Preparation method for concentrated dandelion juice

Abstract

The invention relates to a preparation method for concentrated dandelion juice, and the method comprises the following steps: 1) selecting pollution-free and disease-free dandelion whole plant, collecting while the dandelion is flowering or early flowering, removing the root and impurities, washing, stoving in an oven at a constant temperature of 60 DEG C, grinding, and sieving through a 40 meshes sieve for use; 2) weighing a certain amount of the dried dandelion raw material, adding 0.2-2 parts of cellulose, and 10-30 parts of water for fully enzymatic hydrolysis of the dandelion in a water bath of 40-55 DEG C for 4-6h, and filtering; adding 10-30 parts of water into obtained filter residues for a water bath at 70 DEG C-90 DEG C for 1-2h, filtering, adding 10-30 parts of water into obtained filter residues, water bathing for 1-2 h at 70 DEG C-90 DEG C, filtering, and combining three filtrates, determining the contents of total sugar, chlorogenic acid, and total flavonoids therein; 3) concentrating the filtrate under reduced pressure at a temperature lower than 70 DEG C until the contents of the total sugar, the chlorogenic acid, and the total flavonoids separately reach more than 120 mg / g, 10 mg / g, 1 mg / g; and 4) filtering the concentrated liquor with a microporous membrane of 0.45 [mu]m, sterilizing the obtained filtrate in a sterilizer for 20-30 min to obtain a brown concentrated dandelion juice which is placed in a refrigerator for preservation at 0-4 DEG C for 48 h; and then taking out the filtrate for filtration, adding 1-3 parts (by volume) of a chitosan solution in the obtained filtrate for clarification for 4-6 h to obtain a yellowish-brown clear concentrated dandelion juice, placing the concentrated dandelion juice in a sterilization pan, sterilizing for 20 min, and putting the sterilized concentrated dandelion juice in the refrigerator for preservation at 0-4 DEG C for use.

Description

technical field [0001] The invention relates to a preparation method of concentrated dandelion juice. Background technique [0002] Dandelion was first recorded in "Shen Nong's Materia Medica". It is a perennial herb of Compositae. It contains polysaccharides, flavonoids, phenolic acids, triterpenes, sterols, sesquiterpene lactones and other biologically active ingredients. Bacteria, lowering blood fat, lowering blood sugar, protecting liver and gallbladder, repairing gastric mucosal damage, etc. In recent years, with the improvement of people's living standards, the demand for green pure natural food has become more and more extensive. As a traditional wild health-care plant, dandelion is favored. People eat it fresh and develop a series of traditional Chinese medicine preparations, Beverage products etc. [0003] Patent No. 93111009.2 discloses a method of extracting dandelion raw juice, that is, the leaching extraction method. The process includes the following steps in...

AI Technical Summary

Problems solved by technology

[0006] 1. Water extraction cannot destroy the plant cell structure, and the biologically active substances in the plant cells cannot be fully dissolved

[0007] 2. Ethanol is used in the extraction process, and the vacuum concentration cannot completely evaporate the ethanol from the extract, which affects the use of the extract in food and drug processing

[0008] 3. Ethanol is used in the extraction process to dissolve the pigment in the dandelion leaves, which affects the appearance of the extract and makes it difficult to filter

[0009] 4. The use of ethanol in the extraction process increases the dissolution of fat-soluble substances in dandelion and affects the appearance of the extract

[0010] 5. The use of ethanol in the extraction process increases the processing cost