Preparation method of freeze-dried aronia melanocarpa fruit powder through enzymolysis purification

Abstract

The invention discloses a preparation method of freeze-dried aronia melanocarpa fruit powder through enzymolysis and purification, which comprises the following steps: S1, picking: 15 days before aronia melanocarpa fruits are picked, detecting solids and pH value in the fruits every day, and picking the fruits when the solids reach more than 18% and the pH value reaches about 6; the fresh fruits are picked from 9 a.m. without rainwater and dew, and the fresh fruits enter a pretreatment workshop within 24 hours; s2, pretreatment: sorting and screening green fruits, red fruits, sundries and rotten fruits, picking leaves and branches, removing impurities and bad fruits, removing fruit stems on qualified aronia melanocarpa fruits by using an aronia melanocarpa stem removing machine to enable the qualified aronia melanocarpa fruits to become clean fruits, and thoroughly removing sludge and dirt carried by the clean fruits by using a bubbling cleaning machine. An enzymolysis purification technology is applied, large molecular weight is purified into small molecular weight, particles are superfine, the (enzymolysis agent) index is 300-500 meshes, hydrophilicity is high, instant solubility is high, and 100% water solubility is achieved.

Description

Technical Field

[0001] This invention relates to the field of aronia fruit processing technology, specifically a method for preparing enzymatically purified freeze-dried aronia fruit powder. Background Technology

[0002] Aronia arugula, also known as black chokeberry, is a dark purple berry and one of the richest natural sources of anthocyanins (proanthocyanidins), a bioactive nutrient rich in polyphenols and flavonoids. Due to its high content of anthocyanins and other bioactive nutrients, aronia arugula possesses strong antioxidant, anti-inflammatory, antibacterial, and antitumor physiological and pharmacological properties, making it a valuable source of nutrition.

[0003] However, in the actual processing of arachid fruit, existing technology basically involves directly crushing and pulping the arachid fruit, resulting in the following shortcomings in the produced food:

[0004] 1. Defects in processing Amaranthberry fruit into fruit powder. The stability and retention values ​​of the activity values ​​of anthocyanins and other active nutrients, the interaction mechanisms of gene groups and hydroxyl macromolecular chains and small molecular chains in nutritional pharmacology.

[0005] 2. Hydrophilicity / hydrophobicity concentration of freeze-dried aronia berry powder, floating and settling matter, visual roughness, slow water solubility, and slower dissolution. Freeze-dried powder is 100% soluble in water, indicating differences in physicochemical reactions.

[0006] 3. The nutrient base in aronia berries includes nutrient sources, polyphenols, flavonoids, organic acids, vitamins, proteins and other active nutrients. Temperature control in the freeze-drying powder preparation technology will preserve various quality indicators and components that degrade the active nutrients in the freeze-dried powder.

[0007] 4. The particle size distribution of freeze-dried argan fruit powder, the density of its molecular chains (coarse or fine), and the absorption rate of its nutrients by the human body are all important factors. If the target of the argan fruit's nutritional, therapeutic, and supplementary value is not met, its nutritional, therapeutic, and nutritional benefits will be diminished. Summary of the Invention

[0008] To address the shortcomings of existing technologies, this invention provides a method for preparing enzymatically purified freeze-dried aronia berry powder, which solves the problems of low stability, low component retention ratio, poor hydrophilicity-hydrophobicity solubility, and low microcirculation metabolic absorption rate of existing freeze-dried aronia berry powder.

[0009] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing enzymatically purified freeze-dried argan fruit powder, comprising the following steps:

[0010] S1: Harvesting. Fifteen days before harvesting the aronia berries, the solid content and pH value of the berries must be tested daily. The berries can be harvested when the solid content reaches 18% or higher and the pH value reaches around 6. Harvesting time starts at 9:00 AM. The berries must not be wet with rain or dew. The fresh berries must be placed in the pre-processing workshop within 24 hours.

[0011] S2: Pre-processing, sorting and screening green fruits, red fruits, impurities, rotten fruits, picking out leaves and branches, removing impurities and bad fruits, using a arugula destemming machine to remove the stems from qualified arugula fruits to make them clean fruits, using a bubble washing machine to remove the mud and dirt carried by the clean fruits, and then the clean fruits undergo low-temperature crushing and high-pressure homogenization and concentration, as well as instantaneous heat sterilization to become fruit pulp stock solution.

