CN110178957A - A kind of mulberry leaf ball and preparation method thereof - Google Patents
A kind of mulberry leaf ball and preparation method thereof Download PDFInfo
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- CN110178957A CN110178957A CN201910613382.8A CN201910613382A CN110178957A CN 110178957 A CN110178957 A CN 110178957A CN 201910613382 A CN201910613382 A CN 201910613382A CN 110178957 A CN110178957 A CN 110178957A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
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- 238000000034 method Methods 0.000 claims abstract description 8
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
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- 239000000203 mixture Substances 0.000 description 10
- 206010012735 Diarrhoea Diseases 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
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- 210000000952 spleen Anatomy 0.000 description 3
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- 208000004998 Abdominal Pain Diseases 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
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- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- FVQOMEDMFUMIMO-UHFFFAOYSA-N Hyperosid Natural products OC1C(O)C(O)C(CO)OC1OC1C(=O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 FVQOMEDMFUMIMO-UHFFFAOYSA-N 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
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- 241000235342 Saccharomycetes Species 0.000 description 1
- 238000003723 Smelting Methods 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 238000006297 dehydration reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
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- 230000002401 inhibitory effect Effects 0.000 description 1
- GXMWXESSGGEWEM-UHFFFAOYSA-N isoquercitrin Natural products OCC(O)C1OC(OC2C(Oc3cc(O)cc(O)c3C2=O)c4ccc(O)c(O)c4)C(O)C1O GXMWXESSGGEWEM-UHFFFAOYSA-N 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
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- 230000008569 process Effects 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
A kind of mulberry leaf ball preparation method includes the following steps: that, by 50 parts by weight of mulberry leaf powder, honey 20-40 parts by weight, mulberry enzyme 4-6 parts by weight are mixed evenly, sealed fermenting 3-6 months under room temperature；It is taken out after fermentation, adds the mulberry leaf powder of 50 parts by weight, be kneaded into planar, then pellet is made.The invention also discloses a kind of mulberry leaf balls.The invention also discloses a kind of using mulberry leaf ball made from the above method.Mulberry leaf ball of the present invention and preparation method thereof, is all made of natural material, is not added any chemical artificial ingredients, is remained the effective component of mulberry leaf and mulberry enzyme, be easy to be esthetically acceptable to the consumers.Reduce the flavones ingredient content in mulberry leaf powder by fermentation, reduces mulberry leaf powder and take bring toxic side effect；It is easy to agglomerating between ingredient and keeps moisture, improves shelf life of products.
Description
Technical field
The invention belongs to agricultural food product technical fields, are related to the food processing technology of mulberry leaf, and in particular to a kind of mulberry leaf
Ball and preparation method thereof.
Background technique
Mulberry leaves are the leaves of plant mulberry tree, are chiefly used in breeding silkworms.In addition it dries and can also be used as medicine after mulberry leaves harvesting, be
One kind of state's Chinese medicine, the smelting that can be used for a variety of diseases of the mankind are treated, it is well known that and mulberry leaves have very high medical value,
Also the application method there are many, relatively conventional at present is mulberry leaf tea, mulberry leaf powder etc.；Mulberries are the fruit of mulberry tree, Ke Yizhi
Connect edible, ingredients, the nutrition such as vitamin rich in, carrotene, amino acid, calcium are 5~6 times of apple in mulberries,
It is 4 times of grape, has manufacture mulberry enzyme using mulberries at present, mulberry enzyme, which has, adjusts the work such as immune, antifatigue, anti-aging
With.
Traditional Chinese medicine thinks that mulberry leaves are cold in nature, and long-term use can aggravate deficiency-cold in spleen and stomach, abdominal pain diarrhea symptom occurs, mulberry leaf this
A little characteristics limit the medicinal and edible value of mulberry leaf.
Summary of the invention
To overcome technological deficiency of the existing technology, preferably utilize mulberry leaf, the invention discloses a kind of mulberry leaf ball and
Preparation method.
