CN106107298A - 一种苹果胡萝卜汁的加工方法 - Google Patents
一种苹果胡萝卜汁的加工方法 Download PDFInfo
- Publication number
- CN106107298A CN106107298A CN201610590022.7A CN201610590022A CN106107298A CN 106107298 A CN106107298 A CN 106107298A CN 201610590022 A CN201610590022 A CN 201610590022A CN 106107298 A CN106107298 A CN 106107298A
- Authority
- CN
- China
- Prior art keywords
- mali pumilae
- fructus mali
- radix dauci
- dauci sativae
- gmel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 54
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 241001428166 Eucheuma Species 0.000 claims abstract description 65
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 33
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 239000012528 membrane Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000007872 degassing Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000006228 supernatant Substances 0.000 claims abstract description 7
- 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 abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims abstract description 6
- 235000020357 syrup Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000005138 cryopreservation Methods 0.000 claims abstract description 5
- 238000004108 freeze drying Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 230000003266 anti-allergic effect Effects 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000002372 labelling Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract 1
- 210000004027 cell Anatomy 0.000 description 25
- 241000699670 Mus sp. Species 0.000 description 17
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 10
- 102000004388 Interleukin-4 Human genes 0.000 description 10
- 108090000978 Interleukin-4 Proteins 0.000 description 10
- 235000013305 food Nutrition 0.000 description 10
- 239000000872 buffer Substances 0.000 description 9
- 229940028885 interleukin-4 Drugs 0.000 description 9
- 229920001282 polysaccharide Polymers 0.000 description 9
- 239000005017 polysaccharide Substances 0.000 description 9
- 230000036783 anaphylactic response Effects 0.000 description 7
- 238000001514 detection method Methods 0.000 description 7
- 150000004676 glycans Chemical class 0.000 description 7
- 206010002198 Anaphylactic reaction Diseases 0.000 description 6
- 102000004127 Cytokines Human genes 0.000 description 6
- 108090000695 Cytokines Proteins 0.000 description 6
- 108060003951 Immunoglobulin Proteins 0.000 description 6
