CN114947117B - Instant cistanche deserticola product and preparation method thereof - Google Patents
Instant cistanche deserticola product and preparation method thereof Download PDFInfo
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- CN114947117B CN114947117B CN202210385365.5A CN202210385365A CN114947117B CN 114947117 B CN114947117 B CN 114947117B CN 202210385365 A CN202210385365 A CN 202210385365A CN 114947117 B CN114947117 B CN 114947117B
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- 241000336291 Cistanche deserticola Species 0.000 title claims abstract description 107
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title description 3
- 241000005787 Cistanche Species 0.000 claims abstract description 86
- 239000000843 powder Substances 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 238000007493 shaping process Methods 0.000 claims abstract description 30
- 238000004108 freeze drying Methods 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 43
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- 238000009777 vacuum freeze-drying Methods 0.000 claims description 23
- 239000000284 extract Substances 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 22
- 244000061456 Solanum tuberosum Species 0.000 claims description 18
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
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- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 10
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- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 abstract description 13
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- 241000196324 Embryophyta Species 0.000 description 3
- 229930185474 acteoside Natural products 0.000 description 3
- FBSKJMQYURKNSU-ZLSOWSIRSA-N acteoside Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC(=O)\C=C\C=2C=C(O)C(O)=CC=2)[C@@H](CO)O[C@@H](OCCC=2C=C(O)C(O)=CC=2)[C@@H]1O FBSKJMQYURKNSU-ZLSOWSIRSA-N 0.000 description 3
- FBSKJMQYURKNSU-UKQWSTALSA-N acteoside I Natural products C[C@@H]1O[C@H](O[C@@H]2[C@@H](O)[C@H](OCCc3ccc(O)c(O)c3)O[C@H](CO)[C@H]2OC(=O)C=Cc4ccc(O)c(O)c4)[C@H](O)[C@H](O)[C@H]1O FBSKJMQYURKNSU-UKQWSTALSA-N 0.000 description 3
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- NJYVDFDTLLZVMG-UHFFFAOYSA-N echinacoside Natural products CC1OC(OC2C(O)C(OCCc3ccc(O)c(O)c3)OC(COC4OC(CO)C(O)C(O)C4O)C2OC(=O)C=Cc5cc(O)cc(O)c5)C(O)C(O)C1O NJYVDFDTLLZVMG-UHFFFAOYSA-N 0.000 description 3
- FSBUXLDOLNLABB-ISAKITKMSA-N echinacoside Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC(=O)\C=C\C=2C=C(O)C(O)=CC=2)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O[C@@H](OCCC=2C=C(O)C(O)=CC=2)[C@@H]1O FSBUXLDOLNLABB-ISAKITKMSA-N 0.000 description 3
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- QFRYQWYZSQDFOS-UHFFFAOYSA-N verbascoside Natural products CC1OC(COC2C(O)C(COC3OC(C(O)C(O)C3O)C(=O)O)OC(Oc4cc(O)cc5OC(=CC(=O)c45)c6ccc(O)c(O)c6)C2O)C(O)C(O)C1O QFRYQWYZSQDFOS-UHFFFAOYSA-N 0.000 description 3
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-Phenylethanol Natural products OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
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- 230000015556 catabolic process Effects 0.000 description 2
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- 150000004676 glycans Chemical class 0.000 description 2
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- 230000035764 nutrition Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
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- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000308150 Orobanchaceae Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
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- 230000000052 comparative effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229930182489 iridoid glycoside Natural products 0.000 description 1
- 150000008145 iridoid glycosides Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food processing, and provides an instant cistanche product and a preparation method thereof. The preparation method of the instant cistanche deserticola comprises the following steps: (1) Cleaning fresh cistanche deserticola, and slicing the fresh cistanche deserticola, wherein the thickness of the slice is 1.5-8 mm; (2) Placing the sliced cistanche deserticola into a color protection liquid for color protection; (3) shaping the cistanche deserticola subjected to color protection once; (4) freeze-drying the cistanche deserticola subjected to primary shaping. The preparation method of the invention improves the color and the taste of cistanche tablet and cistanche powder products, the total phenylethanoid glycosides in the obtained instant cistanche is more than 0.5%, and the instant cistanche tablet and the cistanche powder products are prepared into the instant cistanche tablet with the total phenylethanoid glycosides for ABTS + Has a clearance of 95% or more for DPPH ‑ The clearance rate of the catalyst is more than 90 percent. The instant cistanche deserticola prepared by the invention is fresh and sweet in mouth or has a milk flavor, and the aftertaste has the bitter taste of cistanche deserticola, so that the vascular lines of cistanche deserticola can be seen.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an instant cistanche product and a preparation method thereof.
