CN109757642A - A kind of preparation method of balsam pear solid beverage - Google Patents
A kind of preparation method of balsam pear solid beverage Download PDFInfo
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- CN109757642A CN109757642A CN201910216716.8A CN201910216716A CN109757642A CN 109757642 A CN109757642 A CN 109757642A CN 201910216716 A CN201910216716 A CN 201910216716A CN 109757642 A CN109757642 A CN 109757642A
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Abstract
The present invention relates to a kind of preparation methods of balsam pear solid beverage, and in particular to the technical field of food formulation, comprising the following steps: separates the melon meat and melon seeds of balsam pear；Isolated melon meat is prepared into instant balsam pear powder；Isolated melon seeds is prepared into balsam pear micromolecule polypeptide；Auxiliary material is added in instant balsam pear powder, balsam pear micromolecule polypeptide and is prepared into balsam pear solid beverage.For the present invention using fresh bitter as raw material, melon meat prepares instant balsam pear powder by homogenate, heat preservation enzymatic hydrolysis, filtering, concentration, spray drying, and melon seeds handles through degreasing, enzymatic hydrolysis and ultrafiltration classification and balsam pear micromolecule polypeptide is made；The balsam pear solid beverage for the hypoglycemic effect that mixing instant balsam pear powder, balsam pear micromolecule polypeptide and auxiliary material are prepared by wet granulation process.Balsam pear solid beverage and acarbose, which is made, similar hypoglycemic effect, and significantly inhibits to alpha-amylase and alpha-glucosidase.
Description
Technical field
The present invention relates to the technical fields of food formulation, are specifically related to a kind of preparation method of balsam pear solid beverage.
Background technique
Balsam pear has the characteristics that efficient, low toxicity, stablizes regulating blood lipid and reducing blood sugar as a kind of common vegetables.Currently, balsam pear is main
It is consumed in the form of vegetables, product form is single, and added value is low；And fresh goods moisture is high, has and is unfavorable for storage, fortune
It is defeated, and microorganism easy to breed, cause the disadvantage that the shelf-life is short.Balsam pear pulp, balsam pear are only directed in existing document respectively
The correlative study of seed, the active constituent extraction of balsam pear freeze-dried powder and its regulating blood lipid and reducing blood sugar effect.Because the active constituent of one-component mentions
Taking technique is complicated, and the yield of product is lower, is unfavorable for the production of industry.
Summary of the invention
In order to solve the technical problems existing in the prior art, the present invention provides a kind of preparation side of balsam pear solid beverage
Method.
In order to achieve the object of the present invention, the invention adopts the following technical scheme:
The present invention provides a kind of preparation method of balsam pear solid beverage, comprising the following steps:
S1, melon meat, melon seeds separation: the melon meat and melon seeds of balsam pear are separated；
S2, it prepares instant balsam pear powder: instant balsam pear powder is made in melon meat；
S3, balsam pear micromolecule polypeptide is prepared: melon seeds is more through the obtained balsam pear small molecule of degreasing, enzymatic hydrolysis and ultrafiltration classification processing
Peptide；
The preparation of S4, balsam pear solid beverage: auxiliary material is added in instant balsam pear powder, balsam pear micromolecule polypeptide and is mixed to prepare balsam pear
Solid beverage.
Wherein, S2 prepares instant balsam pear powder and S3 prepares balsam pear micromolecule polypeptide and has no successive point, and reversed order is not
Difference can be brought to obtained balsam pear solid beverage.
Preferably, melon meat, which prepares the instant balsam pear powder, successively passes through following steps: color protection sterilization, is digested, is gone out
Enzyme, filtering and concentration.
Preferably, the color protection, the specific steps of sterilization are as follows: be sliced melon meat, after carrying out blanching processing to green tea produced in Anhui Province
Homogenate is made；It is described enzymatic hydrolysis, enzyme deactivation specific steps are as follows: in homogenate be added pulp enzyme carry out enzyme digestion reaction；To enzyme digestion reaction
Terminate, destroy the enzyme treatment is carried out to pulp enzyme after adjusting pH to setting value；The specific steps of the filtering and concentration are as follows: at enzyme deactivation
Instant balsam pear powder is made with vacuum freeze drying by being concentrated under reduced pressure in solution filtering after reason, the filtrate being obtained by filtration.Melon meat system
The step of standby instant balsam pear powder entirety are as follows: melon meat is sliced, blanching processing is carried out to green tea produced in Anhui Province；After processing be added pulp enzyme to its into
Row enzymatic hydrolysis；To the end of digesting, adjusting pH to setting value, then destroy the enzyme treatment is carried out to pulp enzyme；Solution after destroy the enzyme treatment passes through
Its filtrate of leaching, then filtrate is concentrated under reduced pressure, instant balsam pear powder is made in vacuum freeze drying.Wherein, blanching processing has
Color protection, sterilization, enzyme deactivation effect.
