CN115956661A - Rosa roxburghii freeze-dried powder rich in bioactive components and preparation method thereof - Google Patents
Rosa roxburghii freeze-dried powder rich in bioactive components and preparation method thereof Download PDFInfo
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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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
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to rosa roxburghii tratt freeze-dried powder rich in bioactive components and a processing method thereof.
Background
The rosa roxburghii tratt is also named as the junior fruits and the senecio, and China contains abundant rosa roxburghii tratt resources, wherein the Guizhou is the province of the rosa roxburghii tratt which is the most widely distributed and the highest in yield in China. The fructus Rosae Normalis is rich in nutrients. The roxburgh rose contains main nutritional ingredients such as saccharides, proteins, vitamins, inorganic salts and various amino acids necessary for human bodies, and also contains abundant biological active substances such as flavone, organic acid, VC, polysaccharide, SOD, polyphenol and the like (shown in table 2), and has the functions of enhancing the immunity and the oxidation resistance of organisms, preventing and treating cancers, prolonging the life, preventing atherosclerosis and the like.
TABLE 2 nutritional ingredients of Rosa roxburghii Tratt
Fresh roxburgh rose fruits have attracted great interest, and the research on the process products thereof is endlessly carried out. However, the fresh roxburgh rose fruit is a perishable product with short shelf life and can be limited by the mature season, and moreover, the roxburgh rose fruit juice is inconvenient to transport and store, the preservation period is short, and the common process easily causes the resource waste or nutrient loss of the fresh roxburgh rose fruit.
Vacuum freeze-drying is considered to be the most desirable drying method for removing moisture from a material containing heat-sensitive components to obtain a dried product. The technology is that under the vacuum state, the sublimation principle is utilized, so that the moisture in the pre-frozen material is directly sublimated into vapor in the ice state without melting the ice, and the vapor is removed, thereby achieving the purpose of drying. When the material is dried at low temperature, some heat-sensitive components in the material are slightly lost, and the material is suitable for drying medicines and foods containing the heat-sensitive components.
The roxburgh rose is prepared into roxburgh rose powder, so that the problems of intolerance to storage, seasonality and the like of fresh roxburgh rose fruits can be avoided, and the roxburgh rose processed product has wider application. The roxburgh rose powder has certain nutritional ingredients while retaining bioactive ingredients, and also has the advantage of portability. Is beneficial to the popularization and the sale of the roxburgh rose product and further opens the sale market.
The rosa roxburghii tratt, also called as rosa glabra, rosa sterilis and the like, has rich fruit, contains various amino acids, vitamins and mineral nutrient elements, also contains 5.04 percent of sugar and 1.53 percent of tannin, has rich nutrient substances, also causes extremely viscous fruit juice, and is more difficult to process into powder compared with wild rosa roxburghii tratt.
According to the existing method for preparing roxburgh rose powder, for example, direct hot air drying, freeze drying or spray drying of the gold roxburgh rose powder can cause loss of heat-sensitive components contained in the gold roxburgh rose, or cause the final dried product to be sticky, foamy or caked, thus having no industrial production value. The rosa roxburghii tratt powder prepared by the process can solve the problems of foaming, viscosity, caking and the like, and is suitable for industrial production.
Disclosure of Invention
The invention aims to provide a preparation method of Rosa roxburghii Tratt freeze-dried powder aiming at the defects of the prior art, the Rosa roxburghii Tratt powder obtained by the method not only can greatly retain the bioactive components contained in Rosa roxburghii Tratt, but also is not easy to agglomerate, is not sticky, is easy to preserve and is suitable for industrial production.
In the existing process for preparing roxburgh rose powder, pectinase is used for the first time, and the problem that roxburgh rose juice is foamed and sticky in the freeze-drying process is solved by using the pectinase in the process.
A preparation method of Rosa roxburghii Tratt freeze-dried powder comprises 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.
Preferably, 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.
Preferably, the drying aid in the step (3) is one or more than two of maltodextrin, beta-cyclodextrin, whey powder, skimmed milk powder and whole milk powder.
Preferably, the maltodextrin described in step (3) is a maltodextrin having a DE value of 2 to 6.
Preferably, the addition amount of the drying aid is 14-24 wt% of the rosa roxburghii tratt juice.
Preferably, the rosa roxburghii tratt juice in the step (1) is rosa roxburghii tratt juice or rosa roxburghii tratt concentrated juice.
Preferably, the homogenizing condition in the step (1) is 20-25 MPa, and the homogenizing is carried out for 1-3 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 ℃.
