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Fructus jujubae polysaccharides and preparation method thereof, and food containing the fructus jujubae polysaccharides

The technology of jujube polysaccharide and jujube is applied in the field of jujube polysaccharide and food containing jujube polysaccharide, which can solve the problems of low economic value and small application range of jujube polysaccharide, achieve high economic value and facilitate mass production in factories. , the effect of improving immunity

Inactive Publication Date: 2018-02-09
陆进坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It expands the extraction and preparation process of jujube polysaccharides, and develops a jujube food that is rich in nutrients, has anti-virus, and immunity-enhancing functions, thereby solving the problems of small application range and low economic value of the existing jujube polysaccharides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the preparation of jujube polysaccharide:

[0027] Dried jujube at 80°C, crushed jujube, added water to dry powder, the ratio of solid to liquid was 1:6, added acid protein complex enzyme (cellulase: pectinase: acid protease = 1:1:1) 3.0%, adjusted pH= 5.2, the water bath temperature is 50°C, the water bath time is 100 minutes, the water bath is extracted twice, the temperature is raised to 90°C, and the enzyme is kept for 30 minutes, cooled, centrifuged, the upper layer extract is taken, the extract is combined, the extract is concentrated, the temperature is 60°C, and concentrated to One-third of the original extract, add ethanol to the concentrate until the alcohol concentration is 80%, let it stand for 3 hours, centrifuge to get the jujube polysaccharide extract, spray dry, the air inlet temperature is 120 °C, and the air outlet temperature is 80 °C, The feed rate is 12ml / min, and the inlet pressure is 0.10MPa.

Embodiment 2

[0028] Embodiment 2: the preparation of jujube polysaccharide:

[0029] Dried jujube at 90°C, crushed jujube, added water to dry powder, the ratio of solid to liquid was 1:10, added acid protein compound enzyme (cellulase: pectinase: acid protease = 1:1:1) 1.0%, adjusted pH = 4.5, the water bath temperature is 40°C, the water bath time is 120 minutes, the water bath is extracted twice, the temperature is raised to 90°C, and the enzyme is kept for 30 minutes, cooled, centrifuged, the upper layer extract is taken, the extract is combined, the extract is concentrated, the temperature is 80°C, and concentrated to One-third of the original extract, add ethanol to the concentrate until the alcohol concentration is 75%, let it stand for 3 hours, centrifuge to obtain the jujube polysaccharide extract, spray dry, the air inlet temperature is 130 °C, and the air outlet temperature is 80 °C. The feed rate is 20ml / min, and the inlet pressure is 0.20MPa.

Embodiment 3

[0030] Embodiment 3: an active ingredient composition containing jujube polysaccharide, which is prepared into a functional health food, which includes the following components: 40 parts by weight of the jujube polysaccharide extract prepared in Example 2, 3 parts by weight of coenzyme Q10 share.

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Abstract

The present invention provides a preparation method of fructus jujubae polysaccharides, the fructus jujubae polysaccharides prepared by the preparation method, and food containing the fructus jujubaepolysaccharides. The fructus jujubae polysaccharide food is prepared from fructus jujubae polysaccharides, coenzyme Q10, etc. The fructus jujubae polysaccharides can be prepared into granules, capsules, tablets, drinks, oral liquid and convenience food. The fructus jujubae polysaccharides have physiological activities of preventing cancers, AIDS and oxidation, lowering pressure, regulating blood lipids, preventing allergy, improving immunity, reducing damages on the live by toxins. The fructus jujubae polysaccharides can be used as sports supplements or health-care products. The food containing the fructus jujubae polysaccharides has effects of preventing viruses, improving immunity, etc.

Description

technical field [0001] The invention provides a preparation method of jujube polysaccharide, jujube polysaccharide prepared by the preparation method, and food containing jujube polysaccharide, belonging to the field of food. Background technique [0002] Jujube, FRUCTUS JUJUBAE, is the dry and mature fruit of Ziziphus jujuba Mill., a deciduous tree of Rhamnaceae. Harvest in autumn, dry in the sun, and use raw. Break open or remove the core when used. Sweet and warm in nature, it returns to the spleen and stomach meridian, and has the functions of invigorating the middle and replenishing qi, nourishing blood and calming the nerves, and alleviating medicinal properties; jujube mainly contains organic acids such as betulinic acid, oleanolic acid, and maslinic acid, and jujube polysaccharides. Its decoction has the effects of enhancing immunity, increasing muscle strength, lowering cholesterol, protecting liver, anti-oxidation, inhibiting cancer cell proliferation and anti-mu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125
Inventor 陆进坤折改梅王亚飞苏艳路云飞
Owner 陆进坤
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