5results about How to "High in polyphenols" patented technology

The application discloses a preparation method of oat plant-based fermented milk rich in polyphenols based on a combined enzymolysis-fermentation technology. The preparation method comprises the following steps: after oat is soaked and cleaned, the oat is dried to obtain pretreated oat; the pretreated oat is baked and crushed, and then ball milled to obtain oat ultrafine powder; then, water is added to the oat ultrafine powder to obtain oat milk, the oat milk is stirred and subjected to high-speed shearing, the oat milk is completely dissolved and then gelatinized, and then enzyme is added to perform enzymolysis to obtain an enzymolysis solution; after the enzyme is inactivated, the enzymolysis solution is mixed and homogenized to obtain a homogenized solution, the homogenized solution is sterilized and cooled to obtain a uniform and stable system; finally, a strain is inoculated into the uniform and stable system to perform fermentation and post-ripening to obtain oat plant-based fermented milk. According to the preparation method, a nitrogen source does not need to be additionally added, the polyphenol content of the system and the acidity of the product can be effectively improved, and the fermentation time is shortened.

This invention provides an extract of Astragalus complanatus and its preparation method. The extract comprises the following raw materials in molar percentages: Astragalus complanatus polysaccharide 31.79%–84.74%, protein 6.56%–34.35%, uronic acid 4.07%–27.11%, polyphenols 3.76%–10.83%, rhamnose 0.4%–3.35%, arabinose 0.97%–22.55%, xylose 0.30%–25.28%, mannose 0–58.37%, glucose 0–1.27%, galactose 17.38%–43.03%, and glucuronic acid 0.58%–55.71%. The Astragalus complanatus extract of this invention has the advantages of high purity, clearly defined active ingredients, and uniform stability. In vivo efficacy experiments using zebrafish have shown that the Astragalus complanatus extract of this invention has significant therapeutic effects on fatty liver, non-alcoholic steatohepatitis, alcoholic steatohepatitis, and hyperlipidemia.

This invention discloses a compound plant extract and its preparation method, belonging to the field of natural plant extraction technology. The compound extract is composed of a specific ratio of *Houttuynia cordata*, silkworm cocoon, *Cinnamomum camphora*, basil, *Salvia splendens*, lavender, fennel, cardamom, red dates, multi-petaled rose petals, and gourd seeds, prepared using an integrated process of "soaking-simultaneous boiling and distillation extraction". This invention, through optimized component compatibility and preparation process, solves the problems of volatile component loss and low utilization rate of effective components in traditional extraction methods. It possesses comprehensive effects of anti-inflammatory and soothing, antioxidant, psychosomatic regulation, and sleep aid, and can be applied in daily chemical, pharmaceutical, health care, and herbal beverage fields.

The invention relates to the technical field of natural active substance extraction, in particular to a preparation method of sugarcane polyphenol with caramel flavor, which comprises the following steps: (1) taking cane molasses, and diluting; (2) performing biological fermentation, inactivating, cooling and filtering; (3) performing chromatography through four macroporous resin columns connected in series, performing gradient elution, and performing low-temperature concentration; and (4) carrying out alcohol precipitation, concentration, paste preparation and drying to obtain the sugarcane polyphenol composition. According to the method, biological fermentation and gradient elution of different solvents in which four macroporous resins are connected in series are applied, separation of effective components and impurities is utilized, the purity of the sugarcane polyphenol is optimized, the process is simple, the whole process is safe, the method is suitable for large-scale factory production, the polyphenol content in the obtained sugarcane polyphenol composition is larger than 20%, and the composition is good in water solubility, has scorch aroma and is suitable for industrial production. The method can be widely applied to food, health-care products, beverages and the like.

A baked confectionary with high polyphenol content showing little bitterness and astringency, and favorable texture is provided. A baked confectionary containing any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 µm to 1.5 mm and containing undisrupted cacao bean cells, (b) a cacao composition having a free fat content of 60% by weight or lower based on oil content, (c) a cacao composition containing 30% or more of undisrupted cacao bean cells in cacao bean cells, and (d) a cacao composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower.