CN107319464A - A kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide and preparation method thereof - Google Patents
A kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide and preparation method thereof Download PDFInfo
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- CN107319464A CN107319464A CN201710460811.3A CN201710460811A CN107319464A CN 107319464 A CN107319464 A CN 107319464A CN 201710460811 A CN201710460811 A CN 201710460811A CN 107319464 A CN107319464 A CN 107319464A
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses wonderful taste Chinese chestnut of a kind of Siberian solomonseal rhizome polysaccharide and preparation method thereof, it is made up of following components and its parts by weight：Chinese chestnut 2,000 2300, sealwort 500 550, cloves 13 15, the dried rhizome of rehmannia 13 15, cultivated land 13 15, anise 13 15, dried orange peel 13 15, lotus stem 13 15, chrysanthemum indicum 13 15, Chinese prickly ash 13 15, fruit vinegar 20 23, honey freeze-dried powder 100 120.A kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide of the present invention, rich in taste is unable to eat fire long, and not dirty hand of being fond of eating, uniform drying, it is easy to preserve is unlikely to deteriorate.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide and preparation method thereof.
Background technology
Relative to microwave drying, the technical advantage of radio-frequency seasoning is mainly manifested in, and more preferable heating uniformity, bigger is worn
The product quality of saturating depth, stable temperature control and Geng Gao.Radio frequency heating is used primarily for baking the rear baking of biscuit and dessert.
People have carried out numerous researchs in terms of radio frequency heating to be used for the defrosting of food and agricultural product, desinsection, sterilization.People open
The research of some RF-assisted dried foods and agricultural product has been opened up, has mainly been included：Alfalfa, corn and beans, but at present
Untill, it yet there are no and report the research that radio frequency is used to dry nut.In order that dielectric drying technology is more practical, can be by nut work
Industry receives and used, it is most important that research and development radio-frequency seasoning technique, can maintain necessary rate of drying, improve the equal of heating
Even property, it is ensured that the quality of product is not reduced when drying.Wang Yunyang exists《Queensland nut radio-frequency seasoning technical research》In to radio frequency
Dry Queensland nut technology systematically to be studied, exploring radio frequency is used for the feasibility that Queensland nut is dried, and is possible Australia
Nut radio-frequency seasoning technology does basic research work.The drying also to apply to other dry fruits provides theoretical foundation simultaneously.
Attention due to people for a long time to saccharide compound is inadequate, causes the research level of saccharide compound far to fall behind
In protein and nucleic acid.Germany scientist EmilFischeir had found that fungi polysaccharide has anticancer work in 1930 earliest
With subsequent Japanese thousand original, which reports lentinan, has antitumor activity, and polysaccharide just gradually causes the attention of people.In recent years
Come, the progress of the analysis means such as development and polysaccharide purification and structural analysis with cell biology and molecular biology, people
Find that polysaccharide has the different physiological roles such as antitumor, antiviral, immunological regulation so that the research of polysaccharide increasingly causes generation
The attention of various countries of boundary.International scientific circle regards Disciplinary Frontiers of the research of polysaccharide as life science, proposes that 21st century is polysaccharide
Century.Research of the China to polysaccharide is started late, and early start develops very fast in recent years in the 70's of last century
Speed.At present, China's extraction from natural products isolates more than 300 and plants polysaccharide, and structure point has been carried out to hundreds of polysaccharide
Analysis and bioactivity research.But compared with protein and nucleic acid, the current research level of polysaccharide and level still have larger difference
Away from.Sufficiently complex mainly due to carbohydrate structure, existing structure determination method can't be right compared with its senior configuration is accurately analyzed
Its structure effect is still more difficult with the relation of function and the Study on mechanism of polysaccharide.Although there is more problem in the research of polysaccharide,
Its many physiologically active determines polysaccharide by with very wide application prospect.
