CN109567153A - Cyclodextrin inclusion compound and preparation method thereof for dilated food - Google Patents
Cyclodextrin inclusion compound and preparation method thereof for dilated food Download PDFInfo
- Publication number
- CN109567153A CN109567153A CN201811616979.XA CN201811616979A CN109567153A CN 109567153 A CN109567153 A CN 109567153A CN 201811616979 A CN201811616979 A CN 201811616979A CN 109567153 A CN109567153 A CN 109567153A
- Authority
- CN
- China
- Prior art keywords
- inclusion compound
- dilated food
- preparation
- cyclodextrin inclusion
- anthocyanin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920000858 Cyclodextrin Polymers 0.000 title claims abstract description 67
- 235000013305 food Nutrition 0.000 title claims abstract description 62
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 title claims abstract description 50
- 150000001875 compounds Chemical class 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 239000000284 extract Substances 0.000 claims abstract description 42
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 41
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 41
- 239000004410 anthocyanin Substances 0.000 claims abstract description 41
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 41
- 239000002002 slurry Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 229920001353 Dextrin Polymers 0.000 claims abstract description 6
- 239000004375 Dextrin Substances 0.000 claims abstract description 6
- 235000019425 dextrin Nutrition 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 83
- 239000007788 liquid Substances 0.000 claims description 49
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 30
- 235000019441 ethanol Nutrition 0.000 claims description 25
- 239000000706 filtrate Substances 0.000 claims description 23
- 241000282376 Panthera tigris Species 0.000 claims description 19
- 239000001116 FEMA 4028 Substances 0.000 claims description 17
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical group OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 17
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 17
- 229960004853 betadex Drugs 0.000 claims description 17
- 238000001914 filtration Methods 0.000 claims description 15
- 238000004108 freeze drying Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000012141 concentrate Substances 0.000 claims description 9
- 239000003480 eluent Substances 0.000 claims description 9
- 229930182478 glucoside Natural products 0.000 claims description 7
- 150000008131 glucosides Chemical class 0.000 claims description 7
- 239000011347 resin Substances 0.000 claims description 7
- 229920005989 resin Polymers 0.000 claims description 7
- 239000002904 solvent Substances 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 238000010828 elution Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 55
- 235000004213 low-fat Nutrition 0.000 abstract description 30
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000000626 Daucus carota Species 0.000 description 83
- 235000002767 Daucus carota Nutrition 0.000 description 83
- 241000234282 Allium Species 0.000 description 45
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 45
- 239000002131 composite material Substances 0.000 description 32
- 238000001723 curing Methods 0.000 description 32
- 239000002994 raw material Substances 0.000 description 30
- 239000000203 mixture Substances 0.000 description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 28
- 230000002255 enzymatic effect Effects 0.000 description 28
- 239000000843 powder Substances 0.000 description 25
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- 230000001007 puffing effect Effects 0.000 description 20
- 239000005862 Whey Substances 0.000 description 19
- 102000007544 Whey Proteins Human genes 0.000 description 19
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- 239000000463 material Substances 0.000 description 18
- 102000004190 Enzymes Human genes 0.000 description 16
- 108090000790 Enzymes Proteins 0.000 description 16
- 239000000835 fiber Substances 0.000 description 16
- 238000007603 infrared drying Methods 0.000 description 16
- 239000000243 solution Substances 0.000 description 14
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- 230000000694 effects Effects 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 210000000582 semen Anatomy 0.000 description 11
- 238000003672 processing method Methods 0.000 description 10
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 9
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 description 9
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 description 9
- 238000000465 moulding Methods 0.000 description 9
- 239000004246 zinc acetate Substances 0.000 description 9
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 235000012054 meals Nutrition 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 7
- 238000005119 centrifugation Methods 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 230000017074 necrotic cell death Effects 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 5
- 244000061456 Solanum tuberosum Species 0.000 description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 description 5
- 229910052796 boron Inorganic materials 0.000 description 5
- 239000000872 buffer Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000001125 extrusion Methods 0.000 description 5
- 229910052698 phosphorus Inorganic materials 0.000 description 5
- 239000011574 phosphorus Substances 0.000 description 5
- XNGIFLGASWRNHJ-UHFFFAOYSA-L phthalate(2-) Chemical compound [O-]C(=O)C1=CC=CC=C1C([O-])=O XNGIFLGASWRNHJ-UHFFFAOYSA-L 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- PBYZMCDFOULPGH-UHFFFAOYSA-N tungstate Chemical compound [O-][W]([O-])(=O)=O PBYZMCDFOULPGH-UHFFFAOYSA-N 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 241000700159 Rattus Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000000498 cooling water Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- 229910020350 Na2WO4 Inorganic materials 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- XLYOFNOQVPJJNP-ZSJDYOACSA-N heavy water Substances [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- XMVONEAAOPAGAO-UHFFFAOYSA-N sodium tungstate Chemical compound [Na+].[Na+].[O-][W]([O-])(=O)=O XMVONEAAOPAGAO-UHFFFAOYSA-N 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- -1 2- hydroxyl propyl beta cyclodextrin Chemical compound 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- WKBOTKDWSSQWDR-UHFFFAOYSA-N Bromine atom Chemical compound [Br] WKBOTKDWSSQWDR-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Substances BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 description 1
- 229910052794 bromium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229940061631 citric acid acetate Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
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- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- ODLHGICHYURWBS-LKONHMLTSA-N trappsol cyclo Chemical compound CC(O)COC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)COCC(O)C)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1COCC(C)O ODLHGICHYURWBS-LKONHMLTSA-N 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- DJWUNCQRNNEAKC-UHFFFAOYSA-L zinc acetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O DJWUNCQRNNEAKC-UHFFFAOYSA-L 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
- 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)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of cyclodextrin inclusion compound and preparation method thereof for dilated food of disclosure of the invention.The cyclodextrin inclusion compound for dilated food the preparation method comprises the following steps: water is added in dextrin, be heated to 60~80 DEG C, be uniformly mixed；Then under stiring, Anthocyanin-rich Extract is added, is naturally cooling to 20~30 DEG C, inclusion slurries are obtained after being uniformly mixed；Will inclusion slurry freeze it is dry to get.Compared with prior art, the cyclodextrin inclusion compound for being used for dilated food of the invention is applied in the preparation of low fat fruit and vegetable crisp chip, the low fat fruit and vegetable crisp chip being prepared has good quality, nutrition abundant and unique flavor, and there are also crisp mouthfeel and beneficial health-care efficacies.
Description
Technical field
The present invention relates to food processing technology field, more particularly to for dilated food cyclodextrin inclusion compound and its preparation
Method.
Background technique
According to light industry standard " dilated food ", dilated food can be divided into roasting-type dilated food, fried type extruding
Food, direct extrusion pressing type dilated food and pattern type dilated food.
