Preparation method for mulberry leaf healthy food substrate

A technology for mulberry leaves and food is applied in the field of preparation of mulberry leaf health food base materials, which can solve the problems of large cost input, environmental pollution and high energy consumption, and achieve the effects of improving extraction rate, low energy consumption and high efficiency

Active Publication Date: 2019-04-19
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Extraction with alkaline water adds impurities that are difficult to remove, which may pollute the environment
However, the method of utilizing supercritical carbon dioxide extraction has the disadvantages of low output, high energy consumption, and large cost investment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of mulberry leaf health food base material, comprising the steps of:

[0026] a. Pulverizing: using the leaves of the Moraceae Morus plant mulberry as raw material, the freshly picked mulberry leaves are cleaned on the surface with deionized water, then dried and pulverized to obtain mulberry leaf powder;

[0027] b. Pre-enzymolysis: Weigh 1kg of mulberry leaf powder, add 7.5L of water, 3% cellulase for pre-enzymolysis, keep the temperature at 50°C, enzymolysis for 5 hours, and filter;

[0028] c. Extraction: add 7.5L of water again, 3% compound enzyme, the mass ratio of pectinase: hemicellulase: papain: β-glucanase: α-rhamnosidase in the compound enzyme is 7: 3: 3: 2: 1,; apply ultrasonic irradiation at the same time, the ultrasonic frequency is 40KHz, the ultrasonic power is 400W, each ultrasonic time is 40min, each interval is 20min, the temperature is 50°C, and the extraction time is 3h. filter;

[0029] Combining the filtrates in steps b and ...

Embodiment 2

[0032] A preparation method of mulberry leaf health food base material, comprising the steps of:

[0033] a. Pulverizing: using the leaves of the Moraceae Morus plant mulberry as raw material, the freshly picked mulberry leaves are cleaned on the surface with deionized water, then dried and pulverized to obtain mulberry leaf powder;

[0034] b. Pre-enzymolysis: Weigh 1kg of mulberry leaf powder, add 5L of water, 1% cellulase for pre-enzymolysis, keep the temperature at 50°C, enzymolysis for 5 hours, and filter;

[0035] c. Extraction: add 5L of water again, 1% compound enzyme, the mass ratio of pectinase: hemicellulase: papain: β-glucanase: α-rhamnosidase in the compound enzyme is 6 : 2:2:1:1; Simultaneously apply ultrasonic irradiation, ultrasonic frequency is 30KHz, ultrasonic power is 300W, each ultrasonic time is 30min, each time interval is 30min, temperature is 50℃, extraction time is 3h, filter;

[0036] Combining the filtrates in steps b and c to obtain the crude extr...

Embodiment 3

[0039] A preparation method of mulberry leaf health food base material, comprising the steps of:

[0040] a. Pulverizing: using the leaves of the Moraceae Morus plant mulberry as raw material, the freshly picked mulberry leaves are cleaned on the surface with deionized water, then dried and pulverized to obtain mulberry leaf powder;

[0041] b. Pre-enzymolysis: Weigh 1kg of mulberry leaf powder, add 10L of water, 5% cellulase for pre-enzymolysis, keep the temperature at 50°C, enzymolysis for 5 hours, and filter;

[0042] c. Extraction: add 10L of water again, 5% compound enzyme, the mass ratio of pectinase: hemicellulase: papain: β-glucanase: α-rhamnosidase in the compound enzyme is 8 : 4:4:3:1; Simultaneously apply ultrasonic irradiation, ultrasonic frequency is 50KHz, ultrasonic power is 500W, each ultrasonic time is 50min, each interval is 10min, temperature is 50℃, extraction time is 3h, filter;

[0043] Combining the filtrates in steps b and c to obtain the crude extract...

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PUM

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Abstract

The invention discloses a preparation method for a mulberry leaf healthy food substrate. The method comprises the steps of a, pulverization: leaves of mulberry trees, Moraceae, Morus are taken as theraw material, the surfaces of the leaves are cleaned, and mulberry leaf powder is obtained after the leaves are dried and pulverized; b, pre-enzymolysis: water and cellulase are added to the mulberryleaves according to a certain proportion, and pre-enzymolysis is conducted; c, ultrasound-assisted enzymatic method extraction: certain volume of water and complex enzyme are added again, ultrasonic wave irradiation is exerted, and a mulberry leaf crude extract A is obtained; d, refining: the mulberry leaf crude extract A passes through an ultrafiltration membrane with the molecular weight of 10000 Da, and permeating liquid is collected; the permeating liquid passes through an ultrafiltration membrane with the molecular weight of 500 Da to collect intercepted fluid, and the substrate is obtained after vacuum concentration and atomizing drying are conducted on the intercepted fluid. The primary components of the prepared food substrate are flavone and n-saccharide compounds, enzymatic pre-treatment and ultrasound-assisted enzymatic method extraction technologies are adopted to greatly improve the extraction rates of mulberry leaf flavone and alkaloid, and the method has the advantages of being simple and convenient in technology, green efficient and significant in effect.

Description

technical field [0001] The invention relates to the technical field of natural product extraction, in particular to a preparation method of a mulberry leaf health food base material. Background technique [0002] Mulberry leaves are the moraceae plant mulberry ( Morus alba The dry leaves of L.) are produced in most areas of my country, and the resources are extremely rich. In addition to being used to raise silkworms, mulberry leaves have been an excellent Chinese medicinal material since ancient times. It is recorded in many medical classics in my country, such as "Shen Nong's Herbal Classic" and "Compendium of Materia Medica", and has a long history of clinical medicinal use. In addition to rich protein, vitamins, minerals and other nutrients, mulberry leaves also contain flavonoids, such as Kuwanone X, rutin, quercetin, isoquercitrin, catechin and astragalin, etc. ; and active ingredients such as N-saccharide compounds (such as deoxynojirimycin (DNJ), buckwheat alkali,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/30A23L33/105B01D61/14
CPCB01D61/14A23L5/32A23L33/105
Inventor 刘凡廖森泰肖更生沈维治林光月李倩王思远庞道瑞邹宇晓
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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