CN114343144B - Method for improving hygroscopicity of jujube powder - Google Patents
Method for improving hygroscopicity of jujube powder Download PDFInfo
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Abstract
The invention discloses a method for improving hygroscopicity of jujube powder, which belongs to the technical field of food processing, and particularly relates to a method for mixing jujube powder and a moisture absorption improver in a liquid reagent to form a slurry, and drying and crushing the slurry to obtain composite jujube powder; the moisture absorption improver at least comprises date pit powder, and contains maltose-based cyclodextrin and beta-apodaunorubic acid ethyl ester; the liquid reagent is distilled water. The invention adopts the maltosyl cyclodextrin and the beta-apodaunorubic acid ethyl ester as the moisture absorption improver to be mixed with the jujube powder and the jujube core powder to prepare the jujube powder product, and the jujube powder product has good fluidity; the moisture absorption rate of the jujube powder product is gradually increased when the humidity is 30% -60%, and the moisture absorption rate is rapidly increased when the humidity is higher than 60% -80%; the equilibrium hygroscopicity of the jujube powder product is reduced, and the equilibrium dry basis water absorption is 3.62-14.81%; the caking property of the jujube powder product is reduced, and the caking degree is 0.01-100.00%.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for improving hygroscopicity of jujube powder.
Background
Date is native to China, has been 4000 years old, and is widely consumed in more than 30 countries worldwide. Fructus Jujubae contains rich nutrients such as polysaccharide, vitamin C, cyclic adenosine monophosphate, and phenols. However, fresh jujube fruits have a high moisture content (75-80%) and are very perishable after harvesting, which is detrimental to long-term transportation and storage. Therefore, a large amount of jujubes are dried, except for a part of the jujubes which are fresh. Wherein the fructus Jujubae powder is one of dry fructus Jujubae products, and can be used as additive for various foods. However, the drying process may result in the formation of porous, amorphous jujube powders, which are prone to caking. The dried fruit is typically in an amorphous state, and as the ambient water activity increases or the moisture content of the sample increases, the glass transition temperature of the mass decreases, and the mass gradually transitions from a glassy state to a rubbery state, resulting in hygroscopic caking of the mass. Caking is a serious problem in the powdered food industry, as it can negatively impact food processing and handling and shelf life. At present, the method for improving the moisture absorption of powder is mainly to add a high molecular weight compound to raise the overall glass transition temperature to achieve the aim of reducing the moisture absorption of the powder, or to add an anti-caking agent such as calcium stearate, magnesium stearate and silicon dioxide to the powder to prevent the powder from caking.
In the process of making jujube powder, jujube seeds are generally regarded as waste to be discarded, are rich in polyphenols and flavonoid substances, are not fully utilized, and also cause environmental pollution. According to the data record, the jujube pits have the effects of detoxifying, healing sores, promoting the production of body fluid to quench thirst, promoting digestion, moistening intestinal tracts and having higher medicinal value. At present, less researches are carried out on the jujube pit powder, mainly the composition of the components of the jujube pit powder is researched, and the researches on adding the jujube pit powder into the jujube pit powder are not found yet.
Disclosure of Invention
The invention aims to provide a method for improving the hygroscopicity of jujube powder, which has good powder flowability, reduced equilibrium hygroscopicity, reduced hygroscopicity and good caking resistance.
The technical scheme adopted by the invention for achieving the purpose is as follows:
a method for improving hygroscopicity of jujube powder, comprising: mixing jujube powder and a moisture absorption improver in a liquid reagent to form a slurry, and drying and crushing to obtain composite jujube powder; the moisture absorption improver at least comprises jujube core powder; the liquid reagent is distilled water. According to the invention, the jujube core powder is introduced into the jujube powder to prepare the jujube powder product, so that the advantages of the jujube powder and the jujube core powder can be exerted, the jujube powder product has good fluidity, reduced hygroscopicity and good anti-caking property.
Preferably, the method of drying is freeze drying.
Preferably, the jujube seed powder is used in an amount of 1-9999wt% of the jujube powder.
Preferably, the jujube powder is ultrafine crushed jujube powder with the particle size of less than 20 mu m.
Preferably, the jujube core powder is sieved by a 60-100 mesh sieve.
Preferably, fresh winter jujube is selected in the preparation of the jujube powder, fruits which are uniform in size, consistent in maturity and free of obvious lesions are selected, cleaned and stoned, precooled at-30 ℃ to-40 ℃ for 12-36 h, dried jujube is obtained by vacuum freeze drying, and the obtained dried jujube is crushed to obtain the jujube powder. The particle diameter of the jujube powder is less than 20 mu m.
Preferably, in the preparation of the jujube pit powder, the remained jujube pit powder in the step S1 is collected, the pulp of the jujube pit is removed, the jujube pit is cleaned, the surface excessive moisture is removed, the dried jujube pit is obtained by drying 12-36 h at the temperature of 40-60 ℃, and then the dried jujube pit is crushed and sieved, so that the jujube pit powder is obtained.
Preferably, in the preparation of the composite jujube powder, the jujube powder and the jujube core powder are mixed to obtain mixed jujube powder, the mixed jujube powder is added into distilled water, ultrasonic dispersion treatment is carried out for 5-30 min to obtain jujube pulp, precooling is carried out at a temperature of minus 30 ℃ to minus 40 ℃ for 12-36 h, then vacuum freeze drying, crushing and sieving are carried out, and the composite jujube powder with low hygroscopicity is obtained.
