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Actinidia polygama effervescing agent and preparation method and application thereof

A technology of kudzu kiwi fruit and effervescent agent, which is applied in the fields of application, food preparation, anti-virus, etc., and can solve the problems of short storage time, sour taste, and inability to supply the fruit to the market

Active Publication Date: 2015-04-01
MUDANJIANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has good health care function, but its storage time is short and its taste is sour, so it cannot be used as a fruit to supply the market well

Method used

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  • Actinidia polygama effervescing agent and preparation method and application thereof
  • Actinidia polygama effervescing agent and preparation method and application thereof
  • Actinidia polygama effervescing agent and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] Example 1 Preparation of fruit juice inclusion compound, extraction of active ingredients in pomace and preparation of effervescent agent, capsule and effervescent tablet

[0081] 1) Preparation of fruit juice inclusion complex: Wash and select the Actinidia kudzu fruit, and add citric acid to the Actinidia kudzu fruit for soaking treatment. The soaking time is 8 minutes, and the amount of citric acid added is 0.25% of the mass of the Actinidia kudzu fruit. , add the 2% liquid nitrogen of described kudzu jujube kiwifruit quality, utilize LE-2 screw juice extractor to extract juice quickly, collect juice, add polysorbate 80 and sodium sulfite (purpose is to prevent vitamin C from degrading) successively in juice, make it The concentration is 0.02mg / ml, and nitrogen gas is passed through at a nitrogen rate of 15ml / min. 25U of pectinase is added to each gram of the fruit juice, and the enzyme is hydrolyzed at 36°C for 1.5h to detect and control Vc degradation. And in descr...

Embodiment 2

[0102] Embodiment 2: Gezizao kiwifruit preparation and active polysaccharide component Rz 1-3 Hypoglycemic and anti-fatigue studies

[0103] The weight-bearing model of mice (Kunming species) was used for research, and the anti-fatigue activity was studied by using the swimming time and the content of whole blood lactic acid as indicators; the STZ-induced type 2 diabetic mice were used as models to study its hypoglycemic effect. The results are shown in Table 1 and Table 2:

[0104] Table 1 Effects of active polysaccharides and their preparations on the swimming time of Kunming mice

[0105] group

Number of animals (only)

Dosage (mg·kg -1 d -1 )

Swimming time (min)

NC (blank)

10

0

152.2

Rz 1

10

100

161.1

Rz 1

10

200

178.5

Rz 1

10

300

192.6

Rz 2

10

100

172.4

Rz 2

10

200

199

Rz 2

10

300

201.7

Rz 3

...

Embodiment 3

[0111] Embodiment 3: active polysaccharide component Rz 1-3 Effect of Gezao and kiwifruit preparation on hypoglycemic effect in type 2 diabetic mice

[0112] Control group mice: select 100 healthy Kunming mice weighing about 20 g, and after one week of adaptive feeding, give intraperitoneal injection of sodium citrate buffer solution with a concentration of 5 mg / ml every morning, and inject 35 mg / kg per day according to body weight, continuously Three days after the injection, the mice drank tap water and fed with conventional mouse feed.

[0113] Experimental group of mice: select 100 healthy Kunming mice with a body weight of about 20 g, and after adaptive feeding for one week, give STZ solution (streptozotocin solution) with a concentration of 5 mg / ml intraperitoneally every morning. Inject 35 mg / kg for 3 consecutive days. Mice drink tap water and feed with mouse high-fat and high-sugar diet.

[0114] Observe the drinking and eating situation every day, check the body wei...

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PUM

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Abstract

The invention relates to an actinidia polygama effervescing agent and a preparation method and application thereof. The preparation method comprises the following steps: mixing the following components in parts by mass: 3-5 parts of an extracted active polysaccharide mixture, 24-30 parts of sodium bicarbonate, 15-20 parts of citric acid, 1-3 parts of an adhesive, 10-14 parts of xylitol, 4-6 parts of freeze-dried powder of filtrate obtained after actinidia polygama polysaccharide extraction and 2-5 parts of sodium alga acid, preparing a soft material, granulating, drying, pelletizing, and adding 30-50 parts of a juice clathrate compound, thereby obtaining the effervescing granules. According to the method, the process is simple, the active ingredients of the product are clear, the natural VC retention rate is over 70 percent, a xylitol formula system is adopted, and the effervescing agent is good in taste and is suitable for diabetes mellitus patients to take. The experiment proves that the actinidia polygama active polysaccharides and effervescing granules have a certain treatment effects on type II diabetes mellitus; and moreover, the effervescing agent can be widely applied to antioxidant, anti-fatigue and blood sugar-reducing foods and / or health products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a kudzu jujube and kiwifruit effervescent agent and a preparation method and application thereof. Background technique [0002] Wild kiwifruit has been researched and concerned by more and more scholars at home and abroad because of its unique flavor and good health effects. The common ones are Gezao jujube and Dogzao jujuba. This study uses Gezao jujuba, which has relatively little research. Gezao kiwifruit is a plant of the genus Actinidia in the family Actinidia. The fruit is oblate and has ribs. It is mainly distributed in the three eastern provinces and Russia. The mature fruit produced in Heilongjiang has a light yellow peel, which is different from the dog jujube in appearance. At the same time, the polysaccharides, total flavonoids, terpenes, vitamin C (Vc) and the like contained in them all have certain differences in content or type of ingredients. The current research...

Claims

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Application Information

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IPC IPC(8): A23L1/29C08B37/00A61K36/185A61K31/715A61K9/46A61K47/48A61P39/06A61P39/00A61P3/10A23L33/00
Inventor 柴军红何婷婷张蕾金志民李然红
Owner MUDANJIANG NORMAL UNIV
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