CN113068778A - Preparation method of taro pulp beverage containing cyclodextrin embedded carotene - Google Patents
Preparation method of taro pulp beverage containing cyclodextrin embedded carotene Download PDFInfo
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- CN113068778A CN113068778A CN202110515999.3A CN202110515999A CN113068778A CN 113068778 A CN113068778 A CN 113068778A CN 202110515999 A CN202110515999 A CN 202110515999A CN 113068778 A CN113068778 A CN 113068778A
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A preparation method of fructus Colocasiae Esculentae slurry beverage containing cyclodextrin embedded carotene comprises preparing pectin-rich extract from caulis Colocasiae Esculentae, making into emulsion for dissolving carotene, and embedding carotene emulsion with beta-cyclodextrin; preparing fresh taros into taro slurry; then, the taro pulp beverage containing the cyclodextrin embedded carotene is prepared by using the carotene embedded matter, the taro pulp and the like. The taro pulp beverage prepared by the invention has mellow taste and aromatic flavor, has the natural nutrition of taro and is rich in carotene; the carotene is embedded by beta-cyclodextrin, the flavor and the quality of the product are stable, and the shelf life is longer.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and relates to a preparation method of a taro pulp beverage containing cyclodextrin embedded carotene.
Background
Taros belong to Araceae perennial herbaceous plants, are often cultivated as annual crops, are widely cultivated in China, have rich resources and are mainly distributed in Zhujiang river, Yangtze river and Huaihe river basin. The taro is an important vegetable and grain crop, has high nutritive and medicinal value, and is a nutrient product suitable for both young and old; moreover, the starch granules of the taro are as small as 1/10 of potato starch, the digestibility can reach more than 98 percent, and the taro is particularly suitable for infants and patients to eat, so the taro is known as 'emperor supply'. The taro is rich in dietary fiber, and has effects of reducing weight, moistening, and reducing cholesterol. Taro contains a kind of mucin, which can be absorbed by human body to produce immunoglobulin, or antibody globulin, which can improve the resistance of body. The taro contains high content of fluorine in mineral substances, and has effects of cleaning teeth, preventing dental caries, and protecting teeth.
The taro stalk is the thick petiole of taro and can be eaten as green vegetable. The taro stalk is rich in pectin.
Carotene is the main vitamin A source substance and mainly has three forms of alpha, beta and gamma, wherein the most important form is beta-carotene. Carotene is one of the most common vitamin A supplements. The carotene is a fat-soluble functional substance, is insoluble in water and easily soluble in an organic solvent, and limits the application range of the carotene in the food and medicine industries; in addition, the molecular structure of carotene contains a plurality of conjugated double bonds, which are unstable to light, oxygen, ions and the like, and have many problems in the transportation and storage processes.
Disclosure of Invention
The invention aims to provide a preparation method of a taro pulp beverage containing cyclodextrin embedded carotene.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing taro pulp beverage containing cyclodextrin embedded carotene comprises the following steps:
step 1: crushing taro stems into taro stem particles with the fineness of 20-40 meshes, cleaning, and draining; carrying out filter pressing on the taro stalk particles, and collecting a filter cake; grinding the filter cake to a particle size of less than or equal to 50 μm to obtain a refined material; mixing the refined material and water according to the mass ratio of 1:2.5-5.0, heating the mixed material to 75-85 ℃, preserving heat, and stirring at the rotating speed of 45-90 r/min; after leaching for 45-90min, cooling the mixed material to 65-75 ℃, centrifuging for 5-10min at the rotating speed of 3000-; concentrating the taro stalk extract to 5-10% of the original volume to obtain taro stalk extract;
step 2: mixing the taro stalk extract with water according to the mass ratio of 15-30:100, and treating for 10-20min by adopting the stirring rotation speed of 8000-; mixing carotene and emulsion at a mass ratio of 2.5-10.0:100, stirring, and ultrasonic frequency of 25-35KHz, and power density of 0.3-0.5W/cm2Processing for 5-10min to obtain carotene emulsion;
