CN115633725A - Anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet and preparation method thereof - Google Patents
Anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a soft sweet with anoectochilus roxburghii and tartary buckwheat co-extracted substances and a preparation method thereof, belonging to the technical field of health-care food, wherein the anoectochilus roxburghii and tartary buckwheat are co-extracted, and compared with the extraction of anoectochilus roxburghii or tartary buckwheat with single component in equivalent amount, the co-extraction can obviously improve the contents of effective components of flavone and polyphenol substances, thereby further improving the oxidation resistance of the soft sweet; gelatin, high acyl gellan gum, xanthan gum and locust bean gum are compounded to serve as food excipients, so that the stability and the taste of the soft candy product are enhanced; because the soft sweet contains the anoectochilus roxburghii extract which contains various alcohols and organic acids, the soft sweet is endowed with special flavor, and the erythritol is used as the flavoring agent, so that '0 sucrose' is realized, and the consumption concept of modern people on health food is more compounded.
Description
Technical Field
The invention belongs to the technical field of health-care food, and particularly relates to anoectochilus roxburghii and tartary buckwheat co-extracted soft sweets and a preparation method thereof.
Background
In recent years, with the accelerated upgrade of national health consumption concepts and consumption demands, more and more consumers begin to pay attention to the taste, health, portability, and the like of foods. The global sales of the soft candy as a soft, elastic and color-valued candy is doubled in 2014-2018. It is predicted that the sales of global fondant products will break through $ 86 billion in 2022. Due to the public health requirements, more and more soft candy products with certain health efficacy, such as soft candies containing vitamins/minerals, probiotics, melatonin, collagen and the like with the function of promoting sleep, appear in the market.
Anoectochilus roxburghii grows under evergreen broad-leaved forests with the altitude of 50-1600 m or in valley shady and humid places, individuals are sparse and in a scattered state, the yield of wild Anoectochilus roxburghii is sharply reduced due to artificial excessive mining, the Anoectochilus roxburghii is listed in the national second-level protection plant record of China, tissue culture seedlings circulating on the market have high quality and high price, the contents of main functional components of Anoectochilus roxburghii glycoside, total flavone, polysaccharide and the like are low, the quality is uneven, the Anoectochilus roxburghii glycoside content is about 2.68-21.97%, and the flavone content is about 0.706-2.335%. Has effects in resisting oxidative stress, resisting antioxidase activity, and reducing oxidation product content; has effects in protecting nerve cells, improving neurotransmitter level in brain, and protecting liver. The southern area of Minn, the west of China is mostly used for cooking soup or making anoectochilus formosanus ice candy juice.
At present, the anoectochilus formosanus products are single and have strong regionality, and the anoectochilus formosanus products on the market have 3 types of fresh products, dry products and processed and brewed tea. Because the anoectochilus formosanus enters new resource food in recent years, the anoectochilus formosanus has single product form and is inconvenient to take, deep processing cannot be carried out only by 2 taking modes of decoction and brewing, meanwhile, the processing technology content of the original anoectochilus formosanus is not high, the waste of medicine sources is caused, and the active ingredients of the anoectochilus formosanus are not fully utilized. Therefore, the invention provides the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet and the preparation method thereof.
Disclosure of Invention
The invention provides a soft sweet with anoectochilus roxburghii and tartary buckwheat extracts and a preparation method thereof, which effectively solve the technical problem of low content of effective components in existing anoectochilus roxburghii processing products, greatly improve the utilization rate of anoectochilus roxburghii, and simultaneously provide the soft sweet with anoectochilus roxburghii and tartary buckwheat extracts, which has simple preparation process and high content of active components and accords with modern health concepts.
The invention provides a roxburgh anoectochilus terminal bud and tartary buckwheat co-extracted soft sweet which is characterized by comprising the following raw materials in percentage by mass: 2-3% of anoectochilus roxburghii and tartary buckwheat co-extract, 7-10% of gelatin, 0.7-1% of high-acyl gellan gum, 0.2-2% of xanthan gum, 0.2-2% of locust bean gum, 4-9% of auxiliary material, 10-25% of sweetening agent, 0.2-0.7% of additive and the balance of deionized water.
The invention also provides a preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet, which is characterized by comprising the following steps of:
s1, uniformly mixing gelatin and locust bean gum according to the use amount of the raw materials in the claim 1, adding a sweetening agent, heating until the sugar degree is 70-78%, and cooling to 80-90 ℃ to obtain feed liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B; (ii) a
S2, adding the additive and the anoectochilus roxburghii and tartary buckwheat co-extract into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, shaping the auxiliary materials and the sugar glue liquid of the S2 in a mould, and drying to obtain the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweets.
Preferably, in S2, the preparation method of the anoectochilus roxburghii and tartary buckwheat co-extract comprises the following steps: mixing herba Anoectochili Roxburghii and radix Et rhizoma Fagopyri Tatarici, pulverizing, adding ethanol I, ultrasonic extracting at 60 deg.C in water bath for 30min to obtain supernatant I, adding ethanol II into the precipitate, repeating the above extraction steps to obtain supernatant II, mixing the supernatants I and II, concentrating, and freeze drying to obtain powder
Preferably, the mass ratio of the anoectochilus formosanus to the tartary buckwheat is 1.
Preferably, the mass concentration of the ethanol I is 75%, the material-to-liquid ratio of the mixture of the anoectochilus formosanus and the tartary buckwheat to the ethanol I is 1g:20 to 40mL.
Preferably, the ultrasonic power is 400-600W.
Preferably, the mass concentration of the ethanol II is 70%, and the material-liquid ratio of the mixture of the anoectochilus formosanus and the tartary buckwheat to the ethanol II is 1g:20 to 40mL.
Preferably, the freeze-drying process is as follows: pre-freezing at-80 ℃ for 2h, then continuously pre-freezing at-20 ℃ for 24h, putting into a vacuum freeze dryer, processing at-40 ℃ for 24h, processing at-30 ℃ for 1h, processing at-20 ℃ for 1h, heating to 20 ℃ at 4h, and controlling the vacuum degree to be 10-20 Pa.
Preferably, the auxiliary materials comprise 2-3% of black sesame powder and 2-3% of walnut powder according to the mass of 100g of the anoectochilus formosanus and tartary buckwheat co-extracted soft sweets; the sweetener comprises 20% erythritol; the additive comprises: 0.1 to 0.3 percent of citric acid and 0.1 to 0.4 percent of sodium citrate.
Compared with the prior art, the invention has the beneficial effects that:
(1) The invention carries out co-extraction on the anoectochilus formosanus and the tartary buckwheat, and compared with the extraction of the anoectochilus formosanus or the tartary buckwheat with single component in equal amount, the co-extraction can obviously improve the contents of effective components of flavone and polyphenol substances, thereby further improving the oxidation resistance of the soft sweets; gelatin, high acyl gellan gum, xanthan gum and locust bean gum are compounded to serve as food excipients, so that the stability and the taste of the soft candy product are enhanced; because the soft sweet contains the anoectochilus roxburghii extract which contains various alcohols and organic acids, the soft sweet is endowed with special flavor, and the erythritol is used as the flavoring agent, so that '0 sucrose' is realized, and the consumption concept of modern people on health food is more compounded.
(2) The soft sweets prepared by the invention have excellent anti-aging and anti-oxidation capabilities, wherein the DPPH (dehydroepiandrosterone-bitter buckwheat) free radical clearance rate of the co-extract prepared in example 3 can reach 86.13%, ABTS (adenosine triphosphate-adenosine triphosphate) clearance rate can reach 94.24%, and sensory score can reach 96.5.
(3) The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweets provided by the invention has the advantages that the anoectochilus roxburghii and tartary buckwheat are mixed and extracted, the extraction process of main raw materials in the product processing process is greatly simplified, and the cost of subsequent product development is reduced.
Drawings
FIG. 1 is a view of HE staining of the normal group of livers of the invention under 12.28 (x 100) light;
FIG. 2 is a photograph of normal group of livers of the invention under HE staining-12.28 (. Times.400) by light microscope;
fig. 3 is a diagram of a model group of liver-12.28 (× 100) hepatocellular degeneration (±) antral dilation (±) microphotoscope observation of the present invention;
FIG. 4 is a diagram of a model set of liver-12.28 (× 400) hepatocyte degeneration (× 400) photomicrographs of the present invention;
FIG. 5 is a diagram of an observation of hepatosis (↓) and hepatosis (↓) of liver cells degeneration (↓) of the liver cells of the present invention in a manner of using a (℃) microscope;
FIG. 6 is a photomicrograph of the liver-12.28 (× 400) hepatocyte degeneration (↓ (↓) of the positive medicine of the present invention;
FIG. 7 is a graph of HE staining of the liver in the high dose group of the present invention under 12.28 (x 100) light;
FIG. 8 is a photograph of a high dose group of livers of the invention under HE staining-12.28 (. Times.400) by light microscopy;
fig. 9 is a view of dose groups of liver-12.28 (× 100) liver cell degeneration (↓) liver sinus dilation (shoe) fiberoptic scope of the present invention;
figure 10 is a photomicrograph of the dose group of hepato-12.28 (× 400) hepatocellular degeneration (±) microphotographs of the present invention;
fig. 11 is a view of low dose group hepato-12.28 (× 100) hepatocellular degeneration (±) antral dilation (±) fiberoptic visualization of the present invention;
figure 12 is a photomicrograph of the low dose group of liver-12.28 (× 400) hepatocytes degeneration (±) of the present invention.
Detailed Description
In order to make the technical solutions of the present invention better understood and practical for a person skilled in the art, the present invention is further described below with reference to specific examples and clinical data, but the examples are not intended to limit the present invention.
Example 1
The anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet is prepared from the following raw materials in percentage by mass: 2% of anoectochilus roxburghii and tartary buckwheat co-extract, 7% of gelatin, 0.7% of high-acyl gellan gum, 0.2% of xanthan gum, 0.2% of locust bean gum, 4% of auxiliary material, 10% of erythritol, 0.2% of additive and the balance of deionized water.
