CN112890178B - Preparation method of salted jujube with digestion promoting function - Google Patents
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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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the field of food processing, in particular to a preparation method of salty golden jujubes with digestion promoting function. It comprises heating fructus Jujubae with steam for 30-60 min to cure; sequentially performing dry superfine grinding and wet superfine grinding on the traditional Chinese medicine ingredients, and repeatedly and sequentially performing ultralow temperature freezing and normal temperature melting treatment for more than 2 times to obtain traditional Chinese medicine liquid; mixing the cured golden jujube, the traditional Chinese medicine liquid and auxiliary materials, and fermenting for 48-96 hours to obtain fermentation liquor; baking the fermentation liquor at 50-60 ℃ for 2-3 hours to obtain salty golden jujube. Compared with the prior art, the method can effectively shorten the manufacturing period of the traditional repeated sun-curing subsequent fermentation of the salted Chinese dates, shorten the fermentation time to 48-96 h and preserve the taste and the flavor of the traditional salted Chinese dates by adopting a dry and wet superfine grinding technology, an ultra-low Wen Weina wall-breaking non-thermal physical processing mode and the treatment of heating and curing the Chinese dates by vapor.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of salty golden jujubes with digestion promoting function.
Background
The salty fructus Jujubae is prepared from fresh fructus Jujubae as main raw material, glycyrrhrizae radix, flos Caryophylli, cortex Cinnamomi, bulbus Fritillariae Cirrhosae, fructus Amomi rotundus, and medicinal and edible Chinese medicinal materials, wherein each raw material has rich nutrition and Chinese medicinal effects. Fresh Jin Zaofu contains various vitamins, and its acidic components can promote secretion of digestive enzymes of saliva and promote appetite; the liquorice not only can tonify qi, but also can nourish spleen and stomach; the clove is an excellent stomach-warming traditional Chinese medicine, can effectively relieve abdominal flatulence and enhance the digestion capacity of human bodies; cinnamon has good curative effect on people suffering from stomach cold and gastritis, and can strengthen digestive system functions and inhibit gastrointestinal movement; fructus Amomi and fructus Amomi rotundus can promote appetite and promote digestion, and can be used for treating spleen and stomach deficiency cold and qi stagnation, and has gastrointestinal protecting function.
The salted fructus jujubae has soft and aromatic texture, moderate salty, sour and sweet taste and pure taste, has the effects of strengthening spleen and stomach, promoting digestion, removing food retention and abdominal distention, moistening lung and reducing phlegm, has the health-care function of improving digestion, and is suitable for people with dyspepsia. Salted Chinese dates are Chinese medicinal components with homology of medicine and food, and are required to be repeatedly aired in sunlight in the processing technology, and fermented by self-sourced microorganisms and enzymes, so that the risk of mildew, different quality and lower yield of the salted Chinese dates is caused due to the factors of overlong processing time, uncontrollable environment and the like. To increase yield and shelf life, sweeteners, mold inhibitors, and the like are often added.
The patent with publication number CN1265732C discloses a food for promoting digestion, stimulating appetite, regulating qi and eliminating phlegm and a preparation method thereof, and the patent with publication number CN109393131A discloses a preparation method of salty fructus Jujubae, wherein ingredients which are not traditional Chinese medicine components are adopted in the preparation method of salty fructus Jujubae, and the taste, the taste and the health care effect deviate from the traditional salty fructus Jujubae.
Disclosure of Invention
First, the technical problem to be solved
In view of the defects and shortcomings of the prior art, the invention provides the preparation method of the salty fructus jujubae with the digestion promoting function, which shortens the fermentation time on the basis of keeping the original taste and flavor of the salty fructus jujubae and solves the technical problems of easy mildew, different quality and lower yield in the preparation process of the salty fructus jujubae.
(II) technical scheme
In order to achieve the above purpose, the main technical scheme adopted by the invention comprises the following steps:
the embodiment of the invention provides a preparation method of salty golden jujubes with digestion promoting function, which comprises the following steps:
s1 comprises the following steps: heating the jujube with water vapor for 30-60 min for curing;
s2 comprises the following steps: sequentially performing dry superfine grinding and wet superfine grinding on the traditional Chinese medicine ingredients, and repeatedly and sequentially performing freezing and normal-temperature melting treatment for more than 2 times to obtain traditional Chinese medicine liquid;
s3 comprises the following steps: mixing the cured golden jujube, the traditional Chinese medicine liquid and auxiliary materials, and fermenting for 48-96 hours to obtain fermentation liquor;
s4 comprises the following steps: baking the fermentation liquor at 50-60 ℃ for 2-3 hours to obtain salty golden jujube.
Optionally, step S1 further includes a pretreatment of the golden jujube: soaking fresh jujube in clear water for 1-2 h.
Optionally, step S2 further includes pretreatment of the traditional Chinese medicine ingredients: the traditional Chinese medicine ingredients are rinsed for 30-60 min and then dried.