- 108060008682 Tumor Necrosis Factor Proteins 0.000 description 6
- 102000000852 Tumor Necrosis Factor-alpha Human genes 0.000 description 6
- 208000003455 anaphylaxis Diseases 0.000 description 6
- 108010067755 dinitrophenyl-bovine serum albumin Proteins 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 102000018358 immunoglobulin Human genes 0.000 description 6
- 239000008363 phosphate buffer Substances 0.000 description 6
- 206010020751 Hypersensitivity Diseases 0.000 description 5
- 208000026935 allergic disease Diseases 0.000 description 5
- 230000007815 allergy Effects 0.000 description 5
- 229960001340 histamine Drugs 0.000 description 5
- 210000002751 lymph Anatomy 0.000 description 5
- 210000002966 serum Anatomy 0.000 description 5
- MZOFCQQQCNRIBI-VMXHOPILSA-N (3s)-4-[[(2s)-1-[[(2s)-1-[[(1s)-1-carboxy-2-hydroxyethyl]amino]-4-methyl-1-oxopentan-2-yl]amino]-5-(diaminomethylideneamino)-1-oxopentan-2-yl]amino]-3-[[2-[[(2s)-2,6-diaminohexanoyl]amino]acetyl]amino]-4-oxobutanoic acid Chemical compound OC[C@@H](C(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@H](CC(O)=O)NC(=O)CNC(=O)[C@@H](N)CCCCN MZOFCQQQCNRIBI-VMXHOPILSA-N 0.000 description 4
- 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 4
- 241001182271 Betaphycus gelatinus Species 0.000 description 4
- 208000010668 atopic eczema Diseases 0.000 description 4
- 239000012930 cell culture fluid Substances 0.000 description 4
- 239000003636 conditioned culture medium Substances 0.000 description 4
- 239000012531 culture fluid Substances 0.000 description 4
- 238000003304 gavage Methods 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- 102000003816 Interleukin-13 Human genes 0.000 description 3
- 108090000176 Interleukin-13 Proteins 0.000 description 3
- 102000005937 Tropomyosin Human genes 0.000 description 3
- 108010030743 Tropomyosin Proteins 0.000 description 3
- 230000000172 allergic effect Effects 0.000 description 3
- 238000004113 cell culture Methods 0.000 description 3
- 239000013642 negative control Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000000197 pyrolysis Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000008157 ELISA kit Methods 0.000 description 2
- 208000004262 Food Hypersensitivity Diseases 0.000 description 2
- 206010016946 Food allergy Diseases 0.000 description 2
- 108010074328 Interferon-gamma Proteins 0.000 description 2
- 241000016512 Kappaphycus striatus Species 0.000 description 2
- 241000699666 Mus <mouse, genus> Species 0.000 description 2
