A kind of gaba-rich mulberry leaf enzyme beverage stock solution and its preparation method and application

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: 2017-09-26
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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  • A kind of gaba-rich mulberry leaf enzyme beverage stock solution and its preparation method and application
  • A kind of gaba-rich mulberry leaf enzyme beverage stock solution and its preparation method and application

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

A GABA-rich mulberry leaf enzyme beverage stock solution and its preparation method and application. The preparation steps are: completely immersing mulberry leaves in water; then putting them into glutamic acid solution for soaking treatment; and then treating them under ultrasonic conditions and then performing microwave treatment. Take out the mulberry leaves and cut them finely, wither, knead them, place them in an oven to dry, and use a pulverizer to crush the dried mulberry leaves obtained for later use; mix the crushed mulberry leaves with the PDA liquid medium; add them to the obtained mixed medium Ganoderma lucidum or Phellinus strains are used for primary fermentation; sucrose, fruits and vegetables are added, yeast are added for secondary fermentation; kombucha is added for comprehensive fermentation, and the fermented liquid is filtered to obtain a GABA-rich mulberry leaf enzyme beverage stock solution. The prepared beverage is not only delicious, but also contains higher content of GABA, so that the enzyme has the health effects of GABA for lowering blood pressure, soothing the nerves and treating geriatric 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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Patent Type & Authority Patents(China)
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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