CN116458621A - Yogurt and dragon jelly with blood sugar reducing function and preparation process thereof - Google Patents
Yogurt and dragon jelly with blood sugar reducing function and preparation process thereof Download PDFInfo
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- CN116458621A CN116458621A CN202310643152.2A CN202310643152A CN116458621A CN 116458621 A CN116458621 A CN 116458621A CN 202310643152 A CN202310643152 A CN 202310643152A CN 116458621 A CN116458621 A CN 116458621A
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- jelly
- dragon
- yogurt
- dragon fruit
- blood sugar
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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
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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
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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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- 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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- 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
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention belongs to the technical field of deep processing of dragon fruits, and in particular relates to a yogurt dragon jelly with a blood sugar reducing function, which is prepared from the following raw materials in percentage by weight: 18-22% of dragon fruit juice, 8-12% of milk, 2-4% of Chinese herbal medicine liquid, 7-12% of lemon juice, 6-12% of honey water, 5-15% of white granulated sugar, 0.8-1.3% of saline water, 12-18% of mixed bacteria liquid, 3-8% of white bean jelly and 100% of purified water. The invention also provides a preparation process of the yoghurt and dragon jelly, which comprises the following steps: (1) Mixing dragon fruit juice, milk, chinese herbal medicine liquid, lemon juice, honey water, white granulated sugar, saline solution and mixed bacterial liquid, stirring uniformly, and sealing; (2) Fermenting, suction filtering, centrifuging, and collecting clarified liquid; (3) Adding bean jelly and purified water, boiling, canning, sealing, sterilizing, and cooling to obtain yogurt and dragon fruit jelly with blood sugar lowering function. The yogurt dragon jelly prepared by the method has moderate hardness, uniform texture, faint scent of dragon fruits, no bubbles and stronger oxidation resistance and blood glucose reduction effects.
Description
Technical Field
The invention belongs to the technical field of deep processing of dragon fruits, and particularly relates to a yogurt dragon fruit jelly with a blood sugar reducing function and a preparation process thereof.
Background
The fruit of the climbing succulent shrub of the genus dipyridamole of the family Cactaceae, the branches of which are mostly in the shape of edge waves or scallops, has a color from dark green to light blue green; no hair, bone; a thorn cone shape; the berries are red long spheres, the umbilicus is small, and the pulp is white; the seeds are black inverted oval, and the flowering period is summer and autumn. The dragon fruit is named because it has a red coat, and the protrusions on the coat are like flames and reminiscent of dragon scales. Dragon fruits are classified into white and red, white mouthfeel is general, and red is sweet. According to the description of ancient books 'general Ji Fang', the dragon fruit is rich in nutrition, has the effects of preventing constipation, promoting eye health, reducing blood sugar and blood fat and lowering blood pressure, and has the effects of promoting gastrointestinal digestion, preventing anemia and whitening skin and preventing black spots because the dragon fruit contains anthocyanin which is a special component. The dragon fruit integrates fruits, flowers, vegetables, health care and medicines. The dragon fruit is not only a garden greening plant with flower and fruit being used as both a appreciation and a appreciation, but also one of subtropical and tropical fruits. The red-heart dragon fruit is a fruit rich in vitamins and minerals, contains rich vitamins, betalains and polyphenols, has great effects on reducing blood sugar, preventing obesity and the like, and the traditional red-heart dragon fruit food is usually mainly composed of high-calorie components and is not suitable for a group needing diet control, so that the red-heart dragon fruit food with low sugar and low fat is researched, and has great market potential. However, commercial red-heart dragon fruit products on the market are fewer, the problem of sales of red-heart dragon fruits is solved, the deep processing of red-heart dragon fruits is an important way except fresh sales, scientific knowledge research and reasonable processing technology is applied to develop commodities with high added value, red-heart dragon fruit resources are fully utilized, and the method has great significance in improving economic benefits.
For example, the deep processing of the dragon fruit to prepare the yoghourt dragon fruit jelly is also an important way for the deep processing of the dragon fruit. Most of the commercial jellies are added with pigments, essence and the like, so that the nutritional value is low, the added sweetener is not purely natural, the fruit jelly does not have the nutritional value, and excessive sugar can cause the problems of obesity and diabetes mellitus, so that the fruit jelly is not beneficial to the health of human bodies and is eaten in a large quantity. The Chinese patent with the application number of CN202310255031.0 discloses a jelly containing collagen tripeptide and a preparation method thereof, wherein the collagen tripeptide comprises 10-20 parts of collagen tripeptide, 5-15 parts of dragon fruit concentrated juice, 3-8 parts of dragon fruit particles, 3-8 parts of carrageenan, 2-5 parts of konjak gum, 1-3 parts of hydroxymethyl cellulose sodium, 6-12 parts of syrup, 10-15 parts of probiotics powder, 0.1-1 part of stevioside, 0.1-1 part of dehydroacetic acid, 0.1-2 parts of edible essence, 0.1-1 part of edible pigment, 0.1-1 part of color fixative, 40-60 parts of water and 8-15 parts of syrup. The jelly containing collagen tripeptide and the preparation method thereof have the effects of improving the immunity of organisms and resisting aging. Although the dragon fruit is used as a raw material to prepare the yoghurt dragon fruit jelly with the function of reducing blood sugar, pigments, essence and preservative are added into the yoghurt dragon fruit jelly, so that the yoghurt dragon fruit jelly is not beneficial to human health, and in addition, the mentioned effects are not verified, and whether the yoghurt dragon fruit jelly has the effect of reducing blood sugar is not mentioned. A Chinese patent with application number of CN201410818306.8 discloses a beautifying and weight-losing jelly and a preparation process thereof. The jelly comprises the following components in percentage by weight: 0.5 to 0.8 percent of grosvenor momordica flower, 10 to 12 percent of banana clear juice, 0.3 to 0.5 percent of dendrobium candidum superfine powder, 1.0 to 1.25 percent of dragon fruit flower superfine powder, 0.6 to 0.8 percent of common lanxiang fruit, 15 to 17 percent of white sugar, 2.5 to 4 percent of isomaltitol, 0.05 to 0.08 percent of citric acid and 1.1 to 1.5 percent of gel; the balance being water. The beneficial effects of the invention are as follows: 1. the raw material components of the jelly have the effects of maintaining beauty and keeping young, regulating pressure and reducing blood lipid, and the jelly is easy to feel full after being eaten, and has the effects of maintaining beauty and keeping young and reducing weight; 2. the isomaltulose alcohol and other sweeteners are used to act synergistically, so that the jelly product is low in energy and low in heat, and is more suitable for three-high people to eat. Although it is mentioned that jelly has effects of losing weight and reducing blood lipid, it is not a dragon fruit as a main raw material component, and a dragon fruit is used, but a dragon fruit flower is used.
