CN110833096A - Preparation method of extract of Momordica charantia L.var.charantia L.var. - Google Patents
Preparation method of extract of Momordica charantia L.var.charantia L.var. Download PDFInfo
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- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
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- General Chemical & Material Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A method for preparing the extract of mountain balsam pear includes such steps as extracting and concentrating the dried mountain balsam pear slices to obtain the extract, fully retaining the useful substances in mountain balsam pear, preventing the mountain balsam pear from being damaged, and preserving its nutrients and taste.
Description
Technical Field
The invention relates to a manufacturing method of a momordica charantia extract, in particular to a momordica charantia dry tablet formed by low-temperature drying, which fully retains beneficial substances in momordica charantia, can avoid the characteristic of ripening momordica charantia, can also avoid the problem of easy decomposition of momordica charantia during storage, and keeps the nutrition and flavor of momordica charantia; and concentrating and extracting the momordica charantia extract by using the dried momordica charantia dry slices to achieve the purpose of keeping the nutritive value of the momordica charantia.
Background
According to the formula, the balsam pear is rich in vitamin C, B1, B2, folic acid and mineral substances such as calcium, magnesium, potassium and the like; the mountain balsam pear has higher nutritive value, the potassium content is 1.8 times of that of the common balsam pear, the calcium content is 2.3 times of that of the common balsam pear, the magnesium content is 2.4 times of that of the common balsam pear, and the mountain balsam pear contains charantin and substances similar to insulin, can help to promote the decomposition of sugar in vivo, and particularly can generate the function of reducing blood sugar for diabetics. In addition, the balsam pear is also like a natural antioxidant, and can help to reduce the chance of cell mutation or damage, help to repair damaged cells and reduce the occurrence probability of cancer or liver diseases.
Generally, most of the extracted juice in the vegetables and fruits is squeezed and ground from the pulp, however, most of the vegetables and fruits still keep the ripening process after being harvested, such as flavor generation, fruit color change, pulp softening and the like, which is called the ripening action, however, the fresh balsam pear itself has the fast ripening action, so the fresh balsam pear can only be stored for about 1 day at normal temperature, and if the fresh balsam pear needs to be stored in a refrigerator, the fresh balsam pear cannot be stored for more than two days, and the like, so the problems that the fresh balsam pear cannot be easily stored are solved. In other words, the problems that the fresh balsam pear is difficult to store and easy to decay and the like are solved.
Therefore, the bitter gourd juice or the bitter gourd extract is prepared by extracting bitter gourd powder or bitter gourd seeds with pure water in the current method, but bitter gourd is extracted after being powdered, so that the beneficial substances such as charantin, protease and the like in the bitter gourd are easily lost; in addition, the traditional bitter gourd extraction also has the problem that the whole bitter gourd is directly extracted at high temperature after being cleaned, but the above methods are easy to cause the denaturation of protein in the bitter gourd; in other words, the bitter gourd is processed into powder and then extracted, so that beneficial substances such as charantin, protease and the like in the bitter gourd are easily lost.
Therefore, in view of the above problems, it is an urgent need to research and discuss how to effectively extract beneficial substances from momordica charantia so that people can quickly absorb the beneficial substances through eating momordica charantia extract.
Disclosure of Invention
The invention mainly aims to provide a preparation method of a momordica charantia extract, which can fully retain beneficial substances in momordica charantia through dried momordica charantia slices formed by low-temperature drying, can avoid the characteristic of ripening of momordica charantia, can avoid the problem of easy deterioration of momordica charantia, and retains the advantages of nutrition and flavor in momordica charantia.
The invention provides a method for preparing the momordica charantia extract, which adopts a concentration and extraction mode to form the momordica charantia extract, effectively retains the beneficial substances of the momordica charantia extract and achieves the purpose that the related processed food which consumes the momordica charantia extract can still retain the nutritive value of the momordica charantia; in addition, the method of concentrating and glycolysis can greatly reduce the operation time of concentration and extraction.