- -1 Polysaccharide Selenide Chemical class 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 230000000840 anti-viral effect Effects 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 210000002249 digestive system Anatomy 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000020932 food allergy Nutrition 0.000 description 2
- 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 2
- 210000003714 granulocyte Anatomy 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000003248 secreting effect Effects 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- NHBKXEKEPDILRR-UHFFFAOYSA-N 2,3-bis(butanoylsulfanyl)propyl butanoate Chemical compound CCCC(=O)OCC(SC(=O)CCC)CSC(=O)CCC NHBKXEKEPDILRR-UHFFFAOYSA-N 0.000 description 1
- UFBJCMHMOXMLKC-UHFFFAOYSA-N 2,4-dinitrophenol Chemical compound OC1=CC=C([N+]([O-])=O)C=C1[N+]([O-])=O UFBJCMHMOXMLKC-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241001635865 Acanthopeltis japonica Species 0.000 description 1
- 208000033399 Anaphylactic responses Diseases 0.000 description 1
- 210000001666 CD4-positive, alpha-beta memory T lymphocyte Anatomy 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- 102000002268 Hexosaminidases Human genes 0.000 description 1
- 108010000540 Hexosaminidases Proteins 0.000 description 1
- 102000008070 Interferon-gamma Human genes 0.000 description 1
- 108010002616 Interleukin-5 Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 210000001744 T-lymphocyte Anatomy 0.000 description 1
- 210000004241 Th2 cell Anatomy 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 239000013566 allergen Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 210000000612 antigen-presenting cell Anatomy 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 229940098773 bovine serum albumin Drugs 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000006037 cell lysis Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 239000012636 effector Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000013568 food allergen Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229940044627 gamma-interferon Drugs 0.000 description 1
