CN112515028A - Preparation method of elderberry tablet candy and elderberry extract - Google Patents
Preparation method of elderberry tablet candy and elderberry extract Download PDFInfo
- Publication number
- CN112515028A CN112515028A CN202011491810.3A CN202011491810A CN112515028A CN 112515028 A CN112515028 A CN 112515028A CN 202011491810 A CN202011491810 A CN 202011491810A CN 112515028 A CN112515028 A CN 112515028A
- Authority
- CN
- China
- Prior art keywords
- elderberry
- fermentation
- extract
- extraction
- anthocyanin
- 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
- 235000018735 Sambucus canadensis Nutrition 0.000 title claims abstract description 59
- 241000208829 Sambucus Species 0.000 title claims abstract description 58
- 235000007123 blue elder Nutrition 0.000 title claims abstract description 58
- 235000007124 elderberry Nutrition 0.000 title claims abstract description 58
- 235000008995 european elder Nutrition 0.000 title claims abstract description 58
- 239000000284 extract Substances 0.000 title claims abstract description 38
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 58
- 230000004151 fermentation Effects 0.000 claims abstract description 58
- 238000000034 method Methods 0.000 claims abstract description 28
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 108010059892 Cellulase Proteins 0.000 claims abstract description 17
- 229940106157 cellulase Drugs 0.000 claims abstract description 17
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 16
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 16
- 238000002137 ultrasound extraction Methods 0.000 claims abstract description 16
- 238000004108 freeze drying Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000002390 rotary evaporation Methods 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 238000005086 pumping Methods 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 14
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims description 6
- 108010011485 Aspartame Proteins 0.000 claims description 6
- 241000167854 Bourreria succulenta Species 0.000 claims description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 6
- 240000003394 Malpighia glabra Species 0.000 claims description 6
- 235000014837 Malpighia glabra Nutrition 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 6
- 239000000605 aspartame Substances 0.000 claims description 6
- 229960003438 aspartame Drugs 0.000 claims description 6
- 235000010357 aspartame Nutrition 0.000 claims description 6
- 235000019693 cherries Nutrition 0.000 claims description 6
- 235000019359 magnesium stearate Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000000600 sorbitol Substances 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 240000007651 Rubus glaucus Species 0.000 claims 1
- 235000011034 Rubus glaucus Nutrition 0.000 claims 1
- 235000009122 Rubus idaeus Nutrition 0.000 claims 1
- 235000010208 anthocyanin Nutrition 0.000 abstract description 41
- 229930002877 anthocyanin Natural products 0.000 abstract description 41
- 239000004410 anthocyanin Substances 0.000 abstract description 41
- 150000004636 anthocyanins Chemical class 0.000 abstract description 40
- 238000000605 extraction Methods 0.000 abstract description 20
- 239000002904 solvent Substances 0.000 abstract description 7
- 238000004537 pulping Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000009210 therapy by ultrasound Methods 0.000 abstract description 2
- 241000235342 Saccharomycetes Species 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 11
- 108090000790 Enzymes Proteins 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 9
- 229940088598 enzyme Drugs 0.000 description 9
- 239000012488 sample solution Substances 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 238000002835 absorbance Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000005303 weighing Methods 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 241000589220 Acetobacter Species 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000012544 monitoring process Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000007873 sieving Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 238000000638 solvent extraction Methods 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- -1 flavonoid compounds Chemical class 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 244000078534 Vaccinium myrtillus Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000007336 cyanidin Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 229930000044 secondary metabolite Natural products 0.000 description 2
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 1
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- 241000208828 Caprifoliaceae Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 206010028116 Mucosal inflammation Diseases 0.000 description 1
- 201000010927 Mucositis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000151637 Sambucus canadensis Species 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000005811 Viola adunca Nutrition 0.000 description 1
- 240000009038 Viola odorata Species 0.000 description 1
- 235000013487 Viola odorata Nutrition 0.000 description 1
- 235000002254 Viola papilionacea Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000021029 blackberry Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- HEILIGJNYTWOHU-UHFFFAOYSA-N ethanol 2-hydroxybenzoic acid Chemical compound CCO.OC(=O)C1=CC=CC=C1O HEILIGJNYTWOHU-UHFFFAOYSA-N 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- NWKFECICNXDNOQ-UHFFFAOYSA-N flavylium Chemical compound C1=CC=CC=C1C1=CC=C(C=CC=C2)C2=[O+]1 NWKFECICNXDNOQ-UHFFFAOYSA-N 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 235000017807 phytochemicals Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000013643 reference control Substances 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing elderberry tablet candy and an elderberry extract. The preparation method comprises the following steps: pulping selected elderberry, adding cellulase and pectinase for enzymolysis, inoculating saccharomycetes, fermenting, extracting under ultrasonic treatment to obtain primary fermentation liquid, pumping into a fermentation tank, inoculating acetic acid bacteria, fermenting to a certain condition, performing ultrasonic extraction again, performing rotary evaporation on the filtrate, and freeze-drying to obtain powder. The anthocyanin content in the extract obtained by the invention is up to 77.2-81.3 mg/g. The whole preparation process of the invention does not use organic extraction solvent, has no food safety risks such as solvent residue and the like, has simple equipment, mild control condition, simple and convenient operation compared with the traditional extraction mode, has high extraction efficiency and extraction specificity aiming at anthocyanin, is economic and environment-friendly, effectively reduces the production cost, and is beneficial to industrialized large-scale production. The invention also provides a tablet candy added with the elderberry extract.
