Method for producing aroma enhanced and bitter removed lotus leaf beverage through enzymolysis

The technology of lotus leaf and enzymatic method is applied in the field of plant extraction and plant beverage production to achieve the effects of good smell, long fragrance, and increase of flavonoid content and alkaloid content.

Inactive Publication Date: 2013-07-10
HONGHU CITY CHENGUANG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0018] Although this paper studies the aroma-enhancing effect of β-glucoside, there is still room for improvement in the extraction process, separation

Method used

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  • Method for producing aroma enhanced and bitter removed lotus leaf beverage through enzymolysis
  • Method for producing aroma enhanced and bitter removed lotus leaf beverage through enzymolysis
  • Method for producing aroma enhanced and bitter removed lotus leaf beverage through enzymolysis

Examples

Experimental program
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Effect test

preparation example 1

[0040] Preparation Example 1: Preparation of phthalic acid-hydrochloric acid buffer

[0041] Measure 5 ml of 0.2 mol / L phthalic acid aqueous solution and 4.070 ml of 0.2 mol / L HCl aqueous solution, mix them, and then dilute to 20 ml with water to obtain a phthalic acid-hydrochloric acid buffer solution with a pH of 2.2.

[0042] Replace the volume of the above 4.07 ml of 0.2 mol / L HCl solution with 3.960 ml, 3.295 ml, 2.642 ml, 2.022 ml, 1.470 ml, 0.990 ml, 0.597 ml, 0.263 ml, respectively, so that the pH is 2.4, 2.6, 2.8 respectively , 3.0, 3.2, 3.4, 3.6 and 3.8 buffer solutions.

preparation example 2

[0043] Preparation Example 2: Extraction of β-glucosidase

[0044] Weigh 9 parts of lotus seeds with the same weight, add polyvinylpolypyrrolidone (PVPP) with a mass ratio of 1:5 to the lotus seeds, and then add the above-mentioned phthalic acid-hydrochloric acid buffer with a pH of 2.2-3.8 pre-cooled to 4°C solution (9 parts in total), the mass ratio of which to lotus seeds was 1:8, ground into a slurry on an ice bath, centrifuged at 11,000 rpm for 7 minutes at 5°C, and the supernatant was taken, and the same buffer solution was used to dilute to 50 mL, that is, The crude enzyme solution obtained is respectively numbered 1-9, that is, number 1 corresponds to the crude enzyme solution obtained from the pH 2.2 buffer solution, number 2 corresponds to the crude enzyme solution obtained from the pH 2.4 buffer solution, and number 3 corresponds to the obtained crude enzyme solution from the pH 2.6 buffer solution. No. 4 corresponds to the crude enzyme solution obtained from pH 2...

preparation example 3

[0045] Preparation Example 3: Separation and Purification of β-Glucosidase

[0046] According to the method in Zhang Liang (" lotus seed β-glucosidase characteristics and its research on the aroma-enhancing effect of lotus leaf beverage", "Master's Thesis of Huazhong Agricultural University", 2008), the crude enzyme liquid of above-mentioned numbering 1-9 Separation and purification were carried out under the following conditions: the range of ammonium sulfate salting-out was 50-70% saturation, DEAE-5 cellulose was selected for ion exchange column chromatography, and then purified by Sephadex G-100. The specific enzyme activity of the purified β-glucosidase obtained by each number is higher than 965.03 × 10 -3 U / mg

[0047] Enzyme activity test

[0048] According to Zhang Liang ("the characteristics of lotus seed β-glucosidase and its research on the aroma-enhancing effect of lotus leaf beverage", "Master's Thesis of Huazhong Agricultural University", 2008) the test met...

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Abstract

The invention relates to a method for producing an aroma enhanced and bitter removed lotus leaf beverage through enzymolysis. The method comprises the following steps of: (1) weighing lotus leaf powder, adding a certain quantity of water, blending uniformly, extracting in a water bath, performing microwave extraction, and filtering to remove residue; (2) degassing under normal pressure, and adjusting the pH value; (3) adding lotus seed flavor enzyme, performing enzymolysis reaction in the water bath, and filtering with heat to remove residue; and (4) flavoring: adding vitamin C and sucrose into lotus leaf beverage, filtering, sterilizing, cooling, filling, and thus obtaining the aroma enhanced and bitter removed lotus leaf beverage. Through sensory evaluation and index testing on the obtained beverage, the lotus leaf beverage with strong aroma and gentle smell is obtained. According to the method, functional substances in lotus leaves are extracted, so that the quality of the beverage is greatly improved; and through further treatment by the flavor enzyme, the beverage has thick, pure and soft aroma and smell and has good market prospect and economic benefits.

Description

technical field [0001] The invention relates to a method for extracting plant functional substances and its specific application, in particular to a method for extracting flavor enzymes from lotus seeds, and a method for using the flavor enzymes to produce aroma-enhancing and bitter lotus leaf beverages, belonging to plant extraction And plant beverage production field. Background technique [0002] The lotus leaf is the leaf of the Nymphaeaceae plant lotus. Its upper surface is dark green or yellow-green and rough, and the lower surface is light grayish brown and smooth. There is a protruding petiole residue in the center, and many thick veins shoot out from the center to the surroundings. The lotus leaf is brittle and easily broken, with a slight fragrance and a slightly astringent taste. [0003] Lotus has a very wide distribution area in China, and is mainly produced in Hunan, Hubei, Zhejiang, Jiangsu, Jiangxi and other places with vast water sources. Regardless of whe...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
Inventor 杨凌唐汪华
Owner HONGHU CITY CHENGUANG IND
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