Seabuckthorn and Polygonatum paste and preparation method thereof

Abstract

The present application provides a sea buckthorn and polygonatum paste, the raw materials of which include 3-8 parts by weight of sea buckthorn fruit, 1-5 parts by weight of polygonatum, 0.5-4 parts by weight of poria cocos, and 0.1-1 parts by weight of dandelion root; in the preparation process of the sea buckthorn and polygonatum paste of the present application, an enzyme-assisted extraction method is used to fully extract the effective ingredients in sea buckthorn, thereby enhancing the product's antioxidant and immunity-enhancing effects.

Description

Technical Field

[0001] The present application belongs to the field of plant extracts, food, and health products. Specifically, the present application provides a seabuckthorn and polygonatum paste and a preparation method thereof. Background Art

[0002] Seabuckthorn is widely cultivated in western my country. It not only has the function of preventing wind and fixing sand, but its fruit is also rich in nutrition and has the functions of resisting infection, improving immunity, treating cough and gastrointestinal discomfort, etc. A large number of foods and health products have been prepared using seabuckthorn in the art.

[0003] The applicant selected Polygonatum sibiricum, Poria cocos, and Dandelion, which are both medicinal and edible, and combined them with sea buckthorn fruit to prepare sea buckthorn and Polygonatum sibiricum paste. As a food or health product, it has a good taste and acceptance. It combines several ingredients to have the effects of replenishing qi and nourishing yin, promoting diuresis and eliminating dampness. It is an excellent product for daily drinking to enhance immunity and improve physical condition. Summary of the Invention

[0004] In order to further improve the effect of the above-mentioned seabuckthorn and polygonatum paste and make full use of the seabuckthorn pomace, which is a resource rich in flavonoids, polysaccharides and proteins, the applicant tried to further extract the active ingredients therein by enzyme plus emulsifier method.

[0005] On the one hand, the present application provides a seabuckthorn and polygonatum paste, the raw materials of which include 3-8 parts by weight of seabuckthorn fruit, 1-5 parts by weight of polygonatum, 0.5-4 parts by weight of poria cocos, and 0.1-1 parts by weight of dandelion root.

[0006] Furthermore, the raw materials of the seabuckthorn and polygonatum paste include 5 parts by weight of seabuckthorn fruit, 3 parts by weight of polygonatum, 1.5 parts by weight of poria cocos, and 0.5 parts by weight of dandelion root.

[0007] Furthermore, the preparation process of the seabuckthorn and polygonatum paste includes:

[0008] (1) Squeeze and filter the seabuckthorn fruit juice; concentrate the filtered seabuckthorn juice into a paste-like seabuckthorn paste; and decoct the filtered seabuckthorn fruit residue to obtain a seabuckthorn fruit residue decoction;

[0009] (2) Decoction of polygonatum, poria cocos, and dandelion root to obtain a decoction of polygonatum, poria cocos, and dandelion root;

[0010] (3) The decoction of seabuckthorn fruit residue is mixed with the decoction of polygonatum, poria cocos, and dandelion root, and the mixture is concentrated and filtered; the seabuckthorn paste is added and the mixture is concentrated to a paste to obtain the seabuckthorn and polygonatum paste.

[0011] Furthermore, step (1) comprises: squeezing seabuckthorn fruit juice and filtering through a 100-mesh sieve; concentrating the seabuckthorn juice obtained after filtration into a paste-like seabuckthorn paste; adding 4-6 times the wet weight of the seabuckthorn fruit residue to the filtered seabuckthorn fruit residue with water, and adding enzymes and emulsifiers; adjusting the pH to 5-7, and treating at 50-60 degrees Celsius for 1.5-3 hours; decocting for 15-30 minutes, and filtering to obtain a seabuckthorn fruit residue decoction.

[0012] Furthermore, the enzymes are 500 U / mL pectinase and 300 U / mL bromelain, and the emulsifier is 3 mg / mL succinic acid monoglyceride.

[0013] Furthermore, step (2) is as follows: the polygonatum, poria cocos and dandelion root are crushed and mixed, and water of 3-6 times the total mass of the polygonatum, poria cocos and dandelion root is added and soaked for 4-8 hours; decocted for 120 minutes, passed through a 100-mesh sieve, and a decoction is obtained; the residue is decocted again for 60 minutes, passed through a 100-mesh sieve, and a decoction is obtained; the decoctions obtained from the two decoctions are combined and allowed to stand for 6-12 hours to obtain a decoction of the polygonatum, poria cocos and dandelion root.

