CN100396199C - Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate - Google Patents
Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate Download PDFInfo
- Publication number
- CN100396199C CN100396199C CNB2006100863567A CN200610086356A CN100396199C CN 100396199 C CN100396199 C CN 100396199C CN B2006100863567 A CNB2006100863567 A CN B2006100863567A CN 200610086356 A CN200610086356 A CN 200610086356A CN 100396199 C CN100396199 C CN 100396199C
- Authority
- CN
- China
- Prior art keywords
- selenium
- juice
- vegetable
- fruit
- rich
- 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.)
- Expired - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The preparation process of mixed fruit and vegetable juice with raised organic selenium content and retention rate belongs to the field of functional fruit and vegetable food processing technology. The present invention adopts sodium selenite solution with added surfactant and growth promoter for increasing the absorption and conversion of fruit and vegetable on selenium, addition of inorganic selenium compound into the culture medium for deep fermentation to convert selenium and raise the organic selenium conversion rate of edible fungus, and mixing selenium-rich fruit and vegetable juice and selenium-rich hypha extracting liquid to compound mixed fruit and vegetable juice with high organic selenium content. The present invention can produce mixed fruit and vegetable juice with organic selenium extracting rate and retention rate up to 80-90 % and selenium content of 0.1-0.3 mg/L.
Description
Technical field
A kind of method for preparing fruit and vegetable mixing juice that improves organic selenium content and storage rate thereof, the present invention relates to be rich in organic selenium beverage made of fruits or vegetables, relate to the method that improves organic selenium storage rate in the bio-transformation of organic selenium and the process, belong to the functional garden stuff food processing field.
Background technology
Selenium (Se) has effects such as anti-ageing, anticancer and detoxifcation as trace element important in a kind of ecological environment, is decided to be the third-largest micronutrient health care element that 21st century must mend by the World Health Organization and Chinese Medical Association behind iodine, zinc.According to Chinese Soclety of Nutrition's nutrition survey report, China adult's selenium intake only was 26.63 μ g/ people/days, the safety of recommending apart from clinic of China National Centre for Preventative Medicine is advanced selenium amount 40-240 μ g/ people/differ greatly day, only depend on the selenium in the natural food, be difficult to satisfy the normal nutritional need of human body, need satisfy nutritional need by certain artificial interpolation.Organic selenium is compared with inorganic selenium, have safe, toxicity is little, bio-absorbable conversion capability height, supply advantages such as selenium lastingly.
The rich selenium of fruits and vegetables mainly adopts antenatal rich selenium method at present, promptly certain phase enters in the plant growth environment inorganic selenium by modes such as sprinklings before agricultural product growth and results, transform through plant absorbing then and form various forms of organic selenium combinations, to replenish the deficiency of selenium in people, the animal diet followed, be comparatively lasting and safe way.But adopt (patent No. ZL200310112746.3 and the application numbers 200510040868.5) such as the low Zhang Min of organic selenium conversion ratio of foliage-spray and soil spraying selenium to find merely, account for total selenium ratio by organic selenium in the agronomy selenium-enriched fruit and vegetable and can reach 66.5% and 75% respectively, and the rich selenium of simple agronomy is handled the restriction that very easily is subjected to season.Sun Jin just waits (patent No. ZL200310112750X) to propose the method for soaking rich selenium postpartum, and selenium content reaches 0.5-0.8 μ g/g, but has the too high problem of inorganic selenium ratio.
The method that adopts fungal organism to transform, the ratio that can make organic selenium in the product account for total selenium bring up to that (Wang Yuping etc. 1999, Food Science more than 90%; Zhao 2004, Journal of Agricultural and FoodChemistry), the bacterium mushroom cultivation of the present more use of the rich selenium of edible mushroom obtains the method for fructification, and the cultivation time is long, is generally 3-6 month.And adopt the liquid deep layer fermenting method to carry out the rich selenium of fungi, and sweat is fast, control easily, and fermented product selenium content height, and further deep processing is easy to carry out.Therefore the selenium-enriched liquid fermented product is as directly making beverage, and taste is relatively poor, mostly is dried to powdery or makes capsule and take, and is edible inconvenient.
