CN109329804A - A kind of extracting method of jujube ingredient - Google Patents
A kind of extracting method of jujube ingredient Download PDFInfo
- Publication number
- CN109329804A CN109329804A CN201811281638.1A CN201811281638A CN109329804A CN 109329804 A CN109329804 A CN 109329804A CN 201811281638 A CN201811281638 A CN 201811281638A CN 109329804 A CN109329804 A CN 109329804A
- Authority
- CN
- China
- Prior art keywords
- jujube
- added
- fermentation
- extracting method
- time
- 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
- 238000000034 method Methods 0.000 title claims abstract description 50
- 239000004615 ingredient Substances 0.000 title claims abstract description 10
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 68
- 102000004190 Enzymes Human genes 0.000 claims abstract description 37
- 108090000790 Enzymes Proteins 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 25
- 244000005700 microbiome Species 0.000 claims abstract description 24
- 238000000605 extraction Methods 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 150000001875 compounds Chemical class 0.000 claims abstract description 16
- 238000005360 mashing Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims description 19
- 239000012141 concentrate Substances 0.000 claims description 16
- 230000009849 deactivation Effects 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000011282 treatment Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 11
- 229920000858 Cyclodextrin Polymers 0.000 claims description 10
- 229920001353 Dextrin Polymers 0.000 claims description 10
- 239000004375 Dextrin Substances 0.000 claims description 10
- 239000001116 FEMA 4028 Substances 0.000 claims description 10
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 10
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 10
- 229960004853 betadex Drugs 0.000 claims description 10
- 235000019425 dextrin Nutrition 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000919 ceramic Substances 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000012528 membrane Substances 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- -1 pectase Proteins 0.000 claims description 6
- 241000186046 Actinomyces Species 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 230000007613 environmental effect Effects 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 3
- 238000000703 high-speed centrifugation Methods 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims 1
- 229910052573 porcelain Inorganic materials 0.000 claims 1
- 230000003834 intracellular effect Effects 0.000 abstract description 3
- 229940088598 enzyme Drugs 0.000 description 29
- 238000001035 drying Methods 0.000 description 10
- 108010059892 Cellulase Proteins 0.000 description 7
- 229940106157 cellulase Drugs 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 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 description 4
- 241000316848 Rhodococcus <scale insect> Species 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000004364 calculation method Methods 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 235000021180 meal component Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- 238000004073 vulcanization 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000001471 micro-filtration Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 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
- 206010012335 Dependence Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of extracting methods of jujube ingredient, comprising steps of step 1: weighing a certain amount of dry jujube, be soaked in water after washing；Step 2: after carrying out mashing processing, suitable process water is added, obtains mixed material；Step 3: complex microorganism is added in mixed material and carries out micro- fermentation；Step 4: compound biological enzyme being added after fermentation and is digested to obtain enzymolysis liquid；Step 5: enzymolysis liquid is subjected to extraction processing.Method of the invention is fermented by using complex microorganism, is conducive to improve jujube enzymolysis efficiency, is reduced enzymolysis time, and intracellular matter can be promoted to dissolve out, improves jujube effective component extraction efficiency.
Description
Technical field
The present invention relates to a kind of extracting methods of jujube ingredient.
Background technique
Jujube also known as jujube, it is internal to be rich in carbohydrate, protein, fat and carrotene, vitamin C, riboflavin, sulphur
The multivitamins such as amine element, the nutritional ingredients such as 36 kinds of microelements such as selenium, calcium, phosphorus, iron and cyclic adenosine monophosphate, there is high battalion
Feeding and medical value.Tcm theory thinks that jujube energy moistening herat and lung, tonifying five zang organs, governance wasting, removes stomach addiction gas at cough-relieving, moreover it is possible to An Zhong
Support spleen, flat stomach gas, logical nine orifices, help 12 through etc., there are also the works such as anticancer, antiallergy, anti-oxidant, blood pressure lowering, norcholesterol for jujube
With.
In the prior art, the extraction of jujube substance generallys use enzymatic isolation method, but there are some defects, such as: enzymolysis time
It is longer, extract that yield is low, products obtained therefrom dissolubility is poor.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of extracting method of jujube ingredient, comprising the following steps:
Step 1: weighing a certain amount of dry jujube, be soaked in water after washing；
Step 2: after carrying out mashing processing, suitable process water is added, obtains mixed material；
Step 3: complex microorganism is added in mixed material and carries out micro- fermentation；
Step 4: compound biological enzyme being added after fermentation and is digested to obtain enzymolysis liquid；
Step 5: enzymolysis liquid is subjected to extraction processing.
