CN116584627A - Pomegranate freeze-dried fruit powder and preparation method thereof - Google Patents
Pomegranate freeze-dried fruit powder and preparation method thereof Download PDFInfo
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- CN116584627A CN116584627A CN202310601260.3A CN202310601260A CN116584627A CN 116584627 A CN116584627 A CN 116584627A CN 202310601260 A CN202310601260 A CN 202310601260A CN 116584627 A CN116584627 A CN 116584627A
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- pomegranate
- pectin
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- fruit powder
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- 241000219991 Lythraceae Species 0.000 title claims abstract description 141
- 239000000843 powder Substances 0.000 title claims abstract description 113
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 96
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000001814 pectin Substances 0.000 claims abstract description 98
- 235000010987 pectin Nutrition 0.000 claims abstract description 98
- 229920001277 pectin Polymers 0.000 claims abstract description 98
- 238000000034 method Methods 0.000 claims abstract description 31
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 108010068370 Glutens Proteins 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 235000021312 gluten Nutrition 0.000 claims abstract description 19
- 238000004108 freeze drying Methods 0.000 claims abstract description 12
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 11
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 239000000834 fixative Substances 0.000 claims description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- 239000006228 supernatant Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 19
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- 239000002244 precipitate Substances 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
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- 241000283690 Bos taurus Species 0.000 claims description 10
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- 238000003756 stirring Methods 0.000 claims description 4
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 claims description 3
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 5
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- 229940035034 maltodextrin Drugs 0.000 description 5
- GHCZTIFQWKKGSB-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;phosphoric acid Chemical compound OP(O)(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O GHCZTIFQWKKGSB-UHFFFAOYSA-N 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
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- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 3
- 235000010263 potassium metabisulphite Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000001681 protective effect Effects 0.000 description 3
- 239000001692 EU approved anti-caking agent Substances 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 244000294611 Punica granatum Species 0.000 description 2
- 229920000241 Punicalagin Polymers 0.000 description 2
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- YTMNONATNXDQJF-UBNZBFALSA-N chrysanthemin Chemical compound [Cl-].O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 YTMNONATNXDQJF-UBNZBFALSA-N 0.000 description 2
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- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
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- 238000012792 lyophilization process Methods 0.000 description 2
- 239000008176 lyophilized powder Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000008363 phosphate buffer Substances 0.000 description 2
- 239000008055 phosphate buffer solution Substances 0.000 description 2
- 229940043349 potassium metabisulfite Drugs 0.000 description 2
- ZJVUMAFASBFUBG-OGJBWQGYSA-N punicalagin Chemical compound C([C@H]1O[C@@H]([C@@H]2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)O[C@H]2[C@@H]1OC(=O)C1=CC(O)=C(O)C(O)=C11)O)OC(=O)C2=CC(O)=C(O)C(O)=C2C2=C(O)C(O)=C(OC3=O)C4=C2C(=O)OC2=C4C3=C1C(O)=C2O ZJVUMAFASBFUBG-OGJBWQGYSA-N 0.000 description 2
- LMIBIMUSUFYFJN-RSVYENFWSA-N punicalagin Natural products O[C@@H]1O[C@@H]2COC(=O)c3cc(O)c(O)c(O)c3c4c(O)cc5OC(=O)c6c(c(O)c(O)c7OC(=O)c4c5c67)c8c(O)c(O)c(O)cc8C(=O)O[C@H]2[C@@H]9OC(=O)c%10cc(O)c(O)c(O)c%10c%11c(O)c(O)c(O)cc%11C(=O)O[C@@H]19 LMIBIMUSUFYFJN-RSVYENFWSA-N 0.000 description 2
- ZRKSVMFLACVUIU-UHFFFAOYSA-N punicalagin isomer Natural products OC1=C(O)C(=C2C3=4)OC(=O)C=4C4=C(O)C(O)=C3OC(=O)C2=C1C1=C(O)C(O)=C(O)C=C1C(=O)OC1C2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(O)OC1COC(=O)C1=CC4=C(O)C(O)=C1O ZRKSVMFLACVUIU-UHFFFAOYSA-N 0.000 description 2
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- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
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- 235000011266 Passiflora quadrangularis Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
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- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of pomegranate freeze-dried fruit powder, which comprises the following components in parts by mass: and (3) freeze-drying the pomegranate fruit powder: 678-803 parts, HG pectin: 4-6 parts of VC-rich fruit juice: 40-60 parts of wheat gluten: 150-250 parts; silica: 3-5 parts. The invention also discloses a method for preparing the pomegranate freeze-dried fruit powder. The method for preparing the pomegranate freeze-dried fruit powder overcomes the defects that the color of the traditional pomegranate fruit powder product is easy to change and moisture is easy to be absorbed in the storage process, and the obtained pomegranate freeze-dried fruit powder has the characteristics of rich nutrition, easy digestion and absorption, stable color and strong moisture absorption resistance, fully utilizes raw materials, and is suitable for industrial production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to pomegranate freeze-dried fruit powder with stable color and moisture absorption resistance and a preparation method thereof.