Background
Cistanche is a dry fleshy stem with scaly leaves of cistanche deserticola (Cistanche deserticola Y.C.Ma) or cistanche tubulosa [ Cistanche tubulosa (Schenk) Wight ] of Orobanchaceae, has rich nutrition, and has effects of invigorating kidney yang, replenishing essence and blood, and loosening bowel to relieve constipation. The cistanche salsa contains phenethyl alcohol glycoside, iridoid and its glycoside, lignan, polysaccharide, etc., wherein the phenethyl alcohol glycoside has effects of enhancing immunity, protecting neuron, reducing free radical generation, and resisting lipid peroxidation. Cistanche is a medicinal and edible raw material with characteristics in western regions such as Xinjiang, inner Mongolia, ningxia and Gansu in China, and has the reputation of 'desert ginseng'. The pharmacopoeia of the people's republic of China (2015 edition) prescribes that the total content of the echinacoside and the acteoside in cistanche is not less than 0.30 percent, and the total content of the echinacoside and the acteoside in cistanche tubulosa is not less than 1.5 percent. The application comparative study and market current situation of cistanche and cistanche tubulosa are disclosed in 2019 and 7 months of Chinese modern traditional Chinese medicine, and the results show that the cistanche tubulosa and cistanche tubulosa have the same efficacy and are not distinguished in clinical application although the components of the cistanche tubulosa are different.
Drying is a main mode for prolonging the shelf life of cistanche deserticola, and has an important influence on the quality of the cistanche deserticola. The cistanche deserticola is used as medicinal material and is produced through digging seedling in spring or before freezing soil in autumn, eliminating stem tip, cutting and sun drying. The journal of China fruit and vegetable in the year 2020 discloses the study progress of the blanching pretreatment and drying technology of cistanche deserticola, which shows that the fresh cistanche deserticola tuber has the prominent problems of serious browning, serious degradation loss of active ingredients and the like if the drying time is long, and the blanching has the functions of inhibiting the browning and improving the content of the active ingredients. Because cistanche has large volume and high water content and takes longer airing time, the phenylethanoid glycosides contained in the cistanche are easy to be hydrolyzed by enzyme, so that the content of the phenylethanoid glycosides is reduced. The research on the color protection technology in the cistanche deserticola processing procedure disclosed in journal of food science and technology in 2007 shows that the optimal combination of the compound color protection agent with obvious inhibition effect on polyphenol oxidase is 2.5% of salt, 0.6% of citric acid, 0.1% of sodium bisulfite and 0.06% of L-cysteine, which can effectively prevent browning and has the optimal color protection effect. The blanching can inactivate polyphenol oxidase and the like in cistanche salsa, thereby inhibiting the generation of enzymatic reaction in the drying process, reducing the degradation and conversion of active ingredients such as echinacoside, acteoside and the like in the drying process, keeping the original color of meat quality and ensuring the quality and commodity value of cistanche salsa. The effect of different drying treatment modes of cistanche deserticola on the component content disclosed in traditional Chinese medicine journal in 2020 shows that the enzyme killing effect can be fully achieved by adopting a treatment mode of blanching after slicing fresh cistanche deserticola, the content of phenylethanoid glycosides and iridoid glycosides is increased after blanching, and the best mode is that the fresh cistanche deserticola is dried under reduced pressure at 40 ℃ after blanching for 5min. The effect of different processing methods on the intrinsic quality and character characteristics of cistanche deserticola disclosed in journal of traditional Chinese medicine in 2 month 2021 shows that the phenylethanoid glycoside, polysaccharide, taste and the like in cistanche deserticola samples subjected to different drying pretreatment (non-slicing, steaming for 20min, fresh slicing, steaming for 5min after fresh slicing) and drying method (80, 70, 60, drying at 50 ℃, naturally drying in the sun, indoor drying in the shade and freeze drying) are compared, and the result shows that the content of active ingredients after the whole cistanche deserticola steaming processing is higher, and the sweetness value of the dried sample after fresh slicing is increased. The whole fresh cistanche deserticola is preferably steamed for 20min by a comprehensive evaluation method, and then dried at 60 ℃ to obtain the optimal production area processing mode. Development of cistanche health foods and related patent analysis published in journal of northwest pharmaceutical journal of 11 month in 2020 show that 18 cistanche health foods are prepared from plant medicines, 16 cistanche health foods are prepared from plant medicines and animal medicines, and 10 cistanche health foods are prepared from plant medicines and fungi; 47 cistanche health-care foods relate to 6 dosage forms of wine, capsules, tablets, tea, granules and oral liquid, wherein the wine has the highest proportion, and the capsules and the tablets respectively reach 42.55%, 10% and 8%. Research on the granulating process of compound cistanche solid beverage published in journal of food and fermentation science and technology in 2019 shows that the cistanche compound solid beverage is prepared by adopting a one-step granulating method after seven traditional Chinese medicines such as cistanche are extracted by water and concentrated. Thus, the color protection treatment can prevent the cistanche deserticola from browning. The drying method has a great influence on the color, taste and functional components of cistanche deserticola, and the content of phenylethanoid glycosides in the raw materials can be increased by drying the whole cistanche deserticola at 60 ℃ after steaming, or by drying the whole cistanche deserticola under reduced pressure at 40 ℃ after scalding the whole cistanche deserticola in water for 5min after slicing. At present, the processed food of cistanche mainly takes dried cistanche as a raw material, and only takes one or more functional components in cistanche as main components.