[0012] S3: Enzymatic hydrolysis. After purifying the initial filtrate of the arugula fruit pulp using an enzyme preparation, the enzymatic hydrolysate is obtained. The enzymatic hydrolysate is then filtered through an ultrafiltration device to remove macromolecular substances, resulting in a solution with an average particle size of 300-500 mesh.

[0013] S4: Freezing. The enzymatic hydrolysate is placed into a container, sealed and frozen to obtain ice liquid. The pressure inside the container is controlled at 0.38-0.4 MPa. The temperature is lowered to -2°C to 0°C and frozen for 30 seconds to obtain the frozen ice liquid of Aronia berries.

[0014] S5: Powdering, the aronia ice liquid is vacuum freeze-dried to obtain aronia freeze-dried powder. The equipment used is a freeze dryer with a vacuum freeze-drying temperature of -45℃.

[0015] S6: Heat drying. Place the freeze-dried aronia berry powder into a heating plate for heat treatment and heat drying to finally obtain freeze-dried aronia berry powder.

[0016] Preferably, the low-temperature crushing and transformation process is as follows: the crushed arugula pulp is purified and impurities are separated by passing it through a low-speed and a high-speed centrifuge in sequence; the pressure of the high-pressure homogenization concentration is 30 MPa; the instantaneous heat sterilization treatment conditions are 70-90°C, heated for 10-15 minutes, and initially filtered to 60-80 mesh to obtain the pulp stock solution.

[0017] Preferably, the heating and drying process is as follows: First, heat from 0°C to 45°C-50°C at a heating rate of 1.5-2.0 cm / hour and hold for 300-350 minutes; then, heat from 45°C-50°C to 55°C-60°C at a heating rate of 0.2-0.4 cm / hour and hold for 300-350 minutes; then, heat from 55°C-60°C to 65°C-70°C at a heating rate of 0.2-0.4 cm / hour and hold for 300-350 minutes; finally, cool from 65°C-70°C to 45°C-50°C at a cooling rate of 0.2-0.4 cm / hour and hold for 600-650 minutes.

[0018] Preferably, the enzyme preparation includes: biological enzymes, pectinase, and cellulase, and is enzymatically hydrolyzed for 30-50 minutes at a temperature of 30°C-50°C.

[0019] This invention provides a method for preparing enzymatically purified freeze-dried argan fruit powder, which has the following beneficial effects:

[0020] Utilizing enzymatic purification technology, the enzymatically hydrolyzed aronia freeze-dried powder is a dark purple powder with high nutritional content (1.7% proanthocyanidins) and high nutritional value (0.8% protein). Large molecular weight is purified into small molecular weight particles, resulting in ultra-fine particles. The enzymatic hydrolysate has a mesh size of 300-500 mesh, strong hydrophilicity, and rapid solubility, achieving 100% water solubility. The enzymatic hydrolysis of the aronia freeze-dried fruit powder forms small molecular chains with strong hydrophilic and hydrophobic properties, accelerating rapid solubility and achieving 100% water solubility. This enhances the absorption and metabolism of nutrients within the body's microcirculation, making it a valuable product for food, medicine, and microencapsulation processes. This results in a 99% retention rate of aronia essence (anthocyanins, proanthocyanidins), and increases the nutritional value through more than three times the rate of absorption and metabolism within the human body. Detailed Implementation

[0021] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0022] This invention provides a technical solution: a method for preparing enzymatically purified freeze-dried argan fruit powder, comprising the following steps:

[0023] S1: Harvesting. Fifteen days before harvesting the aronia berries, the solid content and pH value of the berries must be tested daily. The berries can be harvested when the solid content reaches 18% or higher and the pH value reaches around 6. Harvesting time starts at 9:00 AM. The berries must not be wet with rain or dew. The fresh berries must be placed in the pre-processing workshop within 24 hours.

[0024] S2: Pre-processing, sorting and screening green fruits, red fruits, impurities, rotten fruits, picking out leaves and branches, removing impurities and bad fruits, using a arugula destemming machine to remove the stems from qualified arugula fruits to make them clean fruits, using a bubble washing machine to remove the mud and dirt carried by the clean fruits, and then the clean fruits undergo low-temperature crushing and high-pressure homogenization and concentration, as well as instantaneous heat sterilization to become fruit pulp stock solution.

