A kind of new fruit and vegetable puree and its production method and preservation method

A production method and technology of preservation method, which are applied in the fields of food preservation, food ingredients containing natural extracts, food science, etc., can solve the problems of no research report on mangiferin as a food antioxidant, and achieve a good market promotion and application prospect and solve the problem. Contradictory, high utility-value effects

Active Publication Date: 2021-03-23
PANZHIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many types of antioxidants used in food processing, but there is no research report on using mangiferin as a food antioxidant

Method used

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  • A kind of new fruit and vegetable puree and its production method and preservation method
  • A kind of new fruit and vegetable puree and its production method and preservation method
  • A kind of new fruit and vegetable puree and its production method and preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A. Raw material preparation: take fresh mango leaves as raw materials, dry them naturally or at 50°C, and crush them through a 20-mesh sieve.

[0040] B. Ester extraction and impurity removal: Weigh 1000g of mango leaf powder, add 3L of ethyl acetate, seal and soak for 5h, extract by shaking at room temperature for 15min, and filter; repeat extraction 4 times, the green color of the extract basically disappears.

[0041] C. Methanol extraction: Take the residue extracted in step B, add 2.5L of methanol, seal and soak at 30°C for 5h, stir and extract at 55°C for 0.5h, filter while hot, repeat extraction 5 times, combine the extracts, and precipitate at room temperature 9h, finely filter with a 200-mesh filter.

[0042] D. Concentration and washing: Concentrate the filtrate of step C by vacuum rotary evaporation at 50°C to obtain about 50g of concentrated extract, add 150mL of methanol, stir and wash at 55°C for 10min, let cool, filter with a 200-mesh filter, and wash rep...

Embodiment 2

[0044] A. Raw material preparation: take fresh mango leaves as raw materials, dry them in the sun, and crush them through a 30-mesh sieve.

[0045] B. Ester extraction and impurity removal: Weigh 1000g of mango leaf powder, add 4L of ethyl acetate, seal and soak for 4h, shake at room temperature for 10min, filter; repeat extraction 3 times, the green color of the extract basically disappears.

[0046] C. Methanol extraction: Take the residue extracted in step B, add 4L of methanol, seal and soak at 40°C for 4h, stir and extract at 60°C for 0.5h, filter while hot, repeat the extraction 4 times, combine the extracts, and precipitate at room temperature for 10h , and finely filter with a 200-mesh filter.

[0047] D. Concentration and washing: Concentrate the filtrate of step C into a concentrated extract by vacuum rotary evaporation at 65°C, add 200mL of methanol, stir and wash at 50°C for 20min, let it cool, filter with a 200-mesh filter, and wash 5 times repeatedly. Yellow-whi...

Embodiment 3

[0049] A. Raw material preparation: take fresh mango leaves as raw material, dry at 65°C, and crush through a 40-mesh sieve.

[0050] B. Ester extraction and impurity removal: Weigh 1000g of mango leaf powder, add 2L of ethyl acetate, seal and soak for 6h, shake at room temperature for 20min, filter; repeat extraction 5 times, the green color of the extract basically disappears.

[0051] C. Methanol extraction: take the residue extracted in step B, add 2L of methanol, seal and soak at 30°C for 6h, stir and extract at 60°C for 1h, filter while hot, repeat the extraction 6 times, combine the extracts, and precipitate at room temperature for 12h. Finely filter with a 200-mesh filter.

[0052] D. Concentration and washing: Concentrate the filtrate of step C into a concentrated extract by vacuum rotary evaporation at 65°C, add 130mL of methanol, stir and wash at 50°C for 20min, let it cool, filter with a 200-mesh filter, and wash 5 times repeatedly. Yellow-white particles. The fi...

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Abstract

The invention belongs to the field of food processing, and particularly relates to novel fruit and vegetable primary pulp using mango leaf extracts as antioxidants, and a production method and a storage method thereof. The novel fruit and vegetable primary pulp, the production method and the storage method aim at obviously prolonging the shelf life of the fruit and vegetable primary pulp, maintaining the property characteristics of color and luster, mouthfeel and the like of the fruit and vegetable primary pulp. The production method provided by the invention comprises the steps of A, purification; B, mixing and pulping; C, aging; D, vacuum degassing; E, vacuum packaging. The mango leaf extracts are creatively added into the fruit and vegetable primary pulp processing as the antioxidants for the first time; meanwhile, the aging and vacuum degassing processes are added in the primary pulp processing flow process; the shelf life of the fresh fruit and vegetable primary pulp is prolonged from 6 months to more than 12 months; the conflict between the fresh fruit and vegetable seasoning harvesting and fruit and vegetable product deep processing period balance requirements can be avoided; high practical values and good market popularization application prospects are realized.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a novel fruit and vegetable puree using mango leaf extract as an antioxidant, a production method and a preservation method thereof. Background technique [0002] Fruit and vegetable puree refers to the homogenate made of fresh fruits and vegetables as basic raw materials and crushed by a beater. This homogenate can be frozen and stored at low temperature, and can be used as the basic raw material for processing and making products such as fruit drinks, jellies, ice cream, salads, and sauces. At present, the processing technology of fruit and vegetable puree is generally to crush fresh fruits and vegetables directly, add a certain amount of antioxidants and preservatives, sterilize them at high temperature, and then pack them separately, store them in a freezer at -40~-10°C, and use them anytime you want. , the general shelf life does not exceed 6 months. [0003] Man...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L2/76A23L3/3472A23L3/36
CPCA23L2/04A23L2/76A23L3/3472A23L3/36A23V2002/00A23V2250/21
Inventor 韩洪波韦会平尚远宏田金凤
Owner PANZHIHUA UNIV
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