An extraction method for efficiently extracting proanthocyanidins from red and black goji berry pulp

Abstract

This invention patent protects an extraction method for efficiently extracting proanthocyanidins from red and black wolfberry pulp. An extraction method for efficiently extracting proanthocyanidins from red and black wolfberry pulp includes the following steps: pulverization, extraction, separation, sterilization, and aseptic filling. The dried black wolfberries are pulverized into black wolfberry powder under the environmental conditions of a temperature of 23°C and a relative humidity of 20%, and the black wolfberry powder, water, and red wolfberry pulp are mixed in proportion to obtain a red and black wolfberry powder slurry, which is then separated by a plate centrifuge filter to obtain an extract. Then, it is sterilized in stages, from long-term low-temperature sterilization to instantaneous high-temperature sterilization, and then rapidly cooled to complete the sterilization process. By adding red wolfberry pulp during extraction, the acidic red wolfberry pulp and the proanthocyanidins in the black wolfberry powder are mutually soluble using the principle of similar solubility, thereby increasing the extraction amount of proanthocyanidins, and the extracted proanthocyanidins have health care effects such as enhancing immunity and anti-free radicals, so as to better exert their efficacy.

Description

Technical Field

[0001] The present invention belongs to the technical field of proanthocyanidin extraction, and particularly relates to an extraction method for efficiently extracting proanthocyanidins from red and black wolfberry pulp. Background Art

[0002] Red wolfberry pulp is made from fresh or dried fruits of Lycium barbarum in Ningxia, and the prepared pulp has health care effects such as enhancing immunity; black wolfberry pulp is made from black wolfberry fruits, and the prepared pulp has health care effects such as anti-free radicals. At present, in the prior art, for example, a Chinese invention patent with the publication number CN109125164A, a black wolfberry fermented pulp and its preparation method, the supernatant obtained by sterilizing and centrifuging the fermentation broth obtained by fermenting the initial system obtained by mixing black wolfberry dry powder, water and bacterial liquid, thus maximizing the retention of plant activity in the product, and no chemical components such as flavors are added to the fermented pulp to ensure the safety of the product for the human body. However, the content of proanthocyanidins in the extracted wolfberry pulp is low, and it only has some of the effects of anti-free radicals and enhancing immunity. Summary of the Invention

[0003] Based on this, it is necessary to provide an extraction method for efficiently extracting proanthocyanidins from red and black wolfberry pulp in view of the problems that the content of proanthocyanidins in the extracted wolfberry pulp is low and it only has some of the effects of anti-free radicals and enhancing immunity.

[0004] To achieve the above object, the present invention adopts the following solutions:

[0005] An extraction method for efficiently extracting proanthocyanidins from red and black wolfberry pulp, comprising the following steps:

[0006] S1. Crushing: Crushing dried black wolfberries into black wolfberry powder under the conditions of a temperature of 20°C to 26°C and a relative humidity of 15% to 25%; S2. Extraction: Mixing black wolfberry powder, water and red wolfberry pulp for extraction for 30 minutes to 150 minutes to obtain a red and black wolfberry powder slurry, wherein the ratio of water to black wolfberry powder is 0:1 - 10:1; S3. Separation: Separating the red and black wolfberry powder slurry through a plate centrifugal filter to obtain an extract; S4. Sterilization: Performing segmented sterilization and cooling treatment on the extract; The pre-sterilization in the first stage is long-time sterilization at low temperature; The second stage is high-temperature instantaneous sterilization; The third stage rapidly drops from the high temperature in the second stage to low temperature; S5. Aseptic filling: Filling the sterilized extract under aseptic conditions.

[0007] Preferably, in the extraction step S2, the preparation of the red wolfberry puree includes the following steps: S21. After washing, selecting, and picking out impurities from the ripe fruits of red wolfberries, perform juicing or pulping to obtain a red wolfberry pulp with juice; S22. Grind the red wolfberry pulp through a colloid mill to obtain a colloidal juice; S23. Homogenize the slurry, and the homogenization equipment uses a high-pressure homogenizer at 45 Mpa; S24. Place it in a storage tank and perform tubular sterilization, and the sterilization temperature is 85°C to 89°C.