Preferably, the preparation method of the balsam pear micromolecule polypeptide the following steps are included: melon seeds after drying, crushing
Original squash seed meal is made；Former squash seed meal obtains degreasing squash seed meal after degreasing；Degreasing squash seed meal is configured to solution, degreasing melon seeds is molten
Papain is added in liquid to be digested, destroy the enzyme treatment is carried out to papain after the completion of enzymatic hydrolysis；It is molten after destroy the enzyme treatment
Filtrate is obtained by filtration in liquid, and filtrate separates the component that molecular weight is less than 10KDa through ultrafiltration classifying screen, is less than to molecular weight
The component of 10KDa is concentrated, is freeze-dried to obtain balsam pear micromolecule polypeptide.
Preferably, the auxiliary material includes at least one of xylitol, resistant dextrin, inulin, citric acid.
Preferably, the balsam pear solid beverage is made of by weight percentage following components: instant balsam pear powder 6-
8wt%, balsam pear micromolecule polypeptide 1-1.5wt%, xylitol 56-60wt%, resistant dextrin 19.5-20.5wt%, inulin 10-
12wt%, citric acid 2.5-3wt%.
Preferably, the condition of the blanching processing are as follows: green tea produced in Anhui Province handle 5-8min in 80-100 DEG C of hot water；The fruit
The usage amount for starching enzyme is the 0.04%-0.06% of green tea produced in Anhui Province quality, and the enzymatic hydrolysis condition of pulp enzyme is to react 80- at 48-53 DEG C
100min；The pH setting value adjusted after enzymatic hydrolysis is 3.0-5.0；The destroy the enzyme treatment condition of the pulp enzyme is in boiling water
Heat 4-6min.
Preferably, the specific steps of the original squash seed meal degreasing are as follows: by mass ratio be 1:(15-20) former melon seeds
Powder: petroleum ether mixing is extracted, and is removed upper layer petroleum ether liquid layer, is separated lower layer's insoluble matter；Lower layer again through 2-4 extraction at
Petroleum ether is removed after reason, obtains degreasing squash seed meal；The degreasing squash seed meal solution is the aqueous solution of 5-20wt%；The pawpaw egg
The additional amount of white enzyme is the 2-3% of degreasing squash seed meal quality；Papain enzymolysis condition is to digest 3-4h at 55-65 DEG C.Institute
The enzyme deactivation condition for stating papain is to heat 10min in boiling water.
Preferably, the balsam pear solid beverage the preparation method comprises the following steps: by weight percent be 6-8wt% instant balsam pear
Powder, 1-1.5wt% balsam pear micromolecule polypeptide, 56-60wt% xylitol, 19.5-20.5wt% resistant dextrin, 10-12wt% chrysanthemum
Powder, 2.5-3wt% citric acid after mixing, are added wetting agent to mixed material softwood, obtained softwood are put into the system of waving
Grain machine is pelletized, and is made after particle is dried in baking oven and is obtained balsam pear solid beverage.
The beneficial effects of the present invention are: 1), balsam pear solid beverage produced by the present invention and acarbose have similar drop
Sugared effect.Balsam pear solid beverage significantly inhibits alpha-amylase and alpha-glucosidase, and as solid is drunk
The increase inhibiting rate of material concentration is consequently increased, solid beverage ten tap compared with acarbose to alpha-glucosaccharase enzyme inhibition rate
Closely, it is seen that there is preferable function of polysaccharide.Relative to the acarbose used as hypoglycemic medicine, balsam pear drop produced by the present invention
Sugared solid beverage has pure natural, has no toxic side effect, the advantage that inhibitory effect is not influenced etc. by concentration of substrate, being one is worth out
The new product with health role of hair, and the enzyme inhibitor further researched and developed can be worth.
