CN115057947A - Extraction method of flaxseed gum and obtained flaxseed gum fruit juice beverage - Google Patents
Extraction method of flaxseed gum and obtained flaxseed gum fruit juice beverage Download PDFInfo
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- CN115057947A CN115057947A CN202210521772.4A CN202210521772A CN115057947A CN 115057947 A CN115057947 A CN 115057947A CN 202210521772 A CN202210521772 A CN 202210521772A CN 115057947 A CN115057947 A CN 115057947A
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- flaxseed
- extraction
- ultrasonic
- flaxseed gum
- juice
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Links
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Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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
- A23L2/52—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
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- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Materials Engineering (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Sustainable Development (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for extracting flaxseed gum and a flaxseed gum juice beverage prepared by the method, wherein the extraction method comprises the following steps: 1) the raw material is one or more of flaxseed, flaxseed skin and flaxseed meal, and the extracting agent is fruit juice; 2) ultrasonic extraction: extracting for 20-60 min by using an ultrasonic processor under the conditions that the ultrasonic power is 100-500W, the temperature is 40-60 ℃ and the material-liquid ratio is 1: 15-30 g/mL, centrifuging and collecting supernatant; 3) high-pressure homogenization treatment: homogenizing the supernatant for 2-3 times under 40-60 MPa to obtain the flaxseed gum fruit juice beverage. The extraction method of flaxseed gum provided by the invention has the advantages that the yield is greatly improved by ultrasonic-assisted extraction, and other impurities are not introduced. Research shows that the ultrasonic treatment caused acoustic cavitation effect leads to cell wall cracking, so that the contact area of the linseed cells and a solvent is increased to dissolve a larger amount of linseed glue.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for extracting flaxseed gum by using raw fruit juice as an extraction solvent and an obtained product.
Background
The flaxseed gum is the most important part of flaxseed skin, is a soluble dietary fiber, a substance for combining sugar and protein, and also contains a small amount of minerals; it has high nutrient content, high viscosity, high water absorption, good emulsifying effect, and can be used for reducing the risk of diabetes and coronary heart disease, preventing colon and rectal cancer, and reducing obesity [1] . In addition, the flaxseed gum may also contain lignans. The lignan mainly comprises secoisolariciresinol and its glycoside secoisolariciresinol diglucoside. It has strong antioxidant effect, and can inhibit the growth of breast cancer cells, prevent prostatic cancer, menstrual period syndrome, osteoporosis, and cardiovascular system diseases [2，3] . Therefore, the application of the flaxseed gum in food has wide prospect.
The prior extraction technology of the linseed glue at home and abroad mainly comprises a wet extraction technology using water as an extractant and a dry extraction technology without water, wherein the dry extraction mainly adopts a mode of grinding and sieving separation, and the extraction rate is between 10 and 20 percent [4] These extraction methods also require subsequent isolation, purification and utilization.
The original fruit juice is rich in functional active ingredients, such as micromolecular reducing sugar, organic acid, vitamins and mineral elements such as sodium, potassium, calcium, iron, magnesium, phosphorus and the like, so that the nutritional efficacy of the fruit juice is improved, and a complex ionic liquid system is formed. Related researches on direct preparation of dietary fiber beverages by using fruit juice as an extraction solvent are not reported. In recent years, studies of extracting functional substances using an ultrasonic-assisted eutectic solvent have been reported. They are usually two-component or three-component eutectic mixtures consisting of a hydrogen bond donor and a hydrogen bond acceptor. Bajkac et al [5] Active substances such as isoflavone are extracted from soybean by using a binary system. Ozturk et al [6] Extracting polyphenol antioxidant from orange peel waste by using a ternary system. The ultrasonic-assisted extraction can well maintain the structure and activity of the extract, simultaneously, the soluble substances in the plant cells can be quickly released, diffused and enter the extractant, and the ultrasonic-assisted extraction has the characteristics of time saving, high efficiency and the like. The 100% original fruit juice is used as a complex system which is rich in various hydrogen bond donors of citric acid, malic acid and amino acid, and also rich in hydrogen bond acceptors of d-fructose, d-sucrose, glucose, amino acid and the like, and can promote the extraction of functional substances such as lignan and the like so as to improve the oxidation resistance of the solution. Moreover, the apple juice is rich in dietary fibers such as pectin and the like, and can form a functional beverage with high dietary fibers by interaction with flaxseed gum.
