CN110754658A - Peony fresh flower enzyme and preparation method thereof - Google Patents
Peony fresh flower enzyme and preparation method thereof Download PDFInfo
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- CN110754658A CN110754658A CN201911021678.7A CN201911021678A CN110754658A CN 110754658 A CN110754658 A CN 110754658A CN 201911021678 A CN201911021678 A CN 201911021678A CN 110754658 A CN110754658 A CN 110754658A
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- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 74
- 102100020720 Calcium channel flower homolog Human genes 0.000 title claims abstract description 46
- 101000932468 Homo sapiens Calcium channel flower homolog Proteins 0.000 title claims abstract description 46
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 27
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 244000170916 Paeonia officinalis Species 0.000 title 1
- 241000736199 Paeonia Species 0.000 claims abstract description 73
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 14
- 239000011707 mineral Substances 0.000 claims abstract description 14
- 241000589220 Acetobacter Species 0.000 claims abstract description 13
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 13
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 13
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 13
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 13
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 13
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 13
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 13
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 244000144972 livestock Species 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 244000144977 poultry Species 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000009395 breeding Methods 0.000 claims 1
- 230000001488 breeding effect Effects 0.000 claims 1
- 238000011146 sterile filtration Methods 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 10
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 239000006041 probiotic Substances 0.000 abstract description 6
- 235000018291 probiotics Nutrition 0.000 abstract description 6
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- 241000251468 Actinopterygii Species 0.000 description 1
- 206010012335 Dependence Diseases 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
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- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
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- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/10—Protozoa; Culture media therefor
-
- 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
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention relates to the technical field of biological enzyme, and particularly relates to peony flower enzyme and a preparation method thereof. A peony flower enzyme comprises, by weight, 10-15 parts of peony flowers, 65-105 parts of sterilized mineral water, 6-10 parts of honey, 0.02-0.06 part of distiller's yeast, 0.02-0.05 part of acetobacter, 0.03-0.06 part of edible yeast, 0.3-0.7 part of Lactobacillus bulgaricus, 0.2-0.6 part of Streptococcus thermophilus, 0.2-0.5 part of Bifidobacterium longum, and 0.01-0.03 part of Bacillus subtilis. A preparation method of peony fresh flower enzyme comprises the following steps: the method comprises the following steps: (1) picking fresh peony flowers; (2) sterilizing the manufacturing apparatus; (3) preparing a culture solution; (4) sealing the container, and fermenting at normal temperature in shade and dark place. The product obtained by the invention not only retains the original nutrient components of the peony flowers, but also generates a large amount of probiotics beneficial to human health.
Description
Technical Field
The invention relates to the technical field of biological enzyme, and particularly relates to peony flower enzyme and a preparation method thereof.
Background
With the obvious improvement of the living standard of people, but as the life style of people changes, the sub-health population gradually increases, people pay more and more attention to the health of the people, the demand on nutriment is very vigorous, and the wide space is provided for the development of the health care product industry due to the multi-level social life needs. However, the health-care product market has mixed fish eyes, lawless persons use the psychology of people to obtain violence, and a lot of consumers pay high cost but cannot achieve the effect of product publicity. Therefore, it is necessary to invent a health product with moderate price, good health effect, pure nature and easy mass production
Although the current lotus and peony industry rewrites the history of only planting and enjoying, the current development is limited to ornamental tourism, peony seed oil, low-end cosmetics and the like, and the current development is not on scale and on grade. Peony contains rich nutrient substances and has high medicinal value and edible value, but the development of health care products taking the peony flower as a raw material is blank. The peony flower recorded in compendium of materia medica is a traditional medicinal material for clearing heat and removing toxicity, is bitter in taste and mild in nature, has the effects of harmonizing blood, generating blood and cooling blood, and is mainly used for treating latent fire in blood and relieving restlessness and heat. The peony flower has important medicinal value and has the effects of regulating menstruation and promoting blood circulation. Modern pharmacological research proves that the peony fresh flower contains glycosides, flavonoids, polyphenols, amino acids, mineral substances, multiple vitamins and other components which are very beneficial to the human body. The development of novel health care products taking peony resources as raw materials is strengthened to become a urgent need.
