CN107048254A - A kind of prebiotics betel nut and preparation method thereof - Google Patents
A kind of prebiotics betel nut and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of prebiotics betel nut and preparation method thereof, the prebiotics betel nut includes following raw material by weight：100 parts of betel nut, 3 60 parts of oligosaccharide, 0 20 parts of plant extracts, 25 150 parts of bittern, 0 15 parts of food additives；Bittern described in wherein described bittern includes oligosaccharide 8 30% by weight percentage, white lime 5 20%, colloid 1% 5%, plant extracts 0 5%, food additives 0 10%, and surplus is water；The present invention innovatively adds one or several kinds of prebiotic agents in betel nut, improves micro-ecological environment in products taste and oral cavity, promotes oral hygiene and health, reduces the generation of mouth disease.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of prebiotics betel nut and preparation method thereof.
Background technology
Oligosaccharide, also known as oligosaccharides, including two kinds of functional oligose and ordinary oligosaccharide.Wherein functional oligose be by
2~10 monose, are polymerized by glycosidic bond, can replace sucrose, but are not degraded by human body hydrochloric acid in gastric juice gastric enzyme, are not inhaled by small intestine
Receive and be directly entered the oligosaccharide of large intestine.Functional oligose hardly increases as a kind of indigestion carbohydrate after intake
Blood glucose and blood fat, it is pre- anti-aging with beneficial bacterium propagation is promoted, the effect such as body immunity is improved, calorific value is low, mouthfeel is being provided
While, do not result in the adverse consequences such as obesity.At present, functional oligose has kind more than 1000, it is known that product also has tens kinds,
Mainly there are FOS, xylo-oligosaccharide, oligoisomaltose, galactooligosaccharide, chitosan oligomer, Oligomeric manna sugar, gala sweet
Reveal oligosaccharide, trehalose, raffinose, soyabean oligosaccharides Konjac Glucomannan etc..
Wherein：
1) oligoisomaltose, refers to that glucose is combined into α -1,6 glycosidic bonds, and monose number is oligomeric in a 2-5 class
Sugar.Oligoisomaltose is pleasantly sweet, and Isomaltotriose, Isomaltotetraose, different maltopentaose etc. are with the increase of the degree of polymerization, its sweet taste
Reduction even disappears.Oligoisomaltose is influence maximum, the kind of yield maximum in functional oligose research and development, typically
Using starch as raw material, produced with holoenzyme method.
2) galactooligosaccharide (GOS) is synthesized in the hydrolytic process of lactase, is using lactose as raw material, through β-gala
Glucosides enzyme hydrolysis is made, and is a kind of functional oligose with natural attribute, oligomeric as a kind of animal derived feature
Sugar, its main physiological function has：One of composition as oligosaccharide in breast milk, GOS is prebiotics truly, is promoted
Bifidobacterium breeds.
3) FOS refers to the widow for combining 1~3 fructose by β -1,2 glycosidic bonds on the residue of fructose of sucrose molecule
Sugar, it, which is constituted, is mainly ketose, Nystose, GF4.Also such widow is contained in the vegetables of daily consumption and fruit
Content is higher in sugar, especially onion, burdock, asparagus and wheat class.
4) xylo-oligosaccharide is combined into by 2~7 xylose molecules with α-Isosorbide-5-Nitrae glycosidic bond stable in physicochemical property and acidproof resistance to
The oligosaccharide of heat.Xylan is typically passed through for raw material with the plant (corncob, bagasse, cotton seed hulls and wheat bran) rich in xylan
The hydrolysis and then separation and purification of enzyme are formed.The main component of xylo-oligosaccharide product is xylose, xylobiose, xylotriose and trisaccharide
Above wood oligose, wherein based on xylobiose.
