CN112772726A - Preparation method of fructus cannabis corn steep liquor - Google Patents
Preparation method of fructus cannabis corn steep liquor Download PDFInfo
- Publication number
- CN112772726A CN112772726A CN202011504574.4A CN202011504574A CN112772726A CN 112772726 A CN112772726 A CN 112772726A CN 202011504574 A CN202011504574 A CN 202011504574A CN 112772726 A CN112772726 A CN 112772726A
- Authority
- CN
- China
- Prior art keywords
- hemp
- corn
- steep liquor
- corn steep
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 91
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 91
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 91
- 235000005822 corn Nutrition 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000004308 marijuana Species 0.000 title 1
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 85
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims abstract description 80
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims abstract description 80
- 235000009120 camo Nutrition 0.000 claims abstract description 80
- 235000005607 chanvre indien Nutrition 0.000 claims abstract description 80
- 239000011487 hemp Substances 0.000 claims abstract description 80
- 239000004365 Protease Substances 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 108090000526 Papain Proteins 0.000 claims abstract description 20
- 229940055729 papain Drugs 0.000 claims abstract description 20
- 235000019834 papain Nutrition 0.000 claims abstract description 20
- 108091005804 Peptidases Proteins 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000019419 proteases Nutrition 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 239000010460 hemp oil Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 6
- 239000004382 Amylase Substances 0.000 claims abstract description 5
- 102000013142 Amylases Human genes 0.000 claims abstract description 5
- 108010065511 Amylases Proteins 0.000 claims abstract description 5
- 235000019418 amylase Nutrition 0.000 claims abstract description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract 6
- XLOMVQKBTHCTTD-UHFFFAOYSA-N zinc oxide Inorganic materials [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 claims description 38
- 235000012054 meals Nutrition 0.000 claims description 28
- 230000001007 puffing effect Effects 0.000 claims description 24
- 102000004190 Enzymes Human genes 0.000 claims description 23
- 108090000790 Enzymes Proteins 0.000 claims description 23
- 229940088598 enzyme Drugs 0.000 claims description 23
- 239000011787 zinc oxide Substances 0.000 claims description 22
- 238000001125 extrusion Methods 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 19
- 235000013312 flour Nutrition 0.000 claims description 17
- 108091005658 Basic proteases Proteins 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 235000013325 dietary fiber Nutrition 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 5
- 239000011701 zinc Substances 0.000 claims description 5
- 229910052725 zinc Inorganic materials 0.000 claims description 5
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 4
- 238000001784 detoxification Methods 0.000 claims description 4
- -1 fenac compound Chemical class 0.000 claims description 4
- 238000005429 filling process Methods 0.000 claims description 4
- 239000004088 foaming agent Substances 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000007602 hot air drying Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 238000005457 optimization Methods 0.000 claims 1
- 230000001590 oxidative effect Effects 0.000 claims 1
- 230000001376 precipitating effect Effects 0.000 claims 1
- 238000010993 response surface methodology Methods 0.000 claims 1
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 12
- 108090000623 proteins and genes Proteins 0.000 abstract description 12
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 5
- 235000020195 rice milk Nutrition 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 238000010298 pulverizing process Methods 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000218236 Cannabis Species 0.000 description 25
- 239000002585 base Substances 0.000 description 13
- 230000000694 effects Effects 0.000 description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 12
- 239000004156 Azodicarbonamide Substances 0.000 description 11
- XOZUGNYVDXMRKW-AATRIKPKSA-N azodicarbonamide Chemical compound NC(=O)\N=N\C(N)=O XOZUGNYVDXMRKW-AATRIKPKSA-N 0.000 description 11
- 235000019399 azodicarbonamide Nutrition 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 11
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 8
- 208000003643 Callosities Diseases 0.000 description 6
- 206010020649 Hyperkeratosis Diseases 0.000 description 6
- 229920000936 Agarose Polymers 0.000 description 5
- 235000008697 Cannabis sativa Nutrition 0.000 description 5
- 239000002002 slurry Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 230000009849 deactivation Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000012216 screening Methods 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 238000004132 cross linking Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000012716 precipitator Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 230000004044 response Effects 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 239000011543 agarose gel Substances 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- 235000019626 lipase activity Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 244000198134 Agave sisalana Species 0.000 description 1
