Kiwifruit extract

A technology of extract and kiwi fruit, which is applied in the field of kiwi fruit extract, can solve the problems of no kiwi fruit extract, etc., and achieve the effects of improving usability, saving energy, and increasing clarity

Inactive Publication Date: 2019-06-04
HUNAN HEALTHWARE BIOTECH LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is also no report on the use of kiwifruit extracts in food additives

Method used

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preparation example Construction

[0021] Preparation of kiwi fruit extract:

[0022] (1) Squeeze fresh kiwi fruit into juice with a juicer, add it to a multifunctional reactor with stirring, heating, constant temperature, reflux, and distillation functions to stir and keep the temperature at 60 °C ± 2 °C. What this embodiment uses is A multifunctional reactor of model F50H2A provided by Shanghai Shensheng Technology Co., Ltd.;

[0023] (2) by mass ratio, the pectinase aqueous solution accounting for 1.0% of fruit juice quality and the protease aqueous solution accounting for 1.0% of fruit juice quality are added in the multifunctional reactor, and the water consumption of dissolving enzyme is 3 times of enzyme quality;

[0024] (3) enzymatic hydrolysis at constant temperature at 60°C±2°C for 6 hours, after the end of the enzymatic hydrolysis, an enzymatic hydrolyzate of kiwi fruit extract was prepared;

[0025] (4) Heat up and keep the temperature at 90°C±2°C, and inactivate the enzyme for 40 minutes;

[002...

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Abstract

The invention discloses a kiwifruit extract, and is characterized in that the extract is prepared according to the following method: fresh kiwifruit is squeezed into a juice by a juicer, the juice isadded into a multi-functional reactor, and the temperature is kept at 60 DEG C+/-2 DEG C; water solutions of pectinase and protease are added into the multi-functional reactor respectively, wherein both the use amount of the pectinase and the use amount of the protease are 2%-3% of the mass of the juice; enzymatic hydrolysis is performed at the temperature of 60 DEG C+/-2 for 6 h, and after the enzymatic hydrolysis is finished, the kiwifruit extract enzymatic hydrolysate is prepared; at the temperature of 90 DEG C+/-2 DEG C, deactivation treatment is performed; the kiwifruit extract enzymatichydrolysate after deactivation treatment is filtered to obtain filtrate; and the filtrate is subjected to reduced pressure concentration by a falling-film concentration device to obtain the kiwifruitextract, in the falling-film concentration process, the vacuum degree is from -0.05 MPa to -0.068 MPa, the temperature is kept at 55 DEG C-58 DEG C, and concentration is performed. The kiwifruit extract can be used for improving food taste and is allowed to have natural kiwifruit aroma and taste.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a kiwi fruit extract. Background technique [0002] Kiwifruit (scientific name: Actinidia chinensis) is the name of the fruit of the Chinese kiwifruit cultivar. Also known as kiwi pear, vine pear, sheep peach, carambola, Muzi and Mao Muguo, etc., it is native to Wuduhe Town, Yiling District, Yichang City, Hubei Province, China. Usually oval. The dark brown, hairy skin, which is generally not edible, contains bright green flesh and a row of black seeds. The texture of kiwi is soft, and the taste is sometimes described as a cross between strawberry, banana, and pineapple. Because macaques like to eat, it is named kiwifruit; it is also said that it is named because the skin is covered with hair and looks like a macaque. Kiwi fruit is a common and easy-to-preserve fruit. Because of its vitamin C content, it ranks among the best in fruits and is known as the "king of fruits...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L2/02A23L2/84A24B3/12
Inventor 谢荣敏
Owner HUNAN HEALTHWARE BIOTECH LTD
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