CN107440055B - Debitterized Chinese white fruit powder and preparation method thereof - Google Patents
Debitterized Chinese white fruit powder and preparation method thereof Download PDFInfo
- Publication number
- CN107440055B CN107440055B CN201710804123.4A CN201710804123A CN107440055B CN 107440055 B CN107440055 B CN 107440055B CN 201710804123 A CN201710804123 A CN 201710804123A CN 107440055 B CN107440055 B CN 107440055B
- Authority
- CN
- China
- Prior art keywords
- supernatant
- concentrated solution
- ginkgo
- debitterized
- residue
- 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.)
- Active
Links
- 239000000843 powder Substances 0.000 title claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 title description 2
- 235000014692 zinc oxide Nutrition 0.000 title description 2
- 239000011787 zinc oxide Substances 0.000 title description 2
- 239000006228 supernatant Substances 0.000 claims abstract description 55
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 46
- 241000218628 Ginkgo Species 0.000 claims abstract description 44
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 23
- 238000000227 grinding Methods 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 20
- 239000012466 permeate Substances 0.000 claims abstract description 18
- 210000000582 semen Anatomy 0.000 claims abstract description 17
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 239000012530 fluid Substances 0.000 claims abstract description 9
- 238000000926 separation method Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 239000003960 organic solvent Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000002893 slag Substances 0.000 claims abstract description 5
- 238000000638 solvent extraction Methods 0.000 claims abstract description 5
- 238000012216 screening Methods 0.000 claims abstract description 3
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 28
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 27
- 239000012528 membrane Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 238000003810 ethyl acetate extraction Methods 0.000 claims description 3
- 239000008346 aqueous phase Substances 0.000 claims 1
- 238000002036 drum drying Methods 0.000 claims 1
- 239000012071 phase Substances 0.000 claims 1
- 238000007670 refining Methods 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 7
- 239000002002 slurry Substances 0.000 abstract description 3
- 239000002904 solvent Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000007935 neutral effect Effects 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 21
- 235000019658 bitter taste Nutrition 0.000 description 13
- 239000000706 filtrate Substances 0.000 description 9
- 244000194101 Ginkgo biloba Species 0.000 description 6
- 239000012465 retentate Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 239000002775 capsule Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000218631 Coniferophyta Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000218791 Ginkgoaceae Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 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 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of debitterized white fruit powder, which comprises the following steps: preprocessing ginkgo to obtain ginkgo kernels; adding water into semen Ginkgo, grinding into slurry, and performing solid-liquid separation to obtain residue 1 and supernatant 1; adding water into the material residue 1, stirring, and performing solid-liquid separation to obtain material residue 2 and supernatant 2; repeating the steps for 3-5 times to obtain material slag 3 and supernatant 3; mixing the supernatants, and performing ultrafiltration on the supernatants for 1-3 times to obtain a trapped fluid 4 and a permeate 4; concentrating the permeate 4 to obtain a concentrated solution 4, extracting the concentrated solution 4 by using an organic solvent, and concentrating the water phase to obtain a concentrated solution 5; and mixing the residue 3, the trapped fluid 4 and the concentrated solution 5, and drying, crushing and screening the mixture to obtain the debitterized white fruit powder. The invention also discloses the debitterized white fruit powder prepared by the preparation method. The debitterizing method of the invention uses water as a solvent for debitterizing, adopts ultrafiltration combined with organic solvent extraction, and the whole process is under neutral pH, so that the debitterized ginkgo powder retains most natural components, and the flavor of the product is obviously improved.
Description
Technical Field
The invention relates to food gingko processing, in particular to debitterized white fruit powder and a preparation method thereof.
Background
Gingko is a plant in the genus of Ginkgoaceae, also called Ginkgo biloba, a special plant belonging to one of the families, is an ancient periploid wiggery plant, is called "activite" of gymnosperm, is one of ancient precious tree species in China, and the yield of Chinese gingko raw materials accounts for more than 75% of the total world yield.
