Application of phenylethanoid glycoside microcapsules in canned fruits

A technology for phenethyl glucoside and canned fruit, which is applied in the field of food processing, can solve the problems of poor storage stability, poor sensory quality, and high sugar content, and achieve the effects of reducing hardness, maintaining color, and high storage stability.

Pending Publication Date: 2022-07-08
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems of single function, high sugar content, poor storage stability and poor sensory quality of exi

Method used

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  • Application of phenylethanoid glycoside microcapsules in canned fruits
  • Application of phenylethanoid glycoside microcapsules in canned fruits
  • Application of phenylethanoid glycoside microcapsules in canned fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The embodiment of the present invention provides a preparation method of phenethyloside microcapsules:

[0041] Step S1, crushed Cistanche deserticola, passed through an 80-mesh sieve, added to an ethanol solution with a mass concentration of 40%-60%, the material-to-liquid ratio was 8:1, soaked and extracted at room temperature for 2 hours, filtered, rotary steamed, and vacuum freeze-dried to obtain phenethyl alcohol glycosides;

[0042] Step S2, adding the phenethyl glycoside compound prepared above to dissolve in water to obtain a core material solution of 0.1 g / mL;

[0043] Step S3, weigh gum arabic, konjac gum and β-cyclodextrin according to the mass ratio of 1:1:3, add water to dissolve, and obtain a wall material solution with a mass concentration of 0.5g / mL;

[0044] In step S4, the core material solution and the wall material solution are weighed according to the mass ratio of 1:10, mixed evenly, added to the high-speed shear emulsifier, emulsified at 25000r / m...

Embodiment 2

[0052] The embodiment of the present invention provides a preparation method of phenethyloside microcapsules:

[0053] Step S1, crushed Cistanche deserticola, passed through a 60-mesh sieve, added to an ethanol solution with a mass concentration of 40%-60%, the ratio of material to liquid was 7:1, soaked and extracted at room temperature for 2.5 hours, filtered, rotary steamed, and vacuum freeze-dried to obtain benzene. Ethanol glycosides;

[0054] Step S2, adding the phenethyl glycoside compound prepared above to dissolve in water to obtain a core material solution of 0.08 g / mL;

[0055] Step S3, weigh gum arabic, konjac gum and β-cyclodextrin according to the mass ratio of 1:1:4, add water to dissolve, and obtain a wall material solution with a mass concentration of 0.4 g / mL;

[0056] In step S4, the core material solution and the wall material solution are weighed according to the mass ratio of 1:8, mixed evenly, added to the high-speed shear emulsifier, emulsified at 20,0...

Embodiment 3

[0064] The embodiment of the present invention provides a preparation method of phenethyloside microcapsules:

[0065] Step S1, crushed Cistanche deserticola, passed through a 100-mesh sieve, added to an ethanol solution with a mass concentration of 40%-60%, the ratio of material to liquid was 9:1, soaked and extracted at room temperature for 1.5h, filtered, rotary steamed, and vacuum freeze-dried to obtain benzene. Ethanol glycosides;

[0066] Step S2, adding the phenethyl glycoside compound prepared above to dissolve in water to obtain a core material solution of 0.12 g / mL;

[0067] Step S3, weigh gum arabic, konjac gum and β-cyclodextrin according to the mass ratio of 1:1:2, add water to dissolve, and obtain a wall material solution with a mass concentration of 0.6 g / mL;

[0068] In step S4, the core material solution and the wall material solution are weighed according to the mass ratio of 1:12, mixed evenly, added to the high-speed shear emulsifier, emulsified at 30,000 ...

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Abstract

The invention relates to the technical field of food processing, and particularly discloses application of phenylethanoid glycoside microcapsules in canned fruits. The fruit can provided by the invention comprises pears, Chinese wolfberry fruits, phenylethanoid glycoside microcapsules, white granulated sugar, xylooligosaccharide and water. According to the fruit can provided by the invention, the pomes and the Chinese wolfberry fruits with homology of medicine and food are compounded, the in-vitro oxidation resistance of the fruit can is remarkably improved through the synergistic interaction of polyphenols in the pomes and polyphenols and polysaccharides in the Chinese wolfberry fruits, and the in-vitro oxidation resistance of the fruit can is remarkably improved by adding the phenylethanoid glycoside microcapsules into the fruit can through the synergistic effect of the phenylethanoid glycoside microcapsules, the pomes and the Chinese wolfberry fruits. The effects of protecting the lung and enhancing the memory of the fruit can are obviously improved; the phenylethanoid glycoside microcapsules and the xylooligosaccharide cooperate with each other, so that the storage stability of the fruit cans is remarkably improved, the problems of hardness reduction, pigment overflow and soup viscosity increase of the fruit cans in the storage process are effectively reduced, the market competitiveness of the fruit cans is greatly improved, and the market prospect is very wide.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to the application of phenethyl glycoside microcapsules in canned fruits. Background technique [0002] Fresh fruits are rich in carbohydrates, organic acids, trace elements, vitamins and dietary fiber, etc., and are an important source of nutrition in people's daily life. However, fresh fruits are not easy to store and carry, and cannot meet the needs of people in special environments, such as crew members and people in highland areas, etc. Canned fruit is unique in preservation of freshness and nutrition, second only to freshly picked fruit. The whole process from picking raw materials to processing is very short, generally no more than 6 hours, which not only preserves the nutritional value of fruit to the greatest extent, but also helps. Meet the needs of people in special environments to eat at any time. [0003] However, with the improvement of people's material livi...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00A23L33/105A23L33/21A23B7/154
CPCA23L19/03A23L33/00A23L33/105A23L33/21A23B7/154A23V2002/00A23V2200/30A23V2200/314A23V2200/322A23V2250/21A23V2250/5028A23V2250/5066A23V2250/5112A23V2250/284A23V2300/14A23V2300/10A23V2300/20A23V2250/708
Inventor 赵丹丹刘丽雅黄金尹君叶苏玲玲饶欢郝建雄
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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