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A method for deep processing of fruit

A technology for deep processing of lilac seeds, applied in the biological field, to achieve the effect of strong synergy, sweet and sour taste, and lowering blood sugar

Inactive Publication Date: 2017-11-28
INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Fermenting scalloped seeds into wine can increase the deep-processing varieties of scalloped seeds, but there is no such product on the market at present. Increasing the varieties and functions of scalloped seeds wine can expand the market share of scalloped seeds and meet the needs of consumers. different needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for deep processing of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit.

[0026] 60 parts of saffron seeds, 4 parts of compound fermentation bacteria, 1 part of vitamin C, 7 parts of citric acid, 6 parts of xylitol, 2 parts of mixed enzymes, and 3 parts of plant extracts.

[0027] The preparation method is as follows:

[0028] (1) Take the ripe and fresh fruit of the fruit of the fruit of the fruit of the scorpion, which is free from diseases and insect pests, washed, cut into pieces, and beaten to obtain the fruit pulp.

[0029] (2) Add vitamin C, citric acid and xylitol to the pulp of (1), stir evenly, add mixed e...

Embodiment 2

[0039] The main indicators of the Huluzi wine prepared in Example 1 were measured, and the results are shown in Table 1.

[0040] Table 1 Performance Index

[0041] index

[0042] Sensory evaluation:

[0043] Randomly select 60 people, aged over 18 years old, each person carries out sensory evaluation to the Huluzi wine prepared in Example 1, and must not eat other food 30 minutes before the evaluation, each part has a total of 10 points, 1~3 is general, 4~6 7~9 is the best. 10 is the full score, and the average value is taken. The results are shown in Table 2:

[0044] Table 2 Sensory evaluation

[0045] project

[0046] The above-mentioned results show that: the saffron seed wine of the present invention has low alcohol content, sweet and sour taste, clear and transparent wine body, stable properties, soft and sweet mouthfeel, long aftertaste and harmonious fragrance, and is loved by consumers.

Embodiment 3

[0048] Hypoglycemic effect:

[0049] Experimental animals: 50 Wistar rats, male, (180±10) g. After the rats were adapted to feeding in the animal room for 3 days, 10 rats were randomly selected as the normal control group and fed with ordinary maintenance feed. High-sugar and high-fat feed formula: rat basic feed 68%, sucrose 10%, egg yolk powder 9%, lard 8%, cholesterol 1%, bile salt 0.2%.

[0050] Implementation method: the remaining 40 were fed with high-sugar and high-fat feed for 4 weeks. Four weeks later, rats were fasted for 18 hours, and streptozotocin (STZ) was injected intravenously at 20 mg / Kg, once every two days. Choose 30 rats with successful modeling, and be divided into 3 groups at random, 10 in every group, i.e. model group (do not apply any medicine), the embodiment of the present invention 1 Huluzi wine 10mg / Kg, control drug group: use grid Lixate (10mg / kg), administered orally, one hour before meals every day. Tested after 10 days of continuous use.

[...

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PUM

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Abstract

The invention belongs to the field of biotechnology, and relates to a method for deep processing of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit of the fruit. The active substance can enhance the resistance, lower blood sugar, enrich the deep-processed products of the fruit, increase the economic income of farmers, and meet the needs of consumers.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for deep processing of the fruit of the fruit of the saffron fruit. Background technique [0002] The scorpion is a plant of the genus Scorpio, alias: Pushuizi, Banhanchun, Luduzi, Queer Crisp, Sweet Stick, Milk Root, Stone Roller, Sizao, Banchunzi, Persimmon Mould, March jujube, goat's milk, Latin name: Elaeagnus pungens Thunb. Pediaceae and Pediaceae are evergreen erect shrubs, 3-4 meters high, with thorns, thorns terminal or axillary, 20-40 mm long, sometimes shorter, dark brown; young branches slightly flat-prismatic, dense Covered with rust-colored scales, the scales of old branches fall off, black and shiny. Leaf leathery, oval or broadly elliptic, sparsely oblong, 5-10 cm long, 1.8-5 cm wide, blunt at both ends or rounded at the base, slightly recurved or wrinkled at the margin, silvery white and Few brown scales, falling off after ripening, with lus...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/899A61P1/14C12R1/865
Inventor 陆小清李乃伟蔡小龙王震
Owner INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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