The process of rich selenium vegetables can influence the bioavailability of selenium.For improve storage rate ， Zhang Min that is rich in the organic selenium of organic selenium vegetables work in-process etc. (1997, agricultural mechanical journal; 1998, Wuxi Light Industry Univ.'s journal) rich selenium green pepper, eggplant, cucumber have been carried out the research of microwave, low vacuum, hot blast normal pressure and 4 kinds of dewatering process of vacuum refrigeration, but organic selenium thermally labile, has volatility, vegetables are heated for a long time in dewatering process and processing procedure can cause the storage rate of selenium lower, and organic selenium ratio of final products is lower.
Summary of the invention
The purpose of this invention is to provide the preparation method who improves organic selenium storage rate in a kind of method that improves the organic selenium accumulation rate of fruits and vegetables and the garden stuff processing process, be mainly used in preparation selenium-enriched fruit and vegetable mixed juice.Take the Bioconverted selenium-enriched method of fruits and vegetables foliage-spray and fungi liquid submerged fermentation, and raw material carried out mixed juice, can increase palatability, improve organic selenium, amino acid and the saccharoidal content of fungi in the product, and, make that organic selenium recovery rate and organic selenium storage rate all reach 80%-90% in the selenium-enriched fruit and vegetable mixed juice, thereby obtain a kind of instant by system juice process control processing temperature, pH value and process time, nutritious, the green health drink of raising organic selenium content.
Technical solution:, adopt the sodium selenite solution that interpolation contains 5-nitroguaiacol, Tween60 and dipotassium hydrogen phosphate to carry out rich selenium, the selenium-enriched fruit and vegetable enzymolysis system juice of results in the fruits and vegetables growth later stage; Organic selenium edible fungal hypha body is rich in inorganic selenium is added in employing in culture medium fungi liquid submerged fermentation production, and mycelium filters, washing, and broken 120 mesh sieves of crossing of colloid mill obtain rich selenium mycelia extract; With selenium-enriched fruit and vegetable juice and rich selenium mycelia extract mixed preparing fruit-vegetable mixed juice.
The rich selenium of fruits and vegetables: compound concentration is the sodium selenite solution of 80-100mg/L, adds the 5-nitroguaiacol of 20-30mg/L and the Tween60 of 40mg/L, and adopting dipotassium hydrogen phosphate to regulate sodium selenite solution pH is 7.5-8.0.
Selenium-enriched fruit and vegetable enzymolysis system juice: selenium-enriched fruit and vegetable raw material section, carry out blanching 30s-60s in 100 ℃, fruits and vegetables after the blanching are pulled an oar, in juice, add the cellulase of juice mass ratio 0.06%-0.08%, regulating the pH value is 5.0, temperature is 40 ℃, and enzymolysis time is 1-2h, adds the pectase of juice mass ratio 0.06%-0.10% again and handles 1-2h.
Prepare rich selenium mycelia extract: fungi strain is inserted in selenium content is the culture medium of 20-50mg/L cultivate, pH is 5.0-6.5, through 25-30 ℃ of deep fermentation, to contain mycelial medium centrifugal behind the 5-10d filters, add the colloid mill fragmentation after adding 4-5 times of water after the cleaning, cross 120 mesh sieves, extract the fungi extract that obtains being rich in organic selenium, wherein said fungi is mushroom, grifola frondosus, glossy ganoderma or auricularia auriculajudae.
Preparation fruit-vegetable mixed juice: with one or more selenium-enriched fruit and vegetable juice behind the enzymolysis and rich selenium mycelia extract, and with granulated sugar, citric acid, stabilizing agent and water mixing preparation, Juice: rich selenium mycelia extract: granulated sugar: citric acid: stabilizing agent is counted 20-30 with the quality percentage: 3-5: 9-11: 0.1-0.3: 0.2-0.4, all the other are water, deployed fruit-vegetable mixed juice (pH4.0-4.2) is at 50-60 ℃, homogeneous under the 25Mpa condition, wherein said stabilizing agent is propylene glycol alginate and/or carboxymethyl cellulose, 130 ℃, after 10-20s carries out high-temperature short-time sterilization, enter the foil laminated film aseptic packaging of sterilization, shelf life at room temperature can keep more than 1 year.
