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A multi-stage and step-by-step decolorization method for the fruit of the zingiberaceae herb

A technology for herbal plants and white columbine, which is applied in the field of multi-stage and step-by-step decolorization of the fruit of Zingiberaceae herbal plant white cocoa, can solve problems such as no public reports, and achieves high operability, high safety, and reduced processing costs. Effect

Active Publication Date: 2021-05-11
YUNNAN AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a multi-stage and step-by-step decolorization method for the fruit of the Zingiberaceae herb plant Baikou. After searching the literature, there is no public report on the same technology as the present invention.

Method used

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  • A multi-stage and step-by-step decolorization method for the fruit of the zingiberaceae herb
  • A multi-stage and step-by-step decolorization method for the fruit of the zingiberaceae herb

Examples

Experimental program
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Effect test

Embodiment 1

[0016] Example 1: The multi-stage step-by-step decolorization method of each 50g of 3 quality grades of Baikou raw materials

[0017] Proceed as follows:

[0018] 1) Raw material selection and grading: the fruit of white cardamom is harvested when it is ripe, dried or dried in the shade to obtain the white cardamom raw material; from it, the white cardamom with full particles and no mildew is selected, and the quality is evaluated according to the fullness of the particles and the appearance color Grading, in order: full, relatively full, basically full, off-white, mixed color, brown, the first grade is full of white cardamom raw material particles, and the appearance is off-white, and the second level is relatively full white cardamom raw material particles, gray, brown, and white in appearance Mixed colors of two kinds of colors, the third grade is that the raw material particles of Baikou are basically full, and the appearance is brown. According to the selected 3 quality ...

Embodiment 2

[0023] Embodiment 2: Multi-stage step-by-step decolorization of 250g of 3 quality grades of Baikou raw materials

[0024] Implementation process is basically the same as embodiment 1, only the following points are different:

[0025] 1) Physical ultrasonic treatment: Weigh 250g of the selected 3 quality grades of Baikou raw materials, immerse them in tap water for 15 minutes, and then perform ultrasonic treatment. The conditions of ultrasonic temperature 55°C, ultrasonic power 200w, and ultrasonic time 25 minutes under ultrasonic treatment;

[0026] 2) Biological enzymatic decolorization: according to the mass concentration ratio of 0.4g / 100mL, weigh 4.0g of cellulase and dissolve it in 1000mL of tap water to prepare an enzymatic hydrolysis solution. Enzymatic hydrolysis for 2 hours at ℃ water bath temperature;

[0027] 3) Hydrogen peroxide decolorization: Add 80 mL of 30% hydrogen peroxide solution in 1000 mL of tap water according to the volume ratio of 8mL / 100mL, and decolo...

Embodiment 3

[0029] Embodiment 3: the multi-stage step-by-step decolorization of 1250g of 3 quality grades of Baikou raw materials

[0030] Implementation process is basically the same as embodiment 1, only the following points are different:

[0031] 1) Physical ultrasonic treatment: Weigh 1250g of the selected 3 quality grades of Baikou raw materials, immerse them in tap water for 15 minutes, and conduct ultrasonic treatment at an ultrasonic temperature of 60°C, an ultrasonic power of 300w, and an ultrasonic time of 30 minutes. ;

[0032] 2) Biological enzymatic decolorization: according to the mass concentration ratio of 0.6g / 100mL, weigh 18.0g of cellulase and dissolve it in 3000mL of tap water to prepare an enzymatic hydrolysis solution. Enzymolysis for 2.5 hours at ℃ water bath temperature;

[0033] 3) Hydrogen peroxide decolorization: Add 300 mL of 30% hydrogen peroxide solution in 3000 mL of tap water according to the volume ratio of 10ml / 100mL, and decolorize the raw materials o...

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Abstract

The invention relates to a multi-stage and step-by-step decolorization method for the fruit of the zingiberaceae herb plant, Baikou, and belongs to the technical field of Baikou decolorization. The multi-stage and step-by-step decolorization method of Baikou of the present invention comprises: raw material selection and grading, physical ultrasonic treatment, biological enzymatic decolorization, hydrogen peroxide decolorization, low-temperature drying treatment and product sensory evaluation steps. The beneficial effects of the present invention are: the method is simple and easy, low in cost and strong in operability; each level of decolorization treatment liquid can be reused, has good recyclability, and has good economic and social benefits; the obtained decolorization product has no Harmful substance residue, green environmental protection, high safety, decolorization effect and sensory quality are superior to commercially available Baikou products, and meet the relevant sensory indicators and physical, chemical and hygienic indicators in "NYT 901-2011 Green Food Spices and Their Products".

Description

technical field [0001] The invention relates to a multi-stage and step-by-step decolorization method for the fruit of the zingiberaceae herb plant, Baikou, and belongs to the technical field of Baikou decolorization. Background technique [0002] White cardamom, also known as boney, shelled, white cardamom, white cardamom, cardamom, is the fruit of the perennial herb of ginger family, white cardamom, which is used for both medicine and food. It is mainly produced in Thailand, Vietnam, Cambodia, Laos, Sri Lanka, Guangdong, my country It is also cultivated in Guangxi and Yunnan, but the output is less. At present, there are few studies on Baikou at home and abroad. According to reports by Jia Zongcai and others, Baikou is the earliest Chinese medicinal material used in my country, and the existing research is limited to the use of Chinese medicine. In recent years, Baikou as a kind of spice has gradually become active in the market and has been recognized by people. When used ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/40A23L5/49
CPCA23V2002/00A23L5/40A23L5/49A23V2200/046A23V2300/48
Inventor 王雪峰李赵生陈越赵存朝
Owner YUNNAN AGRICULTURAL UNIVERSITY
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