CN110432478A - A kind of preparation method of beverage thickener agent and products thereof and application - Google Patents
A kind of preparation method of beverage thickener agent and products thereof and application Download PDFInfo
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- CN110432478A CN110432478A CN201910740559.0A CN201910740559A CN110432478A CN 110432478 A CN110432478 A CN 110432478A CN 201910740559 A CN201910740559 A CN 201910740559A CN 110432478 A CN110432478 A CN 110432478A
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- beverage
- emperor
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- thickener agent
- dish
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 69
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 49
- 239000002562 thickening agent Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000013311 vegetables Nutrition 0.000 claims abstract description 21
- 235000009508 confectionery Nutrition 0.000 claims abstract description 18
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 239000000126 substance Substances 0.000 claims abstract description 9
- 229930003935 flavonoid Natural products 0.000 claims abstract description 8
- 150000002215 flavonoids Chemical class 0.000 claims abstract description 8
- 235000017173 flavonoids Nutrition 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 14
- 238000005238 degreasing Methods 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 8
- 235000019441 ethanol Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 238000001291 vacuum drying Methods 0.000 claims description 8
- -1 flavone compound Chemical class 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000007792 addition Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 229930003944 flavone Natural products 0.000 claims description 6
- 235000011949 flavones Nutrition 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000000746 purification Methods 0.000 claims description 6
- 238000002390 rotary evaporation Methods 0.000 claims description 6
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000012065 filter cake Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002137 ultrasound extraction Methods 0.000 claims description 5
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004042 decolorization Methods 0.000 claims description 4
- 230000001376 precipitating effect Effects 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 239000008236 heating water Substances 0.000 claims description 2
- 238000010561 standard procedure Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims 1
- 235000013325 dietary fiber Nutrition 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000003786 synthesis reaction Methods 0.000 abstract description 2
- 240000004792 Corchorus capsularis Species 0.000 description 17
- 235000010862 Corchorus capsularis Nutrition 0.000 description 17
- 235000011777 Corchorus aestuans Nutrition 0.000 description 16
- 241000218236 Cannabis Species 0.000 description 12
- 235000013399 edible fruits Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 9
- 150000004676 glycans Chemical class 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 239000011575 calcium Substances 0.000 description 6
- 229960005069 calcium Drugs 0.000 description 6
- 229910052791 calcium Inorganic materials 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000011669 selenium Substances 0.000 description 5
- 229910052711 selenium Inorganic materials 0.000 description 5
- 238000007705 chemical test Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 229920001285 xanthan gum Polymers 0.000 description 4
- 239000000230 xanthan gum Substances 0.000 description 4
- 229940082509 xanthan gum Drugs 0.000 description 4
- 235000010493 xanthan gum Nutrition 0.000 description 4
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 3
- 150000002216 flavonol derivatives Chemical class 0.000 description 3
- 235000011957 flavonols Nutrition 0.000 description 3
- 235000004426 flaxseed Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000004383 Steviol glycoside Substances 0.000 description 2
- 229930003316 Vitamin D Natural products 0.000 description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 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 2
- 239000000835 fiber Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015205 orange juice Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000021568 protein beverage Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 229930182488 steviol glycoside Natural products 0.000 description 2
- 235000019411 steviol glycoside Nutrition 0.000 description 2
- 150000008144 steviol glycosides Chemical class 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000000375 suspending agent Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 235000019166 vitamin D Nutrition 0.000 description 2
- 239000011710 vitamin D Substances 0.000 description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 description 2
- 229940046008 vitamin d Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000010203 Corchorus Nutrition 0.000 description 1
- 241000332384 Corchorus Species 0.000 description 1
- 235000010206 Corchorus olitorius Nutrition 0.000 description 1
- 244000227473 Corchorus olitorius Species 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda 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
- 208000008589 Obesity Diseases 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
- 229940093503 ethyl maltol Drugs 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000005808 skin problem Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000005303 weighing Methods 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Sustainable Development (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses preparation methods of a kind of beverage thickener agent and products thereof and application, comprising the following steps: 1) preparation of emperor's vegetable powder；2) extraction of Flavonoid substances；3) preparation of beverage thickener agent.The present invention is high using polyoses content in emperor's vegetable powder, and the biggish characteristic of viscosity, is prepared into beverage thickener agent, realizes the multi-field application of emperor's dish product.The thickener that the present invention obtains is the Thick many candies of emperor's dish, remain most dietary fiber, albumen and microelement, it is main reasons is that these substances are also a kind of nutritional ingredient in food, because without further removing, and contain a large amount of dietary fiber, albumen and microelement in beverage thickener agent, the function and nutritional ingredient of beverage can be further increased.Emperor's dish Thick many candies beverage thickener agent in the present invention is a kind of crude, and emperor's dish can serve as vegetables originally and eat, and not by the chemical synthesis process of thickener in current beverage, more secure and reliable is used in field of food.