and step 3: mixing the carotene emulsion and beta-cyclodextrin according to the mass ratio of 100:15-25, and stirring for 10-30min at the rotating speed of 30-60 r/min; mixing the stirred mixture; carrying out vacuum freeze drying on the mixed material to obtain a powdery material, namely the carotene cyclodextrin inclusion compound;
and 4, step 4: peeling and cleaning taro, placing on a stainless steel food steamer, steaming for 30-45min with steam until taro is completely cured; extruding the cured taro through a 80-100 mesh screen at the temperature of 75-95 ℃, and collecting filtered slurry; grinding the slurry to the fineness of less than 50 mu m to obtain taro slurry;
and 5: adding 15-25 parts by weight of taro pulp, 0-7 parts by weight of white granulated sugar, 3-5 parts by weight of high fructose corn syrup, 0.25-0.75 part by weight of octenyl succinic acid modified taro starch, 0.25-0.75 part by weight of pectin, 0.15-0.30 part by weight of xanthan gum and the balance of purified water into a blending tank, wherein the total weight is 100 parts by weight, the temperature is controlled to be 75-80 ℃, the stirring speed is 45-90r/min, and the blending time is 15-30 min; vacuum degassing the blended materials for 15-30 s; then homogenizing for 1-3 times under 25-50 Mpa; thus obtaining the taro pulp beverage.
The preferable technical scheme is as follows: the pressure of the filter pressing is 0.30-0.40MPa, and the aperture of the filter screen is 120-150 meshes.
The preferable technical scheme is as follows: placing the taro stalk extract into a vacuum distillation concentration device, boiling and concentrating the taro stalk extract to 5-10% of the original volume in an environment with vacuum gauge pressure of-0.09 to-0.10 MPa, and obtaining the taro stalk extract.
The preferable technical scheme is as follows: the technological conditions of vacuum freeze drying are as follows: vacuum gauge pressure is-0.09 to-0.10 MPa, and temperature is-60 to-30 ℃.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention utilizes taro stalks to prepare the extract rich in pectin, and the extract is prepared into emulsion for dissolving carotene, thereby being beneficial to the dissolution and the stability of the carotene.
2. The invention adopts beta-cyclodextrin to embed carotene, reduces the loss of the carotene in the subsequent beverage processing and improves the stability of the carotene during the storage of the beverage.
3. The taro pulp beverage prepared by the invention has mellow taste and aromatic flavor, has the natural nutrition of taro and is rich in carotene; the carotene is embedded by beta-cyclodextrin, the flavor and the quality of the product are stable, and the shelf life is longer.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of taro pulp beverage containing cyclodextrin embedded carotene
A preparation method of taro pulp beverage containing cyclodextrin embedded carotene is characterized by comprising the following technical steps.
(1) Preparation of taro stalk extract
The raw material of the taro stalk is fresh taro stalk without mildew, insect damage and mechanical damage.
Crushing and cleaning taro stems. Crushing taro stems into taro stem particles with the fineness of 20-40 meshes, fully cleaning, and draining water for later use.
And (4) extruding and filtering. And (3) carrying out filter pressing treatment on the cleaned taro stem particles by using a food-grade filter press, and collecting filter cakes for later use. And (3) performing filter pressing treatment, wherein the filter pressing pressure is 0.35MPa, the aperture of a filter screen is 130 meshes, and the water content of a filter cake is 45%. The filter press is one of a plate and frame filter press and a belt filter press.
Grinding by a colloid mill. And fully grinding the filter cake by using a colloid mill until the particle size is less than 50 mu m to obtain a refined material for later use.
And (4) extracting. Mixing the refined material and food-grade purified water according to the mass ratio of 1: 3; putting the mixed material into heating, stirring and leaching equipment with an ultrasonic generating device and a condensate water recovery device, heating to 80 ℃, preserving heat, and keeping the stirring rotating speed at 60 r/min; leaching for 55min, centrifuging at a rotation speed of 3500 r/min for 6min at 70 deg.C, and collecting supernatant to obtain pericarpium Citri Grandis pectin extractive solution.
