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Method for preparing mulberry leaf beverage by virtue of enzymatic transformation of flavonoids from mulberry leaves

A technology of mulberry leaf flavonoids and enzymatic conversion, applied in food preparation, application, food science, etc., to achieve the effect of high-tech content, sweet and sour taste, and large market development potential

Active Publication Date: 2012-10-24
海安县鑫缘制丝有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods are all based on mulberry leaf extracts or mulberry leaf beverages prepared by blending with other raw materials. There are no reports on the development of mulberry leaf health drinks with the active ingredients of mulberry leaves enzymatically converted as the main component.

Method used

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  • Method for preparing mulberry leaf beverage by virtue of enzymatic transformation of flavonoids from mulberry leaves
  • Method for preparing mulberry leaf beverage by virtue of enzymatic transformation of flavonoids from mulberry leaves

Examples

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Embodiment 1

[0032] The formula of this embodiment is: based on 100 kg of product, 10 kg of enzymatic hydrolyzate of mulberry leaf extract, 7 kg of sucrose, 0.10 kg of citric acid, 0.125 kg of vitamin C, 0.01 kg of black tea essence, 1.5 kg of honey, and the rest are pure water.

[0033] The preparation process of this example is as follows: take fresh mulberry leaves, add pure water at a volume ratio of 1:5 kg / L, and then extract at 100 °C for 1 h to obtain a mulberry leaf extract. The columnar reactor with immobilized glycosidase was used for enzymatic hydrolysis reaction. The reaction temperature was 20 °C and the reaction time was 72 h. After the reaction, the enzymatic hydrolysis solution of mulberry leaf extract was obtained. Add sucrose and citric acid according to the recipe, stir and dissolve, then add honey, black tea essence and vitamin C, and stir evenly. The ultrafiltration membrane removes impurities, and then degasses and fills. Then raise the temperature to 95°C ± 2°C, an...

Embodiment 2

[0036] The formula of this embodiment is: based on 100 kg of product, 15 kg of enzymolysis solution of mulberry leaf extract, 4 kg of sucrose, 0.50 kg of citric acid, 0.125 kg of vitamin C, 0.01 kg of black tea essence, 0.5 kg of honey, and the rest are pure water.

[0037]The preparation process of this example is as follows: take fresh mulberry leaves, add pure water at a volume ratio of 1:50 (kg / L), and then extract at 60°C for 12 hours to obtain a mulberry leaf extract, and use a pump to transport the mulberry leaf extract through filling A columnar reactor with immobilized glycosidase was used for enzymatic hydrolysis reaction. The reaction temperature was 70 °C and the reaction time was 10 h. After the reaction, the enzymatic hydrolysis solution of mulberry leaf extract was obtained. Add sucrose and citric acid according to the recipe, stir and dissolve, then add honey, black tea essence and vitamin C, and stir evenly. The ultrafiltration membrane removes impurities, an...

Embodiment 3

[0040] The formula of this embodiment is: based on 100 kg of product, 12 kg of enzymolysis solution of mulberry leaf extract, 5.5 kg of sucrose, 0.18 kg of citric acid, 0.01 kg of black tea essence, 1.5 kg of honey, 0.125 kg of vitamin C, and the rest are pure water.

[0041] The preparation process of this example is as follows: take fresh mulberry leaves, add pure water at a volume ratio of 1:30 (kg / L), and then extract at 80°C for 6 h to obtain a mulberry leaf extract, and use a pump to transport the mulberry leaf extract through The columnar reactor filled with immobilized glycosidase was used for enzymatic hydrolysis reaction, the reaction temperature was 40 °C, and the reaction time was 24 h. After the reaction, the enzymatic hydrolysis solution of mulberry leaf extract was obtained. Add sucrose and citric acid according to the recipe, stir and dissolve, then add honey, black tea essence and vitamin C, and stir evenly. The ultrafiltration membrane removes impurities, an...

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Abstract

The invention relates to a method for preparing a mulberry leaf beverage by virtue of enzymatic transformation of flavonoids from mulberry leaves, and the method comprises the following steps: extracting a mulberry leaf leaching solution and performing enzymatic transformation: mixing the fresh mulberry leaves (kg) with purified water (L) in a weight-to-volume ratio of (1:5)-(1:50), then leachingat the temperature of 60-100 DEG C for 1-12 hours so as to get the mulberry leaf leaching solution, mixing the mulberry leaf leaching solution with glycosidase for performing enzymatic hydrolysis reaction at the reaction temperature of 20-70 DEG C for 10-72 hours and further getting enzymatic hydrolysate of the mulberry leaf leaching solution after the reaction is completed, wherein the basic composition and the formula of the mulberry leaf drink are as follows: in 100kg of the product, the product contains 10kg-15kg of the enzymatic hydrolysate of the mulberry leaf leaching solution, 4kg-7kgof sucrose, 0.10kg-0.50kg of citric acid, 0.125kg of vitamin C, 0.01kg of essence, 0.5kg-1.5kg of honey and the balance of the purified water. The mulberry leaf beverage has the advantages of high degradation rate of flavonoid glycosides from the mulberry leaves, fresh fragrance, clarity, transparency, bright color, sweet, acid, moist and cool taste, mellow and long aftertaste and excellent mouthfeel.

Description

technical field [0001] The invention belongs to the field of agricultural and sideline product processing, and particularly relates to a method for preparing mulberry leaf beverage by enzymatically transforming mulberry leaf flavonoids. Background technique [0002] With the improvement of living standards, people pay more and more attention to the complementarity of nutrition and functionality of food. Mulberry leaf has been a kind of natural food with both medicine and food since ancient times, with high safety. Modern pharmacological research has found that mulberry leaf extract contains active ingredients such as flavonoids, polysaccharides and alkaloids. The hypotensive activity of lutein and mulberry leaf alkaloids are the most significant. Drinking mulberry leaves for a long time has the effects of cooling and quenching thirst, appetizing and promoting body fluids, nourishing yin and improving eyesight, lowering cholesterol, and enhancing immunity. Therefore, peopl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 王俊吴福安王蒙孙国霞卫哲
Owner 海安县鑫缘制丝有限责任公司
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