- 235000011624 Agave sisalana Nutrition 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 244000301850 Cupressus sempervirens Species 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 101710166469 Endoglucanase Proteins 0.000 description 1
- 108010059378 Endopeptidases Proteins 0.000 description 1
- 102000005593 Endopeptidases Human genes 0.000 description 1
- 108090000371 Esterases Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003625 amylolytic effect Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003288 anthiarrhythmic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003416 antiarrhythmic agent Substances 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000037358 bacterial metabolism Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-FPRJBGLDSA-N beta-D-galactose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-FPRJBGLDSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 150000001718 carbodiimides Chemical class 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000010382 gamma-tocopherol Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000000055 hyoplipidemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000007431 microscopic evaluation Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- PXQLVRUNWNTZOS-UHFFFAOYSA-N sulfanyl Chemical compound [SH] PXQLVRUNWNTZOS-UHFFFAOYSA-N 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000011782 vitamin Substances 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
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- 239000002478 γ-tocopherol Substances 0.000 description 1
- QUEDXNHFTDJVIY-DQCZWYHMSA-N γ-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-DQCZWYHMSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/10—Preservation of milk or milk preparations
- A23B11/18—Preservation of milk or milk preparations by addition of preservatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明属于火麻玉米饮料技术领域，具体涉及一种火麻玉米浆的制备方法。本发明包括如下步骤：(1)粉碎玉米，添加火麻籽粉，加水搅拌混合；(2)向混合物加入蛋白酶、高温淀粉酶进行第一次酶解；(3)向混合物中加入纤维素酶、木瓜蛋白酶进行第二次酶解等。本发明加入火麻蛋白和火麻籽油的玉米浆口感更好，香味更浓郁，蛋白含量高。正常米乳粉碎后直接糊化容易造成淀粉不易完全糊化产生沉淀。经此种方法可有效避免此问题。火麻中的抑菌成分可有效的延长米乳的货架期。
The invention belongs to the technical field of hemp corn beverages, and in particular relates to a preparation method of hemp corn steep liquor. The present invention includes the following steps: (1) crushing corn, adding hemp seed powder, adding water, stirring and mixing; (2) adding protease and high temperature amylase to the mixture for the first enzymatic hydrolysis; (3) adding cellulase to the mixture , papain for the second enzymatic hydrolysis, etc. The corn steep liquor added with hemp protein and hemp seed oil has better taste, stronger fragrance and high protein content. The direct gelatinization of normal rice milk after pulverization will easily cause the starch not to be completely gelatinized and precipitated. This method can effectively avoid this problem. The antibacterial components in hemp can effectively prolong the shelf life of rice milk.
Description
Technical Field
The invention belongs to the technical field of fructus cannabis corn beverages, and particularly relates to a preparation method of fructus cannabis corn steep liquor.
Background
The hemp seeds are rich in oil and fat, which are slightly different with the difference of planting climatic conditions, years and regions of the hemp plants. The hemp seed oil is a yellow green semitransparent oily liquid and has a special faint scent of hemp seeds. In the fatty acid composition of cannabis oil, the saturated fatty acid content is about 10%, the unsaturated fatty acid content is as high as approximately 90%, with the polyunsaturated fatty acid content ranging from 70-80%. The content of two polyunsaturated essential fatty acids, linoleic acid (LA, 18:2n-6) and alpha-linolenic acid (ALA, 18:3n-3) is typically 50-70% and 15-25%. The two polyunsaturated fatty acids have anti-inflammatory, antithrombotic, antiarrhythmic, and hypolipidemic effects. The ratio of n-6 to n-3 fatty acids in hemp oil is about 3:1, and this balance is unique among common vegetable oils and is most beneficial to human health. The cannabis oil is rich in tocopherol and chlorophyll, wherein the content of gamma-tocopherol is highest, and the cannabis oil has a strong antioxidation effect in grease. Hemp oil is widely used in baking and cooking and is an important raw material for cheese, salad dressing, margarine, cake, dessert, and the like.
Corn and gramineae contain a large amount of nutrient substances, such as starch, protein, fat, vitamins, minerals, dietary fibers, water-soluble polysaccharide and the like, also have a plurality of biological activities, such as oxidation resistance, tumor resistance, blood sugar reduction, immunity improvement, bacteriostasis, sterilization and the like, and have wide development and application prospects. In addition, the content of selenium in the corn is 8-10 times higher than that of common corn, and modern medical research shows that the selenium has the effects of enhancing immunity, preventing diabetes and cardiovascular and cerebrovascular diseases, preventing and treating liver diseases, protecting liver and the like. However, the direct gelatinization of the normal rice milk after the crushing easily causes that the starch is not easy to be completely gelatinized and generate precipitates. Meanwhile, the corn steep liquor is easy to deteriorate
Disclosure of Invention
The invention aims to provide a preparation method of cannabis cornsteep liquor, which can effectively improve the content of nutrient components and avoid precipitation.
