Sea-buckthorn preserved egg pickling agent and pickling method

Abstract

The invention discloses a sea-buckthorn preserved egg pickling agent and a pickling method, and relates to the field of preserved egg processing. The invention relates to a sea buckthorn black tea beverage, which is prepared from the following components in parts by weight: 1.0 to 1.2 parts of sea buckthorn flavone extract, 4.2 to 4.8 parts of food-grade sodium hydroxide, 3.8 to 4.0 parts of edible salt, 0.7 to 0.8 part of dynamic response type composite gel, 1.1 to 1.3 parts of high-thearubigin black tea extract, 0.3 to 0.5 part of citric acid-sodium citrate buffer pair, 0.5 to 0.6 part of herba portulacae extract and the balance of deionized water. Functional components such as the sea buckthorn flavone extract and the like are combined with the pH sensitive characteristic of the dynamic response type composite gel, so that the problem that the functional components are easy to inactivate in a strong alkali pickling environment is effectively solved, the retention rate of active components such as sea buckthorn flavone and the like is remarkably increased, the total number of bacterial colonies is reduced, the dealkalization time is shortened, and the dealkalization efficiency is improved. And the product safety and the storage stability are improved.

Description

Technical Field

[0001] The invention relates to the field of preserved egg processing, in particular to a sea buckthorn preserved egg pickling agent and a pickling method. Background Art

[0002] With rising public health awareness, functional foods have gradually become a research hotspot in the food industry. Consumer demand for food has shifted from "satisfaction" to "nutritional enhancement" and "functional health benefits." Natural plant extracts, rich in bioactive ingredients (such as flavonoids and polyphenols), are widely used in the development of functional foods, imparting additional health benefits such as antioxidant properties and metabolic regulation. In this trend, the question of how to consistently integrate natural active ingredients into traditional foods, achieving a "traditional flavor + modern functionality" , has become a key area of ​​industry exploration.

[0003] As a traditional egg product in my country, preserved eggs are deeply loved by consumers for their unique flavor and taste, and have a broad market base. However, traditional preserved egg processing mainly focuses on flavor formation and shelf life extension, with less exploration of functionality. At the same time, preserved egg processing relies on a strong alkaline environment (such as sodium hydroxide), which easily leads to the loss of nutrients in the egg. In addition, the traditional process lacks targeted protection technology for active ingredients, making it difficult to achieve efficient retention of functional ingredients, limiting the upgrade of preserved eggs to "functional products."

[0004] At present, traditional preserved egg processing technology has limitations, and functional ingredients are difficult to retain. If natural active ingredients are added directly, they are prone to oxidation or degradation in the strong alkaline pickling environment, resulting in loss of activity. Summary of the Invention

[0005] Based on this, the purpose of the present invention is to provide a sea buckthorn preserved egg pickling agent and a pickling method to solve the technical problems.

[0006] To achieve the above object, the present invention provides the following technical solution: a sea buckthorn preserved egg pickling agent, comprising, by weight: 1.0-1.2 parts of sea buckthorn flavonoid extract, 4.2-4.8 parts of food-grade sodium hydroxide, 3.8-4.0 parts of edible salt, 0.7-0.8 parts of a dynamic response composite gel, 1.1-1.3 parts of a high-thearubigin black tea extract, 0.3-0.5 parts of a citric acid-sodium citrate buffer solution, 0.5-0.6 parts of a purslane extract, and the balance being deionized water;

[0007] The dynamic response type composite gel is composed of xanthan gum, β-cyclodextrin, and sodium alginate in a mass ratio of 3:2:5, and contains 3% of calcium ion microcapsules in total, wherein the particle size of the calcium ion microcapsules is 5-10 μm. When the pH value is greater than 10, the composite gel forms a dense network structure through cross-linking of sodium alginate and calcium ions, and the encapsulation rate of seabuckthorn flavonoids is greater than or equal to 91%. When the pH value is less than 7, the network structure disintegrates due to chelated calcium ions through citric acid-sodium citrate buffering, and the release rate of seabuckthorn flavonoids is greater than or equal to 98%. The initial pH value of the pickling liquid is 6.2-6.5.

[0008] The preparation method of the dynamic response composite gel comprises: mixing xanthan gum, β-cyclodextrin, and sodium alginate in proportion, adding calcium ion microcapsules, stirring at a speed of 200-250 rpm for 30 minutes to form a honey-like liquid, refrigerating at 4°C for 24 hours, and then crushing through an 80-mesh sieve. The calcium ion microcapsules are made of chitosan-coated calcium carbonate and have a wall thickness of 1-2 μm.

[0009] A sea buckthorn preserved egg pickle, wherein the preparation steps of the high-thearubigin black tea extract include:

[0010] (1) Pile fermentation: Fresh black tea leaves are pile fermented at a temperature of 30-32°C and a humidity of 85% for 48 hours;

[0011] (2) Enzymatic hydrolysis: The fermented tea leaves were soaked in 0.1% pectinase for 2 hours, and then 0.05% laccase was added and catalytic oxidation was carried out at 50°C and an oxygen flow rate of 0.5 L / min for 1 hour;

[0012] (3) Supercritical CO2 extraction: Extraction was performed under the conditions of pressure of 35 MPa, temperature of 45°C and entrainer of 5% ethanol to collect the thearubigin components, wherein the thearubigin content was ≥85%.

[0013] A method for preparing a sea buckthorn preserved egg pickle comprises the following steps:

[0014] a. Sodium hydroxide was dissolved in deionized water at 35 ° C, stirred to dissolve, and then salt was added and stirred at 500 rpm for 10 minutes to form a first solution;

[0015] b. The sea buckthorn flavonoid extract, purslane extract and the dynamic response composite gel were premixed at a ratio of 2:1:5, 0.02% lipase and 0.01% cellulase were added, and homogenized at a nitrogen pressure of 0.1 MPa and a homogenization speed of 3000 rpm for 40 minutes;

[0016] c. Add high-thearubigin black tea extract and citric acid-sodium citrate buffer to the mixture in step b. Insert a titanium electrode and apply a 5V / cm DC electric field for 10 minutes to allow the gel to directionally encapsulate the active ingredient. Finally, adjust the conductivity to 16-17mS / cm.

[0017] A method for preparing a sea buckthorn preserved egg pickled preparation. The cellulase is derived from Aspergillus niger, has an enzyme activity of 800 U / g, and has a mass ratio of 1:50 to a purslane extract. The preparation is specifically used to decompose pectin-cellulose composite cell wall residues contained in the purslane extract.

[0018] A method for preparing seabuckthorn preserved eggs comprises the following steps:

[0019] (1) Pretreatment: Fresh duck eggs were sterilized under 10 ppm ozone and 70% humidity for 15 minutes, and then immersed in a purslane essential oil solution containing 1% dynamic response composite gel at -0.08 MPa vacuum and 25°C for 5 minutes;

[0020] (2) Curing: Heat the sea buckthorn preserved egg curing agent to 23°C, fill the duck eggs with a volume-to-mass ratio of 1.9:1 mL / g, seal them, and place them in a three-field coupling device for curing for 30 days;

[0021] (3) Dealkalization: The preserved eggs were transferred into dealkalization solution and treated under 40kHz ultrasonic wave and 200W power for 45 minutes;

[0022] (4) After-ripening: On the 1st to 7th day, the culture medium was irradiated with 60nm blue light LED for 2 hours every day in an environment with a temperature of 17℃ and a humidity of 65%. On the 8th to 28th day, 0.1% Lactobacillus plantarum suspension was sprayed every day and a 0.5T static magnetic field was applied for 2 hours.

[0023] A method for preparing sea buckthorn preserved eggs, wherein the direction of the static magnetic field in step (4) is parallel to the long axis of the duck egg, a DS18B20 temperature sensor is built into the magnetic field generator, and the magnetic field is automatically turned off when the egg surface temperature is greater than 18°C, and the magnetic field recovery delay time is 30 minutes.

[0024] A method for preparing sea buckthorn preserved eggs, wherein the three-field coupling device includes an alternating electric field module, a pulsed magnetic field module, an infrared radiation module and a central controller;

[0025] The central controller coordinates the timing as follows: starting infrared radiation for 15 minutes every 6 hours, delaying the start of the alternating electric field by 5 minutes after the infrared ends, and the pulsed magnetic field continues to act during the operation of the electric field, and the intensity decays according to the gradient.

