CN110916178A - Radix puerariae enzyme powder and preparation method thereof - Google Patents
Radix puerariae enzyme powder and preparation method thereof Download PDFInfo
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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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of food, and particularly relates to radix puerariae enzyme powder and a preparation method thereof, wherein the enzyme powder mainly comprises the following raw materials, by weight, 49% of radix puerariae enzyme stock solution, 49% of isomaltooligosaccharide and 2% of β -cyclodextrin, the radix puerariae enzyme stock solution is obtained through multi-strain mixing fermentation, the puerarin content of the radix puerariae enzyme stock solution is improved by about 10% compared with that of natural fermentation, the radix puerariae enzyme powder with the characteristics of high release, high solubility, less flying dust and the like is obtained through a spray drying and granulation technology, the powder yield of the enzyme powder is 66-70%, the puerarin content of the enzyme powder reaches 1.3-1.43mg/g and is improved by about 16% compared with that of natural fermentation, and the enzyme powder is easy to carry, and prebiotics are added, and can be better played through mutual.
Description
Technical Field
The invention relates to the technical field of food, and particularly relates to radix puerariae enzyme powder and a preparation method thereof.
Background
The kudzu root is the root tuber of the leguminous plant Pueraria lobata or Pueraria thomsonii, is a common food material in some provinces in south China, is sweet, cool and delicious, and is often used as soup or medicine. The instruction sent by Ministry of health is a substance with homology of medicine and food. The kudzu root contains isoflavone compound, protein, amino acid, sugar and mineral substances such as iron, calcium, copper, selenium and the like which are necessary for human bodies, is a famous and precious tonic product which is suitable for people of all ages and has the reputation of 'thousand years ginseng'. The main functional components of the isoflavone compound are isoflavone compounds, and the isoflavone compounds have the highest puerarin content and have the most functions. Puerarin has effects in dilating blood vessel, improving blood circulation, reducing oxygen consumption of myocardium, inhibiting cancer cell, increasing coronary blood flow, regulating blood microcirculation, resisting oxygen free radical, relieving hangover, protecting liver, caring skin, treating sudden deafness at various ages, and reducing risk of cardiovascular and cerebrovascular diseases.
The ferment powder is prepared by fermenting vegetables, fruits, plant rhizomes, excellent strains and the like, and refining by using unique high-tech technologies such as ultrafiltration concentration, freeze vacuum drying and the like. High-quality ferment powder generally adopts aluminium foil paper bag packing, compares in bottled and canned ferment, and is more convenient, healthy and sanitary.
At present, related enzyme products which are sold in the market and take the kudzuvine root as a raw material mainly take bottled beverages and tablets containing the kudzuvine root as main materials. The product has single form, single nutrient content and common effect. In addition, the kudzu vine root ferment products are mostly fermented naturally, so that a plurality of fermentation products which are unfavorable to human bodies exist. Meanwhile, the carrying is inconvenient and the taste is not good. In addition, no enzyme powder related to the root of kudzu vine is available at present.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions:
the radix puerariae enzyme powder comprises, by mass, 49% of radix puerariae enzyme stock solution, 49% of isomaltooligosaccharide and 2% of β -cyclodextrin.
As a preferred embodiment of the pueraria enzyme powder of the present invention, wherein: the preparation method of the radix puerariae enzyme stock solution comprises the following steps:
(1) cleaning fresh radix Puerariae, slicing, mixing with white sugar at a mass ratio of 7: 3, and leaching to obtain juice;
(2) after the white granulated sugar is completely dissolved, adding a yeast agent and a lactobacillus agent into the kudzuvine root juice, uniformly mixing, fermenting at 28-30 ℃, stirring for 1-2 times every day for 3 days, and standing and fermenting for 7 days, wherein the adding amount of the agents is 1 per mill of the weight of the juice;
(3) adding liquid Acetobacter into the radix Puerariae juice, with an inoculum size of 5% of the juice weight, fermenting at 30-33 deg.C, stirring for 1-2 times per day for 10-15 days;
(4) carrying out spiral extrusion filtration to obtain filtrate;
(5) ageing the filtrate for 3 months to obtain the radix puerariae enzyme stock solution.