Roasting-type dilated food is with cereal, beans and potato etc. for raw material, by baking, the heating methods extruding such as microwave
It forms.Such as Wang Wangxue cake, meter Wang Zi rice cookies covered with snow-like sugar, a lot of fishes of orion.
Roasting-type dilated food is with cereal, beans and potato etc. for raw material, is formed by edible oil frying extruding.It is such as wonderful
Crisp angle, prawn slice, crispy rice etc..
Direct extrusion pressing type dilated food is to squeeze using cereal, beans and potato as raw material by extruder, in high temperature, height
Under the conditions of pressure, using machine internal and external pressure difference, makes product extruding and be made.Such as potato chips.
Pattern type dilated food is using roasting-type, fried type or direct extrusion pressing type dilated food as semifinished product, with grease, slurry
Or the auxiliary materials such as kernel are sandwich or coating is prepared.
Present more common two kinds of extruding modes are extrusion and frying-expansion.
Frying-expansion be using grease as heat exchange medium, make the starch gelatinization fried in food, protein denaturation with
And moisture becomes steam to make the reduction of food products moisture, simultaneously because protein, carbohydrate, fat in food and
Some micro constitutents occur chemical change in frying course and generate special flavor.Frying is generally put using palm fibre, by
Deoiling treatment.Since temperature is higher, the nutrient component damages of raw material are serious after frying, and will appear rancid problem, and fried
With oil because of Reusability, it is easy to produce carcinogen, but processing technology due to fried type dilated food and equipment requirement are simple,
So many manufacturing enterprises are especially small factory and are also continuing to use.Fried type dilated food production procedure are as follows: powder processed, which steams, practices forming
One dry one seasoning of a frying, one packaging.
Extrusion is to mix material by crushing, main and supplementary materials, adjust dry and wet proportion, is then fed into screw extruder
In, material carries out forced conveyance by screw rod in extruder, while being squeezed the effect of machine high temperature high pressure, and is extruded, mixes
Close, shearing, be kneaded, melting, sterilization and curing etc. a series of complex continuous processing, make starch gelatinization, crystal structure is destroyed.
Super boiling point moisture flash evapn after material is extruded out from pressure chamber, since suffered pressure becomes smaller suddenly, in material
Huge expansive force is generated for vapor, volume of material is made to swell increase suddenly, forms loose reticular structure, and fast rapid-curing cutback
Dry sizing.
The present invention provides a kind of cyclodextrin inclusion compound and preparation method thereof for dilated food, adds cyclodextrin and color glycosides mentions
It takes object that inclusion compound is prepared, the inoxidizability and health care characteristics of fruit and vegetable crisp chip can be dramatically increased, simultaneously because color glycosides extracts
Object is included in cyclodextrin, will not influence the color and mouthfeel of fruit and vegetable crisp chip.
Summary of the invention
The cyclodextrin inclusion compound and preparation method thereof that the purpose of the present invention is to provide a kind of for dilated food.
The present invention uses following technological means:
A kind of preparation method of the cyclodextrin inclusion compound for dilated food, is added water for dextrin, is heated to 60~80 DEG C, stirs
It mixes uniformly mixed；Then, under stiring, Anthocyanin-rich Extract is added, is naturally cooling to 20~30 DEG C, after being uniformly mixed
To inclusion slurries；Will inclusion slurry freeze it is dry to get.
Preferably, the preparation method of the cyclodextrin inclusion compound for dilated food, it is characterised in that: by 400~600mg
Dextrin is placed in reaction vessel, and 40~60mL water is added, and is heated to 60~80 DEG C, is stirred 20~50 minutes；Then, in stirring shape
Under state, 50~100mg Anthocyanin-rich Extract is added, after being naturally cooling to 20~30 DEG C, stirring 12~24 hours, obtains inclusion slurry
Liquid；It is dry that slurry freeze will be included, obtained.
The dextrin is beta-cyclodextrin or 2-HP-BETA-CD.
The Anthocyanin-rich Extract the preparation method comprises the following steps: weigh 80~120g of black tiger pericarp, be added and contain 0.5~3wt%
Ethanol solution hydrochloride 1000mL impregnates 36~52 hours in a dark environment；Then it extracts 1~3 time, uses in 35~50 DEG C
200~400 mesh filter-cloth filterings, merging filtrate remove ethyl alcohol under conditions of 40~55 DEG C, 0.01~0.05MPa of absolute pressure,
Obtain concentrate；By AB-8 macroreticular resin on concentrate, after anthocyanin is adsorbed completely, with the mass fraction of 4~7 times of column volumes
0.5~2% hydrochloric acid cleans pillar, then with the ethyl alcohol of volume fraction 65~80% (containing 1%HCl) parsing anthocyanin, collects
Eluent；Eluent is removed into solvent under conditions of 45~60 DEG C, 0.01~0.05MPa of absolute pressure, is freeze-dried, obtains
Black tiger Anthocyanin-rich Extract.
The condition of the freeze-drying is pre-freezing temperature -85~-70 DEG C, and the pre-freeze time 1.5~3 hours, freezing was warm
- 70~-60 DEG C of degree cooling time 30~45 hours, freezes 100~300Pa of pressure.
The invention also discloses a kind of above-mentioned cyclodextrin inclusion compound for dilated food, using above-mentioned for dilated food
The preparation method of cyclodextrin inclusion compound is prepared.
The invention also discloses application of the above-mentioned cyclodextrin inclusion compound for dilated food in preparation low fat fruit and vegetable crisp chip.
Concrete application is as follows:
A kind of processing method of low fat fruit and vegetable crisp chip, comprising the following steps:
Step a raw material selection: select fresh fruits and vegetables as raw material；
Step b ethanol vapor: fruits and vegetables are placed in closed environment, under the conditions of 20~25 DEG C of temperature, with 100~1000 μ
The ethanol vapor of L/L is handled 5~7 hours；Then fruits and vegetables are taken out, is placed in ventilated environment and places 1~2 hour, obtain ethyl alcohol
Fruits and vegetables after stifling；
Step c color protection presses down enzymatic treatment: the fruits and vegetables after ethanol vapor being impregnated 30~50 seconds in color protection suppression enzymatic treatment liquid, are taken
Out, it drains, the fruits and vegetables after obtaining color protection suppression enzyme；
Step d curing: the fruits and vegetables after color protection to be pressed down to enzyme cure；
Step e is ground into mud: the fruits and vegetables after curing being ground into mud, obtain fruit-and-vegetable puree；
Step f adds auxiliary material: into fruit-and-vegetable puree, addition is used for cyclodextrin inclusion compound, whey powder and the Semen Tritici aestivi fiber of dilated food
Element is uniformly mixed, obtains mixture；Wherein fruit-and-vegetable puree, cyclodextrin inclusion compound, whey powder and the Semen Tritici aestivi fiber element for dilated food
Weight ratio be (30~40): (5~10): (2~5): (0.5~2)；
Step g molding: mixture is pressed into composite sheet；
Step h extruding: by composite sheet extruding；
Step i is dry: the composite sheet after extruding is dry, obtain the low fat fruit and vegetable crisp chip.