- 210000002443 helper t lymphocyte Anatomy 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 229940027941 immunoglobulin g Drugs 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- QCTHLCFVVACBSA-JVNHZCFISA-N n-[(2s,3r,4r,5s,6r)-4,5-dihydroxy-6-(hydroxymethyl)-2-(4-methyl-2-oxochromen-7-yl)oxyoxan-3-yl]acetamide Chemical compound CC(=O)N[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(C(C)=CC(=O)O2)C2=C1 QCTHLCFVVACBSA-JVNHZCFISA-N 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 230000008506 pathogenesis Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 210000004180 plasmocyte Anatomy 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
一种苹果胡萝卜汁的加工方法,涉及苹果胡萝卜汁。提供一种操作简单、可工业化生产的苹果胡萝卜汁的加工方法。包括以下步骤:将干麒麟菜粉碎成麒麟菜粉末,加入水和卡拉胶酶进行酶解,酶解后离心,取上清,经滤膜超滤,外液冷冻干燥后得麒麟菜寡糖;将苹果、胡萝卜洗净去皮切块,将苹果、胡萝卜、麒麟菜粉末、麒麟菜寡糖和水放入榨汁机中榨汁,再加入白砂糖、柠檬酸、果脯糖浆,混匀,得苹果胡萝卜汁;将苹果胡萝卜汁脱气、均质后,灭菌,冷却,包装,低温保存。将苹果,胡萝卜混合做成果蔬汁,并添加具有抗过敏活性的麒麟菜粉末和麒麟菜寡糖,既保留苹果和胡萝卜的原始风味和营养成分,又兼具麒麟菜的独特风味和营养成分,使其具有抗过敏活性。
Description
技术领域
本发明涉及苹果胡萝卜汁加工方法,特别是涉及一种抗过敏苹果胡萝卜汁的加工方法。
背景技术
食物过敏也称为食物变态反应或消化系统变态反应、过敏性胃肠炎等,是由于某种食物或食品添加剂等引起的血清免疫球蛋白E(IgE)介导的免疫反应,而导致消化系统内或全身性的变态反应,通常会引起人如皮肤瘙痒、湿疹、荨麻疹、头晕、恶心、呕吐、腹泻,甚至少数人还会发生过敏性休g。据不完全统计,世界范围内,约有1~10%的人群对食物过敏,食物过敏严重影响着食物过敏人群的身体健康(Sicherer S H,et al.Food allergy:Epidemiology,pathogenesis,diagnosis,and treatment[J].Journal of Allergy&Clinical Immunology,2014,133(2):291-307)。当食物过敏原经消化吸收进入机体后,经过抗原提呈细胞的呈递,会刺激幼稚型T细胞向Th2辅助性T细胞分化,激活后的Th2细胞会分泌白细胞介素-4(interleukin 4,IL-4)、IL-5、IL-13等细胞因子,这些细胞因子诱导B细胞转化成浆细胞,产生血清免疫球蛋白E(Immune globulin E,IgE)抗体(Swain S L,etal.Huston G.Class II-independent generation of CD4memory T cells fromeffectors.[J].Science,1999,286(5443):1381-1383)
现在市场上有治疗食物过敏的药物,但是一般都存在刺激性强、副作用大等缺点。天然活性物质具有广泛的生理活性,抗过敏活性就是其中重要的活性之一,所以开发天然活性物质代替药物来减缓过敏症状具有十分重要的意义。
麒麟菜是一种红藻,又称鸡脚菜、鸡胶菜,藻体紫红色、软骨质、肥厚多肉,主要分布在以赤道为中心并向南北伸延的地带,富含胶质,可提取卡拉胶。麒麟菜多糖含量极高,但是由于多糖分子量较大,不易溶解,严重影响了其生产应用,而低分子量的麒麟菜寡糖极易溶解,并且多糖降解成寡糖后,能够暴露更多的活性基团。有文献报道麒麟菜寡糖具有抗氧化、免疫调节等活性(邱霞.麒麟菜低分子海藻多糖的制备及其消化吸收与生物活性的研究[D].青岛大学,2013);麒麟菜多糖具有抑菌活性(郭凌.琼枝麒麟菜(Eucheumagelatinae)和异枝麒麟菜(Eucheuma striatum)硫酸多糖的综合应用研究[D].暨南大学,2002)和抗呼吸道病毒活性(邹沐平.琼枝麒麟菜多糖抗病毒作用的初步研究[D].暨南大学,2015)等功能;硒化麒麟菜多糖具有抗肿瘤活性和抗病毒活性(刘玥.硒化麒麟菜多糖的抗肿瘤和抗病毒研究[D].暨南大学,2008),所以海藻寡糖或者多糖类物质具有多种显著的生物活性,但是关于麒麟菜寡糖抗过敏活性方面的功效鲜有报道,开发抗过敏麒麟菜寡糖对于充分利用海洋资源、开发功能性食品等具有重要意义。
苹果是最常见的水果之一,营养丰富,是一种低热量食物,每100g只产生60千卡热量。苹果中营养成分多为水溶性,易被人体吸收,故有“活水”之称,被称为水果之王。研究报道苹果具有改善应激负荷引起的脾脏淋巴细胞内的氧化-抗氧化平衡失衡、维持体内抗氧化酶平衡和保护线粒体功能、增强免疫活性的作用(王敏.苹果多酚对拘束应激小鼠免疫细胞氧化应激状态的影响[D].暨南大学,2010)。
胡萝卜是一种质脆味美、营养丰富的家常蔬菜,素有“小人参”之称。胡萝卜富含多种营养元素,每100g胡萝卜含糖类7.6~8.3g、蛋白质0.6g、脂肪0.3g、铁0.6mg、胡萝卜素1.35~17.25mg、维生素B1 0.02~0.04mg、维生素B2 0.04~0.05mg、维生素C 12mg,另含果胶、无机盐和多种氨基酸。研究报道β-胡萝卜素在有维生素E共同存在的情况下能够有效减缓实验过敏组小鼠的过敏症状(Grar H,et al.Supplementation withβ-carotene or vitamin Eprotects against increase in anaphylactic response inβ-lactoglobulin-sensitized Balb/c mice:ex vivo study[J].European Food Research&Technology,2015,241(3):393-398)。
