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Novel anthocyanin functional beverage

An anthocyanin, functional beverage technology, applied in the application, food preparation, food science and other directions, can solve the problem of not really considering the transfer of functional ingredients - anthocyanin, etc., to reduce cholesterol and low density lipoprotein levels. , Improve self-resistance, prevent the body from peroxidation

Inactive Publication Date: 2012-08-08
WENZHOU MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Looking at the above, the research status of black rice or anthocyanin beverages, we found that although many researchers are engaged in research, most of them follow the production process of traditional milk beverages such as rice and corn, and do not really consider the production process of beverages. During the process, the functional ingredient - anthocyanin is transferred to the beverage to the greatest extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1 Preparation of anthocyanin novel functional beverage

[0043] The present invention prepares described anthocyanin novel functional beverage according to the following components, and its proportioning ratio is as follows:

[0044]

[0045] The present invention prepares the method for anthocyanin novel functional drink:

[0046] 1. Preparation of black rice bark extract. ① Accurately weigh the black rice and pass it through a 40-mesh sieve on the rice polishing machine for 1.5 minutes, collect the first polished rice and the first rice skin (called black rice skin I); then put the first polished rice back Continue to finish milling for 1.5min in the rice polishing machine, and collect polished rice and second rice skin (called black rice skin II) respectively simultaneously. 2. Get a certain amount of black rice skin, add sherwood oil, material-liquid ratio 1: 5, 60 ℃ of water baths, leaching 60min, ultrasonic 50KHz assists, drain the sherwood oil part; ...

Embodiment 2

[0052] The stability research of embodiment 2 beverages

[0053] 1. Effect of light on anthocyanins

[0054] The effects of different light conditions on the content of anthocyanins in beverages were different. The content of anthocyanins decreased significantly under outdoor sunlight conditions, and the longer the time, the more obvious the decrease. Under the condition of indoor natural light, the content of anthocyanin also shows a slow decline trend, and there is no obvious change in the content of anthocyanin under the condition of indoor darkening, which shows that anthocyanin is particularly sensitive to light, and attention should be paid to avoiding light during processing and storage.

[0055] Table 1 Effect of light on anthocyanins

[0056]

[0057] 2. Effect of temperature on anthocyanins

[0058]The content of anthocyanins in beverages varies significantly under different temperature conditions. At 20°C, anthocyanins are relatively stable, but with the incr...

Embodiment 3

[0065] The safety evaluation of embodiment 3 beverages

[0066] 1. Maximum tolerance test

[0067] On the basis of the pre-experiment, 16 healthy ICR mice weighing 18-22 g, half male and half male, were randomly divided into normal saline group (control) and experimental group, with 8 mice in each group. / 10g gavage, the control group was gavaged with the same amount of distilled water, gavaged three times within 24h (every interval of 4h), while fasting and water deprivation. Then, they were reared in separate cages under the same conditions, observed for 14 days, and recorded the reaction of the animals.

[0068] After continuous observation for 14 days, it was found that none of the mice died, and there were no abnormalities in appearance, signs, diet, mental state, and behavioral activities; there were no abnormal secretions from the eyes, nose, and mouth; the mice were dissected and the organs The heart, liver, spleen, lung, and kidney were compared with the control gro...

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Abstract

The invention relates to health care functional beverage, in particular to health care beverage taking black rice anthocyanin as a main functional component. The novel anthocyanin functional beverage is formed by mixing and preparing main ingredients, i.e. anthocyanin, cane sugar, citric acid and the like according to a certain proportion, is higher in nutritional value and can satisfy the demands of enhancing the oxidation resistance of an organism and promoting the immune function of the organism. Meanwhile, the novel anthocyanin functional beverage has the effects of adjusting the blood fat, reducing the cholesterol and the like, is suitable for various crowds and has the health care function.

Description

technical field [0001] A health-care functional drink, in particular to a functional drink with black rice anthocyanin as the main component. Background technique [0002] The people of our country utilize the rich nutritive value and unique physiological function of black rice very early, are processed into products such as black rice porridge, black rice flour and black rice wine. There are health products such as fermented alcohol-free or low-alcohol black rice drinks, fermented black rice yoghurt, and health-care black rice porridge by using black rice as the main raw material or adding other health food ingredients in the Chinese market. For example: Shanghai Taikang Food Factory and Shanghai Agricultural College have jointly developed a series of black rice eight-treasure porridge with fragrant glutinous rice, black glutinous rice, black glaze, red beans, lotus hearts, red dates, walnut kernels, raisins, rice kernels, white fungus, and sugar. product. The Biotechnolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L1/30
Inventor 金丽琴
Owner WENZHOU MEDICAL UNIV
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