CN113785970A - Combined enzyme - Google Patents

Combined enzyme Download PDF

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Publication number
CN113785970A
CN113785970A CN202111020280.9A CN202111020280A CN113785970A CN 113785970 A CN113785970 A CN 113785970A CN 202111020280 A CN202111020280 A CN 202111020280A CN 113785970 A CN113785970 A CN 113785970A
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enzyme
percent
fruit
powder
weight
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宋茂清
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Xiamen Yilikang Biotechnology Co ltd
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Xiamen Yilikang Biotechnology Co ltd
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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
    • 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
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/173—Reuteri
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • 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
    • A23V2400/41—Pediococcus
    • A23V2400/413—Acidilactici
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/515—Animalis
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/517—Bifidum
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

Abstract

The invention discloses a combined enzyme, which belongs to the technical field of meal replacement food, and comprises the following components in parts by weight: 1-2 parts of probiotic enzyme, 2-3 parts of comprehensive grain and bean enzyme, 2-3 parts of high-fiber vegetable and fruit enzyme, 1-2 parts of soybean composite enzyme and 0.3-1.2 parts of sorbitol composition. The combined ferment disclosed by the invention is rich in nutrition, can be used as a meal replacement food, is remarkable in weight-losing effect and safe to use, can be used for conditioning bodies, and is suitable for popularization and application.

Description

Combined enzyme
Technical Field
The invention belongs to the technical field of meal replacement food, and particularly relates to a combined enzyme.
Background
The long-term energy intake of people exceeds the consumption due to high dietary heat, poor gastrointestinal function, poor living habits, little exercise and the like, so that excessive energy in the body is stored in the form of fat, even to the extent of damaging health. Various weight-reducing fertilizer products are produced in order to improve obesity, however, the weight-reducing effect of the current weight-reducing products on the market, such as weight-reducing tea, weight-reducing medicines, weight-reducing enzyme powder and the like, is not obvious, and the weight-reducing products are easy to rebound once the administration is stopped, and are easy to cause endocrine disturbance to influence the body health.
Therefore, how to provide a product with obvious weight-losing effect and safe use is a problem to be solved in the field.
Disclosure of Invention
The invention discloses a combined enzyme which can be used as a meal replacement food, has an obvious weight-losing effect and is safe to use and can be used for conditioning bodies.
In order to achieve the purpose, the invention adopts the following technical scheme:
the combined ferment comprises the following components in parts by weight:
1-2 parts of probiotic enzyme, 2-3 parts of comprehensive grain and bean enzyme, 2-3 parts of high-fiber vegetable and fruit enzyme, 1-2 parts of soybean composite enzyme and 0.3-1.2 parts of sorbitol composition.
The probiotic enzyme is prepared by mixing fruit enzyme powder, soy protein isolate, fructo-oligosaccharide and composite probiotic powder; the fruit ferment powder is rich in nearly 20 amino acids, vitamin B1, nicotinic acid, calcium, phosphorus, potassium, iron and zinc, and is rich in nutrition; the soybean protein isolate is one of a few varieties which can replace animal protein in plant protein; the fructo-oligosaccharide can regulate intestinal flora, proliferate bifidobacterium, promote calcium absorption, regulate blood fat and regulate immune function, and is beneficial to colonization of probiotics in the composite probiotic powder; the probiotics in the composite probiotic powder can promote the digestion and absorption of nutrient substances, competitively inhibit harmful microorganisms, eliminate toxins produced by the harmful microorganisms, and metabolize to produce vitamins, short-chain fatty acids, antioxidants and amino acid metabolites, thereby improving the gastrointestinal function and enhancing the immunity of organisms.
The comprehensive cereal enzyme is prepared by mixing comprehensive fruit and vegetable enzyme powder, comprehensive cereal enzyme powder, soybean protein isolate and fructo-oligosaccharide, wherein the comprehensive fruit and vegetable enzyme powder and the comprehensive cereal enzyme powder contain rich nutrient components such as saccharides, organic acids, mineral substances, vitamins, phenols, terpenes and the like, and can ensure the daily required nutrition.
