Gorgon fruit popcorn capable of improving taste and preparation method of gorgon fruit popcorn

Abstract

The invention relates to the technical field of medicinal and edible products, in particular to gordon euryale seed popcorn with improved taste and a preparation method thereof. The preparation method of the gordon euryale seed popcorn comprises the following steps: taking gordon euryale seeds, peeling the gordon euryale seeds, and drying the gordon euryale seeds in the sun to obtain pretreated gordon euryale seeds for later use; crushing and extracting dried rhizoma polygonati, mulberries, Chinese wolfberry fruits and prepared rehmannia roots to obtain an extracting solution for later use; processing the pretreated gordon euryale seeds until the gordon euryale seeds are popcorn to obtain Spraying the extracting solution to the surface of the popcorn, and drying to obtain the gordon euryale seed popcorn with improved taste. The gordon euryale seed popcorn provided by the invention has a dietary therapy effect, meanwhile, extracts of the rhizoma polygonati, the mulberries, the Chinese wolfberry fruits and the prepared rehmannia roots are added, so that the taste of the popcorn is enhanced, the digestion aiding function is achieved, the eating experience of the popcorn is enhanced, and the popcorn has the health-care effects of the gordon euryale seeds, the rhizoma polygonati, the mulberries, the Chinese wolfberry fruits and the prepared rehmannia roots.

Description

Technical Field

[0001] The invention relates to the technical field of medicine and food homologous products, and in particular to a kind of Euryale ferox flower with improved taste and a preparation method thereof. Background Art

[0002] In traditional Chinese medicine theory, the origin of medicine and food is closely related to the "four properties and five flavors" (the cold, hot, warm, and cool properties of food and the five flavors of sour, bitter, sweet, pungent, and salty). By properly matching the properties and flavors of food, the balance of yin and yang in the human body can be reconciled to achieve the purpose of health care.

[0003] Modern scientific research has also confirmed to some extent the health and therapeutic effects of medicinal and edible substances. For example, the antioxidants, vitamins, and minerals in certain foods are beneficial to human health and can prevent a variety of diseases.

[0004] Foods that can be used as both medicine and food can help prevent a variety of diseases because of their specific medicinal properties. For example, foods rich in antioxidants can reduce free radical damage, thereby reducing the risk of certain cancers and cardiovascular diseases. In addition, certain foods that can be used as medicine and food can be used as auxiliary treatments to help relieve symptoms or speed up recovery. By properly consuming foods that can be used as medicine and food, people's quality of life can be improved. For example, foods rich in fiber can help maintain intestinal health, while foods rich in omega-3 fatty acids can help improve cardiovascular health.

[0005] Medicine and food have the same origin, which provides a natural therapy that usually has a lower risk of side effects than drug treatment. This allows people to maintain their health by adjusting their diet in their daily lives. In addition, medicine and food have the same origin, which is an important part of Chinese traditional culture and reflects the Chinese nation's deep understanding of nature and health.

[0006] Gorgon fruit is the dried mature seed kernel of Gorgon euryale, a plant of the genus Gorgon in the Nymphaeaceae family. It tastes sweet and astringent, is neutral in nature, and enters the spleen and kidney meridians. It has the effects of nourishing the kidney and consolidating essence, tonifying the spleen and stopping diarrhea, removing dampness and stopping leukorrhea. It is a traditional medicine and food item. Gorgon fruit kernel is mainly composed of carbohydrates, and is rich in protein, vitamins, amino acids and other nutrients. Its health function factors include lignans, cerebrosides, tocopherols, flavonoids, cyclopeptides, polyphenols, sterols, lipids and alkanes.

[0007] Gorgon fruit can be derived into different types of products due to its excellent health and edible effects; however, there is basically no relevant research on the product of Gorgon fruit popcorn dosage form. Therefore, providing a Gorgon fruit popcorn product with different dosage forms to make up for the shortcomings of Gorgon fruit product dosage forms is a technical problem that needs to be solved at present; at the same time, since Gorgon fruit as the only raw material will bring about the shortcomings of insufficient taste and weak eating experience, it is necessary to further improve the taste and experience of Gorgon fruit popcorn products. Summary of the invention

[0008] In view of the above technical problems, the present invention proposes a technical solution of the present invention, which includes a kind of Gorgon fruit popcorn with improved taste and a preparation method thereof. The Gorgon fruit popcorn provided by the present invention has a therapeutic effect. At the same time, extracts of Polygonatum sibiricum, mulberry, wolfberry and Rehmannia glutinosa are added to enhance the taste and digestion-aiding function of the popcorn, thereby enhancing the eating experience of the popcorn.

