CN104783089A - Preparation method of jujube extract - Google Patents
Preparation method of jujube extract Download PDFInfo
- Publication number
- CN104783089A CN104783089A CN201510141466.8A CN201510141466A CN104783089A CN 104783089 A CN104783089 A CN 104783089A CN 201510141466 A CN201510141466 A CN 201510141466A CN 104783089 A CN104783089 A CN 104783089A
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- CN
- China
- Prior art keywords
- jujube
- preparation
- jujube extract
- technology
- enzymolysis
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- 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.)
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 45
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005507 spraying Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 238000013467 fragmentation Methods 0.000 claims description 6
- 238000006062 fragmentation reaction Methods 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 238000010564 aerobic fermentation Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 23
- 238000000034 method Methods 0.000 abstract description 9
- 229930003944 flavone Natural products 0.000 abstract description 5
- 235000011949 flavones Nutrition 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 5
- 229920001282 polysaccharide Polymers 0.000 abstract description 5
- 239000005017 polysaccharide Substances 0.000 abstract description 5
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 5
- 238000011160 research Methods 0.000 abstract description 5
- 229930182490 saponin Natural products 0.000 abstract description 5
- 150000007949 saponins Chemical class 0.000 abstract description 5
- 238000000926 separation method Methods 0.000 abstract description 5
- 238000001694 spray drying Methods 0.000 abstract description 4
- 239000013543 active substance Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 238000001704 evaporation Methods 0.000 abstract 2
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 abstract 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000008020 evaporation Effects 0.000 abstract 1
- 150000002212 flavone derivatives Chemical class 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract 1
- 230000004888 barrier function Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 150000002213 flavones Chemical class 0.000 description 4
- 239000011149 active material Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000002612 cardiopulmonary effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a preparation method of a jujube extract. The jujube extract is obtained by the processes of cleaning jujubes, pre-cooking, pulping, and performing ultrasonic breaking, enzymolysis, biological fermentation, flash-evaporation concentration and biological fermentation. According to the preparation method of the jujube extract, provided by the invention, active ingredients in jujubes are not extracted, separated and purified, and jujube essence can be efficiently prepared by using a biological fermentation technology, an enzyme technology, an ultrasonic-assisted crushing technology, a flash evaporation concentration technology and a spray-drying technology, thereby having the efficacies of jujube polysaccharide, flavone, saponin, cyclic adenosine monophosphate and other functional factors; meanwhile, the technical difficulty in active substance separation, preparation and research is solved.
Description
Technical field
The present invention relates to food technology field, especially relate to a kind of preparation method of jujube extract.
Background technology
Jujube is the nourishing fruit of Chinese tradition, has high nutritive value and good medical care effect.The traditional Chinese medical science thinks that jujube can nourish blood, beneficial gas, calm the nerves, moisten cardiopulmonary, tonifying five zang organs, control deficient, is often used in the prescription of rich in nutrition by jujube.Jujube extract product contains functional components all in the jujubes such as jujube polysaccharide, flavones, saponin, CAMP.
The focus that the extracting and developing of the active component in current jujube and purifying be people the same as with other active components of plants Structural Identification technology study and difficult point.Due to active component each in jujube, their chemistry such as molecular weight, molecular structure, dissolubility, polarity and the complexity of physical property, and the impact of the factors such as the efficacy requirements of development, people attempt using modern high technology, as abstraction technique, zymotechnic, microwave and ultrasound technology, membrane technology, chromatography, vacuum drying technique etc., the integration mode of discovery techniques, optimum process condition and suitable instrument and equipment.By the utilization of these new and high technologies and instrument and equipment, the separation preparation research of active substance of plant obtains continuous development and improvement, but, due to very high containing Small molecular compositions such as monosaccharide and disaccharides in jujube, therefore the preparation of highly purified jujube active component still also exists some technical barriers needs to overcome.
Summary of the invention
The problem to be solved in the present invention is to provide a kind of preparation method of jujube extract, this method uses the technology such as biofermentation technique, zymotechnic, ultrasonic assistant crushing technology, flash concentration technology, spray drying technology, can efficiently prepare jujube essence, make it have effect of the function factors such as jujube polysaccharide, flavones, saponin(e, CAMP, overcome the technical barrier in active material separation preparation research simultaneously.
For solving the problems of the technologies described above, the technical solution used in the present invention is: the preparation method providing a kind of jujube extract, is characterized in that: the step of this preparation method is as follows:
(1) clean, precook, pull an oar: by its soaking at room temperature 10h (fruit water is than being 1:8) after red date cleaning, being heated to about 90 DEG C after immersion, 10min, then pulling an oar through beater;
(2) ultrasonic assistant is broken: the jujube slurry through above-mentioned steps is carried out ultrasonic assistant fragmentation;
(3) enzymolysis: add pectase and water in the jujube slurry of fragmentation, carry out enzymolysis, afterwards filter cleaner;
(4) ferment: in filtrate, add the saccharomyces cerevisiae that 0.5%-1.5% (weight ratio) has activated, carry out aerobic fermentation;
(5) flash concentration, spraying dry: after fermentation ends, carries out flash concentration by gained zymotic fluid; Choosing additive and solid content to carrying out spraying dry, obtaining jujube extract product.
