CN110279110A - A kind of plant enzyme and preparation method thereof - Google Patents
A kind of plant enzyme and preparation method thereof Download PDFInfo
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- CN110279110A CN110279110A CN201910587383.XA CN201910587383A CN110279110A CN 110279110 A CN110279110 A CN 110279110A CN 201910587383 A CN201910587383 A CN 201910587383A CN 110279110 A CN110279110 A CN 110279110A
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 68
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000196324 Embryophyta Species 0.000 claims abstract description 44
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 27
- 239000006041 probiotic Substances 0.000 claims abstract description 27
- 235000018291 probiotics Nutrition 0.000 claims abstract description 27
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 21
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 21
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 21
- 244000000626 Daucus carota Species 0.000 claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 21
- 240000006497 Dianthus caryophyllus Species 0.000 claims abstract description 21
- 235000009355 Dianthus caryophyllus Nutrition 0.000 claims abstract description 21
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 21
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 21
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 20
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 20
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 20
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 20
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 20
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 20
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 20
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 20
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 20
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 20
- 235000021014 blueberries Nutrition 0.000 claims abstract description 20
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 20
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 244000070406 Malus silvestris Species 0.000 claims abstract 5
- 238000000855 fermentation Methods 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 17
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 14
- PXIPVTKHYLBLMZ-UHFFFAOYSA-N Sodium azide Chemical compound [Na+].[N-]=[N+]=[N-] PXIPVTKHYLBLMZ-UHFFFAOYSA-N 0.000 claims description 14
- 239000008236 heating water Substances 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 239000000758 substrate Substances 0.000 claims description 14
- 150000004676 glycans Chemical class 0.000 claims description 13
- 229920001282 polysaccharide Polymers 0.000 claims description 13
- 239000005017 polysaccharide Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 7
- 239000004471 Glycine Substances 0.000 claims description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- 238000012869 ethanol precipitation Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000000967 suction filtration Methods 0.000 claims description 7
- 238000001291 vacuum drying Methods 0.000 claims description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 230000004060 metabolic process Effects 0.000 abstract description 6
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 235000006708 antioxidants Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- -1 carrotene Substances 0.000 abstract 1
- 230000037394 skin elasticity Effects 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 15
- 238000000034 method Methods 0.000 description 8
- 230000036039 immunity Effects 0.000 description 6
- 235000018927 edible plant Nutrition 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 240000007058 Halophila ovalis Species 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 239000006035 Tryptophane Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 229960004799 tryptophan Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
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
- 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
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to plant enzyme preparation technical fields, and in particular to a kind of plant enzyme and preparation method thereof；Its ingredient is by weight: fructus lycii, grape fruit, banana, blueberry, apple, broccoli, carrot, tomato, carnation, fennel, enzyme live keeping agent, isomalto-oligosaccharide and probiotics；The present invention provides a large amount of antioxidant vitamins C, carrotene, vitamin, carrotene and protein by broccoli, carrot and tomato, facilitating women enhances the anti-operational capacity of skin and keeps skin elasticity, keep the metabolism of skin vigorous, again with carnation and people's fennel compatibility, improves blood circulation, boost metabolism, exclude vivotoxin, adjust the effect of female incretion.
Description
Technical field
The present invention relates to plant enzyme preparation technical fields, and in particular to a kind of plant enzyme and preparation method thereof.
Background technique
Ferment has had the usage history of centuries originating from Japan, and ferment is set to hired treasure, mesh by imperial family, Japan
Before, ferment product is fashionable in American-European and Taiwan, very popular.Ferment be with raw vegetable, fruit, sea grass class,
The natural food materials such as Chinese herbal medicine, mushroom and the seed of integration of drinking and medicinal herbs class are fermented through variety classes beneficial flora and are made as raw material
Microorganism formulation, ferment rich in enzyme system abundant, vitamin, minerals and active material with extensive physiological function,
Human body beneficial flora etc., ferment can enhance human metabolism, remove internal rubbish and toxin, prompt activation physiological function, system
New cell is made, is the best guarantee of intestinal health, ferment is also beauty catalyst, and a variety of enzymes contained can inhibit skin old
Change, participates in cuticula metabolism, repair wrinkle, delay skin aging speed.In addition, ferment also has anti-oxidant, raising machine
Body immunity adjusts blood lipid, anticancer, blood pressure lowering, the extensive physiological action such as resist gout, weight-reducing, antiallergy.
