Pickled bitter gourd leaves with auxiliary hypoglycemic effect and preparation method of pickled bitter gourd leaves

Abstract

The invention relates to a preparation method of bitter gourd leaf pickles with an auxiliary hypoglycemic effect, which comprises the following steps: 1) mixing and pickling fresh smoked plums, table salt and sugar to obtain juice; (2) squeezing the pickled smoked plums, mixing the squeezed smoked plums with juice, and performing fermentation to obtain plum juice; 3) withering the balsam pear leaves; (4) uniformly mixing the withered balsam pear leaves, salt, sugar and plum juice, and fermenting; 5) chopping balsam pear leaves, collecting juice and concentrating the balsam pear leaves; (6) mixing the concentrated residues, edible oil, biological fish sauce, soy sauce sugar alcohol, monosodium glutamate and vitamin E; 7) cooking the mixture, sterilizing and cooling; and 8) storing for more than 7 days at the temperature of more than 30 DEG C, and after-ripening to obtain the finished product. The bitter taste of the balsam pear leaves is reduced through fermentation, blending and after-ripening processes, and blood sugar reducing bioactive components in the balsam pear leaves are reserved to the maximum extent. Meanwhile, due to the addition of the smoked plums, the smoked plums can play a synergistic role in lowering blood sugar of the balsam pear leaves. The produced product is unique in flavor, salty, fresh and delicious, and suitable for diabetics to eat.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to bitter melon leaf pickles with auxiliary blood sugar lowering effect and a preparation method thereof. Background Art

[0002] Bitter melon is a common vegetable, and its fruit is the most commonly edible part. Studies have shown that it has the effects of lowering blood sugar and anti-tumor. In some areas, there is a tradition of using the stems and leaves of Cucurbitaceae plants as dishes, and bitter melon leaves are no exception. However, bitter melon leaves contain more momordicosides and alkaloids. Momordicosides are mainly cucurbitane-type triterpenoid saponins, and alkaloids are mainly quinine. These two types of substances have a significant bitter taste, which affects the edible taste of bitter melon leaves. Therefore, bitter melon leaves generally need to be blanched before consumption to remove water-soluble momordicosides and alkaloids to improve the taste. However, momordicosides are also the main active ingredients of bitter melon for lowering blood sugar. The bitter melon leaves that have been removed from the bitter ingredients also lose their blood sugar lowering functional characteristics. In practice, dextrin embedding, sweetener masking and other means can be used to cover up the bitterness of momordicosides, but the bitter melon products prepared by these technologies can usually only be used as solid beverages or tablet candies.

[0003] The flavor characteristics of vegetables can be changed by pickling. Patent CN102669617A discloses "a method for pickling pumpkin leaves". Although they are both vegetables of the Cucurbitaceae family, this method cannot be used for pickling bitter melon leaves. This is mainly because the content of flavonoids, a natural antibacterial ingredient, in bitter melon leaves reaches 1.616% (dry basis), which is much higher than 0.265% (dry basis) in pumpkin leaves. During the fermentation process, the growth rate of lactic acid bacteria is too slow, which easily breeds corrupt microorganisms and causes fermentation failure. In addition, during the pickling process of pumpkin leaves, 15-20 parts by weight of salt is added to every 100 parts by weight of pumpkin leaves. After pickling, it is necessary to use running water to wash for desalination and dehydrate before seasoning. This process will lead to the loss of blood sugar-lowering bioactive ingredients in bitter melon.

