CN115812884A - Small berry polyphenol and preparation process thereof - Google Patents
Small berry polyphenol and preparation process thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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- 239000007788 liquid Substances 0.000 claims description 83
- 235000015203 fruit juice Nutrition 0.000 claims description 76
- 238000005119 centrifugation Methods 0.000 claims description 70
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
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- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims 1
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 abstract description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 25
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Abstract
The invention provides a preparation process of small berry polyphenol, which completely reserves the active ingredients of the original small berry, can be concentrated to ensure that the content of the active ingredients reaches ten times of the original berry without loss and variation, and can be stored for a long time. In addition, the invention removes ethanol and methanol in berry wine and produces a large amount of biogenic amine when small berries are fermented, and toxic components are separated out.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to small berry polyphenol and a preparation process thereof.
Background
With the rapid growth of Chinese economy and the improvement of the quality of life of people, health preservation becomes an important life style of modern people. At present, the scale of the health preserving market in China exceeds trillion yuan, and the market is not only huge but also grows rapidly. The number of health-preserving merchants recorded in the list is more than 50 thousands, and more people realize that healthy bodies are the basis for guaranteeing the quality of life and are willing to sweetly bag for health.
Polyphenols are compounds found in vegetable foods that have potential health-promoting effects. Polyphenols are beneficial to the human body if ingested properly, they protect the heart and reduce the risk of developing cancer, and vegetables, fruits, chocolate, wines, coffees and teas all contain polyphenols. The small berry is succulent and polyphenol-rich succulent single fruit, and comprises fructus Myrtilli, wild fructus Actinidiae chinensis, amur grape, calyx Seu fructus Physalis, fructus Hippophae, rubi fructus, fructus Mali Pumilae, fructus crataegi, and herba Solani Nigri.
The existing berry raw pulp products are generally prepared into pulp by adopting crushing equipment, or extracted by adopting a conventional membrane extraction technology or a centrifuge technology, but fermentation is inevitable in the extraction process, then harmful substances such as alcohol, biogenic amine and the like are generated, and the substances are mixed in an extracting solution to influence the taste, so that the key is not beneficial to human health.
Disclosure of Invention
In view of this, the technical problem to be solved by the present invention is to provide a preparation process of small berry polyphenols, which can completely retain the active ingredients of small berries and effectively remove the harmful substances generated by fermentation.
The invention provides a preparation process of small berry polyphenol, which comprises the following steps:
a) Squeezing fresh small berries and fermenting to obtain fermented fruit juice;
b) Performing primary centrifugation on the fermented fruit juice under the condition of positive air pressure and low temperature to obtain layered fermented fruit juice, wherein the upper layer of the layered fermented fruit juice is a white foam layer;
compared with the first centrifugation, the centrifugation speed is increased, the layered fermented fruit juice is centrifuged for the second time, and then the white foam layer is separated from the liquid surface layer of the layered fermented fruit juice under the positive air pressure state, so that the fermented fruit juice without the white foam layer is obtained;
c) Centrifuging the fermented fruit juice without the white foam layer for the third time under the positive air pressure heating condition to obtain a multi-layered fermented fruit juice;
compared with the third centrifugation, the centrifugation speed is increased, the fourth centrifugation is carried out on the fermented fruit juice with the multilayer layering, and then the surface layer liquid is removed under the positive air pressure state, so that the fermented fruit juice with the multilayer layering, from which the surface layer is removed, is obtained;
d) Performing fifth centrifugation on the multilayer layered fermented fruit juice with the surface layer removed under the condition of normal temperature and negative air pressure to obtain multilayer fermented fruit juice;
and (3) compared with the fifth centrifugation, increasing the centrifugation speed, carrying out sixth centrifugation on the multi-layer fermented fruit juice, then relieving the negative air pressure state, and removing two layers of liquid positioned on the bottom layer to obtain the small berry polyphenol extracting solution.
Preferably, the small berries are selected from one or more of blueberries, wild kiwifruits, amur grapes, franchet groundcherry, sea buckthorn, raspberries, gorgeous fruits, hawthorns and solanum nigrum.
Preferably, in the step A), the fermentation is natural fermentation, and the alcoholic strength of the fermented fruit juice is 11-14 degrees.
