Vinegar drink with function of assistance on blood lipid reduction, and preparation method of vinegar drink
A technology that assists in lowering blood lipids and vinegar beverages, applied in the field of beverages, can solve problems such as loss of nutrients, microbial contamination, insufficient contact between bacteria and fermentation liquid, and achieve the effect of avoiding losses
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Embodiment 1
[0020] Embodiment 1: prepare auxiliary hypolipidemic vinegar beverage according to the following steps
[0021] (1) Fresh yams are cleaned and cut into sections with a length of 30cm. Place them in a microwave oven at 800w for 1min, take them out and immerse them in pure water for peeling. After peeling, cut the yams into pieces quickly. The yam pieces are 0.5cm in size. It is placed in 0.01% ascorbic acid solution with a mass concentration of 2 times the mass for beating; the slurry is assisted in enzymolysis by a microwave oven, the microwave power is 200W, the rotation speed of the stirrer is 150rpm, and 1000U / mL of medium temperature α-amylase is added for enzymolysis , the amount of α-amylase added is 2U / g of the mass of yam, the enzymolysis temperature is 55°C, and the enzymolysis is 60min; the enzymolysis solution is deactivated, the stirrer speed is returned to zero, the microwave power is adjusted to 650W, and the microwave treatment is 2min. When the temperature drop...
Embodiment 2
[0029] Embodiment 2: prepare auxiliary hypolipidemic vinegar beverage according to the following steps
[0030](1) Fresh yams are washed and cut into sections with a length of 35cm. Place them in a microwave oven at 800w for 1.5min, take them out and immerse them in pure water for peeling. After peeling, cut the yams into pieces quickly. Cube, put it in 0.01% ascorbic acid solution with a mass concentration of 2 times the mass for beating; the slurry is assisted in enzymolysis by a microwave oven, the microwave power is 300W, the speed of the stirrer is 200rpm, and 1500U / mL of medium temperature α-amylase is added Carry out enzymatic hydrolysis, the amount of α-amylase added is 1.5U / g of the mass of yam, the enzymatic hydrolysis temperature is 60°C, and the enzymatic hydrolysis is carried out for 55 minutes; the enzymatic hydrolysis liquid is deactivated, the speed of the agitator is returned to zero, and the microwave power is adjusted to 680W , microwave treatment for 1.5min...
Embodiment 3
[0038] Embodiment 3: prepare auxiliary hypolipidemic vinegar beverage according to the following steps
[0039] (1) Fresh yams are cleaned and cut into sections with a length of 40cm. Place them in a microwave oven at 800w for 2 minutes, take them out and immerse them in pure water for peeling. After peeling, cut the yams into pieces quickly. The yam pieces are about 0.5cm in size. Cubes were placed in 0.01% ascorbic acid solution with a mass concentration of 2 times the mass for beating; the slurry was assisted in enzymolysis by a microwave oven with a microwave power of 350W and a stirrer speed of 250rpm, adding 2000U / mL of medium-temperature α-amylase For enzymolysis, the amount of α-amylase added is 2U / g of the mass of yam, the enzymolysis temperature is 65°C, and the enzymolysis is 50min; the enzymolysis solution is deenzyme, the stirrer speed is returned to zero, and the microwave power is adjusted to 700W. Microwave treatment for 1 min, when the temperature drops to 40°...
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