CN108902970A - Edible composition containing pentosan, functional food and preparation method thereof, purposes - Google Patents
Edible composition containing pentosan, functional food and preparation method thereof, purposes Download PDFInfo
- Publication number
- CN108902970A CN108902970A CN201810681330.XA CN201810681330A CN108902970A CN 108902970 A CN108902970 A CN 108902970A CN 201810681330 A CN201810681330 A CN 201810681330A CN 108902970 A CN108902970 A CN 108902970A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- pentosan
- extract
- functional food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 16
- 235000013376 functional food Nutrition 0.000 title claims description 34
- 238000002360 preparation method Methods 0.000 title claims description 20
- 239000000284 extract Substances 0.000 claims abstract description 42
- 244000197580 Poria cocos Species 0.000 claims abstract description 18
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 18
- 241000383638 Allium nigrum Species 0.000 claims abstract description 17
- 239000006000 Garlic extract Substances 0.000 claims abstract description 15
- 229920001202 Inulin Polymers 0.000 claims abstract description 15
- 235000020706 garlic extract Nutrition 0.000 claims abstract description 15
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 15
- 229940029339 inulin Drugs 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241001465754 Metazoa Species 0.000 claims abstract description 5
- 244000179886 Moringa oleifera Species 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 30
- 240000006394 Sorghum bicolor Species 0.000 claims description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- 238000004090 dissolution Methods 0.000 claims description 17
- 239000006228 supernatant Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 14
- 239000011268 mixed slurry Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 230000001376 precipitating effect Effects 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 238000005119 centrifugation Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 241000209072 Sorghum Species 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 239000003814 drug Substances 0.000 claims description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 3
- 230000000813 microbial effect Effects 0.000 claims 1
- 208000001145 Metabolic Syndrome Diseases 0.000 abstract description 3
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 abstract description 3
- 239000002158 endotoxin Substances 0.000 abstract description 3
- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 3
- 235000021391 short chain fatty acids Nutrition 0.000 abstract description 3
- 244000005709 gut microbiome Species 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 17
- 241000209094 Oryza Species 0.000 description 15
- 241000220215 Moringa Species 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000000968 intestinal effect Effects 0.000 description 6
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- OIPPWFOQEKKFEE-UHFFFAOYSA-N orcinol Chemical compound CC1=CC(O)=CC(O)=C1 OIPPWFOQEKKFEE-UHFFFAOYSA-N 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108090000526 Papain Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 229940055729 papain Drugs 0.000 description 3
- 235000019834 papain Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 108020004465 16S ribosomal RNA Proteins 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000588921 Enterobacteriaceae Species 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000606125 Bacteroides Species 0.000 description 1
- 241001112696 Clostridia Species 0.000 description 1
- 102000004127 Cytokines Human genes 0.000 description 1
- 108090000695 Cytokines Proteins 0.000 description 1
- 238000007400 DNA extraction Methods 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000012408 PCR amplification Methods 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 108060008682 Tumor Necrosis Factor Proteins 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 210000002490 intestinal epithelial cell Anatomy 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 102000003390 tumor necrosis factor Human genes 0.000 description 1
- 241001300301 uncultured bacterium Species 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of edible compositions containing pentosan, and preparing raw material includes 10-20 parts by weight pentosan extract, 1-5 parts by weight inulin, 0.5-1 parts by weight black garlic extract, 0.5-1 parts by weight Poria cocos, 0.5-1 parts by weight moringa powder.Edible composition provided by the invention can be used for balancing intestinal microflora in animal, improve metabolic syndrome, when being applied to subject, can increase the quantity of short chain fatty acids producing strains, reduce the quantity of endotoxin producing strains.
Description
Technical field
The present invention relates to health medicine technical fields, and in particular to a kind of edible composition containing pentosan, function food
Product and preparation method thereof, purposes.