The fruit and vegetable crisp chips are natural food with crisp taste, which is prepared from fruits and vegetables by a certain dehydration technology. The traditional processing method of the fruit and vegetable crisp chips comprises hot air drying, osmotic dehydration, frying and puffing and the like. In order to better preserve the nutritional ingredients, color and flavor of fruits and vegetables, a great deal of researches are carried out on the vacuum dehydration processing technology of the fruit and vegetable crisp chips. The vacuum processing technology of the fruit and vegetable crisp chips mainly comprises vacuum frying, vacuum microwave drying, variable-temperature differential pressure puffing, vacuum freeze drying and the like. The vacuum freezing can effectively preserve the nutrition components and the color of the raw materials, can keep the original shape of the raw materials, has higher rehydration rate, and is suitable for drying high-quality fruit and vegetable products.
In summary, in the existing cistanche food processing mode, dry cistanche is used as a raw material for further processing, only one or more functional components in cistanche are used as main components, and comprehensive utilization of the cistanche is not considered, so that on one hand, the development cost of the product is increased, and on the other hand, the utilization rate of the cistanche raw material is reduced. The prevention of browning and drying are key technologies for preparing high-quality cistanche products, and the research of taking fresh cistanche as a raw material and improving the taste and flavor of cistanche products is a research topic to be solved urgently.
Disclosure of Invention
The invention aims to provide an instant cistanche product and a preparation method thereof, the preparation method of the invention improves the color and the taste of cistanche tablet and cistanche powder products, the total amount of phenylethanoid glycosides in the obtained instant cistanche is more than 0.5%, and the instant cistanche is prepared for ABTS + Has a clearance of 95% or more for DPPH - The clearance rate of the catalyst is more than 90 percent. The instant cistanche deserticola prepared by the invention is fresh and sweet in mouth or has a milk flavor, and the aftertaste has the bitter taste of cistanche deserticola, so that the vascular lines of cistanche deserticola can be seen.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of instant cistanche deserticola, which comprises the following steps:
(1) Cleaning fresh cistanche deserticola, and slicing the fresh cistanche deserticola, wherein the thickness of the slice is 1.5-8 mm;
(2) Placing the sliced cistanche deserticola into a color protection liquid for color protection;
(3) Performing primary shaping on cistanche deserticola subjected to color protection;
(4) Freeze drying the cistanche deserticola subjected to primary shaping.
Further, the color fixative in the step (2) comprises the following components in parts by mass: 50-98 parts of stevia rebaudiana leaf water extract, 0.1-1 part of isomaltooligosaccharide and 0.1-2 parts of citric acid;
or comprises 50 to 90 parts of stevia rebaudiana leaf water extract, 0.5 to 1.5 parts of isomaltooligosaccharide and 10 to 50 parts of fresh milk;
or comprises 50-98 parts of stevia rebaudiana leaf water extract and 0.1-2 parts of citric acid.
Or comprises 50-98 parts of stevia rebaudiana aqueous extract, 1-10 parts of honey and 0.1-2 parts of citric acid.
Further, the preparation method of the stevia rebaudiana leaf water extract comprises the following steps: cleaning, drying and crushing stevia rebaudiana leaves, wherein the ratio of the materials to the liquid is 1g: mixing 10-20 mL with water for extraction, wherein the extraction temperature is 85-100 ℃, and the extraction time is 10-20 min.
Further, the color protection temperature in the step (2) is 90-100 ℃, and the color protection time is 3-5 min.
Further, the primary shaping method in the step (3) comprises the following steps: directly packaging cistanche deserticola with uniform sheet shape; pulping cistanche deserticola with the color protection liquid, adding potato paste with the slurry amount of 1-50%, mixing uniformly to obtain a mixture, and dishing the mixture.
Further, the potato puree can be replaced by gelatinized potato puree or starch puree, which is prepared by the following method: mixing potato whole powder or starch with water at a ratio of 1: and (3) after mixing in the mass ratio of 1, heating and stirring to be in a mud state.
Further, the heating temperature is 80-95 ℃, and the stirring time is 2-5 min.
Further, in the step (4), the pre-freezing is carried out for 1-2 hours at the temperature of minus 15 ℃ to minus 5 ℃, then the vacuum freeze-drying is carried out, the temperature of the vacuum freeze-drying is minus 35 ℃ to minus 25 ℃, the vacuum degree of the vacuum freeze-drying is 2-10 Pa, and the time of the vacuum freeze-drying is 9-14 hours.
