CN106036610A - Selenium-enriched blueberry fruit powder product and preparation method thereof - Google Patents
Selenium-enriched blueberry fruit powder product and preparation method thereof Download PDFInfo
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- CN106036610A CN106036610A CN201610364604.3A CN201610364604A CN106036610A CN 106036610 A CN106036610 A CN 106036610A CN 201610364604 A CN201610364604 A CN 201610364604A CN 106036610 A CN106036610 A CN 106036610A
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- blueberry
- parts
- selenium
- blue berry
- powder
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 141
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 141
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 141
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 108
- 239000000843 powder Substances 0.000 title claims abstract description 54
- 239000011669 selenium Substances 0.000 title claims abstract description 32
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 31
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 title abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 239000000049 pigment Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 10
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000001694 spray drying Methods 0.000 claims abstract 2
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 26
- 229940091258 selenium supplement Drugs 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 244000105624 Arachis hypogaea Species 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 6
- 239000003480 eluent Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000020232 peanut Nutrition 0.000 claims description 6
- 229960001471 sodium selenite Drugs 0.000 claims description 6
- 239000011781 sodium selenite Substances 0.000 claims description 6
- 235000015921 sodium selenite Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000005070 sampling Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 3
- 238000010828 elution Methods 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 108010059820 Polygalacturonase Proteins 0.000 claims 1
- 108010093305 exopolygalacturonase Proteins 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 claims 1
- 239000002893 slag Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 238000001179 sorption measurement Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 7
- 229930014669 anthocyanidin Natural products 0.000 abstract description 5
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract description 5
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 208000035404 Autolysis Diseases 0.000 abstract 1
- 206010057248 Cell death Diseases 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 230000028043 self proteolysis Effects 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 235000015203 fruit juice Nutrition 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 241000589220 Acetobacter Species 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 235000001727 glucose Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
- 244000291414 Vaccinium oxycoccus Species 0.000 description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical group 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- RKWHWFONKJEUEF-WVXKDWSHSA-O cyanidin 3-O-beta-D-galactoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 RKWHWFONKJEUEF-WVXKDWSHSA-O 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
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- 238000007710 freezing Methods 0.000 description 2
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- 235000013402 health food Nutrition 0.000 description 2
- 208000017169 kidney disease Diseases 0.000 description 2
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- 229910052760 oxygen Inorganic materials 0.000 description 2
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- 239000002002 slurry Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- ZGBSOTLWHZQNLH-UHFFFAOYSA-N [Mg].S(O)(O)(=O)=O Chemical compound [Mg].S(O)(O)(=O)=O ZGBSOTLWHZQNLH-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- -1 catechuic acid Chemical class 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 235000008160 pyridoxine Nutrition 0.000 description 1
- 239000011677 pyridoxine Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- ORFSSYGWXNGVFB-UHFFFAOYSA-N sodium 4-amino-6-[[4-[4-[(8-amino-1-hydroxy-5,7-disulfonaphthalen-2-yl)diazenyl]-3-methoxyphenyl]-2-methoxyphenyl]diazenyl]-5-hydroxynaphthalene-1,3-disulfonic acid Chemical compound COC1=C(C=CC(=C1)C2=CC(=C(C=C2)N=NC3=C(C4=C(C=C3)C(=CC(=C4N)S(=O)(=O)O)S(=O)(=O)O)O)OC)N=NC5=C(C6=C(C=C5)C(=CC(=C6N)S(=O)(=O)O)S(=O)(=O)O)O.[Na+] ORFSSYGWXNGVFB-UHFFFAOYSA-N 0.000 description 1
- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 description 1
- 229910001948 sodium oxide Inorganic materials 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 238000005092 sublimation method Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 208000000143 urethritis Diseases 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
- C09B67/0096—Purification; Precipitation; Filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a selenium-enriched blueberry fruit powder product and a preparation technology thereof. The selenium-enriched blueberry fruit powder product is prepared from the following raw materials and components in parts by weight: 30-80 parts of blueberry fruit residue fermentation feed liquid, 10-30 parts of water, 10-15 parts of blueberry pigments, 10-30 parts of maltodextrin and 0.2-1 part of sodium carboxymethyl cellulose, and is prepared through the steps of performing mixing and performing spray drying. Inorganic selenium is transformed into organic selenium through microzymes, so that the content of the organic selenium in fruit powder is increased; the autolysis characteristic of yeast is utilized, so that the fruit powder contains a large quantity of small peptide substances; the stickiness of the blueberry fruit powder is reduced, the content of amino acids in the fruit powder is increased, and the mouth feel of the fruit powder is improved; substances with green and astringent taste are removed, the harm of microorganisms to anthocyanidin is reduced, and the content of blueberry anthocyanidin is furthest guaranteed.
