CN109349473A - A kind of Brazilian certain kind of berries fruit juice and preparation method thereof with fat-reducing effect - Google Patents
A kind of Brazilian certain kind of berries fruit juice and preparation method thereof with fat-reducing effect Download PDFInfo
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- CN109349473A CN109349473A CN201811405532.8A CN201811405532A CN109349473A CN 109349473 A CN109349473 A CN 109349473A CN 201811405532 A CN201811405532 A CN 201811405532A CN 109349473 A CN109349473 A CN 109349473A
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 37
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 42
- 235000009508 confectionery Nutrition 0.000 claims abstract description 21
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229960004705 kojic acid Drugs 0.000 claims abstract description 21
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- 241000228212 Aspergillus Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of Brazilian certain kind of berries fruit juice and preparation method thereof with fat-reducing effect.The present invention is using the Brazilian certain kind of berries as raw material, and fruit juice is made in high-temperature sterilization after cleaned, mashing juice processed, homogeneous；Preparation method is as follows: (1) taking the Brazilian certain kind of berries, repeated flushing is to clean；(2) juice extractor mashing juicing is moved to, while 0.2~0.5% kojic acid, 0.03~0.12%L-, half Guang sweet acid and 0.4~0.8% sodium chloride is added in slurries, color protection, anti-oxidant treatment is carried out to Brazilian certain kind of berries slurries；(3) the Brazilian certain kind of berries fruit juice for handling step (2) well is under conditions of 60~70 DEG C, 20~30MPa of pressure, homogenization；It is filling after (4) 120 DEG C of high pressure sterilizations.By Brazilian certain kind of berries fruit juice production at beverage, application field has been widened.
Description
Technical field
The invention belongs to drink preparation technical fields, and in particular to a kind of Brazilian certain kind of berries fruit juice and its system with fat-reducing effect
Preparation Method.
Background technique
The Brazilian certain kind of berries also known as A Sayi, are the fruits of South America babassu A Sayi palm, taste between chocolate and
Between prune.Brazilian certain kind of berries ripening fruits is black purple, and containing procyanidine, anthocyanidin, flavones, the ingredients such as phytosterol have
It is anti-oxidant, lipid-loweringing, immunological regulation, hypoglycemic, weight-reducing, the effects of anticancer.The Chinese patent application of application number CN2017114591072
Disclose a kind of preparation method of Brazilian certain kind of berries essence；The Chinese patent application of application number CN2014101655091 discloses one kind
Acai berry extract with skin effect.According in existing research achievement, Brazilian certain kind of berries application method is single, and there are no push away extensively
Extensively.Therefore, based on the active constituent of the Brazilian certain kind of berries, reinforce the higher value application of the Brazilian certain kind of berries, the new Brazilian certain kind of berries of one kind is provided and is added
Work method is just particularly important, and is of great significance to expanding economy.
Epidemiological survey shows that, regardless of developed country or developing country, fat incidence is just rapid with surprising speed
Increase.The year two thousand thirty is expected, will have 58% adult with fat and overweight, obesity has constituted 21 century whole world medicine and public defended
Raw serious problems.Low fat, the diet structure of low-heat fat to eliminate, being advocated using physical means liposuction or Chinese medicine, still
Fat-reducing effect is poor, easily rebounds；It is fat that middle medical circles mostly use Chinese herbal medicine to eliminate, but drug effect is slow, and patient is difficult to adhere to；Patent
Number ZL2015103306668 discloses a kind of weight-reducing Chinese herbal medicine, and patent No. ZL2016100862036 discloses a kind of group of weight-reducing
Object is closed to be formed by a variety of combined Chinese herbs；Current Chinese herbal medicine formula is mostly to research and develop to be formulated from Chinese medicine five-element's angle, and slow effect subtract
Fertilizer efficiency fruit is poor.Ao Lisi is preferably a kind of Western medicine of fat-reducing effect currently on the market, by inhibiting fat absorption to reach weight-reducing mesh
, but the medicine side effect is big, it is especially larger to liver damage.Patent No. ZL2009801074438 discloses one kind and is used for
The composition of the extract containing fucoxanthin of weight-reducing, fucoxanthin and tocotrienols, fucoidin, which are constituted, has weight-reducing effect
Fruit composition, but without illustrating composition concertedness weight-reducing path.
