CN114504067A - Low-osmotic-pressure weight-losing and lipid-lowering beverage and production method thereof - Google Patents
Low-osmotic-pressure weight-losing and lipid-lowering beverage and production method thereof Download PDFInfo
- Publication number
- CN114504067A CN114504067A CN202210202141.6A CN202210202141A CN114504067A CN 114504067 A CN114504067 A CN 114504067A CN 202210202141 A CN202210202141 A CN 202210202141A CN 114504067 A CN114504067 A CN 114504067A
- Authority
- CN
- China
- Prior art keywords
- weight
- polysaccharide
- parts
- enzymolysis
- ultrasonic treatment
- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 105
- 239000005017 polysaccharide Substances 0.000 claims abstract description 105
- 150000004676 glycans Chemical class 0.000 claims abstract description 104
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 47
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 47
- 239000001814 pectin Substances 0.000 claims abstract description 39
- 229920001277 pectin Polymers 0.000 claims abstract description 39
- 235000010987 pectin Nutrition 0.000 claims abstract description 39
- 229920002472 Starch Polymers 0.000 claims abstract description 37
- 235000019698 starch Nutrition 0.000 claims abstract description 37
- 239000008107 starch Substances 0.000 claims abstract description 37
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 31
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 31
- 229920002752 Konjac Polymers 0.000 claims abstract description 31
- 239000000252 konjac Substances 0.000 claims abstract description 31
- 235000010485 konjac Nutrition 0.000 claims abstract description 31
- 229920001491 Lentinan Polymers 0.000 claims abstract description 25
- 240000000249 Morus alba Species 0.000 claims abstract description 25
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 25
- 229940115286 lentinan Drugs 0.000 claims abstract description 25
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 claims abstract description 24
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 24
- 229920001661 Chitosan Polymers 0.000 claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 14
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(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(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 14
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 14
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 14
- 239000001509 sodium citrate Substances 0.000 claims abstract description 14
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 14
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 11
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims description 39
- 239000002994 raw material Substances 0.000 claims description 37
- 239000000243 solution Substances 0.000 claims description 37
- 238000009210 therapy by ultrasound Methods 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 102000004190 Enzymes Human genes 0.000 claims description 25
- 108090000790 Enzymes Proteins 0.000 claims description 25
- 229940088598 enzyme Drugs 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 14
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 238000002386 leaching Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 239000011162 core material Substances 0.000 claims description 10
- 108091005658 Basic proteases Proteins 0.000 claims description 9
- 102000004142 Trypsin Human genes 0.000 claims description 9
- 108090000631 Trypsin Proteins 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000012588 trypsin Substances 0.000 claims description 9
- 239000011347 resin Substances 0.000 claims description 7
- 229920005989 resin Polymers 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000001179 sorption measurement Methods 0.000 claims description 7
- 101710130006 Beta-glucanase Proteins 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- OAABHEHWRQAHEJ-UHFFFAOYSA-N butan-1-ol;chloroform Chemical compound ClC(Cl)Cl.CCCCO OAABHEHWRQAHEJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 6
- 239000000287 crude extract Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002244 precipitate Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 108090000526 Papain Proteins 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 230000003544 deproteinization Effects 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000002390 rotary evaporation Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000011550 stock solution Substances 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 238000003828 vacuum filtration Methods 0.000 claims description 3
- 230000009977 dual effect Effects 0.000 claims 1
- 230000003204 osmotic effect Effects 0.000 abstract description 12
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 241000699670 Mus sp. Species 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 108010023302 HDL Cholesterol Proteins 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000009471 action Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 241000700159 Rattus Species 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical class OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 description 2
- 108010010234 HDL Lipoproteins Proteins 0.000 description 2
- 102000015779 HDL Lipoproteins Human genes 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 2
- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
- 241000699666 Mus <mouse, genus> Species 0.000 description 2
- 239000012482 calibration solution Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 210000001700 mitochondrial membrane Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- 206010002091 Anaesthesia Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000190633 Cordyceps Species 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000037005 anaesthesia Effects 0.000 description 1
- 210000000702 aorta abdominal Anatomy 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- RNFNDJAIBTYOQL-UHFFFAOYSA-N chloral hydrate Chemical compound OC(O)C(Cl)(Cl)Cl RNFNDJAIBTYOQL-UHFFFAOYSA-N 0.000 description 1
- 229960002327 chloral hydrate Drugs 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229940040387 citrus pectin Drugs 0.000 description 1
- 239000009194 citrus pectin Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 230000006996 mental state Effects 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- AHLBNYSZXLDEJQ-FWEHEUNISA-N orlistat Chemical compound CCCCCCCCCCC[C@H](OC(=O)[C@H](CC(C)C)NC=O)C[C@@H]1OC(=O)[C@H]1CCCCCC AHLBNYSZXLDEJQ-FWEHEUNISA-N 0.000 description 1
- 229960001243 orlistat Drugs 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000009057 passive transport Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229940068196 placebo Drugs 0.000 description 1
- 239000000902 placebo Substances 0.000 description 1
- -1 polysaccharide compound Chemical class 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
- A23L33/10—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
- 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
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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 low-osmotic pressure weight-losing and lipid-lowering beverage and a production method thereof, wherein the beverage comprises the following components in parts by weight: 1-2 parts of L-carnitine, 0.5-1 part of tea polyphenol, 0.05-0.1 part of sodium citrate, 3-5 parts of mulberry leaf extract, 3-4 parts of potato non-starch polysaccharide, 1-2 parts of fructo-oligosaccharide, 2-3 parts of xylo-oligosaccharide, 5-8 parts of konjac polysaccharide, 0.5-1 part of cordyceps militaris polysaccharide, 1-2 parts of lentinan, 2-3 parts of micromolecule pectin, 3-5 parts of chitosan and 50-80 parts of concentrated fruit juice and/or concentrated vegetable juice. The weight-losing and lipid-lowering beverage effectively combines the components of L-carnitine, konjac polysaccharide, micromolecular pectin and the like according to a reasonable proportion, and has low osmotic pressure, so that the body can be promoted to absorb nutrient components.
Description
Technical Field
The invention relates to the field of food engineering, in particular to a low-osmotic pressure weight-losing and lipid-lowering beverage and a production method thereof.
Background
L-carnitine is a nutrient essential to human body, and its function is closely related to the metabolism of human organs and tissues. It is used as carrier to transport medium-and long-chain fatty acid from outside of mitochondrial membrane to inside of mitochondrial membrane and to perform beta-oxidation in matrix of mitochondria so as to degrade fat.
Meanwhile, the konjac polysaccharide has multiple effects of improving the glycolipid metabolism level, losing weight and reducing fat, promoting the immune function, preventing cell lipid from being oxidized, resisting skin inflammatory factors and the like.