2), the instant balsam pear powder that the present invention is prepared first passes through blanching processing, is sliced, can effectively be added before blanching
The speed of fast enzyme dissolution.It is digested later by pulp enzyme, product is made without the enzymolysis processing instant balsam pear powder present invention in comparison
Content content with higher with total saponin content, general flavone, soluble polysaccharide and soluble protein.Pulp enzyme can
The ester hydrolysis being catalyzed in pectin depolymerization and pectin molecule, is conducive to the substances such as saponin(e in balsam pear, flavones, Polyphenols and polysaccharide
Dissolution, substantially increases the bioavilability of effective component.Constituent content measurement is carried out to instant balsam pear powder made from embodiment,
Its each component content is as shown in table 1 below:
The constituent content of 1 instant balsam pear powder of table measures
Enzyme process prepares the index determining of instant balsam pear powder Yu non-enzymolysis processing instant balsam pear powder: its test result such as 2 institute of table
Show:
2 enzyme process of table prepares the measurement result of instant balsam pear powder Yu non-enzymolysis processing instant balsam pear powder
The total saponin content of instant balsam pear powder of the present invention, general flavone, soluble more it can be seen from upper 1 data measured of table
The content constituent content with higher of sugar and soluble protein.Balsam pear after pulp enzyme enzymatic hydrolysis as can be seen from Table 2
Its total saponin content in juice, general flavone, soluble polysaccharide and soluble protein content be intended to much higher than the hardship without enzymatic hydrolysis
Melon instant powder.It can be seen that enzyme process preparation can increase the content of active principle.In addition, due to enzyme preparation have action condition it is mild,
Almost noresidue, the juice in balsam pear can be made to be fully used, reduce plant wastes, save the energy the features such as.It is modern
Zymotechnic provides the condition of optimization production for fruit and vegetable juice processing.
3), Momordica charantial mainly includes Triterpene saponins and steroidal saponins.Triterpene saponins have multiple biological activities,
Balsam pear triterpene extracts can inhibit the proliferation of 3T3.L1 PECTORAL LIMB SKELETON, so that it is stuck in the G2/M phase of cell cycle, simultaneously
It also can be reduced accumulation fatty in fat cell.Steroidal saponins (steroid glycoside) mainly have charantin
(charantin), and charantin is a kind of mixture, mainly contains B- sitosterol.After pulp enzymatic treatment, greatly improve
The amount of dissolution of B- sitosterol.
Beta Cell of islet can be protected and be repaired to bitter gourd polypeptide, promote insulin secretion；Bitter gourd polypeptide can also reduce by 2 types sugar
The blood glucose of disease is urinated, sugar tolerance is improved, reduces the concentration of serum insulin, increases the content of glycogen in liver and muscle, simultaneously also
The cholesterol, triglycerides and low-density lipoprotein white level that glycosuria sick body can be reduced, increase the content of high-density lipoprotein, adjust
Dyslipidemia metabolism.
4), molecular weight produced by the present invention 10KDa micromolecule polypeptide below its with very high enzyme inhibition activity.
5), the present invention is raw material by wet granulation process with instant balsam pear powder, bitter gourd polypeptide etc., the hypoglycemic being prepared
The balsam pear solid beverage of effect, had not only remained original nutrition, but also improved the added value of balsam pear.Using fresh bitter as raw material,
It is pure natural, have no toxic side effect, for fresh bitter food, drug and field of health care products research provide it is important it is theoretical according to
According to.
Detailed description of the invention
Fig. 1 is the survey of the external inhibition test of balsam pear solid beverage prepared by the present invention and acarbose to alpha-amylase
Test result；
Fig. 2 is that balsam pear solid beverage prepared by the present invention and acarbose test the external inhibition of alpha-glucosidase
Test result；
Fig. 3 is that unsized bitter gourd polypeptide, the molecular weight that obtains after screening are greater than 10KDa and are less than 10KDa three point
The column diagram of the other external inhibitory activity experiment inhibiting rate to alpha-glucosidase.
Specific embodiment
Technical solution of the present invention is described in further detail below in conjunction with specific embodiment and attached drawing.
Embodiment 1
The preparation method of instant balsam pear powder, balsam pear micromolecule polypeptide and balsam pear solid beverage, comprising the following steps:
Melon meat, melon seeds separation: the melon meat and melon seeds of fresh bitter are separated；
It prepares instant balsam pear powder: will be cleaned, dried after melon meat slice, by dry green tea produced in Anhui Province blanching in 90 DEG C of hot water
After 6min is completed to the color protection of green tea produced in Anhui Province, sterilization, destroy the enzyme treatment；Homogenized is carried out to green tea produced in Anhui Province and obtains balsam pear slurry, is added in balsam pear slurry
The pulp enzyme for entering to account for balsam pear quality 0.05% keeps the temperature enzymatic hydrolysis 90min at 53 DEG C to it；To the end of digesting, citric acid solution tune
PH to 4.0 is saved, destroy the enzyme treatment 5min is bathed to pulp enzyme under boiling water；Solution after destroy the enzyme treatment is filtered to take its filtrate, then
Filtrate is concentrated under reduced pressure respectively, instant balsam pear powder is made in vacuum freeze drying.
