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A kind of method for extracting persimmon tannin from persimmon

A persimmon, ultra-high pressure technology, applied in chemical instruments and methods, preparation of sugar derivatives, sugar derivatives, etc., can solve the problems of low extraction rate, sticking to the wall of the dryer, high proportion of sugar content, etc., and achieve simple and easy operation , shorten the extraction time, improve the effect of product yield

Active Publication Date: 2017-06-06
山东鑫旺调味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional and commonly used methods for extracting persimmon tannins mainly include acid extraction, alkali extraction and water extraction, etc. Among them, hot water extraction is the most common method. Acid and alkali extraction will destroy the structure of persimmon tannins, and will also affect the content of sulfate radicals. ; while the extraction rate of hot water extraction is generally low, it is difficult to meet the production needs
Generally, after water or alcohol extraction, the extract must go through a series of processes such as adsorption, rinsing, and elution after decompression and concentration, especially repeated rinsing with distilled water until the eluate cannot detect sugar by the phenol-sulfuric acid method. So far, the operation process is cumbersome, otherwise, in the later drying process, due to the high proportion of sugar content in the persimmon tannin concentrate, the dryer "sticks to the wall" seriously, and the material cannot be dried and solidified
Chinese patent CN102229628B discloses a method for producing persimmon tannins from persimmons. The persimmons are cleaned and screened, juiced, yeast is added for concentrated fermentation, ultrasonic extraction, concentration, and drying are used to obtain tannic acid products. No need for high temperature, no need for adsorption, rinsing, elution and other series of processes, by adding yeast to ferment and decompose the sugar in the material, it will not destroy the active ingredients that are easy to hydrolyze or oxidize, but the content and yield of the product are relatively low

Method used

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  • A kind of method for extracting persimmon tannin from persimmon

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A method for extracting persimmon tannins from persimmons, comprising the steps of:

[0020] 1) Raw material processing: 10kg of persimmons that are seven to eighty percent ripe are washed and crushed;

[0021] 2) Ultra-high pressure treatment: add 50kg of pure water to the crushed persimmons, pressurize at 350MPa, apply temperature at 50°C, and perform ultra-high pressure treatment for 2 minutes;

[0022] 3) Ultrasonic treatment: The solution obtained in step 2) was subjected to ultrasonic treatment for 8 minutes, the action temperature was 40°C, and the power was 300W;

[0023] 4) Enzymolysis: The solution obtained in step 3) is placed in a sealed fermenter, and the compound enzyme of activated pectinase, apple amylase, and pectin lyase is added for enzymolysis. The enzymolysis time is 30 minutes. The solution temperature is 44°C, the weight ratio of pectinase, apple amylase, and pectin lyase is 5:3:2, and the amount of compound enzyme added is 80mg / kg;

[0024] 5) ...

Embodiment 2

[0026] A method for extracting persimmon tannins from persimmons, comprising the steps of:

[0027] 1) Raw material processing: 10kg of persimmons that are seven to eighty percent ripe are washed and crushed;

[0028] 2) Ultra-high pressure treatment: Add 100kg of pure water to the crushed persimmons, press 350MPa, apply temperature 40°C, and perform ultra-high pressure treatment for 5 minutes;

[0029] 3) Ultrasonic treatment: process the solution obtained in step 2) for 5 minutes with ultrasonic treatment at a temperature of 45°C and a power of 300W;

[0030] 4) Enzymolysis: The solution obtained in step 3) is placed in a sealed fermenter, and the compound enzyme of activated pectinase, apple amylase, and pectin lyase is added for enzymolysis. The enzymolysis time is 20 minutes, and the enzyme The solution temperature is 45°C, the weight ratio of pectinase, apple amylase, and pectin lyase is 5:3:2, and the amount of compound enzyme added is 60mg / kg;

[0031] 5) Concentrate...

Embodiment 3

[0033] A method for extracting persimmon tannins from persimmons, comprising the steps of:

[0034] 1) Raw material processing: 10kg of persimmons that are seven to eighty percent ripe are washed and crushed;

[0035] 2) Ultra-high pressure treatment: Add 80kg of pure water to the crushed persimmons, press 350MPa, apply temperature 45°C, and perform ultra-high pressure treatment for 3 minutes;

[0036] 3) Ultrasonic treatment: The solution obtained in step 2) was ultrasonically treated for 10 minutes at a temperature of 50°C and a power of 300W;

[0037] 4) Enzymolysis: The solution obtained in step 3) is placed in a sealed fermenter, and the compound enzyme of activated pectinase, apple amylase, and pectin lyase is added for enzymolysis. The enzymolysis time is 25 minutes. The solution temperature is 45°C, the weight ratio of pectinase, apple amylase, and pectin lyase is 5:3:2, and the amount of compound enzyme added is 40mg / kg;

[0038] 5) Concentrate the enzymolysis solut...

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Abstract

The invention discloses a method for extracting kaki tannin from kaki. The method comprises the following steps of treating raw materials, carrying out ultrahigh-pressure treatment, carrying out ultrasonic treatment, carrying out enzymolysis and drying, thereby obtaining a finished product. According to the method, two extraction manners are combined, so that the extracting time is shortened on one hand, and the product yield is increased on the other hand.

Description

technical field [0001] The invention relates to a method for extracting persimmon tannin, in particular to a method for extracting persimmon tannin from persimmon. Background technique [0002] Persimmon is a temperate deciduous fruit tree of Persimmonaceae berry class. It is native to my country and has a planting history of more than one thousand years in my country. At present, my country has the largest planting area and the largest persimmon fruit output. Persimmons are tender and juicy, sweet and refreshing, and rich in nutrition. There are two kinds of sweet persimmons and astringent persimmons. Astringent persimmons cannot be eaten directly and need to be deastringent. Sweet persimmons can be eaten fresh, or made into persimmon cakes, persimmon vinegar, persimmon wine, etc. Persimmon leaves can be made into persimmon tea. Persimmons contain a lot of tannins. Tannin, also known as tannin, is a polyphenolic polymer, which is a polyphenolic polymer polymerized from ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07H13/08C07H1/08
Inventor 刘小峰何明茜罗知颂李京生刘二伟
Owner 山东鑫旺调味食品有限公司
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