Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Horseradish tree leaf brown rice enzyme and preparation method thereof

A technology of Moringa oleifera leaves and Moringa oleifera leaf powder is applied in directions such as yeast-containing food ingredients, food ingredient functions, food drying, etc., and can solve problems such as unacceptable taste and roughness of brown rice, achieve better taste, prevent hemolysis, The effect of promoting iron absorption

Pending Publication Date: 2020-08-21
龙鼎(内蒙古)农业股份有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the dietary fiber in brown rice is insoluble dietary fiber, and the insoluble dietary fiber is relatively rough, which makes the taste of brown rice unacceptable to many people.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Horseradish tree leaf brown rice enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0047] like figure 1 Shown, the preparation method of this Moringa leaf brown rice ferment comprises the following steps:

[0048] Step S1, preparing the enzyme body;

[0049] Step S2, according to (90-99): (1-10): (0.06-0.13) parts by weight, take the enzyme main body, Moringa leaf powder and additives, and mix them uniformly to obtain the finished product of Moringa leaf brown rice enzyme , wherein the main body of the enzyme is liquid or solid.

[0050] Further, the liquid enzyme body is made by the following preparation method:

[0051] Step 1. Washing the leaves of Moringa oleifera, brown rice and rice bran with clear water, draining, and then crushing the leaves of Moringa oleifera and brown rice respectively to make leaf of Moringa oleifera powder and brown rice flour, and put them aside for later use;

[0052]Step 2. Mix the Moringa oleifera leaf powder and brown rice powder prepared in step 1 with rice bran and water evenly, and carry out accumulation and moistenin...

Embodiment 1

[0062] Preparation of Moringa leaf brown rice enzyme powder.

[0063] Pick and clean Moringa leaves and brown rice, drain them, and crush them respectively to make Moringa leaf powder and brown rice powder, pass through a 40-mesh sieve and put them aside; take 100 kg of Moringa leaf powder and 900 kg of moringa leaf powder by weight. For brown rice flour, add 100 kg of rice bran powder and 400 kg of water, mix them evenly, accumulate and moisten the material for 80 minutes; after the accumulation and moistening treatment, steam the material at 100°C for 180 minutes, and then cool down to 40°C, add 1 kg of glutamic acid, 0.5 kg of cysteine ​​and 1 kg of glycine, and mix well to make a fermentation base; add 40 kg of lactic acid bacteria and 20 kg of yeast to the fermentation base, of which lactic acid bacteria live The number of bacteria exceeds 10 10 cfu / ml, the viable count of yeast exceeds 10 12 cfu / ml, ferment at 30°C for 72 hours to make a liquid enzyme body; freeze-dry ...

Embodiment 2

[0065] Prepare Moringa leaf brown rice enzyme solution.

[0066] Moringa leaves and brown rice are selected and cleaned, drained, and crushed respectively, and the made Moringa leaf powder and brown rice powder are placed for later use after passing through a 40 mesh sieve; 100 kilograms of Moringa leaf powder, 900 1 kg of brown rice flour, then add 100 kg of rice bran powder and 400 kg of water, mix them evenly, accumulate and moisten the material for 80 minutes; after the accumulation of moistening material, steam the material at 100°C for 180 minutes, and then cool Cool down to 40°C, add 1 kg of glutamic acid, 0.5 kg of cysteine ​​and 1 kg of glycine, and mix well to make a fermentation base; add 40 kg of lactic acid bacteria and 20 kg of yeast to the fermentation base, of which lactic acid bacteria The number of live bacteria exceeds 10 10 cfu / ml, the viable count of yeast exceeds 10 12 cfu / ml, ferment at 30°C for 72 hours to make liquid enzyme body; weigh 900 kg of liqu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a horseradish tree leaf brown rice enzyme, which comprises an enzyme main body, horseradish tree leaf powder and an additive in a weight part ratio of (90-99): (1-10): (0.06-0.13). Wherein the enzyme main body is prepared from the following components in parts by weight: 10-30 parts of horseradish tree leaves, 70-90 parts of brown rice, 40-70 parts of water, 10-20 parts ofrice bran and 0.25-0.48 part of auxiliary materials. When the enzyme main body is prepared, the moringa oleifera leaf powder is added; the moringa oleifera leaf powder is added into the enzyme main body, so that rich amino acids in the moringa oleifera leaf powder provide precursor substances for generation of glutathione, the glutathione content in the enzyme main body can be increased, iron absorption can be promoted after people eat the enzyme main body, hemolysis can be prevented, toxic substances such as heavy metals and carcinogenic substances in human bodies are combined and dischargedout of the bodies, and human health is kept.

Description

technical field [0001] The invention relates to the field of preparation of health nutrition products, in particular to a glutathione-rich Moringa leaf brown rice enzyme. Background technique [0002] As we all know, ferment is the so-called enzyme in biology, and it is a kind of biocatalyst with magical function. All fresh food contains enzymes. Without enzymes, there is no life. Enzyme power determines vitality, but enzymes are afraid of high temperature. From the perspective of traditional food culture, food preparation for three meals a day is inseparable from frying, frying, boiling, and steaming. , stewing, roasting and other cooking techniques, resulting in the denaturation and inactivation of enzymes in food due to high temperature, and its enzyme content is almost zero, so that there is no shortage of nutrients (protein, carbohydrates, fat, etc.) on the table, only enzymes. [0003] In the utilization of Moringa leaf resources, the early days mostly focused on the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/10A23L33/175
CPCA23L7/104A23L33/10A23L33/175A23V2002/00A23V2200/30A23V2250/76A23V2200/32A23V2300/10A23V2250/708A23V2250/0618A23V2250/0616A23V2250/0622
Inventor 龙凤付春艳
Owner 龙鼎(内蒙古)农业股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com