Preferably, in the step B), the pressure of the positive air pressure is 1.4-1.6Pa, the low-temperature condition is 4-6 ℃ lower than the normal temperature condition, the rotating speed of the first centrifugation is 4400-4600r/min, and the time is 28-32 minutes;
the rotating speed of the second centrifugation is 6400-6600 r/min.
Preferably, in the step C), the pressure of the positive air pressure is 1.4 to 1.6Pa, the heating condition is 18 to 24 ℃ higher than the normal temperature condition, the rotating speed of the third centrifugation is 4400 to 4600r/min, and the time is 28 to 32 minutes;
the rotating speed of the fourth centrifugation is 6400-6600 r/min.
Preferably, in the step D), the pressure of the negative air pressure is minus 1.2-0.8Pa, the rotating speed of the fifth centrifugation is 4400-4600r/min, and the time is 18-22 minutes;
the rotating speed of the sixth centrifugation is 6400-6600 r/min.
Preferably, in the step D), the volume of the lowermost liquid of the two layers of liquids at the bottom layer accounts for 15% to 25% of the volume of the fermented fruit juice with multiple layers; the volume of the upper layer liquid of the two layers of liquid positioned at the bottom layer accounts for 75-85% of the volume of the fermented fruit juice with multiple layers.
The invention also provides a small berry polyphenol extracting solution prepared by the preparation process, wherein the polyphenol content in the small berry polyphenol extracting solution is 18-23%; the effective component in the small berry polyphenol extracting solution is 10-15 times of that of fresh small berries.
Compared with the prior art, the invention provides a preparation process of small berry polyphenol, which comprises the following steps: a) Squeezing fresh small berries and fermenting to obtain fermented fruit juice; b) Performing primary centrifugation on the fermented fruit juice under the condition of positive air pressure and low temperature to obtain layered fermented fruit juice, wherein the upper layer of the layered fermented fruit juice is a white foam layer; compared with the first centrifugation, the centrifugation speed is increased, the layered fermented fruit juice is centrifuged for the second time, and then the white foam layer is separated from the liquid surface layer of the layered fermented fruit juice under the positive air pressure state, so that the fermented fruit juice without the white foam layer is obtained; c) Centrifuging the fermented fruit juice without the white foam layer for the third time under the positive air pressure heating condition to obtain a multi-layered fermented fruit juice; compared with the third centrifugation, the centrifugation speed is increased, the fourth centrifugation is carried out on the fermented fruit juice with the multilayer layering, and then the surface layer liquid is removed under the positive air pressure state, so that the fermented fruit juice with the multilayer layering, from which the surface layer is removed, is obtained; d) Performing fifth centrifugation on the multilayer layered fermented fruit juice with the surface layer removed under the condition of normal temperature and negative air pressure to obtain multilayer fermented fruit juice; and (3) compared with the fifth centrifugation, increasing the centrifugation speed, carrying out sixth centrifugation on the multi-layer fermented fruit juice, then relieving the negative air pressure state, and removing two layers of liquid at the bottom layer to obtain the small berry polyphenol extracting solution. The invention completely reserves the active ingredients of the original berry, can be concentrated to ensure that the content of the active ingredients reaches ten times of the original berry without loss and variation, and can ensure that the active ingredients of the small berry can be preserved for a long time. In addition, the invention removes ethanol and methanol in berry wine and produces a large amount of biogenic amine when small berries are fermented, and toxic components are separated out.
Detailed Description
The invention provides a preparation process of small berry polyphenol, which comprises the following steps:
a) Squeezing fresh small berries and fermenting to obtain fermented fruit juice;
b) Performing primary centrifugation on the fermented fruit juice under the condition of positive air pressure and low temperature to obtain layered fermented fruit juice, wherein the upper layer of the layered fermented fruit juice is a white foam layer;
compared with the first centrifugation, the centrifugation speed is increased, the layered fermented fruit juice is subjected to second centrifugation, then the liquid surface layer of the layered fermented fruit juice is separated from the white foam layer under the positive air pressure state, and the fermented fruit juice with the white foam layer removed is obtained;
c) Centrifuging the fermented fruit juice without the white foam layer for the third time under the positive air pressure heating condition to obtain a multi-layered fermented fruit juice;
compared with the third centrifugation, the centrifugation speed is increased, the fourth centrifugation is carried out on the fermented fruit juice with the multiple layers of layers, and then the surface layer liquid is removed under the positive air pressure state, so that the fermented fruit juice with the multiple layers of layers and the surface layer is removed;
d) Performing fifth centrifugation on the multilayer layered fermented fruit juice with the surface layer removed under the condition of normal temperature and negative air pressure to obtain multilayer fermented fruit juice;
and (3) compared with the fifth centrifugation, increasing the centrifugation speed, carrying out sixth centrifugation on the multi-layer fermented fruit juice, then relieving the negative air pressure state, and removing two layers of liquid positioned on the bottom layer to obtain the small berry polyphenol extracting solution.
