CN113913269A - Red yeast vinegar powder and preparation method thereof - Google Patents
Red yeast vinegar powder and preparation method thereof Download PDFInfo
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Abstract
The invention provides red yeast vinegar powder and a preparation method thereof, belonging to the technical field of food processing, wherein the raw materials of the red yeast vinegar powder comprise 70-85 parts of red yeast vinegar, 0.5-5 parts of rosa roxburghii tratt polysaccharide and 10-40 parts of dextrin. According to the invention, the rosa roxburghii polysaccharide with a specific proportion is added into the vinegar powder raw material, so that the problems that liquid vinegar is inconvenient to transport, the vinegar powder yield is low, a large amount of active ingredients are lost, the product loses health care effects and the like in the preparation process of the existing vinegar powder product in the prior art are solved, the stability of the active ingredients in the red yeast vinegar powder can be obviously improved, the preparation method of the red yeast vinegar powder is high in yield, and the obtained product is better in quality. The determination result shows that the red yeast vinegar powder obtained by the preparation method has higher content of lovastatin, gamma-aminobutyric acid and other functional components, and has better health care effect. The yield of the vinegar powder is high, the loss in the processing process can be obviously reduced, and the finally obtained red yeast vinegar powder is brown gray, fine and smooth and is not agglomerated.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to red yeast vinegar powder and a preparation method thereof.
Background
The vinegar is a universal seasoning all over the world and has good effects of reducing blood pressure, blood sugar, blood cholesterol and the like. The vinegar industry in China has wide market space and development prospect, and along with the progress of life development of people and the gradual formation of health concept, vinegar seasonings and vinegar nutritional beverages are more and more popular among consumers. However, the current edible vinegar and vinegar beverage in the market are single in type, mainly liquid bottles are used as main materials, and the development of the vinegar industry is restricted in the aspects of carrying convenience and edible mouthfeel.
The special red yeast rice vinegar in China is mainly prepared by fermenting glutinous rice and red yeast rice. The special lovastatin of red yeast rice fermentation is a functional factor for reducing blood fat, and also comprises functional components such as gamma-aminobutyric acid, ligustrazine and the like, and nutrient components such as carbohydrate, vitamin, amino acid, mineral substances and the like, wherein the functions of the nutrient substances comprise energy supply, cell metabolism regulation, immunoregulation, antioxidation, anticoagulation, brain development improvement and the like, but the red yeast rice vinegar product mainly comprises liquid vinegar.
Compared with liquid vinegar products, the vinegar powder is convenient to transport, carry and store, but the products are easy to stick to the wall in the existing vinegar powder processing process, so that the vinegar powder is low in yield, poor in stability and high in loss of active ingredients, and the products lose the health care effect.
Disclosure of Invention
The invention aims to provide the red yeast vinegar powder and the preparation method thereof, which can obviously improve the stability of the effective components in the red yeast vinegar powder, and have high yield and good quality.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides red yeast vinegar powder which is prepared from the following raw materials in parts by weight: 70-85 parts of red yeast vinegar, 0.5-5 parts of rosa roxburghii tratt polysaccharide and 10-40 parts of dextrin.
Preferably, the red yeast vinegar is aged for 3-5 years.
Preferably, the dextrin is maltodextrin.
Preferably, the raw materials also comprise 0.1-0.4 part of sweetener.
Preferably, the sweetener is mogroside and/or thaumatin.
The invention also provides a preparation method of the red yeast vinegar powder, which comprises the following steps:
concentrating the red yeast vinegar to obtain a red yeast vinegar concentrated solution;
mixing the red yeast vinegar concentrated solution with the rest raw materials, and performing ultrasonic treatment to obtain a mixture;
and (4) carrying out spray drying on the mixture to obtain the red yeast vinegar powder.
Preferably, the concentration is carried out at 40-50 ℃;
the volume of the red yeast vinegar concentrated solution is 40-60% of the volume of the red yeast vinegar.
Preferably, the ultrasonic treatment is carried out for 20-40 min under the condition of 400-600W.
