CN108576735A - It is a kind of that there is the jelly and preparation method thereof for inhibiting starch decomposition - Google Patents
It is a kind of that there is the jelly and preparation method thereof for inhibiting starch decomposition Download PDFInfo
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- CN108576735A CN108576735A CN201810436404.3A CN201810436404A CN108576735A CN 108576735 A CN108576735 A CN 108576735A CN 201810436404 A CN201810436404 A CN 201810436404A CN 108576735 A CN108576735 A CN 108576735A
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- jelly
- amylase inhibitor
- alpha
- compound adhesive
- preparation
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- 239000008274 jelly Substances 0.000 title claims abstract description 45
- 235000015110 jellies Nutrition 0.000 title claims abstract description 44
- 229920002472 Starch Polymers 0.000 title claims abstract description 20
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 20
- 235000019698 starch Nutrition 0.000 title claims abstract description 20
- 239000008107 starch Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000000354 decomposition reaction Methods 0.000 title claims abstract description 12
- 239000003392 amylase inhibitor Substances 0.000 claims abstract description 52
- 101710171801 Alpha-amylase inhibitor Proteins 0.000 claims abstract description 43
- 239000000853 adhesive Substances 0.000 claims abstract description 25
- 230000001070 adhesive effect Effects 0.000 claims abstract description 25
- 150000001875 compounds Chemical class 0.000 claims abstract description 25
- 235000019987 cider Nutrition 0.000 claims abstract description 21
- 239000000284 extract Substances 0.000 claims abstract description 20
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 17
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 17
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 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 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 8
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 244000013123 dwarf bean Species 0.000 claims abstract description 8
- 229940046240 glucomannan Drugs 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 235000021278 navy bean Nutrition 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 7
- 230000005855 radiation Effects 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000006185 dispersion Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 16
- 238000000034 method Methods 0.000 abstract description 13
- 238000012545 processing Methods 0.000 abstract description 7
- 230000005764 inhibitory process Effects 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000003625 amylolytic effect Effects 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 239000003513 alkali Substances 0.000 abstract description 2
- 229910021645 metal ion Inorganic materials 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 15
- 238000002474 experimental method Methods 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 102000004139 alpha-Amylases Human genes 0.000 description 6
- 108090000637 alpha-Amylases Proteins 0.000 description 6
- 229940024171 alpha-amylase Drugs 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229940122816 Amylase inhibitor Drugs 0.000 description 3
- 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 3
- 230000037396 body weight Effects 0.000 description 3
- 239000012043 crude product Substances 0.000 description 3
- 229940042399 direct acting antivirals protease inhibitors Drugs 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000000137 peptide hydrolase inhibitor Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000000287 crude extract Substances 0.000 description 2
- 238000000502 dialysis Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 239000002532 enzyme inhibitor Substances 0.000 description 2
- 229940125532 enzyme inhibitor Drugs 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008236 heating water Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 240000003604 Dillenia indica Species 0.000 description 1
- 102000001746 Pancreatic alpha-Amylases Human genes 0.000 description 1
- 108010029785 Pancreatic alpha-Amylases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical class [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 101000693006 Sus scrofa Pancreatic alpha-amylase Proteins 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical class [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010230 functional analysis Methods 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000011091 sodium acetates Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- -1 starch Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses a kind of jelly and preparation method thereof for having and inhibiting starch decomposition.The jelly is made of alpha amylase inhibitor extract and auxiliary material；Auxiliary material includes compound adhesive, cider, potassium sorbate and honey element；Alpha amylase inhibitor extract is extracted to obtain by navy bean；Compound adhesive is the mixture of konjac glucomannan, carragheen and xanthans；In compound adhesive, the mass percentage of konjac glucomannan, carragheen and xanthans is respectively 48~52%, 21~24% and 24~31%.The amylolytic leisure product of inhibition of jelly form provided by the invention extends product form, and mouthfeel etc. is also more liked by consumer.Since acid, alkali, heat, metal ion etc. have an impact the activity of alpha amylase inhibitor, auxiliary material and its content that the present invention screens, sterilization processing mode influence the activity of alpha amylase inhibitor, the present invention has obtained the technique for maintaining alpha amylase inhibitor activity on basis herein, a kind of jelly production for having and inhibiting starch decomposition is obtained, is accorded with the demands of the market.
Description
Technical field
The present invention relates to a kind of jelly and preparation method thereof for having and inhibiting starch decomposition, belong to processing of farm products neck
Domain.
