CN102485034A - Modified Poria cocos powder, and production method and application thereof - Google Patents
Modified Poria cocos powder, and production method and application thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing and specifically relates to a production method for modified Poria cocos powder and the modified Poria cocos powder produced by using the method. The method is characterized by comprising the following steps: crushing dried Poria cocos sclerotia, screening the crushed Poria cocos sclerotia with a 100-mesh sieve so as to obtain Poria cocos powder with uniform granularity, adding Poria cocos whole powder which functions a modification substrate into ethanol for swelling and adding chloroacetic acid and excess sodium hydroxide into the Poria cocos whole powder for a reaction so as to obtain the modified Poria cocos powder. All the technical indexes of the modified Poria cocos powder are higher than the technical indexes of Poria cocos raw powder; according to results of toxicological evaluation and tests for animal safety, the modified Poria cocos powder is safe and nontoxic. The modified Poria cocos powder provided in the invention has good processing characteristics and can be used in the food industries of walnut cakes, jelly, solid beverages, etc.
Description
Technical field
The invention belongs to food processing technology field; Be specifically related to a kind of production method of modification Poria cocos powder of the food processing that is used for nutrition; The modification Poria cocos powder that utilizes this method to produce, this modification Poria cocos powder can be used in the processing of food such as peach shortcake, jelly, solid beverage.
Background technology
Poria cocos is the dietotherapeutic resource; There is good edible and health care to be worth; Yet because as the main component of dry weight more than 90%---pachymaran water-insoluble makes the oil suction that can't as starch, absorb water of Poria cocos powder; Or form unique gluten network structure, thereby the food processing characteristic is very poor, has limited Poria cocos in Application in Food Processing; Make that the research and development of Poria cocos aspect food are less, still rest on the original level of processing and elementary technology aspect of some traditional snack (like Poria cocos folder cake, Guiling Jelly etc.).The main large biological molecule that pachymaran is formed as Poria cocos must pass through modification improve its character such as water-soluble after, could improve the food processing characteristic of Poria cocos.At present method of modifying mainly contains Sulfation, hydroxyethylation and carboxy methylation etc., and wherein studying maximum is the carboxymethyl-modification of pachymaran.People such as Shito (1978) research shows that carboxymethylpachymaran has stronger active anticancer, can alleviate the toxicity of cancer patient's radiotherapy, chemotherapy, and patient's immunologic function is improved.
The carboxymethyl-modification of pachymaran all is the pachymaran that extracts earlier in the Poria cocos at present, again pachymaran is carried out carboxymethyl-modification.Chen Chunxia etc. (Chen Chunxia etc. the production technology of carboxymethylpachymaran; Chinese invention patent publication number CN1554667A document) be reaction medium with water; Extract pachymaran with NaOH, and then add monoxone and sodium hydroxide solution standing and reacting, synthetic carboxymethylpachymaran.Hu Xianming etc. (Hu Xianming etc. active carboxymethylpachyma,an and production technology thereof and application; See Chinese invention patent publication number CN101724091A document) with the Poria cocos ultra micro powder of ethanol lixiviate ultramicro grinding; Filtration obtains filter cake; Add monoxone again and excessive sodium hydrate reacts, obtain having the carboxymethylpachymaran of antitumor activity.But above-mentioned modification pachymaran does not all carry out the foodsafety evaluation, is not suitable for food.
Do not see as yet up to now about being applicable to the report of the modification Poria cocos powder that food such as peach shortcake, jelly and solid beverage are used.
Summary of the invention
The object of the invention is intended to overcome the existing water-fast defective of Poria cocos powder; With the full powder of Poria cocos is that substrate obtains having splendid processing characteristics modification Poria cocos powder through the chemical method modification, and the object of the invention also comprises the method for producing this modification Poria cocos powder and the application of modification Poria cocos powder.Comprising in food processing, using, for example in Application in Food such as peach shortcake, jelly and solid beverages.For the commercial application of Poria cocos powder provides new approach.
