CN113974041A - Preparation method of rehmannia beverage containing high rehmannia oligosaccharide - Google Patents
Preparation method of rehmannia beverage containing high rehmannia oligosaccharide Download PDFInfo
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The invention discloses a preparation method of a rehmannia beverage containing high rehmannia oligosaccharide, which comprises the following steps: cleaning fresh rehmannia root with clear water, grinding, centrifuging at high speed by using a centrifugal machine to obtain rehmannia root filtrate and rehmannia root residues, separating the filtrate by adopting microfiltration and 500D nanofiltration membrane to obtain a separation liquid A, adding water into thick slurry which does not pass through the 500 nanofiltration membrane, adding pectinase for enzymolysis, inactivating enzyme after enzymolysis, treating by adopting high-pressure jet, fermenting by adopting lactobacillus plantarum to obtain a fermentation liquid B, combining the separation liquid A and the fermentation liquid B, canning, and sterilizing to obtain the rehmannia root beverage containing high rehmannia root oligosaccharides. The rehmannia root beverage prepared by the method has the characteristics of high oligosaccharide content, sour, sweet and delicious taste, simple method and easy realization.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of a rehmannia beverage containing high rehmannia oligosaccharides.
Background
Rehmannia is a fresh or dry root tuber of rehmannia glutinosa Libosch of Scrophulariaceae, and recently, researches at home and abroad find that the rehmannia glutinosa Libosch contains abundant oligosaccharide components and has the functions of promoting immunity, reducing blood sugar and the like.
Some researchers have prepared rehmannia glutinosa beverage, proceedings of the institute of science and technology of Henan: the natural science edition, No. 3 of 2012 reports the research on the health beverage of Huai Dihuang, which uses Huai Dihuang as raw material and soluble solid content as index to determine the optimal extraction process of Huai Ding and the optimal process formula of the beverage; CN108902590A discloses a health beverage prepared from radix rehmanniae Preparata in saline-alkali soil, which is prepared by the steps of cleaning, slicing, drying and crushing, adding water for extraction, fine grinding and blending and the like. In the prior art, the rehmannia is extracted or smashed and then directly prepared into the beverage, the content of oligosaccharide of the rehmannia is not high, and meanwhile, the rehmannia is directly used for preparing the beverage, the rehmannia has heavier taste of traditional Chinese medicinal materials, and the flavor of the product is not good.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
In order to improve the content of oligosaccharide in rehmannia and improve the flavor of the product, the application discloses a preparation method of a rehmannia beverage with high content of oligosaccharide.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide comprises the following steps:
(1) cleaning fresh rehmanniae radix with clear water, adding water into the cleaned rehmanniae radix, and grinding to obtain rehmanniae radix slurry;
(2) centrifuging the slurry at high speed with a centrifuge to obtain rehmanniae radix filtrate and rehmanniae radix residue;
(3) separating the filtrate by microfiltration and nanofiltration to obtain a separation liquid A and thick slurry which does not pass through the nanofiltration membrane;
(4) adding water and pectinase into the thick slurry which does not pass through the nanofiltration membrane for enzymolysis, and inactivating the enzyme after enzymolysis;
(5) treating the liquid after enzyme deactivation by adopting high-pressure jet;
(6) fermenting the liquid after the high-pressure jet treatment by adopting lactobacillus plantarum to obtain fermentation liquor B;
(7) mixing the separated liquid A and the fermentation liquid B, canning, and sterilizing to obtain the rehmannia glutinosa beverage containing high content of rehmannia glutinosa oligosaccharide.
Further, the mass ratio of the rehmannia root to the water in the step (1) is 1: 6-1: 8.
Further, in the step (2), the rotating speed of a centrifugal machine is 5000-10000 r/min, and the centrifugal time is 15-30 min;
further, in the step (3), a microfiltration membrane with the diameter of 0.1-10 μm is adopted as the filtrate, and a 500D nanofiltration membrane is adopted as the nanofiltration membrane.
