CN115067448B - Instant vegetable brewing solid beverage containing tremella spore polysaccharide and preparation method thereof - Google Patents
Instant vegetable brewing solid beverage containing tremella spore polysaccharide and preparation method thereof Download PDFInfo
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- CN115067448B CN115067448B CN202110281624.5A CN202110281624A CN115067448B CN 115067448 B CN115067448 B CN 115067448B CN 202110281624 A CN202110281624 A CN 202110281624A CN 115067448 B CN115067448 B CN 115067448B
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- 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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- Zoology (AREA)
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- Food Science & Technology (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an instant vegetable brewing solid beverage containing tremella polysaccharide and a preparation method thereof, and belongs to the field of foods. The invention takes fresh vegetables as raw materials, including Rohdea japonica, cabbage, carrot, spinach, celery and lentinus edodes, and prepares the uniformly and finely dried vegetable powder while retaining most of nutritional ingredients through a freeze drying technology and an ultrafine grinding technology; vegetables which are rich in nutrition, low in price and easy to obtain are used for matching, and a vegetable powder addition formula with scientific proportion and rich vegetable flavor is obtained. The introduced tremella polysaccharide contains more nutrient elements, and has the activities of reducing blood pressure and blood fat, resisting aging, resisting tumor and the like. The stability and swallowing feeling of the product are improved by optimizing the optimal addition amount of tremella fuciformis spore polysaccharide, and the product has more health functions while supplementing vegetable nutrition, and is suitable for dysphagia people such as the elderly, infants and throat patients due to the unique viscosity.
Description
Technical Field
The invention belongs to the field of foods, and relates to an instant vegetable brewing solid beverage containing tremella polysaccharide and a preparation method thereof.
Background
The vegetables contain rich vitamins, dietary fibers and mineral components, and can promote gastrointestinal motility when being eaten frequently, so that dyspepsia is effectively prevented, body obesity is avoided, and the food has a certain weight-losing and slimming effect. But the fresh vegetables are seasonal foods, and have short shelf lives and are easy to brown, wilt and rot. The dehydrated vegetables can remove most of moisture of the vegetables, prolong the shelf life of the vegetables, are convenient to package and easy to transport, and are important types of vegetable processing products. Most of the dehydrated vegetable products in the market at present are mainly side dishes in seasoning bags and snack foods. The development of the vegetable powder solid brewing beverage can well meet the demands of groups such as office workers, old people with poor teeth and the like living in the fast pace at present, the nutrition efficiency of people for taking vegetables is greatly improved by the function of brewing at any time and any place, the vegetable powder solid brewing beverage on the market has single vegetable type, low nutrition substances and poor system stability, the vegetable powder solid brewing beverage can be layered after being placed for a long time, and the bottom of a cup is provided with a plurality of residual particles after being drunk, so that the taste and the sense are also improved.
Disclosure of Invention
In order to overcome the defects and shortcomings in the prior art, the invention aims to provide an instant vegetable brewing solid beverage containing tremella polysaccharide.
The invention also aims to provide a preparation method of the tremella fuciformis spore polysaccharide-containing instant vegetable brewing solid beverage.
The aim of the invention is achieved by the following technical scheme:
an instant vegetable brewing solid beverage containing tremella spore polysaccharide comprises the following components in parts by mass:
1.3 to 1.7 parts of Rohdea japonica powder, 0.8 to 1.2 parts of spinach powder, 0.3 to 0.7 part of lentinus edodes powder, 0.1 to 0.5 part of carrot powder, 0.5 to 1.1 part of cabbage powder, 0.2 to 1 part of celery powder, 0.1 to 0.5 part of beta-cyclodextrin, 0.2 to 0.6 part of erythritol, 0.3 to 0.7 part of green tea powder and 0.6 to 1 part of tremella polysaccharide; wherein, during brewing, the tremella polysaccharide and water in the tremella polysaccharide-containing instant vegetable brewing solid beverage are mixed according to (0.6-1) g: (85-115) mL; further, during brewing, tremella polysaccharide and water in the tremella polysaccharide-containing instant vegetable brewing solid beverage are mixed according to (0.6-1) g: the ratio was 100 mL.
Preferably, the composition comprises the following components in parts by mass: 1.3 to 1.7 parts of Rohdea japonica powder, 0.8 to 1.2 parts of spinach powder, 0.3 to 0.7 part of lentinus edodes powder, 0.2 to 0.4 part of carrot powder, 0.5 to 0.9 part of cabbage powder, 0.4 to 0.8 part of celery powder, 0.1 to 0.5 part of beta-cyclodextrin, 0.2 to 0.6 part of erythritol, 0.3 to 0.7 part of green tea powder and 0.6 to 1 part of tremella polysaccharide.
Further, the composite material comprises the following components in parts by mass: 1.5 parts of Rohdea japonica powder, 1 part of spinach powder, 0.5 part of lentinus edodes powder, 0.2-0.4 part of carrot powder, 0.5-0.9 part of cabbage powder, 0.4-0.8 part of celery powder, 0.1-0.5 part of beta-cyclodextrin, 0.4 part of erythritol, 0.5 part of green tea powder and 0.6-1 part of tremella spore polysaccharide.
