A kind of cassia seed extract and its preparation method and application
An extraction method and technology of cassia seeds, which are applied in food science and other directions, can solve the problems of full dissolution of active ingredients, different physical and chemical properties, and large differences in solubility, and achieve the effects of high active ingredient content, broad market prospects and good water solubility.
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Embodiment 1
[0018] This example provides a cassia seed extract, which is prepared by the following method: take 1500 g of ground cassia seed powder, bake at 180°C for 45 minutes, add 9.68 g of lecithin, 4.4 g of monostearic fatty acid glyceride, and sucrose fatty acid 1.76g of ester and 1.76g of propylene glycol, after mixing evenly, add water equivalent to 4 times the weight of cassia seeds, decoct for 1.5 hours, filter to obtain filtrate and filter residue; add water equivalent to 3 times the weight of cassia seeds, decoct After 1.4 hours, filter, combine the filtrates obtained from the two filtrations to obtain an extract, concentrate, and dry to obtain a cassia seed extract.
Embodiment 2
[0020] Compared with Example 1, the only difference is that 8 g of lecithin, 3 g of monostearic fatty acid glyceride, 1 g of sucrose fatty acid ester, and 1 g of propylene glycol were added.
Embodiment 3
[0022] Compared with Example 1, the only difference is that 12g of lecithin, 6g of monostearic fatty acid glyceride, 3g of sucrose fatty acid ester and 3g of propylene glycol were added.
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