CN115299578A - Method for preparing freeze-dried recombinant jujube product - Google Patents
Method for preparing freeze-dried recombinant jujube product Download PDFInfo
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- CN115299578A CN115299578A CN202210811248.0A CN202210811248A CN115299578A CN 115299578 A CN115299578 A CN 115299578A CN 202210811248 A CN202210811248 A CN 202210811248A CN 115299578 A CN115299578 A CN 115299578A
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- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 14
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 241000238631 Hexapoda Species 0.000 description 1
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- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
The invention provides a method for preparing a freeze-dried recombinant jujube product, which comprises the following steps: carrying out enzymolysis treatment on the jujube pulp and beta-glucosidase, and inactivating enzyme to obtain an enzymolysis product; mixing the enzymolysis product with pectin to obtain a mixed solution; and pouring the mixed solution into a mould for pre-freezing treatment, and then carrying out vacuum freeze drying treatment to obtain the freeze-dried recombinant jujube product. The method of the invention can improve the aroma intensity of the freeze-dried recombinant jujube product, improve the aroma and the texture stability and improve the product quality.
Description
Technical Field
The invention relates to the field of food. In particular, the present invention relates to a method for preparing a freeze-dried recombinant jujube product.
Background
The jujube (scientific name: ziziphus jujube) is a jujube tree which is a rhamnaceae deciduous shrub or small arbor plant, and is also a mature fruit of the jujube tree, is rich in nutrition and contains iron elements and vitamins. The Chinese dates are various in variety and different in size, the peel and the kernel are medicinal, the peel can invigorate the spleen, and the kernel can calm and calm the nerves; the pulp can be used for extracting vitamin C and brewing wine; the core shell can be used for preparing activated carbon.
The food recombination refers to a process of re-synthesizing the original tissues of the food by using a mould after screening, crushing or pulping. Compared with fresh fruits and vegetables, the recombined product can effectively avoid the defects of raw materials, improve the utilization rate of the raw materials, and can be used for processing various products with different tastes and shapes.
The vacuum freeze drying is that the wet material is frozen to the eutectic point temperature, so that the water in the material is changed into solid ice, and then the ice is directly sublimated into vapor by heating the material at low temperature in a higher vacuum environment, so as to realize sublimation drying. And then heating the material under vacuum condition to realize desorption drying, thereby obtaining the dried product. Because the vacuum freeze drying process is carried out at low temperature and low pressure, and the water is not directly sublimated in a liquid state, the freeze-dried food can keep the natural color and smell of the freeze-dried food basically unchanged, the appearance shape of the freeze-dried food is unchanged, various nutritional ingredients such as protein, vitamins and the like are basically unchanged, and inherent substances are basically not lost, so the vacuum freeze drying has the incomparable advantage of other drying technologies.
At present, methods for preparing recombinant jujube products by processing recombinant jujubes by vacuum freeze-drying techniques are under study.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art.
It should be noted that the present invention has been completed based on the following findings of the inventors:
after the recombined jujubes are subjected to vacuum freeze drying treatment, the aroma is weak, and volatile aroma substances are lost in the shelf life, so that the flavor of the product is poor. Moreover, the jujube has the characteristic of high sugar content (about 60-80%), so that the freeze-dried recombinant jujube product is easy to absorb moisture and become soft, collapse in texture and tissue and the like during the shelf life.
In view of the above, the inventor carries out enzymolysis treatment on the jujube pulp and beta-glucosidase, which is beneficial to releasing aroma substances and achieves the aim of enhancing aroma. The inventors have further found that such fragrancing effect is short in duration and it is difficult to ensure a good fragrance over a long shelf life. Therefore, through intensive research, the inventor prepares the freeze-dried product with strong aroma stability and long flavor release duration by mixing the material subjected to enzymolysis with pectin. Moreover, the addition of pectin is also beneficial to improving the texture stability of the product, and the problems of moisture absorption, softening, texture and tissue collapse and the like of the product in the shelf life are avoided. Therefore, the addition of the beta-glucosidase and the pectin is helpful for improving the texture and the aroma stability of the freeze-dried recombinant jujube product in the shelf life and improving the product quality.
Therefore, the invention provides a method for preparing a freeze-dried recombinant jujube product. According to an embodiment of the invention, the method comprises: carrying out enzymolysis treatment on the jujube pulp and beta-glucosidase, and inactivating enzyme to obtain an enzymolysis product; mixing the enzymolysis product with pectin to obtain a mixed solution; and pouring the mixed solution into a mould for pre-freezing treatment, and then carrying out vacuum freeze drying treatment to obtain the freeze-dried recombinant jujube product.
