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Lotus leaf flavone peanut milk beverage and preparation method thereof

A technology of lotus leaf flavonoids and peanut milk, which is applied in the field of beverages, can solve the problems of low cholesterol content, different tastes, and limited types of peanut milk, and achieve the effect of rich nutrition and strong taste

Inactive Publication Date: 2017-11-07
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the industrial treatment of fresh lotus leaves is mainly by heating and drying, and then crushing and extracting the flavonoids in the lotus leaves. Using this method to extract flavonoids will result in a large loss of the flavonoids in the lotus leaves, resulting in great waste.
[0003] Peanut milk drink is rich in protein, fat dietary fiber, etc., and the protein is easy to digest and absorb, and the absorption rate in the human body can reach 90%. It also contains rich nutrients, including folic acid, thiamine, riboflavin, VE, VB6 , magnesium, calcium, copper, potassium, selenium, etc., and the cholesterol content is extremely low, which is welcomed by consumers. However, the types of peanut milk on the market are relatively limited, and most of them have different tastes. There is no peanut milk with health care functions drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Select fresh lotus leaves, trim them, remove damaged branches, and wash them with clean water. The lotus leaves are dried by vacuum freeze-drying to obtain dried lotus leaves. Put the dried lotus leaf into a grinder for crushing, pass through a 30-mesh sieve to obtain lotus leaf powder, put the lotus leaf powder into a clean container, add ethanol, and extract for 1 hour at 70 degrees Celsius. Filtrate while hot and cool to obtain lotus leaf flavonoid extract. Choose high-quality dry peanuts without damage, roast them on an electric stove until they are slightly charred, then cool and peel them. Add 0.5% aqueous sodium bicarbonate solution into the peanuts and precook them for 4 hours. Drain, rinse the lye with clean water, and then refine the pulp. The temperature is controlled at 15°C, the ratio of material to water is controlled at 1:8, and then filtered with gauze. A filtrate was obtained and boiled for 8 minutes. Then mix according to the following formula: 40 ...

Embodiment 2

[0032] Select fresh lotus leaves, trim them, remove damaged branches, and wash them with clean water. The lotus leaves are dried by vacuum freeze-drying to obtain dried lotus leaves. Put the dried lotus leaf into a grinder for crushing, pass through a 60-mesh sieve to obtain lotus leaf powder, put the lotus leaf powder into a clean container, add ethanol, and extract for 3 hours at 100 degrees Celsius. Filtrate while hot and cool to obtain lotus leaf flavonoid extract. Choose high-quality dry peanuts without damage, roast them on an electric stove until they are slightly charred, then cool and peel them. Add 0.5% aqueous sodium bicarbonate solution into the peanuts and precook them for 4 hours. Drain, rinse off the lye with clean water, and then refine the pulp. The temperature is controlled at 35°C, the ratio of material to water is controlled at 3:15, and then filtered with gauze. A filtrate was obtained and boiled for 15 minutes. Then mix according to the following form...

Embodiment 3

[0034] Select fresh lotus leaves, trim them, remove damaged branches, and wash them with clean water. The lotus leaves are dried by vacuum freeze-drying to obtain dried lotus leaves. Put the dried lotus leaf into a pulverizer for crushing, pass through a 50-mesh sieve to obtain lotus leaf powder, put the lotus leaf powder into a clean container, add ethanol, and extract for 2 hours at 80 degrees Celsius. Filtrate while hot and cool to obtain lotus leaf flavonoid extract. Choose high-quality dry peanuts without damage, roast them on an electric stove until they are slightly charred, then cool and peel them. 0.5% aqueous sodium bicarbonate solution was added to the peanuts and precooked for 5 hours. Drain, rinse the lye with clean water, and then refine the pulp. The temperature is controlled at 25°C, the ratio of material to water is controlled at 2:9, and then filtered with gauze. A filtrate was obtained and boiled for 10 minutes. Then mix according to the following formul...

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PUM

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Abstract

The invention discloses a lotus leaf flavonoid peanut milk beverage and a preparation method thereof. The lotus leaf flavone peanut milk beverage is prepared from the following raw materials of formula: peanut milk, flavonoid extract liquid, sugar, citric acid and ascorbic acid; the preparation method comprises the following steps of using a vacuum freeze-dehydration method for treating fresh lotus leaves, extracting flavone compounds from the lotus leaves by using an ethanol extraction method, then adding the flavone compounds into a peanut milk beverage and mixing according to a certain formula to obtain the lotus leaf flavone peanut milk beverage. The lotus leaf flavone peanut milk beverage has the advantages of soft flavor, reasonable formula, rich flavor, has the functions of being lipid-lowering, weight-losing, anti-oxidative, anti-aging, antibacterial and the like, and meets market requirements and the pursuit of consumers for diet therapy.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a lotus leaf flavonoid peanut milk beverage and a preparation method thereof. Background technique [0002] The lotus leaf is the leaf of the Nymphaeaceae plant lotus. The flavonoids in the lotus leaf are scavengers of most oxygen free radicals, which can increase the activity of SOD and reduce the generation of MDA and OX-LDL. Experimental myocardial infarction has an antagonistic effect; it has a protective effect on acute myocardial ischemia; it has a significant effect on the treatment of coronary heart disease, hypertension and other diseases, and has antibacterial and anti-inflammatory effects. Therefore, lotus leaf flavonoids are a class of high development value substance. Moreover, studies have shown that the lotus leaf extract is basically non-toxic, so the extraction of flavonoids from lotus leaves is safe and non-toxic. Now the industrial treatment of fresh lotus ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 黄桂东梁舒妍郭颖媚钟先锋陆丽珠邹晓莹
Owner FOSHAN UNIVERSITY
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