CN110959850A - Preparation method of preserved plum extract - Google Patents
Preparation method of preserved plum extract Download PDFInfo
- Publication number
- CN110959850A CN110959850A CN201911234871.9A CN201911234871A CN110959850A CN 110959850 A CN110959850 A CN 110959850A CN 201911234871 A CN201911234871 A CN 201911234871A CN 110959850 A CN110959850 A CN 110959850A
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- China
- Prior art keywords
- preserved
- preserved plum
- plums
- clear liquid
- filtering
- Prior art date
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- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 238000001914 filtration Methods 0.000 claims abstract description 27
- 238000010992 reflux Methods 0.000 claims abstract description 25
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 238000005303 weighing Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000000605 extraction Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 3
- 235000021018 plums Nutrition 0.000 abstract description 37
- 235000009508 confectionery Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 5
- 239000008213 purified water Substances 0.000 description 4
- 235000019614 sour taste Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000011229 Prunus domestica subsp. syriaca Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000169641 Spondias dulcis Species 0.000 description 1
- 235000005138 Spondias dulcis Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
Abstract
The invention relates to a preparation method of a preserved plum extract, belonging to the technical field of food additives, and the invention comprises the following steps: 1) soaking preserved plum, cleaning, filtering and weighing; 2) extracting with 5-10 times of ethanol solution with different concentrations under reflux for 1-3 times, each for 1-3 hr, filtering and retaining clear liquid; 3) mixing the clear extractive solutions, and concentrating under reduced pressure to obtain the desired preserved plum extract. The preserved plum extract obtained by the preparation method by taking preserved plums as raw materials has the tastes of sour, sweet and salty, and has the characteristic fragrance of natural preserved plums. The invention has simple operation and lower cost, and is suitable for application and popularization.
Description
Technical Field
The invention belongs to the technical field of food additives, and particularly relates to a preparation method of a preserved plum extract.
Background
Preserved plum is prepared by picking yellow ripe plum (commonly called yellow plum) after mango seeds and processing and pickling. Cleaning mume fructus from tree, soaking in saline water in a large jar for a long time, and sun drying; after being dried in the sun, the mixture is rinsed by clear water and then dried in the sun; then the plum is soaked and pickled by sugar, and then dried in the sun for a plurality of times, and finally the plum with thick meat, crisp and moderate sweet and sour is obtained. The preserved plum is a frequently eaten snack when speaking, chatting and arranging in a portal array, has proper salinity, proper sweet, sour, sweet and fragrant tastes, and has the effects of promoting the production of body fluid and quenching thirst. Originally, preserved plum is used for moistening mouth by mr, and if the mouth is dry and dry due to long term, pickled plum is in the mouth, the sour and salty taste stimulates taste buds, so that saliva can secrete body fluid to fill the mouth, and then the user can continue to speak. The preserved plum is a food suitable for both the old and the young, is deeply popular with people, and the preserved plum extract has wide prospect for being used for beverages and candies.
The existing preserved plum extract mostly has sour and sweet taste and lacks the characteristic aroma of preserved plums.
Disclosure of Invention
In order to overcome the problems in the background art, the invention provides a preparation method of a preserved plum extract, which enables the preserved plum extract to have the tastes of sour, sweet and salty, simultaneously has the characteristic fragrance of preserved plums, and is suitable for being used as an additive of beverages and candies.
In order to realize the purpose, the invention is realized by the following technical scheme:
the preparation method of the preserved plum extract comprises the following steps:
1) soaking preserved plum with 2-5 times of water (based on the weight of preserved plum) for 5-20 min, cleaning, removing salt on the surface of preserved plum, filtering, and weighing;
2) extracting with 5-10 times of ethanol under reflux for 1-3 times, each for 1-3 hr, filtering, and collecting the clear solution;
3) mixing the clear liquid obtained after 2 times of extraction, and concentrating under reduced pressure to obtain the required preserved plum extract.
Further preferably, in step 2), the reflux extraction comprises two steps:
a. extracting with 5-10 times of 0% -50% ethanol solution under reflux for 1-3 hr, filtering and retaining clear liquid;
b. extracting with 5-8 times of 60% -90% ethanol solution under reflux for 1-3 hr, filtering to obtain clear liquid, and mixing with the clear liquid obtained in step a.