Along with the enhancement of health care consciousness of people, the future health care jelly tends to develop in the directions of high quality, naturalization, functionality and health, so that the yogurt dragon fruit jelly which takes dragon fruit as a main raw material and has the function of reducing blood sugar and can be shaped is researched and developed, and has great significance for improving the added value of the dragon fruit.
Disclosure of Invention
The invention aims to solve the technical problems and provides a yogurt dragon jelly with blood sugar reducing function, which has moderate hardness, uniform texture, dragon fruit fragrance, no bubbles and stronger antioxidant and blood sugar reducing effects.
The technical scheme of the invention is as follows:
a yogurt dragon jelly with blood sugar reducing function is prepared from the following raw materials in percentage by weight: 18-22% of dragon fruit juice, 8-12% of milk, 2-4% of Chinese herbal medicine liquid, 7-12% of lemon juice, 6-12% of honey water, 5-15% of white granulated sugar, 0.8-1.3% of saline water, 12-18% of mixed bacteria liquid, 3-8% of white bean jelly and 100% of purified water.
In order to obtain the yogurt and dragon jelly with moderate freezing softness and hardness, uniform texture, faint scent of dragon fruits, no bubbles and optimal sensory scores, the yogurt and dragon jelly with the optimal sensory scores is preferably prepared from the following raw materials in percentage by weight: 20% of dragon fruit juice, 10% of milk, 3% of Chinese herbal medicine liquid, 10% of lemon juice, 10% of honey water, 10% of white granulated sugar, 1% of saline solution, 15% of mixed bacteria liquid, 5% of white bean jelly and 16% of purified water.
In order to improve the efficacy of the Chinese herbal medicine liquid in the yogurt dragon jelly with the blood sugar reducing function, preferably, the preparation process of the Chinese herbal medicine liquid comprises the following steps of: 60ml of purified water is added, and the mixture is boiled and concentrated to half of the original volume of the purified water and filtered to obtain the Chinese herbal medicine liquid.
In order to improve the antioxidation and weight-losing effects of the dragon fruits, the Chinese herbal medicine with homology of medicine and food is added, and preferably, the Chinese herbal medicine mixture is a mixture of medlar, mesona chinensis and Chinese yam in a weight ratio of 1:1:1, and the medlar, the mesona chinensis and the Chinese yam are all dry products.
The liquid-to-liquid ratio of the mixed bacterial liquid changes to influence the effect of the mixed bacterial, when the liquid-to-liquid ratio changes, the number and the size of the bacterial colonies in the culture medium can be influenced, and then the effect of the mixed bacterial is influenced, when the liquid-to-liquid ratio increases, the number of the bacterial colonies in the culture medium can be reduced, but the size of each bacterial colony can be increased, and when the liquid-to-liquid ratio decreases, the number of the bacterial colonies in the culture medium can be increased, but the size of each bacterial colony can be reduced. Therefore, in preparing the mixed bacterial liquid, in order to obtain the optimal mixing effect, the liquid-to-liquid ratio of the mixed bacterial liquid of the present invention is preferably 1g:200ml.
In order to promote solidification of the jelly, improve taste of the jelly and improve efficacy of the yogurt dragon jelly, preferably, mixed bacteria in the mixed bacteria liquid are mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei, and the weight ratio of the bacteria is 1:1:1:1:1. Wherein, lactobacillus bulgaricus, streptococcus thermophilus, acidophilic bacillus, lactobacillus plantarum and lactobacillus casei can secrete an enzyme substance called chymosin, and the enzyme can decompose sugar in jelly and convert the sugar into small molecules such as glucose, fructose and the like, thereby promoting the solidification of the jelly; lactobacillus bulgaricus, streptococcus thermophilus, bacillus acidophilus, lactobacillus plantarum and lactobacillus casei can produce special compounds such as esters, alcohols and the like, and the special compounds can endow jelly with certain taste and flavor; lactobacillus bulgaricus and lactobacillus casei can generate beneficial substances such as vitamin B group, amino acid and the like in the fermentation process, and the substances can improve the nutritional value of the jelly; streptococcus thermophilus, acidophilic bacillus, lactobacillus plantarum and lactobacillus casei can secrete some antibacterial substances such as hydrogen peroxide, phenol and the like, and the substances can inhibit the growth of other microorganisms in the jelly, so that the sanitation and safety of the jelly are maintained; lactobacillus acidophilus, lactobacillus plantarum and Lactobacillus casei can decompose lactose in jelly and convert it into lactic acid and other beneficial substances, which can improve intestinal environment and promote the growth of intestinal flora and intestinal flora.
Preferably, the dragon fruit juice is red heart dragon fruit juice. The red-heart dragon fruit is a fruit rich in vitamins and minerals, contains rich vitamins, betalains and polyphenols, has great effects on reducing blood sugar, preventing obesity and the like, but generally has the effects of losing nutrients and effective substances and reducing blood sugar and reducing weight after deep processing, so that the invention takes the dragon fruit as a main raw material, and is matched with mixed bacterial liquid and Chinese herbal medicine liquid for mixed fermentation so as to compensate the loss of the effective components in the processing process of the dragon fruit, thereby obtaining the yoghourt dragon jelly product with stronger antioxidation and blood sugar reducing effects.
In order to obtain the yogurt dragon fruit jelly with good taste and texture, preferably, the preparation process of the dragon fruit juice comprises the following steps: peeling dragon fruit, cutting into small pieces, squeezing, and filtering the juice for 3-4 times to obtain dragon fruit juice. Preferably, the preparation process of the lemon juice comprises the following steps: peeling lemon, removing seed, cutting into small pieces, squeezing, and filtering the juice for 3-4 times to obtain lemon juice. Preferably, the feed liquid ratio of the saline solution is 1g to 500ml, and the feed liquid ratio of the honey water is 1g to 2.5ml.
The invention also provides a preparation process of the yogurt dragon jelly with the blood sugar reducing function, which comprises the following steps:
(1) Mixing dragon fruit juice, milk, chinese herbal medicine liquid, lemon juice, honey water, white granulated sugar, saline solution and mixed bacterial liquid, stirring uniformly, and sealing;
(2) Fermenting at 40-42deg.C for 7-9 hr, filtering, centrifuging, and collecting supernatant;
(3) Adding bean jelly into the clear solution, adding purified water, boiling, stirring for 6-8min under boiling state, canning, sealing, sterilizing, and cooling to obtain yogurt and dragon fruit jelly with blood sugar lowering function.
In order to prolong the shelf life of the yoghurt and dragon jelly and reduce the risk of bacterial contamination, preferably, the sterilization is pasteurization, the water temperature is 80-90 ℃, and the sterilization time is 10-30 min.
The white bean jelly is white bean jelly powder.
