CN117099927A - 一种含橄榄多糖多酚的蒟蒻果冻及其制备方法 - Google Patents
一种含橄榄多糖多酚的蒟蒻果冻及其制备方法 Download PDFInfo
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Classifications
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- C—CHEMISTRY; METALLURGY
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种含橄榄多糖多酚的蒟蒻果冻及其制备方法,其主要原料包括橄榄多糖、橄榄多酚、蒟蒻、果葡糖浆、山梨酸钾、氯化钾、羧甲基纤维素等。本发明通过优化橄榄多糖多酚的连续制备工艺,提高了橄榄多糖和橄榄多酚的纯度,使加入蒟蒻粉和其他成分制成的果冻富有橄榄的风味,口感上表现出色,且其含有橄榄多糖多酚等营养活性成分,还能够促进肠胃蠕动,满足广大消费者对营养健康的追求。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种含橄榄多糖多酚的蒟蒻果冻及其制备方法。
背景技术
橄榄是药食两用的水果,研究表明,橄榄营养丰富,果肉内含蛋白质、碳水化合物、脂肪、维生素C以及钙、磷、铁等矿物质,其中维生素C的含量是苹果的10倍,梨、桃的5倍,含钙量也很高,且易被人体吸收,尤适于女性、儿童食用。冬春季节,每日嚼食两三枚鲜橄榄,可防止上呼吸道感染,故民间有“冬春橄榄赛人参”之誉。多糖是一类广泛存在于动植物、微生物细胞中重要的生物大分子物质,其是由10个或10个以上相同或不同单糖单位以α-或β-糖苷键连接而成的多聚化合物。多酚类化合物是橄榄中含量较多的活性成分,羟基酪醇是其中代表性化合物,而榄香烯、檀香烯和三尖杉烯,也是橄榄中含量较丰富的多酚类化合物。植物多糖和多酚不仅具有抗肿瘤、提高机体免疫力、抗氧化、降血糖、降血脂等多种生物活性,还存在着天然、无毒等优点。
目前市场上的果冻多存在口感差、硬度偏软、热能高、难以消化,无法满足消费者对营养健康的追求。本发明的核心目标在于解决传统果冻产品存在的问题,并在营养健康方面做出改进。本发明通过引入橄榄多糖多酚这两种具众多药理活性的成分,以及使用蒟蒻这种能够促进消化的材料,成功地提升了果冻产品的整体营养健康功效,克服了现有技术存在的不足,制备出的含橄榄多糖多酚的蒟蒻果冻具有良好的口感,且具有多种药理功效,能满足广大消费者对营养健康的追求。
发明内容
本发明的目的在于提供一种含橄榄多糖多酚的蒟蒻果冻及其制备方法,其营养丰富,具有促进肠道蠕动、减少肠道对有害物质吸收、预防肥胖等功效。
为了实现上述目的,本发明采用如下技术方案:
一种含橄榄多糖多酚的蒟蒻果冻,由果冻胶体和糖水组成,其制备方法包括以下步骤:
(1)橄榄多糖与橄榄多酚的制备:
A.挑选果实大小均一、无虫害及物理损伤的橄榄,放入超声波清洗仪中清洗,清洗后放入60℃电热鼓风干燥箱中除去部分水分,取出去核后再烘干,得到橄榄果干;
B. 将制备的橄榄果干粉碎后加入蒸馏水进行超声辅助提取,经离心分离,得橄榄粗提液和沉淀;