According to the method provided by the embodiment of the invention, the jujube pulp and beta-glucosidase are subjected to enzymolysis, the beta-glucosidase acts on glucoside aroma precursor in the jujube pulp to cut off glycoside bonds connecting aglycon and glycosyl, so that volatile aglycon is released, the aroma intensity of the freeze-dried recombinant jujube product is remarkably improved, and the aroma enhancement purpose is achieved.
The inventors have further found that such fragrancing effect is short in duration and it is difficult to ensure a good fragrance over a long shelf life. Therefore, through intensive research, the inventor prepares the freeze-dried product with strong aroma stability and long flavor release duration by mixing the material subjected to enzymolysis with pectin. Meanwhile, the addition of pectin can effectively regulate and control the size of ice crystals and pores of the product, is beneficial to improving the stability of the texture of the product, and avoids the problems of moisture absorption, softening, texture and tissue collapse and the like of the product in shelf life. Therefore, the addition of the beta-glucosidase and the pectin is helpful for improving the texture and the aroma stability of the freeze-dried recombinant jujube product in the shelf life and improving the product quality.
According to an embodiment of the present invention, the above method for preparing freeze-dried recombinant jujube products can also have the following additional technical features:
according to the embodiment of the invention, the jujube pulp contains jujube and water, and the volume ratio of the jujube to the water is 1. The inventor obtains the above-mentioned preferred ratio through a large amount of experiments, and too much water can increase vacuum freeze drying time and energy consumption, and too little water can lead to the jujube thick liquid too sticky, is difficult for empting.
According to the embodiment of the invention, the addition amount of the beta-glucosidase is 0.1-0.6 g/kg of jujube pulp based on the beta-glucosidase with the activity of 100U/g. The inventor obtains the better enzyme activity through a large number of experiments, thereby leading the beta-glucosidase to fully act on the glucoside substances in the jujube pulp and improving the fragrance intensity of the product. When the activity of the beta-glucosidase used is not 100U/g, the amount of the beta-glucosidase added needs to be changed in an equal proportion. For example, when the activity of the beta-glucosidase is 200U/g, the addition amount of the beta-glucosidase is 0.2-1.2 g/kg of jujube pulp; when the activity of the beta-glucosidase is 50U/g, the addition amount of the beta-glucosidase is 0.05-0.3 g/kg of the jujube pulp.
According to the embodiment of the invention, the temperature of the enzymolysis treatment is 30-60 ℃, and the time is 40-80 minutes. The inventor obtains the enzymolysis treatment conditions through a large number of experiments, so that the beta-glucosidase can fully act on glucoside substances in the jujube pulp, and the fragrance intensity of the product is improved.
According to the embodiment of the invention, the mass ratio of the enzymolysis product to the pectin is 1. The inventor obtains the better proportion through a large number of experiments, so that the pectin can fully act on an enzymolysis product, the product has strong aroma stability, and the flavor release duration is long. Meanwhile, the stability of the texture of the product is improved, and the problems that the product absorbs moisture and becomes soft, the texture and the tissue collapse and the like in the shelf life are avoided.
According to the embodiment of the invention, the temperature of the pre-freezing treatment is-50 to-30 ℃, and the time is not less than 10 hours. Therefore, the feed liquid is frozen and formed quickly, and the subsequent vacuum freeze drying treatment is facilitated.
According to the embodiment of the invention, the temperature of the cold trap of the vacuum freeze drying treatment is-50 to-30 ℃, the vacuum degree is 80 to 120Pa, and the time is 36 to 60 hours. Thereby, a freeze-dried recombinant jujube product is obtained. In addition, the shape of the freeze-dried recombinant jujube product is not strictly limited, and the freeze-dried recombinant jujube product can be spherical, flaky, blocky, irregular and the like, and can be flexibly selected according to actual conditions.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The scheme of the invention will be explained with reference to the following examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples do not specify particular techniques or conditions, and are performed according to techniques or conditions described in literature in the art or according to the product specification. The reagents or instruments used are conventional products which are commercially available, and are not indicated by manufacturers.
