Rosa roxburghii tratt pomace biological spice and preparation method thereof
Bioscented pear pomace is prepared by pretreatment, enzymatic decomposition, fermentation and drying of prickly pear pomace, which solves the problem of insufficient utilization of prickly pear pomace, improves its economic value and market competitiveness, and achieves sustainable utilization of resources.
Patent Information
- Application Number
- CN202411664117.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-20
- Publication Date
- 2025-02-25
AI Technical Summary
The extraction efficiency of functional ingredients in prickly pear pomace is low and the utilization method is single, which leads to waste of resources and environmental pollution, and has failed to fully tap its application potential in high-value-added fields such as spices, health products, and cosmetics.
The prickly pear pomrose is converted into bioflavours through pretreatment, enzymatic decomposition, fermentation and drying. Specific steps include drying and crushing the pomacera, enzymatically soluble and fermenting with non-Saccharomyces cerevisiae F119, and finally obtaining bioflavours by freeze-drying.
It has improved the utilization value of prickly pear pomace, reduced resource waste and environmental pollution, met the market's demand for natural spices, promoted the sustainable development of the prickly pear industry, and increased the aroma components of biospice, enhancing its market competitiveness.
Smart Images
Figure CN119506364A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of spices, in particular to a roxburghii pomace biological spice and a preparation method thereof. Background Art
[0002] Rosa roxburghii, scientific name Rosa roxburghii, is a kind of ethnic medicine with both medicinal and edible properties. It contains rich active ingredients, such as vitamin C, superoxide dismutase (SOD), dietary fiber, etc., and has antioxidant, anti-aging, hypoglycemic, hypolipidemic and other effects. However, in the processing of rosa roxburghii, a large amount of by-products, rosa roxburghii pomace, are produced. The ingredients in these pomace are similar to those in rosa roxburghii and have high utilization value. Rosa roxburghii pomace contains a large number of functional ingredients, such as total phenols, total flavonoids, total dietary fiber and vitamin C, etc., and has high nutritional, health and medical value. However, these pomace are often treated as waste at present, which not only causes waste of resources, but also pollutes the natural environment.
[0003] At present, the utilization of roxburghii pear pomace mainly includes feed, fertilizer, food additives, functional food and other fields, but due to its insufficient utilization, it has led to a lot of resource waste and environmental pollution. The rational development and utilization of roxburghii pear pomace is of great significance to extending the roxburghii pear industry chain and solving the environmental pollution caused by it.
[0004] At present, the utilization of sea buckthorn pomace mainly faces the following problems: first, the extraction efficiency of functional components in sea buckthorn pomace is low, resulting in the failure to fully utilize its nutritional value; second, the utilization method of sea buckthorn pomace is single, mainly concentrated in the fields of feed, fertilizer, food additives, etc., and its application potential in high value-added fields such as spices and flavors, health products, and cosmetics has not been fully explored.
[0005] Rosa roxburghii pomace contains rich aroma substances, and its aroma components can be further enriched by biological fermentation to prepare Rosa roxburghii pomace biological flavors. Using Rosa roxburghii pomace to prepare biological flavors can not only improve the utilization value of Rosa roxburghii pomace, reduce resource waste and environmental pollution, but also meet the market demand for natural flavors and promote the sustainable development of the Rosa roxburghii industry. At present, there is no disclosure of the relevant content of using Rosa roxburghii pomace to develop biological flavors. Therefore, studying and finding a Rosa roxburghii pomace to develop biological flavors is a new research direction at present. Summary of the invention
[0006] In order to solve the above technical problems existing in the prior art, the present invention provides a roxburghii pomace biological flavor and a preparation method thereof.
[0007] A method for preparing a roxburghii pomace biological flavor comprises the following steps:
[0008] (1) Pretreatment: drying and crushing the roxburghii pomace to obtain a fine powder material;
[0009] (2) Enzymatic hydrolysis: Take the pomegranate pomace powder, add water to disperse it, and then add a series of enzymes step by step for enzymatic hydrolysis: first, add cellulase and hemicellulase to decompose cell wall polysaccharides; then add pectinase to decompose pectin; finally, add β-glucosidase to hydrolyze glycosidic bonds;
[0010] (3) fermentation: inoculating non-brewery yeast F119 into the enzymatic hydrolyzate of the roxburghii pome residue after enzymatic hydrolysis for fermentation;
[0011] (4) Separation and drying: After fermentation, the solid residue is removed and the fermentation liquid is collected. The bio-flavor can be obtained after the fermentation liquid is dried.