Further, the composition comprises the following components in parts by mass: 1.5 parts of Rohdea japonica powder, 1 part of spinach powder, 0.5 part of lentinus edodes powder, 0.2-0.3 part of carrot powder, 0.7-0.9 part of cabbage powder, 0.4-0.6 part of celery powder, 0.1-0.3 part of beta-cyclodextrin, 0.4 part of erythritol, 0.5 part of green tea powder and 0.8-1 part of tremella spore polysaccharide; wherein, during brewing, the tremella polysaccharide and water in the tremella polysaccharide-containing instant vegetable brewing solid beverage are mixed according to (0.8-1) g: (85-115) mL; further, during brewing, tremella polysaccharide and water in the tremella polysaccharide-containing instant vegetable brewing solid beverage are mixed according to (0.8-1) g: the ratio was 100 mL.
Still further, the composition comprises the following components in parts by mass: 1.5 parts of Rohdea japonica powder, 1 part of spinach powder, 0.5 part of lentinus edodes powder, 0.3 part of carrot powder, 0.9 part of cabbage powder, 0.6 part of celery powder, 0.3 part of beta-cyclodextrin, 0.4 part of erythritol, 0.5 part of green tea powder and 0.8 part of tremella spore polysaccharide; wherein, during brewing, tremella polysaccharide and water in the tremella polysaccharide-containing instant vegetable brewing solid beverage are mixed according to (0.8) g: (85-115) mL; further, during brewing, the tremella polysaccharide and water in the tremella polysaccharide-containing instant vegetable brewing solid beverage are mixed according to 0.8g: the ratio was 100 mL.
A preparation method of an instant vegetable brewing solid beverage containing tremella polysaccharide comprises the following steps:
(1) Respectively preprocessing the raw materials of the Rohdea japonica, the spinach, the lentinus edodes, the carrot, the cabbage and the celery, blanching in boiling water for 1-3 min, cooling and draining;
(2) Freezing, freeze-drying, crushing and sieving the vegetables after blanching in the step (1) to obtain vegetable powder, namely rohdea japonica powder, spinach powder, lentinus edodes powder, carrot powder, cabbage powder and celery powder;
(3) Fermenting polysaccharide with tremella spores, collecting, and freeze-drying to obtain tremella spores polysaccharide;
(4) Mixing the rohdea japonica powder, the spinach powder, the lentinus edodes powder, the carrot powder, the cabbage powder, the celery powder, the beta-cyclodextrin, the erythritol, the matcha powder and the tremella spore polysaccharide uniformly according to the mass parts to obtain the tremella spore polysaccharide-containing instant vegetable brewing solid beverage.
Preferably, in the step (1), blanching in boiling water containing 1.5-3% of glucose for 1-3 min; further, blanching in boiling water containing 2% glucose for 1.5-2 min;
preferably, in the step (1), the cooling time is 3-8 min; further for 5min.
Preferably, in the step (1), the raw materials of the vegetables including the Rohdea japonica, the spinach, the Lentinus Edodes, the carrot, the cabbage and the celery are cleaned, and the non-edible parts are cut into pieces;
preferably, in the step (2), the freezing and storing condition is that the freezing and storing temperature is-45 ℃ for 6-10 hours; freezing and storing for 8 hours at the temperature of minus 45 ℃;
preferably, in the step (2), the freeze drying condition is that the temperature is-38 to-45 ℃ and the vacuum degree is 5 to 25Pa, and the freeze drying is carried out for 30 to 40 hours; further freeze drying at-45deg.C under vacuum degree of 10Pa for 36 hr;
preferably, in the step (2), sieving is carried out by a 200-500 mesh sieve; further, the mixture was sieved through a 300-mesh sieve.
Preferably, in the step (3), tremella spores are obtained from fresh fruit bodies of tremella.
Specifically, the tremella is Gu Tian tremella Tr21.
Preferably, in the step (3), the preparation method of the tremella fuciformis berk polysaccharide comprises the following steps:
1) Inoculating tremella spores into a potato agar medium for activation for 2-6 days, selecting single bacterial colony into a complete medium, and fermenting to obtain tremella spore polysaccharide fermentation liquor.
2) Centrifuging the tremella polysaccharide fermentation liquor obtained in the step 1), collecting supernatant, concentrating the supernatant, adding 2-4 times of absolute ethyl alcohol, and standing;
3) Centrifuging the solution obtained in the step 2), collecting precipitate, repeatedly washing with absolute ethyl alcohol for 3-5 times, adding distilled water for re-dissolution, and freeze-drying after freeze-storage to obtain tremella spore polysaccharide.
Preferably, in step 1), the activation time is 4 days;
preferably, in the step 1), the fermentation condition is that the fermentation is carried out for 4 to 8 days at the temperature of 23 to 28 ℃ and the speed of 120 to 180 r/m; further fermentation was carried out at 25℃for 6 days at 150 r/m.
Preferably, in step 2), the centrifugation is carried out at 8000r/m and 25℃for 20min.
Preferably, in step 2), 3 volumes of absolute ethanol are added.
Preferably, in step 2), the condition of standing is that the temperature is 4 ℃ for 12 hours.
Preferably, in the step 3), the centrifugation condition is 8000r/m,4 ℃, and the centrifugation is carried out for 15min;
preferably, in the step 3), the freezing and storing condition is that the freezing and storing temperature is-45 ℃ for 6-10 hours; freezing and storing for 8 hours at the temperature of minus 45 ℃;
preferably, in the step 3), the freeze drying condition is that the temperature is-38 to-45 ℃ and the vacuum degree is 5 to 25Pa, and the freeze drying is carried out for 30 to 40 hours; further freeze-drying at-45deg.C under vacuum degree of 10Pa for 36 hr.