[0026] A method for preparing sea buckthorn preserved eggs. The wavelength of the infrared radiation module is 2.5-5 μm, the alternating electric field and the pulsed magnetic field are suspended during the radiation period, and the electric field and the magnetic field are restored within 3 minutes after the infrared radiation ends.

[0027] A seabuckthorn preserved egg pickling preparation, wherein the mass ratio of the seabuckthorn flavonoid extract to the dynamic response type composite gel is 1.4-1.5:1.

[0028] This ratio was optimized through experiments, balancing the "gel encapsulation capacity" and "sea buckthorn flavonoid addition amount", ensuring that the functional ingredients in the finished product reach an effective concentration, solving the problem of "easy to add but difficult to retain" of functional ingredients, and achieving efficient utilization of functional ingredients.

[0029] In summary, the present invention mainly has the following beneficial effects: the present invention adopts functional ingredients such as sea buckthorn flavonoids extract, combined with the pH-sensitive characteristics of the dynamic response type composite gel, effectively solves the problem of easy inactivation of functional ingredients in a strong alkaline pickling environment, significantly improves the retention rate of active ingredients such as sea buckthorn flavonoids, reduces the total colony count, shortens the de-alkali time, and improves product safety and storage stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a picture of the finished preserved egg of the present invention. DETAILED DESCRIPTION

[0031] The following will be combined with the accompanying drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be understood as limiting the present invention.

[0032] The following describes an embodiment of the present invention based on its overall structure.

[0033] Ingredients Description:

[0034] Seabuckthorn flavonoids extract: prepared by ethanol reflux extraction of seabuckthorn fruit and purification with macroporous resin, with total flavonoids content ≥80%.

[0035] Food grade sodium hydroxide: purity ≥99.5%, in line with GB1886.20-2016 standard.

[0036] Edible salt: Sodium chloride content ≥99.1%, in compliance with GB2721-2015 standard.

[0037] Dynamic response composite gel: composed of xanthan gum, β-cyclodextrin, and sodium alginate in a mass ratio of 3:2:5, containing 3% calcium ion microcapsules; the calcium ion microcapsules are made of chitosan-wrapped calcium carbonate (with a wall thickness of 1-2 μm).

[0038] High thearubigin black tea extract: thearubigin content ≥85%.

[0039] Citric acid-sodium citrate buffer pair: citric acid and sodium citrate are mixed in a molar ratio of 1:1.2.

[0040] Portulaca oleracea extract: The whole plant of Portulaca oleracea is extracted with water and spray-dried, with a total flavonoid content of ≥5%.

[0041] Raw material preparation method:

[0042] Preparation of dynamic responsive composite gel

[0043] Preparation of calcium ion microcapsules: Disperse 10 g of calcium carbonate powder in 100 mL of 2% chitosan acetic acid solution, add 50 mL of 1% sodium tripolyphosphate solution dropwise under stirring at 300 rpm, and allow to cross-link for 30 minutes. Collect the microcapsules by centrifugation, freeze-dry, and sieve to obtain calcium ion microcapsules with a particle size of 5-10 μm and a wall thickness of 1-2 μm.

[0044] Preparation of the composite gel: 30 g of xanthan gum, 20 g of β-cyclodextrin, and 50 g of sodium alginate were weighed according to the mass ratio, mixed evenly, and then 3 g of calcium ion microcapsules were added. 200 mL of deionized water was added, and the mixture was stirred at 200-250 rpm for 30 minutes until a honey-like liquid was formed. The liquid was transferred to a 4°C refrigerator and allowed to stand for 24 hours. After being taken out, it was crushed with a high-speed grinder, passed through an 80-mesh sieve, and the powder was collected to obtain a dynamic response composite gel.

[0045] Chitosan-coated calcium carbonate microcapsules can control the calcium ion release rate and, combined with refrigeration and screening processes, ensure that the gel forms a uniform and stable structure.

[0046] Preparation of high thearubigin black tea extract

[0047] Pile fermentation: Take 500g of fresh black tea leaves, spread them flat in a fermentation tank, control the ambient temperature at 30-32℃ and the humidity at 85%, and ferment them for 48 hours, turning the pile every 12 hours.

