CN111053177A - Instant fruit and vegetable powder rich in flavonoid compounds and preparation method thereof - Google Patents
Instant fruit and vegetable powder rich in flavonoid compounds and preparation method thereof Download PDFInfo
- Publication number
- CN111053177A CN111053177A CN201911349855.4A CN201911349855A CN111053177A CN 111053177 A CN111053177 A CN 111053177A CN 201911349855 A CN201911349855 A CN 201911349855A CN 111053177 A CN111053177 A CN 111053177A
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- China
- Prior art keywords
- powder
- parts
- fruit
- vegetable
- raw materials
- Prior art date
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- Pending
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- 229930003935 flavonoid Natural products 0.000 title claims abstract description 28
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- -1 flavonoid compounds Chemical class 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- 150000001875 compounds Chemical class 0.000 claims abstract description 33
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- 239000004376 Sucralose Substances 0.000 claims description 7
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 7
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the field of food processing, and relates to an instant fruit and vegetable powder rich in flavonoid compounds and a preparation method thereof. The instant fruit and vegetable powder comprises the following components in parts by weight: 10-35 parts of mixed water chestnut powder, 15-30 parts of mulberry powder, 15-25 parts of orange peel powder, 5-15 parts of hawthorn powder, 5-15 parts of sophora japonica powder, 10-20 parts of microencapsulated pueraria flavonid powder, 5-15 parts of microencapsulated buckwheat flavonid powder, 10-25 parts of grape powder, 5-15 parts of blueberry powder, 10-30 parts of propolis freeze-dried powder, 0.1-1 part of a compound sweetening agent and 5-15 parts of a compound sour agent. The instant fruit and vegetable powder has flavone content as high as 17% and has several physiological activities of lowering blood fat, resisting thrombus, resisting oxidation, etc.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to instant fruit and vegetable powder rich in flavonoid compounds and a preparation method thereof.
Background
The Maillard reaction is a series of complex chemical reactions between amino groups of compounds such as proteins and amino acids and carbonyl groups of reducing sugars, the reactions can finally generate brown and even black macromolecular substances, and flavonoids are widely distributed in the plant world, exist in the form of glycoside or carbon-sugar radical combined with most of the sugars in the plant body, and exist in the form of free form. The flavonoid compounds are main ways and key action sites for inhibiting formation of Maillard reaction hazards in different processing processes, and have an inhibiting effect on harmful substances by combining the oxidation resistance of the flavonoid compounds. A large number of researches show that the flavonoid compounds have pharmacological activities of reducing blood pressure, reducing blood fat, resisting aging, improving the immunity of organisms, purging, relieving cough, eliminating phlegm, relieving spasm, resisting allergy and the like. The formation of flavonoids in plants is carried out by generating hydroxycinnamic acid and three-molecule acetic acid from glucose through shikimic acid pathway and acetic acid-malonic acid pathway respectively, synthesizing chalcone, and then deriving into various flavonoids.
Fruits and vegetables usually contain abundant reducing sugar and amino acid, and flavonoid compounds generally exist in products such as vegetables, fruits and the like which are subjected to thermal processing treatment, so that the products such as the vegetables, the fruits and the like which are subjected to the thermal processing treatment are potential health-care food with beneficial effects of inhibiting cardiovascular and cerebrovascular diseases and the like, and the market competitiveness of the fruit and vegetable products is greatly improved due to the health-care characteristic.
However, the formation of flavonoids is not concerned in the preparation process of the existing commercially available fruit and vegetable products, and only the external quality of the products, such as color, texture and the like, is taken as the basis of the preferable processing technology and parameters, so that the content of flavonoids in the existing commercially available fruit and vegetable products is relatively low and is generally below 1mg/g, and the beneficial effects of flavonoids in inhibiting cardiovascular and cerebrovascular diseases and the like can hardly be exerted by eating the commercially available fruit and vegetable products. Therefore, it is urgently needed to find a fruit and vegetable product rich in flavonoid compounds and a production method thereof.
Disclosure of Invention
In order to solve the problems, the invention aims to provide the instant fruit and vegetable powder rich in flavonoid compounds and the preparation method thereof.
