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Functional blueberry beverage composition

A functional drink and composition technology, applied in food science, application, food preparation, etc., can solve the problems of blueberry compound health care functions and no outstanding products, achieve good compound effect, improve immunity, formula and The effect of simple preparation process

Inactive Publication Date: 2013-09-18
DALIAN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few studies on the health function of blueberry compound, and there are no outstanding products

Method used

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  • Functional blueberry beverage composition
  • Functional blueberry beverage composition
  • Functional blueberry beverage composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of blueberry functional drink composition:

[0022] Commercially available fresh blueberries were used for blueberries; commercially available medicinal materials were used for wolfberry and schisandra.

[0023] 1. Prepare blueberry juice: Squeeze fresh blueberry fruit juice, and control the degree of squeezing with the output ratio of 10g fresh blueberry: 7mL blueberry juice.

[0024] 2. Prepare wolfberry extract:

[0025] ① Mix and soak wolfberry and 50% ethanol according to the ratio of material to liquid 1g:20ml overnight (about 12h), after suction filtration, the filtrate is rotary evaporated to remove alcohol to obtain wolfberry extract I;

[0026] ②The filter residue and 50% ethanol were mixed and soaked overnight (about 12 hours) according to the material-to-liquid ratio of 1g:10ml. After suction filtration, the filtrate was rotary-evaporated to remove alcohol to obtain Lycium barbarum extract II;

[0027] ③ Combine Lycium barbarum extra...

Embodiment 2

[0034] Experiment of anti-hypoxia effect of blueberry functional drink composition (prepared in Example 1):

[0035] (1) Experimental method

[0036] 80 Kunming mice, half male and half male, were randomly divided into 4 groups, 20 mice in each group, respectively set as negative control group, positive control group, low-dose test group and high-dose test group.

[0037] All test groups were in the same environmental conditions, temperature 25±1°C, relative humidity 70%, natural light, mice free to eat (standard feed, GB14924.3-2001) and drinking water, intragastric administration, the administration conditions were:

[0038] Negative control group: normal saline 20ml / kg;

[0039] Positive control group: commercially available Red Bull drink 20ml / kg;

[0040] High-dose test group: 20ml / kg of the blueberry functional drink composition prepared in Example 1;

[0041] Low-dose test group: 10 ml / kg of the blueberry functional drink composition prepared in Example 1.

[0042] ...

Embodiment 3

[0054] Anti-fatigue effect test of blueberry functional drink composition (prepared in Example 1)

[0055] 1. Effect experiment on the grip strength of mice

[0056] (1) Experimental method:

[0057]60 Kunming mice, half male and half male, were randomly divided into 6 groups, 10 in each group, respectively negative control group, positive control group, composition test group, blueberry juice test group, wolfberry extract test group, Schisandra extract In the test group, the environmental conditions of each group were the same, the temperature was 25±1°C, the relative humidity was 70%, natural light, and the mice had free access to food (standard feed, GB14924.3-2001) and drinking water. Intragastric administration, the administration conditions are:

[0058] Negative control group: normal saline 20ml / kg;

[0059] Positive control group: commercially available Red Bull drink 20ml / kg;

[0060] Composition test group: 10ml / kg of the blueberry functional drink composition pr...

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Abstract

The invention provides a functional blueberry beverage composition which consists of the following components in percentage by volume: 5-40 percent of blueberry juice, 1-20 percent of a medlar extracting solution, 0.5-5 percent of a fructus schizandrae extracting solution, and the balance of water. The blueberry juice is obtained by squeezing fresh blueberries. According to the blueberry functional beverage composition, by using a simple mixing technology, the effects such as oxygen deficit resistance, fatigue resistance, oxidization resistance, and tumor resistance of the blueberries, medlar and fructus schizandrae are enhanced with one another and are better than the pure sum of the effects of single-flavor components on respective aspects. Therefore, the composition is extremely good in mixing effect; animal experiment show that the obvious effects on resisting oxidization resistance, preventing fatigues, improving the immunity and clearing free radicals are achieved; the formula and the preparation technology are simple; the functional blueberry beverage composition is convenient to use and free of toxic and side effects.

Description

Background technique [0001] Blueberry (blueberry) is an evergreen shrub of the genus Vaccinium spp. of the Rhododendron family (Ericaceae). It is a lingonberry berry with high economic value native to North America. It is called blueberry because of its black color, and it is mostly cultivated now. Blueberry fruit is rich in nutrients. In addition to conventional sugar, amino acids, and dietary fiber, it is also rich in vitamin E, vitamin A, and vitamin B, as well as trace elements such as iron, zinc, potassium, and manganese. In addition, the anthocyanins it contains have antioxidant properties. , Eliminate visual fatigue, enhance heart function, improve immunity, scavenge free radicals, delay aging and anti-cancer and other physiological activities. [0002] Lycium barbarum is the dry and mature fruit of Lycium barbarum L., a plant of the Solanaceae family. Its sweet taste and flat nature have the effect of nourishing the liver and kidney. "Compendium of Materia Medica" sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L1/29A23L33/00
Inventor 姜波宋文婷张华包永明安利佳
Owner DALIAN UNIV OF TECH
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