Background technique
Currently, research confirm a variety of diseases such as diabetes, hypertension, hyperlipidemia, cancer etc. of human body all with intestinal flora
It is closely related.Intestinal flora fermentation polysaccharides metabolite mainly has short key fatty acid (acetic acid, propionic acid, butyric acid etc.), gas (hydrogen
Gas, carbon dioxide, hydrogen sulfide and methane) and ammonia, wherein hydrogen and carbon dioxide are the main components of gas in colon.People's enteron aisle
In vitro study shows that butyric acid can promote intestinal mucosa reparation and its functional rehabilitation, and inhibits the formation of inflammatory cytokine, and
The secretion that the tumor necrosis factor of intestinal epithelial cell can be reduced plays anti-inflammatory and antitumor action.In addition, separately there is research to report
The variation of Bacteroides and (or) Clostridia population and bacterium Uncultured bacterium in road intestinal flora
The appearance of clonenbw1009b01c1 may will affect the occurrence and development of Kazak ethnic population hypertension.Different enterobacteriaceaes
Group's spectrum can cause a disease, also can be with diseases prevention.
Summary of the invention
The purpose of the present invention is to provide a kind of edible composition containing pentosan, functional food and preparation method thereof,
Purposes improves human health status for adjusting human body intestinal canal flora.
To achieve the above object, first aspect present invention provides a kind of edible composition containing pentosan, feature
It is, preparing raw material includes 10-20 parts by weight pentosan extract, 1-5 parts by weight inulin, the extraction of 0.5-1 parts by weight black garlic
Object, 0.5-1 parts by weight Poria cocos, 0.5-1 parts by weight moringa powder.
In one possible implementation, the raw material for preparing of the functional food is extracted including 10 parts by weight pentosans
Object, 5 parts by weight inulin, 1 parts by weight black garlic extract, 1 parts by weight Poria cocos, 1 parts by weight moringa powder.
In one possible implementation, the raw material for preparing of the functional food is extracted including 20 parts by weight pentosans
Object, 5 parts by weight inulin, 1 parts by weight black garlic extract, 1 parts by weight Poria cocos, 1 parts by weight moringa powder.
In one possible implementation, the pentosan extract is water soluble pentosan extract.
In one possible implementation, water-soluble pentosan extract of stating be that penta extracted from sorghum gathers
Sugar extract.
In one possible implementation, purity >=43% of the pentosan extract.
Second aspect of the present invention provides a kind of functional food containing pentosan, with edible combination described in first aspect
Object is prepared as a raw material.
Third aspect present invention provides a kind of preparation method of functional food as described in second aspect, and feature exists
In including the following steps：
(1) 10-20 parts by weight pentosan extract, the mixing of 0.5-1 parts by weight Poria cocos are taken, is crushed, sieving obtains mixture
Material；
(2) mixed material and 1-5 parts by weight inulin, 0.5-1 parts by weight black garlic extract, 0.5-1 parts by weight is peppery
Wood powder homogenate is added to the water, and is homogenized, obtains mixed slurry；
(3) mixed slurry is dried, is crushed after drying, obtain the functional food.
In one possible implementation, the pentosan extract is prepared by following steps；
Sorghum rice is smashed, is sieved, obtains sorghum rice flour；
The sorghum rice flour for taking 1 parts by weight is added in 5 parts by weight water, and dissolution process 30-60min, the first centrifugation obtains
First supernatant and precipitating；
Precipitating is placed in the aqueous slkali of 10 times of volumes, dissolution process 60-80min, the second centrifugation obtains the second supernatant
Liquid；
Merge the first supernatant and the second supernatant, obtain the first solution, and remove isolating protein, obtains sorghum water solubility penta
Glycan solution；
Sorghum water soluble pentosan solution is dry, obtain pentosan extract.
Fourth aspect present invention provides the functional food as described in second aspect in preparation for improving animal intestinal tract bacterium
Purposes in group structure drug；Wherein, the functional food is with mixing in water for oral taking.