As people increase ferment demand, occur many plant enzymes now.
Such as a kind of fruit-vegetable plant ferment of Chinese Patent Application No. CN201610702558.3 and its preparation method and application,
The raw material of fruit-vegetable plant ferment includes honey, fruits and vegetables, plant, Chinese medicine and water.Fruit-vegetable plant ferment of the invention, is conducive to adjust
The various sub-health status for saving human body, are allowed to be improved, to be gradually recovered normally, and cell rejuvenation；A kind of drug containing
Eat homologous plant ferment and preparation method thereof.By the ingredient of following parts by weight: 55-65 parts of fruits and vegetables, 8-12 parts of mushroom, medicine food are same
15-20 parts of plant 8-12 parts of source, sugar addition probiotics 0.2-0.8 parts by weight fermentations are made；
Such as Chinese Patent Application No. CN201510204882.8 preparation method includes preparing medicinal and edible plant powder, preparing ferment
First liquid prepares medicinal and edible plant ferment.The present invention makes its cell-wall breaking ratio using medicinal and edible plant is pulverized
Height is conducive to the release and homogenization of each effective component in medicinal and edible plant, improves the function and effect of drug；More flora mixing
Fermentation technique extracts plant enzyme from pure plant, and product contains protein needed by human, amino acid, vitamin, enzyme
Substance etc., and the functional components in medicinal and edible plant are effectively had accumulated, improve the various health-care efficacies of ferment；Raw material
Mashing processing is carried out, fermentation period is shortened.
But what most of existing ferment was prepared both for anti-oxidant, raising immunity of organisms etc., not individually
There is the plant enzyme for improving immunity and beautifying face and moistering lotion for women preparation.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of plant enzymes and preparation method thereof, not only have and improve
The advantages of immunity and beautifying face and moistering lotion, also has many advantages, such as that the normal temperature condition lower holding time is long.
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of plant enzyme, ingredient include: 8-12 parts of fructus lycii, 6.3-8.6 parts of grape fruit, banana 7.2-8.3 by weight
Part, 4.5-5.6 parts of blueberry, 3.6-4.8 parts of apple, 4.2-4.8 parts of broccoli, 3.8-4.5 parts of carrot, tomato 1.3-1.8
Part, 2.3-2.6 parts of carnation, 1.9-2.8 parts of fennel, 0.25-0.36 parts of enzyme live keeping agent, 4.5-6.2 parts of isomalto-oligosaccharide and
0.15-0.25 parts of probiotics.
Preferably, a kind of plant enzyme, ingredient include: by weight 8-12 parts of fructus lycii, 6.8-7.7 parts of grape fruit,
7.6-8.1 parts of banana, 4.9-5.2 parts of blueberry, 3.9-4.3 parts of apple, 4.5-4.7 parts of broccoli, 4.1-4.3 parts of carrot, west
Red persimmon 1.6-1.8 parts, 2.4-2.6 parts of carnation, 1.9-2.2 parts of fennel, 0.28-0.32 parts of enzyme live keeping agent, isomalto-oligosaccharide
5.5-5.9 part and 0.18-0.22 parts of probiotics.
Preferably, a kind of plant enzyme, ingredient include: 10 parts of fructus lycii, 7.2 parts of grape fruit, banana 7.9 by weight
Part, 5.1 parts of blueberry, 4.1 parts of apple, 4.6 parts of broccoli, 4.2 parts of carrot, 1.7 parts of tomato, 2.5 parts of carnation, fennel 2
Part, 0.29 part of enzyme live keeping agent, 5.6 parts of isomalto-oligosaccharide and 0.19 part of probiotics.
Preferably, the enzyme live keeping agent selection is mixed by trehalose, Sodium azide and glycine according to 1:1:1.
