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Method for preparing burdock leaf enzyme

A production method and technology of burdock leaves are applied in the directions of urea compound fertilizer, root crop cultivation, function of food ingredients, etc., can solve the problems of severe bitterness, bad taste of burdock leaves, burdock ditch, etc., achieve a fresh taste and enhance immunity. The effect of eliminating heat and toxin

Active Publication Date: 2019-01-18
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

The nutrition of burdock leaves is also relatively rich, and some nutrients exceed those of burdock roots. For a long time, people have also tried to explore the utilization methods of burdock leaves, such as extracting chlorogenic acid, and making some burdock seasonings, but the taste of burdock leaves is not good, and the taste is bitter. Quite serious, direct use is not welcome by people, this clearly utilizes burdock leaf to make ferment and all has very strong technical support theoretically and technically, and is feasible in production, and the present invention starts from burdock cultivation, mainly based on harvesting burdock fresh leaves The cultivation method of burdock has canceled the deep ditch planting, solved the problem of burdock collapsed ditch, and the fresh leaves of burdock can be harvested in stages to prolong the production cycle, providing people with a new production method of burdock enzyme

Method used

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specific Embodiment approach

[0018] Specific embodiments, the present invention will be further described below in conjunction with embodiment

example 1

[0019] Example 1: technical scheme of the present invention is as follows 1. a kind of preparation method of burdock ferment, it is characterized in that take fresh burdock as raw material and form by following steps:

[0020] A kind of preparation method of burdock leaf enzyme is characterized in that taking fresh burdock leaf as raw material is made according to the following steps:

[0021] The first step is to choose on December 5th to use a burdock machine to make a ditch with a burdock planter in the east-west direction at a row spacing of 50 cm. The ditch width is 25 to 30 cm, the ditch depth is 30 cm, and the planting density is 5 to 6 cm;

[0022] The second step is to cover the plastic film: choose a colorless plastic film, the plastic film is 90 cm wide, cover the burdock soil ridge, and then use a black and white two-color film, the film is 100 cm wide, the middle 20 cm is a colorless transparent film, and the white part of the black opaque film is on both sides Co...

example 2

[0035] A kind of preparation method of burdock leaf enzyme is characterized in that taking fresh burdock leaf as raw material is made according to the following steps:

[0036] The first step is to choose on December 25 to use a burdock machine to make a ditch with a burdock planter in the east-west direction at a row spacing of 50 cm. The ditch width is 30 cm, the ditch depth is 35 cm, and the planting density is 5 to 6 cm;

[0037] The second step is to cover the plastic film: choose a colorless plastic film, the plastic film is 90 cm wide, cover the burdock soil ridge, and then use a black and white two-color film, the film is 100 cm wide, the middle 20 cm is a colorless transparent film, and the white part of the black opaque film is on both sides Cover it on the burdock soil ridge. In order to prevent the leaves of the burdock seedlings from touching the film after they grow out, use bamboo strips to prop up a gap of 4 to 5 cm above the burdock soil ridge. Cover the two si...

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Abstract

The invention discloses a method for preparing a burdock leaf enzyme. The method is characterized in that fresh burdock leaves are used as raw materials and includes the steps of planting of the burdock leaves, harvesting, sterilization, fermentation and other processes to obtain the burdock leaf enzyme. Compared with traditional processes, the method has the advantages that the comprehensive utilization rate of burdock is increased, a traditional burdock preparation is changed, the fermentation period is short, and a product is transparent and has both the scent of the burdock leaves and thefeeling of cider. The product is rich in chlorogenic acid and has the effects of clearing away heat and fire, eliminating heat toxicity in blood, regulating hormone secretion, promoting digestion andabsorption, resisting bacteria, diminishing inflammation, activating cells, achieving detoxification, enhancing the immunity and the like.

Description

technical field [0001] The invention relates to a burdock enzyme and belongs to the technical field of fruit and vegetable processing. Background technique [0002] Burdock is a vegetable that is mainly eaten with fleshy roots. Burdock root contains inulin, polysaccharides, saponins, flavonoid glycosides, dietary fiber, polyphenols such as caffeic acid, chlorogenic acid, isochlorogenic acid, and aldehydes. nutrient content. The nutrition of burdock leaves is also relatively rich, and some nutrients exceed those of burdock roots. For a long time, people have also tried to explore the utilization methods of burdock leaves, such as extracting chlorogenic acid, and making some burdock seasonings, but the taste of burdock leaves is not good, and the taste is bitter. Quite serious, direct use is not welcome by people, this clearly utilizes burdock leaf to make ferment and all has very strong technical support theoretically and technically, and is feasible in production, and the p...

Claims

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Application Information

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IPC IPC(8): A01G22/25A23L33/00C05G3/00A23L5/20
CPCA01G22/25A23L5/276A23L33/00A23V2002/00C05C9/00C05G5/23A23V2200/30C05F11/00
Inventor 胡传银张艳明邓磊
Owner 徐州康汇百年食品有限公司
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