CN107822115A - A kind of red pears composite enzyme of turmeric and preparation method thereof - Google Patents
A kind of red pears composite enzyme of turmeric and preparation method thereof Download PDFInfo
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- CN107822115A CN107822115A CN201711102910.0A CN201711102910A CN107822115A CN 107822115 A CN107822115 A CN 107822115A CN 201711102910 A CN201711102910 A CN 201711102910A CN 107822115 A CN107822115 A CN 107822115A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of red pears composite enzyme of turmeric, red pears enzyme stoste and turmeric are included.The invention has the advantages that fermenting speed can be accelerated, the more effective nutritional ingredient for extracting turmeric, fermentation period is reduced, avoid introducing miscellaneous bacteria, improve Product Safety.
Description
Technical field
The present invention relates to food fermentation technical field, more particularly to a kind of red pears composite enzyme of turmeric and preparation method thereof.
Background technology
Ferment is also known as " enzyme ", is a kind of special protein, and a kind of biocatalyst, it exist only in animal,
In the active organization of plant and microorganism, various chemical reactions in metabolism, can increase the various lifes of tissue in its underwriter's body
Change reaction (oxidation, reduction, decompose, synthesis, conversion) speed, the metabolism of every cell in human body is newborn, decompose, digestion, close
Into etc., ferment is depended on to complete, so ferment is referred to as " spring of life " again.
The carbon compound i.e. amino acid that ferment is made up of carbon, hydrogen, nitrogen, oxygen atom.Basically constitute amino and carboxyl is former
Sub- pavilion and, this is made according to the form after combination.About 300 kinds of the species of all atoms.There are 20 kinds of amino among these
Acid is used in human body.More than 50 such amino acid molecular is combined together, and the complicated connection as reversing necklace rises
Come and form protein.The combination of different types of amino acid forms various protein.Muscle be naturally also in this way, and
Collagen and some hormone hormones are also to be made up of protein.All ferment are also all protein.According to the kind of ferment
Class, have plenty of and be formed by connecting by 200 or 300 kind of amino acid, some still very big macromolecule constructions.
Red pears, also referred to as red Chinese pear (Pyrus Pyrifolia Nakai), are the exclusive kind in China, are distributed mainly on four
River and Yunnan etc. save.Through retrieval, red pears and the report of turmeric co-fermentation are also found no.
The content of the invention
The present invention proposes a kind of red pears composite enzyme of turmeric that can accelerate fermenting speed.
The technical proposal of the invention is realized in this way：
A kind of red pears composite enzyme of turmeric, includes red pears enzyme stoste and turmeric.
Yellow ginger, scientific name dioscorea zingiberensis wright, also known as, duration and degree of heating root.China is the original producton location of dioscorea zingiberensis wright, before more than 2,000 years《Mountain
Hai Jing》In just have the record of " Shaoze is hoped in Jingshan mountain, north, its more Chinese yam of grass ".Yellow ginger is Dioscoreaceae Dioscorea herbaceos perennial,
Yunnan yellow ginger is that Determination of Diosgenin highest is a kind of in the world.
Diosgenin of the root-like stock of yellow ginger containing the ﹪ of 1.1 ﹪~16.15,45 ﹪ or so starch, 40 ﹪ cellulose
And the chemical composition such as some water-soluble glycoside, alkaloids, flavonoid glycoside, cardiac glycosides, alkaloid, tannin, pigments.
Yellow ginger rhizome fruit can directly be used as medicine, and have the effect of clearing damp is clearing heat and detoxicating；Have now been discovered that yellow ginger is extractable 120 kinds
Expensive steroid hormone --- the sapogenin that composition and industry can not be synthesized largely；In addition root-like stock contains 50% starch, has
Clearing damp, it is clearing heat and detoxicating the effect of, it is among the people be used to treating the infection of skin acute festering type, soft tissue injury, honeybee sting, insect bite and various
Surgery inflammation, and physique enhancing and bone strengthening effect.
