CN108208082B - Special pectin oligosaccharide for bread, preparation method thereof and bread suitable for diabetics - Google Patents
Special pectin oligosaccharide for bread, preparation method thereof and bread suitable for diabetics Download PDFInfo
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- CN108208082B CN108208082B CN201810074412.8A CN201810074412A CN108208082B CN 108208082 B CN108208082 B CN 108208082B CN 201810074412 A CN201810074412 A CN 201810074412A CN 108208082 B CN108208082 B CN 108208082B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
Abstract
The invention discloses pectin oligosaccharide special for bread, which has the polymerization degree of 3-5, is obtained by performing enzymolysis on decolorized fresh hawthorn pectin through pectinase and separating gel columns, and replaces saccharides, sweeteners and anticorrosion substances used in bread making. The obtained pectin oligosaccharide special for bread has high purity and remarkable functional effect, does not cause blood sugar rise after being eaten, and can effectively prolong the shelf life of the bread. The special pectin oligosaccharide for bread has simple and safe preparation method, and meets the requirements of people on natural food additives. The bread made by using the pectin oligosaccharide as the additive is soft and glutinous in taste, proper in sweet taste, and suitable for being eaten by hyperglycemia people, obesity people and diabetes patients, and the blood sugar is not increased.
Description
Technical Field
The invention relates to the technical field of pectin oligosaccharide, in particular to pectin oligosaccharide special for bread, a preparation method of the pectin oligosaccharide and bread which is prepared by adding the pectin oligosaccharide and is suitable for being eaten by diabetics.
Background
Hawthorn (Crataegus pinnatifida Bunge), also known as Chinese hawthorn and Chinese hawthorn, rosaceous deciduous small trees, dark gray bark, pale yellow bark holes, purple brown small branches, intergrowth of single leaves or clustering on short branches, wide and oval leaves, cymbidium, white flowers, pink later period, spherical fruits, deep red after ripening, and light-colored small spots on the surface.
The hawthorn fruit is sour, sweet and delicious, contains rich vitamins, crataegolic acid, citric acid, flavonoids and the like, can promote the production of body fluid to quench thirst, can be used as a medicine, also enters spleen, stomach and liver meridians, and has the effects of promoting digestion, removing food stagnation, promoting blood circulation and removing blood stasis. The content of vitamin C in hawthorn is three times of that of orange, and the content of pectin and the content of calcium and magnesium in trace elements are the first of fruits. The fruit is used as a special medicinal fruit and tree species in China and is planted in large area in the north of China, but the fresh food quantity of the fruit is greatly limited due to the special sour taste of the fruit, and the utilization rate of the fruit is low. Therefore, the method develops the redundant resources of the hawthorn fruits and has better economic benefit and application prospect.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides the special pectin oligosaccharide obtained from the hawthorn fruits for bread, which can be used as an additive to replace saccharides, sweeteners and antiseptic substances used in bread making, does not increase the blood sugar after eating, can effectively prolong the shelf life of bread, and is healthy, safe and health-care.
In order to achieve the purpose, the special pectin oligosaccharide for bread provided by the invention has the polymerization degree of 3-5, is obtained by performing enzymolysis on decolorized fresh hawthorn pectin through pectinase and separating through a gel column, and replaces saccharides, sweeteners and antiseptic substances used in bread making.
As a limitation on the technical scheme, the pectin oligosaccharide is a freeze-dried powder substance.
The special pectin oligosaccharide for bread is obtained by enzymolysis and separation of hawthorn pectin, has the polymerization degree of only 3-5, and has the advantages of high purity and remarkable functional effect. The pectin oligosaccharide can be used as bread special additive, can replace sugar substances for making bread such as sucrose, glucose, fructose, etc., and has effects of flavoring bread and promoting hair growth; because pectin oligosaccharide is not dependent on insulin, the blood sugar of the food cannot be increased after the food is eaten, the food contains rich dietary fibers and polyphenols, is difficult to hydrolyze by salivary enzyme and small intestine digestive enzyme, has low calorific value, is rarely converted into fat, can replace sweetening agents, is suitable for hyperglycemia people and obese people, is more natural and safer than the sweetening agents, and has the effects of losing weight, reducing blood fat and cholesterol, protecting blood vessels and the like. In addition, the Thalassia oligosaccharide has low sweetness, can improve the micro-ecological environment in the intestinal tract of a human body, is beneficial to the proliferation of bifidobacteria and other probiotics, inhibits the growth of salmonella, is beneficial to digestion and defecation, and also has the health-care effects of resisting fatigue, preventing cancer, slowing down aging and the like. In addition, the pectin oligosaccharide has a remarkable inhibiting effect on the growth of spoilage bacteria such as bacillus subtilis, penicillium and the like in bread, can replace preservative substances for making bread, not only ensures food safety, but also can effectively prolong the shelf life of the bread.