As preferably, the enzyme concentration of described pectase is 10IU/g-20IU/g, and amount of water is 7 times-10 times, and hydrolysis temperature is 45 DEG C-55 DEG C, and enzymolysis time is 2h-4h.
As preferably, inoculum of dry yeast is 1%, fermentation time 8h, temperature 35 DEG C.
As preferably, described additive is 70% maltodextrin and 1.5%CMC-Na, and intake velocity is 0.9m3/min, feed liquid cocnentration factor 3:1-5:1, before spraying dry, solid content is 15%, feed temperature 40 DEG C-50 DEG C, EAT 150 DEG C-250 DEG C, leaving air temp 65 DEG C-105 DEG C.
The advantage that the present invention has and beneficial effect are: the active component in jujube is not carried out extracting and developing and purifying by the preparation method of jujube extract of the present invention, but use biofermentation technique, zymotechnic, ultrasonic assistant crushing technology, flash concentration technology and spray drying technology, can efficiently prepare jujube essence, make it have effect of the function factors such as jujube polysaccharide, flavones, saponin(e, CAMP, overcome the technical barrier in active material separation preparation research.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is elaborated.
The invention provides a kind of preparation method of jujube extract, it is characterized in that: the step of this preparation method is as follows:
(1) clean, precook, pull an oar: by its soaking at room temperature 10h (fruit water is than being 1:8) after red date cleaning, being heated to about 90 DEG C after immersion, 10min, then pulling an oar through beater;
(2) ultrasonic assistant is broken: the jujube slurry through above-mentioned steps is carried out ultrasonic assistant fragmentation;
(3) enzymolysis: add pectase and water in the jujube slurry of fragmentation, carry out enzymolysis, afterwards filter cleaner;
(4) ferment: in filtrate, add the saccharomyces cerevisiae that 0.5%-1.5% (weight ratio) has activated, carry out aerobic fermentation;
(5) flash concentration, spraying dry: after fermentation ends, carries out flash concentration by gained zymotic fluid; Choosing additive and solid content to carrying out spraying dry, obtaining jujube extract product.
As preferably, the enzyme concentration of described pectase is 10IU/g-20IU/g, and amount of water is 7 times-10 times, and hydrolysis temperature is 45 DEG C-55 DEG C, and enzymolysis time is 2h-4h.
As preferably, inoculum of dry yeast is 1%, fermentation time 8h, temperature 35 DEG C.
As preferably, described additive is 70% maltodextrin and 1.5%CMC-Na, and intake velocity is 0.9m3/min, feed liquid cocnentration factor 3:1-5:1, before spraying dry, solid content is 15%, feed temperature 40 DEG C-50 DEG C, EAT 150 DEG C-250 DEG C, leaving air temp 65 DEG C-105 DEG C.
Embodiment 1
(1) enzymolysis: pectase enzyme concentration is 10IU/g, amount of water 10 times, hydrolysis temperature is 55 DEG C, and enzymolysis time is 4h.
(2) biofermentation: inoculum of dry yeast 1%, fermentation time 8h, temperature 35 DEG C.
(3) spraying dry: the additive selecting 70% maltodextrin and 1.5%CMC-Na, intake velocity is 0.9m3/min, feed liquid cocnentration factor 5:1, before spraying dry, solid content is 15%, feed temperature 45 DEG C, EAT 150 DEG C, leaving air temp 105 DEG C.
Embodiment 2:
(1) enzymolysis: pectase enzyme concentration is 20IU/g, amount of water 7 times, hydrolysis temperature is 45 DEG C, and enzymolysis time is 2h.
(2) biofermentation: inoculum of dry yeast 1%, fermentation time 8h, temperature 35 DEG C.
(3) spraying dry: the additive selecting 70% maltodextrin and 1.5%CMC-Na, intake velocity is 0.9m3/min, feed liquid cocnentration factor 3:1, and before spraying dry, solid content is 15%, feed temperature 50 DEG C, EAT 250 DEG C, leaving air temp 65 DEG C.
Embodiment 3:
(1) enzymolysis: pectase enzyme concentration is 15IU/g, amount of water 8.5 times, hydrolysis temperature is 50 DEG C, and enzymolysis time is 3h.
(2) biofermentation: inoculum of dry yeast 1%, fermentation time 8h, temperature 35 DEG C.
