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Anti-ageing lactobacillus beverage containing flavonoid compounds and production method for same

A technology of flavonoids and a production method, which is applied in the field of fermented dairy product processing, can solve problems such as affecting product quality, fat floating, beverage product stratification, etc., and achieves the effects of improving the level of flavonoids and expanding anti-aging functions.

Inactive Publication Date: 2013-07-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason is that in the production technology of active lactic acid bacteria beverages, the stability of the control system is one of the key technologies to ensure the quality of beverages. If the addition of substances leads to inappropriate raw material formulations of beverages or improper control of the production process, beverage products are prone to appear. Phenomena such as stratification, fat floating or protein precipitation; and usually the natural flavonoid extract itself has a darker color and a bitter taste, adding it to dairy products will obviously affect the quality of the product

Method used

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  • Anti-ageing lactobacillus beverage containing flavonoid compounds and production method for same
  • Anti-ageing lactobacillus beverage containing flavonoid compounds and production method for same

Examples

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Effect test

Embodiment 1

[0041] Embodiment 1 is rich in the active lactic acid bacteria beverage of flavonoid compound and preparation method thereof

[0042] 1. Pretreatment of flavonoids:

[0043] The raw material of flavonoids used in this example is seabuckthorn flavonoids (hereinafter referred to as seabuckthorn flavone raw materials), purchased from Beijing Gaoyuan Shengguo Seabuckthorn Products Co., Ltd., mainly extracted from seabuckthorn fruits, in the form of dark brown powder, non-toxic and side effects, slightly bitter taste , the total flavonoid content in the raw material is about 50%.

[0044] Take 100g of the seabuckthorn flavonoid raw material, fully dissolve it in about 100ml of edible alcohol (purity about 90%); take 500g of β-cyclodextrin, and prepare it in a saturated aqueous solution at 60°C; dissolve the flavonoid compound with edible alcohol Add it into the saturated aqueous solution of β-cyclodextrin, keep stirring slowly (60-200rpm) at 60°C for 2 hours to obtain a white susp...

Embodiment 2

[0060] Embodiment 2 is rich in the active brown lactic acid bacteria beverage of flavonoid compound and preparation method thereof

[0061] 1. Pretreatment of flavonoids:

[0062] The raw materials of flavonoids used in this example are the same as those in Example 1.

[0063] Take 100g of the seabuckthorn flavonoid raw material, fully dissolve it in about 100ml of edible alcohol (about 90% purity); take 400g of β-cyclodextrin, and prepare it in a saturated aqueous solution at 62°C; dissolve the flavonoids dissolved in edible alcohol The compound was added to the saturated aqueous solution of β-cyclodextrin, and the temperature was maintained at 62°C and stirred slowly for 2 hours to obtain a white suspension, which was cooled to room temperature and left to stand overnight, filtered to obtain a precipitate, and the obtained precipitate was dried at 45°C , to obtain the pretreated flavonoids.

[0064] The pretreated flavonoids are white powder without peculiar smell. After ...

Embodiment 3

[0079] Embodiment 3 is rich in the active lactic acid bacteria beverage of ginkgo flavonoids and preparation method thereof

[0080] 1. Pretreatment of flavonoids:

[0081] The raw material of flavonoids used in this example is commercially available ginkgo flavonoids (ginkgo biloba extract), which is a light yellow-brown flowable brown-yellow powder with a slight smell of ginkgo leaves and a bitter taste. Wherein the total flavone glycoside content: 24-26% (HPLC method), total terpene lactone content 8-10% (HPLC method), bilobalide ≥ 2.5%, ginkgolide A ≥ 1.4%, ginkgolide B ≥ 1.2% %, ginkgolide C ≥ 0.9%, ginkgolic acid ≤ 1-5ppm, heavy metal content ≤ 20ppm, AS ≤ 1PPM, loss on drying ≤ 3%, residue on ignition ≤ 1.5%, and solvent residue ≤ 1%.

[0082] Get 100g of the ginkgo flavone raw material, fully dissolve in about 80ml of edible alcohol (purity about 90%); get 500g beta-cyclodextrin, and mix it in a saturated aqueous solution at 62°C; Add it to the saturated aqueous solu...

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Abstract

The invention provides an active lactobacillus beverage containing flavonoid compounds and a production method for the same. The production method comprises the following steps of: pre-treating the flavonoid compounds; adding the pre-treated flavonoid compounds in milk, or adequately dissolving the pre-treated flavonoid compounds and milk powder in water, and preparing fermentation substrate solution; producing a yoghourt base material after homogenizing and sterilizing; and producing the active lactobacillus beverage containing the flavonoid compounds by diluting. According to the production method disclosed by the invention, the flavonoid compounds are added in the active lactobacillus beverage after a special pre-treatment process, so that the product has a certain anti-ageing function because of containing the flavonoid compounds; moreover, the influences of the colour and bitter taste of the natural flavonoid compounds on the active lactobacillus beverage are furthest eliminated and reduced, so that the quality of the product is ensured; further, via the addition of the flavonoid compounds, a fermentation process can also be promoted.

Description

technical field [0001] The invention relates to an active lactic acid bacteria beverage and a preparation method thereof, in particular to an active lactic acid bacteria beverage which is added with natural flavonoids for fermentation so that the product has an anti-aging function and a preparation method thereof, belonging to the field of fermented dairy product processing. Background technique [0002] Lactic acid bacteria beverage is a fermented acidic milk-containing beverage. It usually refers to fresh milk or milk powder, vegetable protein powder, fruit and vegetable juice or sugar as raw materials, which are sterilized, cooled, inoculated with lactic acid bacteria starter, and then fermented. Products obtained by diluting (adding water, sugar solution, etc. to the fermented emulsion). Lactic acid bacteria drinks are divided into two categories according to whether there are active lactic acid bacteria in the product (whether post-sterilized or not). [0003] Active l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 董强马国文张海斌杨美清程海强
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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