TWI804749B - Method for increasing the total content of phytochemical polyphenols in manufacturing wolfberry drink - Google Patents

Abstract

The present invention relates to a method for increasing the total content of phytochemical polyphenols in manufacturing wolfberry drink which comprises a physical wall breaking step, an extraction step, an inoculation step, and a cell wall breaking step, and a mix wall breaking step. During the actual operation, the present invention utilizes the wall breaking equipment to physically break the wolfberries, including the skin and seeds; then, water is added to the wolfberry residues; the mixture of wolfberry residues and water is heated for extraction; next, Lactobacillus brevis and Lactobacillus rhamnosus are inoculated into separate liquid extracts to facilitate cell wall breaking for several days; last, these liquid extracts that have been inoculated with different strains of germs are mixed together to facilitate cell wall breaking for several days and the operation of the present invention is completed.

Description

Manufacturing method of wolfberry drink for increasing phytochemical polyphenol content

The present invention relates to a method for manufacturing a drink; more specifically, it refers to a method for manufacturing a wolfberry drink that increases the content of phytochemical polyphenols.

Goji berries are a common traditional Chinese herbal medicine, and eating goji berries can improve eyesight is the most well-known effect, and successive studies have pointed out that goji berries can prevent headaches and dizziness caused by liver and kidney diseases, and in the treatment of mild diabetes Also has certain curative effect.

However, if the general public wants to eat wolfberry, most of them will use it to make tea or as an ingredient in cooking, but the nutritional content of direct consumption of wolfberry is limited, and few people will eat a large amount of wolfberry at one time. The nutrient concentration and further amplification of a large number of wolfberries can solve the problem of insufficient intake.

In view of this, the applicant in this case conducted in-depth discussions on the above-mentioned deficiencies based on his years of research and development experience in related fields, and actively sought solutions based on the above-mentioned needs. After long-term hard research and multiple tests, he finally completed this project. invention.

The main purpose of the present invention is to increase the content of phytochemical polyphenols in Lycium barbarum.

In order to achieve the above-mentioned purpose, the present invention will produce two different manufacturing modes according to the difference in the process, and the manufacturing method of wolfberry drink of the present invention to increase the content of phytochemicals and polyphenols in the first mode is the following steps:

A. Physical wall-breaking step: Use wall-breaking equipment to break the wall of wolfberry with seeds, and then mix the broken wolfberry with water to obtain a mixed liquid, and the mixing ratio of wolfberry and water is between 0.5~3:9 ~13 between.

B. Extraction step: heating the mixed liquid to 55°C~90°C for extraction and obtaining the extract.

C. Bacteria planting step: Divide the extract into equal amounts of the first extract and the second extract, then insert Lactobacillus brevis into the first extract to obtain the first planting solution, and then add cascara Lactobacillus rhamnosus (Lactobacillus rhamnosus) was implanted into the second extract to obtain the second planting solution, wherein the mixing ratio of the first extract and Lactobacillus brevis was between 8~12:0.5~3, and The mixing ratio of the second extract and Lactobacillus rhamnosus is between 9-13:0.8-2.5.

D. Biological wall breaking step: put the first planting liquid and the second planting liquid into different tanks, and use the implanted bacteria to carry out biological breaking of the first planting liquid and the second planting liquid Afterwards, the first wall-breaking liquid and the second wall-breaking liquid were respectively obtained, and the time for the first stage of biological wall breaking was between 1 and 3 days, and the temperature of the first planting liquid and the second planting liquid was controlled at 21 ℃~35℃ or between 35℃~45℃.

E. Mixing and breaking step: Mix the first breaking liquid and the second breaking liquid in the same tank to obtain the mixed breaking liquid, and then carry out the second stage biological breaking of the mixed breaking liquid to obtain the finished product , while the time for the second stage of biological wall breaking is between 1 and 12 days, and the temperature of the wall breaking liquid is controlled between 21°C~35°C or 35°C~45°C.

In addition, the second aspect of the present invention's manufacturing method of wolfberry drink for increasing the content of phytochemicals and polyphenols involves the following steps:

A. Physical wall-breaking step: Use wall-breaking equipment to break the wall of wolfberry with seeds, and then mix the broken wolfberry with water to obtain a mixed liquid, and the mixing ratio of wolfberry and water is between 0.5~3:9 ~13 between.