Background technology
With the improvement of living standards, city obese people increases year by year, obesity is to lead to coronary heart disease, diabetes, high blood
The pathogenetic independent hazard factors of a variety of diseases such as pressure, brain soldier, therefore rationally control body weight is extremely important for human health.In addition to
Illness, the main reason for leading to obesity are that the heats such as the sugar taken in diet processes are too many, are consumed more than itself
Heat.Therefore the sugar of regulation and control intake is one of the important means of control body weight.Starch in food is main in diet
The carbohydrate source wanted also has satiety, starch is in saliva and pancreaticα-amylase other than providing energy to body
Effect is lower to generate oligosaccharides, and oligosaccharides further generates glucose under alpha-glucosaccharase enzyme effect, and glucose is absorbed by the body.α-shallow lake
Powder enzyme inhibitor be it is a kind of can specificity inhibit the protein of alpha-amylase activity in human saliva and enteron aisle, belong to glucosides water
Enzyme inhibitor is solved, the channel to interact between substrate and alpha-amylase activity site can be thoroughly blocked, to completely inhibit
The activity of alpha-amylase hinders the decomposition digestion of the carbohydrate such as starch, thus increases with control body weight, slows down fatty storage
The physiological actions such as product and reduction blood glucose level.Therefore point of starch can be controlled by preparing the food rich in alpha-amylase inhibitor
Solution, to reduce the intake of sugar.
Invention content
The object of the present invention is to provide a kind of jelly for having and inhibiting starch decomposition, and the present invention is using navy bean as raw material
Alpha-amylase inhibitor extract (crude product) is prepared, then using it as functional component, is equipped with specific auxiliary material, obtains that there is inhibition
New product form-jelly of starch decomposition, belongs to leisure product, and mouthfeel etc. is also more liked by consumer.
It is provided by the present invention that there is the jelly for inhibiting starch decomposition, by alpha-amylase inhibitor extract and auxiliary material
It is made；
The auxiliary material includes compound adhesive, cider, potassium sorbate and honey element.
In the jelly, the alpha-amylase inhibitor extract of use is to extract to obtain by navy bean, be can be used existing
Some methods extract.Such as preparation is extracted using following methods：
Navy bean pulverizes and sieves (such as 50 mesh), adds tap water room temperature to extract 3~5 times, 1.5~3 hours every time, filters, receive
Collect filtrate.55~60 DEG C of heating water baths 20~30min, 4000~8000r/min centrifuge 20~30min, collect supernatant, upwards
Absolute ethyl alcohol is added in clear liquid suitably to stir, precipitating proteins, 4 DEG C of placement 1~2h, 8000~10000r/min centrifugations 30~
40min, collect precipitation, as 10~13g of navy bean alpha-amylase inhibitor crude extract, 10~13g of coarse extraction use grain size for
The bag filter dialysed overnight of 5000Da, dialyzate are distilled water, and the protein frozen after dialysis is dried, and obtain alpha-amylase suppression
Preparation 8~11g of extract, it is 49~59% that it, which inhibits starch decomposability activity, after measured.
In the jelly, the compound adhesive can be the mixture of konjac glucomannan, carragheen and xanthans；
In the compound adhesive, the konjac glucomannan, the carragheen and the xanthans mass percentage can be respectively
48~52%, 21~24% and 24~31%.
The additive amount of each component is as follows in the jelly：
In the jelly made of the alpha-amylase inhibitor extract of 0.9~1.2g, the quality percentage of the compound adhesive
Content is 0.9~1.2%, and the mass percentage of the cider is 13~16%, and the mass concentration of the potassium sorbate is
The mass concentration of 0.25~0.31g/kg, the honey element are 0.25~0.32g/kg；
It is preferred that in the jelly made of 1g alpha-amylase inhibitor extracts, the mass percentage of the compound adhesive
It is 1%, the mass percentage of the cider is 15%, and the mass concentration of the potassium sorbate is 0.3g/kg, the sweetness
The mass concentration of element is 0.3g/kg.
The single jelly of the present invention is preferably sized to 40mL compositional liquors.
Invention further provides the preparation methods of the jelly, include the following steps：
The compound adhesive is added into the aqueous dispersions of the alpha-amylase inhibitor extract and obtains glue, by the glue
Liquid is cooked, and the cider, the potassium sorbate and the honey element is then added, is sterilized after filling.
The cider that the present invention uses refers to the fruit juice that apple squeezes after crushing, such as fruit juice group of Chinese Huiyuan
The cider of production.
