CN103070364A - Liquid and powder persimmon tannin and separation and extraction process thereof - Google Patents
Liquid and powder persimmon tannin and separation and extraction process thereof Download PDFInfo
- Publication number
- CN103070364A CN103070364A CN2013100603470A CN201310060347A CN103070364A CN 103070364 A CN103070364 A CN 103070364A CN 2013100603470 A CN2013100603470 A CN 2013100603470A CN 201310060347 A CN201310060347 A CN 201310060347A CN 103070364 A CN103070364 A CN 103070364A
- Authority
- CN
- China
- Prior art keywords
- persimmon
- tannin
- juice
- fermentation
- alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 125
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 123
- 235000018553 tannin Nutrition 0.000 title claims abstract description 90
- 229920001864 tannin Polymers 0.000 title claims abstract description 90
- 239000001648 tannin Substances 0.000 title claims abstract description 90
- 239000007788 liquid Substances 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 title claims abstract description 16
- 238000000926 separation method Methods 0.000 title claims abstract description 6
- 238000000605 extraction Methods 0.000 title abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 43
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 230000032683 aging Effects 0.000 claims abstract description 14
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000005516 engineering process Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 239000004744 fabric Substances 0.000 claims description 11
- 239000012530 fluid Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 150000007513 acids Chemical class 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 229920000642 polymer Polymers 0.000 claims description 5
- 230000002269 spontaneous effect Effects 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 235000001543 Corylus americana Nutrition 0.000 claims description 2
- 240000007582 Corylus avellana Species 0.000 claims description 2
- 235000007466 Corylus avellana Nutrition 0.000 claims description 2
- 238000013459 approach Methods 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 235000014633 carbohydrates Nutrition 0.000 claims description 2
- 238000000354 decomposition reaction Methods 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 229920002521 macromolecule Polymers 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 230000000717 retained effect Effects 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 244000055850 Diospyros virginiana Species 0.000 claims 1
- 230000001476 alcoholic effect Effects 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 239000010970 precious metal Substances 0.000 abstract description 3
- 239000003463 adsorbent Substances 0.000 abstract description 2
- 235000013405 beer Nutrition 0.000 abstract description 2
- 239000002537 cosmetic Substances 0.000 abstract description 2
- 239000010865 sewage Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 3
- 239000008395 clarifying agent Substances 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 238000000746 purification Methods 0.000 abstract 1
- 244000012254 Canarium album Species 0.000 description 5
- 235000009103 Canarium album Nutrition 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 5
- 230000008020 evaporation Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 241000723267 Diospyros Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 240000008866 Ziziphus nummularia Species 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000002781 deodorant agent Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- -1 polyphenol compound Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- RNKMOGIPOMVCHO-SJMVAQJGSA-N 1,3,6-trigalloyl glucose Chemical compound C([C@@H]1[C@H]([C@@H]([C@@H](O)[C@H](OC(=O)C=2C=C(O)C(O)=C(O)C=2)O1)OC(=O)C=1C=C(O)C(O)=C(O)C=1)O)OC(=O)C1=CC(O)=C(O)C(O)=C1 RNKMOGIPOMVCHO-SJMVAQJGSA-N 0.000 description 1
- 244000030795 Annona lutescens Species 0.000 description 1
- 235000005288 Annona lutescens Nutrition 0.000 description 1
- 235000008597 Diospyros kaki Nutrition 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 241000724115 Ziziphus lotus Species 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000490 cosmetic additive Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003721 exogen phase Effects 0.000 description 1
- 239000006025 fining agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to liquid or powder persimmon tannin from green persimmon and a corresponding extraction and separation process technology thereof. A liquid persimmon tannin is obtained by selecting persimmon raw materials, juicing, fermenting, removing alcohol, ageing, removing impurities and the like, or persimmon tannin powder is obtained by drying and crushing, and the tannin content in the product is 2-99%. The invention overcomes the defects of the prior persimmon tannin product and process, respectively processes according to the characteristics of different components in the persimmon, and provides a series of effective separation and purification extraction processes for persimmon tannin, which adopt yeast fermentation to convert sugar in persimmon juice into alcohol, evaporate and separate the alcohol in vacuum, promote the polymerization of the persimmon tannin into high molecules by aging, filter and remove micromolecular peculiar smell substances such as acetic acid and the like. The production process of the persimmon fruit powder does not add any chemical reagent, the final product is a pure natural persimmon fruit component, and the persimmon fruit powder can be used as a clarifying agent of beer and wine, an additive of cosmetics, an additive of various deodorizers, a sewage treatment agent, an adsorbent of precious metals and the like, and has wide market prospect.
