CN106036623B - A kind of enhanced micro-wave vacuum okra of catechin lies fallow the preparation method and products thereof of crisp item - Google Patents
A kind of enhanced micro-wave vacuum okra of catechin lies fallow the preparation method and products thereof of crisp item Download PDFInfo
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- 241001075517 Abelmoschus Species 0.000 title claims abstract description 52
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 title claims abstract description 24
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 235000005487 catechin Nutrition 0.000 title claims abstract description 22
- 229950001002 cianidanol Drugs 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 17
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 16
- 238000005470 impregnation Methods 0.000 claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 9
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- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
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- 238000011049 filling Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
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- 238000010008 shearing Methods 0.000 claims description 3
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 abstract description 19
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 abstract description 19
- 229940030275 epigallocatechin gallate Drugs 0.000 abstract description 19
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 abstract description 12
- 238000012545 processing Methods 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 238000007598 dipping method Methods 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 238000001802 infusion Methods 0.000 abstract 2
- 239000000047 product Substances 0.000 description 25
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 12
- 241001122767 Theaceae Species 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 239000000243 solution Substances 0.000 description 6
- 240000004507 Abelmoschus esculentus Species 0.000 description 5
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 5
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- LSHVYAFMTMFKBA-PZJWPPBQSA-N (+)-catechin-3-O-gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-PZJWPPBQSA-N 0.000 description 3
- 235000003934 Abelmoschus esculentus Nutrition 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- LVJJFMLUMNSUFN-UHFFFAOYSA-N gallocatechin gallate Natural products C1=C(O)C=C2OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C1OC(=O)C1=CC(O)=C(O)C(O)=C1 LVJJFMLUMNSUFN-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 238000002525 ultrasonication Methods 0.000 description 3
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 2
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 2
- 240000003152 Rhus chinensis Species 0.000 description 2
- 235000014220 Rhus chinensis Nutrition 0.000 description 2
- 241001593750 Turcica Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
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- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 2
- 235000012734 epicatechin Nutrition 0.000 description 2
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 244000080767 Areca catechu Species 0.000 description 1
- 235000006226 Areca catechu Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000002246 antineoplastic agent Substances 0.000 description 1
- 229940041181 antineoplastic drug Drugs 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 150000002206 flavan-3-ols Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- -1 gallic acid ester Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000006199 nebulizer Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
It lies fallow the preparation method and products thereof of crisp item the present invention relates to a kind of enhanced micro-wave vacuum okra of catechin, belongs to field of deep processing of farm products.Tea polyphenols dipping, tea polyphenols concentration 0.05%~0.08%, 25~30kHz of ultrasonic frequency, 0.45~0.56W/cm of power density are carried out to okra using low-frequency ultrasonic waves first2, the okra after impregnation is then drained into surface moisture and carries out micro-wave vacuum again, the first stage is dried in vacuo using continuous microwave, and second stage is dried in vacuo using batch microwave.The present invention, which produces, has effects that the okra of anti-oxidation health lies fallow crisp product, its Epigallo-catechin gallate (EGCG) content improves 2.61 and 1.15 times or more with conventional infusion product than being not impregnated with respectively, and L-Epicatechin gallate content improves 1.88 and 1.06 times or more with conventional infusion product than being not impregnated with respectively.
Description
Technical field
It lies fallow the preparation method and its production of crisp item the present invention relates to a kind of enhanced micro-wave vacuum okra of catechin
Product belong to agricultural product intensive processing field.
Background technique
Okra (Abelmoschus esculentus) belongs to Malvaceae Abelmoschus also known as Abelmoschus esculentus, swordweed, benefit
Kidney dish, foreign capsicum are annual herb plant, and cultivation is in tropical and subtropical region extensively, and China is then mainly in Jiangxi, expensive
The plantation of the ground such as state, Guangxi, Guangdong.Okra okra fruit is rich in flavones, polyphenol, polysaccharide isoreactivity ingredient for edible, vitamin and
Content of mineral substances is also higher, has beautifying face and moistering lotion, promoting digestion and protecting liver, strong kidney qi-restoratives, nourishment for vitality, enhancing immunity of organisms, protection
The multiple efficacies such as heart, enhancing blood vessel dilatation power, anti-aging, antitumor.Country's okra cultivated area is wider at present, but yellow
Gumbo is only capable of storage 2d~3d at room temperature, if cannot sell or process in time, moisture and nutriment lose more, fruit
Easy aging is wilted, and seriously affects shelf life, added value is lower.Drying processing is able to extend its storage life and convenient for storing, to slow
Solution production and marketing contradiction is of great significance.Domestic and foreign scholars have carried out extensive research, but main concentration to the drying processing of okra
Setose abelmoschus is commonly dehydrated in processing such as heated-air drying, freeze-drying and vacuum microwave dryings.
