CN112106948A - Preparation method of cistanche primary pulp - Google Patents
Preparation method of cistanche primary pulp Download PDFInfo
- Publication number
- CN112106948A CN112106948A CN202010889729.4A CN202010889729A CN112106948A CN 112106948 A CN112106948 A CN 112106948A CN 202010889729 A CN202010889729 A CN 202010889729A CN 112106948 A CN112106948 A CN 112106948A
- Authority
- CN
- China
- Prior art keywords
- cistanche
- paste
- primary
- juice
- deserticola
- 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
Links
- 241000005787 Cistanche Species 0.000 title claims abstract description 108
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 241000336291 Cistanche deserticola Species 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 22
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 238000009928 pasteurization Methods 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- 238000005086 pumping Methods 0.000 claims description 8
- 239000003963 antioxidant agent Substances 0.000 claims description 7
- 230000003078 antioxidant effect Effects 0.000 claims description 7
- 235000006708 antioxidants Nutrition 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 230000003064 anti-oxidating effect Effects 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 230000005587 bubbling Effects 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 210000004027 cell Anatomy 0.000 claims description 3
- 210000002421 cell wall Anatomy 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 230000003647 oxidation Effects 0.000 claims 1
- 238000007254 oxidation reaction Methods 0.000 claims 1
- 238000012859 sterile filling Methods 0.000 claims 1
- 230000000975 bioactive effect Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- QFRYQWYZSQDFOS-UHFFFAOYSA-N verbascoside Natural products CC1OC(COC2C(O)C(COC3OC(C(O)C(O)C3O)C(=O)O)OC(Oc4cc(O)cc5OC(=CC(=O)c45)c6ccc(O)c(O)c6)C2O)C(O)C(O)C1O QFRYQWYZSQDFOS-UHFFFAOYSA-N 0.000 description 12
- FSBUXLDOLNLABB-ISAKITKMSA-N echinacoside Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC(=O)\C=C\C=2C=C(O)C(O)=CC=2)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O[C@@H](OCCC=2C=C(O)C(O)=CC=2)[C@@H]1O FSBUXLDOLNLABB-ISAKITKMSA-N 0.000 description 11
- NJYVDFDTLLZVMG-UHFFFAOYSA-N echinacoside Natural products CC1OC(OC2C(O)C(OCCc3ccc(O)c(O)c3)OC(COC4OC(CO)C(O)C(O)C4O)C2OC(=O)C=Cc5cc(O)cc(O)c5)C(O)C(O)C1O NJYVDFDTLLZVMG-UHFFFAOYSA-N 0.000 description 11
- KDSWDGKIENPKLB-QJDQKFITSA-N verbascoside Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC(=O)CCC=2C=C(O)C(O)=CC=2)[C@@H](CO)O[C@@H](OCCC=2C=C(O)C(O)=CC=2)[C@@H]1O KDSWDGKIENPKLB-QJDQKFITSA-N 0.000 description 11
- 238000005303 weighing Methods 0.000 description 7
- 239000004480 active ingredient Substances 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 230000035945 sensitivity Effects 0.000 description 3
- 239000012085 test solution Substances 0.000 description 3
- 238000012371 Aseptic Filling Methods 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- -1 glycosides compounds Chemical class 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003071 parasitic effect Effects 0.000 description 2
- 239000013558 reference substance Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 239000002352 surface water Substances 0.000 description 2
- 238000009210 therapy by ultrasound Methods 0.000 description 2
- 241000336315 Cistanche salsa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000308150 Orobanchaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- YTJSFYQNRXLOIC-UHFFFAOYSA-N octadecylsilane Chemical compound CCCCCCCCCCCCCCCCCC[SiH3] YTJSFYQNRXLOIC-UHFFFAOYSA-N 0.000 description 1
- ULSIYEODSMZIPX-UHFFFAOYSA-N phenylethanolamine Chemical class NCC(O)C1=CC=CC=C1 ULSIYEODSMZIPX-UHFFFAOYSA-N 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 238000011003 system suitability test Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
-
- 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
- A23L33/15—Vitamins
-
- 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 present disclosure relates to a preparation method of primary cistanche juice. Through the technical scheme, the preparation technology of the primary cistanche juice can be optimized, the sterilization is effectively realized, and the nutritional ingredients and bioactive substances of the cistanche are protected.
