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Sugarcane bioactive component composition, functional health food, and preparation method of sugarcane bioactive component composition and functional health food

A bioactive ingredient, health food technology, applied in food preparation, food extraction, food ingredients, etc., can solve the problems of brown sugar with many harmful impurities, white sugar without nutrition, loss of beneficial substances, etc.

Active Publication Date: 2015-10-07
长沙普源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] China is a big sugar-producing country, but the current sucrose production process has too many harmful impurities in brown sugar, and white sugar has no nutrition, and beneficial substances such as octacosanol, polyphenols, and flavonoids are lost

Method used

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  • Sugarcane bioactive component composition, functional health food, and preparation method of sugarcane bioactive component composition and functional health food
  • Sugarcane bioactive component composition, functional health food, and preparation method of sugarcane bioactive component composition and functional health food
  • Sugarcane bioactive component composition, functional health food, and preparation method of sugarcane bioactive component composition and functional health food

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0132] Extraction of sugarcane polyphenol extracts:

[0133] Step 1: Remove the old leaves, soil and other impurities from the sugarcane shoots and blanch the enzymes. The blanching temperature is 80℃. The blanching time is 2min. The blanched sugarcane shoots are immersed in ice. In the water mixture, the temperature of the sugarcane tips is reduced to below 8°C; the cooled sugarcane tips are drained immediately to prevent residual water from entering the extraction process and causing errors. Cut into small sections, put them in a crusher and crush them. Take the crushed sugarcane tips and extract them with ethanol at a temperature of 60°C. The mass percentage of the extractant ethanol solution is 60%, and the ratio of material to liquid is 1:3. The extraction time is 2h, the extract is combined with the juice from the cane tip, filtered, heated to concentrate the combined juice, the resultant concentrate is the crude polyphenol, the volatile organic solvent is recovered, the po...

preparation example 2

[0137] Extraction of sugarcane flavonoids:

[0138] 100g of the chopped sugarcane tip raw material was extracted twice using 60% ethanol with a material-to-liquid ratio of 1:15 (mass to volume ratio) by ultrasonic extraction for 1 hour each time. The extracts were combined and depressurized (pressure <0.09MPa) ) Concentrate to obtain a raw material extract. Then the raw material extract is passed through a chromatography column packed with D101 type macroporous adsorption resin, and after eluting sugar and other water-soluble impurities with pure water, the specific method is to pass the extract through a chromatography column packed with macroporous adsorption resin After eluting sugar and other water-soluble impurities with pure water, use ethanol-water solution with a volume percentage concentration of 60% for gradient elution. Collect the eluate with a volume percentage concentration of 60%. After decompression (pressure <0.09 MPa) After concentration, adjust the pH of the c...

Embodiment 1

[0140] Nutritional sucrose containing octacosanol, sugarcane polyphenol extracts and sugarcane flavonoids extract: 40mg octacosanol (nominal content 50%), sugarcane polyphenols extract 30mg and sugarcane flavonoids Mix 20mg of sucrose, add sucrose to 98g, grind into fine powder, mix well, then sterilize, and pack the fine powder into bags, which is nutritional sucrose No. 2.

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PUM

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Abstract

The invention relates to a cane sugar-based functional food product prepared via adding of products containing a plurality of active ingredients. Sugarcane extracts containing octacosanol, sugarcane polyphenols, and sugarcane flavonoids can be extracted from bagasse, sugarcane leaves, and sugarcane paste. The sugarcane extracts can be added into the cane sugar-based functional food product so as to improve sensory characteristics. The invention also relates to applications of the cane sugar-based functional food product as functional food; the cane sugar-based functional food product can be used for reducing cholesterol and triglyceride content, improving physical power, endurance, vigor, and human body immunity, possesses antioxidation functions, and is capable of protecting artery and the cardiovascular circulation system.

Description

Technical field [0001] The invention relates to a functional health food, in particular to a functional health food with sucrose, octacosanol, sugarcane polyphenol extracts, sugarcane flavonoids extracts and combinations thereof as main components, and preparation thereof method. Background technique [0002] Sugar making was the first in China. As early as more than 3,000 years ago, China used grains to make caramel. According to the records of "Qi Min Yao Shu", it is known that China had already produced cane sugar in the later Han Dynasty. Sucrose is one of human's basic food additives, and it plays an important role in human nutrition and health. Humans enjoy the sweetness of sucrose and the food produced by using sucrose as an additive, and also use hundreds of living substances produced from sucrose as raw materials. [0003] Sucrose is a safe nutritive sweetener. After being consumed by humans, it is converted into glucose and fructose by invertase in the gastrointestinal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23V2002/00A23V2250/2132A23V2250/2116A23V2300/14
Inventor 肖方青
Owner 长沙普源生物科技有限公司
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