At scarce selenium or few selenium area (total Se content is less than 0.5 μ g/g soil in the soil), fruits and vegetables are carried out the coating or the foliage-spray of tender stem surface inorganic selenium solution, preparation selenium content 80-100mg/L sodium selenite solution carries out foliage-spray, handle twice, more than the blanking time 24h, processing time is avoided high temperature strong illumination at noon, in order to avoid the too fast assimilation effect that influences of water evaporates when the morning, dew was done or after at 4 o'clock in afternoon.At the preparation selenium content is in the sodium selenite solution of 80-100mg/L, adds growth regulator 5-nitroguaiacol (addition 20-30mg/L) and surfactant Tween60 (40mg/L), and adopting dipotassium hydrogen phosphate regulator solution pH is 7.5-8.0.The processing of rhizome vegetable can be adopted the method for coating, the rich selenium of stem is treated to when tender stem is unearthed length when being 6-10cm, carries out coating first time, carries out being coated with the second time in first three sky of gathering.The method of foliage-spray is adopted in the processing of leaf vegetables and fruit, and foliage-spray adopts the secondary sprayer of pressing, and sprays emphatically at the tender leaf back side on fruits and vegetables limb top, and positive high 4 times to the absorptivity of selenium through the test leaf back, spire is high by 60% than the Lao Ye absorptivity.Can reach 0.6-1.0mg/kg through Se content in the bright sample of fruits and vegetables of the rich selenium of agronomy, organic selenium ratio reaches more than 75%.In the fruit and vegetable juice processing process, reduce the volatilization and the loss of organic selenium by adjusting to technological parameter.Concrete grammar is to improve the fruits and vegetables blanching temperature.The loss late of selenium and blanching time positive correlation in the blanching process, and the difference between treatment of different temperature is not remarkable in 90-100 ℃ of scope.When blanching temperature was brought up to 100 ℃ by 95 ℃, blanching time can shorten to 30-60s, can improve organic selenium and nutriment such as ascorbic storage rate in the fruits and vegetables like this.
Fruit and vegetable pulping after the blanching, the cellulase of adding mass ratio 0.06%-0.08% in juice, regulating the pH value is 5.0, and adopting hydrolysis temperature is 40 ℃, and the time is 1-2h.Crushing juice rate when the juice ratio of cellulase processing is used cellulase improves 16%-20%, and the recovery rate of organic selenium improves 40%.This mainly is because inorganic selenium mainly is present in plant vacuole and the cytoplasm with the form of selenate radical, easily along with juice flows out, and organic selenium mainly is to exist with the seleno-amino acids form that replaces sulphur, combine with the cell tissue of fruits and vegetables or be strapped in cell interior, be difficult to stripping during making beating, effect through cellulase, cellulose obtains decomposing, cell degradation, organic selenium of forms such as the soluble protein of cell interior can stripping, not only improve crushing juice rate, more can improve the recovery rate of organic selenium.For improving the storage-stable of fruit juice, can handle the pectase that adds 0.06%-0.1% in the back at cellulase and handle 1-2h.
The rich selenium of agronomy is subjected to the restriction that organic selenium content is difficult to improve, method is simple and adopt the rich selenium of liquid deep layer fermenting fungi, conversion rate is fast, sweat is controlled easily, in culture medium, add the sodium selenite solution of 20-50mg/L, insert well-grown mushroom (Lentinusedodes) on the yeast juice agar medium in advance, grifola frondosus (Grifola frondosa), glossy ganoderma (Ganoderma lucidum) or auricularia auriculajudae (Auricularia auricula) mycelium, fermentation temperature 25-30 ℃, incubation time 5-10d.Clear water washing after the centrifugal filtration, the inorganic selenium of flush away surface absorption can obtain rich selenium mycelium, and mycelium adds 4-5 water doubly with colloid mill defibrination fracturing cell walls, crosses 120 mesh sieves, makes mycelium extract.Total Se content is 3-5mg/L in the extract, and organic selenium ratio reaches more than 90%.
The fungi liquid submerged fermentation, the gained mycelium has unique advantage as rich selenium carrier: be rich in fungi polysaccharide in the fermented product, have immune cell activated, repair functions such as damaged cell, softening blood vessel, reduction cholesterol, and can strengthen the function of the anti-ageing of selenium and elimination free radical; Edible fungus enrichment selenium has good stable, is convenient to storage, and transportation can be better and other components compatibilities in the food, avoids wherein loss of nutritive components; The culture technique maturation of mushroom and grifola frondosus adopts liquid submerged fermentation method can realize the rich selenium product of large-scale industrialized production, satisfies people's needs.
