CN114431374A - Aronia melanocarpa fruit juice freeze-dried powder and preparation process thereof - Google Patents
Aronia melanocarpa fruit juice freeze-dried powder and preparation process thereof Download PDFInfo
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- CN114431374A CN114431374A CN202210136139.3A CN202210136139A CN114431374A CN 114431374 A CN114431374 A CN 114431374A CN 202210136139 A CN202210136139 A CN 202210136139A CN 114431374 A CN114431374 A CN 114431374A
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- Prior art keywords
- aronia melanocarpa
- freeze
- juice
- melanocarpa fruit
- dried powder
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- 240000005662 Aronia melanocarpa Species 0.000 title claims abstract description 119
- 235000007425 Aronia melanocarpa Nutrition 0.000 title claims abstract description 119
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 53
- 239000000843 powder Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 61
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 46
- 235000004347 Perilla Nutrition 0.000 claims abstract description 35
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 6
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 34
- 238000001914 filtration Methods 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000012528 membrane Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 15
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 5
- 235000004348 Perilla frutescens Nutrition 0.000 claims description 5
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000021022 fresh fruits Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 108010038851 tannase Proteins 0.000 claims description 5
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 5
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 11
- 229930002877 anthocyanin Natural products 0.000 abstract description 11
- 239000004410 anthocyanin Substances 0.000 abstract description 11
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- 230000000694 effects Effects 0.000 abstract description 7
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- 239000000126 substance Substances 0.000 abstract description 6
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- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 description 7
- 150000002989 phenols Chemical class 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 5
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
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- 230000003647 oxidation Effects 0.000 description 3
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- 235000019154 vitamin C Nutrition 0.000 description 3
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- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
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- -1 polyphenol compounds Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
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- 238000012356 Product development Methods 0.000 description 1
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- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
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- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
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- 239000013522 chelant Substances 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- NWKFECICNXDNOQ-UHFFFAOYSA-N flavylium Chemical compound C1=CC=CC=C1C1=CC=C(C=CC=C2)C2=[O+]1 NWKFECICNXDNOQ-UHFFFAOYSA-N 0.000 description 1
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 230000009822 protein phosphorylation Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a freeze-dried powder of aronia melanocarpa fruit juice, which is prepared from the following components in parts by weight: aronia melanocarpa fruit: 50-200 parts of an enzymolysis agent: 0.1-0.5 part of deastringent: 0.1-0.3 parts of perilla juice: 20-80 parts. The invention also discloses freeze-dried powder of the aronia melanocarpa fruit juice and a preparation process thereof. The freeze-dried powder of the aronia melanocarpa fruit juice disclosed by the invention is stable in preparation process and good in product quality, effectively overcomes the defect that effective components such as anthocyanin and the like are damaged in the existing processing technology of aronia melanocarpa products, is good in taste, reduces the bitter taste of the aronia melanocarpa fruit, further maintains the contents of substances such as anthocyanin, flavone, polyphenol, vitamin, mineral elements and the like in the freeze-dried powder of the aronia melanocarpa fruit juice, has the effects of beautifying and preventing aging, and effectively improves the nutritional value and the utilization value of the freeze-dried powder of the aronia melanocarpa fruit juice.
Description
Technical Field
The invention belongs to the technical field of health-care food, and particularly relates to aronia melanocarpa fruit juice freeze-dried powder and a preparation process thereof.
Background
The Aronia melanocarpa fruit contains abundant nutrients and bioactive substances, has strong oxidation resistance, and also has anticancer, antiinflammatory, urinary tract infection preventing, diabetes treating, liver protecting and obesity treating effects. However, because the aronia melanocarpa fruit contains a large amount of tannin, the raw fruit tastes sour and astringent, the taste is not good, and the fruit is not easy to be accepted by consumers, so the fruit can be deeply processed. The aronia melanocarpa has strong inoxidizability and various nutrient substances are rich, functional research on the aronia melanocarpa is increased in China in recent years, but the food development and processing are still in the initial stage and far beyond foreign countries. The products on the market are few, so the product development has good market development prospect and economic benefit, and the method has very important significance for researching new technology for processing the aronia melanocarpa fruit.