Preferably, potato agar medium: 200g/L potato, 20g/L glucose, KH 2 PO 4 3g/L，MgSO 4 ·7H 2 O1.5 g/L, agar20g/L of powder.
Complete medium: glucose 20g/L, peptone 2g/L, yeast extract 2g/L, K 2 HPO 4 1.5g/L，MgSO 4 ·7H 2 O 0.5g/L。
Compared with the prior art, the invention has the following advantages and effects:
(1) The invention takes fresh vegetables as raw materials, including Rohdea japonica, cabbage, carrot, spinach, celery and lentinus edodes, and the vegetable powder is prepared into uniform and fine dried vegetable powder by a freeze drying technology and an ultra-micro pulverizing technology while retaining most of nutritional ingredients, and the powder has good re-solubility, basically retains the original taste of the vegetables, and can be made into vegetable beverage by adding water. Through the design of orthogonal experiments, vegetables which are rich in nutrition, low in cost and easy to obtain are matched, and a vegetable powder addition formula with scientific proportion and rich vegetable flavor is obtained.
(2) In order to solve the problems of instability of a system after brewing and granular sensation during swallowing of the solid beverage, the tremella polysaccharide is particularly introduced, and compared with a thickener used by similar products in the market, tremella polysaccharide (Tsp) contains more nutrient elements, and has the activities of reducing blood pressure and blood fat, resisting aging, resisting tumors and the like. The stability and swallowing feeling of the product are improved by optimizing the optimal addition amount of tremella fuciformis spore polysaccharide, and the product has more health functions while supplementing vegetable nutrition, and is suitable for dysphagia people such as the elderly, infants and throat patients due to the unique viscosity.
Drawings
FIG. 1 shows the result of NCBI alignment of ITS sequences of tremella fuciformis strains.
FIG. 2 is a lyophilized tremella fuciformis polysaccharide.
FIG. 3 shows the optimal addition amount of each vegetable powder after the results of the orthogonal test.
FIG. 4 is a rheological profile of tremella fuciformis polysaccharide at various concentrations.
FIG. 5 is a graph showing the viscosity effect of different pH on 1% Tsp at a shear rate of 0.1 (1/s).
FIG. 6 is a graph showing the effect of different temperatures on the viscosity of 1% Tsp at a shear rate of 10 (1/s).
Fig. 7 is the effect of different concentrations of Tsp addition on the consistency of vegetable brewed solid beverages.
FIG. 8 is a graph showing the amounts of Tsp added at various concentrations compared to the commercial product at rest.
Fig. 9 shows the static stability coefficients of the Tsp addition amounts at different concentrations.
Fig. 10 is a graph showing the results of the optimal formulation of a vegetable brew solid beverage.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but embodiments of the present invention are not limited thereto.
The test methods for specific experimental conditions are not noted in the examples below, and are generally performed under conventional experimental conditions or under experimental conditions recommended by the manufacturer. The materials, reagents, equipment and the like used, unless otherwise specified, are those obtained from commercial sources.
The beta-cyclodextrin, erythritol and green tea powder used in the examples are all edible commercial products sold in the market.
Fresh fruit bodies of paleo Tian Yiner Tr21 used in the examples were purchased from paleo-field county macro agriculture development limited; gu Tian Tremella Tr21 is also disclosed in the literature "Yao Qinghua, yan Sunan, chen Meizhen, et al," ancient Tian Yiner basic nutrition analysis and evaluation [ J ]. Food safety quality detection journal, 2019,10 (07): 162-168 ".
Example 1
1. The preparation process comprises the following steps:
(1) Fresh vegetable treatment:
1. washing leaf and rhizome of Rohdea japonica and spinach, cutting root and leaf, cutting, scalding in boiling water bath containing 2% glucose for 1.5min, cooling in ice water bath for 5min, draining, and freezing.
2. Peeling and cleaning cabbage, cutting, blanching in boiling water bath containing 2% glucose for 2min, rapidly cooling in ice water bath for 5min, draining, and freezing.
3. Washing herba Apii Graveolentis with water, removing herba Apii Graveolentis leaves, cutting off 3cm bottom rhizome, cutting into 2cm length pieces, blanching in 2% glucose-containing boiling water bath for 2min, cooling in ice water bath for 5min, draining, and freezing.
4. Washing radix Dauci Sativae and Lentinus Edodes with water, removing skin and root of radix Dauci Sativae, cutting into pieces, respectively blanching in boiling water bath containing 2% glucose for 1.5min, rapidly cooling in ice water bath for 5min, draining, and storing.
(2) Preserving the pretreated vegetables in a refrigerator at-45deg.C for 8 hr, and freeze-drying at-45deg.C under vacuum degree of 10Pa for 36 hr.
(3) Grinding the freeze-dried vegetable with a grinding mill until the grinding time is less than 15s, repeatedly grinding, sieving with a 300-mesh sieve, collecting powder, ultraviolet sterilizing for 30min, and sealing for use.