Browning phenomenon during fruit and vegetable juice processing mostly occurs in fruits and vegetables shattering process, and how pre- previous processing preparation is
Prevent fresh juicing enzymatic browning, has ignored the enzymatic browning (80%) in fruits and vegetables shattering process.Such as: the preparation side of mixed vegetable juice
(application number: the BPH resistant rice variety inhibitor mentioned in 201711447096.6) impregnates it before first squeezing method, and has ignored and squeezed the juice
Browning phenomenon in journey.Therefore, inhibit the browning phenomenon in juice-extracting process, it is more meaningful to effect of color protection.Kojic acid is present in more
With aspergillus fermentation fermented product in, be used as color stabilizer be used for food processing process (application number: 201610172173.0), but
It is for effect of color protection, pH value can be changed by being individually excessively used, and influence the nutritional quality of vegetable juice.Traditional browning inhibitor ratio
Such as: sodium sulfite has preferable browning inhibition effect, still, is individually excessively added and peculiar smell easily occurs, and natural green is strong
Health food is current hot spot, and sulfur-containing additive needs to consider SO2Residue problem is not advocated by consumer and is used.
Summary of the invention
For the deficiency of existing issue, the Brazilian certain kind of berries fruit juice that the object of the present invention is to provide a kind of with fat-reducing effect and its
Preparation method.
The technical solution used to solve the technical problems of the present invention is that:
A kind of Brazilian certain kind of berries fruit juice with fat-reducing effect, which is characterized in that using the Brazilian certain kind of berries as primary raw material, with kojic acid, L-
Half Guang sweet acid and sodium chloride are auxiliary material, and cleaned, mashing juicing, high-pressure homogeneous and high pressure sterilization is made.
The preparation method of the above-mentioned Brazilian certain kind of berries fruit juice with fat-reducing effect, comprises the following specific steps that:
(1) the Brazilian certain kind of berries is taken, repeated flushing is to clean；
(2) move to juice extractor mashing juicing, while in slurries be added 0.2~0.5% kojic acid of grind slurries quality, 0.03~
Half Guang sweet acid of 0.12%L- and 0.4~0.8% sodium chloride carry out color protection treatment to Brazilian certain kind of berries slurries, obtain mixed liquor A；
(3) by mixed liquor A under conditions of 60~70 DEG C, 20~30MPa of pressure, homogenization；
It is filling after (4) 120~130 DEG C of high-temperature short-time sterilizations.
As the optimal technical scheme of the application, the Brazilian certain kind of berries is that Brazilian certain kind of berries fresh fruit or the Brazilian certain kind of berries freeze fruit in the step (1).
As the optimal technical scheme of the application, Brazil's certain kind of berries freezes fruit and first passes through defrosting, and thaw point is 0~5 DEG C.
Step described in optimal technical scheme as the application (2) is also added with concentrated apple juice and fucoidin, wherein
The additive amount of mixed liquor A, concentrated apple juice and fucoidin is 5~15%, 5~10% and 5~10% respectively, supplies water extremely
100%.The Brazilian certain kind of berries and fucoidin form compound product, have a concertedness fat-reducing effect: fucoidin can be in small enteral
Fat drop combines, and reduces the contact area of pancreatic lipase and fat, reduces absorption of the small intestine to fat, the rouge not digested
Fat is finally discharged with excrement.Therefore, the Brazilian certain kind of berries and fucoidin pass through respectively inhibits pancreatic lipase activity and bound fat to drip, and subtracts
It is few to be contacted with pancreatic lipase, absorption of the small intestine to fat is reduced to concertedness, to play fat-reducing effect.And cider exists
While assisting the Brazilian certain kind of berries and fucoidin to lose weight, the strong fruit flavor of the fruit juice is also gived.
Preferably, step (2) is also added with sweetener, antioxidant, stabilizer and edible essence.