In above-mentioned preparation method, aqueous dispersions α-described in 0.9~1.2g of the alpha-amylase inhibitor extract
Amylase inhibitor extract is added into 33.6~34.8mL water and obtains.
In above-mentioned preparation method, the condition of the cooking is as follows：
Temperature is 60~62 DEG C；
Time is 8~10min；
The cooking carries out under stirring conditions, in order to avoid Jiao Bi.
In above-mentioned preparation method, it is described it is filling before, container need to be carried out disinfection, it is filling after in time sealing, to prevent
Pickup vessel port cannot stop.
In above-mentioned preparation method, 1) or 2) mode of the sterilization is：
1)60Co- gamma-rays carries out radiation treatment, and dosage is 2~4kGry；
2) it is heat-treated at 65~70 DEG C, the time is 15~25min.
The starch enzyme inhibition rate of a- amylase inhibitors is 43.2~45.1% in jelly prepared by the method for the present invention, is higher than
Using the inhibiting rate (42.6%) for the U.S. phase2 (α-protease inhibitors product) that same method measures.Phase2 products are built
View takes 1g, jelly amylase inhibitor containing a- 0.9~1.2g of the present invention before the meal, and inhibition can be played by taking a jelly before the meal
Amylolytic effect.
The amylolytic leisure product of inhibition of jelly form provided by the invention extends product form, mouthfeel etc.
More liked by consumer.Since acid, alkali, heat, metal ion etc. have an impact the activity of alpha-amylase inhibitor, present invention screening
Obtained auxiliary material and its content, sterilization processing mode influence the activity of alpha-amylase inhibitor, herein this hair on basis
It is bright to have obtained the active technique of maintenance alpha-amylase inhibitor, a kind of jelly production for having and inhibiting starch decomposition is obtained,
It accords with the demands of the market.
Description of the drawings
Fig. 1 is that auxiliary material single factor test horizontal analysis result is added in the embodiment of the present invention 2.
Specific implementation mode
Experimental method used in following embodiments is conventional method unless otherwise specified.
The materials, reagents and the like used in the following examples is commercially available unless otherwise specified.
The activity determination method of alpha-amylase inhibitor is as follows in following embodiments：
The preparation of dilution：1.641g sodium acetates, 5.84g sodium chloride and 0.176g calcium acetates is taken to be dissolved in about 800mL distillations
In water, 1000mL is settled to after being 6.0 with 1mol/L acetic acid modulation pH value；The preparation of alpha-amylase sample solution：Accurately weigh
Pig pancreaticα-amylase 0.5g, adds dilution to be dissolved to 100mL, spare after heat preservation 2h in 40 DEG C of water-baths.
Alpha-amylase inhibitor solution allocation：Alpha-amylase inhibitor 0.5g is weighed, dilution is added to be dissolved to 100mL.
0.5mLa- amylase inhibitors and 0.5mL alpha-amylase solution mix well, and react 15min in 37 DEG C of water-baths,
Then 1mL2% soluble starch solution, the accurate response 5min in 37 DEG C of water-baths is added.2mL DNS color developing agents are added,
5min is reacted in boiling water bath, and 25mL is diluted and be settled to distilled water with flowing originally water cooling (termination reaction) immediately later,
The dilution of 1mL distilled water is accurately drawn again and is settled to 10mL, is measured trap under 470nm wavelength, is denoted as OD.Compare effective distillation
Water replaces a- amylase inhibitors, and other are ibid denoted as OD'；The effective distilled water of blank replaces a- amylase inhibitors and alphalise starch
Enzyme solutions, remaining step are same as above.The calculation formula of alpha-amylase inhibitor inhibiting rate is inhibiting rate (%)=(OD'-OD) ÷ OD'
× 100%.
The preparation of embodiment 1, alpha-amylase inhibitor extract
100g navy beans pulverize and sieve (50 mesh), add tap water room temperature to extract 3 times, 2.5 hours every time, filter was collected in filtering
Liquid.60 DEG C of heating water baths 30min, 5000r/min centrifuge 25min, collect supernatant, it is appropriate that absolute ethyl alcohol is added into supernatant
Stirring to its volume content reaches 70%, and precipitating proteins, 4 DEG C of placements 1h, 10000r/min centrifuge 30min, collect precipitation, i.e.,
Navy bean alpha-amylase inhibitor crude extract 11.5g is obtained, extraction 10g uses grain size for the bag filter dialysed overnight of 5000Da,
Dialyzate is distilled water, and the protein frozen after dialysis is dried, and obtains alpha-amylase inhibitor extract 8.5g, amylase suppression
Rate processed is 58.6%.
