CN114403392A - Preparation method of instant winter jujube powder and product thereof - Google Patents
Preparation method of instant winter jujube powder and product thereof Download PDFInfo
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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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- Polymers & Plastics (AREA)
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- Enzymes And Modification Thereof (AREA)
Abstract
The invention discloses a preparation method of instant winter jujube powder, which comprises the steps of cleaning winter jujubes, removing kernels, cutting, adding water, carrying out ultrasonic treatment, adding pectinase and cellulase for enzymolysis, inactivating enzymes, pulping, filtering, concentrating filtrate, adding a drying aid, mixing uniformly, homogenizing, and carrying out spray drying to obtain the instant winter jujube powder; according to the invention, through ultrasonic synergistic double-enzyme enzymolysis treatment, the dissolution rate of nutrient substances and bioactive components in winter jujubes is greatly improved, the treatment temperature is low, and the nutrient components cannot be damaged or lost, so that the overall quality of the instant winter jujube powder is greatly improved, the vitamin C content is high, the oxidation resistance is good, the moisture absorption rate is low, and the stability is good; meanwhile, the preparation method has the advantages of mild reagents required by preparation, short preparation time and high preparation yield, and can be applied to industry, so that the pollution of waste water and waste to the environment can be avoided, the energy consumption can be effectively reduced, the production cost can be reduced, and the production efficiency can be improved; the obtained instant winter jujube powder has good instant property and high quality, and is especially suitable for infants and middle-aged and elderly people.
Description
Technical Field
The invention relates to the technical field of winter jujube deep processing, in particular to a preparation method of instant winter jujube powder and a product thereof.
Background
The winter jujube has nearly round fruits, thin and crisp peels, compact and tender meat, is similar to small apples, has more juice, dense sweet taste and slight acidity, is favored by consumers and is a currently accepted fresh-eating high-quality cultivation variety. The winter jujube is rich in nutrition, the pulp of the winter jujube contains 19 amino acids and various vitamins such as vitamin A, B, C, D which are needed by human body besides the nutrients in other jujube fruits, wherein the content of the vitamin C is as high as 300-500 mg/100g, which is 70 times of the content of the vitamin C in apples and 100 times of the content of the vitamin C in pears, and the winter jujube is known as a 'live vitamin pill'. The winter jujube also contains various trace elements such as potassium, sodium, iron, copper and the like, and anticancer substances such as cyclic adenosine monophosphate, cyclic guanosine monophosphate and the like, and has high food therapy value and health care effect.
The common preparation method of the instant powder at present is a freeze-drying method, and a process for preparing the instant powder of the cyclocarya paliurus leaves by freeze-drying is reported in documents (Liu Yating, research and development of preparation process of the instant powder of the cyclocarya paliurus leaves, research and development of food, 2021,42(13): 57-62), but the instant powder of the cyclocarya paliurus leaves is long in drying time (48h), low in drying temperature, easy to damage nutritional ingredients and poor in quality of the obtained instant powder. In addition, the freeze-drying method has high requirements on drying equipment, the emission of the freeze-drying method causes great pollution to the environment, higher cost is consumed, and higher economic benefit is difficult to obtain for enterprises.
Disclosure of Invention
In view of the above, the present invention aims to provide a preparation method of instant winter jujube powder and a product thereof.
Through research, the invention provides the following technical scheme:
1. a preparation method of instant winter jujube powder comprises the following steps: cleaning winter jujube, removing core, cutting, adding water, ultrasonic treating, adding pectinase and cellulase for enzymolysis, inactivating enzyme, pulping, filtering, concentrating the filtrate to obtain jujube pulp, adding drying assistant, mixing, homogenizing, and spray drying to obtain instant winter jujube powder.
The winter jujube of the invention is a winter jujube without epidermis breaking and softening.
Preferably, the water is added in an amount which is 3 times of the mass of the winter jujubes.
Preferably, the power of the ultrasonic treatment is 480W, the temperature is 45 ℃, and the time is 30 min.
