CN109090516A - 一种用于降血脂西瓜干中的添加剂 - Google Patents
一种用于降血脂西瓜干中的添加剂 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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- A—HUMAN NECESSITIES
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
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- 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
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- 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
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- A—HUMAN NECESSITIES
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
本发明公开了一种用于降血脂西瓜干中的添加剂,其组成及其重量份为:芒果皮提取物20~40重量份、芦荟提取物15~30重量份、柠檬酸2~5重量份、苹果酸3~8重量份、D‑异抗坏血酸钠2~5重量份、氯化钠5~30重量份。本发明还公开了用于降血脂西瓜干中的添加剂的使用方法。有益效果为:用于降血脂西瓜干中的添加剂使用方便,功效明显,制备西瓜干时使用本添加剂可以显著提高西瓜干的降血脂、减肥、护肝的功效,同时利于保持西瓜干的色泽与新鲜度,还能避免二氧化硫含量超标。
Description
技术领域
本发明涉及添加剂领域,尤其是涉及一种用于降血脂西瓜干中的添加剂。
技术背景
血脂是血浆中的中性脂肪(甘油三酯)和类脂(磷脂、糖脂、固醇、类固醇)的总称,广泛存在于人体中。它们是生命细胞的基础代谢必需物质。一般说来,血脂中的主要成分是甘油三酯和胆固醇,其中甘油三酯参与人体内能量代谢,而胆固醇则主要用于合成细胞浆膜、类固醇激素和胆汁酸。所有的血脂都和蛋白质结合成脂蛋白。而脂蛋白的基本结构是不同含量的甘油三酯为核心,周围包围一层磷脂、胆固醇和蛋白质分子。脂蛋白根据密度分为:乳糜微粒CM、极低密度脂蛋白、低密度脂蛋白、高密度脂蛋白。其中甘油三酯的主要携带者是乳糜微粒和极低密度脂蛋白,胆固醇的主要携带者是低密度脂蛋白和高密度脂蛋白。
西瓜是盛夏佳果,清爽解渴,味道甘味多汁,含有大量葡糖糖、苹果酸、果糖、氨基酸、西瓜素及丰富的维生素C 等物质,是一种富有很高的营养、纯净的果品。瓤肉含糖量一般为5~12%,包括葡萄糖、果糖和蔗糖。甜度随成熟后期蔗糖的增加而增加。西瓜中所含的糖、蛋白质和微量的盐,能降低血脂软化血管,可起到预防高血压和心脑血管疾病。新鲜的西瓜不易贮藏,用于加工成自然风味西瓜片可实现对西瓜原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的在于提供一种用于降血脂西瓜干中的添加剂,用于降血脂西瓜干中的添加剂使用方便,功效明显,制备西瓜干时使用本添加剂可以显著提高西瓜干的降血脂、减肥、护肝的功效,同时利于保持西瓜干的色泽与新鲜度,还能避免二氧化硫含量超标。
本发明针对背景技术中提到的问题,采取的技术方案为:
一种用于降血脂西瓜干中的添加剂,其组成及其重量份为:芒果皮提取物20~40重量份、芦荟提取物15~30重量份、柠檬酸2~5重量份、苹果酸3~8重量份、D-异抗坏血酸钠2~5重量份、氯化钠5~30重量份;添加剂中的芒果皮提取物与芦荟提取物均可以显著提高西瓜干的降血脂、减肥、护肝的功效,氯化钠可以保持西瓜干的色泽与新鲜度,柠檬酸、苹果酸与D-异抗坏血酸钠不仅具有护色、保质的目作用,同时也可避免产品SO2残硫量超标的质量问题,使用本添加剂制备的西瓜干色泽鲜艳、口感丰富,既保留了西瓜的特有香甜风味,又具有降血脂、减肥的保健功效,是一种优质的降血脂西瓜干产品。
作为优选,用于降血脂西瓜干中的添加剂的使用方法为:将冻实并已分切的西瓜片置于含有0.5~3wt%添加剂的溶液中,浸泡3~4s后取出,然后置于-20~-35℃温度下冷冻8~12h;将冻实的西瓜片从添加剂溶液中取出后,西瓜片表面的添加剂溶液会马上转变为冰层,再置于低温下冷冻,可使冰层冻结牢固,其内含的添加剂物质不会流失,并在后续的制备工序中渗透入西瓜干中发挥其功效。
作为优选,芒果皮提取物的制备过程为:取芒果皮于-15~-30℃冰箱冷冻36~48h而后进行冷冻干燥,将所得干燥果皮粉碎后过200~240目筛,23~25℃温度下,将芒果皮粉末置于含有0.33~0.35‰丁二酸与0.025~0.029‰1,6-己二醇的60~75wt%乙醇溶液中,浸提35~60min,离心取上清后低温脱水至相对密度为1.03~1.05即得浸膏,干燥并粉碎即得芒果皮提取物;芒果皮提取物中的黄酮类、多糖类与多酚类等物质有利于降低机体血清中低密度脂蛋白的水平,同时可以提高超氧化物歧化酶、谷胱甘肽过氧化物酶的活力,脂滴密度和大小均有显著降低,有利于降低血脂水平与脂肪含量,还可以增强肝功能,提高抵抗脂质过氧化作用;在浸提液乙醇溶液中添加微量的丁二酸与1,6-己二醇,二者在特殊配比下可以有效降低芒果皮纤维素分子的极性,从而降低纤维素分子之间的作用力,增强纤维素的柔顺性,利于水分子与乙醇分子进入纤维素分子中并对黄酮类、多糖类与多酚类等有效成分的浸提;1,6-己二醇还可以扰乱纤维素分子内和分子间形成的氢键,降低分子内与分子间的氢键含量,可以使得糖苷键进行局部的旋转,大大降低了纤维素分子的刚性,从而方便了水分子与乙醇分子的进入,反应时氧桥断裂,纤维素由长链分子变成短链分子,直至氧桥全部断裂,其内含的黄酮类、多糖类与多酚类等有效成分得以迅速的溢出,大大提高芒果皮提取物中有效成分的含量,提高其对西瓜干降血脂的增益效果,达到降脂、减肥的功效,从而为西瓜干增添了保健功能,提升了产品附加值。
作为优选,芦荟提取物的制备过程为:将芦荟药材研磨成160~200目的微小颗粒,置于容器中,按照料液比1:12~15加入去离子水,加入芦荟药材重量2~3%的胰蛋白酶与5~8%的木瓜蛋白酶,再加入木瓜蛋白酶重量12~15.5‰的戊二醇与2.1~2.3‰的t-亮氨酸叔丁酯,调节pH为7.15~7.2,在35~38℃温度下酶解提取,酶解15~45min后灭酶,酶解液过0.4~0.5μm的滤膜过滤,取滤液干燥后粉碎即得芦荟提取物;芦荟提取物中的芦荟苷具有显著的降低机体脂滴密度和大小的作用,有利于降低血脂水平与脂肪含量,而且其在进入西瓜组织中可以抑制甚至消除过氧化物酶与多酚氧化酶的活性,从而保持西瓜干的色泽,防止其褐化与霉变;以复合蛋白酶可以将芦荟蛋白进行酶解,酶解更彻底,酶解体系中加入特殊配比的戊二醇与t-亮氨酸叔丁酯可以作用并活化木瓜蛋白酶的巯基活性中心,可大大降低酶与底物之间的能量壁垒,增大酶与底物之间的反应活性,提高反应效率,加快酶解反应的进行,降低酶解成本与能量消耗,同时使酶解更加彻底,大大削弱芦荟蛋白对芦荟苷的包覆,加速芦荟苷的释放,极大提高芦荟提取液中芦荟苷的含量与纯度,提高其生物学功效。
与现有技术相比,本发明的优点在于:
1)制备芒果皮提取物时,在浸提液乙醇溶液中添加微量的丁二酸与1,6-己二醇,可以有效降低芒果皮纤维素分子的极性,从而降低纤维素分子之间的作用力,增强纤维素的柔顺性,利于水分子与乙醇分子进入纤维素分子中并对黄酮类、多糖类与多酚类等有效成分的浸提;
2)1,6-己二醇还可以扰乱并降低纤维素分子内和分子间形成的氢键,使得糖苷键进行局部的旋转,降低纤维素分子的刚性,方便了水分子与乙醇分子的进入与对黄酮类、多糖类与多酚类等有效成分的迅速提取,大大提高芒果皮提取物中有效成分的含量,提高其对西瓜干降血脂的增益效果;
3)制备芦荟提取物时,酶解体系中加入特殊配比的戊二醇与t-亮氨酸叔丁酯可大大降低酶与底物之间的能量壁垒,提高反应效率,降低酶解成本与能量消耗,同时使酶解更加彻底,大大削弱芦荟蛋白对芦荟苷的包覆,加速芦荟苷的释放,极大提高芦荟提取液中芦荟苷的含量与纯度,提高其生物学功效;
4)添加剂中可以显著提高西瓜干的降血脂、减肥、护肝的功效,保持西瓜干的色泽与新鲜度,具有护色、保质的目作用,同时也可避免产品SO2残硫量超标,使用本添加剂制备的西瓜干色泽鲜艳、口感丰富,既保留了西瓜的特有香甜风味,又具有降血脂、减肥的保健功效,是一种优质的降血脂西瓜干产品。
具体实施方式
下面通过实施例对本发明方案作进一步说明:
实施例1:
一种用于降血脂西瓜干中的添加剂,其组成及其重量份为:芒果皮提取物20重量份、柠檬酸2重量份、苹果酸3重量份、D-异抗坏血酸钠2重量份、氯化钠5重量份;添加剂中的芒果皮提取物可以显著提高西瓜干的降血脂、减肥、护肝的功效,氯化钠可以保持西瓜干的色泽与新鲜度,柠檬酸、苹果酸与D-异抗坏血酸钠不仅具有护色、保质的目作用,同时也可避免产品SO2残硫量超标的质量问题,使用本添加剂制备的西瓜干色泽鲜艳、口感丰富,既保留了西瓜的特有香甜风味,又具有降血脂、减肥的保健功效,是一种优质的降血脂西瓜干产品。
芒果皮提取物的制备过程为:取芒果皮于-15℃冰箱冷冻36h而后进行冷冻干燥,将所得干燥果皮粉碎后过200目筛,23℃温度下,将芒果皮粉末置于含有0.33‰丁二酸与0.025‰1,6-己二醇的60wt%乙醇溶液中,浸提35min,离心取上清后低温脱水至相对密度为1.03即得浸膏,干燥并粉碎即得芒果皮提取物;芒果皮提取物中的黄酮类、多糖类与多酚类等物质有利于降低机体血清中低密度脂蛋白的水平,同时可以提高超氧化物歧化酶、谷胱甘肽过氧化物酶的活力,脂滴密度和大小均有显著降低,有利于降低血脂水平与脂肪含量,还可以增强肝功能,提高抵抗脂质过氧化作用;在浸提液乙醇溶液中添加微量的丁二酸与1,6-己二醇,二者在特殊配比下可以有效降低芒果皮纤维素分子的极性,从而降低纤维素分子之间的作用力,增强纤维素的柔顺性,利于水分子与乙醇分子进入纤维素分子中并对黄酮类、多糖类与多酚类等有效成分的浸提;1,6-己二醇还可以扰乱纤维素分子内和分子间形成的氢键,降低分子内与分子间的氢键含量,可以使得糖苷键进行局部的旋转,大大降低了纤维素分子的刚性,从而方便了水分子与乙醇分子的进入,反应时氧桥断裂,纤维素由长链分子变成短链分子,直至氧桥全部断裂,其内含的黄酮类、多糖类与多酚类等有效成分得以迅速的溢出,大大提高芒果皮提取物中有效成分的含量,提高其对西瓜干降血脂的增益效果,达到降脂、减肥的功效,从而为西瓜干增添了保健功能,提升了产品附加值。
实施例2:
一种用于降血脂西瓜干中的添加剂,其组成及其重量份为:芦荟提取物30重量份、柠檬酸5重量份、苹果酸8重量份、D-异抗坏血酸钠5重量份、氯化钠30重量份;添加剂中的芦荟提取物可以显著提高西瓜干的降血脂、减肥、护肝的功效,氯化钠可以保持西瓜干的色泽与新鲜度,柠檬酸、苹果酸与D-异抗坏血酸钠不仅具有护色、保质的目作用,同时也可避免产品SO2残硫量超标的质量问题,使用本添加剂制备的西瓜干色泽鲜艳、口感丰富,既保留了西瓜的特有香甜风味,又具有降血脂、减肥的保健功效,是一种优质的降血脂西瓜干产品。
