CN111150051A - Pearl powder ball containing houttuynia cordata polysaccharide protein and preparation method thereof - Google Patents
Pearl powder ball containing houttuynia cordata polysaccharide protein and preparation method thereof Download PDFInfo
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- CN111150051A CN111150051A CN202010017045.5A CN202010017045A CN111150051A CN 111150051 A CN111150051 A CN 111150051A CN 202010017045 A CN202010017045 A CN 202010017045A CN 111150051 A CN111150051 A CN 111150051A
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 66
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- 235000013719 Houttuynia cordata Nutrition 0.000 title claims abstract description 59
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 238000001814 protein method Methods 0.000 title description 2
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- 235000019698 starch Nutrition 0.000 claims abstract description 51
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 33
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 2
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- BBFQZRXNYIEMAW-UHFFFAOYSA-N aristolochic acid I Chemical compound C1=C([N+]([O-])=O)C2=C(C(O)=O)C=C3OCOC3=C2C2=C1C(OC)=CC=C2 BBFQZRXNYIEMAW-UHFFFAOYSA-N 0.000 description 3
- 235000004252 protein component Nutrition 0.000 description 3
- 241000726094 Aristolochia Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- -1 aristolochia lactam Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
- A23J1/007—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials from leafy vegetables, e.g. alfalfa, clover, grass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention designs a pearl powder ball containing houttuynia polysaccharide protein and a preparation method thereof. The heartleaf houttuynia herb polysaccharide protein is obtained by using heartleaf houttuynia herb as a raw material through water extraction, alcohol precipitation and vacuum drying, and is used for preparing mixed solid pearl powder balls and stuffing core-wrapped pearl powder balls, wherein the weight parts of the heartleaf houttuynia herb polysaccharide protein are 10-20 parts, the weight parts of the cassava starch are 60-80 parts, the weight parts of the lotus root starch are 10-20 parts, and the weight parts of the brown sugar are 10-20 parts. The pearl ball prepared by the invention retains nutrient substances, tastes Q elastic, and is beneficial to health. The herba Houttuyniae has effects of clearing away heat and toxic materials, inducing diuresis for treating stranguria, invigorating stomach, resolving food stagnation, and promoting health. The product has high nutritive value, and simultaneously, in view of the special taste of the houttuynia cordata, the preparation method of the solid pearl balls and the stuffing core-spun pearl balls solves the different preference requirements of the public on the fishy smell in the houttuynia cordata, so that the product not only conforms to the trend of fashion, but also caters to the pursuit of consumers on health, and has wide market prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pearl powder ball containing houttuynia polysaccharide protein and a preparation method thereof.
Background
The houttuynia cordata is also named as houttuynia cordata, aucklandia root, swiss chard and the like, is a traditional Chinese natural food material, and has the nutritional effects of clearing heat and removing toxicity, promoting urination and diminishing inflammation, invigorating stomach and promoting digestion and the like. In recent years, research shows that the houttuynia cordata contains aristolochic acid, can be metabolized into aristolochia lactam II in vivo, and has renal toxicity. Despite epidemiological data showing that there is no direct correlation between the eating habits of houttuynia cordata and the prevalence of acute and chronic kidney disease. However, due to the dispute on the edible safety of houttuynia cordata, some people have worried about the edible safety of houttuynia cordata.
The pearl ball is a leisure food which has crystal and clear appearance and smooth mouthfeel and takes starch as a main component, and can be used as an auxiliary material to be added into milk tea, yoghourt, fruit juice, ice cream and the like. The pearl powder ball has Q-shaped elastic and smooth taste, is popular with the public, and becomes a wind vane leading consumption trend.
Disclosure of Invention
The invention provides a pearl ball containing houttuynia polysaccharide protein and a preparation method thereof. The product has good nutrition and flavor, can be used as a food mate, can be widely applied to products such as milk tea, ice cream, yoghourt, fruit juice, meal replacement and the like, conforms to the current market trend and health requirements, and has good market prospect.
In order to achieve the above purpose, the technical scheme provided by the invention is as follows:
a pearl powder ball containing houttuynia cordata polysaccharide protein comprises the following raw materials in parts by weight: 10-20 parts of houttuynia cordata polysaccharide protein, and auxiliary materials: 60-80 parts of cassava starch, 10-20 parts of lotus root starch and 10-20 parts of brown sugar.