[0009] The present invention provides a method for preparing popcorn with improved taste, comprising the following steps:

[0010] Step 1: Take Gorgon fruit, peel it, and dry it in the sun to obtain pre-treated Gorgon fruit for later use;

[0011] Step 2: crush and extract the dried polygonatum, mulberry, wolfberry and rehmannia root to obtain an extract for later use;

[0012] Step 3: Processing the pretreated Euryale ferox until it is cracked to obtain cracked Euryale ferox;

[0013] Step 4: Spray the extract onto the surface of the popcorn, and dry it to obtain the popcorn with improved taste.

[0014] Preferably, in step 3, the preparation is carried out in the form of frying.

[0015] Preferably, in step 3, the temperature of the preparation is 150-200°C

[0016] Preferably, in step 4, the amount of the extract used is 0.2-5% of the amount of the popcorn gorgon.

[0017] Preferably, in step 4, the drying is vacuum drying.

[0018] Preferably, in step 2, polygonatum, mulberry, wolfberry and rehmannia root are measured in parts by mass, and the dosage relationship is: 0.5-2 parts of polygonatum, 0.4-2.5 parts of mulberry, 0.3-3 parts of wolfberry and 0.5-2.2 parts of rehmannia root.

[0019] Preferably, in step 2, the extraction comprises a process of enzymatic hydrolysis, fermentation and ultrafiltration.

[0020] Preferably, the enzymatic hydrolysis comprises the step of enzymatic hydrolysis using ficin and bromelain.

[0021] Preferably, the fermentation comprises the step of fermenting using Lactobacillus plantarum CI CC 22192 and Lactobacillus delbrueckii subsp. bulgaricus CI CC 6101.

[0022] Preferably, the ultrafiltration comprises the step of ultrafiltration using an ultrafiltration membrane with a molecular weight cut-off lower than 3 KDa.

[0023] Preferably, step 2 comprises the following steps:

[0024] Step S1: according to the mass parts of the dry raw materials, 0.5-2 parts of polygonatum, 0.4-2.5 parts of mulberry, 0.3-3 parts of wolfberry and 0.5-2.2 parts of rehmannia root are weighed, mixed and crushed to obtain a mixed powder;

[0025] Step S2: adding water in an amount of 10-30 times the mass of the mixed powder to the mixed powder to obtain a feed solution, and then adding ficin and bromelain, performing enzymolysis at 40-60° C. for 2-7 hours, inactivating the enzymes, and obtaining an enzymolysis product;

[0026] Wherein, the dosage of ficin and bromelain in the feed solution is 400-800u / g and 500-950u / g respectively;

[0027] Step S3: adding glucose to the fermentation product, sterilizing, and obtaining an intermediate product; then adding fermentation bacteria, fermenting at 25-40° C. for 50-85 hours, and sterilizing to obtain a fermentation product;

[0028] The mass ratio of glucose in the intermediate product is 1-5%; the fermentation bacteria are Lactobacillus plantarum CI CC22192 and Lactobacillus delbrueckii subspecies bulgaricus CI CC 6101 in a quantitative ratio of 1:1.5-3.3, and the amount of the fermentation bacteria in the intermediate product is (1.0-4.8)×10 9 cfu / g;

[0029] Step 4: The fermentation product is filtered through a membrane to obtain a filtrate, and the filtrate is ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff lower than 3KDa. The ultrafiltrate is concentrated to 0.15-0.3 times the mass of the ultrafiltrate to obtain the extract for later use.

[0030] The present invention also provides the fried gorgon fruit with improved taste prepared according to the preparation method.