用于降血脂西瓜干中的添加剂的使用方法为:将冻实并已分切的西瓜片置于含有3wt%添加剂的溶液中,浸泡4s后取出,然后置于-35℃温度下冷冻12h;将冻实的西瓜片从添加剂溶液中取出后,西瓜片表面的添加剂溶液会马上转变为冰层,再置于低温下冷冻,可使冰层冻结牢固,其内含的添加剂物质不会流失,并在后续的制备工序中渗透入西瓜干中发挥其功效。
芦荟提取物的制备过程为:将芦荟药材研磨成200目的微小颗粒,置于容器中,按照料液比1:15加入去离子水,加入芦荟药材重量3%的胰蛋白酶与8%的木瓜蛋白酶,再加入木瓜蛋白酶重量15.5‰的戊二醇与2.3‰的t-亮氨酸叔丁酯,调节pH为7.2,在38℃温度下酶解提取,酶解45min后灭酶,酶解液过0.5μm的滤膜过滤,取滤液干燥后粉碎即得芦荟提取物;芦荟提取物中的芦荟苷具有显著的降低机体脂滴密度和大小的作用,有利于降低血脂水平与脂肪含量,而且其在进入西瓜组织中可以抑制甚至消除过氧化物酶与多酚氧化酶的活性,从而保持西瓜干的色泽,防止其褐化与霉变;以复合蛋白酶可以将芦荟蛋白进行酶解,酶解更彻底,酶解体系中加入特殊配比的戊二醇与t-亮氨酸叔丁酯可以作用并活化木瓜蛋白酶的巯基活性中心,可大大降低酶与底物之间的能量壁垒,增大酶与底物之间的反应活性,提高反应效率,加快酶解反应的进行,降低酶解成本与能量消耗,同时使酶解更加彻底,大大削弱芦荟蛋白对芦荟苷的包覆,加速芦荟苷的释放,极大提高芦荟提取液中芦荟苷的含量与纯度,提高其生物学功效。
实施例3:
一种用于降血脂西瓜干中的添加剂,其组成及其重量份为:芒果皮提取物30重量份、芦荟提取物25重量份、柠檬酸4重量份、苹果酸6重量份、D-异抗坏血酸钠4重量份、氯化钠25重量份;添加剂中的芒果皮提取物与芦荟提取物均可以显著提高西瓜干的降血脂、减肥、护肝的功效,氯化钠可以保持西瓜干的色泽与新鲜度,柠檬酸、苹果酸与D-异抗坏血酸钠不仅具有护色、保质的目作用,同时也可避免产品SO2残硫量超标的质量问题,使用本添加剂制备的西瓜干色泽鲜艳、口感丰富,既保留了西瓜的特有香甜风味,又具有降血脂、减肥的保健功效,是一种优质的降血脂西瓜干产品。
用于降血脂西瓜干中的添加剂的使用方法为:将冻实并已分切的西瓜片置于含有2.5wt%添加剂的溶液中,浸泡3s后取出,然后置于-25℃温度下冷冻10h;将冻实的西瓜片从添加剂溶液中取出后,西瓜片表面的添加剂溶液会马上转变为冰层,再置于低温下冷冻,可使冰层冻结牢固,其内含的添加剂物质不会流失,并在后续的制备工序中渗透入西瓜干中发挥其功效。
芒果皮提取物的制备过程为:取芒果皮于-20℃冰箱冷冻36h而后进行冷冻干燥,将所得干燥果皮粉碎后过220目筛,24℃温度下,将芒果皮粉末置于含有0.34‰丁二酸与0.026‰1,6-己二醇的70wt%乙醇溶液中,浸提45min,离心取上清后低温脱水至相对密度为1.04即得浸膏,干燥并粉碎即得芒果皮提取物;芒果皮提取物中的黄酮类、多糖类与多酚类等物质有利于降低机体血清中低密度脂蛋白的水平,同时可以提高超氧化物歧化酶、谷胱甘肽过氧化物酶的活力,脂滴密度和大小均有显著降低,有利于降低血脂水平与脂肪含量,还可以增强肝功能,提高抵抗脂质过氧化作用;在浸提液乙醇溶液中添加微量的丁二酸与1,6-己二醇,二者在特殊配比下可以有效降低芒果皮纤维素分子的极性,从而降低纤维素分子之间的作用力,增强纤维素的柔顺性,利于水分子与乙醇分子进入纤维素分子中并对黄酮类、多糖类与多酚类等有效成分的浸提;1,6-己二醇还可以扰乱纤维素分子内和分子间形成的氢键,降低分子内与分子间的氢键含量,可以使得糖苷键进行局部的旋转,大大降低了纤维素分子的刚性,从而方便了水分子与乙醇分子的进入,反应时氧桥断裂,纤维素由长链分子变成短链分子,直至氧桥全部断裂,其内含的黄酮类、多糖类与多酚类等有效成分得以迅速的溢出,大大提高芒果皮提取物中有效成分的含量,提高其对西瓜干降血脂的增益效果,达到降脂、减肥的功效,从而为西瓜干增添了保健功能,提升了产品附加值。
