CN115444131A - Preparation process of mulberry compound chewable tablet - Google Patents
Preparation process of mulberry compound chewable tablet Download PDFInfo
- Publication number
- CN115444131A CN115444131A CN202211009985.5A CN202211009985A CN115444131A CN 115444131 A CN115444131 A CN 115444131A CN 202211009985 A CN202211009985 A CN 202211009985A CN 115444131 A CN115444131 A CN 115444131A
- Authority
- CN
- China
- Prior art keywords
- mulberry
- lactobacillus plantarum
- pulp
- chewable tablet
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000249 Morus alba Species 0.000 title claims abstract description 164
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 164
- 239000007910 chewable tablet Substances 0.000 title claims abstract description 51
- 229940068682 chewable tablet Drugs 0.000 title claims abstract description 36
- 150000001875 compounds Chemical class 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 53
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 53
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 53
- 239000002131 composite material Substances 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 36
- 238000004880 explosion Methods 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 239000000834 fixative Substances 0.000 claims abstract description 20
- 238000000227 grinding Methods 0.000 claims abstract description 12
- 230000003647 oxidation Effects 0.000 claims abstract description 9
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 9
- 230000004913 activation Effects 0.000 claims description 28
- 239000001963 growth medium Substances 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 12
- 238000011081 inoculation Methods 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 12
- 238000004537 pulping Methods 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 10
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- 235000004279 alanine Nutrition 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- 230000001580 bacterial effect Effects 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- AOSFMYBATFLTAQ-UHFFFAOYSA-N 1-amino-3-(benzimidazol-1-yl)propan-2-ol Chemical compound C1=CC=C2N(CC(O)CN)C=NC2=C1 AOSFMYBATFLTAQ-UHFFFAOYSA-N 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 7
- 235000021119 whey protein Nutrition 0.000 claims description 7
- 230000003213 activating effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 229920006395 saturated elastomer Polymers 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- BIGPRXCJEDHCLP-UHFFFAOYSA-N ammonium bisulfate Chemical compound [NH4+].OS([O-])(=O)=O BIGPRXCJEDHCLP-UHFFFAOYSA-N 0.000 claims description 2
- 230000007613 environmental effect Effects 0.000 claims description 2
- 235000010208 anthocyanin Nutrition 0.000 abstract description 18
- 239000004410 anthocyanin Substances 0.000 abstract description 18
- 229930002877 anthocyanin Natural products 0.000 abstract description 18
- 150000004636 anthocyanins Chemical class 0.000 abstract description 18
- 239000004480 active ingredient Substances 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 9
- 150000002989 phenols Chemical class 0.000 abstract description 9
- 230000003078 antioxidant effect Effects 0.000 abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 230000029087 digestion Effects 0.000 abstract description 6
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000012423 maintenance Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000010298 pulverizing process Methods 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 46
- 241000196324 Embryophyta Species 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 11
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- FUKUFMFMCZIRNT-UHFFFAOYSA-N hydron;methanol;chloride Chemical compound Cl.OC FUKUFMFMCZIRNT-UHFFFAOYSA-N 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000000306 component Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- NJDNXYGOVLYJHP-UHFFFAOYSA-L disodium;2-(3-oxido-6-oxoxanthen-9-yl)benzoate Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=CC(=O)C=C2OC2=CC([O-])=CC=C21 NJDNXYGOVLYJHP-UHFFFAOYSA-L 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000003859 lipid peroxidation Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000008055 phosphate buffer solution Substances 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000002137 ultrasound extraction Methods 0.000 description 2
- LXEKPEMOWBOYRF-QDBORUFSSA-N AAPH Chemical compound Cl.Cl.NC(=N)C(C)(C)\N=N\C(C)(C)C(N)=N LXEKPEMOWBOYRF-QDBORUFSSA-N 0.000 description 1
- 208000030507 AIDS Diseases 0.000 description 1
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 1
- 239000012470 diluted sample Substances 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- GNBHRKFJIUUOQI-UHFFFAOYSA-N fluorescein Chemical compound O1C(=O)C2=CC=CC=C2C21C1=CC=C(O)C=C1OC1=CC(O)=CC=C21 GNBHRKFJIUUOQI-UHFFFAOYSA-N 0.000 description 1
- 229940020947 fluorescein sodium Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000003958 hematopoietic stem cell Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000013642 negative control Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108010009004 proteose-peptone Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
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
- 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
-
- 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
- A23L29/065—Microorganisms
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention belongs to the technical field of mulberry chewable tablets, and particularly relates to a preparation process of a mulberry composite chewable tablet. The mulberry compound chewable tablet is obtained by carrying out pretreatment, enzymolysis, concentration, fermentation, superfine grinding, tabletting and other treatment processes on mulberry, wherein a color fixative adopted in the pretreatment can effectively prevent the oxidation of the mulberry and retain active ingredients of anthocyanin, phenols and the like of the mulberry; the fermentation is carried out by adopting lactobacillus plantarum subspecies, which is more favorable for maintaining the utilization of active ingredients of the mulberry concentrated juice, improving the effects of anthocyanin, phenols and other ingredients and improving the oxidation resistance compared with lactobacillus plantarum; and the steam explosion adopted in the ultramicro-pulverization treatment is beneficial to improving the fineness of the mulberry freeze-dried powder, improving the taste, improving the activity maintenance of anthocyanin and improving the antioxidant activity; the obtained chewable tablet can maintain excellent digestion stability in the environment of the stomach and the intestinal tract.
Description
Technical Field
The invention belongs to the technical field of mulberry chewable tablets, and particularly relates to a preparation process of a mulberry composite chewable tablet.