The mycelium extract of edible fungus then also need add an amount of fruit juice if carry out mixing preparation with vegetable juice, can well keep the distinctive local flavor of vegetables and edible mushroom, covers the blue or green flavor of giving birth to of vegetables simultaneously, makes vegetables mixed juice delicate mouthfeel soft.Mixed juice after the allotment carries out homogeneous to be handled, and makes its miniaturization, strengthens the stablizing effect of stabilizing agent.Instantaneous sterilizing 10-20s in 130 ℃ high-temperature sterilization machine is cooled to rapidly about 20 ℃ then.Organic selenium mainly exists with the selenoaminoacid form, belong to thermally labile component, therefore in process, should shorten heat time heating time as far as possible, Juice is sterilized and is potted in the pipeline that seals pressurization and carries out, can reduce the volatilization of selenium, take high-temperature short-time sterilization can improve the storage rate of organic selenium preferably.Total Se content is controlled at 0.1-0.3mg/L in the product, and organic selenium content reaches more than 80%.
The effect that selenium has is anti-oxidant, remove oxygen radical, the selenium-enriched fruit and vegetable mixed juice is with respect to common Juice, oxidation resistance obtains bigger raising, as: selenium-rich asparagus juice product under 12 months airtight storage conditions of normal temperature, organic selenium storage rate is more than 85%, and comprehensive aberration index Δ K is below 0.8.
The present invention has following beneficial effect:
1. in fruits and vegetables growth periods, the sodium selenite solution that employing is added with 5-nitroguaiacol, Tween60 and dipotassium hydrogen phosphate carries out antenatal rich selenium, make the total Se content of fruit and vegetable food of results can reach 0.6-1.0mg/kg, total Se content can reach 0.4-0.8mg/L after being prepared into Juice, and organic selenium ratio reaches more than 75%.
2. adopt the method for the rich selenium of liquid deep layer fermenting fungi, adding sodium selenite in culture medium, to make Se content be 20-50mg/L, insert well-grown fungal mycelium on the yeast juice agar medium in advance, clear water washing after the centrifugal filtration, the inorganic selenium of flush away surface absorption can obtain rich selenium mycelium, adds hydrocolloid and galls wall, cross 120 mesh sieves, make mycelium extract.Total Se content is (3-5mg/L) in the extract, and organic selenium ratio reaches more than 90%.This method is simple, is not subjected to place and season limit.
3. in the fruit and vegetable juice processing process, improved the recovery rate and the storage rate of organic selenium by adjusting to machined parameters.Total Se content is 0.1-0.3mg/L in the mixed juice, and the selenium storage rate reaches more than 80%.In the blanching process, improve temperature, shorten blanching time, reduce stripping and the volatilization of selenium in blanching water; Strengthen the addition and the action time of cellulase in the enzymolysis process, make the vegetable juice crushing juice rate improve 16%, the recovery rate of organic selenium improves 40%; In sterilization process, adopt the high-temperature short-time sterilization of closed state, technology such as handle and canned and in the pipeline that sealing is pressurizeed, carry out.The storage rate of the organic selenium of final products reaches more than 80%.
4. long shelf-life.After the high-temperature short-time sterilization, aseptic filling and packing enters the aseptic filling and packing of foil laminated film of sterilization, and shelf life at room temperature can keep more than 1 year.
5. product instant, mouthfeel is good, and is with low cost, and technology is simple and easy to do, can be mass-produced, and can satisfy consumers in general and mend the selenium needs.
The specific embodiment
The invention will be further elaborated by the following examples:
The preparation of embodiment 1 high organic selenium asparagus juice
Selecting length is the tender stem of asparagus that just has been unearthed of 6-10cm, compound concentration is the sodium selenite solution of 100mg/L, add the 5-nitroguaiacol growth promoter of 20-30mg/L and the Tween60 surfactant of 40mg/L, adopting dipotassium hydrogen phosphate to regulate sodium selenite solution pH is 7.5-8.0, the asparagus stem apex evenly is coated with, when asparagus grows into aerial part length 30-35cm, gathers.
Asparagus is cut into the thick thin slice of 3-5mm puts into 100 ℃ water blanching, the peroxidase complete deactivation needs 30s approximately.Pull an oar after the asparagus blanching, add cellulase, enzymatic hydrolysis condition is: the cellulase consumption is 0.08%, and the pH value is 5.0, and temperature is 40 ℃, and the time is 1h.In order to access the more asparagus juice of clarification, be beneficial to the stability of beverage, need to handle with pectase.The consumption of pectinase enzymatic hydrolysis is 0.06%, 40 ℃ of temperature, and pH4.2, the time is 2h.Be to improve asparagus juice local flavor and mouthfeel, it is composite to adopt sweet orange juice to carry out, and the prescription quality percentage is counted: Juice content is that 30% (wherein 9 parts are asparagus Normal juice, 1 part is original juice of sweet orange), sugared consumption is 9%, sour consumption is 0.2%, the orange flavor consumption is 0.3 ‰, and all the other are water, pH4.0.Carry out high-temperature short-time sterilization behind the fruit juice homogeneous, final product selenium content is 0.1-0.3mg/L, and organic selenium ratio reaches more than 75%, under the shelf-life normal temperature at least 12 months.Product is slightly sour-sweet flavor, has the peculiar pure and fresh local flavor of asparagus, high organic selenium asparagus beverage of salubrious profit mouth.
