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Antioxidant functional drink

A functional beverage and anti-oxidation technology, applied in the field of food processing, can solve the problems of not easy to maintain the activity of antioxidant components, less antioxidant functional beverages, consumption of antioxidant activity, etc., achieving excellent social benefits, maintaining activity, Stability-enhancing effect

Inactive Publication Date: 2016-09-28
HUBEI LISANTO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many antioxidant health products on the market, but there are few antioxidant functional drinks. The main reason is that the activity of various antioxidant components in the drinks is not easy to maintain.
Beverage production usually requires several hours of boiling, resulting in a huge loss of antioxidant properties; even the preserved antioxidant activity is prone to photochemical degradation during storage; beverages filled with inert gas will lose oxygen after opening the lid. Entering beverages also consumes a lot of antioxidant activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Prepare raw materials according to mass ratio: 25 parts of mangosteen extract, 25 parts of pomegranate extract, 25 parts of wolfberry extract; 5 parts of vitamin C, 1 part of vitamin E, 1 part of β-carotene; 1000 parts of nano soybean meal; 2 million parts of drinking water ; 15 servings of natural flavor.

[0018] Production Method:

[0019] (1) Dissolution of active ingredients: Dissolve vitamin C in 1000 parts of drinking water to make liquid A; dissolve mangosteen extract, pomegranate extract and wolfberry extract in 200,000 parts of drinking water to make liquid B; take vitamin E , β-carotene, dissolved in 1000 parts of drinking water at 80 ℃ to make liquid C;

[0020] (2) Adsorption of nano soybean meal. Dissolve the nano-soybean meal in 20,000 parts of drinking water, add the above liquids A and C in turn, mix and stir for 4 hours, then add liquid B, and stir evenly to form a mixed liquid;

[0021] (3) Mixing and sterilization. Heat the mixture in step (2) to...

Embodiment 2

[0025] Prepare raw materials according to mass ratio: 50 parts of mangosteen extract, 50 parts of pomegranate extract, 50 parts of wolfberry extract; 10 parts of vitamin C, 2 parts of vitamin E, 2 parts of β-carotene; 1500 parts of nano soybean meal; 3 million parts of drinking water ; Natural Flavor 20 parts.

[0026] Production Method:

[0027] (1) Dissolution of the active ingredient. Dissolve vitamin C in 1,000 parts of drinking water to make liquid A; dissolve mangosteen extract, pomegranate extract, and wolfberry extract in 200,000 parts of drinking water to make liquid B; take vitamin E and β-carotene, dissolve in Prepare liquid C from 1000 parts of drinking water at 80°C.

[0028] (2) Adsorption of nano soybean meal. Dissolve the nano-soybean meal in 20,000 parts of drinking water, add the above liquids A and C in sequence, mix and stir for 0.5 hours, then add liquid B, and stir evenly.

[0029] (3) Mixing and sterilization. Heat the mixture in step (2) to 80°C fo...

Embodiment 3

[0033] Prepare raw materials according to mass ratio: 20 parts of mangosteen extract, 20 parts of pomegranate extract, 20 parts of wolfberry extract; 8 parts of vitamin C, 2 parts of vitamin E, 2 parts of β-carotene; 500 parts of nano soybean meal; 1.5 million drinking water servings; natural flavor 15 servings.

[0034] Production Method:

[0035] (1) Dissolution of the active ingredient. Dissolve vitamin C in 1,000 parts of drinking water to make liquid A; dissolve mangosteen extract, pomegranate extract, and wolfberry extract in 200,000 parts of drinking water to make liquid B; take vitamin E and β-carotene, dissolve in Prepare liquid C from 1000 parts of drinking water at 80°C.

[0036] (2) Adsorption of nano soybean meal. Dissolve the nano-soybean meal in 20,000 parts of drinking water, add the above-mentioned solutions A and C in sequence, mix and stir for 12 hours, then add the solution B, and stir evenly.

[0037] (3) Mixing and sterilization. Heat the mixture in ...

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PUM

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Abstract

The invention relates to an antioxidant functional drink which is prepared from the following substances in parts by mass: 20-50 parts of a mangosteen extractive, 20-50 parts of a pomegranate extractive, 20-50 parts of a medlar extractive, 5-10 parts of vitamin C, 1-2 parts of Vitamin E, 1-2 parts of beta-carotene, 500-1500 parts of nano soybean meal with the particle size ranging from 70nm to 800nm, and 150-300 parts of drinking water. The antioxidant functional drink has the advantages that with the mangosteen extractive, the pomegranate extractive and the medlar extractive as main raw materials, the nano soybean meal is utilized to adsorb active ingredients and prepare the functional drink, and the substances are dissolved in water to prepare the functional drink; as being adsorbed by the nano soybean meal, the active ingredients are not liable to influences of conditions such as external light and temperature, and the stability of antioxidant activity is dramatically improved; in addition, during processing, a boiling operation is not required, so that the energy is greatly saved, and the antioxidant functional drink meets the requirement of low-carbon society.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an antioxidant functional drink. Background technique [0002] Currently, oxidation is a chemical reaction in which electrons are transferred from a substance to an oxidizing agent, which creates free radicals that start a chain reaction that destroys cells. Antioxidants can remove free radicals, terminate chain reactions, oxidize itself, and inhibit other oxidation reactions. Anti-oxidation is an important step in preventing aging, because free radicals or oxidants will break down thin and tissue, affect metabolic function, and cause different health problems. If excessive oxidative free radicals can be eliminated, many free radical-induced and aging-related diseases can be prevented. For example, common cancers, arteriosclerosis, diabetes, cataracts, cardiovascular diseases, senile dementia, arthritis, etc., are all considered to be related to free radicals. Oxi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/15
CPCA23L2/02A23L2/52A23V2002/00A23V2250/21A23V2250/708A23V2250/712A23V2250/211
Inventor 何云汪长国
Owner HUBEI LISANTO BIOTECH
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