The high-fiber vegetable and fruit enzyme is prepared by mixing vegetable and fruit enzyme powder and fructo-oligosaccharide, and is rich in cellulose.
The soybean composite enzyme is prepared by mixing comprehensive melon and fruit enzyme powder, soybean protein isolate and fructo-oligosaccharide, and is matched with fruit enzyme, so that the intestinal tract peristalsis is promoted, the defecation is increased, and the intestinal tract toxin is cleared.
The sorbitol composition is prepared by mixing fructo-oligosaccharide, sorbitol, soybean protein isolate, lactose and magnesium stearate, and can further promote colonization of probiotics, improve intestinal function and promote absorption of nutrients.
In conclusion, the invention combines a plurality of enzymes, can provide various nutrients required by the human body, has good satiety effect when used for replacing meals, and has no side effect; the enzymes are mutually matched, so that the health care tea can effectively maintain the balance of body metabolism, promote weight loss and slimming, expel toxin and beautify skin and improve the immunity of the organism, and is suitable for popularization and application.
Preferably, the combined ferment is characterized by comprising the following components in parts by weight:
1 part of probiotic enzyme, 2 parts of comprehensive grain and bean enzyme, 2 parts of high-fiber vegetable and fruit enzyme, 1 part of soybean composite enzyme and 1 part of sorbitol composition.
Further preferably, the combined ferment further comprises smooth ferment in parts by weight.
The smooth enzyme is prepared by mixing comprehensive fruit enzyme powder, fructo-oligosaccharide and lactose, can effectively promote intestinal tract peristalsis and increase defecation, and is beneficial to clearing intestinal tract toxins.
Preferably, the smooth ferment comprises the following components in percentage by weight:
50-70% of comprehensive fruit enzyme powder,
15 to 25 percent of fructo-oligosaccharide,
15 to 25 percent of lactose,
the comprehensive fruit enzyme powder is prepared by mixing and fermenting pawpaw, Hami melon, Meinong melon, tomato, mulberry, pineapple, grapefruit, passion fruit, edible yeast, papain and bromelain, filtering, adding maltodextrin, and drying.
Preferably, the probiotic ferment comprises the following components in percentage by weight:
45-55% of fruit enzyme powder,
20 to 30 percent of soybean protein isolate,
10 to 20 percent of fructo-oligosaccharide,
5 to 15 percent of composite probiotic powder,
the fruit enzyme powder is prepared by mixing and fermenting pineapple, orange, apple, edible yeast, bromelain and phospholipid, filtering, adding maltodextrin, and drying;
the composite probiotic powder is obtained by mixing lactobacillus casei, lactobacillus plantarum, lactobacillus lactis subspecies lactis, pediococcus acidilactici, bifidobacterium animalis, lactobacillus acidophilus, bifidobacterium bifidum, lactobacillus reuteri, bacillus coagulans, bifidobacterium longum, lactobacillus paracasei and lactobacillus rhamnosus powder, wherein the weight ratio of the lactobacillus casei, the lactobacillus plantarum, the lactobacillus lactis subspecies lactis, pediococcus acidilactici, the bifidobacterium animalis, the lactobacillus acidophilus, the bifidobacterium bifidum, the lactobacillus reuteri, the bacillus coagulans, the bifidobacterium longum, the lactobacillus paracasei and the lactobacillus rhamnosus powder is (9-12): (9-12): (7-8): (7-8): (7-8): (7-8): (7-8): (7-8): (7-8): (7-8): (7-8): (7-8).