Accordingly, the method for preparing the extract of momordica charantia comprises at least the following steps: a first stage extraction step: putting a plurality of dried momordica charantia slices into an extraction tank, adding at least one alcohol and pure water, mixing, and taking out a first momordica charantia extract from the extraction tank after ultrasonic oscillation of the extraction tank; a first stage concentration step: taking out the first bitter gourd extract, conveying the first bitter gourd extract to a concentrator for heating, removing alcohols in the first bitter gourd extract through heating to form a first bitter gourd concentrated solution, and storing the first bitter gourd concentrated solution in the concentrator; a second stage extraction step: mixing the bitter gourd residues left in the extraction tank with pure water, and boiling and extracting at 100 deg.C to obtain a second bitter gourd extract; a second stage concentration step: adding the first concentrated fructus Momordicae Charantiae solution into the second extractive solution, mixing, and concentrating to obtain a second concentrated fructus Momordicae Charantiae solution; a third stage of concentration and glycolysis: adding at least one enzyme into the concentrator containing the second concentrated fructus Momordicae Charantiae solution, and concentrating and performing glycolysis to obtain a third concentrated fructus Momordicae Charantiae solution; a heating stage step: heating the third fructus Momordicae Charantiae concentrated solution to 70 deg.C to 90 deg.C, and removing the ferment in the third fructus Momordicae Charantiae concentrated solution to obtain a fructus Momordicae Charantiae extractive solution.
According to the above manufacturing method, the first stage of extraction step further comprises a pre-treatment step of the mountain balsam pear and a low-temperature drying step, wherein the pre-treatment step of the mountain balsam pear comprises: sterilizing and cleaning the mountain bitter gourd, and slicing the mountain bitter gourd to form mountain bitter gourd slices; the low-temperature drying treatment step comprises: and drying and dehydrating the cleaned bitter gourd slices at low temperature to form the dry bitter gourd slices.
According to the above manufacturing method, in the first stage of extraction, the ratio of the alcohol to the pure water is 20-35% of alcohol, and corresponds to 65-80% of pure water.
According to the above manufacturing method, in the first stage of extraction step, the ambient temperature of the extraction tank is between 25 ℃ and 45 ℃, and ultrasonic oscillation is performed for 2 hours.
According to the above manufacturing method, in the first stage of concentration step, the first extracted fructus momordicae extract is sent to the concentrator to be heated, and after the first extracted fructus momordicae extract is heated to 30-40 ℃, the first extracted fructus momordicae extract is turned into small fire and continuously heated, and then the first extracted fructus momordicae extract is continuously heated for 90-150 minutes to remove the alcohol in the first fructus momordicae extract.
According to the above manufacturing method, in the second stage of extraction, 100 kg of the bitter gourd residue in the extraction tank is added with 1.2 tons of pure water, mixed and extracted with boiling water at a high temperature of 100 ℃ to form the second bitter gourd extract.
According to the above manufacturing method, in the third stage of concentration and glycolysis, the environmental temperature of the concentrator is between 35 ℃ and 55 ℃, and the concentration and glycolysis operations are performed for 90 to 180 minutes.
According to the above-mentioned preparation method, the enzyme is selected from trypsin, pepsin, papain, pineapple enzyme, hydrolase, protease, or a combination thereof.
In addition, the manufacturing method of the momordica charantia extract liquid is suitable for extract liquid refining equipment, wherein the extract liquid refining equipment consists of the extraction tank and the thickener, and a heater is arranged below the extraction tank and can heat the dried momordica charantia slices or the momordica charantia residues to extract the first momordica charantia extract liquid or the second momordica charantia extract liquid.
According to the above technical feature, the extraction liquid refining apparatus has two sets of extraction tanks, the thickener is disposed between the two extraction tanks, a condenser is disposed between each extraction tank and the thickener, and a pipeline is connected to the extraction tanks and the thickener to guide the extracted extraction liquid to the thickener for the next process.