A preparation method of pearl rice ball containing houttuynia cordata polysaccharide protein comprises the steps of using houttuynia cordata as a raw material, carrying out water extraction, alcohol precipitation and vacuum drying to obtain houttuynia cordata polysaccharide protein, and preparing mixed solid pearl rice ball or stuffing core-coated pearl rice ball from houttuynia cordata polysaccharide protein, cassava starch, lotus root starch and brown sugar in proportion.
Preferably, the extraction method of the houttuynia cordata polysaccharide protein comprises the following steps: herba houttuyniae is used as a raw material, soaked in food-grade ethanol, filtered and dried. And (2) crushing the dried houttuynia cordata in a high-speed universal crusher, adding distilled water according to the material-liquid ratio of 1: 20-40, heating for 2-4 h at 95 ℃, stirring occasionally, re-extracting the filtered filter residue for 1 time, combining the two filtrates, concentrating under reduced pressure at 55 ℃, adding ethanol for precipitation (the final concentration of ethanol is 80%), centrifugally collecting polysaccharide protein precipitate, re-dissolving the precipitate, concentrating under reduced pressure to remove ethanol, dialyzing, and finally drying under vacuum to obtain the houttuynia cordata polysaccharide protein. After the houttuynia cordata extract is precipitated by ethanol, polysaccharide protein components obtained by purification are relatively uniform, and the content of effective active ingredients is high. The polysaccharide protein is dialyzed (dialysis bag MD10 (8000-14000 Da)) to ensure that the polysaccharide protein does not contain small molecules of aristolochic acid or aristolochia lactam precursors, so that the polysaccharide protein has good safety.
Preferably, the preparation method of the mixed solid pearl powder ball comprises the steps of extracting houttuynia cordata polysaccharide protein, 10-20 parts by weight of houttuynia cordata polysaccharide protein main material, 60-80 parts by weight of cassava starch, 10-20 parts by weight of lotus root starch and 10-20 parts by weight of brown sugar, boiling ①, adding a small amount of clear water, boiling with a small fire for 5min to obtain caramel flavor, dissolving the houttuynia cordata polysaccharide protein in ②, dissolving the houttuynia cordata polysaccharide protein in water, adding a small amount of ultrapure water or distilled water to the houttuynia cordata polysaccharide protein solution, stirring uniformly, adding the houttuynia cordata polysaccharide protein solution to the boiled mixture, mixing ③, adding cassava starch and lotus root starch, stirring while stirring, kneading repeatedly to form balls, granulating ④, cutting into particles, preparing the balls with the size of about 7mm, picking the balls (sieving to remove the unconventional balls), boiling ⑤, pouring the precooled pearl powder balls into boiled water, boiling with a large fire, boiling for 15min, turning to the boiled balls to the powder balls to obtain a semi-bright pearl powder ball, soaking in ⑥, sterile and vacuum-packaging, and packaging.
Preferably, the preparation method of the filling core-spun pearl powder dumpling comprises the steps of extracting houttuynia cordata polysaccharide protein serving as a filling, adding 10-20 parts of houttuynia cordata polysaccharide protein, taking 10-20 parts of tapioca starch, lotus root starch and brown sugar as a wrapper, adding 60-80 parts of tapioca starch, 10-20 parts of lotus root starch and 10-20 parts of brown sugar by weight, preparing the filling through ① a small amount of water, keeping the water content at about 5%, polishing through a sugar coating machine, spraying viscose on ③ a way of preparing viscose from sodium carboxymethylcellulose and acetate starch, uniformly spraying the viscose on the surface of the polished filling, rolling ④ a dumpling, spraying the brown sugar, the lotus root starch and the tapioca starch on the surface through a powder sprayer, rolling the filling covered with the viscose to a size of about 7mm, picking up a dumpling (sieving to remove unconventional dumpling balls), pouring the prepared pearl powder dumpling into boiled water for 15min, boiling with big fire, turning to 30-small fire, boiling, sterilizing, taking out, and soaking in cold sterile water, and packaging.
The houttuynia cordata glycoprotein adopted by the product is a main active ingredient in the houttuynia cordata, and the polysaccharide protein component obtained by purification is uniform through ethanol precipitation and dialysis in the extraction step, the effective active ingredient content is high, and the polysaccharide protein component does not contain precursor small molecules of aristolochic acid or aristolochialactam, so that the safety is guaranteed, the worry of the edible potential safety hazard of consumers is solved, and the high-value application of the houttuynia cordata is promoted.