Description
Technical field
The present invention relates to a kind of liquid state or pulvis persimmon tannin and corresponding extraction and separation process technology thereof that derives from blue or green persimmon.
Background technology
Approximately 2,560,000 tons of the annual persimmon total outputs in the whole world, wherein the output of China has 1,830,000 tons (FAO, 2005).Because the not anti-storage characteristic of persimmon is very short during eating raw, and other deep processed product kind of persimmon is limited, be processed into the lower dried persimmon of added value such as part, persimmon wine, beverage etc., a large amount of persimmons are wasted.China is the original producton location of persimmon, and a plurality of different cultivars are arranged, and most of kinds all contain more tannin, feels obvious astringent taste when causing immature persimmon entrance.Persimmon is the highest a kind of fruit of tannin content, and tannin content is up to more than 2% of persimmon fresh weight.Persimmon has the shedding phase twice before ripe in addition, and the shedding amount is very large, accounts for 20% of persimmon result quantities.Because it is high to fall the Chinese olive tannin content, distinguishes the flavor of very puckery inedibility.But can be used as the raw material that extracts tannin.Tannin has the activity with protein, polysaccharide, alkaloid, a lot of metal ions and the reaction of low molecular volatile substances, also have anti-oxidant, remove free radical and the function such as antibiotic.Its application prospect and wide scope.The tannin of present different plant origins extracts and is applied as aspects such as deodorant, cosmetic additive agents at drinks processing, sewage disposal, precious metal, in the past few years, the applicant has carried out fruitful research to the characteristic of persimmon tannin with extracting to separate.Persimmon tannin belongs to typical polyphenol compound, the outer research of Present Domestic finds that the polyphenol compound in the general plant mainly is present in the plant with free state or in conjunction with the attitude mode, tannin in the persimmon is no exception, in the different maturity periods of persimmon, persimmon tannin also have free state and in conjunction with two kinds of forms of attitude.Free state persimmon tannin molecular weight, solvable at solution such as water, easily combine with protein, can make our tongue feel obvious astringent taste, the free state tannin also has certain antibiotic and sterilizing ability.In the immature persimmons such as blue or green persimmon mainly take the free state tannin as main.The existence of the free state tannin in the blue or green persimmon is a kind of self-protection mechanism of persimmon, can prevent that insect and disease are to the infringement of persimmon.In conjunction with the attitude tannin general with the persimmon cell membrane on cellulose, hemicellulose, lignin and pectin etc. combine, perhaps self-polymerization forms high polymer, water insoluble solution and other solvents, our tongue can not be felt its existence.In the persimmon of ripe later stage of persimmon and deliquescing slaking mainly take in conjunction with the attitude tannin as main.The free state tannin content can adopt several phenols content assaying methods commonly used directly to measure, and could measure after becoming the free state tannin and measure to be hydrolyzed to it in conjunction with the attitude tannin content.Domestic persimmon tannin extraction process mainly is to adopt the variable concentrations organic solvent of adjusting the pH value to extract.The employings such as Gu Haifeng contain the absolute methanol of 1%HCL as the tannin in the extractant extraction persimmon; The scholar who also has adopts acetone as the extraction solvent of tannin in the Pericarpium Kaki.These procedures are loaded down with trivial details, and add the pollution that a large amount of chemical reagent cause tannin, and be not suitable for large batch of production, common organic solvents can only will extract than the small-molecular weight tannin in the persimmon in addition, the tannin of a large amount of higher degrees of polymerization (such as molecular weight greater than more than 1000) almost can not dissolve in organic solvent, thereby can not be extracted.Cause a large amount of wastes of raw material.Adopt blue or green persimmon or acerbity-removing persimmon through freeze drying in the invention disclosed such as CN101328194A and the CN1759697 patent, ultramicro grinding obtains the ultra micro persimmon powder or through enzymolysis, filters, and makes persimmon powder after the freeze drying.In this class persimmon powder product otherwise tannin content is lower, otherwise the recovery rate of tannin is low, perhaps complex process, thus need the participation etc. of multiple biological enzyme formulation to increase production cost, be difficult for industrialization promotion and application.The present invention processes respectively according to the characteristic of the different component in the persimmon, has proposed a kind of comparatively easy persimmon tannin extraction process, has effectively overcome the weak point of above-mentioned technique.
