CN116268393A - Natural chlorophyll microcapsule, preparation method thereof and flour product - Google Patents
Natural chlorophyll microcapsule, preparation method thereof and flour product Download PDFInfo
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- CN116268393A CN116268393A CN202310394838.2A CN202310394838A CN116268393A CN 116268393 A CN116268393 A CN 116268393A CN 202310394838 A CN202310394838 A CN 202310394838A CN 116268393 A CN116268393 A CN 116268393A
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- natural chlorophyll
- inulin
- microcapsule
- natural
- chlorophyll
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of new materials, and discloses a natural chlorophyll microcapsule which comprises a core layer and a shell layer, wherein the shell layer is formed by separating protein from inulin and whey, and the core layer is natural chlorophyll; the ratio of inulin to whey protein isolate is 3-7:3-7. The microcapsule takes inulin and whey protein isolate as a shell, and the hydrophobic natural chlorophyll is wrapped in the microcapsule, so that the natural chlorophyll can be uniformly and stably dispersed in the dough; meanwhile, compared with other microcapsules, inulin is formed by polymerizing 31 beta-D-fructofuranose and 1-2 pyran inulin residues, is a natural water-soluble dietary fiber, can not be hydrolyzed and digested by gastric acid almost, and can be utilized by beneficial microorganisms only in colon, so that the intestinal environment is improved; meanwhile, the shell formed by inulin and separated whey protein has positive improving effect on the appearance and taste of the noodles. The invention also provides a preparation method of the microcapsule and a flour product.
Description
Technical Field
The invention belongs to the field of new materials, and particularly relates to a natural chlorophyll microcapsule, a preparation method thereof and a flour product.
Background
The noodle is one of the traditional staple foods in China, contains nutrients such as carbohydrate, protein, fat and the like, has the characteristics of easy digestion and absorption, convenient eating and the like, and becomes an important food for people to ingest energy and nutrition daily. The noodle can be roughly classified into fresh noodles (20% -30%) and dried noodles (about 14.5%) according to the water content of the noodles. Compared with fine dried noodles, the fresh noodles are easy to cook and have better flavor and taste, and are popular in daily consumption. With the development of society and the improvement of living standard of people, consumers pursue noodles not only to satisfy satiety, but also to have comprehensive nutrition, and to promote biological activity and health care efficacy. Therefore, the improvement of organoleptic properties and nutritive value by adding natural bioactive ingredients during the processing of noodles has become a trend of noodles. However, natural active substances are unstable to environmental conditions (light, temperature, enzymes, pH, etc.), and direct addition to noodles causes problems of food quality safety, and most of them have poor flavor and mouthfeel, which affect the original flavor and mouthfeel of foods.
As a natural edible pigment, the natural chlorophyll not only has pleasant color, but also has good biological activities of antioxidation, anti-inflammatory and anticancer in vivo and in vitro. In addition, research shows that natural chlorophyll can promote and regulate intestinal flora, improve intestinal functions and other biological activities.
The application of chlorophyll in noodles can be seen in the following documents:
d1: CN107996993a discloses a vegetable and fruit dried noodles rich in chlorophyll and a preparation process thereof, wherein the raw materials of the dried noodles are prepared from the following components in parts by weight: 100-130 parts by weight of special flour for fine dried noodles, 7-13 parts by weight of wheat gluten, 10-22 parts by weight of green vegetables and fruits, 0.1-0.13 part by weight of edible calcium carbonate, 2-4 parts by weight of shaddock peel pectin powder and salt.
The chlorophyll protecting solution contains 0.04% Zn 2+ With 0.02% NaSO 3 The purpose of the mixed solution is to make chlorophyll in small pieces of vegetables and fruits difficult to be oxidized and discolored.
D2: CN113508885a discloses a preparation method of spirulina buckwheat noodles, comprising the following steps: step one, preparing main materials, wherein the main materials comprise wheat refined flour and buckwheat flour; step two, preparing auxiliary materials; step three, mixing the main material and the prepared auxiliary material; curing the uniformly mixed main material and auxiliary materials; step five, pressing the surface; step six, cutting into strips; step seven, trimming; step eight, drying; step nine, cutting off; step ten, storing; step eleven, packaging;
wherein the spirulina is added into flour in the form of spirulina.
In the prior art, particularly in the field of noodles, natural chlorophyll is rarely directly used as an additive to be added into the noodles, and vegetable raw materials such as vegetable leaves, tea leaves and the like are mostly adopted to be added into the noodles.
In the studies of the present application, it was found that an important reason for blocking the direct use of natural chlorophyll in noodles is: natural chlorophyll is sensitive to temperature, light, enzymes and pH, is highly susceptible to oxidative decomposition, loses color and bioactivity, and is insoluble in water, which limits its application prospects.
Furthermore, the present application has found some other phenomena not found and described in the prior art in the study of attempts to prepare noodles using natural chlorophyll added to flour.
Therefore, the core of the present project is how to make natural chlorophyll as an additive for noodles in a more efficient manner and improve the mouthfeel, appearance and even regulatory function for intestinal health of noodles.
Disclosure of Invention
In view of the shortcomings of the prior art, the invention aims to provide a natural chlorophyll microcapsule which takes inulin and whey protein isolate as shells, and wraps hydrophobic natural chlorophyll in the microcapsule, so that the natural chlorophyll can be uniformly and stably dispersed in dough; meanwhile, compared with other microcapsules, inulin is formed by polymerizing 31 beta-D-fructofuranose and 1-2 pyran inulin residues, is a natural water-soluble dietary fiber, can not be hydrolyzed and digested by gastric acid almost, and can be utilized by beneficial microorganisms only in colon, so that the intestinal environment is improved; meanwhile, the shell formed by inulin and separated whey protein has positive improving effect on the appearance and taste of the noodles.
The invention also provides a preparation method of the microcapsule and a flour product.
In order to achieve the aim of the invention, the invention adopts the following technical scheme: a natural chlorophyll microcapsule comprises a core layer and a shell layer, wherein the shell layer consists of inulin and whey protein isolate, and the core layer is natural chlorophyll; the ratio of inulin to whey protein isolate is 3-7:3-7.
In some embodiments of the invention, the inulin and whey protein isolate are in a weight ratio of 3:7, 4:7, 5:8, 6:7, 7:7, 7:6, 7:5, 7:4, or 7:3;
in the natural chlorophyll microcapsule, the weight ratio of the natural chlorophyll to the inulin is 0.002-0.02:1.
Preferably, the ratio of inulin to whey protein isolate is 4-6:4-6, and the weight ratio of natural chlorophyll to inulin is 0.0027-0.015:1.
In addition, the invention also discloses a preparation method of the natural chlorophyll microcapsule, which comprises the following steps:
step 1: preparing a natural chlorophyll solution: extracting natural chlorophyll from spirulina to obtain natural chlorophyll solution with natural chlorophyll content of 150-200 mug/mL;
the specific method for extracting natural chlorophyll from spirulina comprises the following steps:
adding ethanol extraction solvent into spirulina dry powder according to the proportion of 1:10-20 (W/v), extracting natural chlorophyll solution under the room temperature condition by adopting ultrasonic auxiliary extraction technology, wherein the operation parameters are that the power is 350-600W, and the treatment time is 5-10 min, so as to obtain the natural chlorophyll extract. Then, the natural chlorophyll solution is obtained by centrifugal treatment, and the operation parameters are 8000-10000 rpm for 5-10 min. And (3) collecting the natural chlorophyll solution, placing the natural chlorophyll solution in a refrigerator at 0-4 ℃ for storage overnight, and centrifuging to remove precipitate to obtain the purified natural chlorophyll solution. Then, concentrating the natural chlorophyll solution to half of the original solution volume by adopting a rotary evaporator, wherein the operation condition is that the temperature is set to be 30-35 ℃, the vacuum degree is 0.06-0.08 MPa, and the rotating speed is 50-80 rpm. And storing the concentrated natural chlorophyll solution in a refrigerator in a dark place.
Step 2: mixing natural chlorophyll solution and inulin solution containing inulin;
step 3: mixing the solution obtained in the step 2 with the solution containing whey protein isolate, homogenizing, and freeze-drying in vacuum to obtain the natural chlorophyll microcapsule.
In the preparation method of the natural chlorophyll microcapsule, the inulin content in the inulin solution is 1.0-2.5 wt%; the content of whey protein isolate in the whey protein isolate-containing solution is 1.0-2.5 wt%;
the inulin solution and the whey protein isolate-containing solution are both water, and the solvent in the natural chlorophyll solution is ethanol.
The volume ratio of the natural chlorophyll solution to the inulin solution is 1:1-3.
In some embodiments of the invention, the volume ratio of the natural chlorophyll solution, inulin solution is 1:2, 1:3, 1:4, or 1:5;
in the preparation method of the natural chlorophyll microcapsule, in the step 3, the homogenization process is 1 to 5 minutes of homogenization under the condition of 10000 to 20000 rpm;
in the step 2, the natural chlorophyll solution and the inulin solution containing inulin are homogenized for 1 to 5 minutes under the condition of 10000 to 20000rpm after being mixed.
Finally, the invention also discloses a flour product, which comprises flour and the natural chlorophyll microcapsules; the weight ratio of the natural chlorophyll to the flour microcapsule is 0.1-1.0:100.
In some embodiments of the invention, the weight ratio of the natural chlorophyll microcapsules, flour is 0.1:100, 0.2:100, 0.3:100, 0.4:100, 0.5:100, 0.6:100, 0.7:100, 0.8:100, 0.9:100, or 1.0:100;
in the flour product, the flour product contains edible salt which is 1-2% of the total weight of flour.
In the above flour product, the flour product is noodle, and the flour is wheat flour.
In the flour product, the water content in the noodles is 30-36% of the total weight of the flour.
Compared with the prior art, the invention has the following beneficial effects:
according to the microcapsule disclosed by the invention, inulin and whey protein isolate are used as shells, and hydrophobic natural chlorophyll is wrapped in the microcapsule, so that the natural chlorophyll can be uniformly and stably dispersed in dough; meanwhile, compared with other microcapsules, inulin is formed by polymerizing 31 beta-D-fructofuranose and 1-2 pyran inulin residues, is a natural water-soluble dietary fiber, can not be hydrolyzed and digested by gastric acid almost, and can be utilized by beneficial microorganisms only in colon, so that the intestinal environment is improved; meanwhile, the shell formed by inulin and separated whey protein has positive improving effect on the appearance and taste of the noodles.
After the microcapsules are added into flour to prepare noodles, the texture analysis experiment shows that the fresh noodles prepared by the method have improved texture characteristics and better chewy feel; the intestinal flora determination experiment shows that the fresh noodles prepared by the method can improve the abundance of beneficial bacteria in the intestinal flora, reduce the abundance of harmful bacteria and promote the content of short-chain fatty acid of metabolites of the intestinal flora. The fresh noodles can improve the texture characteristics and the sensory quality of the noodles on one hand, and can improve the nutritive value of the fresh noodles and improve the intestinal function on the other hand.
Drawings
FIG. 1 is a graph showing the DPPH radical scavenging rate of noodles prepared by using a control group and examples 1 to 3 and comparative examples 1 to 4 according to the present invention;
FIG. 2 is a graph showing the effect of examples 1 to 3 on the intestinal flora gate of mice in the microecological model of failure;
FIG. 3 is a graph showing the effect of examples 1 to 3 on the gut level microbial wind intensity of mice in the microecological model of loss of state;
FIG. 4 is a graph showing the effect of examples 1 to 3 on the composition of fecal short chain fatty acids.
Detailed Description
The technical scheme of the invention is further described by the following specific embodiments. It will be apparent to those skilled in the art that the examples are merely to aid in understanding the invention and are not to be construed as a specific limitation thereof.
Example 1
Step 1: preparing natural chlorophyll microcapsules: adding natural chlorophyll (natural chlorophyll content of 150 μg/mL) extracted from spirulina into 1.0% inulin solution at volume ratio of 1:1, homogenizing at 10000rpm for 1min, adding 1.0% whey protein isolate solution at inulin to whey protein isolate ratio of 3:7 (w/w), homogenizing at 10000rpm for 1min, and vacuum freeze drying to obtain natural chlorophyll microcapsule.
Step 2: preparing natural chlorophyll microcapsule fresh noodles: adding the prepared natural chlorophyll microcapsule into wheat flour according to the mass ratio of 0.1%, fully mixing for 5min, adding water accounting for 30% of the mass of the wheat flour and salt accounting for 1% of the mass of the wheat flour, kneading dough, proofing dough, pressing dough, cutting dough and subpackaging to obtain the natural chlorophyll microcapsule fresh noodles.
Example 2
Step 1: preparing natural chlorophyll microcapsules: adding natural chlorophyll (natural chlorophyll content of 180 μg/mL) extracted from spirulina into 1.5% inulin solution at volume ratio of 1:2, homogenizing for 2min at 15000rpm, adding 1.5% whey protein isolate solution at inulin to whey protein isolate ratio of 5:5 (w/w), homogenizing for 2min at 15000rpm, and vacuum freeze drying to obtain natural chlorophyll microcapsule.
Step 2: preparing natural chlorophyll microcapsule fresh noodles: adding the prepared natural chlorophyll microcapsule into wheat flour according to the mass ratio of 0.2%, fully mixing for 8min, adding water accounting for 32% of the mass of the wheat flour and salt accounting for 1.5%, kneading dough, proofing dough, pressing dough, cutting dough and subpackaging to obtain the natural chlorophyll microcapsule fresh noodles.
Example 3
Step 1: preparing natural chlorophyll microcapsules: adding natural chlorophyll (natural chlorophyll content of 200 μg/mL) extracted from spirulina into 2.5% inulin solution at volume ratio of 1:3, homogenizing at 20000rpm for 5min, adding 2.5% whey protein isolate solution at inulin to whey protein isolate ratio of 7:3 (w/w), homogenizing for 5min at 20000rpm, and vacuum freeze drying to obtain natural chlorophyll microcapsule.
Step 2: preparing natural chlorophyll microcapsule fresh noodles: adding the prepared natural chlorophyll microcapsule into wheat flour according to the mass ratio of 1.0%, fully mixing for 10min, adding water accounting for 36% of the mass of the wheat flour and salt accounting for 2%, kneading dough, proofing dough, pressing dough, cutting dough and subpackaging to obtain the natural chlorophyll microcapsule fresh noodles.
Comparative example 1
Step 1: preparing natural chlorophyll microcapsules: adding natural chlorophyll (natural chlorophyll content of 150 μg/mL) extracted from spirulina into 1.0% inulin solution at volume ratio of 1:1, homogenizing at 10000rpm for 1min, adding 1.0% whey protein isolate solution at inulin to whey protein isolate ratio of 1:9 (w/w), homogenizing for 1min at 10000rpm, and vacuum freeze drying to obtain natural chlorophyll microcapsule.
Step 2: preparing natural chlorophyll microcapsule fresh noodles: adding the prepared natural chlorophyll microcapsule into wheat flour according to the mass ratio of 0.1%, fully mixing for 5min, adding water accounting for 30% of the mass of the wheat flour and salt accounting for 1% of the mass of the wheat flour, kneading dough, proofing dough, pressing dough, cutting dough and subpackaging to obtain the natural chlorophyll microcapsule fresh noodles.
Comparative example 2
Step 1: preparing natural chlorophyll microcapsules: adding natural chlorophyll (natural chlorophyll content of 150 μg/mL) extracted from spirulina into 1.0% inulin solution at volume ratio of 1:1, homogenizing at 10000rpm for 1min, adding 1.0% soybean protein isolate solution at inulin to soybean protein isolate ratio of 3:7 (w/w), homogenizing at 10000rpm for 1min, and vacuum freeze drying to obtain natural chlorophyll microcapsule.
Step 2: preparing natural chlorophyll microcapsule fresh noodles: adding the prepared natural chlorophyll microcapsule into wheat flour according to the mass ratio of 0.1%, fully mixing for 5min, adding water accounting for 30% of the mass of the wheat flour and salt accounting for 1% of the mass of the wheat flour, kneading dough, proofing dough, pressing dough, cutting dough and subpackaging to obtain the natural chlorophyll microcapsule fresh noodles.
Comparative example 3
Step 1: preparing natural chlorophyll microcapsules: adding natural chlorophyll (natural chlorophyll content of 150 μg/mL) extracted from spirulina into 1.0% inulin solution at volume ratio of 1:1, homogenizing at 10000rpm for 1min, adding 1.0% gelatin solution at inulin to gelatin ratio of 3:7 (w/w), homogenizing at 10000rpm for 1min, and vacuum freeze drying to obtain natural chlorophyll microcapsule.
Step 2: preparing natural chlorophyll microcapsule fresh noodles: adding the prepared natural chlorophyll microcapsule into wheat flour according to the mass ratio of 0.1%, fully mixing for 5min, adding water accounting for 30% of the mass of the wheat flour and salt accounting for 1% of the mass of the wheat flour, kneading dough, proofing dough, pressing dough, cutting dough and subpackaging to obtain the natural chlorophyll microcapsule fresh noodles.
Comparative example 4
Step 1: preparing natural chlorophyll microcapsules: adding natural chlorophyll (natural chlorophyll content of 150 μg/mL) extracted from spirulina into 1.0% acacia solution according to volume ratio of 1:1, homogenizing for 1min at 10000rpm, adding 1.0% whey protein isolate solution according to acacia to whey protein isolate ratio of 3:7 (w/w), homogenizing for 1min continuously at 10000rpm, and vacuum freeze drying to obtain natural chlorophyll microcapsule.
Step 2: preparing natural chlorophyll microcapsule fresh noodles: adding the prepared natural chlorophyll microcapsule into wheat flour according to the mass ratio of 0.1%, fully mixing for 5min, adding water accounting for 30% of the mass of the wheat flour and salt accounting for 1% of the mass of the wheat flour, kneading dough, proofing dough, pressing dough, cutting dough and subpackaging to obtain the natural chlorophyll microcapsule fresh noodles.
Performance test 1
Analysis of texture and property of fresh noodles with natural chlorophyll microcapsules
The texture characteristics of the noodles were measured by a TPA texture analyzer by taking a normal fresh noodle (flour 100g, water 30g, salt 1 g) as a control group, and placing the noodles of the control group, example 1, example 2, example 3, comparative example 1, comparative example 2, comparative example 3 and comparative example 4 in boiling water to cook for 5 minutes, taking out and draining the surface water. 7 strips of 10cm noodles were placed in parallel under a test probe (P/50) and the probe speed was set at 2mm/s before, during and after the experiment. The compression force and trigger force sensing values were set to 25% and 5.0g, respectively. The measurements were repeated 6 times for each group of samples and the results were expressed as mean ± mean square.
Among the TPA texture parameters, hardness, tackiness, elasticity, cohesiveness, and chewiness are described. Specific results are shown in table 1, the hardness, elasticity and chewiness of examples 1-3 are higher than those of a control group, and the viscosity is lower than that of the control group, which indicates that the natural chlorophyll microcapsule fresh noodles have better comprehensive texture characteristics, and the components in the natural chlorophyll microcapsule interact with starch and gluten of the noodles to generate intermolecular interaction, so that the stability of the network structure of the noodle protein is improved, starch particles are better bound in the protein network structure, the starch swelling process is reduced, and the chewiness of the noodles is improved. In addition, the comparative tests of example 1 and comparative examples 1 and 4 revealed that inulin can improve the stability of the network structure of noodle proteins in a proper amount, and that inulin, as a compound having a polysaccharide structure, can bind to noodle proteins and can improve the stability of the network structure of noodle proteins. The comparative tests of example 1 and comparative example 2 and comparative example 3 can find that: compared with a shell formed by other proteins, the whey protein isolate can more effectively improve the swelling process of starch and improve the chewiness of the noodles when being combined with inulin.
TABLE 1 texture Properties of Natural chlorophyll microencapsulated fresh noodles
a-g The different letters in the same column represent significant differences (p<0.05)
It should be noted that: although the water content is highest in example 3, the salt content in example 3 is high, sodium ions can form salt bridges, so that the stability of a protein structure is promoted, the taste of the noodle is improved, and the noodle is improved in hardness and elasticity; from this point of view, it is also demonstrated that adjusting the mouthfeel of noodles is a result of the combined actions of multiple factors;
however, as can be seen from the transverse comparison of example 1 and comparative example 1, the ratio of inulin to whey protein isolate has a significant effect on the effect of the shell material on the noodles; as can be seen from the comparison of example 1 and comparative examples 2 to 4, the selection of the shell material also has a remarkable effect on the physical properties related to the mouthfeel of the noodles, which is related to the similarity of the whey protein isolate space structure and the gluten structure.
Performance test 2
Sensory evaluation analysis of natural chlorophyll microcapsule fresh noodles
The noodles prepared in the control group, example 1, example 2, example 3, comparative example 1, comparative example 2, comparative example 3, comparative example 4 were subjected to sensory evaluation after being cooked for 5 minutes. Sensory panel members consisted of 10 trained food science related professional college students, 5 men and 5 women, aged between 20 and 24 years. Members were unable to eat spicy foods prior to sensory testing. During the test, the members are not allowed to discuss each other. In addition, purified drinking water was used to clean the oral cavity before and after testing each noodle sample. And comprehensively evaluating the sensory analysis of the noodles according to 7 sensory evaluation indexes of color, appearance, palatability, toughness, viscosity, smoothness and flavor, wherein the total score is 100. Sensory evaluation criteria of the cooked noodles are shown in table 2.
Specific results of sensory evaluation of the samples of the control group, examples 1 to 3 and comparative examples 1 to 4 are shown in Table 3. From the results, the scores of examples 1 to 3 on color, palatability, toughness, smoothness and flavor properties are higher than those of the control group and comparative examples 1 to 4, which show that the sensory quality and acceptability of the fresh noodles with natural chlorophyll microcapsules of the present invention are significantly better than those of the control group and comparative examples 1 to 4, and the correlation of the protein network structure of the noodles is improved due to the intermolecular interaction between the natural chlorophyll microcapsules and the ingredients of the noodles. In addition, the natural chlorophyll microcapsule endows the noodles with attractive color, can give people natural, healthy and nutritional visual feedback information, and increases the desire of people to eat. The sensory evaluation analysis result of the natural chlorophyll microcapsule fresh noodles and the texture property analysis result of the natural chlorophyll microcapsule fresh noodles are consistent, and in this respect, the influence factors related to the taste and the texture property of the noodles are identical, so that the inulin and the separated whey protein provided by the invention are proved to be a very important shell material for improving the taste of the noodles as a shell. From another aspect, the shell material of the invention is not only suitable for coating natural chlorophyll and improving the taste of noodles, but also has the possibility of improving the taste of noodles with high probability after coating other functional components.
TABLE 2 sensory evaluation criteria for fresh noodles with Natural chlorophyll microcapsules
TABLE 3 organoleptic Properties of Natural chlorophyll microcapsule noodles
a-d Different letters in the same column indicate significant differences (p<0.05)
Table 3 shows the sequence
a-d Different letters in the same column indicate significant differences (p<0.05)
Performance test 3
Antioxidant test for measuring natural chlorophyll microcapsule fresh noodles for improving intestinal flora
The noodles prepared in the control group, example 1, example 2, example 3 and comparative examples 1 to 4 were respectively boiled in 100mL of distilled water (100 ℃) for 5 minutes, and then the surface water was drained off, and the antioxidant activity was expressed by DPPH free radical scavenging ability. 10g of each sample was added with absolute ethanol at a ratio of 1:10, and the mixture was stirred and dissolved in the dark for 12h. And (3) after centrifugation, carrying out vacuum concentration and volume fixation on the supernatant to a 10mL volumetric flask, respectively taking 2mL of sample liquid, adding 1mL of 0.1mmol/L DPPH solution, uniformly mixing, carrying out light-shielding reaction for 30min, measuring a light absorption value at a wavelength of 517nm by using an ultraviolet-visible spectrophotometer, and calculating the DPPH free radical clearance of the sample according to a calculation formula (1).
In which A 1 Sample absorbance, A 2 Is the absorption value of absolute ethyl alcohol instead of DPPH, A 0 Is the absorbance of deionized water instead of the sample.
The results of DPPH radical scavenging rate of the noodles prepared by using the control group and examples 1 to 3 and comparative examples 1 to 4 are shown in FIG. 1. As can be seen from the figures, the DPPH radical scavenging rate of the samples of examples 1 to 3 is significantly higher than that of the blank group and the comparative example group, because the composite shell composed of inulin and whey protein isolate in the ratio according to the present invention can effectively embed natural chlorophyll, prevent it from high temperature degradation, thereby maximally preserving natural chlorophyll having antioxidant ability in the noodles, and thus improving the antioxidant ability of the noodles.
Performance test 4
Intestinal flora improving analysis of natural chlorophyll microcapsule fresh noodle intestinal flora
(1) Experimental materials
The prepared noodles are dried at low temperature (40 ℃), crushed and sieved by a 120-mesh sieve, and the noodle powder is prepared into a solution with a certain concentration for the SD rat gastric lavage feeding test.