Mulberry leaf ball preparation method of the present invention includes the following steps: 50 parts by weight of mulberry leaf powder, honey 20-40 weight
Part, mulberry enzyme 4-6 parts by weight are mixed evenly, sealed fermenting 15-30 days under room temperature；
The sodium sulfite of 0.005-0.01 parts by volume is then added according to volume ratio in fermentation material, continues to ferment 1-4 months;Hair
It is taken out after ferment, adds the mulberry leaf powder of 50 parts by weight, be kneaded into planar, then pellet is made.
Preferably, the honey is 30 parts by weight, 5 parts by weight of mulberry enzyme.
Preferably, the parts by volume of the sodium sulfite is the 0.007 of fermentation material volume.
Preferably, the manufacturing process of the mulberry leaf powder are as follows: pick new fresh mulberry leaf, be immersed in the sodium hydroxide of 1-3% molar ratio
It about 20-60 minutes in solution, is then steamed in pot, so that steaming temperature is maintained 140 degrees Celsius or more using overheated steam, continue 6-12
Spreading for cooling is taken out after hour, is milled after drying.
Further, the molar ratio of the sodium hydroxide is 1.2-1.4%.
Further, it steams temperature and maintains 156-160 degrees Celsius.
The invention also discloses a kind of using mulberry leaf ball made from the above method.
Mulberry leaf ball of the present invention and preparation method thereof, has following superiority:
One, is all made of natural material, does not add any chemical artificial ingredients, remains the effective of mulberry leaf and mulberry enzyme
Ingredient is easy to be esthetically acceptable to the consumers.
Two, reduce the flavones ingredient content in mulberry leaf powder by fermentation, reduce mulberry leaf powder and take bring
Toxic side effect.
Three, improve production using mixing after mulberry enzyme fermentation with mulberry leaf powder, being easy to agglomerating between ingredient and keeping moisture
The product shelf-life.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below.
Mulberry leaf ball preparation method of the present invention includes the following steps 50 parts by weight of mulberry leaf powder, honey 20-40 weight
Part, mulberry enzyme 4-6 parts by weight are mixed evenly, sealed fermenting 15-30 days under room temperature；Then according to volume in fermentation material
Than the sodium sulfite that 0.005-0.01 parts by volume is added, continue to ferment 1-4 months;；
It is taken out after fermentation, adds the mulberry leaf powder of 50 parts by weight, be kneaded into planar, then pellet is made.
Mulberry leaf powder be will new fresh mulberry leaf picking after rapidly drying milling obtain, honey mixed with mulberry leaf powder again adds mulberry enzyme
Fermentation, the effect of honey are to improve the mouthfeel sugariness of product, while honey is warm-natured, and thinking in Chinese medicine can be with tonifying middle-Jiao and Qi, largely
There is the effect that makes up to the cold of mulberry leaf using honey, mulberry enzyme is mainly to accelerate the fermentation of mulberry leaf powder, mulberry enzyme and mulberry
Leaf powder all derives from mulberry tree, small to the destruction of mulberry leaf powder in fermentation process.
Solidliquid mixture after fermentation is weakly acidic, after sodium sulfite is added, forms sulfurous acid in liquid, can make to ferment
The saccharomycete that initial stage generates becomes dominant bacteria in subsequent fermentation system, specifically mainly improves its reproduction speed, and inhibit it
His harmful bacteria and mould make it in the strain competition of fermentation process in weak tendency.
Moisture content in obtained solidliquid mixture of fermenting accounts for about 30-50%, mediated after being mixed with mulberry leaf powder it is agglomerating, due to
Tunning is inherently got by mulberry leaf powder and mulberry enzyme, and bonding force is stronger, after kneading, even if after long term storage, being also not easy
Dehydration dusting.
Mulberry leaf are a kind of health care food materials that property is cold and cool, the especially crowd of deficiency-cold in spleen and stomach, with mulberry leaf it is soaked drink after,
It can allow deficiency-cold in spleen and stomach exacerbation of symptoms, be easy to appear abdominal pain and diarrhea loose stool, it is unfavorable to health.
