CN113331332A - Dragon fruit stem polysaccharide solid beverage and preparation method thereof - Google Patents
Dragon fruit stem polysaccharide solid beverage and preparation method thereof Download PDFInfo
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- CN113331332A CN113331332A CN202110435312.5A CN202110435312A CN113331332A CN 113331332 A CN113331332 A CN 113331332A CN 202110435312 A CN202110435312 A CN 202110435312A CN 113331332 A CN113331332 A CN 113331332A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch 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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- 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)
- Botany (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a dragon fruit stem polysaccharide solid beverage and a preparation method thereof, wherein the dragon fruit stem polysaccharide solid beverage is prepared from the following raw materials: concentrated juice of dragon fruit peel, crude polysaccharide of dragon fruit stem and excipient; wherein, the dragon fruit stem polysaccharide is prepared by subcritical water extraction and other steps of the freeze-dried powder of the dragon fruit stem; removing scale and peel of dragon fruit, peeling, placing dragon fruit peel into water, pre-boiling, cooling, taking out, adding deionized water, juicing, filtering, and concentrating to obtain dragon fruit peel concentrated juice. The solid beverage is prepared by combining the concentrated juice of the dragon fruit peel, the crude polysaccharide of the dragon fruit stem and the excipient, so that the constipation can be better conditioned, the effect is good, the sensory evaluation is good, the dragon fruit peel and the dragon fruit stem are fully utilized, the traditional waste resources are effectively utilized, the high-energy conversion of the dragon fruit industry is realized, and the green environmental protection concept is met.
Description
Technical Field
The invention relates to the technical field of deep processing of pitaya, in particular to a pitaya stem polysaccharide solid beverage and a preparation method thereof.
Background
Pitaya (Pitaya) is a plant of the family Cactaceae. The dragon fruit is rich in nutrition, contains vegetable albumin, abundant vitamins, water-soluble dietary fiber, unsaturated fatty acid, flavone and flavonol substances. The dragon fruit is also rich in various amino acids and organic acids. The pitaya has good health-care functions of expelling toxin, nourishing the stomach, whitening, losing weight, preventing cancer, reducing blood pressure and blood sugar, improving eyesight, nourishing lung and the like. At present, the dragon fruit pulp is utilized more, and the solid beverage prepared from the dragon fruit pulp is also utilized in the prior art. For example, CN103099288A discloses a dragon fruit solid beverage and a preparation method thereof, comprising the following components: 1060 parts of dragon fruit, 5-8 parts of honey, 2-8 parts of jujube, 0.5-1 part of maltodextrin and 1-2 parts of emulsifier. The patent mainly takes the dragon fruit pulp as the main component, improves the taste and keeps the nutrient components of the dragon fruit pulp. The process cannot utilize waste dragon fruit stems and dragon fruit peels, and the method is not suitable for the dragon fruit stems and the dragon fruit peels. 'Huclenfen et al' published 'extraction and structure identification of dragon fruit stem polysaccharide in 2009, food and fermentation industry' 11, discloses that dragon fruit stems are taken as materials, hot water extraction, enzyme extraction and microwave extraction are respectively adopted to extract crude dragon fruit stem polysaccharide SPP, and the extraction effects of the 3 methods are compared, but preparation of solid beverage is not considered, and the solid beverage prepared by the polysaccharide prepared by the method has poor effect. Therefore, a new preparation method is needed to overcome the above-mentioned drawbacks.
Disclosure of Invention
In view of the above, the dragon fruit stem polysaccharide solid beverage prepared by the preparation method provided by the invention has the advantages of good constipation conditioning effect, good effect and good sensory evaluation, and is capable of fully utilizing dragon fruit peel and stems, effectively utilizing traditional waste resources, realizing high-energy conversion of dragon fruit industry, and meeting the green environmental protection concept.
