31 results about "Anthoxanthin" patented technology

The invention relates to the skin-care and health-care field, in particular to a composition which has the functions of resisting radiation and improving skin moisture and consists of grape seed extract containing procyanidins or extract of other plants, evening primrose oil containing Gamma-linolenic acid or American starflower oil, collagen, aloe extract and American ginseng extract. The invention solves the difficulties that the skin is dry and lacks water due to free radical generated by external radiation, or that the skin is dry due to self ageing of an organism, thus preventing the occurrence of wrinkle and vesicle of skin, keeping the skin soft and smooth, and having extremely high market popularization value.

The strawberry freeze drying process includes: A. compounding water solution of beta-cyclodextrin of 0.08-0.12 wt% concentration; B. mixing cyanidin solution of 0.001-0.0013 wt% concentration and the beta-cyclodextrin solution of 0.08-0.12 wt% concentration; and C. setting the mixed solution and fresh strawberry in the weight ratio of 2.5-3 inside some vacuum container and vacuum pumping to 250-350 mmHg for 3-10 min. The said process can produce freeze dried strawberry with less nutritious component loss, color change and taste change and the freeze dried strawberry may be re-combined with water to restore the fresh strawberry. The said technology of the present invention may be used also for apple, pear, peach, almond, tomato and cucumber.

A process concerned with aglycon-anthoxanthin bio-conversion and purification is carried out by: dissolving anthoxanthin, regulating pH and temperature, adding enzyme A, B, C sequentially and acting a period respectively, concentrating, separating, adsorbing with macro-porous resin column and adsorbing, and concentrating and drying to obtain final product. The process has advantages such as moderate reaction conditions, less by-products and environment pollution, with higher value and without steric effect.

The invention relates to a cowpea fresh-keeping agent and a method for keeping cowpea fresh by the cowpea fresh-keeping agent. The fresh-keeping agent is prepared by adding 1.0-1.5 g of sodium alginate, 2-3 g of citric acid, 1-2 g of ascorbic acid and 0.5-1 g of procyanidine in 1 kg of pure water or cool plain boiled water sequentially, and stirring while adding, wherein the later agent is added after the former agent is completely dissolved, until the agents are completely dissolved. The method for keeping cowpea fresh by the cowpea fresh-keeping agent comprises the following steps: removing impurities from the fresh cowpeas, washing and drying the cowpeas, soaking the cowpeas for 10 min with a chlorine dioxide solution with the concentration of 150 ppm, then fishing up the cowpeas and drying, placing the cowpeas into 50 DEG C hot water to be treated for 3-5 min, cooling in pure water, and fishing up the cowpeas and drying, placing in the fresh-keeping agent to soak for 5-10 min, fishing up the cowpeas and drying, packaging the cowpeas by a polyvinyl chloride film, and storing at 8-12 DEG C. The raw materials for the fresh-keeping agent are easy to obtain; the fresh-keeping method is simple and feasible; and the cowpea fresh-kept by the method can be kept fresh for 21-25 days.

The invention discloses a method for extracting anthoxanthin from banana skin. The method comprises the following steps: raw material pretreatment, enzymolysis, water bath extraction, clarification, adsorption, concentration, freeze drying and conservation. The invention adopts a water bath extracting and big hole resin adsorbing combined method after enzymolysis for extracting anthoxanthin in the banana skin, and the obtained anthoxanthin extractive is tan, is higher in content and purity, is better in quality and conforms to Food Sanitation Standards. The anthoxanthin can improve the blood circulation of people, reduce cholesterol and lower the sickness rate of cardio-cerebrovascular diseases, and also can improve the symptom of cardio-cerebrovascular diseases, and can be used in functional food additives such as natural sweetener, natural anti-oxidant and natural coloring matters. The method provided by the invention is unique, is easy to implement, is small in energy consumption and high in benefits, improves the added value of bananas, and has a great market prospect.