The processing method of low fat fruit and vegetable crisp chip is not only suitable for the harder fruits and vegetables of quality, is also applied for the softer fruits and vegetables of quality.
The fruits and vegetables include carrot, potato, blueberry, mushroom, celery, green capsicum, beet, potato, pears, pineapple, sweet
One of blue, blue flower in west is a variety of.
The mode of the fruits and vegetables curing includes microwave ripening, vacuum frying curing and cooking aging.
Wherein, the temperature of fried curing is 100~110 DEG C, and absolute pressure is 0.08~0.09MPa, deep-fat frying time 15-
20 minutes.
The composition of the color protection suppression enzymatic treatment liquid are as follows: 0.2~0.3wt% of citric acid, 0.001~0.01wt% of zinc acetate,
0.1~0.4wt% of polyoxometallate, surplus are onions extracting liquid.
The polyoxometallate is the compound of one or more of phosphotungstate, boron tungstate, silicotungstate.It is excellent
Selection of land, the polyoxometallate are the mixture that phosphotungstate and boron tungstate are formed with mass ratio 1:1.
Onions extracting liquid can both be obtained with reference to method in the prior art, can also be made by oneself.
The onions extracting liquid the preparation method comprises the following steps: take fresh onion, after the onion tissues for peelling off necrosis, onion is cut
Block, homogenate obtain onion slurries；According to volume ratio 1:(0.8~1.1) phosphate-buffered of pH 6.8 is added into onion slurries
Liquid extracts 2~5 hours at 40~60 DEG C, and filtering takes filtrate；Filtrate is centrifuged, supernatant liquor is taken, it is spare.
The Anthocyanin-rich Extract specifically uses black tiger Anthocyanin-rich Extract, preparation process are as follows: weighs black tiger fruit
The 1000mL of ethanol solution hydrochloride containing 1wt% is added in skin 100g, impregnates 48 hours in a dark environment；Then 3 are extracted in 40 DEG C
Secondary, using 200 mesh filter-cloth filterings, merging filtrate removes ethyl alcohol under conditions of 50 DEG C, absolute pressure 0.03MPa, is concentrated
Liquid；By AB-8 macroreticular resin on concentrate, after anthocyanin is adsorbed completely, the hydrochloric acid with the mass fraction 1% of 6 times of column volumes is clear
Pillar is washed, then with the ethyl alcohol of volume fraction 70% (containing 1%HCl) parsing anthocyanin, collects eluent；By eluent 50
DEG C, remove solvent under conditions of absolute pressure 0.03MPa, be freeze-dried, obtain black tiger Anthocyanin-rich Extract.
The inclusion compound better effect of 2-HP-BETA-CD and color glucoside extract, the reason is that: first, 2- hydroxypropyl-
Beta-cyclodextrin is obtained by beta-cyclodextrin hydroxypropylation, and the rigid structure and annular hydrogen bond of beta-cyclodextrin are destroyed, water-soluble
More preferably, and between color glucoside extract and cyclodextrin intermolecular hydrogen bonding is formed, so that its solubility increases, so opposite beta-cyclodextrin
The solubility of inclusion compound, 2-HP-BETA-CD inclusion compound is higher；Second, the molecule of 2-HP-BETA-CD is in close
Cage modle, can on long axis direction extended cavity volume, that is, expand the size range being suitable for by inclusion guest molecule；
And the secondary hydroxyl of 2- hydroxyl propyl beta cyclodextrin can form hydrogen bond between the hydroxyl on the aromatic ring of color glucoside extract, thus anti-
Oxidation activity and stability are stronger.
The cyclodextrin inclusion compound for being used for dilated food of the invention is applied in the preparation of low fat fruit and vegetable crisp chip, is prepared
Low fat fruit and vegetable crisp chip there is good quality, nutrition abundant and unique flavor, there are also crisp mouthfeel and beneficial guarantor
Strong effect.
Specific embodiment
Raw material is described below in embodiment:
Carrot, kind are that wind resistance is red.
Whey powder is prepared with reference to 201610732731.4 embodiment one.
Semen Tritici aestivi fiber element, Shaanxi Tian Zhirun Biotechnology Co., Ltd provide.
Beta-cyclodextrin, No. CAS: 7585-39-9.
Citric acid, No. CAS: 77-92-9.
Zinc acetate, No. CAS: 557-34-6.
The chemical formula of phosphotungstate used in embodiment is Na3PW12O40, synthesize according to the following steps: by 250g
Na2WO4·2H2O is dissolved in 500mL water, and the concentrated phosphoric acid of 210mL mass fraction 85% is added, is heated to reflux 4 hours, in heat
Bromine is added in solution, solution is made to become glassy yellow from green；Bright yellow solution is cooled to 30 DEG C, 40g KCl is added, with
2000 revs/min are centrifuged 5 minutes, collect bottom precipitation；Bottom precipitation is dissolved in 250mL, in 80 DEG C of water, is naturally cooled to
20 DEG C, after placing 4 hours, using 200 mesh filter-cloth filterings, obtain filtrate；25g KCl is added, into filtrate with 2000 revs/min
Bottom solid is collected in centrifugation 5 minutes；Bottom solid is dried 2d days in air, 200mL is dissolved in, in 40 DEG C of water, uses matter
The salt acid for adjusting pH of score 1% is measured to 2, drying, obtains Na under conditions of 40 DEG C, absolute pressure 0.07MPa3PW12O40。
The phosphate buffer of pH 6.8 takes the potassium dihydrogen phosphate 250mL of 0.2mol/L, adds the hydrogen-oxygen of 0.2mol/L
Change sodium solution 118mL, be diluted with water to 1000mL, shake up to get.
2-HP-BETA-CD, No. CAS: 128446-35-5.
