Cornu cervi pantotrichum beverage and preparation method thereof
A technology for velvet antler and beverages, which is applied in the field of beverage processing, can solve the problems of not being able to fully exert the activity of protease, reduce the extraction rate of velvet antler, and increase production costs, etc., and achieve the effect of improving nutritional components and health care functions, slightly sweet taste, and improving taste
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Embodiment 1
[0058] A preparation method of deer antler drink, comprising the following steps:
[0059] (1) Take 10 parts of velvet antler that has been depilated, washed and dried at 45°C (parts by weight, the same below), crushed to 30 mesh, add 100 parts of water, and mix well. The resulting mixture is first ultrasonicated at 40°C for 90 minutes After breaking the cell wall, adjust the pH of the mixed solution to 8.0 with baking soda, then carry out an enzymatic hydrolysis in a water bath at 40°C and stir at 150rpm for 8 hours. The compound enzymes used in the first enzymatic hydrolysis are as follows: papain 0.4wt%, trypsin 0.3wt% , subtilisin 0.2wt%, serine protease 0.1wt%, ficin 0.15wt%; the amount of the above enzymes refers to the percentage of the antler weight;
[0060] Take the enzymolysis solution in (1) and centrifuge at 3500 rpm for 8 min, and collect the precipitate and supernatant respectively;
[0061] (2) In parts by weight, take 10 parts of the centrifugal precipitate o...
Embodiment 2
[0066] A preparation method of deer antler drink, comprising the following steps:
[0067] (1) Take 30 parts of velvet antler that has been depilated, washed and dried at 45°C, crushed to 100 mesh, add 80 parts of water, and mix well. The resulting mixture is first ultrasonicated at 45°C for 90 minutes to break the cell wall. Use baking soda to adjust the pH to 8.2, then place in a water bath at 45°C, and stir at 200 rpm for 9 h for enzymatic hydrolysis extraction. The enzymes used in the extraction are the following four enzymes: papain 0.5wt%, trypsin 0.3wt%, subtilisin 0.3 wt%, serine protease 0.2wt%, ficin 0.2wt%;
[0068] The obtained extract was centrifuged at a speed of 3500 rpm for 8 min, and the precipitate and supernatant were collected respectively;
[0069] (2) Take 30 parts of the above centrifuged sediment and 80 parts of water, adjust the pH to 6.0 with malic acid, then place in a water bath at 45°C, stir at a speed of 200rpm for 6 hours for enzymolysis extract...
Embodiment 3
[0074] A preparation method of deer antler drink, comprising the following steps:
[0075] (1) In parts by weight, take 20 parts of velvet antler that has been dehaired, washed and dried at 50°C, crushed to 36 mesh, added with 80 parts of water, and mixed well. The mixture was first ultrasonicated at 50°C for 60 min to break the cell wall. After the wall was broken, the mixture was adjusted to pH 7.5 with sodium bicarbonate, and then extracted by enzymolysis in a water bath at 50°C and stirred at 150°C for 8 h. The enzyme used for extracting is the following compound enzyme: papain 0.4wt%, subtilisin 0.2wt%, serine protease 0.2wt%, trypsin 0.2wt%, ficin 0.1wt%; Centrifuge at a rotational speed for 8 min, and collect the precipitate and supernatant respectively;
[0076] (2) Take 20 parts of the above centrifuged sediment and 80 parts of water, adjust the pH to 5.5 with malic acid, and then extract by enzymolysis in a water bath at 50°C and stirring at 180rpm for 6 hours. The...
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