Description
Technical Field
The invention relates to the technical field of functional food processing, in particular to a preparation method of an elderberry tablet candy and an elderberry extract.
Background
Anthocyanins, also called anthocyanidins, are water-soluble flavonoid compounds which can change color with the acid and alkali of cellular fluid and are one of the main pigments forming the color of petals and fruits. The anthocyanin is a secondary metabolite of plants, and researches show that the anthocyanin has an oxidation resistance effect which is fifty times higher than that of vitamin E and twenty times higher than that of vitamin C, is a natural antioxidant and has extremely high bioavailability. In addition, anthocyanin also has various biological activities of resisting fatigue, aging and tumor, preventing cardiovascular and cerebrovascular diseases and the like, and is widely applied to industries such as functional food, cosmetics, pharmacy and the like at present.
The elderberry is the berry of elderberry of Caprifoliaceae, is bitter, pungent and mild in flavor, is red or blue-violet black oval or nearly round, is rich in polyphenol substances and phytochemicals, can resist viruses, bacteria, nasal mucositis, diuresis, sweating promotion and the like, and the anthocyanin in the elderberry has the functions of helping to regulate immune response and enhancing human body resistance. The anthocyanin in the elderberry is mainly an anthocyanin substance taking cyanidin as a main component and an anthocyanin substance taking cyanidin as an aglycone, and is one of the plant sources containing more anthocyanin at present. Johansen isolated 4 anthocyanins from the fruit of sambucus canadensis. Nakatani et al isolated 2 novel acylated anthocyanin compounds from the fruit. At present, researches on anthocyanin at home and abroad are mostly concentrated on crops such as blueberries, purple potatoes, mulberries, black barbary wolfberry fruits and the like, and few reports are made on researches on extraction processes of the anthocyanin of the blackberries.
At present, the common method for extracting the anthocyanin is an organic solvent extraction method, the solvent is alcohol solution such as ethanol or methanol, the extraction rate can be improved by adding a small amount of hydrochloric acid or acetic acid solution, an ultrasonic auxiliary method, a microwave auxiliary method and the like, the method is simple and convenient to operate, and complex instruments and equipment are not needed; however, the use of a large amount of organic solvents during extraction results in increased production cost, easily damaged active ingredients, and poor safety due to environmental pollution caused by certain toxicity of solvents such as methanol.
Generally, mature plant cell walls are composed of cellulose, hemicellulose, pectin, and lignin. The principle of the enzymatic extraction is that hydrolytic enzymes such as cellulase, pectinase, hemicellulase and the like are used for decomposing plant cell walls, destroying cell structures and promoting the diffusion and leaching of functional components, so that the extraction rate is improved. And the enzyme extraction is carried out at a lower temperature, so that the effective components can be well protected from being damaged. The solid state fermentation refers to a fermentation process in which a reaction system is anhydrous or close to anhydrous, the treatment process of the raw materials is relatively simple, and the damage to the nutrient components and the sensory characteristics of the raw materials is small. In the fermentation process, macromolecular fibers, organic acids, pectin and other substances are fermented by microorganisms to form rich amino acids, enzymes, vitamins, mineral substances and secondary metabolites, so that the nutrition is rich and the absorption by a human body is facilitated. At present, no report about the enzymatic extraction of the elderberry anthocyanin and the preparation of the elderberry extract by using a fermentation method exists.