Technical scheme provided by the invention is:
A kind of industrialized producing technology of modification Poria cocos powder; The poria cocos sclerotium of earlier drying being crossed is pulverized and is sieved, and obtains even-grained Poria cocos powder, adds ethanol and carries out swelling; Add solid sodium hydroxide quaternization certain hour at a certain temperature again; The NaOH and a certain amount of monoxone that add equal number then carry out etherification reaction at a certain temperature, after reaction finishes, neutralize with acetic acid; With washing with alcohol, the drying of certain volume mark, obtaining outward appearance is flaxen modification Poria cocos powder.
Concrete steps are: described poria cocos sclerotium is pulverized the back crosses 100 mesh sieves, obtain even-grained Poria cocos powder, with the full powder of Poria cocos as the modification substrate.
The volume fraction of said reaction medium ethanol is 75～85%, and addition is 5～10 times of Poria cocos opaque amount, and room temperature (20-25 ℃) stirs swelling 20～40min down.
In the Poria cocos powder of swelling, add at twice with NaOH, each amount that adds is 0.5～0.9 times of Poria cocos opaque amount, the 1～3h that stirs, alkalizes, and reaction temperature is 40～60 ℃.
Said chloroacetic addition is 0.8～1.2 times of Poria cocos opaque amount; Poria cocos powder and monoxone carry out etherification reaction 6～9h under excessive NaOH, reaction temperature is 50～70 ℃, after reaction finishes; Transfer to pH value to 5.0～6.0 with glacial acetic acid; With the washing with alcohol of volume fraction 80～90% 3～5 times, remove unnecessary chlorion, and be washed till faint yellow.
Modification Poria cocos powder that the present invention obtains proves safety non-toxic through acute toxicity test in mice.
Modification Poria cocos powder of the present invention can be applied to food such as peach shortcake, jelly and solid beverage.
Compared with prior art, the present invention has the following advantages:
(1) to use modification Poria cocos powder be to be the modification substrate with the full powder of Poria cocos in food processing of the present invention, and prepared chemical modification Poria cocos powder each item processing characteristics all is higher than former powder, and it belongs to the safety non-toxic rank safety evaluatio evidence.And the existing method of improving the Poria cocos processing characteristics is the polysaccharide that extracts earlier in the Poria cocos, pachymaran is being carried out chemical modification, more consuming timely also is unfavorable for making full use of of resource.
(2) food processing of the present invention is added in the carragheen fruit jelly food with modification Poria cocos powder, find that gel strength, the retentiveness of jelly improves greatly, and organoleptic quality strengthens to some extent also.
Description of drawings
Fig. 1: the process chart that is modification Poria cocos powder.
Fig. 2: the infrared spectrogram that is unmodified Poria cocos powder.
Fig. 3: the infrared spectrogram that is the Poria cocos powder after the modification.
The specific embodiment
1. the method for making of modification Poria cocos powder
Get the Poria cocos powder that 10g crosses 100 mesh sieves; Add 50～100ml ethanol and at room temperature stir swelling 20～40min; The NaOH that adds 5～9g again stirs alkalization 1～3h down at 40～60 ℃, and then adds 5～9g NaOH and 8～12g monoxone, at 50～70 ℃ of following etherificate 6～9h.After reaction finishes,, remove unnecessary chlorion, and be washed till white,, obtain substitution value and be 0.3～0.5 modification Poria cocos powder at 40～60 ℃ of drying 8～10h with the washing with alcohol of volume fraction 80～90% 3～5 times.The gained pale yellow powder is modification Poria cocos powder, after check, packs and dispatches from the factory.
2. the structural confirmation of modification Poria cocos powder and quality inspection
Modification Poria cocos powder is the pale yellow powder shape, has distinctive smell of this product and flavour.
Fourier's infrared spectrogram of Poria cocos powder and modification Poria cocos powder is respectively like accompanying drawing 2 and shown in Figure 3.