[0012] Furthermore, the drying is freeze-drying.
[0013] Furthermore, the step (1) is specifically as follows: the prickly roxburghii pomace is pre-frozen at -10 to -40°C for 8 to 18 hours, placed in a vacuum freeze drying oven, dried for 40 hours at a cold trap temperature of -55°C and an air pressure of 100 Pa, and then crushed and passed through a 60-mesh sieve.
[0014] Furthermore, in step (2), ultrasound is used to assist enzymatic hydrolysis during the enzymatic hydrolysis process, and the ultrasonic power is 70-150W.
[0015] Furthermore, the dosage of the cellulase is 1.5-3.5% of the mass of the pomace, the solid-liquid ratio is 1:8-1:12, the enzymolysis time is 80-100 minutes, the enzymolysis temperature is 40-50° C., and the pH value is 5.0.
[0016] Furthermore, the dosage of the hemicellulase is 1.5-3.5% of the mass of the pomace, the solid-liquid ratio is 1:8-1:12, the enzymolysis time is 80-100 min, the enzymolysis temperature is 40-50° C., and the pH value is 5.0.
[0017] Furthermore, the pectinase dosage is 1.5-4.5% of the pomace mass, the solid-liquid ratio is 1:10-1:15, the enzymolysis time is 80-120 min, the enzymolysis temperature is 45-55° C., and the pH value is 3.0.
[0018] Furthermore, the dosage of the β-glucosidase is 2.0-5.0% of the mass of the pomace, the solid-liquid ratio is 1:12-1:16, the enzymolysis time is 90-130 min, the enzymolysis temperature is 40-50° C., and the pH value is 5.0.
[0019] Furthermore, the non-brewery yeast F119 is a wild non-brewery yeast F119 isolated from Guinong No. 5 roxburghii, and its preservation number is: CGMCC NO. 20905. (Depository: General Microbiological Center of China Microbiological Culture Collection Administration; Address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing; Survival: Survival; Classification and naming: Hansen yeast with spores in grape juice; Preservation date: October 19, 2020.)
[0020] Furthermore, the step (3) is specifically to inoculate the non-brew yeast Hansenia sporauvarum strain F119 into the roxburghii pear pomace hydrolysate to form a fermentation system; during the entire fermentation process, the culturing is carried out at 18±2°C, and the fermentation progress is monitored using a sugar meter. When the sugar content is lower than 4g / L, the main fermentation ends, and potassium metabisulfite is added to terminate the fermentation. The roxburghii pear pomace hydrolysate is specifically inoculated with 10 7 ~10 9 cfu of Hansenula sporogenes F119 in grape juice.
[0021] Furthermore, the initial sugar content of the fermentation system is greater than 20° Brix, the pH is 3-4, and the concentration of potassium metabisulfite is 45-55 mg / L.
[0022] Furthermore, the non-brew yeast Hanseniaspora uvarum strain F119 is added in the form of seed liquid.
[0023] Furthermore, the preparation method of the seed solution is specifically as follows: 1) Activate the strain, take the non-brewer's yeast stored at ultra-low temperature, inoculate them into YPD solid culture medium respectively, and culture them at 28°C for 48 hours for standby use; 2) Prepare the seed solution, transfer the non-brewer's yeast activated in step 1 into YPD liquid culture medium respectively. Culture at 28°C, 120-180rpm for 20-28 hours until the logarithmic growth phase. Dilute the bacterial solution with sterilized saline until the absorbance at 600nm is 1, at which time the bacterial solution concentration is 10 8 In the method, the YPD solid culture medium is: 10 g / L yeast extract, 20 g / L peptone, 20 g / L glucose, 20 g / L agar, natural pH, 121°C, and sterilized for 20 min.
