Lycium ruthenicum Murr tea drink and preparation method thereof

A technology of black fruit wolfberry and tea drinks, which is applied in the directions of tea substitutes, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of poor flavor and efficacy of black fruit wolfberry extract, and achieve unique flavor and enhance immunity. Power and drinking convenience

Inactive Publication Date: 2015-11-18
XINING ZHIYE BIOTECH CONSULTING SERVICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] However, the supercritical carbon dioxide extraction process reported in the prior art is directly carried out after the black fruit wolfberry pulp or wolfberry seeds are crushed, and whether the pretreatment of the black fruit wolfberry will affect the composition and efficacy of supercritical carbon dioxide extraction components is not taken into account. , leading to the same inferior flavor and efficacy of black fruit wolfberry extract

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] (1) Soak black wolfberry in water, crush and beat, add culture medium after sterilizing the slurry to obtain fermentation substrate, the composition of culture medium is 3% glucose, 1% peptone, 1% soybean powder, 3% agar, magnesium sulfate 0.05%, potassium dihydrogen phosphate 0.2%, sodium chloride 0.3%, the balance is water;

[0055] (2) After the rice wine yeast is expanded and cultivated, it is inoculated into the fermentation substrate for fermentation; the fermentation temperature is 27° C., and the fermentation time is 20 days;

[0056] (3) extracting the fermented liquid, freeze-drying, pulverizing, and performing supercritical carbon dioxide extraction to obtain the black fruit Lycium barbarum extract. The pressure of supercritical carbon dioxide extraction is 18MPa, the temperature is 40°C, the extraction time is 3h, the flow rate of carbon dioxide is 10L / h, and the entrainer is ethanol.

Embodiment 2

[0058] (1) Soak black wolfberry in water, crush and beat, sterilize the slurry, add culture medium to obtain fermentation substrate, the composition of the culture medium is 2% sucrose, 3% peptone, 2% soybean powder, 1% bran, sulfuric acid Magnesium 0.1%, potassium dihydrogen phosphate 0.3%, dipotassium hydrogen phosphate 0.1%, the balance is water;

[0059] (2) After expanding the culture of Lactobacillus delbrueckii, it is inoculated into the fermentation substrate for fermentation; the fermentation temperature is 23° C., and the fermentation time is 24 days;

[0060] (3) extracting the fermented liquid, drying it with microwaves, pulverizing it, and performing supercritical carbon dioxide extraction to obtain the black fruit Lycium barbarum extract. The pressure of supercritical carbon dioxide extraction is 33MPa, the temperature is 28°C, the extraction time is 2h, the flow rate of carbon dioxide is 25L / h, and the entrainer is ethanol.

Embodiment 3

[0062] (1) Soak black wolfberry in water, crush and beat, add culture medium after the slurry is sterilized, and obtain fermentation substrate, the composition of culture medium is fructose 4%, beef extract 2%, potassium dihydrogen phosphate 0.06%, zinc sulfate 0.04 %, magnesium chloride 0.05%, and the balance is water;

[0063] (2) After the Lactobacillus acidophilus is expanded and cultivated, it is inoculated into the fermentation substrate for fermentation; the fermentation temperature is 32° C., and the fermentation time is 15 days;

[0064] (3) Extract the fermented liquid, dry it at 50° C., crush it, and perform supercritical carbon dioxide extraction to obtain the black fruit Lycium barbarum extract. The pressure of supercritical carbon dioxide extraction is 20MPa, the temperature is 35°C, the extraction time is 5h, the flow rate of carbon dioxide is 8L / h, and the entrainer is ethanol.

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PUM

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Abstract

The invention relates to the field of tea drinks, in particular to a Lycium ruthenicum Murr tea drink and a preparation method thereof. The tea drink is characterized by comprising the following materials in parts by weight: 5-15 parts of a Lycium ruthenicum Murr extract, 0-20 parts of other traditional Chinese medicine flavor agents, and 0-100 parts of auxiliary materials, wherein the Lycium ruthenicum Murr extract is obtained by performing supercritical CO2 extraction on a product of fermentation of Lycium ruthenicum Murr. The Lycium ruthenicum Murr extract obtained by supercritical CO2 extraction is characterized in that the content of Lycium ruthenicum Murr polysaccharide and betaine is high and is different from a Lycium ruthenicum Murr extract in the prior art. In addition, the Lycium ruthenicum Murr tea drink is convenient to drink, unique in flavor and popular with people, is suitable for all people, and can achieve effect of enhancing immunity in daily life.

Description

technical field [0001] The invention relates to the field of tea beverages, in particular to a black fruit wolfberry tea beverage and a preparation method thereof. Background technique [0002] Lycium ruthenicum Murr is the dry fruit of Lycium ruthenicum Murr (Lycium ruthenicum Murr), which is called Alcatel in Uighur. Black fruit Lycium barbarum is a unique wild plant resource in some parts of Northwest my country. Its berries are spherical, purple-black when ripe, non-toxic and sweet. Black fruit wolfberry is rich in black fruit wolfberry polysaccharide, anthocyanin, betaine, gallic acid, protocatechin, catechin, chlorogenic acid, caffeic acid, syringic acid and so on. The content of calcium, magnesium, copper, zinc, manganese, iron, lead, nickel, cadmium, cobalt, chromium, potassium, sodium and other elements in black wolfberry was determined by atomic absorption method, and the results showed that the sodium content in black wolfberry was equivalent to , but the conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A61K36/815A61P37/04A61K35/744A61K35/742A61K35/745A61K35/747
Inventor 山永凯任蓓蕾马菊秀
Owner XINING ZHIYE BIOTECH CONSULTING SERVICE
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