Novel processing method of elaeagnus angustifolia capable of strengthening spleen and stopping diarrhea
By precisely removing the peel and pit of the jujube fruit and combining it with refined processing techniques, a highly efficient jujube powder is formed, which solves the problems of low flavonoid content and uneven product quality, and improves the spleen-strengthening and diarrhea-relieving effects as well as resource utilization efficiency.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-30
- Publication Date
- 2026-04-10
AI Technical Summary
Existing methods for processing jujubes fail to effectively remove the peel and pit, resulting in low flavonoid content, which affects their spleen-strengthening and diarrhea-relieving effects. This also leads to uneven product quality, high processing difficulty, and impacts product stability and market promotion.
By precisely removing the peel and pit of the jujube fruit, combined with 50-80 mesh sieve crushing and 20-60s fine pulping process, the steaming and drying process is optimized to form a uniform and delicate jujube surface. Water bath or high pressure sterilization and cooling are used to increase the content of total flavonoids, tannins and polysaccharides.
It significantly increased the concentration of total flavonoids, tannins and polysaccharides in the pulp of Elaeagnus angustifolia, improved the taste and efficacy of the product, increased resource utilization efficiency, and met the processing needs of high-quality and high-efficacy Elaeagnus angustifolia.
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Abstract
Description
Technical Field
[0001] This application relates to the field of traditional Chinese medicine processing, specifically to a novel processing method for jujube that enhances spleen function and stops diarrhea. Background Technology
[0002] As a traditional food and medicine ingredient, the sand date (Elaeagnus angustifolia) is widely distributed in Northwest my country. Its pulp is rich in sugars, vitamins, minerals, and various bioactive components. In Traditional Chinese Medicine, it is believed to have spleen-strengthening, diarrhea-relieving, qi-tonifying, and mind-calming effects, and has long been used to regulate spleen and stomach function and improve diarrhea symptoms. With the popularization of healthy eating concepts, the medicinal and edible value of the sand date has received increasing attention, leading to a gradual increase in demand for processed sand date products.
[0003] However, existing processing techniques for sea buckthorn have many shortcomings, limiting the full realization of its spleen-strengthening and diarrhea-relieving effects and the improvement of product quality. Traditional sea buckthorn processing often involves processing the peel and pit directly, followed by simple washing and then crushing or steaming, without targeted treatment of the peel and pit. On the one hand, the peel of sea buckthorn is relatively rough, rich in fiber and some tannins, which not only affects the taste of the processed product and reduces the eating experience, but may also irritate people with sensitive gastrointestinal tracts, hindering the regulation of spleen and stomach function. On the other hand, the pit of sea buckthorn is hard and has no direct edible value. Moreover, the components contained in the pit differ from those in the pulp. Processing with the pit will dilute the concentration of spleen-strengthening and diarrhea-relieving active ingredients in the pulp, resulting in a significant reduction in product efficacy. At the same time, processing with the peel and pit increases the difficulty of subsequent crushing and refining processes, resulting in uneven particle size, affecting drying efficiency and the stability of the finished product, and making it prone to clumping, spoilage, and other problems, which are not conducive to long-term product preservation and market promotion.
[0004] Furthermore, existing processing methods for sea buckthorn lack precision in screening, grading, and controlling processing parameters, leading to inconsistent product quality and failing to meet consumer demand for high-quality, high-efficacy processed sea buckthorn products. Therefore, there is an urgent need for a novel processing method that specifically addresses these issues, fully leveraging the spleen-strengthening and diarrhea-relieving effects of sea buckthorn through optimized processing techniques, thus providing technical support for the efficient utilization of sea buckthorn resources. Summary of the Invention
[0005] To address the issues of low flavonoid content and poor spleen and stomach function regulation in jujube prepared using traditional methods, this application proposes a novel processing method for jujube that enhances spleen-strengthening and diarrhea-relieving effects, thus solving the problem of low flavonoid content and improving the spleen-strengthening and diarrhea-relieving effects.
[0006] This application discloses a novel processing method for jujubes that enhance spleen function and stop diarrhea, comprising the following steps: raw material preparation, removal of pits and peels, crushing, steaming, refining and drying, canning, sealing, sterilization and cooling, wherein the raw material is jujube.
[0007] Preferably, the steps specifically include: (1) Raw material preparation: Classify the jujubes according to their color and quality, and wash them repeatedly with clean water 3-4 times to remove surface dust and obtain the screened jujubes; (2) Remove the pits and peels: Remove the peels and pits from the screened jujubes, crush and sieve to obtain crushed jujube pulp; (3) Steaming: The crushed jujube pulp is steamed for a specific time to obtain steamed jujube pulp; (4) Refining and drying: Put the steamed jujube pulp into a pulping machine to obtain jujube flour, and place the jujube flour in a ventilated and shady place to dry to obtain dried jujube flour; (5) Packing and sealing: Fill the bag with jujube powder, gently squeeze out the air inside the bag, and seal it tightly to obtain the sealed jujube powder; (6) Sterilization and cooling: Sterilize the sealed jujube surface. After sterilization, immediately remove it and place it in a cool place to cool naturally to room temperature, and then transfer it to a cool and dry place or refrigerate it.
[0008] Preferably, in step (2), the sieving is performed through a 50-80 mesh sieve.
[0009] Preferably, in step (3), the specific time is 15-30 minutes.
[0010] Preferably, in step (4), the pulping time of the pulper is 20-60s.
[0011] Preferably, in step (6), the sterilization is either water bath sterilization or high pressure sterilization.
[0012] Preferably, the water bath sterilization involves adding water to a pot, placing a steamer basket inside, placing the container filled with jujube flour on the steamer basket, bringing it to a boil over high heat, then reducing the heat to low to maintain the water temperature for sterilization.
[0013] Preferably, the water temperature is maintained at 80-85℃ for 20-25 minutes.
[0014] Preferably, the sterilization process also includes a sterilization time of 20-25 minutes.
[0015] Preferably, the high-pressure sterilization is performed at 121-126°C for 15-30 minutes.
[0016] Preferably, the preparation method is applied to jujube flour.