C. 在所得橄榄粗提液中加入乙醇溶液,辅以超声提取,经抽滤后得到抽滤液和滤渣;
D. 将步骤B所得沉淀和步骤C所得抽滤液混合经碱水解和酸解后,得到酸性上清液和沉淀物;
E. 将步骤D所得沉淀物经洗涤后得到的上清液与步骤D所得酸性上清液混合,经萃取后将所得萃取液经蒸发浓缩、冷冻干燥,得到橄榄多酚;
F. 将步骤C制得的滤渣加蒸馏水复溶,得到橄榄多糖粗液;
G. 将所得橄榄多糖粗液用预处理后的大孔树脂去除色素,得到橄榄多糖滤液;
H. 将所得橄榄多糖滤液经离心,60℃蒸发浓缩,冷冻干燥72h,得到橄榄多糖;
(2)蒟蒻果冻的制备:
I. 按比例将所得橄榄多糖、橄榄多酚与蒟蒻粉、纯净水混合,用磨胶机进行磨胶处理后,加入氯化钾、香精,放入保温容器中混匀,85℃下保温处理10min,即得果冻胶体,将所得果冻胶体切成胶粒;
J. 将步骤I制备的胶粒加入到浸泡液中浸泡90min,期间每5min搅挫一次,防止胶粒粘结;
K. 将步骤J浸泡后的胶粒加入纯净水中,加热煮沸后于85℃保温5min,之后多次换纯净水,重复进行煮沸保温,至胶粒呈现青绿色;
L. 将果葡糖浆和纯净水于蒸煮容器中混合,煮沸后保温10min,再冷却至60℃,并按比例依次加入已用纯净水溶解的山梨酸钾、羧甲基纤维素、三氯蔗糖、安赛蜜、柠檬酸和香精,混匀搅拌后加纯净水调节浓度,得到糖水;
M. 将步骤K制备的胶粒与步骤L制备的糖水搅挫混匀,煮沸后50℃保温5min,即得所述含橄榄多糖多酚的蒟蒻果冻。
进一步地,步骤B所述超声辅助提取中,料液质量比为1:10,超声功率为180W、超声温度为50℃、超声时间为45min。
进一步地,步骤C中所用橄榄粗提液与乙醇溶液的质量比为1:10,所述乙醇溶液的质量浓度为50%;所述超声提取的功率为200W、温度为50℃、时间为90min。
进一步地,步骤D中,所述碱水解是采用浓度为3mol/L的NaOH溶液浸泡120min,其中,NaOH溶液的用量为沉淀和抽滤液总质量的10倍。
进一步地,步骤D中,所述酸解是在碱水解后的溶液中加酸至体系pH=1.8-2.2。
进一步地,步骤E中所述萃取采用无水乙醇为萃取剂,其用量为上清液与酸性上清液总体积的2倍。
进一步地,步骤G中,大孔树脂的预处理是将其于无水乙醇中浸泡24h,然后水洗至无乙醇味,再用体积浓度5%的盐酸溶液浸泡3h,水洗至中性,再用质量浓度5%的氢氧化钠溶液浸泡3h,水洗至中性。
进一步地,步骤H中所述离心的转速为5000r/min,时间为10min。
进一步地,步骤I中,每千克果冻胶体由以下重量的组分构成:蒟蒻粉100~130g、橄榄多糖80~110g,橄榄多酚50~70g,氯化钾0.2~0.35g、香精0~0.1g,余量为纯净水。
进一步地,步骤J中,每升所述浸泡液由以下重量的组分构成:碳酸钠55~60g、亚硫酸氢钠0.5~0.8g,余量为纯净水,其pH≥11。
进一步地,步骤L中,每升糖水由以下重量的组分构成:果葡糖浆400~600g、山梨酸钾0.2~0.3g、羧甲基纤维素0.7~0.8g、三氯蔗糖0.04~0.06g、安赛蜜0.03~0.05g、柠檬酸0.05~0.06g、香精0~0.1g,余量为纯净水。