Description
Technical field
The present invention relates to a kind of selenium-rich blueberry powder product and preparation technology thereof, belong to food processing technology field.
Background technology
Blue berry has another name called blue berry, belongs to Ericaceae Vaccinium plant, and fruit is blueness, in addition to containing abundant nutrition material, also
There is anthocyanin etc. can prevent cerebral neurastheria, cardiac function enhancing, improving eyesight and the unique activity material such as anticancer, the most international
Food and agricultural organization is classified as one of big health food of the mankind five.China northeast, East China, Central China, South China start to plant on a large scale at present
Planting suitable blue berry kind, Blueberry averagely weighs 0.5～2.5g, and maximum weight 5g, edible rate is 100%, sweet and sour palatability, and tool
There is fragrant refreshing pleasant fragrance, for eating good merchantable brand raw.Blue berry contains multiple abundant aminoacid, trace element, anthocyanidin (main component
For cyanidin-3-galactoside, paeonidin-3-galactoside, C3G) and anthocyanin with
And the polyphenols such as catechuic acid, wherein vaccinium oxycoccus pigment non-oxidizability is very strong, has ophthalmology and cardiovascular and cerebrovascular disease preferably
Curative effect, can play the multiple efficacies such as aesthetic health care；Vitamin content is general, but vitamin E and pyridoxol content are relatively high；Flavone
Class material accounts for the 0.5% of dry weight, and this kind of material has blood pressure lowering, vessel softening, prevents arteriosclerosis, blood sugar lowering, minimizing cholesterol
The effects such as accumulation, and fruit juice has capacity of decomposition for carcinogen nitrosamine；Leaf and fruit have the effect such as convergence, heat clearing away,
Being used as medicine can invigorating the stomach and promoting digestion, only diarrhoea.Blue berry can be additionally used in treatment and drenches the diseases such as toxicity urethritis, cystitis, and it contains abundant
Copper, ferrum, zinc, manganese, calcium, magnesium elements；Manganese element contributes to treating nephropathy, and the content of manganese element is higher than copper, and this helps
In defying age；Zinc contributes to treating chronic nephropathy.
Owing to blue berry is perishable, it is not easy to storage and transport, limit the market sale cycle of blue berry, in order to meet
The demand of people, market occurs in that blue berry fruit juice, fruit jam and solid beverage, can existing blue berry product many employings Technology in Pressing,
Blue berry seed and blue berry peel are all eliminated, and blue berry rich in anthocyanidin most be exactly peel, the not only waste of blue berry resource,
Also it is the loss of nutritional labeling.
The Chinese patent of Publication No. CN101579093 discloses the preparation method of a kind of blueberry activated freeze dried powder, blue berry
Fruit is cleaned, pre-freeze, distillation, parsing-desiccation, pulverize, the technique such as packaging, obtain blueberry activated freeze dried powder.Wherein said distillation
Drying condition is to carry out at-32～-35 DEG C, does not disclose heat supply temperature and drying time, if not having heat in sublimation process
Amount supply, then dry rate can be very slow, can be extremely difficult for industrialized production.The most whole process does not has pollutant and micro-
Biological preventing control measure, prepared dry powder has microorganism unavoidably and exceeds standard, and product will be caused to cannot be used for raw-food material.
