Method for preparing hypotensive mulberry leaf tea bag

A technology of making tea in bags and lowering blood pressure, which is applied in the field of food industry and achieves the effect of wide sources and low price

Active Publication Date: 2014-02-12
陕西省汉阴县金惠荞富硒绿色产品开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention prepares mulberry leaf source ACE inhibitory peptide from mulberry leaf protein by ultrasonic-assisted enzymatic method,

Method used

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  • Method for preparing hypotensive mulberry leaf tea bag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Remove the stalks of fresh mulberry leaves and clean them. After beating, make a 5% (w / v, g / mL) suspension with distilled water, place in a 40kHz ultrasonic washing tank, set the temperature of the water bath to 40°C, etc. When the temperature of the water bath reaches the set temperature, at natural pH, add neutral protease (sourced from Bacillus subtilis) according to the enzyme amount of 2500U / g, stir evenly and turn on the ultrasonic wave, the ultrasonic power is 90W, ultrasonic assisted enzymatic hydrolysis for 30 minutes, and then centrifuged. The enzymatic hydrolyzate was concentrated, freeze-dried, and set aside; fresh mulberry leaves were removed, cooled at room temperature for 5 hours, cut into 1 cm wide strips, boiled for 60 seconds, then dried in the shade at room temperature for 10 hours, dried at 50°C, and crushed. For mulberry leaf tea powder, add 1% (w / w, g / g) of the above-mentioned freeze-dried mulberry leaf protein enzymatic hydrolyzate to the mulberry ...

Embodiment 2

[0024] Remove the stalks of fresh mulberry leaves and clean them. After beating, make a 7.5% (w / v, g / mL) suspension with distilled water, place it in a 40kHz ultrasonic washing tank, set the temperature of the water bath to 45°C, etc. When the temperature of the water bath reaches the set temperature, under the natural pH, add neutral protease (sourced from Bacillus subtilis) according to the enzyme amount of 3000U / g, stir evenly and turn on the ultrasonic wave, the ultrasonic power is 105W, ultrasonic assisted enzymatic hydrolysis for 40min, and then centrifuged. The enzymatic hydrolyzate was concentrated, freeze-dried, and set aside; another fresh mulberry leaf was removed, cooled at room temperature for 6 hours, cut into 2cm wide strips, boiled for 75 seconds, then dried in the shade at room temperature for 11 hours, dried at 55°C, and crushed. For mulberry leaf tea powder, add 3% (w / w, g / g) of the above-mentioned freeze-dried mulberry leaf protein enzymatic hydrolyzate to t...

Embodiment 3

[0026] Remove the stalks of fresh mulberry leaves and clean them. After beating, make a 10% (w / v, g / mL) suspension with distilled water, place it in a 40kHz ultrasonic washing tank, set the temperature of the water bath to 50°C, etc. When the temperature of the water bath reaches the set temperature, under the natural pH, add neutral protease (sourced from Bacillus subtilis) according to the enzyme amount of 3500U / g, stir evenly and turn on the ultrasonic wave, the ultrasonic power is 120W, ultrasonic assisted enzymatic hydrolysis for 50min, and then centrifuged. The enzymatic hydrolyzate was concentrated, freeze-dried, and set aside; fresh mulberry leaves were removed, cooled at room temperature for 7 hours, cut into 3 cm wide strips, boiled for 90 seconds, then dried in the shade at room temperature for 12 hours, dried at 60°C, and crushed. For mulberry leaf tea powder, add 5% (w / w, g / g) of the above-mentioned freeze-dried mulberry leaf protein enzymatic hydrolyzate to the mu...

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Abstract

The invention provides a method for preparing a hypotensive mulberry leaf tea bag. The method comprises the following steps: removing stalks of fresh mulberry leaves, cleaning the fresh mulberry leaves, pulping and adding protease; performing ultrasonic assisted enzymolysis, and centrifuging after enzymolysis; concentrating supernatant of an enzymolysis product, and lyophilizing to obtain mulberry protein antihypertensive peptide; mixing and blending the mulberry protein antihypertensive peptide and mulberry leaf tea powder; packaging, and sterilizing to obtain the hypotensive mulberry leaf tea bag. The problem of mulberry leaf protein is difficult to hydrolyze due to the existence of pectin can be solved by utilizing ultrasonic wave application in the enzymolysis process, so that the ACE (angiotensin converting enzyme) inhibition activity of the mulberry protein enzymatic hydrolysate can be increased, and the IC 50 (half inhibit concentration) value is 1.12-2.76mg/mL.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a preparation method of blood pressure-lowering mulberry leaf teabag. Background technique [0002] Mulberry leaves are abundant in my country and are mainly used for cultivating silkworms. With people's research and continuous understanding of mulberry leaves, the rich nutrients and bioactive components of mulberry leaves determine its nutritional health and medicinal value. Modern science shows that mulberry leaves are a good functional food. The main active ingredients in mulberry leaves are flavonoids and flavonoid glycosides, alkaloids, polysaccharides, sterols, amino acids and D N J (1-deoxynojirimycin) etc. Long-term consumption has the effects of lowering blood pressure, lowering blood fat, lowering blood sugar and anti-aging. However, flavonoids play a role in lowering blood pressure in mulberry leaves, and their content and activity are relatively low. At present, there a...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 吴琼英贾俊强颜辉桂仲争
Owner 陕西省汉阴县金惠荞富硒绿色产品开发有限责任公司
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