Preferably, the comprehensive cereal bean ferment comprises the following components in percentage by weight:
25-35% of comprehensive fruit and vegetable enzyme powder,
25 to 35 percent of comprehensive cereal enzyme powder,
20 to 30 percent of soybean protein isolate,
10 to 20 percent of fructo-oligosaccharide,
the comprehensive fruit and vegetable enzyme powder is prepared by mixing and fermenting celery, carrots, spinach, cauliflower, eggplants, Korean vegetables, garlic, alfalfa sprouts, Chinese chives, edible yeast and papain, filtering, adding maltodextrin, and drying;
the comprehensive cereal ferment powder is prepared from semen glycines, semen Sojae Atricolor, herba Avenae Fatuae, fructus Hordei vulgaris, semen Fagopyri Esculenti, semen lablab album, semen Pruni Armeniacae, and alpha-amylase by mixing, fermenting, filtering, adding maltodextrin, and drying.
Preferably, the high-fiber vegetable and fruit ferment comprises the following components in percentage by weight:
80-90% of vegetable and fruit enzyme powder,
10 to 20 percent of fructo-oligosaccharide,
the vegetable and fruit enzyme powder is prepared from Mandarin orange, semen glycines, semen Maydis, Rubi fructus, rhizoma Dioscoreae, Plantago ovata seed husk, edible yeast and bromelain by mixing, fermenting, filtering, adding maltodextrin, and drying.
Preferably, the fruit ferment is prepared from fructus Psidii Guajavae Immaturus, fructus Citri Junoris, fructus Mali Pumilae, fructus Vitis Viniferae, fructus Actinidiae chinensis, fructus Musae, fructo-oligosaccharide, edible yeast, and bromelain by mixing, fermenting, and adding maltodextrin.
Preferably, the soybean compound enzyme comprises the following components in percentage by weight:
60-80% of comprehensive melon and fruit enzyme powder,
15 to 25 percent of soybean protein isolate,
5 to 15 percent of fructo-oligosaccharide,
the comprehensive melon and fruit enzyme powder is prepared by mixing and fermenting muskmelon, watermelon, pawpaw, dragon fruit, apple, carambola, tomato, edible yeast, phospholipid and bromelain, filtering, adding maltodextrin, and drying.
Preferably, the sorbitol composition comprises the following components in percentage by weight:
35 to 45 percent of sorbitol,
23 to 34 percent of soybean protein isolate,
15 to 25 percent of lactose,
5 to 15 percent of fructo-oligosaccharide,
1-2% of magnesium stearate.
In conclusion, the combined ferment disclosed by the invention is rich in nutrition, can be used as a meal replacement food, is remarkable in weight-losing effect and safe to use, and can be used for conditioning the body.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example 1
The combined ferment comprises the following components in parts by weight:
1 part of probiotic enzyme, 2 parts of comprehensive grain and bean enzyme, 2 parts of high-fiber vegetable and fruit enzyme, 1 part of soybean composite enzyme and 1 part of sorbitol composition.
The probiotic ferment comprises the following components in percentage by weight:
50 percent of fruit enzyme powder,
25 percent of soybean protein isolate,
15 percent of fructo-oligosaccharide,
10 percent of composite probiotic powder,
the fruit enzyme powder is prepared by mixing and fermenting pineapple, orange, apple, edible yeast, bromelain and phospholipid, filtering, adding maltodextrin, and drying, and the preparation method specifically comprises the following steps:
according to the weight ratio of 3.5: 3.5: 3.5: 38: 1: 0.1: 0.4: weighing 50 weight parts of pineapple, orange, apple, water, edible yeast, bromelain, phospholipid and maltodextrin;
mixing pineapple, orange, apple and water by a wall breaking machine to break the wall, obtaining a mixed solution, transferring to a fermentation tank, and sterilizing for later use;
inoculating edible yeast, bromelain and phospholipid into sterilized mixed solution, fermenting at 30 deg.C for about 30 days, and stirring for 30 min for 1-2 times per day;
filtering the fermentation liquor by a plate and frame filter after the fermentation is finished to obtain fermentation clear liquid;
adding maltodextrin into the clear fermentation liquid, and uniformly mixing to obtain a blending liquid;
spraying the prepared solution into powder.