[0008] Preferably, in the step S21, it includes fresh fruit soaking, spraying water for cleaning, bubbling cleaning, and spraying cleaning, and use a hammer crusher to crush it.

[0009] Preferably, in the extraction step S2, the weight ratio of the red wolfberry puree to the black wolfberry powder is 1:1.

[0010] Preferably, in the extraction step S2, the water temperature is 10°C to 30°C.

[0011] Preferably, in the separation step S3, the filtration mesh number of the plate centrifugal filter is 30 to 60 meshes.

[0012] Preferably, in the separation step S3, the rotational speed frequency of the plate centrifugal filter is controlled at 15 to 25 Hz.

[0013] Preferably, in the separation step S3, the extracted liquid obtained by separation is placed in a cold storage condition at a temperature of 5°C to 16°C.

[0014] Preferably, in the sterilization step S4, the temperature in the first stage is 55°C to 65°C, and the sterilization time is 15 minutes to 40 minutes.

[0015] Preferably, in the sterilization step S4, the temperature in the second stage is 85°C to 98°C, and the sterilization time is 5 seconds to 15 seconds.

[0016] The technical solution adopted in this application can achieve the following beneficial effects:

[0017] Crush the dried black wolfberries into black wolfberry powder under the environmental conditions of a temperature of 23°C and a relative humidity of 20%, mix the black wolfberry powder with water in a ratio, and add red wolfberry puree to obtain a red and black wolfberry powder slurry. Separate the pulp and residue of the red and black wolfberry powder slurry through a plate centrifugal filter to obtain an extracted liquid, and then perform segmented sterilization on the extracted liquid, from long-term low-temperature sterilization to instantaneous high-temperature sterilization, and then rapidly reduce the temperature to complete the sterilization process. By adding red wolfberry puree during extraction, the extraction amount of proanthocyanidins is increased, and the extracted proanthocyanidins have health care effects such as enhancing immunity and anti-free radical while having health care effects, so as to better play the role of the effects. Detailed implementation mode

[0018] To facilitate the understanding of this application, the following will provide a more comprehensive description of this application. However, this application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, these embodiments are provided to make the disclosure of this application more thoroughly and comprehensively understood.

[0019] It should be noted that when a device is considered to be "connected" to another device, it can be directly connected to the other device or there may be an intermediate device present. The terms "inside", "top", "upper", "lower", "above", "below" and similar expressions used herein are for illustrative purposes only and do not represent the only embodiments.

[0020] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which this application belongs. The terms used in the description of this application herein are only for the purpose of describing specific embodiments and are not intended to limit this application. The term "and / or" used herein includes any and all combinations of one or more of the related listed items.

[0021] In a preferred embodiment, an extraction method 10 for efficiently extracting proanthocyanidins from Lycium ruthenicum Murr. original pulp includes the following steps: S1. Crushing, crushing dried Lycium ruthenicum Murr. fruits into Lycium ruthenicum Murr. powder under the conditions of a temperature of 20°C to 26°C and a relative humidity of 15% to 25%; S2. Extraction, mixing the Lycium ruthenicum Murr. powder, water and Lycium barbarum L. original pulp for extraction for 30 minutes to 150 minutes to obtain a Lycium ruthenicum Murr. and Lycium barbarum L. powder slurry, wherein the ratio of water to Lycium ruthenicum Murr. powder is 0:1 - 10:1; S3. Separation, separating the slurry and residue of the Lycium ruthenicum Murr. and Lycium barbarum L. powder slurry through a plate centrifugal filter to obtain an extract; S4. Sterilization: performing segmented sterilization and cooling treatment on the extract; the pre-sterilization in the first stage is long-term sterilization at low temperature; the second stage is high-temperature instantaneous sterilization; the third stage rapidly drops from the high temperature in the second stage to low temperature; S5. Aseptic filling, filling the sterilized extract under aseptic conditions. For example, crushing dried Lycium ruthenicum Murr. fruits into Lycium ruthenicum Murr. powder under the environmental conditions of a temperature of 23°C and a relative humidity of 20%, mixing the Lycium ruthenicum Murr. powder with water in proportion, and adding Lycium barbarum L. original pulp to obtain a Lycium ruthenicum Murr. and Lycium barbarum L. powder slurry, separating the slurry and residue of the Lycium ruthenicum Murr. and Lycium barbarum L. powder slurry through a plate centrifugal filter to obtain an extract, and then performing segmented sterilization on the extract, from long-term low-temperature sterilization to instantaneous high-temperature sterilization, and then rapidly reducing the temperature to complete the sterilization process. By adding Lycium barbarum L. original pulp during extraction, the extraction amount of proanthocyanidins is increased, and the extracted proanthocyanidins have health care effects such as enhancing immunity and anti-free radical while having other health care effects, so as to better exert the efficacy.