The chemical formula of boron tungstate used in embodiment is α-K5BW12O40, synthesize according to the following steps: by 2g
Na2WO4·2H2O is dissolved in 20mL water, and 0.1g H is added under stirring3BO3, obtain mixed liquor；With the hydrochloric acid of 6mol/L
Solution adjusts the pH to 6 of mixed liquor, is heated to boiling and is kept for 6 hours, during which supplements water at any time；After the completion of above-mentioned steps, use
200 mesh filter-cloth filterings collect filtrate；Filtrate is adjusted into pH to 2 with the hydrochloric acid solution of 6mol/L, heating is boiled 0.5 hour；Finally
0.4g KCl is added, is centrifuged 5 minutes with 2000 revs/min, collects bottom precipitation；After bottom precipitation is washed with ether,
It is recrystallized in 10mL, 60 DEG C of water, obtains α-K5BW12O40。
In embodiment, the design parameter of freeze-drying are as follows: -85 DEG C of pre-freezing temperature, pre-freeze time 2 h, cryogenic temperature -
70 DEG C, cooling time 36 hours, freeze pressure 100Pa.
In order to be further explained to the present invention, the concrete operations process of airflow puffing are as follows: extremely by composite sheet predrying
Water content reaches 20~25wt%；Composite sheet after predrying is put into Bulking tank, hatch door is locked, starts air compressor,
The pressure relief valve between Bulking tank and vacuum tank is closed, material is heated by the vapor in the coil pipe of Bulking tank,
Vacuum tank is vacuumized, extruding pressure inside the tank and vacuum tank internal pressure power keep certain pressure difference, so that Bulking tank Nei Wenduda
To swelling temperature and keep certain puffing time；Air pressure opened Bulking tank and vacuum in Bulking tank are controlled by air compressor
Relief valve between tank, raw material instantaneous expansion and start vacuum drying cooling water will be passed through in jet chimney rapidly, temperature drops
To evacuation temperature, cooling water is closed；Evacuation temperature is kept until evacuating the evacuated time for terminating to keep certain, is passed through cooling water
Room temperature is cooled the temperature to, gas bleeder valve is closed；The gas valve on Bulking tank is opened, after restoring normal pressure, Bulking tank is opened, takes out sample
Product, puffing process terminate.In embodiment, the parameter of airflow puffing are as follows: moisture content 24% after predrying, stops by 125 DEG C of swelling temperature
10 minutes stagnant time, 80 DEG C of evacuation temperature, evacuated time 160 minutes, pressure difference 0.3MPa.
Embodiment 1
The processing method of low fat fruit and vegetable crisp chip, comprising the following steps:
Step a raw material selection: select fresh carrot as raw material；
Carrot: being cut into the thin slice of thickness 2cm by step b curing, and being baked 15 minutes using the micro-wave oven of power 1200W makes it
Curing；
Step c is ground into mud: the carrot meal after curing being broken into mud, obtains mashed carrot；
Step d adds auxiliary material: adding beta-cyclodextrin, whey powder and Semen Tritici aestivi fiber element into mashed carrot, is uniformly mixed, obtains
To mixture；The mashed carrot, beta-cyclodextrin, whey powder and Semen Tritici aestivi fiber element weight ratio be 39:6:4:1；
Step e molding: mixture is pressed into thickness 5mm composite sheet using tablet press machine；
Step f extruding: by composite sheet airflow puffing；
Step g is dry: by the composite sheet infra-red drying after airflow puffing, 80 DEG C of infra-red drying temperature, and irradiation distance
120mm obtains the low fat fruit and vegetable crisp chip.
Embodiment 2
The processing method of low fat fruit and vegetable crisp chip, comprising the following steps:
Step a raw material selection: select fresh carrot as raw material；
Step b ethanol vapor: carrot is placed in closed room, under the conditions of 25 DEG C of temperature, with the ethyl alcohol of 400 μ L/L
Aqueous solution suffocating treatment 6 hours；Then carrot is taken out, is placed in ventilated environment and places 2 hours, after obtaining ethanol vapor
Carrot；
Step c curing: the carrot after ethanol vapor is cut into the thin slice of thickness 2cm, uses the micro-wave oven of power 1200W
Make its curing within roasting 15 minutes；
Step d is ground into mud: the carrot meal after curing being broken into mud, obtains mashed carrot；
Step e adds auxiliary material: adding beta-cyclodextrin, whey powder and Semen Tritici aestivi fiber element into mashed carrot, is uniformly mixed, obtains
To mixture；The mashed carrot, beta-cyclodextrin, whey powder and Semen Tritici aestivi fiber element weight ratio be 39:6:4:1；
Step f molding: mixture is pressed into thickness 5mm composite sheet using tablet press machine；
Step g extruding: by composite sheet airflow puffing；
Step h is dry: by the composite sheet infra-red drying after airflow puffing, 80 DEG C of infra-red drying temperature, and irradiation distance
120mm obtains the low fat fruit and vegetable crisp chip.
Embodiment 3
The processing method of low fat fruit and vegetable crisp chip, comprising the following steps:
Step a raw material selection: select fresh carrot as raw material；
Step b ethanol vapor: carrot is placed in closed room, under the conditions of 25 DEG C of temperature, with the ethyl alcohol of 400 μ L/L
Aqueous solution suffocating treatment 6 hours；Then carrot is taken out, is placed in ventilated environment and places 2 hours, after obtaining ethanol vapor
Carrot；
Step c color protection presses down enzymatic treatment: the carrot after ethanol vapor being impregnated 30 seconds in color protection suppression enzymatic treatment liquid, is taken
Out, it drains, the carrot after obtaining color protection suppression enzyme；
Step d curing: the carrot after color protection to be pressed down to enzyme is cut into the thin slice of thickness 2cm, uses the micro-wave oven of power 1200W
Make its curing within roasting 15 minutes；
Step e is ground into mud: the carrot meal after curing being broken into mud, obtains mashed carrot；
Step f adds auxiliary material: adding beta-cyclodextrin, whey powder and Semen Tritici aestivi fiber element into mashed carrot, is uniformly mixed, obtains
To mixture；The mashed carrot, beta-cyclodextrin, whey powder and Semen Tritici aestivi fiber element weight ratio be 39:6:4:1；
Step g molding: mixture is pressed into thickness 5mm composite sheet using tablet press machine；
Step h extruding: by composite sheet airflow puffing；
Step i is dry: by the composite sheet infra-red drying after airflow puffing, 80 DEG C of infra-red drying temperature, and irradiation distance
120mm obtains the low fat fruit and vegetable crisp chip.
The composition of the color protection suppression enzymatic treatment liquid are as follows: citric acid 0.3wt%, zinc acetate 0.01wt%, surplus are water.It will be each
Raw material, which is uniformly mixed, presses down enzymatic treatment liquid up to color protection.