The composite probiotic powder is obtained by mixing lactobacillus casei, lactobacillus plantarum, lactobacillus lactis subspecies lactis, pediococcus acidilactici, bifidobacterium animalis, lactobacillus acidophilus, bifidobacterium bifidum, lactobacillus reuteri, bacillus coagulans, bifidobacterium longum, lactobacillus paracasei and lactobacillus rhamnosus powder, wherein the weight ratio of the lactobacillus casei, the lactobacillus plantarum, the lactobacillus lactis subspecies lactis, pediococcus acidilactici, the bifidobacterium animalis, the lactobacillus acidophilus, the bifidobacterium bifidum, the lactobacillus reuteri, the bacillus coagulans, the bifidobacterium longum, the lactobacillus paracasei and the lactobacillus rhamnosus powder is 10: 10: 8: 8: 8: 8: 8: 8: 8: 8: 8: 8. (all the bacteria were commercially available).
The comprehensive cereal bean ferment comprises the following components in percentage by weight:
30 percent of comprehensive fruit and vegetable enzyme powder,
30 percent of comprehensive cereal enzyme powder,
25 percent of soybean protein isolate,
15 percent of fructo-oligosaccharide,
the comprehensive fruit and vegetable enzyme powder is prepared by mixing and fermenting celery, carrots, spinach, cauliflower, eggplants, Korean vegetables, garlic, alfalfa sprouts, Chinese chives, edible yeast and papain, filtering, adding maltodextrin, and drying, and the specific preparation method comprises the following steps:
according to the following steps: 2: 2: 2: 2: 2: 1: 1: 1: 36: 0.1: 0.9: weighing celery, carrot, spinach, cauliflower, eggplant, Korean vegetable, garlic, alfalfa sprouts, Chinese chives, water, papain, edible yeast and maltodextrin at a weight ratio of 48;
mixing celery, carrot, spinach, cauliflower, eggplant, Korean vegetable, garlic, alfalfa sprouts, Chinese chives and water by a wall breaking machine to break the wall, obtaining a mixed solution, transferring the mixed solution to a fermentation tank, and sterilizing for later use;
inoculating papain and edible yeast into the sterilized mixed solution, fermenting at 30 deg.C for about 30 days, and stirring for 30 min for 1-2 times per day;
filtering the fermentation liquor by a plate and frame filter after the fermentation is finished to obtain fermentation clear liquid;
adding maltodextrin into the clear fermentation liquid, and uniformly mixing to obtain a blending liquid;
spraying the prepared solution into powder.
The comprehensive cereal ferment powder is prepared from soybean, black bean, oat, barley, buckwheat, green hyacinth bean, sweet almond and alpha-amylase by mixing, fermenting, filtering, adding maltodextrin, and drying, and specifically comprises the following steps:
according to the following steps of 3: 3: 2: 2: 2: 2: 1: 40: 0.1: weighing soybean, black bean, oat, barley, buckwheat, green hyacinth bean, sweet almond, water, alpha-amylase and maltodextrin at a weight ratio of 44.9;
mixing semen glycines, semen Sojae Atricolor, herba Avenae Fatuae, fructus Hordei vulgaris, semen Fagopyri Esculenti, semen lablab album, semen Pruni Armeniacae, and water by wall breaking machine, breaking wall to obtain mixed solution, transferring to fermentation tank, and sterilizing;
inoculating alpha-amylase into the sterilized mixed solution, continuously fermenting at 30 ℃ for about 45 days, and stirring for 30 minutes each time for 1-2 times a day;
filtering the fermentation liquor by a plate and frame filter after the fermentation is finished to obtain fermentation clear liquid;
adding maltodextrin into the clear fermentation liquid, and uniformly mixing to obtain a blending liquid;
spraying the prepared solution into powder.