[0022] Further, in the extraction step S2, the preparation of the red wolfberry pulp includes the following steps: S21. After washing, selecting, and picking out impurities from the mature fruits of red wolfberries, perform juicing or pulping to obtain a red wolfberry pulp with juice; S22. Grind the red wolfberry pulp through a colloid mill to obtain a colloidal juice; S23. Homogenize the slurry, and the homogenization equipment uses a high-pressure homogenizer at 45 Mpa; S24. Place it in a storage tank and perform tube sterilization, and the sterilization temperature is 85°C to 89°C. For example, take 20 kg of fresh wolfberries, rinse them thoroughly with clean water and drain, obtain clean wolfberry fruits, crush the obtained clean wolfberry fruits to obtain wolfberry gum, then grind the wolfberry gum through a colloid mill, place the ground colloidal juice into a high-pressure homogenizer at 45 Mpa for homogenization, store the obtained wolfberry pulp in a storage tank, add 0.1% vitamin C, and then heat it to 87°C and keep it for 5 s to obtain wolfberry pulp.

[0023] Further, in the step S21, it includes fresh fruit soaking, water spraying cleaning, bubbling cleaning, and spray cleaning, and a hammer crusher is used to crush it. For example, first put the dried fruits into a soaking tank for pre-cleaning, then pass through a Z-type elevator for secondary cleaning, then enter a bubbling machine for three times of cleaning through bubbling and tumbling, and finally put it into a spray cleaning machine for the final cleaning. After cleaning, put it into a hammer crusher to crush the cleaned dried fruits into gum.

[0024] Specifically, in the extraction step S2, the weight ratio of the red wolfberry pulp to the black wolfberry powder is 1:1. For example, after adding the black wolfberry powder to the extraction device, add red wolfberry pulp with the same weight as the black wolfberry powder, and after stirring, fully mix the black wolfberry solution and the red wolfberry pulp.

[0025] Further, in the extraction step S2, the water temperature is 10°C to 30°C. For example, oligomeric proanthocyanidins are easily soluble in water. As the degree of polymerization increases, its solubility in water decreases. Select 20°C cold water for the extraction of proanthocyanidins, so that the temperatures of the red wolfberry pulp and water are both 20°C, thereby making the extraction of proanthocyanidins more stable. And in an acidic environment, the extraction efficiency of proanthocyanidins is higher and more stable.

[0026] In one embodiment, for the convenience of operation, in the separation step S3, the filtration mesh number of the plate centrifugal filter is 30 to 60 meshes. For example, adopt barrel filtration, reduce the filtration mesh number to 50 meshes, filter out the high polymers that are not easily soluble in water and the impurities with a mesh number less than 50 meshes, and leave the oligomers that are easily soluble in water, so that the separation and filtration are more simple and convenient.