The technical scheme of the invention is realized as follows:
a preparation method of a dragon fruit stem polysaccharide solid beverage comprises the following steps:
(1) preparing dragon fruit stem freeze-dried powder: taking pitaya stems, cleaning, draining, freezing at-24 to-18 ℃ for 24-48h, unfreezing, removing a woody part, crushing, removing impurities, pre-freezing at-20 to-18 ℃ for 24-36h, then carrying out vacuum freeze drying at-28 to-36 ℃ for 48-72h, and crushing to obtain freeze-dried pitaya stem powder; the method comprises the following steps of (1) freezing and unfreezing at a low temperature to effectively destroy tissues, so that the active ingredients of the dragon fruit stems can be extracted more easily in the subsequent subcritical water extraction; the low-temperature prefreezing and vacuum freeze drying are carried out under a certain temperature condition, so that the active ingredients of the dragon fruit stems are protected more effectively, and the content of the active ingredients in the freeze-dried powder of the dragon fruit stems is improved.
(2) Preparing crude dragon fruit stem polysaccharide: sieving the freeze-dried dragon fruit stem powder, extracting for 15-25 minutes at the subcritical water temperature of 135-: centrifuging at 10000r/min of 45-55 and 8000-; carrying out rotary evaporation and concentration on the supernatant to obtain a concentrate; adding the concentrate into ethanol solution, precipitating at low temperature for 12-24 hr, centrifuging at 6000-; wherein the subcritical water temperature and time are selected to sufficiently extract the active components of the stem of the dragon fruit and effectively reduce the damage. When the subcritical water extraction time is too long, the active ingredients are damaged, and the extraction effect is reduced, and when the subcritical water extraction time is too short, the active ingredients of the dragon fruit stems cannot be fully extracted. At the same time, centrifugation under certain conditions further facilitates purification.
(3) Preparing dragon fruit peel concentrated juice: taking pitaya, removing peel and scale, peeling, putting pitaya peel into water, pre-boiling for 30-60 seconds at 80-85 ℃, cooling, taking out, adding deionized water, squeezing, filtering, and concentrating until the volume is 1/2-1/3; wherein, the raw materials are pre-boiled for a certain time under a certain temperature condition, so that the enzymes are fully and effectively deactivated, the astringency is removed, and the active ingredients of the dragon fruit peel are reduced from being damaged.
(4) Mixing the crude dragon fruit stem polysaccharide, the dragon fruit peel concentrated juice, an excipient and water to obtain a mixed solution, wherein the mass ratio of the crude dragon fruit stem polysaccharide to the dragon fruit peel concentrated juice is (2-4): 4-6; and (4) carrying out spray freeze drying on the mixed solution to obtain the dragon fruit stem polysaccharide solid beverage. The dragon fruit juice beverage further improves the taste by adopting the crude dragon fruit stem polysaccharide and the dragon fruit peel concentrated juice in a certain ratio, and meanwhile, the two effects are synergistic, so that the product quality is improved.
Further, in step (1), the vacuum freeze-drying method comprises: the paving thickness is 9-11 mm, the pressure of the drying chamber is 20-40 Pa, the temperature of the cold trap is-30 to-35 ℃, the temperature of the heating plate is 35-40 ℃, and the drying time is 48-72 h.
Further, in the step (2), the mesh number of the sieve is 40 meshes.
Further, in the step (2), the volume fraction of the ethanol solution is 80-85%.
Further, in the step (2), the precipitation condition is at a low temperature environment of 4 ℃.
Further, in the step (4), the conditions of the spray freeze drying are as follows: the feeding flow is 15-25mL/min, the freezing temperature is-30 to-35 ℃, and the annealing time is 8-10 h. The spray freeze drying condition is optimized, the stability and durability of the product are further improved, and the popularization and the application are facilitated.
A dragon fruit stem polysaccharide solid beverage is prepared by the preparation method of the dragon fruit stem polysaccharide solid beverage.