Further, in the step (4), water is added according to the proportion of 4-6 times of the mass of the thick slurry to obtain slurry, then 2-5 million U of pectinase is added into each 100kg of slurry, the enzymolysis time is 4-8 h, the enzymolysis pH is 6-8, the enzyme deactivation temperature is 80-85 ℃, and the enzyme deactivation time is 15-30 min.
Further, in the step (5), the high-pressure jet pressure is 200-500 MPa, the flow rate is 2T/h, and the temperature is 40-60 ℃.
Further, in the step (6), the addition amount of lactobacillus plantarum is 1-2% per 100kg of the slurry, the fermentation time is 12-24 hours, and the fermentation temperature is 35-37 ℃, so that fermentation liquor B is obtained.
Further, the rehmannia glutinosa beverage with high content of the rehmannia glutinosa oligosaccharide is obtained after sterilization for 20-40min at the temperature of 80-85 ℃ in the step (7).
Compared with the prior art, the invention has the following beneficial effects:
(1) because the rehmannia glutinosa libosch oligosaccharide content is limited, the existing oligosaccharide in the rehmannia glutinosa libosch is only used in the existing preparation method, the rehmannia glutinosa libosch oligosaccharide is separated, and the polysaccharide in the rehmannia glutinosa libosch is degraded by adopting the technologies of enzymolysis, high-pressure jet flow, lactobacillus plantarum fermentation and the like, so that more oligosaccharide components are released;
(2) in the prior preparation method, the rehmannia is directly extracted or is directly prepared into the beverage after being crushed, and the rehmannia has relatively heavy taste of the traditional Chinese medicinal materials, so the flavor of the product is poor. The technology forms good flavor and taste after fermenting the rehmannia glutinosa pulp;
(3) in order to avoid the damage of oligosaccharide in the rehmannia root in the processes of enzymolysis, high-pressure jet and lactobacillus plantarum fermentation, the oligosaccharide is separated by the technology and is finally recycled in the product, and the oligosaccharide in the rehmannia root is further reserved.
Drawings
In order to more clearly illustrate the technical solution of the present invention, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 shows the effect of different methods on the low glycan content of the product.
FIG. 2 is a graph showing the effect of different methods on the sensory evaluation results of a product.
Detailed Description
The technical solution of the present invention will be described in detail below in order to make the objects, technical solutions and advantages of the present invention clearer, but the following embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
A preparation method of rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide comprises the following steps:
(1) cleaning fresh rehmannia root with clear water, adding water according to the mass ratio of 1:6 of the rehmannia root, and grinding to obtain rehmannia root pulp;
(2) centrifuging the slurry at high speed for 20min with a centrifuge of 10000 r/min; obtaining rehmannia root filtrate and rehmannia root residue;
(3) separating the filtrate with 0.1-10 μm microfiltration membrane and 500D nanofiltration membrane to obtain separation solution A and concentrated slurry not passing through the 500D nanofiltration membrane;
(4) adding water into the thick slurry which does not pass through the 500D nano filter membrane according to the proportion of 4 times of the mass of the thick slurry to obtain slurry, then adding 5 ten thousand U of pectinase into each 100kg of slurry, wherein the enzymolysis time is 8h, the enzymolysis pH is 7, and the enzyme deactivation temperature is 85 ℃ and 20 min;
(5) treating the liquid after enzyme deactivation by adopting high-pressure jet; the high-pressure jet pressure is 400MPa, the flow is 2T/h, and the temperature is 60 ℃;
(6) fermenting the liquid after the high-pressure jet treatment by adopting lactobacillus plantarum, wherein the addition amount of the lactobacillus plantarum is 1-2% per 100kg of the pulp, the fermentation time is 24 hours, and the fermentation temperature is 37 ℃, so that fermentation liquor B is obtained;
(7) and mixing the separated liquid A and the fermentation liquid B, uniformly stirring, canning, and sterilizing at the temperature of 80-85 ℃ for 30min to obtain the rehmannia beverage containing high rehmannia oligosaccharide.