The invention takes fresh small berries as raw materials, wherein the small berries are selected from one or more of blueberries, wild kiwifruits, amur grapes, franchet groundcherry fruits, sea buckthorn, raspberries, gorgeous fruits, hawthorns and black nightmares.
Then, the fresh small berries are washed and then juiced to obtain the juice.
Subsequently, the juice is fermented to obtain a fermented juice. Wherein the fermentation is natural fermentation, and the alcoholic strength of the fermented fruit juice is 11-14 degrees.
And then, carrying out primary centrifugation on the fermented fruit juice under the condition of positive air pressure and low temperature to obtain layered fermented fruit juice, wherein the upper layer of the layered fermented fruit juice is a white foam layer. Wherein, the white foam layer is mainly biogenic amine and thallus.
The pressure of the positive air pressure is 1.4-1.6Pa, preferably 1.4, 1.5, 1.6 or any value between 1.4-1.6Pa, the low-temperature condition is 4-6 ℃ lower than the normal temperature condition, preferably 4, 5, 6 or any value between 4-6 ℃, the rotating speed of the first centrifugation is 4400-4600r/min, preferably 4400, 4500, 4600 or any value between 4400-4600r/min, and the time is 28-32 minutes, preferably 28, 30, 32 or any value between 28-32 minutes.
Compared with the first centrifugation, the centrifugation speed is increased, the layered fermented fruit juice is centrifuged for the second time, and then the white foam layer is separated from the liquid surface layer of the layered fermented fruit juice under the positive air pressure state, so that the fermented fruit juice without the white foam layer is obtained; the rotating speed of the second centrifugation is 6400-6600r/min, preferably 6400, 6500, 6600 or an arbitrary value between 6400-6600 r/min.
Then, the fermented juice from which the white foam layer is removed is centrifuged for the third time under a positive pressure heating condition to obtain a multi-layered fermented juice.
Wherein, the pressure of the positive air pressure is 1.4 to 1.6Pa, preferably 1.4, 1.5, 1.6 or any value between 1.4 and 1.6Pa, the low-temperature condition is 4 to 6 ℃ lower than the normal temperature condition, preferably 4, 5, 6 or any value between 4 and 6 ℃, the rotating speed of the first centrifugation is 4400 to 4600r/min, preferably 4400, 4500, 4600 or any value between 4400 to 4600r/min, and the time is 28 to 32 minutes, preferably 28, 30, 32 or any value between 28 to 32 minutes.
And (3) compared with the third centrifugation, increasing the centrifugation rotating speed, carrying out fourth centrifugation on the fermented fruit juice with the multilayer layering, and then keeping the fermented fruit juice in a positive air pressure state to remove the liquid on the surface layer to obtain the fermented fruit juice with the multilayer layering, wherein the surface layer is removed. Wherein the surface layer liquid is ethanol or methanol, and has visual cloud atomization in the upper space of the centrifugal tank under the action of positive air pressure. The rotating speed of the fourth centrifugation is 6400-6600r/min, preferably 6400, 6500, 6600, or any value between 6400-6600 r/min.
Performing fifth centrifugation on the multilayer layered fermented fruit juice with the surface layer removed under the condition of normal temperature and negative air pressure to obtain multilayer fermented fruit juice;
wherein, the pressure of the negative air pressure is minus 1.2 to 0.8Pa, the rotating speed of the fifth centrifugation is 4400 to 4600r/min, preferably 4400, 4500, 4600, or 4400 to 4600r/min, and the time is 18 to 22 minutes, preferably 18, 20, 22, or 18 to 22 minutes.
