Preparation method of prunus fruit polyphenol
A wall material, microwave vacuum drying technology, applied in food preparation, food science, application, etc., can solve the problems of large loss of plum polyphenols, long hot air drying time, large organic solvents, etc., to improve drying quality and enhance storage Stabilization and sensitivity-reducing effects
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[0025] Example 1
[0026] (1) Fresh hibiscus plum fruits are washed with water, quickly cored and sliced, and put in 1% (by weight) citric acid to protect the color before drying;
[0027] (2) Place the drained plum slices evenly in the material tray of the microwave vacuum drying chamber for microwave vacuum drying. The microwave vacuum drying conditions are microwave intensity 3W / g, vacuum degree 60kPa, and temperature range: Drying is carried out at 50℃. The drying method is intermittent microwave vacuum drying, that is, microwave heating for 30s and stopping heating for 30s alternately; plum fruit slices are dried until the moisture content is less than 15%, and the dried plum slices are crushed to particle size Below 1mm;
[0028] (3) Dissolve plum fruit powder in 60% ethanol and extract with ultrasonic assist. The material ratio is plum fruit powder: ethanol = 1g: 20 mL, ultrasonic power is 150W, extraction time is 60min, and the crude plum fruit polyphenol extract is filtere...
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[0032] Example 2
[0033] (1) Fresh rose plum fruits are washed with water, quickly pitted, sliced, and put in 1% (by weight) citric acid to protect the color before drying;
[0034] (2) Place the drained plum slices evenly in the material tray of the microwave vacuum drying chamber for microwave vacuum drying. The microwave vacuum drying conditions are: microwave intensity 10W / g, vacuum degree 85kPa, and temperature range Drying is carried out at 60℃. The drying method is intermittent microwave vacuum drying, that is, microwave heating for 30s and stopping heating for 30s alternately; plum fruit slices are dried until the moisture content is less than 15%, and the dried plum slices are crushed to particle size Below 1mm;
[0035] (3) Dissolve plum fruit powder with 80% ethanol and extract with ultrasonic assist. The material ratio is plum fruit powder: ethanol = 1g: 20 mL, ultrasonic power is 500W, extraction time is 30min, and the crude plum fruit polyphenol extract is filtered; ...
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[0039] Example 3
[0040] (1) Fresh rouge plum fruit is washed with water, quickly cored, sliced, and put in 1% (by weight) citric acid to protect the color before drying;
[0041] (2) Place the drained plum slices evenly in the material tray of the microwave vacuum drying chamber for microwave vacuum drying. The microwave vacuum drying conditions are microwave intensity 5W / g, vacuum degree 75kPa, and temperature range Drying is carried out at 50℃. The drying method is intermittent microwave vacuum drying, that is, microwave heating for 30s and stopping heating for 30s alternately; plum fruit slices are dried until the moisture content is less than 15%, and the dried plum slices are crushed to particle size Below 1mm;
[0042] (3) Dissolve plum fruit powder with 70% ethanol and extract with ultrasonic assist. The material ratio is plum fruit powder: ethanol=1g: 20 mL, ultrasonic power is 300W, extraction time is 40min, and the crude plum fruit polyphenol extract is filtered;
[0043...
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