Preparation method of fruit juice rich in dietary fiber particles

Abstract

The invention discloses a preparation method of fruit juice rich in dietary fiber particles, which specifically comprises the following steps: (1) selecting fruits rich in fibers, pulping, and separating to obtain fruit juice and pomace; (2) carrying out coupling treatment on the pomace by utilizing alkali treatment and a high-pressure microjet homogenization technology to prepare dietary fiber particles; and (3) reusing the dietary fiber particles in the fruit juice to obtain the fruit juice rich in dietary fiber particles. The invention aims to provide healthy fruit juice capable of promoting proliferation of lactic acid bacteria. The preparation method comprises the following steps: selecting fiber-rich raw materials such as tamarind fruit and roxburgh rose, pulping, separating to obtain fruit juice and pomace, and coupling the pomace by using alkali treatment and a high-pressure micro-jet homogenization technology to prepare nano-scale dietary fiber particles. The particles are reused in fruit juice, the obtained fruit juice is rich in dietary fibers, and proliferation of lactic acid bacteria can be remarkably promoted in an in-vitro fermentation experiment.

Description

Technical Field

[0001] The invention relates to the technical field of fruit juice beverages, in particular to a method for preparing fruit juice rich in dietary fiber particles. Background Art

[0002] In the modern food industry and health field, the importance of dietary fiber is becoming increasingly prominent. Dietary fiber, as the seventh essential nutrient for the human body, also plays an important role in maintaining intestinal health. Dietary fiber can affect the bioavailability of nutrients and has an important impact on intestinal transit time. It can promote intestinal peristalsis, help form feces, and increase the volume of feces, thereby helping to prevent constipation. In addition, dietary fiber can also produce short-chain fatty acids through the fermentation of intestinal microorganisms. These short-chain fatty acids are important for maintaining intestinal health and regulating the immune system. The intake of dietary fiber is closely related to the occurrence and development of various diseases and mortality, but these physiological functions are closely related to the physicochemical properties of its function in the gastrointestinal tract, such as solubility, viscosity, fermentability, etc.

[0003] The rational use of dietary fiber provides a new direction for the development of functional foods. Studies have shown that water-soluble dietary fiber can be used as a prebiotic to promote the proliferation of lactic acid bacteria, thereby enhancing its prebiotic effect. For example, oligosaccharides can promote the proliferation of lactic acid bacteria, inhibit the growth of harmful bacteria by lowering the pH value of the intestine, and promote intestinal health. However, in the process of fruit juice processing, pomace is usually regarded as a by-product, and the insoluble dietary fiber in the pomace is often overlooked. Insoluble dietary fiber is mainly found in the cell walls of fruits and vegetables. They can increase the volume of feces, promote intestinal peristalsis, help prevent constipation and reduce the risk of colon cancer. However, insoluble dietary fiber is difficult to digest and absorb due to its poor solubility and the lack of related degradation enzymes in the human body. The present invention can extract dietary fiber particles from pomace by coupling alkali treatment and high-pressure microfluidization homogenization technology. These particles are not only rich in various nutrients, but also can significantly promote the proliferation of lactic acid bacteria in in vitro fermentation experiments. Increased health effects. The research and development of this technology not only helps to increase the added value of the juice industry, but also brings more healthy choices to consumers. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing a fruit juice rich in dietary fiber particles to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for preparing a juice rich in dietary fiber particles, specifically comprising the following steps:

[0006] (1) Selecting fiber-rich fruits, beating them to obtain juice and pomace by separation;

[0007] (2) treating the pomace by coupling alkali treatment and high-pressure microfluidization homogenization technology to prepare dietary fiber particles;

[0008] (3) Reusing the dietary fiber particles in the fruit juice to obtain a fruit juice rich in dietary fiber particles.

[0009] Preferably, the fruit containing pomace in step (1) is mainly a single fruit or a combination of fruits such as tamarind, roxburgh, orange, and apple.

[0010] Preferably, the pomace fiber alkali treatment step in step (2) comprises mixing the pomace fiber with 0.1-0.6 mol / L NaOH solution at a solid-liquid ratio of 1:10 (m / v), and then ultrasonically treating the pomace fiber at 30-60° C. for 30-90 minutes at an ultrasonic power of 350 W.

