CN101385523A - Kiwi fruit extract preparation method, extract produced by the method and beverage - Google Patents
Kiwi fruit extract preparation method, extract produced by the method and beverage Download PDFInfo
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a method for preparing Chinese goosebeery extract and the extract and beverage extracted by the method. The method comprises the steps as follows: Chinese goosebeery is cleaned and sliced and then is frozen; the frozen Chinese goosebeery is taken out to be sliced and is pulped with proper amount of water to be heated to 90 DEG C to 100 DEG C for 10 to 15 minutes and then is cooled for using; double enzymes hydrolysis is processed, and then enzyme inactivation is processed. Clear liquid is separated to be hyperfiltrated by a hyperfiltration membrane, filtrate is collected and condensed, and Chinese goosebeery extract concentrated solution can be obtained and is a pale yellow clear transparent liquid. The extracting method is simple, fast and safe, causes no pollution and has high yield and low production cost. The concentrated solution contains amylose as the essential component and also contains certain micro molecular polypeptide substances and nutrient substances such as vitamin, mineral, etc. According to the nutrient value and the medical effect, the concentrated solution can be used as a beverage with health care function, and the method is fit for the mass industrialized production.
Description
Technical field
The present invention relates to a kind of preparation method of Kiwi extract and the Kiwi extract that extracts by this method, and the Chinese gooseberry beverage of making by this extract.
Background technology
China is the original producton location of Kiwi berry, and till now, 66 kinds of Actinidia are found in the whole world altogether, and wherein 62 kinds originate in China.
Kiwi berry is a kind of fruit that liked by the consumer, the delicate succulence of its fruit, and the delicate fragrance deliciousness, sour-sweet pleasant, the vegetal pole horn of plenty.Contain a large amount of vitamin Cs, also contain the several mineral materials of multiple organic matters such as a large amount of sugar, protein, amino acid and needed by human.
According to the food research center test of U.S. Rutgers university, Kiwi berry is abundant, the most comprehensive fruit of nutrition in the various fruit.The traditional Chinese medical science thinks that Kiwi berry is cold in nature, the sweet acid of distinguishing the flavor of, have in the profit regulate the flow of vital energy, promote the production of body fluid moisturize, analgesicly quench the thirst, the function of inducing diuresis for treating strangurtia, in health care, also can treat diseases such as indigestion, scarceization of vitamin disease, hepatitis, respiratory tract.
Two kinds of methods of usefulness such as Zou Chuansen have detected the inhibitory action of Kiwi berry polysaccharide to rotavirus.Found that adding polysaccharide behind the cell elder generation infection rotavirus has inhibitory action to virus.Because the anti-rotavirus infection effect and the hypotoxicity thereof of Kiwi berry polysaccharide. researcher's prediction might become a kind of effective antiviral drugs.Kiwi berry contains anti-mutagenic components glutathione, helps suppressing to bring out the sudden change of cancer gene, and multiple cancer cell pathologies such as liver cancer, lung cancer, cutaneum carcinoma, prostate cancer are had certain inhibitory action.Kiwi berry is rich in arginine, can improve blood flow effectively, stops the formation of thrombus, to reducing angiocardiopathies such as coronary heart disease, hypertension, artery sclerosis special effect is arranged.Kiwi berry contains polyphenoils, can strengthen the self-immunologic function of human body.The argumentation of some science that more than to be some scholars make the medicinal effectiveness of Kiwi berry proves that the medicinal effects of Kiwi berry has obtained the approval of all circles in the industry.
Preliminary argumentation according to above Kiwi berry medicinal effects is necessary Kiwi berry is further developed.Kiwi berry institute heat content is not high, belongs to medium quantity of heat production on the low side, belongs to the green health food that present people pursue.Though can keep its some original flavour and nutrition to the produced traditional fruit drink of traditional handicraft, but because technology is loaded down with trivial details in traditional process, original nutrient is destroyed, and recovery rate is low, flavour also can change to some extent, and because do not pass through deeper processing, some nutriment can not be absorbed by human body.Therefore, be necessary to utilize modern biotechnology that Kiwi berry is carried out deep processing, utilize biotechnology process water Kiwi berry can keep the ecosystem of its pollution-free food, the nutrition of Kiwi berry is discharged be absorbed by the body, Kiwi berry be carried out deep processing also can solve Kiwi berry transportation and storage problem.
Summary of the invention
The object of the invention is to provide a kind of preparation method of Kiwi extract, extracts the extract obtain by this method, contains polysaccharide, polypeptide, cellulose, abundant vitamin and mineral matter and micro-isoreactivity material.
