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Astringency removal method of rubusoside crude extract

A technology of crude extract and sweet tea, which is applied in food science, food ingredients as taste improvers, food ingredients as chelating agents, etc., can solve the problems of reducing the quality of sweet tea and achieve a good taste effect

Inactive Publication Date: 2017-03-01
桂林益天成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the extraction process of sweet tea, most of the sweet tea polyphenols are also extracted, and these sweet tea polyphenols are difficult to completely separate from sweet tea, resulting in a slightly bitter taste in the finished sweet tea, which greatly reduces sweet tea quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Pulverize the sweet tea leaves, add ethanol with a volume concentration of 40% according to the ratio of material to liquid ratio of 1g: 10ml, heat and reflux for extraction for 1 hour, filter the extract, take the filtrate to recover ethanol under reduced pressure, and obtain a crude extract;

[0018] 2) adding the crude extract to water 20 times its weight, stirring, dissolving, filtering, and taking the filtrate for subsequent use;

[0019] 3) separating the filtrate of step 2) through a polymer filter membrane capable of cutting off 1000 molecular weight, and collecting the effluent;

[0020] 4) Add YbFeO to the effluent according to the ratio of material to liquid: 1000ml: 0.2mg 3 , Precipitate for 30s, filter out the precipitate, and dry the filtrate to obtain sweet tea. After analysis, the content of sweet tea polyphenols in sweet tea is only 0.05%, and the taste of sweet tea is pure without astringency.

Embodiment 2

[0022] 1) Pulverize the sweet tea leaves, add ethanol with a volume concentration of 60% according to the ratio of solid-liquid ratio of 1g: 20ml, heat and reflux extraction for 3 times, each extraction time is 3h, filter the extract, take the filtrate to recover ethanol under reduced pressure , to obtain the crude extract;

[0023] 2) adding the crude extract to water 30 times its weight, stirring, dissolving, filtering, and taking the filtrate for subsequent use;

[0024] 3) separating the filtrate of step 2) through a polymer filter membrane capable of cutting off 1000 molecular weight, and collecting the effluent;

[0025] 4) Add NaCO to the effluent 3 or NaHCO 3 Adjust the pH value to 7, and then add YbFeO at a ratio of 1000ml to 1mg. 3 , Precipitate for 50s, filter off the precipitate, and dry the filtrate to obtain sweet tea. After analysis, the content of sweet tea polyphenols in sweet tea is only 0.014%, and the taste of sweet tea is pure without astringency.

Embodiment 3

[0027] 1) Pulverize the sweet tea leaves, add ethanol with a volume concentration of 50% according to the ratio of material to liquid ratio of 1g: 15ml, heat and reflux for extraction twice, each extraction time is 2h, filter the extract, take the filtrate to recover ethanol under reduced pressure , to obtain the crude extract;

[0028] 2) adding the crude extract to water 25 times its weight, stirring, dissolving, filtering, and taking the filtrate for subsequent use;

[0029] 3) separating the filtrate of step 2) through a polymer filter membrane capable of cutting off 1000 molecular weight, and collecting the effluent;

[0030] 4) Add NaCO to the effluent 3 or NaHCO 3 Adjust the pH value to 6.5, and then add YbFeO at a ratio of 1000ml to 0.5mg. 3 , Precipitate for 30-50s, filter off the precipitate, and dry the filtrate to obtain sweet tea. After analysis, the content of sweet tea polyphenols in sweet tea is only 0.015%, and the taste of sweet tea is pure without astrin...

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PUM

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Abstract

The method discloses an astringency removal method of rubusoside crude extract. The method comprises 1) dissolving rubusoside crude extract in water, filtering the solution and collecting the filtrate for next use, 2) separating the filtrate through a filter film for blocking a polymer with molecular weight of 1000 and collecting the effluent, and 3) adding YbFeO3 into the effluent according to a material-liquid ratio of 1000ml: 0.2-1mg, carrying out precipitation for 30 to 50s, filtering to remove the precipitates and drying the filtrate so that rubusoside is obtained. Compared with the prior art, the astringency removal method has the advantage that the extracted rubusoside does not contain tea polyphenol of leaf of Strigose Hydrangea and has a good taste and no astringency.

Description

technical field [0001] The invention belongs to the technical field of biological extraction, and in particular relates to a method for removing the astringency of sweet tea crude extract. Background technique [0002] Guangxi sweet tea, scientific name Rubus Suatrssimus S. Lee, is a kind of plant in the genus Rubus of the family Rosaceae. The whole body of sweet tea is a treasure, and the roots, stems, leaves, and fruits can be used as tea and medicine. Sweet tea leaves are often used as a sweetener, and folk medicine can be used to nourish the kidneys and lower blood pressure. It is known as the god tea, and it is as famous as the top ten famous products in Guangxi, such as Luo Han Guo, Hepu pearls, and Guangxi spices. Sweet tea contains more than 3.2% flavonoids, 8.94% sweet tea polyphenols and 4-5% sweet tea. Sweet tea is a natural sweetener with high sweetness, low calorie value, and non-toxicity. It is an ideal sugar substitute, which is helpful for avoiding long-ter...

Claims

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Application Information

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IPC IPC(8): A23L5/20
CPCA23V2002/00A23V2200/214A23V2250/2132A23V2200/14
Inventor 黄建军谢冬养陆美珍叶出良
Owner 桂林益天成生物科技有限公司
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