Disclosure of Invention
The invention aims to provide aronia melanocarpa fruit juice freeze-dried powder and a preparation process thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the technical key points of the freeze-dried powder of the aronia melanocarpa fruit juice are as follows: the composition comprises the following components in parts by weight: aronia melanocarpa fruit: 50-200 parts of an enzymolysis agent: 0.1-0.5 part of deastringent: 0.1-0.3 parts of perilla juice: 20-80 parts.
Preferably, the enzymolysis agent comprises pectinase and cellulase, and the weight ratio of the pectinase to the cellulase is 1: 1-3.
Preferably, the deastringent is tannase.
A preparation process of aronia melanocarpa fruit juice freeze-dried powder is technically characterized in that: the method comprises the following steps:
step S1: selecting fully mature aronia melanocarpa fruits;
step S2: rinsing the Aronia melanocarpa fruit obtained in the step S1 with clear water, and draining;
step S3: crushing the aronia melanocarpa fruits obtained in the step S2 into pulp;
step S4: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step S3, and stirring for 4-5h at the temperature of 40-50 ℃;
step S5: placing the enzymatic Aronia melanocarpa fruit pulp obtained in the step S4 in an air bag press, pressing for 1-3h under 7-10kPa, and separating to obtain Aronia melanocarpa fruit juice;
step S6: adding a deastringent into the Aronia melanocarpa fruit juice obtained in the step S5, and stirring for 4-5h at the temperature of 40-50 ℃;
step S7: filtering the deastringent aronia melanocarpa fruit juice obtained in the step S6, and collecting filtered juice;
step S8: adding perilla juice into the aronia melanocarpa fruit juice obtained in the step S7, and uniformly mixing and stirring;
step S9: placing the aronia melanocarpa fruit mixed juice obtained in the step S8 into a freezing concentrator for concentrating to enable the content of soluble solid to reach 60-65%;
step S10: and (5) freeze-drying, crushing and subpackaging the aronia melanocarpa concentrated juice obtained in the step (S9) to obtain the freeze-dried aronia melanocarpa juice powder.
Preferably, the aronia melanocarpa fruit in the step S1 is a fresh fruit or a frozen fruit.
Preferably, the filtration in step S7 includes plate-frame primary filtration and membrane secondary filtration.
Preferably, the filtration membrane used for the membrane secondary filtration is a 0.2 μm inorganic ceramic membrane.
Preferably, the preparation of the perilla juice in the step S8 includes the steps of:
step S81: soaking fresh leaves of Perilla frutescens with dark green or purple color in clear water for 20-30min, cleaning with running water, blanching in 60-80 deg.C hot water for 4-6 min, taking out, spreading out, draining, cooling to room temperature, refrigerating in refrigerator for 50-70min at 1-6 deg.C;
step S82: pouring the perilla leaves refrigerated in the step S81 into a chopper to be cut into pieces, adding tert-butyl hydroquinone and water into the cut perilla leaves to be uniformly stirred, and pouring the mixture into a juice extractor to obtain perilla juice.
Preferably, the freeze-drying in step S10 is performed by using a food freeze-dryer.
Compared with the prior art, the freeze-dried powder of the aronia melanocarpa fruit juice has the advantages that the preparation process is stable, the product quality is good, the defect that effective components such as anthocyanin and the like are damaged in the existing aronia melanocarpa product processing technology is effectively overcome, the taste is good, the bitter taste of the aronia melanocarpa fruit is reduced, the content of substances such as anthocyanin, flavone, polyphenol, vitamin and mineral elements in the freeze-dried powder of the aronia melanocarpa fruit juice is further maintained, the effects of beautifying and aging prevention are achieved, and the nutritional value and the utilization value of the freeze-dried powder of the aronia melanocarpa fruit juice are effectively improved.
Detailed Description
The invention is further illustrated by the following examples, without limiting the scope of the invention.