Siberian solomonseal rhizome polysaccharide is the active material extracted from sealwort, and research shows that it has antitumor, antiviral, enhancing
The multiple efficacies such as immune.The component with bioactivity is therefrom extracted, and in-depth study is carried out to it, high added value is developed
Health food or medicine, to reduce environmental pollution, create economic value all have great importance.Dingning exists《Siberian solomonseal rhizome polysaccharide
Extraction purification composition analysis and antioxidation activity research》In using sealwort as raw material, hot water extraction's technique to Siberian solomonseal rhizome polysaccharide is entered
Row optimizing research；And important improvement is made to DNS measure polyoses contents, it is suitable for what is existed always in its assay first
This dispute of the suitable selection of wavelength has carried out pilot study；In addition to the monose composition and primary knot of Siberian solomonseal rhizome polysaccharide purified components
Structure is studied, and the research is there is not yet relevant report；It has studied five kinds of Siberian solomonseal rhizome polysaccharide samples from different preparation process simultaneously
The antioxidation activity in vitro of product.It is intended that the research accumulation basic data of Siberian solomonseal rhizome polysaccharide, excavates the profound potentiality to be exploited of sealwort,
Comprehensive utilization and the offer scientific basis that turns waste into wealth for sealwort resource.
The content of the invention
The object of the invention is exactly, in order to make up the defect of prior art, radio-frequency seasoning technology to be aided in reference to hot blast, enriches Huang
There is provided a kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide for the application of smart polysaccharide.
The present invention is achieved by the following technical solutions：
A kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide, it is made up of following components and its parts by weight：
Chinese chestnut 2000-2300, sealwort 500-550, cloves 13-15, dried rhizome of rehmannia 13-15, cultivated land 13-15, anise 13-15, dried orange peel 13-
15th, lotus stem 13-15, chrysanthemum indicum 13-15, Chinese prickly ash 13-15, fruit vinegar 20-23, honey freeze-dried powder 100-120.
A kind of wonderful taste Chinese chestnut of described Siberian solomonseal rhizome polysaccharide, is made up of the following steps：
1）, sealwort is crushed to 60-80 mesh, add 15-20 times and measure water and presoak 20-25 minutes, refluxing extraction 3-3.5 hours is taken advantage of
Heat filtering, obtains Siberian solomonseal rhizome polysaccharide extract solution, and gained extract solution is concentrated under reduced pressure, and adds the 75-85%'s of 5-7 times of body into concentrate
Ethanol solution, stands after stirring, is centrifuged 10-12 minutes in 2000-2200r/min, taking precipitate, both obtains coarse solomon's seal polysaccharide；
2）, by the addition of step 1 gained polysaccharide crude extract 3-5 times measure water dissolving, adjust pH5.0-5.5, add volume fraction 5-5.5%
Papain enzyme liquid, digested 1.5-2.5 hours in 50-53 DEG C of constant temperature, boiling water bath goes out enzyme 25-30 minutes, centrifuges to obtain supernatant,
The macroreticular resin of pretreatment is added in supernatant, is sealed, in 40-45 DEG C, rotating speed 120-130r/min, magnetic agitation 3-3.5
Hour, decolourized, suction filtration, filtrate adds equivalent absolute ethyl alcohol to stand 8-10 hours in 2-4 DEG C, sediment is dried in centrifugation
Siberian solomonseal rhizome polysaccharide；
3）, by cloves, the dried rhizome of rehmannia, cultivated land, anise, dried orange peel, lotus stem, chrysanthemum indicum, Chinese prickly ash add 50-60 times measure water heating infusion, make
Solution is concentrated into after the half of stoste, stop heating, add step 2 gained polysaccharide, fruit vinegar, and Chinese chestnut is sorted, removal of impurities, open
Mouthful, it is put into soak 5-6 hours, honey freeze-dried powder is mixed after taking-up, dries in the air to dry tack free；
4）, by hot blast aid in radio-frequency seasoning technology to be dried the tasty Chinese chestnut obtained by step 3, hot blast temperature is 50-55 DEG C
Transmission drying is carried out, moisture is reached that hermetically drying is preserved after 10-13%, cooling.