It prepares balsam pear micromolecule polypeptide: former squash seed meal is made by crush after melon seeds drying；By former squash seed meal: petroleum ether
Solid-liquid ratio be ratio degreasing for 3 times of 1:15；Upper layer petroleum ether is removed after degreasing, lower layer's insoluble matter is through naturally dry, petroleum ether
Degreasing squash seed meal is obtained after volatilization completely；After degreasing squash seed meal is configured to the solution of 10wt%, degreasing squash seed meal is accounted for
The papain of 2.5wt% keeps the temperature enzymatic hydrolysis 3h at 60 DEG C, and heating 10min carries out enzyme deactivation to papain in boiling water；It goes out
The filtrate being obtained by filtration is classified through ultrafiltration after enzyme, after screening out component of the molecular weight less than 10KDa, outsifting is distinguished
It is concentrated, is freeze-dried to obtain balsam pear micromolecule polypeptide.
The preparation of balsam pear solid beverage: by instant balsam pear powder, balsam pear micromolecule polypeptide, xylitol, resistant dextrin, inulin,
Citric acid each component is by the composition mixing of following weight percent: instant balsam pear powder 6wt%, balsam pear micromolecule polypeptide 1wt%, xylose
Alcohol 60wt%, resistant dextrin 20.5wt%, inulin 10wt%, citric acid 2.5wt%；After mixing by each component, profit is added
Obtained softwood is put into oscillating granulator and pelletized by humectant to mixed material softwood, and particle is made and is done in baking oven
Balsam pear solid beverage is obtained after dry.
Embodiment 2
The preparation method of instant balsam pear powder, balsam pear micromolecule polypeptide and balsam pear solid beverage, comprising the following steps:
Melon meat, melon seeds separation: the melon meat and melon seeds of fresh bitter are separated；
It prepares instant balsam pear powder: will be cleaned, dried after melon meat slice, by dry green tea produced in Anhui Province blanching in 80 DEG C of hot water
After 8min is completed to the color protection of green tea produced in Anhui Province, sterilization, destroy the enzyme treatment；Homogenized is carried out to green tea produced in Anhui Province and obtains balsam pear slurry, is added in balsam pear slurry
The pulp enzyme for entering to account for balsam pear quality 0.04% keeps the temperature enzymatic hydrolysis 100min at 49 DEG C to it；To the end of digesting, citric acid solution tune
PH to 3.0 is saved, destroy the enzyme treatment 4min is bathed to pulp enzyme under boiling water；Solution after destroy the enzyme treatment is filtered to take its filtrate, then
Filtrate is concentrated under reduced pressure respectively, instant balsam pear powder is made in vacuum freeze drying.
It prepares balsam pear micromolecule polypeptide: former squash seed meal is made by crush after melon seeds drying；By former squash seed meal: petroleum ether
Solid-liquid ratio be ratio degreasing for 4 times of 1:19；Upper layer petroleum ether is removed after degreasing, lower layer's insoluble matter is through naturally dry, petroleum ether
Degreasing squash seed meal is obtained after volatilization completely；After degreasing squash seed meal is configured to the solution of 10wt%, degreasing squash seed meal is accounted for
The papain of 2.5wt% keeps the temperature enzymatic hydrolysis 3h at 60 DEG C, and heating 10min carries out enzyme deactivation to papain in boiling water；It goes out
The filtrate being obtained by filtration is classified through ultrafiltration after enzyme, after screening out component of the molecular weight less than 10KDa, outsifting is distinguished
It is concentrated, is freeze-dried to obtain balsam pear micromolecule polypeptide.
The preparation of balsam pear solid beverage: by instant balsam pear powder, balsam pear micromolecule polypeptide, xylitol, resistant dextrin, inulin,
Citric acid each component is formed by following weight percent: instant balsam pear powder 8wt%, balsam pear micromolecule polypeptide 1.5wt%, xylitol
56wt%, resistant dextrin 19.5wt%, inulin 12wt%, citric acid 3wt%；After mixing by each component, wetting agent is added
To mixed material softwood, obtained softwood is put into oscillating granulator and is pelletized, after obtained particle is dried in baking oven
Obtain balsam pear solid beverage.