Disclosure of Invention
The invention aims to provide an elderberry tablet candy and a preparation method of an elderberry extract, and aims to solve the problems that the cost is high, effective components are easily damaged, and the safety is poor when the prior art is applied to extracting elderberry anthocyanin.
The technical scheme adopted by the invention is as follows: the elderberry tabletting candy comprises the following components in parts by weight: 0.2-0.4 part of elderberry extract, 0.5-0.8 part of acerola cherry concentrated powder, 0.05-0.08 part of vitamin C, 7-9 parts of sorbitol, 0.1-0.3 part of citric acid, 0.005-0.007 part of aspartame, 0.2-0.3 part of magnesium stearate and 0.1-0.2 part of edible essence. Wherein the elderberry extract is prepared by the following method.
A preparation method of elderberry extract comprises the following steps:
a. crushing elderberry into pulp, and adding cellulase and pectinase for enzymolysis;
b. inoculating 2-5wt% of yeast after enzymolysis, fermenting at 18-23 deg.C in dark place, stopping fermentation until alcoholic strength is 5.5-8.7 °, subjecting the fermentation product to ultrasonic extraction at 40-45 deg.C for 1-2 hr, and filtering to obtain primary fermentation solution;
c. pumping the primary fermentation liquid into a fermentation tank, adding 8-10 wt% of acetic acid bacteria, keeping the ventilation amount of sterile air at 0.06-0.08vvm, keeping the fermentation temperature at 28-33 ℃, stopping fermentation when the pH value is 2.8-3 after stirring and fermenting, placing the fermentation product at 40-45 ℃ for ultrasonic extraction for 1-2h, and filtering;
d. and performing rotary evaporation on the filtrate, and then freeze-drying into powder to obtain the elderberry extract.
In the step a, the dosage of the cellulase is 0.5 to 1 weight percent, the dosage of the pectinase is 0.07 to 0.1 weight percent, the enzymolysis temperature is 45 to 50 ℃, and the enzymolysis time is 1.5 to 2.5 hours.
In the step b, the yeast is a high-activity dry yeast agent, and is stirred for 2-3 times every day in the process of light-resistant fermentation.
And b, stopping fermentation until the alcoholic strength is 7-8 degrees.
In the step c, the viable count of the acetic acid bacteria is more than or equal to 1 multiplied by 108cfu/g。
In the step d, the rotary evaporation temperature is 45-50 ℃; the freeze-drying temperature is-40 to-35 ℃.
The application of the elderberry extract prepared by the method in tabletting candies.
The tabletted candy comprises the following components in parts by weight: 0.2-0.4 part of elderberry extract, 0.5-0.8 part of acerola cherry concentrated powder, 0.05-0.08 part of vitamin C, 7-9 parts of sorbitol, 0.1-0.3 part of citric acid, 0.005-0.007 part of aspartame, 0.2-0.3 part of magnesium stearate and 0.1-0.2 part of edible essence.
The raw material used in the invention is elderberry, most of the documents related to the elderberry at present are preparation methods of concentrated fruit juice thereof, and no report is provided about a method for extracting anthocyanin in the elderberry.
According to the invention, after the elderberry is pulped, cellulase and pectinase are added for enzymolysis reaction, and the cell wall of the elderberry is destroyed to promote the anthocyanin to be better dissolved out. Then adding a specific amount of yeast, fermenting to generate ethanol to a specific alcoholic strength, and performing ultrasonic-assisted extraction to obtain a fermentation primary liquid. Inoculating the initial fermentation liquid into a fermentation tank, adding a specific amount of acetic acid bacteria, fermenting to produce acetic acid, stopping fermentation when the pH value is reduced to 2.8-3, and keeping the pH value within the range, wherein the anthocyanin has the best stability and can protect the effective components to the maximum extent. Finally, carrying out ultrasonic treatment again for extraction and freeze-drying into powder, wherein the content of anthocyanin in the obtained extract is up to 77.2-81.3 mg/g. The method adopts an ultrasonic-assisted solvent to extract the anthocyanin in the elderberry twice under the optimal condition, the content of the anthocyanin is only 57.3mg/g, and the extraction rate of the anthocyanin is improved by 34.7-41.9%.
