CN110859876A - Aronia melanocarpa extract and preparation method thereof - Google Patents
Aronia melanocarpa extract and preparation method thereof Download PDFInfo
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- CN110859876A CN110859876A CN201911224118.1A CN201911224118A CN110859876A CN 110859876 A CN110859876 A CN 110859876A CN 201911224118 A CN201911224118 A CN 201911224118A CN 110859876 A CN110859876 A CN 110859876A
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- 240000005662 Aronia melanocarpa Species 0.000 title claims abstract description 46
- 235000007425 Aronia melanocarpa Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 238000000605 extraction Methods 0.000 title description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 61
- 238000000034 method Methods 0.000 claims abstract description 35
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 27
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 238000004821 distillation Methods 0.000 claims abstract description 22
- 230000003111 delayed effect Effects 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 239000000126 substance Substances 0.000 claims abstract description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- -1 polyphenol compounds Chemical class 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000004537 pulping Methods 0.000 claims description 11
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- 239000000047 product Substances 0.000 claims description 8
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- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
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- 238000011081 inoculation Methods 0.000 claims description 4
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- 238000001556 precipitation Methods 0.000 claims description 4
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
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- 230000002427 irreversible effect Effects 0.000 claims description 2
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 claims description 2
- 150000007524 organic acids Chemical class 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 230000003472 neutralizing effect Effects 0.000 claims 1
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
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- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61P3/06—Antihyperlipidemics
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- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
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- A61P9/00—Drugs for disorders of the cardiovascular system
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- 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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- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
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Abstract
The invention provides a aronia melanocarpa extract and a preparation method thereof, which are characterized in that aronia melanocarpa fruits are used as raw materials, and the aronia melanocarpa extract is processed into a paste with strong health care function through main processes of fruit delayed picking, fruit quick freezing, compound pectinase hydrolysis, fruit juice low-temperature treatment, biological blood sugar reduction, reduced pressure distillation and the like. The aronia melanocarpa extract prepared by the invention is rich in polyphenol compounds such as anthocyanin and flavone and vitamin substances, and has the functions of resisting aging and preventing and treating cardiovascular and cerebrovascular diseases such as atherosclerosis, hypertension, hyperlipidemia and heart disease. The aronia melanocarpa extract provided by the invention is suitable for being used as an aronia melanocarpa extract and a preparation method and application thereof.
Description
Technical Field
The invention relates to an extract and a preparation method thereof, in particular to an extract of aronia melanocarpa prepared by taking aronia melanocarpa fruits as raw materials and a preparation method thereof.
Technical Field
Aronia melanocarpa (A), (B), (C), (Aronia melanocarpa) The deciduous shrub belongs to the genus Aronia of the family Rosaceae, is an economic tree species mainly used for producing fruits and used for both medicine and food, the tree species is originally produced in the northeast of the United states, is introduced into Europe after two war, Russia and Poland are main cultivation countries of Europe and the whole world, the tree species is introduced to the western Liaoning area of China for the first time in 1989 by a forest research institute in the arid area of Liaoning (now known as the institute of agriculture and forestry in the dry land of Liaoning), and researches such as reproduction, cultivation and fruit processing are carried out, the Aronia melanocarpa fruits are rich in various nutritional components and bioactive substances, wherein, anthocyanin is 1-2%, flavone is 0.25-0.35%, Vc0.03-0.06%, β -carotene is 0.05%, VB is 0.05%, and20.165mg/100g,Ve0.8-2.2mg/100g, 0.46-0.64mg/100g nicotinic acid and 1.5mg/100g folic acid. Has rich nutrition and medicinal components. According to the relationThe data report that the aronia melanocarpa fruit and the extract have good curative effects on hypertension, atherosclerosis, nephropathy, diabetes, capillary toxic hemorrhage, radiation diseases, rheumatism, epiretinitis, typhus, scarlet fever, eczema and the like.
In the prior art, the sugar content in the aronia melanocarpa juice is 15-18%. Sugars are usually separated by chemical or physical methods. The chemical method is used for reducing the blood sugar, and an oxidant is needed, so that the polyphenol substances are damaged; the sugar reduction is carried out by a physical method, a membrane filtration technology is required, but the sugar in the aronia melanocarpa juice is mainly monosaccharide and oligosaccharide, and the molecular size of the aronia melanocarpa juice is similar to that of monomer polyphenol substances. Therefore, sugars cannot be completely separated from polyphenols by membrane filtration techniques.
