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Lycium ruthenicum fruit extraction method and extract thereof

An extraction method and technology of Lycium rutabaga, applied in the field of extraction, can solve the problems of reduced flavor of the extract of Lycium rutabaga, higher equipment condition requirements, color degradation, etc., so as to avoid high temperature treatment process, improve product quality, and reduce production cost Effect

Inactive Publication Date: 2019-04-12
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its active substance anthocyanin is extremely unstable
Traditionally, the commonly used extraction method is multiple times of vacuum evaporation and concentration, but the thermal effect produced by it will lead to the decomposition of anthocyanins, the reduction of the flavor of the black wolfberry extract, the degradation of the color and the generation of cooking flavor and other adverse effects
In recent years, the commonly used methods for fruit juice concentration include vacuum extraction and freezing extraction, but the above methods have high requirements for operation and equipment conditions, and the extraction efficiency cannot meet the requirements

Method used

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  • Lycium ruthenicum fruit extraction method and extract thereof
  • Lycium ruthenicum fruit extraction method and extract thereof
  • Lycium ruthenicum fruit extraction method and extract thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] 1) Take 50g of fresh Lycium barbarum fruit, add 150g of distilled water, add 50mg of food-grade cellulase and 300mg of pectinase, and let stand at 30°C for 2 hours.

[0046] 2) Use a 200-mesh sieve to remove pomace by coarse filtration, and then use a plate filter to fine-filter, so that the average diameter of the particles is less than 1 μm.

[0047] 3) For fine filtration products, ceramic membranes with a pore size of 20nm are selected as the ultrafiltration membrane material, and the ultrafiltration process conditions are: temperature 25°C, pressure 1.0MPa.

[0048] 4) The ultra-filtered clear juice is injected into the reverse osmosis equipment, and the reverse osmosis is carried out under the conditions of temperature 40°C and pressure 4.0MPa.

Embodiment 2

[0050] 1) Take 100g of fresh Lycium barbarum fruit, add 300g of distilled water, add 100mg of food-grade cellulase, 600mg of pectinase, and let stand at 30°C for 2 hours;

[0051] 2) After coarsely filtering the fruit juice with a 200-mesh sieve, use a plate filter to fine-filter it so that the average diameter of the particles is less than 1 μm;

[0052] 3) For fine filtration products, ceramic membranes with a pore size of 20nm are selected as the ultrafiltration membrane material, and the optimal ultrafiltration process conditions are: temperature 25°C, pressure 1.0MPa;

[0053] 4) The ultra-filtered clear juice is injected into the reverse osmosis equipment, and the reverse osmosis is carried out under the conditions of temperature 40°C and pressure 4.0MPa.

Embodiment 3

[0055] 1) Take 50kg of fresh Lycium barbarum fruit, add 150Kg of distilled water, add 50g of food-grade cellulase and 300g of pectinase, and let stand at 30°C for 2 hours;

[0056] 2) After coarsely filtering the fruit juice with a 200-mesh sieve, use a plate filter to fine-filter it so that the average diameter of the particles is less than 1 μm;

[0057] 3) For fine filtration products, ceramic membranes with a pore size of 20nm are selected as the ultrafiltration membrane material, and the optimal ultrafiltration process conditions are: temperature 25°C, pressure 1.0MPa;

[0058] 4) The ultra-filtered clear juice is injected into the reverse osmosis equipment, and the reverse osmosis is carried out under the conditions of temperature 40°C and pressure 4.0MPa.

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Abstract

The invention discloses a lycium ruthenicum fruit extraction method. The lycium ruthenicum fruit extraction method comprises the following steps: A, preparing lycium ruthenicum juice; B, adding pectinase at 0.02-0.10wt% and cellulase at 0.005-0.025wt% into the lycium ruthenicum juice, carrying out enzymatic hydrolysis at 20-60 DEG C for 60-180 minutes, and carrying out filtering so as to obtain afiltrate one; C, performing ultra-filtration on the filtrate one at a temperature of 20-45 DEG C and a pressure of 0.05-0.15MPa so as to obtain a filtrate two; and D, performing reverse osmosis on thefiltrate two at temperature of 20-40 DEG C and a pressure of 3.0-4.0MPa. Being adopted for extracting the lycium ruthenicum fruits, the extraction method disclosed by the invention is capable of effectively preserving anthocyanin in the extract by avoiding high-temperature processing applied in conventional extraction processes.

Description

technical field [0001] The invention relates to the field of extraction, in particular to an extraction method and extract of black wolfberry. Background technique [0002] Lycium ruthenicum Murr (Lycium ruthenicum Murr) is a perennial thorny shrub of Lycium genus of Solanaceae. Its fruit is sweet and juicy, rich in nutrition, and has great research and development value. It is a unique desert medicinal plant species in western my country. Black wolfberry contains a variety of essential amino acids and rich mineral elements. Tibetan medicine is used to treat heart fever, heart disease, lower cholesterol, stimulate brain nerves, enhance immune function, prevent and treat cancer, anti-aging, beautify the skin, and menstruation. Adjustment, menopause, etc. and significant efficacy. Red wolfberry, also known as wolfberry and red earrings, is the mature fruit of wolfberry, a small shrub in the family Solanaceae. Lycium barbarum has a long history of the same source of medicine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105
CPCA23V2002/00A23L33/105A23V2250/21
Inventor 王树林李悦
Owner QINGHAI UNIVERSITY
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