CN110973421A - High-content xylo-oligosaccharide corn bamboo shoot beverage and preparation method thereof - Google Patents
High-content xylo-oligosaccharide corn bamboo shoot beverage and preparation method thereof Download PDFInfo
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a preparation method of a high-content xylo-oligosaccharide young corn shoot beverage, which comprises the following steps: crushing young corn shoots, and then adding acid for soaking; step two, performing steam explosion on the soaked young corn shoots; adding water into the bamboo corn after steam explosion, grinding the mixture into pulp, and performing enzymolysis treatment; separating the enzyme-inactivated enzymolysis liquid to obtain clear liquid and precipitate; step five, pyrolyzing the precipitate, collecting gas-phase distillate, and carrying out secondary distillation to obtain distillate; and step six, adding water, auxiliary materials and the distillate into the clear liquid, uniformly mixing, homogenizing, sterilizing and filling to obtain the product. And the high-content xylo-oligosaccharide corn bamboo shoot beverage prepared by the preparation method. The preparation method provided by the invention has the advantages that no redundant waste liquid is generated in the preparation process, the residue is less, the prepared high-content xylo-oligosaccharide corn bamboo shoot beverage is golden and bright in color, has the special aroma of corn, and is high in xylo-oligosaccharide and soluble dietary fiber content.
Description
Technical Field
The invention relates to the field of preparation of a young corn shoot beverage. More specifically, the invention relates to a high-content xylo-oligosaccharide young corn shoot beverage and a preparation method thereof.
Background
The young corn shoots are low-calorie high-cellulose healthy fruits and vegetables and are mainly used for preparing canned foods, and a small amount of young corn shoots are prepared by adopting a pulping-filtering process. However, the existing baby corn beverage prepared by adopting the pulping-filtering process has the advantages of light color, unobtrusive corn fragrance, poor stability, easy generation of precipitate and more residues generated during preparation.
Xylo-oligosaccharide is a good prebiotics component, can cause bifidobacterium to proliferate in large quantity, and has high nutritional and health-care values. Xylo-oligosaccharide is widely used in beverages as a new food raw material, but the existing xylo-oligosaccharide beverages are prepared by directly adding xylo-oligosaccharide powder in the process of blending the beverages.
Disclosure of Invention
The invention aims to provide a preparation method of a high-content xylo-oligosaccharide young corn shoot beverage and the high-content xylo-oligosaccharide young corn shoot beverage prepared by the method, no redundant waste liquid is generated in the preparation process, few residues are generated, the prepared young corn shoot beverage is golden and bright in color, has the special fragrance of corn, and is high in content of xylo-oligosaccharide and soluble dietary fiber and good in stability.
In order to achieve the aim, the preparation method of the high-xylo-oligosaccharide young corn shoot beverage comprises the following steps: crushing young corn shoots, and then adding acid for soaking; step two, performing steam explosion on the soaked young corn shoots; adding water into the bamboo corn after steam explosion, grinding the mixture into pulp, and performing enzymolysis treatment; separating the enzyme-inactivated enzymolysis liquid to obtain clear liquid and precipitate; step five, pyrolyzing the precipitate, collecting gas-phase distillate, and carrying out secondary distillation to obtain distillate; and step six, adding water, auxiliary materials and the distillate into the clear liquid, uniformly mixing, homogenizing, sterilizing and filling to obtain the product.
Preferably, the preparation method of the high-content xylo-oligosaccharide young corn shoot beverage comprises the following steps of: adjusting the pH value of the slurry obtained after the grinding to 5.5-6.5, adding amylase accounting for 0.5-1.5% of the mass of the slurry, saccharifying enzyme accounting for 0.2-2% of the mass of the slurry and xylanase accounting for 0.25-1% of the mass of the slurry into the slurry, carrying out enzymolysis for 2-6h under the conditions of 40-80 ℃ and ultrasonic power of 150-.
Preferably, in the preparation method of the high-xylo-oligosaccharide young corn shoot beverage, the young corn shoots are corn ears before the milk stage.
