CN118177341A - Freeze-dried peach crisp chip containing natural bioactive peptide and preparation method thereof - Google Patents
Freeze-dried peach crisp chip containing natural bioactive peptide and preparation method thereof Download PDFInfo
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- CN118177341A CN118177341A CN202410623002.XA CN202410623002A CN118177341A CN 118177341 A CN118177341 A CN 118177341A CN 202410623002 A CN202410623002 A CN 202410623002A CN 118177341 A CN118177341 A CN 118177341A
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 73
- 230000000975 bioactive effect Effects 0.000 title claims abstract description 72
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 71
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 claims abstract description 60
- 244000017714 Prunus persica var. nucipersica Species 0.000 claims abstract description 60
- 239000007788 liquid Substances 0.000 claims abstract description 47
- 230000001737 promoting effect Effects 0.000 claims abstract description 28
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 52
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 239000000243 solution Substances 0.000 claims description 35
- 239000011259 mixed solution Substances 0.000 claims description 26
- 239000008367 deionised water Substances 0.000 claims description 25
- 229910021641 deionized water Inorganic materials 0.000 claims description 25
- ZNJFBWYDHIGLCU-HWKXXFMVSA-N jasmonic acid Chemical compound CC\C=C/C[C@@H]1[C@@H](CC(O)=O)CCC1=O ZNJFBWYDHIGLCU-HWKXXFMVSA-N 0.000 claims description 24
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims description 22
- 239000000292 calcium oxide Substances 0.000 claims description 22
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 22
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 229920001661 Chitosan Polymers 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 15
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 15
- 235000012907 honey Nutrition 0.000 claims description 15
- GEWDNTWNSAZUDX-WQMVXFAESA-N (-)-methyl jasmonate Chemical compound CC\C=C/C[C@@H]1[C@@H](CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-WQMVXFAESA-N 0.000 claims description 12
- 239000004376 Sucralose Substances 0.000 claims description 12
- 239000012456 homogeneous solution Substances 0.000 claims description 12
- ZNJFBWYDHIGLCU-UHFFFAOYSA-N jasmonic acid Natural products CCC=CCC1C(CC(O)=O)CCC1=O ZNJFBWYDHIGLCU-UHFFFAOYSA-N 0.000 claims description 12
- GEWDNTWNSAZUDX-UHFFFAOYSA-N methyl 7-epi-jasmonate Natural products CCC=CCC1C(CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-UHFFFAOYSA-N 0.000 claims description 12
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 12
- 235000019408 sucralose Nutrition 0.000 claims description 12
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 11
- 239000004227 calcium gluconate Substances 0.000 claims description 11
- 229960004494 calcium gluconate Drugs 0.000 claims description 11
- 235000013927 calcium gluconate Nutrition 0.000 claims description 11
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000011670 zinc gluconate Substances 0.000 claims description 11
- 235000011478 zinc gluconate Nutrition 0.000 claims description 11
- 229960000306 zinc gluconate Drugs 0.000 claims description 11
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims description 10
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 229960001285 quercetin Drugs 0.000 claims description 10
- 235000005875 quercetin Nutrition 0.000 claims description 10
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- 239000000834 fixative Substances 0.000 claims description 2
- 238000000967 suction filtration Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 14
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000427324 Glinus Species 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
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- 230000002421 anti-septic effect Effects 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
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
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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
- 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
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- Food Science & Technology (AREA)
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- General Chemical & Material Sciences (AREA)
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Abstract
The invention relates to the technical field of food processing, in particular to freeze-dried peach crisp chips containing natural bioactive peptides and a preparation method thereof. The nectarine crisp chips are prepared from the following raw materials: nectarine, multifunctional color protection liquid and bioactive peptide promoting liquid. The multifunctional color protection liquid can prolong the oxidation time of the nectarines, effectively prolong the preservation period of the fruits and reduce the loss of nutrient components; the bioactive peptide promoting liquid can increase bioactive peptide content and improve flavor. The invention also provides a preparation method of the freeze-dried peach crisp chips containing the natural bioactive peptide, the adopted raw materials are natural and nontoxic, safe and healthy, the nutrition components of the finished products can be reserved, and the prepared peach crisp chips are rich in nutrition, crisp in taste, good in flavor and appearance, beneficial to human health, easy to store and difficult to deteriorate.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to freeze-dried peach crisp chips containing natural bioactive peptides and a preparation method thereof.