Description
Technical field
The invention belongs to plant extracts and beverage production technology field, and in particular to a kind of preparation method of beverage thickener agent
And products thereof with application.
Background technique
Jute (Corchorus capsularis L) is Duan Shu section Corchorus annual herb plant, Main Cultivation
There are two kinds of circle fruit and long fruit.Corchorus olitorius is a kind of dish vegetable variety that nutritional ingredient is high, referred to as dish jute, custom
It proclaims oneself emperor king's dish, Leaf-feeding insects are young stem and leaf." figure through book on Chinese herbal medicine " of the China when Northern Song Dynasty just it is on the books " tender leaf is edible, very sweet cunning,
Profit large intestine ".Dish is clear and melodious with jute tender stem, and dietary fiber content is high, and palatability is good, and blade is lubricious, has high calcium, high selenium, Gao Ying
It supports, rich in characteristics such as vitamin and amino acid, becomes the stylish green vegetables with health value.Emperor's dish meals rich in
Fiber is eaten, can promote intestines peristalsis, softens stool, prevent constipation, colon cancer and the carcinoma of the rectum；Reduce the cholesterol, sweet in blood
Oily three esters, pre- preventing obesity；Remove vivotoxin, the skin problems such as prevention color spot formation, whelk；Carbohydrate is reduced in enteron aisle
It absorbs, reduces postprandial blood sugar, promote intestinal beneficial bacterium proliferation, improve absorption of human body ability.Emperor's dish also contains must there are many human body
The micronutrient element needed, wherein calcium, potassium, magnesium, selenium, iron equal size are quite abundant, and especially trace selenium content is very high,
It is as many as 100 times of common vegetable selenium content, has anti-oxidant, protection cardiovascular and cardiac muscle health, removing toxic substances and the function such as antitumor
Effect.
The main application of jute is the application of its tossa, the study found that the content of flavonols is also to compare in jute
High, so also there is research to extract the flavonols in jute, (such as the patent No. 201811129714.7 is " in a kind of roundpod jute leaf
The application of the extract of flavonols component ")；According to relevant report, jute polysaccharide has good viscosity and suction-operated in jute,
Thus also have that (" the overcritical of jute polysaccharide mentions 201510945763.8 in such as patent using jute polysaccharide as metal absorbent
Take and its apply ").But presently, dish very various utilizations of jute or less, thus according to dish with the spy of jute
Property, by opening up the dish application of jute, there will be good development prospect.
Summary of the invention
It is an object of the invention to provide preparation methods of a kind of beverage thickener agent and products thereof and application, open up dish and are produced with jute
The application of product improves the dish utilization rate of jute.