According to the above technical feature, wherein an outflow conduit is provided below the thickener.
According to the above technical features, a heater is provided below the concentrator, and the first bitter gourd extract or the second bitter gourd extract can be heated and concentrated into the first bitter gourd concentrated solution or the second bitter gourd concentrated solution.
In the above steps, before the first stage of extraction, a pre-treatment step of momordica charantia is further included: sterilizing and cleaning the mountain balsam pear, and then slicing; and a low-temperature drying treatment step: the cleaned bitter gourd slices are dried and dehydrated at low temperature, so that the protein in the bitter gourd can be effectively prevented from going bad and forming dry bitter gourd slices.
Through the steps, the dried momordica charantia slices formed by low-temperature drying can be understood, beneficial substances in the momordica charantia are fully reserved, and the characteristic of after-ripening of the momordica charantia can be avoided; and extracting and concentrating the dried momordica charantia slices for multiple times, so that the prepared momordica charantia extract has good flavor and has the nutritional value of momordica charantia.
Drawings
FIG. 1 is a flow chart of a basic embodiment of the present invention.
FIG. 2 is a flow chart of the preferred embodiment of the present invention.
FIG. 3 is a block flow diagram of the pre-processing steps of Momordica charantia of the present invention.
FIG. 4 is a block flow diagram of the low temperature drying process of the present invention.
FIG. 5 is a block flow diagram of the first stage extraction step of the present invention.
FIG. 6 is a block flow diagram of the first stage concentration step of the present invention.
FIG. 7 is a block flow diagram of the second stage extraction step of the present invention.
FIG. 8 is a block flow diagram of the second stage concentration step of the present invention.
FIG. 9 is a block flow diagram of the third stage concentration and glycolysis process of the present invention.
FIG. 10 is a block flow diagram of the heating stage steps of the present invention.
FIG. 11 is a structural appearance diagram of the mountain balsam pear extracting and refining apparatus of the present invention.
FIG. 12 is a diagram illustrating the operation of the present invention.
Description of the figure numbers:
s30 method for preparing extract of fructus Momordicae charantiae
S31 first stage extraction step
S32 first stage concentration step
S33 second stage extraction step
S34 second stage concentration step
S35 third stage concentration and glycolysis step
S36 heating stage step
S10 Pre-processing step of mountain balsam pear
S20 Low-temperature drying treatment step
10 mountain bitter gourd slices
Dried 20 mountain balsam pear slices
21 alcohols
22 balsam pear residues
30 first balsam pear extract
40 first balsam pear concentrated solution
50 second extractive solution of fructus Momordicae Charantiae
60 second balsam pear concentrated solution
61 ferment
70 third concentrated fructus Momordicae Charantiae solution
80 mountain balsam pear extract
100 extraction liquid refining equipment
101 extraction tank
102 thickener
1021 outflow conduit
103 heater
104 condenser
W pure water.
Detailed Description
First, referring to fig. 1, which is a block diagram of a basic embodiment of the present invention, the present invention provides a method for preparing a momordica charantia extract S30, which at least includes a first-stage extraction step S31, a first-stage concentration step S32, a second-stage extraction step S33, a second-stage concentration step S34, a third-stage concentration and glycolysis step S35, and a heating step S36; in the embodiment shown in fig. 1, plural dry pieces 20 of momordica charantia are used as raw materials to produce momordica charantia extract; if the manufacturer itself has the extraction liquid refining apparatus 100 as shown in fig. 11 and 12, the manufacturing method as shown in fig. 1 and 2 can be referred to, and for convenience of explanation, the manufacturing method flowchart of fig. 2 is used as an explanation of the overall embodiment of the present invention.
