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Dendrobium officinale kimuraet migo leaf plant beverage and preparation method

A technology of Dendrobium officinale and plant beverage, which is applied to the field of beverage prepared from leaves, products of Dendrobium officinale, and beverage preparation, and can solve the problems of being unsuitable for large-scale industrial production, and difficult to harvest and store fresh leaves.

Pending Publication Date: 2020-03-24
GUIZHOU TONGWEI BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the material used in this document is the leaves of Dendrobium officinale, the use of fresh leaves will also encounter difficulties in harvesting and storage as described above, and is not suitable for large-scale industrial production.

Method used

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  • Dendrobium officinale kimuraet migo leaf plant beverage and preparation method
  • Dendrobium officinale kimuraet migo leaf plant beverage and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0121] Embodiment 1: Preparation of Dendrobium officinale leaf plant beverage

[0122] 1. Enzymatic hydrolyzate of Dendrobium officinale leaves

[0123] The formula of enzymatic hydrolyzate:

[0124] Dendrobium officinale dry leaves: 0.7g,

[0125] Cellulase: 21u,

[0126] Pectinase: 52.5u,

[0127] Water: 17.5 mL.

[0128] Preparation method of enzymatic solution:

[0129] (1) Take by weighing the dry leaves of Dendrobium candidum after screening and removing impurities according to the formula ratio, wash it with water, and then crush it into fragments whose size is 0.5-1 cm;

[0130] (2) Add the broken dry leaves of Dendrobium officinale to the prescribed amount of water, add the prescribed amount of cellulase and pectinase and mix evenly, enzymolyze at 50-55°C for 1 hour, filter, and inactivate the enzyme at 90°C for 5 minutes to obtain the iron sheet Enzymatic hydrolyzate of dendrobium leaves.

[0131] Cellulase was purchased from Shandong Longket Enzyme Prepara...

Embodiment 2

[0157] Embodiment 2: Preparation of Dendrobium candidum leaf plant beverage

[0158] 1. Enzymatic hydrolyzate of Dendrobium officinale leaves

[0159] The formula of enzymatic hydrolyzate:

[0160] Dried leaves of Dendrobium officinale: 0.5g,

[0161] Cellulase: 15u,

[0162] Pectinase: 45u,

[0163] Water: 17.5 mL.

[0164] Preparation method of enzymatic solution:

[0165] (1) Take by weighing the dry leaves of Dendrobium candidum after screening and removing impurities according to the formula ratio, wash it with water, and then crush it into fragments whose size is 0.5-1 cm;

[0166] (2) Add the broken dry leaves of Dendrobium officinale to the prescribed amount of water, add the prescribed amount of cellulase and pectinase and mix evenly, enzymolyze at 50-55°C for 0.5h, filter, and inactivate the enzyme at 90°C for 5min to obtain Enzymatic hydrolyzate of Dendrobium officinale leaves.

[0167] 2. Fermented liquid of Dendrobium officinale leaves

[0168] The r...

Embodiment 3

[0191] Embodiment 3: Preparation of Dendrobium officinale leaf plant beverage

[0192] 1. Enzymatic hydrolyzate of Dendrobium officinale leaves

[0193] The formula of enzymatic hydrolyzate:

[0194] Dendrobium officinale dry leaves: 1g,

[0195] Cellulase: 25u,

[0196] Pectinase: 60u,

[0197] Water: 17.5 mL.

[0198] Preparation method of enzymatic solution:

[0199](1) Take by weighing the dry leaves of Dendrobium candidum after screening and removing impurities according to the formula ratio, wash it with water, and then crush it into fragments whose size is 0.5-1 cm;

[0200] (2) Add the broken dry leaves of Dendrobium officinale to the prescribed amount of water, add the prescribed amount of cellulase and pectinase and mix evenly, enzymolyze at 45-50°C for 2 hours, filter, and inactivate the enzyme at 90°C for 5 minutes to obtain the iron sheet Enzymatic hydrolyzate of dendrobium leaves.

[0201] 2. Fermented liquid of Dendrobium officinale leaves

[0202]...

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Abstract

The invention relates to a dendrobium officinale kimura et migo leaf plant beverage and a preparation method. The dendrobium officinale kimura et migo leaf plant beverage is specially prepared throughthe steps of performing enzymolysis and fermentation on dendrobium officinale kimura et migo leaves to obtain fermentation liquid, and performing leaching on dried dendrobium officinale kimura et migo leaves to obtain a leaching solution; and performing mixing to prepare the dendrobium officinale kimura et migo leaf plant beverage. Based on 1000mL of the dendrobium officinale kimura et migo leafplant beverage, the fermentation liquid is prepared from 0.5-1g ( such as 0.7g ) of dried dendrobium officinale kimura et migo leaves; and the leaching solution is prepared from 1-1.5g such as 1.3g ofdried dendrobium officinale kimura et migo leaves. The medicinal and edible dendrobium officinale kimura et migo leaves are used as raw materials, so that collection of the medicines is adaptive to industrial production of the beverage, and the prepared beverage is high in recovery rate of active substances and good in beverage stability. The dendrobium officinale kimura et migo leaf plant beverage also shows a good technique effect as shown in the description, and a popular beverage is provided for the market.

Description

technical field [0001] The invention belongs to the field of life science products, and relates to a dendrobium candidum product, in particular to a beverage prepared from the dendrobium candidum, more particularly to a beverage prepared from the leaves of the dendrobium candidum. The invention also relates to a method for the preparation of such a drink. The Dendrobium officinale beverage of the present invention has incomparable advantages over existing beverages, and as a Dendrobium officinale beverage that can be directly drunk, the biological efficacy of the Dendrobium officinale can be maximized through daily intake. Background technique [0002] Dendrobium officinale (scientific name: Dendrobium officinale Kimura et Migo), also known as: Nigella, Yunnan Tiepi, Tiepi Doufeng. Belonging to the order of Micros, it is a perennial epiphytic herbaceous plant of Orchidaceae. Stem erect, cylindrical, 9-35 cm long, 2-4 mm thick, sepals and petals yellow-green, nearly similar...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00
Inventor 梁斌张丽艳唐靖雯杨槐卢礼平潘梅彭政忠唐先博南美花蒲翔李洲陈霞王娇赵莉
Owner GUIZHOU TONGWEI BIOLOGICAL SCI & TECH