CN111000222A - Rhizoma polygonati enzyme and preparation method thereof - Google Patents
Rhizoma polygonati enzyme and preparation method thereof Download PDFInfo
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- CN111000222A CN111000222A CN201911300420.0A CN201911300420A CN111000222A CN 111000222 A CN111000222 A CN 111000222A CN 201911300420 A CN201911300420 A CN 201911300420A CN 111000222 A CN111000222 A CN 111000222A
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Images
Classifications
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- 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
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- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
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- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
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- A—HUMAN NECESSITIES
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Abstract
The invention provides a polygonatum sibiricum enzyme and a preparation method thereof, wherein a liquid polygonatum sibiricum enzyme stock solution prepared by using various plants such as fresh polygonatum sibiricum, lotus leaves and mulberry leaves, fresh vegetables, fruits, grains and seaweed as raw materials and yeast, white granulated sugar and edible sea salt (containing no iodine) as auxiliary materials through the processes of material selection, cleaning, air drying, weighing, cutting, mixed fermentation extraction, filtration, secondary fermentation (more than one year), filling and the like does not contain pesticide residues, artificial pigments, chemical spices and preservatives, has pure natural characteristics and strong oxidation resistance, and can be widely used for foods, health care products or cosmetics and beauty products.
Description
Technical Field
The invention relates to the technical field of health products, and in particular relates to a polygonatum sibiricum enzyme and a preparation method thereof.
Background
The enzyme generally refers to enzyme, and refers to a high molecular substance with a biocatalysis function, the enzyme is rich in nutrition, contains various natural vitamins, mineral substances and trace elements, and can be quickly absorbed and utilized by a human body after entering the human body, so that the body condition can be enhanced, various diseases can be prevented, and therefore, the health-care food added with the enzyme is beneficial to the health of the human body and has a good development prospect.
Based on the above series of problems, the following technical solutions have been developed.
Disclosure of Invention
The invention aims to provide a polygonatum enzyme and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention provides a polygonatum sibiricum enzyme which comprises the following raw material components in parts by weight:
4-6% of rhizoma polygonati;
1-2% of lotus leaves;
1-2% of mulberry leaves;
9-11% of apple;
4-6% of pears;
banana, orange, citrus, grapefruit, fig, hawthorn, pineapple, kiwi, persimmon, papaya and Hami melon each account for 3-5%;
tomato, cucumber, eggplant, cabbage, spinach, carrot, white radish, lotus root, celery, asparagus, soybean sprout, lettuce and mushroom each account for 1-3%;
0.5 to 1.5 percent of coriander;
brown rice, glutinous rice, millet, barley, fresh corn, Cyrtymenia Sparsa, Undaria Pinnatifida, herba Zosterae Marinae, and thallus Porphyrae 0.5-1%;
1-2% of garlic.
Further, the sealwort ferment also comprises refined white granulated sugar, wherein the total amount of the refined white granulated sugar is as follows: the total amount of the raw materials is 1.1: 1;
further, the sealwort ferment also comprises yeast, wherein the yeast comprises: the total amount of raw materials is 0.0005: 1;
further, the sealwort ferment also comprises edible sea salt, wherein the edible sea salt comprises: the total amount of raw materials is 0.0002:1.
A preparation method of polygonatum sibiricum enzyme comprises the following steps:
selecting materials: selecting raw materials without rottenness and mildew in the material selection process;
cleaning: cleaning the raw materials for 2-3 times;
drying: putting the cleaned raw materials in a clean place for airing;
metering and weighing: weighing raw materials according to a specified standard and storing;
cutting: cutting the weighed raw materials;
mixing and fermenting: mixing the cut raw materials, fermenting for 2 weeks at 5-30 deg.C, wherein no water drop can be added during fermentation;
and (3) filtering: filtering impurities generated in the fermentation process and substances which become residues after fermentation by using a filter for the fermented raw materials;
and (3) secondary fermentation: carrying out secondary fermentation on the liquid ferment generated after fermentation, wherein the fermentation time lasts for more than one year;
filling: and filling the liquid ferment subjected to secondary fermentation according to the standard.
Further, the secondary fermentation process comprises a first stage and a second stage, wherein the fermentation period of the first stage is 90 days, and the fermentation temperature is 37-37.5 ℃; the second stage fermentation period is more than 270 days, and the fermentation temperature is 16-22 ℃.
