CN116235947A - Product containing peony leaves and peony pollen and application thereof - Google Patents

Product containing peony leaves and peony pollen and application thereof Download PDF

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Publication number
CN116235947A
CN116235947A CN202310175883.9A CN202310175883A CN116235947A CN 116235947 A CN116235947 A CN 116235947A CN 202310175883 A CN202310175883 A CN 202310175883A CN 116235947 A CN116235947 A CN 116235947A
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China
Prior art keywords
peony
pollen
extract
leaf extract
leaves
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CN202310175883.9A
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Chinese (zh)
Inventor
段向东
梁栋
盛春雷
孙春燕
吴琳涛
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Tianbao Mudan Biotechnology Co ltd
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Tianbao Mudan Biotechnology Co ltd
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Priority to CN202310175883.9A priority Critical patent/CN116235947A/en
Publication of CN116235947A publication Critical patent/CN116235947A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a product containing peony leaves and peony pollen. The raw materials of the product comprise the following components: at least one of peony leaf extract, peony pollen extract/peony pollen, colla Corii Asini powder, mel, mori fructus powder, polysaccharide, citric acid, sweetener, and stigma croci Sativi; wherein, the peony leaf extract: peony pollen extract = 25-50: 0.5 to 10 percent, peony leaf extract: peony pollen = 30-50: 0.1 to 10; the preparation method of the peony leaf extract comprises the steps of cleaning fresh peony leaves, cutting, pulping, performing enzymolysis by using cellulase, hemicellulase and pectase according to a certain proportion to form complex enzyme, fermenting, filtering and drying to obtain the peony leaf extract; the peony pollen extract is obtained by freezing, decoloring and de-esterification, evaporating and concentrating, enzymolysis, concentrating enzymolysis liquid and drying. The product can be applied to food, can overcome the sour taste of peony She Se, and simultaneously can keep the faint scent of the peony She Se, so that the flavor of the food is enhanced; avoiding the waste of peony leaves.

Description

Product containing peony leaves and peony pollen and application thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a product containing peony leaves and peony pollen, and application and a preparation method of the product.
Background
The peony is mainly used as a main source of ornamental plants and peony seed oil, and has important medical value and ornamental value; however, most of the byproducts in the production research process of the peony and the peony seed oil, which are often used as the peony leaves, are discarded and wasted; in fact, the peony leaves contain various active ingredients such as proteins, polysaccharides, polyphenols, vitamins, fats, flavones and the like, and have various effects such as bacteriostasis, antioxidation, tyrosinase inhibition, whitening, cell immunity promotion, flavor improvement and the like; at present, the research range of peony leaves is relatively narrow, the extraction process is simple and single, so that the application of the peony leaves in various aspects is relatively less, and the peony leaves are not fully developed and utilized;
the peony pistil contains abundant natural polysaccharide and total flavone, and also contains some alkaloids and natural saponins, which are important active ingredients, can be quickly absorbed by human body, can meet the normal metabolism requirement of the human body, can accelerate the synthesis of human body antibodies, can strengthen the disease resistance of the human body, and has a positive effect on maintaining the health of the human body; the paeonia lactiflora has extremely high ornamental value, quite important medicinal value and faint scent taste.
In order to fully utilize the peony leaves, the invention combines and utilizes the peony leaves, and applies the peony leaves to eating, and searches whether the peony leaves have good application effects in aspects of food flavor and the like, thereby further expanding the application range of the peony leaves.
Disclosure of Invention
In order to achieve the aim, the invention provides a product containing peony leaves and peony pollen, the prepared product can overcome the sour taste of peony She Se and retain the faint scent of the peony leaves, and the flavor of the food can be enhanced when the product is applied to the food; and the waste of peony leaves is avoided.