Background
The nectarine is popular with consumers because of thin skin, thick meat, multiple tastes and sweet juice, but the harvesting season is concentrated at high temperature in July due to high water content of the fruit, the harvesting season is rainy, the post-ripening speed is high after harvesting, the nectarine is easy to rot and deteriorate, the pulp is soft rapidly after harvesting for 2-3 days generally, browning is started, and then the edible value is lost. At present, nectarines are generally refrigerated and stored or processed into cans to prolong the storage time, but the refrigerated and stored cans can be stored for a short time, and have strict requirements on temperature and air conditions, so that the original various nutritional ingredients in the prepared canned fruits are destroyed, and the canned fruits have the defects of high heat quantity, high sugar content and the like. The vacuum freeze drying technology is a method for dehydrating materials at low temperature by utilizing the sublimation property of ice under the condition of low temperature and reduced pressure so as to achieve drying. The honey peach crisp chips produced by the technology can effectively retain the original color, aroma, taste, shape and original ecology active substances of fresh honey peaches, and are natural, green and safe instant nutritional food at present. The honey peach crisp chips are easy to brown when exposed to air in the processing process, so that the appearance of the products is influenced, and nutrition is lost; may contain additives such as artificial pigment, antiseptic, thickener, etc., which have negative effects on health; a portion of the nutrients is lost during processing, and the nutritional value of the product may be affected. Bioactive peptides are multifunctional compounds derived from proteins, have the functions of transmitting physiological information and regulating physiological functions, and are very important for maintaining normal physiological activities of systems such as nerves, digestion, reproduction, growth, movement, metabolism, circulation and the like of a human body. In conclusion, the freeze-dried nectarine crisp chips containing the natural bioactive peptides, which are healthy, rich in nutrition, good in appearance and flavor and easy to store, have a wide market prospect.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a freeze-dried peach crisp chip containing natural bioactive peptide and a preparation method thereof.
The invention is realized by the following technical scheme:
A freeze-dried peach crisp chip containing natural bioactive peptide comprises the following raw materials: nectarine, multifunctional color protection liquid and bioactive peptide promoting liquid.
Further, the preparation method of the multifunctional color protection liquid comprises the following steps:
(1) Dissolving quercetin in boiling water, homogenizing for 3 times with ultra-high pressure homogenizer under 600 MPa to obtain homogenized solution;
(2) Dissolving citric acid in deionized water to form a citric acid solution, adding nano calcium oxide, stirring for 2h at 80 ℃ and 300 r/min, carrying out suction filtration, washing a filter cake with deionized water to be neutral, and drying at 80 ℃ to obtain citric acid-nano calcium oxide;
(3) Mixing the homogeneous solution obtained in the step (1) with the citric acid-nano calcium oxide obtained in the step (2), and stirring at a rotating speed of 250 r/min for 20: 20 min to obtain the multifunctional color protection liquid.
Further, the dosage ratio of the quercetin to the boiling water in the step (1) is 1 g to 10 mL.
Further, the dosage ratio of the citric acid, the deionized water and the nano calcium oxide in the step (2) is 1g to 10 mL to 1 g.
Further, the dosage ratio of the homogeneous solution in the step (3) to the citric acid-nano calcium oxide is 50 mL to 1 g.
Further, the preparation method of the bioactive peptide promoting liquid comprises the following steps:
(a) Heating deionized water to boil, weighing calcium gluconate and zinc gluconate, sequentially adding into the boiled deionized water, stirring uniformly, continuously boiling for 40-80 min, and stopping heating to obtain a mixed solution A;
(b) Weighing jasmonic acid, methyl jasmonate and sucralose, sequentially adding the jasmonic acid, the methyl jasmonate and the sucralose into the mixed solution A in the step (a), uniformly stirring, cooling to 40-60 ℃, and adding lactic acid to adjust the pH value to 4.5-5.5 to obtain a mixed solution B;
(c) Adding carboxymethyl chitosan into distilled water, uniformly dispersing to obtain carboxymethyl chitosan solution with concentration of 3-5wt%, and uniformly mixing with the mixed solution B obtained in the step (B) to obtain the bioactive peptide promoting solution.