发明内容
本发明的目的是提供一种操作简单、可工业化生产的苹果胡萝卜汁的加工方法。
本发明包括以下步骤:
1)将干麒麟菜粉碎成麒麟菜粉末,加入水和卡拉胶酶进行酶解,酶解后离心,取上清,经滤膜超滤,外液冷冻干燥后得麒麟菜寡糖;
2)将苹果、胡萝卜洗净去皮切块,将苹果、胡萝卜、麒麟菜粉末、麒麟菜寡糖和水放入榨汁机中榨汁,再加入白砂糖、柠檬酸、果脯糖浆,混匀,得苹果胡萝卜汁;
3)将步骤2)得到的苹果胡萝卜汁脱气、均质后,灭菌,冷却,包装,低温保存。
在步骤1)中,所述粉碎可将干麒麟菜粉碎成100~300目麒麟菜粉末;所述麒麟菜粉末与水的质量比可为1︰(20~50);所述卡拉胶酶的用量可为700~1500U/kg;所述酶解的温度可为40~45℃,酶解的时间可为3~6h;所述滤膜可采用5kDa滤膜。
在步骤2)中,所述苹果、胡萝卜、麒麟菜粉末、麒麟菜寡糖、水、白砂糖、柠檬酸、果脯糖浆的质量百分比可为10.0%~20.0%、10.0%~20.0%、1.8%~2.0%、0.5%~0.7%、57.3%~77.7%、1.0%~5.0%、0.05%~0.1%、0.2%~1.0%。
在步骤3)中,所述脱气可经脱气机脱气;所述均质可采用均质机均质;所述灭菌的条件可在60~70℃下灭菌30min;所述冷却的温度可为4~5℃;所述低温保存的温度可为4℃。
本发明将麒麟菜粉末、麒麟菜寡糖添加于苹果胡萝卜汁中,利用大鼠嗜碱性粒细胞(RBL-2H3)的抗过敏模型进行分析,结果表明苹果胡萝卜汁能够减少RBL-2H3细胞脱颗粒及组胺释放、白细胞介素-4和肿瘤坏死因子-α的分泌量,具有明显的抗过敏活性。
本发明的优点在于:将苹果,胡萝卜以一定的比例混合做成果蔬汁,并添加具有抗过敏活性的麒麟菜粉末和麒麟菜寡糖,既保留了苹果和胡萝卜的原始风味和营养成分,又兼具麒麟菜的独特风味和营养成分,使其具有抗过敏活性。
附图说明
图1为新鲜麒麟菜、麒麟菜粉末和麒麟菜寡糖对照图。在图1中,A为新鲜麒麟菜;B为麒麟菜粉末;C为麒麟菜寡糖。
图2为切块处理后的苹果和胡萝卜。
图3为苹果胡萝卜汁成品。
图4为小鼠血清免疫球蛋白水平(TM特异性IgE水平)。
图5为小鼠血清免疫球蛋白水平(TM特异性IgG1水平)。
图6为小鼠肠系膜淋巴细胞的细胞因子水平(白介素-4释放量)。
图7为小鼠肠系膜淋巴细胞的细胞因子水平(白介素-13释放量)。
图8为小鼠肠系膜淋巴细胞的细胞因子水平(γ-干扰素释放量)。
图9为RBL-2H3细胞的脱颗粒释放水平。
图10为RBL-2H3细胞的组胺释放水平。
图11为RBL-2H3细胞的IL-4释放水平。
图12为RBL-2H3细胞TNF-α释放水平。
注.PBS:磷酸盐缓冲液;DNP-BSA:2,4-二硝基苯酚-牛血清白蛋白;IgE:免疫球蛋白E;IgG1:免疫球蛋白G1;ESSP:麒麟菜寡糖;TM:原肌球蛋白。
图4~8的显著性分析是与TM组结果相比,*:p<0.05,**:p<0.01;
图9~12的显著性分析是与DNP-BSA组结果相比,*:p<0.05,**:p<0.01。
具体实施方式
下面结合附图和具体实施例对本发明作进一步的说明。
实施例1.一种添加麒麟菜粉末和麒麟菜寡糖的苹果胡萝卜汁加工方法,包括以下步骤:
(1)麒麟菜粉末及其寡糖的制备:取晒干的麒麟菜,粉碎成200目大小的颗粒物(图1A);麒麟菜粉末与水的质量比为1︰40,加入卡拉胶酶进行酶解,即卡拉胶酶用量为1000U/kg、温度为40℃、时间为4h;离心取上清,经5kDa滤膜超滤,外液冷冻干燥制成麒麟菜寡糖(图1C);
(2)苹果胡萝卜汁的制备:取新鲜,无腐烂,无异味的苹果和胡萝卜清洗干净,去皮,切块(图2);称取苹果、胡萝卜各75g,麒麟菜粉末8.6g,麒麟菜寡糖2g,纯净水300mL放入榨汁机中进行榨汁;加入白砂糖7g,柠檬酸0.25g,果脯糖浆1g调味制成苹果胡萝卜汁成品;
(3)在脱气机中将步骤(2)得到的苹果胡萝卜汁进行脱气并用均质机进行均质(30MPa);后灭菌(70℃,30min,然后急速冷却至4℃)包装;4℃低温下保存。
实施例2.麒麟菜寡糖的抗过敏活性测定,它包括以下步骤:
以4~6周龄的无特定病原体(Specific pathogen free,SPF)级BALB/c雌性小鼠为对象,以甲壳类动物主要过敏原原肌球蛋白(Tropomyosin,TM)敏化小鼠,建立食物过敏动物模型,共分为正常对照组小鼠(PBS组),TM过敏组小鼠(TM组),麒麟菜寡糖组小鼠(ESSP组)。在第0天和第14天分别给TM组小鼠和麒麟菜寡糖组按照每只小鼠100μg TM的量进行注射,正常对照组注射磷酸盐缓冲液(PBS)做对照,第28天开始,TM组和麒麟菜寡糖组开始灌胃10mg TM,每隔三天灌胃一次,共灌胃6次,麒麟菜寡糖组从第三次灌胃TM结束后,即从35天开始每天灌胃麒麟菜寡糖5mg/鼠,在44天眼球取血并处死小鼠,取肠系膜淋巴细胞继续培养72h后取上清测细胞因子。结果显示,麒麟菜寡糖组小鼠血清IgE和IgG1(图4和5)相对过敏小鼠明显下降,肠系膜淋巴细胞的细胞因子结果显示,麒麟菜寡糖能够显著促进Th1细胞因子IFN-γ的蛋白表达水平,显著抑制Th2细胞因子IL-4,IL-13(图6~8)的蛋白表达水平。
实施例3.麒麟菜寡糖的抗过敏活性测定,它包括以下步骤:
(1)取实施例1所得到苹果胡萝卜汁。
(2)取大鼠嗜碱性粒细胞RBL-2H3,于含10%胎牛血清(FBS)的MEM培养基内培养,培养条件为37℃、5%CO2,每隔1~2天更换培养基,细胞聚合度达80%~90%时可传代;
