CN109619475A - A kind of preparation method of fresh black fruit Sorbus alnifloria powder - Google Patents
A kind of preparation method of fresh black fruit Sorbus alnifloria powder Download PDFInfo
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- CN109619475A CN109619475A CN201811560414.4A CN201811560414A CN109619475A CN 109619475 A CN109619475 A CN 109619475A CN 201811560414 A CN201811560414 A CN 201811560414A CN 109619475 A CN109619475 A CN 109619475A
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- black fruit
- sorbus alnifloria
- fruit sorbus
- powder
- fresh black
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- 241001092391 Sorbus Species 0.000 title claims abstract description 97
- 235000014459 Sorbus Nutrition 0.000 title claims abstract description 97
- 239000000843 powder Substances 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000196324 Embryophyta Species 0.000 claims abstract description 8
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 7
- 238000001694 spray drying Methods 0.000 claims abstract description 5
- 229920002678 cellulose Polymers 0.000 claims abstract description 4
- 239000001913 cellulose Substances 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims description 25
- 238000000265 homogenisation Methods 0.000 claims description 10
- IOUVKUPGCMBWBT-DARKYYSBSA-N Phloridzin Natural products O[C@H]1[C@@H](O)[C@H](O)[C@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-DARKYYSBSA-N 0.000 claims description 9
- IOUVKUPGCMBWBT-UHFFFAOYSA-N phloridzosid Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-UHFFFAOYSA-N 0.000 claims description 9
- IOUVKUPGCMBWBT-QNDFHXLGSA-N phlorizin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-QNDFHXLGSA-N 0.000 claims description 9
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- 229940029339 inulin Drugs 0.000 claims 1
- 239000007937 lozenge Substances 0.000 claims 1
- 239000003094 microcapsule Substances 0.000 claims 1
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- 239000003963 antioxidant agent Substances 0.000 description 2
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- 244000131316 Panax pseudoginseng Species 0.000 description 1
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- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 244000007021 Prunus avium Species 0.000 description 1
- 235000010401 Prunus avium Nutrition 0.000 description 1
- 235000014441 Prunus serotina Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 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
- PBCJIPOGFJYBJE-UHFFFAOYSA-N acetonitrile;hydrate Chemical compound O.CC#N PBCJIPOGFJYBJE-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
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- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000010812 external standard method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000401 methanolic extract Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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- 238000011003 system suitability test Methods 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
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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- 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
-
- 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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to the field of Chinese medicines, and in particular to a kind of fresh black fruit Sorbus alnifloria powder and preparation method thereof.The fresh black fruit Sorbus alnifloria powder is made of a variety of or a kind of raw material, by weight percentage, above-mentioned plurality of raw materials includes fresh black fruit Sorbus alnifloria powder 60-100%, water-soluble cellulose 0-10%, corrigent 0-1% or more, vegetable fat powder 0-40%, citric acid 0-2%, white granulated sugar 0-2%, plant polyose 0-10%, then by adding the processes such as water grinding, homogeneous, spray drying to be prepared into fresh black fruit Sorbus alnifloria powder, with can directly enter capsule, in tablet, conducive to carry, it is in good taste, conveniently take, loss of effective components is few, absorption is fast, bioavilability is high the features such as.
Description
Technical field
The present invention relates to health food manufacture field, the processing method for being specifically related to a kind of fresh black fruit Sorbus alnifloria powder.
Background technique
Black fruit Sorbus alnifloria also known as Black Box Tracing, the wild cherry certain kind of berries, the not old certain kind of berries, rosaceae gland Aronia machaka both may be used
It is used as medicine, and is a kind of food with very high nutritive value.Nutritional studies discovery, in black fruit Sorbus alnifloria fruit rich in anthocyanidin,
The polyphenols such as flavonoids, phenolic acid, procyanidine.Wherein, the polyphenol content in fruit reaches 2051- 2556mg
/ kg(fresh weight), account for 99% or more of the fruit antioxidant content.Polyphenols in fresh juice and pasteurized juice is respectively
740-840mg/100mL and 630-695mg/100m L, accounts for about the 1/3 of fruit total phenol.Black fruit Sorbus alnifloria fruit has potential
Liver protection, anti-oxidant, anti-inflammatory, antibacterial, it is antifatigue, delay senescence and the effects of beauty, cardioprotection, hypoglycemic and anti-mutation,
It is used to develop the functional food of preventing hypertension, cardio-cerebrovascular diseases in American-European countries.At present in Chinese market, still
Rarely Related product occurs.