When the fermentation method is adopted for extraction, no additional C source and N source are added, the nutrition of the elderberry is utilized, the fermentation cut-off index is optimized, the best effect is achieved in the shortest time, and the production period is saved. The whole preparation process does not use organic extraction solvent, has no food safety risks such as solvent residue and the like, has simple equipment, mild control conditions, simple and convenient operation compared with the traditional extraction mode, has high extraction efficiency and extraction specificity aiming at anthocyanin, is economic and environment-friendly, effectively reduces the production cost, and is beneficial to industrialized mass production. The elderberry extract prepared by the method can be widely applied to the field of food, and the invention also provides an application method of the elderberry extract in tabletting candies, and the tabletting candies have certain oxidation resistance in hydroxyl free radicals, DPPH free radicals and total reducing capacity systems.
Drawings
FIG. 1 is a graph showing the comparison of the anthocyanin content of the extracts obtained in example 1 under the action of various enzymes.
Fig. 2 is a photograph of the tabletted confectioneries prepared in examples 6 and 7.
Detailed Description
The present invention is described in detail below with reference to specific examples, wherein reagents and procedures not mentioned in the examples are all performed according to the routine procedures in the art.
In the examples, pectinase (30000U/g) and cellulase (20000U/g) were obtained from Henschel Biotechnology Ltd, yeast was obtained from Angel Yeast Ltd, and acetic acid bacteria (Shanghai brewing 1.01) were obtained from Shanghai brewing Co., Ltd.
Example 1 comparison of the Effect of different enzymes
Weighing elderberry, pulping into fruit pulp by using a homogenizer, and dividing into 4 groups, wherein the step a is that no enzyme is added; b, adding 0.5% of cellulase; c, adding 0.07 percent of pectinase; d: adding 0.5% cellulase and 0.07% pectase, and performing enzymolysis at 50 deg.C for 2 hr.
Inoculating 2% yeast according to weight of each part, fermenting at 20 deg.C in the absence of light, stirring for 2 times per day, detecting alcohol content to 7 °, performing ultrasonic extraction at 40 deg.C for 1.5 hr, and filtering to obtain primary fermentation liquid.
Pumping the primary fermentation liquid into a fermentation tank, inoculating acetobacter with the total weight of 8%, fermenting at the conditions of ventilation volume of 0.08vvm and 30 ℃, monitoring the pH value, reducing to 3, performing ultrasonic extraction at 40 ℃ for 1.5h, and filtering to obtain fermentation liquid.
Performing rotary evaporation and concentration on the fermentation liquor at 45 ℃, freeze-drying at-35 ℃ for 24h, crushing and sieving to obtain the elderberry extract. The results of the detection of the obtained extract are shown in figure 1, and the addition of cellulase and pectinase can effectively promote the dissolution of anthocyanin and improve the extraction rate, but the effect is not as good as that of the compound enzyme of the two. The single cellulase is used for enzymolysis, and the anthocyanin content is improved by 12.9 percent; the anthocyanin content is improved by 10.2 percent by single pectinase for enzymolysis; the anthocyanin content is improved by 14.8 percent through the enzymolysis of the compound enzyme. Therefore, the enzymolysis is carried out by adopting the complex enzyme of the cellulase and the pectinase.
Example 2
Weighing 50kg of elderberry, pulping into fruit pulp by using a homogenizer, placing in parts, adding 0.5% of cellulase and 0.07% of pectinase according to the weight of each part respectively, and performing enzymolysis for 2h at 50 ℃.
Adding yeast 1% by weight, fermenting at 18 deg.C in the absence of light, stirring for 2 times per day, detecting alcohol content to 6 °, performing ultrasonic extraction at 40 deg.C for 1.5 hr, and filtering to obtain primary fermentation liquid.
Pumping the primary fermentation liquid into a fermentation tank, inoculating acetobacter with the total weight of 8%, fermenting at the conditions of ventilation volume of 0.06vvm and 28 ℃, monitoring the pH value, reducing to 2.8, performing ultrasonic extraction at 40 ℃ for 1.5h, and filtering to obtain fermentation liquid.
Performing rotary evaporation and concentration on the fermentation liquor at 50 ℃, freeze-drying for 24h at-35 ℃, and crushing and sieving to obtain the elderberry extract.