[0024] Furthermore, in step (4), after the fermentation is completed, the solid residue is removed by centrifugation (rotation speed 3000 rpm) or vacuum filtration, the fermentation liquid is collected, and the fermentation liquid is freeze-dried. The fermentation liquid is pre-frozen in a freezer or refrigerator freezer (-18° C.) for 12 hours, and then placed in a vacuum freeze drying box, and dried for 48 hours under the conditions of a cold trap temperature of -55° C. and an air pressure of 50 Pa, to obtain a biological flavor.
[0025] The roxburghii pear pomace biological flavor is prepared by the above preparation method.
[0026] Compared with the prior art, the technical effects created by the present invention are embodied in:
[0027] (1) Rosa roxburghii pomace is a byproduct produced during the processing of Rosa roxburghii, which contains a large amount of functional ingredients, such as total phenols, total flavonoids, total dietary fiber and vitamin C, etc., and has high nutritional, health and medical value. However, these pomace are often treated as waste at present, which not only causes a waste of resources, but also pollutes the natural environment. The present application converts Rosa roxburghii pomace into biological flavoring by a fermentation method, which can not only reduce environmental pollution, but also enhance the economic value of Rosa roxburghii pomace, and realize agricultural circulation and sustainable development.
[0028] (2) The utilization direction of roxburghii pear pomace is currently mainly concentrated in the field of food and feed, such as as a feed additive or for making soft candy, fruit vinegar, etc. However, these application methods have not yet fully utilized the potential value of roxburghii pear pomace, especially in the field of high value-added products, such as the field of spices and flavors. The present application prepares biological flavors by fermenting roxburghii pear pomace, which can further develop the functional ingredients of roxburghii pear pomace and improve its competitiveness in the market.
[0029] (3) As consumers' demand for natural and healthy products grows, the market demand for natural flavors is also rising. The aroma components rich in roxburghii pomace, such as alcohols, esters, acids, aldehydes and ketones, are further transformed and enhanced by the fermentation process in this application to form a biological flavor with a unique aroma. This natural flavor can not only meet the market demand for natural flavors, but also provide an environmentally friendly and sustainable alternative to reduce dependence on chemical synthetic flavors.
[0030] (4) The preparation process of the biological flavors in the present application also has environmental benefits. Compared with traditional chemical synthesis methods, biological fermentation methods are milder, produce less waste, and have less impact on the environment.
[0031] (5) The present application increases the content of original aroma components in the roxburghii pear pomace by fermenting the roxburghii pear pomace, especially some characteristic aroma components (such as 4-methoxy-2,5-dimethyl-3(2H)-furanone, (E)-3-hexenal, etc., whose OAV values have been significantly improved); and adds 16 aroma components, so that the aroma of the obtained biological flavor is more coordinated.
[0032] (6) The preparation of the roxburghii pear pomace bio-flavor in this application can not only improve the resource utilization rate of the roxburghii pear pomace and reduce environmental pollution, but also meet the market demand for natural flavors and promote the sustainable development of the roxburghii pear industry. This process not only has economic value, but also has important social and environmental significance. BRIEF DESCRIPTION OF THE DRAWINGS
[0033] Figure 1 The colony morphology (A) and cell morphology (B) of non-wine yeast F119. DETAILED DESCRIPTION
[0034] The technical solution of the present invention is further defined below in conjunction with specific implementation methods, but the scope of protection required is not limited to the description.
[0035] Example 1
[0036] 1. Pretreatment of Rosa roxburghii pomace
[0037] Prefreeze the prickly roxburghii pear residue in a freezer or refrigerator freezer (-18°C) for 12 hours, place it in a vacuum freeze drying oven, dry it for 40 hours at a cold trap temperature of -55°C and an air pressure of 100Pa, grind it, pass it through a 60-mesh sieve, and seal it in a plastic ziplock bag for storage.
[0038] 2. Enzymatic hydrolysis of roxburghii pomace
[0039] Take the pomelo prickly ash powder, add distilled water according to the material-liquid ratio in the enzymatic hydrolysis conditions, adjust the pH value, and then add a series of enzymes step by step for enzymatic hydrolysis. During the enzymatic hydrolysis process, ultrasound is used to assist enzymatic hydrolysis, and the ultrasonic power is about 100W.
