TWI804749B - Method for increasing the total content of phytochemical polyphenols in manufacturing wolfberry drink - Google Patents
Method for increasing the total content of phytochemical polyphenols in manufacturing wolfberry drink Download PDFInfo
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本發明係關於一種飲品製造方法；更詳而言之，特別係指一種提升植化素多酚含量的枸杞飲品製造方法。 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.
枸杞是一種常見的傳統中藥材，而食用枸杞可明目則是最廣為人知的功效，且陸續還有研究指出枸杞能防止因肝臟和腎臟疾病引起的頭痛和頭暈症狀，並在治療輕度糖尿病方面也具有一定療效。 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.
然而一般大眾若要食用枸杞多半是拿來泡茶或是當作料理配料，但直接食用枸杞所能攝入的營養成分有限，且又鮮少人會一次性的食用大量枸杞，因此要是能將大量枸杞的營養濃縮並進一步的放大，便能解決攝取量不足的問題。 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.
有鑑於此，本案申請人遂依其多年從事相關領域之研發經驗，針對前述之缺失進行深入探討，並依前述需求積極尋求解決之道，歷經長時間的努力研究與多次測試，終於完成本發明。 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.
本發明之主要目的在於提高枸杞的植化素多酚含量。 The main purpose of the present invention is to increase the content of phytochemical polyphenols in Lycium barbarum.
為達上述目的，本發明會依照流程上的差異而產生兩種不同的製造態樣，而第一態樣的本發明提升植化素多酚含量的枸杞飲品製造方法，係下列步驟： 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.物理破壁步驟：使用破壁設備將連皮帶籽的枸杞進行破壁，之後將破壁後的枸杞和水混合並取得混合液，而枸杞和水的混合比例介於0.5~3：9~13之間。 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.萃取步驟：將混合液加熱至55℃~90℃進行萃取並取得萃取液。 B. Extraction step: heating the mixed liquid to 55°C~90°C for extraction and obtaining the extract.
C.植菌步驟：將萃取液分成等量的第一萃取液和第二萃取液，接著將短乳酸菌(Lactobacillus brevis)植入第一萃取液後取得第一植菌液，再來將鼠李糖乳桿菌(Lactobacillus rhamnosus)植入第二萃取液後取得第二植菌液，其中，第一萃取液和短乳酸菌(Lactobacillus brevis)的混合比例介於8~12：0.5~3之間，而第二萃取液和鼠李糖乳桿菌(Lactobacillus rhamnosus)的混合比例介於9~13：0.8~2.5之間。 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.生物破壁步驟：將第一植菌液和第二植菌液分別置入不同的槽體內，並利用植入的菌種對第一植菌液和第二植菌液進行生物破壁後分別取得第一破壁液和第二破壁液，而第一階段生物破壁的時間介於1~3天之間，且第一植菌液和第二植菌液的溫度控制於21℃~35℃或35℃~45℃之間。 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.混合破壁步驟：將第一破壁液和第二破壁液於同一槽體中混合後取得混合破壁液，再將混合破壁液進行第二階段的生物破壁之後即取得成品，而第二階段生物破壁的時間介於1~12天之間，且破壁液的溫度控制於21℃~35℃或35℃~45℃之間。 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.
另外，第二態樣的本發明提升植化素多酚含量的枸杞飲品製造方法，係下列步驟： 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.物理破壁步驟：使用破壁設備將連皮帶籽的枸杞進行破壁，之後將破壁後的枸杞和水混合並取得混合液，而枸杞和水的混合比例介於0.5~3：9~13之間。 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.萃取步驟：將混合液加熱至55℃~90℃進行萃取並取得萃取液。 B. Extraction step: heat the mixture to 55°C~ 90 °C for extraction and obtain the extract.