Mechanical high-temperature squeezing or high temperature are perhaps generallyd use in juice process of manufacture in the extraction of black fruit Sorbus alnifloria
The process of extraction, this is easy to cause the loss of the effective component flavone compound, Polyphenols and Anthocyanins of black fruit Sorbus alnifloria
Or denaturation, therefore how to retain to greatest extent in black fruit Sorbus alnifloria in commercial process has an ingredient not broken
It is bad, and remain to fresh-keeping and do not lose nutrition, but can accomplish to be convenient for carrying, convenient to take, ingredient draws are fast, biological utilisation
Degree is high, and the present invention researchs and proposes in view of the deficiencies of the prior art.
Summary of the invention
It is an object of the invention to be directed to the deficiency of existing fresh black fruit Sorbus alnifloria processing method for keeping fresh, it is quick to provide a kind of energy
Controlled atmosphere, and the nutriment of black fruit Sorbus alnifloria through processing is able to the method saved from damage, the method for the present invention has process letter
Short, speed of production is fast, the low feature of processing cost, while black fruit Sorbus alnifloria through processing has easy to carry, in good taste, ingredient
Absorb feature fast, that bioavilability is high.
The present invention provides a kind of preparation method of fresh black fruit Sorbus alnifloria powder, the weight percent of the component of fresh black fruit Sorbus alnifloria powder
Are as follows: fresh black fruit Sorbus alnifloria powder 60-100%, water-soluble cellulose 0-10%, corrigent 0-1% or more, vegetable fat powder 0-40%, citric acid 0-
2%, white granulated sugar 0-20%, plant polyose 0-10%.Preparation method including the following steps:
Step 1): the full fresh black fruit Sorbus alnifloria of juice is selected, cleans spare, black fruit Sorbus alnifloria will be cleaned with enzyme according to 1:0.01-
0.05 ratio digests 1-4h at room temperature；
Step 2): the ratio of fresh black fruit Sorbus alnifloria and water after enzymatic hydrolysis is put into colloid mill according to the ratio of 1:2-8, is beaten, obtains
Fresh black fruit Sorbus alnifloria slurries, such as must addition water-soluble fibre, corrigent, vegetable fat powder, citric acid, plant polyose component, can first by
These component water are dissolved or are added water and stirred as uniform suspension, then are beaten together with the fresh black fruit Sorbus alnifloria after enzymatic hydrolysis；
Step 3): the fresh black fruit Sorbus alnifloria slurries in step 2 are crossed into homogenizer, homogenization pressure is that 0-10MP homogenization cycles are 2-3
It is secondary, the fresh black fruit Sorbus alnifloria slurries after obtaining homogeneous；
Step 4): black fruit Sorbus alnifloria slurries fresh in step 3 are crossed into high pressure homogenizer, it is equal that homogenization pressure is that 50-500MP obtains high pressure
Fresh black fruit Sorbus alnifloria slurries after matter, fresh black fruit Sorbus alnifloria slurries obtain fresh black fruit Sorbus alnifloria powder through low temperature spray drying.
Compared with prior art, the invention has the following beneficial effects:
1. liang step homogeneous, first low pressure can guarantee the fluency in homogenizing process in high pressure, and can guarantee product particle size
Uniformly, and particle diameter reaches between 10-200nm, ensure that the absorption of product spy fast, in good taste and high bioavilability
Point.