Preferably, the enzyme adding amount of the pectinase is 0.25mL/g, the enzymolysis temperature is 40 ℃, the enzymolysis pH is 4, and the enzymolysis time is 2 hours; the adding amount of the cellulase is 0.35mL/g, the enzymolysis temperature is 55 ℃, the enzymolysis pH is 7, and the enzymolysis time is 4 h.
Preferably, the enzyme is inactivated by microwave, the microwave power is 700W, and the microwave treatment time is 60 s. The microwave enzyme deactivation is adopted to avoid the loss of vitamin C contained in the winter jujubes during enzyme deactivation treatment.
Preferably, the filtrate is concentrated by rotary evaporation of the filtrate to a soluble solids content of 14%.
Preferably, the drying aid consists of 5% of maltodextrin, 5% of resistant dextrin and 1% of whey protein isolate, which correspond to the mass of the jujube pulp.
Preferably, the homogenization is ultra-high pressure micro-jet homogenization at a pressure of 90 MPa. In order to generate better superfine effect on liquid materials and increase the taste of the instant winter jujube powder, the invention adopts the ultrahigh pressure micro-jet technology to carry out homogenization treatment.
Preferably, the inlet air temperature of the spray drying is 140 ℃, the feeding speed is 0.45mL/h, and the feeding concentration is 14%.
2. The instant winter jujube powder prepared by the method.
The invention has the beneficial effects that: the invention provides a preparation method of instant winter jujube powder, which greatly improves the dissolution rate of nutrient substances and bioactive components in winter jujubes by ultrasonic-synergistic double-enzyme enzymolysis treatment, has lower treatment temperature, and cannot cause the damage and loss of the nutrient components, thereby greatly improving the overall quality of the instant winter jujube powder, and has high vitamin C content, good oxidation resistance, low moisture absorption rate and good stability; meanwhile, the preparation method has the advantages of mild reagents required by preparation, short preparation time and high preparation yield, and can be applied to industry, so that the pollution of waste water and waste to the environment can be avoided, the energy consumption can be effectively reduced, the production cost can be reduced, and the production efficiency can be improved. The instant winter jujube powder prepared by the method has good instant property and high quality, is especially suitable for infants and middle-aged and elderly people, has practical value, and is suitable for popularization and application.
Drawings
FIG. 1 is a diagram of a finished product of instant winter jujube powder obtained in example 1 of the present invention.
FIG. 2 is an electron microscope scanning image of the instant winter jujube powder obtained in example 1 of the present invention and comparative example 1.
FIG. 3 shows the effect of ultrasonic power on the powder collection rate of instant winter jujube powder.
FIG. 4 is the effect of ultrasonic time on the powder collection rate of instant winter jujube powder.
FIG. 5 is the effect of ultrasonic temperature on the powder collection rate of instant winter jujube powder.
FIG. 6 shows the effect of the temperature of the inlet air for spray drying on the powder collection rate of the instant winter jujube powder.
FIG. 7 is a graph showing the effect of spray drying feed rate on the powder collection rate of instant winter jujube powder.
FIG. 8 is a graph showing the effect of spray-drying feed concentration on the powder collection rate of instant winter jujube powder.
Detailed Description
The technical solution of the present invention is clearly and completely described below with reference to the following embodiments.
Example 1 preparation of instant winter jujube powder (ultrasonic treatment + pectinase enzymolysis + cellulase enzymolysis)
Removing cores of cleaned winter jujubes, cutting the winter jujubes into 8 sections, adding pure water with the mass 3 times of that of the winter jujubes, carrying out ultrasonic treatment for 30min at the temperature of 45 ℃ and the power of 480W, then adding pectinase for carrying out first enzymolysis, wherein the enzyme adding amount is 0.25mL/g, the enzymolysis temperature is 40 ℃, the enzymolysis pH is 4, the enzymolysis time is 2h, after the first enzymolysis is finished, carrying out enzyme deactivation for 1min by microwave 700W, then adding cellulase for carrying out second enzymolysis, wherein the enzyme adding amount is 0.35mL/g, the enzymolysis temperature is 55 ℃, the enzymolysis pH is 7, the enzymolysis time is 4h, after the second enzymolysis is finished, carrying out enzyme deactivation for 1min by microwave 700W, pulping for 5min by a wall breaking machine, filtering by a 150-mesh filter screen, rotatably evaporating filtrate until the soluble solid content is 14 percent to obtain jujube pulp, adding maltodextrin with the mass 5 percent, 5 percent resistant dextrin and 1 percent whey protein isolate with the mass equivalent to the jujube pulp, uniformly mixing, and carrying out ultrahigh-pressure micro-jet homogenization on the feed liquid under the condition that the pressure is 90MPa, and carrying out spray drying on the feed liquid under the conditions that the air inlet temperature is 140 ℃, the feeding speed is 0.45mL/h and the feeding concentration is 14% to obtain the instant winter jujube powder.