Further, in step 3, specifically, complex microorganism includes Rhodococcus sp, lactic acid bacteria, saccharomycete, actinomyces and clump
Obstruct spore bacterium, the ratio of the above various microorganisms is 1-2: 1-2: 1-2: 1-2: 1-2；Wherein, complex microorganism dry weight is dry jujube
0.01-0.03%, fermentation temperature be 25-35 DEG C, fermentation time 1-8h.
Further, in step 4, specifically, compound biological enzyme includes one of cellulase, pectase, protease
Or it is several, the addition quality of compound biological enzyme is the 0.2%-0.5% of dry jujube, and enzymatic hydrolysis environmental pH is 4-8, and hydrolysis temperature is
30-60 DEG C, enzymolysis time 1-8h.
Further, in step 5, specifically, the enzymolysis liquid digested is warming up to 80 DEG C or more enzyme deactivation sterilization treatments,
After enzyme deactivation sterilization treatment, it is stirred extraction.
Further, it in step 5, is handled by flooding three times, the time of extraction is 1-4h, second of water logging for the first time
The material ratio mentioned is 1: 5-15, extraction temperature is 85-95 DEG C, extraction time 1-4h, third time flooding and second of water logging
The condition mentioned is the same, later, leaching liquor will merge to obtain mixing leaching liquor three times.
Further, mixing leaching liquor is subjected to high speed centrifugation and obtains centrifugate.
Further, centrifugate is filtered using ceramic membrane, wherein the aperture of ceramic membrane is 50-200nm, is obtained
The filtrate of clear.
Further, the filtrate carries out concentration using vacuum concentrator and obtains concentrate, the vacuum degree of inspissator
For 0.07-0.095MPA.
Further, one of dextrin, beta-cyclodextrin, maltodextrin is added in concentrate or several water solubilitys is auxiliary
Material, the additive amount of auxiliary material are the 20%-50% of dry jujube, are uniformly mixed and obtain mixed liquor.
Further, mixed liquor is dried to obtain jujube instant powder using spray drying process, wherein be spray-dried into
The temperature of mouth is 130-180 DEG C, and the temperature of outlet is 70-85 DEG C.
Compared with prior art, the beneficial effects of the present invention are:
Complex microorganism of the invention can destroy the cell wall of jujube cell, can make enzymolysis process enzyme in step 4
It is contacted with cell interior substance more abundant, is conducive to improve jujube enzymolysis efficiency, reduces enzymolysis time, and can make thin
Substance enzymatic hydrolysis intracellular is more abundant, improves the content of Fructus Jujubae extract.
The extracting solution that the present invention obtains passes through microfiltration of ceramic membrane, and the available smaller particle of partial size is easier in water
It dissolves and when dry using one of dextrin, beta-cyclodextrin, maltodextrin or the drying aid of several water soluble adjuvants,
Can accelerate drying, and auxiliary material be it is water-soluble, can be instant in water.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiment of the present invention, ordinary skill
Personnel's every other embodiment obtained without making creative work, shall fall within the protection scope of the present invention.
Embodiment one:
The present invention provides a kind of extracting method of jujube ingredient, comprising the following steps:
Step 1: weighing the dry jujube of 500g, be soaked in water 7h after washing.
Step 2: after beater mashing processing, suitable process water is added, obtains mixed material, wherein process water
Mass ratio with dry jujube is 5: 1.
Step 3: complex microorganism being added in mixed material and is put into bioreactor and carries out micro- fermentation, wherein is multiple
Closing microorganism includes that Rhodococcus sp, lactic acid bacteria, saccharomycete, actinomyces and clump obstruct spore bacterium, and the ratio of the above various microorganisms is 2: 2: 2
:1:1；Wherein, complex microorganism dry weight is the 0.01% of dry jujube；Wherein, fermentation temperature is 25 DEG C, fermentation time 1h.
Step 4: compound biological enzyme being added after fermentation and is digested to obtain enzymolysis liquid, wherein compound biological enzyme includes
One of cellulase, pectase, protease are several, and the addition quality of compound biological enzyme is the 0.2% of dry jujube, excellent
Selection of land selects three of the above enzyme in the present embodiment, wherein cellulase, pectase, protease ratio be 1: 2: 2, digest ring
Border pH value is 4, and hydrolysis temperature is 30 DEG C, enzymolysis time 8h, carries out enzymolysis liquid to be warming up to 80 DEG C or more enzyme deactivations after the completion of enzymatic hydrolysis
Sterilization treatment, it may be preferable that the time of enzyme deactivation sterilization treatment is 15min.