Further, after freeze drying, directly obtaining instant cistanche deserticola slices by cistanche deserticola with uniform slices, and secondarily shaping cistanche deserticola with nonuniform slices to obtain instant cistanche deserticola powder; the secondary shaping is to crush the freeze-dried mixture.
The invention also provides the instant cistanche deserticola obtained by the preparation method.
The invention has the technical effects and advantages that:
the fresh cistanche is subjected to color protection, shaping and vacuum freeze drying to obtain the instant cistanche food, wherein the moisture content of the instant cistanche food is less than 5%, the color is from off-white to light gray, the taste is sweet or milk-flavored, and the aftertaste is bitter and astringent. The instant cistanche crisp chips can be seen in the vascular lines of cistanche, the instant cistanche powder is in a powder shape, the brewing dispersibility is good, and the instant cistanche crisp chips can also be used as semi-finished raw materials for processing cistanche chewable tablets, yogurt and other products. The preparation method improves the color and taste of cistanche deserticola and cistanche deserticola powder products, and the utilization ratio of fresh cistanche deserticola exceeds 94%, and the product yield is 100%. The total amount of phenylethanoid glycosides in the product is more than 0.5%, the clearance rate of ABTS+ is more than 95%, and DPPH is improved - The clearance rate of the catalyst is more than 90 percent.
Drawings
FIG. 1 shows the clearance of DPPH and ABTS free radicals by the instant cistanche deserticola prepared in examples 1 to 3;
FIG. 2 shows the solubility and color change of the instant cistanche deserticola prepared in examples 1 to 3;
FIG. 3 shows the amounts (%) of phenylethanoid glycosides in the instant cistanche deserticola prepared in examples 1 to 3;
fig. 4 is a picture of the finished product of the cistanche crisp chips, the cistanche deserticola powder and the red date powder prepared in examples 1 to 3.
Detailed Description
The invention provides a preparation method of instant cistanche deserticola, which comprises the following steps:
(1) Cleaning fresh cistanche deserticola, and slicing the fresh cistanche deserticola, wherein the thickness of the slice is 1.5-8 mm;
(2) Placing the sliced cistanche deserticola into a color protection liquid for color protection;
(3) Performing primary shaping on cistanche deserticola subjected to color protection;
(4) Freeze drying the cistanche deserticola subjected to primary shaping.
In the invention, fresh cistanche deserticola is washed and sliced; the washing is to wash out the surface sediment and cut off the black brown non-edible part; the thickness of the slice is 1.5 to 8mm, preferably 3 to 6mm, more preferably 4 to 5mm.
In the invention, the sliced cistanche is put into the color protection liquid for color protection; the color protection liquid comprises the following components in parts by mass: 50-98 parts of stevia rebaudiana leaf water extract, 0.1-1 part of isomaltooligosaccharide and 0.1-2 parts of citric acid;
or comprises 50 to 90 parts of stevia rebaudiana leaf water extract, 0.5 to 1.5 parts of isomaltooligosaccharide and 10 to 50 parts of fresh milk;
or comprises 50-98 parts of stevia rebaudiana leaf water extract and 0.1-2 parts of citric acid;
or comprises 50-98 parts of stevia rebaudiana aqueous extract, 1-10 parts of honey and 0.1-2 parts of citric acid.
In the invention, when the color protection liquid comprises stevia rebaudiana leaf water extract, isomaltooligosaccharide and citric acid, the mass part of the stevia rebaudiana leaf water extract is 50-98 parts, preferably 60-80 parts, more preferably 65-75 parts; the weight part of the isomaltooligosaccharide is 0.1 to 1 part, preferably 0.2 to 0.8 part, and more preferably 0.4 to 0.6 part; the mass part of the citric acid is 0.1-2 parts, preferably 0.5-1.5 parts, and more preferably 0.8-1.2 parts.
In the invention, when the color protection liquid comprises stevia rebaudiana leaf water extract, isomaltooligosaccharide and fresh milk, the mass part of the stevia rebaudiana leaf water extract is 50-90 parts, preferably 60-80 parts, more preferably 65-75 parts; the weight part of the isomaltooligosaccharide is 0.5 to 1.5 parts, preferably 0.8 to 1.2 parts, and more preferably 0.9 to 1.1 parts; the fresh milk is 10 to 50 parts by mass, preferably 20 to 40 parts by mass, more preferably 25 to 35 parts by mass.
In the invention, when the color protection liquid comprises stevia rebaudiana leaf water extract and citric acid, the mass part of the stevia rebaudiana leaf water extract is 50-98 parts, preferably 60-80 parts, more preferably 65-75 parts; the mass part of the citric acid is 0.1-2 parts, preferably 0.5-1.5 parts, and more preferably 0.8-1.2 parts.
In the invention, when the color protection liquid comprises stevia rebaudiana aqueous extract, honey and citric acid, the mass part of the stevia rebaudiana leaf aqueous extract is 50-98 parts, preferably 60-80 parts, more preferably 65-75 parts; the mass part of the honey is 1-10 parts, preferably 2-8 parts, more preferably 4-6 parts; the mass part of the citric acid is 0.1-2 parts, preferably 0.5-1.5 parts, and more preferably 0.8-1.2 parts.
In the invention, the preparation method of the stevia rebaudiana leaf water extract comprises the following steps: cleaning stevia rebaudiana leaf, drying, pulverizing, mixing with water, and extracting.
In the invention, the method for cleaning, drying and crushing the stevia rebaudiana leaves is selected from conventional methods.
In the invention, the ratio of the stevia rebaudiana leaves to water is 1g: 10-20 mL, preferably 1g:12 to 18mL, more preferably 1g: 14-16 mL.
In the preparation process of the stevia rebaudiana leaf water extract, the extraction temperature is 85-100 ℃, preferably 88-98 ℃, more preferably 90-95 ℃; the extraction time is 10 to 20 minutes, preferably 12 to 18 minutes, more preferably 14 to 16 minutes.
In the invention, the temperature of the color protection is 90-100 ℃, preferably 92-98 ℃, more preferably 94-96 ℃; the color protection time is 3-5 min, preferably 3.5-4.5 min, more preferably 3.8-4.2 min.
In the invention, the cistanche deserticola subjected to color protection is shaped for one time; the primary shaping method comprises the following steps: directly packaging cistanche deserticola with uniform sheet shape; pulping cistanche deserticola with color protecting liquid, adding potato paste, mixing to obtain mixture, and packaging.
In the invention, the preparation method of the mashed potatoes comprises the steps of steaming potatoes in a water-proof manner, and stirring and extruding the mashed potatoes into a mashed state; the dosage of the potato paste is 1-50% of the slurry of the cistanche deserticola and the color protection liquid, preferably 10-40%, and more preferably 20-30%.
In the present invention, the mashed potatoes may be replaced with gelatinized potato whole meal or starch puree.
In the invention, the potato whole flour puree or starch puree is prepared by the following method: mixing potato whole powder or starch with water at a ratio of 1: mixing the materials according to the mass ratio of 1, and heating and stirring the materials to be in a mud state; the stirring is stirring in the same direction; the heating temperature is 80-95 ℃, preferably 82-92 ℃, more preferably 85-88 ℃; the stirring time is 2-5 min, preferably 3-4 min.
In the invention, the cistanche deserticola subjected to primary shaping is subjected to freeze drying; the freeze drying is to pre-freeze and then put into a vacuum refrigerator for vacuum freeze drying.
In the invention, the pre-freezing temperature is-15 to-5 ℃, preferably-12 to-8 ℃, more preferably-11 to-9 ℃; the pre-freezing time is 1 to 2 hours, preferably 1.2 to 1.8 hours, more preferably 1.4 to 1.6 hours.
In the invention, the temperature of the vacuum freeze drying is-35 ℃ to-25 ℃, preferably-34 ℃ to-26 ℃, more preferably-32 ℃ to-28 ℃; the vacuum degree of the vacuum freeze drying is 2-10 Pa, preferably 4-8 Pa, more preferably 5-7 Pa; the time for the vacuum freeze-drying is 9 to 14 hours, preferably 10 to 13 hours, more preferably 11 to 12 hours.
In the invention, after freeze drying, cistanche deserticola with uniform sheet shape is directly obtained into instant cistanche deserticola sheets, and cistanche deserticola with nonuniform sheet shape is subjected to secondary shaping to obtain instant cistanche deserticola powder; the secondary shaping is to crush the freeze-dried mixture.
The invention also provides the instant cistanche deserticola obtained by the preparation method.
The examples provided below illustrate the invention in detail in connection with examples, but they should not be construed as limiting the scope of the invention.
Example 1
The embodiment provides a preparation method of instant cistanche deserticola, which comprises the following steps:
(1) Washing fresh cistanche salsa to remove the dark brown inedible part;
(2) Cutting the cleaned fresh cistanche into cistanche slices with the thickness of 2 mm;
(3) Adding the sliced fresh cistanche into a color protection liquid at 92 ℃ for soaking for 5min, and fishing out and draining;
(4) Primary shaping: directly dishing cistanche deserticola slices with uniform shapes, pulping the rest cistanche deserticola slices (blocks) together with the color protection liquid, adding fresh potato paste with the slurry amount of 20%, uniformly mixing to obtain a mixture, dishing the mixture;
the color protection liquid comprises the following components in parts by mass: 98 parts of stevia rebaudiana leaf water extract, 1 part of isomaltooligosaccharide and 1 part of citric acid;
the preparation method of the stevia rebaudiana leaves comprises the following steps: cleaning, drying and crushing stevia rebaudiana leaves, wherein the ratio of the materials to the liquid is 1g: mixing 10mL with water, extracting at 85deg.C for 10min;
(5) Pre-freezing herba cistanches subjected to primary shaping at-10deg.C for 1 hr, transferring into a vacuum freeze dryer, vacuumizing, and freezing to dryness; the temperature of the vacuum freeze drying is-35 ℃, the vacuum degree of the vacuum freeze drying is 4Pa, and the time of the vacuum freeze drying is 9h.
(6) After freeze drying, directly obtaining instant cistanche tablet from cistanche with uniform tablet shape, and secondarily shaping cistanche with non-uniform tablet shape to obtain instant cistanche powder; the secondary shaping is to crush the freeze-dried mixture.
Example 2
The embodiment provides a preparation method of instant cistanche deserticola, which comprises the following steps:
(1) Washing fresh cistanche salsa to remove the dark brown inedible part;
(2) Cutting the cleaned fresh cistanche into cistanche slices with the thickness of 5 mm;
(3) Adding the sliced fresh cistanche into a color protection liquid at 95 ℃ for soaking for 4min, and fishing out and draining;
(4) Primary shaping: directly dishing cistanche deserticola slices with uniform shapes, pulping the rest cistanche deserticola slices (blocks) together with the color protection liquid, adding gelatinized potato whole powder mud with 30% of the slurry amount, uniformly mixing to obtain a mixture, dishing the mixture;
the color protection liquid comprises the following components in parts by mass: 98 parts of stevia rebaudiana leaf water extract and 2 parts of citric acid;
the preparation method of the stevia rebaudiana leaves comprises the following steps: cleaning, drying and crushing stevia rebaudiana leaves, wherein the ratio of the materials to the liquid is 1g: mixing 15mL with water, extracting at 90deg.C for 15min;
the preparation method of the gelatinized potato whole flour paste comprises the steps of mixing potato whole flour with cold water according to a proportion of 1: mixing at a mass ratio of 1, heating to 95 ℃, and stirring for 3min in the same direction to obtain a mud-like state.
(5) Pre-freezing cistanche deserticola at-15deg.C for 1.5 hr, transferring into vacuum freeze dryer, vacuumizing, and freezing to dryness; the temperature of the vacuum freeze drying is-30 ℃, the vacuum degree of the vacuum freeze drying is 5Pa, and the time of the vacuum freeze drying is 10 hours.
(6) After freeze drying, directly obtaining instant cistanche tablet from cistanche with uniform tablet shape, and secondarily shaping cistanche with non-uniform tablet shape to obtain instant cistanche powder; the secondary shaping is to crush the freeze-dried mixture.
Example 3
The embodiment provides a preparation method of instant cistanche deserticola, which comprises the following steps:
(1) Washing fresh cistanche salsa to remove the dark brown inedible part;
(2) Cutting the cleaned fresh cistanche into cistanche slices with the thickness of 7 mm;
(3) Adding the sliced fresh cistanche into a color protection liquid at 97 ℃ for soaking for 3min, and fishing out and draining;
(4) Primary shaping: directly dishing cistanche deserticola slices with uniform slice shapes, pulping the rest cistanche deserticola slices (blocks) together with the color protection liquid, adding gelatinized starch mud with 50% of the slurry amount, uniformly mixing to obtain a mixture, dishing the mixture;
the color protection liquid comprises the following components in parts by mass: 88 parts of stevia rebaudiana leaf water extract, 2 parts of citric acid and 10 parts of honey;
the preparation method of the stevia rebaudiana leaves comprises the following steps: cleaning, drying and crushing stevia rebaudiana leaves, wherein the ratio of the materials to the liquid is 1g: mixing 20mL with water, extracting at 95deg.C for 20min;
the preparation method of the gelatinized starch paste comprises the steps of mixing starch with cold water according to a ratio of 1: mixing at a mass ratio of 1, heating to 80 ℃, and stirring for 5min in the same direction to obtain a mud-like state.
(5) Pre-freezing herba cistanches subjected to primary shaping at-5 ℃ for 2 hours, then transferring into a vacuum freeze dryer, vacuumizing, and freezing to dryness; the temperature of the vacuum freeze drying is-25 ℃, the vacuum degree of the vacuum freeze drying is 10Pa, and the time of the vacuum freeze drying is 14h.
(6) After freeze drying, directly obtaining instant cistanche tablet from cistanche with uniform tablet shape, and secondarily shaping cistanche with non-uniform tablet shape to obtain instant cistanche powder; the secondary shaping is to crush the freeze-dried mixture.
Experimental example 1
Determination of the pair ABTS of ready-to-eat cistanche deserticola prepared in examples 1, 2 and 3 + And DPPH - Is soluble (in terms of turbidity OD) 660 Characterization) and color (in absorbance value OD 510 Characterization), the specific assay method is as follows:
DPPH radical clearance: 9.85mg of DPPH is weighed, the volume of the DPPH is fixed to 250mL by absolute ethyl alcohol to serve as a DPPH working solution, 1mL of sample solution (50% of methanol is taken as a solvent to prepare 0.25% concentration sample solution) is added into a 10mL test tube in a reaction system, 2mL of DPPH working solution is added, shaking and shaking are carried out uniformly, the mixture is kept away from light at room temperature for 30min, the light absorption value at 517nm is measured, and the equal amount of absolute ethyl alcohol is added to serve as a blank control.
Wherein: a is that S The absorbance value of the sample tube; a is that 0 Is the absorbance of the control tube.
Determination method of ABTS radical clearance: ABTS + Preparing a working solution: 0.003g ABTS + Mixing with 0.8mL distilled water to obtain ABTS + Stock solution 0.001g of potassium persulfate was mixed with 1.5mL of distilled water to give a potassium persulfate stock solution. Mixing the two materials in equal proportion, and standing for 12h at room temperature in dark condition. ABTS to be generated + Diluting the solution with distilled water to make its absorbance at 30deg.C and 734nm wavelength be 0.7+ -0.02, to obtain ABTS + And (5) working fluid.
Sample measurement: 0.5mL of sample solution (prepared as a 0.25% strength sample solution using 50% methanol) was added with 2.5mL of ABTS + After shaking up the working solution, dark reaction is carried out for 6min at room temperature, and the absorbance value A is measured at 284 nm 1 . A sample solution was replaced with 0.5mL of water to determine absorbance A 2 . Sample pair ABTS + The clearance rate is calculated according to the formula:
ABTS radical clearance (%) = (a) 2 -A 1 )/A 2 ×100％
Measurement of turbidity: grinding the instant cistanche deserticola crisp chips or powder, wherein the feed liquid ratio of the sample to the boiled distilled water is 1g: after dissolution in a proportion of 15mL, the solution was left for 2 hours, and the supernatant A was measured at a wavelength of 660nm 660 Is to obtain OD 660 Measurement of supernatant A at a wavelength of 510nm 510 Is to obtain OD 510 。
As shown in FIG. 1 and FIG. 2, the results of FIG. 1 show that the clearance of ABTS+ in the instant cistanche deserticola prepared in examples 1-3 is above 95%, and the clearance is to DPPH - The clearance rate of the catalyst is more than 90 percent. As can be seen from FIG. 2, the OD of the supernatant obtained by pulverizing the instant cistanche deserticola tablet and cistanche deserticola powder, and then dissolving the pulverized cistanche deserticola tablet and cistanche deserticola powder in boiling water for 2 hours 660 Between 0.1 and 0.15, showing good solubility and OD 510 Between 0.15 and 0.25Indicating that the two colors have reddish brown basic tone and are lighter.
Experimental example 2
The contents of phenylethanoid glycosides in the instant cistanche deserticola prepared in examples 1, 2 and 3 are determined by a conventional method, and the results are shown in fig. 3. As can be seen from FIG. 3, the total amount of phenylethanoid glycosides in the obtained instant cistanche is more than 0.5%.
Experimental example 3
Sensory evaluation is carried out on the instant cistanche crisp chips and the instant cistanche crisp powder prepared in the examples 1, 2 and 3 and the tabletting of the cistanche powder and the red date powder which are proportioned according to the proportion of 1:1, a panel is formed by 10 persons, the product is scored (100 minutes) from 3 aspects of color, taste and tissue state, the average value is taken, the comprehensive evaluation score is obtained, the evaluation standard is shown in table 1, and the evaluation result is shown in table 2.
Table 1 evaluation criteria
Table 2 evaluation results
As can be seen from table 2, the instant cistanche crisp chips, powder and the pressed products of cistanche powder and red date powder prepared in examples 1 to 3 of the present invention have better morphology, taste, tissue state, etc., which indicates that the cistanche preparation method of the present invention can improve the taste and the quality of the reprocessed products of the instant cistanche crisp chips and cistanche powder.
The instant cistanche crisp chips, the instant cistanche powder and the tabletting finished products of the red date powder (1:1) prepared in the examples 1-3 are the instant cistanche crisp chips prepared in the examples, the tabletting products of the cistanche powder and the red date powder prepared in the examples and the cistanche powder prepared in the examples sequentially from left to right from top to bottom as shown in fig. 4.
As can be seen from the above examples, the instant cistanche deserticola product and the preparation method thereof are provided, the color and the taste of the cistanche deserticola tablet and the cistanche deserticola powder product are improved, the total content of phenylethanoid glycosides in the obtained instant cistanche deserticola is more than 0.5%, and the instant cistanche deserticola product is prepared by the preparation method of the invention + Has a clearance of 95% or more for DPPH - The clearance rate of the catalyst is more than 90 percent. The prepared instant cistanche deserticola has sweet taste or milk flavor, and the aftertaste has the bitter taste of cistanche deserticola, and the vascular texture of cistanche deserticola can be seen.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (8)
1. The preparation method of the instant cistanche deserticola is characterized by comprising the following steps of:
(1) Cleaning fresh cistanche deserticola, and slicing the fresh cistanche deserticola, wherein the thickness of the slice is 1.5-8 mm;
(2) Placing the sliced cistanche deserticola into a color protection liquid for color protection;
(3) Performing primary shaping on cistanche deserticola subjected to color protection;
(4) Freeze-drying the cistanche deserticola subjected to primary shaping;
the color protection liquid in the step (2) comprises the following components in parts by mass:
50-98 parts of stevia rebaudiana leaf water extract, 0.1-1 part of isomaltooligosaccharide and 0.1-2 parts of citric acid;
or 50-98 parts of stevia rebaudiana leaf water extract and 0.1-2 parts of citric acid;
or 50-98 parts of stevia rebaudiana leaf water extract, 1-10 parts of honey and 0.1-2 parts of citric acid;
the color protection temperature in the step (2) is 90-100 ℃, and the color protection time is 3-5 min.
2. The method for preparing instant cistanche salsa according to claim 1, wherein the method for preparing the stevia rebaudiana leaf water extract is as follows: the stevia rebaudiana leaves are cleaned, dried and crushed, and mixed with water according to the ratio of 1g to 10-20 mL for extraction, wherein the extraction temperature is 85-100 ℃, and the extraction time is 10-20 min.
3. The method for preparing instant cistanche deserticola according to claim 1, wherein the method for one-time shaping in the step (3) is as follows: directly packaging cistanche deserticola with uniform sheet shape; pulping cistanche deserticola with the color protection liquid, adding potato paste with the slurry amount of 1-50%, mixing uniformly to obtain a mixture, and dishing the mixture.
4. A method of preparing ready-to-eat cistanche according to claim 3, wherein the potato puree is replaced by a gelatinized potato puree or a starch puree, which is prepared by: mixing potato whole powder or starch with water at a mass ratio of 1:1, heating and stirring to obtain paste.
5. The method for preparing instant cistanche salsa according to claim 4, wherein the heating temperature is 80-95 ℃ and the stirring time is 2-5 min.
6. The method for preparing instant cistanche deserticola according to claim 1, wherein the freeze-drying in the step (4) is performed for 1-2 hours at-15 to-5 ℃, then vacuum freeze-drying is performed, the temperature of the vacuum freeze-drying is-35 ℃ to-25 ℃, the vacuum degree of the vacuum freeze-drying is 2-10 Pa, and the time of the vacuum freeze-drying is 9-14 hours.
7. The method for preparing instant cistanche salsa according to claim 1 or 4, wherein after freeze drying, cistanche salsa with uniform sheet shape is directly obtained into instant cistanche salsa sheets, and cistanche salsa with non-uniform sheet shape is subjected to secondary shaping to obtain instant cistanche salsa powder; the secondary shaping is to crush the freeze-dried mixture.
8. An instant cistanche salsa obtained by the process according to any one of claims 1 to 7.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101485731A (en) * | 2008-01-16 | 2009-07-22 | 杏辉天力（杭州）药业有限公司 | Processing method for improving ingredient content of phenylethanoid glycosides in fresh Chinese medicine desertliving cistanche |
| CN104138420A (en) * | 2013-05-08 | 2014-11-12 | 北京大学 | Cistanche deserticola medicinal material processing method |
| CN112618599A (en) * | 2019-09-24 | 2021-04-09 | 宁夏农林科学院农业生物技术研究中心（宁夏农业生物技术重点实验室） | Fresh and dry cistanche slice processing method and product thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485731A (en) * | 2008-01-16 | 2009-07-22 | 杏辉天力（杭州）药业有限公司 | Processing method for improving ingredient content of phenylethanoid glycosides in fresh Chinese medicine desertliving cistanche |
| CN104138420A (en) * | 2013-05-08 | 2014-11-12 | 北京大学 | Cistanche deserticola medicinal material processing method |
| CN112618599A (en) * | 2019-09-24 | 2021-04-09 | 宁夏农林科学院农业生物技术研究中心（宁夏农业生物技术重点实验室） | Fresh and dry cistanche slice processing method and product thereof |
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| 肉苁蓉加工过程中护色工艺的研究;李焕荣，等;食品科技(第2期);第106-110页 * |
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