[0011] Preferably, the pomace fiber high-pressure micro-jet homogenization step in step (2) comprises neutralizing the alkali-treated pomace fiber slurry to a pH of 7, and then subjecting it to high-pressure micro-jet homogenization at a homogenization pressure of 15000-25000 psi to obtain nano-scale dietary fiber, collecting the nano-fiber particles after homogenization by centrifugation, washing them with water, and then drying them in a fluidized bed for later use.

[0012] Preferably, the dietary fiber content of the fruit juice rich in dietary fiber particles in step (3) is 0.1-3% (w / v).

[0013] Beneficial Effects

[0014] The present invention aims to provide a healthy juice that can promote the proliferation of lactic acid bacteria. The juice is pulped by selecting fiber-rich raw materials such as tamarind and roxburghii to separate juice and pomace, and then the pomace is treated by coupling alkali treatment and high-pressure microfluidization homogenization technology to prepare nano-scale dietary fiber particles. These particles are reused in juice, and the obtained juice is not only rich in dietary fiber, but also can significantly promote the proliferation of lactic acid bacteria in in vitro fermentation experiments. The juice of the present invention has the potential effect of promoting intestinal health and enhancing immunity.

[0015] The present invention can extract dietary fiber particles from pomace by coupling alkali treatment and high-pressure microfluidization homogenization technology. These particles are not only rich in various nutrients, but also can significantly promote the proliferation of lactic acid bacteria in in vitro fermentation experiments. The health effect is increased. The research and development of this technology not only helps to increase the added value of the juice industry, but also brings more healthy choices to consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 A flow chart for preparing compound juices enriched with dietary fiber particles; DETAILED DESCRIPTION

[0017] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] Example 1: Comparative Example

[0019] Select ripe tamarind, wash it, take out the pulp and mix it with water in a ratio of 1:10, perform pulping, separate it through a sieve to obtain coarse pomace and juice, then wash the coarse pomace with sterile water for 3 times to obtain untreated pomace fiber, mix it with tamarind juice and perform homogenization to obtain tamarind fiber juice, wherein the untreated pomace fiber content is 1%.

[0020] Select 3 healthy volunteers, collect 5g of feces into a sterilized centrifuge tube, add 50mL 10% saline solution, mix, stir evenly and centrifuge (500r / min, 4°C, 5min) to take 40mL of fecal bacterial suspension, add 10mL of tamarind fiber juice, put it into an anaerobic bottle, seal it with kraft paper and start fermentation in a 37°C anaerobic incubator for 20h. After the fermentation is completed, take 2mL of sample, centrifuge (9000r / min, 4°C, 10min) and collect the supernatant, apply the supernatant to MRS agar medium plate by gradient dilution method, and calculate the number of lactic acid bacteria colonies.

[0021] The results showed that the lactic acid bacteria content in the untreated tamarind pomace fiber in vitro fermentation group was 2.55×10 5 CFU / mL.

[0022] Example 2: Preparation of tamarind fiber juice by alkali treatment of tamarind pomace fiber and high-pressure microfluidization homogenization coupling treatment

[0023] Step 1, selecting mature tamarind, washing the pulp, mixing it with water in a ratio of 1:10, beating it, separating it through a sieve to obtain coarse pomace and juice, and then washing the coarse pomace with sterile water for 3 times to obtain untreated pomace fiber;

[0024] Step 2, the pomace fiber was mixed with 0.1 mol / L NaOH solution at a solid-liquid ratio of 1:10 (m / v), and then ultrasonically treated at 30° C. for 30 minutes at an ultrasonic power of 350 W;

[0025] Step 3, neutralizing the alkali-treated pomace fiber slurry to a pH of 7, and then subjecting it to high-pressure microfluidization homogenization at a homogenization pressure of 15000 psi to obtain nano-grade dietary fiber;

[0026] Step 4, collecting the homogenized nanofiber particles by centrifugation, washing them with water, and drying them in a fluidized bed for later use;

[0027] Step 5: Add the nanofiber particles to the tamarind juice in an amount of 0.1% (m / v) and then homogenize the mixture to obtain tamarind fiber juice.