进一步地,步骤M中胶粒与糖水按重量比为2进行配合。
对本发明的制备方法和原理作以下详细说明:
橄榄多糖和橄榄多酚是橄榄中的生物活性化合物,具有多种健康益处。橄榄多酚是强效的抗氧化剂,有助于中和自由基,减少氧化损伤,预防细胞和组织的损害,也可以达到可以帮助减缓细胞老化过程,有助于保持皮肤健康和年轻,并且其还具有抗炎作用,可以减轻炎症反应,预防慢性炎症疾病。橄榄多糖在抗癌方面具有潜力,可以抑制肿瘤细胞的生长和扩散,这可能是由于其有助于增强免疫系统功能,提高机体的抵抗力。同时,其可以对血糖水平产生积极影响,有助于糖尿病管理。以上的活性表明其适合人体吸收。
蒟蒻(又称魔芋)是一种源自亚洲的植物,其块茎部分经过加工可以制成多种食品。蒟蒻的主要成分是水和纤维,因其低卡路里、低碳水化合物和高纤维含量而受到关注。蒟蒻富含膳食纤维,特别是可溶性纤维,如葡萄糖酸蒟蒻纤维。这些纤维有助于促进消化系统健康,缓解便秘,并有助于稳定血糖水平。蒟蒻中的碳水化合物主要是纤维,不会显著影响血糖水平。这使它成为糖尿病患者或追求低碳水化合物饮食的人的选择。由于其本身几乎没有味道,能够吸收周围的调味,适用于多种烹饪风格。
山梨酸钾(Potassium Sorbate)是一种有机酸盐,被广泛应用于食品和饮料工业,其具有较强的抗菌和抗酵母作用,可以防止食品变质和腐败,有助于延长食品的保质期,保持食品的新鲜度和质量。山梨酸钾在推荐使用浓度下被认为是安全的食品添加剂,被多个国际食品安全机构批准为用于食品的防腐剂。
羧甲基纤维素是自然界中分布最广、含量最多的多糖,来源十分丰富。当前纤维素的改性技术主要集中在醚化和酯化两方面。羧甲基化反应是醚化技术的一种。纤维素经羧甲基化后得到羧甲基纤维素(CMC),其水溶液具有增稠、成膜、黏接、水分保持、胶体保护、乳化及悬浮等作用,广泛应用于石油、食品、医药、纺织和造纸等行业,是最重要的纤维素醚类之一。
本发明旨在创造一种高质量、营养丰富、有益健康的果冻产品,其创新之处在于将橄榄多糖、橄榄多酚引入到蒟蒻果冻中,创造出具有健康药理功效的营养健康型休闲食品,以满足现代消费者对食品的更高期望。通过创新的成分组合和制备方法,该发明有望为果冻市场带来新的机遇,同时也能够为人们提供一种更健康的美味选择。
本发明的有益之处在于:
1. 本发明采用福州特色水果橄榄为原料,因地制宜促进特色水果产业的发展。
2. 本发明利用连续制备和分级制备,实现橄榄多糖、橄榄多酚的连续制备。
3. 蒟蒻本身没有太多味道,将橄榄多糖、橄榄多酚结合果葡糖浆可以优化其口味。
4. 橄榄多糖、橄榄多酚被认为具有抗氧化和抗炎特性,而蒟蒻是一种低卡、低碳水化合物的食品,将它们结合在一起为果冻增添了营养价值。
具体实施方式
一种含橄榄多糖多酚的蒟蒻果冻,其制备方法包括以下步骤:
(1)橄榄多糖与橄榄多酚的制备:
A. 挑选果实大小均一、无虫害及物理损伤的橄榄,放入超声波清洗仪中清洗,清洗后放入60℃电热鼓风干燥箱中除去部分水分,取出去核后再烘干,得到橄榄果干;
B. 将制备的橄榄果干粉碎后加入蒸馏水(料液质量比为1:10)配成悬浊液,并进行超声辅助提取(超声功率为180W、超声温度为50℃、超声时间为45min),经离心分离,得橄榄粗提液和沉淀;