It is an advantage of the invention that：
1st, the wonderful taste Chinese chestnut of a kind of Siberian solomonseal rhizome polysaccharide of the invention, radio-frequency seasoning has more preferable heating uniformity, bigger penetrate depth
The product quality of degree, stable temperature control and Geng Gao, while necessary rate of drying is maintained, improves the uniform of heating
Property, it is ensured that when drying, the quality of product is not reduced.
2nd, a kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide of the invention, hot blast serves as stirring vane, and it directly blows to top and bottom
It is material bed, take away the vapor evaporated from surface of material in time as medium, and sample surfaces are cooled down, hot blast is to promote radio frequency
The vital factor that heat drying nut uniformity is improved.
3rd, a kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide of the invention, polysaccharide can improve insulin resistance, promote point of insulin
Secrete, improve sugar, protein and fat metabolic disturbance, the activity of regulation relevant enzyme, suppress gluconeogenesis, promote liver glycogen synthesis and increase
Strong function of immune system etc..
4th, the wonderful taste Chinese chestnut of a kind of Siberian solomonseal rhizome polysaccharide of the invention, the aroma component in spice is overflowed by cooking, and is concentrated
Enter Chinese chestnut afterwards, retain wherein, form it is tasty, include, crisp-fried, not dirty hand, the characteristics of do not get angry.
Embodiment
A kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide, it is made up of following components and its parts by weight：
Chinese chestnut 2000, sealwort 500, cloves 13, the dried rhizome of rehmannia 13, cultivated land 13, anise 13, dried orange peel 13, lotus stem 13, chrysanthemum indicum 13, Chinese prickly ash
13rd, fruit vinegar 20, honey freeze-dried powder 100.
A kind of wonderful taste Chinese chestnut of described Siberian solomonseal rhizome polysaccharide, is made up of the following steps：
1）, sealwort is crushed to 60 mesh, add 15 times of amount water and presoak 20 minutes, refluxing extraction 3 hours filters, obtains sealwort while hot
Polysaccharide extraction liquid, gained extract solution is concentrated under reduced pressure, and 75% ethanol solution of 5 times of bodies is added into concentrate, quiet after stirring
Put, centrifuged 10 minutes in 2000r/min, taking precipitate, both obtain coarse solomon's seal polysaccharide；
2）, by step 1 gained polysaccharide crude extract add 3 times amount water dissolving, adjust pH5.0, add volume fraction 5% Papain
Enzyme liquid, is digested 1.2 hours in 50 DEG C of constant temperature, and boiling water bath goes out enzyme 25 minutes, centrifuges to obtain supernatant, pretreatment is added in supernatant
Macroreticular resin, sealing, in 40 DEG C, rotating speed 120r/min, magnetic agitation 3 hours is decolourized, suction filtration, filtrate add equivalent without
Water-ethanol stands 8 hours in 2 DEG C, centrifugation, and sediment is dried to obtain into Siberian solomonseal rhizome polysaccharide；
3）, by cloves, the dried rhizome of rehmannia, cultivated land, anise, dried orange peel, lotus stem, chrysanthemum indicum, Chinese prickly ash add 50 times amount water heating infusions, make solution
Be concentrated into after the half of stoste, stop heating, add step 2 gained polysaccharide, fruit vinegar, and Chinese chestnut is sorted, removal of impurities, opening,
It is put into soak 5 hours, honey freeze-dried powder is mixed after taking-up, dries in the air to dry tack free；
4）, by hot blast aid in radio-frequency seasoning technology to be dried the tasty Chinese chestnut obtained by step 3, hot blast temperature is 50 DEG C of progress
Drying is transmitted, moisture is reached that hermetically drying is preserved after 10%, cooling.
