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Optimized formula and processing method of lotus leaf ferment

A processing method and technology of lotus leaf, which is applied in the optimized formula and processing field of lotus leaf enzyme, can solve the problems of sensory evaluation that needs to be improved, consumers' sensory evaluation is not high, and the market effect of enzyme beverage is general, so as to meet the needs of diversity, nutrition Rich, refreshing effect

Inactive Publication Date: 2018-03-13
云南绿界农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the enzyme beverage market effect that this method prepares is general, and main reason is that consumer sensory evaluation is not high, so it still needs to be improved in various sensory evaluations such as acidity, sweetness, taste, smell, color and luster and texture state.

Method used

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  • Optimized formula and processing method of lotus leaf ferment
  • Optimized formula and processing method of lotus leaf ferment
  • Optimized formula and processing method of lotus leaf ferment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of lotus leaf enzyme formula, lotus leaf is dried lotus leaf, and its formula is as follows:

[0049] Dried lotus leaf: 1 part;

[0050] White sugar: 6 parts;

[0051] Yeast: 5 parts;

[0052] Purified water: 24 parts.

[0053] Preparation process: Cut the dried lotus leaves with the above weight parts into strips with a width of 0.5-1cm and a length of 10-15cm, pass through 95°C water for 1.5 minutes, filter, air-dry, and mix with the above weight parts of white sugar 1. The yeast layer is stacked in a special fermenter, and the above-mentioned pure water by weight is added for fermentation. The fermentation temperature is 25° C., and the fermentation time is 96 hours. Ferment and mature, filter with 200 mesh gauze to obtain lotus leaf enzyme.

Embodiment 2

[0055] A kind of lotus leaf enzyme formula, lotus leaf is dried lotus leaf, and its formula is as follows:

[0056] Dried lotus leaves: 3 parts;

[0057] White sugar: 6.5 parts;

[0058] Yeast: 6 parts;

[0059] Purified water: 27 parts.

[0060] Preparation process: cut the dried lotus leaves in the above weight parts into strips with a width of 0.5-1cm and a length of 10-15cm, pass through 100°C water for 1min, filter and air-dry, and mix with the above weight parts of white sugar, The yeast layer is stacked in a special fermenter, and the above-mentioned pure water by weight is added for fermentation. The fermentation temperature is 28° C., and the fermentation time is 94 hours. Ferment and mature, filter with 200 mesh gauze to obtain lotus leaf enzyme.

Embodiment 3

[0062] A kind of lotus leaf enzyme formula, lotus leaf is dried lotus leaf, and its formula is as follows:

[0063] Dried lotus leaves: 4 parts;

[0064] White sugar: 7 parts;

[0065] Yeast: 6.5 parts;

[0066] Purified water: 26 parts.

[0067] Preparation process: cut the dried lotus leaves in the above weight parts into strips with a width of 0.5-1cm and a length of 10-15cm, pass through 80°C water for 2 minutes, filter and air-dry, and mix with the above weight parts of white sugar, The yeast layer is stacked in a special fermenter, and the above-mentioned pure water by weight is added for fermentation. The fermentation temperature is 23° C., and the fermentation time is 100 hours. Ferment and mature, filter with 200 mesh gauze to obtain lotus leaf enzyme.

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PUM

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Abstract

The invention discloses an optimized formula and a processing method of lotus leaf ferment. The optimized formula comprises the following components: lotus leaves, white granulated sugar, saccharomycetes and purified water, wherein based on the difference between fresh lotus leaves and dried lotus leaves, the optimized formula is divided into different optimized formulas. The formula of the lotusleaf ferment provided by the invention has sanitation, safety, clarity, transparency, refreshing taste, rich nutrients, short fermentation time and special fragrant smell of the lotus leaves; comparedwith a traditional formula, the acidity, sweetness, taste, smell, color, texture state and other sensory evaluations of the optimized formula of the lotus leaf ferment are all obviously improved; thepurposes of improving the utilization ratio of the lotus leaves and increasing the activity of the ferment are achieved; and the requirements of modern people on diversity, balance and absorbabilityof food nutrients are met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an optimized formula and processing method of lotus leaf enzyme. Background technique [0002] Enzyme was originally another name for enzymes in Japan and Taiwan, China, referring to biological macromolecules with biocatalytic functions, mostly protein substances. In the food field, the edible initial bioactive products obtained by microbial fermentation are called enzymes. Due to its rich nutrition, enzymes retain the nutrients of raw materials to the greatest extent, and during the metabolism of probiotics, they often produce some beneficial ingredients for the body, which have certain physiological functions and unique flavors, so they are receiving more and more attention. consumers' favorites. [0003] Lotus leaf is the stem and leaf of lotus, also known as lotus leaf, fresh lotus leaf, dried lotus leaf and lotus leaf charcoal. The lotus leaf is flat or slightly c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/30
Inventor 宁眺李晶张瑞丽
Owner 云南绿界农业科技有限公司
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