Preparation method of cumquat and loquat extract

A technology for loquat paste and kumquat, which is applied in the field of preparation of kumquat loquat paste, can solve the problems of loss of effective components, rare loquat paste, high energy consumption, etc., and can reduce browning, improve juice yield and clarity, and improve concentration The effect of efficiency

Active Publication Date: 2015-01-28
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, loquat extracts are mostly sold as cough medicines, and the formula contains more traditional Chinese medicine ingredients, but loquat extracts developed as food are rarely seen.
Moreover, most traditional loquat extracts are boiled over a slow fire, which takes a long time, consumes a lot of energy, and results in a serious loss of active ingredients.

Method used

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  • Preparation method of cumquat and loquat extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method of kumquat loquat extract, comprising the steps of:

[0043] 1) Kumquat treatment:

[0044] a. Raw material processing: select 100kg of fresh kumquats, wash and remove leaves, bellflowers and other sundries, drain the water, and freeze and thaw twice;

[0045] b. Squeeze: Squeeze the thawed kumquat, filter to obtain kumquat pulp and kumquat residue, wherein the kumquat pulp is 74.2kg, compared with the direct pressing of fresh kumquat, the yield of kumquat pulp is increased by 18.6%;

[0046] c. Enzymolysis: add 0.01wt% cellulase and 0.01wt% pectinase to the kumquat pulp for 60 min, the enzymolysis is carried out under constant temperature and stirring conditions, the enzymolysis temperature is 40 °C, stir The rotation speed is 50r / min; the cellulase and pectinase act synergistically to degrade the cell wall as much as possible, enhance the clarification effect, improve and accelerate the filterability and filtration speed of kumquat pulp, and then...

Embodiment 2

[0062] A preparation method of kumquat loquat extract, comprising the steps of:

[0063] 1) Kumquat treatment:

[0064] a. Raw material processing: select 100kg of fresh kumquats, wash and remove leaves, bellflowers and other sundries, drain the water, freeze and thaw once;

[0065] b. Squeeze: Squeeze the thawed kumquat, filter to obtain kumquat pulp and kumquat residue, wherein the kumquat pulp is 72.6kg, compared with the direct pressing of fresh kumquat, the yield of kumquat pulp is increased by 17%;

[0066] c. Enzymolysis: Add 0.005wt% cellulase and 0.005wt% pectinase to the kumquat pulp for 60 minutes of enzymolysis. The enzymolysis is carried out under constant temperature and stirring conditions. 10r / min;

[0067] d. Centrifugation: Centrifuge the kumquat pulp after enzymatic hydrolysis and take the supernatant, which is kumquat juice. The yield of kumquat juice is 77.2%. Compared with the one without enzymatic treatment, the yield of kumquat juice has increased 19...

Embodiment 3

[0082] Embodiment 3 is similar to the method of embodiment 1, and its difference is:

[0083] Step 1) Add 0.015wt% cellulase and 0.02wt% pectinase, enzymatically hydrolyze for 45min, the enzymolysis temperature is 47°C, the stirring speed is 100r / min, the yield of kumquat juice is 84.9%; Concentrate under pressure to 80% soluble solids, obtain 10.6 kg kumquat concentrate.

[0084] In step 2), the enzyme inactivation time of loquat was 15 minutes, and the obtained loquat syrup was 82.4 kg, which was concentrated to a solid content of 75%, and 9.18 kg of loquat concentrate was obtained.

[0085] In step 3), add water 8 times the mass of the throat-moisturizing auxiliary material, and extract in the reflux extraction tank at 70°C for 1 hour.

[0086] In step 4), kumquat concentrate: loquat concentrate: syrup = 1:1:20, add 10wt% throat-moistening auxiliary material extract, 5 minutes before the end of concentration, add 0.02wt% menthol.

[0087] The relevant experimental data of...

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Abstract

The invention belongs to the field of a nutrition and health care food and particularly discloses a preparation method of a cumquat and loquat extract. The preparation method comprises the following steps: 1, cumquat processing, i.e. after repeatedly freezing and thawing cumquat, carrying out squeezing, enzymolysis, centrifugation and vacuum decompression concentration to form concentrated solution of cumquat; 2, loquat processing, i.e. carrying out enzyme deactivation, pulping and vacuum decompression concentration on loquat pulp to form concentrated pulp of loquat; 3, preparation of the cumquat and loquat extract, i.e. according to a mass ratio of the concentrated solution of cumquat to the concentrated pulp of loquat to syrup of 1:(0.5 to 1.5):(10 to 22), placing the raw materials into a blending and concentrating tank to concentrate into the soluble solid content of 80 to 85 percent so as to obtain the required cumquat and loquat extract. According to the method, the raw materials are preprocessed in manners of freezing and thawing, enzymolysis, vacuum decompression and the like; the extraction rates of the raw materials are improved; meanwhile, nutritional ingredients of the raw materials are more effectively kept; processing efficiency of the product is improved; and the method is also more beneficial to storage and transportation of the raw materials. the obtained product has exquisite and smooth taste, has the effects of wetting whistle and enabling voice to be louder and is a healthy and leisure beverage.

Description

technical field [0001] The invention belongs to the field of nutrition and health food, in particular to a preparation method of kumquat and loquat extract. Background technique [0002] Kumquat, also known as kumquat, kumquat, and golden jujube, is produced in Guangdong, Guangxi, Zhejiang, Jiangsu, Jiangxi, Taiwan and other places in my country. In addition to being rich in Vc, organic acids, sugars, amino acids, minerals, etc., it also contains A large number of aromatic components such as terpenes, aldehydes, ketones, alcohols and esters. The nutritional value is among the best in citrus fruits, and it is a fruit that people like to eat. Kumquat also has anti-inflammatory, anti-phlegm, anti-ulcer, aid in digestion, lowering blood pressure, enhancing heart function, regulating qi and relieving cough, etc. It is one of the typical medicinal and edible fruits and has high economic value. At present, kumquats are mostly sold as fresh fruits, and in terms of processing, most ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/385A23L2/04A23L2/08A23L2/84A23L1/29A23L33/00
CPCA23L2/04A23L2/08A23L2/385A23L2/84A23L33/00A23V2002/00A23V2200/30
Inventor 盛金凤李丽孙健何雪梅李昌宝郑凤锦李杰民刘国明零东宁廖芬
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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