The technical scheme of the invention is as follows:
the product containing the peony leaves and the peony pollen mainly comprises the following raw materials in parts by weight:
peony leaf extract and peony pollen;
the weight ratio of the peony leaf extract to the peony pollen is 80-100: 40-50 percent;
or, peony leaf extract and peony pollen extract;
the weight ratio of the peony leaf extract to the peony pollen extract is 30-40: 10 to 20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 80-99: 40-50.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 80-98: 40-50.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 80-98: 40 to 49.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 80-98: 40-48.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 81-98: 40 to 47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 81-98: 41-47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 82-98: 41-47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 82-97: 42 to 47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 84-97: 42 to 47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 84-95: 43-47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 85-95: 43-47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 86-95: 43-47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 86-95: 44 to 47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 86-94.7: 44 to 47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 86-94.7: 44.5 to 47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 86.5-94: 44.5 to 47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen is 87-94: 44.5 to 47.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 31-40: 10 to 20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 31-39: 10 to 20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 31-39: 10.7 to 20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 31-39: 11.5 to 20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 31.4-39: 11.5 to 20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 31.4-39: 12-20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 31.8-39: 12-20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 32-39: 12-20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 32-38: 12-20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 32-38: 13 to 20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 32-38: 13.5 to 20.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 32-38: 13.5 to 19.2.
Preferably, the weight ratio of the peony leaf extract to the peony pollen extract is 32-38: 13.5 to 18.7.
The product containing peony leaves and peony pollen also comprises the following raw materials: at least one of colla Corii Asini powder, mel, mori fructus powder, polysaccharide, citric acid, sweetener, and stigma croci Sativi.
The sweetener is at least one of xylitol, fructose, glucose, xylooligosaccharide, stachyose, erythritol, sucralose, psicose, stevioside, sorbitol, disodium glycyrrhizinate, fructooligosaccharide, disodium glycyrrhizinate, mogroside, rubusoside, neohesperidin, tagatose and glycyrrhizin.
The polysaccharide is at least one of mulberry polysaccharide, wolfberry polysaccharide, red date polysaccharide, hericium erinaceus polysaccharide, eucommia polysaccharide, glossy privet fruit polysaccharide, fig polysaccharide, black bean crude polysaccharide, konjak polysaccharide, chinese yam polysaccharide, tremella polysaccharide, ophiopogon polysaccharide and corn silk polysaccharide.
The honey is very rich in nutrition in the pure natural food, and has more than 180 nutrient substances required by human bodies. Has effects in rapidly recovering essence and qi (glucose and fructose account for about 70%, and can be directly absorbed without passing through all digestive organs), relieving constipation, resisting bacteria and inflammation, relieving hangover, protecting liver, relieving fatigue, moistening lung, and relieving cough.
The polysaccharide and the compound polysaccharide can effectively provide energy for the body, promote digestion and peristalsis of intestines and stomach, and have certain effect on accelerating metabolism of the body.
Saffron has effects of caring skin, removing speckle, promoting blood circulation, nourishing blood, replenishing blood, promoting blood circulation, regulating blood circulation, and can be used for female to achieve bidirectional regulation.
Donkey-hide gelatin powder has the functions of resisting anemia, promoting and protecting the hematopoietic function of bone marrow hematopoietic system, reducing blood pressure and dilating blood vessels, improving immunity, promoting calcium absorption and preventing osteoporosis.
Mulberry powder is rich in proteins, various amino acids necessary for human body, fructose and various vitamins which are easy to be absorbed by human body, mineral elements such as iron, calcium, zinc and the like, trace elements such as selenium and the like, carotene, cellulose and the like.
The product containing the peony leaves and the peony pollen can be applied to foods, and can be particularly any one of health-care foods, functional foods or common foods.
The product containing the peony leaves and the peony pollen can be solid food or liquid beverage;
the fixed food is any one of steamed bread, noodles, instant noodles, gluten, cake, pressed candy, solid powder beverage or solid granule beverage;
the liquid beverage is any one of beverage, soybean milk and oral liquid.
In the product provided by the invention, the preparation method of the peony leaf extract comprises the following steps:
(1) Cleaning picked fresh peony leaves, draining water, cutting into pieces, and mixing according to a feed liquid ratio of 1: adding water in a weight ratio of 6-8, and pulping;
(2) Adding complex enzyme into the slurry obtained in the step (1), and carrying out enzymolysis for 1-2 hours at the temperature of 40-50 ℃; the compound enzyme is cellulase, hemicellulase and pectinase; the weight ratio of the cellulase to the hemicellulase to the pectase is 4-6: 1-2: 1 to 2; the dosage of the complex enzyme is 3-5% of the weight of the peony leaves, and the enzyme is inactivated for 5-10 min at 90-98 ℃;
(3) Filtering the enzymolysis liquid obtained in the step (2), taking supernatant, and adding saccharomycetes for fermentation; the fermentation conditions are as follows: fermenting for 16-24 hours at 30-40 ℃, wherein the use amount of saccharomycetes is 2-4% of the weight of the enzymolysis liquid;
(4) Filtering the fermentation liquor, concentrating to 1/3-1/2 of the volume of the fermentation liquor, and spray drying to obtain the peony leaf extract.