Example 1
The invention provides a technical scheme, and the freeze-dried powder of the aronia melanocarpa fruit juice is composed of the following components in parts by weight: aronia melanocarpa fruit: 50 parts of an enzymolysis agent: 0.1 part of deastringent: 0.1 part of perilla juice: and 20 parts.
In the embodiment, the enzymolysis agent comprises pectinase and cellulase, and the weight ratio of the pectinase to the cellulase is 1: 1.
In the embodiment, the deastringent is tannase.
A preparation process of aronia melanocarpa fruit juice freeze-dried powder comprises the following steps:
step S1: selecting fully mature aronia melanocarpa fruits;
step S2: rinsing the Aronia melanocarpa fruit obtained in the step S1 with clear water, and draining;
step S3: crushing the aronia melanocarpa fruits obtained in the step S2 into pulp;
step S4: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step S3, and stirring for 4-5h at the temperature of 40-50 ℃;
step S5: placing the enzymatic Aronia melanocarpa fruit pulp obtained in the step S4 in an air bag press, pressing for 1-3h under 7-10kPa, and separating to obtain Aronia melanocarpa fruit juice;
step S6: adding a deastringent into the Aronia melanocarpa fruit juice obtained in the step S5, and stirring for 4-5h at the temperature of 40-50 ℃;
step S7: filtering the deastringent aronia melanocarpa fruit juice obtained in the step S6, and collecting filtered juice;
step S8: adding perilla juice into the aronia melanocarpa fruit juice obtained in the step S7, and uniformly mixing and stirring;
step S9: placing the aronia melanocarpa fruit mixed juice obtained in the step S8 into a freezing concentrator for concentrating to enable the content of soluble solid to reach 60-65%;
step S10: and (5) freeze-drying, crushing and subpackaging the aronia melanocarpa concentrated juice obtained in the step (S9) to obtain the freeze-dried aronia melanocarpa juice powder.
In this embodiment, the aronia melanocarpa fruit in the step S1 is a fresh fruit or a frozen fruit.
In this embodiment, the filtering in step S7 includes plate-frame primary filtering and membrane secondary filtering.
In the embodiment, the filtering membrane used for the membrane secondary filtration is a 0.2 μm inorganic ceramic membrane.
In this embodiment, the preparation of the perilla juice in the step S8 includes the following steps:
step S81: soaking fresh leaves of Perilla frutescens with dark green or purple color in clear water for 20-30min, cleaning with running water, blanching in 60-80 deg.C hot water for 4-6 min, taking out, spreading out, draining, cooling to room temperature, refrigerating in refrigerator for 50-70min at 1-6 deg.C;
step S82: pouring the perilla leaves refrigerated in the step S81 into a chopper to be cut into pieces, adding tert-butyl hydroquinone and water into the cut perilla leaves to be uniformly stirred, and pouring the mixture into a juice extractor to obtain perilla juice.
In this embodiment, a food freeze dryer is used for the freeze drying in step S10.
Example 2
The invention provides a technical scheme, and the freeze-dried powder of the aronia melanocarpa fruit juice is composed of the following components in parts by weight: aronia melanocarpa fruit: 100 parts of an enzymolysis agent: 0.3 part of deastringent: 0.2 part of perilla juice: 50 parts of the raw materials.
In the embodiment, the enzymolysis agent comprises pectinase and cellulase, and the weight ratio of the pectinase to the cellulase is 1: 2.
In the embodiment, the deastringent is tannase.
