CN110839877A - Jackfruit seed buccal tablet and preparation method thereof - Google Patents
Jackfruit seed buccal tablet and preparation method thereof Download PDFInfo
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- CN110839877A CN110839877A CN201911103870.0A CN201911103870A CN110839877A CN 110839877 A CN110839877 A CN 110839877A CN 201911103870 A CN201911103870 A CN 201911103870A CN 110839877 A CN110839877 A CN 110839877A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a jackfruit seed buccal tablet and a preparation method thereof, wherein the jackfruit seed buccal tablet comprises the following components, by weight, 9-15 parts of jackfruit seed powder, 3-5 parts of xylitol, 2-4 parts of sucrose, 2-4 parts of β -cyclodextrin, 0.2-0.4 part of citric acid, 0.2-0.4 part of 95% edible ethanol and 0.5-1.5 parts of magnesium stearate.
Description
Technical Field
The invention relates to the field of food processing, in particular to jackfruit seed buccal tablets and a preparation method thereof.
Background
The jackfruit seeds are characteristic tropical fruit seeds which are produced in Yunnan and other places in China, are large in peel and thin in kernel, high in starch and dietary fiber, low in fat, contain 7 essential amino acids including threonine, valine, methionine, isoleucine, leucine, phenylalanine and lysine, have a high content of an effective component gamma-aminobutyric acid, are high in nutritional value, and have the effects of lactation promotion, oxidation resistance, bacteriostasis and the like. However, the research of the jack fruit is mainly focused on the pulp part of the jack fruit at present, and the waste of the seed kernel is more, so that the utilization rate of the jack fruit seed is lower, and the number of finely and deeply processed products is less.
A great amount of gamma-aminobutyric acid exists in jackfruit seeds, and the gamma-aminobutyric acid serves as an inhibitory neurotransmitter to play a role in molecular signaling and has various physiological functions. Research shows that the gamma-aminobutyric acid not only has the effects of reducing the activity of neurons, preventing nerve cells from being overheated and reducing blood pressure, but also has the physiological effects of preventing arteriosclerosis, regulating arrhythmia, reducing blood fat, enhancing liver function and the like. In addition, the gamma-aminobutyric acid has certain curative effect on epilepsy, convulsion, Huntington's disease, Parkinson's disease and other mental diseases. Although gamma-aminobutyric acid has an important physiological function, the content of gamma-aminobutyric acid in a human body is increasingly reduced as people increase in stress and age. Therefore, the supplementation of gamma-aminobutyric acid from food is significant to human health.
The dietary fiber is called as 'seventh nutrient' necessary for human body and 'green scavenger' in the nutritional society, and can prevent and treat constipation, prevent colon and rectal cancer, prevent and treat hemorrhoid, promote calcium absorption, reduce weight, reduce blood lipid, prevent cardiovascular and cerebrovascular diseases, improve diabetes symptoms, improve oral cavity and tooth functions, prevent and treat gallstone, prevent cancer and improve immunity.
At present, a plurality of patents of jack fruit seeds are disclosed, for example, the patent application No. 201710155329.9 discloses a method for preparing full-powder cookies by using the jack fruit seeds, the patent application No. 201810282042.7 discloses a method for preparing nutritional noodles by using the jack fruit seeds, and the jack fruit seeds are simply used for primary processing. .
Disclosure of Invention
The invention aims to provide jackfruit seed buccal tablets rich in dietary fibers and gamma-aminobutyric acid and a preparation method thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the invention comprises the following raw material components, by weight, 9-15 parts of jack fruit seed powder, 5-9 parts of a sweetening agent, 2-4 parts of β -cyclodextrin, 0.2-0.4 part of citric acid, 0.5-1.5 parts of magnesium stearate and 0.2-0.4 part of 95% edible ethanol.
Specifically, the sweetening agent is sucrose and xylitol, and the weight ratio of the sucrose to the xylitol is 3-5: 2-4.
