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A folium perillae active ingredient containing beverage and a preparation method thereof

An active ingredient, the technology of perilla leaf, which is applied in the field of beverages containing the active ingredient of perilla leaf and its preparation, can solve the problems of complex production process of perilla beverage, long time required and long time, etc., so as to improve bioavailability , increase the active ingredient, and facilitate the absorption effect

Inactive Publication Date: 2015-09-16
NORTHWEST A & F UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most herbal beverages are extracted by hot water extraction, but hot water extraction takes a long time and consumes energy
And the existing manufacturing process about perilla beverage is complicated, and the required time is long

Method used

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  • A folium perillae active ingredient containing beverage and a preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Collect fresh perilla leaves, select and remove inedible parts, clean them, dry them until the moisture content of perilla leaves is less than 8%, and then crush them into powder with a universal grinder. Weigh dry perilla leaf powder, mix it with water at a weight ratio of 1:30, treat it at a microwave power of 200W to a temperature of 50°C, add cellulase for enzymatic hydrolysis (1600U / g of enzyme added) and keep soaking Extract for 40 minutes, filter, and put the filtrate in a clean container for later use; mix the filter residue and water at a mass ratio of 1:30, treat it at a microwave power of 200W to 90°C, extract for 30 minutes at a constant temperature, stop heating, and filter. The two filtrates were combined for later use.

[0015] Weigh 60kg of white granulated sugar, 18kg of fructose syrup, 0.1kg of sodium chloride, 0.45kg of sodium citrate, 0.2kg of sodium phosphate, 0.65kg of sodium isovitamin C, 0.003kg of ethyl maltol, 0.07kg of citric acid, and add to ...

Embodiment 2

[0017] Collect fresh perilla leaves, select and remove inedible parts, clean them, dry them until the moisture content of perilla leaves is less than 8%, and then crush them into powder with a universal grinder. Weigh dry perilla leaf powder, mix it with water at a weight ratio of 1:20, treat it at a microwave power of 300W to a temperature of 50°C, add cellulase for enzymatic hydrolysis (1600U / g of enzyme added) and keep soaking Extracted for 50 minutes, filtered, and the filtrate was placed in a clean container for later use; the filter residue and water were mixed at a mass ratio of 1:20, treated at a microwave power of 300W until the temperature was 90°C, leached at a constant temperature for 30 minutes, and the heating was stopped. Filter and mix the two filtrates for later use.

[0018] Weigh 65kg of white granulated sugar, 19kg of fructose syrup, 0.125kg of sodium chloride, 0.5kg of sodium citrate, 0.25kg of sodium phosphate, 0.7kg of sodium isovitamin C, 0.004kg of eth...

Embodiment 3

[0020] Collect fresh perilla leaves, select and remove inedible parts, clean them, dry them until the moisture content of perilla leaves is less than 8%, and then crush them into powder with a universal grinder. Weigh dry perilla leaf powder, mix it with water at a weight ratio of 1:25, treat it at a microwave power of 400W to a temperature of 50°C, add cellulase for enzymatic hydrolysis (1600U / g of enzyme added) and keep soaking Extracted for 60 minutes, filtered, and the filtrate was placed in a clean container for later use; the filter residue and water were mixed at a mass ratio of 1:25, treated at a microwave power of 400W until the temperature was 90°C, leached for 30 minutes at a constant temperature, and the heating was stopped. Filter and mix the two filtrates for later use.

[0021] Weigh 70kg of white granulated sugar, 20kg of fructose syrup, 0.125kg of sodium chloride, 0.55kg of sodium citrate, 0.3kg of sodium phosphate, 0.75kg of sodium isovitamin C, 0.005kg of et...

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Abstract

The present invention discloses a folium perillae active ingredient containing beverage which comprises the following components: 25%-30% of folium perillae extract, 6%-7% parts of white granulated sugar, 0.1%-0.13% of sodium chloride, 0.45%-0.55% of citric acid sodium, 0.2%-0.3% of sodium phosphate, 0.65%-0.75% of sodium isobutyl vitamin C, 0.003%-0.005% of ethyl maltol, 1.8%-2% of fructose-glucose syrup, 0.07%-0.09% of citric acid and the balanced water. The preparation steps are as follows: raw materials cleaning, soaking and extracting, blending, filtrating, filling and sterilizing. The folium perillae active substances are extracted by treating the folium perillae with a combination of microwave, enzymes and hot water, the extraction rate is high in the folium perillae and the flavoured substances of the folium perillae are well preserved. The folium perillae active ingredients containing beverage has pure taste, better maintains the original flavour of folium perillae, and has high contents of polyphenols and flavonoids, and good nutritional value.

Description

technical field [0001] The invention relates to a beverage, in particular to a beverage containing active ingredients of perilla leaves and a preparation method thereof. Background technique [0002] As a multi-purpose economic crop, perilla is a traditional medicinal and edible plant in my country, and it is also one of the first batch of 60 traditional Chinese medicines that are both food and medicine promulgated by the Ministry of Health. Perilla stems and leaves have a specific aroma and are rich in nutrients and functional components, among which anthocyanins, flavonoids, glycosides, terpenes, and phenolic acids are the main compounds. In recent years, studies on the functionality of perilla have shown that perilla stems and leaves have antipyretic, anti-oxidant, anti-tumor, anti-aging, lowering blood fat, lowering blood sugar, antibacterial, improving memory, improving vision, anti-inflammatory, protecting the liver, changing Therefore, eating perilla leaves is benefi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L1/025A23L1/29A23L1/30
CPCA23L2/02A23L2/04A23V2002/00A23V2200/30A23V2250/032A23V2250/1614A23V2250/21
Inventor 徐怀德寇莉萍邢颖王景华张小林张文祥
Owner NORTHWEST A & F UNIV
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