And (3) compared with the fifth centrifugation, increasing the centrifugation speed, carrying out sixth centrifugation on the multi-layer fermented fruit juice, then relieving the negative air pressure state, and removing two layers of liquid positioned on the bottom layer to obtain the small berry polyphenol extracting solution. The rotating speed of the sixth centrifugation is 6400-6600 r/min.
The lowermost liquid of the two layers of liquid at the bottom mainly comprises toxic components, and the volume of the lowermost liquid of the two layers of liquid at the bottom accounts for 15-25% of the volume of the multi-layer fermented fruit juice; the main component of the upper layer liquid of the two layers of liquid positioned at the bottom layer is water, and the volume of the upper layer liquid of the two layers of liquid positioned at the bottom layer accounts for 75-85% of the volume of the multi-layer fermented fruit juice.
The invention also provides a small berry polyphenol extracting solution prepared by the preparation process, which is characterized in that the content of polyphenol in the small berry polyphenol extracting solution is 18-23%; the effective component in the small berry polyphenol extracting solution is 10-15 times of that of fresh small berries.
In the present invention, the positive air pressure and the negative air pressure are based on the normal pressure, and are positive air pressure when the pressure is higher than the normal pressure, and negative air pressure when the pressure is lower than the normal pressure. The normal pressure is a standard atmospheric pressure, namely 101325Pa.
In the present invention, the normal temperature condition is 25. + -. 10 ℃.
For further understanding of the present invention, the small berry polyphenol provided by the present invention and the preparation process thereof are illustrated below by the following examples, and the scope of the present invention is not limited by the following examples.
Example 1
The invention provides a preparation process and a method of small berry polyphenol, which comprises the following steps:
step S1: juicing fresh small berries into juice by a juicer, storing the juice in a fermentation tank until the juice is fermented into berry wine with the alcoholic strength of 11-14 degrees;
step S2: putting the berry wine into a single-molecule pointing centrifuge tank in a centrifuge, enabling the positive air pressure in the tank to be 1.4-1.6pa, adjusting the temperature in the tank to be 4-6 ℃ lower than the external temperature, starting the centrifuge, continuously centrifuging for 28-32 minutes after the rotating speed of the centrifuge reaches 4400-4600r/min, and then turning on a lamp and a visual screen of a secondary power supply of the centrifuge, so that the liquid in the tank is divided into a plurality of layers;
and step S3: after layering polymerization, the foamed white cloud layer of the liquid surface layer is biological ammonia and bacterial colony bodies, then the rotating speed of the centrifuge is increased to 6400-6600r/min, at the moment, the biological ammonia and bacterial colony bodies of the liquid surface layer cloud layer can float on the surface layer to be separated from the liquid surface, then an electronic valve with the liquid surface layer and the liquid surface being parallel and level is opened, the air pressure is kept to be in a positive pressure state, and at the moment, the biological ammonia and bacterial colony bodies can be discharged from the electronic valve;
and step S4: raising the temperature in the centrifugal tank to 18-24 ℃ higher than the external temperature, keeping the air pressure in the tank at 1.4-1.6pa, starting the centrifugal machine, continuously centrifuging for 28-32 minutes after the rotating speed of the centrifugal machine reaches 4400-4600r/min, turning on a lamp and a visual screen of a secondary power supply of the centrifugal machine, so that the liquid in the tank is divided into a plurality of layers, after layering polymerization, the liquid which is the same as the liquid at the bottom and looks like clear water is ethanol and methanol substances, and the surface layer has the visual sensation of the aerial part of the cloud layer atomization tank body under the action of the air pressure;
step S5: then slowly accelerating the rotating speed of the centrifuge to 6400-6600r/min, remotely opening an electronic valve which is arranged on the upper layer of the liquid surface and is close to the liquid surface, keeping positive pressure, and completely separating ethanol and methanol within 1-1.5 hours and discharging the ethanol and the methanol through the electronic valve;
step S6: returning the temperature in the centrifugal tank to the natural temperature, adjusting the air pressure in the centrifugal tank to minus 1.2-0.8pa, starting the centrifugal machine, continuing to centrifuge for 18-22 minutes after the rotating speed of the centrifugal machine reaches 4400-4600r/min, turning on a lamp and a visual screen of a secondary power supply of the centrifugal machine, namely, observing that the liquid in the tank is divided into a plurality of layers, and after layering polymerization, ensuring that the bottommost layer of the liquid contains toxic components and the upper part of the liquid is water and is clear and bright;
step S7: then accelerating the rotating speed of the centrifuge to 6400-6600r/min for 10-30 minutes to make the layering phenomenon more obvious, remotely opening an electronic balance valve at the bottom of the tank, relieving the negative pressure condition in the tank by using a breathing machine, and completely separating toxic components and water within 2-4 hours and discharging the toxic components and the water through the electronic balance valve;
step S8: to obtain 18-23% of oligomeric berry polyphenol carrier, wherein the effective component of the material is 10-15 times of that of fresh berries.