Embodiment 4
The processing method of low fat fruit and vegetable crisp chip, comprising the following steps:
Step a raw material selection: select fresh carrot as raw material；
Step b ethanol vapor: carrot is placed in closed room, under the conditions of 25 DEG C of temperature, with the ethyl alcohol of 400 μ L/L
Aqueous solution suffocating treatment 6 hours；Then carrot is taken out, is placed in ventilated environment and places 2 hours, after obtaining ethanol vapor
Carrot；
Step c color protection presses down enzymatic treatment: the carrot after ethanol vapor being impregnated 30 seconds in color protection suppression enzymatic treatment liquid, is taken
Out, it drains, the carrot after obtaining color protection suppression enzyme；
Step d curing: the carrot after color protection to be pressed down to enzyme is cut into the thin slice of thickness 2cm, uses the micro-wave oven of power 1200W
Make its curing within roasting 15 minutes；
Step e is ground into mud: the carrot meal after curing being broken into mud, obtains mashed carrot；
Step f adds auxiliary material: adding beta-cyclodextrin, whey powder and Semen Tritici aestivi fiber element into mashed carrot, is uniformly mixed, obtains
To mixture；The mashed carrot, beta-cyclodextrin, whey powder and Semen Tritici aestivi fiber element weight ratio be 39:6:4:1；
Step g molding: mixture is pressed into thickness 5mm composite sheet using tablet press machine；
Step h extruding: by composite sheet airflow puffing；
Step i is dry: by the composite sheet infra-red drying after airflow puffing, 80 DEG C of infra-red drying temperature, and irradiation distance
120mm obtains the low fat fruit and vegetable crisp chip.
The composition of the color protection suppression enzymatic treatment liquid are as follows: citric acid 0.3wt%, zinc acetate 0.01wt%, phosphotungstate
0.2wt%, surplus are onions extracting liquid.Each raw material is uniformly mixed and presses down enzymatic treatment liquid up to color protection.
The onions extracting liquid the preparation method comprises the following steps: take fresh onion, after the onion tissues for peelling off necrosis, onion is cut
Block obtains onion slurries with 4000 turns/powder homogenate 3 minutes；The phosphorus of pH 6.8 is added into onion slurries according to volume ratio 1:1
Phthalate buffer extracts 2 hours at 40 DEG C, using 100 mesh filter-cloth filterings, takes filtrate；By filtrate with 3000 revs/min of centrifugations 20
Minute, supernatant liquor is taken, it is spare.
Embodiment 5
The processing method of low fat fruit and vegetable crisp chip, comprising the following steps:
Step a raw material selection: select fresh carrot as raw material；
Step b ethanol vapor: carrot is placed in closed room, under the conditions of 25 DEG C of temperature, with the ethyl alcohol of 400 μ L/L
Aqueous solution suffocating treatment 6 hours；Then carrot is taken out, is placed in ventilated environment and places 2 hours, after obtaining ethanol vapor
Carrot；
Step c color protection presses down enzymatic treatment: the carrot after ethanol vapor being impregnated 30 seconds in color protection suppression enzymatic treatment liquid, is taken
Out, it drains, the carrot after obtaining color protection suppression enzyme；
Step d curing: the carrot after color protection to be pressed down to enzyme is cut into the thin slice of thickness 2cm, uses the micro-wave oven of power 1200W
Make its curing within roasting 15 minutes；
Step e is ground into mud: the carrot meal after curing being broken into mud, obtains mashed carrot；
Step f adds auxiliary material: into mashed carrot, addition is fine for the cyclodextrin inclusion compound, whey powder and wheat of dilated food
Dimension element, is uniformly mixed, obtains mixture；The mashed carrot, cyclodextrin inclusion compound, whey powder and the wheat fibre for dilated food
The weight ratio of dimension element is 39:6:4:1；
Step g molding: mixture is pressed into thickness 5mm composite sheet using tablet press machine；
Step h extruding: by composite sheet airflow puffing；
Step i is dry: by the composite sheet infra-red drying after airflow puffing, 80 DEG C of infra-red drying temperature, and irradiation distance
120mm obtains the low fat fruit and vegetable crisp chip.
The composition of the color protection suppression enzymatic treatment liquid are as follows: citric acid 0.3wt%, zinc acetate 0.01wt%, phosphotungstate
0.2wt%, surplus are onions extracting liquid.Each raw material is uniformly mixed and presses down enzymatic treatment liquid up to color protection.
The onions extracting liquid the preparation method comprises the following steps: take fresh onion, after the onion tissues for peelling off necrosis, onion is cut
Block obtains onion slurries with 4000 turns/powder homogenate 3 minutes；The phosphorus of pH 6.8 is added into onion slurries according to volume ratio 1:1
Phthalate buffer extracts 2 hours at 40 DEG C, using 100 mesh filter-cloth filterings, takes filtrate；By filtrate with 3000 revs/min of centrifugations 20
Minute, supernatant liquor is taken, it is spare.
The preparation process of the cyclodextrin inclusion compound for dilated food are as follows: 500mg beta-cyclodextrin is placed in reaction vessel
In, 60mL distilled water is added, is heated to 70 DEG C with 2 DEG C/min, is stirred 30 minutes with 100 revs/min；Then, in stirring
Under, 100mg Anthocyanin-rich Extract is added, is naturally cooling to 20 DEG C, after stirring 18 hours with 100 revs/min, obtains inclusion slurry
Liquid；Slurry freeze drying will be included, the cyclodextrin inclusion compound for being used for dilated food is obtained.
The Anthocyanin-rich Extract specifically uses black tiger Anthocyanin-rich Extract, preparation process are as follows: weighs black tiger fruit
The 1000mL of ethanol solution hydrochloride containing 1wt% is added in skin 100g, impregnates 48 hours in a dark environment；Then 3 are extracted in 40 DEG C
Secondary, using 200 mesh filter-cloth filterings, merging filtrate removes ethyl alcohol under conditions of 50 DEG C, absolute pressure 0.03MPa, is concentrated
Liquid；By AB-8 macroreticular resin on concentrate, after anthocyanin is adsorbed completely, the hydrochloric acid with the mass fraction 1% of 6 times of column volumes is clear
Pillar is washed, then with the ethanol water of volume fraction 70% (containing 1wt%HCl) parsing anthocyanin, collects eluent；It will elution
Liquid removes solvent under conditions of 50 DEG C, absolute pressure 0.03MPa, and freeze-drying obtains black tiger Anthocyanin-rich Extract.
