CN114403404A - Ergothioneine concentrated jam with anti-aging effect and preparation method thereof - Google Patents
Ergothioneine concentrated jam with anti-aging effect and preparation method thereof Download PDFInfo
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- CN114403404A CN114403404A CN202210065896.6A CN202210065896A CN114403404A CN 114403404 A CN114403404 A CN 114403404A CN 202210065896 A CN202210065896 A CN 202210065896A CN 114403404 A CN114403404 A CN 114403404A
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Images
Classifications
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses ergothioneine concentrated jam with an anti-aging effect and a preparation method thereof, and belongs to the field of foods. The concentrated jam contains 0.0001-0.2% of ergothioneine as antioxidant, and is prepared by the following steps: selecting raw materials, peeling and removing cores, juicing and pulping, heating and concentrating, mixing and concentrating, canning and sealing, sterilizing, cooling and checking, wherein an antioxidant is added in the heating and concentrating step, wherein ergothioneine, a certain amount of water and sorbitol are added into pulped fruit pulp in proportion, heating and concentrating are carried out for 10-20min at the temperature of 80-90 ℃, other mixing materials and the balance of water are added, and then heating and concentrating are carried out for 10-15min at the same temperature. The ergothioneine concentrated jam contains the ergothioneine with specific content, has the effects of resisting oxidation and free radicals compared with the traditional jam, and can resist and delay the aging process of a human body to a certain extent after being ingested.
Description
Technical Field
The invention relates to ergothioneine concentrated jam with an anti-aging effect and a preparation method thereof, and belongs to the field of foods.
Background
With the improvement of living standard and the rapid advance of China to aging society, people pay more and more attention to anti-aging maintenance, and the anti-aging market will lead the future. In fact, anti-aging has become the category with the greatest potential for the fastest growth, and the anti-aging industry is the yang industry, and becomes the fifth major consumption hot spot in China following real estate, tourism industry, automobile manufacturing and electronic communication. According to research, the share of the anti-aging cosmetics in China reaches 23 percent, and the anti-aging cosmetics become anti-aging products in the first major market. At present, anti-aging products in the market mainly comprise SOD, sheep placenta, stem cells, enzyme and the like, and the products are mostly used in the industries of cosmetics and health-care food.
The jam is prepared by a series of process flows of checking and accepting raw materials, selecting, peeling and coring, juicing and pulping, heating and concentrating, blending and concentrating, canning and sealing, sterilizing, cooling, checking and finishing a finished product and the like. In the process, the fruit pulp needs to be concentrated under the conditions of 90-100 ℃ and 30min by heating and concentration, but under the high-temperature environment, various vitamins, organic acids and the like in the fruit raw materials are subjected to oxidation reaction, so that the nutrient content and the taste are greatly reduced. Therefore, many manufacturers can compound other additives in the finished product to keep the freshness and the mouthfeel of the jam, but the additives can increase the cost of the whole production and cannot substantially improve the nutrition and the mouthfeel of the jam. At present, some patents indicate that antioxidants such as tea polyphenols, ascorbic acid, etc. can be used to alleviate the consequences of loss of nutrients from the process (patent nos.: 201910666873.9; 201510576282.4), but the effect is still insignificant.
Ergothioneine has been shown to be an important vitamin in human body, as a dietary supplement in food, to improve various diseases caused by oxidative stress, and to inhibit the damage of various diseases to human body cells and tissues. Stratum corneum cells, fibroblasts and melanocytes in human epidermal cells all can express the transporters of ergothioneine, and can absorb and accumulate the ergothioneine. Ergothioneine also has antioxidant effect, and can inhibit lipid peroxidation and prevent generation of active oxide. Meanwhile, ergothioneine is the only natural antioxidant which can chelate metal ions and simultaneously protect the red blood cells of tissues from active oxides.
At present, ergothioneine is mainly applied to the cosmetic industry in the domestic market, and is made into skin care products such as essence, toning lotion, facial mask and the like, and is rarely applied to the food industry. However, in the foreign market, the european union in 2017 authorizes L-ergothioneine (L-ergothioneine) to be put on the market as a new food ingredient, and the range of the use of the ergothioneine is further expanded to the dietary supplement for infants and pregnant women in the next year. In 2019 the FDA in the united states recognized ergothioneine as safe under "expected use conditions". Therefore, the ergothioneine is widely applied as a food additive internationally and has good development prospect. In conclusion, the ergothioneine is added into the preparation of the jam, the preparation process is optimized properly, the stability of raw materials in the jam can be improved in principle, the original nutritional ingredients, taste, color and the like are reserved, and the high feasibility and the application prospect are achieved.