C.植菌步驟：將短乳酸菌(Lactobacillus brevis)及鼠李糖乳桿菌(Lactobacillus rhamnosus)植入萃取液中並取得植菌液，其中，萃取液、短乳酸菌(Lactobacillus brevis)和鼠李糖乳桿菌(Lactobacillus rhamnosus)的混合比例介於7.5~11.5：0.6~3.5：0.6~3.5之間。 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.生物破壁步驟：將植菌液置入槽體內並利用植入的菌種對植菌液進行生物破壁之後即取得成品，而生物破壁的時間介於4~15天之間，且該植菌液的溫度控制於21℃~35℃或35℃~45℃之間。 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:提升植化素多酚含量的枸杞飲品製造方法 1: The method for manufacturing wolfberry drink that increases the content of phytochemicals and polyphenols
11:物理破壁步驟 11: Physical wall breaking steps
12:萃取步驟 12: Extraction step
13:植菌步驟 13: Bacteria planting step
14:生物破壁步驟 14: biological wall breaking step
15:混合破壁步驟 15: Mixing and breaking steps
圖1：本發明第一態樣流程示意圖；圖2：本發明第二態樣流程示意圖；圖3：本發明植化素多酚含量檢測數據比較圖(一)；圖4：本發明植化素多酚含量檢測數據比較圖(二)；圖5：本發明植化素多酚含量檢測數據比較圖(三)；圖6：本發明植化素多酚含量檢測數據比較圖(四)。 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).
為期許本發明之目的、功效、特徵及結構能夠有更為詳盡之瞭解，茲舉較佳實施例並配合圖式說明如後。 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.
首先請參閱圖1，圖1為本發明第一態樣流程示意圖。 First please refer to FIG. 1 , which is a schematic flow chart of the first embodiment of the present invention.
第一態樣的本發明提升植化素多酚含量的枸杞飲品製造方法1，係包含有下列步驟：
The
A.物理破壁步驟11：使用破壁設備將連皮帶籽的枸杞破壁成極為細小的粉粒，以便於後續萃取枸杞內的營養成份，之後將破壁後的枸杞和水混合並取得混合液，而枸杞和水的混合比例介於0.5~3：9~13之間。 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.萃取步驟12：將混合液加熱至55℃~90℃進行萃取並取得萃取液，而本步驟係讓經物理破壁後的枸杞及其內所含的營養成分能完整溶於水中。 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.植菌步驟13：將萃取液分成等量的第一萃取液和第二萃取液，接著將短乳酸菌(Lactobacillus brevis)植入第一萃取液後取得第一植菌液，再來將鼠李糖乳桿菌(Lactobacillus rhamnosus)植入第二萃取液後取得第二植菌液，其中，第一萃取液和短乳酸菌(Lactobacillus brevis)的混合比例介於8~12：0.5~3之間，而第二萃取液和鼠李糖乳桿菌(Lactobacillus rhamnosus)的混合比例介於9~13：0.8~2.5之間。 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.生物破壁步驟14：將第一植菌液和第二植菌液分別置入不同的槽體內，並利用植入的菌種對第一植菌液和第二植菌液進行生物破壁，讓短乳酸菌(Lactobacillus brevis)和鼠李糖乳桿菌(Lactobacillus rhamnosus)能再使枸杞及其營養成份更加細化，之後分別取得第一破壁液和第二破壁液，且第一階段生物破壁的時間介於1~3天之間，且第一植菌液和第二植菌液的溫度要控制在21℃~35℃或35℃~45℃之間，此外每1~3天還要攪拌第一植菌液和第二植菌液一次，而每次攪拌時間介於25~80分鐘之間。 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.混合破壁步驟15：將第一破壁液和第二破壁液於同一槽體中混合後取得混合破壁液，再將混合破壁液進行第二階段的生物破壁，讓短乳酸菌 (Lactobacillus brevis)和鼠李糖乳桿菌(Lactobacillus rhamnosus)產生協同作用，使枸杞及其營養成份細化的效果最大化，待混合破壁結束之後即取得成品，而第二階段生物破壁的時間介於1~12天之間，且破壁液的溫度要控制在21℃~35℃或35℃~45℃之間，此外每1~3天還要攪拌混合破壁液一次，而每次攪拌時間介於25~80分鐘之間。 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.
