CN106942566B - 一种姜黄素-多糖乳液以及利用该乳液提高南瓜制品品质的方法 - Google Patents
一种姜黄素-多糖乳液以及利用该乳液提高南瓜制品品质的方法 Download PDFInfo
- Publication number
- CN106942566B CN106942566B CN201710061594.0A CN201710061594A CN106942566B CN 106942566 B CN106942566 B CN 106942566B CN 201710061594 A CN201710061594 A CN 201710061594A CN 106942566 B CN106942566 B CN 106942566B
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- curcumin
- emulsion
- polysaccharide
- blocks
- 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.)
- Active
Links
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 146
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 146
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 146
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 146
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 144
- 239000000839 emulsion Substances 0.000 title claims abstract description 55
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 50
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 16
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 40
- 229940109262 curcumin Drugs 0.000 claims abstract description 29
- 239000004148 curcumin Substances 0.000 claims abstract description 29
- 150000004676 glycans Chemical class 0.000 claims abstract description 23
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 22
- 239000000661 sodium alginate Substances 0.000 claims abstract description 22
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 22
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920002752 Konjac Polymers 0.000 claims abstract description 21
- 235000012754 curcumin Nutrition 0.000 claims abstract description 21
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000252 konjac Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 18
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 18
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 18
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 18
- 229940046240 glucomannan Drugs 0.000 claims abstract description 18
- 235000010485 konjac Nutrition 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000013329 compounding Methods 0.000 claims abstract description 7
- 239000012153 distilled water Substances 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 18
- 238000005520 cutting process Methods 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 241000238631 Hexapoda Species 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 230000006866 deterioration Effects 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 244000005700 microbiome Species 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000004576 sand Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- -1 curcumin polysaccharide Chemical class 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 206010016807 Fluid retention Diseases 0.000 description 11
- 235000013305 food Nutrition 0.000 description 11
- 239000002253 acid Substances 0.000 description 6
- 150000002978 peroxides Chemical class 0.000 description 6
- 230000006835 compression Effects 0.000 description 5
- 238000007906 compression Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 238000005303 weighing Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 235000019823 konjac gum Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000219122 Cucurbita Species 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- LNSXRXFBSDRILE-UHFFFAOYSA-N Cucurbitacin Natural products CC(=O)OC(C)(C)C=CC(=O)C(C)(O)C1C(O)CC2(C)C3CC=C4C(C)(C)C(O)C(O)CC4(C)C3(C)C(=O)CC12C LNSXRXFBSDRILE-UHFFFAOYSA-N 0.000 description 1
- CVKKIVYBGGDJCR-SXDZHWHFSA-N Cucurbitacin B Natural products CC(=O)OC(C)(C)C=CC(=O)[C@@](C)(O)[C@@H]1[C@@H](O)C[C@]2(C)C3=CC[C@@H]4C(C)(C)C(=O)[C@H](O)C[C@@]4(C)[C@@H]3CC(=O)[C@@]12C CVKKIVYBGGDJCR-SXDZHWHFSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 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 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010030302 Oliguria Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 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 