At present, the research and development of dietary fiber beverages at home and abroad mainly adopt preparation type, soluble dietary fiber with a certain proportion is directly added into a beverage main body such as milk or fruit juice to prepare the beverage, and the preparation type production process mainly comprises two process routes, extraction of the dietary fiber and production of the fruit juice. The soluble dietary fiber can be extracted by extraction methods such as an extraction method, an enzymolysis method, an acid-base hydrolysis method and the like, and the dietary fiber raw material powder is prepared by processes such as precipitation, filtration, rinsing, drying, crushing and the like after extraction, so that the subsequent blending is convenient. The blending process has disadvantages in safety, energy consumption, environmental protection, cost and the like. How to achieve green sustainable production of dietary fiber beverages is a major challenge we are faced with.
Reference:
[1] xihaiyan, the extraction and application research of flaxseed gum progress [ J ] agricultural engineering, 2015,5(05):63-64+71.
[2] The microwave-assisted extraction process and the antioxidant activity research of lignans in flaxseed cakes [ J ] are carried out on foods, 2020,41(16):75-81.
[3] Methods for extracting, separating, analyzing and detecting lignans, phytoestrogen active substances in Shendong-linseed are studied [ D ] northwest university, 2010.
[4] The research on the extraction, separation and purification technologies of Qiu Liming, Ranunculus tanguticus, Yuan Yan, Wei Ice, Mumquat, flaxseed gum and secoisolariciresinol diglucoside advances [ J ] the food and grain industry, 2021,28(03):40-43+47.
[5]BAJKACZ S,ADAMEK J.Evaluation of new natural deep eutectic solvents for the extraction of isoflavones from soy products[J].Talanta,2017,168:329-335.
[6]OZTURK B,PARKINSON C,GONZALEZ-MIQUEL M.Extraction of polyphenolic antioxidants from orange peel waste using deep eutectic solvents[J].Separation and Purification Technology,2018,206:1-13.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the method for extracting the flaxseed gum by directly using fruit juice as an extracting agent without using extraction methods such as an extraction method, an enzymolysis method, an acid-base hydrolysis method and the like for soluble dietary fibers.
The second purpose of the invention is to provide the flaxseed gum fruit juice beverage obtained by the extraction method.
The technical scheme for realizing the above purpose of the invention is as follows:
a method for extracting flaxseed gum comprises the following steps:
1) the raw material is one or more of flax seed, flax seed skin and flax seed meal, and the extracting agent is one or two of pear juice, apple juice, grape juice, peach juice and orange juice;
2) ultrasonic extraction: extracting for 20-60 min by using an ultrasonic processor under the conditions that the ultrasonic frequency is 30-50 kHz, the ultrasonic power is 100-500W, the temperature is 40-60 ℃, and the material-liquid ratio is 1: 15-30 g/mL, centrifuging for 3000-5000 Xg, separating solid from liquid, and collecting supernatant;
3) high-pressure homogenization treatment: homogenizing the supernatant for 2-3 times under 40-60 MPa to obtain the flaxseed gum fruit juice beverage.
The preferred embodiment of the present invention is as follows.
Wherein the fruit juice is 100% fruit juice, and the carbohydrate content of each 100mL of fruit juice is 8-12 g.
In the step 1), the extracting agent is apple juice, and the raw material is flaxseed peel.
In the step 2), the ratio of the materials to the liquid is 1 (22-26).
In the step 2), the power of ultrasonic extraction is 450-550W.
Wherein, in the step 2), the extraction is carried out in an ultrasonic extractor at the temperature of 60-70 ℃.
Wherein, in the step 2), the extraction is carried out in an ultrasonic extractor with the power of 500W for 40-60 min.
The extraction method of flaxseed gum further preferably comprises the following steps:
1) the raw material is flaxseed peel, and the extracting agent is apple juice;
2) ultrasonic extraction: extracting the extracting solution for 40min under the power of 500W under the condition that the material-liquid ratio is 1:25 and the ultrasonic frequency is 30-50 kHz, wherein the ultrasonic extraction temperature is 70 ℃; centrifuging 3000-5000 g to separate solid from liquid, and collecting supernatant;
3) high-pressure homogenization treatment: homogenizing the supernatant for 2-3 times under 40-60 MPa to obtain the flaxseed gum fruit juice beverage.
