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A kind of preparation method of plum fruit polyphenol

A wall material and solution technology, applied in the field of preparation of plum fruit polyphenols, can solve the problems of long hot air drying time, large loss of plum fruit polyphenols, large organic solvents, etc., so as to enhance storage stability, improve drying quality, reduce effect of sensitivity

Active Publication Date: 2017-03-15
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the extraction of polyphenols from plum fruit mainly adopts organic solvent extraction methods such as ethanol and acetone, and fresh plum fruit or hot-air-dried plum fruit is used as the extraction raw material. Fresh fruit is used as the raw material, and the consumption of organic solvents is large. Hot-air-dried plum fruit is used as the extraction material. Raw materials, hot air drying takes a long time, consumes energy, and the loss of plum polyphenols is large; there are no reports on plum polyphenol microcapsules and storage stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Wash the fresh Hibiscus plum fruit with water, remove the core quickly, slice it, and put it in 1% (by weight) citric acid to protect the color before drying;

[0027] (2) Place the drained plum fruit slices evenly in the material tray of the microwave vacuum drying chamber, and carry out microwave vacuum drying. The microwave vacuum drying conditions are as follows: microwave intensity 3W / g, vacuum degree 60kPa, temperature range: Drying at 50°C, the drying method is intermittent microwave vacuum drying, that is, microwave heating for 30s and stopping heating for 30s alternately; the plum fruit slices are dried until the moisture content is less than 15%, and the dried plum fruit slices are crushed to the particle size Below 1mm;

[0028] (3) Dissolve the plum fruit powder with 60% ethanol, and extract with the aid of ultrasonic waves. The material ratio is plum fruit powder: ethanol = 1g: 20 mL, the ultrasonic power is 150W, the extraction time is 60min, and the c...

Embodiment 2

[0033] (1) Wash the fresh rose plum fruit with water, quickly remove the core, slice, and put it in 1% (by weight) citric acid to protect the color before drying;

[0034] (2) Place the drained plum fruit slices evenly in the material tray of the microwave vacuum drying chamber, and carry out microwave vacuum drying. The microwave vacuum drying conditions are as follows: microwave intensity 10W / g, vacuum degree 85kPa, temperature range: Drying at 60°C, the drying method is intermittent microwave vacuum drying, that is, microwave heating for 30s and stopping heating for 30s alternately; the plum fruit slices are dried until the moisture content is less than 15%, and the dried plum fruit slices are crushed to the particle size Below 1mm;

[0035](3) Dissolve the plum fruit powder with 80% ethanol, and extract with the aid of ultrasonic waves. The material ratio is plum fruit powder: ethanol = 1g: 20 mL, the ultrasonic power is 500W, the extraction time is 30min, and the crude po...

Embodiment 3

[0040] (1) Wash the fresh rouge plum fruit with water, remove the core quickly, slice it, and put it in 1% (by weight) citric acid to protect the color before drying;

[0041] (2) Place the drained plum fruit slices evenly in the material tray of the microwave vacuum drying chamber, and carry out microwave vacuum drying. The microwave vacuum drying conditions are as follows: microwave intensity 5W / g, vacuum degree 75kPa, temperature range: Drying at 50°C, the drying method is intermittent microwave vacuum drying, that is, microwave heating for 30s and stopping heating for 30s alternately; the plum fruit slices are dried until the moisture content is less than 15%, and the dried plum fruit slices are crushed to the particle size Below 1mm;

[0042] (3) Dissolve the plum fruit powder with 70% ethanol, and extract with the aid of ultrasonic waves. The material ratio is plum fruit powder: ethanol = 1g: 20 mL, the ultrasonic power is 300W, the extraction time is 40min, and the crud...

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Abstract

The invention discloses a preparation method of prunus fruit polyphenol, which integrates a plurality of techniques of microwave vacuum drying, ultrasonic-assisted ethanol extraction, macroporous resin absorption purification, spraying drying, microencapsulation, and the like to prepare a fine powder product of prunus fruit polyphenol. With the adoption of the method disclosed in the invention, the loss of polyphenol during production can be reduced, energy loss is reduced, the production efficiency of extraction is improved, the sensibility of the prunus fruit polyphenol product to the environment is reduced, the storing stability of the prunus fruit polyphenol is enhanced, the water solubility of the prunus fruit polyphenol is improved, the processing adaptability of the prunus fruit polyphenol is increased, and the application range of the prunus fruit polyphenol is widened. The fine powder of prunus fruit polyphenol prepared in the invention can be used as a natural pigment and a natural antioxidant to be applied to the food industry.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and in particular relates to a preparation method of plum fruit polyphenols. Background technique [0002] plum( Prunus spp. ) is a plant of the genus Prunus in the family Rosaceae. It is sweet and sour, delicious and nutritious. It is a fruit loved by consumers. It is cultivated in my country and all over the world and is one of the important temperate fruit trees. Fujian is the main production area of ​​plum fruit in my country. In Yongtai, Fu'an, Yong'an, Zhao'an and other places, there are large-scale planting of plum fruits such as Furong plum, Rouge plum, Rose plum, and Shuanghua plum. According to statistics, 30 plum fruits are planted in the whole province. There are many acres, with an output of nearly 200,000 tons. [0003] Plum fruit is rich in polyphenols, and polyphenols are a kind of natural antioxidants, which have the functions of scavenging fre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/10A23L5/00A23L33/00
CPCA23V2002/00A23V2250/5112A23V2250/5114A23V2250/5028
Inventor 李怡彬陈君琛赖谱富汤葆莎吴俐翁敏劼
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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