CN115956661A - A kind of Rosa roxburghii freeze-dried powder rich in bioactive components and preparation method thereof - Google Patents

Abstract

The invention discloses Rosa roxburghii freeze-dried powder rich in bioactive components and a preparation method thereof, wherein the preparation method comprises the following steps: adding salt into the Rosa roxburghii juice, sterilizing, homogenizing, performing enzymolysis with pectinase, microencapsulating (adding dextrin with low DE value), pre-freezing, and vacuum freeze-drying to obtain Rosa roxburghii powder. The method can retain heat-sensitive components in the golden roxburgh rose, the prepared golden roxburgh rose powder is not sticky and foamy, the acceptability and the added value of golden roxburgh rose products are greatly improved, the flavor is good, the mouthfeel is moderate, the packaging and the transportation are facilitated, and the golden roxburgh rose powder can be processed into golden roxburgh rose buccal tablets and the like on the basis of the golden roxburgh rose powder or used as additives of health-care medicines, health-care foods and the like. In the rosa roxburghii tratt powder prepared by the invention, the content of VC is 2,386.89-3,239.37mg/100g, the content of SOD is 9,027-9,750U/g, and the rosa roxburghii tratt powder is rich in bioactive components and is suitable for industrial production.

Description

A kind of Rosa roxburghii freeze-dried powder rich in bioactive components and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to a roxa roxburghii freeze-dried powder rich in bioactive components and a processing method thereof.

Background technique

Rosa roxburghii is also known as Wenxianguo and Sending Spring Return. my country is rich in Rosa roxburghii resources, among which Guizhou is the province with the widest distribution and highest output of Rosa roxburghii in the country. Prickly pears are rich in nutrients. In addition to the main nutritional components such as carbohydrates, proteins, vitamins, inorganic salts and a variety of essential amino acids, Rosa roxburghii also contains rich flavonoids, organic acids and VC, polysaccharides, SOD, polyphenols and other bioactive substances (as shown in the table 2) It has the functions of enhancing the body's immunity and antioxidant capacity, preventing and treating cancer, prolonging life and preventing atherosclerosis.

Table 2 Nutrient composition of Rosa roxburghii fruit

Rosa roxburghii fresh fruit has aroused people's great interest, and researches on its craft products emerge in endlessly. However, the fresh fruit of Rosa roxburghii is a perishable product with a short shelf life, and it will be restricted by the ripening season. In addition, Rosa roxburghii juice is not very convenient in transportation and storage, and the freshness period is short. Ordinary processing is easy to cause thorns Resource waste or nutrient loss of pear fresh fruit.

Vacuum freeze-drying technology is considered to be the most ideal drying method to remove moisture from materials containing heat-sensitive ingredients to obtain dry products. This technology uses the principle of sublimation in a vacuum state to make the moisture in the pre-frozen material directly sublimate into water vapor in the ice state and be removed without melting the ice, so as to achieve the purpose of drying. When drying at low temperature, the loss of some heat-sensitive components in the substance is very small, which is suitable for drying medicines and foods containing heat-sensitive components.

By preparing Rosa roxburghii into Rosa roxburghii powder, problems such as intolerance to storage and seasonality of fresh Rosa roxburghii fruits can be avoided, making Rosa roxburghii processed products more widely used. Rosa roxburghii powder has certain nutritional ingredients while retaining biologically active ingredients, and also has the advantage of being portable. It is conducive to the promotion and sales of Rosa roxburghii products and further opens up the sales market.

Rosa roxburghii, also known as Rosa roxburghii Guangzhi and Rosa roxburghii, etc., its fruit is rich in various amino acids, vitamins and mineral nutrients. In addition, it also contains 5.04% sugar and 1.53% tannin. Nutrients While being rich, it also makes the juice extremely viscous, which is more difficult to process into powder than wild prickly pears.

