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Novel method for preparing ginkgo enzyme

A new type of ginkgo technology, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of poor bioabsorption and utilization, low additional economic value, and incomplete nutritional value, etc., to achieve stable quality and improve product quality. Efficacy and food safety, the effect of shortening the preparation time

Inactive Publication Date: 2016-03-23
SHENZHEN INST OF ADVANCED TECH CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] To sum up, the main defects of the existing technologies and products are: they are mostly developed for a single component or adopt low-value processing methods, the nutritional value of the product is not comprehensive, the bioabsorption rate is poor, and the additional economic value produced is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A novel preparation method of Ginkgo biloba enzyme, specifically comprising the following steps:

[0041] (1) Get 400g of fresh, ripe, non-rotten and cracked ginkgo fruit, use manual or shelling machine to shell and remove the seed coat, and prepare ginkgo puree through beating; other raw materials (apple 200g, carrot 150g, mushroom 100g, hawthorn 50g, Sea buckthorn 50g, burdock 50g, mulberry leaves 30g, medlar 30g, lemon 20g), sorted, cleaned, dried, chopped into 1-3cm thin strips to obtain raw materials;

[0042] (2) Add 1 kg of white sugar to the raw material processed in step (1), mix evenly and seal it, leave it to stand at 25° C. for extraction for 7 days, and obtain 1.6 kg of filtrate after gauze filtration;

[0043] (3) The first fermentation stage: inoculate the activated Bacillus subtilis strain into the above-mentioned filtrate, and the inoculum size is 1.0×10 7 cfu / mL, after stirring evenly, seal it, carry out stirring and fermentation at 37°C for 4 days un...

Embodiment 2

[0047] A novel preparation method of Ginkgo biloba enzyme, specifically comprising the following steps:

[0048] (1) Get 500g of fresh ripe ginkgo fruit without rotting and cracking, use manual or shelling machine to shell and remove the seed coat, and prepare ginkgo puree through beating; other raw materials (apple 200g, carrot 150g, shiitake mushroom 100g, angelica 50g, Make 50g, 50g of fig, 50g of hawthorn, 50g of burdock, 30g of medlar, 20g of pear, 20g of banana, 20g of papaya, and 20g of lemon), sort and clean, dry, chop into 1-3cm thin strips, and obtain raw materials;

[0049] (2) Add 1.2kg of honey to the processed raw material in step (1), mix evenly and seal it, leave it to stand at 20°C for extraction for 7 days, and obtain 1.7kg of filtrate after gauze filtration;

[0050] (3) The first fermentation stage: inoculate the activated Bacillus subtilis bacterial classification into the above-mentioned filtrate, and the inoculum size is 1.5×10 7 cfu / mL, after stirring ...

Embodiment 3

[0054] A novel preparation method of Ginkgo biloba enzyme, specifically comprising the following steps:

[0055] (1) Take 3kg of fresh and ripe ginkgo fruit that is not rotten and cracked, use manual or shelling machine to remove the seed coat, and prepare ginkgo puree through beating; other raw materials, apple 800g, pineapple 300g, papaya 300g, banana 300g , dragon fruit 200g, guava 200g, red dates 200g, passion fruit 160g, mango 140g, pear 100g, citrus 100g, grape 100g, strawberry 100g), take fruit 3kg (carrot 800g, white radish 300g, cabbage 300g, bitter gourd 300g, cucumber 200g, 200g onion, 200g burdock, 160g yam, 140g spinach, 100g tomato, 100g celery, 100g green pepper, 100g garlic), 300g algae (120g kelp, 120g wakame, 60g seaweed), 300g edible fungus (120g raw shiitake mushroom, 120g Flammulina velutipes, 60g fungus), cleaned and dried, chopped into 1-3cm thin strips to obtain raw materials;

[0056] (2) Add 7Kg of white granulated sugar to the raw material treated i...

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PUM

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Abstract

The invention provides a novel method for preparing ginkgo enzyme. According to the method, bacillus subtilis and lactobacillus bulgaricus are successively inoculated into raw materials of the ginkgo enzyme for step fermentation, so as to obtain the ginkgo enzyme through solid-liquid separation. According to the method, nutritional ingredients in ginkgo can be fully extracted, the preparation time can be greatly shortened, the prepared ginkgo enzyme is comprehensive in nutrition and mellow in taste, and the nutrition and health value of the ginkgo are obviously improved.

Description

technical field [0001] The invention relates to the technical field of plant fermented food processing, in particular to a novel preparation method of ginkgo biloba enzyme. Background technique [0002] Ginkgo biloba (Ginkgobiloba L.), also known as ginkgo, is a relic plant known as a "living fossil". China is the birthplace of ginkgo, and its resources account for about 70% of the world's total. Traditional Chinese medicine is often used to treat diseases such as bronchial asthma, chronic bronchitis, tuberculosis, and spermatorrhea. Many studies at home and abroad have found that flavonoids and lactones contained in Ginkgo biloba are the main pharmacological components, which can improve cardiovascular and cerebrovascular circulation, inhibit platelet activating factor, delay aging, improve memory, antibacterial and anti-inflammatory, and promote metabolism. Therefore, the development and utilization of ginkgo resources have attracted much attention. [0003] At present,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/105
CPCA23V2002/00A23V2400/123A23V2200/30A23V2250/21A23V2300/14
Inventor 梁岩郭静
Owner SHENZHEN INST OF ADVANCED TECH CHINESE ACAD OF SCI
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