Step 5: after enzyme deactivation sterilization treatment, enzymolysis liquid being warming up to 90 DEG C or so and is stirred extraction；
In the present embodiment, flooding processing three times is carried out, specifically, the time of first time flooding is that 1h is adopted later
Liquid is taken off with horizontal centrifuge and obtains a solid content and a leaching liquor, later, process water is added in solid content and carries out the
Secondary flooding, material ratio 1: 5, extraction temperature are 85 DEG C, extraction time 1h, carry out third after second of flooding
Secondary flooding, the condition of third time flooding is as the condition of second of flooding, later, will treated for flooding three times
Leaching liquor merges to obtain mixing leaching liquor.
Further, mixing leaching liquor is obtained into centrifugate using centrifuge centrifugal treating, wherein centrifuge speed is
12000rpm。
Further, centrifugate is filtered using ceramic membrane, wherein the aperture of ceramic membrane is 50nm, is clarified
Transparent filtrate.
Further, filtrate carries out concentration using vacuum concentrator and obtains concentrate, wherein the vacuum degree of inspissator
For 0.07MPA, the quality of concentrate is 3 times of dry jujube.
Further, one of dextrin, beta-cyclodextrin, maltodextrin is added in concentrate or several water solubilitys is auxiliary
Expect, in the present embodiment, it is preferable that dextrin is added in concentrate, the additive amount of dextrin is the 20% of dry jujube, is uniformly mixed
To mixed liquor.
Further, mixed liquor is dried to obtain jujube instant powder, the drying means used is freeze-drying, vacuum drying
Either the methods of vulcanization drying or spray drying, in the present invention, are preferably dried using spray drying process, are spray-dried
The temperature of entrance is 130 DEG C, and the temperature of outlet is 70 DEG C.
Obtaining the instant meal component of jujube by above method includes date polysaccharide 29.2g, cyclic adenosine monophosphate 105mg, albumen
Matter 13.3g, moisture 38.0g, fat 4.4g, dextrin 99.2g, other carbohydrate 103.0g, ash content 15.5g.
Obtaining jujube instant powder yield by above method is being 40.7%, the calculation method of jujube instant powder yield:
Rate=(jujube powder-auxiliary material)/dry jujube.
Embodiment two:
The present invention provides a kind of extracting method of jujube ingredient, comprising the following steps:
Step 1: weighing 500g dry jujube, be soaked in water 8h after washing.
Step 2: after beater mashing processing, suitable process water is added, obtains mixed material, wherein process water
Mass ratio with dry jujube is 5: 1.
Step 3: complex microorganism being added in mixed material and is put into bioreactor and carries out micro- fermentation, wherein is multiple
Closing microorganism includes that Rhodococcus sp, lactic acid bacteria, saccharomycete, actinomyces and clump obstruct spore bacterium, and the ratio of the above various microorganisms is 1: 1: 1
:2:2；Wherein, complex microorganism dry weight is the 0.03% of dry jujube, wherein fermentation temperature is 35 DEG C, fermentation time 8h.
Step 4: compound biological enzyme being added after fermentation and is digested to obtain enzymolysis liquid, wherein compound biological enzyme includes
One of cellulase, pectase, protease are several, and the addition quality of compound biological enzyme is the 0.2% of dry jujube, excellent
Selection of land selects protease in the present embodiment, and enzymatic hydrolysis environmental pH is 8, and hydrolysis temperature is 60 DEG C, and enzymolysis time 1h has been digested
Enzymolysis liquid is carried out after to be warming up to 80 DEG C or more enzyme deactivation sterilization treatments, it may be preferable that the time of enzyme deactivation sterilization treatment is 15min.
Step 5: after enzyme deactivation sterilization treatment, enzymolysis liquid being warming up to 90 DEG C or so and is stirred extraction；
In the present embodiment, flooding processing three times is carried out, specifically, the time of first time flooding is that 4h is adopted later
Liquid is taken off with horizontal centrifuge and obtains a solid content and a leaching liquor, later, process water is added in solid content and carries out the
Secondary flooding, material ratio 1: 15, extraction temperature are 95 DEG C, extraction time 4h, and the is carried out after second of flooding
Flooding three times, the condition of third time flooding is as the condition of second of flooding, later, will three times flooding processing after
Leaching liquor merge to obtain mixing leaching liquor.