Disclosure of Invention
The invention provides an aronia melanocarpa extract and a preparation method thereof, aiming at preparing the extract by utilizing the aronia melanocarpa fruit. The method solves the technical problem of preparation of the aronia melanocarpa extract through the procedures of pretreatment of the fruit juice and reduced pressure distillation.
The technical scheme adopted by the invention for solving the technical problems is as follows:
by delaying the picking of the aronia melanocarpa fruit, a portion of the water in the fruit is allowed to evaporate. Meanwhile, by delaying the picking period, the polyphenols in the fruits can be continuously accumulated, so that the content of the polyphenols in the aronia melanocarpa fruits is further improved.
The invention utilizes a biological method to convert sugar in the aronia melanocarpa juice into water, carbon dioxide and ethanol, and then utilizes a reduced pressure distillation method to separate and remove the water, the carbon dioxide and the ethanol.
The invention can separate out and separate the hemicellulose with strong hydrophilicity by the fruit freezing and low temperature processing technology of the fruit juice, and avoids the phenomenon that the human body eats more than a certain amount of aronia melanocarpa extract at one time and causes diarrhea.
The process flow of the aronia melanocarpa high-sugar extract comprises the following steps:
fruit delayed picking → selecting → washing → draining → quick freezing → crushing → pulping → enzymolysis → separation of peel and residue → low temperature treatment → filtration → acid reduction → reduced pressure distillation → high sugar extract,
↑
skin residue → extraction → filtration → mixing the filtrate with fruit juice.
The process flow of the low-sugar aronia melanocarpa extract comprises the following steps:
fruit delayed picking → selecting → washing → draining → quick freezing → crushing → pulping → enzymolysis → separation of peel and residue → inoculation of yeast → fermentation → low temperature treatment → acid reduction → filtration and sterilization → reduced pressure distillation → low sugar extract
↑
Skin residue → extraction → filtration → mixing of filtrate with fruit juice
The positive effects are as follows: the aronia melanocarpa extract prepared by the steps of delayed picking of fruits, hydrolysis by compound pectinase, low-temperature treatment, biological blood sugar reduction, reduced pressure distillation and the like is rich in polyphenol compounds such as anthocyanin and flavone and vitamin substances. Has antiaging and cardiovascular and cerebrovascular diseases preventing and treating effects such as atherosclerosis, hypertension, hyperlipemia, and heart disease. Is suitable for being used as an extractum of the aronia melanocarpa and the preparation method and the application.
Detailed Description
The method comprises the steps of delaying picking of fruits, cleaning after selection, draining, quickly freezing, crushing and pulping quick-frozen fruits, adding compound pectinase into pulp for enzymolysis, and performing blood sugar reduction treatment or not according to the requirement of the sugar content of an extract product after enzymolysis. The high-sugar extract is prepared by performing enzymolysis, separating peel and residue, treating the obtained fruit juice at low temperature, filtering, reducing acid with sodium bicarbonate, distilling under reduced pressure, and taking out after distillation reaches corresponding process standard; the low-sugar extract is prepared by performing enzymolysis, separating peel and residue, inoculating yeast to the obtained fruit juice, fermenting, performing low-temperature treatment, filtering, reducing acid with sodium bicarbonate, filtering for sterilization, distilling under reduced pressure, and taking out after distillation reaches corresponding process standard.
The skin residue separated after enzymolysis is further leached and filtered, and the filtrate is mixed with fruit juice to be used as a distillation raw material.
Wherein the fruit delayed picking process comprises the following steps:
the picking of the aronia melanocarpa fruit is delayed by 30-60 days, the water evaporation amount of the fruit is 20-40% of the weight of the original fresh fruit, and the optimal amount is 30-35%.
Wherein the selecting, cleaning and draining procedures are as follows:
the picked fruits are manually screened to remove rotten, mildewed, deteriorated and odorous fruits and impurities such as leaves, stones, fruit stalks and the like. Soaking the selected fruits in 3-4 times of clear water, adding 0.1-0.3 wt% of edible cleaning agent, soaking for 10min, stirring gently, keeping for more than 10min, draining off dirty water, washing with clear water for 2-3 times, taking out, draining, and draining.
