CN1230356A - Preparation of xiancao polysaccharide as new congelation agent - Google Patents
Preparation of xiancao polysaccharide as new congelation agent Download PDFInfo
- Publication number
- CN1230356A CN1230356A CN98111218A CN98111218A CN1230356A CN 1230356 A CN1230356 A CN 1230356A CN 98111218 A CN98111218 A CN 98111218A CN 98111218 A CN98111218 A CN 98111218A CN 1230356 A CN1230356 A CN 1230356A
- Authority
- CN
- China
- Prior art keywords
- celestial
- grass polysaccharide
- celestial grass
- preparation
- new
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 150000004676 glycans Chemical class 0.000 title claims abstract description 32
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 32
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims description 11
- 239000003795 chemical substances by application Substances 0.000 title 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000012141 concentrate Substances 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims abstract description 5
- 238000001704 evaporation Methods 0.000 claims abstract description 3
- 230000008020 evaporation Effects 0.000 claims abstract description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 36
- 238000001802 infusion Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002699 waste material Substances 0.000 claims description 5
- 238000004062 sedimentation Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000005374 membrane filtration Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000003456 ion exchange resin Substances 0.000 claims 1
- 229920003303 ion-exchange polymer Polymers 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 235000013619 trace mineral Nutrition 0.000 claims 1
- 239000011573 trace mineral Substances 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 abstract description 13
- 239000008274 jelly Substances 0.000 abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 11
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract description 3
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 239000010802 sludge Substances 0.000 abstract 1
- 235000017550 sodium carbonate Nutrition 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000011734 sodium Substances 0.000 description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 206010044565 Tremor Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Through the processes of material screening, crushing, addition of Na2CO3, water decoction to obtain juice, filtering to eliminate sludge, decoloring of filtrate liquid with active carbon, evaporation to concentrate, and spraying to dry, Xiancao weed is produced into Xiancao polysaccharide powder. Xiancao polysaccharide is used to produce jelly or soft sweets, which is chewing resistant, high in elasticity and toughness, smooth and insoluble in water at 100 deg.C. Xiancao polysaccharide has obvious effect of strengthening body's immunity, so that it is an ideal healthy nutrient.
Description
The present invention relates to a kind of new gelata---celestial grass polysaccharide and preparation method thereof.
In recent years, the jelly on the market, soft sweets generally adopt sodium alginate or agar as gelling agent, no matter adopt sodium alginate or agar, all must add pectin, hamming glue or the xanthans of certain proportioning when making jelly or soft sweets.Adopt jelly that these gelling agents make or soft sweets generally all to exist not anti-ly to chew, texture is relatively poor, the defective of just melt in the mouth, and because cost of material is higher, also makes jelly on the high side.
The object of the present invention is to provide a kind of soft sweets or jelly of manufacturing of making to have good springiness, good, anti-new gelata---the celestial grass polysaccharide and preparation method thereof of chewing characteristics of texture.
The object of the invention is achieved through the following technical solutions: celestial being is carelessly expected to add sodium carbonate, added the water infusion, filter waste, in the celestial careless filtrate that leaches, add craboraffin, stirring makes it to mix, mixed liquor sent in sedimentation centrifuge or the seperator separate, remove celestial careless pigment under greater than 9000 condition at separating factor.
Celestial grass polysaccharide among the present invention can with the key after the starch gelatinization, bond becomes very fine and close, network-like, firm integral body, feed liquid is wrapped tightly wherein and forms and freezes.Any jelly promptly dissolves feculence 100 ℃ boiling water neutrality on the market, and is that the frozen glue that gelata is made can be safe and sound with celestial grass polysaccharide.
Celestial grass polysaccharide has the distinguished effect that strengthens the human immunological competence, and expressly clear notes are all arranged on various pharmacopeia, Zhi Wu Chi, the Cao Yao Chi.This polysaccharide is very rare in our diet, and is particularly valuable to children.All fine with jelly elasticity and toughness that celestial grass polysaccharide is made, its distinctive soft and special mouthfeel is that any jelly is incomparable.Substitute sodium alginate making jelly with celestial grass polysaccharide and must become superpotential; The market prospects of polysaccharide jelly are with limitless.
