Asparagus fermentation solid beverage and production method and application thereof

A solid beverage and asparagus technology, applied in the direction of application, food ingredients containing natural extracts, functions of food ingredients, etc., to achieve the effect of improving bioavailability

Inactive Publication Date: 2019-01-04
QINHUANGDAO CHANGSHENG AGROTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems and defects existing in the existing processed asparagus products, the present invention provides a fermented asparagus solid beverage and its preparation method and application

Method used

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  • Asparagus fermentation solid beverage and production method and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] An asparagus fermented solid beverage, comprising the following raw materials in parts by weight: 10 parts of theanine, 10 parts of γ-aminobutyric acid, 0.6 parts of soybean lecithin, 0.06 parts of phytosterol, 20.66 parts of α-cyclodextrin, asparagus Baking powder 200 parts.

[0033] The preparation method of the above-mentioned asparagus fermented solid beverage comprises the following steps:

[0034] A, the theanine is subjected to the following embedding treatment:

[0035] (1) Dissolve 10 parts of theanine in 100 parts of purified water to obtain theanine solution;

[0036] (2) Heating the theanine solution to 60°C, adding 0.3 parts of soybean lecithin and 0.03 parts of phytosterol, and stirring and emulsifying;

[0037] (3) After emulsification, the solution is subjected to ultra-high pressure homogenization once at 100MPa;

[0038] (4) Add α-cyclodextrin according to the mass ratio of the solute in the solution at a ratio of 1:1, and perform high-speed dispers...

Embodiment 2

[0053] An asparagus fermented solid beverage, comprising the following raw materials in parts by weight: 15 parts of theanine, 15 parts of γ-aminobutyric acid, 1.2 parts of soybean lecithin, 0.1 part of phytosterol, 31.3 parts of α-cyclodextrin, asparagus Baking powder 500 parts.

[0054] The preparation method of the above-mentioned asparagus fermented solid beverage comprises the following steps:

[0055] A, the theanine is subjected to the following embedding treatment:

[0056] (1) Dissolve 15 parts of theanine in 100 parts of purified water to obtain theanine solution;

[0057] (2) Heating the theanine solution to 70°C, adding 0.6 parts of soybean lecithin and 0.06 parts of phytosterol, and emulsifying with magnetic stirring;

[0058] (3) After emulsification, the solution is subjected to ultra-high pressure homogenization treatment twice at 150MPa;

[0059] (4) Add α-cyclodextrin according to the mass ratio of the solute in the solution at a ratio of 1:1, and perform ...

Embodiment 3

[0073] An asparagus fermented solid beverage, comprising the following raw materials in parts by weight: 20 parts of theanine, 20 parts of γ-aminobutyric acid, 2 parts of soybean lecithin, 0.2 parts of phytosterol, 42.2 parts of α-cyclodextrin, asparagus Baking powder 1000 parts.

[0074] The preparation method of the above-mentioned asparagus fermented solid beverage comprises the following steps:

[0075] A, the theanine is subjected to the following embedding treatment:

[0076] (1) Dissolve 20 parts of theanine in 100 parts of purified water to obtain theanine solution;

[0077] (2) Heat the theanine solution to 80°C, add 1 part of soybean lecithin and 0.1 part of phytosterol, and perform ultrasonic emulsification;

[0078] (3) After emulsification, the solution is subjected to ultra-high pressure homogenization treatment at 200MPa for 3 times;

[0079] (4) Add α-cyclodextrin according to the mass ratio of the solute in the solution at a ratio of 1:1, and carry out high...

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Abstract

The invention relates to an asparagus fermentation solid beverage and a production method and application thereof and belongs to the technical field of food. The asparagus fermentation solid beveragecomprises, by weight, 10-20 parts of theanine, 10-20 parts of gamma-aminobutyric acid, 0.6-2 parts of soybean lecithin, 0.06-0.2 part of phytosterol, 20-45 parts of alpha-cyclodextrine and 200-1000 parts of asparagus fermentation powder. The asparagus fermentation solid beverage and the production method thereof have the advantages that the theanine and GABA are subjected to microencapsulation through the soybean lecithin, the phytosterol and the alpha-cyclodextrine, the problems that the theanine and the GABA are easily oxidized by air and deactivated under the influence of the acidic environment in the digestive tract are solved, and a sustained release effect is enhanced; asparagus saponin glycosyl in concentrated asparagus is converted by using food-grade microorganisms, and bioavailability is increased; the asparagus fermentation solid beverage is scientific in formula and synergic in compatibility, product bioavailability is increased evidently, product application cost is lowered, and the asparagus fermentation solid beverage is convenient to carry, easy to take orally and the like.

Description

technical field [0001] The invention belongs to the technical field of food and relates to asparagus deep processing technology, in particular to an asparagus fermented solid beverage and its preparation method and application. Background technique [0002] Asparagus (Asparagus officinalis L.), also known as Asparagus officinalis L., is a dioecious perennial herbaceous plant of the genus Asparagus in the family Liliaceae. As a rare vegetable with both food and medicine, it has high nutritional and health value . "Shen Nong's Materia Medica" listed the wild asparagus - asparagus as "top grade", second only to ginseng, long-term consumption lightens the body and prolongs life. According to the records in "Compendium of Materia Medica", asparagus rhizomes are used as medicine, which are bitter in nature, slightly pungent, slightly warm, warming the lungs and lowering the qi, and have the effects of nourishing qi, reducing heat, eliminating phlegm, and refreshing the stomach. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/38A23L2/52A23L33/105A23L33/175A23L33/10
CPCA23L2/382A23L2/39A23L2/52A23L33/10A23L33/105A23L33/175A23V2002/00A23V2250/0646A23V2250/038A23V2250/21A23V2200/30
Inventor 黄云祥蔺兴法才卫川朱孔山安静吕伟
Owner QINHUANGDAO CHANGSHENG AGROTECH DEV
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