A preparation method of jackfruit seed buccal tablet comprises the following steps
A, pretreating jackfruit seeds, crushing and sieving by a 80-mesh sieve to obtain jackfruit seed powder;
b, respectively sieving the sweetener, β -cyclodextrin, citric acid and magnesium stearate with a 80-mesh sieve for later use;
c, mixing and preparing a soft material, namely adding the jack fruit seed powder, the sweetener, β -cyclodextrin and citric acid into 95% edible ethanol, and fully and uniformly mixing to prepare the soft material;
d, granulating and drying, namely extruding the soft material, sieving the soft material with a 20-mesh sieve, granulating the soft material into granules, and drying the granules in a blast drying oven at the temperature of 60-70 ℃ for 1-2 hours and turning over the granules once every 30min to obtain the granules;
e, finishing and tabletting, namely finishing the dried granules by adopting a 80-mesh sieve, adding a lubricant, uniformly mixing, and tabletting in a tabletting machine to obtain a finished product.
Specifically, the pretreatment method comprises the steps of cleaning fresh jack fruit seeds, soaking the jack fruit seeds in 0.01-0.05% of salt solution at the temperature of 4-10 ℃ for 10-24 hours to enrich gamma-aminobutyric acid, taking out the jack fruit seeds, removing shells, slicing and drying after washing.
Compared with the prior art, the invention has the following beneficial effects:
the invention is rich in high starch, high-limited amino acid lysine, gamma-aminobutyric acid and dietary fiber, has the functions of improving sleep and regulating immunity, has low heat content, has the effects of promoting energy metabolism and losing weight, accords with the development trend of nutritional, safe and convenient instant food, and has market prospect.
Detailed Description
The present invention is further illustrated by the following examples, which include, but are not limited to, the following examples.
Example 1
(1) Selecting fresh, full and mature jackfruit seeds, washing, and soaking in 0.02% saline water at 4 deg.C for 10 hr. Removing shell of jackfruit seed, washing, slicing, and drying at 60 deg.C for 2 hr to obtain the final product with thickness of 0.3 cm. And sieving with a 80-mesh sieve after crushing to obtain the jackfruit seed powder.
(2) Crushing xylitol, sucrose, β -cyclodextrin and citric acid, respectively sieving with a 80-mesh sieve, and preparing materials according to the following parts by mass:
(3) preparing a soft material: and (3) uniformly mixing the components according to the proportion in the step (2). Slowly adding 0.2 part of 95% edible ethanol into the uniformly mixed materials, kneading while adding, and adjusting the humidity of the materials to prepare a soft material. The moisture and dryness of the soft material is suitable for being held by hands to be capable of being agglomerated but not sticky, and being cracked by light pressure of fingers.
(3) And (3) granulation: and (3) granulating the prepared soft material through a 20-mesh sieve, and putting the prepared soft material into a swing type granulator for granulation until the soft material is made into fine granules.
(4) And (3) drying: drying the prepared wet granules in an electrothermal blowing drying oven at 60 deg.C for 2h, and turning over for 1 time every 30min during drying process to accelerate drying speed.
(5) Straightening: and cooling the dried granules to room temperature, putting the granules into a swing type granulator, granulating the granules by adopting a 80-mesh sieve, and preparing the granules into fine granules again.
(6) Tabletting and sterilizing: magnesium stearate in an amount of 1% by weight as a lubricant was added to the dried granules, mixed well, and fed into a tableting machine for tableting. Sterilizing the pressed tablet by irradiating with ultraviolet rays for 30min, and packaging to obtain the final product.
Example 2
(1) Selecting fresh, full and mature jackfruit seeds, cleaning, and refrigerating at 4 ℃ for 12 h. Removing shell of jackfruit seed, washing, slicing, and drying at 70 deg.C for 1.5 hr with thickness of 0.2 cm. And sieving with a 80-mesh sieve after crushing to obtain the jackfruit seed powder.
(2) Crushing xylitol, sucrose, β -cyclodextrin and citric acid, respectively sieving with a 80-mesh sieve, and preparing materials according to the following parts by mass:
(3) preparing a soft material: and (3) uniformly mixing the components according to the proportion in the step (2). Slowly adding 0.3 part of 95% edible ethanol into the uniformly mixed materials, kneading while adding, and adjusting the humidity of the materials to prepare a soft material. The moisture and dryness of the soft material is suitable for being held by hands to be capable of being agglomerated but not sticky, and being cracked by light pressure of fingers.
(3) And (3) granulation: and (3) granulating the prepared soft material through a 20-mesh sieve, and putting the prepared soft material into a swing type granulator for granulation until the soft material is made into fine granules.
(4) And (3) drying: drying the prepared wet granules in an electrothermal blowing dry box at 65 ℃ for 1.5h, and turning over for 1 time every 30min in the drying process to accelerate the drying speed.