Preferably, the pre-freezing temperature in the step (3) is not higher than-40 ℃ and the time is not less than 4h.
Preferably, the enzyme deactivation method used in the step (4) is low-temperature pulse electric field enzyme deactivation, the electric field intensity is 50-70 kv/cm, and the temperature is not more than 60 ℃.
A Rosa roxburghii lyophilized powder is prepared according to the above method.
Compared with the prior art, the invention has the following outstanding advantages:
(1) The method has simple process, and adopts the method of adding pectinase for the first time in the prior roxburgh rose powder production patent, thereby not only effectively removing impurities in coarse extraction juice of roxburgh rose, but also removing pectin in roxburgh rose juice, ensuring that the prepared roxburgh rose powder is not sticky and does not bubble, and greatly improving the acceptability and the added value of roxburgh rose products.
(2) The roxburgh rose powder prepared by the process has good flavor and moderate mouthfeel, is beneficial to packaging, transportation and the like, greatly expands the sales range, is beneficial to opening the market, and can be further processed into roxburgh rose buccal tablets and the like on the basis of the roxburgh rose powder or used as an additive of health-care medicines, health-care foods and the like.
Drawings
FIG. 1 shows directly vacuum freeze-dried Rosa roxburghii Tratt powder without drying agent and enzymolysis;
FIG. 2 shows Rosa roxburghii Tratt powder added with drying aid, and freeze-dried after enzymolysis.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples, but the present invention is not limited thereto.
The process for obtaining the rosa roxburghii tratt juice is not particularly limited, and the rosa roxburghii tratt juice can be fresh fruit juice and can be concentrated juice. For fresh squeezed juice, mature fresh Rosa roxburghii Tratt fruits without rottenness are selected, and the fresh Rosa roxburghii Tratt fruits are cleaned to remove surface impurities. Feeding the cleaned fresh Rosa roxburghii Tratt fruit into a crushing and juicing machine for crushing and juicing, and collecting the obtained Rosa roxburghii Tratt juice.
For the detection method of VC in the rosa roxburghii tratt powder, the content of VC is determined by high performance liquid chromatography according to the first method for determining ascorbic acid in GB5009.86 2016.
The detection method of SOD in Rosa roxburghii powder refers to GB/T5009.171-2003 'determination of superoxide dismutase (SOD) activity in health food' for determination.
According to the above SOD measurement method, the measured values of the prepared Rosa roxburghii powder SOD were 9000U/g or more in all the following examples.
Sensory evaluation of the prepared rosa roxburghii tratt powder is shown in table 2.
TABLE 2 sensory evaluation indices and criteria
The foamability determination method of the rosa roxburghii tratt freeze-dried powder comprises the following steps: 3.00g of the sample was dissolved in 100g of water,
the foam stability (unit: sec) was measured by comparing the time taken for defoaming after homogenizing at 8000r/min for 10s with a high-speed dispersion homogenizer.
Example 1
Pretreating Rosa roxburghii to obtain Rosa roxburghii juice, sterilizing by ultra-high static pressure method at 600MPa for 6min and 45 deg.C or below;
taking a certain amount of Rosa roxburghii juice, adding 16% of maltodextrin with low DE value (DE value of 2-6) into the Rosa roxburghii juice, stirring, homogenizing, and homogenizing with a high pressure homogenizer. Homogenizing for 1 time under 25MPa, and mixing the drying assistant with the Rosa roxburghii Tratt juice to improve embedding effect;
after homogenizing, adding pectinase with the mass fraction of 2% into the rosa roxburghii tratt juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the pre-freezing of the sample is finished, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the special color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell, and contains rich bioactive components.
Taking a certain amount of Rosa roxburghii powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to the first method for determining ascorbic acid in GB 5009.86-2016. The SOD content is determined according to the method of GB/T5009.171-2003 'determination of superoxide dismutase (SOD) activity in health food'. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the measurement result shows that the content of VC is 2756.46mg/100g, the content of SOD is 9307U/g, the sensory score is 81 points, and the defoaming time after foaming is 153s.
Example 2
Pre-treating Rosa roxburghii to obtain Rosa roxburghii juice, sterilizing by ultra-high static pressure method at 600MPa and 45 deg.C;
taking a certain amount of golden roxburgh rose juice, adding maltodextrin with a low DE value and a mass fraction of 20% into the golden roxburgh rose juice, stirring uniformly, homogenizing a sample, and homogenizing the golden roxburgh rose juice by using a high-pressure homogenizer. Homogenizing for 1 time under 25MPa, and mixing the drying assistant with the Rosa roxburghii Tratt juice to improve embedding effect;
after homogenizing, adding pectinase with the mass fraction of 2% into the rosa roxburghii tratt juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the sample is pre-frozen, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the special color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell, and contains rich bioactive components.
