Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of dried fructus momordicae fruit juice having scorch aroma

A technology of Luo Han Guo and burnt aroma, which is applied in the direction of food ingredients as taste improvers, food ingredients containing natural extracts, food science, etc., can solve the problems of no taste and mouthfeel of Luo Han Guo, maintain flavor and nutritional value, and increase exposure area and the effect of widening the application field

Inactive Publication Date: 2017-10-10
GUILIN NATURAL INGREDIENTS CORP
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this product is prepared by mixing dried Luo Han Guo juice and blueberry juice, it does not have the unique taste and texture of Luo Han Guo

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation method of the dried mangosteen fruit juice with burnt flavor of the present embodiment comprises the steps:

[0037] (1) Pre-treatment of raw materials: take mature Luo Han Guo, put it in a hot air dryer, dry it at 65°C for 7 days, dry it to a moisture content of 3%, and crush the dried Luo Han Guo to obtain the pre-treated Luo Han Guo;

[0038] (2) Extraction: Take 277g of the pretreated Luo Han Guo obtained in step (1) and put it into an extraction tank, add 1800mL of pure water, heat and stir in boiling water at 100°C for 1 hour, filter with a 200-mesh filter cloth, and obtain an extraction solution and an extraction Add 1500mL of pure water to the primary extraction residue, heat and stir the extraction with boiling water at 100°C for 1 hour, and filter with a 200-mesh filter cloth to obtain the secondary extraction solution and secondary extraction residue; then add 1000mL pure water to the secondary extraction residue, 100 ℃ boiling water, heat pre...

Embodiment 2

[0045] The preparation method of the dried mangosteen fruit juice with burnt flavor of the present embodiment comprises the steps:

[0046] (1) Pretreatment of raw materials: take mature Luo Han Guo, put it in a hot air dryer, dry it at 70°C for 7 days, dry it to a moisture content of 6%, and crush the dried Luo Han Guo to obtain pretreated Luo Han Guo;

[0047] (2) Extraction: Take 16kg of the pretreated Luo Han Guo obtained in step (1) and put it into an extraction tank, add 150L of pure water, heat and stir in boiling water at 100°C for 1.5h, filter with a 200-mesh filter cloth, and obtain an extract and a Extract slag; add 150L pure water to the primary extraction slag, heat and stir in boiling water at 100°C for 1.5h, filter with a 200-mesh filter cloth to obtain the secondary extraction solution and secondary extraction slag; add 100L pure water to the secondary extraction slag , 100°C boiling water, heat preservation and stirring for 1.5h, filter with a 200-mesh filter ...

Embodiment 3

[0054] The preparation method of the dried mangosteen fruit juice with burnt flavor of the present embodiment comprises the steps:

[0055] (1) Pretreatment of raw materials: take mature Luo Han Guo, put it in a hot air dryer, dry it at 75°C for 6 days, dry it to a moisture content of 10%, and crush the dried Luo Han Guo to obtain pretreated Luo Han Guo;

[0056] (2) Extraction: Take 2910kg of the pretreated Luo Han Guo obtained in step (1), put them into the extraction tank in 5 times, add 3500L of pure water, heat and stir in boiling water at 100°C for 2 hours, filter with 200 mesh filter cloth, and obtain one extraction Then add 3000L pure water to the primary extraction residue, heat and stir in boiling water at 100°C for 2 hours, filter with a 200-mesh filter cloth to obtain the secondary extraction liquid and secondary extraction residue; then add 300L to the secondary extraction residue Purified water, boiling water at 100°C, heat preservation and stirring for 2 hours, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of dried fructus momordicae fruit juice having scorch aroma, and belongs to the technical field of application of natural products. The preparation method comprises the following steps of (1) pretreating raw materials; (2) performing extraction; (3) performing pretreating with a tubular centrifuge; (4) collecting centrifugate; (5) pretreating an inorganic ceramic membrane; and (6) enabling the centrifugate collected in the step (4) to pass through the inorganic ceramic membrane pretreated in the step (5) for performing micro-filtration, loading effluent, and then performing concentration until the solid content is at 50-60 Brix so as to obtain the dried fructus momordicae fruit juice having scorch aroma. The dried fructus momordicae fruit juice obtained by the preparation method disclosed by the invention has the scorch aroma, the original flavor and nutrient value of dried fructus momordicae fruit juice are effectively maintained, and the dried fructus momordicae fruit juice is suitable for people to drink directly.

Description

technical field [0001] The invention relates to a method for preparing dried mangosteen fruit juice with burnt aroma, and belongs to the technical field of natural product application. Background technique [0002] Luo Han Guo is the fruit of the perennial vine of Cucurbitaceae, mainly distributed in tropical and subtropical mountainous areas in Guangxi, Guangdong, Hunan, Jiangxi, etc., and has been planted in Yongfu County and Longsheng County, Guilin City, Guangxi Zhuang Autonomous Region. [0003] Luo Han Guo is one of the first batch of medicinal and edible materials approved by the country. It has high nutritional value and is rich in vitamin C, a large amount of fructose, more than 10 kinds of essential amino acids, fatty acids, flavonoids, trace elements and other substances. The glucoside V in Luo Han Guo is the main component of sweetness in Luo Han Guo. It is non-toxic, low in calories, high in sweetness, and good in heat stability. It is also suitable for obese an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L2/74A23L33/105
CPCA23L2/02A23L2/04A23L2/52A23L2/74A23L33/105A23V2002/00A23V2200/16A23V2250/21
Inventor 覃礼荣李杰韦兴陈雪玲蔡立达文尚军
Owner GUILIN NATURAL INGREDIENTS CORP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com