CN114128816A - Corn stigma blood sugar reducing plant beverage and preparation method thereof - Google Patents

Corn stigma blood sugar reducing plant beverage and preparation method thereof Download PDF

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CN114128816A
CN114128816A CN202111464038.0A CN202111464038A CN114128816A CN 114128816 A CN114128816 A CN 114128816A CN 202111464038 A CN202111464038 A CN 202111464038A CN 114128816 A CN114128816 A CN 114128816A
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preparation
beverage
plant beverage
corn stigma
corn
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周鸿立
朱蕴文
赵鹤鹏
初凯
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Jilin Institute of Chemical Technology
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • 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

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  • Health & Medical Sciences (AREA)
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  • Chemical & Material Sciences (AREA)
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  • Polymers & Plastics (AREA)
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Abstract

The invention provides a corn stigma blood sugar reducing plant beverage and a preparation method thereof. When the polysaccharide content of the plant beverage is 0.8 +/-0.2 mg/ml, the flavone content is 0.14 +/-0.2 mg/ml, and the inhibition rate of the plant beverage on alpha-glucosidase is up to 74% when the mass concentration is 100mg/ml +/-10. The second industrialized production comprises the following steps: cleaning, filtering, blending, filling, sealing, sterilizing, detecting, capping and warehousing finished products.