Example 1
Pretreatment: selecting dry fructus Jujubae (water content about 25%, sugar content about 70%) with uniform maturity and no plant diseases and insect pests, cleaning, and removing core with needle type corer;
pulping: placing the red dates in a juice extractor, adding water with the mass being three times that of the red dates, and pulping;
blending: adding beta-glucosidase into the red date pulp, uniformly mixing, placing in a water bath kettle at 45 ℃ for water-separating enzymolysis for 60min, then placing in a boiling water bath for enzyme deactivation for 3min, and rapidly cooling to room temperature to obtain the red date pulp A, wherein the beta-glucosidase is derived from aspergillus niger, the enzyme activity is 100U/g, and the mass ratio of the red date pulp to the beta-glucosidase is 1:0.0004, wherein the enzyme activity of the beta-glucosidase in the jujube pulp A is 40U/kg; adding pectin into the jujube pulp A and uniformly mixing, wherein the mass ratio of the jujube pulp to the pectin is 1:0.002, obtaining jujube pulp B;
homogenizing: homogenizing the jujube pulp B in a homogenizer;
reconstruction: pouring the homogenized jujube pulp B into grooves of a plastic mold, wherein the liquid level height in each groove is the same so as to ensure that the material quality of each groove is the same;
pre-freezing: placing the mold filled with the material in a refrigerator at-40 ℃ for pre-freezing for 12h;
and (3) vacuum freeze drying: placing the mold pre-frozen with the material in a vacuum freeze dryer, wherein the temperature of a cold trap of the vacuum freeze dryer is-40 ℃, the vacuum degree is 100Pa, the vacuum freeze drying time is 48h, and the water content of the material is below 5 percent;
and (3) packaging: and taking the freeze-dried recombinant jujube blocks down from the plastic mold, and sealing and packaging to obtain the freeze-dried recombinant jujube blocks. Storing in a cool and dry place at room temperature.
Comparative example 1
The difference from the embodiment 1 is that the red date pulp is placed in a water bath kettle with the temperature of 45 ℃ for 60min in the blending step, then placed in a boiling water bath for 3min, and rapidly cooled to the room temperature to obtain the red date pulp A, and then the red date pulp A is directly homogenized; that is, no beta-glucosidase and pectin were added to the jujube pulp, and the other conditions and parameters were the same as those of example 1.
Comparative example 2
The difference from example 1 is that maltodextrin is used to replace pectin in the blending step, and the mass ratio of the jujube pulp A to the maltodextrin in the jujube pulp B is 1:0.002, and the other conditions and parameters were the same as in example 1.
Test examples
1, detecting the texture and the aroma quality of the freeze-dried recombinant jujube blocks prepared in the example 1 and the comparative examples 1-2 of the invention in the shelf life:
1.1 Freeze-drying recombinant jujube Block texture determination (hardness, brittleness)
Measuring by using a TA-XTplus texture analyzer, taking out the freeze-dried recombinant jujube blocks from the package, placing the freeze-dried recombinant jujube blocks on a test bench, and setting the measurement parameters as follows: the probe is P/36R, the experimental mode is TPA, and the speed before measurement is 1.0mm/s; the speed of the middle measurement is 1.0mm/s; after measurement, the speed is 1.0mm/s, the compression degree is 60%, the retention time is 5s, and the trigger force is 5g.
1.2 aroma determination of Freeze-dried recombinant jujube blocks
(1) The volatile aroma substances in the freeze-dried recombinant jujube blocks are measured by adopting a headspace solid phase microextraction-gas chromatography-mass spectrometry method, and the method comprises the following specific steps:
crushing the freeze-dried recombinant jujube blocks, and mixing with distilled water according to the proportion of 1:3 for 2min, weighing 2.0g of homogenate, placing the homogenate in a headspace bottle, adding 10 mu L of cyclohexanone internal standard solution (dissolving the cyclohexanone internal standard solution in ethanol and diluting the cyclohexanone internal standard solution by 10000 times), sealing the cyclohexanone internal standard solution by using a cover of a polystyrene spacer, heating and balancing the cyclohexanone internal standard solution at 50 ℃ for 10min, inserting an activated 50/30 mu m DVB/CAR/PDMS SPME extraction head through the spacer, pushing out a fiber head, adsorbing the cyclohexanone internal standard solution in the headspace at 50 ℃ for 40min, then inserting the fiber head into a GC-MS sample inlet for analyzing for 5min, wherein the specific GC-MS detection conditions are as follows:
chromatographic conditions are as follows: the capillary column was HP-WAX (30 m.times.320 μm,0.25 μm); the carrier gas is helium, and the column flow rate is 1mL/min; the injection port temperature is 250 ℃, the temperature of the auxiliary heating area is 250 ℃, and split-flow injection is not carried out. Temperature rising procedure: the initial temperature was 40 deg.C, held for 3min, ramped to 120 deg.C at 5 deg.C/min, ramped to 200 deg.C at 10 deg.C/min, and held for 5min.