The present invention adopts following technical solution:
(1) gets that ripe Kiwi berry is cleaned, section, carry out freezingly then, takes out freezing Kiwifruit Slice, add a certain amount of water making beating, be heated to 90 ℃～100 ℃ maintenances 10～15 minutes;
(2) homogenate is cooled to 50 ℃ ± 2 ℃, transfers pH to 3.5 ± 0.2 with acid, adds pepsin or pectase and stirs evenly, and keeps pH to 3.5 ± 0.2, is hydrolysis under 50 ℃ ± 2 ℃ the condition at hydrolysis temperature;
(3) transferring pH to 7.5 ± 0.2 with the slurries of alkali after with hydrolysis, add pancreatin and stir evenly, keep pH to 7.5 ± 0.2, is 50 ℃ ± 2 ℃ condition hydrolysis at hydrolysis temperature, and enzymolysis finishes the back heat temperature raising and carries out enzyme-deactivating, is cooled to room temperature again;
(4) transfer pH to 6.0 ± 0.2 with acid, carry out Separation of Solid and Liquid, remove the Kiwi berry residue, collect parting liquid, standby;
(5) parting liquid carries out ultrafiltration with milipore filter, further removes big molecular impurity, collects filtrate and concentrates distillation, passes through filter cleaner again, promptly gets Kiwi extract.
The alkali that described adjust pH is used can adopt NaOH, calcium hydroxide, potassium hydroxide, sodium acid carbonate or ammoniacal liquor.
The acid that described adjust pH is used can be used hydrochloric acid, phosphoric acid, citric acid or sulfuric acid.
The process that is hydrolyzed with enzyme can be grasped the hydrolysis process by the control hydrolysis time, and hydrolysis time is short, and the insufficient yield that causes of hydrolysis is low, but the hydrolysis time process can extend manufacture cycle again, increases cost and increases contaminated chance.Kiwi berry in the general step (1) is freezing need be under-4 ℃ of conditions freezing 120 ± 30 minutes.Hydrolysis time can be 480 ± 30 minutes in the general step (2).Hydrolysis time was generally 180 ± 30 minutes in the described step (3).
Described ultrafiltration is advisable with the milipore filter that adopts molecule to hold back to be 50～100KD.
The present invention is by carrying out double-enzyme hydrolysis to Kiwi berry, the nutritional labeling of Kiwi berry is extracted, holding back with molecule is that the milipore filter of 50～100KD carries out ultrafiltration, can Fractional Collections obtains polysaccharide, polypeptide, cellulose, abundant vitamin and mineral matter and micro-isoreactivity material.This method has following advantage:
1, Kiwi berry directly extracts Kiwi extract through production technologies such as two enzyme enzymolysis, tool safety non-pollution, advantage such as quick, simple.
2, earlier Kiwi berry is carried out freezing processing and then carries out the cell wall rupture that high-temperature process can make Kiwi berry, nutriment fully discharges, and Kiwi extract nutrition is abundanter.
3, double-enzyme hydrolysis Kiwi berry homogenate, adopt extraction, the centrifugal acquisition supernatant of residue, production technology such as ultrafiltration after filtration,, hydrolysis is complete, can remove big molecular impurity, obtain nutritious extract, wherein contain polysaccharide, polypeptide, cellulose, abundant vitamin and mineral matter and micro-isoreactivity material.
4, adopt two enzyme enzymolysis, extract, the centrifugal acquisition supernatant of residue, after filtration, production technology such as ultrafiltration, advantage is that yield height, production cost are low, production environment requires lowly, has reduced product and has been subjected to microbial contamination, rotten chance.
5, Kiwi berry directly extracts Kiwi extract through production technologies such as two enzyme enzymolysis, to greatest extent Kiwi berry nutritious material is extracted, and the Kiwi extract concentrate medical value height of gained, nutriment is abundanter, easier is absorbed by human body.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, to help understanding content of the present invention.