Through detection, the content of anthocyanin in the elderberry extract is 77.2 mg/g. Compared with the anthocyanin content in the extract obtained by the ultrasonic-assisted solvent extraction method of 57.3mg/g, the anthocyanin content is improved by 34.7%.
Example 3
Weighing 100kg of elderberry, pulping into fruit pulp by using a homogenizer, placing in parts, adding 0.7% of cellulase and 0.1% of pectinase according to the weight of each part respectively, and performing enzymolysis for 2h at 45 ℃.
Inoculating 2% of yeast according to the weight of each part, fermenting under the conditions of no light and 20 ℃, stirring for 2 times per day on time, detecting that the alcoholic strength reaches 8.7 degrees, performing ultrasonic extraction for 1.5h at 45 ℃, and filtering to obtain a primary fermentation solution.
Pumping the primary fermentation liquid into a fermentation tank, inoculating acetobacter with the total weight of 10%, fermenting at the conditions of ventilation volume of 0.06vvm and 30 ℃, monitoring the pH value, reducing to 2.9, performing ultrasonic extraction at 45 ℃ for 1.5h, and filtering to obtain fermentation liquid.
Performing rotary evaporation and concentration on the fermentation liquor at 45 ℃, freeze-drying at-40 ℃ for 24h, crushing and sieving to obtain the elderberry extract.
Through detection, the content of anthocyanin in the elderberry extract is 79.4 mg/g. Compared with the anthocyanin content in the extract obtained by the ultrasonic-assisted solvent extraction method of 57.3mg/g, the anthocyanin content is improved by 38.6 percent.
Example 4
Weighing 200kg of elderberry, pulping into fruit pulp by using a homogenizer, placing in parts, adding 1.0% of cellulase and 0.1% of pectinase according to the weight of each part respectively, and performing enzymolysis for 2h at 45 ℃.
Inoculating 5% of yeast according to weight of each part, fermenting at 23 deg.C in the absence of light, stirring for 3 times per day, detecting alcohol content to 7.5 °, performing ultrasonic extraction at 45 deg.C for 1.5 hr, and filtering to obtain primary fermentation liquid.
Pumping the primary fermentation liquid into a fermentation tank, inoculating acetobacter with the total weight of 10%, fermenting at the conditions of ventilation volume of 0.08vvm and 33 ℃, monitoring the pH value, reducing to 3, performing ultrasonic extraction at 45 ℃ for 1.5h, and filtering to obtain fermentation liquid.
Performing rotary evaporation and concentration on the fermentation liquor at 45 ℃, freeze-drying at-40 ℃ for 24h, crushing and sieving to obtain the elderberry extract.
Through detection, the content of anthocyanin in the elderberry extract is 82.3 mg/g. Compared with the anthocyanin content in the extract obtained by the ultrasonic-assisted solvent extraction method of 57.3mg/g, the anthocyanin content is improved by 41.9%.
Example 5
Weighing 50kg of elderberry, pulping into fruit pulp by using a homogenizer, placing in parts, adding 0.5% of cellulase and 0.07% of pectinase according to the weight of each part respectively, and performing enzymolysis for 2h at 50 ℃.
Adding yeast 1% by weight, fermenting at 18 deg.C in the absence of light, stirring for 2 times per day, detecting alcohol content to 4 °, performing ultrasonic extraction at 40 deg.C for 1.5 hr, and filtering to obtain primary fermentation liquid.
Pumping the primary fermentation liquid into a fermentation tank, inoculating acetobacter with the total weight of 8%, fermenting at the conditions of ventilation volume of 0.06vvm and 28 ℃, monitoring the pH value to 3.5, performing ultrasonic extraction at 40 ℃ for 1.5h, and filtering to obtain fermentation liquid.
Performing rotary evaporation and concentration on the fermentation liquor at 50 ℃, freeze-drying for 24h at-35 ℃, and crushing and sieving to obtain the elderberry extract.
Through detection, the content of anthocyanin in the elderberry extract is 71.3 mg/g. Compared with the example 1, the fermentation cut-off index is changed, other conditions are not changed, and the extraction rate is reduced by 7.6%, so that the strict control of the fermentation cut-off index is very important.
