Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Pandanus amaryllifolius product and preparation method thereof

A technology for pandan leaves and products, applied in the field of pandan leaves products and their preparation, can solve the problems of low comprehensive utilization rate, decreased quality and flavor, inconvenient use, etc., and achieve the effect of protecting natural green

Active Publication Date: 2020-06-09
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
View PDF7 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fresh leaves of Banlan leaves are transported through long-distance logistics after being picked. The transportation cost is high, and there is a lack of fresh-keeping technology.
Banlan leaves are used as food raw materials. After picking, the fresh leaves are squeezed and filtered, and the filtrate is left to stand for 12 to 24 hours before being used, which is extremely inconvenient to use; (3) the comprehensive utilization rate is low
Squeeze the fresh leaves of pandan leaves to filter out more than 95% of impurities. The comprehensive utilization rate is not high, resulting in a low degree of industrialization of pandan leaves, and it is difficult for large-scale enterprises to intervene in product production and market promotion.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Pandanus amaryllifolius product and preparation method thereof
  • Pandanus amaryllifolius product and preparation method thereof
  • Pandanus amaryllifolius product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the preparation method of the present invention prepares spot orchid leaf product

[0038] (1) Determination of the best picking leaf position of the pandan leaves:

[0039] Banlan leaves are single leaves, terminal, arranged in a spiral shape, and are the main edible parts. From the 1st leaf position at the top to the 8th leaf position at the base of the pandan leaf plants, the content of the main characteristic aroma substance 2-acetyl-1-pyrroline in the leaves was significantly different, and the difference between the lowest and the highest content was about 20 times. Therefore, in order to standardize the blue leaf harvesting standard and stabilize the product quality of the blue leaf, the present invention selects 2-acetyl-1-pyrroline content of 90.0 μg / g fresh leaves~130.0 μg / g fresh leaves 5,6 , 7, and 8 leaf positions are the best leaf positions for harvesting.

[0040] (2) Pretreatment of Banlan leaves:

[0041] The picked leaves are green or ...

Embodiment 2

[0050] Embodiment 2: the preparation method of the present invention prepares spot orchid leaf product

[0051] (1) Determination of the best picking leaf position of the pandan leaves:

[0052] Banlan leaves are single leaves, terminal, arranged in a spiral shape, and are the main edible parts. From the 1st leaf position at the top to the 8th leaf position at the base of the pandan leaf plants, the content of the main characteristic aroma substance 2-acetyl-1-pyrroline in the leaves was significantly different, and the difference between the lowest and the highest content was about 20 times. Therefore, in order to standardize the blue leaf harvesting standard and stabilize the product quality of the blue leaf, the present invention selects 2-acetyl-1-pyrroline content of 90.0 μg / g fresh leaves~130.0 μg / g fresh leaves 5,6 , 7, and 8 leaf positions are the best leaf positions for harvesting.

[0053] (2) Pretreatment of Banlan leaves:

[0054] The picked leaves are green or ...

Embodiment 3

[0063] Embodiment 3: the preparation method of the present invention prepares spot orchid leaf product

[0064] (1) Determination of the best picking leaf position of the pandan leaves:

[0065] Banlan leaves are single leaves, terminal, arranged in a spiral shape, and are the main edible parts. From the 1st leaf position at the top to the 8th leaf position at the base of the pandan leaf plants, the content of the main characteristic aroma substance 2-acetyl-1-pyrroline in the leaves was significantly different, and the difference between the lowest and the highest content was about 20 times. Therefore, in order to standardize the blue leaf harvesting standard and stabilize the product quality of the blue leaf, the present invention selects 2-acetyl-1-pyrroline content of 90.0 μg / g fresh leaves~130.0 μg / g fresh leaves 5,6 , 7, and 8 leaf positions are the best leaf positions for harvesting.

[0066] (2) Pretreatment of Banlan leaves:

[0067] The picked leaves are green or ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Lengthaaaaaaaaaa
Login to View More

Abstract

The invention relates to the technical field of food processing, and discloses a pandanus amaryllifolius product and a preparation method thereof. The preparation method disclosed by the invention comprises the following steps: pre-freezing pandanus amaryllifolius leaves; pre-freezing the pandanus amaryllifolius leaves, then performing freeze-drying under a vacuum condition, performing heating to40-50 DEG C at a constant speed, and performing heat preservation; reducing the temperature to 35-45 DEG C for the first time at a constant speed, and performing heat preservation; and reducing the temperature to 30-40 DEG C for the second time at a constant speed, and performing heat preservation to obtain the pandanus amaryllifolius product. According to the process provided by the invention, the technical methods of ultralow temperature freezing, uniform temperature rising and drying and the like are adopted to realize color preservation and fragrance enhancement of pandanus amaryllifolius,and the prepared pandanus amaryllifolius product has the characteristics of high content of substances such as 2-acetyl-1-pyrroline, leaf green alcohol, squalene and the like, can effectively protectnatural green color of the pandanus amaryllifolius, and provides technical support for large-scale production of pandanus amaryllifolius.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pandan leaf product and a preparation method thereof. Background technique [0002] Banlan leaf, scientific name Pandanus amaryllifolius Roxb., also known as Pandanus leaf, is a tropical horticultural crop of the genus Pandanus of the family Pandanaceae. The main characteristic aroma substance of its leaves is 2-acetyl-1-pyrroline (2-acetyl-1-pyrroline), which can emit a pleasant aroma of rice dumpling. At the same time, pandan leaves are rich in active ingredients such as squalene and phytol, which can enhance cell vitality, accelerate metabolism, and improve human immunity. It is widely used in food, medicine, and cosmetic industries, and has a huge market potential. [0003] Banlan leaves are mainly planted in South and Southeast Asian countries such as Sri Lanka, India, Singapore, Indonesia, Thailand, and Malaysia. The annual output of fresh leaves is about 4 milli...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/10A23L5/00
CPCA23V2002/00A23L5/00A23L27/10A23V2300/10A23V2300/20
Inventor 秦晓威贺书珍宗迎郭培培初众鱼欢胡荣锁郝朝运谭乐和唐冰
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com