The invention has the advantages that：Edible composition provided by the invention, functional food can be used for balancing intestines in animal
Road Bacterial community improves metabolic syndrome, when being applied to subject, can increase the quantity of short chain fatty acids producing strains, reduces
The quantity of endotoxin producing strains.
Detailed description of the invention
Fig. 1 is the preparation method flow chart of the functional food provided in an embodiment of the present invention containing pentosan.
Fig. 2 is the preparation method flow chart of pentosan extract provided in an embodiment of the present invention.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
Functional food containing pentosan is specially pulvis, can use mixing in water for oral taking.
Fig. 1 is combined in the present embodiment, and the preparation method of the functional food containing pentosan is specifically introduced.
As shown in Figure 1, the preparation method comprises the following steps.
Step 11 takes 10-20 parts by weight pentosan extract, the mixing of 0.5-1 parts by weight Poria cocos, crushes, sieving is mixed
Close material.Purity >=43% of pentosan extract, i.e., mass fraction >=43% of pentosan in pentosan extract；It is preferred that
, purity >=76% of pentosan extract.
It is poly- to extract obtained water solubility penta preferably from sorghum for the specific water soluble pentosan extract of pentosan extract
Sugar extract.Pentosan can be divided into water soluble pentosan and water unextractable pentosan according to its dissolubility.Human body is to water solubility
The utilization rate of pentosan is higher than water unextractable pentosan.
Poria cocos is specially Poria cocos block.Poria cocos block is the Poria cocos of cutting after peeling, is in block piece shape.
Step 12, by the mixed material and 1-5 parts by weight inulin, 0.5-1 parts by weight black garlic extract, 0.5-1 weight
Part moringa powder homogenate is added to the water, and is homogenized, obtains mixed slurry.
Inulin is purchased from Shanghai scholar frontogenesis object Co., Ltd, article No. sf2496.
The preparation method of black garlic extract is：Fresh black garlic of uniform size is selected, is removed the peel, the garlic clove of peeling is cleaned, and
Clothing film is gone to the greatest extent, to be crushed crusher machine 5min with stainless steel.With juice extractor (8000rpm) juicing 10min, then passed through with 60 mesh screen cloths
Centrifuge filters 5min, after removing filtrate, and obtains black garlic extract after being freeze-dried.
Moringa powder is purchased from Xi'an Jia Boying Biotechnology Co., Ltd, article No. JBY1700.
Step 13 dries mixed slurry, crushes after drying, obtains the functional food.
Functional food provided by the invention can be used for balancing intestinal microflora in animal, improve metabolic syndrome, application
When subject, the quantity of short chain fatty acids producing strains can be increased, reduce the quantity of endotoxin producing strains.
Embodiment 2
Citing introduction is carried out to the preparation method of the functional food containing pentosan in the present embodiment.
10 parts by weight pentosan extracts, the mixing of 1 parts by weight Poria cocos are taken, are crushed, sieving obtains mixed material；It will be described
Mixed material and 5 parts by weight inulin, 1 parts by weight black garlic extract, the homogenate of 1 parts by weight moringa powder are added to the water, and are homogenized, obtain
Mixed slurry；Mixed slurry is dried, is crushed after drying, the functional food is obtained.
Other are the same as embodiment 1.
Embodiment 3
Citing introduction is carried out to the preparation method of the functional food containing pentosan in the present embodiment.
20 parts by weight pentosan extracts, the mixing of 1 parts by weight Poria cocos are taken, are crushed, sieving obtains mixed material；It will be described
Mixed material and 5 parts by weight inulin, 1 parts by weight black garlic extract, the homogenate of 1 parts by weight moringa powder are added to the water, and are homogenized, obtain
Mixed slurry；Mixed slurry is dried, is crushed after drying, the functional food is obtained.
Other are the same as embodiment 1.
Embodiment 4
Citing introduction is carried out to the preparation method of the functional food containing pentosan in the present embodiment.