Further, the dosage ratio of deionized water, calcium gluconate and zinc gluconate in the step (a) is 100 mL to 6 g to 1 g.
Further, the dosage ratio of the jasmonic acid, the methyl jasmonate, the sucralose and the mixed solution A in the step (b) is 5 g:1 g:1 g:100 mL.
Further, the volume ratio of the carboxymethyl chitosan solution to the mixed solution B in the step (c) is 1:2.
The invention also provides a preparation method of the freeze-dried peach crisp chips containing the natural bioactive peptides, which comprises the following steps:
S1: cleaning fresh full, harmless, insect-attack-free and deformity-free nectarine, peeling, removing kernels, axially slicing to obtain fresh nectarine slices with the thickness of 3-7 mm, soaking in multifunctional color protection liquid for 20-30 min, taking out, blanching with hot water at 90-100 ℃ for 90-120 s, and draining off water to obtain primary nectarine slices;
s2: placing the primary peach slice obtained in the step S1 into bioactive peptide promoting solution, and treating 20-30 min at 20deg.C and 1.2 MPa to obtain secondary peach slice;
S3: freezing the secondary peach slice obtained in the step S2 at-40deg.C for 5min, freezing at-10deg.C for 10h, and placing at 300 Pa and 10deg.C for 10h to obtain lyophilized peach crisp slice containing natural bioactive peptide.
Further, in the step S1, the mass ratio of the fresh peach slice to the multifunctional color protection liquid is 1:50.
Further, in the step S2, the mass ratio of the primary nectarine slices to the bioactive peptide promoting solution is 1:50.
Compared with the prior art, the invention has the following beneficial effects:
The invention does not need to be pre-boiled, greatly improves the flavor, taste and color of the finished product, reserves the nutritional ingredients of the finished product, reduces the energy consumption, improves the yield, and avoids the loss of the flavor and the damage of the nutritional ingredients of the product caused by heat treatment. The multifunctional color protection liquid prepared by the invention can greatly prolong the oxidized time of the nectarines, effectively improve the preservation period of fruits, and can be adhered to the surfaces of the nectarines to isolate the nectarines from air so as to avoid oxidization of the nectarines, so that the nectarines are not easy to oxidize, discolor or deteriorate, can be stored for a long time, effectively solves the problems of browning, discoloring, too fast softening, flavor losing and the like of fresh-cut nectarines, has high permeability and film forming characteristics, can improve and improve the nutrition, quality and flavor of the nectarine crisp chips, has high food safety, and can ensure no discoloring and less loss of nutritional ingredients during subsequent treatment. The bioactive peptide promoting liquid prepared by the invention can increase the content of bioactive peptide in the honey peach crisp chips and improve the taste of the crisp chips. The freeze-dried peach crisp chips prepared by the method have the advantages of high content of natural bioactive peptide, rich nutrition, crisp taste, good flavor and appearance, good health benefit to human body, easy storage, difficult deterioration, natural and nontoxic adopted raw materials, safety and health.
Drawings
In order to more clearly illustrate the invention or the technical solutions of the prior art, the drawings which are used in the description of the embodiments or the prior art will be briefly described, it being obvious that the drawings in the description below are only of the invention and that other drawings can be obtained from them without inventive effort for a person skilled in the art.
FIG. 1 is a scanning electron microscope image of a peach crisp according to example 1 of the present invention;
FIG. 2 is a chart showing the color protecting effect test of the multifunctional color protecting liquid on nectarines according to examples 1-3 of the present invention;
FIG. 3 is a graph showing the results of the elastic hardness test of the secondary peach pieces according to examples 1-3 and comparative examples 1-2 of the present invention;
FIG. 4 is a graph showing the bioactive peptide content of the honey peach crisp chips according to examples 1-3 and comparative examples 1-2 of the present invention.