Optionally, in step S2, the powder obtained by crushing the dried traditional Chinese medicine ingredients by a crusher is subjected to dry superfine crushing, the rotating speed is 20000-24000 r/min, and the crushing time is 1-2 min to obtain the micro powder.
Optionally, in step S2, adding deionized water into the micro powder obtained by dry superfine grinding according to the weight ratio of 1:3-6, grinding in a wet superfine grinder, wherein the rotating speed frequency is set to be 38-40 Hz, and carrying out reflux grinding for 20-30 min.
Optionally, in step S2, the temperature of the freezing treatment is-130 to-160 ℃.
Optionally, in step S2, the Chinese medicinal liquid is subjected to a combination dissolution treatment of micro-nano bubbles, ultrasonic waves and microwaves for 10-20 min.
Optionally, step S3 further includes:
adding cellulase and pectase into the mixed solution of the golden jujube, the traditional Chinese medicine liquid and the auxiliary materials, and fermenting under a closed environment at the temperature of 30-60 ℃ under the pH value of 3-5; the addition amount of the cellulase is 12-20U/g and the addition amount of the pectase is 120-180U/g calculated by taking fresh golden jujube and Chinese medicinal ingredients as substrates.
Optionally, the Chinese medicinal ingredients comprise Glycyrrhrizae radix, flos Caryophylli, cortex Cinnamomi, bulbus Fritillariae Cirrhosae, fructus Amomi and fructus Amomi rotundus.
(III) beneficial effects
The beneficial effects of the invention are as follows: the preparation method of the salted Chinese dates with digestion promoting function adopts a dry method and a wet method superfine grinding technology, an ultra-low Wen Weina wall breaking non-thermal physical processing mode and a Chinese date steam heating curing treatment, compared with the prior art, the preparation method can effectively shorten the preparation period of the traditional repeated sun-curing subsequent fermentation of the salted Chinese dates, shortens the fermentation time to 48-96 h, and retains the taste and the flavor of the traditional salted Chinese dates.
The non-thermal physical processing method of the traditional Chinese medicine ingredients fully releases the health care functional components in the traditional Chinese medicine ingredients, and in the subsequent short-time fermentation process of 48-96 hours, the traditional Chinese medicine active components gradually permeate into the Chinese dates to realize pickling, so that the same effect is achieved compared with the traditional salted Chinese dates which are repeatedly sun-cured for a long time.
The gold jujube is subjected to thermal processing to realize breaking and hydrolysis of high polymer substances such as fiber and the like of the gold jujube, maillard reaction of the gold jujube is realized in advance, sour substances are generated, and enrichment of the sour substances of the gold jujube is realized, so that the process of color rendering and sour substance enrichment of the Maillard reaction achieved by long-time repeated sun-curing of the traditional salted gold jujube is shortened.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments for better explaining the present invention.
According to the preparation method of the salty jujube with the digestion promoting function, disclosed by the embodiment of the invention, the traditional Chinese medicine ingredients are processed in a non-thermal physical processing mode, so that the effective components of the traditional Chinese medicine ingredients are fully released; softening, sour enrichment and color rendering of the jujube tissues are realized by a thermal processing mode, so that the traditional Chinese medicine components which can be realized by long-time fermentation are replaced for full permeation, sour enrichment and color rendering of the jujube tissues.
The specific method comprises the following steps:
s1 comprises the following steps: heating the jujube with water vapor for 30-60 min for curing; the temperature of the water vapor is preferably 100 ℃, heating time is necessary for 30-60 min, and the adopted golden jujubes are preferably: soaking fresh golden jujube in clear water for 1-2 h to obtain the product;
s2 comprises the following steps: sequentially performing dry superfine grinding and wet superfine grinding on the traditional Chinese medicine ingredients, and repeatedly and sequentially performing freezing and normal-temperature melting treatment for more than 2 times to obtain traditional Chinese medicine liquid;
wherein, preferably, after the traditional Chinese medicine ingredients are rinsed for 30-60 min, the powder obtained by crushing the dried traditional Chinese medicine ingredients by a crusher is subjected to dry superfine grinding, the rotating speed is 20000-24000 r/min, and the crushing time is 1-2 min, thus obtaining the micro powder.
Preferably, the micro powder obtained by dry superfine grinding is added into deionized water according to the weight ratio of 1:3-6, and then is ground in a wet superfine grinder, the rotating speed frequency is set to be 38-40 Hz, and the reflux grinding is carried out for 20-30 min.
The wet superfine pulverizing technology is adopted to treat the raw material liquid, the shearing pulverizing principle is fully utilized, and through precise engagement of the stator and the rotor, comprehensive actions such as strong shearing, impact, grinding, cavitation and the like are generated hundreds or thousands of times at high linear speed, so that the cell wall of the material is damaged, the dissolution resistance of the intracellular substances is reduced, the cell wall is separated from the intracellular components, the dissolution of the active components is quickened, meanwhile, the specific surface area of the powder is increased, the surface energy is improved, the surface activity is enhanced, the bioavailability of the active components and the utilization rate of the traditional Chinese medicinal materials are improved, and the medicinal value of the material is fully released.