According to the existing method for preparing Rosa roxburghii powder, such as directly hot-air-drying, freeze-drying or spray-drying etc. Rosa roxburghii powder will cause the loss of heat-sensitive ingredients contained in Rosa roxburghii, or make the final dried product sticky, Foam or agglomerate, no industrial production value. And the Rosa roxburghii powder prepared according to the process of the invention can solve the problems of foaming, stickiness and caking, and is suitable for industrial production.

Contents of the invention

The object of the present invention is to address the deficiencies in the prior art above, to provide a preparation method of roxa roxburghii freeze-dried powder, the roxa roxburghii powder obtained according to the method can not only largely retain the bioactive components contained in roxa roxburghii itself, but also the roxa roxburghii powder Not easy to agglomerate, non-stick silk, easy to preserve, suitable for industrial production.

In the existing technique for preparing Rosa roxburghii powder, the present invention uses pectinase for the first time, and the use of pectinase in this process solves the problem of foaming and stickiness of Rosa roxburghii juice in the freeze-drying process, The invention provides a high-efficiency preparation method of roxburghii freeze-dried powder.

A preparation method of Rosa roxburghii freeze-dried powder, comprising the steps of:

(1) add salt to Rosa roxburghii fruit juice, carry out sterilization, homogeneous treatment;

(2) After the homogenization is completed, add pectinase for enzymatic hydrolysis;

(3) After enzymatic hydrolysis, add a drying agent and mix well, pre-freeze the sample, and then carry out vacuum freeze-drying treatment;

(4) After inactivating the enzyme, the freeze-dried powder of Rosa roxburghii can be obtained.

Preferably, in step (2), the pectinase is added in an amount of 1-10wt% of Rosa roxburghii juice, the activity of the pectinase is not less than 10000U/mL, and the enzymolysis treatment time is 1-5h.

Preferably, the drying aid in step (3) is one or more of maltodextrin, β-cyclodextrin, whey powder, skimmed milk powder, and whole milk powder.

Preferably, the maltodextrin described in step (3) is maltodextrin with a DE value of 2-6.

Preferably, the added amount of the drying aid is 14-24 wt% of the Rosa roxburghii juice.

Preferably, Rosa roxburghii juice in the step (1) is Rosa roxburghii fruit juice or concentrated juice of Rosa roxburghii.

Preferably, the homogenization condition in step (1) is 20-25 MPa, homogenized 1-3 times; the sterilization method is an ultra-high static pressure method, the pressure is 600 ± 100 MPa, the sterilization time is 6 ± 1min, and the sterilization temperature Not higher than 45°C.

Preferably, the prefreezing temperature in step (3) is not higher than -40°C, and the time is not less than 4h.

Preferably, the enzyme inactivation method used in step (4) is low-temperature pulse electric field inactivation, the electric field strength is 50-70kv/cm, and the temperature does not exceed 60°C.

A kind of Rosa roxburghii freeze-dried powder prepared according to the above method.

Compared with the prior art, the present invention has the following outstanding advantages:

(1) The process of the present invention is simple. In the existing patents for the production of roxburghii powder, the method of adding pectinase is adopted for the first time, which can not only effectively remove impurities in the crude juice of roxburghii, but also remove the impurities in roxburghii juice. The existing pectin makes the prepared thorn pear powder non-sticky and non-foaming, which greatly improves the acceptability and added value of thorn pear products.

(2) The thorn pear powder prepared by the process of the present invention has better local flavor, moderate mouthfeel, and is beneficial to packaging and transportation, greatly expanding the scope of sales, helping to open the market, and can also be used in the thorn pear powder On the basis of thorn pear, it is further processed into buccal tablets, etc., or used as an additive for health medicines, health foods, etc.

Description of drawings

Fig. 1 is the golden roxburghii powder that does not add desiccant, without enzymolysis, direct vacuum freeze-drying;

Fig. 2 is the golden roxburghii powder added with drying aid, enzymatically hydrolyzed and then freeze-dried.

Detailed ways

The present invention will be further described below in conjunction with specific examples, but the present invention is not limited thereto.

