CN114223867A - Jam freeze-dried powder - Google Patents
Jam freeze-dried powder Download PDFInfo
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- CN114223867A CN114223867A CN202111539358.8A CN202111539358A CN114223867A CN 114223867 A CN114223867 A CN 114223867A CN 202111539358 A CN202111539358 A CN 202111539358A CN 114223867 A CN114223867 A CN 114223867A
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- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 26
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 66
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- OXNIZHLAWKMVMX-UHFFFAOYSA-N picric acid Chemical compound OC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O OXNIZHLAWKMVMX-UHFFFAOYSA-N 0.000 description 1
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Images
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses jam freeze-dried powder, which belongs to the technical field of food processing, and comprises the following steps: s1, pretreating raw materials; s2, cryogenic grinding; s3, decocting; s4, and freeze-drying. The application uses mulberries and kiwi fruits as main materials, and by means of technologies such as high-pressure homogenization and cryogenic pulverization, the fusion between two raw materials is promoted while the activity of the raw materials is protected, the homogenized and refined jam freeze-dried powder is finally obtained and used for mouse experiments, and the jam freeze-dried powder prepared by the method has obvious antioxidant activity, and has an improvement effect on the sugar tolerance of diabetic mice, and the effect is obvious.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to jam freeze-dried powder.
Background
The mulberry has high medicinal value and good economic benefit, but the application of the mulberry is influenced because mature mulberry fruits are not easy to store. Mulberries are rich in various nutrients and active ingredients, but in the application process, the mulberries are usually only concentrated on the utilization of one effective ingredient of the mulberries, such as anthocyanin or flavone. During the extraction process of the substances, other components are damaged, and great resource waste is caused. Furthermore, some complicated extraction methods increase the cost and risk of environmental pollution.
The kiwi fruits are popular with people because of rich nutrition, and the kiwi fruits contain rich vitamins, minerals, various amino acids and enzymes through research and determination; and has a large amount of volatile fragrance components such as alkyl, alkenyl esters, alcohols, aldehydes, ketones, and the like. Particularly, the content of Vc is very high, and is almost several times or even dozens of times of other fruits.
The jam is one of common processed products of fresh fruits and vegetables, is beneficial to prolonging the supply time of the fruits and vegetables and improving the comprehensive utilization benefit of the fruits and vegetables, can keep the unique flavor of the fruits and vegetables to a great extent, and most of the jam products in the current market are apple jam, strawberry jam, cherry jam and the like, the kiwi fruit jam is rare, and literature reports on processing and storage of the kiwi fruit jam are rare. And single vegetables and fruits are mostly used as raw materials. However, the functional integrity of the active ingredient is often compromised due to the cumbersome processing steps.
Disclosure of Invention
The invention aims to provide a jam freeze-dried powder aiming at the existing problems.
The invention is realized by the following technical scheme:
the preparation method of the jam freeze-dried powder comprises the following steps:
s1, raw material pretreatment:
s101, respectively cleaning the stem-removed mulberries and the peeled kiwi fruits with clear water, and draining for later use;
s102, putting the mulberry and the kiwi fruit which are drained in the step S101 into a micro-jet high-pressure homogenizer together according to the weight ratio of 1: 5-7 for high-pressure homogenization treatment, and taking out a homogenized product for later use;
s2, cryogenic grinding:
putting the homogenized product obtained in the step S1 and a thickening agent into a deep-cooling type pulverizer for pulverizing, and obtaining mixed powder for later use after the pulverization is finished;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot for boiling while heating and stirring, adding citric acid at a constant speed during boiling, and taking out of the pot after completion;
s4, freeze-drying:
and (4) taking the mixture out of the pot, immediately placing the mixture in liquid nitrogen for quick cooling, and then placing the mixture in a freeze dryer for vacuum freeze drying.
Further, the working pressure is controlled to be 80 to 100MPa during the high-pressure homogenization treatment in the step S102.
Further, the thickener in step S2 is one of konjac flour, pectin, sodium alginate, and β -cyclodextrin.
Further, the weight ratio of the thickening agent to the homogenized product in the step S2 is 1: 300-400.
Further, the operating temperature of the pulverizer is controlled to be-30 to-20 ℃ during the pulverization process described in step S2.
Further, the amount of citric acid added to the water in step S3 is 0.1 to 0.16% by weight of the mixed powder.