The invention has the beneficial effects that:
the preserved plum extract obtained by the preparation method by taking preserved plums as raw materials has the tastes of sour, sweet and salty, and has the characteristic fragrance of natural preserved plums. The invention has simple operation and lower cost, and is suitable for application and popularization.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments of the present invention will be described in detail below to facilitate understanding of the skilled person.
Comparative example 1
Soaking the preserved plums in 2 times of water (based on the weight of the preserved plums) for 10 minutes, cleaning, removing salt on the surfaces of the preserved plums, weighing the obtained product after filtration, adding 5 times of purified water according to the mass ratio, performing reflux extraction for 2 hours, performing centrifugal filtration to obtain clear liquid, adding 5 times of 60% ethanol solution into filter residues, performing reflux extraction for 2 hours, performing centrifugal filtration to obtain the clear liquid, combining ① clear liquid and ② clear liquid, and performing reduced pressure concentration to obtain the invention.
Comparative example 2
Soaking the preserved plums in 2 times of water (based on the weight of the preserved plums) for 10 minutes to clean the preserved plums, removing salt on the surfaces of the preserved plums, weighing the obtained product after filtration, adding 5 times of purified water according to the mass ratio, carrying out reflux extraction for 2 hours, carrying out centrifugal filtration to obtain clear liquid, adding 5 times of 70% ethanol solution into filter residues, carrying out reflux extraction for 2 hours, combining ① and ② clear liquids, and carrying out reduced pressure concentration to obtain the invention.
Comparative example 3
Soaking the preserved plums in 2 times of water (based on the weight of the preserved plums) for 10 minutes to clean the preserved plums, removing salt on the surfaces of the preserved plums, weighing the obtained product after filtration, adding 5 times of purified water according to the mass ratio, carrying out reflux extraction for 2 hours, carrying out centrifugal filtration to obtain clear liquid, adding 5 times of 80% ethanol solution into filter residues, carrying out reflux extraction for 2 hours, combining ① and ② clear liquids, and carrying out reduced pressure concentration to obtain the invention.
Comparative example 4
Soaking the preserved plums in 2 times of water (based on the weight of the preserved plums) for 10 minutes to clean the preserved plums, removing salt on the surfaces of the preserved plums, weighing the obtained product after filtration, adding 5 times of purified water according to the mass ratio, carrying out reflux extraction for 2 hours, carrying out centrifugal filtration to obtain clear liquid, adding 5 times of 90% ethanol solution into filter residues, carrying out reflux extraction for 2 hours, combining ① and ② clear liquids, and carrying out reduced pressure concentration to obtain the invention.
Example 1
Soaking the preserved plums in 2 times of water (based on the weight of the preserved plums) for 10 minutes to clean the preserved plums, removing salt on the surfaces of the preserved plums, weighing the obtained product after filtration, adding 5 times of 50% ethanol solution according to the mass ratio, carrying out reflux extraction for 2 hours, carrying out centrifugal filtration to obtain clear liquid, adding 5 times of 60% ethanol solution into filter residues, carrying out reflux extraction for 2 hours, combining ① and ② clear liquids, and carrying out reduced pressure concentration to obtain the invention.
Example 2
Soaking the preserved plums in 2 times of water (based on the weight of the preserved plums) for 10 minutes to clean the preserved plums, removing salt on the surfaces of the preserved plums, weighing the obtained product after filtration, adding 5 times of 50% ethanol solution according to the mass ratio, carrying out reflux extraction for 2 hours, carrying out centrifugal filtration to obtain clear liquid, adding 5 times of 70% ethanol solution into filter residues, carrying out reflux extraction for 2 hours, combining ① and ② clear liquids, and carrying out reduced pressure concentration to obtain the invention.
Example 3
Soaking the preserved plums in 2 times of water (based on the weight of the preserved plums) for 10 minutes to clean the preserved plums, removing salt on the surfaces of the preserved plums, weighing the obtained product after filtration, adding 5 times of 50% ethanol solution according to the mass ratio, carrying out reflux extraction for 2 hours, carrying out centrifugal filtration to obtain clear liquid, adding 5 times of 80% ethanol solution into filter residues, carrying out reflux extraction for 2 hours, combining ① and ② clear liquids, and carrying out reduced pressure concentration to obtain the invention.