Beneficial effect
Brazilian certain kind of berries fruit juice and preparation method thereof provided by the invention with fat-reducing effect, compared with prior art, has
It is following the utility model has the advantages that
(1) the Brazilian certain kind of berries is processed into the fruit juice with fat-reducing effect, and is enhanced bar by being further processed into beverage
The higher value application of the western certain kind of berries；
(2) the Brazilian certain kind of berries fruit juice prepared maintains original color due to having used new color stabilizer compound to combine,
Appearance tissue exquisite luster remains the exclusive sour-sweet taste of the Brazilian certain kind of berries.The fruit juice contains procyanidine, anthocyanidin, and flavones is planted
The ingredients such as object sterol, vitamin and a large amount of required trace mineral elements, nutrition is comprehensive, has anti-oxidant, lipid-loweringing, is immunized and adjusts
The effects of section, hypoglycemic, weight-reducing, anticancer.
Specific embodiment
The present invention is described in further details with reference to embodiments.Production is not specified in agents useful for same or instrument and equipment
Manufacturer, it is accordingly to be regarded as the conventional products that can be bought by market.
Brazilian certain kind of berries fruit juice of the invention the preparation method is as follows:
Step 1: pre-processing the Brazilian certain kind of berries
Take the Brazilian certain kind of berries, repeated flushing, wash clean.
Step 2: mashing juicing
Move to juice extractor mashing juicing, while in slurries be added 0.2~0.5% kojic acid of grind slurries quality, 0.03~
Half Guang sweet acid of 0.12%L-, 0.4~0.8% sodium chloride carry out color protection to Brazilian certain kind of berries slurries, and anti-oxidant treatment obtains mixed liquor A.
Step 3: high-pressure homogeneous
By mixed liquor A under conditions of 60~70 DEG C, 20~30MPa of pressure under conditions of, homogenization.
Step 4: filling after 120 DEG C of high pressure sterilizations: the Brazilian certain kind of berries fruit juice slurries after homogeneous being de-gassed, 120
Instantaneous sterilization 10 seconds under the conditions of DEG C, fast cooling to 55 DEG C or less loading aseptic bottles is to get Brazilian certain kind of berries fruit juice.
The color stabilizer of 1 different ratio of embodiment inhibits juice browning effect
Percent inhibition of browning calculation method: the fresh squeezing Brazil certain kind of berries slurries 5mL for taking different antistaling agents to handle and untreated Brazil
Certain kind of berries slurries are separately added into 10mL95% ethyl alcohol and shake up, and then 8000g is centrifuged 10min, take supernatant, survey 420nm OD value, to steam
Distilled water is blank.It replication 3 times, is averaged, calculation formula: percent inhibition of browning %=(untreated samples OD value-processing
Sample OD value)/untreated samples OD value × 100%
It takes fresh Brazilian certain kind of berries mashing to handle, 0.2~0.5% kojic acid, 0.03~0.12%L-, half Guang is added in slurries
Sweet acid, 0.4~0.8% sodium chloride color protection.The Brazilian certain kind of berries slurries of above-mentioned steps plate heat exchanger is improved into slurry temperature to 60
DEG C, high pressure homogenizer pressure is controlled in 25MPa or more, homogenization.Brazilian certain kind of berries slurries after homogeneous are de-gassed,
Instantaneous sterilization 10 seconds under the conditions of 120 DEG C, fast cooling to 55 DEG C or less loading aseptic bottles, both Brazilian certain kind of berries fruit juice.
Experimental group 1: kojic acid, half Guang sweet acid of L-, sodium chloride ratio are as follows: 0.5%, 0.03%, 0.4%；
Experimental group 2: kojic acid, half Guang sweet acid of L-, sodium chloride ratio are as follows: 0.45%, 0.05%, 0.5%；
Experimental group 3: kojic acid, half Guang sweet acid of L-, sodium chloride ratio are as follows: 0.4%, 0.07%, 0.6%；
Experimental group 4: kojic acid, half Guang sweet acid of L-, sodium chloride ratio are as follows: 0.35%, 0.09%, 0.7%；
Experimental group 5: kojic acid, half Guang sweet acid of L-, sodium chloride ratio are as follows: 0.3%, 0.12%, 0.75%；
Experimental group 6: kojic acid, half Guang sweet acid of L-, sodium chloride ratio are as follows: 0.2%, 0.15%, 0.8%.