Wherein, the first stage extraction step S31 is preceded by a momordica charantia pre-processing step S10 and a low temperature drying step S20, wherein the momordica charantia pre-processing step S10: sterilizing and cleaning fresh mountain bitter gourd, and slicing to form mountain bitter gourd slices 10; the low-temperature drying process step S20: drying and dehydrating the cleaned bitter gourd slices 10 at low temperature to form a plurality of dry bitter gourd slices 20; next, the first stage extraction step S31: putting a plurality of dried momordica charantia slices 20 into an extraction tank 101, adding alcohol 21 and pure water W, mixing, and taking a first momordica charantia extract liquid 30 out of the extraction tank 101 after ultrasonic oscillation of the extraction tank 101; a first-stage concentration step S32: taking out the first fructus Momordicae Charantiae extract 30, delivering to a concentrator 102, heating, removing the alcohol 21 in the first fructus Momordicae Charantiae extract 30 by heating to form a first fructus Momordicae Charantiae concentrated solution 40, and storing the first fructus Momordicae Charantiae concentrated solution 40 in the concentrator 102; a second stage extraction step S33: mixing pure water W with the bitter gourd residue 22 left in the extraction tank 101 in the first stage extraction step S31, and boiling and extracting at 100 deg.C to obtain a second bitter gourd extract 50; a second-stage concentration step S34: adding the first concentrated balsam pear solution 40 stored in the thickener 102 to the second balsam pear extract 50 and mixing, concentrating again to form a second balsam pear concentrated solution 60; a third stage of concentration and glycolysis step S35: adding at least one enzyme 61 to the second balsam pear concentrate in the thickener 102, and simultaneously concentrating and decomposing the second balsam pear concentrate to form a third balsam pear concentrate 70; a heating stage step S36: heating the third concentrated fructus Momordicae Charantiae solution 70 to 70 deg.C to 90 deg.C, thereby removing the enzyme 61 from the third concentrated fructus Momordicae Charantiae solution 70 to form a fructus Momordicae Charantiae extract 80.
Referring to fig. 3, a block flow diagram of a mountain balsam pear pre-processing step of the present invention, the mountain balsam pear pre-processing step S10: firstly, cleaning fresh momordica charantia, cleaning impurities such as soil or dust on the upper surface of the momordica charantia, and sterilizing, wherein the sterilization can be performed through physical sterilization or chemical sterilization; then, slicing the cleaned mountain bitter gourd to form mountain bitter gourd slices 10; therefore, the mountain bitter gourd slices 10 can be processed for subsequent low-temperature drying treatment.
Referring to fig. 4, a block flow diagram of the low-temperature drying process of the present invention, the low-temperature drying process step S20: the bitter gourd slices 10 are flatly laid in a low-temperature dryer (not shown), the low-temperature dryer is maintained in an environment below 40 ℃ and is dried at low temperature, so that water in the bitter gourd slices 10 is removed, rich nutritional ingredients in the bitter gourd are reserved, the bitter gourd dry slices 20 are formed, the problems that fresh bitter gourd is not easy to store and the like can be avoided, the nutritional substances in the bitter gourd can be effectively reserved, the storage life of the bitter gourd raw material is prolonged, and the advantages of extraction and concentration are achieved.
Referring to fig. 5, 11 and 12, the first stage extraction step S31: adding the dried fructus Momordicae Charantiae 20 of FIG. 4 into an extraction tank 101, adding alcohol 21 and pure water W, wherein the alcohol 21 is food grade methanol or ethanol, and extracting insoluble substances by ultrasonic oscillation in the extraction tank 101 to form a first fructus Momordicae Charantiae extract 30. In the first stage extraction step S31, the ratio of the alcohol 21 to the pure water W is 20 to 35% of the alcohol 21, corresponding to 65 to 80% of the pure water W; furthermore, the temperature of the environment of the extraction tank 101 is between 25 ℃ and 45 ℃, and then ultrasonic oscillation is performed for about 2 hours.
Referring to fig. 6, 11 and 12, the first stage concentration step S32: the first extract 30 of momordica charantia extracted from fig. 5 is sent to a concentrator 102 to be heated, and after being heated to 30-40 ℃, the first extract is turned to a small fire and is continuously heated, and then the first extract is continuously heated for 90-150 minutes to remove the alcohol 21 in the first extract 30 of momordica charantia, so as to form a first concentrated momordica charantia solution 40, and the first concentrated momordica charantia solution 40 is stored in the concentrator 102.
