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Method for preparing bambusa chungii 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 difficult control and complicated equipment, and achieve the effects of low recycling cost, low corrosion of equipment, and easy control of the production process

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 500kg of pure water, smash it 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 ultrafiltration, cut off the hollow fiber ultrafiltration membrane...

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 ultrafiltration, cut off the hollow fiber ultrafiltration membrane...

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 bamboo pulp after enzymolysis, collect the filtrate, then pass the filtrate through ultrafiltration, intercept the hollow fiber ultrafiltration membran...

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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 water extraction, carrying out enzymolysis, then, carrying out ultrafiltration 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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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/74A23L2/84A23L1/29A23L33/00
CPCA23L2/38A23L2/74A23L2/84A23L33/00
Inventor 陆强
Owner GUANGXI JIANMEILE FOOD
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