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 150000001904 cucurbitacins Chemical class 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- PIGAXYFCLPQWOD-UHFFFAOYSA-N dihydrocucurbitacin I Natural products CC12C(=O)CC3(C)C(C(C)(O)C(=O)CCC(C)(O)C)C(O)CC3(C)C1CC=C1C2C=C(O)C(=O)C1(C)C PIGAXYFCLPQWOD-UHFFFAOYSA-N 0.000 description 1
- 125000005594 diketone group Chemical group 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition 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
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000000476 thermogenic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
Images
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种姜黄素‑多糖乳液以及利用该乳液提高南瓜制品品质的方法。所述姜黄素‑多糖乳液通过如下方法制得:将魔芋胶与海藻酸钠按照质量比1:1复配,室温下溶于蒸馏水中,并使魔芋胶与海藻酸钠总质量浓度为0.6%~1%,得到多糖溶液;将姜黄素溶解于中链脂肪酸甘油酯(MCT)中,使姜黄素在中链脂肪酸甘油酯中的终浓度为0.4%,得到油相;按照油相与多糖溶液体积比为1~3:10,将多糖溶液与油相混合,经高压均质获得乳液,冷却至室温后备用。本发明还提供了一种利用该乳液提高南瓜制品品质的方法,所述的姜黄素‑多糖乳液可有效提高南瓜制品的保水性、抗氧化性和质构特性。
Description
(一)技术领域
本发明属于食品加工领域,具体涉及一种姜黄素-多糖乳液以及利用该乳液提高南瓜制品品质的方法。
(二)背景技术
南瓜作为日常常见蔬菜瓜果,是人们餐桌上的常见食品。它营养丰富且全面,果实内含有糖类(包括淀粉、葡萄糖、果胶、果糖、戊聚糖、甘露醇)、维生素、蛋白质、17种氨基酸、丰富的微量元素和脂肪等成分,还含有葫芦巴碱、南瓜籽碱、可溶性纤维及甘露醇等功效成分。在3大产热营养素中,南瓜以碳水化合物为主,月旨肪含量很低,为很好的低脂食品。南瓜作为高钙、高锌、高铁、低钠食品,特别适合中老年人和高血压患者食用,有利于预防骨质疏松症和防治高血压。古代就有对南瓜食疗保健作用的记载,在《本草纲目》中,李时珍将南瓜与灵芝放在一起,说它有补中、补肝气、益心气、益肺气、益精气的作用,凡久病气虚、脾胃虚弱、气短倦怠、食少腹胀、水肿尿少者宜用。
目前南瓜食物品种还不够丰富,口味比较单一,急需通过深加工开发功能性的南瓜食品,满足于人们健康生活的需要。另一方面在进行深加工过程中南瓜易变色,其营养成分也容易流失,因而需要改进现有技术,提高南瓜加工产品的整体质量。
食品多糖作为一种大分子物质,结构中含有大量的亲水基团和疏水基团,具有乳化、凝胶、持水、增稠、凝聚等特点。目前国内生产使用最广泛的亲水胶体主要有卡拉胶、黄原胶、瓜尔豆胶、魔芋胶、结冷胶、海藻酸钠等。在食品生产中,食品多糖可用作乳化剂将一些疏水性的功能性成分通过乳液添加到产品中,提高其营养价值。在南瓜制品中添加食品多糖-功能性因子的乳液,一方面功能因子可以赋予产品独特的生理功能,提高产品附加值;另一方面食品多糖可以提高产品粘度,改善脱水的情况,优化产品质构品质。
目前的南瓜糕往往存在着水分和营养成分流失,以及氧化褐变等问题。中国专利申请号为201510474808.8的发明公布了一种南瓜糕的加工方法,通过将南瓜榨成汁,添加到糯米粉和玉米粉中制备南瓜糕,对原料的利用率较低,而且存在水分流失的问题。中国专利申请号为号201010518802.3的发明公布了南瓜糕的制备方法,通过将南瓜捣泥后混合面粉等材料蒸制成南瓜糕,其产品容易氧化、脱水。
(三)发明内容
本发明的目的是提供一种姜黄素-多糖乳液以及利用该乳液提高南瓜制品品质的方法,所述的姜黄素-多糖乳液可有效提高南瓜制品的保水性、抗氧化性和质构特性。
下面对本发明的技术方案进行具体说明。