The primary efficacy of yellow ginger：
It is anti-oxidant, suppress tumour：The structure of contained gingerol and diarylheptanoids is respectively provided with very in yellow ginger
Strong anti-oxidant and effect of scavenging radical, have and suppress tumour, anti-aging except the effect such as " age mark ".
Appetizing spleen-tonifying, promote appetite：It has often been said that " winter eats radish, and the summer eats ginger ", the reason of " meal is not fragrant, eats ginger ".It is yellow
Ginger can saliva stimulating, gastric juice and digestive juice secretion, increase gastrointestinal peristalsis, improve a poor appetite.
Disinfecting detoxifying：Scientific research finds that yellow ginger can play a part of some antibiotic, especially to salmonella effect
More preferably, there is the effect of significantly inhibiting dermatophyte and killing connections Trichomonas vaginalis, various carbuncle sore tumefacting virus can be treated.
Reduce artery sclerosis：There are some researches show, the aggregation of ginger extract energy platelet, reduction serum cholesterol,
Triglycerides, low-density lipoprotein, reduce the generation of artery sclerosis.
Promote blood, disperse cold-evil：Yellow ginger can increase blood circulation, whole body is generated heat, and help to expel internal chill.
Preferably, the mass ratio of the red pears enzyme stoste and turmeric is 1~100：1~100.
Preferably, the mass ratio of the red pears enzyme stoste and turmeric is 50~100：1~10.
Preferably, the preparation method of the red pears enzyme stoste comprises the following steps：New scarlet pears are taken, defibrination is crushed, adds
Add brown sugar and strain, ferment, iterative cycles grinding, stirring, fermentation are ripe, separation of solid and liquid, produce.Wherein specific preparation side
Method can be " a kind of red for the Chinese invention patent of " CN106072093A " referring to the publication No. that applicant announces on November 9th, 2016
Pears ferment and preparation method thereof ".
Preferably, the turmeric is selected from fresh turmeric herb.
Present invention also offers a kind of method for preparing the red pears composite enzyme of the turmeric, comprise the following steps：Will be fresh
Turmeric herb, defibrination is crushed, adds red pears enzyme stoste, fermented, defibrination and filtering, are produced repeatedly.
Preferably, the fermentation time is more than 3 months；The temperature of the fermentation is normal temperature.
Present invention also offers a kind of method for preparing the red pears composite enzyme of the turmeric, comprise the following steps：Will be fresh
Turmeric herb, defibrination is crushed, add red pears enzyme stoste, fermented more than 12 months, obtain turmeric zymotic fluid；The turmeric is sent out again
Zymotic fluid is mixed with red pears enzyme activity Essence, normal temperature fermentation more than 3 months, is produced.
Preferably, the preparation method of the red pears enzyme activity Essence comprises the following steps：By the red pears zymogen
Liquid carries out grinding, stirring and fermentation repeatedly, separation of solid and liquid, and gained filtrate stands, filters, produce again；Red pears enzyme stoste
When being ground, it is divided into three-level grinding, is 45 μm to granularity；Wherein, the number of every grade of grinding is more than 50 times；The first order is ground
When temperature be 27 DEG C, the temperature when second level is ground is 18 DEG C, and temperature during tertiary grinding is 8 DEG C；The red pears ferment
Normal juice grinds after fermentation condition through the first order：24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice is through
Secondary grinder after fermentation condition is：20 DEG C of fermentation temperature, fermentation time are 4 days；The red pears ferment Normal juice is through tertiary grinding
After fermentation condition is：24 DEG C of fermentation temperature, fermentation time are 12 days.
Preferably, the mass ratio of the turmeric zymotic fluid and red pears enzyme activity Essence is 1~100：1~100.Make
To be preferred, the mass ratio of the turmeric zymotic fluid and red pears enzyme activity Essence can be respectively 10,20,30,40,50 or
60：100.