It is the main component that the side effects such as diarrhoea in humans are caused in mulberry leaf that trypsase, which inhibits ingredient, is contained in mulberry leaf powder
Trypsase inhibits the flavone compounds such as ingredient such as rutin, Quercetin, isoquercitrin, and multiple ferment is converted into carbohydrate after fermentation
And water, after fermentation is taken out, mulberry enzyme also has inhibiting effect to these ingredients of mulberry leaf powder, reduces the side effect of mulberry leaf.
For the resolution ratio for improving mulberry leaf powder, mulberry leaf powder can be made using following methods: pick new fresh mulberry leaf, be immersed in 1-
It about 20-60 minutes in the sodium hydroxide solution of 3% molar ratio, is then steamed in pot, so that steaming temperature is maintained 140 using overheated steam
Degree Celsius or more, spreading for cooling is taken out after continuing 6-12 hours, is milled after drying.
Sodium hydroxide is adhered to mulberry leaf powder surface, under the action of superheated steam, especially in 156-160 degrees Celsius of height
Under temperature, the cellulose on mulberry leaf occurs to hydrolyze chain rupture under alkaline condition, is easier in precipitation in subsequent powder fermentation process processed
The nutritional ingredients such as portion's mulberry leaf polysaccharide, amino acid.In sodium hydroxide molar concentration 1.2% or so, hydrolysis effect is preferable.
Specific embodiment 1:
By 50 kilograms of mulberry leaf powder, 30 kilograms of honey, 5 kilograms of mulberry enzyme, it is mixed evenly, is put into terrine, nozzle tightens
Sealing, is placed in backlight ventilation, sealed fermenting 15 days under room temperature；
The sodium sulfite of 0.005 parts by volume is then added according to volume ratio in fermentation material, continues fermentation 100 days.
Solidliquid mixture is taken out after fermentation, takes 50 kilograms of mulberry leaf powders, solidliquid mixture is added slowly, the rubbing of side edged will
Its whole is kneaded into dough, then about 1-1.5 centimetres of diameter of pellet is made.
Specific embodiment 2:
By 50 kilograms of mulberry leaf powder, 20 kilograms of honey, 4 kilograms of mulberry enzyme, it is mixed evenly, is put into terrine, nozzle tightens
Sealing, is placed in backlight ventilation, sealed fermenting 30 days under room temperature；
The sodium sulfite of 0.01 parts by volume is then added according to volume ratio in fermentation material, continues fermentation 70 days.
Solidliquid mixture is taken out after fermentation, takes 50 kilograms of mulberry leaf powders, solidliquid mixture is added slowly, the rubbing of side edged will
Its whole is kneaded into dough, then about 1-1.5 centimetres of diameter of pellet is made.
Specific embodiment 3:
New fresh mulberry leaf is picked, is immersed in the sodium hydroxide solution of 1% molar ratio about 40 minutes, is then steamed in pot, using superheated water
Steam makes steaming temperature maintain 140 degrees Celsius or more, takes out spreading for cooling after continuing 12 hours, is milled after drying.
By 50 kilograms of mulberry leaf powder made from aforesaid way, 40 kilograms of honey, 6 kilograms of mulberry enzyme, it is mixed evenly, puts
Enter in terrine, nozzle tightens sealing, is placed in backlight ventilation, sealed fermenting 15 days under room temperature；
The sodium sulfite of 0.005 parts by volume is then added according to volume ratio in fermentation material, continues fermentation 100 days.
Solidliquid mixture is taken out after fermentation, takes 50 kilograms of mulberry leaf powders, solidliquid mixture is added slowly, the rubbing of side edged will
Its whole is kneaded into dough, then about 1-1.5 centimetres of diameter of pellet is made.
Specific embodiment 4:
New fresh mulberry leaf is picked, is immersed in the sodium hydroxide solution of 1.2% molar ratio about 40 minutes, is then steamed in pot, using overheat
Vapor makes steaming temperature maintain 156-160 degrees Celsius, takes out spreading for cooling after continuing 8 hours, is milled after drying.