The invention provides an instant fruit and vegetable powder rich in flavonoids, which comprises the following components in parts by weight: 10-35 parts of mixed water chestnut powder, 15-30 parts of mulberry powder, 15-25 parts of orange peel powder, 5-15 parts of hawthorn powder, 5-15 parts of sophora japonica powder, 10-20 parts of microencapsulated pueraria flavonid powder, 5-15 parts of microencapsulated buckwheat flavonid powder, 10-25 parts of grape powder, 5-15 parts of blueberry powder, 10-30 parts of propolis freeze-dried powder, 0.1-1 part of a compound sweetening agent and 5-15 parts of a compound sour agent.
According to the invention, preferably, the instant fruit and vegetable powder comprises the following components in parts by weight: 15-30 parts of water chestnut powder, 17-28 parts of mulberry powder, 17-23 parts of orange peel powder, 7-12 parts of hawthorn powder, 6-13 parts of sophora flower bud powder, 12-18 parts of microencapsulated pueraria flavonid powder, 6-14 parts of microencapsulated buckwheat flavonid powder, 12-23 parts of grape powder, 7-10 parts of blueberry powder, 15-28 parts of propolis freeze-dried powder, 0.3-0.8 part of a compound sweetening agent and 7-13 parts of a compound sour agent.
Further preferably, the instant fruit and vegetable powder comprises the following components in parts by weight: 17-27 parts of water chestnut powder, 20-25 parts of mulberry powder, 19-22 parts of orange peel powder, 8-12 parts of hawthorn powder, 7-12 parts of sophora japonica powder, 13-15 parts of microencapsulated pueraria flavonid powder, 7-12 parts of microencapsulated buckwheat flavonid powder, 14-20 parts of grape powder, 8-10 parts of blueberry powder, 17-25 parts of propolis freeze-dried powder, 0.5-1 part of a compound sweetening agent, 5-15 parts of a compound sour agent, 0.5-0.7 part of a compound sweetening agent and 9-12 parts of a compound sour agent.
More preferably, the instant fruit and vegetable powder comprises the following components in parts by weight: 20 parts of water chestnut powder, 23 parts of mulberry powder, 21 parts of orange peel powder, 10 parts of hawthorn powder, 8 parts of sophora japonica rice powder, 15 parts of microencapsulated pueraria flavonid powder, 10 parts of microencapsulated buckwheat flavonid powder, 20 parts of grape powder, 9 parts of blueberry powder, 25 parts of propolis freeze-dried powder, 0.5 part of compound sweetening agent and 10 parts of compound sour agent.
According to the invention, preferably, the compound sweetener is stevioside and sucralose, and the weight ratio of the stevioside to the sucralose is 0.1-0.5: 1; the compound sour agent is citric acid and tartaric acid, and the weight ratio of the citric acid to the tartaric acid is 0.3-0.8: 1.
the second aspect of the present invention provides a preparation method of the above instant fruit and vegetable powder rich in flavonoids, which sequentially comprises: selecting fruit and vegetable raw materials, pretreating, drying, crushing, stir-frying, uniformly mixing ingredients and sterilizing to obtain the finished product.
According to the invention, the pretreatment can be adjusted according to different water content of the fruit and vegetable raw materials, and particularly,
for the raw material with low water content: soaking the raw materials in 2-5% salt solution for 5-15 min, cleaning, expelling insects, cutting, and blanching; the hot bleaching and enzyme deactivating treatment is to put the cut fruit and vegetable raw materials into sodium bicarbonate containing 1.5 to 3 percent of sodium bicarbonate at the temperature of between 80 and 95 ℃ for blanching for 10 to 15 minutes, then cool the raw materials to the temperature below 7 ℃ by flowing water and drain the water; the raw materials with low water content comprise flos Sophorae Immaturus, radix Puerariae, semen Fagopyri Esculenti, and propolis;
for fruit and vegetable raw materials with high water content: cleaning fruit and vegetable raw materials, crushing and pulping, simultaneously rapidly heating to 80-95 ℃ for 20-35 seconds, then filtering, peeling, removing seeds and homogenizing the pulp; the fruit and vegetable raw materials with high water content comprise water chestnut, mulberry, orange peel, hawthorn, grape and blueberry.