The micromolecular Pectin is called Modified Citrus Pectin (MCP for short), also called Low Molecular Citrus Pectin (LCP for short), is a polysaccharide compound which is extracted from peels and pulps of oranges, lemons, oranges and grapefruits and takes galactose as a main component, and has the pharmacological effects of resisting tumors, aging, viruses, inflammation, ulcer, blood sugar, blood fat, blood coagulation, improving the immunologic function and the like,
however, the existing various beverages for reducing weight and fat have low absorptivity and single nutrition, and none of the beverages can effectively combine the L-carnitine, the konjac polysaccharide and the micromolecule pectin, so that the problem to be solved is urgently needed to develop a beverage which has the components of the L-carnitine, the konjac polysaccharide and the micromolecule pectin and has the effects of reducing weight and fat and high absorptivity.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the weight-losing and lipid-lowering beverage with low osmotic pressure and the production method thereof, the components such as L-carnitine, konjac polysaccharide and micromolecule pectin are effectively combined through reasonable proportion, and meanwhile, the weight-losing and lipid-lowering beverage has low osmotic pressure, so that the absorption of organisms on nutrient components can be promoted.
In order to achieve the purpose, the invention provides the following technical scheme:
provides a low osmotic pressure weight-losing and lipid-lowering beverage, which comprises the following components in parts by weight: 1-2 parts of L-carnitine, 0.5-1 part of tea polyphenol, 0.05-0.1 part of sodium citrate, 3-5 parts of mulberry leaf extract, 3-4 parts of potato non-starch polysaccharide, 1-2 parts of fructo-oligosaccharide, 2-3 parts of xylo-oligosaccharide, 5-8 parts of konjac polysaccharide, 0.5-1 part of cordyceps militaris polysaccharide, 1-2 parts of lentinan, 2-3 parts of micromolecule pectin, 3-5 parts of chitosan and 50-80 parts of concentrated fruit juice and/or concentrated vegetable juice.
Also provides a production method of the low-osmotic-pressure weight-losing and lipid-lowering beverage, which comprises the following steps:
s1, preparing potato non-starch polysaccharide, konjac polysaccharide, cordyceps militaris polysaccharide, lentinan, mulberry leaf extract and micromolecule pectin;
s2, dissolving the L-carnitine, the tea polyphenol, the mulberry leaf extract, the fructo-oligosaccharide and the xylo-oligosaccharide in parts by weight in pure water at 50 ℃ to obtain a core material solution; the weight ratio of the total weight of the L-carnitine, the tea polyphenol, the sodium citrate, the mulberry leaf extract, the fructo-oligosaccharide and the xylo-oligosaccharide to the pure water is 1: (3-4);
s3, dissolving the potato non-starch polysaccharide, the konjac polysaccharide, the cordyceps militaris polysaccharide, the lentinan, the micromolecule pectin and the chitosan in parts by weight in pure water at 60 ℃ to obtain a wall material solution; and the weight ratio of the total weight of the potato non-starch polysaccharide, the konjac polysaccharide, the cordyceps militaris polysaccharide, the lentinan, the micromolecular pectin and the chitosan to the pure water is 1: (3-5);
s4, mixing the core material solution, the wall material solution and the emulsifier, performing ultrasonic treatment, performing high-pressure homogenization to obtain an emulsion, and performing spray drying on the emulsion to obtain the weight-reducing and fat-reducing powder;
and S5, mixing the concentrated fruit juice and/or concentrated vegetable juice and sodium citrate with the weight-reducing and fat-reducing powder, sterilizing and filling to obtain the low-osmotic pressure weight-reducing and fat-reducing beverage.
Preferably, the preparation method of the potato non-starch polysaccharide comprises the following steps:
s11, adding distilled water which is 2-3 times of the weight of the potato powder into the potato powder, adjusting the pH value to 5.5-6.5, adding a first complex enzyme which is 1.5-2.5% of the weight of the potato powder for primary enzymolysis, wherein the temperature is 45-55 ℃, and the primary enzymolysis time is 2-3 h; the first compound enzyme is composed of cellulase and beta-glucanase, and the weight ratio of the cellulase to the beta-glucanase is 1: 1; then carrying out microwave treatment on the primary enzymolysis system;
s13, adding a second complex enzyme which is 1-2% of the weight of the potato powder into the primary enzymolysis system which finishes the microwave treatment for secondary enzymolysis, wherein the secondary enzymolysis condition is pH6.5-8.5, the temperature is 50-60 ℃, and the secondary enzymolysis time is 3-5 h; the second complex enzyme is composed of alkaline protease and trypsin, and the weight ratio of the alkaline protease to the trypsin is 1: 1.5; then carrying out double-frequency sweep frequency ultrasonic treatment on the secondary enzymolysis system;
s13, filtering the secondary enzymolysis system processed in the step S13 to obtain clear liquid and filter residues;
s14, adjusting the pH value of the clear liquid to 8-9, adjusting the dimension to 45-55 ℃, adding a third complex enzyme which is 1.0-2.0% of the weight of the clear liquid into the clear liquid for carrying out enzymolysis for three times, wherein the time of enzymolysis for three times is 3-5 h; the third complex enzyme consists of alkaline protease, papain and trypsin in a weight ratio of 1:1: 2;
and S15, adding chloroform-n-butanol into the enzymolysis system after the three times of enzymolysis for extraction, wherein the volume ratio of the enzymolysis system to the chloroform-n-butanol is 4:1, so as to precipitate protein and obtain the potato non-starch polysaccharide solution; and decolorizing, filtering and drying the potato non-starch polysaccharide solution to obtain the potato non-starch polysaccharide.
Preferably, in step S11, the microwave treatment condition is microwave power of 600-.
Preferably, in step S13, the fixed distance between the upper plate and the lower plate is 15cm during the dual-frequency sweep ultrasonic processing, the sweep period is 300S, the ultrasonic is 5S, the pause is 5S, the power of the upper vibrating plate and the lower vibrating plate is 450W, and the ultrasonic power density is 150W/L; the dual-frequency combination is: 40kHz/68kHz, 30-40min of treatment time and 55 ℃ of temperature.