Example 6
According to the weight portion, 0.2 portion of elderberry extract, 0.5 portion of acerola cherry concentrated powder, 0.05 portion of vitamin C, 8.845 portions of sorbitol, 0.1 portion of citric acid, 0.005 portion of aspartame, 0.2 portion of magnesium stearate and 0.1 portion of edible essence are weighed.
After the raw materials are qualified, the obtained tablets are complete and smooth, have uniform color and no visible foreign matters with normal vision through the processes of weighing, mixing and tabletting, and meet various regulations, as shown in figure 2.
Example 7
According to the weight portion, 0.4 portion of elderberry extract, 0.8 portion of acerola cherry concentrated powder, 0.08 portion of vitamin C, 7.913 portions of sorbitol, 0.3 portion of citric acid, 0.007 portion of aspartame, 0.3 portion of magnesium stearate and 0.2 portion of edible essence are weighed.
After the raw materials are qualified, the obtained tablets are complete and smooth, have uniform color and no visible foreign matters with normal vision through the processes of weighing, mixing and tabletting, and meet various regulations, as shown in figure 2.
Example 8 in vitro antioxidant Effect of tabletted confections
The tabletted candies of example 6 and example 7 were each taken and tabletted several times, crushed and dissolved in a suitable amount of purified water, and filtered to obtain a sample solution.
Adding 1mL of the sample solution into a test tube respectively, and adding 8mmol/L FeSO4And 8mmol/L salicylic acid-ethanol solution each 1mL, mixing well, adding 1mLH2O2Reacting the solution at 37 deg.C for 30min, measuring absorbance at 520nm, and recording as A1(ii) a Using distilled water as reference control instead of salicylic acid solution, and measuring absorbance value A2(ii) a Using distilled water as a blank control instead of the sample solution, and measuring the absorbance as A0. The test was repeated three times, and the hydroxyl radical clearance of the two sample solutions was determined to be 59.32% and 77.24%, respectively.
Adding 2mL of the sample solution into a test tube, adding 2mL of 6mmol/L DPPH ethanol solution, mixing, standing in a dark room for 30min, and measuring absorbance at 517nmValue, denoted as A1(ii) a Replacing sample solution with purified water, and measuring absorbance value A0. The three experiments were repeated and the DPPH radical clearance was found to be 71.92% and 89.45% for the two sample solutions, respectively.
Adding 1mL of the sample solution into a test tube, sequentially adding 1mL of each of 0.2mol/L phosphate buffer solution (pH =6.6) and 1% potassium ferricyanide solution, uniformly mixing, reacting in a water bath at 50 ℃ for 20min, rapidly cooling, adding 1mL of 10% trichloroacetic acid solution, and centrifuging for 10min at 5000 r/min. Taking 2mL of the supernatant fluid, adding 2mL of distilled water and 0.4mL of 0.1% ferric trichloride solution into a test tube, fully and uniformly mixing, standing in a dark room for reaction for 10min, taking the distilled water as a blank for zero adjustment, and measuring the absorbance value at 700 nm. The test was repeated three times, and the absorbance values of the two sample solutions were measured to be 1.84 and 2.76, respectively.
The tabletted confectionery products exhibit a certain antioxidant capacity in hydroxyl radicals, DPPH radicals and total reducing power systems.
Claims (9)
1. The bonesetting raspberry tabletting candy is characterized by comprising the following components in parts by weight: 0.2-0.4 part of elderberry extract, 0.5-0.8 part of acerola cherry concentrated powder, 0.05-0.08 part of vitamin C, 7-9 parts of sorbitol, 0.1-0.3 part of citric acid, 0.005-0.007 part of aspartame, 0.2-0.3 part of magnesium stearate and 0.1-0.2 part of edible essence.
2. The preparation method of the elderberry extract is characterized by comprising the following steps:
a. crushing elderberry into pulp, and adding cellulase and pectinase for enzymolysis;
b. inoculating 2-5wt% of yeast after enzymolysis, fermenting at 18-23 deg.C in dark place, stopping fermentation until alcoholic strength is 5.5-8.7 °, subjecting the fermentation product to ultrasonic extraction at 40-45 deg.C for 1-2 hr, and filtering to obtain primary fermentation solution;
c. pumping the primary fermentation liquid into a fermentation tank, adding 8-10 wt% of acetic acid bacteria, keeping the ventilation amount of sterile air at 0.06-0.08vvm, keeping the fermentation temperature at 28-33 ℃, stopping fermentation when the pH value is 2.8-3 after stirring and fermenting, placing the fermentation product at 40-45 ℃ for ultrasonic extraction for 1-2h, and filtering;
d. and performing rotary evaporation on the filtrate, and then freeze-drying into powder to obtain the elderberry extract.
