CN106561945A - Nostoc sphaeroids kutz sweetmeat and production method thereof - Google Patents
Nostoc sphaeroids kutz sweetmeat and production method thereof Download PDFInfo
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- CN106561945A CN106561945A CN201610890266.7A CN201610890266A CN106561945A CN 106561945 A CN106561945 A CN 106561945A CN 201610890266 A CN201610890266 A CN 201610890266A CN 106561945 A CN106561945 A CN 106561945A
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- nostoc
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- 241000192656 Nostoc Species 0.000 title claims abstract description 187
- 238000004519 manufacturing process Methods 0.000 title abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 53
- 150000004676 glycans Chemical class 0.000 claims abstract description 48
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 48
- 239000005017 polysaccharide Substances 0.000 claims abstract description 48
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 241000026010 Dendrobium candidum Species 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 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 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 230000000694 effects Effects 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 230000004224 protection Effects 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 48
- 239000000284 extract Substances 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 235000011869 dried fruits Nutrition 0.000 claims description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 25
- 238000002360 preparation method Methods 0.000 claims description 23
- 239000011435 rock Substances 0.000 claims description 23
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 19
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 13
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 12
- 239000001110 calcium chloride Substances 0.000 claims description 12
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 229910052742 iron Inorganic materials 0.000 claims description 9
- 235000015097 nutrients Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 240000004638 Dendrobium nobile Species 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 108090000526 Papain Proteins 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 235000019419 proteases Nutrition 0.000 claims description 2
- 239000002699 waste material Substances 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 230000006870 function Effects 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000000259 anti-tumor effect Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 108060006184 phycobiliprotein Proteins 0.000 abstract description 3
- 235000015203 fruit juice Nutrition 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000287 crude extract Substances 0.000 description 7
- 235000019441 ethanol Nutrition 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 6
- 239000012467 final product Substances 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000003643 water by type Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000195493 Cryptophyta Species 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 239000001117 sulphuric acid Substances 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
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
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- 210000003491 skin Anatomy 0.000 description 2
- NNMALANKTSRILL-LXENMSTPSA-N 3-[(2z,5e)-2-[[3-(2-carboxyethyl)-5-[(z)-[(3e,4r)-3-ethylidene-4-methyl-5-oxopyrrolidin-2-ylidene]methyl]-4-methyl-1h-pyrrol-2-yl]methylidene]-5-[(4-ethyl-3-methyl-5-oxopyrrol-2-yl)methylidene]-4-methylpyrrol-3-yl]propanoic acid Chemical compound O=C1C(CC)=C(C)C(\C=C\2C(=C(CCC(O)=O)C(=C/C3=C(C(C)=C(\C=C/4\C(\[C@@H](C)C(=O)N\4)=C\C)N3)CCC(O)=O)/N/2)C)=N1 NNMALANKTSRILL-LXENMSTPSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000594394 Hedyotis Species 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000001519 Verbena officinalis Species 0.000 description 1
- 235000018718 Verbena officinalis Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- OCLXJTCGWSSVOE-UHFFFAOYSA-N ethanol etoh Chemical compound CCO.CCO OCLXJTCGWSSVOE-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012055 fruits and vegetables 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
- 235000008397 ginger Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a nostoc sphaeroids kutz sweetmeat and a production method thereof, wherein the nostoc sphaeroids kutz sweetmeat is prepared from the following raw materials by weight: 50-70 parts of fresh nostoc sphaeroids kutz, 25-45 parts of dendrobium candidum, 5-10 parts of nostoc sphaeroids kutz polysaccharide dry powder, 10-20 parts of fruit juice powder, and 10-25 parts of white sugar or rock candy. The production method comprises: decocting dendrobium candidum and nostoc sphaeroids kutz polysaccharide dry powder to obtain an extraction liquid; adding fruit juice powder and white sugar or rock candy to the extraction liquid according to a certain ratio, uniformly mixing, adding fresh nostoc sphaeroids kutz being subjected color protection hardening, and impregnating; and drying at a temperature 35-40 DEG after completing the impregnating so as to obtain the product. According to the present invention, the nostoc sphaeroids kutz sweetmeat has advantages of complete nutrition and excellent taste, and has health functions of invigoration, health enhancing, aging resistance, oxidation resistance, antitumor, and the like; and the production method is simple and easy to perform, and the activities of the phycobiliprotein and the polysaccharide of the nostoc sphaeroids kutz cannot be damaged to the greatest extent.
Description
Technical field
The invention belongs to preserved foods manufacture field, and in particular to a kind of nostoc preserved fruit with health-care efficacy and its system
Make method.
Background technology
At present preserved fruit is various in style, as a kind of popular leisure food, is increasingly liked by consumers in general,
But have no using nostoc and dendrobium candidum to produce the report of nostoc preserved fruit.Nostoc, is commonly called as water agaric also known as fixed nitrogen is blue
Algae, Gu claims beauty's tea, is a kind of natural algae product, containing abundant algae starch, protein, with necessary to human body 8
The amino acid in amino acid is planted, while active polysaccharide, multivitamin, phycobilin and carotenoid are also rich in, vitamin B1,
B2 makes nostoc have anti-aging, anti-oxidant and anticancer function also above general Homonemeae, its abundant vitamin E.Iron
The skin stem of noble dendrobium also known as ribbed hedyotis herb, category aerial orchid section herbaceous plant.The stem of noble dendrobium can be divided into tens of kinds of yellow grass, Jin Chai, horsewhip etc., dendrobium candidum
For the superfine product of the stem of noble dendrobium, it gains the name because of epidermis in iron green, and dendrobium candidum has unique medical value, is born in and sets upper and rock
On.Nostoc and nostoc preserved fruit made by dendrobium candidum, comprehensive nutrition, instant can meet different consumer groups'
Need, eat audient extensively, suit the taste of both old and young.
Preserved fruit is also referred to as preserved fruit, and Gu claims honey to decoct.Han nationality's molasses fruit food among the people.Spread in various places, it is with a long history.With
The fruits and vegetables such as peach, apricot, Lee, jujube or wax gourd, ginger are raw material, and with sugar or honey the rear food being processed into is pickled.New China into
After vertical, preserved fruit industrial development is abnormal rapid, defines some and has fairly large and production capacity factory, and production capacity is significantly
Improve, make preserved fruit industry enter prosperous period.Its abundant taste and special mouthfeel are subject to quickly vast consumption
Person's, particularly friend teenager likes.
Traditional preserved fruit mouthfeel is single, and sweetener can be added to carry out reduces cost in manufacturing process, during preserved fruit is made
A certain amount of salt can be added, in order to improve preserved fruit outward appearance condition, mouthfeel and extend effective period of food quality, can be added a certain amount of
Food additives, these can bring edible risk to consumer, especially preserved fruit nutrient component damages in manufacturing process
It is larger, it is unfavorable for pursuit of the today's society people for nutrient health.But with the growth in the living standard of people, Ren Menke
Prestige can buy the various preserved fruits with nutritional health function, but seldom have on current market.
The content of the invention
In order to achieve the above object, the present invention provides a kind of nostoc preserved fruit and preparation method thereof.Nostoc honey of the present invention
Candied fruit adopt with nourishing and fit keeping function, anti-aging, anti-oxidant, anti-tumor function nostoc for primary raw material, add dendrobium candidum with
Other auxiliary materials are made.
The present invention is adopted the following technical scheme that：
A kind of nostoc preserved fruit, is made up of the raw material including following weight portion：The fresh nostoc of 50-70 parts, 25-45 part iron
The skin stem of noble dendrobium, 5-10 part nostoc polysaccharide dry powder, 10-20 part dried fruit juices, 10-25 parts white sugar or rock sugar.
Preferably, the nostoc preserved fruit, is made up of the raw material including following weight portion：The fresh nostoc of 55-65 parts,
30-40 part dendrobium candidums, 6-8 part nostoc polysaccharide dry powder, 10-16 part dried fruit juices, 15-20 parts white sugar or rock sugar.
