CN107927785A - A kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method - Google Patents
A kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method Download PDFInfo
- Publication number
- CN107927785A CN107927785A CN201711372500.8A CN201711372500A CN107927785A CN 107927785 A CN107927785 A CN 107927785A CN 201711372500 A CN201711372500 A CN 201711372500A CN 107927785 A CN107927785 A CN 107927785A
- Authority
- CN
- China
- Prior art keywords
- siraitia grosvenorii
- radix glycyrrhizae
- small
- fruit powder
- water
- 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
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 69
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 56
- 235000019640 taste Nutrition 0.000 title claims abstract description 46
- 239000000843 powder Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001409321 Siraitia grosvenorii Species 0.000 title abstract 4
- 102000004190 Enzymes Human genes 0.000 claims abstract description 63
- 108090000790 Enzymes Proteins 0.000 claims abstract description 63
- 238000000605 extraction Methods 0.000 claims abstract description 32
- 239000004382 Amylase Substances 0.000 claims abstract description 21
- 108010065511 Amylases Proteins 0.000 claims abstract description 21
- 102000013142 Amylases Human genes 0.000 claims abstract description 21
- 235000019418 amylase Nutrition 0.000 claims abstract description 21
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 62
- 229940088598 enzyme Drugs 0.000 claims description 61
- 239000007788 liquid Substances 0.000 claims description 22
- 239000000419 plant extract Substances 0.000 claims description 21
- 108010001682 Dextranase Proteins 0.000 claims description 19
- 239000004365 Protease Substances 0.000 claims description 19
- 108090000526 Papain Proteins 0.000 claims description 18
- 229940055729 papain Drugs 0.000 claims description 18
- 235000019834 papain Nutrition 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000003595 mist Substances 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 20
- 235000019658 bitter taste Nutrition 0.000 abstract description 11
- 230000007062 hydrolysis Effects 0.000 abstract description 10
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 10
- 229920002472 Starch Polymers 0.000 abstract description 7
- 239000008107 starch Substances 0.000 abstract description 7
- 235000019698 starch Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- GHBNZZJYBXQAHG-KUVSNLSMSA-N (2r,3r,4s,5s,6r)-2-[[(2r,3s,4s,5r,6r)-6-[[(3s,8s,9r,10r,11r,13r,14s,17r)-17-[(2r,5r)-5-[(2s,3r,4s,5s,6r)-4,5-dihydroxy-3-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H](CC[C@@H](C)[C@@H]1[C@]2(C[C@@H](O)[C@@]3(C)[C@H]4C(C([C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]6[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O6)O)O5)O)CC4)(C)C)=CC[C@H]3[C@]2(C)CC1)C)C(C)(C)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GHBNZZJYBXQAHG-KUVSNLSMSA-N 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 3
- TVJXHJAWHUMLLG-UHFFFAOYSA-N mogroside V Natural products CC(CCC(OC1OC(COC2OC(CO)C(O)C(O)C2OC3OC(CO)C(O)C(O)C3O)C(O)C(O)C1O)C(C)(C)O)C4CCC5(C)C6CC=C7C(CCC(OC8OC(COC9OC(CO)C(O)C(O)C9O)C(O)C(O)C8O)C7(C)C)C6(C)C(O)CC45C TVJXHJAWHUMLLG-UHFFFAOYSA-N 0.000 abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 54
- 239000000047 product Substances 0.000 description 43
- 230000000052 comparative effect Effects 0.000 description 36
- 238000005360 mashing Methods 0.000 description 20
- 238000001694 spray drying Methods 0.000 description 19
- 230000002779 inactivation Effects 0.000 description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 238000005303 weighing Methods 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 8
- 235000021022 fresh fruits Nutrition 0.000 description 8
- 229940108461 rennet Drugs 0.000 description 6
- 108010058314 rennet Proteins 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 240000006053 Garcinia mangostana Species 0.000 description 5
- 235000017048 Garcinia mangostana Nutrition 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 229930182470 glycoside Natural products 0.000 description 4
- 150000002338 glycosides Chemical class 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229930189775 mogroside Natural products 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000302512 Momordica charantia Species 0.000 description 2
- 235000009811 Momordica charantia Nutrition 0.000 description 2
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 2
- 235000018365 Momordica dioica Nutrition 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000011020 pilot scale process Methods 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- MGGVALXERJRIRO-UHFFFAOYSA-N 4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-2-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-1H-pyrazol-5-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)O MGGVALXERJRIRO-UHFFFAOYSA-N 0.000 description 1
- DFGKGUXTPFWHIX-UHFFFAOYSA-N 6-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]acetyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)C1=CC2=C(NC(O2)=O)C=C1 DFGKGUXTPFWHIX-UHFFFAOYSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
This present invention provides a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method, the described method comprises the following steps:Siraitia grosvenorii water-removing, enzymolysis, homogenate extraction, complex enzyme enzymolysis, boil saccharification, dry finished product.The present invention is acted on by complex enzyme hydrolysis, under the premise of active ingredient is not destroyed, reduce the destruction to vitamin, the brew of product is improved, while is additionally arranged and boils saccharification step, is hydrolyzed to form liquefying starch using amylase, again by boiling, the rear bitter taste carried in mogroside V is eliminated, obtains the Siraitia grosvenorii fruit powder product with unique radix glycyrrhizae taste, product with stable quality.