Preferably, the preparation method of the small molecule pectin comprises the following steps:
s21, drying and crushing the raw materials, sieving the raw materials with a 80-mesh sieve to obtain raw material powder, adding 3 times of water by weight into the raw material powder, adjusting the pH to 3.0-3.5, heating the water to 50-60 ℃, and continuously stirring for 35 min;
s22, adding cellulase accounting for 1.0-2.0% of the weight of the raw material powder for primary enzymolysis, wherein the primary enzymolysis condition is pH4.5-6.0, the temperature is 50 ℃, and the primary enzymolysis time is 2-3 h; then carrying out double-frequency sweep frequency ultrasonic treatment on the primary enzymolysis system;
s23, adding pectinase accounting for 1-1.5% of the weight of the raw material powder into a primary enzymolysis system which finishes double-frequency sweep ultrasonic treatment for secondary enzymolysis, wherein the secondary enzymolysis condition is that the pH value is 3.0-4.0, the temperature is 50 ℃, and the secondary enzymolysis time is 3-5 hours; carrying out ultrasonic treatment and stirring simultaneously by secondary enzymolysis, wherein the ultrasonic power is 250W, the ultrasonic treatment time is 12min, and the stirring speed is 100 revolutions per minute;
s24, after the secondary enzymolysis is finished, adding an acetic acid solution with the mass fraction of 5% into an enzymolysis system for acidolysis, wherein the acidolysis time is 2-3 h; the volume ratio of the enzymolysis system to the acetic acid solution is 2: 1;
s25, centrifuging an enzymolysis system after acidolysis to obtain supernatant, and filtering the supernatant sequentially through a ceramic ultrafiltration membrane with the molecular weight cutoff of 3 ten thousand and a ceramic ultrafiltration membrane with the molecular weight cutoff of 1 ten thousand to obtain pectin solution with the molecular weight of 1-3 ten thousand;
s26, carrying out vacuum concentration on the pectin solution with the molecular weight of 1-3 ten thousand to obtain a concentrated solution, carrying out alcohol precipitation on the concentrated solution with the mass fraction of 95%, and separating to obtain a precipitate; and then carrying out vacuum drying on the precipitate to obtain the micromolecule pectin.
Preferably, the preparation methods of the konjac polysaccharide, the cordyceps militaris polysaccharide and the lentinan are the same, and the method comprises the following steps:
drying and crushing the raw materials, sieving the raw materials by a sieve of 80 meshes to obtain raw material powder, and adding deionized water into the raw material powder according to the solid-to-liquid ratio of 1:50 to obtain polysaccharide extraction stock solution;
adjusting pH to 4.5-5.5, adding cellulase 2-3% of the raw material powder, heating water to 50 deg.C, performing enzymolysis for 45-60min, and heating to 80-90 deg.C for 10min to inactivate enzyme; carrying out enzymolysis and ultrasonic treatment; the ultrasonic treatment conditions are ultrasonic power of 180W and 50 ℃ for 60 min;
after the enzymolysis is finished, carrying out vacuum filtration, and carrying out rotary evaporation on the clear liquid until the volume is reduced to 1/3 so as to obtain a polysaccharide crude extract;
decoloring and deproteinizing the polysaccharide crude extract by adopting macroporous adsorption resin, and then freeze-drying to obtain konjac polysaccharide/cordyceps militaris polysaccharide/lentinan; the macroporous adsorption resin decoloration and deproteinization conditions are as follows: the sample loading volume is 150mL, the mass concentration is 2mg/mL, the pH is adjusted to 5, the temperature is 20-25 ℃, and the flow rate is 1.5 BV/h.
Preferably, the preparation method of the mulberry leaf extract comprises the following steps:
s31, drying and crushing folium mori, then heating until boiling, keeping the boiling state for 45min, and filtering to obtain a first filtrate and a first filter residue;
s32, drying the first filter residue, adding ethanol with the volume fraction of 90% 4 times of the weight of the first filter residue into the dried first filter residue, soaking for 1 hour, heating to 60 ℃, and leaching for 1 hour, wherein the stirring is performed once every 10 minutes in the leaching process, and the stirring speed is 220 r/min; then standing for 24 hours at the temperature of 8 ℃, and obtaining a second filtrate and a second filter residue through filtration and separation;
s33, adding ethanol with volume fraction of 90% and weight 3 times of that of the second filter residue into the second filter residue, soaking for 2 hours, heating to 60 ℃, leaching for 2 hours, stirring once every 10 minutes in the leaching process, wherein the stirring speed is 2000 r/min, standing for 24 hours at the temperature of 8 ℃, and filtering and separating to obtain a third filtrate and a first filter residue; combining the first filtrate, the second filtrate and the third filtrate, and freeze-drying to obtain powdered mulberry leaf extract.
Preferably, in step S4, the ultrasonic treatment is a countercurrent ultrasonic treatment, the pulse width is 3S, the pulse interval is 4S, the ultrasonic power density is 55W/L, and the ultrasonic frequency is 28 kHz.
Preferably, in step S4, the high-pressure homogenization conditions are: homogenizing under 20Mpa for 2 times; the feeding temperature in the spray drying process is 50 ℃, the feeding concentration is 12%, the air inlet temperature is 100 ℃, the air outlet temperature is 85 ℃, and the feeding speed is 25 ml/min.
The invention effectively combines the components of L-carnitine, konjac polysaccharide, micromolecular pectin and the like according to a reasonable proportion; meanwhile, a special preparation process is adopted to extract the potato non-starch polysaccharide, so that the potato non-starch polysaccharide, the taro polysaccharide, the cordyceps militaris polysaccharide, the lentinan, the micromolecule pectin and the chitosan are used as core materials to embed the L-carnitine, so that the weight-losing and lipid-lowering beverage has low osmotic pressure, and the absorption of organisms on nutrient components can be promoted.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the embodiment provides a low-osmotic-pressure weight-losing and lipid-lowering beverage, which comprises the following components in parts by weight: 1 part of L-carnitine, 0.5 part of tea polyphenol, 0.05 part of sodium citrate, 3 parts of mulberry leaf extract, 3 parts of potato non-starch polysaccharide, 2 parts of fructo-oligosaccharide, 3 parts of xylo-oligosaccharide, 5 parts of konjac polysaccharide, 0.5 part of cordyceps militaris polysaccharide, 1 part of lentinan, 2 parts of micromolecule pectin, 3 parts of chitosan and 50 parts of concentrated fruit juice and/or concentrated vegetable juice.
Example 2:
the embodiment provides a low-osmotic-pressure weight-losing and lipid-lowering beverage, which comprises the following components in parts by weight: 2 parts of L-carnitine, 1 part of tea polyphenol, 0.1 part of sodium citrate, 3 parts of mulberry leaf extract, 3 parts of potato non-starch polysaccharide, 2 parts of fructo-oligosaccharide, 3 parts of xylo-oligosaccharide, 8 parts of konjac polysaccharide, 1 part of cordyceps polysaccharide, 2 parts of lentinan, 3 parts of micromolecular pectin, 5 parts of chitosan and 80 parts of concentrated fruit juice and/or concentrated vegetable juice.
Example 3:
the embodiment provides a low-osmotic-pressure weight-losing and lipid-lowering beverage, which comprises the following components in parts by weight: 1.5 parts of L-carnitine, 0.8 part of tea polyphenol, 0.08 part of sodium citrate, 4 parts of mulberry leaf extract, 3.5 parts of potato non-starch polysaccharide, 1.5 parts of fructo-oligosaccharide, 2.5 parts of xylo-oligosaccharide, 7 parts of konjac polysaccharide, 0.8 part of cordyceps militaris polysaccharide, 1.5 parts of lentinan, 2.5 parts of micromolecular pectin, 4 parts of chitosan, and 70 parts of concentrated fruit juice and/or concentrated vegetable juice.