C. 在所得橄榄粗提液中加入乙醇溶液(橄榄粗提液与乙醇溶液的质量比1:10,乙醇溶液的质量浓度为50%),辅以超声提取(超声功率为200W、超声温度为50℃、超声时间为90min),经抽滤后得到抽滤液和滤渣;
D. 将步骤B所得沉淀和步骤C所得抽滤液混合,再经碱水解(碱液为3mol/L的NaOH溶液,其用量为沉淀和抽滤液总质量的10倍,处理时间120min),然后进行酸解(加酸至体系pH=1.8-2.2),得到酸性上清液和沉淀物;
E. 将步骤D所得沉淀物经洗涤后得到的上清液与步骤D所得酸性上清液混合,采用无水乙醇为萃取剂(用量为上清液与酸性上清液总体积的2倍)进行萃取后,将所得萃取液经蒸发浓缩、冷冻干燥后,得到橄榄多酚;
F. 将步骤C制得的滤渣加蒸馏水复溶,得到橄榄多糖粗液;
G. 将大孔树脂于无水乙醇中浸泡24h,然后水洗至无乙醇味,再用体积浓度5%的盐酸溶液浸泡3h后,水洗至中性,再用质量浓度5%的氢氧化钠溶液浸泡3h,水洗至中性;
H. 将所得橄榄多糖粗液用步骤G预处理后的大孔树脂去除色素,得到橄榄多糖滤液;
I. 将所得橄榄多糖滤液经离心(转速为5000r/min,时间为10min),60℃蒸发浓缩,冷冻干燥72h,得到橄榄多糖;
(2)蒟蒻果冻的制备:
J. 将80~110g橄榄多糖、50~70g橄榄多酚与100~130g蒟蒻粉、纯净水混合,用磨胶机进行磨胶处理后,加入0.2~0.35g氯化钾、0~0.1g香精,放入保温容器中混匀,85℃下保温处理10min,即得1kg果冻胶体,将所得果冻胶体切成胶粒;
K. 用纯净水溶解0.5~0.8g亚硫酸氢钠和55~60g碳酸钠配成1L的浸泡液(pH≥11);
L.将步骤J制备的胶粒加入到步骤K制备的浸泡液中浸泡90min,期间每5min搅挫一次,防止胶粒粘结;
M. 将步骤L浸泡后的胶粒加入纯净水中,加热煮沸后于85℃保温5min,之后多次换纯净水,重复进行煮沸保温,至胶粒呈现青绿色;
N. 将400~600g果葡糖浆和纯净水于蒸煮容器中混合,煮沸后保温10min,再冷却至60℃,并依次加入已用纯净水溶解的0.2~0.3g山梨酸钾、0.7~0.8g羧甲基纤维素、0.04~0.06g三氯蔗糖、0.03~0.05g安赛蜜、0.05~0.06g柠檬酸和0~0.1g香精,混匀搅拌后加纯净水调节浓度,得到1L的糖水;
O. 将步骤M制备的胶粒与步骤N制备的糖水按重量比为2搅挫混匀,煮沸后50℃保温5min,即得含橄榄多糖多酚的蒟蒻果冻。
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施案例1
一种含橄榄多糖多酚的蒟蒻果冻,其制备方法包括以下步骤:
(1)橄榄多糖与橄榄多酚的制备:
A. 挑选果实大小均一、无虫害及物理损伤的橄榄,放入超声波清洗仪中清洗,清洗后放入60℃电热鼓风干燥箱中除去部分水分,取出去核后再烘干,得到橄榄果干;
B. 将制备的橄榄果干粉碎后加入蒸馏水(料液质量比为1:10)配成悬浊液,并进行超声辅助提取(超声功率为180W、超声温度为50℃、超声时间为45min),经离心分离,得橄榄粗提液和沉淀;