Preferably, the viable bacteria content of the probiotics is 2 × 10 6-2×10 10cfu/g。
Preferably, a kind of plant enzyme, which is characterized in that preparation method includes the following steps:
A, fructus lycii is crushed, deionized water is added by solid-to-liquid ratio 1:30, is taken out after microwave treatment 30-60min, heating water bath to 70
DEG C, 5h is extracted in stirring, and suction filtration takes liquid, and heating water bath concentration is added ethanol precipitation, is centrifuged, and it is more to obtain fructus lycii for vacuum drying
Sugar；
B, grape fruit, banana, blueberry, apple, broccoli, carrot, tomato, carnation and fennel are weighed in proportion, defibrination,
It filters, it is cooling after 90 DEG C of sterilizing 30min of filtrate, fermentation substrate is made；
C, by polysaccharides, fermentation substrate, enzyme live keeping agent, isomalto-oligosaccharide and probiotics be uniformly mixed, seal, temperature control
System carries out anaerobic fermentation at 28-32 DEG C, obtains ferment just liquid；
D, liquid at the beginning of ferment is filtered through 200 mesh, filter liquor is subjected to pressure sterilization 15min with 30 DEG C of 100MPa pressure, 24 hours
Afterwards, pressure sterilization 15min is carried out again with -5 DEG C of low temperature and 350MPa pressure to get plant enzyme.
Preferably, the anaerobic fermentation time is 7-9 days.
The utility model has the advantages that
The present invention is with the polysaccharides in fructus lycii, the vitamin C in grape fruit, the tryptophane in banana and vitamin B6, blueberry
In anthocyanidin, the mutual compatibility of the multi-vitamins in apple, provide the essential elements of body lift immunity, further mention
High ferment improves the ability of immunity；The present invention provides a large amount of anti-oxidant dimension by broccoli, carrot and tomato and gives birth to
Plain C, carrotene, vitamin, carrotene and protein, facilitating women enhances the anti-operational capacity of skin and keeps skin bullet
Property, make skin metabolism it is vigorous, then with carnation and people's fennel compatibility, improve blood circulation, boost metabolism, exclude
Vivotoxin adjusts the effect of female incretion.The present invention helps to swash by addition isomalto-oligosaccharide, isomalto-oligosaccharide
Bacillus growth in enteron aisle, the especially growth of Bifidobacterium are sent out, while acting on the activity for keeping ferment by enzyme live keeping agent, can be extended
The ferment normal temperature condition lower holding time.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
Every other embodiment obtained, shall fall within the protection scope of the present invention under the premise of creative work.
Embodiment 1:
A kind of plant enzyme, ingredient include: 8 parts of fructus lycii, 6.3 parts of grape fruit, 7.2 parts of banana, blueberry 5.6 by weight
Part, 3.6 parts of apple, 4.8 parts of broccoli, 3.8 parts of carrot, 1.8 parts of tomato, 2.3 parts of carnation, 1.9 parts of fennel, enzyme keep-alive
0.25 part of agent, 6.2 parts of isomalto-oligosaccharide and 0.25 part of probiotics；
Enzyme live keeping agent is mixed by trehalose, Sodium azide and glycine according to 1:1:1；
The viable bacteria content of probiotics is 2 × 10 6cfu/g。
A kind of plant enzyme, preparation method includes the following steps:
A, fructus lycii is crushed, deionized water is added by solid-to-liquid ratio 1:30, takes out after microwave treatment 60min, heating water bath to 70 DEG C,
5h is extracted in stirring, and suction filtration takes liquid, and heating water bath concentration is added ethanol precipitation, is centrifuged, and vacuum drying obtains polysaccharides；
B, grape fruit, banana, blueberry, apple, broccoli, carrot, tomato, carnation and fennel are weighed in proportion, defibrination,
It filters, it is cooling after 90 DEG C of sterilizing 30min of filtrate, fermentation substrate is made；
C, by polysaccharides, fermentation substrate, enzyme live keeping agent, isomalto-oligosaccharide and probiotics be uniformly mixed, seal, temperature control
System carries out anaerobic fermentation at 28 DEG C, and the anaerobic fermentation time is 7-9 days, obtains ferment just liquid；
D, liquid at the beginning of ferment is filtered through 200 mesh, filter liquor is subjected to pressure sterilization 15min with 30 DEG C of 100MPa pressure, 24 hours
Afterwards, pressure sterilization 15min is carried out again with -5 DEG C of low temperature and 350MPa pressure to get plant enzyme.