Further, the boiling time in the step S3 is 30-50 min.
Furthermore, the time for quick cooling in the step S4 is 2-4 min.
Further, the technical parameters of vacuum freeze-drying in step S4 are as follows: the vacuum degree is 10-16 Pa, the freezing temperature is-40 to-20 ℃, and the sublimation temperature is 50-60 ℃.
Compared with the prior art, the invention has the following advantages:
the application uses mulberries and kiwi fruits as main materials, and by means of technologies such as high-pressure homogenization and cryogenic pulverization, the fusion between two raw materials is promoted while the activity of the raw materials is protected, the homogenized and refined jam freeze-dried powder is finally obtained and used for mouse experiments, and the jam freeze-dried powder prepared by the method has obvious antioxidant activity, and has an improvement effect on the sugar tolerance of diabetic mice, and the effect is obvious.
Drawings
FIG. 1 is a graph comparing the results of a portion of the ABTS + half clearance IC50 test according to embodiments of the present application;
FIG. 2 is a graph comparing results of partial DPPH half clearance IC50 experiments in accordance with embodiments of the present application;
FIG. 3 is a graph comparing results of partial hydroxyl radical half-clearance IC50 experiments in accordance with embodiments of the present invention;
FIG. 4 is a graph comparing AUC experimental results in the present application.
Detailed Description
The preparation method of the jam freeze-dried powder comprises the following steps:
s1, raw material pretreatment:
s101, respectively cleaning the stem-removed mulberries and the peeled kiwi fruits with clear water, and draining for later use;
s102, putting the mulberries and the kiwi fruits drained in the step S101 into a micro-jet high-pressure homogenizer together according to the weight ratio of 1: 5-7 for high-pressure homogenization treatment, controlling the working pressure to be 80-100 MPa, and taking out a homogenized product for later use;
s2, cryogenic grinding:
putting the homogenized product obtained in the step S1 and a thickening agent in a weight ratio of 300-400: 1 into a cryogenic crusher to crush, wherein the working temperature is-30 to-20 ℃, and mixed powder is obtained for later use after the crushing, wherein the thickening agent is one of konjac powder, pectin, sodium alginate and beta-cyclodextrin;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot to be boiled, heating and stirring, adding citric acid at a constant speed during boiling, taking out of the pot after boiling for 30-50 min, wherein the addition amount of the citric acid is 0.1-0.16% of the weight of the mixed powder;
s4, freeze-drying:
and (3) taking the mixture out of the pot, quickly cooling the mixture in liquid nitrogen for 2-4 min, and then placing the mixture in a freeze dryer for vacuum freeze drying, wherein the vacuum degree is 10-16 Pa, the freezing temperature is-40 to-20 ℃, and the sublimation temperature is 50-60 ℃.
For further explanation of the present invention, reference will now be made to the following specific examples.
Example 1
The preparation method of the jam freeze-dried powder comprises the following steps:
s1, raw material pretreatment:
s101, respectively cleaning the stem-removed mulberries and the peeled kiwi fruits with clear water, and draining for later use;
s102, putting the mulberries and the kiwi fruits drained in the step S101 into a micro-jet high-pressure homogenizer together according to the weight ratio of 1:5 for high-pressure homogenization treatment, controlling the working pressure to be 80MPa, and taking out a homogenized product for later use;
s2, cryogenic grinding:
putting the homogenized product obtained in the step S1 and a thickening agent in a weight ratio of 300:1 into a deep-cooling pulverizer for pulverizing, wherein the working temperature is-30 ℃, and after the pulverization, mixed powder is obtained for later use, wherein the thickening agent is one of konjac powder, pectin, sodium alginate and beta-cyclodextrin;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot to be boiled, heating and stirring, adding citric acid at a constant speed during boiling, taking out of the pot after boiling for 30min, wherein the addition amount of the citric acid is 0.1% of the weight of the mixed powder;
s4, freeze-drying:
taking out, rapidly cooling in liquid nitrogen for 2min, and freeze-drying in freeze-drying instrument under vacuum degree of 10Pa at-40 deg.C and sublimation temperature of 50 deg.C.