Wherein the quick-freezing process comprises the following steps:
and (4) quickly freezing the drained fruits. Within 2h, the temperature of the center of the fruit is reduced to-6 ℃ to-18 ℃, preferably-10 ℃ to-12 ℃. This treatment favours the precipitation of strongly hydrophilic hemicelluloses in the fruit, and the process is irreversible, i.e.: the temperature of the external environment rises, and the precipitated hemicellulose can not be dissolved again.
Wherein the procedures of crushing, pulping, enzymolysis and separation of skin and slag are as follows:
crushing and pulping the quick-frozen fruits, adding 0.005-0.015% of pectinase, heating to 40-55 ℃, preserving heat for 1.5-2h, filtering, and separating peel and residue. The methoxyl on the pectin molecules in the aronia melanocarpa juice is removed by an enzymolysis method by using the compound pectinase, so that the gelation property of the pectin is reduced, and the volatilization of water in the process of reduced pressure distillation is facilitated.
Wherein the step of hot extracting the skin slag comprises the following steps:
extracting the separated skin residue with 65-70 deg.C purified water 0.3-0.8 times (preferably 0.5 times) of the skin residue, oscillating at frequency of 10-20 times/min, maintaining the temperature for 30-60min, and filtering to obtain skin residue extract.
Wherein the low-temperature treatment, filtration and deacidification procedures are as follows:
processing the fruit juice after separating peel and residue at low temperature of-3 deg.C to-10 deg.C, preferably-5 deg.C to-7 deg.C, and standing for 4-8 hr. This treatment allows further precipitation of the remaining, strongly hydrophilic hemicellulose in the juice. Heating the processed juice to 8-10 deg.C, and filtering. Adding 4-6g/L sodium bicarbonate into the filtered juice, and stirring. Sodium bicarbonate is used to neutralize organic acid and regulate the color of the separated matter.
Wherein the reduced pressure distillation process comprises the following steps:
mixing the deacidified fruit juice with the peel residue leaching solution, and distilling in a rotary evaporator under reduced pressure at 50-75 deg.C under vacuum degree of 0.09MPa or more for 2.5-3.5 h. The distillation residue is the extractum of the aronia melanocarpa.
Wherein the yeast inoculation and fermentation process comprises the following steps:
in order to reduce the sugar content of the aronia melanocarpa extract, the invention adopts a biological sugar reduction method, namely: adding 0.01-0.02% of active dry yeast for brewing wine into the juice after enzymolysis and peel-residue separation, and performing rapid aerobic fermentation under the conditions of ambient temperature of 16-25 ℃, central temperature of fermentation liquor of 25-30 ℃, ventilation volume of 30-50 v/v.h and pH of 3.5-4.5, wherein the fermentation time is 5-13 days, and the sugar degree of the juice is reduced to below 1%.
Wherein the filtration sterilization process comprises the following steps:
filtering the low-sugar fruit juice subjected to the acid reduction treatment by using diatomite or ultra-filtering to remove residual saccharomycetes in the fruit juice, wherein the aperture of an ultra-filtration membrane is 2.0 mu m.
The fruit juice is distilled to prepare the extract, the water removed by the fruit juice reaches more than 95 percent, the product is in a viscous state, and the extract can be used for preparing the product, or the product is diluted by adding water to form a solution or is frozen, dried and dehydrated to form dry powder.
The extract and the preparation method have the following remarkable characteristics:
delayed picking may increase accumulation of polyphenols to some extent. The volume and the weight of the picked fruit bodies are reduced, the picking and the transportation are convenient, and the picking cost is reduced. The water content in the fruit is obviously reduced, which is very beneficial to the precipitation of the strong hydrophilic hemicellulose in the quick-freezing process of the fruit.
As shown in table 1.
The product has strong antibacterial and antiseptic effects, and can be stored at room temperature for 4-5 years without adding any antiseptic.
The produced Aronia melanocarpa extract is rich in polyphenol compounds such as anthocyanin and flavone and vitamin substances, and has the functions of resisting aging and preventing and treating cardiovascular and cerebrovascular diseases such as atherosclerosis, hypertension, hyperlipidemia and heart disease.
TABLE 1 comparison of fruit delayed picking and undelayed picking
Example 1: the preparation method of the aronia melanocarpa high-sugar extract comprises the following steps:
1. delayed picking of fruits:
the fruit of aronia melanocarpa is picked for 30-60 days in a delayed way, the water evaporation amount of the fruit is 20-40% of the weight of the original fresh fruit, and the optimal water evaporation amount is 30-35%.