Compared with the prior art, the invention has the following beneficial effects:
1. the liquid polygonatum enzyme stock solution is prepared by using various plants such as fresh polygonatum, lotus leaves, mulberry leaves and the like, fresh vegetables, fruits, grains and seaweed as raw materials and using saccharomycetes, white granulated sugar and edible sea salt (containing no iodine) as auxiliary materials through the processes of material selection, cleaning, airing, weighing, cutting, mixed fermentation extraction, filtration, secondary fermentation (more than one year), filling and the like. The obtained rhizoma Polygonati ferment stock solution contains multienzyme ferment, protein decomposition ferment, lipolysis ferment, amylolysis ferment, and multiple natural vitamins, minerals, amino acids, and microelements. Preparing rhizoma Polygonati ferment liquid oral liquid, rhizoma Polygonati ferment solid powder or rhizoma Polygonati ferment capsule from the obtained rhizoma Polygonati ferment stock solution;
2. the method and the preparation conditions of the invention simulate the natural generation conditions of the enzyme, the principle is scientific, the equipment is simple and suitable for large-scale production, and the obtained polygonatum enzyme does not contain pesticide residues, artificial pigments, chemical spices and preservatives, has pure natural characteristics and strong oxidation resistance, and can be widely used for foods, health-care products or cosmetics and beauty products.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic view of the process for preparing Polygonatum sibiricum ferment of the present invention
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The invention provides a polygonatum sibiricum enzyme and a preparation method thereof. The technical solution provided by the present invention will be explained in more detail with reference to fig. 1.
As shown in fig. 1, in order to expand the application range and product type of the enzyme, the present invention provides a polygonatum enzyme and a preparation method thereof, wherein the preparation process includes the following steps:
selecting materials: selecting raw materials without rottenness and mildew in the material selection process;
cleaning: cleaning the raw materials for 2-3 times;
drying: putting the cleaned raw materials in a clean place for airing;
metering and weighing: weighing raw materials according to a specified standard and storing;
cutting: cutting the weighed raw materials;
mixing and fermenting: mixing the cut raw materials, fermenting for 2 weeks at 5-30 deg.C, wherein no water drop can be added during fermentation;
and (3) filtering: filtering impurities generated in the fermentation process and substances which become residues after fermentation by using a filter for the fermented raw materials;
and (3) secondary fermentation: carrying out secondary fermentation on the liquid ferment generated after fermentation, wherein the fermentation time lasts for more than one year;
filling: and filling the liquid ferment subjected to secondary fermentation according to the standard.
The selected raw material components comprise the following specific components:
example 1
4 percent of rhizoma polygonati; 1% of lotus leaves; 1% of mulberry leaves; 9% of apple; 4% of pear; banana, orange, citrus, grapefruit, fig, hawthorn, pineapple, kiwi, persimmon, papaya and Hami melon each account for 3%; tomato, cucumber, eggplant, cabbage, spinach, carrot, white radish, lotus root, celery, asparagus, soybean sprout, lettuce and mushroom each account for 1%; 0.5 percent of coriander; brown rice, glutinous rice, millet, barley, fresh corn, Cyrtymenia Sparsa, Undaria Pinnatifida, herba Zosterae Marinae, and thallus Porphyrae each 0.5%; 1% of garlic, wherein the ferment provided by the invention further comprises refined white granulated sugar, yeast and edible sea salt, wherein the total amount of the refined white granulated sugar is as follows: the total amount of the raw materials is 1.1: 1; the yeast is as follows: the total amount of raw materials is 0.0005: 1; the edible sea salt comprises the following components: the total amount of raw materials is 0.0002:1.
Example 2
5 percent of rhizoma polygonati; 1.5 percent of lotus leaves; 1.5 percent of mulberry leaves; 10% of apple; 5% of pear; banana, orange, citrus, grapefruit, fig, hawthorn, pineapple, kiwi, persimmon, papaya and Hami melon each account for 4%; tomato, cucumber, eggplant, cabbage, spinach, carrot, white radish, lotus root, celery, asparagus, soybean sprout, lettuce and mushroom each account for 2%; 1% of caraway; brown rice, glutinous rice, millet, barley, fresh corn, Cyrtymenia Sparsa, Undaria Pinnatifida, sea tangle, and thallus Porphyrae each 0.66%; 1.5% of garlic, and the ferment provided by the invention further comprises fine white granulated sugar, yeast and edible sea salt, wherein the total amount of the fine white granulated sugar is as follows: the total amount of the raw materials is 1.1: 1; the yeast is as follows: the total amount of raw materials is 0.0005: 1; the edible sea salt comprises the following components: the total amount of raw materials is 0.0002:1.
Example 3
6 percent of rhizoma polygonati; 2% of lotus leaves; 2 percent of mulberry leaves; 11% of apple; 6% of pear; banana, orange, citrus, grapefruit, fig, hawthorn, pineapple, kiwi, persimmon, papaya and Hami melon each account for 5%; tomato, cucumber, eggplant, cabbage, spinach, carrot, white radish, lotus root, celery, asparagus, soybean sprout, lettuce and mushroom each account for 3%; 1.5 percent of coriander; brown rice, glutinous rice, millet, barley, fresh corn, Cyrtymenia Sparsa, Undaria Pinnatifida, sea tangle, and thallus Porphyrae each 1%; garlic 2%, the ferment provided by the invention also comprises refined white granulated sugar, yeast and edible sea salt, wherein the total amount of the refined white granulated sugar is as follows: the total amount of the raw materials is 1.1: 1; the yeast is as follows: the total amount of raw materials is 0.0005: 1; the edible sea salt comprises the following components: the total amount of raw materials is 0.0002:1.
