CN111296828B - Preparation method of pomegranate peel enzyme powder capsule - Google Patents
Preparation method of pomegranate peel enzyme powder capsule Download PDFInfo
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- CN111296828B CN111296828B CN202010135573.0A CN202010135573A CN111296828B CN 111296828 B CN111296828 B CN 111296828B CN 202010135573 A CN202010135573 A CN 202010135573A CN 111296828 B CN111296828 B CN 111296828B
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Abstract
The invention discloses a pomegranate rind enzyme powder capsule and a preparation method thereof, wherein the method comprises the following steps: mixing 15-20 parts of pomegranate peel powder, 150-200 parts of drinking water and 10-15 parts of white granulated sugar, and sterilizing; inoculating 1 part of probiotic agent, fermenting for 5-7 days by using a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid; carrying out vacuum freeze drying and crushing on the pomegranate peel enzyme liquid, and adding 50-100 parts of corn starch to prepare pomegranate peel enzyme powder; and (3) filling the prepared pomegranate peel enzyme powder into a capsule coat to prepare the pomegranate peel enzyme powder capsule. The pomegranate rind enzyme powder capsule prepared by the invention is storage-resistant, convenient to eat and capable of releasing in fixed points in intestinal tracts. Has antioxidant and antiaging effects; regulating balance of human gastrointestinal flora, removing enterotoxin, relieving diarrhea, and preventing enteritis; relieving alcoholism, protecting liver, resisting bacteria, relieving inflammation, and improving immunity.
Description
Technical Field
The invention belongs to the technical field of enzymes, and particularly relates to a preparation method of a pomegranate peel enzyme powder capsule.
Background
Pomegranate, a kind of berries of punica genus of punicaceae family, originally produced in the peninsula to iran and its neighborhood, is grown in temperate and tropical regions all over the world. It is also called as "An pomegranate", Shanli leaf, Dan Ruo, Jinpo, Tulin, Tianjiang, etc. The pomegranate fruit is like a red gem, is sour, sweet, tasty and juicy, has high nutritive value, is rich in vitamin C and vitamin B, saccharides, protein, anthocyanin and mineral substances such as calcium, phosphorus, potassium and the like, can supplement trace elements and nutritional ingredients which are lacked by a human body, also contains various rich acids including organic acid, folic acid and the like, has the effects of maintaining beauty and keeping young, and is very beneficial to the health of the human body.
The pomegranate rind is the epidermis of pomegranate fruit, is about 40% of the fresh weight of pomegranate, contains rich nutrients and bioactive components, such as polysaccharide, tannin, flavonoid, alkaloid, organic acid, phenylpropanoids, steroids, triterpenoids and the like, and is recorded in Chinese pharmacopoeia as a traditional Chinese medicine after being dried. Folk pomegranate rind is often used by people to treat diarrhea, dysentery, parasites expelling, abscess, pharyngalgia, toothache, otitis media, hemostasis and the like. The domestic and foreign research reports indicate that the pomegranate bark has various pharmacological activities, such as antibiosis, antiphlogosis, antivirus, antioxidation and antitumor, and simultaneously has a regulating effect on the digestive system, the cardiovascular system, the reproductive system and the immune system.
The research on the fine and further processing of the pomegranate rind is always in the primary stage, most fruits mainly eat fresh food, and the fruit rind accounts for about 40% of the total weight of the pomegranate, most fruits are lost by white spirit, the products are rare, the economic benefit is low, the comprehensive utilization of resources is not facilitated, and the fine and further processing of the pomegranate rind has a great development space.
The ferment is an enzyme, takes fresh fruits and vegetables and the like as raw materials, is obtained by fermenting microorganisms such as acetic acid bacteria, saccharomycetes, lactic acid bacteria and the like, can generate a plurality of bioactive substances beneficial to human health, such as phenols, flavonoids, organic acids, polysaccharides, enzymes and the like, and the bioactive substances can remove redundant free radicals in the organism and reduce the damage of the bioactive substances to the organism, thereby improving the human body function, regulating the acid-base balance of the human body, promoting metabolism, maintaining beauty and keeping young. At present, enzyme foods on the market mainly comprise liquid, paste, powder, tablets and other forms. In recent years, enzyme powder is the most potential enzyme product by virtue of its characteristics such as easy preservation and easy transportation. Many enzyme products on the market have simple and extensive preparation process and uneven product quality.