The flaxseed gum fruit juice beverage obtained by the extraction method.
The invention has the beneficial effects that:
the extraction method of flaxseed gum provided by the invention has the advantages that the yield is greatly improved by ultrasonic-assisted extraction, and other impurities are not introduced. Research shows that the ultrasonic cavitation effect caused by ultrasonic treatment causes cell wall cracking, so that the contact area of the flaxseed cells and a solvent is increased to dissolve a larger amount of flaxseed gum.
The apple juice is rich in malic acid, and has high contents of potassium, magnesium and phosphorus, wherein the potassium intake can promote the excretion of sodium, inhibit the pressure-increasing effect of sodium, and has the function of lowering blood pressure; phosphorus is a constituent of bones and teeth, and is also an important component of enzymes; mg (Mg) 2+ Is an activator of various enzymes, and can promote bone growth and excitation of nerve and muscle, and improve gastrointestinal function. In general, 100% apple juice is a beverage with high nutritive value and health care function. Most of dietary fiber fruit juice beverages on the market are obtained by compounding fruit juice and dietary fiber, wherein additives such as soft sugar, citric acid and the like are correspondingly added, so that the combination of the fruit juice and the dietary fiber on the health care function of a human body is realized, and the taste and the flavor are good.
The flaxseed gum fruit juice beverage obtained by the extraction method closely surrounds the key scientific problem of application of agricultural product processing byproducts, and on the basis of the early-stage work, by combining the current international and domestic industrial requirements and the academic frontier, the research and development of the high dietary fiber fruit juice beverage are developed by taking the agricultural wastes such as flaxseed peels, flaxseed meal and the like as raw materials and adopting a 100% fruit juice ultrasonic-assisted extraction process. Through technical attack, the utilization rate of agricultural wastes can be greatly improved, and high-value utilization of products is realized; meanwhile, the process flow of the production of the high dietary fiber fruit juice is simplified, the water consumption, the energy consumption and the use of food additives in the extraction process are reduced, the safety of the product is improved, the functionality of the product is explored, and a high-quality nutrient product and an innovative solution are provided for customers in the fields of nutrition and health.
The technology carries out the healthy idea of 'clean label', not only greatly reduces the production cost of the high dietary fiber fruit juice, improves the profit margin of enterprises, but also provides scientific theoretical basis and application basis for promoting the effective connection of modern agriculture and advanced manufacturing industry and prolonging the agricultural industry chain. The new power is to reduce sugar, fat and additives, etc., and the new vitality is glowed under the washing of new consumption wave.
Drawings
Fig. 1 is a process route diagram of the extraction method of flaxseed gum of the present invention.
Fig. 2 is a photograph of different types of flaxseed juice products.
FIG. 3 is a flavor profile of a sample obtained by extracting flaxseed hull from apple juice: sonication group at 40 ℃.
FIG. 4 is a flavor profile of a sample obtained by extracting flaxseed hull from apple juice: and (5) steaming and boiling at the high temperature of 80 ℃.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
The raw materials used in the examples: the flaxseed raw material comprises flaxseed, flaxseed hull and flaxseed meal, and is from Zhangkou area in Hebei province, and the variety is No. 9 in Shanghai.
The ultrasonic treatment equipment is a Shumei KQ-700TDB desk type high-frequency numerical control ultrasonic processor.
Example 1: extraction preliminary experiments
The nutritional composition of the juices used in the examples is shown in the following table.
Table 1: 100% of the nutritional content of the juice
In the embodiment, apple juice is used as an extracting agent, 14g of flaxseed is used as a raw material, the material-liquid ratio is 1:6g/mL, the raw material is decocted at 85 ℃ for 15min, and after extraction, the raw material is centrifuged at 4800 Xg for 5min to separate solid from liquid.