Background
Mulberry is sweet in taste and cold in nature, and has the effects of promoting the production of body fluid to quench thirst, nourishing yin and supplementing blood, tonifying liver and kidney, securing essence and preventing miscarriage, blackening beard and hair, improving hearing and eyesight, delaying senility, soothing nerves and nourishing heart, relaxing bowel, strengthening walking, calming deficient wind, clearing deficient fire, benefiting joints, removing rheumatism, dispelling alcoholism and the like. Mulberry has a plurality of active ingredients, has the functions of regulating the organism immunity, promoting the growth of hematopoietic cells, reducing blood sugar, reducing blood fat, reducing blood pressure, protecting liver and resisting AIDS, has wide clinical application, and especially has important significance for the middle-aged and the elderly and delaying senility. Experiments on the aging delaying of mulberry juice show that body aging is closely related to lipid peroxidation caused by oxygen free radicals. The mulberry juice can effectively eliminate free radicals and resist lipid peroxidation, which is probably related to the mulberry juice containing abundant natural antioxidant components such as VC, beta-carotene, selenium, flavone and the like. The mulberry juice has the effects of resisting oxidation, delaying aging, moistening skin and beautifying by improving the immune function.
The mulberry fruit is sour and sweet in taste, and is not easy to enter the mouth when the mulberry fruit tastes sour in most cases, and the mulberry fruit is easy to be cooked to be rotten and can not be eaten after being placed, is difficult to store, inconvenient to transport and not durable to store, so that the utilization rate of direct eating of the mulberry fruit is not high, and waste is easily caused.
Disclosure of Invention
In view of the above problems, the present invention aims to provide a process for preparing a mulberry composite chewable tablet.
The technical content of the invention is as follows:
the invention provides a preparation process of mulberry compound chewable tablets, which comprises the following steps:
1) Pretreatment: taking mulberry, removing impurities, cleaning, adding a color fixative, pulping and crushing, and filtering to obtain mulberry pulp;
the color fixative comprises an ammonium bisulfite solution and an alanine solution, and can reduce the oxidation performance of the mulberry pulp;
the addition amount of the color fixative is 3-5 wt% of the mulberry;
the volume ratio of the ammonium bisulfate solution to the alanine solution in the color fixative is (2-3): (4-6), dissolving in water before use to ensure that the concentration of the ammonium bisulfite solution is 6-7 g/mL and the concentration of the alanine solution is 5-6 g/mL;
pulping and crushing until the mulberry is liquid and has no fruit particles, and filtering out particles through 200-300 meshes to obtain mulberry pulp;
2) Enzymolysis: adding pectinase and cellulase into the mulberry pulp for enzymolysis, degrading pectin and cellulose in the mulberry, decomposing cell walls and intercellular layers of the mulberry, releasing active ingredients such as anthocyanin and phenolic substances in the pectin, and clarifying the pulp;
the addition amount of the pectinase and the cellulase is 2 to 3 weight percent of the mulberry pulp;
the use mass ratio of the pectinase to the cellulase is (1-3): (3-5);
the enzymolysis is carried out under the environmental condition that the temperature is 35 to 40 ℃ and the pH value is 5 to 6;
3) Concentration: performing low-temperature vacuum concentration and high-pressure sterilization on the mulberry pulp to obtain mulberry concentrated pulp;
the low-temperature vacuum concentration is carried out at 50-60 ℃ and under the vacuum degree of 0.05-0.1 MPa until the sugar degree Brix of the mulberry pulp is 50-80 percent;
the pressure of the high-pressure sterilization is 120-150 MPa;
4) And (3) fermentation: heating the mulberry concentrated pulp to 30-35 ℃, and adding 2-3 wt% of Lactobacillus plantarum subsp
20022 Domesticating the bacteria liquid, fermenting for 4-5 d to obtain mulberry concentrated fermentation liquid;
the lactobacillus plantarum subspecies domesticated bacterial liquid is prepared as follows:
a) Activating strains: inoculating lactobacillus plantarum subspecies plantarum to a culture medium for activation, wherein the inoculation amount is 2-5%, placing the lactobacillus plantarum subspecies plantarum in a shaker at 37 +/-2 ℃ for 24 hours at the speed of 100-150 r/min, and repeating the operation for 1-2 times to obtain a first activation solution, namely lactobacillus plantarum subspecies plantarum activation solution;
b) Inoculating the lactobacillus plantarum subspecies plantarum activation solution into a culture medium of the culture medium plus 10% mulberry concentrated pulp, wherein the inoculation amount is 2-5%, and placing the lactobacillus plantarum subspecies plantarum activation solution into a shaker at 37 +/-2 ℃ for 24-36 h at the speed of 200-220 r/min to obtain lactobacillus plantarum subspecies plantarum domestication bacterial solution;
5) Superfine grinding: adding maltodextrin and whey protein or other fruit and vegetable powder into the mulberry concentrated fermentation liquor, uniformly stirring, placing the mixture in an oven for drying until the water content is 5-10%, precooling, then carrying out vacuum freeze drying, carrying out steam explosion on the obtained freeze-dried powder, and grinding the freeze-dried powder through a 300-400-mesh sieve to obtain the mulberry composite freeze-dried powder;
the addition amounts of the maltodextrin and the lactalbumin are respectively 5-10 wt% and 4-8 wt% of the mulberry concentrated fermentation liquor, and the addition amounts of other fruit and vegetable powder are 0-20 wt% of the mulberry concentrated fermentation liquor;
the processing conditions of the steam explosion are as follows: under saturated steam, the charging coefficient of the steam explosion cavity is 0.6-0.8, the steam explosion pressure is 1-1.2 MPa, the pressure maintaining time is set to be 50-70s, and the explosion is finished within 0.1s;
6) Tabletting: and granulating and tabletting the mulberry compound freeze-dried powder to obtain the mulberry compound chewable tablets.
