CN111084750A

CN111084750A - Fruit and vegetable enzyme capable of supplementing water and preserving health and preparation method thereof

Info

Publication number: CN111084750A
Application number: CN201911219111.0A
Authority: CN
Inventors: 刘全文; 杨庭飞; 刘立莉; 杨矾; 刘全莲; 苏金
Original assignee: Anhui Miaoqi Tree Biotechnology Co ltd
Current assignee: Anhui Miaoqi Tree Biotechnology Co ltd
Priority date: 2019-12-03
Filing date: 2019-12-03
Publication date: 2020-05-01

Abstract

The invention discloses a fruit and vegetable enzyme capable of supplementing water and preserving health and a preparation method thereof, wherein the fruit and vegetable enzyme comprises the following raw materials: oranges, small green vegetables, purple cabbages, lettuce, spinach, green peppers, blueberries, apples, pears, dragon fruits, water, sugar and collagen, the fruit and vegetable ferment can supplement moisture to the skin in time, and meanwhile, the skin is fully moisturized due to the existence of the collagen, so that the skin has a strong moisturizing effect. After being absorbed by skin, the skin enters into dermal tissues and is filled between the dermis of the skin, so that local collapse can be quickly filled, the skin tightness is increased, pores are reduced, fine wrinkles are smoothed, the skin is tight and elastic, the collagen can promote the skin to absorb enzymes in fruits and vegetables, the moisture in the skin is further kept, and the health-preserving effect is achieved.

Description

Fruit and vegetable enzyme capable of supplementing water and preserving health and preparation method thereof

Technical Field

The invention relates to the technical field of fruit and vegetable enzymes, and particularly relates to a fruit and vegetable enzyme capable of supplementing water and preserving health and a preparation method thereof.

Background

Enzymes are catalysts for various biochemical reactions, and are found in all living cells, and food enzymes are classified into proteases, lipases, cellulases, and amylases. The ferment has a single function, so each ferment has one function, each ferment respectively plays its own role, and the ferment can maintain the normal operation of various functions of the human body together, and the ferment is a very special complex protein which is the most important mediator for various chemical changes in the metabolism in the human body, namely if no ferment exists in the human body, no chemical change exists, and the metabolism cannot be realized. When the enzyme is deficient, people can easily become old, the skin can be lack of water, the more the enzyme is stored, the healthier the people are, and the moisture can be supplemented to the skin in time. One person's ferment storage volume and energy are directly proportional, along with the increase in age, the ferment can slowly reduce, when feeling unable satisfied metabolic needs, the human body will die, when human ferment effect is weak or reduce, various bad symptoms will appear, people need can make internal ferment reach a normal horizontal value through normal dietary habit and a good living space, but now because air pollution, water pollution, pesticide pollution, western medicine, antiseptic etc. all direct or indirect influence the function of ferment. Therefore, it is necessary to provide a preparation method of a pure natural fruit and vegetable enzyme which contains no artificial pigment, chemical perfume and preservative.

Disclosure of Invention

The fruit and vegetable enzyme can supplement moisture to skin in time, and meanwhile, due to the existence of collagen, the skin is full of moisture and enters dermal tissues after being absorbed by the skin, the collagen is filled between the dermis of the skin, so that local collapse can be quickly filled, the skin tightness is increased, pores are reduced, fine lines are flattened, the skin is tight and elastic, the collagen can promote the skin to absorb the enzyme in the fruit and vegetable, the moisture in the skin is further kept, and the health-preserving effect is achieved, so that the problems in the background art are solved.

In order to achieve the purpose, the invention provides the following technical scheme: the fruit and vegetable enzyme capable of supplementing water and preserving health comprises the following raw materials: the feed additive comprises citrus, small green vegetables, purple cabbages, lettuce, spinach, green peppers, blueberries, apples, pears, dragon fruits, water, sugar and collagen, and is prepared from the following components in parts by weight: 2-6 parts of collagen, 12.0-12.5 parts of sugar, 49.5-50.5 parts of water, 1-6 parts of dragon fruit, 1-6 parts of pear, 1-6 parts of apple, 1-6 parts of blueberry, 1-6 parts of green pepper, 1-6 parts of spinach, 1-6 parts of lettuce, 1-6 parts of purple cabbage, 1-6 parts of cabbage and 1-6 parts of citrus.

Preferably, the collagen content is 2-6 parts, the sugar content is 12.0-12.5 parts, the water content is 49.5-50.5 parts, the dragon fruit content is 2-5 parts, the pear content is 2-5 parts, the apple content is 2-5 parts, the blueberry content is 2-5 parts, the green pepper content is 2-5 parts, the spinach content is 2-5 parts, the lettuce content is 2-5 parts, the purple cabbage content is 2-5 parts, the small green vegetable content is 2-5 parts, and the citrus content is 2-5 parts.