B. Extraction step: heat the mixture to 55°C~ 90 °C for extraction and obtain the extract.

C. Bacteria planting step: implant Lactobacillus brevis and Lactobacillus rhamnosus into the extract and obtain the planting solution, wherein the extract, Lactobacillus brevis and rhamnosus milk The mixing ratio of Lactobacillus rhamnosus was between 7.5~11.5:0.6~3.5:0.6~3.5.

D. Bio-breaking step: Put the planting liquid into the tank and use the implanted bacteria to bio-break the planting liquid to obtain the finished product, and the time for biological breaking is between 4 and 15 days. And the temperature of the planting liquid is controlled between 21° C. to 35° C. or 35° C. to 45° C.

1: The method for manufacturing wolfberry drink that increases the content of phytochemicals and polyphenols

11: Physical wall breaking steps

12: Extraction step

13: Bacteria planting step

14: biological wall breaking step

15: Mixing and breaking steps

Figure 1: Schematic diagram of the first aspect of the process of the present invention; Figure 2: Schematic diagram of the second aspect of the process of the present invention; Figure 3: Comparison of detection data of phytochemicals and polyphenols in the present invention (1); Figure 4: Phytochemicals of the present invention Figure 5: Comparison of detection data of phytochemicals and polyphenols in the present invention (3); Figure 6: Comparison of detection data of phytochemicals and polyphenols in the present invention (4).

In order to allow a more detailed understanding of the purpose, function, features and structure of the present invention, the preferred embodiments are described below with accompanying drawings.

First please refer to FIG. 1 , which is a schematic flow chart of the first embodiment of the present invention.

The manufacturing method 1 of wolfberry drink of the first aspect of the present invention for increasing the content of phytochemicals and polyphenols comprises the following steps:

A. Physical wall-breaking step 11: Use wall-breaking equipment to break the wall of wolfberry with seeds into extremely fine powder, so as to facilitate the subsequent extraction of nutrients in wolfberry, and then mix the broken wall of wolfberry with water and obtain a mixture liquid, and the mixing ratio of wolfberry and water is between 0.5~3:9~13.

B. Extraction step 12: Heat the mixed solution to 55°C~90°C for extraction and obtain the extract, and this step is to completely dissolve the wolfberry and the nutrients contained in it in water after physical wall breaking.

C. Bacteria planting step 13: Divide the extract into equal amounts of the first extract and the second extract, then implant Lactobacillus brevis into the first extract to obtain the first planting solution, and then the mice Lactobacillus rhamnosus (Lactobacillus rhamnosus) is implanted into the second extract to obtain the second planting solution, wherein the mixing ratio of the first extract and Lactobacillus brevis is between 8~12:0.5~3, The mixing ratio of the second extract and Lactobacillus rhamnosus is between 9-13:0.8-2.5.

D. Bio-breaking step 14: Put the first planting liquid and the second planting liquid into different tanks respectively, and use the implanted bacteria to carry out bio-breaking of the first planting liquid and the second planting liquid wall, so that Lactobacillus brevis and Lactobacillus rhamnosus can further refine the wolfberry and its nutrients, and then obtain the first wall-breaking liquid and the second wall-breaking liquid respectively, and the first stage The time for biological wall breaking is between 1 and 3 days, and the temperature of the first planting liquid and the second planting liquid should be controlled between 21°C~35°C or 35°C~45°C, and every 1~3 days Every day, the first bacteria-planting solution and the second bacteria-planting solution should be stirred once, and each stirring time is between 25 and 80 minutes.

E. Mixed wall-breaking step 15: Mix the first wall-breaking liquid and the second wall-breaking liquid in the same tank to obtain the mixed wall-breaking liquid, and then carry out the second-stage biological wall-breaking of the mixed wall-breaking liquid, so that the short Lactic acid bacteria (Lactobacillus brevis) and Lactobacillus rhamnosus (Lactobacillus rhamnosus) produce a synergistic effect to maximize the effect of refinement of wolfberry and its nutritional components. After the mixing and breaking the wall, the finished product will be obtained, and the time for the second stage of biological breaking Between 1 and 12 days, and the temperature of the wall-breaking liquid should be controlled between 21°C~35°C or 35°C~45°C. In addition, the wall-breaking liquid should be stirred once every 1-3 days, and each time The stirring time is between 25 and 80 minutes.

In addition, the BCRC code of Lactobacillus brevis used in the step 13 of planting bacteria is 14060, while the BCRC code of Lactobacillus rhamnosus is 12249.