C. 在所得橄榄粗提液中加入乙醇溶液(橄榄粗提液与乙醇溶液的质量比1:10,乙醇溶液的质量浓度为50%),辅以超声提取(超声功率为200W、超声温度为50℃、超声时间为90min),经抽滤后得到抽滤液和滤渣;
D. 将步骤B所得沉淀和步骤C所得抽滤液混合,再经碱水解(碱液为3mol/L的NaOH溶液,其用量为沉淀和抽滤液总质量的10倍,处理时间120min),然后进行酸解(加酸至体系pH=1.8-2.2),得到酸性上清液和沉淀物;
E. 将步骤D所得沉淀物经洗涤后得到的上清液与步骤D所得酸性上清液混合,采用无水乙醇为萃取剂(用量为上清液与酸性上清液总体积的2倍)进行萃取后,将所得萃取液经蒸发浓缩、冷冻干燥后,得到橄榄多酚;
F. 将步骤C制得的滤渣加蒸馏水复溶,混合,得到橄榄多糖粗液;
G. 将大孔树脂于无水乙醇中浸泡24h,然后水洗至无乙醇味,再用体积浓度5%的盐酸溶液浸泡3h后,水洗至中性,再用质量浓度5%的氢氧化钠溶液浸泡3h,水洗至中性;
H. 将所得橄榄多糖粗液用步骤G预处理后的大孔树脂去除色素,得到橄榄多糖滤液;
I. 将所得橄榄多糖滤液经离心(转速为5000r/min,时间为10min),60℃蒸发浓缩,冷冻干燥72h,得到橄榄多糖;
(2)蒟蒻果冻的制备:
J. 将110g橄榄多糖、60g橄榄多酚与120g蒟蒻粉、760g纯净水混合,用磨胶机进行磨胶处理后,加入0.3g氯化钾、0.1g香精,放入保温容器中混匀,85℃下保温处理10min,即得1kg果冻胶体,将所得果冻胶体切成胶粒;
K. 用纯净水溶解0.55g亚硫酸氢钠和55g碳酸钠配成1L的浸泡液(pH≥11);
L.将步骤J制备的胶粒加入到步骤K制备的浸泡液中浸泡90min,期间每5min搅挫一次,防止胶粒粘结;
M. 将步骤L浸泡后的胶粒加入纯净水中,加热煮沸后于85℃保温5min,之后多次换纯净水,重复进行煮沸保温,至胶粒呈现青绿色;
N. 将500g果葡糖浆和纯净水于蒸煮容器中混合,煮沸后保温10min,再冷却至60℃,并依次加入已用纯净水溶解的0.3g山梨酸钾、0.7g羧甲基纤维素、0.05g三氯蔗糖、0.03g安赛蜜、0.05g柠檬酸,混匀搅拌后加纯净水调节浓度,得到1L的糖水;
O. 将步骤M制备的胶粒与步骤N制备的糖水按重量比为2搅挫混匀,煮沸后50℃保温5min,即得含橄榄多糖多酚的蒟蒻果冻。
实施案例2
一种含橄榄多糖多酚的蒟蒻果冻,其制备方法包括以下步骤:
(1)橄榄多糖与橄榄多酚的制备:
A. 挑选果实大小均一、无虫害及物理损伤的橄榄,放入超声波清洗仪中清洗,清洗后放入60℃电热鼓风干燥箱中除去部分水分,取出去核后再烘干,得到橄榄果干;
B. 将制备的橄榄果干粉碎后加入蒸馏水(料液质量比为1:10)配成悬浊液,并进行超声辅助提取(超声功率为180W、超声温度为50℃、超声时间为45min),经离心分离,得橄榄粗提液和沉淀;
C. 在所得橄榄粗提液中加入乙醇溶液(橄榄粗提液与乙醇溶液的质量比1:10,乙醇溶液的质量浓度为50%),辅以超声提取(超声功率为200W、超声温度为50℃、超声时间为90min),经抽滤后得到抽滤液和滤渣;