Detailed Description
The present invention will be further described in detail with reference to the following specific examples, but the present invention is not limited to the following examples, for the purpose of making the objects, technical solutions and advantages of the present invention more apparent.
Unless otherwise specified, the chemical reagents involved in the present invention are all commercially available.
Example 1: the embodiment provides a freeze-dried peach crisp chip containing natural bioactive peptide, which comprises the following raw materials: nectarine, multifunctional color protection liquid and bioactive peptide promoting liquid.
The preparation method of the multifunctional color protection liquid comprises the following steps:
(1) Dissolving quercetin in boiling water, wherein the dosage ratio of quercetin to boiling water is 1g:10mL, homogenizing for 3 times by using an ultrahigh pressure homogenizer, and homogenizing under 600 MPa to obtain homogenized solution;
(2) Dissolving citric acid in deionized water to form a citric acid solution, adding nano calcium oxide, stirring 2h at 80 ℃ and 300 r/min at the dosage ratio of 1g to 10 mL to 1g, filtering, washing a filter cake with deionized water to be neutral, and drying at 80 ℃ to obtain the citric acid-nano calcium oxide;
(3) Mixing the homogeneous solution obtained in the step (1) with the citric acid-nano calcium oxide obtained in the step (2), wherein the dosage ratio of the homogeneous solution to the citric acid-nano calcium oxide is 50 mL to 1 g, and stirring the mixture at the rotating speed of 250 r/min for 20min to obtain the multifunctional color protection liquid.
The preparation method of the bioactive peptide promoting liquid comprises the following steps:
(a) Heating deionized water to boil, weighing calcium gluconate and zinc gluconate, sequentially adding the calcium gluconate and the zinc gluconate into the boiled deionized water, uniformly stirring the mixture until the dosage ratio of the calcium gluconate to the zinc gluconate is 100mL to 6g to 1g, continuously boiling the mixture for 80 min, and stopping heating to obtain a mixed solution A;
(b) Weighing jasmonic acid, methyl jasmonate and sucralose, sequentially adding the jasmonic acid, the methyl jasmonate, the sucralose and the mixed solution A into the mixed solution A in the step (a), uniformly stirring the mixture, cooling the mixture to 60 ℃, and adding lactic acid to adjust the pH value to 5.5 to obtain a mixed solution B;
(c) Adding carboxymethyl chitosan into distilled water, uniformly dispersing to obtain carboxymethyl chitosan solution with the concentration of 5wt%, uniformly mixing the carboxymethyl chitosan solution with the mixed solution B obtained in the step (B) in a volume ratio of 1:2, and obtaining the bioactive peptide promoting solution.
The embodiment also provides a preparation method of the freeze-dried peach crisp chips containing the natural bioactive peptides, which comprises the following steps:
S1: cleaning fresh full, harmless, insect-attack-free and deformity-free nectarines, peeling, removing kernels, slicing along the axial direction, wherein the thickness is 7 mm, obtaining fresh nectarine slices, soaking the fresh nectarine slices in a multifunctional color protection liquid for 30: 30min, wherein the mass ratio of the fresh nectarine slices to the multifunctional color protection liquid is 1:50, taking out, scalding the fresh nectarine slices with hot water at 100 ℃ for 120: 120 s, and draining water to obtain primary nectarine slices;
S2: placing the primary peach slices obtained in the step S1 into a bioactive peptide promoting solution, wherein the mass ratio of the primary peach slices to the bioactive peptide promoting solution is 1:50, and treating 30: 30min at 20 ℃ and 1.2 MPa to obtain secondary peach slices;
s3: freezing the secondary nectarine slices obtained in the step S2 at-40 ℃ for 5 min, freezing at-10 ℃ for 10 h, and placing the secondary nectarine slices at 300 Pa and 10 ℃ for 10 h to obtain the freeze-dried nectarine crisp slices containing the natural bioactive peptides, wherein a scanning electron microscope image is shown as a figure 1, and the secondary nectarine slices are in honeycomb structures and are crisp in taste.