[0017] As a traditional Chinese medicine, the sand date (Elaeagnus pungens) has the effect of strengthening the spleen and stopping diarrhea, and is often used to treat indigestion and diarrhea. However, the existing processing standards (Gansu Province Traditional Chinese Medicine Processing Standards) only require the removal of impurities, without specifying the removal of the peel and pit, which may lead to impurities or affect the efficacy. Traditional Chinese medicine theory believes that the pit has a "laxative" effect; the peel has a low total flavonoid content, and removing it can reduce interference from ineffective components and improve the purity of the medicine. In addition, the flesh of the sand date is rich in tannins, polysaccharides, and amino acids, which have astringent, anti-inflammatory, and antioxidant properties, and can enhance the ability to strengthen the spleen and stop diarrhea. Based on the traditional sand date noodles of the Hexi Corridor, a new processing technology is proposed—removing the pit and peel, and using only the flesh. This conforms to the concept of "medicine and food sharing the same origin" in traditional Chinese medicine and can optimize the efficacy.
[0018] The beneficial effects of the embodiments in this application are as follows: (1) Enhanced spleen-strengthening and diarrhea-relieving effects: By precisely removing the high-oil (which easily antagonizes the diarrhea-relieving effect) pits and low-flavonoid peels, the dilution of ineffective components is avoided, significantly increasing the concentration of active ingredients such as total flavonoids, tannins, polysaccharides, and amino acids in the fruit pulp of the jujube. The total flavonoid content reaches 8.56-8.63 mg / g, the tannin content is close to 9.83-9.87%, and the polysaccharide content is 7.67-7.81%. These components have astringent, anti-inflammatory, and antioxidant properties, greatly enhancing the effects of regulating the spleen and stomach and improving diarrhea, thus solving the problem of low flavonoid content and poor efficacy in traditional processing.
[0019] (2) Optimize product taste experience: After removing the rough peel and hard pit, the product is pulverized by a 50-80 mesh sieve and refined pulping process for 20-60 seconds. The finished product has a uniform and delicate texture, without any grainy or gritty feel. This completely improves the rough taste of traditional products with peel and pit, reduces the stimulation of peel fiber to people with sensitive gastrointestinal tracts, and enhances the comfort of eating.
[0020] (3) Improve resource utilization efficiency: Focus on the core functional parts of the jujube pulp, remove the fruit pits and inefficient peels that have no edible value, avoid the use of ineffective components in processing resources, reduce the difficulty and energy consumption of subsequent crushing and refining processes, and achieve efficient and precise utilization of jujube resources, which is in line with the concept of food and medicine homology and the trend of green processing. Detailed Implementation
[0021] The technical solutions of this application will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments in this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.
[0022] The jujube used in the following examples is a commercially available Chinese herbal medicine, and all other reagents are commercially available.
[0023] Example 1 Preparation of jujube flour (water bath sterilization) (1) Raw material preparation 1) Raw material selection: Select fresh, ripe jujubes that are intact, free from mold and pests; 2) Grade the raw materials according to color (light yellow, dark yellow) and size (diameter 1.0-1.5cm) to ensure uniformity in each batch; 3) Cleaning: Put the graded jujubes into clean water and rinse them repeatedly 3-4 times, changing the water each time until the water is clear, in order to remove surface dust, pesticide residues and impurities; 4) Draining: After washing, place the container on a sieve or stainless steel filter tray to drain naturally for 10-15 minutes to avoid residual moisture affecting subsequent processes.
[0024] (2) Remove the pit and peel from the fruit. Pitting and peeling: Use a small pitting machine to remove all the pits and outer skin of the jujube, leaving the flesh intact.
[0025] (3) Crushing and sieving 1) Coarse crushing: Put the pitted and peeled pulp into a stainless steel crusher and coarsely crush it to a particle size of about 5mm. 2) Sieving: Use a 50-mesh metal sieve for secondary sieving. Collect the fine pieces of fruit pulp that pass through the sieve to obtain the jujube pulp. Unqualified coarse particles are returned to the crusher for further processing.
[0026] (4) Steaming 1) Plating: Spread the selected jujube flesh evenly in a stainless steel steaming pan, about 1cm thick; 2) Steaming time: Place in a steamer with boiling water and steam for 15 minutes. Keep the lid tightly closed during the process to prevent steam leakage. 3) Remove from the pot: After steaming, remove the food and let it sit for 2-3 minutes to allow it to cool down naturally to about 40°C to prevent the high temperature from causing the subsequent pulping machine to overheat.
[0027] (5) Refining and drying (to make jujube flour) 1) Pulping: Pour the steamed jujube flesh into a stainless steel pulping machine; 2) Pulping time 20s, speed 5000rpm, until a uniform and fine mud-like "sand date powder" is formed; 3) Spreading and drying: Spread the prepared jujube powder evenly on a clean food-grade stainless steel tray or bamboo mat, about 3-5mm thick; place it in a well-ventilated, cool, and dark dry environment (relative humidity 45-55%) and air dry naturally for 10 hours, until the surface moisture drops to 10-12% (it can be judged by lightly pressing with a finger and it is not sticky); if the weather is humid, a low-temperature air dryer (30-35℃) can be used to accelerate the drying process to avoid nutrient loss due to high temperature.
[0028] (6) Packing and sealing 1) Filling: Use food-grade glass bottles and sterilize them at 126℃ for 15 minutes in advance; 2) Filling: Use a stainless steel spoon or an automatic filling machine to fill the jar with the dried jujube powder, filling it to about 1cm above the jar opening; 3) Venting: Gently press the surface of the jujubes inside the jar to expel the air and ensure that no air bubbles remain; 4) Sealing: Immediately use a dedicated sealing machine to seal the opening tightly (screw cap or metal cap) to prevent secondary contamination.
[0029] (7) Water bath sterilization and cooling 1) Place the sealed jar in a pot of water, with the water level slightly above the jar opening; 2) First, bring the water to a boil over high heat, then reduce to low heat and maintain at 80℃ for 20 minutes; 3) After completion, remove the container and place it in a cool, ventilated place to cool naturally to room temperature to obtain the final sterilized jujube flour.