And (4) concentrating in vacuum. Placing the taro stem extract into vacuum distillation concentration equipment, boiling and concentrating to 7% of the original volume in an environment with vacuum gauge pressure of-0.09 to-0.10 MPa to obtain the taro stem extract, and cooling to normal temperature for later use. The obtained taro stalk extract is rich in pectin.
(2) Making Carotene emulsion
The carotene raw material is food-grade beta-carotene.
Mixing the taro stalk extract and the food-grade purified water in the step (1) according to the mass ratio of 20:100, putting the mixture into high-shear emulsification equipment, and treating the mixture for 15min at the stirring speed of 10000r/min to obtain an emulsion.
Mixing carotene and emulsion at a mass ratio of 5:100, stirring thoroughly, and then applying ultrasonic frequency of 30KHz and power density of 0.4W/cm2And processing for 6min to obtain carotene emulsion for later use.
(3) Making carotene cyclodextrin inclusion
Beta-cyclodextrin, which is food grade.
And (3) mixing the carotene emulsion and the beta-cyclodextrin in the step (2) according to the mass ratio of 100:20 at room temperature, and stirring for 20min at the rotating speed of 45 r/min.
And (5) freeze drying. Freeze-drying the material under vacuum gauge pressure of-0.095 MPa and at-45 deg.C until the material is powder to obtain carotene cyclodextrin inclusion.
(4) Making taro pulp
The raw material of the taro is fresh seed taro with moderate maturity, no mildew, no insect damage and no mechanical damage.
Peeling and cleaning fructus Colocasiae Esculentae, placing on stainless steel food steamer, steaming with food-grade purified saturated steam for 40min until fructus Colocasiae Esculentae is completely cured. The cured taro was extruded through a 90 mesh screen at a temperature of 85 c and the filtered slurry was collected. Grinding the pulp to the fineness of less than 50 mu m by adopting a food hygiene grade stainless steel colloid mill to obtain taro pulp for later use.
(5) Beverage blending and packaging
The beverage formula is as follows: 15-25 parts by weight of (4) taro pulp, 3 parts by weight of white granulated sugar, 4 parts by weight of high fructose corn syrup, 0.55 part by weight of octenyl succinic acid modified taro starch, 0.55 part by weight of pectin, 0.20 part by weight of xanthan gum and the balance of purified water, wherein the total weight is 100 parts.
And (4) blending. Adding the materials into a blending tank according to the beverage formula, controlling the temperature at 78 deg.C, stirring at 70r/min, and blending for 20 min.
Degassing and homogenizing. Degassing the blended material for 20s under the vacuum gauge pressure of-0.09 to-0.10 MPa; then, homogenizing for 2 times under 40 MPa.
And (5) sterilizing and filling. The degassed and homogenized material is subjected to high-temperature instantaneous sterilization with the parameters of 130-140 ℃ for 10-20 s; and then the temperature is reduced to 35-40 ℃ in an aseptic way within 45min, and the taro pulp beverage is filled into a composite paper-plastic box (bag) or a plastic bottle in an aseptic way to obtain the taro pulp beverage product.