Background
The guava, also called punica granatum, grenadine, tenjiang, etc., is a plant of genus punica of family Lythraceae, and has a planting history of over 2000 years in China. The pomegranate is sour, sweet and delicious in taste, attractive in color and unique in flavor, and has high nutritive value. According to analysis, the pomegranate contains 17% of carbohydrate, 79% of water and 13-17% of sugar. In addition, the pomegranate also contains rich natural active ingredients such as organic acid, vitamins, polyphenol, anthocyanin and the like, for example gallic acid, ellagic acid, punicalagin and the like, and has extremely high antioxidant activity. Researches show that the punicalagin has great prevention and treatment potential on cardiovascular and cerebrovascular diseases, type II diabetes, cancers, hypertension and the like. With popularization of health consciousness, the pomegranates and the processed products thereof are gradually favored by people, and have wide market prospect.
The pomegranate fruit powder is solid powder prepared by drying and grinding juice of the pomegranate, has the characteristics of convenient use, high nutritive value, easy absorption and digestion and the like, and can be directly brewed and eaten, and is widely used in industries such as beverage, baking, meal replacement food and the like. However, during the storage process of the pomegranate fruit powder, anthocyanin is easily oxidized to cause degradation, fading, color change and the like, and in addition, the pomegranate fruit powder has higher sugar content and is extremely easy to absorb moisture in the environment, so that caking and stickiness are caused, the quality of a product is greatly influenced, and resource waste is caused. Therefore, improving the color stability and the moisture absorption resistance of the pomegranate fruit powder is a problem to be solved urgently for industrial development of the pomegranate fruit powder.
Disclosure of Invention
It is an object of the present invention to address at least the above problems and/or disadvantages and to provide at least the advantages described below.
The invention also aims to provide the pomegranate freeze-dried fruit powder which is rich in nutrition, easy to digest and absorb, stable in color and strong in moisture absorption resistance.
The invention also discloses a method for preparing the pomegranate freeze-dried fruit powder, which fully utilizes raw materials and is suitable for industrial production.
To achieve these objects and other advantages in accordance with the purpose of the invention, there is provided a pomegranate freeze-dried fruit powder comprising the following components in parts by mass:
and (3) freeze-drying the pomegranate fruit powder: 678-803 parts, HG pectin: 4-6 parts of VC-rich fruit juice: 40-60 parts of wheat gluten: 150-250 parts; silica: 3-5 parts.
Preferably, the fruit powder comprises the following components in parts by mass: and (3) freeze-drying the pomegranate fruit powder: 730 parts of HG pectin: 6 parts of VC-rich fruit juice: 60 parts of wheat gluten: 200 parts; silica: 4 parts.
The aim of the invention can be further achieved by a method for preparing the pomegranate freeze-dried fruit powder, which comprises the following steps:
step one, cleaning, peeling and stripping: selecting fresh and mature pomegranate, cleaning, draining, peeling, and independently preserving pericarp and seed;
step two, extracting the pericarpium Granati HG pectin: extracting HG pectin from the pomegranate rind by adopting an acid extraction and alcohol precipitation method;
step three, pulping the pomegranate seeds: putting the pomegranate seeds obtained in the step one into a pulping machine to prepare uniform and fine slurry, and filtering to remove particle impurities;
step four, blending and mixing: adding a color fixative and an anti-caking agent into the pomegranate slurry obtained in the step three, and rapidly stirring and fully mixing by a stirrer;
step five, freeze drying: putting the pomegranate pulp obtained in the fourth step into a vacuum freeze dryer to prepare pomegranate fruit powder;
step six, grinding and sieving: adding silicon dioxide into the pomegranate fruit powder obtained in the fifth step, crushing by a crusher, sieving and packaging to obtain the pomegranate freeze-dried fruit powder.
