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Solid beverage for relieving peri-menopausal syndromes by using blackcurrant anthocyanin and preparation method and application thereof

A perimenopausal and solid beverage technology, applied in the fields of application, function of food ingredients, food science, etc., can solve problems such as patent publications that have not yet been found, and achieve the effect of improving autonomic dysfunction, broad market prospects, and good taste

Inactive Publication Date: 2018-12-28
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of blackcurrant anthocyanin relieves the solid drink of perimenopausal syndrome, and its composition and mass percentage are as follows:

[0028] Blackcurrant anthocyanins 10%, white sugar 40%, β-cyclodextrin 2%, citric acid 1%, acesulfame potassium 0.13%, supplemented with maltodextrin to 100%.

[0029] The raw materials obtained according to the above formula are prepared according to the production method of a conventional solid beverage. After the above raw materials are pulverized, they are sieved through an 80-mesh sieve, and the sieved powders are mixed to prepare a blackcurrant anthocyanin solid beverage.

Embodiment 2

[0031] A kind of blackcurrant anthocyanin relieves the solid drink of perimenopausal syndrome, and its composition and mass percentage are as follows:

[0032] Black currant anthocyanins 13%, white sugar 50%, β-cyclodextrin 2%, citric acid 1.15%, acesulfame potassium 0.13%, supplemented to 100% with maltodextrin.

[0033] The raw materials obtained according to the above formula are prepared according to the production method of a conventional solid beverage. After the above raw materials are pulverized, they are sieved through a 60-mesh sieve, and the sieved powders are mixed to prepare a blackcurrant anthocyanin solid beverage.

Embodiment 3

[0035] A kind of blackcurrant anthocyanin relieves the solid drink of perimenopausal syndrome, and its composition and mass percentage are as follows:

[0036] Blackcurrant anthocyanins 15%, white sugar 60%, β-cyclodextrin 2%, citric acid 1.3%, acesulfame potassium 0.14%, supplemented with maltodextrin to 100%.

[0037] The raw materials obtained according to the above formula are prepared according to the conventional solid beverage production method. After the above raw materials are pulverized, they are sieved through a 40-mesh sieve, and the sieved powders are mixed to prepare a blackcurrant anthocyanin solid beverage.

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Abstract

The invention relates to a solid beverage for relieving peri-menopausal syndromes by using blackcurrant anthocyanin and a preparation method and application thereof. The solid beverage comprises, by weight parts, in per 100 parts, 10-15 parts of blackcurrant anthocyanin, 40-60 parts of white granulated sugar, 2 parts of beta-cyclodextrin, 1-1.3 parts of citric acid, 0.13-0.14 part of acesulfame, and finally the maltodextrin is utilized for supplementing to 100 parts. The solid beverage takes the blackcurrant anthocyanin as a main functional component, which has obvious effects on relieving theperi-menopausal syndromes and and has no side effects. The beverage is good in taste. It can be seen from preliminary animal experimental data that the beverage has an effect of reliving the peri-menopausal syndromes. Products taking the blackcurrant anthocyanin to improve the perimenopausal period have not yet appeared on the market, and the solid beverage has broad market prospects.

Description

technical field [0001] The present invention relates to the technical field of functional foods, in particular to a solid beverage for relieving perimenopausal syndrome with blackcurrant anthocyanins, its preparation method and application. Background technique [0002] Black currant fruit is rich in anthocyanins. Among them, the total anthocyanin content is about 350mg / 100g fresh fruit weight. Black currant is not only rich in nutrients, but also has important physiological functions. Anthocyanins, also known as anthocyanins, are a class of water-soluble natural pigments that widely exist in plants in nature. They belong to flavonoid compounds and have a structure similar to estrogen. As a natural food coloring, anthocyanins are safe, non-toxic, rich in resources, and have certain nutritional and pharmacological effects. Experiments have proved that anthocyanins are the most powerful free radical scavenger found so far, and have a variety of health functions, including a...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L33/10
CPCA23L2/39A23V2002/00A23L33/10A23V2200/322
Inventor 吕晓玲王雪宁吴涛李娜吴亚平郝俊宇
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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