CN105685987A - Ginseng fruit enzyme and preparation method thereof - Google Patents
Ginseng fruit enzyme and preparation method thereof Download PDFInfo
- Publication number
- CN105685987A CN105685987A CN201610075254.9A CN201610075254A CN105685987A CN 105685987 A CN105685987 A CN 105685987A CN 201610075254 A CN201610075254 A CN 201610075254A CN 105685987 A CN105685987 A CN 105685987A
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- CN
- China
- Prior art keywords
- ginseng
- radix ginseng
- herba herminii
- ferment
- stem
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 66
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 66
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 66
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 title abstract description 7
- 102000004190 Enzymes Human genes 0.000 title abstract description 6
- 108090000790 Enzymes Proteins 0.000 title abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000000354 decomposition reaction Methods 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000006385 ozonation reaction Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000005979 Citrus limon Nutrition 0.000 abstract 2
- 244000131522 Citrus pyriformis Species 0.000 abstract 2
- 235000012907 honey Nutrition 0.000 abstract 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 210000001835 viscera Anatomy 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000195474 Sargassum Species 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
- 108090000992 Transferases Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the field of food processing and in particular relates to a ginseng fruit enzyme and a preparation method thereof. The ginseng fruit enzyme is prepared from the following raw materials by weight: 5-10g of ginseng, 15-20g of ginseng stem, 20-25g of ginseng leaf, 40-60g of ginseng fruit, 2-3g of lemon and 70-80g of honey; and the ginseng, ginseng stem, ginseng leaf, ginseng fruit and lemon are sterilized with ozone and are minced under a clean condition and then are mixed with honey uniformly, and the mixture is fermented for 180 days at normal temperature. The ginseng fruit enzyme has the effects on tonifying five internal organs, soothing nerves, improving eyesight, improving intelligence and prolonging the service life after long-term use.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of Herba Herminii ferment and preparation method。
Background technology
Ferment is also called " enzyme ", and ferment is a kind of protein less than cell-unit, is a kind of specific proteins with biocatalysis。In its underwriter's body, the mediator of various Biochemical changes, the metabolism of all cells, new life, decomposition, digestion etc. in metabolism, all can't do without it。Ferment is had just to have life；Life is about to walk to death not to have ferment then to mean。Also just because of ferment plays indispensable role at body interior, almost it is responsible for all physiological activities in order to sustain life in conditioning organism, including: ponder a problem, move, sleep, breathe, indignation, cry or secretion hormone etc. is all the action result centered by ferment, closely bound up with human life, the serial reaction of its catalysis body, urge the carrying out of biosis, immunocyte is allowed to breed rapidly, thus strengthening the immunity of human body, help vivotoxin is discharged, it is achieved purify blood effect。Many times it is called " material lived ", " grasping the material of all vital movements "。
The activity of ferment is different because of the age, and by the baby being born to preschool period, the activity of ferment is to increase and constantly promotes；After entering the middle age, due to the problem such as life style and environmental pollution, the activity decrease of ferment, metabolic function are also because the age increases constantly decline。Ferment required in original human body is can to absorb from daily fruit-vegetable plant food completely, but ferment is very fragile, and it will lose activity completely more than 60 DEG C。Liking the Chinese of the heating cooking, why famine ferment is mainly this reason。
IUB(International Union of Biochemistry) ferment is summarized as six big classes (oxidation and reduction enzyme, transferase, isomery ferment, split conjunction ferment, link ferment), total there are about at human body more than 2000-3000 kind, and each ferment is only responsible for simple function, Each performs its own functions。Such as: digest food, maintain skin histology, generate energy, promote all biochemical reactions and metabolism。And vitamin, mineral and hormone are also required for ferment ability normal operation, to maintain every physiological function, life is continued。