Preferably, the second step specifically includes:
s1, extracting the pomegranate pectin alcohol insoluble substance: immersing the pomegranate peel obtained in the first step into a hot water bath to inactivate pectase, drying at 45 ℃ to constant weight, grinding the peel to powder, mixing with distilled water to obtain a mixture, adjusting the pH of the mixture to 1.7, extracting at 86 ℃ for 80min to obtain slurry, cooling to room temperature, centrifugally collecting supernatant, spin-steaming to be one fourth of the original volume, adding ethanol to carry out pectin precipitation, standing, and centrifuging to obtain pectin precipitation;
s2, extracting pectin rich in HG structural domain: and (3) dissolving the pectin precipitate obtained in the step (S1) in distilled water, regulating the pH of a pectin solution to 12 by using precooled sodium hydroxide, performing chemical degreasing, regulating the pH of the pectin solution to 1, heating for 24 hours, cooling to room temperature, mixing with ethanol, centrifuging to obtain a precipitate, air-drying the precipitate, dissolving the precipitate in distilled water, centrifuging, collecting supernatant, dissolving the precipitate in distilled water, centrifuging to obtain supernatant, mixing the supernatant obtained in two times, regulating the pH to 6, dialyzing, and lyophilizing to obtain the HG domain-enriched pectin, namely the pericarpium Granati HG pectin.
Preferably, in the step S1, the temperature of the hot water bath is 90 ℃, and the mixture is adjusted to pH 1.7 by using 1M nitric acid, and the volume ratio of the powdered pericarp to distilled water is 1:20.
Preferably, in the step S1, 3 times of 95% v/v ethanol is added for pectin precipitation.
Preferably, in the step S2, the chemical degreasing operation is as follows: the pectin solution was stirred continuously at 4 ℃ for 6 hours.
Preferably, in the step S2, the pH is adjusted to 6 using a 1M or 0.05M lithium hydroxide solution.
Preferably, in the fourth step, the color fixative is HG pectin and VC-rich fruit juice; the anticaking agent is wheat gluten.
Preferably, the fifth step specifically includes: tiling the pomegranate pulp obtained in the step four at the thickness of 2-5 cm, the prefreezing temperature is-40 ℃, the prefreezing time is 6-10 h, the cold trap temperature of a vacuum freeze dryer is-80 ℃, the prefreezing time is 30-60min, the vacuum degree is 1Pa, and the drying time is 48-60h.
The invention at least comprises the following beneficial effects:
1. the pomegranate freeze-dried fruit powder disclosed by the invention is rich in nutrition, easy to digest and absorb, and has the advantages of stable color and luster and strong moisture absorption resistance.
2. The method for preparing the pomegranate freeze-dried fruit powder fully utilizes raw materials, is suitable for industrial production, overcomes the defects that the color of the traditional pomegranate fruit powder product is easy to change and the water is easy to absorb in the storage process, and has stable quality and easy packaging, storage and transportation.
3. The method for preparing the pomegranate freeze-dried fruit powder adopts a freeze-drying technology for drying, and the prepared pomegranate fruit powder has high nutritive value and good solubility, greatly retains the color and flavor of fresh fruits, and is convenient for food processing or direct brewing and drinking.
4. The color fixative adopted in the method for preparing the freeze-dried fruit powder of the invention is HG pectin extracted from the peel of the pomegranate and is rich in V C The fruit juice obtained by mixing any one or more of the green lemon, passion fruit, kiwi fruit and plum can improve the thermal stability and color stability of anthocyanin in the product, can keep the color of the pomegranate fruit powder unchanged, and can maintain the quality of the product and prolong the storage period.
5. The anti-caking agent adopted by the method for preparing the pomegranate freeze-dried fruit powder is wheat gluten, has strong surface hydrophobicity, can effectively solve the problem that the pomegranate fruit powder is easy to absorb water and agglomerate during storage, does not influence the quality of the product, improves the quality of the product and prolongs the storage period.
6. The method for preparing the pomegranate freeze-dried fruit powder adopts the pomegranate peel as a by-product of the pomegranate processing, is used for extracting pectin, can fully utilize resources, and has good economic and ecological values.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a graph showing the effect of different pectins extracted from pericarpium Granati on anthocyanin content in prepared lyophilized fruit powder of Granati according to the embodiment of the present invention.
FIG. 2 is a graph showing the effect of the type and the amount of the color fixative on the anthocyanin content of the freeze-dried fruit powder.
FIG. 3 is a graph showing the effect of the type and amount of the color fixative on the percentage of polymeric pigment in the powder of the freeze-dried fruit of Granati.
FIG. 4 is a graph showing the effect of the type and amount of the color fixative on the browning index of the powder.
FIG. 5 is a graph showing the effect of the type and amount of different anticaking agents on the moisture absorption curve of the freeze-dried fruit powder of Granati.
Detailed Description
The present invention is described in further detail below with reference to the drawings to enable those skilled in the art to practice the invention by referring to the description.
It will be understood that terms, such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
The experimental methods described in the following embodiments are conventional methods unless otherwise indicated, and the reagents and materials are commercially available.