[0025] S3: Enzymatic hydrolysis. After purifying the initial filtrate of the arugula fruit pulp using an enzyme preparation, the enzymatic hydrolysate is obtained. The enzymatic hydrolysate is then filtered through an ultrafiltration device to remove macromolecular substances, resulting in a solution with an average particle size of 300-500 mesh.

[0026] S4: Freezing. The enzymatic hydrolysate is placed into a container, sealed and frozen to obtain ice liquid. The pressure inside the container is controlled at 0.38-0.4 MPa. The temperature is lowered to -2°C to 0°C and frozen for 30 seconds to obtain the frozen ice liquid of Aronia berries.

[0027] S5: Powdering, the aronia ice liquid is vacuum freeze-dried to obtain aronia freeze-dried powder. The equipment used is a freeze dryer with a vacuum freeze-drying temperature of -45℃.

[0028] S6: Heat drying. Place the freeze-dried aronia berry powder into a heating plate for heat treatment and heat drying to finally obtain freeze-dried aronia berry powder.

[0029] The stems of the aronia berries are removed by the destemming machine, resulting in "clean fruit". The stems are high in tannins (astringent), low in nutrients, and have a crude fiber content as high as 17%. The destemming process improves the taste of the freeze-dried aronia berry powder, making it more palatable and reducing the tannin content and astringency. The crude fiber content is not mixed into the entire processing and production process.

[0030] After the original liquid from the enzymatically hydrolyzed berries is converted into an enzymatic hydrolysate, it is filtered through an ultrafiltration device to remove macromolecular substances, resulting in a solution with an average particle size of 300-500 mesh. This process purifies the product, extracts its application value, and preserves the original, active nutritional components, including anthocyanins, proanthocyanidins, and other physiologically active nutrients.

[0031] Furthermore, the low-temperature crushing and transformation process is as follows: the crushed arugula pulp is purified and impurities are separated by passing it through low-speed and high-speed centrifuges in sequence; the pressure of the high-pressure homogenization concentration is 30 MPa; the instantaneous heat sterilization treatment conditions are 70-90°C, heated for 10-15 minutes, and initially filtered to 60-80 mesh to obtain the pulp stock solution.

[0032] Furthermore, the heating and drying process is as follows: First, the temperature is increased from 0°C to 45°C-50°C at a heating rate of 1.5-2.0 cm / hour and held for 300-350 minutes. Then, the temperature is increased again from 45°C-50°C to 55°C-60°C at a heating rate of 0.2-0.4 cm / hour and held for 300-350 minutes. Next, the temperature is increased again from 55°C-60°C to 65°C-70°C at a heating rate of 0.2-0.4 cm / hour and held for 300-350 minutes. Finally, the temperature is decreased from 65°C-70°C to 45°C-50°C at a cooling rate of 0.2-0.4 cm / hour and held for 600-650 minutes.

[0033] Furthermore, the enzyme preparation includes: biological enzymes, pectinase, and cellulase, and is enzymatically hydrolyzed for 30-50 minutes at a temperature of 30℃-50℃.

[0034] Those skilled in the art can process the raw materials in this case sequentially. The specific processing and operation sequence should refer to the following working principle. The detailed connection methods are well-known technologies in the field. The following mainly introduces the working principle and process.

[0035] Example:

[0036] First, 15 days before picking the aronia berries, the solid content and pH value of the berries must be tested daily. The berries can be picked when the solid content reaches 18% or higher and the pH value reaches around 6. The picking time starts at 9 am, and the berries must not be wet with rain or dew. The fresh berries must be placed in the pre-processing workshop within 24 hours.

[0037] Then, the green berries, red berries, debris, and rotten berries are sorted and screened. Leaves and branches are picked out, and impurities and bad berries are removed. The stems on the qualified arugula berries are removed using an arugula destemming machine to make them clean berries. The mud and dirt on the clean berries are cleaned using a bubble washing machine. Then, the clean berries are subjected to low-temperature crushing and high-pressure homogenization and concentration, as well as instantaneous heat sterilization to become fruit pulp stock solution.