The preparation of embodiment 2 high organic selenium grape juices
After grape enters colour-change period, compound concentration is the sodium selenite solution of 80mg/L, add the 5-nitroguaiacol growth promoter of 20-30mg/L and the Tween60 surfactant of 40mg/L, adopting dipotassium hydrogen phosphate to regulate sodium selenite solution pH is 7.5-8.0, use the secondary sprayer of pressing that the blade of bearing basal shoot is carried out the rich selenium processing first time, spray the tender leaf back side emphatically on fruits and vegetables limb top, carry out the foliage-spray second time behind the 72h, positive high 4 times to the absorptivity of selenium through the test leaf back, spire is high by 60% than the Lao Ye absorptivity.Can reach 0.6-1.0mg/kg through Se content in the bright sample of grape of the rich selenium of agronomy, organic selenium content reaches more than 75%.Squeeze the juice behind the grape maturity, add 40 ℃ of enzymolysis 2h of 0.06% cellulase, 40 ℃ of enzymolysis 2h of 0.1% pectase then, with 120 eye mesh screens filter selenium-rich grape juice, the pH value is between 3.2-3.5.Total Se content is at 0.4-0.8mg/L, and organic selenium content is more than 75%.
The preparation of embodiment 3 high organic selenium grifola frondosus mycelia extracts
The grifola frondosus liquid fermentation medium consists of: glucose 30g/L, peptone 5g/L, yeast juice 2g/L, dipotassium hydrogen phosphate 1.2g/L, magnesium sulfate 0.4g/L, Cobastab
150mg/L, it is 20-50mg/L that the interpolation sodium selenite makes Se content, 121 ℃ of sterilizations of culture medium 20min.Maitake mushroom mycelia is inserted in the cooling back.Fermentation is carried out at shaking table, speed 100rpm, 30 ℃ of temperature, incubation time 5-7d.When the medium pH value reduces to 3.5 from 6.5; No obvious bud head and clamp connection on the microscopy mycelia wall, when having a small amount of mycelium to begin self-dissolving, with nutrient solution 5000rpm centrifugal filtration, obtain maitake mushroom mycelia, clear water washing mycelium, the inorganic selenium of flush away surface absorption, can obtain rich selenium maitake mushroom mycelia, mycelium adds 5 times of water with colloid mill defibrination fracturing cell walls, and mycelia liquid particle diameter is pulverized, cross 120 mesh sieves, make the grifola frondosus leaching liquor.Total Se content 3-5mg/L in the extract, organic selenium ratio reaches more than 90%.
The preparation of embodiment 4 high organic selenium mushroom beverages
The mushroom liquid fermentation medium consists of: glucose 20g/L, peptone 5g/L, yeast juice 2g/L, dipotassium hydrogen phosphate 0.5g/L, magnesium sulfate 0.2g/L, it is 20-50mg/L that the interpolation sodium selenite makes Se content, initial pH value of medium is 5.5,121 ℃ of sterilizations of culture medium 20 minutes.Well-grown shiitake mushroom hypha on the yeast juice agar medium is in advance inserted in the cooling back.Fermentation is carried out at shaking table, speed 80rpm, 25 ℃ of temperature, incubation time 8-10d.Culture medium centrifugal filtration after the fermentation, clear water washing mycelium, the inorganic selenium of flush away surface absorption can obtain the Se-rich xianggu mycelium, and mycelium adds 4 times water with colloid mill defibrination fracturing cell walls, crosses 120 mesh sieves, makes the mushroom leaching liquor.Total Se content 4-5mg/L in the extract, organic selenium ratio reaches more than 90%.
