CN110292071A - A kind of Yoghourt and preparation method thereof containing citrus peel fibres and tea polyphenols - Google Patents
A kind of Yoghourt and preparation method thereof containing citrus peel fibres and tea polyphenols Download PDFInfo
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- CN110292071A CN110292071A CN201910682244.5A CN201910682244A CN110292071A CN 110292071 A CN110292071 A CN 110292071A CN 201910682244 A CN201910682244 A CN 201910682244A CN 110292071 A CN110292071 A CN 110292071A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The present invention relates to a kind of Yoghourt and preparation method thereof containing citrus peel fibres and tea polyphenols, tangerine peel is combined into high pressure microjet homogeneous technology with acidolysis, micro/nano level tangerine peel dietary fiber powder is made, its excellent characterization of adsorption and tea polyphenols form stable citrus peel fibres/tea polyphenols composite solution, it is mixed with fresh milk, lactobacillus-fermented, Yoghourt is made.The shortcomings that tea polyphenols is that oxidizable, stability is poor, and body bioavailability is low；And dietary fiber is protected polyphenol carrier, adsorbable tea polyphenols are simultaneously transported to colon, play its physiological function.The present invention can protect polyphenol by gastrointestinal tract by citrus peel fibres/tea polyphenol compound, and release in colon, be absorbed and utilized together with tangerine peel dietary fiber by enteric microorganism.Citrus peel fibres/tea polyphenol compound can be used as novel prebiotics and apply in Yoghourt, and product is not only able to maintain taste and flavor, Shelf-life, moreover it is possible to which the effect of strengthening its anti-oxidant, prebiotic and weight-reducing has good market potential.
Description
Technical field
The present invention relates to a kind of Yoghourts and preparation method thereof, and in particular to a kind of Yoghourt containing citrus peel fibres and tea polyphenols
And preparation method thereof, belong to food processing technology field.
Background technique
Tea polyphenols (Tea polyphenols, TP) are the important activity ingredients contained by tealeaves, are had in removing machine body certainly
By base, delay the bioactive functions such as body aging, prevention cardiovascular disease, anti-cancer.Catechin (Catechins) is tea polyphenols
In most important polyphenol substance, mainly include epicatechin (Epicatechin, EC), epigallocatechin
(Epigallocatechin, EGC), L-Epicatechin gallate (Epicatechin gallate, ECG) and epi-nutgall
Catechin and gallate (Epigallocatechin gallate, EGCG).Tea polyphenols are as a kind of important functional activity
Ingredient is widely used in varieties of food items.However tea polyphenols in food production, storage and enter human consumption system
Destruction is easily oxidized during system, to cause its bioavailability extremely low.How tea-polyphenol bio-activity is protected
Hot spot as current food processing research.
Dietary fiber is the functional plants ingredient that another attracts attention, processing of farm products waste, including pericarp,
Shell and fruit seed etc. can all become important natural dietary fiber source.Citrus production is one of the Important Agricultural industry in China,
Orange peel accounts for about a quarter of citrus total weight, is the Main By product in citrus secondary industry.Studies have shown that orange peel meals
Food fiber contains the soluble dietary fiber of higher proportion, therefore is one relative to the more Utopian meals of grain dietary fiber
Eat fiber product.In recent years, studies at home and abroad show that dietary fiber is the natural carrier of polyphenol, dietary fiber passes through non-with polyphenol
Covalent bond effect power forms stable compound, and the biological stability and bioactivity of polyphenol can be improved.Cell-wall components and polyphenol
Between interaction mainly pass through the non-covalent bond effects such as hydrogen bond, hydrophobic interaction, ionization power and enzymatic or
The covalent bond effect power of the o-quinone mechanisms mediate of non-enzymatic oxidation is combined into.
Natural dietary fiber is relatively weak to the joint efficiency of tea polyphenols, and dietary fiber is excessively added to food quality
A degree of destruction is caused, these factors all limit dietary fiber as tea polyphenols protectiveness carrier in novel foodstuff
Using.Dietary fiber is modified, the adsorption capacity of dietary fiber can be promoted.The method of modifying of dietary fiber being divided into
It learns modified, bio-modification and physical modification three categories, physical modification is to study more a kind of method of modifying at present.Wherein, it moves
State super-voltage micro jet technology (Dynamic high pressure microfluidization, DHPM) is one emerging
Physical modification technology, it can fluid mixture material carry out intensive shear, high-speed impact, pressure instantaneous relase, the higher-order of oscillation, swollen
The a series of comprehensive functions such as quick-fried and air pocket, to play good ultramicronising, microemulsified and homogenization effect.It is super by dynamic
After HIGH PRESSURE TREATMENT, granularity is significantly reduced in dietary fiber, and water soluble dietary fiber content increases, and retention ability holds the physics and chemistry such as oily power
Property is improved, stability enhancing.The smaller dietary fiber of granularity is added in varieties of food items, in addition to being able to satisfy people to benefit
Fill the demand of high-quality dietary fiber, moreover it is possible to improve the mouthfeel of food, improve stability, and not occur with any of them ingredient to people
The unfavorable physical and chemical reaction of body, therefore the exploitation of all kinds of high fine functional food can be widely used in.