Preferably, the spray drying is low temperature vacuum spray drying.
Preferably, the spray drying conditions are: the inlet temperature is 50-70 ℃, the material concentration is 25-35%, and the feeding speed is 100-300 ml/h.
The invention has the technical effects and advantages that:
according to the invention, the rosa roxburghii polysaccharide with a specific proportion is added into the vinegar powder raw material, so that the stability of the effective components in the red yeast vinegar powder can be obviously improved, the yield of the preparation method of the red yeast vinegar powder is high, and the obtained product has better quality. The determination result shows that the red yeast vinegar powder obtained by the preparation method has higher content of lovastatin, gamma-aminobutyric acid and other functional components, and has better health care effect. The yield of the vinegar powder is high, the loss in the processing process can be obviously reduced, and the finally obtained red yeast vinegar powder is brown gray, fine and smooth and is not agglomerated.
Detailed Description
The invention provides red yeast vinegar powder which is prepared from the following raw materials in parts by weight: 70-85 parts of red yeast vinegar, 0.5-5 parts of rosa roxburghii tratt polysaccharide and 10-40 parts of dextrin.
The preparation raw materials of the red yeast vinegar powder comprise 70-85 parts of red yeast vinegar, preferably 72-81 parts of red yeast vinegar, and further preferably 75-78 parts of red yeast vinegar. In the invention, the red yeast vinegar is preferably red yeast vinegar aged for 3-5 years, and is further preferably Fujian red yeast original vinegar aged for 3-5 years.
The raw materials for preparing the red yeast rice vinegar powder comprise 0.5-5 parts of roxburgh rose polysaccharide, preferably 1-4 parts, more preferably 2-3 parts, and still more preferably 2.2-2.8 parts.
The preparation raw materials of the red yeast vinegar powder comprise 10-40 parts of dextrin, preferably 12-35 parts of dextrin, further preferably 15-30 parts of dextrin, and further preferably 18-25 parts of dextrin; in the present invention, the dextrin is preferably maltodextrin.
The preparation raw materials of the red yeast vinegar powder also preferably comprise 0.1-0.4 part of sweetening agent, and the sweetening agent is further preferably 0.2-0.3 part by weight; in the invention, the sweetener is mogroside and/or thaumatin; in the invention, when the sweetening agents are mogroside and thaumatin, the mass ratio of the mogroside to the thaumatin is preferably 1: 0.5-2.
The invention also provides a preparation method of the red yeast vinegar powder, which comprises the following steps:
concentrating the red yeast vinegar to obtain a red yeast vinegar concentrated solution;
mixing the red yeast vinegar concentrated solution with the rest raw materials, and performing ultrasonic treatment to obtain a mixture;
and (4) carrying out spray drying on the mixture to obtain the red yeast vinegar powder.
The concentration temperature is preferably 40-50 ℃, more preferably 42-48 ℃ and further preferably 44-46 ℃; in the present invention, the concentration is preferably performed in a rotary evaporation concentrator; the volume of the red yeast vinegar concentrated solution is preferably 40-60% of the volume of the red yeast vinegar, more preferably 45-55% of the volume of the red yeast vinegar, and still more preferably 48-52% of the volume of the red yeast vinegar; in one embodiment of the invention, the red yeast vinegar concentrated solution is stored in a low-temperature environment after being concentrated.
The power of ultrasonic treatment is preferably 400-600W, more preferably 450-550W, and the time of ultrasonic treatment is preferably 20-40 min, more preferably 25-35 min; in one embodiment of the invention, the mixture is stored in a low temperature environment after sonication.
The spray drying is preferably low-temperature vacuum spray drying, and in the invention, the inlet temperature of the spray drying is preferably 50-70 ℃, more preferably 55-65 ℃, and further preferably 57-60 ℃; the outlet temperature of the spray drying is preferably 50-70 ℃; the concentration of the spray-dried material is preferably 25-35%, more preferably 28-32%, and the feeding rate of the spray-drying is preferably 100-300 ml/h, more preferably 120-280 ml/h, and more preferably 150-250 ml/h.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
(1) 1L of Fujian Yongchun original vinegar (red rice original vinegar) aged for 5 years is concentrated in a rotary evaporation concentration instrument at 50 deg.C to 500ml to obtain red rice vinegar concentrated solution, and stored at low temperature for use.
