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Preparation method of jujube extract

A technology of jujube extract and jujube pulp, applied in the field of preparation of jujube extract, to achieve the effect of overcoming technical difficulties and efficient preparation

Inactive Publication Date: 2015-07-22
TIANJIN FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through the use of these high-tech and equipment, the research on the separation and preparation of plant active substances has been continuously developed and improved. There are still some technical difficulties to be overcome in the preparation

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0016] The invention provides a preparation method of jujube extract, which is characterized in that: the steps of the preparation method are as follows:

[0017] (1) Cleaning, precooking, and beating: After cleaning the red dates, soak them at room temperature for 10 hours (the ratio of fruit to water is 1:8), heat them to about 90°C for 10 minutes after soaking, and then pass them through a beating machine for beating;

[0018] (2) Ultrasonic-assisted crushing: the jujube pulp through the above steps is carried out ultrasonically-assisted crushing;

[0019] (3) Enzymolysis: add pectinase and water to the broken jujube pulp, carry out enzymolysis, and then filter to remove slag;

[0020] (4) fermentation: add 0.5%-1.5% (weight ratio) Saccharomyces cerevisiae activated in the filtrate, carry out aerobic fermentation;

[0021] (5) Flash concentration and spray drying: after the fermentation is completed, the obtained fermentation broth is subjected to flash concentration; addi...

Embodiment 1

[0026] (1) Enzymolysis: The amount of pectinase added is 10IU / g, the amount of water added is 10 times, the temperature of enzymolysis is 55°C, and the time of enzymolysis is 4h.

[0027] (2) Biological fermentation: the amount of yeast added is 1%, the fermentation time is 8 hours, and the temperature is 35°C.

[0028] (3) Spray drying: select 70% maltodextrin and 1.5% CMC-Na additives, the air inlet speed is 0.9m3 / min, the material-liquid concentration ratio is 5:1, the solid content before spray drying is 15%, the material liquid The temperature is 45°C, the inlet air temperature is 150°C, and the outlet air temperature is 105°C.

Embodiment 2

[0030] (1) Enzymolysis: The amount of pectinase added is 20IU / g, the amount of water added is 7 times, the temperature of enzymolysis is 45°C, and the time of enzymolysis is 2h.

[0031] (2) Biological fermentation: the amount of yeast added is 1%, the fermentation time is 8 hours, and the temperature is 35°C.

[0032] (3) Spray drying: select 70% maltodextrin and 1.5% CMC-Na additives, the air inlet speed is 0.9m3 / min, the material-liquid concentration ratio is 3:1, the solid content before spray drying is 15%, the material liquid The temperature is 50°C, the inlet air temperature is 250°C, and the outlet air temperature is 65°C.

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Abstract

The invention provides a preparation method of a jujube extract. The jujube extract is obtained by the processes of cleaning jujubes, pre-cooking, pulping, and performing ultrasonic breaking, enzymolysis, biological fermentation, flash-evaporation concentration and biological fermentation. According to the preparation method of the jujube extract, provided by the invention, active ingredients in jujubes are not extracted, separated and purified, and jujube essence can be efficiently prepared by using a biological fermentation technology, an enzyme technology, an ultrasonic-assisted crushing technology, a flash evaporation concentration technology and a spray-drying technology, thereby having the efficacies of jujube polysaccharide, flavone, saponin, cyclic adenosine monophosphate and other functional factors; meanwhile, the technical difficulty in active substance separation, preparation and research is solved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a preparation method of jujube extract. Background technique [0002] Jujube is a traditional nourishing fruit in China, which has high nutritional value and good health care function. Traditional Chinese medicine believes that jujube can nourish blood, replenish qi, soothe the nerves, moisten the heart and lungs, nourish the five internal organs, and treat deficiency. Jujube is often used in prescriptions for invigorating qi and blood. Jujube extract products contain all the functional ingredients in jujube such as jujube polysaccharides, flavonoids, saponins, and cyclic adenosine monophosphate. [0003] At present, the extraction, separation, purification and structure identification technology of the active ingredients in jujube are the hotspots and difficulties of people's research just like other plant active ingredients. Due to the complexity of various active ingredients i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/30A23L33/105
CPCA23V2002/00
Inventor 赵丽
Owner TIANJIN FOOD RES INST
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