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Green kumquat powder as well as preparation method and purpose thereof

A technology of green kumquat and orange juice, which is applied in the field of green kumquat powder and its preparation, and can solve problems such as vitamin C monitoring and detection

Inactive Publication Date: 2016-08-03
HAINAN NANPAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the patent only emphasizes the preparation of green kumquat fruit powder, and does not monitor and detect vitamin C, which belongs to the more traditional fruit and vegetable powder products

Method used

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  • Green kumquat powder as well as preparation method and purpose thereof
  • Green kumquat powder as well as preparation method and purpose thereof
  • Green kumquat powder as well as preparation method and purpose thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Select fresh green kumquats, add 0.1% (W / V) citric acid solution to soak for 6 minutes in mg / mL, wash with tap water, squeeze the juice, and collect the green kumquat juice;

[0041] Add 0.05% (w / w) β-cyclodextrin and 0.005% (w / w) salt to the green kumquat juice, stir for 12 minutes to remove bitterness and astringency, pass the slurry through a colloid mill twice, pass through a high-pressure homogenizer, Filter through a 70-mesh sieve, and collect the filtrate;

[0042] Take the filtrate and add 16% (w / w) maltodextrin (DE value 13), stir and dissolve; spray dry to obtain green kumquat powder with a vitamin C content of more than 0.05%.

Embodiment 2

[0044] Select fresh green kumquats, add 2% (W / V) citric acid solution to soak for 2 minutes in mg / mL, wash with tap water, squeeze the juice, and collect the green kumquat juice;

[0045] Add 0.01% (w / w) β-cyclodextrin and 0.01% (w / w) salt to the green kumquat juice, stir for 5 minutes to remove bitterness and astringency, pass the slurry through a colloid mill twice, pass through a high-pressure homogenizer, Filter through a 100-mesh sieve, and collect the filtrate;

[0046] Take the filtrate and add 2% (w / w) maltodextrin (DE value 20), stir and dissolve; spray dry to obtain green kumquat powder with vitamin C content above 0.05%.

Embodiment 3

[0048] Select fresh green kumquats, add 1% (W / V) citric acid solution to soak for 10 minutes in mg / mL, wash with tap water, squeeze the juice, and collect the green kumquat juice;

[0049] Add 0.03% (w / w) β-cyclodextrin and 0.001% (w / w) salt to the green kumquat juice, stir for 20 minutes to remove bitterness and astringency, pass the slurry twice through a colloid mill, and pass through a high-pressure homogenizer. Filter through a 40-mesh sieve, and collect the filtrate;

[0050] Take the filtrate and add 30% (w / w) maltodextrin (DE value 6), stir and dissolve; spray dry to obtain green kumquat powder with vitamin C content above 0.05%.

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Abstract

The invention relates to the technical field of biology, in particular to green kumquat powder as well as a preparation method and purpose thereof. Cold treatment processes are adopted in the production process of the green kumquat powder, that is, except for a spray drying process, the processing temperature of the other processes is 25-35 DEG C; vitamin C detection and tracking are performed on the green kumquat powder, so that the decomposition quantity of vitamins C in the processing process is controlled by 5 percent or below, and no loss of nutrient substances in the green kumquat powder is ensured. The green kumquat powder provided by the invention can be taken as a raw material of food and a healthcare product and has the effects of reducing phlegm, quenching thirst, promoting digestion, realizing anti-alcoholism and the like.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to green kumquat powder and its preparation method and application. Background technique [0002] Green kumquat, also known as green orange, mountain orange, year orange, and green orange, is commonly known as Gongsun orange, orange or sour orange in Hainan, kumquat in Taiwan, and sour orange in Singapore. It is used to make sour oranges. ; It belongs to the genus Kumquat of the citrus family of Rutaceae. It is small in size, with an average of about 15 grams. Every 100 grams of pulp contains 40-50 mg of vitamin C, vitamin A, P, aromatic oil, carotenoids and other substances. , has special effects such as treating eye diseases, coughing, asthma, high blood pressure, and preventing arteriosclerosis. In addition to eating fresh, kumquat can also be processed into fruit juice, candied fruit, canned food, preserved fruit, jam, fruit wine, etc. It is the king of fruits because of its wide r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/105A23L5/20A61K36/75A61P1/14A61P11/10A61P39/02
CPCA61K36/75A23V2002/00A61K2236/31A23V2200/314A23V2200/334A23V2200/32A23V2250/21
Inventor 潘成立梁海燕
Owner HAINAN NANPAI
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