(3)β-氨基己糖苷酶的检测:将RBL-2H3细胞接种于48孔板,每孔接种量为2×105个,培养液体积为200μL,用anti-DNP-IgE(终浓度为1μg/mL)敏化细胞,于细胞培养箱培养(37℃、5%CO2)过夜,次日弃细胞培养液,磷酸盐缓冲液(PBS)洗两遍,用分别含10μL、20μL、50μL苹果胡萝卜汁的台氏缓冲液190μL,并用不含苹果胡萝卜汁的台氏缓冲液做阴性对照,培养(37℃、5%CO2)1h,然后加入DNP-BSA 10μL(终浓度为1μg/mL)培养6h,吸走上清,用200μL细胞裂解液裂解细胞(V曲拉通X-100︰V台氏缓冲液=1︰1000)5min,分别取细胞上清和细胞裂解液各25μL加入100μL 4-Methylumbelliferyl N-acetyl-β-D-glucosaminide,酶标仪测定其荧光值(激发光波长为360nm,吸收光波长为450nm测定荧光值),测定β-氨基己糖苷酶的酶活,β-氨基己糖苷酶的释放率映射脱颗粒的释放率,根据公式β-氨基己糖苷酶的释放率=上清的荧光值/(上清的荧光值+细胞裂解液的荧光值)×100%,计算β-氨基己糖苷酶释放率,结果显示,苹果胡萝卜汁能够显著的抑制RBL-2H3细胞β-氨基己糖苷酶的释放(图9)。
(4)组胺的检测:将RBL-2H3细胞接种于48孔板,每孔接种密度为2×105个,培养液体积为200μL,用anti-DNP-IgE(终浓度为1μg/mL)敏化细胞,于细胞培养箱培养(37℃、5%CO2)过夜,次日弃细胞培养液,磷酸盐缓冲液(PBS)洗两遍,用含10μL、20μL、50μL苹果胡萝卜汁的台氏缓冲液190μL,并用不含苹果胡萝卜汁的台氏缓冲液做阴性对照,培养(37℃、5%CO2)1h,然后加入DNP-BSA 10μL(终浓度为1μg/mL)培养15min,取细胞上清,用ELISA试剂盒检测组胺的释放情况,结果显示,苹果胡萝卜汁能够显著的抑制RBL-2H3细胞组胺的释放(图10)。
(5)白介素-4(IL-4)的检测:将RBL-2H3细胞接种于48孔板,每孔接种密度为2×105个,培养液体积为200μL,用anti-DNP-IgE(终浓度为1μg/mL)敏化细胞,于细胞培养箱培养(37℃、5%CO2)过夜,次日弃细胞培养液,磷酸盐缓冲液(PBS)洗两遍,用含10μL、20μL、50μL苹果胡萝卜汁的台氏缓冲液190μL,并用不含苹果胡萝卜汁的台氏缓冲液做阴性对照,培养(37℃、5%CO2)1h,然后加入DNP-BSA 10μL(终浓度为1μg/mL)培养4h,取细胞上清,用ELISA试剂盒检测IL-4的释放情况,结果显示,苹果胡萝卜汁能够显著的抑制RBL-2H3细胞IL-4的释放(图11)。
(6)肿瘤坏死因子-α(TNF-α)的检测:将RBL-2H3细胞接种于48孔板,每孔接种密度为2×105个,培养液体积为200μL,用anti-DNP-IgE(终浓度为1μg/mL)敏化细胞,于细胞培养箱培养(37℃、5%CO2)过夜,次日弃细胞培养液,磷酸盐缓冲液(PBS)洗两遍,用含10μL、20μL、50μL苹果胡萝卜汁的台氏缓冲液190μL,并用不含苹果胡萝卜汁的台氏缓冲液做阴性对照,培养(37℃、5%CO2)1h,然后加入DNP-BSA 10μL(终浓度为1μg/mL)培养6h,取细胞上清,用ELISA试剂盒检测TNF-α的释放情况,结果显示,苹果胡萝卜汁能够显著的抑制RBL-2H3细胞TNF-α的释放(图12)。
Claims (10)
1.一种苹果胡萝卜汁的加工方法,其特征在于包括以下步骤:
1)将干麒麟菜粉碎成麒麟菜粉末,加入水和卡拉胶酶进行酶解,酶解后离心,取上清,经滤膜超滤,外液冷冻干燥后得麒麟菜寡糖;
2)将苹果、胡萝卜洗净去皮切块,将苹果、胡萝卜、麒麟菜粉末、麒麟菜寡糖和水放入榨汁机中榨汁,再加入白砂糖、柠檬酸、果脯糖浆,混匀,得苹果胡萝卜汁;
3)将步骤2)得到的苹果胡萝卜汁脱气、均质后,灭菌,冷却,包装,低温保存。
2.如权利要求1所述一种苹果胡萝卜汁的加工方法,其特征在于在步骤1)中,所述粉碎是将干麒麟菜粉碎成100~300目麒麟菜粉末。
3.如权利要求1所述一种苹果胡萝卜汁的加工方法,其特征在于在步骤1)中,所述麒麟菜粉末与水的质量比为1︰(20~50)。
4.如权利要求1所述一种苹果胡萝卜汁的加工方法,其特征在于在步骤1)中,所述卡拉胶酶的用量为700~1500U/kg。
5.如权利要求1所述一种苹果胡萝卜汁的加工方法,其特征在于在步骤1)中,所述酶解的温度为40~45℃,酶解的时间为3~6h。
6.如权利要求1所述一种苹果胡萝卜汁的加工方法,其特征在于在步骤1)中,所述滤膜采用5kDa滤膜。
7.如权利要求1所述一种苹果胡萝卜汁的加工方法,其特征在于在步骤2)中,所述苹果、胡萝卜、麒麟菜粉末、麒麟菜寡糖、水、白砂糖、柠檬酸、果脯糖浆的质量百分比为10.0%~20.0%、10.0%~20.0%、1.8%~2.0%、0.5%~0.7%、57.3%~77.7%、1.0%~5.0%、0.05%~0.1%、0.2%~1.0%。
8.如权利要求1所述一种苹果胡萝卜汁的加工方法,其特征在于在步骤3)中,所述脱气是经脱气机脱气;所述均质采用均质机均质。
9.如权利要求1所述一种苹果胡萝卜汁的加工方法,其特征在于在步骤3)中,所述灭菌的条件是在60~70℃下灭菌30min。
10.如权利要求1所述一种苹果胡萝卜汁的加工方法,其特征在于在步骤3)中,所述冷却的温度为4~5℃;所述低温保存的温度可为4℃。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610590022.7A CN106107298A (zh) | 2016-07-25 | 2016-07-25 | 一种苹果胡萝卜汁的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610590022.7A CN106107298A (zh) | 2016-07-25 | 2016-07-25 | 一种苹果胡萝卜汁的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106107298A true CN106107298A (zh) | 2016-11-16 |
