http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104522669-B

Outgoing Links

Predicate Object
classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
filingDate 2015-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2017-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2017-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-104522669-B
titleOfInvention Maca enzyme and preparation method thereof
abstract The invention discloses a maca enzyme and a preparation method of the maca enzyme. Fresh maca is adopted as raw materials, and no pigment or antiseptic substance is added. The fresh maca is cleaned and dried, and roots of the maca are taken out; the roots are cut into slices; then the roots of the maca are mixed with brown sugar and water according to the weight ratio of 1:0.9-1.1:0.9-1.1, the brown sugar and the water are added and stirred evenly, plastic cloth and a rubber sleeve cover the upper portion of a bucket, and the bucket is covered with a bucket cover; fermentation is carried out for 30 to 40 days, and primary liquid of the maca enzyme is obtained; maca enzyme filter liquor is obtained through filtering; fermentation and ripening are carried out in a thermostatic chamber of 37.5 DEG C, and the maca enzyme is obtained. According to the prepared maca enzyme, the fresh maca is adopted as the raw materials, effective matter in the maca is fully released, the enzyme includes multienzyme enzymes, proteolysis enzymes, lipase enzymes and amylolysis enzymes, and includes macaenes, macamides, multiple natural vitamins, mineral substances, amino acid, microelements and the like, the preparation method is scientific in theory, equipment is simple, and the maca enzyme is suitable for being produced in a large scale.
priorityDate 2015-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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