It is further preferred that the nostoc preserved fruit, is made up of the raw material including following weight portion：60 parts of fresh Ge Xian
Rice, 30 parts of dendrobium candidums, 8 parts of nostoc polysaccharide dry powder, 10-15 part dried fruit juices, 15-20 parts white sugar or rock sugar.
Preferably, the fresh nostoc water content is 85-95%.
Preferably, the fresh nostoc is with diameter greater than 5mm.
The nostoc polysaccharide dry powder can as disclosed in prior art such as CN105622775A, CN105254774A method
Make.Specifically, the nostoc polysaccharide dry powder preparation method comprises the steps：
(1) nostoc organism residue 1.5-2.5h is processed in 35-45 DEG C with the NaOH solution of 0.1-0.5mol/L, then
Neutrality is neutralized to citric acid；The nostoc residue is that nostoc nostoc of middle generation after phycobniliprotein extraction gives up
Slag；
(2) ratio for adding 0.5-1.0mg papains according to every 100mg materials adds in step (1) resulting solution
Plus papain, 8-10h is extracted at 40-45 DEG C, obtain extract；Preferably, the papain enzyme activity is 100
Ten thousand -160 ten thousand IU；
(3) extract that step (2) is obtained is concentrated into the 1/3-1/4 of original volume, nostoc polysaccharide gel nutrient solution is obtained；
(4) ethanol is mixed with step (3) gained nostoc polysaccharide gel nutrient solution, makes concentration of alcohol reach 70-80%
, that is, there is nostoc polysaccharide precipitation in (mass ratio, that is, the concentration of alcohol)；
(5) precipitation is reclaimed in centrifugation, and Jing vacuum freeze dryings are crushed, and obtain nostoc polysaccharide dry powder.
In the preparation method of above-mentioned nostoc polysaccharide dry powder, the extract obtained by step (2) is surveyed using phend-sulphuric acid
Fixed its total sugar content is up to 13%-22%.
Step (3) is concentrated using heating is vacuumized.
The ethanol of step (4) is absolute ethyl alcohol or 95% (mass ratio) ethanol.
Nostoc polysaccharide dry product is ground into the fine powder of 150-250 mesh in step (5) using pulverizer, that is, obtains nostoc
Polysaccharide dry powder.
Specifically, the preparation method of the nostoc residue includes：
(1) nostoc fresh goods is taken, is cleaned, dry surface moisture, the anhydrous nostoc in surface is processed using multigelation method
Fresh goods；
(2) the bluish violet liquid for discharging in collection step (1) and nostoc organism residue, the bluish violet liquid
As nostoc phycobniliprotein crude extract.
In the preparation method of above-mentioned nostoc phycobniliprotein crude extract, specifically, the multigelation method in step (1)
Refer to and nostoc fresh goods freeze at -10～-4 DEG C 1-2 hours, take out placement 5-10 minutes at room temperature, this process 3-5 repeatedly
It is secondary, collect the surplus materials after bluish violet liquid and be nostoc residue.
It is of the invention first to obtain nostoc phycobniliprotein crude extract from raw material, then to obtain nostoc from nostoc residue thick
Polysaccharide dry powder, substantially increases the utilization rate to nostoc raw material, and nostoc phycobniliprotein crude extract can extract Pueraria lobota
Celestial rice phycobiliprotein powder, phycobiliprotein powder has good nutritional health function, with certain market prospects.Using this combination
Technique obtains equal amount nostoc phycobniliprotein crude extract and nostoc Thick many candies dry powder extracts respectively phase with using independent technique
Than up to 45% nostoc raw material can be saved.
, by the use of nostoc polysaccharide dry powder as the pure natural thickener of preserved fruit, not only mouthfeel is abundant for the present invention, and fine and smooth
It is smooth, it is often more important that also with high medicinal health care function.In addition nostoc polysaccharide dry powder also have significant antibacterial and
Antisepsis, can substitute traditional preservative as Pure natural preservative.