By adopting the technical scheme, the invention has the beneficial effects that:
1. according to the formula of the yogurt and dragon jelly, the yogurt and dragon jelly with the function of reducing weight and reducing blood sugar is prepared by taking the dragon fruit as a main raw material and matching with the mixed bacterial liquid, the Chinese herbal medicine liquid and the white bean jelly, meanwhile, the nutrition of the yogurt and dragon jelly with the function of reducing blood sugar is enriched by matching with milk, and the mouthfeel of the yogurt and dragon jelly with the function of reducing blood sugar is further improved by using lemon juice, honey water, white granulated sugar and saline water.
2. The Chinese herbal medicine liquid mainly comprises Chinese wolfberry, mesona chinensis and Chinese yam, the three raw materials are homologous raw materials of medicine and food, and the Chinese wolfberry is healthy and green, wherein the Chinese wolfberry is dried mature fruits of Chinese wolfberry in Ningxia of Solanaceae, and has the effects of nourishing liver and kidney and tonifying essence and improving eyesight; the Mesona chinensis Benth is also called cactus and mesona chinensis Benth, the Mesona chinensis Benth belongs to annual herbaceous perennial root plants, the Mesona chinensis Benth grows very high, the whole herb of Mesona chinensis Benth can be eaten, contains abundant carbohydrate and a small amount of protein, fat and the like, is very suitable for clearing summer heat, quenching thirst, promoting urination and also can treat hypertension, kidney diseases, diabetes and the like, the fiber of Mesona chinensis Benth is used for fermenting in combination with mixed bacteria, the weight-losing effect of the yogurt dragon jelly with the function of reducing blood sugar is enhanced, meanwhile, the reducing substances such as polyphenol, flavone and the like contained in the Mesona chinensis Benth can promote the fermentation of the mixed bacteria, and the enzyme biochemical reaction of the growth of bacteria is stimulated, so that the increase of active substances is promoted, and the antioxidation effect of the yogurt dragon jelly with the function of reducing blood sugar is improved; the yam is dried rhizome of Dioscorea opposita Thunb of Dioscoreaceae, has effects of invigorating spleen, tonifying lung, invigorating kidney, and replenishing essence, and comprehensively, the added Chinese herbal medicine liquid has synergistic effect with dragon fruit juice and mixed bacteria, and improves oxidation resistance of yogurt dragon jelly with blood sugar lowering function.
3. According to the invention, after the mixed bacteria of Lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and Lactobacillus casei are added to the raw materials, the raw materials are changed into micromolecular substances after fermentation, so that the absorption by human bodies is facilitated, the activity of the active ingredients of the raw materials can be improved, the weight losing and blood sugar reducing effects of the dragon fruit are improved, and particularly, the mixed bacteria are used for fermenting the raw materials of the blood sugar reducing functional yoghurt and dragon jelly disclosed by the invention, the betanin, anthocyanin and total phenol contents of the blood sugar reducing functional yoghurt and dragon jelly are improved, and the antioxidation effect of the blood sugar reducing functional yoghurt and dragon jelly is enhanced.
4. The yogurt dragon jelly with the blood sugar reducing function does not contain essence, pigment, preservative and the like, is environment-friendly, and meets the requirements of consumers on high-quality, natural, functional and healthy jelly.
Drawings
Fig. 1 shows the effect of different addition amounts of dragon fruit juice on sensory evaluation, elasticity and chewiness of yogurt-dragon fruit jelly with blood sugar reducing function.
Fig. 2 shows the influence of the addition amounts of different Chinese herbal medicines on the sensory evaluation, elasticity and chewiness of the yogurt and dragon fruit jelly with the blood sugar reducing function.
Fig. 3 shows the influence of the addition amounts of different mixed bacterial liquids on the sensory evaluation, elasticity and chewiness of the yogurt and dragon fruit jelly with the blood sugar reducing function.
Fig. 4 shows the sensory evaluation and the elasticity and the chewing effect of different fermentation times on the yogurt and dragon jelly with the blood sugar reducing function.
FIG. 5 shows the effect of grass liquid medicine and mixed bacterial liquid in the invention on the contents of betalain, anthocyanin and total phenols and oxidation resistance index of yoghurt and dragon fruit jelly with blood sugar reducing function.
FIG. 6 is a graph comparing the inhibition of alpha-amylase by different concentrations of jelly sample fluid and acarbose according to the invention.
FIG. 7 is a graph comparing the inhibition of alpha-glucosidase by jelly sample solutions of different concentrations and acarbose according to the present invention.
Fig. 8 is a yoghurt and dragon jelly prepared in example 1 of the invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A yogurt dragon jelly with blood sugar reducing function is prepared from the following raw materials in percentage by weight: 20% of fresh red heart dragon fruit juice, 10% of milk, 3% of Chinese herbal medicine liquid, 10% of lemon juice, 10% of honey water (feed liquid ratio is 1g:2.5 ml), 10% of white granulated sugar, 1% of saline solution (feed liquid ratio is 1g:500 ml), 15% of mixed bacterial liquid (feed liquid ratio of the mixed bacterial liquid is 1g:200 ml), 5% of bean jelly powder and 16% of purified water, wherein mixed bacteria in the mixed bacterial liquid are mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei, and the weight ratio of the bacteria is 1:1:1:1:1.
The preparation process of the Chinese herbal medicine liquid comprises the steps of mixing Chinese herbal medicine mixture according to a feed liquid ratio of 1g:60ml of purified water is added, the mixture is boiled and concentrated to half of the original volume of the purified water, and then the mixture is filtered to obtain Chinese herbal medicine liquid, wherein the Chinese herbal medicine mixture is a mixture of medlar, mesona chinensis and Chinese yam in a weight ratio of 1:1:1.
The preparation process of the fresh red-heart dragon fruit juice comprises the following steps: peeling fresh dragon fruit, cutting into small pieces, putting into a juicer to squeeze juice, and filtering the juice for 4 times to obtain fresh red-heart dragon fruit juice.
The preparation process of the lemon juice comprises the following steps: peeling lemon, removing seed, cutting into small pieces, squeezing juice in a juicer, and filtering the juice for 4 times to obtain lemon juice.