芦荟提取物的制备过程为:将芦荟药材研磨成180目的微小颗粒,置于容器中,按照料液比1:14加入去离子水,加入芦荟药材重量2.5%的胰蛋白酶与8%的木瓜蛋白酶,再加入木瓜蛋白酶重量14‰的戊二醇与2.2‰的t-亮氨酸叔丁酯,调节pH为7.18,在37℃温度下酶解提取,酶解30min后灭酶,酶解液过0.4μm的滤膜过滤,取滤液干燥后粉碎即得芦荟提取物;芦荟提取物中的芦荟苷具有显著的降低机体脂滴密度和大小的作用,有利于降低血脂水平与脂肪含量,而且其在进入西瓜组织中可以抑制甚至消除过氧化物酶与多酚氧化酶的活性,从而保持西瓜干的色泽,防止其褐化与霉变;以复合蛋白酶可以将芦荟蛋白进行酶解,酶解更彻底,酶解体系中加入特殊配比的戊二醇与t-亮氨酸叔丁酯可以作用并活化木瓜蛋白酶的巯基活性中心,可大大降低酶与底物之间的能量壁垒,增大酶与底物之间的反应活性,提高反应效率,加快酶解反应的进行,降低酶解成本与能量消耗,同时使酶解更加彻底,大大削弱芦荟蛋白对芦荟苷的包覆,加速芦荟苷的释放,极大提高芦荟提取液中芦荟苷的含量与纯度,提高其生物学功效。
本发明操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种用于降血脂西瓜干中的添加剂,其特征在于:所述添加剂中含有芒果皮提取物,制备芒果皮提取物的浸提液中含有丁二酸与1,6-己二醇。
2.根据权利要求1所述的一种用于降血脂西瓜干中的添加剂,其特征在于:所述芒果皮提取物的制备过程为:取芒果皮冷冻后进行冷冻干燥,将所得干燥果皮粉碎后置于含有0.33~0.35‰丁二酸与0.025~0.029‰1,6-己二醇的60~75wt%乙醇溶液中浸提,离心取上清后低温脱水至相对密度为1.03~1.05即得浸膏,干燥并粉碎即得芒果皮提取物。
3.根据权利要求1所述的一种用于降血脂西瓜干中的添加剂,其特征在于:所述添加剂的组成及其重量份为:芒果皮提取物20~40重量份、芦荟提取物15~30重量份、柠檬酸2~5重量份、苹果酸3~8重量份、D-异抗坏血酸钠2~5重量份、氯化钠5~30重量份。
4.根据权利要求3所述的一种用于降血脂西瓜干中的添加剂,其特征在于:所述添加剂中芦荟提取物的制备过程为:将芦荟药材研磨成微小颗粒,置于容器中,加入去离子水,加入胰蛋白酶、木瓜蛋白酶、戊二醇与t-亮氨酸叔丁酯酶解,酶解液过0.4~0.5μm的滤膜过滤,取滤液干燥后粉碎即得芦荟提取物。
5.根据权利要求3所述的一种用于降血脂西瓜干中的添加剂,其特征在于:所述芦荟提取物的制备过程中,胰蛋白酶的添加量为芦荟药材重量的2~3%,木瓜蛋白酶的添加量为芦荟药材重量的5~8%,戊二醇的添加量为木瓜蛋白酶重量的12~15.5‰,t-亮氨酸叔丁酯的添加量为木瓜蛋白酶重量的2.1~2.3‰。
6.根据权利要求5所述的一种用于降血脂西瓜干中的添加剂,其特征在于:所述芦荟提取物的制备过程中,酶解pH为7.15~7.2,酶解温度为35~38℃,酶解时间为15~45min。
7.权利要求1或3中的添加剂的使用方法,其特征在于:所述使用方法为:将冻实并已分切的西瓜片置于含有0.5~3wt%添加剂的溶液中,浸泡3~4s后取出,然后置于-20~-35℃温度下冷冻8~12h。
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