Comparative example 1 (separation without nanofiltration)
A preparation method of rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide comprises the following steps:
(1) cleaning fresh rehmannia root with clear water, adding water according to the mass ratio of 1:6 of the rehmannia root, and grinding to obtain rehmannia root pulp;
(2) adding water according to the proportion of 4 times of the mass of the rehmannia glutinosa pulp to obtain pulp, adding 5 ten thousand U of pectinase into each 100kg of pulp, carrying out enzymolysis for 8h, carrying out enzymolysis at the pH of 7, and carrying out enzyme deactivation at the temperature of 85 ℃ for 20 min;
(3) treating the liquid after enzyme deactivation by adopting high-pressure jet; the high-pressure jet pressure is 400MPa, the flow is 2T/h, and the temperature is 60 ℃;
(4) fermenting the liquid after the high-pressure jet treatment by adopting lactobacillus plantarum, wherein the addition amount of the lactobacillus plantarum is 1-2% per 100kg of the pulp, the fermentation time is 24 hours, and the fermentation temperature is 37 ℃, so that rehmannia glutinosa pulp is obtained;
(5) adding water into the rehmannia glutinosa libosch pulp, wherein the mass ratio of fermentation liquor to water is 3:2, uniformly mixing, canning, and sterilizing at 80-85 ℃ for 30min to obtain the rehmannia glutinosa libosch beverage containing high rehmannia glutinosa oligosaccharide.
Comparative example 2 (without high pressure jet treatment)
A preparation method of rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide comprises the following steps:
(1) cleaning fresh rehmannia root with clear water, adding water according to the mass ratio of 1:6 of the rehmannia root, and grinding to obtain rehmannia root pulp;
(2) centrifuging radix rehmanniae slurry at high speed with a centrifuge at 10000 r/min for 20 min; obtaining rehmannia root filtrate and rehmannia root residue;
(3) separating the filtrate with 0.1-10 μm microfiltration membrane and 500D nanofiltration membrane to obtain separation solution A and concentrated slurry not passing through 500 nanofiltration membrane;
(4) adding water into the thick slurry which does not pass through the 500-nanometer filter membrane according to the proportion of 4 times of the mass of the thick slurry to obtain slurry, then adding 5 ten thousand U of pectinase into each 100kg of slurry, wherein the enzymolysis time is 8h, the enzymolysis pH is 7, and the enzyme deactivation temperature is 85 ℃ and 20 min;
(5) fermenting the liquid after enzyme deactivation treatment by adopting lactobacillus plantarum, wherein the addition amount of the lactobacillus plantarum is 1-2% of that of each 100kg of pulp, the fermentation time is 24h, and the fermentation temperature is 37 ℃, so as to obtain fermentation liquid B;
(7) and (3) combining the separated liquid A and the fermentation liquid B, canning, and sterilizing at 80-85 ℃ for 30min to obtain the rehmannia glutinosa beverage containing high rehmannia glutinosa oligosaccharide.
Comparative example 3 (No enzymatic treatment)
A preparation method of rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide comprises the following steps:
(1) cleaning fresh rehmannia root with clear water, adding water according to the mass ratio of 1:6 of the rehmannia root, and grinding to obtain rehmannia root pulp;
(2) centrifuging radix rehmanniae slurry at high speed with a centrifuge at 10000 r/min for 20 min; obtaining rehmannia root filtrate and rehmannia root residue;
(3) separating the filtrate with 0.1-10 μm microfiltration membrane and 500D nanofiltration membrane to obtain separation solution A and concentrated slurry not passing through 500 nanofiltration membrane;
(4) adding water into the thick slurry which does not pass through the 500-nanometer filter membrane according to the proportion of 4 times of the mass of the thick slurry to obtain slurry, and treating by adopting high-pressure jet; the high-pressure jet pressure is 400MPa, the flow is 2T/h, and the temperature is 60 ℃;
(5) fermenting the liquid after the high-pressure jet treatment by adopting lactobacillus plantarum, wherein the addition amount of the lactobacillus plantarum is 1-2% per 100kg of the pulp, the fermentation time is 24 hours, and the fermentation temperature is 37 ℃, so that fermentation liquor B is obtained;
(6) and (3) combining the separated liquid A and the fermentation liquid B, canning, and sterilizing at 80-85 ℃ for 30min to obtain the rehmannia glutinosa beverage containing high rehmannia glutinosa oligosaccharide.