The Chinese patent of Publication No. CN101518280 discloses a kind of side utilizing vacuum freezing technology drying blueberries
Method, cleans blue berry, pulls an oar, and then stir prepared slurry；Slurry charging tray is put into vacuum freezing room be dried.But
Owing to blue berry belongs to berry, sugary and abundant pectin substance, easily with dish tight adhesion, this method not only have impact on product
Yield, dry run can produce dust and affect the work efficiency of dry corollary equipment simultaneously.
The Chinese patent of Publication No. CN102273598A discloses one and utilizes vacuum lyophilization to produce oral blue berry powder
Technique, by Blueberry clean, drain after the most standby；Blueberry after draining is-20～-25 DEG C of pre-freezes, vacuum 10
～30mTorr, keep constant temperature 2-20h；-20～-25 DEG C, carry out pulverizing and obtain rough blue berry lyophilized powder.It is dried because different
Stage institute's calorific requirement is different, and drying efficiency can be poor at a temperature of-20～-25 DEG C for the method, and especially material is more
In the case of effect can be worse, be not suitable for industrialized production.
The Chinese patent of Publication No. CN102696993A discloses a kind of blue berry dry powder and Freeze Drying Technique system
The method of standby blue berry dry powder, through over cleaning, pulverizing, blue berry puree and maltodextrin solution are mixed in proportion, homogenizing, pre-freeze,
The steps such as lyophilization prepare blue berry dry powder semi-finished product.This method can face the problems referred to above equally, and the method can not
Obtain pure blue berry powder.
In general, all there is pulverizing and dry, pulverize material and stick to the pan or drying time is long, nutrition in above-mentioned prior art
The problems such as physical deterioration is big, and energy consumption is high, product former fruity road difference.
Summary of the invention
At present blue berry is directly dried or is pulverized after lyophilizing, and because of fruit powder viscosity, to there will be the most by force this fruit powder dispersibility the poorest etc.
Problem, or by blue berry through extracting, being spray-dried to obtain Blueberry pigment powder, owing to blue berry epidermis contains abundant pigment, cause blue berry
The problems such as functional component loss is excessive, it is an object of the invention to solve shortcomings and deficiencies of the prior art, it is provided that Yi Zhongli
Preparation method by high, the nutritious blueberry powder of rate.
The microbial bacteria Yeasts that the present invention uses is saccharomyces cerevisiae (Saccharomyces cerevisiae) source
In China Committee for Culture Collection of Microorganisms's common micro-organisms center, numbering is respectively CGMCC No.2.23.
First purpose of the present invention provides a kind of selenium-rich blueberry powder product, by the most each raw material composition with following weight
Part composition: blueberry pomace fermented feed liquid 30～80 parts, water 1～10 parts, Blueberry pigment 10～15 parts, maltodextrin 10～30 parts,
Sodium carboxymethyl cellulose 0.2～1 part, make through being spray-dried after mixing.
In one embodiment, selenium-rich blueberry powder product is made up of with following weight portion the most each raw material composition:
Blueberry pomace fermented feed liquid 40～60 parts, water 3～6 parts, Blueberry pigment 10～15 parts, sodium carboxymethyl cellulose 0.2～0.5 part,
Maltodextrin 15～20 parts, make through being spray-dried after mixing.
Second object of the present invention is to provide the manufacture method of above-mentioned selenium-rich blueberry powder product, and its concrete steps are such as
Under:
A, blueberry pomace is mixed with soybean cake powder or peanut cake powder, after the weight water such as addition, add pectase and albumen
Enzyme is stirred uniformly, and adjusting pH is 4～5, and enzymolysis 2～5h is put in fermentation tank, obtained enzymolysis solution, 100～110 DEG C of sterilizings
After 10～30min standby.
B, adding 2～8% sucrose, 0.001～0.005% sodium selenite, appropriate yeast in enzymolysis solution, stirring is all
Even laggard aerobe fermentation of acting charitably, temperature controls at 28～30 DEG C, and fermentation time is 2～4 days, with 1mol/L salt acid for adjusting pH to 1～3
After, obtain fermentation liquid 50～70 DEG C of insulations to 12～20h.