本发明提供了一种姜黄素-多糖乳液,其通过如下方法制得:将魔芋胶与海藻酸钠按照质量比1:1复配,室温下溶于蒸馏水中,并使魔芋胶与海藻酸钠总质量浓度为0.6%~1%,得到多糖溶液;将姜黄素溶解于中链脂肪酸甘油酯(MCT)中,使姜黄素在中链脂肪酸甘油酯中的终浓度为0.4%,得到油相;按照油相与多糖溶液体积比为1~3:10,将多糖溶液与油相混合,经高压均质获得乳液,冷却至室温后备用。
进一步,高压均质条件为:750MPa,2-3min。
本发明进一步提供了一种利用姜黄素-多糖乳液提高南瓜制品品质的方法,包括如下步骤:
(1)原料选择:选取瓜形端正、九成熟、无病虫害、无损伤、无腐烂变质且在早上气温低时采摘的南瓜为原料;
(2)原料预处理:清除南瓜表面粘附的泥土、沙粒和微生物,保持其清洁程度,切除南瓜的瓜蒂、去掉瓜瓤、瓜仁及不能食用的部分,将南瓜切块,并使切块大小均匀,得到南瓜块;
(3)蒸煮:将南瓜块装入不锈钢装盘内,每盘均匀摊放南瓜块,放入蒸车,控制温度为98~102℃下蒸煮8~12分钟,取出通入冷风冷却至南瓜块中心温度为50~60℃,备用;
(4)搅泥:取蒸煮后的南瓜块进行机械搅泥,并加入姜黄素-多糖乳液和氯化钙,搅泥至泥呈细腻状,无颗粒;其中南瓜块与姜黄素多糖乳液、氯化钙的投料质量比为1:0.1:0.01;
(5)成型:将步骤(4)搅拌好的南瓜泥用合适的模具定型;
(6)冻结:将成型的南瓜制品放入塑料托盘内在-23℃以下温度中冻结,时间为20~30min;
(7)包装:将合格的南瓜制品连同塑料托盘装入包装中,将袋口封合。
本发明的有益效果主要体现在:
(1)本发明通过姜黄素-多糖乳液的使用有效提高了南瓜制品在贮藏中的保水性,提高幅度在7%~10%左右。
具体而言,本发明的姜黄素-多糖乳液中含有亲水性多糖海藻酸钠。海藻酸钠常温下与Ca2+作用生成热不可逆的海藻酸钙凝胶,这种具有三维立体结构的网状凝胶限制了南瓜制品内的游离水分子的热运动,起到了对产品的保水作用。另一方面,海藻酸钠与魔芋胶能够通过氢键与水结合,进一步起到了保水作用。
(2)本发明由于姜黄素-多糖乳液的使用提高南瓜制品的抗氧化性。
具体而言,本发明通过添加姜黄素-多糖乳液,提高了南瓜制品在贮藏过程中的抗氧化性,使成品的过氧化值降低了6~8%左右,酸值降低了5~7%左右。姜黄素分子中含有的酚羟基和二酮结构为主要活性基团,能够与自由基结合,清除自由基,两侧苯环上的甲氧基能够增强其抗氧化活性。本发明采用多糖乳液作为姜黄素载体,解决了其难溶于水的问题,大大提高了其在产品中的含量,有效地清除了自由基,保护了南瓜中的维生素和脂肪酸等易氧化的活性成分,提高了产品的抗氧化性,有效地延长其货架期。
(3)本发明由于姜黄素-多糖乳液的使用改善南瓜制品的质构特性。
具体而言,本发明通过添加姜黄素-多糖乳液,改善了南瓜制品的质构特性,使成品的硬度降低了8~11%、弹性提高了12~15%、黏性提高了8~10%。魔芋胶和海藻酸钠作为大分子多糖可以与南瓜中的蛋白质形成三维网络结构,这种结构提高了产品的持气能力,改善了产品口感。同时魔芋胶和海藻酸钠以共价形式结合了大量的水分子,使其以结合水的形式紧紧的连接在多糖蛋白质空间网状结构上,减少了水分的散失,从而减轻了南瓜中的淀粉的老化回生现象,降低了产品硬度。此外,魔芋胶和海藻酸钠自身的凝胶特性提高了多糖-蛋白质网络结构的均匀性,使之受力均匀,改善了产品的弹性。最后,由于魔芋胶的胶粘性,有效地提高了产品的黏性。
(四)附图说明
图1是本发明南瓜制品的加工工艺流程图。
图2是传统南瓜制品的加工工艺流程图。
图3是本发明质构特性(硬度,弹性和黏性)的测定原理图。
(五)具体实施方法
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
实施例1:
(1)原料选择:选取瓜形端正、九成熟、无病虫害、无损伤、无腐烂变质且在早上气温低时采摘的南瓜为原料;
(2)原料预处理:清除南瓜表面粘附的泥土、沙粒和微生物,保持其清洁程度,切除南瓜的瓜蒂、去掉瓜瓤、瓜仁及不能食用的部分,纵向对剖再纵向对切,切块大小均匀;
(3)蒸煮:将南瓜块装入不锈钢装盘内,每盘均匀摊放4~5公斤,放入蒸车,控制温度为98℃下蒸煮12分钟,取出通入冷风冷却至南瓜块中心温度为50~60℃,备用;
(4)乳液制备:将魔芋胶与海藻酸钠质量比按照1:1复配,室温下溶于蒸馏水中,并使总多糖浓度为0.6%;将姜黄素溶解于MCT(中链脂肪酸甘油酯,印尼Britz生产),使姜黄素在MCT中的终浓度为0.4%,得到油相;按照油水体积比为1:10,将多糖溶液与油相混合,用高压均质机在750MPa下均质2-3min,获得乳液,冷却至室温后备用;
(5)搅泥:称取蒸煮后的南瓜块10kg进行机械搅泥,并加入1kg乳液和100g氯化钙,控制搅泥时间为10分钟,重复2-3次,泥呈细腻状,无颗粒;
(6)成型:将搅拌好的南瓜泥用合适的模具定型;
(7)冻结:将成型的南瓜制品放入塑料托盘内在-23℃以下温度中冻结,时间为20~30min;