Example 2: the embodiment provides a freeze-dried peach crisp chip containing natural bioactive peptide, which comprises the following raw materials: nectarine, multifunctional color protection liquid and bioactive peptide promoting liquid.
The preparation method of the multifunctional color protection liquid comprises the following steps:
(1) Dissolving quercetin in boiling water, wherein the dosage ratio of quercetin to boiling water is 1g:10mL, homogenizing for 3 times by using an ultrahigh pressure homogenizer, and homogenizing under 600 MPa to obtain homogenized solution;
(2) Dissolving citric acid in deionized water to form a citric acid solution, adding nano calcium oxide, stirring 2h at 80 ℃ and 300 r/min at the dosage ratio of 1g to 10 mL to 1g, filtering, washing a filter cake with deionized water to be neutral, and drying at 80 ℃ to obtain the citric acid-nano calcium oxide;
(3) Mixing the homogeneous solution obtained in the step (1) with the citric acid-nano calcium oxide obtained in the step (2), wherein the dosage ratio of the homogeneous solution to the citric acid-nano calcium oxide is 50 mL to 1 g, and stirring the mixture at the rotating speed of 250 r/min for 20min to obtain the multifunctional color protection liquid.
The preparation method of the bioactive peptide promoting liquid comprises the following steps:
(a) Heating deionized water to boil, weighing calcium gluconate and zinc gluconate, sequentially adding the calcium gluconate and the zinc gluconate into the boiled deionized water, uniformly stirring the mixture according to the dosage ratio of 100mL to 6g to 1g, continuously boiling the mixture for 40 min, and stopping heating to obtain a mixed solution A;
(b) Weighing jasmonic acid, methyl jasmonate and sucralose, sequentially adding the jasmonic acid, the methyl jasmonate, the sucralose and the mixed solution A into the mixed solution A in the step (a), uniformly stirring the mixture, cooling the mixture to 40 ℃, and adding lactic acid to adjust the pH value to 4.5-5.5 to obtain mixed solution B;
(c) Adding carboxymethyl chitosan into distilled water, uniformly dispersing to obtain carboxymethyl chitosan solution with the concentration of 3wt%, uniformly mixing the carboxymethyl chitosan solution with the mixed solution B obtained in the step (B) in a volume ratio of 1:2, and obtaining the bioactive peptide promoting solution.
The embodiment also provides a preparation method of the freeze-dried peach crisp chips containing the natural bioactive peptides, which comprises the following steps:
S1: cleaning fresh full, harmless, insect-attack-free and deformity-free nectarines, peeling, removing kernels, slicing the nectarines along the axial direction with the thickness of 3 mm to obtain fresh nectarines slices, soaking the fresh nectarines in a multifunctional color protection liquid for 20: 20 min, scalding the fresh nectarines with hot water at 90 ℃ for 90 s after taking out the fresh nectarines and the multifunctional color protection liquid for 1:50, and draining water to obtain primary nectarines;
S2: placing the primary peach slices obtained in the step S1 into a bioactive peptide promoting solution, wherein the mass ratio of the primary peach slices to the bioactive peptide promoting solution is 1:50, and treating 20: 20min at 20 ℃ and 1.2 MPa to obtain secondary peach slices;
S3: freezing the secondary peach slice obtained in the step S2 at-40deg.C for 5min, freezing at-10deg.C for 10h, and placing at 300 Pa and 10deg.C for 10h to obtain lyophilized peach crisp slice containing natural bioactive peptide.
Example 3: the embodiment provides a freeze-dried peach crisp chip containing natural bioactive peptide, which comprises the following raw materials: nectarine, multifunctional color protection liquid and bioactive peptide promoting liquid.
The preparation method of the multifunctional color protection liquid comprises the following steps:
(1) Dissolving quercetin in boiling water, wherein the dosage ratio of quercetin to boiling water is 1g:10mL, homogenizing for 3 times by using an ultrahigh pressure homogenizer, and homogenizing under 600 MPa to obtain homogenized solution;
(2) Dissolving citric acid in deionized water to form a citric acid solution, adding nano calcium oxide, stirring 2h at 80 ℃ and 300 r/min at the dosage ratio of 1g to 10 mL to 1g, filtering, washing a filter cake with deionized water to be neutral, and drying at 80 ℃ to obtain the citric acid-nano calcium oxide;
(3) Mixing the homogeneous solution obtained in the step (1) with the citric acid-nano calcium oxide obtained in the step (2), wherein the dosage ratio of the homogeneous solution to the citric acid-nano calcium oxide is 50 mL to 1 g, and stirring the mixture at the rotating speed of 250 r/min for 20min to obtain the multifunctional color protection liquid.
