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

Preparation method of eleocharis tuberosa flavored additive

A technology for flavor additives and horseshoe, which is applied in the field of preparation of horseshoe flavor additives, can solve problems such as damage to human health, and achieve the effects of low cost and simple process.

Inactive Publication Date: 2017-05-31
HEZHOU UNIV
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the plant additives used in food, beverages, etc. are synthetic chemical substances, which are harmful to human health

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

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] A method for preparing a horseshoe flavor additive, comprising the following steps:

[0019] (1) Take fresh water chestnut meat with rich meat quality, wash it with water ≤ 30°C and smash it to make horseshoe pulp;

[0020] (2) Take 1 part of horseshoe pulp, add 1-2 times of distilled water, add enzyme preparation accounting for 0.05%-0.1% of water chestnut meat mass, and extract for 2-3 hours under the condition of ≤30°C. Stir at low intensity, then pass through a 100-150 mesh sieve, and take the filtrate;

[0021] (3) Vacuum microwave drying, the drying process keeps the temperature ≤ 40°C, and the filtrate is dried from paste to powder block;

[0022] (4) The powder block is pulverized by nanometer machinery to obtain a powdery product with a diameter of 200-400 nanometers.

[0023] In the specific implementation of the present invention, the enzyme preparation in the step (2) is a combination of cellulase and amylase;

[0024] In the specific implementation of th...

Embodiment 1

[0027] (1) Take fresh water chestnut meat with rich meat quality, wash it with water at 15°C and smash it to make horseshoe pulp;

[0028] (2) Get horseshoe pulp 1Kg, add the distilled water of 1000ml, add cellulase (1000u / g) and amylase (1000u / g) each 0.025g, extract 2 hours under the condition of 15 ℃, stirring intensity 10rpm (rev. / min), then cross a 100-mesh sieve, and get the filtrate;

[0029] (3) After vacuum microwave drying, the drying process keeps the temperature ≤ 40°C, the microwave power intensity is 500w per kilogram of filtrate, and the filtrate is dried from paste to powder, and the weight of the obtained powder is about 50g;

[0030] (4) The powder block is pulverized by nanometer machinery to obtain a powdery product with a diameter of 200-400 nanometers.

[0031] The obtained horseshoe flavor additive has a strong and delicate taste, the nutritional components of the horseshoe meat are well preserved, and the powdered product is easy to carry and use.

Embodiment 2

[0033] (1) Take fresh water chestnut meat with rich meat quality, wash it with water at 30°C and smash it to make horseshoe pulp;

[0034] (2) Get 1Kg of horseshoe pulp, add 2000ml of distilled water, add 0.05g of cellulase (1000u / g) and amylase (1000u / g), extract for 3 hours under the condition of 30°C, stirring intensity 30rpm (rev. / min), then cross a 150 mesh sieve, and get the filtrate;

[0035] (3) Vacuum microwave drying, the drying process keeps the temperature ≤ 40°C, the microwave power intensity is 600w per kilogram of filtrate, and the filtrate is dried from paste to powder, and the weight of the obtained powder is about 53g;

[0036] (4) The powder block is pulverized by nanometer machinery to obtain a powdery product with a diameter of 200-400 nanometers.

[0037] The obtained horseshoe flavor additive has a strong and delicate taste, the nutritional components of the horseshoe meat are well preserved, and the powdered product is easy to carry and use.

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 eleocharis tuberosa flavored additive. The preparation method comprises the following steps: (1) taking fresh eleocharis tuberosa flesh which is abundant in flesh, cleaning the taken eleocharis tuberosa flesh with water of which the temperature is lower than or equal to 30 DEG C, and smashing the cleaned eleocharis tuberosa flesh to obtain eleocharis tuberosa pulp; (2) taking 1 part of the eleocharis tuberosa pulp, adding distilled water of which the weight is 1-2 times of that of the eleocharis tuberosa pulp, then adding an enzyme preparation of which the mass is 0.05-0.1% of that of the eleocharis tuberosa pulp, performing medium-and-low-intensity stirring and leaching under the condition of temperature being lower than or equal to 30 DEG C for 2-3 hours, and taking filtrate; (3) performing vacuum microwave drying under the condition that the temperature is maintained to be lower than or equal to 40 DEG C until powder blocks are obtained; and (4) performing nanometer mechanical pulverization on the powder blocks so as to obtain powdery products of 200-400 nanometers. The eleocharis tuberosa flavored additive prepared by the preparation method disclosed by the invention can be used as an additive for various foods, low-temperature drying is performed by a vacuum microwave drying method, nutrient components and health-care functions of the eleocharis tuberosa flesh are preserved in the products, and the products are powdery, so that the products are convenient to use.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a method for preparing a horseshoe flavor additive. Background technique [0002] The alias of water chestnut (Eleocharis tuberosa) belongs to Cyperaceae perennial shallow water herb. Horseshoe is rich in nutrition, juicy and sweet, unique in flavor, and has medicinal value and is loved by people. Horseshoes can be eaten fresh, soups and desserts, and can also be processed into canned horseshoes and horseshoe-flavored beverages. Water chestnut meat has a sweet taste and strong flavor, and the market prospect of horseshoe-flavored desserts and beverage products is broad. [0003] At present, most of the plant additives used in food and beverages are synthetic chemical substances, which are harmful to human health. The natural horseshoe flavor additive made from water chestnut meat is harmless to human body and can maintain the nutritional value of water che...

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): A23L29/00
Inventor 宋慕波罗杨合方方商飞飞帅良蔡文
Owner HEZHOU UNIV
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