(8)包装:将合格的南瓜制品连同塑料托盘装入包装中,将袋口封合。
相较于未添加多糖-姜黄素乳液的南瓜制品(即少了步骤(4)和(5)),添加了本多糖-姜黄素乳液的南瓜制品其保水性提高了7%、过氧化值降低了6%、酸值降低了5%、硬度降低了8%、弹性提高了12%以及黏性提高了8%。
实施例2:
(1)原料选择:选取瓜形端正、九成熟、无病虫害、无损伤、无腐烂变质且在早上气温低时采摘的南瓜为原料;
(2)原料预处理:清除南瓜表面粘附的泥土、沙粒和微生物,保持其清洁程度,切除南瓜的瓜蒂、去掉瓜瓤、瓜仁及不能食用的部分,纵向对剖再纵向对切,切块大小均匀;
(3)蒸煮:将南瓜块装入不锈钢装盘内,每盘均匀摊放4~5公斤,放入蒸车,控制温度为102℃下蒸煮8分钟,取出通入冷风冷却至南瓜块中心温度为50~60℃,备用;
(4)乳液制备:将魔芋胶与海藻酸钠质量比按照1:1复配,室温下溶于蒸馏水中,并使总多糖浓度为0.6%;将姜黄素溶解于MCT(中链脂肪酸甘油酯,印尼Britz生产),使姜黄素在MCT中的终浓度为0.4%,得到油相;按照油水体积比为3:10,将多糖溶液与油相混合,用高压均质机在750MPa下均质2-3min,获得乳液,冷却至室温后备用;
(5)搅泥:称取蒸煮后的南瓜块10kg进行机械搅泥,并加入1kg乳液和100g氯化钙,控制搅泥时间为10分钟,重复2-3次,泥呈细腻状,无颗粒;
(6)成型:将搅拌好的南瓜泥用合适的模具定型;
(7)冻结:将成型的南瓜制品放入塑料托盘内在-23℃以下温度中冻结,时间为20~30min;
(8)包装:将合格的南瓜制品连同塑料托盘装入包装中,将袋口封合。
相较于未添加多糖-姜黄素乳液的南瓜制品,添加了本多糖-姜黄素乳液的南瓜制品其保水性提高了7%、过氧化值降低了8%、酸值降低了7%、硬度降低了8%、弹性提高了12%以及黏性提高了8%。
实施例3:
(1)原料选择:选取瓜形端正、九成熟、无病虫害、无损伤、无腐烂变质且在早上气温低时采摘的南瓜为原料;
(2)原料预处理:清除南瓜表面粘附的泥土、沙粒和微生物,保持其清洁程度,切除南瓜的瓜蒂、去掉瓜瓤、瓜仁及不能食用的部分,纵向对剖再纵向对切,切块大小均匀;
(3)蒸煮:将南瓜块装入不锈钢装盘内,每盘均匀摊放4~5公斤,放入蒸车,控制温度为100℃下蒸煮10分钟,取出通入冷风冷却至南瓜块中心温度为50~60℃,备用;
(4)乳液制备:将魔芋胶与海藻酸钠质量比按照1:1复配,室温下溶于蒸馏水中,并使总多糖浓度为1%;将姜黄素溶解于MCT(中链脂肪酸甘油酯,印尼Britz生产),使姜黄素在MCT中的终浓度为0.4%;按照油水体积比为1:10,将多糖溶液与MCT混合,用高压均质机在750MPa下均质2-3min,获得乳液,冷却至室温后备用;
(5)搅泥:称取蒸煮后的南瓜块10kg进行机械搅泥,并加入1kg乳液和100g氯化钙,控制搅泥时间为10分钟,重复2-3次,泥呈细腻状,无颗粒;
(6)成型:将搅拌好的南瓜泥用合适的模具定型;
(7)冻结:将成型的南瓜制品放入塑料托盘内在-23℃以下温度中冻结,时间为20~30min;
(8)包装:将合格的南瓜制品连同塑料托盘装入包装中,将袋口封合。
相较于未添加多糖-姜黄素乳液的南瓜制品,添加了本多糖-姜黄素乳液的南瓜制品其保水性提高了10%、过氧化值降低了6%、酸值降低了5%、硬度降低了11%、弹性提高了15%以及黏性提高了10%。
实施例4:
(1)原料选择:选取瓜形端正、九成熟、无病虫害、无损伤、无腐烂变质且在早上气温低时采摘的南瓜为原料;
(2)原料预处理:清除南瓜表面粘附的泥土、沙粒和微生物,保持其清洁程度,切除南瓜的瓜蒂、去掉瓜瓤、瓜仁及不能食用的部分,纵向对剖再纵向对切,切块大小均匀;
(3)蒸煮:将南瓜块装入不锈钢装盘内,每盘均匀摊放4~5公斤,放入蒸车,控制温度为100℃下蒸煮12分钟,取出通入冷风冷却至南瓜块中心温度为50~60℃,备用;
(4)乳液制备:将魔芋胶与海藻酸钠质量比按照1:1复配,室温下溶于蒸馏水中,并使总多糖浓度为1%;将姜黄素溶解于MCT(中链脂肪酸甘油酯,印尼Britz生产),使姜黄素在MCT中的终浓度为0.4%;按照油水体积比为3:10,将多糖溶液与MCT混合,用高压均质机在750MPa下均质2-3min,获得乳液,冷却至室温后备用;
(5)搅泥:称取蒸煮后的南瓜块10kg进行机械搅泥,并加入1kg乳液和100g氯化钙,控制搅泥时间为10分钟,重复2-3次,泥呈细腻状,无颗粒;
(6)成型:将搅拌好的南瓜泥用合适的模具定型;
(7)冻结:将成型的南瓜制品放入塑料托盘内在-23℃以下温度中冻结,时间为20~30min;
(8)包装:将合格的南瓜制品连同塑料托盘装入包装中,将袋口封合。