The catechin contained in okra belongs to flavanols compounds, wherein Epigallo-catechin gallate (EGCG)
(EGCG) and L-Epicatechin gallate (ECG) is its main component.According to research reports, EGCG is that antioxygen is turned into catechin
With strongest ingredient, have apparent removing interior free yl, anticancer, anti-inflammatory, anti-mutation, anti-aging and improvement liver function etc. raw
It is studied in states such as Sino-U.S. to be listed in potential anticancer drug for object activity.Catechin (C) and epicatechin (EC) and youngster
Catechin gallate (CG) and L-Epicatechin gallate (ECG) are 2 pairs of enantiomters；Nutgall catechin galla turcica
Acid esters (GCG) is the enantiomter of EGCG, and GCG and EGCG are nutgall catechin (GC) and epigallocatechin respectively
(EGC) with gallic acid formed ester, all have many pharmacological activity, as antioxidant activity, antibacterial activity, anticancer and other
The effects of anti-cardiovascular disease.Some researches show that catechin component can generate different journeys in drying process in okra
The loss of degree, to reduce its alimentary health-care function.
In recent years, crisp leisure food quietly enters market, more and more by consumers.Some Domestic enterprise
Also the market is aimed at, fruit and vegetable drying snack food processing project is actively prepared.Have the fried crisp item of okra on the market at present to produce
Product, Chinese patent CN201510974453.9 disclose a kind of instant crisp pieces health food processing technology of okra, and China is specially
Sharp CN201310738414.X discloses a kind of production method of instant crisp pieces of okra；However, being process by frying
Product oil content it is very high, nutrient component damages are more, and are difficult to solve Oxidation of Fat and Oils adverse effect caused by product quality,
Product quality is low.Currently, there has been no about the dry processing catechin of ultrasonic wave assistant soakage tea polyphenols combined vacuum microwave bulking
Enhanced okra lies fallow the relevant report of crisp product.
Summary of the invention
Technical problem
It lies fallow the preparation side of crisp item the object of the present invention is to provide a kind of enhanced micro-wave vacuum okra of catechin
Method and products thereof.The present invention pre-processes okra using low-frequency ultrasonic waves dipping tea polyphenols, has using ultrasonic wave
Mechanical effect, cavitation effect and fuel factor etc. improve the tea polyphenols pickling efficiency of okra under lower dipping temperature, make
It obtains the contained catechin component of catechin and okra itself in external source tea polyphenols and synergy occurs, simultaneously because ultrasonic
Wave is to puncture cell membrane in moment and keep the structure and cell appearance of okra tissue, finally carry out microwave vacuum puffing and
Dry, production obtains the crisp product that lie fallow containing the health okra compared with high-catechin class anti-oxidation function ingredient.
Technical solution
The enhanced micro-wave vacuum okra of a kind of catechin provided by the present invention lie fallow crisp item preparation method and its
Product, comprising the following steps:
(1) raw material selection, shearing, cleaning: selection is cleaned, is drained, stalk without rotten, no disease and pests harm fresh okra；
(2) ultrasonic wave impregnation: using low-frequency ultrasonic waves impregnate tea polyphenols, tea polyphenols concentration be 0.05%~
0.08%, ultrasonication frequency is 25~30kHz, and power density is 0.45~0.56W/cm2, initial feed liquid temperature be 30~
35 DEG C, solid-liquid ratio 1: 3~1: 5, the ultrasonic immersing time is 10~30min；
(3) micro-wave vacuum: the okra after low-frequency ultrasonic waves impregnation is drained into surface moisture, it is true to be placed in microwave
In empty drying equipment, 80~90kPa of vacuum degree is set, first stage Microwave emission power is 9.5~12.5W/g, drying time
3.0~5.0min；Second stage Microwave emission power is 4.0~6.0W/g, is dried in vacuo 6~10min using batch microwave, when
Between intermittently than being 1.5~3.0, it is dry to 5% or less moisture content.
