CN114938826A - Polygonatum sibiricum and ginseng chocolate capable of improving antioxidant activity based on mechanochemistry and preparation method - Google Patents
Polygonatum sibiricum and ginseng chocolate capable of improving antioxidant activity based on mechanochemistry and preparation method Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C21/00—Disintegrating plant with or without drying of the material
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C23/00—Auxiliary methods or auxiliary devices or accessories specially adapted for crushing or disintegrating not provided for in preceding groups or not specially adapted to apparatus covered by a single preceding group
- B02C23/08—Separating or sorting of material, associated with crushing or disintegrating
- B02C23/10—Separating or sorting of material, associated with crushing or disintegrating with separator arranged in discharge path of crushing or disintegrating zone
-
- 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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Abstract
The invention discloses a sealwort ginseng chocolate for improving antioxidant activity based on mechanochemistry and a preparation method thereof, wherein the sealwort ginseng chocolate comprises the following main raw materials: 20-70% of cocoa mass, 5-25% of cocoa butter, 10-40% of xylitol, 8-30% of rhizoma polygonati, 5-20% of ginseng and 0.25-1% of soybean lecithin. Grinding rhizoma Polygonati and Ginseng radix by mechanochemical technology, melting, mixing, fine grinding, sieving, adjusting temperature, forming and packaging to obtain rhizoma Polygonati and Ginseng radix chocolate with strong antioxidant activity. The invention not only can improve the taste of the prepared chocolate, but also can increase the release of bioactive substances such as polysaccharide, saponin and the like. The polygonatum sibiricum ginseng chocolate greatly improves the antioxidant effect of the common polygonatum sibiricum ginseng raw materials, improves DPPH, hydroxyl and superoxide radical scavenging capacity by nearly 20 times, 10 times and 6 times respectively, is silky and fine in mouthfeel, has a great flavor, and has a wide market prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method and application of polygonatum sibiricum ginseng chocolate for improving antioxidant activity based on mechanochemistry.
Background
Mechanochemistry refers to a process of extruding, shearing, rubbing, impacting, bending, etc., a gas, liquid, or solid by means of a high-intensity mechanical force, so that the physicochemical properties of the substances are changed. In recent years, mechanochemistry has been widely used to assist natural plant extraction, and has relatively few applications in the food industry.
Rhizoma Polygonati has effects of invigorating qi, nourishing yin, invigorating spleen and invigorating kidney, and is called as "mainly invigorating spleen and replenishing qi … … for long-term taking for reducing weight and prolonging life without hunger" in famous medical records. Ginseng can tonify primordial qi, invigorate spleen and nourish lung, so it is called Shen nong Ben Cao Jing that it is mainly used to tonify five internal organs, calm spirit … … for a long time, and can lighten body and prolong life … …. The combination of the two has the effects of strengthening spleen and tonifying kidney, and tonifying qi and nourishing yin, and modern pharmacological studies show that the sealwort and the ginseng have certain antioxidant function.
At present, most of functional foods taking rhizoma polygonati and ginseng as main raw materials on the market are tablets, and the product forms mostly take old people as main consumer groups. Mental stress, strain, staying up all night, poor dietary habits and other factors accelerate the aging process of young and middle-aged workers, increase the incidence rate of chronic diseases, and young and middle-aged people have high requirements on the taste and the mouthfeel of foods and often pursue novelty, so that the development of a novel functional food form which has good mouthfeel and good smell and is popular with young and middle-aged people is urgently needed.
As a novel food, the chocolate is deeply favored by young and middle-aged people, and has the advantages of fine and smooth taste, good compliance and the like. Chocolate is rich in polyphenols and has certain antioxidant capacity, but after gastrointestinal digestion, polyphenols are damaged to reduce the antioxidant activity (Liu Jing et al, science and technology in food industry, 2020, No. 1, page 301-306).