Disclosure of Invention
[ problem ] to
High-temperature treatment is needed in the process of preparing the jam, and various vitamins, organic acids and the like in the fruit raw materials are subjected to oxidation reaction under a high-temperature environment to greatly reduce the nutritional ingredients and the taste.
[ solution ]
In order to solve the technical problems, the invention provides ergothioneine concentrated jam with an anti-aging effect and a preparation method thereof. The inventor finds that the concentrated jam containing the ergothioneine with specific content has good stability in the gastrointestinal tract of a human body, can achieve the effects of resisting free radicals and oxidation, and further can achieve the effect of delaying the aging of body cells. The concentrated jam contains 0.0001-0.2% ergothioneine, and the use is not used for diagnosis or treatment.
Specifically, the invention firstly provides an ergothioneine concentrated jam formula with an anti-aging effect, and the concentrated jam comprises the following components in percentage by mass: 35-55% of fruit raw material, 0.0001-0.2% of antioxidant, 7-10% of corn syrup, 10-15% of sorbitol, 10-15% of emulsifier, 0.5-0.8% of thickener and the balance of water, wherein the antioxidant is ergothioneine.
The concentrated jam adopting the technical scheme comprises the following steps: low sugar content and less additive.
In one embodiment of the present invention, the sorbitol is preferably 10 to 13% by mass, the sorbitol has a unique taste and a refreshing and cool mouthfeel, the sweetness is about 60% of that of sucrose having the same concentration, and the water-soluble sorbitol absorbs heat when dissolved in water, and the heat of dissolution is-110.8J/g, which can enhance the refreshing feeling.
In one embodiment of the invention, the fruit material source of the concentrated jam is those fruits which are inconvenient to transport and easy to deteriorate, and the preferable fruits are kiwi, strawberry, grape and the like.
In one embodiment of the invention, the ergothioneine in the concentrated jam is from a variety of sources including, but not limited to, from cereal plants, microbial cells, fungi.
In one embodiment of the invention, the ergothioneine in the concentrated jam is purchased from Kexinyang biotechnology Limited in Shenzhen, and is obtained by microbial synthesis, and the purity is 99.9%.
In one embodiment of the invention, the thickening agent in the concentrated jam comprises oxhide gelatin, pectin or acacia, wherein the mass percentage of the thickening agent is preferably 0.3-0.6%.
In one embodiment of the present invention, the addition amount of the ergothioneine is preferably 0.01 to 0.015%, and most preferably 0.01%, so that a good antioxidant effect can be achieved, and the dosage cost is not high.
In one embodiment of the present invention, the emulsifier includes sodium stearoyl lactylate (ssl), calcium stearoyl lactylate (csl), diacetyl tartaric acid esters of monoglycerides (datem), and sucrose fatty esters (se), and further, the content percentage of the sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of monoglycerides, and sucrose fatty esters in the emulsifier is 10-20%, 10-30%, 20-45%, 10-30%, preferably 20%, 40%, 20%, that is, the mass ratio is 1: 1: 2: 1.
in one embodiment of the invention, the concentrated jam is packaged in a container, wherein the container includes, but is not limited to, a plastic bottle, a glass bottle, a can, a carton, or a bucket.
The invention also provides a preparation method of the ergothioneine concentrated jam, which comprises the following steps:
selecting raw materials, peeling and removing cores, juicing and pulping, heating and concentrating, mixing and concentrating, canning and sealing, sterilizing, cooling and checking, wherein the ergothioneine is added in the heating and concentrating step, the ergothioneine, a certain amount of water and sorbitol are added into the pulped fruit pulp in proportion, the heating and concentrating are carried out for 10-20min at the temperature of 80-90 ℃, other mixing materials and the balance of water are added, and then the heating and concentrating are continuously carried out for 10-15min at the same temperature.