(5) Straightening: and cooling the dried granules to room temperature, putting the granules into a swing type granulator, granulating the granules by adopting a 80-mesh sieve, and preparing the granules into fine granules again.
(6) Tabletting and sterilizing: magnesium stearate in an amount of 1% by weight as a lubricant was added to the dried granules, mixed well, and fed into a tableting machine for tableting. Sterilizing the pressed tablet by irradiating with ultraviolet rays for 30min, and packaging to obtain the final product.
Example 3
(1) Selecting fresh, full and mature jackfruit seeds, washing, and soaking in 0.02% saline water at 4 deg.C for 10 hr. Removing shell of jackfruit seed, washing, slicing, and drying at 80 deg.C for 1 hr to obtain the final product with thickness of 0.5 cm. And sieving with a 80-mesh sieve after crushing to obtain the jackfruit seed powder.
(2) Crushing xylitol, sucrose, β -cyclodextrin and citric acid, respectively sieving with a 80-mesh sieve, and preparing materials according to the following parts by mass:
(3) preparing a soft material: and (3) uniformly mixing the components according to the proportion in the step (2). Slowly adding 0.4 part of 95% edible ethanol into the uniformly mixed materials, kneading while adding, and adjusting the humidity of the materials to prepare a soft material. The moisture and dryness of the soft material is suitable for being held by hands to be capable of being agglomerated but not sticky, and being cracked by light pressure of fingers.
(3) And (3) granulation: and (3) granulating the prepared soft material through a 20-mesh sieve, and putting the prepared soft material into a swing type granulator for granulation until the soft material is made into fine granules.
(4) And (3) drying: drying the prepared wet granules in an electrothermal blowing drying oven at 70 deg.C for 1h, and turning over for 1 time every 30min during drying process to accelerate drying speed.
(5) Straightening: and cooling the dried granules to room temperature, putting the granules into a swing type granulator, granulating the granules by adopting a 80-mesh sieve, and preparing the granules into fine granules again.
(6) Tabletting and sterilizing: magnesium stearate in an amount of 1% by weight as a lubricant was added to the dried granules, mixed well, and fed into a tableting machine for tableting. Sterilizing the pressed tablet by irradiating with ultraviolet rays for 30min, and packaging to obtain the final product.
The main components of the dietary fiber and the gamma-aminobutyric acid in the jackfruit seed buccal tablet rich in the dietary fiber and the gamma-aminobutyric acid provided by the invention are measured.
1. Dietary fibre determination
(1) And a measuring method: the method for measuring the content of the dietary fiber in the jackfruit seed buccal tablet is measured according to GB 5009.88-2014;
(2) and the judging method comprises the following steps: according to the regulations of GB 28050 plus 2011 general rule of national Standard for food safety and Nutrition labels for prepackaged foods, the food is high or rich in dietary fiber, and the content of the dietary fiber is more than or equal to 6g/100g (solid).
2. Gamma-aminobutyric acid assay
(1) And a measuring method: refer to NY/T2890-2016, the high performance liquid chromatography for determining gamma-aminobutyric acid in rice;
(2) and the judging method comprises the following steps: at present, the content of gamma-aminobutyric acid in high gamma-aminobutyric acid food is not specified clearly, and is required to be more than or equal to 150mg/100g according to the high gamma-aminobutyric acid tea.
3. The result of the detection
Dietary fiber 8.7-16.2g/100g
Gamma-aminobutyric acid 184.5-229.5mg/100g
According to the detection result and the judgment method, the jackfruit seed buccal tablet provided by the invention belongs to a buccal tablet with high dietary fiber and high gamma-aminobutyric acid.
The following is a sensory evaluation test of the jackfruit seed buccal tablet rich in dietary fiber and gamma-aminobutyric acid provided by the invention.
1. Sensory test methods: and (4) taking the finished jackfruit seed buccal tablet for sensory evaluation. And randomly selecting 10 persons to form a sensory evaluation group, taking the average value of the evaluation scores of the buccal tablet sensory evaluation results, and optimizing the formula of the jackfruit seed buccal tablet according to the sensory evaluation scores by using a response surface method.
2. Sensory evaluation criteria
3. Factor level design table
The level 3 was designed using jack fruit seed powder, xylitol, sucrose, β -cyclodextrin 4 factors, respectively, as shown in the table below.
