Method for producing mulberry essence

A production method and essence technology, which are applied in food science and other directions, can solve the problems of poor taste, difficult preservation, damage to mulberry aroma components and nutrients, etc., and achieve the effect of improving maturity and improving taste.

Inactive Publication Date: 2019-09-17
四川省阆州圣果酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, fresh mulberries are very easy to deteriorate and are not easy to preserve. Under normal circumstances, fresh mulberries or pure juice can only be stored for about 10 days at a temperature of about 5 degrees.
How to preserve mulberries for a long time has become a difficult problem. Many existing processing methods have destroyed the aroma components and nutrients of mulberries, resulting in poor taste.

Method used

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  • Method for producing mulberry essence
  • Method for producing mulberry essence
  • Method for producing mulberry essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Store the ripe mulberry fresh fruit after picking in an environment of 9° C. for 12 hours;

[0040] (2) carrying out liquid nitrogen homogenization with the mulberry processed in step (1);

[0041] (3) In a light-proof environment, add ethanol aqueous solution to the mulberry after liquid nitrogen homogenization in step (2) for extraction, and the extraction temperature is controlled at 49° C. to obtain a mulberry extract; the ethanol aqueous solution adopts a volume concentration of 95%. ethanol, the mass ratio of ethanol addition to mulberry is 0.8:1.

[0042] (4) centrifuging the mulberry extract obtained after the step (3) is processed, and getting the supernatant;

[0043] (5) the supernatant obtained in step (4) is concentrated under reduced pressure to obtain mulberry paste;

[0044] (6) Homogenize the mulberry paste obtained in step (5) to obtain the mulberry essence.

Embodiment 2

[0046] (1) Store the ripe mulberry fresh fruit after picking in an environment of 12°C for 8 hours;

[0047] (2) carrying out liquid nitrogen homogenization with the mulberry processed in step (1);

[0048] (3) In a light-proof environment, add ethanol aqueous solution to the mulberry after liquid nitrogen homogenization in step (2) for extraction, and the extraction temperature is controlled at 48° C. to obtain a mulberry extract; the ethanol aqueous solution adopts a volume concentration of 95%. ethanol, the mass ratio of ethanol addition to mulberry is 1.1:1.

[0049] (4) Centrifuge the mulberry extract obtained after the treatment in step (3), and take the supernatant; the centrifugal speed is 3200rpm, and the centrifugation time is 20min.

[0050] (5) The supernatant obtained in step (4) is concentrated by vacuum distillation to obtain mulberry paste; the pressure of vacuum distillation concentration is lower than 10KPa, and the temperature is 49°C

[0051] (6) Homogeni...

Embodiment 3

[0053] (1) Store the ripe mulberry fresh fruit after picking under the environment of 10 ℃ for 10 hours;

[0054] (2) carrying out liquid nitrogen homogenization with the mulberry processed in step (1);

[0055] (3) In a light-proof environment, add ethanol aqueous solution to the mulberry after liquid nitrogen homogenization in step (2) for extraction, and the extraction temperature is controlled below 50° C. to obtain a mulberry extract; the ethanol aqueous solution adopts a volume concentration of 95 % ethanol, the mass ratio of ethanol addition to mulberry is 1:1.

[0056] (4) The mulberry extract obtained after the step (3) is processed is subjected to centrifugation, the centrifugal speed is 4000rpm, and the centrifugation time is 20min, and the supernatant is taken;

[0057] (5) The supernatant obtained in step (4) is concentrated by vacuum distillation, the pressure of vacuum distillation concentration is lower than 10KPa, and the temperature is 48°C; obtain mulberry ...

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Abstract

The invention discloses a method for producing mulberry essence. The method comprises the following steps that (1) picked fresh ripe mulberry fruits are stored at 9-12 DEG C for 8-12 hours; (2) the mulberry treated in step (1) is subjected to liquid nitrogen homogenization; (3) in a dark environment, an aqueous ethanol solution is added into the mulberry after the liquid nitrogen homogenization in step (2) for extraction, wherein the extraction temperature is controlled below 50 DEG C to obtain a mulberry extracting solution; (4) the mulberry extracting solution obtained through the treatment in step (3) is subjected to centrifugal treatment, and supernatant is taken; (5) the supernatant obtained in step (4) is subjected to reduced pressure distillation concentration to obtain mulberry paste; (6) the mulberry paste obtained through the treatment in step (5) is subjected to homogenization treatment to obtain the mulberry essence. The mulberry essence has great advantages in aroma, instant solubility, functional ingredient preservation and the like.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a production method of mulberry essence. Background technique [0002] Mulberry is a kind of fruit with extremely high health value and known as "medicine and food from the same source". Fresh mulberry contains a lot of water (80%-85%), contains 12%-15% of total sugar, crude fiber (0.91%), crude protein 0.8%-1.8%, free acid 0.3%-1.86%, mulberry is very rich in nutrients , the ear contains vitamin B family and carotene; the fatty acids of its lipids are mainly linoleic acid, oleic acid, palmitic acid, stearic acid, and a small amount of caprylic acid, nonanoic acid, capric acid, myristic acid, linolenic acid, etc. Essential oils mainly include eucalyptol, ethyl acetate, linalool, camphor, etc. Phospholipids mainly include phosphatidylcholine, phosphatidylethanolamine, phosphatidic acid, phosphatidylinositol, etc. [0003] Mulberry is also rich in flavonoids, mainly rutin and que...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/105
CPCA23L19/09A23L33/105
Inventor 龚大刚曲都蔡晓明杜鸿刘联华徐升东刘西瑜
Owner 四川省阆州圣果酒业有限公司
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