In one embodiment of the present invention, the method comprises the following specific steps:
(1) selecting raw materials: selecting fresh fruits which are not rotten or damaged and have basically consistent maturity as raw materials;
(2) peeling and removing cores: cleaning the raw materials with clear water, peeling with an automatic peeling machine, and then removing inedible kernels;
(3) juicing and pulping: fully pulping by using a pulping machine to obtain fruit pulp;
(4) heating and concentrating: adding ergothioneine, a certain amount of water and sorbitol into the pulped pulp according to the proportion of 0.0001-0.2%, heating and concentrating at 80-90 deg.C for 10-20min, adding other ingredients and the rest water, and heating and concentrating at the same temperature for 10-15min until the pulp becomes viscous;
(5) canning and sealing: hot filling at 70-80 deg.C, sealing immediately after filling, wherein each pot is taken out of the pot and sealed for no more than 15min, and sealing temperature is above 70 deg.C;
(6) sterilization and cooling: sterilizing in an ultrahigh temperature instantaneous sterilizer at 110-120 deg.C for 10-15s, and rapidly cooling to below 80 deg.C;
(7) and (4) checking: checking whether deterioration and jam outflow phenomena exist after 5-7 days, sampling, checking physical and chemical indexes and microorganism indexes, boxing, warehousing, and placing in ventilated and lightproof places.
The invention also provides application of the concentrated jam in the fields of food or anti-aging and in preparation of anti-aging food.
The invention also provides a food containing the ergothioneine concentrated jam.
[ advantageous effects ]
1. The ergothioneine concentrated jam contains the ergothioneine with specific content, has the effects of resisting oxidation and free radicals compared with the traditional jam, and can resist and delay the aging process of a human body to a certain extent after being ingested.
2. The ergothioneine concentrated jam disclosed by the invention is safe and nontoxic, has a mild effect, can be efficiently and stably digested and absorbed in the gastrointestinal tract of a human body, and has an anti-aging effect.
3. The ergothioneine concentrated jam has the advantages that the ergothioneine protects the loss of nutrient components in the jam making process, and nutrient substances in the raw materials are reserved to the greatest extent.
4. In the preparation of the concentrated jam, the preparation process of the jam is optimized, the preparation process comprises the adding time of the ergothioneine, the concentration heating method and the formula, the stability of the raw materials in the jam is furthest guaranteed, the original nutritional ingredients, taste, color and the like are reserved, and the effect of improving the ergothioneine is achieved.
Drawings
FIG. 10.01% stability of ergothioneine at 100 ℃.
FIG. 2 shows the results of stability evaluation of ergothioneine in human gastric juice (a), serum (b), artificial intestinal juice (c), and bile salt (d).
FIG. 3 the anti-aging effect of ergothioneine enriched jam on aged skin fibroblasts.
FIG. 4 effect of ergothioneine enriched jams on ROS levels in aging skin fibroblasts.
Detailed Description
The present invention is further illustrated by the following specific examples, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Unless otherwise indicated, reagents and materials used in the following examples are commercially available.
Example one
The ergothioneine concentrated jam with the anti-aging effect comprises the following components: 45% of fruit raw material kiwi fruit, 0.01% of ergothioneine, 8% of corn syrup, 11% of sorbitol, 12% of emulsifier, 0.6% of thickener and the balance of water.
A preparation method of ergothioneine concentrated jam with anti-aging effect specifically comprises the following steps:
s1 sources of ergothioneine: purchased from Shenzhen Zhongkexin Yangyang Biotech Limited and has a purity of 99.9%.
S2: the preparation method of the concentrated jam comprises the following steps: pretreatment
(1) Selecting: 500kg of fresh kiwi fruits which are not rotten, not damaged and basically consistent in maturity are selected as jam raw materials.
(2) Peeling and removing cores: washing off stains on the surface of the fruit by using clean water, peeling by using a peeling machine, rapidly washing the peeled fruit by using flowing water again, and placing the fruit on a draining table.
(3) Juicing and pulping: pouring peeled fruit into special beater with sieve pore diameter of 1.0mm and 0.5 mm. The fruit pulp flows into a filter tank with a stirrer, and the juice yield is controlled until no juice is produced by kneading the fruit residues with hands.