Example 2: preparation method of taro pulp beverage containing cyclodextrin embedded carotene
A method for preparing taro pulp beverage containing cyclodextrin embedded carotene comprises the following steps:
step 1: crushing taro stems into taro stem particles with the fineness of 20 meshes, cleaning, and draining; carrying out filter pressing on the taro stalk particles, and collecting a filter cake; grinding the filter cake to a particle size of less than or equal to 50 μm to obtain a refined material; mixing the refined material and water according to the mass ratio of 1:2.5, heating the mixed material to 75 ℃, preserving heat, and stirring at the rotating speed of 45 r/min; after leaching for 45min, cooling the mixed material to 65 ℃, centrifuging for 5min at a rotating speed of 3000r/min, and collecting supernatant, namely taro stem extracting solution; concentrating the taro stalk extract to 5% of the original volume to obtain a taro stalk extract;
step 2: mixing the taro stalk extract with water according to a mass ratio of 15:100, and treating for 10min at a stirring speed of 8000r/min to obtain an emulsion; mixing carotene and emulsion at a mass ratio of 2.5:100, stirring, and ultrasonic frequency of 25KHz and power density of 0.3W/cm2Processing for 5min to obtain carotene emulsion;
and step 3: mixing the carotene emulsion and beta-cyclodextrin according to the mass ratio of 100:15, and stirring for 10min at the rotating speed of 30 r/min; mixing the stirred mixture; carrying out vacuum freeze drying on the mixed material to obtain a powdery material, namely the carotene cyclodextrin inclusion compound;
and 4, step 4: peeling and cleaning taro, placing on a stainless steel food steamer, and steaming for 30min by using steam until the taro is completely cured; extruding the cured taro through a 80-mesh screen at the temperature of 75 ℃, and collecting filtered slurry; grinding the slurry to the fineness of less than 50 mu m to obtain taro slurry;
and 5: adding 15 parts by weight of taro pulp, 3 parts by weight of high fructose corn syrup, 0.25 part by weight of octenyl succinic acid modified taro starch, 0.25 part by weight of pectin, 0.15 part by weight of xanthan gum and the balance of purified water to 100 parts by weight in a blending tank, controlling the temperature to be 75 ℃, stirring at a speed of 45r/min, and blending for 15 min; vacuum degassing the blended materials for 15 s; then homogenizing for 1 time under 25 Mpa; thus obtaining the taro pulp beverage.
The preferred embodiment is: the pressure of filter pressing is 0.30MPa, and the aperture of the filter screen is 120 meshes.
The preferred embodiment is: placing the taro stalk extract into a vacuum distillation concentration device, boiling and concentrating to 5% of the original volume in an environment with vacuum gauge pressure of-0.09 MPa, and obtaining the taro stalk extract.
The preferred embodiment is: the technological conditions of vacuum freeze drying are as follows: the vacuum gauge pressure is-0.09 MPa, and the temperature is-60 ℃.
Example 3: preparation method of taro pulp beverage containing cyclodextrin embedded carotene
A method for preparing taro pulp beverage containing cyclodextrin embedded carotene comprises the following steps:
step 1: crushing taro stems into taro stem particles with the fineness of 40 meshes, cleaning, and draining; carrying out filter pressing on the taro stalk particles, and collecting a filter cake; grinding the filter cake to a particle size of less than or equal to 50 μm to obtain a refined material; mixing the refined material and water according to the mass ratio of 1:5.0, then heating the mixed material to 85 ℃, preserving heat, and stirring at the rotating speed of 90 r/min; leaching for 90min, cooling the mixed material to 75 ℃, centrifuging at the rotation speed of 4000r/min for 10min, and collecting supernatant, namely taro stalk extracting solution; concentrating the taro stalk extract to 10% of the original volume to obtain a taro stalk extract;
step 2: mixing the taro stalk extract with water according to a mass ratio of 30:100, and treating for 20min at a stirring speed of 12000r/min to obtain an emulsion; mixing carotene and emulsion at a mass ratio of 10.0:100, stirring, and ultrasonic frequency of 35KHz and power density of 0.5W/cm2Processing for 10min to obtain carotene emulsion;
and step 3: mixing the carotene emulsion and beta-cyclodextrin according to the mass ratio of 100:25, and stirring for 30min at the rotating speed of 60 r/min; mixing the stirred mixture; carrying out vacuum freeze drying on the mixed material to obtain a powdery material, namely the carotene cyclodextrin inclusion compound;
and 4, step 4: peeling and cleaning taro, placing on a stainless steel food steamer, and steaming for 45min by using steam until the taro is completely cured; extruding the cured taro through a 100-mesh screen at the temperature of 95 ℃, and collecting filtered slurry; grinding the slurry to the fineness of less than 50 mu m to obtain taro slurry;
and 5: adding 25 parts by weight of taro pulp, 7 parts by weight of white granulated sugar, 5 parts by weight of high fructose corn syrup, 0.75 part by weight of octenyl succinic acid modified taro starch, 0.75 part by weight of pectin, 0.30 part by weight of xanthan gum and the balance of purified water to a blending tank, wherein the total weight is 100 parts by weight, the temperature is controlled to be 80 ℃, the stirring speed is 90r/min, and blending is carried out for 30 min; vacuum degassing the blended materials for 30 s; then, homogenizing for 3 times under 50 Mpa; thus obtaining the taro pulp beverage.