[0014] Furthermore, step (3) is to mix the decoction of seabuckthorn fruit residue with the decoction of polygonatum, poria, and dandelion root, pass through a 100-mesh sieve, add an appropriate amount of crystal sugar, and stir to dissolve to obtain a decoction concentrate; after passing the decoction concentrate through a 100-mesh sieve, add an appropriate amount of maltose and seabuckthorn paste thereto, stir and mix evenly, and continue to concentrate until it is in a paste-like state to obtain seabuckthorn and polygonatum paste.

[0015] On the other hand, the present application provides a method for preparing the above-mentioned seabuckthorn and polygonatum paste, the method comprising:

[0016] (1) Squeeze the seabuckthorn fruit juice and filter it through a 100-mesh sieve; concentrate the filtered seabuckthorn juice into a paste-like seabuckthorn paste; add 4-6 times the wet weight of the seabuckthorn fruit residue to the filtered seabuckthorn fruit residue with water, and add 500 U / mL pectinase, 300 U / mL bromelain, and 3 mg / mL succinic acid monoglyceride; adjust the pH to 6.5, and treat at 50 degrees Celsius for 2 hours; decoct for 20 minutes, and filter to obtain a seabuckthorn fruit residue decoction;

[0017] (2) Grind and mix the polygonatum, poria, and dandelion root, add 5 times the total weight of polygonatum, poria, and dandelion root in water and soak for 4-8 hours; decoct for 120 minutes, pass through a 100-mesh sieve, and take the decoction; decoct the residue again for 60 minutes, pass through a 100-mesh sieve, and take the decoction; combine the decoctions obtained from the two decoctions and let it stand for 6-12 hours to obtain a decoction of polygonatum, poria, and dandelion root;

[0018] (3) Mix the decoction of seabuckthorn fruit residue with the decoction of polygonatum, poria, and dandelion root, pass through a 100-mesh sieve, add appropriate amount of rock sugar, and stir to dissolve to obtain the decoction concentrate; pass the decoction concentrate through a 100-mesh sieve, add appropriate amount of malt sugar and seabuckthorn paste, stir and mix evenly, and continue to concentrate until it is in a paste-like state to obtain seabuckthorn and polygonatum paste.

[0019] On the other hand, the present application provides the use of the above-mentioned seabuckthorn and polygonatum paste in the preparation of health products for enhancing immunity.

[0020] On the other hand, the present application provides the use of the above-mentioned seabuckthorn and polygonatum paste in the preparation of health products with enhanced antioxidant properties.

[0021] This application uses seabuckthorn, polygonatum, poria, and dandelion root to prepare a seabuckthorn and polygonatum paste product, which has a highly acceptable taste and significant immune-boosting, antioxidant, antiviral, and anti-inflammatory effects. The residue from seabuckthorn juice is treated with enzymes and emulsifiers to further extract flavonoids and polysaccharides, fully utilizing the raw materials while improving the product's effectiveness. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The effect of different amounts of monoglyceride succinate in Example 2 DETAILED DESCRIPTION

[0023] Sea buckthorn fruit: large-fruited sea buckthorn (originating from Xinjiang, the same batch of products from the same distributor, with the same specifications, and using the same juicing equipment and parameters) were used in the experiment;

[0024] The polysaccharide detection kit was purchased from Shanghai Zhenke (phenol-sulfuric acid method);

[0025] The total flavonoids detection kit was purchased from Shanghai Huicheng (spectrophotometric method, with rutin as the annotation curve);

[0026] DPPH free radical was purchased from Shanghai Yanqi; the specific usage method is as follows:

[0027] Take 2.5 mL of liquid sample and mix it with 2.5 mL of DPPH anhydrous ethanol solution (recorded as reaction solution) or 2.5 mL of anhydrous ethanol (recorded as control reaction solution), and react at 25°C in the dark for 30 min; measure the absorbance of the sample reaction solution, control reaction solution, and reference solution (2.5 mL of anhydrous ethanol plus 2.5 mL of DPPH anhydrous ethanol solution) at 519 nm using a spectrophotometer; calculate the DPPH free radical scavenging rate according to the following formula: DPPH free radical scavenging rate = (1-(A 反应液 -A 对照反应液 ) / A 参比液 ) × 100%. The average value of three experiments was taken.

[0028] Cellulase, pectinase, bromelain, papain, and ficin were food grade and purchased from Shandong Pingju Biological and Hebei Pengyu Biological.

