CN111903978A - 一种含vc的玫瑰果提取物的生产方法 - Google Patents
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Abstract
本发明公开了一种含VC的玫瑰果提取物的生产方法,属于提取技术领域,一种含VC的玫瑰果提取物的生产方法,包括以下步骤:S1:将玫瑰果粉碎至10‑60目备用,S2:往提取罐内加入纯化水,加热至50‑60℃,加入碱液调节PH值为7.8‑8.2,然后添加纤维素酶与纯化水搅拌均匀,投入步骤S1粉碎好的玫瑰果,保温持续搅拌,酶解4‑6h,酶解结束后在25‑40min内升温至87‑95℃,并保持27‑35min进行灭酶活性,S3:将步骤S2灭酶后的酶解液降至室温,然后进行粗过滤,对得到的滤液依次进行膜过滤和浓缩处理,浓缩至料液折光率为10‑20%,S4:对浓缩料液进行喷雾干燥,获得粉末状的提取物。本发明的含VC的玫瑰果提取物的生产方法,采用酶解的方式进行提取,生产过程安全可靠,提取物VC含量高。
Description
技术领域
本发明属于提取技术领域,尤其涉及一种含VC的玫瑰果提取物的生产方法。
背景技术
玫瑰果的维生素C含量最高。经检测每百克鲜果可食部分VC含量6810毫克以上,最高达8300毫克,居于一切蔬菜、水果之首,是"大地植物果实之冠";号称"VC之王"。按其含量计算,玫瑰果的VC含量是柑橘的220倍;苹果的1360倍;一克玫瑰果相当于一公斤苹果的VC含量;是黑加仑的26倍;草莓的190倍;是红豆的213倍;是猕猴桃的130倍。2-3个玫瑰果就够人体有昼夜对VC的需要,一罐500克的刺玫果酱的VC含量即可保证军队一个连队战士全天的需要。被欧洲各国视为"治疗坏血病特效药";有"维生素记录保持者"之称。由于维生素C含量高,也尊定了玫瑰果在美容界的广泛应用。而且.玫瑰果很适合制作蛋糕、水果塔等甜点、或是作成果酱、果冻风味也很棒。
玫瑰果的药用价值:玫瑰果还含有二十碳二稀酸,二十碳三稀酸等高级不饱和脂肪酸。由于玫瑰果含有多种营养成分,因此功能独特。据有关资料记载,天然玫瑰果是治疗维生素缺乏症的良药,各种制剂可用来治疗高血压、动脉粥样硬化、脑溢血、肝、肾、胃溃疡。玫瑰果浸膏能医治慢性肝炎和肠道疾病。种籽油用于治疗营养不全性溃疡,皮肤病,结肠炎和痔疮。枝,熬汤内服,用以医治赤痢,风湿病和神经根炎。种籽或根熬成汤汁是人体中任何结石溶解的良剂。经中国科学院、卫生部临床检验中心、中国中医研究院、解放军二0七医院、黑龙江中医学院、天津医学院、同济医科大学、航天医学工程研究所、吉林中医中药研究院、黑龙江省老年医学研究院、沈阳医学院等二十多个科研单位、大专院校研究和临床实验证明;天然玫瑰果制品有显著的抗衰老、抗疲劳、抗辐射、耐缺氧、除血栓、降血压、防癌、治癌、强身壮阳、健脑增智、延年益寿的作用。对儿童因缺锌导致的营养不良、智力低下也有显著疗效。由此可见,天然玫瑰果是一种不可多得的食、药同源的宝贵资源。天然玫瑰果全身是宝,用途广泛。不仅果实营养价值高,而且花、叶、根、籽都有利用价值。经国内外有关专家研究确认;玫瑰果花,可以提取玫瑰果精油,畅销国内外,价格高于黄金;还可以提取色素、香精用于食品饮料;叶,可以配制茶叶,具有强身、造血、消炎等功效;根,可以制药,止咳祛痰、止痢、止血;籽,可以榨油,用于化妆品生产,也可以制药,治疗皮肤病、结肠炎和各种结石,籽和籽饼可以作为饲料,养虾、养鸡提高增长率和产蛋率。