Embodiment 6
The processing method of low fat fruit and vegetable crisp chip, comprising the following steps:
Step a raw material selection: select fresh carrot as raw material；
Step b ethanol vapor: carrot is placed in closed room, under the conditions of 25 DEG C of temperature, with the ethyl alcohol of 400 μ L/L
Aqueous solution suffocating treatment 6 hours；Then carrot is taken out, is placed in ventilated environment and places 2 hours, after obtaining ethanol vapor
Carrot；
Step c color protection presses down enzymatic treatment: the carrot after ethanol vapor being impregnated 30 seconds in color protection suppression enzymatic treatment liquid, is taken
Out, it drains, the carrot after obtaining color protection suppression enzyme；
Step d curing: the carrot after color protection to be pressed down to enzyme is cut into the thin slice of thickness 2cm, uses the micro-wave oven of power 1200W
Make its curing within roasting 15 minutes；
Step e is ground into mud: the carrot meal after curing being broken into mud, obtains mashed carrot；
Step f adds auxiliary material: into mashed carrot, addition is fine for the cyclodextrin inclusion compound, whey powder and wheat of dilated food
Dimension element, is uniformly mixed, obtains mixture；The mashed carrot, cyclodextrin inclusion compound, whey powder and the wheat fibre for dilated food
The weight ratio of dimension element is 39:6:4:1；
Step g molding: mixture is pressed into thickness 5mm composite sheet using tablet press machine；
Step h extruding: by composite sheet airflow puffing；
Step i is dry: by the composite sheet infra-red drying after airflow puffing, 80 DEG C of infra-red drying temperature, and irradiation distance
120mm obtains the low fat fruit and vegetable crisp chip.
The composition of the color protection suppression enzymatic treatment liquid are as follows: citric acid 0.3wt%, zinc acetate 0.01wt%, phosphotungstate
0.2wt%, surplus are onions extracting liquid.Each raw material is uniformly mixed and presses down enzymatic treatment liquid up to color protection.
The onions extracting liquid the preparation method comprises the following steps: take fresh onion, after the onion tissues for peelling off necrosis, onion is cut
Block obtains onion slurries with 4000 turns/powder homogenate 3 minutes；The phosphorus of pH 6.8 is added into onion slurries according to volume ratio 1:1
Phthalate buffer extracts 2 hours at 40 DEG C, using 100 mesh filter-cloth filterings, takes filtrate；By filtrate with 3000 revs/min of centrifugations 20
Minute, supernatant liquor is taken, it is spare.
The preparation process of the cyclodextrin inclusion compound for dilated food are as follows: set 500mg 2-HP-BETA-CD
In reaction vessel, 60mL distilled water is added, is heated to 70 DEG C with 2 DEG C/min, is stirred 30 minutes with 100 revs/min；Then,
Under stirring, 100mg Anthocyanin-rich Extract is added, is naturally cooling to 20 DEG C, after being stirred 18 hours with 100 revs/min, obtains
To inclusion slurries；Slurry freeze drying will be included, the cyclodextrin inclusion compound for being used for dilated food is obtained.
The Anthocyanin-rich Extract specifically uses black tiger Anthocyanin-rich Extract, preparation process are as follows: weighs black tiger fruit
The 1000mL of ethanol solution hydrochloride containing 1wt% is added in skin 100g, impregnates 48 hours in a dark environment；Then 3 are extracted in 40 DEG C
Secondary, using 200 mesh filter-cloth filterings, merging filtrate removes ethyl alcohol under conditions of 50 DEG C, absolute pressure 0.03MPa, is concentrated
Liquid；By AB-8 macroreticular resin on concentrate, after anthocyanin is adsorbed completely, the hydrochloric acid with the mass fraction 1% of 6 times of column volumes is clear
Pillar is washed, then with the ethanol water of volume fraction 70% (containing 1wt%HCl) parsing anthocyanin, collects eluent；It will elution
Liquid removes solvent under conditions of 50 DEG C, absolute pressure 0.03MPa, and freeze-drying obtains black tiger Anthocyanin-rich Extract.
Embodiment 7
The processing method of low fat fruit and vegetable crisp chip, comprising the following steps:
Step a raw material selection: select fresh carrot as raw material；
Step b ethanol vapor: carrot is placed in closed room, under the conditions of 25 DEG C of temperature, with the ethyl alcohol of 400 μ L/L
Aqueous solution suffocating treatment 6 hours；Then carrot is taken out, is placed in ventilated environment and places 2 hours, after obtaining ethanol vapor
Carrot；
Step c color protection presses down enzymatic treatment: the carrot after ethanol vapor being impregnated 30 seconds in color protection suppression enzymatic treatment liquid, is taken
Out, it drains, the carrot after obtaining color protection suppression enzyme；
Step d curing: the carrot after color protection to be pressed down to enzyme is cut into the thin slice of thickness 2cm, uses the micro-wave oven of power 1200W
Make its curing within roasting 15 minutes；
Step e is ground into mud: the carrot meal after curing being broken into mud, obtains mashed carrot；
Step f adds auxiliary material: into mashed carrot, addition is fine for the cyclodextrin inclusion compound, whey powder and wheat of dilated food
Dimension element, is uniformly mixed, obtains mixture；The mashed carrot, cyclodextrin inclusion compound, whey powder and the wheat fibre for dilated food
The weight ratio of dimension element is 39:6:4:1；
Step g molding: mixture is pressed into thickness 5mm composite sheet using tablet press machine；
Step h extruding: by composite sheet airflow puffing；
Step i is dry: by the composite sheet infra-red drying after airflow puffing, 80 DEG C of infra-red drying temperature, and irradiation distance
120mm obtains the low fat fruit and vegetable crisp chip.
The composition of the color protection suppression enzymatic treatment liquid are as follows: citric acid 0.3wt%, zinc acetate 0.01wt%, boron tungstate
0.2wt%, surplus are onions extracting liquid.Each raw material is uniformly mixed and presses down enzymatic treatment liquid up to color protection.
The onions extracting liquid the preparation method comprises the following steps: take fresh onion, after the onion tissues for peelling off necrosis, onion is cut
Block obtains onion slurries with 4000 turns/powder homogenate 3 minutes；The phosphorus of pH 6.8 is added into onion slurries according to volume ratio 1:1
Phthalate buffer extracts 2 hours at 40 DEG C, using 100 mesh filter-cloth filterings, takes filtrate；By filtrate with 3000 revs/min of centrifugations 20
Minute, supernatant liquor is taken, it is spare.
The preparation process of the cyclodextrin inclusion compound for dilated food are as follows: set 500mg 2-HP-BETA-CD
In reaction vessel, 60mL distilled water is added, is heated to 70 DEG C with 2 DEG C/min, is stirred 30 minutes with 100 revs/min；Then,
Under stirring, 100mg Anthocyanin-rich Extract is added, is naturally cooling to 20 DEG C, after being stirred 18 hours with 100 revs/min, obtains
To inclusion slurries；Slurry freeze drying will be included, the cyclodextrin inclusion compound for being used for dilated food is obtained.
