Preparation method of prunus fruit polyphenol
A wall material, microwave vacuum drying technology, applied in food preparation, food science, application, etc., can solve the problems of large loss of plum polyphenols, long hot air drying time, large organic solvents, etc., to improve drying quality and enhance storage Stabilization and sensitivity-reducing effects
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Embodiment 1
[0026] (1) Wash the fresh Hibiscus plum fruit with water, remove the core quickly, slice it, and put it in 1% (by weight) citric acid to protect the color before drying;
[0027] (2) Place the drained plum fruit slices evenly in the material tray of the microwave vacuum drying chamber, and carry out microwave vacuum drying. The microwave vacuum drying conditions are as follows: microwave intensity 3W / g, vacuum degree 60kPa, temperature range: Drying at 50°C, the drying method is intermittent microwave vacuum drying, that is, microwave heating for 30s and stopping heating for 30s alternately; the plum fruit slices are dried until the moisture content is less than 15%, and the dried plum fruit slices are crushed to the particle size Below 1mm;
[0028] (3) Dissolve the plum fruit powder with 60% ethanol, and extract with the aid of ultrasonic waves. The material ratio is plum fruit powder: ethanol = 1g: 20 mL, the ultrasonic power is 150W, the extraction time is 60min, and the c...
Embodiment 2
[0033] (1) Wash the fresh rose plum fruit with water, quickly remove the core, slice it, and put it in 1% (by weight) citric acid to protect the color before drying;
[0034] (2) Place the drained plum fruit slices evenly in the material tray of the microwave vacuum drying chamber, and carry out microwave vacuum drying. The microwave vacuum drying conditions are as follows: microwave intensity 10W / g, vacuum degree 85kPa, temperature range: Drying at 60°C, the drying method is intermittent microwave vacuum drying, that is, microwave heating for 30s and stopping heating for 30s alternately; the plum fruit slices are dried until the moisture content is less than 15%, and the dried plum fruit slices are crushed to the particle size Below 1mm;
[0035](3) Dissolve the plum fruit powder with 80% ethanol, and extract with the aid of ultrasonic waves. The material ratio is plum fruit powder: ethanol = 1g: 20 mL, the ultrasonic power is 500W, the extraction time is 30min, and the crude...
Embodiment 3
[0040] (1) Wash the fresh rouge plum fruit with water, remove the core quickly, slice it, and put it in 1% (by weight) citric acid to protect the color before drying;
[0041] (2) Place the drained plum fruit slices evenly in the material tray of the microwave vacuum drying chamber, and carry out microwave vacuum drying. The microwave vacuum drying conditions are as follows: microwave intensity 5W / g, vacuum degree 75kPa, temperature range: Drying at 50°C, the drying method is intermittent microwave vacuum drying, that is, microwave heating for 30s and stopping heating for 30s alternately; the plum fruit slices are dried until the moisture content is less than 15%, and the dried plum fruit slices are crushed to the particle size Below 1mm;
[0042] (3) Dissolve the plum fruit powder with 70% ethanol, and extract with the aid of ultrasonic waves. The material ratio is plum fruit powder: ethanol = 1g: 20 mL, the ultrasonic power is 300W, the extraction time is 40min, and the crud...
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