Summary of the invention
The technical problem to be solved in the present invention is: determine the suitable persimmon Chinese olive collecting period, adopt rational production technology to separate other non-tannis composition of removing in the persimmon, obtain liquid state or the pressed powder All Pure Nature persimmon tannin product of different extent of polymerizations.
Constituted mode of the present invention is: by the persimmon raw material is selected, squeezed the juice, the processes such as fermentation, dealcoholization, ageing, impurity elimination obtain a kind of liquid persimmon tannin or again drying, the persimmon tannin pulvis that obtains after pulverizing, tannin content is between 2-99% in this product.
The technical solution adopted in the present invention is: take the main puckery persimmon kind of China such as Mopan Persimmon, OX-heart persimmon and lotus flower persimmon etc. as extracting the raw material of tannin.In the persimmon growth course, measure tannin content in the blue or green persimmon, pluck in the time of near free state tannin content in the persimmon reaches the peak; The material such as insoluble crude fibres such as the persimmon of plucking really cleaned, went the base of a fruit, fragmentation, squeezes the juice, filtration etc. separates persimmon pericarp, slag is obtained persimmon juice.Owing to except tannin, also having the main soluble component such as sugar, acid and pectin in this juice, be alcohol by adopting fermentation mode with the thorough decomposition and inversion of carbohydrate, yeast is killed in the complete rear heating of fermenting, remove the coarse granules such as yeast by suitable aperture filter-cloth filtering, adopt the cryogenic vacuum separated to obtain alcohol.Juice behind the dealcoholization is processed by the ageing of certain hour, tannin in the juice progressively polymerization polymeric form that forms HMW freezes the shape body, thereby adopts and filter and clean the liquid persimmon tannin that some smell components that produce in the little molecule acids composition of getting rid of solubility and fermentation, the traditional aging process obtain frees from extraneous odour freezing shape body polymer.Perhaps the tanning matter with liquid state carries out processed by spray-drying, low-temperature vacuum drying or freeze drying, and finally obtains solid tannin powder.Adopt conventional tannin assay method, the tannin content scope is between 2-99% in this liquid state or the pressed powder attitude product.