The invention has the following beneficial effects:
according to the preparation process of the mulberry composite chewable tablet, the mulberry composite chewable tablet is obtained by carrying out pretreatment, enzymolysis, concentration, fermentation, superfine grinding, tabletting and other treatment processes on the mulberry, compared with the prior art, the color fixative adopted in the pretreatment can effectively prevent the oxidation of the mulberry and retain active ingredients such as anthocyanin, phenols and the like of the mulberry; during the enzymolysis treatment, the release of active ingredients of mulberry cells is facilitated; the concentration treatment is carried out to improve the edible flavor and the edible rate of the mulberry and increase the sweet and sour taste; the fermentation is carried out by adopting lactobacillus plantarum subspecies, which is more beneficial to maintaining the utilization of active ingredients of the mulberry concentrated juice, improving the effects of anthocyanin, phenols and other ingredients and improving the oxidation resistance compared with lactobacillus plantarum; and the steam explosion adopted in the ultramicro-pulverization treatment is beneficial to improving the fineness of the mulberry freeze-dried powder, improving the taste, improving the activity maintenance of anthocyanin and improving the antioxidant activity; the preparation process of the invention improves the utilization rate of mulberry, keeps the activity of phenols and anthocyanin in the mulberry, ensures that the formed chewable tablet has good taste and flavor, improves the utilization rate of nutrition and maintains the health of gastrointestinal environment.
Drawings
FIG. 1 is a graph showing the results of the total phenol content of the mulberry composite chewable tablet prepared by the present invention;
FIG. 2 is a graph showing the results of the total anthocyanin content of the mulberry composite chewable tablet prepared by the present invention;
FIG. 3 is a graph showing the results of the antioxidant capacity of the mulberry composite chewable tablet prepared by the present invention;
fig. 4 is a result graph of gastrointestinal digestion capacity of the mulberry composite chewable tablet prepared by the invention.
Detailed Description
The present invention is described in further detail in the following description by means of specific embodiments and drawings, it should be understood that these embodiments are illustrative only and are not limiting for the scope of the invention, which is to be given the full breadth of the appended claims and any and all modifications that may occur to those skilled in the art upon reading the present disclosure are intended to be embraced therein.
All the raw materials and reagents of the invention are conventional market raw materials and reagents unless otherwise specified.
The Lactobacillus plantarum subsp. plant adopted by the invention is purchased from China center for industrial microorganism strain preservation management, deposit number is
20022 the culture medium comprises (according to the strain specification): casein peptone 10.0g, beef extract 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, diammonium citrate 2.0g, tween 80.0 g, K 2 HPO 4 2.0g，MgSO 4 ·7H 2 O 0.2g，MnSO 4 .H 2 O 0.05g，CaCO 3 20.0g, agar 15.0g, distilled water 1.0L, pH6.8.
Example 1
Preparation process of mulberry compound chewable tablet
1) Pretreatment: removing impurities from mulberry, cleaning, adding 4wt% of color fixative, pulping, crushing, and filtering to obtain mulberry pulp;
the color fixative is a mixture of 6g/mL ammonium bisulfite solution and 5g/mL alanine solution with the volume ratio of 3;
pulping and crushing until the mulberry is liquid and has no fruit particles, and filtering out particles through 200-300 meshes to obtain mulberry pulp;
2) Enzymolysis: adding 3wt% of mixed enzyme of pectinase and cellulase with the use mass ratio of 3;
3) Concentration: concentrating the mulberry pulp at 55 ℃ and a vacuum degree of 0.08MPa until the sugar degree Brix of the mulberry pulp is 60%, performing low-temperature vacuum concentration, and then performing high-pressure sterilization at 130MPa to obtain mulberry concentrated pulp;
4) And (3) fermentation: heating the concentrated pulp of fructus Mori to 32 deg.C, adding 3wt% Lactobacillus plantarum subsp
20022 Domesticating the bacteria liquid, and fermenting for 5d to obtain mulberry concentrated fermentation liquid;
the lactobacillus plantarum subspecies plant domesticated bacterial liquid is prepared as follows:
a) Activating strains: inoculating lactobacillus plantarum subspecies plant to a culture medium (according to the strain specification) for activation, wherein the inoculation amount is 3%, placing the culture medium in a shaker at 37 +/-2 ℃ for 24h at the speed of 130r/min, and repeating the operation for 2 times to obtain a first activated solution, namely lactobacillus plantarum subspecies plant activated solution;
b) Inoculating the lactobacillus plantarum subspecies plant activation solution into a culture medium (according to a strain specification thereof) containing 10% of mulberry concentrated slurry, wherein the inoculation amount is 3%, and placing the lactobacillus plantarum subspecies plant activation solution into a shaker at 37 +/-2 ℃ for 36 hours at a speed of 200r/min to obtain lactobacillus plantarum subspecies domestication solution;
5) Ultra-fine crushing: adding 8wt% of maltodextrin and 6wt% of whey protein into the mulberry concentrated fermentation liquor, or adding 10wt% of other aloe powder (purchased from the market), uniformly stirring, placing in an oven for drying until the water content is 6-7%, precooling, then carrying out vacuum freeze drying, carrying out steam explosion on the obtained freeze-dried powder, wherein under saturated steam, the charging coefficient of a steam explosion cavity is 0.8, the steam explosion pressure is 1.2MPa, the pressure maintaining time is 70s, the explosion is finished within 0.1s, and then grinding and sieving by a 300-400-mesh sieve to obtain the mulberry composite freeze-dried powder;
6) Tabletting: and granulating and tabletting the mulberry compound freeze-dried powder to obtain the mulberry compound chewable tablets.