10 parts by weight pentosan extracts, the mixing of 0.5 parts by weight Poria cocos are taken, are crushed, sieving obtains mixed material；By institute
It states mixed material and 1 parts by weight inulin, 0.5 parts by weight black garlic extract, the homogenate of 0.5 parts by weight moringa powder is added to the water, it is even
Slurry, obtains mixed slurry；Mixed slurry is dried, is crushed after drying, the functional food is obtained.
Other are the same as embodiment 1.
Embodiment 5
Citing introduction is carried out to the preparation method of the functional food containing pentosan in the present embodiment.
20 parts by weight pentosan extracts, the mixing of 0.5 parts by weight Poria cocos are taken, are crushed, sieving obtains mixed material；By institute
It states mixed material and 1 parts by weight inulin, 0.5 parts by weight black garlic extract, the homogenate of 0.5 parts by weight moringa powder is added to the water, it is even
Slurry, obtains mixed slurry；Mixed slurry is dried, is crushed after drying, the functional food is obtained.
Other are the same as embodiment 1.
Embodiment 6
In the present embodiment, it is carried out in conjunction with preparation method of the Fig. 2 to pentosan extract used in embodiment 1-5 specific
Explanation.The preparation method includes the following steps：
Step 21 smashes sorghum rice, and sieving obtains sorghum rice flour.
The sorghum newly gathered in for the year is shelled, husked kaoliang is obtained.Sorghum rice is smashed using pulverizer, it is broken to obtain rice, makes
Broken with filter filtering rice, the mesh number of the strainer of the filter is 100 mesh, obtains rice flour.The sorghum rice of filter cannot be passed through
Broken pulverizer of reusing is smashed, and is filtered using filter.Again in the specific implementation, cannot by the rice of filtering is broken can be under
One piece of batch of sorghum rice, which enters in pulverizer, to be crushed.
Step 22, the sorghum rice flour for taking 1 parts by weight, are added in 5 parts by weight water, dissolution process 30-60min, and centrifugation obtains
To the first supernatant and precipitating.
5L water is added in the sorghum rice flour of every 1kg, and water is specially distilled water.
Dissolution process 30-60min, is specifically as follows stirring and dissolving, or ultrasonic dissolution；Preferably ultrasonic dissolution.
The time of dissolution process is specifically as follows 30min, or 40min, or 50min, or 60min；It is preferred that
For 60min.In the present embodiment, dissolution process is specially ultrasonic dissolution 60min.
Centrifugation is specially 5000r/min, is centrifuged 15min.
In step 22, the water soluble pentosan in sorghum rice is dissolved into water.
Precipitating is placed in the aqueous slkali of 10 times of volumes, dissolution process 60-80min by step 23, and centrifugation obtains on second
Clear liquid；
It is precipitated as liquid precipitating, 1L aqueous slkali is added in every 100ml precipitating.Aqueous slkali is specially the NaOH of 0.3mol/L molten
Liquid.In the present embodiment, the NaOH solution of 0.3mol/L can be substituted by the KOH of 0.3mol/L, can also be saturated Ca (OH)2
Substitution.
Dissolution process is specifically as follows stirring and dissolving, or ultrasonic dissolution；Preferably ultrasonic dissolution.Dissolution process
Time is specifically as follows 60min, or 70min, or 80min；Preferably 80min.In the present embodiment, it dissolves
Processing is specially ultrasonic dissolution 80min.
Hydroxyl is used to interrupt the connection between pentosan and the insoluble matter of sorghum cell wall in aqueous slkali, will be insoluble
Pentosan is converted to water soluble pentosan, and then is dissolved into solution.
Centrifugation is specially 5000r/min, is centrifuged 15min.
Step 24 merges the first supernatant and the second supernatant, obtains the first solution, and remove isolating protein, obtains sorghum
Water soluble pentosan solution；
Following steps can be passed sequentially through and remove isolating protein.
