CN112868959A - Preparation method of beverage with quinoa polypeptide with cholate adsorption effect as raw material - Google Patents

Preparation method of beverage with quinoa polypeptide with cholate adsorption effect as raw material Download PDF

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CN112868959A
CN112868959A CN202110121026.1A CN202110121026A CN112868959A CN 112868959 A CN112868959 A CN 112868959A CN 202110121026 A CN202110121026 A CN 202110121026A CN 112868959 A CN112868959 A CN 112868959A
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quinoa
addition amount
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邹亮
宋雨
赵钢
赵江林
曹亚楠
胡一晨
李维
徐霞
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Chengdu University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
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    • 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
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    • 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
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    • A23L33/18—Peptides; Protein hydrolysates
    • 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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Abstract

The invention discloses a preparation method of a beverage with chenopodium quinoa polypeptide with cholate adsorption as a raw material, which comprises the following steps: taking quinoa polypeptide as a main raw material, adding water, adding sucrose, inulin, maltitol, citric acid, beta-cyclodextrin and a stabilizer, and homogenizing; then sequentially canning, sterilizing at high temperature and cooling; wherein, the material-water ratio is 4:6, the addition amount of sucrose is 6%, the addition amount of inulin is 2%, the addition amount of maltitol is 3%, the addition amount of sodium citrate is 0.02%, the addition amount of beta-cyclodextrin is 0.1%, and the addition amount of stabilizer is 0.05%. The quinoa polypeptide is used as a main raw material, and the quinoa polypeptide beverage with cholate adsorption effect is obtained through blending, canning, sterilization and cooling, so that the prepared beverage has good sensory quality and stable physicochemical property, the total adsorption amount of cholate after gastric digestion and intestinal digestion simulation in vitro is (3.76 +/-0.21) mg/mL, and the beverage shows good cholate adsorption capacity.

Description

Preparation method of beverage with quinoa polypeptide with cholate adsorption effect as raw material
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a beverage with chenopodium quinoa polypeptide with cholate adsorption as a raw material.
Background
Chenopodium quinoa belongs to Amaranthaceae and Chenopodium, is a crop originally produced in the mountain range of Nanmeian, has high nutritive value, is rich in nutrients such as protein, polysaccharide, unsaturated fatty acid, vitamin, mineral substances and the like, is the only monomer food capable of meeting the whole nutritional requirements of human bodies, and is called as 'whole nutritional food' by the Food and Agriculture Organization (FAO) of the United nations. Meanwhile, the quinoa also contains various plant active ingredients such as saponin, polyphenol, flavone, betaine, phytosterol and the like, has the effects of resisting inflammation, resisting cancer, reducing blood fat, reducing blood sugar, resisting aging and the like, is widely recommended as health food in recent years due to higher nutritional value and better health-care effect, a large number of quinoa products appear in the market, and the research on functional active ingredients and functional quinoa products gradually becomes a hotspot of quinoa research.
The quinoa protein content is high, the average content reaches 15%, and the quinoa protein content is far higher than that of most of cereals such as rice, barley, corn and the like. The quinoa protein has balanced amino acid composition and proportion, the amino acid is similar to the ideal protein recommended by the Food and Agricultural Organization (FAO) of the United nations, the biological value of the protein is equivalent to that of milk, and the quinoa protein has biological activities of resisting oxidation, reducing blood sugar, reducing cholesterol, reducing hypertension, regulating immunity and the like. Therefore, the quinoa protein resource is more and more emphasized by people, researches on the quinoa protein and active peptide thereof, develops functional quinoa protein products, and has certain practical significance for improving the added value of the quinoa processed products.
Disclosure of Invention
The invention aims to provide a method for preparing a beverage by using quinoa polypeptide with cholate adsorption as a raw material.