(4) it packs: the health okra obtained crisp product that lie fallow with nitrogen filling packing machine is subjected to nitrogen-filled packaging.
Beneficial effect
The invention has the advantages that low-frequency ultrasonic waves tea polyphenols dipping combined vacuum microwave bulking through the invention is dry
Dry okra improves crisp leisure product catechin functional active components storage rate of okra, is verified from following several respects:
1) it is dehydrated the Epigallo-catechin gallate (EGCG) storage rate of okra product: passing through product epi-nutgall catechu
The detection of plain gallic acid ester content, compared with being not impregnated with the sample of conventional impregnation, the epi-nutgall of product of the present invention
Catechin and gallate content has been respectively increased 2.61 and 1.15 times or more.
2) it is dehydrated the L-Epicatechin gallate storage rate of okra product: passing through product L-Epicatechin gallate
The detection of content, compared with the sample of conventional impregnation, compared with being not impregnated with the sample of conventional impregnation, the present invention is produced
The L-Epicatechin gallate content of product has been respectively increased 1.88 and 1.06 times or more.
In synthesis, the present invention impregnates tea polyphenols using low-frequency ultrasonic waves, effectively improves the production of okra microwave vacuum puffing
Catechin active functional component content in product is prepared for the enhanced okra of catechin and lies fallow crisp product.
Detailed description of the invention
The impregnation of Fig. 1 difference is to Epigallo-catechin gallate (EGCG) in okra micro-wave vacuum product
(EGCG) and the influence of L-Epicatechin gallate (ECG) content
(note: CK- is not impregnated with；CI- routinely impregnates；UI- ultrasonic wave dipping)
Specific embodiment
The present invention, but do not limit the invention in any way may be better understood in the following examples.
(1) raw material selection, shearing, cleaning: selection is cleaned, is drained, stalk without rotten, no disease and pests harm fresh okra；
(2) ultrasonic wave impregnation: using low-frequency ultrasonic waves impregnate tea polyphenols, tea polyphenols concentration be 0.05%~
0.08%, ultrasonication frequency is 25~30kHz, and power density is 0.45~0.56W/cm2, initial feed liquid temperature be 30~
35 DEG C, solid-liquid ratio 1: 3~1: 5, the ultrasonic immersing time is 10~30min；
(3) micro-wave vacuum: the okra after low-frequency ultrasonic waves impregnation is drained into surface moisture, it is true to be placed in microwave
In empty drying equipment, 80~90kPa of vacuum degree is set, first stage Microwave emission power is 9.5~12.5W/g, drying time
3.0~5.0min；Second stage Microwave emission power is 4.0~6.0W/g, is dried in vacuo 6~10min using batch microwave, when
Between intermittently than being 1.5~3.0, it is dry to 5% or less moisture content.
(4) it packs: the health okra obtained crisp product that lie fallow with nitrogen filling packing machine is subjected to nitrogen-filled packaging.
Embodiment
1. selection is cleaned, is drained, stalk without rotten, no disease and pests harm fresh okra；
2. clean okra fresh fruit is put into KQ-S1000VDE ultrasonic wave assistant soakage equipment and carries out impregnation,
Maceration extract tea polyphenols concentration is 0.05%, and ultrasonication frequency is 25kHz, power density 0.45W/cm2, initial feed liquid temperature
Degree is 35 DEG C, solid-liquid ratio 1: 3, and the ultrasonic immersing time is 10min；
3. micro-wave vacuum: the okra after ultrasonic wave impregnation being drained surface moisture, is subsequently placed in
Vacuum degree 90kPa, first stage microwave is arranged in XMJD6SW-2 type vacuum microwave drying device (the Nanjing mechanical & electrical equipment factory Xiao Ma)
Transmission power is 12.5W/g, drying time 3.0min；Second stage Microwave emission power is 4.5W/g, true using batch microwave
The dry 8min of sky, time interval are dry to 5% or less moisture content than being 1.5.
4. vacuum nitrogen filling packing machine will be got over using Pu by crisp product of extruding okra made from vacuum microwave drying
(Shanghai Pu Yue package packing machine Co., Ltd) carries out nitrogen-filled packaging.
