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 PDF

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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
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siraitia grosvenorii
radix glycyrrhizae
small
fruit powder
water
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赵军
杨文国
张林凤
杨美英
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GUILIN LAIYIN BIOTECHNOLOGY CO Ltd
Guilin Layn Natural Ingredients Corp
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GUILIN LAIYIN BIOTECHNOLOGY CO Ltd
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    • 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

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  • 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)
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  • 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

A kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method
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.
CN201711372500.8A 2017-12-19 2017-12-19 A kind of radix glycyrrhizae taste Siraitia grosvenorii fruit powder preparation method Pending CN107927785A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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

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