Example 4:
the embodiment provides a production method of a low-osmotic-pressure weight-losing and lipid-lowering beverage, which comprises the following steps:
s1, preparing potato non-starch polysaccharide, konjac polysaccharide, cordyceps militaris polysaccharide, lentinan and mulberry leaf extract;
s2, taking the L-carnitine, the tea polyphenol, the mulberry leaf extract, the fructo-oligosaccharide and the xylo-oligosaccharide in the weight parts as described in any one of the embodiments 1 to 3, and adding all the L-carnitine, the tea polyphenol, the mulberry leaf extract, the fructo-oligosaccharide and the xylo-oligosaccharide into pure water at 50 ℃ for dissolving to obtain a core material solution; the weight ratio of the total weight of the L-carnitine, the tea polyphenol, the sodium citrate, the mulberry leaf extract, the fructo-oligosaccharide and the xylo-oligosaccharide to the pure water is 1: (3-4) (preferably 1: 3.5);
s3, dissolving the potato non-starch polysaccharide, the konjac polysaccharide, the cordyceps militaris polysaccharide, the lentinan, the small molecular pectin and the chitosan in parts by weight in any one of embodiments 1 to 3 in pure water at 60 ℃ to obtain a wall material solution; and the weight ratio of the total weight of the potato non-starch polysaccharide, the konjac polysaccharide, the cordyceps militaris polysaccharide, the lentinan, the micromolecular pectin and the chitosan to the pure water is 1: (3-5) (preferably 1: 4);
s4, mixing the core material solution, the wall material solution and the emulsifier, performing ultrasonic treatment, performing high-pressure homogenization to obtain an emulsion, and performing spray drying on the emulsion to obtain the weight-reducing and fat-reducing powder; wherein the ultrasonic treatment is countercurrent ultrasonic treatment, the pulse width is 3s, the pulse interval is 4s, the ultrasonic power density is 55W/L, and the ultrasonic frequency is 28 kHz; the high-pressure homogenizing conditions are as follows: homogenizing under 20Mpa for 2 times; the feeding temperature in the spray drying process is 50 ℃, the feeding concentration is 12%, the air inlet temperature is 100 ℃, the air outlet temperature is 85 ℃, and the feeding speed is 25 ml/min; therefore, related structural groups combined by the core material and the wall material can be fully exposed through countercurrent ultrasonic treatment, so that the combination of the core material and the wall material is firmer, and the embedding rate and the stability of a final embedded product are further improved;
and S5, taking the concentrated fruit juice and/or the concentrated vegetable juice and sodium citrate in the weight portions in any one of the embodiments 1-3, blending, sterilizing and filling the concentrated fruit juice and/or the concentrated vegetable juice and the sodium citrate with the weight-losing and lipid-lowering powder to obtain the low-osmotic-pressure weight-losing and lipid-lowering beverage,
further, the preparation method of the potato non-starch polysaccharide comprises the following steps:
s11, adding distilled water which is 2-3 times of the weight of the potato powder into the potato powder, adjusting the pH value to 5.5-6.5 (preferably 6.0), adding a first complex enzyme which is 1.5-2.5% (preferably 2%) of the weight of the potato powder for primary enzymolysis, wherein the temperature is 45-55 ℃ (preferably 50 ℃), and the primary enzymolysis time is 2-3h (preferably 2.5 ℃); the first compound enzyme is composed of cellulase and beta-glucanase, and the weight ratio of the cellulase to the beta-glucanase is 1: 1; then carrying out microwave treatment on the primary enzymolysis system; the microwave treatment conditions comprise microwave power of 600-800W (preferably 700W) and treatment time of 5-8min (preferably 7 min);
s13, adding a second complex enzyme which is 1-2% of the weight of the potato powder into the primary enzymolysis system which completes the microwave treatment for secondary enzymolysis, wherein the secondary enzymolysis condition is pH6.5-8.5, the temperature is 50-60 ℃ (preferably 55 ℃), and the secondary enzymolysis time is 3-5h (preferably 4 ℃); the second complex enzyme is composed of alkaline protease and trypsin, and the weight ratio of the alkaline protease to the trypsin is 1: 1.5; then carrying out double-frequency sweep frequency ultrasonic treatment on the secondary enzymolysis system; during the double-frequency sweep ultrasonic treatment, the distance between the upper plate and the lower plate is fixed to be 15cm, the sweep period is 300s, the ultrasonic is 5s, the intermittence is 5s, the power of the upper vibrating plate and the lower vibrating plate is 450W, and the ultrasonic power density is 150W/L; the dual-frequency combination is: 40kHz/68kHz, processing time of 30-40min, and temperature control of 55 ℃;
s13, filtering the secondary enzymolysis system processed in the step S13 to obtain clear liquid and filter residues;
s14, adjusting the pH value of the clear liquid to 8-9, adjusting the dimension to 45-55 ℃ (preferably 50 ℃), adding a third complex enzyme with the weight of 1.0-2.0% (preferably 1.5%) of the clear liquid into the clear liquid for carrying out enzymolysis for three times, wherein the enzymolysis time for three times is 3-5 h; the third complex enzyme consists of alkaline protease, papain and trypsin in a weight ratio of 1:1: 2;
and S15, adding chloroform-n-butanol into the enzymolysis system after the three times of enzymolysis for extraction, wherein the volume ratio of the enzymolysis system to the chloroform-n-butanol is 4:1, so as to precipitate protein and obtain the potato non-starch polysaccharide solution; and decolorizing, filtering and drying the potato non-starch polysaccharide solution to obtain the potato non-starch polysaccharide.
In the steps, different enzymes and enzymolysis conditions and double-frequency sweep frequency ultrasonic treatment are adopted, so that the corresponding enzyme activity can be improved, the potato raw material is subjected to full enzymolysis, macromolecules such as starch and the like contained in the potato raw material are hydrolyzed into non-starch polysaccharides, the relative content of the non-starch polysaccharides in the wall material is improved, the non-starch polysaccharides have good water solubility, the dissolution rate of effective components can be improved, and the absorption rate is promoted to be improved. Through detection, the purity of the potato non-starch polysaccharide prepared by the preparation method is 95.7%, and the yield is 87.2%.