Example 2
Preparation process of mulberry compound chewable tablet
1) Pretreatment: removing impurities from mulberry, cleaning, adding 5wt% of color fixative, pulping, crushing, and filtering to obtain mulberry pulp;
the color fixative is a mixture of 6g/mL ammonium bisulfite solution and 5g/mL alanine solution with the volume ratio of 2;
pulping and crushing until the mulberry is liquid and has no fruit particles, and filtering out particles through 200-300 meshes to obtain mulberry pulp;
2) Enzymolysis: adding 2wt% of mixed enzyme of pectinase and cellulase with the use mass ratio of 2;
3) And (3) concentrating: concentrating the mulberry pulp at 55 ℃ and a vacuum degree of 0.08MPa until the sugar degree Brix of the mulberry pulp is 60%, performing low-temperature vacuum concentration, and then performing high-pressure sterilization at 130MPa to obtain mulberry concentrated pulp;
4) Fermentation: heating the concentrated pulp of Mori fructus to 33 deg.C, adding 2.5wt% of Lactobacillus plantarum subsp
20022 Domesticating the bacteria liquid, and fermenting for 4d to obtain concentrated fermentation liquor of Mori fructus;
the lactobacillus plantarum subspecies plant domesticated bacterial liquid is prepared as follows:
a) Activating strains: inoculating the lactobacillus plantarum subspecies plant to a culture medium for activation, wherein the inoculation amount is 3%, placing the culture medium in a shaker at 37 +/-2 ℃ for 24 hours at the speed of 130r/min, and repeating the operation for 2 times to obtain the first activation solution, namely the lactobacillus plantarum subspecies plant activation solution;
b) Inoculating the lactobacillus plantarum subspecies plantarum activation solution into a culture medium of the culture medium and 10% mulberry concentrated pulp, wherein the inoculation amount is 3%, and placing the lactobacillus plantarum subspecies plantarum activation solution in a shaker at 37 +/-2 ℃ for 28h at the speed of 210r/min to obtain lactobacillus plantarum subspecies vegetative domestication solution;
5) Superfine grinding: adding 6wt% of maltodextrin and 7wt% of whey protein into the mulberry concentrated fermentation liquor, adding 8wt% of strawberry powder, uniformly stirring, placing the mixture in an oven for drying until the water content is 8-10%, precooling, then carrying out vacuum freeze drying, carrying out steam explosion on the obtained freeze-dried powder, finishing the explosion in 0.1s under saturated steam, wherein the charging coefficient of a steam explosion cavity is 0.8, the steam explosion pressure is 1.2MPa, the pressure maintaining time is 70s, and then grinding the mixture through a 300-400-mesh sieve to obtain the mulberry composite freeze-dried powder;
6) Tabletting: and granulating and tabletting the mulberry compound freeze-dried powder to obtain the mulberry compound chewable tablets.
Example 3
Preparation process of mulberry compound chewable tablet
1) Pretreatment: removing impurities from mulberry, cleaning, adding 5wt% of color fixative, pulping, crushing, and filtering to obtain mulberry pulp;
the color fixative is a mixture of 6g/mL ammonium bisulfite solution and 6g/mL alanine solution with the volume ratio of 3;
pulping and crushing until the mulberry is liquid and has no fruit particles, and filtering out particles through 200-300 meshes to obtain mulberry pulp;
2) Enzymolysis: adding 2wt% of mixed enzyme of pectinase and cellulase with the use mass ratio of 1;
3) Concentration: concentrating the mulberry pulp at 50 ℃ and under the vacuum degree of 0.1MPa until the sugar degree Brix of the mulberry pulp is 50%, carrying out low-temperature vacuum concentration, and then carrying out high-pressure sterilization at 120MPa to obtain mulberry concentrated pulp;
4) Fermentation: heating the concentrated pulp of Mori fructus to 30 deg.C, adding 3wt% Lactobacillus plantarum subsp
20022 Domesticating the bacteria liquid, and fermenting for 4d to obtain concentrated fermentation liquor of Mori fructus;
the lactobacillus plantarum subspecies plant domesticated bacterial liquid is prepared as follows:
a) Activating strains: inoculating the lactobacillus plantarum subspecies plant to a culture medium for activation, wherein the inoculation amount is 5%, placing the culture medium in a shaker at 37 +/-2 ℃ for 24 hours at the speed of 100r/min, and repeating the operation for 1 time for the obtained first activation solution to obtain the lactobacillus plantarum subspecies plant activation solution;
b) Inoculating the lactobacillus plantarum subspecies plant activation solution into a culture medium of the culture medium plus 10% mulberry concentrated slurry, wherein the inoculation amount is 5%, and placing the lactobacillus plantarum subspecies plant activation solution into a shaker at 37 +/-2 ℃ for 30 hours at a speed of 200r/min to obtain lactobacillus plantarum subspecies domestication solution;
5) Superfine grinding: adding 10wt% of maltodextrin and 8wt% of whey protein into the mulberry concentrated fermentation liquor, uniformly stirring, placing in an oven for drying until the water content is 5-6%, precooling, then carrying out vacuum freeze drying, carrying out steam explosion on the obtained freeze-dried powder, wherein under saturated steam, the charging coefficient of a steam explosion cavity is 0.7, the steam explosion pressure is 1.1MPa, the pressure maintaining time is 60s, the explosion is finished within 0.1s, and then grinding and sieving by a sieve of 300-400 meshes to obtain the mulberry composite freeze-dried powder;
6) Tabletting: and granulating and tabletting the mulberry compound freeze-dried powder to obtain the mulberry compound chewable tablets.
