Preparation method of fructus phyllanthi powder

Abstract

The invention provides a preparation method of fructus phyllanthi powder. The method comprises the following specific steps: washing fresh fructus phyllanthi fruits, and crushing the washed fresh fructus phyllanthi fruits; diluting a biological enzyme with drinking water; adding crushed fructus phyllanthi into a container, adding the diluted biological enzyme liquid into the container, stirring and uniformly mixing the crushed fructus phyllanthi and the diluted biological enzyme liquid, heating and carrying out heat insulation; separating a fructus phyllanthi enzymolysis solution, and filtering by virtue of a filter cloth, thus obtaining a primary filtrate; filtering the primary filtrate with a ceramic film; adsorbing by virtue of macroporous resin and eluting; and drying so as to obtain the fructus phyllanthi powder. According to the invention, the biological activity of the biological enzyme is utilized for enzymolyzing the pectin, starch and cellulose contained in the crushed fresh fructus phyllanthi fruits into glycose, so that the tissues of the crushed fresh fructus phyllanthi fruits to form gaps which are beneficial to the dissolution of active components; an enzyme hydrolysis technology adopted in the invention can be used for improving the yield and comprehensive utilization rate of the fructus phyllanthi powder and reducing the production cost; the enzyme hydrolysis macroporous resin, cryoconcentration, low-temperature spray drying technologies are applied, so that damages or losses of thermo-sensitivity components such as natural vitamin C (VC) and the like are reduced, thus the contents of the VC and other main components in the product are improved, the product quality is stable, and the possibilities of moisture absorption and discoloration are small; and the method has the advantages that the design is reasonable, the process is advanced, the product quality is high, the product taste is good, and the raw material utilization ratio is high.

Description

technical field [0001] The invention relates to a method for deep processing of Yunnan olives, in particular to a method for preparing Yunnan olive powder. Background technique [0002] Yunnan olive, also known as Yunnan emblica, is a deciduous shrub or tree plant of Euphorbia emblica Phyllanthus emblica Fruit of L. Effect of taste: bitter, sweet, sour; cool in nature. Clears heat and relieves throat; moistens lungs and resolves phlegm; promotes body fluid and quenches thirst. Produced in tropical Asia, common in southern my country. It is an important medicinal and edible plant resource. Yunnan olive juice has a unique flavor and rich nutrition. In addition to containing amino acids, microorganisms and trace elements, more importantly, it has a high Vc content, which can reach 0.6% to 0.92%. The spring fruit has the highest content, sometimes even 1.82% %, the content is 160 times that of apple vitamin C and 100 times that of citrus, second only to prickly pear, the ki...

AI Technical Summary

Problems solved by technology

Since the research and development of Yunnan olive is still in its infancy, the production process is relatively traditional and backward. The traditional production process uses crushing, juicing and high-temperature concentration to cause the loss and destruction of highly sensitive substance...