Therefore, the invention introduces a mechanochemical technology into the preparation process of the polygonatum ginseng chocolate, processes the polygonatum ginseng raw material by mechanical grinding, mixes the raw material and the chocolate according to a certain proportion, develops a stable functional chocolate with strong antioxidant activity, greatly improves the antioxidant effect of the polygonatum ginseng raw material, has smooth and fine mouthfeel, and has positive significance for resisting oxidation of middle-aged and young people and preventing chronic diseases.
Disclosure of Invention
The invention aims to provide polygonatum ginseng chocolate capable of improving antioxidant activity based on mechanochemistry and a preparation method thereof. The chocolate has smooth mouthfeel, aromatic flavor and strong antioxidant activity.
The technical problem solved by the invention is as follows:
a preparation method of sealwort ginseng chocolate for improving antioxidant activity based on mechanochemistry comprises the following raw materials: 20-70% of cocoa mass, 5-25% of cocoa butter, 10-40% of xylitol, 8-30% of rhizoma polygonati, 5-20% of ginseng and 0.25-1% of soybean lecithin.
Preferably, 45-55% of cocoa liquid, 6-12% of cocoa butter, 14-22% of xylitol, 12-18% of rhizoma polygonati powder, 8-12% of ginseng powder and 0.5% of soybean lecithin.
A preparation method of polygonatum sibiricum ginseng chocolate for improving antioxidant activity based on mechanochemistry comprises the following specific steps:
s1, mechanical grinding: primarily crushing by a high-speed crushing technology, and then respectively grinding polygonatum and ginseng by a planetary ball mill by applying a mechanochemical technology;
s2, melting: adding cocoa liquid and cocoa butter into refiner, and heating the refiner wall with hot air to melt the cocoa liquid and cocoa butter;
s3, mixing: adding xylitol powder in a corresponding part and S1 mechanically grinding the obtained rhizoma polygonati and ginseng raw materials;
s4, fine grinding: fine grinding the mixed raw materials in a fine grinder;
s5, sieving: sieving the finely ground chocolate sauce;
s6, forming: pouring a mold, vibrating the mold, cooling and demolding;
and S7, packaging.
The mechanical grinding parameters are as follows: the ball material mass ratio is about 1:1-20:1, the rotating speed is 200-; preferably, the ball material mass ratio is about 5.6:1-8.4:1, the rotating speed is 400-600rpm, and the ball milling time is 20-30 min.
The specific parameters of the fine grinding are as follows: fine grinding is carried out at 40-80 ℃ for 0.5-8 hours; preferably, the refining is carried out at 40-50 ℃ for 4 to 6 hours.
The screening parameters are as follows: sieving the chocolate sauce with a standard sieve of 20-200 meshes; preferably, the chocolate sauce is sieved with an 80-100 mesh standard sieve;
the raw materials obtained by mechanical chemical technology grinding have small particle size, the effective components such as polysaccharide, saponin and the like are released quickly, the antioxidant effect of the polygonatum sibiricum ginseng raw materials is greatly improved, and the ginseng raw materials have smooth and fine mouthfeel and extremely high flavor.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adopts the mechanochemical technology to grind and treat the traditional Chinese medicine raw material to obtain the raw material D 50 Less than 15 μm, and the degree of cell wall breaking is obviously increased.
2. The invention applies the mechanochemical technology to the chocolate raw material treatment process for the first time, greatly improves the antioxidant activity of the polygonatum sibiricum ginseng raw material extract, improves the DPPH, hydroxyl and superoxide radical removing capacities of 177.35%, 84.27% and 51.39% respectively compared with the polygonatum sibiricum ginseng block raw material extract, and improves the DPPH, hydroxyl and superoxide radical removing capacities of the obtained chocolate extract by nearly 20 times, 10 times and 6 times respectively compared with the polygonatum sibiricum ginseng block raw material extract.
3. Compared with similar products, the invention better accords with the favor of middle-aged and young people, the obtained product has smooth and fine mouthfeel and strong fragrance, and sugar alcohol is added to replace cane sugar, so that the invention accords with the modern healthy diet trend and is suitable for various people such as diabetes, obesity and the like.