Example 4
Soaking the preserved plums in 2 times of water (based on the weight of the preserved plums) for 10 minutes to clean the preserved plums, removing salt on the surfaces of the preserved plums, weighing the obtained product after filtration, adding 5 times of 50% ethanol solution according to the mass ratio, carrying out reflux extraction for 2 hours, carrying out centrifugal filtration to obtain clear liquid, adding 5 times of 90% ethanol solution into filter residues, carrying out reflux extraction for 2 hours, combining ① and ② clear liquids, and carrying out reduced pressure concentration to obtain the invention.
Performing an effect analysis
According to the invention, the samples of comparative examples 1-4 and examples 1-4 are obtained by simultaneous distillation and extraction, phenethyl acetate is used as an internal standard, volatile aroma components of 8 samples are analyzed by a GC/MS (table 1), and the analysis result shows that the content of the main volatile aroma components in the sample of example 3 is obviously higher than that of other samples, and the sample of example 3 has obvious plum characteristic aroma, moderate sweet and sour taste and sweet aftertaste and engender liquid through aroma olfactory discrimination and taste testing. Therefore, the preferred extraction method of example 3 is the preparation method of the present preserved plum extract.
TABLE 1 compositions and contents of preserved plum extract
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (2)
1. A preparation method of a preserved plum extract is characterized by comprising the following steps: the method comprises the following steps:
1) soaking preserved plum with 2-5 times of water (based on the weight of preserved plum) for 5-20 min, cleaning, removing salt on the surface of preserved plum, filtering, and weighing;
2) extracting with 5-10 times of ethanol under reflux for 1-3 times, each for 1-3 hr, filtering, and collecting the clear liquid;
3) mixing the clear liquid obtained after 2 times of extraction, and concentrating under reduced pressure to obtain the required preserved plum extract.
2. The method of preparing a prune extract according to claim 1, wherein: in the step 2), the reflux extraction comprises two steps:
a. extracting with 5-10 times of 0% -50% ethanol solution under reflux for 1-3 hr, filtering and retaining clear liquid;
b. extracting with 5-8 times of 60% -90% ethanol solution under reflux for 1-3 hr, filtering to obtain clear liquid, and mixing with the clear liquid obtained in step a.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911234871.9A CN110959850A (en) | 2019-12-05 | 2019-12-05 | Preparation method of preserved plum extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911234871.9A CN110959850A (en) | 2019-12-05 | 2019-12-05 | Preparation method of preserved plum extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110959850A true CN110959850A (en) | 2020-04-07 |
Family
ID=70032912
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911234871.9A Pending CN110959850A (en) | 2019-12-05 | 2019-12-05 | Preparation method of preserved plum extract |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110959850A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432460A (en) * | 2014-08-20 | 2015-03-25 | 云南中烟工业有限责任公司 | Application of preserved plum extractives in cigarettes |
| CN106281685A (en) * | 2016-08-30 | 2017-01-04 | 湖北中烟工业有限责任公司 | A kind of Cortex Cinnamomi odor type cigar flavouring essence for tobacco and its preparation method and application |
-
2019
- 2019-12-05 CN CN201911234871.9A patent/CN110959850A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432460A (en) * | 2014-08-20 | 2015-03-25 | 云南中烟工业有限责任公司 | Application of preserved plum extractives in cigarettes |
| CN106281685A (en) * | 2016-08-30 | 2017-01-04 | 湖北中烟工业有限责任公司 | A kind of Cortex Cinnamomi odor type cigar flavouring essence for tobacco and its preparation method and application |
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Address after: 653100 North West Road, Jiulong District, Yuxi hi tech Development Zone, Yunnan Applicant after: Yunnan Runyu Biotechnology Co., Ltd Address before: 653100 North West Road, Jiulong District, Yuxi hi tech Development Zone, Yunnan Applicant before: YUNNAN YUXI YUNXI FLAVOURS AND FRAGRANCES Co.,Ltd. |