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Preparation method of wild jujube, dahurian rose fruit and gingkgo tea

A technology of ginkgo tea and wild jujube, applied in chemical instruments and methods, medical raw materials derived from ginkgo, medical preparations containing active ingredients, etc., can solve the problems of moderate health effects of tea, achieve high purity and solubility, and prevent fat Liver, the effect of convenient processing and manufacturing

Inactive Publication Date: 2018-08-07
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because tea contains more nutrients, and the content of each nutrient is less, the health care effect of tea is relatively moderate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Preparation method of wild jujube thorn rose ginkgo tea, the preparation method includes the following steps:

[0018] 1) Enzymatic hydrolysis: According to the ratio of material-liquid to material-liquid of 1g:4mL, carp roe is mixed with distilled water, homogenized, sulfhydryl protease accounting for 5% of the roe mass is added, reacted at 48°C for 20 minutes to obtain an enzymatic hydrolysis solution. Under these conditions, the activity of sulfhydryl protease is high, the enzymatic hydrolysis reaction is fast, and the probability of sulfhydryl protease binding to the substrate is high, so that the protease can effectively destroy the hydrogen bond between lecithin and protein in fish eggs, so that the lecithin can be Fully extract, make full use of fish roe resources;

[0019] 2) Preparation of crude lecithin: add 94% ethanol to the enzymatic hydrolysis solution in a volume ratio of 1:2.1, stir and extract at a speed of 280r / min for 5h, and the resulting extra...

Embodiment 2

[0022] Embodiment 2: The preparation method of wild jujube thorn rose ginkgo tea, the preparation method includes the following steps:

[0023] 1) Enzymatic hydrolysis: mix carp roe with distilled water according to the material-liquid ratio of 1g:3mL, homogenize, add 3% sulfhydryl protease that accounts for the mass of the roe, and react at 46°C for 18 minutes to obtain an enzymatic hydrolysis solution. Under these conditions, the activity of sulfhydryl protease is high, the enzymatic hydrolysis reaction is fast, and the probability of sulfhydryl protease binding to the substrate is high, so that the protease can effectively destroy the hydrogen bond between lecithin and protein in fish eggs, so that the lecithin can be Fully extract, make full use of fish roe resources;

[0024] 2) Preparation of crude lecithin: add 93% ethanol to the enzymatic hydrolysate in a volume ratio of 1:1.5, stir and extract at a speed of 280r / min for 5h, the resulting extract is at a vacuum of 600Pa and...

Embodiment 3

[0027] Embodiment 3: The preparation method of wild jujube thorn rose ginkgo tea, the preparation method includes the following steps:

[0028] 1) Enzymatic hydrolysis: mix carp roe with distilled water according to the material-liquid ratio of 1g:3mL, homogenize, add 3.5% sulfhydryl protease that accounts for the mass of the roe, and react at 47°C for 19 minutes to obtain an enzymatic hydrolysis solution. Under these conditions, the activity of sulfhydryl protease is high, the enzymatic hydrolysis reaction is fast, and the probability of sulfhydryl protease binding to the substrate is high, so that the protease can effectively destroy the hydrogen bond between lecithin and protein in fish eggs, so that the lecithin can be Fully extract, make full use of fish roe resources;

[0029] 2) Preparation of crude lecithin: add 93% ethanol to the enzymolysis solution in a volume ratio of 1:1.8, stir and extract at a speed of 280r / min for 2h, and then add pullulan which accounts for 0.001% ...

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Abstract

The invention discloses a preparation method of wild jujube, dahurian rose fruit and gingkgo tea. The preparation method comprises steps of enzymolysis, preparation of a lecithin crude product, columnchromatography purification and preparation of wild jujube, dahurian rose fruit and gingkgo tea. The preparation method has the beneficial effects that the process of the disclosed preparation methodis convenient and simple, conditions are gentle, and the prepared wild jujube, dahurian rose fruit and gingkgo tea can effectively prevent fatty liver and prevent and treat arteriosclerosis; and theextracting rate of lecithin is high, purity and solubility are large, the viscosity is small, the rheological property of the lecithin is changed, processing and manufacturing on the lecithin are facilitated, harmful substances are not blended in the process, harmful effects on health of human bodies do not exist, and thus, the preparation method belongs to a healthful and green production process.

Description

Technical field [0001] The invention belongs to the technical field of health care products, and particularly relates to a preparation method of Jujube thorn rose ginkgo tea. Background technique [0002] From being discovered to being a beverage, tea has a history of thousands of years in our country. Tea has become a national drink. It flourished in the Tang Dynasty and flourished in the Song Dynasty. With the popularity of tea drinking and the evolution of tea drinking methods, it has become the world One of the main beverages in various countries. [0003] Modern research shows that tea contains a variety of beneficial nutrients, including protein, lipids, vitamins and minerals. Since tea contains more nutrients, and the content of each nutrient is less, the health effect of tea is more moderate. Summary of the invention [0004] The object of the present invention is to provide a preparation method of the wild jujube rose ginkgo tea, the process is convenient and simple, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/738A61P1/16A61P9/10C07F9/10A23F3/34A23J7/00A61K31/685
CPCA23F3/34A23J7/00A23V2002/00A61K31/685A61K36/16A61K36/725A61K36/738A61P1/16A61P9/10C07F9/103A23V2250/1842A23V2300/14A23V2300/38A61K2300/00
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
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