The preparation method of the peony pollen extract comprises the following steps:
(1) Vacuum freezing peony pollen;
the vacuum freezing conditions are as follows: 30-50 MPa, temperature-20 to-18 ℃ and time-15-24 hours;
(2) According to the following steps of 1: adding an ethanol solution with the volume concentration of 90% into the mixture according to the solid-liquid weight ratio of 6-10, decoloring and de-esterifying the mixture, and recovering the ethanol solution by rotary evaporation until the concentration volume is 1/3-1/2 of the original volume;
(3) Adding 2-3 times of water into the concentrated material obtained in the step (2), adding cellulase, adjusting the pH value to 5-5.5, carrying out enzymolysis for 0.8-1.2 hours at 45-55 ℃, and inactivating enzyme for 5-10 min at 95 ℃ to obtain enzymolysis liquid;
the dosage of the cellulase is 0.3 to 1.5 percent of the weight of the concentrated material;
(4) Concentrating the enzymolysis liquid obtained in the step (3) until the volume of the enzymolysis liquid is 1/4-1/3 of the original volume;
(5) Spray drying to obtain flos moutan extract.
When the product containing peony leaves and peony pollen is a solid powder beverage, the preparation steps are as follows:
s1: taking peony leaf extract and peony pollen extract; the weight ratio of the two is 30-50: 0.1 to 10;
s2: taking 1 to 3 parts of donkey-hide gelatin powder, 0.1 to 1 part of citric acid, 2 to 4 parts of mulberry powder and 2 to 6 parts of sweetener;
s3: mixing the materials in S1 and S2, adding 2-6 parts of honey, stirring uniformly, drying at 35-45 ℃ for 1-4 hours, and crushing to 40-60 meshes to obtain the solid powder beverage.
When the product containing peony leaves and peony pollen is a liquid beverage, the preparation steps are as follows:
s1: taking peony leaf extract and peony pollen extract; the weight ratio of the two is as follows: 25-50: 0.5 to 10;
s2: taking 0.05 to 0.4 part of saffron and crushing; then 0.1 to 1 part of citric acid, 1 to 2 parts of mulberry polysaccharide, 1 to 3 parts of medlar polysaccharide, 1 to 2 parts of red date polysaccharide and 2 to 6 parts of sweetener are taken;
s3: uniformly mixing the materials in S1 and S2, adding 6-8 parts of honey, fully mixing, and adding 400-600 parts of water to dissolve the materials;
s4: homogenizing the dissolved material in the step S3, and sterilizing to obtain a liquid beverage;
the homogenization conditions were: the temperature is 40-50 ℃ and the pressure is 40-60 Mpa.
The invention has the beneficial effects that:
1. the peony leaves and the peony pollen are combined, and the peony pollen is applied to foods such as solid beverages, liquid beverages and bread, so that the flavor and the taste of the foods can be remarkably improved, the components in the peony leaves are fully utilized, and waste is changed into valuable;
2. according to the invention, by optimizing the composition containing the peony leaves and the proportion thereof, when the peony leaf extract is combined with the peony pollen extract, the astringency and the sourness in the peony leaves can be overcome, the faint scent of the peony leaves can be reserved, and the flavor of food can be enhanced;
3. when the peony leaf extract obtained after the saccharomycete fermentation treatment is combined with the peony pollen extract, the flavor of the liquid beverage is stronger; the reason for this is probably that peony leaves after yeast fermentation are added with a certain amount of aromatic esters, phenols and other flavor substances; other strains are sensitive to paeonol, tannin and other components in the peony leaves, so that the beverage is slightly astringent/sour;
Detailed Description
The present invention will now be further described in connection with specific embodiments in order to enable those skilled in the art to better understand the invention. The following examples are only illustrative of the present invention and are not intended to limit the scope of the invention.