C, by fermentation liquid with after filtered through gauze 2 times, then filter through microfilter and filter for 1 time, use 1mol/L hydrogen
After sodium oxide regulation filtrate pH to 4.5～5.5, obtain blueberry pomace fermentation liquid.
D, blueberry pomace fermentation liquid, water, Blueberry pigment, maltodextrin, sodium carboxymethyl cellulose are mixed by a certain percentage
Uniformly, blue berry mixed liquor is obtained.
E, will allotment after blue berry mixed liquor be spray-dried, inlet temperature is 165 DEG C～185 DEG C, and leaving air temp is
65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit, 1～2MPa, obtains blueberry powder.
Amount g of blueberry pomace described in above-mentioned a step is 3～10:1 with the weight g ratio of soybean cake powder or peanut cake powder.
Pectase usage amount described in above-mentioned a step is 200～1000g/100kg blueberry pomaces, and wherein 1g pectase is lived
Power requires at more than 3000IU, can buy from market purchasing and obtain, the pectase that Jining and letter Bioisystech Co., Ltd produce.
Protease usage amount described in above-mentioned a step is 500～800g/100kg blueberry pomace, wherein 1g prolease activities
Require at more than 2000IU, can buy from market purchasing and obtain, the albumen that Dong Henghua road biology science and technology limited Company produces
Enzyme.
% described in above-mentioned steps refers to solid masses kg and liquor capacity L ratio.
Add appropriate yeast described in above-mentioned b step and refer to weight kg is enzymolysis solution volume L the 0.5～5% of yeast powder.
Filtered through gauze described in above-mentioned step c refers to 2～3 layers of filtered through gauze, the pore size filter of microfilter be 0.6～
1.0μm。
Above-mentioned soybean cake powder or peanut cake powder refer to the leftover bits and pieces after oils and fats.
Above-mentioned yeast powder can directly buy acquisition, it is also possible to is obtained by conventional yeasts bacterium cultural method.
Third object of the present invention is to provide the preparation method of above-mentioned Blueberry pigment and blueberry pomace, and its concrete steps are such as
Under:
I, select the blue berry raw material without rotting to clean, air-dry under the conditions of 40～50 DEG C, make blue berry moisture control 20
～35%, then blue berry is smashed to pieces, making beating, obtain blueberry pulp.
II, blueberry pulp is added a certain amount of ethanol solution, with 0.1mol/L salt acid for adjusting pH value to 2.5～5.5, room
Temperature stirring and leaching 36h～60h, filter, and repeats secondary, and merging filtrate, blueberry pomace is standby.
III, filtrate carries out being evaporated to the 1/30～1/50 of original volume below 50 DEG C, and upper LSA-7 macroporous resin is inhaled
Attached, with the 45 of 8BV～20BV～85% ethanol water carry out gradient elution, collect to obtain eluent.
IV, eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.
Adding the volume L of ethanol water described in above-mentioned steps II with the quality kg ratio of blueberry pulp is 3～6:1；Its
Middle ethanol solution refers to 40～75% ethanol solution.
The compound method of above-mentioned 55% ethanol solution is: 55mL ethanol mixes after adding 45mL water.
Filter described in above-mentioned steps II and refer to 2～3 layers of filtered through gauze.
Described in above-mentioned steps III, BV refers to column volume.
60% ethanol solution described in above-mentioned steps III refers to that 60mL ethanol mixes after adding 40mL water.
Technique effect:
1, utilize conversion of saccharomycetes inorganic selenium for organic selenium, to improve the content of organic selenium in fruit powder, utilize again yeast certainly
Molten feature, makes in fruit powder containing substantial amounts of little peptide material.
2, present invention reduces the viscosity of blueberry powder, improve amino acid content in fruit powder, improve fruit powder mouthfeel.
3, remove blue or green acerbity components, reduce the microorganism destruction to anthocyanidin, ensure that vaccinium oxycoccus pigment to the full extent
Content.
Detailed description of the invention
Further illustrate the essentiality content of the present invention below with the embodiment of the present invention, but do not limit this with this
Invention.