Further, the dragon fruit stem polysaccharide solid beverage comprises the following raw materials in parts by weight: 15-20 parts of maltodextrin, 4-6 parts of beta-cyclodextrin, 3-5 parts of cane sugar, 0.01-0.02 part of citric acid and 1-2 parts of konjac glucomannan. The excipient with a certain proportion is adopted, so that crude dragon fruit stem polysaccharide and dragon fruit peel are better fused, and the taste of the product is further improved.
Further, the dragon fruit stem polysaccharide solid beverage comprises the following raw materials in parts by weight: 15-20 parts of maltodextrin, 4-6 parts of beta cyclodextrin, 3-5 parts of sucrose, 0.01-0.02 part of citric acid, 1-2 parts of konjac glucomannan, 2-4 parts of crude dragon fruit stem polysaccharide and 4-6 parts of dragon fruit peel concentrated juice.
Further, the dragon fruit stem polysaccharide solid beverage is prepared from the following raw materials in percentage by weight: 15-20% of maltodextrin, 4-6% of beta cyclodextrin, 3-5% of sucrose, 0.01-0.02% of citric acid, 1-2% of konjac glucomannan, 2-4% of crude dragon fruit stem polysaccharide, 4-6% of dragon fruit peel concentrated juice and the balance of water are mixed to obtain a mixed solution; and (4) carrying out spray freeze drying on the mixed solution to obtain the dragon fruit stem polysaccharide solid beverage.
Compared with the prior art, the invention has the beneficial effects that:
(1) the solid beverage is prepared by combining the concentrated juice of the dragon fruit peel, the crude polysaccharide of the dragon fruit stem and the excipient, so that the constipation can be better conditioned, the effect is good, the sensory evaluation is good, the dragon fruit peel and the dragon fruit stem are fully utilized, the traditional waste resources are effectively utilized, the high-energy conversion of the dragon fruit industry is realized, and the green environmental protection concept is met.
(2) The dragon fruit stem freeze-dried powder prepared by the method disclosed by the invention utilizes low-temperature freezing and unfreezing to effectively destroy tissues, so that the active ingredients of the dragon fruit stem are more easily extracted in the subsequent subcritical water extraction; the low-temperature prefreezing is combined with the vacuum freeze drying, so that the active ingredients of the dragon fruit stems are more effectively protected, and the content of the active ingredients in the freeze-dried powder of the dragon fruit stems is improved. And then, preparing the polysaccharide by using the dragon fruit stem freeze-dried powder, wherein a certain subcritical water temperature and time are preferably selected, so that the active ingredients of the dragon fruit stems are fully extracted, and the damage is effectively reduced.
(3) The invention adopts the dragon fruit peel to prepare the concentrated juice, wherein the precooking not only sterilizes, but also effectively kills enzyme and removes puckery; a certain pre-cooking temperature and time are preferably selected, so that the enzymes are more fully and effectively deactivated, the astringency is removed, and the active ingredients of the dragon fruit peel are reduced from being damaged.
(4) According to the invention, the crude dragon fruit stem polysaccharide and the dragon fruit peel concentrated juice are adopted according to a certain proportion, so that the taste is further improved, and meanwhile, the effects of the two are synergistic, so that the product quality is improved. Meanwhile, the invention adopts excipients with a certain proportion, so as to better fuse the crude dragon fruit stem polysaccharide and the dragon fruit peel and further improve the taste of the product.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1 preparation method of Pitaya stem polysaccharide solid beverage
(1) Preparing dragon fruit stem freeze-dried powder: taking high-quality red-core pitaya stems, cleaning, draining water, freezing at the low temperature of-20 ℃ for 48 hours, unfreezing, removing the xylem, crushing, removing impurities, pre-freezing at the low temperature of-18 ℃ for 24 hours, and then carrying out vacuum freeze drying for 48 hours, wherein the vacuum freeze drying method comprises the following steps: the paving thickness is about 10mm, the pressure of the drying chamber is 20-40 Pa, the temperature of the cold trap is-30 to-35 ℃, and the temperature of the heating plate is 35-40 ℃; pulverizing to obtain lyophilized powder;
(2) preparing crude dragon fruit stem polysaccharide: sieving the freeze-dried dragon fruit stem powder with a 40-mesh sieve, extracting for 25 minutes at 140 ℃ with subcritical water, wherein the mass volume kg/L of the freeze-dried dragon fruit stem powder and the water is 1: centrifuging at 8000r/min for 10min to obtain supernatant; carrying out rotary evaporation and concentration on the supernatant to obtain a concentrate; adding the concentrate into 80% ethanol solution, precipitating at 4 deg.C for 12h, centrifuging at 6000r/min for 5min, and collecting precipitate to obtain crude dragon fruit stem polysaccharide.