The pearl powder ball prepared from the cassava starch and the lotus root starch used by the product has low energy, can be used as a meal replacement, increases satiety, meets the spiritual enjoyment of the taste of consumers, does not worry about too high energy intake, and conforms to the fashion trend of current consumption.
The product retains the fishy smell of the houttuynia cordata polysaccharide protein by the core-wrapping technology, not only meets the taste enjoyment of the houttuynia cordata hobby crowd, but also can achieve the aim of gaining health. However, different populations respond greatly to houttuynia cordata, which is also considered to be durian in the vegetable kingdom, one of the most difficult vegetables to eat. The preparation method adds a preparation process of the mixed solid pearl powder balls, and the brown sugar and the lotus root starch are added to the mixed pearl powder balls to have unique faint scent, so that the fishy smell of the houttuynia cordata polysaccharide protein can be covered. In a word, the preparation method enables consumers to meet the requirements of different consumers on taste on the selective premise. In addition, the brown sugar used in the product is rich in nutrition, and besides sweet taste, the brown sugar has the effects of tonifying qi and nourishing blood, tonifying spleen and warming stomach, expelling wind and removing cold, promoting blood circulation and removing blood stasis, and improving sleep; besides, the brown sugar is not only suitable for women, but also suitable for men and women to eat for a long time, and nutrient elements contained in the brown sugar can supplement energy for men, tonify qi and preserve health. The lotus root starch has good edible value and nutritive value of tranquilizing mind, regulating middle warmer, stimulating appetite, nourishing marrow and brain, etc.
The invention relates to a preparation method of pearl balls containing houttuynia polysaccharide protein, which is characterized in that houttuynia polysaccharide protein is added on the basis of ensuring the Q-elasticity flavor of the traditional pearl balls, so that the nutritional value of the pearl balls is improved, the development and application approaches of houttuynia are expanded, and the market space of the pearl balls is expanded. Two preparation modes of the mixed solid pearl powder balls and the stuffing core-spun pearl powder balls are provided, and the requirements of different consumer groups on the taste can be met in a targeted manner. The houttuynia polysaccharide protein pearl pearls are low in energy and high in nutritive value, high-valued application of traditional food materials is promoted, the requirements of consumers on food enjoyment and health are met, and the quality of life is improved.
Detailed Description
The invention is further illustrated with reference to specific embodiments below.
The embodiment is as follows: extraction of houttuynia polysaccharide protein
1. Experimental Material
1.1 materials and reagents
The dried cordate houttuynia is produced by pharmacy of subsidiary hospitals of Jiangxi Chinese medicinal university and Chinese medicinal decoction pieces Limited company in Jiangxi river, and has the execution standard: the first edition of the book 2015, the Chinese pharmacopoeia. A dialysis bag: sigma, USA; food grade ethanol: jiangxi Baoling science and technology development Limited; ethanol was analytically pure.
1.2 instruments and devices
Milli-Qplus ultrapure water meter (Millipore, USA); FA1104 electronic balance (shanghai jingtian electronics factory, china); an electronic constant temperature stainless steel water bath (Shanghai Hongxing mechanical instrument industry manufacturing company, China); RE-52 rotary evaporator (Shanghai Yangrong Biochemical Co., Ltd., China); model ZK-82A vacuum drying oven (shanghai laboratory instruments main, china); TDL-5A centrifugal sedimentation machine (Shanghai' an pavilion analytical instruments, Inc., China); SY3200 type ultrasonic cleaner (shanghai sound source ultrasonic instrument equipment ltd., china); DGG-9023A type electric heating constant temperature blast drying oven (Shanghai Sensin laboratory instruments Co., Ltd., China).
1.3 extraction of houttuynia polysaccharide protein
Soaking herba Houttuyniae in 95% edible ethanol overnight, filtering, and oven drying. Adding ultrapure water or distilled water into the degreased houttuynia cordata according to the material-liquid ratio of 1: 20-40, placing the degreased houttuynia cordata into a constant-temperature water bath kettle, stirring for 2-4 h at 95 ℃, extracting the filtered filter residue for 1 time again, combining the two filtrates, concentrating the combined filtrates at 55 ℃ under reduced pressure to a small volume, adding ethanol for precipitation for 12h (so that the final volume fraction of the ethanol reaches 80%), and centrifuging to collect polysaccharide precipitate. After re-dissolving the polysaccharide, concentrating under reduced pressure to remove ethanol, filling the polysaccharide solution into a dialysis bag with the aperture of 8000-14000 Da, and dialyzing with running water to remove small molecular substances. And finally, carrying out rotary evaporation on the polysaccharide protein solution to carry out concentration treatment on the polysaccharide protein solution, and carrying out vacuum drying to obtain the houttuynia polysaccharide protein.
