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Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate

A technology of organic selenium and mixed juice, applied in the fields of botanical equipment and methods, food science, animal repellent, etc., can solve the problems of low organic selenium ratio, low selenium preservation rate, thermal instability of organic selenium, etc. Anti-aging, low cost, reduced dissolution and volatilization effects

Inactive Publication Date: 2008-06-25
JIANGNAN UNIV
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the preservation rate of organic selenium in the processing of vegetables rich in organic selenium, Zhang Min et al. (1997, Journal of Agricultural Machinery; 1998, Journal of Wuxi Light Industry University) carried out microwave, low vacuum, hot air to selenium-rich green peppers, eggplants, and cucumbers. Research on 4 dehydration processes of atmospheric pressure and vacuum freezing, but organic selenium is thermally unstable and volatile, and the long-term heating and processing of vegetables in the dehydration process will cause low selenium preservation rate, and the organic selenium ratio of the final product lower

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation of embodiment 1 high organic selenium asparagus juice

[0026] Select freshly unearthed asparagus tender stems with a length of 6-10 cm, prepare a sodium selenite solution with a concentration of 100 mg / L, add 20-30 mg / L of 5-nitroguaiacol growth promoter and 40 mg / L of Tween60 surfactant, use dipotassium hydrogen phosphate to adjust the pH of sodium selenite solution to 7.5-8.0, evenly coat asparagus stem tips, and harvest when the asparagus grows to 30-35cm in length above the ground.

[0027] Cut the asparagus into 3-5mm thick slices and blanch them in 100°C water. It takes about 30 seconds for the peroxidase to be completely inactivated. The asparagus was blanched and beaten, and cellulase was added. The enzymolysis conditions were as follows: the amount of cellulase was 0.08%, the pH value was 5.0, the temperature was 40° C., and the time was 1 h. In order to obtain a clearer asparagus juice, which is beneficial to the stability of the beverage, it...

Embodiment 2

[0028] The preparation of embodiment 2 high organic selenium grape juice

[0029] After the grapes enter the color change period, prepare a sodium selenite solution with a concentration of 80mg / L, add 20-30mg / L of 5-nitroguaiacol growth promoter and 40mg / L of Tween60 surfactant, use Dipotassium hydrogen phosphate adjusts the pH of the sodium selenite solution to 7.5-8.0, and uses a sub-pressure sprayer to perform the first selenium-enrichment treatment on the leaves of the fruiting mother branches, focusing on spraying on the back of the young leaves on the upper part of the fruit and vegetable branches, and carry out after 72 hours. In the second foliage spraying, the absorption rate of selenium on the back side of the test leaf was 4 times higher than that on the front side, and the absorption rate of young leaves was 60% higher than that of old leaves. The selenium content in fresh grape samples enriched by agronomic selenium can reach 0.6-1.0mg / kg, and the organic selenium...

Embodiment 3

[0030] Preparation of Example 3 High Organic Selenium Grifola frondosa Mycelia Extract

[0031] Grifola frondosa liquid fermentation medium consists of: glucose 30g / L, peptone 5g / L, yeast juice 2g / L, dipotassium hydrogen phosphate 1.2g / L, magnesium sulfate 0.4g / L, vitamin B 1 50mg / L, add sodium selenite to make the selenium content 20-50mg / L, and sterilize the medium at 121°C for 20min. Insert the Grifola frondosa mycelium after cooling. Fermentation is carried out on a shaker at a speed of 100 rpm, a temperature of 30°C, and a culture time of 5-7 days. When the pH value of the medium drops from 6.5 to 3.5; there is no obvious bud head and lock joint on the mycelium wall under the microscope, and a small amount of mycelium begins to autolyze, the culture solution is centrifugally filtered at 5000rpm to obtain the mycelia of Grifola frondosa body, wash the mycelium with clean water, wash away the inorganic selenium adsorbed on the surface, and then obtain the selenium-enriche...

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Abstract

The preparation process of mixed fruit and vegetable juice with raised organic selenium content and retention rate belongs to the field of functional fruit and vegetable food processing technology. The present invention adopts sodium selenite solution with added surfactant and growth promoter for increasing the absorption and conversion of fruit and vegetable on selenium, addition of inorganic selenium compound into the culture medium for deep fermentation to convert selenium and raise the organic selenium conversion rate of edible fungus, and mixing selenium-rich fruit and vegetable juice and selenium-rich hypha extracting liquid to compound mixed fruit and vegetable juice with high organic selenium content. The present invention can produce mixed fruit and vegetable juice with organic selenium extracting rate and retention rate up to 80-90 % and selenium content of 0.1-0.3 mg / L.

Description

technical field [0001] A method for preparing fruit and vegetable mixed juice that increases the content of organic selenium and its preservation rate. The invention relates to fruit and vegetable beverages rich in organic selenium, and relates to the biotransformation of organic selenium and a method for improving the preservation rate of organic selenium during processing. It belongs to functional fruit and vegetable foods processing field. Background technique [0002] Selenium (Se), as an important trace element in the ecological environment, has the functions of anti-aging, anti-cancer and detoxification. Great micronutrient health care element. According to the nutritional survey report of the Chinese Nutrition Society, the selenium intake of adults in my country is only 26.63 μg / person / day, which is far from the safe selenium intake recommended by the Chinese Center for Preventive Medicine of 40-240 μg / person / day. Selenium in natural food is difficult to meet the nor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A01N59/02
Inventor 张慜莫海珍范柳萍
Owner JIANGNAN UNIV
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