Description

Corn stigma blood sugar reducing plant beverage and preparation method thereof
Technical Field
The invention belongs to the field of food, and particularly relates to preparation of a corn stigma blood sugar reducing plant beverage.
Background
The corn stigma is the style and stigma of the corn family, and a large number of researches show that many compounds in the corn stigma are suitable to be developed into functional food and have very wide market.
Zhang Bingshi et al report that milk-stage corn silk and purified water are used as raw materials in the invention of a corn silk extract concentrated solution and a preparation method thereof, and the corn silk extract concentrated solution and the preparation method thereof are provided, and the content of total polysaccharides in the corn silk extract concentrated solution is 2.0-3.5mg/mL, so that the corn silk extract concentrated solution can replace drinking water to supplement water, and has the requirements of diuresis, blood sugar reduction, blood pressure reduction, blood fat reduction, liver protection, gallbladder protection and the like.
Zhuyu et al adopts a response surface method to optimize the brewing process of the corn stigma bag-brewed beverage. Through sensory evaluation and measurement of polysaccharide content, the result shows that the optimal brewing process conditions are as follows: 1g of raw materials are taken, the mesh number is 40, the water adding amount is 190 mL, the brewing time is 17 min, and the polysaccharide content in the brewing liquid is 75.87 +/-1.60 mg/g under the condition.
Huifusha et al adopts anthrone-sulfuric acid method to determine that the average content of total polysaccharide in the corn stigma health beverage is 0.822 mg/mL. Puhuishun et al measured the content of total flavone in 600mL of corn stigma beverage by using alchlor colorimetric method. The invention provides stigma maydis tea and a preparation process thereof, and provides a sugar-free health care beverage with soft flavor and low calorie.
Corn stigma is used as an economic and practical development food material with health care and treatment functions, has various biological activities and application values, and the corn stigma tea and the corn stigma beverage on the market are full of pearls, but no patent of industrial production of the corn stigma functional beverage exists, so that the invention mainly provides the pure natural corn stigma plant beverage which has good taste, low calorie, blood sugar reducing effect and simple and feasible production process.
The invention content is as follows:
the corn stigma plant beverage provided by the invention has the advantages of rich nutrient components, qualified microbiological examination, no bacillus, no 5-hydroxymethylfurfural, clear technical route, good blood sugar reducing effect, simple method, low cost, good taste and good curative effect, and has certain competitiveness in the market.
A preparation method of a corn stigma plant beverage comprises the following steps:
1. taking the corn silk in the mature period without mildew, shearing, and sieving with a 60-mesh sieve for later use. Cleaning with drinking water, adding 50 times of distilled water, soaking overnight, extracting in 90 deg.C water bath for 60min, and coarse-filtering with gauze to obtain stigma Maydis stock solution.
2. The content of potassium sorbate, sucralose, D-sodium erythorbate and stabilizer (xanthan gum; cyclodextrin) is taken as an investigation factor, the influence of the content on the taste of the beverage is investigated, and on the basis of determining the optimal proportion of the corn stigma beverage, the content of potassium sorbate, D-sodium erythorbate, sucralose and xanthan gum is taken as follows: cyclodextrin was used as the test agent for the one-way test. The content of D-sodium erythorbate is 0.02%, and the content of cyclodextrin: adding proportion of xanthan gum 1:1, the addition amount of the sucralose is 0.0015 percent.
3. The polysaccharide content, the flavone content and the inhibition rate of alpha-glucosidase of the corn stigma beverage are measured, and the result shows that when the polysaccharide content of the plant beverage is 0.8 +/-0.2 mg/ml, the flavone content is 0.14 +/-0.1 mg/ml, and when the mass concentration is 100mg/ml +/-10, the inhibition rate of the alpha-glucosidase is up to 74%.
4. Pilot scale production was performed according to the preparation method described in step 1 above:
(1) cutting dried and mildewless corn stigma in the mature period, sieving the cut corn stigma with a 60-mesh filter screen, cleaning the corn stigma with drinking water for later use, and adding 1:50 volumes of purified water.
(2) Wrapping stigma Maydis with 60 mesh filter screen in multiple bags, soaking in emulsifying tank overnight, heating to 120 deg.C the next day, extracting for 1 hr, taking out hollow filter membrane with aperture of 0.03 μm, and fine filtering to obtain stigma Maydis stock solution.
(3) Adding 0.2 +/-0.1 mg/ml of erythorbic acid, 0.015 +/-0.01 mg/ml of sucralose, 1.1 +/-0.2 mg/ml of food essence and 0.3 +/-0.2 mg/ml of xanthan gum and cyclodextrin in a ratio of 1:1 into the corn stigma stock solution, and stirring for 10-20 minutes to obtain the corn stigma plant beverage.
(4) Detecting, cooling to 65 ℃ through a format after the product is qualified, pumping into a storage tank for later use, filtering by a duplex filter AG8040F-400 polyamide composite membrane of 150 meshes, homogenizing, pumping into a high-level tank for canning under the homogenizing pressure of 20-24 MPa.
(5) Sealing, spray sterilizing, and examining microbiology to obtain qualified total bacterial colony number in the plant beverage, wherein coliform bacteria is less than 1CFU/ml, mould is less than 1CFU/ml, yeast is less than 1CFU/ml, salmonella is not detected, and staphylococcus aureus is less than 1 CFU/ml; 5-hydroxymethylfurfural was not detected after sterilization.
And covering and warehousing finished products.