(3) Preparing dragon fruit peel concentrated juice: taking fresh red-core pitaya, removing peel and scale, peeling, putting pitaya peel into water, precooking for 45 seconds at 80 ℃, cooling, taking out, adding deionized water, juicing, filtering, and concentrating until the volume is 1/3;
(4) taking the following raw materials in percentage by weight: 18% of maltodextrin, 5% of beta-cyclodextrin, 4% of sucrose, 0.01% of citric acid, 1.5% of konjac glucomannan, 3% of pitaya stem crude polysaccharide, 5% of pitaya peel concentrated juice and the balance of water, and mixing to obtain a mixed solution; and (3) carrying out spray freeze drying on the mixed solution, wherein the feeding flow rate is 20mL/min, the freezing temperature is-32 ℃, the annealing time is 9 hours, and drying to obtain the dragon fruit stem polysaccharide solid beverage.
Example 2 preparation method of Pitaya stem polysaccharide solid beverage
(1) Preparing dragon fruit stem freeze-dried powder: taking high-quality red-core pitaya stems, cleaning, draining water, freezing for 24 hours at the low temperature of minus 24 ℃, unfreezing, removing the xylem, crushing, removing impurities, pre-freezing for 24 hours at the low temperature of minus 20 ℃, and then carrying out vacuum freeze drying for 72 hours, wherein the vacuum freeze drying method comprises the following steps: the paving thickness is about 10mm, the pressure of the drying chamber is 20-40 Pa, the temperature of the cold trap is-30 to-35 ℃, and the temperature of the heating plate is 35-40 ℃; pulverizing to obtain lyophilized powder;
(2) preparing crude dragon fruit stem polysaccharide: sieving the freeze-dried dragon fruit stem powder with a 40-mesh sieve, extracting for 25 minutes at 135 ℃ with subcritical water, wherein the mass volume kg/L of the freeze-dried dragon fruit stem powder and the water is 1: centrifuging at a speed of 45,10000 r/min for 8min, and taking supernatant; carrying out rotary evaporation and concentration on the supernatant to obtain a concentrate; adding the concentrate into 85% ethanol solution, precipitating at 4 deg.C for 12h, centrifuging at 8000r/min for 3min, and collecting precipitate to obtain crude Pitaya stem polysaccharide.
(3) Preparing dragon fruit peel concentrated juice: taking fresh red-core pitaya, removing peel and scale, peeling, putting pitaya peel into water, precooking for 30 seconds at 85 ℃, cooling, taking out, adding deionized water, juicing, filtering and concentrating until the volume is 1/3;
(4) taking the following raw materials in percentage by weight: 18% of maltodextrin, 5% of beta-cyclodextrin, 4% of sucrose, 0.01% of citric acid, 1.5% of konjac glucomannan, 3% of pitaya stem crude polysaccharide, 5% of pitaya peel concentrated juice and the balance of water, and mixing to obtain a mixed solution; and (3) carrying out spray freeze drying on the mixed solution, wherein the feeding flow is 15mL/min, the freezing temperature is-30 ℃, the annealing time is 10 hours, and drying to obtain the dragon fruit stem polysaccharide solid beverage.
