Antioxidant-Stabilized Hemp Seed Base for Oxidation Control
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Solution Overview
Problem
Challenges exist in producing hemp seed beverages that maintain good smell and taste, as well as ensuring stability and nutritional value, due to the fatty acids and amino acids in hemp seeds.
Innovation Solution
A method involving the processing of hemp seeds with water and antioxidants, such as rosemary extract, tocopherol, or vitamin C, to form a hemp seed slurry, followed by steps like hydrolysis and ultra-high temperature processing, to stabilize the base and beverage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If hemp seeds are processed into a beverage using conventional methods, then the beverage has high nutritional value with essential fatty acids and amino acids, but the smell and taste deteriorate due to oxidation
Solution Approach 1:
The patent applies preliminary action by adding antioxidants to the hemp seed slurry before processing and storage. This preventive measure is taken at the earliest stage of production to protect the fatty acids and amino acids from oxidation, thereby maintaining both nutritional value and sensory quality throughout the beverage's shelf life
Solution Approach 2:
The patent uses antioxidants as intermediary substances that mediate between the hemp seed components and oxygen. These antioxidants act as protective agents that prevent direct oxidation of the essential fatty acids and amino acids, preserving the nutritional value while preventing harmful oxidation reactions
2Adaptability or versatility
If hemp seed slurry is stored before further processing, then production flexibility is improved, but oxidation occurs leading to poor smell and taste
Solution Approach 1:
The patent applies preliminary action by adding antioxidants to the hemp seed slurry before storage. This preventive measure enables the slurry to be stored for extended periods without oxidation, thereby providing production flexibility while maintaining quality
Solution Approach 2:
The patent converts the potentially harmful effect of oxygen exposure during storage into a beneficial outcome by using antioxidants. The antioxidants transform the oxidation risk into an opportunity for extended storage and production flexibility, as the slurry remains stable and protected from degradation
3Stability of the object's composition
If antioxidants are added to prevent oxidation, then stability and taste are improved, but additional processing steps are required
Solution Approach 1:
The patent merges the antioxidant addition step with the existing slurry preparation process. By incorporating antioxidants during the initial mixing stage rather than as a separate subsequent step, the method maintains stability improvement while minimizing additional process complexity
Solution Approach 2:
The patent makes the antioxidant addition serve multiple functions: it prevents oxidation, maintains taste quality, preserves nutritional value, and enables storage flexibility. This multi-functionality reduces the need for separate specialized processing steps, thereby improving stability without significantly increasing device complexity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a stable hemp seed base and beverage with maintained flavor and nutritional value, preventing oxidation and ensuring a pleasant mouthfeel.
Implementation Method 1
introducing one or more antioxidants to the hemp seed slurry, and obtaining the hemp seed base from the hemp seed slurry
Implementation Method 2
The beverage is then pasteurized to kill harmful bacteria and extend shelf life
Data Source
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AI summary
A method (300) for producing a hemp seed base (12) to be used for human consumption is provided. The method (300) comprising: providing (S302) hemp seeds (10a); processing (S304) the hemp seeds (10a) and water (10b) into a hemp seed slurry; introducing (S306) one or more antioxidants (10c) to the hemp seed slurry and obtaining (S316) the hemp seed base (12) from the hemp seed slurry. The disclosure further relates to a method for producing a hemp seed beverage (14) to be used for human consumption.