CN116584604A - Phyllanthus emblica fruit solid beverage rich in raw fruit dietary fibers and preparation method thereof - Google Patents

Phyllanthus emblica fruit solid beverage rich in raw fruit dietary fibers and preparation method thereof Download PDF

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CN116584604A
CN116584604A CN202310698489.3A CN202310698489A CN116584604A CN 116584604 A CN116584604 A CN 116584604A CN 202310698489 A CN202310698489 A CN 202310698489A CN 116584604 A CN116584604 A CN 116584604A
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phyllanthus emblica
fruit
solid beverage
dietary fibers
phyllanthus
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CN116584604B (en
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任二芳
李建强
冯春梅
罗小杰
苏艳兰
程三红
罗朝丹
黄燕婷
张曦予
田程飘
张美华
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Guangxi Subtropical Crops Research Institute
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Guangxi Subtropical Crops Research Institute
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    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A23L2/12—Concentrating or drying of juices by freezing
    • 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
    • A23L2/66—Proteins
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • 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
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
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    • 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 an phyllanthus emblica solid beverage rich in raw fruit dietary fibers and a preparation method thereof, and the phyllanthus emblica solid beverage comprises the following steps: s1: cleaning fructus Phyllanthi, and air drying; s2: grinding skin and removing astringency; s3: salt water is used for removing astringency; s4: breaking wall, squeezing, filtering, and separating to obtain fructus Phyllanthi juice and fructus Phyllanthi residue; s5: debitterizing the phyllanthus emblica fruit residues; s6, preparing phyllanthus emblica soluble dietary fibers; s7: precooling the phyllanthus emblica soluble dietary fiber, vacuum freeze-drying, re-freezing and crushing to obtain phyllanthus emblica nanometer soluble dietary fiber powder; s8: debitterizing the fruit juice; s9: preparing phyllanthus emblica fruit powder; s10: and (5) compounding. The invention can comprehensively utilize the fruit residues and the fruit juice of the phyllanthus emblica to prepare the solid beverage rich in the dietary fibers of the original phyllanthus emblica after removing the bitter taste of the phyllanthus emblica, not only increases the added value of the product, but also meets the main flow requirements of health, portability and functionalization of modern consumers, and the solid beverage has good flavor and good taste.

Description

Phyllanthus emblica fruit solid beverage rich in raw fruit dietary fibers and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to an phyllanthus emblica solid beverage rich in raw fruit dietary fibers and a preparation method thereof.
Background
The phyllanthus emblica (Phyllanthus fruit), also known as Phyllanthus niruri, also known as "oil seed", is a wild fruit tree in subtropical regions, and is a deciduous multi-branch shrub or small arbor of Phyllanthus genus of Euphorbiaceae family. The phyllanthus emblica has unique flavor, is sour and astringent at first, is sweet and tasty after being eaten, is rich in nutrition, contains 12 vitamins, 16 microelements, 18 amino acids, organic acids, proteins, saccharides and the like, wherein the VC content is very high and is 470-680mg/100g pulp, the average content is 100 times that of citrus, 160 times that of apples and 3-5 times that of kiwi fruits, and the average content is up to 1814mg/100g pulp. The phyllanthus emblica can be used as a medicine or a fruit for eating, is listed in a catalogue of food and medicine by the Ministry of health, and is one of three health care plants appointed by the United nationality health organization to be popularized and planted worldwide. Modern scientific researches show that phyllanthus emblica has the pharmacological effects of resisting fatigue, oxidation, aging, atherosclerosis, blood sugar and blood fat, protecting liver, resisting bacteria and the like.
The initial taste of the phyllanthus emblica has obvious uncomfortable tastes such as acid, bitter and astringent taste, and the taste is sweet after entering the throat, so that fresh food is difficult to be accepted by consumers, in recent years, under the healthy consumption trend, the phyllanthus emblica and other small-sized fruits come out of circles successively, and the brand of tea beverage sequentially pushes out the phyllanthus emblica tea beverage, however, only the problems of how to remove bitter and astringent taste, preserve nutrition, increase functionality, portability and the like are solved, and the phyllanthus emblica fruit can be moved into the field of vision of the consumers of the masses.
At present, the fruit juice is prepared from the phyllanthus emblica mainly by utilizing the phyllanthus emblica fruit juice, the fruit residues are not fully utilized, and when the phyllanthus emblica fruit residues are processed and utilized, the utilization difficulty is increased because the phyllanthus emblica fruit residues contain bitter and astringent tastes, and when the phyllanthus emblica solid beverage rich in the original dietary fibers is prepared by utilizing the phyllanthus emblica fruit residues, the main purpose is to prepare the beverage rich in the dietary fibers, however, the biggest technical problem in the whole research of the bitter and astringent taste problems of the phyllanthus emblica fruit residues and the fruit juice is solved, so that the phyllanthus emblica solid beverage without bitter and astringent taste and good taste is especially necessary to be researched aiming at the bitter and astringent taste characteristics of the phyllanthus emblica fruits.
Disclosure of Invention
The invention solves the technical problems that the fruit residues and the fruit juice of the phyllanthus emblica in the prior art have great bitter taste and are difficult to process and utilize to prepare into solid beverage, and provides the phyllanthus emblica solid beverage rich in the original fruit dietary fiber and the preparation method thereof.
In order to solve the problems, the invention adopts the following technical scheme:
an phyllanthus emblica solid beverage rich in raw fruit dietary fibers and a preparation method thereof comprise the following steps:
s1: mature, fresh and pest-free phyllanthus emblica fruits are selected as raw materials, and are cleaned and dried for standby;
S2: grinding the skin and removing the astringency of the phyllanthus emblica fruits treated by the step S1;
s3: soaking the phyllanthus emblica subjected to the S2 treatment in saline water for deastringency treatment;
s4: washing and airing the phyllanthus emblica subjected to S3, adding water to break the wall and juice, and filtering and separating to obtain phyllanthus emblica juice and phyllanthus emblica pomace respectively;
s5: adding malic acid solution into the phyllanthus emblica fruit residue obtained in the step S4, uniformly stirring, carrying out ultrasonic treatment, drying and crushing to obtain phyllanthus emblica fruit residue powder;
s6: adding 2-4 times of acetic acid-sodium acetate buffer solution of the mass of the phyllanthus emblica fruit residue powder into the phyllanthus emblica fruit residue powder obtained in the step S5, cooling to room temperature after water bath is carried out for 1-2 hours in a water tank at 100+/-5 ℃, adding cellulose with the mass of 0.03-0.06% of the phyllanthus emblica fruit residue powder, reacting for 1-2 hours at 50+/-5 ℃, heating to 70-85 ℃ for reacting for 10-20 minutes, cooling to room temperature, adding papain with the mass of 0.06-0.09% of the phyllanthus emblica fruit residue powder, reacting for 0.5-1.0 hour at 50-60 ℃, cooling to room temperature after the reaction is finished, and adding ethanol with the mass of 3-4 times of the phyllanthus emblica fruit residue powder and precipitating at a concentration of 95wt% over night to obtain precipitate, namely the phyllanthus emblica soluble dietary fiber;
S7: precooling the phyllanthus emblica soluble dietary fiber obtained in the step S6, performing vacuum freeze drying, re-freezing and crushing to obtain phyllanthus emblica nanometer soluble dietary fiber powder;
s8: carrying out debitterizing treatment on the phyllanthus emblica fruit juice obtained in the step S4 by adopting an iron alginate-gelatin gel ball;
s9: filtering to remove the ferric alginate-gelatin gel balls in the S8, and collecting, regenerating and recycling; adding maltodextrin, beta-cyclodextrin, whey protein and sodium carboxymethylcellulose into the S8 phyllanthus emblica juice for homogenization, and sequentially carrying out vacuum concentration and vacuum freeze drying to obtain phyllanthus emblica fruit powder;
s10: mixing the phyllanthus emblica fruit powder prepared in the step S9 with the phyllanthus emblica nanometer soluble dietary fiber powder prepared in the step S7 according to the weight ratio of 7-8.5: 1, mixing evenly to obtain mixed powder, and then mixing 70-80 parts by weight of mixed powder, 19-27 parts by weight of auxiliary materials and 1-3 parts by weight of salt evenly to obtain the phyllanthus emblica solid beverage rich in the original fruit dietary fibers.
