CN115590169A - Mulberry paste and preparation method thereof - Google Patents
Mulberry paste and preparation method thereof Download PDFInfo
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- CN115590169A CN115590169A CN202211089615.7A CN202211089615A CN115590169A CN 115590169 A CN115590169 A CN 115590169A CN 202211089615 A CN202211089615 A CN 202211089615A CN 115590169 A CN115590169 A CN 115590169A
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 100
- 240000000249 Morus alba Species 0.000 title claims abstract description 93
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 210000003056 antler Anatomy 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 9
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 9
- 241000218231 Moraceae Species 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 10
- 235000019441 ethanol Nutrition 0.000 claims description 7
- 238000009210 therapy by ultrasound Methods 0.000 claims description 7
- 238000007865 diluting Methods 0.000 claims description 5
- 238000002137 ultrasound extraction Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 4
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 abstract description 4
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 abstract description 4
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 abstract description 4
- 235000010208 anthocyanin Nutrition 0.000 abstract description 4
- 229930002877 anthocyanin Natural products 0.000 abstract description 4
- 239000004410 anthocyanin Substances 0.000 abstract description 4
- 150000004636 anthocyanins Chemical class 0.000 abstract description 4
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 abstract description 4
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 abstract description 4
- 235000021283 resveratrol Nutrition 0.000 abstract description 4
- 229940016667 resveratrol Drugs 0.000 abstract description 4
- 235000005493 rutin Nutrition 0.000 abstract description 4
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 abstract description 4
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 abstract description 4
- 229960004555 rutoside Drugs 0.000 abstract description 4
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 210000004027 cell Anatomy 0.000 abstract description 3
- 210000000805 cytoplasm Anatomy 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 3
- 239000002904 solvent Substances 0.000 abstract description 3
- 210000001519 tissue Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 210000003734 kidney Anatomy 0.000 description 7
- 239000000463 material Substances 0.000 description 5
- 230000004438 eyesight Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000036119 Frailty Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000003286 Protein-Energy Malnutrition Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 206010026820 marasmus Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 231100000397 ulcer Toxicity 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a mulberry paste and a preparation method thereof, wherein the mulberry paste comprises the following raw materials in parts by weight: 30-50 parts of mulberry, 20-40 parts of momordica grosvenori, 5-10 parts of honey and 20-30 parts of pilose antler liquid. The preparation method of the mulberry paste comprises the following steps: step one, washing washed mulberries, performing banburying by using salt water, and draining water for later use; step two, cooking the mulberries prepared in the step one for 1-3 hours, filtering, and collecting mulberry liquid; relates to the technical field of mulberry paste. According to the invention, in the process of manufacturing the mulberry paste, the filtered mulberry residue is dissolved by adding an ethanol solution, ultrasonic assistance is adopted in the midway, the tissue structure of the mulberry residue is corroded and attacked, the compact structure of the mulberry residue is destroyed and expanded, and the mulberry residue becomes loose so that the active ingredients in the protoplasm of the mulberry cell are diffused to the extraction solvent, so that the rutin, anthocyanin and resveratrol in the mulberry residue are effectively extracted.
Description
Technical Field
The invention belongs to the technical field of mulberry paste, and particularly relates to mulberry paste and a preparation method thereof.
Background
Mulberry is fruit of Morus alba L.of Moraceae, which is a perennial woody plant, and has an oval shape, a length of 1-3 cm, and an uneven surface. Green when immature, gradually growing into white and red, purple red or purple black after mature, and sour and sweet. Mulberry contains various functional components, such as rutin, anthocyanin, resveratrol and the like, and has good effects of cancer prevention, aging resistance, ulcer resistance, virus resistance and the like.
The main component of the mulberry paste is prepared from mulberry, the conventional mulberry paste mainly has the effects of clearing liver and improving eyesight, the mulberry paste mainly takes delicious food as main material, the taste is sour and sweet, but the effect is obviously insufficient, and the health care function is insufficient.
