Instant maca preparation and preparation method thereof

A technology for instant majia and preparations, which is applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of reduced proportion and absorption rate of active ingredients, destruction of functional ingredients, low enzymatic hydrolysis efficiency, etc., and achieves biological preservation. Active, endocrine regulation, suitable for a wide range of people

Active Publication Date: 2014-04-30
西藏月王藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this kind of tea is convenient to drink, the extraction rate of maca is low, and the ratio of active ingredients and absorption rate are also reduced.
Chinese Patent Application No. 201210175241.0 discloses "a preparation method of Maca active extract", which uses food grade acetone, ethanol or isopropanol mixed with water as a solvent, and adopts the method of percolation to carry out water extraction of Maca, but this The disadvantage of this method is also that the extraction time is long and the extraction rate is low.
This method has improved the extraction rate of Maca than water extraction, but this method also has the following shortcoming to be improved: 1, it is that Maca and okra are extracted together, and contain a large amount of water in the extraction solvent, cause The efficiency of enzymatic hydrolysis is not high; 2. After the enzymatic hydrolysis reaction, it needs to be heated to boiling state, which not only increases the energy consumption and prolongs the extraction time, but also the high temperature extraction will damage the functional components

Method used

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  • Instant maca preparation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of instant maga preparation, its key technology is to make according to the following steps:

[0044] 1) Pretreatment: Remove the leaves and roots of fresh maca, clean it, and slice it with a slicer;

[0045] 2) Grinding: pass the flake maca through a grinder to make the particle size of maca uniform, which is beneficial to enzymatic extraction;

[0046] 3) Enzymolysis: Take a compound enzyme preparation with 0.8% of the mass of maca, add pure water with 1 times the mass of maca to the compound enzyme preparation and stir evenly to make the compound enzyme preparation fused. The compound enzyme preparation is composed of amylase, cellulase , hemicellulase and protease, the mass ratio of amylase, cellulase, hemicellulase and protease is 2:3:4:2, and then the composite enzyme preparation after fusion is added to granular maca to make Maca enzymatic hydrolysis; the enzymolysis temperature is controlled at 60°C, the pH is controlled at 4.5, and the enzymolysis time ...

Embodiment 2

[0070] A kind of instant maga preparation, its key technology is to make according to the following steps:

[0071] 1) Pretreatment: Remove the leaves and roots of fresh maca, clean it, and slice it with a slicer;

[0072] 2) Grinding: pass the flake maca through a grinder to make the particle size of maca uniform, which is beneficial to enzymatic extraction;

[0073] 3) Enzymolysis: Take a compound enzyme preparation with 1.5% of the mass of maca, add pure water of 1 times the mass of maca to the compound enzyme preparation and stir evenly to make the compound enzyme preparation fused. The compound enzyme preparation is composed of amylase, cellulase , hemicellulase and protease, the mass ratio of amylase, cellulase, hemicellulase and protease is 2:3:4:2, and then the composite enzyme preparation after fusion is added to granular maca to make Maca enzymatic hydrolysis; the enzymolysis temperature is controlled at 40°C, the pH is controlled at 6, and the enzymolysis time is 1...

Embodiment 3

[0097] A kind of instant maga preparation, its key technology is to make according to the following steps:

[0098] 1) Pretreatment: Remove the leaves and roots of fresh maca, clean it, and slice it with a slicer;

[0099] 2) Grinding: pass the flake maca through a grinder to make the particle size of maca uniform, which is beneficial to enzymatic extraction;

[0100] 3) Enzymolysis: Take a compound enzyme preparation with 1.2% of the mass of maca, add pure water with 1 times the mass of maca to the compound enzyme preparation and stir evenly to make the compound enzyme preparation fused. The compound enzyme preparation is composed of amylase, cellulase , hemicellulase and protease, the mass ratio of amylase, cellulase, hemicellulase and protease is 2:3:4:2, and then the composite enzyme preparation after fusion is added to granular maca to make Maca enzymatic hydrolysis; the enzymolysis temperature is controlled at 50°C, the pH is controlled at 5, and the enzymolysis time is...

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Abstract

The invention belongs to the field of deep processing of foods and particularly relates to a production method for maca foods. The maca foods are prepared by the steps of pre-treating maca, grinding, carrying out enzymolysis, separating, digesting, homogenizing, drying and the like. The production method has the beneficial effects that a complex enzyme preparation composed of amylase, cellulose, hemicellulase and protease is used for extracting maca so that effective components in the maca can be effectively extracted; the dissolving speed of the maca is increased and the maca is very easy to absorb by a human body; the beneficial effects of the maca can be expressed very well and the aims of enhancing the immunity of a human body, adjusting the internal secretion, delaying aging and the like are realized. In an enzymolysis process, less water is added into the complex enzyme preparation to fuse the complex enzyme preparation so that the recycling rate of the maca is improved, the resource utilization rate is high and the extraction time is greatly shortened. With the adoption of a homogenization method, the enzymolyzed effective components can be uniformly and mutually mixed, so that the effective components can be rapidly dissolved in the water and are easily absorbed by the human body.

Description

technical field [0001] The invention belongs to the field of deep processing of food, in particular to a production method of maga food. Background technique [0002] Maca (Lepidiummeyenii, maca), also known as Maca, Peruvian ginseng, etc., belongs to the cruciferous plant. It is native to the Andes mountains at an altitude of 3500-5000 meters such as Cuzco and Kenin in Peru. In 1992, Maca was approved by the United Nations Food and Agriculture Organization. Organization (FAO) recommended to the world as a nutritional supplement, is a safe food. Tests conducted by the International Doping and Sports Nutrition Testing and Research Center showed that Maca did not contain any banned drug ingredients from the International Olympic Committee. my country has successfully planted Maca in Lijiang, Yunnan and other areas with an altitude of 3000-4500 meters. On May 18, 2011, the Ministry of Health [2011] No. 13 Announcement has officially approved Maca as a national new resource foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/105A23V2002/00A23V2200/30
Inventor 赵辉
Owner 西藏月王藏药科技有限公司
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