Further, the preparation method of the small molecule pectin comprises the following steps:
s21, drying and crushing the raw materials, sieving the raw materials with a 80-mesh sieve to obtain raw material powder, adding 3 times of water by weight into the raw material powder, adjusting the pH to 3.0-3.5, heating the water to 50-60 ℃ (preferably 55 ℃), and continuously stirring for 35 min; the raw material is rich in pectin component, which comprises one or more of citrus reticulata, citrus pomace and lemon pomace;
s22, adding cellulase with the weight of 1.0-2.0% (preferably 1.5%) of the raw material powder for primary enzymolysis, wherein the primary enzymolysis condition is pH4.5-6.0, the temperature is 50 ℃, and the primary enzymolysis time is 2-3 h; then carrying out double-frequency sweep frequency ultrasonic treatment on the primary enzymolysis system;
s23, adding pectinase with the weight of 1-1.5% (preferably 1.2%) of the raw material powder into a primary enzymolysis system which finishes double-frequency sweep ultrasonic treatment for secondary enzymolysis, wherein the secondary enzymolysis condition is that the pH value is 3.0-4.0, the temperature is 50 ℃, and the secondary enzymolysis time is 3-5 h; carrying out ultrasonic treatment and stirring simultaneously by secondary enzymolysis, wherein the ultrasonic power is 250W, the ultrasonic treatment time is 12min, and the stirring speed is 100 revolutions per minute;
s24, after the secondary enzymolysis is finished, adding an acetic acid solution with the mass fraction of 5% into an enzymolysis system for acidolysis, wherein the acidolysis time is 2-3 h; the volume ratio of the enzymolysis system to the acetic acid solution is 2: 1;
s25, centrifuging an enzymolysis system after acidolysis to obtain supernatant, and filtering the supernatant sequentially through a ceramic ultrafiltration membrane with the molecular weight cutoff of 3 ten thousand and a ceramic ultrafiltration membrane with the molecular weight cutoff of 1 ten thousand to obtain pectin solution with the molecular weight of 1-3 ten thousand;
s26, carrying out vacuum concentration on the pectin solution with the molecular weight of 1-3 ten thousand to obtain a concentrated solution, carrying out alcohol precipitation on the concentrated solution with the mass fraction of 95%, and separating to obtain a precipitate; and then carrying out vacuum drying on the precipitate to obtain the micromolecule pectin.
In the steps, macromolecular pectin can be fully degraded by adopting different enzymes, enzymolysis conditions, ultrasonic treatment and acidolysis. Through detection, the yield of the micromolecule pectin with the molecular weight of 1-3 ten thousand prepared by the preparation method can reach 32%, and the PDI value (the dispersion coefficient of a high molecular substance, namely the weight average molecular weight/the number average molecular weight) is 1.86, so that the effects of losing weight and reducing fat can be fully exerted through the synergistic effect of the micromolecule pectin and other components.
Further, the preparation methods of the konjac polysaccharide, the cordyceps militaris polysaccharide and the lentinan are the same, and the method comprises the following steps:
drying and crushing the raw materials, sieving the raw materials by a sieve of 80 meshes to obtain raw material powder, and adding deionized water into the raw material powder according to the solid-to-liquid ratio of 1:50 to obtain polysaccharide extraction stock solution;
adjusting pH to 4.5-5.5, adding cellulase 2-3% of the raw material powder, heating water to 50 deg.C, performing enzymolysis for 45-60min, and heating to 80-90 deg.C for 10min to inactivate enzyme; carrying out enzymolysis and ultrasonic treatment; the ultrasonic treatment conditions are ultrasonic power of 180W and 50 ℃ for 60 min;
after the enzymolysis is finished, carrying out vacuum filtration, and carrying out rotary evaporation on the clear liquid until the volume is reduced to 1/3 so as to obtain a polysaccharide crude extract;
decoloring and deproteinizing the polysaccharide crude extract by adopting macroporous adsorption resin, and then freeze-drying to obtain konjac polysaccharide/cordyceps militaris polysaccharide/lentinan; the macroporous adsorption resin decoloration and deproteinization conditions are as follows: the sample loading volume is 150mL, the mass concentration is 2mg/mL, the pH is adjusted to 5, the temperature is 20-25 ℃, and the flow rate is 1.5 BV/h.
In the steps, proper enzyme is adopted for enzymolysis, the cell walls of the raw materials are broken by utilizing the cavitation and mechanical action of ultrasonic waves, and the macroporous adsorption resin adsorbs, decolors and deproteinizes, so that the polysaccharides can be better released, the extraction rate is improved, and the functional activities of the konjac polysaccharides, the cordyceps militaris polysaccharides and the lentinan are fully exerted. Through detection, the extraction rates of the konjac polysaccharide, the cordyceps militaris polysaccharide and the lentinan prepared by the preparation method can respectively reach 16%, 23% and 9%.
Further, the preparation method of the mulberry leaf extract comprises the following steps:
s31, drying and crushing folium mori, then heating until boiling, keeping the boiling state for 45min, and filtering to obtain a first filtrate and a first filter residue;
s32, drying the first filter residue, adding ethanol with the volume fraction of 90% 4 times of the weight of the first filter residue into the dried first filter residue, soaking for 1h, heating to 60 ℃, and leaching for 1h, wherein the stirring is carried out once every 10min in the leaching process, and the stirring speed is 220 r/min; then standing for 24 hours at the temperature of 8 ℃, and obtaining a second filtrate and a second filter residue through filtration and separation;
s33, adding ethanol with volume fraction of 90% and weight 3 times of that of the second filter residue into the second filter residue, soaking for 2 hours, heating to 60 ℃, leaching for 2 hours, stirring once every 10 minutes in the leaching process, wherein the stirring speed is 2000 r/min, standing for 24 hours at the temperature of 8 ℃, and filtering and separating to obtain a third filtrate and a first filter residue; combining the first filtrate, the second filtrate and the third filtrate, and freeze-drying to obtain powdered mulberry leaf extract.
In the steps, functional active substances in the mulberry leaves are fully dissolved out through multiple soaking and extraction, and a large number of bioactive components are reserved, so that the effects of losing weight and reducing fat can be fully exerted through the synergistic effect of the functional components of the mulberry leaf extract and other components.
1. Osmotic pressure of test sample
Using a freezing point osmotic pressure tester, 80mOsm/kg, 500mOsm/kg calibration solution and 290mOsm/kg calibration solution are all produced and provided by a manufacturer in a matching way, and by adopting a freezing point method, the osmotic pressure of the low-osmotic pressure weight-reducing and lipid-lowering beverage is respectively tested on examples 1-3, a control group (commercially available weight-reducing and lipid-lowering beverage) and a blank group (placebo), and the test results are shown in Table 1.
TABLE 1 osmotic pressure of the experimental samples
As can be seen from Table 1, the osmotic pressure of the low-osmotic-pressure weight-losing and lipid-lowering beverage of the invention is significantly lower than that of the commercially available weight-losing and lipid-lowering beverage, and the potato non-starch polysaccharide, the konjac polysaccharide and the like dissolved in water can be preferentially absorbed by the intestinal wall along with the water due to the relatively low osmotic pressure and the passive transport.