Comparative example 4 (non-fermentation treatment)
A preparation method of rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide comprises the following steps:
(1) cleaning fresh rehmannia root with clear water, adding water according to the mass ratio of 1:6 of the rehmannia root, and grinding to obtain rehmannia root pulp;
(2) centrifuging radix rehmanniae slurry at high speed with a centrifuge at 10000 r/min for 20 min; obtaining rehmannia root filtrate and rehmannia root residue;
(3) separating the filtrate with 0.1-10 μm microfiltration membrane and 500D nanofiltration membrane to obtain separation solution A and concentrated slurry not passing through 500 nanofiltration membrane;
(4) adding water into the thick slurry which does not pass through the 500-nanometer filter membrane according to the proportion of 4 times of the mass of the thick slurry to obtain slurry, then adding 5 ten thousand U of pectinase into each 100kg of slurry, wherein the enzymolysis time is 8h, the enzymolysis pH is 7, and the enzyme deactivation temperature is 85 ℃ and 20 min;
(5) treating the liquid after enzyme deactivation by adopting high-pressure jet; the high-pressure jet pressure is 400MPa, the flow is 2T/h, and the temperature is 60 ℃;
(6) mixing the liquid after high-pressure jet treatment with the separation liquid A, canning, and sterilizing at 80-85 deg.C for 30min to obtain rehmanniae radix beverage containing high rehmanniae radix oligosaccharide
Comparative example 5: (beverage is directly prepared by rehmannia without nanofiltration separation, enzymolysis, high-pressure jet and lactobacillus plantarum fermentation)
A preparation method of rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide comprises the following steps:
(1) cleaning fresh rehmannia root with clear water, adding water according to the mass ratio of the rehmannia root to the water of 1:10, and grinding to obtain rehmannia root pulp;
(2) centrifuging the rehmannia slurry at a high speed by using a centrifuge, wherein the rotating speed of the centrifuge is 10000 r/min, and the centrifuging time is 20 min; obtaining rehmannia root filtrate and rehmannia root residue;
(3) canning the filtrate, and sterilizing at 80-85 deg.C for 30min to obtain rehmanniae radix beverage.
Test 1 detection of oligosaccharide content in sample
The content of oligosaccharide in the sample is detected by high performance liquid chromatography and an evaporative light scattering detector. Chromatographic column, prevail carbohydrate ES column (5 μm,4.6 mm. times.250 mm), mobile phase acetonitrile-water (65.5: 34.5), flow rate 0.8 ml/min; the column temperature is 30 ℃; ELSD conditions include drift tube temperature 60 ℃, air flow rate: 2.0L/min, gain 1.
Accurately weighing appropriate amount of sucrose, raffinose and stachyose reference substances, dissolving with distilled water to obtain mixed reference substance solutions with mass concentrations of 0.4, 0.8 and 0.2 mg/mL, accurately weighing 0.5, 1, 2, 4, 8 and 10 mL, placing in 10 mL measuring bottles, adding water to dilute to scale, and shaking. Precisely measuring 10 μ L, injecting into liquid chromatograph, and recording peak area. And (3) drawing by taking the common logarithm (A) of the peak area of the reference substance as an abscissa and the common logarithm (g) of the mass of the sucrose, the raffinose and the stachyose as an ordinate, and performing linear regression by a least square method to obtain a linear equation. Sucrose Y =0.9371a +0.002, raffinose: y =0.9632a-0.012, stachyose: y =1.02.1a + 0.004. Precisely sucking 2 mL of the filtrate of the rhizoma rehmanniae sample, placing the filtrate in a 5 mL measuring flask, adding water to dilute the filtrate to the scale, shaking up, collecting the supernatant, and filtering the supernatant with a 0.45-micron microporous membrane. Precisely measuring 10 mu L, injecting into a liquid chromatograph, recording peak area, and calculating according to a linear equation.
Test 2 sensory evaluation method of samples
Sensory evaluation criteria are shown in table 1.
Comparison of different methods:
the effect of the different methods on the low glycan content in the product is shown in figure 1.