Embodiment 3
The preparation method of instant balsam pear powder, balsam pear micromolecule polypeptide and balsam pear solid beverage, comprising the following steps:
Melon meat, melon seeds separation: the melon meat and melon seeds of fresh bitter are separated；
It prepares instant balsam pear powder: will be cleaned, dried after melon meat slice, by dry green tea produced in Anhui Province blanching in 100 DEG C of hot water
After 5min is completed to the color protection of green tea produced in Anhui Province, sterilization, destroy the enzyme treatment；Homogenized is carried out to green tea produced in Anhui Province and obtains balsam pear slurry, is added in balsam pear slurry
The pulp enzyme for entering to account for balsam pear quality 0.05% keeps the temperature enzymatic hydrolysis 90min at 50 DEG C to it；To the end of digesting, citric acid solution tune
PH to 5.0 is saved, destroy the enzyme treatment 6min is bathed to pulp enzyme under boiling water；Solution after destroy the enzyme treatment is filtered to take its filtrate, then
Filtrate is concentrated under reduced pressure respectively, instant balsam pear powder is made in vacuum freeze drying.
It prepares balsam pear micromolecule polypeptide: former squash seed meal is made by crush after melon seeds drying；By former squash seed meal: petroleum ether
Solid-liquid ratio be ratio degreasing for 2 times of 1:18；Upper layer petroleum ether is removed after degreasing, lower layer's insoluble matter is through naturally dry, petroleum ether
Degreasing squash seed meal is obtained after volatilization completely；After degreasing squash seed meal is configured to the solution of 5wt%, degreasing squash seed meal is accounted for
The papain of 2.5wt% keeps the temperature enzymatic hydrolysis 3h at 65 DEG C, and heating 10min carries out enzyme deactivation to papain in boiling water；It goes out
The filtrate being obtained by filtration is classified through ultrafiltration after enzyme, after screening out component of the molecular weight less than 10KDa, outsifting is distinguished
It is concentrated, is freeze-dried to obtain balsam pear micromolecule polypeptide.
The preparation of balsam pear solid beverage: by instant balsam pear powder, balsam pear micromolecule polypeptide, xylitol, resistant dextrin, inulin,
Citric acid each component is formed by following weight percent: instant balsam pear powder 7wt%, balsam pear micromolecule polypeptide 1.5wt%, xylitol
58wt%, resistant dextrin 20wt%, inulin 11wt%, citric acid 2.5wt%；After mixing by each component, wetting agent is added
To mixed material softwood, obtained softwood is put into oscillating granulator and is pelletized, after obtained particle is dried in baking oven
Obtain balsam pear solid beverage.
Embodiment 4
The preparation method of instant balsam pear powder, balsam pear micromolecule polypeptide and balsam pear solid beverage, comprising the following steps:
Melon meat, melon seeds separation: the melon meat and melon seeds of fresh bitter are separated；
It prepares instant balsam pear powder: will be cleaned, dried after melon meat slice, by dry green tea produced in Anhui Province blanching in 90 DEG C of hot water
After 8min is completed to the color protection of green tea produced in Anhui Province, sterilization, destroy the enzyme treatment；Homogenized is carried out to green tea produced in Anhui Province and obtains balsam pear slurry, is added in balsam pear slurry
The pulp enzyme for entering to account for balsam pear quality 0.06% keeps the temperature enzymatic hydrolysis 100min at 50 DEG C to it；To the end of digesting, citric acid solution tune
PH to 4.0 is saved, destroy the enzyme treatment 5min is bathed to pulp enzyme under boiling water；Solution after destroy the enzyme treatment is filtered to take its filtrate, then
Filtrate is concentrated under reduced pressure respectively, instant balsam pear powder is made in vacuum freeze drying.
It prepares balsam pear micromolecule polypeptide: former squash seed meal is made by crush after melon seeds drying；By former squash seed meal: petroleum ether
Solid-liquid ratio be ratio degreasing for 3 times of 1:15；Upper layer petroleum ether is removed after degreasing, lower layer's insoluble matter is through naturally dry, petroleum ether
Degreasing squash seed meal is obtained after volatilization completely；After degreasing squash seed meal is configured to the solution of 20wt%, degreasing squash seed meal 3wt% is accounted for
Papain enzymatic hydrolysis 4h is kept the temperature at 50 DEG C, heating 10min carries out enzyme deactivation to papain in boiling water；To warp after enzyme deactivation
The filtrate being obtained by filtration is classified through ultrafiltration, after screening out component of the molecular weight less than 10KDa, carries out respectively to outsifting dense
Contracting, freeze-drying obtain balsam pear micromolecule polypeptide.