[0028] Select 3 healthy volunteers, collect 5g of feces into a sterilized centrifuge tube, add 50mL 10% saline solution, mix, stir evenly and centrifuge (500r / min, 4°C, 5min) to take 40mL of fecal bacterial suspension, add 10mL of tamarind fiber juice, put it into an anaerobic bottle, seal it with kraft paper and start fermentation in a 37°C anaerobic incubator for 20h. After the fermentation is completed, take 2mL of sample, centrifuge (9000r / min, 4°C, 10min) and collect the supernatant, apply the supernatant to MRS agar medium plate by gradient dilution method, and calculate the number of lactic acid bacteria colonies.

[0029] The results showed that in this example, the lactic acid bacteria content in the in vitro fermentation group of tamarind fiber juice was 1.73×10 6 CFU / mL.

[0030] Example 3: Preparation of tamarind fiber juice by alkali treatment of tamarind pomace fiber and high-pressure microfluidization homogenization coupling treatment

[0031] Step 1, selecting mature tamarind, washing the pulp, mixing it with water in a ratio of 1:10, beating it, separating it through a sieve to obtain coarse pomace and juice, and then washing the coarse pomace with sterile water for 3 times to obtain untreated pomace fiber;

[0032] Step 2, the pomace fiber was mixed with 0.3 mol / L NaOH solution at a solid-liquid ratio of 1:10 (m / v), and then ultrasonically treated at 45° C. for 60 minutes at an ultrasonic power of 350 W;

[0033] Step 3, neutralizing the alkali-treated pomace fiber slurry to a pH of 7, and then subjecting it to high-pressure microfluidization homogenization at a homogenization pressure of 22,000 psi to obtain nano-grade dietary fiber;

[0034] Step 4, collecting the homogenized nanofiber particles by centrifugation, washing them with water, and drying them in a fluidized bed for later use;

[0035] Step 5: Add the nanofiber particles in an amount of 1% (m / v) to the tamarind juice and then homogenize the mixture to obtain tamarind fiber juice.

[0036] Select 3 healthy volunteers, collect 5g of feces into a sterilized centrifuge tube, add 50mL 10% saline solution, mix, stir evenly and centrifuge (500r / min, 4°C, 5min) to take 40mL of fecal bacterial suspension, add 10mL of tamarind fiber juice, put it into an anaerobic bottle, seal it with kraft paper and start fermentation in a 37°C anaerobic incubator for 20h. After the fermentation is completed, take 2mL of sample, centrifuge (9000r / min, 4°C, 10min) and collect the supernatant, apply the supernatant to MRS agar medium plate by gradient dilution method, and calculate the number of lactic acid bacteria colonies.

[0037] The results showed that in this example, the lactic acid bacteria content in the in vitro fermentation group of tamarind fiber juice was 5.48×10 7 CFU / mL.

[0038] Example 4: Preparation of tamarind fiber juice by alkali treatment of tamarind pomace fiber and high-pressure microfluidization homogenization coupling treatment

[0039] Step 1, selecting mature tamarind, washing the pulp, mixing it with water in a ratio of 1:10, beating it, separating it through a sieve to obtain coarse pomace and juice, and then washing the coarse pomace with sterile water for 3 times to obtain untreated pomace fiber;

[0040] Step 2, the pomace fiber was mixed with 0.6 mol / L NaOH solution at a solid-liquid ratio of 1:10 (m / v), and then ultrasonically treated at 60° C. for 90 minutes at an ultrasonic power of 350 W;

[0041] Step 3, neutralizing the alkali-treated pomace fiber slurry to a pH of 7, and then subjecting it to high-pressure microfluidization homogenization at a homogenization pressure of 25,000 psi to obtain nano-grade dietary fiber;

[0042] Step 4, collecting the homogenized nanofiber particles by centrifugation, washing them with water, and drying them in a fluidized bed for later use;

[0043] Step 5: Add the nanofiber particles to the tamarind juice in an amount of 3% (m / v) and then homogenize the mixture to obtain tamarind fiber juice.

[0044] Select 3 healthy volunteers, collect 5g of feces into a sterilized centrifuge tube, add 50mL 10% saline solution, mix, stir evenly and centrifuge (500r / min, 4°C, 5min) to take 40mL of fecal bacterial suspension, add 10mL of tamarind fiber juice, put it into an anaerobic bottle, seal it with kraft paper and start fermentation in a 37°C anaerobic incubator for 20h. After the fermentation is completed, take 2mL of sample, centrifuge (9000r / min, 4°C, 10min) and collect the supernatant, apply the supernatant to MRS agar medium plate by gradient dilution method, and calculate the number of lactic acid bacteria colonies.