[0031] Beneficial effects achieved by the present invention:

[0032] The popcorn of Euryale ferox provided by the present invention has a therapeutic effect, and the extracts of polygonatum, mulberry, wolfberry and rehmannia root are added at the same time, which enhances the taste and digestion function of the popcorn and enhances the edible experience of the popcorn. The present invention uses Euryale ferox as the raw material for popcorn and sprays the extract obtained by extracting polygonatum, mulberry, wolfberry and rehmannia root, which has the health care efficacy and edible effect of Euryale ferox, polygonatum, mulberry, wolfberry and rehmannia root; the starch in Euryale ferox is gelatinized after being processed and fried, so that the Euryale ferox presents a popcorn state.

[0033] The extract prepared by the invention has excellent free radical oxidation resistance and digestion-aiding effects, can effectively give the fried gorgon fruit an anti-aging effect on the human body, and can effectively promote digestion while giving a sense of fullness.

[0034] The fried gorgon fruit prepared by the invention is crispy, moderately sweet and sour, presents a uniform spherical shape, has a strong aroma, and has a good edible effect and experience.

[0035] The extract prepared by enzymolysis, fermentation and ultrafiltration of polygonatum, mulberry, wolfberry and rehmannia root has good free radical scavenging and digestion promoting effects, and its free radical oxidation resistance reaches 75.13%, and its flavonoid release amount reaches 372.5mg / 100g.

[0036] The combination of mulberry and polygonatum in the extract of the present invention can effectively enhance the free radical scavenging and digestion promoting effects of the extract; the reason may be that the combination of the two makes the active factors richer, which can promote and complement each other to enhance the effect of the extract, and can enhance the use effect of the Euryale ferox flower.

[0037] The extract of the present invention adopts the combined enzymolysis of ficin and bromelain, which can improve the effect of the extract to a certain extent, so that the free radical scavenging and digestion-aiding components in the extract are more active, and the fried gorgon fruit has a better effect.

[0038] The present invention adopts a fermentation process to significantly improve the free radical scavenging and digestion-aiding effects of the extract. In particular, when plant lactobacillus plantarum CI CC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CI CC 6101 are used for joint fermentation, the effect is better, and the two synergistically enhance the efficiency of the extract, giving the excellent effect of popping Euryale ferox. When the ratio of the two fermentation bacteria in the fermented material is 1:1.5-3.3, the obtained extract has a better effect and gives the Euryale ferox a stronger effect of popping.

[0039] The extract prepared by the invention can significantly improve the taste and aroma of the popcorn gorgon fruit, giving the popcorn gorgon fruit an excellent experience effect; and the extract of the spraying material used in the preparation process of the popcorn gorgon fruit can significantly improve the taste and aroma of the popcorn gorgon fruit after fermentation. DETAILED DESCRIPTION

[0040] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0041] Lactobacillus plantarum CI CC 22192 and Lactobacillus delbrueckii subsp. bulgaricus CI CC 6101 were purchased from China Industrial Microbiological Culture Collection Center.

[0042] 1. Preparation of extract

[0043] Extract 1:

[0044] The preparation method is as follows: Step S1: according to the mass parts of the dry raw materials, 1.5 parts of polygonatum, 2 parts of mulberry, 1.1 parts of wolfberry and 1.2 parts of rehmannia root are weighed, mixed, and crushed to a particle size of less than 50 meshes to obtain a mixed powder;

[0045] Step S2: adding water 15 times the mass of the mixed powder to the mixed powder to obtain a feed solution, then adding ficin and bromelain, keeping warm at 55° C. and stirring at 60 rpm for enzymolysis for 4.8 hours, inactivating the enzyme, and obtaining an enzymolysis product;

[0046] Wherein, the dosage of ficin and bromelain in the feed solution is 600u / g and 600u / g respectively;

[0047] Step S3: adding glucose to the fermentation product, sterilizing, and obtaining an intermediate product; then adding fermentation bacteria, fermenting at 37.5° C. for 72 hours, and sterilizing to obtain a fermentation product;

[0048] The mass ratio of glucose in the intermediate product is 3.72%; the fermentation bacteria are Lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CI CC 6101 in a quantitative ratio of 1:2.5, and the amount of the fermentation bacteria in the intermediate product is 3.50×10 9 cfu / g;

[0049] Step 4: The fermentation product is filtered through a filter membrane with a pore size of 1 micron to obtain a filtrate, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 2.5 KDa. The ultrafiltrate is concentrated under reduced pressure at 50° C. to 0.22 times the mass of the ultrafiltrate to obtain extract 1.