Taking a certain amount of Rosa roxburghii powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to the first method for determining ascorbic acid in GB 5009.86-2016. The determination is carried out according to GB/T5009.171-2003 determination of superoxide dismutase (SOD) activity in health food. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the determination result shows that the content of VC is 2887.03mg/100g, the content of SOD is 9750U/g, the sensory score is 94 points, and the defoaming time after foaming is 49s.
Example 3
Pretreating Rosa roxburghii to obtain Rosa roxburghii juice, and sterilizing by ultra-high static pressure method under 600MPa and 45 deg.C;
taking a certain amount of Rosa roxburghii juice, adding 24% of maltodextrin with low DE value by mass into the Rosa roxburghii juice, stirring, homogenizing the sample, and homogenizing the Rosa roxburghii juice with a high-pressure homogenizer. Homogenizing for 1 time under 25MPa, and mixing the drying assistant with the Rosa roxburghii Tratt juice to improve embedding effect;
after homogenizing, adding pectinase with the mass fraction of 2% into the rosa roxburghii tratt juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the sample is pre-frozen, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the special color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell, and contains rich bioactive components.
And (3) taking a certain amount of Rosa roxburghii Tratt powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to a first method for determining ascorbic acid in GB5009.86 2016. The SOD content is determined according to the method of GB/T5009.171-2003 'determination of superoxide dismutase (SOD) activity in health food'. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the determination result shows that the content of VC is 2429.22mg/100g, the content of SOD is 9230U/g, the sensory score is 73 points, and the defoaming time after foaming is 110s.
Example 4
Pretreating Rosa roxburghii to obtain Rosa roxburghii juice, and sterilizing by ultra-high static pressure method under 600MPa and 45 deg.C;
taking a certain amount of golden roxburgh rose juice, adding 16% of common maltodextrin by mass into the golden roxburgh rose juice, uniformly stirring, homogenizing a sample, and homogenizing the golden roxburgh rose juice by using a high-pressure homogenizer. Homogenizing for 1 time under 25MPa, and mixing the drying assistant with the Rosa roxburghii Tratt juice to improve embedding effect;
after homogenizing, adding pectinase with the mass fraction of 2% into the rosa roxburghii tratt juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the sample is pre-frozen, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the special color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell, and contains rich bioactive components.
Taking a certain amount of Rosa roxburghii powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to the first method for determining ascorbic acid in GB 5009.86-2016. The SOD content is determined according to the method of GB/T5009.171-2003 determination of superoxide dismutase (SOD) activity in health food. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared Rosa roxburghii Tratt powder, the determination result is that the VC content is 3239.37mg/100g, the SOD content is 9690U/g, the sensory score is 79 points, and the defoaming time after foaming is 222s.
Example 5
Pretreating Rosa roxburghii to obtain Rosa roxburghii juice, and sterilizing by ultra-high static pressure method under 600MPa and 45 deg.C;
taking a certain amount of Rosa roxburghii juice, adding 20% beta-cyclodextrin by mass into the Rosa roxburghii juice, stirring, homogenizing, and homogenizing with a high-pressure homogenizer. Homogenizing for 1 time under 25MPa, and mixing the drying assistant with the Rosa roxburghii Tratt juice to improve embedding effect;
after homogenizing, adding pectinase with the mass fraction of 2% into the rosa roxburghii tratt juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the pre-freezing of the sample is finished, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the special color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell, and contains rich bioactive components.
Taking a certain amount of Rosa roxburghii powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to the first method for determining ascorbic acid in GB 5009.86-2016. The SOD content is determined according to the method of GB/T5009.171-2003 'determination of superoxide dismutase (SOD) activity in health food'. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the determination result shows that the content of VC is 2650.62mg/100g, the content of SOD is 9204U/g, the sensory score is 88 points, and the defoaming time after foaming is 156s.