(6) The nutrient contents of the beverage are 8 + -2 KJ, 0.4 + -0.2 g protein, 0 + -0.1 g fat, 0.1 + -0.1 g carbohydrate and 4.45 + -2 g sodium per 100g vegetable beverage. 8KJ, protein 0.4g, fat 0g, carbohydrate 0.1g and sodium 4.45 g.
Drawings
FIG. 1D-sodium erythorbate single factor;
figure 2 cyclodextrin: xanthan gum single factor;
figure 3 sucralose monogenic.
Detailed Description
The invention is described in detail below with reference to the figures and the detailed description of the embodiments.
Embodiment A single factor experiment of corn stigma beverage food additive
Taking the mildew-free dry corn stigma, cutting into pieces, and sieving with a 60-mesh sieve for later use. Cleaning with drinking water, adding 50 times of distilled water, soaking overnight, extracting in 90 deg.C water bath for 60min, filtering, and fine filtering to obtain stigma Maydis stock solution.
In the single-factor experiment, the content of sucralose, D-sodium erythorbate and a stabilizer (xanthan gum; cyclodextrin) is taken as an investigation factor, the influence of the sucralose, the D-sodium erythorbate and the stabilizer on the taste of the oral liquid is investigated, and the content of D-sodium erythorbate, sucralose and xanthan gum is taken as a formula: cyclodextrin is used as a test factor, and sodium erythorbate 0.01g, 0.015g, 0.02g, 0.025g and 0.03g, sucralose 0.0015g, xanthan gum: and 1:1 of cyclodextrin. Sucralose 0.0005g, 0.001g, 0.0015g, 0.002g, 0.0025g, sodium D-erythorbate 0.02g, xanthan gum: and 1:1 of cyclodextrin. Xanthan gum: 1:3, 1:2, 1:1, 2:1, 3:1, 0.02g of D-sodium erythorbate and 0.0015g of sucralose.
As shown in FIG. 1, the effect of different sodium D-erythorbate on the mouthfeel of corn stigma beverages. The sensory score of the beverage is in the range of 0.01-0.02% of the sodium D-erythorbate and is in direct proportion to the amount of the sodium D-erythorbate. When the addition amount of the D-sodium erythorbate is 0.02%, the sensory score is 79 points at the highest, and if the D-sodium erythorbate is continuously added, the effect is not obvious, and even the effect is rapidly reduced. The phenomenon is analyzed: the addition of D-sodium erythorbate can lighten the aroma, change the taste into astringent and darken the color of the solution. So that its sensory score is calculated to be relatively low. Therefore, from the consideration of the survival conditions and the price of enterprises, the excessive amount of the D-sodium erythorbate is not suitable, so that 0.02 percent is the optimal solution.
The ratio of cyclodextrin to xanthan gum in the stabilizer is related to the sensory score of the beverage as shown in fig. 3. When the cyclodextrin: the addition ratio of xanthan gum is 1: 3-1: 1, cyclodextrin: the addition ratio of xanthan gum is proportional to the sensory score of the beverage. Cyclodextrin: adding proportion of xanthan gum 1: when 1, the sensory score was 89.2 points. Cyclodextrin: adding proportion of xanthan gum 1: at 1, the stigma Maydis beverage sensory score showed a decreasing trend. When the initial cyclodextrin: xanthan gum addition ratio 3:1, has been reduced to a sensory score of 65 points. This is because the cyclodextrin: high amounts of xanthan gum lead to insoluble suspensions and an insufficiently smooth mouthfeel, resulting in a reduced score.
As shown in fig. 3, the effect of different sucralose addition levels on the mouthfeel of the corn stigma beverage. The sensory score of the corn stigma beverage is increased along with the increase of the dosage of the D-sodium erythorbate when the addition amount of the sucralose is in the range of 0.0005% -0.0015%, the sensory score can reach 91.6 when the addition amount of the sucralose is 0.0015%, and the change of continuously increasing the sucralose score is not obvious, otherwise, the change is slightly reduced. The reason is that the addition amount of the sucralose is too much, the sucralose does not meet the regulation, the taste is blocked, the sucralose is too sweet to cause discomfort, and the sucralose has a relatively low sensory score. Therefore, the amount of sucralose added should not be too large, so 0.0015% is the most preferable choice.
Namely, the corn stigma stock solution is added with 0.2mg/ml of isoascorbic acid, 0.015mg/ml of sucralose, 1.1mg/ml of food essence and 0.3mg/ml of xanthan gum and cyclodextrin in a ratio of 1:1 to obtain a theoretical sensory value of 95.47, and the conditions are tested in parallel for three groups, so that the final sensory score is 95.47 +/-3.63 (n = 3).
Embodiment two determination of polysaccharide content in corn stigma beverage
Preparing a glucose standard solution: precisely weighing 17.5 mg of dry glucose standard substance, placing the dry glucose standard substance in a 50 mL volumetric flask, and fixing the volume by using distilled water to prepare a glucose standard solution with the concentration of 0.33 mg/mL.
Preparing an anthrone-sulfuric acid solution: 0.2g of anthrone powder is precisely weighed, 100 mL of concentrated sulfuric acid is precisely measured by a pipette, and the mixture is uniformly stirred. Preparing 0.2% anthrone sulfuric acid solution, sealing and storing for use.
Preparation of a standard curve: precisely measuring control solution 0.1ml, 0.2ml, 0.3ml, 0.4ml, 0.5ml and 0.6ml, respectively placing into 10ml test tubes with scales, adding water to 2.0ml, shaking, slowly dripping 0.2% anthraquinones-sulfuric acid solution into ice water bath to scale, mixing, cooling, keeping the temperature in water bath for 10 min, taking out, immediately cooling in ice water bath for 10 min, taking out, and taking corresponding reagent as blank. The absorbance was measured at a wavelength of 582nm according to UV-visible spectrophotometry. And drawing a standard curve by taking the absorbance as a vertical coordinate and the concentration as a horizontal coordinate.
As a result, the polysaccharide content of the corn stigma plant beverage is 0.8 +/-0.2 mg/ml.
Embodiment three-corn stigma beverage flavone content determination