[0030] Example 2 Preparation of jujube flour (water bath sterilization) (1) Raw material preparation 1) Raw material selection: Select fresh, ripe jujubes that are intact, free from mold and pests; 2) Grade the raw materials according to color (light yellow, dark yellow) and size (diameter 1.0-1.5cm) to ensure uniformity in each batch; 3) Cleaning: Put the graded jujubes into clean water and rinse them repeatedly 3-4 times, changing the water each time until the water is clear, in order to remove surface dust, pesticide residues and impurities; 4) Draining: After washing, place the container on a sieve or stainless steel filter tray to drain naturally for 10-15 minutes to avoid residual moisture affecting subsequent processes.
[0031] (2) Remove the pit and peel from the fruit. Pitting and peeling: Use a small pitting machine to remove all the pits and outer skin of the jujube, leaving the flesh intact.
[0032] (3) Crushing and sieving 1) Coarse crushing: Put the pitted and peeled pulp into a stainless steel crusher and coarsely crush it to a particle size of about 5mm. 2) Sieving: Use a 70-mesh metal sieve for secondary sieving. Collect the fine pieces of fruit pulp that pass through the sieve to obtain the jujube pulp. Unqualified coarse particles are returned to the crusher for further processing.
[0033] (4) Steaming 1) Plating: Spread the selected jujube flesh evenly in a stainless steel steaming pan, about 1cm thick; 2) Steaming time: Place in a steamer with boiling water and steam for 25 minutes. Keep the lid tightly closed during the process to prevent steam leakage. 3) Remove from the pot: After steaming, remove the food and let it sit for 2-3 minutes to allow it to cool down naturally to about 40°C to prevent the high temperature from causing the subsequent pulping machine to overheat.
[0034] (5) Refining and drying (to make jujube flour) 1) Pulping: Pour the steamed jujube flesh into a stainless steel pulping machine; 2) Pulping time 40s, speed 4000rpm, until a uniform and fine mud-like "sand date powder" is formed; 3) Spreading and drying: Spread the prepared jujube powder evenly on a clean food-grade stainless steel tray or bamboo mat, about 3-5mm thick; place it in a well-ventilated, cool, and dark dry environment (relative humidity 45-55%) and air dry naturally for 10 hours, until the surface moisture drops to 10-12% (it can be judged by lightly pressing with a finger and it is not sticky); if the weather is humid, a low-temperature air dryer (30-35℃) can be used to accelerate the drying process to avoid nutrient loss due to high temperature.
[0035] (6) Packing and sealing 1) Filling: Use food-grade glass bottles and sterilize them at 121°C for 30 minutes in advance; 2) Filling: Use a stainless steel spoon or an automatic filling machine to fill the jar with the dried jujube powder, filling it to about 1cm above the jar opening; 3) Venting: Gently press the surface of the jujubes inside the jar to expel the air and ensure that no air bubbles remain; 4) Sealing: Immediately use a dedicated sealing machine to seal the opening tightly (screw cap or metal cap) to prevent secondary contamination.
[0036] (7) Water bath sterilization and cooling 1) Place the sealed jar in a pot of water, with the water level slightly above the jar opening; 2) First, bring the water to a boil over high heat, then reduce to low heat and maintain at 82℃ for 25 minutes; 3) After completion, remove the container and place it in a cool, ventilated place to cool naturally to room temperature to obtain the final sterilized jujube flour.
[0037] Example 3 Preparation of jujube flour (water bath sterilization) (1) Raw material preparation 1) Raw material selection: Select fresh, ripe jujubes that are intact, free from mold and pests; 2) Grade the raw materials according to color (light yellow, dark yellow) and size (diameter 1.5-2.0cm) to ensure uniformity in each batch; 3) Cleaning: Put the graded jujubes into clean water and rinse them repeatedly 3-4 times, changing the water each time until the water is clear, in order to remove surface dust, pesticide residues and impurities; 4) Draining: After washing, place the container on a sieve or stainless steel filter tray to drain naturally for 10-15 minutes to avoid residual moisture affecting subsequent processes.
[0038] (2) Remove the pit and peel from the fruit. Pitting and peeling: Use a small pitting machine to remove all the pits and outer skin of the jujube, leaving the flesh intact.
[0039] (3) Crushing and sieving 1) Coarse crushing: Put the pitted and peeled pulp into a stainless steel crusher and coarsely crush it to a particle size of about 5mm. 2) Sieving: Use an 80-mesh metal sieve for secondary sieving. Collect the fine pieces of fruit pulp that pass through the sieve to obtain the jujube pulp. Unqualified coarse particles are returned to the crusher for further processing.
[0040] (4) Steaming 1) Plating: Spread the selected jujube flesh evenly in a stainless steel steaming pan, about 1cm thick; 2) Steaming time: Place in a steamer with boiling water and steam for 30 minutes. Keep the lid tightly closed during the process to prevent steam leakage. 3) Remove from the pot: After steaming, remove the food and let it sit for 2-3 minutes to allow it to cool down naturally to about 40°C to prevent the high temperature from causing the subsequent pulping machine to overheat.
[0041] (5) Refining and drying (to make jujube flour) 1) Pulping: Pour the steamed jujube flesh into a stainless steel pulping machine; 2) Pulping time 60s, speed 5000rpm, until a uniform and fine mud-like "sand date powder" is formed; 3) Spreading and drying: Spread the prepared jujube powder evenly on a clean food-grade stainless steel tray or bamboo mat, about 3-5mm thick; place it in a well-ventilated, cool, and dark dry environment (relative humidity 45-55%) and air dry naturally for 10 hours, until the surface moisture drops to 10-12% (it can be judged by lightly pressing with a finger and it is not sticky); if the weather is humid, a low-temperature air dryer (30-35℃) can be used to accelerate the drying process to avoid nutrient loss due to high temperature.
[0042] (6) Packing and sealing 1) Filling: Use food-grade glass bottles and sterilize them at 121°C for 30 minutes in advance; 2) Filling: Use a stainless steel spoon or an automatic filling machine to fill the jar with the dried jujube powder, filling it to about 1cm above the jar opening; 3) Venting: Gently press the surface of the jujubes inside the jar to expel the air and ensure that no air bubbles remain; 4) Sealing: Immediately use a dedicated sealing machine to seal the opening tightly (screw cap or metal cap) to prevent secondary contamination.