Description
Technical Field
The disclosure relates to the field of food processing, in particular to a preparation method of primary cistanche juice.
Background
Desert cistanche is recorded in the Chinese pharmacopoeia, is a cistanche plant in Orobanchaceae, is a parasitic plant parasitic on the root of desert trees and mainly produced in Nemeng Alashen area, called Rutah for short, has high medicinal value and is a traditional famous and precious Chinese traditional medicine. The cistanche deserticola is collected and dug when seedlings are not or just emerged in spring, inflorescences are removed, cut into sections and dried in the sun, and the cistanche deserticola has the functions of tonifying kidney yang, benefiting essence and blood and lubricating intestines. Modern researches show that the main component of cistanche for exerting medicinal value is phenylethanoid glycosides compounds, which comprise active substances such as cistanche glycoside, echinacoside, verbascoside and 2-acetyl verbascoside, wherein monomeric compounds of echinacoside and verbascoside are phenylethanolamine compounds with higher content in cistanche succulent stems, and the two representative active components are used as important indexes for evaluating the quality of cistanche. Calculated on the dried product, it containsEchinacoside (C)35H46O20) And verbascoside (C)29H36O15) The total amount should not be less than 0.3%.
The traditional cistanche processing method is realized by a series of processes of drying (or naturally drying) harvested fresh cistanche, cleaning, slicing, drying, extracting (water extraction or alcohol extraction), filtering, concentrating and the like, and the defects of great loss of active ingredients of the cistanche and difficult absorption by a human body exist in the methods.
Disclosure of Invention
In order to solve the problem of loss of effective components in the cistanche deserticola processing process, the disclosure provides a preparation method of cistanche deserticola raw stock.
In order to achieve the above object, a first aspect of the present disclosure provides a method for preparing raw cistanche juice, the method comprising:
s1, cleaning the fresh cistanche, removing impurities on the surface of the fresh cistanche, and removing water on the surface of the cleaned material to obtain a cistanche pretreatment product;
s2, slicing and crushing the cistanche deserticola pretreatment product to obtain a cistanche deserticola material;
s3, pumping the cistanche materials to a screen of a pulping machine to separate out slag crust, and obtaining cistanche slurry;
s4, carrying out anti-oxidation treatment on the cistanche paste: adding citric acid dry powder and vitamin C dry powder into the cistanche original pulp, wherein the final concentration of the citric acid dry powder and the vitamin C dry powder is 0.1-0.3%, and adjusting the pH value to be below 4.5 to obtain the cistanche pulp subjected to antioxidant treatment;
s5, pumping the cistanche paste subjected to the antioxidant treatment into a colloid mill for grinding treatment to obtain ground cistanche paste;
s6, homogenizing the ground cistanche paste at high pressure to break cell walls of cells in the ground cistanche paste to obtain the high-pressure homogenized cistanche paste;
s7, carrying out pasteurization on the cistanche paste homogenized under high pressure in the step S6, wherein the pasteurization temperature is 80-85 ℃, and the pasteurization time is 25-30 min.
On the other hand, the disclosure also provides the primary cistanche juice.
Through the technical scheme, the method for preparing the primary pulp of the cistanche deserticola solves the problem that a large amount of active ingredients are lost in the process of processing the fresh cistanche deserticola into the primary pulp, and effectively sterilizes so as to protect the nutrient components and bioactive substances of the cistanche deserticola.
Additional features and advantages of the disclosure will be set forth in the detailed description which follows.
Detailed Description
The following describes in detail specific embodiments of the present disclosure. It should be understood that the detailed description and specific examples, while indicating the present disclosure, are given by way of illustration and explanation only, and are not intended to limit the present disclosure.