2. using the method for the present invention, the distinctive many effumabilities of script in fresh black fruit Sorbus alnifloria can be made, to thermo-responsive day
Right functional component remains well, and retains the shape of fresh ginseng, distinctive smell, and when being obviously shortened processing
Between, processing cost is reduced, the quality guarantee period of fresh black fruit Sorbus alnifloria is extended, and can accomplish to be convenient for carrying, convenient to take, ingredient
Absorb fast, bioavilability height.
Specific embodiment
The present invention is made combined with specific embodiments below and being further described through, but specific embodiment is not the present invention
Any restriction.
The comparison (%) of effective component in the fresh black fruit Sorbus alnifloria of embodiment 1 and fresh black fruit Sorbus alnifloria powder
| Ingredient | Flavones | Polyphenol | Anthocyanidin | Anthocyanin |
| Fresh black fruit Sorbus alnifloria | 0.258% | 2.24 | 1.75 | 0.025 |
| Fresh black fruit Sorbus alnifloria powder | 0.249% | 2.35 | 1.66 | 0.027 |
Embodiment 2
The weight percent of the component of fresh black fruit Sorbus alnifloria powder are as follows: fresh black fruit Sorbus alnifloria 100%.Preparation method includes following step
It is rapid:
Step 1): the full fresh black fruit Sorbus alnifloria of juice is selected, cleans spare, black fruit Sorbus alnifloria will be cleaned with enzyme according to 1:0.01's
Ratio digests 1h at room temperature；
Step 2): the ratio of fresh black fruit Sorbus alnifloria and water after enzymatic hydrolysis is put into colloid mill according to the ratio of 1:8, is beaten, obtains fresh
Black fruit Sorbus alnifloria slurries；
Step 3): the fresh black fruit Sorbus alnifloria slurries in step 2 are crossed into homogenizer, homogenization cycles are 3 times, and homogenization pressure is 10,000,000
Pa, the fresh black fruit Sorbus alnifloria slurries after obtaining homogeneous；
Step 4): black fruit Sorbus alnifloria slurries fresh in step 3 are crossed into high pressure homogenizer, homogenization pressure is 500 megapascal, and it is equal to obtain high pressure
Fresh black fruit Sorbus alnifloria slurries after matter, fresh black fruit Sorbus alnifloria slurries obtain fresh black fruit Sorbus alnifloria powder, fresh black fruit Sorbus alnifloria through low temperature spray drying
The diameter of powder is 10nm.
Embodiment 3
The weight percent of the component of fresh black fruit Sorbus alnifloria powder are as follows: fresh black fruit Sorbus alnifloria powder 60%, water-soluble cellulose 10%, corrigent 1%
More than, vegetable fat powder 10%, citric acid 2%, white granulated sugar 10%, plant polyose 7%.Preparation method including the following steps:
Step 1): the full fresh black fruit Sorbus alnifloria of juice is selected, cleans spare, black fruit Sorbus alnifloria will be cleaned with enzyme according to 1:0.05's
Ratio digests 4h at room temperature；
Step 2): first the components such as water-soluble fibre, corrigent, vegetable fat powder, citric acid, plant polyose are dissolved or added with water
Water stirring becomes uniform suspension, then is put into colloid mill according to the ratio of 1:2 together with the fresh black fruit Sorbus alnifloria after enzymatic hydrolysis, beats
Slurry, obtains slurries；
Step 3): the fresh black fruit Sorbus alnifloria slurries in step 2 are crossed into homogenizer, homogenization cycles are 2-3 times, homogenization pressure 0MP,
Fresh black fruit Sorbus alnifloria slurries after obtaining homogeneous；
Step 4): black fruit Sorbus alnifloria slurries fresh in step 3 are crossed into high pressure homogenizer, homogenization pressure be 50MP obtain it is high-pressure homogeneous after
Fresh black fruit Sorbus alnifloria slurries, fresh black fruit Sorbus alnifloria slurries obtain fresh black fruit Sorbus alnifloria powder through low temperature spray drying, fresh black fruit Sorbus alnifloria powder
Diameter is 300nm.