[0040] (1) Cellulase: The enzyme dosage is 3% of the pomace mass, the solid-liquid ratio is 1:10, the enzymatic hydrolysis time is 90 min, the enzymatic hydrolysis temperature is 45°C, and the pH value is 5.0.
[0041] (2) Hemicellulase: The enzyme dosage was 3% of the pomace mass, the solid-liquid ratio was 1:10, the enzymatic hydrolysis time was 90 min, the enzymatic hydrolysis temperature was 45 °C, and the pH value was 5.0.
[0042] (3) Pectinase: The enzyme dosage is 3% of the pomace mass, the solid-liquid ratio is 1:12, the enzymatic hydrolysis time is 100 min, the enzymatic hydrolysis temperature is 50°C, and the pH value is 3.0.
[0043] (4) β-glucosidase: The enzyme dosage was 2.5% of the pomace mass, the solid-liquid ratio was 1:15, the enzymatic hydrolysis time was 120 min, the enzymatic hydrolysis temperature was 45°C, and the pH value was 5.0.
[0044] 3. Fermentation of enzymatic hydrolysate of roxburghii pomace
[0045] The non-brewer's yeast F119 (wild non-brewer's yeast F119 isolated from Guinong No. 5 roxburghii) is inoculated into the enzymatic hydrolyzed solution of the roxburghii pear pomace for fermentation. The non-brewer's yeast F119 can utilize the sugars and other small molecule nutrients released during the enzymatic hydrolysis process to produce a series of aroma compounds through the metabolic process.
[0046] Specific process: non-brew yeast Hanseniaspora uvarum strain F119 is inoculated into the roxburghii pomace hydrolysate (specifically, 108 cfu Hanseniaspora uvarum F119 can be inoculated per 1 mL) to form a fermentation system (the initial sugar content of the fermentation system is greater than 20° Brix, the pH is 3.5, and the concentration of potassium metabisulfite is 50 mg / L); during the entire fermentation process, the culture is statically cultured at 18±2°C, and the fermentation progress is monitored using a sugar meter. When the sugar content is lower than 4 g / L, the main fermentation ends, and 50 mg / L potassium metabisulfite is added to terminate the fermentation.
[0047] 4. Separation and drying
[0048] After the fermentation is completed, the solid residue is removed by centrifugation (speed 3000rpm) or vacuum filtration, and the fermentation liquid is collected and freeze-dried. After the fermentation liquid is pre-frozen in a freezer or refrigerator freezer (-18°C) for 12 hours, it is placed in a vacuum freeze drying box and dried for 48 hours under the conditions of a cold trap temperature of -55°C and an air pressure of 50Pa to obtain the roxburghii pomace bio-flavor.
[0049] 5. Aroma characteristics detection
[0050] The samples were detected by TQ8040NX gas-mass spectrometer (Shimadzu, Japan). The extraction conditions of headspace solid phase microextraction were as follows: for roxburghii pear pomace, 0.5 g roxburghii pomace was added to a 20 mL headspace bottle and ultrasonically dispersed with 10 mL distilled water; for roxburghii pomace enzymatic fermentation broth, 0.5 g roxburghii pomace enzymatic fermentation broth was taken and distilled water was added to 10 mL; 1.0 g NaCl and 50 μL cyclohexanone (final internal standard concentration: 237.5 mg / L) were added for semi-quantification, balanced in a 40°C water bath for 15 min, extracted with a 1 cm-50 / 30 μm DVB / CAR / PDMS extraction fiber head at 40°C for 30 min, and after the extraction was completed, the extraction head was inserted into the injection port, desorbed at 240°C for 2 min, and analyzed by GC-MS. The fiber head aging temperature was 250°C, and the aging time was 30 min. The GC-MS analysis conditions were: InertCap Wax capillary column, 60 m×0.25 mm×0.25 μm, the carrier gas was high-purity (99.999%) helium, the constant flow rate was 1.88 mL / min, the heating program was: starting from 40°C, maintaining for 3 min, increasing the temperature at 3°C / min to 230°C / min, maintaining for 2 min, the injection port temperature was 240°C, the MS interface temperature was 250°C, the injection was non-split, the solvent delay was 2 min, the EI ion source, the ion source temperature was 200°C, the electron energy was 70 eV, and the scanning mass-to-charge ratio range was 29-500 m / z.
