Food composition and preparation method thereof

A composition and food technology, applied in food extraction, food science, food ingredients, etc., can solve the problems of complex preparation process and further improvement of anti-oxidation effect, and achieve enhanced synergistic effect, improved anti-oxidation effect, and convenient recycling Effect

Active Publication Date: 2020-04-17
广东绿宝堂健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the product preparation process of this patent application is rela

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] A food, comprising the following components in parts by weight: 0.1 part of roselle extract, 1 part of roselle concentrated juice, 1 part of blueberry concentrated juice, 0.1 part of acerola cherry powder, 0.1 part of licorice extract, erythritol 10 parts, polyethylene glycol-200 10 parts.

[0071] The preparation method of the food comprises the following steps: mixing Roselle extract, Roselle concentrated juice, blueberry concentrated juice, Acerola powder and Licorice extract according to the formula, and then adding erythritol, polyethylene glycol- 200, mix well, and you get it.

Embodiment 2

[0073] A food comprising the following components in parts by weight: 8 parts of roselle extract, 20 parts of roselle concentrated juice, 20 parts of blueberry concentrated juice, 8 parts of acerola cherry powder, 8 parts of licorice extract, 25 parts of fructose, 0.5 parts of orange essence, 0.5 parts of sucralose, 0.5 parts of citric acid, and 90 parts of water.

[0074] The preparation method of the food comprises the following steps: uniformly mixing roselle extract, roselle concentrated juice, blueberry concentrated juice, acerola cherry powder and licorice extract according to the formula, and then adding fructose, orange essence, sucralose, lemon Acid, water, mix well, that is.

Embodiment 3

[0076] A food comprising the following components in parts by weight: 0.1 part of roselle extract, 1 part of roselle concentrated juice, 1 part of blueberry concentrated juice, 0.1 part of acerola cherry powder, 0.1 part of licorice extract, kidney bean extract 2 parts, erythritol 10 parts, polyethylene glycol-200 10 parts.

[0077] The preparation method of described kidney bean extract comprises the steps:

[0078] (1) decoct green beans in water for 0.5h, filter, crush the decocted green beans, add 20 times the amount of water to obtain a mixed solution;

[0079] (2) Add 0.05wt% cellulase to the mixed solution successively, enzymolysis 20min; 0.1wt% pectinase, enzymolysis 30min; 0.3wt% compound protease, enzymolysis 35min, ultrasonic assisted extraction, extraction temperature 30°C, filter to obtain filtrate A and filter residue B;

[0080] (3) Add 6 times the amount of 75% ethanol to filter residue B, extract for 0.5h, and filter to obtain filtrate C;

[0081] (4) Combi...

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PUM

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Abstract

The invention relates to the technical field of food, specifically to a food composition and a preparation method thereof. The food composition is prepared from the following components in parts by weight: 0.1 to 8 parts of roselle extract, 1 to 20 parts of concentrated roselle juice, 1 to 20 parts of concentrated blueberry juice, 0.1 to 8 parts of acerola cherry powder and 0.1 to 8 parts of liquorice root extract. The food composition has the advantages of remarkable anti-aging and whitening effects, no side effect and good taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a food composition and a preparation method thereof. Background technique [0002] With the development of economy, aging is a biological process that appears slowly and generally occurs with age. Aging refers to the irreversible decline process of the normal physiological functions of most organisms. As far as humans are concerned, aging can be manifested in various phenomena such as skin wrinkles, gray hair, slow movement, decreased secretion of related hormones, decreased memory function, and degenerative changes in various organs. Therefore, almost everyone hopes to delay aging. [0003] In the 1950s, someone first proposed the free radical oxidative stress theory of aging. This theory attributes both aging and degenerative diseases to the harmful attacks of free radicals on cells and connective tissues, and free radicals are mainly catalyzed by oxidases and trace elements suc...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/105A23L2/02A23L2/52
CPCA23L33/00A23L33/105A23L2/02A23L2/52A23V2002/00A23V2200/02A23V2200/302A23V2200/318A23V2250/21A23V2300/14Y02A40/90
Inventor 杨菊陈伟苏秀妹刘文美
Owner 广东绿宝堂健康科技有限公司
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