Description
Technical field
The present invention relates to field of deep processing of farm products, particularly a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method.
Background technology
Siraitia grosvenorii medicine-food two-purpose history more than 300 years existing, is one of Guangxi Ways of Special Agricultural Products.At present.Extracted with fresh fruit
Mogroside is used for the replacement sweetener of the products such as luxury food, beverage, medicine.Since Siraitia grosvenorii fresh fruit easily rots to become
Matter, it is not easy to maintain, therefore generally enter market in the form of by Siraitia grosvenorii dry fruit.The processing method of Siraitia grosvenorii dry fruit is by Siraitia grosvenorii
Fresh fruit is placed in drying 8~10 days at 55~70 DEG C, and high temperature drying causes Siraitia grosvenorii dry fruit color and luster for dark yellow even iron cyan, and
With strong taste of traditional Chinese medicine.And high-temperature baking causes the serious loss of Siraitia grosvenorii nutritional ingredient, as tieed up life in Siraitia grosvenorii fresh fruit
Plain C content is usually 300~400mg/100g fresh fruits, and Vitamin C content is only 20mg/100g dry fruits after high-temperature baking.
Siraitia grosvenorii dry fruit has strong Chinese medicine to be charred taste, and store, take because high-temperature baking causes plurality of active ingredients to be lost
Band, inconvenient eating;Therefore it is low that a kind of high income, the destruction of vitamin are developed, the low Siraitia grosvenorii fruit powder product of production cost, popularization
Mass consumption, into the task of top priority.This patent finishes mainly around raw material in production, beats on the basis of fresh fructus momordicae
Enzymolysis after slurry, homogenate extraction, the enzymolysis of complex enzyme, inactivation, it is special boil saccharification, it is dry after obtain finished product, can obtain water-soluble
Property uniqueness radix glycyrrhizae taste Siraitia grosvenorii fruit powder product, no bitter taste, dissolvent residual is few, non agricultural chemical residuum, product with stable quality.
Chinese patent CN106923265A discloses a kind of preparation method of mangosteen powder, comprises the following steps:1) by hardship
After the drying of melon old leaf, crush;2) last layer balsam pear old leaf powder is uniformly spread on Siraitia grosvenorii fresh fruit surface;3) by the arhat of step 2)
Fruit is sent into micro-wave oven and is toasted, and power be 1000~2000W, and baking temperature is 40~50 DEG C, and baking time is 40~
120min;4) the supracutaneous balsam pear old leaf dry powder of Siraitia grosvenorii is brushed away, then beats powder, is mangosteen powder.Chinese patent
CN1810159A discloses a kind of fresh mangosteen powder and preparation method thereof, and fresh mangosteen powder is by ripe fresh fructus momordicae fruit through cold
Dry, crushing and processing are freezed to form.《Anhui agronomy circular》Article " a kind of high instant fresh arhat of sweet tea glycosides that 17th phase in 2011 delivers
The pilot scale research of fruit powder ", using seedless monordica grosvenori as raw material, preparation method is as follows for the research:Fresh fruit harvesting sorts → cleans screening
→ break fruit → centrifugation slagging-off → soybean dietary fiber → enzymatic treatment → enzyme deactivation → centrifugal clarification → vacuum concentration → freeze-drying.In
Trial product moisture is less than 3%, and total glycosides content is up to 9.96%, and sweet tea glycosides V content is up to 5.42%.《Food Science》2010 the 31st
The article " the grinding new preparation process of instant mangosteen powder " that phase delivers, the research by pot group type dynamic countercurrent extraction with UF membrane,
Concentration technique combines, for extracting the exploitation of Fructus Monordicae extract.Technique main route at this stage be water extraction or enzymolysis →
Cross film concentration → be directly condensed into fruit juice.Technologic easy to operate, brew is bad, and product has bitter taste, and vitamin content is low,
And crucial production cannot good quality control, cause the product quality produced unstable.
The content of the invention
Present invention optimizes the quality control of the key links such as extracting and developing, purifying, can obtain water-soluble unique radix glycyrrhizae
Taste Siraitia grosvenorii fruit powder product, i.e., the smell that last dry powder is dissolved in water out is radix glycyrrhizae taste, and no bitter taste, dissolvent residual is few, no agriculture
Medicine remains, product with stable quality.In order to overcome the shortcomings of the prior art, the present invention provides a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder
Preparation method.