Influence of the different compounding color protection elements of table 1 to percent inhibition of browning
| Project | Kojic acid, ascorbic acid, sodium sulfite ratio | Percent inhibition of browning |
| Experimental group 1 | 0.5%, 0.03%, 0.4% | 33.58% |
| Experimental group 2 | 0.45%, 0.05%, 0.5% | 47.33% |
| Experimental group 3 | 0.4%, 0.07%, 0.6% | 65.31% |
| Experimental group 4 | 0.35%, 0.09%, 0.7% | 57.63% |
| Experimental group 5 | 0.3%, 0.12%, 0.75% | 43.11% |
| Experimental group 6 | 0.2%, 0.15%, 0.8% | 48.25% |
As can be seen from Table 1, kojic acid, half Guang sweet acid of L-, sodium chloride can effectively inhibit in fruits and vegetables after compounding
Browning phenomenon is 0.4%, 0.07%, 0.6% or 0.35%, 0.09%, when 0.7% in three's compound proportion, the suppression to brown stain
Rate processed reaches 65.31 and 57.63, and with the decline of kojic acid content, percent inhibition of browning is gradually decreased.
Half Guang sweet acid of L- can not only be reacted with polyphenol oxidase product semiquinone generates colourless substance, while can prevent other
Quinones, protein, amino acid, which further react, generates coloring matter.The reason of sodium chloride inhibition brown stain, is that sodium chloride not only can
The dissolved oxygen in water is reduced, and the copper ion in sodium ion and polyphenol oxidase competes, to keep phenol oxidase difficult and oxygen
It directly contacts, and reduces the activity of polyphenol oxidase.Furthermore sodium chloride has high osmotic pressure, makes enzyme dehydration inactivation, has suppression
Enzymatic browning effect processed.Therefore compound combination is carried out to color stabilizer kojic acid, half Guang sweet acid of L- and sodium chloride, color stabilizer can be overcome
The side effect of exclusive use enhances the synergistic effect between each color stabilizer, while reducing the cost of vegetable juice production, more
Extensively, it is efficiently used for food processing process
Embodiment 2: Brazilian certain kind of berries composite fruit juice
After taking the fresh Brazilian certain kind of berries to clean, mashing processing is added kojic acid in slurries, half Guang sweet acid of L-, sodium chloride (0.4%,
0.07%, 0.6%) color protection, obtain mixed liquor A.Take 10% mixed liquor A, 5% concentrated apple juice, 10% fucoidin, 0.3%
Totally 1% allotment of sweetener, 0.2% antioxidant, 0.2% stabilizer and 0.3% edible essence, supplies water to 100%.It will allotment
Good beverage keeps 20MPa operating pressure after emulsification shearing, with high pressure homogenizer, high-pressure homogeneous under the conditions of 60 DEG C, then
80 DEG C or more are heated in material-compound tank, high-temperature filling；It is sterilized after filling in fully-automatic sprinkling formula pasteurization machine, is cold
But, pack, Brazil's certain kind of berries fruit drink is made.
Embodiment 3: Brazilian certain kind of berries composite fruit juice
After taking the fresh Brazilian certain kind of berries to clean, mashing processing is added kojic acid in slurries, half Guang sweet acid of L-, sodium chloride (0.4%,
0.07%, 0.6%) color protection, obtain mixed liquor A.Take 15% mixed liquor A, 8% concentrated apple juice, 5% fucoidin, 0.3% sweet tea
Totally 1% allotment of taste agent, 0.2% antioxidant, 0.2% stabilizer and 0.3% edible essence, supplies water to 100%.It will be deployed
Beverage through emulsification shearing after, with high pressure homogenizer keep 25MPa operating pressure, it is high-pressure homogeneous under the conditions of 65 DEG C, then exist
80 DEG C or more are heated in material-compound tank, high-temperature filling；Sterilized after filling in fully-automatic sprinkling formula pasteurization machine, cooled down,
Brazil's certain kind of berries fruit drink is made in packaging.
Embodiment 4: Brazilian certain kind of berries composite fruit juice
After taking the fresh Brazilian certain kind of berries to clean, mashing processing is added kojic acid in slurries, half Guang sweet acid of L-, sodium chloride (0.4%,
0.07%, 0.6%) color protection, obtain mixed liquor A.Take 5% mixed liquor A, 5% concentrated apple juice, 8% fucoidin, 0.3% sweet tea
Totally 1% allotment of taste agent, 0.2% antioxidant, 0.2% stabilizer and 0.3% edible essence, supplies water to 100%.It will be deployed
Beverage through emulsification shearing after, with high pressure homogenizer keep 30MPa operating pressure, it is high-pressure homogeneous under the conditions of 70 DEG C, then exist
80 DEG C or more are heated in material-compound tank, high-temperature filling；Sterilized after filling in fully-automatic sprinkling formula pasteurization machine, cooled down,
Brazil's certain kind of berries fruit drink is made in packaging.