For the technology that Rosa roxburghii juice obtains, the present invention has no special limitation, it can be fresh fruit squeezed juice, can be concentrated juice. For freshly squeezed juice, choose ripe and non-rotten Rosa roxburghii fresh fruit, and clean the fresh Rosa roxburghii fruit to remove surface impurities. Send the washed fresh roxburghii fruit into a crushing juice extractor to crush and squeeze the juice, and collect the obtained roxa roxburghii juice.

For the detection method of VC in Rosa roxburghii powder, according to the first method for the determination of ascorbic acid in GB5009.86 2016, the content of VC was determined by high performance liquid chromatography.

For the detection method of SOD in Rosa roxburghii powder, refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Foods" for determination.

According to the assay method of above-mentioned SOD, in all following examples, the measured value of prepared Rosa roxburghii powder SOD is all more than 9000U/g.

The sensory evaluation basis of the prepared Rosa roxburghii powder is shown in Table 2.

Table 2 Sensory evaluation indicators and standards

The foamability assay method of Rosa roxburghii freeze-dried powder is as follows: get 3.00g sample and be dissolved in 100g water,

Use a high-speed dispersing homogenizer to homogenize at 8000r/min for 10s, and measure the foam stability (unit: second) by comparing the defoaming time.

Example 1

Rosa roxburghii pre-treatment to obtain Rosa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, 6min, the temperature is not higher than 45 ℃ to pressurize Rosa roxburghii juice to complete the sterilization;

Get a certain amount of Rosa roxburghii juice, add massfraction in Rosa roxburghii juice and be 16% low DE value maltodextrin (DE value 2-6), after stirring evenly, sample is carried out homogenization, the rosa roxburghii juice is used High pressure homogenizer for homogenization. Homogenize once, the homogenization condition is 25MPa, and finally fully mix the drying agent and Rosa roxburghii juice to improve the embedding effect;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86-2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the test results showed that the VC content was 2756.46mg/100g, the SOD content was 9307U/g, the sensory score was 81 points, and the defoaming time after foaming was 153s.

Example 2

Rosa roxburghii pre-treatment to obtain roxa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, the temperature is not higher than 45 ℃ to pressurize the roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice, add maltodextrin with a mass fraction of 20% and a low DE value to the Rosa roxburghii juice, stir evenly, and then homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenize once, the homogenization condition is 25MPa, and finally fully mix the drying agent and Rosa roxburghii juice to improve the embedding effect;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86-2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Foods" for determination. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the test results showed that the VC content was 2887.03mg/100g, the SOD content was 9750U/g, the sensory score was 94 points, and the defoaming time after foaming was 49s.

Example 3

Rosa roxburghii pre-treatment to obtain roxa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, the temperature is not higher than 45 ℃ to pressurize the roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice, add maltodextrin with a mass fraction of 24% and a low DE value to the Rosa roxburghii juice, stir evenly, and then homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenize once, the homogenization condition is 25MPa, and finally fully mix the drying agent and Rosa roxburghii juice to improve the embedding effect;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86 2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the test results showed that the VC content was 2429.22mg/100g, the SOD content was 9230U/g, the sensory score was 73 points, and the defoaming time after foaming was 110s.

Example 4

Rosa roxburghii pre-treatment to obtain roxa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, the temperature is not higher than 45 ℃ to pressurize the roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice, add ordinary maltodextrin with a mass fraction of 16% to the Rosa roxburghii juice, stir evenly, homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenize once, the homogenization condition is 25MPa, and finally fully mix the drying agent and Rosa roxburghii juice to improve the embedding effect;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86-2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the test results showed that the VC content was 3239.37mg/100g, the SOD content was 9690U/g, the sensory score was 79 points, and the defoaming time after foaming was 222s.

Example 5

Rosa roxburghii pre-treatment to obtain roxa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, the temperature is not higher than 45 ℃ to pressurize the roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice, add β-cyclodextrin with a mass fraction of 20% to the Rosa roxburghii juice, stir evenly, and then homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenize once, the homogenization condition is 25MPa, and finally fully mix the drying agent and Rosa roxburghii juice to improve the embedding effect;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86-2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the test results showed that the VC content was 2650.62mg/100g, the SOD content was 9204U/g, the sensory score was 88 points, and the defoaming time after foaming was 156s.