The purpose of the present invention can be achieved through the following technical solutions:
Step 1, Siraitia grosvenorii water-removing;
Step 2, enzymolysis:Siraitia grosvenorii plus water are beaten, yeast, plant extract enzyme is added, is digested under the conditions of 40~55 DEG C
5~15 it is small when;
Step 3, homogenate extraction:By the enzymolysis liquid obtained by step 2 15~30 DEG C, 4000~6000R/min of rotating speed from
The heart extracts;
Step 4, complex enzyme zymohydrolysis:Extracting solution obtained by step 3 is added between pH value is transferred to 4.5~5.0 by acid, temperature
35~50 DEG C of degree, adds at least two in papain, cellulase, dextranase, when enzymolysis 3~5 is small;
Step 5, boils saccharification:Enzymolysis liquid obtained by step 4 is added into amylase, at 45~50 DEG C, pH value 6.0~
7.0, saccharification 2~3 it is small when, boil enzyme deactivation work, 100~125 DEG C boil 2~5 it is small when;
Step 6, cooling, dry finished product.
Preferably, in the step 1, the blanching condition is to finish in 70~75 DEG C of water.
Preferably, in the step 2, the additive amount of the plant extract enzyme for Siraitia grosvenorii gross weight 0.5 ‰~
1.2‰。
Preferably, in the step 3, the extraction time is 3 times, is extracted at intervals of two minutes once, every time 1 point of extraction
Clock, No. 3 extracting solutions is mixed, into final extracting solution.
Preferably, in the step 4, the enzyme additive amount is 0.1 ‰~the 0.8 ‰ of Siraitia grosvenorii gross weight.
Preferably, in the step 5, the enzyme additive amount is 0.4 ‰~the 0.6 ‰ of Siraitia grosvenorii gross weight.
Preferably, it is described to be concentrated to 30~35BRIX in the step 5.
Preferably, in the step 5, the acid is citric acid.
Preferably, in the step 6, the drying is spray drying.
Advantages of the present invention:
1. the present invention is acted on using complex enzyme hydrolysis, the destruction to vitamin is reduced, makes material water-soluble more preferable, improves
The brew of product.
2. the present invention, which is additionally arranged, boils saccharification step, it is hydrolyzed using amylase, gelatinized starch can be made after enzyme effect
Viscosity reduces rapidly, and becomes liquefying starch, then by boiling, eliminates the rear bitter taste carried in mogroside V, had
There is the Siraitia grosvenorii fruit powder product of unique radix glycyrrhizae taste.
3. Siraitia grosvenorii fruit powder product of the present invention has good water solubility, there is unique radix glycyrrhizae taste, no bitter taste, dissolvent residual is few,
Product with stable quality.
Embodiment
With reference to specific embodiment, make further details of elaboration to the present invention;Following embodiments are used to illustrate this hair
It is bright, but it is not limited to the scope of the present invention.
The Siraitia grosvenorii raw material that embodiment and comparative example use, measuring its glucoside V total contents with high performance liquid chromatography method is
4.6%.
Embodiment 1
1. weighing Siraitia grosvenorii 1kg, after finishing in 70 DEG C of water plus the mashing of 1kg pure water, solution add Angel dryness viable yeast
0.5g, plant extract enzyme 0.5g, when 40 DEG C of holdings 5 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 12.5 times of weight of fruit, motor speed are added
4000R/min, 15 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, and extraction 1 minute, No. 3 extracting solutions are mixed every time
Close, into final extracting solution;
3. total extracting solution hydrochloric acid tune pH value to 4.5~5.0, adds papain 0.1g, cellulase 0.1g, temperature is 35
DEG C, when enzymolysis 3 is small;
4. enzymolysis liquid first adds 0.4g amylase at 45 DEG C, pH value 6.0, when saccharification 2 is small, is heated to 100 DEG C, keeps 5
Minute, inactivation, lets cool room temperature, centrifuges, is concentrated to 30BRIX, solution keep boiling in 100 DEG C of temperature 2 it is small when;
5. solution is let cool to 25 DEG C, spray drying, obtains product.
Embodiment 2
1. weighing Siraitia grosvenorii 1kg, after finishing in 75 DEG C of water plus the mashing of 2kg pure water, solution add Angel dryness viable yeast
1.2g, plant extract enzyme 1.2g, when 55 DEG C of holdings 15 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13.5 times of weight of fruit, motor speed are added
6000R/min, 30 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, and extraction 1 minute, No. 3 extracting solutions are mixed every time
Close, into final extracting solution;
3. pH value is transferred to 5.0 by total extracting solution with concentration for 5% citric acid, cellulase 0.8g, dextranase 0.8g are added,
Temperature is 50 DEG C, when enzymolysis 5 is small;
4. enzymolysis liquid first adds amylase, pH value 7.0 at 50 DEG C, enzyme additive amount is the 0.6 ‰ of Siraitia grosvenorii gross weight, is saccharified
3 it is small when, be heated to 108 DEG C, kept for 5 minutes, inactivation, lets cool room temperature, centrifuges, is concentrated to 35BRIX, solution is in 125 DEG C of temperature
In degree keep boil 5 it is small when;
5. solution is let cool to 30 DEG C, spray drying, obtains product.
