Holboellia latifolia fruit powder product and preparation method thereof
A technology for melon and fruit powder and products, which is applied in the field of tea processing, can solve the problems of poor color and viscosity browning of fruit powder, and achieve the effects of reducing viscosity, reducing damage and increasing the content of small peptides
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Embodiment 1
[0045]100 kg of non-rotten blueberry raw materials are selected, washed, air-dried at 45-55° C. to control the water content of the blueberries at 20-30 percent, and the blueberries are mashed and beaten to obtain blueberry pulp. Take 80L of blueberry pulp, add 200L of 50% ethanol solution, adjust the pH value to 4 with 0.1mol / L hydrochloric acid, stir and extract at room temperature for 24 hours, filter with 2 layers of gauze, repeat twice, combine the filtrate, and the obtained blueberry pomace is ready for use , the resulting filtrate was concentrated under reduced pressure below 50°C to 1 / 40 of the original volume, adsorbed on LSA-7 macroporous resin, carried out gradient elution with 15BV of 45-85% ethanol aqueous solution, collected the eluate, and The eluate was concentrated to dryness under reduced pressure below 50°C to obtain blueberry pigment.
Embodiment 2
[0047] Select the mature August melon, peel it, remove the seeds, mash it, beat it, and get the August melon pulp, take 100kg of the August melon pulp, add 850g pectinase and 300g protease, and degas and enzymatically hydrolyze it at room temperature for 3h (with a vacuum pump Degassing the solution in a degassed manner) to obtain the enzymatic hydrolyzate of August melon, which was stored at a low temperature of 4°C for later use. Mix 100kg of blueberry pomace with 10kg of bean cake powder or peanut cake powder, add 110kg of water, then add 400g of pectinase and 700g of protease to stir evenly, adjust the pH to 4.5, enzymatically hydrolyze for 4 hours, put it into a fermenter, and heat it at 100 After sterilizing at ~110°C for 20 minutes, the blueberry enzymatic hydrolyzate was obtained. Add 6 kg of sucrose and 4 kg of yeast to the blueberry enzymatic hydrolysis solution, stir evenly, and carry out aerobic fermentation. The temperature is controlled at 28°C, and the fermentat...
Embodiment 3
[0049] Pick the mature August melon, peel it, remove the seeds, mash it, beat it, and get the August melon fruit pulp, take 200kg of the August melon pulp, add 1.5kg of pectinase and 700g of protease, degas and enzymatically hydrolyze it at room temperature for 4 hours, and get the August melon pulp. Enzyme hydrolyzate of moon melon, stored at 0°C for later use. Mix 200kg of blueberry pomace with 15kg of peanut cake powder, add 215kg of water, then add 900g of pectinase and 1.2kg of protease to stir evenly, adjust the pH to 4.5, enzymatically hydrolyze for 3 hours, put it into a fermenter, and heat it at 100-110 After sterilizing at ℃ for 30 minutes, the blueberry enzymatic hydrolyzate was obtained. Add 13kg of sucrose and 9kg of yeast to the blueberry enzymatic hydrolysis solution, stir evenly, and carry out aerobic fermentation. The temperature is controlled at 28°C, and the fermentation time is 4 days. After adjusting the pH to 2 with 1mol / L hydrochloric acid, keep it at 70...
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