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A kind of bitter gourd whole fruit hypoglycemic powder modified with multiple bitter tastes and preparation method thereof

A bitterness inhibitor and bitterness technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients, etc., can solve the problems of reducing the nutritional content of bitter melon and low cost, so as to improve the nutritional and active value and benefit Effects of preservation and bitterness reduction

Active Publication Date: 2020-01-07
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation process and method of the bitter melon powder of the invention are simple and low in cost. Although the bitter substances in the bitter melon are removed by blanching and ozone accelerated oxidation, a small part of the bitterness is removed, but the nutritional content of the bitter melon is reduced.

Method used

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  • A kind of bitter gourd whole fruit hypoglycemic powder modified with multiple bitter tastes and preparation method thereof
  • A kind of bitter gourd whole fruit hypoglycemic powder modified with multiple bitter tastes and preparation method thereof
  • A kind of bitter gourd whole fruit hypoglycemic powder modified with multiple bitter tastes and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A bitter gourd whole fruit hypoglycemic powder modified with multiple bitter tastes and a preparation method thereof, the specific implementation steps comprising:

[0037] 1. Ingredients

[0038] Get the raw materials ready by the following mass percentages:

[0039] Bitter melon 80%, magnesium sulfate 0.01%, neohesperidin dihydrochalcone 0.001%, γ-aminobutyric acid 0.009%, microcrystalline cellulose 1%, soybean lecithin 3%, calcium caseinate 2%, pure water 13.98%.

[0040] 2. Preparation method

[0041] S1: pulping

[0042] Wash 1.5 kg of bitter gourd, remove seeds, and beat to obtain whole bitter gourd pulp.

[0043] S2: Modification of Bitter Melon Whole Pulp for Bitterness Inhibition

[0044] Add 0.19 g of bitterness inhibitor magnesium sulfate, 0.02 g of neohesperidin dihydrochalcone, and 0.17 g of γ-aminobutyric acid to the whole bitter gourd pulp obtained in step S1. Mix evenly to obtain the bitter melon whole pulp with the first heavy bitterness modificat...

Embodiment 2

[0052] A bitter gourd whole fruit hypoglycemic powder modified with multiple bitter tastes and a preparation method thereof, the specific implementation steps comprising:

[0053] 1. Ingredients

[0054] The difference between this embodiment and embodiment 1 is that it is made of the following raw materials in mass percentage:

[0055] Bitter melon 85%, magnesium sulfate 0.05%, neohesperidin dihydrochalcone 0.01%, γ-aminobutyric acid 0.09%, microcrystalline cellulose 0.5%, soybean lecithin 4%, calcium caseinate 3%, pure water 7.35%.

[0056] 2. Preparation method

[0057] S1: pulping

[0058] Wash 1.5 kg of bitter gourd, remove seeds, and beat to obtain whole bitter gourd pulp.

[0059] S2: Modification of Bitter Melon Whole Pulp for Bitterness Inhibition

[0060] Add 0.88 g of bitterness inhibitor magnesium sulfate, 0.18 g of neohesperidin dihydrochalcone, and 1.59 g of γ-aminobutyric acid to the whole bitter gourd pulp obtained in step S1. Mix evenly to obtain the bit...

Embodiment 3

[0068] A bitter gourd whole fruit hypoglycemic powder modified with multiple bitter tastes and a preparation method thereof, the specific implementation steps comprising:

[0069] 1. Ingredients

[0070] Get the raw materials ready by the following mass percentages:

[0071] Bitter melon 75%, magnesium sulfate 0.01%, neohesperidin dihydrochalcone 0.001%, γ-aminobutyric acid 0.009%, microcrystalline cellulose 0.48%, soybean lecithin 1.5%, calcium caseinate 3%, pure water 20%.

[0072] 2. Preparation method

[0073] S1: pulping

[0074] Wash 1.5 kg of bitter gourd, remove seeds, and beat to obtain whole bitter gourd pulp.

[0075] S2: Modification of Bitter Melon Whole Pulp for Bitterness Inhibition

[0076] Add 0.20 g of bitterness inhibitor magnesium sulfate, 0.02 g of neohesperidin dihydrochalcone, and 0.18 g of γ-aminobutyric acid to the whole bitter gourd pulp obtained in step S1. Mix evenly to obtain the bitter melon whole pulp with the first heavy bitterness modific...

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Abstract

The invention discloses a preparation method of multi-bitter-modified bitter gourd whole fruit glucose-reducing powder. The bitterness of a bitter gourd is reduced with multiple bitter modification methods, wherein multiple bitter modifications comprise bitter inhibition, adsorption and embedding. Besides, the invention discloses the multi-bitter-modified bitter gourd whole fruit glucose-reducing powder prepared with the method. In combination of the multiple bitter modification methods, the bitterness can be substantially reduced without damaging the active substances of the bitter gourd. Besides, adsorption and embedding modes are adopted in the preparation process, which are favorable for conserving active ingredients, and the nutrition and activity of a product are improved. The multi-bitter-modified bitter gourd whole fruit glucose-reducing powder has bitter gourd whole fruits as a raw material, and auxiliary materials added in the bitter modification process are favorable for glucose control; the bitterness is reduced by 85% or above while the active substances of the bitter gourd are kept to the greatest extent, no bad flavor is introduced, and the glucose-reducing powder as a glucose-reducing function factor is added to a special food for diabetics.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a multiple bitterness modified bitter gourd whole fruit sugar reducing powder and a preparation method thereof. Background technique [0002] Bitter melon belongs to Cucurbitaceae and Momordica genus. It is a vegetable with both medicinal and edible uses. Its blood sugar regulating effect has been widely recognized, but its product development and application are greatly restricted due to its strong bitter taste. The hypoglycemic components in bitter melon include saponins, polyphenols, alkaloids, protein peptides, polysaccharides and fiber substances, and there is a synergistic effect among the hypoglycemic active substances. A single extract cannot replace the hypoglycemic effect of the whole fruit of bitter melon. Therefore, bitter gourd whole powder is still the best choice for diabetics as an auxiliary hypoglycemic dietary supplement. [0003] The application number is 201510...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L27/00A23L33/00
CPCA23L5/27A23L5/273A23L19/01A23L33/10A23V2002/00A23V2200/16A23V2200/328
Inventor 邓媛元张名位张雁张瑞芬魏振承马永轩刘磊肖娟黄菲唐小俊
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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