By accompanying drawing 3, in the pink outer collection of illustrative plates of modification Poria cocos 1601cm has appearred
-1(by force) and 1425cm
-1(in) two new absworption peaks, the former is a C=O key stretching vibration peak, the latter is the methine scissoring vibration that links to each other with carboxyl, 1074cm
-1About absworption peak strengthen, be the stack peak of ehter bond C-O-C and C-OH key, in addition, characterize the 889cm of β-pyranose ring in the former pachymaran
-1The absworption peak modification after disappear, also further confirmed the generation of pachymaran carboxymethylation reaction.
The physical and chemical index of the modification Poria cocos powder of the present invention's preparation is following:
Carboxymethylpachymaran >=80%;
Solubility >=80%.
The sanitary index of modification Poria cocos powder is following:
Plumbous (Pb), mg/kg≤1;
Arsenic (As), mg/kg≤0.5;
Total plate count, cfu/g≤30000;
Coliform, MPN/100g≤90;
Mould, cfu/g≤50;
Pathogenic bacteria must not detect.
The solubility of modification Poria cocos powder and oil absorbency are measured:
In 50mL distilled water, add the 5.0g sample, 25 ℃ of insulated and stirred 1h, suspension is centrifugal 20min under 3000r/min, the supernatant rotary evaporation concentrates, after the drying solid content weight.Through the ratio of supernatant solid quality, measure its solubility with the raw sample gross weight.The result sees table 1.
Get the 4g sample in the 50mL centrifuge tube, add 24mL soya-bean oil, every stir 30s at a distance from 5min, in the centrifugal 15min of 1000r/min, the oily sucking-off that is not adsorbed through the quality that increases after the oil suction ratio with raw sample weight, is measured its oil absorbency behind the 30min.The result sees table 1.
Solubility before and after the modification of table 1 Poria cocos powder and oil absorbency are measured
The result of table 1 shows that water-soluble property of modification Poria cocos powder and oil absorption that the present invention produces all improve greatly, mainly is the cause that has inserted the hydrophilic radical carboxymethyl.And these character are determining the processing characteristics of powder on food to a great extent, can satisfy the normal food processing request, like various cakes, biscuit etc., thereby can draw the conclusion that the modified powder processing characteristics improves.
3. modification Poria cocos powder of the present invention is to acute toxicity test in mice
Get 40 mouse (available from Disease Prevention Control Center, Hubei Prov), be divided into 4 groups at random, 10 every group (male and female half and half), water is can't help in the 16h fasting before the experiment.Modification Poria cocos powder wiring solution-forming with the present invention's production; Press physiological saline control group, high dose group (21g/kgbw), middle dose groups (14.7g/kgbw) and low dose group (10.3g/kgbw) per os and press 0.2mL/10g.bw filling stomach; After observing for two weeks continuously; Calculate the dislocation of mouse survival rate and cervical vertebra and cause death, dissection and perusal internal organs change, and measure organ coefficient.The result sees table 2.
The modification Poria cocos powder that table 2 the present invention produces is to the The acute toxicity tests of mouse
The result shows; Tried mouse and dead and other poisoning symptoms are all occurred; The influence of liver,kidney,spleen of high, normal, basic dose groups mouse and thymus gland organ coefficient is compared with control group does not have significant difference (P＞0.05), and this can not cause the mouse internal organ to cause damage after showing use modification Poria cocos powder, and LD
50＞21g/kgbw according to food security grade classification principle, confirms that modification Poria cocos powder of the present invention is a safety non-toxic.
Embodiment 2 food are with the applicating example of modification Poria cocos powder in jelly
The preparation of modification Poria cocos powder: according to embodiment 1 described method preparation.
The mensuration of gel retentiveness: the prepared gel sample poured in the container seal, store at normal temperatures.The liquid that gel sample is separated out goes and blots sample surfaces moisture content with filter paper, and the weighing sample quality is measured 1 every day, 1 week of METHOD FOR CONTINUOUS DETERMINATION.
Computational methods: specific retention (%)=(total amount of liquid that 1-separates out/gel sample quality) * 100
The mensuration of gel strength: the sample gel strength adopts TX.ATplus type matter structure appearance to measure, and condition determination is: probe P/0.5, and mode determination and option are for measuring compression stress; The probe speed of service is 3.0mm/s before the compression; The speed of service in the compression process is 1.0mm/s, and return speed is measured apart from 20mm for being 10.0mm/s; Induction force 5g, data acquisition 200pps.