天然玫瑰果既是各种饮料,特别是高级保健和运动饮料的原料,又是食品不可多得的添加剂,也可以直接生产果酱、果冻、果脯等食品。同时还是医疗保健药品的原料。除此之外,还可以从玫瑰果花中提取VC,色素和香精。经国家食品质量卫生监督部门对玫瑰果急性、蓄积性、亚慢性的毒性试验确认,玫瑰果不致癌、不致畸、不致突变,为安全无毒食品原料,其理化和卫生指标符合中华人民共和国国颁标准。天然玫瑰果是一种多营养,多功能,多用途的珍贵资源。
玫瑰果的美容价值:1、修复功效:玫瑰果中提取的玫瑰果胶具有强化组织功效,产生活络组织作用,容易渗透真皮层,对细胞再生,修护及愈合有极佳的作用,重新构造损坏了的皮肤结构。
2、紧肤功效:玫瑰果能通过促进表皮细胞的活性来提高皮肤再生和更新能力,保护细胞不受紫外线伤害以及中和游离自由基,有助于合成胶原蛋白,可以改善皮肤皱纹及松弛,增强皮肤的弹性从而达到紧致肌肤的作用
3、美白功效:维生素C是最早用在美白品中的、有代表性的添加剂之一。它的安全性很好,但稳定性很差。如果不加保护,在膏霜中会很快失去活性。为了稳定它,人们提出了各种办法,如利用富含维生素C的玫瑰果中果胶保持天然活性,直到涂敷到皮肤上时,果胶被破坏才被释放出来。从而可以有效降低黑色素。因此玫瑰果有很好的美容价值。
4、抗衰老功效:提起维生素C,相信没有人会陌生。但很少人知道它具有抗衰老的功效,它是水溶性物质,能够重建真皮与表皮的结合部,促进胶原纤维生成。此外还具有很强的清除自由基能力,是很好的抗氧化剂,有延缓衰老的作用。
现有玫瑰提取物的生产方法大多采用溶剂萃取技术制得。其中,常用的萃取剂为石油醚、氯仿及异丙醇等,这些萃取剂都属于易燃、易爆物质且生产过程中会产生较强的刺激性气味,不仅生产安全性低,而且影响生产人员健康。现有的溶剂萃取技术存在萃取剂残留问题,不仅影响产品质量,而且影响使用者健康。
发明内容
本发明的目的在于提出一种含VC的玫瑰果提取物的生产方法,采用酶解的方式进行提取,生产过程安全可靠,提取物VC含量高。
为达此目的,本发明采用以下技术方案:
本发明提供的一种含VC的玫瑰果提取物的生产方法,包括以下步骤:S1:将清洗干燥后的玫瑰果粉碎至10-60目备用,S2:往提取罐内加入纯化水,加热至50-60℃,加入碱液调节PH值为7.8-8.2,然后添加纤维素酶与纯化水搅拌均匀,投入步骤S1粉碎好的玫瑰果,保温持续搅拌,酶解4-6h,酶解结束后在25-40min内升温至87-95℃,并保持27-35min进行灭酶活性,S3:将步骤S2灭酶后的酶解液降至室温,然后进行粗过滤,对得到的滤液依次进行膜过滤和浓缩处理,浓缩至料液折光率为10-20%,S4:对浓缩料液进行喷雾干燥,获得粉末状的提取物。
优选地,在进行喷雾干燥前对步骤S3获得的浓缩料液进行杀菌处理,处理完毕后降温。
优选地,碱液为质量溶度为4.7-5.6%的氢氧化钠溶液。
优选地,步骤S1中的干燥采用真空干燥箱进行干燥,干燥温度为40-50℃,干燥至水分含量<10%。
优选地,步骤S3中,采用板式换热器、冷水浴或自然降温将酶解液降至室温。
优选地,步骤S3中,采用75-100目的不锈钢筛网或滤袋进行粗过滤。