Example 4
Preparation process of mulberry compound chewable tablet
1) Pretreatment: removing impurities from mulberry, cleaning, adding 3wt% of color fixative, pulping, crushing, and filtering to obtain mulberry pulp;
the color fixative is a mixture of 7g/mL ammonium bisulfite solution and 6g/mL alanine solution with the volume ratio of 2;
pulping and crushing until the mulberry is liquid and has no fruit particles, and filtering out particles by 200-300 meshes to obtain mulberry pulp;
2) Enzymolysis: adding 2wt% of mixed enzyme of pectinase and cellulase with the use mass ratio of 2;
3) Concentration: concentrating the mulberry pulp at 60 ℃ and a vacuum degree of 0.1MPa until the sugar degree Brix of the mulberry pulp is 80%, performing low-temperature vacuum concentration, and performing high-pressure sterilization at 150MPa to obtain mulberry concentrated pulp;
4) And (3) fermentation: heating the concentrated pulp of fructus Mori to 35 deg.C, adding 3wt% Lactobacillus plantarum subsp
20022 Domesticating the bacteria liquid, and fermenting for 5d to obtain concentrated fermentation liquor of Mori fructus;
the lactobacillus plantarum subspecies plant domesticated bacterial liquid is prepared as follows:
a) Activating strains: inoculating the lactobacillus plantarum subspecies plant to a culture medium for activation, wherein the inoculation amount is 5%, placing the culture medium in a shaker at 37 +/-2 ℃ for 24 hours at the speed of 100r/min, and repeating the operation for 2 times to obtain the first activation solution, namely the lactobacillus plantarum subspecies plant activation solution;
b) Inoculating the lactobacillus plantarum subspecies plant activation solution into a culture medium of the culture medium plus 10% mulberry concentrated slurry, wherein the inoculation amount is 2%, and placing the lactobacillus plantarum subspecies plant activation solution into a shaker at 37 +/-2 ℃ for 24 hours at the speed of 220r/min to obtain lactobacillus plantarum subspecies domestication bacterium solution;
5) Ultra-fine crushing: adding 5wt% of maltodextrin and 4wt% of whey protein into the mulberry concentrated fermentation liquor, adding 20wt% of apple powder, uniformly stirring, placing in an oven for drying until the water content is 5%, precooling, carrying out vacuum freeze drying, carrying out steam explosion on the obtained freeze-dried powder, under saturated steam, setting the charging coefficient of a steam explosion cavity to be 0.6, setting the steam explosion pressure to be 1MPa, setting the pressure maintaining time to be 50s, finishing the explosion within 0.1s, and then grinding and sieving by using a 300-400-mesh sieve to obtain the mulberry composite freeze-dried powder;
6) Tabletting: and granulating and tabletting the mulberry compound freeze-dried powder to obtain the mulberry compound chewable tablets.
Comparative example 1
As a control group of example 1, in the preparation process of the mulberry composite chewable tablet of comparative example 1, citric acid and white granulated sugar (according to the prior art) are used as the color fixative in step 1), and other conditions are not changed.
Comparative example 2
In the preparation process of the mulberry composite chewable tablet of the comparative example 2, which is a control group of the example 1, lactobacillus plantarum (purchased from the china industrial culture collection and management center for microorganisms, with the collection number CICC 23941) is used in the fermentation treatment of the step 4) instead of lactobacillus plantarum subspecies plantarum, and the culture medium components are the same, and other conditions are not changed.
Comparative example 3
As a control group in example 1, in the preparation process of the mulberry composite chewable tablet in comparative example 3, in the micronization treatment in step 5), the mixture is subjected to vacuum freeze drying, and then directly ground and sieved by a 300-400 mesh sieve to obtain the mulberry composite freeze-dried powder, the step of steam explosion is omitted, and other conditions are not changed.
The mulberry compound chewable tablets prepared in the above examples and comparative proportions are smashed into powder, and the following detection is carried out, wherein the detection method refers to the study of 'preparation and stability analysis of mulberry residue polyphenol extract freeze-dried powder', zhongying et al, food science (2021), and the study is the same research and development team of the inventor.
1. Determination of total phenols in mulberry composite chewable tablets
Smashing 10g of mulberry composite chewable tablets into powder, adding 50mL of methanol containing 1% of hydrochloric acid by volume fraction, ultrasonically extracting for 10min, centrifuging for 5min at 4500r/min, taking supernate, ultrasonically extracting sediment for 10min by using 30mL of methanol containing 1% of hydrochloric acid by volume fraction, centrifuging, combining with the supernate, adding methanol containing 1% of hydrochloric acid by volume fraction to 50mL, uniformly mixing, and measuring the total phenol content by referring to a Folin-Ciocalteu method.
The results are shown in fig. 1, and the content of total phenols in the mulberry composite chewable tablets prepared by the embodiment of the invention is higher than that in a comparative ratio.
