Preparation method of mulberry concentrated solution and application of mulberry concentrated solution

A concentrate and mulberry technology, which is applied in the field of preparation of mulberry concentrate, can solve problems such as difficult storage and long-distance transportation, high post-harvest loss rate, and affecting the quality of flavors, etc.

Inactive Publication Date: 2014-12-03
JIANGSU HUAWEI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mature period of mulberry is in early summer, the climate is hot and humid, and the water content is high (80%---85%, which is very perishable. It is difficult to store and transport long distances under normal conditions, so the loss rate of the fruit after harvest is high.
Most of the current flavors are formulated with compounds and supplemented with natural plant extracts to improve taste. Most of the plant extracts on the market are extracted by cold or hot ethanol or other solvents, and then concentrated at high temperature. Concentrating at high temperature for a long time destroys the original head fragrance of the plant and affects the quality of the essence

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Mulberry Concentrate: Take 150g mulberries, squeeze them through a juicer, and filter them with a filter cloth to get 110g fruit juice, add 1.5g pectinase and 1.5g fruit pulp enzyme mixed enzyme, the reaction temperature is 40°C, the enzymolysis time is 3 hours, and the filtrate is taken out , put into the centrifuge, rotating speed 2000 rpm. Obtained 75g of clear liquid. Add 300g of water to dilute, extract for 4.5 hours, and discharge at a water bath temperature of 35°C to obtain 370g of extract. The extract is added to the concentration column, and then eluted with 85% ethanol to obtain a product with natural mulberry fragrance.

[0018] Application of mulberry concentrate in water-soluble essence:

[0019] Amyl formate 0.1 part Ethyl acetate 0.5 part Sweet orange oil 1.2 parts Lauryl aldehyde 0.4 part Mulberry concentrate 12 parts Myricaldehyde 0.8 part Vanillin 5 parts Alcohol (95%) 50 parts Distilled water 30 parts. Place and ripen to obtain a water-soluble ess...

Embodiment 2

[0021] The preparation method of mulberry concentrated solution is identical with embodiment 1.

[0022] Application of mulberry concentrate in oil-soluble essence:

[0023] 3 parts of ethyl acetate 2 parts of benzyl acetate 0.1 part of ionone 0.9 part of mulberry aldehyde 0.5 part of mulberry concentrate 10 parts of jasmin 0.5 part of vanillin 0.9 part of clove oil 0.1 part of alcohol (95%) 24 parts of acetone 40 parts of triol. Filtration, aging, to get a rich mulberry flavor oil-soluble essence.

Embodiment 3

[0025] The preparation method of mulberry concentrated solution is identical with embodiment 1.

[0026] Application of mulberry concentrate in emulsified essence:

[0027] 8 parts of mulberry essence 6 parts of abietic acid glyceride 0.02 part of BHA Sodium benzoate 2 parts Pigment Appropriate amount 12 parts of mulberry concentrate Appropriate amount of citric acid 60 parts of distilled water Mix them, emulsify, homogenize once, and homogenize twice to obtain emulsified mulberry essence.

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PUM

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Abstract

The invention discloses a preparation method of a mulberry concentrated solution and application of the mulberry concentrated solution. The preparation method comprises the following steps: with mulberries as a raw material, separating out effective components through enzymolysis, then centrifuging by virtue of a centrifugal machine to remove visible solid matter, diluting a clear liquid with water for digesting, separating with column chromatography for concentrating, and eluting with alcohol to obtain the mulberry concentrated solution with a natural mulberry flavor. The mulberry concentrated solution reserves the original fruit flavor, and the quality of essence with the mulberry concentrated solution is greatly improved.

Description

technical field [0001] The invention specifically relates to a preparation method of mulberry concentrate and the application of the obtained product. Background technique [0002] Mulberry, also known as mulberry, mulberry, mulberry, mulberry, black gluten, etc., is the fruit ear of the Moraceae plant mulberry. Mulberry is green in color when young, sour in taste, purple-black in color when ripe, juicy and sweet in taste. Ripe mulberries are rich in nutrients. The ripening period of mulberry is in early summer, the climate is hot and humid, and the water content is high (80%--85%), which is extremely perishable, and it is difficult to store and transport long distances under normal conditions, so the post-harvest loss rate of the fruit is high. Most of the current flavors are It is formulated with compounds and supplemented with natural plant extracts to improve taste. Most of the plant extracts on the market are extracted by cold or hot ethanol or other solvents, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/222A23L27/12
CPCA23L27/11A23L27/12A23V2002/00A23V2250/21A23V2300/02
Inventor 经晶张贡博张树林周春飞
Owner JIANGSU HUAWEI FOOD TECH CO LTD
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