Specifically, the electronic valve in step S3 is connected to the telescopic tube in the centrifugal tank by a water pump to actively draw out the target liquid when the target liquid is not completely discharged.
Specifically, in the step S6, the toxic component accounts for 15-25% of the volume of the whole liquid, and the water accounts for 75-85% of the volume of the whole liquid.
Specifically, more than 90% of toxic components in the berry wine are separated and removed.
Specifically, in the step S2, the positive air pressure in the tank is 1.5pa, the temperature in the tank is 5 ℃ lower than the external temperature, and the centrifugation is continued for 30 minutes after the rotating speed of the centrifuge reaches 4500 r/min.
Specifically, the rotating speed of the centrifugal machine is increased to 6500r/min in the step S3.
Specifically, the defects of the traditional membrane filtration method are that the product purity is low, the membrane price is high, the filtration speed is low, the scheme increases the product purity, the processing speed is high, and the popularization and the use are convenient.
Example 2
The invention provides a preparation process and a method of small berry polyphenol, which comprises the following steps:
step S1: fresh small berries are made into juice through a juice extractor, and the juice is stored and placed in a fermentation tank until the juice is fermented into berry wine with the alcoholic strength of 12 degrees;
step S2: putting the berry wine into a single-molecule pointing centrifuge tank in a centrifuge, enabling the positive air pressure in the tank to be 1.5pa, adjusting the temperature in the tank to be 5 ℃ lower than the external temperature, starting the centrifuge, continuously centrifuging for 30 minutes after the rotating speed of the centrifuge reaches 4500r/min, and then turning on a lamp and a visual screen of a secondary power supply of the centrifuge, so that the liquid in the tank can be seen to be divided into a plurality of layers;
and step S3: after layering polymerization, enabling the foamed white cloud layer of the liquid surface layer to be biological ammonia and bacterial colony bodies, then increasing the rotating speed of the centrifuge to 6500r/min, enabling the biological ammonia and bacterial colony bodies of the cloud layer of the liquid surface layer to float on the surface layer to be separated from the liquid surface, then opening an electronic valve with the liquid surface layer and the liquid surface in parallel, keeping the air pressure in a positive pressure state, and discharging the biological ammonia and bacterial colony bodies from the electronic valve;
and step S4: the temperature in the centrifugal tank is raised to be 20 ℃ higher than the external temperature, the air pressure in the tank is kept to be 1.5pa, the centrifugal machine is started, the centrifugal machine is continuously centrifuged for 30 minutes after the rotating speed of the centrifugal machine reaches 4500r/min, a lamp and a visual screen of a secondary power supply of the centrifugal machine are turned on, so that the liquid in the tank is divided into a plurality of layers, after layering polymerization, the liquid which is the same as the bottom and visually looks like clear water is ethanol and methanol substances, and the surface layer has the visual sensation of cloud layer atomization of the empty upper part of the tank under the action of the air pressure;
step S5: then slowly accelerating the rotating speed of the centrifuge to 6500r/min, remotely opening an electronic valve which is arranged on the upper layer of the liquid surface and is close to the liquid surface, keeping positive pressure, and completely separating ethanol and methanol within 1 hour and discharging the ethanol and the methanol through the electronic valve;
step S6: returning the temperature in the centrifugal tank to the natural temperature, adjusting the air pressure in the tank to negative 1pa, starting the centrifugal machine, continuously centrifuging for 20 minutes after the rotating speed of the centrifugal machine reaches 4500r/min, turning on a lamp and a visual screen of a secondary power supply of the centrifugal machine, so that the liquid in the tank is divided into a plurality of layers, and after layering polymerization, one layer of the most bottom faint liquid is toxic, the upper part is water, and the liquid is clear and bright;
step S7: then accelerating the rotating speed of the centrifuge to 6500r/min for 30 minutes to make the layering phenomenon more obvious, remotely opening an electronic balance valve at the bottom of the tank, relieving the negative pressure condition in the tank by using a breathing machine, and completely separating toxic components and water within 3 hours and discharging the toxic components and the water through the electronic balance valve;
step S8: to obtain 20% of oligomeric berry polyphenol carrier, the effective component of the material is 14 times of that of fresh berry.