The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet comprises the following steps:
s1, mixing and crushing anoectochilus roxburghii and tartary buckwheat according to a mass ratio of 1: adding 75% ethanol I into 30mL of material-liquid ratio, performing ultrasonic extraction for 30min at 60 ℃ under the power of water bath 400W to obtain supernatant I, and mixing the mixture of anoectochilus formosanus and tartary buckwheat and 1g of ethanol: adding ethanol II with the mass concentration of 70% into the precipitate in a feed-liquid ratio of 30mL, repeating the extraction step to obtain supernatant II, combining the supernatants I and II, concentrating and freeze-drying to obtain powder to obtain the anoectochilus roxburghii and tartary buckwheat co-extract;
the freeze-drying process comprises the following steps: pre-freezing at-80 ℃ for 2h, then continuously pre-freezing at-20 ℃ for 24h, putting into a vacuum freeze drier, treating at-40 ℃ for 24h, treating at-30 ℃ for 1h, treating at-20 ℃ for 1h, heating to 20 ℃ at 4h, and keeping the vacuum degree at 10Pa;
mixing gelatin and locust bean gum, adding 10% erythritol, heating to sugar degree of 70%, and cooling to 80 deg.C to obtain material liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B;
s2, adding 0.1% of citric acid, 0.1% of sodium citrate and the anoectochilus roxburghii and tartary buckwheat co-extract of the S1 into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, shaping the 2% black sesame powder, the 2% walnut powder and the sugar gum liquid of the S2 in a mold, and drying to obtain the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet.
Example 2
The anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet is composed of the following raw materials in percentage by mass: 3% of anoectochilus roxburghii and tartary buckwheat co-extract, 10% of gelatin, 1% of high-acyl gellan gum, 2% of xanthan gum, 2% of locust bean gum, 9% of auxiliary material, 25% of erythritol, 0.7% of additive and the balance of deionized water.
The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet comprises the following steps:
s1, mixing and crushing Anoectochilus roxburghii and tartary buckwheat according to the mass ratio of 1: adding 75% ethanol I into 40mL of feed liquid, performing ultrasonic extraction for 30min under the power of water bath at 60 ℃ and 600W to obtain supernatant I, and mixing the mixture of anoectochilus formosanus and tartary buckwheat and 1g of ethanol: adding ethanol II with the mass concentration of 70% into the precipitate according to the feed-liquid ratio of 40mL, repeating the extraction step to obtain supernatant II, combining the supernatants I and II, concentrating and freeze-drying to obtain powder to obtain the anoectochilus roxburghii and tartary buckwheat co-extract;
the freeze-drying process comprises the following steps: pre-freezing at-80 deg.C for 2 hr, further pre-freezing at-20 deg.C for 24 hr, placing into vacuum freeze drying machine, treating at-40 deg.C for 24 hr, treating at-30 deg.C for 1 hr, treating at-20 deg.C for 1h, heating to 20 deg.C, and vacuum degree of 20Pa;
mixing gelatin and locust bean gum, adding 10% erythritol, heating to sugar degree of 78%, and cooling to 90 deg.C to obtain material liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B;
s2, adding 0.3% of citric acid, 0.4% of sodium citrate and the anoectochilus roxburghii and tartary buckwheat co-extract of the S1 into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, moulding the 3% black sesame powder, the 3% walnut powder and the sugar glue solution of the S2 in a mould, and drying to obtain the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet.
Example 3
The anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet is composed of the following raw materials in percentage by mass: 2.5% of anoectochilus roxburghii and tartary buckwheat co-extract, 8% of gelatin, 0.8% of high-acyl gellan gum, 1% of xanthan gum, 1% of locust bean gum, 5% of auxiliary material, 20% of erythritol, 0.35% of additive and the balance of deionized water.
The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet comprises the following steps:
s1, mixing and crushing anoectochilus roxburghii and tartary buckwheat according to the mass ratio of 1: adding 75% ethanol I into 20mL of feed liquid ratio, performing ultrasonic extraction for 30min under the power of water bath 500W at 60 ℃ to obtain supernatant I, and mixing the mixture of anoectochilus formosanus and tartary buckwheat and 1g of ethanol: adding ethanol II with the mass concentration of 70% into the precipitate in a feed-liquid ratio of 20mL, repeating the extraction step to obtain supernatant II, combining the supernatant I and the supernatant II, concentrating and freeze-drying to obtain powder to obtain the anoectochilus formosanus fagopyrum tataricum co-extract;
the freeze-drying process comprises the following steps: pre-freezing at-80 ℃ for 2h, then continuously pre-freezing at-20 ℃ for 24h, putting into a vacuum freeze drier, treating at-40 ℃ for 24h, treating at-30 ℃ for 1h, treating at-20 ℃ for 1h, heating to 20 ℃ at 4h, and keeping the vacuum degree at 10Pa;
mixing gelatin and locust bean gum, adding 20% erythritol, heating to sugar degree of 75%, and cooling to 85 deg.C to obtain material liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B;
s2, adding 0.15% of citric acid, 0.2% of sodium citrate and the anoectochilus roxburghii and tartary buckwheat co-extract of the S1 into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, shaping 2.5% of black sesame powder, 2.5% of walnut powder and the sugar glue solution of the S2 in a mould, and drying to obtain the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweets.
Example 4
The anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet is prepared from the following raw materials in percentage by mass: 2% of anoectochilus roxburghii and tartary buckwheat co-extract, 9% of gelatin, 0.9% of high-acyl gellan gum, 0.6% of xanthan gum, 0.6% of locust bean gum, 5.6% of auxiliary material, 15% of erythritol, 0.5% of additive and the balance of deionized water.
The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet comprises the following steps:
s1, mixing and crushing anoectochilus roxburghii and tartary buckwheat according to a mass ratio of 1: adding 75% ethanol I into 25mL of the feed liquid ratio, performing ultrasonic extraction for 30min under the power of water bath at 60 ℃ and 450W to obtain supernatant I, and mixing the mixture of anoectochilus formosanus and tartary buckwheat and 1g of ethanol: adding ethanol II with the mass concentration of 70% into the precipitate at the feed-liquid ratio of 25mL, repeating the extraction step to obtain supernatant II, combining the supernatants I and II, concentrating and freeze-drying to obtain powder to obtain the anoectochilus roxburghii and tartary buckwheat co-extract;
the freeze-drying process comprises the following steps: pre-freezing at-80 ℃ for 2h, then continuously pre-freezing at-20 ℃ for 24h, putting into a vacuum freeze drier, treating at-40 ℃ for 24h, treating at-30 ℃ for 1h, treating at-20 ℃ for 1h, heating to 20 ℃ at 4h, and keeping the vacuum degree at 15Pa;
mixing gelatin and locust bean gum, adding 15% erythritol, heating to sugar degree of 72%, and cooling to 80 deg.C to obtain material liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B;
s2, adding 0.2% of citric acid, 0.3% of sodium citrate and the anoectochilus roxburghii and tartary buckwheat co-extract of the S1 into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, moulding the 2.8 percent black sesame powder, the 2.8 percent walnut powder and the sugar glue solution of the S2 in a mould, and drying to obtain the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweets.
Example 5
The anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet is prepared from the following raw materials in percentage by mass: 3% of anoectochilus roxburghii and tartary buckwheat co-extract, 8.5% of gelatin, 1% of high-acyl gellan gum, 1.5% of xanthan gum, 1.5% of locust bean gum, 5% of auxiliary material, 22% of erythritol, 0.65% of additive and the balance of deionized water.
The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet comprises the following steps:
s1, mixing and crushing Anoectochilus roxburghii and tartary buckwheat according to the mass ratio of 1: adding 75% ethanol I by mass concentration into 35mL of feed liquid, performing ultrasonic extraction for 30min under the power of water bath at 60 ℃ and 550W to obtain supernatant I, and mixing the mixture of anoectochilus formosanus and tartary buckwheat and ethanol I1 g: adding ethanol II with the mass concentration of 70% into the precipitate according to the feed-liquid ratio of 35mL, repeating the extraction step to obtain supernatant II, combining the supernatants I and II, concentrating and freeze-drying to obtain powder to obtain the anoectochilus roxburghii and tartary buckwheat co-extract;
the freeze-drying process comprises the following steps: pre-freezing at-80 deg.C for 2 hr, further pre-freezing at-20 deg.C for 24 hr, placing into vacuum freeze drying machine, treating at-40 deg.C for 24 hr, treating at-30 deg.C for 1 hr, treating at-20 deg.C for 1h, heating to 20 deg.C, and vacuum degree of 12Pa;
mixing gelatin and locust bean gum, adding 22% erythritol, heating to sugar degree of 76%, and cooling to 90 deg.C to obtain material liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B;
s2, adding 0.25% of citric acid, 0.4% of sodium citrate and the anoectochilus roxburghii and tartary buckwheat co-extract of the S1 into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, shaping 2% of black sesame powder, 3% of walnut powder and the sugar glue solution of the S2 in a mould, and drying to obtain the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet.
Example 6
The anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet is composed of the following raw materials in percentage by mass: 2.5% of anoectochilus roxburghii and tartary buckwheat co-extract, 9.5% of gelatin, 0.7% of high-acyl gellan gum, 1.2% of xanthan gum, 1.2% of locust bean gum, 5% of auxiliary material, 18% of erythritol, 0.35% of additive and the balance of deionized water.
The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet comprises the following steps:
s1, mixing and crushing anoectochilus roxburghii and tartary buckwheat according to the mass ratio of 1: adding 75% ethanol I by mass concentration into 20mL of feed liquid, performing ultrasonic extraction for 30min under the power of water bath at 60 ℃ and 500W to obtain supernatant I, and mixing the mixture of anoectochilus formosanus and tartary buckwheat and ethanol I1 g: adding ethanol II with the mass concentration of 70% into the precipitate in a material-liquid ratio of 20mL, repeating the extraction step to obtain supernatant II, combining the supernatants I and II, concentrating and freeze-drying to obtain powder to obtain the anoectochilus roxburghii and tartary buckwheat co-extract;
the freeze-drying process comprises the following steps: pre-freezing at-80 ℃ for 2h, then continuously pre-freezing at-20 ℃ for 24h, putting into a vacuum freeze drier, treating at-40 ℃ for 24h, treating at-30 ℃ for 1h, treating at-20 ℃ for 1h, heating to 20 ℃ at 4h, and keeping the vacuum degree at 16Pa;
mixing gelatin and locust bean gum, adding 18% erythritol, heating to sugar degree of 74%, and cooling to 80 deg.C to obtain material liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B;
s2, adding 0.15% of citric acid, 0.2% of sodium citrate and the anoectochilus roxburghii and tartary buckwheat co-extract of the S1 into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, shaping the 3% black sesame powder, the 2% walnut powder and the sugar gum liquid of the S2 in a mold, and drying to obtain the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet.
