CN115444131A - Preparation process of mulberry compound chewable tablet - Google Patents
Preparation process of mulberry compound chewable tablet Download PDFInfo
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- 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
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- Prior art keywords
- mulberry
- lactobacillus plantarum
- pulp
- chewable tablet
- solution
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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
-
- 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
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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
- 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
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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
- 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
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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
- 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
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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
- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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.
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