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Great burdock compound enzyme and preparation method thereof

A technology of compound enzymes and burdock is applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., to achieve the effects of enhancing immunity, improving self-healing power, balancing osmotic pressure, and supplementing human nutrients.

Inactive Publication Date: 2019-07-05
江苏真蒡生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After searching, there is no report of co-fermentation of burdock, yam and red pear

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of burdock compound enzyme, comprising the following steps:

[0033] (1) Store fresh burdock in a constant temperature of -5°C for more than 7 months;

[0034] (2) the stored burdock is cleaned and peeled, and mildewed and rotten tissues are removed;

[0035] (3) Soak the burdock in the color-protecting agent after being cut into pieces;

[0036] (4) Soak the soaked burdock cuttings in 25% white granulated sugar solution for 5h;

[0037] (5) Add brown sugar water to the processed burdock in step (4), the mass ratio of burdock slices: brown sugar water is 1:10, and stir evenly to obtain the burdock fermentation stock solution; the amount of brown sugar added is 20g per 100mL of water ;

[0038] (6) Sterilization of yam: soak yam in chlorine-containing sterilizing solution for 15 minutes; the preparation method of chlorine-containing sterilizing solution is to prepare water, chlorine dioxide, and ascorbic acid in a weight ratio of 100:0.002:0.1;

...

Embodiment 2

[0047] A preparation method of burdock compound enzyme, comprising the following steps:

[0048] (1) Store fresh burdock in a constant temperature of -5°C for more than 7 months;

[0049] (2) the stored burdock is cleaned and peeled, and mildewed and rotten tissues are removed;

[0050] (3) Soak the burdock in the color-preserving agent after being cut into pieces; the burdock cut into pieces has a specification of 1 cm × 1 cm × 1 cm, and the color-protecting agent is a solution containing 0.10% citric acid and 0.15% vitamin C;

[0051] (4) Soak the soaked burdock cuttings in 27% white granulated sugar solution for 5h;

[0052] (5) Add brown sugar water to the processed burdock in step (4), the mass ratio of burdock slices: brown sugar water is 1:10, and stir evenly to obtain the burdock fermentation stock solution; the amount of brown sugar added is 20g per 100mL of water ;

[0053](6) Sterilization of yam: soak yam in chlorine-containing sterilizing solution for 17 minute...

Embodiment 3

[0062] A preparation method of burdock compound enzyme, comprising the following steps:

[0063] (1) Store fresh burdock in a constant temperature of -5°C for more than 7 months;

[0064] (2) the stored burdock is cleaned and peeled, and mildewed and rotten tissues are removed;

[0065] (3) Soak the burdock in the color-preserving agent after being cut into pieces; the burdock cut into pieces has a specification of 1 cm × 1 cm × 1 cm, and the color-protecting agent is a solution containing 0.10% citric acid and 0.15% vitamin C;

[0066] (4) Soak the soaked burdock cuttings in 30% white granulated sugar solution for 5h;

[0067] (5) Add brown sugar water to the processed burdock in step (4), the mass ratio of burdock sheet: brown sugar water is 1:10, and stir to obtain the burdock fermentation stoste;

[0068] (6) Sterilization of yam: soak yam in chlorine-containing sterilizing solution for 20 minutes; the preparation method of chlorine-containing sterilizing solution is to ...

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PUM

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Abstract

The invention discloses a preparation method of a great burdock compound enzyme. The method includes the steps: storing fresh great burdock at low temperature, cleaning the stored great burdock, removing peel of the cleaned great burdock, slicing the great burdock, and soaking great burdock blocks into color fixative; soaking the great burdock blocks into white granulated sugar liquid for 5 hours;adding brown sugar water to obtain great burdock fermentation stoste; soaking Chinese yams into sterilization liquid, performing peeling and sectioning in running water; preparing Chinese yam slurry;preparing red pear enzyme stoste; adding the great burdock fermentation stoste, the Chinese yam slurry and the red pear enzyme stoste into a fermentation tank, uniformly stirring mixture, sealing thefermentation tank to continuously ferment the mixture at the temperature of 21-24 DEG C for 50-60 days by a water sealed manner; generating gas in the fermentation tank in a fermentation manner, naturally discharging the gas through water seal, opening the fermentation tank, filtering pulp residues after fermentation to obtain the great burdock compound enzyme. Gas outside the fermentation tank cannot enter the fermentation tank, fermentation substances in the fermentation tank are layered, the pulp residues is positioned on the upper layer, and enzymes are positioned on the middle layer. According to the method, raw materials are rich in resource, a fermentation period is short, and production efficiency can be improved.

Description

technical field [0001] The invention belongs to the technical field of nutritional food, and in particular relates to a burdock complex enzyme and a preparation method thereof. Background technique [0002] Enzyme, also known as "enzyme", is a special protein and a biological catalyst. It only exists in the active tissues of animals, plants and microorganisms. The rate of various biochemical reactions (oxidation, reduction, decomposition, synthesis, transformation), the metabolism of all cells in the human body, regeneration, decomposition, digestion, synthesis, etc., all rely on enzymes to complete, so enzymes are also called "the fountain of life". ". [0003] Enzymes are carbon compounds composed of carbon, hydrogen, nitrogen, and oxygen atoms, namely amino acids. It basically constitutes the combination of amino and carboxyl atoms, which is made according to the combined form. There are about 300 kinds of all atoms. Of these, 20 amino acids are used by the human body...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L2/38
CPCA23L33/00A23L2/382A23V2002/00A23V2200/30A23V2200/14
Inventor 王飞
Owner 江苏真蒡生物科技有限公司
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