2. The preparation process of tremella polysaccharide comprises the following steps:
the preparation method of the tremella polysaccharide comprises the following steps:
1) The method for obtaining the tremella spore strain homologous to the fruiting body from the fresh fruiting body of Gu Tian tremella Tr21 by a hooking method comprises the following steps:
removing fresh mature silver ear fruiting body from log, cutting off base part connected with Duan Muxiang, cutting off tremella petal with length of about 3cm in ultra clean bench, rinsing with sterile water for several times, and sucking water with sterile gauze. The tremella is hooked by a sterilized stainless steel small hook and is quickly put into a triangular flask filled with 50mL of PDA solid medium, and meanwhile, the tremella is not connected to the triangular flask and the bottom medium, so that the contamination of mixed bacteria is prevented. Placing the tremella leaves in a constant temperature incubator at 25 ℃ after a sterile cotton plug is plugged, taking out tremella leaves suspended in a bottle under a sterile environment after standing and culturing for 24 hours, then plugging back the cotton balls, continuously placing the tremella leaves into the incubator for culturing, and carrying out ITS molecular identification after 2-3 d, wherein a plurality of white and pasty microcolonies appear on the surface of a culture medium, and single colonies with round, milky and white color, smooth and glossy surface and no peripheral bacteria are selected and cultured in the complete culture medium; the sequencing result of the target gene fragment (ITS sequence) is compared on NCBI, the result is shown in figure 1, the similarity between the ITS sequence of the spore strain and Tremella fuciformis is found to be more than 99%, and the strain used in the experiment can be determined to be tremella spore strain, and the polysaccharide of the tremella spore strain is named as Tsp.
ITS sequences are shown in SEQ ID NO: 1.
2) Inoculating the strain identified as the tremella spores to a potato agar medium for 4 days for activation, selecting single colony to a complete medium after the activation is finished, and fermenting for 6 days in a shaking table at 25 ℃ and 150r/m to obtain tremella polysaccharide fermentation liquor;
wherein:
1. potato agar medium: 200g of potato, 20g of glucose and KH 2 PO 4 3g，MgSO 4 ·7H 2 1.5g of O, 20g of agar powder, 1000mL of distilled water and sterilizing at 115 ℃ for 30min for later use.
2. Complete medium: glucose 20g, peptone 2g, yeast extract 2g, K 2 HPO 4 1.5g，MgSO 4 ·7H 2 0.5g of O, 1000mL of distilled water and sterilizing at 115 ℃ for 30min for later use.
2) Centrifuging the tremella polysaccharide fermentation liquor at 8000r/m and 25 ℃ for 20 minutes, and collecting supernatant.
3) Concentrating the collected supernatant to a certain volume by using a rotary evaporator, adding 3 times of absolute ethyl alcohol into the concentrated supernatant while stirring, standing for 12 hours at 4 ℃ in a refrigerator, centrifuging for 15 minutes at 8000r/m and 4 ℃, collecting precipitate, and repeatedly washing with absolute ethyl alcohol for 3 times. Adding distilled water into the washed precipitate for re-dissolution, placing into a refrigerator at-45deg.C for preservation for 8 hr, and lyophilizing (-45deg.C, vacuum degree 10Pa for 36 hr) to obtain tremella spore polysaccharide (figure 2), denoted as Tsp.
3. The formula of the vegetable brewing solid beverage is optimized:
the vegetable powder additive is scientifically optimized for the flavor and taste of vegetables, and the vegetables which are rich in nutrition, low in cost and easy to obtain are used for matching, so that the mixed vegetable powder formula is obtained.
The main formula adding amount of the vegetable powder is determined: fixedly adding 1.5g of Rohdea japonica powder, 1g of spinach powder, 0.5g of lentinus edodes powder, 0.4g of erythritol and 0.5g of green tea powder; the influence of the addition amount of carrot powder (0.2 g, 0.3g, 0.4g, 0.5g, 0.6 g), cabbage powder (0.3 g, 0.5g, 0.7g, 0.9g, 1.1 g), celery powder (0.2 g, 0.4g, 0.6g, 0.8g, 1 g) and beta-cyclodextrin (0.1 g, 0.3g, 0.5g, 0.7g, 0.9 g) on the sensory quality of the vegetable-brewing solid beverage is examined respectively; wherein, when examining carrot powder, the intermediate dosage (namely 0.7g, 0.6g and 0.5 g) of cabbage powder, celery powder and beta-cyclodextrin is adopted; the powder of cabbage, celery or beta-cyclodextrin is examined separately and used together with carrot powder.
The vegetable-infused solid beverage is infused in 100mL of water at 100 ℃, and the proportions of the components after conversion are as follows: 1.5 percent (w/v) of Rohdea japonica powder, 1 percent of spinach powder, 0.5 percent of lentinus edodes powder, 0.4 percent of erythritol and 0.5 percent of green tea powder; the effects of the addition amounts of carrot powder (0.2%, 0.3%, 0.4%, 0.5%, 0.6%), cabbage powder (0.3%, 0.5%, 0.7%, 0.9%, 1.1%), celery powder (0.2%, 0.4%, 0.6%, 0.8%, 1%) and beta-cyclodextrin (0.1%, 0.3%, 0.5%, 0.7%, 0.9%) on the organoleptic qualities of vegetable-infused solid beverages, which are obvious in the taste of the vegetable powder, were examined respectively. The percentage of each component in the subsequent vegetable brewing solid beverage refers to the percentage of the vegetable after being brewed in 100mL of water, namely the ratio of the mass g to the volume mL.
The sensory evaluation score table is shown in table 1.