2. Determination of total anthocyanin in mulberry composite chewable tablet
Crushing 10g of mulberry composite chewable tablets into powder, adding 50mL of 1% hydrochloric acid-methanol, performing ultrasonic extraction for 10min, performing 4500r/min, centrifuging for 5min, taking supernate, performing ultrasonic extraction on the precipitate with 10mL of 1% hydrochloric acid-methanol for 10min, centrifuging, mixing with the supernate, adding 1% hydrochloric acid-methanol to 50mL, and mixing uniformly;
taking 2 parts of the extractive solution, adding buffer solutions with pH1.0 and pH4.5 respectively, standing in dark for 15min, and measuring absorbance at 510nm and 700 nm;
the mass concentration of the total anthocyanin is calculated according to the following formula:
wherein A = (A) 510nm，pH1.0 -A 700nm，pH1.0 )-(A 510nm，pH4.5 -A 700nm，pH4.5 ) (ii) a M is the molar mass of cyanidin-3-glucose (449.2 g/mol); epsilon is 26900L/(mol. Cm); 1 is the cell optical path (1 cm).
As shown in FIG. 2, the content of total anthocyanins in the mulberry composite chewable tablet prepared by the example of the invention is higher than the comparative ratio.
3. Determination of antioxidant capacity of mulberry composite chewable tablet
The sample was diluted with 75mmol/L phosphate buffer solution (pH7.4) and then stored. Adding 20 mu L of diluted sample into each hole of a black 96-hole plate, incubating to 37 ℃, adding 80 mu L of 1.25 mu mol/L fluorescein sodium solution (prepared by phosphate buffer solution), incubating for 5min at 37 ℃, adding 100 mu L of 140mmol/L AAPH into each hole, oscillating and mixing uniformly, and measuring the fluorescence intensity of each hole by using a microplate reader. A negative control was prepared by mixing 120. Mu.L of distilled water with 80. Mu.L of 1.25. Mu. Mol/L sodium fluorescein solution, and blank controls were prepared by mixing 20. Mu.L of distilled water with 80. Mu.L of 1.25. Mu. Mol/L sodium fluorescein solution and 100. Mu.L of 140 mmol/LAAPH. After 500. Mu. Mol/L Trolox4, 8, 12, 16 and 20. Mu.L are transferred to a 96-well plate, distilled water is added to 20. Mu.L to prepare a standard curve.
Fluorescence intensity measurement conditions: excitation wavelength is 485nm; emission wavelength 520nm, cycle 35 times, each cycle for 2.5min. Oxygen Radical Absorbance Capacity (ORAC) of the sample is expressed in Trolox equivalent, unit μmol/g, and antioxidant activity is characterized by ORAC, using Trolox as a standard.
The results are shown in fig. 3, and compared with the comparative example, the mulberry composite chewable tablet prepared by the embodiment of the invention has stronger antioxidant capacity.
The results show that in the preparation process of the mulberry composite chewable tablet, the color fixative adopted in the pretreatment can effectively prevent the oxidation of the mulberry and retain the active ingredients of anthocyanin, phenols and the like of the mulberry; the fermentation is carried out by adopting lactobacillus plantarum subspecies, which is more beneficial to maintaining the utilization of active ingredients of the mulberry concentrated juice, improving the effects of anthocyanin, phenols and other ingredients and improving the oxidation resistance compared with lactobacillus plantarum; and the steam explosion adopted in the ultramicro-pulverization treatment is beneficial to improving the fineness of the mulberry freeze-dried powder, improving the taste, improving the activity maintenance of anthocyanin and improving the antioxidant activity.
4. Mulberry compound chewable tablet is used for simulating gastric and intestinal tract digestion experiment
Preparing a 10mg/mL sample solution, adjusting the pH to 2.0 by using a 1.0mol/L hydrochloric acid solution, adding pepsin with the mass fraction of 2% of the sample, uniformly stirring, and incubating for 2 hours at 37 ℃; with 0.1mol/LNaHCO 3 The pH of the solution was adjusted to 5.3, then to 7.5 with 1.0mol/L NaOH solution, pancreatin was added to the sample in an amount of 2% by mass, stirred well, and incubated at 37 ℃ for 2 hours. Sampling every 1h, inactivating in boiling water bath, cooling, centrifuging at 6000 Xg for 15min, collecting supernatant, and determining total anthocyanin content.
As shown in fig. 4, compared with the comparative example, the mulberry composite chewable tablet prepared in the example of the present invention has a higher retention rate of anthocyanin in the early stage of digestion in the stomach, and the retention rate of anthocyanin is reduced as time goes into the intestinal tract for digestion, but the retention rate of the example is still better, which indicates that the mulberry composite chewable tablet prepared in the example of the present invention has better digestion stability in the environment of the stomach and the intestinal tract.
Claims (8)
1. A preparation process of mulberry compound chewable tablets is characterized by comprising the following steps:
1) Pretreatment: taking mulberry, removing impurities, cleaning, adding a color fixative, pulping and crushing, and filtering to obtain mulberry pulp;
2) Enzymolysis: adding pectinase and cellulase into the mulberry pulp for enzymolysis;
3) Concentration: carrying out low-temperature vacuum concentration and high-pressure sterilization on the mulberry pulp subjected to enzymolysis to obtain mulberry concentrated pulp;
the low-temperature vacuum concentration is carried out at 50-60 ℃ and under the vacuum degree of 0.05-0.1 MPa until the sugar degree Brix of the mulberry pulp is 50-80 percent;
4) Fermentation: heating the mulberry concentrated pulp to 30-35 ℃, adding 2-3 wt% of lactobacillus plantarum subspecies phytocassiae domesticated bacterial liquid, and fermenting for 4-5 days to obtain mulberry concentrated fermentation liquor;
5) Superfine grinding: adding maltodextrin and whey protein or other fruit and vegetable powder into the mulberry concentrated fermentation liquor, uniformly stirring, placing the mixture in an oven for drying until the water content is 5-10%, precooling, then carrying out vacuum freeze-drying, carrying out steam explosion on the obtained freeze-dried powder, and grinding and sieving the freeze-dried powder by using a 300-400-mesh sieve to obtain the mulberry composite freeze-dried powder;
6) Tabletting: and granulating and tabletting the mulberry compound freeze-dried powder to obtain the mulberry compound chewable tablets.