In recent years, polyphenol can be protected completely by being formed by compound after multinomial research discovery dietary fiber is in conjunction with polyphenol
It releases by gastrointestinal tract, and in colon, is absorbed and utilized together with dietary fiber by enteric microorganism.Therefore, fiber
The stable compound formed with polyphenol, can be used as novel prebiotics and applies in Yoghourt, have good market potential.Meanwhile
Tea polyphenols are inhibited to the harmful microorganism in Yoghourt, while not influencing the growth of probiotics again, therefore can be effective
The shelf life of ground extension Yoghourt.However, limiting dietary fiber and tea polyphenols due to the research for lacking preparing craft method
Efficient utilization in Yoghourt.
Summary of the invention
In order to meet the needs of consumer is to healthy food, and the technical problem that solution is above-mentioned, the purpose of the present invention is
A kind of Yoghourt and preparation method thereof containing citrus peel fibres and tea polyphenols is provided.Preparation method of the invention is easy, is conducive to work
Industry metaplasia produces, and realizes the comprehensive high-efficiency utilization to tangerine peel.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt of the invention, it is characterised in that preparation step is as follows:
(1) using the impurity and fruit wax of ultrasonic cleaning removal tangerine peel exocuticle, by being tentatively crushed after drying, 40-60 mesh is crossed
Sieve, obtains tangerine peel coarse powder；
(2) the tangerine peel coarse powder by step (1) preparation combines high pressure microjet homogeneous technology using acidolysis, and micro/nano level tangerine peel is made
Dietary fiber powder, and mixed in proportion with tea polyphenol extract object powder, distilled water, it is compound molten that citrus peel fibres/tea polyphenols are made
Liquid；
It (3) is that 2%-5% is added to fresh milk according to volume ratio by citrus peel fibres made from step (2)/tea polyphenols composite solution
In, ratio is that white granulated sugar is added in 5%-7% by weight, and homogeneous stirring mixes, and handle 30min under the conditions of 80 DEG C, then cooling
To 43 DEG C, citrus peel fibres/tea polyphenols milk is made；
(4) by the citrus peel fibres of step (3)/tea polyphenols milk, the inoculum concentration inoculating lactic acid bacterium for being 1%-2% according to weight rate, 43
DEG C fermentation 7-9h, be made the Yoghourt containing citrus peel fibres and tea polyphenols, be cooled to 4 DEG C, cryopreservation.
Wherein, tangerine peel described in step (1) is the pericarp of loose-skin orange, shaddock and orange.
Acidolysis described in step (2) mixes tangerine peel coarse powder and 2 mol/L according to the ratio that w/v is 1: 4-5
Food-grade citric acid or hydrochloric acid solution, acidolysis pre-processes 2-3 h in 66-73 DEG C of bath temperature, is then cleaned with clear water to pH
Value is neutrality；The w/v is kg/L.
High pressure microjet homogeneous technology described in step (2), pressure condition are 100 Mpa, cycle-index 2 ~ 3 times, are lyophilized.
Micro/nano level tangerine peel dietary fiber powder described in step (2), soluble dietary fiber ratio are not higher than 15%,
Powder diameter size is 0.50 ~ 10.0 μm.
Tea polyphenol extract object powder described in step (2), the contents of tea polyphenols are not less than 96%, and wherein catechin content is not
Lower than 60%, total plate count is less than 1000 cfu/g.
Citrus peel fibres described in step (2)/tea polyphenols composite solution preparation: by micro/nano level tangerine peel food fibre powder
End, tea polyphenol extract object powder and distilled water are 3: 1: 10 mixing according to weight ratio, are kept away in 4 DEG C of environment with 100 rpm speed
Light persistently stirs 1 ~ 6 h.
The stirring of homogeneous described in step (3), revolving speed are 2000 rpm, stir 10 min.
