CN111345457A - Preparation method of fruit and vegetable puree rich in vitamin K2 - Google Patents

Preparation method of fruit and vegetable puree rich in vitamin K2 Download PDF

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Publication number
CN111345457A
CN111345457A CN202010190521.3A CN202010190521A CN111345457A CN 111345457 A CN111345457 A CN 111345457A CN 202010190521 A CN202010190521 A CN 202010190521A CN 111345457 A CN111345457 A CN 111345457A
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vitamin
fruit
enzymolysis
rich
vegetable puree
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孙荣
刘建民
任明
张雷
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Shandong Huishilai Biotechnology Co ltd
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Shandong Huishilai Biotechnology Co ltd
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • 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
    • A23L29/06—Enzymes
    • 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
    • A23L29/065—Microorganisms
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a method for preparing fruit and vegetable puree rich in vitamin K2, which comprises the following raw materials: raw material 1: one or more of spinach, cabbage, beet, asparagus lettuce, mustard, coriander and broccoli; raw material 2: one or more of fresh corn, barley, potato, kelp and sea lettuce. Cleaning, crushing, uniformly mixing the raw material 1 and the raw material 2 according to the proportion of 5:3-5:4, adding 1-2 times of volume of pure water, uniformly stirring, adjusting the pH value, adding complex enzyme for enzymolysis, sterilizing, inoculating bacillus natto for fermentation, seasoning, filling and sterilizing after fermentation to obtain the product.