Comparative example 1 preparation of instant winter jujube powder (No sonication, No enzymolysis)
Removing cores of cleaned winter jujubes, cutting the winter jujubes into 8 sections, adding pure water with the mass 3 times of that of the winter jujubes, pulping for 5min by using a wall breaking machine, filtering by using a 150-mesh filter screen, rotatably evaporating the filtrate until the content of soluble solids is 14 percent to obtain jujube pulp, adding maltodextrin with the mass 5 percent of the jujube pulp, resistant dextrin with the mass 5 percent of the jujube pulp and whey protein isolate with the mass 1 percent of the jujube pulp, uniformly mixing, carrying out ultrahigh pressure micro-jet homogenization on the feed liquid under the condition that the pressure is 90MPa, and carrying out spray drying under the conditions that the air inlet temperature is 140 ℃, the feeding speed is 0.45mL/h and the feeding concentration is 14 percent to obtain the instant winter jujube powder.
Comparative example 2 preparation of instant winter jujube powder (ultrasonic treatment)
Removing cores of cleaned winter jujubes, cutting the winter jujubes into 8 sections, adding pure water with the mass 3 times of that of the winter jujubes, carrying out ultrasonic treatment at the temperature of 45 ℃ and the power of 480W for 30min, pulping for 5min by using a wall breaking machine, filtering by using a 150-mesh filter screen, carrying out rotary evaporation on filtrate until the content of soluble solids is 14% to obtain jujube pulp, adding maltodextrin with the mass 5% of that of the jujube pulp, 5% of resistant dextrin and 1% of whey protein isolate, mixing uniformly, carrying out ultrahigh-pressure micro-jet homogenization on feed liquid under the condition that the pressure is 90MPa, and carrying out spray drying at the air inlet temperature of 140 ℃, the feeding speed of 0.45mL/h and the feeding concentration of 14% to obtain the instant winter jujube powder.
Comparative example 3 preparation of instant winter jujube powder (ultrasonic treatment + pectinase enzymolysis)
Removing core of cleaned winter jujube, cutting into 8 pieces, adding pure water with a mass 3 times of that of winter jujube, performing ultrasonic treatment at 45 deg.C and 480W for 30min, then adding pectinase for enzymolysis, wherein the enzyme amount is 0.25mL/g, the enzymolysis temperature is 40 ℃, the enzymolysis pH is 4, the enzymolysis time is 2h, after the enzymolysis is finished, inactivating enzyme with microwave of 700W for 1min, pulping for 5min with wall breaking machine, filtering with 150 mesh filter screen, rotary evaporating filtrate until soluble solid content is 14% to obtain fructus Jujubae pulp, adding maltodextrin 5% of the mass of fructus Jujubae pulp, resistant dextrin 5% and whey protein isolate 1%, mixing well, and carrying out ultrahigh-pressure micro-jet homogenization on the feed liquid under the condition that the pressure is 90MPa, and carrying out spray drying on the feed liquid under the conditions that the air inlet temperature is 140 ℃, the feeding speed is 0.45mL/h and the feeding concentration is 14% to obtain the instant winter jujube powder.
