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A kind of preparation method of Danzhu liquid

A technology of bamboo liquid and red bamboo, which is applied in the field of preparation of red bamboo liquid, can solve the problems of complex equipment and difficult control, and achieve the effect of improving color and stability

Active Publication Date: 2015-10-14
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 100kg of pure water, smash it to obtain bamboo pulp;

[0024] 2) High-pressure treatment: put the bamboo pulp into a high-pressure tank, pressurize to 30MPa, make the pressure uniform, and keep it for 10 minutes to return to normal pressure;

[0025] 3) Enzymolysis: adjust the pH 6 of the high-pressure treated bamboo pulp, place it in a sealed fermentation tank, add a compound enzyme of cellulase and sucrase for enzymolysis, the enzymolysis time is 12 hours, and the enzymolysis temperature is 43-45 ℃, the weight ratio of cellulase 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 ultrafiltration, cut off the hollow fiber ultrafiltration membrane with a relative molecu...

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 100kg of pure water, smash it to obtain bamboo pulp;

[0031] 2) High-pressure treatment: put the bamboo pulp into a high-pressure tank, pressurize to 20MPa, make the pressure uniform, and keep it for 20min to return to normal pressure;

[0032] 3) Enzymolysis: adjust the pH5 of the bamboo pulp after high-pressure treatment, place it in a sealed fermentation tank, add a compound enzyme of cellulase and sucrase for enzymolysis, the enzymolysis time is 24 hours, and the enzymolysis temperature is 43-45 ℃, the weight ratio of cellulase 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 ultrafiltration, cut off the hollow fiber ultrafiltration membrane with a relative mole...

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 100kg of pure water, smash it to obtain bamboo pulp;

[0038] 2) High-pressure treatment: put the bamboo pulp into a high-pressure tank, pressurize to 25MPa, make the pressure uniform, and keep it for 15 minutes to return to normal pressure;

[0039] 3) Enzymolysis: adjust the pH of the bamboo pulp after the high-pressure treatment to 5.5, place it in a sealed fermenter, add a compound enzyme of cellulase and sucrase to carry out 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 bamboo pulp after enzymolysis, collect the filtrate, then pass the filtrate through ultrafiltration, intercept the hollow fiber ultrafiltration membrane w...

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PUM

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Abstract

The invention discloses a preparation method of bambusa chungii liquid. The preparation method of the bambusa chungii liquid comprises the following steps: pulping bambusa chungii, treating at high pressure, enzymolyzing, ultra-filtering, and sterilizing. According to the invention, no food additive is added, and ultrahigh-temperature instant sterilization is adopted, so that the nutrition and flavor of bambusa chungii are kept, the bambusa chungii liquid is fragrant and has slight sweetness, saccharose is not added manually so as to avoid the health problem caused by adding white granulated sugar; the bambusa chungii liquid is natural and healthy, and meets increasing requirements for safety, nutrition, flavor and mouthfeel of beverages.

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 Patents(China)
IPC IPC(8): A23L2/38A23L2/74A23L2/84
CPCA23L2/38A23L2/74A23L2/84
Inventor 陆强
Owner GUANGXI JIANMEILE FOOD