The preparation of balsam pear solid beverage: by instant balsam pear powder, balsam pear micromolecule polypeptide, xylitol, resistant dextrin, inulin,
Citric acid each component is formed by following weight percent: instant balsam pear powder 6wt%, balsam pear micromolecule polypeptide 1.5wt%, xylitol
60wt%, resistant dextrin 20.5wt%, inulin 10wt%, citric acid 2wt%；After mixing by each component, wetting agent is added
To mixed material softwood, obtained softwood is put into oscillating granulator and is pelletized, after obtained particle is dried in baking oven
Obtain balsam pear solid beverage.
Embodiment 5
The preparation method of instant balsam pear powder, balsam pear micromolecule polypeptide and balsam pear solid beverage, comprising the following steps:
Melon meat, melon seeds separation: the melon meat and melon seeds of fresh bitter are separated；
It prepares instant balsam pear powder: will be cleaned, dried after melon meat slice, by dry green tea produced in Anhui Province blanching in 90 DEG C of hot water
After 7min is completed to the color protection of green tea produced in Anhui Province, sterilization, destroy the enzyme treatment；Homogenized is carried out to green tea produced in Anhui Province and obtains balsam pear slurry, is added in balsam pear slurry
The pulp enzyme for entering to account for balsam pear quality 0.05% keeps the temperature enzymatic hydrolysis 90min at 48 DEG C to it；To the end of digesting, citric acid solution tune
PH to 4.0 is saved, destroy the enzyme treatment 5min is bathed to pulp enzyme under boiling water；Solution after destroy the enzyme treatment is filtered to take its filtrate, then
Filtrate is concentrated under reduced pressure respectively, instant balsam pear powder is made in vacuum freeze drying.
It prepares balsam pear micromolecule polypeptide: former squash seed meal is made by crush after melon seeds drying；By former squash seed meal: petroleum ether
Solid-liquid ratio be ratio degreasing for 3 times of 1:20；Upper layer petroleum ether is removed after degreasing, lower layer's insoluble matter is through naturally dry, petroleum ether
Degreasing squash seed meal is obtained after volatilization completely；After degreasing squash seed meal is configured to the solution of 15wt%, degreasing squash seed meal 2wt% is accounted for
Papain enzymatic hydrolysis 3h is kept the temperature at 60 DEG C, heating 10min carries out enzyme deactivation to papain in boiling water；To warp after enzyme deactivation
The filtrate being obtained by filtration is classified through ultrafiltration, after screening out component of the molecular weight less than 10KDa, carries out respectively to outsifting dense
Contracting, freeze-drying obtain balsam pear micromolecule polypeptide.
The preparation of balsam pear solid beverage: by instant balsam pear powder, balsam pear micromolecule polypeptide, xylitol, resistant dextrin, inulin,
Citric acid each component is formed by following weight percent: instant balsam pear powder 7wt%, balsam pear micromolecule polypeptide 1.5wt%, xylitol
58wt%, resistant dextrin 20wt%, inulin 11wt%, citric acid 2.5wt%；After mixing by each component, wetting agent is added
To mixed material softwood, obtained softwood is put into oscillating granulator and is pelletized, after obtained particle is dried in baking oven
Obtain balsam pear solid beverage.
Balsam pear solid beverage made from embodiment 1-5 compares commercially available acarbose and does external hypoglycemic experiment:
1), the inhibition test of alpha-amylase
Concrete operation step are as follows: sample sets are that 10 μ L amylase solution (0.1u/mL, 0.1mol/ are added into test tube
LPBS, pH6.8) and the sample solution (0.1mol/L PBS, pH6.8) of 10 μ L various concentrations be incubated for 15 minutes at 37 DEG C, so
0.5% starch solution (pH6.9) of 200 μ L is added in backward every pipe.Reaction is carried out 5 minutes at 37 DEG C, and by each
300 μ L DNS reagents are added in test tube (1%3,5- dinitrosalicylic acid and 12% sodium potassium tartrate tetrahydrate are in the NaOH of 0.4mol/L)
Terminate its reaction.Then test tube is incubated for 10 minutes and is cooled to room temperature in boiling water bath.Into each pipe be added 5ml distilled water into
Row dilution, it is accurate to draw 150 μ L sample liquids and be transferred in the hole of 96 hole microwell plates.Absorbance is measured at 540nm.Blank control
Group replaces sample solution with 10 μ LPBS.Use acarbose as positive control.The measurement carries out in triplicate, and α-shallow lake
Powder enzyme inhibition activity is expressed as suppression percentage and is calculated using following equation:
Alpha-amylase inhibitory activity (%)=(1-ODSample sets/ODBlank group)×100
Its balsam pear solid beverage, commercially available acarbose are respectively to the body outer suppressioning test test result of alpha-amylase as schemed
Shown in 1.
