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Folium mori protein hydrolysate, preparation method thereof and enzyme beverage prepared from folium mori protein hydrolysate

A protein hydrolyzate and enzyme beverage technology, applied in the field of mulberry leaf protein hydrolyzate and its preparation, and enzyme beverage, can solve the problems of long time consumption and the like

Pending Publication Date: 2020-07-28
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using traditional methods to ferment mulberry leaves takes a long time

Method used

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  • Folium mori protein hydrolysate, preparation method thereof and enzyme beverage prepared from folium mori protein hydrolysate
  • Folium mori protein hydrolysate, preparation method thereof and enzyme beverage prepared from folium mori protein hydrolysate

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preparation example Construction

[0024] A preparation method of mulberry leaf protein hydrolyzate, said preparation method comprising:

[0025] The mulberry leaves are prepared into mulberry leaf slurry, and biological enzymes are added to the mulberry leaf slurry for enzymolysis; the biological enzymes include cellulase, pectinase and neutral protease.

[0026] Cellulase can decompose the fiber in mulberry leaf pulp, pectinase can decompose pectin and polysaccharide macromolecular substances, and neutral protease can degrade mulberry leaf macromolecular protein. When the mulberry leaf protein hydrolyzate is used for microbial fermentation, it can shorten the lag phase of fermentation microorganisms and prolong the logarithmic phase of fermentation microorganisms, and can obtain fermentation products with higher active ingredient content in the case of shorter fermentation time.

[0027] The present invention prepares mulberry leaves into mulberry leaf slurry mainly by pulverizing the mulberry leaves as much ...

Embodiment 1

[0056] 1. Preparation of mulberry leaf protein hydrolyzate

[0057] The production process of mulberry leaf protein hydrolyzate: mulberry leaf beating → enzymatic hydrolysis → adding acid to adjust pH → water bath → centrifugation → supernatant is mulberry leaf protein hydrolyzate.

[0058] 1. Mulberry leaf beating: mulberry leaves are beaten with 2 times the quality of water.

[0059] 2. Biological enzymatic hydrolysis: first add 30-200U / mL cellulase to enzymolyze the mulberry leaf beating liquid at 50°C for 20 minutes, then add 50-400U / mL pectinase to enzymolyze the mulberry leaf beating liquid at 40°C for 40 minutes, and finally Add 10-150U / mL neutral protease to enzymolyze the mulberry leaf beating solution at 35°C for 2h.

[0060] 3. Enzyme inactivation: after enzymatic hydrolysis, adjust the pH to 4.0, and keep the temperature at 75°C for 8 minutes.

[0061] 4. Adjust the pH to neutral.

[0062] 5. Centrifuge and take the supernatant.

[0063] 2. Beverage preparation...

Embodiment 2

[0069] 1. Preparation of mulberry leaf protein hydrolyzate

[0070] The production process of mulberry leaf protein hydrolyzate: mulberry leaf beating → enzymatic hydrolysis → adding acid to adjust pH → water bath → centrifugation → supernatant is mulberry leaf protein hydrolyzate.

[0071] 1. Mulberry leaf beating: mulberry leaves are beaten with 2 times the quality of water.

[0072] 2. Biological enzymatic hydrolysis: first add 30-200U / mL cellulase to enzymolyze the mulberry leaf beating liquid at 46°C for 25 minutes, then add 50-400U / mL pectinase to enzymolyze the mulberry leaf beating liquid at 36°C for 45 minutes, and finally Add 10-150U / mL neutral protease to enzymolyze the mulberry leaf beating solution at 32°C for 2.2h.

[0073] 3. Enzyme inactivation: After enzymatic hydrolysis, adjust the pH to 4.0, and keep the temperature at 70°C for 10 minutes.

[0074] 4. Adjust the pH to neutral.

[0075] 5. Centrifuge and take the supernatant.

[0076] 2. Beverage preparat...

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Abstract

The invention relates to a folium mori protein hydrolysate, a preparation method thereof and an enzyme beverage prepared from the folium mori protein hydrolysate. The preparation method of the foliummori protein hydrolysate comprises the following steps of preparing folium mori into folium mori slurry, and adding biological enzymes into the folium mori slurry for enzymolysis, wherein the biological enzymes comprise cellulase, pectinase and neutral protease. When the folium mori protein hydrolysate is used for microbial fermentation, the lag phase of fermentation microorganisms can be shortened, the logarithmic phase of the fermentation microorganisms can also be prolonged, and fermentation products with relatively high active ingredient content can be obtained under the condition of shortfermentation time.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a mulberry leaf protein hydrolyzate, a preparation method thereof, and an enzyme drink prepared therefrom. Background technique [0002] Mulberry leaves are rich in chemical components such as dietary fiber, protein, vitamins, flavonoids, and alkaloids. They have significant effects such as clearing the liver and eyesight, calming the nerves, lowering blood sugar, and reducing fat. [0003] Drinks made directly from mulberry leaves without fermentation (such as tea, etc.) often have problems such as strong green odor, mainly because of the low-level acids, aldehydes and alcohols in mulberry leaves that have a grassy smell. After fermentation, part of the protein of mulberry leaves can be hydrolyzed into substances such as glutamic acid, aspartic acid, and arginine. These hydrolyzed products can improve the freshness and taste of mulberry leaf tea soup. After the mulberry leaves ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/52A23L33/00
CPCA23L2/382A23L2/84A23L2/52A23L33/00A23V2002/00A23V2200/30
Inventor 黎尔纳邹宇晓王思远穆利霞廖森泰
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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