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Method for extracting natural food texture modifier from perilla leaves

A technology of natural food and perilla leaf, which is applied in the direction of food ingredients as taste improvers, food ingredients containing natural extracts, food extraction, etc. It can solve problems such as difficulty in ensuring food safety, low extraction efficiency, and unfavorable health. Low, short extraction time, no pollution to the environment

Active Publication Date: 2018-06-01
深圳市千味生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second category is chemically synthesized sweeteners, which refer to a class of sweet compounds synthesized by chemical methods. The proportion of such chemically synthesized sweeteners based on saccharin is relatively large, which is not conducive to human health.
However, the extraction efficiency of this method is low, and it is difficult to ensure food safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take the fresh leaves of perilla, remove the unhealthy parts, clean them with a sodium chloride solution with a mass concentration of 12%, then wash them with water for 3 times, dry them naturally, and then grind them with a heavy-pressure grinding food grinder at 2000r / min. Grinding at a rotating speed for 5 minutes, and then drying with infrared rays with a wavelength of 400nm and a power of 30kW for 3 hours to obtain perilla leaf powder; adding excess salt to the obtained perilla leaf powder and grinding it in a sand mill, while assisting the ion beam, 5keV high Positive ions are accelerated by voltage, bombarded with perilla leaf powder and table salt, ground with a sand mill at a speed of 80 rpm, and the grinding time is 30 minutes; then pure ethanol is used as a solvent, and the mass ratio of ethanol to perilla leaf powder is 20:1, adding Heat and reflux in the reflux extraction device for 5 hours, the cell wall of perilla leaf powder is destroyed, perillaldehyde a...

Embodiment 2

[0030] Take the fresh leaves of perilla, remove the unhealthy parts, clean them with a sodium chloride solution with a mass concentration of 8%, then wash them twice with water, dry them naturally, and then use a cyclone grinding disc food grinder at a speed of 1500r / min Grinding at high temperature for 10 minutes, and then using infrared rays with a wavelength of 800nm ​​and a power of 30kW to dry for 2 hours to obtain perilla leaf powder; add excess salt to the obtained perilla leaf powder and grind it in a sand mill, while assisting the ion beam, 5-8keV High voltage accelerates positive ions, bombards perilla leaf powder and salt, grinds with a sand mill, the process is 100rpm, and the grinding time is 45min; then pure ethanol is used as a solvent, and the mass ratio of ethanol to perilla leaf powder is 30:1. Put it into the reflux extraction device for heating and reflux for 6 hours, the cell wall of perilla leaf powder is destroyed, perilla aldehyde and esters are graduall...

Embodiment 3

[0033]Take the fresh leaves of perilla, remove the unhealthy parts, clean them with a sodium chloride solution with a mass concentration of 10%, then wash them twice with water, dry them naturally, and then use a roller food grinder at a speed of 1600r / min Grinding at high temperature for 7 minutes, and then drying with infrared rays with a wavelength of 460nm and a power of 20kW for 1 hour to obtain perilla leaf powder; add excess salt to the obtained perilla leaf powder and grind it in a sand mill, while assisting the ion beam with a high voltage of 8keV Accelerate the positive ions, bombard the perilla leaf powder and salt, grind with a sand mill, the process is 120rpm, and the grinding time is 45min; then use pure ethanol as the solvent, the mass ratio of ethanol to perilla leaf powder is 40:1, add reflux Heat and reflux in the extraction device for 8 hours, the cell wall of perilla leaf powder is destroyed, perilla aldehyde and esters are gradually precipitated and dissolv...

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Abstract

The present invention belongs to the technical field of food additives and provides a method for extracting a natural food texture modifier from perilla leaves. Fresh perilla leaves are taken, poorlygrowing parts are removed, the perilla leaves are washed clean using a sodium chloride solution at a certain mass concentration, the washed clean perilla leaves are crushed, and the crushed perilla leaves are dried to obtain perilla leaf powder; excessive edible salt is added into the perilla leaf powder, the perilla leaf powder is milled in a sand mill, at the same time, ion beam is used, then pure ethanol is used as a solvent, the mixture is added in a reflux extraction device for heating and refluxing, cell walls of the perilla leaf powder are destroyed, perilla aldehyde and esters are gradually separated out and dissolved in the ethanol, then suction filtration is conducted, filtrate is heated to remove ethanol, the filtrate is further washed with water, the edible salt is removed, andthe filtrate is dried to obtain the food texture modifier. The method has high extraction efficiency, also ensures safety of the food additives and overcomes risks of using toxic solvents to extractthe food additives.

Description

technical field [0001] The invention belongs to the technical field of food additives and provides a method for extracting a natural food taste regulator from perilla leaves. Background technique [0002] With the significant improvement of people's living standards in today's society, diseases caused by excessive intake of high-calorie foods, especially carbohydrates, have become a major social problem in some developed countries, and more and more people begin to seek low-calorie natural sweeteners. Flavor additives to meet the demand for sweet food. At present, there are not many sweeteners widely used in the world, which can be divided into two categories according to the source: the first category is natural sweetener, which refers to a naturally synthesized component that exists in various organisms in nature. obtained products. The second category is chemically synthesized sweeteners, which refer to a class of sweet compounds synthesized by chemical methods. The pro...

Claims

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Application Information

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IPC IPC(8): A23L27/30
CPCA23V2002/00A23L27/30A23V2200/14A23V2250/082A23V2250/1582A23V2250/1614A23V2250/21A23V2300/14
Inventor 陈庆司文彬
Owner 深圳市千味生物科技有限公司
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