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Beverage containing natural antioxidant active ingredients of fruits and edible fungi, and preparation method and application thereof

A technology of natural anti-oxidation and edible fungus, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food ingredients, etc., to achieve the effect of enriching the taste

Inactive Publication Date: 2020-03-13
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, there are major misunderstandings about functional foods. Drugs and health products related to functional ingredients need functional effect verification due to supervision. In order to obtain the significance of the product’s claimed efficacy, the dosage of functional ingredients is increased in the product. The dosage is in the state of natural food Thousands or tens of thousands of times, far exceeding the characteristics of natural foods that humans have eaten for a long time. Now it has begun to find that health products with high doses of functional ingredients have safety risks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Example 1: Passion fruit 38%, seabuckthorn raw juice 2%, fungus extract 0.02%, tremella extract 0.02%, citrus extract 0.03%, Luo Han Guo extract 0.01%, sweet tea extract 0.001%, grape skin extract 0.0001 %, Flammulina velutipes mycelium fermentation extract 0.01%, natural Dunaliella seaweed extract 0.001%, edible salt 0.001%, lemon juice concentrate 0.08%, and the balance is reverse osmosis purified water. In the beverage containing natural antioxidant active ingredients of fruits and edible fungi obtained from this formula, the content of ursolic acid ≥ 40 mg / L, the content of polysaccharides of fungus ≥ 60 mg / L, the content of tremella polysaccharides ≥ 60 mg / L, and the content of resveratrol ≥ 0.99mg / L, ergothioneine content ≥98mg / L.

Embodiment 2

[0056] Example 2: Passion fruit 30%, seabuckthorn raw juice 2%, fungus extract 0.05%, tremella extract 0.05%, citrus extract 0.02%, Luo Han Guo extract 0.001%, sweet tea extract 0.01%, grape skin extract 0.00003 %, Flammulina velutipes mycelium fermentation extract 0.01%, natural Dunaliella seaweed extract 0.001%, edible salt 0.001%, lemon juice concentrate 0.15%, and the balance is reverse osmosis purified water. In the beverage containing natural antioxidant active ingredients of fruits and edible fungi obtained from this formula, the content of ursolic acid ≥ 40 mg / L, the content of polysaccharides from fungus ≥ 150 mg / L, the content of tremella polysaccharides ≥ 150 mg / L, and the content of resveratrol ≥ 0.297mg / L, ergothioneine content ≥98mg / L.

Embodiment 3

[0057] Example 3: Passion fruit 20%, seabuckthorn raw juice 2%, fungus extract 0.05%, tremella extract 0.05%, citrus extract 0.02%, Luo Han Guo extract 0.008%, sweet tea extract 0.008%, grape skin extract 0.00003 %, Flammulina velutipes mycelium fermentation extract 0.02%, natural Dunaliella seaweed extract 0.002%, edible salt 0.001%, lemon juice concentrate 0.08%, and the balance is reverse osmosis purified water. In the beverage containing natural antioxidant active ingredients of fruits and edible fungi obtained from this formula, the content of ursolic acid ≥ 40 mg / L, the content of polysaccharides from fungus ≥ 150 mg / L, the content of tremella polysaccharides ≥ 150 mg / L, and the content of resveratrol ≥ 0.297mg / L, ergothioneine content ≥196mg / L.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and discloses a beverage containing natural antioxidant active functional components of fruits and edible fungi and a preparation method and application thereof. The beverage is composed of the following components (by mass): 3-38% of passion fruit puree, 2-10% of seabuckthorn juice, 0.001-0.1% of Auricularia auricula extract, 0.01-0.05% of citrus extract, 0.001-0.01% of Momordica grosvenori extract, 0.001-0.01% of strigose hydrangea juvenile leaf extract, 0.00001-0.0001% of grape skin extract, 0.01-0.03% of Flammulina velutipesmycelium fermentation extract, 0.001-0.01% of natural Dunaliella extract, 0.001-0.003% of salt, 0.08-0.25% of lemon concentrated juice, and the balance reverse osmosis purified water.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a beverage containing natural antioxidant active ingredients of fruits and edible fungi, a preparation method and application thereof. Background technique [0002] In modern society, due to the progress of the food processing industry, various types of products are available around the clock, and the sources are becoming more and more extensive. In order to meet the processing characteristics, sensory requirements and cost control needs, many products use chemically synthesized food accessories, such as some chemically synthesized Sweeteners, sour agents, preservatives, flavors, thickeners, etc., pure natural plant-based or edible fungi have a long history of consumption and are extremely safe, so we pursue pure natural plant-based or edible fungus products Substituting chemically synthesized food accessories is an inevitable trend for people to improve their...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L33/10A23L31/00A23L29/20
CPCA23L2/02A23L2/52A23L33/105A23L33/10A23L31/00A23L29/20A23V2002/00A23V2200/14A23V2200/15A23V2200/16A23V2200/242A23V2200/30A23V2250/202A23V2250/208A23V2250/21
Inventor 陈智毅
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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