Embodiment 1
Select the 100kg blue berry raw material without rotting to clean, air-dry under the conditions of 45～55 DEG C, make blue berry moisture control
20～30%, blue berry is smashed to pieces, making beating, obtain blueberry pulp.Take 80L blueberry pulp, add 50% ethanol solution of 200L,
With 0.1mol/L salt acid for adjusting pH value to 4, extraction 24h, 2 layer filtered through gauze are stirred at room temperature, repeat secondary, merging filtrate, gained
Blueberry pomace standby, the filtrate of gained is evaporated to the 1/40 of original volume below 50 DEG C, and upper LSA-7 macroporous resin is inhaled
Attached, with the 45 of 15BV～85% ethanol water carry out gradient elution, collect to obtain eluent, eluent reduced pressure below 50 DEG C
It is concentrated to dryness, obtains Blueberry pigment.
Embodiment 2
100kg blueberry pomace is mixed with 30kg soybean cake powder, after adding 130kg water, adds 500g pectase and 600g
Protease is stirred uniformly, and adjusting pH is 4.5, and enzymolysis 4h puts in fermentation tank, obtains enzymolysis solution, 100～110 DEG C of sterilizings
After 20min standby.Adding 10kg sucrose, 5g sodium selenite, 5kg yeast in enzymolysis solution, the laggard oxygen of acting charitably that stirs is sent out
Ferment 2～4 days, after 1mol/L salt acid for adjusting pH to 2, obtain fermentation liquid 70 DEG C of insulations to 18h.By fermentation liquid with 2～3 layers of yarn
Cloth filters after 2 times, then is that the microfilter of 0.6 μm filters and filters for 1 time through aperture, regulates with 1mol/L sodium hydroxide
After filtrate pH to 4.5, obtain blueberry pomace fermentation liquid.Take 500g blueberry pomace fermentation liquid, 20g water, 15g Blueberry pigment, 20g Fructus Hordei Germinatus
Dextrin, 0.3g sodium carboxymethyl cellulose, obtain blue berry mixed liquor.Blue berry mixed liquor after allotment is spray-dried, air intake
Temperature is 165 DEG C～185 DEG C, and leaving air temp is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure model
It is trapped among 1～2MPa, obtains selenium-rich blueberry powder.
Embodiment 3
200kg blueberry pomace is mixed with 40kg peanut cake powder, adds after 240kg water, add 1200g pectase and
1500g protease is stirred uniformly, and adjusting pH is 4.5, and enzymolysis 3h puts in fermentation tank, obtains enzymolysis solution, at 100～110 DEG C
After sterilizing 20min standby.Adding 14kg sucrose, 8g sodium selenite, 9kg yeast in enzymolysis solution, stir laggard acting charitably
Aerobe fermentation 2～4 days, after 1mol/L salt acid for adjusting pH to 1.5, obtain fermentation liquid 60 DEG C of insulations to 15h.By fermentation liquid with 2
～after 3 layers of filtered through gauze 2 times, then filter through the microfilter of 0.8 μm and filter for 1 time, adjust with 1mol/L sodium hydroxide
After joint filtrate pH to 5, obtain blueberry pomace fermentation liquid.Take 600g blueberry pomace fermentation liquid, 20g water, 10g Blueberry pigment, 15g Fructus Hordei Germinatus
Dextrin, 0.2g sodium carboxymethyl cellulose, obtain blue berry mixed liquor.Blue berry mixed liquor after allotment is spray-dried, air intake
Temperature is 165 DEG C～185 DEG C, and leaving air temp is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure model
It is trapped among 1～2MPa, obtains selenium-rich blueberry powder.