The preparation method of the bioactive peptide promoting liquid comprises the following steps:
(a) Heating deionized water to boil, weighing calcium gluconate and zinc gluconate, sequentially adding the calcium gluconate and the zinc gluconate into the boiled deionized water, uniformly stirring the mixture according to the dosage ratio of 100mL to 6g to 1g, continuously boiling the mixture for 60 min, and stopping heating to obtain a mixed solution A;
(b) Weighing jasmonic acid, methyl jasmonate and sucralose, sequentially adding the jasmonic acid, the methyl jasmonate, the sucralose and the mixed solution A into the mixed solution A in the step (a), uniformly stirring the mixture, cooling the mixture to 50 ℃, and adding lactic acid to adjust the pH value to 5 to obtain a mixed solution B;
(c) Adding carboxymethyl chitosan into distilled water, uniformly dispersing to obtain carboxymethyl chitosan solution with the concentration of 4wt%, uniformly mixing the carboxymethyl chitosan solution with the mixed solution B obtained in the step (B) in a volume ratio of 1:2, and obtaining the bioactive peptide promoting solution.
The embodiment also provides a preparation method of the freeze-dried peach crisp chips containing the natural bioactive peptides, which comprises the following steps:
s1: cleaning fresh full, harmless, insect-attack-free and deformity-free nectarines, peeling, removing kernels, slicing the nectarines along the axial direction with the thickness of 5mm to obtain fresh nectarines slices, soaking the fresh nectarines in a multifunctional color protection liquid for 25: 25 min, scalding the fresh nectarines with hot water at 95 ℃ for 100: 100 s after taking out the fresh nectarines and draining water to obtain primary nectarines;
S2: placing the primary peach slices obtained in the step S1 into a bioactive peptide promoting solution, wherein the mass ratio of the primary peach slices to the bioactive peptide promoting solution is 1:50, and treating 25: 25 min at 20 ℃ and 1.2 MPa to obtain secondary peach slices;
S3: freezing the secondary peach slice obtained in the step S2 at-40deg.C for 5min, freezing at-10deg.C for 10h, and placing at 300 Pa and 10deg.C for 10h to obtain lyophilized peach crisp slice containing natural bioactive peptide.
Comparative example 1 differs from example 1 only in that a homogeneous solution was used instead of the multifunctional color fixative.
Comparative example 2 differs from example 1 only in that the bioactive peptide-promoting liquid was replaced with the mixed liquid a.
Experimental example 1: 100 volunteers were selected to evaluate the honey peach crisp chips prepared in examples 1-3 and comparative examples 1-2, the evaluation contents including color score, taste score and taste score, 10-point system was adopted, and the scores of the evaluation indexes were averaged, and the results are shown in table 1.
TABLE 1 quality detection results of peach crisps
The results in Table 1 show that the honey peach crisp chips prepared in the examples 1-3 and the comparative examples 1-2 are bright in color and excellent in taste and flavor, wherein the examples 1-3 are superior to the comparative examples 1-2, and the freeze-dried honey peach crisp chips containing the natural bioactive peptides are excellent in sensory quality and comprehensive quality.
Experimental example 2: soaking fresh peach slices in the multifunctional color protection liquid prepared in examples 1-3 and comparative example 1 respectively at 20 min, setting a control group soaked in clear water, taking out, placing 2h, and measuring color difference values: and (3) carrying out Lab value test by using a color difference meter, wherein the color value of the fresh peach slice is taken as a basic value, L represents the brightness (brightness) value between 0 and 100, namely the brightness is higher as the L value is larger, the smaller the L value is, the more red-green positive value is represented by a red-green direction and the more green negative value is represented by a yellow-blue direction and the more yellow is represented by a positive value, and the more blue is represented by a negative value. Δe is the total color difference value, and the calculation formula is: Δe= (Δl 2+Δa2+Δb2)1/2. The result is shown in fig. 2.