(2) Experimental animal
SPF-grade healthy male C57BL/6 mice, 50, 5 week old, weighing 18+ -2 g, were purchased from Jiangsu university laboratory animal center. Follow-up animal experiment operation is strictly carried out according to the instructions of nursing and use of experimental animals. Lincomycin hydrochloride, available from Shandong Furithromycin pharmaceutical Co.
(3) Intestinal flora disorder model establishment and grouping feeding
50 mice were randomly divided into 5 groups according to average body weight, namely, normal group, model group, example 1 group, example 2 group and example 3 group, 10 each. The experimental period is 28 days, the first 6 days are modeling stages, and a model group, an example 1 group, an example 2 group and an example 3 group are subjected to stomach infusion with a certain amount of lincomycin hydrochloride every day according to the dosage of 3mg/g body weight, and normal groups are subjected to stomach infusion with an equal volume of normal saline, so that an intestinal flora disorder model is established. For the next 22 days, the groups of example 1, example 2 and example 3 were filled with a certain amount of the fresh noodles of natural chlorophyll microcapsules of example 1, example 2 and example 3 per day, and the normal group and the model group were filled with an equal volume of physiological saline per day, at a dose of 0.05g/g body weight, until the end of the experiment. The mice were euthanized with ether anesthesia, faeces in the colon were rapidly collected, and stored at-80 ℃ after flash-freezing with liquid nitrogen for analysis of colonic flora and faecal short chain fatty acid composition.
(4) Colonic flora analysis
Genomic DNA from a colon stool sample was extracted and the variable region V3-V4 of the 16S rRNA gene was amplified with primer pair 338F/806R. The PCR products were amplified and purified, and sequencing library construction and Miseq PE300/Novaseq PE250 platform sequencing were performed. And selecting 97% similarity to perform operation classification unit OTU (Operational taxonomic unit) cluster analysis on the quality control spliced sequence. OTU species taxonomic annotation was performed using RDP classifier alignment with the Silva 16S rRNA gene database, and the community composition of each sample was counted, thereby analyzing the diversity and microbial community structure differences of each group of samples.
Examples 1 to 3 show the effect of the examples on the microbial wind power at the intestinal flora gate and genus level in mice in the microecological model of failure, as shown in FIGS. 2 and 3.
As can be seen from fig. 2 and 3, the administration of lincomycin hydrochloride by gastric lavage for 6d, compared with the normal group, the abundance of Firmicutes (Firmicutes) in the intestinal tract of the mice in the model group is increased, and the abundance of bacteroides (bacterioides) is reduced, which indicates that the establishment of the mice in the micro-dysbiosis model is successful and can be used for the subsequent experiments. From examples 1 to 3 and the normal group, after the natural chlorophyll microcapsule noodles of the present invention are fed by stomach irrigation, the abundance of the phylum firmicutes in the intestinal tract of the mice is reduced, and the abundance of the bacteroides is increased, which indicates that the natural chlorophyll microcapsule noodles of the present invention can change the abundance of intestinal flora, and the microbial failure is improved. From the subordinate point of view, it can be seen that examples 1 to 3 can significantly increase the abundance of microorganisms of Blauthia genus, lactobacillus genus, phascolobacter genus and Norank_f_Lachnospiraceae genus, which are known to be closely related to human health, as compared with the model group, while the abundance of microorganisms of Ruminococcus genus and Lachnoclavidium genus is decreased, and it is presently considered that these higher abundance of microorganisms have close relation to some diseases of human body, such as intestinal cancer, cerebral palsy, etc. Therefore, the natural chlorophyll microcapsule fresh noodles prepared by the method can regulate the structure of intestinal flora, improve the propagation of beneficial microorganisms, inhibit the metabolic process of some harmful microorganisms, and further achieve the effect of improving the intestinal functions.
Performance test 5
Improving the influence of intestinal flora natural chlorophyll microcapsule fresh noodles on the composition of fecal short-chain fatty acid
Taking out the preserved stool sample from-80 deg.C, pre-treating, sucking supernatant of stool sample, filtering with 0.45 μm filter membrane, and detecting with gas chromatograph. Specific detection conditions are as follows: the FID flame ion detector, DB-FFAP chromatographic column, set up the sample introduction volume of 1 mu L each time, the temperature of the sample inlet 280 ℃, the temperature of the column temperature 100 ℃, the flow rates of nitrogen, hydrogen, air are 30, 50, 300mL/min respectively. Heating program: the mixture is kept at the initial temperature of 90 ℃ for 2min, 25 ℃/min to 165 ℃ for 3min, 20 ℃/min to 190 ℃ for 4min and 25 ℃/min to 210 ℃ for 1min. Each group of 6 samples, each sample was repeatedly tested 3 times, and finally the short chain fatty acid content (mmol/L) in the faeces of the SD rats of each group was calculated according to the standard curve.