Example 3 preparation method of Pitaya stem polysaccharide solid beverage
(1) Preparing dragon fruit stem freeze-dried powder: taking high-quality red-core pitaya stems, cleaning, draining water, freezing at the low temperature of-18 ℃ for 36 hours, unfreezing, removing the xylem, crushing, removing impurities, pre-freezing at the low temperature of-18 ℃ for 30 hours, and then carrying out vacuum freeze drying for 48 hours, wherein the vacuum freeze drying method comprises the following steps: the paving thickness is about 10mm, the pressure of the drying chamber is 20-40 Pa, the temperature of the cold trap is-30 to-35 ℃, and the temperature of the heating plate is 35-40 ℃; pulverizing to obtain lyophilized powder;
(2) preparing crude dragon fruit stem polysaccharide: sieving the freeze-dried dragon fruit stem powder with a 40-mesh sieve, extracting for 15 minutes at 145 ℃ with subcritical water, wherein the mass volume kg/L of the freeze-dried dragon fruit stem powder and the water is 1: centrifuging at 8000r/min for 12min to obtain supernatant; carrying out rotary evaporation and concentration on the supernatant to obtain a concentrate; adding the concentrate into 80% ethanol solution, precipitating at 4 deg.C for 24h, centrifuging at 6000r/min for 8min, and collecting precipitate to obtain crude dragon fruit stem polysaccharide.
(3) Preparing dragon fruit peel concentrated juice: taking fresh red-core pitaya, removing peel and scale, peeling, putting pitaya peel into water, precooking for 60 seconds at 80 ℃, cooling, taking out, adding deionized water, juicing, filtering, and concentrating until the volume is 1/3;
(4) taking the following raw materials in percentage by weight: 18% of maltodextrin, 5% of beta-cyclodextrin, 4% of sucrose, 0.01% of citric acid, 1.5% of konjac glucomannan, 3% of pitaya stem crude polysaccharide, 5% of pitaya peel concentrated juice and the balance of water, and mixing to obtain a mixed solution; and (3) carrying out spray freeze drying on the mixed solution, wherein the feeding flow is 25mL/min, the freezing temperature is-35 ℃, the annealing time is 8 hours, and drying to obtain the dragon fruit stem polysaccharide solid beverage.
Example 4
On the basis of the example 1, the proportion of the crude polysaccharide of the dragon fruit stem and the condensed juice of the dragon fruit peel is adjusted:
18% of maltodextrin, 5% of beta-cyclodextrin, 4% of sucrose, 0.01% of citric acid, 1.5% of konjac glucomannan, 2% of crude dragon fruit stem polysaccharide, 6% of dragon fruit peel concentrated juice and the balance of water, and mixing to obtain a mixed solution; and (3) carrying out spray freeze drying on the mixed solution, wherein the feeding flow rate is 20mL/min, the freezing temperature is-32 ℃, the annealing time is 9 hours, and drying to obtain the dragon fruit stem polysaccharide solid beverage.
Example 5
On the basis of the example 1, the proportion of the crude polysaccharide of the dragon fruit stem and the condensed juice of the dragon fruit peel is adjusted:
18% of maltodextrin, 5% of beta-cyclodextrin, 4% of sucrose, 0.01% of citric acid, 1.5% of konjac glucomannan, 4% of pitaya stem crude polysaccharide, 4% of pitaya peel concentrated juice and the balance of water, and mixing to obtain a mixed solution; and (3) carrying out spray freeze drying on the mixed solution, wherein the feeding flow rate is 20mL/min, the freezing temperature is-32 ℃, the annealing time is 9 hours, and drying to obtain the dragon fruit stem polysaccharide solid beverage.
