CN102197870A - Preparation method of fructus phyllanthi powder - Google Patents
Preparation method of fructus phyllanthi powder Download PDFInfo
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- CN102197870A CN102197870A CN2011100881176A CN201110088117A CN102197870A CN 102197870 A CN102197870 A CN 102197870A CN 2011100881176 A CN2011100881176 A CN 2011100881176A CN 201110088117 A CN201110088117 A CN 201110088117A CN 102197870 A CN102197870 A CN 102197870A
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- fructus phyllanthi
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- phyllanthus emblica
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- emblica powder
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Abstract
The invention provides a preparation method of fructus phyllanthi powder. The method comprises the following specific steps: washing fresh fructus phyllanthi fruits, and crushing the washed fresh fructus phyllanthi fruits; diluting a biological enzyme with drinking water; adding crushed fructus phyllanthi into a container, adding the diluted biological enzyme liquid into the container, stirring and uniformly mixing the crushed fructus phyllanthi and the diluted biological enzyme liquid, heating and carrying out heat insulation; separating a fructus phyllanthi enzymolysis solution, and filtering by virtue of a filter cloth, thus obtaining a primary filtrate; filtering the primary filtrate with a ceramic film; adsorbing by virtue of macroporous resin and eluting; and drying so as to obtain the fructus phyllanthi powder. According to the invention, the biological activity of the biological enzyme is utilized for enzymolyzing the pectin, starch and cellulose contained in the crushed fresh fructus phyllanthi fruits into glycose, so that the tissues of the crushed fresh fructus phyllanthi fruits to form gaps which are beneficial to the dissolution of active components; an enzyme hydrolysis technology adopted in the invention can be used for improving the yield and comprehensive utilization rate of the fructus phyllanthi powder and reducing the production cost; the enzyme hydrolysis macroporous resin, cryoconcentration, low-temperature spray drying technologies are applied, so that damages or losses of thermo-sensitivity components such as natural vitamin C (VC) and the like are reduced, thus the contents of the VC and other main components in the product are improved, the product quality is stable, and the possibilities of moisture absorption and discoloration are small; and the method has the advantages that the design is reasonable, the process is advanced, the product quality is high, the product taste is good, and the raw material utilization ratio is high.
Description
Technical field
The present invention relates to the deep-processing method of a kind of Yunnan olive, that concrete is a kind of preparation method of phyllanthus emblica powder.
Background technology
The Yunnan olive has another name called the Yunnan emblic, is Euphorbiaceae machaka or magaphanerophytes's emblic
Phyllanthus emblicaL. fruit.Flavor efficacy: bitter, sweet, sour; Cool in nature.Clearing heat, relieving sore-throat; Moistening lung for removing phlegm; Promote the production of body fluid to quench thirst.Originate in the torrid areas, Asia, south China is common.Be a kind of important medicine food dual purpose plant resource.Yunnan olive good flavor uniqueness, nutritious, amino acid is little gives birth to plain and the trace element except containing, its Vc content height of what is more important, its content can reach 0.6%～0.92%, and spring, fruit content was the highest, sometimes even can reach 1.82%, this content is 160 times of apple dimension C content, also is simultaneously 100 times of oranges and tangerines content, is only second to the king's of fruit vitamin C Rosa roxburghii.Because the protection of flavones and tannin, contained Vc is at high temperature very stable, work in-process. with 100 ℃ 4 hours, 8O ℃ 8 hours, after 60 ℃ of bakings or Exposure to Sunlight of 13 hours. its vitamin C is still preserved 7O% one 93%, is higher than other fruits and vegetables far away.The Yunnan olive fruits is because of containing the tannin more than 17%, so sour and astringent highly seasoned, the amount of eating raw is very limited, but by processing, can produce different products, can remove unnecessary acerbity, and keep its sweet aftertaste.Fruit medicine has clearing heat, relieving sore-throat, moistening lung for removing phlegm, the effect that promotes the production of body fluid to quench thirst.That modern study, Yunnan olive have is anti-oxidant, remove free radical, antitumor, the health care effect of waiting for a long time.China is to exploitation all exploitations of little Related product of other provinces except that Yunnan of Yunnan olive, and exploitation also is in elementary form and theoretical research stage even if the enterprise of our province is to the Yunnan olive, does not also carry out industrialization, scale running.Because the research and development to the Yunnan olive are scarcely out of swaddling-clothes, production technology is tradition and fall behind comparatively, traditional production technology with broken, squeeze the juice and high temperature concentrated cause hypersensibility material such as vitamin C in the product lose and the utilization rate of destruction and Yunnan olive fresh fruit lower.The product quality shakiness of Yunnan olive, VC content is lower, the mouthfeel bitter taste is heavier; The quality instability is easier to moisture absorption variable color; Production cost is higher.
