Sugarcane bioactive ingredient composition, functional health food and preparation method thereof

A bioactive ingredient, health food technology, applied in food extraction, food ingredients, food science and other directions, can solve the problems of brown sugar with many harmful impurities, white sugar without nutrition, loss of beneficial substances, etc.

Active Publication Date: 2018-06-19
长沙普源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] China is a big sugar-producing country, but the current sucrose production process has too many harmful impurities in brown sugar, and white sugar has no nutrition, and beneficial substances such as octacosanol, polyphenols, and flavonoids are lost

Method used

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  • Sugarcane bioactive ingredient composition, functional health food and preparation method thereof
  • Sugarcane bioactive ingredient composition, functional health food and preparation method thereof
  • Sugarcane bioactive ingredient composition, functional health food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0132] Extraction of sugarcane polyphenols extract:

[0133] Step 1: Remove impurities such as old leaves and soil from the sugarcane tips and blanch to kill enzymes. The blanching temperature is 80°C, and water is used as the blanching liquid. The blanching time is 2 minutes: immerse the blanched sugarcane tips in ice In the water mixture, the temperature of the sugarcane tip is lowered to below 8°C; the cooled sugarcane tip is immediately drained to prevent residual water from entering the extraction process and causing errors. Cut into small pieces, put them into a crusher, and extract the broken sugarcane tips with ethanol at a temperature of 60°C. The extraction time is 2 hours, the extract is combined with the juice extruded from sugarcane shoots, filtered, heated to concentrate the combined juice, the obtained concentrate is crude polyphenols, the volatilized organic solvent is recovered, and the polyphenol content is determined by the Folin method. The determination m...

preparation example 2

[0137] Extraction of sugarcane flavonoids extract:

[0138] 100 g of sugarcane tip raw material after chopping use 60% ethanol to extract 2 times ultrasonically with the solid-liquid ratio impregnation method of 1: 15 (mass volume ratio), each 1 hour, extracting solution merges, decompression (pressure<0.09MPa ) concentrated to obtain raw material extract. Then the raw material extract is passed through a chromatographic column filled with D101 macroporous adsorption resin, and sugar and other water-soluble impurities are washed off with pure water. , after washing off sugar and other water-soluble impurities with pure water, then use the ethanol-water solution with a volume percentage concentration of 60% to carry out gradient elution, collect the eluent with a volume percentage concentration of 60%, and decompress (pressure<0.09 MPa) concentrated, use alkaline solution to adjust the pH value of the concentrated eluent to be 10, then extract 2 times with 2 times the volume o...

Embodiment 1

[0140] Nutritious sucrose containing octacosanol, sugarcane polyphenols extract and sugarcane flavonoids extract: 40mg of octacosanol (nominal content 50%), 30mg of sugarcane polyphenols extract and sugarcane flavonoids Mix 20 mg of sucrose, add sucrose to 98g, grind into fine powder, mix evenly, and then sterilize, and pack the fine powder in bags, which is No. 2 nutritional sucrose.

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PUM

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Abstract

The invention relates to a cane sugar-based functional food product prepared via adding of products containing a plurality of active ingredients. Sugarcane extracts containing octacosanol, sugarcane polyphenols, and sugarcane flavonoids can be extracted from bagasse, sugarcane leaves, and sugarcane paste. The sugarcane extracts can be added into the cane sugar-based functional food product so as to improve sensory characteristics. The invention also relates to applications of the cane sugar-based functional food product as functional food; the cane sugar-based functional food product can be used for reducing cholesterol and triglyceride content, improving physical power, endurance, vigor, and human body immunity, possesses antioxidation functions, and is capable of protecting artery and the cardiovascular circulation system.

Description

technical field [0001] The present invention relates to a functional health food, in particular to a functional health food with sucrose, octacosanol, sugarcane polyphenol extract, sugarcane flavonoid extract and their composition as main components and its preparation method. Background technique [0002] Sugar production was pioneered in China. As early as 3,000 years ago, there was a record in China of using grains to make caramel. According to the records of "Qi Min Yao Shu", it can be seen that China had already produced sucrose in the Later Han Dynasty. Sucrose is one of the basic food additives for human beings and plays an important role in human nutrition and health. Human beings enjoy the sweetness of sucrose and the food produced by using sucrose as an additive, and also use hundreds of living substances produced from sucrose. [0003] Sucrose is a safe nutritional sweetener. After being eaten, it is converted into glucose and fructose by invertase in the gastr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/105
CPCA23V2002/00A23V2250/2132A23V2250/2116A23V2300/14
Inventor 肖方青袁秀菊肖峰
Owner 长沙普源生物科技有限公司
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