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Blueberry liposome freeze-dried powder and preparation method thereof

A technology of freeze-dried powder and liposome, which is applied in food drying, the function of food ingredients, food science, etc., can solve the problems of unprotected nutritional ingredients, so as to enhance immunity, improve bioavailability, and prevent absorption. tide effect

Active Publication Date: 2014-11-19
HUBEI PROVINCE BIOTECH RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] CN100399946C discloses a "blueberry health-care functional food and its preparation method". The blueberry health-care functional food is mixed with blueberry fruit, seabuckthorn juice, jujube juice, royal jelly and mint in proportion, then vacuum freeze-dried, pulverized, and processed. Sifted into powder or compressed tablet or capsule product, this product is compatible with several nutritional ingredients without adding protective agent, resulting in no protection of effective nutritional ingredients during the preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Formula: 100g of fresh blueberry fruit, 50g of royal jelly, 5g of aldolase, 30g of polycarbonate, 70g of lecithin, 40g of poloxamer, and 30g of cyclodextrin.

[0032] Preparation steps:

[0033] ① Wash and beat the fresh blueberry fruit and mix it with royal jelly to obtain slurry A;

[0034] ②Dissolve the aldolase and polycarbonate in 150ml of water for injection, and put them in a homogenizer for homogenization treatment. The gap is 0.1mm, and then placed in an ultrasonic disperser with a frequency of 50kHz for ultrasonic treatment, and then mixed with slurry A and stirred evenly to obtain slurry B;

[0035] ③ Dissolve lecithin and poloxamer in 350ml water for injection, heat to 55°C until dissolved, then add cyclodextrin, stir evenly and cool to room temperature to obtain slurry C;

[0036] ④ Mix and stir slurry B and slurry C evenly, place in an ultrasonic disperser with a frequency of 50 kHz, and obtain slurry D after ultrasonic treatment;

[0037] 5. Put the sl...

Embodiment 2

[0040] Formula: fresh blueberry fruit 100g, royal jelly 40g, isocitrate synthase 7g, polyorthoester 30g, cephalin 60g, sorbitol ester 30g, α-cyclodextrin 20g.

[0041] Preparation steps:

[0042] ① Wash and beat the fresh blueberry fruit and mix it with royal jelly to obtain slurry A;

[0043] ② Dissolve isocitrate synthase and polyorthoester in 180ml of water for injection, and put it in a homogenizer for homogenization treatment. The pressure of the homogenizer is 18MPa and the flow rate is 6L / h. The valve seat and valve stem The gap between them is 0.1mm, and then placed in an ultrasonic disperser with a frequency of 45kHz for ultrasonic treatment, and then mixed with slurry A and stirred evenly to obtain slurry B;

[0044] ③ Dissolve cephalin and sorbitol ester in 320ml of water for injection, heat to 50°C until dissolved, then add α-cyclodextrin, stir evenly and cool to room temperature to obtain slurry C;

[0045] ④ Mix and stir slurry B and slurry C evenly, place in a...

Embodiment 3

[0049] Formula: 100g of fresh blueberry fruit, 30g of royal jelly, 8g of carbonic liver enzyme, 40g of polyphosphate, 50g of lecithin, 20g of poloxamer, and 10g of β-cyclodextrin.

[0050] Preparation steps:

[0051]① Wash and beat the fresh blueberry fruit and mix it with royal jelly to obtain slurry A;

[0052] ②Dissolve liver carbonate enzyme and polyphosphate in 200ml of water for injection, and put them in a homogenizer for homogenization treatment. The pressure of the homogenizer is 15MPa and the flow rate is 5L / h. The gap is 0.1mm, and then placed in an ultrasonic disperser with a frequency of 40kHz for ultrasonic treatment, and then mixed with slurry A and stirred evenly to obtain slurry B;

[0053] ③ Dissolve lecithin and poloxamer in 300ml water for injection, heat to 45°C until dissolved, then add β-cyclodextrin, stir evenly and cool to room temperature to obtain slurry C;

[0054] ④ Mix and stir slurry B and slurry C evenly, place in an ultrasonic disperser with ...

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Abstract

The invention discloses blueberry liposome freeze-dried powder and a preparation method thereof. The preparation method of the freeze-dried powder comprises the following steps: stirring and uniformly mixing main materials, namely blueberry and bee milk and auxiliary materials which comprise lyase, a nano-carrier, a lipidosome material, a solubilizing agent and a filling agent with injection water according to a ratio, homogenizing and carrying out ultrasonic treatment to prepare a slurry, putting the slurry into a dish and flattening, freeze-drying to obtain a semi-finished product, then crushing and sieving the semi-finished product to obtain finished blueberry liposome freeze-dried powder. Due to the adoption of nanometer immobilized enzyme technology in the preparation process of the blueberry liposome freeze-dried powder, the bioavailability of the active ingredients is greatly improved; due to the adoption of sealing function of the lipidosome material and the substances sensitive to heat, the damage to the active ingredients which comprise anthocyanin in fresh blueberry fruits and the bee milk are avoided; meanwhile, due to the adoption of homogenization and ultrasonic treatment in the preparation process, the freeze-drying process and parameters are further optimized; the content of the anthocyanin which is taken as an effective nutrition component in the product is increased by over 20%.

Description

technical field [0001] The invention belongs to a blueberry freeze-dried powder and a preparation method thereof, in particular to a blueberry liposome freeze-dried powder and a preparation method thereof. Background technique [0002] Blueberry fruit is rich in nutrients and is one of the five healthy fruits recommended by the World Food Organization. It has high economic value and broad development prospects. Nutrients include: anthocyanins, total and organic acids, phenolic acids, superoxide dismutase, pectin, pterostilbene. Blueberries contain a large amount of anthocyanins, the content of which is the highest among all fruits and vegetables. Its antioxidant properties are 50 times higher than vitamin E and 20 times higher than vitamin C. Blueberries can reduce eye fatigue And improve night vision, prevent cataract, protect capillaries and anti-oxidation, inhibit platelet coagulation, prevent the formation of thrombus and arteriosclerosis, enhance the function of joints...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
CPCA23L19/01A23L21/20A23L29/30A23L33/10A23V2002/00A23V2200/324A23V2300/10
Inventor 刘昔平刘浏徐林华陈杰枫梅媛陈晨
Owner HUBEI PROVINCE BIOTECH RES
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