Embodiment 1 (Kiwi extract):
The Kiwi berry of getting the 20.0Kg maturation is cleaned, section, the refrigerator of putting into-4 ℃ were then carried out freezing 90～150 minutes, takes out freezing Kiwifruit Slice, and the water that adds 80kg is pulled an oar, and is heated to 90 ℃～100 ℃, keeps 10～15 minutes, cools off standby fast.Weigh 100.0kg.Treat that slurries are cooled to 50 ℃ ± 2 ℃, transfer pH to 3.5 ± 0.2 with 4.5% (w%) hydrochloric acid, add the pepsic ratio of 10 million international units (than vigor) in every kg slurries, add 1000 million international units (than vigor) pepsin, after stirring evenly, keep condition hydrolysis 450-510 minute of pH3.5 ± 0.2,50 ℃ ± 2 ℃, the control hydrolysis time is to get final product in 8 hours in the present embodiment.NaOH with 18g/ml transfers pH to 7.5 ± 0.2 with the pepsin hydrolysis slurries, the ratio that adds 4 million international units (than vigor) pancreatin in every kg slurries, add 400 million international units (than vigor) pancreatin, after stirring evenly, maintained pH7.5 ± 0.2,50 ℃ ± 2 ℃ hydrolysis 150-210 minute, hydrolysis time is to get final product in 3.0 hours in the present embodiment, and enzymolysis finishes back heat temperature raising to 95 ℃～100 ℃, be incubated 13 minutes and carry out enzyme-deactivating, be cooled to room temperature.Transfer pH6.0 ± 0.2 with 4.5% (the same) hydrochloric acid, suction filtration gets supernatant 68.0kg, and residue is centrifugal with centrifuge, collects supernatant and gets 5.0kg, merges supernatant, and 73.0kg carries out coarse filtration altogether, collects filter liquor and gets 72.0kg.Filter liquor uses the filter membrane that molecule is held back to 100K to carry out ultrafiltration, collects filter liquor and gets 68.0kg, concentrates with the rotary evaporation in vacuo instrument, filters, and gets concentrate 48kg, is the Kiwi extract concentrate.Detections such as determination of polysaccharide, polysaccharide molecule quantitative determination, polypeptide detection, determining content of peptides and acidity are carried out in sampling, and are standby.Assay is as follows:
1. polysaccharide is differentiated: phenol-sulphate reagent reaction (positive)
2. polyoses content: 20.81mg/ml (measuring) with phenol-sulfuric acid process
3. polysaccharide molecule quantitative determination: the polysaccharide molecular weight of gained Kiwi extract is 95113 dalton (with reference to two appendix VH of pharmacopeia in 2005)
4. polypeptide is differentiated: get this product 1ml, add ninhydrin solution number droplet, heating shows purple, illustrates that this product is for containing polypeptide solution.
5. content of peptides: 1.61mg/ml (forint phenol method)
6.pH value is 5.90 (two appendix VIH of Chinese Pharmacopoeia version in 2005)
Embodiment 2 (Chinese gooseberry beverage)
Get the Kiwi extract 30.0Kg among the embodiment 1, add an amount of sugar and flavor enhancement, adding an amount of water again makes gross weight reach 300.0Kg (this moment, pol was 6.8 degree), fully stir, use lemon acid for adjusting pH to 5.5 ± 0.02 of 20% (g/mL) again, jar go in the pop can of 345mL, 121 ℃～126 ℃ autoclavings 20 minutes, take out, be cooled to the finished product that room temperature is 345mL banana drink.Get 12 jars of samples and detect, the result is as follows:
1. polysaccharide is differentiated: phenol-sulphate reagent reaction (positive)
2. polyoses content: 2.11mg/ml (measuring) with phenol-sulfuric acid process
4. polypeptide is differentiated: get this product 1ml, add ninhydrin solution number droplet, heating shows purple, illustrates that this product is for containing polypeptide solution.
5. content of peptides: 0.17mg/ml (forint phenol method)
6.pH value is 5.52 (two appendix VI of Chinese Pharmacopoeia version in 2005 H)
7. Chinese gooseberry beverage survey report
Testing result shows that every index of Chinese gooseberry beverage is all qualified, and its mouthfeel uniqueness is nutritious, is a kind of green health drink, and promptly Kiwi extract can be used as beverage.
Claims (9)
1, a kind of preparation method of Kiwi extract is characterized in that this method comprises following process:
(1) gets that ripe Kiwi berry is cleaned, section, carry out freezingly then, takes out freezing Kiwifruit Slice, add a certain amount of water making beating, be heated to 90 ℃～100 ℃ maintenances 10～15 minutes;
(2) homogenate is cooled to 50 ℃ ± 2 ℃, transfers pH to 3.5 ± 0.2 with acid, adds pepsin or pectase and stirs evenly, and keeps pH to 3.5 ± 0.2, is hydrolysis under 50 ℃ ± 2 ℃ the condition at hydrolysis temperature;
(3) transferring pH to 7.5 ± 0.2 with the slurries of alkali after with hydrolysis, add pancreatin and stir evenly, keep pH to 7.5 ± 0.2, is 50 ℃ ± 2 ℃ condition hydrolysis at hydrolysis temperature, and enzymolysis finishes the back heat temperature raising and carries out enzyme-deactivating, is cooled to room temperature again;
(4) transfer pH to 6.0 ± 0.2 with acid, carry out Separation of Solid and Liquid, remove the Kiwi berry residue, collect parting liquid, standby;
(5) parting liquid carries out ultrafiltration with milipore filter, further removes big molecular impurity, collects filtrate and concentrates distillation, passes through filter cleaner again, promptly gets Kiwi extract.