Preferably, the preparation method of the high-content xylo-oligosaccharide young corn shoot beverage comprises the following specific steps of: adding acid in a spraying manner, wherein the mass ratio of the young corn shoots to the acid liquor is 2-3:1, adjusting the pH value of the young corn shoots to 3.5-5.5, soaking at 60-90 ℃ for 0.5-2h to adjust the pH value of the young corn shoots to 3.5-5.5, and soaking at 60-90 ℃ for 0.5-2h, wherein the acid is at least one of food-grade lactic acid, acetic acid and citric acid.
Preferably, in the preparation method of the high-content xylo-oligosaccharide young corn shoot beverage, the steam explosion pressure of the steam explosion is 1.2-1.8Mpa, and the pressure maintaining time is 90-130 s.
Preferably, in the preparation method of the high-content xylo-oligosaccharide young corn shoot beverage, the water adding amount in the third step is 3-5 times of the mass of the young corn shoots after steam explosion.
Preferably, in the preparation method of the high-xylo-oligosaccharide baby corn beverage, the pyrolysis temperature is 600-650 ℃.
Preferably, in the preparation method of the high-xylo-oligosaccharide young corn shoot beverage, the water adding amount in the sixth step is 5-10 times of the mass of the clear liquid, the adding amount of the distillate is 0.5% of the mass of the clear liquid after being diluted by water, the auxiliary materials are modified starch and cane sugar, the adding amount of the modified starch is 0.3-1% of the mass of the clear liquid after being diluted by water, and the adding amount of the cane sugar is 5-8% of the mass of the clear liquid after being diluted by water.
The invention also provides a high-content xylo-oligosaccharide young corn shoot beverage, which is prepared by the preparation method of the high-content xylo-oligosaccharide young corn shoot beverage.
The invention at least comprises the following beneficial effects:
the preparation method of the high-content xylo-oligosaccharide baby corn beverage comprises the steps of crushing baby corn, then sequentially carrying out acid infiltration, steam explosion, compound enzymolysis, pyrolysis distillation and blending to prepare the baby corn beverage, carrying out acid infiltration, wherein the steam explosion can rapidly crack cellulose and hemicellulose in the baby corn, and combining the compound enzymolysis to form xylo-oligosaccharide or monosaccharide, so that the nutritive value of the baby corn beverage is improved, unstable substances in the baby corn beverage are reduced, the use of additives is reduced, and meanwhile, pyrolytically distilling the precipitate after enzymolysis to obtain wood vinegar liquid, so that the high-content xylo-oligosaccharide baby corn beverage has a good bacteriostatic action.
Secondly, no redundant waste liquid is generated in the preparation process of the high-content xylo-oligosaccharide young corn shoot beverage, the residue is less, only 10-60kg of residue is generated after each ton of young corn shoots are processed, the components of the residue mainly comprise cellulose (50-70%) and a small amount of protein (10-15%), and the residue can be used as feed or fertilizer through further compounding or fermentation and other treatment.
Thirdly, the high-content xylo-oligosaccharide corn bamboo shoot beverage prepared by the invention is golden and bright in color and has the special fragrance of corn, the xylo-oligosaccharide content is 0.2-1g/100mL, the average polymerization degree is 3.2-5.8, and the soluble dietary fiber content is 0.2-1.5g/100 mL.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
It is to be noted that the experimental procedures described in the following examples are conventional ones unless otherwise specified, and the reagents and materials described therein are commercially available without otherwise specified.