S3: the preparation method of the concentrated jam comprises the following steps: concentration process
(4) Heating and concentrating fruit pulp: adding ergothioneine, 10% water and 11% sorbitol into the pulped pulp according to the proportion of 0.01%, stirring thoroughly, heating and concentrating at 80 deg.C for 10 min;
(5) heating and concentrating the ingredients: adding various ingredients and the balance of water into the heated jam obtained in the step (4), wherein the ingredients comprise: corn syrup 8%, emulsifier 12% (sodium stearoyl lactylate: calcium stearoyl lactylate: diacetyl tartaric acid monoglyceride: sucrose fatty ester weight ratio of 1: 1: 2: 1), thickener 0.6% (acacia gum: xanthil ═ 1: 1), and then heating and concentrating at the same temperature for 15min until the syrup becomes viscous.
S4: the preparation method of the concentrated jam comprises the following steps: post-treatment
(6) Canning and sealing: hot-filling at 70-80 deg.C, and sealing with 250ml glass bottle. Taking the jam out of the pot, rapidly canning, wherein each pot is not more than 15min from the pot taking out to the subpackaging and sealing, and the sealing temperature is more than 70 ℃.
(7) Sterilization and cooling: sterilizing by instantaneous high temperature sterilization (120 deg.C, 10s), and rapidly cooling to room temperature.
(8) And (4) inspection and finished product preparation: after 5-7 days, checking whether the jam is going bad or not and flowing out every tank, sampling and checking physical and chemical indexes and microbial indexes, then boxing and warehousing, and placing the jam in a ventilated and lightproof place.
In this example, the kiwi fruits were selected as the raw material for the preparation, but not limited to this raw material.
Example two
The ergothioneine concentrated jam with the anti-aging effect comprises the following components: 45% of fruit raw materials, namely kiwi fruit, 0.001% of ergothioneine, 7% of corn syrup, 8% of sorbitol, 11% of emulsifier, 0.5% of thickener and the balance of water.
Step S1 is the same as in the first embodiment;
step S2 is the same as in the first embodiment;
step S3: concentration process
(4) Heating and concentrating fruit pulp: adding ergothioneine, 9% water and 8% sorbitol into the pulped pulp at a ratio of 0.001%, stirring, and heating and concentrating at 80 deg.C for 10 min.
(5) Heating and concentrating the ingredients: adding various ingredients and the balance of water into the heated jam obtained in the step (4), wherein the ingredients comprise: corn syrup 7%, emulsifier 11% (sodium stearoyl lactylate: calcium stearoyl lactylate: diacetyl tartaric acid monoglyceride: sucrose fatty ester weight ratio of 1: 1: 1: 2), thickener 0.5% (acacia gum: xanthil ═ 2: 1), and then heating and concentrating at the same temperature for 15min until the syrup becomes viscous.
Step S4 is the same as in the first embodiment.
EXAMPLE III
The ergothioneine concentrated jam with the anti-aging effect comprises the following components: 45% of fruit raw materials, namely kiwi fruit, 0.015% of ergothioneine, 9% of corn syrup, 15% of sorbitol, 14% of emulsifier, 0.7% of thickener and the balance of water.
Step S1 is the same as in the first embodiment;
step S2 is the same as in the first embodiment;
step S3: concentration process
(4) Heating and concentrating fruit pulp: adding ergothioneine, 15% water and 15% sorbitol into the pulped pulp at a ratio of 0.015%, stirring thoroughly, and heating and concentrating at 80 deg.C for 10 min.
(5) Heating and concentrating the ingredients: adding various ingredients and the balance of water into the heated jam obtained in the step (4), wherein the ingredients comprise: corn syrup 9%, emulsifier 14% (sodium stearoyl lactylate: calcium stearoyl lactylate: diacetyltartaric acid monoglyceride: sucrose fatty ester weight: 1: 2: 2: 1), thickener 0.7% (acacia gum: xanthil ═ 1: 2), and then heating and concentrating at the same temperature for 15min until the syrup becomes viscous.
Step S4 is the same as in the first embodiment.
Comparative example 1
The subjects were subjected to a daily diet test using commercially available rose cranberry concentrated jam having an anti-aging effect.
Comparative example No. two
The subjects were allowed to eat commercially available regular kiwi fruit jam without ergothioneine and subjected to sensory evaluation.
Comparative example No. three
The kiwifruit concentrated jam was prepared in the same manner as in the other steps of example one and the other formulation components except that ergothioneine was replaced with ascorbic acid (VC, commercially available, purity 98%).
