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Effervescent granules with Lycium ruthenicum fruit

The technology of black fruit wolfberry and effervescent granules is applied in the directions of food ingredients as antioxidants, functions of food ingredients, food science, etc., and can solve the problems of inability to utilize the effective ingredients of wolfberry, waste of effective functional ingredients of wolfberry, loss of functional ingredients, etc. To achieve excellent anti-microbial degradation, is conducive to the maintenance of functionality, the effect of controlling physiological activities

Inactive Publication Date: 2017-07-25
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1) Plant extracts are generally used in the processing process, and all the active ingredients of wolfberry cannot be fully utilized. Due to solvent properties, temperature, pH value, oxygen and other factors during extraction, the functional components in the raw materials are lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) After melting 5% PEG6000 completely at 65-70°C, add 25% NaHCO 3 , fully mixed, stirred evenly, cooled to room temperature, crushed and passed through a 250µm sieve for later use;

[0028] (2) Slowly add the weighed H-HPC to the 85% ethanol solution several times in a small amount at room temperature, stir continuously to make it viscous, prepare a 4% adhesive, and let it stand for use ;

[0029] (3) Weigh the PEG-coated alkali source, 28% citric acid, 15% lactose, and 4% stevioside in step (1), and mix thoroughly;

[0030] (4) Weigh 20% black wolfberry dry powder, 2% tea polyphenols, and 1% rose powder, and mix them evenly;

[0031] (5) Mix the mixture obtained in steps (3) and (4) with each other evenly;

[0032] (6) Slowly add the adhesive obtained in step (2) to the mixture obtained in step (5) until the mixture reaches the granular state of "holding into a ball, lightly pressing and dispersing";

[0033] (7) Pass the granules obtained in step (6) through a 8...

Embodiment 2

[0036] (1) After melting 5% PEG6000 completely at 65-70°C, add 20% NaHCO 3 , fully mixed, stirred evenly, cooled to room temperature, crushed and passed through a 250µm sieve for later use;

[0037] (2) Slowly add the weighed H-HPC to 85% ethanol solution several times in a small amount at room temperature, stir continuously to make it viscous, prepare 4% adhesive, and let it stand for use;

[0038] (3) Weigh the PEG-coated alkali source, 30% citric acid, 10% lactose, and 9.2% stevia in step (1), and mix thoroughly;

[0039] (4) Weigh 25% black wolfberry dry powder and 0.3% tea polyphenols and rose powder respectively, and mix them evenly;

[0040] (5) Mix the mixture obtained in steps (3) and (4) with each other evenly;

[0041] (6) Slowly add the adhesive obtained in step (2) to the mixture obtained in step (5) until the mixture reaches the granular state of "holding into a ball, lightly pressing and dispersing";

[0042] (7) Pass the granules obtained in step (6) through...

Embodiment 3

[0045] (1) After melting 3% PEG6000 completely at 65-70°C, add 22% NaHCO 3 , fully mixed, stirred evenly, cooled to room temperature, crushed and passed through a 250µm sieve for later use;

[0046](2) Slowly add the weighed H-HPC to 85% ethanol solution several times in a small amount at room temperature, stir continuously to make it viscous, prepare 4% adhesive, and let it stand for use;

[0047] (3) Weigh the alkali source wrapped in PEG6000 in step (1), 25% citric acid, 14% lactose, 3% stevia, and mix thoroughly;

[0048] (4) Weigh 30% black wolfberry dry powder, 1% tea polyphenols, and 2% rose powder, and mix them evenly;

[0049] (5) Mix the mixture obtained in steps (3) and (4) with each other evenly;

[0050] (6) Slowly add the adhesive obtained in step (2) to the mixture obtained in step (5) until the mixture reaches the granular state of "holding into a ball, lightly pressing and dispersing";

[0051] (7) Pass the granules obtained in step (6) through a 830-1400µm...

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PUM

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Abstract

The invention discloses effervescent granules with Lycium ruthenicum fruit, comprising, by weight, 1-40% of Lycium ruthenicum fruit powder, 0.5-15% of polyethylene glycol 6000, 0.015-3% of tea polyphenols, 0.1-5% of rose flower, 3-10% of high-substituted hydroxypropyl cellulose, 0.125-3% of stevioside, 5-35% of lactose, 14-40% of citric acid, and 9-35% of sodium bicarbonate. The defect that common effervescent granules are hard to preserve under average humidity is overcome, and the color protection problem for Lycium ruthenicum fruit is solved. A novel consuming method of Lycium ruthenicum fruit as a medicinal and edible natural material is developed in pharmaceutical preparation manner, one more choice for healthy products is provided for people, and the development and utilization of Lycium ruthenicum fruit is more facilitated.

Description

technical field [0001] The invention relates to the technical field, and more specifically relates to a kind of black fruit wolfberry effervescent granule and a preparation method thereof. Background technique [0002] Black fruit wolfberry Mongolian name "Qiao Nuoying-Halmag", Tibetan medicine name "Pangma", belongs to the genus Lycium barbarum of Solanaceae. It is a thorny shrub, multi-branched, with hard branches, often zigzag curved, white. Black fruit Lycium barbarum is distributed in alpine sand forests, salinized sandy land, along rivers and lakes, desert river banks, and dry river beds. It is a unique desert medicinal plant species in western my country. Black fruit wolfberry is sweet in taste and flat in nature, rich in protein, wolfberry polysaccharides, amino acids, vitamins, minerals, trace elements and other nutrients, and also rich in natural pigments - proanthocyanidins (not included in red wolfberry), whose content exceeds that of blueberries , is the natur...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/40A23L5/20A23L33/10A23L33/105
CPCA23L2/39A23L2/40A23L2/52A23V2002/00A23V2200/02A23V2200/30A23V2250/2132
Inventor 李建颖王佳王淮旭龙红杏张自强王吉照杨航
Owner TIANJIN UNIV OF COMMERCE
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