Bamboo sprout amino acid preparation method and application thereof

An amino acid and bamboo shoot technology, applied in application, food preparation, food science and other directions, can solve the problems of low content of active ingredients, no amino acid found, unable to fully reflect the nutritional value of bamboo shoots, etc., and achieve the effect of mild reaction conditions and environmentally friendly processes

Inactive Publication Date: 2015-07-15
上海紫石生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of active ingredients in the boiled bamboo shoot liquid is low, which cannot fully reflect the nutritional value of bamboo shoots
No patents on the preparation of amino acids from enzymatic hydrolysis of bamboo shoots or their leftovers have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take 100kg of dry bamboo shoots, wash them and press them into flakes with a thickness not greater than 1cm with an experimental roller crusher. The amount of protease added is 250AU / g raw material, the amount of xylanase added is 50AU / g raw material, cellulose The amount of enzyme added is 50AU / g raw material and 0.1kg of yeast compound enzyme preparation treatment, heat preservation at 50°C for 2 hours, filter to remove bamboo shoot residue, pass the filtrate through a reverse osmosis membrane, collect the retentate, spray dry, and obtain a light yellow powdery extract 35.9kg, the total amino acid content is 64.2%.

[0028] Take 100 grams of the above-mentioned bamboo shoot head extract, add 1 gram of salt, 3 grams of ginger powder, 1 gram of fish meal, 1 gram of garlic extract, and 1 gram of chili powder, mix well, and pack it into a bamboo shoot seasoning bag.

Embodiment 2

[0030] Get 100kg of dried thunder bamboo shoots processing leftovers thunder bamboo shoots head, after cleaning, use the experimental roller crusher to press to a thin slice with a thickness of no more than 1cm, with the addition of protease as 200AU / g raw material and the addition of xylanase as 150AU / g of raw material, 100AU / g of cellulase, and 0.5kg of yeast compound enzyme preparation treatment, kept at 40°C for 10 hours, filtered to remove bamboo shoot residue, filtered through reverse osmosis membrane, collected retentate, spray-dried, Obtain 30.7kg of light yellow powdery extract, and the total amino acid content is 76.8%.

[0031] Take 100 grams of the above-mentioned bamboo shoot head extract, add 2 grams of salt, 5 grams of ginger powder, 5 grams of fish meal, 2 grams of garlic extract, 5 grams of chili powder, 5 grams of ingot maple oil, and 70 parts of purified water. homogenate. Packaged after pasteurization. Make a bamboo shoot sauce.

Embodiment 3

[0033] Take 100kg square bamboo shoots processing leftovers Lei bamboo shoots head, after cleaning, press it to a thin slice with a thickness of no more than 0.5cm with an experimental roller crusher. The amount of protease added is 200AU / g raw material, and the amount of xylanase added is 150AU / g raw material, cellulase dosage is 100AU / g raw material compound enzyme preparation treatment, 40 ℃ for 10h, filter to remove bamboo shoot residue, the filtrate is passed through reverse osmosis membrane, the retentate is collected, spray-dried, and a light yellow powdery extract is obtained 46.7kg, the total amino acid content is 44.5%.

[0034] Get 50 grams of the above-mentioned bamboo shoot head extract, add 2 grams of salt, 8 grams of yam powder, 5 grams of vitamin C, 20 grams of bamboo shoot dietary fiber, and 15 grams of fish meal. Mix well, package and sterilize. Made into a bamboo shoot flavored nutrition package.

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PUM

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Abstract

The invention discloses a bamboo sprout amino acid preparation method. Bamboo sprouts and/or other processing leftovers of the bamboo sprouts are used as raw materials of bamboo sprout amino acid. The method specifically comprises the steps that firstly, the raw materials are sliced or smashed; secondly, the raw materials are subjected to an enzymatic reaction through compound enzymes containing protease or other enzymes to promote proteolysis, wherein the dosage of the protease is 50-500 AU/g, the dosage of the other enzymes is 10-1000 AU/g, and the other enzymes are one or two kinds of amylase, lipase, beta glucanase, xylanase, mannanase, cellulose, pectase and phytase; amino acid is extracted from the raw materials which are subjected to enzyme treatment and then subjected to water immersion, filtration membrane concentration and mist spraying in sequence, and amino acid extracts contain 20%-80% of the amino acid. By means of the method, the content of free amino acid and the content of oligo-peptide matter in the raw materials are remarkably increased, and the yield and the extraction efficiency are improved. Products such as the bamboo sprout fragrance seasoning packets, tartar sauce, sauce solution and nutrition powder can be prepared with bamboo sprout amino acid as a main ingredient.

Description

technical field [0001] The invention relates to a method for extracting nutrients from bamboo shoots and / or its processed leftovers, in particular to a method for preparing amino acids from bamboo shoots and its application. Background technique [0002] Bamboo shoots are rich in nutrients and are known as "cold soil and mountain treasures". Bamboo shoot processing waste refers to by-products such as discarded bamboo shoot heads and bamboo shoot shells during the bamboo shoot processing process. Among them, the nutritional value of bamboo shoots is very similar to that of bamboo shoots, but because of their high lignin content and poor palatability, they have to be discarded in production. Studies have shown that bamboo shoots contain about 20% protein and 30%-40% polysaccharides. The content of other active ingredients such as minerals, trace elements, flavonoids, and phytosterols is also close to that of bamboo shoots, with high nutritional value. [0003] The output of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23L2/52A23L1/227A23L1/22A23L27/00A23L27/21
Inventor 廖靖军李文德胡厚才徐远涛吴柏峰
Owner 上海紫石生物科技有限公司
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