11results about How to "High in polyphenols" patented technology

The invention relates to a prunus sibirica polyphenol extracting solution and a preparation method thereof, and belongs to the technical field of plant extraction. The method comprises the following steps: firstly, selecting fresh and mature padus nakai fresh fruits, cleaning, removing kernels, drying at 53-57 DEG C, crushing, sieving with a 60-mesh sieve, taking the sieved product, and storing at 4 DEG C to obtain padus nakai fruit powder; the preparation method comprises the following steps: carrying out ultrasonic extraction on prunus sibirica fruit powder at 68-72 DEG C for 38-42 minutes by adopting ethanol with the volume concentration of 28%-32% to obtain a prunus sibirica polyphenol extracting solution; according to the prunus sibirica polyphenol extracting solution prepared by the invention, the IC50 value of the DPPH free radical scavenging rate is 0.246 mu g / mL, the IC50 value of the hydroxyl free radical scavenging rate is 33.594 mu g / mL, and the prunus sibirica polyphenol extracting solution and the prunus sibirica polyphenol extracting solution have better effects than ascorbic acid; the nitrite clearance rate IC50 value is 7.409 [mu] g / mL. The invention provides theoretical basis and reference for the development of functional active products of Prunus cerasifera.

The invention relates to a preparation method of plant fermentation liquor and a product and application thereof, the preparation method comprises the following steps: (1) breaking walls of an algae raw material, and crushing to obtain algae powder; crushing pomegranate seeds, and mixing the crushed pomegranate seeds with the algae powder to obtain mixed powder; (2) adding the mixed powder into a fermentation culture medium, inoculating a fermentation strain, and performing fermentation culture to obtain crude fermentation liquor; and (3) centrifuging and filtering the crude fermentation liquor, collecting filtrate, and concentrating the filtrate to obtain the plant fermentation liquor. The algae raw materials comprise chlorella vulgaris, spirulina maxima, codium fragile and haematococcus pluvialis. Compared with a traditional plant extract preparation method, the preparation method has the advantages that an organic solvent extraction process is omitted, loss of active ingredients in the extraction process is reduced, and the active ingredients in plant raw materials are extracted to the maximum extent. In addition, the preparation method provided by the invention has the advantages of simple steps, no use of an organic solvent, greenness and environmental protection, and is suitable for industrial expanded production.

The invention relates to the technical field of microbial fermentation, in particular to a method for increasing the polyphenol content in mung beans through solid-state fermentation of aspergillus niger. According to the method, the mung beans are subjected to solid-state fermentation by adopting the aspergillus niger, the mung bean product with the polyphenol content remarkably increased and the antioxidant capacity remarkably enhanced is obtained, detection shows that the polyphenol content in the mung beans subjected to solid-state fermentation can reach 16-18 mg / g and is 4-5 times that of unfermented mung beans, the DPPH removal rate can reach 85-95%, compared with the prior art, the polyphenol content and the DPPH removal rate of the mung beans are remarkably increased, and the antioxidant capacity of the mung beans is remarkably improved. High-quality raw materials and technical support are provided for increasing the added value of mung bean resources and developing functional foods. According to the method, the whole grains of the mung beans are fermented, so that the nutritional value of the mung beans is comprehensively improved, and meanwhile, redundant wastes are not generated to cause resource waste.

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.

A processing method of preserved muskmelons with an anti-oxidation function belongs to the technical field of functional food research and development, and the specific scheme comprises the following steps: step 1, cleaning muskmelons, removing pulp, and cutting the muskmelons into blocks; step 2, heating the sliced muskmelons at 95 DEG C for 4-8 hours by using a CO2 heat pump air heating system to obtain an intermediate product I; step 3, heating the intermediate product I at 75 DEG C for 12 hours under a sealing condition to obtain an intermediate product II; 4, continuing to naturally ferment the intermediate product II for 40-44 hours at 37 DEG C under the sealed condition to obtain an intermediate product III; and step five, drying the intermediate product III at 45-60 DEG C so as to control the moisture content of the final finished product to be 30-50%, thereby obtaining the preserved muskmelon with the antioxidant function. According to the processing method, the additional value of the muskmelons can be increased, the economic value of the muskmelons is increased, and a new way is opened up for development of muskmelon functional foods.

The invention provides a method for fermenting roxburgh rose pomace by using bacillus subtilis and saccharomycetes, and belongs to the technical field of pomace fermentation. The method specifically comprises the following steps: S1, treating rosa roxburghii tratt fruit residues: cleaning fresh rosa roxburghii tratt fruits, selecting, juicing, reserving the fruit residues, bagging, sealing, and freezing for later use; s2, activation of strains: bacillus subtilis: controlling the pH value of glucose, yeast extract, beef extract and sodium chloride to 7.0-7.5, sterilizing, cooling, and inoculating the strains in a constant-temperature shaking table for culture; yeast: adding a certain amount of yeast powder into warm water to uniformly disperse the yeast powder, adding cane sugar, and activating in a constant-temperature shaking table; s3, pomace fermentation: preparing the roxburgh rose pomace and water according to a certain proportion, inoculating a bacillus subtilis and saccharomycetes strain liquid seed culture medium, performing compound inoculation and culture fermentation according to a certain inoculation proportion, and drying after fermentation is finished to obtain a pomace fermentation product. The fermentation method has the advantages of simple process, safety, no toxicity, short fermentation period, low cost, high efficiency and the like.

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 discloses a carrot puree processing method capable of increasing polyphenol content, which comprises the following steps: step (1) selecting fresh carrots without plant diseases and insect pests and pesticide residues, washing, and drying in the shade; (2) putting the raw materials into a solid-state fermentation bin for closed variable-temperature solid fermentation; (3) grinding the carrots subjected to solid-state fermentation to obtain carrot homogenate; and (4) putting the carrot homogenate into a liquid state fermentation bin for closed variable-temperature liquid state fermentation. Different from a traditional fruit and vegetable puree making method, the carrot puree is prepared through the solid-liquid state combined variable-temperature fermentation technology for the first time, the polyphenol content and the antioxidant activity can be greatly improved, wide market prospects are achieved, a new thought is provided for deep processing of carrots, and the carrot puree is worthy of popularization and application. And beneficial reference is provided for potential application of the high-antioxidant mashed carrot as a relatively good antioxidant health-preserving product in the aspect of food, and certain guiding significance is provided for promoting the development of the carrot industry.

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.