D. 将步骤B所得沉淀和步骤C所得抽滤液混合,再经碱水解(碱液为3mol/L的NaOH溶液,其用量为沉淀和抽滤液总质量的10倍,处理时间120min),然后进行酸解(加酸至体系pH=1.8-2.2),得到酸性上清液和沉淀物;
E. 将步骤D所得沉淀物洗涤后得到的上清液与步骤D所得酸性上清液混合,采用无水乙醇为萃取剂(用量为上清液与酸性上清液总体积的2倍)进行萃取后,将所得萃取液经蒸发浓缩、冷冻干燥后,得到橄榄多酚;
F. 将步骤C制得的滤渣加蒸馏水复溶,得到橄榄多糖粗液;
G. 将大孔树脂于无水乙醇中浸泡24h,然后水洗至无乙醇味,再用体积浓度5%的盐酸溶液浸泡3h后,水洗至中性,再用质量浓度5%的氢氧化钠溶液浸泡3h,水洗至中性;
H. 将所得橄榄多糖粗液用步骤G预处理后的大孔树脂去除色素,得到橄榄多糖滤液;
I. 将所得橄榄多糖滤液经离心(转速为5000r/min,时间为10min),60℃蒸发浓缩,冷冻干燥72h,得到橄榄多糖;
(2)蒟蒻果冻的制备:
J. 将80g橄榄多糖、50g橄榄多酚与120g蒟蒻粉、800g纯净水混合,用磨胶机进行磨胶处理后,加入0.3g氯化钾、0.1g香精,放入保温容器中混匀,85℃下保温处理10min,即得1kg果冻胶体,将所得果冻胶体切成胶粒;
K. 用纯净水溶解0.5g亚硫酸氢钠和55g碳酸钠配成1L的浸泡液(pH≥11);
L.将步骤J制备的胶粒加入到步骤K制备的浸泡液中浸泡90min,期间每5min搅挫一次,防止胶粒粘结;
M. 将步骤L浸泡后的胶粒加入纯净水中,加热煮沸后于85℃保温5min,之后多次换纯净水,重复进行煮沸保温,至胶粒呈现青绿色;
N. 将500g果葡糖浆和纯净水于蒸煮容器中混合,煮沸后保温10min,再冷却至60℃,并依次加入已用纯净水溶解的0.3g山梨酸钾、0.7g羧甲基纤维素、0.05g三氯蔗糖、0.03g安赛蜜、0.05g柠檬酸,混匀搅拌后加纯净水调节浓度,得到1L的糖水;
O. 将步骤M制备的胶粒与步骤N制备的糖水按重量比为2搅挫混匀,煮沸后50℃保温5min,即得含橄榄多糖多酚的蒟蒻果冻。
本发明提供的橄榄多糖多酚蒟蒻果冻制备方法相比传统的制备方法使用了分级制备,具有操作方便、效率高、纯度高的优点,适宜大规模推广应用。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (10)
1.一种含橄榄多糖多酚的蒟蒻果冻的制备方法,其特征在于,包括以下步骤:
(1)橄榄多糖与橄榄多酚的制备:
A.挑选果实大小均一、无虫害及物理损伤的橄榄,经清洗后放入60℃干燥箱中除去部分水分,取出去核后再烘干,得到橄榄果干;
B. 将制备的橄榄果干粉碎后加入蒸馏水进行超声辅助提取,经离心分离,得橄榄粗提液和沉淀;
C. 在所得橄榄粗提液中加入乙醇溶液,辅以超声提取,经抽滤后得到抽滤液和滤渣;
D. 将步骤B所得沉淀和步骤C所得抽滤液混合经碱水解和酸解后,得到酸性上清液和沉淀物;
E. 将步骤D所得沉淀物经洗涤后得到的上清液与步骤D所得酸性上清液混合,经萃取后将所得萃取液经蒸发浓缩、冷冻干燥,得到橄榄多酚;
F. 将步骤C制得的滤渣加蒸馏水复溶,得到橄榄多糖粗液;
