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Method for preparing functional beverage for preventing and relieving gout

A technology for functional beverages and beverages, applied in the functions of food ingredients, pharmaceutical formulations, plant raw materials, etc., can solve the problems of gout patients with side effects, can not be stopped immediately, damage internal organs, etc., to reduce the incidence of gout, prevent and prevent gout The effect of morbidity

Inactive Publication Date: 2017-10-03
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most uric acid-lowering drugs have side effects of obvious damage to internal organs, and even if they are effective after taking the drugs, they cannot be stopped immediately
And gout is a recurrent disease, so drug treatment of gout is like a double-edged sword, which not only cures the disease but also hurts the body. Toxic and side effects caused by long-term use of drugs is a common phenomenon that plagues gout patients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The purpose of the present invention is to provide a method for preparing a functional beverage for preventing and relieving gout by processing Artemisia scoparia leaves and old stems with ultra-high pressure homogenization technology. The beverage can prevent and relieve gout symptoms, especially for gout symptoms caused by intake of high-purine foods. It has a significant slowing effect. In order to achieve the above-mentioned purpose, the Artemisia quinquefolia functional drink for preventing and relieving gout provided by the present invention has its main components being Artemisia quinquefolia and white sugar. The specific plan is:

[0022] A functional beverage for preventing and relieving gout, which is composed of the following raw materials in a weight ratio: 90% Artemisia selengensis juice and 8% white sugar, supplemented with water to make the total amount 100%.

[0023] For the pretreatment of Artemisia quinoa, select Artemisia quinoa with good variety, suitabl...

Embodiment 2

[0031] The compound functional beverage is formulated with the following raw materials in weight ratio: 50% Artemisia quinquefolia original juice, 6% white sugar, and supplemented with water to make the total amount 100%.

[0032] For the pretreatment of Artemisia quinoa, select Artemisia quinoa with good variety, suitable maturity, and fresh green. The artificial rinsing method is used to remove the dust and sand of Artemisia quinoa.

[0033] Fresh Artemisia quinoa is treated to remove the green grass smell. The cleaned Artemisia quinoa is soaked in a 1.5% NaHCO3 solution for 20 minutes and boiled for 2 minutes to remove the grass smell.

[0034] Ultra-high pressure homogenization technology treatment: 150Mpa ultra-high pressure homogenization treatment of Artemisia quinoa leaves and old stems to obtain Artemisia quinquefolia mixed juice.

[0035] Artemisia quinoa juice: remove the residue of Artemisia quinoa, add water in a ratio of 1:1 to squeeze the juice, filter through diatomace...

Embodiment 3

[0040] The compound functional beverage is composed of the following raw materials in weight ratio: 20% Artemisia selengensis juice, 5% white sugar, and supplemented with water to make the total amount 100%.

[0041] For the pretreatment of Artemisia quinoa, select Artemisia quinoa with good variety, suitable maturity, and fresh green. The artificial rinsing method is used to remove the dust and sand of Artemisia quinoa.

[0042] Fresh Artemisia quinoa has been treated to remove the grassy taste, and the clean Artemisia quinoa is put into 1% NaHCO 3 Soak in the solution for 15 minutes and boil for 3 minutes to remove the smell of grass.

[0043] Ultra-high-pressure homogenization technology: 120Mpa ultra-high-pressure homogenization is used to process Artemisia quinoa leaves and old stems to obtain Artemisia quinoa hybrid juice.

[0044] Artemisia quinoa juice: remove the residue of Artemisia quinoa, add water in a ratio of 1:1 to squeeze the juice, filter through diatomaceous earth, ...

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PUM

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Abstract

The invention discloses a method for preparing a functional beverage for preventing and relieving gout. Artemisia selengensis leaves and old stems and white granulated sugar are used as main raw materials, the method comprises the following production technologies of removing grassy taste, performing superhigh pressure homogenizing, performing squeezing to obtain juice, performing compounding, performing sterilizing and the like, and a superhigh pressure homogenizing technique is used for treating the artemisia selengensis leaves and old stems so as to prepare the functional beverage for preventing and relieving gout, so that the dissolution rate of flavonoids in artemisia selengensis can be increased by 120% or above, and the content of effective components in products is guaranteed. A treatment technique that fresh artemisia selengensis is used for removing the grassy taste is adopted, so that the grassy taste of the fresh artemisia selengensis is effectively removed, and the flavor and the clarity of the product are improved. According to the functional beverage, fruits and vegetables, namely the artemisia selengensis leaves and old stems, which are common in daily life of people and have the function of restraining the activity of xanthine oxidase, are used as main raw materials for preparing the functional beverage for preventing and relieving gout, so that the activity of the xanthine oxidase is effectively reduced, the attack rate of the gout is prevented and reduced, and the functional beverage does not have any side effect.

Description

Technical field [0001] The invention relates to a method for functional beverages and belongs to the technical field of food and beverage processing. Background technique [0002] "Hyperuricemia" is a disease caused by the accumulation of uric acid due to impaired purine metabolism. If it is not treated in time, it is easy to develop into gout, which can induce joint deformation or form tophi, urinary tract stones, kidney stones, kidney failure, uremia, etc., and even life-threatening. In European and American countries, the proportion of patients with hyperuricemia is about 2% to 18%, and the incidence of gout is 0.2 to 1.7%. According to the statistics of the national health department, in 2013, the number of gout patients in my country reached 80 million, and it is increasing year by year at a rate of 4%. Gout has become the second largest metabolic disease in my country after diabetes. The prevalence of gout in my country is getting higher and higher, and the diseased popul...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00A61K36/282A61P19/06A61K127/00A61K135/00
CPCA23L2/38A23L33/00A61K36/282A23V2002/00A23V2200/30
Inventor 万茵付桂明张阿惜
Owner NANCHANG UNIV
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