CN109170669A - A kind of Japanese Premna pectin agar and preparation method thereof - Google Patents
A kind of Japanese Premna pectin agar and preparation method thereof Download PDFInfo
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- CN109170669A CN109170669A CN201811065827.5A CN201811065827A CN109170669A CN 109170669 A CN109170669 A CN 109170669A CN 201811065827 A CN201811065827 A CN 201811065827A CN 109170669 A CN109170669 A CN 109170669A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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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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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
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Abstract
The present invention relates to a kind of Japanese Premna pectin agars and preparation method thereof.Four kinds of premna microphylla dry powder, premna microphylla low-ester pectin powder, calcium carbonate and citric acid raw materials are uniformly mixed obtained Japanese Premna pectin agar by this method according to a certain percentage, appropriate warm water is added in Japanese Premna pectin agar, it stands after mixing evenly, solidification forms Japanese Premna pectin jelly, with the pectin jelly of Japanese Premna pectin agar preparation and the pectin jelly prepared with Japanese Premna fresh leaf without significant difference in terms of the quality index such as texture and sense organ.Premna microphylla dry powder is squeezed the juice with Japanese Premna fresh leaf, and filtered filtrate is spray-dried to be made, premna microphylla low-ester pectin powder is extracted from Japanese Premna fresh leaf to be made, calcium carbonate and citric acid are directly bought from market, four kinds of raw materials are dry powdered, it can be stored with the long period, it solves since Japanese Premna fresh leaf is not easy long term storage, is produced in Japanese Premna nursery stock leaf fall period pectin jelly and limited the problem of running out of goods by fresh leaf.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Japanese Premna pectin agar and preparation method thereof.
Technical background
Japanese Premna is a kind of perennial machaka of horsewhip section Premna, and dietary fiber content is rich in premna microphylla
Richness is especially enriched in pectin, and Japanese Premna fresh leaf is squeezed the juice and is filtered, and filtrate is added plant ash clarified solution and stands after mixing evenly, due to
Gelatification is generated between bivalent metal ion in low-ester pectin in Japanese Premna leaf juice and plant ash clarified solution, forms jelly
The Japanese Premna pectin jelly of shape, is commonly called as kwan-yin bean curd.Japanese Premna pectin jelly green in color, satiny flexible, it is sunstroke prevention that fragrance is refrigerant
The good merchantable brand of cooling, often edible Japanese Premna pectin jelly can also play the beneficial effect of relax bowel and defecation and liver-nourishing and eyesight-improving.Japanese Premna is
Machaka, leaf picking phase are annual May to October, and other times are the leaf fall period, and fresh leaf is not easy to protect for a long time
It deposits, causes fresh leaf supply to be limited by seasonality, the supply shortage phase of nursery stock leaf fall period and Japanese Premna pectin jelly product.
In order to solve the problems, such as that the supply of Japanese Premna fresh leaf is limited by seasonality, guarantee that Japanese Premna pectin jelly product is annual
There is supply, the present invention is directed to develop a kind of Japanese Premna pectin agar, with the pectin jelly of Japanese Premna pectin agar preparation and with beans
The pectin jelly of rotten bavin fresh leaf preparation in terms of the quality index such as texture and sense organ without significant difference, and Japanese Premna pectin jelly
Powder raw material be it is dry powdered, can be stored, be solved since Japanese Premna fresh leaf is not easy long term storage, in bean curd with the long period
The production of bavin nursery stock leaf fall period pectin jelly is limited the problem of running out of goods by fresh leaf.
Summary of the invention
The present invention is by four kinds of premna microphylla dry powder, premna microphylla low-ester pectin powder, calcium carbonate and citric acid raw materials according to one
Certainty ratio is uniformly mixed obtained Japanese Premna pectin agar, and Japanese Premna pectin agar is added appropriate warm water, stands after mixing evenly, coagulates
Solid is at Japanese Premna pectin jelly, with the pectin jelly of Japanese Premna pectin agar preparation and with the pectin jelly of Japanese Premna fresh leaf preparation in matter
There is no significant difference in terms of the quality index such as structure and sense organ.
Premna microphylla dry powder is squeezed the juice with Japanese Premna fresh leaf, and filtered filtrate is spray-dried to be made, the low ester fruit of premna microphylla
Rubber powder is extracted from Japanese Premna fresh leaf to be made, and directly from market, purchase is obtained for calcium carbonate and citric acid, and four kinds of raw materials are drying
It is powdered, it can be stored, be solved since Japanese Premna fresh leaf is not easy long term storage, in Japanese Premna nursery stock leaf fall period fruit with the long period
Jelly production is limited the problem of running out of goods by fresh leaf.