Disclosure of Invention
The invention aims to provide a mulberry paste and a preparation method thereof, and solves the problems in the technical background.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a mulberry paste which comprises the following raw materials in parts by weight: 30-50 parts of mulberry, 20-40 parts of momordica grosvenori, 5-10 parts of honey and 20-30 parts of pilose antler liquid.
The invention also discloses a preparation method of the mulberry paste, which comprises the following steps:
step one, washing the washed mulberries, banishing the mulberries with salt water, and draining the water for later use;
step two, boiling the mulberries prepared in the step one for 1 to 3 hours, filtering, and collecting mulberry liquid;
step three, adding an ethanol solution into the filtered mulberry residues to dissolve the mulberry residues to obtain a pretreatment solution, percolating the pretreatment solution to obtain a secondary percolate, mixing the secondary percolate with the mulberry solution to obtain a percolate, and performing ultrasonic treatment in the dissolving process;
step four, taking out the momordica grosvenori, crushing the momordica grosvenori, mixing the momordica grosvenori with the percolate prepared in the step three, stirring the mixture, and concentrating the mixture in a concentrator to obtain thick paste;
step five, adding the pilose antler liquid and the honey into the thick paste in sequence, placing the mixture into a stirrer, and stirring the mixture uniformly to obtain the thick paste;
and step six, stirring and diluting the thick paste in the step five by using absolute ethyl alcohol, standing after ultrasonic extraction, collecting supernatant, and concentrating the supernatant to obtain the extract.
Furthermore, the power in the ultrasonic treatment process in the third step and the sixth step is 1200W, and the frequency is 15-20kHz.
The invention has the following beneficial effects:
according to the invention, the mulberry and the pilose antler liquid are used as main components of the mulberry paste, so that the mulberry paste has the effects of tonifying liver and kidney, nourishing yin and blood, invigorating kidney yang, clearing liver and improving eyesight, the filtered mulberry residue is dissolved by adding an ethanol solution in the process of preparing the mulberry paste, ultrasonic assistance is adopted in the midway, the tissue structure of the mulberry residue is eroded and attacked, the compact structure of the mulberry residue is destroyed, the mulberry residue is expanded, and the mulberry residue becomes loose, so that the active ingredients in the protoplasm of mulberry cells are diffused to an extraction solvent, and further rutin, anthocyanin and resveratrol in the mulberry residue are effectively extracted.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of mulberry paste comprises the following steps:
the first step is as follows: washing 30 parts of mulberry, banishing the mulberry with salt water, and draining the mulberry for later use;
a second part: cooking the drained mulberry with water for 1 hour, filtering, and respectively collecting mulberry liquid and mulberry residues;
a third part: adding an ethanol solution into the filtered mulberry residues for dissolving to obtain a pretreatment solution, percolating the pretreatment solution to obtain a secondary percolate, mixing the secondary percolate with the mulberry solution to obtain a percolate, and performing ultrasonic treatment with the power of 1200W and the frequency of 15-20kHz in the dissolving process;
a fourth step of: taking 20 parts of fructus momordicae, crushing, mixing with the prepared percolate, stirring, and concentrating in a concentrator to obtain thick paste;
a fifth step of: sequentially adding 20 parts of cornu Cervi Pantotrichum liquid and 5 parts of Mel into the soft extract, and stirring to obtain soft extract;
a sixth section: and (3) stirring and diluting the fifth part of the thick paste with absolute ethyl alcohol, performing ultrasonic extraction, standing, collecting supernate, and concentrating the supernate to obtain the extract paste.