2. Selecting, cleaning and draining:
the picked fruits are manually screened to remove rotten, mildewed, deteriorated and odorous fruits and impurities such as leaves, stones, fruit stalks and the like. Soaking the selected fruits in 3-4 times of clear water, adding 0.1-0.3 wt% of edible cleaning agent, soaking for 10min, stirring gently, keeping for more than 10min, draining off dirty water, washing with clear water for 2-3 times, taking out, draining, and draining.
3. Quick-freezing:
and (4) quickly freezing the drained fruits. Within 2h, the temperature of the center of the fruit is reduced to-6 ℃ to-18 ℃, preferably-10 ℃ to-12 ℃.
4. Crushing, pulping, enzymolysis and separation of peel and residue
Crushing and pulping the quick-frozen fruits, adding 0.005-0.015% of pectinase, heating to 40-55 ℃, preserving heat for 1.5-2h, filtering, and separating peel and residue.
5. Hot extraction of skin slag:
extracting the separated skin residue with 65-70 deg.C purified water 0.3-0.8 times (preferably 0.5 times) of the skin residue, oscillating at frequency of 10-20 times/min, maintaining the temperature for 30-60min, and filtering to obtain skin residue extract.
6. Low-temperature treatment, filtration and deacidification:
processing the fruit juice after separating peel and residue at low temperature of-3 deg.C to-10 deg.C, preferably-5 deg.C to-7 deg.C, and standing for 4-8 hr. Heating the processed juice to 8-10 deg.C, and filtering. Adding 4-6g/L sodium bicarbonate into the filtered juice, and stirring.
7. And (3) reduced pressure distillation:
mixing the deacidified fruit juice with the peel residue leaching solution, and distilling in a rotary evaporator under reduced pressure at 50-75 deg.C under vacuum degree of 0.09MPa or more for 2.5-3.5 h. The distillation residue is the high-sugar extractum of the aronia melanocarpa, which mainly takes monosaccharide as a main component, the sugar content reaches 60 to 66 percent, and the content of polyphenol substances is 14 to 15 percent.
Example 2: the preparation method of the low-sugar aronia melanocarpa extract comprises the following steps:
1. delayed picking of fruits:
same as in example 1.
2. Selecting, cleaning and draining:
same as in example 1.
3. Quick-freezing:
same as in example 1.
4. Crushing, pulping, performing enzymolysis and separating skin residues:
same as in example 1.
5. Hot extraction of skin slag:
same as in example 1.
6. Yeast inoculation and fermentation:
adding 0.01-0.02% active dry yeast for brewing wine into the juice after separating peel and residue, and performing rapid aerobic fermentation at ambient temperature of 16-25 deg.C, center temperature of fermentation liquid of 25-30 deg.C, ventilation amount of 30-50 v/v.h, and pH of 3.5-4.5. When the sugar degree of the juice is reduced to below 1%, the fermentation is terminated.
7. Low-temperature treatment, filtration and deacidification:
the fermented juice was subjected to low-temperature treatment, and the other steps were the same as in example 1.
8. And (3) filtering and sterilizing:
filtering the low-sugar fruit juice subjected to the acid reduction treatment by using diatomite or ultra-filtering to remove residual saccharomycetes in the fruit juice, wherein the aperture of an ultra-filtration membrane is 2.0 mu m.
9. Distillation under reduced pressure
Same as in example 1. The distillation residue is low-sugar extract of Aronia melanocarpa with sugar content of 5-12.5% and polyphenol content of 37.5-44%.
The innovation is that: the Aronia melanocarpa fruit is used as a raw material, the Aronia melanocarpa fruit is cleaned and quickly frozen after time delay picking, pulped and enzymolyzed, sodium bicarbonate is added for deacidification, yeast is added for fermentation, low-temperature treatment is carried out, filtration sterilization and reduced pressure distillation are carried out, a high-sugar extract or low-sugar extract product is obtained, the extract is processed, and a product with a certain dosage form is prepared.
The application aims to prepare the extract by adopting aronia melanocarpa fruit.
