Method for preparing natural medlar food mlcrocrystalline cellulose
A technology of microcrystalline cellulose and wolfberry, applied in food preparation, food science, application, etc., to achieve the effect of simple preparation and easy operation
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[0016] A preparation method of natural wolfberry dietary microcrystalline cellulose, comprising the following steps in sequence:
[0017] (1) Pulverizing: the wolfberry fruit is cleaned, and the wax is discarded according to a conventional method, and then pulverized;
[0018] (2) Soaking: Soak the crushed medlars in water; during soaking, the weight ratio of medlars to water is 1:3 to 6 (eg 1:3, 1:5, 1:6), and the soaking time is 8 ~10 hours (example 8, 9, 10 hours), soaking temperature is 10~35 ℃ (example 10 ℃, 20 ℃, 35 ℃).
[0019] (3) Centrifugal separation: the above-mentioned soaked wolfberry solid-liquid is carried out primary separation, discards the seeds and skin impurities of the wolfberry, and the supernatant is used separately to get the wolfberry meat; the centrifugal speed is 1200~1600 rpm (for example, 1200 rpm minutes, 1400 rpm, 1600 rpm).
[0020] (4) High-speed separation: Carry out high-speed separation of wolfberry meat, discard water, and obtain wolfber...
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