Wherein, the superfine grinding by wet method is processed by ultra-low Wen Weina wall breaking technology, preferably frozen at the ultra-low temperature of-130 to-160 ℃ to form countless tiny ice crystal nuclei with uniform distribution, then the ice nuclei are melted at normal temperature, the permeability of the cell surface is increased, and the ice crystals pierce the primary wall, the cell interlayer and the secondary wall, so that the cell wall is broken, the plant biochemical element is released, and the dissolution of the active ingredient is further accelerated.
In the step S2, the traditional Chinese medicine ingredients are preferably the combination of liquorice, clove, cinnamon, bulbus fritilariae, fructus amomi and cardamom, and the sequence of various non-thermal treatments of the traditional Chinese medicine ingredients is necessary, and experiments show that the traditional Chinese medicine liquid obtained after ultralow temperature freezing treatment and wet superfine grinding is prepared into the salty jujube which has a very different taste compared with the traditional salty jujube.
The ultra-low temperature freezing is repeated in sequence, and the times of the ultra-low temperature freezing and the normal temperature thawing treatment are preferably 5 times.
Wherein, the Chinese medicinal liquid is optionally dissolved for 10 min-20 min by the combination of micro-nano bubbles, ultrasonic waves and microwaves.
The method of physically dissolving and crushing macromolecular substances by combining micro-nano bubbles, ultrasonic waves and microwaves dissolves water-soluble active ingredient components of traditional Chinese medicine raw materials in water, and breaks and decomposes water-insoluble substances into soluble micromolecules or sufficiently tiny particles which are uniformly dispersed in the water, so that the soluble micromolecules or the sufficiently tiny particles in the traditional Chinese medicine active ingredient can better permeate into salty golden jujubes in the fermentation stage, and the fermentation efficiency is improved.
S3 comprises the following steps: mixing the cured golden jujube, the traditional Chinese medicine liquid and auxiliary materials, and fermenting for 48-96 hours to obtain fermentation liquor; adding cellulase and pectase into the mixed solution of the golden jujube, the traditional Chinese medicine liquid and the auxiliary materials, and fermenting under a closed environment at the temperature of 30-60 ℃ under the pH value of 3-5; the addition amount of the cellulase is 12-20U/g and the addition amount of the pectase is 120-180U/g calculated by taking fresh golden jujube and Chinese medicinal ingredients as substrates.
In the fermentation process of the salted jujube, a compound enzyme extraction technology is combined, and cellulase and pectase are selected, so that the cellulase can hydrolyze plant cell walls with compact structures and promote the dissolution of the plant cell walls while improving the decomposition of cellulose and hemicellulose, so that more plant cell inner solubles are dissolved out, and macromolecular polysaccharide, protein and lipid which are not easy to digest are degraded into micromolecular substances; pectase can decompose and crack pectin in the middle thin layer of cell wall and hydrolyze a large amount of insoluble matters such as starch, protein and the like in the raw material liquid, so that the yield is increased; the combination of double enzymes has synergistic effect, can improve the production of reducing sugar, the degree of protein hydrolysis and the like, and the collocation of the compound enzymes accelerates the biological reaction process and effectively shortens the fermentation period;
s4 comprises the following steps: baking the fermentation liquor at 50-60 ℃ for 2-3 hours to obtain salty golden jujube.
In summary, the invention can process the raw materials into micro-or nano-grade micro powder or micro slurry, the processing performance of the traditional Chinese medicine can be improved by the ultra-micro crushing, the cell wall and the components in the cell can be separated, the effective components in the cell can be directly contacted with the solvent to be dissolved out, the dissolution of the active components is quickened, and the bioavailability of the active components and the utilization rate of the traditional Chinese medicine are improved; the ultra-low Wen Weina wall breaking technology is to break the wall by adopting the principle of thermal expansion and cold contraction, namely, putting the substance at the ultra-low temperature of-130 ℃ to-160 ℃ to freeze the substance, then melting the substance at normal temperature, and repeating the steps to break the cell wall. Taking Chinese medicinal materials as an example, the cell wall can be broken, plant biochemistry elements are released, and trace elements and other nutrition elements in the medicinal materials are fused to the maximum extent; the composite enzyme extraction technology utilizes the high specificity of enzyme, selects proper composite enzyme according to the constitution of the cell wall of the medicinal plant, and catalytically damages the cell wall of the medicinal plant at proper temperature so that the effective components are exposed in the medium.