And (3) measuring the flavone content: measuring flavone content, selecting rutin as standard reference substance, and preparing sample solutions with concentration gradient of 0.02, 0.04, 0.06, 0.08, 0.10, 0.12 mg/mL respectively according to Al (NO)3)3-NaNO2And (3) developing, wherein the absorbance value is measured at the wavelength of 510 nm. Diluting the extractive sample solution into suitable concentration gradients, measuring with reference to standard curve method, and rapidly measuring total flavone content (mg/mL) in the total flavone extractive solution according to standard curve conversion. Standard curve for flavone is Y =9.27x-0.001, R2=9998, in the linear range absorbance has good linear relationship with rutin. Fruit-bearing corn stigma plant beverageThe content of flavone is 0.14 + -0.2 mg/ml.
The blood sugar reduction experiment of the corn stigma extracting solution
The measurement of the inhibition rate of alpha-glucosidase refers to the study report of the inhibition effect of Fuscoporia obliqua et al on alpha-amylase and alpha-glucosidase by Fuscoporia obliqua mycoplasm extract, and is slightly modified by adopting 15.292g K2HPO4And 9.118g KH2PO4Adding ultrapure water to 1000ml of PBS (PH = 6.8), alpha-glucosidase (2 mg/ml), substrate PNPG (2.74 mg/ml) and Na2CO3(0.2 mol/ml). Taking 0.6ml PBS, 0.1ml sample (adding water to different samples to constant volume to the same concentration) and 0.3ml enzyme solution, water bathing at 37 ℃ for 15min, adding 0.1ml PNPG substrate solution, water bathing at 37 ℃ for 20min, and adding 4ml Na2CO3The solution is stopped to react, and the light absorption value A is measured at 400nm by an enzyme-linked immunosorbent assay after 5min at room temperature (25 ℃). And simultaneously setting a negative control group, a background control group and a blank control group. Acarbose was used as a positive control. According to the reaction program and different groups of reaction systems in the table 1, corresponding reagents are respectively added for reaction, and the inhibition rate is calculated
Inhibition (%) = [1- (a)1-A3)/(A2-A4)]×100％
The alpha-glucosidase inhibition rate is up to 74% when the polysaccharide content of the plant beverage is 0.8 +/-0.2 mg/ml, the flavone content is 0.14 +/-0.2 mg/ml and the mass concentration is 100mg/ml +/-10.
Embodiment five preparation of a vegetable beverage
(1) Cutting dried and mildewless corn stigma in the mature period, sieving the cut dried and mildewless corn stigma with a 60-mesh filter screen, cleaning the cut dried and mildewless corn stigma with drinking water for later use, and adding purified water with the volume ratio of 1:50 into an emulsification tank.
(2) Wrapping stigma Maydis with 60 mesh filter screen in multiple bags, soaking in emulsifying tank overnight, heating to 90 deg.C the next day, extracting for 1 hr, and taking out stigma Maydis wrapped by filter screen to obtain stigma Maydis stock solution.
(3) Adding 0.2mg/ml of erythorbic acid, 0.015mg/ml of sucralose, 1.1mg/ml of food essence and 0.3mg/ml of xanthan gum and cyclodextrin in a ratio of 1:1 into the corn stigma stock solution, and stirring for 10-20 minutes to obtain the corn stigma plant beverage.
(4) Detecting, cooling to 65 ℃ through a format after the product is qualified, pumping into a storage tank for later use, filtering by a duplex filter with 150 meshes, homogenizing, pumping into a high-level tank under the homogenizing pressure of 20-24 MPa, and canning.
(5) Sealing, spray sterilizing at 120 deg.C for 15 min.
(6) And covering and warehousing finished products.
Embodiment five determination of 5-hydroxymethylfurfural
The content is determined by high performance liquid chromatography: HPLC conditions: phenomenex Luna C18(250 mm. times.4.6 mm, 5 μm) column, mobile phase 0.1% formic acid-methanol (80: 20), flow rate 1.0 mL min-1And (3) freeze-drying the corn stigma plant beverage into powder at the detection wavelength of 284 nm and the column temperature of 30 ℃, dissolving 0.1g of the corn stigma plant beverage in 25ml of methanol, carrying out ultrasonic treatment for 30min, carrying out suction filtration, and preparing a sample to be detected, wherein the sample injection amount is 20 mu L.
Precisely weighing 10 mg of 5-hydroxymethylfurfural reference substance, putting the reference substance into a 50 mL measuring flask, adding a methanol solution to dissolve and dilute the reference substance to a scale, and obtaining a standard substance stock solution.
The results showed that the content of 5-hydroxymethylfurfural was not detected after sterilization.
Embodiment six nutrient component detection
The detection method comprises the following steps: the corn stigma plant beverage is referred to GB2850-2011 and the results are shown in the following table.
Figure 175610DEST_PATH_IMAGE001
EXAMPLE seven microbiological examination
The detection method comprises the following steps: the corn stigma vegetable beverage is referred to GB4789.2-2016 and the like, and the results are shown in the following table.
The limit value is an upper limit value of the content of relevant harmful substances in environmental protection instructions complied with in enterprise products,
the limit standards GB/T31326-2014 (herbal beverages (flowers)), QB/T4221-.
Figure DEST_PATH_IMAGE002
Note: n in the indicator of total number of colonies: the number of samples taken for the same batch of product. C in the indicator of total number of colonies: the maximum number of samples allowed to exceed the value of m. M in the indicator of total number of colonies: a limit value for an acceptable level of a microbiological indicator. M in the indicator of total number of colonies: the highest safe limit value of the microorganism index.
Under the process condition, the plant beverage meets the basic requirements of national microorganisms, and no bacillus is detected.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to substitute or change the technical solution of the present invention and the inventive concept within the technical scope of the present invention.