2. The process for preparing the mulberry composite chewable tablet according to claim 1, wherein the color fixative of step 1) comprises ammonium bisulfite solution and alanine solution, which can reduce the oxidation performance of mulberry pulp;
the addition amount of the color fixative is 3-5 wt% of the mulberry.
3. The preparation process of the mulberry composite chewable tablet according to claim 2, wherein the volume ratio of the ammonium bisulfate solution to the alanine solution in the color fixative is (2-3): (4-6), dissolving in water before use to ensure that the concentration of the ammonium bisulfite solution is 6-7 g/mL and the concentration of the alanine solution is 5-6 g/mL.
4. The preparation process of the mulberry composite chewable tablet according to claim 1, wherein the mulberry slurry is obtained by the steps of 1) pulping and crushing until the mulberry is liquid and has no fruit particles, and filtering out particles through 200-300 meshes.
5. The preparation process of the mulberry composite chewable tablet according to claim 1, characterized in that the addition amount of the pectinase and cellulase in the step 2) is 2-3 wt% of the mulberry pulp;
the use mass ratio of the pectinase to the cellulase is (1-3): (3-5);
the enzymolysis is carried out under the environmental conditions that the temperature is 35 to 40 ℃ and the pH value is 5 to 6.
6. The process for preparing the mulberry composite chewable tablet according to claim 1, wherein the lactobacillus plantarum subspecies vegetabilis domesticated bacterial liquid of step 4) is prepared as follows:
a) Activating strains: inoculating lactobacillus plantarum subspecies plantarum to a culture medium for activation, wherein the inoculation amount is 2-5%, placing the lactobacillus plantarum subspecies plantarum in a shaker at 37 +/-2 ℃ for 24 hours at the speed of 100-150 r/min, and repeating the operation for 1-2 times to obtain a first activation solution, namely lactobacillus plantarum subspecies plantarum activation solution;
b) Inoculating the lactobacillus plantarum subspecies plantarum activation solution into a culture medium of the culture medium plus 10% mulberry concentrated pulp, wherein the inoculation amount is 2-5%, and placing the lactobacillus plantarum subspecies plantarum activation solution into a shaker at 37 +/-2 ℃ for 24-36 h at the speed of 200-220 r/min to obtain lactobacillus plantarum subspecies domestication bacterial solution.
7. The process for preparing the mulberry composite chewable tablet according to claim 1, wherein the addition amounts of the maltodextrin and the whey protein in step 5) are 5 to 10wt% and 4 to 8wt% of the mulberry concentrated fermentation broth, respectively, and the addition amount of the other fruit and vegetable powder is 0 to 20wt% of the mulberry concentrated fermentation broth.
8. The preparation process of the mulberry composite chewable tablet according to claim 1, wherein the steam explosion treatment conditions in step 5) are as follows: under saturated steam, the charging coefficient of the steam explosion cavity is 0.6-0.8, the steam explosion pressure is 1-1.2 MPa, the pressure maintaining time is set to be 50-70s, and the explosion is finished within 0.1s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211009985.5A CN115444131A (en) | 2022-08-22 | 2022-08-22 | Preparation process of mulberry compound chewable tablet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211009985.5A CN115444131A (en) | 2022-08-22 | 2022-08-22 | Preparation process of mulberry compound chewable tablet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115444131A true CN115444131A (en) | 2022-12-09 |
Family
ID=84298463
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211009985.5A Pending CN115444131A (en) | 2022-08-22 | 2022-08-22 | Preparation process of mulberry compound chewable tablet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115444131A (en) |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431691A (en) * | 2014-12-25 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Mulberry fruit and mulberry leaf chewable tablet and preparation method thereof |
| CN105995714A (en) * | 2016-05-25 | 2016-10-12 | 齐鲁工业大学 | Mulberry-flavor chewable tablet and preparation method thereof |
| CN106036626A (en) * | 2016-06-16 | 2016-10-26 | 湖北工业大学 | Mulberry wine lees chewable tablet preparation method |
| CN106418525A (en) * | 2016-11-17 | 2017-02-22 | 江苏科技大学 | Fermenting folium mori chewable tablet and preparation method thereof |
| CN107296127A (en) * | 2017-06-30 | 2017-10-27 | 阜阳市辉源果桑科技产业园有限公司 | A kind of preparation method of mulberry leaf powder tea |
| CN108634170A (en) * | 2018-02-28 | 2018-10-12 | 李赵生 | A method of it is decolourized to white pepper using microbial fermentation |
| CN108902594A (en) * | 2018-06-16 | 2018-11-30 | 山西农业大学 | A kind of fermented wintercherry fruit juice, and preparation method thereof |
| CN109043101A (en) * | 2018-06-12 | 2018-12-21 | 浦江县泰如食品科技有限公司 | The preparation method of dried mango |
| CN111213859A (en) * | 2019-10-24 | 2020-06-02 | 甘肃省农业科学院农产品贮藏加工研究所 | Probiotic fermented apple pulp and preparation method thereof |