2), the inhibition test of alpha-glucosidase
Concrete operation step are as follows: by 30 μ L enzyme solutions (1u/mL, 0.1mol/L PBS, pH6.8) and 20 μ L various concentrations
Sample solution (0.1mol/LPBS, pH6.8) is incubated for 5 minutes at 37 DEG C, and 150 μ LpNPG and 800 then are added to each test tube
The 0.1mol/L PBS of μ L is simultaneously incubated for 30 minutes at 37 DEG C.Reaction is by being added 2mLNa2CO3Solution (0.2mol/L) terminates,
The absorbance at 405nm is measured with 96 microwell plates.It is added to blank control group and replaces sample solution with 20 μ LPBS.Acarbose
As positive control.All measurements are carried out as triplicate, and alpha-glucosaccharase enzyme inhibition rate is calculated with following formula:
Alpha-glucosaccharase enzyme inhibition rate (%)=(1-ODSample sets/ODBlank group)×100；
Its balsam pear solid beverage, commercially available acarbose are respectively to the test result of the inhibition test of alpha-glucosidase
As shown in Figure 2.
Analysis test arrive as a result, the available available similar A Kabo of balsam pear solid beverage produced by the present invention
The hypoglycemic effect of sugar can be used for hypoglycemic in vivo.
Alpha-amylase and alpha-glucosidase are the key enzymes in human body during glucide digestion and absorption.Alpha-amylase
It is present in saliva and pancreas, short chain paste different in size can be formed with the α in arbitrary cut-off starch molecule-Isosorbide-5-Nitrae glycosidic bond
Essence, maltose and glucose, facilitate hydrolysis, digestion and absorption of the body to the carbohydrate in food.Alpha-glucosaccharase
Enzyme is present in the brush border of intestinal villi mucosa cells, can be catalyzed α-Isosorbide-5-Nitrae hydrolysis of glycoside bond, can be from starch and other polysaccharide
Non-reducing end obtain glucose.Acarbose is the inhibitor of alpha-amylase and alpha-glucosidase, is able to suppress two kinds of enzymes
Activity.By in vitro test it is found that produced by the present invention balsam pear solid beverage is to alpha-amylase and α-compared with acarbose
Glucuroide also significantly inhibits, and as the increase inhibiting rate of solid beverage concentration is consequently increased.Phase
For the acarbose used as hypoglycemic medicine, bitter gourd sugar-reducing solid beverage produced by the present invention has pure natural, nontoxic pair
The advantages of effect is the new product with health role for being worth exploitation.
As the balsam pear micromolecule polypeptide being prepared in embodiment any one of 1-5 is small to separate molecular weight through ultrafiltration classifying screen
Balsam pear micromolecule polypeptide is obtained in 10KDa.The superior alpha-glucosidase inhibition of balsam pear micromolecule polypeptide obtained in the present invention
Effect compares unsized bitter gourd polypeptide, the molecular weight that obtains after screening is greater than 10KDa and is less than 10KDa three to α-Portugal
The inhibitory activity of polyglycoside enzyme is tested, and experimental result can be clearly seen that balsam pear small molecule is more as shown in figure 3, by figure
The inhibitory activity of peptide is greater than unsized bitter gourd polypeptide, and it is big that unsized bitter gourd polypeptide is greater than the molecular weight obtained after screening again
In the balsam pear macromolecular polypeptides of 10KDa.
Embodiment of above is merely illustrative of the technical solution of the present invention, rather than its limitations；Although referring to aforementioned implementation
Invention is explained in detail for mode, those skilled in the art should understand that: it still can be to aforementioned each
Technical solution documented by embodiment is modified or equivalent replacement of some of the technical features；And these are repaired
Change or replaces, the spirit and scope for each embodiment technical solution of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (9)
1. a kind of preparation method of balsam pear solid beverage, which comprises the following steps:
S1, melon meat, melon seeds separation: the melon meat and melon seeds of balsam pear are separated；
S2, it prepares instant balsam pear powder: instant balsam pear powder is made in melon meat；
S3, it prepares balsam pear micromolecule polypeptide: melon seeds being handled through degreasing, enzymatic hydrolysis and ultrafiltration classification, balsam pear micromolecule polypeptide is made；
The preparation of S4, balsam pear solid beverage: auxiliary material is added in instant balsam pear powder, balsam pear micromolecule polypeptide and is mixed to prepare balsam pear solid
Beverage.