The preparation process of the yogurt dragon jelly with the blood sugar reducing function comprises the following steps of:
(1) Mixing dragon fruit juice, milk, chinese herbal medicine liquid, lemon juice, honey water, white granulated sugar, salt water and mixed bacterial liquid, placing into a clean container, stirring uniformly, and sealing;
(2) Placing into a constant temperature fermentation tank, fermenting at 42deg.C for 8 hr, suction filtering, centrifuging at 8000r/min for 10min, and collecting supernatant;
(3) Adding bean jelly into the clear solution, adding purified water, boiling, stirring for 7min under boiling state, pouring into a container, sealing, pasteurizing at 85deg.C for 20min, and cooling to obtain yogurt dragon fruit jelly with blood sugar lowering function, as shown in figure 8, wherein the yogurt dragon fruit jelly is bright purple red, has luster and no bubbles as shown in figure 8; the product has elasticity and uniform and fine texture; the sweet and sour sweet taste has thick dragon fruit taste, no peculiar smell, pH value of 4.619, elasticity of 11.53mm, chewiness of 10.13mJ, soluble solid content of 15.4g/100g, total colony count of 2GFU/g, undetected escherichia coli, mould and saccharomycete count of <20CFU/g, flavone content of 2.4%, anthocyanin content of 17.81mg/100g, carbohydrate content of 13.5g/100g, total phenol content of 12.38% and betanin content of 78.19mg/100g.
Example 2
A yogurt dragon jelly with blood sugar reducing function is prepared from the following raw materials in percentage by weight: 18% of fresh red heart dragon fruit juice, 12% of milk, 2% of Chinese herbal medicine liquid, 7% of lemon juice, 6% of honey water (feed liquid ratio is 1g:2.5 ml), 15% of white granulated sugar, 0.8% of saline solution (feed liquid ratio is 1g:500 ml), 18% of mixed bacterial liquid (feed liquid ratio is 1g:200 ml), 3% of bean jelly powder and 18.2% of purified water, wherein mixed bacteria in the mixed bacterial liquid are mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei, and the weight ratio of the bacteria is 1:1:1:1:1.
The preparation process of the Chinese herbal medicine liquid comprises the steps of mixing Chinese herbal medicine mixture according to a feed liquid ratio of 1g:60ml of purified water is added, the mixture is boiled and concentrated to half of the original volume of the purified water, and then the mixture is filtered to obtain Chinese herbal medicine liquid, wherein the Chinese herbal medicine mixture is a mixture of medlar, mesona chinensis and Chinese yam in a weight ratio of 1:1:1.
The preparation process of the fresh red-heart dragon fruit juice comprises the following steps: peeling fresh dragon fruit, cutting into small pieces, squeezing juice in a juicer, and filtering the juice for 3 times to obtain fresh red-heart dragon fruit juice.
The preparation process of the lemon juice comprises the following steps: peeling lemon, removing seed, cutting into small pieces, squeezing juice in a juicer, and filtering the juice for 3 times to obtain lemon juice.
The preparation process of the yogurt dragon jelly with the blood sugar reducing function comprises the following steps of:
(1) Mixing dragon fruit juice, milk, chinese herbal medicine liquid, lemon juice, honey water, white granulated sugar, salt water and mixed bacterial liquid, placing into a clean container, stirring uniformly, and sealing;
(2) Placing into a constant temperature fermentation tank, fermenting at 41 deg.C for 7 hr, suction filtering, centrifuging at 8000r/min for 10min, and collecting supernatant;
(3) Adding bean jelly into the clear solution, adding purified water, boiling, stirring for 7min under boiling state, pouring into a container, sealing, pasteurizing at 80deg.C for 30min, and cooling to obtain yogurt and dragon jelly with blood sugar lowering function.
Example 3
A yogurt dragon jelly with blood sugar reducing function is prepared from the following raw materials in percentage by weight: 22% of fresh red heart dragon fruit juice, 8% of milk, 4% of Chinese herbal medicine liquid, 12% of lemon juice, 12% of honey water (feed liquid ratio is 1g:2.5 ml), 5% of white granulated sugar, 1.3% of saline solution (feed liquid ratio is 1g:500 ml), 12% of white bean jelly powder and 15.7% of purified water, wherein mixed bacteria in the mixed bacteria liquid are mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei, and the weight ratio of the bacteria is 1:1:1:1:1:1.
The preparation process of the Chinese herbal medicine liquid comprises the steps of mixing Chinese herbal medicine mixture according to a feed liquid ratio of 1g:60ml of purified water is added, the mixture is boiled and concentrated to half of the original volume of the purified water, and then the mixture is filtered to obtain Chinese herbal medicine liquid, wherein the Chinese herbal medicine mixture is a mixture of medlar, mesona chinensis and Chinese yam in a weight ratio of 1:1:1.
The preparation process of the fresh red-heart dragon fruit juice comprises the following steps: peeling fresh dragon fruit, cutting into small pieces, squeezing juice in a juicer, and filtering the juice for 3 times to obtain fresh red-heart dragon fruit juice.
The preparation process of the lemon juice comprises the following steps: peeling lemon, removing seed, cutting into small pieces, squeezing juice in a juicer, and filtering the juice for 3 times to obtain lemon juice.
The preparation process of the yogurt dragon jelly with the blood sugar reducing function comprises the following steps of:
(1) Mixing dragon fruit juice, milk, chinese herbal medicine liquid, lemon juice, honey water, white granulated sugar, salt water and mixed bacterial liquid, placing into a clean container, stirring uniformly, and sealing;
(2) Placing into a constant temperature fermentation tank, fermenting at 40deg.C for 9 hr, suction filtering, centrifuging at 8000r/min for 10min, and collecting supernatant;
(3) Adding bean jelly into the clear solution, adding purified water, boiling, stirring for 8min under boiling state, pouring into a container, sealing, pasteurizing at 90deg.C for 10min, and cooling to obtain yogurt and dragon jelly with blood sugar lowering function.
Comparative example 1 (liquid medicine containing no Chinese herb)
A yogurt dragon jelly with blood sugar reducing function is prepared from the following raw materials in percentage by weight: 20% of fresh red heart dragon fruit juice, 10% of milk, 10% of lemon juice, 10% of honey water (feed liquid ratio is 1g:2.5 ml), 10% of white granulated sugar, 1% of saline water (feed liquid ratio is 1g:500 ml), 15% of mixed bacterial liquid (feed liquid ratio of the mixed bacterial liquid is 1g:200 ml), 5% of bean jelly powder and 19% of purified water, wherein mixed bacteria in the mixed bacterial liquid are mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei, and the weight ratio of the bacteria is 1:1:1:1:1.
The preparation process of the fresh red-heart dragon fruit juice comprises the following steps: peeling fresh dragon fruit, cutting into small pieces, putting into a juicer to squeeze juice, and filtering the juice for 4 times to obtain fresh red-heart dragon fruit juice.
The preparation process of the lemon juice comprises the following steps: peeling lemon, removing seed, cutting into small pieces, squeezing juice in a juicer, and filtering the juice for 4 times to obtain lemon juice.
