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Tartary buckwheat enzyme and preparation method thereof

A technology of tartary buckwheat enzyme and buckwheat enzyme, which is applied in food ingredients as antioxidants, functions of food ingredients, food science, etc., can solve problems such as no reports on the development and utilization of tartary buckwheat enzyme products, and achieve the effect of promoting the effect of hangover

Inactive Publication Date: 2019-04-19
包选平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the development and utilization of tartary buckwheat enzyme products

Method used

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  • Tartary buckwheat enzyme and preparation method thereof
  • Tartary buckwheat enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of tartary buckwheat ferment, carried out according to the following steps:

[0035] (1) Get 10kg of tartary buckwheat, grind it, mix it with 20kg of brown sugar, add 300L of sterile water, and stir evenly;

[0036] (2) Inoculate Bacillus subtilis, lactic acid bacteria and saccharomyces, stir evenly, and ferment for 4 days at 32°C; the amount of inoculating Bacillus subtilis preparation is 100g, and the content of Bacillus subtilis live bacteria in the Bacillus subtilis preparation is 2×10 8 cfu / g; the amount of inoculated lactic acid bacteria preparation is 100g, and the content of live lactic acid bacteria in the lactic acid bacteria preparation is 1X10 8 cfu / g; the amount of inoculated yeast preparation is 100g, and the content of live yeast in the yeast preparation is 1X10 8 cfu / g;

[0037] (3) Send the fermented material into the ultrasonic tank, and the ultrasonic intensity is 0.15w / cm 3 Ultrasound for 90 minutes under the condition; then f...

Embodiment 2

[0040] A preparation method of tartary buckwheat ferment, carried out according to the following steps:

[0041] (1) Get 10kg of tartary buckwheat, 3kg of dry root product of symphysis, grind, mix with 20kg brown sugar, add sterile water 300L, stir;

[0042] (2) Inoculate Bacillus subtilis, lactic acid bacteria and saccharomyces, stir evenly, and ferment for 4 days at 32°C; the amount of inoculating Bacillus subtilis preparation is 100g, and the content of Bacillus subtilis live bacteria in the Bacillus subtilis preparation is 2×10 8 cfu / g; the amount of inoculated lactic acid bacteria preparation is 100g, and the content of live lactic acid bacteria in the lactic acid bacteria preparation is 1X10 8 cfu / g; the amount of inoculated yeast preparation is 100g, and the content of live yeast in the yeast preparation is 1X10 8 cfu / g;

[0043] (3) Send the fermented material into the ultrasonic tank, and the ultrasonic intensity is 0.15w / cm 3 Ultrasound for 90 minutes under the co...

experiment example 1

[0050] Experimental example 1: Determination of GABA (γ-aminobutyric acid) in the sample

[0051] Using high performance liquid chromatography, the control experiment sample is the leachate after soaking tartary buckwheat flour for 10 hours; the test steps are as follows:

[0052] (1) Preparation of derivatization reagent: Accurately weigh 0.1g of OPA and 130 μL of β-mercaptoethanol and dissolve in 1mL of acetonitrile and 0.5mL of methanol, then add 0.5M boric acid solution and dilute to 20mL;

[0053] (2) The preparation of boric acid buffer solution: get boric acid 0.62g and KOH 0.52g and be dissolved in 20mL distilled water;

[0054] (3) Preparation of mobile phase A (sodium acetate buffer): take 8.0 g of anhydrous sodium acetate and dissolve it in 1000 mL of double distilled water, add 220 μL of triethylamine, adjust the pH to 7.2 with 5% glacial acetic acid, and then add 5 m L of tetrahydrofuran, mixed and passed through a 0.22um filter membrane;

[0055] (4) Preparation ...

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Abstract

The invention discloses a tartary buckwheat enzyme and a preparation method thereof. Bacillus subtilis, lactic acid bacteria and saccharomycetes are adopted to jointly ferment tartary buckwheat, and the tartary buckwheat enzyme is prepared. In order to strengthen the effect of the tartary buckwheat enzyme on dispelling the effects of alcohol, symphytum officinale is introduced and fermented with the tartary buckwheat jointly. According to the prepared tartary buckwheat enzyme, the tartary buckwheat is taken as a raw material, the bacillus subtilis, the lactic acid bacteria and the saccharomycetes are adopted to jointly ferment the tartary buckwheat, and the tartary buckwheat enzyme is obtained and has multiple effects of resisting oxidation and bacteria, dispelling the effects of alcohol,whitening skin, and resisting fatigue; the tartary buckwheat and coarse powder of rhizomes of the symphytum officinale are jointly fermented, the synergistic interaction effect is achieved, and the effect of dispelling the effects of alcohol is strengthened.

Description

technical field [0001] The invention belongs to the technical field of enzyme preparation, and in particular relates to a tartary buckwheat enzyme, a preparation method thereof and an application in hangover relief. Background technique [0002] Enzyme is a functional food rich in biological enzymes and metabolites such as lactic acid, acetic acid and a small amount of ethanol, which is made by fermenting grain, vegetables and fruits with probiotics such as lactic acid bacteria. Broadly speaking, traditional products in my country such as natto, Kimchi, bean paste, etc. can also be called enzymes. The main functional enzymes of microbial fermentation enzymes include amylase, lipase, protease and superoxide dismutase. Microbial enzymes also have health care functions such as balancing the body, whitening, and anti-aging. [0003] Microbial fermented enzymes can enhance the nutrition of raw materials. Taking brown rice enzymes as an example, brown rice is fermented by yeast a...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/02A23V2200/30A23V2200/334A23V2200/318
Inventor 包选平王清泓郭晓妍
Owner 包选平
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