The invention provides a preparation method of a beverage with chenopodium quinoa polypeptide with cholate adsorption as a raw material, which comprises the following steps:
taking quinoa polypeptide as a main raw material, adding water, adding sucrose, inulin, maltitol, citric acid, beta-cyclodextrin and a stabilizer, and homogenizing; then sequentially canning, sterilizing at high temperature and cooling; wherein, the material-water ratio is 4:6, the adding amount of sucrose is 6%, the adding amount of inulin is 2%, the adding amount of maltitol is 3%, the adding amount of sodium citrate is 0.02%, the adding amount of beta-cyclodextrin is 0.1%, and the adding amount of stabilizer is 0.05%;
the prepared beverage has pH of 5.63, sugar content of 5%, total solid content of 98.10mg/mL, total amino acid content of 0.6244g/100g, essential amino acid content of 0.237g/100g, and 37.96% of the total amino acid content.
Further, the quinoa polypeptide is obtained by adopting the following method:
step 1, extracting quinoa protein from quinoa by adopting an alkali-soluble acid precipitation method;
step 2, taking quinoa protein as an object, adding flavourzyme, and carrying out enzymolysis for 1-3 hours under the conditions that the concentration of a substrate is 1-5%, the enzymolysis pH is 5.0-9.0, the enzymolysis temperature is 40-60 ℃, and the enzyme addition amount is 1000-6000U/g;
and 3, inactivating the product after the enzymolysis reaction is finished in a water bath kettle at 95 ℃ for 8-12 min, taking out, cooling, adjusting the pH value to 7.0, centrifuging, collecting supernatant, and freeze-drying to obtain the quinoa polypeptide.
Preferably, the stabilizer is propylene glycol alginate.
It should be noted that the feed-water ratio described herein refers to the mass ratio of quinoa polypeptide to water used, the addition amount refers to the mass per unit volume of the beverage, the sucrose addition amount of 6% refers to 0.06 kg of sucrose per liter of beverage, the inulin addition amount of 2% refers to 0.02 kg of inulin per liter of beverage, the maltitol addition amount of 3% refers to 0.03 kg of maltitol per liter of beverage, the sodium citrate addition amount of 0.02% refers to 0.0002 kg of sodium citrate per liter of beverage, the β -cyclodextrin addition amount of 0.1% refers to 0.001 kg of β -cyclodextrin per liter of beverage, and the stabilizer addition amount of 0.05% refers to 0.0005 kg of stabilizer per liter of beverage.
By adopting the technical scheme, the invention has the following technical effects:
(1) the quinoa polypeptide is used as a main raw material, and the quinoa polypeptide beverage with cholate adsorption effect is obtained through blending, canning, sterilization and cooling, so that the prepared beverage has good sensory quality and stable physicochemical property, the total adsorption amount of cholate after gastric digestion and intestinal digestion simulation in vitro is (3.76 +/-0.21) mg/mL, and the beverage shows good cholate adsorption capacity.
(2) Simple production process and high edible safety.
Drawings
FIG. 1 is a graph of the effect of single factor water ratios on sensory beverage scores;
FIG. 2 is a graph of the effect of single factor sucrose addition on sensory beverage scores;
FIG. 3 is a graph of the effect of single factor inulin addition on sensory beverage scores;
FIG. 4 is a graph of the effect of single-factor maltitol addition on sensory beverage scores;
FIG. 5 is a graph of the effect of single factor citric acid addition on sensory beverage scores;
FIG. 6 is a graph of the effect of one-way beta-cyclodextrin addition on sensory beverage scores;
FIG. 7 is a graph of the effect of xanthan gum addition on beverage stability;
FIG. 8 is a graph showing the effect of propylene glycol alginate addition on beverage stability;
figure 9 is a graph of the in vitro simulated adsorption of cholate following gastric and intestinal digestion of a beverage of the present invention.
Detailed Description
The following further describes the technical solutions of the present invention with reference to specific embodiments, so that those skilled in the art can better understand the present invention and can implement the present invention.
Example 1
The embodiment is prepared from the following components in parts by weight: the mass concentration of sucrose is 4% (W/V), the mass concentration of inulin is 2% (W/V), the mass concentration of maltitol is 2% (W/V), the mass concentration of citric acid is 0.01% (W/V), the mass concentration of beta-cyclodextrin is 0.01% (W/V), and the material-water ratio is 2:6, 3:7, 4:6, 5:5 and 6: 4. W/V represents mass concentration unit, specifically refers to mass in unit volume, and feed-water ratio refers to mass ratio of quinoa polypeptide to water.