The preparation method of this beverage thickener agent of the present invention, comprising the following steps:
1) preparation of emperor's vegetable powder: the young stem and leaf of emperor's dish is first cleaned with distilled water, after draining, is placed in vacuum oven
Middle drying, then crushes and is sieved, and obtains emperor's vegetable powder；
2) extraction of Flavonoid substances: by emperor's vegetable powder supercritical CO in step 1)2Degreasing is carried out, degreasing Supreme Being is obtained
King's vegetable powder；Degreasing emperor vegetable powder is added in ethanol solution, ultrasonic extraction Flavonoid substances according to the liquid-solid ratio of setting, is extracted
After, it is filtered, obtains filtrate and filter residue, filtrate is the solution containing flavone compound；
3) it the preparation of beverage thickener agent: after the filter residue of step 2) is dried, is mixed according to setting liquid-solid ratio with distilled water
It closes, followed by heating water bath, after heating, filters while hot, then by filtrate concentrated by rotary evaporation, obtain concentrate；Subsequently to
Precipitation purification agent is added in concentrate, after stirring and evenly mixing, Thick many candies precipitating is precipitated in refrigeration, after filtering, in filtrate and step 2)
Filtrate is mixed, the extraction for subsequent flavone compound；Filter cake carries out decolorization, and juxtaposition is done in a vacuum drying oven
It is dry, obtain emperor's dish Thick many candies, as beverage thickener agent.
In the step 1), vacuum drying temperature is 45~55 DEG C, and the mesh number of sieve is 50~100 mesh.
In the step 2), liquid-solid ratio is (10~30): 1；Ultrasonic extraction power is 300~600W, extraction time 0.5
~1.0h.
In the step 3), the liquid-solid ratio set is (15~25): 1；Heating temperature is 70~90 DEG C, heating time 2
~4h；Rotating temperature is 45~55 DEG C, and precipitation purification agent is the aqueous solution of ethyl alcohol, the preferably solution of ethanol content >=70%；
Concentrate and the volume ratio of precipitation purification agent are 1:(1~5), refrigerated storage temperature is 3~5 DEG C, and cold preservation time is 12~48h, vacuum
Drying temperature is 45~55 DEG C.
Decolorization specifically comprises the processes of: filter cake is dissolved in the water, by being filled with particle under the conditions of 50~65 DEG C
The chromatographic column of active carbon, decolourizes, and decoloration number is 2~4 times, dense in 45~55 DEG C of progress concentrated by rotary evaporations after decoloration
Contracting liquid is used for subsequent drying steps.
Beverage thickener agent is prepared according to above-mentioned method.
The main component of beverage thickener agent is dietary fiber and Thick many candies.
The application of the beverage thickener agent in the beverage.
The method that the beverage thickener agent prepares beverage: dissolving by heating Yu Shuizhong for beverage thickener agent, it is configured to 3~
20% aqueous solution is deployed then according to the addition standard and preparation method of beverage into beverage.
Beneficial effects of the present invention: 1) emperor's dish is rich in a variety of natural organic-compounds such as flavones, and polyoses content is high,
Viscosity is larger after keeping its water-soluble；The method that the present invention designs not only can extract Flavonoid substances, but also utilize Thick many candies in emperor's vegetable powder,
It has been prepared into beverage thickener agent, has realized the multi-field application of emperor's dish component.2) thickener that the present invention obtains is emperor
The Thick many candies of dish, without further removing dietary fiber, albumen and microelement, main reasons is that these substances are being eaten
It is also a kind of nutritional ingredient in product, because without further removing, and contains a large amount of dietary fiber, egg in beverage thickener agent
White and microelement can further increase the function and nutritional ingredient of beverage.3) emperor's dish Thick many candies beverage in the present invention increases
Thick dose is a kind of crude, and emperor's dish can serve as vegetables originally and eat, by thickener in current beverage
Chemical synthesis process does not have in entire method to use more secure and reliable in field of food using toxic solvent.4) this hair
Not only the extraction of Flavonoid substances in emperor's dish had been realized in bright, but also emperor's dish Thick many candies can be obtained, the comprehensive emperor's dish that is utilized
Various function ingredients.