5) chitosan oligomer is the deacetylation product of chitin oligosaccharide.Chitosan not only remains macromolecular first
The physiological functions and applications performance of shell element chitosan, more shows many unique activity and physiological function, is cured by China's prevention
Microecology branch of association confirms as needing the new prebiotics of developmental research.Chitosan oligomer has extensive physiologically active：
Antibacterial, it is fresh-keeping, anti-oxidant, promote blood coagulation and wound healing, with immunoregulatory activity, be used as sustained-release matrix of medicine etc..It is low
Chitosan hardly possible is digested and assimilated by human intestines and stomach, after they are ingested in human body, can with equivalent to sole mass manyfold
The lipoid substances such as triglycerides, aliphatic acid, bile acid and cholesterol generate complex compound, and the complex compound is not hydrolyzed by hydrochloric acid in gastric juice, no
System absorption is digested, so as to hinder this kind of material of absorption of human body, is allowed to wear intestines and cross and excrete.Therefore, chitosan class can
With lipid-loweringing, foodstuff calories are reduced, can be used as food supplement.
The above five kinds of functional oligoses (oligoisomaltose, galactooligosaccharide, FOS, xylo-oligosaccharide, oligomeric shell
Glycan) being most widely used in food.The function of oligosaccharide can be divided into primary, secondary and three-level.Primary function refers to nutrition
Source；Subfunction refers to provide sweet taste, and the sugariness of oligosaccharide is the 30-50% of sucrose；Three-level function refer to its bifid because
The effect of sub, low in calories, anti-decayed tooth etc..Wherein, three-level function receives much concern：
1) propagation of stimulation of bifidobacteria：Bifidobacterium is the physiological bacterium of the mankind, and it accompanies throughout one's life with people, but in dynamic
State change, the presence of Bifidobacterium and content are a marks of health.Bifidobacterium has many physiological effects,
Shown according to research：It can adjust the disorder of gut function；Diarrhoea and constipation can be adjusted；Two-way regulating function can be played, is reduced
Blood endotoxin, reduces cholesterol concentration, to preventing artery sclerosis and hypertension from playing a role；There is provided body for antitumor action
Immunologic function and effect of promoting longevity.Bifidus factor refers to the growth factor required for bifidobacterium growth development, can make bifid
The material of the factor is a lot, but the most of application are oligosaccharide.
2) it is low in calories：Oligosaccharide is difficult or can not be digested, and the energy value provided is very low or does not have at all,
This is due to that human body does not possess the enzyme system for decomposing digest oligosaccharide.It is some functional oligoses, such as oligoisomaltose, oligomeric
Fructose, chitosan oligomer have a certain degree of sweet taste, are a kind of good functional sweeteners, can be played in low-energy food
Effect, such as diet food, diabetic food, hypertensive patient's food.
3) tooth dental caries will not be caused to become：Carious tooth is a kind of regular incidence, its be it is relevant with the microorganism in oral cavity, mainly
Pathogenic bacteria are streptococcus mutanses, and functional oligose is not the suitable substrates of these oral microorganisms, therefore will not cause tooth
Dental caries become.
4) other functions：Some oligosaccharide such as FOS can promote the absorption of the metal ions such as calcium, magnesium, iron, some low
Moisture retention that glycan has, ageing resistance, crystallization-preventive, to the stability of acid, heat and brown stain in food preservation and processing
Also it is significant.
Functional food by be 21 century emerging food.Functional oligose is then a kind of fabulous functional food base
Material, China is new oligomeric using the specific nutrient of different crowd needs is met as the development priority of 21 century food industry
Sugar by be these foods of special nutrients important function intensified dose of a class.In Japan and American-European existing ten various new oligosaccharide
Commercially produce, be widely used in various functions health products, infant food, and yield, production kind and application
All increase sharply.
Betel nut is the fruit of Palmae aiphyllium plant betel nut.Nutrition member containing a variety of needed by human body in betel nut material
Element and benefit materials, such as fat, amino acid, betel oil, alkaloid, catechin, choline composition.Betel nut is the rare south of China
Medicine, Compendium of Materia Medica record, eat raw betel nut can " lower oedema, get round by bribery, invigorating the spleen adjust in, control pained accumulation ".A large amount of clinical practice tables
It is bright：The effects such as betel nut has desinsection, disperse accumulations, promoting the circulation of qi, sharp water, the roundworm disease that is widely used for a long time, fasciolopsiasis, oedema pin
Gas, malaria etc. are treated.The mankind chew the history of food betel nut more than 2000, also have analysis and research to think, suitably chew food betel nut certainly
It is so beneficial but unsuitable excessive, in order to avoid impair oral health.Also there are some researches show excessive edible areca-nut easily causes carcinoma of mouth.
