Preparation method for red bamboo liquid

A technology for bamboo liquid and red bamboo, applied in the field of preparation of red bamboo liquid, can solve problems such as difficult control, complicated equipment, etc., and achieve the effects of low recycling cost, low equipment corrosion, and improved color and stability.

Active Publication Date: 2014-09-03
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese invention patent CN101798584A uses a continuous hydrothermal method to improve the enzymatic hydrolysis and conversion of cellulose to produce ethanol. The treatment temperature is 170-230 ° C. The equipment used is relatively complicated and difficult to control.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of Danzhu liquid, comprising the steps of:

[0023] 1) Select 100kg of fresh red bamboo, wash it, cut it into small pieces of 3-5cm, add 500k g pure water, crushed to obtain bamboo pulp;

[0024] 2) Water extraction: boil the bamboo pulp for 3-5 minutes, add 500 kg of boiled purified water cooled to room temperature, and then naturally cool to room temperature to obtain a water extraction mixture;

[0025] 3) Enzymolysis: adjust the pH of the water extraction mixture to 6, place it in a sealed fermentation tank, add a compound enzyme of cellulase and sucrase for enzymolysis, the enzymolysis time is 12 hours, the enzymolysis temperature is 43-45°C, the fiber The weight ratio of sucrase and sucrase is 4:1, and the amount of compound enzyme added is 60mg / kg;

[0026] 4) Filtration: Suction filter the bamboo pulp after enzymolysis, collect the filtrate, then pass the filtrate through microfiltration, the pore size of the microfiltration membrane is 0....

Embodiment 2

[0029] A preparation method of Danzhu liquid, comprising the steps of:

[0030] 1) Select 100kg of fresh red bamboo, wash it, cut it into small pieces of 3-5cm, add 600kg of pure water, smash it to obtain bamboo pulp;

[0031] 2) Water extraction: boil the bamboo pulp for 3-5 minutes, add 500 kg of boiled purified water cooled to room temperature, and then naturally cool to room temperature to obtain a water extraction mixture;

[0032] 3) Enzymolysis: adjust the pH of the water extraction mixture to 5, place it in a sealed fermentation tank, add a compound enzyme of cellulase and sucrase for enzymolysis, the enzymolysis time is 24 hours, the enzymolysis temperature is 43-45°C, the fiber The weight ratio of sucrase and sucrase is 4:1, and the amount of compound enzyme added is 80mg / kg;

[0033] 4) Filtration: Suction filter the bamboo pulp after enzymolysis, collect the filtrate, then pass the filtrate through microfiltration, the pore size of the microfiltration membrane is ...

Embodiment 3

[0036] A preparation method of Danzhu liquid, comprising the steps of:

[0037] 1) Select 100kg of fresh red bamboo, wash it, cut it into small pieces of 3-5cm, add 500kg of pure water, smash it to obtain bamboo pulp;

[0038] 2) Water extraction: boil the bamboo pulp for 3-5 minutes, add 600 kg of boiled purified water cooled to room temperature, and then naturally cool to room temperature to obtain a water extraction mixture;

[0039] 3) Enzymolysis: adjust the pH of the water extraction mixture to 5.5, place it in a sealed fermentation tank, add a compound enzyme of cellulase and sucrase for enzymolysis, the enzymolysis time is 18 hours, and the enzymolysis temperature is 43-45°C , the weight ratio of cellulase and sucrase is 4:1, and the amount of compound enzyme added is 70mg / kg;

[0040] 4) Filtration: Suction filter the enzymolyzed bamboo pulp first, collect the filtrate, then pass the filtrate through microfiltration, the microfiltration membrane has a pore size of 0....

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PUM

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Abstract

The invention discloses a preparation method for red bamboo liquid. The preparation method comprises the following steps: beating, aqueous extraction, enzymolysis, microfiltration and sterilization. The preparation method is free of any kind of food additives and adopts a super high temperature instantaneous sterilization method, and the nutrition and flavor of the red bamboo are retained. The red bamboo liquid is pleasant and sweet in smell, is free of artificial sugar, and avoids the health problem caused by adding sugar. The red bamboo liquid has the characteristics of being natural and healthy and meets the higher and higher demand of people on safety, nutrition and flavor of beverage.

Description

technical field [0001] The invention relates to a method for preparing a beverage, in particular to a method for preparing Danzhu liquid. Background technique [0002] Red bamboo, also known as pink single bamboo, scientific name: Bambusa chungii, is a species of Poaceae Bougainvillea genus, with a stalk height of 3-7m, a diameter of about 5cm, and a very long top drooping. When the stalk surface is young, it is densely covered with white powder. 30--60cm long, with many and nearly equal branches at each node. Produced in the south, the main producing areas are Guangdong, Guangxi, Fujian and Hunan. Danzhu liquid is the liquid contained in the body of Danzhu, which is rich in amino acids, metasilicate, multivitamins and more than 20 kinds of trace elements such as selenium, germanium, strontium, zinc, iron, etc. It has the functions of quickly quenching thirst, preventing getting angry, It has the effects of sobering up and enhancing physical fitness, and it is non-toxic an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/74A23L2/84
CPCA23L2/38A23L2/74A23L2/84
Inventor 陆强
Owner GUANGXI JIANMEILE FOOD
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