Example 6
On the basis of example 1, the excipient ratio is adjusted: taking the following raw materials in percentage by weight: 15% of maltodextrin, 6% of beta-cyclodextrin, 5% of sucrose, 0.01% of citric acid, 2% of konjac glucomannan, 3% of pitaya stem crude polysaccharide, 5% of pitaya peel concentrated juice and the balance of water are mixed to obtain a mixed solution; and (3) carrying out spray freeze drying on the mixed solution, wherein the feeding flow rate is 20mL/min, the freezing temperature is-32 ℃, the annealing time is 9 hours, and drying to obtain the dragon fruit stem polysaccharide solid beverage.
Example 7
On the basis of example 1, the excipient ratio is adjusted: taking the following raw materials in percentage by weight: 20% of maltodextrin, 4% of beta-cyclodextrin, 3% of sucrose, 0.02% of citric acid, 1% of konjac glucomannan, 3% of pitaya stem crude polysaccharide, 5% of pitaya peel concentrated juice and the balance of water, and mixing to obtain a mixed solution; and (3) carrying out spray freeze drying on the mixed solution, wherein the feeding flow rate is 20mL/min, the freezing temperature is-32 ℃, the annealing time is 9 hours, and drying to obtain the dragon fruit stem polysaccharide solid beverage.
Comparative example 1
On the basis of example 1, the main differences are: replacing the dragon fruit stem freeze-dried powder with the dragon fruit stem powder, namely directly preparing powder without freeze-drying, and preparing the dragon fruit stem powder: taking high-quality red-core pitaya stems, cleaning, draining, removing the wood part, crushing, removing impurities, drying at 50 ℃, and crushing to obtain the pitaya stem powder. Extracting the dragon fruit stem powder, wherein the steps are consistent with the embodiment.
Comparative example 2
On the basis of example 1, the extraction method was adjusted: sieving the freeze-dried dragon fruit stem powder with a 40-mesh sieve, performing microwave extraction for 10min under the conditions of microwave power of 200W and extraction temperature of 80 ℃, wherein the mass volume kg/L of the freeze-dried dragon fruit stem powder and water is 1: centrifuging at 8000r/min for 10min to obtain supernatant; carrying out rotary evaporation and concentration on the supernatant to obtain a concentrate; adding the concentrate into 80% ethanol solution, precipitating at 4 deg.C for 12h, centrifuging at 6000r/min for 5min, and collecting precipitate to obtain crude dragon fruit stem polysaccharide.
Comparative example 3
On the basis of example 1, the extraction time is prolonged: in the preparation process of the crude polysaccharide of the pitaya stem, the subcritical water extraction time is 40 minutes.
Comparative example 4
On the basis of example 1, the precooking temperature and time were adjusted: in the preparation process of the pitaya peel concentrated juice, the precooking temperature is 70 ℃ and the time is 90 seconds.
Comparative example 5
On the basis of example 1, the difference lies in: adjusting the proportion of the crude polysaccharide of the dragon fruit stem and the condensed juice of the dragon fruit peel: taking the following raw materials in percentage by weight: 18% of maltodextrin, 5% of beta-cyclodextrin, 4% of sucrose, 0.01% of citric acid, 1.5% of konjac glucomannan, 1% of pitaya stem crude polysaccharide, 10% of pitaya peel concentrated juice and the balance of water, and mixing to obtain a mixed solution; and (3) carrying out spray freeze drying on the mixed solution at the drying temperature of-25 ℃, and drying to obtain the dragon fruit stem polysaccharide solid beverage.
Comparative example
Referring to Chinese patent CN103099288A, a solid dragon fruit beverage and a preparation method thereof are disclosed, the solid dragon fruit beverage comprises the following components: 1060 parts of dragon fruit, 5-8 parts of honey, 2-8 parts of jujube, 0.5-1 part of maltodextrin and 1-2 parts of emulsifier. Making into dragon fruit solid beverage.
1 efficacy test
Selecting 7-8 weeks old BALB/c male mice with the weight of 18-20 g and SPF grade. The mice were randomly divided into a blank group, a model group, and test groups 1 to 13 (corresponding to examples 1 to 7 and comparative examples 1 to 5, and control examples in this order), each of which was 10 mice. And (5) irrigating the stomach with normal saline in a blank group and a model group. Test groups 1-13 each mouse after gavage diluted sample 0.2mL (taking 20g of solid beverage, respectively using normal saline to fix volume to 200mL and mixing, heating in water bath to 37 ℃ before gavage), gavage 1 time at 8:30-9:00 morning every day, weighing and taking weight, and adjusting gavage amount in time. Mice had free access to water and food. After 7 days, the model group and the test group 1 to 13 administrate loperamide hydrochloride 5mg/kg to induce constipation model mice. And after 30min of molding, respectively administering the ink containing the corresponding dosage of the tested sample to each component for intragastric administration, and measuring and calculating the ink propulsion rate after 25 min. The results are given in table 1 below:
the results show that the ink propulsion rate of the model group is significantly lower than that of the blank group, indicating that the constipation mouse model is established. Compared with the control example, the propelling rate of the mouse ink of the dragon fruit stem polysaccharide solid beverage after intragastric administration is obviously improved, and compared with the traditional dragon fruit solid beverage, the dragon fruit stem polysaccharide solid beverage has a better promoting effect on small intestine peristalsis and is beneficial to improving and conditioning the constipation effect.
2 sensory evaluation
Solid beverages were prepared in examples 1 to 7 and comparative examples 1 to 5, and the sensory quality thereof was evaluated, 13 in total, examples 1 to 7 and comparative examples 1 to 5 were sequentially divided into 12 groups, and 10 panelists were evaluated in each group. The brewing mode of the solid beverage is as follows: 20g of solid beverage is taken and added with 200ml of warm water (55-60 ℃) for brewing. The evaluation was made with reference to the scoring criteria of table 2 below, and the average score as well as the total score were calculated.
Table: 2 Scoring criteria
TABLE 3 sensory evaluation results of dragon fruit stem polysaccharide solid composite beverage
| Smell (fen) | Color and luster (fen) | Tissue shape (minute) | Mouthfeel (fen) | Total score | |
| Example 1 | 20 | 20 | 30 | 29 | 99 |
| Example 2 | 20 | 20 | 29 | 28 | 97 |
| Example 3 | 20 | 20 | 29 | 29 | 98 |
| Example 4 | 20 | 20 | 28 | 26 | 94 |
| Example 5 | 20 | 19 | 29 | 27 | 95 |
| Example 6 | 20 | 20 | 27 | 28 | 95 |
| Example 7 | 20 | 20 | 28 | 27 | 95 |
| Comparative example 1 | 19 | 18 | 28 | 28 | 93 |
| Comparative example 2 | 19 | 19 | 26 | 27 | 91 |
| Comparative example 3 | 17 | 17 | 25 | 26 | 85 |
| Comparative example 4 | 18 | 18 | 27 | 23 | 86 |
| Comparative example 5 | 18 | 17 | 29 | 25 | 89 |
The results show that the dragon fruit stem polysaccharide solid compound beverage prepared by the preparation method disclosed by the invention is quick in dissolution, free of suspended matters and precipitates, uniform in tissue distribution, moderate in sour and sweet, capable of maintaining the smell, taste and color of the dragon fruit and good in dragon fruit flavor.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. A preparation method of a dragon fruit stem polysaccharide solid beverage is characterized by comprising the following steps:
(1) preparing dragon fruit stem freeze-dried powder: taking pitaya stems, cleaning, draining, freezing at a low temperature of-24 to-18 ℃ for 24-48h, unfreezing, removing a wooden part, crushing, removing impurities, pre-freezing at a low temperature of-20 to-18 ℃ for 24-36h, then carrying out vacuum freeze drying for 48-72h, and crushing to obtain freeze-dried pitaya stem powder;
(2) preparing crude dragon fruit stem polysaccharide: sieving the freeze-dried dragon fruit stem powder, extracting for 15-25 minutes at the subcritical water temperature of 135-: centrifuging at 10000r/min of 45-55 and 8000-; carrying out rotary evaporation and concentration on the supernatant to obtain a concentrate; adding the concentrate into ethanol solution, precipitating for 12-24h, centrifuging at 6000-;
(3) preparing dragon fruit peel concentrated juice: taking pitaya, removing peel and scale, peeling, putting pitaya peel into water, pre-boiling for 30-60 seconds at 80-85 ℃, cooling, taking out, adding deionized water, squeezing, filtering, and concentrating until the volume is 1/2-1/3;
(4) mixing the crude dragon fruit stem polysaccharide, the dragon fruit peel concentrated juice, an excipient and water to obtain a mixed solution, wherein the mass ratio of the crude dragon fruit stem polysaccharide to the dragon fruit peel concentrated juice is (2-4): 4-6; and (4) carrying out spray freeze drying on the mixed solution to obtain the dragon fruit stem polysaccharide solid beverage.