[0048] Enzymatic hydrolysis: The fermented tea leaves were soaked in deionized water, and 0.1% pectinase with an enzyme activity of 500U / g was added and soaked at 25°C for 2 hours. Subsequently, 0.05% laccase with an enzyme activity of 1000U / g was added and the tea leaves were transferred to a constant temperature water bath at 50°C, oxygen was introduced, and catalytic oxidation was carried out with stirring for 1 hour.

[0049] Supercritical CO2 extraction: The tea residue after enzymatic hydrolysis is dried and crushed, loaded into a supercritical extraction kettle, set the pressure to 35MPa and the temperature to 45°C, use 5% ethanol as the entrainer, extract for 2 hours, and collect the effluent components; separate and purify through high performance liquid chromatography to obtain an extract with a thearubigin content ≥85%.

[0050] By promoting the oxidation of polyphenols through pile fermentation, pectinase decomposing cell walls to release components, laccase catalyzing oxidation to produce thearubigins, and supercritical extraction for precise separation, the purity of thearubigins can be significantly improved; using high-purity thearubigins in preserved eggs can not only adjust the color of the preserved eggs, but also enhance the antioxidant function, breaking through the limitation of traditional preserved egg color adjustment relying on a single ingredient.

[0051] Preparation method of pickling liquid

[0052] Prepare the marinade as follows:

[0053] Step a: Take food-grade sodium hydroxide, add 35° C. deionized water, and stir magnetically until completely dissolved; add edible salt, and stir at 500 rpm for 10 minutes to form a first solution with a pH of about 13.5.

[0054] Step b: Weigh sea buckthorn flavonoid extract, purslane extract and dynamic response composite gel in a mass ratio of 2:1:5, mix well, add 0.02% lipase with an enzyme activity of 2000U / g and 0.01% cellulase with an enzyme activity of 800U / g; transfer the mixture to a homogenizer, introduce nitrogen to a pressure of 0.1MPa, set the homogenization speed to 3000rpm, and homogenize for 40 minutes. During the homogenization, the temperature is maintained at ≤30°C by cooling water.

[0055] Step c: Add the high-thearubigin black tea extract and citric acid-sodium citrate buffer solution to the mixed solution of step b, stir evenly, transfer to an electrolytic cell, insert a titanium electrode, and apply a 5 V / cm DC electric field for 10 minutes; finally, add the remaining deionized water and adjust the conductivity to 16-17 mS / cm to obtain the pickling solution.

[0056] The nitrogen environment prevents oxidation of active ingredients, the DC electric field prompts the gelling agent to directionally encapsulate the active ingredients, and the conductivity regulation ensures the stability of the pickling liquid system. Through the coordination of physical field and environmental parameters, the encapsulation efficiency of functional ingredients and the stability of the system are improved.

[0057] Cellulase, through source screening and ratio optimization, can directionally decompose the composite cell wall of purslane, improve the dissolution rate of active ingredients in the extract, and solve the problem of difficult efficient utilization of purslane ingredients. Preparation method of sea buckthorn preserved eggs

[0058] Pretreatment: Select fresh duck eggs, wash them with clean water, and place them in an ozone disinfection box. Set the ozone concentration to 10 ppm and the humidity to 70% for disinfection for 15 minutes. Immerse the disinfected duck eggs in a purslane essential oil solution containing 1% dynamic response composite gel, place them in a vacuum tank, evacuate to -0.08 MPa, treat at 25°C for 5 minutes, and take out and drain.

[0059] Curing: Heat the prepared curing liquid to 23°C, and put the duck eggs and curing liquid into a curing jar at a volume-to-mass ratio of 1.9:1 mL / g, i.e., 1.9 mL of curing liquid for every gram of duck eggs. After sealing, place it in a three-field coupling device and curing for 30 days.

[0060] Vacuum impregnation is used to enhance the combination of raw materials and functional ingredients, three-field coupling is used to accelerate pickling and improve uniformity, ultrasound is used for efficient dealkalization, and physical and biological synergy is used in the post-ripening stage to improve the retention of flavor and functional ingredients, thus achieving full-process functional and process optimization from raw materials to finished products.