The high-fiber vegetable and fruit enzyme comprises the following components in percentage by weight:
85 percent of vegetable and fruit enzyme powder,
15 percent of fructo-oligosaccharide,
the vegetable and fruit enzyme powder is prepared by mixing and fermenting orange, soybean, corn, raspberry, yam, plantain seed husk, edible yeast and bromelain, filtering, adding maltodextrin and drying, and the preparation method specifically comprises the following steps:
according to the following steps of 6: 2: 2: 0.5: 1.5: 39: 0.8: 1.1: 0.1: weighing orange, soybean, corn, raspberry, yam, water, plantain seed husk, edible yeast, bromelain and maltodextrin at a weight ratio of 47;
mixing and breaking cell walls of orange, soybean, corn, raspberry, yam and water by a cell wall breaking machine to obtain a mixed solution, transferring the mixed solution to a fermentation tank, and sterilizing for later use;
inoculating Plantago ovata forsk, edible yeast and bromelain into sterilized mixed solution, fermenting at 30 deg.C for about 45 days, and stirring for 30 min for 1-2 times per day;
filtering the fermentation liquor by a plate and frame filter after the fermentation is finished to obtain fermentation clear liquid;
adding maltodextrin into the clear fermentation liquid, and uniformly mixing to obtain a blending liquid;
spraying the prepared solution into powder.
The fruit enzyme is prepared by mixing and fermenting guava, orange, apple, grape, kiwi fruit, banana, fructo-oligosaccharide, edible yeast and bromelain and then adding maltodextrin, and the preparation method comprises the following steps:
according to the following steps of 6: 6: 10: 6: 3: 2: 11.4: 4: 1.5: 0.1: weighing guava, orange, apple, grape, kiwi fruit, banana, water, fructo-oligosaccharide, edible yeast, bromelain and maltodextrin at a weight ratio of 50;
mixing fructus Psidii Guajavae Immaturus, fructus Citri Junoris, fructus Mali Pumilae, fructus Vitis Viniferae, fructus Actinidiae chinensis, fructus Musae and water by wall breaking machine to break wall, to obtain mixed solution, transferring to fermentation tank, and sterilizing;
inoculating fructo-oligosaccharide, edible yeast and bromelain into sterilized mixed solution, fermenting at 30 deg.C for about 30 days, and stirring for 30 min for 1-2 times per day;
adding maltodextrin into the fermentation liquor, mixing, packaging, and sterilizing at 121 deg.C for 20 min.
The soybean composite ferment comprises the following components in percentage by weight:
70 percent of comprehensive melon and fruit enzyme powder,
20 percent of soybean protein isolate,
10 percent of fructo-oligosaccharide,
the comprehensive melon and fruit enzyme powder is prepared by mixing and fermenting muskmelon, watermelon, pawpaw, dragon fruit, apple, carambola, tomato, edible yeast, phospholipid and bromelain, filtering, adding maltodextrin and drying, and the preparation method specifically comprises the following steps:
according to the following steps of 8: 8: 8: 3: 5: 5: 3: 8.4: 1.2: 0.3: 0.1: weighing muskmelon, watermelon, pawpaw, dragon fruit, apple, carambola, tomato, water, edible yeast, phospholipid, bromelain and maltodextrin at a weight ratio of 50;
mixing and breaking wall of muskmelon, watermelon, pawpaw, dragon fruit, apple, carambola, tomato and water by a wall breaking machine to obtain a mixed solution, transferring the mixed solution to a fermentation tank, and sterilizing for later use;
inoculating edible yeast, phospholipid and bromelain into sterilized mixed solution, fermenting at 30 deg.C for about 30 days, and stirring for 30 min for 1-2 times per day;
filtering the fermentation liquor by a plate and frame filter after the fermentation is finished to obtain fermentation clear liquid;
adding maltodextrin into the clear fermentation liquid, and uniformly mixing to obtain a blending liquid;
spraying the prepared solution into powder.
The sorbitol composition comprises the following components in percentage by weight:
the content of sorbitol is 40 percent,
29 percent of soybean protein isolate,
20 percent of lactose,
10 percent of fructo-oligosaccharide,
and 1% of magnesium stearate.