Meanwhile, the invention also provides a preparation method of the special pectin oligosaccharide for bread, which comprises the following steps:
a. obtaining decolorized fresh hawthorn pectin;
b. redissolving hawthorn pectin in deionized water with the volume of 40-60 times, and then adding pectinase into the obtained hawthorn pectin solution for enzymolysis reaction, wherein the addition amount of the pectinase is 30-60 g per 100L of the hawthorn pectin solution;
c. and d, separating the hawthorn pectin solution subjected to enzymolysis in the step b by using a glucan gel column, and collecting pectin oligosaccharides with the polymerization degree of 3-5.
As a limitation to the technical scheme, the hawthorn pectin in the step a is prepared by the following steps:
crushing and pulping the screened and cleaned hawthorn fruits, adding deionized water with the volume being 12-18 times that of the screened and cleaned hawthorn fruits, carrying out water bath for 60-80 min at the temperature of 70-90 ℃, and centrifuging to obtain a supernatant; concentrating the supernatant to one third of the volume, adding macroporous adsorption resin with the volume of 2-3%, placing the mixture in a shaking table for 10-12 hours under the condition of 110-130 r/min, and centrifuging to obtain a clear liquid; and finally, adding food-grade absolute ethyl alcohol with the volume of 1.2-1.3 times that of the clear liquid, standing for 2-3 hours, and centrifuging to obtain the decolorized fresh hawthorn pectin.
As a limitation on the technical scheme, the pectin content in the hawthorn fruits is 4-6%.
As a limitation to the technical scheme, the enzymolysis reaction condition in the step b is enzymolysis for 80-160 min at 40-60 ℃.
As a limitation to the technical scheme, in the step c, sephadex G-15 is used as the sephadex column, and the collection flow rate of the pectin oligosaccharide is 2-3 mL/min.
And (c) as a limitation to the technical scheme, freezing the pectin oligosaccharide obtained in the step (c) at-20 to-25 ℃ for 18 to 24 hours, and then carrying out vacuum freeze drying at-20 to-30 ℃ for 10 to 12 hours to obtain the pectin oligosaccharide powder.
The raw materials of the pectin oligosaccharide special for bread are extracted from the hawthorn fruits, the preparation method is simple and safe, and the pectin oligosaccharide meets the requirements of people on natural food additives. The preparation of the pectin oligosaccharide is carried out by carrying out enzymolysis and gel column separation on fresh hawthorn pectin to remove impurities such as micromolecular reducing sugar, pigment and the like in the pectin liquid, so that the pectin oligosaccharide with high purity and polymerization degree of only 3-5 is obtained, and is a healthy, green and obvious-effect special food additive for bread. In the preparation method, a method for obtaining fresh hawthorn pectin from hawthorn fruits and decoloring the fresh hawthorn pectin, control of pectin content in the hawthorn fruits, limitation of factors such as enzymolysis conditions, gel column types and the like, and freeze-drying conditions for preparing pectin oligosaccharide powder through freeze drying are further limited, so that a better preparation process is provided, mutual matching among operation steps is facilitated, the product quality of the pectin oligosaccharide powder is improved, the characteristics of product particles, performance and the like are further optimized, and the pectin oligosaccharide powder is convenient to use as an additive.
In addition, the invention also provides bread suitable for diabetics, which is prepared by adding the pectin oligosaccharide, other saccharides and sweetening agents and antiseptic substances.
As a limitation to the technical scheme, the addition amount of the pectin oligosaccharide in the bread is 5-10%.
The bread made of the pectin oligosaccharide serving as the additive is soft and glutinous in taste, proper in sweet taste, free of blood sugar increase after being eaten, and suitable for being eaten by hyperglycemia crowds, obesity crowds and diabetes patients. The pectin oligosaccharide is added into the bread, other saccharides, sweetening agents and antiseptic substances are not required to be added, the bread is more nutritional, healthy and delicious, the food safety can be guaranteed, and the shelf life of the bread is effectively prolonged.