G. 将所得橄榄多糖粗液用预处理后的大孔树脂去除色素,得到橄榄多糖滤液;
H. 将所得橄榄多糖滤液经离心,60℃蒸发浓缩,冷冻干燥72h,得到橄榄多糖;
(2)蒟蒻果冻的制备:
I. 按比例将所得橄榄多糖、橄榄多酚与蒟蒻粉、纯净水混合,用磨胶机进行磨胶处理后,加入氯化钾、香精,85℃下保温处理10min,即得果冻胶体,将所得果冻胶体切成胶粒;
J. 将步骤I制备的胶粒加入到浸泡液中浸泡90min,期间每5min搅挫一次,防止胶粒粘结;
K. 将步骤J浸泡后的胶粒加入纯净水中,加热煮沸后于85℃保温5min,之后多次换纯净水,重复进行煮沸保温,至胶粒呈现青绿色;
L. 将果葡糖浆和纯净水混合,煮沸后保温10min,再冷却至60℃,并按比例依次加入已用纯净水溶解的山梨酸钾、羧甲基纤维素、三氯蔗糖、安赛蜜、柠檬酸和香精,混匀搅拌后加纯净水调节浓度,得到糖水;
M. 将步骤K制备的胶粒与步骤L制备的糖水搅挫混匀,煮沸后50℃保温5min,即得所述含橄榄多糖多酚的蒟蒻果冻。
2.根据权利要求1所述的含橄榄多糖多酚的蒟蒻果冻的制备方法,其特征在于,步骤B所述超声辅助提取中,料液质量比为1:10,超声功率为180W、超声温度为50℃、超声时间为45min。
3.根据权利要求1所述的含橄榄多糖多酚的蒟蒻果冻的制备方法,其特征在于,步骤C中所用橄榄粗提液与乙醇溶液的质量比为1:10,所述乙醇溶液的质量浓度为50%;所述超声提取的功率为200W、温度为50℃、时间为90min。
4.根据权利要求1所述的含橄榄多糖多酚的蒟蒻果冻的制备方法,其特征在于,步骤D中,所述碱水解是采用浓度为3mol/L的NaOH溶液浸泡120min,其中,NaOH溶液的用量为沉淀和抽滤液总质量的10倍;所述酸解是在碱水解后的溶液中加酸至体系pH=1.8-2.2。
5.根据权利要求1所述的含橄榄多糖多酚的蒟蒻果冻的制备方法,其特征在于,步骤E中所述萃取采用无水乙醇作为萃取剂,其用量为上清液与酸性上清液总体积的2倍。
6.根据权利要求1所述的含橄榄多糖多酚的蒟蒻果冻的制备方法,其特征在于,步骤I中,每千克果冻胶体由以下重量的组分构成:蒟蒻粉100~130g、橄榄多糖80~110g,橄榄多酚50~70g,氯化钾0.2~0.35g、香精0~0.1g,余量为纯净水。
7.根据权利要求1所述的含橄榄多糖多酚的蒟蒻果冻的制备方法,其特征在于,步骤J中,每升所述浸泡液由以下重量的组分构成:碳酸钠55~60g、亚硫酸氢钠0.5~0.8g,余量为纯净水,其pH≥11。
8.根据权利要求1所述的含橄榄多糖多酚的蒟蒻果冻的制备方法,其特征在于,步骤L中,每升糖水由以下重量的组分构成:果葡糖浆400~600g、山梨酸钾0.2~0.3g、羧甲基纤维素0.7~0.8g、三氯蔗糖0.04~0.06g、安赛蜜0.03~0.05g、柠檬酸0.05~0.06g、香精0~0.1g,余量为纯净水。
9.根据权利要求1所述的含橄榄多糖多酚的蒟蒻果冻的制备方法,其特征在于,步骤M中胶粒与糖水按重量比为2进行配合。
10.一种如权利要求1-9任一方法制备的含橄榄多糖多酚的蒟蒻果冻。
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