The content of the invention
The problem of existing for prior art, it is an object of the invention to provide a kind of prebiotics betel nut and preparation method thereof.
To achieve these goals, the present invention uses following technical scheme：
A kind of prebiotics betel nut, including following raw material by weight：
1000 parts of betel nut,
3-60 parts of oligosaccharide,
0-20 parts of plant extracts,
25-150 parts of bittern,
0-15 parts of food additives.
Preferably, by weight percentage, the bittern includes oligosaccharide 8-30%, white lime 5-20%, colloid 1%-
5%, plant extracts 0-5%, food additives 0-10%, surplus is water.
Preferably, the oligosaccharide is FOS, galactooligosaccharide, xylo-oligosaccharide, chitosan oligomer and oligomeric different wheat
One or more in bud sugar.
Preferably, the plant extracts is that the Honegsukle flower P.E with natural flavor, chrysanthemum extract and sweet osmanthus carry
The one or more in thing are taken, the mouthfeel of prebiotics betel nut can be increased.
Preferably, the food additives include one kind or many in vanillic aldehyde, ethylmaltol, menthol, fresh cream
Kind, food additives can also include other essence and flavoring agents.
Preferably, the colloid is gelatin and/or carragheen.
The preparation method of above-mentioned prebiotics betel nut, comprises the following steps：
(1) clean：Select fresh betel nut Chinese olive plus alkali is cleaned, dry；
(2) color protection is soaked：By after the betel nut Chinese olive that step (1) is handled is placed in and soaks 12-21h in colour protecting liquid, carry out
Vacuum dehydrating at lower temperature, it is ensured that the retention of greenery element；
(3) process：By the betel nut Chinese olive and the oligosaccharide that are handled by step (2), plant extracts, food additives and
After water is well mixed, at 40-43 DEG C, process 2-3 days；
(4) dry, cut into slices；
(5) oligosaccharide, white lime, colloid, plant extracts, food additives and water are mixed, prepares bittern, Ran Houjin
Row point bittern；
(6) microwave disinfection and packaging.
Preferably, alkali described in step (1) is sodium hydroxide
Preferably, the colour protecting liquid is the one or more in ferrous gluconate and sodium phytate.
It is further preferred that by weight, the oligosaccharide in step (3) is FOS 10-95%, galactooligosaccharide
5-90%.
It is further preferred that by weight, the oligosaccharide in step (3) is xylo-oligosaccharide 10-50%, oligomeric different malt
Sugared 50-90%.
It is further preferred that by weight, the oligosaccharide in step (3) is FOS 5-80%, galactooligosaccharide
8-89%, chitosan oligomer 5-60%.
It is further preferred that by weight, the oligosaccharide in step (5) is FOS 5-98%, galactooligosaccharide
2-95%.
It is further preferred that by weight, the oligosaccharide in step (5) is xylo-oligosaccharide 12-98%, oligomeric different malt
Sugared 2-88%.
It is further preferred that by weight, the oligosaccharide in step (5) is xylo-oligosaccharide 2-45%, chitosan oligomer
1-60%, oligoisomaltose 4-50%.
It is further preferred that by weight, the oligosaccharide in step (5) is FOS 4-94%, galactooligosaccharide
3-93% chitosan oligomers 3-60%.
Preferably, the addition of step (3) reclaimed water is the 0.3-0.5 of betel nut weight.
Preferably, drying temperature is 60-80 DEG C in step (2), and drying time is 3-7 hours.
Dynamic equilibrium is there is between oral microorganism, organism metabolism, immune, nutrition are participated in jointly and the strong of oral cavity is maintained
Health.Under the influence of the various extraneous factors such as physical chemical factor, bacterium factors, microecological balance can be broken in oral cavity, condition
Pathogenic bacteria are changed into pathogenic bacteria, so as to cause or accelerate the generation of mouth disease.