Example 7
The anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet is prepared from the following raw materials in percentage by mass: 3% of anoectochilus roxburghii and tartary buckwheat co-extract, 7% of gelatin, 0.9% of high-acyl gellan gum, 0.8% of xanthan gum, 0.8% of locust bean gum, 5.5% of auxiliary material, 12% of erythritol, 0.2% of additive and the balance of deionized water.
The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet comprises the following steps:
s1, mixing and crushing Anoectochilus roxburghii and tartary buckwheat according to the mass ratio of 1: adding ethanol I with the mass concentration of 75% into 30mL of feed liquid, performing ultrasonic extraction for 30min under the power of water bath at 60 ℃ and 400W to obtain supernatant I, and mixing the mixture of anoectochilus formosanus and tartary buckwheat and ethanol I1 g: adding ethanol II with the mass concentration of 70% into the precipitate in a feed-liquid ratio of 30mL, repeating the extraction step to obtain supernatant II, combining the supernatant I and the supernatant II, concentrating and freeze-drying to obtain powder to obtain the anoectochilus formosanus tartary buckwheat co-extract;
the freeze-drying process comprises the following steps: pre-freezing at-80 ℃ for 2h, then continuously pre-freezing at-20 ℃ for 24h, putting into a vacuum freeze drier, treating at-40 ℃ for 24h, treating at-30 ℃ for 1h, treating at-20 ℃ for 1h, heating to 20 ℃ at 4h, and keeping the vacuum degree at 10Pa;
mixing gelatin and locust bean gum, adding 12% erythritol, heating to sugar degree of 75%, and cooling to 85 deg.C to obtain feed liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B;
s2, adding 0.1% of citric acid, 0.1% of sodium citrate and the anoectochilus roxburghii and tartary buckwheat co-extract of the S1 into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, shaping 2.5% of black sesame powder, 3% of walnut powder and the sugar glue solution of the S2 in a mould, and drying to obtain the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet.
In order to further explain the technical effect of the invention, the invention is also provided with a comparative example which specifically comprises the following steps:
comparative example 1
A roxburgh anoectochilus terminal bud extract soft sweet is composed of the following raw materials in percentage by mass: 2.5% of anoectochilus roxburghii extract, 8% of gelatin, 0.8% of high-acyl gellan gum, 1% of xanthan gum, 1% of locust bean gum, 5% of auxiliary material, 20% of erythritol, 0.35% of additive and the balance of deionized water.
The preparation method of the anoectochilus formosanus extract soft sweets comprises the following steps:
s1, crushing anoectochilus roxburghii, and mixing the anoectochilus roxburghii with 1g of ethanol: adding 75% ethanol I in a mass concentration of 20mL of material-liquid ratio, performing ultrasonic extraction for 30min under the power of water bath at 60 ℃ and 500W to obtain a supernatant I, and mixing the supernatant I with the Anoectochilus roxburghii and the ethanol I by the weight ratio of 1g: adding ethanol II with the mass concentration of 70% into the precipitate at the feed-liquid ratio of 20mL, repeating the extraction step to obtain supernatant II, combining the supernatants I and II, concentrating and freeze-drying to obtain powder to obtain the anoectochilus formosanus extract;
the freeze-drying process comprises the following steps: pre-freezing at-80 deg.C for 2 hr, further pre-freezing at-20 deg.C for 24 hr, placing into vacuum freeze drying machine, treating at-40 deg.C for 24 hr, treating at-30 deg.C for 1 hr, treating at-20 deg.C for 1h, heating to 20 deg.C, and vacuum degree of 10Pa;
mixing gelatin and locust bean gum, adding 20% erythritol, heating to sugar degree of 75%, and cooling to 85 deg.C to obtain feed liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B;
s2, adding 0.15% of citric acid, 0.2% of sodium citrate and the Anoectochilus roxburghii and tartary buckwheat co-extract of the S1 into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, shaping 2.5% of black sesame powder, 2.5% of walnut powder and the sugar glue solution of the S2 in a mould, and drying to obtain the anoectochilus formosanus extract soft sweets.
Comparative example 2
A tartary buckwheat extract soft sweet is composed of the following raw materials in percentage by mass: 2.5% of tartary buckwheat extract, 8% of gelatin, 0.8% of high-acyl gellan gum, 1% of xanthan gum, 1% of locust bean gum, 5% of auxiliary material, 20% of erythritol, 0.35% of additive and the balance of deionized water.