Comparative example 4 preparation of instant winter jujube powder (ultrasonic treatment + enzymolysis with cellulase)
Removing core of cleaned winter jujube, cutting into 8 pieces, adding pure water with a mass 3 times of that of winter jujube, performing ultrasonic treatment at 45 deg.C and 480W for 30min, then adding cellulase for enzymolysis, wherein the enzyme adding amount is 0.35mL/g, the enzymolysis temperature is 55 ℃, the enzymolysis pH is 7, the enzymolysis time is 4h, after the enzymolysis is finished, inactivating enzyme with microwave of 700W for 1min, pulping for 5min with wall breaking machine, filtering with 150 mesh filter screen, rotary evaporating filtrate until soluble solid content is 14% to obtain fructus Jujubae pulp, adding maltodextrin 5% of the mass of fructus Jujubae pulp, resistant dextrin 5% and whey protein isolate 1%, mixing well, and carrying out ultrahigh-pressure micro-jet homogenization on the feed liquid under the condition that the pressure is 90MPa, and carrying out spray drying on the feed liquid under the conditions that the air inlet temperature is 140 ℃, the feeding speed is 0.45mL/h and the feeding concentration is 14% to obtain the instant winter jujube powder.
Correlation detection analysis
1) Appearance morphology analysis of instant winter jujube powder
The instant winter jujube powders prepared in example 1 and comparative examples 1-4 were milky white when observed with naked eyes (fig. 1).
1-5 mg of the instant winter jujube powder obtained in example 1 and comparative example 1 are respectively taken, the instant winter jujube powder is fixed on a round aluminum pile by using double-sided conductive adhesive, redundant samples are blown off by ear washing balls, the obtained product is placed under an accelerating potential of 10kV after gold spraying treatment, and the morphology of the instant winter jujube powder is observed by using a HITACH SU8010 electron scanning microscope spectrometer under 1000 times of magnification. The results are shown in fig. 2, the instant winter jujube powder obtained in example 1 and the instant winter jujube powder obtained in comparative example 1 are both in a granular spherical shape, but the surface of the obtained granules is smoother and has no shrinkage and dent phenomenon after the ultrasonic synergistic double-enzyme enzymolysis treatment in example 1, while the granules in comparative example 1 are uneven in size and have bonding conditions, which indicates that the ultrasonic synergistic double-enzyme enzymolysis treatment can improve the stability of the instant winter jujube powder, thereby effectively prolonging the storage period of the finished product.
2) Determination of powder collection rate of instant winter jujube powder
The powder collection rate of the instant winter jujube powder in example 1 and comparative examples 1-4 was calculated according to the following formula I:
the results are shown in Table 1, and the powder collection rate of the embodiment 1 is the highest and reaches more than 70 percent; the powder collection rate of the comparative examples 2-4 is between 65% and 69%; compared with the comparative example 1, the quality of the obtained finished product is greatly reduced without ultrasonic and double-enzyme enzymolysis treatment, and the powder collection rate is below 60%; the experimental results prove that the quality of finished products of the instant winter jujube powder can be greatly improved by ultrasonic-synergistic double-enzyme enzymolysis treatment, so that the high powder collection rate of the instant winter jujube powder is effectively ensured.
TABLE 1 powder-collecting rate of instant winter jujube powder
| Serial number | Quality (g) of instant winter jujube powder | Powder collecting Rate (%) |
| Example 1 | 53.27 | 70.76 |
| Comparative example 1 | 46.53 | 57.45 |
| Comparative example 2 | 49.14 | 65.76 |
| Comparative example 3 | 52.20 | 68.65 |
| Comparative example 4 | 51.12 | 68.11 |
3) Solubility determination of instant winter jujube powder
The solubility of the instant winter jujube powders obtained in example 1 and comparative examples 1 to 4 was measured, respectively. The measurement method is as follows: adding 50mL of distilled water and 5g of instant winter jujube powder into a 100mL beaker, uniformly stirring, centrifuging (3000r/min, 10min), taking 5mL of supernatant, placing the supernatant into a weighing bottle with constant weight, and drying at the temperature of 105 +/-2 ℃ to constant weight, calculating the solubility according to the following formula II:
in the formula II, m1Means the sample mass, m2Denotes the supernatant mass, m3Representing a constant mass at 105 ℃.
The result is shown in table 2, the solubility of the instant winter jujube powder obtained in example 1 is the highest and reaches 88.62%; the instant winter jujube powders obtained in comparative examples 1-4 all had lower solubility than example 1, wherein the solubility of comparative example 1 was the lowest.
TABLE 2 solubility of instant winter jujube powder
| Serial number | Solubility (%) |
| Example 1 | 88.62 |
| Comparative example 1 | 81.45 |
| Comparative example 2 | 83.32 |
| Comparative example 3 | 85.56 |
| Comparative example 4 | 86.74 |
4) Determination of dissolution time of instant winter jujube powder
The dissolution time of the instant winter jujube powder obtained in example 1 and comparative examples 1-4 was measured, respectively. The measurement method is as follows: 1.0g of instant winter jujube powder was weighed, 100mL of 25 ℃ distilled water was added, dissolution was accelerated by stirring using a low-speed electric stirrer, and the time required from the start to complete dissolution was recorded.
The results are shown in Table 3, the dissolution time of the instant winter jujube powder obtained in example 1 and comparative examples 1-4 is less than 50s, and the dissolution time of the instant winter jujube powder obtained in comparative example 1 is the shortest, but the dissolution of the substance is insufficient; the instant winter jujube powder obtained in the embodiment 1 is subjected to ultrasonic treatment and enzymolysis treatment simultaneously, so that the dissolution of substances is promoted, and the dissolution time is prolonged; the instant winter jujube powder obtained in comparative examples 2-4 has a longer dissolution time than that of example 1.
TABLE 3 dissolution time of instant winter jujube powder
5) Determination of vitamin C content of instant winter jujube powder
The vitamin C contents of the instant winter jujube powders obtained in example 1 and comparative examples 1-4 were measured, respectively. The measurement method is as follows: accurately weighing 10g of instant winter jujube powder (accurate to 0.01g) in a beaker, transferring a sample into a 100mL volumetric flask by using a metaphosphoric acid solution or an oxalic acid solution, diluting to a scale, shaking uniformly and filtering; if the filtrate is colored, adding 0.4g of kaolin into each gram of sample for decolorization, and then filtering; accurately sucking 10mL of filtrate into a 50mL conical flask, and titrating by using a calibrated 2, 6-dichloroindophenol solution until the solution is pink and does not fade for 15 s; and simultaneously performing a blank test. The vitamin C content is calculated according to the following formula III:
in the formula III, V represents the volume of 2, 6-dichloroindophenol solution consumed by titration of a sample, and V0The volume of the 2, 6-dichloroindophenol solution consumed for titration of the blank is shown, T is the titer of the 2, 6-dichloroindophenol solution, A is the dilution factor, m is the mass of the sample, and X is the content of L (+) -ascorbic acid in the sample.
The results are shown in Table 4, the content of vitamin C in the instant winter jujube powder obtained in example 1 is the highest and reaches 327.88mg/100 g; the content of vitamin C in the instant winter jujube powder obtained in the comparative example 2-4 is 310-320 mg/100 g; the content of vitamin C in the instant winter jujube powder obtained in the comparative example 1 is only 283.67mg/100 g. The vitamin C content is an important measurement index of the instant winter jujube powder, and the experimental results prove that the vitamin C content of the instant winter jujube powder can be greatly improved through ultrasonic-synergistic double-enzyme enzymolysis treatment, so that the nutritional value of the instant winter jujube powder is higher.
TABLE 4 vitamin C content of instant winter jujube powder
| Serial number | Vitamin C content (mg/100g) |
| Example 1 | 327.88 |
| Comparative example 1 | 283.67 |
| Comparative example 2 | 311.42 |
| Comparative example 3 | 317.63 |
| Comparative example 4 | 318.88 |
6) Moisture absorption rate determination method of instant winter jujube powder
The moisture absorption rates of the instant winter jujube powder obtained in example 1 and comparative examples 1-4 were measured by constant temperature and humidity weighing method, respectively. The measurement method is as follows: and (3) putting the instant winter jujube powder into a constant-weight weighing bottle, weighing, putting the bottle into a dryer filled with NaCl saturated salt solution, placing the dryer in a constant-temperature incubator at 25 ℃ for 24 hours, taking out the weighing bottle filled with the instant winter jujube powder, and weighing. The moisture absorption rate was calculated as the following formula iv:
in the formula IV, m0Denotes the mass, m, of a constant-weight weighing flask2Represents the mass m of the instant winter jujube powder and the weighing bottle3Showing the mass of the instant winter jujube powder and the weighing bottle after standing for 24 hours.