In conclusion, the pectin oligosaccharide special for bread obtained by the technical scheme of the invention is obtained by enzymolysis and separation of hawthorn pectin, has the polymerization degree of only 3-5, has the advantages of high purity and obvious functional effect, can replace sugar substances in bread, and plays roles of seasoning, hair assisting and the like of sugar on bread; can also replace sweetening agents, is suitable for people with hyperglycemia and obesity, and is more natural and safer than the sweetening agents; and has effects in promoting digestion, relieving constipation, reducing weight, reducing blood lipid and cholesterol, protecting blood vessel, relieving fatigue, preventing cancer, and delaying aging. In addition, the pectin oligosaccharide can replace preservative substances for making bread, so that the food safety is ensured, and the shelf life of the bread can be effectively prolonged. The special pectin oligosaccharide for bread has simple and safe preparation method, and meets the requirements of people on natural food additives. The bread prepared by using the pectin oligosaccharide as the additive is soft and glutinous in taste, proper in sweet taste, and free of blood sugar rise after being eaten, and is particularly suitable for being eaten by hyperglycemia crowds, obesity crowds and diabetes patients.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
The embodiment relates to preparation of pectin oligosaccharide special for bread and bread which is obtained by adding the pectin oligosaccharide and is suitable for being eaten by diabetics.
Example 1.1
The preparation method of the pectin oligosaccharide special for bread comprises the following steps:
a. the decolorized fresh hawthorn pectin can be obtained directly or prepared by the following method:
extracting and purifying pectin from fresh fructus crataegi with pectin content of 4%, crushing and pulping screened and cleaned fructus crataegi, adding 12 times volume of deionized water, water-bathing at 70 deg.C for 60min, and centrifuging to obtain supernatant; concentrating the supernatant to one third of the volume, adding 2% macroporous adsorbent resin, placing in a shaking table at 110r/min for 12h, and centrifuging to obtain clear solution; finally, adding food-grade absolute ethyl alcohol with the volume of 1.2 times that of the clear liquid, standing for 2 hours, and centrifuging to obtain colorless hawthorn pectin;
b. redissolving hawthorn pectin in 40 times volume of deionized water, adding pectinase into the obtained hawthorn pectin solution, and performing enzymolysis at 40 ℃ for 80min, wherein the addition amount of the pectinase is 30g of pectinase added into every 100L of the hawthorn pectin solution;
c. b, separating the hawthorn pectin solution subjected to enzymolysis in the step b by using a sephadex G-15 gel column, collecting pectin oligosaccharides with the polymerization degree of 3, and collecting the pectin oligosaccharides with the flow rate of 2 mL/min; the polymerization degree calculation method of the pectin oligosaccharide comprises the following steps: total sugar content in solution/reducing sugar content in solution; tracking and measuring the polymerization degree by TLC;
d. and c, freezing the pectin oligosaccharide obtained in the step c at-20 ℃ for 18h, and then carrying out vacuum freeze drying at-20 ℃ for 10h to obtain the pectin oligosaccharide powder, so as to facilitate the storage and use of the pectin oligosaccharide.
Example 1.2
The preparation method of the pectin oligosaccharide special for bread comprises the following steps:
a. the decolorized fresh hawthorn pectin can be obtained directly or prepared by the following method:
extracting and purifying pectin from fresh fructus crataegi with pectin content of 5%, crushing and pulping screened and cleaned fructus crataegi, adding 15 times volume of deionized water, water bathing at 80 deg.C for 70min, and centrifuging to obtain supernatant; concentrating the supernatant to one third of the volume, adding macroporous adsorbent resin with the volume of 2.5%, placing in a shaking table at 120r/min for 11h, and centrifuging to obtain clear liquid; finally, adding food-grade absolute ethyl alcohol with the volume of 1.25 times that of the clear liquid, standing for 2.5 hours, and centrifuging to obtain colorless hawthorn pectin;
b. redissolving hawthorn pectin in 50 times volume of deionized water, adding pectinase into the obtained hawthorn pectin solution, and performing enzymolysis at 50 ℃ for 120min, wherein the adding amount of the pectinase is 45g per 100L of the hawthorn pectin solution;
c. separating the hawthorn pectin solution after enzymolysis in the step b by using a sephadex G-15 gel column, collecting pectin oligosaccharides with the polymerization degree of 4, and collecting the pectin oligosaccharides with the flow rate of 2.5 mL/min; the polymerization degree calculation method of the pectin oligosaccharide comprises the following steps: total sugar content in solution/reducing sugar content in solution; tracking and measuring the polymerization degree by TLC;
d. and c, freezing the pectin oligosaccharide obtained in the step c at-22.5 ℃ for 21h, and then carrying out vacuum freeze drying at-25 ℃ for 11h to obtain the pectin oligosaccharide powder, so as to facilitate the storage and use of the pectin oligosaccharide.
