Preparation method of high-solubility plant polyphenol solid beverage

A plant polyphenol, high solubility technology, applied in food science, food ingredient function, application, etc., can solve the problems of poor performance and low solubility of solid beverages, and achieve kidney protection, antioxidant enhancement, and nerve protection. Effect

Inactive Publication Date: 2018-07-24
GUANGDONG PHARMA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of this invention is that resveratrol has not been processed, and its solubility in water is very low, so the actual performance of the function of the solid drink is relatively poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of high-soluble plant polyphenols solid beverage comprises the following steps:

[0023] (1) Dissolving zein in an aqueous ethanol solution with a volume concentration of 70 to 90% of ethanol, the content of zein in an aqueous ethanol solution being 2% (w / v), stirring for 60 minutes and adding plant polysaccharides Phenol, continue to stir until the solution is completely clear to obtain a mixed solution 1;

[0024] (2) Sodium caseinate is dissolved in water at 80°C, stirred for 30 minutes and then cooled to room temperature to obtain a sodium caseinate solution with a mass concentration of 0.2 to 1%, and the mixed solution obtained in step (1) is dispersed into the casein In the sodium caseinate solution, the volume ratio of the mixed solution 1 to the sodium caseinate solution is 1:3, the ethanol is removed by evaporation, and water is added to the volume before evaporation to obtain the mixed solution 2;

[0025] (3) Heat the pectin to 80°C, s...

Embodiment 2

[0028] The preparation method of high-soluble plant polyphenols solid beverage comprises the following steps:

[0029] (1) Dissolving zein in an aqueous ethanol solution with a volume concentration of 70 to 90% of ethanol, the content of zein in an aqueous ethanol solution being 6% (w / v), stirring for 50 minutes and adding plant polysaccharide Phenol, continue to stir until the solution is completely clear to obtain a mixed solution 1;

[0030] (2) Sodium caseinate is dissolved in water at 80°C, stirred for 30 minutes and then cooled to room temperature to obtain a sodium caseinate solution with a mass concentration of 0.2 to 1%, and the mixed solution obtained in step (1) is dispersed into the casein In the sodium caseinate solution, the volume ratio of the mixed solution one to the sodium caseinate solution is 1:5, the ethanol is removed by evaporation, and water is added to replenish the volume before evaporation to obtain the mixed solution two;

[0031] (3) Heat sodium a...

Embodiment 3

[0034] The preparation method of high-soluble plant polyphenols solid beverage comprises the following steps:

[0035] (1) Dissolving zein in an aqueous ethanol solution with a volume concentration of 70 to 90% of ethanol, the content of zein in an aqueous ethanol solution being 5% (w / v), stirring for 30 minutes and adding plant polysaccharide Phenol, continue to stir until the solution is completely clear to obtain a mixed solution 1;

[0036] (2) Dissolve gelatin in water at 80°C, stir for 30 minutes and then cool to room temperature to obtain a gelatin solution with a mass concentration of 0.2 to 1%. Disperse the mixed solution one obtained in step (1) into the gelatin solution, mix the mixed solution one with The volume ratio of the gelatin solution is 1:4, evaporate to remove ethanol, add water to replenish the volume before evaporation to obtain the mixed solution 2;

[0037] (3) Heat the pectin to 80°C and stir to dissolve for 30 minutes, then add sucrose, maltodextrin...

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PUM

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Abstract

The invention provides a preparation method of a high-solubility plant polyphenol solid beverage. The preparation method comprises the following steps of (1) enabling zein to dissolve in an ethanol water solution, performing stirring for 30-60 minutes, adding plant polyphenols, and continuing performing stirring until the solution is completely clear to obtain mixed liquid I; (2) enabling sodium caseinate or gelatin to dissolve in water at 80 DEG C, performing stirring for 30 minutes, performing cooling to room temperature to obtain a sodium caseinate solution or a gelatine solution, dispersing the mixed liquid I in the sodium caseinate solution or the gelatine solution, performing evaporation to remove ethanol, adding water until the volume before evaporation is obtained, and obtaining mixed liquid II; (3) heating natural polysaccharide to 80 DEG C, then performing stirring and dissolving for 30 minutes, adding cane sugar, maltodextrin, essence and water, performing stirring until a uniform-mixed state is obtained, and obtaining sugar liquid; and (4) uniformly mixing the mixed liquid II with the sugar liquid, and performing spray drying. The high-solubility plant polyphenol solidbeverage can effectively increase the solubility of curcumin and resveratrol in water, so that the prepared solid beverage has good functions of resisting in vitro oxidation and the like.

Description

technical field [0001] The invention relates to a solid beverage, in particular to a preparation method of a high-soluble plant polyphenol solid beverage. Background technique [0002] Solid beverages belong to the category of soft drinks. For a long time, solid beverages have been favored by consumers because of their variety, unique flavor and easy storage; especially those solid beverages rich in vitamins, minerals, amino acids and other nutrients, which can be replenished in time The nutrients needed for human metabolism have become a good companion that many people cannot live without. Solid beverages are made by removing moisture from liquid beverages. The purpose of removing moisture is to prevent deterioration or spoilage of the dried beverage due to its own enzymes or microorganisms, so as to facilitate storage, and the second is to facilitate storage and transportation. Compared with liquid beverages, solid beverages have the following characteristics: significant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L2/66A23L33/105
CPCA23L2/39A23L2/52A23L2/66A23L33/105A23V2002/00A23V2200/224A23V2200/30A23V2200/32A23V2200/322A23V2200/326A23V2200/328A23V2250/5482A23V2250/2112A23V2250/2132A23V2250/5072A23V2250/628A23V2250/5114A23V2250/5026A23V2250/5432
Inventor 胡坤
Owner GUANGDONG PHARMA UNIV
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