And in the step S3, the electronic valve is connected to a telescopic pipe in the centrifugal tank by a water pump to be actively pumped out under the condition that the target liquid is not completely discharged.
In the step S6, the toxic component accounts for 15-25% of the volume of the whole liquid, and the water accounts for 75-85% of the volume of the whole liquid.
More than 90% of toxic components in the berry wine are separated and removed.
Example 3
The invention provides a preparation process and a method of small berry polyphenol, which comprises the following steps:
step S1: fresh small berries are made into juice through a juice extractor, and the juice is stored and placed in a fermentation tank until the juice is fermented into berry wine with the alcoholic strength of 12 degrees;
step S2: putting the berry wine into a single-molecule pointing centrifuge tank in a centrifuge, enabling the positive air pressure in the tank to be 1.6pa, adjusting the temperature in the tank to be 6 ℃ lower than the external temperature, starting the centrifuge, continuously centrifuging for 32 minutes after the rotating speed of the centrifuge reaches 4600r/min, and then turning on a lamp and a visual screen of a secondary power supply of the centrifuge, so that the liquid in the tank can be seen to be divided into a plurality of layers;
and step S3: after layering polymerization, enabling the foamed white cloud layer of the liquid surface layer to be biological ammonia and bacterial colony bodies, then increasing the rotating speed of the centrifuge to 6600r/min, enabling the biological ammonia and bacterial colony bodies of the liquid surface layer cloud layer to float on the surface layer to be separated from the liquid surface, then opening an electronic valve with the liquid surface layer and the liquid surface in parallel, keeping the air pressure to be in a positive pressure state, and enabling the biological ammonia and bacterial colony bodies to be discharged from the electronic valve;
and step S4: the temperature in the centrifugal tank is raised to be 22 ℃ higher than the external temperature, the air pressure in the tank is kept to be 1.6pa, the centrifugal machine is started, the centrifugal machine is continuously centrifuged for 32 minutes after the rotating speed of the centrifugal machine reaches 4600r/min, a lamp and a visual screen of a secondary power supply of the centrifugal machine are turned on, so that the liquid in the tank is divided into a plurality of layers, after layering polymerization, the liquid which is the same as the bottom and visually looks like clear water is ethanol and methanol substances, and the surface layer has the visual sensation of cloud layer atomizing the empty upper part of the tank under the action of the air pressure;
step S5: then slowly accelerating the rotating speed of the centrifuge to 6600r/min, remotely opening an electronic valve which is arranged on the upper layer of the liquid surface and is close to the liquid surface, keeping positive pressure, and completely separating ethanol and methanol within 1.5 hours and discharging the ethanol and the methanol through the electronic valve;
step S6: returning the temperature in the centrifugal tank to the natural temperature, adjusting the air pressure in the tank to negative 0.8pa, starting the centrifugal machine, continuously centrifuging for 22 minutes after the rotating speed of the centrifugal machine reaches 4600r/min, turning on a lamp and a visual screen of a secondary power supply of the centrifugal machine, so that the liquid in the tank is divided into a plurality of layers, and after layering polymerization, one layer of the most bottom faint liquid is a toxic component, the upper part is water, and the liquid is bright;
step S7: then the rotating speed of the centrifuge is accelerated to 6600r/min for 30 minutes, so that the layering phenomenon is more obvious, at the moment, an electronic balance valve at the bottom of the tank is opened by remote control, the negative pressure condition in the tank is relieved by a breathing machine, and then toxic components and water are completely separated in 4 hours and are discharged through the electronic balance valve;
step S8: to obtain 22% of oligomeric berry polyphenol carrier, the effective component of the material is 10 times of that of fresh berry.