The first aspect of the disclosure provides a preparation method of primary cistanche juice, which comprises the following steps:
s1, cleaning the fresh cistanche, removing impurities on the surface of the fresh cistanche, and removing water on the surface of the cleaned material to obtain a cistanche pretreatment product;
s2, slicing and crushing the cistanche deserticola pretreatment product to obtain a cistanche deserticola material;
s3, pumping the cistanche materials to a screen of a pulping machine to separate out slag crust, and obtaining cistanche slurry;
s4, carrying out anti-oxidation treatment on the cistanche paste: adding citric acid dry powder and vitamin C dry powder into the cistanche original pulp, wherein the final concentration of the citric acid dry powder and the vitamin C dry powder is 0.1-0.3%, and adjusting the pH value to be below 4.5 to obtain the cistanche pulp subjected to antioxidant treatment;
s5, pumping the cistanche paste subjected to the antioxidant treatment into a colloid mill for grinding treatment to obtain ground cistanche paste;
s6, homogenizing the ground cistanche paste at high pressure to break cell walls of cells in the ground cistanche paste to obtain the high-pressure homogenized cistanche paste;
s7, carrying out pasteurization on the cistanche paste homogenized under high pressure in the step S6, wherein the pasteurization temperature is 80-85 ℃, and the pasteurization time is 25-30 min.
The preparation method of the primary pulp of the cistanche deserticola solves the problem that a large amount of active ingredients are lost in the process of processing the fresh cistanche deserticola into the primary pulp, and effectively sterilizes so as to protect the nutrient components and bioactive substances of the cistanche deserticola.
According to a first aspect of the disclosure, the cleaning process comprises: and (3) carrying out bubbling cleaning by using a NaCl aqueous solution, removing impurities on the surface of the fresh cistanche by spraying purified water, and then drying the water on the surface to obtain the cistanche pretreatment product.
According to a first aspect of the disclosure, the concentration of the NaCl solution is from 10 to 15 ppmw.
According to a first aspect of the disclosure, the thickness of the slices is 3-5mm and the equipment used for crushing is a crusher.
According to a first aspect of the disclosure, the beater has a filter mesh diameter of 0.5-0.6 mm.
According to the first aspect of the disclosure, the rotation speed of the colloid mill is 2600-.
According to a first aspect of the present disclosure, the high pressure homogenization is at a pressure of 25-30MPa and at room temperature.
According to a first aspect of the disclosure, the method further comprises: and (3) reducing the temperature of the sterilized cistanche paste to 32-35 ℃, and filling by using an aseptic filling machine, wherein the aseptic aluminum foil bag is filled in the filling machine, and the outer package is an open steel barrel.
The second aspect of the present disclosure further provides a raw cistanche juice, wherein the raw cistanche juice is prepared by the method of the first aspect of the present disclosure.
According to the second aspect of the present disclosure, wherein the primary cistanche juice is glossy brown cloudy juice.
In the present disclosure, the primary cistanche juice can not only maintain the stability of the primary cistanche juice, but also improve the thermal stability of the primary cistanche juice, prolong the shelf life of the primary cistanche juice, and maximally retain the nutritional components and biological activity of the product.
The present invention will be described in further detail below with reference to examples.
Example 1
Carrying out bubbling cleaning on fresh cistanche by using a NaCl solution with the concentration of 12ppmw, removing surface impurities by spraying purified water on the cistanche, and drying the surface water by blowing to obtain a cistanche pretreatment product; cutting the cistanche deserticola pretreatment product into sheets with the thickness of 4mm, and then crushing the sheets by a crusher to obtain cistanche deserticola materials; pumping the cistanche deserticola material to a pulping machine, and separating slag skin by using a filtering mesh with the diameter of 0.5mm to obtain cistanche deserticola slurry; carrying out anti-oxidation color protection treatment on the cistanche paste: under the condition of not adding any preservative, adding antioxidant citric acid dry powder and vitamin C dry powder into the cistanche paste, wherein the final concentration of the citric acid dry powder and the vitamin C dry powder is 0.1 percent, and the pH value is 4.6. Pumping the cistanche paste subjected to the anti-oxidation treatment into a colloid mill for grinding treatment, wherein the rotating speed of the colloid mill is 2800 r/min; homogenizing the ground herba cistanches slurry under high pressure of 25MPa at room temperature, and standing in a liquid tank for 15 h; sterilizing the high-pressure homogenized herba cistanches slurry by pasteurization at 80 deg.C for 25 min. And (3) cooling the sterilized primary cistanche pulp to 33 ℃, and filling into 25kg of independent packages by using an aseptic filling machine, wherein the inner packages are aseptic aluminum foil bags, and the outer packages are open steel drums. Through the steps, the cistanche primary pulp is obtained, and the weight of the primary pulp obtained by each kilogram of fresh cistanche is 850 g.