相较于未添加多糖-姜黄素乳液的南瓜制品,添加了本多糖-姜黄素乳液的南瓜制品其保水性提高了10%、过氧化值降低了8%、酸值降低了7%、硬度降低了11%、弹性提高了15%以及黏性提高了10%。
注:
1.保水性的测定:参照GB 5009.3-2016测定贮藏4周前后的产品水分含量,
保水率(%)=(水分含量贮藏前-水分含量贮藏后)/水分含量贮藏前×100
2.酸值与过氧化值的测定参照GB 5009.229-2016和GB 5009.227-2016。
3.质构特性(硬度,弹性和黏性)的测定,运用TPA质构测试仪测定产品的TPA指标,获得特征曲线图,见图3;
硬度:是第一次压缩时的最大峰值,即长度1。
弹性:样品经过第一次压缩以后能够再恢复的程度,即长度2/长度1。
黏性:表示测试样品经过第一次压缩变形后所表现出来的对第二次压缩的相对抵抗能力,在曲线上表现为两次压缩所做正功之比即面积2/面积1。
Claims (2)
1.一种利用姜黄素-多糖乳液提高南瓜制品品质的方法,其特征在于:所述的姜黄素-多糖乳液通过如下方法制得:将魔芋胶与海藻酸钠按照质量比1:1复配,室温下溶于蒸馏水中,并使魔芋胶与海藻酸钠总质量浓度为0.6%~1%,得到多糖溶液;将姜黄素溶解于中链脂肪酸甘油酯中,使姜黄素在中链脂肪酸甘油酯中的终浓度为0.4%,得到油相;按照油相与多糖溶液体积比为1~3:10,将多糖溶液与油相混合,经高压均质获得乳液,冷却至室温后备用;
所述的利用姜黄素-多糖乳液提高南瓜制品品质的方法包括如下步骤:
(1)原料选择:选取瓜形端正、九成熟、无病虫害、无损伤、无腐烂变质且在早上气温低时采摘的南瓜为原料;
(2)原料预处理:清除南瓜表面粘附的泥土、沙粒和微生物,保持其清洁程度,切除南瓜的瓜蒂、去掉瓜瓤、瓜仁及不能食用的部分,将南瓜切块,并使切块大小均匀,得到南瓜块;
(3)蒸煮:将南瓜块装入不锈钢装盘内,每盘均匀摊放南瓜块,放入蒸车,控制温度为98~102℃下蒸煮8~12分钟,取出通入冷风冷却至南瓜块中心温度为50~60℃,备用;
(4)搅泥:取蒸煮后的南瓜块进行机械搅泥,并加入姜黄素-多糖乳液和氯化钙,搅泥至泥呈细腻状,无颗粒;其中南瓜块与姜黄素多糖乳液、氯化钙的投料质量比为1:0.1:0.01;
(5)成型:将步骤(4)搅拌好的南瓜泥用合适的模具定型;
(6)冻结:将成型的南瓜制品放入塑料托盘内在-23℃以下温度中冻结,时间为20~30min;
(7)包装:将合格的南瓜制品连同塑料托盘装入包装中,将袋口封合。
2.如权利要求1所述的方法,其特征在于:高压均质条件为:750MPa,2-3min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710061594.0A CN106942566B (zh) | 2017-01-26 | 2017-01-26 | 一种姜黄素-多糖乳液以及利用该乳液提高南瓜制品品质的方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710061594.0A CN106942566B (zh) | 2017-01-26 | 2017-01-26 | 一种姜黄素-多糖乳液以及利用该乳液提高南瓜制品品质的方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN106942566A CN106942566A (zh) | 2017-07-14 |
CN106942566B true CN106942566B (zh) | 2020-06-23 |
Family
ID=59466169
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710061594.0A Active CN106942566B (zh) | 2017-01-26 | 2017-01-26 | 一种姜黄素-多糖乳液以及利用该乳液提高南瓜制品品质的方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106942566B (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104286843A (zh) * | 2014-09-15 | 2015-01-21 | 杭州娃哈哈科技有限公司 | 一种水溶性姜黄素粉末的制备方法 |
CN105078942A (zh) * | 2015-09-24 | 2015-11-25 | 珠海雅富兴源食品工业有限公司 | 一种姜黄素制剂的制备方法 |