Table 2: comparison of the viscosity of the decocted extracts
The 100% peach juice and pear juice are turbid juice, the extracted flaxseed gum juice has high viscosity and thick and heavy mouthfeel, and the juice needs to be blended to proper viscosity by adding water in the later period. 100% of grape juice, apple juice and orange juice are clear juice, the clear juice is found to be more suitable to be used as an extracting agent of the flaxseed gum fruit juice beverage by comparing with the commercially available Banderry pectin beverage, the viscosity of the apple juice is closer to the commercially available grade, and the flaxseed gum fruit juice beverage is prepared by a one-step method by optimizing the extracting conditions.
Furthermore, the apple juice is rich in dietary fibers such as pectin and the like, and the dissolution performance of the apple juice on flaxseed gum should be stronger. In the item, the extract obtained after extracting the flaxseed gum by using the fruit juice as a solvent is used as the flaxseed gum fruit juice beverage, and the viscosity of the obtained extract is not suitable to be too high. Compared with the commercial product, the product has the viscosity of 8-11 MPa-s, and can meet the taste requirement. In the subsequent research, the apple juice is adopted to extract the flaxseed gum under the assistance of ultrasonic, the optimal raw materials, the optimal material-liquid ratio, the optimal ultrasonic duration, the optimal power and the optimal temperature under the appropriate conditions of the viscosity, the flavor and the like of the obtained extract are explored, and the basic components of the product are measured.
Example 2
In the embodiment, apple juice is used as an extracting agent, 14g of flaxseed and flaxseed peel are respectively used as raw materials, the material-liquid ratio is 1:15g/mL, the mixture is boiled at 85 ℃ for 40min, after extraction, 4800 Xg is centrifuged for 5min to separate solid and liquid, the viscosity of the extracting solution is measured, ethanol with the volume being three times that of the supernatant is added, the mixture is placed still for 2h and then is subjected to vacuum filtration, the precipitate is dried and weighed to calculate the flaxseed gum extraction rate, and the better extracting raw materials are selected through comprehensive comparison.
Table 3: comparison of extraction rates of flaxseed and flaxseed hull from flaxseed gum
| Linseed | Flax seed husk | Apple juice | |
| viscosity/MPa.s | 17.8 | 21.5 | 1.24 |
| Mass of flaxseed gum/g | 0.712 | 2.689 | / |
| Yield/% | 4.45 | 18.57 | / |
In the first experiment, the linseed hulls and flaxseeds, as well as the feed-to-liquid ratio, were initially screened by a separate cooking process. The linseed skins are found to have higher yield of the linseed gum (the result of experimental example 2), and compared with the viscosity of a commercially available Andeli apple pectin compound beverage, the linseed skins are found to be less in dosage to achieve the same viscosity, and the linseed skins belong to a by-product of agricultural product processing, so that the comprehensive utilization is realized. In the case of flaxseed, it is not conducive to other product developments that have been performed on flaxseed that has been subjected to steam stripping. Through the comparison of the tests, the flaxseed hull is selected as the extraction raw material.
Example 3
In the embodiment, apple juice is used as an extracting agent, 14g of flaxseed peel is subjected to flaxseed gum extraction by using material-liquid ratios (the unit is g/mL) of 1:5, 1:10, 1:15, 1:20, 1:25 and 1:30 respectively at the temperature of 85 ℃ and the time of decocting for 40min, after extraction, 4800 Xg is centrifuged for 5min to separate solid and liquid, the viscosity of an extracting solution is measured, ethanol with the volume being three times that of the supernatant is added, after standing for 2h, vacuum filtration is carried out, after precipitation is dried, weighing is carried out to calculate the flaxseed gum extraction rate, and the better material-liquid ratio is selected by comprehensively considering the viscosity of the extracting solution.
Table 4: influence of feed liquid ratio on flaxseed gum yield
| Ratio of feed to liquid/g/mL | 1:10 | 1:15 | 1:20 | 1:25 | 1:30 |
| viscosity/MPa.s | 20.51 | 20.77 | 18.23 | 13.04 | 10.39 |
| Mass of flaxseed gum/g | 2.683 | 2.663 | 2.912 | 3.209 | 2.874 |
| Yield/% | 19.16 | 19.02 | 20.80 | 22.92 | 20.53 |
Through the tests, the ratio of the material to the liquid in the subsequent ultrasonic extraction is determined to be 1:25 (w/v).