A kind of Japanese Premna pectin agar and preparation method thereof specific steps are as follows:
(1) preparation of premna microphylla dry powder.The Japanese Premna fresh leaf for winning no disease and pests harm, cleans up, and is placed in 5~10 times of matter
In the deionized water of amount, 3~10min is beaten under the conditions of 20~30 DEG C, 1000~3000r/min of revolving speed, juice is through 60~80
Mesh filtered through gauze takes filtrate, and premna microphylla dry powder is made in spray drying.
(2) preparation of premna microphylla low-ester pectin powder.The Japanese Premna fresh leaf for winning no disease and pests harm, cleans up, drying, powder
The broken powder for 60~80 meshes can be crossed；Powder is placed in the deionized water of 10~50 times of quality, with citric acid regulation system
PH is 2.0~4.0, and 2~5h, centrifuging and taking supernatant are extracted in stirring under the conditions of 40 DEG C~70 DEG C, 100~150r/min of revolving speed；
Supernatant is concentrated into the 20%~30% of original volume, the dehydrated alcohol of 3~8 times of volumes is added, 2~3h is stood after mixing, from
The heart takes precipitating；Centrifugation is placed in the deionized water of 50~100 times of quality, stirring is added 5%~10% to being completely dissolved
The ammonium acetate solution of volume fraction stirs 12~36h of de-ester reaction under the conditions of 30 DEG C~50 DEG C, 100~150r/min of revolving speed
Afterwards, the pH for adjusting reaction solution is 1.0~3.0, and the dehydrated alcohol of 1~3 times of volume is added, 2~3h, centrifuging and taking are stood after mixing
Precipitating；Centrifugation is added water to and is completely dissolved, after dialysis desalting, premna microphylla low-ester pectin powder is made in spray drying.
(3) preparation of Japanese Premna pectin agar.According to mass fraction, premna microphylla dry powder 70%~90%, premna microphylla
Low-ester pectin powder 10%~30%, calcium carbonate 0.01%~0.1%, citric acid 0.01%~0.1%, sealing are uniformly mixed, system
Obtain Japanese Premna pectin agar.
(4) premna microphylla dry powder drying condition described in step (1) are as follows: 150 DEG C~180 DEG C of inlet air temperature, out
70 DEG C~90 DEG C of air temperature, 5~10mL/min of flow velocity.
(5) acetic acid ammonium concentration is 20~30g/L in ammonium acetate solution described in step (2).
(6) premna microphylla low-ester pectin powder spray drying condition described in step (2) are as follows: inlet air temperature 180 DEG C~200
DEG C, 60 DEG C~80 DEG C of leaving air temp, 10~20mL/min of flow velocity.
(7) warm water that the temperature of 80~120 times of quality is 30~60 DEG C is added in Japanese Premna pectin agar, stirred evenly,
5~25min is stood, solidification forms Japanese Premna pectin jelly.
Advantageous effects of the invention are embodied in the following aspects:
(1) four kinds of premna microphylla dry powder, premna microphylla low-ester pectin powder, calcium carbonate and citric acid raw materials are dried powder
Shape, moisture content is low, can be stored with the long period, solves since Japanese Premna fresh leaf is not easy long-term preservation, in Japanese Premna nursery stock
Leaf fall period Japanese Premna pectin jelly production is limited the problem of running out of goods by fresh leaf.
(2) by designing Japanese Premna pectin agar formula, using premna microphylla dry powder as primary raw material, the low ester of premna microphylla
Jelly powder is auxiliary material, and slightly solubility calcium salt calcium carbonate is gelling agent, and citric acid is acidity regulator.In Japanese Premna pectin agar
It adds water and stirs to be formed during pectin jelly, premna microphylla low-ester pectin powder dissolves and generates gelatification with calcium ion first, increases
Big solution viscosity, reduce solution mobility, then the low-ester pectin in premna microphylla dry powder gradually dissolves out, and in slant acidity item
The calcium binding discharged in situ under part forms gel, and premna microphylla dry powder and premna microphylla low-ester pectin powder are used in mixed way, no
The pectin jelly compact structure that the pectin jelly coagulation forming time can only be shortened, and formed, high resilience, with Japanese Premna pectin jelly
Powder preparation pectin jelly and with Japanese Premna fresh leaf preparation pectin jelly in terms of the quality index such as texture and sense organ without conspicuousness
Difference.
(3) form of Japanese Premna pectin agar is powdered, light-weight, can be substantially compared with Japanese Premna pectin jelly finished product
Degree reduces transportation cost.
Specific embodiment
Below with reference to specific embodiment, the present invention will be further described.The features and advantages of the invention will be with retouching
It states and becomes apparent from, but exemplary embodiment is used merely to illustrate the present invention, it is not intended to limit the scope of the present invention in any way.