[0043] (7) Water bath sterilization and cooling 1) Place the sealed jar in a pot of water, with the water level slightly above the jar opening; 2) First, bring the water to a boil over high heat, then reduce to low heat and maintain at 85°C for 25 minutes; 3) After completion, remove the container and place it in a cool, ventilated place to cool naturally to room temperature to obtain the final sterilized jujube flour.
[0044] Example 4 Preparation of jujube flour (autoclaving) (1) Raw material preparation 1) Raw material selection: Select fresh, ripe jujubes that are intact, free from mold and pests; 2) Grade the raw materials according to color (light yellow, dark yellow) and size (diameter 1.0-1.5cm) to ensure uniformity in each batch; 3) Cleaning: Put the graded jujubes into clean water and rinse them repeatedly 3-4 times, changing the water each time until the water is clear, in order to remove surface dust, pesticide residues and impurities; 4) Draining: After washing, place the container on a sieve or stainless steel filter tray to drain naturally for 10-15 minutes to avoid residual moisture affecting subsequent processes.
[0045] (2) Remove the pit and peel from the fruit. Pitting and peeling: Use a small pitting machine to remove all the pits and outer skin of the jujube, leaving the flesh intact.
[0046] (3) Crushing and sieving 1) Coarse crushing: Put the pitted and peeled pulp into a stainless steel crusher and coarsely crush it to a particle size of about 5mm. 2) Sieving: Use a 50-mesh metal sieve for secondary sieving. Collect the fine pieces of fruit pulp that pass through the sieve to obtain the jujube pulp. Unqualified coarse particles are returned to the crusher for further processing.
[0047] (4) Steaming 1) Plating: Spread the selected jujube flesh evenly in a stainless steel steaming pan, about 1cm thick; 2) Steaming time: Place in a steamer with boiling water and steam for 15 minutes. Keep the lid tightly closed during the process to prevent steam leakage. 3) Remove from the pot: After steaming, remove the food and let it sit for 2-3 minutes to allow it to cool down naturally to about 40°C to prevent the high temperature from causing the subsequent pulping machine to overheat.
[0048] (5) Refining and drying (to make jujube flour) 1) Pulping: Pour the steamed jujube flesh into a stainless steel pulping machine; 2) Pulping time 20s, speed 5000rpm, until a uniform and fine mud-like "sand date powder" is formed; 3) Spreading and drying: Spread the prepared jujube powder evenly on a clean food-grade stainless steel tray or bamboo mat, about 3-5mm thick; place it in a well-ventilated, cool, and dark dry environment (relative humidity 45-55%) and air dry naturally for 10 hours, until the surface moisture drops to 10-12% (it can be judged by lightly pressing with a finger and it is not sticky); if the weather is humid, a low-temperature air dryer (30-35℃) can be used to accelerate the drying process to avoid nutrient loss due to high temperature.
[0049] (6) Packing and sealing 1) Filling: Use food-grade glass bottles and sterilize them at 126℃ for 15 minutes in advance; 2) Filling: Use a stainless steel spoon or an automatic filling machine to fill the jar with the dried jujube powder, filling it to about 1cm above the jar opening; 3) Venting: Gently press the surface of the jujubes inside the jar to expel the air and ensure that no air bubbles remain; 4) Sealing: Immediately use a dedicated sealing machine to seal the opening tightly (screw cap or metal cap) to prevent secondary contamination.
[0050] (7) Autoclaving and cooling 1) Place the container in an autoclave (automatic pressure cooker) and add an appropriate amount of distilled water; 2) Set the temperature to 121°C and maintain it for 30 minutes; 3) After completion, allow the pressure to drop naturally, remove the container, and place it in a cool place to cool to room temperature to obtain the final sterilized jujube flour.
[0051] Example 5 Preparation of jujube flour (autoclaving) (1) Raw material preparation 1) Raw material selection: Select fresh, ripe jujubes that are intact, free from mold and pests; 2) Grade the raw materials according to color (light yellow, dark yellow) and size (diameter 1.0-1.5cm) to ensure uniformity in each batch; 3) Cleaning: Put the graded jujubes into clean water and rinse them repeatedly 3-4 times, changing the water each time until the water is clear, in order to remove surface dust, pesticide residues and impurities; 4) Draining: After washing, place the container on a sieve or stainless steel filter tray to drain naturally for 10-15 minutes to avoid residual moisture affecting subsequent processes.
[0052] (2) Remove the pit and peel from the fruit. Pitting and peeling: Use a small pitting machine to remove all the pits and outer skin of the jujube, leaving the flesh intact.
[0053] (3) Crushing and sieving 1) Coarse crushing: Put the pitted and peeled pulp into a stainless steel crusher and coarsely crush it to a particle size of about 5mm. 2) Sieving: Use a 70-mesh metal sieve for secondary sieving. Collect the fine pieces of fruit pulp that pass through the sieve to obtain the jujube pulp. Unqualified coarse particles are returned to the crusher for further processing.
[0054] (4) Steaming 1) Plating: Spread the selected jujube flesh evenly in a stainless steel steaming pan, about 1cm thick; 2) Steaming time: Place in a steamer with boiling water and steam for 25 minutes. Keep the lid tightly closed during the process to prevent steam leakage. 3) Remove from the pot: After steaming, remove the food and let it sit for 2-3 minutes to allow it to cool down naturally to about 40°C to prevent the high temperature from causing the subsequent pulping machine to overheat.
[0055] (5) Refining and drying (to make jujube flour) 1) Pulping: Pour the steamed jujube flesh into a stainless steel pulping machine; 2) Pulping time 40s, speed 4000rpm, until a uniform and fine mud-like "sand date powder" is formed; 3) Spreading and drying: Spread the prepared jujube powder evenly on a clean food-grade stainless steel tray or bamboo mat, about 3-5mm thick; place it in a well-ventilated, cool, and dark dry environment (relative humidity 45-55%) and air dry naturally for 10 hours, until the surface moisture drops to 10-12% (it can be judged by lightly pressing with a finger and it is not sticky); if the weather is humid, a low-temperature air dryer (30-35℃) can be used to accelerate the drying process to avoid nutrient loss due to high temperature.