Combining the peony leaf extract with the peony flower extract, wherein the data can be arranged in terms of taste;
example 1
A solid powder beverage containing peony leaves and peony pollen is prepared by the following steps:
1. preparation of peony leaf extract:
(1) Cleaning picked fresh peony leaves, draining water, cutting into pieces, and mixing according to a feed liquid ratio of 1:6, adding water according to the weight ratio, and pulping;
(2) Adding complex enzyme into the slurry obtained in the step (1), and carrying out enzymolysis for 1 hour at 42 ℃; the compound enzyme is cellulase, hemicellulase and pectinase; the weight ratio of the cellulase to the hemicellulase to the pectase is 4:1:1.2; the dosage of the complex enzyme is 3% of the weight of the peony leaves, and the complex enzyme is inactivated for 5min at 90 ℃;
(3) Filtering the enzymolysis liquid obtained in the step (2), taking supernatant, and adding saccharomycetes for fermentation; the fermentation conditions are as follows: fermenting at 30deg.C for 16 hr, wherein the amount of yeast is 2% of the weight of the enzymolysis solution;
(4) Filtering the fermentation broth, concentrating to 1/3 of its volume, and spray drying to obtain peony leaf extract.
2. Preparation of peony pollen extract:
(1) Vacuum freezing peony pollen;
the vacuum freezing conditions are as follows: 30MPa, at-18 ℃ for 15 hours;
(2) According to the following steps of 1:6, adding an ethanol solution with the volume concentration of 90% into the mixture according to the weight ratio of the solid to the liquid, decoloring and de-esterifying the mixture, and recovering the ethanol solution in the mixture by rotary evaporation until the concentration volume is 1/2 of the original volume;
(3) Adding 2 times of water into the concentrated material obtained in the step (2), adding cellulase, adjusting the pH value to 6, carrying out enzymolysis for 0.8 hour at 50 ℃, and inactivating enzyme for 5min at 95 ℃ to obtain an enzymolysis solution;
the dosage of the cellulase is 0.3% of the weight of the concentrated material;
(4) Concentrating the enzymolysis liquid obtained in the step (3) until the volume of the enzymolysis liquid is 1/4 of the original volume;
(5) Spray drying to obtain flos moutan extract.
When applied to solid powder beverages, the specific preparation method is as follows:
s1: taking peony leaf extract and peony pollen extract; the weight ratio of the two is 30:2;
s2: taking 2 parts of donkey-hide gelatin powder, 0.12 part of citric acid, 3 parts of mulberry powder and 2 parts of sweetener;
the sweetener is 0.5 part of xylitol, 1 part of stevioside and 0.5 part of fructo-oligosaccharide;
s3: mixing the materials in S1 and S2, adding 2 parts of honey, stirring, drying at 35deg.C for 2 hr, and pulverizing to 40 mesh to obtain solid powder beverage.
Example 2
A solid powder beverage containing peony leaves and peony pollen is prepared by the following steps:
(1) Cleaning picked fresh peony leaves, draining water, cutting into pieces, and mixing according to a feed liquid ratio of 1: adding water according to the weight ratio of 7, and pulping;
(2) Adding complex enzyme into the slurry obtained in the step (1), and carrying out enzymolysis for 1.5 hours at 45 ℃; the compound enzyme is cellulase, hemicellulase and pectinase; the weight ratio of the cellulase, the hemicellulase and the pectase is 5.5:2:1, a step of; the dosage of the complex enzyme is 4% of the weight of the peony leaves, and the complex enzyme is inactivated for 5min at 93 ℃;
(3) Filtering the enzymolysis liquid obtained in the step (2), taking supernatant, and adding saccharomycetes for fermentation; the fermentation conditions are as follows: fermenting at 35 deg.c for 18 hr to yeast in the amount of 3% of the enzymolysis liquid;
(4) Filtering the fermentation broth, concentrating to 1/3 of its volume, and spray drying to obtain peony leaf extract.
