Common turnip beverage with anti-hypoxic effect and preparing method and application thereof

An anti-hypoxia and coriander root technology, which is applied in the field of food processing, can solve the problems of inconvenience in carrying and taking, poor taste, smell, and few anti-hypoxia products, so as to prolong the time of normal pressure hypoxia resistance and improve hypoxia. Tolerance, the effect of prolonging the survival time of sodium nitrite poisoning

Inactive Publication Date: 2019-11-22
SICHUAN NEAUTUS FRITILLARIA CIRRHOSA ECOLOGY MEDICINAL MATERIAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, there are few anti-hypoxic products on the market at present, and

Method used

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  • Common turnip beverage with anti-hypoxic effect and preparing method and application thereof
  • Common turnip beverage with anti-hypoxic effect and preparing method and application thereof
  • Common turnip beverage with anti-hypoxic effect and preparing method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1 The preparation of radish root beverage of the present invention

[0033] 1. Formula

[0034] 4g coriander root extract, 6.4g wolfberry concentrated paste, 0.4g black barley extract, 8g Sydney paste, 50g white sugar, 20g fructose syrup, 5g xylitol, 1g citric acid, 0.34g sodium citrate, food flavor 0.57g, Sodium D-erythorbate 0.25g, Niacin 0.007g, Vitamin B 6 0.0007g, Vitamin B 12 0.0000012g, purified water 1000g.

[0035] 2. Process

[0036] 1) Raw material preparation

[0037] ①Preparation of coriander root extract

[0038] Wash, slice, and feed fresh coriander root tubers, add 8 times the amount of water to decoct, and continue decocting for 1.5 hours to obtain a decoction solution. Separate the decoction solution and filter it with a 200-mesh filter cloth to obtain coriander root extract. Press and concentrate to obtain a concentrated paste with a solid content of 45%, and the concentrated paste of coriander root is spray-dried to obtain a powdere...

experiment example 1

[0056] Experimental example 1 The formula screening experiment of the root drink of the present invention

[0057] 1. Formula composition screening

[0058] Change the taste, smell, color, and texture of the coriander root drink by changing the type and amount of the formula, so as to check the influence of each raw material on the taste of the drink, and screen out the best formula for the coriander root drink. See table 1 for the sensory evaluation criteria of fenugreek root beverage, and table 2 for the formula design of fennel root drink.

[0059] Table 1 Sensory evaluation criteria of xiangen beverage

[0060]

[0061] Table 2 Recipe design of coriander root drink

[0062]

[0063] According to the results of the formula screening test, when the formula of the fenugreek root beverage is composed of 1-8 groups, the mouthfeel, smell, color and luster, the comprehensive score of texture are the highest, so the fennel root drink ingredients of the present invention in...

experiment example 2

[0071] Experimental Example 2 Anti-hypoxic Effect Experiment of Coriander Root Beverage of the Present Invention

[0072] 1. Experimental method

[0073] Referring to the "Technical Specifications for Inspection and Evaluation of Health Food", an experimental study on the tolerance to hypoxia in mice was carried out on the coriander root drink.

[0074] 1) Preparation of experimental raw materials

[0075] 1. The product obtained under the best formula of the present invention, based on two cans of daily recommended drinking volume (about 500ml), its dose is equivalent to the human body (60kg in body weight), and the main functional ingredients of the product are coriander root extract and wolfberry concentrated paste , black highland barley extract, Sydney ointment) daily dose of main functional ingredients: Coriander root extract 0.033g / ㎏·d, Lycium barley extract 0.053g / ㎏·d, black highland barley extract 0.0033g / ㎏·d , Sydney paste 0.067g / kg·d; the dosage of auxiliary mater...

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Abstract

The invention provides a common turnip beverage with an anti-hypoxic effect. The common turnip beverage is prepared from, by weight, 3.0-5.0 parts of a common turnip or an extract thereof, 6.4-7.2 parts of a fructus lycii or an extract thereof, 0.4-0.8 part of highland barley or an extract thereof and 6.0-10.0 parts of snow pears or an extract thereof. According to the common turnip beverage, thecommon turnip, fructus lycii, black highland barley and snow pears are taken as main raw materials, and then the novel common turnip beverage is prepared with the assistance of niacin, vitamin B6, vitamin B12, high fructose syrup, white granulated sugar and other auxiliary materials. The common turnip beverage is smooth in mouthfeel, moderate in fragrance, coordinate in flavor, uniform in color and luster, and high in transparency; the anti-hypoxia time of a mouse under normal temperature and sodium nitrite positioning survival time of the mouse can be significantly prolonged, the beverage also has the function of improving hypoxia tolerance, and a new selection of anti-hypoxia beverages is provided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a coriander root drink with anti-hypoxia effect, a preparation method and application thereof. Background technique [0002] The Tibetan plateau in western my country has a unique environment, beautiful scenery, and rich folk customs. It is a tourist attraction that countless people are fascinated by. , dry and other distinctive features of the plateau climate. People entering Tibet and even local farmers and herdsmen in low- and middle-altitude areas inevitably suffer from altitude sickness. [0003] Altitude sickness is affected by factors such as altitude, activity intensity, and body differences. Entering the plateau area, the human respiratory system and circulatory system will quickly adjust to adapt, but due to the rapid changes in the climate, the normal adjustment limit of the human body will be exceeded, and headaches, dizziness, palpitation, shortn...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L2/68A23L2/52A23L2/44
CPCA23L2/38A23L2/60A23L2/68A23L2/52A23L2/44A23V2002/00A23V2250/21
Inventor 欧泉柳雅珍胡鹃
Owner SICHUAN NEAUTUS FRITILLARIA CIRRHOSA ECOLOGY MEDICINAL MATERIAL
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