And oral microorganism and its some metabolites, such as enzyme (protease, molten fibrin, phospholipase A) and metabolism
Byproduct (hydrogen sulfide, ammonia, aliphatic acid) may directly induce oncogene and tumor suppressor gene prominent the toxic effect of peripheral cell
Become.Meanwhile, chronic infection caused by oral microorganism and chronic inflammation can stimulate cell products active oxygen, active lipid and base
Matter metalloproteinases can damage cells.
The present invention can improve micro-ecological environment in oral cavity using oligosaccharide as seasoning, stimulate the propagation of beneficial bacterium, reduce prominent
Streptomyces mutans, to reduce the probability of carious tooth.Part beneficial bacterium can improve the albumen in saliva by combining saliva lectin simultaneously
Matter is constituted, so as to reduce the generation of some precancerous lesions caused by betel quid chewing.
Beneficial effects of the present invention：
The prebiotics betel nut of the present invention, the oligosaccharide added in betel nut the sweet taste certain because having both had improved mouthfeel wind
Taste is not utilized by oral cavity harmful bacteria again, is only the direct digestibility and utilization of probiotics, is stimulated the propagation of beneficial bacterium, is reduced other and is harmful to
The generation of material, have adjusted the microecological balance in oral cavity, and suppression causes or reduced the generation of mouth disease.Shown by research, portion
Beneficial bacterium is divided to improve the protein composition in saliva by combining saliva lectin, so as to reduce one caused by betel quid chewing
The generation of a little precancerous lesions；The probiotics of propagation can also with pathogenic bacteria singly-bound mucous membrane surface binding site, reduce pathogenic bacteria
Field planting；The probiotics of propagation can also change micro-ecological environment, be allowed to maintain by adjusting pH value and oxidation-reduction reaction current potential
In suitable scope；The probiotics of propagation can also be by stimulating nonspecific immune response and regulation humoral immunity and cell
It is immune, to play its effect, reduce the generation of cancer.The present invention innovatively adds one or several kinds of prebiotic metaclass things in betel nut
Matter, improves micro-ecological environment in products taste and oral cavity, promotes oral hygiene and health, reduces the generation of mouth disease.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
Choosing betel nut Chinese olive adds alkali to be cleaned, and dries, and adds in 1% ferrous gluconate colour protecting liquid after immersion, with low
Warm drying machine is dried, it is ensured that the retention of greenery element.1kg betel nuts are taken, FOS 15g, galactooligosaccharide 20g, honeysuckle is added
Carry out processing 2-3 days at extract solution 11g, appropriate amount of water, 40-43 DEG C of keeping temperature, stir daily several times, finally dry section.With
(ratio of FOS and galactooligosaccharide is 4 to FOS 20%, galactooligosaccharide 5% by weight：1), ripe stone
Ash 12%, colloid 2%, Flos Lonicerae extractive solution 1%, water 60% are fabricated to bittern and carry out ordering halogen, last microwave disinfection and packaging.
Embodiment 2
Choosing betel nut Chinese olive adds alkali to be cleaned, and dries, and adds in 1% ferrous gluconate colour protecting liquid after immersion, with true
Empty low-temperature drier is dried, it is ensured that the retention of greenery element.Take 1kg betel nuts, add FOS 6g, galactooligosaccharide 10g, oligomeric
Carry out processing 2-3 days at chitosan 28g, chrysanthemum extract liquid 12g, appropriate amount of water, 40-43 DEG C of keeping temperature, stir daily several times, most
After dry section.With the FOS 22% by weight, (ratio of FOS and galactooligosaccharide of galactooligosaccharide 5%
Example is 22：5), white lime 10%, colloid 2%, Flos Lonicerae extractive solution 1% and water 60%, are fabricated to bittern and carry out ordering halogen, finally
Microwave disinfection and packaging.
Embodiment 3
Choosing betel nut Chinese olive adds alkali to be cleaned, and dries, and adds after being soaked in 1% sodium phytate colour protecting liquid, uses vacuum and low temperature
Drying machine is dried, it is ensured that the retention of greenery element.1kg betel nuts are taken, xylo-oligosaccharide 15g, oligoisomaltose 25g (oligomeric wood is added
The ratio of sugar and oligoisomaltose is 3：5), vanillic aldehyde 11g, appropriate amount of water, 40-43 DEG C of keeping temperature carries out processing 2-3 days, often
It is stirred several times, finally dries section.With the FOS 16% by weight, (FOS and low of galactooligosaccharide 8%
The ratio of poly- galactolipin is 2：1), white lime 8%, colloid 2% is vanillic aldehyde 3%, ethylmaltol 4%, menthol 0.2%, fresh
Cream 0.5% and water 58.3%, make bittern and carry out ordering halogen, last microwave disinfection and packaging.