Example 4
In the embodiment, apple juice is used as an extracting agent, the material-liquid ratio is 1:25g/mL, the power of the optimum ultrasonic auxiliary extraction condition of flaxseed gum is researched, 14g of flaxseed peel is respectively extracted by 100W, 200W, 300W, 400W and 500W in an ultrasonic extractor at 40 ℃, the ultrasonic time is 40min, and the ultrasonic frequency is 40 kHz; and (4) calculating the extraction rate after centrifugation, alcohol precipitation, suction filtration and drying, and comprehensively considering to select the optimal extraction power.
Table 5: influence of ultrasonic power on yield of flaxseed gum
| power/W | 200 | 300 | 400 | 500 |
| viscosity/MPa.s | 6.04 | 6.00 | 6.98 | 8.11 |
| Mass of flaxseed gum/g | 2.08 | 2.02 | 2.11 | 2.36 |
| Yield/% | 16.00 | 15.54 | 16.23 | 18.15 |
Through the above experiment, it was determined that the power of the subsequent ultrasonic extraction was 500W.
Example 5
In the embodiment, apple juice is used as an extracting agent, the material-liquid ratio is 1:25g/mL, the temperature of the optimum ultrasonic auxiliary extraction condition of flaxseed gum is researched, 14g of flaxseed peel is extracted in an ultrasonic extractor under the conditions of 500W power and 40kHz ultrasonic frequency, the extraction is respectively carried out for 40min at the temperature of 30, 40, 50, 60 and 70 ℃, and the extraction rate is calculated after centrifugation, alcohol precipitation, suction filtration and drying.
Table 6: influence of ultrasonic temperature on yield of flaxseed gum
| Temperature/. degree.C | 30 | 40 | 50 | 60 | 70 |
| viscosity/MPa.s | 6.75 | 7.80 | 9.14 | 9.20 | 10.44 |
| Mass of flaxseed gum/g | 2.04 | 2.32 | 2.34 | 2.42 | 2.90 |
| Yield/% | 15.77 | 17.93 | 18.08 | 18.70 | 22.41 |
Through the above experiments, the temperature of the subsequent ultrasonic extraction was determined to be 70 ℃.
Exploring the time of optimum ultrasonic auxiliary extraction condition of flaxseed gum, extracting 14g of flaxseed peel in an ultrasonic extractor at 40 deg.C and power of 500W for 20, 30, 40, 50, 60min, centrifuging, precipitating with ethanol, vacuum filtering, oven drying, and calculating extraction rate.
Table 7: influence of ultrasonic time on yield of flaxseed gum
| Time/ |
20 | 30 | 40 | 50 | 60 |
| viscosity/MPa.s | 6.70 | 7.50 | 7.86 | 8.04 | 9.39 |
| Mass of flaxseed gum/g | 2.47 | 2.73 | 3.03 | 3.10 | 3.29 |
| Yield/% | 19.01 | 21.01 | 23.32 | 23.86 | 25.32 |
Through the two condition tests, the ultrasonic extractor is preferably used for extracting at the temperature of 60-70 ℃, and the extraction time is 50-60 min.
Example 6
The method for extracting flaxseed gum comprises the following steps:
1) the raw material is flaxseed peel, the extracting agent is apple juice,
2) ultrasonic treatment: extracting with ultrasonic wave at 40 deg.C and 40kHz and 500W for 40min at a ratio of 1:25, centrifuging at 4800g for 5min to separate solid and liquid, and collecting supernatant.
3) High-pressure homogenization treatment: homogenizing the supernatant for 2 times under 40MPa, and sterilizing under ultrahigh pressure to obtain flaxseed gum fruit juice beverage.
The obtained flaxseed gum apple juice beverage contains the following nutritional ingredients:
flavor substance detection
Detecting flavor substances of two samples of the linseed skin extracted from the apple juice. Fig. 3 is the extract obtained by boiling, and fig. 4 is the flaxseed gum fruit juice beverage obtained by ultrasonic treatment.