[0056] (6) Packing and sealing 1) Filling: Use food-grade glass bottles and sterilize them at 121°C for 30 minutes in advance; 2) Filling: Use a stainless steel spoon or an automatic filling machine to fill the jar with the dried jujube powder, filling it to about 1cm above the jar opening; 3) Venting: Gently press the surface of the jujubes inside the jar to expel the air and ensure that no air bubbles remain; 4) Sealing: Immediately use a dedicated sealing machine to seal the opening tightly (screw cap or metal cap) to prevent secondary contamination.
[0057] (7) Autoclaving and cooling 1) Place the container in an autoclave (automatic pressure cooker) and add an appropriate amount of distilled water; 2) Set the temperature to 126°C and maintain it for 15 minutes; 3) After completion, allow the pressure to drop naturally, remove the container, and place it in a cool place to cool to room temperature to obtain the final sterilized jujube flour.
[0058] Example 6 Preparation of jujube flour (autoclaving) (1) Raw material preparation 1) Raw material selection: Select fresh, ripe jujubes that are intact, free from mold and pests; 2) Grade the raw materials according to color (light yellow, dark yellow) and size (diameter 1.5-2.0cm) to ensure uniformity in each batch; 3) Cleaning: Put the graded jujubes into clean water and rinse them repeatedly 3-4 times, changing the water each time until the water is clear, in order to remove surface dust, pesticide residues and impurities; 4) Draining: After washing, place the container on a sieve or stainless steel filter tray to drain naturally for 10-15 minutes to avoid residual moisture affecting subsequent processes.
[0059] (2) Remove the pit and peel from the fruit. Pitting and peeling: Use a small pitting machine to remove all the pits and outer skin of the jujube, leaving the flesh intact.
[0060] (3) Crushing and sieving 1) Coarse crushing: Put the pitted and peeled pulp into a stainless steel crusher and coarsely crush it to a particle size of about 5mm. 2) Sieving: Use an 80-mesh metal sieve for secondary sieving. Collect the fine pieces of fruit pulp that pass through the sieve to obtain the jujube pulp. Unqualified coarse particles are returned to the crusher for further processing.
[0061] (4) Steaming 1) Plating: Spread the selected jujube flesh evenly in a stainless steel steaming pan, about 1cm thick; 2) Steaming time: Place in a steamer with boiling water and steam for 30 minutes. Keep the lid tightly closed during the process to prevent steam leakage. 3) Remove from the pot: After steaming, remove the food and let it sit for 2-3 minutes to allow it to cool down naturally to about 40°C to prevent the high temperature from causing the subsequent pulping machine to overheat.
[0062] (5) Refining and drying (to make jujube flour) 1) Pulping: Pour the steamed jujube flesh into a stainless steel pulping machine; 2) Pulping time 60s, speed 5000rpm, until a uniform and fine mud-like "sand date powder" is formed; 3) Spreading and drying: Spread the prepared jujube powder evenly on a clean food-grade stainless steel tray or bamboo mat, about 3-5mm thick; place it in a well-ventilated, cool, and dark dry environment (relative humidity 45-55%) and air dry naturally for 10 hours, until the surface moisture drops to 10-12% (it can be judged by lightly pressing with a finger and it is not sticky); if the weather is humid, a low-temperature air dryer (30-35℃) can be used to accelerate the drying process to avoid nutrient loss due to high temperature.
[0063] (6) Packing and sealing 1) Filling: Use food-grade glass bottles and sterilize them at 121°C for 30 minutes in advance; 2) Filling: Use a stainless steel spoon or an automatic filling machine to fill the jar with the dried jujube powder, filling it to about 1cm above the jar opening; 3) Venting: Gently press the surface of the jujubes inside the jar to expel the air and ensure that no air bubbles remain; 4) Sealing: Immediately use a dedicated sealing machine to seal the opening tightly (screw cap or metal cap) to prevent secondary contamination.
[0064] (7) Autoclaving and cooling 1) Place the container in an autoclave (automatic pressure cooker) and add an appropriate amount of distilled water; 2) Set the temperature to 126°C and maintain it for 15 minutes; 3) After completion, allow the pressure to drop naturally, remove the container, and place it in a cool place to cool to room temperature to obtain the final sterilized jujube flour.
[0065] Comparative Example 1 Preparation of jujube flour (without removing the peel and pit) (1) Raw material preparation 1) Raw material selection: Select fresh, ripe jujubes that are intact, free from mold and pests; 2) Grade the raw materials according to color (light yellow, dark yellow) and size (diameter 1.5-2.0cm) to ensure uniformity in each batch; 3) Cleaning: Put the graded jujubes into clean water and rinse them repeatedly 3-4 times, changing the water each time until the water is clear, in order to remove surface dust, pesticide residues and impurities; 4) Draining: After washing, place the container on a sieve or stainless steel filter tray to drain naturally for 10-15 minutes to avoid residual moisture affecting subsequent processes.
[0066] (2) Crushing and sieving 1) Coarse crushing: Put the naturally drained fruit pulp into a stainless steel crusher and coarsely crush it to a particle size of about 5mm. 2) Sieving: Use an 80-mesh metal sieve for secondary sieving. Collect the fine pieces of fruit pulp that pass through the sieve to obtain the jujube pulp. Unqualified coarse particles are returned to the crusher for further processing.
[0067] (3) Steaming 1) Plating: Spread the selected jujube flesh evenly in a stainless steel steaming pan, about 1cm thick; 2) Steaming time: Place in a steamer with boiling water and steam for 30 minutes. Keep the lid tightly closed during the process to prevent steam leakage. 3) Remove from the pot: After steaming, remove the food and let it sit for 2-3 minutes to allow it to cool down naturally to about 40°C to prevent the high temperature from causing the subsequent pulping machine to overheat.
