Deep processing and simple experience type preparation method of whole ficus tikoua bur fruit

Abstract

The invention discloses a deep processing and simple experiential preparation method of whole ficus tikoua bur fruits, which takes ficus tikoua bur fruits as raw materials, adopts a whole-course low-temperature additive-free pure physical process, synchronously prepares natural essential oil, water-soluble polysaccharide and dietary fiber, and realizes whole-fruit recycling and waste-free utilization. The method is mild in process and high in safety, completely retains aroma and active ingredients, is matched with a simple experience type processing flow, does not need professional equipment, is suitable for rural verbal travel, on-site manual experience and under-forest economic scenes, and can complete on-site extraction and manufacture of verbal and creative incense products within 2 hours. The method solves the problems that the ficus tikoua bur is low in resource utilization rate, high in deep processing difficulty and insufficient in experiential application, has double values of industrial production and travel experience, is complete in protection range and high in infringement threshold, and is suitable for large-scale popularization and patent authorization operation.

Description

Technical Field

[0001] This invention relates to the fields of wild plant resource utilization, food deep processing, preparation of natural fragrances for daily chemical products, and rural cultural tourism experience processing technology, specifically to a method for deep processing of whole wild melon fruit and a simple experiential preparation method. Background Technology

[0002] Wild purslane, a wild mulberry family plant widely distributed in southern my country, is rich in resources, has a unique aroma, and high nutritional value. However, its current development and utilization rate is low, mainly relying on fresh consumption or extensive use, lacking systematic, comprehensive, and high-value-added deep processing technologies. Traditional extraction methods often employ high-temperature distillation or organic solvent extraction, which easily damages the aroma and active ingredients and is not suitable for on-site experiential processing in rural cultural tourism.

[0003] At the same time, existing technologies cannot achieve the simultaneous extraction of essential oils, polysaccharides, and dietary fiber, resulting in serious waste of resources. They also lack a simple, hands-on process that requires no professional equipment and can be operated on-site by ordinary people, making it difficult to meet the needs of scenarios such as under-forest economy, rural tourism, and study tours.

[0004] Therefore, developing a mild, efficient, fully component-utilizing, industrially applicable, and on-site-experienceable deep processing method for wild melons has significant market value and technological necessity. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the existing technology and provide a method for deep processing of wild gourd whole fruit and a simple experiential preparation method. This method enables the simultaneous extraction of natural essential oils, water-soluble polysaccharides, and dietary fiber from wild gourd fruit. The entire process is carried out at low temperatures, without organic solvents or chemical additives. At the same time, it is equipped with a simple experiential process for cultural tourism sites, achieving compatibility between industrial production and experiential production modes.

[0006] 3.1 Technical Solution A method for deep processing of wild melon whole fruit and a simple experiential preparation method, using fresh or preserved wild melon fruit as raw material, through washing, crushing, low-temperature extraction, separation, refining and drying to obtain natural essential oils, polysaccharides and dietary fiber, with the temperature throughout the process ≤50℃.

[0007] This invention incorporates both industrialized production processes and simplified experiential processes, making it applicable to various scenarios such as factory production, small-scale agricultural processing, and on-site cultural tourism experiences in rural areas.

[0008] 3.2 Industrialized Production Steps (1) Raw material pretreatment: Wild melons are washed, cleaned, and drained; (2) Low-temperature crushing: Crushing at room temperature or low temperature to prevent loss of active ingredients; (3) Low-temperature extraction: Water extraction, immersion extraction or low-temperature distillation are carried out at 25-45℃; (4) Separation: Filtration, centrifugation or membrane separation yields essential oil phase, polysaccharide solution, and dietary fiber residue; (5) Refining: Low-temperature concentration, purification, and stabilization treatment; (6) Drying: Low-temperature drying yields polysaccharide powder and dietary fiber powder.