The detection method comprises the following steps: a manual Solid Phase Microextraction (SPME) sample injector and an 50/30 mu m DVB/CAR/PDMS extraction head are both products of Supelco corporation in America, and the extraction head of the solid phase microextraction is aged for 1h at a sample inlet of a gas chromatograph at 250 ℃ before use. TRACEDSQGC-MS (product of Finnigan Co., U.S.A.), DB-WAX (30 m.times.0.25 mm. times.0.25 μm) elastic quartz capillary column (product of Agilent Co., U.S.A.), programmed at 40 deg.C for 2.5min, at 5 deg.C/min to 200 deg.C, at 10 deg.C/min to 240 deg.C for 5 min; the sample inlet is 250 ℃, the transmission line is 230 ℃, the carrier gas is He gas, and the flow rate is 1.0 mL/min; no split-flow sample introduction. Ionization mode EI,70 eV; the ion source temperature is 250 ℃, and the mass scanning range is 35-400 amu; emission current 100 muA; the detection voltage is 1.4 kV.
Table 8: ultrasonic treatment group at 40 DEG C
Table 9: decocting at 85 ℃ under high temperature:
the flavor compounds are composed of alcohol, aldehyde, acid and ester, 25 flavor compounds are identified by an ultrasonic-assisted method, 24 flavor compounds are identified by a high-temperature cooking method, 21 flavor compounds are the same, and 16 flavor substances in the beverage prepared by the ultrasonic method have higher retention rate. The aroma given by the apples can well cover the unpleasant smell of the flaxseed raw material.
Oxidation resistance:
DPPH radical scavenging ability
Transferring 1mL of the three juice samples into test tubes, adding 2mL of 0.004% DPPH solution, mixing, reacting in dark room for 30min, and measuring absorbance A at 517nm 1 (ii) a The blank group uses 1mL of distilled water to replace the sample solution, and the absorbance value A is measured 0 (ii) a The sample control group uses 2mL of methanol instead of DPPH solution to determine the absorbance value A 2 . The methanol is used as a blank for zero adjustment, and Trolex is used as a positive control group, and the calculation is carried out according to the following formula:
clearance/% - [ A ] 0 -(A 1 -A 2 )]/A 0 ×100
Table 10: DPPH radical scavenging ability
| Sample (I) | 100ml sample contained Trolex Standard equivalent (mmol) |
| 100% apple juice | 2.20±0.13 |
| Ultrasonic treatment of flaxseed gum fruit juice beverage at 40 DEG C | 12.00±0.68 |
| Flax gum fruit juice beverage cooked at 85 DEG C | 12.8±0.45 |
The DPPH removing capacity of the flaxseed gum fruit juice beverage extracted by ultrasonic assistance at 40 ℃ and the DPPH removing capacity of the flaxseed gum fruit juice beverage treated by cooking at 85 ℃ are both higher than that of common 100% apple juice.
Determination of Total reducing Capacity
Adding 2.5mL of 0.2mol/L phosphate buffer solution and 2.5mL of 1% K into the fruit juice solution 3 Fe(CN) 6 Reacting the solution in water bath at 50 ℃ for 20min, cooling, adding 2.5mL of 10% trichloroacetic acid, centrifuging, collecting supernatant 2.5mL, sequentially adding 2.5mL of distilled water and 0.5mL of 0.1% FeCl 3 Shaking the solution, standing, and measuring absorbance A at 700nm 1 (ii) a 2.5mL of 1% K was replaced with 2.5mL of distilled water 3 Fe(CN) 6 The solution, the rest steps being the same, is tested for the absorbance value A 2 . Distilled water was used as a blank for zeroing and Trolex was used as a positive control. Calculating according to the formula: a ═ A 1 -A 2 。
Table 11: total reduction power
The FRAP value of the apple juice flaxseed gum beverage extracted by ultrasonic treatment and cooking treatment is higher than that of the original fruit juice, which indicates that the flaxseed gum enters a fruit juice system to greatly improve the antioxidant activity. And with the increase of the extraction temperature, the trend of first decreasing and then increasing is shown, which is probably that the temperature increase treatment can inactivate the active substances such as the original vitamin C in the juice, but the extraction rate of the flaxseed gum is increased, the antioxidant activity can be in positive correlation with the yield of the flaxseed gum, and the longer the ultrasonic time is, the higher the yield of the flaxseed gum is, the larger the viscosity of the juice system is, and the stronger the antioxidant property is.
Example 7
In the embodiment, different kinds of fruit juices are used as extracting agents, flaxseed peels are respectively used as raw materials, the material-liquid ratio is 1:25(g/mL), the ultrasonic power is 500W, the ultrasonic frequency is 40kHz, the treatment is carried out for 40min at 40 ℃, and the obtained product is detected and evaluated in an organoleptic mode. The product is shown in FIG. 2.
Table 12: physical data of products obtained from different fruit juice extractions
Sensory evaluation of flaxseed gum juice beverages was performed according to the ranking method in GBT12315-2008 sensory analysis methodology.
Sensory evaluation table
Table 13: sensory evaluation results of different flaxseed gum juices
According to the result of the sensory evaluation, the fruit juice beverage adopting the orange juice to extract the flaxseed peel has the best color, the fruit juice beverage adopting the pear juice to extract the flaxseed peel has the best taste, the fruit juice beverage adopting the apple juice to extract the flaxseed peel has the best aroma and tissue state, the total score of the sensory evaluation is the highest, and the fruit juice beverage is the orange juice.
Although the present invention has been described in the foregoing by way of examples, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.
Claims (10)
1. The extraction method of the flaxseed gum is characterized by comprising the following steps:
1) the raw material is one or more of flax seed, flax seed skin and flax seed meal, and the extracting agent is one or two of pear juice, apple juice, grape juice, peach juice and orange juice;
2) ultrasonic extraction: extracting for 20-60 min by using an ultrasonic processor under the conditions that the ultrasonic power is 100-500W, the temperature is 40-60 ℃ and the material-liquid ratio is 1: 15-30 g/mL, centrifuging for 3000-5000 g, separating solid from liquid, and collecting supernatant;
3) high-pressure homogenization treatment: homogenizing the supernatant for 2-3 times under 40-60 MPa to obtain the flaxseed gum fruit juice beverage.
2. The method for extracting flaxseed gum according to claim 1, wherein the fruit juice is 100% fruit juice, and the carbohydrate content per 100mL fruit juice is 8-12 g.
3. The method for extracting flaxseed gum according to claim 1, wherein in step 1), the extracting agent is apple juice and the raw material is flaxseed peel.
4. The extraction method of flaxseed gum according to claim 1, wherein in the step 2), the feed-liquid ratio is 1 (22-26) g/mL.
5. The method for extracting flaxseed gum according to claim 1, wherein in step 2), decocting is carried out at 80-90 ℃ for 35-45 min, after leaching, centrifuging to separate solid from liquid, and collecting the extract.
6. The extraction method of flaxseed gum according to claim 1, wherein in step 3), the ultrasonic frequency is 30-50 kHz, and the extraction power is 450-550W.
7. The extraction method of flaxseed gum according to claim 1, wherein in step 3), the extraction is carried out in an ultrasonic extractor at a temperature of 60-70 ℃.
8. The extraction method of flaxseed gum according to claim 1, wherein in step 3), the extraction is carried out in an ultrasonic extractor at a power of 500W for 50-60 min.
9. The extraction method of flaxseed gum according to any one of claims 1 to 8, characterized by comprising the steps of:
1) the raw material is flaxseed peel, and the extracting agent is apple juice;
2) ultrasonic extraction: extracting the extracting solution for 40min under the power of 500W under the condition that the material-liquid ratio is 1:25 and the ultrasonic frequency is 30-50 kHz, wherein the ultrasonic extraction temperature is 70 ℃; centrifuging 3000-5000 g to separate solid from liquid, and collecting supernatant;
3) high-pressure homogenization treatment: homogenizing the supernatant for 2-3 times under 40-60 MPa to obtain the flaxseed gum fruit juice beverage.
10. Flaxseed gum juice drink obtained by the extraction process according to any one of claims 1 to 9.
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| 中科中创亚麻籽: ""面包里面一定要放鸡蛋？放亚麻籽行不行"" * |
| 梁杰等: ""亚麻籽粉应用于液体食品的预处理工艺初步研究"" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117143263A (en) * | 2023-09-05 | 2023-12-01 | 内蒙古农业大学 | Preparation method of flaxseed gum and flaxseed gum/soybean protein isolate compound |
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| Publication number | Publication date |
|---|---|
| CN115057947B (en) | 2023-05-05 |
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