Example 6

Rosa roxburghii pre-treatment to obtain roxa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, the temperature is not higher than 45 ℃ to pressurize the roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice, add whole milk powder with a mass fraction of 16% to the Rosa roxburghii juice, stir evenly, then homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenize once, the homogenization condition is 25MPa, and finally fully mix the drying agent and Rosa roxburghii juice to improve the embedding effect;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86-2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the test results showed that the VC content was 2901.62mg/100g, the SOD content was 9478U/g, the sensory score was 77 points, and the defoaming time after foaming was 314s.

Example 7

Rosa roxburghii pre-treatment to obtain roxa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, the temperature is not higher than 45 ℃ to pressurize the roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice, add whole milk powder with a mass fraction of 20% to the Rosa roxburghii juice, stir evenly, then homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenize once, the homogenization condition is 25MPa, and finally fully mix the drying agent and Rosa roxburghii juice to improve the embedding effect;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86-2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the test results showed that the VC content was 2591.42mg/100g, the SOD content was 9103U/g, the sensory score was 87 points, and the defoaming time after foaming was 189s.

Example 8

Rosa roxburghii pre-treatment to obtain roxa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, the temperature is not higher than 45 ℃ to pressurize the roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice, add skimmed milk powder with a mass fraction of 16% to the Rosa roxburghii juice, stir evenly, then homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenize once, the homogenization condition is 25MPa, and finally fully mix the drying agent and Rosa roxburghii juice to improve the embedding effect;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86-2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the test results showed that the VC content was 2829.45mg/100g, the SOD content was 9242U/g, the sensory score was 80 points, and the defoaming time after foaming was 281s.

Example 9

Rosa roxburghii pre-treatment to obtain roxa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, the temperature is not higher than 45 ℃ to pressurize the roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice, add skimmed milk powder with a mass fraction of 20% to the Rosa roxburghii juice, stir evenly, then homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenize once, the homogenization condition is 25MPa, and finally fully mix the drying agent and Rosa roxburghii juice to improve the embedding effect;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86 2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the test results showed that the VC content was 2386.69mg/100g, the SOD content was 9027U/g, the sensory score was 89 points, and the defoaming time after foaming was 167s.

Example 10

Rosa roxburghii pre-treatment to obtain roxa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, the temperature is not higher than 45 ℃ to pressurize the roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice, add a mixture of low DE value maltodextrin and skimmed milk powder with a mass fraction of 20% to the Rosa roxburghii juice, the ratio of low DE value maltodextrin and skimmed milk powder is 50% each, after stirring evenly, Homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenize once, the homogenization condition is 25MPa, and finally fully mix the drying agent and Rosa roxburghii juice to improve the embedding effect;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86-2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the test results showed that the VC content was 2607.96mg/100g, the SOD content was 9398U/g, the sensory score was 91 points, and the defoaming time after foaming was 174s.

Example 11

Rosa roxburghii pre-treatment to obtain Rosa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, 6min, the temperature is not higher than 45 ℃ to pressurize Rosa roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice without adding a drying agent, homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenization once, homogenization condition 25MPa;

After the homogenization is completed, add pectinase with a mass fraction of 2% to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86-2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the measured results showed that the VC content was 2513.78mg/100g, the SOD content was 9086U/g, and the sensory score was 61 points. The obtained golden roxburghip powder could not meet the needs of consumers because of the sensory evaluation, so this scheme was discarded.

