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Hawthorn fruit fermentation technology with contents of citric acid and tannin reduced

A technology of citric acid and hawthorn, which is applied in the direction of food science, etc., can solve the problems of long duration of action and enhancement of myocardial contractility, and achieve the effect of low citric acid and tannin content and high total flavonoid content

Inactive Publication Date: 2016-08-10
HENAN BUSINESS SCI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hawthorn extract can enhance myocardial contractility on in vivo and isolated toad hearts, and the effect lasts for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Select hawthorn, remove the core and wash;

[0019] (2) 1 part by weight of hawthorn is added with 1 part of water for beating to prepare hawthorn juice, and then 0.001 part of oligoglutamic acid chelated magnesium is added to prepare a fermentation medium;

[0020] (3) Sterilize the fermentation medium at 121°C for 30 minutes;

[0021] (4) After sterilization, inoculate Yeast-Y86, 0.01-0.03 parts of seed liquid for 1 hawthorn, and ferment at 28°C. The fermentation conditions are: 0-10 hours of fermentation, 30% dissolved oxygen; 10-16 hours, the dissolved oxygen is 50%; the fermentation time is 16 hours;

[0022] (5) After the fermentation, sterilize by membrane filtration to obtain mellow hawthorn juice with low citric acid and low tannin content.

[0023] After fermentation, the citric acid content decreased by 80%, the tannin content decreased by 85%, and the flavonoid content increased by 10%.

Embodiment 2

[0025] (1) Select hawthorn, remove the core and wash;

[0026] (2) Add 2 parts of water to 1 part of hawthorn by beating to prepare hawthorn juice, and then add 0.005 parts of oligomeric glutamic acid chelated magnesium to prepare a fermentation medium;

[0027] (3) Sterilize the fermentation medium at 121°C for 30 minutes;

[0028] (4) After sterilization, inoculate Yeast-Y86, the inoculation amount of 1 part of hawthorn is 0.03 parts of seed liquid, and ferment at 28 ° C. The fermentation conditions are: fermentation 0-10 hours, dissolved oxygen is 34%; fermentation 10- After 16 hours, the dissolved oxygen is 55%; after 16-18 hours of fermentation, the dissolved oxygen is 34%. Fermentation time is 18 hours;

[0029] (5) After the fermentation, sterilize by membrane filtration to obtain mellow hawthorn juice with low citric acid and low tannin content.

[0030] After fermentation, the citric acid content decreased by 85%, the tannin content decreased by 87%, and the flavon...

Embodiment 3

[0032] (1) Select hawthorn, remove the core and wash;

[0033] (2) Add 1.5 parts of water to 1 part by weight of hawthorn to prepare hawthorn juice, and then add 0.003 part of oligoglutamic acid chelated magnesium to prepare a fermentation medium;

[0034] (3) Sterilize the fermentation medium at 121°C for 30 minutes;

[0035] (4) After sterilization, inoculate Yeast-Y86, the inoculation amount of 1 part of hawthorn is 0.02 parts of seed liquid, and ferment at 28°C. The fermentation conditions are: fermentation 0-10 hours, dissolved oxygen 31%; fermentation 10- After 16 hours, the dissolved oxygen is 53%; after 16-17 hours of fermentation, the dissolved oxygen is 32%. Fermentation time is 17 hours;

[0036] (5) After the fermentation, sterilize by membrane filtration to obtain mellow hawthorn juice with low citric acid and low tannin content.

[0037] After fermentation, it was tested that the citric acid content decreased by 85%, the tannin content decreased by 88%, and th...

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PUM

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Abstract

The invention belongs to the field of a biological food, and specifically, discloses hawthorn fruit fermentation technology with contents of citric acid and tannin reduced. The technology comprises the following steps: (1) selecting, stoning, and cleaning hawthorn fruits; (2) taking 1 part by weight of hawthorn fruits with 1-2 parts of water added for pulping to prepare hawthorn juice, and adding oligomeric glutamic acid chelated magnesium to prepare a fermentation medium; (3) sterilizing the fermentation medium at 121 DEG C for 30 min; (4) after sterilization, performing inoculation with Yeast-Y86, and performing fermentation at 28 DEG C; and (5) when the fermentation is over, performing membrane filtration sterilization to obtain mellow hawthorn juice with a low citric acid content. Yeast-Y86 which is selected in the laboratory and is excellent in degradation of organic acid and tannin is used for fermentation to prepare the hawthorn fruit juice, and the citric acid and tannin are decreased through metabolism regulation during fermentation. The fermented hawthorn fruit juice is low in contents of citric acid and tannin and high in general flavones content, and is mellow and thick.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a hawthorn fermentation technology for reducing the content of citric acid and tannin. Background technique [0002] Hawthorn is rich in nutrients. In 100g of hawthorn fruit, the edible part accounts for 76g, and the edible part contains 0.69g of lipid, 3.1g of dietary fiber, 22.0g of sugar, 0.56g of tannin, 0.5g of protein, 53mg of vitamin C, and carotene 100μg, retinal 17.lμg, thiamine 0.02mg, riboflavin 0.02mg, niacin 0.4mg, vitamin E 7.32 mg. The content of inorganic salt in the fruit of Shanzhi accounts for 0.8% of the total weight of the fruit of Shanzhi. [0003] The efficacy and role of hawthorn mainly include: 1. aid digestion. Hawthorn contains a variety of organic acids. After oral administration, it can enhance the acidity of gastric juice, increase the activity of pepsin, and promote the digestion of protein; hawthorn is sour, which can stimulate the...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L29/00
CPCA23L2/382
Inventor 王永冯军伟候银臣尹红娜周莉朱海华胡桂芳
Owner HENAN BUSINESS SCI RES INST
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