There's provided a way to separate and purify kudzuvine root anthoxanthin with magnetic adsorbing resin and external magnetic field. Firstly, putting kudzuvine root into the micro wave extracting jar, charging alcohol into the jar to remove impurities and get the extracted solution of kudzuvine root anthoxanthin; putting magnetic adsorbing resin into the resin column and putting it in the adjustable magnetic field, letting the extracted solution go through the resin and collecting the solution; condensing and drying to get the product. The advantages of the invention: it's provided a easy and cheap way to separate the kudzuvine root anthoxanthin; the replacement of magnetic resin for common resin has not only maintained the adsorbing ability of resin, but also showed better capabilities in to-be-treated material amount, density of extracted solution, volume of extracted solution and utilizing cycle; the enforcement of the external magnetic field has improved the adsorbing and restoring ability of the resin. The adsorbing rate of kudzuvine root anthoxanthin is larger than 88% in the invention.

The invention discloses a blueberry vinegar beverage product and a making method of the blueberry vinegar beverage product. Aiming at solving the problem that pigments are severely damaged under the effect of microbial fermentation in the processing procedures of the blueberry fermented products at present, the invention provides the making method of a health vinegar beverage with unique flavor, mellow taste, bright liquor color, rich anthocyanosides and blueberry aroma. The formula of the product comprises 40 to 80 parts of acetic acid material liquid, 10 to 30 parts of water, 10 to 15 parts of blueberry pigments, 5 to 15 parts of xylitol, and 0.2 to 1 part of sodium carboxymethyl cellulose. The blueberry pigments are extracted and directly added to the vinegar beverage to effectively prevent acetobacter pasteurianus and Saccharomyces cerevisiae from damaging the blueberry pigments during the fermentation process so as to reduce the conversion of the blueberry pigments into other substances to the utmost extent. Furthermore, the content of natural anthocyanosides of the finished product of the vinegar beverage is effectively improved to keep the natural health efficacy owned by the blueberries at the greatest extent.

The invention relates to beverages added with resveratrol and OPC. The composition of the beverages comprises resveratrol, OPC and a stabilizer which accords with addition standards. The invention also comprises a method of the beverages added with resveratrol and OPC. The method comprises a process of simultaneously adding resveratrol, OPC and the stabilizer into base materials of the beverages. At present, various beverages added with resveratrol and OPC are still blank in markets, so the development of the beverages added with resveratrol and OPC has broad market application prospects.

The invention discloses a preparation method of cookies rich in anthocyanin flavor and belongs to a cookie processing technology. The method includes the following steps of blending anthocyanin powderwith low-gluten wheat flour sold in the market according to a certain proportion, adding plant shortening sold in the market, refined cane sugar, refined salt, sodium bicarbonate and distilled waterinto the flour in sequence, mixing the materials above uniformly, manually stirring the mixture with uniform strength under the room temperature for a certain time, then directly injecting dough intoa culture dish in the length of 60 mm without standing and pressing after flour adjustment, pressing the dough into cookie blanks uniform in thickness, baking the cookie blanks in an oven for a certain time, and then cooling finished products to the room temperature. The cookies prepared according to the method are unique in flavor and novel in color, anthocyanin in the cookies can inhibit formation of glycosylation end-products (AGEs) in the human body and have certain anti-glycosylation efficacy, functional food which is rich in nutrient and has a healthcare function and a prevention effectcan be provided for people, and the preparation method has a great application prospect and a broad market space.

The invention relates to a processing method of high-quality blueberry concentrated juice with a high anthocyan content. The processing method comprises the following steps of breaking raw materials, squeezing juice from the broken materials, separating the juice, performing ultrafiltration with a ceramic membrane and then performing concentration and dehydration with a reverse osmosis membrane so as to obtain the blueberry preconcentrated juice; performing molecular distillation on the blueberry preconcentrated juice, and collecting distillate and raffinate; performing vacuum low-temperature concentration on the raffinate so as to obtain the blueberry concentrated juice; reexchanging and mixing the blueberry concentrated juice with the distillate, and then performing uniform stirring so as to obtain the high-quality blueberry concentrated juice with the high anthocyan content. Through the concentration manner, the obtained high-brix-degree blueberry concentrated juice and light components prepared through molecular distillation and containing the fragrance component of blueberries are reexchanged and mixed, and finally, the high-quality blueberry concentrated juice is prepared. Through the adoption of the concentration manner, the internal fragrance of the blueberries can be effectively actuated, the stability of the fragrance of the beverages in the storage life of the concentrated juice and the shelf life of a beverage is improved; besides, the bitter taste in the blueberry concentrated juice can be eliminated, so that the concentrated juice has the advantage of being fragrant, sweet and mellow in mouth feel.