Family
ID=57289372
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610590022.7A Pending CN106107298A (zh) | 2016-07-25 | 2016-07-25 | 一种苹果胡萝卜汁的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106107298A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103641928A (zh) * | 2013-12-16 | 2014-03-19 | 青岛聚大洋藻业集团有限公司 | 一种卡拉胶寡糖的制备方法 |
CN103755824A (zh) * | 2013-12-26 | 2014-04-30 | 青岛福创环境科技有限公司 | 一种酶法提取海藻中岩藻多糖的工艺 |
CN105707610A (zh) * | 2014-12-03 | 2016-06-29 | 李长娟 | 一种液体饮料制备方法 |
-
2016
- 2016-07-25 CN CN201610590022.7A patent/CN106107298A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103641928A (zh) * | 2013-12-16 | 2014-03-19 | 青岛聚大洋藻业集团有限公司 | 一种卡拉胶寡糖的制备方法 |
CN103755824A (zh) * | 2013-12-26 | 2014-04-30 | 青岛福创环境科技有限公司 | 一种酶法提取海藻中岩藻多糖的工艺 |
CN105707610A (zh) * | 2014-12-03 | 2016-06-29 | 李长娟 | 一种液体饮料制备方法 |
Non-Patent Citations (1)
Title |
---|
时超岚等: ""龙须菜寡糖分离纯化和抗食物过敏功效的研究"", 《集美大学学报》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105167072B (zh) | 一种功能性枸杞酵素及其制品的生产方法 | |
CN106942542A (zh) | 一种含葛仙米悬浮粒的燕窝饮品及其制备方法 | |
CN106261439A (zh) | 蛋白质膳食纤维代餐粉和制法 | |
CN110269224A (zh) | 一种接骨木果冻及其制备方法 | |
CN109699745A (zh) | 一种岩藻糖基化寡糖婴幼儿配方奶粉及其制备方法 | |
CN110301623A (zh) | 一种富含番茄红素的即食番茄膏状制品及其制备方法 | |
CN104928140B (zh) | 一种复合发酵型冬枣保健酒及其生产工艺 | |
CN106261420A (zh) | 含有辣木叶的饮料及其加工方法和应用 | |
CN106858589A (zh) | 一种黑枸杞压片及其制备方法 | |
CN106306921A (zh) | 一种制备壳寡糖玛卡虫草功能饮料的方法以及由此制得的功能性饮料 | |
CN106107298A (zh) | 一种苹果胡萝卜汁的加工方法 | |
CN105795443A (zh) | 一种既风味浓郁又耐氧化鸭肝酱及其制备方法 | |
CN103933006B (zh) | 花生多肽泡腾片及其制备方法 | |
KR20040063693A (ko) | 기능성 유제품 | |
CN106071571A (zh) | 一种以火龙果汁为载体培育灵芝生物饮品 | |
Bahlol | Utilization of Sprulina Algae to improve the nutritional value of kiwifruits and cantaloupe nectar blends | |
CN111184194A (zh) | 一种大鲵肽魔芋干及其生产方法 | |
CN104855525A (zh) | 一种辣木核桃乳的生产方法 | |
KR20210007139A (ko) | 목이버섯을 이용한 뮤즐리의 제조방법 및 이에 따라 제조된 목이버섯 뮤즐리 | |
KR20210018956A (ko) | 경구 또는 경장 영양 조성물 및 그의 제조 방법 | |
KR20040063688A (ko) | 기능성 음료 | |
CN103636793A (zh) | 一种紫薯饮料的配方 | |
RU2579211C1 (ru) | Сухая смесь для приготовления спортивного напитка | |
JP3061585B2 (ja) | 血圧低下作用を有する栄養組成物 | |
FERNAÁNDEZ et al. | Nutrition survey of two rural Puerto Rican areas before and after a community improvement program |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161116 |