More preferably, in the preparation of the composite jujube powder, the mass percentage of the mixed jujube powder in the jujube pulp is 20-35wt%.
More preferably, in the preparation of the composite jujube powder, the ratio of the jujube powder to the jujube core powder in the mixed jujube powder is 1: the mass ratio of 0.1-10 is mixed for use.
Preferably, in the preparation of the composite jujube powder, the jujube powder and the jujube core powder are mixed to obtain mixed jujube powder, and then the maltodextrin and the beta-apoDauci Sativae acid ethyl ester are added to prepare the composite jujube powder. The invention discovers that after the maltodextrin and the beta-apodaunorubic acid ethyl ester are mixed with the jujube kernel powder and are used for preparing the jujube powder product, the equilibrium hygroscopicity of the jujube powder product can be effectively reduced, the moisture absorption rate of the jujube powder product is reduced, and the caking degree of the jujube powder product is reduced.
More preferably, in the preparation of the compound jujube powder, the usage amount of the maltosyl cyclodextrin is 0.7-3wt% of the mixed jujube powder.
More preferably, in the preparation of the composite jujube powder, the usage amount of the beta-apodaunorubic acid ethyl ester is 0.3-3wt% of the mixed jujube powder.
Preferably, the moisture absorption improver is date pit powder, maltodextrin and beta-apodaunorubic acid ethyl ester.
More preferably, the maltosyl cyclodextrin is produced from maltose and beta-cyclodextrin under the action of a reactive enzyme, which is pullulanase.
More preferably, in the preparation of the maltosyl cyclodextrin, maltose is mixed with beta-cyclodextrin, deionized water is added, stirring is carried out for 20-60 min at the temperature of 50-70 ℃, the pH is regulated to 3-5, a reaction enzyme is added at the temperature of 30-80 ℃, the reaction is carried out for 12-48 h, and after the reaction is completed, the enzyme is inactivated at high temperature, and freeze drying is carried out, thus obtaining the maltosyl cyclodextrin.
Still more preferably, in the preparation of the maltosyl cyclodextrin, maltose is used in an amount of 60 to 180% by weight of the beta-cyclodextrin.
Still more preferably, in the preparation of the maltosyl cyclodextrin, the beta-cyclodextrin is used in an amount of 20 to 60% by weight of deionized water.
Still more preferably, in the preparation of the maltosyl cyclodextrin, the reactive enzyme is pullulanase and the amount of enzyme used is 200 to 600U per gram of beta-cyclodextrin.
More preferably, 6-methylcoumarin can be added in the preparation of the composite jujube powder. The invention further discovers that under the condition that the jujube kernel powder, the maltosyl cyclodextrin and the beta-apodaunorubic acid ethyl ester are used, the equilibrium hygroscopicity of the jujube powder product can be effectively reduced, the moisture absorption rate of the jujube powder product can be reduced, and the caking degree of the jujube powder product can be reduced after a small amount of 6-methylcoumarin is added.
Still more preferably, in the preparation of the composite jujube powder, the 6-methylcoumarin is used in an amount of 0.2-1.2wt% of the mixed jujube powder.
The invention discloses jujube powder prepared by the method.
The invention discloses application of maltosyl cyclodextrin and beta-apodaunorubic acid ethyl ester in preparing low-moisture-absorption and anti-caking jujube powder.
The invention adopts the maltosyl cyclodextrin and the beta-apodaunorubic acid ethyl ester as the moisture absorption improver to be mixed with the jujube powder and the jujube core powder to prepare the composite jujube powder, thus having the following beneficial effects: the jujube powder product has good fluidity; the moisture absorption rate of the jujube powder product is gradually increased when the humidity is 30% -60%, and the moisture absorption rate is rapidly increased when the humidity is higher than 60% -80%; the equilibrium hygroscopicity of the jujube powder product is reduced, and the equilibrium dry basis water absorption is 3.62-14.81%; the caking property of the jujube powder product is reduced, and the caking degree is 0.01-100.00%. Therefore, the invention is a method for improving the hygroscopicity of the jujube powder, which has good powder flowability, reduced equilibrium hygroscopicity, reduced hygroscopicity and good caking resistance.
Drawings
FIG. 1 is a graph of the solubility of a jujube powder product;
FIG. 2 is a plot of the bulk density of the jujube powder product;
FIG. 3 is a tap density plot of a jujube powder product;
FIG. 4 is a sliding angle diagram of the jujube powder product;
FIG. 5 is a graph of moisture absorption at different humidities of the jujube powder product;
FIG. 6 is a graph of the moisture absorption rate of a jujube powder product;
FIG. 7 is a plot of equilibrium dry basis water absorption for a jujube powder product;
FIG. 8 is a graph of caking of a jujube powder product.
Detailed Description
The technical scheme of the invention is further described in detail below with reference to the specific embodiments and the attached drawings:
example 1:
an improvement method of the hygroscopicity of jujube powder,
s1, preparing jujube powder: selecting fresh winter jujube, selecting fruits with uniform size, consistent maturity and no obvious disease spots, cleaning, removing cores, pre-cooling 24-h at minus 40 ℃, vacuum freeze-drying to obtain dried jujube, and pulverizing the obtained dried jujube to obtain jujube powder. The particle diameter of the jujube powder is less than 20 mu m.