2. Experiments on fat-reducing animals
60 ICR male mice (20g +/-2 g) are taken, after the common maintenance feed is adapted for 1 week, the ICR male mice are randomly divided into 8 groups, 10 ICR male mice are taken in each group, 7 ICR male mice except a blank control group continue to be fed with the common feed, the 7 ICR male mice are fed with high-fat feed to carry out molding on the obese rats, the molding period is about 3 weeks, and the molding success is determined when the weight of the ICR male mice exceeds 20% of that of the blank group. After the model building is successful, the obese rats are randomly divided into an obese model group, a positive control group (orlistat), a sports intervention group, a diet intervention group (namely, the hyposmosis weight-reducing and lipid-lowering drink of the invention for intragastric administration, hereinafter referred to as the weight-reducing and lipid-lowering drink), a sports and diet intervention low-medium/high dose group, the weight-reducing and lipid-lowering drink in the embodiments 1 to 3 of the invention and the commercial L-carnitine capsules (namely, the comparative example 1) are intragastric administered according to different groups at the doses of 150mg/kg, 100mg/kg and 50mg/kg, the intragastric administration is continuously carried out for 6 weeks, and the distilled water with the same dose is administered for intragastric administration in a normal control group and an obese model group. The exercise intervention adopts the running platform training, the running speed is 25m/min, the training is carried out for 6 days every week, and the rest is carried out every day. The mice were observed daily for food intake, water intake, mental state, etc., and body weights were measured 1 time per week. The results are shown in Table 2.
TABLE 2 weight status of mice before and after feeding
As shown in Table 2, the low-osmotic-pressure weight-losing and lipid-lowering beverage has a certain weight-losing effect by simple exercise intervention or diet intervention, but the exercise intervention and diet intervention are combined, namely the high, medium and low dose group which is intragastrically infused with the low-osmotic-pressure weight-losing and lipid-lowering beverage and exercises has different effects of controlling the weight gain of mice. The low-osmotic pressure weight-losing and lipid-lowering beverage is particularly suitable for athletes and other heavy physical exercisers to quickly supplement water and electrolytes lost by mass sweating, supply sugar, prevent the blood sugar content from decreasing, and further enhance the activity of human bodies. For supplementing water and improving endurance after exercise, the hypotonic beverage has advantages over isotonic beverages.
Furthermore, after the mice of the experimental groups were fed for the last time, the mice were fasted for 10 hours, and blood was taken from the abdominal aorta after the anesthesia with chloral hydrate. After the blood sample was allowed to stand at room temperature for 30min, serum was obtained by centrifugation at 4000r/min, and the concentrations of high density lipoprotein (HDL-C) and low density lipoprotein (LDL-C) were measured according to the kit instructions, and the results are shown in Table 3.
TABLE 3 HDL-C (mmol/L) and LDL-C (mmol/L) concentration profile in rats before and after feeding
As can be seen from table 3 above: the LDL-C content in the serum of the mouse in the model group is obviously higher than that of the normal control group, and the HDL-C content is obviously lower than that of the normal control group, which indicates that the mouse hyperlipidemia model is successfully established; the low-density lipoprotein serving as lipoprotein particles for carrying cholesterol into peripheral tissue cells is deposited on parts such as heart and cerebral vessels when the content in a machine body is too high, so that the harm of blocking the vessels is gradually caused, the diseases such as coronary heart disease and the like are indirectly caused, and certain damage is caused to the heart; the high-density lipoprotein can prevent free cholesterol from depositing on extrahepatic tissue cells, can cause the occurrence of coronary heart disease of a body when the content is too low, and can delay the development of atherosclerosis of the body to a certain extent when the content is increased. The high, medium and low dose of the low-osmotic pressure weight-losing and lipid-lowering beverage can obviously improve the concentration of HDL-C, LDL-C in serum of mice respectively, wherein the improvement effect of a high dose group is most obvious. Therefore, the selenium-rich weight-losing and lipid-lowering product can effectively control the concentration of HDL-C, LDL-C and has a high-efficiency lipid-lowering effect.
In conclusion, the invention effectively combines the components of L-carnitine, konjac polysaccharide, micromolecular pectin and the like according to a reasonable proportion; meanwhile, a special preparation process is adopted to extract the potato non-starch polysaccharide, so that the potato non-starch polysaccharide, the taro polysaccharide, the cordyceps militaris polysaccharide, the lentinan, the micromolecule pectin and the chitosan are used as core materials to embed the L-carnitine, so that the weight-losing and lipid-lowering beverage has low osmotic pressure, and the absorption of organisms on nutrient components can be promoted.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A low-osmotic pressure weight-losing and lipid-lowering beverage is characterized by comprising the following components in parts by weight: 1-2 parts of L-carnitine, 0.5-1 part of tea polyphenol, 0.05-0.1 part of sodium citrate, 3-5 parts of mulberry leaf extract, 3-4 parts of potato non-starch polysaccharide, 1-2 parts of fructo-oligosaccharide, 2-3 parts of xylo-oligosaccharide, 5-8 parts of konjac polysaccharide, 0.5-1 part of cordyceps militaris polysaccharide, 1-2 parts of lentinan, 2-3 parts of micromolecule pectin, 3-5 parts of chitosan and 50-80 parts of concentrated fruit juice and/or concentrated vegetable juice.
2. The production method of the low-osmotic-pressure weight-losing and lipid-lowering beverage is characterized by comprising the following steps of:
s1, preparing potato non-starch polysaccharide, konjac polysaccharide, cordyceps militaris polysaccharide, lentinan, mulberry leaf extract and micromolecule pectin;
s2, taking the L-carnitine, the tea polyphenol, the mulberry leaf extract, the fructo-oligosaccharide and the xylo-oligosaccharide in the weight parts as described in claim 1, and adding all the L-carnitine, the tea polyphenol, the mulberry leaf extract, the fructo-oligosaccharide and the xylo-oligosaccharide into pure water at 50 ℃ for dissolving to obtain a core material solution; the weight ratio of the total weight of the L-carnitine, the tea polyphenol, the sodium citrate, the mulberry leaf extract, the fructo-oligosaccharide and the xylo-oligosaccharide to the pure water is 1: (3-4);
s3, dissolving the potato non-starch polysaccharide, the konjac polysaccharide, the cordyceps militaris polysaccharide, the lentinan, the micromolecule pectin and the chitosan in parts by weight of the components in the claim 1 in pure water at 60 ℃ to obtain a wall material solution; and the weight ratio of the total weight of the potato non-starch polysaccharide, the konjac polysaccharide, the cordyceps militaris polysaccharide, the lentinan, the micromolecular pectin and the chitosan to the pure water is 1: (3-5);
s4, mixing the core material solution, the wall material solution and the emulsifier, performing ultrasonic treatment, performing high-pressure homogenization to obtain an emulsion, and performing spray drying on the emulsion to obtain the weight-reducing and fat-reducing powder;
and S5, taking the concentrated fruit juice and/or the concentrated vegetable juice and the sodium citrate according to the parts by weight of the claim 1, blending, sterilizing and filling the concentrated fruit juice and/or the concentrated vegetable juice and the sodium citrate with the weight-reducing and fat-reducing powder to obtain the low-osmotic-pressure weight-reducing and fat-reducing beverage.