Further, the electronic valve in step S3 is connected to the telescopic tube in the centrifugal tank by a water pump to actively draw out the target liquid when the target liquid is not completely discharged.
Further, in the step S6, the toxic component accounts for 15-25% of the whole liquid volume, and the water accounts for 75-85% of the whole liquid volume.
Furthermore, more than 90% of toxic components in the berry wine are separated and removed.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (8)
1. A preparation process of small berry polyphenol is characterized by comprising the following steps:
a) Squeezing fresh small berries and fermenting to obtain fermented fruit juice;
b) Performing primary centrifugation on the fermented fruit juice under the condition of positive air pressure and low temperature to obtain layered fermented fruit juice, wherein the upper layer of the layered fermented fruit juice is a white foam layer;
compared with the first centrifugation, the centrifugation speed is increased, the layered fermented fruit juice is centrifuged for the second time, and then the white foam layer is separated from the liquid surface layer of the layered fermented fruit juice under the positive air pressure state, so that the fermented fruit juice without the white foam layer is obtained;
c) Centrifuging the fermented fruit juice without the white foam layer for the third time under the positive air pressure heating condition to obtain a multi-layered fermented fruit juice;
compared with the third centrifugation, the centrifugation speed is increased, the fourth centrifugation is carried out on the fermented fruit juice with the multilayer layering, and then the surface layer liquid is removed under the positive air pressure state, so that the fermented fruit juice with the multilayer layering, from which the surface layer is removed, is obtained;
d) Performing fifth centrifugation on the multilayer layered fermented fruit juice with the surface layer removed under the condition of normal temperature and negative air pressure to obtain multilayer fermented fruit juice;
and (3) compared with the fifth centrifugation, increasing the centrifugation speed, carrying out sixth centrifugation on the multi-layer fermented fruit juice, then relieving the negative air pressure state, and removing two layers of liquid positioned on the bottom layer to obtain the small berry polyphenol extracting solution.
2. The process of claim 1, wherein the small berries are selected from one or more of blueberry, wild kiwi, amur grape, franchet groundcherry, sea buckthorn, raspberry, korean fruit, hawthorn, and black nightshade.
3. The process according to claim 1, wherein the fermentation in step a) is a natural fermentation, and the alcoholic strength of the fermented juice is 11 to 14 degrees.
4. The preparation process according to claim 1, wherein in the step B), the pressure of the positive air pressure is 1.4 to 1.6Pa, the low temperature condition is 4 to 6 ℃ lower than the normal temperature condition, the rotation speed of the first centrifugation is 4400 to 4600r/min, and the time is 28 to 32 minutes;
the rotating speed of the second centrifugation is 6400-6600 r/min.
5. The preparation process of claim 1, wherein in the step C), the pressure of the positive air pressure is 1.4 to 1.6Pa, the heating condition is 18 to 24 ℃ higher than the normal temperature condition, the rotating speed of the third centrifugation is 4400 to 4600r/min, and the time is 28 to 32 minutes;
the rotating speed of the fourth centrifugation is 6400-6600 r/min.
6. The preparation process according to claim 1, wherein in the step D), the pressure of the negative air pressure is negative 1.2-0.8Pa, the rotating speed of the fifth centrifugation is 4400-4600r/min, and the time is 18-22 minutes;
the rotating speed of the sixth centrifugation is 6400-6600 r/min.
7. The process according to claim 1, wherein in step D), the volume of the lowermost liquid of the two layers of liquids in the bottom layer accounts for 15 to 25 percent of the volume of the fermented fruit juice with multiple layers; the volume of the upper layer liquid of the two layers of liquid positioned at the bottom layer accounts for 75-85% of the volume of the fermented fruit juice with multiple layers.
8. A small berry polyphenol extract prepared according to the preparation process of claims 1-7, wherein the polyphenol content of the small berry polyphenol extract is 18-23%; the effective component in the small berry polyphenol extracting solution is 10-15 times of that of fresh small berries.
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