In order to make the present invention program clear more complete, exemplify embodiment below and be described further
Embodiment one, (most preferred embodiment)
(1) select materials:
1. celestial grass is preferably selected for use and was only gathered in one batch in 1 year.The celestial careless sugar content that harvesting in a year is two to three batches is lower.
2. celestial grass must be after pistil all forms, and harvesting is advisable when just blooming, and this moment, the content of polysaccharide was higher.
3. harvested celestial grass must dry immediately, and properly collection is in case go mouldy.
(2) polysaccharide extracts:
1. pulverize: the celestial grass of 1kg is pulverized in advance.
2. extractive: add 5% sodium carbonate (percentage by weight) in the celestial grass of the 1kg that pulverizes, and add the infusion of 15kg water, continuous infusion is 3 hours after being heated to 100 ℃, filters waste, leaches the celestial grass juice factor liquid of 15kg.In order to control the concentration of filter liquor, in the infusion process, can constantly add water.
3. decolouring: the sugar activated carbon that in the celestial grass juice factor liquid of the 15kg that leaches, adds 1% (percentage by weight), under the temperature about 90 ℃, stir and tremble 30 minutes, make it to mix, mixed liquor is put into sedimentation centrifuge separate decolouring, separating factor greater than 9000 condition under, remove active carbon and attachment thereof.
4. the juice of general first separation fails to decolour fully, can add active carbon as stated above again and separate for several times, till juice is transparent.Can require the consumption of control active carbon in each decolorization according to the machinery of putting-down machine or seperator, activated carbon dosage more helps improving the utilization rate of active carbon less, reduces production costs.
(3) purify:
Still the residual Na that adds in the juice through separating decolouring
2CO
3The time left Na
+, the Cl that leaves over when adding active carbon
-And the celestial careless pigment of other trace, in order not make these residual materials the outward appearance and the taste of jelly and soft sweets are impacted, can select ion-exchange process filtering Na
+, Cl
-, pigment and other micro-metal ion.Make the celestial grass juice factor liquid that finally obtains reach colourless, tasteless, transparent state basically.
(4) concentrate:
Juice through purifying is lower because of solid content, can take methods such as evaporation and concentration or membrane filtration to remove large quantity of moisture, gets celestial grass polysaccharide concentrate.Method such as spray-dried or freeze drying makes celestial grass polysaccharide pulvis with the juice after concentrating.
Five, make jelly
1. the celestial grass polysaccharide powder of feed liquid (fruit juice, milk, pudding etc.) 200-250kg+ starch 4-5kg+ 1kg.
2. after above-mentioned compound being stirred and being heated to 100 ℃, be shaped, and cool off gelation naturally.
Embodiment 2:
1. the Na that in the celestial grass of the 1kg that pulverizes, adds 1 * 4% (percentage by weight)
2CO
3, and adding the infusion of 20kg water, continuous infusion is 3.5 hours under fluidized state, filters waste, adds 20 * 0.8% craboraffin in the celestial grass juice factor liquid of the 20kg that leaches, and stirs 25 minutes under 100 ℃ temperature conditions, makes it to mix.
3. other technology is with embodiment 1.
Implement 3:
1. the Na that in the celestial grass of the 1kg of chopping, adds 1 * 6% (percentage by weight)
2CO
3, and the water infusion of adding 10kg, continuous infusion is 2.5 hours under the state of boiling, filters waste.
2. in the celestial grass juice factor liquid of the 10kg that leaches, add 10 * 1.2% craboraffin, under 80 ℃ temperature conditions, stir.
3. other technical process is with embodiment 1.
Claims (7)
1. a new gelata---celestial grass polysaccharide and preparation method thereof is characterized in that:
A. extractive: celestial being is expected that carelessly adding water adds Na
2CO
3Waste is filtered in infusion,
B. decolouring: add craboraffin in the careless filtrate of celestial being, stirring makes it to mix, and separates decolouring with sedimentation centrifuge or seperator, gets celestial grass polysaccharide liquid, and separating factor during separation should be greater than more than 9000.
2. new gelata according to claim 1---the preparation method of celestial grass polysaccharide is characterized in that: celestial being is carelessly expected before extractive earlier through selecting cutting or pulverizing.