Ferment adopts the pure plants such as various plants, vegetables and fruits, seed, medical herbs, Sargassum to be prepared by raw material。But, adopt additive when mostly producing, be not the processing technology adopting pure green。
Summary of the invention
For the drawbacks described above of prior art, a kind of Herba Herminii ferment provided by the invention and preparation method, be a kind of green processing technology, has tonifying five ZANG-organs, peace spirit, eyesight-improving intelligence-developing, takes effects such as lengthening one's life for a long time。
In order to achieve the above object, the present invention provides following technical scheme:
The weight proportion of a kind of Herba Herminii ferment and preparation method raw material is: Radix Ginseng 5-10g, Radix Ginseng stem 15-20g, Folium Ginseng 20-25g, Herba Herminii 40-60g, Fructus Citri Limoniae 2-3g, Mel 70-80g。
Wherein, the weight proportion of raw material is: Radix Ginseng 5g, Radix Ginseng stem 15g, Folium Ginseng 20g, Herba Herminii 40g, Fructus Citri Limoniae 2g, Mel 70g。
Wherein, the weight proportion of raw material is: Radix Ginseng 10g, Radix Ginseng stem 18g, Folium Ginseng 24g, Herba Herminii 56g, Fructus Citri Limoniae 2.1g, Mel 78g。
Wherein, concretely comprise the following steps:
Step one, Radix Ginseng, Radix Ginseng stem, Folium Ginseng, Herba Herminii, Fructus Citri Limoniae are carried out ozonization process, chopping clean when；
Step 2, Mel is put into the Radix Ginseng of chopping, Radix Ginseng stem, Folium Ginseng, Herba Herminii, Fructus Citri Limoniae, mix homogeneously；
Step 3, room temperature bottom fermentation 150 days, within first 30 days, the Radix Ginseng of mixing, Radix Ginseng stem, Folium Ginseng, Herba Herminii, Fructus Citri Limoniae, Mel are stirred twice every day by needs, each 10 minutes, within latter 150 days, seal fermentation up for safekeeping, the Herba Herminii ferment made；
Step 4, the Herba Herminii ferment filtration by making, decomposition, sterilization, fill。
The invention has the beneficial effects as follows: a kind of Herba Herminii ferment provided by the invention and preparation method there is tonifying five ZANG-organs, peace spirit, eyesight-improving intelligence-developing, take effects such as lengthening one's life for a long time。
In order to be able to be further understood that inventive feature and technology contents, refer to the detailed description below in connection with the present invention。
Detailed description of the invention
For further setting forth the technological means and effect thereof that the present invention takes, it is described in detail below in conjunction with the preferred embodiments of the present invention。
The weight proportion of a kind of Herba Herminii ferment and preparation method raw material is: Radix Ginseng 5-10g, Radix Ginseng stem 15-20g, Folium Ginseng 20-25g, Herba Herminii 40-60g, Fructus Citri Limoniae 2-3g, Mel 70-80g。
Further, the weight proportion of raw material is: Radix Ginseng 5g, Radix Ginseng stem 15g, Folium Ginseng 20g, Herba Herminii 40g, Fructus Citri Limoniae 2g, Mel 70g。
Further, the weight proportion of raw material is: Radix Ginseng 10g, Radix Ginseng stem 18g, Folium Ginseng 24g, Herba Herminii 56g, Fructus Citri Limoniae 2.1g, Mel 78g。
Further, concretely comprise the following steps:
Step one, Radix Ginseng, Radix Ginseng stem, Folium Ginseng, Herba Herminii, Fructus Citri Limoniae are carried out ozonization process, chopping clean when；
Step 2, Mel is put into the Radix Ginseng of chopping, Radix Ginseng stem, Folium Ginseng, Herba Herminii, Fructus Citri Limoniae, mix homogeneously；
Step 3, room temperature bottom fermentation 150 days, within first 30 days, the Radix Ginseng of mixing, Radix Ginseng stem, Folium Ginseng, Herba Herminii, Fructus Citri Limoniae, Mel are stirred twice every day by needs, each 10 minutes, within latter 150 days, seal fermentation up for safekeeping, the Herba Herminii ferment made；
Step 4, the Herba Herminii ferment filtration by making, decomposition, sterilization, fill。
The above; being only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, any those familiar with the art is in the technical scope that the invention discloses; change can be readily occurred in or replace, all should be encompassed within protection scope of the present invention。Therefore, protection scope of the present invention should described be as the criterion with scope of the claims。