| CN111471317A (en) * | 2020-03-26 | 2020-07-31 | 广东省农业科学院蚕业与农产品加工研究所 | Stable corn yellow pigment and preparation method thereof |
| CN113425762A (en) * | 2021-07-28 | 2021-09-24 | 陕西师范大学 | Mulberry fermentation product and preparation method and application thereof |
| CN114601152A (en) * | 2020-12-09 | 2022-06-10 | 中国科学院大连化学物理研究所 | Kiwi berry product rich in dietary fiber and lactic acid bacteria and preparation method thereof |
| CN114794385A (en) * | 2022-05-19 | 2022-07-29 | 河南农业大学 | Modified bean dreg composite red date dietary fiber functional chewable tablet and preparation method thereof |
-
2022
- 2022-08-22 CN CN202211009985.5A patent/CN115444131A/en active Pending
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431691A (en) * | 2014-12-25 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Mulberry fruit and mulberry leaf chewable tablet and preparation method thereof |
| CN105995714A (en) * | 2016-05-25 | 2016-10-12 | 齐鲁工业大学 | Mulberry-flavor chewable tablet and preparation method thereof |
| CN106036626A (en) * | 2016-06-16 | 2016-10-26 | 湖北工业大学 | Mulberry wine lees chewable tablet preparation method |
| CN106418525A (en) * | 2016-11-17 | 2017-02-22 | 江苏科技大学 | Fermenting folium mori chewable tablet and preparation method thereof |
| CN107296127A (en) * | 2017-06-30 | 2017-10-27 | 阜阳市辉源果桑科技产业园有限公司 | A kind of preparation method of mulberry leaf powder tea |
| CN108634170A (en) * | 2018-02-28 | 2018-10-12 | 李赵生 | A method of it is decolourized to white pepper using microbial fermentation |
| CN109043101A (en) * | 2018-06-12 | 2018-12-21 | 浦江县泰如食品科技有限公司 | The preparation method of dried mango |
| CN108902594A (en) * | 2018-06-16 | 2018-11-30 | 山西农业大学 | A kind of fermented wintercherry fruit juice, and preparation method thereof |
| CN111213859A (en) * | 2019-10-24 | 2020-06-02 | 甘肃省农业科学院农产品贮藏加工研究所 | Probiotic fermented apple pulp and preparation method thereof |
| CN111471317A (en) * | 2020-03-26 | 2020-07-31 | 广东省农业科学院蚕业与农产品加工研究所 | Stable corn yellow pigment and preparation method thereof |
| CN114601152A (en) * | 2020-12-09 | 2022-06-10 | 中国科学院大连化学物理研究所 | Kiwi berry product rich in dietary fiber and lactic acid bacteria and preparation method thereof |
| CN113425762A (en) * | 2021-07-28 | 2021-09-24 | 陕西师范大学 | Mulberry fermentation product and preparation method and application thereof |
| CN114794385A (en) * | 2022-05-19 | 2022-07-29 | 河南农业大学 | Modified bean dreg composite red date dietary fiber functional chewable tablet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100513426C (en) | Method for producing Matrimony vine polysaccharide | |
| CN100391371C (en) | Processing method of pure mulberry freeze dried powder | |
| CN109717340A (en) | A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis | |
| CN103653171B (en) | Preparation method for radix puerariae lactobacillus effervescent tablet | |
| KR101321611B1 (en) | Functional vinegar containing wax gourd, Chrysanthemu zawadskii and pearl shell and the method thereof | |
| CN102613332B (en) | Chinese caterpillar fungus fermentation tea and preparation method thereof | |
| CN107518407B (en) | Preparation method of dendrobium officinale health-care beverage | |
| CN103271951B (en) | Method for preparing cordyceps preparations with high adenosine contents | |
| CN102008104B (en) | Herba saussureae involucratae concentrated juice and preparation method thereof | |
| CN116064685B (en) | Preparation process and application of eurotium cristatum fermented edible traditional Chinese medicine | |
| CN106036856A (en) | High-solubility probiotics fermentation dendrobium nobile powder and preparation and application thereof | |
| CN113966832A (en) | Dendrobium nobile fermentation product and preparation method and application thereof | |
| CN110663940A (en) | Mulberry and wolfberry enzyme and preparation method thereof | |
| CN102226141B (en) | Production method of purple sweet potato health care vinegar | |
| CN108624467A (en) | A kind of sugarcane vinegar preparation method improving vinegar fragrance | |
| CN108030097A (en) | A kind of Freeze-dry Powder of Probioctics for promoting children's appetite | |
| CN115444131A (en) | Preparation process of mulberry compound chewable tablet | |
| CN114128812A (en) | Ready-to-drink burdock bird's nest peptide liquid compound beverage easy to digest and preparation method thereof | |
| CN111972665A (en) | Bamboo shoot extract containing compound amino acid and polysaccharide, preparation method thereof and bamboo salt prepared from bamboo shoot extract | |
| CN110200290A (en) | A kind of extracting method of Chinese yam polypeptide | |
| CN109567202A (en) | A kind of extracting method of barley green | |
| CN115669763B (en) | Yellow tea compound beverage capable of assisting in inhibiting uric acid accumulation | |
| CN115299593B (en) | Pueraria lobata and hovenia dulcis thunb roselle enzyme with anti-alcohol function and preparation method thereof | |
| CN106947657A (en) | A kind of cumquat bupleuri wine and preparation method thereof | |
| CN104774742A (en) | Huyou golden-silk jujube fruit vinegar aged liquid rich in flavone and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |