Great burdock and common yam rhizome compound ferment making method

A production method and compound enzyme technology, applied in the direction of food science, etc., can solve the problem of low utilization rate of burdock resources

Inactive Publication Date: 2017-07-28
徐州康汇百年食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since ancient times, it has been a key food with the same source of medicine and food. The mucilage in yam is a complex of polysaccharides and proteins. Recent studies have proved that this mucilage can regulate the body's immune coefficient and enhance resistance. It not only has rich nutrition value, and has anti-virus, anti-aging, anti-tumor key-keeping functions and biological activities of lowering blood sugar and lipids. Studies have shown that the total lignans and cellulose content in burdock are relatively high, and at the same time contain a small amount of chlorogenic acid, Polysaccharides, if biotechnology can be used, modern biotechnology can be used to efficiently utilize burdock, solve the problem of low utilization of burdock resources, and have important practical significance for optimizing the utilization of burdock resources and promoting the sustainable development of burdock industry; the market is hot in recent years Enzyme products, in addition to being used for weight loss, it also has the functions of helping digestion, absorbing food and nutrients, antibacterial and anti-inflammatory, promoting metabolism, enhancing immunity, improving self-healing power, decomposing carcinogens and cancer bud cells, etc.; burdock and yam compound enzymes The production method has not been reported in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Step 1 Sterilize the burdock: cut off the fresh-keeping head of the burdock, wash it, and sterilize it in the sterilizing solution for 120 minutes;

[0018] Step 2 Saccharification of burdock: put the sterilized and soaked burdock in the saccharification warehouse for saccharification and storage for 90 days;

[0019] Step 3 Remove the skin of the saccharified burdock, and the thickness of the peeled skin is 0.3 to 0.5 mm;

[0020] Step 4 Burdock crushing: When crushing burdock, add 15% color protection solution according to the weight of the burdock. The color protection solution consists of warm water at 15 to 20°C, white sugar, and citric acid. Warm water: white sugar: citric acid = 100:15— 18:0.35—0.38 combined;

[0021] Step 5 Dipping: add the crushed burdock to white sugar, the ratio of adding white sugar is: crushed burdock:white sugar=75:25, stir evenly, soak at 20 to 24°C for 70 to 90 minutes;

[0022] Step 6 Sterilization of Chinese yams: Soak Chinese yams i...

example 2

[0029] Step 1 Sterilize the burdock: cut off the fresh-keeping head of the burdock, wash it, and sterilize it in the sterilizing solution for 150 minutes;

[0030] Step 2 Saccharification of burdock: put the sterilized and soaked burdock in the saccharification warehouse for saccharification and storage for 110 days;

[0031] Step 3 Remove the skin of the saccharified burdock, and the thickness of the peeled skin is 0.3 to 0.5 mm;

[0032] Step 4 Burdock crushing: When crushing burdock, add 15% color protection solution according to the weight of the burdock. The color protection solution consists of warm water at 15 to 20°C, white sugar, and citric acid. Warm water: white sugar: citric acid = 100:15— 18:0.35—0.38 combined;

[0033] Step 5 Dipping: add the crushed burdock to white sugar, the ratio of adding white sugar is: crushed burdock:white sugar=80:20, stir well, soak at 20 to 24°C for 70 to 90 minutes;

[0034] Step 6 Sterilization of Chinese yam: Soak Chinese yam in c...

example 3

[0041] Step 1 Sterilize the burdock: cut off the fresh-keeping head of the burdock, wash it, and sterilize it in the sterilizing solution for 130 minutes;

[0042] Step 2 Saccharification of burdock: put the sterilized and soaked burdock in the saccharification warehouse for saccharification and storage for 100 days;

[0043] Step 3 Remove the skin of the saccharified burdock, and the thickness of the peeled skin is 0.3 to 0.5 mm;

[0044] Step 4 Burdock crushing: When crushing burdock, add 16% color protection solution according to the weight of the burdock. The color protection solution consists of warm water at 15 to 20°C, white sugar, and citric acid. Warm water: white sugar: citric acid = 100:16: 0.36 combined;

[0045] Step 5 Dipping: add the crushed burdock to white sugar, the ratio of adding white sugar is: crushed burdock:white sugar=78:22, stir well, soak at 20 to 24°C for 70 to 90 minutes;

[0046] Step 6 Sterilization of Chinese yam: Soak Chinese yam in chlorine-...

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PUM

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Abstract

The invention discloses a great burdock and common yam rhizome compound ferment making method which is characterized in that fresh great burdocks and fresh common yam rhizomes serve as raw materials, and the raw materials are sterilized, saccharified, beaten, fermented and the like to prepare great burdock and common yam rhizome compound ferment. Compared with a traditional process, the making method has the advantages that the stored saccharification rate is high, saccharification time is short, fermentation period is shortened, and products have fragrance of the great burdock and common yam rhizome compound ferment and characteristics of grape wine and are delightful in fragrance.

Description

technical field [0001] The invention relates to a burdock yam compound enzyme, which belongs to the technical field of fruit and vegetable processing. Background technique [0002] Burdock and yam are edible vegetables with fleshy roots. Burdock and yam are rich in nutrients. Burdock root contains inulin, polysaccharides, saponins, flavonoid glycosides, dietary fiber, polyphenols such as caffeic acid, chlorogenic acid, isochlorogenic acid, etc. Aldehydes and other rich nutrients. The mucus temperament of yam has anti-cancer effect; yam has extremely high health value, which can invigorate the spleen, nourish the lungs, strengthen the kidney, and benefit essence. Strong, clear eyes, sharp ears". Since ancient times, it has been a key food with the same source of medicine and food. The mucilage in yam is a complex of polysaccharides and proteins. Recent studies have proved that this mucilage can regulate the body's immune coefficient and enhance resistance. It not only has r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 胡传银董玉伟张艳明张爱民
Owner 徐州康汇百年食品有限公司
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