[0004] The hypoglycemic effect of bitter melon saponins is mainly achieved by bitter melon saponins, which are also called momordicines. They can increase the expression of glycogen synthase mRNA, promote the phosphorylation of glycogen synthase kinase protein, and increase the activity of glycogen synthase, thereby restoring the normal secretion of damaged pancreatic β cells and stimulating the synthesis of liver glycogen to lower blood sugar. However, type 2 diabetes has the characteristics of multiple targets and multiple signaling pathways. Stimulating glycogen synthesis alone is not enough to inhibit various pathogenesis and complications, so it can only play an auxiliary role in the treatment of diabetes. Wumei is a food and medicine substance. According to the clinical experience of traditional Chinese medicine "treating thirst from the liver", the Chinese patent medicine Wumei Pill can be used as a basic prescription for the prevention and treatment of diabetes. Studies on Chinese medicine pharmacology show that organic acids in Wumei have a hypoglycemic effect. Amygdalin and ursolic acid in Wumei can relieve the complications of diabetes, but due to their low content, the effect is not significant, so there is no clinical report on the use of Wumei alone to treat diabetes.

[0005] Bitter melon leaves have a long history of consumption among the people of Lingnan and are a safe vegetable resource. However, due to the high bitterness of bitter melon leaves, their deep processing and promotion are limited. By searching the existing technologies at home and abroad, it is found that there is no report on pickling bitter melon leaves to make pickles, and there is no product that can retain its blood sugar-lowering biological activity after pickling. Summary of the invention

[0006] In view of the deficiencies in the above-mentioned background technology, the purpose of the present invention is to provide a bitter melon leaf pickle with auxiliary blood sugar lowering effect and a preparation method thereof, and the present invention adopts the following technical solutions to achieve the above-mentioned advantages:

[0007] The first aspect of the present invention provides a method for preparing bitter melon leaf pickles having an auxiliary blood sugar lowering effect, comprising the following steps:

[0008] 1) Wash fresh black plums, drain the surface water, mix them in a mass ratio of black plums: salt: sugar of 10-30:3-5:1, roll and knead them, put them into a container and seal it, pickle them at 15-20℃ for 7-14 days, and stop pickling when the black plum flesh becomes soft, the skin shrinks, and the juice oozes out;

[0009] In this step, the black plum is the fruit of the deciduous tree plant plum of the Rosaceae family, which has not been roasted on a kang and is the fruit of the same plant as the Chinese medicinal black plum, but the degree of processing is different. The Chinese medicinal black plum generally refers to the dried fruit after low-temperature processing.

[0010] Fresh black plum pulp contains more organic acids, and acid-resistant lactic acid bacteria naturally exist on the skin. The plum juice obtained after fermenting black plums is used as a fermentation promoter for bitter melon leaves, which makes full use of the acid-resistant lactic acid bacteria and can achieve a lower pH than ordinary pickled vegetable fermentation.

[0011] 2) squeezing the pickled black plums at a squeezing rate of 40-60%, combining the squeezed juice with the juice in step 1) and fermenting at 15-35° C. for one day and night to obtain plum juice; or directly pulping the pickled black plums after removing the pits, then combining the black plum pulp with the juice in step 1) and fermenting at 15-35° C. for one day and night, and taking the clear liquid in the middle layer as the plum juice;

[0012] As a fruit of the Rosaceae plant, the core of the black plum contains a large amount of highly toxic cyanide, which needs to be removed by low-temperature baking during the preparation of traditional Chinese medicine. Since the flesh is easily separated from the core after being pickled with sugar and salt, in the present invention, the preparation of plum juice is divided into two steps, step 1) and step 2). The fermentation of step 1) mainly occurs on the surface of the black plum fruit, and before the fermentation of step 2), the black plum core has been removed, which minimizes the residual cyanide in the product.

[0013] 3) Select fresh and intact bitter melon leaves that are free of insects and diseases, wash them briefly to remove dust and impurities on the surface, and leave them to wilt;

[0014] Bitter melon leaves of all sizes can be fermented, but preferably, bitter melon leaves with leaf positions of 5 or above should be used. Bitter melon leaves themselves contain more antibacterial components. Direct low-salt fermentation will easily breed corrupt microorganisms due to the slow growth of lactic acid bacteria, leading to fermentation failure. Using plum juice as a fermentation promoter, the organic acids and lactic acid bacteria in plum juice can reduce the pH value of bitter melon leaves in the early stage of fermentation, inhibit the growth of corrupt microorganisms, increase the lactic acid bacteria load in the early stage of fermentation, and shorten the pickling cycle.