Embodiment 2, the jelly rich in alpha-amylase inhibitor prepare the single factor test level screening of auxiliary material
The single jelly size prepared is 40mL compositional liquors.
Using add auxiliary material carry out 65 DEG C, after 25min sterilization processings alpha-amylase inhibitor activity i.e. inhibiting rate as standard,
To cider (15%, 20%, 25%, 30%, 35%, the percentage composition in jelly), compound adhesive (1%, 1.1%, 1.2%,
1.3%, 1.4%, the percentage composition in jelly), honey element (0.1,0.2,0.3,0.4,0.5g/kg, honey element in 1kg jelly
Quality, i.e. concentration ratio), potassium sorbate (0.05,0.1,0.2,0.3,0.4g/kg, the quality of potassium sorbate, i.e., dense in jelly
Spend ratio) additive amount carry out experiment of single factor, its inhibitory activity after sterilization processing is measured, by alpha-amylase inhibitor
The research of stability influence determines that best single factor test indication range is shown in Fig. 1.
Wherein compound adhesive powder is the mixture of 50.1% konjac glucomannan, 23.7% carragheen, 26.2% xanthans；Cider
For the cider of Chinese Huiyuan's fruit juice group production.
It is additive amount 15%, 20%, 25% through it is horizontal to determine cider single factor test 3；3 level of compound adhesive single factor test is
Additive amount 1.0%, 1.1%, 1.2%；Horizontal honey element single factor test 3 is additive amount 0.1g/kg, 0.2g/kg, 0.3g/kg；Sorb
Horizontal sour potassium additive amount single factor test 3 is additive amount 0.1g/kg, 0.2g/kg, 0.3g/kg.
Embodiment 3, jelly rich in alpha-amylase inhibitor formula determine
According to experiment of single factor result selection cider dosage appropriate, compound adhesive dosage, honey element dosage, potassium sorbate
Dosage selects 4 factor, 3 level design L93(4)Orthogonal experiment.By to the active measurement of alpha-amylase inhibitor in jelly sample
And the scoring of sensory evaluation, obtain the basic recipe rich in alpha-amylase inhibitor jelly.Factor level is shown in Table 1, and sense organ is commented
Price card standard is shown in Table 2, and Orthogonal experiment results are shown in Table 3.The primary and secondary sequence that four factors influence inhibiting rate is：A>B>D>C, i.e. apple
The additive amount of juice influences maximum for the inhibiting rate of product, and compound adhesive additive amount takes second place, potassium sorbate dosage third, honey element shadow
It rings minimum.It can show that optimum combination is A by index average k1B1C3D3, i.e. cider dosage is 15%, and compound adhesive dosage is
1%, honey element dosage is 0.3g/kg, and potassium sorbate dosage is 0.3g/kg.
And four factors are to the primary and secondary sequence of sensory evaluation scores：A>B>C>D, i.e., the additive amount of cider is for the comprehensive of product
It is maximum to close qualitative effects, compound adhesive additive amount takes second place, honey element dosage third, and potassium sorbate influences minimum.It is obtained by index average k
The optimum combination gone out is A1B1C2D2, i.e. cider dosage is 15%, and compound adhesive dosage is 1%, and honey element dosage is 0.2g/kg,
Potassium sorbate dosage is 0.2g/kg.
Respectively using inhibiting rate and sensory evaluation scores as in the optimization formula that standard screening obtains, major influence factors cider and
The level of compound adhesive is identical, in order to keep product performance preferably both effectiveness, finally with A1B1C3D3For optimization formula, i.e.,
Cider dosage is 15%, and compound adhesive dosage is 1%, and honey element dosage is 0.3g/kg, and potassium sorbate dosage is 0.3g/kg, both
The optimal holding alpha-amylase inhibitor activity of energy, and have preferable organoleptic quality.