Table 1 sensory evaluation scoring table
6 persons (Sanmen and Sanwomen) subjected to sensory evaluation professional study are selected, and the color, the tissue state, the flavor and smell, the taste and the swallowing performance of the vegetable-brewed solid beverage brewed by the water at the temperature of 100 ℃ are subjected to sensory evaluation, and scoring is carried out. The results are shown in tables 2 to 5.
TABLE 2 sensory evaluation score table of carrot powder addition
| Carrot powder/% | Color | Tissue state | Flavor and odor | Taste and mouthfeel | Swallowing Properties | Sensory general score |
| 0.2％ | 6.8 | 12.5 | 19.3 | 20.3 | 8.8 | 67.7 |
| 0.3％ | 6.5 | 11.8 | 20 | 21.8 | 11.3 | 71.4 |
| 0.4％ | 6.8 | 12.3 | 19.5 | 20.5 | 8.8 | 67.9 |
| 0.5％ | 6.3 | 12.3 | 18.8 | 21.8 | 9.8 | 69 |
| 0.6％ | 6 | 12.8 | 19 | 22 | 10.5 | 70.3 |
TABLE 3 sensory evaluation score Table for the amount of cabbage powder added
| Cabbage powder/% | Color | Tissue state | Flavor and odor | Taste and mouthfeel | Swallowing abilityCan be used for | Sensory general score |
| 0.3％ | 5 | 10 | 18.3 | 18.5 | 7.8 | 59.6 |
| 0.5％ | 5 | 9.5 | 19.3 | 20.8 | 11.3 | 65.9 |
| 0.7％ | 5.5 | 10 | 19.5 | 24.3 | 10 | 69.3 |
| 0.9％ | 5.8 | 9.8 | 18 | 22 | 11.3 | 66.9 |
| 1.1％ | 5.5 | 10 | 20 | 21.3 | 11 | 67.8 |
Table 4 sensory evaluation score table of the amount of celery powder added
| Celery powder/% | Color | Tissue state | Flavor and odor | Taste and mouthfeel | Swallowing Properties | Sensory general score |
| 0.2％ | 5.5 | 9.5 | 19.5 | 20 | 10.8 | 65.3 |
| 0.4％ | 5.5 | 8.8 | 18 | 19.5 | 10.5 | 62.3 |
| 0.6％ | 5.5 | 9.3 | 19.3 | 22.5 | 9.5 | 66.1 |
| 0.8％ | 4.75 | 8.3 | 19.3 | 21 | 10.5 | 63.9 |
| 0.10％ | 6 | 8.8 | 18.8 | 20.3 | 9.3 | 63.2 |
Table 5 table of sensory evaluation score of beta-cyclodextrin addition
| Beta-cyclodextrin/% | Color | Tissue state | Flavor and odor | Taste and mouthfeel | Swallowing Properties | Sensory general score |
| 0.1％ | 5.5 | 9.5 | 19.8 | 19.8 | 10 | 64.6 |
| 0.3％ | 6 | 8.8 | 20.3 | 22.5 | 9.5 | 67.1 |
| 0.5％ | 5.5 | 8.8 | 19.5 | 19.8 | 10.8 | 64.4 |
| 0.7％ | 5 | 8.8 | 19.3 | 20 | 10.3 | 63.4 |
| 0.9％ | 4.5 | 8 | 17 | 20.3 | 10.3 | 60.1 |
As shown in tables 2 to 5, in the single-factor examination of the factors having a large influence on the mouthfeel and taste of the vegetable-infused solid beverage, the optimum addition amount of carrot powder was 0.3%, the optimum addition amount of cabbage powder was 0.7%, the optimum addition amount of celery powder was 0.6%, and the addition amount of β -cyclodextrin was 0.3%. According to this conclusion, orthogonal experiments (tables 6 to 8, fig. 3) were performed by the following design tables to verify the interactions of these four factors with each other, thereby obtaining the optimum additive amount combinations.
TABLE 6 four-factor three-level orthogonal design table
TABLE 7 results of orthogonal test table
TABLE 8 orthogonal test analysis of variance table
From the analysis of variance of the orthogonal table, we can obtain a model P value less than 0.05, which shows that the model is obvious, can effectively explain the quantitative relation in the result, and the P values of four factors of ABCD are all less than 0.5, which shows that the influence of the four factors on the sensory score is obvious. From the R values of the orthogonal table, the influence factors of four factors on the sensory scores are ordered as C & gtB & gtA & gtD, namely, the influence on the taste and the flavor of the vegetable brewing solid beverage is that celery powder & gtcabbage powder & gtcarrot powder & gtbeta-cyclodextrin. The reason for this is probably that the celery powder has heavy taste, and excessive addition can mask the faint scent of other vegetables, so that the flavor level is too single; the cabbage powder has heavy sweet taste, and excessive addition can lead to too sweet and greasy vegetable beverage; the color of the supernatant liquid of the vegetable beverage is affected by the carrot powder with improper addition; beta-cyclodextrin can inhibit the fishy smell and bitter taste of vegetable beverage and play a role in harmonizing flavor, but excessive addition can cause the vegetable beverage to generate flavor similar to plastics.
By plotting k values in table 7 (figure 3), the optimal additive amount combination is A2B3C2D2, and the components of the vegetable brewing solid beverage in every 100mL of water are 1.5% of Rohdea japonica powder, 1% of spinach powder, 0.5% of lentinus edodes powder, 0.3% of carrot powder, 0.9% of cabbage powder, 0.6% of celery powder, 0.3% of beta-cyclodextrin, 0.4% of erythritol and 0.5% of green tea powder.