The preparation method of the tartary buckwheat extract soft sweet comprises the following steps:
s1, crushing tartary buckwheat, and mixing the tartary buckwheat and ethanol I1 g: adding 75% ethanol I into 20mL of feed liquid ratio, performing ultrasonic extraction for 30min under the power of water bath 500W at 60 ℃ to obtain supernatant I, and mixing the tartary buckwheat and the ethanol I1 g: adding ethanol II with the mass concentration of 70% into the precipitate in a material-liquid ratio of 20mL, repeating the extraction step to obtain supernatant II, combining the supernatants I and II, concentrating and freeze-drying to obtain powder to obtain the anoectochilus roxburghii and tartary buckwheat co-extract;
the freeze-drying process comprises the following steps: pre-freezing at-80 deg.C for 2 hr, further pre-freezing at-20 deg.C for 24 hr, placing into vacuum freeze drying machine, treating at-40 deg.C for 24 hr, treating at-30 deg.C for 1 hr, treating at-20 deg.C for 1h, heating to 20 deg.C, and vacuum degree of 10Pa;
mixing gelatin and locust bean gum, adding 20% erythritol, heating to sugar degree of 75%, and cooling to 85 deg.C to obtain material liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B;
s2, adding 0.15% of citric acid, 0.2% of sodium citrate and the anoectochilus roxburghii and tartary buckwheat co-extract of the S1 into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, shaping 2.5% of black sesame powder, 2.5% of walnut powder and the sugar gum liquid of the S2 in a mould, and drying to obtain the tartary buckwheat extract soft sweets.
Comparative example 3
The difference from example 3 is: the mass ratio of the anoectochilus formosanus to the tartary buckwheat is 1.
Comparative example 4
The points of difference from example 3 are: the mass ratio of the anoectochilus formosanus to the tartary buckwheat is 2.
Comparative example 5
The points of difference from example 3 are: the soft candy component does not contain 0.8% of high acyl gellan gum, 1% of xanthan gum and 1% of locust bean gum.
Comparative example 6
The points of difference from example 3 are: 8% of gelatin, 1% of xanthan gum and 1% of locust bean gum are not added into the soft sweet component.
1. Sensory evaluation of Anoectochilus roxburghii and tartary buckwheat co-extracted soft sweets
Carrying out sensory evaluation on the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweets prepared in the embodiments 1 to 7, placing a sample in a clean and dry white porcelain dish according to a general principle and method established by a food sensory evaluation index system, and visually observing the form and color of the sample; then cutting the cut tissue by a table knife according to a quartering method, and observing the tissue and impurities; tasting the taste and mouthfeel and making evaluation. The evaluation personnel comprises teachers in food profession and students in food profession, and 10 persons in total are healthy. The evaluation data are counted by taking the average value, the sensory evaluation criteria are shown in table 1, and the scoring results are shown in table 2.
TABLE 1 sensory Scoring Standard Table
TABLE 2 EXAMPLES 1 TO 7 SCENIS TABLE FOR JUNTAIN AND ASTAPHAROMATUM CO-EXTRACTED SOFT SULES
| Flavor | Tissue morphology | Taste of food | Chewiness of the product | Total score of | |
| Example 1 | 28 | 19 | 18.6 | 26 | 91.6 |
| Example 2 | 28.3 | 19 | 18.3 | 25 | 90.6 |
| Example 3 | 29 | 19.7 | 19.8 | 28 | 96.5 |
| Example 4 | 27 | 18.4 | 18 | 26 | 89.4 |
| Example 5 | 28 | 18 | 17.5 | 27 | 90.5 |
| Example 6 | 27.8 | 17.6 | 16.9 | 25 | 87.3 |
| Example 7 | 27 | 18 | 17 | 24 | 86 |
2. TPA detection method for soft sugar structure of anoectochilus roxburghii and tartary buckwheat co-extracted matter
The fondants prepared in example 3 of the present invention and comparative examples 5 to 10 were tested using a TA-XTC texture analyzer by directly testing the treated samples using a TPA mode with a measuring probe TA18 at a pre-test speed of 2mm/s, a test speed of 1mm/s, a post-test speed of 1mm/s, a trigger point load of 7g, and a cycle number of 2. The average of 3 measurements of each sample was used as an index of measurement of texture of fondant, including hardness, elasticity, chewiness, cohesiveness and recovery, and the results are shown in Table 3.
Table 3 table for TPA examination of soft sugar texture of example 3 and comparative examples 5 to 6
As can be seen from Table 3, the addition of gelatin, high acyl gellan gum, xanthan gum and locust bean gum has a greater influence on the texture of the soft sweets, compared with soft sweets with gelatin or high acyl gellan gum added as single components, the soft sweets with the anoectochilus roxburghii and tartary buckwheat co-extract obtained in example 3 of the present invention have superior texture quality, and in four blended gel systems, the colloid networks mutually support, so that the gum base characteristics are optimized, and the present invention is different from other functional soft sweets, such that the soft sweets have improved melting temperature and shelf stability, and are richer in chewing feeling and elasticity.
3. Anoectochilus roxburghii and tartary buckwheat co-extracted in-vitro antioxidant activity detection method
The extracts of example 3 and comparative examples 1 to 4 were tested for antioxidant activity in vitro.
