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Method for preparing red bayberry juice with low cost and high bayberry polyphenol content

A technology with high phenol content and high bayberry, applied in the field of fruit and vegetable food processing, can solve problems such as difficulty in expanding industrialized production, and achieve the effects of increasing health care function, large extraction amount and cost saving

Inactive Publication Date: 2011-04-27
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this invention has a high extraction rate, it is not easy to expand industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: A method for extracting polyphenols from red bayberry residue at low cost and preparing red bayberry juice with high bayberry polyphenol content

[0023]After squeezing the fresh bayberry fruit juice, the bayberry pomace was obtained, and microwave-assisted ethanol extraction was used to extract polyphenols. The power is 500W and the extraction time is 40s. The extract was centrifuged at a speed of 4000r / min for 10min to obtain a supernatant. The supernatant was concentrated by a rotary evaporator at 55°C until no more ethanol droplets dripped out. The polyphenol samples obtained by centrifugation and concentration were frozen (-35°C, 6 hours) and then freeze-dried (vacuum degree below 850Pa, 85°C for 7 hours, cooled to 45°C, and kept for 5-6 hours) to obtain freeze-dried bayberry polyphenols Phenol powder. Add bayberry polyphenol powder to bayberry juice at a ratio of 2.5g / 250ml, and add quercetin-glucose as a compound color-protecting agent (the ratio of...

Embodiment 2

[0024] Embodiment 2: The method for extracting polyphenols in bayberry kernels at low cost and preparing red bayberry juice with high polyphenol content

[0025] After the red bayberry fresh pulp is pitted, the red bayberry core is collected. Low-frequency microwave-assisted ethanol extraction was used to extract polyphenols. The extraction conditions were as follows: 60% ethanol was used as the extraction agent, the extraction material-to-liquid ratio was 12:1 (V / W), the microwave power was 800W, and the extraction time was 25s. The extract was centrifuged at a speed of 4000r / min for 10min to obtain a supernatant. The supernatant was concentrated by a rotary evaporator at 55°C until no more ethanol droplets dripped out. The polyphenol samples obtained by centrifugation and concentration were frozen (-35°C, 6 hours) and then freeze-dried (vacuum degree below 850Pa, 85°C for 7 hours, cooled to 45°C, and kept for 5-6 hours) to obtain freeze-dried bayberry polyphenols Phenol po...

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Abstract

The invention provides a method for preparing red bayberry juice with low cost and high bayberry polyphenol content, belonging to the technical field of fruit and vegetable food processing. The method comprises the following steps: extracting waste red bayberry fruit residues or red bayberry kernels in microwave; centrifuging and concentrating under reduced pressure, cooling and drying to obtain bayberry polyphenol powder; adding the bayberry polyphenol into the red bayberry juice, mixing and dissolving uniformly; and adding color fixative and stabilizer to prepare the red bayberry juice with low cost and high bayberry polyphenol content through filling, pasteurization and encapsulation. The bayberry residues or bayberry kernels are used as a main source of bayberry polyphenol substances, the cost is saved, and the extract quantity of the bayberry poyphenol is large; the microwave assists ethanol extract, so the method has high efficiency, saves time, and is easy for industrialization, and the reclaimed ethanol can be utilized secondarily; and the quercetin in the composite color fixative has excellent color fixing effect and better improves the health-care function of the bayberry juice. Compared with common bayberry juice, the bayberry polyphenol content of the bayberry juice is increased by 50 percent, the cost of the bayberry juice is reduced by 60 percent, and the bayberry polyphenol juice with rich nutrition and high quality can be obtained.

Description

technical field [0001] The invention discloses a method for preparing bayberry juice with reduced cost and high bayberry polyphenol content, which relates to the extraction and processing of fruit and vegetable functional substances, and belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Red bayberry is a specialty fruit in my country, mainly distributed in Zhejiang and Fujian provinces to the south of the Yangtze River. It has a high yield, but it is extremely perishable. Red bayberry is rich in nutrients, among which polyphenols are functional components. Polyphenols in bayberry include anthocyanins, flavonols, flavonoids, gallic acid, protocatechuic acid, etc., of which anthocyanins, flavonoids and gallic acid are relatively high in content. Many polyphenols. The characteristic of bayberry polyphenols is that the molecular structure of these compounds contains more phenolic hydroxyl groups, which has a strong effect of pr...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L1/272A23L1/09A23L2/52A23L33/105
Inventor 张慜孙金才郑利琴丁占生楼芳琼许庆炎卢利群陈移平
Owner JIANGNAN UNIV
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