According to the present invention, preferably, the drying comprises: quickly freezing the pretreated fruit and vegetable raw materials, quickly reducing the central temperature of the fruit and vegetable raw materials to below-25 ℃ within 15-30 minutes, then quickly carrying out vacuum sublimation drying, keeping the vacuum degree at the sublimation pressure of 90-150Pa, simultaneously supplying heat, and keeping the temperature at 35-60 ℃ until the water content of the fruit and vegetable raw materials is lower than 4%.
According to the present invention, preferably, the pulverization comprises: the dried fruit and vegetable raw materials are crushed by a mechanical crushing method, and the crushing granularity is over 90 meshes. The fruit and vegetable raw materials with higher density preferably have a crushing particle size of more than 100 meshes.
According to the present invention, preferably, the stir-frying comprises: stir-frying the crushed fruit and vegetable powder in a roller at 45-60 ℃ for 2-5 minutes, wherein the fruit and vegetable powder has no scorched color or scorched flavor.
According to the invention, preferably, the blending of the ingredients comprises: the crushed fruit and vegetable raw materials and other ingredients are added according to the formula and then stirred and mixed evenly.
According to the invention, preferably, the finished product comprises: keeping the fruit and vegetable powder after stirring and mixing evenly at the temperature of 85-95 ℃ for 30-60 seconds, subpackaging and sealing.
According to the invention, preferably, the microencapsulated pueraria flavonid powder and the microencapsulated buckwheat flavonid powder are prepared by adopting a separate embedding technology, 1-3% of maltodextrin is added into the pueraria flavonid powder or the buckwheat flavonid powder, 2-4% of β -cyclodextrin and 2-6% of soluble starch are used as embedding agents, and the microencapsulated pueraria flavonid powder and the microencapsulated buckwheat flavonid are obtained through spray drying;
the content of flavone in the prepared instant fruit and vegetable powder is 10-17%.
The invention has the beneficial effects that:
1. the flavonoid compound has important medicinal value in the aspects of oxidation resistance, tumor resistance, HIV inhibition and the like as an active ingredient. The water chestnut powder, the mulberry powder, the orange peel powder, the hawthorn powder, the sophora japonica powder, the microencapsulated pueraria flavonid powder, the microencapsulated buckwheat flavonid powder, the grape powder, the blueberry powder and the propolis freeze-dried powder all have rich flavonoid compounds and have various physiological activities of reducing fat, resisting thrombus, resisting oxidation and the like.
2. The fruit and vegetable instant powder contains abundant flavonoids, vitamins and minerals, and after proper treatment, substances such as cyclodextrin and the like are added to effectively embed and protect most of functional substances and nutrient elements in fruit and vegetable juice, and meanwhile, some nutrient components can be strengthened.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein.
Example 1
This example illustrates an instant fruit and vegetable powder rich in flavonoids and a method for preparing the same.
The instant fruit and vegetable powder comprises 10 parts of mixed water chestnut powder, 15 parts of mulberry powder, 15 parts of orange peel powder, 5 parts of hawthorn powder, 5 parts of sophora japonica powder, 10 parts of microencapsulated pueraria flavonone powder, 5 parts of microencapsulated buckwheat flavonone powder, 10 parts of grape powder, 5 parts of blueberry powder, 10 parts of propolis freeze-dried powder, 0.1 part of compound sweetener and 5 parts of compound sour agent; the compound sweetening agent is stevioside and sucralose, and the compound sour agent is citric acid and tartaric acid.
The preparation method comprises the following steps:
and step S1, selecting the fruit and vegetable raw materials, and mixing the components in parts by weight.
Step S2, preprocessing: the pretreatment of the fruit and vegetable raw materials obtained by selection comprises the following steps:
for the raw material with low water content: soaking the fruit and vegetable raw materials in 2% salt solution for 6 min, cleaning, expelling insects, cutting, and blanching and deactivating enzyme; the hot bleaching and enzyme deactivating treatment is to put the cut fruit and vegetable raw materials into sodium bicarbonate containing 1.5 percent of sodium bicarbonate at 80 ℃ for blanching for 10 minutes, then cool the raw materials to below 7 ℃ by flowing water and drain the water. The raw materials with low water content include flos Sophorae Immaturus, radix Puerariae, semen Fagopyri Esculenti, and propolis.