The vacuum freeze drying procedure was: -40 ℃,4 h; -30 ℃,4, h; -20 ℃,4 h; -10 ℃,7 h; 0. DEG C, 7 h; 10. DEG C, 7 h; 20. DEG C, 7 h; 30. DEG C, 8 h (vacuum degree 5 Pa, cold trap temperature-60 ℃).
The crushing procedure is as follows: crushing the freeze-dried jujubes in a high-speed universal crusher for 10 s, repeating the steps for three times at intervals of 3 minutes each time, and sieving the crushed jujubes with a 60-mesh sieve to obtain common crushed jujube powder; adding the common powder into a high-energy nanometer impact mill, and pulverizing 6 h (rotation speed 380 r/min, pulverizing cavity temperature 20 ℃) to obtain superfine pulverized fructus Jujubae powder with particle diameter less than 20 μm.
S2, preparing jujube kernel powder: collecting the remained date pit obtained by pulverizing in the step S1, removing pulp of the date pit, cleaning, removing superfluous water on the surface, drying 24-h at 50 ℃ to obtain dry date pit, pulverizing the dry date pit, and sieving with a 100-mesh sieve to obtain date pit powder.
The crushing procedure is as follows: the dried jujube cores were crushed in a high-speed universal crusher for 10 s, repeated three times at 3 min intervals.
S3, preparing composite jujube powder: mixing fructus Jujubae powder with semen Ziziphi Spinosae powder to obtain mixed fructus Jujubae powder, adding into distilled water, ultrasonic dispersing for 10 min to obtain fructus Jujubae slurry, pre-cooling at-40deg.C for 24 h, vacuum freeze drying, pulverizing, and sieving with 100 mesh sieve to obtain low hygroscopicity compound fructus Jujubae powder. The mass percentage of the mixed jujube powder in the jujube pulp is 20wt%, and the ratio of the jujube powder to the jujube core powder in the mixed jujube powder is 1: the mass ratio of 0.25 was mixed.
The vacuum freeze drying procedure was: -40 ℃,2 h; -30 ℃,4, h; -20 ℃,4 h; -10 ℃,7 h; 0. DEG C, 7 h; 10. DEG C, 7 h; 20. DEG C, 7 h; 30. DEG C, 8 h (vacuum degree 5 Pa, cold trap temperature-60 ℃).
Example 2:
an improvement method of the hygroscopicity of jujube powder,
the difference between this example and example 1 is that in the preparation of the composite jujube powder, the ratio of jujube powder to jujube core powder in the mixed jujube powder is 1: the mass ratio of 0.67 was mixed.
Example 3:
an improvement method of the hygroscopicity of jujube powder,
the difference between this example and example 1 is that in the preparation of the composite jujube powder, the ratio of jujube powder to jujube core powder in the mixed jujube powder is 1: the mass ratio of 1.5 is mixed and used.
Example 4:
an improvement method of the hygroscopicity of jujube powder,
the difference between this example and example 1 is that in the preparation of the composite jujube powder, the ratio of jujube powder to jujube core powder in the mixed jujube powder is 1:4 by mass ratio.
Example 5:
a method for preparing fructus Jujubae powder without semen Ziziphi Spinosae powder,
s1, preparing jujube powder: selecting fresh winter jujube, selecting fruits with uniform size, consistent maturity and no obvious disease spots, cleaning, removing cores, pre-cooling 24-h at minus 40 ℃, vacuum freeze-drying to obtain dried jujube, and pulverizing the obtained dried jujube to obtain jujube powder. The particle diameter of the jujube powder is less than 20 mu m.
The vacuum freeze drying procedure was: -40 ℃,4 h; -30 ℃,4, h; -20 ℃,4 h; -10 ℃,7 h; 0. DEG C, 7 h; 10. DEG C, 7 h; 20. DEG C, 7 h; 30. DEG C, 8 h (vacuum degree 5 Pa, cold trap temperature-60 ℃).
The crushing procedure is as follows: crushing the freeze-dried jujubes in a high-speed universal crusher for 10 s, repeating the steps for three times at intervals of 3 minutes each time, and sieving the crushed jujubes with a 60-mesh sieve to obtain common crushed jujube powder; adding the common powder into a high-energy nanometer impact mill, and pulverizing 6 h (rotation speed 380 r/min, pulverizing cavity temperature 20 ℃) to obtain superfine pulverized fructus Jujubae powder with particle diameter less than 20 μm.
S2, preparing jujube powder without jujube core powder: adding the jujube powder into distilled water, performing ultrasonic dispersion treatment for 10 min to obtain jujube pulp, pre-cooling at-40 ℃ for 24 h, vacuum freeze-drying, pulverizing, and sieving with 100 mesh sieve to obtain jujube powder without jujube core powder. The weight percentage of the jujube powder in the jujube pulp is 20wt%.
The vacuum freeze drying procedure was: -40 ℃,2 h; -30 ℃,4, h; -20 ℃,4 h; -10 ℃,7 h; 0. DEG C, 7 h; 10. DEG C, 7 h; 20. DEG C, 7 h; 30. DEG C, 8 h (vacuum degree 5 Pa, cold trap temperature-60 ℃).
Example 6:
a method for preparing date pit powder without date powder,
s1, preparing jujube kernel powder: collecting the remained date pit obtained by pulverizing in the step S1, removing pulp of the date pit, cleaning, removing superfluous water on the surface, drying 24-h at 50 ℃ to obtain dry date pit, pulverizing the dry date pit, and sieving with a 100-mesh sieve to obtain date pit powder.