1 L of table93(4)Orthogonal experiment factor level table
Table 2 is rich in alpha-amylase inhibitor jelly sensory evaluation standard scale
3 orthogonal experiments of table and analysis
Embodiment 4, the jelly process for sterilizing rich in alpha-amylase inhibitor determine
Process for sterilizing is prepared rich in alpha-amylase inhibitor jelly, using two kinds of sterilization modes, thermal sterilization and
Radiation sterilizing.Process for sterilizing is determined as evaluation index, the results are shown in Table 4 using total plate count and alpha-amylase inhibitor activity.60Co-
2~4kGry of gamma-rays, which carries out radiation treatment or 65~70 DEG C of 15~25min of processing, can ensure that total plate count meets product standard
(2lg.CFU/g), and alpha-amylase inhibitor inhibiting rate reaches the inhibiting rate of U.S. phase2 (α-protease inhibitors product)
(42.6%).Determine that process for sterilizing is602~4kGry of Co- gamma-rays carries out radiation treatment or 65~70 DEG C of 15~25min of processing.
Product total plate count under the different sterilization conditions of table 4
The preparation of embodiment 5, jelly rich in alpha-amylase inhibitor
It weighs in 1g a- amylase inhibitor crude product cup for infusing and steeping, is brewed with 34mL, 50 DEG C of water, and stirred 10min.It waits for
A- amylase inhibitors crude product and water adequately after mixing, are added spare compound adhesive powder 0.4g and (account for jelly quality
1%) (konjac glucomannan 50.1%, carragheen 23.7%, xanthans 26.2%), is slowly uniformly spilled into wherein, is allocated.It will adjust
The glue prepared boils 10min when being warming up to 60 DEG C, is stirred when boiling, in order to avoid Jiao Bi.The mountains cider 6mL, 0.012g are then added
Potassium sorbate and 0.012g honey elements are fully dissolved, are stirred evenly, and progress is filling, is filled in the container by disinfection simultaneously
Sealing in time, will prevent pickup vessel port, cannot stop.Filling preceding packing container should be sterilized first, and envelope should be capped immediately after filling good
Mouthful.60Co- gamma-rays 4kGry carries out radiation sterilizing.Total plate count is 1.4lg.CFU/g, meets jelly production standard
(2lg.CFU/g)。
Embodiment 6 inhibits starch decomposition functional analysis
The starch enzyme inhibition rate of a- amylase inhibitors is 43.2% in jelly prepared by embodiment 5, higher than using same
The inhibiting rate (42.6%) for the U.S. phase2 (α-protease inhibitors product) that method measures.
Claims (8)
1. a kind of having the jelly for inhibiting starch decomposition, it is made of alpha-amylase inhibitor extract and auxiliary material；
The auxiliary material includes compound adhesive, cider, potassium sorbate and honey element.
2. jelly according to claim 1, it is characterised in that：The alpha-amylase inhibitor extract is extracted by navy bean
It obtains.
3. jelly according to claim 1 or 2, it is characterised in that：The compound adhesive is konjac glucomannan, carragheen and xanthans
Mixture；
In the compound adhesive, the konjac glucomannan, the carragheen and the xanthans mass percentage be respectively 48~
52%, 21~24% and 24~31%.
4. jelly according to any one of claim 1-3, it is characterised in that：The additive amount of each component is such as in the jelly
Under：
In the jelly made of the alpha-amylase inhibitor extract of 0.9~1.2g, the mass percentage of the compound adhesive
It is 0.9~1.2%, the mass percentage of the cider is 13~16%, and the mass concentration of the potassium sorbate is 0.25
The mass concentration of~0.31g/kg, the honey element are 0.25~0.32g/kg.
5. the preparation method of any one of the claim 1-4 jelly, includes the following steps：
The compound adhesive is added into the aqueous dispersions of the alpha-amylase inhibitor extract and obtains glue, by the glue into
Row cooks, and the cider, the potassium sorbate and the honey element is then added, is sterilized after filling.
6. preparation method according to claim 5, it is characterised in that：The alpha-amylase inhibitor extract it is water-dispersed
Liquid alpha-amylase inhibitor extract described in 0.9-1.2g, which is added into 33.6~34.8mL water, to be obtained.
7. preparation method according to claim 5 or 6, it is characterised in that：The condition of the cooking is as follows：
Temperature is 60~62 DEG C；
Time is 8~10min；
The cooking carries out under stirring conditions.
8. according to the preparation method described in any one of claim 5-7, it is characterised in that：The mode of the sterilization be 1) or
2)：
1)60Co- gamma-rays carries out radiation treatment, and dosage is 2~4kGry；
2) it is heat-treated at 65~70 DEG C, the time is 15~25min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387401A (en) * | 2020-04-30 | 2020-07-10 | 南通大学 | Composite food preservative and preparation method thereof |
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