CN110859876A - Aronia melanocarpa extract and preparation method thereof - Google Patents

Aronia melanocarpa extract and preparation method thereof Download PDF

Info

Publication number
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
Authority
CN
China
Prior art keywords
fruit
fruits
aronia melanocarpa
residue
extract
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201911224118.1A
Other languages
Chinese (zh)
Inventor
王鹏
姜镇荣
马艳丽
赵明优
韩文忠
张文臣
卢国珍
张东为
许志刚
张卫东
蔡静
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Liaoning Institute Of Dryland Agriculture And Forestry
Original Assignee
Liaoning Institute Of Dryland Agriculture And Forestry
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Liaoning Institute Of Dryland Agriculture And Forestry filed Critical Liaoning Institute Of Dryland Agriculture And Forestry
Priority to CN201911224118.1A priority Critical patent/CN110859876A/en
Publication of CN110859876A publication Critical patent/CN110859876A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/06—Ointments; Bases therefor; Other semi-solid forms, e.g. creams, sticks, gels
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/06—Antihyperlipidemics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P39/00—General protective or antinoxious agents
    • A61P39/06—Free radical scavengers or antioxidants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • A61P9/10—Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • A61P9/12—Antihypertensives
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • 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

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Organic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Cardiology (AREA)
  • Heart & Thoracic Surgery (AREA)
  • Mycology (AREA)
  • Epidemiology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Vascular Medicine (AREA)
  • Hematology (AREA)
  • Urology & Nephrology (AREA)
  • Obesity (AREA)
  • Biochemistry (AREA)
  • Toxicology (AREA)
  • Diabetes (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Biotechnology (AREA)
  • Medical Informatics (AREA)
  • Microbiology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

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

Aronia melanocarpa extract and preparation method thereof
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
Figure DEST_PATH_IMAGE002
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.
CN201911224118.1A 2019-12-04 2019-12-04 Aronia melanocarpa extract and preparation method thereof Pending CN110859876A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911224118.1A CN110859876A (en) 2019-12-04 2019-12-04 Aronia melanocarpa extract and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911224118.1A CN110859876A (en) 2019-12-04 2019-12-04 Aronia melanocarpa extract and preparation method thereof

Publications (1)

Publication Number Publication Date
CN110859876A true CN110859876A (en) 2020-03-06

Family

ID=69658432

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911224118.1A Pending CN110859876A (en) 2019-12-04 2019-12-04 Aronia melanocarpa extract and preparation method thereof

Country Status (1)

Country Link
CN (1) CN110859876A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113575742A (en) * 2021-08-16 2021-11-02 通化师范学院 Method for producing original-taste preserved aronia melanocarpa by fermentation liquor immersion assistance

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN106901099A (en) * 2017-02-17 2017-06-30 华中农业大学 A kind of method for improving orange crushing juice rate using freezing and enzymolysis

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN106901099A (en) * 2017-02-17 2017-06-30 华中农业大学 A kind of method for improving orange crushing juice rate using freezing and enzymolysis

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
371种养致富网: "黑果腺肋花楸种植技术", 《HTTP://WWW.371ZY.COM/NYJS/ZZJS/11871.HTML》 *
杨婧娀等: "黑果腺肋花楸果冰酒", 《酿酒》 *
王鹏: "回流蒸馏法精制黑果腺肋花楸多酚浸膏工艺研究", 《辽宁林业科技》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113575742A (en) * 2021-08-16 2021-11-02 通化师范学院 Method for producing original-taste preserved aronia melanocarpa by fermentation liquor immersion assistance
CN113575742B (en) * 2021-08-16 2023-08-01 通化师范学院 Method for auxiliary production of preserved black chokeberry original flavor by fermentation broth impregnation

Similar Documents

Publication Publication Date Title
CN106616131B (en) Preparation method of aronia melanocarpa non-concentrated reduced fruit juice
CN110731436B (en) Black tiger acetic acid beverage as well as preparation method and application thereof
CN106722942A (en) The preparation method of moringa enzyme
CN105296275A (en) Fructus cannabis health care baijiu and brewing method thereof
CN112029621A (en) Method for preparing plum wine by fermentation and plum wine obtained by the method
CN110713873A (en) Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass
CN110859876A (en) Aronia melanocarpa extract and preparation method thereof
CN112369539A (en) Fermented wolfberry juice and preparation method thereof
CN111406931A (en) Aronia melanocarpa composite enzyme and preparation method thereof
KR100643735B1 (en) Fermented Wine made from Fruit of Araliaceous Shrubs, and Method for producing Thereof
KR101993441B1 (en) manufacturing method of fermentation rice containing flavonoid
KR101414500B1 (en) Method of preparing of makgeolli(raw rice wine) and cheongju(refined rice wine) containing sap of acer mono
CN106689936B (en) Preparation method of nitraria tangutorum bobr concentrated pulp and nitraria tangutorum bobr juice
CN112159485B (en) Hawthorn pectin extraction process and hawthorn product
KR101259162B1 (en) Salt using Bambusae Calulis in Liquamen and manufacturing method thereof and functional food composition
CN109938068B (en) Method for reducing middle-advanced glycosylation end products of cookies
CN109329679B (en) Preparation method of sea buckthorn clear juice
KR20080093215A (en) The method for manufacturing salicomia herbaceal fermented sap
CN106974148B (en) New fruit and vegetable raw juice and its production method and storage method
CN107821888B (en) Actinidia arguta juice and processing technology thereof
CN106085748A (en) A kind of brewing method of persimmon wine
KR101038847B1 (en) Method for preparing of persimmon wine
CN111067065A (en) Preparation method of blueberry jam
KR101792346B1 (en) Preparation Method of the Fermentation Vinegar of Chestnut and Ogalpi Fruit
WO2019090977A1 (en) Functional jerusalem artichoke fruit wine and preparation method therefor

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20200306

RJ01 Rejection of invention patent application after publication