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Method for extracting and preparing passion fruit flavor

A passion fruit and spice technology, which is applied in the directions of essential oils/spice, fat production, etc., can solve problems such as no reports on the extraction technology of passion fruit spice, and achieve the effect of significant titrating effect, natural and pure aroma, and maintaining aroma characteristics.

Inactive Publication Date: 2015-03-25
MAOMING DEWEISHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above patents are aimed at the comprehensive utilization of passion fruit, they are not used to extract and prepare passion fruit flavor, and there is no report about the extraction technology of passion fruit flavor

Method used

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  • Method for extracting and preparing passion fruit flavor
  • Method for extracting and preparing passion fruit flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for extracting passion fruit flavor, comprising the steps of:

[0027] (1) Dual-enzyme hydrolysis

[0028] Passion fruit pulp is used as raw material, and pectinase and xylanase are used for dual enzyme treatment. The enzymatic hydrolysis conditions are: the amount of pectinase added is 0.001% of the weight of passion fruit pulp, and the amount of xylanase added is 0.001% of the weight of passion fruit pulp. 0.010%, the enzymatic hydrolysis temperature is 30°C, the enzymatic hydrolysis pH is 4, and the enzymatic hydrolysis time is 25 minutes;

[0029] (2) Extraction of organic substances by ionic liquid

[0030] The ionic liquid extraction was performed on the enzymatically hydrolyzed passion fruit pulp. The extraction conditions were as follows: the amount of the two ionic liquids added was 3mg / 50ml passion fruit pulp enzymatic hydrolyzate, the extraction time was 30min, the extraction pH was 6, and the extraction temperature was 30°C. Filter to ...

Embodiment 2

[0036] A preparation method for extracting passion fruit flavor, comprising the steps of:

[0037] (1) Dual-enzyme hydrolysis

[0038] Passion fruit pulp is used as raw material, and pectinase and xylanase are used for double enzyme treatment. The enzymatic hydrolysis conditions are: the amount of pectinase added is 0.016% of the weight of passion fruit pulp, and the amount of xylanase added is 0.016% of the weight of passion fruit pulp. 0.090%, the enzymatic hydrolysis temperature is 60°C, the enzymatic hydrolysis pH is 8, and the enzymatic hydrolysis time is 65min;

[0039] (2) Extraction of organic substances by ionic liquid

[0040]The ionic liquid extraction was performed on the enzymatically hydrolyzed passion fruit pulp. The extraction conditions were as follows: the amount of the two ionic liquids added was 8mg / 50ml passion fruit pulp enzymatic hydrolyzate, the extraction time was 120min, the extraction pH was 10, and the extraction temperature was 60°C. Filter to ob...

Embodiment 3

[0046] A preparation method for extracting passion fruit flavor, comprising the steps of:

[0047] (1) Dual-enzyme hydrolysis

[0048] Passion fruit pulp is used as raw material, and pectinase and xylanase are used for double enzyme treatment. The enzymatic hydrolysis conditions are as follows: the amount of pectinase added is 0.008% of the weight of passion fruit pulp, and the amount of xylanase added is 0.008% of the weight of passion fruit pulp. 0.050%, the enzymatic hydrolysis temperature is 45°C, the enzymatic hydrolysis pH is 6, and the enzymatic hydrolysis time is 45min;

[0049] (2) Extraction of organic substances by ionic liquid

[0050] The enzymatically hydrolyzed passion fruit pulp was extracted with ionic liquid. The extraction conditions were as follows: the amount of the two ionic liquids added was 6mg / 50ml passion fruit pulp enzymatic hydrolyzate, the extraction time was 75min, the extraction pH was 8, and the extraction temperature was 45°C. Filter to obtai...

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Abstract

The invention relates to a method for extracting and preparing a passion fruit flavor, and belongs to the technical field of flavor preparation. The method particularly comprises the following steps of: taking passion fruit pulp as a raw material, and treating the passion fruit pulp by adopting double enzymes, namely pectinase and xylanase; then extracting functional fragrance components of the passion fruit pulp by adopting two ionic liquids, namely 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM]PF6) and 1-methyl-3-hexyl imidazole hexafluorophosphate ([HMIM]PF6), and further carrying out supercritical CO2 extraction on the fragrance components of residues obtained after ionic liquid extraction; finally concentrating to obtain a natural passion fruit flavor. The method disclosed by the invention has the characteristics of environmental friendliness, high extraction efficiency and the like.

Description

technical field [0001] The invention relates to a spice extraction and preparation method, in particular to a passion fruit spice extraction and preparation method, which belongs to the technical field of spice preparation. Background technique [0002] my country is the country with the largest fruit production in the world. This industry occupies a very large proportion in the national economy. 80% of the total production is used for fresh food, and the remaining 20% ​​is processed into various fruit products. Such as concentrated juice, dried fruit, crisps, canned food, fruit juice, preserved fruit, etc. In addition to meeting the needs of domestic consumers, some of these products are exported overseas. Juice is the fastest growing fruit product. The main products are apple juice and some tropical fruit juices (such as mango juice, longan juice, lychee juice, etc.), which are highly praised in the international market for their unique flavor and delicate taste. With the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00C11B9/02
CPCC11B9/00C11B9/025
Inventor 夏苏华
Owner MAOMING DEWEISHENG TECH
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