优选地,步骤S3中,采用陶瓷膜过滤或精滤膜进行膜过滤,当采用陶瓷膜过滤时,膜孔径为45-53nm,当采用精滤膜过滤时,膜孔径为8-11um。
优选地,步骤S3中,浓缩处理的具体步骤为:通过RO膜对膜处理后的料液进行浓缩处理,浓缩至料液的0.8-1倍,浓缩液用乙醇调至酒精度68-72%,搅拌均匀后,获得含乙醇料液,然后加入活性炭,添加量为含乙醇料液体积的1.1-1.4%,搅拌吸附1-1.2h,过滤去除醇沉物和活性炭吸附渣,获得乙醇脱色料液,乙醇脱色料液温度控制50-60℃,真空回收乙醇,期间补水一次,浓缩至无醇味。
优选地,步骤S3中,浓缩处理的具体步骤为:通过RO膜对膜处理后的料液进行浓缩处理,直至不能循环为止,然后放出料液至旋转蒸发仪内浓缩处理。
优选地,步骤S3中,浓缩处理的具体步骤为:通过旋转蒸发仪对膜处理后的料液进行浓缩处理。
优选地,步骤S4中,喷雾干燥的进风温度为180-200℃,出风温度为70-80℃。
优选地,步骤S2中,加入的纯化水的质量为粉碎备用的玫瑰果质量的9.5-10.3倍。
优选地,步骤S2中,添加的纤维素酶的质量为所加纯化水质量的0.04-0.06%。
优选地,步骤S2的保温持续搅拌过程中,每间隔28-35min检测一次温度,温度控制在53-57℃。
优选地,杀菌处理采用UHT杀菌或煮沸灭菌,当采用UHT杀菌时,杀菌温度为120-145℃,接触时间为4-6s,冷却温度为60-70℃,当采用煮沸灭菌时,灭菌时间为4-6min,采用水浴冷却至60-70℃或自然降至室温。
本发明的有益效果为:
1、采用酶解的方式进行提取,生产过程安全可靠。
2、提取物VC含量高。
3、采用纯化水作为提取溶剂,不影响提取物质量,且不影响使用者健康。
附图说明
图1是VC标准品的HPLC图谱。
图2是本发明的玫瑰果提取物的HPLC图谱。
具体实施方式
现结合附图和具体实施方式对本发明进一步说明。
实施例一:
本实施例中提供的一种含VC的玫瑰果提取物的生产方法,包括以下步骤:
S1:将清洗干燥后的400kg玫瑰果粉碎至10-60目备用,具体的,将400kg玫瑰果清洗干净后,放入真空干燥箱进行干燥,干燥温度为40-50℃,干燥至水分含量<10%。
S2:往提取罐内加入4000L纯化水,加热至50-60℃,加入质量溶度为5%的氢氧化钠溶液调节PH值为8.0,然后添加2kg的纤维素酶与纯化水搅拌均匀,投入步骤S1粉碎好的400kg玫瑰果,保温持续搅拌,酶解4-6h,酶解结束后在30min内升温至90℃,并保持30min进行灭酶活性。
S3:将步骤S2灭酶后的酶解液通过板式换热器降至室温,先经过80目不锈钢筛网过滤大颗粒杂质,得3500L过滤液,过滤液经过膜孔径为50nm的陶瓷膜过滤,过滤液用纯化水顶至料液颜色较淡,得3800L清澈提取液,通过RO膜对清澈提取液进行浓缩处理,浓缩至清澈提取液的0.8-1倍,浓缩液用乙醇调至酒精度70%,搅拌均匀后,获得1300L含乙醇料液,然后加入15.6kg活性炭,搅拌吸附1h,过滤去除醇沉物和活性炭吸附渣,获得乙醇脱色料液,乙醇脱色料液温度控制50-60℃,真空回收乙醇,期间补水一次,具体的,料液浓缩到原液的1/5时补水,大约补浓缩液的0.5倍,例如浓缩前是100L,浓缩到剩余20L时补水,补水量是10L,浓缩至无醇味,此时浓缩料液为300L,料液折光率大于10%。
