Preparation method of mumefural

A green plum essence and green plum technology, applied in food science and other directions, can solve the problems of unsuitability for large-scale industrial production, low nutrient preservation, low extraction concentration, etc., and achieve easy large-scale industrial production, clear color, and pure taste. Effect

Inactive Publication Date: 2019-04-12
NANJING FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of production method has low extraction concentration and low preservation degree of nutrients in green plums, which is not suitable for large-scale industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of green plum extract, characterized in that the preparation steps are as follows:

[0029] (1) Select raw materials, 6 mature green plums, the selected green plums are disease-free and free from rot;

[0030] (2) Pretreatment, wash the selected greengage with flowing water for 3 times, each time for 20 seconds, remove the stalks and pits after washing, and obtain the greengage pulp;

[0031] (3) preparing the greengage slurry, placing the obtained greengage pulp in a wall breaking machine and grinding, and after grinding, the greengage slurry is obtained;

[0032] (4) Biological enzymatic hydrolysis, adding biological enzymes to the greengage slurry. The biological enzymes are composed of pectinase and cellulase. The temperature is controlled at 15°C. During the enzymatic hydrolysis, the greengage slurry is stirred at a stirring rate of 55r / min , the enzymolysis lasts for 2H; the biological enzyme is composed of pectinase and cellulase in a mass r...

Embodiment 2

[0040] A preparation method of green plum extract, characterized in that the preparation steps are as follows:

[0041] (1) Select raw materials, 7 mature green plums, the selected green plums are disease-free and free from rot;

[0042] (2) Pretreatment, wash the selected greengage with flowing water 4 times, each time for 25 seconds, remove the stalks and pits after washing, and obtain the greengage pulp;

[0043] (3) preparing the greengage slurry, placing the obtained greengage pulp in a wall breaking machine and grinding, and after grinding, the greengage slurry is obtained;

[0044] (4) Biological enzymatic hydrolysis, adding biological enzymes to the greengage slurry, the biological enzymes are composed of pectinase and cellulase, the temperature is controlled at 50°C, the greengage slurry is stirred during the enzymatic hydrolysis, and the stirring rate is 55r / min , enzymatic hydrolysis lasts for 4H; the biological enzyme is composed of pectinase and cellulase in a ma...

Embodiment 3

[0052] A preparation method of green plum extract, characterized in that the preparation steps are as follows:

[0053] (1) Select raw materials, 7 mature green plums, the selected green plums are disease-free and free from rot;

[0054] (2) Pretreatment, wash the selected greengage with flowing water for 3 times, each time for 22 seconds, remove the stalks and cores after washing, and obtain the greengage pulp;

[0055] (3) preparing the greengage slurry, placing the obtained greengage pulp in a wall breaking machine and grinding, and after grinding, the greengage slurry is obtained;

[0056] (4) Biological enzymatic hydrolysis, adding biological enzymes to the greengage slurry, the biological enzymes are composed of pectinase and cellulase, the temperature is controlled at 43°C, the greengage slurry is stirred during the enzymatic hydrolysis, and the stirring rate is 55r / min , the enzymatic hydrolysis lasts for 3H; the biological enzyme is composed of pectinase and cellulas...

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Abstract

The invention provides a preparation method of mumefural, which comprises the following steps: selecting raw materials; performing pretreatment; preparing green plum slurry; performing biological enzymolysis; performing inactivation; performing primary filtration; performing primary concentration; performing secondary concentration; and performing secondary filtration to obtain the mumefural. Themumefural prepared by the invention has bright color, good solubility and high nutritional values, and has no burnt taste, no carcinogenic substance, pure taste and high nutritional values because a traditional high-temperature boiling process is not adopted.

Description

Technical field: [0001] The invention relates to a preparation method of green plum essence. Background technique: [0002] Greengage is a healthy food with broad market prospects. With the improvement of modern living standards, eating healthy has become a new pursuit of people, and greengage is just a healthy food that prolongs life. Green plums are rich in natural minerals, organic acids, and vitamins, and are natural alkaline foods; green plums have health functions such as eliminating fatigue, clearing the intestines, and regulating the acid-base balance of the human body, and have certain preventive effects on high blood pressure and cancer. Therefore, green plums and plum products must be greatly favored as healthy food. The so-called green plum essence is the green plum essence obtained by repeatedly concentrating the green plum liquid. It is rich in calcium, phosphorus, iron, sodium, manganese and other minerals needed by the human body, as well as organic acids, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00
CPCA23L19/09A23L29/06
Inventor 李忠卜素马飞飞居荣华
Owner NANJING FORESTRY UNIV
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