Claims (2)
1. a kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide, it is characterised in that it is made up of following components and its parts by weight：
Chinese chestnut 2000-2300, sealwort 500-550, cloves 13-15, dried rhizome of rehmannia 13-15, cultivated land 13-15, anise 13-15, dried orange peel 13-
15th, lotus stem 13-15, chrysanthemum indicum 13-15, Chinese prickly ash 13-15, fruit vinegar 20-23, honey freeze-dried powder 100-120.
2. the wonderful taste Chinese chestnut of a kind of Siberian solomonseal rhizome polysaccharide according to claim 1, it is characterised in that be made up of the following steps：
1）, sealwort is crushed to 60-80 mesh, add 15-20 times and measure water and presoak 20-25 minutes, refluxing extraction 3-3.5 hours is taken advantage of
Heat filtering, obtains Siberian solomonseal rhizome polysaccharide extract solution, and gained extract solution is concentrated under reduced pressure, and adds the 75-85%'s of 5-7 times of body into concentrate
Ethanol solution, stands after stirring, is centrifuged 10-12 minutes in 2000-2200r/min, taking precipitate, both obtains coarse solomon's seal polysaccharide；
2）, by the addition of step 1 gained polysaccharide crude extract 3-5 times measure water dissolving, adjust pH5.0-5.5, add volume fraction 5-5.5%
Papain enzyme liquid, digested 1.5-2.5 hours in 50-53 DEG C of constant temperature, boiling water bath goes out enzyme 25-30 minutes, centrifuges to obtain supernatant,
The macroreticular resin of pretreatment is added in supernatant, is sealed, in 40-45 DEG C, rotating speed 120-130r/min, magnetic agitation 3-3.5
Hour, decolourized, suction filtration, filtrate adds equivalent absolute ethyl alcohol to stand 8-10 hours in 2-4 DEG C, sediment is dried in centrifugation
Siberian solomonseal rhizome polysaccharide；
3）, by cloves, the dried rhizome of rehmannia, cultivated land, anise, dried orange peel, lotus stem, chrysanthemum indicum, Chinese prickly ash add 50-60 times measure water heating infusion, make
Solution is concentrated into after the half of stoste, stop heating, add step 2 gained polysaccharide, fruit vinegar, and Chinese chestnut is sorted, removal of impurities, open
Mouthful, it is put into soak 5-6 hours, honey freeze-dried powder is mixed after taking-up, dries in the air to dry tack free；
4）, by hot blast aid in radio-frequency seasoning technology to be dried the tasty Chinese chestnut obtained by step 3, hot blast temperature is 50-55 DEG C
Transmission drying is carried out, moisture is reached that hermetically drying is preserved after 10-13%, cooling.
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| CN115251340A (en) * | 2022-06-23 | 2022-11-01 | 福建中医药大学 | Chinese chestnut with anti-oxidation and anti-aging effects and processing technology and application thereof |
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| CN101456918A (en) * | 2009-01-16 | 2009-06-17 | 韩金光 | Sealwort polysaccharide and preparation method thereof, and its application in preparing hypoglycemic and reducing blood lipid drugs |
| CN103039789A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Compound medlar and Chinese chestnut health-care food and preparation method thereof |
| CN106072317A (en) * | 2016-06-14 | 2016-11-09 | 安徽真心食品有限公司 | Pericarpium Lagenariae hispidae relieves heat and thirst film kernel of Semen Castaneae Mollissimae and preparation method thereof |
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| CN106072317A (en) * | 2016-06-14 | 2016-11-09 | 安徽真心食品有限公司 | Pericarpium Lagenariae hispidae relieves heat and thirst film kernel of Semen Castaneae Mollissimae and preparation method thereof |
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| CN115251340A (en) * | 2022-06-23 | 2022-11-01 | 福建中医药大学 | Chinese chestnut with anti-oxidation and anti-aging effects and processing technology and application thereof |
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