[0051] Table 1 Aroma activity values of aroma substances in roxburghii pomace and its enzymatic fermentation liquid
[0052]
[0053]
[0054] Finally, it should be pointed out that the above embodiments are only representative examples of the present invention. Obviously, the technical solution of the present invention is not limited to the above embodiments, and there are many variations. All variations that can be directly derived or associated with the content disclosed by ordinary technicians in this field should be considered as the protection scope of the present invention.
Claims
1. A method for preparing a roxburghii pomace biological flavor, characterized in that: The steps include: (1) Pretreatment: drying and crushing the roxburghii pomace to obtain a fine powder material; (2) Enzymatic hydrolysis: Take the pomegranate pomace powder, add water to disperse it, and then add a series of enzymes step by step for enzymatic hydrolysis: first, add cellulase and hemicellulase to decompose cell wall polysaccharides; then add pectinase to decompose pectin; finally, add β-glucosidase to hydrolyze glycosidic bonds; (3) fermentation: inoculating non-brewery yeast F119 into the enzymatic hydrolyzate of the roxburghii pome residue after enzymatic hydrolysis for fermentation; (4) Separation and drying: After fermentation, the solid residue is removed and the fermentation liquid is collected. The bio-flavor can be obtained after the fermentation liquid is dried.
2. The method for preparing the roxburghii pomace biological flavor according to claim 1, characterized in that: In the step (2), ultrasound is used to assist enzymolysis during the enzymolysis process, and the ultrasound power is 70-150W.
3. The method for preparing the roxburghii pomace biological flavor according to claim 1, characterized in that: The dosage of the cellulase is 1.5-3.5% of the pomace mass, the solid-liquid ratio is 1:8-1:12, the enzymolysis time is 80-100 minutes, the enzymolysis temperature is 40-50° C., and the pH value is 5.
0.
4. The method for preparing the roxburghii pomace biological flavor according to claim 1, characterized in that: The hemicellulase dosage is 1.5-3.5% of the pomace mass, the solid-liquid ratio is 1:8-1:12, the enzymolysis time is 80-100 minutes, the enzymolysis temperature is 40-50° C., and the pH value is 5.
0.
5. The method for preparing the roxburghii pomace biological flavor according to claim 1, characterized in that: The dosage of the pectinase is 1.5-4.5% of the pomace mass, the solid-liquid ratio is 1:10-1:15, the enzymolysis time is 80-120 minutes, the enzymolysis temperature is 45-55° C., and the pH value is 3.
0.
6. The method for preparing the roxburghii pomace biological flavor according to claim 1, characterized in that: The dosage of the beta-glucosidase is 2.0-5.0% of the pomace mass, the solid-liquid ratio is 1:12-1:16, the enzymolysis time is 90-130 minutes, the enzymolysis temperature is 40-50° C., and the pH value is 5.
0.
7. The method for preparing the roxburghii pomace biological flavor according to claim 1, characterized in that: The step (3) specifically comprises inoculating the non-brew yeast Hansenula sporogenes strain F119 into the roxburghii pomace hydrolysate to form a fermentation system; during the entire fermentation process, the fermentation is statically cultured at 18±2° C., and the fermentation progress is monitored using a sugar meter. When the sugar content is lower than 4 g / L, the main fermentation ends, and potassium metabisulfite is added to terminate the fermentation.
8. The method for preparing the roxburghii pomace biological flavor according to claim 7, characterized in that: The roxburghii pear pomace enzymatic hydrolysate is specifically inoculated with 10 7 ~10 9 cfu of Hansenula sporogenes F119 in grape juice.
9. The method for preparing the roxburghii pomace biological flavor according to claim 7, characterized in that: The initial sugar content of the fermentation system is greater than 20° Brix, the pH is 3-4, and the concentration of potassium metabisulfite is 45-55 mg / L.
10. A roxburghii pomace biological flavor, characterized in that: It is prepared by the preparation method according to any one of claims 1 to 9.