Low-AGEs inulin cookies and preparation method thereof
A cookie biscuit and inulin technology, applied in baking, dough processing, baked food, etc., can solve the problems of ingestion risk, various chronic diseases, etc., achieve good color and fragrance, reduce the incidence of disease, slow down effects of aging
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Embodiment 1
[0026] A preparation method of low AGEs inulin cookie, the steps are as follows:
[0027] 1) Preparation of litchi proanthocyanidin extract: Weigh about 100g of litchi pericarp, cut it to about 1cm, add 30% (weight) ethanol solution according to the weight ratio of material to liquid at 1:10, add cellulase and pectinase, fiber The weight ratio of sudase and pectinase is 1:0.5, and the total amount added is 0.1mg / mL; ultrasonic-assisted extraction is performed on the water-enzyme mixture, the ultrasonic power is 250W, and the ultrasonic time is 100min. The extract after the ultrasonic wave is first filtered to remove excess pericarp, then suction filtered under vacuum, and after the ethanol is removed by rotary evaporation under reduced pressure, the AB-8 macroporous resin is applied to the viscous liquid obtained, and eluted with 60% (weight) ethanol solution After purification, the eluate is concentrated and freeze-dried, the crude litchi proanthocyanidin extract is obtained....
Embodiment 2
[0035] A preparation method of low AGEs inulin cookie, the steps are as follows:
[0036] 1) Preparation of litchi proanthocyanidin extract: Weigh about 100g of litchi pericarp, cut it to about 1cm, add 15% ethanol solution according to the ratio of material to liquid 1:20, add cellulase and pectinase, cellulase and pectinase The weight ratio of gelatinase is 1:2, and the total amount added is 0.2mg / mL; ultrasonic-assisted extraction is performed on the water-enzyme mixture, the ultrasonic power is 350W, and the ultrasonic time is 50min. Filter the ultrasonicated extract to remove excess pericarp, then filter it under vacuum, and remove the ethanol by rotary evaporation under reduced pressure. The obtained viscous liquid is eluted and purified with 55% ethanol solution on a macroporous resin, and the eluent is concentrated. 1. After freeze-drying, the litchi proanthocyanidin crude extract is obtained.
[0037]2) Extraction of natural inulin: wash the fresh Jerusalem artichoke...
Embodiment 3
[0044] A preparation method of low AGEs inulin cookie, the steps are as follows:
[0045] 1) Preparation of litchi proanthocyanidin extract: Weigh about 100g of litchi pericarp, cut it to about 1cm, add 20% ethanol solution according to the ratio of solid to liquid at 1:15, add cellulase and pectinase, cellulase and pectinase The weight ratio of gelatinase is 1:1, and the total amount added is 0.15 mg / mL; ultrasonic-assisted extraction is performed on the water-enzyme mixture, the ultrasonic power is 300W, and the ultrasonic time is 60min. Filter the ultrasonicated extract to remove excess pericarp, then filter it under vacuum, remove the ethanol by rotary evaporation under reduced pressure, and then elute and purify the viscous liquid with 65% ethanol solution on the macroporous resin, and concentrate the eluent 1. After freeze-drying, the litchi proanthocyanidin crude extract is obtained.
[0046] 2) Extraction of natural inulin: wash the fresh Jerusalem artichoke, cut into...
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