Method for removing bitter taste in lonicera caerulea
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of indigo fruit and bitter taste is applied in the field of food production, processing and application to achieve the effects of simple process, wide application field and low cost
Pending Publication Date: 2022-02-01
HEILONGJIANG ACAD OF SCI INST OF NATURAL RESOURCES
View PDF2 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
At the same time, by comparing with 50 related patents, it can be clearly found that these patents are all based on these two similar methods of processing blue indigo fruit, and their shortcomings are very obvious
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
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] (1) Fruit selection: select fresh blue indigo fruit without mildew and rot and with the same maturity;
[0025] (2) Cleaning: Rinse with clean water, spray and spray for cleaning;
[0026] (3) destemming;
[0027] (4) beating: using a beating machine for beating;
[0028] (5) Filtration: filter with a 60-mesh screen;
[0029] (6) Centrifugation: take the filtrate and put it into a centrifuge tube (or tank), and carry out centrifugation to remove the bitterness. The centrifugation temperature is 25°C, the centrifugal force is 6000r / min, and the centrifugation time is 10min;
[0030] (7) After centrifugation, the supernatant is collected to obtain the indigo fruit puree with the bitterness removed, which is used for subsequent processing.
Embodiment 2
[0032] (1) Fruit selection: select the frozen blue indigo fruit without mildew and rot and with the same maturity;
[0033] (2) Cleaning: Rinse with clean water and float with a floating washing machine;
[0034] (3) destemming;
[0035] (4) Beating: take fruit: water=1:2 (weight ratio g / g), place in a beating machine for beating;
[0036] (5) Filtration: filter with a 70-mesh screen;
[0037] (6) Centrifugation: take the filtrate and put it into a centrifuge tube (or tank), and carry out centrifugation to remove the bitterness. The centrifugation temperature is 21°C, the centrifugal force is 5700 rpm, and the centrifugation time is 15 minutes;
[0038] (7) After centrifugation, the supernatant is collected to obtain the indigo fruit puree with the bitterness removed, which is used for subsequent processing.
[0039] The main problem of the original puree of blue indigo fruit is that the taste of the original puree is not good, and the bitter taste directly affects the qua...
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
Login to view more
Abstract
The invention belongs to the technical field of food production, processing and an application thereof, and particularly relates to a method for removing bitter taste in lonicera caerulea by forming high polymer tannin. The method comprises the following steps: (1) selecting fresh lonicera caerulea fruits or frozen lonicera caerulea fruits, cleaning, and directly pulping to obtain a lonicera caerulea raw stock substrate; (2) removing peels and pomace from the lonicera caerulea puree base by using filtering equipment with a 60-80-mesh screen, so as to obtain lonicera caerulea puree filtrate; and (3) centrifuging the lonicera caerulea puree filtrate in centrifugal equipment, and collecting supernate after centrifuging to obtain the lonicera caerulea puree without bitterness. The bitter taste of the lonicera caerulea is removed, meanwhile, the original flavor and nutritional ingredients of the lonicera caerulea are well reserved, especially important active substances such as anthocyanin are reserved, so that the flavor and effect of the lonicera caerulea can be reflected to a greater extent in subsequent processing, the bottleneck problem in processing and utilization of the lonicera caerulea is solved, and the application field of the lonicera caerulea is widened.
Description
technical field [0001] The invention belongs to the technical field of food production, processing and application, and in particular relates to a method for removing the bitterness of indigo fruit by forming high-polymer tannins. Background technique [0002] Lonicera edulis Turcz (Lonicera edulis Turcz.), also known as Lonicera edulis Turcz., is a perennial deciduous shrub fruit tree of the family Lonicera genus. The fruit of Lonicera indigo Lonicerae is a dark blue berry that can be eaten fresh. The fruit contains anthocyanins, vitamins, amino acids and various trace elements, and has high nutritional value and health care function. Studies have shown that indigo fruit has various effects such as anti-oxidation, anti-tumor, weight loss and lipid reduction, and radiation protection. It is used as a folk medicine to treat anorexia in children. Russia has developed indigo fruit into aerospace food. Indigo honeysuckle has great development potential and good domestic and for...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more