2. The preparation method of the dragon fruit stem polysaccharide solid beverage as claimed in claim 1, wherein in the step (1), the vacuum freeze-drying method comprises the following steps: the paving thickness is 9-11 mm, the pressure of the drying chamber is 20-40 Pa, the temperature of the cold trap is-30 to-35 ℃, and the temperature of the heating plate is 35-40 ℃.
3. The preparation method of the dragon fruit stem polysaccharide solid beverage as claimed in claim 1, wherein in the step (2), the sieving mesh number is 40 meshes.
4. The preparation method of the dragon fruit stem polysaccharide solid beverage as claimed in claim 1, wherein in the step (2), the precipitation is performed under a low temperature environment of 4 ℃.
5. The preparation method of the dragon fruit stem polysaccharide solid beverage as claimed in claim 1, wherein in the step (2), the volume fraction of the ethanol solution is 80-85%.
6. The preparation method of the dragon fruit stem polysaccharide solid beverage as claimed in claim 1, wherein in the step (4), the spray freeze-drying conditions are as follows: the feeding flow is 15-25mL/min, the freezing temperature is-30 to-35 ℃, and the annealing time is 8-10 h.
7. A dragon fruit stem polysaccharide solid beverage is characterized by being prepared by the preparation method of the dragon fruit polysaccharide solid beverage of any one of claims 1-6.
8. The dragon fruit stem polysaccharide solid beverage as claimed in claim 7, wherein the excipient comprises the following raw materials in parts by weight: 15-20 parts of maltodextrin, 4-6 parts of beta-cyclodextrin, 3-5 parts of cane sugar, 0.01-0.02 part of citric acid and 1-2 parts of konjac glucomannan.
9. The dragon fruit stem polysaccharide solid beverage is characterized by comprising the following raw materials in parts by weight: 15-20 parts of maltodextrin, 4-6 parts of beta cyclodextrin, 3-5 parts of sucrose, 0.01-0.02 part of citric acid, 1-2 parts of konjac glucomannan, 2-4 parts of crude dragon fruit stem polysaccharide and 4-6 parts of dragon fruit peel concentrated juice.
10. The dragon fruit stem polysaccharide solid beverage is characterized in that the raw materials are taken according to the following weight percentages: 15-20% of maltodextrin, 4-6% of beta cyclodextrin, 3-5% of sucrose, 0.01-0.02% of citric acid, 1-2% of konjac glucomannan, 2-4% of crude dragon fruit stem polysaccharide, 4-6% of dragon fruit peel concentrated juice and the balance of water are mixed to obtain a mixed solution; and (4) carrying out spray freeze drying on the mixed solution to obtain the dragon fruit stem polysaccharide solid beverage.
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| CN114478817A (en) * | 2022-02-24 | 2022-05-13 | 华南理工大学 | Pitaya peel polysaccharide and preparation method and application thereof |
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