Comparative example No. four
The same procedure as in example one, but without any antioxidant, i.e. without ergothioneine or VC, was followed to prepare a kiwifruit concentrated jam.
Comparative example five
The formulation is the same as in example one.
The preparation method is the same as the first embodiment except for the step S3, and the operation of the step S3 is as follows:
adding ergothioneine and water into the pulped pulp according to the proportion of 0.01 percent and adding 11 percent of sorbitol for fully stirring, and then adding various ingredients, wherein the ingredients comprise: corn syrup 8%, emulsifier 12% (sodium stearoyl lactylate: calcium stearoyl lactylate: diacetyltartaric acid monoglyceride: sucrose fatty ester weight ratio of 1: 1: 2: 1), and thickener 0.6% (acacia gum: oxhide gelatin ═ 1: 1), stirring thoroughly, heating and concentrating at 80 deg.C for 25min until the syrup is viscous.
Comparative example six
The formulation is the same as in example one.
The preparation method is the same as the first embodiment except for the step S3, and the operation of the step S3 is as follows:
(4) heating and concentrating fruit pulp: adding 10% of water and 11% of sorbitol into the pulped pulp, fully stirring, and heating and concentrating at 80 ℃ for 10 min;
(5) heating and concentrating the ingredients: after the step (4) is finished, adding various ingredients and the balance of water, wherein the ingredients comprise: 0.01% of ergothioneine, 8% of corn syrup, 12% of an emulsifier (sodium stearoyl lactylate: calcium stearoyl lactylate: diacetyl tartaric acid monoglyceride: sucrose fatty ester weight ratio of 1: 1: 2: 1), 0.6% of a thickener (gum arabic: oxhide gelatin ═ 1: 1), and then continuously heating and concentrating at the same temperature for 15min until the slurry becomes viscous.
Experimental example 1
The ergothioneine used for the preparation of example 1 according to the invention was subjected to a thermal stability test.
The thermostability of 0.01% ergothioneine is shown in FIG. 1. After heating at 100 ℃ for 30min, the content of 0.01 percent ergothioneine is still maintained at 85.5 percent. It can be seen that ergothioneine has good heat stability.
Experimental example 2
The ergothioneine concentrated jam with the anti-aging effect prepared in the first embodiment of the invention is subjected to stability evaluation in vitro, and the evaluation is tested in simulated human gastric juice, serum, artificial intestinal juice and bile salt.
As shown in figure 2, the results of experiments on the stability of the ergothioneine concentrated jam in human gastric juice, serum, artificial intestinal juice and bile salt show that the ergothioneine in the concentrated jam has stronger stability in the artificial gastric juice, is very stable in the serum, is reduced to a certain extent at 24 hours, and has no significant difference compared with a control group. In addition, the ergothioneine in the concentrated jam has excellent stability in the artificial small intestinal juice and the artificial bile salt with different concentrations, and has no significant difference compared with a blank group.
Experimental example 3
And (3) an in-vitro anti-aging efficacy evaluation test of the ergothioneine concentrated jam.
Beta-galactosidase in situ staining-the most classical method for evaluating anti-aging efficacy: the ergothioneine concentrated jam of example 1 was subjected to an anti-aging effect test, and aged skin fibroblasts were used as the subjects to be studied, and the ergothioneine concentrated jams containing different concentrations of 10uM (0.0022g/L), 100uM (0.022g/L), and 500uM (0.11g/L) were added to the aged skin fibroblasts, respectively, and the cells of the concentrated jam without ergothioneine were used as a control group, and β -galactosidase in situ staining kit produced in Bycyanus was used to perform β -galactosidase in situ staining to examine the repairing effect of ergothioneine on aged skin fibroblasts. The kit takes X-Gal as a substrate, and generates a dark blue product under the catalysis of beta-galactosidase. Thus, the beta-galactosidase expressing cells or tissues changed to blue color were easily observed under an optical microscope.
The experimental results are shown in fig. 3, and it can be seen from the experimental results that, after the ergothioneine concentrated jam with different concentrations is added into the aged skin fibroblast group, the dark blue substances in the cells are reduced along with the increase of the addition amount of the ergothioneine, which indicates that the ergothioneine added into the concentrated jam has a remarkable anti-aging effect.