[0029] BALB / C mice were purchased from Beijing Beiyou;

[0030] Succinic acid monoglyceride, polyglycerol fatty acid ester, Tween 20, Span 20, sodium pyrophosphate, and citric acid fatty acid glyceride were purchased from Shandong Pingju Biological, Zhengzhou Yuhe Food Additive Co., Ltd., etc.

[0031] Example 1 Enzyme treatment of seabuckthorn fruit residue after juicing

[0032] The residue obtained by squeezing the seabuckthorn fruit juice and passing it through a 100-mesh sieve was added with water 5 times the wet weight of the residue and boiled for 20 minutes to obtain a seabuckthorn residue decoction.

[0033] To further increase the utilization of seabuckthorn and enhance the effectiveness of the final paste product, the applicant experimented with adding appropriate amounts of enzyme treatment to the system after adding water (cellulase and pectinase at pH 6.0, protease at pH 7.0; treatment at 50°C for 2 hours; subsequent decoction and extraction to directly inactivate the enzymes). The basic properties of the seabuckthorn residue decoction after various enzyme treatments are shown in Table 1 below:

[0034] Table 1 Basic properties of seabuckthorn residue decoctions obtained by various single enzyme treatments

[0035] Enzyme treatment Polysaccharide content (mg / mL) Total flavonoid content (mg / mL) DPPH free radical scavenging rate (%) none 5.26±0.13 0.17±0.02 51.3±1.5 Cellulase 500U / mL 6.13±0.09 0.24±0.03 58.6±2.3 Pectinase 500U / mL 5.94±0.16 0.26±0.03 60.2±0.7 Bromelain 300 U / mL 5.31±0.21 0.18±0.01 53.2±0.9 Papain 300 U / mL 5.17±0.15 0.18±0.02 54.6±1.6 Ficin 300 U / mL 5.22±0.13 0.16±0.01 54.5±2.4

[0036] The results showed that treatment with cellulose and pectinase increased the contents of polysaccharides and total flavonoids in the decoction and improved the DPPH free radical scavenging rate, while protease treatment had no significant effect.

[0037] The applicant further tried a combination of polysaccharidase and protease (pH 6.5, 50 degrees Celsius for 2 hours), and the results are shown in Table 2 below:

[0038] Table 2 Basic properties of seabuckthorn residue decoctions obtained by various single enzyme treatments

[0039]

[0040] The results showed that the solution of adding bromelain to remove pectinase slightly increased the polysaccharide content and DPPH radical scavenging rate, while other enzyme combinations did not show significant improvement compared with the use of cellulase and pectinase alone.

[0041] Example 2 Adding emulsifier to assist enzyme treatment

[0042] Considering that sea buckthorn fruit contains a large number of various volatile oil components, we considered adding an emulsifier to the enzyme treatment system to improve the treatment effect. The results are shown in Table 3 below (the enzyme treatment scheme was uniformly pectinase 500 U / mL, bromelain 300 U / mL, pH 6.5, and treatment at 50 degrees Celsius for 2 hours):

[0043] Table 3 Basic properties of seabuckthorn residue decoction obtained after adding emulsifier

[0044]

[0045] The results showed that the addition of monoglyceride succinate could effectively improve the three properties of the decoction, while other emulsifiers had no obvious effect.

[0046] Subsequently, the applicant further verified the effect of the dosage of monoglyceride succinate. Figure 1 The results showed that within the normal range, the dosage of succinic acid monoglyceride had little effect on the product properties, and 3 mg / mL was slightly better.

[0047] Example 3 Effect of Seabuckthorn Fruit Residue Decoction on Immunity of Mice

[0048] Sixty healthy male BALB / c mice weighing 22 ± 1.8 g were randomly divided into four groups and housed in a normal experimental environment for at least 10 days. The blank group was housed normally, while the Hippophae rhamnoides Filter Residue Decoction 1, Hippophae rhamnoides Filter Residue Decoction 2, and Hippophae rhamnoides Filter Residue Decoction 3 groups were gavaged daily for 28 consecutive days with 2 mL of Hippophae rhamnoides Filter Residue Decoction (untreated), treated with 500 U / mL pectinase and 300 U / mL bromelain, or treated with 500 U / mL pectinase and 300 U / mL bromelain plus 5 mg / mL succinic acid monoglyceride. On the 29th day, mice were sacrificed, and internal organs were removed to calculate spleen and thymus coefficients.