The purpose of the invention is realized as follows:
a preparation method of fructus cannabis corn steep liquor comprises the following steps:
(1) pulverizing semen Maydis, adding fructus Cannabis powder, adding water, stirring and mixing;
pouring the rogued corns into a soaking tank, and adding water with the temperature of 30-35 ℃ until the corns are completely soaked for 24-48 hours; crushing the soaked corn to form corn flour; screening the hemp seeds to remove impurities, mechanically squeezing the hemp seeds at normal temperature, and separating oil and hemp seed meal; removing redundant grease from the fructus cannabis seed meal by supercritical extraction to obtain dry meal; respectively weighing 90-100 parts of hemp seed dry meal and corn flour according to parts by weight; carrying out extrusion and puffing treatment after mixing, adding 0.01 part of nano zinc oxide, stirring again until the raw materials are uniformly mixed, putting the uniformly stirred raw materials into a flour mill, grinding, adding water and stirring uniformly;
(2) adding protease and high-temperature amylase into the mixture for carrying out first enzymolysis; adding alkaline protease according to the mass portion, adjusting the pH value to 9-10 at the temperature of 60 +/-2 ℃, and carrying out first enzymolysis under the conditions that the enzyme adding amount is 3-5% of the weight of the hemp seeds, the material-liquid ratio is 1:5 and the time is 2-4 h;
(3) adding cellulase and papain into the mixture for second enzymolysis; after reaching the time of the first enzymolysis, carrying out high-temperature enzyme deactivation, cooling, adjusting the pH value to 5.5, adding papain, carrying out second enzymolysis at the temperature of 60-65 ℃ and the enzyme addition amount of 0.5 percent of the weight of the hemp seeds, after 3 hours, carrying out high-temperature enzyme deactivation, cooling, centrifuging, extracting supernatant, carrying out microwave detoxification, treating with superheated steam, and drying with hot air to prepare hemp corn pulp powder;
(4) boiling the mixture, cooling and filtering; adding a proper amount of water into the cannabis sativa corn steep liquor powder, boiling for 2 hours, and standing for 0.5 hour to obtain cannabis sativa corn steep liquor base liquor;
(5) adding hemp seed oil; adding the separated oil into a hemp corn steep liquor base liquid; executing the step (6);
(6) homogenizing; homogenizing the base liquid, and adding food additive; executing the step (7);
(7) sterilizing at high temperature; adding water into the base solution to dilute the concentration of the base solution to form cannabis sativa corn steep liquor, and sterilizing at high temperature;
(8) filling; and filling the cannabis corn steep liquor to form the cannabis corn steep liquor product.
The extrusion puffing comprises the following steps:
adjusting the moisture content of the materials, the puffing temperature and the screw rotating speed of the hemp seed dry meal and the corn meal, carrying out double-screw extrusion puffing treatment, and optimizing by a response surface method to obtain the conditions with the highest content of the soluble dietary fiber:
the content of soluble dietary fiber is 16-0.3X-0.2Y +0.15Z-0.57XY +0.2XZ-0.34YZ-1.1X2-0.75Y2-1.5Z2；
Wherein X is the moisture of the material, Y is the puffing temperature, and Z is the screw rotation speed.
CO with the pressure of 11MP is added in the process of the double-screw extrusion and expansion treatment2As a foaming agent, the hemp seed cell structure is destroyed, and the fenamic acid compound is fully overflowed.
The nano zinc oxide is prepared by drying and dehydrating at 60 ℃ by taking sodium hydroxide as a precipitator, carboxymethyl chitosan as a stabilizer and zinc oxide as a zinc source.
Adding azodicarbonamide in the amount not higher than 10mg/kg during boiling.
The filling process is in a nitrogen environment.
In the hot air drying, circulating air with the speed of 15-17 m/s is used for drying.
The invention has the beneficial effects that:
the corn steep liquor added with the hemp protein and the hemp seed oil has better taste, stronger fragrance and high protein content. The direct gelatinization of the normal rice milk after the crushing is easy to cause that the starch is not easy to be completely gelatinized and generate precipitates. This problem can be effectively avoided by this method. The antibacterial component in the hemp can effectively prolong the shelf life of the rice milk.
Drawings
FIG. 1 is a flow chart of the preparation method of the hemp corn steep liquor of the invention.
Detailed Description
The invention is further described below with reference to the accompanying drawings.
Example 1
A preparation method of fructus cannabis corn steep liquor comprises the following steps:
(1) pulverizing semen Maydis, adding fructus Cannabis powder, adding water, stirring and mixing;
pouring the rogued corns into a soaking tank, and adding water with the temperature of 30-35 ℃ until the corns are completely soaked for 24-48 hours; crushing the soaked corn to form corn flour; screening the hemp seeds to remove impurities, mechanically squeezing the hemp seeds at normal temperature, and separating oil and hemp seed meal; removing redundant grease from the fructus cannabis seed meal by supercritical extraction to obtain dry meal; respectively weighing 90-100 parts of hemp seed dry meal and corn flour according to parts by weight; carrying out extrusion and puffing treatment after mixing, adding 0.01 part of nano zinc oxide, stirring again until the raw materials are uniformly mixed, putting the uniformly stirred raw materials into a flour mill, grinding, adding water and stirring uniformly;
the method has the advantages that the method can be more beneficial to the separation of the components in the hemp seed dry meal and the corn flour by adopting the extrusion and expansion treatment in advance, and the food materials in the prior art are mostly placed at the tail sound of the manufacturing step after the expansion treatment, so that the stability of the nutrient components is ensured, and the loss of the compounds is avoided. In the invention, the retention of a small part of nutrient substances is abandoned, so that the hemp seed powder, the corn flour and the corn flour can be more uniformly mixed in the preparation process of the raw materials, and the components separated out after the hemp seed cypress is puffed can be more uniformly distributed in the slurry. Meanwhile, the corn is selected as the main material, more on the basis of better elasticity and low cooking loss rate of the corn, and tests show that the mixed taste of the hemp seed powder and the corn flour is better than that of the corn steep liquor without the hemp component. According to microscopic analysis, the bonding effect of the puffed hemp seeds and the corn flour is better. Meanwhile, because the bacteriostatic components such as linoleic acid, linolenic acid and the like in the hemp can effectively prolong the shelf life of the corn steep liquor, the characteristics and the mechanism thereof are not disclosed in the prior art. Therefore, it is not reasonable and can not be easily conceived by those skilled in the art to the technical contents, thereby making the present invention sufficiently inventive.
(2) Adding protease and high-temperature amylase into the mixture for carrying out first enzymolysis; adding alkaline protease according to the mass portion, adjusting the pH value to 9-10 at the temperature of 60 +/-2 ℃, and carrying out first enzymolysis under the conditions that the enzyme adding amount is 3-5% of the weight of the hemp seeds, the material-liquid ratio is 1:5 and the time is 2-4 h;
(3) adding cellulase and papain into the mixture for second enzymolysis; after reaching the time of the first enzymolysis, carrying out high-temperature enzyme deactivation, cooling, adjusting the pH value to 5.5, adding papain, carrying out second enzymolysis at the temperature of 60-65 ℃ and the enzyme addition amount of 0.5 percent of the weight of the hemp seeds, after 3 hours, carrying out high-temperature enzyme deactivation, cooling, centrifuging, extracting supernatant, carrying out microwave detoxification, carrying out superheated steam treatment, and then drying by hot air to prepare hemp corn pulp powder;
the alkaline protease is solid alkaline protease, and the preparation steps of the alkaline protease are as follows: firstly, preparing 20ml of agarose-phosphoric acid solution with the mass fraction of 4% by using phosphoric acid solution with the pH value of 6; boiling under microwave condition for more than 10min, cooling to room temperature, adding 70g/L alkaline protease solution 3ml, cooling to 20 deg.C to obtain gel, cutting into pieces of 2cm × 2cm, and storing at 8 deg.C as solid alkaline protease. Screening out the agarose block after the first enzymolysis, wherein the papain is solid papain during the second enzymolysis, and the preparation steps of the papain are as follows: firstly, preparing 20ml of agarose-phosphoric acid solution with the mass fraction of 4% by using phosphoric acid solution with the pH value of 6; boiling for more than 10min under microwave condition, cooling to room temperature, adding 90g/L cellulase solution 2ml, cooling to 15 deg.C to form gel, cutting into pieces of 2cm x 2cm, and storing at 10 deg.C as immobilized papain. After the solid material is cut into 2cm x 2cm small blocks, 1,2,3,4, 5-pentadiol solution with the mass fraction of 0.10% is added into alkaline protease, cellulase or papain as a protective agent before low-temperature storage, and the mixture is soaked for more than 10 min.
