Matteuccia struthiopteris beverage and preparation method thereof

A technology of fern and fern triterpenes, which is applied in the field of fern beverage and its preparation, can solve the problems of undiscovered literature reports and patents, and achieve the effect of pure taste and increased nutritional content

Inactive Publication Date: 2014-08-27
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After retrieval, there have been related reports on the use of flavonoids, sterones, and triterpenes in Pteridocarpus, but no literature reports and patents have been found on the preparation of beverages from active ingredients in Pteridocarpus.

Method used

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  • Matteuccia struthiopteris beverage and preparation method thereof
  • Matteuccia struthiopteris beverage and preparation method thereof
  • Matteuccia struthiopteris beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take the preparation of 1000mL pod fern beverage as an example, it consists of the following raw materials:

[0017]

[0018] Its preparation method is as follows:

[0019] 1. Take the fern stems and leaves, dry at 60°C, crush until the particle size is ≤0.3mm, and get the fern powder, put the fern powder into an ultrasonic extractor, add 0.2mol / L potassium carbonate aqueous solution, and let stand for 15 minutes , then add pure water, the mass ratio of pod fern powder and potassium carbonate aqueous solution, pure water is 1:5:12, use the ultrasonic wave extraction that frequency is 4kHz, power is 300W, extraction temperature is 63 ℃, and extraction time is 39 minutes, Separate the extract, extract the residue once more according to the above method, combine the two extracts, filter the extract with a diatomaceous earth filter, and pass the filtrate through AB-8 macroporous adsorption resin for separation and purification, and the sample loading flow rate is 2.5BV / ...

Embodiment 2

[0023] Take the preparation of 1000mL pod fern beverage as an example, it consists of the following raw materials:

[0024]

[0025] The preparation method is as follows: in step 1 of Example 1, the stems and leaves of fern pods are taken, dried at 60°C, crushed to a particle size of ≤0.3 mm to obtain fern pod powder, put the fern pod powder into an ultrasonic extractor, and add 0.2 mol / L potassium carbonate aqueous solution, let it stand for 15 minutes, then add pure water, the mass ratio of the used pod fern powder to potassium carbonate aqueous solution and pure water is 1:3:15, and use a frequency of 4kHz and a power of 400W for ultrasonic extraction , the extraction temperature is 70°C, the extraction time is 30 minutes, the extract is separated, the residue is extracted once more according to the above method, the two extracts are combined, the extract is filtered with a diatomaceous earth filter, and the filtrate is passed through AB-8 macropores The adsorption resin...

Embodiment 3

[0027] Take the preparation of 1000mL pod fern beverage as an example, it consists of the following raw materials:

[0028]

[0029] The preparation method is as follows: in step 1 of Example 1, the stems and leaves of fern pods are taken, dried at 60°C, crushed to a particle size of ≤0.3 mm to obtain fern pod powder, put the fern pod powder into an ultrasonic extractor, and add 0.2 mol / L potassium carbonate aqueous solution, let it stand for 15 minutes, then add pure water, the mass ratio of the used pod fern powder to potassium carbonate aqueous solution and pure water is 1:4:10, and use a frequency of 4kHz and a power of 250W for ultrasonic extraction , the extraction temperature is 55°C, the extraction time is 60 minutes, the extract is separated, the residue is extracted once more according to the above method, the two extracts are combined, the extract is filtered with a diatomaceous earth filter, and the filtrate is passed through AB-8 macropores The adsorption resin...

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Abstract

The invention discloses a Matteuccia struthiopteris beverage and a preparation method thereof. 1000mL of the beverage contains 90-180mg of Matteuccia struthiopteris flavone, 980-1420mg of Matteuccia struthiopteris sterone, 340-630mg of Matteuccia struthiopteris triterpene, 5-15g of xylitol, 200-700mg of cyclohexyl sulfamic acid, 5-10mg of potassium carbonate, 60-200mg of citric acid and purified water as balance. The preparation method comprises the steps of ultrasonically extracting Matteuccia struthiopteris flavone, Matteuccia struthiopteris sterone and Matteuccia struthiopteris triterpene from Matteuccia struthiopteris stems and leaves by using potassium carbonate aqueous solution as extractant, separating and purifying by use of AB-8 macroporous adsorption resin, and mixing with other substances. The Matteuccia struthiopteris beverage does not contain saccharose, artificial flavor, pigment or preservatives, has pure taste, is sweet, tasty and refreshing, is pure natural functional beverage with all indexes meeting the national sanitary standards of fruit and vegetable beverages and is particularly suitable for middle-aged and aged people.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a pod fern beverage and a preparation method thereof. Background technique [0002] At present, there are many types of beverages sold on the market, including Coca-Cola, Sprite, Fanta and other carbonated drinks; apple juice, mulberry juice, lemon juice, jujube drinks and other fruit drinks. Induce obesity, especially those with high blood pressure, high blood fat, high blood sugar and diabetes should not drink; in addition, there are functional drinks such as Red Bull, Kaili, and Le Tiger. These drinks contain a little caffeine and have a certain excitatory effect on the human body. Drinking too much will stimulate the liver and kidneys and cause pathological changes. There are also many related products of fern, such as fern vegetables, canned fern, fern root powder, etc. These products are rich in nutritional value, but most of them are rough processed products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70
CPCA23L2/38A23L2/70A23L2/74A23L33/00A23V2002/00A23V2250/2116A23V2250/21A23V2250/6422A23V2300/48A23V2300/02
Inventor 马骥彭飞陆洋习伟佳马吉福
Owner SHAANXI NORMAL UNIV
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