Embodiment 3
1. claiming Siraitia grosvenorii 1kg, the pure water mashing of a small amount of 1.5kg is added after finishing in 72 DEG C of water, solution adds Angel dryness
Viable yeast 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH value is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, papain 0.5g, dextranase 0.5g are added, it is fine
The plain enzyme 0.5g of dimension, temperature is 45 DEG C, when enzymolysis 4 is small;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Embodiment 4
1 claims Siraitia grosvenorii 1kg, and after finishing in 70 DEG C of water plus the mashing of 2kg pure water, solution add biology enzyme dryness viable yeast
1g, plant extract enzyme 1g, be held in 40 DEG C of water-baths 6 it is small when;
2 solution digested are put into flash extracter, add the water of arhat 13 times of weight of fruit, motor speed 5000R/
Min, is extracted 3 minutes under room temperature, is extracted 3 times, is extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed,
Into final extracting solution;
PH value is transferred to 4.5 by 3 total extracting solutions with concentration for 5% citric acid, adds papain 0.2g, dextranase 0.2g,
Temperature is 38 DEG C, when enzymolysis 3 is small;
4 enzymolysis liquids first add amylase 0.45g at 45 DEG C, and pH value 6.2, when saccharification 2 is small, is heated to 100 DEG C, keeps 5
Minute, inactivation, lets cool room temperature, centrifuges, is concentrated to 30BRIX, solution keep boiling in 108 DEG C of temperature 3 it is small when;
5 solution let cool 25 DEG C of room temperature, and spray drying, obtains product.
Embodiment 5
1 claims Siraitia grosvenorii 1kg, and the pure water mashing of 1kg is added after finishing in 75 DEG C of water, and solution adds dryness viable yeast 0.8g,
Composite plant extracts enzyme 0.2g, is maintained at 45 DEG C of water-bath, 8 it is small when;
2 solution digested are put into flash extracter, add the water of arhat 12.5 times of weight of fruit, motor speed 5000R/
Min, is extracted 3 minutes under room temperature, is extracted 3 times, is extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed,
Into final extracting solution;
PH value is transferred to 4.8 by 3 total extracting solutions with concentration for 5% citric acid tune, adds papain 0.2g, cellulase
0.3g, temperature are 46 DEG C, when enzymolysis 4 is small;
4 enzymolysis liquids first add amylase 0.5g at 48 DEG C, and pH value 6.8, when saccharification 2.5 is small, is heated to more than 100 DEG C,
Kept for 5 minutes, inactivation, lets cool room temperature, centrifuges, is concentrated to 32BRIX, solution keep boiling in 118 DEG C of temperature 3 it is small when;
5 solution let cool 28 DEG C of room temperature, and spray drying, obtains product.
Embodiment 6
1 weighs Siraitia grosvenorii 1kg, and after finishing in 75 DEG C of water plus the mashing of 2kg pure water, solution add dryness viable yeast 0.5g,
Plant extract enzyme 0.1g, composite plant extraction enzyme 0.1g, when enzymolysis holding 9 is small in 50 DEG C of water-baths.
2 solution digested are put into flash extracter, add the water of arhat 13.5 times of weight of fruit, motor speed 5000R/
Min, is extracted 3 minutes under room temperature, is extracted 3 times, is extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed,
Into final extracting solution;
PH value is transferred to 5.0 by 3 total extracting solutions with concentration for 5% citric acid, adds papain 0.4g, dextranase 0.15g, fine
The plain enzyme 0.3g of dimension, temperature is 40 DEG C, when enzymolysis 5 is small;
4 enzymolysis liquids first add amylase 0.6g at 50 DEG C, and pH value 6.5, when saccharification 3 is small, is heated to more than 100 DEG C, protects
Hold 5 minutes, inactivate, let cool room temperature, centrifuge, be concentrated to 35BRIX, solution keep boiling in 125 DEG C of temperature 5 it is small when;
5 solution let cool 30 DEG C of room temperature, and spray drying, obtains product.