The invention relates to a cowpea fresh-keeping agent and a method for keeping cowpea fresh by the cowpea fresh-keeping agent. The fresh-keeping agent is prepared by adding 1.0-1.5 g of sodium alginate, 2-3 g of citric acid, 1-2 g of ascorbic acid and 0.5-1 g of procyanidine in 1 kg of pure water or cool plain boiled water sequentially, and stirring while adding, wherein the later agent is added after the former agent is completely dissolved, until the agents are completely dissolved. The method for keeping cowpea fresh by the cowpea fresh-keeping agent comprises the following steps: removing impurities from the fresh cowpeas, washing and drying the cowpeas, soaking the cowpeas for 10 min with a chlorine dioxide solution with the concentration of 150 ppm, then fishing up the cowpeas and drying, placing the cowpeas into 50 DEG C hot water to be treated for 3-5 min, cooling in pure water, and fishing up the cowpeas and drying, placing in the fresh-keeping agent to soak for 5-10 min, fishing up the cowpeas and drying, packaging the cowpeas by a polyvinyl chloride film, and storing at 8-12 DEG C. The raw materials for the fresh-keeping agent are easy to obtain; the fresh-keeping method is simple and feasible; and the cowpea fresh-kept by the method can be kept fresh for 21-25 days.

The invention relates to a preparation method of a blueberry fruit clear juice sour beverage. The method comprises the following steps of pretreating blueberry fruits, separating peel from fruit flesh, preparing clear juice from the fruit flesh, treating the peel, mixing the treated peel with auxiliary materials, performing fermentation, finally, leaching fermentation products, and mixing a leaching solution with the clear juice. Through leached anthocyan, the problem that the clear juice beverage is insufficient in color is just solved, and besides, the anthocyan is natural pigment and has the efficacy of protecting eyesight; ethanol can also extract pectin components, the pectin exists in most of the fruit peel, under the condition of microwave pretreatment, the pectin easily dissolves, and the extracted peel pectin can facilitate the finished beverage product to easily present gelatiniform. The components are uniformly mixed, and the phenomenon of precipitation is not liable to generate.

The invention discloses a perilla enzyme beverage which is prepared from the following components in percentage by mass: 10 percent of enzyme concentrate, 5 percent of honey, 0.5 percent of procyanidine, 0.5 percent of seasoning salt and the balance of perilla solution. According to the perilla enzyme beverage disclosed by the invention, a formula is simple, and various components are reasonably matched and are nutritionally complementary; the prepared beverage is natural in color and luster, free from foreign smell and good in mouthfeel; if the perilla enzyme beverage is drunk for a long time, a health-care effect can be realized.

The invention discloses a new application of a black bean peel anthocyanin extract to antagonism of organism damage caused by lead exposure, and belongs to the technical field of a new application ofactive substances. Acute and chronic lead exposure can cause a series of behavioral deficiency and functional damage of organisms, and black bean peel and anthocyanin components thereof have multipleefficacy of eliminating oxygen free radicals, resisting inflammation, resisting tumors, preventing aging, reducing blood sugar, reducing blood lipid, preventing cardiovascular diseases and the like. The invention discloses a technical scheme that the black bean peel anthocyanin extract disclosed by the invention can effectively relieve damage of fruit fly life, action and the like caused by lead exposure, and further limits a technical scheme that the black bean peel anthocyanin extract exerts beneficial effects through stable regulation on the iron metabolism of organisms. The invention provides a nutrient scheme of applying black bean peel anthocyanin extract to antagonism of lead damage for the first time, through detection of a plurality of indexes, notable technique effects of the black bean peel anthocyanin extract are confirmed, further development of the new application value of the black bean peel and the anthocyanin extract thereof is facilitated, and a new scheme is providedfor intervention, prevention and relief of lead exposure damage through food and nutrient absorption.