Disclosure of Invention
The invention aims to provide a pomegranate rind enzyme powder capsule and a preparation method thereof, which can prevent enzyme powder from being stressed by environmental factors such as temperature, moisture, oxygen and the like in processing, storage, transportation and sale, and can effectively protect the enzyme powder from being damaged by digestive juice such as saliva, bile, gastric acid and the like in the digestion process of a human body so that the enzyme powder can be released at fixed points after reaching intestinal tracts.
In order to achieve the purpose, the invention provides a preparation method of a pomegranate rind enzyme powder capsule, which comprises the following steps:
1) the preparation method of the pomegranate rind enzyme powder comprises the following steps:
1a) mixing 15-20 parts of pomegranate peel powder, 150-200 parts of drinking water and 10-15 parts of white granulated sugar in parts by weight, sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃;
2b) inoculating 1 part of probiotic agent, fermenting for 5-7 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin in equal proportion, the temperature of the constant-temperature shaking table is 38-42 ℃, and the rotating speed is 80-120 r/min;
3c) carrying out vacuum freeze drying and crushing on the pomegranate peel enzyme liquid, and adding 50-100 parts of corn starch to prepare pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃;
2) the capsule preparation method comprises the following steps
2a) Mixing agar or pectin as raw material with glycerol, sodium dodecyl sulfate polyacrylamide and natural pigment, adding appropriate amount of purified water, and making into capsule solution;
2b) solidifying the capsule solution by a capsule mould, demoulding, cutting, sleeving and sterilizing to obtain a capsule coat;
3) and (3) filling the pomegranate rind enzyme powder prepared in the step (1) into the capsule coat prepared in the step (2) to prepare the pomegranate rind enzyme powder capsule.
The preferred scheme is as follows:
the preparation method of the pomegranate rind enzyme powder comprises the following steps:
a) mixing 15 parts of pomegranate peel powder, 150 parts of drinking water and 10 parts of white granulated sugar according to parts by weight, sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃;
b) inoculating 1 part of probiotic agent, fermenting for 5 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by proportionally mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin, and the temperature of the constant-temperature shaking table is 38 ℃ and the rotating speed is 80 r/min;
c) and (3) carrying out vacuum freeze drying and crushing on the pomegranate peel enzyme liquid, adding 50 parts of corn starch to prepare the pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃.
The preferred scheme is as follows:
the preparation method of the pomegranate rind enzyme powder comprises the following steps:
a) mixing 20 parts of pomegranate peel powder, 200 parts of drinking water and 15 parts of white granulated sugar according to parts by weight, sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃;
b) inoculating 1 part of probiotic agent, fermenting for 7 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus, maltodextrin and the like, and the temperature of the constant-temperature shaking table is 42 ℃ and the rotating speed is 100 r/min;
c) and (3) carrying out vacuum freeze drying and crushing on the pomegranate peel enzyme liquid, adding 100 parts of corn starch to prepare the pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃.
The preferred scheme is as follows:
the preparation method of the pomegranate rind enzyme powder comprises the following steps:
a) mixing 20 parts of pomegranate peel powder, 200 parts of drinking water and 15 parts of white granulated sugar according to parts by weight, sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃;
b) inoculating 1 part of probiotic agent, fermenting for 7 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin in equal proportion, and the temperature of the constant-temperature shaking table is 38 ℃ and the rotating speed is 120 r/min;
c) and (3) carrying out vacuum freeze drying and crushing on the pomegranate peel enzyme liquid, adding 100 parts of corn starch to prepare the pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃.
The preferred scheme is as follows: the preparation method of the pomegranate rind powder comprises the steps of cutting fresh pomegranate rind into strips, drying at the temperature of 60 ℃, crushing, and sieving with a 40-mesh sieve to obtain the pomegranate rind powder.
A pomegranate rind enzyme powder capsule prepared by the method for preparing the pomegranate rind enzyme powder capsule according to any one of claims 1 to 5.
The preferred scheme is as follows: the pomegranate rind enzyme powder capsule contains 0.5g of pomegranate rind enzyme powder.