4. Sensory evaluation test analysis results
The sensory evaluation results of the jackfruit seed buccal tablets with different formulas are shown in the following table.
The optimal process conditions of the jackfruit seed buccal tablet after optimization by the response surface method are as follows: 9.242 parts of jackfruit seed powder, 3.751 parts of xylitol, 3.318 parts of cane sugar and 3.050 parts of cyclodextrin. After optimization, the expected value of the sensory score of the buccal tablet is 88.704 points. Selecting a formula with a score of more than 80 points, wherein the result is as follows:
through the determination of dietary fiber and gamma-aminobutyric acid and the combination of sensory evaluation, the result shows that the jackfruit seed buccal tablet rich in dietary fiber and gamma-aminobutyric acid provided by the invention is a food with rich functional components, low calorie and good taste, and has a great development value. The jackfruit seeds develop the low-calorie buccal tablets according to the action that the high-content resistant starch is similar to dietary fiber; the nutritional characteristics of high amylose starch are utilized to increase the viscosity, so that the buccal tablet can be pressed, and the use amount of a filling agent and an adhesive is reduced; meanwhile, high gamma-aminobutyric acid is enriched, functional ingredients of a human body are increased, nutritional ingredients of the jackfruit seeds can be reserved after the jackfruit seeds are ground into the buccal tablets, the nutritional characteristics of the jackfruit seeds are fully exerted, the health-care effect is achieved, the snack food is low in calorie and convenient to carry, the utilization rate of the jackfruit seeds is increased, the added value of agricultural products is improved, and the development space and the economic value are larger.
The above-mentioned embodiment is only one of the preferred embodiments of the present invention, and should not be used to limit the scope of the present invention, but all the insubstantial modifications or changes made within the spirit and scope of the main design of the present invention, which still solve the technical problems consistent with the present invention, should be included in the scope of the present invention.
Claims (4)
1. The jackfruit seed buccal tablet is characterized by comprising the following raw material components, by weight, 9-15 parts of jackfruit seed powder, 5-9 parts of a sweetening agent, 2-4 parts of β -cyclodextrin, 0.2-0.4 part of citric acid, 0.5-1.5 parts of magnesium stearate and 0.2-0.4 part of 95% edible ethanol.
2. The jackfruit seed buccal tablet of claim 1, which is characterized in that: the sweetening agent is sucrose and xylitol, and the weight ratio of the sucrose to the xylitol is (3-5): 2 to 4.
3. A preparation method of jackfruit seed buccal tablets is characterized by comprising the following steps:
comprises the following steps
A, pretreating jackfruit seeds, crushing and sieving by a 80-mesh sieve to obtain jackfruit seed powder;
b, respectively sieving the sweetener, β -cyclodextrin, citric acid and magnesium stearate with a 80-mesh sieve for later use;
c, mixing and preparing a soft material, namely adding the jack fruit seed powder, the sweetener, β -cyclodextrin and citric acid into 95% edible ethanol, and fully and uniformly mixing to prepare the soft material;
d, granulating and drying, namely extruding the soft material, sieving the soft material with a 20-mesh sieve, granulating the soft material into granules, and drying the granules in a blast drying oven at the temperature of 60-70 ℃ for 1-2 hours and turning over the granules once every 30min to obtain the granules;
e, finishing and tabletting, namely finishing the dried granules by adopting a 80-mesh sieve, adding a lubricant, uniformly mixing, and tabletting in a tabletting machine to obtain a finished product.
4. The preparation method of the jackfruit seed buccal tablet as claimed in claim 3, characterized in that: the pretreatment method comprises the steps of cleaning fresh jack fruit seeds, soaking the jack fruit seeds in 0.01-0.05% saline solution for 10-24 hours at the temperature of 4-10 ℃ to enrich gamma-aminobutyric acid, taking out the jack fruit seeds, removing shells of the jack fruit seeds, slicing and drying after washing.
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| CN113388485A (en) * | 2021-06-01 | 2021-09-14 | 云南农业大学热带作物学院 | Preparation method of rose fruit vinegar beverage for dispelling effects of alcohol and protecting liver |
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| WO2005102070A1 (en) * | 2004-04-21 | 2005-11-03 | Calbee Foods Co., Ltd. | Method of producing processed potato food rich in ϝ-aminobutyric acid |
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