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Method for preparing green plum fragrant tincture

A green plum tincture and green plum technology, which is applied in the field of flavor and fragrance processing, can solve the problems of large amount of ethanol, waste of raw materials, and increased cost, and achieve the effects of easy implementation, unique method, and high benefit

Active Publication Date: 2012-11-07
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional processing method of green plum fragrance tincture is the continuous extraction method with low-alcohol ethanol, which has the following disadvantages: ①The heating and extraction process will lose part of the natural green plum aroma, resulting in a weak aroma of the product; ②The aroma of the product The main body is single, the aroma is not soft, and the application of the product is subject to certain restrictions; ③ the amount of ethanol used in the preparation of the fragrant tincture is relatively large, and at the same time, the functional components of greengage are not fully extracted, which causes an increase in cost and waste of raw materials to a certain extent

Method used

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  • Method for preparing green plum fragrant tincture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Pretreatment of Greengage

[0027] Fruit selection: pick out fresh and ripe greengage, wash and drain.

[0028] Blanching and beating: Soak the greengage in hot water at 100°C for 3 minutes, remove the core after soaking, and beat the pulp by conventional methods.

[0029] (2) Complex enzymatic hydrolysis

[0030] Add pectinase to the greengage pulp according to 0.07% of the mass of the greengage pulp obtained by beating, add cellulase according to 0.08% of the mass of the greengage pulp, and enzymolyze at 40° C. for 3 hours to obtain an enzymatic hydrolysis solution.

[0031] (3) Adjust ingredients

[0032] The enzymolysis solution is adjusted to 4% (m / v) with white granulated sugar, and sodium bicarbonate (NaHCO 3 ) to adjust the pH value of the enzymolysis solution to 4.5 to obtain a pretreatment solution.

[0033] (4) Microbial fermentation

[0034] Activated strains: select acid-resistant active dry yeast for brewing (including one or two commercially avai...

Embodiment 2

[0047] (1) Pretreatment of Greengage

[0048] Fruit selection: pick out fresh and ripe greengage, wash and drain.

[0049] Blanching and beating: Soak the greengage in hot water at 95°C for 5 minutes, remove the core after soaking, and beat the pulp by conventional methods.

[0050] (2) Complex enzymatic hydrolysis

[0051] Add pectinase to the greengage pulp according to 0.05% of the mass of the greengage pulp obtained by beating, add cellulase according to 0.07% of the mass of the greengage pulp, and enzymolyze at 50° C. for 2 hours to obtain an enzymatic hydrolysis solution.

[0052] (3) Adjust ingredients

[0053] Adjust the sugar content of the enzymolysis solution to 7% (m / v) with white granulated sugar, and adjust the pH value of the enzymolysis solution to 6.0 with sodium bicarbonate to obtain a pretreatment solution.

[0054] (4) Microbial fermentation

[0055] Activated strains: select acid-resistant active dry yeast for brewing (including one or two kinds of Aro...

Embodiment 3

[0068] (1) Pretreatment of Greengage

[0069] Fruit selection: pick out fresh and ripe greengage, wash and drain.

[0070] Blanching and beating: Soak the greengage in hot water at 100°C for 3 minutes, remove the core after soaking, and beat the pulp by conventional methods.

[0071] (2) Complex enzymatic hydrolysis

[0072] Add pectinase to the greengage pulp according to 0.08% of the mass of the greengage pulp obtained by beating, add cellulase according to 0.05% of the mass of the greengage pulp, and enzymolyze at 45° C. for 2.5 hours to obtain an enzymatic hydrolysis solution.

[0073] (3) Adjust ingredients

[0074] Adjust the sugar content of the enzymolysis solution to 1% (m / v) with white granulated sugar, and adjust the pH value of the enzymolysis solution to 3.5 with sodium bicarbonate to obtain a pretreatment solution.

[0075] (4) Microbial fermentation

[0076] Activated strains: select acid-resistant active dry yeast for brewing (including one or two kinds of ...

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Abstract

The invention provides a method for preparing a green plum fragrant tincture, which comprises the following steps of: pretreating green plums, performing enzymolysis by using a complex enzyme, adjusting sugar and the pH value, performing microbial fermentation, performing separation and freezing concentration on fermentation liquor, and the like. By the method, the soluble components and efficacymaterials of green plum fruits can be extracted more completely, the fragrant tincture which has unique and soft green plum aroma and graceful brewed sweet aroma is prepared and has obvious fragranceenhancing effect, and the applicable range of the green plum fragrant tincture is expanded; meanwhile, the added value of green plum products is greatly improved; and the method is unique, and easy to implement, and has low energy consumption, high benefit and great market prospect.

Description

technical field [0001] The invention belongs to the field of essence and fragrance processing, and relates to a preparation method of plant fragrance tincture, in particular to a preparation method and application of characteristic natural fragrance tincture produced by using green plum as raw material and using microbial fermentation technology. Background technique [0002] Green plum, also known as fruit plum and sour plum, belongs to the Rosaceae fruit tree. It is native to China and is mainly distributed in the Yangtze River Basin and South China and Southwest China. Green plum is a fruit with high nutritional value. It is rich in organic acids and rich in various nutrients. It not only has the effect of promoting body fluids, quenching thirst and stimulating appetite, but also has unique functions of protecting the liver, regulating the intestines, clarifying the blood and eliminating fatigue. effect. Due to its outstanding health care function and medicinal use, it w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00A23L1/221A23L27/10
Inventor 杜冰杨公明鲁旺旺夏雨焦艳丽白永亮黄守耀
Owner SOUTH CHINA AGRI UNIV
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