Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Antioxidant Chinese chestnut and radix astragali beverage and preparation method of beverage

A technology of anti-oxidation and anti-oxidation, applied in the field of food processing

Pending Publication Date: 2021-09-10
TIANJIN AGRICULTURE COLLEGE
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compound chestnut drink refers to a drink made from chestnut as the main ingredient and supplemented by other foods; currently, there is no beverage prepared by compounding chestnut and astragalus. , so that the beverage has anti-oxidation properties and improves the competitiveness of chestnut and astragalus beverages in the market. At the same time, this is also a new economic growth point for the processing industry of chestnut and astragalus. It can reduce the waste of resources caused by the difficulty of storing chestnuts and has a broad market. prospect

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Antioxidant Chinese chestnut and radix astragali beverage and preparation method of beverage
  • Antioxidant Chinese chestnut and radix astragali beverage and preparation method of beverage
  • Antioxidant Chinese chestnut and radix astragali beverage and preparation method of beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1: Development of an antioxidant chestnut and astragalus drink

[0039] (3) Raw material selection: Chestnut and Astragalus are required to have normal color, complete shape, and no mechanical damage, disease and insect pest;

[0040] (4) Preparation of Astragalus extract: Mix the selected Astragalus with water at a ratio of 1:20, extract at 90°C for 2.5 hours, filter with a suction filter, collect the filtrate and concentrate it to 1 / 3 volume using a rotary evaporator , the astragalus extract can be obtained;

[0041] (3) Beating: mix the selected chestnuts with water at 1:7 (mass ratio), add color-protecting agent (0.1% for citric acid, 0.02% for Vc and 0.02% for ethylenediaminetetraacetic acid disodium) by mass fraction 0.03%), pour into the beater after mixing, and beat to obtain chestnut beating liquid;

[0042] (4) Enzymolysis: Add α-amylase (2000U) to the chestnut beating liquid, the addition amount is 7U / g, and enzymolyze it in a constant temperature w...

Embodiment 2

[0055] Example 2: Development of an anti-oxidation chestnut and astragalus drink

[0056] (5) Raw material selection: Chestnut and astragalus are required to have normal color, complete shape, and no mechanical damage, diseases and insect pests;

[0057] (6) Preparation of Astragalus extract: Mix the selected Astragalus with water at a ratio of 1:20, extract at 90°C for 2.5 hours, filter with a suction filter, collect the filtrate and concentrate it to 1 / 3 volume using a rotary evaporator , the astragalus extract can be obtained;

[0058] (3) Beating: mix the selected chestnuts with water at 1:7 (mass ratio), add color-protecting agent (0.1% for citric acid, 0.02% for Vc and 0.02% for ethylenediaminetetraacetic acid disodium) by mass fraction 0.03%), pour into the beater after mixing, and beat to obtain chestnut beating liquid;

[0059] (4) Enzymolysis: Add α-amylase (2000U) to the chestnut beating liquid, the addition amount is 7U / g, and enzymolyze it in a constant temperat...

Embodiment 3

[0072] Example 3: Development of an Antioxidant Chestnut and Astragalus Beverage

[0073] (7) Raw material selection: chestnut and astragalus are required to have normal color, complete shape, and no mechanical damage, disease and insect pest;

[0074] (8) Preparation of Astragalus extract: Mix the selected Astragalus with water at a ratio of 1:20, extract at 90°C for 2.5 hours, filter with a suction filter, collect the filtrate and concentrate it to 1 / 3 volume using a rotary evaporator , the astragalus extract can be obtained;

[0075] (3) Beating: mix the selected chestnuts with water at 1:7 (mass ratio), add color-protecting agent (0.1% for citric acid, 0.02% for Vc and 0.02% for ethylenediaminetetraacetic acid disodium) by mass fraction 0.03%), pour into the beater after mixing, and beat to obtain chestnut beating liquid;

[0076] (4) Enzymolysis: Add α-amylase (2000U) to the chestnut beating liquid, the addition amount is 7U / g, and enzymolyze it in a constant temperatur...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing, and specifically relates to an antioxidant Chinese chestnut and radix astragali beverage and a preparation method of the beverage. The preparation process of the Chinese chestnut and radix astragali beverage comprises the following steps: performing enzymolysis on Chinese chestnut pulp under certain conditions to prepare Chinese chestnut pulp enzymatic hydrolysate, preparing radix astragali extract under certain conditions, compounding the radix astragali extract with the Chinese chestnut pulp enzymatic hydrolysate, adding white granulated sugar and a stabilizer, and performing pulp boiling, homogenization and sterilization to obtain the Chinese chestnut and radix astragali beverage. In the Chinese chestnut and radix astragali beverage, the content of crude polysaccharide is greater than 150 mg / mL, the content of total flavone is greater than 230 mu g / mL, and the content of total saponin is greater than 7.9 mg / mL; and the total antioxidant capacity is larger than 0.18, the reducing power is larger than 0.2, the DPPH scavenging rate is larger than 40%, the hydroxyl radical scavenging rate is larger than 50%, and the O2 <-> scavenging capacity is larger than 38%. The addition of the radix astragali extract enriches the flavor of the beverage and improves the content of active ingredients of the beverage, so that the Chinese chestnut and radix astragali beverage has oxidation resistance. The prepared Chinese chestnut and radix astragali beverage is mellow in taste, harmonious in fragrance of Chinese chestnuts and radix astragali, unique in flavor, and wide in market prospect, and has certain oxidation resistance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an antioxidant chestnut and astragalus drink and a preparation method thereof. Background technique [0002] Chestnut, also known as chestnut or chestnut fruit, is a plant of the Fagaceae family. my country is the country with the largest planting area of ​​chestnut in the world. It is planted in the south and north of my country. There are many varieties, which can be divided into four categories, chestnut, spear chestnut, cone chestnut and Japanese chestnut. Chestnut is rich in nutrition, contains a lot of starch, sugar, protein and fat, can provide basic nutrients for human life activities, and also contains a variety of vitamins (vitamin A, vitamin B1, vitamin B2 and vitamin C), inorganic salts (potassium) , calcium, iron, etc.), polyphenols, flavonoids and unsaturated fatty acids have preventive effects on hypertension, osteoporosis, coronary heart disease and arter...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 张平平聂万虹冯子瑶
Owner TIANJIN AGRICULTURE COLLEGE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com