In S10, the auxiliary material is mainly one or a mixture of inulin, fructo-oligosaccharide and polydextrose.
Inulin belongs to one of soluble fibers, is soluble in water to form viscous gelatinous substances, and is helpful for improving the health of human digestive system, helping the growth of intestinal probiotics, regulating appetite, increasing satiety and promoting weight loss.
Fructo-oligosaccharide can increase the number of bifidobacteria in human intestinal tracts, regulate intestinal flora, regulate blood sugar, reduce the synthesis of fatty acid in human liver and realize the effects of reducing blood fat and cholesterol.
Polydextrose can improve food texture and mouthfeel, improve digestive tract health, provide a certain feeling of satiety, and help control body weight.
Further, in S3, the concentration of the brine is 3-6wt%; the acerbity removing treatment adopts a vacuum rolling and kneading machine to carry out intermittent rolling and kneading treatment, the vacuum degree of the vacuum rolling and kneading machine is-0.04 to-0.08 Mpa, the rolling and kneading time is 2-3 min, the intermittent time is 1-2 min, and the total working time is 50-100 min.
Further, in the step S5, the concentration of the malic acid solution is 0.3+/-0.1 wt%, and the addition amount of the malic acid solution is 10-20% of the weight of the phyllanthus emblica fruit residues; the ultrasonic treatment condition is that the ultrasonic power is 400-600W, the water temperature is 35+/-5 ℃, and the ultrasonic time is 20-30 min; the drying process is that the materials are dried in an oven at 55-60 ℃ for 24-48 hours.
Further, in S7, the conditions of the pre-cooling process are as follows: placing the mixture in a refrigerator at the temperature of between 60 ℃ below zero and 80 ℃ below zero for 12 to 24 hours or adopting liquid nitrogen for precooling treatment; the vacuum freeze drying condition is that the cold trap temperature is-45 to-50 ℃, and the drying is carried out for 24 to 36 hours; the condition of the re-freezing treatment is that the refrigerator is at the temperature of minus 60 ℃ to minus 80 ℃ for 12 to 24 hours or liquid nitrogen is adopted for freezing treatment; the crushing condition is that a high-energy nano impact mill is used for crushing for 10-15 hours, and the mass ratio of the zirconium balls to the phyllanthus emblica soluble dietary fibers in the high-energy nano impact mill is 4-6:1.
Further, in S9, the addition amount of the maltodextrin is 2.0 to 10.0wt%, the addition amount of the beta-cyclodextrin is 1.0 to 3.0wt%, the addition amount of the whey protein is 1.0 to 2.0wt%, and the addition amount of the sodium carboxymethyl cellulose is 0.5 to 1.0wt%.
In the step S2, the skin-grinding and astringent-removing treatment process is to put the phyllanthus emblica fruits into a roller brush skin-grinding machine for skin-grinding and astringent-removing treatment, wherein the skin-grinding time is 5-10 min.
Further, in S4, the addition amount of water is 10-30% of the weight of the phyllanthus emblica; the mesh number of the filtration is 80-120.
Further, in S8, the iron alginate-gelatin gel ball is prepared by the following method: mixing 2-6wt% sodium alginate aqueous solution and 2-6wt% gelatin aqueous solution according to the volume ratio of 9-6:1-4 to obtain mixed solution, adding distilled water with equal volume into the mixed solution, dripping the mixed solution mixed with distilled water into 25-50 mL ferric chloride solution with the concentration of 0.5-1.5wt% by using a 10mL medical injector when the mixed solution is uniformly mixed with distilled water and cooled to room temperature, immobilizing for 5-10 h, flushing residual inorganic salt by using distilled water, and balancing overnight at 4 ℃ to obtain the ferric alginate-gelatin gel ball with the radius of 1.0-1.5 mm.
Further, the regeneration treatment method of the iron alginate-gelatin gel ball comprises the following steps: 10g of the saturated and adsorbed ferric alginate-gelatin gel ball is placed in 20ml of 2wt% hydrochloric acid solution, stirred for 20-30 min, a large amount of clear water is used for cleaning the ferric alginate-gelatin gel ball, and then the ferric alginate-gelatin gel ball is placed in 0.5-1.5 wt% ferric chloride for solidification for 10-12 h, so that the regenerated ferric alginate-gelatin gel ball can be obtained, and the regenerated ferric alginate-gelatin gel ball can be continuously used for adsorbing and removing tannin.
Further, in S9, the vacuum concentration process is as follows: pre-cooling the homogenized phyllanthus emblica juice in a cold storage at 4-8 ℃ for 5-10 hours, pumping the pre-cooled phyllanthus emblica juice into a cold tank, sealing, starting refrigeration and stirring, cooling the phyllanthus emblica juice at-16 to-22 ℃ for 1.0-1.5 hours, separating ice cubes, and repeating the above operations to obtain phyllanthus emblica concentrated juice; the vacuum freeze drying condition is that the concentrated juice of the phyllanthus emblica is pre-cooled at the temperature of minus 18 ℃ to minus 28 ℃, the cold trap temperature is minus 40 ℃ to minus 50 ℃, the vacuum degree is 5 Pa to 10Pa, the concentrated juice is freeze dried for 4 h to 8h until the water content is 2wt percent to 5wt percent, and the dried material is crushed by a crusher to obtain phyllanthus emblica powder.
The invention also aims to protect the phyllanthus emblica solid beverage rich in the raw fruit dietary fibers, which is prepared by the preparation method of the phyllanthus emblica solid beverage rich in the raw fruit dietary fibers.
Compared with the prior art, the invention has the following beneficial effects:
(1) The phyllanthus emblica is rich in nutrition and has medicinal functions, but the fresh food has bad tastes such as acid, bitter and astringent, so that the fresh food is less, meanwhile, the fresh fruit is short in storage period and inconvenient to carry, and is generally processed and eaten, the phyllanthus emblica is processed into products such as phyllanthus emblica tea, preserved fruit, fruit vinegar, cans, fruit wine and beverages, the original flavor and nutrition components of the phyllanthus emblica are changed, and meanwhile, the residue after the phyllanthus emblica is squeezed is more than 10% and is mostly used as waste to be discarded, so that the resource is wasted.
(2) According to the method, the phyllanthus emblica is subjected to deastringency treatment by adopting a multistage method, firstly fresh fruits are subjected to roller grinding to remove phyllanthus emblica skin, secondly, the vacuum rolling technology is combined to accelerate salt water permeation, the bitter taste of the original fruits is removed, then the phyllanthus emblica pomace is subjected to ultrasonic decomposition to remove bitter and astringent taste by adopting malic acid, the prior art shows that tannin substances are easily dissolved in glycerol, water and ethanol and are most easily dissolved in the glycerol, so that tannins are extracted by using the glycerol commonly in the field. Therefore, the inventors believe that the solvent having good tannin removal effect is not necessarily suitable for the preparation of the dietary fiber enriched solid beverage of the present invention. According to the invention, phyllanthus emblica is required to be crushed into powder rich in dietary fibers after deastringency treatment and is used for preparing solid beverage, so that tannin is removed, the influence of the tannin on the dietary fiber solid beverage is considered, if the treatment process is improper, the loss of nutrients is caused, the contents of water-soluble dietary fibers and insoluble dietary fibers are influenced, the content of the dietary fibers is reduced, and according to research, compared with other acids, malic acid is the softest to the fruit residue fibers, so that the content of the dietary fibers can be reserved maximally on the basis of the effect of removing bitter and astringent substances, the effect of relaxing the bowels is the best, and the health care value is the highest. The phyllanthus emblica juice adopts the iron alginate-gelatin gel balls to remove tannins, reduces the bitter taste of phyllanthus emblica juice, and has a plurality of reactive groups and active sites in the molecular structure, so that the phyllanthus emblica juice can be combined with proteins, polysaccharides, nonionic surfactants, metal ions (especially heavy metal salts) to generate precipitates, and can be removed by complexing the iron alginate-gelatin gel balls. The phyllanthus emblica solid beverage prepared by the method has good taste through multistage deastringency treatment of phyllanthus emblica.
(3) The tannin is removed from the phyllanthus emblica juice by adopting the iron alginate-gelatin gel balls, and the iron alginate-gelatin gel balls can be recycled for multiple times, so that the operation is convenient, and the production cost of enterprises is reduced.
(4) According to the invention, the phyllanthus emblica is juiced, then the residue after the phyllanthus emblica is juiced is used for extracting the soluble dietary fiber, so that the utilization rate of the whole phyllanthus emblica is remarkably improved, and the nano soluble dietary fiber powder prepared by high-energy nano impact grinding is used, so that the solubility of the dietary fiber and the utilization rate of human intestinal tracts are improved.
(5) Beta-cyclodextrin and maltodextrin are used as a drying aid to accelerate the drying of phyllanthus emblica fruit powder, flavonoids, tannins and the like of phyllanthus emblica juice can be embedded and shielded to form an embedded compound, the bitter taste of the juice is removed, the taste and clarity of the juice are improved, meanwhile, the maltodextrin also has good solubility and moisture resistance, and the high Wen Buyi is brown, so that the powder product is stored. Whey protein and sodium carboxymethyl cellulose are used as a stabilizer, so that the solubility stability of the phyllanthus emblica fruit powder can be improved, the surface tension between the whey protein and materials can be reduced in the drying process, and disulfide bonds can be formed between beta-lactoglobulin, so that the whey protein and the sodium carboxymethyl cellulose are crosslinked into a compact network structure, and the phyllanthus emblica fruit powder has good embedding effect and protection effect.
(6) The method for preparing the phyllanthus emblica fruit powder by adopting the vacuum concentration and vacuum freeze drying method avoids damage of high-temperature spray drying treatment to heat-sensitive nutrient components and flavor components of phyllanthus emblica fruits, and meanwhile, the method has shorter time, higher efficiency and lower cost than vacuum freeze drying.
(7) The phyllanthus emblica solid beverage adopts inulin, fructo-oligosaccharide, polydextrose and the like as auxiliary materials, and the phyllanthus emblica solid beverage belongs to soluble fibers, is beneficial to improving the health of the human digestive system, helps the growth of intestinal probiotics, improves the health of the digestive tract, regulates appetite, increases satiety, promotes weight loss, can regulate blood sugar, reduces the synthesis of fatty acid in the liver of the human body, and realizes the effects of reducing blood fat and cholesterol.
(8) The phyllanthus emblica solid beverage rich in the original fruit dietary fibers, which is prepared by the invention, belongs to high-fiber health food, develops a new product for processing phyllanthus emblica, has simple and convenient preparation technology, and can realize industrialized production.
Detailed Description
The invention is further illustrated by the following examples and experiments.
Example 1:
an phyllanthus emblica solid beverage rich in raw fruit dietary fibers and a preparation method thereof comprise the following steps:
s1: mature, fresh and pest-free phyllanthus emblica fruits are selected as raw materials, and are cleaned and dried for standby;
S2: putting the phyllanthus emblica fruits treated in the step S1 into a roller brush skin-grinding machine for skin-grinding and astringent-removing treatment, wherein the skin-grinding time is 10min;
s3: soaking the phyllanthus emblica subjected to S2 treatment in 6wt% saline water for deastringency treatment; the acerbity removing treatment adopts a vacuum rolling and kneading machine to carry out intermittent rolling and kneading treatment, wherein the vacuum degree of the vacuum rolling and kneading machine is-0.08 Mpa, the rolling and kneading time is 3min, the intermittent time is 2min, and the total working time is 100min; intermittent rolling and kneading treatment is carried out by a vacuum rolling and kneading machine, so that the penetration of brine is accelerated, and the brine pickling time is shortened;
s4: washing and airing the phyllanthus emblica subjected to S3, adding water accounting for 30% of the weight of the phyllanthus emblica, breaking wall and juicing, and filtering and separating by 120 meshes to obtain phyllanthus emblica juice and phyllanthus emblica pomace respectively;
s5: adding malic acid solution with the concentration of 0.4wt% into the phyllanthus emblica fruit residue obtained in the step S4, wherein the addition amount of the malic acid solution is 20% of the weight of the phyllanthus emblica fruit residue, uniformly stirring, then placing the phyllanthus emblica fruit residue in ultrasonic waves for reaction for 30min, wherein the ultrasonic waves have the condition of ultrasonic power of 600W, the water temperature of 40 ℃, then drying in a 60 ℃ oven for 48h, and crushing after drying, thus obtaining phyllanthus emblica fruit residue powder;
s6: adding acetic acid-sodium acetate buffer solution with the mass of 4 times of the phyllanthus emblica fruit residue powder into the phyllanthus emblica fruit residue powder obtained in the step S5, cooling to room temperature after water bath for 2 hours in a water tank with the temperature of 105 ℃, adding cellulase with the mass of 0.06% of the phyllanthus emblica fruit residue powder, reacting for 2 hours at the temperature of 55 ℃, heating to the temperature of 85 ℃, reacting for 20 minutes, cooling to room temperature, adding papain with the mass of 0.09% of the phyllanthus emblica fruit residue powder, reacting for 1.0 hour at the temperature of 60 ℃, cooling to room temperature after the reaction is finished, adding ethanol with the mass of 4 times of the phyllanthus emblica fruit residue powder and precipitating at the concentration of 95wt% for overnight, wherein the obtained precipitate is the phyllanthus emblica soluble dietary fiber;
S7: precooling the phyllanthus emblica soluble dietary fiber obtained in the step S6, performing vacuum freeze drying, re-freezing and crushing to obtain phyllanthus emblica nanometer soluble dietary fiber powder; wherein, the conditions of the pre-cooling treatment are as follows: placing in a refrigerator at-80deg.C for 24 hr; vacuum freeze drying at-50deg.C for 36 hr; the condition of the secondary freezing treatment is that the refrigerator is at the temperature of minus 80 ℃ for 24 hours; the crushing condition is that a high-energy nano impact mill is utilized for crushing for 15 hours, wherein the mass ratio of zirconium balls to phyllanthus emblica soluble dietary fibers in the high-energy nano impact mill is 6:1;
s8: carrying out debitterizing treatment on the phyllanthus emblica fruit juice obtained in the step S4 by adopting an iron alginate-gelatin gel ball; the iron alginate-gelatin gel ball is prepared by the following method: mixing 6wt% of sodium alginate aqueous solution and 6wt% of gelatin aqueous solution according to the volume ratio of 6:4 to obtain a mixed solution, adding distilled water with the same volume into the mixed solution, dripping the mixed solution mixed with distilled water into 50mL of ferric chloride solution with the concentration of 1.5wt% by using a 10mL medical injector when the mixed solution is uniformly mixed with the distilled water and cooled to room temperature, fixing for 10 hours, flushing residual inorganic salt by using distilled water, and balancing at 4 ℃ overnight to obtain the ferric alginate-gelatin gel balls;
S9: filtering to remove the ferric alginate-gelatin gel balls in the S8, and collecting, regenerating and recycling; based on the mass of the phyllanthus emblica, 10.0wt% of maltodextrin, 3.0wt% of beta-cyclodextrin, 2.0wt% of whey protein and 1.0wt% of sodium carboxymethylcellulose are added into the S8 phyllanthus emblica juice for homogenization, and vacuum concentration and vacuum freeze drying are sequentially carried out to obtain phyllanthus emblica fruit powder; wherein, the vacuum concentration process is as follows: pre-cooling the homogenized phyllanthus emblica juice in a cold storage at 8 ℃ for 10 hours, pumping the pre-cooled phyllanthus emblica juice into a cold tank, sealing, starting refrigeration and stirring, cooling the phyllanthus emblica juice at-22 ℃ for 1.5 hours, separating ice cubes, and repeating the above operations to obtain phyllanthus emblica concentrated juice; the vacuum freeze drying condition is that the concentrated juice of the phyllanthus emblica is pre-cooled at the temperature of minus 28 ℃, the cold trap temperature is minus 50 ℃, the vacuum degree is 10Pa, the concentrated juice is freeze dried for 8 hours until the water content is 5 weight percent to obtain a dried material, and the dried material is crushed by a crusher to obtain phyllanthus emblica fruit powder; the regeneration treatment method of the iron alginate-gelatin gel ball comprises the following steps: 10g of the saturated and adsorbed iron alginate-gelatin gel ball is placed in 20ml of 2wt% hydrochloric acid solution, stirred for 30min, a large amount of clear water is used for cleaning the iron alginate-gelatin gel ball, and then the iron alginate-gelatin gel ball is placed in 1.5wt% ferric chloride for curing for 12h to obtain regenerated iron alginate-gelatin gel ball, and the regenerated iron alginate-gelatin gel ball can be continuously used for adsorbing and removing tannin;
S10: mixing the phyllanthus emblica fruit powder prepared in the step S9 with the phyllanthus emblica nanometer soluble dietary fiber powder prepared in the step S7 according to the weight ratio of 7-8.5: 1, mixing uniformly to obtain mixed powder, and then mixing 80 parts by weight of mixed powder, 27 parts by weight of auxiliary materials and 3 parts by weight of salt uniformly to obtain the phyllanthus emblica solid beverage rich in the original fruit dietary fibers. Wherein the auxiliary material consists of inulin, fructo-oligosaccharide and polydextrose in equal mass ratio.
Example 2:
an phyllanthus emblica solid beverage rich in raw fruit dietary fibers and a preparation method thereof comprise the following steps:
s1: mature, fresh and pest-free phyllanthus emblica fruits are selected as raw materials, and are cleaned and dried for standby;
s2: putting the phyllanthus emblica fruits treated by the S1 into a roller brush skin-grinding machine for skin-grinding and astringent-removing treatment, wherein the skin-grinding time is 5-10 min;
s3: soaking the phyllanthus emblica subjected to S2 treatment in 3wt% saline water for deastringency treatment; the acerbity removing treatment adopts a vacuum rolling and kneading machine to carry out intermittent rolling and kneading treatment, wherein the vacuum degree of the vacuum rolling and kneading machine is-0.04 Mpa, the rolling and kneading time is 2min, the intermittent time is 1min, and the total working time is 50min; intermittent rolling and kneading treatment is carried out by a vacuum rolling and kneading machine, so that the penetration of brine is accelerated, and the brine pickling time is shortened;
S4: washing and airing the phyllanthus emblica subjected to S3, adding water accounting for 10% of the weight of the phyllanthus emblica, breaking wall and juicing, and filtering and separating by 80 meshes to obtain phyllanthus emblica juice and phyllanthus emblica pomace respectively;
s5: adding malic acid solution with the concentration of 0.2 weight percent into the phyllanthus emblica fruit residue obtained in the step S4, wherein the addition amount of the malic acid solution is 10 weight percent of the phyllanthus emblica fruit residue, uniformly stirring, then placing the phyllanthus emblica fruit residue in ultrasonic waves for reaction for 20min, wherein the condition of the ultrasonic waves is that the ultrasonic power is 400W, the water temperature is 30 ℃, then drying the phyllanthus emblica fruit residue in a 55 ℃ oven for 24 hours, and crushing the phyllanthus emblica fruit residue powder after drying;
s6: adding acetic acid-sodium acetate buffer solution with the mass of 2 times of the phyllanthus emblica fruit residue powder into the phyllanthus emblica fruit residue powder obtained in the step S5, cooling to room temperature after water bath for 1h in a water tank with the temperature of 95 ℃, adding cellulase with the mass of 0.03% of the phyllanthus emblica fruit residue powder, reacting for 1h at 50+/-5 ℃, heating to 70 ℃, reacting for 10min, cooling to room temperature, adding papain with the mass of 0.06% of the phyllanthus emblica fruit residue powder, reacting for 0.5h at 50 ℃, cooling to room temperature after the reaction is finished, and adding ethanol with the mass of 3 times of the phyllanthus emblica fruit residue powder and having the concentration of 95wt% for overnight precipitation, wherein the obtained precipitate is the phyllanthus emblica fruit soluble dietary fiber;
S7: precooling the phyllanthus emblica soluble dietary fiber obtained in the step S6, performing vacuum freeze drying, re-freezing and crushing to obtain phyllanthus emblica nanometer soluble dietary fiber powder; wherein, the conditions of the pre-cooling treatment are as follows: placing in a refrigerator at-60deg.C for 12 hr; vacuum freeze drying at-45deg.C for 24 hr; the condition of the secondary freezing treatment is that the refrigerator is at the temperature of minus 60 ℃ for 12 hours; the crushing condition is that a high-energy nano impact mill is utilized for crushing for 10 hours, wherein the mass ratio of zirconium balls to phyllanthus emblica soluble dietary fibers in the high-energy nano impact mill is 4:1;
s8: carrying out debitterizing treatment on the phyllanthus emblica fruit juice obtained in the step S4 by adopting an iron alginate-gelatin gel ball; the iron alginate-gelatin gel ball is prepared by the following method: mixing 2wt% of sodium alginate aqueous solution and 2wt% of gelatin aqueous solution according to the volume ratio of 9:1 to obtain a mixed solution, adding distilled water with the same volume into the mixed solution, dripping the mixed solution mixed with distilled water into 25mL of ferric chloride solution with the concentration of 0.5wt% by using a 10mL medical injector when the mixed solution is uniformly mixed with the distilled water and cooled to room temperature, fixing for 5 hours, flushing residual inorganic salt by using distilled water, and balancing at 4 ℃ overnight to obtain the ferric alginate-gelatin gel balls with the radius of 1.0-1.5 mm;
S9: filtering to remove the ferric alginate-gelatin gel balls in the S8, and collecting, regenerating and recycling; based on the mass of the phyllanthus emblica, adding 2.0wt% of maltodextrin, 1.0wt% of beta-cyclodextrin, 1.0wt% of whey protein and 0.5wt% of sodium carboxymethyl cellulose into the S8 phyllanthus emblica juice for homogenizing, and sequentially carrying out vacuum concentration and vacuum freeze drying to obtain phyllanthus emblica fruit powder; wherein, the vacuum concentration process is as follows: pre-cooling the homogenized phyllanthus emblica juice in a cold storage at 4 ℃ for 5 hours, pumping the pre-cooled phyllanthus emblica juice into a cold tank, sealing, starting refrigeration and stirring, cooling the phyllanthus emblica juice at-16 ℃ for 1.0 hour, separating ice cubes, and repeating the above operations to obtain phyllanthus emblica concentrated juice; the vacuum freeze drying condition is that the concentrated juice of the phyllanthus emblica is pre-cooled at the temperature of minus 18 ℃, the cold trap temperature is minus 40 ℃, the vacuum degree is 5Pa, the concentrated juice is freeze dried for 4 hours until the water content is 2 weight percent to obtain a dried material, and the dried material is crushed by a crusher to obtain phyllanthus emblica fruit powder; the regeneration treatment method of the iron alginate-gelatin gel ball comprises the following steps: 10g of the saturated and adsorbed iron alginate-gelatin gel ball is placed in 20ml of 2wt% hydrochloric acid solution, stirred for 20min, a large amount of clear water is used for cleaning the iron alginate-gelatin gel ball, and then the iron alginate-gelatin gel ball is placed in 0.5wt% ferric chloride for curing for 10h to obtain regenerated iron alginate-gelatin gel ball, and the regenerated iron alginate-gelatin gel ball can be continuously used for adsorbing and removing tannin;
S10: mixing the phyllanthus emblica fruit powder prepared in the step S9 with the phyllanthus emblica nanometer soluble dietary fiber powder prepared in the step S7 according to the weight ratio of 7-8.5: 1, mixing uniformly to obtain mixed powder, and then mixing 70 parts of mixed powder, 19 parts of auxiliary materials and 1 part of salt uniformly according to parts by weight to obtain the phyllanthus emblica solid beverage rich in the original fruit dietary fibers. Wherein the adjuvant is inulin.