As a preferred embodiment of the pueraria enzyme powder of the present invention, wherein: the lactic acid bacteria agent in the fermentation process in the step (2) is a mixed bacteria agent of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, and the mixing mass ratio is 1: 1.
A preparation method of radix puerariae enzyme powder comprises the following steps:
s1, adding isomaltose hypgather and β -cyclodextrin into the kudzu vine root ferment stock solution, and uniformly stirring to completely dissolve the isomaltose hypgather and β -cyclodextrin;
s2: adding water to dilute until the solid content of the mixed solution is between 60 and 70 percent;
s3: filtering;
s4: spray drying to obtain radix Puerariae ferment powder;
s5: granulating;
s6: and obtaining a finished product.
As a preferred embodiment of the preparation method of the pueraria enzyme powder, the preparation method of the pueraria enzyme powder comprises the following steps: the filtering mesh number in the step S3 is 200 meshes.
As a preferred embodiment of the preparation method of the pueraria enzyme powder, the preparation method of the pueraria enzyme powder comprises the following steps: the specific method of spray drying in step S4 is: starting a centrifugal spray dryer to preheat for 30min, cleaning a pipeline with water, adding the mixed solution obtained in the step S1, controlling the air inlet temperature to be 195-200 ℃, the outlet temperature to be 65-80 ℃, the air speed to be 30-35%, the needle to be passed through for 8S, and the feeding speed of a peristaltic pump to be 18-20%, so as to obtain the radix puerariae enzyme powder.
As a preferred embodiment of the preparation method of the pueraria enzyme powder, the preparation method of the pueraria enzyme powder comprises the following steps: the specific method for granulating in step S5 is as follows: starting a boiling granulator for preheating for 20min, stopping when the air outlet temperature reaches 30-35 ℃, and adding radix puerariae enzyme powder into a skip car; and then, the equipment is started again to preheat the material powder for 20min, when the air outlet temperature reaches 30-35 ℃, a peristaltic pump is adopted to feed 100-120mL of 0.8% sodium carboxymethyl cellulose solution for granulation, and the feeding speed of the sodium carboxymethyl cellulose solution is 5Hz, so that the finished product of the radix puerariae enzyme powder is obtained.
The reason for selecting the spray drying technology is as follows: the drying process is very rapid; the drying condition is easy to change, and the quality standard of the product is adjusted; the drying chamber has a certain negative pressure, so that the sanitary condition in production is ensured, dust is prevented from flying in a workshop, and the product purity is improved; the spray dryer is convenient to adjust, and the operating conditions can be changed in a large range to control the quality indexes of the product, such as particle size distribution, moisture content, biological activity, solubility, color, aroma, taste and the like.
The reason why the inventors added prebiotics isomaltooligosaccharide is: the isomaltose hypgather is difficult to be digested by gastric enzyme, has low sweetness and low calorie, and does not basically increase blood sugar and blood fat. Belongs to prebiotics, and can be taken by sugar-year patients; isomaltose hypgather can promote the proliferation of bifidobacteria in intestinal tracts, inhibit the formation of harmful bacteria and putrefactive substances in the intestinal tracts, increase the content of vitamins and improve the immunity of organisms.
The inventor selects β -cyclodextrin as the reason that β -cyclodextrin can prevent volatilization of raw material spices and other volatile substances in the process of food processing and preservation, and keep food fragrance unchanged for a long time, and β -cyclodextrin can keep stability of nutrients such as pigments, amino acids, vitamins and the like which are easy to oxidize, decompose under light and deteriorate under heat, and improve mouthfeel.