Specific embodiment
Embodiment 1
1) young stem and leaf of emperor's dish is first cleaned with distilled water, after draining, is placed in a vacuum drying oven drying at 55 DEG C, so
60 meshes are crushed and crossed afterwards, obtain emperor's vegetable powder；
2) by emperor's vegetable powder supercritical CO2Degreasing is carried out, degreasing emperor's vegetable powder is obtained；20g degreasing emperor's vegetable powder is added
Enter into the ethyl alcohol of 400mL, under 300W power after ultrasound extraction 30min, is filtered, obtains filtrate and filter residue, filtrate is used
In extracting flavonoids；Filter residue is dried at 50 DEG C.
3) then 250mL distilled water is mixed with the drying filter residue in 10g step 2), is added followed by 70 DEG C in water-bath
Hot 4h is then filtered while hot until filter residue almost dissolves (a small amount of slag cannot dissolve), removes slag；Then will
Filtrate carries out concentrated by rotary evaporation (there is no drops to drip until at receiving bottle, terminates revolving) at 50 DEG C, obtains concentrate；To dense
95% ethyl alcohol of 3 times of volume of the concentrated liquid is added in contracting liquid, after stirring and evenly mixing, is placed in 4 DEG C of refrigerator for 24 hours, polysaccharide is precipitated
Precipitating, is then filtered, and flavone compound impurity is contained in filtrate, and filter cake is completely dissolved in water, and is led under the conditions of 60 DEG C
It crosses in the chromatographic column filled with active carbon particle, decolourizes, decoloration needs to recycle 3 times, after decoloration, by solution in 50 DEG C
Lower concentrated by rotary evaporation after concentration, is placed in a vacuum drying oven 45 DEG C of dryings, obtains emperor's dish Thick many candies, as beverage thickener agent.
The component of beverage thickener agent is detected, as shown in table 1: showing that its dietary fiber accounts for 19.20%, Thick many candies account for
29.50%, protein accounts for 10.25%, potassium 0.37%, calcium 0.21%, phosphorus 0.042%, iron 0.013%, magnesium 0.085%.
Table 1
| Ingredient | Unit | As a result |
| Moisture | g/100g | 7.05 |
| Protein | g/100g | 10.25 |
| Fat | g/100g | It is not detected |
| Carbohydrate | g/100g | 36.70 |
| Dietary fiber | g/100g | 19.20 |
| Thick many candies | g/100g | 29.50 |
| Potassium | g/100g | 0.37 |
| Calcium | g/100g | 0.21 |
| Phosphorus | g/100g | 0.042 |
| Iron | g/100g | 0.013 |
| Selenium | g/100g | 0.061 |
| Magnesium | g/100g | 0.085 |
| Total reducing sugar | g/100g | 31.30 |
| Ash content | g/100g | 17.30 |
Application examples 1
Fructus cannabis beverage is prepared using beverage thickener agent prepared by embodiment 1.
Fructus cannabis beverage is a kind of plant protein beverage, has certain floccule after being prepared into beverage, exists
The heavy phenomenon of wadding, generally requires addition beverage thickener agent, alleviates coagulation phenomenon, and its calcareous content is low, thus generally requires and add
Add calcium agent, but the addition of calcium agent is so that the protein in beverage is easier to coagulation.
Common thickener has xanthan gum, flaxseed gum, carragheen etc. in beverage at present.
1) preparation of fructus cannabis powder: fructus cannabis is obtained after fire fiber crops seed decladding, physical squeezing obtains the seed dregs of rice, seed after deoiling
The dregs of rice pass through supercritical CO2Fructus cannabis powder is obtained after fluid extraction degreasing, the protein content measured in fructus cannabis powder is
68%.
2) it the preparation of fructus cannabis lotion: takes in 3 parts of fructus cannabis powder additions, 50 parts of water in step 1), boils
After 10min, 12000r/min homogeneous 10min is carried out, the solution after homogeneous carries out 200 mesh filter clothes and is filtered, and obtains fructus cannabis
Protein emulsion.