The preferred embodiment is: the pressure of the filter pressing is 0.40MPa, and the aperture of the filter screen is 150 meshes.
The preferred embodiment is: placing the taro stalk extract into a vacuum distillation concentration device, boiling and concentrating to 10% of the original volume in an environment with vacuum gauge pressure of-0.10 MPa, and obtaining the taro stalk extract.
The preferred embodiment is: the technological conditions of vacuum freeze drying are as follows: the vacuum gauge pressure is-0.10 MPa, and the temperature is-30 ℃.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (4)
1. A method for preparing taro pulp beverage containing cyclodextrin embedded carotene is characterized in that: comprises the following steps:
step 1: crushing taro stems into taro stem particles with the fineness of 20-40 meshes, cleaning, and draining; carrying out filter pressing on the taro stalk particles, and collecting a filter cake; grinding the filter cake to a particle size of less than or equal to 50 μm to obtain a refined material; mixing the refined material and water according to the mass ratio of 1:2.5-5.0, heating the mixed material to 75-85 ℃, preserving heat, and stirring at the rotating speed of 45-90 r/min; after leaching for 45-90min, cooling the mixed material to 65-75 ℃, centrifuging for 5-10min at the rotating speed of 3000-; concentrating the taro stalk extract to 5-10% of the original volume to obtain taro stalk extract;
step 2: mixing the taro stalk extract with water according to the mass ratio of 15-30:100, and treating for 10-20min by adopting the stirring rotation speed of 8000-; mixing carotene and emulsion at a mass ratio of 2.5-10.0:100, stirring, and ultrasonic frequency of 25-35KHz, and power density of 0.3-0.5W/cm2Processing for 5-10min to obtain carotene emulsion;
and step 3: mixing the carotene emulsion and beta-cyclodextrin according to the mass ratio of 100:15-25, and stirring for 10-30min at the rotating speed of 30-60 r/min; mixing the stirred mixture; carrying out vacuum freeze drying on the mixed material to obtain a powdery material, namely the carotene cyclodextrin inclusion compound;
and 4, step 4: peeling and cleaning taro, placing on a stainless steel food steamer, steaming for 30-45min with steam until taro is completely cured; extruding the cured taro through a 80-100 mesh screen at the temperature of 75-95 ℃, and collecting filtered slurry; grinding the slurry to the fineness of less than 50 mu m to obtain taro slurry;
and 5: adding 15-25 parts by weight of taro pulp, 0-7 parts by weight of white granulated sugar, 3-5 parts by weight of high fructose corn syrup, 0.25-0.75 part by weight of octenyl succinic acid modified taro starch, 0.25-0.75 part by weight of pectin, 0.15-0.30 part by weight of xanthan gum and the balance of purified water into a blending tank, wherein the total weight is 100 parts by weight, the temperature is controlled to be 75-80 ℃, the stirring speed is 45-90r/min, and the blending time is 15-30 min; vacuum degassing the blended materials for 15-30 s; then homogenizing for 1-3 times under 25-50 Mpa; thus obtaining the taro pulp beverage.
2. A method of making a beverage of taro paste containing cyclodextrin embedded carotene according to claim 1, wherein: the pressure of the filter pressing is 0.30-0.40MPa, and the aperture of the filter screen is 120-150 meshes.
3. A method of making a beverage of taro paste containing cyclodextrin embedded carotene according to claim 1, wherein: placing the taro stalk extract into a vacuum distillation concentration device, boiling and concentrating the taro stalk extract to 5-10% of the original volume in an environment with vacuum gauge pressure of-0.09 to-0.10 MPa, and obtaining the taro stalk extract.
4. A method of making a beverage of taro paste containing cyclodextrin embedded carotene according to claim 1, wherein: the technological conditions of vacuum freeze drying are as follows: vacuum gauge pressure is-0.09 to-0.10 MPa, and temperature is-60 to-30 ℃.
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Application publication date: 20210706 |