Compared with the prior art, the kudzu root enzyme powder and the preparation method thereof have the beneficial effects that kudzu roots are used as a main material, under the condition that no exogenous water is added, the kudzu root enzyme raw liquid is obtained by staged fermentation of multiple mixed bacteria agents and then spiral extrusion and filtration, the content of active ingredient puerarin is improved, prebiotics isomaltooligosaccharide is additionally added, the kudzu root enzyme raw liquid and the prebiotics isomaltooligosaccharide interact, the kudzu root enzyme powder has stable and good functionality and nutrition, the kudzu root enzyme raw liquid has the characteristics of high dissolution, high release, little flying dust and the like through spray drying and granulation processes, the retention rate of the puerarin content in the enzyme powder is maintained at a higher level, the functionality of the kudzu root enzyme product is not influenced, and meanwhile, the kudzu root enzyme raw liquid is convenient to carry and eat, the form of the kudzu root enzyme product is enriched, and the.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described herein, and it will be apparent to those of ordinary skill in the art that the present invention may be practiced without departing from the spirit and scope of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
The method for measuring puerarin involved in all the following examples refers to the method described in GB/T22251-2008.
Example 1
1000kg of fresh kudzuvine root is cleaned and sliced, and then the sliced fresh kudzuvine root is uniformly mixed with 430kg of white granulated sugar to extract juice.
After the white granulated sugar is completely dissolved, 1.43kg of yeast agent and 1.43kg of lactobacillus agent are added into the kudzuvine root juice respectively and mixed evenly. Fermenting at 28-30 deg.C. Stirring for 3 days for 1-2 times per day, and standing for fermentation for 7 days.
71.5kg of liquid Acetobacter was added to the above mixed components. Fermenting at 30-33 deg.C. Stirring for 10-15 days for 1-2 times per day.
Filtering, and aging for 3 months to obtain radix Puerariae ferment stock solution.
Taking 1kg of radix puerariae enzyme stock solution, adding 1kg of isomaltooligosaccharide and 0.04kg of β -cyclodextrin, and stirring and uniformly mixing to completely dissolve the mixture to obtain a mixed solution.
And adding water to the mixed solution for dilution so that the solid content of the mixed solution is 60%.
Adding the diluted mixed solution into a centrifugal spray dryer for spraying powder, and specifically comprising the following steps:
preheating for 30min by starting a centrifugal spray dryer, cleaning a pipeline by using water, and adding the diluted kudzu vine root enzyme mixed solution. The air inlet temperature is controlled to be 195 ℃, the air outlet temperature is controlled to be 65 ℃, the air speed is controlled to be 30%, the needle is communicated for 8s, and the feeding speed of the peristaltic pump is controlled to be 18%.
Starting a boiling granulator for preheating for 20min, stopping the machine when the air outlet temperature reaches 30 ℃, and adding radix puerariae enzyme powder into a skip car; and after feeding, starting the equipment again to preheat the feed powder for 20min, and when the air outlet temperature reaches 30 ℃, feeding 100mL of 0.8% sodium carboxymethyl cellulose solution by using a peristaltic pump to granulate, wherein the feeding speed of the sodium carboxymethyl cellulose solution is 5Hz, so as to obtain 1.36kg of the finished product of the radix puerariae enzyme powder.
The obtained radix puerariae enzyme powder is high in solubility, less in flying dust, good in taste and moderate in sweetness. The puerarin content of the puerarin raw liquid obtained by multi-strain subsection mixed fermentation is 0.286mg/mL, which is 10.3% higher than that of natural fermentation; the kudzu vine root ferment powder obtained by spray drying and granulation has the powder yield of 66.7 percent and the puerarin content of 1.408mg/g, which is 16.3 percent higher than that of natural fermentation.
TABLE 1 comparison of Puerarin content in Kudzuvine root ferment stock solution with natural fermentation
Table 2 comparison of puerarin content in pueraria ferment powder of example 1 with natural fermentation
Example 2
And adding 1kg of isomaltooligosaccharide and 0.04kg of β -cyclodextrin into 1kg of the radix puerariae enzyme stock solution, and uniformly stirring to completely dissolve the mixture to obtain a mixed solution.
The mixed solution was diluted with water to a solid content of 70%.
Adding the diluted mixed solution into a centrifugal spray dryer for spraying powder, and specifically comprising the following steps:
preheating for 30min by starting a centrifugal spray dryer, cleaning a pipeline by using water, and adding the diluted kudzu vine root enzyme mixed solution. The air inlet temperature is controlled to be 200 ℃, the air outlet temperature is controlled to be 80 ℃, the air speed is controlled to be 30%, the through needle is controlled to be 8s, and the feeding speed of the peristaltic pump is controlled to be 20%.
Starting a boiling granulator for preheating for 20min, stopping the machine when the air outlet temperature reaches 30 ℃, and adding radix puerariae enzyme powder into a skip car; after the materials are added, the equipment is started again to preheat the material powder for 20min, when the air outlet temperature reaches 35 ℃, a peristaltic pump is adopted to feed 120mL of 0.8% sodium carboxymethyl cellulose solution, granulation is carried out, the feeding speed of the sodium carboxymethyl cellulose solution is 5Hz, and 1.42kg of finished kudzu vine root enzyme powder is obtained.
The obtained radix puerariae enzyme powder is high in solubility, less in flying dust, good in taste and moderate in sweetness. The kudzu vine root ferment powder is obtained by spray drying and granulation, the powder yield is 69.6%, the puerarin content is 1.411mg/g, and the puerarin content is improved by 16.3% compared with natural fermentation.
Table 3 comparison of puerarin content in pueraria ferment powder of example 2 with natural fermentation
Example 3
And taking 1kg of the radix puerariae enzyme stock solution, adding 1kg of isomaltooligosaccharide and 0.04kg of β -cyclodextrin into the radix puerariae enzyme stock solution, and stirring and uniformly mixing to completely dissolve the radix puerariae enzyme stock solution to obtain a mixed solution.
And adding water to the mixed solution for dilution, and stopping when the solid content of the mixed solution is 65%.
Adding the diluted mixed solution into a centrifugal spray dryer for spraying powder, and specifically comprising the following steps:
preheating for 30min by starting a centrifugal spray dryer, cleaning a pipeline by using water, and adding the diluted kudzu vine root enzyme mixed solution. Controlling the air inlet temperature to be 200 ℃, the air outlet temperature to be 75 ℃, the air speed to be 30%, the needle opening time to be 8s and the feeding speed of the peristaltic pump to be 19% to obtain 1.48kg of radix puerariae enzyme powder raw material.
Starting a boiling granulator for preheating for 20min, stopping the machine when the air outlet temperature reaches 30 ℃, and adding radix puerariae enzyme powder into a skip car; after the materials are added, the equipment is started again to preheat the material powder for 20min, when the air outlet temperature reaches 33 ℃, a peristaltic pump is adopted to feed 100mL of 0.8% sodium carboxymethyl cellulose solution, granulation is carried out, the feeding speed of the sodium carboxymethyl cellulose solution is 5Hz, and 1.39kg of finished kudzu vine root enzyme powder is obtained.
The obtained radix puerariae enzyme powder is high in solubility, less in flying dust, good in taste and moderate in sweetness.
The kudzu root ferment powder obtained by spray drying and granulation has the powder yield of 68.1 percent and the puerarin content of 1.389mg/g, which is 15.8 percent higher than that of natural fermentation.
Table 4 comparison of puerarin content in the pueraria ferment powder and pueraria ferment powder in example 3 with natural fermentation:
while the invention has been described above with reference to an embodiment, various modifications may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In particular, the various features of the disclosed embodiments of the invention may be used in any combination, provided that no structural conflict exists, and the combinations are not exhaustively described in this specification merely for the sake of brevity and resource conservation. Therefore, it is intended that the invention not be limited to the particular embodiments disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (7)
1. The radix puerariae enzyme powder is characterized by comprising 49 mass percent of radix puerariae enzyme stock solution, 49 mass percent of isomaltooligosaccharide and 2 mass percent of β -cyclodextrin.
2. The radix puerariae ferment powder of claim 1, wherein: the preparation method of the radix puerariae enzyme stock solution comprises the following steps:
(1) cleaning and slicing fresh radix puerariae, and mixing with white granulated sugar according to a mass ratio of 7: 3, uniformly mixing to extract juice;
(2) after the white granulated sugar is completely dissolved, adding a yeast agent and a lactobacillus agent into the kudzuvine root juice, uniformly mixing, fermenting at 28-30 ℃, stirring for 1-2 times every day for 3 days, and standing and fermenting for 7 days, wherein the adding amount of the agents is 1 per mill of the weight of the juice;
(3) adding liquid Acetobacter into the radix Puerariae juice, with an inoculum size of 5% of the juice weight, fermenting at 30-33 deg.C, stirring for 1-2 times per day for 10-15 days;
(4) carrying out spiral extrusion filtration to obtain filtrate;
(5) ageing the filtrate for 3 months to obtain the radix puerariae enzyme stock solution.
3. The radix puerariae ferment powder of claim 2, wherein: the lactic acid bacteria agent in the fermentation process in the step (2) is a mixed bacteria agent of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, and the mixing mass ratio is 1: 1.
4. The method for preparing radix Puerariae ferment powder according to any one of claims 1-3, wherein the method comprises the following steps: the preparation method of the radix puerariae enzyme powder comprises the following steps:
s1, adding isomaltose hypgather and β -cyclodextrin into the kudzu vine root ferment stock solution, and uniformly stirring to completely dissolve the isomaltose hypgather and β -cyclodextrin;
s2: adding water to dilute until the solid content of the mixed solution is between 60 and 70 percent;
s3: filtering;
s4: spray drying to obtain radix Puerariae ferment powder;
s5: granulating;
s6: and obtaining a finished product.
5. The method for preparing radix Puerariae ferment powder according to claim 4, wherein the method comprises the following steps: the filtering mesh number in the step S3 is 200 meshes.
6. The method for preparing radix Puerariae ferment powder according to claim 4, wherein the method comprises the following steps: the specific method of spray drying in step S4 is: starting a centrifugal spray dryer to preheat for 30min, cleaning a pipeline with water, adding the mixed solution obtained in the step S1, controlling the air inlet temperature to be 195-200 ℃, the outlet temperature to be 65-80 ℃, the air speed to be 30-35%, the needle to be passed through for 8S, and the feeding speed of a peristaltic pump to be 18-20%, so as to obtain the radix puerariae enzyme powder.
7. The method for preparing radix Puerariae ferment powder according to claim 4, wherein the method comprises the following steps: the specific method for granulating in step S5 is as follows: starting a boiling granulator for preheating for 20min, stopping when the air outlet temperature reaches 30-35 ℃, and adding radix puerariae enzyme powder into a skip car; and then, the equipment is started again to preheat the material powder for 20min, when the air outlet temperature reaches 30-35 ℃, a peristaltic pump is adopted to feed 100-120mL of 0.8% sodium carboxymethyl cellulose solution for granulation, and the feeding speed of the sodium carboxymethyl cellulose solution is 5Hz, so that the finished product of the radix puerariae enzyme powder is obtained.
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| CN112155110A (en) * | 2020-09-29 | 2021-01-01 | 江苏茅宝葛业有限公司 | Radix puerariae enzyme tablet candy and preparation method thereof |
| CN112155144A (en) * | 2020-09-29 | 2021-01-01 | 江苏茅宝葛业有限公司 | Radix puerariae enzyme solid beverage and preparation method thereof |
| CN113826886A (en) * | 2021-09-06 | 2021-12-24 | 傅美静 | Radix puerariae enzyme and preparation method thereof |
| CN114292719A (en) * | 2021-11-22 | 2022-04-08 | 秦文杰 | Process and equipment for removing fusel oil in white spirit by composite plant enzyme method |
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