Referring to fig. 7, 11 and 12, the second stage extraction step S33: the bitter gourd residue 22 remained in the extraction tank 101 in the first stage extraction step S31 is mixed with pure water W and boiled at 100 ℃ to be extracted by boiling water at high temperature to form a second bitter gourd extract 50. In one embodiment of the present invention, 100 kg of balsam pear residues 22 is added, and 1.2 tons of pure water W is required.
Referring to fig. 8, 11 and 12, the second stage concentration step S34: the first bitter gourd concentrate 40 stored in the thickener 102 is added to the second bitter gourd extract 50 and mixed, then heated and concentrated to form a second bitter gourd concentrate 60, and the second bitter gourd concentrate 60 is retained in the thickener 102.
Referring to fig. 9, 11 and 12, the third stage of concentration and glycolysis step S35: adding at least one enzyme 61 to the thickener 102 in the presence of the second balsam pear concentrate 60, and concentrating and glycolyzing the mixture to form a third balsam pear concentrate 70. In the present invention, the enzyme 61 can be selected from trypsin, pepsin, papain, pineapple enzyme, hydrolase, protease, or any combination thereof. In the third stage of concentration and glycolysis step S35, the environmental temperature of the concentrator 102 is 35 ℃ to 55 ℃, the concentration and glycolysis operations are required, and the time for the concentration and glycolysis operations is 90 to 180 minutes.
Referring to fig. 10, 11 and 12, the heating stage is step S36: heating the third concentrated fructus Momordicae Charantiae solution 70 to 70 deg.C to 90 deg.C, thereby removing the ferment 61 in the third concentrated fructus Momordicae Charantiae solution 70 to form a fructus Momordicae Charantiae extract 80. In a preferred embodiment of the invention, the volume of the extract 80 of Momordica charantia is half of the volume of the dried tablet 20 of Momordica charantia.
Through the steps, the dried momordica charantia slices formed by low-temperature drying can be understood, beneficial substances in the momordica charantia are fully reserved, and the characteristic of after-ripening of the momordica charantia can be avoided; and extracting and concentrating the dried momordica charantia slices for multiple times, so that the formed momordica charantia extract has good flavor, and the nutritional value of the momordica charantia extract is improved.
Please refer to fig. 11 and 12, which are structural appearance diagrams of an extract refining apparatus 100, wherein the extract refining apparatus 100 is composed of at least one extraction tank 101 and the thickener 102, a heater 103 is disposed below the extraction tank 101, and is capable of heating the dry piece 20 of the momordica charantia to extract the first extract 30 or the second extract 50; in fig. 3, the right machine is the concentrator 102, and the first bitter gourd extract 30 is concentrated to form the first bitter gourd concentrated solution 40, or the first bitter gourd concentrated solution 40 and the second bitter gourd extract 50 are mixed and concentrated to form the second bitter gourd concentrated solution 60, or the second bitter gourd concentrated solution 60 is concentrated and glycolyzed; in the embodiment of the present invention, the zymolysis is exemplified by enzymatic hydrolysis, in which the substances in the second concentrated solution 60 can utilize the property of enzymatic hydrolysis of protein, so that the environmental temperature of the concentration tank 102 is between 30 to 40 ℃ to maintain the activity of the enzyme in an optimal state, and the whole enzymatic hydrolysis process does not damage vitamins or other nutritional ingredients, and finally, specific substances are added to inactivate the enzyme to form the third concentrated solution 70, and a heater 103 is disposed below the concentrator 102, and the heating can be continued during the concentration process, so as to form the extract 80 of the present invention, and the number of the extract refining apparatuses 100 can effectively reduce the operation time of concentration and extraction. As shown in fig. 12, which is a further implementation structure of fig. 3, in order to achieve a unified operation, the extraction solution refining apparatus 100 is provided with two sets of extraction tanks 101, the concentrator 102 is centrally provided, a condenser 104 is provided between each extraction tank 101 and the concentrator 102, and the extraction tanks 101 and the concentrator 102 are connected by pipelines, so that the extraction solution extracted from the extraction tanks 101 is guided to the concentrator 102 for concentration, glycolysis or heating, as shown in fig. 12, an outlet pipeline 1021 is provided below the concentrator 102, which provides an operator to fill and pack the momordica charantia extraction solution 80.