[0015] 4) mixing 100 parts of withered bitter melon leaves, 2-5 parts of salt, 1-10 parts of sugar, and 5-30 parts of plum juice by weight, putting them into a container, and compacting them with a weight; after sealing the container, fermenting them in a dark environment at 5-15° C. for 15-30 days until the pH of the exudate reaches below 3.5, and then terminating the fermentation;

[0016] For the bitter saponin components in bitter melon leaves, their taste is greatly affected by the length, type and branching form of the sugar chain ligand in the molecule, especially the terminal sugar ligand and glycosidic bond determine the taste characteristics of the saponin molecule. However, its physiological activity is mainly affected by the aglycone, and the aglycone itself is tasteless. The use of microbial fermentation method can change the structure of the sugar chain ligand of bitter melon saponin and reduce the bitterness of saponin, but it will not weaken its physiological activity.

[0017] Because low-salt fermentation is used, the rinsing and desalting process is eliminated, and the loss of momordica charantia and momordica saponins during the rinsing process is also avoided.

[0018] Quinine is also one of the main bitter ingredients in bitter melon leaves. As an alkaloid, it is very unstable in acidic solutions. During the stewing and concentration process after fermentation, due to the low pH and long heating process, quinine is completely degraded and the bitterness disappears.

[0019] 5) removing the bitter melon leaves fermented in step 4) and chopping them, collecting the remaining fermented juice and the juice flowing out during the chopping process of the bitter melon leaves, combining them and loading them into a concentration device together with the chopped bitter melon leaves, adding ascorbic acid or isoascorbic acid according to 0.01%-0.5% of the mass of the bitter melon leaves, mixing them evenly and stewing for more than 15 minutes, and then concentrating to remove water until the mass of the residue is equal to the mass of the bitter melon leaves initially added;

[0020] The concentration device in this step can be a dedicated concentration tank or an ordinary pot, as long as it can meet the requirements of stewing and concentration. During stewing, the water generated by evaporation condenses and flows back into the container, and the amount of water in the container remains basically unchanged. Entering the concentration stage, the water generated by evaporation is discharged from the container. During stewing and concentration, uneven heating should be avoided to prevent burning.

[0021] The addition of ascorbic acid or isoascorbic acid before stewing and concentration can protect the greenness and maintain the color of the product.

[0022] 6) taking 100 parts by weight of the residue of step 5), 20-60 parts of edible oil, 0-2 parts of fish sauce, 1-3 parts of soy sauce, 2-3 parts of sugar alcohol, 0.1-0.4 parts of monosodium glutamate, and 0.1-0.3 parts of vitamin E, mixing evenly and adding alkali to adjust the pH of the mixture to be between 4.3 and 4.5;

[0023] The edible oil in this step can be preheated or used directly before use, depending on the preference for the flavor of the product. The absorption of the cucurbitane triterpenoids in bitter melon leaves requires the participation of fat. The addition of edible oil during product preparation helps to improve the absorption rate of active ingredients.

[0024] When the product is prepared, in addition to using sugar alcohol to mask the bitterness, edible oil is also added. The presence of edible oil can interfere with the combination of saponins and bitter taste buds when consumed, further reducing the bitterness.

[0025] Carbohydrates are an important flavor component in pickled vegetables. Sugar is added to this product during the fermentation process, but after the fermentation is completed, the sugar is almost exhausted. The use of a sugar alcohol combination during the preparation will not affect blood sugar itself.

[0026] 7) putting the mixture obtained in step 6) into a retort bag or can, degassing, sterilizing in a water bath at 100° C. until the core temperature reaches above 90° C., maintaining for 10-30 minutes, and then cooling;

[0027] 8) Store the sterilized retort bags or cans at a temperature above 30°C for more than 7 days to allow them to mature and become finished products.