Specific implementation process of the present invention is as follows:
1, raw material tannin analysis and gathering: ripe previous month of persimmon, tannin content in measuring persimmon in 3 to 5 days is prepared fruit picking and is collected raw material when tannin content approaches or arrives 2%.Can adopt Forint phenol method to measure tannin content in the persimmon, be the best time of picking of persimmon thereby determine to contain in the persimmon growth course free state tannin the abundantest period;
2, persimmon juice preparation: the Chinese olive raw material of results needs in the processing of squeezing the juice as early as possible in 2 to 3 days.Persimmon adopts stainless steel knife to dig out top base of fruit part after cleaning, and broken rear employing screw juicer squeezes out the juice in the raw material, and juice can carry out filtering and impurity removing through 60 order filter clothes again to be processed;
3, fermentation desugar: persimmon juice can be decomposed into alcohol with sugar by spontaneous fermentation or artificial fermentation's mode and reach the desugar processing.Adopt under the spontaneous fermentation mode, persimmon juice is directly deposited in the inherent room temperature bottom fermentation of generic container without high-temperature process, adopts saccharometer to measure soluble solid content in the juice, can stop fermentation when soluble solid content is lower than 2%.General fermentation time is about 7 to 10 days.Adopt under artificial fermentation's mode, need the juice heating of filtering is cooled to room temperature after the sterilization more than 60 ℃, juice inoculation saccharomycete (comprising the saccharomycete of commercially available various active dry yeast or separation cultivation etc.) is in 30 ℃ of left and right sides temperature bottom fermentations until soluble solid content stops fermentation after being lower than below 2%.Killed yeast in 5 minutes and remove yeast and partial suspended thing etc. by 80-100 order filter-cloth filtering through nature or the complete 60 ℃ of heating of persimmon juice of artificial fermentation;
4, zymotic fluid alcohol separates: the compositions such as alcohol that fermentation generates in the juice separate recovered alcohol in the Vacuum Concentration mode being lower than under 50 ℃ of temperature; The alcohol residue amount is lower than 0.5% in the zymotic fluid after the evaporation;
5, ageing: the persimmon juice sealing lucifuge that removes alcohol is stored in the dark environment 6-24 month, and the mutual polymerization of persimmon tannin forms macromolecule and fetters the part hydrone and forms and freezes the shape body;
6, filtering and removing peculiar smell: the shape body that freezes that forms after adopting 100-200 order filter cloth that ageing is finished filters, and clean with clear water, making high molecular persimmon tannin is that the main shape thing that freezes is retained in the filter cloth, and hazel semisolid or liquid persimmon tannin are finally obtained in the separated removals of composition such as little molecule solubility acids;
7, drying: the persimmon tannin of liquid towards can directly adopt the modes such as spray-drying, low-temperature vacuum drying and freeze drying and pulverizing to obtain solid tannin powder.
The raw materials used Chinese olive before the persimmon prematurity of the present invention is as main, because of the region of China persimmon cultivation wider, there is larger difference the suitable collecting period according to the region difference, begin all can pluck to the late September in the north from the July in zone, south, can judge by measuring the bear fruit content of later stage free state tannin of persimmon, as adopt Forint phenol method to measure, general tannin content all can be plucked when 1.5-2% is above, too early or spend evening and pluck and tannin can not effectively be extracted and cause wastage of material.The fruit that can not become the commodity fruit for the shedding of fruit thinning phase, malformed fruit, fruitlet etc. also can use, can be relatively on the low side for the tannin recovery rate in this class fruit.Process of producing product of the present invention does not add any chemical reagent, persimmon composition for pure natural, can be used as beer, fining agent vinous, the additive of cosmetics, various deodorants additive, sewage-treating agent, precious metal adsorbent etc., market prospects are wide.
The specific embodiment:
Embodiment 1: produce blue or green persimmon as raw material production solid, powdery persimmon tannin take the Hebei Wild jujube in Taihang Mountain Area:
(1) about September 20, gathered the persimmon Chinese olive, in fruit washing machine, rinse well with running water and drain away the water, excise base of fruit with stainless steel knife, be cut into small pieces and drop into squeezing collection juice in the spiral juice extractor, remaining pomace squeezes after adding a small amount of water mixing again, merges the juice of twice squeezing;
(2) the persimmon juice behind 60 order filter-cloth filterings places 60 ℃ of heating of jacketed pan sterilization in 10 minutes, then pour cool to room temperature in the fermentation tank into, adding 0.05% grape wine by the weighing scale of persimmon juice ferments with active dry yeast, fermented about 5 days and measure the zymotic fluid soluble solid content, heating zymotic fluid to 60 ℃ when content is lower than 2%, be incubated 5 minutes and stop fermentation, and adopt while hot 80 order filter cloth centrifugal filtrations to remove the insoluble matters such as yeast;
(3) filtrate imports in the vacuum concentration pot and is being lower than appropriateness evaporation and collection alcohol under 50 ℃ of temperature, and the alcohol of evaporation and steam vapour amount are about 10% of original volume;
(4) separate juice behind the alcohol and placed in the food grade plastic bucket ageing of sealing lucifuge 8 months, that treats that persimmon tannin fully forms high molecular polymer freezes the shape body;
(5) filter and clean to remove solubility acids and little molecule smell component with 150 order filter clothes to freezing the shape body;
(6) the persimmon tannin solution after cleaning spreads disc thickness 3cm ,-40 ℃ freezing 10 hours, under 65Pa vacuum, 40 ℃ of dryings 25 hours.Then unload dish, beat powder, be packaged to be the powdery persimmon tannin.