The invention has the beneficial effects that:
1) the enzyme powder can be prevented from being stressed by environmental factors such as temperature, moisture, oxygen and the like in processing, storage, transportation and sale, and can be effectively protected from being damaged by digestive juice such as saliva, bile, gastric acid and the like in the digestion process of a human body, so that the enzyme powder can be released at fixed points after reaching the intestinal tract. The number of the live bacteria of the ferment powder is increased, the obtained ferment powder does not need to be refrigerated for storage, and the number of the live bacteria in the shelf life is higher.
2) The pomegranate rind enzyme powder capsule contains more Superoxide Dismutase (SOD), has outstanding antioxidant activity, has very strong DPPH (dehydroepiandrosterone) removing capacity and is anti-aging; regulating balance of human gastrointestinal flora, removing enterotoxin, relieving diarrhea, and preventing enteritis; relieving alcoholism, protecting liver, and protecting unsaturated fatty acid in biological membrane from free radical attack, thereby avoiding lipid peroxide effect. The external use also has the antibacterial and anti-inflammatory effects, and can effectively inhibit staphylococcus aureus, escherichia coli and three acne pathogenic bacteria.
Drawings
FIG. 1 is a graph showing evaluation of hydroxyl radical (. OH) scavenging ability;
FIG. 2 shows ABTS+A free radical scavenging ability evaluation chart;
FIG. 3 is a graph of vitamin C evaluation.
Detailed Description
The present invention is described in further detail below to enable those skilled in the art to practice the invention with reference to the description.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
Example 1
The embodiment provides a preparation method of a pomegranate rind enzyme powder capsule, which comprises the following steps:
1) the preparation method of the pomegranate rind enzyme powder comprises the following steps:
1a) mixing 15 parts of pomegranate bark powder, 150 parts of drinking water and 10 parts of white granulated sugar according to parts by weight, sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃, wherein the preparation method of the pomegranate bark powder comprises the steps of cutting fresh pomegranate bark into strips, drying at 60 ℃, crushing, and sieving with a 40-mesh sieve to obtain the pomegranate bark powder;
1b) inoculating 1 part of probiotic agent, fermenting for 5 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by proportionally mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin, and the temperature of the constant-temperature shaking table is 38 ℃ and the rotating speed is 80 r/min;
1c) carrying out vacuum freeze drying on the pomegranate peel enzyme liquid, crushing, and adding 50 parts of corn starch to prepare pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃;
2) the capsule preparation method comprises the following steps
2a) Mixing agar or pectin as raw material with glycerol, sodium dodecyl sulfate polyacrylamide and natural pigment, adding appropriate amount of purified water, and making into capsule solution;
2b) solidifying the capsule solution by a capsule mould, demoulding, cutting, sleeving and sterilizing to obtain a capsule coat;
3) and (3) filling the pomegranate rind enzyme powder prepared in the step (1) into the capsule coat prepared in the step (2) to prepare the pomegranate rind enzyme powder capsule.
Example 2
The embodiment provides a preparation method of a pomegranate rind enzyme powder capsule, which comprises the following steps:
1) the preparation method of the pomegranate rind enzyme powder comprises the following steps:
1a) mixing 20 parts of pomegranate bark powder, 200 parts of drinking water and 15 parts of white granulated sugar according to parts by weight, sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃, wherein the preparation method of the pomegranate bark powder comprises the steps of cutting fresh pomegranate bark into strips, drying at 60 ℃, crushing, and sieving with a 40-mesh sieve to obtain the pomegranate bark powder;
1b) inoculating 1 part of probiotic agent, fermenting for 7 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus, maltodextrin and the like, and the temperature of the constant-temperature shaking table is 42 ℃ and the rotating speed is 100 r/min;
1c) carrying out vacuum freeze drying on the pomegranate peel enzyme liquid, crushing, and adding 100 parts of corn starch to prepare pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃;
2) the capsule preparation method comprises the following steps
2a) Mixing agar or pectin as raw material with glycerol, sodium dodecyl sulfate polyacrylamide and natural pigment, adding appropriate amount of purified water, and making into capsule solution;
2b) solidifying the capsule solution by a capsule mould, demoulding, cutting, sleeving and sterilizing to obtain a capsule coat;
3) and (3) filling the pomegranate rind enzyme powder prepared in the step (1) into the capsule coat prepared in the step (2) to prepare the pomegranate rind enzyme powder capsule.