4. Feasibility study of tremella polysaccharide as thickener
During the vegetable powder addition amount screening, we found that both the texture state and swallowing performance of the solid beverage were poor, and thus considered the addition of a certain amount of thickening stabilizer. The product discusses the feasibility of the tremella polysaccharide as a thickening agent, and meanwhile, the viscosity of the tremella polysaccharide is utilized to obviously improve the stability of the beverage system stability of the product, so that the swallowing performance of vegetable beverages is improved, and the special healthy active factors of the tremella polysaccharide are provided for the vegetable beverages.
1. Rheology of tremella polysaccharide
Considering the requirements of practical application of vegetable brewing solid beverage, the relation between the apparent viscosity and the shear rate of tremella fuciformis spore polysaccharide (Tsp) under different concentrations and the change condition of the apparent viscosity under different pH and different temperature conditions are examined to determine whether the tremella fuciformis spore polysaccharide is suitable for the thickener of the vegetable powder product. The results of the study are shown in FIGS. 4 to 6.
From fig. 4, it can be seen that the aqueous solution of tremella fuciformis polysaccharide is a shear-thinning fluid, i.e. the viscosity decreases with increasing shear rate, consistent with the fluid properties of most food thickeners. Meanwhile, as the concentration of the tremella polysaccharide increases, the viscosity of the aqueous solution increases, which indicates that the tremella polysaccharide has a wider thickening range according to actual conditions. According to FIG. 5, it can be seen that the tremella fuciformis spore polysaccharide loses more apparent viscosity under the condition of peracid, probably due to acid hydrolysis of a large amount of polysaccharide, and loses the degree of polymerization, but the viscosity is relatively stable at the pH of 4-7, so that the pH of most foods can be matched. In fig. 6, the temperature scanning shows that the viscosity of the tremella fuciformis spore polysaccharide is reduced in the heating process, but the original viscosity can be well recovered after the temperature is reduced, so that the tremella fuciformis spore polysaccharide can be dissolved in hot water, and can also play a role in stabilizing a system after the tremella fuciformis spore polysaccharide is recovered to normal temperature.
From the results, it is judged that the tremella fuciformis spore polysaccharide can effectively provide thickening and stabilizing effects for the vegetable brewing solid beverage.
2. Tremella polysaccharide addition
The optimal addition amount of tremella polysaccharide serving as a thickening stabilizer is optimized by measuring the viscosity, performing sensory evaluation and determining the standing stability coefficient of the vegetable-brewed solid beverage added with tremella polysaccharide with different concentrations and comparing the vegetable-brewed solid beverage with a commercial product (product name: multi-eating vegetable solid beverage; model specification: 8g x 10 bags; purchasing unit: taobao mint health official flagship shop), so as to obtain a final formula of vegetable powder.
2.1 measurement of the consistence of Tremella polysaccharide with different concentration and addition amounts
The formulation of the solid beverage for brewing the fixed vegetables in every 100mL of water comprises 1.5% of Rohdea japonica Roth powder, 1% of spinach powder, 0.5% of lentinus edodes powder, 0.3% of carrot powder, 0.9% of cabbage powder, 0.6% of celery powder, 0.3% of beta-cyclodextrin, 0.4% of erythritol, 0.5% of Matcha powder, and the addition amount of tremella spore polysaccharide in every 100mL of water is respectively set to 0.4%, 0.6%, 0.8%, 1% and 1.2%. After sufficient dissolution, the viscosity was measured using a texture analyzer.
The texture analysis measurement conditions were: probe A/BE, speed 1.0mm/sec before test, speed 1.0mm/sec in measurement, speed 1.0mm/sec after measurement, displacement distance 20mm, compression force 10g.
In the system, the consistency is directly related to the swallowing performance, and as can be seen from fig. 7, the added amount of Tsp is increased, so that the consistency of the vegetable beverage product is also increased, which indicates that Tsp can effectively thicken the vegetable beverage, and further, the granular feel generated by the product during swallowing is reduced. When the Tsp addition reached 0.4%, the beverage consistency was comparable to the commercial product, whereas it can be seen from fig. 8 that the CK group without Tsp addition and the commercial product were significantly layered after 5min of brewing, with more lower sediment; the delamination after adding 0.4% Tsp is significantly improved, which means that the vegetable beverage with 0.4% Tsp not only can achieve the same swallowing performance and consistency as the commercial product, but also is more stable than the system of the commercial product. The surface layer of the vegetable beverage with the Tsp addition of 0.4-0.6 percent still has a more obvious supernatant layer, and after the Tsp addition of more than 0.8 percent, no layering phenomenon is observed, so that the system is stable and uniform; when Tsp is further added to the content of 1.2%, the consistency of the product is obviously improved, but excessive polysaccharide influences the brewing performance of the vegetable powder, and the sensory score is not high. Based on this, the amounts of Tsp added were selected to be 0.6%, 0.8% and 1% for the next partial property measurement.
2.2 sensory evaluation of Tremella spore polysaccharide with different concentration addition amounts and determination of stationary stability coefficient
The formulation of the solid beverage for brewing the fixed vegetables in every 100mL of water is 1.5% of Rohdea japonica Roth, 1% of spinach, 0.5% of lentinus edodes, 0.3% of carrot, 0.9% of cabbage, 0.6% of celery powder, 0.3% of beta-cyclodextrin, 0.4% of erythritol, 0.5% of green tea powder, and the addition amount of tremella spore polysaccharide in every 100mL of water is respectively set to 0.6%, 0.8% and 1%.
