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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

Pending Publication Date: 2017-09-22
河北省农林科学院经济作物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, what is extracted is often a single category of components (such as proanthocyanidins), and other components with nutritional value are mostly discarded as waste residues, and are often accompanied by problems such as loss of active components and high residual organic solvents.

Method used

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  • Instant solid beverage with lycium ruthenicum and method for preparing instant solid beverage
  • Instant solid beverage with lycium ruthenicum and method for preparing instant solid beverage
  • Instant solid beverage with lycium ruthenicum and method for preparing instant solid beverage

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0033] Experimental Example 1—Effect of operation before enzymatic hydrolysis on the content of proanthocyanidins in black wolfberry pulp

[0034] Typically, the berries are preheated prior to beating to facilitate separation of the pulp. However, considering that the stability of anthocyanin active ingredients rich in black wolfberry is greatly affected by temperature, the influence of pretreatment and beating operation before enzymatic hydrolysis was investigated. The content of proanthocyanidins in black wolfberry pulp was compared under the same operation of breaking the wall and beating the pulp when it was heated to 50°C, normal temperature, and fully refrigerated at 4°C.

[0035] Table 1. Effects of different pretreatment methods on the content of proanthocyanidins in black wolfberry pulp

[0036] preprocessing 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. ...

experiment example 2

[0042] Experimental example 2—selection of enzymatic hydrolysis times and enzymatic hydrolysis conditions

[0043] (1) Effect of enzymatic hydrolysis times on active ingredients in black wolfberry pulp

[0044] Select 100g of high-quality mature black wolfberry, wash it with clean water and dry it, store the dried black wolfberry at 4°C for 30 hours, add 0.3% vitamin C to the refrigerated black wolfberry, and then use a wall breaking machine Perform wall breaking and beating to obtain black wolfberry pulp.

[0045] Divide the obtained black wolfberry pulp into two parts, add 0.02% protease, 0.03% pectinase and 0.02% cellulase to one part of the pulp, adjust the pH value to 4, and enzymatically hydrolyze at 45°C for 1.5 hours , and sterilized after enzymolysis to obtain an enzymolysis solution.

[0046] Add 0.02% protease to another portion of fruit pulp and perform enzymatic hydrolysis at 35° C. for 1.5 hours. After the enzymatic hydrolysis, the enzyme is inactivated to obta...

Embodiment 1

[0066] An instant black wolfberry solid beverage is made by the above method:

[0067] (1) Pretreatment: select high-quality mature black wolfberry, wash it with clean water and dry it, and place the dried black wolfberry at 4°C for refrigerated storage for 30 hours;

[0068] (2) beating: add 0.3% vitamin C to the refrigerated black wolfberry, then use a wall breaking machine to break the wall and make an oar to obtain black wolfberry pulp;

[0069] (3) One-time enzymatic hydrolysis: add 0.035% protease to the obtained black wolfberry fruit pulp and enzymatically hydrolyze it for 1.5 hours at 35° C. After the enzymolysis is completed, the enzyme is inactivated to obtain a primary 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 value to 4.5, perform enzymatic hydrolysis at 45°C for 1.5 hours, and inactivate the enzyme after enzymatic hydrolysis , to o...

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PUM

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Abstract

The invention relates to instant solid beverage with lycium ruthenicum and a method for preparing the instant solid beverage. The instant solid beverage is prepared by the aid of enzyme processes. The method particularly includes steps of pretreatment, mashing, primary enzymatic hydrolysis, secondary enzymatic hydrolysis, clarification, freeze drying and the like. The instant solid beverage with the lycium ruthenicum and the method have the advantages that effective components such as polysaccharides and anthocyanin in the lycium ruthenicum can be reserved in the instant solid beverage to the greatest extent, the instant solid beverage is short in instant dissolution time, is high in clarity after being dissolved and has mild and delicate taste, and unique aroma of the lycium ruthenicum can be reserved to a great extent.

Description

technical field [0001] The invention relates to an instant black wolfberry solid drink and a preparation method thereof, belonging to the field of food and drink. Background technique [0002] Black wolfberry is the dried fruit of Lycium ruthenicum Murr., a plant of the wild Solanaceae Lycium genus. It is mainly distributed in Qinghai, Gansu, eastern Xinjiang, western Inner Mongolia and Tibet in my country. It is a unique desert medicinal plant species in western China. Its berries are spherical, purple-black when ripe, non-toxic and sweet. Sweet in taste and flat in nature, it has the effects of improving eyesight, benefiting liver, nourishing kidney and essence. Modern pharmacological research shows that black wolfberry also has the functions of enhancing immunity, delaying aging, preventing and treating diabetes, protecting liver, anti-tumor, lowering blood pressure, and protecting cardiovascular. [0003] Black wolfberry is rich in protein, fat, sugar, free amino acid...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/52A23L2/70A23L2/84
CPCA23L2/39A23L2/52A23L2/70A23L2/84A23V2002/00A23V2250/2132A23V2250/51088A23V2250/511A23V2250/5112A23V2250/5114A23V2250/628A23V2250/708
Inventor 谢晓亮贾东升温春秀崔施展李荣乔刘灵娣田伟边建波
Owner 河北省农林科学院经济作物研究所
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