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A quick way to get rid of bitterness and astringency in Lanqian

A technology of removing bitterness and bitterness of lavender, which is applied in the direction of food ingredients as taste improvers, food science, food ingredients, etc., can solve the problem that the effect of removing bitterness and astringency is not ideal, restricts the development of deep-processed products of lavender, and consumes a lot of time And resources and other issues, to achieve the effect of shortening the time for removing bitterness and astringency, completely removing bitterness and astringency, and good sensory effect

Active Publication Date: 2019-12-10
北海银源医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the unacceptable bitter taste of lanqian, which greatly reduces the edible value of lanqian, it needs to be debittered before eating.
The traditional method of removing the bitterness and astringency of lanqian is to peel it first, boil it in boiling water for 10-15 minutes, remove it, soak it in a large amount of clear water for 3-5 days, and change the water continuously during this period. To a certain extent, the bitterness and astringency of lavender are removed, but it takes a lot of time and resources, and the color and taste of lavender are reduced. At the same time, the effect of removing bitterness and astringency has not reached the ideal state
Therefore, the debitter and astringent treatment of lavender has seriously restricted the development of lavender deep-processed product industry

Method used

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  • A quick way to get rid of bitterness and astringency in Lanqian

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for quickly removing the bitterness and astringency of Lanqian, comprising the following steps:

[0025] (1) Washing and peeling: select mature and complete Lavender, rinse with water, boil in a water bath at a temperature of 95°C for 5 minutes, remove and cool down, peel the cooled Lavender, and set aside;

[0026] (2) Ultrasonic treatment: according to the mass ratio of 1:2, put the peeled Lamia in step (1) into a sodium carbonate solution with a pH of 10.7 to obtain the first mixture, and place the first mixture in ultrasonic treatment In the device, after processing for 1.5h at an ultrasonic power of 500W and a temperature of 25°C, it is ready for use;

[0027] (3) Gradient lye vacuum tumbling treatment:

[0028] S1: Put the first mixture in step (2) into a vacuum tumbler, tumble and knead for 2 hours under a vacuum of 0.07MPa, take it out, and set aside;

[0029] S2: After diluting the sodium carbonate solution in the first mixture that has been tumbled ...

Embodiment 2

[0033] A method for quickly removing the bitterness and astringency of Lanqian, comprising the following steps:

[0034] (1) Washing and peeling: select mature and complete lavender, rinse with water, put it in a water bath with a temperature of 98°C and boil for 4 minutes, remove and cool down, peel the cooled lavender, and set aside;

[0035] (2) Ultrasonic treatment: according to the mass ratio of 2:3, putting the peeled Lamara in step (1) into a sodium carbonate solution with a pH of 11.0 to obtain the first mixture, and placing the first mixture in ultrasonic treatment In the device, after processing for 1.0h at an ultrasonic power of 600W and a temperature of 30°C, it is ready for use;

[0036] (3) Gradient lye vacuum tumbling treatment:

[0037] S1: Put the first mixture in step (2) into a vacuum tumbler, tumble and knead for 1.5 hours under a vacuum of 0.08MPa, take it out, and set aside;

[0038] S2: After diluting the sodium carbonate solution in the first mixture ...

Embodiment 3

[0042] A method for quickly removing the bitterness and astringency of Lanqian, comprising the following steps:

[0043] (1) Washing and peeling: select mature and complete lavender, rinse with water, boil in a water bath at 100°C for 3-5 minutes, remove and cool down, peel the cooled lavender, and set aside;

[0044] (2) Ultrasonic treatment: according to the mass ratio of 3:5, putting the peeled Lamia in step (1) into a sodium carbonate solution with a pH of 11.3 to obtain the first mixture, and placing the first mixture in ultrasonic treatment In the device, after processing for 0.5h at an ultrasonic power of 700W and a temperature of 35°C, it is ready for use;

[0045] (3) Gradient lye vacuum tumbling treatment:

[0046] S1: Put the first mixture in step (2) into a vacuum tumbler, tumble and knead for 1 hour under a vacuum of 0.09MPa, and then take it out for use;

[0047] S2: Dilute the sodium carbonate solution in the first mixture that has been tumbled in S1 to a pH o...

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Abstract

The invention belongs to the technical field of food processing, and concretely discloses a method for fast removing bitter taste and astringent taste of avicennia marina. The method for fast removing bitter taste and astringent taste of avicennia marina comprises the following steps of (1) cleaning and peeling; (2) ultrasonic wave treatment: performing ultrasonic treatment after mixing the avicennia marina with sodium carbonate solution; (3) gradient alkali liquor vacuum rolling treatment: after the vacuum rolling treatment on the avicennia marina through continuously reducing the pH of the sodium carbonate solution and improving the vacuum degree at the same time, putting the avicennia marina into a sodium carbonate solution; performing vacuum rolling treatment; fishing out the avicennia marina; performing draining; obtaining the avicennia marina subjected to the bitter taste and astringent taste removal. The method for fast removing bitter taste and astringent taste of avicennia marina provided by the invention has the advantages that the time and the resources are saved; the efficiency is high; the bitter taste and astringent taste removal effects of the avicennia marina are good; the sense effects of the avicennia marina after the bitter taste and astringent taste removal are good.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for quickly removing bitterness and astringency from Lamchia. 【Background technique】 [0002] Lanqian is a common name for the fruit of cotyledon soil, which is a pioneer tree species in mangroves in my country. It is often distributed in the low tide to high tide zone of coastal tidal flats in Guangdong, Guangxi, Fujian and Hainan, as well as in Hong Kong, Macao and Taiwan. Community area over 7000hm 2 , Accounting for about 30% of the mangrove area in my country, the coeda plants can bear fruit after 3-5 years of age, and the yield per plant is 3-50kg. In my country, olive money matures from May to September, and the national output is estimated to be over 300,000 tons. [0003] Lavender is rich in nutrients. It contains high soluble total sugar, crude starch, and crude fiber. At the same time, the content of crude fat, crude protein, and pectin is low, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23L5/30
CPCA23L5/276A23L5/32A23V2002/00A23V2200/14A23V2200/16A23V2250/1582A23V2250/1614A23V2300/48A23V2300/31
Inventor 易湘茜高程海米顺利邓家刚侯小涛郝二伟杜正彩
Owner 北海银源医药科技有限公司
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