Yoghourt containing citrus peel fibres and tea polyphenols described in step (4), the wherein content of tea polyphenols and tangerine peel dietary fiber
It is not less than 200 μ g/mL and 0.03 g/mL respectively.
Advantages of the present invention and the utility model has the advantages that the present invention by tangerine peel by acidolysis combine high pressure microjet homogeneous technology be made
Micro/nano level tangerine peel dietary fiber powder, and mixed in proportion with tea polyphenol extract object powder, distilled water, in low-temperature dark condition
Under obtained citrus peel fibres/tea polyphenols composite solution is sufficiently stirred.In citrus peel fibres/tea polyphenols composite solution, micro/nano level tangerine
Hide fiber powder is since fiber diameter is small, surface area is big, surface active groups are more, can be with tea polyphenols stable knot in several ways
It closes, in Yoghourt fermentation, store and play good protection to the biological stability and utilization rate of tea polyphenols during edible
Effect.In addition to this, citrus peel fibres powder is also able to satisfy demand of the people to the high-quality dietary fiber of supplement, and improves the mouth of Yoghourt
Sense.Our research indicate that citrus peel fibres/tea polyphenol compound can not only effectively promote the taste and flavor of product, extends and produce
Product shelf life, moreover it is possible to the health efficacies such as anti-oxidant, prebiotic and weight-reducing of further enhanced products.
In conclusion advantages of the present invention is as follows:
1) micro/nano level tangerine peel dietary fiber powder is made using acidolysis joint high pressure microjet homogeneous technology in tangerine peel by the present invention,
It has been obviously improved the adsorption capacity of fiber, and can act on forming stable compound by self assembly with tea polyphenols, has effectively been overcome
The low technical problem of the oxidizable and bioavailabilities of tea polyphenols.
2) the carrier protection polyphenol that micro/nano level citrus peel fibres prepared by the present invention can be used as tea polyphenols passes through gastrointestinal tract, and
It releases in colon, is absorbed and utilized together with tangerine peel dietary fiber by enteric microorganism, be obviously improved Yoghourt to intestines
The beneficial function in road.
3) 15% or more the soluble dietary fibre content contained in tangerine peel dietary fiber prepared by the present invention, is cereal meals
2 times for eating fiber, therefore can be used as more good dietary fiber supplement and be applied in Yoghourt, and more preferably mouth can be formed
Sense.
4) Yoghourt prepared by the present invention containing citrus peel fibres and tea polyphenols has been opened up and has contained citrus and tealeaves active material
Healthy Yoghourt new product, technology of preparing simplicity, it can be achieved that industrialization production.
Detailed description of the invention
Fig. 1 is the preparation process flow schematic diagram of the invention containing citrus peel fibres Yu tea polyphenols Yoghourt.
Specific embodiment
The present invention will be further described in detail with reference to the specific embodiments.
The most critical design of the present invention is: the micro/nano level tangerine peel dietary fiber and tea polyphenols that are prepared using new technology,
Stable compound is formd by self assembly mode, is applied in Yoghourt as novel high-quality prebiotics.The method overcome tea
The low problem of bioavailability after polyphenol is oxidizable, stability is poor and body absorption.Through detecting, contain citrus peel fibres and tea polyphenols
Yoghourt polyphenol content (ug/mL), dietary fiber content (mg/mL) and DPPH Scavenging activity (%) be respectively 222.6 ±
16.9,368.9 ± 26.7 and 87.80 ± 6.80；And compareing the corresponding content of Yoghourt is respectively 0.93 ± 0.11,6.1 ± 1.8
With 6.05 ± 11.1.
Yoghourt containing citrus peel fibres and tea polyphenols can not only effectively keep good taste and flavor, and containing abundant
Dietary fiber and tea polyphenols, the health efficacies such as the anti-oxidant, prebiotic of the product of Yoghourt and weight-reducing can be effectively improved, and extend production
Product shelf life has good market potential.The present invention contains preparation process flow such as Fig. 1 of citrus peel fibres Yu tea polyphenols Yoghourt
It is shown.
A kind of embodiment 1: preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt, comprising the following steps:
The selection of 1.1 raw materials
Select tangerine peel, tea polyphenol extract object powder, fresh milk, lactic acid bacteria as raw material, raw material is bought by market；
1.2 preparation method
1.2.1 the pretreatment of tangerine peel:
Using the impurity and fruit wax of ultrasonic cleaning removal tangerine peel exocuticle, by being tentatively crushed after drying, 60 meshes is crossed, are obtained
Tangerine peel coarse powder.