[0028] Traditional pickles are usually ripened before sterilization, but the present invention is ripened after sterilization. Due to the high temperature ripening in a low oxygen environment, the pH value of the product can be increased and the bitterness can be reduced, further improving the flavor of the product.

[0029] Furthermore, in step 2), water accounting for 1 / 10 of the amount of black plums used in step 1) is added during squeezing to increase the juice yield; squeezing rate = amount of residue after squeezing / amount of squeezed items before squeezing × 100%.

[0030] Furthermore, in step 3), the leaves are withered by sun exposure or shade drying in a ventilated place, and the standard of withering is that the weight of the leaves decreases to less than 80% of the fresh weight.

[0031] Furthermore, in step 4), the sugar is selected from glucose, lactose, sucrose or a combination of more than one thereof.

[0032] Furthermore, in step 5), ascorbic acid can be replaced by sodium salt or calcium salt of ascorbic acid, and isoascorbic acid can be D-isoascorbic acid and its sodium salt.

[0033] Furthermore, in step 6), the edible oil is selected from vegetable oil with an unsaturated fatty acid content exceeding 80%; the sugar alcohol is selected from one or a combination of more than one of lactitol, maltitol, erythritol, and sorbitol; and the alkali is selected from sodium hydroxide, potassium hydroxide, calcium hydroxide or its carbonates, or bicarbonates.

[0034] Furthermore, in step 8), the storage at a temperature above 30°C for more than 7 days does not require that the temperature be above 30°C for 7 consecutive days, as long as the storage at a temperature above 30°C is more than 7 days in total.

[0035] The second aspect of the present invention provides bitter melon leaf pickles having auxiliary blood sugar lowering effect prepared by any of the above methods.

[0036] Animal experiments have shown that pickled bitter melon leaves can significantly reduce high blood sugar indicators such as fasting blood sugar and glycated serum protein in mice fed a high-sugar diet. There is also a certain degree of improvement in indicators such as serum cholesterol, triglycerides, low-density lipoprotein, and high-density lipoprotein, but it is not as obvious as blood sugar indicators.

[0037] The invention uses the plum juice obtained by pickling black plums to control the initial pH value of fermentation and provide fermentation strains, thereby shortening the pickling period and preventing the growth of miscellaneous bacteria. The bitterness of the bitter melon leaves is reduced through fermentation, blending and post-ripening processes, and the blood sugar-lowering bioactive components therein are retained to the greatest extent. At the same time, due to the addition of black plums, the bitter melon leaves can also play a synergistic effect on lowering blood sugar. The produced product has a unique flavor, is salty and fresh, and is delicious, and is suitable for diabetic patients. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1-2 This is a physical picture of the product obtained in Example 1;

[0039] Figure 3 This is a physical picture of the product obtained in Example 2. DETAILED DESCRIPTION

[0040] The present invention is further described below in conjunction with specific embodiments to facilitate a better understanding of the present technical solution.

[0041] Example 1

[0042] Step 1:

[0043] Wash fresh black plums and drain the surface water. Pour them into a stainless steel basin in a weight ratio of black plums: salt: sugar of 20:4:1, roll and rub until the salt and sugar are evenly distributed on the surface of the black plums, put them into a thickened glass bottle with a lid and seal it, store it in a room with a temperature between 15-20℃, shake the glass bottle gently every 3 days, and continue pickling for two weeks.

[0044] Step 2:

[0045] Use a knife to cut the pickled black plums, squeeze out the cores, and blend the peels and pulp with a homogenizer. Then put the black plum pulp back into the glass bottle and leave it at room temperature (20-25℃) for a day and a night. Remove the peels floating on the surface, discard the flocculent sediment on the bottom layer, and take the clear liquid in the middle layer to get plum juice.