Example two of the specific embodiments: preparation of mixed solid pearl powder ball containing houttuynia polysaccharide protein
A mixed solid pearl powder ball containing houttuynia polysaccharide protein comprises 10-20 parts by weight of houttuynia polysaccharide protein main material and auxiliary materials: 60-80 parts of cassava starch, 10-20 parts of lotus root starch and 10-20 parts of brown sugar, wherein the preparation method comprises the following specific operation steps:
(1) preparing houttuynia polysaccharide protein: referring to the embodiment, firstly, the houttuynia cordata polysaccharide protein is prepared for standby.
(2) Boiling sugar: adding a small amount of clear water, adding brown sugar, and decocting with slow fire for 5min to obtain brown sugar flavor.
(3) Dissolving houttuynia polysaccharide protein: adding ultrapure water or distilled water to dissolve the houttuynia polysaccharide protein according to the weight of 0.5-0.8 times of the starch (containing the lotus root starch and the cassava starch), uniformly stirring, and adding the houttuynia polysaccharide protein solution into the brown sugar being decocted.
(4) Mixing: adding cassava starch and lotus root starch, stirring while adding, and repeatedly kneading into a dough.
(5) And (3) granulation: and (4) cutting the mixture into granules with the size of about 7mm, and picking the powder circles (sieving to remove the powder circles which are not in accordance with the specification).
(6) Boiling: and pouring the prepared pearl balls into boiling water, boiling the pearl balls for 15min with strong fire, and boiling the pearl balls for 30-45 min with slow fire until the pearl balls are glittering and translucent.
(7) Soaking: soaking in pre-cooled sterile ice water, taking out, and aseptically freezing.
(8) Packaging: and (5) aseptically vacuumizing and packaging the frozen solid pearl balls.
Example three of the specific implementation: preparation of filling core-spun pearl balls containing houttuynia cordata polysaccharide protein
A filling core-spun pearl ball containing houttuynia polysaccharide protein comprises 10-20 parts by weight of houttuynia polysaccharide protein filling and a coating: 60-80 parts of cassava starch, 10-20 parts of lotus root starch and 10-20 parts of brown sugar, wherein the preparation method comprises the following specific operation steps:
(1) preparing houttuynia polysaccharide protein: referring to the embodiment, firstly, the houttuynia cordata polysaccharide protein is prepared for standby.
(2) Preparing stuffing: adding a small amount of water into the extracted houttuynia polysaccharide protein, and keeping the water content at about 5%.
(3) Polishing: and polishing the prepared stuffing by a sugar coating machine.
(4) Spraying mucus: preparing mucilage from sodium carboxymethylcellulose and acetate starch, and uniformly spraying the mucilage on the surface of the polished stuffing.
(5) Rounding: spraying brown sugar, lotus root starch and tapioca starch on the surface by a powder sprayer, rolling the stuffing covered with the mucus to about 7mm, and picking out flour balls (sieving to remove non-compliant flour balls).
(6) Boiling: and pouring the prepared pearl balls into boiling water, boiling the pearl balls for 15min with strong fire, and boiling the pearl balls for 30-45 min with slow fire until the pearl balls are glittering and translucent.
(7) Soaking: soaking in pre-cooled sterilized ice water, taking out, and aseptically freezing.
(8) Packaging: and (5) carrying out aseptic vacuum-pumping packaging on the frozen core-spun pearl balls.
The foregoing merely illustrates preferred embodiments of the invention and is therefore described in some detail and not to be construed as limiting the scope of the invention. It should be noted that, for those skilled in the art, various changes, modifications and substitutions can be made without departing from the spirit of the present invention, and these are all within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (7)
1. A pearl ball containing houttuynia polysaccharide protein is characterized in that raw materials comprise houttuynia polysaccharide protein, cassava starch, lotus root starch and brown sugar.
2. The pearl powder ball containing houttuynia cordata polysaccharide protein according to claim 1, wherein the raw materials comprise, by weight: 10-20 parts of fishy grass polysaccharide protein, 60-80 parts of cassava starch, 10-20 parts of lotus root starch and 10-20 parts of brown sugar.