Example 2
A preparation method of mulberry paste comprises the following steps:
the first step is as follows: washing 36 parts of mulberry, banishing the mulberry with salt water, and draining the mulberry for later use;
a second part: cooking the drained mulberry with water for 2 hours, filtering, and respectively collecting mulberry liquid and mulberry residues;
a third step of: adding an ethanol solution into the filtered mulberry residues to dissolve to obtain a pretreatment solution, percolating the pretreatment solution to obtain a secondary percolate, mixing the secondary percolate with the mulberry solution to obtain a percolate, and performing ultrasonic treatment with the power of 1200W and the frequency of 15-20kHz in the dissolving process;
a fourth step of: taking out 35 parts of fructus momordicae, crushing the fructus momordicae, mixing the fructus momordicae with the prepared percolate, stirring the mixture, placing the mixture into a concentrator and concentrating the mixture to obtain thick paste;
the fifth part: adding 23 parts of pilose antler liquid and 7 parts of honey into the thick paste in sequence, placing the mixture into a stirrer, and uniformly stirring to obtain thick paste;
a sixth section: and (3) stirring and diluting the fifth part of the thick paste with absolute ethyl alcohol, performing ultrasonic extraction, standing, collecting supernate, and concentrating the supernate to obtain the extract paste.
Example 1
A preparation method of mulberry paste comprises the following steps:
the first step is as follows: cleaning 50 parts of mulberry, banishing the mulberry with salt water, and draining the mulberry for later use;
a second part: cooking the drained mulberry with water for 3 hours, filtering, and respectively collecting mulberry liquid and mulberry residues;
a third part: adding an ethanol solution into the filtered mulberry residues to dissolve to obtain a pretreatment solution, percolating the pretreatment solution to obtain a secondary percolate, mixing the secondary percolate with the mulberry solution to obtain a percolate, and performing ultrasonic treatment with the power of 1200W and the frequency of 15-20kHz in the dissolving process;
a fourth step of: taking 40 parts of fructus momordicae, crushing the fructus momordicae, mixing the fructus momordicae with the prepared percolate, stirring the mixture, placing the mixture into a concentrator and concentrating the mixture to obtain thick paste;
the fifth part: sequentially adding 30 parts of pilose antler liquid and 10 parts of honey into the thick paste, and placing the mixture into a stirrer to be uniformly stirred to obtain thick paste;
a sixth section: and (3) stirring and diluting the fifth part of the thick paste with absolute ethyl alcohol, performing ultrasonic extraction, standing, collecting supernate, and concentrating the supernate to obtain the extract paste.
Here, it is explained that: the pilose antler can be mixed with the mulberry fruit to be soaked in the wine, and the pilose antler and the mulberry fruit can tonify liver and kidney, nourish yin and blood, strengthen bones and muscles and replenish essence when being soaked in the wine for drinking.
Wherein the pilose antler is a medicinal material with warm nature and sweet taste, which belongs to kidney channel and liver channel. Has effects of invigorating kidney yang and removing toxic materials from sore, and can be used for treating diseases such as cold pain of waist and back, marasmus, carbuncle of yin nature, and tendons and bones debility.
Mulberry is cool in nature and sour and sweet in taste, and can be used in liver meridian and heart meridian. Has effects of relieving hangover, removing liver heat, and improving eyesight. Both may be selected together in appropriate dosages. According to the mulberry paste and the preparation method thereof, the mulberry and the pilose antler which are main ingredients are prepared into the mulberry paste, so that the prepared mulberry paste has the effects of tonifying liver and kidney, nourishing yin and blood, invigorating kidney yang, clearing liver and improving eyesight.
And in the process of manufacturing the mulberry paste, the filtered mulberry residue is dissolved by adding an ethanol solution, ultrasonic assistance is adopted midway, the tissue structure of the mulberry residue is eroded and attacked, the compact structure of the mulberry residue is destroyed and expanded, and the mulberry residue becomes loose so that the active ingredients in the protoplasm of the mulberry cells are diffused to the extraction solvent, so that the rutin, anthocyanin and resveratrol in the mulberry residue are effectively extracted.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (3)
1. The mulberry paste is characterized in that: the feed comprises the following raw materials in parts by weight: 30-50 parts of mulberry, 20-40 parts of momordica grosvenori, 5-10 parts of honey and 20-30 parts of pilose antler liquid.