[0009] 3.3 Simplified Experiential Process Steps (1) Manual washing: Rinse the raw materials with clean water; (2) Manual crushing: Breaking the pieces by hand, without the need for machinery; (3) Room temperature / warm water extraction: Soaking or warm water bath extraction; (4) Simple filtration: gauze filtration, natural sedimentation; (5) On-site products: complete the production of cultural and creative products such as incense liquid, sachets, and incense plaques within 2 hours.

[0010] The entire process requires no specialized equipment or chemical reagents and can be safely operated by non-professionals. 4. Detailed Implementation

[0011] The present invention will be further described in detail below with reference to specific embodiments.

[0012] Example 1 Industrialized whole-component extraction Fresh wild melon → washing → crushing → low-temperature extraction at 35℃ for 2 hours → filtration and separation → essential oil collection → polysaccharide solution concentration → drying of dietary fiber residue → obtaining three major products.

[0013] Example 2: Simple On-site Experience Processing in Cultural Tourism Fresh wild melon → hand-washed → hand-broken → extracted in warm water bath for 40 minutes → filtered through gauze → left to stand naturally → placed into a sachet on-site → experience complete.

[0014] 5. Beneficial effects 1. Full fruit utilization, zero waste: One extraction simultaneously yields three high-value-added products: essential oil, polysaccharides, and dietary fiber; 2. Low temperature and gentle, natural and intact: does not damage the aroma and nutrients, and the quality is far superior to that of high temperature processing; 3. Dual-mode compatibility: It can be used for large-scale factory production as well as simple on-site cultural and tourism experiences; 4. Safe and environmentally friendly: Contains no organic solvents or chemical additives, meeting food and daily chemical safety requirements; 5. Patent barriers: The patent protection is comprehensive, the technical solutions are strongly protected, covering processes, products, devices and application scenarios, making it difficult to imitate and circumvent.

Claims

1. A method for deep processing of whole wild melon, characterized in that, Using fresh or preserved wild melon fruits as raw materials, the process involves washing, crushing, low-temperature extraction, separation, refining, and drying to obtain natural essential oils, polysaccharides, and dietary fiber from wild melons. The entire process is carried out at a low temperature of ≤50℃, without organic solvents or chemical additives, thus achieving the full utilization of the fruit resources.

2. The method according to claim 1, characterized in that, The low-temperature extraction includes one or more combinations of low-temperature water extraction, low-temperature immersion extraction, and low-temperature distillation, with an extraction temperature of 25–45°C and an extraction time of 30 min–6 h.

3. The method according to claim 1, characterized in that, The separation process employs one of the following steps: filtration, centrifugation, or membrane separation, yielding three components: an essential oil phase, a polysaccharide extract, and a dietary fiber residue.

4. The method according to claim 1, characterized in that, Wild radish essential oil contains natural aroma components that cannot be completely replicated by chemical fragrances.

5. The method according to claim 1, characterized in that, The polysaccharide extract was concentrated and dried to obtain water-soluble wild melon polysaccharide, which can be used in food, health products, and daily chemical additives.

6. The method according to claim 1, characterized in that, The dietary fiber filter residue is dried and pulverized to obtain food-grade dietary fiber, which can be directly used as a food additive or meal replacement product.

7. The method according to claim 1, characterized in that, It also includes simple experiential processing techniques, suitable for rural cultural tourism, on-site experiences, and handicrafts, requiring no professional equipment and can be operated by non-professionals.

8. The simplified experiential process according to claim 7, characterized in that, The raw materials are manually washed, manually crushed, soaked at room temperature, filtered through gauze, and allowed to settle naturally. The extraction is completed on-site within 2 hours to obtain the sample pack of wild melon flavored liquid.

9. The simplified experiential process according to claim 7, characterized in that, Using a portable and simple device, with an overall weight of ≤10kg, it can be assembled, extracted, and made into sachets and incense plaques on-site, allowing visitors to experience cultural and creative products.

10. The method according to any one of claims 1 to 9, characterized in that, The resulting products can be used for food flavoring, daily chemical fragrances, rural cultural tourism experiences, and supporting products for the under-forest economy, realizing a dual mode of industrialized production and on-site experiential production.