2. Preparation of peony pollen extract:
(1) Vacuum freezing peony pollen;
the vacuum freezing conditions are as follows: 50MPa, temperature of minus 20 ℃ and time of 15 hours;
(2) According to the following steps of 1:7, adding an ethanol solution with the volume concentration of 90% into the mixture according to the weight ratio of the solid to the liquid, decoloring and de-esterifying the mixture, and recovering the ethanol solution by rotary evaporation until the concentration volume is 1/3 of the original volume;
(3) Adding 3 times of water into the concentrated material obtained in the step (2), adding cellulase, adjusting the pH value to 5, carrying out enzymolysis for 1 hour at 45 ℃, and inactivating enzyme for 5min at 95 ℃ to obtain an enzymolysis solution;
the dosage of the cellulase is 0.3% of the weight of the concentrated material;
(4) Concentrating the enzymolysis liquid obtained in the step (3) until the volume of the enzymolysis liquid is 1/3 of the original volume;
(5) Spray drying to obtain flos moutan extract.
When applied to solid powder beverages, the specific preparation method is as follows:
s1: taking peony leaf extract and peony pollen extract; the weight ratio of the two is 40:5, a step of;
s2: taking 1 part of donkey-hide gelatin powder, 1 part of citric acid, 4 parts of mulberry powder and 2 parts of sweetener;
the sweetener is 1 part of sorbitol, 0.5 part of mogroside and 0.5 part of stachyose;
s3: mixing the materials in S1 and S2, adding 2 parts of honey, stirring, drying at 45deg.C for 2 hr, and pulverizing to 40 mesh to obtain solid powder beverage.
Example 3
A liquid beverage containing peony leaves and peony pollen is prepared by the following steps:
the preparation methods of the peony leaf extract and the peony pollen extract are the same as in example 1;
s1: taking peony leaf extract and peony pollen extract; the weight ratio of the two is 30:0.5;
s2: taking 0.05 part of saffron and crushing; then 0.5 part of citric acid, 2 parts of mulberry polysaccharide, 1 part of medlar polysaccharide, 2 parts of red date polysaccharide and 2 parts of sweetener are taken;
the sweetener is the same as in example 1;
s3: uniformly mixing the materials in S1 and S2, adding 6 parts of honey, fully mixing, and adding 400-600 parts of water to dissolve the materials;
s4: homogenizing the dissolved material in the step S3, and sterilizing to obtain a liquid beverage;
the homogenization conditions were: 50℃and 40MPa.
Example 4
A liquid beverage containing peony leaves and peony pollen is prepared by the following steps:
the preparation methods of the peony leaf extract and the peony pollen extract are the same as in example 1;
s1: taking peony leaf extract and peony pollen extract; the weight ratio of the two is 45:3, a step of;
s2: taking 0.1 part of saffron, and crushing; then 0.4 part of citric acid, 1 part of mulberry polysaccharide, 1 part of medlar polysaccharide, 2 parts of red date polysaccharide and 2 parts of sweetener are taken;
the sweetener is the same as in example 2;
s3: uniformly mixing the materials in S1 and S2, adding 6 parts of honey, fully mixing, and adding 400-600 parts of water to dissolve the materials;
s4: homogenizing the dissolved material in the step S3, and sterilizing to obtain a liquid beverage;
the homogenization conditions were: 50℃and 40MPa.
Example 5
Bread containing peony leaves and peony pollen
Bread was prepared using the solid product obtained in example 1 as one of the raw materials, and the bread preparation method was conventional.
Example 6
Bread containing peony leaves and peony pollen
Bread was prepared using the solid product obtained in example 2 as one of the raw materials, and the bread preparation method was conventional.
