Method for inhibiting lepidium meyenii activity

A technology of maca black mustard and enzyme activity, which is applied in botany equipment and methods, plant preservation, heating preservation of fruits/vegetables, etc., can solve the problems of dissolution loss, large loss of nutrients, and long blanching treatment time, etc. Achieve the effect of small loss of nutrients, more retention, and obvious passivation effect

Inactive Publication Date: 2013-02-20
THE RES INST OF RESOURCES INSECTS RIRI OF THE CHINESE ACADEMY OF FORESTRY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Using hot water blanching technology to inactivate the myrosinase in Maca not only takes a long time for blanching, but also causes a large loss of nutrients in the process of hot water blanching. The effective active ingredients in Maca roots such as soluble protein, Alkaloids, glucosinolates and total phenols will diffuse into hot water and dissolve in large quantities

Method used

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  • Method for inhibiting lepidium meyenii activity
  • Method for inhibiting lepidium meyenii activity
  • Method for inhibiting lepidium meyenii activity

Examples

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Embodiment 1

[0035] 1. Cooling treatment

[0036] Store the fresh maca with stems and leaves removed, washed and drained in a refrigerator at 4°C, so that the temperature of the maca roots is kept at 4°C for later use.

[0037] Maca among the present invention can also be directly carried out high-temperature saturated steam heat treatment after washing, draining.

[0038] 2. Heat treatment

[0039]Put the cooled 500g maca root in a pressure vessel, and pass the saturated steam prepared by an electric heating steam generator (Shanghai Huazheng Special Boiler Co., Ltd., HX-7.5D type) into the pressure vessel, and the maca root Carry out heat treatment, wherein, the relative pressure of the saturated steam that is passed into the pressure vessel is 0.35MPa, the time of passing the saturated steam is 50s, the flow rate of the controlled saturated steam is 4.8L / s, make the saturated steam that passes into the pressure vessel The quality is 250g, the ratio of the quality of the saturated stea...

Embodiment 2

[0044] In addition to the cooling treatment step, the temperature of the maca root is kept at 0°C; the relative pressure of the saturated steam introduced into the pressure vessel in the heating treatment step is 0.50 MPa, the time of entering the saturated steam is 30s, and the flow rate of the saturated steam is controlled to be 2.63L / s, make the quality of the saturated steam that passes into the pressure vessel be 50g, promptly pass into the quality of the saturated steam in the pressure vessel and the ratio of the quality of the Maca that is placed in the pressure vessel is 0.1:1, promptly every processing 100g Maca When making coffee, it is necessary to pass into the pressure vessel that the absolute pressure is 0.5MPa except for the saturated steam 10g, and all the other are identical with embodiment 1.

Embodiment 3

[0046] In addition to the cooling treatment step, the temperature of the maca root is kept at 2°C; the relative pressure of the saturated steam introduced into the pressure vessel in the heating treatment step is 0.25MPa, the time of entering the saturated steam is 60s, and the flow rate of the saturated steam is controlled to be 2.18L / s, the quality of the saturated steam that passes into the pressure vessel is 350g, promptly passes into the quality of the saturated steam in the pressure vessel and the ratio of the quality of the maca that is placed in the pressure vessel is 0.7:1, promptly every processing 100g maca When making coffee, it is necessary to pass into the pressure vessel that the absolute pressure is 0.25MPa except for the saturated steam 70g, and all the other are identical with embodiment 1.

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Abstract

The invention discloses a method for inhibiting lepidium meyenii myrosinase activity. The method comprises the step that maca is subjected to short-time heat treatment by using stem, wherein fresh lepidium meyenii is blanched in high-temperature steam, such that activity of myrosinase in lepidium meyenii is inhibited or deactivated. The method has high lepidium meyenii myrosinase deactivation efficiency. With the method, myrosinase activity is low, such that lepidium meyenii storage life or shelf life can be prolonged. Also, with the method provided by the invention, glucosinolate content in prepared lepidium meyenii is maintained high, such that lepidium meyenii bioactivity is well maintained, and original nutrients and appearance quality in lepidium meyenii are well preserved. Also, the method is simple and feasible, and energy-saving. The method has the advantages of low cost, good working environment, good sanitary environment, and no pollution.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and relates to a preservation and treatment method for medicinal and edible plants, in particular to a preservation and treatment method for inhibiting the activity of biological enzymes after the cruciferous plant maca is treated with high-temperature steam. Background technique [0002] Maca (Lepidium meyenii Walp.) is a herbaceous plant native to the alpine mountainous area of ​​the Andes above 3500m above sea level in Peru. It belongs to the genus Brassicaceae and has a long history of cultivation and consumption. Multiple effects. The glucosinolates and various metabolites in Maca are the main active substances of Maca's health effects, which have anti-cancer, anti-oxidation and antibacterial effects. [0003] The content of glucosinolate in fresh maca is high, but the content of glucosinolate in commercial maca dry powder is very low. -Myrosinase system, in the process of ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A01N3/00
CPCY02P60/85
Inventor 涂行浩张弘徐涓陈晓鸣郑华冯颖甘瑾张敏
Owner THE RES INST OF RESOURCES INSECTS RIRI OF THE CHINESE ACADEMY OF FORESTRY
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