Example 2
The preparation method of the jam freeze-dried powder comprises the following steps:
s1, raw material pretreatment:
s101, respectively cleaning the stem-removed mulberries and the peeled kiwi fruits with clear water, and draining for later use;
s102, putting the mulberries and the kiwi fruits drained in the step S101 into a micro-jet high-pressure homogenizer together according to the weight ratio of 1:6 for high-pressure homogenization treatment, controlling the working pressure to be 90MPa, and taking out a homogenized product for later use;
s2, cryogenic grinding:
putting the homogenized product obtained in the step S1 and a thickening agent in a weight ratio of 350:1 into a deep-cooling pulverizer for pulverizing at a working temperature of-25 ℃, and obtaining mixed powder for later use, wherein the thickening agent is one of konjac powder, pectin, sodium alginate and beta-cyclodextrin;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot, boiling while heating, adding citric acid at a constant speed during boiling, taking out of the pot after boiling for 40min, wherein the addition amount of the citric acid is 0.13% of the weight of the mixed powder;
s4, freeze-drying:
taking out, rapidly cooling in liquid nitrogen for 3min, and freeze-drying in freeze-drying instrument under vacuum degree of 13Pa at-30 deg.C and sublimation temperature of 55 deg.C.
Example 3
The preparation method of the jam freeze-dried powder comprises the following steps:
s1, raw material pretreatment:
s101, respectively cleaning the stem-removed mulberries and the peeled kiwi fruits with clear water, and draining for later use;
s102, putting the mulberries and the kiwi fruits drained in the step S101 into a micro-jet high-pressure homogenizer together according to the weight ratio of 1:7 for high-pressure homogenization treatment, controlling the working pressure to be 100MPa, and taking out a homogenized product for later use;
s2, cryogenic grinding:
putting the homogenized product obtained in the step S1 and a thickening agent in a deep cooling type pulverizer according to the weight ratio of 400:1, pulverizing at the working temperature of-20 ℃, and obtaining mixed powder for later use, wherein the thickening agent is one of konjac powder, pectin, sodium alginate and beta-cyclodextrin;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot, boiling while heating, adding citric acid at a constant speed during boiling, taking out of the pot after boiling for 50min, wherein the addition amount of the citric acid is 0.16% of the weight of the mixed powder;
s4, freeze-drying:
taking out, rapidly cooling in liquid nitrogen for 4min, and freeze-drying in freeze-drying instrument under vacuum degree of 16Pa at-20 deg.C and sublimation temperature of 60 deg.C.
Example 4
The preparation method of the jam freeze-dried powder comprises the following steps:
s1, raw material pretreatment:
s101, washing the stem-removed mulberry with clear water, and draining for later use;
s102, putting the mulberry drained in the step S101 into a micro-jet high-pressure homogenizer for high-pressure homogenization treatment, controlling the working pressure to be 90MPa, and taking out a homogenized product for later use;
s2, cryogenic grinding:
putting the homogenized product obtained in the step S1 and a thickening agent in a weight ratio of 350:1 into a deep-cooling pulverizer for pulverizing at a working temperature of-25 ℃, and obtaining mixed powder for later use, wherein the thickening agent is one of konjac powder, pectin, sodium alginate and beta-cyclodextrin;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot, boiling while heating, adding citric acid at a constant speed during boiling, taking out of the pot after boiling for 40min, wherein the addition amount of the citric acid is 0.13% of the weight of the mixed powder;
s4, freeze-drying:
taking out, rapidly cooling in liquid nitrogen for 3min, and freeze-drying in freeze-drying instrument under vacuum degree of 13Pa at-30 deg.C and sublimation temperature of 55 deg.C.
Example 5
The preparation method of the jam freeze-dried powder comprises the following steps:
s1, raw material pretreatment:
s101, cleaning the peeled kiwi fruits by using clear water, and draining for later use;
s102, putting the drained kiwi fruits in the step S101 into a micro-jet high-pressure homogenizer for high-pressure homogenization treatment, controlling the working pressure to be 90MPa, and taking out homogenized products for later use;
s2, cryogenic grinding:
putting the homogenized product obtained in the step S1 and a thickening agent in a weight ratio of 350:1 into a deep-cooling pulverizer for pulverizing at a working temperature of-25 ℃, and obtaining mixed powder for later use, wherein the thickening agent is one of konjac powder, pectin, sodium alginate and beta-cyclodextrin;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot, boiling while heating, adding citric acid at a constant speed during boiling, taking out of the pot after boiling for 40min, wherein the addition amount of the citric acid is 0.13% of the weight of the mixed powder;
s4, freeze-drying:
taking out, rapidly cooling in liquid nitrogen for 3min, and freeze-drying in freeze-drying instrument under vacuum degree of 13Pa at-30 deg.C and sublimation temperature of 55 deg.C.