Claims (1)
1. The Aronia melanocarpa extract is prepared by picking fruits in a delayed manner, cleaning after selection, draining water, quickly freezing, crushing and pulping the quickly frozen fruits, adding compound pectinase into pulp for enzymolysis, further extracting and filtering skin residues separated after the enzymolysis, mixing filtrate with fruit juice, and using the mixture as a distillation raw material; wherein the fruit delayed picking process comprises the following steps: the picking of the aronia melanocarpa fruits is delayed by 30-60 days, the water evaporation amount of the fruits is 20-40% of the weight of the original fresh fruits, and the optimal amount is 30-35%; wherein the selecting, cleaning and draining procedures are as follows: after enzymolysis, whether the sugar reduction treatment is adopted or not is carried out according to the requirement of the sugar content of the extract product; artificially screening picked fruits to remove rotten, moldy, deteriorated and odorous fruits and impurities such as leaves, stones, fruit stalks and the like; soaking the selected fruits in 3-4 times of clear water, adding 0.1-0.3 wt% of edible cleaning agent, soaking for 10min, stirring gently, keeping for more than 10min, draining off dirty water, washing with clear water for 2-3 times, taking out, draining off water, and draining; wherein the procedures of crushing, pulping, enzymolysis and separation of skin and slag are as follows: crushing and pulping quick-frozen fruits, adding 0.005-0.015% of pectinase, heating to 40-55 ℃, keeping the temperature for 1.5-2h, filtering, and separating peel and residue; removing methoxyl on pectin molecules in the Aronia melanocarpa juice by an enzymolysis method by using compound pectinase, thereby reducing the gel property of the pectin and being beneficial to the volatilization of water in the process of reduced pressure distillation; wherein the step of hot extracting the skin slag comprises the following steps: leaching the separated skin residue with 65-70 deg.C purified water 0.3-0.8 times (preferably 0.5 times) of the skin residue, oscillating at frequency of 10-20 times/min, maintaining the temperature for 30-60min, and filtering to obtain skin residue leaching solution;
the method is characterized in that:
the high-sugar extract is prepared by performing enzymolysis, separating peel and residue, treating the obtained fruit juice at low temperature, filtering, reducing acid with sodium bicarbonate, distilling under reduced pressure, and taking out after distillation reaches corresponding process standard;
the low-sugar extract is prepared by performing enzymolysis, separating peel and residue, inoculating yeast to the obtained fruit juice, fermenting, performing low-temperature treatment, filtering, reducing acid with sodium bicarbonate, filtering for sterilization, distilling under reduced pressure, and taking out after distillation reaches corresponding process standard;
wherein the quick-freezing process comprises the following steps:
quickly freezing the drained fruits; within 2h, the central temperature of the fruit is reduced to-6 ℃ to-18 ℃, and the optimal temperature is-10 ℃ to-12 ℃; this treatment favours the precipitation of strongly hydrophilic hemicelluloses in the fruit, and the process is irreversible, i.e.: the temperature of the external environment rises, and the precipitated hemicellulose cannot be dissolved again;
wherein the low-temperature treatment, filtration and deacidification procedures are as follows:
processing the fruit juice after separating peel and residue at low temperature of-3 deg.C to-10 deg.C, optimally-5 deg.C to-7 deg.C, standing for 4-8 hr; the treatment can further separate out the residual strong hydrophilic hemicellulose in the juice; heating the low-temperature processed fruit juice to 8-10 deg.C, filtering, adding 4-6g/L sodium bicarbonate into the filtered fruit juice, and stirring; sodium bicarbonate is used for neutralizing organic acid, and the color of the separated substance is adjusted;
wherein the reduced pressure distillation process comprises the following steps:
mixing the deacidified fruit juice with the peel residue leaching solution, and distilling under reduced pressure in a rotary evaporator at 50-75 deg.C under vacuum degree of 0.09MPa or more for 2.5-3.5 hr; distilling the residue to obtain Aronia melanocarpa extract;
wherein the yeast inoculation and fermentation process comprises the following steps:
in order to reduce the sugar content of the aronia melanocarpa extract, the invention adopts a biological sugar reduction method, namely: adding 0.01-0.02% of active dry yeast for brewing wine into the juice after enzymolysis and peel-residue separation, and performing rapid aerobic fermentation under the conditions of ambient temperature of 16-25 ℃, central temperature of fermentation liquor of 25-30 ℃, ventilation of 30-50 v/v.h and pH of 3.5-4.5, wherein the fermentation time is 5-13 days, and the sugar degree of the juice is reduced to below 1%;
wherein the filtration sterilization process comprises the following steps:
filtering the low-sugar fruit juice subjected to the acid reduction treatment by using diatomite or ultra-filtering to remove residual saccharomycetes in the fruit juice, wherein the aperture of an ultra-filtration membrane is 2.0 mu m.
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