Disclosure of Invention
The invention fills the blank of health care products taking peony flowers as resources, overcomes the defects in the existing probiotic fermentation technology, combines traditional Chinese and western medicine health care science and pharmacology, and provides a peony flower enzyme which is rich in probiotic viable bacteria and large in viable bacteria quantity and retains more effective components stored in the peony flowers and a preparation method thereof, so as to solve the problems.
In order to solve the technical problems, the invention is realized by the following technical scheme: the enzyme raw material of the peony flower comprises, by weight, 10-15 parts of the peony flower, 65-105 parts of sterilized mineral water, 6-10 parts of honey, 0.02-0.06 part of distiller's yeast, 0.02-0.05 part of acetobacter, 0.03-0.06 part of edible yeast, 0.3-0.7 part of lactobacillus bulgaricus, 0.2-0.6 part of streptococcus thermophilus, 0.2-0.5 part of bifidobacterium longum and 0.01-0.03 part of bacillus subtilis.
As a preferred scheme, the peony fresh-flower enzyme raw material comprises the following components: 100-150 g of fresh peony flower, 650-1050 g of sterilized mineral water, 60-100 g of honey, 0.02-0.06 x 10 of distiller's yeast9CFU/ml, Acetobacter (0.02-0.05) x 109CFU/ml, edible yeast (0.03-0.06) x 109CFU/ml, Lactobacillus bulgaricus (0.3-0.7) x 109CFU/ml, Streptococcus thermophilus (0.2-0.6). times.109CFU/ml, Bifidobacterium longum (0.2E C.)0.5）×109CFU/ml, Bacillus subtilis (0.01-0.03) x 109CFU/ml；
A preparation method of peony fresh flower enzyme comprises the following steps:
(1) picking fresh peony flowers: in the flowering period of the peony, in the early morning of sunny weather and before the sunrise, the peony flowers are picked to contain buds to be planted, and flower stems and flower receptacles are removed.
(2) And (3) sterilizing the manufacturing tool, washing 3-5 times of the fresh peony flowers with sterilizing water, and drying the fresh peony flowers. Putting 100-150 g of dried fresh peony flower into a sterilized large-mouth container, adding 650-1050 g of sterilized mineral water and 60-100 g of honey, and uniformly mixing to obtain a culture solution.
(3) Inoculating the following strains to the culture solution uniformly mixed according to the following proportion: distiller's yeast (0.02-0.06) x 109CFU/ml, Acetobacter (0.02-0.05) x 109CFU/ml, edible yeast (0.03-0.06) x 109CFU/ml, Lactobacillus bulgaricus (0.3-0.7) x 109CFU/ml, Streptococcus thermophilus (0.2-0.6). times.109CFU/ml, Bifidobacterium longum (0.2-0.5) x 109CFU/ml, Bacillus subtilis (0.01-0.03) x 109CFU/ml。
(4) And (3) sealing the container, fermenting at the normal temperature in a shady and cool place in a dark place, and deflating 2-4 times every day after fermentation is started to prevent liquid from overflowing. And after natural fermentation for 30-45 days, sterile filtering, subpackaging the filtered clear liquid into a sterilized glass container (the filtered dregs are placed into a sterilized large-opening container for livestock and poultry cultivation), refrigerating and storing at 2-6 ℃ for 150-180 days to ensure that the dregs are mature and stable, and performing sterile subpackaging and refrigerating and storing at 2-6 ℃ to obtain the finished product of the peony flower enzyme.