(2) And (3) adding 260g of maltodextrin, 39g of roxburgh rose polysaccharide and 1.3g of mogroside into the red yeast vinegar concentrated solution obtained in the step (1), carrying out ultrasonic oscillation with the ultrasonic power of 500W for 30min to obtain a red yeast vinegar mixed solution, and storing at a low temperature for later use.
(3) And (3) carrying out low-temperature vacuum spray drying on the red yeast vinegar mixed solution in the step (2) by adopting a low-temperature vacuum spray dryer, wherein the inlet temperature is 70 ℃, the material concentration is 20%, and the feeding rate is 200ml/h, so that red yeast vinegar powder is obtained.
Example 2
(1) Concentrating 1L of Fujian Yongchun original vinegar (red rice original vinegar) aged for 3 years in a rotary evaporation concentration instrument at 50 deg.C to 400ml to obtain red rice vinegar concentrated solution, and storing at low temperature for use.
(2) And (3) adding 375g of maltodextrin, 30g of roxburgh rose polysaccharide and 4.5g of African arrowroot sweetener into the red yeast vinegar concentrated solution obtained in the step (1), carrying out ultrasonic oscillation with the ultrasonic power of 500W for 30min to obtain a red yeast vinegar mixed solution, and storing at low temperature for later use.
(3) And (3) carrying out low-temperature vacuum spray drying on the red yeast vinegar mixed solution in the step (2) by adopting a low-temperature vacuum spray dryer, wherein the inlet temperature is 50 ℃, the material concentration is 30%, and the feeding rate is 100ml/h, so that red yeast vinegar powder is obtained.
Example 3
(1) Concentrating 1L of Fujian Yongchun old vinegar aged for 5 years in a rotary evaporation concentration instrument at 50 deg.C to 600ml to obtain red rice vinegar concentrated solution, and storing at low temperature for use.
(2) Adding 432g of maltodextrin, 50g of roxburgh rose polysaccharide, 2.5g of mogroside and 2.5g of thaumatin into the red yeast vinegar concentrated solution obtained in the step (1), carrying out ultrasonic oscillation with the ultrasonic power of 500W for 30min to obtain a red yeast vinegar mixed solution, and storing at a low temperature for later use.
(3) And (3) carrying out low-temperature vacuum spray drying on the red yeast rice vinegar mixed solution in the step (2) by adopting a low-temperature vacuum spray dryer, wherein the inlet temperature is 60 ℃, the material concentration is 25%, and the feeding speed is 150ml/h, so that the Fujian red yeast rice vinegar powder is obtained.
Comparative example 1
(1) 1L of Fujian Yongchun original vinegar (red rice original vinegar) aged for 5 years is concentrated in a rotary evaporation concentration instrument at 50 deg.C to 500ml to obtain red rice vinegar concentrated solution, and stored at low temperature for use.
(2) And (3) adding 260g of maltodextrin and 1.3g of mogroside into the red yeast vinegar concentrated solution obtained in the step (1), carrying out ultrasonic oscillation with the ultrasonic power of 500W for 30min to obtain a red yeast vinegar mixed solution, and storing at low temperature for later use.
(3) And (3) carrying out low-temperature vacuum spray drying on the red yeast vinegar mixed solution in the step (2) by adopting a low-temperature vacuum spray dryer, wherein the inlet temperature is 70 ℃, the material concentration is 20%, and the feeding rate is 200ml/h, so that red yeast vinegar powder is obtained.
Comparative example 2
(1) 1L of Fujian Yongchun original vinegar (red rice original vinegar) aged for 5 years is concentrated in a rotary evaporation concentration instrument at 50 deg.C to 500ml to obtain red rice vinegar concentrated solution, and stored at low temperature for use.
