Instant solid beverage with lycium ruthenicum and method for preparing instant solid beverage
A technology of solid beverage and black wolfberry, which is applied in the field of food and beverage, can solve the problems of high residual organic solvent and loss of active ingredients, etc., and achieve the effect of retaining unique fragrance, fast dissolving time, and avoiding degradation of active ingredients
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[0033] Experimental Example 1—Effects of operation before enzymolysis on the content of proanthocyanidins in black wolfberry pulp
[0034] Usually, the berries are preheated before beating to facilitate the separation of the pulp. However, considering that the stability of the anthocyanin-based active ingredients rich in black wolfberry is greatly affected by temperature, the influence of the pretreatment and beating operations before enzymatic hydrolysis was investigated. The content of proanthocyanidins in black wolfberry pulp was compared under the same broken wall beating operation, heated to 50℃, normal temperature, and fully refrigerated at 4℃.
[0035] Table 1. Effects of different pretreatment methods on the content of proanthocyanidins in black wolfberry pulp
[0036] Pretreatment method
[0037] It can be seen from the above table that full refrigeration at 4°C is more conducive to retaining the content of proanthocyanidins. Therefore, full refrigeration at 4°C was ch...
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[0042] Experimental example 2—choice of enzymolysis times and enzymolysis conditions
[0043] (1) The effect of the number of enzymatic hydrolysis on the effective ingredients in black wolfberry pulp
[0044] Select 100g of high-quality mature black wolfberry, wash it with water and dry it, store the dried black wolfberry in a refrigerator at 4°C for 30 hours, add 0.3% vitamin C to the cold black wolfberry, and then use a wall breaker Perform wall-breaking beating to obtain black medlar pulp.
[0045] Divide the obtained black wolfberry pulp into two portions, add 0.02% protease, 0.03% pectinase and 0.02% cellulase to one portion of the pulp, adjust the pH to 4, and enzymatically hydrolyze at 45°C for 1.5 hours , Sterilize after enzymolysis to obtain enzymolysis solution.
[0046] Add 0.02% protease to another portion of fruit pulp for enzymatic hydrolysis at 35°C for 1.5 hours. After enzymatic hydrolysis, the enzyme is inactivated to obtain an enzymatic hydrolysis solution. Then ad...
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[0065] Example 1
[0066] An instant black wolfberry solid beverage made by the above method:
[0067] (1) Pretreatment: select high-quality mature black medlar, wash it with clean water and dry it, and store the dried black medlar at 4°C for 30 hours;
[0068] (2) Beating: Add 0.3% vitamin C to the black wolfberry after refrigeration, and then use a wall breaker to break the wall and beat the black wolfberry to obtain the black wolfberry pulp;
[0069] (3) One-time enzymolysis: add 0.035% protease to the obtained black wolfberry fruit pulp for enzymatic hydrolysis at 35°C for 1.5 hours, and then inactivate the enzyme after enzymatic hydrolysis to obtain an enzymatic hydrolysis solution;
[0070] (4) Secondary enzymatic hydrolysis: add 0.03% pectinase and 0.03% cellulase to the primary enzymatic hydrolysis solution, adjust the pH to 4.5, enzymatically hydrolyze at 45°C for 1.5 hours, and kill the enzyme after enzymatic hydrolysis , Get the second enzymolysis solution;
[0071] (5) Clari...
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