The effect of examples 1-3 on fecal short chain fatty acid composition is shown in figure 4. As can be seen from fig. 4, the short chain fatty acid content in the faeces of the model group was significantly reduced compared to the normal group. Compared with the model group, the examples 1-3 show that after the natural chlorophyll microcapsule noodles of the present invention are fed by stomach irrigation, the content of short chain fatty acids in feces is obviously increased, wherein the content of propionic acid, butyric acid, isobutyric acid and isoglutaric acid is basically equivalent to that of the normal group, which indicates that the natural chlorophyll microcapsule fresh noodles of the present invention can further cause the change of short chain fatty acids in intestinal tracts through the change of intestinal flora, and the short chain fatty acids participate in regulating the absorption and energy metabolism of organism nutrient substances, and promote the health of human bodies.
The applicant states that the process of the invention is illustrated by the above examples, but the invention is not limited to the above process steps, which do not mean that the invention must be carried out in dependence on the above process steps. It should be apparent to those skilled in the art that any modification of the present invention, equivalent substitution of selected raw materials, addition of auxiliary components, selection of specific modes, etc. fall within the scope of the present invention and the scope of disclosure.
Claims (10)
1. The natural chlorophyll microcapsule is characterized by comprising a core layer and a shell layer, wherein the shell layer consists of inulin and whey protein isolate, and the core layer is natural chlorophyll; the ratio of inulin to whey protein isolate is 3-7:3-7.
2. A natural chlorophyll microcapsule according to claim 1, characterized in that the weight ratio of natural chlorophyll to inulin is 0.002-0.02:1.
3. A natural chlorophyll microcapsule according to claim 1, characterized in that the ratio of inulin and whey protein isolate is 4-6:4-6, the weight ratio of natural chlorophyll to inulin is 0.0027-0.015:1.
4. A method for preparing a natural chlorophyll microcapsule according to any one of claims 1 to 3, comprising the steps of:
step 1: preparing a natural chlorophyll solution: extracting natural chlorophyll from spirulina to obtain natural chlorophyll solution with natural chlorophyll content of 150-200 mug/mL;
step 2: mixing natural chlorophyll solution and inulin solution containing inulin;
step 3: mixing the solution obtained in the step 2 with the solution containing whey protein isolate, homogenizing, and freeze-drying in vacuum to obtain the natural chlorophyll microcapsule.
5. A method for preparing natural chlorophyll microcapsules according to claim 4, characterized in that the inulin content in the inulin solution is 1.0wt% -2.5 wt%; the content of whey protein isolate in the whey protein isolate-containing solution is 1.0-2.5 wt%;
the volume ratio of the natural chlorophyll solution to the inulin solution is 1:1-3.
6. The method for preparing natural chlorophyll microcapsules according to claim 4, wherein in the step 3, the homogenization process is 1-5 min under 10000-20000 rpm;
in the step 2, the natural chlorophyll solution and the inulin solution containing inulin are homogenized for 1 to 5 minutes under the condition of 10000 to 20000rpm after being mixed.
7. A flour product comprising flour, a natural chlorophyll microcapsule according to any one of claims 1 to 3; the weight ratio of the flour to the natural chlorophyll microcapsule is 100:0.1-1.0.
8. The flour product according to claim 7, wherein the flour product contains 1-2% edible salt based on the total weight of flour.
9. The flour product of claim 7, wherein the flour product is a noodle and the flour is a wheat flour.
10. The flour product according to claim 9, wherein the water content of the noodle is 30-36% of the total weight of the flour.
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| CN116686993A (en) * | 2023-06-28 | 2023-09-05 | 嘉必优生物技术（武汉）股份有限公司 | Preparation method of high-oil-carrying polyunsaturated fatty acid oil microcapsule |
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| CN116686993A (en) * | 2023-06-28 | 2023-09-05 | 嘉必优生物技术（武汉）股份有限公司 | Preparation method of high-oil-carrying polyunsaturated fatty acid oil microcapsule |
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