Analyzing and measuring the contents of effective components including echinacoside and verbascoside in the primary cistanche juice by High Performance Liquid Chromatography (HPLC) (calculated by dry product):
chromatographic conditions and System suitability test
Octadecylsilane chemically bonded silica is used as a filling agent, acetonitrile-methyl-1% acetic acid solution (10:15:75) is used as a mobile phase, and the detection wavelength is 334 nm. The number of theoretical plates is not less than 4000 calculated according to echinacoside peak.
Preparation of control solutions
Precisely weighing appropriate amount of echinacoside reference substance and verbascoside reference substance, and adding mobile phase to obtain solution containing 0.14mg of echinacoside and 0.10mg of verbascoside per 1 mL.
Preparation of test solution
Taking about 0.5g of dried powder of the primary cistanche salsa pulp (screened by a No. four sieve), precisely weighing, placing in a 50mL brown measuring flask, precisely adding 25mL of mobile phase, weighing, soaking for 0.5h, performing ultrasonic treatment (power 230W and frequency 35kHz) for 40min, cooling, weighing again, and supplementing the lost weight with the mobile phase. Shaking, centrifuging, standing, and collecting supernatant and placing in brown bottle. Precisely sucking 2-10 μ L of control solution and 10-20 μ L of test solution, respectively, injecting into liquid chromatograph, measuring the content of echinacoside and verbascoside (calculated as dry product), observing color and taste of the primary herba cistanches juice, and as shown in Table 1.
Example 2
The same steps as those of the embodiment 1 are adopted to prepare the primary cistanche juice, and the difference is that: the final concentration of antioxidant citric acid dry powder and vitamin C dry powder added into the cistanche original pulp is 0.3%, and the pH value is 4.3. Color change was observed and the results are shown in Table 1. Sterilizing the high-pressure homogenized herba cistanches slurry by pasteurization at 85 deg.C for 30 min.
The color and luster of the primary cistanche juice were observed and the taste was tasted, and the contents of the active ingredients echinacoside and verbascoside (calculated as dry products) in the dry cistanche slices were determined by the HPLC method described in example 1, and the results are shown in table 1.
Comparative example 1
Carrying out bubbling cleaning on fresh cistanche by using a NaCl solution with the concentration of 12ppmw, removing surface impurities by spraying purified water on the cistanche, and drying the surface water by blowing to obtain a cistanche pretreatment product; cutting the cistanche deserticola pretreatment product into sheets with the thickness of 4mm, and then crushing the sheets by a crusher to obtain cistanche deserticola materials; directly drying the cistanche deserticola material to obtain powder, taking about 0.5g of the dried powder of the cistanche deserticola material (passing through a No. four sieve), precisely weighing, placing in a 50mL brown measuring flask, precisely adding 25mL of a mobile phase, weighing, soaking for 0.5h, carrying out ultrasonic treatment (power 230W and frequency 35kHz) for 40min, cooling, weighing again, and supplementing the lost weight with the mobile phase. Shaking, centrifuging, standing, and collecting supernatant. Precisely sucking 2-10 μ L of control solution and 10-20 μ L of test solution, respectively, injecting into liquid chromatograph, and measuring the content of echinacoside and verbascoside (calculated as dry product), with the results shown in Table 1.
Comparative example 2
Selecting fresh cistanche, washing the cistanche cleanly by using distilled water, and drying the cistanche in the sun according to a traditional method to obtain dry cistanche slices; the dry cistanche tablets were pulverized using a pulverizer to obtain cistanche powder, and filtered using a filter screen, and the contents of active ingredients echinacoside and verbascoside in the dry cistanche tablets were measured by the HPLC method described in example 1, and the results are shown in table 1.
TABLE 1
| Serial number | Verbascoside (%) | Echinacoside (%) | Sensory degree of mouthfeel | Color and luster |
| Example 1 | 0.312 | 0.687 | +++ | +++ |
| Example 2 | 0.308 | 0.669 | +++ | +++ |
| Comparative example 1 | 0.354 | 0.711 | / | / |
| Comparative example 2 | 0.182 | 0.362 | / | / |
Note: the color of +++ brown has good luster/mouthfeel and good sensitivity; light color/general mouthfeel sensitivity; + darkening/mouthfeel sensitivity.