The invention provides a drying method for broccoli leaves. The broccoli leaves are used as raw materials and dried at low temperature in advance, and the water content is reduced to be 17% or below; the broccoli leaves are frozen and dried in a vacuum mode. When the broccoli leaves are dried at low temperature in advance to enable the water content to be reduced to be 17% or below, the content of crude protein, the content of procyanidine and the content of thioglycoside in the broccoli leaves are retained mostly; the broccoli leaves are frozen and dried in a vacuum mode continuously, ingredients easy to oxidize are well protected, heat-sensitivity ingredients in materials are retained easily, and the content of nutritional ingredients and the content of functional substances in the obtained broccoli leaves are remarkably higher than those in broccoli leaves which are dried in hot wind and dried in vacuum, while are not dried at low temperature in advance and are not frozen and dried in a vacuum mode. In addition, the method combines low-temperature predrying with low-temperature fast freezing and drying, energy sources can be saved, processing cost is saved, and economic benefits are improved.

The present invention provides a concentrated purple cabbage clear juice product and a preparation method thereof. Water is added into purple cabbages and the purple cabbages are broken into a purple cabbage pulp, the purple cabbage pulp is heated, the heated purple cabbage pulp is subjected to enzymatic hydrolysis, the enzyme hydrolyzed pulp is squeezed, the purple cabbage squeezed liquid is subjected to enzymatic hydrolysis, the enzyme hydrolyzed purple cabbage pulp is filtered, and the filtered purple cabbage pulp is concentrated to obtain a concentrated purple cabbage clear juice finished product. The concentrated purple cabbage clear juice product is characterized in that citric acids are added to conduct color protection in the breaking, a purple cabbage heating passivation enzyme and a fruit pulp enzyme are added to improve the juice yield rate, and at the same time the preparation method facilitates anthocyanin extraction to obtain the purple cabbage clear juice high in anthocyanin content.

The invention discloses a making method of highland barley and soybean protein meal replacement biscuits. The biscuits comprise the following components in percentage by weight: highland barley powder56.384%, soybean protein powder 6.923%, anthocyanin 0.307%, skim milk powder 6.923%, potassium sorbate 0.031%, xylitol 2.5%, egg liquid 15.384%, beta-cyclodextrin 0.062%, honey 2.5%, baking soda 0.831%, and barley leaf powder 7.692%. The defects that commercially available highland barley products are hard in texture and difficult to eat are overcome through selection of raw materials and adjustment of the ratio, then the taste of the products is optimized, and finally a novel meal replacement product, which is high in protein and fiber content, delicious and nutrient, and has the anti-agingeffect and is convenient to carry, is obtained. The product is simple in raw materials and rich in nutrients, and can achieve excellent satiety while ensuring balanced nutrients. The highland barley and soybean protein meal replacement biscuits are suitable for people having appeals of maintaining beauty, keeping young and slimming the body.

The invention provides high-color-number potato condensed juice and a preparation method. According to the high-color-number potato condensed juice, colored potatoes are used as raw materials, and through treatment of cleaning, peeling, mashing, enzymolysis and yeast fermentation treatment, condensed juice of which the soluble solids are 63-65Brix, and the color number E is greater than or equal to 4.0 is obtained. The high-color-number potato condensed juice has the beneficial effects that microzymes are used for fermentation, so that the color number of the condensed juice is increased, theanthocyan stability in the condensed juice is increased, and further, the color number of the potato condensed juice and the color shade of products are guaranteed.

The invention discloses a preparation method of fermented blueberry juice, which belongs to the technical field of microbial fermentation. In order to solve the problems that blueberries are not easyto store, beneficial components are easy to degrade and nutritional values are easy to lose, the invention provides a preparation method of fermented blueberry juice. The method comprises the following steps: mixing blueberries and water according to a material-liquid ratio of 1g: (1-3ml), crushing the material, and filtering the material to obtain a filtrate; supplementing a carbon source and a nitrogen source into the filtrate, and performing steps of mixing, refining and sterilizing; inoculating lactobacillus plantarum J26 and lactobacillus paracasei TD062 into the sterilized homogenate according to a ratio of (1: 1)-(3: 1); and performing constant-temperature fermentation at 31-43 DEG C for 12-48 hours to obtain the prepared blueberry juice. The fermented blueberry juice prepared by the method retains anthocyanin and phenolic substances in blueberries to the maximum extent, solves the problem of short storage period of blueberries, solves the problems that beneficial components areeasy to degrade and nutritional values are easy to lose, and provides consumers with the fermented blueberry juice with rich nutrition.