Continue to refer to FIG. 2 . FIG. 2 is a schematic flow chart of the second aspect of the present invention.

And the manufacturing method 1 of the Chinese wolfberry drink of the present invention that increases the content of phytochemicals and polyphenols of the second aspect includes the following steps:

A. Physical wall-breaking step 11: Use wall-breaking equipment to break the wall of wolfberry with seeds into extremely fine powder, so as to facilitate the subsequent extraction of nutrients in wolfberry, and then mix the broken wall of wolfberry with water and obtain a mixture liquid, and the mixing ratio of wolfberry and water is between 0.5~3:9~13.

B. Extraction step 12: Heat the mixture to 55°C~ 90 °C to extract and obtain the extract. This step is to completely dissolve the wolfberry and its nutrients in water after physical wall breaking.

C. Planting step 13: implant Lactobacillus brevis and Lactobacillus rhamnosus into the extract and obtain the planting solution, wherein the extract, Lactobacillus brevis and rhamnose The mixing ratio of Lactobacillus rhamnosus is between 7.5~11.5:0.6~3.5:0.6~3.5.

D. Bio-breaking step 14: Put the planting liquid into the tank and use the implanted strains to carry out biological breaking of the planting liquid, and let Lactobacillus brevis and Lactobacillus rhamnosus Produce synergistic effect, make the effect of wolfberry and its nutritional components refined The fruit is maximized, and the finished product can be obtained after the end of mixing and breaking the wall, and the time for biological breaking is between 4 and 15 days, and the temperature of the planting liquid is controlled between 21°C~35°C or 35°C~45°C In addition, the planting liquid should be stirred once every 1 to 3 days, and the stirring time is between 25 and 80 minutes each time.

In addition, the BCRC code of Lactobacillus brevis used in the step 13 of planting bacteria is 14060, while the BCRC code of Lactobacillus rhamnosus is 12249.

Please refer to Figure 3 for the comparison chart (1) of the detection data of the phytochemical polyphenol content of the present invention.

Next, in order to detect whether the present invention can increase the content of phytochemical polyphenols, firstly, the fresh wolfberry available on the market is used as a standard group, and the average phytochemical polyphenol content of fresh wolfberry is about 1445 μg/g, and then the experimental The control group was divided into the first group in which Lactobacillus brevis was only implanted in the extract, and the second group in which Lactobacillus rhamnosus was only implanted in the extract, as described in the second aspect of the present invention. The third group produced refers to the fourth group produced by the first aspect of the present invention. In addition, the aforementioned four groups were further subdivided into relatively low temperatures between 10°C and 20°C, and temperatures between 10°C and 20°C. Three sets of temperature parameters, such as the intermediate temperature between 21°C and 35°C, and the relatively high temperature between 35°C and 45°C.

It can be seen from Figure 3 that the amount of phytochemicals and polyphenols in each group changed on the first day. The average content of the phytochemicals and polyphenols increased slightly, and when the biological wall was broken at relatively low temperature (10°C~20°C) and relatively high temperature (35°C~45°C), the average content of phytochemicals and polyphenols decreased significantly. In the third group, when biological wall breaking was carried out at intermediate temperature (21°C-35°C) and relatively high temperature (35°C-45°C), the average content of phytochemicals and polyphenols increased significantly, while at relatively low temperature (10°C). ~20℃) for biological wall breaking, the average content of phytochemicals and polyphenols was significantly lower than that of the standard group. In addition, because the fourth group had not mixed the first wall breaking liquid and the second wall breaking liquid on the first day, so can be ignored.

Please refer to Figure 4 for the comparison chart (2) of the detection data of phytochemical polyphenol content in the present invention.

From Figure 4, we can see the average phytochemical polyphenol content of each group from the fourth to the eighth day. From the figure, it can be seen that the first to fourth groups are at an intermediate temperature (21°C~35°C) and relatively high temperature (35°C~45°C), the average content of phytochemicals and polyphenols increased, and the growth rate was the largest in the third and fourth groups. In contrast, the relatively low temperature (10°C) ~20℃) for biological wall breaking, the average content of phytochemicals and polyphenols was still lower than that of the standard group.

Please refer to Fig. 5 for the comparison chart (3) of the detection data of phytochemical polyphenol content in the present invention.