对浓缩料液进行UHT杀菌,杀菌温度为130℃,接触时间为4-6s,冷却温度控制在60-70℃之间。
S4:对杀菌冷却后的浓缩料液进行喷雾干燥,进风温度为180-200℃,出风温度为70-80℃,进料速度控制在80-100L/h,获得粉末状的提取物,具体为36kg橘黄色精细粉末,其中,精细粉末为能够100%通过80目标准筛网,经HPLC检测维生素含量高达35%以上。
实施例二:
本实施例中提供的一种含VC的玫瑰果提取物的生产方法,包括以下步骤:
S1:将清洗干燥后的10kg玫瑰果粉碎至10-60目备用。
S2:往提取罐内加入100L纯化水,加热至55℃,加入质量溶度为5%的氢氧化钠溶液调节PH值为8.1,然后添加50g的纤维素酶与纯化水搅拌均匀,投入步骤S1粉碎好的10kg玫瑰果,保温持续搅拌,每间隔30min检测一次温度,温度控制在53-57℃范围内,酶解提取6h,酶解结束后在27min内升温至90℃,并保持30min进行灭酶活性。
S3:将步骤S2灭酶后的酶解液采用冷水浴降至室温,先经过80目滤袋进行粗过滤,得86L粗滤液,粗滤液用50nm中式陶瓷膜过滤,截留液用纯化水顶至料液颜色较淡,收集过滤液共120L;过滤液用RO膜对膜浓缩至不能循环为止,然后放出料液至10L旋转蒸发仪内浓缩至10L,折光率检测为12%。
浓缩液经过煮沸灭菌5min,水浴冷却到60℃。
S4:对杀菌冷却后的浓缩料液进行喷雾干燥,进风温度为185℃,出风温度为75℃,进料速度控制在3.5L/h,最终收得橘黄色精细粉末1160g,其中,精细粉末为能够100%通过80目标准筛网,经HPLC检测维生素含量为36.4%。
实施例三:
本实施例中提供的一种含VC的玫瑰果提取物的生产方法,包括以下步骤:
S1:将清洗干燥后的8kg玫瑰果粉碎至10-60目备用。
S2:往提取罐内加入80L纯化水,加热至60℃,加入质量溶度为5%的氢氧化钠溶液调节PH值为8.0,然后添加40g的纤维素酶与纯化水搅拌均匀,投入步骤S1粉碎好的8kg玫瑰果,保温持续搅拌,每间隔30min检测一次温度,温度控制在53-57℃范围内,酶解提取4h,酶解结束后在26min内升温至90℃,并保持30min进行灭酶活性。
S3:步骤S2灭酶后的酶解液自然降温至室温,先经过100目滤袋进行粗过滤,得70L粗滤液,粗滤液用10um的精滤膜过滤,过滤至尾部,空压吹气,保证料液收集完全,总得66L料液;过滤液全部采用10L旋转蒸发仪浓缩至5L,折光率检测为19.2%。
浓缩液经过煮沸灭菌5min,自然降至室温。
S4:对杀菌冷却后的浓缩料液进行喷雾干燥,进风温度为180℃,出风温度为70℃,进料速度控制在4.0L/h,最终收得橘黄色精细粉末860g,其中,精细粉末为能够100%通过100目标准筛网,经HPLC检测维生素含量为35.8%。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解;其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (10)
1.一种含VC的玫瑰果提取物的生产方法,其特征在于,包括以下步骤:
S1:将清洗干燥后的玫瑰果粉碎至10-60目备用;