Utilize modification Poria cocos powder to prepare the concrete steps of jelly:
1.5% carragheen is slowly added in 80 ℃ of an amount of hot water, want when the OK a karaoke club rubber powder adds to stir, until the sol solution of formative tissue homogeneous while dissolving.Take by weighing modification Poria cocos powder, potassium chloride, Sodium Benzoate etc. respectively by the formula ratio requirement shown in the table 3, be dissolved in respectively at normal temperatures in a spot of water, with 4 layers of above-mentioned batching of filtered through gauze, add in the glue and stir when treating that glue temperature is lower than 50 ℃.The gel solution that mixes is poured in the suitable vessel, placed cooling forming under 20 ℃ of temperature conditions.Measure its gel strength and specific retention then respectively.
The result shows that the carragheen gel strength of adding 0.8% carboxy methylation Poria cocos modification powder reaches best, and the retentiveness of adding the carragheen of 1% carboxy methylation Poria cocos modification powder reaches best.
With not adding, add carboxymethyl-modification powder m (carragheen): m (carboxymethyl-modification powder)=1.5: 0.8 and 1.5: 1.0, adding 0.2% potassium chloride and be configured to jelly, indexs such as its color and luster, pellucidity and structural state are being compared respectively.The result sees table 3.
The carragheen of table 3 different formulations is to the influence of jelly quality
Comparative analysis shows that the jelly of processing with single carragheen is all relatively poor aspect gel strength, retentiveness, elasticity and mouthfeel.In carragheen, add potassium chloride the jelly gel strength is improved greatly, can't solve but take off liquation water phenomenon.And in carragheen, add the nutritive value that the carboxymethyl-modification powder both can improve jelly production; Thereby form compound through covalent bonds between polysaccharide and protein molecule simultaneously and finally have influence on the gelinite structure type; Make its gel strength and retentiveness be improved; And improve the structure property and the quality of gel, can effectively improve gel strength, elasticity, retentiveness and the mouthfeel of jelly production.
Embodiment 3 food are with the applicating example of modification Poria cocos powder in the peach shortcake
The preparation of modification Poria cocos powder: according to embodiment 1 described method preparation.
To be fresh lard, egg, Self-raising flour, milk powder, fragrant and sweet baking powder, soda ash, white granulated sugar sieve after levigate the crisp technical recipe of Poria cocos peach (200 order).Get the good lard 600g of refining, Self-raising flour 1kg, white sand Icing Sugar 0.5kg, egg 200g, milk powder 40g, fragrant and sweet baking powder 30g, soda ash 30g.
The mensuration of colourity: adopt colorimeter that sample colourity is measured, the type colorimeter carries out colour measurement to sample.Wherein, the L* value is big more, peach shortcake whiter (bright); A*, b* value are represented crisp red green degree of peach and champac degree respectively, and positive a* representes redness, and the a* value is big more, and the peach shortcake is red more; Positive b* value representation is yellow, and the b* value is big more, and the peach shortcake is more yellow; Each sample repeats to survey ten times, averages.
The mensuration of hardness: matter structure appearance is measured crisp hardness of Poria cocos peach and disruptiveness.The probe model is the P6 type; The probe fall off rate is 1.0mm/sec before surveying; Test rate is 0.5mm/sec; Surveying back probe backhaul speed is 10.0mm/sec; Depression degree is 30%; Data acquisition rate is 500pps; Triggering power value is 5.0g; The each repetition 10 times; During mensuration, at every turn, be placed on the objective table and measure 3 samples of the crisp random choose of Poria cocos peach of different additions, each sample test once, choosing partially closely, a best matter structure curve of mean value carries out data analysis.
