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Method for preparing grapefruit peel preserved fruit with high flavone content

A technology with high flavonoid content and pomelo peel, which is applied in the confectionary industry, food science, confectionery, etc., to achieve the effect of high physiological activity, strong physiological activity and simple operation

Active Publication Date: 2012-09-19
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, the supercritical CO 2 Fluid extraction of total flavonoids from pomelo peel and its application in the preparation process of pomelo peel to obtain high flavonoid content of pomelo peel has not yet been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Pretreatment of pomelo peel: after the pomelo peel is washed with water and drained, it is divided into two parts for preparing the preserved fruit embryo of pomelo peel and extracting the total flavonoids of pomelo peel according to the ratio of 4:1 by weight, spare;

[0026] (2) Preparation of pomelo peel fruit embryo: cut pomelo peel accounting for 4 / 5 of the total weight into 1 cm wide, then immerse in 5% calcium lactate solution, harden at room temperature for 12 hours; then use 5% salt The aqueous solution is boiled at 85° C. for 10 minutes for debittering treatment; the debittered pomelo peel is rinsed and desalted with running water for 20 minutes; Cook the sugar for the first time for 60 minutes, remove and drain the sugar solution to form the preserved fruit embryo of pomelo peel, and set aside;

[0027] (3) Extraction of total flavonoids from pomelo peel: carry out according to the following procedures,

[0028] 1) Drying and crushing of pomelo peel: dr...

Embodiment 2

[0035] In this example, step (3) extraction of total flavonoids from pomelo peel: 1) drying and crushing of pomelo peel: drying pomelo peel at 55°C to reduce the moisture content to 4%; pulverize and pass through 60 mesh Collect sieve after sieve; 2) Extraction to pomelo peel powder: b) CO 2 It is input into the compression chamber in gaseous form and boosted to 50MPa to make it a supercritical state, and then the supercritical CO 2 Enter the extraction kettle, statically extract at 60°C for 90min, and then at the same temperature and CO 2 Dynamic extraction for 60 min under the flow rate of 6 L / min; step (4) preparation of preserved pomelo peel fruit with high flavonoid content: stir the preserved pomelo peel fruit embryo, 60% syrup and total flavonoid extract by weight in a ratio of 30:69.9:0.1 After uniformity, boil the sugar for the second time at 90°C for 20 minutes, and dry at 70°C to obtain preserved pomelo peel with high flavonoid content; the total flavonoid content ...

Embodiment 3

[0037] In this example, step (3) extraction of total flavonoids of pomelo peel: 1) drying and crushing of pomelo peel: drying pomelo peel at 60°C to reduce the moisture content to 6%; pulverize and pass through 50 mesh Collect sieve after sieve; 2) Extraction to pomelo peel powder: b) CO 2 It is input into the compression chamber in gaseous form and boosted to 35MPa to make it a supercritical state, and then the supercritical CO 2 Enter the extraction kettle, static extraction at 45°C for 60min, and then at the same temperature and CO 2 The flow rate is 4L / min under the condition of dynamic extraction for 90min; step (4) preparation of preserved pomelo peel fruit with high flavonoid content: the preserved pomelo peel fruit embryo, 60% syrup and total flavonoid extract, by weight in a ratio of 30:69.8:0.2 After stirring evenly, boil the sugar for the second time at 90° C. for 40 minutes, and dry at 70° C. to obtain preserved pomelo peel fruit with high flavonoid content; the t...

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PUM

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Abstract

The invention discloses a method for preparing grapefruit peel preserved fruit with high flavone content and belongs to the technical field of agricultural product processing. The method comprises: (1) pretreating grapefruit peel; (2) preparing grapefruit peel preserved fruit; (3) extracting total flavones of grapefruit peel; (4) preparing grapefruit peel preserved fruit with high flavone content; and the like. The method applies a supercritical CO2 grapefruit peel total flavone extraction technique and has the advantages of low temperature, simple operation, no solvent residue, and the like;a total flavones extract is added into sugar solution during secondary sugar boiling, the loss of the total flavones is reduced, and the total flavones can enter pectin netty crosslinked holes in thegrapefruit peel preserved fruit effectively; and thus, the content of the total flavones in the product is 20 to 100 percent higher than those obtained by a common process. The method can be promotedand used in enterprises in grapefruit peel producing areas.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a preparation method of pomelo peel preserved fruit with high flavonoid content. Background technique [0002] Flavonoids have the functions of scavenging free radicals, anti-oxidation, lowering blood lipids, lowering cholesterol, and preventing cardiovascular and cerebrovascular diseases. Pomelo peel is rich in flavonoids, so the young fruit of Pomelo and peel of Pomelo are often used to extract flavonoids such as hesperidin and naringin, which can be used in pharmaceutical preparations after further separation and purification. [0003] Preserved fruit is a unique traditional food in my country. With the development of society and the advancement of science and technology, the industry of preserved fruit has also developed rapidly, the production scale has been continuously expanded, and the varieties of preserved fruit have also been continuously enrich...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 夏其乐陆胜民杨颖张俊郑美瑜陈剑兵邢建荣
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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