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Polyphenol fermentation liquid with high anti-oxidation activity and preparation process thereof

A technology of oxidation activity and preparation process, applied in the fields of tea, food science, application, etc., can solve the problems of damage of polyphenols at extraction temperature, complicated process and high cost, and achieve the effect of weakening the influence of microorganisms, excellent preparation process and reducing Effect

Inactive Publication Date: 2019-04-26
厦门元之道生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The organic solvents used in the organic solvent extraction method include acidic ethanol, acetone, methanol, ethyl acetate, etc. The follow-up process needs to add organic solvent removal steps, which is cumbersome and costly, and the residual amount of organic solvents in the product cannot be guaranteed. suitable for food production
Water boiling extraction method, this type of method is simple to operate and low in cost, but high extraction temperature can easily cause damage to polyphenols

Method used

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  • Polyphenol fermentation liquid with high anti-oxidation activity and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Step a. Soak 25 parts of tea leaves, 5 parts of onion, 10 parts of purple cabbage, 5 parts of spinach, and 1350 parts of water for 3.5 hours to obtain mixture M1.

[0032] Step b. Soak 15 parts of apples, 12 parts of lemons, and 5 parts of grapes in 65 parts of water for 1 hour to obtain mixture M2.

[0033] Step c, the mixture M1 is subjected to microwave leaching, the power is 400W, the time is 10min, the number of times is 4 times, and the interval is 1min.

[0034] Step d, the mixture M2 is subjected to microwave leaching, the power is 380W, the time is 2min, the number of times is 3 times, and the time interval is 30s.

[0035] The D1 and D2 that step e, step c and step d obtain are mixed, add white granulated sugar 5%, inoculate Bifidobacterium adolescent simultaneously (viable bacteria number 1×10 9 cfu / g, inoculum size 0.1‰) and Lactobacillus acidophilus (viable bacteria number 1X10 8 cfu / g, inoculum size 0.05‰), fermentation temperature 35°C, fermentation tim...

Embodiment 2

[0040] Step a. Soak 28 parts of tea leaves, 3 parts of onion, 8 parts of purple cabbage and 4 parts of spinach in 1300 parts of water for 3 hours to obtain mixture M1.

[0041] Step b. Soak 12 parts of apples, 10 parts of lemons, and 6 parts of grapes in 60 parts of water for 0.75 hours to obtain mixture M2.

[0042] Step c, the mixture M1 is subjected to microwave extraction, the power is 400W, the time is 15min, the number of times is 3 times, and the interval is 1min.

[0043] Step d, the mixture M2 is subjected to microwave extraction, the power is 380W, the time is 1min, the number of times is 3 times, and the time interval is 30s.

[0044] The D1 and D2 that step e, step c and step d obtain are mixed, add white granulated sugar 5%, inoculate Bifidobacterium adolescent simultaneously (viable bacteria number 1×10 9 cfu / g, inoculum size 0.08‰) and Lactobacillus acidophilus (viable bacteria number 1X10 8 cfu / g, inoculum size 0.04‰), fermentation temperature 35°C, fermentat...

Embodiment 3

[0049] Step a. Soak 28 parts of tea leaves, 5 parts of onion, 10 parts of purple cabbage and 5 parts of spinach in 1450 parts of water for 3.5 hours to obtain mixture M1.

[0050]Step b. Soak 15 parts of apples, 14 parts of lemons, and 7 parts of grapes in 70 parts of water for 1 hour to obtain mixture M2.

[0051] Step c, the mixture M1 is subjected to microwave leaching, the power is 400W, the time is 10min, the number of times is 4 times, and the interval is 1min.

[0052] Step d, the mixture M2 is subjected to microwave extraction, the power is 380W, the time is 1.5min, the number of times is 3 times, and the time interval is 30s.

[0053] The D1 and D2 that step e, step c and step d obtain are mixed, add white granulated sugar 4%, inoculate Bifidobacterium adolescent simultaneously (viable bacteria number 1×10 9 cfu / g, inoculum size 0.07‰) and Lactobacillus acidophilus (viable bacteria number 1X10 8 cfu / g, inoculum size 0.05‰), fermentation temperature 35°C, fermentatio...

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Abstract

The invention provides polyphenol fermentation liquid with high anti-oxidation activity and a preparation process thereof. The polyphenol fermentation liquid is prepared from the following componentsin parts by weight: 2-5 parts of onions, 6-15 parts of apples, 10-15 parts of lemons, 3-5 parts of spinach, 6-10 parts of purple cabbages, 5-7 parts of grapes and 25-28 parts of tea. According to thepreparation process of the polyphenol fermentation liquid with the high anti-oxidation activity, the preparation is completed by a microwave extraction method combined with microbial fermentation. Thepolyphenol fermentation liquid is rich in polyphenol components and has an effect of high anti-oxidation activity; preparation method of thepolyphenol fermentation liquid adoptsmicrowave extraction to perform polyphenol extraction, adopts large-pore-size adsorption resin to perform separation and purification on fermented products, and has an excellent preparation process.

Description

technical field [0001] The invention relates to the field of polyphenol fermented liquid, in particular to a polyphenol fermented liquid with high antioxidant activity and a preparation process thereof. Background technique [0002] Plant polyphenols exist in leaves, shells, pulp and seed coats of plants, and their content is second only to cellulose, hemicellulose and lignin. Most of the polyphenols ingested by humans come from tea, vegetables and fruits. Plant polyphenols are known as the seventh nutrient and are beneficial to the human body. A lot of research work shows that plant polyphenols have good effects in anti-mutagenesis, anti-tumor, anti-virus, anti-microbial, anti-aging and so on. [0003] On the market, many plant beverages contain more polyphenols, which have excellent effects on preventing diseases and promoting health. At present, the methods for extracting polyphenols generally use organic solvent extraction and water boiling extraction. The organic so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18A23F3/20A23F3/22
CPCA23F3/16A23F3/166A23F3/18A23F3/20A23F3/225
Inventor 黄君阳
Owner 厦门元之道生物科技有限公司
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