The microencapsulated pueraria flavonid powder and the microencapsulated buckwheat flavonid powder are prepared by adopting a separate embedding technology, 1 percent of maltodextrin is added into the pueraria flavonid powder or the buckwheat flavonid powder, 2 percent of β -cyclodextrin and 2 percent of soluble starch are used as embedding agents, and the microencapsulated pueraria flavonid powder and the microencapsulated buckwheat flavonid powder which are rich in flavone are prepared by spray drying, wherein the flavone content of the instant fruit and vegetable powder is 10 percent.
The pretreatment of the fruit and vegetable raw materials with high water content comprises the steps of cleaning the fruit and vegetable raw materials, crushing and pulping, simultaneously rapidly heating to 80 ℃ for 20 seconds, filtering, peeling, removing seeds and homogenizing the pulp. The fruit and vegetable raw materials with high water content comprise water chestnut, mulberry, orange peel, hawthorn, grape and blueberry.
Step S3, drying: the drying is to quickly freeze the pretreated fruit and vegetable raw materials, quickly reduce the central temperature of the fruit and vegetable raw materials to below-25 ℃ within 15 minutes, then quickly carry out vacuum sublimation drying, keep the vacuum degree at the sublimation pressure of 90Pa, simultaneously supply heat, and maintain the temperature at 35 ℃ until the moisture content of the fruit and vegetable raw materials is lower than 4%.
Step S4, pulverization: the crushing is to crush the dried fruit and vegetable raw materials by a mechanical crushing method, and the crushing granularity is required to be more than 90 meshes; especially, the fruit and vegetable raw materials with higher density require the crushing granularity to be more than 100 meshes.
Step S5, parching: blending and sterilizing to obtain a finished product: after crushing, carrying out hot frying treatment on the fruit and vegetable powder; the hot frying is to fry the crushed fruit and vegetable powder in a roller at 45 ℃ for 2 minutes, and the vegetable powder has no scorched color or scorched flavor.
Step S6, blending the materials: the step of uniformly mixing the ingredients is to mix and uniformly mix the crushed fruit and vegetable raw materials with other ingredients according to the proportion of the formula.
Step S7, sterilizing finished products: the bacteria-reducing finished product is prepared by keeping the fruit and vegetable powder which is uniformly stirred at the temperature of 85 ℃ for 30 seconds, subpackaging and sealing.
Example 2
This example illustrates an instant fruit and vegetable powder rich in flavonoids and a method for preparing the same.
The instant fruit and vegetable powder comprises 20 parts of mixed water chestnut powder, 23 parts of mulberry powder, 21 parts of orange peel powder, 10 parts of hawthorn powder, 8 parts of sophora japonica powder, 15 parts of microencapsulated pueraria flavonone powder, 10 parts of microencapsulated buckwheat flavonone powder, 20 parts of grape powder, 9 parts of blueberry powder, 25 parts of propolis freeze-dried powder, 0.5 part of compound sweetening agent and 10 parts of compound sour agent, wherein the compound sweetening agent is stevioside and sucralose, and the compound sour agent is citric acid and tartaric acid.
The preparation method comprises the following steps:
and step S1, selecting the fruit and vegetable raw materials, and mixing the components in parts by weight.
Step S2, preprocessing: the pretreatment of the fruit and vegetable raw materials obtained by selection comprises the following steps:
for the raw material with low water content: soaking the fruit and vegetable raw materials in a 3% salt solution for 10 minutes, and then carrying out cleaning, insect expelling, cutting and hot bleaching and enzyme deactivating treatment; the hot bleaching and enzyme deactivating treatment is to put the cut fruit and vegetable raw materials into sodium bicarbonate containing 2 percent of sodium bicarbonate at 90 ℃ for blanching for 12 minutes, then cool the raw materials to below 7 ℃ by flowing water and drain the water. The raw materials with low water content include flos Sophorae Immaturus, radix Puerariae, semen Fagopyri Esculenti, and propolis.
The microencapsulated pueraria flavonid powder and the microencapsulated buckwheat flavonid powder are prepared by adopting a separate embedding technology, 2 percent of maltodextrin is added into the pueraria flavonid powder or the buckwheat flavonid powder, 3 percent of β -cyclodextrin and 4 percent of soluble starch are used as embedding agents, and the microencapsulated pueraria flavonid powder and the microencapsulated buckwheat flavonid powder which are rich in flavone are prepared by spray drying, wherein the flavone content of the instant fruit and vegetable powder is 17 percent.