1. the first pH value of solution is adjusted to 7.0, in the first solution of every 100ml, 0.3g papain, 65 DEG C of water are added
Bath heat preservation 3 hours, 5000r/min, is centrifuged 15min, and removal precipitating obtains the second solution；
2. the second solution is kept the temperature 30min in 100 DEG C of water-baths, 5000r/min is centrifuged 10 minutes, and removal precipitating obtains
Sorghum water soluble pentosan solution.
2. step further eliminates remaining protein, and can also inactivate papain.
Papain is purchased from Shanghai scholar frontogenesis object Co., Ltd, article No. M0009.
Step 25, sorghum aqueous solution pentosan solution is dry, acquisition sorghum water soluble pentosan solid.In this implementation
In example, specifically sorghum aqueous solution pentosan solution is freeze-dried in freeze drier, obtains pentosan extract.
In one example, which further includes：The pentosan extract that step 25 obtains is dissolved in by step 26
Water obtains third solution, and saturation (NH is added4)2SO4The solution, (NH in third solution made4)2SO4Mass fraction reaches 30-
40%, preferably reach 35%.4-5 DEG C of left undisturbed overnight, 5000r/min are centrifuged 10 minutes, obtain third supernatant and precipitating, will
The freeze-drying of third supernatant, the pentosan extract being further purified.
Preferably, third supernatant is dialysed, remove third supernatant in salt, be then freeze-dried, obtain into
The pentosan extract of one step purifying.
Embodiment 7
In the present embodiment, detection embodiment 6 extract to pentosan extract in pentosan content.
The content of pentosan in the sorghum water soluble pentosan solid obtained using orcin hydrochloric acid method determination step 25,
It is specific as follows.
1mg sample is taken, 2ml 2mol/L HCl is added in tool plug test tube；
100 DEG C of hydrolysis 2h, it is cooling；
2ml 2mol/L Na is added2CO3With 2mL yeast；
30 DEG C of oscillation and fermentation 2h；
1000r/min is centrifuged 10min；
It takes 2ml supernatant in test tube, adds 1ml distilled water, 3ml 0.1%FeCl3, 1% orcin of 0.3ml；
100 DEG C of water-bath 30min, it is cooling；
Absorbance is measured under 670nm.
The results show that the content of the pentosan in the pentosan extract that 6 step 25 of embodiment obtains is 43%.
The content of pentosan in the sorghum water soluble pentosan solid obtained using orcin hydrochloric acid method determination step 26,
It is specific as follows.
1mg sample is taken, 2ml 2mol/L HCl is added in tool plug test tube；
100 DEG C of hydrolysis 2h, it is cooling；
2ml 2mol/L Na is added2CO3With 2 mL yeast；
30 DEG C of oscillation and fermentation 2h；
1000r/min is centrifuged 10min；
It takes 2ml supernatant in test tube, adds 1ml distilled water, 3ml 0.1%FeCl3, 1% orcin of 0.3ml；
100 DEG C of water-bath 30min, it is cooling；
Absorbance is measured under 670nm.
The results show that the content of the pentosan in the pentosan extract that 6 step 26 of embodiment obtains is 76%.
Embodiment 8
In the present embodiment according to the Ministry of Public Health《Health food is examined and assessment technique specification (2003)》Adjusting enteron aisle
Flora function human experiment experimental evaluation method evaluates the functional food containing pentosan prepared by embodiment 2-5.
It is specific as follows：
40 type 2 diabetic patients are selected, are divided into five groups, are followed successively by 1 group, 2 groups, 3 groups, 4 groups, 5 groups, every group of 10 people.
1, the grouping situation of test-meal experiment see the table below 1：
Table 1, test-meal experimental group table
| Group | Functional food | Instructions of taking |
| 1 | Embodiment 2 | 3 times a day, each 50g is continuously taken 30 days with mixing in water for oral taking |
| 2 | Embodiment 3 | 3 times a day, each 50g is continuously taken 30 days with mixing in water for oral taking |
| 3 | Embodiment 4 | 3 times a day, each 50g is continuously taken 30 days with mixing in water for oral taking |
| 4 | Embodiment 5 | 3 times a day, each 50g is continuously taken 30 days with mixing in water for oral taking |
Before subject's test-meal, each examination trencherman's excrement is acquired, intestinal flora, crop background are examined in 16S rDNA sequencing
Horizontal reference.