Embodiment 2: the cull fruit that falls take the Hebei Wild jujube in Taihang Mountain Area persimmon fruit thinning phase is produced liquid persimmon tannin as raw material:
(1) collects scattered persimmon cull fruit of mid or late August, clean, go the base of a fruit, obtain juice after squeezing the juice;
(2) juice places and adopts the spontaneous fermentation mode to ferment about 10 days in the fermentation tank, measure the soluble solid content of zymotic fluid, 60 ℃ of zymotic fluids of heating when content is lower than 2% be incubateds 5 minutes and stop fermenting, and use while hot the insoluble matter such as 80 order filter cloth centrifugal filtration separated yeast;
(3) filtrate imports in the vacuum concentration pot and is being lower than appropriateness evaporation and collection alcohol under 50 ℃ of temperature, and the alcohol of evaporation and steam vapour amount are about 10% of original volume;
(4) separate juice behind the alcohol and placed in the food grade plastic bucket ageing of sealing lucifuge 8 months, that treats that persimmon tannin fully forms high molecular polymer freezes the shape body;
(5) filter and clean to remove solubility acids and little molecule smell component with 150 order filter clothes to freezing the shape body.Quantitatively bottling or pack, are incubated sterilization in 5 minutes and obtain liquid persimmon tannin by 60 ℃.
Claims (7)
1. a liquid state or solid powder attitude persimmon tannin product, it is characterized in that: by the persimmon raw material is selected, squeezed the juice, the processes such as fermentation, dealcoholization, ageing, impurity elimination obtain a kind of liquid persimmon tannin or again drying, the persimmon tannin pulvis that obtains after pulverizing, tannin content is between 2-99% in this product.
2. at persimmon tannin according to claim 1, its production technology is characterised in that: take the main puckery persimmon kind of China such as Mopan Persimmon, etc. as extracting the raw material of tannin; Select to pluck when the free state tannin reaches the peak in the fruit; The material such as insoluble crude fibres such as the persimmon of plucking really cleaned, went the base of a fruit, fragmentation, squeezes the juice, filtration etc. separates persimmon pericarp, slag is obtained persimmon juice; Owing to except tannin, also having the main soluble component such as sugar, acid and pectin in this juice, be alcohol by adopting the saccharomycetes to make fermentation mode with the thorough decomposition and inversion of carbohydrate content, yeast is killed in the complete rear heating of fermenting, remove the coarse granules such as yeast by suitable aperture filter-cloth filtering, adopt the cryogenic vacuum separated to obtain alcohol; Juice behind the dealcoholization is processed by the ageing of certain hour, tannin in the juice progressively polymerization polymeric form that forms HMW freezes the shape body, thereby adopts and filter and clean the liquid persimmon tannin that some smell components that produce in the little molecule acids composition of getting rid of solubility and fermentation, the traditional aging process obtain frees from extraneous odour freezing shape body polymer; Perhaps the tanning matter with liquid state obtains solid tannin powder by spray-drying, low-temperature vacuum drying and freeze drying etc. and after pulverizing.
