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
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[0017] Example 1
[0018] Preparation of tamarind extract
[0019] (1) Peel and crush tamarind and mix with purified water (1~2 times the mass of tamarind), then add 40~50mg / L pectinase, adjust PH: 3.2~3.5, temperature: 50~55℃, enzyme Solve for 5~10min, then add 95% ethanol (2~3 times the mass of acid angle), extract with ultrasonic processor, extraction time: 25~30min, ultrasonic processor 800~1000w, 20~30kHz, ultrasonic intensity 1~ 3w / cm 2 .
[0020] (2) Centrifugal filter the above mixed liquid, set the centrifuge speed: 4000~6000 rpm, centrifugation time: 5~10min, and then select 300~500 mesh filter to filter;
[0021] (3) In the process of membrane separation, the ultrafiltration membrane and reverse osmosis membrane are combined to remove macromolecular impurities and solvents in the filtrate, and the filtrate is concentrated to a density: 1.000~1.100g / cm 3 , Namely tamarind extract.
[0022] Application of tamarind extract obtained by the above method in edible flavor. The...
Example Embodiment
[0023] Example 2
[0024] Another preparation of tamarind extract
[0025] (1) Peel and crush tamarind and mix with purified water (1~2 times the mass of tamarind), then add 40-50mg / L pectinase, adjust PH: 3.5~3.8, temperature: 45~50℃, enzyme Solve for 5~10min, then add 95% ethanol (2~3 times the mass of acid angle), extract with ultrasonic processor, extraction time: 25~30min, ultrasonic processor 800~1000w, 20~30kHz, ultrasonic intensity 1~ 3w / cm 2 .
[0026] (2) Centrifugal filter the above mixed liquid, set the centrifuge speed: 4000~6000 rpm, centrifugation time: 5~10min, and then select 300~500 mesh filter to filter;
[0027] (3) In the process of membrane separation, the ultrafiltration membrane and reverse osmosis membrane are combined to remove macromolecular impurities and solvents in the filtrate, and the filtrate is concentrated to a density of 1.000~1.100g / cm 3 , Namely tamarind extract.
[0028] Application of tamarind extract obtained by the above method in edible fl...
Example Embodiment
[0029] Example 3
[0030] Preparation of another tamarind extract
[0031] (1) Peel and crush tamarind and mix with purified water (1~2 times the mass of tamarind), then add 50~60mg / L pectinase, adjust PH: 3.4~3.6, temperature: 48~52℃, Enzymatic hydrolysis for 5~10min, then add 95% ethanol (2~3 times the mass of tamarind), extract with ultrasonic processor, extraction time: 20-25min, ultrasonic processor 800~1000w, 20~30kHz, ultrasonic intensity 1 ~3w / cm 2 .
[0032] (2) Centrifugal filter the above mixture, set the centrifuge speed: 4000~6000 rpm, centrifugation time: 5~10min, and then select 300~500 mesh filter to filter;
[0033] (3) In the process of membrane separation, the ultrafiltration membrane and reverse osmosis membrane are combined to remove macromolecular impurities and solvents in the filtrate, and the filtrate is concentrated to a density of 1.000~1.100g / cm 3 , Namely tamarind extract.
[0034] Application of tamarind extract obtained by the above method in edible f...
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