Peony seed beverage

A technology of peony seeds and beverages, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve the problems of restricting the digestion and absorption of peony seed protein, so as to enhance the body's immunity, improve the taste, and increase the viscosity degree of effect

Pending Publication Date: 2020-04-14
昝洪民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, among the amino acid components of peony seeds, the content of lysine and threonine i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of peony seed beverage, its making comprises the following steps:

[0025] S1 Peony seeds are shelled, boiled in boiling water for 10 minutes, soaked in citric acid solution with pH = 5 for 4 hours, rinsed with clean water to remove the surface acid and peony seed skin, blown and drained to obtain white, non-bitter peony seeds;

[0026] S2 Put peony seed kernels and water at 80°C into a colloid mill for refining in a mass ratio of 3:20, repeatedly refine to reduce the particle size of the solids in the slurry, pass through an 80-mesh sieve, and obtain a peony seed slurry;

[0027] S3 yam peeled to remove dark spots, blanch in 95°C water for 30 seconds, then cut into 3-5 cm thick yam slices; put yam slices in 0.03% citric acid aqueous solution for 30 minutes; mix yam with 80 The water at ℃ is put into the colloid mill for grinding according to the ratio of mass ratio 15:8, and the grinding is repeated to reduce the particle size of the solid in the slurry to obta...

Embodiment 2

[0033] A kind of peony seed beverage, its making comprises the following steps:

[0034] S1 Peony seeds are shelled, boiled in boiling water for 10 minutes, soaked in citric acid solution with pH = 5 for 4 hours, rinsed with clean water to remove the surface acid and peony seed skin, blown and drained to obtain white, non-bitter peony seeds;

[0035] S2 Put the peony seed kernels in an oven, bake them at 90°C for 40 minutes, and crush them to 80 mesh to obtain peony seed powder;

[0036] S3 Wash the yam, boil it, peel it, cut it into 3-5 cm thick yam slices, put it in a 120°C oven and bake for 20 minutes, crush it to 80 meshes, and get yam powder;

[0037] S4 Take 150 parts of peony seed powder, 130 parts of yam powder, 30 parts of maltodextrin, 0.3 part of L-lysine and 0.15 part of L-threonine, mix and stir evenly; finely grind to 120 mesh;

[0038] Peony seed beverage powder is obtained after S5 sterilization treatment.

Embodiment 3

[0040] In this example, the amino acid profile of the drinks obtained in Example 1 and Example 2 is determined. The determination method is as follows:

[0041] Determination of protein digestibility in vitro: The protein was hydrolyzed by pepsin and trypsin double enzyme method, and the protein digestibility in vitro was analyzed.

[0042] Determination of amino acids: take 100g of the beverage powders in Example 1 and Example 2 respectively, add 0.02mol / L NaOH solution according to the ratio of solid to liquid 1:4, stir at 25°C for 2h, centrifuge (4000r / min, 20min), and collect Serum. Adjust PH=4.5, let it stand for 1h, centrifuge (2000r / min, 10min), collect the precipitate which is the protein component in the beverage, wash with distilled water until neutral, and analyze with L-8900 amino acid automatic analyzer (Hitachi, Japan).

[0043] After testing, the in vitro digestibility of the protein in Example 1 was 89.23%, and the in vitro digestibility of the protein in Exa...

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PUM

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Abstract

The invention provides a peony seed beverage. The peony seed beverage is prepared from the following components in parts by mass: 100 to 200 parts of peony seeds, 80 to 180 parts of Chinese yam, 0.18to 0.4 part of L-lysine and 0.096 to 0.192 part of L-threonine. The peony seeds and the Chinese yams are proportionally blended to optimize an amino acid mode in the protein of the beverage, and a proper nutritional supplement is added to finally achieve the effect of PDCASS being 1, so that the protein of the beverage can be digested and absorbed by the human body. The peony seed beverage retainslipids, minerals and other bioactive components in peony seeds, has positive effects on cardiovascular and cerebrovascular health, bone growth, body immunity enhancement and the like of human bodies,and can be widely applied to the field of beverages.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a peony seed beverage. Background technique [0002] Peony has a history of thousands of years of growth and more than 2,000 years of artificial cultivation in China. In the past, when people processed and utilized peony, they mainly processed peony flower and peony bark, and discarded peony seeds as waste, resulting in a lot of waste. [0003] Peony seeds contain higher levels of lipids, proteins, carbohydrates and soluble sugars. The unsaturated fatty acids in peony seeds are mainly unsaturated fatty acids such as oleic acid, linoleic acid, and α-linolenic acid; the protein component can account for 20% of peony seeds, and the content is high, and it also contains histidine, which is necessary for children's growth. Important application development prospects. [0004] However, among the amino acid components of peony seeds, the content of lysine and threonine is relatively small, w...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L33/00
CPCA23L2/39A23L33/00A23V2002/00A23V2200/326A23V2200/306A23V2200/324A23V2200/14A23V2250/5114A23V2250/0648A23V2250/063
Inventor 昝丹妮昝洪民
Owner 昝洪民
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