Summary of the invention
For further improving Yunnan olive level of processing, improve VC content in the phyllanthus emblica powder, reduce the moisture absorption of phyllanthus emblica powder, the invention provides a kind of preparation method of phyllanthus emblica powder.
A kind of preparation method of phyllanthus emblica powder, concrete steps are as follows:
(1) olive fresh fruit in Yunnan cleans, and being crushed to particle diameter is the 1-2 millimeter;
(2) biology enzyme is diluted to concentration 0.01%-1% with drinking water;
(3) olive broken thing in Yunnan joins in the container, the biology enzyme liquid that dilutes is joined container for stirring mix, and heats to 40-45
oC, and be incubated 5-8 hour;
(4) separate Yunnan olive enzymolysis liquid;
(5) filter cloth filter first filtrate;
(6) just filtrate is used ceramic membrane filter;
(7) macroporous resin adsorption, wash-out;
(8) being concentrated into proportion is 1.01-1.10;
(9) drying becomes phyllanthus emblica powder.
The described biology enzyme of step (3) is a kind of in pectase, AMS, beta amylase, cellulase and the complex cellulase.
The described separation of step (4) is to adopt disc centrifuge to separate.
The described ceramic membrane filter of step (6) is the 0.2um-0.5um ceramic membrane filter.
The described macroreticular resin of step (7) is a resin anion (R.A.).
The described simmer down to 40-60 of step (8)
OC low-temperature reduced-pressure vacuum concentrates.
The described drying of step (9) is temperature 100-120
OThe heated dry air spray-drying of C, relative humidity 10-20%.
The present invention passes through macroreticular resin with filtered fluid with filtered fluid again behind ceramic membrane filter, according to specific macroreticular resin only to the absorption of VC and to the non-adsorbable characteristic of carbohydrate, bitter taste composition, select for use anion that filtrate is adsorbed, after removing carbohydrate, bitter taste composition, mouthfeel is good, hardship, acid, the astringent taste of no Yunnan olive, the active ingredient that has kept the Yunnan olive reaches back sweet taste.The employing cryogenic vacuum concentrates the spray-drying with low temperature and low humidity degree air, can make the VC work in-process loss in the olive of Yunnan minimum.Adopt utilization rate that technology of the present invention can improve the Yunnan olive more than 30%, VC content can reach more than the 800mg/100g, and mouthfeel is good, the bitter taste of no Yunnan olive.Be natural complex C and other nutritional labelings in the reservation Yunnan olive as much as possible.The present invention be utilize the biologically active of biology enzyme with pectin, starch contained in the broken thing of Yunnan olive fresh fruit, cellulose carries out enzymolysis becomes monose, broken fabric texture forms the space, is beneficial to the stripping of active ingredient.The enzyme hydrolysis technology that the present invention adopts can improve yield, the comprehensive utilization ratio of phyllanthus emblica powder and reduce production costs.Enzyme hydrolysis of the present invention, macroreticular resin, low temperature concentrate, the low temperature spray drying The Application of Technology, thereby reduced the destruction of thermal sensitivity compositions such as natural VC or lose improve in the product natural in the content of main component such as vitamin C, make constant product quality, also be not easy moisture absorption variable color.The present invention is reasonable in design, technology is advanced, and quality height, the mouthfeel of product are good, the raw material availability height.