Further, smooth enzyme was prepared:
the smooth ferment comprises the following components in percentage by weight:
60 percent of the comprehensive fruit enzyme powder,
20 percent of fructo-oligosaccharide,
20 percent of lactose,
the comprehensive fruit enzyme powder is prepared by mixing and fermenting pawpaw, Hami melon, Meinong melon, tomato, mulberry, pineapple, grapefruit, passion fruit, edible yeast, papain and bromelain, filtering, adding maltodextrin, and drying, and specifically comprises the following steps:
according to the following steps of 6: 6: 6: 3: 3: 6: 3: 3: 13: 0.9: 0.06: 0.04: weighing 50 weight parts of pawpaw, Hami melon, Meinong melon, tomato, mulberry, pineapple, grapefruit, passion fruit, water, edible yeast, papain, bromelain and maltodextrin;
mixing fructus Chaenomelis, Hami melon, MEISONGGUA, fructus Lycopersici Esculenti, Mori fructus, fructus Ananadis Comosi, fructus Vitis Viniferae fructus Citri Grandis, Passion fruit and water by wall breaking machine to break wall, transferring to fermentation tank, and sterilizing;
inoculating edible yeast, papain and bromelain into the sterilized mixed solution, fermenting at 30 deg.C for about 30 days, and stirring for 30 min for 1-2 times per day;
filtering the fermentation liquor by a plate and frame filter after the fermentation is finished to obtain fermentation clear liquid;
adding maltodextrin into the clear fermentation liquid, and uniformly mixing to obtain a blending liquid;
spraying the prepared solution into powder.
The enzyme is taken every night (after two hours at night, 0.5-1 hour before sleep) 5-6g (suitable for people, and suitable for obese people and constipation people, and can be added), and is taken with warm boiled water of below 40 deg.C and above 200ml (for non-obese people, milk, yogurt, soybean milk, fruit juice, etc.), and after drinking, the same amount of warm boiled water is taken immediately. The food substitute and constipation patients should take the food for 7-15 days. For normal intestinal lavage and toxin expelling, the dosage is reduced to one or two times per week after 3-5 days to keep the intestinal tract clean and free of stubborn stool. During the period of taking the smooth enzyme, a large amount of water needs to be drunk every day or more water needs to be drunk at any time to help the detoxification.
Example 2
Weight loss and body conditioning were performed using the combined ferments prepared in example 1:
1. preparation phase (diet phase):
preparing to start to reduce the appetite three days before replacing the meal with the enzyme, wherein 8 becomes full on the first day, 6 becomes full on the second day, and 4 becomes full on the third day; at this stage, the smooth enzyme is taken once every night before sleep, and the specific method is shown in table 1.
TABLE 1
Figure BDA0003241658680000111
2. Meal replacement phase (14 days complete meal replacement):
the combination ferment of example 1 was used instead of a daily normal diet, with 3-5 meals daily being taken as appropriate, without any other food, including beverages (without limitation water). The specific method is shown in Table 2.
TABLE 2
Figure BDA0003241658680000121
The meal replacement stage strictly prohibits drinking and smoking; about 300ml of water needs to be drunk after three meals, the drinking amount is more than 3000ml (including the water amount for nutrition meals) every day, and the drinking amount is small, and the drinking amount is not enough for people with renal insufficiency; and selecting to eat food if the hunger sensation is strong. If the body has chronic diseases or hidden problems, the corresponding improvement reaction will occur. Hunger sensation appears in part of meal replacement persons on days 2-4, which is mainly caused by psychological factors and can be relieved in a short time; the meal replacement period is about day 6, people feel abnormally relaxed and smooth, the sleeping time is possibly shortened, the energy is vigorous, and the working efficiency is improved.