Claims (10)

1. A preparation method of a corn stigma blood sugar reducing plant beverage comprises the following steps: firstly, carrying out pilot scale test after pilot scale test, firstly, taking water as a solvent, taking sucralose, sodium erythorbate, xanthan gum, cyclodextrin and food essence as auxiliary materials, obtaining the corn stigma beverage with optimal mouthfeel by combining sensory evaluation and a single-factor experiment, measuring the contents of polysaccharide and flavone, simultaneously carrying out in-vitro blood sugar reduction functional evaluation, and finally, carrying out cleaning, filtering, blending, filling, sealing, sterilizing, detecting, covering and warehousing of finished products.
2. The method of claim 1, wherein dried moldless mature corn silk and purified water are used as raw materials.
3. The preparation method of claim 1, wherein the corn silk is prepared by cutting corn silk, sieving with 60 mesh sieve, cleaning with drinking water, adding 50 times of distilled water, soaking overnight, extracting in 90 deg.C water bath for 60min, coarse-filtering with gauze, and fine-filtering with hollow filter membrane with pore size of 0.03 μm to obtain corn silk stock solution.
4. The method according to claim 1, wherein the corn stigma beverage has a polysaccharide content of 0.8 ± 0.2mg/ml, a flavone content of 0.14 ± 0.1mg/ml, and an α -glucosidase inhibition rate of up to 74% at a mass concentration of 100mg/ml ± 10%.
5. The preparation method according to claim 1, wherein the corn silk plant beverage is prepared by adding 0.2 ± 0.1mg/ml of erythorbic acid, 0.015 ± 0.01mg/ml of sucralose, 1.1 ± 0.2mg/ml of food essence, and 0.3 ± 0.2mg/ml of xanthan gum and cyclodextrin in a ratio of 1:1 into corn silk stock solution, and stirring for 10-20 minutes.
6. The preparation method of claim 1, wherein the plant beverage is qualified after detection, and then is sent to a storage tank for later use after being cooled to 65 ℃ by format, and then is filtered by a duplex filter AG8040F-400 polyamide composite membrane of 150 meshes, homogenized, and sent to a high-level tank for canning under the homogenizing pressure of 20-24 MPa.
7. The preparation method according to claim 1, wherein the filling is followed by spray sterilization at 120 ℃ for 15 minutes.
8. The sterilized plant beverage meets microbiological examination, and bacillus and 5-hydroxymethyl furfural are not found in the plant beverage.
9. The method according to claim 1, wherein the plant beverage contains 8 + 2KJ of energy, 0.4 + 0.2g of protein, 0 + 0.1g of fat, 0.1 + 0.1g of carbohydrate, and 4.45 + 2g of sodium per 100g of the nutritional ingredients of the plant beverage.
10. The preparation method of claim 1, wherein the preparation method of the invention has good taste, good curative effect, low cost, simple and easy operation, and is suitable for industrial production.
CN202111464038.0A 2021-12-03 2021-12-03 Corn stigma blood sugar reducing plant beverage and preparation method thereof Pending CN114128816A (en)