Claims (4)
1. a Herba Herminii ferment and preparation method, it is characterised in that the weight proportion of raw material is: Radix Ginseng 5-10g, Radix Ginseng stem 15-20g, Folium Ginseng 20-25g, Herba Herminii 40-60g, Fructus Citri Limoniae 2-3g, Mel 70-80g。
2. a kind of Herba Herminii ferment according to claim 1 and preparation method, it is characterised in that the weight proportion of raw material is: Radix Ginseng 5g, Radix Ginseng stem 15g, Folium Ginseng 20g, Herba Herminii 40g, Fructus Citri Limoniae 2g, Mel 70g。
3. a kind of Herba Herminii ferment according to claim 1 and preparation method, it is characterised in that the weight proportion of raw material is: Radix Ginseng 10g, Radix Ginseng stem 18g, Folium Ginseng 24g, Herba Herminii 56g, Fructus Citri Limoniae 2.1g, Mel 78g。
4. a kind of Herba Herminii ferment according to claim 1 and preparation method, it is characterised in that concretely comprise the following steps:
Step one, Radix Ginseng, Radix Ginseng stem, Folium Ginseng, Herba Herminii, Fructus Citri Limoniae are carried out ozonization process, chopping clean when；
Step 2, Mel is put into the Radix Ginseng of chopping, Radix Ginseng stem, Folium Ginseng, Herba Herminii, Fructus Citri Limoniae, mix homogeneously；
Step 3, room temperature bottom fermentation 150 days, within first 30 days, the Radix Ginseng of mixing, Radix Ginseng stem, Folium Ginseng, Herba Herminii, Fructus Citri Limoniae, Mel are stirred twice every day by needs, each 10 minutes, within latter 150 days, seal fermentation up for safekeeping, the Herba Herminii ferment made；
Step 4, the Herba Herminii ferment filtration by making, decomposition, sterilization, fill。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610075254.9A CN105685987A (en) | 2016-02-03 | 2016-02-03 | Ginseng fruit enzyme and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610075254.9A CN105685987A (en) | 2016-02-03 | 2016-02-03 | Ginseng fruit enzyme and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685987A true CN105685987A (en) | 2016-06-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610075254.9A Pending CN105685987A (en) | 2016-02-03 | 2016-02-03 | Ginseng fruit enzyme and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685987A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173722A (en) * | 2016-06-30 | 2016-12-07 | 海南净植坊生物科技有限公司 | A kind of processing method of Noni fruit ferment |
| CN111317127A (en) * | 2018-12-17 | 2020-06-23 | 柏云峰 | Ginseng stem and leaf enzyme capable of growing for 5 years or less and preparation process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948747A (en) * | 2012-10-15 | 2013-03-06 | 吉林敖东大高酵素有限公司 | Ginseng ferment and preparation process thereof |
| CN103766792A (en) * | 2012-10-17 | 2014-05-07 | 刘旭 | Enzyme oral liquid and its preparation method |
| CN104856044A (en) * | 2015-06-10 | 2015-08-26 | 吉林大学 | Kefir ginseng enzyme and preparation method thereof |
| CN104957623A (en) * | 2015-07-09 | 2015-10-07 | 丁政然 | Preparation method of ginseng composite fruit-vegetable enzyme and a product |
| CN105231163A (en) * | 2015-09-24 | 2016-01-13 | 上海韬鸿化工科技有限公司 | Ginseng ferment and preparation method thereof |
-
2016
- 2016-02-03 CN CN201610075254.9A patent/CN105685987A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948747A (en) * | 2012-10-15 | 2013-03-06 | 吉林敖东大高酵素有限公司 | Ginseng ferment and preparation process thereof |
| CN103766792A (en) * | 2012-10-17 | 2014-05-07 | 刘旭 | Enzyme oral liquid and its preparation method |
| CN104856044A (en) * | 2015-06-10 | 2015-08-26 | 吉林大学 | Kefir ginseng enzyme and preparation method thereof |
| CN104957623A (en) * | 2015-07-09 | 2015-10-07 | 丁政然 | Preparation method of ginseng composite fruit-vegetable enzyme and a product |
| CN105231163A (en) * | 2015-09-24 | 2016-01-13 | 上海韬鸿化工科技有限公司 | Ginseng ferment and preparation method thereof |
Non-Patent Citations (3)
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|---|
| 王筠默: "《中药研究与临床应用》", 31 December 2006, 上海中医药大学出版社 * |
| 申龙澈: "《酵素让你皮肤好，变苗条，不易变老：风靡韩国的DIY酵素制作全书》", 30 September 2014, 团结出版社 * |
| 闫世英: "《酵素决定健康》", 31 January 2016, 中国医药科技出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173722A (en) * | 2016-06-30 | 2016-12-07 | 海南净植坊生物科技有限公司 | A kind of processing method of Noni fruit ferment |
| CN111317127A (en) * | 2018-12-17 | 2020-06-23 | 柏云峰 | Ginseng stem and leaf enzyme capable of growing for 5 years or less and preparation process thereof |
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Application publication date: 20160622 |