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Zanthoxylum bungeanum leaf beverage and preparation method thereof

A technology of prickly ash leaves and prickly ash leaf flavonoids, applied in the field of prickly ash leaf beverage and preparation thereof

Inactive Publication Date: 2020-07-17
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report about the deep utilization of Zanthoxylum bungeanum leaves

Method used

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  • Zanthoxylum bungeanum leaf beverage and preparation method thereof
  • Zanthoxylum bungeanum leaf beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A pepper leaf beverage, the weight ratio of each component in the pepper leaf beverage to the beverage is:

[0019] Main ingredients: 0.1% Zanthoxylum bungeanum leaves, flavonoid antioxidant substances of Jinlumei leaves;

[0020] Excipients: 8% xylitol, 0.0015% aspartame, 0.10% citric acid, 0.25% CMC-Na, 0.04% xanthan gum, 0.50% β-cyclodextrin;

[0021] Preservative: 0.05% potassium sorbate.

[0022] Solvent: 90.9585% pure water.

[0023] A preparation method of prickly ash leaf beverage, specifically comprises the following steps:

[0024] 1) Preparation of flavonoids from Zanthoxylum bungeanum leaves: Dried Zanthoxylum bungeanum leaves in the shade after harvesting, crushed, and sieved through a 40-mesh sieve; extracted twice in a water bath with 40% grain alcohol in an ultrasonic extractor at 70°C, each time for 10 minutes, and the ratio of solid to liquid was 1:30, combine the supernatant obtained by two extractions, remove ethanol, and obtain the crude extract ...

Embodiment 2

[0028] A pepper leaf beverage, the weight ratio of each component in the pepper leaf beverage to the beverage is:

[0029] Main ingredients: 0.05% Zanthoxylum bungeanum leaves, flavonoid antioxidant substances of Jinlumei leaves;

[0030] Excipients: 8% xylitol, 0.035% aspartame, 0.05% citric acid, 0.35% CMC-Na, 0.06% xanthan gum, 0.40% β-cyclodextrin;

[0031] Preservative: 0.05% potassium sorbate.

[0032] Solvent: 91.005% pure water.

Embodiment 3

[0034] Main ingredients: 0.1% Zanthoxylum bungeanum leaves, flavonoid antioxidant substances of Jinlumei leaves;

[0035] Excipients: 10% xylitol, 0.005% aspartame, 0.30% citric acid, 0.15% CMC-Na, 0.02% xanthan gum, 0.60% β-cyclodextrin;

[0036] Preservative: 0.01% potassium sorbate.

[0037] Solvent: 88.77% pure water.

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Abstract

The invention discloses a zanthoxylum bungeanum leaf beverage. The beverage comprises the following components in percentages by weight: a main ingredient: 0.05-0.5% of a zanthoxylum bungeanum leaf flavonoid extract, auxiliary materials: 6-10% of xylitol, 0.005-0.035% of aspartame, 0.05-0.3% of citric acid, 0.15-0.35% of CMC-Na, 0.02-0.06% of xanthan gum, 0.40-0.60% of beta-cyclodextrin; a preservative: 0.01-0.05% of potassium sorbate; and a solvent: pure water, wherein the total mass ratio of the above solvent, main material, auxiliary materials, and preservative is 100%. The zanthoxylum bungeanum leaf extract has very strong antioxidant activity, the the zanthoxylum bungeanum leaf extract is used as a raw material to prepare the flavored beverage with clear main components and higher antioxidant activity, and the beverage has very broad application prospects.

Description

technical field [0001] The invention relates to the field of beverage preparation, in particular to a prickly ash leaf beverage and a preparation method thereof. Background technique [0002] Zanthoxylum bungeanum is a deciduous shrub of the Rutaceae Zanthoxylum genus. The leaves of Zanthoxylum bungeanum are edible, and their taste is pungent and harmless, especially the fresh young leaves of Zanthoxylum bungeanum, which can be eaten as vegetables. In addition, Zanthoxylum bungeanum leaves are often used as a seasoning in Chinese cooking and in dim sum for added flavor. Studies have shown that the total flavonoid content of Zanthoxylum bungeanum leaves is as high as 9%, especially quercetin and hyperoside, which have extremely high antioxidant activity and obvious hypoglycemic auxiliary function. All showed excellent antidiabetic potential. [0003] At present, there is only a small amount of product development research on the application of Zanthoxylum bungeanum leaves....

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/105
CPCA23L2/38A23L2/52A23L33/105A23V2002/00A23V2200/30A23V2250/2116A23V2300/14
Inventor 王冬梅刘子嘉王玲吴梅花
Owner NORTHWEST A & F UNIV
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