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A preparation method of multi-enzyme hydrolysis pumpkin millet fermented drink

A multi-enzyme hydrolysis, pumpkin technology, applied in the function of food ingredients, food ingredients, food science and other directions, can solve the problems of single raw material, low molecular weight products, simple production process, etc., to achieve pure taste, simple production process and broad development Foreground effect

Active Publication Date: 2017-12-12
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a preparation method of multi-enzyme hydrolysis pumpkin and millet fermented drink, which can effectively solve the shortcomings of general fermented beverages such as single raw material and simple production process, and can obtain low molecular weight products by using the multi-enzyme hydrolysis process

Method used

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  • A preparation method of multi-enzyme hydrolysis pumpkin millet fermented drink
  • A preparation method of multi-enzyme hydrolysis pumpkin millet fermented drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1.1, pretreatment, beating

[0035] Thaw 200kg pumpkin slices in a microwave for 8 minutes, microwave power 300W, heat for 4 minutes, beat with water at a weight ratio of 1:8, and continue beating for 3 minutes when the pumpkin is completely broken; while processing the pumpkin, soak 100kg of millet for 60 minutes , and then millet and water are refined according to the weight ratio of 1:9.

[0036] 1.2. Enzyme hydrolysis

[0037] Add pectinase 20.0u / mL and glucoamylase 100u / mL to the pulped pumpkin liquid, heat and enzymolyze in a water bath at 45°C for 40min, then raise the temperature to 60°C and add complex cellulase 145u / mL, and enzymolyze for 150min ; Cool the millet liquid after beating to 50°C, add α-amylase 75.0u / mL to digest for 20min, lower the temperature to 45°C, add neutral protease 400u / mL, and digest for 40min.

[0038] 1.3. Filtration

[0039] Filter the pumpkin liquid and millet liquid after enzymolysis through a 100-mesh filter cloth, and keep the ...

Embodiment 2

[0053] 1.1, pretreatment, beating

[0054] Thaw 600kg pumpkin slices in microwave for 9 minutes, microwave power 340W, heat for 3 minutes, beat water with water at a weight ratio of 1:9, and continue beating for 4 minutes when the pumpkin is completely broken; while processing pumpkin, soak 200kg millet for 80 minutes , and then millet and water are refined according to the weight ratio of 1:8.

[0055] 1.2. Enzyme hydrolysis

[0056]Add pectinase 30.0u / mL and glucoamylase 95u / mL to the pulped pumpkin liquid, heat and enzymolyze in a water bath at 48°C for 50min, then raise the temperature to 60°C, add compound cellulase 150u / mL, and enzymolyze for 160min ; Cool the millet liquid after beating to 52°C, add α-amylase 70.0u / mL to digest for 25min, lower the temperature to 45°C, add neutral protease 395u / mL, and digest for 50min.

[0057] 1.3. Filtration

[0058] Filter the pumpkin liquid and millet liquid after enzymolysis through a 100-mesh filter cloth, and keep the filtrat...

Embodiment 3

[0072] 1.1, pretreatment, beating

[0073] Thaw 800kg pumpkin slices in microwave for 10min, microwave power 320W, heat again for 5min, beat with water at a weight ratio of 1:10, and continue beating for 5min when the pumpkin is completely broken; while processing pumpkin, soak 160kg of millet for 90min , and then millet and water are refined in a ratio of 1:10 by weight.

[0074] 1.2. Enzyme hydrolysis

[0075] Add pectinase 25.0u / mL and glucoamylase 105u / mL to the pulped pumpkin liquid, heat and enzymolyze in a water bath at 50°C for 60min, then raise the temperature to 60°C, add complex cellulase 155u / mL, and enzymolyze for 180min , Cool the millet liquid after beating to 55°C, add α-amylase 80.0u / mL to digest for 30min, lower the temperature to 45°C, add neutral protease 405u / mL, and digest for 60min.

[0076] 1.3. Filtration

[0077] Filter the pumpkin liquid and millet liquid after enzymolysis through a 100-mesh filter cloth, and keep the filtrate.

[0078] 1.4. Mixi...

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Abstract

A method for preparing a multi-enzyme hydrolyzed pumpkin and millet fermented beverage, the steps of which are as follows: thaw the pumpkin slices in microwave, heat them, and beat them with water; soak the millet, then grind the millet with water; add Pectinase and glucoamylase, heat enzymolysis in a water bath, then heat up and add compound cellulase for enzymolysis; cool millet liquid, add α-amylase for enzymolysis, cool down and add neutral protease for enzymolysis; filter, mix, and inactivate the enzyme , mix the filtered pumpkin liquid and millet liquid, add water, and inactivate the mixed raw material liquid in a water bath; prepare, sterilize, ferment with lactic acid bacteria, add stabilizer, fill, sterilize, and cool to obtain the finished product. The invention not only has the effect of cooling and quenching thirst of ordinary beverages, but also better preserves its nutrients, can regulate the physiological functions of the human body, maintain the color and fragrance of pumpkins, and obtain low-molecular-weight products with unique flavors and pure tastes. Nutritional factors, and their special health care functions.

Description

technical field [0001] The invention belongs to the field of fermented beverages, and in particular relates to a preparation method of a multi-enzyme hydrolyzed pumpkin and millet fermented beverage. Background technique [0002] Millet mainly contains nutrients such as carbohydrates, proteins, amino acids, fats, fatty acids, vitamins, minerals, etc. It contains a variety of essential amino acids that are essential for the human body, especially the most prominent content of tryptophan and methionine. Fat is also mainly polyunsaturated fatty acids such as linoleic acid and linolenic acid. Unsaturated fatty acids play an important role in reducing blood viscosity, improving blood microcirculation, improving brain cell activity, and enhancing memory and thinking ability. role. [0003] Pumpkin is a kind of annual vine herb in Cucurbitaceae Cucurbitaceae with white spots and pentagonal stalks. Pumpkin contains 18 kinds of amino acids, including threonine, valine, methionine an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/60A23L33/00
CPCA23L2/382A23L2/60A23V2002/00A23V2200/30
Inventor 刘贺朱丹实韩璐李君王胜男马帅丹何余堂朱力杰马涛王勃
Owner BOHAI UNIV
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