Embodiment 5, the preparation of rich selenium asparagus lettuce grifola frondosus mixed juice
Asparagus lettuce carries out rich selenium according to the method for embodiment 1, rich selenium asparagus lettuce squeezed the juice make asparagus lettuce juice after cellulase is handled, allocate with the maitake mushroom mycelia extract that makes according to embodiment 3, asparagus lettuce juice addition 20%, grifola frondosus extract 5%, concentrated orange juice addition 5%, the granulated sugar that adds 9%-11%, 0.1% sodium dihydrogen phosphate and suitable quantity of water, pour into after using a small amount of warm water steady dissolution agent (0.2% propylene glycol alginate and 0.2% carboxymethyl cellulose) again, add water quantitatively to 100%, carry out homogeneous then, feed liquid is heated to 50-55 ℃, homogeneous is handled 2 times under 25MPa pressure, make its granularity miniaturization less than 100 microns, strengthen the stablizing effect of stabilizing agent.Product lemon acid for adjusting pH value is approximately 4.0, adopts the high-temperature sterilization machine, and material flow contacts (10-20s) through a direct heat exchanger fast with high-temperature steam (120-150 ℃) and enters then in the aseptic foil laminated film, following 12 months of shelf-life normal temperature.Total Se content is controlled at 0.1-0.3mg/kg in the product, and organic selenium content reaches more than 80%.Product is that sweet mouthfeel is agreeable to the taste, the fine and smooth soft high organic selenium grifola frondosus asparagus lettuce beverage that contains.
Embodiment 6 high organic selenium ganoderma lucidum grape asparagus mixed juices
The ganoderma lucidum liquid fermentative medium formula is corn flour 10g/L, sucrose 20g/L, and peptone 2g/L, dusty yeast 3g/L, potassium dihydrogen phosphate 1g/L, magnesium sulfate 0.6g/L, soya-bean oil 0.1ml/L, it is 20-50mg/L that the interpolation sodium selenite makes Se content, initial pH5.0.In temperature 26-30 ℃ cultivation, speed 200rpm, fermentation time 5d are carried out in fermentation at shaking table; Enlarge fermented and cultured then.The same seed tank culture of bulk fermentation culture medium is carried out under the air agitation condition.Aeration condition is 0.5-1.0VVM (the volume V/ per minute min of throughput V/ zymotic fluid), and mixing speed is 300rpm.The about 6-8 of fermentation time days (discriminant criterion of fermentation ends reaches 15%-20% (weight in wet base) with hyphae content and is as the criterion).Fermentation back plate-frame filtering or centrifugation, mycelia add 5 times of water and cross broken 120 mesh sieves of crossing of colloid mill, total Se content 4-7mg/L in the extract, and organic selenium ratio reaches more than 90%.
Mix with the Ganoderma lucidum mycelium extract by the selenium-rich asparagus juice of embodiment 1 and 2 gained and grape juice and to allocate, grape juice addition 20%, lucidum extracting liquid 3%, asparagus juice addition 5%, regulate sugar with white granulated sugar and reach 9%-11%, add suitable quantity of water, pour into behind the stabilizing agent carboxymethyl cellulose with a small amount of warm water dissolving 0.3% again, natrium citricum is regulated acidity and is approximately 0.5%, adds water quantitatively to 100%.Carry out homogeneous then, feed liquid is heated to 55-60 ℃, homogeneous is handled 2 times under 25MPa pressure, makes its miniaturization granularity less than 100 microns, strengthens the stablizing effect of stabilizing agent.The 10-20s that sterilizes in 130 ℃ high-temperature sterilization machine is cooled to 20 ℃ then rapidly.Total Se content is controlled at 0.1-0.3mg/kg in the product, and organic selenium content reaches more than 80%, the aseptic filling and packing of foil laminated film, and shelf-life normal temperature is following more than 12 months.Product is that clean taste is sour-sweet, contains the grape asparagus Ganoderma lucidum drink of high organic selenium and GL-B.
Claims (5)
1. method for preparing fruit and vegetable mixing juice that improves organic selenium content and storage rate thereof, it is characterized in that in the fruits and vegetables growth later stage, adopt the sodium selenite solution that interpolation contains 5-nitroguaiacol, Tween60 and dipotassium hydrogen phosphate to carry out rich selenium, the selenium-enriched fruit and vegetable enzymolysis system juice of results; Organic selenium edible fungal hypha body is rich in inorganic selenium is added in employing in culture medium fungi liquid submerged fermentation production, and mycelium filters, washing, and broken 120 mesh sieves of crossing of colloid mill obtain rich selenium mycelia extract; With selenium-enriched fruit and vegetable juice and rich selenium mycelia extract mixed preparing fruit-vegetable mixed juice.