Test-meal experiment is carried out according to table 1, after experiment, acquires subject's excrement, enterobacteriaceae is examined in 16S rDNA sequencing
Group compares with background level, compares the increased multiple of its relative abundance.
Fecal sample carries out DNA extraction first, then the region V3~V5 of PCR amplification 16SrDNA is sequenced with 454 platforms,
Direction V5- is sequenced>V3.Each sample initial data is averaged 7795 tag, reads long 400bp or so.Eventually for the tag of analysis
Number average out to 3235, reads long 265bp or so.
16S analysis mainly uses mothur software (http://www.mothur.org/wiki/Mothur_manual) packet
Quality Control is included, OTU cluster, annotation etc. is analyzed, and on the basis of completing data species taxonomy, analyzes the relatively rich of each species
Degree.
Experimental result is as shown in table 2.
Table 2, experimental result
Shown in the table 2 the experimental results showed that, after the test-meal functional food provided in an embodiment of the present invention containing pentosan,
The intestinal flora of type 2 diabetic patient has obtained different degrees of improvement.
Although above having used general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention are fallen within the scope of the claimed invention.
Claims (10)
1. a kind of edible composition containing pentosan, which is characterized in that it includes that 10-20 parts by weight pentosan mentions that it, which prepares raw material,
Take object, 1-5 parts by weight inulin, 0.5-1 parts by weight black garlic extract, 0.5-1 parts by weight Poria cocos, 0.5-1 parts by weight moringa powder.
2. edible composition according to claim 1, which is characterized in that the raw material for preparing of the functional food includes 10 weights
Measure part pentosan extract, 5 parts by weight inulin, 1 parts by weight black garlic extract, 1 parts by weight Poria cocos, 1 parts by weight moringa powder.
3. edible composition according to claim 1, which is characterized in that the raw material for preparing of the functional food includes 20 weights
Measure part pentosan extract, 5 parts by weight inulin, 1 parts by weight black garlic extract, 1 parts by weight Poria cocos, 1 parts by weight moringa powder.
4. edible composition according to claim 1, which is characterized in that the pentosan extract is water soluble pentosan
Extract.
5. edible composition according to claim 4, which is characterized in that the pentosan extract is to extract from sorghum
Obtained pentosan extract.
6. edible composition according to claim 1, which is characterized in that purity >=43% of the pentosan extract.
7. a kind of functional food containing pentosan, which is characterized in that with edible composition described in any one of claims 1-6
It is prepared as a raw material.
8. a kind of preparation method of functional food as claimed in claim 7, which is characterized in that include the following steps：
(1) 10-20 parts by weight pentosan extract, the mixing of 0.5-1 parts by weight Poria cocos are taken, is crushed, sieving obtains mixed material；
(2) by the mixed material and 1-5 parts by weight inulin, 0.5-1 parts by weight black garlic extract, 0.5-1 parts by weight moringa powder
Homogenate is added to the water, and homogenate obtains mixed slurry；
(3) mixed slurry is dried, is crushed after drying, obtain the functional food.
9. preparation method according to claim 8, which is characterized in that the pentosan extract is prepared by following steps
It forms；
The pentosan extract for preparing includes the following steps：
Sorghum rice is smashed, is sieved, obtains sorghum rice flour；
The sorghum rice flour for taking 1 parts by weight is added in 5 parts by weight water, and dissolution process 30-60min, the first centrifugation obtains first
Supernatant and precipitating；
Precipitating is placed in the aqueous slkali of 10 times of volumes, dissolution process 60-80min, the second centrifugation obtains the second supernatant；
Merge the first supernatant and the second supernatant, obtain the first solution, and remove isolating protein, obtains sorghum water soluble pentosan
Solution；
Sorghum water soluble pentosan solution is dry, obtain the pentosan extract.