3. The method of claim 2, wherein the potato non-starch polysaccharide is prepared by a method comprising:
s11, adding distilled water which is 2-3 times of the weight of the potato powder into the potato powder, adjusting the pH to 5.5-6.5, adding a first compound enzyme which is 1.5-2.5% of the weight of the potato powder, and performing primary enzymolysis at 45-55 ℃ for 2-3 h; the first compound enzyme is composed of cellulase and beta-glucanase, and the weight ratio of the cellulase to the beta-glucanase is 1: 1; then carrying out microwave treatment on the primary enzymolysis system;
s13, adding a second complex enzyme which is 1-2% of the weight of the potato powder into the primary enzymolysis system which finishes the microwave treatment for secondary enzymolysis, wherein the secondary enzymolysis condition is pH6.5-8.5, the temperature is 50-60 ℃, and the secondary enzymolysis time is 3-5 h; the second complex enzyme is composed of alkaline protease and trypsin, and the weight ratio of the alkaline protease to the trypsin is 1: 1.5; then carrying out double-frequency sweep frequency ultrasonic treatment on the secondary enzymolysis system;
s13, filtering the secondary enzymolysis system processed in the step S13 to obtain clear liquid and filter residues;
s14, adjusting the pH value of the clear liquid to 8-9, adjusting the dimension to 45-55 ℃, adding a third complex enzyme with the weight of 1.0-2.0% of the clear liquid into the clear liquid for carrying out third enzymolysis for 3-5 h; the third complex enzyme consists of alkaline protease, papain and trypsin in a weight ratio of 1:1: 2;
and S15, adding chloroform-n-butanol into the enzymolysis system after the three times of enzymolysis for extraction, wherein the volume ratio of the enzymolysis system to the chloroform-n-butanol is 4:1, so as to precipitate protein and obtain the potato non-starch polysaccharide solution; and decolorizing, filtering and drying the potato non-starch polysaccharide solution to obtain the potato non-starch polysaccharide.
4. The method as claimed in claim 3, wherein in step S11, the microwave processing conditions are microwave power of 600- & 800W and processing time of 5-8 min.
5. The production method according to claim 3, wherein in step S13, the fixed upper and lower plate spacing is 15cm during the dual frequency sweep ultrasonic treatment, the sweep period is 300S, the ultrasonic treatment is 5S, the pause is 5S, the upper and lower vibrating plate powers are both 450W, and the ultrasonic power density is 150W/L; the dual-frequency combination is: 40kHz/68kHz, 30-40min of treatment time and 55 ℃ of temperature.
6. The method of claim 2, wherein the small pectin is prepared by a method comprising:
s21, drying and crushing the raw materials, sieving the raw materials with a 80-mesh sieve to obtain raw material powder, adding 3 times of water by weight into the raw material powder, adjusting the pH to 3.0-3.5, heating the water to 50-60 ℃, and continuously stirring for 35 min;
s22, adding cellulase accounting for 1.0-2.0% of the weight of the raw material powder for primary enzymolysis, wherein the primary enzymolysis condition is pH4.5-6.0, the temperature is 50 ℃, and the primary enzymolysis time is 2-3 h; then carrying out double-frequency sweep frequency ultrasonic treatment on the primary enzymolysis system;
s23, adding pectinase accounting for 1-1.5% of the weight of the raw material powder into a primary enzymolysis system which finishes double-frequency sweep ultrasonic treatment for secondary enzymolysis, wherein the secondary enzymolysis condition is that the pH value is 3.0-4.0, the temperature is 50 ℃, and the secondary enzymolysis time is 3-5 hours; carrying out ultrasonic treatment and stirring simultaneously by secondary enzymolysis, wherein the ultrasonic power is 250W, the ultrasonic treatment time is 12min, and the stirring speed is 100 revolutions per minute;
s24, after the secondary enzymolysis is finished, adding an acetic acid solution with the mass fraction of 5% into an enzymolysis system for acidolysis, wherein the acidolysis time is 2-3 h; the volume ratio of the enzymolysis system to the acetic acid solution is 2: 1;
s25, centrifuging an enzymolysis system after acidolysis to obtain supernatant, and filtering the supernatant sequentially through a ceramic ultrafiltration membrane with the molecular weight cutoff of 3 ten thousand and a ceramic ultrafiltration membrane with the molecular weight cutoff of 1 ten thousand to obtain pectin solution with the molecular weight of 1-3 ten thousand;
s26, carrying out vacuum concentration on the pectin solution with the molecular weight of 1-3 ten thousand to obtain a concentrated solution, carrying out alcohol precipitation on the concentrated solution with the mass fraction of 95%, and separating to obtain a precipitate; and then carrying out vacuum drying on the precipitate to obtain the micromolecule pectin.
7. The production method of claim 2, wherein the preparation methods of the konjac polysaccharide, the cordyceps militaris polysaccharide and the lentinan are the same, and comprise the following steps:
drying and crushing the raw materials, sieving the raw materials by a sieve of 80 meshes to obtain raw material powder, and adding deionized water into the raw material powder according to the solid-to-liquid ratio of 1:50 to obtain polysaccharide extraction stock solution;
adjusting pH to 4.5-5.5, adding cellulase 2-3% of the raw material powder, heating water to 50 deg.C, performing enzymolysis for 45-60min, and heating to 80-90 deg.C for 10min to inactivate enzyme; carrying out enzymolysis and ultrasonic treatment; the ultrasonic treatment conditions are that the ultrasonic power is 180W, the temperature is 50 ℃, and the ultrasonic treatment is carried out for 60 min;
after the enzymolysis is finished, carrying out vacuum filtration, and carrying out rotary evaporation on the clear liquid until the volume is reduced to 1/3 so as to obtain a polysaccharide crude extract;
decoloring and deproteinizing the polysaccharide crude extract by adopting macroporous adsorption resin, and then freeze-drying to obtain konjac polysaccharide/cordyceps militaris polysaccharide/lentinan; the macroporous adsorption resin decoloration and deproteinization conditions are as follows: the sample loading volume is 150mL, the mass concentration is 2mg/mL, the pH is adjusted to 5, the temperature is 20-25 ℃, and the flow rate is 1.5 BV/h.
8. The method of claim 2, wherein the mulberry leaf extract is prepared by a method comprising:
s31, drying and crushing folium mori, then heating until boiling, keeping the boiling state for 45min, and filtering to obtain a first filtrate and a first filter residue;
s32, drying the first filter residue, adding ethanol with the volume fraction of 90% 4 times of the weight of the first filter residue into the dried first filter residue, soaking for 1h, heating to 60 ℃, leaching for 1h, and stirring once every 10min in the leaching process, wherein the stirring speed is 220 r/min; then standing for 24 hours at the temperature of 8 ℃, and obtaining a second filtrate and a second filter residue through filtration and separation;
s33, adding ethanol with volume fraction of 90% and weight 3 times of that of the second filter residue into the second filter residue, soaking for 2 hours, heating to 60 ℃, leaching for 2 hours, stirring once every 10 minutes in the leaching process, wherein the stirring speed is 2000 r/min, standing for 24 hours at the temperature of 8 ℃, and filtering and separating to obtain a third filtrate and a first filter residue; combining the first filtrate, the second filtrate and the third filtrate, and freeze-drying to obtain powdered mulberry leaf extract.