[0046] Step 3:

[0047] Select fresh and complete bitter melon leaves that are free of insects and diseases, wash them briefly to remove dust and impurities on the surface, and expose them to the sun until they wilt.

[0048] Step 4:

[0049] Mix 100 parts of withered bitter melon leaves, 3 parts of salt, 8 parts of sugar, and 25 parts of plum juice by weight, put them into a glass bottle with a lid, and press them with a weight until they are completely immersed. After sealing the glass bottle, store it in a refrigerator at 6°C for 30 days. The pH of the fermented juice is about 3 when measured with a wide range test paper.

[0050] Step 5:

[0051] Take out the fermented bitter melon leaves and chop them into small pieces. Combine the remaining fermented juice in the glass bottle and put them into a stew pot. Add 0.5% of the mass of bitter melon leaves as in step 3. Mix well and cover and simmer for 15 minutes. Open the lid, stir constantly and concentrate over low heat to remove moisture until there is no obvious moisture at the bottom of the pot, but moisture can still be squeezed out of the chopped leaves.

[0052] Step 6:

[0053] Put 25 parts of rapeseed oil into a pot and heat until the smoke is significantly reduced. Then add 100 parts of the residue in step 5, 1 part of fish sauce, 1 part of soy sauce, 2 parts of sorbitol, 0.1 part of MSG, and 0.2 part of vitamin E, stir-fry evenly, and add sodium bicarbonate to adjust the pH to above 4.3.

[0054] Step 7:

[0055] The mixture obtained in step 6 was placed in a retort bag, degassed and sealed, sterilized in a water bath at 100°C for 15 minutes, and then cooled.

[0056] Step 8:

[0057] Put the sterilized retort bag into an insulated box, adjust the temperature to 31℃, and store it for 7 days to obtain the finished product. Figure 1-Figure 2 shown.

[0058] Example 2

[0059] Step 1:

[0060] Wash fresh black plums, drain the surface water, and put them into a drum mixer in a weight ratio of 20:4:1 of black plums: salt: sugar. Turn on the drum mixer and roll until the sugar and salt are evenly distributed on the surface of the black plums. Take out the mixture and put it into a plastic drum and seal it. Put it in a constant temperature pickling warehouse, keep the warehouse temperature at 20℃, and pickle for 7 days. On the 3rd and 6th days, turn the plastic drum over and roll it for a week before putting it back.

[0061] Step 2:

[0062] Put the pickled black plums into the press, squeeze until the black plums are completely broken, collect the squeezed juice, control the squeezing intensity, and ensure that the kernels are not broken during the squeezing process. When the amount of juice squeezed reaches 30% of the amount of pickled black plums before squeezing, add 10% of clean water to the pomace and mix well, continue squeezing until the squeezing rate reaches 50%, transfer the squeezed juice to the fermentation tank, and ferment at 32°C for one day and night to obtain plum juice.

[0063] Step 3:

[0064] Select fresh and complete bitter melon leaves that are free of insects and diseases, wash them simply to remove dust and impurities on the surface, and spread them out in a well-ventilated warehouse until they wilt.

[0065] Step 4:

[0066] 100 parts of withered bitter melon leaves, 5 parts of salt, 3 parts of sugar and 10 parts of plum juice are mixed evenly by weight, put into a plastic drum and compacted with a weight. After the plastic drum is sealed, ferment in a warehouse at 15°C. After 15 days, the exudate is taken every 3 days to measure the pH value with a pH meter. When the pH of the exudate reaches below 3.5, the fermentation is terminated.

[0067] Step 5:

[0068] The fermented bitter melon leaves are removed and chopped, and the remaining fermented juice in the plastic barrel is combined and put into a concentration tank, and ascorbic acid is added at a rate of 0.02% of the mass of the bitter melon leaves. After mixing evenly, heating is turned on, reflux for 20 minutes, and then concentration is started to remove water until the mass of the residue is equal to the mass of the bitter melon leaves initially added.