From Figure 5, it can be seen that the average phytochemical polyphenol content of each group from the ninth day to the fifteenth day is the average value of the phytochemical polyphenol content of the first group to the fourth group and Compared with the data of the fourth to eighth days, the trend has begun to decline, but the first to fourth groups with intermediate temperature (21°C~35°C) and the third group with relatively high temperature (35°C~45°C) and the fourth group, the average content of phytochemicals and polyphenols was still higher than that of the standard group. On the other hand, when the biological wall of each group was broken by relatively low temperature (10℃~20℃), the average content of phytochemicals and polyphenols was still low. in the standard group.

Please refer to Figure 6 for the comparison chart (4) of the detection data of phytochemical polyphenol content in the present invention.

From Figure 6, it can be seen that the average phytochemical polyphenol content of each group from the 16th day to the 22nd day, it can be seen from the figure that the average phytochemical polyphenol content of each group has dropped significantly, And only the third group and the fourth group had an average phytochemical polyphenol content slightly higher than that of the standard group when the biological wall was broken at an intermediate temperature (21 ° C ~ 35 ° C), while the rest of the experimental groups phytochemical polyphenols The mean values of the contents were lower than those of the standard group.

Therefore, based on the data in the above chart, it can be seen that the group with the highest increase in the overall phytochemical polyphenol content in this test is the fourth group followed by the third group, although the overall phytochemical polyphenol content of the first and second groups There is also an increase, but the rate of increase is not as good as that of the third and fourth groups.

Therefore, the present invention has excellent progress and practicability among similar products. At the same time, after checking the technical data and literature about this type of structure at home and abroad, it is true that no identical or similar structure exists. Before the application of this case, this case should have met the patent requirements of "creativeness", "suitability for industrial utilization" and "progressiveness", and the application should be filed according to law.

Only, what is described above is only a preferred embodiment of the present invention, and all other equivalent structural changes made by applying the description of the present invention and the scope of the patent application should be included in the scope of the patent application of the present invention.

1: The method for manufacturing wolfberry drink that increases the content of phytochemicals and polyphenols

11: Physical wall breaking steps

12: Extraction step

13: Bacteria planting step

14: biological wall breaking step

15: Mixing and breaking steps

Claims (4)