The kernel of the seed is commonly called ginkgo, and the kernel is an edible part and is used as a medicine and food homologous food in China. China's ginkgo is mainly produced in Jiangsu Taixing, Zuoxian, Shandong Tan City, Zhejiang Changxing, Guangxi Lingchuan, Hubei Anluo, and anywhere. Gingko contains various nutritional ingredients, such as protein, fat, starch, sugar, carotene, vitamin B1, B2, vitamin C and trace vitamin D, and is used as a superior product for preserving health and prolonging life since ancient times due to rich nutrition. Ginkgo biloba has been used as a traditional Chinese medicinal material for over 600 years, and has the main medicinal effects of astringing lung qi, relieving asthma and cough, stopping leukorrhagia, reducing urination and the like.
However, ginkgo has a bitter taste, and the bitter taste remains in the oral cavity for a long time, which is unacceptable to most consumers. The structure of bitter substances of ginkgo is not clear, so people generally think that the bitter taste is larger and the toxicity is higher. Therefore, the removal of the bitter taste of the ginkgo is very important for improving the quality of the ginkgo product and expanding the consumption of the ginkgo product.
At present, ginkgo is debitterized by mostly adopting an alkaline solution for soaking for a long time, but under the alkaline condition, a plurality of natural components (such as protein, flavone, vitamin and the like) are easy to be oxidized and damaged, so that the quality of the ginkgo product is reduced. No document is reported about the preparation of debitterized ginkgo seeds by using water as a solvent and recovering water-soluble natural components by combining ultrafiltration and organic solvent extraction.
Disclosure of Invention
The purpose of the invention is as follows: the invention provides a preparation method of debitterized ginkgo powder, aiming at solving the problem that natural components in ginkgo are easy to damage.
It is another object of the present invention to provide a debittered ginkgo powder product.
The technical scheme is as follows: the preparation method of the debitterized white fruit powder comprises the following steps:
(1) removing shells and inner seed coats of semen Ginkgo to obtain semen Ginkgo;
(2) adding water into semen Ginkgo, grinding at room temperature, and performing solid-liquid separation to obtain residue 1 and supernatant 1;
(3) adding water into the material residue 1, stirring at room temperature, and then carrying out solid-liquid separation to obtain material residue 2 and supernatant 2;
(4) repeating the step (3) for 3-5 times to obtain material slag 3 and supernatant 3, wherein the supernatant 3 is obtained by combining supernatants obtained by solid-liquid separation;
(5) mixing the supernatant 1, the supernatant 2 and the supernatant 3, and ultrafiltering the mixed supernatants for 1-3 times to obtain a trapped fluid 4 and a permeate 4, wherein the permeate 4 is obtained by mixing the permeates obtained by ultrafiltration;
(6) concentrating the permeate 4 to obtain a concentrated solution 4, extracting the concentrated solution 4 by using an organic solvent, and then concentrating the water phase to obtain a concentrated solution 5;
(7) and mixing the material residue 3, the trapped fluid 4 and the concentrated solution 5 to obtain a mixture, and drying, crushing and screening the mixture to obtain the debitterized white fruit powder.
The ginkgo in the step (1) comprises fresh ginkgo or dried ginkgo, and the fresh ginkgo needs to be dehydrated first.
The mass ratio of the semen ginkgo to the water in the step (2) is 1: 2-3; the pulping comprises coarse grinding and fine grinding, wherein a screen mesh used for the coarse grinding is 20-60 meshes, and a screen mesh used for the fine grinding is more than 120 meshes; the equipment used for rough grinding is rough crushing equipment such as a beater or a gear roller crusher, and the equipment used for fine grinding is fine grinding equipment such as a high-speed tissue crusher or a colloid mill. The screen cloth of the coarse grinding equipment is 20-60 meshes, and the screen cloth of the fine grinding equipment is larger than 120 meshes.
In the step (3), the solid-to-liquid ratio of the material slag 1 to water is 1g to 1-3 ml, the stirring speed is 120-300 rpm, and the stirring time is 15-20 min.
