Unlock instant, AI-driven research and patent intelligence for your innovation.

Tri-enzymolysis fermented functional healthcare condiment and preparation method thereof

A function and condiment technology, which is applied in the direction of yeast-containing food ingredients, the function of food ingredients, and food ingredients as pH modifiers, can solve the problems of not meeting market requirements, and achieve the benefits of human body absorption, rich nutrition, Aids in digestion

Inactive Publication Date: 2018-12-25
ANHUI GUOKE BIOTECH CO LTD
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of people's living standards, traditional single, non-functional condiments can no longer meet market requirements

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of the health-preserving condiment with the function of three enzymes and one fermentation comprises the following steps:

[0036] 1) Weigh 33 parts of shiitake mushrooms in parts by weight, add 150 parts of water, soak for 1 hour, add citric acid, adjust the pH to 6, and then add 0.18 parts of cellulase (enzyme activity is 1×10 6 U / g), heated to 50°C for 2.5 hours, then heated to 95°C for 15 minutes to inactivate the enzyme; after cooling to room temperature, filtered, and the filtrate was concentrated to 1 / 5 of the original volume;

[0037] 2) Take 16 parts by weight of black beans, cook them, drain them, mix them with 5 parts by weight of cooked soybean powder and 2 parts by weight of salt, and inoculate 0.04 parts of yeast (the number of yeast colonies is 1×10 9 CFU / g), fermented at 30°C for 28 days; then heated to 120°C and sterilized for 20 minutes to obtain soybean paste;

[0038] 3) After mixing the concentrated filtrate obtained in step ...

Embodiment 2

[0042] The preparation method of the health-preserving condiment with the function of three enzymes and one fermentation comprises the following steps:

[0043] 1) Weigh 39 parts of shiitake mushrooms in parts by weight, add 180 parts of water, soak for 1.5 hours, add citric acid, adjust the pH to 6, and then add 0.2 parts of cellulase (enzyme activity is 2×10 6 U / g), heat to 50°C for 3 hours for enzymatic hydrolysis, then heat to 95°C for 20 minutes to inactivate the enzyme; after cooling to room temperature, filter and concentrate the filtrate to 1 / 5 of the original volume;

[0044] 2) Take 20 parts by weight of black beans, cook them, drain, mix with 7 parts by weight of cooked soybean powder and 3 parts by weight of salt, inoculate with 0.05 parts of yeast (the number of yeast colonies is 5×10 9 CFU / g), heated and fermented at 30°C for 30 days; then heated to 121°C and sterilized for 15 minutes to obtain soybean paste;

[0045] 3) After mixing the concentrated filtrate ob...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Enzyme activityaaaaaaaaaa
Enzyme activityaaaaaaaaaa
Login to View More

Abstract

The invention provides a tri-enzymolysis fermented functional healthcare condiment and a preparation method thereof. Compared with the prior art, the condiment has advantages that cellulase is adoptedfor shiitake mushroom enzymolysis to dissolve out active effective components, then mixing with soybean paste fermented by saccharomycetes is carried out, fat protease and papain are adopted for enzymolysis to obtain effective components containing small peptides, amino acids, fatty acids and various trace elements and vitamins, and accordingly the condiment is beneficial for human bodies to absorb and capable of improving human immunity; by adoption of broccoli powder and kelp powder, the condiment is rich in nutrition and delicious and refreshing in taste and has healthcare functions of primordial Qi tonifying, lung moistening, phlegm reducing and human immunity improving.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a three-enzyme-one-fermentation functional health-preserving condiment and a preparation method thereof. Background technique [0002] Condiments refer to cooking ingredients, condiments, and there are records of using condiments in China since ancient times. Moreover, my country's condiment market has huge potential. [0003] From 2001 to 2011, the sales of condiment industry soared from 27.723 billion yuan to 191.789 billion yuan, with a compound annual growth rate of 17.47% and an average annual growth rate of 50%. According to some data, the annual turnover of condiments in the world can account for about 10% of the sales of the food industry. In 2010, the total output value of my country's food industry was 6.31 trillion yuan, of which the sales revenue of the condiment industry only accounted for 2.4%. If it can reach 10% of the food industry's sales, the condiment market w...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/10A23L27/20A23L33/00
CPCA23V2002/00A23L27/10A23L27/20A23L33/00A23V2200/06A23V2200/30A23V2200/314A23V2250/76
Inventor 张斌徐伟凌中鑫
Owner ANHUI GUOKE BIOTECH CO LTD