3. And (3) a re-eating stage:
after the enzyme meal replacement is finished, the food intake is restored, starting from soft food (semifluid food) and vegetarian food, the food intake is gradually restored to normal diet, and the food intake is gradually increased day by day until 8 minutes of satiety, namely the food intake habit and food intake standard of each day are determined. The specific method is shown in Table 3.
TABLE 3
Figure BDA0003241658680000122
Figure BDA0003241658680000131
After the diet is recovered, the weight of the body rises by 2-4 jin, which is the normal phenomenon and is the weight of food in the body after eating. Fermented food such as bread, pungent food, and cold or hard food are avoided within one week after diet recovery; overeating cannot be carried out within three months, because the fat cells have memory for three months, if overeating occurs, the fat cells can quickly return to the fat state; the cells are basically completely renewed after three months, the weight-losing effect is stable, and rebound can not happen.
Further, the weight, blood pressure, fasting blood glucose and uric acid of the eater who replaced the meal with the combination ferment by using the above method were measured at the diet stage and the re-test stage, and the results are shown in tables 4 to 7. Wherein the internal control group has no age difference, and the low age group has an age of 20 years or less, the middle age group has an age of 20-50 years, and the high age group has an age of 50 years or more.
TABLE 4
Group of Number of people (Ming) Initial body weight (kg, +/-S) Body weight at end stage (kg, +/-S)
Internal control group 20 78±2.2 69±0.8
Low age group 20 65±2.8 57±1.4
Middle age group 20 70±2.0 63±0.9
High age group 20 60±1.7 54±1.5
TABLE 5
Group of Number of people (Ming) Initial blood pressure (mmHg,. + -.) Final stage blood pressure (mmHg,. + -.)
Internal control group 5 150±10/90±8 120±3/80±3
Low age group 10 148±5/90±11 115±5/75±4
Middle age group 20 155±12/95±5 123±4/78±6
High age group 30 170±10/95±12 130±5/85±5
TABLE 6
Group of Number of people (Ming) Initial blood glucose (mmol/L,. + -.) End stageBlood sugar (mmol/L, ±)
Internal control group 5 8.2±0.5 5.1±0.4
Low age group 10 7.8±0.8 4.8±0.5
Middle age group 20 9.1±1.4 5.3±0.8
High age group 30 12±1.1 5.6±0.6
TABLE 7
Group of Number of people (Ming) Initial uric acid (μmol/L, ±) Final stage uric acid (mu mol/L, ±)
Internal controlGroup of 5 618±20 360±10
Low age group 10 580±23 320±16
Middle age group 20 643±15 358±20
High age group 20 689±10 389±13
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to the above-described embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (10)

1. The combined enzyme is characterized by comprising the following components in parts by weight:
1-2 parts of probiotic enzyme, 2-3 parts of comprehensive grain and bean enzyme, 2-3 parts of high-fiber vegetable and fruit enzyme, 1-2 parts of soybean composite enzyme and 0.3-1.2 parts of sorbitol composition.
2. The enzyme composition according to claim 1, comprising the following components in parts by weight:
1 part of probiotic enzyme, 2 parts of comprehensive grain and bean enzyme, 2 parts of high-fiber vegetable and fruit enzyme, 1 part of soybean composite enzyme and 1 part of sorbitol composition.
3. The enzyme assembly of claim 1 or 2, further comprising a smooth enzyme in parts by weight.
4. The enzyme combination according to claim 3,
the smooth ferment comprises the following components in percentage by weight:
50-70% of comprehensive fruit enzyme powder,
15 to 25 percent of fructo-oligosaccharide,
15 to 25 percent of lactose,
the comprehensive fruit enzyme powder is prepared by mixing and fermenting pawpaw, Hami melon, Meinong melon, tomato, mulberry, pineapple, grapefruit, passion fruit, edible yeast, papain and bromelain, filtering, adding maltodextrin, and drying.