Mass spectrum conditions: an electron impact mode; the ion source temperature is 230 ℃; the temperature of the quadrupole rods is 150 ℃; electron energy 70eV; the scanning mass range is 45-550 m/z.
(2) And (3) performing preliminary retrieval and data analysis on the GC-MS detection result by using a computer to retrieve the NIST12 standard mass spectrum library, identifying a compound with the volatile component retention index matching degree of more than 80%, and calculating the content of the identified compound by using cyclohexanone as an internal standard.
2 analysis of the test results
The results of the tests of example 1 and comparative examples 1 to 2 of the present invention are shown in table 1, and the total content of all the detectable aroma substances is referred to as "total aroma substance content", where the detected aroma substances are esters, acids, alcohols, aldehydes, ketones, olefins, and other aroma substances (not shown in the table) with a relatively high content, and the total content of all the detectable aroma substances is referred to as "total aroma substance content". Therefore, the addition of the beta-glucosidase and the pectin is helpful for improving the aroma and the texture stability of the freeze-dried recombinant jujube product and improving the product quality.
TABLE 1 product composition and aroma detection
In the description of the specification, reference to the description of "one embodiment," "some embodiments," "an example," "a specific example," or "some examples" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (7)
1. A method of making a freeze-dried, reconstituted jujube product comprising:
carrying out enzymolysis treatment on the jujube pulp and beta-glucosidase, and inactivating enzyme to obtain an enzymolysis product;
mixing the enzymolysis product with pectin to obtain a mixed solution;
and pouring the mixed solution into a mould for pre-freezing treatment, and then carrying out vacuum freeze drying treatment to obtain the freeze-dried recombinant jujube product.
2. The method according to claim 1, wherein the jujube pulp contains jujube and water, and the volume ratio of the jujube to the water is 1.
3. The method according to claim 1, wherein the beta-glucosidase is added in an amount of 0.1 to 0.6g/kg of jujube pulp, based on 100U/g of beta-glucosidase.
4. The method according to claim 1, wherein the temperature of the enzymatic treatment is 30-60 ℃ and the time is 40-80 minutes.
5. The method according to claim 1, wherein the mass ratio of the enzymatic hydrolysate to the pectin is 1.
6. The method according to claim 1, wherein the pre-freezing treatment is carried out at a temperature of-50 to-30 ℃ for a time of not less than 10 hours.
7. The method according to claim 1, wherein the temperature of the cold trap of the vacuum freeze drying treatment is-50 to-30 ℃, the vacuum degree is 80 to 120Pa, and the time is 36 to 60 hours.
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| GB1204578A (en) * | 1967-07-20 | 1970-09-09 | Unilever Ltd | Stabilisation of aroma |
| JP2005087084A (en) * | 2003-09-17 | 2005-04-07 | Amano Enzyme Inc | Plant aroma enhancing method and aroma enhancing agent to be used for the same |
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| JP2019154430A (en) * | 2018-03-12 | 2019-09-19 | 三栄源エフ・エフ・アイ株式会社 | Composition for enhancing aroma or flavor |
| CN111307973A (en) * | 2020-03-09 | 2020-06-19 | 西北农林科技大学 | Method for releasing combined-state aroma substances of kiwi fruit juice |
| CN112544919A (en) * | 2020-12-04 | 2021-03-26 | 中国农业科学院农产品加工研究所 | Method for improving color and texture quality of vacuum freeze-dried recombined strawberry crisp chips |
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| GB1204578A (en) * | 1967-07-20 | 1970-09-09 | Unilever Ltd | Stabilisation of aroma |
| JP2005087084A (en) * | 2003-09-17 | 2005-04-07 | Amano Enzyme Inc | Plant aroma enhancing method and aroma enhancing agent to be used for the same |
| JP2006187233A (en) * | 2005-01-06 | 2006-07-20 | T Hasegawa Co Ltd | Method for enhancing flavor of tomato |
| JP2019154430A (en) * | 2018-03-12 | 2019-09-19 | 三栄源エフ・エフ・アイ株式会社 | Composition for enhancing aroma or flavor |
| CN109430824A (en) * | 2018-12-10 | 2019-03-08 | 南京晓庄学院 | A kind of processing method of fruits and vegetables edible mushroom recombination freeze-drying mud |
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