Comparative example 1
A solid powder beverage containing peony pollen is different from example 1 in that no peony leaf extract is added in the Europe of raw materials, and the preparation method is the same as that of example 1;
comparative example 2
A solid powder beverage containing peony seed and peony pollen is different from example 1 in that
The preparation method of the peony seed extract is the same as that of example 1 by replacing the peony leaf extract with the peony seed extract;
comparative example 3
A solid powder beverage containing Paeonia lactiflora leaf and Paeonia lactiflora pollen is different from example 1 in that Paeonia lactiflora leaf extract is replaced with Paeonia lactiflora leaf extract, paeonia lactiflora pollen extract is replaced with Paeonia lactiflora pollen extract, and the preparation method is the same as that of example 1;
comparative example 4
A solid powder beverage containing Paeonia lactiflora leaf and Paeonia suffruticosa pollen is different from that of example 1 in that
The preparation method of the peony leaf extract replaced by the peony leaf extract is the same as that of example 1;
comparative example 5
The saccharomycete in the step (3) in the preparation process of the peony leaf extract in the example 1 is replaced by lactic acid bacteria for fermentation, and the rest steps are the same as those in the example 1;
comparative example 6
The saccharomycete in the step (3) in the preparation process of the peony leaf extract in the example 1 is replaced by lactobacillus acidophilus for fermentation, and the rest steps are the same as those in the example 1;
comparative example 7
Replacing the saccharomycetes in the step (3) in the preparation process of the peony leaf extract in the embodiment 1 with a compound strain: lactic acid bacteria + yeasts according to 1:1 fermentation, the rest steps are the same as in example 1;
the following table shows the sensory test results of the products of the present invention, examples 1-2 and comparative examples 1-7, which are tasting results after the solid beverage was brewed. 30 experienced sensory panelists were selected to evaluate the product, the evaluation results are shown in the following table
Table 1 sensory evaluation of each test group
Figure BDA0004100815690000151
Through evaluation, the sensory evaluation of the product of the embodiment of the invention can reach full score; comparative example 1 was 93 minutes, comparative example 7 was 91 minutes, and comparative examples 2 to 6 were about 85 to 89 minutes;
it can be concluded that only when yeast is used as a fermentation strain and peony leaves and peony pollen are used as raw materials, good flavor can be ensured; when the peony leaves and the peony pollen are combined as raw materials, the sour taste of the peony She Se can be overcome, and meanwhile, the fresh fragrance of the peony can be maintained; if the fermentation strain is replaced or the raw materials are replaced, the prepared product can show sour and astringent taste, and the color and luster are also common.
The following table shows the results of the material detection for the partial test groups:
TABLE 2 determination of substances
Project Paeonol mg/g Tannin mg/kg Tea polyphenol content%
Example 1 2.0 15 1.1
Comparative example 2 2.7 21 1.5
Comparative example 4 2.8 21 1.8
Comparative example 5 2.3 16 1.3
Comparative example 6 2.2 17 1.3
As can be seen from the table, compared with the comparative examples 2 and 4, the content of tannin and tea polyphenol in the prepared products is relatively high, which is one of the reasons that the taste of the comparative examples 2 and 4 is bitter; other strains such as lactobacillus acidophilus and lactobacillus are sensitive to paeonol, tannin and other components in peony leaves, so that the drinks of comparative examples 5 and 6 are slightly astringent/sour; further mechanisms the present invention has not been studied deeply.

Claims (10)

1. The product containing the peony leaves and the peony pollen is characterized by mainly comprising the following raw materials in parts by weight:
peony leaf extract and peony pollen;
the weight ratio of the peony leaf extract to the peony pollen is 80-100: 40-50 percent;
or, peony leaf extract and peony pollen extract;
the weight ratio of the peony leaf extract to the peony pollen extract is 30-40: 10 to 20.
2. The peony leaf and peony pollen-containing product of claim 1, further comprising the following materials: donkey-hide gelatin powder; at least one of Mel, mori fructus powder, polysaccharide, citric acid, sweetener, and stigma croci Sativi.
3. The product containing peony leaves and peony pollen as claimed in claim 1, wherein the product is any one of health food, functional food or general food.
4. The product containing peony leaves and peony pollen as claimed in claim 1, wherein the product is a solid food, and the solid food is any one of steamed bread, noodles, instant noodles, gluten, cake, pressed candy, solid powder beverage or solid granular beverage;
or the product is a liquid drink, and the liquid drink is any one of beverage, soybean milk and oral liquid.