2. preparation method according to claim 1, it is characterized in that the rich selenium of fruits and vegetables: compound concentration is the sodium selenite solution of 80-100mg/L, add the 5-nitroguaiacol of 20-30mg/L and the Tween60 of 40mg/L, adopting dipotassium hydrogen phosphate to regulate sodium selenite solution pH is 7.5-8.0.
3. preparation method according to claim 1, it is characterized in that selenium-enriched fruit and vegetable enzymolysis system juice: the cutting of selenium-enriched fruit and vegetable raw material, carry out blanching 30s-60s in 100 ℃, fruits and vegetables after the blanching are pulled an oar, add the cellulase of juice mass ratio 0.06%-0.08% in juice, regulating the pH value is 5.0, and temperature is 40 ℃, enzymolysis time is 1-2h, adds the pectase of juice mass ratio 0.06%-0.10% again and handles 1-2h.
4. preparation method according to claim 1, it is characterized in that preparing rich selenium mycelia extract: fungi strain is inserted in selenium content is the culture medium of 20-50mg/L cultivate, pH is 5.0-6.5, through 25-30 ℃ of deep fermentation, to contain mycelial medium centrifugal behind the 5-10d filters, add 4-5 times of water after the cleaning and add broken 120 mesh sieves of crossing in the colloid mill, obtain being rich in the hypha,hyphae extract of organic selenium, wherein said fungi is mushroom, grifola frondosus, glossy ganoderma or auricularia auriculajudae.
5. preparation method according to claim 1, it is characterized in that preparing fruit-vegetable mixed juice: with one or more selenium-enriched fruit and vegetable juice behind the enzymolysis and rich selenium mycelia extract, and with granulated sugar, citric acid, stabilizing agent and water mixing preparation, Juice: rich selenium mycelia extract: granulated sugar: citric acid: stabilizing agent is counted 20-30 with the quality percentage: 3-5: 9-11: 0.1-0.3: 0.2-0.4, all the other are water, deployed fruit-vegetable mixed juice is at 50-60 ℃, the 25MPa homogeneous, 130 ℃, after the 10-20s high-temperature short-time sterilization, enter the foil laminated film aseptic packaging of sterilization, wherein said stabilizing agent is propylene glycol alginate and/or carboxymethyl cellulose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100863567A CN100396199C (en) | 2006-07-07 | 2006-07-07 | Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100863567A CN100396199C (en) | 2006-07-07 | 2006-07-07 | Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1899124A CN1899124A (en) | 2007-01-24 |
| CN100396199C true CN100396199C (en) | 2008-06-25 |
Family
ID=37655260
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100863567A Expired - Fee Related CN100396199C (en) | 2006-07-07 | 2006-07-07 | Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100396199C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509903A (en) * | 2013-09-29 | 2015-04-15 | 桂林永福宏兴生物科技有限责任公司 | Selenium-rich beverage preparation method |
| CN104397790A (en) * | 2014-10-30 | 2015-03-11 | 徐州工程学院 | Selenium-enriched shiitake mushroom functional composite beverage |
| CN104472206A (en) * | 2014-12-26 | 2015-04-01 | 江西省农业科学院 | Cultivation method for increasing selenium content of asparagus |
| CN104522782A (en) * | 2014-12-29 | 2015-04-22 | 宁波中敬生物科技有限公司 | Selenium-rich edible fungi beverage |
| CN105831536A (en) * | 2016-04-06 | 2016-08-10 | 百色三宝生物技术有限公司 | Production method of selenium-rich dendrobium and agaric composite nutritional drink |
| CN106578318A (en) * | 2016-12-12 | 2017-04-26 | 吉林农业大学 | Auricularia auricula-judae mycelium pellet ice cream and making method thereof |
| CN106578325A (en) * | 2016-12-12 | 2017-04-26 | 吉林农业大学 | Auricularia auricula-judae mycelium pellet and mung bean shaved ice drink and making method thereof |
| CN106578102A (en) * | 2016-12-12 | 2017-04-26 | 吉林农业大学 | Auricularia auricular mycelium pellet and peanut milk tea beverage and making method thereof |
| CN107439120A (en) * | 2017-09-22 | 2017-12-08 | 眉山市富农水稻种植专业合作社 | A kind of implantation methods of selenium-rich orange |
| CN108185237A (en) * | 2018-01-18 | 2018-06-22 | 合肥中科启奥生物科技有限公司 | A kind of selenium-enriched fruit and vegetable beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1121531A (en) * | 1994-09-10 | 1996-05-01 | 中国农业科学院 | Preparation of organic selenium extracting agent by microbe |
