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Upgrading and purifying method of raisin extract and application of raisin extract

A purification method and raisin technology, which is applied in the field of quality improvement and purification of raisin extract, can solve the problems of insufficient sweetness, poor comfort, weak aroma, etc., and achieve the effect of good activity retention, mild conditions, and convenient cleaning

Active Publication Date: 2017-10-10
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the gradual reduction of tar, cigarettes have defects such as weak aroma, lack of plumpness, dry smoke, insufficient sweetness, and poor comfort. Gas concentration and aroma, flavoring and adding technology is an effective way

Method used

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  • Upgrading and purifying method of raisin extract and application of raisin extract
  • Upgrading and purifying method of raisin extract and application of raisin extract
  • Upgrading and purifying method of raisin extract and application of raisin extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for upgrading and purifying raisin extract and its application, specifically comprising the following steps:

[0027] (1) Pretreatment of raisins: freeze the raisins in a -18°C freezer for 15 minutes, crush them with a grinder, and obtain frozen crushed raisins;

[0028] (2) Hydrolysis and fermentation: Mix the frozen pulverized raisins and water at a mass ratio of 1:20, add biological agents (α-L-rhamnopyranosidase, Kluyveromyces lactis powder, according to the mass ratio of 0.3: 0.6, the enzyme activity of α-L-rhamnopyranosidase is 1000u / g, the quality of the biological preparation is 0.1% of the mass of frozen and pulverized raisins), stir evenly, and incubate and hydrolyze and ferment at pH 5 and 40°C for 3.5h , to obtain raisin fermented liquid a;

[0029] (3) Extraction: Extract the raisin fermentation liquid a in step 2) in a constant temperature water bath at 92°C for 2 times, suction and filter under reduced pressure, combine the filtrates, concentrat...

Embodiment 2

[0035] A method for upgrading and purifying raisin extract and its application, specifically comprising the following steps:

[0036] (1) Pretreatment of raisins: freeze the raisins in a -18°C freezer for 20 minutes, crush them with a grinder, and obtain frozen crushed raisins;

[0037] (2) Hydrolysis and fermentation: Mix the frozen pulverized raisins and water at a mass ratio of 1:30, add biological agents (endoprotease, Kluyveromyces lactis, configure according to the mass ratio of 0.5:1, and the endoprotease is food grade, the enzyme activity is 100,000 u / g, the quality of the biological preparation is 0.2% of the mass of frozen and pulverized raisins), stirred evenly, incubated and hydrolyzed and fermented at pH 4.5 and 45°C for 5 hours to obtain raisin fermentation liquid a;

[0038] (3) Extraction: extract the raisin fermentation liquid a from the above step 2) in a constant temperature water bath at 93°C for 2 times, suction and filter under reduced pressure, combine t...

Embodiment 3

[0044] A method for upgrading and purifying raisin extract and its application, specifically comprising the following steps:

[0045] (1) Pretreatment of raisins: freeze the raisins in a -18°C freezer for 25 minutes, crush them with a grinder, and obtain frozen crushed raisins;

[0046] (2) Hydrolysis and fermentation: mix the mass ratio of raisin frozen pulverized matter and water at 1:40, add biological agents (α-L-rhamnopyranosidase, endoprotease, Kluyveromyces lactis, Ratio 0.3:0.6:1.2, the mass of the biological preparation is 0.3% of the mass of frozen crushed raisins), stirred evenly, incubated at pH 4.5, 30°C for 4 hours, and at 45°C for 2 hours to obtain raisins fermented liquid a;

[0047] (3) Extraction: reflux extraction in a constant temperature water bath at 90-95°C for 1-3 times, suction filtration under reduced pressure, combined filtrate, concentrated under reduced pressure to raisin fermented extract with a relative density of 1.1-1.3, and added raisin ferme...

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Abstract

The invention belongs to the technical field of tobacco additives, and particularly relates to an upgrading and purifying method of a raisin extract and application of the raisin extract. One or more of biological agents of alpha-L-rhamnopyranoside enzyme, endo protease and kluyveromyces lactis powder are adopted to conduct hydrolysis and fermentation on raisin frozen pulverized objects, then through the combination of ethyl alcohol alcohol precipitation, reduced pressure distillation and ultrafiltration membrane separation technologies, the raisin extract which is upgraded and purified is obtained. The raisin extract is less in impurity, the content of bioactivity components is increased, the fragrance is richer, the aromatic quality is improved, and when the raisin extract is applied to a cigarette product, the raisin extract can be coordinated with smoke, has sweet aroma of grapes, the irritation is lowered, the adulteration gas is reduced, and the quality is improved.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a method for upgrading and purifying raisin extract and its application. Background technique [0002] With the gradual reduction of tar, cigarettes have defects such as weak aroma, lack of plumpness, dry smoke, insufficient sweetness, and poor comfort. To improve gas concentration and fragrance, flavoring and feeding technology is an effective way. At present, there are two main manufacturing methods of flavorings for tobacco, extracting natural flavorings from tobacco or other plants or adopting traditional chemical methods to synthesize flavorings. [0003] Raisins are the fruits of grapes that are dried in the sun or in the shade. The water content in raisins is only 15-25%, which can be stored for a long time. The fructose content is as high as 60%, and it is rich in various minerals, sugar , amino acids, vitamins, etc., have high medicinal and edible value. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B3/12A24B15/20C11B9/00
CPCA24B3/12A24B15/20C11B9/0003
Inventor 魏敏宋旭艳陈义坤李冉罗诚浩潘曦黄龙郭国宁
Owner HUBEI CHINA TOBACCO IND
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