(3) spraying dry: the additive selecting 70% maltodextrin and 1.5%CMC-Na, intake velocity is 0.9m3/min, feed liquid cocnentration factor 4:1, and before spraying dry, solid content is 15%, feed temperature 40 DEG C, EAT 200 DEG C, leaving air temp 85 DEG C.
Active component in jujube is not carried out extracting and developing and purifying by the preparation method of jujube extract of the present invention, but use biofermentation technique, zymotechnic, ultrasonic assistant crushing technology, flash concentration technology and spray drying technology, can efficiently prepare jujube essence, make it have effect of the function factors such as jujube polysaccharide, flavones, saponin(e, CAMP, overcome the technical barrier in active material separation preparation research.
Above one embodiment of the present of invention have been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the present patent application scope change and improve, and all should still belong within patent covering scope of the present invention.
Claims (4)
1. a preparation method for jujube extract, is characterized in that: the step of this preparation method is as follows:
(1) clean, precook, pull an oar: by its soaking at room temperature 10h (fruit water is than being 1:8) after red date cleaning, being heated to about 90 DEG C after immersion, 10min, then pulling an oar through beater;
(2) ultrasonic assistant is broken: the jujube slurry through above-mentioned steps is carried out ultrasonic assistant fragmentation;
(3) enzymolysis: add pectase and water in the jujube slurry of fragmentation, carry out enzymolysis, afterwards filter cleaner;
(4) ferment: in filtrate, add the saccharomyces cerevisiae that 0.5%-1.5% (weight ratio) has activated, carry out aerobic fermentation;
(5) flash concentration, spraying dry: after fermentation ends, carries out flash concentration by gained zymotic fluid; Choosing additive and solid content to carrying out spraying dry, obtaining jujube extract product.
2. the preparation method of jujube extract according to claim 1, is characterized in that: the enzyme concentration of described pectase is 10IU/g-20IU/g, and amount of water is 7 times-10 times, and hydrolysis temperature is 45 DEG C-55 DEG C, and enzymolysis time is 2h-4h.
3. the preparation method of jujube extract according to claim 2, is characterized in that: inoculum of dry yeast is 1%, fermentation time 8h, temperature 35 DEG C.
4. the preparation method of jujube extract according to claim 3, it is characterized in that: described additive is 70% maltodextrin and 1.5%CMC-Na, intake velocity is 0.9m3/min, feed liquid cocnentration factor 3:1-5:1, before spraying dry, solid content is 15%, feed temperature 40 DEG C-50 DEG C, EAT 150 DEG C-250 DEG C, leaving air temp 65 DEG C-105 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510141466.8A CN104783089A (en) | 2015-03-27 | 2015-03-27 | Preparation method of jujube extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510141466.8A CN104783089A (en) | 2015-03-27 | 2015-03-27 | Preparation method of jujube extract |
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| Publication Number | Publication Date |
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| CN104783089A true CN104783089A (en) | 2015-07-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510141466.8A Pending CN104783089A (en) | 2015-03-27 | 2015-03-27 | Preparation method of jujube extract |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490575A (en) * | 2016-10-31 | 2017-03-15 | 安徽红云食品有限公司 | A kind of sweeting agent rich in high dietary-fiber and with anti-corrosion function |
| CN108719867A (en) * | 2018-04-23 | 2018-11-02 | 西北农林科技大学 | A kind of big jujube products and preparation method thereof rich in oligosaccharide |
| CN108967793A (en) * | 2018-06-28 | 2018-12-11 | 广西驰胜农业科技有限公司 | A kind of preparation method of banaina |
| CN113100406A (en) * | 2021-05-25 | 2021-07-13 | 河北农业大学 | Processing technology of low-sugar wild jujube instant whole powder |
| CN114591380A (en) * | 2022-04-20 | 2022-06-07 | 杨子萱 | Extraction method of adenosine cyclophosphate |
-
2015
- 2015-03-27 CN CN201510141466.8A patent/CN104783089A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490575A (en) * | 2016-10-31 | 2017-03-15 | 安徽红云食品有限公司 | A kind of sweeting agent rich in high dietary-fiber and with anti-corrosion function |
| CN108719867A (en) * | 2018-04-23 | 2018-11-02 | 西北农林科技大学 | A kind of big jujube products and preparation method thereof rich in oligosaccharide |
| CN108967793A (en) * | 2018-06-28 | 2018-12-11 | 广西驰胜农业科技有限公司 | A kind of preparation method of banaina |
| CN113100406A (en) * | 2021-05-25 | 2021-07-13 | 河北农业大学 | Processing technology of low-sugar wild jujube instant whole powder |
| CN114591380A (en) * | 2022-04-20 | 2022-06-07 | 杨子萱 | Extraction method of adenosine cyclophosphate |
| CN114591380B (en) * | 2022-04-20 | 2023-10-10 | 杨子萱 | Method for extracting adenosine cyclophosphate |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150722 |
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| WD01 | Invention patent application deemed withdrawn after publication |