The invention has the beneficial effects that: the invention is based on the Chinese and western medicine health care theory and modern pharmacology, utilizes the probiotic fermentation technology, retains the beneficial components in the peony flowers to the maximum extent, and contains a large amount of probiotic bacteria beneficial to human bodies. The peony fresh flower enzyme of the invention not only can regulate endocrine and improve sub-health, but also has no addiction, has the health care effects of beautifying, soothing the nerves, nourishing blood, regulating menstruation and reducing blood pressure, and has obvious effect. The method is convenient to operate and easy to form industrial production. The product furthest reserves the components of the peony flowers which are beneficial to human bodies, contains various probiotic bacteria and improves the health-care effect of the peony flowers. It has low dosage, no adverse side effects, and can improve endocrine.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments below:
example 1:
a peony fresh flower enzyme comprises (by weight parts) peony fresh flower 100g, sterilized mineral water 650g, Mel 60g, and distiller's yeast 0.02 × 109CFU/ml, Acetobacter 0.02X 109CFU/ml, edible yeast 0.03 × 109CFU/ml, Lactobacillus bulgaricus 0.3X 109CFU/ml, Streptococcus thermophilus 0.2X 109CFU/ml, Bifidobacterium longum 0.2X 109CFU/ml, Bacillus subtilis 0.01X 109CFU/ml；
The preparation method of the peony fresh flower enzyme comprises the following steps:
(1) picking fresh peony flowers: in the flowering period of the peony, in the early morning of sunny weather and before the sunrise, the peony flowers are picked to contain buds to be planted, and flower stems and flower receptacles are removed.
(2) Sterilizing a manufacturing appliance: washing 3 times of fresh peony flowers with sterilized water, quickly drying, putting 100g of dried fresh peony flowers into a sterilized large-mouth container, adding 650g of sterilized mineral water and 60g of honey, and uniformly mixing to obtain a culture solution.
(3) Inoculating the following strains to the culture solution uniformly mixed according to the following proportion: 0.02 × 10 of distiller's yeast9CFU/ml, Acetobacter 0.02X 109CFU/ml, edible yeast 0.03 × 109CFU/ml, Lactobacillus bulgaricus 0.3X 109CFU/ml, Streptococcus thermophilus 0.2X 109CFU/ml, Bifidobacterium longum 0.2X 109CFU/ml, Bacillus subtilis 0.01X 109CFU/ml。
(4) Sealing the container, fermenting at normal temperature in shade and dark place, after fermentation, deflating for 2 times every day to prevent liquid overflow, naturally fermenting for 30 days, sterile filtering, subpackaging the filtered clear liquid into sterilized glass containers (the filtered dregs are placed in sterilized large-mouth containers for livestock and poultry cultivation), refrigerating at 2 ℃ for 150 days to ensure that the clarified liquid is mature and stable, and refrigerating at 2 ℃ for storage to obtain the finished product of the peony flower enzyme.
Example 2:
a peony fresh flower enzyme comprises the following components: 130g of fresh peony flower, 800g of sterilized mineral water, 80g of honey and 0.04X 10 of distiller's yeast9CFU/ml, Acetobacter 0.03X 109CFU/ml, edible yeast 0.05 × 109CFU/ml, Lactobacillus bulgaricus 0.5X 109CFU/ml, Streptococcus thermophilus 0.4X 109CFU/ml, Bifidobacterium longum 0.4X 109CFU/ml, Bacillus subtilis 0.02X 109CFU/ml；
A preparation method of peony fresh flower enzyme comprises the following steps:
(1) picking fresh peony flowers: in the flowering period of the peony, in the early morning of sunny weather and before the sunrise, the peony flowers are picked to contain buds to be planted, and flower stems and flower receptacles are removed.
(2) Sterilizing a manufacturing appliance: cleaning 4 times of peony fresh flowers with sterilized water, quickly drying, putting 130g of cooled peony fresh flowers into a sterilized large-mouth container, adding 800g of sterilized mineral water and 80g of honey, and uniformly mixing to obtain a culture solution.