Effect of ergothioneine concentrate jams on the production of ROS by senescent vascular cells: the ergothioneine-enriched jams of example 1 were subjected to an anti-aging effect test, and the effect of ergothioneine on the ROS level of aging vascular cells was examined by adding the ergothioneine-enriched jams containing various concentrations of 10uM (0.0022g/L), 100uM (0.022g/L), and 500uM (0.11g/L) to aging vascular cells, respectively, using the aged vascular cells as the study subjects, and using the enriched jams without ergothioneine as the control group. And (3) detecting by using a fluorescent probe DCFH-DA active oxygen detection kit, and observing the fluorescence intensity of the cells under a fluorescence microscope, wherein the fluorescence intensity is the level of the ROS in the cells.
The experimental result is shown in fig. 4, the fluorescence intensity in the aged cells is gradually reduced along with the increase of the ergothioneine concentration, which shows that the ergothioneine can remarkably reduce the ROS level in the aged vascular cells, and further shows that the ergothioneine in the concentrated jam has a better antioxidant effect.
Experimental example 4
Anti-wrinkle experiment: 15 experimental subjects in each group, aged 25-45 years, healthy women; self-assessment facial skin appears rough, flaccid; the grade of external canthus wrinkles (crow's feet) on one side of the face is 1 to 3; the grade of fine lines under eyes on one side of the face is 1-3 grade; the grade of forehead wrinkles (raising lines) on the face is 1-3 grade, and the grade of nasolabial folds (french lines) on one side of the face is 1-2 grade; the skin of the test area has no obvious redness, skin damage, scars and the like; the sample beverages of examples one to three, and comparative examples one to six were continuously drunk for 4 weeks according to the method of use, the test areas of the face of the subject were clinically evaluated by designated time periods (D0, D14, D28), skin wrinkles and skin texture were analyzed by current dual MPA580, Primos image acquisition, skin firmness was measured, and whether the test samples had the effect of improving the facial wrinkles and texture was evaluated, and the anti-aging evaluation indices were as shown in table 1, and the results are shown in table 2.
TABLE 1 evaluation index for anti-aging
Table 2 the anti-aging population effect measurement test results provided by the examples of the present invention and the comparative examples.
The analysis in table 2 is as follows:
the ergothioneine concentrated jam prepared by the preparation process is obviously superior to jams with other anti-aging components added in the market in anti-aging effect, and meanwhile, the ergothioneine concentrated jam prepared by the preparation process obtains more excellent adding time in the addition process of the ergothioneine, plays the anti-oxidation effect of the ergothioneine to a greater extent, and ensures the stability of raw materials.
Experimental example 5
Sensory evaluation method, see table 3 below. 27 panelists were invited, 10 men and 17 women (age 21-29 years). The panelists were asked to evaluate the color, taste, aroma, texture and overall acceptability in 5 points (Table 2). Each project is provided with 9 scoring points in total, and the effective number can be reserved as the position 1 (such as 5.1) after the decimal point, which are respectively: particularly, the score of 9 is preferred, the score of 8 is very preferred, the score of 7 is moderately preferred, the score of 6 is generally preferred, so-called 5 is absent, the score of 4 is less preferred, the score of 3 is moderately preferred, the score of 2 is very preferred, and the score of 1 is unpleasant. All the sample for evaluation were numbered with 2 significant digits and the panelists were provided with sliced bread, spoons and purified water and analyzed for the average score of the sample.
The concentrated jams obtained in examples one to three of the present invention and comparative examples two to six were allowed to eat by the subjects for sensory evaluation. Specific sensory scoring criteria are shown in table 3 below:
TABLE 3 sensory evaluation criteria for Kiwi berry jam
The results are given in table 4 below:
TABLE 4 sensory evaluation results
The ergothioneine concentrated jam prepared by the invention is optimal in color and texture, has better effect in the aspects of taste and aroma than common jam, and has higher overall acceptance of the public.
Loss of nutrient content
The kiwi fruit is the king of vitamin C, but the preparation of the kiwi fruit jam can cause the loss of a large amount of vitamin C, so the loss condition of the nutrient components is evaluated by taking the content of the vitamin C in the jam as a representative. According to the invention, an ascorbic acid detection reagent kit (Sigma-Aldrich, MAK075-1KT) is adopted to determine the content of vitamin C in the kiwi fruit concentrated jam, 5 samples are determined in each group, the average value is calculated and recorded, and the result is shown in Table 5.