此外，在植菌步驟13中所採用的短乳酸菌(Lactobacillus brevis)BCRC代碼為14060，而鼠李糖乳桿菌(Lactobacillus rhamnosus)的BCRC代碼為12249。
In addition, the BCRC code of Lactobacillus brevis used in the
續請參閱圖2，圖2為本發明第二態樣流程示意圖。 Continue to refer to FIG. 2 . FIG. 2 is a schematic flow chart of the second aspect of the present invention.
而第二態樣的本發明提升植化素多酚含量的枸杞飲品製造方法1，係包含有下列步驟：
And the
A.物理破壁步驟11：使用破壁設備將連皮帶籽的枸杞破壁成極為細小的粉粒，以便於後續萃取枸杞內的營養成份，之後將破壁後的枸杞和水混合並取得混合液，而枸杞和水的混合比例介於0.5~3：9~13之間。 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.萃取步驟12：將混合液加熱至55℃~90℃進行萃取並取得萃取液，而本步驟係讓經物理破壁後的枸杞及其內所含的營養成分能完整溶於水中。 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.植菌步驟13：將短乳酸菌(Lactobacillus brevis)及鼠李糖乳桿菌(Lactobacillus rhamnosus)植入萃取液中並取得植菌液，其中，萃取液、短乳酸菌(Lactobacillus brevis)和鼠李糖乳桿菌(Lactobacillus rhamnosus)的混合比例介於7.5~11.5：0.6~3.5：0.6~3.5之間。 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.生物破壁步驟14：將植菌液置入槽體內並利用植入的菌種對植菌液進行生物破壁，並讓短乳酸菌(Lactobacillus brevis)和鼠李糖乳桿菌(Lactobacillus rhamnosus)產生協同作用，使枸杞及其營養成份細化的效 果最大化，待混合破壁結束之後即取得成品，而生物破壁的時間介於4~15天之間，且該植菌液的溫度控制於21℃~35℃或35℃~45℃之間，此外每1~3天還要攪拌植菌液一次，且每次攪拌時間介於25~80分鐘之間。 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.
此外，在植菌步驟13中所採用的短乳酸菌(Lactobacillus brevis)BCRC代碼為14060，而鼠李糖乳桿菌(Lactobacillus rhamnosus)的BCRC代碼為12249。
In addition, the BCRC code of Lactobacillus brevis used in the
續請參閱圖3，本發明植化素多酚含量檢測數據比較圖(一)。 Please refer to Figure 3 for the comparison chart (1) of the detection data of the phytochemical polyphenol content of the present invention.
再來為了檢測本發明是否能使植化素多酚含量增加，首先以市面上可取得的新鮮枸杞作為標準組，而新鮮枸杞的平均植化素多酚含量約為1445μg/g，接著將試驗對照組分成只在萃取液中植入短乳酸菌(Lactobacillus brevis)的第一組，只在萃取液中植入鼠李糖乳桿菌(Lactobacillus rhamnosus)的第二組，參照本發明第二態樣所製作的第三組，參照本發明第一態樣所製作的第四組，此外前述四組在試驗的過程中又再細分成溫度介於10℃~20℃之間的相對低溫、溫度介於21℃~35℃之間的中間溫度、溫度介於35℃~45℃之間的相對高溫等三組溫度參數。 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.
從圖3中可看出各組第一天的植化素多酚變化量，第一組和第二組以中間溫度(21℃~35℃)進行生物破壁時，其植化素多酚含量平均值均有些微成長，而以相對低溫(10℃~20℃)和相對高溫(35℃~45℃)進行生物破壁時，其植化素多酚含量平均值均明顯下降，再查第三組以中間溫度(21℃~35℃)和相對高溫(35℃~45℃)進行生物破壁時，其植化素多酚含量平均值均有明顯成長，而以相對低溫(10℃~20℃)進行生物破壁時，其植化素多酚含量平均值明顯低於標準組，此外由於第四組在第一天尚未將第一破壁液和第二破壁液混合，因此忽略不計。 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.