Description

Preparation method of fruit and vegetable puree rich in vitamin K2
Technical Field
The invention relates to the field of fermented food processing, in particular to a method for preparing fruit and vegetable puree rich in vitamin K2.
Background
Vitamin K is a generic name for a class of fat-soluble substances containing a 2-methyl-1, 4 naphthoquinone ring. There are two main types of vitamin K in nature, the first being vitamin K1, also known as phylloquinone, mainly derived from plants; the second is vitamin K2, also known as menadione, which is produced primarily by microbial metabolism and was originally isolated from natto. Vitamin K has positive effect on normal bone metabolism, and can promote bone formation, reduce bone catabolism, and prevent and treat osteoporosis by supplementing vitamin K. (Guo Rong vitamin K and bone metabolism research progress foreign medicine women and young health care minute book 2003.14 (2)).
Vitamin K2 is normally obtained from the daily diet, but vitamin K2 deficiency occurs when intestinal bacteria become disturbed (e.g. long-term antibiotics) or fat absorption is impaired. Recent epidemiological studies have demonstrated that vitamin K2 deficiency is common in the elderly, especially in patients with osteoporosis, and that vitamin K2 levels in the blood are significantly lower in some elderly, osteoporotic, and fractured patients. The risk of femoral and cervical bone fracture is obviously increased for patients with long-term low intake of vitamin K2. (Toonazun et al, vitamin K and bone metabolism, division of endocrine in foreign medicine 2005.9:25 (5)).
Vitamin K2 has been used for over ten years in Japan for the treatment of osteoporosis in the elderly, and vitamin K2 was approved by Notice No. 8 of Weideng 2016 as a food nutrition enhancer. At present, vitamin K2 nutriment mainly focuses on the development of powder and soft capsules, such as: CN 201910147952.9A compound soft capsule containing calcium nervonate, zinc nervonate and vitamin K2, CN 201810406815.8A pharmaceutical composition containing calcium carbonate, vitamin D3 and vitamin K2, and CN 201610298501.1A vitamin K2 composition for preventing and treating liver function injury. The development of the product can strengthen the daily intake of vitamin K2, but the products of the type all use industrialized products of vitamin K2 as raw materials, and the product cost is higher due to the complex production process and low extraction rate, so the product price is higher.
The technology development and research of the natural fermentation food rich in vitamin K2 are few, and mainly for the traditional food: processing and producing Japanese natto and Chinese fermented soybean. Natto and fermented soybeans are both taken as raw materials and are obtained by fermenting bacillus natto, and bean food can aggravate the digestive burden of gastrointestinal tracts of eaters and cause digestive system discomfort such as abdominal distension, diarrhea and the like in the process of eating. Especially, the elderly have deteriorated gastrointestinal peristalsis function, and a series of digestive system discomfort such as difficulty in chewing, abdominal distension, constipation and the like occur when the elderly eat vitamin K2 food produced by taking soybean as a main raw material.
Disclosure of Invention
In order to solve the problems, the invention develops a novel food rich in vitamin K2, the raw materials are subjected to enzymolysis, bacillus natto for high-yield vitamin K2 is inoculated, and the fruit and vegetable paste rich in vitamin K2 is obtained after fermentation, the product can supplement vitamin K (comprising vitamin K1 and vitamin K2) which is deficient in the body of the old, and meanwhile, the vegetable fibers contained in the fruit and vegetable paste can promote the intestinal tract peristalsis of the old and help to better absorb the vitamin K2 due to the adoption of the fruits and vegetables as the raw materials.
The invention is realized by the following technical scheme, and the preparation method of the fruit and vegetable puree rich in vitamin K2 comprises the following steps: pretreating fruit and vegetable paste raw materials, adding compound enzyme for enzymolysis, sterilizing after enzymolysis, inoculating activated bacillus natto for fermentation, seasoning, filling and sterilizing the fermented fruit and vegetable paste to obtain the product.
The pretreatment comprises the following steps: cleaning, crushing and batching fruit and vegetable raw materials, adding 1-2 times of pure water, stirring and uniformly mixing to prepare slurry, and adding 1-10% of vitamin C to prevent the raw materials from being oxidized;
the fruit and vegetable paste is prepared from the following raw materials in parts by weight (1) (the fruit and vegetable raw material rich in vitamin K1): one or more of spinach, cabbage, beet, asparagus lettuce, leaf mustard, coriander and broccoli. Raw material 2 (vegetable protein-rich fruit and vegetable raw material): one or more of fresh corn, barley, potato, kelp and sea lettuce. Mixing the two raw materials, preferably mixing the raw material 1 and the raw material 2 according to the proportion of 5:3-5: 4;
the enzymolysis is as follows: the enzyme adding amount is 1% -5%, wherein the compound enzyme is prepared from cellulase: saccharifying enzyme: and (3) pectinase: protease =1:1:2:1, enzymolysis temperature is 40-50 ℃, enzymolysis pH value is 4.0-6.0, and enzymolysis time is 2-3 h;
the sterilization after enzymolysis comprises the following steps: performing pasteurization;
the fermentation comprises the following steps: the inoculation amount of the bacillus natto is 10-20 percent, the fermentation temperature is 30-35 ℃, the standing fermentation is carried out for 5-7 days, and the stirring is carried out once every 12-24 hours in the period;
the activation of the bacillus natto is as follows: inoculating the freshly cultured bacillus natto to a seed culture medium, and performing shake culture at 37 ℃, wherein the rotation speed is 120-240rpm, and the culture time is 12-24 h;