After sufficient dissolution, sensory evaluation was performed, and the sensory evaluation table was the same as that of table 1.
Measurement of the stability coefficient at rest: according to the above formula, fully dissolving, standing, absorbing proper amount of uppermost liquid at 0min, 5min, 15min, 30min, 45min, and 65min, diluting with distilled water for 10 times, and measuring light absorption value at 720nm with spectrophotometer. The stationary stability factor r=a2/A1 (absorbance of the solution at 0min for A2 of 5min, 15min, 30min, 45min, 65 min).
TABLE 9 sensory analysis score table of Tsp addition
| Tsp/％ | Color | Tissue state | Flavor and odor | Taste and mouthfeel | Swallowing Properties | Sensory general score |
| 0％ | 6.8 | 9.5 | 20.2 | 23.4 | 10.8 | 70.7 |
| 0.6％ | 7.8 | 17 | 20 | 22.7 | 14 | 81.5 |
| 0.8％ | 7.5 | 19 | 21.2 | 23.6 | 14 | 85.3 |
| 1％ | 7.6 | 18.5 | 21.5 | 22.8 | 12.5 | 82.9 |
From table 9, it is known that the vegetable-brewed solid beverage after Tsp addition has a significant improvement in the texture state and sensory score of swallowing performance, and is relatively free of Tsp addition group, and has no obvious delamination after brewing, thick and smooth taste can be perceived by the mouth, no granular sensation can be felt when swallowing, and the throat is slipped like a whole, which indicates that the addition of Tsp can improve the flavor and sensory of the product, and the sensory score is highest when the Tsp addition amount is 0.8%. In FIG. 9, it can also be seen that the stability factor of the Tsp-free additive group and the commercial product was less than 0.9 after 5 minutes of standing, and the stability factor was more greatly reduced with the lapse of time, indicating that the delamination of the system was serious at this time. When the Tsp addition was 0.6%, the product showed a more significant drop in the static stability coefficient after standing for more than 30min, whereas the products with 0.8% and 1% Tsp addition remained more stable during standing for 60 min, and no delamination occurred.
As described above, the addition amount of the finally selected tremella polysaccharide is 0.8%, and the formula of the final vegetable brewing solid beverage in every 100mL of water is as follows: 1.5% of Rohdea japonica powder, 1% of spinach powder, 0.5% of lentinus edodes powder, 0.3% of carrot powder, 0.9% of cabbage powder, 0.6% of celery powder, 0.3% of beta-cyclodextrin, 0.4% of erythritol, 0.5% of green tea powder and 0.8% of tremella spore polysaccharide.
As shown in fig. 10, the results of the vegetable-infused solid beverage of the optimal formulation after infusing with 100mL of hot water show that the vegetable-infused solid beverage has a good dissolution state and a uniform and uniform blending state, and the color is dark green and does not delaminate after standing.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Sequence listing
<110> agricultural university of south China
<120> an instant vegetable solid beverage containing tremella spore polysaccharide and its preparation method
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 510
<212> DNA
<213> Artificial sequence (Artificial Sequence)
<220>
<223> ITS sequence of Tremella spore Strain
<400> 1
agtctacctg atttgaggca gagtgcaaaa gtaaaggggg ttgtgagcgg cccacagtcg 60
acgcgtaact tacgacgtct gcgtgaaacc actaacgcat ttaaggccag ccagagaggc 120
agggcccaaa tccaacaccg ccgggtcaga aacccagggg gttgagtcta catgacactc 180
aaacaggcat gcctttcgga ataccaaaag gcgcaaggtg cgttcaaaga ttcgatgatt 240
cactgaattc tgcaattcac attacttttc gcaattcgct gcgttcttca tcgatgcgag 300
agccaagaga tccgttgttg aaagttgttt catgttatga tgcattacgt tcttgacata 360
tgtttgtgtg aaggcggccc ggcccggggg cgcggtccga tgtgcacagg tgtttggaag 420
ggcctcgtgg cccggtgtaa tctcaaatga tccttccgca ggttcaccta cggaaacctg 480
ttcgcaaatt tttaaaaaaa aagtgtaaaa 510
Claims (9)
1. An instant vegetable brewing solid beverage containing tremella spore polysaccharide is characterized in that: the composite material consists of the following components in parts by mass: 1.3 to 1.7 parts of Rohdea japonica powder, 0.8 to 1.2 parts of spinach powder, 0.3 to 0.7 part of lentinus edodes powder, 0.1 to 0.5 part of carrot powder, 0.5 to 1.1 part of cabbage powder, 0.2 to 1 part of celery powder, 0.1 to 0.5 part of beta-cyclodextrin, 0.2 to 0.6 part of erythritol, 0.3 to 0.7 part of green tea powder and 0.6 to 1 part of tremella polysaccharide; during brewing, tremella polysaccharide and water in the tremella polysaccharide-containing instant vegetable brewing solid beverage are mixed according to (0.6-1) g: (85-115) mL;
the preparation method of the tremella polysaccharide comprises the following steps:
1) Inoculating tremella spores into a potato agar culture medium for activation for 2-6 days, selecting single bacterial colony into a complete culture medium, and fermenting to obtain tremella spore polysaccharide fermentation liquor;
2) Centrifuging the tremella polysaccharide fermentation liquor obtained in the step 1), collecting supernatant, concentrating the supernatant, adding 2-4 times of absolute ethyl alcohol, and standing;
3) Centrifuging the solution obtained in the step 2), collecting precipitate, repeatedly washing with absolute ethyl alcohol for 3-5 times, adding distilled water for re-dissolution, and freeze-drying after freezing and storing to obtain tremella spore polysaccharide;
in the step 1), the fermentation condition is that the fermentation is carried out for 4 to 8 days at the temperature of 23 to 28 ℃ and the speed of 120 to 180 r/m.
