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A kind of burdock antioxidant beverage and preparation method thereof

An antioxidant and burdock technology, applied in the field of beverage processing, can solve the problem that antioxidant active ingredients cannot be fully utilized, and achieve the effects of satisfying consumer desire, smooth taste and good product quality

Inactive Publication Date: 2015-09-02
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These beverages have a unique flavor, but during the pretreatment process of burdock raw materials, directly sliced, soaked in water or extracted, its important functional antioxidant active ingredients cannot be fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of burdock antioxidant drink, comprising the steps of:

[0024] (1) Raw material crushing: crush the dried burdock slices purchased in the market into burdock powder;

[0025] (2) Water extraction: Weigh a certain amount of burdock powder in a triangular flask, use water as the extractant to extract in a water bath, measure the antioxidant capacity of the water bath extract, and use the water bath extract to detect superoxide anion and hydroxyl radicals. The scavenging rate was used as an investigation index, and the optimal water-bath extraction process was optimized by single factor and orthogonal experiments, so that the burdock water extract had the most ideal antioxidant effect. The optimal process conditions were extraction temperature 80°C, solid-liquid ratio 1:60, Extraction time 160min;

[0026] (3) Vacuum suction filtration: then carry out vacuum suction filtration on the burdock water extract to remove suspended solids and impurities to ...

Embodiment 2

[0031] A preparation method of burdock antioxidant drink, comprising the steps of:

[0032] (1) Raw material crushing: crush the dried burdock slices purchased in the market into burdock powder;

[0033] (2) Water extraction: Weigh a certain amount of burdock powder in a triangular flask, use water as the extractant to extract in a water bath, measure the antioxidant capacity of the water bath extract, and use the water bath extract to detect superoxide anion and hydroxyl radicals. The scavenging rate is the investigation index, and the optimal water bath extraction process is optimized by single factor and orthogonal test, so that the burdock water extract has the most ideal antioxidant effect. The optimal process conditions are extraction temperature 80 °C, solid-liquid ratio 1:60, Extraction time 160min;

[0034] (3) Vacuum suction filtration: then carry out vacuum suction filtration on the burdock water extract to remove suspended solids and impurities to obtain light yel...

Embodiment 3

[0040] A preparation method of burdock antioxidant drink, comprising the steps of:

[0041] (1) Raw material crushing: crush the dried burdock slices purchased in the market into burdock powder;

[0042] (2) Water extraction: Weigh a certain amount of burdock powder in a triangular flask, use water as the extractant to extract in a water bath, measure the antioxidant capacity of the water bath extract, and use the water bath extract to detect superoxide anion and hydroxyl radicals. The scavenging rate was used as an investigation index, and the optimal water-bath extraction process was optimized by single factor and orthogonal experiments, so that the burdock water extract had the most ideal antioxidant effect. The optimal process conditions were extraction temperature 80°C, solid-liquid ratio 1:60, Extraction time 160min;

[0043] (3) Vacuum suction filtration: then carry out vacuum suction filtration on the burdock water extract to remove suspended solids and impurities to ob...

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Abstract

The invention relates to a burdock antioxidant beverage and a preparation method thereof, and belongs to the technical field of beverage processing. The method comprises the following concrete steps: grinding dry burdock slices as raw materials into powder, performing water bath extraction by taking water as an extracting agent, wherein the removal rates of water extracting liquid to superoxide anions and hydroxyl free radicals is taken as inspection indexes to obtain optimal water bath extraction process conditions in which the extraction temperature is 80 DEG C, the material-liquid ratio is 1:60 and the extraction time is 160 minutes; performing vacuum suction filtration on burdock water bath extraction liquid to remove suspended matters and impurities; and adding sodium chloride, white granulated sugar, citric acid, lactic acid and xanthan gum, blending, homogenizing by a high-pressure homogenizer, filling, and sterilizing to obtain a finished product of the burdock antioxidant beverage. The method is easy to operate and low in cost; the burdock antioxidant beverage prepared by adopting the method has the unique flavor of burdock and is aromatic and pure in mouth feel and relatively high in antioxidant activity.

Description

technical field [0001] The invention relates to a preparation method of a beverage, in particular to a burdock antioxidant beverage and a preparation method thereof, belonging to the technical field of beverage processing. Background technique [0002] Burdock is a biennial herbaceous plant belonging to the genus Arctium in the Compositae family. It is also called Hercules and Burdock. It is a medicinal and edible plant. It can not only provide rich protein, carbohydrates and other essential nutrients for the human body, but also enhance the body’s immunity and resistance to disease. Burdock is rich in water-soluble dietary fiber, inulin, oleanolic acid and ursolic acid. These nutrients can reduce the level of cholesterol in the blood and remove fat from the human body. Studies have shown that various active ingredients contained in burdock can better scavenge free radicals. Studies have shown that the aging process of organisms is the result of the accumulation of free ra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/70A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L2/70A23L33/00A23V2002/00A23V2200/044A23V2200/30A23V2250/154A23V2250/21A23V2300/14
Inventor 周浓
Owner GUANGDONG OCEAN UNIVERSITY
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