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Preparation method of dendrobium beverage for increasing content of active components

A beverage preparation method and active ingredient technology, applied in the field of food processing, can solve the problems of food nutrition loss, loss of nutritional and functional ingredients, flavor deterioration, etc., and achieve the effect of increasing the content of active ingredients and reducing the loss of nutritional and functional ingredients

Inactive Publication Date: 2017-09-08
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the safety of the product can be guaranteed, it also causes serious economic waste and food nutrition loss
[0006] In the prior art, conventional thermal sterilization of plant beverages such as dendrobium and sweet corn is likely to cause problems such as flavor deterioration, loss of nutritional and functional components, and high packaging costs.

Method used

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  • Preparation method of dendrobium beverage for increasing content of active components
  • Preparation method of dendrobium beverage for increasing content of active components
  • Preparation method of dendrobium beverage for increasing content of active components

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preparation example Construction

[0035] The invention discloses a method for preparing a dendrobium beverage with increased content of active ingredients, which comprises the following steps:

[0036] Step 1. Cleaning and removing impurities from the raw materials: remove the dead leaves attached to the Dendrobium dendrobii, and wash a small amount of gravel between the roots and stems;

[0037] Step 2. Baking: spread the dendrobium stem joints on an iron plate, bake with a heat pump at a temperature of 50-60°C until slightly dry, and set aside;

[0038] Step 3, crushing: the dried Dendrobium candidum is crushed and passed through a 60-80 mesh sieve for subsequent use;

[0039] Step 4, PEF (high-voltage pulsed electric field technology) treatment: the ratio of material to liquid is 1:20-1:40g / ml and water is added to prepare a dendrobium solution, magnetically stirred, homogenized for 3-8min for later use, and the dendrobium solution is prepared at room temperature with Pump into the PEF treatment system at ...

Embodiment 1

[0045] A kind of preparation method of the dendrobium beverage that improves active component content, comprises the following steps:

[0046] Step 1. Cleaning and removing impurities from the raw materials: remove the dead leaves attached to the Dendrobium dendrobii, and wash a small amount of gravel between the roots and stems;

[0047]Step 2. Baking: spread the dendrobium stem joints on an iron plate, bake them with a heat pump at a temperature of 55°C until slightly dry, and set aside;

[0048] Step 3, crushing: the dried Dendrobium candidum is crushed and passed through a 70-mesh sieve for subsequent use;

[0049] Step 4, PEF treatment: prepare a Dendrobium solution with a material-to-liquid ratio of 1:30, stir it magnetically, and homogenize it for 5 minutes for later use. Pump the Dendrobium solution into the PEF treatment system at a rate of 10 mL / min at room temperature, and turn on the high-voltage pulse electric field. The electric field strength is 2.2kV / cm, the e...

Embodiment 2

[0055] A kind of preparation method of the dendrobium beverage that improves active component content, comprises the following steps:

[0056] Step 1. Cleaning and removing impurities from the raw materials: remove the dead leaves attached to the Dendrobium dendrobii, and wash a small amount of gravel between the roots and stems;

[0057] Step 2. Baking: spread the dendrobium stem joints on an iron plate, bake them with a heat pump at a temperature of 50°C until slightly dry, and set aside;

[0058] Step 3, crushing: the dried Dendrobium candidum is crushed and passed through a 60-mesh sieve for subsequent use;

[0059] Step 4, PEF treatment: prepare a dendrobium solution with a material-to-liquid ratio of 1:20, stir it magnetically, homogenize it for 8 minutes, and pump the dendrobium solution into the PEF treatment system at a rate of 5 mL / min at room temperature, and turn on the high-voltage pulse electric field. The electric field strength is 2.0kV / cm, the electric field ...

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Abstract

The invention discloses a preparation method of a dendrobium beverage for increasing the content of active components. The preparation method comprises the following steps of picking off dead leaves and residual impurities attached to dendrobium, and flushing a few gravels between roots and stems; flatly spreading dendrobium stem nodes in an iron pan, and performing drying and baking with a heat pump until the dendrobium stem nodes are slightly dried; crushing dendrobium raw materials, and screening the crushed dendrobium materials; extracting polysaccharide and alkaloid from dendrobium through cooperation of a high voltage pulse electric field and an enzyme method until a user has a smooth and sticking sense when manually dipping soaking fluid, and performing filtration to obtain leaching raw fluid namely dendrobium raw fluid; taking dendrobium raw fluid, white granulated sugar and water, performing uniform blending, and performing homogenizing; and adding Nisin bactericides to treated samples, performing treatment through uniting of a medium high temperature sterilizing manner, performing filling with a sterile filling machine, and performing sealing. Treatment is performed through combination of medium-and-high temperature sterilizing and a Nisin non-thermization manner, after the dendrobium beverage is stored at normal atmospheric temperature for 16 weeks, microorganisms of the dendrobium beverage can still reach bacteria-free effects, the quality of products is improved, the nutrient components of the raw materials are effectively reserved, and the dendrobium beverage has certain innovativeness.

Description

technical field [0001] The application belongs to the field of food processing, and in particular relates to a preparation method of dendrobium beverage with increased content of active ingredients. Background technique [0002] Dendrobium officinale has a long history of medicinal use. It is a traditional precious Chinese medicine in my country. Among them, the pharmacological effects of dendrobium polysaccharides, alkaloids, and phenolic compounds are not only interrelated but also have certain differences. The pharmacological effects of alkaloids are mainly manifested in anti-tumor, inhibition of cardiovascular diseases, gastrointestinal diseases, and pain relief and fever reduction. and other effects; phenolic compounds are mainly manifested in anti-aging effects; and the pharmacological effects of Dendrobium polysaccharides are mainly manifested in immunity, hypoglycemia, anti-cancer, anti-cancer, anti-aging and other aspects. Existing processing methods cannot improve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/38A23L2/84
Inventor 温靖徐玉娟肖更生吴继军唐道邦余元善邹波李俊
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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