Example 6
The preparation method of the jam freeze-dried powder comprises the following steps:
s1, raw material pretreatment:
respectively cleaning the stem-removed mulberry and the peeled kiwi fruit with clear water, and draining for later use;
s2, cryogenic grinding:
putting the drained mulberries and the kiwi fruits in the step S1 and a thickening agent in a weight ratio of 1:6 and 350:1 into a deep-cooling crusher to crush at a working temperature of-25 ℃, and obtaining mixed powder for later use, wherein the thickening agent is one of konjac powder, pectin, sodium alginate and beta-cyclodextrin;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot, boiling while heating, adding citric acid at a constant speed during boiling, taking out of the pot after boiling for 40min, wherein the addition amount of the citric acid is 0.13% of the weight of the mixed powder;
s4, freeze-drying:
taking out, rapidly cooling in liquid nitrogen for 3min, and freeze-drying in freeze-drying instrument under vacuum degree of 13Pa at-30 deg.C and sublimation temperature of 55 deg.C.
Example 7
The preparation method of the jam freeze-dried powder comprises the following steps:
s1, raw material pretreatment:
s101, respectively cleaning the stem-removed mulberries and the peeled kiwi fruits with clear water, and draining for later use;
s102, putting the mulberries and the kiwi fruits drained in the step S101 into a micro-jet high-pressure homogenizer together according to the weight ratio of 1:6 for high-pressure homogenization treatment, controlling the working pressure to be 90MPa, and taking out a homogenized product for later use;
s2, cryogenic grinding:
putting the homogenized product obtained in the step S1 into a cryogenic pulverizer to perform pulverization treatment, wherein the working temperature is-25 ℃, mixed powder is obtained for later use after completion, and the thickening agent is one of konjac powder, pectin, sodium alginate and beta-cyclodextrin;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot to be boiled, heating while stirring, adding a thickening agent while stirring, wherein the addition amount of the thickening agent is 0.29 percent of the mixed powder, adding citric acid at a constant speed during boiling, taking out of the pot after boiling for 40min, and the addition amount of the citric acid is 0.13 percent of the weight of the mixed powder;
s4, freeze-drying:
taking out, rapidly cooling in liquid nitrogen for 3min, and freeze-drying in freeze-drying instrument under vacuum degree of 13Pa at-30 deg.C and sublimation temperature of 55 deg.C.
Example 8
The preparation method of the jam freeze-dried powder comprises the following steps:
s1, raw material pretreatment:
s101, respectively cleaning the stem-removed mulberries and the peeled kiwi fruits with clear water, and draining for later use;
s102, putting the mulberries and the kiwi fruits drained in the step S101 into a micro-jet high-pressure homogenizer together according to the weight ratio of 1:6 for high-pressure homogenization treatment, controlling the working pressure to be 90MPa, and taking out a homogenized product for later use;
s2, cryogenic grinding:
putting the homogenized product obtained in the step S1 and a thickening agent in a weight ratio of 350:1 into a deep-cooling pulverizer for pulverizing at a working temperature of-25 ℃, and obtaining mixed powder for later use, wherein the thickening agent is one of konjac powder, pectin, sodium alginate and beta-cyclodextrin;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot, boiling while heating, adding citric acid at a constant speed during boiling, taking out of the pot after boiling for 40min, wherein the addition amount of the citric acid is 0.13% of the weight of the mixed powder;
s4, freeze-drying:
taking out of the pan, immediately placing in a freeze dryer for vacuum freeze drying, wherein the vacuum degree is 13Pa, the freezing temperature is-30 ℃, and the sublimation temperature is 55 ℃.
