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

Preparation method of edible cudrania tricuspidata ferment

A technology of Zheshu and enzymes, which is applied in the field of preparation of edible Zheshu enzymes, can solve the problems of unreported Zheshu enzyme food, and achieve good antioxidant activity, long fermentation time, and improved ingredients or flavor

Inactive Publication Date: 2017-05-10
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no report about Zheshu enzyme food and its preparation method both at home and abroad

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
  • Preparation method of edible cudrania tricuspidata ferment
  • Preparation method of edible cudrania tricuspidata ferment
  • Preparation method of edible cudrania tricuspidata ferment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method for edible Zheshu xiaoqingguo enzyme, comprising the following preparation steps: select 3 kg of fresh Zheshu xiaoqingguo, remove sand and dust on the surface of Zheshu xiaoqingguo under aseptic conditions with sterile water, dry at room temperature, put in In the sterilized fermentation vessel, add 3kg of sucrose syrup with a concentration of 70%, stir properly, control the room temperature at 15-20°C, and naturally ferment for 24 months to obtain the Zheshu xiaoqingguo enzyme liquid.

Embodiment 2

[0029] A preparation method for edible Zheshu flower enzymes, comprising the following preparation steps: selecting 3 kg of fresh Zheshu flowers, removing sand and dust on the surface of Zheshu flowers under aseptic conditions with sterile water, drying at normal temperature, putting into sterilized In a clean and dry container, add 3 kg of sucrose syrup with a concentration of 70%, stir properly, control the room temperature at 15-20°C, and ferment naturally for 24 months to obtain the Zheshuhua enzyme liquid.

Embodiment 3

[0031] A preparation method for edible mulberry leaf enzymes, comprising the following preparation steps: select 3 kg of fresh mulberry leaves, rinse gently with sterile water under aseptic conditions to remove sand and dust on the surface of mulberry leaves, dry at room temperature, put into sterilized Add 3kg of 70% sucrose syrup into a clean and dry container, stir properly, control the room temperature at 15-20°C, and ferment naturally for 24 months to separate and obtain the fermented leaf fermented liquid.

[0032] See Table 1 for the content of total polyphenols in the Zheshu xiaoqingguo enzyme, Zheshu flower enzyme and Zheshu leaf enzyme obtained in embodiment 1-3; see Table 1 for the ABTS free radical scavenging ability figure 1 ; DPPH free radical scavenging ability see figure 2 ; hydroxyl radical scavenging capacity see image 3 ; The results of the determination of reducing power are shown in Figure 4 .

[0033] Zheshu small green fruit enzyme Zh...

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 relates to a preparation method of an edible cudrania tricuspidata ferment, and belongs to the field of food processing. The preparation method is characterized by comprising the steps of (1) pretreating raw materials; (2) mixing materials; (3) performing fermentation; and (4) performing fermentation post-treatment. According to the preparation method disclosed by the invention, fresh small cudrania tricuspidata green fruits, fresh cudrania tricuspidata fruits, fresh cudrania tricuspidata flowers and fresh cudrania tricuspidata leaves are used as the raw materials, natural generation conditions of plant ferment are simulated, ripening is achieved through natural fermentation or microorganisms inoculation fermentation, the fermentation time is long, and the edible cudrania tricuspidata ferment is obtained. According to the edible cudrania tricuspidata ferment obtained by the preparation method disclosed by the invention, active components of cudrania tricuspidata are effectively guaranteed, the edible cudrania tricuspidata ferment has favorable functions of resisting oxidation activity and the like, and an edible product of which the ingredients or flavor is improved and having special nutrient and health-care functions is finally obtained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of edible eucalyptus enzyme. Background technique [0002] A large number of studies have shown that inflammation, tumors, aging and other intractable diseases are closely related to the excessive production of free radicals in the human body or the decline in the ability to scavenge free radicals. Most fruits and vegetables have bioactive substances that scavenge free radicals, but there are a series of problems such as the seasonality of fruits and vegetables is too strong, they are not easy to preserve, and the human body does not fully absorb them. Edible plant enzymes have a history of more than ten years in Japan, South Korea, Taiwan and Southeast Asian countries, and China has also developed rapidly in recent years. [0003] Edible plant enzymes are made from one or more fresh vegetables, fruits, grains, beans, seaweeds, herbal medicines for...

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
IPC IPC(8): A23L33/00A23L19/00
CPCA23V2002/00A23V2400/249A23V2200/30A23V2250/628A23V2250/28A23V2250/606A23V2250/616A23V2250/61A23V2250/622A23V2250/632
Inventor 毛建卫葛青沙如意程勇杰王珍珍毛旸晨蔡成岗方晟
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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