The Anthocyanin-rich Extract specifically uses black tiger Anthocyanin-rich Extract, preparation process are as follows: weighs black tiger fruit
The 1000mL of ethanol solution hydrochloride containing 1wt% is added in skin 100g, impregnates 48 hours in a dark environment；Then 3 are extracted in 40 DEG C
Secondary, using 200 mesh filter-cloth filterings, merging filtrate removes ethyl alcohol under conditions of 50 DEG C, absolute pressure 0.03MPa, is concentrated
Liquid；By AB-8 macroreticular resin on concentrate, after anthocyanin is adsorbed completely, the hydrochloric acid with the mass fraction 1% of 6 times of column volumes is clear
Pillar is washed, then with the ethanol water of volume fraction 70% (containing 1wt%HCl) parsing anthocyanin, collects eluent；It will elution
Liquid removes solvent under conditions of 50 DEG C, absolute pressure 0.03MPa, and freeze-drying obtains black tiger Anthocyanin-rich Extract.
Embodiment 8
The processing method of low fat fruit and vegetable crisp chip, comprising the following steps:
Step a raw material selection: select fresh carrot as raw material；
Step b ethanol vapor: carrot is placed in closed room, under the conditions of 25 DEG C of temperature, with the ethyl alcohol of 400 μ L/L
Aqueous solution suffocating treatment 6 hours；Then carrot is taken out, is placed in ventilated environment and places 2 hours, after obtaining ethanol vapor
Carrot；
Step c color protection presses down enzymatic treatment: the carrot after ethanol vapor being impregnated 30 seconds in color protection suppression enzymatic treatment liquid, is taken
Out, it drains, the carrot after obtaining color protection suppression enzyme；
Step d curing: the carrot after color protection to be pressed down to enzyme is cut into the thin slice of thickness 2cm, uses the micro-wave oven of power 1200W
Make its curing within roasting 15 minutes；
Step e is ground into mud: the carrot meal after curing being broken into mud, obtains mashed carrot；
Step f adds auxiliary material: into mashed carrot, addition is fine for the cyclodextrin inclusion compound, whey powder and wheat of dilated food
Dimension element, is uniformly mixed, obtains mixture；The mashed carrot, cyclodextrin inclusion compound, whey powder and the wheat fibre for dilated food
The weight ratio of dimension element is 39:6:4:1；
Step g molding: mixture is pressed into thickness 5mm composite sheet using tablet press machine；
Step h extruding: by composite sheet airflow puffing；
Step i is dry: by the composite sheet infra-red drying after airflow puffing, 80 DEG C of infra-red drying temperature, and irradiation distance
120mm obtains the low fat fruit and vegetable crisp chip.
The composition of the color protection suppression enzymatic treatment liquid are as follows: citric acid 0.3wt%, zinc acetate 0.01wt%, polyoxometallate
0.2wt%, surplus are onions extracting liquid.Wherein, the polyoxometallate is by phosphotungstate and boron tungstate with mass ratio 1:1
The mixture of composition.Each raw material is uniformly mixed and presses down enzymatic treatment liquid up to color protection.
The onions extracting liquid the preparation method comprises the following steps: take fresh onion, after the onion tissues for peelling off necrosis, onion is cut
Block obtains onion slurries with 4000 turns/powder homogenate 3 minutes；The phosphorus of pH 6.8 is added into onion slurries according to volume ratio 1:1
Phthalate buffer extracts 2 hours at 40 DEG C, using 100 mesh filter-cloth filterings, takes filtrate；By filtrate with 3000 revs/min of centrifugations 20
Minute, supernatant liquor is taken, it is spare.
The preparation process of the cyclodextrin inclusion compound for dilated food are as follows: set 500mg 2-HP-BETA-CD
In reaction vessel, 60mL distilled water is added, is heated to 70 DEG C with 2 DEG C/min, is stirred 30 minutes with 100 revs/min；Then,
Under stirring, 100mg Anthocyanin-rich Extract is added, is naturally cooling to 20 DEG C, after being stirred 18 hours with 100 revs/min, obtains
To inclusion slurries；Slurry freeze drying will be included, the cyclodextrin inclusion compound for being used for dilated food is obtained.
The Anthocyanin-rich Extract specifically uses black tiger Anthocyanin-rich Extract, preparation process are as follows: weighs black tiger fruit
The 1000mL of ethanol solution hydrochloride containing 1wt% is added in skin 100g, impregnates 48 hours in a dark environment；Then 3 are extracted in 40 DEG C
Secondary, using 200 mesh filter-cloth filterings, merging filtrate removes ethyl alcohol under conditions of 50 DEG C, absolute pressure 0.03MPa, is concentrated
Liquid；By AB-8 macroreticular resin on concentrate, after anthocyanin is adsorbed completely, the hydrochloric acid with the mass fraction 1% of 6 times of column volumes is clear
Pillar is washed, then with the ethanol water of volume fraction 70% (containing 1wt%HCl) parsing anthocyanin, collects eluent；It will elution
Liquid removes solvent under conditions of 50 DEG C, absolute pressure 0.03MPa, and freeze-drying obtains black tiger Anthocyanin-rich Extract.
Effect example 1
To the micro- of the low fat fruit and vegetable crisp chip being prepared in Examples 1 to 8 using the cyclodextrin inclusion compound for dilated food
Biological content is detected, and concrete outcome is shown in Table 1.
The measurement of total plate count is carried out according to GB4789.2-94.
The measurement of coliform is carried out according to SN0169.
The measurement of pathogenic bacteria is carried out according to GB4789.
1 microorganism detection result table of table
| Project | Examples 1 to 8 | National standard |
| Total plate count (cfu/g) | ≤1500 | ≤2000 |
| Coliform (MPN/100g) | ≤40 | ≤90 |
| Pathogenic bacteria | It is not detected | It is not detected |
Effect example 2
To the low fat fruit and vegetable crisp chip being prepared in Examples 1 to 8 using the cyclodextrin inclusion compound for dilated food with GB/
T22699-2008 is evaluation reference, carries out organoleptic properties evaluation, and concrete outcome is shown in Table 2.Sensory evaluation criteria is as follows:
2 organoleptic properties testing result table of table
From table 2 it can be seen that the comprehensive quality of fruit and vegetable crisp chip can be improved by ethanol vapor before fruits and vegetables curing, thus it is speculated that
Its reason may be the loss that ethanol vapor can reduce nutritional ingredient in fruits and vegetables, regulates and controls glycometabolism, maintains higher solubility
Sugar level delays the brown stain and yellow of fruits and vegetables.
Effect example 3
To the swollen of the low fat fruit and vegetable crisp chip being prepared in Examples 1 to 6 using the cyclodextrin inclusion compound for dilated food
Change degree and water content are measured, and concrete outcome is shown in Table 3.
The measurement of puffed degree uses specific volume method, is carried out with the method for row's millet.
The specific volume of composite sheet before puffed degree=(specific volume of composite sheet before specific volume-extruding of composite sheet after extruding)/extruding.
The measurement of moisture content is carried out with reference to GB5009.3-2003 using direct drying method.
Specific test result is shown in Table 3.