The preparation process of the yogurt dragon jelly with the blood sugar reducing function comprises the following steps of:
(1) Mixing dragon fruit juice, milk, lemon juice, honey water, white granulated sugar, salt water and mixed bacterial liquid, placing into a clean container, stirring uniformly, and sealing;
(2) Placing into a constant temperature fermentation tank, fermenting at 42deg.C for 8 hr, suction filtering, centrifuging at 8000r/min for 10min, and collecting supernatant;
(3) Adding bean jelly into the clear solution, adding purified water, boiling, stirring for 7min under boiling state, pouring into a container, sealing, pasteurizing at 85deg.C for 20min, and cooling to obtain yogurt and dragon jelly with blood sugar lowering function.
Comparative example 2 (Mixed bacterial liquid-free)
A yogurt dragon jelly with blood sugar reducing function is prepared from the following raw materials in percentage by weight: 20% of fresh red heart dragon fruit juice, 10% of milk, 3% of Chinese herbal medicine liquid, 10% of lemon juice, 10% of honey water (feed liquid ratio is 1g:2.5 ml), 10% of white granulated sugar, 1% of saline water (feed liquid ratio is 1g:500 ml), 5% of white bean jelly powder and 31% of purified water.
The preparation process of the Chinese herbal medicine liquid comprises the steps of mixing Chinese herbal medicine mixture according to a feed liquid ratio of 1g:60ml of purified water is added, the mixture is boiled and concentrated to half of the original volume of the purified water, and then the mixture is filtered to obtain Chinese herbal medicine liquid, wherein the Chinese herbal medicine mixture is a mixture of medlar, mesona chinensis and Chinese yam in a weight ratio of 1:1:1.
The preparation process of the fresh red-heart dragon fruit juice comprises the following steps: peeling fresh dragon fruit, cutting into small pieces, putting into a juicer to squeeze juice, and filtering the juice for 4 times to obtain fresh red-heart dragon fruit juice.
The preparation process of the lemon juice comprises the following steps: peeling lemon, removing seed, cutting into small pieces, squeezing juice in a juicer, and filtering the juice for 4 times to obtain lemon juice.
The preparation process of the yogurt dragon jelly with the blood sugar reducing function comprises the following steps of:
(1) Mixing dragon fruit juice, milk, chinese herbal medicine liquid, lemon juice, honey water, white granulated sugar and saline water, placing into a clean container, stirring uniformly, and sealing;
(2) Placing into a constant temperature fermentation tank, fermenting at 42deg.C for 8 hr, suction filtering, centrifuging at 8000r/min for 10min, and collecting supernatant;
(3) Adding bean jelly into the clear solution, adding purified water, boiling, stirring for 7min under boiling state, pouring into a container, sealing, pasteurizing at 85deg.C for 20min, and cooling to obtain yogurt and dragon jelly with blood sugar lowering function.
Comparative example 3 (containing no Chinese herb liquid and Mixed bacterial liquid)
A yogurt dragon jelly with blood sugar reducing function is prepared from the following raw materials in percentage by weight: 20% of fresh red heart dragon fruit juice, 10% of milk, 10% of lemon juice, 10% of honey water (feed liquid ratio is 1g:2.5 ml), 10% of white granulated sugar, 1% of saline water (feed liquid ratio is 1g:500 ml), 5% of white bean jelly powder and 34% of purified water.
The preparation process of the fresh red-heart dragon fruit juice comprises the following steps: peeling fresh dragon fruit, cutting into small pieces, putting into a juicer to squeeze juice, and filtering the juice for 4 times to obtain fresh red-heart dragon fruit juice.
The preparation process of the lemon juice comprises the following steps: peeling lemon, removing seed, cutting into small pieces, squeezing juice in a juicer, and filtering the juice for 4 times to obtain lemon juice.
The preparation process of the yogurt dragon jelly with the blood sugar reducing function comprises the following steps of:
(1) Mixing dragon fruit juice, milk, lemon juice, honey water, white granulated sugar and salt water, placing into a clean container, stirring uniformly, and sealing;
(2) Placing into a constant temperature fermentation tank, fermenting at 42deg.C for 8 hr, suction filtering, centrifuging at 8000r/min for 10min, and collecting supernatant;
(3) Adding bean jelly into the clear solution, adding purified water, boiling, stirring for 7min under boiling state, pouring into a container, sealing, pasteurizing at 85deg.C for 20min, and cooling to obtain yogurt and dragon jelly with blood sugar lowering function.
Test example 1: sensory evaluation and elasticity and chewing influence on the yogurt and dragon jelly with blood sugar reducing function
1. Test method
(1) Measuring elasticity and chewing properties of yogurt and dragon jelly with different blood sugar reducing functions
The texture performance is tested by using a CT3 texture analyzer, and the elasticity and chewiness data of the yogurt dragon jelly with the blood sugar reducing function are obtained. The test conditions were set as follows: TPA mode, TA5 probe, test speed 1.0mm/s, trigger point load 5g, compression deformation 50%, sample cycle 2 times. The measurements were repeated three times and the average of elasticity and chewiness was taken.
(2) Yogurt and dragon jelly sensory evaluation of different blood sugar reducing functions
A sensory evaluation group is composed of 20 food experts, and is required to evaluate the pungent food such as no smoking, no drinking, no pungency and the like 24 hours before evaluation. Each evaluation sample was rinsed with warm water at about 30deg.C, and the evaluation interval time was set to 10min. According to the sensory evaluation standard, the corresponding score is preferably 90, the good score is 80, the medium score is 70, the difference is 60, the sensory comprehensive score is obtained by multiplying the weight 0.26,0.27,0.32,0.15 corresponding to the appearance color, the fermented aroma, the taste elasticity and the tissue texture by the average value, and the scoring standard is shown in the table 1 in detail.
TABLE 1 Pitaya jelly sensory evaluation criteria
2. Test results
The following different variables have the sensory effect on the yogurt-dragon jelly with the blood sugar reducing function, based on the embodiment 1 of the invention, when the variables are changed, the other parameters are the same as the embodiment 1, for example, the added amount of the dragon fruit juice has the sensory effect on the yogurt-dragon jelly with the blood sugar reducing function, except that the added amount of the dragon fruit juice is different, the other parameters are the same as the embodiment 1, and the other parameters are the same.
(1) The effect of different addition amounts of the dragon fruit juice on the sensory evaluation and elasticity and chewiness of the yogurt-dragon jelly with the blood sugar reducing function is shown in fig. 1: when the addition amount of the dragon fruit juice is 10%, 15%, 20%, 25% and 30%, the sensory scores are 83.845, 84.58, 86.37, 85.025 and 84.4. The change trend of the influence of the addition amount of different dragon fruit juices on the sensory evaluation of the jelly is basically consistent with the change trend of the influence on the chewiness, and the change trend is firstly increased and then reduced. When the addition amount of the dragon fruit juice is 20%, the sensory score is highest, the elasticity is 11.45mm, and the chewiness is 11.23mJ, namely, the too much addition amount of the dragon fruit juice can influence the sensory evaluation of the yogurt dragon fruit jelly with the blood sugar reducing function.