5. The peony leaf and peony pollen-containing product of claim 1, wherein the peony leaf extract is prepared by the following method:
(1) Cleaning picked fresh peony leaves, draining water, cutting into pieces, and mixing according to a feed liquid ratio of 1: adding water in a weight ratio of 6-8, and pulping;
(2) Adding complex enzyme into the slurry obtained in the step (1), and carrying out enzymolysis for 1-2 hours at the temperature of 40-50 ℃; the compound enzyme is cellulase, hemicellulase and pectinase; the weight ratio of the cellulase to the hemicellulase to the pectase is 4-6: 1-2: 1 to 2; the dosage of the complex enzyme is 3-5% of the weight of the peony leaves, and the enzyme is inactivated for 5-10 min at 90-98 ℃;
(3) Filtering the enzymolysis liquid obtained in the step (2), taking supernatant, and adding saccharomycetes for fermentation; the fermentation conditions are as follows: fermenting for 16-24 hours at 30-40 ℃, wherein the use amount of saccharomycetes is 2-4% of the weight of the enzymolysis liquid;
(4) Filtering the fermentation liquor, concentrating to 1/3-1/2 of the volume of the fermentation liquor, and spray drying to obtain the peony leaf extract.
6. The peony leaf and peony pollen-containing product of claim 1, wherein the peony pollen extract is prepared by the following method:
(1) Vacuum freezing peony pollen;
the vacuum freezing conditions are as follows: 30-50 MPa, temperature-20 to-18 ℃ and time-15-24 hours;
(2) According to the following steps of 1: adding an ethanol solution with the volume concentration of 90% into the mixture according to the solid-liquid weight ratio of 6-10, decoloring and de-esterifying the mixture, and recovering the ethanol solution by rotary evaporation until the concentration volume is 1/3-1/2 of the original volume;
(3) Adding 2-3 times of water into the concentrated material obtained in the step (2), adding cellulase, adjusting the pH value to 5-5.5, carrying out enzymolysis for 0.8-1.2 hours at 45-55 ℃, and inactivating enzyme for 5-10 min at 95 ℃ to obtain enzymolysis liquid;
the dosage of the cellulase is 0.3 to 1.5 percent of the weight of the concentrated material;
(4) Concentrating the enzymolysis liquid obtained in the step (3) until the volume of the enzymolysis liquid is 1/4-1/3 of the original volume;
(5) Spray drying to obtain flos moutan extract.
7. The product containing peony leaves and peony pollen as claimed in claim 1, wherein said product is a solid powder beverage prepared by the steps of:
s1: taking peony leaf extract and peony pollen extract; the weight ratio of the two is 30-50: 0.1 to 10;
s2: taking 1 to 3 parts of donkey-hide gelatin powder, 0.1 to 1 part of citric acid, 2 to 4 parts of mulberry powder and 2 to 6 parts of sweetener;
s3: mixing the materials in S1 and S2, adding 2-6 parts of honey, stirring uniformly, drying at 35-45 ℃ for 1-4 hours, and crushing to 40-60 meshes to obtain the solid powder beverage.
8. The product containing peony leaves and peony pollen as claimed in claim 1, wherein said product is a liquid beverage prepared by the steps of:
s1: taking peony leaf extract and peony pollen extract; the weight ratio of the two is 25-50: 0.5 to 10;
s2: taking 0.05 to 0.4 part of saffron and crushing; then 0.1 to 1 part of citric acid, 1 to 2 parts of mulberry polysaccharide, 1 to 3 parts of medlar polysaccharide, 1 to 2 parts of red date polysaccharide and 2 to 6 parts of sweetener are taken;
s3: uniformly mixing the materials in S1 and S2, adding 6-8 parts of honey, fully mixing, and adding 400-600 parts of water to dissolve the materials;
s4: homogenizing the dissolved material in the step S3, and sterilizing to obtain a liquid beverage;
the homogenization conditions were: the temperature is 40-50 ℃ and the pressure is 40-60 Mpa.
9. The peony leaf and peony pollen-containing product of any one of claims 7-8, wherein said sweetener is at least one of xylitol, fructose, glucose, xylooligosaccharide, stachyose, erythritol, sucralose, psicose, stevioside, sorbitol, disodium glycyrrhizinate, fructo-oligosaccharide, disodium glycyrrhizinate, mogroside, rubusoside, neohesperidin, tagatose, glycyrrhizin.
10. Use of a product comprising peony leaves and peony pollen as claimed in claim 1 in food products.
CN202310175883.9A 2023-02-28 2023-02-28 Product containing peony leaves and peony pollen and application thereof Pending CN116235947A (en)

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