Phloridzin assay in the black fruit Sorbus alnifloria powder of embodiment 4
1 instrument and reagent
LC-20A type high performance liquid chromatograph (Japanese Shimadzu, SPD-20A UV detector) ultrasonic cleaner (KQ-250DB,
Kunshan ultrasonic instrument Co., Ltd), BP211D electronic balance (German Sartorious company), automatic dual pure water distiller
SZ-93(Shanghai Yarong Biochemical Instrument Plant) etc..
Fresh black fruit Sorbus alnifloria powder, self-control.Reference substance phloridzin is purchased from Products in China research institute, acetonitrile (chromatographically pure, beauty
Fisher company, state), pure water (Hangzhou Wahaha Co., Ltd), remaining reagent is that analysis is pure.
2 methods and result
The preparation of 2.1 solution
2.1.1 reference substance solution precision weighs phloridzin reference substance 10.00mg, is placed in 100ml volumetric flask and is dissolved with methanol
Fixed molten, 0.45 μm of filtering with microporous membrane afterwards can be prepared by the phloridzin reference substance stock solution that concentration is 0.1mg/ml.
2.1.2 test solution takes sample 3.0060g to be put into the conical flask of the identical 250ml of specification, is separately added into
50ml methanol extracts 30min at 40 DEG C under the conditions of 100HZ, extract 2 times, is settled to 100ml after merging extracting solution filtering twice
Volumetric flask in, 0.45 μm of filtering with microporous membrane to get arrive test sample stock solution.
2.2 chromatographic conditions and system suitability test chromatographic column: Dalian Yi Lite HypersilODS2(250mm ×
4.6mm, 5 μm)；Column temperature: 30；Mobile phase: acetonitrile-water (25:75)；Flow velocity: 1.0mlmin-1；Detection wavelength: 285nm；Sample introduction
Amount: 20 μ l.Under above-mentioned chromatographic condition, sample and the phloridzin retention time in reference substance are almost the same, and theoretical cam curve is equal
Greater than 3000, the retention time of phloridzin is 7.123min.
The measurement of 2.3 sample sizes takes 3 batches of samples, prepares test solution by " 2.1.2 " item method, and 20 μ l of sample introduction is measured,
It is calculated with peak area by external standard method, the content of phloridzin is 0.6%, 0.9%, 1.6% in fresh black fruit Sorbus alnifloria powder after measured.
The anti-fatigue active of the fresh black fruit Sorbus alnifloria powder of embodiment 5 is tested
By table it can be seen that phloridzin and fresh black fruit Sorbus alnifloria powder high and low dose group have antifatigue activity.
Embodiment 6 is using the black fresh powder of fruit Sorbus alnifloria in embodiment 2 or 3, and through human trial, test number is 20 people, feedback
It is found that fresh powder is good in taste, no bitterness.
Claims (9)
1. a kind of preparation method of fresh black fruit Sorbus alnifloria powder, which is characterized in that the weight percent of the component of the fresh black fruit Sorbus alnifloria powder
Number are as follows: fresh black fruit Sorbus alnifloria 60-100%, water-soluble cellulose 0-10%, corrigent 0-1% or more, vegetable fat powder 0-40%, citric acid 0-
2%, white granulated sugar 0-20%, plant polyose 0-10%.
2. the preparation method of the fresh black fruit Sorbus alnifloria powder according to claim 1, which is characterized in that including the following steps:
Step 1): the full fresh black fruit Sorbus alnifloria of juice is selected, cleans spare, black fruit Sorbus alnifloria will be cleaned with enzyme according to 1:0.01-
0.05 ratio digests 1-4h at room temperature；
Step 2): the ratio of fresh black fruit Sorbus alnifloria and water after enzymatic hydrolysis is put into colloid mill according to the ratio of 1:2-8, is beaten, obtains
Fresh black fruit Sorbus alnifloria slurries, such as must addition water-soluble fibre, corrigent, vegetable fat powder, citric acid, plant polyose component, can first by
These component water are dissolved or are added water and stirred as uniform suspension, then are beaten together with the fresh black fruit Sorbus alnifloria after enzymatic hydrolysis；
Step 3): the fresh black fruit Sorbus alnifloria slurries in step 2 are crossed into homogenizer, homogenization cycles are 2-3 times, fresh after obtaining homogeneous
Black fruit Sorbus alnifloria slurries；
Step 4): black fruit Sorbus alnifloria slurries fresh in step 3 are crossed into high pressure homogenizer, obtain it is high-pressure homogeneous after fresh black fruit Sorbus alnifloria slurry
Liquid, fresh black fruit Sorbus alnifloria slurries obtain fresh black fruit Sorbus alnifloria powder through low temperature spray drying.