2. the preparation method of balsam pear solid beverage according to claim 1, it is characterised in that: melon meat by color protection, sterilization,
The instant balsam pear powder is made in enzymatic hydrolysis, enzyme deactivation, filtering and concentration step.
3. the preparation method of balsam pear solid beverage according to claim 2, which is characterized in that the color protection, sterilization tool
Body step are as follows: melon meat is sliced, homogenate is made after carrying out blanching processing to green tea produced in Anhui Province；It is described enzymatic hydrolysis, enzyme deactivation specific steps are as follows: in
Pulp enzyme is added in homogenate and carries out enzyme digestion reaction；To the end of enzyme digestion reaction, enzyme deactivation is carried out to pulp enzyme after adjusting pH to setting value
Processing；The specific steps of the filtering and concentration are as follows: filter the solution after destroy the enzyme treatment, the filtrate being obtained by filtration is by decompression
Instant balsam pear powder is made in concentration and vacuum freeze drying.
4. the preparation method of balsam pear solid beverage according to claim 1, which is characterized in that the balsam pear micromolecule polypeptide
Preparation method the following steps are included: melon seeds after drying, crushing be made original squash seed meal；Former squash seed meal obtains degreasing after degreasing
Squash seed meal；Degreasing squash seed meal is configured to solution, papain is added in degreasing melon seeds solution and is digested, after the completion of enzymatic hydrolysis
Destroy the enzyme treatment is carried out to papain；Filtrate is obtained by filtration in solution after destroy the enzyme treatment, and filtrate is through ultrafiltration gradation sizing
Molecular weight is less than the component of 10KDa out, and the component to molecular weight less than 10KDa is concentrated, is freeze-dried to obtain small point of balsam pear
Sub- polypeptide.
5. the preparation method of balsam pear solid beverage according to claim 1, it is characterised in that: the auxiliary material includes xylose
At least one of alcohol, resistant dextrin, inulin, citric acid.
6. the preparation method of balsam pear solid beverage according to claim 5, it is characterised in that: the balsam pear solid beverage by
Following components forms by weight percentage: instant balsam pear powder 6-8wt%, balsam pear micromolecule polypeptide 1-1.5wt%, xylitol 56-
60wt%, resistant dextrin 19.5-20.5wt%, inulin 10-12wt%, citric acid 2.5-3wt%.
7. the preparation method of balsam pear solid beverage according to claim 3, which is characterized in that the condition of the blanching processing
Are as follows: green tea produced in Anhui Province handle 5-8min in 80-100 DEG C of hot water；The usage amount of the pulp enzyme is the 0.04%- of green tea produced in Anhui Province quality
0.06%, the enzymatic hydrolysis condition of pulp enzyme is to react 80-100min at 48-53 DEG C；The pH setting value adjusted after enzymatic hydrolysis
For 3.0-5.0；The destroy the enzyme treatment condition of the pulp enzyme is to heat 4-6min in boiling water.
8. the preparation method of balsam pear solid beverage according to claim 4, which is characterized in that the original squash seed meal degreasing
Specific steps are as follows: by mass ratio be 1:(15-20) former squash seed meal: petroleum ether mix extract, remove upper layer petroleum ether liquid
Layer, separates lower layer's insoluble matter；Lower layer removes petroleum ether after 2-4 extraction processing again, obtains degreasing squash seed meal；The degreasing
Squash seed meal solution is the aqueous solution of 5-20wt%；The additional amount of the papain is the 2-3% of degreasing squash seed meal quality；Wood
Melon protease hydrolyzed condition is to digest 3-4h at 55-65 DEG C；The destroy the enzyme treatment condition of the papain is to heat in boiling water
10min。
9. the preparation method of balsam pear solid beverage according to claim 6, which is characterized in that the system of S4 balsam pear solid beverage
The specific steps of Preparation Method are as follows: by 6-8wt% instant balsam pear powder, 1-1.5wt% balsam pear micromolecule polypeptide, 56-60wt% xylose
After mixing, wetting agent pair is added in alcohol, 19.5-20.5wt% resistant dextrin, 10-12wt% inulin, 2.5-3wt% citric acid
Obtained softwood oscillating granulation is obtained balsam pear solid beverage after particle drying is made by mixed material softwood.
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