[0045] The results showed that in this example, the lactic acid bacteria content in the in vitro fermentation group of tamarind fiber juice was 1.12×10 7 CFU / mL.

[0046] Example 5: Preparation of roxburghii fiber juice by alkali treatment of roxburghii pomace fiber and high-pressure microfluidization homogenization coupling treatment

[0047] Step 1, select mature roxburghii, wash and mix the pulp with water in a ratio of 1:10, perform pulping, separate through a sieve to obtain coarse pomace and juice, and then wash the coarse pomace with sterile water for 3 times to obtain untreated pomace fiber;

[0048] Step 2, the pomace fiber was mixed with 0.3 mol / L NaOH solution at a solid-liquid ratio of 1:10 (m / v), and then ultrasonically treated at 45° C. for 60 minutes at an ultrasonic power of 350 W;

[0049] Step 3, neutralizing the alkali-treated pomace fiber slurry to a pH of 7, and then subjecting it to high-pressure microfluidization homogenization at a homogenization pressure of 22,000 psi to obtain nano-grade dietary fiber;

[0050] Step 4, collecting the homogenized nanofiber particles by centrifugation, washing them with water, and drying them in a fluidized bed for later use;

[0051] Step 5: adding the nanofiber particles in an amount of 1% (m / v) to the roxburghii juice and then homogenizing the mixture to obtain the roxburghii fiber juice.

[0052] Three healthy volunteers were selected, 5g of feces were collected and placed in a sterilized centrifuge tube, 50mL of 10% saline was added, mixed, stirred evenly and centrifuged (500r / min, 4°C, 5min) to take 40mL of fecal bacterial suspension, 10mL of roxburghii fiber juice was added, put into an anaerobic bottle, sealed with kraft paper and placed in a 37°C anaerobic incubator to start fermentation for 20h. After the fermentation was completed, 2mL of the sample was taken, and the supernatant was collected after centrifugation (9000r / min, 4°C, 10min), and the supernatant was coated on an MRS agar plate using a gradient dilution method to calculate the number of lactic acid bacteria colonies.

[0053] The results showed that in this embodiment, the lactic acid bacteria content in the in vitro fermentation group of the roxburghii fiber juice was 5.15×10 7 CFU / mL.

[0054] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a fruit juice rich in dietary fiber particles, characterized in that: The specific steps include: (1) Selecting fiber-rich fruits, beating them to separate juice and pomace; (2) treating the pomace by coupling alkali treatment and high-pressure microfluidization homogenization technology to prepare dietary fiber particles; (3) Reusing the dietary fiber particles in the fruit juice to obtain a fruit juice rich in dietary fiber particles.

2. The method for preparing a fruit juice rich in dietary fiber particles according to claim 1, characterized in that: The fruit containing pomace in step (1) is mainly single fruit or a combination of fruit such as tamarind, roxburgh, orange, apple, etc.

3. The method for preparing a fruit juice rich in dietary fiber particles according to claim 1, characterized in that: The pomace fiber alkali treatment step in step (2) comprises mixing the pomace fiber with 0.1-0.6 mol / L NaOH solution at a solid-liquid ratio of 1:10 (m / v), and then ultrasonically treating the pomace fiber at 30-60° C. for 30-90 minutes at an ultrasonic power of 350W.

4. The method for preparing a fruit juice rich in dietary fiber particles according to claim 1, characterized in that: The pomace fiber high-pressure microfluidization homogenization step in step (2) comprises neutralizing the alkali-treated pomace fiber slurry to a pH of 7, and then subjecting it to high-pressure microfluidization homogenization at a homogenization pressure of 15,000-25,000 psi to obtain nano-scale dietary fiber, collecting the homogenized nanofiber particles by centrifugation, washing them with water, and then drying them in a fluidized bed for later use.

5. The method for preparing a fruit juice rich in dietary fiber particles according to claim 1, characterized in that: The dietary fiber content of the fruit juice rich in dietary fiber particles in step (3) is 0.1-3% (w / v).

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