Repeating the step (3) for 3-5 times in the step (4) until the slag has no bitter taste; and the supernatant 3 is obtained by combining the supernatants obtained by the solid-liquid separation for 3-5 times in the step.
The aperture of the membrane used in the ultrafiltration in the step (5) is 0.005-0.008 μm, and the ultrafiltration pressure is 0.2-1 Mpa; and (5) performing ultrafiltration for 1-3 times until the trapped fluid is not bitter.
In the step (6), the volume ratio of the concentrated solution 4 to the permeate solution 4 is 1: 4-6, and the volume ratio of the concentrated solution 5 to the water phase is 1: 10-20; the organic solvent extraction in the step (6) comprises ethyl acetate extraction and n-butanol extraction, the number of times of ethyl acetate extraction is 1-3, and the volume of ethyl acetate is 0.5-1 time of the volume of 4 of the concentrated solution; the extraction frequency of the n-butyl alcohol is 1-2 times, and the volume of the n-butyl alcohol is 0.5-1 time of the volume of the concentrated solution 4.
The drying in the step (7) comprises common equipment such as spray drying or roller drying; in the step (7), the particle size of the debitterized ginkgo powder is larger than 120 meshes.
The debitterized white fruit powder prepared by the preparation method is provided by the invention.
Has the advantages that: compared with the prior art, the method takes water as a solvent for debitterizing, and simultaneously adopts ultrafiltration combined with organic solvent extraction to recover water-soluble natural components. The whole process is under the condition of neutral pH, the prepared debitterized ginkgo powder retains most natural components, and the flavor of the product is obviously improved.
Drawings
FIG. 1 is a process flow diagram for the preparation of debitterized white fruit powder.
Detailed Description
Example 1
1. Raw material treatment: taking fresh ginkgo, dehydrating, shelling, and removing red brown capsule coat (inner seed coat) to obtain clean ginkgo kernel.
2. Weighing semen Ginkgo, adding 2 times of water, coarse grinding with beater, fine grinding with colloid mill, sieving with 80 mesh sieve, centrifuging, settling, separating to obtain residue 1 and supernatant 1, and collecting supernatant 1.
3. Mixing the material residue 1 and water at a solid-to-liquid ratio of 1g:2ml, stirring at 150rpm for 15min, centrifuging, settling, separating to obtain material residue 2 and supernatant 2, and collecting supernatant 2.
4. Repeating the step (3) for 3 times until the residue has no bitter taste to obtain residue 3 and supernatant 3, and mixing the filtrates obtained by centrifuging supernatant 3.
5. Mixing the supernatant 1, the supernatant 2 and the supernatant 3, and ultrafiltering the mixed supernatant with a membrane having a pore size of 0.005 μm and an ultrafiltration pressure of 0.2MPa for 3 times until the retentate has no bitter taste to obtain a retentate 4 and a permeate 4, wherein the permeate 4 is obtained by mixing the filtrates obtained by ultrafiltration.
6. Vacuum concentrating the filtrate 4 to one fifth of the original volume to obtain concentrated solution 4, extracting with 0.5 times of ethyl acetate for 2 times and then with 0.5 times of n-butanol for 1 time according to the volume of the concentrated solution 4, and removing bitter substances. Vacuum concentrating the water phase to obtain concentrated solution 5, and recovering ethyl acetate and n-butanol.
7. Mixing the residue 3, the trapped fluid 4 and the concentrated solution 5, and spray drying, pulverizing and sieving the mixture to obtain debitterized white fruit powder, wherein the particle size of the debitterized white fruit powder is larger than 120 meshes, and the debitterized white fruit powder keeps the original nutritional components of the ginkgo without obvious bitter taste.
After the debitterizing step is completed, the content of the natural components changes by less than 0.5 percent, wherein the content of the substances discarded after debitterizing is less than 0.1 percent.
Example 2
1. Raw material treatment: removing dried semen Ginkgo, removing shell, and removing red brown capsule coat (inner seed coat) to obtain clean semen Ginkgo.