Further, mixing leaching liquor is obtained into centrifugate using centrifuge centrifugal treating, wherein centrifuge speed is
18000rpm。
Further, filtrate carries out concentration using vacuum concentrator and obtains concentrate, wherein the vacuum degree of inspissator
For 0.095MPA, the quality of concentrate is 10 times of dry jujube.
Further, one of dextrin, beta-cyclodextrin, maltodextrin is added in concentrate or several water solubilitys is auxiliary
Expect, in the present embodiment, it is preferable that beta-cyclodextrin is added in concentrate, the additive amount of beta-cyclodextrin is the 50% of dry jujube, is mixed
It closes and uniformly obtains mixed liquor.
Further, mixed liquor is dried to obtain jujube instant powder, the drying means used is freeze-drying, vacuum drying
Either the methods of vulcanization drying or spray drying, in the present invention, are preferably dried using spray drying process, are spray-dried
The temperature of entrance is 180 DEG C, and the temperature of outlet is 85 DEG C.
Obtaining the instant meal component of jujube by above method includes date polysaccharide 43.2g, cyclic adenosine monophosphate 120mg, albumen
Matter 28.3g, moisture 29.7g, fat 4.9g, beta-cyclodextrin 248g, other carbohydrate 112.4g, ash content 19.5g.
Obtaining jujube instant powder yield by above method is 47.6%, the calculation method of jujube instant powder yield: yield
=(jujube powder-auxiliary material)/dry jujube.
Embodiment three
The present invention provides a kind of extracting method of jujube ingredient, comprising the following steps:
Step 1: weighing 500g dry jujube, be soaked in water 7h after washing.
Step 2: after beater mashing processing, suitable process water is added, obtains mixed material, wherein process water
Mass ratio with dry jujube is 5: 1.
Step 3: complex microorganism being added in mixed material and is put into bioreactor and carries out micro- fermentation, wherein is multiple
Closing microorganism includes that Rhodococcus sp, lactic acid bacteria, saccharomycete, actinomyces and clump obstruct spore bacterium, and the ratio of the above various microorganisms is 1: 2: 1
:2:1；Wherein, complex microorganism dry weight is the 0.02% of dry jujube, wherein fermentation temperature is 30 DEG C, fermentation time 4h.
Step 4: compound biological enzyme being added after fermentation and is digested to obtain enzymolysis liquid, wherein compound biological enzyme includes
One of cellulase, pectase, protease are several, and the addition quality of compound biological enzyme is the 0.3% of dry jujube, excellent
Selection of land selects two kinds of enzymes of cellulase and pectase in the present embodiment, wherein the ratio of cellulase and pectase is 1: 1, enzyme
Solving environmental pH is 6, and hydrolysis temperature is 30 DEG C, enzymolysis time 4h, after the completion of enzymatic hydrolysis by enzymolysis liquid be warming up to 80 DEG C with
Upper enzyme deactivation sterilization treatment, it may be preferable that the time of enzyme deactivation sterilization treatment is 35min.
Step 5: after enzyme deactivation sterilization treatment, enzymolysis liquid being warming up to 90 DEG C or so and is stirred extraction；
In the present embodiment, flooding processing three times is carried out, specifically, the time of extraction is that 2.5h is adopted later for the first time
Liquid is taken off with horizontal centrifuge and obtains a solid content and a leaching liquor, later, process water is added in solid content and carries out the
Secondary flooding, material ratio 1: 10, extraction temperature are 90 DEG C, extraction time 2.5h, are carried out after second of flooding
Third time flooding, the condition of third time flooding is as the condition of second of flooding, later, flooding will handle three times
Leaching liquor afterwards merges to obtain mixing leaching liquor.
Further, mixing leaching liquor is obtained into centrifugate using centrifuge centrifugal treating, wherein centrifuge speed is
15000rpm。
Further, centrifugate is filtered using ceramic membrane, wherein the aperture of ceramic membrane is 100nm, is clarified
Transparent filtrate.
Further, filtrate carries out concentration using vacuum concentrator and obtains concentrate, wherein the vacuum degree of inspissator
For 0.08MPA, concentrate quality is 6 times of dry jujube.
Further, one of dextrin, beta-cyclodextrin, maltodextrin is added in concentrate or several water solubilitys is auxiliary
Expect, in the present embodiment, it is preferable that maltodextrin is added in concentrate, the additive amount of maltodextrin is the 25% of dry jujube, is mixed
It closes and uniformly obtains mixed liquor.