Preferably, the collagen content is 2.8 parts, the sugar content is 12.2 parts, the water content is 50 parts, the dragon fruit content is 3.5 parts, the pear content is 3.5 parts, the apple content is 3.5 parts, the blueberry content is 3.5 parts, the green pepper content is 3.5 parts, the spinach content is 3.5 parts, the lettuce content is 3.5 parts, the purple cabbage content is 3.5 parts, the small green vegetable content is 3.5 parts, and the citrus content is 3.5 parts.

Preferably, the fruits and vegetables comprise fresh fruits and vegetables picked within three days, such as oranges, small green vegetables, purple cabbages, lettuce, spinach, green peppers, blueberries, apples, pears and dragon fruits.

The invention provides another technical scheme: the preparation method of the fruit and vegetable enzyme capable of replenishing water and preserving health comprises the following steps:

s1: adopting an ultrahigh pressure treatment system to carry out high pressure treatment on the raw material for a period of time, so that the tissue structure and the three-strand helical structure of the collagen are loosened and denatured, and the collagen is separated from other proteins;

s2: selecting fruits and vegetables, removing the fruits and vegetables which are shriveled and lose water and are damaged by worms and have obvious damages on the outer surfaces, cleaning each residual fruit and vegetable for ten minutes by using clean water, sterilizing the fruits and vegetables for ten minutes by using ultraviolet rays after cleaning, cleaning the fruits and vegetables for ten minutes by using distilled water, and cleaning the fruits and vegetables;

s3: peeling and removing kernels of part of fruits and vegetables to be treated, chopping all the fruits and vegetables, putting the chopped fruits and vegetables into a fermentation bottle, fully stirring the chopped fruits and vegetables to uniformly mix the fruits and vegetables, controlling the room temperature of the fermentation bottle to be constant, carrying out sealed fermentation until the sealed fermentation is stopped until the pH is in the range of 3-5, and filtering the fermentation bottle to obtain a stock solution of the fruits and vegetables;

s4: and (3) taking another clean volumetric flask, pasteurizing the stock solution of the vegetables and fruits, pouring the collagen, the sugar and the stock solution of the vegetables and fruits into the volumetric flask according to the mass parts, pouring water according to the mass parts, mixing, and filling under the aseptic condition.

Preferably, in the process of S3, in order to effectively seal fruits and vegetables, the mouth of the fermentation bottle is plugged with a rubber plug to ensure the complete sealing of the fermentation bottle during the fermentation process.

Compared with the prior art, the invention has the beneficial effects that:

according to the fruit and vegetable enzyme for moisturizing and health preserving provided by the invention, the fruit and vegetable enzyme can timely supplement moisture to the skin, and the skin is full of moisture due to the existence of the collagen, so that the skin has a strong moisturizing effect, 70% of important components of the skin are the collagen, and the permeation force, moisturizing force and repairing function of the supplemented collagen and the human-like collagen in the human skin are stronger than those of common collagen. The collagen can promote the absorption of the skin on enzymes in fruits and vegetables, further keep the moisture in the skin and achieve the effect of health preservation.

Drawings

FIG. 1 is a flow chart of the preparation of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The fruit and vegetable enzyme capable of supplementing water and preserving health comprises the following raw materials: the feed additive comprises citrus, small green vegetables, purple cabbages, lettuce, spinach, green peppers, blueberries, apples, pears, dragon fruits, water, sugar and collagen, and is prepared from the following components in parts by weight: the fruit and vegetable food is characterized by comprising the following components, by weight, 2.8 parts of collagen, 12.2 parts of sugar, 50 parts of water, 3.5 parts of pitaya, 3.5 parts of pear, 3.5 parts of apple, 3.5 parts of blueberry, 3.5 parts of green pepper, 3.5 parts of spinach, 3.5 parts of lettuce, 3.5 parts of purple cabbage, 3.5 parts of small green vegetables and 3.5 parts of citrus.