Example 12

Rosa roxburghii pre-treatment to obtain Rosa roxburghii juice, sterilized by ultra-high static pressure method, the pressure is 600MPa, 6min, the temperature is not higher than 45 ℃ to pressurize Rosa roxburghii juice to complete the sterilization;

Take a certain amount of Rosa roxburghii juice without adding a drying agent, homogenize the sample, and homogenize the Rosa roxburghii juice with a high-pressure homogenizer. Homogenization once, homogenization condition 25MPa;

After the homogenization is completed, protease with a mass fraction of 2% is added to the Rosa roxburghii juice for enzymolysis treatment, and the enzymolysis treatment time is 1.5h;

After enzymatic hydrolysis, pre-freeze the sample, the pre-freezing temperature is not higher than -40°C, and the time is not less than 4h;

After the sample is pre-frozen, vacuum freeze-drying is performed to fully dry the sample;

The sample is collected, and the pectinase is inactivated by the low-temperature enzyme inactivation method, and the Rosa roxburghii freeze-dried powder product can be obtained.

The Roxa roxburghii powder obtained in this embodiment has the unique color, taste, aroma, and no peculiar smell of Rosa roxburghii powder, and is rich in biologically active ingredients.

A certain amount of roxburghii powder samples were taken for the determination of VC, and the VC content was determined by high performance liquid chromatography according to the first method for the determination of ascorbic acid in GB5009.86-2016. Refer to GB/T 5009.171-2003 "Determination of Superoxide Dismutase (SOD) Activity in Health Food" method to determine SOD content. The scoring criteria for sensory evaluation are shown in Table 2.

In the finally prepared Rosa roxburghii powder, the measured results showed that the VC content was 2320.14mg/100g, the SOD content was 9045U/g, and the sensory score was 54 points. The obtained golden roxburghip powder could not meet the needs of consumers because of the sensory evaluation, so this scheme was discarded.

The above-mentioned embodiment is a preferred embodiment of the present invention, but the embodiment of the present invention is not limited by the above-mentioned embodiment, and any other changes, modifications, substitutions, combinations, Simplifications should be equivalent replacement methods, and all are included in the protection scope of the present invention.

Claims (10)

1. The preparation method of the rosa roxburghii tratt freeze-dried powder is characterized by comprising the following steps:

(1) Adding salt into the Rosa roxburghii juice, sterilizing, and homogenizing;

(2) After homogenizing, adding pectinase for enzymolysis;

(3) After enzymolysis, adding a drying aid, uniformly mixing, pre-freezing a sample, and then carrying out vacuum freeze drying treatment;

(4) And (5) inactivating enzyme to obtain the rosa roxburghii tratt freeze-dried powder.

2. The preparation method according to claim 1, wherein in the step (2), the addition amount of the pectinase is 1-10wt% of the Rosa roxburghii juice, the activity of the pectinase is not less than 10000U/mL, and the enzymolysis treatment time is 1-5 h.

3. The method according to claim 1, wherein the drying aid in step (3) is one or more of maltodextrin, beta-cyclodextrin, whey powder, skim milk powder, and whole milk powder.

4. The process according to claim 3, wherein the maltodextrin in the step (3) is a maltodextrin having a DE value of 2 to 6.

5. The method according to claim 3, wherein the drying aid is added in an amount of 14 to 24wt% based on the Rosa roxburghii juice.

6. The preparation method according to claim 1, wherein the Rosa roxburghii juice in step (1) is Rosa roxburghii juice or Rosa roxburghii concentrated juice.

7. The method according to claim 1, wherein the homogenization conditions in the step (1) are 20 to 25MPa, and the homogenization is performed for 1 to 3 times; the sterilization method is an ultrahigh static pressure method, the pressure is 600 + -100 MPa, the sterilization time is 6 + -1 min, and the sterilization temperature is not higher than 45 ℃.

8. The method according to claim 1, wherein the prefreezing temperature in the step (3) is not higher than-40 ℃ for not less than 4 hours.

9. The method according to claim 1, wherein the enzyme deactivation method used in step (4) is a low-temperature pulsed electric field deactivation with an electric field strength of 50-70 kv/cm and a temperature of not more than 60 ℃.

10. The freeze-dried Rosa roxburghii powder prepared according to any one of claims 1-9.

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