Comparative example 1~2 is used to compare the technique effect that enzymolysis step obtains after Siraitia grosvenorii is beaten
Comparative example 1
1. weighing Siraitia grosvenorii 1kg, after finishing in 72 DEG C of water plus 1.5kg pure water is beaten;
2. the solution being beaten is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH value is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, papain 0.5g, dextranase 0.5g are added, it is fine
The plain enzyme 0.5g of dimension, temperature is 45 DEG C, when enzymolysis 4 is small;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 2
1. weighing Siraitia grosvenorii 1kg, after finishing in 72 DEG C of water plus the mashing of 1.5kg pure water, solution add plant extract enzyme
0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. total extracting solution concentration is 5% citric acid tune PH to 4.8, papain 0.5g, dextranase 0.5g, cellulose are added
Enzyme 0.5g, temperature are 45 DEG C, when enzymolysis 4 is small;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 3~6:For comparing the effect of the complex enzyme hydrolysis after juice extraction
Comparative example 3:Based on embodiment 3, the enzyme that is added in delete step 3, concrete operations are as follows:
1. weighing Siraitia grosvenorii 1kg, after finishing in 72 DEG C of water plus the mashing of 1.5kg pure water, solution add Angel dryness work ferment
Female 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. total extracting solution concentration is 5% citric acid tune PH to 4.8;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 4:It is multiple with papain substitution papain, dextranase, cellulase etc. in step 3 based on embodiment 3
Synthase, concrete operations are as follows:
1. claiming Siraitia grosvenorii 1kg, the pure water mashing of a small amount of 1.5kg is added after finishing in 72 DEG C of water, solution adds Angel dryness
Viable yeast 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH value is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, papain 0.5g is added, temperature is 45 DEG C, enzyme
Solve 4 it is small when;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 5:It is multiple with dextranase substitution papain, dextranase, cellulase etc. in step 3 based on embodiment 3
Synthase, concrete operations are as follows:
1. claiming Siraitia grosvenorii 1kg, the pure water mashing of a small amount of 1.5kg is added after finishing in 72 DEG C of water, solution adds Angel dryness
Viable yeast 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH value is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, dextranase 0.5g is added, temperature is 45 DEG C, enzyme
Solve 4 it is small when;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 6:Based on embodiment 3, with cellulase substitution papain, dextranase, cellulase etc. in step 3
Complex enzyme, concrete operations are as follows:
1. claiming Siraitia grosvenorii 1kg, the pure water mashing of a small amount of 1.5kg is added after finishing in 72 DEG C of water, solution adds Angel dryness
Viable yeast 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH value is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, cellulase 0.5g is added, temperature is 45 DEG C,
Digest 4 it is small when;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 5:Dextranase 0.5g is only added in step 3, remaining step is the same as embodiment 3
1. claiming Siraitia grosvenorii 1kg, the pure water mashing of a small amount of 1.5kg is added after finishing in 72 DEG C of water, solution adds Angel dryness
Viable yeast 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH value is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, papain 0.5g, dextranase 0.5g are added, it is fine
The plain enzyme 0.5g of dimension, temperature is 45 DEG C, when enzymolysis 4 is small;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when, have perfume (or spice)
Taste;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 7~9:With《Anhui agronomy circular》Article " a kind of high instant fresh sieve of sweet tea glycosides that 17th phase in 2011 delivers
Plant rennet that the pilot scale research of Chinese fruit powder " uses, pectinase enzymatic hydrolysis contrast
Comparative example 7
1. weighing Siraitia grosvenorii 1kg, after finishing in 72 DEG C of water plus the mashing of 1.5kg pure water, solution add Angel dryness work ferment
Female 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH value is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, plant rennet 0.15mL/L, pectin are added
Enzyme 0.2mL/L, hydrolysis temperature are 55 DEG C, reaction time 70min;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 8
1. weighing Siraitia grosvenorii 1kg, after finishing in 72 DEG C of water plus the mashing of 1.5kg pure water, solution add Angel dryness work ferment
Female 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH value is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, plant rennet 0.5g, dextranase are added
0.5g, hydrolysis temperature is 55 DEG C, when enzymolysis 4 is small;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 9
1. weighing Siraitia grosvenorii 1kg, after finishing in 72 DEG C of water plus the mashing of 1.5kg pure water, solution add Angel dryness work ferment
Female 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, pectase 0.5g, cellulase 0.5g, enzyme are added
It is 55 DEG C to solve temperature, when enzymolysis 4 is small;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, pH value 6.5, when saccharification 2.5 is small, is heated to 100 DEG C, keeps
5 minutes, inactivation, let cool room temperature, centrifuges, is concentrated to 33BRIX, solution keep boiling in 110 DEG C of temperature 4 it is small when, have perfume (or spice)
Taste;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 10 is used for after comparison digests the effect for boiling saccharification
Comparative example 10
1. weighing Siraitia grosvenorii 1kg, after finishing in 72 DEG C of water plus the mashing of 1.5kg pure water, solution add Angel dryness work ferment
Female 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH value is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, papain 0.5g, dextranase 0.5g are added, it is fine
The plain enzyme 0.5g of dimension, temperature is 45 DEG C, when enzymolysis 4 is small;
4. solution is let cool to 28 DEG C, spray drying, obtains product.
Comparative example 11
1. weighing Siraitia grosvenorii 1kg, after finishing in 72 DEG C of water plus the mashing of 1.5kg pure water, solution add Angel dryness work ferment
Female 0.8g, plant extract enzyme 0.8g, when 50 DEG C of holdings 9 are small in water-bath;
2. the solution digested is put into flash extracter, the water of arhat 13 times of weight of fruit, motor speed 5000R/ are added
Min, 25 DEG C are extracted 3 minutes, are extracted 3 times, are extracted at intervals of two minutes once, every time extraction 1 minute, and No. 3 extracting solutions are mixed, into
Final extracting solution;
3. pH value is transferred to 4.8 by total extracting solution with concentration for 5% citric acid, papain 0.5g, dextranase 0.5g are added, it is fine
The plain enzyme 0.5g of dimension, temperature is 45 DEG C, when enzymolysis 4 is small;
4. enzymolysis liquid first adds amylase 0.5g at 48 DEG C, when saccharification 2.5 is small, 100 DEG C are heated to, is kept for 5 minutes, gone out
It is living, room temperature is let cool, centrifuges, is concentrated to 33BRIX;
5. solution is let cool to 28 DEG C, spray drying, obtains product.
Example 1~6 and 1~11 gained Siraitia grosvenorii fruit powder of comparative example carry out following detection and scoring:
Brew and sensory evaluation scores:1g fruit powders are taken to be reconstituted with 100mL40 DEG C of warm water, gentle agitation 2 times, observation sample reconstitutes
And color and luster situation.Brew and sensory evaluation scores=brew scoring+sensory evaluation scores
Brew scores:Meet water easily to soak, entirely without agglomerate, no precipitation or suspended matter (5 points) after stirring;Have after stirring few
Measure agglomerate or a small amount of precipitation, suspended matter (3~4 points);Reconstitute that rear agglomerate is more, has precipitation or suspended matter (2~3 points).
Sensory evaluation scores:Finished product color and luster is in fresh fruit flesh color, the loose no agglomerate of powder, to reconstitute rear fresh fructus momordicae fruity obvious
(5 points);Finished product color and luster dark yellow, powder have to lump, reconstitutes rear general miscellaneous taste (3~4 points) on a small quantity;Finished product yellowish-brown, powder are a large amount of
Conglomeration, have after reconstituting and be substantially charred the miscellaneous taste such as taste (2~3 points).
V assay of mogroside:High performance liquid chromatography;
Vitamin C content measures:Using spectrophotometry;
Soluble solid content measures:Using compound microcapsule.
Concrete outcome such as following table:
Siraitia grosvenorii fruit powder sensory and physical and chemical index obtained by 1 embodiment of table and comparative example
Embodiment | Brew scores | Sensory evaluation scores | Taste | Vitamin C content | V content % of mogroside |
Embodiment 1 | 5 | 5 | Radix glycyrrhizae taste | 0.43 | 4.3 |
Embodiment 2 | 5 | 5 | Radix glycyrrhizae taste | 0.44 | 4.4 |
Embodiment 3 | 5 | 5 | Radix glycyrrhizae taste | 0.42 | 4.5 |
Embodiment 4 | 5 | 5 | Radix glycyrrhizae taste | 0.41 | 4.2 |
Embodiment 5 | 5 | 5 | Radix glycyrrhizae taste | 0.41 | 4.5 |
Embodiment 6 | 5 | 5 | Radix glycyrrhizae taste | 0.42 | 4.6 |
Comparative example 1 | 4 | 5 | Radix glycyrrhizae taste | 0.39 | 4.1 |
Comparative example 2 | 4 | 5 | Radix glycyrrhizae taste | 0.39 | 4.1 |
Comparative example 3 | 3 | 4 | Without radix glycyrrhizae taste | 0.38 | 4.0 |
Comparative example 4 | 3 | 4 | Without radix glycyrrhizae taste | 0.38 | 4.0 |
Comparative example 5 | 3 | 4 | Without radix glycyrrhizae taste | 0.39 | 4.0 |
Comparative example 6 | 3 | 4 | Without radix glycyrrhizae taste | 0.38 | 4.1 |
Comparative example 7 | 3 | 4 | Without radix glycyrrhizae taste | 0.20 | 3.8 |
Comparative example 8 | 3 | 4 | Without radix glycyrrhizae taste | 0.21 | 3.9 |
Comparative example 9 | 3 | 4 | Without radix glycyrrhizae taste | 0.23 | 3.9 |
Comparative example 10 | 5 | 4 | Bitter taste afterwards | 0.38 | 4.2 |
Comparative example 11 | 5 | 4 | Bitter taste afterwards | 0.38 | 4.2 |
Conclusion
1. enzymolysis is evaluated after Siraitia grosvenorii mashing
Compared with the present invention, after the omission mashing of comparative example 1~2 after enzymolysis step, in the case where lacking yeast, it is impossible to will
Starch resolves into pyruvic acid, is unfavorable for follow-up enzymatic reaction, is digested after Siraitia grosvenorii mashing of the present invention, the lower generation third of yeast effect
Ketone acid, while with resolving into the monose material such as glucose, fructose, ribose, rhamnose under the synergy of plant extract enzyme.
2. the complex enzyme hydrolysis evaluation of effect after juice extraction
Comparative example 3~6 has lacked the complex enzyme hydrolysis effect after juice extraction, the decline that brew scoring occurs, clarification effect
Fruit is not ideal enough, and main cause is a lack of the effect of the complex enzymes such as papain, cellulase, dextranase, and clarity of solution declines,
Solid content containing band is excessive, influences the brew of product;And the further enzymolysis of the present invention, do not destroying active ingredient premise
Under, make material water-soluble more preferable.
On the other hand, comparative example 3~6 saves the complex enzyme hydrolysis step after juice extraction, is lacked in the Siraitia grosvenorii fruit powder of gained
Weary radix glycyrrhizae taste smell, and the synergy of complex enzyme is used in the present invention, high molecular protein is degraded, while will carry
Part monose, micromolecule polypeptide in liquid is taken to be catalyzed, beneficial to saccharification below so as to obtain the arhat with radix glycyrrhizae taste smell
Fruit powder.
3. the alternative evaluation of plant rennet, pectase
Comparative example 7~9 substitutes the complex enzyme of the present invention using plant rennet, pectase, plant rennet, fruit
The main functions such as glue enzyme are exactly to clarify, pectin and albumen in decomposing solution, but the scoring of product brew is relatively poor, water-soluble
It is bad.There is the decline replied in Vitamin C content in comparative example 7~9 at the same time, because the best use of of protease, pectase
Temperature is higher, and vitamin C is destroyed at high temperature, can also dissolution excessive tannic acid and aromatic substance, product is carried bitter taste.
4. saccharification evaluation is boiled after enzymolysis
In comparative example 10~11, due to having lacked the step of boiling saccharification, the monose obtained in complex enzyme hydrolysis step, small point
Sub- polypeptide is not converted further, bitter taste after resulting product occurs;And the present invention uses shallow lake in saccharification is boiled
Powder enzyme is hydrolyzed, α~Isosorbide-5-Nitrae~glycosidic bond inside hydrolysis starch, and hydrolysate is dextrin, oligosaccharide and monose, enzyme effect
It can reduce rapidly the viscosity of gelatinized starch afterwards, become liquefying starch.Again by boiling, eliminate and carried in mogroside V
Rear bitter taste, obtain the Siraitia grosvenorii fruit powder product with unique radix glycyrrhizae taste.
Although above the present invention is made to retouch in detail with general explanation, embodiment and experiment
State, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Scope.
Claims (9)
1. a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method, it is characterised in that include the following steps:
Step 1, Siraitia grosvenorii water-removing;
Step 2, enzymolysis:Siraitia grosvenorii plus water are beaten, add yeast, plant extract enzyme, digest 5 under the conditions of 40~55 DEG C~
15 it is small when;
Step 3, homogenate extraction:Enzymolysis liquid obtained by step 2 is carried in 15~30 DEG C, 4000~6000R/min of rotating speed centrifugations
Take;
Step 4, complex enzyme zymohydrolysis:Extracting solution obtained by step 3 is added between pH value is transferred to 4.5~5.0 by acid, temperature 35
~50 DEG C, at least two in papain, cellulase, dextranase are added, when enzymolysis 3~5 is small;
Step 5, boils saccharification:Enzymolysis liquid obtained by step 4 is added into amylase, at 45~50 DEG C, pH value 6.0~7.0 is sugared
Change 2~3 it is small when, boil enzyme deactivation work, 100~125 DEG C boil 2~5 it is small when;
Step 6, cooling, dry finished product.
2. a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method as claimed in claim 1, in the step 1, the water-removing bar
Part is to finish in 70~75 DEG C of water.
3. a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method as claimed in claim 1, in the step 2, the plant carries
The additive amount for taking enzyme is 0.5 ‰~the 1.2 ‰ of Siraitia grosvenorii gross weight.
4. a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method as claimed in claim 1, in the step 3, the extraction time
For 3 times, extract once, every time extraction 1 minute, No. 3 extracting solutions are mixed, into final extracting solution at intervals of two minutes.
5. a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method as claimed in claim 1, in the step 4, enzyme addition
Measure 0.1 ‰ for Siraitia grosvenorii gross weight~0.8 ‰.
6. a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method as claimed in claim 1, in the step 5, the enzyme additive amount
For 0.4 ‰~the 0.6 ‰ of Siraitia grosvenorii gross weight.