(2) And (3) adding 260g of maltodextrin, 39g of roxburgh rose polysaccharide and 1.3g of mogroside into the red yeast vinegar concentrated solution obtained in the step (1), carrying out ultrasonic oscillation with the ultrasonic power of 500W for 30min to obtain a red yeast vinegar mixed solution, and storing at a low temperature for later use.
(3) Spray drying the red yeast vinegar mixed solution in the step (2) by using the currently common spray drying equipment (YC-019 pilot scale spray dryer of Shanghai Yachen instrument equipment Co., Ltd.) at an inlet temperature of 150 ℃, a material concentration of 25% and a feeding rate of 200ml/h to obtain red yeast vinegar powder.
Comparative example 3
(1) 1L of Fujian Yongchun original vinegar (red rice original vinegar) aged for 5 years is concentrated in a rotary evaporation concentration instrument at 50 deg.C to 500ml to obtain red rice vinegar concentrated solution, and stored at low temperature for use.
(2) And (3) adding 260g of maltodextrin and 1.3g of mogroside into the red yeast vinegar concentrated solution obtained in the step (1), carrying out ultrasonic oscillation with the ultrasonic power of 500W for 30min to obtain a red yeast vinegar mixed solution, and storing at low temperature for later use.
(3) Spray drying the red yeast vinegar mixed solution in the step (2) by adopting the currently common spray drying equipment at an inlet temperature of 150 ℃, with the material concentration of 25% and the feeding rate of 200ml/h to obtain red yeast vinegar powder.
Experimental example 1
The preparation raw material Fujian Yongchun original vinegar used in examples 1 to 3, comparative examples 1 to 3 and examples was subjected to determination of the content of functional nutritional ingredients, the yield of vinegar powder was calculated, and the appearance of the obtained vinegar powder was recorded.
(1) The yield of the vinegar powder is calculated according to the formula:
in the formula:
M1-mass (g) of vinegar powder collected after spray drying;
M2mass (g) of vinegar for spray drying;
W2-vinegar dry matter content, mass fraction (%).
(2) And (3) detection of lovastatin: the content of lovastatin in vinegar was determined by High Performance Liquid Chromatography (HPLC). The sample was dissolved in 75% ethanol by volume fraction, sonicated in a water bath at 40 ℃ for 1h, centrifuged, filtered and then analyzed using an InertSustainR C18(250 mm. times.10 mm, 5 μm) column using methanol/0.3% phosphoric acid solution (75: 25, V/V) as the mobile phase for 35min under chromatographic conditions of 30 ℃ column temperature, 1ml/min flow rate, A ═ 238 nm.
(3) And (3) detecting gamma-aminobutyric acid: dissolving vinegar powder in water, collecting 1ml solution to be detected, placing in 10ml graduated test tube, adding 1ml 0.5mol/LNaHCO3Adding 1ml of acetonitrile solution (FDNB) of 1% 2, 4-dinitrofluorobenzene into the solution (with the pH being 9.0), placing the solution in a water bath at 60 ℃ in a dark place for 1h, taking out the solution, cooling the solution, adding potassium phosphate buffer solution with the pH being 7.0 to the scale, uniformly mixing the solution and passing through a 0.45-micron membrane for later use. A high performance liquid chromatography system (Model 2695, Waters, USA) was used, equipped with a UVD detector (Model2489, Waters, USA) and a C18 reverse phase column (Zorbax Eclipse Plus C18: 4.6X 250mm, 5 μm). Sample amount is 10 μ L, detection wavelength is 320nm, mobile phase A ethanol: B0.02M ammonium acetate (15:85, V/V), flow rate 1.0ml/min, column temperature 30 ℃.
