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GABA-rich mulberry leaf enzyme beverage stock solution as well as preparation method and application thereof

A technology of enzyme beverage and mulberry leaf, which is applied in the fields of application, function of food ingredients, food science, etc., to achieve the effect of simple process, convenient operation and simple operation

Active Publication Date: 2016-02-03
ZHEJIANG QIANCAOSU BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But utilize mulberry leaf to make ferment beverage and do not see bibliographical information

Method used

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  • GABA-rich mulberry leaf enzyme beverage stock solution as well as preparation method and application thereof
  • GABA-rich mulberry leaf enzyme beverage stock solution as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Step 1: Soak the mulberry leaves in water for 2 hours, soak them in 0.15mol / L glutamic acid solution for 3 hours, ultrasonically treat them with a frequency of 22KHZ and a power of 900W for 15min, and treat them with microwaves at 400W for 15min. The GABA content is 285.125mg / 100g. Mulberry leaves are cut into 4 cm square sizes, withered, twisted, and placed in an oven (50° C.) to dry.

[0032] Step 2: add the mulberry leaves obtained in the previous step into the PDA liquid medium according to the addition amount of 1 wt.%, and mix to obtain the PDA mulberry leaf mixed liquid medium.

[0033] Step 3: Into the PDA mulberry leaf liquid mixed medium, insert 1wt.% Ganoderma lucidum or Phellinus fungus strains into a large glass bottle or an earthen jar, and carry out preliminary fermentation at room temperature. Ferment for 7-14 days, and stop the fermentation when the pH reaches 4.5;

[0034] Step 4: add sucrose according to 5wt.% of the preliminary fermentation liquid; ...

Embodiment 2

[0037] Step 1: Soak the mulberry leaves in water for 3 hours, soak them in 0.1mol / L glutamic acid solution for 3 hours, ultrasonically treat them at a frequency of 28KHZ and a power of 900W for 15min, and microwave them at 500W for 15min. The GABA content is 279.25mg / 100g. Mulberry leaves are cut into 4 cm square sizes, withered, twisted, and placed in an oven (50° C.) to dry.

[0038] Step 2: adding 3 wt.% of the mulberry leaves obtained in the previous step into the PDA liquid medium and mixing to obtain the PDA mulberry leaf mixed liquid medium.

[0039] Step 3: Into the PDA mulberry leaf liquid mixed medium, insert 3wt.% Ganoderma lucidum or Phellinus fungus strains into a large glass bottle or an earthen jar, and carry out preliminary fermentation at room temperature. Ferment for 7-14 days, and stop the fermentation when the pH reaches 4.5;

[0040] Step 4: add sucrose according to 10wt.% of the preliminary fermentation liquid; add chopped apple pieces according to 20wt....

Embodiment 3

[0043] Step 1: Soak the mulberry leaves in water for 4 hours, soak them in 0.2mol / L glutamic acid solution for 3 hours, ultrasonically treat them at a frequency of 28KHZ and a power of 900W for 10min, and microwave them at 300W for 15min. The GABA content is 258.25mg / 100g. Mulberry leaves are cut into 4 cm square sizes, withered, twisted, and placed in an oven (55° C.) to dry.

[0044] Step 2: adding 5 wt.% of the mulberry leaves obtained in the previous step into the PDA liquid medium and mixing to obtain the PDA mulberry leaf mixed liquid medium.

[0045] Step 3: Into the PDA mulberry leaf liquid mixed medium, insert 5wt.% Ganoderma lucidum or Phellinus fungus strains into a large glass bottle or a tile jar, and carry out preliminary fermentation at room temperature. Ferment for 7-14 days, and stop the fermentation when the pH reaches 4.5;

[0046] Step 4: add sucrose according to 20wt.% of the preliminary fermentation liquid; add chopped carrot pieces according to 10wt.% o...

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Abstract

The invention relates to a GABA-rich mulberry leaf enzyme beverage stock solution as well as a preparation method and application thereof. The preparation method comprises the following preparation steps of completely immersing mulberry leaves in water; then putting a glutamic acid solution for soaking treatment; after treatment under the conditions of ultrasonic waves, performing microwave treatment, taking out the treated mulberry leaves, cutting the taken mulberry leaves into fine mulberry leaves, withering the fine mulberry leaves, rolling the withered mulberry leaves, placing the rolled mulberry leaves in an oven for drying, and crushing the dried mulberry leaves with a crusher for standby application; mixing the crushed mulberry leaves and PDA liquid culture media to obtain mixed culture media; inoculating strains of glossy ganoderma bacteria or phellinus igniarius bacteria to the obtained mixed culture media for preliminary fermentation; adding cane sugar, fruits and vegetables, and inoculating microzymes for fermentation for the second time; and then inoculating black tea bacteria for comprehensive fermentation, and performing filtration on fermentation liquor so as to obtain the mulberry leaf enzyme beverage stock solution rich in the GABA. The obtained beverage not only is delicious but also contains a higher content of the GABA, so that enzymes have the health-care effects of the GABA on reducing blood pressure, soothing the nerves and treating senile diseases.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a mulberry leaf enzyme rich in GABA and its preparation method and application. Background technique [0002] Enzyme, commonly known as "enzyme", is a protein with catalytic activity, and the life activities of all organisms require the participation of enzymes. The fierce competition in modern society, the accelerated pace of life, and serious environmental pollution will all lead to the reduction of enzymes in the human body. The fermentation preparation process of enzyme drinks can promote the metabolic reactions of carbohydrates, proteins, lipids and other substances in fruit and vegetable raw materials, produce and accumulate a large number of primary and secondary metabolites, and generate organic acids, oligosaccharides, sugar alcohols, enzymes, low Polypeptides, polyphenols and other beneficial ingredients; at the same time, the enzyme beverage also contains nutritional and ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/70A23L33/00
CPCA23L2/382A23L2/70A23V2002/00A23V2200/326A23V2200/30
Inventor 江明珠张佳鑫刘吉军吴先浩张桓睿钟浩夏俊义闻燕马永昆
Owner ZHEJIANG QIANCAOSU BIOTECH CO LTD
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