Embodiment 2:
A kind of plant enzyme, ingredient include: 9 parts of fructus lycii, 8.6 parts of grape fruit, 7.5 parts of banana, blueberry 5.3 by weight
Part, 3.9 parts of apple, 4.5 parts of broccoli, 4 parts of carrot, 1.6 parts of tomato, 2.4 parts of carnation, 2.8 parts of fennel, enzyme live keeping agent
0.27 part, 4.5 parts of isomalto-oligosaccharide and 0.17 part of probiotics；
Enzyme live keeping agent is mixed by trehalose, Sodium azide and glycine according to 1:1:1；
The viable bacteria content of probiotics is 2 × 10 7cfu/g。
A kind of plant enzyme, preparation method includes the following steps:
A, fructus lycii is crushed, deionized water is added by solid-to-liquid ratio 1:30, takes out after microwave treatment 30min, heating water bath to 70 DEG C,
5h is extracted in stirring, and suction filtration takes liquid, and heating water bath concentration is added ethanol precipitation, is centrifuged, and vacuum drying obtains polysaccharides；
B, grape fruit, banana, blueberry, apple, broccoli, carrot, tomato, carnation and fennel are weighed in proportion, defibrination,
It filters, it is cooling after 90 DEG C of sterilizing 30min of filtrate, fermentation substrate is made；
C, by polysaccharides, fermentation substrate, enzyme live keeping agent, isomalto-oligosaccharide and probiotics be uniformly mixed, seal, temperature control
System carries out anaerobic fermentation at 29 DEG C, and the anaerobic fermentation time is 7-9 days, obtains ferment just liquid；
D, liquid at the beginning of ferment is filtered through 200 mesh, filter liquor is subjected to pressure sterilization 15min with 30 DEG C of 100MPa pressure, 24 hours
Afterwards, pressure sterilization 15min is carried out again with -5 DEG C of low temperature and 350MPa pressure to get plant enzyme.
Embodiment 3:
A kind of plant enzyme, ingredient include: 10 parts of fructus lycii, 7.2 parts of grape fruit, 7.9 parts of banana, blueberry 5.1 by weight
Part, 4.1 parts of apple, 4.6 parts of broccoli, 4.2 parts of carrot, 1.7 parts of tomato, 2.5 parts of carnation, 2 parts of fennel, enzyme live keeping agent
0.29 part, 5.6 parts of isomalto-oligosaccharide and 0.19 part of probiotics.
Enzyme live keeping agent is mixed by trehalose, Sodium azide and glycine according to 1:1:1；
The viable bacteria content of probiotics is 2 × 10 8cfu/g。
A kind of plant enzyme, preparation method includes the following steps:
A, fructus lycii is crushed, deionized water is added by solid-to-liquid ratio 1:30, takes out after microwave treatment 38min, heating water bath to 70 DEG C,
5h is extracted in stirring, and suction filtration takes liquid, and heating water bath concentration is added ethanol precipitation, is centrifuged, and vacuum drying obtains polysaccharides；
B, grape fruit, banana, blueberry, apple, broccoli, carrot, tomato, carnation and fennel are weighed in proportion, defibrination,
It filters, it is cooling after 90 DEG C of sterilizing 30min of filtrate, fermentation substrate is made；
C, by polysaccharides, fermentation substrate, enzyme live keeping agent, isomalto-oligosaccharide and probiotics be uniformly mixed, seal, temperature control
System carries out anaerobic fermentation at 30 DEG C, and the anaerobic fermentation time is 7-9 days, obtains ferment just liquid；
D, liquid at the beginning of ferment is filtered through 200 mesh, filter liquor is subjected to pressure sterilization 15min with 30 DEG C of 100MPa pressure, 24 hours
Afterwards, pressure sterilization 15min is carried out again with -5 DEG C of low temperature and 350MPa pressure to get plant enzyme.
