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Momordica grosvenori concentrated juice and preparation method thereof

A technology of Luo Han Guo concentrated juice and Luo Han Guo, which is applied in the direction of food science, etc., can solve the problems affecting the taste and quality of Luo Han Guo concentrated juice, the lack of targeted improvement of raw green taste, and the removal of nutrients that increase blood sugar, so as to achieve storage stability Improvement, low energy value, and the effect of inhibiting browning

Pending Publication Date: 2022-04-01
HUNAN HUACHENG BIOTECH
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, if the concentrated monk fruit juice is not properly treated at high temperature, it is very easy to cause the concentrated juice to have a green taste similar to fresh fruit, which will affect the taste and quality of the concentrated monk fruit juice
[0006] CN108813257A discloses a preparation method of Luo Han Guo concentrated juice, which is formed by selecting materials, exposing to the sun, crushing materials, cooking, filtering and concentrating. The bitter substances are leached together, causing the concentrated juice to contain bitterness; at the same time, the process of exposing the Luo Han Guo will directly lead to the reduction of solids in the extraction step, which directly reduces the product yield; at the same time, it contains a large amount of sugar. sugar-reduced
[0007] At present, most of the processes of traditional concentrated juice basically do not remove nutrients such as carbohydrates and fats that can easily cause blood sugar to rise; some do not remove the browning during the production process and the subsequent secondary browning that may occur Improvement has resulted in the obtained concentrated juice showing a certain color or gradually showing color in the later stage of storage; at the same time, repeated membrane filtration, adsorption and other processes have also led to the removal of a large number of functional substances and wasted; Its own green taste similar to grass has not been improved in a targeted manner

Method used

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  • Momordica grosvenori concentrated juice and preparation method thereof
  • Momordica grosvenori concentrated juice and preparation method thereof

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preparation example Construction

[0030] The invention provides a method for preparing Luo Han Guo concentrated juice, comprising:

[0031] A) sterilizing and crushing Luo Han Guo, extracting, and separating solid and liquid to obtain an extract;

[0032] B) mixing the extract, the color-protecting agent, the cation exchange resin and the acidophilic fermentation agent for fermentation, and separating the solid and liquid to obtain the acidophilic fermentation broth;

[0033] C) adjusting the pH of the acidophilic fermentation broth to alkaline, adding silica gel and an alkaliphilic fermentation agent to ferment, and separating solid and liquid to obtain an alkaliphilic fermentation broth;

[0034] D) adjusting the pH of the alkaliphilic fermentation broth to acidity, filtering it through a nanofiltration membrane, and collecting the retentate; concentrating and sterilizing the retentate to obtain concentrated Luo Han Guo juice.

[0035] The preparation method of the Luo Han Guo concentrated juice provided by...

Embodiment 1

[0096] (1) Sterilization: Take 5kg of fresh Luo Han Guo, put it in a boiling water bath for 15 seconds, then take it out and let it cool naturally.

[0097] (2) Extraction: After the cooled Luo Han Guo was crushed, 4 times the weight of hot water was added in three times for extraction. The temperature of the hot water was 90° C., and the extraction time was 3 hours each time, and the stirring state was kept during the period. Centrifuge with a butterfly separator after each leaching filter, collect and obtain 21kg of leachate, and collect the clarified permeate after the leachate is passed through a 100,000Da ultrafiltration membrane.

[0098] (3) Acidophilic fermentation: add the LXB-001 type cation exchange resin of 10g sodium sulfite, 1.7L successively to the seepage liquid in step (2), then adjust the pH value to 5.5 with hydrochloric acid, then add 21.3g mixed bacteria (root Mold: lactic acid bacteria (1:0.5), after stirring evenly, place it at 50°C in an open state to f...

Embodiment 2

[0105] (1) Sterilization: Take 5 kg of fresh Luo Han Guo, put it in a boiling water bath for 12 seconds, then take it out and let it cool naturally.

[0106] (2) Extraction: After the cooled Luo Han Guo was crushed, 4 times the weight of hot water was added for 3 times for leaching. The temperature of the hot water was 85°C, and the leaching time was 2.5 hours each time. During this period, the stirring state was kept. Centrifuge with a butterfly separator after each leaching filter, collect and obtain 21kg of leaching solution, and collect the clarified permeate after the leaching solution passes through a 90,000Da ultrafiltration membrane.

[0107] (3) Acidophilic fermentation: add successively the LXB-001 type cation exchange resin of 10g sodium sulfite, 1.7L to the liquid permeating in step (2), then adjust the pH value to 5.0 with hydrochloric acid, then add 20g mixed bacteria (Rhizobia : Lactic acid bacteria ratio is 1:0.4), after stirring evenly, place it at 45°C for 28...

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Abstract

The invention provides a siraitia grosvenorii concentrated juice preparation method, which comprises: A) sterilizing siraitia grosvenorii, crushing, extracting, and carrying out solid-liquid separation to obtain an extract liquid; b) mixing the leach liquor, a color fixative, cation exchange resin and an acidophilic leavening agent for fermentation, and performing solid-liquid separation to obtain acidophilic fermentation liquor; c) adjusting the pH value of the acidophilic fermentation liquor to be alkaline, adding silica gel and a basophilic leavening agent for fermentation, and performing solid-liquid separation to obtain basophilic fermentation liquor; d) adjusting the pH value of the basophilic fermentation liquor to be acidic, passing through a nanofiltration membrane, and collecting trapped fluid; and concentrating and sterilizing the trapped fluid to obtain the momordica grosvenori concentrated juice. According to the method, the energy value can be reduced at the same time, the green taste similar to that of green grass is eliminated, and certain aromatic flavor substances are contained; meanwhile, the method does not need an independent decolorizing procedure, browning can be effectively inhibited in the concentrated juice fermentation process, and the browning substrate is greatly reduced in the fermentation process, so that the concentrated juice is not prone to secondary browning in the subsequent concentration, sterilization and storage processes.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a concentrated monk fruit juice and a preparation method thereof. Background technique [0002] Luo Han Guo began to be included in the "Chinese Pharmacopoeia" in 1977, and belongs to Chinese medicinal materials with the same origin as medicine and food. Traditional Chinese medicine believes that Luo Han Guo is sweet, sour, cool in nature, and returns to the lungs and large intestine meridian. Clinically, it mainly treats diseases such as lung heat dryness cough, sore throat and aphonia, intestinal dryness and constipation. Moreover, Luo Han Guo also has a good health-preserving effect, which can clear away heat and cool blood, promote body fluid and relieve cough, smooth intestines and detoxify, rejuvenate skin and face, moisten lungs and reduce phlegm, prolong life and prolong life, and maintain a pleasant complexion. [0003] As a new generation of natural sweetener, Luo Han Gu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/08A23L2/385A23L2/52A23L2/78A23L2/80
Inventor 何安乐熊瑶黄华学刘庚贵黄俊曾润清陈明明蒋雪
Owner HUNAN HUACHENG BIOTECH
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