Example 3:
an phyllanthus emblica solid beverage rich in raw fruit dietary fibers and a preparation method thereof comprise the following steps:
s1: mature, fresh and pest-free phyllanthus emblica fruits are selected as raw materials, and are cleaned and dried for standby;
s2: putting the phyllanthus emblica fruits treated by the S1 into a roller brush skin-grinding machine for skin-grinding and astringent-removing treatment, wherein the skin-grinding time is 5-10 min;
s3: soaking the phyllanthus emblica subjected to S2 treatment in 5wt% saline water for deastringency treatment; the acerbity removing treatment adopts a vacuum rolling and kneading machine to carry out intermittent rolling and kneading treatment, wherein the vacuum degree of the vacuum rolling and kneading machine is-0.06 Mpa, the rolling and kneading time is 3min, the intermittent time is 2min, and the total working time is 90min; intermittent rolling and kneading treatment is carried out by a vacuum rolling and kneading machine, so that the penetration of brine is accelerated, and the brine pickling time is shortened;
s4: washing and airing the phyllanthus emblica subjected to S3, adding water accounting for 20% of the weight of the phyllanthus emblica, breaking wall and juicing, and filtering and separating by 100 meshes to obtain phyllanthus emblica juice and phyllanthus emblica pomace respectively;
S5: adding malic acid solution with the concentration of 0.3 weight percent into the phyllanthus emblica fruit residue obtained in the step S4, wherein the addition amount of the malic acid solution is 15 weight percent of the phyllanthus emblica fruit residue, uniformly stirring, then placing the phyllanthus emblica fruit residue in ultrasonic waves for reaction for 25min, wherein the ultrasonic waves have the condition of ultrasonic power of 500W, the water temperature is 35 ℃, then drying the phyllanthus emblica fruit residue in a 58 ℃ oven for 40h, and crushing the phyllanthus emblica fruit residue powder after drying;
s6: adding acetic acid-sodium acetate buffer solution with the mass of 3 times of the phyllanthus emblica fruit residue powder into the phyllanthus emblica fruit residue powder obtained in the step S5, cooling to room temperature after water bath for 1h in a water tank with the temperature of 100 ℃, adding cellulase with the mass of 0.04% of the phyllanthus emblica fruit residue powder, reacting for 2h at 50 ℃, heating to 80 ℃ for 15min, cooling to room temperature, adding papain with the mass of 0.08% of the phyllanthus emblica fruit residue powder, reacting for 0.8h at 55 ℃, cooling to room temperature after the reaction is finished, and adding ethanol with the mass of 4 times of the phyllanthus emblica fruit residue powder and having the concentration of 95wt% for overnight precipitation, wherein the obtained precipitate is the phyllanthus emblica soluble dietary fiber;
s7: precooling the phyllanthus emblica soluble dietary fiber obtained in the step S6, performing vacuum freeze drying, re-freezing and crushing to obtain phyllanthus emblica nanometer soluble dietary fiber powder; wherein, the conditions of the pre-cooling treatment are as follows: placing in a refrigerator at-70deg.C for 20h; vacuum freeze drying at-48 deg.c for 30 hr; the condition of the secondary freezing treatment is that the refrigerator is at the temperature of-70 ℃ for 12 to 24 hours; the crushing condition is that a high-energy nano impact mill is utilized for crushing for 12 hours, wherein the mass ratio of zirconium balls to phyllanthus emblica soluble dietary fibers in the high-energy nano impact mill is 5:1;
S8: carrying out debitterizing treatment on the phyllanthus emblica fruit juice obtained in the step S4 by adopting an iron alginate-gelatin gel ball; the iron alginate-gelatin gel ball is prepared by the following method: mixing 5wt% of sodium alginate aqueous solution and 5wt% of gelatin aqueous solution according to the volume ratio of 7:2 to obtain a mixed solution, adding distilled water with the same volume into the mixed solution, dripping the mixed solution mixed with distilled water into 30mL of ferric chloride solution with the concentration of 1.0wt% by using a 10mL medical injector when the mixed solution is uniformly mixed with the distilled water and cooled to room temperature, fixing for 8 hours, flushing residual inorganic salt by using distilled water, and balancing at 4 ℃ overnight to obtain the ferric alginate-gelatin gel balls with the radius of 1.0-1.5 mm;
s9: filtering to remove the ferric alginate-gelatin gel balls in the S8, and collecting, regenerating and recycling; based on the mass of the phyllanthus emblica, 8.0wt% of maltodextrin, 2.0wt% of beta-cyclodextrin, 1.5wt% of whey protein and 0.8wt% of sodium carboxymethyl cellulose are added into the S8 phyllanthus emblica juice for homogenization, and vacuum concentration and vacuum freeze drying are sequentially carried out to obtain phyllanthus emblica fruit powder; wherein, the vacuum concentration process is as follows: pre-cooling the homogenized phyllanthus emblica juice in a cold storage at 6 ℃ for 8 hours, pumping the pre-cooled phyllanthus emblica juice into a cold tank, sealing, starting refrigeration and stirring, cooling the phyllanthus emblica juice at-20 ℃ for 1.2 hours, separating ice cubes, and repeating the above operations to obtain phyllanthus emblica concentrated juice; the vacuum freeze drying condition is that the concentrated juice of the phyllanthus emblica is pre-cooled at the temperature of minus 20 ℃, the cold trap temperature is minus 45 ℃, the vacuum degree is 8Pa, the concentrated juice is freeze dried for 6 hours until the water content is 3 weight percent to obtain a dried material, and the dried material is crushed by a crusher to obtain phyllanthus emblica fruit powder; the regeneration treatment method of the iron alginate-gelatin gel ball comprises the following steps: 10g of the saturated and adsorbed iron alginate-gelatin gel ball is placed in 20ml of 2wt% hydrochloric acid solution, stirred for 25min, a large amount of clear water is used for cleaning the iron alginate-gelatin gel ball, and then the iron alginate-gelatin gel ball is placed in 1.0wt% ferric chloride for curing for 11h to obtain regenerated iron alginate-gelatin gel ball, and the regenerated iron alginate-gelatin gel ball can be continuously used for adsorbing and removing tannin;
S10: mixing the phyllanthus emblica fruit powder prepared in the step S9 with the phyllanthus emblica nanometer soluble dietary fiber powder prepared in the step S7 according to the weight ratio of 8.0:1, mixing uniformly to obtain mixed powder, and then mixing 75 parts of mixed powder, 20 parts of auxiliary materials and 2 parts of salt uniformly according to parts by weight to obtain the phyllanthus emblica solid beverage rich in the original fruit dietary fibers. Wherein the auxiliary material consists of fructo-oligosaccharide and polydextrose in equal mass ratio.
