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Method for preparing lactobacillus fermentation liquor from black tea enzymatic hydrolysate

A technology of enzymatic hydrolysis liquid and fermented liquid, which is applied in the direction of acid-containing food ingredients, the function of food ingredients, food ingredients as emulsifiers, etc., can solve the problems of daily life without finding fermented liquid, and achieve the effect of sufficient fermentation efficiency

Inactive Publication Date: 2016-09-28
天津万兴圆科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Black tea enzymatic hydrolyzate is currently only used for the extraction of nutrients from beverages or food, and the applicant has not found any reports or technical documents in the form of fermented liquid used in people's daily life

Method used

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  • Method for preparing lactobacillus fermentation liquor from black tea enzymatic hydrolysate
  • Method for preparing lactobacillus fermentation liquor from black tea enzymatic hydrolysate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing black tea enzymolysis liquid fermentation liquid, comprising the steps of:

[0023] ⑴ Prepare food enzymatic hydrolysis solution: Soak purple rice, millet, barley, poria cocos, red dates, black plum, tangerine peel, and burnt hawthorn of equal weight, mix according to the weight ratio of food:water 1:9, add the total weight of food and water 1.5% red bean flour and 1.5% 0.05% NaHCO of the total weight of the material 3 , to make it easy to cook, remove fishy smell, and remove bitterness and astringency. After pre-cooking at 80°C for 15 minutes, add citric acid to adjust the pH value to 5.5, add 0.02% of the total weight of food and water with pectinase, keep it at 55°C for 2 hours, add 1% hemicellulase to the total weight of food and water, 0.56% cellulase to the total weight of food and water, 0.5% papain to the total weight of food and water, 0.04% to the total weight of food and water % Phytase for 1 hour, mixed with malt and Divine Comedy for...

Embodiment 2

[0032] A method for preparing black tea enzymolysis liquid fermentation liquid, comprising the steps of:

[0033] ⑴ Prepare food enzymatic hydrolysis solution: Soak purple rice, millet, barley, poria cocos, red dates, black plum, tangerine peel, and burnt hawthorn of equal weight, mix according to the weight ratio of food:water 1:9, add the total weight of food and water 1.5% red bean flour and 1.5% 0.05% NaHCO of the total weight of the material 3 , to make it easy to cook, remove fishy smell, and remove bitterness and astringency. After pre-cooking at 80°C for 15 minutes, add citric acid to adjust the pH value to 5.5, add 0.02% of the total weight of food and water with pectinase, keep it at 55°C for 2 hours, add 1% hemicellulase to the total weight of food and water, 0.56% cellulase to the total weight of food and water, 0.5% papain to the total weight of food and water, 0.04% to the total weight of food and water % Phytase for 1 hour, mixed with malt and Divine Comedy for...

Embodiment 3

[0042] A method for preparing black tea enzymolysis liquid fermentation liquid, comprising the steps of:

[0043] ⑴ Prepare food enzymatic hydrolysis solution: Soak purple rice, millet, barley, poria cocos, red dates, black plum, tangerine peel, and burnt hawthorn of equal weight, mix according to the weight ratio of food:water 1:9, add the total weight of food and water 1.5% red bean flour and 1.5% 0.05% NaHCO of the total weight of the material 3 , to make it easy to cook, remove fishy smell, and remove bitterness and astringency. After pre-cooking at 80°C for 15 minutes, add citric acid to adjust the pH value to 5.5, add 0.02% of the total weight of food and water with pectinase, keep it at 55°C for 2 hours, add 1% hemicellulase to the total weight of food and water, 0.56% cellulase to the total weight of food and water, 0.5% papain to the total weight of food and water, 0.04% to the total weight of food and water % Phytase for 1 hour, mixed with malt and Divine Comedy for...

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Abstract

The invention relates to a method for preparing lactobacillus fermentation liquor from black tea enzymatic hydrolysate. The method comprises the following steps of (1) preparing food enzymatic hydrolysate; (2) preparing a black tea enzymatic hydrolysate extracting solution; (3) preparing a black tea enzymatic hydrolysate nutrient solution; (4) fermenting; (5) emulsifying. The method provided by the invention has the advantages that the black tea enzymatic hydrolysate, moringa powder and various materials which are medicine and food at the same time are matched according to a reasonable proportion, are sufficiently mixed, and are fermented after the addition of lactobacillus; a single strain, namely the lactobacillus, is adopted in the fermentation process, a specially-made culture solution is taken as a hotbed, the fermentation efficiency is exerted more sufficiently, and a combination of sodium chloride and acetic acid is taken as a buffer solution, so that a pH value of the solution is enabled to be kept in a pre-control range during the fermentation process.

Description

technical field [0001] The invention belongs to the field of health-care medicinal liquid and relates to fermentation technology, in particular to a method for preparing lactic acid bacteria fermentation liquid from black tea enzymolysis liquid. Background technique [0002] The method of reducing sugars in black tea enzymatic hydrolysis liquid. For the 9 main sugars that may be contained in black tea extracts, including maltose, lactose, xylose, arabinose, glucose, rhamnose, galactose, mannose, and galacturonic acid Reducing sugars and some water-insoluble proteins, the most important thing is a large amount of sugar reducing components, which have obvious effects on alleviating aging. [0003] Black tea enzymatic hydrolyzate is currently only used for the extraction of nutrients from beverages or foods, and the applicant has not found any reports and technical documents in the form of fermented liquid used in people's daily life before this. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/10A23L33/135A23L2/38A23L2/52A23L11/50
CPCA23L2/38A23L2/52A23V2002/00A23V2200/30A23V2200/222A23V2250/21A23V2250/214A23V2250/022A23V2250/5432A23V2250/51082A23V2250/616A23V2250/70A23V2250/032A23V2250/20A23V2250/02A23V2250/28A23V2250/6422A23V2250/502A23V2250/51088A23V2250/18
Inventor 李积胜王敬金红兴赵炳安
Owner 天津万兴圆科技有限公司
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