In order to better understand the above technical solution, exemplary embodiments of the present invention will be described in more detail below. While exemplary embodiments of the invention are shown below, it should be understood that the invention may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Example 1
The golden jujube, liquorice, clove, cinnamon, bulbus fritilariae, fructus amomi and cardamom adopted in the embodiment comprise the following components in parts by weight: 66 parts of golden jujube, 8 parts of liquorice, 5 parts of clove, 4 parts of cinnamon, 6 parts of bulbus fritilariae, 5 parts of fructus amomi and 6 parts of cardamom, wherein the golden jujube is calculated by fresh golden jujube, and the liquorice, the clove, the cinnamon, the bulbus fritilariae, the fructus amomi and the cardamom are calculated by dry traditional Chinese medicines sold in the market.
The preparation method comprises the following specific steps:
s1, processing the golden jujubes:
cleaning fresh fructus Jujubae, soaking in clear water for 1 hr, steaming in a steamer for 40min, and drying in an electrothermal blowing drying oven at 60deg.C for 2 hr;
s2, traditional Chinese medicine ingredient treatment: and (3) drying: selecting mildew-free and impurity-free licorice, clove, cinnamon, bulbus fritillariae cirrhosae, fructus amomi and cardamom, rinsing with water for 60min, draining, and drying in an electrothermal blowing drying oven at 70 ℃ for 2h; crushing by a crusher, and sieving by a No. six sieve;
s3, fermentation: mixing the golden jujube processed in the step S1 and the traditional Chinese medicine ingredients processed in the step S2, adding deionized water, and repeatedly airing and fermenting in sunlight;
s4, finished product: after fermentation, baking at 50deg.C for 2 hr, and dehydrating to obtain mashed fructus Jujubae with proper hardness to obtain salty fructus Jujubae (which can be cut into food products with various shapes and specifications).
Example 2
The golden jujube, liquorice, clove, cinnamon, bulbus fritilariae, fructus amomi and cardamom adopted in the embodiment comprise the following components in parts by weight: 66 parts of golden jujube, 8 parts of liquorice, 5 parts of clove, 4 parts of cinnamon, 6 parts of bulbus fritilariae, 5 parts of fructus amomi and 6 parts of cardamom, wherein the golden jujube is calculated by fresh golden jujube, and the liquorice, the clove, the cinnamon, the bulbus fritilariae, the fructus amomi and the cardamom are calculated by dry traditional Chinese medicines sold in the market.
The preparation method comprises the following specific steps:
s1, processing the golden jujubes:
cleaning fresh fructus Jujubae, soaking in clear water for 1 hr, steaming in a steamer for 40min, and drying in an electrothermal blowing drying oven at 60deg.C for 2 hr;
s2, traditional Chinese medicine ingredient treatment:
s21, drying: selecting mildew-free and impurity-free licorice, clove, cinnamon, bulbus fritillariae cirrhosae, fructus amomi and cardamom, rinsing with water for 60min, draining, and drying in an electrothermal blowing drying oven at 70 ℃ for 2h;
s22 preliminary pulverizing
Pulverizing the dried Chinese medicinal materials in step S21 with pulverizer, sieving with No. six sieve, and feeding the obtained powder into superfine pulverizer at 22000r/min for 1min to obtain micropowder;
s23 wet superfine grinding
Fully mixing the micro powder and deionized water in a ratio of 1:5, crushing by a wet-process superfine pulverizer, setting the rotating speed frequency to 39.1Hz, refluxing and crushing for 30min to obtain traditional Chinese medicine feed liquid, and preserving at 4 ℃;
s24 ultra-low Wen Weina wall breaking: freezing the Chinese medicinal liquid at-140deg.C, and thawing at normal temperature; repeating the steps of freezing and normal temperature thawing for five times to obtain a traditional Chinese medicine liquid;
s3, fermentation: mixing and stirring the golden jujube, the traditional Chinese medicine liquid, the syrup and the salt solution treated in the step S1, putting the mixture into a jar for fermentation and storage, adding the compound enzyme of the cellulase and the pectase, wherein the addition amount of the cellulase is 18U/g and the addition amount of the pectase is 160U/g based on the fresh golden jujube and the traditional Chinese medicine ingredients; the enzymolysis pH value is 4.8, the enzymolysis temperature is 55 ℃, and the fermentation time is 96 hours;
s4, finished product: after fermentation, baking at 50deg.C for 2 hr, and dehydrating to obtain mashed fructus Jujubae with proper hardness to obtain salty fructus Jujubae (which can be cut into food products with various shapes and specifications).
Example 3
The golden jujube, liquorice, clove, cinnamon, bulbus fritilariae, fructus amomi and cardamom adopted in the embodiment comprise the following components in parts by weight: 66 parts of golden jujube, 8 parts of liquorice, 5 parts of clove, 4 parts of cinnamon, 6 parts of bulbus fritilariae, 5 parts of fructus amomi and 6 parts of cardamom, wherein the golden jujube is calculated by fresh golden jujube, and the liquorice, the clove, the cinnamon, the bulbus fritilariae, the fructus amomi and the cardamom are calculated by dry traditional Chinese medicines sold in the market.