[0027] Furthermore, in the separation step S3, the rotational speed frequency of the plate centrifuge filter is controlled at 15 - 25 Hz. For example, black goji berries are ground into black goji berry powder with a mesh size of 20. After leaching, the substances soluble in water in the black goji berry powder dissolve into the black goji berry powder slurry, and the insoluble substances are still mixed in the black goji berry powder slurry. When the rotational speed frequency is less than 15 Hz, the insoluble substances cannot be separated out. When the rotational speed frequency is greater than 25 Hz, both the insoluble substances and the easily soluble substances in the black goji berry powder slurry will be separated out. By controlling the rotational speed frequency of the centrifuge at 20 Hz, most of the insoluble substances can be separated out, thereby improving the purity of the leaching solution and reducing the content of impurities.

[0028] Furthermore, in the separation step S3, the obtained leaching solution is placed in a cold storage condition at a temperature of 5°C - 16°C. For example, the filtered leaching solution is cold stored at a temperature of 15°C. Low-temperature cold storage removes impurities such as proteins that affect the stability of proanthocyanidins, and at the same time avoids the degradation of proanthocyanidins caused by high temperature, ensuring the stability of proanthocyanidins.

[0029] In the embodiment, for the consideration of stability, in the sterilization step S4, the temperature in the first stage is 55°C - 65°C, and the sterilization time is 15 minutes - 40 minutes. For example, when the temperature in the first stage is set at 55°C and the sterilization time is 30 minutes, the content of proanthocyanidins is detected to be 0.673%, and the microbial content is 1535 CFU / mL. When the sterilization time is 40 minutes, the content of proanthocyanidins is detected to be 0.641%, and the microbial content is 1690 CFU / mL. When the temperature is set at 60°C and the sterilization time is 30 minutes, the content of proanthocyanidins is detected to be 0.608%, and the microbial content is 950 CFU / mL. When the sterilization time is 40 minutes, the content of proanthocyanidins is detected to be 0.575%, and the microbial content is 1235 CFU / mL. When the temperature is set at 65°C and the sterilization time is 30 minutes, the content of proanthocyanidins is detected to be 0.619%, and the microbial content is 745 CFU / mL. When the sterilization time is 40 minutes, the content of proanthocyanidins is detected to be 0.545%, and the microbial content is 895 CFU / mL. According to the detection of the proanthocyanidin content, it is most appropriate to select a temperature of 55°C and a sterilization time of 30 minutes as the sterilization conditions for the first stage.

[0030] Specifically, during the sterilization in step S4, the temperature in the second stage is 85°C to 98°C, and the sterilization time is 5 seconds to 15 seconds. For example, when the temperature in the second stage is set to 85°C and the sterilization time is 15 seconds, on the 7th day, it is dark purple, with a harmonious combination of sour and sweet and a mellow taste, and the content of proanthocyanidins is 6.01 g / 100 g. On the 14th day, it is purple, with a harmonious combination of sour and sweet and slightly thinner, and the content of proanthocyanidins is 4.41 g / 100 g. On the 21st day, it is brown, slightly sweet, and thinner, and the content of proanthocyanidins is 2.39 g / 100 g. On the 35th day, it is brown and weak, and the content of proanthocyanidins is 1.51 g / 100 g. When the temperature in the second stage is set to 92°C and the sterilization time is 15 seconds, on the 7th day, it is dark purple, with a harmonious combination of sour and sweet and a mellow taste, and the content of proanthocyanidins is 6.31 g / 100 g. On the 14th day, it is dark purple, with a harmonious combination of sour and sweet and a mellow taste, and the content of proanthocyanidins is 5.21 g / 100 g. On the 21st day, it is purple, with a harmonious combination of sour and sweet and slightly thinner, and the content of proanthocyanidins is 4.19 g / 100 g. On the 35th day, it is light purple, slightly sweet, and thin, and the content of proanthocyanidins is 3.09 g / 100 g. When the temperature is set to 98°C and the sterilization time is 15 seconds, on the 7th day, it is dark purple, with a harmonious combination of sour and sweet and a mellow taste, and the content of proanthocyanidins is 6.11 g / 100 g. On the 14th day, it is purple, with a harmonious combination of sour and sweet and slightly thinner, and the content of proanthocyanidins is 4.98 g / 100 g. On the 21st day, it is light purple, slightly sweet, and thin, and the content of proanthocyanidins is 3.02 g / 100 g. On the 35th day, it is brown and weak, and the content of proanthocyanidins is 1.97 g / 100 g. Judging from the anthocyanin content and color on the 35th day, when the temperature is 92°C, the high-temperature sterilization effect in the second stage is the most suitable, with a long storage period and the best antioxidant capacity.

