Method for producing concentrated apricot juice and natural fruit acid

Abstract

The invention relates to a method for producing natural fruit acid, concentrated apricot juice and apricot powder. Apricots are taken as a raw material. The invention relates to a process for producing the natural fruit acid, the concentrated apricot juice and the apricot powder. The process is characterized by comprising the following steps of: removing cores of the apricots, homogenating, adding pectinase and performing enzymolysis, extracting residue obtained after enzymolysis and centrifugation for the second time according to the conditions, removing the residue, mixing two supernatants and concentrating, allowing the concentrated supernatant to pass through a resin column, eluting by using water, concentrating solution obtained after elution to obtain the concentrated apricot juice, eluting by using 50 percent ethanol in which a small amount of ammonia water is added, concentrating eluent under reduced pressure at the temperature of between 60 and 70 DEG C, and drying to obtain the solid natural fruit acid.

Description

technical field

[0001] The invention relates to a production method of natural fruit acid, concentrated apricot juice and apricot powder. Apricots are used as raw materials to produce natural fruit acid, concentrated apricot juice and apricot powder. Background technique

[0002] Fruit acid is an intermediate or product of the normal metabolism of the human body. It has strong physiological activity and plays an irreplaceable role in maintaining and promoting the health of the human body. However, the human body cannot synthesize enough fruit acids for the human body to use, and must rely on exogenous intake to supplement the human body's deficiency. Natural fruit acid is superior to synthetic fruit acid. It contains more nutrients needed by the human body and is easier to be absorbed by the human body. It has been widely used in the fields of chemical industry, food, pharmaceuticals, health products, and cosmetics. The role of natural fruit acids is becoming more and more ...

Examples

Embodiment 1

[0017] Take 3000g of apricots, wash and drain, remove the pits, and obtain 2750g of apricot pulp, beat the apricot pulp into apricot pulp, add pectinase and enzymolyze it at 45-55°C for 30min. Then the rotating speed is 7000rpm under the condition of centrifugation for 20min, and after the centrifugation, the supernatant (apricot juice) is boiled for 2 minutes to kill the enzyme. Leave the enzyme-inactivated apricot juice through the D380 column at 3 mL / min, and then collect 2.5 liters of apricot juice after deacidification; elute with a mixed solution of ammonia water and 50% ethanol at a volume ratio of 1:18, and then dry to obtain 3 g of fruit acid . Concentrate the deacidified apricot juice and put it on an AB-8 resin column to obtain 2 liters of deacidified and decolorized apricot juice. Concentrate the deacidified and decolorized apricot juice to obtain 330 milliliters of apricot juice with a sugar content of 70%.

Embodiment 2

[0019] Take 6000g of apricots, wash and drain and remove the pits to obtain 2750g of apricot pulp. The apricot pulp is beaten into apricot pulp, and pectinase is added to enzymolyze it at 45-55°C for 30 minutes. Then, the rotating speed is 4000rpm under the condition of centrifugation for 30min, and after the centrifugation, the supernatant (apricot juice) is boiled for 2 minutes to kill the enzyme. Leave the enzyme-inactivated apricot juice through the D380 column at 3 mL / min, and then collect 4.6 liters of apricot juice after deacidification; elute with a mixed solution of ammonia water and 50% ethanol at a volume ratio of 1:20, and then dry to obtain 5.8 fruit acids . The deacidified and decolorized apricot juice was concentrated and put on an AB-8 resin column to obtain 3.7 liters of deacidified and decolorized apricot juice, and the deacidified and decolorized apricot juice was concentrated to obtain 650 milliliters of apricot juice with a sugar content of 72%.

technical field

[0001] The invention relates to a production method of natural fruit acid, concentrated apricot juice and apricot powder. Apricots are used as raw materials to produce natural fruit acid, concentrated apricot juice and apricot powder. Background technique

[0002] Fruit acid is an intermediate or product of the normal metabolism of the human body. It has strong physiological activity and plays an irreplaceable role in maintaining and promoting the health of the human body. However, the human body cannot synthesize enough fruit acids for the human body to use, and must rely on exogenous intake to supplement the human body's deficiency. Natural fruit acid is superior to synthetic fruit acid. It contains more nutrients needed by the human body and is easier to be absorbed by the human body. It has been widely used in the fields of chemical industry, food, pharmaceuticals, health products, and cosmetics. The role of natural fruit acids is becoming more and more ...

Examples

Embodiment 1

[0017] Take 3000g of apricots, wash and drain, remove the pits, and obtain 2750g of apricot pulp, beat the apricot pulp into apricot pulp, add pectinase and enzymolyze it at 45-55°C for 30min. Then the rotating speed is 7000rpm under the condition of centrifugation for 20min, and after the centrifugation, the supernatant (apricot juice) is boiled for 2 minutes to kill the enzyme. Leave the enzyme-inactivated apricot juice through the D380 column at 3 mL / min, and then collect 2.5 liters of apricot juice after deacidification; elute with a mixed solution of ammonia water and 50% ethanol at a volume ratio of 1:18, and then dry to obtain 3 g of fruit acid . Concentrate the deacidified apricot juice and put it on an AB-8 resin column to obtain 2 liters of deacidified and decolorized apricot juice. Concentrate the deacidified and decolorized apricot juice to obtain 330 milliliters of apricot juice with a sugar content of 70%.

Embodiment 2

[0019] Take 6000g of apricots, wash and drain and remove the pits to obtain 2750g of apricot pulp. The apricot pulp is beaten into apricot pulp, and pectinase is added to enzymolyze it at 45-55°C for 30 minutes. Then, the rotating speed is 4000rpm under the condition of centrifugation for 30min, and after the centrifugation, the supernatant (apricot juice) is boiled for 2 minutes to kill the enzyme. Leave the enzyme-inactivated apricot juice through the D380 column at 3 mL / min, and then collect 4.6 liters of apricot juice after deacidification; elute with a mixed solution of ammonia water and 50% ethanol at a volume ratio of 1:20, and then dry to obtain 5.8 fruit acids . The deacidified and decolorized apricot juice was concentrated and put on an AB-8 resin column to obtain 3.7 liters of deacidified and decolorized apricot juice, and the deacidified and decolorized apricot juice was concentrated to obtain 650 milliliters of apricot juice with a sugar content of 72%.

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