[0061] Three-field coupling device parameters: The central controller coordinates the timing to start infrared radiation for 15 minutes every 6 hours, the infrared radiation wavelength is 2.5-5μm, and the power density is 50W / m 2 After the infrared radiation ends, the alternating electric field is started 5 minutes later. The alternating electric field frequency is 1kHz and the field strength is 200V / m. The pulsed magnetic field continues to act during the operation of the electric field, and the intensity decays according to the gradient of 0.8T→0.5T→0.2T. The electric and magnetic fields are suspended during the infrared radiation period and resumed within 3 minutes after the end.

[0062] Through the step-by-step coordination of infrared, alternating electric field and pulsed magnetic field, the mutual cancellation of fields is avoided, and the pickling efficiency and uniformity are significantly improved.

[0063] Infrared with a wavelength of 2.5-5μm can heat the surface of the egg in a targeted manner, promote the penetration of ingredients, suspend other fields to avoid energy loss, and quickly resume to ensure process continuity. It solves the problem of synergistic efficiency between infrared and other physical fields and improves the accuracy of energy utilization.

[0064] De-alkali: After pickling, take out the preserved eggs, rinse the remaining pickling liquid on the surface with clean water, and transfer them to the de-alkali solution, which is composed of deionized water and white vinegar in a ratio of 9:1. Then place them in an ultrasonic cleaner with a set frequency of 40kHz and a power of 200W. Treat for 45 minutes and replace the de-alkali solution every 15 minutes during the treatment.

[0065] After ripening:

[0066] Days 1-7: Place the preserved eggs in a constant temperature and humidity chamber, control the temperature at 17°C and the humidity at 65%, and irradiate them with a 60nm blue light LED for 2 hours every day.

[0067] Days 8-28: Spray 0.1% Lactobacillus plantarum suspension on the surface of the preserved eggs daily, with the number of viable bacteria in the suspension ≥10 8 CFU / mL, and then placed in a static magnetic field generator, applied a 0.5T static magnetic field for 2 hours, and the direction of the magnetic field was parallel to the long axis of the duck egg; the magnetic field generator had a built-in DS18B20 temperature sensor, which automatically turned off the magnetic field when the egg surface temperature was greater than 18°C, and the recovery delay time was 30 minutes.

[0068] By optimizing the direction of the magnetic field to enhance the efficiency of the action, the temperature sensor avoids the deterioration of the egg caused by heat generated by the magnetic field, and the delayed recovery mechanism ensures the continuity of the action, it solves the problem of "insufficient or excessive effect" in physical field processing and realizes the precise control of the magnetic field effect.

[0069] Example 1

[0070] 1.0 parts of seabuckthorn flavonoids extract, 4.2 parts of food-grade sodium hydroxide, 3.8 parts of edible salt, 0.7 parts of dynamic response composite gel, 1.1 parts of high thearubigin black tea extract, 0.3 parts of citric acid-sodium citrate buffer and 0.5 parts of purslane extract.

[0071] The above-mentioned preparation methods of pickling liquid and preserved eggs were used to prepare the following results:

[0072] The dynamic response composite gel has an encapsulation rate of sea buckthorn flavonoids of 91.5% at pH>10; the release rate of sea buckthorn flavonoids is 98.2% at pH<7; the retention rate of sea buckthorn flavonoids in a strong alkaline pickling environment is 92.1%; the content of sea buckthorn flavonoids in the finished preserved eggs is 0.82 mg / g, and the content of thearubigins is 0.65 mg / g.

[0073] Example 2

[0074] 1.1 parts of sea buckthorn flavonoids extract, 4.5 parts of food-grade sodium hydroxide, 3.9 parts of edible salt, 0.75 parts of dynamic response composite gel, 1.2 parts of high thearubigin black tea extract, 0.4 parts of citric acid-sodium citrate buffer, and 0.55 parts of purslane extract.

[0075] The above-mentioned preparation methods of pickling liquid and preserved eggs were used to prepare the following results:

[0076] The dynamic response composite gel has an encapsulation rate of sea buckthorn flavonoids of 92.3% at pH>10; the release rate of sea buckthorn flavonoids is 98.5% at pH<7; the retention rate of sea buckthorn flavonoids in a strong alkaline pickling environment is 93.0%; the content of sea buckthorn flavonoids in the finished preserved eggs is 0.85 mg / g, and the content of thearubigins is 0.70 mg / g.

