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Method for removing bitter taste in lonicera caerulea

A technology of indigo fruit and bitter taste is applied in the field of food production, processing and application to achieve the effects of simple process, wide application field and low cost

Pending Publication Date: 2022-02-01
HEILONGJIANG ACAD OF SCI INST OF NATURAL RESOURCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At the same time, by comparing with 50 related patents, it can be clearly found that these patents are all based on these two similar methods of processing blue indigo fruit, and their shortcomings are very obvious

Method used

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  • Method for removing bitter taste in lonicera caerulea
  • Method for removing bitter taste in lonicera caerulea
  • Method for removing bitter taste in lonicera caerulea

Examples

Experimental program
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Effect test

Embodiment 1

[0024] (1) Fruit selection: select fresh blue indigo fruit without mildew and rot and with the same maturity;

[0025] (2) Cleaning: Rinse with clean water, spray and spray for cleaning;

[0026] (3) destemming;

[0027] (4) beating: using a beating machine for beating;

[0028] (5) Filtration: filter with a 60-mesh screen;

[0029] (6) Centrifugation: take the filtrate and put it into a centrifuge tube (or tank), and carry out centrifugation to remove the bitterness. The centrifugation temperature is 25°C, the centrifugal force is 6000r / min, and the centrifugation time is 10min;

[0030] (7) After centrifugation, the supernatant is collected to obtain the indigo fruit puree with the bitterness removed, which is used for subsequent processing.

Embodiment 2

[0032] (1) Fruit selection: select the frozen blue indigo fruit without mildew and rot and with the same maturity;

[0033] (2) Cleaning: Rinse with clean water and float with a floating washing machine;

[0034] (3) destemming;

[0035] (4) Beating: take fruit: water=1:2 (weight ratio g / g), place in a beating machine for beating;

[0036] (5) Filtration: filter with a 70-mesh screen;

[0037] (6) Centrifugation: take the filtrate and put it into a centrifuge tube (or tank), and carry out centrifugation to remove the bitterness. The centrifugation temperature is 21°C, the centrifugal force is 5700 rpm, and the centrifugation time is 15 minutes;

[0038] (7) After centrifugation, the supernatant is collected to obtain the indigo fruit puree with the bitterness removed, which is used for subsequent processing.

[0039] The main problem of the original puree of blue indigo fruit is that the taste of the original puree is not good, and the bitter taste directly affects the qua...

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Abstract

The invention belongs to the technical field of food production, processing and an application thereof, and particularly relates to a method for removing bitter taste in lonicera caerulea by forming high polymer tannin. The method comprises the following steps: (1) selecting fresh lonicera caerulea fruits or frozen lonicera caerulea fruits, cleaning, and directly pulping to obtain a lonicera caerulea raw stock substrate; (2) removing peels and pomace from the lonicera caerulea puree base by using filtering equipment with a 60-80-mesh screen, so as to obtain lonicera caerulea puree filtrate; and (3) centrifuging the lonicera caerulea puree filtrate in centrifugal equipment, and collecting supernate after centrifuging to obtain the lonicera caerulea puree without bitterness. The bitter taste of the lonicera caerulea is removed, meanwhile, the original flavor and nutritional ingredients of the lonicera caerulea are well reserved, especially important active substances such as anthocyanin are reserved, so that the flavor and effect of the lonicera caerulea can be reflected to a greater extent in subsequent processing, the bottleneck problem in processing and utilization of the lonicera caerulea is solved, and the application field of the lonicera caerulea is widened.

Description

technical field [0001] The invention belongs to the technical field of food production, processing and application, and in particular relates to a method for removing the bitterness of indigo fruit by forming high-polymer tannins. Background technique [0002] Lonicera edulis Turcz (Lonicera edulis Turcz.), also known as Lonicera edulis Turcz., is a perennial deciduous shrub fruit tree of the family Lonicera genus. The fruit of Lonicera indigo Lonicerae is a dark blue berry that can be eaten fresh. The fruit contains anthocyanins, vitamins, amino acids and various trace elements, and has high nutritional value and health care function. Studies have shown that indigo fruit has various effects such as anti-oxidation, anti-tumor, weight loss and lipid reduction, and radiation protection. It is used as a folk medicine to treat anorexia in children. Russia has developed indigo fruit into aerospace food. Indigo honeysuckle has great development potential and good domestic and for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/70
CPCA23L2/70
Inventor 周琳周丽萍王化李梦莎吕品魏殿文于志民王立民张悦张继舟何丹娆朱良玉沈光张文天孙大昭赵莉薇刘晓佳
Owner HEILONGJIANG ACAD OF SCI INST OF NATURAL RESOURCES
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