The pretreatment of the fruit and vegetable raw materials with high water content comprises the steps of cleaning the fruit and vegetable raw materials, crushing and pulping, simultaneously rapidly heating to 90 ℃ for 30 seconds, filtering, peeling, removing seeds and homogenizing the pulp. The fruit and vegetable raw materials with high water content comprise water chestnut, mulberry, orange peel, hawthorn, grape and blueberry.
Step S3, drying: the drying is to quickly freeze the pretreated fruit and vegetable raw materials, quickly reduce the central temperature of the fruit and vegetable raw materials to below-25 ℃ within 20 minutes, then quickly carry out vacuum sublimation drying, keep the vacuum degree at the sublimation pressure of 120Pa, simultaneously supply heat, and maintain the temperature at 50 ℃ until the moisture content of the fruit and vegetable raw materials is lower than 4%.
Step S4, pulverization: the crushing is to crush the dried fruit and vegetable raw materials by a mechanical crushing method, and the crushing granularity is required to be more than 90 meshes; especially, the fruit and vegetable raw materials with higher density require the crushing granularity to be more than 100 meshes.
Step S5, parching: after crushing, carrying out hot frying treatment on the fruit and vegetable powder; the hot frying is to fry the crushed fruit and vegetable powder in a roller at 50 ℃ for 4 minutes, and the vegetable powder has no scorched color or scorched flavor.
Step S6, blending the materials: the step of uniformly mixing the ingredients is to mix and uniformly mix the crushed fruit and vegetable raw materials with other ingredients according to the proportion of the formula.
Step S7, sterilizing finished products: the bacteria-reducing finished product is prepared by keeping the fruit and vegetable powder which is uniformly stirred at the temperature of 90 ℃ for 50 seconds, subpackaging and sealing.
Example 3
This example illustrates an instant fruit and vegetable powder rich in flavonoids and a method for preparing the same.
The instant fruit and vegetable powder comprises 35 parts of mixed water chestnut powder, 30 parts of mulberry powder, 25 parts of orange peel powder, 15 parts of hawthorn powder, 15 parts of sophora flower bud powder, 20 parts of microencapsulated pueraria flavonone powder, 15 parts of microencapsulated buckwheat flavonone powder, 25 parts of grape powder, 15 parts of blueberry powder, 30 parts of propolis freeze-dried powder, 1 part of compound sweetening agent and 15 parts of compound sour agent, wherein the compound sweetening agent is stevioside and sucralose, and the compound sour agent is citric acid and tartaric acid.
The preparation method comprises the following steps:
and step S1, selecting the fruit and vegetable raw materials, and mixing the components in parts by weight.
Step S2, preprocessing: the pretreatment of the fruit and vegetable raw materials obtained by selection comprises the following steps:
for the raw material with low water content: soaking the fruit and vegetable raw materials in a 5% salt solution for 15 minutes, and then carrying out cleaning, insect expelling, cutting and hot bleaching and enzyme deactivating treatment; the heat bleaching and enzyme deactivating treatment is to put the cut fruit and vegetable raw materials into sodium bicarbonate containing 3 percent of sodium bicarbonate at 95 ℃ for blanching for 15 minutes, then cool the fruit and vegetable raw materials to below 7 ℃ by flowing water and drain the water. The raw materials with low water content include flos Sophorae Immaturus, radix Puerariae, semen Fagopyri Esculenti, and propolis.
The microencapsulated pueraria flavonid powder and the microencapsulated buckwheat flavonid powder are prepared by adopting a separate embedding technology, and the microencapsulated pueraria flavonid powder and the microencapsulated buckwheat flavonid powder which are rich in flavone are prepared by adding 3% of maltodextrin into the pueraria flavonid powder or the buckwheat flavonid powder and taking 4% of β -cyclodextrin and 6% of soluble starch as embedding agents and performing spray drying, wherein the flavone content of the instant fruit and vegetable powder is 15%.
The pretreatment of the fruit and vegetable raw materials with high water content comprises the steps of cleaning the fruit and vegetable raw materials, crushing and pulping, simultaneously rapidly heating to 80-95 ℃ for 20-35 seconds, filtering, peeling, removing seeds and homogenizing the pulp. The fruit and vegetable raw materials with high water content comprise water chestnut, mulberry, orange peel, hawthorn, grape and blueberry.