Embodiment 4
Choosing betel nut Chinese olive adds alkali to be cleaned, and dries, and adds 0.6% sodium phytate, 0.7% ferrous gluconate mixing shield
After being soaked in color liquid, dried with vacuum low-temperature dryer, it is ensured that the retention of greenery element.Take 1kg betel nuts, add FOS 28g,
Oligoisomaltose 28g, ethylmaltol 10g, appropriate amount of water, 40-43 DEG C of keeping temperature process 2-3 days, are stirred daily several
It is secondary, finally dry section.It is (oligomeric with FOS 14% by weight, galactooligosaccharide 12%, chitosan oligomer 6%
Fructose, galactooligosaccharide, the ratio of chitosan oligomer are 7：6：3), white lime 11%, colloid 1.8%, vanillic aldehyde 1%, ethyl
Maltol 5%, menthol 0.5%, fresh cream 0.8% and water 53.9%, make bittern and carry out ordering halogen, last microwave disinfection and bag
Dress.
Claims (10)
1. a kind of prebiotics betel nut, it is characterised in that including following raw material by weight：
1000 parts of betel nut,
3-60 parts of oligosaccharide,
0-20 parts of plant extracts,
25-150 parts of bittern,
0-15 parts of food additives.
2. prebiotics betel nut according to claim 1, it is characterised in that by weight percentage, the bittern includes low
Glycan 8-30%, white lime 5-20%, colloid 1%-5%, plant extracts 0-5%, food additives 0-13%, surplus is
Water.
3. prebiotics betel nut according to claim 1 or 2, it is characterised in that the oligosaccharide is FOS, oligomeric half
One or more in lactose, xylo-oligosaccharide, chitosan oligomer and oligoisomaltose.
4. prebiotics betel nut according to claim 1 or 2, it is characterised in that the plant extracts extracts for honeysuckle
One or more in thing, chrysanthemum extract and Flos Osmanthi Fragrantis extract.
5. prebiotics betel nut according to claim 1 or 2, it is characterised in that the food additives include vanillic aldehyde, second
One or more in base maltol, menthol, fresh cream.
6. the preparation method of the prebiotics betel nut according to any one of claim 1-5, it is characterised in that including following step
Suddenly：
(1) clean：Fresh fresh betel nut Chinese olive plus alkali cleaning are selected, is dried；
(2) color protection is soaked：By after the betel nut Chinese olive that step (1) is handled is placed in and soaked 12-21 hours in colour protecting liquid, carry out true
Empty low temperature drying；
(3) process：The betel nut that will be handled by step (2) is mixed with oligosaccharide, plant extracts, food additives and water
After even, at 40-43 DEG C, process 2-3 days；
(4) dry, cut into slices；
(5) bittern is put；
(6) microwave disinfection and packaging.
7. the preparation method of prebiotics betel nut according to claim 6, it is characterised in that alkali described in step (1) is hydrogen
Sodium oxide molybdena.
8. the preparation method of prebiotics betel nut according to claim 6, it is characterised in that the colour protecting liquid is gluconic acid
One or both of ferrous and sodium phytate.
9. the preparation method of prebiotics betel nut according to claim 6, it is characterised in that the addition of step (3) reclaimed water
For the 0.3-0.5 of betel nut weight.
10. the preparation method of prebiotics betel nut according to claim 6, it is characterised in that the drying temperature in step (2)
For 60-80 DEG C, drying time is 3-7 hours.
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| CN109170791A (en) * | 2018-11-16 | 2019-01-11 | 湖南科技大学 | A kind of functional areca-nut brine and preparation method thereof without maltose |
| CN114886102A (en) * | 2022-02-18 | 2022-08-12 | 湖南科技大学 | Areca-nut brine and preparation method thereof |
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| CN107048254B (en) | 2020-12-01 |
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