fermentor volume is with 100 public affairs
Jin is advisable, and facilitates and manages and operate in the fermentation phase；
3. fermentation temperature is 15-25 DEG C, at this temperature, enzyme more preferably can ferment and decompose, and fermentation period is 120 days；
Above-mentioned Chinese medicine selects the Chinese herbal medicine of following parts by weight：10 parts of Rhizoma Chuanxiong, 10 parts of black tea, 10 parts of mulberry leaf, 10 parts of gingili leaf,
10 parts of dried orange peel, 10 parts of Radix Glycyrrhizae, 50 parts of schizonepeta, 50 parts of the fruit of summer cypress, 50 parts of the radix paeoniae rubrathe, 50 parts of tribulus terrestris, 10 parts of romanet grape root, chrysanthemum 10
Part, 10 parts of Radix Sorghum vulgare Pers, 25 parts of Cortex Phellodendri, 30 parts of Cortex Magnoliae Officinalis, 10 parts of india canna flower, 25 parts of green gram leaf, 10 parts of lotus leaf, 50 parts of Radix Paeoniae Alba,
20 parts of clove leaf, 10 parts of reed root, 50 parts of rhizoma zingiberis, 10 parts of bunge pricklyash leaf, 50 parts of capsicum leaf, 50 parts of perilla leaf；
The Chinese cabbage of above-mentioned organic vegetable selection mountain area production, celery, spinach, purslane, fiddlehead, crowndaisy chrysanthemum, shepherd's purse, Herba Kalimeridis, Chinese toon,
Bitter dish combine；
Above-mentioned melon and fruit selection Kiwi berry, banana, apple pear, hawthorn, lotus root, tomato, watermelon, lichee, red bayberry, pumpkin, wax gourd group
It closes.
Above-mentioned fermentation mother liquor is to select commercially available nucleic acid fermentation liquid；
Above-mentioned mountain spring water selects alkalescent mountain spring water.
Fermentation period 120 days in above-mentioned steps 3, point 3 stages, fermentation initial stage are 30 days, and ferment middle is 60 days, fermentation
Latter stage is 30 days；Fermentation process is as follows：
（1）Fermentor seals, compacting, it is necessary to assure within the fermentation phase, prevents from fermentation being caused to fail because poorly sealed；
（2）Fermentation initial stage pays attention in fermentor based on foam and fermenting aroma, adhering to opening fermentor inspection and stirring in 10 days,
Ensure that fermentation is comprehensive；
（3）Ferment middle pays attention to the variation of fermenting aroma and fermented liquid, and fragrance is fragrant in the beer of fermentation, and fermented liquid is light
Based on yellow, foam is gradually decreased, was deflated with 20 days, stirring pays attention to sealing with the propulsion of fermentation time；
（4）Fermentation latter stage, main attention fragrance and color, the liquid fermented are in greenish orange yellow, have apparent fermenting aroma, have
Sticky sense is to get to fermented liquid；
（5）Fermentation is completed, and fermented liquid is filtered, is vacuum-packed by 500 milliliters, is put into 15-20 DEG C of constant temperature, is carried out
Storage, prepared by enzyme completes.
Claims (9)
1. a kind of preparation method of enzyme is formed including substrate component and fermentation process.
2. a kind of preparation method of enzyme according to claim 1, it is characterized in that, substrate composition by weight is：5 parts of Chinese medicine,
40 parts of 30 parts of organic vegetable, 20 parts of melon and fruit, 5 parts of fermentation mother liquor and mountain spring water.
3. a kind of preparation method of enzyme according to claim 1, it is characterized in that, fermentation period 120 days, point 3 stages, hair
Ferment initial stage is 30 days, and ferment middle is 60 days, and fermentation latter stage is 30 days.
4. a kind of preparation method of enzyme according to claim 1, it is characterized in that, fermentation process is as follows：
（1）Fermentor seals, compacting, it is necessary to assure within the fermentation phase, prevents from fermentation being caused to fail because poorly sealed；
（2）Fermentation initial stage pays attention in fermentor based on foam and fermenting aroma, adhering to opening fermentor inspection and stirring in 10 days,
Ensure that fermentation is comprehensive；
（3）Ferment middle pays attention to the variation of fermenting aroma and fermented liquid, and fragrance is fragrant in the beer of fermentation, and fermented liquid is light
Based on yellow, foam is gradually decreased, was deflated with 20 days, stirring pays attention to sealing with the propulsion of fermentation time；
（4）Fermentation latter stage, main attention fragrance and color, the liquid fermented are in greenish orange yellow, have apparent fermenting aroma, have
Sticky sense is to get to fermented liquid；
（5）Fermentation is completed, and fermented liquid is filtered, is vacuum-packed by 500 milliliters, is put into 15-20 DEG C of constant temperature, is carried out
Storage, prepared by enzyme completes.
5. a kind of preparation method of enzyme according to claim 2, it is characterized in that, Chinese medicine is selected in following parts by weight
Herbal medicine：10 parts of Rhizoma Chuanxiong, 10 parts of black tea, 10 parts of mulberry leaf, 10 parts of gingili leaf, 10 parts of dried orange peel, 10 parts of Radix Glycyrrhizae, 50 parts of schizonepeta, the fruit of summer cypress
50 parts, 50 parts of the radix paeoniae rubrathe, 50 parts of tribulus terrestris, 10 parts of romanet grape root, 10 parts of chrysanthemum, 10 parts of Radix Sorghum vulgare Pers, 25 parts of Cortex Phellodendri, 30 parts of Cortex Magnoliae Officinalis,
10 parts of india canna flower, 25 parts of green gram leaf, 10 parts of lotus leaf, 50 parts of Radix Paeoniae Alba, 20 parts of clove leaf, 10 parts of reed root, 50 parts of rhizoma zingiberis, Chinese prickly ash
10 parts of leaf, 50 parts of capsicum leaf, 50 parts of perilla leaf.
