Method for removing chlorogenic acid and producing sunflower seed beverage

A technology for sunflower seeds and chlorogenic acid, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of long time consumption, high energy consumption, incompatibility, etc., and achieve the effects of short processing cycle, strong aroma and convenient drinking.

Inactive Publication Date: 2009-07-08
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The methods of removing chlorogenic acid using acid solution, organic solvent, salt water, etc. are all researches for the extraction of chlorogenic acid. If these methods are applied to beverage production, their residues and products will affect the follow-up Production has a great negative impact, so it is not suitable for use in the process of producing sunflower seed beverages, and the current water removal method usually requires soaking sunflower kernels at 65-80°C for 5-6 hours, which has disadvantages It is time-consuming and energy-intensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for removing chlorogenic acid to produce sunflower seed beverage, comprising the following processes:

[0016] The mass percentage concentration of 7 times the mass of sunflower kernels is 0.5% NaHCO 3 Soak the sunflower kernels in the aqueous solution at 50°C for 40 minutes, then filter, soak and filter twice, and the removal rate of chlorogenic acid is 82% as measured by UV-Vis spectrophotometry;

[0017] Use 95°C hot water 5 times the mass of sunflower seeds to grind the sunflower seeds treated in step (1) through a colloid mill twice to form a slurry, and filter through 80 meshes to obtain the sunflower seed puree; take the sunflower seed puree 500 kilograms, 50 kilograms of fresh cow's milk, 3 kilograms of compound stabilizers, add 450 kilograms of water, mix uniformly to prepare liquid; Described compound stabilizer is made up of following components by mass percentage: water-soluble monoglyceride 28%, gum arabic 30% % and guar gum 42%;

[0018] Homogen...

Embodiment 2

[0021] A method for removing chlorogenic acid to produce sunflower seed beverage, comprising the following processes:

[0022] The mass percentage concentration of 4 times the mass of sunflower kernels is 0.1% NaHCO 3 Soak the sunflower kernels in the aqueous solution at 60°C for 20 minutes, then filter, soak and filter 4 times in total; the removal rate of chlorogenic acid is 85% as measured by UV-Vis spectrophotometry;

[0023] Use 85°C hot water 8 times the mass of sunflower seeds to grind the sunflower seeds treated in step (1) twice through a colloid mill to form a slurry, filter through 100 mesh to obtain the sunflower seed puree, and take the sunflower seed puree 800 kilograms, 100 kilograms of fresh milk, 5 kilograms of composite stabilizer, add 100 kilograms of water, and mix uniformly to form a preparation solution; the composite stabilizer is composed of the following components by mass percentage: 25% water-soluble monoglyceride, 40 percent gum arabic % and guar g...

Embodiment 3

[0027] A method for removing chlorogenic acid to produce sunflower seed beverage, comprising the following processes:

[0028] The mass percentage concentration of 5 times the mass of sunflower kernels is 0.5% NaHCO 3 Soak the sunflower kernels in the aqueous solution at 60°C for 30 minutes, then filter, soak and filter 3 times in total; the removal rate of chlorogenic acid is 80% as measured by UV-Vis spectrophotometry;

[0029] Use 90°C hot water 6 times the mass of sunflower kernels to grind the sunflower kernels treated in step (1) through a colloid mill twice to form a slurry, filter through 100 mesh to obtain the sunflower seed puree, and take the sunflower seed puree 600 kilograms, 50 kilograms of fresh cow's milk, 4 kilograms of compound stabilizers, add 350 g kilograms of water, mix uniformly to form the preparation liquid, described compound stabilizers are made up of following components by mass percentage: water-soluble monoglyceride 25%, gum arabic 20% % and guar...

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PUM

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Abstract

The invention discloses a method of removing chlorogenic acid to produce sunflower seed beverage, comprising the following steps: (1) the removal of chlorogenic acid in sunflower seeds: according to the quality ratio 1:4-7, the sunflower seeds are immersed in NaHCO3 water solution with the quality percentage concentration of 0.1-0.5 percent for 20-40min at 50-60 DEG C, and then filtered, and the times of immersing and filtering are 2-4; (2) grinding and preparation; (3) homogenization, packing and sterilization, then the sunflower seed beverage with the chlorogenic acid removed is produced. In the method of removing the chlorogenic acid to produce the sunflower seed beverage, the process of removing the chlorogenic acid only requires 1-2 hours, and the removing rate of the chlorogenic acid is larger than 80 percent. The method has the advantages of less nutrition losses, energy saving and consumption reduction, subsequent beverage processing influence-free, etc. The sunflower seed beverage made by the invention well maintains nutritional components in the sunflower seeds and has the advantages of good product stability, heavy aroma, opal color and drinking convenience.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for producing sunflower seed beverage by removing chlorogenic acid. Background technique [0002] Vegetable protein drinks are rich in nutrients, reasonable in nutrient composition, and unique in color and fragrance, and are a supplementary measure to adapt to national conditions and increase national protein intake. For a long time, sunflower seeds have only been used for oil extraction, making snacks and oil-bearing foods, and their proteins and sugars have not been fully utilized. As a high-quality vegetable protein resource, sunflower seeds have been involved in the research and development of its beverages in China, but they are still in the laboratory research stage, with low industrialization, dark and black product color, poor stability, and long processing cycles. and other shortcomings, it is difficult to find sunflower seed beverage products on the market. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/015A23L2/70A23L1/36A23L1/29A23L5/20A23L25/00A23L33/00
Inventor 龚树立吴逸民文剑钱英燕
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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