2. Weighing semen Ginkgo, adding 2 times of water, coarse grinding with a gear roller crusher, fine grinding with a high speed tissue crusher to make slurry pass through 80 mesh sieve, centrifuging, settling, separating to obtain residue 1 and supernatant 1, and collecting supernatant 1.
3. Mixing the material residue 1 and water at a solid-to-liquid ratio of 1g to 1ml, stirring at 120rpm for 15min, centrifuging, settling, separating to obtain material residue 2 and supernatant 2, and collecting supernatant 2.
4. Repeating the step (3) for 3 times until the residue has no bitter taste to obtain residue 3 and supernatant 3, and mixing the filtrates obtained by centrifuging supernatant 3.
5. Mixing the supernatant 1, the supernatant 2 and the supernatant 3, and ultrafiltering the mixed supernatant for 1 time with the membrane aperture of 0.005 μm and the ultrafiltration pressure of 0.5Mpa to obtain a retentate 4 and a permeate 4, wherein the permeate 4 is obtained by mixing the filtrates obtained by ultrafiltration.
6. Vacuum concentrating the filtrate 4 to one fourth of the original volume to obtain concentrated solution 4, extracting with 0.5 times of ethyl acetate for 1 time according to 4 volumes of the concentrated solution, and extracting with 0.5 times of n-butanol for 1 time to remove bitter substances. Vacuum concentrating the water phase to one tenth volume to obtain concentrated solution 5, and recovering ethyl acetate and n-butanol.
7. Mixing the residue 3, the trapped liquid 4 and the concentrated solution 5, drying the mixture with a roller, pulverizing and sieving to obtain debitterized white fruit powder with particle size of more than 120 meshes, and keeping the original nutritional components of semen Ginkgo without obvious bitter taste.
Example 3
1. Raw material treatment: removing dried semen Ginkgo, removing shell, and removing red brown capsule coat (inner seed coat) to obtain clean semen Ginkgo.
2. Weighing semen Ginkgo, adding 3 times of water, coarse grinding with a gear roller crusher, fine grinding with a high speed tissue crusher to make slurry pass through 80 mesh sieve, centrifuging, settling, separating to obtain residue 1 and supernatant 1, and collecting supernatant 1.
3. Mixing the material residue 1 and water at a solid-liquid ratio of 1g:3ml, stirring at 300rpm for 20min, centrifuging, settling, separating to obtain material residue 2 and supernatant 2, and collecting supernatant 2.
4. Repeating the step (3) for 5 times until the residue has no bitter taste to obtain residue 3 and supernatant 3, and mixing the filtrates obtained by centrifuging supernatant 3.
5. Mixing the supernatant 1, the supernatant 2 and the supernatant 3, and ultrafiltering the mixed supernatant with membrane aperture of 0.008 μm and ultrafiltration pressure of 1Mpa for 3 times until the retentate has no bitter taste to obtain retentate 4 and permeate 4, wherein the permeate 4 is obtained by mixing the filtrates obtained by ultrafiltration.
6. Vacuum concentrating the filtrate 4 to one sixth of the original volume to obtain concentrated solution 4, extracting with 1 time of ethyl acetate for 3 times according to 4 volumes of the concentrated solution, extracting with 1 time of n-butanol for 2 times, and removing bitter substances. Vacuum concentrating the water phase to one twentieth volume to obtain concentrated solution 5, and recovering ethyl acetate and n-butanol.
7. Mixing the residue 3, the trapped fluid 4 and the concentrated solution 5, and spray drying, pulverizing and sieving the mixture to obtain debitterized white fruit powder, wherein the particle size of the debitterized white fruit powder is larger than 120 meshes, and the debitterized white fruit powder keeps the original nutritional components of the ginkgo without obvious bitter taste.
