CN110692964A - Preparation method of mulberry pomace low-sugar microcapsule - Google Patents
Preparation method of mulberry pomace low-sugar microcapsule Download PDFInfo
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- CN110692964A CN110692964A CN201911063703.8A CN201911063703A CN110692964A CN 110692964 A CN110692964 A CN 110692964A CN 201911063703 A CN201911063703 A CN 201911063703A CN 110692964 A CN110692964 A CN 110692964A
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- 240000000249 Morus alba Species 0.000 title claims abstract description 24
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 24
- 239000003094 microcapsule Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 16
- 239000000084 colloidal system Substances 0.000 claims abstract description 9
- 238000002137 ultrasound extraction Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000005496 tempering Methods 0.000 claims description 4
- 239000000758 substrate Substances 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 5
- 239000002131 composite material Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 238000004945 emulsification Methods 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L29/231—Pectin; Derivatives 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of mulberry pomace low-sugar microcapsules, belongs to the field of food processing, and particularly comprises the following steps: wet superfine grinding, composite enzymolysis, ultrasonic extraction, conditioning and emulsification, colloid mill and microcapsule. The prepared microcapsule has fine and smooth taste, uniform granules and no residue feeling. The nutrition is not lost, and the mulberry extraction rate is high.
Description
Technical Field
The invention relates to a mulberry microcapsule, and belongs to the technical field of foods.
Background
The mulberry contains 80-86% of moisture, sugar, organic acid, crude fiber, protein, mineral, 18 kinds of amino acids, vitamins, anthocyanidin and trace elements. Since the mulberry belongs to the berry type, the fresh mulberry is not easy to preserve and has a short marketing period, the fresh mulberry is often processed into various products in the industrial production of the mulberry. Liquid processed products of fresh morous alba (such as morous alba juice) are generally obtained by squeezing to obtain raw juice of morous alba, then preserving, and further processing the preserved raw juice of morous alba when a specific product is required in the market. Because a large amount of non-soluble components left after the fresh mulberry is squeezed are used as pomace besides components such as water, soluble solid and the like in the fresh mulberry, the pomace contains a large amount of non-soluble dietary fibers such as cellulose, polyphenol and other components, has the functional characteristics of softening intestinal tracts, resisting oxidation and the like, is not fully utilized, and the discarded pomace causes certain pollution to the environment.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a preparation method of low-sugar microcapsules made of mulberry pomace.
A mulberry pomace recycling technology comprises the following steps:
(1) wet superfine grinding: superfine grinding of fruit residues, mulberry fruit residues: the mass ratio of water is 1: 2, micronizing the mixture to 100-120 meshes at the temperature of between 20 and 30 ℃;
(2) compound enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2-0.4%, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-3 h;
(3) ultrasonic extracting with water and pomace at a mass ratio of 2.5:1, adding pectin 5% of pomace volume, ultrasonic cell disruption at 20-40 deg.C under 25 ~ 30KHz frequency and 500 ~ 1000W power for 30min-1h, filtering to obtain juice;
(4) tempering and emulsifying: boiling 20-30 parts of water, 0-40 parts of potato starch, 20-30 parts of yam powder and 3-5 parts of white sugar, and stirring at 3000-;
(5) colloid milling: grinding for 4-5 times by a colloid mill;
(6) homogenizing: homogenizing for 2-3 times by a high-pressure homogenizer, wherein the working parameters of the high-pressure homogenizer are as follows: the pressure is 20-25MPa, and the temperature is 60-70 ℃;
(7) microcapsule: the conditions of spray drying were: the air flow pressure is 0.20-0.28 MPa, the sample introduction rate is 7.0-7.5 mL/s, the air inlet temperature is 150-200 ℃, and the air outlet temperature is 80-85 ℃.
