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Lime brew, its preparation method and its medicinal application

A lime, high-performance liquid chromatography technology, applied in pharmaceutical formulations, antipyretics, drug combinations, etc., can solve problems such as lack of overall applicability, short production period, and difficult storage.

Active Publication Date: 2022-04-01
FOOD IND RES & DEV INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short production period, difficult preservation, and the sour taste of the fruit, the current industrial use is only processed as food sauce or juice, and the overall application in the food and biotechnology industries is still quite lacking.

Method used

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  • Lime brew, its preparation method and its medicinal application
  • Lime brew, its preparation method and its medicinal application
  • Lime brew, its preparation method and its medicinal application

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] The preparation method of the present invention comprises: obtaining a substrate comprising a sugar of acidic rough and 10 to 20 weight percent concentrations; wherein the weight percentage concentration is based on the total weight of the matrix; and the matrix Co-cultivation with yeast and root austerus to obtain the orange brewed.

[0028] In one embodiment, "rough" as described in the present invention refers to the residual structure of the hydrate of the whole fruit, which can comprise a peel, an endometrium, and a pulp. In a preferred embodiment, the "residue" of the present invention does not comprise seeds in the fruit. In one embodiment, the method of the present invention further comprises the step of seedling to achieve full fruitless rag. In a preferred embodiment, the orange has a sugar acid ratio of 1.5 to 2.

[0029] In one embodiment, the orange rough is placed in 40 to 80 ° C for 40 to 60 hours before mixing of the saccharide, to perform an aging reaction....

Embodiment 1

[0042] Example 1: Preparation of a yogodilynted cast of the present invention.

[0043] Take the approximately 4.5 kg of fresh tattrates (this experiment is determined with a sugar acid ratio: 1.86). After washing it twice, it is broken, and the whole fruit is broken, and the plant juice equipment is subjected to squeezing . Re-uses the seedling machine to remove the remaining seed seeds in the rumor after the juice, thereby obtaining about 1 kg without seed. Then the obtained ragiza seal was stored in the culture chamber, reacted at 60 ° C for 48 hours (aging reaction). Then, the residue was further dehumidized for 4 hours at 50 ° C; then the above-mentioned semi-drying rosacea will be used in the hot air 50 ° C, frequency 40.68 MHz, and the temperature of 130 cm in the center of the center. Processing 120 seconds, performing sterilization steps. According to the test results, the treated residue has fewer total bacteria and mold number (Table 1) compared to the residue of the ag...

Embodiment 2

[0047] Example 2: The total polyphenol content, total flavonoid content and anti-inflammatory effects of the acidic flavonoids were detected.

[0048] The total polyphenol content and total flavonoid content contained in the tangerine brewing of this experiment were tested. The detection methods used in this experiment are roughly:

[0049] Analysis of total polyphenol compounds: Take 1 mL of 0.2n flan reagent, sequentially add 0.2 ml of 25 to 200 ppm to the test tube or no food acid and 0.8 mL of 7.5% sodium carbonate solution, after uniform oscillating, at room temperature For 30 minutes, the light-absorbance value changes under the wavelength of 765 nm. The concentration of the sample to be tested is converted to the concentration of the neoadjuble acid.

[0050] Total flavonoid content analysis: Retrieving solution (100 mL), adding 30 ml of 5% nitrite for 6 minutes. Then, 5% aluminum nitrate was added for 6 minutes, then 100 ml of 1 M sodium hydroxide was added, and the light-...

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Abstract

The invention relates to a fermented sour orange, its preparation method and its medical application. The sour orange brew of the present invention is obtained from the co-cultivation of sour orange pomace, yeast and rhizopus. The sour orange brew of the present invention has high content of polyphenols and flavonoids, thereby exhibiting excellent anti-inflammatory effects.

Description

Technical field [0001] The present invention relates to a preparation method of acid and orange brewing, and has a medical application thereof. Background technique [0002] Citrus sunki hort.ex.tanaka, a mitigation of citrus, a small honey citrus, a mandarin, a unique citrus crop, a unique citrus crop unique to Xinpu and Kansai, Hsinchu County, a period of 10 to December. . Due to the short period of time, it is not easy, and the fruit is sour, the use of the industrial face is currently using only the processing as food sauce or juice, and the overall application of food and biotechnology is still quite lacking. In order to enhance the economic value of the orange and industry utilization, the understanding of the derivatives and its industrial applications in this field have always had a high demand. Inventive content [0003] Accordingly, it is an object of the present invention to provide a carcut cream and a preparation method thereof to open the industry value of the oran...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/752A61P29/00A61K131/00
CPCA61K36/752A61P29/00A61K2236/19
Inventor 张肇麟陈如茵吴家驹高均玮蔡美珠黄瑞玉
Owner FOOD IND RES & DEV INST
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