S1, processing the golden jujubes:
cleaning fresh fructus Jujubae, soaking in clear water for 2 hr, steaming in a steamer for 30min, and drying in an electrothermal blowing drying oven at 50deg.C for 1.5 hr;
s2, traditional Chinese medicine ingredient treatment:
s21, drying: selecting mildew-free and impurity-free licorice, clove, cinnamon, bulbus fritillariae cirrhosae, fructus amomi and cardamom, rinsing with water for 30min, draining, and drying in an electrothermal blowing drying oven at 100 ℃ for 1h;
s22 preliminary pulverizing
Pulverizing the dried Chinese medicinal materials in step S21 with pulverizer, sieving with No. six sieve to obtain powder, and feeding into superfine pulverizer at rotational speed of 20000r/min for 1.5min to obtain micropowder;
s23 wet superfine grinding
Fully mixing the micro powder and deionized water in a ratio of 1:3, crushing by a wet-process superfine pulverizer, setting the rotating speed frequency to 40Hz, refluxing and crushing for 20min to obtain traditional Chinese medicine feed liquid, and preserving at 4 ℃;
s24 ultra-low Wen Weina wall breaking: freezing the Chinese medicinal liquid at-130deg.C, and thawing at normal temperature; repeating the steps of freezing and normal temperature thawing for three times to obtain a traditional Chinese medicine liquid;
s3, fermentation: mixing and stirring the golden jujube, the traditional Chinese medicine liquid, the syrup and the salt solution treated in the step S1, putting the mixture into a jar for fermentation and storage, adding the compound enzyme of the cellulase and the pectase, wherein the addition amount of the cellulase is 20U/g and the addition amount of the pectase is 120U/g based on the fresh golden jujube and the traditional Chinese medicine ingredients; the enzymolysis pH value is 5, the enzymolysis temperature is 60 ℃, and the fermentation time is 48 hours;
s4, finished product: after fermentation, baking at 60deg.C for 2.5 hr, and dehydrating to obtain mashed fructus Jujubae with proper hardness to obtain salty fructus Jujubae (which can be cut into food products with various shapes and specifications).
Example 4
S1, processing the golden jujubes:
cleaning fresh fructus Jujubae, soaking in clear water for 1.5 hr, steaming in a steamer for 60min, and drying in an electrothermal blowing drying oven at 55deg.C for 1 hr;
s2, traditional Chinese medicine ingredient treatment:
s21, drying: selecting mildew-free and impurity-free licorice, clove, cinnamon, bulbus fritillariae cirrhosae, fructus amomi and cardamom, rinsing with water for 50min, draining, and drying in an electrothermal blowing drying oven at 85 ℃ for 1.5h;
s22 preliminary pulverizing
Pulverizing the dried Chinese medicinal materials in step S21 with pulverizer, sieving with No. six sieve, and feeding the obtained powder into superfine pulverizer at 24000r/min for 2min to obtain micropowder;
s23 wet superfine grinding
Fully mixing the micro powder and deionized water in a ratio of 1:6, crushing by a wet-process superfine pulverizer, setting the rotating speed frequency to 38Hz, refluxing and crushing for 25min to obtain traditional Chinese medicine feed liquid, and preserving at 4 ℃;
s24 ultra-low Wen Weina wall breaking: the traditional Chinese medicine liquid is placed at the low temperature of-160 ℃ to be frozen, and then is placed at normal temperature to be melted; repeating the steps of freezing and normal temperature thawing for two times to obtain a traditional Chinese medicine liquid;
s3, fermentation: mixing and stirring the golden jujube, the traditional Chinese medicine liquid, the syrup and the salt solution treated in the step S1, putting the mixture into a jar for fermentation and storage, adding the compound enzyme of the cellulase and the pectase, wherein the addition amount of the cellulase is 12U/g and the addition amount of the pectase is 180U/g based on the fresh golden jujube and the traditional Chinese medicine ingredients; the enzymolysis pH value is 3, the enzymolysis temperature is 30 ℃, and the fermentation time is 75 hours;
s4, finished product: baking at 55deg.C for 3 hr, and dehydrating to obtain mashed fructus Jujubae with proper hardness to obtain salty fructus Jujubae (which can be cut into food products with various shapes and specifications).
Example 5
The other difference is that the step S2 also includes the step S25, the Chinese medicine liquid is placed in an ultrasonic microwave combined device, the microwave power is adjusted to 250W, the ultrasonic power is adjusted to 400W, the solution extraction is promoted by starting the two modes, and the solution is continuously processed for 15min to obtain the solution; in the dissolving process, the micro-nano bubble generating device continuously introduces micro-nano bubbles.