[0069] Step 6:

[0070] Take 100 parts of the residue in step 5 and transfer them into a stuffing mixer, add 40 parts of cooking oil, 0.5 parts of fish sauce, 1 part of soy sauce, 3 parts of erythritol, 0.2 parts of monosodium glutamate, and 0.3 parts of vitamin E, mix evenly, and add food-grade sodium hydroxide to adjust the pH to 4.4.

[0071] Step 7:

[0072] The mixture obtained in step 6 was placed into a glass bottle with a screw cap, sealed with a vacuum capping machine, sterilized in a water bath at 100°C for 20 min, and then cooled.

[0073] Step 8:

[0074] The sterilized glass cans are put into the warehouse and the temperature is adjusted to 35℃. After 7 days of storage, the finished products are ready. Figure 3 shown.

[0075] Test example 1:

[0076] The bitter melon leaf pickles obtained in Example 1 were mixed with purified water at a ratio of 1:2, and crushed with a tissue crusher to obtain bitter melon leaf pickle homogenate; the bitter melon leaf pickles obtained in Example 1 were mixed with 40% glucose syrup at a ratio of 1:2, and crushed with a tissue crusher to obtain bitter melon leaf pickle high-sugar homogenate. Fresh bitter melon leaves were mixed with 40% glucose syrup at a ratio of 1:2, and after crushing, fresh bitter melon leaf glucose syrup was obtained.

[0077] Forty six-week-old male C57 mice (weight 18+2g) were randomly divided into five groups after 7 days of adaptive feeding, with 8 mice in each group, and gavage was performed once in the morning and evening every day. The groups were divided into the following groups: normal diet group, fed with ordinary feed + gavage with 0.9% purified water (15g / kg bw); high-sugar diet group, fed with ordinary feed + gavage with 40% glucose syrup (10g / kg bw) + 0.9% purified water (5g / kg bw); fresh bitter melon leaf high-sugar group, fed with ordinary feed + gavage with fresh bitter melon leaf glucose syrup (15g / kg bw); bitter melon leaf pickle high-sugar group, fed with ordinary feed + gavage with bitter melon leaf pickle high-sugar homogenate (15g / kg bw); bitter melon leaf pickle ordinary group, fed with ordinary feed + gavage with bitter melon leaf pickle homogenate (15g / kg bw).

[0078] The feeding conditions were room temperature (25±2)℃, relative air humidity 60%~65%, natural light, and mice were free to drink water and eat. After continuous feeding for 4 weeks, the mice were fasted overnight. The next day, blood was collected from the eyeballs and blood samples were placed in a 1.5mL sterile centrifuge tube. The samples were allowed to stand at room temperature for about 30-40 minutes, and then centrifuged at 4500r / min for 10 minutes at 4℃. The serum was carefully separated, and blood glucose, glycosylated serum protein (GSP), TC, TG, HDL, and LDL were measured using an automatic biochemical analyzer. After blood collection, the mice were immediately killed by pulling the neck, and the liver, kidney, spleen, and thymus were quickly taken and weighed, and the corresponding organ indexes were calculated.

[0079] The test results are shown in Tables 1 and 2.

[0080] Table 1: Biochemical indicators

[0081]

[0082] As can be seen from Table 1: the blood glucose, glycosylated serum protein (GSP), TC, TG, and HDL indicators of the bitter melon leaf pickle group were not significantly different from those of the normal diet group. The LDL of the bitter melon leaf pickle group was slightly higher than that of the normal diet group, but the difference was not significant. The blood glucose, GSP and other indicators of the bitter melon leaf pickle high-sugar group were lower than those of the high-sugar diet group and the fresh bitter melon leaf high-sugar group, indicating that the blood glucose-lowering effect of bitter melon leaf pickle is better than that of fresh bitter melon leaf. The blood lipid indicators of the bitter melon leaf pickle high-sugar group were significantly better than those of the high-sugar diet group, but TC was higher than that of the fresh bitter melon leaf high-sugar group, while HDL was lower than that of the fresh bitter melon leaf high-sugar group, indicating that bitter melon leaf pickle has a certain degree of improvement in blood lipids, but because the intake of bitter melon leaf pickles increases fat intake, the improvement effect is not as good as that of fresh bitter melon leaves.