The Brazilian certain kind of berries is rich in procyanidine, has good inhibiting effect to pancreatic lipase, and mechanism of action is similar to Ao Silita,
And Nantural non-toxic side effect, and be main or ingredient weight-reducing fruit juice patent there is presently no announcing with the Brazilian certain kind of berries；Cider
With strong fruit flavor, the polyphenols in cider also has very strong inhibitory effect to pancreatic lipase；This patent Shen
Please while preparing Brazilian certain kind of berries fruit juice, the combination of polysaccharide and fat is taken into account, fucoidin is added in formula.
Experiment in vitro
It to embodiment 2,3 and 4 gained fruit juice, is extracted 2 hours with 80 DEG C of 70% ethyl alcohol, filtering obtains supernatant, rotary evaporation
Instrument concentration, obtains powder after vacuum drying.
(1) pancreatic lipase inhibiting rate is tested
10mL triangular flask is taken, every bottle of addition 5mL 0.025mol/L phosphate buffer and 1mL olive oil make substrate, be placed in 37
DEG C water-bath keeps the temperature 5min, the juice extraction object (embodiment 2,3,4) that is then added that treated (in addition to blank) in bottle, and concentration is
5mg/mL.Each be added 50uL enzyme solution (5 × 100-400U/mL) starts timing afterwards, and after reacting 5min, 95% ethyl alcohol is added immediately
15mL, terminates enzyme reaction, then plus 1% phenolphthalein 2-3 drop, with 0.05mol/L sodium hydroxide titration to pale red, (pancreatic lipase is positive
Property control):
Inhibiting rate %=(the sodium hydroxide solution volume of blank consumption-sample sets consumption sodium hydroxide solution volume)/
Sodium hydroxide solution volume × 100% of blank consumption
Inhibitory effect (%) of the 2 embodiment 2-4 of table to pancreatic lipase
| It consumes sodium hydroxide volume (mL) | Inhibiting rate (%) | |
| Blank | 1.0 | - |
| Embodiment 2 | 0.66 | 34 |
| Embodiment 3 | 0.53 | 47 |
| Embodiment 4 | 0.47 | 53 |
It is free fatty acid according to pancreatic lipase hydrolyzed fat, using phenolphthalein as indicator, with sodium hydroxide titration to light red
Color is terminal.Pancreatic lipase activity is different, and the fatty acid that dissociates is different, therefore consumed sodium hydroxide volume is different.By
The above table 2 is it is found that by embodiment 2,3,4 it is found that Brazilian certain kind of berries fucoidin composite fruit juice has very strong inhibition to imitate pancreatic lipase
Fruit, 4 inhibitory effect of embodiment is most strong, Brazilian certain kind of berries content highest, thus it is speculated that is procyanidine contained by the Brazilian certain kind of berries in composite fruit juice
There is very strong inhibitory effect to pancreatic lipase.
(2) grease Binding experiment
Weighing the Brazilian certain kind of berries composite fruit juice extract (embodiment 2,3,4) of certain mass, (blank is not in 100mL conical flask
Add extract), after dissolution, 20g soya-bean oil is added and mixes well, after cultivating 2h in 37 DEG C of constant temperature oscillation water-baths, is centrifuged in 4000rpm
10min is carefully removed from the unbonded oil in upper layer.Each sample is averaged in triplicate.
3 embodiment 2-4 of table is to bound fat capacity
| Bound fat (g) | Supernatant liquor fat (g) | |
| Blank | 0 | 20 |
| Embodiment 2 | 18.2 | 1.8 |
| Embodiment 3 | 12.7 | 7.3 |
| Embodiment 4 | 16.7 | 3.3 |
In-vitro simulated human intestines and stomach's digestive tract environment surveys the unbonded oil of supernatant liquor after polysaccharide combination grease, after centrifugation,
Polysaccharide combines oil more, and supernatant liquor oil mass is lower.As shown in Table 3, by embodiment 2,3,4 it is found that Brazilian certain kind of berries fucoidin is answered
Closing fruit juice has very strong binding ability to fat, and 2 inhibitory effect of embodiment is most strong, fucoidin content highest, thus it is speculated that is multiple
Close the ability that fucoidin in fruit juice has very strong bound fat.Fucoidin cannot be digested in small intestine, in conjunction with fat
Finally it is discharged with excrement.