The results are shown in Table 5, the moisture absorption rate of the instant winter jujube powder obtained in example 1 is the lowest (6.83%), the moisture absorption rate of the instant winter jujube powder obtained in comparative examples 2-4 is between 8.6% and 9.4%, and the moisture absorption rate of the instant winter jujube powder obtained in comparative example 1 is close to 13%. If the moisture absorption rate is high, the instant powder is easy to agglomerate, and microorganisms are easy to reproduce, so that the quality of the instant powder is influenced. The experimental results prove that the moisture absorption rate of the instant winter jujube powder can be greatly reduced and the quality of finished products can be improved by the ultrasonic synergistic double-enzyme enzymolysis treatment.
TABLE 5 moisture absorption Rate of instant winter jujube powder
| Serial number | Moisture absorption Rate (%) |
| Example 1 | 6.83 |
| Comparative example 1 | 12.90 |
| Comparative example 2 | 9.36 |
| Comparative example 3 | 8.77 |
| Comparative example 4 | 8.65 |
7) Determination of oxidation resistance of instant winter jujube powder
The oxidation resistance of the instant winter jujube powders obtained in example 1 and comparative examples 1 to 4 was measured, respectively. The measurement method is as follows: taking 2.000g of instant winter jujube powder sample, adding 70% ethanol solution at a ratio of 1 g: 50mL, extracting for 3h in a constant temperature water bath kettle at 70 deg.C under shaking, centrifuging at 3000r/min for 5min, and collecting supernatant for use, wherein the mass concentration is 40 mg/mL. Then, 2mL of the supernatant and 2mL of the DPPH solution (0.2mmol/L) were put into a test tube, mixed well, left to stand in the dark for 30min, and the absorbance was measured at 517 nm. The absorbance of 2mL of the supernatant mixed with 2mL of absolute ethanol and the absorbance of 2mL of the DPPH solution mixed with 2mL of purified water (i.e., a sample blank solution) were measured in the same manner. The experiment was repeated 3 times and the results averaged. DPPH radical clearance is calculated as formula V below:
in formula V: a. the0Representing the light absorption value at 517nm after the reaction of the sample blank solution; a. the1Represents the absorbance at 517nm after the reaction of the sample solution and the DPPH solution; a. the2The absorbance at 517nm after the reaction of the sample solution with absolute ethanol is shown.
The results are shown in table 6, and compared with the comparative example 1, the instant winter jujube powder obtained in the example 1 and the comparative examples 2-4 has stronger DPPH free radical scavenging capacity, which shows that the instant winter jujube powder has stronger iron reducing power, and the ultrasonic synergistic enzymolysis treatment is also proved to improve the oxidation resistance of the instant winter jujube powder.
TABLE 6 DPPH radical scavenging ratio of instant winter jujube powder
| Serial number | DPPH radical scavenging ratio (%) |
| Example 1 | 80.78 |
| Comparative example 1 | 51.83 |
| Comparative example 2 | 78.46 |
| Comparative example 3 | 83.52 |
| Comparative example 4 | 80.68 |
The invention also considers the influence of the power, time and temperature of the ultrasonic wave, the air inlet temperature, the feeding speed and the feeding concentration of the spray drying on the powder collection rate of the instant winter jujube powder.
(1) Influence of ultrasonic power on powder collection rate of instant winter jujube powder
Weighing 800g of winter jujubes subjected to denucleation and segmentation into 5000mL beakers, adding pure water with the mass being 3 times that of the winter jujubes, setting ultrasonic powers of 120W, 240W, 360W, 480W and 600W respectively, carrying out ultrasonic treatment at the temperature of 45 ℃ for 30min, and carrying out the other operation steps in the same way as in example 1 to obtain instant winter jujube powder, weighing the mass, and calculating the powder collection rate according to the formula I.
