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Integrated utilization technology of mulberry leaves

A technology of mulberry leaves and craftsmanship is applied in the technological field of comprehensive utilization of mulberry leaves, which can solve problems such as mulberry leaf extraction, and achieve the effects of increasing added value, increasing substitution ratio, and saving food resources.

Active Publication Date: 2011-11-02
ZHEJIANG QIANCAOSU BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] One of the purposes of the present invention is to provide a process for the comprehensive utilization of mulberry leaves, which combines fermentation and extraction to effectively solve the problem of residues after mulberry leaf extraction

Method used

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  • Integrated utilization technology of mulberry leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Liquid culture of Monasucs anka:

[0029] Liquid medium composition (weight percent): glucose 2%, sucrose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is distilled water, and the pH value is natural. 500mL capacity is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate Monascus spores greater than 10 8 15mL of the spore suspension of Monascus spores / mL, and cultured at 32°C and 180r / min for 72h as liquid Monascus species.

[0030] Weigh 500 grams of dried mulberry leaves, add 8 times of water, extract at 100°C for 1 hour, filter, add 6 times of water to the obtained filter residue, extract at 100°C for 30 minutes, filter, combine the filtrates, concentrate to a specific gravity of 1.15g / mL , spray-dried to obtain mulberry leaf extract, the mulberry leaf crude polysaccharide in the obtained mulberry leaf aqueous extract reached 111 mg / g, and the GABA content reach...

Embodiment 2

[0033] Liquid culture of Monasucs purpureus:

[0034] The composition of the liquid medium (weight and volume percentage): glucose 2%, sucrose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is distilled water, and the pH value is natural. The volume of the 500mL triangular flask is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate the purple red yeast rice spores eluted from the slope for more than 10 8 10mL of the spore suspension of Monascus spores / mL, and cultured at 32°C and 180r / min for 72h as liquid Monascus species.

[0035] Weigh 500 grams of dried mulberry leaves, add 8 times of water, extract at 80°C for 2 hours, filter, add 6 times of water to the obtained filter residue, extract at 100°C for 1 hour, filter, combine the filtrates, concentrate to a specific gravity of 1.1g / mL , and spray-dried to obtain mulberry leaf extract. The obtained mulberry leaf extract...

Embodiment 3

[0038] Liquid culture of Monasucs ruber:

[0039] Liquid medium composition (weight percent): glucose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is distilled water, and the pH value is natural. 500mL capacity is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate with more than 10 red yeast spores eluted from the slant. 8 10 mL of Monascus spore suspension per mL was cultured at 32°C and 180 r / min for 72 hours as a liquid Monascus species.

[0040] Weigh 500 grams of dried mulberry leaves, add 10 times of water, extract at 100°C for 2 hours, filter, add 6 times of water to the obtained filter residue, extract at 100°C for 1 hour, filter, combine the filtrates, concentrate to a specific gravity of 1.1g / mL , carry out spray drying, obtain mulberry leaf extract, gained mulberry leaf extract is tested, and mulberry leaf crude polysaccharide is 102mg / g, and GABA is 17.35mg / ...

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Abstract

The invention belongs to the field of mulberry leaf processing and in particular relates to an integrated utilization technology of mulberry leaves, and the technology comprises the following steps: (1) adding water of which the weight is 6-10 times that of dry mulberry leaves into the dry mulberry leaves, extracting at the temperature of 80-100 DEG C, and filtering the extracted mulberry leaves to obtain mulberry leaf residues and a mulberry leaf extracting solution; (2) concentrating the mulberry leaf extracting solution, and carrying out spray drying to obtain a mulberry leaf extract; and (3) adding a carbon source and a nitrogen source into the mulberry leaf residues, regulating the water content to 30-45%, thus obtaining a culture, sterilizing the culture, inoculating a monascus strain onto the sterilized culture, fermenting, and drying and smashing the fermented product, thus obtaining mulberry leaf monascus. In the technology in the invention, the extraction and fermentation are combined, thus the environmental problem caused by mulberry leaf residues is solved; as mulberry leaf residues are subjected to monascus fermentation, plenty of grains are saved, and unextracted active components in the mulberry leaves are brought into the rear mulberry leaf monascus, thereby strengthening the function of the monascus.

Description

technical field [0001] The invention belongs to the field of mulberry leaf processing, and in particular relates to a process for comprehensive utilization of mulberry leaves. Background technique [0002] Mulberry leaves, also known as fairy leaves, have the effects of nourishing yin and blood, dispelling wind and heat dissipation, benefiting liver and ventilation, reducing blood pressure and diuresis, and are both food and medicine raw materials announced by the Ministry of Health. [0003] At present, a variety of active ingredients have been isolated from mulberry leaves and their efficacy has been proved: such as mulberry leaf polysaccharides (Xing Dongxu et al., Comparison of medicinal effects of hot water extraction and microwave extraction of mulberry leaf polysaccharides and a preliminary study on the mechanism of hypoglycemia, Sericulture Science, 2008 Issue 03), glycosidase inhibitor 1-deoxynojirimycin (DNJ), gamma-aminobutyric acid (GABA) with the function of reg...

Claims

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Application Information

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IPC IPC(8): A23L1/29A61K36/605A23L33/00
Inventor 陈小林
Owner ZHEJIANG QIANCAOSU BIOTECH CO LTD
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