Method for preparing bamboo leaf ferment and bamboo leaf ferment beverage with bamboo leaf submicron powder

An enzyme beverage and ultrafine powder technology, which is applied in the field of fermentation technology engineering, can solve problems such as difficult dissolution of active ingredients, achieve good antioxidant activity, improve flavor, and improve the effect of ingredients or flavor.

Inactive Publication Date: 2018-08-24
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] This method can provide a kind of preferably bamboo leaf ferment, but it has following defi

Method used

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  • Method for preparing bamboo leaf ferment and bamboo leaf ferment beverage with bamboo leaf submicron powder
  • Method for preparing bamboo leaf ferment and bamboo leaf ferment beverage with bamboo leaf submicron powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Bamboo leaf removal treatment: select 4 kg of fresh tender bamboo leaves, rinse repeatedly with running water to remove surface dirt, etc., dry, use mechanical crushing method to coarsely crush the bamboo leaves, pass through a 20-mesh molecular sieve to obtain bamboo leaves meal;

[0037] (2) Ultra-fine pulverization: Put the coarse powder of bamboo leaves in a high-energy ball mill with a ball-to-material ratio of 8:1, a ball-milling temperature of 45°C, and a ball-milling time of 10 minutes;

[0038] (3) Pressure treatment: put the above-mentioned ultra-fine bamboo leaf powder in a screw machine for ultra-fine treatment, the water content is 12%, the extrusion temperature is 175°C, and the pressure is 10MPa;

[0039] (4) Enzymolysis: Take 2kg of ultrafine bamboo leaf powder from step (3), add 4L of water, 2g of cellulase, control the enzymolysis temperature at 50°C, pH 4.5, and enzymolysis time for 3 hours to obtain bamboo leaf superfine powder enzyme Solution; ...

Embodiment 2

[0044] (1) Impurity removal treatment of bamboo leaves: select 3 kg of fresh tender bamboo leaves, wash them repeatedly with running water to remove surface dirt, etc., dry them in the air, use mechanical crushing method to coarsely pulverize the bamboo leaves, and pass through a 20-mesh molecular sieve to obtain bamboo leaves meal;

[0045] (2) Ultra-fine pulverization: Put the coarse powder of bamboo leaves in a high-energy ball mill with a ball-to-material ratio of 7:1, a ball-milling temperature of 50°C, and a ball-milling time of 15 minutes;

[0046] (3) Pressure treatment: put the above-mentioned ultra-fine bamboo leaf powder in a screw machine for ultra-fine treatment, the water content is 15%, the extrusion temperature is 180°C, and the pressure is 15MPa;

[0047] (4) Enzymolysis: Take 2kg of ultrafine moso bamboo leaf powder in step (3), add 5L of water, 2.5g of cellulase, control the enzymolysis temperature at 55°C, pH 4.5, and enzymolysis time for 2 hours to obtain ...

Embodiment 3

[0052] (1) Bamboo leaf removal treatment: select 3 kg of fresh tender and light bamboo leaves, rinse repeatedly with running water to remove epidermal dirt, etc., dry them in the air, use mechanical crushing method to coarsely pulverize the bamboo leaves, and pass through a 20-mesh molecular sieve to obtain bamboo leaves meal;

[0053] (2) Ultra-fine pulverization: Put the coarse powder of bamboo leaves in a high-energy ball mill with a ball-to-material ratio of 6:1, a ball-milling temperature of 40°C, and a ball-milling time of 10 minutes;

[0054] (3) Pressure treatment: put the above-mentioned ultra-fine bamboo leaf powder in a screw machine for ultra-fine treatment, the water content is 15%, the extrusion temperature is 170°C, and the pressure is 15MPa;

[0055] (4) Enzymolysis: Take 2kg of superfine bamboo leaf powder in step (3), add 6L of water, 3g of cellulase, control the enzymolysis temperature at 50°C, pH 5.0, and enzymolysis time for 1.5 hours to obtain superfine b...

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Abstract

The invention relates to a method for preparing bamboo leaf ferment and a bamboo leaf ferment beverage with bamboo leaf submicron powder, and belongs to the engineering field of fermentation techniques. The method comprises the following steps of (1) pretreating raw materials; (2) performing ultrafine crushing; (3) performing pressure treatment; (4) performing enzymolysis; (5) mixing materials; (6) performing microbial fermentation; and (7) performing fermentation post-treatment. The bamboo leaf submicron powder ferment prepared by the method is free from any preservatives and additives, through microbial fermentation, and under the action of beneficial bacterial flora of lactic acid bacteria, microzymes and the like, composite fermentation is performed, so that purely natural bamboo leafsubmicron powder ferment is obtained. According to the method, active components in bamboo leaves can be well reserved, and the bamboo leaf ferment is rich in nutrients, natural, environment-friendly,and suitable for industrialized production.

Description

technical field [0001] The invention belongs to the field of fermentation technology engineering, and in particular relates to a method for preparing bamboo leaf enzyme and bamboo leaf enzyme beverage from bamboo leaf superfine powder. Background technique [0002] Bamboo is a perennial evergreen plant of the Poaceae Bamboo subfamily, widely distributed in tropical, subtropical and warm temperate regions, and is one of the most valuable plants in the world today. There are more than 70 genera and more than 1,200 species in the world, and the bamboo forest area is about 21 million hectares. The existing bamboo forest area in my country is 5.2 million hectares, accounting for nearly 1 / 4 of the world's total bamboo forest area, mainly distributed in Fujian, Jiangxi, Zhejiang and other provinces. [0003] Bamboo leaves are widely used among the Chinese people, and have a long history of medicinal and edible use. They are good heat-clearing and detoxifying medicines. According t...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38
CPCA23L2/382A23L33/00A23V2002/00A23V2250/21A23V2200/30
Inventor 毛建卫葛青沙如意方晟毛旸晨
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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