Embodiment 4:
A kind of plant enzyme, ingredient include: 11 parts of fructus lycii, 7.8 parts of grape fruit, 8.1 parts of banana, blueberry 4.5 by weight
Part, 4.5 parts of apple, 4.2 parts of broccoli, 4.4 parts of carrot, 1.4 parts of tomato, 2.6 parts of carnation, 2.5 parts of fennel, enzyme keep-alive
0.32 part of agent, 4.9 parts of isomalto-oligosaccharide and 0.22 part of probiotics；
Enzyme live keeping agent is mixed by trehalose, Sodium azide and glycine according to 1:1:1；
The viable bacteria content of probiotics is 2 × 10 9cfu/g。
A kind of plant enzyme, preparation method includes the following steps:
A, fructus lycii is crushed, deionized water is added by solid-to-liquid ratio 1:30, takes out after microwave treatment 46min, heating water bath to 70 DEG C,
5h is extracted in stirring, and suction filtration takes liquid, and heating water bath concentration is added ethanol precipitation, is centrifuged, and vacuum drying obtains polysaccharides；
B, grape fruit, banana, blueberry, apple, broccoli, carrot, tomato, carnation and fennel are weighed in proportion, defibrination,
It filters, it is cooling after 90 DEG C of sterilizing 30min of filtrate, fermentation substrate is made；
C, by polysaccharides, fermentation substrate, enzyme live keeping agent, isomalto-oligosaccharide and probiotics be uniformly mixed, seal, temperature control
System carries out anaerobic fermentation at 31 DEG C, and the anaerobic fermentation time is 7-9 days, obtains ferment just liquid；
D, liquid at the beginning of ferment is filtered through 200 mesh, filter liquor is subjected to pressure sterilization 15min with 30 DEG C of 100MPa pressure, 24 hours
Afterwards, pressure sterilization 15min is carried out again with -5 DEG C of low temperature and 350MPa pressure to get plant enzyme.
Embodiment 5:
A kind of plant enzyme, ingredient include: 12 parts of fructus lycii, 8.1 parts of grape fruit, 8.3 parts of banana, blueberry 4.8 by weight
Part, 4.8 parts of apple, 4.3 parts of broccoli, 4.5 parts of carrot, 1.3 parts of tomato, 2.3 parts of carnation, 2.2 parts of fennel, enzyme keep-alive
0.36 part of agent, 5.9 parts of isomalto-oligosaccharide and 0.25 part of probiotics；
Enzyme live keeping agent is mixed by trehalose, Sodium azide and glycine according to 1:1:1；
The viable bacteria content of probiotics is 2 × 10 10cfu/g。
A kind of plant enzyme, preparation method includes the following steps:
A, fructus lycii is crushed, deionized water is added by solid-to-liquid ratio 1:30, takes out after microwave treatment 52min, heating water bath to 70 DEG C,
5h is extracted in stirring, and suction filtration takes liquid, and heating water bath concentration is added ethanol precipitation, is centrifuged, and vacuum drying obtains polysaccharides；
B, grape fruit, banana, blueberry, apple, broccoli, carrot, tomato, carnation and fennel are weighed in proportion, defibrination,
It filters, it is cooling after 90 DEG C of sterilizing 30min of filtrate, fermentation substrate is made；
C, by polysaccharides, fermentation substrate, enzyme live keeping agent, isomalto-oligosaccharide and probiotics be uniformly mixed, seal, temperature control
System carries out anaerobic fermentation at 32 DEG C, and the anaerobic fermentation time is 7-9 days, obtains ferment just liquid；
D, liquid at the beginning of ferment is filtered through 200 mesh, filter liquor is subjected to pressure sterilization 15min with 30 DEG C of 100MPa pressure, 24 hours
Afterwards, pressure sterilization 15min is carried out again with -5 DEG C of low temperature and 350MPa pressure to get plant enzyme.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (7)
1. a kind of plant enzyme, which is characterized in that its ingredient includes: 8-12 parts of fructus lycii, grape fruit 6.3-8.6 by weight
Part, 7.2-8.3 parts of banana, 4.5-5.6 parts of blueberry, 3.6-4.8 parts of apple, 4.2-4.8 parts of broccoli, 3.8-4.5 parts of carrot,
1.3-1.8 parts of tomato, 2.3-2.6 parts of carnation, 1.9-2.8 parts of fennel, 0.25-0.36 parts of enzyme live keeping agent, different malt are oligomeric
Sugared 4.5-6.2 parts and probiotics 0.15-0.25 parts.
2. a kind of plant enzyme according to claim 1, which is characterized in that its ingredient includes: fructus lycii 8- by weight
12 parts, 6.8-7.7 parts of grape fruit, 7.6-8.1 parts of banana, 4.9-5.2 parts of blueberry, 3.9-4.3 parts of apple, broccoli 4.5-4.7
Part, 4.1-4.3 parts of carrot, 1.6-1.8 parts of tomato, 2.4-2.6 parts of carnation, 1.9-2.2 parts of fennel, enzyme live keeping agent
0.28-0.32 parts, 5.5-5.9 parts of isomalto-oligosaccharide and 0.18-0.22 parts of probiotics.