S2:往提取罐内加入纯化水,加热至50-60℃,加入碱液调节PH值为7.8-8.2,然后添加纤维素酶与纯化水搅拌均匀,投入所述步骤S1粉碎好的玫瑰果,保温持续搅拌,酶解4-6h,酶解结束后在25-40min内升温至87-95℃,并保持27-35min进行灭酶活性;
S3:将所述步骤S2灭酶后的酶解液降至室温,然后进行粗过滤,对得到的滤液依次进行膜过滤和浓缩处理,浓缩至料液折光率为10-20%;
S4:对浓缩料液进行喷雾干燥,获得粉末状的提取物。
2.根据权利要求1所述的含VC的玫瑰果提取物的生产方法,其特征在于,
在进行喷雾干燥前对所述步骤S3获得的浓缩料液进行杀菌处理,处理完毕后降温。
3.根据权利要求1所述的含VC的玫瑰果提取物的生产方法,其特征在于,
所述步骤S3中,采用板式换热器、冷水浴或自然降温将酶解液降至室温;
采用75-100目的不锈钢筛网或滤袋进行粗过滤;
采用陶瓷膜过滤或精滤膜进行膜过滤;
当采用陶瓷膜过滤时,膜孔径为45-53nm;
当采用精滤膜过滤时,膜孔径为8-11um。
4.根据权利要求1所述的含VC的玫瑰果提取物的生产方法,其特征在于,
所述步骤S3中,浓缩处理的具体步骤为:
通过RO膜对膜处理后的料液进行浓缩处理,浓缩至料液的0.8-1倍,浓缩液用乙醇调至酒精度68-72%,搅拌均匀后,获得含乙醇料液,然后加入活性炭,添加量为含乙醇料液体积的1.1-1.4%,搅拌吸附1-1.2h,过滤去除醇沉物和活性炭吸附渣,获得乙醇脱色料液,乙醇脱色料液温度控制50-60℃,真空回收乙醇,期间补水一次,浓缩至无醇味。
5.根据权利要求1所述的含VC的玫瑰果提取物的生产方法,其特征在于,
所述步骤S3中,浓缩处理的具体步骤为:
通过RO膜对膜处理后的料液进行浓缩处理,直至不能循环为止,然后放出料液至旋转蒸发仪内浓缩处理。
6.根据权利要求1所述的含VC的玫瑰果提取物的生产方法,其特征在于,
所述步骤S3中,浓缩处理的具体步骤为:
通过旋转蒸发仪对膜处理后的料液进行浓缩处理。
7.根据权利要求1所述的含VC的玫瑰果提取物的生产方法,其特征在于,
所述步骤S1中的干燥采用真空干燥箱进行干燥,干燥温度为40-50℃,干燥至水分含量<10%。
8.根据权利要求1所述的含VC的玫瑰果提取物的生产方法,其特征在于,
所述步骤S2中,所述碱液为质量溶度为4.7-5.6%的氢氧化钠溶液;
加入的纯化水的质量为粉碎备用的玫瑰果质量的9.5-10.3倍;
添加的纤维素酶的质量为所加纯化水质量的0.04-0.06%;
保温持续搅拌过程中,每间隔28-35min检测一次温度,温度控制在53-57℃。
9.根据权利要求1所述的含VC的玫瑰果提取物的生产方法,其特征在于,
所述步骤S4中,喷雾干燥的进风温度为180-200℃,出风温度为70-80℃。
10.根据权利要求2所述的含VC的玫瑰果提取物的生产方法,其特征在于,
杀菌处理采用UHT杀菌或煮沸灭菌;
当采用UHT杀菌时,杀菌温度为120-145℃,接触时间为4-6s,冷却温度为60-70℃;
当采用煮沸灭菌时,灭菌时间为4-6min,采用水浴冷却至60-70℃或自然降至室温。
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