In order to compare the technical effects of the application, the jam freeze-dried powder is correspondingly prepared by the methods of the above embodiment 2 and embodiments 4 to 8 respectively, and then the tests of reducing blood sugar and resisting oxidation are carried out. The method specifically comprises the following steps:
1. and (3) testing the oxidation resistance:
1.1 scavenging ability of ABTS + free radicals
And (3) determining by using an ABTS Biyuntian kit:
the determination method comprises the following steps: adding 200 mu L of ABTS working solution into each detection hole of a 96-hole plate, adding 10 mu L of distilled water into a blank control hole, adding 10 mu L of Trolox standard solution with various concentrations into a standard curve detection hole, adding 10 mu L of each group of samples into a sample detection hole, and lightly mixing uniformly; after incubation for 2-6 minutes at room temperature, the absorbance at 734nm was measured.
1.2 scavenging ability of DPPH free radical
0.004g of 1, 1-diphenyl-2-picrylhydrazyl radical (DDPH) was weighed, dissolved in absolute ethanol and made to volume of 100mL, and stored in a brown bottle. 0.025g of 6-hydroxy-2, 5,7, 8-tetramethylchroman-2-carboxylic acid (Trolox) is weighed, dissolved in 20mL of absolute ethanol to prepare a mother liquor of 5mmol/L, and the Trolox mother liquor is diluted to 1000. mu. mol/L, 500. mu. mol/L, 250. mu. mol/L, 125. mu. mol/L, 62.5. mu. mol/L and 31.25. mu. mol/L by the absolute ethanol. The assay wells were 20. mu.L of sample, 180. mu.L of DDPH; the control wells were 20 μ L absolute ethanol, 180 μ L LDDPH; blank control wells were 200 μ L of absolute ethanol. Adding the reaction solution into an enzyme label plate, reacting for 30min in a dark place, and measuring the absorbance in an enzyme label instrument with the measuring wavelength of 517 nm.
Wherein: sample A: adding the sample and the absorbance of DPPH participating in the reaction
Control A: adding absolute ethyl alcohol DPPH to participate in the absorbance of the reaction
Blank A: absorbance after reaction with absolute ethanol alone
1.3 scavenging ability of hydroxyl radical
Measured using the Feton system. Respectively taking 2.5mL of 6mmo1/L ferrous sulfate and 2.5mL of 6mmo1/L hydrogen peroxide, mixing uniformly, adding 7.5mL of 6mmo1/L salicylic acid, mixing uniformly, placing the system in a water bath at 37 ℃ for reaction for 15min, measuring absorbance at the wavelength of 510nm, wherein the absorbance is A0Adding 1mL of sample into the system, reacting in water bath at 37 ℃ for 15min, and measuring the absorbance at the wavelength of 510nm, wherein the absorbance is Ax(ii) a Distilled water was used as a blank control and vitamin C was used as a positive control.
The specific experimental comparative data are shown in the following table 1:
TABLE 1
2. Hypoglycemic Effect test
2.1 establishment of mouse model for type II diabetes mellitus (T2DM)
The mice are placed in a sterile animal room for adaptive feeding for 7 days, the temperature in the animal room is 22 ℃, the relative humidity is about 60 percent, sufficient sterile water and common feed are provided for the mice during feeding, and padding of the mice is replaced in time. After 7 days, randomly selecting 12 mice as a normal group (NC), not performing any treatment, carrying out intraperitoneal injection on 100mg/(kg · bw) streptozotocin (STZ prepared by 0.1mol/L and pH4.4 sodium citrate buffer solution on ice when the rest mice are fasted and are not forbidden for 12 hours, measuring the fasting blood glucose value (FBG) of the mice by a glucometer at 3d and 7d after injection, carrying out injection on 55mg/(kg · bw) STZ after the mice with the FBG less than or equal to 8 mmol/L are fasted and are not forbidden for 12 hours again, measuring the FBG of the mice by the glucometer at 7d after injection, and considering that the T2DM mice are successfully modeled when the FBG is more than or equal to 7.0 mmol/L.
2.2 treatment and grouping of laboratory animals
The method comprises the following steps of randomly dividing T2DM mice into 8 groups, setting 12 mice in each group, and setting a model group (DM), a positive control group (PC) and 6 experimental groups, wherein normal control group and the model control group are filled with normal saline, the positive control group is filled with 50mg/(kg · bw) acarbose, the 6 experimental groups are respectively filled with samples of example 2 and example 4-8, wherein the content of jam freeze-dried powder is 230mg/(kg · bw), and the experimental period is 35 d. Different parts of the mice are numbered by picric acid (prepared by using a proper amount of absolute ethyl alcohol), so that the condition of each mouse can be conveniently and accurately recorded in the experimental process. In the experimental process, sufficient sterile water and clean sterile padding are provided for the mice, the mice are subjected to intragastric administration at regular intervals every day, and the FBGs are detected every 7 days.