Preferably, the dried fruit juice includes one or more in strawberry powder, mango powder, blueberry powder, apple powder etc.；Enter one
Step is preferably strawberry powder.
The preparation method that the present invention also provides the nostoc preserved fruit, comprises the following steps：
1) after in proportion mixing dendrobium candidum and nostoc polysaccharide dry powder, add water to cook, filter, extract is obtained；
2) to step 1) gained extract in be proportionally added into dried fruit juice and white sugar or rock sugar, Jing is added after being well mixed
Fresh nostoc dipping after color-preserving and hardening；
3) by step 2) nostoc that impregnated dries in 35-40 DEG C, you can.
Preferably, step 1) water that includes dendrobium candidum and nostoc polysaccharide dry powder gross weight 10-20 times is added, decoction
3-5 time, each 30-40 minutes, filter, merging filtrate, extract is obtained；
Preferably, step 2) fresh nostoc color-preserving and hardening method includes clean fresh nostoc is placed in colour protecting liquid
Immersion 30-60 minutes；Preferably, the colour protecting liquid is water-soluble containing mass fraction 0.1-1% salt and 0.2-2% calcium chloride
Liquid；It is further preferred that the salt and 0.8% calcium chloride containing mass fraction 0.4% in the colour protecting liquid.
Preferably, step 2) dip time be 1-6h.
Research finds, if baking temperature is too low, easily expends electric energy, increases production cost；If the too high example of baking temperature
Such as more than 40 DEG C, nostoc preserved fruit easily changes colour, and nostoc phycobniliprotein and nostoc polysaccharide are destroyed so as to activity drop
It is low.It is optimal with 35-40 DEG C of baking temperature.
Specifically, the preparation method of above-mentioned nostoc preserved fruit, comprises the following steps：
1) after in proportion mixing dendrobium candidum and nostoc polysaccharide dry powder, the decocting for adding 10-20 times of weight boils 3-5
It is secondary, each 30-40 minutes, filter, merging filtrate, extract is obtained；
2) to step 1) gained extract in be proportionally added into dried fruit juice and white sugar or rock sugar, Jing is added after being well mixed
Fresh nostoc dipping 1-6h after color-preserving and hardening；
The fresh nostoc color-preserving and hardening method includes clean fresh nostoc is placed in colour protecting liquid soaks 30-60
Minute；The colour protecting liquid is the aqueous solution containing mass fraction 0.1-1% salt and 0.2-2% calcium chloride；
3) by step 2) nostoc that impregnated dries in 35-40 DEG C, you can.
Nostoc preserved fruit comprehensive nutrition of the present invention, excellent taste is bright in colour, also with nourishing and fit keeping function, anti-aging, antioxygen
The health cares such as change, anti-tumor function, meet people for green, environmentally friendly, healthy, nutraceutical needs.
The preparation method of the nostoc preserved fruit that the present invention is provided is simple, while nostoc can be maximally maintained
The activity of phycobniliprotein and nostoc polysaccharide is not destroyed.
Specific embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.It is unreceipted concrete in embodiment
Technology or condition person, according to technology or condition described by document in the art, or are carried out according to product description.It is used
Reagent or the unreceipted production firm person of instrument, are the conventional products that can be commercially available by regular distributor.
