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Preparation method of globe artichoke sweetness inductive agent

An Inducer, Artichoke Technology

Inactive Publication Date: 2017-04-19
CHANGDE HUIMEI AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For diabetics, it is necessary to strictly control their sugar intake; while commercially available sweeteners contain high sugar content, it is difficult to meet the needs of diabetics for sweeteners

Method used

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  • Preparation method of globe artichoke sweetness inductive agent

Examples

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preparation example Construction

[0019] figure 1 It is a flowchart of the preparation method of the artichoke sweetness inducer in the embodiment of the present invention, such as figure 1 Shown, the preparation method of artichoke sweet taste inducer provided by the invention comprises the following steps:

[0020] S101: mixing the artichoke extract with an alkaline solution with a pH value of 11-12, and then adjusting the pH value to 4-8. Wherein, the alkaline solution is a combination of one or more of potassium hydroxide solution, ferric hydroxide solution, sodium hydroxide solution, potassium carbonate solution and ammonia water.

[0021] S102: Freeze-dry the product with a pH value of 4-8 at minus 40°C to minus 20°C.

[0022] Artichoke, also known as artichoke, artichoke, French lily, is native to the region between North Africa and the eastern end of the Mediterranean Sea, and has a history of thousands of years of cultivation. Artichoke has high nutritional value and is a high-grade health-care veg...

Embodiment 1

[0028] The invention provides a method for preparing an artichoke sweetness inducer, comprising the following steps: mixing cynarin with ammonia water with a pH value of 11, and then adjusting the pH value to 5; Freeze-dry to obtain the sweet taste inducer.

[0029] Application case: the sweetness inducer obtained in this example can be felt with the tip of the tongue, and has no sweet taste; the sweetness inducer obtained in this example is mixed with a citric acid beverage at a weight ratio of 1:50 and then drunk, and the drink is found to be sweet, No sour taste at all.

Embodiment 2

[0031] The invention provides a preparation method of an artichoke sweetness inducer, comprising the following steps: mixing caffeic acid with a ferric hydroxide solution with a pH value of 12, and then adjusting the pH value to 7; Freeze-drying at 20° C. to obtain a sweetness inducer; making the sweetness inducer into an aqueous solution with a mass concentration of 1%.

[0032] Application case: the sweetness inducer obtained in this example can be felt with the tip of the tongue, and has no sweet taste; after drinking the aqueous solution of the sweetness inducer with a mass concentration of 1% obtained in this example, drink pure milk after 50 seconds, and it is found that the milk has obvious of sweetness.

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Abstract

The invention relates to a preparation method of a globe artichoke sweetness inductive agent. The preparation method comprises the following steps that globe artichoke extracts and an alkaline solution with the pH value being 11-12 are mixed, and then the pH value is adjusted to be 4-8; and a product with the pH value being 4-8 is frozen and dried at the temperature ranging from minus 40 DEG C to minus 20 DEG C, specifically, the globe artichoke extracts are a composition of one or more of cynarin, caffeic acid, chlorogenic acid and isomers thereof. By the adoption of the preparation method of the globe artichoke sweetness inductive agent, the globe artichoke sweetness inductive agent which is not sweet but can induce food to generate sweetness can be obtained, thus, using of sweet substances such as saccharose can be avoided, and the preparation method has active significance to patients suffering from diabetes and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of an artichoke sweetness inducer. Background technique [0002] With rapid economic development and changes in dietary patterns, nutrition-related chronic metabolic diseases such as diabetes have become major public health problems threatening global health. In 2013, the number of people with diabetes worldwide reached 382 million. Among them, the number of diabetic patients in my country and India is 98.4 million and 65.1 million respectively, ranking first and second in the world. For diabetics, it is necessary to strictly control their sugar intake; and commercially available sweeteners all contain high sugar content, which is difficult to meet the needs of diabetics for sweeteners. Therefore, it is particularly important to develop a sweetness inducer that does not have sweetness itself but can induce sweetness in food. Contents of the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23V2002/00A23V2200/16A23V2200/328
Inventor 邓爱华肖立安刘志文
Owner CHANGDE HUIMEI AGRI TECH
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