As can be seen from FIG. 1, the oligosaccharide content in example 1 is the highest, and the oligosaccharide content in comparative examples 2, 3 and 4 after the oligosaccharide is separated is higher than that in comparative example 1 without the oligosaccharide, while the oligosaccharide content in example 1 and comparative examples 2 to 4 after enzymolysis, high pressure jet and Lactobacillus plantarum fermentation is higher than that in comparative example 5.
The results of sensory evaluation of the product by different methods are shown in FIG. 2.
As can be seen from the figure, the sensory scores of the example 1 and the comparative examples 2 to 3 are higher, and the sensory scores of the comparative example 4 and the comparative example 5 are lower, because the comparative example 4 and the comparative example 5 are not fermented, no sour substances are generated, and the sugar-acid ratio is inconsistent; comparative examples 2 and 3, although higher than comparative example 4 and comparative example 5, had slightly lower sensory scores than examples 1 and 2, due to poor suspension stability of the product without high pressure jet or enzymatic treatment; compared with the example 1, the comparative example 1 has the advantages that because the oligosaccharide is not separated, the oligosaccharide is partially decomposed in the processing process, and the color and the sugar-acid ratio of the product are influenced.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A preparation method of a rehmannia glutinosa beverage containing high rehmannia glutinosa oligosaccharide is characterized by comprising the following steps:
(1) cleaning fresh rehmanniae radix, adding water, and grinding to obtain rehmanniae radix slurry;
(2) centrifuging rehmanniae radix slurry at high speed with centrifuge to obtain rehmanniae radix filtrate and rehmanniae radix residue;
(3) performing microfiltration and nanofiltration on the rehmannia filtrate, and separating the filtrate to obtain a separation solution A and thick slurry;
(4) adding water and pectinase into the thick pulp for enzymolysis, and inactivating enzyme after enzymolysis;
(5) treating the liquid after enzyme deactivation by adopting high-pressure jet;
(6) fermenting the liquid after the high-pressure jet treatment by adopting lactobacillus plantarum to obtain fermentation liquor B;
(7) mixing the separated liquid A and the fermentation liquid B, stirring uniformly, canning, and sterilizing to obtain the rehmannia glutinosa beverage containing high rehmannia glutinosa oligosaccharide.
2. The method for preparing a rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide according to claim 1, wherein: in the step (1), the mass ratio of the rehmannia root to the water is 1: 6-1: 8.
3. The method for preparing a rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide according to claim 1, wherein: in the step (2), the rotating speed of the centrifugal machine is 5000-10000 r/min, and the centrifugal time is 15-30 min.
4. The method for preparing a rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide according to claim 1, wherein: in the step (3), the filtrate adopts a microfiltration membrane of 0.1-10 μm, and the nanofiltration adopts a 500D nanofiltration membrane.
5. The method for preparing a rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide according to claim 1, wherein: in the step (4), water is added according to the proportion of 4-6 times of the mass of the thick slurry to obtain slurry, then 2-5 million U of pectinase is added into each 100kg of slurry, the enzymolysis time is 4-8 h, the enzymolysis pH is 6-8, the enzyme deactivation temperature is 80-85 ℃, and the enzyme deactivation time is 15-30 min.
6. The method for preparing a rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide according to claim 1, wherein: in the step (5), the high-pressure jet pressure is 200-500 MPa, the flow rate is 2T/h, and the temperature is 40-60 ℃.
7. The method for preparing a rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide according to claim 1, wherein: in the step (6), the addition amount of the lactobacillus plantarum is 1-2% of the addition amount of the lactobacillus plantarum in each 100kg of the pulp, the fermentation time is 12-24 hours, and the fermentation temperature is 35-37 ℃, so that fermentation liquor B is obtained.
8. The method for preparing a rehmannia glutinosa beverage containing high rehmanniae radix oligosaccharide according to claim 1, wherein: and (4) sterilizing at 80-85 ℃ for 20-40min in the step (7) to obtain the rehmannia glutinosa beverage containing high rehmannia glutinosa oligosaccharide.
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