A preparation process of aronia melanocarpa fruit juice freeze-dried powder comprises the following steps:
step S1: selecting fully mature aronia melanocarpa fruits;
step S2: rinsing the Aronia melanocarpa fruit obtained in the step S1 with clear water, and draining;
step S3: crushing the aronia melanocarpa fruits obtained in the step S2 into pulp;
step S4: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step S3, and stirring for 4-5h at the temperature of 40-50 ℃;
step S5: placing the enzymatic Aronia melanocarpa fruit pulp obtained in the step S4 in an air bag press, pressing for 1-3h under 7-10kPa, and separating to obtain Aronia melanocarpa fruit juice;
step S6: adding a deastringent into the Aronia melanocarpa fruit juice obtained in the step S5, and stirring for 4-5h at the temperature of 40-50 ℃;
step S7: filtering the deastringent aronia melanocarpa fruit juice obtained in the step S6, and collecting filtered juice;
step S8: adding perilla juice into the aronia melanocarpa fruit juice obtained in the step S7, and uniformly mixing and stirring;
step S9: placing the aronia melanocarpa fruit mixed juice obtained in the step S8 into a freezing concentrator for concentrating to enable the content of soluble solid to reach 60-65%;
step S10: and (5) freeze-drying, crushing and subpackaging the aronia melanocarpa concentrated juice obtained in the step (S9) to obtain the freeze-dried aronia melanocarpa juice powder.
In this embodiment, the aronia melanocarpa fruit in the step S1 is a fresh fruit or a frozen fruit.
In this embodiment, the filtering in step S7 includes plate-frame primary filtering and membrane secondary filtering.
In the embodiment, the filtering membrane used for the membrane secondary filtration is a 0.2 μm inorganic ceramic membrane.
In this embodiment, the preparation of the perilla juice in the step S8 includes the following steps:
step S81: soaking fresh leaves of Perilla frutescens with dark green or purple color in clear water for 20-30min, cleaning with running water, blanching in 60-80 deg.C hot water for 4-6 min, taking out, spreading out, draining, cooling to room temperature, refrigerating in refrigerator for 50-70min at 1-6 deg.C;
step S82: pouring the perilla leaves refrigerated in the step S81 into a chopper to be cut into pieces, adding tert-butyl hydroquinone and water into the cut perilla leaves to be uniformly stirred, and pouring the mixture into a juice extractor to obtain perilla juice.
In this embodiment, a food freeze dryer is used for the freeze drying in step S10.
Example 3
The invention provides a technical scheme, and the freeze-dried powder of the aronia melanocarpa fruit juice is composed of the following components in parts by weight: aronia melanocarpa fruit: 200 parts of an enzymolysis agent: 0.5 part of deastringent: 0.3 part of perilla juice: 80 parts of the raw materials.
In the embodiment, the enzymolysis agent comprises pectinase and cellulase, and the weight ratio of the pectinase to the cellulase is 1: 3.
In the embodiment, the deastringent is tannase.
A preparation process of aronia melanocarpa fruit juice freeze-dried powder comprises the following steps:
step S1: selecting fully mature aronia melanocarpa fruits;
step S2: rinsing the Aronia melanocarpa fruit obtained in the step S1 with clear water, and draining;
step S3: crushing the aronia melanocarpa fruits obtained in the step S2 into pulp;
step S4: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step S3, and stirring for 4-5h at the temperature of 40-50 ℃;
step S5: placing the enzymatic Aronia melanocarpa fruit pulp obtained in the step S4 in an air bag press, pressing for 1-3h under 7-10kPa, and separating to obtain Aronia melanocarpa fruit juice;
step S6: adding a deastringent into the Aronia melanocarpa fruit juice obtained in the step S5, and stirring for 4-5h at the temperature of 40-50 ℃;
step S7: filtering the deastringent aronia melanocarpa fruit juice obtained in the step S6, and collecting filtered juice;
step S8: adding perilla juice into the aronia melanocarpa fruit juice obtained in the step S7, and uniformly mixing and stirring;
step S9: placing the aronia melanocarpa fruit mixed juice obtained in the step S8 into a freezing concentrator for concentrating to enable the content of soluble solids to reach 60% -65%;
step S10: and (5) freeze-drying, crushing and subpackaging the aronia melanocarpa concentrated juice obtained in the step (S9) to obtain the freeze-dried aronia melanocarpa juice powder.
In this embodiment, the aronia melanocarpa fruit in the step S1 is a fresh fruit or a frozen fruit.
In this embodiment, the filtering in step S7 includes plate-frame primary filtering and membrane secondary filtering.
