Preparation method of passion fruit extract, and applications of obtained product

A passion fruit and extract technology, which is applied in the field of preparation of passion fruit extract, can solve the problems of easy browning of fruit juice, easy loss of aroma, etc., and achieves the improvement of effective aroma components, better taste, and retention of top aroma components. Effect

Inactive Publication Date: 2016-11-30
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Heat treatment has a great influence on passion fruit juice, its nutrients and aroma are easy to lose, and the juice is easy to brown

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Product Example

[0015] Passion fruit extract: select ripe passion fruit 1kg, remove its pericarp and husk, crush the pulp with a juice extractor, filter to obtain 400g of clarified liquid. Extraction: Mix 550g of passion fruit filter residue with 2750g of ethanol (concentration: 70%), extract at room temperature for 24 hours, centrifuge at 3500 rpm for 20 minutes, and filter to obtain 3000g of the first supernatant. Add 1100g ethanol (70%) again, leaching at normal pressure for 12 hours, centrifuge for 30 minutes at 4000 rpm, filter to obtain the second supernatant with 1500g, mix the two supernatants and clarified liquid to obtain crude Passion fruit extract 4900g. Falling film concentration: put the crude passion fruit extract in a falling film evaporator, the water pump pressure is -0.09Mpa, the water bath temperature is controlled at 65°C, the crude material flow rate is 1ml / s, and the concentration time is 12 hours, and 1 can be obtained; 1-1; 3 passion fruit e...

Embodiment 2

[0019] The preparation method of passion fruit extract is identical with embodiment 1.

[0020] Application of passion fruit extract in oil-soluble flavor:

[0021] Ethyl acetate 4.95 parts Amyl butyrate 1.05 parts Ethyl butyrate 0.6 parts Geranium oil 0.15 parts Clove oil 0.15 parts Orange oil 0.6 Propylene glycol 45 parts Passion fruit oil 5 parts Passion fruit extract 25 parts Lemon oil 1.5 parts Ethanol (95%) 16 parts. Filtration, aging, to get rich passion fruit flavor oil-soluble essence.

Embodiment 3

[0023] The preparation method of passion fruit extract is identical with embodiment 1.

[0024] Application of passion fruit extract in emulsified essence:

[0025] Passion fruit essence 8 parts abietic acid glyceride 6 parts BHA 0.02 parts sodium benzoate 2 parts pigment appropriate amount of passion fruit extract 12 parts citric acid appropriate amount 60 parts of distilled water mixed, emulsified, homogenized once, homogenized twice to obtain emulsified passion fruit essence.

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PUM

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Abstract

The invention discloses a preparation method of a passion fruit extract, and applications of an obtained product. The preparation method comprises following steps: passion fruit and ethanol are subjected to two times of immersing extraction, and extract liquid obtained via the two times of immersing extraction are mixed so as to obtain a mixed solution; the mixed solution is delivered into a falling-film evaporator for condensation, and an obtained mixture is filtered with filter cloth so as to obtain the passion fruit extract rich in fragrance. According to the preparation method, cold leaching and falling-film condensation are adopted, so that the content of passion fruit effective fragrance components is increased effectively, head space volatile components are retained effectively, the fragrance is more similar to natural fragrance, and mouthfeel is better. Average yield is 75% or higher, and is much higher than that of conventional immersing extraction method. The obtained product can be added into food essence as a raw material, essence freshness is improved, and plant original fragrance is maintained as far as possible.

Description

technical field [0001] The invention relates to a passion fruit extract, in particular to a method for preparing the passion fruit extract using cold soaking technology and falling film concentration technology and the application of the obtained product. Background technique [0002] Passion fruit, also known as Brazil nut, is juicy and unique in flavor, with a juice yield of 43.33%. Generally, the pericarp begins to wrinkle in 3 days after ripening, and rots in 5 days, which seriously affects the commerciality and appearance of fresh fruit. Heat treatment has a great influence on passion fruit juice, its nutrient content and aroma are easily lost, and the juice is easy to brown. Most of the current essences are formulated with compounds. Passion fruit has a mellow aroma and good quality, which is favored by consumers and is suitable for preparing essences as a natural fragrance. Contents of the invention [0003] In order to solve the defects in the prior art, the purp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/12
CPCA23V2002/00A23V2200/15A23V2250/21A23V2300/14
Inventor 经晶张贡博张树林徐正萍陈鸿伟陈新凤
Owner TIANNING FLAVOR JIANGSU
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