3) preparation of beverage thickener agent: 4 parts of crude polysaccharide extracts are placed in 96 parts of 90 DEG C of hot water, stirring to being completely dissolved,
Obtain thickener soln；
4) preparation of fructus cannabis beverage: 0.1 part is sequentially added into 90 DEG C of fructus cannabis lotions in step 2)
Calcium lactate, 10 parts of thickener solns in step 3), 0.02 part of D-araboascorbic acid sodium, 0.02 portion of polylysine salt, 0.01 part
Vitamin D solution (vitamin D solution is that 1 part of vitamin is dissolved in 9999 parts of water), 0.02 part of steviol glycoside, 0.05 part of cream
After acetoacetic ester and 0.02 part of ethylmaltol stir and evenly mix, homogeneous 10min under 12000r/min is carried out, then mends and is filled with water to 100
Part, meet beverage proportioning, it is 6.8, after mixing that newborn acid for adjusting pH, which is then added, and bottling sterilizing obtains fructus cannabis beverage.
The sensory evaluation and Physico-chemical tests of the protein beverage of the application example are as shown in table 2.
Comparative example 1
As shown in table 1, preparation method is with application examples 1 for each component formula in this comparative example beverage, the difference is that beverage increases
It is made of in thick agent solution 1 part of flaxseed gum, 2 parts of xanthan gum and 1 part of sucrose fatty ester.
The sensory evaluation and Physico-chemical tests of the protein beverage of this comparative example are as shown in table 2.
Table 1
Table 2
As shown in Table 2: application examples 1 compared with comparative example 1, using Thick many candies thickener replace flaxseed gum, xanthan gum and
Sucrose-fatty ester stabilizer equally can effectively alleviate coagulation phenomenon, stablize beverage, also have no on taste biggish
Difference.
Application examples 2
With reference to the production method of fruit orange in CN101731698A, ingredient: carrying out raw material weighing in strict accordance with standard recipe,
5% orange juice, 8% white granulated sugar, 5% fruit, 2 ‰ citric acid, 1.0 ‰ crude polysaccharide extract, 0.2 ‰ sweet taste
Agent, 0.5 ‰ orange incense material, surplus are water.Each component is formulated as shown in table 3
The sensory evaluation and Physico-chemical tests of the fruit orange of the application example are as shown in table 4.
Comparative example 2
As shown in table 3, preparation method is with application examples 2, the difference is that Thick many candies for each component formula in this comparative example beverage
Extract is substituted by common fruit granular suspended dose.(Xinjiang Fu Feng is raw for the commercially available xanthan gum beverage suspending agent of fruit granular suspended dose of use
Object Science and Technology Ltd. production)
The sensory evaluation and Physico-chemical tests of the fruit orange of the present embodiment are as shown in table 4.
Table 3
| Application examples 2 | Comparative example 2 | |
| Orange juice | 5 | 5 |
| White granulated sugar | 8 | 8 |
| Fruit | 5 | 5 |
| Citric acid | 0.2 | 0.2 |
| 2 beverage thickener agent of application examples | 0.1 | 0 |
| 2 fruit granular suspended doses of comparative example | 0 | 0.1 |
| Steviol glycoside | 0.02 | 0.02 |
| Orange incense material | 0.05 | 0.05 |
| Drinking water | 81.63 | 81.63 |
Table 4
From application examples 2 and comparative example 2 it is found that alternative fruit granular suspended dose of crude polysaccharide extract beverage of the invention in fruit
It is applied in the suspending agents beverage such as orange.