[0049] Table 4 Effects of different seabuckthorn fruit residue decoctions on mouse immunity

[0050] Group blank Sea buckthorn residue decoction 1 Sea buckthorn residue decoction 2 Sea buckthorn residue decoction 3 Spleen coefficient% 0.45±0.03 0.45±0.06 0.46±0.05 0.53±0.03 Thymus coefficient% 0.14±0.01 0.16±0.03 0.17±0.02 0.19±0.01

[0051] Although the content of polysaccharides and flavonoids was not much different, the effect of the sea buckthorn fruit residue decoction treated with emulsifier on immunity was significantly more significant; this may be related to the activity of certain active peptides or sugar degradation products obtained after sufficient enzymatic hydrolysis.

[0052] Example 4 Preparation process of seabuckthorn and polygonatum paste

[0053] The sea buckthorn fruit is squeezed into juice (if frozen sea buckthorn is used, it needs to be placed at room temperature until thawed before squeezing the juice), and filtered through a 100-mesh sieve; the filtered sea buckthorn juice is concentrated into a paste-like sea buckthorn paste (which can be refrigerated); the filtered sea buckthorn fruit residue is added with water 4-6 times the wet weight of the sea buckthorn residue, and 500U / mL of pectinase, 300U / mL of bromelain, and 3mg / mL of succinic acid monoglyceride are added; the pH is adjusted to 6.5, and the mixture is treated at 50 degrees Celsius for 2 hours; and the mixture is decocted for 20 minutes to obtain a sea buckthorn fruit residue decoction.

[0054] After the polygonatum, poria cocos and dandelion root are crushed, 5 times the weight of water is added and soaked for 4-8 hours; decocted for 120 minutes, passed through a 100-mesh sieve, and a decoction is obtained; the filtered residue is decocted again for 60 minutes, passed through a 100-mesh sieve, and a decoction is obtained; the decoctions obtained from the two decoctions are combined and allowed to stand for 6-12 hours to obtain a polygonatum, poria cocos and dandelion root decoction.

[0055] Mix the decoction of seabuckthorn fruit residue with the decoction of polygonatum, poria cocos, and dandelion root, pass through a 100-mesh sieve, add appropriate amount of rock sugar, and stir to dissolve to obtain a decoction concentrate; after passing the decoction concentrate through a 100-mesh sieve, add appropriate amount of malt sugar and seabuckthorn paste, stir and mix evenly, and continue to concentrate until it is in a paste-like state to obtain seabuckthorn and polygonatum paste.

[0056] Subsequent steps such as filling, sterilization, packaging, and storage can be carried out according to conventional methods, equipment, and specifications in this field.

Claims

1. A seabuckthorn and polygonatum paste, characterized in that: The raw materials of the seabuckthorn and polygonatum paste include 5 parts by weight of seabuckthorn fruit, 3 parts by weight of polygonatum, 1.5 parts by weight of tuckahoe, and 0.5 parts by weight of dandelion root. The preparation process of the seabuckthorn and polygonatum paste includes: (1) Squeeze the seabuckthorn fruit juice and filter it through a 100-mesh sieve; concentrate the filtered seabuckthorn juice into a paste-like seabuckthorn paste; add 4-6 times the wet weight of the seabuckthorn fruit residue to the filtered seabuckthorn fruit residue with water, and add 500 U / mL pectinase, 300 U / mL bromelain, and 3 mg / mL succinic acid monoglyceride; adjust the pH to 6.5, and treat at 50 degrees Celsius for 2 hours; decoct for 20 minutes, and filter to obtain a seabuckthorn fruit residue decoction; (2) Grind and mix the polygonatum, poria cocos, and dandelion root, add 3-6 times the total weight of polygonatum, poria cocos, and dandelion root in water and soak for 4-8 hours; decoct for 120 minutes, pass through a 100-mesh sieve, and take the decoction; decoct the residue again for 60 minutes, pass through a 100-mesh sieve, and take the decoction; combine the decoctions obtained from the two decoctions, and let it stand for 6-12 hours to obtain a decoction of polygonatum, poria cocos, and dandelion root; (3) The decoction of seabuckthorn fruit residue is mixed with the decoction of polygonatum, poria cocos, and dandelion root, and the mixture is concentrated and filtered; the seabuckthorn paste is added and the mixture is concentrated to a paste to obtain the seabuckthorn and polygonatum paste.

2. Use of the seabuckthorn and polygonatum paste according to claim 1 in preparing health products for enhancing immunity.

3. Use of the seabuckthorn and polygonatum paste according to claim 1 in the preparation of health products that help to resist oxidation.

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