Embodiment:
(1) preparation of premna microphylla dry powder.The Japanese Premna fresh leaf for winning no disease and pests harm, cleans up, and is placed in 8 times of quality
In deionized water, 5min is beaten under the conditions of 25 DEG C, revolving speed 2000r/min, juice takes filtrate through 60 mesh filtered through gauze, into
It is spray-dried under the conditions of 160 DEG C of air temperature, 80 DEG C of leaving air temp, flow velocity 6mL/min, premna microphylla dry powder is made.
(2) preparation of premna microphylla low-ester pectin powder.The Japanese Premna fresh leaf for winning no disease and pests harm, cleans up, drying, powder
The broken powder for 60 meshes can be crossed；Powder is placed in the deionized water of 30 times of quality, is 3.0 with citric acid regulation system pH,
3h, centrifuging and taking supernatant are extracted in stirring under the conditions of 50 DEG C, revolving speed 120r/min；Supernatant is concentrated into the 30% of original volume,
The dehydrated alcohol of 5 times of volumes is added, 3h, centrifuging and taking precipitating are stood after mixing；Centrifugation is placed in the deionization of 60 times of quality
In water, to being completely dissolved the ammonium acetate solution that 7.5% volume-fraction concentration is 25g/L is added, in 40 DEG C, revolving speed 120r/ in stirring
After stirring de-ester reaction under the conditions of min for 24 hours, the pH for adjusting reaction solution is 2.0, the dehydrated alcohol of 3 times of volumes is added, after mixing
Stand 3h, centrifuging and taking precipitating；Centrifugation is added water to and is completely dissolved, dialysis desalting, in 180 DEG C of inlet air temperature, leaving air temp
70 DEG C, be spray-dried under the conditions of flow velocity 15mL/min, premna microphylla low-ester pectin powder is made.
(3) preparation of Japanese Premna pectin agar.According to mass fraction, premna microphylla dry powder 85%, the low ester fruit of premna microphylla
Rubber powder 14.9%, calcium carbonate 0.05%, citric acid 0.05%, sealing are uniformly mixed, and Japanese Premna pectin agar is made.
(4) warm water that the temperature of 100 times of quality is 50 DEG C is added in Japanese Premna pectin agar, stirred evenly, stood
15min, solidification form Japanese Premna pectin jelly.
(5) texture and organoleptic indicator's measurement.Sample number into spectrum explanation: No. I sample is the beans prepared according to the present embodiment method
Rotten bavin pectin jelly；No. II sample is the pectin jelly prepared by raw material of Japanese Premna fresh leaf.Sample texture index measurement include hardness,
Viscosity, elasticity, chewiness four indices；Sense organ measurement includes to color, mouthfeel, shape appearance, flavour smell, leachate etc. five
Item organoleptic indicator carries out comprehensive score, and full marks 100 divide, and score more high organoleptic's quality is better.
Two kinds of pectin jelly textures are compared with organoleptic indicator
| Number | Hardness (g) | Sticky (g.sec) | Elasticity | Chewiness | Sensory scores |
| Ⅰ | 369.24±5.43 | -165.38±3.89 | 0.91±0.03 | 130.15±8.99 | 92.02±6.12 |
| Ⅱ | 363.52±6.05 | -161.66±4.23 | 0.94±0.05 | 132.99±8.43 | 92.15±7.01 |
Note: No. I compared with No. II sample texture and organoleptic indicator be not significantly different (P < 0.05)
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, several improvements and modifications, these improvements and modifications can also be made
Also it should be regarded as protection scope of the present invention.
Claims (5)
1. a kind of Japanese Premna pectin agar and preparation method thereof, it is characterised in that the following steps are included:
(1) preparation of premna microphylla dry powder.The Japanese Premna fresh leaf for winning no disease and pests harm, cleans up, and is placed in 5~10 times of quality
In deionized water, 3~10min is beaten under the conditions of 20~30 DEG C, 1000~3000r/min of revolving speed, juice is through 60~80 mesh yarns
Cloth filtering, takes filtrate, is spray-dried, and premna microphylla dry powder is made.