3. The preparation method of claim 2, wherein in step a, the cellulase is 0.5-1wt%, the pectinase is 0.07-0.1wt%, the enzymolysis temperature is 45-50 ℃, and the enzymolysis time is 1.5-2.5 h.
4. The method according to claim 2, wherein in step b, the yeast is a highly active dry yeast agent, and the yeast is stirred for 2-3 times per day during the light-shielding fermentation process.
5. The process according to claim 2, wherein in the step b, the fermentation is stopped when the alcoholic strength is 7 to 8 °.
6. The process according to claim 2, wherein the viable count of the acetic acid bacteria in step c is not less than 1X 108cfu/g。
7. The method according to claim 2, wherein in the step d, the rotary evaporation temperature is 45-50 ℃; the freeze-drying temperature is-40 to-35 ℃.
8. Use of an elderberry extract prepared by the method of any one of claims 2 to 7 in a tabletted confection.
9. The use according to claim 8, wherein the tabletted confectionery product comprises the following components in parts by weight: 0.2-0.4 part of elderberry extract, 0.5-0.8 part of acerola cherry concentrated powder, 0.05-0.08 part of vitamin C, 7-9 parts of sorbitol, 0.1-0.3 part of citric acid, 0.005-0.007 part of aspartame, 0.2-0.3 part of magnesium stearate and 0.1-0.2 part of edible essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011491810.3A CN112515028A (en) | 2020-12-17 | 2020-12-17 | Preparation method of elderberry tablet candy and elderberry extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011491810.3A CN112515028A (en) | 2020-12-17 | 2020-12-17 | Preparation method of elderberry tablet candy and elderberry extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112515028A true CN112515028A (en) | 2021-03-19 |
Family
ID=75001105
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011491810.3A Pending CN112515028A (en) | 2020-12-17 | 2020-12-17 | Preparation method of elderberry tablet candy and elderberry extract |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112515028A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113694561A (en) * | 2021-08-27 | 2021-11-26 | 湖南华康生物科技股份有限公司 | Extraction and separation method of elderberry polyphenol |
| CN115736156A (en) * | 2022-11-30 | 2023-03-07 | 养生堂药业有限公司 | Acerola cherry composite direct drinking powder and preparation method thereof |
| CN115969033A (en) * | 2021-10-15 | 2023-04-18 | 百岳特生物技术（上海）有限公司 | Preparation method and application of elderberry magnetic field fermentation product |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774740A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Mangosteen golden-silk jujube vinegar with radiation protection effect and preparation method |
| CN105995344A (en) * | 2016-05-26 | 2016-10-12 | 长沙湘资生物科技有限公司 | Blueberry vinegar beverage product and making method thereof |
| CN106047631A (en) * | 2016-06-13 | 2016-10-26 | 徐州顺平生物科技有限公司 | Strawberry vinegar prepared through enzymolysis and application thereof |
| CN108477350A (en) * | 2018-03-23 | 2018-09-04 | 河南科技大学 | A kind of peonidin tea and preparation method thereof |
| CN108851061A (en) * | 2018-07-27 | 2018-11-23 | 辽宁晟启昊天生物医药科技有限公司 | A kind of preparation method rich in anthocyanidin fermentation liquid |
| CN109170416A (en) * | 2018-07-23 | 2019-01-11 | 北京万莱康营养与健康食品科学技术研究院有限公司 | A kind of composite probiotics ferment fruit juice composition and preparation method thereof adjusting intestinal microecology |
| CN110269224A (en) * | 2019-07-19 | 2019-09-24 | 宗欣生态科技(上海)有限公司 | A kind of elder jelly and preparation method thereof |
| CN110338256A (en) * | 2019-08-01 | 2019-10-18 | 重庆拜月食品科技有限公司 | Nutrition pressed candy and preparation method thereof |
-
2020
- 2020-12-17 CN CN202011491810.3A patent/CN112515028A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774740A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Mangosteen golden-silk jujube vinegar with radiation protection effect and preparation method |
| CN105995344A (en) * | 2016-05-26 | 2016-10-12 | 长沙湘资生物科技有限公司 | Blueberry vinegar beverage product and making method thereof |
