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Antioxidation Xuan papaya functional drink

A technology of Xuan papaya and anti-oxidation, applied in the functions of food ingredients, food ingredients, food ingredients containing natural extracts, etc., can solve problems such as hidden dangers to health and safety of long-term eaters, achieve good antioxidant activity, and avoid nutrients. the loss, the effect of inhibiting bacteria

Inactive Publication Date: 2017-11-28
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no relevant research on Xuan papaya fruit alone as the main raw material drink
At the same time, the drinks containing natural plant active ingredients circulating in the market basically exist in the form of fruit and vegetable juices, with a large amount of sugar added, which poses a safety hazard to the health of long-term consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The operation steps for preparing an anti-oxidation papaya functional drink are as follows:

[0022] (1) Wash and slice fresh papaya, take 600 g of fresh papaya slices and 30 g of Lactobacillus bulgaricus (the mass ratio of the two is 20:1), add 1000 mL of distilled water (the mass ratio of fresh papaya slices to distilled water 1 g: 1.66 g), cultivated in a 38°C incubator for 34 h, and obtained the soaked fermentation liquid of fresh papaya and the astringent fermented papaya.

[0023] (2) Filter the soaked fermentation liquid through a 0.45 μm filter membrane to obtain a fermented clear liquid for later use; squeeze the fermented and astringent Xuan papaya with a Joyoung juicer, and centrifuge the juice to obtain a supernatant liquid.

[0024] (3) Mix 100 mL of fermented liquid and 100 mL of supernatant (the volume ratio of the two is 1:1) to obtain a high-concentration mixed juice, and add 1000 mL of distilled water was diluted to obtain 1200mL papaya functional dri...

Embodiment 2

[0027] The operation steps for preparing an anti-oxidation papaya functional drink are as follows:

[0028] (1) Wash and slice fresh papaya, take 600 g of fresh papaya slices and 30 g of lactic acid bacteria (the mass ratio of the two is 20:1); The ratio is 15 g: 15 g; add 1000 mL of distilled water (the mass ratio of fresh Xuan papaya slices to distilled water is 1 g: 1.66 g), and incubate in a 38°C incubator for 34 h to obtain soaked and fermented fresh Xuan papaya Liquid and fermented Xuan papaya for removing astringency.

[0029] (2) Filter the soaked fermentation liquid through a 0.45 μm filter membrane to obtain a fermented clear liquid for later use; squeeze the fermented and astringent Xuan papaya with a Joyoung juicer, and centrifuge the juice to obtain a supernatant liquid.

[0030] (3) Mix 100 mL of fermentation liquid and 200 mL of supernatant (the volume ratio of the two is 1:2) to obtain a high-concentration mixed juice, and add 1000 mL of distilled water was d...

Embodiment 3

[0033] The operation steps for preparing an anti-oxidation papaya functional drink are as follows:

[0034] (1) Wash and slice fresh papaya, take 600 g of fresh papaya slices and 30 g of Lactobacillus bulgaricus (the mass ratio of the two is 20:1), add 1000 mL of distilled water (the mass ratio of fresh papaya slices to distilled water 1 g: 1.66 g), cultivated in a 38°C incubator for 34 h, and obtained the soaked fermentation liquid of fresh papaya and the astringent fermented papaya.

[0035] (2) Filter the soaked fermentation liquid through a 0.45 μm filter membrane to obtain a fermented clear liquid for later use; squeeze the fermented and astringent Xuan papaya with a Joyoung juicer, and centrifuge the juice to obtain a supernatant liquid.

[0036] (3) Mix 200 mL of fermentation liquid and 300 mL of supernatant (the volume ratio of the two is 2:3) to obtain a high-concentration mixed fruit juice, and add 1000 mL of distilled water to the high-concentration mixed fruit juic...

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PUM

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Abstract

The invention relates to an antioxidation Xuan papaya functional drink. The operation steps includes: (1) taking fresh Xuan papaya slices, lactic acid bacteria and distilled water, conducting similar fermentation culture to obtain a fresh papaya soaking fermentation broth and fermented and astringency removed Xuan papaya; (2) filtering the soaking fermentation broth to obtain a fermentation clear liquid for standby use, juicing the fermented and astringency removed Xuan papaya, and performing centrifugation to obtain supernatant; and (3) mixing the fermentation clear liquid with the supernatant to obtain high concentration blended fruit juice, then adding distilled water for dilution, thus obtaining the Xuan papaya functional drink with appropriate mouthfeel. The drink provided by the invention has the effective active ingredients and faint fragrance of Xuan papaya, per liter of the drink has a polyphenol content equivalent to 0.46-1.08g of catechin, an ABTS / DPPH method is utilized to detect the antioxidation activity of Xuan papaya water, when the free radical scavenging rate is 50%, per liter of the drink contains antioxidant substances respectively equivalent to 0.21-0.57g and 0.08-0.34g of VC. The antioxidation Xuan papaya functional drink has antioxidation active functions, and can calm the liver and relax muscles and tendons, harmonize the stomach and resolve dampness, and improve the human body immunity.

Description

technical field [0001] The invention belongs to the field of food and drink, and specifically relates to drinking water, in particular to a functional drink rich in antioxidant active ingredients and without any food additives. Background technique [0002] Xuan papaya is a unique papaya variety in Xuancheng City, Anhui Province. It is one of the famous "medicine and food homologous" plants in China and a national geographical indication agricultural product. Xuan papaya is rich in organic acids, polysaccharides, amino acids, phenols, ursolic acid, oleanolic acid and other terpenoid active ingredients, which have sedative, anti-inflammatory, antibacterial, and antioxidant functions. However, the astringent taste of Xuan papaya fruit is serious, which seriously affects its application in food. At present, many other fruits and vegetables or Chinese medicinal materials are added to the beverages made of Xuan papaya fruit to cover up its bad taste. There is no relevant resear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/42A23L33/105
CPCA23L2/382A23L2/42A23L2/84A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 商亚芳曹衡马意龙冯国栋魏兆军王纯贤
Owner HEFEI UNIV OF TECH
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