The invention provides a secondary protease hydrolysis method, which hydrolyzes the hemp protein into small molecular peptides which are easier to be absorbed by human bodies and avoid anaphylactic reaction. Meanwhile, the alkaline protease and the papain provided by the invention carry out enzymolysis at the temperature of about 60 ℃, the traditional enzymolysis means mostly directly adopts a liquid enzyme preparation for enzymolysis, namely a protease solution is prepared and mixed to enter protein for liquid enzymolysis, the enzymolysis speed of the protein has obvious speed reduction fluctuation from 40 ℃ to 70 ℃, because the activity of the alkaline protease is obviously reduced after the temperature exceeds 60 ℃, the enzymolysis process is at a lower proper temperature such as 40-50 ℃ in order to ensure the enzyme activity, but once the temperature is too low, the performance of the hemp protein tends to be stable and even solidified, and the enzymolysis reaction speed is reduced along with the reduction of the temperature, which is not beneficial to enzymolysis; if the temperature is too high, the protein has allergic reaction and also has solid property, thereby influencing the effective storage of the protein, reducing the content of the protein and reducing the health care function. Therefore, for liquid enzyme preparations, the reaction conditions are harsh, and the inactivation failure is easily caused by the influence of factors such as high temperature, acid and alkali, and the like, and the free enzyme is difficult to recycle in the reaction system, so the application in large-scale industrial production is limited. In addition, in the catalysis process, the protease possibly has a cross-linking effect with the enzyme under the action of carbodiimide, so that the enzyme activity of the protease is limited, and the catalytic hydrolysis of a substrate is influenced. Therefore, the invention provides that the protease is solidified, the molecule of the protease is locked in the solidified structure, so that the active center of the protease is protected by the heat-insulating layer, the stability to temperature change is improved, and the protease molecule can be positioned to avoid the crosslinking effect.
Therefore, the invention provides a solid stating step for controlling protease: firstly, preparing an agarose-phosphoric acid solution by using a phosphoric acid solution with a pH value of 6; boiling under microwave condition, cooling to room temperature, adding alkaline protease solution, cooling to gel, cutting into pieces of 2cm × 2cm, and storing at low temperature. The alkaline protease of the present invention is immobilized in agarose gel blocks.
After the first enzymolysis is finished, the agarose block needs to be screened out, and then the second enzymolysis is carried out. The papain in the secondary enzymolysis process is solidified by adopting the method, which comprises the following steps: firstly, preparing an agarose-phosphoric acid solution by using a phosphoric acid solution with a pH value of 6; boiling under microwave condition, cooling to room temperature, adding alkaline protease solution, cooling to 10-14 deg.C to form gel, cutting into pieces of 2cm × 2cm, and storing at low temperature. The papain is solidified into the agarose gel block.
Papain is called papain for short, and is also called papain. Is a pure natural biological enzyme product which is refined by using milk in immature papaya fruits and adopting the modern bioengineering technology. It is a sulfhydryl (-SH) containing endopeptidase, has the activity of proteinase and esterase, has extensive specificity, and has strong hydrolytic power for animal and plant protein, polypeptide, ester and amide, at the same time, it also has synthesis function, and can synthesize protein hydrolysate into protein-like product.
Agarose agar, abbreviated as AG, added for the purposes of the present invention is an uncharged neutral constituent of agar and is also known as agarosine or Agarose. The chemical structure of the agar sugar is formed by long chains formed by alternately connecting 1, 3-linked beta-D-galactose and 1, 4-linked 3, 6-lacto-L-galactose. Can be used in the food industry for the production of: soft candy, shaped soft candy, aquatic product, canned meat, fruit juice beverage, fruit pulp beverage, rice wine beverage, dairy beverage, essence, and dairy cake. The addition of the agarose can solidify the protease, and residues of the protease can be decomposed in subsequent processing without residues, so that the processing is favorable for edible processing.
In the case of sufficient moisture, the steam treatment results in an increase in the degree of crosslinking of amylose and amylopectin. This makes the starch more difficult to contact with the amylolytic enzyme, thereby affecting its decomposition efficiency and further enhancing the mouthfeel of the slurry. The method for increasing the mouthfeel of the slurry by carrying out superheated steam treatment on the puffed powder is also a technical characteristic which is not disclosed by the technical personnel in the field, and compared with the similar technology, the method can further help to greatly improve the product quality.
(4) Boiling the mixture, cooling and filtering; adding water of a certain quality into the cannabis corn steep liquor powder, boiling for 2 hours, and standing for 0.5 hour to obtain cannabis corn steep liquor base liquid;
(5) adding hemp seed oil; adding the separated oil into a hemp corn steep liquor base liquid; executing the step (6);
(6) homogenizing; homogenizing the base liquid, and adding food additive; executing the step (7);
(7) sterilizing at high temperature; adding water into several pages to dilute the concentration of the base solution to form fructus cannabis corn steep liquor, and sterilizing at high temperature;
(8) and (4) filling, namely filling the cannabis corn steep liquor to form the cannabis corn steep liquor product.