[0068] (4) Refining and drying (to make jujube flour) 1) Pulping: Pour the steamed jujube flesh into a stainless steel pulping machine; 2) Pulping time 60s, speed 5000rpm, until a uniform and fine mud-like "sand date powder" is formed; 3) Spreading and drying: Spread the prepared jujube powder evenly on a clean food-grade stainless steel tray or bamboo mat, about 3-5mm thick; place it in a well-ventilated, cool, and dark dry environment (relative humidity 45-55%) and air dry naturally for 10 hours, until the surface moisture drops to 10-12% (it can be judged by lightly pressing with a finger and it is not sticky); if the weather is humid, a low-temperature air dryer (30-35℃) can be used to accelerate the drying process to avoid nutrient loss due to high temperature.
[0069] (5) Packing and sealing 1) Filling: Use food-grade glass bottles and sterilize them at 121°C for 30 minutes in advance; 2) Filling: Use a stainless steel spoon or an automatic filling machine to fill the jar with the dried jujube powder, filling it to about 1cm above the jar opening; 3) Venting: Gently press the surface of the jujubes inside the jar to expel the air and ensure that no air bubbles remain; 4) Sealing: Immediately use a dedicated sealing machine to seal the opening tightly (screw cap or metal cap) to prevent secondary contamination.
[0070] (6) Water bath sterilization and cooling 1) Place the sealed jar in a pot of water, with the water level slightly above the jar opening; 2) First, bring the water to a boil over high heat, then reduce to low heat and maintain at 85°C for 25 minutes; 3) After completion, remove the container and place it in a cool, ventilated place to cool naturally to room temperature to obtain the final sterilized jujube flour.
[0071] Comparative Example 2 Preparation of jujube flour (remove only the pits) (1) Raw material preparation 1) Raw material selection: Select fresh, ripe jujubes that are intact, free from mold and pests; 2) Grade the raw materials according to color (light yellow, dark yellow) and size (diameter 1.0-1.5cm) to ensure uniformity in each batch; 3) Cleaning: Put the graded jujubes into clean water and rinse them repeatedly 3-4 times, changing the water each time until the water is clear, in order to remove surface dust, pesticide residues and impurities; 4) Draining: After washing, place the container on a sieve or stainless steel filter tray to drain naturally for 10-15 minutes to avoid residual moisture affecting subsequent processes.
[0072] (2) Remove the pit. Pitting: Use a small pitting machine to remove the pits from the jujubes.
[0073] (3) Crushing and sieving 1) Coarse crushing: Put the pitted pulp into a stainless steel crusher and coarsely crush it to a particle size of about 5mm. 2) Sieving: Use a 50-mesh metal sieve for secondary sieving. Collect the fine pieces of fruit pulp that pass through the sieve to obtain the jujube pulp. Unqualified coarse particles are returned to the crusher for further processing.
[0074] (4) Steaming 1) Plating: Spread the selected jujube flesh evenly in a stainless steel steaming pan, about 1cm thick; 2) Steaming time: Place in a steamer with boiling water and steam for 15 minutes. Keep the lid tightly closed during the process to prevent steam leakage. 3) Remove from the pot: After steaming, remove the food and let it sit for 2-3 minutes to allow it to cool down naturally to about 40°C to prevent the high temperature from causing the subsequent pulping machine to overheat.
[0075] (5) Refining and drying (to make jujube flour) 1) Pulping: Pour the steamed jujube flesh into a stainless steel pulping machine; 2) Pulping time 20s, speed 5000rpm, until a uniform and fine mud-like "sand date powder" is formed; 3) Spreading and drying: Spread the prepared jujube powder evenly on a clean food-grade stainless steel tray or bamboo mat, about 3-5mm thick; place it in a well-ventilated, cool, and dark dry environment (relative humidity 45-55%) and air dry naturally for 10 hours, until the surface moisture drops to 10-12% (it can be judged by lightly pressing with a finger and it is not sticky); if the weather is humid, a low-temperature air dryer (30-35℃) can be used to accelerate the drying process to avoid nutrient loss due to high temperature.
[0076] (6) Packing and sealing 1) Filling: Use food-grade glass bottles and sterilize them at 126℃ for 15 minutes in advance; 2) Filling: Use a stainless steel spoon or an automatic filling machine to fill the jar with the dried jujube powder, filling it to about 1cm above the jar opening; 3) Venting: Gently press the surface of the jujubes inside the jar to expel the air and ensure that no air bubbles remain; 4) Sealing: Immediately use a dedicated sealing machine to seal the opening tightly (screw cap or metal cap) to prevent secondary contamination.
[0077] (7) Autoclaving and cooling 1) Place the container in an autoclave (automatic pressure cooker) and add an appropriate amount of distilled water; 2) Set the temperature to 121°C and maintain it for 30 minutes; 3) After completion, allow the pressure to drop naturally, remove the container, and place it in a cool place to cool to room temperature to obtain the final sterilized jujube flour.
[0078] Comparative Example 3 Preparation of jujube flour (remove only the peel) (1) Raw material preparation 1) Raw material selection: Select fresh, ripe jujubes that are intact, free from mold and pests; 2) Grade the raw materials according to color (light yellow, dark yellow) and size (diameter 1.0-1.5cm) to ensure uniformity in each batch; 3) Cleaning: Put the graded jujubes into clean water and rinse them repeatedly 3-4 times, changing the water each time until the water is clear, in order to remove surface dust, pesticide residues and impurities; 4) Draining: After washing, place the container on a sieve or stainless steel filter tray to drain naturally for 10-15 minutes to avoid residual moisture affecting subsequent processes.
[0079] (2) Peel the fruit Peeling: Remove all the outer thin skin.
[0080] (3) Crushing and sieving 1) Coarse crushing: Put the peeled pulp into a stainless steel crusher and coarsely crush it to a particle size of about 5mm. 2) Sieving: Use a 50-mesh metal sieve for secondary sieving. Collect the fine pieces of fruit pulp that pass through the sieve to obtain the jujube pulp. Unqualified coarse particles are returned to the crusher for further processing.
[0081] (4) Steaming 1) Plating: Spread the selected jujube flesh evenly in a stainless steel steaming pan, about 1cm thick; 2) Steaming time: Place in a steamer with boiling water and steam for 15 minutes. Keep the lid tightly closed during the process to prevent steam leakage. 3) Remove from the pot: After steaming, remove the food and let it sit for 2-3 minutes to allow it to cool down naturally to about 40°C to prevent the high temperature from causing the subsequent pulping machine to overheat.