TABLE 5 vitamin C content in concentrated jam (per 100g concentrated jam)
The results of the analysis in table 5 are as follows:
the ergothioneine concentrated jam prepared by the preparation process can ensure the activity of the main nutrient vitamin C in the kiwi fruit, so that the content of the vitamin C is highest, and the ergothioneine can ensure that the nutrient components in the jam are not lost.
In addition, when one to three kiwi fruits are replaced by other jam fruit sources such as strawberries and grapes, the prepared ergothioneine concentrated jam can achieve a good anti-aging effect, and the nutrient components of the jam can be prevented from being lost.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. An ergothioneine concentrated jam with an anti-aging effect is characterized by comprising the following components in percentage by mass: 35-55% of fruit raw material, 0.0001-0.2% of antioxidant, 7-10% of corn syrup, 10-15% of sorbitol, 10-15% of emulsifier, 0.5-0.8% of thickener and the balance of water, wherein the antioxidant is ergothioneine.
2. An ergothioneine concentrated jam with anti-aging effect as claimed in claim 1, wherein the fruit material of the concentrated jam is fructus Actinidiae chinensis, strawberry, fructus Vitis Viniferae.
3. The ergothioneine concentrated jam with the anti-aging effect as claimed in claim 1, wherein the mass percent of sorbitol is preferably 10% -13%.
4. The ergothioneine concentrated jam with the anti-aging effect according to any one of claims 1 to 3, wherein a thickening agent in the concentrated jam comprises oxhide gelatin, pectin or Arabic gum, wherein the mass percent of the thickening agent is 0.3-0.6%.
5. An ergothioneine concentrated jam with anti-aging effect as claimed in any one of claims 1 to 4, wherein the ergothioneine is added preferably in an amount of 0.01 to 0.015%, most preferably 0.01%.
6. The ergothioneine concentrated jam with the anti-aging effect as claimed in any one of claims 1 to 5, wherein the emulsifier comprises sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid ester of monoglyceride and sucrose fatty ester.
7. The preparation method of the ergothioneine concentrated jam with the anti-aging effect as claimed in any one of claims 1 to 6, wherein the preparation method comprises the following steps: selecting raw materials, peeling and removing cores, juicing and pulping, heating and concentrating, mixing and concentrating, canning and sealing, sterilizing, cooling and checking, wherein the ergothioneine is added in the heating and concentrating step, the ergothioneine, a certain amount of water and sorbitol are added into the pulped fruit pulp in proportion, the heating and concentrating are carried out for 10-20min at the temperature of 80-90 ℃, other mixing materials and the balance of water are added, and then the heating and concentrating are continuously carried out for 10-15min at the same temperature.
8. The preparation method according to claim 7, wherein the method is prepared by the following specific steps:
(1) selecting raw materials: selecting fresh fruits which are not rotten or damaged and have basically consistent maturity as raw materials;
(2) peeling and removing cores: cleaning the raw materials with clear water, peeling with an automatic peeling machine, and then removing inedible kernels;
(3) juicing and pulping: fully pulping by using a pulping machine to obtain fruit pulp;
(4) heating and concentrating: adding ergothioneine, a certain amount of water and sorbitol into the pulped pulp according to the proportion of 0.0001-0.2%, heating and concentrating at 80-90 deg.C for 10-20min, adding other ingredients and the rest water, and heating and concentrating at the same temperature for 10-15min until the pulp becomes viscous;
(5) canning and sealing: hot filling at 70-80 deg.C, sealing immediately after filling, wherein each pot is taken out of the pot and sealed for no more than 15min, and sealing temperature is above 70 deg.C;
(6) sterilization and cooling: sterilizing in an ultrahigh temperature instantaneous sterilizer at 110-120 deg.C for 10-15s, and rapidly cooling to below 80 deg.C;
(7) and (4) checking: checking whether deterioration and jam outflow phenomena exist after 5-7 days, sampling, checking physical and chemical indexes and microorganism indexes, boxing, warehousing, and placing in ventilated and lightproof places.
9. Use of the ergothioneine concentrated jam with anti-aging effect of any one of claims 1 to 6 in the preparation of anti-aging food.
10. Food product comprising an ergothioneine enriched jam according to any one of claims 1 to 6 with anti-ageing effect.
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