Using fucoidin to the embedding effect of fat, the contact area of fat with pancreatic lipase is reduced, cooperates with the Brazilian certain kind of berries
The depression effect of fruit juice and cider to pancreatic lipase activity；From inhibitory enzyme activity and fat is promoted to be discharged with stool form, two
Aspect reduces absorption of the small intestine to fat, reduces weight.
(3) zoopery
Using Wistar rat as experimental subjects, it is divided into 5 groups, 3 groups of embodiment, hyperlipidemia model group and blank control group, every group 8
Rat.Blank control group gives normal diet；High in fat group and embodiment group give high lipid food.Meanwhile blank control group and
High in fat group with water stomach-filling 4 weeks, embodiment group 2-4 group gives the Brazilian certain kind of berries mixed juice beverage of preparation, continuous gavage 4 weeks, surveys body
Weight；Rat is put to death in etherization, and heart extracting blood measures triglycerides (TG), the total cholesterol (TC), high density lipoprotein level in serum
The concentration of white cholesterol (HDL-C) and low density lipoprotein cholesterol (LDL-C).Spass software data processing, as a result such as table 4
It is shown:
Influence of the 4. embodiment 2-4 of table to rat body weight and cholesterol
As can be seen from Table 4, the weight of embodiment 2,3,4, TG, TC, LDL-C value be lower than high in fat group, embodiment 2,3,4 with
The fat of excrement discharge is much higher than high in fat group.This compound, which has, to lose weight, and reduces the effect of blood lipid.
Protection content of the invention is not limited to above embodiments.Without departing from the spirit and scope of the invention, originally
Field technical staff it is conceivable that variation and advantage be all included in the present invention, and with the attached claims be protection
Range.
Claims (6)
1. a kind of Brazilian certain kind of berries fruit juice with fat-reducing effect, which is characterized in that using the Brazilian certain kind of berries as primary raw material, with kojic acid, L- half
Guang sweet acid and sodium chloride are auxiliary material, and cleaned, mashing juicing, high-pressure homogeneous and high pressure sterilization is made.
2. the preparation method of the Brazilian certain kind of berries fruit juice described in claim 1 with fat-reducing effect, which is characterized in that including having as follows
Body step:
(1) the Brazilian certain kind of berries is taken, repeated flushing is to clean；
(2) juice extractor mashing juicing is moved to, while 0.2~0.5% kojic acid of grind slurries quality, 0.03~0.12% being added in slurries
Half Guang sweet acid of L- and 0.4~0.8% sodium chloride carry out color protection treatment to Brazilian certain kind of berries slurries, obtain mixed liquor A；
(3) by mixed liquor A under conditions of 60~70 DEG C, 20~30MPa of pressure, homogenization；
It is filling after (4) 120 ~ 130 DEG C of high-temperature short-time sterilizations.
3. the preparation method of the Brazilian certain kind of berries fruit juice according to claim 2 with fat-reducing effect, which is characterized in that the step
Suddenly the Brazilian certain kind of berries is that Brazilian certain kind of berries fresh fruit or the Brazilian certain kind of berries freeze fruit in (1).
4. the preparation of the Brazilian certain kind of berries fruit juice according to claim 3 with fat-reducing effect is violated the law, which is characterized in that described
The Brazilian certain kind of berries freezes fruit and first passes through defrosting, and thaw point is 0 ~ 5 DEG C.
5. the preparation method of the Brazilian certain kind of berries fruit juice according to claim 2 with fat-reducing effect, which is characterized in that the step
Suddenly (2) are also added with concentrated apple juice and fucoidin, wherein the additive amount of mixed liquor A, concentrated apple juice and fucoidin point
It is not 5 ~ 15%, 5 ~ 10% and 5 ~ 10%, supplies water to 100%.
6. the preparation method of the Brazilian certain kind of berries fruit juice according to claim 5 with fat-reducing effect, which is characterized in that step
(2) sweetener, antioxidant, stabilizer and edible essence are also added with.
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