3. persimmon according to claim 2 is really plucked requirement, it is characterized in that: ripe previous month of persimmon, and tannin content in persimmon of 3 to 5 days mensuration, the preparation fruit picking is collected and is processed raw material when tannin content approaches or arrives 2%.
4. fermentation process technique according to claim 2 is characterized in that: squeezing gained persimmon juice can be decomposed into alcohol with sugar by spontaneous fermentation or artificial fermentation's mode and reach desugar and process; Adopt under the spontaneous fermentation mode, persimmon juice is directly deposited in the inherent room temperature bottom fermentation of generic container without high-temperature process, adopts saccharometer to measure soluble solid content in the juice, can stop fermentation when soluble solid content is lower than 2%; General fermentation time is about 7 to 10 days; Adopt under artificial fermentation's mode, need be cooled to room temperature after the sterilization more than 50-60 ℃ to the juice heating of filtering, juice inoculation saccharomycete (comprising the saccharomycete of commercially available various active dry yeast or separation cultivation etc.) ferments in 20-35 ℃ of temperature range until soluble solid content stops fermenting after being lower than below 2%; Killed yeast in 5 minutes and remove yeast and partial suspended thing etc. by 80-100 order filter-cloth filtering through nature or the complete 60 ℃ of heating of persimmon juice of artificial fermentation.
5. zymotic fluid alcohol separating technology according to claim 2, it is characterized in that: the compositions such as alcohol that generated by sugar fermentation in the persimmon juice separate and recovered alcohol in the Vacuum Concentration mode in vacuum concentration pot or other vacuum evaporator being lower than under 50 ℃ of temperature, make that alcoholic strength is lower than 0.5% in the final zymotic fluid.
6. zymotic fluid ageing according to claim 2 and impurity removal process is characterized in that: the persimmon juice sealing lucifuge that removes alcohol is stored in the dark environment 6-24 month, and the mutual polymerization of persimmon tannin forms macromolecule and fetters the part hydrone and forms and freezes the shape body; The shape body that freezes that forms after adopting 100-200 order filter cloth that ageing is finished filters, and clean with clear water, making high molecular persimmon tannin is that the main shape thing that freezes is retained in the filter cloth, and free from extraneous odour, hazel semisolid or liquid persimmon tannin are finally obtained in the separated removals of composition such as little molecule solubility acids.
7. drying process according to claim 2 is characterized in that: the persimmon tannin of liquid towards can directly adopt spray-drying or the modes such as low-temperature vacuum drying or freeze drying to carry out that drying and dehydrating is processed and the final solid tannin powder that obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100603470A CN103070364A (en) | 2013-02-27 | 2013-02-27 | Liquid and powder persimmon tannin and separation and extraction process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100603470A CN103070364A (en) | 2013-02-27 | 2013-02-27 | Liquid and powder persimmon tannin and separation and extraction process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103070364A true CN103070364A (en) | 2013-05-01 |
Family
ID=48147226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100603470A Pending CN103070364A (en) | 2013-02-27 | 2013-02-27 | Liquid and powder persimmon tannin and separation and extraction process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103070364A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525610A (en) * | 2013-10-31 | 2014-01-22 | 赫忠友 | Red grape spirit production technology |