In addition, as shown in fig. 1 to 12, the implementation of the preferred embodiment of the present invention includes the following steps: first-stage extraction step S31: adding dried fructus Momordicae Charantiae 20 into an extraction tank 101, adding at least one alcohol 21 and pure water W1 metric tons, and extracting to obtain a first fructus Momordicae Charantiae extractive solution 30; then, in the first-stage concentration step S32, mixing the first extract 30 with 1 metric ton of pure water W into a concentrator 102, and concentrating the mixture to 100 kg to form a first concentrated solution 40; subsequently, the second stage extraction step S33: the bitter gourd residues 22 are left in the extraction tank 101 in the first stage extraction step S31, and then the bitter gourd residues 22 are mixed with about 1 metric ton of pure water W and subjected to high-temperature boiling extraction at 100 ℃ to form a second bitter gourd extract 50; subsequently, in a second-stage concentration step S34, mixing the second bitter gourd extract 50 with 1 metric ton of pure water W into a concentrator 102, and concentrating the mixed solution to 50 kg to form a second bitter gourd concentrated solution 60; and a third step of concentration and glycolysis (S35): adding at least one enzyme 61 into the thickener 102 to mix 150 kg of the concentrated solution obtained in the first-stage concentration step S32 and the second-stage concentration step S34, and concentrating and performing glycolysis to form a third concentrated solution 70 of momordica charantia, wherein the environmental temperature of the thickener 102 is 40 ℃, and the concentration and glycolysis are required to be performed for 90 to 180 minutes; finally, a heating phase step S36: heating the third concentrated solution 70 to 80 deg.C for about 10 minutes, removing the ferment 61 from the third concentrated solution 70 to form a mountain balsam pear extract 80.
Claims (14)
1. A method for preparing a momordica charantia extract is characterized by at least comprising the following steps: a first-stage extraction step (S31): putting a plurality of dried momordica charantia slices (20) into an extraction tank (101), adding at least one alcohol (21) and pure water (W) for mixing, and taking out a first momordica charantia extract (30) from the extraction tank (101) after ultrasonic oscillation of the extraction tank (101); a first-stage concentration step (S32): taking out the first balsam pear extract (30), conveying the first balsam pear extract to a concentrator (102) for heating, removing alcohols (21) in the first balsam pear extract (30) through heating to form a first balsam pear concentrated solution (40), and storing the first balsam pear concentrated solution (40) in the concentrator (102); a second stage extraction step (S33): mixing the bitter gourd residue (22) left in the extraction tank (101) with pure water (W) and boiling and extracting at 100 deg.C to form a second bitter gourd extract (50); a second-stage concentration step (S34): adding the first bitter gourd concentrate (40) stored in the concentrator (102) to the second bitter gourd extract (50) and mixing, concentrating again to form a second bitter gourd concentrate (60); a third stage concentration and glycolysis step (S35): adding at least one enzyme (61) to the thickener (102) in the presence of the second bitter gourd concentrate (60) and simultaneously concentrating and glycolyzing to form a third bitter gourd concentrate (70); a heating stage step (S36): heating the third concentrated fructus Momordicae Charantiae solution (70) to 70 deg.C to 90 deg.C, and removing the ferment (61) in the third concentrated fructus Momordicae Charantiae solution (70) to obtain a fructus Momordicae Charantiae extract (80).