Example 1 ]
The pomegranate freeze-dried part comprises the following components in parts by mass: and (3) freeze-drying the pomegranate fruit powder: 730 parts of HG pectin: 6 parts of VC-rich fruit juice: 60 parts of wheat gluten: 200 parts; silica: 4 parts.
The preparation method specifically comprises the following steps:
step one, cleaning, peeling and stripping: selecting fresh mature pomegranates with maturity of 8-9, removing surface impurities, cleaning with clear water, draining, peeling, removing shells and inner fruit sacs of the cleaned pomegranates, separating pomegranates seeds, and independently preserving pericarps and seeds;
step two, extracting the pericarpium Granati HG pectin: extracting HG pectin from the pomegranate rind by adopting an acid extraction and alcohol precipitation method; the method specifically comprises the following steps:
s1, extracting the pomegranate pectin alcohol insoluble substance (alcohol insoluble residues, AIR): immersing the pomegranate peel obtained in the first step in a hot water bath at 90 ℃ for 2min to inactivate pectase, drying the peel to constant weight at 45 ℃, grinding the peel to powder, mixing the powder with distilled water with 20 times of volume to obtain a mixture, adjusting the pH of the mixture to 1.7 by using 1M nitric acid, extracting the mixture at 86 ℃ for 80min to obtain slurry, cooling the obtained slurry to room temperature, centrifuging at 4000 Xg for 10 min, collecting supernatant, steaming the collected supernatant to be one fourth of the original volume, adding 95% v/v ethanol with 3 times of volume to carry out pectin precipitation, standing overnight, centrifuging at 4000 Xg for 20 min to obtain pectin precipitate AIR;
s2, extracting pectin rich in HG structural domain: weighing 0.5g of dried AIR and completely dissolving the AIR in 100mL of distilled water, regulating the pH of a pectin solution to 12 by using a precooled sodium hydroxide solution (1M and 0.05M), continuously stirring the pectin solution for 6 hours at 4 ℃ for chemical degreasing, regulating the pH of the pectin solution to 1 by using a 1M hydrochloric acid solution, heating the pectin solution for 24 hours at 80 ℃, cooling the pectin solution to room temperature, fully mixing the pectin solution with 400mL of ethanol, centrifuging the pectin solution at 10000 Xg for 10 minutes at 4 ℃ to obtain a precipitate, AIR-drying the precipitate at 40 ℃ for 12 hours, dissolving the precipitate in 100mL of distilled water, collecting supernatant and the precipitate, dissolving the precipitate in 100mL of distilled water, centrifuging to collect supernatant, mixing the supernatant obtained in two times, transferring the pH of the obtained solution to 6 by using a lithium hydroxide solution (1M and 0.05M), dialyzing the supernatant into a 3.5KDa dialysis bag (3.5 KDa, manufactured by Sharpe biological technology Co., ltd), dialyzing the supernatant in distilled water for 72 hours, finally, centrifuging the precipitate at 40 ℃ for 10 minutes, sealing the pectin in a vacuum freeze dryer at 60 Pa-60 Pa, and standing cold drying the pectin in a vacuum freeze dryer at 60 Pa for 60 ℃ for a cold-60 min;
step three, pulping the pomegranate seeds: putting the pomegranate seeds obtained in the step one into a pulping machine to prepare uniform and fine slurry, and filtering to remove particle impurities;
step four, blending and mixing: adding color fixative pericarpium Granati HG pectin and VC-rich fruit juice into the pomegranate syrup obtained in the step three, and rapidly stirring and fully mixing by a stirrer;
step five, freeze drying: and (3) paving the pomegranate pulp obtained in the step four to a thickness of 2-5 cm, wherein the pre-freezing temperature is minus 40 ℃, and the pre-freezing time is 6-10 h. Preparing pomegranate fruit powder at-80deg.C for 30-60min, vacuum degree of 1Pa and drying time of 48-60 hr;
step six, grinding and sieving: adding silicon dioxide into the pomegranate fruit powder obtained in the fifth step, crushing by a crusher, sieving and packaging to obtain the pomegranate freeze-dried fruit powder.
Example 2 ]
The pomegranate freeze-dried part comprises the following components in parts by mass: and (3) freeze-drying the pomegranate fruit powder: 679 parts, HG pectin: 6 parts of VC-rich fruit juice: 60 parts of wheat gluten: 250 parts; silica: 5 parts.
The preparation method of the pomegranate freeze-dried powder is the same as that of the example 1.
Example 3 ]
The pomegranate freeze-dried part comprises the following components in parts by mass: and (3) freeze-drying the pomegranate fruit powder: 803 parts, HG pectin: 4 parts of VC-rich fruit juice: 40 parts of wheat gluten: 150 parts; silica: 3 parts.
The preparation method of the pomegranate freeze-dried powder is the same as that of the example 1.
Example 4 ]
The effect of the selection and addition of different pectins in the pomegranate rind on the prepared pomegranate freeze-dried powder was studied, wherein the effect of water-soluble pectin (WSP), RG-I domain-rich pectin and HG pectin on the anthocyanin content in the prepared pomegranate freeze-dried powder was investigated, and the extraction of HG pectin was performed as in example 1.
The extraction method of water-soluble pectin (WSP) comprises the following steps: 0.5g of dry AIR (prepared in step S1 of example 1) was weighed and completely dissolved in 100mL of distilled water, the pectin solution was centrifuged at 10,000Xg for 10 minutes, the supernatant was collected and stored, the precipitate was redissolved in a second round of 100mL of distilled water, the centrifugation was repeated, the obtained two supernatants were mixed, and finally the WSP-enriched fraction was dialyzed and lyophilized (dialysis and lyophilization process was the same as in the HG domain pectin-enriched extraction process of example 1) to obtain water-soluble pectin (WSP), which was stored in a sealed bag for use.
The extraction method of RG-I domain-rich pectin comprises the following steps: the AIR solution prepared in the step (prepared in step S2 in example 1) was heated at 90 ℃ for 30 minutes and adjusted to pH 12 with hot sodium hydroxide solution (1M and 0.05M). The mixture was kept at 90 ℃ for 2 hours, stirred slightly, and then cooled to room temperature. Subsequently, pectin is precipitated, collected and performed as described in 2.4.3. The resulting supernatant was mixed with the original supernatant and adjusted to pH6 with hydrochloric acid solution (1M and 0.05M). Finally, the RG-I rich fraction was dialyzed and lyophilized (dialysis and lyophilization process was the same as in the HG domain pectin rich extraction process of example 1) to yield RG-I domain pectin, which was stored in a sealed bag for further use.
And (3) anthocyanin content determination: total anthocyanin content (Total Anthocyanin Content, TAC) was determined by pH differential. 1g of pomegranate freeze-dried fruit powder was dissolved in 10mL of water, and 0.6mL of the sample was mixed with 5.4mL of potassium chloride buffer (0.025M, pH 1.0) and sodium acetate buffer (0.4M, pH 4.5), respectively. The mixture was incubated in a dark room for 30 minutes. The absorbance of the supernatant at 510 nm) and 700nm was measured using an ultraviolet-visible spectrophotometer with an optical path length of 1cm cuvette. All samples were assayed at room temperature with distilled water as a blank. The results were calculated according to the following formula and expressed as weight of the artificial seed coat of punica granatum.
TAC (mg/100 g powder) =a×mw×df×100/(ε×l)
Wherein W is 449.2g/mol, is the molecular weight of the cyanidin-3-glucoside, DF represents the dilution factor, ε is the extinction coefficient of 26,900L/mol cm of the cyanidin-3-glucoside (Cy-3-glu) -1 L is the thickness of the quartz cuvette (1 cm), and the result of the total anthocyanin content in the pseudo-seed coats of the pomegranates is expressed as mg Cy-3-glu/100g of pomegranates fruit powder.
HG, WSP and RG-I pectin are extracted from pericarpium Granati, 0.8% of WSP, HG and RG-I pectin are added respectively, and the rest steps are the same as in example 1 to prepare the freeze-dried fruit powder of the pomegranate. The change of anthocyanin content of the pomegranate freeze-dried fruit powder within 80 days is measured according to the method. As shown in fig. 1, the group of the pomegranate freeze-dried fruit powder added with three kinds of pomegranate rind pectins has higher anthocyanin content than the group without addition, wherein the group of the pomegranate freeze-dried fruit powder added with the pomegranate rind HG pectins has the highest anthocyanin retention content, and the protecting effect on the anthocyanin is obviously higher than that of WSP and RG-i pectins, which is probably due to the fact that the HG pectins have high linearity and fewer neutral sugar side chains compared with the WSP and RG-i pectins, and the compound formed by the pectins and the anthocyanin has higher electrostatic interaction and hydrogen bond interaction due to the specific structural characteristics, so that the color stability and the thermal stability of the anthocyanin are improved. Therefore, the pericarpium Granati HG pectin is selected as the optimal color fixative component of the freeze-dried fruit powder of the pomegranate.
