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Medlar reactant

A technology of reactant and Lycium barbarum enzymolysate, which is applied in the directions of drug combination, plant raw materials, plant/algae/fungus/moss components, etc., can solve the problems of cumbersome process, long production cost and cycle, and destruction of wolfberry nutrient elements, etc. To achieve the effect of simple process flow and short production cycle

Active Publication Date: 2012-05-30
广州市凯虹香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, many products such as oral liquids and beverages are not suitable for directly adding wolfberry fruit, and the extract must be obtained through production and processing before adding it. However, the traditional extraction method will not only destroy the nutritional elements of wolfberry fruit, And the technology of this extraction process is quite loaded down with trivial details, and production cost and cycle are longer, is unfavorable for widely promoting and using

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Weigh 88g of wolfberry hydrolyzate, 2.5g of glycine, 5.8g of glucose, 2.5g of furanone, 1g of sodium carboxymethylcellulose, 0.1g of sodium benzoate, and 0.1g of caramel pigment.

[0032] The preparation method of its wolfberry reactant is as follows:

[0033] (1) Add 88g of wolfberry hydrolyzate, 2.5g of glycine, 5.8g of glucose and 2.5g of furanone into the reactor, and heat up to 100°C while stirring.

[0034] (2) Maintain the temperature at 98° C. to carry out the Maillard reaction for 1.5 hr.

[0035] (3) After the reaction is finished, the temperature is rapidly lowered to 40°C.

[0036] (4) Then add 1 g of sodium carboxymethyl cellulose that has been weighed, and stir quickly to combine.

[0037] (5) Add 0.1 g of sodium benzoate and 0.1 g of caramel coloring in turn and stir.

[0038] Wherein, wolfberry enzymatic hydrolyzate has a key role in the present invention, and its preparation process is as follows:

[0039] (1) First, the wolfberry fruit is cleaned, ...

Embodiment 2

[0045] Weigh 89g of wolfberry hydrolyzate, 2.3g of glycine, 5.35g of glucose, 2.2g of furanone, 0.85g of sodium carboxymethylcellulose, 0.15g of sodium benzoate, and 0.15g of caramel pigment.

[0046] The preparation method of its wolfberry reactant is as follows:

[0047] (1) Add 89 g of wolfberry hydrolyzate, 2.3 g of glycine, 5.35 g of glucose and 2.2 g of furanone into the reactor, and heat up to 100° C. while stirring.

[0048] (2) Maintain the temperature at 100° C. to carry out the Maillard reaction for 1.5 hr.

[0049] (3) When the reaction is finished, the temperature is rapidly lowered to 45°C.

[0050] (4) Then add 0.85 g of sodium carboxymethyl cellulose that has been weighed, and stir quickly to combine.

[0051] (5) Add 0.15 g of sodium benzoate and 0.15 g of caramel coloring in turn and stir.

[0052] Wherein, wolfberry enzymatic hydrolyzate has a key role in the present invention, and its preparation process is as follows:

[0053] (1) First, the wolfberry ...

Embodiment 3

[0059] Weigh 90 g of wolfberry hydrolyzate, 2 g of glycine, 4.5 g of glucose, 2.5 g of furanone, 0.8 g of sodium carboxymethyl cellulose, 0.1 g of sodium benzoate, and 0.1 g of caramel pigment.

[0060] The preparation method of its wolfberry reactant is as follows:

[0061] (1) Add 90 g of wolfberry hydrolyzate, 2 g of glycine, 4.5 g of glucose and 2.5 g of furanone into the reactor, and heat up to 100° C. while stirring.

[0062] (2) Maintain the temperature at 100° C. to carry out the Maillard reaction for 1.5 hr.

[0063] (3) When the reaction is finished, the temperature is rapidly lowered to 45°C.

[0064] (4) Then add 0.8 g of sodium carboxymethyl cellulose that has been weighed, and stir quickly to combine.

[0065] (5) Add 0.1 g of sodium benzoate and 0.1 g of caramel coloring in turn and stir.

[0066] Wherein, wolfberry enzymatic hydrolyzate has a key role in the present invention, and its preparation process is as follows:

[0067] (1) First, the wolfberry frui...

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Abstract

The invention discloses a medlar reactant. The medlar reactant is characterized by comprising the following components in percentage by weight: 88 to 90 percent of medlar zymolyte, 2.0 to 2.5 percent of glycine, 4 to 6 percent of glucose, 2 to 2.5 percent of furanone, 0.8 to 1 percent of sodium carboxymethyl cellulose, 0.1 to 0.15 percent of sodium benzoate, and 0.1 to 0.15 percent of caramel pigment. The method has an extremely simple process; moreover, the nutrient elements of the medlar reactant prepared by the process are not damaged.

Description

technical field [0001] The invention relates to a Maillard reactant, in particular to a wolfberry reactant. Background technique [0002] Lycium barbarum is sweet in taste and flat in nature, and has the effect of nourishing the liver and kidney. "Compendium of Materia Medica" says "long-term use will strengthen the muscles and bones, lighten the body and not grow old, and resist cold and heat." It is commonly used in traditional Chinese medicine to treat liver and kidney yin deficiency, soreness of waist and knees, dizziness, forgetfulness, dizziness, dizziness and tears, thirst, seminal emission and other diseases. Modern pharmacological studies have confirmed that wolfberry can regulate the body's immune function, effectively inhibit tumor growth and cell mutation, delay aging, resist fatty liver, regulate blood lipids and blood sugar, and promote hematopoietic function. [0003] Using modern analytical instruments to determine the active ingredients of wolfberry extract...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/815A61P3/02A61K131/00
Inventor 许彩虹赵亚丽
Owner 广州市凯虹香精香料有限公司