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Orange peel soup fermented beverage and preparation method thereof

A technology of fermented beverage and orange peel soup, which is applied in the field of orange peel soup fermented beverage and its preparation, can solve the problem of less traditional Chinese medicine, and achieve the effect of facilitating absorption and increasing flavor substances

Inactive Publication Date: 2019-10-18
LIAONING SHENGQI HEAVEN BIO MEDICAL SCI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new method uses special techniques that mixes two types of food together without adding any harmful chemical compounds like citric acid or other sugars during production process. These mixtures help improve nutrients from different sources while maintain their benefits on humans' health.

Problems solved by technology

This patented technical problem addressed in this patents is finding compositions made up primarily of two materials: one called citrus peelerie root extractorpeptide and another material called turmerone nut shell powder. These mixtures show significant differences between each other due to their unique structure and content compared to pure flavoring agents found naturally occurring throughout China's history.

Method used

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  • Orange peel soup fermented beverage and preparation method thereof
  • Orange peel soup fermented beverage and preparation method thereof
  • Orange peel soup fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Preparation of reference substance solution

[0034]Accurately weigh 3.336mg, 0.950mg, 1.000mg, and 0.550mg of standard substances of nobiletin, hesperidin, 6-gingerol, and 8-gingerol into four 10mL volumetric flasks, add anhydrous methanol to dissolve, and constant volume to 10mL, shake well to prepare nobiletin, hesperidin, 6-gingerol, 8-gingerol standard solution.

[0035] Take 1 mL of each of the above standard solutions in a 10 mL volumetric flask, and add methanol to constant volume to 10 mL to prepare a mixed standard solution containing nobietin, hesperidin, 6-gingerol, and 8-gingerol.

[0036] (2) HPLC chromatographic conditions

[0037] The chromatographic column is: Agilent-ZORBAX SB-C18 chromatographic column (250mm×4.6mm, 5.0μm), the mobile phase is 0.1% formic acid water (A) ~ methanol (B), gradient elution, elution program: 0 ~ 5min, 10% B; 5 ~ 10min, 15% ~ 18% B; 10 ~ 15min, 18% ~ 20% B; 15 ~ 20min, 20% ~ 22% B; 20 ~ 25min, 22% B; 25 ~ 30min, 22% ...

Embodiment 2

[0044] Ginger and tangerine peel separate fermentation embodiment

[0045] (1) Ginger fermented liquid preparation:

[0046] Wash and slice the ginger, mix the ginger slices and white sugar evenly at a ratio of 7:3, add a compound probiotic agent with a weight ratio of 1‰, and place it in a constant temperature incubator at 30°C for cultivation, stirring every day 1 time, stir evenly and take samples on the 0th, 2nd, 4th, 9th, 14th, and 21st days of fermentation respectively (the sample solution obtained on the 0th day is after the addition of compound probiotics, immediately stir evenly and sample to obtain an unfermented sample solution), Store in a -20°C freezer for later use. Three fermentation broths were prepared in parallel as described above.

[0047] The main active ingredient in ginger is gingerol, which is also one of the important components of spicy substances, including 6-gingerol, 8-gingerol, 10-gingerol, 12-gingerol, etc., of which 6- Gingerol has the highes...

Embodiment 3

[0052] Orange peel soup fermented liquid preparation of the present invention:

[0053] Add ginger, tangerine peel, white sugar and water into a sterilized conical flask in a ratio of 2:1:3:5 (white sugar is added after dissolving in sterile water), mix well, and add 1‰ of Mix the probiotic agent, place it in a constant temperature incubator at 30°C for cultivation, stir once a day, stir evenly and take samples on the 0th, 2nd, 4th, 9th, 14th, and 21st days of fermentation respectively (the sample liquid obtained on the 0th day , after the compound probiotics are added, stir immediately and evenly sample to obtain unfermented sample liquid). Three fermentation broths were prepared in parallel as described above.

[0054] There is a significant difference in the change of the main active ingredients between the orange peel soup of probiotic fermented ginger and orange peel, and the single fermented ginger and orange peel. Depend on Figure 4 It can be seen that, except for 8...

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Abstract

The invention discloses an orange peel soup fermented beverage and a preparation method thereof. The preparation method comprises the steps that firstly, fresh and non-corrosive ginger and white granulated sugar are mixed to be uniform, juice is leached out, then the juice is mixed with dried orange peel and water to be uniform, lactobacillus mixed bacteria are added, uniform mixing is conducted,fermentation and filtering are conducted, the mixture is mixed with prebiotics, sterilization and canning are conducted, and the orange peel soup fermented beverage is obtained. According to the method, a mixed probiotic fermented traditional Chinese medicine classical prescription orange peel soup is adopted, compared with the separately fermented ginger and dried orange peel, and preservation ofthe active ingredients of 6-gingerol, nobiletin and hesperidin is better facilitated; for the prepared orange peel soup fermented beverage, not only is the original effect of the orange peel soup retained, but also flavor substances are added; the beverage is mixed with the prebiotics, then the beverage is more suitable for the taste of consumers, and after fermentation is conducted, absorption by the human body is better facilitated.

Description

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Claims

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Application Information

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Owner LIAONING SHENGQI HEAVEN BIO MEDICAL SCI TECH CO LTD
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