(2) preparation of premna microphylla low-ester pectin powder.The Japanese Premna fresh leaf for winning no disease and pests harm, cleans up, and drying crushes and is
The powder of 60~80 meshes can be crossed；Powder is placed in the deionized water of 10~50 times of quality, is with citric acid regulation system pH
2.0~4.0,2~5h, centrifuging and taking supernatant are extracted in stirring under the conditions of 40 DEG C~70 DEG C, 100~150r/min of revolving speed；It will be upper
Clear liquid is concentrated into the 20%~30% of original volume, and the dehydrated alcohol of 3~8 times of volumes is added, and 2~3h, centrifuging and taking are stood after mixing
Precipitating；Centrifugation is placed in the deionized water of 50~100 times of quality, 5%~10% volume is added to being completely dissolved in stirring
The ammonium acetate solution of score after stirring 12~36h of de-ester reaction under the conditions of 30 DEG C~50 DEG C, 100~150r/min of revolving speed, is adjusted
The pH for saving reaction solution is 1.0~3.0, and the dehydrated alcohol of 1~3 times of volume is added, and 2~3h, centrifuging and taking precipitating are stood after mixing；
Centrifugation is added water to and is completely dissolved, after dialysis desalting, premna microphylla low-ester pectin powder is made in spray drying.
(3) preparation of Japanese Premna pectin agar.According to mass fraction, premna microphylla dry powder 70%~90%, the low ester of premna microphylla
Jelly powder 10%~30%, calcium carbonate 0.01%~0.1%, citric acid 0.01%~0.1%, sealing are uniformly mixed, and beans are made
Rotten bavin pectin agar.
2. a kind of Japanese Premna pectin agar according to claim 1 and preparation method thereof, it is characterised in that institute in step (1)
The premna microphylla dry powder drying condition stated are as follows: 150 DEG C~180 DEG C of inlet air temperature, 70 DEG C~90 DEG C of leaving air temp, flow velocity 5
~10mL/min.
3. a kind of Japanese Premna pectin agar according to claim 1 and preparation method thereof, it is characterised in that institute in step (2)
Acetic acid ammonium concentration is 20~30g/L in the ammonium acetate solution stated.
4. a kind of Japanese Premna pectin agar according to claim 1 and preparation method thereof, it is characterised in that institute in step (2)
The premna microphylla low-ester pectin powder spray drying condition stated are as follows: 180 DEG C~200 DEG C of inlet air temperature, 60 DEG C~80 DEG C of leaving air temp,
10~20mL/min of flow velocity.
5. a kind of Japanese Premna pectin agar according to claim 1 and preparation method thereof, it is characterised in that: by Japanese Premna fruit
The warm water that the temperature of 80~120 times of quality is 30~60 DEG C is added in jelly powder, stirs evenly, and stands 5~25min, and solidification is formed
Japanese Premna pectin jelly.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875009A (en) * | 2019-03-13 | 2019-06-14 | 河北喜之郎食品有限公司 | A kind of preparation method of privet-like premna leaf jelly |
| CN110025012A (en) * | 2019-05-20 | 2019-07-19 | 杨聪 | A kind of preparation method of Japanese Premna freeze-dried powder |
| CN111011790A (en) * | 2019-12-27 | 2020-04-17 | 光明乳业股份有限公司 | Jelly powder and preparation method thereof |
| CN112841614A (en) * | 2021-02-02 | 2021-05-28 | 杨洪生 | Method for preparing emerald bean jelly from dry powder of vitex negundo leaves |
| CN113040388A (en) * | 2021-03-26 | 2021-06-29 | 汪选斌 | Development of fructus clerodendri bungei pectin quick-acting coagulant and pectin preparation process |
| CN115068560A (en) * | 2022-07-15 | 2022-09-20 | 合肥膳之纤生物科技有限公司 | Premna microphylla composition with constipation relieving function |
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| CN105685967A (en) * | 2016-01-27 | 2016-06-22 | 巫山县天煜奇叶农业开发有限公司 | Production method of premna microphylla dry powder |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875009A (en) * | 2019-03-13 | 2019-06-14 | 河北喜之郎食品有限公司 | A kind of preparation method of privet-like premna leaf jelly |
| CN110025012A (en) * | 2019-05-20 | 2019-07-19 | 杨聪 | A kind of preparation method of Japanese Premna freeze-dried powder |
| CN111011790A (en) * | 2019-12-27 | 2020-04-17 | 光明乳业股份有限公司 | Jelly powder and preparation method thereof |
| CN112841614A (en) * | 2021-02-02 | 2021-05-28 | 杨洪生 | Method for preparing emerald bean jelly from dry powder of vitex negundo leaves |
| CN113040388A (en) * | 2021-03-26 | 2021-06-29 | 汪选斌 | Development of fructus clerodendri bungei pectin quick-acting coagulant and pectin preparation process |
| CN115068560A (en) * | 2022-07-15 | 2022-09-20 | 合肥膳之纤生物科技有限公司 | Premna microphylla composition with constipation relieving function |
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| Publication number | Publication date |
|---|---|
| CN109170669B (en) | 2022-02-11 |
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