Example 4
A preparation method of phyllanthus emblica solid beverage rich in raw fruit dietary fibers basically corresponds to the preparation method in the embodiment 1, wherein in the step S7, precooling treatment and refreezing are carried out by liquid nitrogen, the temperature of the liquid nitrogen is-195.8 ℃, the precooling time is 5min, and the refreezing time is 5min.
In order to illustrate the technical effects of the present invention, the present invention also makes the following comparison:
control group 1
A preparation method of fructus Phyllanthi solid beverage rich in crude fruit dietary fiber is basically the same as that of example 1, except that S2 is omitted.
Control group 2
A preparation method of fructus Phyllanthi solid beverage rich in crude fruit dietary fiber is basically the same as that of example 1, except that step S3 is omitted.
Control group 3
A preparation method of an phyllanthus emblica solid beverage rich in raw fruit dietary fibers basically corresponds to the preparation method in the embodiment 1, and is different in that malic acid addition and ultrasonic treatment are not performed in the step S5, and phyllanthus emblica fruit powder is obtained by directly drying and crushing.
Control group 4
A preparation method of an phyllanthus emblica solid beverage rich in raw fruit dietary fibers, which has the preparation steps basically identical to those of the example 1, is different in that the filtration step of the iron alginate-gelatin gel balls in the step S8 and the step S9 is omitted.
Control group 5
A method for preparing an phyllanthus emblica solid beverage rich in raw fruit dietary fibers, the preparation steps of which are basically the same as those of example 1, except that maltodextrin, beta-cyclodextrin and whey protein are not added in step S9.
Control group 6
A method for preparing an phyllanthus emblica solid beverage rich in raw fruit dietary fibers, the preparation steps of which are basically the same as those of example 1, except that malic acid is replaced with tartaric acid in step S5.
Control group 7
A method for preparing an phyllanthus emblica solid beverage rich in raw fruit dietary fibers, the preparation steps of which are basically the same as those of example 1, except that in step S5, malic acid is replaced with citric acid.
Control group 8
A preparation method of an phyllanthus emblica solid beverage rich in raw fruit dietary fibers is basically the same as that of example 1, except that S8 and S9 are not treated by iron alginate-gelatin gel balls, but are treated by iron alginate gel balls. Wherein, the iron alginate gel ball is prepared by the following method: adding distilled water with the same volume into 5wt% sodium alginate aqueous solution, after the sodium alginate aqueous solution and the distilled water are uniformly mixed and cooled to room temperature, dripping the mixed solution mixed with the distilled water into 30mL of ferric chloride solution with the concentration of 1.0wt% by using a 10mL medical injector, fixing for 10 hours, flushing by using the distilled water, and balancing at the temperature of 4 ℃ overnight to obtain the ferric alginate gel ball.
Control group 9
A preparation method of an phyllanthus emblica solid beverage rich in raw fruit dietary fibers is basically the same as that of example 1, except that S8 and S9 are not treated by iron alginate-gelatin gel balls, but are treated by iron alginate-calcium carbonate gel balls. Wherein, the iron alginate-calcium carbonate gel ball is prepared by the following method: mixing 5wt% of sodium alginate aqueous solution and 8wt% of calcium carbonate-water mixed solution in an equal volume ratio to obtain mixed solution, adding equal volume of distilled water into the mixed solution, dropwise adding the mixed solution mixed with distilled water into 30mL of 1.0wt% ferric chloride solution by using a 10mL medical injector when the mixed solution is uniformly mixed with the distilled water and cooled to room temperature, fixing for 10 hours, flushing residual inorganic salt by using distilled water, and balancing at 4 ℃ overnight to obtain the ferric alginate-calcium carbonate gel balls.
And (I) a comparative experiment of the deastringency performance.
The experimental method comprises the following steps: the solid beverage of phyllanthus emblica prepared in examples 1-4 and control groups 1-9 were subjected to tannin removal rate measurement and sensory index evaluation respectively, and the sensory evaluation method comprises the following steps: respectively taking 10g of the product, adding 200mL of warm water at about 50 ℃, stirring uniformly, and drinking. The taste of the solid beverage of phyllanthus emblica prepared in examples 1-4 and control groups 1-9 was evaluated by 20 persons of choice food professionals, and the results are shown in Table 1.
The method for measuring the tannin removal rate comprises the following steps: 1. preparation of standard solution: accurately weighing 0.5g of tannin standard substance, dissolving with distilled water to constant volume into 50mL volumetric flask to obtain tannin standard solution with concentration of 10 mg/mL. Accurately sucking tannin standard solution 0, 1.0, 2.0, 3.0, 4.0 and 5.0mL, respectively adding distilled water 6.0, 5.0, 4.0, 3.0, 2.0 and 1.0mL, sodium tungstate-sodium molybdate mixed solution 1.0mL and Na 3.0mL 2 CO 3 The solution was developed, left for 1h, and absorbance was measured at 765nm, with a standard curve of 0.0mg/L as a blank. The tannin standard curve regression equation is y=99.85x-0.178 (R 2 =0.996), where y is tannin concentration (mg/mL), x is absorbance; 2. determination of sample tannin content: the tannin content in the fresh phyllanthus emblica fruit and the solid phyllanthus emblica beverage prepared by examples 1-4 and control groups 1-9 are respectively measured according to the sodium tungstate-sodium molybdate color development method.
Wherein: q is tannin removal rate,%; y is 1 Is the tannin content of fresh phyllanthus emblica, mg/mL; y is 2 The solid beverage of Phyllanthus Emblica fruit prepared for examples 1-4 and control groups 1-9 contains tannin in mg/mL.
The experimental results are shown in table 1.
TABLE 1
Tannin removal rate (%) Mouthfeel of the brewed beverage
Example 1 87.82 Almost no bitter taste
Example 2 86.93 Almost no bitter taste
Example 3 86.16 Almost no bitter taste
Example 4 87.47 Almost no bitter taste
Control group 1 61.80 The bitter and astringent taste is obvious
Control group 2 70.25 Slightly bitter and astringent taste
Control group 3 48.91 The bitter and astringent taste is obvious
Control group 4 36.15 Has prominent bitter and astringent taste
Control group 5 71.26 Slightly bitter and astringent taste
Control group 6 83.15 Slightly bitter and astringent taste
Control group 7 84.58 Slightly bitter and astringent taste
Control group 8 85.60 Slightly bitter and astringent taste
Control group 9 84.16 Slightly bitter and astringent taste
As shown in Table 1, the tannin removal rates of examples 1-4 are all 86% or more, the tannin removal rate of the control group 4 is 36.15%, and the process of the maximum effect on the removal of the astringency of phyllanthus emblica is shown to be the combined deastringency treatment of malic acid and ultrasonic waves, and the comparison of example 1 with the control group 1, the control group 2, the control group 4 and the control group 5 shows that each link in the multistage debittering can play a certain debittering effect, but the effect is poor due to the adoption of a single process. In contrast, as is clear from example 1, control 6 and control 7, citric acid and tartaric acid also had superior debittering effects, but the removal effect of tannins using malic acid was better than that of citric acid and tartaric acid. As can be seen from the comparison of the example 1 with the control group 8 and the control group 9, compared with different gel spheres, the iron alginate-gelatin gel spheres prepared by the application have better tannin adsorption effect.
And (II) sensory evaluation comparison experiment.
The experimental method comprises the following steps: the solid beverage of phyllanthus emblica prepared in examples 1-4 and control groups 1-9 are respectively subjected to sensory index evaluation, wherein the sensory evaluation method comprises the following steps: respectively taking 10g of the product, adding 200mL of warm water at about 50 ℃, uniformly stirring, and eating. The food professionals 20 were selected for product evaluation, the sensory scoring criteria are shown in table 2 and the results are shown in table 3.