Specific implementation method
A kind of preparation method of phyllanthus emblica powder, concrete parameter and the check data of each embodiment see Table 1, and concrete steps are as follows:
(1) olive fresh fruit in 10KG Yunnan cleans, and with crusher in crushing Yunnan olive fresh fruit being crushed to particle diameter is the 1-2 millimeter;
(2) biology enzyme is diluted to 0.01%-1% concentration with drinking-water, and described biology enzyme is a kind of in pectase, AMS, beta amylase, cellulase, the complex cellulase;
(3) olive broken thing in Yunnan is joined band and stirs in the insulation jar of strap clamp cover, and join the biology enzyme liquid of dilution in the insulating tube and mix all should, with hot water heating to 40-45
OC also is incubated 5-8 hour;
(4) adopt disk centrifugal separator to separate Yunnan olive enzymolysis liquid;
(5) model 8163 filter clothes just filter first filtrate;
(6) just filtrate is used the 0.2um-0.5um ceramic membrane filter;
(7) with the resin anion (R.A.) in the macroreticular resin ceramic membrane filter liquid is adsorbed, according to a conventional method wash-out;
(8) 40-60
OThe C low-temperature reduced-pressure concentrates, and it is 1.01-1.10 that the low-temperature reduced-pressure vacuum is concentrated into proportion,
(9) with the heated dry air spray-drying of temperature 100-120OC, relative humidity 10-20%, become phyllanthus emblica powder,
(10) check VC content is all greater than 8000mg/100g, and mouthfeel does not have bitter taste.
Concrete parameter and the check data of each embodiment of table 1
Claims (7)
1. the preparation method of a phyllanthus emblica powder is characterized in that, concrete steps are as follows:
Yunnan olive fresh fruit cleans, and being crushed to particle diameter is the 1-2 millimeter;
Biology enzyme is diluted to concentration 0.01%-1% with drinking water;
Olive broken thing in Yunnan joins in the container, the biology enzyme liquid that dilutes is joined container for stirring mix, and heats to 40-45
oC, and be incubated 5-8 hour;
Separate Yunnan olive enzymolysis liquid;
Filter cloth filter first filtrate;
Just filtrate is used ceramic membrane filter;
Macroporous resin adsorption, wash-out;
Being concentrated into proportion is 1.01-1.10;
Drying becomes phyllanthus emblica powder.
2. according to the preparation method of the described a kind of phyllanthus emblica powder of claim 1, it is characterized in that the described biology enzyme of step (3) is a kind of in pectase, AMS, beta amylase, cellulase and the complex cellulase.
3. according to the preparation method of the described a kind of emblica powder of claim 1, it is characterized in that the described separation of step (4) is to adopt disc centrifuge to separate.
4. according to the preparation method of the described a kind of phyllanthus emblica powder of claim 1, it is characterized in that the described ceramic membrane filter of step (6) is the 0.2um-0.5um ceramic membrane filter.
5. according to the preparation method of the described a kind of phyllanthus emblica powder of claim 1, it is characterized in that the described macroreticular resin of step (7) is a resin anion (R.A.).
6. according to the preparation method of the described a kind of phyllanthus emblica powder of claim 1, it is characterized in that the described simmer down to 40-60 of step (8)
OC low-temperature reduced-pressure vacuum concentrates.
7. according to the preparation method of the described a kind of phyllanthus emblica powder of claim 1, it is characterized in that the described simmer down to 40-60 of step (8)
OC low-temperature reduced-pressure vacuum concentrates.