10. functional food as claimed in claim 7 is in preparation for improving the purposes in microbial population of animal intestinal tract structure medicament；Its
In, the functional food is with mixing in water for oral taking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810681330.XA CN108902970A (en) | 2018-06-27 | 2018-06-27 | Edible composition containing pentosan, functional food and preparation method thereof, purposes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810681330.XA CN108902970A (en) | 2018-06-27 | 2018-06-27 | Edible composition containing pentosan, functional food and preparation method thereof, purposes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902970A true CN108902970A (en) | 2018-11-30 |
Family
ID=64424128
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810681330.XA Pending CN108902970A (en) | 2018-06-27 | 2018-06-27 | Edible composition containing pentosan, functional food and preparation method thereof, purposes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108902970A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140953A (en) * | 2019-06-12 | 2019-08-20 | 上海紫微健康管理有限责任公司 | Alimentation composition of metabolic syndrome symptom and preparation method thereof, purposes can be improved |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06217761A (en) * | 1992-06-18 | 1994-08-09 | Nisshin Flour Milling Co Ltd | Growth promoter for enteral useful bacteria |
| WO1999061036A1 (en) * | 1998-05-22 | 1999-12-02 | Ulice (S.A.) | Use of arabinoxylans for preparing a composition |
| CN1466459A (en) * | 2000-07-24 | 2004-01-07 | �Ʒ� | Nutritional composition |
| CN1980579A (en) * | 2004-06-30 | 2007-06-13 | 鲁汶天主教大学研究开发部 | Prebiotic preparation |
| CN104415214A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Application of black garlic extract in adjusting animal intestinal flora |
| CN105815626A (en) * | 2015-01-09 | 2016-08-03 | 深圳华大农业与循环经济科技有限公司 | Purpose of Moringaceae powder for regulating animal intestinal flora |
-
2018
- 2018-06-27 CN CN201810681330.XA patent/CN108902970A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06217761A (en) * | 1992-06-18 | 1994-08-09 | Nisshin Flour Milling Co Ltd | Growth promoter for enteral useful bacteria |
| WO1999061036A1 (en) * | 1998-05-22 | 1999-12-02 | Ulice (S.A.) | Use of arabinoxylans for preparing a composition |
| CN1466459A (en) * | 2000-07-24 | 2004-01-07 | �Ʒ� | Nutritional composition |
| CN1980579A (en) * | 2004-06-30 | 2007-06-13 | 鲁汶天主教大学研究开发部 | Prebiotic preparation |
| CN104415214A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Application of black garlic extract in adjusting animal intestinal flora |
| CN105815626A (en) * | 2015-01-09 | 2016-08-03 | 深圳华大农业与循环经济科技有限公司 | Purpose of Moringaceae powder for regulating animal intestinal flora |
Non-Patent Citations (7)
| Title |
|---|
| PIETER V , VENEMA K , TOM V , ET AL.: "Different human gut models reveal the distinct fermentation patterns of Arabinoxylan versus inulin", 《J AGRIC FOOD CHEM》 * |
| R.L. CUNNINGHAM ET AL: "Extracted Sweet Sorghum Substrates as a Source of Fermentable Sugars", 《APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY》 * |
| 宋克玉等: "党参及茯苓对小鼠肠道菌群调节作用的实验研究", 《中国临床药理学杂志》 * |
| 宋晓庆等: "黑麦阿拉伯木聚糖结构、性质与营养功能 ", 《粮食与油脂》 * |
| 李春喜等: "小麦籽粒戊聚糖组分及其与籽粒碱提取液黏度关系的研究", 《中国粮油学报》 * |
| 王伟旭等: "提取条件对麸皮水不溶性阿拉伯木聚糖得率及性质的影响 ", 《中国食品学报》 * |
| 马四平等: "不同的处理方式对小麦麸皮水溶性阿拉伯木聚糖得率影响研究 ", 《农业机械》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140953A (en) * | 2019-06-12 | 2019-08-20 | 上海紫微健康管理有限责任公司 | Alimentation composition of metabolic syndrome symptom and preparation method thereof, purposes can be improved |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Huang et al. | Physicochemical properties and prebiotic activities of polysaccharides from longan pulp based on different extraction techniques | |