According to the invention, through combination of technologies such as superfine grinding, composite enzymolysis, ultrasonic extraction and the like, cell walls of mulberry are fully destroyed, the juice yield of the mulberry is improved, after the superfine grinding and the composite enzymolysis, cells of the mulberry are dispersed, most of juice enters water, the cells are crushed by the ultrasonic extraction technology, nutrient components and fruit juice remained in the cells are completely dissolved out, at the moment, the liquid is not clear and transparent, because the residues are thoroughly ground and dispersed in the water through the superfine grinding and the ultrasonic cavitation, the residues are completely free of nutrition, and the final product is influenced), and the fine taste (carefully tasting two different granular feelings, but being too fine and unable to be filtered) of the mulberry is obtained. Pectin is added in the ultrasonic process, residues which are not utilized completely are agglomerated again through the coagulation effect of the pectin, the filtering is convenient, and the final product is clear and transparent and has no residue feeling when being tasted.
Detailed Description
Example 1
A mulberry pomace recycling technology comprises the following steps:
(1) wet superfine grinding: superfine grinding of fruit residues, mulberry fruit residues: the mass ratio of water is 1: 2, micronizing the mixture to 110 meshes at 25 ℃;
(2) compound enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2 percent-, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2.5 hours;
(3) ultrasonic extraction: adding pectin accounting for 5% of the fruit residue volume, extracting at 30 deg.C for 30min with ultrasonic cell disruptor frequency of 30KHz and power of 1000W, and filtering to retain fruit juice, wherein the mass ratio of water to fruit residue is 2.5: 1;
(4) tempering and emulsifying: boiling 20 parts of water, 40 parts of potato starch, 30 parts of yam powder and 3 parts of white sugar, and stirring at 5000 r/min for 30min to form emulsion;
(5) colloid milling: grinding by colloid mill for 4 times;
(6) homogenizing: homogenizing for 2 times by a high-pressure homogenizer, wherein the working parameters of the high-pressure homogenizer are as follows: the pressure is 25MPa, and the temperature is 60 ℃;
(7) microcapsule: the conditions of spray drying were: the air flow pressure is 0.20-0.28 MPa, the sample introduction rate is 7.0-7.5 mL/s, the air inlet temperature is 150-200 ℃, and the air outlet temperature is 80-85 ℃.
The microcapsule has fine and smooth mouthfeel and uniform recovery rate of 99 percent.
Example 2
(1) Wet superfine grinding: superfine grinding of fruit residues, mulberry fruit residues: the mass ratio of water is 1: 2, micronizing the mixture to 100-120 meshes at 30 ℃;
(2) compound enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.4 percent, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2.5 hours;
(3) ultrasonic extraction: adding pectin accounting for 5% of the fruit residue volume, extracting at 20 deg.C for 1h with ultrasonic cell disruptor frequency of 28KHz and power of 500W, and filtering to retain fruit juice;
(4) tempering and emulsifying: boiling 25 parts of water, 35 parts of potato starch, 27 parts of yam powder and 4 parts of white sugar, and stirring at 5000 r/min for 35min to form emulsion;
(5) colloid milling: grinding by colloid mill for 4 times;
(6) homogenizing: homogenizing for 2 times by a high-pressure homogenizer, wherein the working parameters of the high-pressure homogenizer are as follows: the pressure is 25MPa, and the temperature is 70 ℃;
(7) microcapsule: the conditions of spray drying were: the air flow pressure is 0.20 MPa, the sample introduction rate is 7.0-7.5 mL/s, the air inlet temperature is 150-200 ℃, and the air outlet temperature is 85 ℃.
The microcapsule has fine and uniform taste and a recovery rate of 98 percent
Comparative example 1
Steps (1) and (2) are eliminated, and in step (3), pectin is not added, and other steps are the same as in example 1.
The microcapsule has inhomogeneous taste and residue feeling, and has recovery rate of 90%
Comparative example 2
In the ultrasonic extraction in the step (3), pectin is not added, and other steps are the same as those in the example 1.
The extraction rate of the fruit juice is 98 percent, and the final product has tiny residues.
Comparative example 3
The compound enzymolysis in the step (2) is removed, pectin is not added in the ultrasonic process, and other steps are the same as those in the embodiment 1.