Utilize modification Poria cocos powder to prepare the crisp concrete steps of peach:
Get Icing Sugar, egg, lard, baking powder, soda ash mixing 20min; Add Self-raising flour and be blended into even dough; After dough branch after mixed good being rubbed into the roundlet group of 30g, add modification Poria cocos powder and unmodified Poria cocos powder respectively, the mass fraction that respectively accounts for dough quality is from 3%～10%, mixing; To treat that bakery dough is suppressed is positioned over the about 20min of oven for baking after moulding on the baking tray, 170 ℃～180 ℃ of face fire, 150 ℃～160 ℃ of the fires in a stove before fuel is added.Add the influence of the modification Poria cocos powder of different amounts to the crisp quality of peach through subjective appreciation, the result sees table 4.
Different unmodified Poria cocos powder of amount of table 4 interpolation and modification Poria cocos powder are to the influence of the crisp quality of peach
Comparative analysis shows unmodified Poria cocos powder and the two kinds of peach shortcakes of modification Poria cocos powder under the identical addition, adds the crisp appearance luster of peach of modification Poria cocos powder, inner quality and mouthfeel and is the best.Same adding ingredient, under the different additions, the color and luster of Poria cocos peach shortcake is white partially gradually, and quality and mouthfeel are along with the increase of addition reduces successively.The crisp sense of taste of peach that adds modification Poria cocos powder is comparatively gentle; The Poria cocos taste also unlike preceding two types obviously; 4% of dough quality is compared with the sample that adds unmodified Poria cocos powder under identical addition with the crisp product of the peach of 5% addition, and cross section ash color part does not almost have, and mouthfeel is better.In the time of between 6%～7% in the middle of the peach shortcake light grey part begin to have on a small quantity and show especially.Therefore, less than the addition of dough quality 7% all can, be optimum value between 4%～6%.
Embodiment 4 food are with the applicating example of modification Poria cocos powder in solid beverage
The preparation of modification Poria cocos powder: according to embodiment 1 described method preparation.
The prescription of solid beverage: modification Poria cocos powder 20g, lactalbumin 185g, soybean oil 180g, vitamin mixtures 140g, mineral mixture 230g, maltodextrin 595g.
The sensory evaluation index is as shown in table 5.
The sensory evaluation index of table 5 solid beverage
Utilize modification Poria cocos powder to prepare the concrete steps of solid beverage:
According to the prescription requirement, various raw materials by weight from big to small order join in the mixing machine mixed, wherein mineral mixture and vitamin mixtures with fill a prescription in maltodextrin mix in advance; Add in the mixing machine mixed for the second time again; Mixed back granulation, external packing is carried out in subpackage at last; Joint sealing, detection, qualified is finished product.
Claims (7)
1. the processing method of a modification Poria cocos powder; It is characterized in that it comprises the following steps: that the poria cocos sclerotium of earlier drying being crossed pulverized 100 mesh sieves; Obtain even-grained Poria cocos powder; Add ethanol with the full powder of Poria cocos as the modification substrate and carry out swelling, add monoxone then and excessive NaOH and the full powder of Poria cocos reacts, obtain modification Poria cocos powder.
2. method according to claim 1; It is characterized in that: said NaOH adds at twice, and each amount that adds is 0.5～0.9 times of Poria cocos opaque amount, adds NaOH for the first time and stirs afterwards; The quaternization time is 1～3h, and reaction temperature is 40～60 ℃.
3. method according to claim 1 is characterized in that: said chloroacetic addition is 0.8～1.2 times of Poria cocos opaque amount, makes Poria cocos powder and monoxone under excessive NaOH, carry out etherification reaction 6～9h; Reaction temperature is 50～70 ℃; After reaction finishes, transfer to pH to 5.0～6.0, with the washing with alcohol of volume fraction 80～90% 3～5 times with glacial acetic acid; Remove unnecessary chlorion, and be washed till faint yellow.
4. modification Poria cocos powder; It is characterized in that it comprises with the following step makes: the poria cocos sclerotium of earlier drying being crossed was pulverized 100 mesh sieves; Obtain even-grained Poria cocos powder; Add ethanol with the full powder of Poria cocos as the modification substrate and carry out swelling, add monoxone then and excessive NaOH and the full powder of Poria cocos reacts, obtain modification Poria cocos powder.