Claims (8)
1. The preparation method of the debitterized white fruit powder is characterized by comprising the following steps:
(1) removing shells and inner seed coats of semen Ginkgo to obtain semen Ginkgo;
(2) adding water into semen Ginkgo, grinding at room temperature, and performing solid-liquid separation to obtain residue 1 and supernatant 1;
(3) adding water into the material residue 1, stirring at room temperature, and then carrying out solid-liquid separation to obtain material residue 2 and supernatant 2;
(4) repeating the step (3) for 3-5 times to obtain material slag 3 and a supernatant 3, wherein the supernatant 3 is obtained by combining supernatants obtained by solid-liquid separation;
(5) mixing the supernatant 1, the supernatant 2 and the supernatant 3, and ultrafiltering the mixed supernatants for 1-3 times to obtain a trapped fluid 4 and a permeate 4, wherein the permeate 4 is obtained by mixing the permeates obtained by ultrafiltration;
(6) concentrating the permeate 4 to obtain a concentrated solution 4, extracting the concentrated solution 4 by using an organic solvent, and then concentrating the extracted water phase to obtain a concentrated solution 5;
(7) mixing the material residue 3, the trapped fluid 4 and the concentrated solution 5 to obtain a mixture, and drying, crushing and screening the mixture to obtain debitterized white fruit powder;
the mass ratio of the semen ginkgo to the water in the step (2) is 1: 2-3; the aperture of the ultrafiltration membrane in the step (5) is 0.005-0.008 μm, and the pressure of ultrafiltration is 0.2-1 Mpa; the organic solvent extraction in the step (6) comprises ethyl acetate extraction and n-butanol extraction.
2. The method according to claim 1, wherein the refining in step (2) comprises coarse grinding and fine grinding, wherein the coarse grinding uses a screen of 20-60 mesh and the fine grinding uses a screen of more than 120 mesh.
3. The preparation method according to claim 1, wherein the solid-to-liquid ratio of the material residue 1 to water in the step (3) is 1g: 1-3 ml, the stirring speed is 120-300 rpm, and the stirring time is 15-20 min.
4. The method according to claim 1, wherein the volume ratio of the concentrated solution 4 to the permeate 4 in the step (6) is 1:4 to 6, and the volume ratio of the concentrated solution 5 to the aqueous phase is 1:10 to 20.
5. The method according to claim 1, wherein the ethyl acetate is extracted from step (6) 1 to 3 times, and the volume of the ethyl acetate is 0.5 to 1 times of the 4 volumes of the concentrated solution; the extraction frequency of the n-butyl alcohol is 1-2 times, and the volume of the n-butyl alcohol is 0.5-1 time of the volume of the concentrated solution 4.
6. The method according to claim 1, wherein the drying in step (7) comprises spray drying or drum drying.
7. The method of claim 1, wherein the particle size of the debittered ginkgo powder of step (7) is greater than 120 mesh.
8. Debitterised white fruit powder obtained by the preparation process according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710804123.4A CN107440055B (en) | 2017-09-08 | 2017-09-08 | Debitterized Chinese white fruit powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710804123.4A CN107440055B (en) | 2017-09-08 | 2017-09-08 | Debitterized Chinese white fruit powder and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107440055A CN107440055A (en) | 2017-12-08 |
| CN107440055B true CN107440055B (en) | 2021-02-26 |
Family
ID=60495366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710804123.4A Active CN107440055B (en) | 2017-09-08 | 2017-09-08 | Debitterized Chinese white fruit powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107440055B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247718A (en) * | 1999-09-07 | 2000-03-22 | 杜杰民 | Gingko juice and its production process |
| CN101485480A (en) * | 2009-01-09 | 2009-07-22 | 李奇峰 | Method for producing and eating instant ginkgo powder |