CN105310029A (zh) * | 2015-12-04 | 2016-02-10 | 刘楚玲 | 一种南瓜泥方便食品及其制备方法 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1980162A1 (en) * | 2006-01-30 | 2008-10-15 | Mousala, S. L. | Surface treatments and coatings for cheese and seeds (sunflower and pumpkin) with palmitic, lauric and estearic fatty acid esters with sucrose |
-
2017
- 2017-01-26 CN CN201710061594.0A patent/CN106942566B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104286843A (zh) * | 2014-09-15 | 2015-01-21 | 杭州娃哈哈科技有限公司 | 一种水溶性姜黄素粉末的制备方法 |
CN105078942A (zh) * | 2015-09-24 | 2015-11-25 | 珠海雅富兴源食品工业有限公司 | 一种姜黄素制剂的制备方法 |
CN105310029A (zh) * | 2015-12-04 | 2016-02-10 | 刘楚玲 | 一种南瓜泥方便食品及其制备方法 |
Non-Patent Citations (1)
Title |
---|
南瓜综合利用及系列产品加工;曹凯光;《江西食品工业》;20030930(第03期);16-17 * |
Also Published As
Publication number | Publication date |
---|---|
CN106942566A (zh) | 2017-07-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102224878B (zh) | 一种刺梨果糕及其制备方法 | |
CN104905086A (zh) | 淀粉抗老化组合物、粉圆及其制备方法 | |
CN103392976B (zh) | 一种双层速冻饺子专用粉、制备方法及降血脂的饺子 | |
CN111543626A (zh) | 一种可得然胶复配海藻酸钠的高弹性凝胶球及其制备方法 | |
CN103783392B (zh) | 一种荷叶面条及其加工方法 | |
CN111329041B (zh) | 一种即食型糍粑及其制造方法 | |
CN107811236A (zh) | 一种低糖果蔬糕及其制备方法 | |
CN106942566B (zh) | 一种姜黄素-多糖乳液以及利用该乳液提高南瓜制品品质的方法 | |
KR101238067B1 (ko) | 유산균을 배양시킨 배 과육 파쇄물을 이용한 배 잼 조성물 및 이의 제조방법 | |
CN107836643B (zh) | 一种黄秋葵抗老化馒头的制备方法及延缓馒头老化的方法 | |
CN108013334B (zh) | 一种清肺糯米团及其制作方法 | |
CN107668675A (zh) | 一种即食虫草水晶糕及其制备方法 | |
KR100697621B1 (ko) | 건강식 연국수의 제조방법 | |
CN113678993A (zh) | 有机紫糯米糍粑的制作方法 | |
CN113383846A (zh) | 一种低糖金丝蜜枣及其制备方法 | |
CN110786409A (zh) | 一种鸡屎藤凝胶软糖的制备方法 | |
RU2289951C1 (ru) | Способ производства самбука | |
RU2461227C1 (ru) | Композиция для приготовления желейной заливки | |
KR20160147312A (ko) | 감귤 초코파이 제조방법 및 그 제조방법에 의해 제조된 감귤 초코파이 | |
KR102425300B1 (ko) | 도라지식초를 이용한 젤리 제조방법 및 이에 의해 제조된 도라지식초 젤리 | |
CN110537696A (zh) | 黑木耳方便食品及其制备方法 | |
CN115336744B (zh) | 黑木耳休闲食品及其制备方法 | |
KR101690477B1 (ko) | 키토산올리고당을 함유한 유과 및 이의 제조방법 | |
KR20160054052A (ko) | 타락을 이용한 푸딩의 제조방법 및 타락을 이용한 푸딩 | |
KR101525938B1 (ko) | 수삼 슬라이스 푸딩의 제조 방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |