Kidney-warming Chinese chive juice and preparation method of kidney-warming Chinese chive juice

A technology of leek juice and leek, which is applied to the functions of food ingredients, food processing, food science, etc., can solve the problems of difficulty in exerting effects, poor taste of raw food, loss of nutritional elements, etc., to increase content, improve taste and flavor, The effect of improving taste

Active Publication Date: 2017-06-13
玖上玖生物科技无锡有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because leeks have a spicy and pungent taste and smell, the taste of raw food is not good; if they are eaten by frying, etc., not only will their nutrients be lost, but their effects will also be difficult to exert.
And there is no report that leeks are prepared into dietotherapy products with warming kidney effect

Method used

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  • Kidney-warming Chinese chive juice and preparation method of kidney-warming Chinese chive juice
  • Kidney-warming Chinese chive juice and preparation method of kidney-warming Chinese chive juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: the preparation of leek juice

[0029] The specific preparation method is as follows:

[0030] (1) Heat-treat the broad-leaved leek at 100° C. for 15 minutes; sterilize the leek to prevent contamination by bacteria.

[0031] (2) ripening the heat-treated leeks at 50° C. for 72 hours; through the ripening treatment, the pungent smell of the leeks is removed.

[0032] (3) Inoculate Saccharomyces cerevisiae into matured leeks 1012, the inoculum amount of Saccharomyces cerevisiae is 2% of the weight of the matured leek, and fermented at 30°C for 24h;

[0033] (4) Using supercritical CO 2 Extraction technology extracts fermented leeks, supercritical CO 2 The extraction conditions are as follows: extraction pressure is 28MPa, extraction temperature is 35°C, CO 2 The flow rate is 22L / h, and the extraction time is 2h. Sterilize the extract to obtain leek juice.

Embodiment 2

[0034] Embodiment 2: the preparation of leek juice

[0035] The specific preparation method is as follows:

[0036] (1) Heat-treat the broad-leaved leek at 90°C for 20 minutes; sterilize the leek to prevent contamination by bacteria.

[0037] (2) ripening the heat-treated chives at 80° C. for 48 hours; through the ripening treatment, the pungent smell of the chives itself is removed.

[0038] (3) Inoculate Saccharomyces cerevisiae into matured leeks 1012, the inoculum amount of Saccharomyces cerevisiae is 1% of the weight of the matured leek, and fermented at 30°C for 48 hours;

[0039] (4) Using supercritical CO 2 Extraction technology extracts fermented leeks, supercritical CO 2 The extraction conditions are as follows: extraction pressure is 30MPa, extraction temperature is 35°C, CO 2 The flow rate is 25L / h, and the extraction time is 1h. Sterilize the extract to obtain leek juice.

Embodiment 3

[0040] Embodiment 3: the preparation of leek juice

[0041] The specific preparation method is as follows:

[0042] (1) heat-treat the leek at 130° C. for 10 minutes; sterilize the leek to prevent contamination by bacteria.

[0043] (2) ripening the heat-treated chives at 40° C. for 120 hours; through the ripening treatment, the pungent smell of the chives itself is removed.

[0044] (3) Inoculate Saccharomyces cerevisiae into matured leeks 1012, the inoculum amount of Saccharomyces cerevisiae is 3% of the weight of the matured leek, and fermented at 40°C for 12h;

[0045] (4) Using supercritical CO 2 Extraction technology extracts fermented leeks, supercritical CO 2 The extraction conditions are as follows: extraction pressure is 25MPa, extraction temperature is 40°C, CO 2 The flow rate is 20L / h, and the extraction time is 3h. Sterilize the extract to obtain leek juice.

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PUM

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Abstract

The invention discloses a preparation method of kidney-warming Chinese chive juice. The preparation method comprises the following steps: (1) carrying out heat treatment on Chinese chives at 90 DEG C to 130 DEG C for 10min to 20min; (2) ripening the Chinese chives subjected to the heat treatment at 40 DEG C to 80 DEG C, wherein the ripening time is 48h to 96h; (3) inoculating saccharomyces cerevisiae into the Chinese chives subjected to the ripening treatment and fermenting at 20 DEG C to 40 DEG C for 12h to 48h; (4) extracting the fermented Chinese chives by adopting a super-critical CO2 extracting technology; sterilizing an extracting solution to obtain the Chinese chive juice. The broad-leaf Chinese chive juice prepared by the invention not only keeps all nutrients of broad-leaf Chinese chives; compared with other broad-leaf Chinese chive processing methods, the content of SOD (Superoxide Dismutase) with anti-oxidization and anti-cancer effects and polyphenols is extremely improved.

Description

technical field [0001] The invention relates to a dietary therapy product for warming the kidney and a preparation method thereof, in particular to a leek juice for warming the kidney and a preparation method thereof, belonging to the technical fields of food processing and biomedicine. Background technique [0002] With the rapid development of social economy and the rapid improvement of living standards, the pace of life of modern people is getting faster and faster, and many bad living habits have been developed, which directly caused irreparable damage to the kidneys. For example, many people are used to staying up late and staying up late in the middle of the night; they like to eat heavy food; they abuse drugs; they ignore their tired bodies and do not pay attention to rest; These living habits have caused great damage to our kidneys. If this happens for a long time, the kidney function will gradually decline, which is very detrimental to our health. The occurrence of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L33/105A23L5/20
CPCA23L2/02A23L2/84A23V2002/00A23V2200/30A23V2200/324A23V2250/21A23V2250/76A23V2300/14A23V2300/44A23V2300/24
Inventor 刘娟金星
Owner 玖上玖生物科技无锡有限公司
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