[0082] (5) Refining and drying (to make jujube flour) 1) Pulping: Pour the steamed jujube flesh into a stainless steel pulping machine; 2) Pulping time 20s, speed 5000rpm, until a uniform and fine mud-like "sand date powder" is formed; 3) Spreading and drying: Spread the prepared jujube powder evenly on a clean food-grade stainless steel tray or bamboo mat, about 3-5mm thick; place it in a well-ventilated, cool, and dark dry environment (relative humidity 45-55%) and air dry naturally for 10 hours, until the surface moisture drops to 10-12% (it can be judged by lightly pressing with a finger and it is not sticky); if the weather is humid, a low-temperature air dryer (30-35℃) can be used to accelerate the drying process to avoid nutrient loss due to high temperature.
[0083] (6) Packing and sealing 1) Filling: Use food-grade glass bottles and sterilize them at 126℃ for 15 minutes in advance; 2) Filling: Use a stainless steel spoon or an automatic filling machine to fill the jar with the dried jujube powder, filling it to about 1cm above the jar opening; 3) Venting: Gently press the surface of the jujubes inside the jar to expel the air and ensure that no air bubbles remain; 4) Sealing: Immediately use a dedicated sealing machine to seal the opening tightly (screw cap or metal cap) to prevent secondary contamination.
[0084] (7) Autoclaving and cooling 1) Place the container in an autoclave (automatic pressure cooker) and add an appropriate amount of distilled water; 2) Set the temperature to 126°C and maintain it for 15 minutes; 3) After completion, allow the pressure to drop naturally, remove the container, and place it in a cool place to cool to room temperature to obtain the final sterilized jujube flour.
[0085] Example 7 Performance testing (1) Determination of total flavonoid content 1) Standard curve preparation: Accurately weigh 10 mg of rutin standard, dissolve it in 70% ethanol and dilute to 100 mL to prepare a 0.1 mg / mL standard solution; pipette 0.0, 1.0, 2.0, 3.0, 4.0, and 5.0 mL of the standard solution into 25 mL volumetric flasks, add 70% ethanol to make up to 10 mL, add 1 mL of 5% sodium nitrite solution, shake well and let stand for 6 min; add 1 mL of 10% aluminum nitrate solution, shake well and let stand for 6 min; add 10 mL of 4% sodium hydroxide solution, dilute to the mark with 70% ethanol, shake well and let stand for 15 min; using the blank solution as a reference, measure the absorbance at a wavelength of 510 nm, plot the standard curve and obtain the regression equation; 2) Sample determination: Accurately weigh 0.5g of the jujube powder samples from Examples 1-6 and Comparative Examples 1-3, place them in a 50mL centrifuge tube, add 30mL of 70% ethanol, extract ultrasonically for 30min, centrifuge at 8000rpm for 10min, take the supernatant and make up to 50mL; take 2mL of sample extract, operate according to the standard curve plotting procedure, measure the absorbance, substitute into the regression equation to calculate the total flavonoid content, and the results are shown in Table 1.
[0086] (2) Tannin content 1) Sample extraction: Accurately weigh 2g of the jujube powder samples from Examples 1-6 and Comparative Examples 1-3, place them in a Soxhlet extractor, and extract with anhydrous ethanol under reflux for 4h. Concentrate the extract to dryness, dissolve the residue in 50mL of distilled water, and filter to obtain the sample solution. 2) Adsorption of hide powder: Take 25 mL of sample solution into a 50 mL centrifuge tube, add 1 g of pretreated hide powder, place it in a 30℃ constant temperature water bath and shake to adsorb for 30 min, centrifuge at 8000 rpm for 10 min, and take the supernatant for later use. 3) Determination of residual tannins: Take 10 mL of supernatant, add 10 mL of ethyl acetate for extraction, allow to stand for layering, take the ethyl acetate layer, wash twice with sodium bicarbonate solution, collect the ethyl acetate layer and concentrate to dryness, dissolve the residue in anhydrous ethanol and make up to 10 mL; use anhydrous ethanol as a reference, measure the absorbance at a wavelength of 280 nm, calculate the residual tannin content in combination with the tannin standard curve, and obtain the total tannin content in the sample by the difference method, as shown in Table 1.
[0087] (3) Determination of unsaturated fatty acid content 1) Sample pretreatment: Accurately weigh 1g of the jujube flour sample from Examples 1-6 and Comparative Examples 1-3, place it in a 50mL centrifuge tube, add 10mL of n-hexane, extract by ultrasonication for 20min, centrifuge at 8000rpm for 10min, take 5mL of the supernatant into a 25mL volumetric flask; add 2mL of 0.5mol / L potassium hydroxide-methanol solution, shake well, esterify in a 60℃ water bath for 30min, cool, and then dilute to the mark with n-hexane, filter through a 0.45μm organic phase filter membrane for later use; 2) Chromatographic conditions: The chromatographic column was an HP-5 capillary column (30m × 0.32mm × 0.25μm); the column temperature program was as follows: initial temperature 100℃, hold for 2 min, increase to 250℃ at 10℃ / min, hold for 10 min; the injection port temperature was 260℃; the detector temperature was 280℃; the carrier gas was nitrogen, with a flow rate of 1.0mL / min; the injection volume was 1μL, and the split ratio was 10:1. 3) Standard curve plotting and sample determination: Prepare standard solutions of linoleic acid at different concentrations and determine them under the above chromatographic conditions. Plot a standard curve with peak area as the ordinate and concentration as the abscissa. Take the sample processing solution for injection and determine the unsaturated fatty acid content by substituting the peak area into the regression equation, as shown in Table 1.