The crushing procedure is as follows: the dried jujube cores were crushed in a high-speed universal crusher for 10 s, repeated three times at 3 min intervals.
S2, preparing jujube kernel powder without jujube powder: adding the jujube core powder into distilled water, performing ultrasonic dispersion treatment for 10 min to obtain jujube core slurry, pre-cooling at-40 ℃ for 24 h, vacuum freeze-drying, pulverizing, and sieving with 100 mesh sieve to obtain jujube core powder without jujube powder. The weight percentage of the jujube pit powder in the jujube pit pulp is 20wt%.
The vacuum freeze drying procedure was: -40 ℃,2 h; -30 ℃,4, h; -20 ℃,4 h; -10 ℃,7 h; 0. DEG C, 7 h; 10. DEG C, 7 h; 20. DEG C, 7 h; 30. DEG C, 8 h (vacuum degree 5 Pa, cold trap temperature-60 ℃).
Example 7:
an improvement method of the hygroscopicity of jujube powder,
s1, preparing jujube powder: selecting fresh winter jujube, selecting fruits with uniform size, consistent maturity and no obvious disease spots, cleaning, removing cores, pre-cooling 24-h at minus 40 ℃, vacuum freeze-drying to obtain dried jujube, and pulverizing the obtained dried jujube to obtain jujube powder. The particle diameter of the jujube powder is less than 20 mu m.
The vacuum freeze drying procedure was: -40 ℃,4 h; -30 ℃,4, h; -20 ℃,4 h; -10 ℃,7 h; 0. DEG C, 7 h; 10. DEG C, 7 h; 20. DEG C, 7 h; 30. DEG C, 8 h (vacuum degree 5 Pa, cold trap temperature-60 ℃).
The crushing procedure is as follows: crushing the freeze-dried jujubes in a high-speed universal crusher for 10 s, repeating the steps for three times at intervals of 3 minutes each time, and sieving the crushed jujubes with a 60-mesh sieve to obtain common crushed jujube powder; adding the common powder into a high-energy nanometer impact mill, and pulverizing 6 h (rotation speed 380 r/min, pulverizing cavity temperature 20 ℃) to obtain superfine pulverized fructus Jujubae powder with particle diameter less than 20 μm.
S2, preparing jujube kernel powder: collecting the remained date pit obtained by pulverizing in the step S1, removing pulp of the date pit, cleaning, removing superfluous water on the surface, drying 24-h at 50 ℃ to obtain dry date pit, pulverizing the dry date pit, and sieving with a 100-mesh sieve to obtain date pit powder.
The crushing procedure is as follows: the dried jujube cores were crushed in a high-speed universal crusher for 10 s, repeated three times at 3 min intervals.
S3, preparing maltodextrin: mixing maltose with beta-cyclodextrin, adding deionized water, stirring at 60deg.C for 30 min, adjusting pH to 4, adding reactive enzyme at 50deg.C, reacting for 24 h, inactivating enzyme at high temperature, and lyophilizing to obtain maltosyl cyclodextrin. The maltose is 120wt% of beta-cyclodextrin, the beta-cyclodextrin is 40wt% of deionized water, the reaction enzyme is pullulanase, and the enzyme is 400U/g beta-cyclodextrin.
S4, preparing composite jujube powder: mixing jujube powder with jujube core powder to obtain mixed jujube powder, adding the mixed jujube powder, maltodextrin and beta-apodaunorubic acid ethyl ester into distilled water, carrying out ultrasonic dispersion treatment for 10 min to obtain jujube pulp, precooling at-40 ℃ for 24-h, then carrying out vacuum freeze drying, crushing, and sieving with a 100-mesh sieve to obtain the low-hygroscopicity composite jujube powder. The mass percentage of the mixed jujube powder in the jujube pulp is 20wt%, and the ratio of the jujube powder to the jujube core powder in the mixed jujube powder is 1: the mass ratio of 0.25 is mixed for use; the usage amount of the maltosyl cyclodextrin is 0.9 weight percent of the mixed jujube powder, and the usage amount of the beta-apodaunorubic acid ethyl ester is 0.5 weight percent of the mixed jujube powder.
The vacuum freeze drying procedure was: -40 ℃,2 h; -30 ℃,4, h; -20 ℃,4 h; -10 ℃,7 h; 0. DEG C, 7 h; 10. DEG C, 7 h; 20. DEG C, 7 h; 30. DEG C, 8 h (vacuum degree 5 Pa, cold trap temperature-60 ℃).
Example 8:
an improvement method of the hygroscopicity of jujube powder,
the difference between this example and example 7 is that the amount of maltodextrin used in the preparation of the composite jujube powder was 2.6wt% of the mixed jujube powder, and the amount of ethyl beta-apodauonate was 2.1wt% of the mixed jujube powder.
Example 9:
an improvement method of the hygroscopicity of jujube powder,
s1, preparing jujube powder: selecting fresh winter jujube, selecting fruits with uniform size, consistent maturity and no obvious disease spots, cleaning, removing cores, pre-cooling 24-h at minus 40 ℃, vacuum freeze-drying to obtain dried jujube, and pulverizing the obtained dried jujube to obtain jujube powder. The particle diameter of the jujube powder is less than 20 mu m.