| CN103504373A (en) * | 2013-09-22 | 2014-01-15 | 浙江长兴古银杏食品科技有限公司 | Gingko nut processing process |
| CN104106760A (en) * | 2013-04-17 | 2014-10-22 | 刘俊明 | Debitterzing technology of ginkgo nut or nut |
| CN104799352A (en) * | 2015-03-28 | 2015-07-29 | 娄尚峰 | Ginkgo seed grain processing technology |
| CN105614534A (en) * | 2014-10-30 | 2016-06-01 | 吕子玉 | Processing method of ginkgo snack food |
-
2017
- 2017-09-08 CN CN201710804123.4A patent/CN107440055B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247718A (en) * | 1999-09-07 | 2000-03-22 | 杜杰民 | Gingko juice and its production process |
| CN101485480A (en) * | 2009-01-09 | 2009-07-22 | 李奇峰 | Method for producing and eating instant ginkgo powder |
| CN104106760A (en) * | 2013-04-17 | 2014-10-22 | 刘俊明 | Debitterzing technology of ginkgo nut or nut |
| CN103504373A (en) * | 2013-09-22 | 2014-01-15 | 浙江长兴古银杏食品科技有限公司 | Gingko nut processing process |
| CN105614534A (en) * | 2014-10-30 | 2016-06-01 | 吕子玉 | Processing method of ginkgo snack food |
| CN104799352A (en) * | 2015-03-28 | 2015-07-29 | 娄尚峰 | Ginkgo seed grain processing technology |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107440055A (en) | 2017-12-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US7175862B2 (en) | Method of preparing kakadu plum powder | |
| CN106360594B (en) | Preparation method of ginkgo powder | |
| CN103304674B (en) | A kind of preparation method of high health-care sweet potato starch | |
| CN102599321A (en) | Manufacturing method for crystallized fruit | |
| CN103725575A (en) | Bagged preparation of health care wine and preparation method thereof | |
| CN104666369B (en) | A kind of extracting method of fuling peel | |
| CN101463027B (en) | Method for extracting and separating flavone and anthocyanidin from elder fruit | |
| CN103082231B (en) | Method for producing colorful health-care lotus root starch | |
| CN102742801A (en) | Siraitia grosvenorii high dietary cellulose fruit powder and preparation method thereof | |
| CN106317243A (en) | Preparation method of lycium barbarum polysaccharides | |
| CN107397227A (en) | A kind of Solanum nigrum polysaccharide and Solanum nigrum total alkaloid extract and combinations thereof | |
| CN103766804A (en) | Process for producing wild kudzu-vine root powder | |
| CN105755080B (en) | Preparation method of Plukenetia volubilis Linn polypeptide | |
| CN101991169B (en) | Instant wild jujube total nutrient fruit powder and production process thereof | |
| CN103843925B (en) | A kind of health care instant molecular Radix Et Rhizoma Fagopyri Tatarici tea | |
| CN107440055B (en) | Debitterized Chinese white fruit powder and preparation method thereof | |
| CN104223122A (en) | Golden pomelo dietary fiber and preparation method thereof | |
| CN107223982A (en) | A kind of method of the full nutrition essence of rapid extraction animals and plants | |
| CN106720801B (en) | Burdock tea rich in inulin | |
| RU2724467C1 (en) | Method of separating water-soluble substances from greater burdock | |
| CN103695157A (en) | Health-care sesame oil having efficacies on replenishing blood and lubricating intestines | |
| CN104606164B (en) | A kind of preparation method of safflower " Jinghuasu " essence capsule | |
| CN106072638A (en) | A kind of production method of instant Lepidinm meyenii Walp sugar | |
| CN107568567B (en) | Method for removing toxic components of ginkgo based on membrane separation, product prepared by method and application of product | |
| RU2492704C1 (en) | Method for production of food fibres of girasol presscake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231215 Address after: 221331 Tiefu Town Industrial Park, Pizhou City, Xuzhou City, Jiangsu Province Patentee after: XUZHOU YINXINGYUAN BIOLOGICAL ENGINEERING CO.,LTD. Address before: Longpan road Xuanwu District of Nanjing city of Jiangsu Province, No. 159 210037 Patentee before: NANJING FORESTRY University Patentee before: TAIXING XINYUAN AGRICULTURAL PRODUCTS PROCESSING INVESTMENT AND DEVELOPMENT CO.,LTD. |