The fresh nostoc water content of described below is 85-95%, with diameter greater than 5mm.The nostoc polysaccharide dry powder makes
Method comprises the steps：
(1) nostoc organism residue 2h is processed in 40 DEG C with the NaOH solution of 0.3mol/L, is then neutralized with citric acid
To neutrality；The nostoc residue is the nostoc waste residue of nostoc middle generation after phycobniliprotein extraction；
(2) ratio for adding 0.8mg papains according to every 100mg materials adds wood in step (1) resulting solution
Melon protease, at 42 DEG C 9h is extracted, and obtains extract；The papain enzyme activity is 1,000,000-160 ten thousand IU；Gained carry
Take liquid and its total sugar content is determined up to 13%-22% using phend-sulphuric acid；
(3) extract for obtaining step (2) obtains nostoc many using vacuumizing heating is concentrated into original volume 2/7
Sugared gel nutrient solution；
(4) 95% (mass ratio) ethanol ethanol is mixed with step (3) gained nostoc polysaccharide gel nutrient solution, makes ethanol
Concentration reaches 75% (mass ratio, that is, the concentration of alcohol), that is, nostoc polysaccharide precipitation occur；
(5) precipitation is reclaimed in centrifugation, and Jing vacuum freeze dryings are ground into the fine powder of 200 mesh, obtain nostoc polysaccharide dry powder.
Specifically, the preparation method of the nostoc residue includes：
(1) nostoc fresh goods is taken, is cleaned, dry surface moisture, the anhydrous nostoc in surface is processed using multigelation method
Fresh goods；
(2) the bluish violet liquid for discharging in collection step (1) and nostoc organism residue, the bluish violet liquid
As nostoc phycobniliprotein crude extract.
In the preparation method of above-mentioned nostoc phycobniliprotein crude extract, specifically, the multigelation method in step (1)
Finger freezes nostoc fresh goods 1.5 hours at -6 DEG C, takes out and places 8 minutes at room temperature, and this process 4 times repeatedly has been collected
Surplus materials after bluish violet liquid is nostoc residue.
The dried fruit juice is strawberry powder.
Embodiment 1
A kind of nostoc preserved fruit, is made up of the raw material including following weight portion：60 portions of fresh nostoc, 30 parts of iron sheet stones
Dry measure used in former times, 8 parts of nostoc polysaccharide dry powder, 12 parts of dried fruit juices, 20 portions of rock sugar.
Preparation method is comprised the following steps：
1) the fresh full nostoc with diameter greater than 5mm is selected some, it is first clean with clean water；
2) nostoc for cleaning up is put in the colour protecting liquid for preparing and is soaked 30 minutes, clear water rinsed clean is used afterwards,
Colour protecting liquid is formulated as adding 0.4% salt and 0.8% calcium chloride in purified water, and being sufficiently mixed after stirring to use；
3) a certain amount of dendrobium candidum and nostoc polysaccharide dry powder are weighed, is put in 10 times of purified waters and decocts 4 times, decocted every time
After boiling 35 minutes, filter, merging filtrate, extract is obtained；
4) dried fruit juice, rock sugar are proportionally added into in gained extract, are added after being well mixed new Jing after color-preserving and hardening
Fresh nostoc impregnates 3 hours；
5) soaked nostoc is pulled out, is directly placed in baking oven and is dried, oven temperature must be strict controlled in 35-40
Between DEG C；Obtain final product nostoc preserved fruit.
Embodiment 2
A kind of nostoc preserved fruit, is made up of the raw material including following weight portion：60 portions of fresh nostoc, 30 parts of iron sheet stones
Dry measure used in former times, 8 parts of nostoc polysaccharide dry powder, 10 parts of dried fruit juices, 15 portions of rock sugar.
Preparation method is comprised the following steps：
1) the fresh full nostoc with diameter greater than 5mm is selected some, it is first clean with clean water；
2) nostoc for cleaning up is put in the colour protecting liquid for preparing and is soaked 30 minutes, clear water rinsed clean is used afterwards,
Colour protecting liquid is formulated as adding 0.8% salt and 1.2% calcium chloride in purified water, and being sufficiently mixed after stirring to use；
3) a certain amount of dendrobium candidum and nostoc polysaccharide dry powder are weighed, is put in 15 times of purified waters and decocts 4 times, decocted every time
After boiling 30-40 minutes, filter, merging filtrate, extract is obtained；
4) dried fruit juice, rock sugar are proportionally added into in gained extract, are added after being well mixed new Jing after color-preserving and hardening
Fresh nostoc impregnates 4 hours；
5) soaked nostoc is pulled out, is directly placed in baking oven and is dried, oven temperature must be strict controlled in 35-40
Between DEG C；Obtain final product nostoc preserved fruit.
Embodiment 3
A kind of nostoc preserved fruit, is made up of the raw material including following weight portion：60 portions of fresh nostoc, 30 parts of iron sheet stones
Dry measure used in former times, 8 parts of nostoc polysaccharide dry powder, 15 parts of dried fruit juices, 20 portions of rock sugar.
Preparation method is comprised the following steps：
1) the fresh full nostoc with diameter greater than 5mm is selected some, it is first clean with clean water；
2) nostoc for cleaning up is put in the colour protecting liquid for preparing and is soaked 30 minutes, clear water rinsed clean is used afterwards,
Colour protecting liquid is formulated as adding 0.6% salt and 1.0% calcium chloride in purified water, and being sufficiently mixed after stirring to use；
3) a certain amount of dendrobium candidum and nostoc polysaccharide dry powder are weighed, is put in 15 times of purified waters and decocts 4 times, decocted every time
After boiling 30-40 minutes, filter, merging filtrate, extract is obtained；
4) dried fruit juice, rock sugar are proportionally added into in gained extract, are added after being well mixed new Jing after color-preserving and hardening
Fresh nostoc impregnates 5 hours；
5) soaked nostoc is pulled out, is directly placed in baking oven and is dried, oven temperature must be strict controlled in 35-40
Between DEG C；Obtain final product nostoc preserved fruit.
Comparative example 1
A kind of nostoc preserved fruit, is made up of the raw material including following weight portion：60 portions of fresh nostoc, 30 parts of iron sheet stones
Dry measure used in former times, 10 parts of dried fruit juices, 15 portions of rock sugar.
Preparation method is comprised the following steps：
1) the fresh full nostoc with diameter greater than 5mm is selected some, it is first clean with clean water；
2) nostoc for cleaning up is put in the colour protecting liquid for preparing and is soaked 30 minutes, clear water rinsed clean is used afterwards,
Colour protecting liquid is formulated as adding 0.4% salt and 0.8% calcium chloride in purified water, and being sufficiently mixed after stirring to use；
3) a certain amount of dendrobium candidum is weighed, is put in 10 times of purified waters and decocts 4 times, after decocting 30-40 minutes every time, mistake
Filter, merging filtrate is obtained extract；
4) dried fruit juice, rock sugar are proportionally added into in gained extract, are added after being well mixed new Jing after color-preserving and hardening
Fresh nostoc impregnates 3 hours；
5) soaked nostoc is pulled out, is directly placed in baking oven and is dried, oven temperature must be strict controlled in 35-40
Between DEG C；Obtain final product nostoc preserved fruit.
Comparative example 2
A kind of nostoc preserved fruit, is made up of the raw material including following weight portion：60 portions of fresh nostoc, 8 portions of nostoc are more
Sugared dry powder, 10 parts of dried fruit juices, 15 portions of rock sugar.
Preparation method is comprised the following steps：
1) the fresh full nostoc with diameter greater than 5mm is selected some, it is first clean with clean water；
2) nostoc for cleaning up is put in the colour protecting liquid for preparing and is soaked 30 minutes, clear water rinsed clean is used afterwards,
Colour protecting liquid is formulated as adding 0.4% salt and 0.8% calcium chloride in purified water, and being sufficiently mixed after stirring to use；
3) a certain amount of nostoc polysaccharide dry powder is weighed, is put in 10 times of purified waters and decocts 4 times, decocted 30-40 minutes every time
Afterwards, filter, merging filtrate, extract is obtained；
4) dried fruit juice, rock sugar are proportionally added into in gained extract, are added after being well mixed new Jing after color-preserving and hardening
Fresh nostoc impregnates 3 hours；
5) soaked nostoc is pulled out, is directly placed in baking oven and is dried, oven temperature must be strict controlled in 35-40
Between DEG C；Obtain final product nostoc preserved fruit.