Example 1.3
The preparation method of the pectin oligosaccharide special for bread comprises the following steps:
a. the decolorized fresh hawthorn pectin can be obtained directly or prepared by the following method:
extracting and purifying pectin from fresh fructus crataegi with pectin content of 6%, crushing and pulping screened and cleaned fructus crataegi, adding 18 times volume of deionized water, water bathing at 90 deg.C for 80min, and centrifuging to obtain supernatant; concentrating the supernatant to one third of the volume, adding 3% macroporous adsorbent resin, placing in a shaking table at 130r/min for 12h, and centrifuging to obtain clear solution; finally, adding food-grade absolute ethyl alcohol with the volume of 1.3 times that of the clear liquid, standing for 3 hours, and centrifuging to obtain colorless hawthorn pectin;
b. redissolving hawthorn pectin in 60 times volume of deionized water, then adding pectinase into the obtained hawthorn pectin solution, and carrying out enzymolysis for 160min at 60 ℃, wherein the addition amount of the pectinase is 60g of pectinase added into every 100L of the hawthorn pectin solution;
c. b, separating the hawthorn pectin solution subjected to enzymolysis in the step b by using a sephadex G-15 gel column, collecting pectin oligosaccharides with the polymerization degree of 5, and collecting the pectin oligosaccharides with the flow rate of 3 mL/min; the polymerization degree calculation method of the pectin oligosaccharide comprises the following steps: total sugar content in solution/reducing sugar content in solution; tracking and measuring the polymerization degree by TLC;
d. and c, freezing the pectin oligosaccharide obtained in the step c at the temperature of-25 ℃ for 24 hours, and then carrying out vacuum freeze drying at the temperature of-30 ℃ for 12 hours to obtain the pectin oligosaccharide powder, so as to facilitate the storage and use of the pectin oligosaccharide.
The obtained pectin oligosaccharide powder has high purity, is white powder, has coffee bitter taste and grape fruit taste, contains abundant dietary fiber and polyphenols, and can be used as natural food additive. Because pectin oligosaccharide is not dependent on insulin, the blood sugar is not increased after eating the pectin oligosaccharide; the pectin oligosaccharide has obvious inhibition effect on the growth of spoilage bacteria such as bacillus subtilis, penicillium and the like in bread; the pectin oligosaccharide also has effects of promoting digestion, relaxing bowels, reducing weight, reducing blood lipid and cholesterol, protecting blood vessel, relieving fatigue, preventing cancer, and delaying aging.
Adding the obtained pectin oligosaccharide powder into bread raw materials, wherein the adding amount is 5-10% (w/w), and no other saccharides, sweetening agents or preservatives are added, so that the bread suitable for diabetics is prepared, the blood sugar of the bread cannot be increased after the bread is eaten, and the bread is particularly suitable for hyperglycemia crowds, obesity crowds and diabetics; on the premise of not adding the preservative, the shelf life of the bread is effectively prolonged, and the shelf life of the bread is prolonged by 3-5 days in a natural environment compared with that of the bread without the preservative.
Comparative example
Comparative example 1
This comparative example relates to the preservative effect of adding the pectin oligosaccharide powder obtained in example 1.3 as a preservative to an orange juice beverage and examines the specificity of the pectin oligosaccharides of the present invention as a bread additive.
Compared with the orange juice without the preservative, the orange juice added with the pectin oligosaccharide with the polymerization degree of 3-5 has no longer shelf life, which shows that the pectin oligosaccharide with the polymerization degree of 3-5 has no obvious inhibition effect on the growth of microorganisms causing orange juice putrefaction.
