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Fruit-vegetable enzyme polyphenol chewable tablets and production method thereof

A fruit and vegetable enzyme, extraction method technology, applied in food preparation, food ingredients as taste improver, food science and other directions, can solve problems such as unsatisfactory taste, quality and dosage form, and achieve improved stability, improved taste, and convenient portability. Effect

Active Publication Date: 2015-02-25
深思来福(深圳)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention aims to solve the unsatisfactory taste, quality and dosage forms of existing fruit and vegetable enzyme products, a method for extracting enzyme polyphenols, and a solid food containing enzyme polyphenols

Method used

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  • Fruit-vegetable enzyme polyphenol chewable tablets and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Preparation of solid fruit and vegetable enzyme polyphenols:

[0041] Take an appropriate amount of fruit and vegetable enzyme stock solution, add an equal volume of pure water to dilute; make the diluted fruit and vegetable enzyme solution go through 5-10 times the volume of D101 macroporous resin for 12 hours; wash and remove impurities with 3 times the volume of pure water; use 6 times the volume of 40 % ethanol for elution, the ethanol eluent collected is the fruit and vegetable enzyme polyphenol crude extract; the crude extract is vacuum concentrated at 40°C to one-half of the original volume, and then dried by conventional vacuum spraying (inlet air temperature 120-160°C) °C, the air outlet temperature is 60-80 °C, the vacuum degree is -900 to -1000Pa, and the injection speed is 2ml / min), and the solid coarse powder of fruit and vegetable enzyme polyphenols is obtained.

[0042] The coarse powder was dissolved in 40% ethanol to prepare the test solution. The po...

Embodiment 2

[0047] 1. Preparation of crude polyphenol extracts from fruits and vegetables:

[0048] Take an appropriate amount of fruit and vegetable enzyme stock solution, add an equal volume of pure water to dilute; make the diluted fruit and vegetable enzyme solution go through 5-10 times the volume of D101 macroporous resin for 12 hours; wash and remove impurities with 3 times the volume of pure water; use 6 times the volume of 40 % ethanol for elution, the ethanol eluent collected is the fruit and vegetable enzyme polyphenol crude extract; the crude extract is vacuum concentrated at 40°C to one-half of the original volume, and then dried by conventional vacuum spraying (inlet air temperature 120-160°C) °C, the air outlet temperature is 60-80 °C, the vacuum degree is -900 to -1000Pa, and the injection speed is 2ml / min), and the solid coarse powder of fruit and vegetable enzyme polyphenols is obtained.

[0049] The coarse powder was dissolved in 40% ethanol to prepare the test solution...

Embodiment 3

[0054] 1. Preparation of crude polyphenol extracts from fruits and vegetables:

[0055] Take an appropriate amount of fruit and vegetable enzyme stock solution, add an equal volume of pure water to dilute; make the diluted fruit and vegetable enzyme solution go through 5 times the volume of D101 macroporous resin for 12 hours; wash with 3 times the volume of pure water to remove impurities; use 6 times the volume of 40% ethanol Elution, collecting the ethanol eluent is the crude extract of fruit and vegetable enzyme polyphenols; the crude extract is concentrated to half of the original volume by low-temperature vacuum at 40°C, and then dried by conventional vacuum spraying (inlet air temperature 120-160°C, The air outlet temperature is 60-80°C, the vacuum degree is -900 to -1000Pa, and the injection speed is 2ml / min), and the solid coarse powder of fruit and vegetable enzyme polyphenols is obtained.

[0056] 2. Preparation of polyphenol chewable tablets:

[0057] Components (...

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Abstract

The present invention discloses a fruit-vegetable enzyme polyphenol extraction method, which comprises: S1, diluting a fruit-vegetable enzyme raw solution with water to obtain a fruit-vegetable enzyme diluent; S2, loading the fruit-vegetable enzyme diluent onto a macroporous resin to carry out adsorption; S3, rinsing the obtained macroporous resin with water so as to remove impurities containing carbohydrates; S4, carrying out elution with an ethanol solution, and collecting the eluent to obtain a fruit-vegetable enzyme polyphenol crude extraction solution; and S5, concentrating and drying the fruit-vegetable enzyme polyphenol crude extraction solution to obtain the fruit-vegetable enzyme polyphenol solid. The present invention further relates to fruit-vegetable enzyme solid food containing the fruit-vegetable enzyme polyphenol. According to the present invention, the fruit-vegetable enzyme polyphenol extraction method has characteristics of simplicity, rapidness and low cost; the fruit-vegetable enzyme solid food containing the fruit-vegetable enzyme polyphenol is easy to carry, and contains the enzyme polyphenol having the anti-oxidation activity, the carbohydrate content in the enzyme is reduced so as to improve the product taste, and the adjustment can be performed according to the requirement; and with the solid dosage form, the stability of the enzyme polyphenol is further improved.

Description

technical field [0001] The invention relates to the technical field of plant fermented food processing, in particular to a method for extracting fruit and vegetable enzyme polyphenols and fruit and vegetable enzyme solid food containing the fruit and vegetable enzyme polyphenols. Background technique [0002] Antioxidants can reduce the risk of chronic diseases such as cancer, coronary heart disease, diabetes and Alzheimer's disease. Natural sources of antioxidants are mainly found in whole grains, fruits and vegetables. Plant-derived antioxidants such as vitamin C, carotene, and polyphenols have been shown to reduce disease risk. The secondary metabolites of polyphenols in fruits and vegetables can effectively prevent the damage caused by free radicals to mitochondria, enzymes and cell membrane peroxidation, thereby reducing the occurrence of chronic diseases caused by oxidative damage. [0003] Enzyme is a kind of functional food that has emerged in Japan and Taiwan in r...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23V2002/00A23V2250/2132A23V2250/5114A23V2250/51084A23V2250/5028A23V2250/6418A23V2200/14
Inventor 梁岩崔红燕
Owner 深思来福(深圳)科技有限公司
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