The preparation steps are that
Step 1, taking quinoa polypeptide as a main raw material, adding water according to a preset amount of material-water ratio, adding sucrose, inulin, maltitol, citric acid and beta-cyclodextrin, and homogenizing;
and 2, filling, and sterilizing at high temperature to obtain the quinoa polypeptide beverage finished product.
Example 2
The embodiment is prepared from the following components in parts by weight: the ratio of material to water is 4:6, inulin 2% (W/V), maltitol 2% (W/V), citric acid 0.01% (W/V), beta-cyclodextrin 0.01% (W/V), and sucrose is selected from 0, 2%, 3%, 4%, 5%, 6%, and 7% (W/V). See example 1 for the preparation procedure.
Example 3
The embodiment is prepared from the following components in parts by weight: the ratio of water to feed is 4:6, sucrose is 4% (W/V), maltitol is 2% (W/V), citric acid is 0.01% (W/V), beta-cyclodextrin is 0.01% (W/V), and inulin is added in an amount of 0, 0.5%, 1%, 2%, 3%, 4% (W/V). See example 1 for the preparation procedure.
Example 4
The embodiment is prepared from the following components in parts by weight: the ratio of the raw materials to the water is 4:6, the ratio of the cane sugar to the water is 4% (W/V), the ratio of the inulin to the water is 2% (W/V), the ratio of the citric acid to the water is 0.01% (W/V), the ratio of the beta-cyclodextrin to the water is 0.01% (W/V), and the addition amount of the maltitol is 0, 0.5%, 1%, 2%, 3%, 4% (W/V). See example 1 for the preparation procedure.
Example 5
The embodiment is prepared from the following components in parts by weight: the material-water ratio is 4:6, sucrose 4% (W/V), inulin 2% (W/V), maltitol 2% (W/V), beta-cyclodextrin 0.01% (W/V), and citric acid addition amount is 0, 0.005%, 0.01%, 0.02%, 0.03%, 0.04% (W/V). See example 1 for the preparation procedure.
Example 6
The embodiment is prepared from the following components in parts by weight: the ratio of material to water is 4:6, sucrose 04% (W/V), inulin 2% (W/V), maltitol 2% (W/V), citric acid 0.01% (W/V), and beta-cyclodextrin is selected from 0, 0.05, 0.1, 0.2, 0.3, and 0.4% (W/V). See example 1 for the preparation procedure.
Examples of the experiments
Through preliminary experiments, when the material-water ratio is 4: 6. the influence of each factor on the sensory evaluation of beverages was examined from four indices of mouthfeel, color, odor and texture under the conditions of a 4% (W/V) sucrose addition amount, 2% (W/V) inulin addition amount, 2% (W/V) maltitol addition amount, 0.01% (W/V) citric acid addition amount, 0.01% (W/V) beta-cyclodextrin addition amount, and 0.01% (W/V) beta-cyclodextrin addition amount, as well as a single factor water/water ratio, sucrose addition amount, inulin addition amount, maltitol addition amount, citric acid addition amount, and beta-cyclodextrin addition amount, and as an evaluation index, and the sensory evaluation criteria are shown in table 1.
TABLE 1 Chenopodium quinoa polypeptide beverage sensory evaluation table
Figure BDA0002922044930000041
As a result of the test, the sensory evaluation of the beverage was the highest when the water/ingredient ratio, the sucrose addition amount, the inulin addition amount, the maltitol addition amount, the citric acid addition amount, and the β -cyclodextrin addition amount were 3:7, 6% (W/V), 2% (W/V), 3% (W/V), 0.01% (W/V), and 0.1% (W/V), respectively, as shown in FIGS. 1 to 6.