Comparative example 3
A kind of nostoc preserved fruit, is made up of the raw material including following weight portion：60 portions of fresh nostoc, 20 parts of iron sheet stones
Dry measure used in former times, 3 parts of nostoc polysaccharide dry powder, 10 parts of dried fruit juices, 15 portions of rock sugar.
Preparation method is comprised the following steps：
1) the fresh full nostoc with diameter greater than 5mm is selected some, it is first clean with clean water；
2) nostoc for cleaning up is put in the colour protecting liquid for preparing and is soaked 30 minutes, clear water rinsed clean is used afterwards,
Colour protecting liquid is formulated as adding 0.6% salt and 1.0% calcium chloride in purified water, and being sufficiently mixed after stirring to use；
3) a certain amount of dendrobium candidum and nostoc polysaccharide dry powder are weighed, is put in 10 times of purified waters and decocts 4 times, decocted every time
After boiling 30-40 minutes, filter, merging filtrate, extract is obtained；
4) dried fruit juice, rock sugar are proportionally added into in gained extract, are added after being well mixed new Jing after color-preserving and hardening
Fresh nostoc impregnates 3 hours；
5) soaked nostoc is pulled out, is directly placed in baking oven and is dried, oven temperature must be strict controlled in 35-40
Between DEG C；Obtain final product nostoc preserved fruit.
Experimental example 1
The nostoc preserved fruit mouthfeel that the present invention is provided is unique, and sustained, delicious, sweet and sour taste has the soft of different fruity again
It is U.S. pure and fresh, and bright, strengthen the appetite of people.
This experimental example according to sensory evaluation standard, embodiment 1-3 and comparative example 1-3 are made nostoc preserved fruit respectively,
Sensory evaluation is carried out, it is as a result as shown in table 1 below.
Table 1
| Project | Mouthfeel | Local flavor | Color and luster | Comprehensive grading |
| Embodiment 1 | 98 | 96 | 97 | 97 |
| Embodiment 2 | 92 | 91 | 92 | 91.7 |
| Embodiment 3 | 90 | 89 | 90 | 89.7 |
| Comparative example 1 | 85 | 84 | 85 | 84.7 |
| Comparative example 2 | 83 | 81 | 81 | 81.7 |
| Comparative example 3 | 88 | 87 | 88 | 87.7 |
Experimental example 2
Respectively protein content detection is carried out to the nostoc preserved fruit that embodiment 1-3 and comparative example 1-3 make and polysaccharide contains
Amount detection, as a result see the table below 2.Wherein method for detecting protein content is Kjeldahl's method；Polyoses content detection method be phenol-
Sulphuric acid colorimetry.
Table 2
| Project | Protein content | Polyoses content |
| Embodiment 1 | 40% | 20% |
| Embodiment 2 | 36% | 18% |
| Embodiment 3 | 33% | 18% |
| Comparative example 1 | 28% | 15% |
| Comparative example 2 | 30% | 13% |
| Comparative example 3 | 35% | 16% |
Although above with a general description of the specific embodiments the present invention is described in detail,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, without departing from theon the basis of the spirit of the present invention these modifications or improvements, belong to the scope of protection of present invention.
Claims (10)
1. a kind of nostoc preserved fruit, it is characterised in that be made up of the raw material including following weight portion：The fresh nostoc of 50-70 parts,
25-45 part dendrobium candidums, 5-10 part nostoc polysaccharide dry powder, 10-20 part dried fruit juices, 10-25 parts white sugar or rock sugar.
2. nostoc preserved fruit according to claim 1, it is characterised in that be made up of the raw material including following weight portion：55-
65 portions of fresh nostoc, 30-40 part dendrobium candidums, 6-8 part nostoc polysaccharide dry powder, 10-16 part dried fruit juices, 15-20 part white sugar
Or rock sugar；
Preferably, the nostoc preserved fruit, is made up of the raw material including following weight portion：60 portions of fresh nostoc, 30 parts of iron sheets
The stem of noble dendrobium, 8 parts of nostoc polysaccharide dry powder, 10-15 part dried fruit juices, 15-20 parts white sugar or rock sugar.