(3) Inoculating the following strains to the culture solution uniformly mixed according to the following proportion: 0.04X 10 distiller's yeast9CFU/ml, Acetobacter 0.03X 109CFU/ml, edible yeast 0.05 × 109CFU/ml, Lactobacillus bulgaricus 0.5X 109CFU/ml, Streptococcus thermophilus 0.4X 109CFU/ml, Bifidobacterium longum 0.4X 109CFU/ml, Bacillus subtilis 0.02X 109CFU/ml。
(4) Sealing the container, fermenting at normal temperature in shade and light, after fermentation, deflating 3 times every day to prevent liquid overflow, naturally fermenting for 40 days, sterile filtering, subpackaging the filtered clear liquid into sterilized glass containers (the filtered dregs are placed in sterilized large-mouth containers for livestock and poultry cultivation), refrigerating at 3 ℃ for 160 days to ensure that the clear liquid is mature and stable, and refrigerating at 3 ℃ for storage to obtain the finished product of the peony flower enzyme.
Example 3:
a peony fresh flower enzyme comprises the following components: 150g of fresh peony flower, 1050g of sterilized mineral water, 100g of honey and 0.06 multiplied by 10 of distiller's yeast9CFU/ml, Acetobacter 0.05X 109CFU/ml, edible yeast 0.06 × 109CFU/ml, Lactobacillus bulgaricus 0.7X 109CFU/ml, Streptococcus thermophilus 0.6X 109CFU/ml, Bifidobacterium longum 0.5X 109CFU/ml, Bacillus subtilis 0.03X 109CFU/ml；
A preparation method of peony fresh flower enzyme comprises the following steps:
(1) picking fresh peony flowers: in the flowering period of the peony, in the early morning of sunny weather and before the sunrise, the peony flowers are picked to contain buds to be planted, and flower stems and flower receptacles are removed.
(2) Sterilizing a manufacturing appliance: washing 5 times of fresh peony flowers with sterilized water, quickly drying, putting 150g of dried fresh peony flowers into a sterilized large-mouth container, adding 1050g of sterilized mineral water and 100g of honey, and uniformly mixing to obtain a culture solution.
(3) Inoculating the following strains to the culture solution uniformly mixed according to the following proportion: 0.06X 10 distiller's yeast9CFU/ml, Acetobacter 0.05X 109CFU/ml, edible yeast 0.06 × 109CFU/ml, Lactobacillus bulgaricus 0.7X 109CFU/ml, Streptococcus thermophilus 0.6X 109CFU/ml, Bifidobacterium longum 0.5X 109CFU/ml, Bacillus subtilis 0.03X 109CFU/ml。
(4) Sealing the container, fermenting at normal temperature in shade and light, after fermentation, deflating for 4 times every day to prevent liquid overflow, naturally fermenting for 45 days, sterile filtering, subpackaging the filtered clear liquid into a sterilized glass container (the filtered dregs are placed in a sterilized large-mouth container for livestock and poultry cultivation), refrigerating at 6 ℃ for 180 days to ensure that the clarified liquid is mature and stable, and performing sterile subpackaging, wherein the refrigerated storage at 6 ℃ is the finished product of the peony flower enzyme.
The technical features of the present invention that are not described can be implemented by or using the prior art, and are not described herein again, of course, the above-mentioned embodiments are not limited to the present invention, and the present invention is not limited to the above-mentioned embodiments, and variations, modifications, additions or substitutions that are made by a person of ordinary skill in the art within the spirit and scope of the present invention should also fall within the protection scope of the present invention.
Claims (3)
1. A peony flower enzyme, which is characterized in that: the weight parts of the components are as follows: 10-15 parts of fresh peony flower, 65-105 parts of sterilized mineral water, 6-10 parts of honey, 0.02-0.06 part of distiller's yeast, 0.02-0.05 part of acetobacter, 0.03-0.06 part of edible yeast, 0.3-0.7 part of lactobacillus bulgaricus, 0.2-0.6 part of streptococcus thermophilus, 0.2-0.5 part of bifidobacterium longum and 0.01-0.03 part of bacillus subtilis.