Comparative example 1:
the technical scheme is the same as that of the embodiment 1, except that the extrusion puffing comprises the following steps:
after the hemp seed meal and the corn are crushed, adjusting the water content of the material, the puffing temperature and the screw rotating speed to carry out double-screw extrusion puffing treatment, and optimizing by a response surface method to obtain the conditions with the highest content of the soluble dietary fiber:
the content of soluble dietary fiber is 16-0.3X-0.2Y +0.15Z-0.57XY +0.2XZ-0.34YZ-1.1X2-0.75Y2-1.5Z2；
Wherein X is the moisture of the material, Y is the puffing temperature, and Z is the screw rotation speed.
CO with the pressure of 11MP is added in the process of the double-screw extrusion and expansion treatment2As a foaming agent, the hemp seed meal and corn cell structures are destroyed, so that the hemp oil is fully exposed, and the fenamic acid compound is fully overflowed. CO under a certain pressure2The hemp seed meal is added to the extrusion puffing step instead of water vapor for pre-dissolving and wall breaking, so that the lipase activity can be effectively passivated, compared with the traditional extrusion puffing step, the temperature of the extrusion puffing is reduced, the thermosensitive components in the hemp seed meal are well preserved, and the nutritional value is further improved. The technical characteristic is not disclosed in the extrusion and the expansion of the hemp seed meal, and the aim is to reduce the expansion temperature and inactivate the lipase activity, thereby improving the nutritional value. This is a technical solution that is not available to the skilled person through the prior art, and is fully inventive.
Comparative example 2:
the method is the same as the technical scheme of the embodiment 1, and is different from the method in that the nano zinc oxide is prepared by drying and dehydrating at the temperature of 60 ℃ by using sodium hydroxide as a precipitator, carboxymethyl chitosan as a stabilizer and zinc oxide as a zinc source. The invention creatively adds trace nano zinc oxide, under the condition of ensuring food to be nontoxic, the ammonia matrix in the nano zinc oxide is protonated to ensure that the nano zinc oxide is positively charged and is easy to interact with bacteria with negative electricity on the surface, and the bacterial metabolism is influenced, so that the bacteria are inhibited. Meanwhile, the chitosan film layer of the nano zinc oxide has the characteristic of water resistance, has selective permeability to gas, can increase the penetration resistance of air, can reduce the oxygen content in the noodle structure, reduces the water loss, and plays a role in preservation and corrosion prevention. The application characteristic of the nano zinc oxide in the invention is taken as the second distinguishing technical characteristic of the invention, and in the preparation process of the slurry, no technical personnel in the field propose the scheme to improve the freshness of the product or other foods. This is also a solution that is not readily available to the skilled person and is therefore fully inventive.
Comparative example 3:
the technical scheme is the same as that of the embodiment 1, except that azodicarbonamide with the concentration of not higher than 10mg/kg is added in the boiling process. Azodicarbonamide has begun to be widely used abroad as an improver and has passed the approval certification of WHO and FDA. The azodicarbonamide has little effect on the hemp seed powder or corn flour, but when the azodicarbonamide is stirred with water, active oxygen is quickly released, hydrogen sulfide in hemp protein is oxidized into disulfide bonds, and protein chains are mutually connected to form a dough net structure, so that the physical property and the tissue structure of the slurry are improved. The third technical characteristic of the invention is that the combination of azodicarbonamide and nano-zinc oxide is used, in the process of cooling, the film structure formed by the nano-zinc oxide can further lock the azodicarbonamide and active oxygen released by the azodicarbonamide, so that the effect of the azodicarbonamide is further improved, the taste and quality of the corn steep liquor are improved while the nano-zinc oxide is kept fresh, and the effect of killing two birds with one stone is achieved. It has solved the not good problem of traditional corn steep liquor taste. Since the use mode is not disclosed in the prior art, the technical effect of improving the quality of the hemp corn steep liquor by using the characteristic of combining azodicarbonamide and nano zinc oxide after doping the nano zinc oxide is not reasonable or impossible for a person skilled in the art. This technical feature can thus embody the inventive step of the present invention.
Comparative example 4:
the method is the same as the technical scheme of the embodiment 1, and is different from the method in that the filling process is in a nitrogen environment. In the hot air drying, circulating air with the speed of 15-17 m/s is used for drying.