The result is shown in fig. 3, the powder collecting rate of the instant winter jujube powder has a small change with the increase of the ultrasonic power, and the powder collecting rate of the instant winter jujube powder is gradually increased and then decreased, and when the ultrasonic power is 480W, the powder collecting rate of the instant winter jujube powder reaches the highest. Except for the significant difference between the highest powder collection rate group and the lowest powder collection rate group (P <0.05), the powder collection rates among the other groups have no significant difference (P > 0.05). This means that higher instant winter jujube powder collection rate can be obtained under different ultrasonic power treatments, and the influence of the ultrasonic power on the instant winter jujube powder collection rate is smaller.
(2) Influence of ultrasonic time on powder collection rate of instant winter jujube powder
Weighing 800g of winter jujube after denucleation and segmentation in a 5000mL beaker, adding pure water with the mass of 3 times, respectively carrying out ultrasonic treatment at the temperature of 45 ℃ and the power of 480W for 10min, 20min, 30min, 40min and 50min, and carrying out the rest of the operation steps in the same way as in example 1 to prepare instant winter jujube powder, weighing the mass, and calculating the powder collection rate according to the formula I.
The result is shown in figure 4, when the ultrasonic treatment is carried out for 10-20 min, the powder collecting rate of the instant winter jujube powder is low; when the ultrasonic treatment is carried out for 30min, the powder collecting rate of the instant winter jujube powder reaches the highest, the ultrasonic treatment time is continuously prolonged, and the powder collecting rate of the instant winter jujube powder is reduced.
(3) Influence of ultrasonic temperature on powder collection rate of instant winter jujube powder
Weighing 800g of winter jujubes subjected to denucleation and segmentation into 5000mL beakers, adding pure water with the mass of 3 times, setting the ultrasonic temperature to be 30 ℃, 35 ℃, 40 ℃, 45 ℃ and 50 ℃ respectively, performing ultrasonic treatment with the power of 480W for 30min, and performing the other operation steps in the same way as in example 1 to obtain instant winter jujube powder, weighing the mass, and calculating the powder collection rate according to the formula I.
The result is shown in fig. 5, the powder collecting rate of the instant winter jujube powder is gradually improved along with the increase of the ultrasonic temperature, when the ultrasonic temperature reaches 45 ℃, the powder collecting rate of the instant winter jujube powder reaches the highest, and when the ultrasonic temperature is continuously increased, the powder collecting rate of the instant winter jujube powder is reduced on the contrary.
(4) Influence of spray drying air inlet temperature on powder collection rate of instant winter jujube powder
Weighing 800g of winter jujubes subjected to denucleation and segmentation into 5000mL beakers, adding pure water with the mass of 3 times, performing ultrasonic-synergistic double-enzyme enzymolysis treatment, setting spray drying air inlet temperatures to be 100 ℃, 120 ℃, 140 ℃, 160 ℃ and 180 ℃, and performing the other operation steps in the same way as in example 1 to obtain instant winter jujube powder, weighing the mass, and calculating the powder collection rate according to formula I.
As a result, as shown in FIG. 6, the powder collection rate increases and then decreases with the increase of the inlet air temperature, and the powder collection rate reaches the highest value under the condition that the inlet air temperature is 140 ℃. The air inlet temperature is too low, the evaporation capacity is poor, the water content of the feed liquid is high, and wet materials are easy to stick to the wall. Along with the rising of the temperature of the inlet air, the easier the moisture diffusion and the temperature diffusion are, the liquid drops are dried fully, and the powder collection rate is increased gradually. At too high a temperature, the water of the droplets evaporates too quickly, resulting in the surface heat of the particles exceeding their glass transition temperature and a reduced dust collection rate.
(5) Influence of spray drying feeding speed on powder collection rate of instant winter jujube powder
Weighing 800g of winter jujubes subjected to denucleation and segmentation into 5000mL beakers, adding pure water with the mass of 3 times, performing ultrasonic-synergistic double-enzyme enzymolysis treatment, setting the spray drying feeding speed to be 0.30L/h, 0.45L/h, 0.60L/h, 0.75L/h and 0.90L/h respectively, and performing the other operation steps in the same way as in example 1 to prepare the instant winter jujube powder, weighing the mass, and calculating the powder collection rate according to the formula I.