Example 5 ]
Selection of the types and the addition amount of the color fixative: according to the invention, comparative experiments are carried out by adding the color fixatives of the pericarpium Granati HG pectin and the fructus Citri Limoniae juice with different proportions respectively, adding the pericarpium Granati HG pectin and the fructus Citri Limoniae juice with different proportions respectively according to the preparation method of the embodiment 1, preparing into the freeze-dried fruit powder of the fructus Punicae Granati, and measuring the anthocyanin content change of the freeze-dried fruit powder of the fructus Punicae Granati within 80 days according to the method (the anthocyanin content measurement is the same as that of the embodiment 4). As shown in fig. 2, the anthocyanin content in all the group of pomegranate freeze-dried fruit powder is in a decreasing trend within 80 days, the anthocyanin content of the group of pomegranate rind HG pectin and the small lime juice pomegranate freeze-dried fruit powder is obviously higher than that of the group of the non-added fruit powder, and the anthocyanin content of the group of pomegranate freeze-dried fruit powder is respectively increased by 4%, 20%, 30%, 46% and 58% by weight when the group of pomegranate freeze-dried fruit powder is 80 days, wherein the group of pomegranate rind HG pectin, the 0.4%, 0.6%, 0.8% and 1.0% of the pomegranate rind HG pectin are added (see fig. 2A); the content of anthocyanin is respectively improved by 2%, 15%, 23%, 32% and 48% by weight compared with the content of the pomegranate freeze-dried fruit powder without adding the pomegranate freeze-dried fruit powder, wherein the content of the pomegranate freeze-dried fruit powder is 2%, 4%, 6%, 8% and 10% by weight of the pomegranate freeze-dried fruit powder; the content of anthocyanin is respectively improved by 18%, 34% and 78% when the pomegranate freeze-dried fruit powder is added into the juice with the mass percentage of 0.2% +2%, 0.4% +4% and 0.6% +6% of the peel HG pectin and the small green lemon juice (see figure 2C) compared with the fruit powder without the addition of the pomegranate freeze-dried fruit powder: the pericarpium Granati HG pectin and the small lime juice have a protective effect on anthocyanin of the freeze-dried fruit powder of the pomegranate, and compared with the protective effect on anthocyanin by the combined action of the pericarpium Granati HG pectin and the small lime juice, the protective effect on anthocyanin by the pericarpium Granati HG pectin and the small lime juice is better. The research also finds that the protection effect is in a direct proportion with the concentration of the color fixative, however, when the proportion of the color fixative is too high, the quality of the pomegranate freeze-dried fruit powder is affected, so that in the method, the optimal condition of the color fixative is the combined concentration of 0.6% of pericarpium granati HG pectin and 6% of lime juice. The highest anthocyanin retention rate is obtained at the concentration, and meanwhile, the prepared pomegranate freeze-dried fruit powder has good sensory attribute.
Example 6 ]
The preparation method of example 1 was followed by adding different proportions of pericarpium Granati HG pectin and fructus Citri Limoniae juice respectively, and preparing into lyophilized powder, and measuring the change of polymeric pigment percentage of the powder within 80 days according to the method described above.
Determination of the polymerization percentage: the percent polymerization was determined by potassium metabisulfite bleaching. 1g of pomegranate fruit powder is dissolved in 10mL of water, and a certain amount of sample is taken and diluted with citric acid-phosphate buffer (pH 2.20) according to the ratio of 1:7. The diluted sample was split into two parts, one of which was used to determine the polymer pigment with 1M potassium metabisulphite buffer at 1:14, and the other of which was mixed with citric acid-phosphate buffer at pH 2.20 at 1:14 for color density determination. All mixed samples were equilibrated for 30 minutes. The formulas for color density, polymeric pigment and percent polymerization are as follows.
Color density = [ (a) 420 -A 700 )+(A 510 -A 700 )]X dilution factor
Wherein A is the absorbance measured at a specific wavelength for a sample mixed with a citric acid-phosphate buffer solution
Polymeric pigment = [ (a) 420 -A 700 )+(A 510 -A 700 )]X dilution factor
Wherein A is the absorbance measured at a specific wavelength of a sample mixed with potassium metabisulfite
As shown in fig. 3, fig. 3A shows the effect of using pericarpium Granati HG pectin as a color fixative on the percentage of polymeric pigment in the fruit powder of the pomegranate, fig. 3B shows the effect of using small green lemon juice as a color fixative on the percentage of polymeric pigment in the fruit powder of the pomegranate at different addition levels, and fig. 3C shows the effect of using pericarpium Granati HG pectin and small green lemon juice as a color fixative on the percentage of polymeric pigment in the fruit powder of the pomegranate at different addition levels, as shown in fig. 80day, the percentage of polymeric pigment in the fruit powder of the pomegranate at all levels is in an ascending trend due to the oxidative degradation of anthocyanin, and the addition of pericarpium Granati HG pectin and small green lemon juice can effectively slow down the degradation of anthocyanin, the percentage of polymeric pigment is significantly lower than that of the non-added level, which is consistent with the results of anthocyanin content measurement in example 4.