Compared with prior art, the beneficial effects of the invention are as follows：
Using the immersion turmeric herb fermentation of red pears enzyme stoste, fermenting speed can be accelerated, the more effective battalion for extracting turmeric
Form point, reduce fermentation period, avoid introducing miscellaneous bacteria, improve Product Safety.
Embodiment
The technical scheme in the present invention is clearly and completely described below, it is clear that described embodiment is only
Several embodiments therein of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
Embodiment 1：
A kind of red pears composite enzyme of turmeric, comprising red pears enzyme stoste and fresh turmeric herb, red pears enzyme stoste with it is new
The mass ratio of fresh ginger Huang herb is 100：1.Its preparation method is as follows：Fresh turmeric herb is cleaned, defibrination is crushed, adds red pears
Enzyme stoste, to maturation, defibrination and filtering, are produced repeatedly within 1 year for spontaneous fermentation at normal temperatures.
Wherein, the preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation are ripe, separation of solid and liquid, produce.Wherein specific preparation method can join
See Chinese invention patent " a kind of red pears ferment that publication No. that applicant announces on November 9th, 2016 is " CN106072093A "
And preparation method thereof ".
Embodiment 2：
A kind of red pears composite enzyme of turmeric, comprising red pears enzyme stoste and fresh turmeric herb, red pears enzyme stoste with it is new
The mass ratio of fresh ginger Huang herb is 50：1.Its preparation method is as follows：Fresh turmeric herb is cleaned, defibrination is crushed, adds red pears
Enzyme stoste, to maturation, defibrination and filtering, are produced repeatedly within 1 year for spontaneous fermentation at normal temperatures.
Wherein, the preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation are ripe, separation of solid and liquid, produce.Wherein specific preparation method can join
See Chinese invention patent " a kind of red pears ferment that publication No. that applicant announces on November 9th, 2016 is " CN106072093A "
And preparation method thereof ".
Embodiment 3：
A kind of red pears composite enzyme of turmeric, comprising red pears enzyme stoste and fresh turmeric herb, red pears enzyme stoste with it is new
The mass ratio of fresh ginger Huang herb is 50：10.Its preparation method is as follows：Fresh turmeric herb is cleaned, defibrination is crushed, adds red pears
Enzyme stoste, to maturation, defibrination and filtering, are produced repeatedly within 1 year for spontaneous fermentation at normal temperatures.
Wherein, the preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation are ripe, separation of solid and liquid, produce.Wherein specific preparation method can join
See Chinese invention patent " a kind of red pears ferment that publication No. that applicant announces on November 9th, 2016 is " CN106072093A "
And preparation method thereof ".
Embodiment 4：
A kind of red pears composite enzyme of turmeric, comprising red pears enzyme stoste and fresh turmeric herb, red pears enzyme stoste with it is new
The mass ratio of fresh ginger Huang herb is 100：10.Its preparation method is as follows：Fresh turmeric herb is cleaned, crushes defibrination, is added red
Pears enzyme stoste, to maturation, defibrination and filtering, are produced repeatedly within 1 year for spontaneous fermentation at normal temperatures.
Wherein, the preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation are ripe, separation of solid and liquid, produce.Wherein specific preparation method can join
See Chinese invention patent " a kind of red pears ferment that publication No. that applicant announces on November 9th, 2016 is " CN106072093A "
And preparation method thereof ".
Embodiment 5：
A kind of red pears composite enzyme of turmeric, comprising red pears enzyme stoste and fresh turmeric herb, red pears enzyme stoste with it is new
The mass ratio of fresh ginger Huang herb is 50：1.Its preparation method is as follows：By fresh turmeric herb, defibrination is crushed, adds red pears ferment
Stoste, fermentation obtain turmeric zymotic fluid in 12 months with up to maturation；Again by the turmeric zymotic fluid and red pears enzyme activity Essence
Mixed, normal temperature fermentation is produced for 3 months with up to maturation.