Example 6
The other points are that the wet superfine grinding in the step S23 is not performed, the ratio of the micro powder to deionized water to the feed liquid is 1:6, and the mixture is fully mixed and then enters the ultra-low Wen Weina wall breaking in the step S24.
Example 7
The other points are that the ultra-low Wen Weina wall breaking in step S24 is not performed in example 2. And (3) replacing the traditional Chinese medicine liquid with the traditional Chinese medicine liquid obtained in the step (S23) and fermenting in the step (S3).
Example 8
The procedure of example 2 was otherwise repeated, except that the fermentation in step S3 was not performed, and Jin Zaojin jujube, the Chinese medicinal liquid, the syrup and the salt solution treated in step S1 were mixed and stirred and baked at 50℃for 2 hours.
Test one
The salty fructus jujubae of examples 2-4 of the present invention had a taste and flavor close to those of the conventional salty fructus jujubae, whereas the salty fructus jubae of example 1 had a significant difference from the conventional salty fructus jubae, and the taste and flavor of examples 5-7 had a different degree of difference from the conventional salty fructus jubae. The comprehensive score of the taste and the taste of the traditional salted fructus jujubae is set to be 100, the larger the difference between the taste and the taste of the traditional salted fructus jujubae and the comprehensive score of the traditional salted fructus jubae is, the lower the comprehensive score is, the evaluation is carried out, 60 students and 60 random passers-by in food profession are used for evaluation, and the ineffective score is removed to obtain the following comprehensive score.
Example 1 composite score 66;
example 2 a composite score of 89;
example 5 a composite score of 95;
example 6 a composite score of 75;
example 7 composite score 82;
example 8 composite score 70;
it can be stated that the wet process superfine grinding, ultra-low Wen Weina wall breaking, ultrasonic-microwave-micro-nano bubble combined treatment and the fermentation method in the invention have different degrees of influence on the mouthfeel and taste of salty golden jujubes and have synergistic effects.
Experiments prove that the salty golden jujube in the examples 2-4 has obvious gastrointestinal motility promoting function, has pepsin activity promoting effect, is convenient to take, quick in effect and high in bioavailability, is a health care product capable of regulating gastrointestinal tract and improving dyspepsia, and has great application prospect.
The evaluation method is that the animal test:
(1) Preparing a sample of salty fructus jujubae: and homogenizing the salty Jin Zaojia deionized water to prepare homogenate.
(2) Grouping and dose design of mice
The KM mice were randomly allocated to 9 groups of 10 animals each, and a blank group, a positive control group, a model group and example groups (1, 2, 5, 6, 7 and 8) were set, and the daily gastric lavage dose of the salted jujube of each example group was 12.3mg/kg. The mice in the blank group and the model group are filled with distilled water; the positive control group mice are perfused with Sichuan qi digestion promoting tablet solution; the stomach was irrigated 1 time a day for 30 days continuously.
(3) Rat grouping and dose design
SD rats were randomly assigned to 7 groups of 8, each of the example groups had a daily intake of 62mg/kg of salted fructus Jujubae, and the blank group had a period of 30 days for filling with distilled water.
(4) Measurement index
After 30 days, the ink propulsion rate of the mice is measured, namely the influence of salty jujube of each example group on the small intestine movement test of the mice is measured; determining the weight gain, food intake and food utilization of SD rats; the pepsin activity and pepsin output and gastric juice amount of the rats were measured.
Effect of test example two, different example groups on small intestine movement test of different groups of mice fed with salty Jin Zao
1. Test materials
The salty jujube sample prepared according to the embodiment; compound diphenoxylate (lot number 1703003), offered by Hunan Kangpu pharmaceutical Co., ltd; gum arabic, offered by Shanghai auspicious biotechnology limited; activated carbon powder provided by Henan sea charm environmental protection technology Co., ltd; chuangqi digestion promoting tablet is provided by Nanchang Chuangqi health products Limited company.
2. Test animals
90 KM male mice, weight 17-22g, SPF grade, purchased from Wu's animal center in Fuzhou, fujian, animal feeding temperature 24-26 ℃; the air humidity is 40% -70%; after 7 days of acclimatization after purchase, the animals were subjected to formal tests.
3. Test method
Preparing a carbon end indicator: 400mL of distilled water is measured by a measuring cylinder and added into a pot, and the pot is heated at 200 ℃; accurately weighing 50g of gum arabic by an electronic balance, pouring into a pot, and boiling to obtain transparent solution; 25 g of activated carbon was weighed into the solution, boiled several times, cooled, and distilled water was added to 500mL.
Compound diphenoxylate solution preparation and dosage: grinding the compound diphenoxylate tablet into fine powder, precisely weighing 1.0g, adding distilled water to 20mL, and mixing uniformly.
The positive control medicine is Chuangqi tablet for invigorating stomach and promoting digestion. The preparation concentration is 12.3g/50mL, and the stomach is irrigated 2 times a day, and each time is 0.3mL.
