Citrus flavonoid microcapsule preparation method and solid beverage

A technology of citrus flavonoids and solid beverages, applied in the field of citrus deep processing, can solve the problems of low utilization rate of citrus peel resources, achieve the effects of delicate taste, increase utilization rate, and reduce cost

Inactive Publication Date: 2017-06-30
YANGTZE NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention mainly aims at the problem of low utilization rate of existing citrus peel resources, and provides a method for preparing citrus flav

Method used

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  • Citrus flavonoid microcapsule preparation method and solid beverage

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Comparison scheme
Effect test

Embodiment 1

[0028] The present embodiment prepares the method for citrus flavone microcapsules, comprises the steps:

[0029] (1) Clean the citrus peels, cut them into thin slices, dry them in an electric heating constant temperature blast drying oven at 60°C for 3 hours, then grind them into powder and pass them through a 40-mesh sieve, then use petroleum ether to degrease them for 2 hours, and then filter them with four layers of gauze to remove the residue Rinse twice with distilled water;

[0030] (2) Mix the cleaned filter residue with absolute ethanol according to the mass volume ratio of 1g:50mL, use ultrasonic extraction for 35min, the ultrasonic power is 150W, and then filter, the filtrate is concentrated at 60°C for 30min with a rotary evaporator, and the concentrate Dry in a constant temperature drying oven at 60°C for 2 hours to obtain the flavonoid extract;

[0031] (3) After dissolving the flavonoid extract with an appropriate amount of absolute ethanol, add it dropwise to ...

Embodiment 2

[0034] The present embodiment prepares the method for citrus flavone microcapsules, comprises the steps:

[0035] (1) Clean the citrus peel, cut it into thin slices, dry it in an electric constant temperature blast drying oven at 60°C for 3 hours, then grind it into powder and pass it through an 80-mesh sieve, then degrease it with petroleum ether for 2.5 hours, and then filter it with four layers of gauze. The filter residue was washed twice with distilled water;

[0036] (2) Mix the cleaned filter residue with absolute ethanol at a mass volume ratio of 1g:50mL, use ultrasonic extraction for 30min, and the ultrasonic power is 150W, and then filter, and the filtrate is concentrated at 65°C for 40min with a rotary evaporator, and the concentrate Dry in a constant temperature drying oven at 65°C for 2 hours to obtain the flavonoid extract;

[0037] (3) After dissolving the flavonoid extract with an appropriate amount of absolute ethanol, add it dropwise to the saturated wall ma...

Embodiment 3

[0040] The present embodiment prepares the method for citrus flavone microcapsules, comprises the steps:

[0041](1) Clean the citrus peel, cut it into thin slices, dry it in an electric constant temperature blast drying oven at 60°C for 3 hours, then grind it into powder and pass it through a 60-mesh sieve, then degrease it with petroleum ether for 1.5 hours, and then filter it with four layers of gauze. The filter residue was washed twice with distilled water;

[0042] (2) Mix the cleaned filter residue with absolute ethanol at a mass volume ratio of 1g:100mL, use ultrasonic extraction for 25min, and then filter with an ultrasonic power of 100W. The filtrate is concentrated at 55°C for 30min with a rotary evaporator, and the concentrate is Dry in a constant temperature drying oven at 60°C for 2 hours to obtain the flavonoid extract;

[0043] (3) After dissolving the flavonoid extract with an appropriate amount of absolute ethanol, add it dropwise to the saturated wall mater...

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Abstract

The invention discloses a citrus flavonoid microcapsule preparation method and a solid beverage. The method includes the steps: (1) degreasing grinded and sieved citrus peel by petroleum ether, filtering the citrus peel and cleaning filter residues by distilled water; (2) uniformly mixing the cleaned filter residues with absolute ethyl alcohol, performing ultrasonic leaching, filtering mixture, concentrating filtrate by a rotary evaporator and drying concentrate at the temperature of 55-65 DEG C to obtain rough flavonoid; (3) dissolving the rough flavonoid in the absolute ethyl alcohol, adding solution into saturated wall material solution drop by drop, discarding supernate after grinding and centrifugation, and drying deposits to obtain a flavonoid microcapsule. The solid beverage is prepared from the flavonoid microcapsule, citrus juice, pectin, cane sugar and citric acid. The pectin and the flavonoid extracted from the citrus peel are used for preparing the solid beverage, nutritional values of the pectin and the flavonoid are brought into full play, waste is sufficiently used as a raw material, and cost is reduced.

Description

technical field [0001] The invention belongs to the field of citrus deep processing, and in particular relates to a preparation method of citrus flavonoid microcapsules and a solid beverage. Background technique [0002] Citrus is the general term for tangerines, tangerines, oranges, kumquats, pomelo, and trifoliate oranges. It is the largest fruit tree species in the world. Among all kinds of fruits in the world, its planting area and output rank first. Citrus contains citric acid, malic acid, vitamin C, carotenoids, reducing sugar and non-reducing sugar, protein and other nutrients. It is a kind of popular fruit, and its fruit can be used as raw material for processing from the outer skin to the inner pulp , a wide variety of products. [0003] Citrus peels are rich in flavonoids. Flavonoids are pure natural substances containing a variety of biologically active ingredients. They have the characteristics of antibacterial, anti-inflammatory, bacteria are not easy to develo...

Claims

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Application Information

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IPC IPC(8): A23L2/395A23P10/30
CPCA23L2/395
Inventor 李宇孙钟雷雷晏琳
Owner YANGTZE NORMAL UNIVERSITY
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