The results of the experiment are shown in table 1 below:
TABLE 1
| Yield of vinegar powder | Lovastatin content | Content of gamma-aminobutyric acid | Appearance of Vinegar powder | |
| Example 1 | 74.45±0.16％ | 12.18±0.21mg/kg | 5.82±0.15g/kg | Brown gray, fine vinegar powder without caking |
| Example 2 | 68.27±0.31％ | 9.43±0.18mg/kg | 4.85±0.22g/kg | Brown gray, fine vinegar powder without caking |
| Example 3 | 71.28±0.22％ | 11.37±0.16mg/kg | 5.37±0.17g/kg | Brown gray, fine vinegar powder without caking |
| 3-year-old Yongchun original vinegar | - | 1.8±0.12μg/ml | 0.92±0.05mg/ml | - |
| 5-year-old Yongchun original vinegar | - | 1.6±0.06μg/ml | 0.96±0.09mg/ml | - |
| Comparative example 1 | 66.32±0.23％ | 2.39±0.15mg/kg | 4.52±0.13g/kg | The brown color is black and the vinegar powder is obviously caked |
| Comparative example 2 | 45.59±0.36％ | Not detected out | 1.59±0.24g/kg | Blackish brown, slightly caking vinegar powder |
| Comparative example 3 | 43.18±0.19％ | Not detected out | 1.32±0.16g/kg | Black brown color, vinegar powder caking obviously |
As can be seen from Table 1, the yield of the red yeast vinegar powder obtained in the embodiments 1 to 3 of the invention and the contents of lovastatin and gamma-aminobutyric acid are all significantly higher than those of the vinegar powder prepared in the comparative example, and compared with the red yeast original vinegar, the embodiments 1 to 3 show that the addition of the rosa roxburghii polysaccharides can significantly improve the stability of lovastatin, reduce the loss of lovastatin in the processing process, ensure that the lovastatin content in the vinegar powder is higher, and simultaneously ensure that the appearance quality of the vinegar powder is better.
According to the embodiments, the red yeast vinegar powder and the preparation method thereof provided by the invention have the advantages that the content of lovastatin, gamma-aminobutyric acid and other functional components in the red yeast vinegar powder obtained by the preparation method is high, and the health-care effect is better. The yield of the vinegar powder is high, the loss in the processing process can be obviously reduced, and the finally obtained red yeast vinegar powder is brown gray, fine and smooth and is not agglomerated.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The red yeast vinegar powder is characterized by being prepared from the following raw materials in parts by weight: 70-85 parts of red yeast vinegar, 0.5-5 parts of rosa roxburghii tratt polysaccharide and 10-40 parts of dextrin.
2. The red yeast vinegar powder of claim 1, wherein the red yeast vinegar is a red yeast vinegar aged for 3-5 years.
3. The red yeast vinegar powder of claim 2, wherein the dextrin is maltodextrin.
4. The red yeast vinegar powder according to any one of claims 1 to 3, wherein the raw material further comprises 0.1 to 0.4 parts of a sweetener.
5. The red yeast rice vinegar powder according to claim 4, wherein the sweetener is mogroside and/or thaumatin.
6. The method for preparing red yeast vinegar powder according to any one of claims 1 to 5, characterized by comprising the steps of:
concentrating the red yeast vinegar to obtain a red yeast vinegar concentrated solution;
mixing the red yeast vinegar concentrated solution with the rest raw materials, and performing ultrasonic treatment to obtain a mixture;
and (4) carrying out spray drying on the mixture to obtain the red yeast vinegar powder.
7. The method for preparing red yeast vinegar powder according to claim 6, wherein the concentration is performed at 40-50 ℃;
the volume of the red yeast vinegar concentrated solution is 40-60% of the volume of the red yeast vinegar.
8. The method for preparing koji vinegar powder according to claim 7, wherein the ultrasonic treatment is carried out for 20 to 40min under a condition of 400 to 600W.
9. The method for preparing red yeast rice vinegar powder according to claim 8, wherein the spray drying is low temperature vacuum spray drying.
10. The method for preparing red yeast vinegar powder according to claim 9, wherein the spray drying conditions are as follows: the inlet temperature is 50-70 ℃, the material concentration is 25-35%, and the feeding speed is 100-300 ml/h.
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