(1) DPPH.determination of scavenging Capacity
mu.L of DPPH (0.1 mmol/L) and 100. Mu.L of the sample or methanol were mixed and incubated at 37 ℃ for 30min in the absence of light. Absorbance (A) was measured at 517 nm. Wherein DPPH-sample solution is used for measuring light absorption value A 1 Determination of light absorption value A by sample liquid-absolute ethyl alcohol 2 Determination of light absorption value A by DPPH-absolute ethanol solution 0 . The results are shown in Table 4, and the DPPH-clearance of the mixed extract is calculated according to the following formula:
(2) Determination of ABTS +. Scavenging Capacity
ABTS (7 mmol/L) and potassium persulfate (2.45 mmol/L) were mixed and reacted in the dark for 12-16 h, diluted with phosphate buffer (pH = 7.4) to an absorbance of 0.7. + -. 0.02, and 200. Mu.L of ABTS solution was added to 20. Mu.L of the sample, left in the dark for 10min, and the absorbance (A) was read at 734 nm. The control group was a sample without ABTS. Wherein ABTS-sample liquid is used for measuring light absorption value A 1 Determination of light absorption value A by sample liquid-absolute ethyl alcohol 2 ABTS-absolute ethyl alcohol solution determination light absorption value A 0 . The results are shown in Table 4, and the ABTS-clearance of the mixed extract is calculated according to the following formula:
TABLE 4 table for detecting the in vitro antioxidant activity of the extract of the present invention
| DPPH | ABTS | |
| Example 3 | 86.13％ | 94.24％ |
| Comparative example 1 | 79.76％ | 51.35％ |
| Comparative example 2 | 81.93％ | 79.66％ |
| Comparative example 3 | 73.94％ | 58.48％ |
| Comparative example 4 | 85.50％ | 68.16％ |
As can be seen from table 4, compared with the equal amount of single component anoectochilus roxburghii or tartary buckwheat extraction, the content of effective components flavone and polyphenol substances can be significantly improved by co-extracting the anoectochilus roxburghii and tartary buckwheat with the mass ratio of 1.
4. Physicochemical property detection of soft sweets with anoectochilus roxburghii and tartary buckwheat extracts
The flavone and reducing sugar content, the drying weight loss and the water activity of the soft sweets of the anoectochilus roxburghii and tartary buckwheat co-extract prepared in the embodiment 3 are detected by the following detection method:
and (3) measuring flavone: measuring flavone of the anoectochilus roxburghii coarse cereal compound soft sweets according to an aluminum nitrate color development method; determination of reducing sugar: determining reducing sugar of the anoectochilus roxburghii coarse cereal compound soft sweet according to a DNS (dinitrosalicylic acid method); determination of loss on drying: measuring the moisture value of the anoectochilus roxburghii coarse cereal compound soft sweet by using a Guanya moisture meter; determination of water activity: and (3) carrying out water activity determination on the anoectochilus roxburghii coarse cereal compound soft sweets by using an HD-5 type intelligent water activity measuring instrument. The results are shown in Table 5.
TABLE 5 Phyllanthus Anoectochilus and tartary buckwheat co-extracted soft candy physicochemical property and quality detection table
5. Anoectochilus roxburghii and tartary buckwheat co-extraction efficacy evaluation animal test
In order to illustrate the anti-aging and anti-oxidation performance of the anoectochilus roxburghii and tartary buckwheat co-extract prepared by the invention, the inventor carries out animal experiment research.
Preparing an anoectochilus roxburghii tartary buckwheat extract: removing rotten parts of the whole Anoectochilus roxburghii, cleaning, drying at 60 ℃ to constant weight, mixing with the peeled black tartary buckwheat according to a mass ratio (2.
Animal grouping and administration: selecting 2-month-old Kunming mice to feed in experimental environmentCulturing, and breeding for 7 days, and randomly dividing into control group, model group, and vitamin C positive control group (10 mg. Kg) -1 ·d -1 ) And low dose (16 mg kg) of anoectochilus roxburghii tartary buckwheat ethanol extract -1 ·d -1 ) Middle dose (32 mg. Kg) -1 ·d -1 ) High dose (64 mg. Kg) -1 ·d -1 ) Groups of 8 each; model group administration of D-galactose (200 mg kg) -1 ·d -1 ) Molding, and performing intragastric administration for each group of animals for 90 days continuously.
Measuring the mouse body mass 1 time per week, recording general signs such as hair color, skin, mental state and mobility, performing water maze experiment on the mouse, and recording the learning and memory ability of the mouse, wherein the results are shown in Table 6; and the internal organs of the mouse are weighed, the result is shown in table 7, the liver is subjected to HE staining, the original record of light microscope observation is shown in table 8, the MDA and GSH-PX contents in the liver of the mouse are measured by using the kit, and the result is shown in table 9.
Table 6 water maze data sheet (n = 8)
Note that P is less than 0.05 and P is less than 0.01 in comparison with the model group
Table 7 mouse body weight and organ indices table (n = 8)
Note that P is less than 0.05 and P is less than 0.01 in comparison with the model group
Table 8 light mirror observation original recording table
TABLE 9 influence of Anoectochilus roxburghii and Fagopyrum tataricum co-extract on MDA and GSH-Px levels in mouse brain tissue: (
n＝8)
Note that P is less than 0.05 and P is less than 0.01 in comparison with the model group
MDA and GSH-Px are important indexes for evaluating oxidative stress damage and aging of cells. MDA is a product formed by oxidizing unsaturated fatty acid in an organism and is an index of cell and organ aging, so that the activity of antioxidant enzyme and lipid peroxidation products are often used as indexes for evaluating anti-aging, and data shows that the co-extract can obviously reduce the content of MDA in a mouse body and has anti-aging effect; GSH-Px is the main antioxidant enzyme in the organism, and data show that the co-extract high-dose group can obviously improve the content of the antioxidant enzyme and reduce the oxidative stress generated by the increase of free radicals.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. The anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet is characterized by comprising the following raw materials in percentage by mass: 2-3% of anoectochilus roxburghii and tartary buckwheat co-extract, 7-10% of gelatin, 0.7-1% of high-acyl gellan gum, 0.2-2% of xanthan gum, 0.2-2% of locust bean gum, 4-9% of auxiliary material, 10-25% of sweetening agent, 0.2-0.7% of additive and the balance of deionized water.