5. modification Poria cocos powder according to claim 4; It is characterized in that: said NaOH adds at twice, and each amount that adds is 0.5～0.9 times of Poria cocos opaque amount, adds NaOH for the first time and stirs afterwards; The quaternization time is 1～3h, and reaction temperature is 40～60 ℃.
6. according to claim 4 or 5 described modification Poria cocos powder, it is characterized in that: said chloroacetic addition is 0.8～1.2 times of Poria cocos opaque amount, makes Poria cocos powder and monoxone under excessive NaOH, carry out etherification reaction 6～9h; Reaction temperature is 50～70 ℃; After reaction finishes, transfer to pH to 5.0～6.0, with the washing with alcohol of volume fraction 80～90% 3～5 times with glacial acetic acid; Remove unnecessary chlorion, and be washed till faint yellow.
7. each modification Poria cocos powder of claim 4-6 is characterized in that described food product packets cherry apple shortcake, jelly and solid beverage in Application in Food Processing.
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Cited By (7)
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| CN103082236A (en) * | 2013-02-07 | 2013-05-08 | 天津大学 | Soluble whole Chinese yam powder and preparation method |
| CN103283791A (en) * | 2013-06-27 | 2013-09-11 | 叶建斌 | Wenyang milk biscuit and making method thereof |
| CN104069134A (en) * | 2014-06-25 | 2014-10-01 | 湖南补天药业有限公司 | Ultrafine poria cocos powder composition and preparation method thereof |
| CN106995499A (en) * | 2016-01-25 | 2017-08-01 | 武汉润歌生物科技有限公司 | Suitable carboxymethylpachymaran of a kind of substitution value and preparation method thereof |
| CN108864314A (en) * | 2017-05-10 | 2018-11-23 | 华中农业大学 | A kind of ultrasonic wave auxiliary prepares carboxymethylpachymaran（CMP）New method |
| CN109985073A (en) * | 2019-04-08 | 2019-07-09 | 陕西中医药大学 | A kind of preparation method of hydrophily Poria cocos powder |
| CN115944667A (en) * | 2022-12-29 | 2023-04-11 | 江中药业股份有限公司 | Lingguizhu gan decoction extract and preparation method thereof |
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| CN103082236A (en) * | 2013-02-07 | 2013-05-08 | 天津大学 | Soluble whole Chinese yam powder and preparation method |
| CN103283791A (en) * | 2013-06-27 | 2013-09-11 | 叶建斌 | Wenyang milk biscuit and making method thereof |
| CN104069134A (en) * | 2014-06-25 | 2014-10-01 | 湖南补天药业有限公司 | Ultrafine poria cocos powder composition and preparation method thereof |
| CN106995499A (en) * | 2016-01-25 | 2017-08-01 | 武汉润歌生物科技有限公司 | Suitable carboxymethylpachymaran of a kind of substitution value and preparation method thereof |
| CN108864314A (en) * | 2017-05-10 | 2018-11-23 | 华中农业大学 | A kind of ultrasonic wave auxiliary prepares carboxymethylpachymaran（CMP）New method |
| CN108864314B (en) * | 2017-05-10 | 2022-06-07 | 华中农业大学 | Novel ultrasonic-assisted preparation method of carboxymethyl pachymaran (CMP) |
| CN109985073A (en) * | 2019-04-08 | 2019-07-09 | 陕西中医药大学 | A kind of preparation method of hydrophily Poria cocos powder |
| CN109985073B (en) * | 2019-04-08 | 2021-07-27 | 陕西中医药大学 | Preparation method of hydrophilic poria cocos powder |
| CN115944667A (en) * | 2022-12-29 | 2023-04-11 | 江中药业股份有限公司 | Lingguizhu gan decoction extract and preparation method thereof |
| CN115944667B (en) * | 2022-12-29 | 2023-09-22 | 江中药业股份有限公司 | Poria, cassia bark, rhizoma atractylodis and sweet soup extract and preparation method thereof |
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Application publication date: 20120606 |