As shown in fig. 2, the prepared polygonatum enzyme should meet the sensory requirements shown in fig. 2.
As shown in FIG. 3, the prepared Polygonatum sibiricum ferment should meet the physicochemical indexes shown in FIG. 3.
As shown in fig. 4, the prepared polygonatum enzyme should meet the pollutant limit index shown in fig. 4.
The liquid polygonatum enzyme stock solution is prepared by using various plants such as fresh polygonatum, lotus leaves, mulberry leaves and the like, fresh vegetables, fruits, grains and seaweed as raw materials and using saccharomycetes, white granulated sugar and edible sea salt (containing no iodine) as auxiliary materials through the processes of material selection, cleaning, airing, weighing, cutting, mixed fermentation extraction, filtration, secondary fermentation (more than one year), filling and the like. The obtained rhizoma Polygonati ferment stock solution contains multienzyme ferment, protein decomposition ferment, lipolysis ferment, amylolysis ferment, and multiple natural vitamins, minerals, amino acids, and microelements. Preparing rhizoma Polygonati ferment liquid oral liquid, rhizoma Polygonati ferment solid powder or rhizoma Polygonati ferment capsule from the obtained rhizoma Polygonati ferment stock solution;
the method and the preparation conditions of the invention simulate the natural generation conditions of the enzyme, the principle is scientific, the equipment is simple and suitable for large-scale production, and the obtained polygonatum enzyme does not contain pesticide residues, artificial pigments, chemical spices and preservatives, has pure natural characteristics and strong oxidation resistance, and can be widely used for foods, health-care products or cosmetics and beauty products.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The sealwort ferment is characterized by comprising the following raw material components in parts by weight:
4-6% of rhizoma polygonati;
1-2% of lotus leaves;
1-2% of mulberry leaves;
9-11% of apple;
4-6% of pears;
banana, orange, citrus, grapefruit, fig, hawthorn, pineapple, kiwi, persimmon, papaya and Hami melon each account for 3-5%;
tomato, cucumber, eggplant, cabbage, spinach, carrot, white radish, lotus root, celery, asparagus, soybean sprout, lettuce and mushroom each account for 1-3%;
0.5 to 1.5 percent of coriander;
brown rice, glutinous rice, millet, barley, fresh corn, Cyrtymenia Sparsa, Undaria Pinnatifida, herba Zosterae Marinae, and thallus Porphyrae 0.5-1%;
1-2% of garlic.
2. The sealwort ferment of claim 1, further comprising refined white granulated sugar, wherein the total amount of the refined white granulated sugar is: the total amount of raw materials is 1.1: 1.
3. The sealwort ferment of claim 1, further comprising a yeast, wherein the yeast: the total amount of raw materials was 0.0005: 1.
4. The sealwort ferment of claim 1, further comprising an edible sea salt, wherein the edible sea salt: the total amount of raw materials is 0.0002:1.
5. The preparation method of the polygonatum sibiricum enzyme is characterized by comprising the following steps:
selecting materials: selecting raw materials without rottenness and mildew in the material selection process;
cleaning: cleaning the raw materials for 2-3 times;
drying: putting the cleaned raw materials in a clean place for airing;
metering and weighing: weighing raw materials according to a specified standard and storing;
cutting: cutting the weighed raw materials;
mixing and fermenting: mixing the cut raw materials, fermenting for 2 weeks at 5-30 deg.C, wherein no water drop can be added during fermentation;
and (3) filtering: filtering impurities generated in the fermentation process and substances which become residues after fermentation by using a filter for the fermented raw materials;
and (3) secondary fermentation: carrying out secondary fermentation on the liquid ferment generated after fermentation, wherein the fermentation time lasts for more than one year;
filling: and filling the liquid ferment subjected to secondary fermentation according to the standard.
6. The method for preparing the polygonatum enzyme according to claim 5, wherein the secondary fermentation process comprises a first stage and a second stage, the first stage fermentation period is 90 days, and the fermentation temperature is 37-37.5 ℃; the second stage fermentation period is more than 270 days, and the fermentation temperature is 16-22 ℃.
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| CN112167620A (en) * | 2020-09-22 | 2021-01-05 | 普洱学院 | Enzyme rhizoma polygonati and preparation method thereof |
| CN114982891A (en) * | 2022-06-29 | 2022-09-02 | 福建亿嘉康健康科技有限公司 | Preparation method of fruit and vegetable enzyme stock solution beverage |
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Application publication date: 20200414 |