2. The peony flower enzyme of claim 1, wherein: the preferable parts by weight ratio of the components is as follows: 100-150 g of fresh peony flower, 650-1050 g of sterilized mineral water, 60-100 g of honey, and 0.02-0.06 x 10 of distiller's yeast9CFU/ml, Acetobacter (0.02-0.05) x 109CFU/ml, edible yeast (0.03-0.06) x 109CFU/ml, Lactobacillus bulgaricus (0.3-0.7) x 109CFU/ml, Streptococcus thermophilus (0.2-0.6). times.109CFU/ml, Bifidobacterium longum (0.2-0.5) x 109CFU/ml, Bacillus subtilis (0.01-0.03) x 109CFU/ml。
3. A method for preparing the peony flower enzyme as claimed in claims 1-3, comprising the steps of:
(1) picking fresh peony flowers: in the flowering period of the peony, in the early morning of sunny weather and before the sunrise, the peony flowers are picked to contain buds to be planted, and flower stems and flower receptacles are removed.
(2) Sterilizing a manufacturing appliance: cleaning 3-5 times of peony fresh flowers with sterilized water, quickly drying water, and uniformly mixing 100-150 g of cooled peony fresh flowers, 650-1050 g of sterilized mineral water and 60-100 g of honey to obtain a culture solution.
(3) Inoculating the following strains to the culture solution uniformly mixed according to the following proportion: distiller's yeast (0.02-0.06) x 109CFU/ml, Acetobacter (0.02-0.05) x 109CFU/ml, edible yeast (0.03-0.06) x 109CFU/ml, Lactobacillus bulgaricus (0.3-0.7) x 109CFU/ml, Streptococcus thermophilus (0.2-0.6). times.109CFU/ml, Bifidobacterium longum (0.2-0.5) x 109CFU/ml, Bacillus subtilis (0.01-0.03) x 109CFU/ml。
(4) And (3) sealing the container, fermenting at normal temperature in a shade and dark place, after fermentation is started, deflating for 2-4 times every day to prevent liquid from overflowing, naturally fermenting for 30-45 days, carrying out sterile filtration, subpackaging the filtered clear liquid into a sterilized glass container (the filtered dregs are placed in a sterilized large-mouth container for livestock and poultry breeding), and carrying out cold storage at 2-6 ℃ for 150-180 days to ensure that the clarified liquid is mature and stable, and carrying out sterile subpackaging and cold storage at 2-6 ℃ to obtain the finished product of the peony flower enzyme.
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| CN105559084A (en) * | 2015-12-23 | 2016-05-11 | 李�杰 | Peony enzyme and preparation method and application thereof |
| CN106579396A (en) * | 2016-12-30 | 2017-04-26 | 陕西年青保药业有限公司 | Flower enzyme prepared from edible flowers, and preparation method thereof |
| CN109700018A (en) * | 2019-02-27 | 2019-05-03 | 中康亨通（北京）医药技术股份有限公司 | A kind of tree peony ferment and its production method improving cleaning blood free radicals |
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| CN101356951A (en) * | 2007-08-03 | 2009-02-04 | 阮金海 | Pure natural no-antibiotics feed additive |
| CN102634490A (en) * | 2012-04-19 | 2012-08-15 | 深圳市中科海外科技有限公司 | Process for preparing viable bacteria enzyme |
| CN105559084A (en) * | 2015-12-23 | 2016-05-11 | 李�杰 | Peony enzyme and preparation method and application thereof |
| CN106579396A (en) * | 2016-12-30 | 2017-04-26 | 陕西年青保药业有限公司 | Flower enzyme prepared from edible flowers, and preparation method thereof |
| CN109700018A (en) * | 2019-02-27 | 2019-05-03 | 中康亨通（北京）医药技术股份有限公司 | A kind of tree peony ferment and its production method improving cleaning blood free radicals |
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