| CN104013557A (en) * | 2014-06-24 | 2014-09-03 | 刘小峰 | Application of persimmon extract freeze-dried powder as deodorant functional material |
| CN104664377A (en) * | 2015-02-07 | 2015-06-03 | 陕西学前师范学院 | Preparation method for health care sugar-free natural product powder |
| CN105581217A (en) * | 2015-12-14 | 2016-05-18 | 山东省果树研究所 | Method for removing arsenic in apple juice |
| CN106008616A (en) * | 2016-07-05 | 2016-10-12 | 深圳市美漾无华生物科技有限公司 | Method for extracting persimmon tannin from persimmons |
| CN106380495A (en) * | 2016-08-15 | 2017-02-08 | 中国农业科学院农产品加工研究所 | Method for continuous extraction of tannin and pectin from persimmon peel |
| CN107779371A (en) * | 2017-11-09 | 2018-03-09 | 江南大学 | Specificity removes the method for dimerization alpha amylase inhibitor and class avenin in yellow rice wine |
| CN109568993A (en) * | 2018-11-05 | 2019-04-05 | 广州柿宝生物科技有限公司 | Dehydration and drying process of persimmon tannin concentrated solution |
| CN110314652A (en) * | 2018-03-29 | 2019-10-11 | 河北农业大学 | Method for adsorbing and recovering precious metal gold by using persimmon residues |
| CN110509384A (en) * | 2018-05-21 | 2019-11-29 | 河北农业大学 | Green persimmon extraction product for controlling formaldehyde release |
| CN112972742A (en) * | 2021-02-23 | 2021-06-18 | 浙江思享家环保科技有限公司 | Environment-friendly plant composite extract for removing formaldehyde, decomposing peculiar smell and sterilizing and preparation thereof |
| CN115300236A (en) * | 2022-07-05 | 2022-11-08 | 深圳全棉时代科技有限公司 | Odor-eliminating and odor-inhibiting adult absorbent product and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101613383A (en) * | 2009-08-03 | 2009-12-30 | 五峰赤诚生物科技有限公司 | A kind of method of from persimmon, producing persimmon tannin |
| KR100943629B1 (en) * | 2009-07-24 | 2010-02-24 | 재단법인나주시천연염색문화재단 | Method for producing fermentation broth of persimmon tannin |
| CN102229628A (en) * | 2011-06-16 | 2011-11-02 | 五峰赤诚生物科技有限公司 | Method for extracting persimmon tannin from persimmons |
-
2013
- 2013-02-27 CN CN2013100603470A patent/CN103070364A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100943629B1 (en) * | 2009-07-24 | 2010-02-24 | 재단법인나주시천연염색문화재단 | Method for producing fermentation broth of persimmon tannin |
| CN101613383A (en) * | 2009-08-03 | 2009-12-30 | 五峰赤诚生物科技有限公司 | A kind of method of from persimmon, producing persimmon tannin |
| CN102229628A (en) * | 2011-06-16 | 2011-11-02 | 五峰赤诚生物科技有限公司 | Method for extracting persimmon tannin from persimmons |
Non-Patent Citations (3)
| Title |
|---|
| 任方萍等: "植物单宁的提取方法", 《西部皮革》, vol. 32, no. 20, 25 October 2011 (2011-10-25), pages 21 - 24 * |
| 张宝善等: "柿单宁研究进展", 《陕西师范大学学报（自然科学版）》, vol. 36, no. 1, 10 January 2008 (2008-01-10), pages 99 - 105 * |
| 顾海峰等: "柿子单宁优化提取工艺探讨", 《食品科技》, no. 2, 20 February 2007 (2007-02-20), pages 133 - 136 * |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525610B (en) * | 2013-10-31 | 2015-03-25 | 赫忠友 | Red grape spirit production technology |
| CN103525610A (en) * | 2013-10-31 | 2014-01-22 | 赫忠友 | Red grape spirit production technology |
| CN104013557A (en) * | 2014-06-24 | 2014-09-03 | 刘小峰 | Application of persimmon extract freeze-dried powder as deodorant functional material |
| CN104664377A (en) * | 2015-02-07 | 2015-06-03 | 陕西学前师范学院 | Preparation method for health care sugar-free natural product powder |
| CN105581217A (en) * | 2015-12-14 | 2016-05-18 | 山东省果树研究所 | Method for removing arsenic in apple juice |
| CN105581217B (en) * | 2015-12-14 | 2018-02-13 | 山东省果树研究所 | A kind of method of arsenic in removal cider |
| CN106008616A (en) * | 2016-07-05 | 2016-10-12 | 深圳市美漾无华生物科技有限公司 | Method for extracting persimmon tannin from persimmons |