| CN1554237A (en) * | 2003-12-22 | 2004-12-15 | 江南大学 | Method for increasing organic selenium proportion in selenium-enriched dehydrated fruits and vegetables |
| CN1711846A (en) * | 2005-07-01 | 2005-12-28 | 江南大学 | Method for improving chlorophyll preservation of dehydrated green vegetable thermally stimulated free from selenium-enriched controlled and radical |
-
2006
- 2006-07-07 CN CNB2006100863567A patent/CN100396199C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1121531A (en) * | 1994-09-10 | 1996-05-01 | 中国农业科学院 | Preparation of organic selenium extracting agent by microbe |
| CN1554237A (en) * | 2003-12-22 | 2004-12-15 | 江南大学 | Method for increasing organic selenium proportion in selenium-enriched dehydrated fruits and vegetables |
| CN1711846A (en) * | 2005-07-01 | 2005-12-28 | 江南大学 | Method for improving chlorophyll preservation of dehydrated green vegetable thermally stimulated free from selenium-enriched controlled and radical |
Non-Patent Citations (4)
| Title |
|---|
| 加工条件对富硒绿叶蔬菜汁品质稳定性的影响. 张慜，曹平.无锡轻工大学学报，第19卷第3期. 2000 |
| 加工条件对富硒绿叶蔬菜汁品质稳定性的影响. 张慜，曹平.无锡轻工大学学报，第19卷第3期. 2000 * |
| 杏鲍菇富硒薜荔汁复合饮料的研制. 康德灿，彭凌，安敏.食品科技，第10期. 2003 |
| 杏鲍菇富硒薜荔汁复合饮料的研制. 康德灿，彭凌，安敏.食品科技，第10期. 2003 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1899124A (en) | 2007-01-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100396199C (en) | Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate | |
| CN104473145B (en) | A kind of Antrodia camphorata submerged fermentation compound product and preparation method thereof | |
| CN103564591B (en) | Preparation method of zinc-rich barley seedling green beverage | |
| CN100593371C (en) | Nutritious sweet potato juice beverage and its production process | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN105249062B (en) | A kind of plateau plant ferment drink and preparation method thereof | |
| CN104256764B (en) | A kind of compound fruit and vegetable juice fermented health drink | |
| CN105595349B (en) | A kind of plateau plant solid enzyme food | |
| CN104928113A (en) | Compound fermentation type pear heath care wine and production technology thereof | |
| CN105647756B (en) | A kind of thick wine of selenium-rich cordyceps mulberry health care | |
| CN109567161A (en) | A kind of selenium-rich blueberry enzyme beverage and preparation method thereof | |
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN105995341A (en) | Preparation method of selenium-rich blueberry vinegar drink | |
| CN109619568A (en) | A kind of fig flavor ferment and preparation method thereof rich in dietary fiber | |
| CN104560605A (en) | Method for preparing dragon fruit vinegar | |
| CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
| CN109730281A (en) | Fermented tea emblic jelly and preparation method thereof | |
| CN102366134B (en) | Kiwi fruit tremella sanguinea beverage and its preparation method | |
| CN111449181A (en) | Method for preparing fermentation type composite fruit and vegetable beverage through ultrahigh pressure auxiliary enzyme treatment | |
| CN105695287A (en) | Selenium-rich healthcare black vinegar containing black fungus and mulberries | |
| CN109735426A (en) | A kind of brewing method retaining anthocyanidin blueberry fruit vinegar | |
| CN105219610A (en) | A kind of juice of raspberry cocktail and preparation method thereof | |
| CN107788320A (en) | A kind of passion fruit solid beverage and preparation method thereof | |
| CN103436405B (en) | Truffle fermented wine and brewing method thereof | |
| CN101711593B (en) | Method for preparing normal juice of acanthopanax fruit and beverage thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20070124 Assignee: Guangdong Jiahao Food Co., Ltd. Assignor: Jiangnan University Contract record no.: 2012440000665 Denomination of invention: Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate Granted publication date: 20080625 License type: Exclusive License Record date: 20121218 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080625 Termination date: 20140707 |
|
| EXPY | Termination of patent right or utility model |