The preparation method of red pears enzyme activity Essence comprises the following steps：By red pears enzyme stoste progress grinding repeatedly
Mill, stirring and fermentation, separation of solid and liquid, gained filtrate stand, filter, produce again；When red pears enzyme stoste is ground, it is divided into
Three-level is ground, and is 45 μm to granularity；Wherein, the number of every grade of grinding is more than 50 times；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature during tertiary grinding is 8 DEG C；The red pears ferment Normal juice is ground through the first order
After fermentation condition is：24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice grinds after fermentation bar through the second level
Part is：20 DEG C of fermentation temperature, fermentation time are 4 days；The red pears ferment Normal juice is through tertiary grinding after fermentation condition：Fermentation
24 DEG C of temperature, fermentation time are 12 days.The mass ratio of the turmeric zymotic fluid and red pears enzyme activity Essence is 1：1.
The preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation are ripe, separation of solid and liquid, produce.Wherein specific preparation method can be referring to Shen
Ask someone on November 9th, 2016 announcement publication No. for " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
Embodiment 6：
A kind of red pears composite enzyme of turmeric, comprising red pears enzyme stoste and fresh turmeric herb, red pears enzyme stoste with it is new
The mass ratio of fresh ginger Huang herb is 50：10.Its preparation method is as follows：By fresh turmeric herb, defibrination is crushed, adds red pears ferment
Stoste, fermentation obtain turmeric zymotic fluid in 12 months with up to maturation；Again by the turmeric zymotic fluid and red pears enzyme activity Essence
Mixed, normal temperature fermentation is produced for 3 months with up to maturation.
The preparation method of red pears enzyme activity Essence comprises the following steps：By red pears enzyme stoste progress grinding repeatedly
Mill, stirring and fermentation, separation of solid and liquid, gained filtrate stand, filter, produce again；When red pears enzyme stoste is ground, it is divided into
Three-level is ground, and is 45 μm to granularity；Wherein, the number of every grade of grinding is more than 50 times；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature during tertiary grinding is 8 DEG C；The red pears ferment Normal juice is ground through the first order
After fermentation condition is：24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice grinds after fermentation bar through the second level
Part is：20 DEG C of fermentation temperature, fermentation time are 4 days；The red pears ferment Normal juice is through tertiary grinding after fermentation condition：Fermentation
24 DEG C of temperature, fermentation time are 12 days.The mass ratio of the turmeric zymotic fluid and red pears enzyme activity Essence is 1：100.
The preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation are ripe, separation of solid and liquid, produce.Wherein specific preparation method can be referring to Shen
Ask someone on November 9th, 2016 announcement publication No. for " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
Embodiment 7：
A kind of red pears composite enzyme of turmeric, comprising red pears enzyme stoste and fresh turmeric herb, red pears enzyme stoste with it is new
The mass ratio of fresh ginger Huang herb is 100：1.Its preparation method is as follows：By fresh turmeric herb, defibrination is crushed, adds red pears ferment
Stoste, fermentation obtain turmeric zymotic fluid in 12 months with up to maturation；Again by the turmeric zymotic fluid and red pears enzyme activity Essence
Mixed, normal temperature fermentation is produced for 3 months with up to maturation.
The preparation method of red pears enzyme activity Essence comprises the following steps：By red pears enzyme stoste progress grinding repeatedly
Mill, stirring and fermentation, separation of solid and liquid, gained filtrate stand, filter, produce again；When red pears enzyme stoste is ground, it is divided into
Three-level is ground, and is 45 μm to granularity；Wherein, the number of every grade of grinding is more than 50 times；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature during tertiary grinding is 8 DEG C；The red pears ferment Normal juice is ground through the first order
After fermentation condition is：24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice grinds after fermentation bar through the second level
Part is：20 DEG C of fermentation temperature, fermentation time are 4 days；The red pears ferment Normal juice is through tertiary grinding after fermentation condition：Fermentation
24 DEG C of temperature, fermentation time are 12 days.The mass ratio of the turmeric zymotic fluid and red pears enzyme activity Essence is 100：1.
The preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation are ripe, separation of solid and liquid, produce.Wherein specific preparation method can be referring to Shen
Ask someone on November 9th, 2016 announcement publication No. for " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
Embodiment 8：
A kind of red pears composite enzyme of turmeric, comprising red pears enzyme stoste and fresh turmeric herb, red pears enzyme stoste with it is new
The mass ratio of fresh ginger Huang herb is 100：10.Its preparation method is as follows：By fresh turmeric herb, defibrination is crushed, adds red pears ferment
Plain stoste, fermentation obtain turmeric zymotic fluid in 12 months with up to maturation；Again by the turmeric zymotic fluid and red pears enzyme activity elite
Liquid is mixed, and normal temperature fermentation is produced for 3 months with up to maturation.
The preparation method of red pears enzyme activity Essence comprises the following steps：By red pears enzyme stoste progress grinding repeatedly
Mill, stirring and fermentation, separation of solid and liquid, gained filtrate stand, filter, produce again；When red pears enzyme stoste is ground, it is divided into
Three-level is ground, and is 45 μm to granularity；Wherein, the number of every grade of grinding is more than 50 times；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature during tertiary grinding is 8 DEG C；The red pears ferment Normal juice is ground through the first order
After fermentation condition is：24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice grinds after fermentation bar through the second level
Part is：20 DEG C of fermentation temperature, fermentation time are 4 days；The red pears ferment Normal juice is through tertiary grinding after fermentation condition：Fermentation
24 DEG C of temperature, fermentation time are 12 days.The mass ratio of the turmeric zymotic fluid and red pears enzyme activity Essence is 50：100.
The preparation method of red pears enzyme stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation are ripe, separation of solid and liquid, produce.Wherein specific preparation method can be referring to Shen
Ask someone on November 9th, 2016 announcement publication No. for " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
In above-described embodiment, zymotic fluid can be sealed and is positioned in plastic bottle 7 days or so by fermenting-ripening, not expanded existing
As i.e. explanation fermentation is ripe.
Compared to the method (adding sugared spontaneous fermentation) of traditional zymotic turmeric, embodiment 1-4 fermentation period can be saved 3 months
Time；Embodiment 5-8 fermentation period can save the time of 4-5 months, and edible safety is higher.The present invention is by peculiar
Zymotechnique, can accelerate fermenting speed, reduce fermentation period, avoid introducing miscellaneous bacteria, in effectively extraction turmeric nutritional ingredient
Simultaneously, moreover it is possible to improve Product Safety.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (10)
- A kind of 1. red pears composite enzyme of turmeric, it is characterised in that：Include red pears enzyme stoste and turmeric.
- A kind of 2. red pears composite enzyme of turmeric according to claim 1, it is characterised in that：The red pears enzyme stoste and ginger Yellow mass ratio is 1~100：1~100.
- A kind of 3. red pears composite enzyme of turmeric according to claim 1, it is characterised in that：The red pears enzyme stoste and ginger Yellow mass ratio is 50~100：1~10.
- A kind of 4. red pears composite enzyme of turmeric according to claim any one of 1-3, it is characterised in that：The red pears ferment The preparation method of stoste comprises the following steps：New scarlet pears are taken, crush defibrination, add brown sugar and strain, fermentation, iterative cycles are ground Mill, stirring, fermentation, it is ripe, separation of solid and liquid, produce.
- A kind of 5. red pears composite enzyme of turmeric according to claim 1, it is characterised in that：The turmeric is selected from fresh turmeric Herb.