Example 1:
a high-xylo-oligosaccharide young corn shoot beverage is prepared by the following steps:
firstly, crushing young corn shoots into small pieces of 5-10mm, adding acid into the crushed young corn shoots in a spraying mode, wherein the mass ratio of the young corn shoots to acid liquor is 2:1, adjusting the pH value of the young corn shoots to 5.5, and soaking for 2 hours at 60 ℃, wherein the acid is food-grade citric acid;
step two, performing steam explosion on the soaked young corn shoots, wherein the steam explosion pressure is 1.2Mpa, and the pressure maintaining time is 130 s;
adding water which is 3 times of the mass of the steam-exploded young corn shoots into the steam-exploded young corn shoots, grinding the mixture into thick liquid by a colloid mill, adjusting the pH value of the thick liquid to 6.5, uniformly stirring the mixture, adding amylase which accounts for 0.5 percent of the mass of the thick liquid, saccharifying enzyme which accounts for 0.2 percent of the mass of the thick liquid and xylanase which accounts for 0.25 percent of the mass of the thick liquid into the thick liquid, carrying out enzymolysis for 6 hours at 40 ℃ under the condition of ultrasonic power of 150w, and carrying out enzyme inactivation in boiling water for 5min after the enzymolysis is finished;
step four, carrying out centrifugal separation on the enzyme-inactivated enzymolysis liquid to obtain clear liquid and precipitate;
step five, pyrolyzing the precipitate at 600 ℃, collecting gas-phase distillate, and carrying out secondary distillation to obtain distillate;
and step six, adding water which is 5 times of the mass of the clear liquid into the clear liquid, wherein the modified starch accounts for 0.3 percent of the mass of the clear liquid after being diluted by water, the sucrose accounts for 5 percent of the mass of the clear liquid, and the distillate accounts for 0.5 percent of the mass of the clear liquid after being diluted by water, homogenizing, sieving by a 200-mesh sieve, instantly sterilizing at high temperature, and canning to obtain the product.
Example 2:
a high-xylo-oligosaccharide young corn shoot beverage is prepared by the following steps:
firstly, crushing young corn shoots into small pieces of 5-10mm, adding acid into the crushed young corn shoots in a spraying mode, wherein the mass ratio of the young corn shoots to acid liquor is 3:1, adjusting the pH value of the young corn shoots to 3.5, and soaking at 90 ℃ for 0.5h, wherein the acid is food-grade acetic acid;
step two, performing steam explosion on the soaked young corn shoots, wherein the steam explosion pressure is 1.8Mpa, and the pressure maintaining time is 90 s;
adding water which is 5 times of the mass of the steam-exploded young corn shoots into the steam-exploded young corn shoots, grinding the mixture into thick liquid by a colloid mill, adjusting the pH value of the thick liquid to 5.5, uniformly stirring the mixture, adding amylase, saccharifying enzyme and xylanase, wherein the amylase accounts for 1.5 percent of the mass of the thick liquid, the saccharifying enzyme accounts for 2 percent of the mass of the thick liquid, the xylanase accounts for 1.5 percent of the mass of the thick liquid, carrying out enzymolysis for 2 hours at the temperature of 80 ℃ and the ultrasonic power of 500w, and inactivating the enzyme in boiling water for 5min after the enzymolysis is finished;
step four, carrying out centrifugal separation on the enzyme-inactivated enzymolysis liquid to obtain clear liquid and precipitate;
step five, pyrolyzing the precipitate at 650 ℃, collecting gas-phase distillate, and carrying out secondary distillation to obtain distillate;
and step six, adding water which is 10 times of the mass of the clear liquid into the clear liquid, wherein the modified starch accounts for 1% of the mass of the clear liquid after being diluted by water, the sucrose accounts for 8% of the mass of the clear liquid, and the distillate accounts for 0.5% of the mass of the clear liquid after being diluted by water, homogenizing, sieving by a 200-mesh sieve, instantly sterilizing at high temperature, and canning to obtain the product.
Example 3:
a high-xylo-oligosaccharide young corn shoot beverage is prepared by the following steps:
firstly, crushing young corn shoots into small pieces of 5-10mm, adding acid into the crushed young corn shoots in a spraying mode, wherein the mass ratio of the young corn shoots to acid liquor is 2.5:1, adjusting the pH value of the young corn shoots to 4.5, and soaking at 75 ℃ for 1.2h, wherein the acid is prepared by mixing food-grade lactic acid and acetic acid according to the mass ratio of 1: 1;
step two, performing steam explosion on the soaked young corn shoots, wherein the steam explosion pressure is 1.5Mpa, and the pressure maintaining time is 110 s;
adding water which is 4 times of the mass of the steam-exploded young corn shoots into the steam-exploded young corn shoots, grinding the mixture into thick liquid by a colloid mill, adjusting the pH value of the thick liquid to 6.0, uniformly stirring the mixture, adding amylase which accounts for 1 percent of the mass of the thick liquid, saccharifying enzyme which accounts for 1 percent of the mass of the thick liquid and xylanase which accounts for 0.6 percent of the mass of the thick liquid into the thick liquid, carrying out enzymolysis for 4 hours at the temperature of 60 ℃ and under the condition of the ultrasonic power of 350w, and inactivating the enzyme in boiling water for 5min after the enzymolysis is finished;
step four, carrying out centrifugal separation on the enzyme-inactivated enzymolysis liquid to obtain clear liquid and precipitate;
step five, pyrolyzing the precipitate at 630 ℃, collecting gas-phase distillate, and carrying out secondary distillation to obtain distillate;
and step six, adding water which is 8 times of the mass of the clear liquid into the clear liquid, taking 0.8 percent of modified starch, 6.5 percent of cane sugar and 0.5 percent of distillate of the mass of the clear liquid after being diluted by water, homogenizing, sieving by a 200-mesh sieve, instantly sterilizing at high temperature, and canning to obtain the product.
Comparative example 1:
the preparation steps of the high-xylo-oligosaccharide young corn shoot beverage are the same as those in example 3, but the acid adding infiltration process in the step one is omitted, namely, the young corn shoots in the step one are crushed and then directly enter the step two.
Comparative example 2:
the preparation steps of the high-xylo-oligosaccharide corn bamboo shoot beverage are the same as those in example 3, except that in the third step, xylanase accounting for 1% of the mass of the pulp is only added into the pulp during enzymolysis.
Comparative example 3:
the preparation method of the high-xylo-oligosaccharide young corn shoot beverage is the same as that in example 3, except that in the third step, amylase accounting for 1.5 percent of the mass of the pulp and xylanase accounting for 1 percent of the mass of the pulp are only added into the pulp during enzymolysis.
Comparative example 4:
the preparation steps of the high-xylo-oligosaccharide young corn shoot beverage are the same as those in example 3, except that the fifth step is omitted, and the distillate is not added in the sixth step.
Comparative example 5:
a young corn shoot beverage is prepared by the following steps:
crushing the young corn shoots into small blocks of 5-10mm, adding water with the mass 4.5 times of the mass of the corn water, coarsely grinding, and then grinding the mixture by using a colloid mill;
filtering the slurry obtained after the grinding into the thick liquid by using a 100-mesh filter cloth, and taking the filtered material;
and step three, adding water which is 8 times of the mass of the filtered material, modified starch which accounts for 1% of the mass of the filtered material diluted by adding water and cane sugar which accounts for 6.5% of the mass of the filtered material into the filtered material, homogenizing, sieving by a 200-mesh sieve, instantly sterilizing at high temperature, and canning to obtain the product.
Experimental example 1:
sensory evaluation was performed on the baby corn beverages prepared in examples 1 to 3 and comparative examples 1 to 5, and the sensory evaluation criteria and the sensory evaluation results are shown in table 1 and table 2, respectively.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation results
Note: sensory evaluation samples were those obtained after the baby corn beverage was prepared and left at room temperature for 7 days.
Experimental example 2
Measuring the contents of main functional components of xylooligosaccharide and soluble dietary fiber in the young corn shoot beverage prepared in example 3 and comparative examples 1-5, and the polymerization degree of the xylooligosaccharide, wherein the measurement method of the content and the polymerization degree of the xylooligosaccharide refers to the measurement method in GB/T35545-2017 xylooligosaccharide; the method for measuring the content of the soluble dietary fiber refers to a method for measuring the dietary fiber in GB/T5009.88-2008 food and a method for measuring the water-soluble dietary fiber of the grain and the product thereof-GB/T37492-2019 grain and oil inspection-an enzyme gravimetric method, and the experimental results are shown in Table 3.
TABLE 3 measurement results of major functional Components
| Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| Content of xylooligosaccharide/%) | 0.84 | 0.13 | 0.05 | 0.03 | 0.89 | 0 |
| Polymerization degree of xylooligosaccharide | 3.5 | 7.2 | 6.8 | 7.5 | 3.8 | —— |
| Soluble dietary fibre content/%) | 1.4 | 0.3 | 0.1 | .0.15 | 1.5 | 0.05 |
Experimental example 3
The quality guarantee period experiment is carried out on the young corn shoot beverages prepared in the example 3, the comparative example 4 and the comparative example 5, and the specific experiment method comprises the following steps: the young corn cob beverages prepared in example 3 and comparative example 4 were divided into 3 portions, one portion was preserved at 5 ℃ and the other portion was preserved at 37 ℃, and the young corn cob beverages preserved at 37 ℃ were periodically subjected to microbiological examination and sensory evaluation, wherein the microbiological examination was performed with reference to the examination (pretreatment with filter membrane) standards for microorganisms in the T/CBIA005-2019 beverages, and the sensory evaluation was performed with reference to samples preserved at 5 ℃ and the presence or absence of abnormalities in comparison, and the experimental results are shown in table 4.
TABLE 4 shelf life test results
It is further noted that the present invention can also be used to prepare high-content xylo-oligosaccharide beverages, such as sugar cane shoot, from raw materials having similar cellulose and hemicellulose compositions as corn shoot.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.
Claims (9)
1. The preparation method of the high-content xylo-oligosaccharide corn bamboo shoot beverage is characterized by comprising the following steps of:
crushing young corn shoots, and then adding acid for soaking;
step two, performing steam explosion on the soaked young corn shoots;
adding water into the bamboo corn after steam explosion, grinding the mixture into pulp, and performing enzymolysis treatment;
separating the enzyme-inactivated enzymolysis liquid to obtain clear liquid and precipitate;
step five, pyrolyzing the precipitate, collecting gas-phase distillate, and carrying out secondary distillation to obtain distillate;
and step six, adding water, auxiliary materials and the distillate into the clear liquid, uniformly mixing, homogenizing, sterilizing and filling to obtain the product.
2. The method for preparing the high-xylo-oligosaccharide young corn shoot beverage as claimed in claim 1, wherein the enzymolysis treatment specifically comprises the following steps: adjusting the pH value of the slurry obtained after the grinding to 5.5-6.5, adding amylase accounting for 0.5-1.5% of the mass of the slurry, saccharifying enzyme accounting for 0.2-2% of the mass of the slurry and xylanase accounting for 0.25-1% of the mass of the slurry into the slurry, carrying out enzymolysis for 2-6h under the conditions of 40-80 ℃ and ultrasonic power of 150-.
3. The method for preparing a high-xylo-oligosaccharide young corn shoot beverage as claimed in claim 1, wherein the young corn shoots are corn ears before the milk stage.
4. The method for preparing the high-xylo-oligosaccharide young corn shoot beverage as claimed in claim 1, wherein the acid adding infiltration is specifically as follows: adding acid in a spraying manner, wherein the mass ratio of the young corn shoots to the acid liquor is 2-3:1, adjusting the pH value of the young corn shoots to 3.5-5.5, and soaking at 60-90 ℃ for 0.5-2h, wherein the acid is at least one of food-grade lactic acid, acetic acid and citric acid.
5. The method for preparing the high-xylo-oligosaccharide corn sprout beverage as claimed in claim 1, wherein the steam explosion pressure of the steam explosion is 1.2-1.8Mpa, and the pressure maintaining time is 90-130 s.
6. The method for preparing the high-xylo-oligosaccharide young corn shoot beverage as claimed in claim 1, wherein the water adding amount in the third step is 3-5 times of the mass of the young corn shoots after the steam explosion.
7. The method for preparing the high-xylo-oligosaccharide baby corn beverage as claimed in claim 1, wherein the pyrolysis temperature is 600-650 ℃.
8. The method for preparing the high-xylo-oligosaccharide corn sprout beverage as claimed in claim 1, wherein the water addition amount in the sixth step is 5-10 times of the mass of the clear liquid, the addition amount of the distillate is 0.5% of the mass of the clear liquid after being diluted by water, the auxiliary materials are modified starch and sucrose, the addition amount of the modified starch is 0.3-1% of the mass of the clear liquid after being diluted by water, and the addition amount of the sucrose is 5-8% of the mass of the clear liquid after being diluted by water.
9. A high xylo-oligosaccharide young corn shoot beverage, which is prepared by the preparation method of the high xylo-oligosaccharide young corn shoot beverage as claimed in any one of claims 1 to 8.
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| 顾瑜: "玉米笋汁加工技术", 《农产品加工》 * |
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