Example 2:
a preparation method of fructus cannabis corn steep liquor comprises the following steps:
(1) pulverizing semen Maydis, adding fructus Cannabis powder, adding water, stirring and mixing;
pouring the rogued corns into a soaking tank, and adding water with the temperature of 30-35 ℃ until the corns are completely soaked for 50 hours; crushing the soaked corn to form corn flour; screening the hemp seeds to remove impurities, mechanically squeezing the hemp seeds at normal temperature, and separating oil and hemp seed meal; removing redundant grease from the fructus cannabis seed meal by supercritical extraction to obtain dry meal; respectively weighing 90-100kg of hemp seed dry meal and corn flour according to the weight parts; performing extrusion puffing treatment after mixing, adding 0.01-0.015kg of nano zinc oxide, stirring again until the raw materials are uniformly mixed, putting the uniformly stirred raw materials into a flour mill, grinding, adding water, and uniformly stirring;
(2) adding protease and high-temperature amylase into the mixture for carrying out first enzymolysis; adding alkaline protease according to the parts by weight, adjusting the pH value to 9-10 at the temperature of 62 ℃, and carrying out first enzymolysis under the conditions that the enzyme adding amount is 6% of the weight of the hemp seeds, the material-liquid ratio is 1:5, and the time is 2-4 h;
(3) adding cellulase and papain into the mixture for second enzymolysis; after reaching the time of the first enzymolysis, inactivating enzyme at high temperature, adjusting the pH value to 5.5 after cooling, adding papain, carrying out second enzymolysis at the temperature of 63 ℃ with the enzyme amount being 0.5 percent of the weight of the hemp seeds, after 3 hours, inactivating enzyme at high temperature, cooling, centrifuging, extracting supernatant, carrying out microwave detoxification, treating with superheated steam, and drying with hot air to prepare hemp corn pulp powder;
(4) boiling the mixture, cooling and filtering; adding a proper amount of water into the cannabis sativa corn steep liquor powder, boiling for 2 hours, and standing for 1 hour to obtain cannabis sativa corn steep liquor base liquor;
(5) adding hemp seed oil; adding the separated oil into a hemp corn steep liquor base liquid; executing the step (6);
(6) homogenizing; homogenizing the base liquid, and adding food additive; executing the step (7);
(7) sterilizing at high temperature; adding water into several pages to dilute the concentration of the base solution to form the hemp corn steep liquor;
(8) and (4) filling, namely filling the cannabis corn steep liquor to form the cannabis corn steep liquor product.
The extrusion puffing comprises the following steps:
adjusting the moisture content of the materials, the puffing temperature and the screw rotating speed of the hemp seed dry meal and the corn meal, carrying out double-screw extrusion puffing treatment, and optimizing by a response surface method to obtain the conditions with the highest content of the soluble dietary fiber:
the content of soluble dietary fiber is 16-0.3X-0.2Y +0.15Z-0.57XY +0.2XZ-0.34YZ-1.1X2-0.75Y2-1.5Z2；
Wherein X is the moisture of the material, Y is the puffing temperature, and Z is the screw rotation speed.
CO with the pressure of 11MP is added in the process of the double-screw extrusion and expansion treatment2As a foaming agent, the hemp seed cell structure is destroyed, and the fenamic acid compound is fully overflowed.
The nano zinc oxide is prepared by drying and dehydrating at 60 ℃ by taking sodium hydroxide as a precipitator, carboxymethyl chitosan as a stabilizer and zinc oxide as a zinc source.
Adding azodicarbonamide in the amount not higher than 10mg/kg during boiling.
The filling process is in a nitrogen environment.
In the hot air drying, circulating air with the speed of 15-17 m/s is used for drying.