2. The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet of claim 1 is characterized by comprising the following steps:
s1, uniformly mixing gelatin and locust bean gum according to the use amount of the raw materials in the claim 1, adding a sweetening agent, heating until the sugar degree is 70-78%, and cooling to 80-90 ℃ to obtain a feed liquid A; adding high acyl gellan gum and xanthan gum into the feed liquid A, and uniformly mixing to obtain a composite gum liquid B; (ii) a
S2, adding the additive and the anoectochilus roxburghii and tartary buckwheat co-extract into the composite glue solution B, and uniformly mixing to obtain a sugar glue solution;
and S3, shaping the auxiliary materials and the sugar glue liquid of the S2 in a mould, and drying to obtain the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweets.
3. The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet according to claim 2, wherein in S2, the preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet comprises the following steps: mixing Anoectochilus roxburghii and tartary buckwheat, crushing, adding ethanol I, performing ultrasonic extraction in water bath at 60 ℃ for 30min to obtain supernatant I, adding ethanol II into the precipitate, repeating the extraction step to obtain supernatant II, combining the supernatant I and the supernatant II, concentrating and freeze-drying to obtain powder, thus obtaining the Anoectochilus roxburghii and tartary buckwheat co-extract.
4. The preparation method of the Anoectochilus roxburghii and tartary buckwheat co-extraction soft sweets according to claim 3, wherein the mass ratio of the Anoectochilus roxburghii to the tartary buckwheat is 1.
5. The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extraction soft sweets as claimed in claim 3, wherein the mass concentration of the ethanol I is 75%, and the material-liquid ratio of the mixture of the anoectochilus roxburghii and tartary buckwheat to the ethanol I is 1g:20 to 40mL.
6. The preparation method of the anoectochilus roxburghii tartary buckwheat co-extraction soft sweets according to claim 3, wherein the ultrasonic power is 400-600W.
7. The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet according to claim 3, wherein the mass concentration of the ethanol II is 70%, and the material-liquid ratio of the mixture of the anoectochilus roxburghii and tartary buckwheat to the ethanol II is 1g:20 to 40mL.
8. The preparation method of the anoectochilus roxburghii and tartary buckwheat co-extracted soft sweet according to claim 3, wherein the freeze-drying process comprises the following steps: pre-freezing at-80 ℃ for 2h, then continuously pre-freezing at-20 ℃ for 24h, putting into a vacuum freeze dryer, processing at-40 ℃ for 24h, processing at-30 ℃ for 1h, processing at-20 ℃ for 1h, heating to 20 ℃ at 4h, and controlling the vacuum degree to be 10-20 Pa.
9. The preparation method of the Anoectochilus roxburghii and tartary buckwheat co-extracted soft sweets according to claim 2, wherein the auxiliary materials comprise 2-3% of black sesame powder and 2-3% of walnut powder by mass of 100g of Anoectochilus roxburghii and tartary buckwheat co-extracted soft sweets; the sweetener comprises 20% erythritol; the additive comprises: 0.1 to 0.3 percent of citric acid and 0.1 to 0.4 percent of sodium citrate.
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|---|---|---|---|---|
| CN104982642A (en) * | 2015-07-31 | 2015-10-21 | 武杰 | Anoectochilus roxburghiiprotoplasm ice cream and making method thereof |
| CN105767436A (en) * | 2016-05-20 | 2016-07-20 | 成都大学 | Health chewing gums and preparation method thereof |
| CN107660640A (en) * | 2017-10-26 | 2018-02-06 | 大新县科学技术情报研究所 | A kind of ginger sugar for clearing and antitussive and preparation method thereof |
| CN112655804A (en) * | 2020-12-17 | 2021-04-16 | 仙乐健康科技股份有限公司 | Low-sugar/sugar-free high-moisture soft sweets |
| CN114946990A (en) * | 2022-05-07 | 2022-08-30 | 华南理工大学 | Gel soft sweet rich in pitaya peel procyanidine and preparation method thereof |
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2022
- 2022-10-20 CN CN202211291908.3A patent/CN115633725A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982642A (en) * | 2015-07-31 | 2015-10-21 | 武杰 | Anoectochilus roxburghiiprotoplasm ice cream and making method thereof |
| CN105767436A (en) * | 2016-05-20 | 2016-07-20 | 成都大学 | Health chewing gums and preparation method thereof |
| CN107660640A (en) * | 2017-10-26 | 2018-02-06 | 大新县科学技术情报研究所 | A kind of ginger sugar for clearing and antitussive and preparation method thereof |
| CN112655804A (en) * | 2020-12-17 | 2021-04-16 | 仙乐健康科技股份有限公司 | Low-sugar/sugar-free high-moisture soft sweets |
| CN114946990A (en) * | 2022-05-07 | 2022-08-30 | 华南理工大学 | Gel soft sweet rich in pitaya peel procyanidine and preparation method thereof |
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