The vacuum freeze drying procedure was: -40 ℃,4 h; -30 ℃,4, h; -20 ℃,4 h; -10 ℃,7 h; 0. DEG C, 7 h; 10. DEG C, 7 h; 20. DEG C, 7 h; 30. DEG C, 8 h (vacuum degree 5 Pa, cold trap temperature-60 ℃).
The crushing procedure is as follows: crushing the freeze-dried jujubes in a high-speed universal crusher for 10 s, repeating the steps for three times at intervals of 3 minutes each time, and sieving the crushed jujubes with a 60-mesh sieve to obtain common crushed jujube powder; adding the common powder into a high-energy nanometer impact mill, and pulverizing 6 h (rotation speed 380 r/min, pulverizing cavity temperature 20 ℃) to obtain superfine pulverized fructus Jujubae powder with particle diameter less than 20 μm.
S2, preparing jujube kernel powder: collecting the remained date pit obtained by pulverizing in the step S1, removing pulp of the date pit, cleaning, removing superfluous water on the surface, drying 24-h at 50 ℃ to obtain dry date pit, pulverizing the dry date pit, and sieving with a 100-mesh sieve to obtain date pit powder.
The crushing procedure is as follows: the dried jujube cores were crushed in a high-speed universal crusher for 10 s, repeated three times at 3 min intervals.
S3, preparing maltodextrin: mixing maltose with beta-cyclodextrin, adding deionized water, stirring at 60deg.C for 30 min, adjusting pH to 4, adding reactive enzyme at 50deg.C, reacting for 24 h, inactivating enzyme at high temperature, and lyophilizing to obtain maltosyl cyclodextrin. The maltose is 120wt% of beta-cyclodextrin, the beta-cyclodextrin is 40wt% of deionized water, the reaction enzyme is pullulanase, and the enzyme is 400U/g beta-cyclodextrin.
S4, preparing composite jujube powder: mixing jujube powder with jujube core powder to obtain mixed jujube powder, adding the mixed jujube powder, maltodextrin and beta-apodaunorubic acid ethyl ester into distilled water, adding 6-methylcoumarin, performing ultrasonic dispersion treatment for 10 min to obtain jujube pulp, pre-cooling at-40 ℃ for 24-h, performing vacuum freeze drying, crushing, and sieving with a 100-mesh sieve to obtain the low-hygroscopicity composite jujube powder. The mass percentage of the mixed jujube powder in the jujube pulp is 20wt%, and the ratio of the jujube powder to the jujube core powder in the mixed jujube powder is 1: the mass ratio of 0.25 is mixed for use; in the preparation of the composite jujube powder, the usage amount of the maltosyl cyclodextrin is 2.6wt% of the mixed jujube powder, and the usage amount of the beta-apoDauci acid ethyl ester is 2.1wt% of the mixed jujube powder; the usage amount of 6-methylcoumarin is 0.4wt% of the mixed jujube powder.
The vacuum freeze drying procedure was: -40 ℃,2 h; -30 ℃,4, h; -20 ℃,4 h; -10 ℃,7 h; 0. DEG C, 7 h; 10. DEG C, 7 h; 20. DEG C, 7 h; 30. DEG C, 8 h (vacuum degree 5 Pa, cold trap temperature-60 ℃).
Example 10:
an improvement method of the hygroscopicity of jujube powder,
the difference between this example and example 9 is that the amount of 6-methylcoumarin used in the preparation of the composite jujube powder was 0.9wt% of the mixed jujube powder.
Comparative example 1:
this comparative example differs from example 8 only in that ethyl beta-apodauonate was not used in the preparation of the composite jujube powder.
Comparative example 2:
this comparative example differs from example 8 only in that no maltosyl cyclodextrin was used in the preparation of the composite jujube powder.
Test example 1:
1. powder property analysis
Test sample: jujube powder products prepared in examples 1-10 and comparative examples 1-2.
The jujube powder product used in the invention can refer to pure jujube powder, pure jujube core powder and various composite jujube powder, and the specific meaning needs to be understood in connection with the context.
The solubility of the jujube powder product prepared by the method is shown in fig. 1, wherein A is example 1, B is example 2, C is example 3, D is example 4, E is example 5, F is example 6, G is example 7,H, example 8,I is example 9,J is example 10, K is comparative example 1, L is comparative example 2, the solubility of the jujube powder product prepared by example 1 is 59.26%, the solubility of the jujube powder product prepared by example 2 is 44.64%, the solubility of the jujube powder product prepared by example 3 is 30.76%, the solubility of the jujube powder product prepared by example 4 is 16.54%, the solubility of the jujube powder product prepared by example 5 is 74.35%, the solubility of the jujube powder product prepared by example 6 is 2.46%, which indicates that jujube core powder is almost insoluble in water and is mainly dispersed in the jujube powder, and the fluidity of the jujube powder product is effectively improved along with the addition of the jujube core powder; the date powder products prepared in examples 7-10 and comparative examples 1-2 of the present invention were substantially comparable in solubility to the date powder product obtained in example 1, indicating that the solubility was not greatly changed after the addition of maltosyl cyclodextrin and/or ethyl beta-apodauonate to the date powder product, and that the use of 6-methylcoumarin also did not greatly affect the date powder product.