3. the preparation method of fresh black fruit Sorbus alnifloria powder according to claim 1, which is characterized in that water-soluble fibre can be Ah
Draw one of primary galactan, inulin, chitosan or two or more mixtures.
4. the preparation method of fresh black fruit Sorbus alnifloria powder according to claim 2, which is characterized in that the pressure of homogeneous in step 3
Power is 0-10 megapascal, and the high-pressure homogeneous pressure in step 4 is 50-500 megapascal.
5. the fresh black fruit Sorbus alnifloria powder obtained according to the preparation method of the fresh black fruit Sorbus alnifloria powder described in claim 2, which is characterized in that
The diameter of fresh black fruit Sorbus alnifloria powder is 10-300nm.
6. the fresh black fruit Sorbus alnifloria powder obtained according to the preparation method of the fresh black fruit Sorbus alnifloria powder described in claim 2, which is characterized in that
Fresh black fruit Sorbus alnifloria powder effective component remains larger than 95%.
7. according to the preparation method of the fresh black fruit Sorbus alnifloria powder described in claim 2, which is characterized in that enzyme required for digesting is single
One or two kinds of above mixed enzyme of the enzymes such as peaceful enzyme, pectase, naringinase.
8. the fresh black fruit Sorbus alnifloria powder obtained according to the preparation method of the fresh black fruit Sorbus alnifloria powder described in claim 2, which is characterized in that
Fresh black fruit Sorbus alnifloria powder can be prepared into the products such as lozenge, microcapsules.
9. the fresh black fruit Sorbus alnifloria powder obtained according to the preparation method of the fresh black fruit Sorbus alnifloria powder described in claim 2, which is characterized in that
The content of phloridzin is 0.5-2.6% in fresh black fruit Sorbus alnifloria powder.
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| CN110236104A (en) * | 2019-07-18 | 2019-09-17 | 潘春田 | A kind of formula and preparation method thereof of anthocyanidin huyashi-chuuka (cold chinese-style noodles) |
| CN114431374A (en) * | 2022-02-15 | 2022-05-06 | 晨日不老莓(辽宁)大健康有限责任公司 | Aronia melanocarpa fruit juice freeze-dried powder and preparation process thereof |
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| CN107897920A (en) * | 2017-11-28 | 2018-04-13 | 中国科学院天津工业生物技术研究所 | A kind of black fruit Sorbus alnifloria powder capsule and its preparation process |
| CN108077522A (en) * | 2017-12-28 | 2018-05-29 | 天津科技大学 | A kind of compound pressed candy of Black Box Tracing and preparation method thereof |
| CN108094811A (en) * | 2017-12-15 | 2018-06-01 | 柳州市柳科科技有限公司 | A kind of mulberries instant powder and preparation method thereof |
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| CN104351869A (en) * | 2014-10-18 | 2015-02-18 | 辽宁省干旱地区造林研究所 | Aronia melenocarpa composite juice beverage and preparation method thereof |
| CN107897920A (en) * | 2017-11-28 | 2018-04-13 | 中国科学院天津工业生物技术研究所 | A kind of black fruit Sorbus alnifloria powder capsule and its preparation process |
| CN108094811A (en) * | 2017-12-15 | 2018-06-01 | 柳州市柳科科技有限公司 | A kind of mulberries instant powder and preparation method thereof |
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| CN114431374A (en) * | 2022-02-15 | 2022-05-06 | 晨日不老莓(辽宁)大健康有限责任公司 | Aronia melanocarpa fruit juice freeze-dried powder and preparation process thereof |
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