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Method for increasing content of procyanidine in Cascara

A technology of anthocyanin content and peel tea, which is applied to bacteria, tea substitutes, lactobacilli and other directions used in food preparation, can solve problems such as large loss of proanthocyanidins.

Inactive Publication Date: 2021-03-30
普洱学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing method of preparing coffee peel tea is generally: drying after peeling, micro-fermentation and then baking, the loss of proanthocyanidins in coffee peel tea prepared by the existing method is relatively large; therefore, it is urgent to find a method to increase the content of proanthocyanidins in coffee peel tea

Method used

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  • Method for increasing content of procyanidine in Cascara
  • Method for increasing content of procyanidine in Cascara
  • Method for increasing content of procyanidine in Cascara

Examples

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Effect test

Embodiment 1

[0021] A method for improving proanthocyanidin content in coffee peel tea, specifically comprising the following steps:

[0022] (1) Choose fresh coffee cherries of the same maturity, wash, dry, and peel the peeled coffee cherries, and then crush the peeled coffee cherries for later use.

[0023] (2) Activate the purchased Lactobacillus acidophilus, insert it into MRS liquid medium, culture it at 37°C for 24h, then centrifuge it at 4000r / min for 10min, wash the precipitated colony with sterile saline, and then dissolve it in In distilled water, prepare a bacterial suspension with a viable count of 2.6×109 CFU / mL.

[0024] (3) Add yeast extract to the coffee peel obtained in step (1) to supplement nitrogen source, add sucrose to supplement carbon source, then homogenize, adjust pH to 4, inoculate Lactobacillus acidophilus in a ratio of 6% by mass percentage, and cultivate until the number of live bacteria is 10 9 CFU / mL is considered as the end point of fermentation.

[0025...

Embodiment 2

[0027] A method for improving proanthocyanidin content in coffee peel tea, specifically comprising the following steps:

[0028] (1) Choose fresh coffee cherries of the same maturity, wash, dry, and peel the peeled coffee cherries, and then crush the peeled coffee cherries for later use.

[0029] (2) Activate the purchased Lactobacillus acidophilus, insert it into MRS liquid medium, culture it at 37°C for 24h, then centrifuge it at 4000r / min for 10min, wash the precipitated colony with sterile saline, and then dissolve it in In distilled water, prepare a bacterial suspension with a viable count of 2.6×109 CFU / mL.

[0030] (3) Add yeast extract to the coffee peel obtained in step (1) to supplement the nitrogen source, add sucrose to supplement the carbon source, then homogenize, adjust the pH to 5, inoculate Lactobacillus acidophilus at a ratio of 5% by mass, and cultivate until the number of live bacteria is 10 9 CFU / mL is considered as the end point of fermentation.

[003...

Embodiment 3

[0033] A method for improving proanthocyanidin content in coffee peel tea, specifically comprising the following steps:

[0034] (1) Choose fresh coffee cherries of the same maturity, wash, dry, and peel the peeled coffee cherries, and then crush the peeled coffee cherries for later use.

[0035] (2) Activate the purchased Lactobacillus acidophilus, insert it into MRS liquid medium, culture it at 37°C for 24h, then centrifuge it at 4000r / min for 10min, wash the precipitated colony with sterile saline, and then dissolve it in In distilled water, prepare a bacterial suspension with a viable count of 2.6×109 CFU / mL.

[0036] (3) Add yeast extract to the coffee peel obtained in step (1) to supplement the nitrogen source, add sucrose to supplement the carbon source, then homogenize, adjust the pH to 4.5, inoculate Lactobacillus acidophilus at a ratio of 4% by mass, and cultivate until the number of live bacteria is 10 9 CFU / mL is considered as the end point of fermentation.

[0...

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Abstract

The invention discloses a method for increasing the content of procyanidine in Cascara, and belongs to the technical field of Cascara processing. The method comprises the following steps: selecting fresh coffee fruits with the same maturity, cleaning, drying in the air, peeling, and crushing peeled coffee peels for later use; the method comprises the following steps: adding a yeast extract to coffee pericarp to supplement a nitrogen source, adding sucrose to supplement a carbon source, homogenizing, adjusting the pH value to 4-5, adding plant hormones of 1mg / L 2.4-D and 2mg / L KT, inoculating lactobacillus acidophilus according to a mass percentage of 4-6%, and carrying out sealed culture until the viable count is 109CFU / mL to obtain a fermentation end point; blanching the coffee peel in steam at 90-100 DEG C for 1.5-5 minutes, and exposing the blanched coffee peel in the sun until the coffee peel is dry and crisp and hermetically stored; and the method provided by the invention can significantly improve the content of procyanidine in the Cascara.

Description

technical field [0001] The invention relates to a method for increasing the content of proanthocyanidins in coffee peel tea, belonging to the technical field of coffee peel tea processing. Background technique [0002] Proanthocyanidins (PC) is a general term for a large class of polyphenolic compounds that widely exist in plants. It has strong antioxidant and free radical elimination effects, can effectively eliminate superoxide anion free radicals and hydroxyl free radicals, and is also involved in phosphoric acid. , the metabolism of arachidonic acid and protein phosphorylation, protect lipids from peroxidative damage; it is a powerful metal chelating agent, which can chelate metal ions and form inert compounds in the body; protect and stabilize vitamin C, help Vitamin C absorption and utilization. Proanthocyanidins are widely distributed and exist in the skins, shells, seeds, cores, flowers, and leaves of many plants. Grape seeds have the highest content of proanthocyan...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34A23V2400/113
Inventor 罗娅婷崔现亮罗银玲潘耕耘张春花马晓玲熊学娟和晓宇
Owner 普洱学院
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