9. The production method according to claim 2, wherein the ultrasonic treatment is a countercurrent ultrasonic treatment with a pulse width of 3S, a pulse interval of 4S, an ultrasonic power density of 55W/L, and an ultrasonic frequency of 28kHz in step S4.
10. The production method according to claim 2, wherein in step S4, the high-pressure homogenization conditions are: homogenizing under 20Mpa for 2 times; the feeding temperature in the spray drying process is 50 ℃, the feeding concentration is 12%, the air inlet temperature is 100 ℃, the air outlet temperature is 85 ℃, and the feeding speed is 25 ml/min.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111403483 | 2021-11-24 | ||
| CN2021114034836 | 2021-11-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114504067A true CN114504067A (en) | 2022-05-17 |
Family
ID=81552898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210202141.6A Pending CN114504067A (en) | 2021-11-24 | 2022-03-03 | Low-osmotic-pressure weight-losing and lipid-lowering beverage and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114504067A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366480A (en) * | 2014-11-28 | 2015-02-25 | 哈尔滨墨医生物技术有限公司 | Lipid-lowering and weight-reducing nutritional meal powder and preparation method thereof |
| CN104419737A (en) * | 2013-08-28 | 2015-03-18 | 浙江果源康品生物科技有限公司 | Enzymatic preparation method of low molecular pectin |
| CN109602016A (en) * | 2018-12-28 | 2019-04-12 | 中泰宜佳健康科技（北京）有限责任公司 | A kind of Weight-reducing and lipid-lowering composition and preparation method thereof |
| CN109820933A (en) * | 2019-02-27 | 2019-05-31 | 北京曲佳科技有限公司 | Weight-reducing tablet and preparation method thereof |
| CN110679943A (en) * | 2019-10-25 | 2020-01-14 | 李玉保 | Bitter gourd polypeptide compound nutrient with weight-losing and lipid-lowering effects and preparation method thereof |
| CN110801026A (en) * | 2019-10-25 | 2020-02-18 | 运鸿集团股份有限公司 | Dietary fiber compound nutrient with weight-losing and lipid-lowering effects and preparation method thereof |
| CN112971030A (en) * | 2021-03-22 | 2021-06-18 | 武汉隆丰园生物科技有限公司 | Selenium-rich high-dietary-fiber recombinant rice and processing method thereof |
-
2022
- 2022-03-03 CN CN202210202141.6A patent/CN114504067A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104419737A (en) * | 2013-08-28 | 2015-03-18 | 浙江果源康品生物科技有限公司 | Enzymatic preparation method of low molecular pectin |
| CN104366480A (en) * | 2014-11-28 | 2015-02-25 | 哈尔滨墨医生物技术有限公司 | Lipid-lowering and weight-reducing nutritional meal powder and preparation method thereof |
| CN109602016A (en) * | 2018-12-28 | 2019-04-12 | 中泰宜佳健康科技（北京）有限责任公司 | A kind of Weight-reducing and lipid-lowering composition and preparation method thereof |
| CN109820933A (en) * | 2019-02-27 | 2019-05-31 | 北京曲佳科技有限公司 | Weight-reducing tablet and preparation method thereof |
| CN110679943A (en) * | 2019-10-25 | 2020-01-14 | 李玉保 | Bitter gourd polypeptide compound nutrient with weight-losing and lipid-lowering effects and preparation method thereof |
| CN110801026A (en) * | 2019-10-25 | 2020-02-18 | 运鸿集团股份有限公司 | Dietary fiber compound nutrient with weight-losing and lipid-lowering effects and preparation method thereof |
| CN112971030A (en) * | 2021-03-22 | 2021-06-18 | 武汉隆丰园生物科技有限公司 | Selenium-rich high-dietary-fiber recombinant rice and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102429235A (en) | Health care food with functions of relieving physical fatigue and enhancing immunity | |
| CN1973653A (en) | Prepn process and application of instant Pu'er tea granule | |
| WO2007135767A1 (en) | Guava leaf extract powder and method for production thereof | |
| WO2021078297A1 (en) | Active polysaccharide compound nutrient capable of enhancing immunity and resisting fatigue and preparation method therefor | |
| CN110772630A (en) | Compound bitter gourd peptide oral liquid for activating insulin receptor and regulating blood sugar and preparation method thereof | |
| CN104543860A (en) | Production method and application of concentrated black jerusalem artichoke juice | |
| CN113061195A (en) | Compound polysaccharide with blood fat reducing effect and preparation method and application thereof | |
| CN108740180A (en) | A kind of black tea lozenge and preparation method thereof | |
| CN106834383B (en) | Method for improving quality of lycium barbarum polysaccharide and application thereof | |
| CN112314945A (en) | Method for preparing high-activity cranberry extract by sectional extraction method | |
| CN112120204A (en) | Sweet composition for reducing blood fat and preparation method thereof | |
| CN112120137A (en) | Production method of novel dietary fiber solid beverage | |
| CN114504067A (en) | Low-osmotic-pressure weight-losing and lipid-lowering beverage and production method thereof | |
| CN109053849B (en) | Comprehensive utilization method of dogwood | |
| EP1768682B1 (en) | Product of vegetal origin comprising proanthocyanidines and its preparation process | |
| CN115005307A (en) | Preparation method of concentrated coffee powder and ketogenic coffee composition | |
| CN102273517A (en) | Trichosanthes kirilowii Maxim seed plant protein beverage and production method thereof | |
| WO2022205518A1 (en) | Method for preparing pandanus tectorius polysaccharide | |
| CN104739916A (en) | Alpha-glucosidase active inhibitor as well as preparation method and application thereof | |
| CN107212324B (en) | Method for preparing reconstituted pomelo fruit powder from degraded pomelo juice | |
| KR102290859B1 (en) | Red Ginseng Extract comprising Saponin and high purity Acidic Polysaccarride, Manufacturing method thereof and Healty Food containing the same | |
| CN107495015B (en) | Processing method of shell-containing litchi full-fruit functional beverage | |
| CN106387551A (en) | Ginseng flower bud and raspberry composite beverage and preparation technology thereof | |
| KR102501329B1 (en) | Method for processing plum with improved anti-cancer activity, anti-diabetes activity and effectiveness in improving blood lipid and processed plum using the same | |
| CN117099927A (en) | Rhizoma Amorphophalli jelly containing olive polysaccharide polyphenols and its preparation method |
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 |