preferred seed culture medium components are (g/L): 10-30 parts of glucose, 5-20 parts of peptone and KH2PO41-10，K2HPO4·3H2O 0.1-2，MgSO4·7H2O0.1-1，pH6.0-8.0；
The seasoning is as follows: adding one or more of citric acid, malic acid, mannose and fructo-oligosaccharide for flavoring;
the filling and sterilizing process comprises the following steps: and (6) carrying out pasteurization.
Compared with the prior art, the invention has the following advantages:
1. the patent takes a plurality of composite fruits and vegetables as raw materials to prepare the nutritious food rich in vitamin K2, and enriches the variety of the vitamin K2 food. Meanwhile, the raw materials are all selected from cheaper vegetables or fruits and are obtained by inoculating the bacillus natto for natural fermentation, so that the price of the vitamin K2 nutriment is reduced.
2. The patent uses edible fruits and vegetables to replace the traditional soybeans as raw materials to prepare the food rich in vitamin K2, and can remarkably reduce the gastrointestinal burden of eaters. Meanwhile, as the raw materials are rich in dietary fiber, the food can also improve the intestinal peristalsis of eaters and promote the absorption of vitamin K2.
3. This patent is with the fruit vegetables that are rich in natural vitamin K1 as the raw materials, through the fermentation of the bacillus natto of inoculation pure breed, can prepare and obtain the product that is rich in vitamin K1 and K2 simultaneously for the product nutrition is more comprehensive.
The specific implementation mode is as follows:
the present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1:
weighing raw materials 1 to total 500g, wherein 100g of spinach, 200g of caraway and 200g of broccoli; weighing raw materials 2, wherein the total amount of the raw materials is 500g, and the fresh corn is 100g, the potato is 200g, and the sea lettuce is 200 g. Respectively cleaning, crushing, mixing according to a ratio of 5:3, adding 1 time volume of pure water, uniformly stirring, simultaneously adding 1% of vitamin C, adjusting the pH value to 4.0 by using citric acid, adding complex enzyme according to an enzyme adding amount of 2%, and carrying out enzymolysis by using the complex enzyme in a ratio of cellulase: saccharifying enzyme: and (3) pectinase: protease =1:1:2:1, enzymolysis temperature is controlled at 45 ℃, and enzymolysis is carried out for 3 h. After enzymolysis, pasteurization is carried out, then the activated bacillus natto is inoculated, the inoculation amount is 10 percent, the mixture is kept stand and fermented for 5 days, and stirring is carried out once every 24 hours in the period. After fermentation, citric acid and malic acid are added for seasoning, filling and pasteurization to obtain the product, and the content of vitamin K2 in the product is measured to be 48.5ug/100 g.
Example 2:
weighing raw materials 1 to total 500g, wherein 100g of spinach, 200g of caraway and 200g of broccoli; weighing raw materials 2, wherein the total amount of the raw materials is 500g, and the fresh corn is 100g, the potato is 200g, and the sea lettuce is 200 g. Respectively cleaning, and pulverizing. Then mixing and blending according to the proportion of 5:2, 5:3, 5:4 and 5:5, preparing the food rich in vitamin K2 by the other steps in the same way as the example 1, and respectively detecting the content of vitamin K2 in the product, wherein the detection results are shown in the following table:
TABLE 1 influence of different ratios of raw materials on vitamin K2 content in food
Figure 420147DEST_PATH_IMAGE001
Example 3:
weighing raw materials 1 to total 500g, wherein 100g of spinach, 200g of caraway and 200g of broccoli; weighing raw materials 2, wherein the total amount of the raw materials is 500g, and the fresh corn is 100g, the potato is 200g, and the sea lettuce is 200 g. Respectively cleaning, and pulverizing. Mixing and uniformly mixing according to the proportion of 5:3, evenly dividing into 5 parts, then respectively adding pure water with the volume of 0, 1, 2, 3 and 4 times of that of the raw materials, preparing the food rich in vitamin K2 by the other steps in the same way as the example 1, and respectively detecting the content of vitamin K2 in the product, wherein the detection results are shown in the following table:
TABLE 2 influence of different water addition of raw materials on vitamin K2 content in food
Figure 151343DEST_PATH_IMAGE002
Example 4
Weighing raw materials 1 to total 500g, wherein 100g of spinach, 200g of caraway and 200g of broccoli; weighing raw materials 2, wherein the total amount of the raw materials is 500g, and the fresh corn is 100g, the potato is 200g, and the sea lettuce is 200 g. Respectively cleaning, and pulverizing. Mixing and mixing uniformly according to the proportion of 5:3, adding pure water with the volume 1 time of that of the raw materials, stirring uniformly, simultaneously adding 1% of vitamin C, adjusting the pH value to 4.0 by using citric acid, adding 2% of enzyme adding amount into a complex enzyme for enzymolysis, wherein the proportion of the complex enzyme is that cellulose: saccharifying enzyme: and (3) pectinase: protease =1:1:2:1, enzymolysis temperature is controlled at 45 ℃, and enzymolysis is carried out for 3 h. After enzymolysis, pasteurization is carried out, then the activated bacillus natto is inoculated, the inoculation amount is 10 percent, the mixture is kept stand and fermented for 5 days, and stirring is carried out once every 6 hours, 12 hours, 18 hours, 24 hours and 30 hours respectively. Other steps are the same as example 1, food rich in vitamin K2 is prepared, the content of vitamin K2 in the product is detected respectively, and the detection results are shown in the following table:
TABLE 3 Effect of different mixing times on the vitamin K2 content of the food products
Figure 207024DEST_PATH_IMAGE003