The bulk density of the jujube powder product prepared by the invention is shown in fig. 2, wherein A is example 1, B is example 2, C is example 3, D is example 4, E is example 5, F is example 6, G is example 7,H, example 8,I is example 9,J is example 10, K is comparative example 1, L is comparative example 2, wherein the bulk density of the jujube powder product prepared by example 1 is 0.56 g/mL, the bulk density of the jujube powder product prepared by example 2 is 0.52 g/mL, the bulk density of the jujube powder product prepared by example 3 is 0.51 g/mL, the bulk density of the jujube powder product prepared by example 4 is 0.49 g/mL, the bulk density of the jujube powder product prepared by example 5 is 0. 0.63 g/mL, the bulk density of the jujube powder product prepared by example 6 is 0.47 g/mL, and the bulk density of the jujube core powder is small, and the addition of the core powder can reduce the bulk density of the jujube powder product; the date powder products prepared in examples 7-10 and comparative examples 1-2 of the present invention were substantially equivalent in bulk density to the date powder product obtained in example 1, indicating that the bulk density was not greatly changed after the addition of maltosyl cyclodextrin and/or ethyl beta-apodauonate to the date powder product, and that the use of 6-methylcoumarin also did not greatly affect the bulk density of the date powder product.
The tap density of the jujube powder product prepared by the method is shown in fig. 3, wherein A is example 1, B is example 2, C is example 3, D is example 4, E is example 5, F is example 6, G is example 7,H, example 8,I is example 9,J is example 10, K is comparative example 1, L is comparative example 2, the tap density of the jujube powder product prepared by example 1 is 0.81 g/mL, the tap density of the jujube powder product prepared by example 2 is 0.76 g/mL, the tap density of the jujube powder product prepared by example 3 is 0.72 g/mL, the tap density of the jujube powder product prepared by example 4 is 0.67 g/mL, the tap density of the jujube powder product prepared by example 5 is 0.85 g/mL, the tap density of the jujube powder product prepared by example 6 is 0.61 g/mL, and the tap density of the jujube core powder is small, and the tap density of the jujube powder can be reduced when the jujube powder is added into the jujube powder product; the tap densities of the jujube powder products prepared in examples 7-10 and comparative examples 1-2 of the present invention are substantially equivalent to those of the jujube powder product obtained in example 1, indicating that the tap densities do not change much after the addition of maltodextrin and/or ethyl beta-apodauonate to the jujube powder product, and the use of 6-methylcoumarin has a similar effect on the tap densities of the jujube powder product.
The sliding angles of the jujube powder products prepared by the invention are shown in fig. 4, wherein A is example 1, B is example 2, C is example 3, D is example 4, E is example 5, F is example 6, G is example 7,H, example 8,I is example 9,J is example 10, K is comparative example 1, L is comparative example 2, the sliding angle of the jujube powder products prepared by example 1 is 56.03 degrees, the sliding angle of the jujube powder products prepared by example 2 is 47.31 degrees, the sliding angle of the jujube powder products prepared by example 3 is 45.12 degrees, the sliding angle of the jujube powder products prepared by example 4 is 40.66 degrees, the sliding angle of the jujube powder products prepared by example 5 is 63.11 degrees, the sliding angle of the jujube powder products prepared by example 6 is 37.73 degrees, which indicates that the sliding angle of jujube core powder is small, and the sliding angle of the jujube core powder can be reduced when the jujube core powder is added to the jujube powder products; the sliding angles of the jujube powder products prepared in examples 7-10 and comparative examples 1-2 of the present invention were substantially equivalent to those of the jujube powder product obtained in example 1, indicating that the sliding angle was not changed much after the addition of maltosyl cyclodextrin and/or ethyl beta-apodauonate to the jujube powder product, and the use of 6-methylcoumarin had a similar effect on the sliding angle of the jujube powder product.
The jujube powder product prepared by the invention has good fluidity.
2. Moisture absorption test
Test sample: jujube powder products prepared in examples 1-10 and comparative examples 1-2.
The hygroscopic protocol was as follows: accurately weigh 1 g the sample, place it in a weighed 35 mm diameter glass petri dish, and then place it in a desiccator of specified humidity. Then, the desiccator was placed in a constant temperature incubator at 25℃so that the sample was hygroscopic 24. 24 h, and the sample was weighed.
The moisture absorption rate test result of 24 h of the jujube powder product prepared in the embodiment 7 of the invention is shown in figure 5 when the humidity is 20%, 30%, 40%, 50%, 60%, 70% and 80%, the moisture absorption rate of the jujube powder product is gently increased under the humidity condition of 20% -60%, and the moisture absorption rate is rapidly increased after the humidity is higher than 60%, so that the jujube powder product has a better preservation effect under the humidity condition of 20% -60%.
