Citrus extract as well as preparation method and application thereof

A technology of citrus extract and citrus, which is applied in the field of plant extraction, can solve the problems that the antibacterial effect of citrus extract is not particularly prominent and the raw materials are single, and achieve the effects of inhibiting the total number of bacterial growth, simple equipment structure, and reduction of solid residues.

Pending Publication Date: 2021-02-02
苏州汉德瑞生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The previous production process of citrus extract used a single raw material, and the antibacterial effect of the produced citrus extract was not particularly prominent

Method used

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  • Citrus extract as well as preparation method and application thereof
  • Citrus extract as well as preparation method and application thereof
  • Citrus extract as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation process of citrus extract, comprising the steps of:

[0034] (1) Take out the raw materials (bitter orange, tangerine, and sweet orange according to the ratio of 60kg: 30kg: 10kg) from the refrigerated area, wash and remove the stems to obtain the required raw materials; the bitter orange is Mexican lime; the orange It is kumquat; Described sweet orange is navel orange, the same below.

[0035] (2) Cut the raw material obtained in the step (1) through a high-speed shearing machine at 8000 rpm for 25 minutes to obtain citrus puree;

[0036] (3) Put the citrus puree obtained in the step (2) into a sterilized stirring tank at a temperature of 50°C, add glycerin and water, wherein the volume ratio of citrus puree, glycerin, and water is 1:1: 1. Soak for 30 minutes, extract (extract at room temperature for 60 minutes), then remove the supernatant, filter the lower liquid, and evaporate at 100°C for 30 minutes to obtain the crude extract;

[0037] (4) Repeat t...

Embodiment 2

[0043] The contents of flavonoids and polyphenols in different types of citrus are different. The present invention adopts the synergistic effect of bitter orange, tangerine and sweet orange to obtain a mixture whose flavonoid and polyphenol contents are significantly higher than that of a single type of citrus, and the effect produced is obviously better than that of a single type of citrus. For a single type of citrus, the bitter oranges, tangerines and sweet oranges that have been strictly screened are washed whole, and 100 kilograms are taken in a ratio of 6:3:1 after removing the stems;

[0044] Pour the raw materials into a high-speed shearer for high-speed shearing (10000rpm high-speed shearing for 20 minutes), so that the raw materials are continuously rotated and stirred by the stirring frame in the container, so that new interfaces are continuously generated, the raw materials are cut into pieces, and the raw materials are made by stirring. Mix evenly and flow down in...

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Abstract

The invention belongs to the technical field of plant extraction, and particularly relates to a citrus extract and a preparation method and application thereof. The preparation method comprises the following steps that (1) bitter oranges, tangerines and sweet oranges which are cleaned and subjected to pedicle removal are sheared at a high speed according to the mass ratio of 5.5-6.5: 2.5-3.5: 0.7-1.4, and citrus primary pulp is obtained; (2) the citrus primary pulp obtained in the step (1) is put into cleaning equipment at the temperature of 40-60 DEG C, an organic extracting agent and water are added, soaking is performed for 20-30 minutes, extracting is performed, supernatant is removed, and lower-layer liquid is evaporated to obtain a crude extracting solution; wherein the volume ratioof the citrus primary pulp to the organic extracting agent to the water is 1: (0.5-2.0): 1; and the obtained extracting solution is mixed and concentrated to obtain a citrus concentrated solution. Compared with other single citrus source antibacterial agents, the antibacterial agent is prepared from various citrus crops together, and the antibacterial performance is better compared with the others.

Description

technical field [0001] The invention belongs to the technical field of plant extraction, and in particular relates to a citrus extract and its preparation method and application. Background technique [0002] According to a market research report, about 70% of consumers around the world will check labels when purchasing food, and recognize "natural", "fresh", "green and organic", "free of chemical additives and preservatives", and "less food". Foods with labels such as "fat", "less sugar" and "less salt". Consumers are abandoning foods that they do not understand or contain chemical additives, and there is an increasing demand for natural, minimally processed convenience foods, giving priority to foods with clean label ingredients. And this kind of food is not easy to preserve, and it is easy to be polluted by microbial spoilage bacteria and pathogenic bacteria, resulting in deterioration. As a result, food manufacturers have had to seek out natural shelf-stable ingredient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/12A23L3/3472
CPCA23L27/13A23L3/3472A23V2002/00A23V2200/10A23V2250/21A23V2300/14
Inventor 黄先刚
Owner 苏州汉德瑞生物工程有限公司
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