A kind of multi-enzyme modified microcrystalline yam powder with laxative effect and preparation method
A technology of laxative and laxative yam powder, which is applied in the field of preparation of multi-enzyme modified microcrystalline yam powder, can solve the problems of unfavorable consumption by diabetic patients in large quantities and weak effect of laxative laxative, and achieve laxative laxative effect, Improvement of intestinal propulsion action, effect of remarkable effect
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Embodiment 1
[0021] A preparation method of multi-enzyme modified microcrystalline yam powder with laxative effect, including the following steps:
[0022] (1) Weigh the whole yam powder that has passed a 200-mesh sieve, add 5 mass times the pH=5.2 acetic acid-sodium acetate buffer, and mix well; stir at 80°C for 30 minutes to obtain a suspension;
[0023] (2) Add α-amylase to the suspension so that the ratio of α-amylase to the whole yam powder is 6U:1g, stir at 83°C for 40 minutes; cool to 45°C, add pullulanase to make pullulan The ratio of blue enzyme to whole yam powder is 2-6U / g, stirring at 40-50℃ for 20-28h; cooling to 4℃ for 24h; heating in boiling water bath for 90min to inactivate the enzyme to obtain enzymolysis solution;
[0024] (3) Wash the enzymatic hydrolysate with an ethanol aqueous solution with a volume concentration of 80% until the supernatant is clear and transparent, filter, dry the precipitate, crush and sieve. The recovery rate of multi-enzyme modified microcrystalline y...
Embodiment 2
[0026] A preparation method of multi-enzyme modified microcrystalline yam powder with laxative effect, including the following steps:
[0027] (1) Weigh the whole yam powder that has passed through a 200-mesh sieve, add 4 mass times the pH=5.2 acetic acid-sodium acetate buffer, and mix well; stir at 75°C for 40 minutes to obtain a suspension;
[0028] (2) Add α-amylase to the suspension so that the ratio of α-amylase to whole yam powder is 4U:1g, stir at 85°C for 30min; cool to 40°C, add pullulanase to make pullulan The ratio of blue enzyme to whole yam powder is 2-6U / g, stirring at 40-50℃ for 20-28h; cooling to 4℃ for 28h; heating in boiling water bath for 90min to inactivate enzyme to obtain enzymolysis solution;
[0029] (3) Wash the enzymatic hydrolysate with an ethanol aqueous solution with a volume concentration of 80% until the supernatant is clear and transparent, filter, dry the precipitate, crush and sieve. The recovery rate of multi-enzyme modified microcrystalline yam po...
Embodiment 3
[0031] A preparation method of multi-enzyme modified microcrystalline yam powder with laxative effect, including the following steps:
[0032] (1) Weigh the whole yam powder that has passed a 200-mesh sieve, add 6 mass times the pH=5.2 acetic acid-sodium acetate buffer solution, and mix well; stir at 85°C for 20 minutes to obtain a suspension;
[0033] (2) Add α-amylase to the suspension so that the ratio of α-amylase to yam powder is 8U:1g, stir at 80°C for 50min; cool to 50°C, add pullulanase to make pullulan The ratio of blue enzyme to whole yam powder is 2-6U / g, stirring at 40-50℃ for 20-28h; cooling to 4℃ for 20h; heating in boiling water bath for 90min to inactivate the enzyme to obtain enzymolysis solution;
[0034] (3) Wash the enzymatic hydrolysate with an ethanol aqueous solution with a volume concentration of 80% until the supernatant is clear and transparent, filter, dry the precipitate, crush and sieve. The recovery rate of multi-enzyme modified microcrystalline yam pow...
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