As a result, as shown in FIG. 7, the powder collecting rate increased and then decreased as the feed rate increased, and the powder collecting rate was maximized as the feed rate increased to 0.45L/h. When the feeding speed is low, the materials are likely to adhere to the wall of the drying tower along with wind and also likely to be discharged along with tail gas, and the powder collection rate is low. With the increase of the feeding speed, the liquid drops are dried fully gradually, and the powder collecting rate is increased gradually. However, the feeding speed is increased continuously, the contact between the liquid drops and the air is insufficient, the liquid drops cannot be dried completely, the wet materials are easy to stick to the wall, and the powder collection rate is reduced.
(6) Influence of spray drying feeding concentration on powder collection rate of instant winter jujube powder
Weighing 800g of winter jujubes subjected to denucleation and segmentation into 5000mL beakers, adding pure water with the mass being 3 times that of the winter jujubes, performing ultrasonic-synergistic double-enzyme enzymolysis treatment, setting the feed concentration of spray drying to be 8%, 11%, 14%, 17% and 20%, respectively, performing the rest of the operation steps in the same way as in example 1 to obtain instant winter jujube powder, weighing the mass, and calculating the powder collection rate according to formula I.
The results are shown in fig. 8, as the feed concentration increases, the powder collection rate tends to increase and then decrease, and when the feed concentration is lower, dry materials are easy to stick to the wall. The dust collection rate was the greatest when the feed concentration reached 14%. When the feeding concentration is higher, the viscosity of the feed liquid is higher, large liquid drops are easily formed, the drying is insufficient, and even a nozzle is blocked or the severe wall sticking phenomenon of semi-wet materials is caused.
The above-mentioned embodiments are merely preferred embodiments for fully illustrating the present invention, and the scope of the present invention is not limited thereto. The equivalent substitution or change made by the technical personnel in the technical field on the basis of the invention is all within the protection scope of the invention. The protection scope of the invention is subject to the claims.
Claims (10)
1. The preparation method of the instant winter jujube powder is characterized by comprising the following steps: cleaning winter jujube, removing core, cutting, adding water, ultrasonic treating, adding pectinase and cellulase for enzymolysis, inactivating enzyme, pulping, filtering, concentrating the filtrate to obtain jujube pulp, adding drying assistant, mixing, homogenizing, and spray drying to obtain instant winter jujube powder.
2. The method of claim 1, wherein the water is added in an amount of 3 times the mass of the winter jujubes.
3. The method for preparing instant winter jujube powder according to claim 1, wherein the power of the ultrasonic treatment is 480W, the temperature is 45 ℃, and the time is 30 min.
4. The method for preparing instant winter jujube powder according to claim 1, wherein the added amount of pectinase is 0.25mL/g, the enzymolysis temperature is 40 ℃, the enzymolysis pH is 4, and the enzymolysis time is 2 hours; the adding amount of the cellulase is 0.35mL/g, the enzymolysis temperature is 55 ℃, the enzymolysis pH is 7, and the enzymolysis time is 4 h.
5. The method for preparing instant winter jujube powder according to claim 1, wherein the enzyme deactivation is carried out by microwave with microwave power of 700W and microwave treatment time of 60 s.
6. The method of claim 1, wherein the concentrating the filtrate is performed by rotary evaporation of the filtrate to a soluble solids content of 14%.
7. The method of claim 1, wherein the drying aid comprises maltodextrin 5%, resistant dextrin 5%, and whey protein isolate 1% based on the mass of the jujube pulp.
8. The method for preparing instant winter jujube powder according to claim 1, wherein the homogenization is ultra-high pressure micro-jet homogenization at a pressure of 90 MPa.
9. The method of claim 1, wherein the spray-dried air is introduced at 140 ℃, the feeding rate is 0.45mL/h, and the feeding concentration is 14%.
10. Instant winter jujube powder prepared by the method of any one of claims 1 to 9.
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