TABLE 2 sensory evaluation criteria
TABLE 3 sensory evaluation results
As shown in Table 3, the obtained solid beverage of examples 1-4 has the highest score of 92 min or more, which indicates that the solid beverage of fructus Phyllanthi rich in dietary fiber of the application has good color, taste, smell and tissue state. As can be seen from the comparison of the example 1 and the control groups 1-5, the differences in scores of the colors, the flavors, the odors and the tissue states are the largest, which means that the steps S2, S3, S5, S8 and S9 of the application have the largest influence on the flavors of the phyllanthus emblica fruits, and the flavors of the phyllanthus emblica fruits after the steps S2, S3, S5, S8 and S9 are greatly improved. As can be seen from the comparison between the control group 6 and the control group 7 in example 1, the sensory scores of the control group 6 and the control group 7 can reach 87.3 and 89.3, and the control group 6 and the control group 7 also have better food sensory scores, and the scores on the taste are better than those of other control effects, and the scores of the control group 6 and the control group 7 are still lower than those of the example 1, so that tartaric acid and citric acid have debittering effects to a certain extent, but malic acid has good effects. As is clear from the comparison between the comparison group 8 and the comparison group 9 in example 1, the iron alginate gel balls and the iron alginate-calcium carbonate gel balls have certain effect of removing bitter taste, but the sensory scores of the taste are still not as good as those of the comparison in example 1, which shows that the iron alginate-gelatin gel balls prepared by the application have better effect of removing tannins, and the comparison shows that the fragrance sensory scores of the comparison group 8 and the comparison group 9 are much lower than those of the comparison in example 1, especially the iron alginate gel balls of the comparison group 8 are much lower than those of the comparison in example 1, probably because the adsorption effect of the iron alginate gel balls is good and the fragrance substances are adsorbed and removed, so the fragrance scores are low.
(III) hypolipidemic function study
The animal experiment method comprises the following steps: 220 male Kunming mice were randomly divided into a blank control group, a model control group, examples 1-4, control groups 1-9, 20 animals each, each fed in a single cage. The blank control group is fed with common feed, the model control group is fed with high-fat feed, the mice in the examples 1-4 and the control group 1-9 are fed with high-fat feed, 20mL/kg of the phyllanthus emblica solid drink rich in the raw fruit dietary fibers (prepared by adopting purified water according to the mass ratio of 1:20) prepared in the examples 1-4 and the control group 1-9 is simultaneously fed with purified water, the blank control group and the model control group are fed with purified water in the same way, after the blank control group and the model control group are fed for 30 days according to the method, a constipation model of the mice is established, and whole blood is taken from eyeballs of each group of mice to measure serum Total Cholesterol (TC), serum Triglyceride (TG), serum high-density lipoprotein (HDL-C), serum low-density lipoprotein (LDL-C) and Arteriosclerosis Index (AI).
TABLE 4 Table 4
As can be seen from Table 4, after 30d continuous feeding, TC, LDL-C levels and arteriosclerosis indexes of the serum of mice in the model control group are obviously improved, HDL-C levels are obviously reduced, however, after the mice in the examples 1-4 and the mice in the control group 1-9 are fed with the phyllanthus emblica solid drink rich in the original fruit dietary fibers, the effects on reducing TC, TG, LDLC of the serum of the mice and improving HDL-C contents in the serum are certain, wherein each blood lipid index of the mice in the examples 1-4 with the best effect is superior to that of other groups, and therefore, compared with other preparation methods, the phyllanthus emblica solid drink rich in the original fruit dietary fibers prepared by the invention has obvious blood lipid reducing effect.
(IV) study of laxative function
The animal experiment method comprises the following steps: 220 male Kunming mice were randomly divided into a blank control group, a model control group, examples 1-4, control groups 1-9, 20 animals each, each fed in a single cage. In addition to common feed, mice in the examples 1-4 and the control groups 1-9 are also fed with the phyllanthus emblica solid drink (prepared by pure water according to the mass ratio of 1:20) which is rich in the raw fruit dietary fibers and is prepared in the examples 1-4 and the control groups 1-9, 20mL/kg of the phyllanthus emblica solid drink is prepared by the same way, and pure water is added to the blank control group and the model control group in the same volume. After 7d of phyllanthus emblica solid drink rich in raw fruit dietary fibers is fed, the compound diphenoxylate (10 mg/kg) is fed to the stomach in examples 1-4, control groups 1-9 and model control groups, the feeding volume is 10mL/kg, and a mice constipation model is built by the blank control group with purified water of the same volume; after 30min of compound diphenoxylate administration, the mice were fed with normal drinking water, and the body weight before and after each experiment was recorded, and the total number and weight of bowel movements were recorded within 6 h.
TABLE 5
As can be seen from the animal experiment results in Table 5, the model control group has significantly prolonged defecation time, significantly reduced number of stool particles and weight within 6 hours, compared with the blank control group, indicating successful establishment of the constipation model of the mice. Compared with the model control group and the blank control group, the weights of the experimental powders of the mice in the examples 1-4 and the control groups 1-9 are reduced, the defecation time is advanced, and the number and the weight of the defecation particles are increased within 6 hours, so that the phyllanthus emblica solid beverage rich in the original fruit dietary fibers can be judged to have a good bowel relaxing function, wherein the products in the examples 1-4 have the best effect, and the phyllanthus emblica solid beverage rich in the original fruit dietary fibers has the bowel relaxing and weight losing functions. As can be seen from the comparison of the data of example 1 with the data of control 6 and control 7, the first bowel movement time of control 6 and control 7 was longer than that of example 1 and the bowel movement amount in 6h and the bowel movement weight in 6h were both less effective than that of example 1, indicating that the bowel movement effects of control 6 and control 7 were less effective than that of example 1, and thus it can be presumed that the dietary fiber content of control 6 and control 7 was lower than that of example 1, indicating that the dietary fiber retention was better by debittering with malic acid than by debittering with tartaric acid and citric acid.
The foregoing description is directed to the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the invention, and all equivalent changes or modifications made under the technical spirit of the present invention should be construed to fall within the scope of the present invention.

Claims (10)

1. The preparation method of the phyllanthus emblica solid beverage rich in the raw fruit dietary fibers is characterized by comprising the following steps of:
s1: mature, fresh and pest-free phyllanthus emblica fruits are selected as raw materials, and are cleaned and dried for standby;
s2: grinding the skin and removing the astringency of the phyllanthus emblica fruits treated by the step S1;
s3: soaking the phyllanthus emblica subjected to the S2 treatment in saline water for deastringency treatment;
s4: washing and airing the phyllanthus emblica subjected to S3, adding water to break the wall and juice, and filtering and separating to obtain phyllanthus emblica juice and phyllanthus emblica pomace respectively;
s5: adding malic acid solution into the phyllanthus emblica fruit residue obtained in the step S4, uniformly stirring, carrying out ultrasonic treatment, drying and crushing to obtain phyllanthus emblica fruit residue powder;
s6: adding 2-4 times of acetic acid-sodium acetate buffer solution of the mass of the phyllanthus emblica residue powder into the phyllanthus emblica residue powder obtained in the step S5, cooling to room temperature after high-temperature water bath treatment, adding cellulase accounting for 0.03-0.06% of the mass of the phyllanthus emblica residue powder, reacting for 1-2 hours at 50+/-5 ℃, heating to 70-85 ℃ for reacting for 10-20 minutes, cooling to room temperature, adding papain accounting for 0.06-0.09% of the mass of the phyllanthus emblica residue powder, reacting for 0.5-1.0 hour at 50-60 ℃, cooling to room temperature after the reaction is finished, and adding ethanol accounting for 3-4 times of the mass of the phyllanthus emblica residue powder and precipitating at the concentration of 95wt% over night, wherein the obtained precipitate is the phyllanthus emblica soluble dietary fiber;
S7: precooling the phyllanthus emblica soluble dietary fiber obtained in the step S6, performing vacuum freeze drying, re-freezing and crushing to obtain phyllanthus emblica nanometer soluble dietary fiber powder;
s8: carrying out debitterizing treatment on the phyllanthus emblica fruit juice obtained in the step S4 by adopting an iron alginate-gelatin gel ball;
s9: filtering to remove the ferric alginate-gelatin gel balls in the S8, and collecting, regenerating and recycling; adding maltodextrin, beta-cyclodextrin, whey protein and sodium carboxymethylcellulose into the S8 phyllanthus emblica juice for homogenization, and sequentially carrying out vacuum concentration and vacuum freeze drying to obtain phyllanthus emblica fruit powder;
s10: mixing the phyllanthus emblica fruit powder prepared in the step S9 with the phyllanthus emblica nanometer soluble dietary fiber powder prepared in the step S7 according to the weight ratio of 7-8.5: 1, mixing evenly to obtain mixed powder, and then mixing 70-80 parts by weight of mixed powder, 19-27 parts by weight of auxiliary materials and 1-3 parts by weight of salt evenly to obtain the phyllanthus emblica solid beverage rich in the original fruit dietary fibers.