[0088] Table 1. Content of efficacy-related ingredients (n=3)
[0089] (4) The results of the determination of polysaccharide content and total amino acid content are shown in Table 2; Table 2. Polysaccharide content and total amino acid content (n=3)
[0090] (5) Results: 1) Table 1 shows that the total flavonoid content in Examples 1-6 was significantly higher than that in the comparative groups. The total flavonoid content in Comparative Example 1 was only 3.15 ± 0.09 mg / g, indicating that ineffective components diluted the concentration of active ingredients. Although Comparative Examples 2 and 3 removed individual impurities, some interference still existed, resulting in the flavonoid content not reaching the optimal level. The tannin content in the Example groups was close to the inherent level of the jujube pulp. In Comparative Examples 1-3, the tannins were diluted due to the presence of peel or pits, with Comparative Example 1 showing the most significant dilution effect, where the tannin content was only 62.9% of that in the Example groups. Due to the removal of pits and peels, the unsaturated fatty acid content in Examples 1-6 was only 0.33%. 2) Table 2 shows that the polysaccharide content and total amino acid content of the groups in Examples 1-6 were significantly higher than those of the control group. The polysaccharides and amino acids have astringent, anti-inflammatory and antioxidant properties, and can enhance the spleen-strengthening and diarrhea-relieving ability.
[0091] Example 8 Taste experience comparison (1) Thirty sensory evaluation personnel were selected, including 10 Chinese medicine processing technicians (with more than 5 years of relevant product evaluation experience), 10 catering industry practitioners (familiar with the taste characteristics of rice and flour products), and 10 ordinary consumers (aged 20-55, without gastrointestinal diseases, and with experience in consuming jujubes and similar products). Before the evaluation, all personnel were trained to explain the definition of evaluation indicators, scoring standards and testing procedures, and to standardize the evaluation criteria; and signed the "Sensory Evaluation Informed Consent Form".
[0092] (2) The results of the taste test are shown in Table 3.
[0093] Table 3 Taste Test Results
[0094] (3) Results: Table 3 shows that the taste of Examples 1-6 was delicate and without graininess, while the comparative example had a rough and grainy taste because the pit or peel was not removed.
[0095] In summary, this application uses jujube as raw material, and the process involves grading and cleaning the raw material, removing the pits and peels, pulverizing through a 50-80 mesh sieve, steaming for 15-30 minutes, pulping for 20-60 seconds for fine drying, canning and sealing, and sterilization and cooling to produce jujube flour. Sterilization is carried out by water bath at 80-85℃ for 20-25 minutes or high-pressure sterilization at 121-126℃ for 15-30 minutes. By removing the pits, which contain high oil and easily antagonize the antidiarrheal effect, and the peel, which contains low flavonoids, and optimizing the processing parameters, the total flavonoid, tannin, polysaccharide and amino acid content of the product is significantly increased, while the unsaturated fatty acid content is reduced to below 0.33%. The product has a delicate taste without graininess, and its spleen-strengthening and antidiarrheal effects are enhanced, providing technical support for the efficient utilization of jujube resources.
[0096] Although embodiments of this application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of this application. All equivalent changes and improvements made within the scope of this application shall still fall within the patent coverage of this application.
Claims
1. A new processing method of Elaeagnus angustifolia L. to enhance the spleen-strengthening and diarrhea-stopping effect, characterized in that, The method comprises the following steps: Preparation of raw materials, removing the core and peel, crushing, steaming, refining and drying, canning, sealing, sterilization and cooling to obtain, wherein the raw material is Elaeagnus angustifolia L.
2. The novel processing method for enhancing spleen-strengthening and diarrhea-relieving properties of jujube as described in claim 1, characterized in that, The steps specifically comprise: (1) Preparation of raw materials: classify Elaeagnus angustifolia L. according to color and quality, repeatedly wash with clean water for 3-4 times to remove surface dust to obtain screened Elaeagnus angustifolia L. (2) Removing the core and peel: remove the peel and core of the screened Elaeagnus angustifolia L., crush and sieve to obtain crushed Elaeagnus angustifolia L. flesh; (3) Steaming: steam the crushed Elaeagnus angustifolia L. flesh for a specific time to obtain steamed Elaeagnus angustifolia L. flesh; (4) Refining and drying: put the steamed Elaeagnus angustifolia L. flesh into a pulping machine to obtain Elaeagnus angustifolia L. paste, and dry the Elaeagnus angustifolia L. paste in a ventilated and cool place to obtain dried Elaeagnus angustifolia L. paste; (5) Canning and sealing: fill the Elaeagnus angustifolia L. paste, gently squeeze to expel air in the bag, and seal tightly to obtain sealed Elaeagnus angustifolia L. paste; (6) Sterilization and cooling: sterilize the sealed Elaeagnus angustifolia L. paste, immediately take it out and naturally cool to room temperature in a cool place after sterilization, and then transfer it to a cool and dry place or a refrigerator for cold storage.
3. The method of claim 2, wherein the method is for enhancing the effect of strengthening the spleen and stopping diarrhea of Elaeagnus angustifolia L. In step (2), the sieving is sieving through a 50-80 mesh sieve.
4. The method of claim 2, wherein the method is for enhancing the effect of strengthening the spleen and stopping diarrhea of Elaeagnus angustifolia L. In step (3), the specific time is 15-30 min.
5. The method of claim 2, wherein the method is for enhancing the effect of strengthening the spleen and stopping diarrhea of Elaeagnus angustifolia L. In step (4), the pulping time of the pulping machine is 20-60 s.
6. The method of claim 2, wherein the method is for enhancing the effect of strengthening the spleen and stopping diarrhea of Elaeagnus angustifolia L. In step (6), the sterilization is any one of water bath sterilization or high-pressure sterilization.
7. The method of claim 6, wherein the method is for enhancing the effect of strengthening the spleen and stopping diarrhea of Elaeagnus angustifolia L. The water bath sterilization is adding water in a pot, putting a steaming tray, placing the container filled with Elaeagnus angustifolia L. paste on the steaming tray, and sterilizing by keeping the water temperature after burning to boiling with large fire and then turning to small fire.
8. The method of claim 7, wherein the method is for enhancing the effect of strengthening the spleen and stopping diarrhea of Elaeagnus angustifolia L. The water temperature is kept at 80-85℃ for 20-25 min.
9. The method of claim 6, wherein the method is for enhancing the effect of strengthening the spleen and stopping diarrhea of Elaeagnus angustifolia L. The high-pressure sterilization is at 121-126℃ for 15-30 min.
10. A novel method for processing jujube to enhance spleen function and stop diarrhea, as described in any one of claims 1-9, characterized in that... The preparation method is applied to Elaeagnus angustifolia L. paste.