The moisture absorption rate of the jujube powder product prepared by the invention is shown in fig. 6, wherein the moisture absorption rate of 24-h is 60%, A is example 1, B is example 2, C is example 3, D is example 4, E is example 5, F is example 6, G is example 7,H, example 8,I is example 9,J, example 10, K is comparative example 1, L is comparative example 2, the moisture absorption rate of the jujube powder product prepared by example 1 is 13.81%, the moisture absorption rate of the jujube powder product prepared by example 2 is 10.79%, the moisture absorption rate of the jujube powder product prepared by example 3 is 7.56%, the moisture absorption rate of the jujube powder product prepared by example 4 is 4.52%, the moisture absorption rate of the jujube powder product prepared by example 5 is 16.44%, the moisture absorption rate of the jujube powder product prepared by example 6 is 0.03%, which indicates that the moisture absorption rate of jujube core powder is small, and the moisture absorption rate of jujube core powder can be reduced by adding the jujube core powder into jujube powder; the moisture absorption rate of the jujube powder product prepared in example 7 is 11.84%, the moisture absorption rate of the jujube powder product prepared in example 8 is 11.16%, examples 7-8 are compared with example 1, which shows that the moisture absorption rate of the jujube powder product obtained by adding the maltodextrin and the beta-apoDauci Sativae acid ethyl ester is reduced when the jujube powder product is prepared, and compared with example 1, the moisture absorption rate of the jujube powder product prepared in example 8 is reduced by 19.19%, which shows that the co-use of the maltodextrin and the beta-apoDauci acid ethyl ester has the effect of reducing the moisture absorption rate of the jujube powder product; example 8 shows that the effect of the combination of maltosyl cyclodextrin and ethyl beta-apodauonate is better than that of either maltosyl cyclodextrin or ethyl beta-apodauonate alone compared to comparative examples 1-2; the moisture absorption rate of the jujube powder product prepared in example 9 was 10.75%, the moisture absorption rate of the jujube powder product prepared in example 10 was 10.22%, and examples 9 to 10 compared with example 8 show that the moisture absorption rate of the jujube powder product obtained after further preparing the jujube powder product with 6-methylcoumarin was reduced by 8.42% compared with the moisture absorption rate of the jujube powder product prepared in example 8.
The moisture absorption rate of the jujube powder product prepared by the invention is gently increased when the humidity is 30% -60%, and the moisture absorption rate is rapidly increased when the humidity is higher than 60% -80%.
3. Dry basis moisture content test
Test sample: the jujube powder products prepared in examples 1-10 and comparative examples 1-2 were subjected to moisture absorption test and reached moisture absorption equilibrium.
Moisture absorption test: accurately weigh 1 g the sample, place it in a weighed 35 mm diameter glass petri dish, and then place it in a desiccator of specified humidity. Then, the dryer is placed in a constant temperature incubator at 25 ℃ to enable the samples to reach moisture absorption balance under different humidity, the weight of the samples is measured every 24 h, and the weight difference between two consecutive times is less than 1 mg, namely the moisture absorption balance. And drying the sample after moisture absorption and balancing, and calculating the dry basis water content of the sample. The humidity was 30%.
The water content of the balanced dry basis of the jujube powder product prepared by the method is shown in fig. 7, wherein A is example 1, B is example 2, C is example 3, D is example 4, E is example 5, F is example 6, G is example 7,H, example 8,I is example 9,J is example 10, K is comparative example 1, L is comparative example 2, the water content of the balanced dry basis of the jujube powder product prepared by example 1 is 12.64%, the water content of the balanced dry basis of the jujube powder product prepared by example 2 is 10.59%, the water content of the balanced dry basis of the jujube powder product prepared by example 3 is 7.82%, the water content of the balanced dry basis of the jujube powder product prepared by example 4 is 5.48%, the water content of the balanced dry basis of the jujube powder product prepared by example 5 is 14.81%, the water content of the balanced dry basis of the jujube powder product prepared by example 6 is 3.62%, which indicates that the water content of the balanced dry basis of the jujube core powder is small, and the water content of the jujube core powder can be reduced by adding the jujube core powder into the jujube powder; the water content of the equilibrium dry basis of the jujube powder product prepared in example 7 is 11.66%, the water content of the equilibrium dry basis of the jujube powder product prepared in example 8 is 11.17%, and examples 7-8 are compared with example 1, which shows that the water content of the equilibrium dry basis of the jujube powder product is reduced due to the addition of the maltosyl cyclodextrin and the beta-apoDauci Sativae acid ethyl ester during the preparation of the jujube powder product, namely the equilibrium moisture absorption performance is reduced, and compared with example 1, the equilibrium moisture absorption performance of the jujube powder product prepared in example 8 is reduced by 11.63%, which shows that the co-use of the maltosyl cyclodextrin and the beta-apoDauci acid ethyl ester has the effect of reducing the equilibrium moisture absorption rate of the jujube powder product; example 8 shows that the effect of the combination of maltosyl cyclodextrin and ethyl beta-apodauonate is better than that of either maltosyl cyclodextrin or ethyl beta-apodauonate alone compared to comparative examples 1-2; the water content of the equilibrium dry basis of the jujube powder product prepared in example 9 was 10.82%, the water content of the equilibrium dry basis of the jujube powder product prepared in example 10 was 10.40%, and examples 9 to 10 compared with example 8 show that the water content of the equilibrium dry basis of the jujube powder product obtained after further preparing the jujube powder product by using 6-methylcoumarin was reduced, and the equilibrium hygroscopicity of the jujube powder product prepared in example 10 was reduced by 6.89% compared with that of example 8.
The jujube powder product prepared by the invention has reduced equilibrium hygroscopicity and an equilibrium dry basis water absorption of 3.62-14.81%.
4. Caking degree test
Test sample: jujube powder products prepared in examples 1-10 and comparative examples 1-2.
The 0.5. 0.5 g fully dried sample was placed in an aluminum box 20 mm diameter and placed in a desiccator containing saturated salt as described above and stored at 25 ℃ for 7 days. Subsequently, the sample was freeze-dried 16 h. The dried sample was weighed and placed in a 425 μm sieve, sieved using a mechanical vibrating sieve for 5 min, the sample weight remaining on the sieve was again weighed, and the caking degree of the sample was calculated by calculating the percentage of the weight on the sieve to the weight before the sieve.