Example 7 ]
The preparation method of example 1 was followed by adding different proportions of pericarpium Granati HG pectin and fructus Citri Limoniae juice respectively, and preparing into lyophilized powder, and measuring the change of browning index of the powder within 80 days according to the method.
Determination of browning index: 1g of pomegranate freeze-dried fruit powder is dissolved in 10mL of water, a certain amount of sample is taken, and the turbid juice of the pomegranate is diluted by a citric acid phosphate buffer solution with pH of 2.2, so that the absorbance at 510nm is between 0.4 and 0.8. The browning index is calculated as follows.
A is the absorbance obtained with a spectrophotometer at a specific wavelength.
As shown in fig. 4, fig. 4A shows the effect of using the peel HG pectin as a color fixative on the browning index of the pomegranate fruit powder at different addition levels, fig. 4B shows the effect of using the small lime juice as a color fixative on the browning index of the pomegranate fruit powder at different addition levels, fig. 4C shows the effect of using the peel HG pectin and the small lime juice as a color fixative on the browning index of the pomegranate fruit powder at different addition levels, as shown in fig. 4, the browning index of all groups of the peel HG pectin and the small lime juice are in an ascending trend, and the added peel HG pectin and small lime juice can effectively slow down anthocyanin degradation, and the browning index is significantly lower than that of the non-brown indexThe additive group is that the granatum HG pectin and anthocyanin are combined with each other through the interaction modes of electrostatic interaction, hydrophobic acting force, hydrogen bond and the like, so that the thermal stability and the color stability of the anthocyanin are improved, and V C Has high antioxidant activity, and can prevent anthocyanin from being oxidized.
Example 8 ]
The influence of different anticaking agents and addition amounts on the anti-hygroscopicity of the prepared pomegranate freeze-dried powder is studied here, and the influence of wheat gluten, maltodextrin and beta-cyclodextrin and different addition amounts thereof on the anti-hygroscopicity of the prepared pomegranate freeze-dried powder is studied.
The method for measuring the moisture absorption curve comprises the following steps: 1g of the pomegranate freeze-dried fruit powder is transferred to a weighing bottle (diameter 25 mm. Times.40 mm high) and placed in a vacuum dryer containing K 2 CO 3 To obtain a supersaturated solution of 0.43a w Is a water activity of (a). The vacuum dryer was stored in a constant temperature incubator and the temperature was set to 25 ℃. The bottles containing the samples were weighed at 0, 6, 12, 24, 36 and 48 hours and then spaced 24 hours up to 120 hours apart, the formula for the moisture absorption (X) is as follows:
X＝(M 2 -M 1 -M 0 )/M 0
m in the formula 0 For the weight of the initial sample, M 1 For the weight of the bottle M 2 Is the weight of the bottle containing the hygroscopic sample. Measurements were performed in triplicate to average for the moisture absorption curve.
According to the preparation method of the embodiment 1, the addition amount of the pomegranate rind HG pectin and the small lime juice with the mass percentage of 0.6% +6% is used as a color fixative, wheat gluten, maltodextrin or beta-cyclodextrin with different proportions is respectively added as an anticaking agent, and the pomegranate freeze-dried fruit powder is prepared, and the moisture absorption curve of the pomegranate freeze-dried fruit powder is measured, as shown in fig. 5, fig. 5A is a graph of the influence of the wheat gluten as the anticaking agent on the moisture absorption resistance of the pomegranate freeze-dried powder at different addition amounts, fig. 5B is a graph of the influence of the maltodextrin as the anticaking agent on the moisture absorption resistance of the pomegranate freeze-dried powder at different addition amounts, and fig. 5C is a graph of the influence of the beta-cyclodextrin as the anticaking agent on the moisture absorption resistance of the pomegranate freeze-dried powder at different addition amounts. As shown in fig. 5, the wheat gluten, the maltodextrin and the beta cyclodextrin can improve the anti-moisture absorption performance of the pomegranate freeze-dried fruit powder, and the anti-moisture absorption performance of the pomegranate freeze-dried fruit powder added with the wheat gluten is better than that of the pomegranate freeze-dried fruit powder added with the maltodextrin and the beta cyclodextrin in the same proportion, so that the pomegranate freeze-dried fruit powder can be used as a novel anti-caking agent in the production of the pomegranate freeze-dried fruit powder. However, it has been found that when the ratio of wheat gluten is too high, the prepared pomegranate freeze-dried fruit powder has poor solubility and has the taste of wheat gluten, which affects the quality of the product, so that the optimum adding range of wheat gluten in the method of the invention is 15-25%.
