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Blueberry and Chinese wolfberry fruit beverage having effect of improving eyesight

A technology of wolfberry and blueberry, applied in application, food preparation, food science and other directions, can solve the problems of loss of functional components of pomace, low utilization rate of raw materials, etc. Compared with science, the effect of improving anthocyanin content

Inactive Publication Date: 2016-06-29
JIANGXI JIANGZHONG DIETOTHERAPY TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation of the existing blueberry and wolfberry beverages, only the blueberry juice is squeezed, and the wolfberry is extracted and utilized, so the utilization rate of the raw materials is low.

Method used

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  • Blueberry and Chinese wolfberry fruit beverage having effect of improving eyesight
  • Blueberry and Chinese wolfberry fruit beverage having effect of improving eyesight
  • Blueberry and Chinese wolfberry fruit beverage having effect of improving eyesight

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0101] Weigh 30g of blueberries, 15g of wolfberry, 320g of sucrose, 300g of maltitol, 10g of citric acid, and 1.2g of potassium sorbate, wash the blueberries, add 2 times the amount of water to blanch for 3-5 minutes, beat, filter, and obtain blueberry juice; Add 12 times of water to pomace and decoct for 2 hours, add 10 times of water to decoct for 1 hour, filter, mix the filtrate with blueberry juice to obtain blueberry extract; add wolfberry to 10 times of water and decoct twice, 1 hour each time, After filtering, the filtrates were combined to obtain wolfberry extract and wolfberry residue for later use; after mixing blueberry extract and wolfberry extract, centrifuge at 3500r / min for 40min to obtain supernatant. Lycium barbarum residue was dried at a temperature of 35°C, a pressure of 30MPa, and CO 2 Under the condition of flow rate of 20kg / h, supercritical CO 2Extract for 2 hours to obtain the wolfberry pigment extract, then clathrate the extract to obtain the clathrate...

Embodiment 2

[0103] Weigh 600g of blueberries, 260g of wolfberry, 600g of sucrose, 500g of fructose syrup, 100g of honey, 5g of citric acid, 5g of malic acid, 10g of sodium citrate, and 2g of potassium sorbate. ~5min, beating and filtering to get blueberry juice; adding 10 times water to the blueberry pomace, decocting for 1 hour, adding 8 times water to decocting for 1 hour, filtering, mixing the filtrate with blueberry juice to get blueberry extract; adding 12 times water to wolfberry Decoct twice, each time for 1 hour. After the decoction is filtered, the filtrates are combined to obtain the wolfberry extract and the wolfberry residue for later use; after the blueberry extract and the wolfberry extract are mixed, centrifuge at 4000r / min for 25min to obtain the supernatant. Lycium barbarum residue was dried at a temperature of 35°C, a pressure of 35MPa, CO 2 Under the condition of flow rate of 28kg / h, supercritical CO 2 Extract for 1.5 hours to obtain wolfberry pigment extract, clathrat...

Embodiment 3

[0105] Weigh 80g of blueberries, 50g of wolfberry, 300g of maltitol, 400g of honey, 11g of malic acid, 4g of tartaric acid, and 1g of potassium sorbate. After washing the blueberries, add 2 times the amount of water to blanch for 3-5 minutes, beat and filter to obtain blueberry juice Add 13 times of water to the blueberry pomace and decoct for 2 hours, add 9 times of water to decoct for 1 hour, filter, mix the filtrate with blueberry juice to obtain blueberry extract; After the boiling solution is filtered, the filtrates are combined to obtain the wolfberry extract and the wolfberry residue for later use; after mixing the blueberry extract and the wolfberry extract, centrifuge at 5000 r / min for 20 minutes to obtain the supernatant. Lycium barbarum residue was dried at a temperature of 40°C, a pressure of 30MPa, CO 2 Under the condition of flow rate of 30kg / h, supercritical CO 2 Extract for 2 hours to obtain wolfberry pigment extract, clathrate the extract to obtain clathrate;...

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Abstract

The invention relates to a beverage having the effects of improving eyesight and alleviating asthenopia. The beverage is prepared from blueberries and Chinese wolfberry fruits. The beverage disclosed by the invention has the health-care effects of improving eyesight and alleviating asthenopia, can be used for preventing asthenopia syndromes of healthy crowds, and can also be used for auxiliary treatment of asthenopia crowds.

Description

technical field [0001] The invention relates to a blueberry and wolfberry drink which has the effect of improving eyesight. Background technique [0002] With the development of science and technology and changes in people's lifestyles, we spend more and more time using computers and mobile phones in our study and life, and the load on our eyes is increasing. In addition, people's neglect of eye hygiene has led to myopia. The incidence of eyesight is getting higher and higher, and the number of people with visual fatigue is increasing geometrically. Consumers are in urgent need of health care products that can improve eyesight, relieve visual fatigue and improve eyesight. [0003] The beverage of the invention is prepared from wolfberry, blueberry and other raw materials, and has the functions of relieving visual fatigue and improving eyesight. Lycium barbarum L. in the formula is the mature fruit of the deciduous shrub of Solanaceae. Lycium barbarum contains Lycium barbar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29
Inventor 钟虹光卢建中吕毅斌倪小兰廖群
Owner JIANGXI JIANGZHONG DIETOTHERAPY TECH CO LTD
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