[0038] Then, the original filtrate of the aralia elata pulp was purified by enzymatic hydrolysis with enzyme preparation to obtain the enzymatic hydrolysate. The enzymatic hydrolysate was then filtered through an ultrafiltration device to remove macromolecular substances, resulting in a solution with an average particle size of 300-500 mesh.

[0039] Then, the enzymatic hydrolysate was placed into a container, sealed and frozen to obtain ice liquid. The pressure inside the container was controlled at 0.38-0.4 MPa, and the temperature was lowered to -2°C to 0°C. After 30 seconds, the frozen ice liquid of Aronia berries was obtained.

[0040] Then, the aronia ice liquid was vacuum freeze-dried to obtain aronia freeze-dried powder. The equipment used was a freeze dryer with a vacuum freeze-drying temperature of -45°C.

[0041] Finally, the freeze-dried aronia berry powder is placed on a heating plate for heating and drying, and finally freeze-dried aronia berry powder is obtained.

[0042] It should be noted that, in this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, the phrase "comprising an element defined as..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0043] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing enzymatically purified freeze-dried argan fruit powder, characterized in that, Includes the following steps: S1: Harvesting. Fifteen days before harvesting the aronia berries, the solid content and pH value of the berries must be tested daily. The berries can be harvested when the solid content reaches 18% or higher and the pH value reaches around 6. Harvesting time starts at 9:00 AM. The berries must not be wet with rain or dew. The fresh berries must be placed in the pre-processing workshop within 24 hours. S2: Pre-processing, sorting and screening green fruits, red fruits, impurities, rotten fruits, picking out leaves and branches, removing impurities and bad fruits, using a arugula destemming machine to remove the stems from qualified arugula fruits to make them clean fruits, using a bubble washing machine to remove the mud and dirt carried by the clean fruits, and then the clean fruits undergo low-temperature crushing and high-pressure homogenization and concentration, as well as instantaneous heat sterilization to become fruit pulp stock solution. S3: Enzymatic hydrolysis. After purifying the initial filtrate of the arugula fruit pulp using an enzyme preparation, the enzymatic hydrolysate is obtained. The enzymatic hydrolysate is then filtered through an ultrafiltration device to remove macromolecular substances, resulting in a solution with an average particle size of 300-500 mesh. S4: Freezing. The enzymatic hydrolysate is placed into a container, sealed and frozen to obtain ice liquid. The pressure inside the container is controlled at 0.38-0.4 MPa. The temperature is lowered to -2°C to 0°C and frozen for 30 seconds to obtain the frozen ice liquid of Aronia berries. S5: Powdering, the aronia ice liquid is vacuum freeze-dried to obtain aronia freeze-dried powder. The equipment used is a freeze dryer with a vacuum freeze-drying temperature of -45℃. S6: Heat drying. Place the freeze-dried aronia berry powder into a heating plate for heat treatment and heat drying to finally obtain freeze-dried aronia berry powder.

2. The method for preparing enzymatically purified freeze-dried argan fruit powder according to claim 1, characterized in that, The low-temperature crushing and transformation process is as follows: the crushed arugula pulp is purified and impurities are separated by passing it through low-speed and high-speed centrifuges in sequence; the pressure of the high-pressure homogenization concentration is 30 MPa; the instantaneous heat sterilization treatment conditions are 70-90℃, heated for 10-15 minutes, and initially filtered to 60-80 mesh to obtain the pulp stock solution.

3. The method for preparing enzymatically purified freeze-dried argan fruit powder according to claim 1, characterized in that, The heating and drying process is as follows: First, heat from 0°C to 45°C-50°C at a heating rate of 1.5-2.0 cm / hour and hold for 300-350 minutes. Then, heat from 45°C-50°C to 55°C-60°C at a heating rate of 0.2-0.4 cm / hour and hold for 300-350 minutes. Next, heat from 55°C-60°C to 65°C-70°C at a heating rate of 0.2-0.4 cm / hour and hold for 300-350 minutes. Finally, cool from 65°C-70°C to 45°C-50°C at a cooling rate of 0.2-0.4 cm / hour and hold for 600-650 minutes.

4. The method for preparing enzymatically purified freeze-dried argan fruit powder according to claim 1, characterized in that, The enzyme preparation includes: biological enzymes, pectinase, and cellulase, and is enzymatically hydrolyzed for 30-50 minutes at a temperature of 30℃-50℃.