| CN106047631A (en) * | 2016-06-13 | 2016-10-26 | 徐州顺平生物科技有限公司 | Strawberry vinegar prepared through enzymolysis and application thereof |
| CN108477350A (en) * | 2018-03-23 | 2018-09-04 | 河南科技大学 | A kind of peonidin tea and preparation method thereof |
| CN109170416A (en) * | 2018-07-23 | 2019-01-11 | 北京万莱康营养与健康食品科学技术研究院有限公司 | A kind of composite probiotics ferment fruit juice composition and preparation method thereof adjusting intestinal microecology |
| CN108851061A (en) * | 2018-07-27 | 2018-11-23 | 辽宁晟启昊天生物医药科技有限公司 | A kind of preparation method rich in anthocyanidin fermentation liquid |
| CN110269224A (en) * | 2019-07-19 | 2019-09-24 | 宗欣生态科技(上海)有限公司 | A kind of elder jelly and preparation method thereof |
| CN110338256A (en) * | 2019-08-01 | 2019-10-18 | 重庆拜月食品科技有限公司 | Nutrition pressed candy and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 新营养: "这22款产品或许可以揭示接骨木莓的市场在哪里", 《腾讯网》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113694561A (en) * | 2021-08-27 | 2021-11-26 | 湖南华康生物科技股份有限公司 | Extraction and separation method of elderberry polyphenol |
| CN115969033A (en) * | 2021-10-15 | 2023-04-18 | 百岳特生物技术（上海）有限公司 | Preparation method and application of elderberry magnetic field fermentation product |
| CN115736156A (en) * | 2022-11-30 | 2023-03-07 | 养生堂药业有限公司 | Acerola cherry composite direct drinking powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112515028A (en) | Preparation method of elderberry tablet candy and elderberry extract | |
| EP1262543B1 (en) | Alpha-amylase activity inhibitors | |
| CN101999648A (en) | Extraction method of anthocyanin and original anthocyanin components in cranberry fruits | |
| CN108484944B (en) | Preparation method of edible dietary fiber packaging paper film | |
| CN111978280B (en) | Extraction, separation and purification method of blueberry anthocyanin | |
| CN115011654A (en) | Method for preparing isoquercitrin by carrying out enzymolysis on sophora flower buds | |
| CN114177218B (en) | Mulberry leaf extract rich in 1-deoxynojirimycin and preparation method thereof | |
| Sun et al. | Efficient extraction, physiochemical, rheological properties, and antioxidant activities of polysaccharides from Armeniaca vulgaris Lam | |
| WO2020013388A1 (en) | Method for preparation of nitrite ion-containing allium tuberosum fermentate and composition thereof | |
| CN109010505A (en) | A kind of biological enzyme digestion method of fructus lycii | |
| CN111034902B (en) | High-stability pigment derivative and preparation method thereof | |
| CN112913572A (en) | Method for culturing cordyceps militaris, culture product and pharmaceutical composition | |
| CN110679934A (en) | Lutein-containing enzyme capable of clearing liver and improving eyesight and preparation method thereof | |
| KR101829680B1 (en) | Sugar free Sikhye and Method the Same | |
| CN114209621B (en) | Moisturizing and antioxidant red yeast rice fermentation product and preparation method and application thereof | |
| Yu et al. | Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciens IT‐45 fermentation | |
| CN114271492A (en) | High-content rutin powder raw material composition, rutin powder, and preparation method and application thereof | |
| CN1301262C (en) | Method for producing glucolipid substance using ganglioside as main component | |
| CN111686172A (en) | Process for extracting tea polyphenol from green tea | |
| CN114145419B (en) | Lily fermented product and preparation method and application thereof | |
| Saparbekova | Extraction of resveratrol from the pomace of various grape varieties using an enzyme preparation | |
| Mony | Alpha-glucosidase and Alpha-amylase inhibitory activity by poly herbal extract with reference to positive control acarbose | |
| JPS59192075A (en) | Improvement of bitterness of aloe extract | |
| AU2021100482A4 (en) | An Pleurotus ostreatus Galactomannan and Its Preparation Method and Application | |
| KR20180076262A (en) | Blackcurrant must |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210319 |
|
| RJ01 | Rejection of invention patent application after publication |