[0083] Table 2: Weight gain and organ index

[0084]

[0085] As can be seen from Table 2: The weight gain of mice eating bitter melon leaf pickles was higher than that of mice in the normal diet group, which was caused by fat intake. Except for body weight, the organ indexes of the bitter melon leaf pickle group were no different from those of the normal diet group, indicating that the intake of bitter melon leaf pickles will not cause organ lesions. The liver index of the high-sugar diet group was significantly higher than that of the normal diet group, but the liver index of the group eating bitter melon leaves or bitter melon leaf pickles was significantly lower than that of the high-sugar diet group, indicating that bitter melon leaves or bitter melon leaf pickles have a certain protective effect on liver damage caused by a high-sugar diet. There was no significant difference in the kidney index, spleen index and thymus index among the groups.

[0086] Combined with the results of biochemical tests, organ index tests, and weight gain measurements of mice, bitter melon leaf pickles are safe and can reduce blood sugar elevation and liver damage caused by a high-sugar diet at appropriate doses. And due to the introduction of black plums, the blood sugar-lowering effect of bitter melon leaf pickles is better than simply eating fresh bitter melon leaves.

[0087] Test Example 2

[0088] 20 volunteers were selected to conduct sensory evaluation on the bitter melon leaf pickles in Example 1. The age distribution and gender distribution of the volunteers are shown in Table 3. The bitter melon leaf pickles were scored from four aspects: color, smell, taste, and overall acceptance. The sensory scoring table was designed as shown in Table 4, and the sensory evaluation scores are shown in Table 5.

[0089] Table 3: Sensory evaluation personnel information table

[0090] Group Number of people male female 10-20 years old 2 1 1 20-40 years old 8 4 4 40-60 years old 6 2 4 60-80 years old 4 2 2

[0091] Table 4: Sensory evaluation table

[0092]

[0093]

[0094] Table 5 Sensory analysis scores

[0095] project Average score Color 21 odor 22 Taste 23 Overall acceptance 22

[0096] From the sensory analysis results, bitter melon leaf pickles can basically maintain the original green color of bitter melon leaves, with a slightly darker color, which can stimulate appetite; in terms of smell, there is a fresh vegetable fragrance and organic sourness produced by fermentation; in terms of taste, the overall taste is salty and fresh, and the bitterness is basically undetectable; in terms of overall acceptance, the tasters are happy to accept it.

[0097] Test example 3:

[0098] In accordance with the requirements of the General Rules for Nutrition Labeling of Prepackaged Foods and the method of GB 5009, the nutritional components of the product obtained in Example 1 were tested. The results are shown in Table 6.

[0099] Table 6: Nutritional composition

[0100] project Per 100g NRV% energy 768kJ 9％ protein 2.6g 4％ Fat 18g 30％ carbohydrate 6.9g 2％ sodium 1745mg 87％ .

