Composite fructus phyllanthi powder and preparation method thereof

A technology of olive powder and compound Yunnan, applied in food science and other directions, can solve the problems of single nutrient composition, sour taste, and difficult to preserve, and achieve the effects of rich nutrition, relieving angina pectoris, and not easy to regain moisture.

Inactive Publication Date: 2016-10-12
丽江格林斯通食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of relatively sour taste, relatively single nutritional components, sour taste, and difficult preservation of Yunnan olive powder or its products currently on the market, the present i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A. Prepare materials according to the following mass percentages:

[0031] Yunnan olive fresh fruit 80%, licorice 1.5%, Luo Han Guo superfine powder 5%, wolfberry 2%, sea buckthorn fruit 3.5%, sorbitol 3%, cyclodextrin 5%, the sum of the above components is 100%;

[0032] B. Put the fresh Yunnan olive fruit of step A through the following operations:

[0033] (1) Wash the ripe wild fresh olive fruit of Dianyangensis after routine disinfection, and then crush it with a crusher to a particle size of less than 30 meshes to obtain a slurry;

[0034] (2) Add 0.5 mass times deionized water to the slurry obtained in step (1), adjust the pH to 6.8 with an acetic acid-sodium acetate buffer solution, and add 0.2% cellulase and Dian olive fresh fruit mass respectively. 0.8% mass pectinase, enzymatically hydrolyze at 38°C for 36 hours; then inactivate the enzyme at 90°C for 15 minutes to obtain Dian olive enzymatic hydrolysate;

[0035] (3) After solid-liquid separation of the Dian olive en...

Embodiment 2

[0042] A. Prepare materials according to the following mass percentages:

[0043] Yunnan olive fresh fruit 85%, licorice 1%, Luo Han Guo superfine powder 2%, wolfberry 3%, sea buckthorn fruit 2%, sorbitol 3% and maltodextrin 4%, the sum of the above components is 100%;

[0044] B. Put the fresh Yunnan olive fruit of step A through the following operations:

[0045] (1) Wash the ripe wild fresh olive fruit of Dianyangensis after routine disinfection, and then crush it with a crusher to a particle size of less than 30 meshes to obtain a slurry;

[0046] (2) Add 0.8 mass times deionized water to the slurry obtained in step (1), adjust the pH to 7 with an acetic acid-sodium acetate buffer solution, and add 0.3% cellulase and Dian olive fresh fruit respectively 1% by mass pectinase, enzymatically hydrolyze at 36°C for 30 hours; then inactivate the enzyme at 90°C for 18 minutes to obtain Dian olive enzymatic hydrolysate;

[0047] (3) After solid-liquid separation of the Dian olive enzymatic ...

Embodiment 3

[0054] A. Prepare materials according to the following mass percentages:

[0055] Dian olive fruit 92%, licorice 0.8%, Luo Han Guo superfine powder 2.2%, wolfberry 1%, sea buckthorn fruit 1%, cyclodextrin 3%, the sum of the above components is 100%;

[0056] B. Put the fresh Yunnan olive fruit of step A through the following operations:

[0057] (1) Wash the ripe wild fresh olive fruit of Dianyangensis after routine disinfection, and then crush it with a crusher to a particle size of less than 30 meshes to obtain a slurry;

[0058] (2) Add 1 mass of deionized water to the slurry obtained in step (1), adjust the pH to 7.1 with an acetic acid-sodium acetate buffer solution, and add 0.5% cellulase and Dian olive fresh fruit mass respectively. 1.5% by mass pectinase, enzymatically hydrolyze at 35°C for 24 hours; then inactivate the enzyme at 90°C for 20 minutes to obtain Dian olive enzymatic hydrolysate;

[0059] (3) After solid-liquid separation of the Dian olive enzymatic hydrolysate obt...

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PUM

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Abstract

The invention discloses composite fructus phyllanthi powder and a preparation method thereof. The composite fructus phyllanthi powder is prepared from the following raw materials by mass percent: 80-92% of fresh fructus phyllanthi fruit, 0.8-1.5% of liquorice root, 2-5% of siraitia grosvenorii superfine powder, 1-3% of barbary wolfberry fruit, 1-3.5% of sea buckthorn fruit and 3-8% of auxiliary materials. The composite fructus phyllanthi powder has the characteristics of mellow taste, sweet aftertaste, abundant nutrients, beautiful color, low possibility of moisture regain, and the like, has the effects of removing heat to cool blood, promoting digestion and strengthening the stomach, promoting the production of body fluid and relieving a cough, lubricating the intestines and eliminating toxins, tendering the skin and benefiting the appearance, moistening the lung for removing phlegm, tonifying the spleen and qi and relieving spasm and pain, can be used for treating the symptoms, such as weakness of the spleen and the stomach, burnout and lack of power, palpitation and shortness of breath, cough and excessive phlegm, consumptive diseases of the epigastrium and abdomen and essence insufficiency, chlorosis due to blood deficiency and blurred vision, and has obvious effects of relieving cough and asthma, treating chronic tracheitis, gastric and duodenal ulcers, dyspepsia, and the like, promoting longevity, retaining youthful looks and pleasant countenance, building body and delaying senility.

Description

Technical field [0001] The invention relates to a compound Yunnan olive powder and a preparation method thereof, and belongs to the technical field of biological products. Background technique [0002] At present, Yunnan olive powder on the market mostly uses fresh fruit to squeeze the juice and then directly dry into powder or extract the Yunnan olive with a solvent and then concentrate and dry to obtain an extract. There is also Yunnan olive jelly and crushed to obtain Yunnan olive powder. Although the Dian olive powder obtained by the first two methods retains most of the original ingredients of Dian olive, the Dian olive powder obtained is relatively dull in color, relatively simple in nutrients, and has a sour taste, which is easy to absorb moisture and cannot be stored well; After olive jelly is lyophilized and crushed to obtain Yunnan olive powder, the cost is high, and the effective ingredient content per unit weight of the powder is lower than the Yunnan olive powder obt...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/105
Inventor 谭胜华刘海周
Owner 丽江格林斯通食品有限公司
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