1.2.2 the preparation of nano-dietary fiber:
Micro/nano level tangerine peel food fibre powder is made using acidolysis joint high pressure microjet homogeneous technology in above-mentioned tangerine peel coarse powder
End.Firstly, according to 1:5(w/v) ratio mixing tangerine peel coarse powder and 2 mol/L food-grade citric acid solution, in bath temperature 70
Acidolysis pre-processes 2 h in DEG C, and it is neutral for then being cleaned with clear water to pH value.Citrus peel fibres after acidolysis are further passed through micro-
Jet stream homogenization, pressure condition are 100 Mpa, and cycle-index 2 times, be micro/nano level tangerine peel food fibre powder after freeze-drying
End.
1.2.3 citrus peel fibres/tea polyphenol compound preparation:
By above-mentioned micro/nano level tangerine peel dietary fiber powder and tea polyphenol extract object powder and distilled water according to weight ratio 3: 1:
10 are mixed, and persistently stir 3 h in being protected from light low temperature (4 DEG C) environment with 100 rpm speed, promote citrus peel fibres to tea polyphenols
Absorption, form stable citrus peel fibres/tea polyphenol compound.
1.2.4 the allotment of Yoghourt raw material:
By above-mentioned citrus peel fibres/tea polyphenols composite solution, it is added according to 3% volume ratio into fresh milk, weight ratio is separately added
The white granulated sugar of rate 5%, homogeneous stir process (2000 rpm, 10 min), which is realized, to be mixed, and handles 30min under the conditions of 80 DEG C, with
After be cooled to 43 DEG C.
1.2.5 prepared by Yoghourt fermentation:
According to the inoculum concentration inoculating lactic acid bacterium of weight rate 1% in above-mentioned Yoghourt raw material, ferment 8h, or fermentation to pH value is
4.6, Yoghourt is formed, 4 DEG C of cryopreservations are cooled to.
A kind of embodiment 2: preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt, comprising the following steps:
The selection of 1.1 raw materials
Select tangerine peel, tea polyphenol extract object powder, fresh milk, lactic acid bacteria as raw material, raw material is bought by market；
1.2 preparation method
1.2.1 the pretreatment of tangerine peel:
Using the impurity and fruit wax of ultrasonic cleaning removal tangerine peel exocuticle, by being tentatively crushed after drying, 50 meshes is crossed, are obtained
Tangerine peel coarse powder.
1.2.2 the preparation of nano-dietary fiber:
Micro/nano level tangerine peel food fibre powder is made using acidolysis joint high pressure microjet homogeneous technology in above-mentioned tangerine peel coarse powder
End.Firstly, according to 1:4(w/v) ratio mixing tangerine peel coarse powder and 2 mol/L food-grade citric acid solution, in bath temperature 75
Acidolysis pre-processes 3 h in DEG C, and it is neutral for then being cleaned with clear water to pH value.Citrus peel fibres after acidolysis are further passed through micro-
Jet stream homogenization, pressure condition are 100 Mpa, and cycle-index 3 times, be micro/nano level tangerine peel food fibre powder after freeze-drying
End.
1.2.3 citrus peel fibres/tea polyphenol compound preparation:
By above-mentioned micro/nano level tangerine peel dietary fiber powder and tea polyphenol extract object powder and distilled water according to weight ratio 3: 1:
10 are mixed, and persistently stir 5 h in being protected from light low temperature (4 DEG C) environment with 100 rpm speed, promote citrus peel fibres to tea polyphenols
Absorption, form stable citrus peel fibres/tea polyphenol compound.
1.2.4 the allotment of Yoghourt raw material:
By above-mentioned citrus peel fibres/tea polyphenols composite solution, it is added according to 5% volume ratio into fresh milk, weight ratio is separately added
The white granulated sugar of rate 7%, homogeneous stir process (2000 rpm, 10 min) realization mixes well, and handles under the conditions of 80 DEG C
30min is then cooled to 43 DEG C.