Claims

1. A method for preparing bitter melon leaf pickles having an auxiliary blood sugar lowering effect, characterized in that The following steps are involved: 1) Wash fresh black plums, drain the surface water, mix them in a mass ratio of black plums: salt: sugar of 10-30:3-5:1, roll and knead them, put them into a container and seal it, pickle them at 15-20℃ for 7-14 days, and stop pickling when the black plum flesh becomes soft, the skin shrinks, and the juice oozes out; 2) squeezing the pickled black plums at a squeezing rate of 40-60%, combining the squeezed juice with the juice in step 1) and fermenting at 15-35° C. for one day and night to obtain plum juice; or directly pulping the pickled black plums after removing the pits, then combining the black plum pulp with the juice in step 1) and fermenting at 15-35° C. for one day and night, and taking the clear liquid in the middle layer as the plum juice; 3) Select fresh and intact bitter melon leaves that are free of insects and diseases, wash them briefly to remove dust and impurities on the surface, and leave them to wilt; 4) taking 100 parts of withered bitter melon leaves, 2-5 parts of salt, 1-10 parts of sugar, and 5-30 parts of plum juice by weight, mixing them evenly, putting them into a container, and compacting them with a heavy object; after sealing the container, fermenting them in a dark environment at 5-15° C. for 15-30 days, and terminating the fermentation when the pH of the exudate reaches below 3.5; 5) removing the bitter melon leaves fermented in step 4) and chopping them, collecting the remaining fermented juice and the juice flowing out during the chopping process of the bitter melon leaves, combining them and loading them into a concentration device together with the chopped bitter melon leaves, adding ascorbic acid or isoascorbic acid according to 0.01%-0.5% of the mass of the bitter melon leaves, mixing them evenly and stewing for more than 15 minutes, and then concentrating to remove water until the mass of the residue is equal to the mass of the bitter melon leaves initially added; 6) taking 100 parts by weight of the residue of step 5), 20-60 parts of edible oil, 0-2 parts of fish sauce, 1-3 parts of soy sauce, 2-3 parts of sugar alcohol, 0.1-0.4 parts of monosodium glutamate, and 0.1-0.3 parts of vitamin E, mixing evenly and adding alkali to adjust the pH of the mixture to be between 4.3 and 4.5; 7) putting the mixture obtained in step 6) into a retort bag or can, degassing, sterilizing in a water bath at 100° C. until the core temperature reaches above 90° C., maintaining for 10-30 minutes, and then cooling; 8) Store the sterilized retort bags or cans at a temperature above 30°C for more than 7 days to allow them to mature and become finished products.

2. The method for preparing pickled bitter melon leaves having an auxiliary hypoglycemic effect as claimed in claim 1, characterized in that In step 2), 1 / 10 of the amount of black plums used in step 1) is added during squeezing to increase the juice yield; squeezing rate = amount of residue after squeezing / amount of squeezed items before squeezing × 100%.

3. The method for preparing pickled bitter melon leaves having an auxiliary hypoglycemic effect as claimed in claim 1, characterized in that In step 3), the leaves are withered by sun exposure or shade drying in a ventilated place. The standard of withering is that the weight of the leaves decreases to less than 80% of the fresh weight.

4. The method for preparing pickled bitter melon leaves having an auxiliary hypoglycemic effect as claimed in claim 1, characterized in that In step 4), the sugar is selected from glucose, lactose, sucrose or a combination of more than one thereof.

5. The method for preparing pickled bitter melon leaves having an auxiliary hypoglycemic effect as claimed in claim 1, characterized in that In step 5), ascorbic acid can be replaced by sodium salt or calcium salt of ascorbic acid, and isoascorbic acid can be D-isoascorbic acid and its sodium salt.

6. The method for preparing pickled bitter melon leaves having an auxiliary hypoglycemic effect as claimed in claim 1, characterized in that In step 6), the edible oil is selected from vegetable oil with an unsaturated fatty acid content of more than 80%; the sugar alcohol is selected from one or a combination of lactitol, maltitol, erythritol, and sorbitol; and the base is selected from sodium hydroxide, potassium hydroxide, calcium hydroxide or their carbonates, or bicarbonates.

7. The method for preparing pickled bitter melon leaves having an auxiliary hypoglycemic effect as claimed in claim 1, characterized in that In step 8), the temperature is stored at 30° C. or above for more than 7 days, which does not require that the temperature is above 30° C. for 7 consecutive days. It only needs to be stored at 30° C. or above for more than 7 days in total.

8. Pickled bitter melon leaves with auxiliary blood sugar lowering effect prepared by the method according to any one of claims 1 to 7.

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