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Method for preparing bambusa chungii liquid

A technology of bamboo liquid and red bamboo, which is applied in food preparation, food ingredients as taste improvers, food science, etc. It can solve the problems of complex equipment and difficult control, and achieve the effect of improving color and stability

Active Publication Date: 2014-09-17
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 microfiltration, the pore size of the microfiltration membrane is 0.08 μm, and collect th...

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 microfiltration, the pore size of the microfiltration membrane is 0.12 μm, and collect ...

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 enzymolyzed bamboo pulp first, collect the filtrate, then pass the filtrate through microfiltration, the microfiltration membrane has a pore size of 0.10 ...

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Abstract

The invention discloses a method for preparing bambusa chungii liquid. The method comprises the following steps of pulping bambusa chungii, carrying out high-pressure treatment, carrying out enzymolysis, then, carrying out microfiltration, and sterilizing. According to the method, no food additive is added, and ultrahigh temperature is adopted to instantly sterilize bacteria, so that the nutrition and flavor of the bambusa chungii are preserved, and the bambusa chungii liquid is faint scent and slightly sweet; cane sugar is not artificially added, so that health problems resulting from the addition of white granulated sugar are avoided, and the bambusa chungii liquid is natural and healthy and meets the increasing demands of people on the safety, nutrition, flavor and taste 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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IPC IPC(8): A23L2/38A23L2/74A23L2/84A23L1/29A23L33/00
CPCA23L2/38A23L2/74A23L2/84A23L33/00A23V2002/00A23V2200/14
Inventor 陆强
Owner GUANGXI JIANMEILE FOOD
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