Example 6
Pretreating Rosa roxburghii to obtain Rosa roxburghii juice, and sterilizing by ultra-high static pressure method under 600MPa and 45 deg.C;
taking a certain amount of golden roxburgh rose juice, adding 16% of whole milk powder by mass into the golden roxburgh rose juice, stirring uniformly, homogenizing the sample, and homogenizing the golden roxburgh rose juice by using a high-pressure homogenizer. Homogenizing for 1 time under 25MPa, and mixing the drying assistant with the Rosa roxburghii Tratt juice to improve embedding effect;
after homogenizing, adding pectinase with the mass fraction of 2% into the rosa roxburghii tratt juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the sample is pre-frozen, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the special color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell, and contains rich bioactive components.
Taking a certain amount of Rosa roxburghii powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to the first method for determining ascorbic acid in GB 5009.86-2016. The SOD content is determined according to the method of GB/T5009.171-2003 'determination of superoxide dismutase (SOD) activity in health food'. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the measurement result shows that the content of VC is 2901.62mg/100g, the content of SOD is 9478U/g, the sensory score is 77 points, and the defoaming time after foaming is 314s.
Example 7
Pretreating Rosa roxburghii to obtain Rosa roxburghii juice, and sterilizing by ultra-high static pressure method under 600MPa and 45 deg.C;
taking a certain amount of golden roxburgh rose juice, adding whole milk powder with the mass fraction of 20% into the golden roxburgh rose juice, stirring uniformly, homogenizing the sample, and homogenizing the golden roxburgh rose juice by using a high-pressure homogenizer. Homogenizing for 1 time under 25MPa, and mixing the drying assistant with the Rosa roxburghii Tratt juice to improve embedding effect;
after homogenization, adding pectinase with the mass fraction of 2% into the Rosa roxburghii juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the sample is pre-frozen, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the special color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell, and contains rich bioactive components.
And (3) taking a certain amount of Rosa roxburghii Tratt powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to a first method for determining ascorbic acid in GB 5009.86-2016. The SOD content is determined according to the method of GB/T5009.171-2003 'determination of superoxide dismutase (SOD) activity in health food'. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the determination result shows that the content of VC is 2591.42mg/100g, the content of SOD is 9103U/g, the sensory score is 87 points, and the defoaming time after foaming is 189s.
Example 8
Pretreating Rosa roxburghii to obtain Rosa roxburghii juice, and sterilizing by ultra-high static pressure method under 600MPa and 45 deg.C;
taking a certain amount of golden roxburgh rose juice, adding 16% of skimmed milk powder into the golden roxburgh rose juice, uniformly stirring, homogenizing the sample, and homogenizing the golden roxburgh rose juice by using a high-pressure homogenizer. Homogenizing for 1 time under 25MPa, and mixing the drying assistant with the Rosa roxburghii Tratt juice to improve embedding effect;
after homogenizing, adding pectinase with the mass fraction of 2% into the rosa roxburghii tratt juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the sample is pre-frozen, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the unique color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell and contains rich bioactive components.
Taking a certain amount of Rosa roxburghii powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to the first method for determining ascorbic acid in GB 5009.86-2016. The SOD content is determined according to the method of GB/T5009.171-2003 determination of superoxide dismutase (SOD) activity in health food. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the determination result shows that the content of VC is 2829.45mg/100g, the content of SOD is 9242U/g, the sensory score is 80 points, and the defoaming time after foaming is 281s.
Example 9
Pretreating Rosa roxburghii to obtain Rosa roxburghii juice, and sterilizing by ultra-high static pressure method under 600MPa and 45 deg.C;
taking a certain amount of golden roxburgh rose juice, adding 20% of skimmed milk powder into the golden roxburgh rose juice, uniformly stirring, homogenizing the sample, and homogenizing the golden roxburgh rose juice by using a high-pressure homogenizer. Homogenizing for 1 time under 25MPa, and mixing the drying assistant with the Rosa roxburghii Tratt juice to improve embedding effect;
after homogenizing, adding pectinase with the mass fraction of 2% into the rosa roxburghii tratt juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the pre-freezing of the sample is finished, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the special color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell, and contains rich bioactive components.
Taking a certain amount of Rosa roxburghii powder sample for VC measurement, and measuring the VC content by high performance liquid chromatography according to the first method for measuring ascorbic acid in GB5009.86 2016. The SOD content is determined according to the method of GB/T5009.171-2003 determination of superoxide dismutase (SOD) activity in health food. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the determination result shows that the content of VC is 2386.69mg/100g, the content of SOD is 9027U/g, the sensory score is 89 points, and the defoaming time after foaming is 167s.
Example 10
Pre-treating Rosa roxburghii to obtain Rosa roxburghii juice, sterilizing by ultra-high static pressure method at 600MPa and 45 deg.C;
taking a certain amount of golden roxburgh rose juice, adding a mixture of low-DE-value maltodextrin and skimmed milk powder with the mass fraction of 20% into the golden roxburgh rose juice, wherein the proportion of the low-DE-value maltodextrin to the skimmed milk powder is respectively 50%, stirring uniformly, homogenizing the sample, and homogenizing the golden roxburgh rose juice by using a high-pressure homogenizer. Homogenizing for 1 time under 25MPa, and mixing the drying assistant with the Rosa roxburghii Tratt juice to improve embedding effect;
after homogenization, adding pectinase with the mass fraction of 2% into the Rosa roxburghii juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the sample is pre-frozen, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the special color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell, and contains rich bioactive components.
Taking a certain amount of Rosa roxburghii powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to the first method for determining ascorbic acid in GB 5009.86-2016. The SOD content is determined according to the method of GB/T5009.171-2003 'determination of superoxide dismutase (SOD) activity in health food'. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the determination result shows that the content of VC is 2607.96mg/100g, the content of SOD is 9398U/g, the sensory score is 91, and the defoaming time after foaming is 174s.
Example 11
Pretreating Rosa roxburghii to obtain Rosa roxburghii juice, sterilizing by ultra-high static pressure method at 600MPa for 6min and 45 deg.C or below;
taking a certain amount of Rosa roxburghii juice, homogenizing the sample without adding drying agent, and homogenizing the Rosa roxburghii juice with a high-pressure homogenizer. Homogenizing for 1 time under 25MPa;
after homogenization, adding pectinase with the mass fraction of 2% into the Rosa roxburghii juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the sample is pre-frozen, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme deactivation method to obtain the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the unique color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell and contains rich bioactive components.
And (3) taking a certain amount of Rosa roxburghii Tratt powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to a first method for determining ascorbic acid in GB 5009.86-2016. The SOD content is determined according to the method of GB/T5009.171-2003 'determination of superoxide dismutase (SOD) activity in health food'. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the determination result shows that the VC content is 2513.78mg/100g, the SOD content is 9086U/g and the sensory score is 61. The obtained rosa roxburghii tratt powder cannot meet the requirements of consumers due to sensory evaluation, so the scheme is abandoned.
Example 12
Pretreating Rosa roxburghii to obtain Rosa roxburghii juice, sterilizing by ultra-high static pressure method at 600MPa for 6min and 45 deg.C or below;
taking a certain amount of Rosa roxburghii juice, homogenizing the sample without adding drying agent, and homogenizing the Rosa roxburghii juice with a high-pressure homogenizer. Homogenizing for 1 time under 25MPa;
after homogenizing, adding 2% protease by mass into the Rosa roxburghii juice for enzymolysis for 1.5h;
after enzymolysis, pre-freezing the sample at the temperature of not higher than-40 ℃ for not less than 4h;
after the pre-freezing of the sample is finished, carrying out vacuum freeze drying treatment to fully dry the sample;
collecting sample, inactivating pectinase by using a low-temperature enzyme inactivation method, and thus obtaining the Rosa roxburghii freeze-dried powder product.
The golden roxburgh rose powder obtained by the embodiment has the special color, taste and aroma of the golden roxburgh rose powder, has no peculiar smell, and contains rich bioactive components.
Taking a certain amount of Rosa roxburghii powder sample for VC determination, and determining the VC content by high performance liquid chromatography according to the first method for determining ascorbic acid in GB 5009.86-2016. The SOD content is determined according to the method of GB/T5009.171-2003 determination of superoxide dismutase (SOD) activity in health food. The scoring criteria for sensory evaluation are shown in table 2.
In the finally prepared rosa roxburghii tratt powder, the determination result shows that the content of VC is 2320.14mg/100g, the content of SOD is 9045U/g, and the sensory score is 54. The obtained rosa roxburghii tratt powder cannot meet the requirements of consumers due to sensory evaluation, so the scheme is abandoned.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the 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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| CN101156670A (en) * | 2007-11-09 | 2008-04-09 | 华南理工大学 | A production process of nutrition health care roxburgh rose powder |
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2023
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| CN101156670A (en) * | 2007-11-09 | 2008-04-09 | 华南理工大学 | A production process of nutrition health care roxburgh rose powder |
| CN103284094A (en) * | 2013-06-26 | 2013-09-11 | 山西医科大学 | Method for preparing medicinal seabuckthorn powder |
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