(2) The added amounts of the different Chinese herbal medicines have influence on sensory evaluation and elasticity and chewiness of the yogurt dragon jelly with the blood sugar reducing function, as shown in figure 2, when the added amounts of the Chinese herbal medicines are 1%, 2%, 3%, 4% and 5%, the corresponding sensory scores are 84.085, 86.05, 87.855, 85.225 and 84.525. The change trend of the influence of the addition amount of different dragon fruit juices on the sensory evaluation of the jelly is basically consistent with the change trend of the influence on the elasticity and the chewing property, and the change trend is increased and then reduced. When the addition amount of the traditional Chinese medicine is 3%, the sensory score is highest, the elasticity is 11.52mm, and the chewiness is 11.33mJ, namely, the sensory evaluation of the yogurt and dragon jelly with the blood sugar reducing function is affected by too little addition amount of the traditional Chinese medicine liquid.
(3) As shown in fig. 3, the added amounts of the mixed bacterial solutions have effects on sensory evaluation, elasticity and chewiness of the yogurt-dragon jelly with the blood sugar reducing function, and when the added amounts of the mixed bacterial solutions are 5%, 10%, 15%, 20% and 25%, the corresponding sensory scores are 83.135, 85.07, 86.94, 85.43 and 84.13. The change trend of the influence of the addition amount of different dragon fruit juices on the sensory evaluation of the jelly is basically consistent with the change trend of the influence on the elasticity and the chewing property, and the change trend is increased and then reduced. When the addition amount of the bacterial liquid is 15%, the sensory score is highest, the elasticity is 11.55mm, and the chewiness is 11.43mJ, namely, the sensory evaluation of the yogurt and dragon jelly with the blood sugar reducing function can be influenced by the too much and too little addition amount of the mixed bacterial liquid.
(4) The sensory evaluation and elasticity and chewiness effects of different fermentation times on the yogurt dragon jelly with blood sugar reducing function are shown in fig. 4, and when the fermentation time is 4h, 6h, 8h, 10h and 12h, the corresponding sensory scores are 85.205, 86.38, 88.395, 87.045 and 85.26. The influence change trend of different addition amounts of the dragon fruit juice on the jelly sensory evaluation is basically consistent with the influence change trend of the addition amounts of the dragon fruit juice on the elasticity, and the effect change trend is increased and then reduced. When the fermentation time is 8 hours, the sensory score is highest, the elasticity is 11.53mm, the chewiness is 10.13mJ, so that the yogurt dragon jelly with the blood sugar reducing function for obtaining higher sensory evaluation cannot be obtained, the fermentation time cannot be too long or too short, the taste is influenced by excessive fermentation due to too long fermentation time, the fermentation time is too short, insufficient fermentation is caused, and the yogurt dragon jelly with the blood sugar reducing function for obtaining optimal sensory evaluation cannot be obtained.
In conclusion, when the content of the dragon fruit juice is 20%, the addition amount of the Chinese herbal medicine liquid is 3%, the addition amount of the mixed bacterial liquid is 15%, and the fermentation time is 8 hours, the optimal formula is obtained, and the yogurt dragon fruit jelly with the blood sugar reducing function is moderate in softness and hardness, uniform in texture, fragrant in dragon fruit and free of bubbles.
Test example 2: the sugar-reducing functional yoghurt and dragon jelly has the summation effect of betalain, anthocyanin and total phenol content and oxidation resistance indexes
1. Test group
In order to determine the influence of mixed bacterial liquid and Chinese herbal medicine liquid on the yogurt and dragon jelly with the blood sugar reducing function, the method is divided into 4 groups for tests, and the specific groups are as follows:
EX group: the yogurt dragon jelly with the blood sugar reducing function, which is obtained in the embodiment 1, is prepared by the following steps of;
CL group: the yogurt dragon fruit jelly with the blood sugar reducing function (without Chinese herbal medicine liquid) obtained in the comparative example 1;
CK group: the yogurt dragon jelly with the blood sugar reducing function (without mixed bacteria liquid) obtained in the comparative example 2;
BK group: the yogurt dragon fruit jelly with the blood sugar reducing function (without Chinese herbal medicine liquid and mixed bacteria liquid) obtained in the comparative example 3.
Betalain, anthocyanin, total phenol content, DPPH clearance and reducing power were measured for each group, and specific results are shown in table 2 and fig. 5.
2. Betalain assay
Extracting betalain from the sour milk and dragon jelly by adopting an ultrasonic extraction method, and measuring the betalain content of the dragon fruit and the beet by adopting a molar extinction coefficient method. Weighing appropriate amount of jelly of different groups, placing into a centrifuge tube, adding 40% ethanol extractant with pH of 6.5 at a feed liquid ratio of 1:1, ultrasonically oscillating at 30deg.C for 45min, centrifuging at 8 000r/min for 10min, collecting supernatant, and measuring at wavelength of 538 nm. Each group of samples was measured 3 times in parallel and averaged. Distilled water was used as a control.
And calculating the betalain content according to the formula (1).
X＝ (A λ ×V×n×M×100×m)/ε (1)
Wherein X is the content mg/100g of betaine; a is that λ Is the absorbance value; n is dilution multiple; v is the total volume of the extracting solution mL; m is the molecular weight 550.46 of the standard betanin; m is the mass g of the jelly; epsilon is the betalain molar extinction coefficient 61600.
3. Anthocyanin assay
Weighing a proper amount of jelly, adding 50% ethanol solution extractant according to a feed-liquid ratio of 1:1, oscillating for 30min at 30 ℃, taking clear liquid in a cuvette after oscillating, and measuring the light absorption value at a wavelength of 700 nm.
And (3) calculating the anthocyanin content according to a formula (2).
C(mg/100g)＝AVnM×100/εm (2)
Wherein, C is anthocyanin content mg/100g; absorbance of anthocyanin; v is the volume of the extractant, ml; n is dilution multiple; m is the relative molecular mass (449.2); epsilon is the extinction coefficient 26900; m is the sample mass g.
4. Total phenol determination
(1) And (3) preparation of a reagent:
1) Gallic acid control stock solution (0.1 mg/mL): precisely weighing 10mg (accurate to 0.1 mg) of gallic acid standard substance, adding a small amount of water for dissolution, transferring to a 100mL brown volumetric flask, adding water for volume fixing to scale, shaking, and preserving at 4deg.C in dark place.
2) Gallic acid standard series concentration solutions: accurately measuring 0.0mL, 0.25mL, 0.50mL, 0.75mL, 1.00mL, 1.25mL and 1.5mL of gallic acid reference substance stock solution in a 25mL brown volumetric flask, fixing the volume to the scale with water, shaking, and preserving at 4 ℃. The standard series of gallic acid concentrations were 0 μg/mL, 1.0 μg/mL, 2.0 μg/mL, 3.0 μg/mL, 4.0 μg/mL, 5.0 μg/mL, 6.0 μg/mL. Is prepared in the prior art.
(2) Sample treatment:
10mL of jelly sample liquid with different groups is taken and placed in a 50mL centrifuge tube with a plug, 30mL of 80% ethanol solution is added, and ultrasonic treatment is carried out for 90 minutes. Centrifuging (9000 rmp, 4deg.C) for 5min after ultrasonic treatment, filtering, washing precipitate with water, mixing the washing solution and filtrate, adding water to constant volume to 50mL volumetric flask, and standing.
(3) And (3) drawing standard curve:
accurately measuring 1.0mL of gallic acid standard series concentration solution in a 25mL graduated test tube, adding 1.0 mol/LFOlin-Phenoll reagent 1.0mL, shaking uniformly, standing for 5 minutes, adding 2.0mL of 12% sodium carbonate solution, adding water to a volume to reach a graduation mark, heating in a water bath at 30 ℃ for 90 minutes, and measuring absorbance at 760 nm. And drawing a standard curve by taking the mass (mg) of gallic acid in 25mL of solution as an abscissa and the absorbance as an ordinate.
(4) Blank test
All reagents were taken in the same amount and the same analytical procedure was used in parallel with the measurement of the sample, but no sample was added.
(5) Sample measurement
1mL of extracting solution is accurately measured, the extracting solution is placed in a 25mL graduated test tube, 1.0mL of 1.0mol/L Folin-Phenoll reagent is added, 2.0mL of 12% sodium carbonate solution is added, water is added to fix the volume to a graduation mark, heating is carried out for 90 minutes in a water bath at 30 ℃, and the absorbance is measured at 760 nm.
(6) The total phenol content (in terms of gallic acid) in the sample is expressed as a percentage (%),
calculated according to formula (3): x= (m×d)/(v×1000) ×100% (3)
Wherein:
x is the total phenol content (calculated as gallic acid) in the sample; m is the mass of gallic acid in the sample detected by a standard curve, and the unit is milligrams (mg); v is the sample volume in milliliters (mL); d is the dilution of the sample; the calculation results retain the last two bits of the decimal point.
5. DPPH clearance determination
A DPPH solution of 0.1mmol/L was prepared and dissolved in absolute ethanol.
Blank DPPH absorbance (A) 0 ) Measuring by transferring 4m L absolute ethyl alcohol, adding 2m DPPH alcohol solution, mixing thoroughly, measuring solution absorbance A at 517nm 0 ；
Measuring absorbance (A) of DPPH ethanol solution and jelly sample, namely respectively transferring 2g of jelly samples of different groups, adding 2mL of DPPH solution, transferring 2m L absolute ethanol, fully and uniformly mixing, reacting at room temperature in a dark place for 0.5h, and measuring absorbance at 517 nm; absorbance of jelly sample (A) Sample ) And (3) measuring, namely taking 2g of jelly samples of different groups, adding 4mL of absolute ethyl alcohol, uniformly mixing, and measuring the absorbance at 517 nm. Each group is measured for 3 times in parallel, and an average value is obtained; the absorbance was measured and zeroed with absolute ethanol.
Clearance (%) = [1- (A-A like)/a of DPPH radical 0 ]×100(4)
Wherein:
a is average absorbance after adding a sample and DPPH solution; sample A is the average absorbance of the sample only; a is that 0 The mean absorbance was obtained by adding only DPPH solution.
6. Determination of reducing force
Respectively taking different groups of 2g jelly samples, mixing with 2mL phosphate buffer (pH 6.6,0.2 mol/L) and 2mL 1% potassium ferricyanide solution, preserving heat for 20min at 50 ℃, adding 10% TCA 2mL,3000r/min for centrifugation for 10min after rapid cooling, taking 2mL of supernatant, adding 2m L distilled water and 0.4mL 0.1% ferric chloride solution, standing for 10min after uniform mixing, and measuring absorbance at 700 nm. The reducing power is directly represented by absorbance A, and the greater the absorbance, the stronger the reducing power.
7. Test results
TABLE 2 sum effects of betalain, anthocyanin and Total phenol content and antioxidant indicators for groups
Betalains, anthocyanins, phenols and ketones are the main antioxidant components whose main mechanism of action in humans is scavenging free radicals and inducing endogenous antioxidant defenses, exerting antioxidant effects through the above reactions. The experiment takes DPPH free radical scavenging ability and reducing ability as antioxidation indexes, and determines the contents of betalains, total phenols and other substances to evaluate the antioxidation ability; as can be seen from Table 2 and FIG. 5, betalain (78.19.+ -. 0.24) mg/100g, anthocyanin (17.81.+ -. 0.10) mg/100g, total phenol (12.38.+ -. 0.13)%, DPPH radical scavenging rate (86.97.+ -. 1.10)% and reducing power (0.72.+ -. 0.006, A) of the best combination test group (EX) 700 ) The content and the capability of the jelly blank group (BK) are more than those of a control group (CL) without Chinese herbal medicine liquid, a control group (CK) without mixed bacteria liquid and a jelly blank group (BK) with pure dragon fruit juice (without Chinese herbal medicine liquid and mixed bacteria liquid), and are approximately EX & gtCL & gtCK & gtBK, so that the antioxidant components such as red heart dragon fruit contained in the jelly raw materials and the formula are rich in substances such as betanin, and the reducing substances such as polyphenol and flavone contained in Chinese herbal medicines such as mesona chinensis can promote mixed bacteria fermentation, promote enzyme biochemical reaction of bacterial growth, promote the increase of active substances, and further promote the antioxidant effect of the dragon jelly.
Test example 3: the invention relates to a yogurt dragon jelly in-vitro blood sugar reducing test with blood sugar reducing function
1. Test method
(1) Inhibition assay for alpha-amylase
A blank control group, a suppression group, and a background group were designed, wherein the background group included a blank background and a suppression background.
Inhibition group: sucking 0.3mL of alpha-amylase solution, 0.1mL of sample solution and 0.1mL of distilled water into a test tube, and preheating for 5min in a constant-temperature water bath kettle adjusted to 37 ℃; taken out and added with 0.4mL of 1% starch solution (for preparation at present)) Reacting for 5min in a water bath at 37 ℃; taking out, adding 0.2mL LDNS reagent, shaking, boiling water bath for 5min, taking out, cooling, constant volume with distilled water to 10mL, measuring absorbance at 540nm, and recording as A 1 3 parallel samples are arranged at the same concentration of each sample, and the concentration variable quantity is 5 levels of the traditional Chinese medicine.