Before the start of the small intestine movement test of the mice, the feed supply of the mice is stopped but water is not interrupted for 16 hours, the stomach of each example group is irrigated with one test sample on the test day, and the blank group and the model group are irrigated with distilled water and the positive control group are irrigated with positive sample solution; after 30 minutes, the example group, the positive control group and the model group were perfused with 0.05% of compound diphenoxylate, and the blank group was perfused with 0.3mL of distilled water; after 30 minutes, a blank group, a model control group, a positive control group and each example group are filled with 0.4mL of carbon powder indicator, after 25 minutes, mice are killed by cervical dislocation, the abdominal cavity of the mice is cut off, mucous membrane is carefully separated, the small intestine from the pylorus to the ileocecum is cut off, the small intestine is straightened and placed on a table top, and the length of the ink propulsion and the total length of the small intestine are measured by a long ruler.
Ink advance (p) =carbon end indicator advance length (cm)/total small intestine length (cm) ×100%
4. Experimental results
The effect of the sample of example Jin Zao on the intestinal motility of mice is shown in Table 1, and the results show that the small intestine ink propulsion rate of mice in the model control group is obviously lower than that of mice in the blank group (P < 0.01), which indicates that the compound diphenoxylate causes intestinal constipation of the mice after molding. After mice are fed with the salted fructus Jujubae in different embodiments, the intestinal ink propulsion rate of each group of mice is improved to different degrees (P < 0.05), which indicates that the salted fructus Jujubae has digestion promoting effect and plays a role in promoting intestinal peristalsis, and the salted fructus Jujubae prepared in different embodiments has different effects on digestion.
Table 1 effect of different example groups salty Jin Zao feeding on mice intestinal motility test
Note that: * Expression was significantly different compared to model control group (P < 0.05); * Expression was significantly different from model control group (P < 0.01)
Test three Effect of salty jujube from different example groups on rat weight, weight gain, food intake and food utilization
1. Test materials
The salty jujube sample prepared according to the embodiment above.
2. Test animals
SD male rats 56, weight range 130-160 g, clean grade, purchased from Wu's animal center in Fuzhou, fujian province; the animal raising temperature is 24-26 ℃; the air humidity is 40% -70%; after 7 days of acclimatization after purchase, the animals were subjected to formal tests.
3. Test method
SD rats were randomly assigned to 7 groups of 8, each group of salted fructus Jujubae of different examples had a daily intake of 62mg/kg, and the empty group had a daily intake of 1.0mL distilled water for a period of 30 days. The body weight of the rats was measured before the end of the test and the body weight gain, food intake and food utilization of the rats were calculated. Food utilization (%) = (weight gain per unit time/food intake per unit time) ×100%
4. Experimental results
The weight gain, food intake and food utilization of rats of the different example groups after 30d administration are shown in table 2, and it can be seen from the table that the weight gain, food intake and food utilization of rats have a significant trend (P < 0.05) after 30d administration of the test sample of salted jujube of the different example to rats. The weight gain, the food intake and the food utilization rate are a group of indexes for indirectly evaluating the food digestibility, and from the group of indexes, the salty jujube mixture can effectively improve the digestion performance of rats, and the salty jujubes prepared by different embodiments have different effects on the digestion effect.
TABLE 2 effects of salted jujube of different example groups on weight gain, food intake and food utilization in rats
Note that: * Indicating a significant difference compared to the blank (P < 0.05)
As can be further obtained from the data in table 2, the feeding amount of the rat in example 2 is significantly higher than that of other examples, which indicates that the wet superfine grinding, ultra-low Wen Weina wall breaking and the fermentation method in the invention can all improve the permeability of the functional components of the traditional Chinese medicine components to the salted fructus jujubae, thereby improving the health care function of the salted fructus jubae.
Test IV, effect of salty jujube from different example groups on pepsin Activity, discharge amount and gastric fluid amount in rats
1. Test materials
The salty jujube sample prepared according to the embodiment; chloral hydrate (lot number 20180813), supplied by the national pharmaceutical group chemical company, inc.
2. Test animals
SD male rats 56, weight range 130-160 g, clean grade, purchased from Wu's animal center in Fuzhou, fujian province; the animal raising temperature is 24-26 ℃; the air humidity is 40% -70%; after 7 days of acclimatization after purchase, the animals were subjected to formal tests.
3. Test method
SD rats were randomly assigned to 7 groups of 8, each group of salted fructus Jujubae of different examples had a daily intake of 62mg/kg, and the empty group had a daily intake of 1.0mL distilled water for a period of 30 days. 24 hours before the start of the digestive enzyme test, the rats stopped the feed supply, but did not cut off the water.