The invention relates to a preservative for chilled beef. The preservative is prepared from the following raw materials in percentage by weight: 0.02-0.5% of lotus seed pot procyanidins, 0.01-0.5% oflitchi rind procyanidins, 0.01-0.5% of coriander leaf extract and the balance of water. The preservative for the chilled beef has the advantages that the preservative has a remarkable freshness preservation effect, and can extend the shelf life of the chilled beef from 7 days to 14 days; the preservative is derived from natural products, and is free from synthetic additives, thereby meeting needsof people for safety and non-toxicity.

A process concerned with aglycon-anthoxanthin bio-conversion and purification is carried out by: dissolving anthoxanthin, regulating pH and temperature, adding enzyme A, B, C sequentially and acting aperiod respectively, concentrating, separating, adsorbing with macro-porous resin column and adsorbing, and concentrating and drying to obtain final product. The process has advantages such as moderate reaction conditions, less by-products and environment pollution, with higher value and without steric effect.

The invention discloses a green tea processing method capable of realizing the better color. The method includes steps as follows: fixation treatment is performed: tea leaves are subjected to dehydration and enzyme inactivation; rolling treatment is performed: the tea leaves are subjected to primary rolling by the aid of a tea leaf rolling machine or manually after being cooled; drying treatment is performed: the tea leaves are dried and subjected to roasting dehydration; the tea leaves are packaged. The method has the beneficial effects as follows: when fixation treatment is performed on thetea leaves with the green tea processing method, the tea leaves are subjected to dehydration treatment through low-temperature air blowing, moisture in the tea leaves is evaporated, and the staying time of the tea leaves inside a drum type fixation machine or an iron pan is shortened, so that damage to chlorophyll in the tea leaves is reduced, and compared with a traditional processing method, thegreen tea processed with the method has the jade green color; and meanwhile, when the tea leaves are subjected to roasting dehydration, carbon dioxide is introduced, so that the tea leaves can be prevented from making excessively contact with oxygen at the high temperature, oxidation of anthoxanthin is reduced, and the tea is prevented from yellowing or going red.

The invention provides a method for extracting oligomeric proanthocyanidins (OPC) from OPC-containing plant sources. The method is characterized in that: in the extracting process, conditions of no oxygen or low oxygen and low temperature are kept and a lightproof environment is used. The invention also provides the oligomeric proanthocyanidins extracted by the method; and the oligomeric proanthocyanidins is characterized by being rich in proanthocyanidins oligomers, and the extract can be auto-oxidized under the natural condition. The invention also provides application of proanthocyanidins products prepared by the method in removing superoxide anion radicals O2- and hydroxyl radicals HO.

The invention discloses a method for extracting anthoxanthin from banana skin. The method comprises the following steps: raw material pretreatment, enzymolysis, water bath extraction, clarification, adsorption, concentration, freeze drying and conservation. The invention adopts a water bath extracting and big hole resin adsorbing combined method after enzymolysis for extracting anthoxanthin in the banana skin, and the obtained anthoxanthin extractive is tan, is higher in content and purity, is better in quality and conforms to Food Sanitation Standards. The anthoxanthin can improve the blood circulation of people, reduce cholesterol and lower the sickness rate of cardio-cerebrovascular diseases, and also can improve the symptom of cardio-cerebrovascular diseases, and can be used in functional food additives such as natural sweetener, natural anti-oxidant and natural coloring matters. The method provided by the invention is unique, is easy to implement, is small in energy consumption and high in benefits, improves the added value of bananas, and has a great market prospect.

The strawberry freeze drying process includes: A. compounding water solution of beta-cyclodextrin of 0.08-0.12 wt% concentration; B. mixing cyanidin solution of 0.001-0.0013 wt% concentration and the beta-cyclodextrin solution of 0.08-0.12 wt% concentration; and C. setting the mixed solution and fresh strawberry in the weight ratio of 2.5-3 inside some vacuum container and vacuum pumping to 250-350 mmHg for 3-10 min. The said process can produce freeze dried strawberry with less nutritious component loss, color change and taste change and the freeze dried strawberry may be re-combined with water to restore the fresh strawberry. The said technology of the present invention may be used also for apple, pear, peach, almond, tomato and cucumber.