It is described to be concentrated to 30 in the step 5 7. a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method as claimed in claim 1
~35BRIX.
8. a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method as claimed in claim 1, in the step 5, the acid is lemon
Lemon acid.
9. a kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method as claimed in claim 1, in the step 6, the drying is spray
Mist is dried.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711372500.8A CN107927785A (en) | 2017-12-19 | 2017-12-19 | A kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711372500.8A CN107927785A (en) | 2017-12-19 | 2017-12-19 | A kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107927785A true CN107927785A (en) | 2018-04-20 |
Family
ID=61942346
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711372500.8A Pending CN107927785A (en) | 2017-12-19 | 2017-12-19 | A kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107927785A (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09234016A (en) * | 1996-02-29 | 1997-09-09 | Takara Shuzo Co Ltd | Rakanka fruit extract and its production |
CN101200753A (en) * | 2007-08-09 | 2008-06-18 | 桂林惠通生物科技有限公司 | Fructus momordicae extract with mogroside V content being more than or equal to 40% and preparation method thereof |
CN101664138A (en) * | 2009-09-27 | 2010-03-10 | 何伟平 | Fructus momordicae instant powder and preparation method thereof |
CN107397103A (en) * | 2017-08-25 | 2017-11-28 | 湖南华诚生物资源股份有限公司 | A kind of preparation method of Momordica grosvenori decolouring flavor inspissated juice |
-
2017
- 2017-12-19 CN CN201711372500.8A patent/CN107927785A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09234016A (en) * | 1996-02-29 | 1997-09-09 | Takara Shuzo Co Ltd | Rakanka fruit extract and its production |
CN101200753A (en) * | 2007-08-09 | 2008-06-18 | 桂林惠通生物科技有限公司 | Fructus momordicae extract with mogroside V content being more than or equal to 40% and preparation method thereof |
CN101664138A (en) * | 2009-09-27 | 2010-03-10 | 何伟平 | Fructus momordicae instant powder and preparation method thereof |
CN107397103A (en) * | 2017-08-25 | 2017-11-28 | 湖南华诚生物资源股份有限公司 | A kind of preparation method of Momordica grosvenori decolouring flavor inspissated juice |
Non-Patent Citations (1)
Title |
---|
杨洪元,等: "酶解生产鲜罗汉果速溶粉工艺研究", 《安徽农业科学》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103719880B (en) | Preparation method of high-activity purple sweet potato dietary fiber | |
CN109717340A (en) | A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis | |
CN105249086B (en) | A kind of preparation process of the red date concentrated juice of high cAMP contents | |
CN101940306B (en) | Method for producing jerusalem artichoke whole powder | |
KR101437608B1 (en) | Grain Syrup Comprising Rice Ipguk and Method for Preparing the Same | |
CN102344872B (en) | Method for preparing sweet potato yellow wine containing anthocyanidin | |
KR100893433B1 (en) | Preparation method for fermented garlic and food composition containing the same | |
CN101889710B (en) | Method for preparing mashed purple sweet potato solid beverage | |
KR20160075467A (en) | Ginseng food including psicose and method of preparing the same | |
CN109123261A (en) | One kind is rich in dietary fiber Kiwi berry composite beverage and preparation method thereof | |
KR102219727B1 (en) | Manufacturing method of grain syrup comprising ripe persimmon | |
CN111587974A (en) | A beverage | |
Shavakhi et al. | Enzymatic maceration and liquefaction of pumpkin (Cucurbita moschata L.) flesh for the preparation of a suitable base feed for spray drying | |
CN110101045A (en) | A kind of application of the full powder of black carrot of the preparation method and its preparation of the full powder of black carrot rich in anthocyanidin in food | |
CN107927785A (en) | A kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method | |
CN101569340A (en) | Method for preparing tea by fermenting yacon leaves with biological enzyme | |
JP2002027909A (en) | Purple sweet potato dry flake and method for producing the same, and purple sweet potato condensed extract and method for producing the same | |
KR101681495B1 (en) | Manufacturing method for functional food using yam and functional food thereof | |
KR102065502B1 (en) | Method of Preparing Ginseng Syrup | |
JP7426651B2 (en) | Method for producing sweet potato juice and sweet potato juice | |
CN107319060A (en) | A kind of processing method of root of kudzu vine instant tea granule | |
KR20220146770A (en) | Manufacturing process of sweet persimmon syrup | |
KR20220125973A (en) | Manufacturing method of grain syrup with hibiscus manihot | |
CN113331332A (en) | Dragon fruit stem polysaccharide solid beverage and preparation method thereof | |
CN106360722A (en) | Nori extraction composition capable of loosening bowel to relieve constipation and preparation method of Nori extraction composition |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180420 |
|
RJ01 | Rejection of invention patent application after publication |