| CN106008616B (en) * | 2016-07-05 | 2018-08-07 | 深圳市美漾无华生物科技有限公司 | A method of extracting persimmon tannin from persimmon |
| CN106380495B (en) * | 2016-08-15 | 2019-05-21 | 中国农业科学院农产品加工研究所 | The method of tannin and pectin is continuously extracted from Pericarpium Kaki |
| CN106380495A (en) * | 2016-08-15 | 2017-02-08 | 中国农业科学院农产品加工研究所 | Method for continuous extraction of tannin and pectin from persimmon peel |
| CN107779371A (en) * | 2017-11-09 | 2018-03-09 | 江南大学 | Specificity removes the method for dimerization alpha amylase inhibitor and class avenin in yellow rice wine |
| CN110314652A (en) * | 2018-03-29 | 2019-10-11 | 河北农业大学 | Method for adsorbing and recovering precious metal gold by using persimmon residues |
| CN110509384A (en) * | 2018-05-21 | 2019-11-29 | 河北农业大学 | Green persimmon extraction product for controlling formaldehyde release |
| CN110509384B (en) * | 2018-05-21 | 2022-03-22 | 河北农业大学 | Green persimmon extraction product for controlling formaldehyde release |
| CN109568993A (en) * | 2018-11-05 | 2019-04-05 | 广州柿宝生物科技有限公司 | Dehydration and drying process of persimmon tannin concentrated solution |
| CN112972742A (en) * | 2021-02-23 | 2021-06-18 | 浙江思享家环保科技有限公司 | Environment-friendly plant composite extract for removing formaldehyde, decomposing peculiar smell and sterilizing and preparation thereof |
| CN115300236A (en) * | 2022-07-05 | 2022-11-08 | 深圳全棉时代科技有限公司 | Odor-eliminating and odor-inhibiting adult absorbent product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103070364A (en) | Liquid and powder persimmon tannin and separation and extraction process thereof | |
| CN102676341B (en) | Method for producing flavone-rich hawthorn wine | |
| CN102586018B (en) | Method for extracting grape fragrance components from white grape pomace and application of method | |
| CN101892147B (en) | Method for rapidly brewing grape vinegar based on microbial technology | |
| CN102634434B (en) | Method for preparing low-alcohol litchi fruit wine beverage | |
| CN102417546B (en) | Extraction method of rose crude polysaccharide | |
| CN102586062A (en) | Tea liquor preparation method | |
| CN101892141A (en) | Method for preparing sweet red jujube wine | |
| CN101921686B (en) | Method for producing dry date wine | |
| CN101402904B (en) | Longan fermented distilled liquor | |
| CN104177507A (en) | Preparation method of garlic polysaccharide | |
| CN104478950B (en) | A kind of method of the persimmon tannin from Fructus Kaki more than extraction small molecule tannin content | |
| CN102212144B (en) | Method for preparing pure polysaccharose from alfalfa hay | |
| CN104862181B (en) | A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine | |
| CN107354102B (en) | High-sugar-resistant Pichia guilliermondii strain and application thereof | |
| CN102408968B (en) | Preparation method of multi-mushroom wine | |
| CN107459587A (en) | A kind of method that water-soluble polysaccharide is extracted from fruit body of edible fungi | |
| CN103540465A (en) | Brewing method of high factor concentrated wine | |
| CN105011045A (en) | Preparation method of vitis amurensis whole-fruit fermentation product | |
| CN103740568A (en) | Production method of sweet sorghum juice liquor | |
| CN109852478A (en) | A method of extracting original flavor wine aroma flavor substance from spirit distiller grain | |
| CN105566512B (en) | A kind of extracting method of persimmon fruit pectin | |
| CN106136013B (en) | Low acid fruit juice fermentation liquid and preparation method thereof | |
| CN112961789A (en) | Direct vat set Kluyveromyces marxianus starter and application thereof in fruit fermentation | |
| TW201313260A (en) | The extract method, preparation and application of polysaccharide from the stem of pitaya |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130501 |