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Citations (4)

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Publication number Priority date Publication date Assignee Title
WO2006104350A1 (en) * 2005-03-30 2006-10-05 Endorphin F & B Inc. Manufacturing method of a drink containing corn silk extracts
CN102551160A (en) * 2012-02-02 2012-07-11 徐州林泉绿色食品饮料厂 Corn silk hpyerglycemic beverage and its preparation method
CN112956624A (en) * 2021-03-17 2021-06-15 吉林化工学院 Research on stability of corn stigma compound beverage
CN113616743A (en) * 2021-07-24 2021-11-09 吉林化工学院 Optimized corn stigma water extraction process based on blood glucose reducing activity

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006104350A1 (en) * 2005-03-30 2006-10-05 Endorphin F & B Inc. Manufacturing method of a drink containing corn silk extracts
CN102551160A (en) * 2012-02-02 2012-07-11 徐州林泉绿色食品饮料厂 Corn silk hpyerglycemic beverage and its preparation method
CN112956624A (en) * 2021-03-17 2021-06-15 吉林化工学院 Research on stability of corn stigma compound beverage
CN113616743A (en) * 2021-07-24 2021-11-09 吉林化工学院 Optimized corn stigma water extraction process based on blood glucose reducing activity

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
周鸿立等: "玉米须饮料的研制及其抗氧化活性研究", 《河南工业大学学报（自然科学版）》, vol. 37, no. 3, pages 61 - 64 *
马欣娟等: "玉米全须天然降糖饮料配方的研制", 《粮食与食品工业》, vol. 23, no. 6, pages 38 - 42 *

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