2.3 measurement of glucose tolerance
After the mice are continuously treated for 35 days, the mice are fasted for 12 hours without water prohibition, glucose tolerance (OGTT) of the mice of each group is measured, 2g/(kg · bw) of glucose is perfused into the mice, blood sugar values of the mice are respectively measured for 0min, 30min, 60min and 120min, blood is taken by a tail-cutting method, the blood sugar values are measured by a glucometer, and the area under the blood sugar curve (AUC) is calculated.
Wherein a is a blood glucose level of 0min, b is a blood glucose level of 30min, c is a blood glucose level of 60min, and d is a blood glucose level of 120 min.
As can be obtained from the figures 1-3, the jam freeze-dried powder prepared by the method has obvious antioxidant activity, has an improvement effect on the glucose tolerance of diabetic mice, and has an obvious effect.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.
Claims (9)
1. The jam freeze-dried powder is characterized by comprising the following steps:
s1, raw material pretreatment:
s101, respectively cleaning the stem-removed mulberries and the peeled kiwi fruits with clear water, and draining for later use;
s102, putting the mulberry and the kiwi fruit which are drained in the step S101 into a micro-jet high-pressure homogenizer together according to the weight ratio of 1: 5-7 for high-pressure homogenization treatment, and taking out a homogenized product for later use;
s2, cryogenic grinding:
putting the homogenized product obtained in the step S1 and a thickening agent into a deep-cooling type pulverizer for pulverizing, and obtaining mixed powder for later use after the pulverization is finished;
s3, boiling:
putting the mixed powder obtained in the step S2 and water into a pot for boiling while heating and stirring, adding citric acid at a constant speed during boiling, and taking out of the pot after completion;
s4, freeze-drying:
and (4) taking the mixture out of the pot, immediately placing the mixture in liquid nitrogen for quick cooling, and then placing the mixture in a freeze dryer for vacuum freeze drying.
2. The jam freeze-dried powder according to claim 1, wherein the working pressure is controlled to be 80 to 100MPa during the high-pressure homogenization treatment in the step S102.
3. The jam freeze-dried powder according to claim 1, wherein the thickener in the step S2 is one of konjac powder, pectin, sodium alginate and beta-cyclodextrin.
4. The jam freeze-dried powder according to claim 1, wherein the weight ratio of the thickening agent to the homogenized product in the step S2 is 1: 300-400.
5. The freeze-dried jam powder according to claim 1, wherein the working temperature of a pulverizer is controlled to be-30 to-20 ℃ during the pulverizing treatment in the step S2.
6. The freeze-dried jam powder of claim 1, wherein the citric acid in the water in the step S3 is added in an amount of 0.1-0.16% by weight of the mixed powder.
7. The jam freeze-dried powder according to claim 1, wherein the boiling time in the step S3 is 30-50 min.
8. The freeze-dried jam powder of claim 1, wherein the time for rapid cooling in the step S4 is 2-4 min.
9. The jam freeze-dried powder according to claim 1, wherein the technical parameters of the vacuum freeze-drying in the step S4 are as follows: the vacuum degree is 10-16 Pa, the freezing temperature is-40 to-20 ℃, and the sublimation temperature is 50-60 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043430A (en) * | 2018-08-17 | 2018-12-21 | 界首市鑫康家庭农场 | A kind of preparation method of the mulberry jam of unique flavor |
| CN113456753A (en) * | 2021-07-15 | 2021-10-01 | 邵阳学院 | Polygonatum sibiricum paste composition and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043430A (en) * | 2018-08-17 | 2018-12-21 | 界首市鑫康家庭农场 | A kind of preparation method of the mulberry jam of unique flavor |
| CN113456753A (en) * | 2021-07-15 | 2021-10-01 | 邵阳学院 | Polygonatum sibiricum paste composition and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191589A (en) * | 2022-05-23 | 2022-10-18 | 仲恺农业工程学院 | Method for preparing light-sweet milk-based cocoa-chestnut sauce |
| CN115191589B (en) * | 2022-05-23 | 2023-05-09 | 仲恺农业工程学院 | Method for preparing light sweet milk-based cocoa chestnut sauce |
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