According to claim 2 described new gelata---the preparation method of celestial grass polysaccharide is characterized in that:
A. celestial careless extractive is continuously infusion 2.5～3.5 hours after 100 ℃ of heating, and the extractive technical recipe is (weight ratio):
Celestial being carelessly expects 1
Na
2CO
3 0.04～0.06
Water 10～20.
4. new gelata according to claim 3---the preparation method of celestial grass polysaccharide is characterized in that: craboraffin is added in the celestial careless filtrate, stirred in 80-100 ℃ temperature 20-40 minute, the decoloration process prescription is: (heavy than)
Celestial careless filtrate 1
Active carbon 0.8～1.2%.
5. new gelata according to claim 4---the preparation method of celestial grass polysaccharide is characterized in that: with the trace element of celestial grass polysaccharide liquid through the ion exchange resin separating residual.
6. new according to claim 1 or 5 gelata---the preparation method of celestial grass polysaccharide is characterized in that: celestial grass polysaccharide liquid is concentrated through evaporation and concentration or membrane filtration, get celestial grass polysaccharide concentrate.
7. new gelata according to claim 6---the preparation method of celestial grass polysaccharide is characterized in that: method such as spray-dried or freeze drying makes celestial grass polysaccharide pulvis with celestial grass polysaccharide concentrate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98111218A CN1230356A (en) | 1998-03-31 | 1998-03-31 | Preparation of xiancao polysaccharide as new congelation agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98111218A CN1230356A (en) | 1998-03-31 | 1998-03-31 | Preparation of xiancao polysaccharide as new congelation agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1230356A true CN1230356A (en) | 1999-10-06 |
Family
ID=5221214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98111218A Pending CN1230356A (en) | 1998-03-31 | 1998-03-31 | Preparation of xiancao polysaccharide as new congelation agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1230356A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100334968C (en) * | 2004-12-24 | 2007-09-05 | 浙江大学 | Preparation method of hairgvein agrimony poly saccharide gum |
| CN103222490A (en) * | 2013-04-28 | 2013-07-31 | 上海应用技术学院 | Bread containing Chinese mesona herb rubber and preparation method thereof |
| CN103349190A (en) * | 2013-07-08 | 2013-10-16 | 刘富来 | Instant radix puerariae and mesona chinensis benth cream and preparation method thereof |
| CN103598495A (en) * | 2013-11-14 | 2014-02-26 | 江门市生和堂食品有限公司 | Mesona chinensis polysaccharide extraction method capable of lowering sodium ion content in Mesona chinensis juice |
| CN106418209A (en) * | 2015-08-04 | 2017-02-22 | 北京农学院 | Production method of tartary buckwheat sprout and highland barley wine pudding |
| CN110012958A (en) * | 2019-05-21 | 2019-07-16 | 北部湾大学 | A kind of grass gum soft candy containing oyster peptide and preparation method thereof |
-
1998
- 1998-03-31 CN CN98111218A patent/CN1230356A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100334968C (en) * | 2004-12-24 | 2007-09-05 | 浙江大学 | Preparation method of hairgvein agrimony poly saccharide gum |
| CN103222490A (en) * | 2013-04-28 | 2013-07-31 | 上海应用技术学院 | Bread containing Chinese mesona herb rubber and preparation method thereof |
| CN103222490B (en) * | 2013-04-28 | 2014-07-30 | 上海应用技术学院 | Bread containing Chinese mesona herb rubber and preparation method thereof |
| CN103349190A (en) * | 2013-07-08 | 2013-10-16 | 刘富来 | Instant radix puerariae and mesona chinensis benth cream and preparation method thereof |
| CN103598495A (en) * | 2013-11-14 | 2014-02-26 | 江门市生和堂食品有限公司 | Mesona chinensis polysaccharide extraction method capable of lowering sodium ion content in Mesona chinensis juice |
| CN106418209A (en) * | 2015-08-04 | 2017-02-22 | 北京农学院 | Production method of tartary buckwheat sprout and highland barley wine pudding |
| CN110012958A (en) * | 2019-05-21 | 2019-07-16 | 北部湾大学 | A kind of grass gum soft candy containing oyster peptide and preparation method thereof |
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