[0031] Further, during the sterilization in step S4, the temperature for the extremely rapid cooling in the third stage is 20°C to 25°C. For example, after the high-temperature sterilization in the second stage, the temperature is rapidly reduced. When the temperature is reduced to 23°C, it can avoid the degradation of proanthocyanidins caused by too long high-temperature time and ensure the stability of proanthocyanidins at the same time. Through the sterilization process of long-term low temperature, instantaneous high temperature and extremely rapid cooling, it can not only accurately meet the food safety drinking standard requirements for the coliform group and total number of colonies in the black wolfberry extract, but also maximize the stability of proanthocyanidins while specifically killing different bacterial groups, ensuring the biological safety indicators of the product and the stability of proanthocyanidins.

[0032] To make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below.

[0033] Example 1

[0034] Step 1: Pulverize the collected and cleaned black wolfberries into black wolfberry powder under the conditions of a temperature of 25°C and a relative humidity of 20%.

[0035] Step 2: Select 20 parts by weight of black wolfberry powder, 120 parts by weight of water at 15°C, and 20 parts by weight of red wolfberry pulp. Add them to the extraction device in the order of water first and then materials, and perform extraction to obtain 160 parts by weight of black wolfberry powder slurry;

[0036] Step 3: Put the red and black wolfberry powder slurry into a plate centrifugal filter with a filtration mesh of 50 meshes to separate the pulp and residue, and obtain the extract;

[0037] Step 4: Perform segmented sterilization and cooling treatment on the extract after cold storage; the pre-sterilization temperature in the first stage is 55°C, and the sterilization duration is 30 minutes; the sterilization temperature in the second stage is 92°C, and the sterilization duration is 15 seconds; the sterilization temperature in the third stage is 23°C;

[0038] Step 5: After sterilization, take out 100 parts by weight of the extract and detect the content of proanthocyanidins;

[0039] Step 6: Extract 1 part by weight of proanthocyanidins and detect the contents of proanthocyanidin oligomers and polymers.

[0040] Repeat Step 3 to Step 6;

[0041] In Step 2, change the extraction solvent and solute:

[0042] Scheme 1: Select 20 parts by weight of black wolfberry powder, 120 parts by weight of water at 20°C, and 20 parts by weight of red wolfberry pulp;

[0043] Scheme 2: Select 20 parts by weight of black wolfberry powder and 120 parts by weight of water at 20°C;

[0044] Scheme 3: Select 20 parts by weight of black wolfberry powder and 20 parts by weight of red wolfberry pulp.

[0045]

[0046] When adding red wolfberry pulp with the same weight as black wolfberry powder during extraction, due to the characteristic that they can dissolve in each other through an acidic solution, the proanthocyanidins in the black wolfberry powder can be fused with the red wolfberry pulp, increasing the content of extracted proanthocyanidins. When the ratio of red wolfberry pulp: water: black wolfberry powder is 1:6:1, the content of extracted proanthocyanidins is 168.3% of that extracted when the ratio of red wolfberry pulp: water is 1:6, and is 448.7% of that extracted when the ratio of red wolfberry pulp: black wolfberry powder is 1:1.

[0047] Example 2:

[0048] Step 1: Crush the collected and cleaned black wolfberries into black wolfberry powder under the conditions of a temperature of 25°C and a relative humidity of 20%;

[0049] Step 2: Select 20 parts by weight of black wolfberry powder, 120 parts by weight of water at 20°C, and 20 parts by weight of red wolfberry pulp. Add them to the extraction device in the order of water first and then materials, and perform extraction to obtain 160 parts by weight of black wolfberry powder slurry;

[0050] Repeat steps 3 to 6 in Example 1;

[0051] In step 2, change the parts by weight of the red wolfberry pulp, while keeping 20 parts by weight of black wolfberry powder and 120 parts by weight of water at 20°C unchanged:

[0052] Scheme 4: The red wolfberry pulp is 15 parts by weight;

[0053] Scheme 5: The red wolfberry pulp is 20 parts by weight;

[0054] Scheme 6: The red wolfberry pulp is 25 parts by weight.

