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 it

Method used

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  • A kind of lotus seed enzyme

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0040] The lotus seed vinasse of the present invention comes from the preparation technology of following scheme:

[0041] Cooked rice husks: Steam the rice husks with dry hot steam for more than 120 minutes, until the aroma is steamed, and cool them out of the retort. It is required to be clean and free of debris and mildew. Reserve.

[0042] plan 1:

[0043] A. Requirements for brewing water and raw lotus seeds: The brewing water is required to be colorless, odorless and sterile, and the iron content is less than 0.02ppm; the lotus seeds are required to be plump, round, white, and contain lotus heart, with a moisture content of less than 14% and no mildew. , No moth-eaten, no impurities.

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

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

Example Embodiment

[0070] Example 1

[0071] like figure 1 A kind of lotus seed enzyme shown is prepared from the following steps:

[0072] (1) Removal of rice husks: Wash lotus seed lees with clean water to remove rice husks.

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

[0074] (3) Steaming material: the lotus seed distiller's grains obtained in step (2) were steamed with dry heat steam at 100°C for 60 min.

[0075] (4) Mixing koji: Cool the lotus seed distiller's grains obtained in step (3) to 20 ℃, and then mix the ingredients. The compound koji composed of brewing 3.042 Aspergillus oryzae species), the dosage of Rhizopus Q303 is 0.5% of the weight of lotus seed lees, and the amount of Aspergillus oryzae is 0.05% of the weight of lotus seed lees.

[0076] (5) Fermentation: Evenly spray the surface of the lotus seed lees obtained in step (4) with alcohol with an alcohol content of 40°, and the amount of...

Example Embodiment

[0078] Example 2

[0079] like figure 1 A kind of lotus seed enzyme shown is prepared from the following steps:

[0080] (1) Removal of rice husks: Wash lotus seed lees with clean water to remove rice husks.

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

[0083] (4) Mixing the koji: Cool the lotus seed lees obtained in step (3) to 40°C, and then mix with the koji. The compound koji composed of brewing 3.042 Aspergillus oryzae species), the dosage of Rhizopus Q303 is 1.5% of the weight of lotus seed lees, and the amount of Aspergillus oryzae is 0.03% of the weight of lotus seed lees.

[0084] (5) Fermentation: evenly spray the surf...

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PUM

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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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