Desugaring technology of hippophae rhamnoides fruit juice

The technology of sea buckthorn juice and sea buckthorn fruit is applied in the field of food processing, which can solve the problems of scavenging free radicals and inhibiting enzyme activity, and achieve the effects of simple and controllable desugarization process, less damage and high removal rate.

Inactive Publication Date: 2018-12-07
XINZHOU TEACHERS UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The general desugaring methods include: ultrasonic extraction, water extraction, acid-base extraction, and biological enzyme extraction, but all of them will cause the ability of seabuckthorn juice to scavenge free radicals and inhibit enzyme activity to a certain extent.
[0005] Seabuckthorn powder can be eaten directly or used as a food and drug additive. However, seabuckthorn powder products and related research have not been seen at home and abroad. The preparation of seabuckthorn powder requires desugaring of raw materials. Therefore, desugaring of seabuckthorn juice is more important for the development and production of seabuckthorn powder. important meaning

Method used

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  • Desugaring technology of hippophae rhamnoides fruit juice
  • Desugaring technology of hippophae rhamnoides fruit juice
  • Desugaring technology of hippophae rhamnoides fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043]Take 300mL of refrigerated seabuckthorn juice stock solution, dilute it 5 times with distilled water and shake well for later use. In the following experiments, use the 5 times diluted seabuckthorn juice as the raw material, accurately measure 5 parts of 20mL seabuckthorn juice into a 250mL Erlenmeyer flask, and add 90mL of 90% Ethanol was sonicated at 70°C for 40 minutes, and then ethanol precipitated for 5 hours. The effects of ultrasonic powers of 160W, 200W, 240W, 280W and 320W on the removal rate of total sugar and the retention rate of total flavonoids were investigated. Then suction filtration, concentrate to measure the absorbance of sugar and flavonoids in the 100mL volumetric flask, measure three times, do three groups in parallel, calculate the retention rate of total sugar removal rate and total flavonoids, the result is as follows figure 1 .

[0044] Depend on figure 1 It can be seen that the retention rate of total flavonoids increases with the increase of...

Embodiment 2

[0047] Take 300mL of refrigerated seabuckthorn juice stock solution, dilute it 5 times with distilled water and shake it up for later use. In the following experiments, seabuckthorn juice diluted 5 times will be used as the raw material; accurately measure 20mL of 5 parts of seabuckthorn juice in a 250mL Erlenmeyer flask, and add 90mL of 90 % ethanol in the ultrasonic temperature of 70 ℃, ultrasonic power of 200W, alcohol precipitation for 5h, to investigate the effect of ultrasonic time of 30, 40, 50, 60, 70min on the total sugar removal rate and total flavonoid retention rate of seabuckthorn juice. Then, concentrate by suction filtration into a 100mL volumetric flask to measure the absorbance of sugar and flavonoids, and measure three groups. Do three groups in parallel, calculate the total sugar removal rate and the retention rate of total flavonoids, the results are as follows figure 2 .

[0048] Depend on figure 2 It can be seen that the retention rate of total flavon...

Embodiment 3

[0051] Take 300mL of refrigerated seabuckthorn juice stock solution, dilute it 5 times with distilled water and shake it up for later use. In the following experiments, use the 5 times diluted seabuckthorn juice as raw material, accurately measure 5 parts of 20mL seabuckthorn juice in a 250mL Erlenmeyer flask, and put it under ultrasonic temperature 70°C, ultrasonic power 200W, ultrasonic 40min, and alcohol precipitation for 5h to investigate the effect of adding 70, 90, 110, 130, 150mL of 90% ethanol on the total sugar removal rate and total flavonoid retention rate of seabuckthorn juice. Concentrate by suction filtration into a 100mL volumetric flask to measure the absorbance of sugar and flavonoids, and measure three groups. Do three groups in parallel, calculate the total sugar removal rate and the retention rate of total flavonoids, the results are as follows image 3 ;

[0052] Depend on image 3 It can be seen that before the amount of ethanol added is 90mL, the reten...

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Abstract

The invention discloses a desugaring technology of hippophae rhamnoides fruit juice. The desugaring technology comprises the following steps of taking refrigerated hippophae rhamnoides fruit originaljuice, performing dilution, and performing uniform shaking so as to obtain the hippophae rhamnoides fruit juice for standby application; taking the hippophae rhamnoides fruit juice, mixing the taken hippophae rhamnoides fruit juice with ethanol, performing uniform shaking, performing ultrasonic-assisted desugaring, and performing ethanol precipitation; and performing vacuum filtration on the hippophae rhamnoides fruit juice after desugaring-ethanol precipitation treatment, and concentrating filtrate until the volume of the concentrated filtrate is 5 times of that of the hippophae rhamnoides fruit juice, so as to obtain desugared concentrated hippophae rhamnoides fruit juice. The desugaring technology disclosed by the invention is simple, controllable, mild in condition, low in destructionto active components in the hippophae rhamnoides fruit juice, and high in removal rate on carbohydrate having oxidation resistance and carbohydrate not having the capacity of restraining amylase.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a desugaring process for fruit juice, in particular to a desugaring process for seabuckthorn fruit juice. Background technique [0002] Sea buckthorn is a deciduous shrub belonging to the genus Hippophaeaceae. It is distributed in North China and Southwest China. Seabuckthorn is a kind of medicinal and edible plant. Seabuckthorn fruit is rich in nutrition and high in vitamin C content. It is known as the king of vitamin C. In addition, seabuckthorn is also rich in biologically active substances, including alcohol-insoluble polysaccharides such as flavonoids, polyphenols, polysaccharides, glucose, and fructose, which make it have a wide range of pharmacological effects and can be used in food, medicine, and health care products. Seabuckthorn has the effects of relieving cough and reducing phlegm, invigorating stomach and eliminating food, promoting blood circulation and removing bl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/30A23L2/70
CPCA23L2/70A23L5/27A23L5/32
Inventor 杨洁赵三虎范建凤赵二劳索习东
Owner XINZHOU TEACHERS UNIV
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