[0077] Example 3

[0078] 1.2 parts seabuckthorn flavonoid extract, 4.8 parts food-grade sodium hydroxide, 4.0 parts edible salt

[0079] , 0.8 parts of dynamic response composite gel, 1.3 parts of high thearubigin black tea extract, 0.5 parts of citric acid-sodium citrate buffer, and 0.6 parts of purslane extract.

[0080] According to the preparation method of pickling liquid and the preparation method of preserved eggs, it was measured that the encapsulation rate of sea buckthorn flavonoids of the dynamic response composite gel was 91.8% when the pH was greater than 10; the release rate of sea buckthorn flavonoids was 98.3% when the pH was less than 7; the retention rate of sea buckthorn flavonoids in the strong alkaline pickling environment was 92.5%; the content of sea buckthorn flavonoids in the finished preserved eggs was 0.83 mg / g, and the content of thearubigins was 0.68 mg / g.

[0081] In the above-mentioned Examples 1-3, the dynamically responsive composite gel is stable at the initial pH (6.2-6.5) of the pickling solution. In a strong alkaline pickling environment with a pH greater than 10, a dense network structure is formed by cross-linking sodium alginate and calcium ions, and the encapsulation rate of seabuckthorn flavonoids is ≥91%, effectively avoiding the degradation of seabuckthorn flavonoids under strong alkaline conditions. In a de-alkali and digestion environment with a pH less than 7, the network structure is disintegrated by buffering the chelated calcium ions, and the release rate of seabuckthorn flavonoids is ≥98%, thereby ensuring the bioavailability of the functional ingredients.

[0082] High-thearubigin black tea extract works synergistically with sea buckthorn flavonoids and purslane extracts to give preserved eggs antioxidant, anti-inflammatory and other functional properties; the three-field coupled pickling and post-ripening process further enhances the texture and flavor of the preserved eggs, and the sea buckthorn flavonoids content in the finished product is ≥0.8mg / g, meeting the requirements of functional food.

[0083] Although an embodiment of the present invention has been shown and described, this specific embodiment is merely an explanation of the invention and is not a limitation of the invention. The specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

Claims

1. A sea buckthorn preserved egg pickling preparation comprising, by weight: 1.0-1.2 parts of seabuckthorn flavonoids extract, 4.2-4.8 parts of food-grade sodium hydroxide, 3.8-4.0 parts of edible salt, 0.7-0.8 parts of dynamic response composite gel, 1.1-1.3 parts of high-thearubigin black tea extract, 0.3-0.5 parts of citric acid-sodium citrate buffer solution, 0.5-0.6 parts of purslane extract, and the balance is deionized water; The dynamic response type composite gel is composed of xanthan gum, β-cyclodextrin, and sodium alginate in a mass ratio of 3:2:5, and contains 3% of calcium ion microcapsules in total, wherein the particle size of the calcium ion microcapsules is 5-10 μm. When the pH value is greater than 10, the composite gel forms a dense network structure through cross-linking of sodium alginate and calcium ions, and the encapsulation rate of seabuckthorn flavonoids is greater than or equal to 91%. When the pH value is less than 7, the network structure disintegrates due to chelated calcium ions through citric acid-sodium citrate buffering, and the release rate of seabuckthorn flavonoids is greater than or equal to 98%. The initial pH value of the pickling liquid is 6.2-6.

5.

2. The sea buckthorn preserved egg pickled preparation according to claim 1, characterized in that: The preparation method of the dynamic response composite gel comprises: mixing xanthan gum, β-cyclodextrin, and sodium alginate in proportion, adding calcium ion microcapsules, stirring at a speed of 200-250 rpm for 30 minutes to form a honey-like liquid, refrigerating at 4°C for 24 hours, and then crushing through an 80-mesh sieve. The calcium ion microcapsules are made of chitosan-coated calcium carbonate and have a wall thickness of 1-2 μm.