In the embodiment, the filtering membrane used for the membrane secondary filtration is a 0.2 μm inorganic ceramic membrane.
In this embodiment, the preparation of the perilla juice in the step S8 includes the following steps:
step S81: soaking fresh leaves of Perilla frutescens with dark green or purple color in clear water for 20-30min, cleaning with running water, blanching in 60-80 deg.C hot water for 4-6 min, taking out, spreading out, draining, cooling to room temperature, refrigerating in refrigerator for 50-70min at 1-6 deg.C;
step S82: pouring the perilla leaves refrigerated in the step S81 into a chopper to be cut into pieces, adding tert-butyl hydroquinone and water into the cut perilla leaves to be uniformly stirred, and pouring the mixture into a juice extractor to obtain perilla juice.
In this embodiment, a food freeze dryer is used for the freeze drying in step S10.
The Aronia melanocarpa fruit is rich in polyphenols such as anthocyanin, phenolic acid, procyanidine, etc. The polyphenol compounds can be directly used as free radical scavenger, not only inhibit the activity of the oxidation promoting enzyme, but also increase the activity of the antioxidant function. Procyanidine is a general name of a large class of polyphenol compounds widely existing in plants, has strong antioxidation and free radical elimination effects, can effectively eliminate superoxide anion free radicals and hydroxyl free radicals, also participates in metabolism of phosphoric acid and arachidonic acid and protein phosphorylation, and protects lipid from peroxidation damage; is a powerful metal chelating agent which can chelate metal ions and form inert compounds in vivo; protect and stabilize vitamin C, and is helpful for the absorption and utilization of vitamin C. The high performance liquid chromatography is adopted to detect the composition and the inoxidizability of phenolic compounds of aronia melanocarpa fruit, fruit juice and fruit residues, and the result shows that the content of procyanidine is highest and accounts for 45-80 percent of the phenolic compounds, and the procyanidine and the phenolic compounds are small molecular polymers and exist in a mode of being combined with polysaccharide or protein in cell walls.
Anthocyanins, also known as anthocyanidins, are water-soluble natural pigments widely present in plants in nature and are colored aglycones obtained by hydrolyzing anthocyanins. The aronia melanocarpa fruit is rich in anthocyanin, has very high oxidation resistance index, is a natural 'antioxidant', can eliminate free radicals, build the body, protect cells from oxidative damage, delay aging of the body and promote the body to discharge toxin and heavy metal, so the aronia melanocarpa fruit is known as 'oral cosmetics' and 'super food', and is judged as one of the most valuable fruits by the American Ministry of agriculture. Anthocyanin in aronia melanocarpa participates in synthesis of collagen, and can protect the collagen and improve skin elasticity, so that generation of wrinkles is reduced or avoided.
The perilla contains rich phenols, mainly caffeic acid, rosmarinic acid, ferulic acid and the like, the content of the rosmarinic acid in the perilla leaves is high, and most of the phenols in the perilla extract are rosmarinic acid, which is a water-soluble substance and has antioxidant and antibacterial effects. The flavonoids and phenols in Perillae herba have antioxidant activity, and they contain phenolic hydroxyl group, and can scavenge free radicals and superoxide in human body. The rosmarinic acid has higher antioxidant activity than vitamin C, and can regulate content of reduced glutathione and intracellular antioxidase. The research finds that the rosmarinic acid in the perilla extract has the function of removing superoxide anion free radicals and hydroxyl free radicals, the capability of removing the hydroxyl free radicals of the rosmarinic acid is higher than that of ascorbic acid in the test range, and the rosmarinic acid plays an important role in beautifying, preventing aging and building the body of human beings.