It should be noted that other non-described techniques are known in the art, and those skilled in the art can find the relevant documents according to the names or functions of the present invention, and therefore, the description is not further made. The technical means disclosed in the invention scheme are not limited to the technical means disclosed in the above embodiments, but also include the technical scheme formed by any combination of the above technical features.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011504574.4A CN112772726A (en) | 2020-12-17 | 2020-12-17 | Preparation method of fructus cannabis corn steep liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011504574.4A CN112772726A (en) | 2020-12-17 | 2020-12-17 | Preparation method of fructus cannabis corn steep liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112772726A true CN112772726A (en) | 2021-05-11 |
Family
ID=75751253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011504574.4A Pending CN112772726A (en) | 2020-12-17 | 2020-12-17 | Preparation method of fructus cannabis corn steep liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112772726A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116473127A (en) * | 2022-01-14 | 2023-07-25 | 桂林莱茵生物科技股份有限公司 | Preparation method of enzymatic-hydrolysis cannabis protein beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669551A (en) * | 2012-05-04 | 2012-09-19 | 张暇 | Ganoderma noodles and manufacturing method thereof |
| CN104012750A (en) * | 2014-06-19 | 2014-09-03 | 甘肃普罗生物科技有限公司 | Method for preparing casein acid zinc through extrusion swelling method |
| CN104450156A (en) * | 2014-11-21 | 2015-03-25 | 国家粮食局科学研究院 | Method for extracting grease in fructus cannabis by using aqueous enzymatic method and fructus cannabis protein drink |
| CN104594018A (en) * | 2015-01-08 | 2015-05-06 | 盐城工学院 | Finishing method for textile with ultraviolet-resisting and antibacterial functions |
| CN105231227A (en) * | 2015-09-23 | 2016-01-13 | 黑龙江省科学院 | Production method of fructus cannabis and corn milk |
-
2020
- 2020-12-17 CN CN202011504574.4A patent/CN112772726A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669551A (en) * | 2012-05-04 | 2012-09-19 | 张暇 | Ganoderma noodles and manufacturing method thereof |
| CN104012750A (en) * | 2014-06-19 | 2014-09-03 | 甘肃普罗生物科技有限公司 | Method for preparing casein acid zinc through extrusion swelling method |
| CN104450156A (en) * | 2014-11-21 | 2015-03-25 | 国家粮食局科学研究院 | Method for extracting grease in fructus cannabis by using aqueous enzymatic method and fructus cannabis protein drink |
| CN104594018A (en) * | 2015-01-08 | 2015-05-06 | 盐城工学院 | Finishing method for textile with ultraviolet-resisting and antibacterial functions |
| CN105231227A (en) * | 2015-09-23 | 2016-01-13 | 黑龙江省科学院 | Production method of fructus cannabis and corn milk |
Non-Patent Citations (1)
| Title |
|---|
| 王和平: "海藻酸钠/壳聚糖/ZnO复合材料的制备及其在药物缓释、食品保鲜中的应用研究", 《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116473127A (en) * | 2022-01-14 | 2023-07-25 | 桂林莱茵生物科技股份有限公司 | Preparation method of enzymatic-hydrolysis cannabis protein beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4521447B2 (en) | Method for producing enzyme-containing health food and health food | |
| CN105495314B (en) | A kind of porous coarse cereal powder of dietary fiber | |
| CN104543846A (en) | Preparation method of instant pumpkin powder | |
| Bisht et al. | A novel approach towards the fruit specific waste minimization and utilization: A review | |
| CN110583778A (en) | Preparation method of normal-temperature health-care hemp milk | |
| US4925693A (en) | Production of a food powder and of food products containing the powder | |
| KR102161921B1 (en) | Method for manufacturing corn noodle, and corn noodle manufactured by the same | |
| CN110638018A (en) | Preparation method of fructus cannabis and honey powder | |
| CN112772726A (en) | Preparation method of fructus cannabis corn steep liquor | |
| Sharma et al. | Utilization of waste from tropical fruits | |
| KR19980023071A (en) | Manufacturing method of rice snow drink | |
| CN102687825B (en) | Production process of desensitized instant total-nutrient powdered rice milk | |
| CN101301005B (en) | Method for stabilizing rice bran by ultraviolet treatment of brown rice | |
| CN110623069A (en) | CBD-rich health-care hemp yogurt and preparation method thereof | |
| CN110025008A (en) | A kind of preparation method of thick ferment | |
| KR20200129787A (en) | Method for manufacturing oat makgeolli using oats and [buckwheat skin fermentation liquid enzyme] | |
| JP2009506766A (en) | Demuxified flax buds and their by-products, and their production and use | |
| JP2014014291A (en) | Health supplement food product | |
| WO2022229117A1 (en) | Plant-based seafood product and method for preparing a plant-based seafood product | |
| CN112410153A (en) | High SOD cereal protein liquid and its preparation | |
| KR970074923A (en) | Manufacturing method of red ginseng vinegar | |
| CN105249090A (en) | Anti-wrinkle beauty-maintaining enzyme drink and preparation method therefor | |
| KR20150011475A (en) | Fabricating method of supplementary feed for black goat comprising tangle and producing method of black goat meat thereform | |
| Hamdi | Nutritional and medicinal uses of prickly pear cladodes and fruits: Processing technology experiences and constraints | |
| CN114403344B (en) | Oat extract beneficial to maintaining oat flavor and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210511 |