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Fruit and vegetable juice functional additive as well as preparation method and application thereof

A technology for functional additives, fruit and vegetable juices, applied in the application, function of food ingredients, and food ingredients as antioxidants, etc.

Pending Publication Date: 2018-05-08
MUDANJIANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above are widely used as fruit and vegetable juice additives, among which preservatives, sweeteners, and colorants are mostly chemical products, and their safety has been questioned, especially among them, cyclamate, potassium sorbate, and synthetic colorants have potential "three causes" hidden dangers
At the same time, in order to increase the palatability, a large amount of sugar is added, which will easily cause the "three highs" problem, so it is not suitable for long-term drinking, and will have a bad impact on the fruit and vegetable juice related industries. Therefore, the development of safe products with the above attributes and functions will have a broad market.

Method used

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  • Fruit and vegetable juice functional additive as well as preparation method and application thereof
  • Fruit and vegetable juice functional additive as well as preparation method and application thereof
  • Fruit and vegetable juice functional additive as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0132] Embodiment 1, preparation functional additive and the peach juice containing this functional additive

[0133] 1. Preparation of functional additives

[0134] Raw material formula: 30 parts of black currant, 20 parts of blueberry; 10 parts of blueberry, 5 parts of Schisandra chinensis, 10 parts of Inonotus obliquus, 20 parts of kiwi fruit and 5 parts of Vitex chinensis.

[0135] The natural ingredients were divided into three groups: natural ingredient 1 consisting of black currant, blueberry and blueberry, natural ingredient 2 consisting of schisandra and Inonotus obliquus, and natural ingredient 3 consisting of Vitex and kiwifruit.

[0136] according to figure 1 The flow chart shown in the preparation of functional additives, the specific steps are as follows:

[0137] (1) Add enzymes to the slurry composed of natural raw materials and water for enzymolysis to obtain an enzyme system; the specific steps are as follows:

[0138] 1-1) According to the above formula, ...

Embodiment 2

[0175] Embodiment 2, preparation fruit and vegetable juice functional additive and the orange juice containing this functional additive

[0176] 1. Preparation of fruit and vegetable juice functional additives

[0177] Raw material formula: 30 parts of black currant, 10 parts of blueberry, 20 parts of blueberry, 5 parts of Schisandra chinensis, 5 parts of Inonotus obliquus, 20 parts of kiwi fruit, 10 parts of Vitex chinensis.

[0178] The natural ingredients were divided into three groups: natural ingredient 1 consisting of black currant, blueberry and blueberry, natural ingredient 2 consisting of schisandra and Inonotus obliquus, and natural ingredient 3 consisting of Vitex and kiwifruit.

[0179] according to figure 1 The flow chart shown in the preparation of fruit and vegetable juice functional additives, the specific steps are as follows:

[0180] (1) Add enzymes to the slurry composed of natural raw materials and water for enzymolysis to obtain an enzyme system; the sp...

Embodiment 3

[0217] Embodiment 3, application test

[0218] 1. Acute toxicity test

[0219] Acute toxicity test: According to the provisions of GB 15193.1-2014, the improved Cole's method was used to conduct acute toxicity test to calculate LD50, and the data was processed by SPSS. Choose healthy mice with a body weight of 18-22 grams, the same sex or half male and half male, the dose ratio between groups is 1:0.8, and there are 7 dose groups within the dose range of Dn and Dm: 3000mg / kg, 3750mg / kg, 4688mg / kg, 5860mg / kg, 7325mg / kg, 9156mg / kg, 11445mg / kg, the specific data are as follows in Table 5, after calculating LD50=7710mg / kg, referring to the national acute toxicity (LD50) dose classification standard, it can be known that functional additives are actually non-toxic.

[0220] Table 5, the impact of functional additives of embodiment 1 on mouse mortality

[0221] group

[0222] The effect of the functional additives prepared in Example 2 on mouse mortality was not signifi...

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Abstract

The invention discloses a fruit and vegetable juice functional additive as well as a preparation method and application thereof. The fruit and vegetable juice functional additive comprises active components of proanthocyanidins, anthocyanidin, total flavonoids, total saponins and polysaccharide in the mass ratio of the proanthocyanidins to the anthocyanidin to the total flavonoids to the total saponins to the polysaccharide being (5-15) to (10-30) to (5-12) to (2-5) to (5-10). According to the fruit and vegetable juice functional additive disclosed by the invention, a new functional additive consists of natural extracts, so that the quantity of relevant chemical food additives is reduced, particularly preservatives and suspension assisting stabilizing agents are removed, and green industrialized production of fruit and vegetable juice can be realized; and besides, the fruit and vegetable juice functional additive contains a great quantity of active components, so that after the fruit and vegetable juice is added, the health-care functions of relevant products can be increased, relevant nutrient component defects are complemented, and the added value of the product is increased. Besides, the product is solid, and is convenient to store, convenient to transport and suitable for industrialized production of enterprises. The extraction technology used by the fruit and vegetable juice functional additive disclosed by the invention is relatively independent, so that product diversification can be realized, and the added value of relevant technology products can be increased to acertain degree.

Description

technical field [0001] The invention relates to a fruit and vegetable juice functional additive and a preparation method and application thereof, belonging to the technical field of food processing. Background technique [0002] Young people advocate a fast life, and beverages have almost become a daily must-have food. However, in order to increase stability, beverages generally add a certain amount of preservatives, suspending agents, antioxidants, artificial colors, sweeteners, etc. to enhance product shelf life. stability and taste. Modern medical research has proved that long-term drinking of beverages containing the above chemical components will do certain harm to the body, especially for minors, affecting their development and even serious diseases. With people's pursuit of green and healthy products, it is of great significance to develop related natural alternative products. [0003] Fruit juice stabilizers are generally thickeners, preservatives, suspending agent...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L2/39
CPCA23L2/02A23L2/39A23L2/52A23L33/105A23V2002/00A23V2200/02A23V2200/30A23V2250/21
Inventor 何婷婷柴军红赵楠金志民宋妍钟读波李慧
Owner MUDANJIANG NORMAL UNIV
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