As can be seen from the results in table 1, the present disclosure provides a method for preparing raw cistanche juice, which solves the problem of substantial loss of active ingredients in the process of processing fresh cistanche into raw cistanche juice, and effectively sterilizes to protect the nutritional ingredients and bioactive substances of cistanche.
The preferred embodiments of the present disclosure have been described above in detail, however, the present disclosure is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present disclosure within the technical idea of the present disclosure, and these simple modifications are within the protective scope of the present disclosure.
It should be noted that the various technical features described in the above embodiments may be combined in any suitable manner without contradiction, and the disclosure does not separately describe various possible combinations in order to avoid unnecessary repetition.
In addition, any combination of various embodiments of the present disclosure may be made, and the same should be considered as the disclosure of the present disclosure, as long as it does not depart from the spirit of the present disclosure.
Claims (10)
1. A preparation method of primary cistanche juice comprises the following steps:
s1, cleaning the fresh cistanche, removing impurities on the surface of the fresh cistanche, and removing water on the surface of the cleaned material to obtain a cistanche pretreatment product;
s2, slicing and crushing the cistanche deserticola pretreatment product to obtain a cistanche deserticola material;
s3, pumping the cistanche materials to a screen of a pulping machine to separate out slag crust, and obtaining cistanche slurry;
s4, carrying out anti-oxidation treatment on the cistanche paste: adding citric acid dry powder and vitamin C dry powder into the cistanche original pulp, wherein the final concentration of the citric acid dry powder and the vitamin C dry powder is 0.1-0.3%, and adjusting the pH value to be below 4.5 to obtain the cistanche pulp subjected to oxidation resistance treatment;
s5, pumping the cistanche paste subjected to the antioxidant treatment into a colloid mill for grinding treatment to obtain ground cistanche paste;
s6, homogenizing the ground cistanche paste at high pressure to break cell walls of cells in the ground cistanche paste to obtain the high-pressure homogenized cistanche paste;
s7, carrying out pasteurization on the cistanche paste homogenized under high pressure in the step S6, wherein the pasteurization temperature is 80-85 ℃, and the pasteurization time is 25-30 min.
2. The method of claim 1, wherein in step S1, the cleaning process comprises: and carrying out bubbling cleaning by using a NaCl aqueous solution, removing impurities on the surface of the fresh cistanche by pure water spraying, and then drying the water on the surface to obtain the cistanche pretreatment product.
3. The method of claim 2, wherein the concentration of the NaCl solution is from 10 to 15 ppmw.
4. The method of claim 1, wherein the slices have a thickness of 3-5mm and the equipment used for crushing is a crusher.
5. A method according to claim 1, wherein the beater has a filter mesh diameter of 0.5-0.6 mm.
6. The method as claimed in claim 1, wherein the rotational speed of the colloid mill is 2600-.
7. The method of claim 1, wherein the high pressure homogenization is at a pressure of 25-30MPa and a temperature of room temperature.
8. The method of claim 1, wherein the method further comprises: and (4) reducing the temperature of the cistanche paste sterilized in the step (S7) to 32-35 ℃, and filling by using a sterile filling machine, wherein the sterile aluminum foil bag is filled in the filling machine, and the outer package is an open steel drum.
9. A primary pulp of cistanche deserticola, wherein the primary pulp of cistanche deserticola is prepared by the method of any one of claims 1-8.