The caking degree of the jujube powder product prepared by the method is shown in fig. 8, wherein A is example 1, B is example 2, C is example 3, D is example 4, E is example 5, F is example 6, G is example 7,H, example 8,I is example 9,J is example 10, K is comparative example 1, L is comparative example 2, the caking degree of the jujube powder product prepared by example 1 is 91.64%, the caking degree of the jujube powder product prepared by example 2 is 82.68%, the caking degree of the jujube powder product prepared by example 3 is 73.06%, the caking degree of the jujube powder product prepared by example 4 is 42.23%, the caking degree of the jujube powder product prepared by example 5 is 100.00%, and the caking degree of the jujube powder product prepared by example 6 is 0.01%, which indicates that the caking degree of jujube core powder is small, and the caking degree of the jujube powder product can be reduced by adding the jujube core powder to the jujube powder; the caking degree of the jujube powder product prepared in example 7 is 72.47%, the caking degree of the jujube powder product prepared in example 8 is 69.28%, examples 7-8 compared with example 1 show that the caking degree of the jujube powder product obtained by adding maltodextrin and beta-apoDauci acid ethyl ester is reduced when the jujube powder product is prepared, and the caking property of the jujube powder product prepared in example 8 is reduced by 24.40% compared with example 1, which shows that the joint use of the maltodextrin and the beta-apoDauci acid ethyl ester has the effect of reducing the caking property of the jujube powder product; example 8 shows that the effect of the combination of maltosyl cyclodextrin and ethyl beta-apodauonate is better than that of either maltosyl cyclodextrin or ethyl beta-apodauonate alone compared to comparative examples 1-2; the jujube powder product prepared in example 9 had a caking property of 64.58%, the jujube powder product prepared in example 10 had a caking property of 62.27%, and examples 9 to 10 compared with example 8 showed that the caking property of the jujube powder product obtained after further preparation of the jujube powder product with 6-methylcoumarin was reduced by 10.12% relative to example 8.
The jujube powder product prepared by the invention has reduced caking property and caking degree of 0.01-100.00%.
The above embodiments are merely for illustrating the present invention and not for limiting the same, and various changes and modifications may be made by one of ordinary skill in the art without departing from the spirit and scope of the invention. Therefore, all equivalent technical solutions are also within the scope of the present invention, which is defined by the claims.
Claims (4)
1. A method for improving hygroscopicity of jujube powder, comprising: mixing jujube powder and a moisture absorption improver in a liquid reagent to form a slurry, and drying and crushing to obtain composite jujube powder; the liquid reagent is distilled water; the moisture absorption improver comprises jujube kernel powder, maltodextrin and beta-apodaunorubic acid ethyl ester; the jujube powder is ultrafine crushed jujube powder with the particle size of less than 20 mu m, and the jujube core powder is sieved by a 60-100 mesh sieve;
the maltosyl cyclodextrin is generated by maltose and beta-cyclodextrin under the action of a reaction enzyme, and the reaction enzyme is pullulanase;
the combination of the jujube powder and the jujube pit powder is used as mixed jujube powder, and the ratio of the jujube powder to the jujube pit powder in the mixed jujube powder is 1: mixing at a mass ratio of 0.25-4; the usage amount of the maltosyl cyclodextrin is 0.7-3wt% of the mixed jujube powder; the usage amount of the beta-apodaunorubic acid ethyl ester is 0.3-3wt% of the mixed jujube powder.
2. The method for improving hygroscopicity of jujube powder according to claim 1, wherein: the drying method is freeze drying.
3. The jujube powder prepared by the method of any one of claims 1-2.
4. Use of date pit powder, maltose-based cyclodextrin and beta-apodaunorubic acid ethyl ester in preparing low-moisture-absorption anti-caking date pit powder, wherein the combination of date pit powder and date pit powder is used as mixed date pit powder, and the ratio of the date pit powder to the date pit powder in the mixed date pit powder is 1: mixing at a mass ratio of 0.25-4; the usage amount of the maltosyl cyclodextrin is 0.7-3wt% of the mixed jujube powder; the usage amount of the beta-apodaunorubic acid ethyl ester is 0.3-3wt% of the mixed jujube powder.
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| WO2009027159A1 (en) * | 2007-08-24 | 2009-03-05 | Granmalt Brewing Solutions Gmbh | Method for the production of granules made of dates |
| CN103431323A (en) * | 2013-08-09 | 2013-12-11 | 陕西科技大学 | Instant jujube power and preparation method thereof |
| CN109007683A (en) * | 2018-10-16 | 2018-12-18 | 中国农业大学 | A kind of preparation method of anti stick high calcium red date powder |
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| CN1582733A (en) * | 2004-06-14 | 2005-02-23 | 张波 | Jujube flour making method |
| CN101077160A (en) * | 2006-05-26 | 2007-11-28 | 苏朝明 | Whole jujube powder with multiple health care function |
| CN1974604A (en) * | 2006-12-08 | 2007-06-06 | 江南大学 | Prepn process of branched cyclodextrin |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009027159A1 (en) * | 2007-08-24 | 2009-03-05 | Granmalt Brewing Solutions Gmbh | Method for the production of granules made of dates |
| CN103431323A (en) * | 2013-08-09 | 2013-12-11 | 陕西科技大学 | Instant jujube power and preparation method thereof |
| CN109007683A (en) * | 2018-10-16 | 2018-12-18 | 中国农业大学 | A kind of preparation method of anti stick high calcium red date powder |
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