On the basis of a single-factor experiment, four factors which have great influence on the taste, smell, color and the like of the beverage are selected: the feed-water ratio, the sucrose addition amount, the beta-cyclodextrin addition amount and the citric acid addition amount are comprehensively evaluated on the basis of a fuzzy mathematical evaluation model, an L9(34) orthogonal test is designed, the results are shown in table 2, and the sensory evaluation results of the orthogonal test are shown in table 3.
TABLE 2L9(34) Level meter for orthogonal test factors
Figure BDA0002922044930000051
TABLE 3 sensory evaluation results of orthogonal test
Figure BDA0002922044930000052
As is clear from the sensory evaluation results table 3, the evaluation results of test No. 1 by 10 evaluators were as follows: in the taste ratings, 6 persons had the best rating, 2 persons had the good rating, and in the 2 persons, 0 persons had the poor rating, and the total number of ratings was divided into the number of ratings to obtain the set R taste (0.60.20.20), and similarly, the R color (0.50.40.10), the R odor (0.20.10.60.1), and the R texture (0.70.300). Combining the evaluation results under the four factors into a fuzzy mathematical matrix, namely:
Figure BDA0002922044930000053
the fuzzy mathematical matrix of the evaluation result combination of the test numbers 2-9 in the same way is as follows:
Figure BDA0002922044930000054
Figure BDA0002922044930000061
Figure BDA0002922044930000062
according to the fuzzy mathematical transformation principle: y ═ W × R ═ Y1，y2，y3，y4) And when the weight vector of 4 sensory indexes of the evaluated beverage is W ═ 0.32, 0.25, 0.21 and 0.22, the result vector of the sensory comprehensive evaluation of the quinoa polypeptide beverage can be calculated:
Figure BDA0002922044930000063
wherein the content of the first and second substances,
y1＝0.32×0.6+0.25×0.5+0.21×0.2+0.22×0.7＝0.513，
y2＝0.32×0.2+0.25×0.4+0.21×0.6+0.22×0.3＝0.251，
y3＝0.32×0.2+0.25×0.1+0.21×0.1+0.22×0＝0.215，
y4＝0.32×0+0.25×0+0.21×0.1+0.22×0＝0.021，
i.e. Y1(0.513,0.251,0.215, 0.021). The result vector of the comprehensive evaluation of sample No. 2-9 can be obtained in the same way, and is shown in Table 4:
TABLE 4 orthogonal test sensory evaluation result vector
Figure BDA0002922044930000064
And multiplying each variable in the comprehensive evaluation result set Y by a corresponding score according to the fuzzy evaluation comprehensive score T ═ Y × V, then adding to obtain a final comprehensive evaluation score, wherein V ═ good, medium and poor ═ 90,80,70 and 60, and finally obtaining total scores of 9 groups of samples in the orthogonal test, wherein the results of the orthogonal test are shown in table 5 and table 6.
TABLE 5 visual analysis chart for orthogonal experiment
Figure BDA0002922044930000071
TABLE 6 analysis of variance in orthogonal experiments
Source Sum of squares of type III Degree of freedom Mean square F Sig.
A (feed water ratio) 19.337 2 9.668 22.151 0.043
C (beta-cyclodextrin addition amount) 4.482 2 2.241 5.135 0.163
D (citric acid addition) 19.509 2 9.755 22.349 0.043
Error of the measurement 0.873 2 0.436
Through range analysis, the main and secondary sequence of factors influencing the sensory evaluation result of the beverage is as follows: the optimal combination of a (feed-water ratio) > D (citric acid addition amount) > C (beta-cyclodextrin addition amount) > B (sucrose addition amount) and sensory score is A3D2C3B1, namely, the feed-water ratio is 4:6, 6 percent of sucrose, 0.02 percent of sodium citrate and 0.1 percent of beta-cyclodextrin, and the visual analysis of the results of the orthogonal test shows that the combination is test number 7 and the comprehensive score is 88.11. Under the condition, the quinoa beverage is fine and smooth in taste, proper in sweetness and sourness and has fresh and sweet quinoa fragrance.