10. The primary cistanche juice as claimed in claim 9, wherein the primary cistanche juice is a glossy brown cloudy juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010889729.4A CN112106948A (en) | 2020-08-28 | 2020-08-28 | Preparation method of cistanche primary pulp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010889729.4A CN112106948A (en) | 2020-08-28 | 2020-08-28 | Preparation method of cistanche primary pulp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112106948A true CN112106948A (en) | 2020-12-22 |
Family
ID=73804582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010889729.4A Pending CN112106948A (en) | 2020-08-28 | 2020-08-28 | Preparation method of cistanche primary pulp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112106948A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237438A (en) * | 1999-06-21 | 1999-12-08 | 深圳博超科技开发有限公司 | Preparation process of fresh animal and plant superactivity protoplasm |
| JP2005538131A (en) * | 2002-08-12 | 2005-12-15 | キュン ヒ ユニヴァーシティ | Cistanchedesertica Y. enhances neurite outgrowth and neurotrophic activity. C. Composition containing MA extract |
| CN206333315U (en) * | 2016-08-28 | 2017-07-18 | 闫论 | A kind of jujube magma preparation facilities |
| CN109892500A (en) * | 2019-04-04 | 2019-06-18 | 宁夏杞乡生物食品工程有限公司 | A kind of method of lycium ruthenicum juicing |
| CN110074295A (en) * | 2019-05-24 | 2019-08-02 | 中国科学院西北高原生物研究所 | A kind of preparation method of fructus lycii magma |
| CN110353140A (en) * | 2019-08-28 | 2019-10-22 | 大时代生物工程(深圳)有限公司 | A kind of health care's functionality cordyceps sinensis primary pulp drink and preparation method thereof |
-
2020
- 2020-08-28 CN CN202010889729.4A patent/CN112106948A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237438A (en) * | 1999-06-21 | 1999-12-08 | 深圳博超科技开发有限公司 | Preparation process of fresh animal and plant superactivity protoplasm |
| JP2005538131A (en) * | 2002-08-12 | 2005-12-15 | キュン ヒ ユニヴァーシティ | Cistanchedesertica Y. enhances neurite outgrowth and neurotrophic activity. C. Composition containing MA extract |
| CN206333315U (en) * | 2016-08-28 | 2017-07-18 | 闫论 | A kind of jujube magma preparation facilities |
| CN109892500A (en) * | 2019-04-04 | 2019-06-18 | 宁夏杞乡生物食品工程有限公司 | A kind of method of lycium ruthenicum juicing |
| CN110074295A (en) * | 2019-05-24 | 2019-08-02 | 中国科学院西北高原生物研究所 | A kind of preparation method of fructus lycii magma |
| CN110353140A (en) * | 2019-08-28 | 2019-10-22 | 大时代生物工程(深圳)有限公司 | A kind of health care's functionality cordyceps sinensis primary pulp drink and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ramachandra et al. | Processing of Aloe vera leaf gel: a review | |
| CN101548783B (en) | Raisin tree clear juice and preparing method thereof | |
| CN105670866B (en) | A kind of Black Box Tracing fruit wine and preparation method thereof | |
| CN101744326A (en) | Chinese wolfberry juice and preparation method thereof | |
| KR100857003B1 (en) | A method for preparing extract of small molecular from citrus peel and the extract of small molecular | |
| CN107114643B (en) | Red date health concentrated juice and preparation method thereof | |
| CN108112837A (en) | Anti-oxidant blueberry concentrate and preparation method thereof | |
| CN112106948A (en) | Preparation method of cistanche primary pulp | |
| CN105533326A (en) | Blueberry drink and preparation method thereof | |
| CN103767011A (en) | Plant beverage and preparation method thereof | |
| CN1823854A (en) | Ginkgo pollen capsule and its preparation method | |
| KR100760263B1 (en) | Manufacturing method of beverage composition comprising purple-fleshed sweet potato | |
| JPWO2003091237A1 (en) | Method for producing high content of proanthocyanidins | |
| KR102335034B1 (en) | Organic fruit and vegetable juice and manufacturing method thereof | |
| KR20090079653A (en) | Arrowroot Beverage and Manufacturing Method Thereof | |
| KR20160063080A (en) | Method of Manufacturing Aronia Juice and Aronia Concentrate, and Aronia Juice and Aronia Concentrate Manufactured by the same Method | |
| JP2001039844A (en) | Gargle for throat | |
| CN1059810C (en) | Method for prepn. of aloe products, and products obtained thereby | |
| CN107751862A (en) | A kind of Momordica grosvenori lozenge and preparation method thereof | |
| CN102334687B (en) | Asparagus saponin oral liquid and preparation method thereof | |
| CN111849684A (en) | Brewing process of aronia melanocarpa dry wine | |
| CN112586702A (en) | Self-stabilizing preparation method of whole cucumber pulp | |
| CN109568413A (en) | A kind of green plum oral spray and preparation method thereof | |
| Gharib et al. | Industrially applied methods for the production of pomegranate polyphenols | |
| CN107691949A (en) | A kind of jerusalem artichoke fruit squash and preparation method thereof |
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: 20201222 |
|
| RJ01 | Rejection of invention patent application after publication |