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A kind of lotus seed enzyme

A technology of lotus seeds and enzymes, applied in the functions of food ingredients, food science, applications, etc., can solve the problems that the value of by-products of distiller's grains has not been deeply excavated, the value of distiller's grains has not been deeply excavated, and lotus seed enzyme products have not been seen, and achieve the benefits of The effect of sustainable development, enriching the enzyme market, and improving the utilization value

Active Publication Date: 2016-02-03
浙江致中和实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lotus seed wine distiller's grains are by-products of lotus seed wine fermentation, and are generally treated as cheap feed, resulting in a large waste
Chinese Patent Publication No. CN1513616A "A Treatment Method for Distiller's Grains of Rice Wine" introduces a method for processing distiller's grains, but fails to deeply explore the value of distiller's grains
Chinese patent publication number CN102138572A " distiller's grains biscuit and its preparation method " and Chinese patent publication number CN102334529A " a kind of yellow distiller's grain biscuit and its preparation method " all introduced distiller's grains as raw material development distiller's grains biscuit, but all failed to deeply excavate distiller's grains value
However, the value of the by-products of lotus seed wine lees has not been deeply explored, and there is no lotus seed enzyme product on the market.

Method used

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  • A kind of lotus seed enzyme

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Experimental program
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Effect test

preparation example Construction

[0040] Lotus seed distiller's grains of the present invention comes from the preparation technology of following scheme:

[0041] Cooked rice husk: Steam the rice husk with dry hot steam for more than 120 minutes until the aroma is released, then take it out of the retort and cool it down.

[0042] plan 1:

[0043] A. Requirements for brewing water and lotus seeds: the brewing water should be colorless, odorless and sterile, and the iron content should be less than 0.02ppm; the lotus seeds should be plump, round, white and clean, with lotus heart, moisture content below 14%, and no mildew , no insects, no impurities.

[0044] B. Broken lotus seeds: The lotus seeds are crushed into 2-4 petals with a double-roll mill, and no fine powder is required.

[0045] C. Soaking: soak the broken lotus seeds with the brewing water of step A at low temperature, the water temperature is 10°C, and the soaking time is 10 hours.

[0046] D. Cooking and gelatinization: the lotus seeds soaked ...

Embodiment 1

[0071] Such as figure 1 A kind of lotus seed ferment shown is prepared by the following steps:

[0072] (1) Rice husk removal: Wash the lotus seed distiller's grains with clean water to remove the rice husk.

[0073] (2) Deacidification: The lotus seed distiller's grains obtained in step (1) were soaked in water for 12 hours to deacidify.

[0074] (3) Steaming: Steam the lotus seed distiller's grains obtained in step (2) for 60 minutes with dry hot steam at 100°C.

[0075] (4) Mixing koji: Cool the lotus seed distiller's grains obtained in step (3) to 20°C, and then mix the koji. 3.042 Aspergillus oryzae strains), the consumption of Rhizopus Q303 is 0.5% of the weight of lotus seed distiller's grains, and the consumption of Aspergillus oryzae is 0.05% of the weight of lotus seed distiller's grains.

[0076] (5) Fermentation: Evenly spray alcohol with an alcohol content of 40° on the surface of the lotus seed distiller's grains obtained in step (4), the amount of alcohol is ...

Embodiment 2

[0079] Such as figure 1 A kind of lotus seed ferment shown is prepared by the following steps:

[0080] (1) Rice husk removal: Wash the lotus seed distiller's grains with clean water to remove the rice husk.

[0081] (2) Deacidification: The lotus seed distiller's grains obtained in step (1) were soaked in water for 48 hours to deacidify.

[0082] (3) Steaming material: Mix the lotus seed distiller's grains obtained in step (2) with rice flour and steam the material with dry hot steam at 120°C for 20 minutes, and the amount of rice flour is 30% of the weight of lotus seed distiller's grains.

[0083] (4) Mixing koji: Cool the lotus seed distiller's grains obtained in step (3) to 40°C, and then mix the koji. 3.042 Aspergillus oryzae strains), the consumption of Rhizopus Q303 is 1.5% of the weight of lotus seed distiller's grains, and the consumption of Aspergillus oryzae is 0.03% of the weight of lotus seed distiller's grains.

[0084] (5) Fermentation: Evenly spray alcohol ...

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Abstract

The invention discloses a lotus seed enzyme prepared through the following steps: (1) rice husks are removed, wherein lotus seed distiller's grains are washed by using clear water for removing the rice husks; (2) deacidification is carried out, wherein the lotus seed distiller's grains obtained in the step (1) are soaked by using clear water for 12-48h, such that acid is removed; (3) material steaming is carried out, wherein the lotus seed distiller's grains obtained in the step (2) are steamed for 20-60min by using dry and hot steam; (4) a distiller's yeast is mixed, wherein the distiller's grains obtained in the step (3) are air-cooled to 20-40 DEG C, and the distiller's yeast is mixed in the distiller's grains; (5) fermentation is carried out, wherein the lotus seed distiller's grains obtained in the step (4) are subjected to anaerobic fermentation for 15-40 days under room temperature, such that a lotus seed enzyme crude product is obtained; and (6) drying is carried out, wherein the lotus seed enzyme crude product is dried, crushed, and sieved, such that a finished product is obtained. According to the invention, the lotus seed enzyme novel product is developed, such that products in the enzyme market are enriched, and lotus seed distiller's grain utilization value is improved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a lotus seed enzyme. Background technique [0002] In recent years, with the enhancement of consumers' awareness of health care, enzymes have gradually been favored by consumers. Chinese Patent Publication No. CN102793172A "Processing Method and Formula of Longan Enzyme for Calming the Mind and Strengthening the Stomach" introduces a processing method of longan enzyme. Lotus seed wine distiller's grains are the by-products of lotus seed wine fermentation, which are generally treated as cheap feed, causing great waste. Chinese Patent Publication No. CN1513616A "A Treatment Method for Rice Wine Distiller's Grains" introduces a method for disposing of distiller's grains, but fails to tap the value of distiller's grains deeply. Chinese patent publication number CN102138572A " distiller's grains biscuit and its preparation method " and Chinese patent publication number CN102...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L25/00
CPCA23L25/00A23L33/00A23V2002/00A23V2200/30
Inventor 俞建午李小兵钱淑芳
Owner 浙江致中和实业有限公司
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