續請參閱圖4，本發明植化素多酚含量檢測數據比較圖(二)。 Please refer to Figure 4 for the comparison chart (2) of the detection data of phytochemical polyphenol content in the present invention.
查圖4中可看出各組第四到八天的植化素多酚含量平均值，從圖中可看出第一組到第四組以中間溫度(21℃~35℃)和相對高溫(35℃~45℃)進行生物破壁時，其植化素多酚含量平均值均有成長，且又以第三組和第四組的成長幅度最大，反觀各組以相對低溫(10℃~20℃)進行生物破壁時，其植化素多酚含量平均值仍低於標準組。 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.
續請參閱圖5，本發明植化素多酚含量檢測數據比較圖(三)。 Please refer to Fig. 5 for the comparison chart (3) of the detection data of phytochemical polyphenol content in the present invention.
查圖5中可看出各組第九天到第十五天的植化素多酚含量平均值，從圖中可看出第一組到第四組的植化素多酚含量平均值和第四到八天的數據相比已有開始下降的趨勢，但採用中間溫度(21℃~35℃)的第一組至第四組以及採用相對高溫(35℃~45℃)的第三組和第四組，其植化素多酚含量平均值仍高於標準組，反觀各組以相對低溫(10℃~20℃)進行生物破壁時，其植化素多酚含量平均值仍舊低於標準組。 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.
續請參閱圖6，本發明植化素多酚含量檢測數據比較圖(四)。 Please refer to Figure 6 for the comparison chart (4) of the detection data of phytochemical polyphenol content in the present invention.
查圖6中可看出各組第十六天到第二十二天的植化素多酚含量平均值，從圖中可看出各組的植化素多酚含量平均值已明顯下降，且只剩第三組和第四組以中間溫度(21℃~35℃)進行生物破壁時的植化素多酚含量平均值稍微高於標準組，而其餘的實驗組植化素多酚含量平均值均低於標準組。 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.
因此綜合上述圖表數據可知，本次檢測中整體植化素多酚含量增加幅度最高的組別是第四組其次為第三組，雖然第一組和第二組的整體植化素多酚含量也是有增加，但增加的幅度比不上第三組和第四組。 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.
故，本發明在同類產品中具有極佳之進步性以及實用性，同時查遍國內外關於此類結構之技術資料文獻後，確實未發現有相同或近似之構造存 在於本案申請之前，因此本案應已符合『創作性』、『合於產業利用性』以及『進步性』的專利要件，爰依法提出申請之。 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.
唯，以上所述者，僅係本發明之較佳實施例而已，舉凡應用本發明說明書及申請專利範圍所為之其它等效結構變化者，理應包含在本發明之申請專利範圍內。 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:提升植化素多酚含量的枸杞飲品製造方法 1: The method for manufacturing wolfberry drink that increases the content of phytochemicals and polyphenols
11:物理破壁步驟 11: Physical wall breaking steps
12:萃取步驟 12: Extraction step
13:植菌步驟 13: Bacteria planting step
14:生物破壁步驟 14: biological wall breaking step
15:混合破壁步驟 15: Mixing and breaking steps
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| CN105167072A (en) * | 2015-08-02 | 2015-12-23 | 周学义 | Production method of functional Chinese wolfberry fruit enzyme and product thereof |
| CN105943577A (en) * | 2016-04-29 | 2016-09-21 | 刘东波 | Microbial fermentation of plant drugs |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105167072A (en) * | 2015-08-02 | 2015-12-23 | 周学义 | Production method of functional Chinese wolfberry fruit enzyme and product thereof |
| CN105943577A (en) * | 2016-04-29 | 2016-09-21 | 刘东波 | Microbial fermentation of plant drugs |
Non-Patent Citations (2)
| Title |
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| 譯著 王麗萍等人， 枸杞飲料乳酸發酵工藝優化及其風味物質分析， 河南農業大學學報，Vol.54 No.1， p140-149， 2020/03/06 * |
| 譯著 王麗萍等人， 枸杞飲料乳酸發酵工藝優化及其風味物質分析， 河南農業大學學報，Vol.54 No.1， p140-149， 2020/03/06。 |
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