1.2.5 prepared by Yoghourt fermentation:
According to the inoculum concentration inoculating lactic acid bacterium of weight ratio 2% in above-mentioned Yoghourt raw material, ferment 7h, until pH value is 4.6, shape
At Yoghourt, it is cooled to 4 DEG C of cryopreservations.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (10)
1. a kind of preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt, it is characterised in that preparation step is as follows:
(1) using the impurity and fruit wax of ultrasonic cleaning removal tangerine peel exocuticle, by being tentatively crushed after drying, 40-60 mesh is crossed
Sieve, obtains tangerine peel coarse powder；
(2) the tangerine peel coarse powder by step (1) preparation combines high pressure microjet homogeneous technology using acidolysis, and micro/nano level tangerine peel is made
Dietary fiber powder, and mixed in proportion with tea polyphenol extract object powder, distilled water, it is compound molten that citrus peel fibres/tea polyphenols are made
Liquid；
It (3) is that 2%-5% is added to fresh milk according to volume ratio by citrus peel fibres made from step (2)/tea polyphenols composite solution
In, ratio is that white granulated sugar is added in 5%-7% by weight, and homogeneous stirring mixes, and handle 30min under the conditions of 80 DEG C, then cooling
To 43 DEG C, citrus peel fibres/tea polyphenols milk is made；
(4) by the citrus peel fibres of step (3)/tea polyphenols milk, the inoculum concentration inoculating lactic acid bacterium for being 1%-2% according to weight rate, 43
DEG C fermentation 7-9h, be made the Yoghourt containing citrus peel fibres and tea polyphenols, be cooled to 4 DEG C, cryopreservation.
2. a kind of preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt according to claim 1, which is characterized in that step
Suddenly tangerine peel described in (1) is the pericarp of loose-skin orange, shaddock and orange.
3. a kind of preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt according to claim 1, which is characterized in that step
Suddenly acidolysis described in (2) mixes the food-grade lemon of tangerine peel coarse powder and 2 mol/L according to the ratio that w/v is 1: 4-5
Acid or hydrochloric acid solution, acidolysis pre-processes 2-3 h in 66-73 DEG C of bath temperature, and it is neutral for then being cleaned with clear water to pH value；Institute
Stating w/v is kg/L.
4. a kind of preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt according to claim 1, which is characterized in that step
Suddenly high pressure microjet homogeneous technology described in (2), pressure condition are 100 Mpa, cycle-index 2 ~ 3 times, are lyophilized.
5. a kind of preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt according to claim 1, which is characterized in that step
Suddenly micro/nano level tangerine peel dietary fiber powder described in (2), soluble dietary fiber ratio are not higher than 15%, and powder diameter is big
Small is 0.50 ~ 10.0 μm.
6. a kind of preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt according to claim 1, which is characterized in that step
Suddenly the content of tea polyphenol extract object powder described in (2), tea polyphenols is not less than 96%, and wherein catechin content is not less than 60%, bacterium
Sum is fallen less than 1000 cfu/g.
7. a kind of preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt according to claim 1, which is characterized in that step
Suddenly citrus peel fibres described in (2)/tea polyphenols composite solution preparation: micro/nano level tangerine peel dietary fiber powder, tea polyphenols are mentioned
Object powder and distilled water are taken, is 3: 1: 10 mixing according to weight ratio, is protected from light lasting stirring 1 in 4 DEG C of environment with 100 rpm speed
~6 h。
8. a kind of preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt according to claim 1, which is characterized in that step
Suddenly homogeneous described in (3) stirs, and revolving speed is 2000 rpm, stirs 10 min.
9. a kind of preparation method containing citrus peel fibres Yu tea polyphenols Yoghourt according to claim 1, which is characterized in that step
Suddenly the Yoghourt containing citrus peel fibres and tea polyphenols described in (4), wherein the content of tea polyphenols and tangerine peel dietary fiber is not less than respectively
200 μ g/mL and 0.03 g/mL.
10. the Yoghourt containing citrus peel fibres and tea polyphenols that either as described in claim 1-9 prepared by method.
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| CN112586676A (en) * | 2020-12-15 | 2021-04-02 | 南昌大学 | Method for preparing unfermented choerospondias axillaris flavor whole-bean soymilk |
| CN114365767A (en) * | 2022-02-15 | 2022-04-19 | 江西师范大学 | Light-eating milk shake and preparation method thereof |
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| 郑文新等: "粮食加工副产品中可溶性膳食纤维制备的研究进展", 《粮食与饲料工业》 * |
| 陈军等: "动态高压微射流在食品大分子改性方面的应用", 《中国农业科技导报》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586676A (en) * | 2020-12-15 | 2021-04-02 | 南昌大学 | Method for preparing unfermented choerospondias axillaris flavor whole-bean soymilk |
| CN112586676B (en) * | 2020-12-15 | 2022-05-17 | 南昌大学 | Method for preparing unfermented choerospondias axillaris flavor whole-bean soymilk |
| CN114365767A (en) * | 2022-02-15 | 2022-04-19 | 江西师范大学 | Light-eating milk shake and preparation method thereof |
| CN114365767B (en) * | 2022-02-15 | 2023-12-08 | 江西师范大学 | Light milk shake and preparation method thereof |
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