2. The method for preparing an phyllanthus emblica solid beverage rich in raw fruit dietary fibers according to claim 1, wherein in S3, the concentration of the brine is 3wt% -6 wt%; the acerbity removing treatment adopts a vacuum rolling and kneading machine to carry out intermittent rolling and kneading treatment, the vacuum degree of the vacuum rolling and kneading machine is-0.04 to-0.08 Mpa, the rolling and kneading time is 2-3 min, the intermittent time is 1-2 min, and the total working time is 50-100 min.
3. The method for preparing an emblic leafflower fruit solid beverage rich in raw fruit dietary fibers as defined in claim 1, wherein in step S5, the concentration of said malic acid solution is 0.3±0.1wt%, and the addition amount of said malic acid solution is 10-20% of the weight of the emblic leafflower fruit residue; the ultrasonic treatment condition is that the ultrasonic power is 400-600W, the water temperature is 35+/-5 ℃, and the ultrasonic time is 20-30 min; the drying process is that the materials are dried in an oven at 55-60 ℃ for 24-48 hours.
4. The method for preparing an emblic leafflower fruit solid beverage rich in raw fruit dietary fibers as defined in claim 1, wherein in S7, the conditions of the pre-cooling treatment are as follows: placing the mixture in a refrigerator at the temperature of between 60 ℃ below zero and 80 ℃ below zero for 12 to 24 hours or adopting liquid nitrogen for precooling treatment; the vacuum freeze drying condition is that the cold trap temperature is-45 to-50 ℃, and the drying is carried out for 24 to 36 hours; the condition of the re-freezing treatment is that the refrigerator is at the temperature of minus 60 ℃ to minus 80 ℃ for 12 to 24 hours or liquid nitrogen is adopted for freezing treatment; the crushing condition is that a high-energy nano impact mill is used for crushing for 10-15 hours, and the mass ratio of the zirconium balls to the phyllanthus emblica soluble dietary fibers in the high-energy nano impact mill is 4-6:1.
5. The method for preparing an phyllanthus emblica solid beverage rich in raw fruit dietary fibers according to claim 1, wherein in S9, the addition amount of maltodextrin is 2.0wt% -10.0 wt%, the addition amount of beta-cyclodextrin is 1.0wt% -3.0 wt%, the addition amount of whey protein is 1.0wt% -2.0 wt%, and the addition amount of sodium carboxymethyl cellulose is 0.5wt% -1.0 wt%.
6. The method for preparing the phyllanthus emblica solid beverage rich in raw fruit dietary fibers as claimed in claim 1, wherein in the step S2, the skin-grinding and astringency-removing treatment process is to put phyllanthus emblica fruits into a roller brush skin-grinding machine for skin-grinding and astringency-removing treatment, and the skin-grinding time is 5-10 min.
7. The method for preparing the phyllanthus emblica solid beverage rich in raw fruit dietary fibers as claimed in claim 1, wherein in S4, the water is added in an amount of 10% -30% of the weight of the phyllanthus emblica; the mesh number of the filtration is 80-120.
8. The method for preparing the phyllanthus emblica solid beverage rich in raw fruit dietary fibers according to claim 1, wherein in S8, the iron alginate-gelatin gel balls are prepared by the following method: mixing 2-6wt% sodium alginate aqueous solution and 2-6wt% gelatin aqueous solution according to the volume ratio of 9-6:1-4 to obtain mixed solution, adding distilled water with equal volume into the mixed solution, dripping the mixed solution mixed with distilled water into 25-50 mL ferric chloride solution with the concentration of 0.5-1.5wt% by using a 10mL medical injector when the mixed solution is uniformly mixed with distilled water and cooled to room temperature, immobilizing for 5-10 h, flushing residual inorganic salt by using distilled water, and balancing overnight at 4 ℃ to obtain the ferric alginate-gelatin gel ball with the radius of 1.0-1.5 mm.
9. The method for preparing an phyllanthus emblica solid beverage rich in raw fruit dietary fibers according to claim 1, wherein in S9, the vacuum concentration process is as follows: pre-cooling the homogenized phyllanthus emblica juice in a cold storage at 4-8 ℃ for 5-10 hours, pumping the pre-cooled phyllanthus emblica juice into a cold tank, sealing, starting refrigeration and stirring, cooling the phyllanthus emblica juice at-16 to-22 ℃ for 1.0-1.5 hours, separating ice cubes, and repeating the above operations to obtain phyllanthus emblica concentrated juice; the vacuum freeze drying condition is that the concentrated juice of the phyllanthus emblica is pre-cooled at the temperature of minus 18 ℃ to minus 28 ℃, the cold trap temperature is minus 40 ℃ to minus 50 ℃, the vacuum degree is 5 Pa to 10Pa, the concentrated juice is freeze dried for 4 h to 8h until the water content is 2wt percent to 5wt percent, and the dried material is crushed by a crusher to obtain phyllanthus emblica powder.
10. An phyllanthus emblica solid beverage rich in raw fruit dietary fibers, which is characterized by being prepared by the preparation method of the phyllanthus emblica solid beverage rich in raw fruit dietary fibers as claimed in any one of claims 1-9.
CN202310698489.3A 2023-06-14 Phyllanthus emblica fruit solid beverage rich in raw fruit dietary fibers and preparation method thereof Active CN116584604B (en)

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CN118389617A (en) * 2024-06-02 2024-07-26 韩山师范学院 Method for producing lactic acid by fermenting phyllanthus emblica fruit residue fibers
CN118389617B (en) * 2024-06-02 2024-10-22 韩山师范学院 Method for producing lactic acid by fermenting phyllanthus emblica fruit residue fibers

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CN113647534A (en) * 2021-08-23 2021-11-16 东北农业大学 Apple dietary fiber beverage and preparation method thereof
CN115918818A (en) * 2022-11-30 2023-04-07 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） Aroma enhancement method of Chinese wampee fruit juice

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CN107616508A (en) * 2017-09-30 2018-01-23 江苏农林职业技术学院 A kind of preparation method of leaf of bamboo soluble dietary fiber
CN110583832A (en) * 2019-10-23 2019-12-20 青川县青野葛业有限公司 Production process of radix puerariae tea
CN113647534A (en) * 2021-08-23 2021-11-16 东北农业大学 Apple dietary fiber beverage and preparation method thereof
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