Claims (6)

1. A preparation method of fruit and vegetable puree rich in vitamin K2 comprises the following steps: pretreating fruit and vegetable puree raw materials, adding compound enzyme for enzymolysis, sterilizing, inoculating bacillus natto for fermentation, seasoning, filling and sterilizing the fermented fruit and vegetable puree to obtain the product.
2. The method for preparing the vitamin K2-enriched mashed fruit and vegetable according to claim 1, wherein the pretreatment comprises cleaning, crushing, blending, adding 1-2 times of pure water, and uniformly stirring to prepare the slurry.
3. The method for preparing the fruit and vegetable puree rich in vitamin K2 according to claim 1, wherein the fruit and vegetable puree is prepared from the following raw materials in parts by weight: one or more of spinach, cabbage, beet, asparagus lettuce, mustard, coriander and broccoli; raw material 2: one or more of fresh corn, barley, potato, kelp and sea lettuce, and the raw material 1 and the raw material 2 are uniformly mixed according to the proportion of 5:3-5: 4.
4. The method for preparing the vitamin K2-enriched fruit and vegetable puree according to claim 1, wherein the enzymolysis is carried out by adding cellulase, saccharifying enzyme, pectinase and protease according to the proportion of 1:1:2:1, wherein the enzyme addition amount is 1% -5%, the enzymolysis temperature is 40-50 ℃, the enzymolysis pH value is 4.0-6.0, and the enzymolysis time is 2-3 h.
5. The method for preparing the fruit and vegetable puree rich in vitamin K2 according to claim 1, wherein the fermentation conditions of inoculating Bacillus natto are as follows: the inoculation amount of the bacillus natto is 10-20%, the fermentation temperature is 30-35 ℃, the fermentation is sealed and kept still for 5-7 days, and the bacillus natto is stirred once every 12-24 hours in the period.
6. The method for preparing the vitamin K2-enriched mashed fruit and vegetable according to claim 1, wherein the seasoning is: adding one or more of citric acid, malic acid, mannose, and fructo-oligosaccharide for flavoring.
CN202010190521.3A 2020-03-18 2020-03-18 Preparation method of fruit and vegetable puree rich in vitamin K2 Pending CN111345457A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114403388A (en) * 2022-01-19 2022-04-29 安徽工程大学 Double-strain fermentation functional flavor type dried bamboo shoots and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005237300A (en) * 2004-02-26 2005-09-08 Aichi Prefecture Food material and method for producing the same
CN103704829A (en) * 2013-11-25 2014-04-09 天基神元生物科技（大连）有限公司 Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof
CN105962189A (en) * 2016-05-11 2016-09-28 上海艾苛密进出口有限公司 Compound fruit and vegetable enzyme and preparation method thereof
CN106689922A (en) * 2015-11-17 2017-05-24 万德堂(衡水)生物科技有限公司 Preparation method of fermented compound fruit and vegetable juice for health preservation in four seasons

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005237300A (en) * 2004-02-26 2005-09-08 Aichi Prefecture Food material and method for producing the same
CN103704829A (en) * 2013-11-25 2014-04-09 天基神元生物科技（大连）有限公司 Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof
CN106689922A (en) * 2015-11-17 2017-05-24 万德堂(衡水)生物科技有限公司 Preparation method of fermented compound fruit and vegetable juice for health preservation in four seasons
CN105962189A (en) * 2016-05-11 2016-09-28 上海艾苛密进出口有限公司 Compound fruit and vegetable enzyme and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114403388A (en) * 2022-01-19 2022-04-29 安徽工程大学 Double-strain fermentation functional flavor type dried bamboo shoots and preparation method thereof
CN114403388B (en) * 2022-01-19 2023-09-19 安徽工程大学 Double-strain fermentation functional flavor dried bamboo shoots and preparation method thereof

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