6. a kind of preparation method of enzyme according to claim 2, it is characterized in that, it is each that organic vegetable can select mountain area to produce
Kind of vegetables, can select it is one or more be combined, such as Chinese cabbage, celery, spinach, purslane, fiddlehead, crowndaisy chrysanthemum, shepherd's purse, kalimeris
Head, Chinese toon, bitter dish it is one or more.
7. a kind of preparation method of enzyme according to claim 2, it is characterized in that, melon and fruit can select one or more progress
Combination, such as Kiwi berry, banana, apple pear, hawthorn, lotus root, tomato, watermelon, lichee, red bayberry, pumpkin, one kind of wax gourd or more
Kind.
8. a kind of preparation method of enzyme according to claim 2, it is characterized in that, fermentation mother liquor can select commercial product,
Such as nucleic acid fermentation liquid, molasses fermented liquid.
9. a kind of preparation method of enzyme according to claim 2, it is characterized in that, mountain spring water selection alkalescent mountain spring water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810311011.XA CN108220256A (en) | 2018-04-09 | 2018-04-09 | A kind of preparation method of enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810311011.XA CN108220256A (en) | 2018-04-09 | 2018-04-09 | A kind of preparation method of enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108220256A true CN108220256A (en) | 2018-06-29 |
Family
ID=62657469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810311011.XA Withdrawn CN108220256A (en) | 2018-04-09 | 2018-04-09 | A kind of preparation method of enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108220256A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007806A (en) * | 2018-07-24 | 2018-12-18 | 通化长白山药谷集团有限公司 | Syringa reticulata var mandshurica ferment |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207149A (en) * | 2014-08-06 | 2014-12-17 | 金寨县万紫千红农业科技开发有限公司 | Food-use organic enzyme and preparation method thereof |
| CN105053523A (en) * | 2015-07-01 | 2015-11-18 | 金寨县万紫千红农业科技开发有限公司 | Organic enzyme for balancing beneficial florae in intestinal tract of herbivore |
| CN105130566A (en) * | 2015-07-01 | 2015-12-09 | 金寨县万紫千红农业科技开发有限公司 | Organic compound white tea special-purpose fertilizer |
-
2018
- 2018-04-09 CN CN201810311011.XA patent/CN108220256A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207149A (en) * | 2014-08-06 | 2014-12-17 | 金寨县万紫千红农业科技开发有限公司 | Food-use organic enzyme and preparation method thereof |
| CN105053523A (en) * | 2015-07-01 | 2015-11-18 | 金寨县万紫千红农业科技开发有限公司 | Organic enzyme for balancing beneficial florae in intestinal tract of herbivore |
| CN105130566A (en) * | 2015-07-01 | 2015-12-09 | 金寨县万紫千红农业科技开发有限公司 | Organic compound white tea special-purpose fertilizer |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007806A (en) * | 2018-07-24 | 2018-12-18 | 通化长白山药谷集团有限公司 | Syringa reticulata var mandshurica ferment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960613A (en) | Method for preparing fruit and vegetable enzymes | |
| CN104222495B (en) | A kind of method utilizing agricultural crop straw to prepare Herbivore feed | |
| CN102586071A (en) | Tartary buckwheat vinegar and production method thereof | |
| CN105533524B (en) | A kind of black garlic pectase and preparation method thereof | |
| CN104293556A (en) | Mulberry-grape wine and preparation method thereof | |
| CN105886321A (en) | Method for brewing pyrus calleryana fruit vinegar | |
| CN105062772A (en) | Preparation method of fermented polygonatum sibiricum health care wine | |
| CN108477447A (en) | A kind of toxin-expelling and face nourishing ferment synthesis drink and preparation method thereof | |
| CN106617090A (en) | Bitter gourd enzymes and preparation method thereof | |
| CN104031816A (en) | Processing method of fermented peony flower vinegar | |
| CN103627593A (en) | Wine yeast and method for producing rice wine by using same | |
| CN100569275C (en) | A kind of oil-solvent extraction of Rhizoma Zingiberis Recens extract | |
| CN105130566A (en) | Organic compound white tea special-purpose fertilizer | |
| CN104207149B (en) | Food organic enzyme and its preparation method | |
| CN101020911A (en) | Biological extraction process and application | |
| CN108220256A (en) | A kind of preparation method of enzyme | |
| CN108185255A (en) | A kind of ferment synthesis drink of lower hyperlipidemia, hypertension, hyperglycemia and preparation method thereof | |
| CN108477446A (en) | A kind of Weight-reducing and lipid-lowering ferment synthesis drink and preparation method thereof | |
| CN108477445A (en) | A kind of ferment synthesis drink and preparation method thereof improving palace cold | |
| CN108041382A (en) | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria | |
| CN105925413A (en) | Brewing method of poncirus trifoliate health care fruit wine | |
| CN106551395A (en) | A kind of Phellinus igniarius (L. ex Fr.) Quel. fungal fermented filtrate ferment and preparation method thereof | |
| CN108841515A (en) | A kind of production method of koji | |
| KR20000004199A (en) | Manufacturing method of fermentative healthy food mainly using medicinal herbs and fermentative healthy food | |
| CN105053523A (en) | Organic enzyme for balancing beneficial florae in intestinal tract of herbivore |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180629 |
|
| WW01 | Invention patent application withdrawn after publication |