Step S3, drying: the drying is to quickly freeze the pretreated fruit and vegetable raw materials, quickly reduce the central temperature of the fruit and vegetable raw materials to below-25 ℃ within 30 minutes, then quickly carry out vacuum sublimation drying, keep the vacuum degree at sublimation pressure of 150Pa, simultaneously supply heat, and maintain the temperature at 60 ℃ until the moisture content of the fruit and vegetable raw materials is lower than 4%.
Step S4, pulverization: the crushing is to crush the dried fruit and vegetable raw materials by a mechanical crushing method, and the crushing granularity is required to be more than 90 meshes; especially, the fruit and vegetable raw materials with higher density require the crushing granularity to be more than 100 meshes.
Step S5, parching: after crushing, carrying out hot frying treatment on the fruit and vegetable powder; the hot frying is to fry the crushed fruit and vegetable powder in a roller at 60 ℃ for 5 minutes, and the vegetable powder has no scorched color or scorched flavor.
Step S6, blending the materials: the step of uniformly mixing the ingredients is to mix and uniformly mix the crushed fruit and vegetable raw materials with other ingredients according to the proportion of the formula.
Step S7, sterilizing finished products: the bacteria-reducing finished product is prepared by keeping the fruit and vegetable powder which is uniformly stirred at the temperature of 95 ℃ for 60 seconds, subpackaging and sealing.
Test example
And (3) oxidation resistance test:
1. scavenging effect of different-component fruit and vegetable powder on ABTS free radical test
ABTS free radicals are a method for detecting total free radicals, and are suitable for hydrophilic and lipophilic substances. The ABTS free radical phosphate solution is oxidized to generate stable blue-green cationic free radicals, the substance to be tested is added into the ABTS free radical phosphate solution, if an antioxidant component exists, the substance reacts with the ABTS free radical phosphate solution, and the solution fades.
2. Scavenging effect of fruit and vegetable powder with different components on hydroxyl free radical test
The principle is according to FeSO4And H2O2The reaction produces OH, the absorbance of the product obtained by oxidizing salicylic acid with OH indicates the amount of OH, and the greater the absorbance, the greater the amount of OH. When the scavenger exists, OH can be scavenged, so that the accumulation of intermediate products is prevented, the oxidation rate of salicylic acid is reduced, the absorbance of the system is reduced, and the clearance rate of the polysaccharide to hydroxyl radicals is finally measured.
Two groups were set up for the experiment: sample group, control group. The sample groups are example 1 and example 2, and the control group is replaced by common fruit and vegetable powder. Both groups examined clearance of ABTS free radicals and OH.
ABTS free radical clearance was calculated as follows: e ═ a0- (a-Aj) ]/a0 × 100%, where E is the clearance. A0 is the OD value of the control group, A is the OD value of the sample group, and Aj is the OD value of the background group.
OH clearance was calculated as follows: e ═ a0- (a-Aj) ]/a0 × 100%, where E is the clearance. A0 is the OD value of the control group, A is the OD value of the sample group, and Aj is the OD value of the background group.
The test data are shown in table 1.
TABLE 1
| Item | DPPH radical scavenging ratio (%) | Hydroxyl radical scavenging ratio (%) |
| Example 1 | 86.87±2.79 | 90.75±5.36 |
| Example 2 | 89.51±1.09 | 92.35±4.67 |
| Example 3 | 87.49±1.16 | 91.25±3.72 |
| Control group | 43.26±2.24 | 41.63±3.39 |
As can be seen from Table 1, example 2 of the present invention has higher hydrogen resistance than examples 1 and 3, and example 1, examples 2 and 3 are higher than the control group.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.
Claims (10)
1. The instant fruit and vegetable powder rich in flavonoids compounds is characterized by comprising the following components in parts by weight: 10-35 parts of water chestnut powder, 15-30 parts of mulberry powder, 15-25 parts of orange peel powder, 5-15 parts of hawthorn powder, 5-15 parts of sophora japonica powder, 10-20 parts of microencapsulated pueraria flavonid powder, 5-15 parts of microencapsulated buckwheat flavonid powder, 10-25 parts of grape powder, 5-15 parts of blueberry powder, 10-30 parts of propolis freeze-dried powder, 0.1-1 part of a compound sweetening agent and 5-15 parts of a compound sour agent.