The results of fig. 2 show that, compared with the control group, the color protection liquid prepared by the methods of examples 1-3 and comparative example 1 has the advantages that the oxidation time of the nectarine soaked by the color protection liquid is greatly prolonged, the nectarine is not easy to change color, the fresh color of the nectarine can be maintained, and examples 1-3 are obviously better than comparative example 1, so that the multifunctional color protection liquid has good color protection effect, and the freeze-dried nectarine crisp chip containing the natural bioactive peptide has good appearance and excellent quality.
Experimental example 3: the secondary nectarines prepared in examples 1-3 and comparative examples 1-2 were stored at 4 ℃ for 3 d, and the nectarines soaked in deionized water were used as a control for hardness and elasticity testing using a texture analyzer using a P/6 probe under the following test conditions: the speed before measurement is 2 mm/s, the test speed is 1 mm/s, the speed after measurement is 10 mm/s, the compression degree is 60%, the dwell interval is 5 s, the data acquisition speed is 400 pps, the starting force is 5g, and the result is shown in FIG. 3.
The results of fig. 3 show that the secondary peach slices prepared by the methods described in examples 1-3 and comparative examples 1-2 are significantly improved in softening, maintain fruit hardness or crispness, maintain elasticity, prevent rapid softening of the peach, delay the aging process after slicing the peach, maintain good quality and mouthfeel of the peach during subsequent processing, improve eating quality and extend shelf life.
Experimental example 4: the nectarine crisp chips prepared in examples 1-3 and comparative examples 1-2 were vacuum packed and then placed in an environment with a temperature of 25 ℃ and a relative humidity of 85% for half a year, the vacuum packed was opened, the nectarine crisp chips were free from blocking and caking, and the colony count was tested according to the method of national standard GB/T4789.2-2010, and the results are shown in Table 2.
TABLE 2 results of colony count test
The results in Table 2 show that the honey peach crisp chips in the examples 1-3 and the comparative examples 1-2 have smaller colony numbers after being stored for half a year, wherein the best effect in the examples 1-3 shows that the freeze-dried honey peach crisp chip containing the natural bioactive peptide has stronger antibacterial performance, good antibacterial effect, ensured health and health, prolonged shelf life and excellent storage stability.
Experimental example 5: the vitamin C content of the fresh peach slices is measured according to the national standard GB12392-90, then the VC content of the crisp slices is measured, and the VC retention rate is calculated, wherein the VC retention rate (%) = (the VC content after the crisp slices are made/the VC content before the crisp slices are made) multiplied by 100%. The results are shown in Table 3.
TABLE 3 VC content retention test results
The results in Table 3 show that the fresh peach crisp chips have the most of the original vitamin c content, and the natural bioactive peptide-containing freeze-dried peach crisp chips have little loss of nutrient components and rich nutrition in the preparation process.
Experimental example 6: the bioactive peptide content of the nectarine crisp chips prepared in examples 1-3 and comparative examples 1-2 was measured and the results are shown in FIG. 4.
The results of FIG. 4 show that the bioactive peptides in the groups 1-3 are higher than those in the groups 1-2, which shows that the freeze-dried peach crisp chips containing natural bioactive peptides have high bioactive peptide content, are rich in nutrition and are beneficial to human health.
Those of ordinary skill in the art will appreciate that: the discussion of any of the embodiments above is merely exemplary and is not intended to suggest that the scope of the invention (including the claims) is limited to these examples; the technical features of the above embodiments or in the different embodiments may also be combined within the idea of the invention, the steps may be implemented in any order and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity.
The present invention is intended to embrace all such alternatives, modifications and variances which fall within the broad scope of the appended claims. Therefore, any omission, modification, equivalent replacement, improvement, etc. of the present invention should be included in the scope of the present invention.