Rats were anesthetized with intraperitoneal injections of chloral hydrate and the extremities were fixed to foam plates. Shearing off the abdominal hair, sterilizing, shearing off the lower abdomen of the xiphoid process by about 5 cm; finding out the pylorus part at the lower end of the stomach of the rat bound by the thin wire; after 5 hours, the abdominal cavity of the rat is opened, the cardiac part at the upper end is bound by a thin wire, the stomach is cut off and taken out, after the blood trace is wiped by filter paper, the stomach cavity is cut off, the content is poured into a graduated centrifuge tube, and the mixture is put into a low-speed centrifuge to be centrifuged for 15 minutes at the rotating speed of 3000 r.min, and then the supernatant is taken.
Measurement of pepsin Activity: sucking fresh egg white (gauze filtration) into a 2.0mm glass tube through an ear suction ball, placing the glass tube on a constant-temperature water bath kettle, setting the temperature to 90 ℃, taking out the protein tube after the protein is solidified, selecting the protein tube without bubbles, and preparing the protein tube into a length of 10cm before use; adding 15mL of hydrochloric acid with the concentration of 0.05mol/L into 25mL of glass tubes with covers according to the gastric juice amount of 1mL, uniformly mixing, adding 2 protein tubes into each glass tube, sealing, placing into a 37 ℃ water-proof incubator, taking out after 24 hours, and measuring the reduced length (mm) of four ends of the protein tubes by using a long ruler.
Pepsin activity unit (μ/mL) =4 end protein tube clear length mean 2×16
Pepsin output (μ/h) =pepsin activity x amount of gastric juice per hour
4. Experimental results
After 30d administration, the pepsin activity, the output and the gastric juice amount of the rats in each example group are shown in table 3, and as can be seen from the table, the pepsin activity of the rats in each salty jujube example group has a remarkable increase effect (P < 0.05) compared with that of the blank group, but the gastric juice amount of each example group is not remarkably different (P > 0.05) per hour, and the pepsin output amount of each example group is not remarkably different (P > 0.05) compared with that of the blank group. Therefore, the salted fructus jujubae can play a role in promoting digestion by improving pepsin activity of rats, and the salted fructus jujubae prepared by different embodiments has different effects on the digestion promotion effect.
TABLE 3 Effect of salted fructus Jujubae of different example groups on pepsin Activity, discharge amount and gastric fluid amount of rats
Note that: * Indicating a significant difference compared to the blank (P < 0.05)
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (1)
1. The preparation method of the salty jujube with the digestion promoting function is characterized by comprising the following steps of:
s1 comprises the following steps: soaking fresh jujube in clear water for 1-2 h, heating the jujube with steam for 30-60 min, and curing;
s2 comprises the following steps: rinsing the traditional Chinese medicine ingredients for 30-60 min, drying, pulverizing the dried traditional Chinese medicine ingredients by a pulverizer, and performing dry superfine pulverizing on the obtained powder at the rotating speed of 20000-24000 r/min for 1-2 min to obtain micro powder; the Chinese medicinal ingredients comprise Glycyrrhrizae radix, flos Caryophylli, cortex Cinnamomi, bulbus Fritillariae Cirrhosae, fructus Amomi and fructus Amomi rotundus;
adding deionized water into the micro powder obtained by dry superfine grinding according to the weight ratio of 1:3-6, grinding in a wet superfine grinding machine, setting the rotating speed frequency to 38-40 Hz, refluxing and grinding for 20-30 min, repeatedly and sequentially carrying out ultralow temperature freezing and normal temperature melting treatment at minus 130-minus 160 ℃ for more than 2 times to obtain traditional Chinese medicine liquid, and carrying out combined dissolution treatment on the traditional Chinese medicine liquid by micro-nano bubbles, ultrasonic waves and microwaves for 10-20 min;
s3 comprises the following steps: mixing the cured golden jujube, the traditional Chinese medicine liquid and auxiliary materials, and fermenting for 48-96 hours to obtain fermentation liquor; adding cellulase and pectase into the mixed solution of the golden jujube, the traditional Chinese medicine liquid and the auxiliary materials, and fermenting under a closed environment at the temperature of 30-60 ℃ under the pH value of 3-5; taking fresh jujube and Chinese medicinal ingredients as substrates, wherein the addition amount of cellulase is 12-20U/g and the addition amount of pectase is 120-180U/g;
s4 comprises the following steps: baking the fermentation liquor at 50-60 ℃ for 2-3 hours to obtain salty golden jujube.
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| Title |
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| 曾木花，等.咸金枣促消化作用研究.中国食物与营养.2020,第26卷(第26期),63-67. * |
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| CN112890178A (en) | 2021-06-04 |
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Denomination of invention: A method for preparing salted jujube with digestive promoting function Effective date of registration: 20231220 Granted publication date: 20230919 Pledgee: Zhao'an County Sub-branch of Postal Savings Bank of China Co.,Ltd. Pledgor: FUJIAN ZHAOAN SIHAI FOODSTUFFS CO.,LTD. Registration number: Y2023350000259 |
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