3. The sea buckthorn preserved egg pickling preparation according to claim 1, characterized in that: The preparation steps of the high thearubigin black tea extract include: (1) Pile fermentation: Fresh black tea leaves are pile fermented at a temperature of 30-32°C and a humidity of 85% for 48 hours; (2) Enzymatic hydrolysis: The fermented tea leaves were soaked in 0.1% pectinase for 2 hours, and then 0.05% laccase was added and catalytic oxidation was carried out at 50°C and an oxygen flow rate of 0.5 L / min for 1 hour; (3) Supercritical CO2 extraction: Extraction was performed under the conditions of pressure of 35 MPa, temperature of 45°C and entrainer of 5% ethanol to collect the thearubigin components, wherein the thearubigin content was ≥85%.

4. A method for preparing a sea buckthorn preserved egg pickle, characterized in that: The following steps are involved: a. Sodium hydroxide was dissolved in deionized water at 35 ° C, stirred to dissolve, and then salt was added and stirred at 500 rpm for 10 minutes to form a first solution; b. The sea buckthorn flavonoid extract, purslane extract and the dynamic response composite gel were premixed at a ratio of 2:1:5, 0.02% lipase and 0.01% cellulase were added, and homogenized at a nitrogen pressure of 0.1 MPa and a homogenization speed of 3000 rpm for 40 minutes; c. Add high-thearubigin black tea extract and citric acid-sodium citrate buffer to the mixture in step b. Insert a titanium electrode and apply a 5V / cm DC electric field for 10 minutes to allow the gel to directionally encapsulate the active ingredient. Finally, adjust the conductivity to 16-17mS / cm.

5. The method for preparing a sea buckthorn preserved egg pickled preparation according to claim 4, characterized in that: The cellulase is derived from Aspergillus niger, has an enzyme activity of 800 U / g, and has a mass ratio of 1:50 to the purslane extract. The cellulase is specifically used to decompose pectin-cellulose composite cell wall residues contained in the purslane extract.

6. A method for preparing sea buckthorn preserved eggs, characterized in that: The following steps are involved: (1) Pretreatment: Fresh duck eggs were sterilized under 10 ppm ozone and 70% humidity for 15 minutes, and then immersed in a purslane essential oil solution containing 1% dynamic response composite gel at -0.08 MPa vacuum and 25°C for 5 minutes; (2) Curing: Heat the sea buckthorn preserved egg curing agent to 23°C, fill the duck eggs with a volume-to-mass ratio of 1.9:1 mL / g, seal them, and place them in a three-field coupling device for curing for 30 days; (3) De-alkali: the preserved eggs were transferred into the de-alkali solution and treated under 40kHz ultrasonic wave and 200W power for 45 minutes; (4) After-ripening: On the 1st to 7th day, the culture medium was irradiated with 60nm blue light LED for 2 hours every day in an environment with a temperature of 17℃ and a humidity of 65%. On the 8th to 28th day, 0.1% Lactobacillus plantarum suspension was sprayed every day and a 0.5T static magnetic field was applied for 2 hours.

7. The method for preparing sea buckthorn preserved eggs according to claim 6, characterized in that: The direction of the static magnetic field in step (4) is parallel to the long axis of the duck egg. The magnetic field generator has a built-in DS18B20 temperature sensor. When the egg surface temperature is greater than 18°C, the magnetic field is automatically turned off, and the magnetic field recovery delay time is 30 minutes.

8. The method for preparing sea buckthorn preserved eggs according to claim 6, characterized in that: The three-field coupling device includes an alternating electric field module, a pulsed magnetic field module, an infrared radiation module and a central controller; The central controller coordinates the timing as follows: starting infrared radiation for 15 minutes every 6 hours, delaying the start of the alternating electric field by 5 minutes after the infrared ends, and the pulsed magnetic field continues to act during the operation of the electric field, and the intensity decays according to the gradient.

9. The method for preparing sea buckthorn preserved eggs according to claim 8, characterized in that: The wavelength of the infrared radiation module is 2.5-5 μm. The alternating electric field and the pulsed magnetic field are suspended during the radiation period, and the electric field and the magnetic field are restored within 3 minutes after the infrared radiation ends.

10. The sea buckthorn preserved egg pickling preparation according to claim 1, characterized in that: The mass ratio of the seabuckthorn flavonoids extract to the dynamic response type composite gel is 1.4-1.5:1.

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