Embodiment 4
300kg blueberry pomace is mixed with 100kg soybean cake powder, after adding 400kg water, adds 2kg pectase and 2.5kg
Protease is stirred uniformly, and adjusting pH is 4.5, and enzymolysis 4h puts in fermentation tank, obtains enzymolysis solution, 100～110 DEG C of sterilizings
After 20min standby.Adding 26kg sucrose, 16g sodium selenite, 13kg yeast in enzymolysis solution, stir laggard oxygen of acting charitably
Ferment 2～4 days, after 1mol/L salt acid for adjusting pH to 1, obtain fermentation liquid 55 DEG C of insulations to 15h.By fermentation liquid with 2～3 layers
After filtered through gauze 2 times, then it is that the microfilter of 01.0 μm filters and filters for 1 time through aperture, uses 1mol/L sodium hydroxide
After regulation filtrate pH to 4.5, obtain blueberry pomace fermentation liquid.Take 550g blueberry pomace fermentation liquid, 20g water, 15g Blueberry pigment, 15g
Maltodextrin, 0.3g sodium carboxymethyl cellulose, obtain blue berry mixed liquor.Blue berry mixed liquor after allotment is spray-dried,
Inlet temperature is 165 DEG C～185 DEG C, and leaving air temp is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure
Power scope, 1～2MPa, obtains selenium-rich blueberry powder.
Comparative examples 1: the making of a kind of selenium-rich blue berry fermented beverage
The manufacture method of a kind of blue berry fermented beverage by the Introduction To Cn Patent of Publication No. CN104489838A, halfway
Add inorganic selenium, specifically comprise the following steps that (1) takes 1 gram of glucose, 1 gram of yeast extract, 0.05 gram of potassium dihydrogen phosphate, 0.05 gram of sulphuric acid
Magnesium, the stirring and dissolving that adds water also is settled to 100 milliliters, 121 DEG C of moist heat sterilizations 20 minutes, adds with aseptic straw after being cooled to room temperature again
Enter 5 milliliter of 95% (v/v) edible ethanol, stir and i.e. obtain acetobacter fluid medium, from inclined-plane, inoculate a ring acetic acid
Bacillus in fluid medium, 30 DEG C, shaking table is cultivated and is i.e. obtained acetobacter seed liquor in 48 hours under conditions of 180rpm.(2)
Choose maturation, without going rotten, without rotten blue berry, clean up, add 2 times of quality 10% alimentary acetic acid to soak 18 little
Time, filter to obtain blueberry raw vinegar.(3) taking the blue berry that alimentary acetic acid soaked, the clear water adding 4 times of quality is squeezed the juice, and obtains blue berry fruit juice,
Blue berry fruit juice pH is adjusted to 4.5, and the ratio adding 7 grams of glucoses according to every 100 milliliters of blue berry fruit juice adds glucose, stirring
Dissolving, and access active dry yeast and carry out anaerobic fermentation, inoculative proportion is every 1000 milliliters of blue berry fruit juice, 1 gram of dry ferment of activity of inoculation
Mother, adds 0.002% sodium selenite, ferments 4 days under the conditions of 28 DEG C, then accesses acetobacter seed by the inoculum concentration of 10%
Liquid, is placed on shaking table, and 30 DEG C, ventilating fermentation 7 days under conditions of 180rpm, filtering fermentating liquid obtains ferment filtrate.By blueberry raw
Vinegar is mixed homogeneously with the ratio of ferment filtrate 1:2 by volume, is then passed through filtering, dilutes, allocates, bottles, sterilizing, thus obtaining the product selenium-rich
Product.
Attached: various beverage products Se contents contrast table
Take various sample 100mL, the method for detection organic selenium and inorganic selenium by documents and materials " in health food organic selenium and
The analysis of inorganic selenium is inquired into " method that provides detects, and testing result is shown in Table 1.
Selenium containing scale in the various product of table 1
| Product | Organic selenium content μ g | Inorganic selenium content μ g |
| Blueberry pulp in embodiment 1 | 0.5 | 0 |
| Blue berry mixed liquor in embodiment 2 | 1468 | 0 |
| Blue berry mixed liquor in embodiment 3 | 1547.2 | 0 |
| Blue berry mixed liquor in embodiment 4 | 1399.5 | 0 |
| Comparative examples 1 | 765.38 | 164.56 |
Claims (10)
1. the present invention provides a kind of selenium-rich blueberry powder product, is made up of with following weight portion the most each raw material composition: blue berry
Slag fermented feed liquid 30～80 parts, water 1～10 parts, Blueberry pigment 10～15 parts, maltodextrin 10～30 parts, sodium carboxymethyl cellulose
0.2～1 part, make through spray drying after mixing.