4. The sealwort ginseng chocolate with strong antioxidant activity is processed by adopting a mechanochemical technology to obtain the particle size D 50 The sealwort and ginseng raw materials with the wall breaking rate of less than 15 mu m can improve the taste of the prepared chocolate and increase the release of bioactive substances such as polysaccharide, saponin and the like. The polygonatum sibiricum ginseng chocolate greatly improves the antioxidant effect of the common polygonatum sibiricum ginseng raw materials, improves DPPH, hydroxyl and superoxide radical scavenging capacity by nearly 20 times, 10 times and 6 times respectively, is silky and fine in mouthfeel, has a great flavor, and has a wide market prospect.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, are illustrated in the accompanying drawings:
FIG. 1 is a diagram showing a distribution of particle sizes of rhizoma Polygonati and Ginseng radix materials after grinding by mechanochemical technique;
FIG. 2 is a comparison of scanning electron micrographs of rhizoma Polygonati and Ginseng radix before and after grinding by mechanochemical technique.
Detailed Description
The exemplary embodiments and descriptions thereof are provided to explain the present application and do not constitute an undue limitation on the present application. The raw materials and equipment used in the present application are all common raw materials and equipment in the field, and are all commercially available products unless otherwise specified. The methods used in this application are conventional in the art unless otherwise indicated.
Example 1
A preparation method of sealwort and ginseng raw materials for improving antioxidant activity based on mechanochemistry comprises the steps of primarily crushing sealwort and ginseng by a high-speed crushing technology, and then respectively grinding by using a planetary ball mill by applying a mechanochemical technology to obtain wall-broken raw materials, wherein the specific parameters are as follows: the ball material mass ratio is about 7:1, the rotating speed is 600rpm, and the ball milling time is 30 min.
Example 2
A preparation method of a sealwort and ginseng raw material for improving antioxidant activity based on mechanochemistry comprises the steps of primarily crushing sealwort and ginseng by a high-speed crushing technology, and then respectively grinding by using a planetary ball mill by applying a mechanochemical technology to obtain a wall-broken raw material, wherein the specific parameters are as follows: the ball-material mass ratio is about 8.4:1, the rotating speed is 500rpm, and the ball-milling time is 20 min.
Example 3
A preparation method of sealwort and ginseng raw materials for improving antioxidant activity based on mechanochemistry comprises the steps of primarily crushing sealwort and ginseng by a high-speed crushing technology, and then respectively grinding by using a planetary ball mill by applying a mechanochemical technology to obtain wall-broken raw materials, wherein the specific parameters are as follows: the ball-material mass ratio is about 5.6:1, the rotating speed is 400rpm, and the ball-milling time is 20 min.
Example 4
A preparation method of sealwort ginseng chocolate for improving antioxidant activity based on mechanochemistry comprises the following raw materials per 200g of finished product: 95g of cocoa liquid, 19g of cocoa butter, 44g of xylitol, 24g of rhizoma polygonati, 16g of ginseng and 1g of soybean lecithin.
A preparation method of sealwort ginseng chocolate for improving antioxidant activity based on mechanochemistry comprises the following specific steps: cutting cacao liquid and cacao butter into pieces, adding into a refiner, heating with hot air to melt completely, mixing xylitol powder of example 1, adding into the refiner, refining for 3.5 hr, adding soybean phospholipid, and refining for 0.5 hr; placing the finely ground chocolate sauce in a standard sieve with 100 meshes for sieving; the obtained chocolate sauce is packaged after temperature adjustment, mold filling, mold vibration, cooling and mold stripping.
Comparative example 1
The sealwort and ginseng raw materials are cut into blocks, 24g of sealwort and 16g of ginseng are taken and mixed to obtain the sealwort and ginseng common raw materials.
Comparative example 2
The sealwort and ginseng raw materials are crushed by a high-speed crushing technology, sieved by a 100-mesh sieve, and mixed to obtain sealwort and ginseng fine powder raw materials, wherein the sealwort and ginseng raw materials are 24g and 16 g.
Comparative example 3
Prepared in the same manner as in example 4 except that the added polygonatum sibiricum and ginseng raw materials were the fine powder raw materials obtained in comparative example 2.
