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Salsola collina liquid milk and preparation method thereof

A technology of solanum japonicus and liquid milk, which is applied to the field of liquid milk of Solanum japonicus and its preparation, can solve the problems that flavonoids and alkaloids cannot give full play to their nutritional value and health-care effects, flavonoids and alkaloids are destroyed, and the like. The effect of maintaining the same activity, good stability, and simple method

Inactive Publication Date: 2014-07-09
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is: to provide a liquid milk of pig's hair and its preparation method, which can effectively solve the problem that the flavonoids and alkaloids in the pig's hair will be destroyed in the application of the existing pig's hair, and the flavonoids and biological Alkali cannot be organically combined with milk, which leads to the problem that it cannot fully exert its nutritional value and health care function

Method used

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preparation example Construction

[0030] A preparation method for liquid milk of pig hairy vegetables, comprising the following steps:

[0031] Step (1), cleaning, drying, crushing:

[0032] Using flowing water to clean the pig's hair dish; then put the whole pig's hair dish into a vacuum drying box for vacuum drying, and then pulverize it with a pulverizer after drying;

[0033] Step (2), the extraction of flavonoids in pig hairy vegetables:

[0034] Ultrasonic extraction is used to extract flavonoids. The process conditions are: use ethanol solution with a mass concentration of 50-60% as the extractant, add 30 milliliters of ethanol solution per gram of pig hairy vegetables, add sodium hydroxide solution to adjust the pH value of the extract to 13, The extraction temperature is 70-80°C. After ultrasonic extraction, the residue of vetch will be used for later use, and the extract will be concentrated under reduced pressure. After further separation by AB-8 macroporous resin, the purified flav...

Embodiment 1

[0047] A preparation method for liquid milk of pig hairy vegetables, comprising the following steps:

[0048] Cleaning, drying, and pulverization: Clean the pigskin with running water; then put the whole pigskin into a vacuum drying box for vacuum drying, and then grind it with a pulverizer after drying. The fineness of the pulverization is 150 mesh.

[0049] Extraction of flavonoids in scallops: Ultrasonic extraction is used to extract flavonoids, the process conditions are: use ethanol solution with a mass concentration of 50% as the extractant, add 30 ml of ethanol solution per gram of slaw, add sodium hydroxide solution to adjust The pH value of the extract is 13, the extraction temperature is 80°C, and the extraction time is 120 min. After ultrasonic extraction, the pig hair vegetable residue is used for later use. The extract is concentrated under reduced pressure and further separated by AB-8 macroporous resin to obtain pig hair Purified vegetable flavonoids.

[0...

Embodiment 2

[0060] A preparation method for liquid milk of pig hairy vegetables, comprising the following steps:

[0061] Cleaning, drying, and pulverization: Clean the pigskin with running water; then put the whole pigskin into a vacuum drying box for vacuum drying, and then grind it with a pulverizer after drying. The fineness of the pulverization is 200 mesh.

[0062] Extraction of flavonoids from slaw: Ultrasonic extraction is used to extract flavonoids. The process conditions are: use ethanol solution with a mass concentration of 55% as the extractant, add 30 ml of ethanol solution per gram of slaw, add sodium hydroxide solution to adjust The pH value of the extract is 13, the extraction temperature is 75°C, and the extraction time is 110 min. After ultrasonic extraction, the pig hair vegetable residue is used for later use. The extract is concentrated under reduced pressure, and further separated by AB-8 macroporous resin to obtain pig hair Purified vegetable flavonoids.

[006...

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PUM

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Abstract

The invention relates to the technical field of food processing, and comprises the following steps: cleaning, drying and pulverizing the slaw liquid milk, extracting flavonoids and alkaloids in the slaw by ultrasonic extraction, and then The vetch extract is mixed with milk, and finally the mixed vetch extract and fresh milk are homogenized, sterilized at ultra-high temperature, cooled, and filled and sealed by a packaging machine. The liquid milk of pigskin is composed of pigskin extract and fresh milk at a volume ratio of 1:30, and the pigskin extract is composed of purified flavonoids, purified alkaloids and water, adding 1 gram of pigskin per liter of water. It is made by mixing the purified flavonoids and 1.5 grams of purified alkaloids. The invention organically combines the flavonoids and alkaloids in the slaw with milk, and scientifically matches them, so that the obtained slaw liquid milk has good taste and has both nutritional value and health care function.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kind of liquid milk of pig hairy vegetables and a preparation method thereof. Background technique [0002] Dairy products are the closest to "perfect" food, containing almost all the nutrients needed for biological activities, such as energy, nutrition, immunity, strengthening, physiological regulation and many other substances. The biological value of milk protein is 85, and that of cereals is only 50-65; while milk contains the most animal protein, surpassing beef and pork; its nutritional value is unmatched by other foods, especially calcium. [0003] Porcini is rich in nutrients and contains a variety of physiologically active substances. The whole plant contains flavonoids, alkaloids, sterols and sugars. As a medicinal material with a good antihypertensive effect, there is no quality standard for this medicinal material in the national pharmacopoeia and local sta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152
Inventor 刘建学栢凤女韩四海罗登林潘向昆李佩艳孟祥平徐宝成张笑迎
Owner HENAN UNIV OF SCI & TECH
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