Claims (10)
1. a kind of preparation method of beverage thickener agent, comprising the following steps:
1) preparation of emperor's vegetable powder: the young stem and leaf of emperor's dish is first cleaned with distilled water, after draining, is placed in a vacuum drying oven dry
It is dry, it then crushes and is sieved, obtain emperor's vegetable powder；
2) extraction of Flavonoid substances: by emperor's vegetable powder supercritical CO in step 1)2Degreasing is carried out, degreasing emperor's dish is obtained
Powder；Degreasing emperor vegetable powder is added in ethanol solution according to the liquid-solid ratio of setting, ultrasonic extraction Flavonoid substances, extraction finishes
Afterwards, it is filtered, obtains filtrate and filter residue, filtrate is the solution containing flavone compound；
3) preparation of beverage thickener agent: after the filter residue of step 2) is dried, being mixed according to setting liquid-solid ratio with distilled water, then
Then heating water bath after heating, filters while hot, then by filtrate concentrated by rotary evaporation, obtains concentrate；Subsequently to concentrate
Middle addition precipitation purification agent, after stirring and evenly mixing, Thick many candies precipitating is precipitated in refrigeration, after filtering, filtrate in filtrate and step 2) into
Row mixing, the extraction for subsequent flavone compound；Filter cake carries out decolorization, and juxtaposition is dried in a vacuum drying oven, obtained
Emperor's dish Thick many candies, as beverage thickener agent.
2. the preparation method of beverage thickener agent according to claim 1, which is characterized in that in the step 1), vacuum is dry
Dry temperature is 45~55 DEG C, and the mesh number of sieve is 50~100 mesh.
3. the preparation method of beverage thickener agent according to claim 1, which is characterized in that in the step 2), liquid-solid ratio
For (10~30): 1；Ultrasonic extraction power is 300~600W, and extraction time is 0.5~1.0h.
4. the preparation method of beverage thickener agent according to claim 1, which is characterized in that in the step 3), setting
Liquid-solid ratio is (15~25): 1；Heating temperature is 70~90 DEG C, and heating time is 2~4h；Rotating temperature is 45~55 DEG C.
5. the preparation method of beverage thickener agent according to claim 1, which is characterized in that in the step 3), precipitating is mentioned
The pure dose of aqueous solution for ethyl alcohol；Concentrate and the volume ratio of precipitation purification agent are 1:(1~5), refrigerated storage temperature is 3~5 DEG C, refrigeration
Time is 12~48h, and vacuum drying temperature is 45~55 DEG C.
6. the preparation method of beverage thickener agent according to claim 5, which is characterized in that precipitation purification agent is ethanol content
>=70% ethanol water.
7. the preparation method of beverage thickener agent according to claim 1, which is characterized in that the concrete technology of decolorization
Are as follows: filter cake is dissolved in the water, by being filled with the chromatographic column of granular activated carbon under the conditions of 50~65 DEG C, decolourizes, takes off
Color number is 2~4 times, after decoloration, and concentrated by rotary evaporation is carried out at 44~55 DEG C, and concentrate is used for subsequent drying steps.
8. the preparation method of beverage thickener agent according to claim 1 obtains beverage thickener agent.
9. the application of beverage thickener agent in the beverage described in claim 1 or 8.
10. the method that beverage thickener agent according to claim 8 prepares beverage: beverage thickener agent is dissolved by heating in water
In, 3~20% aqueous solutions are configured to, then according to the addition standard and preparation method of beverage, are deployed into beverage.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644207A (en) * | 2022-09-28 | 2023-01-31 | 中国农业科学院麻类研究所 | Jute polysaccharide biscuits with auxiliary blood sugar reducing effect and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015064512A1 (en) * | 2013-11-01 | 2015-05-07 | Daicel Corporation | Thickener |
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2019
- 2019-08-12 CN CN201910740559.0A patent/CN110432478A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2015064512A1 (en) * | 2013-11-01 | 2015-05-07 | Daicel Corporation | Thickener |
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| 何卫中等: "超临界流体脱脂改进香菇蛋白多糖分离工艺", 《食品与发酵工业》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115644207A (en) * | 2022-09-28 | 2023-01-31 | 中国农业科学院麻类研究所 | Jute polysaccharide biscuits with auxiliary blood sugar reducing effect and preparation method thereof |
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Application publication date: 20191112 |