2. the process of claim 1 wherein that selenium-rich blueberry powder product is made up of with following weight portion the most each raw material composition:
Blueberry pomace fermented feed liquid 40～60 parts, water 3～6 parts, Blueberry pigment 10～15 parts, sodium carboxymethyl cellulose 0.2～0.5 part,
Maltodextrin 15～20 parts, make through being spray-dried after mixing.
3. the method for claim 1～2, the wherein manufacture method of selenium-rich blueberry powder product, it specifically comprises the following steps that
A, blueberry pomace is mixed with soybean cake powder or peanut cake powder, after the weight water such as addition, add pectase and protease enters
Row stirs, and adjusting pH is 4～5, and enzymolysis 2～5h is put in fermentation tank, obtained enzymolysis solution, 100～110 DEG C of sterilizings 10～
After 30min standby；
B, in enzymolysis solution, add 20～40% sucrose, 0.001～0.005% sodium selenite, appropriate yeast, stir
After be sealed into aerobe fermentation of acting charitably, temperature controls at 28～30 DEG C, and fermentation time is 2～4 days, with 1mol/L salt acid for adjusting pH to 1
～after 3, obtain fermentation liquid 50～70 DEG C of insulations to 12～20h；
C, by fermentation liquid with after filtered through gauze 2 times, then filter through microfilter and filter for 1 time, use 1mol/L hydroxide
After sodium regulation filtrate pH to 4.5～5.5, obtain blueberry pomace fermentation liquid；
D, by blueberry pomace fermentation liquid, water, Blueberry pigment, maltodextrin, sodium carboxymethyl cellulose mix homogeneously by a certain percentage,
Obtain blue berry mixed liquor；
E, will allotment after blue berry mixed liquor be spray-dried, inlet temperature is 165 DEG C～185 DEG C, and leaving air temp is 65 DEG C
～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit, 1～2MPa, obtains selenium-rich blueberry powder.
4. the method for claim 3, wherein the weight g ratio of amount g of blueberry pomace described in a step and soybean cake powder or peanut cake powder
Example is 3～10:1.
5. the method for claim 3, wherein pectase usage amount described in a step is 200～1000g/100kg blueberry pomaces,
Wherein 1g pectinase activity requires at more than 3000IU.
6. the method for claim 3, wherein protease usage amount described in a step is 500～800g/100kg blueberry pomaces, its
Middle 1g prolease activity requires at more than 2000IU.
7. the method for claim 3, wherein adds appropriate yeast and refers to that weight kg of yeast powder is enzymolysis liquid described in b step
The 0.5～5% of long-pending L.
8. the method for claim 3, wherein filtered through gauze described in step c refers to 2～3 layers of filtered through gauze, microfilter
Pore size filter is 0.6～1.0 μm.
9. the method for claim 1～8, wherein said Blueberry pigment and the preparation method of blueberry pomace, it specifically comprises the following steps that
I, select the blue berry raw material without rotting to clean, air-dry under the conditions of 40～50 DEG C, make blue berry moisture control 20～
35%, then blue berry is smashed to pieces, making beating, obtain blueberry pulp；
II, blueberry pulp being added a certain amount of ethanol solution, with 0.1mol/L salt acid for adjusting pH value to 2.5～5.5, room temperature is stirred
Mixing extraction 36h～60h, filter, repeat secondary, merging filtrate, blueberry pomace is standby；
III, filtrate carries out being evaporated to the 1/30～1/50 of original volume below 50 DEG C, upper LSA-7 macroporous resin adsorption,
With the 45 of 8BV～20BV～85% ethanol water carry out gradient elution, collect to obtain eluent；
IV, eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.
10. the method for claim 9, wherein adds the volume L of ethanol water and the quality of blueberry pulp described in step II
Kg ratio is 3～6:1；Wherein ethanol solution refers to 40～75% ethanol solution.
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Application publication date: 20161026 |