2. The flavonoid-rich instant fruit and vegetable powder of claim 1, comprising the following components in parts by weight: 15-30 parts of water chestnut powder, 17-28 parts of mulberry powder, 17-23 parts of orange peel powder, 7-12 parts of hawthorn powder, 6-13 parts of sophora flower bud powder, 12-18 parts of microencapsulated pueraria flavonid powder, 6-14 parts of microencapsulated buckwheat flavonid powder, 12-23 parts of grape powder, 7-10 parts of blueberry powder, 15-28 parts of propolis freeze-dried powder, 0.3-0.8 part of a compound sweetening agent and 7-13 parts of a compound sour agent.
3. The flavonoid-rich instant fruit and vegetable powder of claim 1 or 2, wherein said compound sweetener is stevioside and sucralose, and the weight ratio of stevioside to sucralose is 0.1-0.5: 1; the compound sour agent is citric acid and tartaric acid, and the weight ratio of the citric acid to the tartaric acid is 0.3-0.8: 1.
4. a process for the preparation of an instant flavonoid-rich fruit and vegetable powder according to any one of claims 1 to 3, characterized in that it comprises, in order: selecting fruit and vegetable raw materials, pretreating, drying, crushing, stir-frying, uniformly mixing ingredients and sterilizing to obtain the finished product.
5. The method of manufacturing according to claim 4, wherein the pre-treatment comprises:
for the raw material with low water content: soaking the raw materials in 2-5% salt solution for 5-15 min, cleaning, expelling insects, cutting, and blanching; the hot bleaching and enzyme deactivating treatment is to put the cut fruit and vegetable raw materials into sodium bicarbonate containing 1.5 to 3 percent of sodium bicarbonate at the temperature of between 80 and 95 ℃ for blanching for 10 to 15 minutes, then cool the raw materials to the temperature below 7 ℃ by flowing water and drain the water; the raw materials with low water content comprise flos Sophorae Immaturus, radix Puerariae, semen Fagopyri Esculenti, and propolis;
for fruit and vegetable raw materials with high water content: cleaning fruit and vegetable raw materials, crushing and pulping, simultaneously rapidly heating to 80-95 ℃ for 20-35 seconds, then filtering, peeling, removing seeds and homogenizing the pulp; the fruit and vegetable raw materials with high water content comprise water chestnut, mulberry, orange peel, hawthorn, grape and blueberry.
6. The method of manufacturing according to claim 4, wherein the drying includes: quickly freezing the pretreated fruit and vegetable raw materials, quickly reducing the central temperature of the fruit and vegetable raw materials to below-25 ℃ within 15-30 minutes, then quickly carrying out vacuum sublimation drying, keeping the vacuum degree at the sublimation pressure of 90-150Pa, simultaneously supplying heat, and keeping the temperature at 35-60 ℃ until the water content of the fruit and vegetable raw materials is lower than 4%.
7. The method of manufacturing according to claim 4, wherein the pulverization comprises: the dried fruit and vegetable raw materials are crushed by a mechanical crushing method, and the crushing granularity is over 90 meshes.
8. The method of claim 4, wherein the stir-frying comprises: stir-frying the crushed fruit and vegetable powder in a roller at 45-60 ℃ for 2-5 minutes, wherein the fruit and vegetable powder has no scorched color or scorched flavor.
9. The preparation method of claim 4, wherein the blending the ingredients comprises: adding the crushed fruit and vegetable raw materials and other ingredients according to the formula, and stirring and uniformly mixing; the bacteria-reduced finished product comprises: keeping the fruit and vegetable powder after stirring and mixing evenly at the temperature of 85-95 ℃ for 30-60 seconds, subpackaging and sealing.
10. The preparation method according to claim 5, wherein the microencapsulated pueraria flavonid powder and the microencapsulated buckwheat flavonid powder are prepared by adopting a separate embedding technology, 1-3% of maltodextrin is added into the pueraria flavonid powder or the buckwheat flavonid powder, and 2-4% of β -cyclodextrin and 2-6% of soluble starch are used as embedding agents, and the microencapsulated pueraria flavonid powder and the microencapsulated buckwheat flavonid are obtained by spray drying;
the content of flavone in the prepared instant fruit and vegetable powder is 10-17%.
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