2. The method for preparing the extract of momordica charantia of claim 1, wherein the first stage extraction step (S31) is preceded by a momordica charantia pre-treatment step (S10) and a low temperature drying step (S20), wherein the momordica charantia pre-treatment step (S10): sterilizing and cleaning the mountain bitter gourd, and slicing the mountain bitter gourd to form mountain bitter gourd slices (10); the low-temperature drying process step (S20): and drying and dehydrating the cleaned bitter gourd slices (10) at low temperature to form the dry bitter gourd slices (20).
3. The method for producing the extract of momordica charantia according to claim 1, wherein the ratio of the alcohol (21) to the pure water (W) in the first-stage extraction step (S31) is 20 to 35% of the alcohol (21) and 65 to 80% of the pure water (W).
4. The method of claim 1, wherein in the first stage of extraction (S31), the temperature of the extraction tank (101) is between 25 ℃ and 45 ℃, and the ultrasonic vibration is performed for 2 hours.
5. The method for preparing the extract of momordica charantia of claim 1, wherein the alcohol (21) is either food grade methanol or ethanol.
6. A process for the preparation of an extract from momordica charantia according to claim 1, wherein the first extract (30) from the first stage of concentration (S32) is fed to the concentrator (102) where it is heated, then turned to a low temperature of 30 ℃ to 40 ℃ and heated continuously, and then heated continuously for 90 to 150 minutes to remove the alcohol (21) from the first extract (30).
7. A method of producing an extract of momordica charantia according to claim 1, wherein the second-stage extraction step (S33) comprises mixing 100 kg of the momordica charantia residue (22) remaining in the extraction tank (101) with 1.2 ton of the pure water (W), and boiling and extracting at a high temperature of 100 ℃ to form the second extract (50).
8. The method for preparing the extract of momordica charantia of claim 1, wherein the third step of concentrating and glycolyzing (S35) is performed at an ambient temperature of 35 ℃ to 55 ℃ in the concentrator (102), and the concentration and glycolyzing are performed for 90 minutes to 180 minutes.
9. A process for preparing an extract of momordica charantia, according to claim 1, wherein the volume of the extract of momordica charantia (80) is half of the volume of the dry momordica charantia tablet (20).
10. The method for preparing the extract of Momordica charantia of claim 1, wherein the enzyme (61) is selected from trypsin, pepsin, papain, pineapple enzyme, hydrolase, or any one or combination of proteases.
11. A method for producing an extract from momordica charantia according to claim 1, suitable for use in an extract refining plant (100), wherein the extract refining plant (100) comprises the extraction tank (101) and the thickener (102), wherein a heater (103) is disposed under the extraction tank (101) for heating the dried momordica charantia slice (20) or the momordica charantia residue (22) to extract the first extract (30) or the second extract (50).
12. A method for producing the extract of momordica charantia according to claim 11, wherein the extract refining apparatus (100) comprises two sets of extraction tanks (101), the thickener (102) is disposed between the two extraction tanks (101), a condenser (104) is disposed between each extraction tank (101) and the thickener (102), and the extraction tanks (101) and the thickener (102) are connected by pipes to conduct the extracted extract to the thickener (102) for the next process.
13. A process for the production of an extract from momordica charantia according to claim 1, 11 or 12 wherein an outflow conduit (1021) is provided below the thickener (102).
14. A process for the preparation of a momordica charantia extract according to claim 1, 11 or 12 wherein a heater (103) is provided below the concentrator (102) to heat and concentrate the first extract (30) or the second extract (50) into the first concentrated momordica charantia solution (40) or the second concentrated momordica charantia solution (60).
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| CN201810930922.0A CN110833096A (en) | 2018-08-15 | 2018-08-15 | Preparation method of extract of Momordica charantia L.var.charantia L.var. |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115192623A (en) * | 2022-08-25 | 2022-10-18 | 湖南新有爱农业有限公司 | Process for extracting high-energy lipid-removing essence from mountain balsam pear |
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