Particle size determination and scanning electron microscope observation of rhizoma Polygonati and Ginseng radix powder
The particle sizes of the rhizoma polygonati and the ginseng raw materials in the example 1 are detected by dry-method sample measurement of a laser scanning particle size analyzer, and the cell wall breaking degree of each raw material in the comparative example 2 and the example 1 is observed by adopting an SEM-field emission scanning electron microscope.
The particle size distribution diagram of rhizoma Polygonati and Ginseng radix material after grinding by mechanochemical technique is shown in FIG. 1, wherein (A) rhizoma Polygonati material of example 1; (B) example 1 ginseng starting material.
The scanning electron microscope image of rhizoma Polygonati and Ginseng radix before and after grinding by mechanochemical technique is shown in FIG. 2, wherein (A): comparative example 2 fine powder raw material of ginseng; (B) the method comprises the following steps Example 1 ginseng wall-broken raw material; (C) the method comprises the following steps Comparative example 2 rhizoma polygonati fine powder raw material; (D) the method comprises the following steps Example 1 rhizoma Polygonati wall-broken raw material.
The particle size results showed that the Polygonatum sibiricum powder D of example 1 50 ≤14.141μm，D 90 Less than or equal to 85.405 μm, and radix Ginseng powder D 50 ≤6.254μm，D 90 Less than or equal to 33.522 mu m; the scanning electron microscope shows that the cell wall breaking degree of the comparative example 2 is low, the cell wall structure is basically complete, the cell wall breaking of the polygonatum sibiricum powder and the ginseng powder in the example 1 is obvious, and the cell wall breaking rate is obviously improved.
In vitro antioxidant experiment of rhizoma polygonati and ginseng chocolate extract
The extracts of comparative example 1 (the common raw material of polygonatum sibiricum and ginseng), comparative example 2 (the fine powder raw material of polygonatum sibiricum and ginseng) and example 1 (the wall-broken raw material of polygonatum sibiricum and ginseng) and comparative example 3 (the fine powder chocolate of polygonatum sibiricum and ginseng) and example 4 (the chocolate of polygonatum sibiricum and ginseng) are taken, the DPPH free radical scavenging capacity, the hydroxyl free radical scavenging capacity and the superoxide radical scavenging capacity of the extracts are detected, and the corresponding Trolox equivalent is calculated to evaluate the in vitro antioxidant activity.
Compared with the common sealwort and ginseng raw materials, the removal capacities of DPPH free radical, hydroxyl free radical and superoxide free radical of the sealwort and ginseng wall-broken raw materials in the example 1 are respectively increased by 177.35%, 84.27% and 51.39%; compared with the rhizoma polygonati and ginseng fine powder raw materials, the three antioxidant capacities of the embodiment 1 are respectively increased by 130.38%, 96.97% and 15.95%, wherein the DPPH free radical scavenging capacity is remarkably improved.
The DPPH free radical, hydroxyl free radical and superoxide free radical scavenging abilities of the polygonatum ginseng chocolate are 67.47 +/-0.27, 163.94 +/-58.59 and 1399.76 +/-306.79 mg Trolox/g respectively. Compared with the polygonatum and ginseng fine powder chocolate in the comparative example 3, the antioxidant activity is obviously improved. It is worth mentioning that the polygonatum ginseng chocolate has greatly improved antioxidant effect and approximately 20 times, 10 times and 6 times improved DPPH, hydroxyl and superoxide radical scavenging abilities, respectively, compared with the polygonatum ginseng common raw material (see table 1).
