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Cassava leaf extract and preparation method and application thereof

A technology of cassava leaves and extracts, which is applied in the field of cassava leaf extracts and its preparation and application, can solve the problems of denaturation of proteins and other components, no plant leaves, and influence on product quality, so as to improve the comprehensive utilization rate and agricultural The effect on gross output

Inactive Publication Date: 2010-06-30
INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production process used in current reports or production to extract leaf protein is usually carried out under high temperature conditions, or requires the use of acid, alkali and organic solvents, etc.; these conditions will lead to denaturation of protein and other components, thereby affecting the quality of the product
[0004] At present, there are no relevant reports on the use of plant leaves, especially the use of cassava leaf protein to produce solid beverages at home and abroad.

Method used

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  • Cassava leaf extract and preparation method and application thereof
  • Cassava leaf extract and preparation method and application thereof
  • Cassava leaf extract and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, preparation cassava leaf solid beverage

[0029] 1) Pre-treatment of raw materials: Fresh cassava leaves (collected in Chinese cassava planting bases, such as Hainan, Guangxi and other provinces) are cleaned of impurities and yellow leaves, washed with drinking water, drained and placed in a blast drying oven at 100°C Inactivate in the environment for 10 minutes, then take it out, when the temperature of the oven drops to 50°C, put the cassava leaves after drying, and continue to dry until the water content is less than 5%. After cooling, use a sample grinder and a cyclone mill Crush and pass through 40 meshes.

[0030] 2) Active ingredient extraction: Weigh 2kg of leaf powder, add 20L of deionized water, soak at room temperature for 30 minutes, control the temperature at 40°C, and add 0.6% protease of leaf powder mass under the condition of pH4.0 (the protease is 1398 Protease, the activity is 100,000-200,000 IU / g, purchased from Wuxi Enzyme Preparation ...

Embodiment 2

[0035] Embodiment 2, the concrete steps of the processing method of preparing cassava leaf solid beverage comprise:

[0036] 1) Pretreatment of raw materials: Fresh cassava leaves are cleaned of impurities and yellow leaves, washed with drinking water, drained, put into a blast drying oven at 105°C for 8 minutes, then taken out, and waited until the temperature of the oven drops to At 55°C, put the greened cassava leaves in and continue to dry until the water content is less than 3%. After cooling, grind them with a sample grinder and a cyclone mill, and pass through 60 meshes.

[0037] 2) Active ingredient extraction: Weigh 1.5kg of leaf powder, add 18L of deionized water, soak at room temperature for 60 minutes, control the temperature at 70°C, and add 1.4% protease (the protease is 1398 Neutral protease, with an activity of 100,000-200,000 IU / g, was purchased from Wuxi Enzyme Preparation Factory). Constant temperature extraction for 16 hours.

[0038] 3) Concentration and...

Embodiment 3

[0042] Embodiment 3, preparation cassava leaf solid beverage

[0043] 1) Pretreatment of raw materials: Fresh cassava leaves are cleaned of impurities and yellow leaves, washed with drinking water, drained, put into a blast drying oven at 105°C for 15 minutes, and then taken out, until the temperature of the oven drops to At 60°C, add the greened cassava leaves and continue to dry until the water content is less than 3%. After cooling, grind them with a sample grinder and a cyclone mill, and pass through 80 meshes.

[0044] 2) Active ingredient extraction: Weigh 1.0kg leaf powder, add 10L deionized water, soak at room temperature for 40 minutes, control temperature at 60°C, and add 2% protease of leaf powder mass (the protease is 1398 Neutral protease, with an activity of 100,000-200,000 IU / g, was purchased from Wuxi Enzyme Preparation Factory). Constant temperature extraction for 16 hours.

[0045] 3) Concentration and deodorization: Concentrate the above hydrolyzate on a d...

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Abstract

The invention discloses a cassava leaf extract and a preparation method and an application thereof. The extract is prepared in the method which comprises the following steps: 1) cassava leaf powder is soaked in deionized water for 0.5-1 hour at room temperature, then the deionized water is added with compound enzyme preparations, enzymolysis reaction is carried out, and enzymolysis liquid is filtered and collected after the reaction, wherein the compound enzyme preparations contain amylase, protease and lipase; and 2) the enzymolysis liquid is decompressed and concentrated and fishy smell is removed at 50-80 DEG C, thus obtaining the cassava leaf extract. The prepared extract contains various nutritional components which are contained in cassava leaves, such as protein (more than or equal to 5 percent), amino acids (containing amino acids which are essential and half-essential to human bodies and having 18 kinds in all), vitamins (6 kinds), minerals (6 kinds), glucide (2 percent to 3 percent) and other physiologically-active components. As a nutrition enhancer, the cassava leaf extract can be used for preparing nutritional type liquid or solid beverages and nutrition enhancing foods. The method improves the comprehensive utilization ratio of plant leaf resource and the total agricultural output value.

Description

technical field [0001] The invention relates to a cassava leaf extract and its preparation method and its application in the preparation of solid drinks. Background technique [0002] Plant leaf resources are very rich. Many leaves and crop stems and leaves contain not only rich protein, but also fat, sugar, vitamins and minerals, with high nutritional value. Cassava leaves contain not only the ingredients of common plant leaves, but also physiologically active ingredients such as flavonoids and β-carotene. [0003] The production process used to extract leaf protein in current reports or production is usually carried out under high temperature conditions, or requires the use of acids, alkalis and organic solvents, etc.; these conditions will lead to denaturation of proteins and other components, thereby affecting the quality of the product. [0004] At present, there are no relevant reports on utilizing plant leaves, especially cassava leaf protein, to produce solid bevera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/30A23L2/52A23L33/105
Inventor 吕飞杰李开绵台建祥陆小静陈晓明蒋小静付勤
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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