Although embodiments of the invention have been disclosed above, they are not limited to the use listed in the specification and embodiments. It can be applied to various fields suitable for the present invention. Additional modifications will readily occur to those skilled in the art. Therefore, the invention is not to be limited to the specific details and illustrations shown and described herein, without departing from the general concepts defined in the claims and their equivalents.
Claims (10)
1. The pomegranate freeze-dried fruit powder is characterized by comprising the following components in parts by mass:
and (3) freeze-drying the pomegranate fruit powder: 678-803 parts, HG pectin: 4-6 parts of VC-rich fruit juice: 40-60 parts of wheat gluten: 150-250 parts of silicon dioxide: 3-5 parts.
2. The preparation method of the freeze-dried fruit powder of pomegranate of claim 1, wherein the fruit powder comprises the following components in parts by mass: and (3) freeze-drying the pomegranate fruit powder: 730 parts of HG pectin: 6 parts of VC-rich fruit juice: 60 parts of wheat gluten: 200 parts of silicon dioxide: 4 parts.
3. A method for preparing the pomegranate freeze-dried fruit powder according to claim 1 or 2, comprising the steps of:
step one, cleaning, peeling and stripping: selecting fresh and mature pomegranate, cleaning, draining, peeling, and independently preserving pericarp and seed;
step two, extracting the pericarpium Granati HG pectin: extracting HG pectin from the pomegranate rind by adopting an acid extraction and alcohol precipitation method;
step three, pulping the pomegranate seeds: putting the pomegranate seeds obtained in the step one into a pulping machine to prepare uniform and fine slurry, and filtering to remove particle impurities;
step four, blending and mixing: adding a color fixative and an anti-caking agent into the pomegranate slurry obtained in the step three, and rapidly stirring and fully mixing by a stirrer;
step five, freeze drying: putting the pomegranate pulp obtained in the fourth step into a vacuum freeze dryer to prepare pomegranate fruit powder;
step six, grinding and sieving: adding silicon dioxide into the pomegranate fruit powder obtained in the fifth step, crushing by a crusher, sieving and packaging to obtain the pomegranate freeze-dried fruit powder.
4. The method of claim 3, wherein the second step specifically comprises:
s1, extracting the pomegranate pectin alcohol insoluble substance: immersing the pomegranate peel obtained in the first step into a hot water bath to inactivate pectase, drying at 45 ℃ to constant weight, grinding the peel to powder, mixing with distilled water to obtain a mixture, adjusting the pH of the mixture to 1.7, extracting at 86 ℃ for 80min to obtain slurry, cooling to room temperature, centrifugally collecting supernatant, spin-steaming to be one fourth of the original volume, adding ethanol to carry out pectin precipitation, standing, and centrifuging to obtain pectin precipitation;
s2, extracting pectin rich in HG structural domain: and (3) dissolving the pectin precipitate obtained in the step (S1) in distilled water, regulating the pH of a pectin solution to 12 by using precooled sodium hydroxide, performing chemical degreasing, regulating the pH of the pectin solution to 1, heating for 24 hours, cooling to room temperature, mixing with ethanol, centrifuging to obtain a precipitate, air-drying the precipitate, dissolving the precipitate in distilled water, centrifuging, collecting supernatant, dissolving the precipitate in distilled water, centrifuging to obtain supernatant, mixing the supernatant obtained in two times, regulating the pH to 6, dialyzing, and lyophilizing to obtain the HG domain-enriched pectin, namely the pericarpium Granati HG pectin.
5. The method of claim 4, wherein in step S1, the hot water bath is heated to 90 ℃, and the mixture is adjusted to pH 1.7 with 1M nitric acid, wherein the volume ratio of powdered pericarp to distilled water is 1:20.
6. The method according to claim 4, wherein in step S1, 3 volumes of 95% v/v ethanol are added for pectin precipitation.
7. The method of claim 4, wherein in step S2, the chemical degreasing is specifically performed as: the pectin solution was stirred continuously at 4 ℃ for 6 hours.
8. The method according to claim 4, wherein in the step S2, the pH is adjusted to 6 using 1M or 0.05M lithium hydroxide solution.
9. The method of claim 3, wherein in step four, the color fixative is HG pectin and VC-rich juice; the anticaking agent is wheat gluten.
10. The method of claim 3, wherein the fifth step specifically comprises: tiling the pomegranate pulp obtained in the step four at the thickness of 2-5 cm, the prefreezing temperature is-40 ℃, the prefreezing time is 6-10 h, the cold trap temperature of a vacuum freeze dryer is-80 ℃, the prefreezing time is 30-60min, the vacuum degree is 1Pa, and the drying time is 48-60h.
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