TABLE 1 results of radical scavenging ability of samples
Note: in comparison with comparative example 1, ** P＜0.01， * p is less than 0.05; in comparison with comparative example 2, ## P＜0.01， # p is less than 0.05; in comparison with comparative example 3, △△ P＜0.01， △ P＜0.05。
in conclusion, the polygonatum sibiricum and ginseng chocolate provided by the invention has the raw material particle size D 50 Less than 15 μm, high wall breaking rate, and good taste of chocolate, and has strong in vitro antioxidant ability. The preparation method is simple and controllable in operation and capable of realizing quantitative production, the polygonatum sibiricum ginseng chocolate provided by the invention greatly improves the antioxidant effect of the polygonatum sibiricum ginseng common raw materials, the DPPH, hydroxyl and superoxide radical scavenging capacity is improved by nearly 20 times, 10 times and 6 times respectively, and the polygonatum sibiricum ginseng chocolate can be used as a novel functional food for expanding polygonatum sibiricum ginseng consumers.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (9)
1. A polygonatum ginseng chocolate for improving antioxidant activity based on mechanochemistry is characterized in that: the paint consists of the following components in percentage by mass: 20-70% of cocoa liquid, 5-25% of cocoa butter, 10-40% of xylitol, 8-30% of rhizoma polygonati, 5-20% of ginseng and 0.25-1% of soybean lecithin.
2. The rhizoma polygonati ginseng chocolate capable of improving antioxidant activity based on mechanochemistry according to claim 1, which is characterized by comprising the following components in percentage by mass: 45-55% of cocoa liquid, 6-12% of cocoa butter, 14-22% of xylitol, 12-18% of sealwort powder, 8-12% of ginseng powder and 0.5% of soybean lecithin.
3. The preparation method of polygonatum ginseng chocolate for improving antioxidant activity based on mechanochemistry according to claim 1 or 2, comprising the steps of:
s1, mechanical grinding: primarily crushing by a high-speed crushing technology, and then respectively grinding polygonatum and ginseng by a planetary ball mill by applying a mechanochemical technology;
s2, melting: adding cocoa liquid and cocoa butter into a refiner in corresponding parts, and heating the wall of the refiner by hot air to fully melt the cocoa liquid and cocoa butter;
s3, mixing: adding xylitol powder in a corresponding part and S1 mechanically grinding the obtained rhizoma polygonati and ginseng raw materials;
s4, fine grinding: fine grinding the mixed raw materials in a fine grinder;
s5, sieving: sieving the chocolate sauce after fine grinding;
s6, forming: pouring a mold, vibrating the mold, cooling and demolding;
and S7, packaging.
4. The method of claim 3, wherein in step S1, the mechanical milling parameters are as follows: the ball material mass ratio is 1:1-20:1, the rotating speed is 200-.
5. The method of claim 4, wherein in step S1, the mechanical milling parameters are as follows: the mass ratio of the ball material is 5.6:1-8.4:1, the rotating speed is 400-600rpm, and the ball milling time is 20-30 min.
6. The method of claim 3, wherein the refining is performed at 40-80 ℃ for 0.5 to 8 hours in step S4.
7. The method of claim 6, wherein the refining in step S4 is performed at 40-50 ℃ for 4 to 6 hours.
8. The method of claim 3, wherein in step S5, the chocolate sauce is screened with a 20-200 mesh standard screen.
9. The method of claim 8, wherein in step S5, the chocolate sauce is sieved using an 80-100 mesh standard sieve.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115736069A (en) * | 2022-10-24 | 2023-03-07 | 九信(武汉)中药研究院有限公司 | Polygonatum sibiricum chocolate bean and preparation method thereof |
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| KR20150027950A (en) * | 2013-09-05 | 2015-03-13 | 김정단 | Method for producing chocolate containing Dendropanax morbifera and chocolate produced by the same method |
| KR20160139570A (en) * | 2015-05-28 | 2016-12-07 | 최형일 | Ginseng chocolate method |
| CN106720822A (en) * | 2015-11-20 | 2017-05-31 | 梁刚 | A kind of chocolate with invigorating the lung and benefiting vital QI effect |
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| CN115736069A (en) * | 2022-10-24 | 2023-03-07 | 九信(武汉)中药研究院有限公司 | Polygonatum sibiricum chocolate bean and preparation method thereof |
| CN115736069B (en) * | 2022-10-24 | 2024-05-10 | 九信(武汉)中药研究院有限公司 | Polygonatum sibiricum chocolate bean and preparation method thereof |
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