Example 3
The embodiment provides a preparation method of a pomegranate rind enzyme powder capsule, which comprises the following steps:
1) the preparation method of the pomegranate rind enzyme powder comprises the following steps:
1a) mixing 20 parts of pomegranate bark powder, 200 parts of drinking water and 15 parts of white granulated sugar according to parts by weight, sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃, wherein the preparation method of the pomegranate bark powder comprises the steps of cutting fresh pomegranate bark into strips, drying at 60 ℃, crushing, and sieving with a 40-mesh sieve to obtain the pomegranate bark powder;
1b) inoculating 1 part of probiotic agent, fermenting for 7 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin in equal proportion, and the temperature of the constant-temperature shaking table is 38 ℃ and the rotating speed is 120 r/min;
1c) carrying out vacuum freeze drying on the pomegranate peel enzyme liquid, crushing, and adding 100 parts of corn starch to prepare pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃;
2) the capsule preparation method comprises the following steps
2a) Mixing agar or pectin as raw material with glycerol, sodium dodecyl sulfate polyacrylamide and natural pigment, adding appropriate amount of purified water, and making into capsule solution;
2b) solidifying the capsule solution by a capsule mould, demoulding, cutting, sleeving and sterilizing to obtain a capsule coat;
3) and (3) filling the pomegranate rind enzyme powder prepared in the step (1) into the capsule coat prepared in the step (2) to prepare the pomegranate rind enzyme powder capsule.
Example 4
The pomegranate peel enzyme capsule prepared by the method comprises, by weight, 15-20 parts of pomegranate peel powder, 150-200 parts of drinking water, 10-15 parts of white granulated sugar and 1 part of probiotic agent.
Comparative example 1
A preparation method of a pomegranate rind enzyme powder capsule comprises the following steps:
1) cutting fresh pomegranate rind into strips, drying in a constant-temperature drying box at 60 ℃, crushing by a crusher, and sieving by a 40-mesh sieve to obtain pomegranate rind dry powder; weighing 10g of pomegranate peel powder, adding 100ml of drinking water, 10g of white granulated sugar, sterilizing at 120 ℃ for 10min, cooling to below 42 ℃, inoculating 1g of probiotic mixed in equal proportion with lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin, fermenting for 3 days at the constant temperature of 38 ℃ and the rotating speed of 100r/min, filtering to obtain filtrate, and performing vacuum freeze drying to obtain powder, wherein the freezing temperature is-20 ℃, the vacuum degree is 15Pa, the cold trap temperature is-45 ℃, and 50g of corn starch is added to prepare the pomegranate peel enzyme powder with uniform granularity;
2) mixing agar or pectin as raw material with glycerol, sodium dodecyl sulfate polyacrylamide and natural pigment, adding appropriate amount of purified water to obtain capsule solution, solidifying with capsule mold, demolding, cutting, sheathing, and sterilizing to obtain capsule coat. Filling the pomegranate peel enzyme powder into capsules to prepare pomegranate peel enzyme powder capsules;
3) and weighing 0.5g of pomegranate peel enzyme powder and filling the pomegranate peel enzyme powder into the coat of each capsule to obtain the pomegranate peel enzyme powder capsule.
Comparative example 2
A preparation method of a pomegranate rind enzyme powder capsule comprises the following steps:
1) cutting fresh pomegranate rind into strips, drying in a constant-temperature drying box at 60 ℃, crushing by a crusher, and sieving by a 40-mesh sieve to obtain pomegranate rind dry powder; weighing 20g of pomegranate peel powder, adding 200ml of drinking water and 20g of white granulated sugar, sterilizing at 120 ℃ for 10min, cooling to below 42 ℃, inoculating 1g of probiotic mixed in equal proportion with lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin, fermenting for 9 days at the constant temperature of 38 ℃ and the rotating speed of 100r/min, filtering to obtain filtrate, and performing vacuum freeze drying to obtain powder, wherein the freezing temperature is-20 ℃, the vacuum degree is 15Pa, the cold trap temperature is-45 ℃, and adding 50g of corn starch to obtain the pomegranate peel enzyme powder with uniform granularity;
2) mixing agar or pectin as raw material with glycerol, sodium dodecyl sulfate polyacrylamide and natural pigment, adding appropriate amount of purified water to obtain capsule solution, solidifying with capsule mold, demolding, cutting, sheathing, and sterilizing to obtain capsule coat. Filling the pomegranate peel enzyme powder into capsules to prepare pomegranate peel enzyme powder capsules;
3) and weighing 0.5g of pomegranate peel enzyme powder and filling the pomegranate peel enzyme powder into the coat of each capsule to obtain the pomegranate peel enzyme powder capsule.
