Production method of natural active chrysanthemum nankingense drink

A production method, the technology of chrysanthemum brain, applied in the field of natural active chrysanthemum brain drinks, can solve the problems of rare deep-processed products of chrysanthemum brain, solve the oxidation of phenolic active substances and the loss of biological functions, improve nutrition and health care functions, and avoid miscellaneous The effect of green taste

Inactive Publication Date: 2014-03-26
NANJING FEIMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic scholars' research on chrysanthemum brain is mostly focused on artificial cultivation, nutritional composition analysis, product preservation, etc., but chrysanthemum brain intensively processed products are rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take fresh chrysanthemum brain, clean and wash, blanching in 65°C sodium bicarbonate solution (concentration: 0.3%) for 60 seconds, quickly cool to room temperature with running water; soak in 0.2% ascorbic acid and 0.2% zinc acetate solution 3h, remove the chrysanthemum brain, wash the residual liquid on the surface with water, add water at a ratio of 1:4 for beating; add 0.06% cellulase, enzymatically hydrolyze for 3h at 50°C and pH4.6, and cool; Centrifuge in H1650-W Xiangyi centrifuge, control the temperature at 20°C, rotate at 3000r / min, and centrifuge for 15 minutes to obtain the chrysanthemum brain serum; control the conductivity of the chrysanthemum brain serum at about 2000μs, use 6 continuous processing chambers, double Positive and negative pulses, pulse width 2μs, pulse frequency 200Hz, electric field strength 30kV / cm OSU-4L laboratory-scale pulse processor (Ohio State University, USA), sterilized for 240μs, aseptically filled, stored at 4°C .

Embodiment 2

[0016] Take fresh chrysanthemum brains, arrange, wash, blanch in 75°C sodium bicarbonate solution (concentration: 0.4%) for 50 seconds, quickly cool to room temperature with flowing water; soak in 0.2% ascorbic acid and 0.2% zinc acetate solution for 4 hours Finally, remove the chrysanthemum brain, wash the residual liquid on the surface with water, and add water at a ratio of 1:4 for beating; add 0.06% cellulase, and enzymatically hydrolyze for 3 hours at 60°C and pH 4.0, and cool; Centrifuge in H1650-W Xiangyi centrifuge, control the temperature at 15°C, rotate at 2500r / min, and centrifuge for 10 minutes to obtain the chrysanthemum brain serum; control the conductivity of the chrysanthemum brain serum at about 2000μs, use 6 continuous processing chambers, double Positive and negative pulses, pulse width 2μs, pulse frequency 200Hz, electric field strength 25kV / cm OSU-4L laboratory-scale pulse processor (Ohio State University, USA), sterilized for 280μs, aseptically filled, sto...

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Abstract

The invention provides a production method of a natural active chrysanthemum nankingense drink. The production method is characterized in that through blanching, zinc acetate and ascorbic acid combined color protection, enzymatic oxidation and the formation of phaeophytin are inhibited, and the natural green of fresh chrysanthemum nankingense is maintained; through wall breakage with a biological enzyme method, the release of active materials is promoted, and the nutrition and active functions of the drink are improved; and a high-voltage pulse electric field is adopted for sterilization, so that bioactive components of the chrysanthemum nankingense are reserved effectively, and phenolic substance oxidation and activity loss are reduced. According to the production method, a bipolar positive / negative pulse OSU-4L laboratory-scale pulse processor (produced by Ohio State University) is adopted, and Escherichia coli and pathogenic bacteria in the chrysanthemum nankingense drink can be effectively killed, so that the commercial sterilization can be realized, the drink does not contain any preservative and has a special fresh scent of chrysanthemum nankingense, and the shelf life is more than 6 months.

Description

1. Technical field [0001] The invention provides a production method of a natural active chrysanthemum brain drink, which belongs to the technical field of deep processing of agricultural products. 2. Background technology [0002] Chrysanthemum brain, also known as chrysanthemum leaf and roadside yellow, is a cultivar mainly composed of tender stems and leaves in the genus Chrysanthemum of the family Asteraceae. It is an annual or perennial herb, rich in protein, fat, vitamins, cellulose, minerals, Nutrients such as salt, among which vitamin A and mineral content are the most prominent. Chrysanthemum Brain has the functions of cooling, improving eyesight, appetizing, detoxifying and lowering blood pressure. It plays an important role in preventing and treating influenza, meningitis, hepatitis and dysentery, and inhibiting the growth of pathogenic microorganisms, bacteria, viruses and skin fungi. The volatile oil contained in chrysanthemum brain is an important bioactive su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 李春阳田野荣德昌杨明王艳秋
Owner NANJING FEIMA FOOD
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