Claims (10)
1. A freeze-dried peach crisp chip containing natural bioactive peptide is characterized by being prepared from the following raw materials: nectarine, multifunctional color protection liquid and bioactive peptide promoting liquid;
the preparation method of the multifunctional color protection liquid comprises the following steps:
(1) Dissolving quercetin in boiling water, homogenizing with an ultrahigh pressure homogenizer to obtain a homogeneous solution;
(2) Dissolving citric acid in deionized water to form a citric acid solution, adding nano calcium oxide, stirring, carrying out suction filtration, washing a filter cake with deionized water to be neutral, and drying to obtain citric acid-nano calcium oxide;
(3) Mixing the homogeneous solution obtained in the step (1) with the citric acid-nano calcium oxide obtained in the step (2), and stirring to obtain a multifunctional color protection liquid;
the preparation method of the bioactive peptide promoting liquid comprises the following steps:
(a) Heating deionized water to boil, weighing calcium gluconate and zinc gluconate, sequentially adding into the boiled deionized water, stirring uniformly, continuously boiling for 40-80 min, and stopping heating to obtain a mixed solution A;
(b) Weighing jasmonic acid, methyl jasmonate and sucralose, sequentially adding the jasmonic acid, the methyl jasmonate and the sucralose into the mixed solution A in the step (a), uniformly stirring, cooling, and adding lactic acid to adjust the pH value to obtain a mixed solution B;
(c) Adding carboxymethyl chitosan into distilled water, uniformly dispersing to obtain carboxymethyl chitosan solution with concentration of 3-5wt%, and uniformly mixing with the mixed solution B obtained in the step (B) to obtain the bioactive peptide promoting solution.
2. The lyophilized honey peach crisp chip containing natural bioactive peptide according to claim 1, wherein the ratio of quercetin to boiling water in step (1) is 1 g/10 mL.
3. The lyophilized honey peach crisp chip containing natural bioactive peptide according to claim 2, wherein the dosage ratio of citric acid, deionized water and nano calcium oxide in step (2) is 1 g:10 ml:1 g.
4. The lyophilized honey peach crisp chip containing natural bioactive peptide of claim 3, wherein the ratio of the homogeneous solution of step (3) to the citric acid-nano calcium oxide is 50 ml to 1 g.
5. The lyophilized honey peach crisp with natural bioactive peptide according to claim 4, wherein the dosage ratio of deionized water, calcium gluconate and zinc gluconate in step (a) is 100 ml:6 g:1 g.
6. The lyophilized honey peach crisp chip containing natural bioactive peptide according to claim 5, wherein the dosage ratio of jasmonic acid, methyl jasmonate, sucralose and mixed liquor A in step (b) is 5 g:1 g:1 g:100 mL.
7. The lyophilized peach crisp containing natural bioactive peptide of claim 6, wherein the volume ratio of carboxymethyl chitosan solution to mixed solution B in step (c) is 1:2.
8. A method of preparing a freeze-dried peach crisp chip comprising a natural bioactive peptide as claimed in any of claims 1 to 7, comprising the steps of:
S1: cleaning fresh full, harmless, insect-attack-free and deformity-free nectarine, peeling, removing kernels, axially slicing to obtain fresh nectarine slices, soaking in multifunctional color protection liquid, taking out, blanching with hot water at 90-100 ℃, and draining to obtain primary nectarine slices;
S2: placing the primary peach slice obtained in the step S1 into bioactive peptide promoting solution, and treating at 20 ℃ and 1.2 MPa to obtain a secondary peach slice;
S3: freezing the secondary peach slice obtained in the step S2 at-40deg.C for 5min, freezing at-10deg.C for 10h, and placing at 300 Pa and 10deg.C for 10h to obtain lyophilized peach crisp slice containing natural bioactive peptide.
9. The method for preparing freeze-dried peach crisp chips containing natural bioactive peptides according to claim 8, wherein the mass ratio of the fresh peach chips to the multifunctional color fixative in the step S1 is 1:50.
10. The method for preparing freeze-dried peach crisp chips containing natural bioactive peptides according to claim 8, wherein the mass ratio of the primary peach chips to the bioactive peptide promoting liquid in step S2 is 1:50.
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