By 50 kilograms of mulberry leaf powder made from aforesaid way, 40 kilograms of honey, 6 kilograms of mulberry enzyme, it is mixed evenly, puts
Enter in terrine, nozzle tightens sealing, is placed in backlight ventilation, sealed fermenting 15 days under room temperature；
The sodium sulfite of 0.0075 parts by volume is then added according to volume ratio in fermentation material, continues fermentation 100 days.
Solidliquid mixture is taken out after fermentation, takes 50 kilograms of mulberry leaf powders, solidliquid mixture is added slowly, the rubbing of side edged will
Its whole is kneaded into dough, then about 1-1.5 centimetres of diameter of pellet is made.
The invention also discloses a kind of using mulberry leaf ball made from the above method.
Mulberry leaf ball of the present invention and preparation method thereof, has following superiority:
One, is all made of natural material, does not add any chemical artificial ingredients, remains the effective of mulberry leaf and mulberry enzyme
Ingredient is easy to be esthetically acceptable to the consumers.
Two, reduce the flavones ingredient content in mulberry leaf powder by fermentation, reduce mulberry leaf powder and take bring
Toxic side effect.
Three, improve production using mixing after mulberry enzyme fermentation with mulberry leaf powder, being easy to agglomerating between ingredient and keeping moisture
The product shelf-life.
Previously described is each preferred embodiment of the invention, if the preferred embodiment in each preferred embodiment
It is not obvious contradictory or premised on a certain preferred embodiment, each preferred embodiment can any stack combinations
Use, the design parameter in the embodiment and embodiment only for the purpose of clearly stating the inventor's invention verification process, and
It is non-to limit scope of patent protection of the invention, scope of patent protection of the invention is still subject to the claims, all
It is that similarly should be included within the scope of the present invention with equivalent variations made by description of the invention.
Claims (7)
1. a kind of mulberry leaf ball preparation method, which comprises the steps of: by 50 parts by weight of mulberry leaf powder, honey 20-40 weight
Part is measured, mulberry enzyme 4-6 parts by weight are mixed evenly, sealed fermenting 15-30 days under room temperature；
The sodium sulfite of 0.005-0.01 parts by volume is then added according to volume ratio in fermentation material, continues to ferment 1-4 months;Hair
It is taken out after ferment, adds the mulberry leaf powder of 50 parts by weight, be kneaded into planar, then pellet is made.
2. preparation method as described in claim 1, which is characterized in that the honey is 30 parts by weight, 5 weight of mulberry enzyme
Part.
3. preparation method as described in claim 1, which is characterized in that the parts by volume of the sodium sulfite is fermentation material volume
0.007。
4. preparation method as described in claim 1, which is characterized in that the manufacturing process of the mulberry leaf powder are as follows: pick fresh mulberry
Leaf is immersed in the sodium hydroxide solution of 1-3% molar ratio about 20-60 minutes, is then steamed in pot, makes to steam using overheated steam
Temperature maintains 140 degrees Celsius or more, takes out spreading for cooling after continuing 6-12 hours, is milled after drying.
5. preparation method as claimed in claim 4, which is characterized in that the molar ratio of the sodium hydroxide is 1.2-1.4%.
6. preparation method as claimed in claim 4, which is characterized in that steam temperature and maintain 156-160 degrees Celsius.
7. mulberry leaf ball, which is characterized in that obtained using such as claim 1 to 6 any one the method.
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| CN109430853A (en) * | 2018-12-28 | 2019-03-08 | 齐鲁工业大学 | A kind of organic fructus lycii ferment and preparation method thereof |
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| CN103169078A (en) * | 2011-12-22 | 2013-06-26 | 张凤民 | Biological function product for enhancing immunity and preparation method thereof |
| CN102885989A (en) * | 2012-08-22 | 2013-01-23 | 谢美云 | Medicinal and edible health care product for protecting against chemical liver injury and preparation method for health care product |
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Application publication date: 20190830 |