5. index of correlation detects: the epigallocatechin galla turcica of crisp product of extruding okra of above method preparation
Acid and esters content is 3.40mg/g d.w, and 2.61 and 1.15 have been respectively increased in the crisp item of extruding okra than being not impregnated with routinely impregnating
Times；L-Epicatechin gallate content is 1.82mg/g d.w, the crisp item point of the extruding okra than being not impregnated with routinely impregnating
1.88 and 1.06 times are not improved；
These the result shows that: low-frequency ultrasonic waves impregnation can significantly improve okra micro-wave vacuum product
Catechin active constituent retention rate, specific targets measuring method is as follows:
1. determination of moisture method: using the measuring method of moisture in GB 5009.3-2010 food.
2. Epigallo-catechin gallate (EGCG) and assay: using HPLC high effective liquid chromatography for measuring.
A. the extraction of phenolic substances: the okra after dry is crushed with pulverizer, crosses 40 meshes, is collected spare.It is accurate to claim
The okra powder 1.5g for taking different drying modes to obtain is dissolved in 30mL95% methanol solution, ultrasound assisted extraction 30min (temperature
40 DEG C of degree extracts 1 time)；0.5 hour is stood, takes supernatant in 100mL round-bottomed flask；95% methanol of 30mL is added in residue
Solution, same method extract once again；It is same to stand 0.5 hour；Will supernatant is mixed twice be incorporated in 50 DEG C at a temperature of with rotation
Evaporimeter is spin-dried for organic solvent, with methanol constant volume in 5mL volumetric flask.It is filtered before extracting solution sample introduction with 0.45 μm of organic filter.
B. standard curve: precision weighs standard reference material Epigallo-catechin gallate (EGCG) EGCG 13.3mg and table
Catechin and gallate ECG 10.0mg is respectively placed in 2 50mL volumetric flasks, and scale is diluted to after being dissolved with methanol, mixes,
It is saved at -18 DEG C as Standard Stock solutions.Solution E each 100mL of CG and EGCG is taken, then takes 0.05 respectively, 0.1,0.2,
0.5,0.8,1.0,2.0,5.0,7.0,10.0mL is added in the volumetric flask of 10mL constant volume to graduation mark.Take above-mentioned reference substance molten
Liquid is by difference 20 μ L of the sample introduction measurement of following chromatographic processes.Recurrence processing is carried out to concentration C (μ g/mL) with peak area A.
C. chromatographic condition: chromatographic column is 300SB-C18 (4.6mm × 150mm × 5 μm)；Mobile phase: A Xiang Weishui, B phase are
Acetonitrile；Flow velocity 0.6mL/min；30 DEG C of column temperature；Detection wavelength 280nm；Sampling volume 20 μ L, 35min, gradient such as following table.
Mass Spectrometry Conditions: electric spray ion source, negative ion mode；Mass scan range: m/z 100~2000；Drying nitrogen
N2, nebulizer pressure 30psi；Capillary temperature is 350 DEG C, capillary voltage 3.0kV.
Claims (2)
- The preparation method of crisp item 1. a kind of enhanced micro-wave vacuum okra of catechin lies fallow, it is characterised in that:(1) raw material selection, shearing, cleaning: selection is cleaned, is drained, stalk without rotten, no disease and pests harm fresh okra；(2) ultrasonic wave impregnation: impregnating tea polyphenols using low-frequency ultrasonic waves, and tea polyphenols concentration is 0.05%~0.08%, is surpassed Sonicated frequency is 25~30kHz, and power density is 0.45~0.56W/cm2, initial feed liquid temperature is 30~35 DEG C, feed liquid Than being 1: 3~1: 5, the ultrasonic immersing time is 10~30min；(3) micro-wave vacuum: draining surface moisture for the okra after low-frequency ultrasonic waves impregnation, and it is dry to be placed in microwave vacuum In dry equipment, be arranged 80~90kPa of vacuum degree, first stage Microwave emission power be 9.5~12.5W/g, drying time 3.0~ 5.0min；Second stage Microwave emission power is 4.0~6.0W/g, 6~10min is dried in vacuo using batch microwave, between the time It has a rest than being 1.5~3.0, it is dry to 5% or less moisture content；(4) it packs: crisp product of okra obtained is subjected to nitrogen-filled packaging with nitrogen filling packing machine.
- 2. crisp product of okra that preparation method described in claim 1 obtains.
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