3. A preparation method of a pearl rice ball containing houttuynia cordata polysaccharide protein is characterized in that houttuynia cordata is used as a raw material, water extraction, alcohol precipitation and vacuum drying are carried out to obtain houttuynia cordata polysaccharide protein, and the houttuynia cordata polysaccharide protein, cassava starch, lotus root starch and brown sugar are proportionally prepared into a mixed solid pearl rice ball or a filling core-coated pearl rice ball.
4. The method for preparing the pearl balls containing the houttuynia cordata polysaccharide protein according to claim 3, wherein the houttuynia cordata polysaccharide protein is extracted by the following steps: soaking herba Houttuyniae in food grade ethanol for 12 hr to remove impurities, filtering, and oven drying; and (2) crushing the dried houttuynia cordata in a high-speed universal crusher, adding distilled water or ultrapure water according to the material-liquid ratio of 1: 20-40, heating for 2-4 h at 95 ℃, stirring at intervals, extracting the filtered filter residue for 1 time again, combining the two filtrates, concentrating at 55 ℃ under reduced pressure, adding ethanol for precipitation until the final concentration of the ethanol is 80%, centrifugally collecting polysaccharide protein precipitate, re-dissolving the precipitate, concentrating under reduced pressure to remove the ethanol, dialyzing, and finally drying under vacuum to obtain the houttuynia cordata polysaccharide protein.
5. The preparation method of the pearl balls containing the houttuynia cordata polysaccharide protein according to claim 3 or 4 is characterized in that the mixed solid pearl balls are prepared by extracting 10-20 parts by weight of houttuynia cordata polysaccharide protein serving as a main material and 60-80 parts by weight of tapioca starch, 10-20 parts by weight of lotus root starch and 10-20 parts by weight of brown sugar to obtain houttuynia cordata polysaccharide protein, wherein the processing method comprises the following steps of ① boiling sugar, adding a small amount of clear water, adding brown sugar, boiling for 5min with slow fire to obtain a caramel taste, ② dissolving the houttuynia cordata polysaccharide protein, adding ultrapure water or distilled water to dissolve the houttuynia cordata polysaccharide protein, stirring uniformly, adding the houttuynia cordata polysaccharide protein solution into the boiled brown sugar, ③ mixing, adding tapioca starch and lotus root starch, stirring while repeatedly kneading into a ball, ④ granulating, preparing into uniform-sized pearl balls, sorting the pearl balls, ⑤ boiling, pouring the prepared pearl balls into boiled water with slow fire, boiling the pearl balls for 15min, turning to 30-45 min to obtain crystal-like pearl balls, taking out the crystal-like pearl balls, and packaging the pearl balls in vacuum freeze-free frozen pearl balls, and packaging.
6. The preparation method of the pearl balls containing the houttuynia cordata polysaccharide protein according to claim 3 or 4 is characterized in that the houttuynia cordata polysaccharide protein obtained through extraction is used as a filling, cassava starch, lotus root starch and brown sugar are used as a coating, 10-20 parts by weight of the houttuynia cordata polysaccharide protein are used as the filling, 60-80 parts by weight of the cassava starch, 10-20 parts by weight of the lotus root starch and 10-20 parts by weight of the brown sugar are used as auxiliary materials (the coating), the filling is prepared through ① filling preparation, a small amount of water is added to the extracted houttuynia cordata polysaccharide protein, the water content is kept to be about 5%, ② polishing is conducted, the prepared filling is polished through a sugar coating machine, ③ spraying mucilage is conducted, sodium carboxymethyl cellulose and acetate starch are used for preparing mucilage, the mucilage is evenly sprayed on the surface of the polished filling, ④ rolling is conducted, the brown sugar, the lotus root starch and the cassava starch are sprayed on the surface through a powder sprayer, the filling covered with the mucilage is rolled to be uniform in size, the pearl balls are boiled for ④ rolling, the pearl balls are conducted, the pearl balls are conducted with small fire boiling, the pearl balls are conducted, the pearl balls are conducted with crystal-like, the.
7. The preparation method of the pearl balls containing houttuynia cordata polysaccharide protein according to claim 3, which is characterized in that: the prepared pearl ball has a diameter of about 7 mm.
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| CN112913920A (en) * | 2021-01-25 | 2021-06-08 | 沈阳农业大学 | Meal replacement sheep fermented milk based on barley Ruye and preparation method and application thereof |
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