3. a kind of plant enzyme according to claim 1, which is characterized in that its ingredient includes: fructus lycii 10 by weight
Part, 7.2 parts of grape fruit, 7.9 parts of banana, 5.1 parts of blueberry, 4.1 parts of apple, 4.6 parts of broccoli, 4.2 parts of carrot, tomato
1.7 parts, 2.5 parts of carnation, 2 parts of fennel, 0.29 part of enzyme live keeping agent, 5.6 parts of isomalto-oligosaccharide and 0.19 part of probiotics.
4. a kind of plant enzyme according to claim 1, which is characterized in that the enzyme live keeping agent is by trehalose, Sodium azide
It is mixed with glycine according to 1:1:1.
5. a kind of plant enzyme according to claim 1, which is characterized in that the viable bacteria content of the probiotics is 2 × 106-2×10 10cfu/g。
6. a kind of plant enzyme according to claim 1, which is characterized in that preparation method includes the following steps:
A, fructus lycii is crushed, deionized water is added by solid-to-liquid ratio 1:30, is taken out after microwave treatment 30-60min, heating water bath to 70
DEG C, 5h is extracted in stirring, and suction filtration takes liquid, and heating water bath concentration is added ethanol precipitation, is centrifuged, and it is more to obtain fructus lycii for vacuum drying
Sugar；
B, grape fruit, banana, blueberry, apple, broccoli, carrot, tomato, carnation and fennel are weighed in proportion, defibrination,
It filters, it is cooling after 90 DEG C of sterilizing 30min of filtrate, fermentation substrate is made；
C, by polysaccharides, fermentation substrate, enzyme live keeping agent, isomalto-oligosaccharide and probiotics be uniformly mixed, seal, temperature control
System carries out anaerobic fermentation at 28-32 DEG C, obtains ferment just liquid；
D, liquid at the beginning of ferment is filtered through 200 mesh, filter liquor is subjected to pressure sterilization 15min with 30 DEG C of 100MPa pressure, 24 hours
Afterwards, pressure sterilization 15min is carried out again with -5 DEG C of low temperature and 350MPa pressure to get plant enzyme.
7. according to a kind of preparation method of plant enzyme as claimed in claim 6 is weighed, it is characterised in that: the anaerobic fermentation time is
7-9 days.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833188A (en) * | 2019-11-15 | 2020-02-25 | 浙江一鸣食品股份有限公司 | Process for preparing enzyme and enzyme prepared by using same |
| CN111821237A (en) * | 2020-08-11 | 2020-10-27 | 淮阴师范学院 | Plant enzyme, preparation method thereof and application of plant enzyme in skin care products |
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| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN104489161A (en) * | 2014-12-11 | 2015-04-08 | 贵州三清源生态农业科技开发有限责任公司 | Scented tea enzyme drink and preparation method thereof |
| CN105211873A (en) * | 2015-11-05 | 2016-01-06 | 上海韬鸿化工科技有限公司 | Containing the composite plant ferment and preparation method thereof of probio |
| CN105325948A (en) * | 2015-09-24 | 2016-02-17 | 朱万军 | Compound fruit and vegetable enzyme and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN104489161A (en) * | 2014-12-11 | 2015-04-08 | 贵州三清源生态农业科技开发有限责任公司 | Scented tea enzyme drink and preparation method thereof |
| CN105325948A (en) * | 2015-09-24 | 2016-02-17 | 朱万军 | Compound fruit and vegetable enzyme and preparation method thereof |
| CN105211873A (en) * | 2015-11-05 | 2016-01-06 | 上海韬鸿化工科技有限公司 | Containing the composite plant ferment and preparation method thereof of probio |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833188A (en) * | 2019-11-15 | 2020-02-25 | 浙江一鸣食品股份有限公司 | Process for preparing enzyme and enzyme prepared by using same |
| CN111821237A (en) * | 2020-08-11 | 2020-10-27 | 淮阴师范学院 | Plant enzyme, preparation method thereof and application of plant enzyme in skin care products |
| CN111821237B (en) * | 2020-08-11 | 2022-03-04 | 淮阴师范学院 | Plant enzyme, preparation method thereof and application of plant enzyme in skin care products |
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