[0055]

[0056] Under the conditions of the same water temperature and the same parts by weight, adding different parts by weight of red wolfberry pulp also results in different contents of proanthocyanidins extracted. When the parts by weight of the added red wolfberry pulp is 20 parts by weight, the content of the extracted proanthocyanidins is 6.73 parts by weight. Comparing with Scheme 5, when the red wolfberry pulp is 25 parts by weight, the parts by weight of the used red wolfberry pulp increases, but the parts by weight of the extracted proanthocyanidins are similar, and part of the red wolfberry pulp is wasted. Moreover, the content of oligomers and polymers in each 1 part by weight of proanthocyanidins is similar. In comparison, the extraction effect is the best when the red wolfberry pulp is 20 parts by weight.

[0057] Example 3

[0058] Step 1: Crush the collected and cleaned black wolfberries into black wolfberry powder under the conditions of a temperature of 25°C and a relative humidity of 20%;

[0059] Step 2: Select 20 parts by weight of black wolfberry powder, 120 parts by weight of water at 20°C, and 20 parts by weight of red wolfberry pulp. Add them to the extraction device in the order of water first and then materials, and perform extraction to obtain 160 parts by weight of black wolfberry powder slurry;

[0060] Repeat steps 3 to 6 in Example 1;

[0061] In step 2, change the water temperature of 120 parts by weight of water, while keeping 20 parts by weight of black wolfberry powder and 20 parts by weight of red wolfberry pulp unchanged:

[0062] Scheme 7: 120 parts by weight of water at 15°C;

[0063] Scheme 8: 120 parts by weight of water at 20°C;

[0064] Scheme 9: 120 parts by weight of water at a water temperature of 25°C;

[0065] Scheme 10: 120 parts by weight of water at a water temperature of 30°C;

[0066] Scheme 11: 120 parts by weight of water at a water temperature of 35°C.

[0067]

[0068] When the extraction water temperature is 20°C, the content of proanthocyanidins is 6.73 parts by weight. Compared with Scheme 8, when the extraction water temperature is 25°C, the content of proanthocyanidins decreases by 8.8%. When the extraction water temperature is 30°C, the content of proanthocyanidins decreases by 12.9%. When the extraction water temperature is 35°C, the content of proanthocyanidins decreases by 15.2%. When the extraction water temperature is 15°C, the content of proanthocyanidins decreases by 7.7%. As the extraction water temperature increases, the stability of proanthocyanidins decreases, and the content of oligomers in proanthocyanidins decreases, and the extraction content of proanthocyanidins is lower than that of the previous scheme. Using water at a low temperature of 20°C can ensure the stability of proanthocyanidins in the red wolfberry puree, and at the same time improve the stability of the extracted proanthocyanidins during the extraction of black wolfberry powder, thereby increasing the extraction amount of proanthocyanidins and the content of oligomers in the extracted proanthocyanidins.

[0069] Comparing Example 1, Example 2 and Example 3, by adding red wolfberry puree in Example 1, the extraction amount of proanthocyanidins extracted from black wolfberries is increased through the property of similar dissolution. In Example 2, by adjusting the proportion of red wolfberry puree, the optimal proportion by weight is selected to avoid waste of raw materials. In Example 3, the water temperature during extraction is adjusted, and the stability of proanthocyanidins is increased by low temperature, reducing the probability of proanthocyanidin degradation and failure, thereby increasing the content of extracted proanthocyanidins. According to the comparison of Example 1, Example 2 and Example 3, the ratio of black wolfberry powder, water at a water temperature of 20°C and red wolfberry puree by weight of 1:6:1 is selected as the optimal scheme, and the prepared red and black wolfberry puree has the health care effects of enhancing immunity of red wolfberry puree and anti-free radicals of black wolfberry puree.