3. nostoc preserved fruit according to claim 1 and 2, it is characterised in that the fresh nostoc water content is 85-
95%；And/or, the fresh nostoc is with diameter greater than 5mm.
4. nostoc preserved fruit according to claim 1 and 2, it is characterised in that the nostoc polysaccharide dry powder preparation method
Comprise the steps：
(1) nostoc organism residue 1.5-2.5h is processed in 35-45 DEG C with the NaOH solution of 0.1-0.5mol/L, then uses lemon
Lemon acid is neutralized to neutrality；The nostoc residue is the nostoc waste residue of nostoc middle generation after phycobniliprotein extraction；
(2) ratio for adding 0.5-1.0mg papains according to every 100mg materials adds wood in step (1) resulting solution
Melon protease, at 40-45 DEG C 8-10h is extracted, and obtains extract；Preferably, the papain enzyme activity is 1,000,000-160
Ten thousand IU；
(3) extract that step (2) is obtained is concentrated into the 1/3-1/4 of original volume, nostoc polysaccharide gel nutrient solution is obtained；
(4) ethanol is mixed with step (3) gained nostoc polysaccharide gel nutrient solution, makes concentration of alcohol reach 70-80%；
(5) precipitation is reclaimed in centrifugation, and Jing vacuum freeze dryings are crushed, and obtain nostoc polysaccharide dry powder.
5. nostoc preserved fruit according to claim 1 and 2, it is characterised in that the dried fruit juice includes strawberry powder, mango
One or more in powder, blueberry powder, apple powder.
6. the preparation method of nostoc preserved fruit described in any one of claim 1-5, it is characterised in that comprise the following steps：
1) after in proportion mixing dendrobium candidum and nostoc polysaccharide dry powder, add water to cook, filter, extract is obtained；
2) to step 1) gained extract in be proportionally added into dried fruit juice and white sugar or rock sugar, after being well mixed add Jing color protections
Fresh nostoc dipping after hardening；
3) by step 2) nostoc that impregnated dries in 35-40 DEG C, you can.
7. preparation method according to claim 6, it is characterised in that step 1) include that dendrobium candidum and nostoc will be added
The water of polysaccharide dry powder gross weight 10-20 times, decocts 3-5 time, each 30-40 minutes, filters, merging filtrate, and extract is obtained.
8. the preparation method according to claim 6 or 7, it is characterised in that step 2) fresh nostoc color-preserving and hardening method
It is containing mass fraction 0.1- including clean fresh nostoc is placed in into the immersion 30-60 minutes colour protecting liquid in colour protecting liquid
The aqueous solution of 1% salt and 0.2-2% calcium chloride；Preferably, in the colour protecting liquid salt containing mass fraction 0.4% and
0.8% calcium chloride.
9. the preparation method according to claim 6 or 7, it is characterised in that step 2) dip time is 1-6h.
10. preparation method according to claim 6, it is characterised in that comprise the following steps：
1) after in proportion mixing dendrobium candidum and nostoc polysaccharide dry powder, the decocting for adding 10-20 times of weight is boiled 3-5 time, often
Secondary 30-40 minutes, filter, merging filtrate, extract is obtained；
2) to step 1) gained extract in be proportionally added into dried fruit juice and white sugar or rock sugar, after being well mixed add Jing color protections
Fresh nostoc dipping 1-6h after hardening；
The fresh nostoc color-preserving and hardening method includes clean fresh nostoc is placed in colour protecting liquid soaks 30-60 point
Clock；The colour protecting liquid is the aqueous solution containing mass fraction 0.1-1% salt and 0.2-2% calcium chloride；
3) by step 2) nostoc that impregnated dries in 35-40 DEG C, you can.
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| CN109805237A (en) * | 2019-04-01 | 2019-05-28 | 青岛浩然海洋科技有限公司 | A kind of nostoc pulvis solid beverage and preparation method thereof |
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