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| CN2011100881176A CN102197870A (en) | 2011-04-08 | 2011-04-08 | Preparation method of fructus phyllanthi powder |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942124A (en) * | 2016-05-25 | 2016-09-21 | 云南蓝钻生物科技股份有限公司 | Beautifying solid drink and preparation method thereof |
| CN105995712A (en) * | 2016-05-25 | 2016-10-12 | 丽江格林斯通食品有限公司 | Composite fructus phyllanthi powder and preparation method thereof |
| CN106689929A (en) * | 2016-12-16 | 2017-05-24 | 广州合诚实业有限公司 | Method for reducing acerbity of emblic leafflower fruit juice and product obtained therefrom |
| CN107373505A (en) * | 2017-08-18 | 2017-11-24 | 浦北县龙腾食品有限公司 | A kind of production technology of emblica powder |
| CN107467508A (en) * | 2017-10-17 | 2017-12-15 | 易门裕隆盛食品开发有限公司 | A kind of preparation method of spontaneous buckwheat powder |
| CN108719787A (en) * | 2018-05-23 | 2018-11-02 | 楚雄圣土果蔬开发有限公司 | The production method in Yunnan olive face |
| CN112409437A (en) * | 2020-12-12 | 2021-02-26 | 南京康齐生物科技有限公司 | Method for extracting and separating high-purity maslinic acid from olive leaves |
| CN113940430A (en) * | 2021-11-22 | 2022-01-18 | 广东青云山药业有限公司 | Preparation method of emblic leafflower fruit powder |
| CN114258995A (en) * | 2021-12-22 | 2022-04-01 | 上海华宝孔雀香精有限公司 | Fructus phyllanthi clear juice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260965A (en) * | 1999-01-21 | 2000-07-26 | 陈哲超 | Process for preparing phyllanthus emblica powder preparation |
| CN101032322A (en) * | 2007-03-30 | 2007-09-12 | 华南理工大学 | Phyllanthus emblica extract and its preparation and application |
-
2011
- 2011-04-08 CN CN2011100881176A patent/CN102197870A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260965A (en) * | 1999-01-21 | 2000-07-26 | 陈哲超 | Process for preparing phyllanthus emblica powder preparation |
| CN101032322A (en) * | 2007-03-30 | 2007-09-12 | 华南理工大学 | Phyllanthus emblica extract and its preparation and application |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942124A (en) * | 2016-05-25 | 2016-09-21 | 云南蓝钻生物科技股份有限公司 | Beautifying solid drink and preparation method thereof |
| CN105995712A (en) * | 2016-05-25 | 2016-10-12 | 丽江格林斯通食品有限公司 | Composite fructus phyllanthi powder and preparation method thereof |
| CN106689929A (en) * | 2016-12-16 | 2017-05-24 | 广州合诚实业有限公司 | Method for reducing acerbity of emblic leafflower fruit juice and product obtained therefrom |
| CN106689929B (en) * | 2016-12-16 | 2020-05-19 | 广州合诚实业有限公司 | Method for reducing sour and astringent taste of phyllanthus emblica juice and product obtained by method |
| CN107373505A (en) * | 2017-08-18 | 2017-11-24 | 浦北县龙腾食品有限公司 | A kind of production technology of emblica powder |
| CN107467508A (en) * | 2017-10-17 | 2017-12-15 | 易门裕隆盛食品开发有限公司 | A kind of preparation method of spontaneous buckwheat powder |
| CN108719787A (en) * | 2018-05-23 | 2018-11-02 | 楚雄圣土果蔬开发有限公司 | The production method in Yunnan olive face |
| CN112409437A (en) * | 2020-12-12 | 2021-02-26 | 南京康齐生物科技有限公司 | Method for extracting and separating high-purity maslinic acid from olive leaves |
| CN113940430A (en) * | 2021-11-22 | 2022-01-18 | 广东青云山药业有限公司 | Preparation method of emblic leafflower fruit powder |
| CN114258995A (en) * | 2021-12-22 | 2022-04-01 | 上海华宝孔雀香精有限公司 | Fructus phyllanthi clear juice and preparation method thereof |
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Application publication date: 20110928 |