3 puffed degree of table and water cut test result table
| Puffed degree | Moisture content (%) | |
| Embodiment 1 | 1.11 | 8.72 |
| Embodiment 2 | 1.30 | 5.98 |
| Embodiment 3 | 1.39 | 5.41 |
| Embodiment 4 | 1.45 | 4.72 |
| Embodiment 5 | 1.52 | 4.35 |
| Embodiment 6 | 1.54 | 3.48 |
Effect example 4
Guarantor to the low fat fruit and vegetable crisp chip being prepared in Examples 1 to 8 using the cyclodextrin inclusion compound for dilated food
Health-care function is measured, and concrete outcome is shown in Table 4.
90 male SD rats (being purchased from Suzhou gires prestige Biotechnology Co., Ltd, weigh 200 ± 5g) are randomly divided into 9
Group, every group 10, raise in 22 ± 2 DEG C of room temperature, relative humidity 55 ± 5% animal house in, daily illumination 12h.Rat is daily
Low fat fruit and vegetable crisp chip 36mg is taken, pulverizes low fat fruit and vegetable crisp chip when taking, and in 15mL distilled water.Control group is fed daily
15mL distilled water；Experimental group and control group are normally raised during being administered.After taking 8 weeks, Rat Septal curfew food, ether is put to death.The heart
It is dirty to take blood, total cholesterol in serum and total content of triglyceride are tested.Total cholesterol is surveyed using COD-PAP method in serum
It is fixed, it is directly proportional to the content of triglycerides according to quinones shade；Total content of triglyceride using GPO-PAP method into
Row measurement.
Specific test result is shown in Table 4.
4 healthcare function test result table of table
One of the present invention and the innovation of the prior art are, common in addition to using in the composition of color protection suppression enzymatic treatment liquid
Citric acid and zinc acetate outside, also addition onions extracting liquid and polyoxometallate.Polyoxometallate can inhibit polyphenol oxygen
Change the activity of enzyme, and the volatile materials in onions extracting liquid is other than the activity for inhibiting enzyme, but the centre with enzymatic reaction
Product quinone, which reacts, generates stable colourless object, the two comprehensive function avoids the loss of nutritional ingredient in fruits and vegetables, again
Improve hardness, color and the tissue of fruit and vegetable crisp chip.
The two of innovation of the invention are, that cyclodextrin and color glucoside extract are added in fruit and vegetable crisp chip is used for dilated food
Cyclodextrin inclusion compound.Color glucoside extract can dramatically increase the inoxidizability and health care characteristics of fruit and vegetable crisp chip, and due to being included
In cyclodextrin, the color and mouthfeel of fruit and vegetable crisp chip will not influence.Beta-cyclodextrin and 2- hydroxy propyl-Beta-ring paste are selected in the present invention
Both smart cyclodextrin respectively include color glucoside extract, the better effect of the latter one.
It should be appreciated that although this specification is described in terms of embodiments, but not each embodiment only includes one
A independent technical solution, for the sake of this narrating mode of specification is used for the purpose of clearly, those skilled in the art should be incited somebody to action
As a whole, the technical solutions in the various embodiments may also be suitably combined for specification, and forming those skilled in the art can
With the other embodiments of understanding.
Claims (6)
1. a kind of preparation method of the cyclodextrin inclusion compound for dilated food, which is characterized in that water is added in dextrin, is heated to 60
It~80 DEG C, is uniformly mixed；Then, under stiring, Anthocyanin-rich Extract is added, is naturally cooling to 20~30 DEG C, stirring is mixed
Inclusion slurries are obtained after closing uniformly；Will inclusion slurry freeze it is dry to get.
2. the preparation method for the cyclodextrin inclusion compound of dilated food as described in claim 1, it is characterised in that: by 400~
600mg dextrin is placed in reaction vessel, and 40~60mL water is added, and is heated to 60~80 DEG C, is stirred 20~50 minutes；Then, exist
Under stirring, 50~100mg Anthocyanin-rich Extract is added, after being naturally cooling to 20~30 DEG C, stirring 12~24 hours, obtains
Include slurries；It is dry that slurry freeze will be included, obtained.
3. the preparation method for the cyclodextrin inclusion compound of dilated food as claimed in claim 1 or 2, it is characterised in that: the paste
Essence is beta-cyclodextrin or 2-HP-BETA-CD.
4. the preparation method for the cyclodextrin inclusion compound of dilated food as claimed in claim 1 or 2, which is characterized in that the flower
Color glucoside extract the preparation method comprises the following steps: weigh 80~120g of black tiger pericarp, the ethanol solution hydrochloride containing 0.5~3wt% is added
1000mL impregnates 36~52 hours in a dark environment；Then it is extracted 1~3 time in 35~50 DEG C, using 200~400 mesh filter clothes
Filtering, merging filtrate remove ethyl alcohol under conditions of 40~55 DEG C, 0.01~0.05MPa of absolute pressure, obtain concentrate；It will
AB-8 macroreticular resin on concentrate, after anthocyanin is adsorbed completely, with the salt of the mass fraction 0.5~2% of 4~7 times of column volumes
Acid cleaning pillar collects eluent then with the ethyl alcohol of volume fraction 65~80% (containing 1%HCl) parsing anthocyanin；It will elution
Liquid removes solvent under conditions of 45~60 DEG C, 0.01~0.05MPa of absolute pressure, and freeze-drying obtains black tiger anthocyanin
Extract.
5. the preparation method for the cyclodextrin inclusion compound of dilated food as claimed in claim 1 or 2, it is characterised in that: described
The condition of freeze-drying is pre-freezing temperature -85~-70 DEG C, and the pre-freeze time 1.5~3 hours, cryogenic temperature -70~-60 DEG C freezed
Time 30~45 hours, freeze 100~300Pa of pressure.
6. a kind of cyclodextrin inclusion compound for dilated food, it is characterised in that: use and used as described in any one of Claims 1 to 5
It is prepared in the preparation method of the cyclodextrin inclusion compound of dilated food.
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| US20120070487A1 (en) * | 2010-03-24 | 2012-03-22 | Aegis Therapeutics Llc | Alkylsaccharide compositions with nutraceuticals |
| CN106198172A (en) * | 2015-04-30 | 2016-12-07 | 中国科学院大连化学物理研究所 | A kind of selective enrichment method of tree peony anthocyanins in black Fructus Lycii |
| CN108567807A (en) * | 2018-05-24 | 2018-09-25 | 新疆医科大学 | The total Anthocyanin-rich Extract of Radix seu cortex hberberidis heteropodae and its method for purifying and separating |
| CN109007834A (en) * | 2018-08-31 | 2018-12-18 | 华南理工大学 | A kind of Fructus psidii guajavae immaturus leaf extract cyclodextrin inclusion compound and the preparation method and application thereof |
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