2. The tremella-containing spore polysaccharide instant vegetable infusion solid beverage according to claim 1, characterized in that: the composite material consists of the following components in parts by mass: 1.3 to 1.7 parts of Rohdea japonica powder, 0.8 to 1.2 parts of spinach powder, 0.3 to 0.7 part of lentinus edodes powder, 0.2 to 0.4 part of carrot powder, 0.5 to 0.9 part of cabbage powder, 0.4 to 0.8 part of celery powder, 0.1 to 0.5 part of beta-cyclodextrin, 0.2 to 0.6 part of erythritol, 0.3 to 0.7 part of green tea powder and 0.6 to 1 part of tremella polysaccharide.
3. The tremella-containing spore polysaccharide instant vegetable infusion solid beverage according to claim 2, characterized in that: the composite material consists of the following components in parts by mass: 1.5 parts of Rohdea japonica powder, 1 part of spinach powder, 0.5 part of lentinus edodes powder, 0.2-0.4 part of carrot powder, 0.5-0.9 part of cabbage powder, 0.4-0.8 part of celery powder, 0.1-0.5 part of beta-cyclodextrin, 0.4 part of erythritol, 0.5 part of green tea powder and 0.6-1 part of tremella spore polysaccharide.
4. A tremella-containing polysaccharide instant vegetable-brewed solid beverage according to any one of claims 1-3, characterized in that: during brewing, tremella polysaccharide and water in the tremella polysaccharide-containing instant vegetable brewing solid beverage are mixed according to (0.6-1) g: the ratio was 100 mL.
5. A tremella-containing polysaccharide instant vegetable-brewed solid beverage according to any one of claims 1-3, characterized in that:
in the step 2), the centrifugation condition is 8000r/m, and the centrifugation is carried out for 20min at 25 ℃;
in the step 2), standing is carried out for 12 hours at the temperature of 4 ℃;
in the step 3), the centrifugation condition is 8000r/m, the temperature is 4 ℃, and the centrifugation is carried out for 15min;
in the step 3), the freezing and storing condition is that the freezing and storing temperature is-45 ℃ for 6-10 hours;
in the step 3), the condition of freeze drying is that the temperature is minus 38 ℃ to minus 45 ℃ and the vacuum degree is 5Pa to 25Pa, and the freeze drying is 30 Pa to 40 h.
6. The method for preparing the tremella-containing polysaccharide instant vegetable brewing solid beverage according to any one of claims 1 to 5, which is characterized in that: the method comprises the following steps:
(1) Pretreating raw materials of the Rohdea japonica, the spinach, the lentinus edodes, the carrot, the cabbage and the celery respectively, putting the raw materials into boiling water containing 1.5-3% of glucose, blanching for 1-3 min, cooling and draining;
the pretreatment comprises the steps of cleaning raw materials of the vegetables including the Rohdea japonica, the spinach, the lentinus edodes, the carrot, the cabbage and the celery, removing inedible parts and cutting the raw materials;
(2) Freezing, freeze-drying, crushing and sieving the vegetables after blanching in the step (1) to obtain vegetable powder, namely rohdea japonica powder, spinach powder, lentinus edodes powder, carrot powder, cabbage powder and celery powder;
(3) Preparing tremella spore polysaccharide;
(4) Mixing the rohdea japonica powder, the spinach powder, the lentinus edodes powder, the carrot powder, the cabbage powder, the celery powder, the beta-cyclodextrin, the erythritol, the matcha powder and the tremella spore polysaccharide uniformly according to the mass parts to obtain the tremella spore polysaccharide-containing instant vegetable brewing solid beverage.
7. The method of manufacturing according to claim 6, wherein:
in the step (1), the cooling time is 3-8 min;
in the step (2), the freezing and storing condition is that the freezing and storing temperature is-45 ℃ for 6-10 hours;
in the step (2), the freeze drying condition is-38 to-45 ℃ and the vacuum degree is 5 to 25Pa, and the freeze drying is 30 to 40h;
in the step (2), sieving is carried out by a 200-500 mesh sieve.
8. The method of manufacturing according to claim 7, wherein:
in the step (1), blanching in boiling water containing 2% of glucose for 1.5-2 min;
in the step (1), the cooling time is 5min;
in the step (2), the freezing condition is freezing storage 8h at-45 ℃;
in the step (2), the condition of freeze drying is-45 ℃ and the vacuum degree is 10Pa, and the freeze drying is 36h;
in the step (2), sieving is 300 mesh sieving.
9. The method of manufacturing according to claim 6, wherein:
in the step (3), tremella spores are obtained from fresh fruit bodies of tremella;
the tremella is Gu Tian tremella Tr21.
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