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Method for preparing fig extract through molecular distillation

A fig extract and molecular distillation technology, which is applied in food science, fat production, tobacco, etc., can solve the problems of large loss of aroma components of fig extract, loss of aroma components and small molecule aroma substances, and impact on aroma quality, etc. Achieve the effect of improving the evaluation effect, retaining the fragrance and sweetness, and excellent quality

Inactive Publication Date: 2017-08-04
WUHAN HUANGHELOU FLAVOR & SPICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few researches and reports on the preparation methods of fig spices at home and abroad. The reflux extraction method is mostly used for the extraction of figs. Due to the high temperature, the aroma components of the fig extract are greatly lost, which affects its aroma quality.
The patent "Preparation Method of Cigarette Fig Extract" (publication number: CN103387873B) discloses a preparation method of tobacco fig extract, which uses enzymatic hydrolysis to prepare tobacco additives, but involves high-temperature reflux extraction process, It causes more loss of natural aroma components and small molecular aroma substances, which affects the quality of aroma

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  • Method for preparing fig extract through molecular distillation

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Embodiment 1

[0025] A method for preparing fig extract by molecular distillation, comprising the following steps:

[0026] (1) Pre-treatment: removing impurities and crushing the fig raw material;

[0027] (2) Ultrasonic extraction once: place the crushed fig raw material in ultrasonic extraction equipment, add 5 times of distilled water to it by weight, and add pectinase of 0.1‰ raw material weight, and then carry out ultrasonic-assisted low temperature to the active ingredients of fig Leaching, the frequency of the ultrasonic extraction is 150KHz, the temperature is 30°C, and the extraction time is 60min;

[0028] (3) Inactivation and suction filtration: heat up the ultrasonically extracted solution to 75°C, keep it for 10 minutes for inactivation treatment, then filter the ultrasonically extracted solution to obtain the initial fig extract, and collect the filter residue for later use;

[0029] (4) Secondary ultrasonic extraction: the filter residue collected in step (3) is placed in u...

Embodiment 2

[0035] A method for preparing fig extract by molecular distillation, comprising the following steps:

[0036] (1) Pre-treatment: removing impurities and crushing the fig raw material;

[0037] (2) Ultrasonic extraction once: place the crushed fig raw material in ultrasonic extraction equipment, add 8 times of distilled water to it by weight, and add pectinase of 0.5‰ raw material weight, and then carry out ultrasonic-assisted low temperature to the active ingredients of fig Extraction, the frequency of the ultrasonic extraction is 200KHz, the temperature is 50°C, and the extraction time is 120min;

[0038] (3) Inactivation and suction filtration: heat up the ultrasonically extracted solution to 85°C, keep it for 20 minutes for inactivation treatment, then filter the ultrasonically extracted solution to obtain the initial fig extract, and collect the filter residue for later use;

[0039] (4) Secondary ultrasonic extraction: the filter residue collected in step (3) is placed i...

Embodiment 3

[0045] A method for preparing fig extract by molecular distillation, comprising the following steps:

[0046] (1) Pre-treatment: removing impurities and crushing the fig raw material;

[0047](2) Ultrasonic extraction once: place the crushed fig raw material in ultrasonic extraction equipment, add 7 times of distilled water to it by weight, and add pectinase of 0.4‰ raw material weight, and then carry out ultrasonic-assisted low temperature to the active ingredients of fig Extraction, the frequency of the ultrasonic extraction is 176KHz, the temperature is 42°C, and the extraction time is 85min;

[0048] (3) Inactivation and suction filtration: heat up the ultrasonically extracted solution to 81° C., keep it for 16 minutes for inactivation treatment, then filter the ultrasonically extracted solution to obtain the initial fig extract, and collect the filter residue for later use;

[0049] (4) Secondary ultrasonic extraction: the filter residue collected in step (3) is placed i...

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Abstract

The invention provides a method for preparing fig extract through molecular distillation. The method comprises the following steps: removing impurities from figs, crushing the figs, carrying out pectinase assisted primary ultrasonic extraction, carrying out ethanol assisted secondary ultrasonic extraction, carrying out filtration, alcohol precipitation and concentration, and finally carrying out molecular distillation to separate light components in order to obtain the fig extract. The method for preparing the fig extract avoids the shortcomings of a traditional ethanol heating reflux extraction method, maximally protects the active ingredients of plants from being damaged by heat to make the extract have rich aroma and good aroma, and retains the original flavor and sweetness of the figs; and the method meets the extraction requirements of fastness, high efficiency, fullness and completeness, and greatly increases the extraction efficiency.

Description

technical field [0001] The invention belongs to the technical field of natural extract preparation, and in particular relates to a method for preparing fig extract by molecular distillation. Background technique [0002] Fig, also known as Wenxianguo, belongs to the genus Ficus of the family Moraceae, and its fruit is bulbous. Figs have a strong, sweet taste, a unique fragrance, and rich and comprehensive nutrition. In addition to containing essential amino acids, it also contains carbohydrates, malic acid, citric acid, lipase, protease and other ingredients. Therefore, figs have both edible and medicinal value, which can invigorate the stomach and spleen, lower blood pressure and blood fat, and enhance the body's immunity. Since mature figs contain a large amount of aromatic substances such as benzaldehyde and furan small molecules, they can also be used for the extraction of aromatic substances. [0003] At present, there are few researches and reports on the preparatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/24
CPCA24B15/24C11B9/00
Inventor 苗丽坤王萍尹团章王珊吕品陈胜
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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