Further, mixed liquor is dried to obtain jujube instant powder, the drying means used is freeze-drying, vacuum drying
Either the methods of vulcanization drying or spray drying, in the present invention, are preferably dried using spray drying process, are spray-dried
The temperature of entrance is 150 DEG C, and the temperature of outlet is 80 DEG C.
Obtaining the instant meal component of jujube by above method includes date polysaccharide 44.3g, cyclic adenosine monophosphate 130mg, albumen
Matter 30.5g, moisture 31.2g, fat 5.3g, maltodextrin 124g, other carbohydrate 115.1g, ash content 20.8g.
Obtaining jujube instant powder yield by above method is being 49.5%, the calculation method of jujube instant powder yield:
Rate=(jujube powder-auxiliary material)/dry jujube.
In three of the above embodiment method, addition complex microorganism ferments, which can destroy greatly
The cell wall of jujube cell can make enzymolysis process enzyme contact with cell interior substance more abundant, be conducive to improve jujube enzyme
Efficiency is solved, reduces enzymolysis time, and intracellular matter can be promoted to dissolve out, improves jujube effective component extraction efficiency.
In three of the above embodiment method, extracting solution is passed through into microfiltration of ceramic membrane, it is miscellaneous that the biggish solid of partial size can be removed
Matter, and when dry, using dextrin, beta-cyclodextrin, the drying aid of one of maltodextrin or several water soluble adjuvants,
Can accelerate drying, and auxiliary material be it is water-soluble, can be instant in water, therefore, obtaining jujube powder can be quickly soluble in
In water.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (10)
1. a kind of extracting method of jujube ingredient, it is characterised in that: the following steps are included:
Step 1: weighing a certain amount of dry jujube, be soaked in water after washing；
Step 2: after carrying out mashing processing, suitable process water is added, obtains mixed material；
Step 3: complex microorganism is added in mixed material and carries out micro- fermentation；
Step 4: compound biological enzyme being added after fermentation and is digested to obtain enzymolysis liquid；
Step 5: enzymolysis liquid is subjected to extraction processing.
2. extracting method according to claim 1, it is characterised in that: in step 3, specifically, complex microorganism includes red ball
Bacterium, lactic acid bacteria, saccharomycete, actinomyces and clump obstruct spore bacterium, and the ratio of the above various microorganisms is 1-2: 1-2: 1-2: 1-2: 1-2；
Wherein, complex microorganism dry weight is the 0.01-0.03% of dry jujube, and fermentation temperature is 25-35 DEG C, fermentation time 1-8h.
3. extracting method according to claim 1, it is characterised in that: in step 4, specifically, compound biological enzyme includes fiber
One or more of plain enzyme, pectase, protease, the addition quality of compound biological enzyme are the 0.2%-0.5% of dry jujube, enzyme
Solution environmental pH is 4-8, and hydrolysis temperature is 30-60 DEG C, enzymolysis time 1-8h.
4. extracting method according to claim 1, it is characterised in that: in step 5, specifically, the enzymatic hydrolysis that will have been digested
Liquid is warming up to 80 DEG C or more enzyme deactivation sterilization treatments, after enzyme deactivation sterilization treatment, is stirred extraction.
5. extracting method described in -4 any one according to claim 1, it is characterised in that: in step 5, at flooding three times
Reason, the time of first time flooding are 1-4h；The material ratio of second of flooding is 1: 5-15, temperature is 85-95 DEG C, the time is
1-4h, the third leaching is as the condition of second of extraction, later, leaching liquor will merge to obtain mixing leaching liquor three times.
6. extracting method according to claim 5, it is characterised in that: mixing leaching liquor is carried out high speed centrifugation and is centrifuged
Liquid.
7. extracting method according to claim 6, it is characterised in that: centrifugate to be filtered using ceramic membrane, wherein pottery
The aperture of porcelain film is 50-200nm, obtains the filtrate of clear.
8. according to the method described in claim 7, it is characterized by: the filtrate is obtained using vacuum concentrator progress concentration
To concentrate, the vacuum degree of inspissator is 0.07-0.095MPA.
9. according to the method described in claim 8, it is characterized by: dextrin, beta-cyclodextrin, maltodextrin are added in concentrate
One of or several water soluble adjuvants, the additive amount of auxiliary material be the 20%-50% of dry jujube, mixed
Liquid.