2. The preparation method of the mulberry paste is characterized by comprising the following steps:
step one, washing washed mulberries, performing banburying by using salt water, and draining water for later use;
step two, cooking the mulberries prepared in the step one for 1-3 hours, filtering, and respectively collecting mulberry liquid and mulberry residues;
step three, adding an ethanol solution into the filtered mulberry residues to dissolve the mulberry residues to obtain a pretreatment solution, percolating the pretreatment solution to obtain a secondary percolate, mixing the secondary percolate with the mulberry solution to obtain a percolate, and performing ultrasonic treatment in the dissolving process;
step four, taking out the momordica grosvenori, crushing the momordica grosvenori, mixing the momordica grosvenori with the percolate prepared in the step three, stirring the mixture, and concentrating the mixture in a concentrator to obtain thick paste;
step five, adding the pilose antler liquid and the honey into the thick paste in sequence, placing the mixture into a stirrer, and stirring the mixture uniformly to obtain the thick paste;
and step six, stirring and diluting the thick paste in the step five by using absolute ethyl alcohol, standing after ultrasonic extraction, collecting supernatant, and concentrating the supernatant to obtain the extract.
3. The manufacturing method of the mulberry paste as claimed in claim 2, wherein the power in the ultrasonic treatment process in the third and sixth steps is 1200W, and the frequency is 15-20kHz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211089615.7A CN115590169A (en) | 2022-09-07 | 2022-09-07 | Mulberry paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211089615.7A CN115590169A (en) | 2022-09-07 | 2022-09-07 | Mulberry paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115590169A true CN115590169A (en) | 2023-01-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202211089615.7A Pending CN115590169A (en) | 2022-09-07 | 2022-09-07 | Mulberry paste and preparation method thereof |
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Citations (6)
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|---|---|---|---|---|
| CN103655717A (en) * | 2013-12-16 | 2014-03-26 | 江西科技师范大学 | Preparation method for low sugar type mulberry decocted extract |
| CN106135834A (en) * | 2015-04-28 | 2016-11-23 | 陈连珍 | A kind of Fructus Mori cream and preparation method thereof |
| CN107927784A (en) * | 2017-12-15 | 2018-04-20 | 齐鲁工业大学 | Fruit mulberry soaks warehouse paste manufacture process optimizing research |
| CN109846932A (en) * | 2019-04-10 | 2019-06-07 | 浙江省农业科学院 | A kind of extraction purification and technology of preparing of mulberries slag blood-sugar decreasing active |
| CN112237283A (en) * | 2020-11-07 | 2021-01-19 | 李婧 | Donkey-hide gelatin cake and preparation method thereof |
| CN113786437A (en) * | 2021-11-03 | 2021-12-14 | 安徽恒达药业有限公司 | Belladonna liquid extract production process |
-
2022
- 2022-09-07 CN CN202211089615.7A patent/CN115590169A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103655717A (en) * | 2013-12-16 | 2014-03-26 | 江西科技师范大学 | Preparation method for low sugar type mulberry decocted extract |
| CN106135834A (en) * | 2015-04-28 | 2016-11-23 | 陈连珍 | A kind of Fructus Mori cream and preparation method thereof |
| CN107927784A (en) * | 2017-12-15 | 2018-04-20 | 齐鲁工业大学 | Fruit mulberry soaks warehouse paste manufacture process optimizing research |
| CN109846932A (en) * | 2019-04-10 | 2019-06-07 | 浙江省农业科学院 | A kind of extraction purification and technology of preparing of mulberries slag blood-sugar decreasing active |
| CN112237283A (en) * | 2020-11-07 | 2021-01-19 | 李婧 | Donkey-hide gelatin cake and preparation method thereof |
| CN113786437A (en) * | 2021-11-03 | 2021-12-14 | 安徽恒达药业有限公司 | Belladonna liquid extract production process |
Non-Patent Citations (2)
| Title |
|---|
| 胡献国: "冬日温阳食蜜膏", 蜜蜂杂质, no. 04, pages 26 * |
| 胡献国;: "冬日温阳食蜜膏", 蜜蜂杂志, no. 04, pages 31 * |
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