In order to better show the preparation process of the fruit and vegetable enzyme for water supplementing and health preserving, the embodiment provides a preparation method of the fruit and vegetable enzyme for water supplementing and health preserving, which includes the following steps:

the method comprises the following steps: adopting an ultrahigh pressure treatment system to carry out high pressure treatment on the raw material for a period of time, so that the tissue structure and the three-strand helical structure of the collagen are loosened and denatured, and the collagen is separated from other proteins;

step two: selecting fruits and vegetables, removing the fruits and vegetables which are shriveled and lose water and are damaged by worms and have obvious damages on the outer surfaces, cleaning each residual fruit and vegetable for ten minutes by using clean water, sterilizing the fruits and vegetables for ten minutes by using ultraviolet rays after cleaning, cleaning the fruits and vegetables for ten minutes by using distilled water, and cleaning the fruits and vegetables;

step three: peeling and denucleating part of fruits and vegetables to be treated, chopping all the fruits and vegetables, putting the chopped fruits and vegetables into a fermentation bottle, fully stirring to uniformly mix the fruits and vegetables, controlling the room temperature of the fermentation bottle to be constant, carrying out sealed fermentation, plugging a rubber plug into a bottle opening of the fermentation bottle in order to effectively seal the fruits and vegetables, ensuring the fermentation bottle to be completely sealed in the fermentation process until the sealed fermentation is stopped within the PH3-5 range, and filtering the fermentation bottle to obtain a stock solution of the fruits and vegetables;

step four: and (3) taking another clean volumetric flask, pasteurizing the stock solution of the vegetables and fruits, pouring the collagen, the sugar and the stock solution of the vegetables and fruits into the volumetric flask according to the mass parts, pouring water according to the mass parts, mixing, and filling under the aseptic condition.

In conclusion, the moisturizing and health preserving fruit and vegetable enzyme and the preparation method thereof provided by the invention can timely supplement moisture to skin through the fruit and vegetable enzyme, and meanwhile, the skin is fully moisturized due to the existence of the collagen, so that the fruit and vegetable enzyme has a strong moisturizing effect. 70% of the important components of the skin are collagen, and the similar human collagen which supplements the collagen and is homologous with the collagen in the skin of a human body has stronger penetrability, moisturizing ability and repairing function than the common collagen. After being absorbed by skin, the skin enters into dermal tissues and is filled between the dermis of the skin, so that local collapse can be quickly filled, the skin tightness is increased, pores are reduced, fine wrinkles are smoothed, the skin is tight and elastic, the collagen can promote the skin to absorb enzymes in fruits and vegetables, the moisture in the skin is further kept, and the health-preserving effect is achieved.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

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

1. The fruit and vegetable enzyme capable of supplementing water and preserving health is characterized by comprising the following raw materials: the feed additive comprises citrus, small green vegetables, purple cabbages, lettuce, spinach, green peppers, blueberries, apples, pears, dragon fruits, water, sugar and collagen, and is prepared from the following components in parts by weight: 2-6 parts of collagen, 12.0-12.5 parts of sugar, 49.5-50.5 parts of water, 1-6 parts of dragon fruit, 1-6 parts of pear, 1-6 parts of apple, 1-6 parts of blueberry, 1-6 parts of green pepper, 1-6 parts of spinach, 1-6 parts of lettuce, 1-6 parts of purple cabbage, 1-6 parts of cabbage and 1-6 parts of citrus.

2. The fruit and vegetable enzyme capable of supplementing water and preserving health as claimed in claim 1, wherein the collagen content is 2-6 parts, the sugar content is 12.0-12.5 parts, the water content is 49.5-50.5 parts, the dragon fruit content is 2-5 parts, the pear content is 2-5 parts, the apple content is 2-5 parts, the blueberry content is 2-5 parts, the green pepper content is 2-5 parts, the spinach content is 2-5 parts, the lettuce content is 2-5 parts, the purple cabbage content is 2-5 parts, the small green vegetable content is 2-5 parts, and the citrus content is 2-5 parts.

3. The fruit and vegetable enzyme capable of supplementing water and preserving health as claimed in claim 1, wherein the collagen content is 2.8 parts, the sugar content is 12.2 parts, the water content is 50 parts, the dragon fruit content is 3.5 parts, the pear content is 3.5 parts, the apple content is 3.5 parts, the blueberry content is 3.5 parts, the green pepper content is 3.5 parts, the spinach content is 3.5 parts, the lettuce content is 3.5 parts, the red cabbage content is 3.5 parts, the small green vegetable content is 3.5 parts, and the citrus content is 3.5 parts.

4. The fruit and vegetable enzyme capable of supplementing water and preserving health as claimed in claim 1, wherein the fruits and vegetables comprise citrus, cabbage, purple cabbage, lettuce, spinach, green pepper, blueberry, apple, pear and dragon fruit, and fresh fruits and vegetables picked within three days are adopted.

5. The preparation method of the fruit and vegetable ferment for supplementing water and preserving health according to any one of claims 1 to 4, characterized by comprising the following steps:

6. The method for preparing fruit and vegetable ferment with water supplementing and health preserving functions as claimed in claim 5, wherein in the process of S3, in order to effectively seal fruits and vegetables, a rubber plug is inserted into a bottle opening of the fermentation bottle, so as to ensure the complete sealing of the fermentation bottle in the fermentation process.