The blank control group has the same steps as the inhibition group, and is marked as A by measuring absorbance without adding sample liquid 3 。
The blank background group is not added with sample liquid, and the enzyme solution is changed into the solvent of the enzyme solution, and the absorbance value is measured and is recorded as A 4 . The inhibition background group was not added with enzyme solution, and the absorbance was measured and recorded as A 2 . The amounts of reagents added are shown in table 3 below:
TABLE 3 addition amount of reagents
Note that c is the solvent of the alpha-amylase solution.
Finally, the inhibition rate of alpha-amylase is calculated as follows:
wherein: a is that 1 、A 4 The absorbance values of the blank contrast and the blank background are respectively; a is that 2 、A 3 Absorbance values for the inhibitor tube and the inhibition background control, respectively.
(2) Inhibition assay of alpha-glucosidase
Reactions were performed in non-removable 96-well plates using a fully automated microplate reader. The reaction system was 200. Mu.L: in 125. Mu.L phosphate buffer and 8.92X 10 －3 25 mu L of PNPG with mol/L and 25 mu L of alpha-glucosidase with 0.05U/mL are respectively added into 25 mu L of PNPG with different concentrations, distilled water is used for replacing enzyme solution to serve as blank control, and 3 parallel samples are arranged at the same concentration. The reaction system is placed in a constant temperature incubator for 20min at 37 ℃ and absorbance value is rapidly measured under the wavelength of 400nm of a full-automatic enzyme-labeling instrument . To eliminate the effect of sample and substrate PNPG on the assay results, the background absorbance values of the sample and substrate need to be determined. Calibration was performed by replacing the sample and substrate with 50mol/L phosphate buffer. And finally, the alpha-glucosidase inhibition rate is calculated as follows:
wherein A is 1 Is the original enzyme activity; a is that 2 Enzyme activity after inhibitor is added; a is that 3 Is PNPG background; a is that 4 Is the sample background.
2. Test results
TABLE 4 comparison of the inhibition of alpha-amylase by jelly sample solutions and acarbose at different concentrations
Note that: jelly sample solution pair alpha-amylase and IC 50 2.00 acarbose vs. alpha-amylase, IC 50 2.38.
As can be seen from table 4 and fig. 6, when the concentration level selected in the optimal formulation for preparing the jelly is 3, the inhibition rate of the jelly sample liquid to the alpha-amylase reaches 75.70%, which is very close to that of the positive control acarbose, which indicates that the hypoglycemic component of the jelly has very remarkable inhibition effect to the alpha-amylase, and the inhibition rate gradually increases with the increase of the concentration.
TABLE 5 comparison of the inhibition of alpha-glucosidase by jelly sample fluid and acarbose at different concentrations
Note that: jelly sample solution pair alpha-glucosidase, IC 50 Acarbose vs. alpha-glucosidase, IC 1.95 50 From Table 5 and FIG. 7, it is found that the inhibition of alpha-glucosidase by the jelly sample solution was 3.00The inhibition effect of the jelly sample liquid is very similar to that of acarbose, when the optimal formula is selected and the concentration of the additive level is 3, the inhibition rate of the jelly sample liquid to the alpha-glucosidase reaches 76.80%, which shows that the hypoglycemic jelly has very remarkable inhibition effect on the enzyme, which can show that the hypoglycemic jelly can effectively inhibit the enzyme activities of two hydrolyzed saccharides, thereby reducing the absorption of human body to the saccharides and achieving the purpose of reducing blood sugar.
In conclusion, the yogurt dragon jelly with the blood sugar reducing function has obvious blood sugar reducing effect.
The foregoing description is directed to the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the invention, and all equivalent changes or modifications made under the technical spirit of the present invention should be construed to fall within the scope of the present invention.
Claims (10)
1. The yogurt and dragon jelly with the blood sugar reducing function is characterized by being prepared from the following raw materials in percentage by weight:
18-22% of dragon fruit juice, 8-12% of milk, 2-4% of Chinese herbal medicine liquid, 7-12% of lemon juice, 6-12% of honey water, 5-15% of white granulated sugar, 0.8-1.3% of saline water, 12-18% of mixed bacteria liquid, 3-8% of white bean jelly and 100% of purified water.
2. The yogurt dragon fruit jelly with the blood sugar reducing function according to claim 1, wherein the preparation process of the Chinese herbal medicine liquid is characterized in that the Chinese herbal medicine mixture is prepared by the following steps of: 60ml of purified water is added, and the mixture is boiled and concentrated to half of the original volume of the purified water and filtered to obtain the Chinese herbal medicine liquid.
3. The yogurt dragon fruit jelly with blood sugar reducing function according to claim 2, wherein: the Chinese herbal medicine mixture is a mixture of medlar, mesona chinensis and Chinese yam in a weight ratio of 1:1:1.
4. The yogurt dragon fruit jelly with blood sugar reducing function according to claim 1, wherein: the feed liquid ratio of the mixed bacterial liquid is 1g:200ml.
5. The yogurt dragon fruit jelly with blood sugar reducing function according to claim 1, wherein: the mixed bacteria in the mixed bacteria liquid are mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei, and the weight ratio of the bacteria is 1:1:1:1:1.
6. The yogurt dragon fruit jelly with the function of reducing blood sugar according to claim 1, wherein the preparation process of the dragon fruit juice is as follows: peeling dragon fruit, cutting into small pieces, squeezing, and filtering the juice for 3-4 times to obtain dragon fruit juice.
7. The yogurt dragon fruit jelly with blood sugar reducing function according to claim 1, wherein the preparation process of the lemon juice is as follows: peeling lemon, removing seed, cutting into small pieces, squeezing, and filtering the juice for 3-4 times to obtain lemon juice.
8. The yogurt dragon fruit jelly with blood sugar reducing function according to claim 1, wherein: the feed liquid ratio of the saline solution is 1g to 500ml, and the feed liquid ratio of the honey water is 1g to 2.5ml.
9. The preparation process of the yogurt dragon fruit jelly with the blood sugar reducing function according to any one of claims 1 to 8, which is characterized by comprising the following steps:
(1) Mixing dragon fruit juice, milk, chinese herbal medicine liquid, lemon juice, honey water, white granulated sugar, saline solution and mixed bacterial liquid, stirring uniformly, and sealing;
(2) Fermenting at 40-42deg.C for 7-9 hr, filtering, centrifuging, and collecting supernatant;
(3) Adding bean jelly into the clear solution, adding purified water, boiling, stirring for 6-8min under boiling state, canning, sealing, sterilizing, and cooling to obtain yogurt and dragon fruit jelly with blood sugar lowering function.
10. The preparation process of the yogurt dragon fruit jelly with the blood sugar reducing function according to claim 9, which is characterized in that: the sterilization is pasteurization, the water temperature is 80-90 ℃, and the sterilization time is 10-30 min.
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