| CN104222889B (en) | A kind of matrimony vine soluble dietary fiber and preparation method thereof | |
| CN111285939B (en) | Artemisia annua polysaccharide with effects of resisting oxidation and regulating intestinal flora and preparation method and application thereof | |
| CN111019990B (en) | Pumpkin seed peptide powder and preparation method and application thereof | |
| Guan et al. | Simulated digestion and in vitro fermentation of a polysaccharide from lotus (Nelumbo nucifera Gaertn.) root residue by the human gut microbiota | |
| CN113278088A (en) | Sargassum fusiforme polysaccharide with obvious intestinal mucosa repair activity and preparation method and application thereof | |
| CN108902970A (en) | Edible composition containing pentosan, functional food and preparation method thereof, purposes | |
| CN110787192A (en) | Application of soluble dietary fiber in kelp in preparing hypoglycemic drugs and functional foods | |
| CN110577976A (en) | Mung bean oligopeptide powder and preparation method thereof | |
| CN113730444A (en) | Application of soluble dietary fiber in kelp in preparation of medicines and functional foods for improving ulcerative colitis | |
| CN108794655A (en) | A kind of extracting method of sorghum water soluble pentosan | |
| CN106317236A (en) | Method for increasing astragalus polysaccharides by using fermentation technology | |
| CN109589400B (en) | Composition with neuroprotective effect | |
| CN110856744B (en) | New application of dendrobe polypeptide | |
| CN109645502A (en) | High-quality dietary fiber, the preparation method of honey raisin tree diet fiber composition and product | |
| CN1962699A (en) | Hijiki polysaccharide and its uses in tobacco | |
| CN109771457A (en) | Purposes of the russule extract in the preparation that preparation treatment and/or prevention high fat diet cause hepatic injury related disease | |
| Guan et al. | Effects of wheat germ polysaccharides prepared by ultra-high pressure on functional constipation and gut microbiota | |
| CN107961293A (en) | A kind of sea-buckthorn tomato piece and preparation method thereof | |
| WO2021174801A1 (en) | Method for preparing antrodia cinnamomea water-insoluble dietary fibers | |
| CN113813291A (en) | Preparation method of animal medicinal material freeze-dried powder | |
| KR20220096379A (en) | Method for preparing antler extract and kyung-ok-go containing antler extract | |
| CN112715965A (en) | Coconut dietary fiber and preparation method and application thereof | |
| KR20040105523A (en) | Extraction of Bioactive Materials from Brown sea weed and Preparation of Health Food. | |
| CN110521751A (en) | A kind of compounding unartificial yeast fermentation high dietary-fiber bread and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Liu Jin Inventor after: Chen Ying Inventor after: Chen Qiang Inventor before: Chen Qiang |
|
| CB03 | Change of inventor or designer information | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20200103 Address after: 234000 Building No. 12 in Chuangzhi Logistics Park, Suma Modern Industrial Park, Longqiao District, Suzhou City, Anhui Province Applicant after: ANHUI RUIKANG FOOD BIOTECHNOLOGY Co.,Ltd. Applicant after: Chen Ying Applicant after: Liu Jin Applicant after: Chen Qiang Address before: 234000 Building No. 12 in Chuangzhi Logistics Park, Suma Modern Industrial Park, Longqiao District, Suzhou City, Anhui Province Applicant before: ANHUI RUIKANG FOOD BIOTECHNOLOGY Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181130 |
|
| RJ01 | Rejection of invention patent application after publication |