The extraction rate of the fruit juice is 94 percent, and the final product has tiny residues
Comparative example 4
The ultrasonic cavitation in the step (3) is removed, and other steps are the same as those in the example 1.
The extraction rate of the juice is 96%, and the final product has residues.
Comparative example 5
The crushing in the step (1) is removed, and other steps are the same as those in the example 1.
The fruit juice extraction rate is 95%, and no residue is generated.
Claims (2)
1. The preparation method of the mulberry pomace low-sugar microcapsule is characterized by comprising the following steps of:
(1) wet superfine grinding: superfine grinding of fruit residues, mulberry fruit residues: the mass ratio of water is 1: 2, micronizing the mixture to 100-120 meshes at the temperature of between 20 and 30 ℃;
(2) compound enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2-0.4%, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-3 h;
(3) ultrasonic extracting with water and fruit residue at a mass ratio of 2.5:1, ultrasonic cell disruptor frequency of 25 ~ 30KHz and power of 500 ~ 1000W at 20-40 deg.C for 30min-1h, filtering to obtain fruit juice;
(4) tempering and emulsifying: boiling 20-30 parts of water, 0-40 parts of potato starch, 20-30 parts of yam powder and 3-5 parts of white sugar, and stirring at 3000-;
(5) colloid milling: grinding for 4-5 times by a colloid mill;
(6) homogenizing: homogenizing for 2-3 times by a high-pressure homogenizer, wherein the working parameters of the high-pressure homogenizer are as follows: the pressure is 20-25MPa, and the temperature is 60-70 ℃;
(7) microcapsule: the conditions of spray drying were: the air flow pressure is 0.20-0.28 MPa, the sample introduction rate is 7.0-7.5 mL/s, the air inlet temperature is 150-200 ℃, and the air outlet temperature is 80-85 ℃.
2. The method according to claim 1, wherein in the step (2), pectin is added to the substrate extracted by the ultrasonic extraction in an amount of 5% by volume of the pomace.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911063703.8A CN110692964A (en) | 2019-11-04 | 2019-11-04 | Preparation method of mulberry pomace low-sugar microcapsule |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911063703.8A CN110692964A (en) | 2019-11-04 | 2019-11-04 | Preparation method of mulberry pomace low-sugar microcapsule |
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| Publication Number | Publication Date |
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| CN110692964A true CN110692964A (en) | 2020-01-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911063703.8A Pending CN110692964A (en) | 2019-11-04 | 2019-11-04 | Preparation method of mulberry pomace low-sugar microcapsule |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822016A (en) * | 2017-10-31 | 2018-03-23 | 徐州绿之野生物食品有限公司 | A kind of production method of blueberry microcapsules and application |
| CN108477455A (en) * | 2018-03-16 | 2018-09-04 | 湖南省农产品加工研究所 | The preparation method and peeled citrus fruits Ultramicro-powder of peeled citrus fruits Ultramicro-powder |
| CN109527323A (en) * | 2019-01-23 | 2019-03-29 | 广东微量元素生物科技有限公司 | A kind of Chinese yam, tuckahoe crystallite medicinal granules of powder of invigorating the spleen to clear away damp pathogen and preparation method thereof |
-
2019
- 2019-11-04 CN CN201911063703.8A patent/CN110692964A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822016A (en) * | 2017-10-31 | 2018-03-23 | 徐州绿之野生物食品有限公司 | A kind of production method of blueberry microcapsules and application |
| CN108477455A (en) * | 2018-03-16 | 2018-09-04 | 湖南省农产品加工研究所 | The preparation method and peeled citrus fruits Ultramicro-powder of peeled citrus fruits Ultramicro-powder |
| CN109527323A (en) * | 2019-01-23 | 2019-03-29 | 广东微量元素生物科技有限公司 | A kind of Chinese yam, tuckahoe crystallite medicinal granules of powder of invigorating the spleen to clear away damp pathogen and preparation method thereof |
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Application publication date: 20200117 |