The freeze-dried powder of the aronia melanocarpa fruit juice disclosed by the invention is stable in preparation process and good in product quality, effectively overcomes the defect that effective components such as anthocyanin and the like are damaged in the existing processing technology of aronia melanocarpa products, is good in taste, reduces the bitter taste of the aronia melanocarpa fruit, further maintains the contents of substances such as anthocyanin, flavone, polyphenol, vitamin, mineral elements and the like in the freeze-dried powder of the aronia melanocarpa fruit juice, has the effects of beautifying and preventing aging, and effectively improves the nutritional value and the utilization value of the freeze-dried powder of the aronia melanocarpa fruit juice.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference thereto is therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The freeze-dried powder of the aronia melanocarpa fruit juice is characterized in that: the composition comprises the following components in parts by weight: aronia melanocarpa fruit: 50-200 parts of an enzymolysis agent: 0.1-0.5 part of deastringent: 0.1-0.3 parts of perilla juice: 20-80 parts.
2. The freeze-dried powder of Aronia melanocarpa fruit juice as claimed in claim 1, which is characterized in that: the enzymolysis agent comprises pectinase and cellulase, and the weight ratio of the pectinase to the cellulase is 1: 1-3.
3. The freeze-dried powder of Aronia melanocarpa fruit juice as claimed in claim 1, which is characterized in that: the deastringent is tannase.
4. A preparation process of aronia melanocarpa fruit juice freeze-dried powder is characterized by comprising the following steps: the method comprises the following steps:
step S1: selecting fully mature aronia melanocarpa fruits;
step S2: rinsing the Aronia melanocarpa fruit obtained in the step S1 with clear water, and draining;
step S3: crushing the aronia melanocarpa fruits obtained in the step S2 into pulp;
step S4: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step S3, and stirring for 4-5h at the temperature of 40-50 ℃;
step S5: placing the enzymatic Aronia melanocarpa fruit pulp obtained in the step S4 in an air bag press, pressing for 1-3h under 7-10kPa, and separating to obtain Aronia melanocarpa fruit juice;
step S6: adding a deastringent into the Aronia melanocarpa fruit juice obtained in the step S5, and stirring for 4-5h at the temperature of 40-50 ℃;
step S7: filtering the deastringent aronia melanocarpa fruit juice obtained in the step S6, and collecting filtered juice;
step S8: adding perilla juice into the aronia melanocarpa fruit juice obtained in the step S7, and uniformly mixing and stirring;
step S9: placing the aronia melanocarpa fruit mixed juice obtained in the step S8 into a freezing concentrator for concentrating to enable the content of soluble solid to reach 60-65%;
step S10: and (5) freeze-drying, crushing and subpackaging the aronia melanocarpa concentrated juice obtained in the step (S9) to obtain the freeze-dried aronia melanocarpa juice powder.
5. The preparation process of the aronia melanocarpa fruit juice freeze-dried powder according to claim 4, which is characterized in that: the aronia melanocarpa fruit in the step S1 is fresh fruit or frozen fruit.
6. The preparation process of the aronia melanocarpa fruit juice freeze-dried powder according to claim 4, which is characterized in that: the filtration in the step S7 includes plate-frame primary filtration and membrane secondary filtration.
7. The preparation process of the aronia melanocarpa fruit juice freeze-dried powder according to claim 7, which is characterized in that: the filtering membrane adopted by the membrane secondary filtration is a 0.2 mu m inorganic ceramic membrane.
8. The preparation process of the aronia melanocarpa fruit juice freeze-dried powder according to claim 4, which is characterized in that: the preparation of the perilla juice in the step S8 comprises the following steps:
step S81: soaking fresh leaves of Perilla frutescens with dark green or purple color in clear water for 20-30min, cleaning with running water, blanching in 60-80 deg.C hot water for 4-6 min, taking out, spreading out, draining, cooling to room temperature, refrigerating in refrigerator for 50-70min at 1-6 deg.C;
step S82: pouring the perilla leaves refrigerated in the step S81 into a chopper to be cut into pieces, adding tert-butyl hydroquinone and water into the cut perilla leaves to be uniformly stirred, and pouring the mixture into a juice extractor to obtain perilla juice.
9. The preparation process of the aronia melanocarpa fruit juice freeze-dried powder according to claim 4, which is characterized in that: the freeze drying in the step S10 adopts a food freeze dryer.
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