Comparative example 3
A preparation method of a pomegranate rind enzyme powder capsule comprises the following steps:
1) cutting fresh pomegranate rind into strips, drying in a constant-temperature drying box at 60 ℃, crushing by a crusher, and sieving by a 40-mesh sieve to obtain pomegranate rind dry powder; weighing 15g of pomegranate peel powder, adding 200ml of drinking water, 10g of white granulated sugar, sterilizing at 120 ℃ for 10min, cooling to below 42 ℃, inoculating 1g of probiotic mixed in equal proportion with lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin, fermenting for 9 days at the constant temperature of 38 ℃ and the rotating speed of 100r/min, filtering to obtain filtrate, and performing vacuum freeze drying to obtain powder, wherein the freezing temperature is-20 ℃, the vacuum degree is 15Pa, the cold trap temperature is-45 ℃, and 50g of corn starch is added to prepare the pomegranate peel enzyme powder with uniform granularity;
2) mixing agar or pectin as raw material with glycerol, sodium dodecyl sulfate polyacrylamide and natural pigment, adding appropriate amount of purified water to obtain capsule solution, solidifying with capsule mold, demolding, cutting, sheathing, and sterilizing to obtain capsule coat. Filling the pomegranate peel enzyme powder into capsules to prepare pomegranate peel enzyme powder capsules;
3) and weighing 0.5g of pomegranate peel enzyme powder and filling the pomegranate peel enzyme powder into the coat of each capsule to obtain the pomegranate peel enzyme powder capsule.
Comparative example 4
Adopting the fruit and vegetable enzyme powder sold in the market.
Effect evaluation experiment:
(1) measurement of hydroxyl radical (. OH) scavenging ability: 0.1mL of sample was taken and 2mL of 6mmoL/L H was added2O2Solution, FeSO4Mixing the solution, standing for 10min, adding 2mL of 6mmol/L salicylic acid solution, mixing, water bathing at 37 deg.C for 1 hr, adjusting wavelength to 510nm, and measuring absorbance value A1. Determining absorbance value A by using deionized water as reference solution0. The salicylic acid solution is replaced by distilled water with the same volume, and the absorbance value A is measured2. The hydroxyl radical scavenging ability was calculated according to the following formula.
(2)ABTS+Determination of radical scavenging ability: the determination was performed according to the kit instructions for total antioxidant capacity and the clearance was calculated according to its standard curve regression equation y-1.1214 x +1.1262 (R2-0.9957), where x is the absorbance value and y is the antioxidant capacity of the test sample.
(3) Vitamin C was measured with reference to GB 5009.86-2016.
The evaluation results of hydroxyl radical (. OH) scavenging ability are shown in FIG. 1.
ABTS+FIG. 2 shows the results of evaluation of radical scavenging ability
Vitamin C evaluation results are shown in FIG. 3
The results show that the pomegranate rind enzyme powder capsules prepared in examples 1 to 3 and the commercial fruit and vegetable enzyme powder in comparative example 4 have higher hydroxyl radical (. OH) scavenging ability and ABTS (anaerobic ammonium Bronsted glucose) activity+Free radical scavenging ability, vitamin C, combined comparison 7 experimental groups, examples 1-3 hydroxy radical (. OH) scavenging ability, ABTS+Free radical scavenging ability, vitamin C, was higher than other group 4.