A method for producing a wolfberry drink that increases the content of phytochemicals and polyphenols, comprising the following steps: A. Physical wall-breaking step: using wall-breaking equipment to break the wall of wolfberry with leather seeds, and then breaking the wall into extremely fine powder particles The final wolfberry is mixed with water to obtain a mixed solution, and the mixing ratio of wolfberry and water is between 0.5~3:9~13; B. Extraction step: heat the mixed solution to 55°C~90°C for extraction and obtain an extraction C. Bacteria planting step: Divide the extract into equal amounts of the first extract and the second extract, then insert the short lactic acid bacteria (Lactobacillus brevis) into the first extract to obtain the first plant plant solution, and then Lactobacillus rhamnosus (Lactobacillus rhamnosus) is implanted into the second extract solution to obtain the second plant solution, wherein the mixing ratio of the first extract solution and Lactobacillus brevis is between 8~12:0.5~3 , and the mixing ratio of the second extract and Lactobacillus rhamnosus (Lactobacillus rhamnosus) is between 9~13:0.8~2.5; Put them into different tanks, and use the implanted strains to bio-break the first and second planting liquids to obtain the first wall-breaking liquid and the second wall-breaking liquid respectively, while the first stage The time for biological wall breaking is between 1 and 3 days, and the temperature of the first planting liquid and the second planting liquid is controlled between 21°C and 35°C; E. Mixing and breaking step: mix the first broken wall After mixing the liquid and the second wall-breaking liquid in the same tank, the mixed wall-breaking liquid is obtained, and then the mixed wall-breaking liquid is subjected to the second stage of biological wall breaking to obtain the finished product, and the time of the second stage of biological wall breaking is between Between 1 and 12 days, and the temperature of the mixed wall-breaking solution is controlled between 21°C and 35°C; wherein, in the biological wall-breaking step, the first planting liquid and the second planting liquid in the tank are stirred every 1-3 days Bacterial solution once, and the stirring time is between 25 and 80 minutes; Wherein, in the mixing and breaking step, the mixing and breaking liquid in the tank is stirred once every 1 to 3 days, and the stirring time is between 25 and 80 minutes. A method for producing a wolfberry drink that increases the content of phytochemicals and polyphenols, comprising the following steps: A. Physical wall-breaking step: using wall-breaking equipment to break the wall of wolfberry with leather seeds, and then breaking the wall into extremely fine powder particles The final wolfberry is mixed with water to obtain a mixed solution, and the mixing ratio of wolfberry and water is between 0.5~3:9~13; B. Extraction step: heat the mixed solution to 55°C~90°C for extraction and obtain an extraction C. Bacteria planting step: implant short lactic acid bacteria (Lactobacillus brevis) and rhamnosus Lactobacillus (Lactobacillus rhamnosus) into the extract and obtain the planting solution, wherein, the extract, short lactic acid bacteria (Lactobacillus brevis) and rhamnosus The mixing ratio of Lactobacillus rhamnosus is between 7.5~11.5:0.6~3.5:0.6~3.5; D. Biological wall breaking step: put the planting liquid into the tank and use the implanted bacteria to plant The finished product is obtained after the bacterial liquid is bio-broken, and the time for bio-broken is between 4 and 15 days, and the temperature of the plant liquid is controlled between 21°C and 35°C; wherein, the bio-broken step Stir the plant liquid in the tank once every 1 to 3 days, and the stirring time is between 25 and 80 minutes. A method for producing wolfberry drink for increasing the content of phytochemicals and polyphenols, which is composed of the following steps: A. Physical wall breaking step: use wall breaking equipment to break the wall of wolfberry with leather seeds, and then break the wall into extremely small The powdered wolfberry is mixed with water to obtain a mixed solution, and the mixing ratio of wolfberry and water is between 0.5~3:9~13; B. Extraction step: heat the mixed solution to 55°C~90°C for extraction and obtain the extract; C. Bacteria planting step: Divide the extract into equal amounts of the first extract and the second extract, then insert Lactobacillus brevis into the first extract to obtain the first planting solution, and then add cascara Lactobacillus rhamnosus (Lactobacillus rhamnosus) was implanted into the second extract to obtain the second planting solution, wherein the mixing ratio of the first extract and Lactobacillus brevis was between 8~12:0.5~3, and The mixing ratio of the second extract and Lactobacillus rhamnosus (Lactobacillus rhamnosus) is between 9~13: 0.8~2.5; D. Biological wall breaking step: put the first plant liquid and the second plant liquid respectively into different tanks, and use the implanted strains to bio-break the first and second planting liquids to obtain the first and second wall-breaking liquids respectively, while the first-stage bio-breaking The time of the wall is between 1 and 3 days, and the temperature of the first planting liquid and the second planting liquid is controlled between 21°C and 35°C; E. Mixing and breaking the wall step: mix the first wall breaking liquid and The second wall-breaking liquid is mixed in the same tank to obtain a mixed wall-breaking liquid, and then the mixed wall-breaking liquid is subjected to the second stage of biological wall breaking to obtain the finished product, and the time of the second stage of biological wall breaking is between 1~ Between 12 days, and the temperature of the mixed wall-breaking solution is controlled between 21°C and 35°C; wherein, in the biological wall-breaking step, the first planting liquid and the second planting liquid in the tank are stirred every 1 to 3 days once, and the stirring time is between 25 and 80 minutes; wherein, in the mixing and breaking step, the mixing and breaking liquid in the tank is stirred once every 1 to 3 days, and the stirring time is between 25 and 80 minutes. A method for producing wolfberry drink for increasing the content of phytochemicals and polyphenols, which is composed of the following steps: A. Physical wall breaking step: use wall breaking equipment to break the wall of wolfberry with leather seeds, and then break the wall into extremely small The powdered wolfberry is mixed with water to obtain a mixed solution, and the mixing ratio of wolfberry and water is between 0.5~3:9~13; B. Extraction step: heat the mixed solution to 55°C~90°C for extraction and obtain the extract; C. Bacteria planting step: implant Lactobacillus brevis and Lactobacillus rhamnosus into the extract and obtain the planting solution, wherein the extract, Lactobacillus brevis and rhamnosus milk The mixing ratio of Lactobacillus rhamnosus is between 7.5~11.5:0.6~3.5:0.6~3.5; D. Biological wall breaking step: put the planting liquid into the tank and use the implanted bacteria to plant the planting liquid The finished product is obtained after the bio-breaking, and the time for the bio-breaking is between 4 and 15 days, and the temperature of the plant liquid is controlled between 21°C and 35°C; Stir the plant liquid in the tank once every 1 to 3 days, and the stirring time is between 25 and 80 minutes.

Images