Xanthan gum and propylene glycol alginate were used as stabilizers for the beverage in this experiment. And then the influence of the addition amounts of xanthan gum and propylene glycol alginate serving as beverage stabilizers on the stability of the beverage is examined by taking the Zeta potential and the centrifugal precipitation rate as indexes. As a result, it was found that the stability of the beverage was the best when the amount of propylene glycol alginate added was 0.05%. The results are shown in FIGS. 7 to 8.
Finally, the quality of the prepared quinoa polypeptide beverage is analyzed, the sensory and physicochemical properties of the beverage are analyzed, the adsorption effect of the beverage on cholate after gastric digestion and intestinal digestion is simulated in vitro, and the results are shown in tables 7-9; as shown in fig. 9.
TABLE 7 sensory quality analysis of quinoa polypeptide beverage
Sensory index Quality of product
Taste of the product Has harmonious flavor, fine and smooth mouthfeel, satisfactory sweetness and refreshing aftertaste
Color Uniform and bright color and luster, and is uniform and consistent light yellow liquid
Smell(s) Fragrant and sweet quinoa flavor, soft smell and no peculiar smell
Tissue morphology The product has uniform texture and no precipitate
TABLE 8 analysis of physicochemical ingredients of quinoa polypeptide beverage
Composition (I) pH Sugar content/%) Total solid content/(mg/mL)
Content (wt.) 5.63 >5 98.10
TABLE 9 analysis of amino acid content in quinoa polypeptide beverage
Figure BDA0002922044930000081
Figure BDA0002922044930000091
The result shows that the beverage has good sensory quality and stable physicochemical property, has good adsorption effect on cholate after simulating gastric digestion and intestinal digestion in vitro, and the total adsorption amount is (3.76 +/-0.21) mg/mL.
The technical solution provided by the present invention is not limited by the above embodiments, and all technical solutions formed by utilizing the structure and the mode of the present invention through conversion and substitution are within the protection scope of the present invention.

Claims (3)

1. The preparation method of the beverage with the chenopodium quinoa polypeptide with cholate adsorption function as the raw material is characterized by comprising the following steps:
taking quinoa polypeptide as a main raw material, adding water, adding sucrose, inulin, maltitol, citric acid, beta-cyclodextrin and a stabilizer, and homogenizing; then sequentially canning, sterilizing at high temperature and cooling; wherein, the material-water ratio is 4:6, the adding amount of sucrose is 6%, the adding amount of inulin is 2%, the adding amount of maltitol is 3%, the adding amount of sodium citrate is 0.02%, the adding amount of beta-cyclodextrin is 0.1%, and the adding amount of stabilizer is 0.05%;
the prepared beverage has pH of 5.63, sugar content of 5%, total solid content of 98.10mg/mL, total amino acid content of 0.6244g/100g, essential amino acid content of 0.237g/100g, and 37.96% of the total amino acid content.
2. The method for preparing a beverage comprising chenopodium quinoa polypeptide having cholate adsorption as a raw material according to claim 1, wherein:
the quinoa polypeptide is obtained by adopting the following method:
step 1, extracting quinoa protein from quinoa by adopting an alkali-soluble acid precipitation method;
step 2, taking quinoa protein as an object, adding flavourzyme, and carrying out enzymolysis for 1-3 hours under the conditions that the concentration of a substrate is 1-5%, the enzymolysis pH is 5.0-9.0, the enzymolysis temperature is 40-60 ℃, and the enzyme addition amount is 1000-6000U/g;
and 3, inactivating the product after the enzymolysis reaction is finished in a water bath kettle at 95 ℃ for 8-12 min, taking out, cooling, adjusting the pH value to 7.0, centrifuging, collecting supernatant, and freeze-drying to obtain the quinoa polypeptide.
3. The method for preparing a beverage comprising chenopodium quinoa polypeptide having cholate adsorption as a raw material according to claim 1, wherein:
the stabilizer is propylene glycol alginate.
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CN111197066B (en) * 2020-01-10 2023-05-16 成都大学 Enzymolysis method of quinoa active peptide with cholate adsorption effect

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