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Method for preparing tamarind fruit extract and application of same in edible essence

A technology of extract and tamarind, which is applied in the field of preparation of tamarind extract, to achieve the effects of long-lasting fragrance, high separation efficiency and short time

Inactive Publication Date: 2012-10-31
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the application of tamarind in edible essence has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Preparation of a tamarind extract

[0019] (1) Mix the peeled and crushed tamarind with pure water (1~2 times the mass of the tamarind), then add 40~50mg / L pectinase, adjust the pH: 3.2~3.5, temperature: 50~55℃, enzyme Decompose for 5-10 minutes, then add 95% ethanol (2-3 times the mass of tamarind), extract with ultrasonic processor, extraction time: 25-30min, ultrasonic processor 800-1000w, 20-30kHz, ultrasonic intensity 1~ 3w / cm 2 .

[0020] (2) Centrifugally filter the above mixed solution, set the centrifuge speed: 4000~6000 rpm, centrifuge time: 5~10min, and then select a 300~500 mesh filter to filter;

[0021] (3) During the membrane separation process, the combination of ultrafiltration membrane and reverse osmosis membrane is used to remove macromolecular impurities and solvents in the filtrate, and the filtrate is concentrated to a density of 1.000~1.100g / cm 3 , the tamarind extract.

[0022] The application of the tamarind extract obtained by the above...

Embodiment 2

[0024] Preparation of Another Tamarin Extract

[0025] (1) Mix the peeled and crushed tamarind with pure water (1~2 times the mass of tamarind), then add 40~50mg / L pectinase, adjust the pH: 3.5~3.8, temperature: 45~50℃, enzyme Decompose for 5-10 minutes, then add 95% ethanol (2-3 times the mass of tamarind), extract with ultrasonic processor, extraction time: 25-30min, ultrasonic processor 800-1000w, 20-30kHz, ultrasonic intensity 1~ 3w / cm 2 .

[0026] (2) Centrifugally filter the above mixed solution, set the centrifuge speed: 4000~6000 rpm, centrifuge time: 5~10min, and then select a 300~500 mesh filter to filter;

[0027] (3) During the membrane separation process, the combination of ultrafiltration membrane and reverse osmosis membrane is used to remove macromolecular impurities and solvents in the filtrate, and the filtrate is concentrated to a density of 1.000~1.100g / cm 3 , the tamarind extract.

[0028] The application of the tamarind extract obtained by the abov...

Embodiment 3

[0030] Preparation of Another Tamarin Extract

[0031] (1) Mix the peeled and crushed tamarind with pure water (1~2 times the mass of tamarind), then add 50~60mg / L pectinase, adjust the pH: 3.4~3.6, temperature: 48~52℃, Enzymolysis for 5-10 minutes, then add 95% ethanol (2-3 times the mass of tamarind horn), extract with ultrasonic processor, extraction time: 20-25min, ultrasonic processor 800-1000w, 20-30kHz, ultrasonic intensity 1 ~3w / cm 2 .

[0032] (2) Centrifugally filter the above mixed solution, set the centrifuge speed: 4000~6000 rpm, centrifuge time: 5~10min, and then select a 300~500 mesh filter to filter;

[0033] (3) During the membrane separation process, the combination of ultrafiltration membrane and reverse osmosis membrane is used to remove macromolecular impurities and solvents in the filtrate, and the filtrate is concentrated to a density of 1.000~1.100g / cm 3 , the tamarind extract.

[0034]The application of the tamarind extract obtained by the above...

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Abstract

The invention discloses a method for preparing a tamarind fruit extract and application of the same in edible essence. The method for preparing the tamarind fruit extract comprises the steps of first peeling and smashing tamarind fruits to be mixed with purified water, adding pectinase to perform enzymolysis, then adding ethanol and using an ultrasonic processor to perform extraction; performing centrifugal filtration to mixed liquid; adopting a membrane separation technology to remove macromolecule impurities and a solvent in filtrate, and concentrating the filtrate to be at certain density to obtain the tamarind fruit extract; finally applying the tamarind fruit extract to the edible essence and summarizing the effect of the tamarind fruit extract in the edible essence through sensory evaluation.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a preparation method of tamarind extract and its application in edible essence. Background technique [0002] Tamarind, also known as tamarind, is common in Yunnan, Sichuan, Hainan, Guangdong, Guangxi, Fujian, Taiwan and other provinces in China, but it is sporadic wild or semi-wild. The dry-hot valley of the Jinsha River in Sichuan and Yunnan provinces is the main production area of ​​tamarind in my country, and its yield and quality are better than other regions in China. Tamarin pulp has high nutritional value and unique nutritional properties, which is unmatched by most fruits. The reducing sugar content in pulp is 33.33%~47.05%, which is rare in fruits except grapes; the organic acid content is 13.86%~24.28%, mainly tartaric acid, which is much higher than lemon and plum content; crude protein is 3.19%~ 6.79%, very special is that the content of 18 kinds of amino acids is as ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/222A23L19/00A23L27/12
Inventor 张翠翠张树林周春飞
Owner TIANNING FLAVOR JIANGSU
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