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 (7)
1. The preparation method of the pomegranate rind enzyme powder capsule is characterized by comprising the following steps:
1) the preparation method of the pomegranate rind enzyme powder comprises the following steps:
1a) mixing 15-20 parts of pomegranate peel powder, 150-200 parts of drinking water and 10-15 parts of white granulated sugar in parts by weight, sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃;
2b) inoculating 1 part of probiotic agent, fermenting for 5-7 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin in equal proportion, the temperature of the constant-temperature shaking table is 38-42 ℃, and the rotating speed is 80-120 r/min;
3c) carrying out vacuum freeze drying and crushing on the pomegranate peel enzyme liquid, and adding 50-100 parts of corn starch to prepare pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃;
2) the capsule preparation method comprises the following steps
2a) Mixing agar or pectin as raw material with glycerol, sodium dodecyl sulfate, polyacrylamide and natural pigment, adding appropriate amount of purified water, and making into capsule solution;
2b) solidifying the capsule solution by a capsule mould, demoulding, cutting, sleeving and sterilizing to obtain a capsule coat;
3) filling the pomegranate peel enzyme powder prepared in the step 1) into the capsule coat prepared in the step 2) to prepare a pomegranate peel enzyme powder capsule.
2. The method of preparing the pomegranate rind enzyme powder capsule of claim 1, wherein the pomegranate rind enzyme powder capsule is prepared,
the preparation method of the pomegranate rind enzyme powder comprises the following steps:
a) mixing 15 parts of pomegranate peel powder, 150 parts of drinking water and 10 parts of white granulated sugar according to parts by weight, then sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃;
b) inoculating 1 part of probiotic agent, fermenting for 5 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by proportionally mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin, and the temperature of the constant-temperature shaking table is 38 ℃ and the rotating speed is 80 r/min;
c) and (3) carrying out vacuum freeze drying and crushing on the pomegranate peel enzyme liquid, adding 50 parts of corn starch to prepare the pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃.
3. The method of preparing the pomegranate rind enzyme powder capsule of claim 1, wherein the pomegranate rind enzyme powder capsule is prepared,
the preparation method of the pomegranate rind enzyme powder comprises the following steps:
a) mixing 20 parts of pomegranate peel powder, 200 parts of drinking water and 15 parts of white granulated sugar according to parts by weight, sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃;
b) inoculating 1 part of probiotic agent, fermenting for 7 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus, maltodextrin and the like, and the temperature of the constant-temperature shaking table is 42 ℃ and the rotating speed is 100 r/min;
c) and (3) carrying out vacuum freeze drying and crushing on the pomegranate peel enzyme liquid, adding 100 parts of corn starch to prepare the pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃.
4. The method of preparing the pomegranate rind enzyme powder capsule of claim 1, wherein the pomegranate rind enzyme powder capsule is prepared,
the preparation method of the pomegranate rind enzyme powder comprises the following steps:
a) mixing 20 parts of pomegranate peel powder, 200 parts of drinking water and 15 parts of white granulated sugar according to parts by weight, sterilizing at 120 ℃ for 10min, and cooling to below 42 ℃;
b) inoculating 1 part of probiotic agent, fermenting for 7 days in a constant-temperature shaking table, and filtering to obtain pomegranate peel enzyme liquid, wherein the probiotic agent is prepared by mixing lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and maltodextrin in equal proportion, and the temperature of the constant-temperature shaking table is 38 ℃ and the rotating speed is 120 r/min;
c) and (3) carrying out vacuum freeze drying and crushing on the pomegranate peel enzyme liquid, adding 100 parts of corn starch to prepare the pomegranate peel enzyme powder, wherein the vacuum freeze drying temperature is-20 ℃, the vacuum degree is 15Pa, and the cold trap temperature is-45 ℃.
5. The method of preparing the pomegranate rind enzyme powder capsule of claim 1, wherein the pomegranate rind powder is prepared by cutting fresh pomegranate rind into strips, drying at 60 ℃, pulverizing, and sieving with a 40-mesh sieve to obtain the pomegranate rind powder.
6. A pomegranate rind enzyme powder capsule prepared by the method according to any one of claims 1 to 5.
7. The pomegranate rind enzyme powder capsule of claim 6, wherein 0.5g of pomegranate rind enzyme powder is contained in the pomegranate rind enzyme powder capsule.
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| CN104431354A (en) * | 2014-11-17 | 2015-03-25 | 金陵科技学院 | Probiotic microcapsules as well as preparation method and application thereof |
| CN104872571A (en) * | 2015-05-11 | 2015-09-02 | 怀远县荆涂山石榴科技有限公司 | Production method of pomegranate bark food |
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| WO2018109018A1 (en) * | 2016-12-16 | 2018-06-21 | Nestle Skin Health Sa | Capsule comprising a probiotic microorganism for use in a device for producing and distributing compositions |
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