10. according to the method described in claim 9, it is characterized by: mixed liquor is dried to obtain using spray drying process
Jujube instant powder, wherein the temperature for being spray-dried entrance is 130-180 DEG C, and the temperature of outlet is 70-85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811281638.1A CN109329804A (en) | 2018-10-23 | 2018-10-23 | A kind of extracting method of jujube ingredient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811281638.1A CN109329804A (en) | 2018-10-23 | 2018-10-23 | A kind of extracting method of jujube ingredient |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329804A true CN109329804A (en) | 2019-02-15 |
Family
ID=65312555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811281638.1A Pending CN109329804A (en) | 2018-10-23 | 2018-10-23 | A kind of extracting method of jujube ingredient |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109329804A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112890065A (en) * | 2021-02-26 | 2021-06-04 | 福建省诏安四海食品有限公司 | Instant salted-golden jujube granules and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102071230A (en) * | 2010-11-23 | 2011-05-25 | 李民生 | Method for extracting paclitaxel from taxus chinensis through microorganism fermentation |
| CN103719751A (en) * | 2013-12-04 | 2014-04-16 | 新疆楼兰庄园枣业有限公司 | Preparation method for low-reducing sugar red jujube powder |
-
2018
- 2018-10-23 CN CN201811281638.1A patent/CN109329804A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102071230A (en) * | 2010-11-23 | 2011-05-25 | 李民生 | Method for extracting paclitaxel from taxus chinensis through microorganism fermentation |
| CN103719751A (en) * | 2013-12-04 | 2014-04-16 | 新疆楼兰庄园枣业有限公司 | Preparation method for low-reducing sugar red jujube powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112890065A (en) * | 2021-02-26 | 2021-06-04 | 福建省诏安四海食品有限公司 | Instant salted-golden jujube granules and preparation method thereof |
| CN112890065B (en) * | 2021-02-26 | 2023-09-22 | 福建省诏安四海食品有限公司 | Instant salty jujube granule and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103082160B (en) | A kind of efficient deodorant, low nutrition ingredients from lossing breaking wall of spirullina princeps fishy-removing-method | |
| CN104939073A (en) | Waxberry ferment stock solution and preparation method thereof | |
| CN103173274B (en) | Method for preparing oil in auxiliary cold pressing manner by solid-state fermentation of oil crops by two steps via aspergillus oryzae | |
| CN107868805B (en) | Longan polysaccharide degraded by lactobacillus fermentation and preparation method thereof | |
| CN101623113A (en) | Microalgae decomposer and manufacturing method | |
| CN113966832A (en) | Dendrobium nobile fermentation product and preparation method and application thereof | |
| CN102660622A (en) | Method for preparing bioactive soybean peptide by mixed culture solid-state fermentation | |
| CN107058119B (en) | Method for increasing yield of cordycepin and heat-resistant protease produced by cordyceps militaris liquid fermentation | |
| CN106417900A (en) | Processing method and application of bean pulp for feed | |
| Beckhorn et al. | Food additives, production and use of microbial enzymes for food processing | |
| CN108294224A (en) | A method of it is fermented using lactobacillus plantarum and removes heavy metal cadmium in rice | |
| CN101849613A (en) | Biological detoxification technology for rape-seed meal | |
| CN109223603B (en) | Preparation method of composition for treating alopecia | |
| CN107509915A (en) | A kind of method for reducing manioc waste cyanide content | |
| KR100429494B1 (en) | Manufacturing method of Protein- coated Lactic acid bacteria powder | |
| CN109329804A (en) | A kind of extracting method of jujube ingredient | |
| CN101434982A (en) | Method for preparing vegetable seed active peptide by microbial solid state fermentation | |
| CN109608514A (en) | The method of protein and polysaccharide is extracted from turnip | |
| CN107987178A (en) | A kind of Radix Isatidis preprocess method for being used for fermentation extraction Banlangen Polysaccharide | |
| CN117305395A (en) | Mixed bacteria fermentation product rich in small molecule polypeptide and preparation process thereof | |
| CN111067081A (en) | Soybean paste based on bacillus natto mutagenic strain as dominant bacterial line and preparation method thereof | |
| CN115011524B (en) | Strain capable of producing nattokinase by utilizing wastewater fermentation and application thereof | |
| CN113647638B (en) | Method for extracting dietary fiber from marine red algae | |
| CN111165750A (en) | Method for preparing sea cucumber pollen by fermentation technology | |
| CN110623251A (en) | Preparation method of medicine and food dual-purpose hericium erinaceus stomach-nourishing nutrient solution |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190215 |