5. The enzyme combination according to claim 1 or 2,
the probiotic ferment comprises the following components in percentage by weight:
45-55% of fruit enzyme powder,
20 to 30 percent of soybean protein isolate,
10 to 20 percent of fructo-oligosaccharide,
5 to 15 percent of composite probiotic powder,
the fruit enzyme powder is prepared by mixing and fermenting pineapple, orange, apple, edible yeast, bromelain and phospholipid, filtering, adding maltodextrin, and drying;
the composite probiotic powder is obtained by mixing lactobacillus casei, lactobacillus plantarum, lactobacillus lactis subspecies lactis, pediococcus acidilactici, bifidobacterium animalis, lactobacillus acidophilus, bifidobacterium bifidum, lactobacillus reuteri, bacillus coagulans, bifidobacterium longum, lactobacillus paracasei and lactobacillus rhamnosus powder, wherein the weight ratio of the lactobacillus casei, the lactobacillus plantarum, the lactobacillus lactis subspecies lactis, pediococcus acidilactici, the bifidobacterium animalis, the lactobacillus acidophilus, the bifidobacterium bifidum, the lactobacillus reuteri, the bacillus coagulans, the bifidobacterium longum, the lactobacillus paracasei and the lactobacillus rhamnosus powder is (9-12): (9-12): (7-8): (7-8): (7-8): (7-8): (7-8): (7-8): (7-8): (7-8): (7-8): (7-8).
6. The enzyme combination according to claim 1 or 2,
the comprehensive cereal bean ferment comprises the following components in percentage by weight:
25-35% of comprehensive fruit and vegetable enzyme powder,
25 to 35 percent of comprehensive cereal enzyme powder,
20 to 30 percent of soybean protein isolate,
10 to 20 percent of fructo-oligosaccharide,
the comprehensive fruit and vegetable enzyme powder is prepared by mixing and fermenting celery, carrots, spinach, cauliflower, eggplants, Korean vegetables, garlic, alfalfa sprouts, Chinese chives, edible yeast and papain, filtering, adding maltodextrin and drying;
the comprehensive cereal ferment powder is prepared from semen glycines, semen Sojae Atricolor, herba Avenae Fatuae, fructus Hordei vulgaris, semen Fagopyri Esculenti, semen lablab album, semen Pruni Armeniacae, and alpha-amylase by mixing, fermenting, filtering, adding maltodextrin, and drying.
7. The enzyme combination according to claim 1 or 2,
the high-fiber vegetable and fruit enzyme comprises the following components in percentage by weight:
80-90% of vegetable and fruit enzyme powder,
10 to 20 percent of fructo-oligosaccharide,
the vegetable and fruit enzyme powder is prepared by mixing and fermenting orange, soybean, corn, raspberry, Chinese yam, Plantago ovata seed husk, edible yeast and bromelain, filtering, adding maltodextrin and drying.
8. The enzyme combination according to claim 1 or 2,
the fruit enzyme is prepared by mixing and fermenting guava, orange, apple, grape, kiwi, banana, fructo-oligosaccharide, edible yeast and bromelain and then adding maltodextrin.
9. The enzyme combination according to claim 1 or 2,
the soybean composite ferment comprises the following components in percentage by weight:
60-80% of comprehensive melon and fruit enzyme powder,
15 to 25 percent of soybean protein isolate,
5 to 15 percent of fructo-oligosaccharide,
the comprehensive melon and fruit enzyme powder is prepared by mixing and fermenting muskmelon, watermelon, pawpaw, dragon fruit, apple, carambola, tomato, edible yeast, phospholipid and bromelain, filtering, adding maltodextrin and drying.
10. The enzyme combination according to claim 1 or 2,
the sorbitol composition comprises the following components in percentage by weight:
35 to 45 percent of sorbitol,
23 to 34 percent of soybean protein isolate,
15 to 25 percent of lactose,
5 to 15 percent of fructo-oligosaccharide,
1-2% of magnesium stearate.
CN202111020280.9A 2021-09-01 2021-09-01 Combined enzyme Pending CN113785970A (en)

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