2, preparation method as claimed in claim 1 is characterized in that: the Kiwi berry freezing conditions in the described step (1) is under-4 ℃ of conditions freezing 120 ± 30 minutes.
3, preparation method as claimed in claim 1 or 2 is characterized in that: hydrolysis time is 480 ± 30 minutes in the described step (2).
4, preparation method as claimed in claim 1 or 2 is characterized in that: hydrolysis time is 180 ± 30 minutes in the described step (3).
5, preparation method as claimed in claim 1 or 2 is characterized in that: the alkali that described adjust pH is used is NaOH, calcium hydroxide, potassium hydroxide, sodium acid carbonate or ammoniacal liquor.
6, preparation method as claimed in claim 1 or 2 is characterized in that: the acid that described adjust pH is used is hydrochloric acid, phosphoric acid, citric acid or sulfuric acid.
7, preparation method as claimed in claim 1 or 2 is characterized in that: it is the milipore filter of 50～100KD that described ultrafiltration adopts molecule to hold back.
8, a kind of method is according to claim 1 extracted the Kiwi extract that obtains.
9, a kind of Chinese gooseberry beverage that extracts the Kiwi extract preparation that obtains by the described method of claim 1.
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Cited By (6)
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|---|---|---|---|---|
| CN102318846A (en) * | 2011-06-07 | 2012-01-18 | 韩金光 | Processing method of jack-fruit |
| CN101704899B (en) * | 2009-12-15 | 2012-09-19 | 浙江中医药大学 | Method for preparing radix actinidia chinensis polysaccharide extract |
| CN103211297A (en) * | 2013-04-03 | 2013-07-24 | 红云红河烟草(集团)有限责任公司 | Preparation method of kiwi fruit extracts and application of kiwi fruit extracts in cigarettes |
| CN103555423A (en) * | 2013-11-04 | 2014-02-05 | 成都宏亿实业集团有限公司 | Kiwi fruit extract |
| CN106367207A (en) * | 2016-11-23 | 2017-02-01 | 河南中烟工业有限责任公司 | Kiwi essence, preparation method and application of kiwi essence in cigarettes |
| CN112425780A (en) * | 2020-11-10 | 2021-03-02 | 西北农林科技大学 | Method for extracting kiwi fruit starch |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586320A (en) * | 2004-09-07 | 2005-03-02 | 黄贞光 | Red kiwi fruit wine and red kiwi fruit juice drink and its processing method |
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| CN101704899B (en) * | 2009-12-15 | 2012-09-19 | 浙江中医药大学 | Method for preparing radix actinidia chinensis polysaccharide extract |
| CN102318846A (en) * | 2011-06-07 | 2012-01-18 | 韩金光 | Processing method of jack-fruit |
| CN102318846B (en) * | 2011-06-07 | 2013-04-17 | 韩金光 | Processing method of jack-fruit |
| CN103211297A (en) * | 2013-04-03 | 2013-07-24 | 红云红河烟草(集团)有限责任公司 | Preparation method of kiwi fruit extracts and application of kiwi fruit extracts in cigarettes |
| CN103211297B (en) * | 2013-04-03 | 2015-04-08 | 红云红河烟草(集团)有限责任公司 | Preparation method of kiwi fruit extracts and application of kiwi fruit extracts in cigarettes |
| CN103555423A (en) * | 2013-11-04 | 2014-02-05 | 成都宏亿实业集团有限公司 | Kiwi fruit extract |
| CN103555423B (en) * | 2013-11-04 | 2015-08-26 | 成都宏亿实业集团有限公司 | A kind of Kiwi extract |
| CN106367207A (en) * | 2016-11-23 | 2017-02-01 | 河南中烟工业有限责任公司 | Kiwi essence, preparation method and application of kiwi essence in cigarettes |
| CN106367207B (en) * | 2016-11-23 | 2019-08-27 | 河南中烟工业有限责任公司 | A kind of kiwi flavor, preparation method and its application in cigarette |
| CN112425780A (en) * | 2020-11-10 | 2021-03-02 | 西北农林科技大学 | Method for extracting kiwi fruit starch |
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| CN101385523B (en) | 2011-07-20 |
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