[0070] The above embodiments only illustrate the arrangement mode of the equipment of the present application. The description is relatively specific and detailed, but it should not be construed as a limitation on the scope of the patent application; it should be noted that for those of ordinary skill in the art, without departing from the concept of the present application, several adjustments and improvements can still be made, and these all belong to the protection scope of the present application; therefore, the protection scope of the patent of the present application shall be subject to the appended claims.

Claims

1. An extraction method for efficiently extracting proanthocyanidins from the original pulp of Lycium ruthenicum Murray and Lycium barbarum L., characterized in that, It includes the following steps: S1. Crushing: Crush the dried wolfberry fruits into wolfberry powder under the conditions of a temperature of 20°C to 26°C and a relative humidity of 15% to 25%. S2. Extraction: Mix the wolfberry powder, water and the original red wolfberry pulp and extract for 30 minutes to 150 minutes to obtain a red and black wolfberry powder slurry, where the weight ratio of water to wolfberry powder is 0:1 - 10:

1. S3. Separation: Separate the pulp and residue of the red and black wolfberry powder slurry through a plate centrifugal filter to obtain the extract. S4. Sterilization: Perform staged sterilization and cooling treatment on the extract. The first-stage pre-sterilization is long-time sterilization at low temperature. The second stage is high-temperature instantaneous sterilization. The third stage rapidly drops from the high temperature in the second stage to low temperature. S5. Aseptic filling: Fill the sterilized extract under aseptic conditions. Among them, in step S2, the preparation of the original red wolfberry pulp includes the following steps: S21. After washing, cleaning, sorting and removing impurities from the mature red wolfberry fruits, perform juicing or pulping treatment to obtain a red wolfberry pulp with juice. S22. Grind the red wolfberry pulp through a colloid mill to obtain a colloidal juice. S23. Homogenize the slurry, and the homogenization equipment uses a high-pressure homogenizer at 45 Mpa. S24. Put it into a storage tank and perform tube sterilization, and the sterilization temperature is 85°C to 89°C.

2. The extraction method of proanthocyanidins from Lycium ruthenicum Murr. pulp as claimed in claim 1, characterized in that, In step S21, it includes fresh fruit soaking, spraying cleaning, bubbling cleaning and spraying cleaning, and uses a hammer crusher to crush it.

3. The extraction method of efficiently extracting proanthocyanidins from Lycium ruthenicum Murr. pulp as described in claim 1, wherein, In step S2 extraction, the weight ratio of the original red wolfberry pulp to the wolfberry powder is 1:

1.

4. The extraction method of proanthocyanidins from Lycium ruthenicum Murray pulp as claimed in claim 3, wherein, In step S2 extraction, the water temperature is 10°C to 30°C.

5. The extraction method of efficiently extracting proanthocyanidins from Lycium ruthenicum Murr. pulp as described in claim 1, characterized in that, In step S3 separation, the filtration mesh number of the plate centrifugal filter is 30 - 60 meshes.

6. The extraction method of efficiently extracting proanthocyanidins from Lycium ruthenicum Murr. pulp as described in claim 5, characterized in that, In step S3 separation, the rotational speed frequency of the plate centrifugal filter is controlled at 15 - 25 Hz.

7. The extraction method of efficiently extracting proanthocyanidins from Lycium ruthenicum Murray pulp according to claim 6, characterized in that, In step S3 separation, the obtained extract is put into a cold storage condition at a temperature of 5°C to 16°C.

8. The extraction method of proanthocyanidins from Lycium ruthenicum Murray pulp as claimed in claim 1, characterized in that In step S4 sterilization, the temperature of the first stage is 55°C to 65°C, and the sterilization time is 15 minutes to 40 minutes.

9. The extraction method of the high-efficiency extraction of proanthocyanidins from the original pulp of Lycium ruthenicum Murray as described in claim 8, characterized in that, In step S4 sterilization, the temperature of the second stage is 85°C to 98°C, and the sterilization time is 5 seconds to 15 seconds.

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