- A kind of 6. method for preparing the red pears composite enzyme of any one of the claim 1-5 turmerics, it is characterised in that including following Step：By fresh turmeric herb, defibrination is crushed, adds red pears enzyme stoste, fermented, defibrination and filtering, are produced repeatedly.
- 7. the method for the red pears composite enzyme of turmeric is prepared according to claim 6, it is characterised in that the fermentation time is 3 More than individual month；The temperature of the fermentation is normal temperature.
- A kind of 8. method for preparing the red pears composite enzyme of any one of the claim 1-5 turmerics, it is characterised in that including following Step：By fresh turmeric herb, defibrination is crushed, adds red pears enzyme stoste, ferments more than 12 months, obtains turmeric zymotic fluid；Again The turmeric zymotic fluid is mixed with red pears enzyme activity Essence, normal temperature fermentation more than 3 months, produced.
- 9. the method for the red pears composite enzyme of turmeric is prepared according to claim 8, it is characterised in that the red pears enzyme activity The preparation method of Essence comprises the following steps：By grinding, stirring and the fermentation of the red pears enzyme stoste progress repeatedly, solid-liquid Separation, gained filtrate stand, filter, produce again；When red pears enzyme stoste is ground, it is divided into three-level grinding, is to granularity 45μm；Wherein, the number of every grade of grinding is more than 50 times；The temperature when first order is ground is 27 DEG C, the temperature when second level is ground Spend for 18 DEG C, temperature during tertiary grinding is 8 DEG C；The red pears ferment Normal juice grinds after fermentation condition through the first order：Hair 24 DEG C of ferment temperature, fermentation time are 18 days；The red pears ferment Normal juice grinds after fermentation condition through the second level：Fermentation temperature 20 DEG C, fermentation time be 4 days；The red pears ferment Normal juice is through tertiary grinding after fermentation condition：When 24 DEG C of fermentation temperature, fermentation Between be 12 days.
- 10. the method for the red pears composite enzyme of turmeric is prepared according to claim 8, it is characterised in that the turmeric zymotic fluid Mass ratio with red pears enzyme activity Essence is 1~100：1~100.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205618A (en) * | 2019-08-06 | 2021-01-12 | 安徽善源康生物科技发展有限公司 | Kiwi fruit and red pear compound enzyme |
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| KR20040073651A (en) * | 2003-02-14 | 2004-08-21 | (주)에코텍 | Preparation method of functional drink and tea containing Curcuma longa L. |
| KR101623200B1 (en) * | 2015-08-18 | 2016-05-31 | 주식회사 다림바이오텍 | Manufacturing method of fermented and ripened Zingiberaceae, and fermented and ripened Zingiberaceae manufactured by the same |
| CN106072093A (en) * | 2016-04-27 | 2016-11-09 | 昆明满天红生物科技有限公司 | A kind of red pear ferment and preparation method and application |
| CN106616979A (en) * | 2016-11-30 | 2017-05-10 | 华南协同创新研究院 | Preparation method and application of turmeric fruit and vegetable enzyme |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040073651A (en) * | 2003-02-14 | 2004-08-21 | (주)에코텍 | Preparation method of functional drink and tea containing Curcuma longa L. |
| KR101623200B1 (en) * | 2015-08-18 | 2016-05-31 | 주식회사 다림바이오텍 | Manufacturing method of fermented and ripened Zingiberaceae, and fermented and ripened Zingiberaceae manufactured by the same |
| CN106072093A (en) * | 2016-04-27 | 2016-11-09 | 昆明满天红生物科技有限公司 | A kind of red pear ferment and preparation method and application |
| CN106616979A (en) * | 2016-11-30 | 2017-05-10 | 华南协同创新研究院 | Preparation method and application of turmeric fruit and vegetable enzyme |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112205618A (en) * | 2019-08-06 | 2021-01-12 | 安徽善源康生物科技发展有限公司 | Kiwi fruit and red pear compound enzyme |
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Application publication date: 20180323 |