Comparative example 2
The comparative example relates to preparation of a group of pectin oligosaccharide powders with the polymerization degrees of 7-10, and the preparation method is basically the same as that of example 1.3, except that a glucan gel G-15 gel column is used for separation, and the pectin oligosaccharide powders with the polymerization degrees of 7-10 are collected. The obtained pectin oligosaccharide (with the polymerization degree of 7-10) is added into bread, other saccharides, sweeteners and preservatives are not added, the shelf life of the obtained bread is not prolonged, and the pectin oligosaccharide with the polymerization degree of 3-5 can effectively inhibit the growth of spoilage bacteria such as bacillus subtilis and penicillium in the bread, and has strong specificity.
In conclusion, the special pectin oligosaccharide for bread has high purity and remarkable functional effect, does not cause blood sugar rise after being eaten, has the health-care effects of helping digestion, relaxing bowels, losing weight, reducing blood fat and cholesterol, protecting blood vessels, resisting fatigue, preventing cancer, slowing down aging and the like, and can also effectively prolong the shelf life of the bread. The special pectin oligosaccharide for bread has simple and safe preparation method, and meets the requirements of people on natural food additives. The bread made by pectin oligosaccharide as additive has soft and glutinous taste and proper sweet taste, and is especially suitable for hyperglycemia people, obesity people and diabetes patients.
Claims (8)
1. A preparation method of pectin oligosaccharide special for bread is characterized by comprising the following steps: the polymerization degree of the pectin oligosaccharide is 3-5, and the pectin oligosaccharide is obtained by performing enzymolysis on decolorized fresh hawthorn pectin through pectinase and separating through a gel column, so that saccharides, sweeteners and anticorrosion substances used in bread making are replaced;
the special pectin oligosaccharide for bread is prepared by the following steps:
a. obtaining decolorized fresh hawthorn pectin;
crushing and pulping the screened and cleaned hawthorn fruits, adding deionized water with the volume being 12-18 times that of the screened and cleaned hawthorn fruits, carrying out water bath for 60-80 min at the temperature of 70-90 ℃, and centrifuging to obtain a supernatant; concentrating the supernatant to one third of the volume, adding macroporous adsorption resin with the volume of 2-3%, placing the mixture in a shaking table for 10-12 hours under the condition of 110-130 r/min, and centrifuging to obtain a clear liquid; finally, food-grade absolute ethyl alcohol with the volume of 1.2-1.3 times that of the clear liquid is added into the clear liquid, the mixture is kept stand for 2-3 hours, and the decolored fresh hawthorn pectin is obtained through centrifugation;
b. redissolving hawthorn pectin in deionized water with the volume of 40-60 times, and then adding pectinase into the obtained hawthorn pectin solution for enzymolysis reaction, wherein the addition amount of the pectinase is 30-60 g per 100L of the hawthorn pectin solution;
c. and d, separating the hawthorn pectin solution subjected to enzymolysis in the step b by using a glucan gel column, and collecting pectin oligosaccharides with the polymerization degree of 3-5.
2. The preparation method of pectin oligosaccharides specially used for bread according to claim 1, characterized in that: the pectin oligosaccharide is a freeze-dried powder substance.
3. The preparation method of pectin oligosaccharides specially used for bread according to claim 1, characterized in that: the pectin content in the hawthorn fruits is 4-6%.
4. The preparation method of pectin oligosaccharides specially used for bread according to claim 1, characterized in that: and the enzymolysis reaction condition of the step b is enzymolysis for 80-160 min at 40-60 ℃.
5. The preparation method of pectin oligosaccharides specially used for bread according to claim 1, characterized in that: and d, using sephadex G-15 as the sephadex column in the step c, wherein the collection flow rate of the pectin oligosaccharide is 2-3 ml/min.
6. The preparation method of pectin oligosaccharides specially used for bread according to claim 1, characterized in that: and c, freezing the pectin oligosaccharide obtained in the step c at the temperature of between 20 ℃ below zero and 25 ℃ below zero for 18 to 24 hours, and then carrying out vacuum freeze drying at the temperature of between 20 ℃ below zero and 30 ℃ below zero for 10 to 12 hours to obtain the pectin oligosaccharide powder.
7. Bread suitable for diabetics is characterized in that: the bread is prepared by adding the pectin oligosaccharide prepared by the preparation method of any one of claims 1-6, and adding no other saccharides and sweeteners, and no antiseptic.
8. The bread suitable for diabetic patients according to claim 7, wherein: the addition amount of the pectin oligosaccharide in the bread is 5-10%.
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