[0050] Extract 2:

[0051] The preparation method is as follows: Step S1: according to the mass parts of the dry raw materials, 2 parts of polygonatum, 1.5 parts of mulberry, 1.3 parts of wolfberry and 1 part of rehmannia root are weighed, mixed, and crushed to a particle size of less than 50 meshes to obtain a mixed powder;

[0052] Step S2: adding water 15 times the mass of the mixed powder to the mixed powder to obtain a feed solution, then adding ficin and bromelain, keeping warm at 50° C. and stirring at 60 rpm for enzymolysis for 5 hours, inactivating the enzyme, and obtaining an enzymolysis product;

[0053] Wherein, the dosage of ficin and bromelain in the feed solution is 500u / g and 750u / g respectively;

[0054] Step S3: adding glucose to the fermentation product, sterilizing, and obtaining an intermediate product; then adding fermentation bacteria, fermenting at 35° C. for 80 hours, and sterilizing to obtain a fermentation product;

[0055] The mass ratio of glucose in the intermediate product is 3.5%; the fermentation bacteria are Lactobacillus plantarum CI CC22192 and Lactobacillus delbrueckii subspecies bulgaricus CI CC 6101 in a quantitative ratio of 1:3.2, and the amount of the fermentation bacteria in the intermediate product is 3.15×10 9 cfu / g;

[0056] Step 4: The fermentation product is filtered through a filter membrane with a pore size of 1 micron to obtain a filtrate, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 2.5 KDa. The ultrafiltrate is concentrated under reduced pressure at 50° C. to 0.22 times the mass of the ultrafiltrate to obtain extract 2.

[0057] Extract 3:

[0058] Step S1: According to the mass parts of the dry raw materials, 3.5 parts of polygonatum, 1.1 parts of wolfberry and 1.2 parts of rehmannia root are weighed, mixed, and crushed to a particle size of less than 50 mesh to obtain a mixed powder; the rest is the same as that of extract 1.

[0059] Extract 4:

[0060] Step S1: According to the mass parts of the dry raw materials, 3.5 parts of mulberries, 1.1 parts of wolfberries and 1.2 parts of Rehmannia glutinosa were weighed, mixed, and crushed to a particle size of less than 50 meshes to obtain a mixed powder; the rest was the same as that of the extract 1.

[0061] Extract 5:

[0062] Step S2: adding water 15 times the mass of the mixed powder to the mixed powder to obtain a feed solution, then adding ficin, keeping warm at 55° C. and stirring at 60 rpm for enzymolysis for 4.8 hours, inactivating the enzyme, and obtaining an enzymolysis product; wherein the amount of ficin in the feed solution is 1200 u / g; and the rest is the same as that of the extract 1.

[0063] Extract 6:

[0064] Step S2: adding water 15 times the mass of the mixed powder to the mixed powder to obtain a feed liquid, then adding bromelain, keeping warm at 55° C. and stirring at 60 rpm for enzymolysis for 4.8 hours, inactivating the enzyme, and obtaining an enzymolysis product; wherein the amount of bromelain in the feed liquid is 1200 u / g; and the rest is the same as that of the extract 1.

[0065] Extract 7:

[0066] Step S3: adding glucose to the fermentation product and sterilizing to obtain an intermediate product; then, placing at 37.5° C. for 72 hours and sterilizing to obtain a product; the rest is the same as that of the extract 1.

[0067] Extract 8:

[0068] Step S3: adding glucose to the fermentation product and sterilizing to obtain an intermediate product; then adding fermentation bacteria, fermenting at 37.5°C for 72 hours, and sterilizing to obtain a fermentation product; wherein the mass ratio of glucose in the intermediate product is 3.72%; the fermentation bacteria is Bacillus plantarum CI CC 22192, and the amount of the fermentation bacteria in the intermediate product is 3.50×10 9 cfu / g; others were the same as those of extract 1.

[0069] Extract 9:

[0070] Step S3: adding glucose to the fermentation product and sterilizing to obtain an intermediate product; then adding fermentation bacteria, fermenting at 37.5°C for 72 hours, and sterilizing to obtain a fermentation product; wherein the mass ratio of glucose in the intermediate product is 3.72%; the fermentation bacteria is Lactobacillus delbrueckii subspecies bulgaricus CI CC 6101, and the amount of the fermentation bacteria in the intermediate product is 3.50×10 9 cfu / g; others were the same as those of extract 1.

[0071] Extract 10:

[0072] Step S3: adding glucose to the fermentation product and sterilizing to obtain an intermediate product; then adding fermentation bacteria, fermenting at 37.5°C for 72 hours, and sterilizing to obtain a fermentation product; wherein the mass ratio of glucose in the intermediate product is 3.72%; the fermentation bacteria are Lactobacillus plantarum CI CC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CI CC 6101 in a quantitative ratio of 1:0.5, and the amount of the fermentation bacteria in the intermediate product is 3.50×10 9 cfu / g; others were the same as those of extract 1.

[0073] Extract 11:

[0074] Step S3: adding glucose to the fermentation product and sterilizing to obtain an intermediate product; then adding fermentation bacteria, fermenting at 37.5°C for 72 hours, and sterilizing to obtain a fermentation product; wherein the mass ratio of glucose in the intermediate product is 3.72%; the fermentation bacteria are Lactobacillus plantarum CI CC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CI CC 6101 in a quantitative ratio of 1:6, and the amount of the fermentation bacteria in the intermediate product is 3.50×10 9 cfu / g; others were the same as those of extract 1.

[0075] 2. Extract performance test

[0076] (1) Test of resistance to free radical oxidation: The extracts 1-11 were diluted with deionized water to a concentration of 10 wt % to obtain samples 1-11 named in sequence. DPPH was diluted with 75% ethanol solution to obtain a DPPH concentration of 2.5×10 -4 mol / LDPPH solution. Stir 4mL DPPH solution with 1mL 75% ethanol solution, keep away from light for 30min, and measure the absorbance of the solution at 515nm, which is recorded as A0. Stir 4mL 75% ethanol solution with 1mL sample evenly, keep away from light for 30min, and measure the absorbance A1 of the solution at 515nm. Stir 4mL DPPH solution with 1mL sample evenly, keep away from light for 30min, and measure the absorbance A2 of the solution at 515nm. Calculate the ability of different samples to resist free radical oxidation (%) = (1-(A2-A1) / A0)*100%. The test results are shown in Table 1.

[0077] Table 1: Test of resistance to free radical oxidation

[0078]

[0079]

[0080] (2) Digestive aid ability test: 8g wheat flour, 100g water and 3.5g extract (the above extracts 1-11) were mixed evenly, placed in a 92°C water bath for 40min, refilled with water to the original volume, adjusted to pH 2, and then added with 1.5mL of simulated gastric juice composed of pepsin and 0.01mol / L hydrochloric acid in a mass volume ratio of 0.2g:5mL. The mixture was protected from light and placed in a 37°C water bath shaker for 1.2h. The mixture was centrifuged at 4°C and 15000rpm for 20min, the supernatant was collected, and acetone was added to remove impurities to obtain a test solution (sample solution). 8g wheat flour and 103.5g water were stirred evenly, placed in a water bath at 92℃ for 40min, water was added to the original volume, the pH was adjusted to 2, and then 1.5mL of simulated gastric juice consisting of pepsin and 0.01mol / L hydrochloric acid in a mass volume ratio of 0.2g:5mL was added. The mixture was protected from light and placed in a shaking water bath at 37℃ for 1.2h; centrifuged at 4℃ and 15000rpm for 20min, the supernatant was taken, and acetone was added to remove impurities to obtain a blank test solution (blank group solution). Then select 1mL of sample solution or blank group solution, mix with an equal volume of 85% ethanol, let stand at 50℃ for 2h, centrifuge at 5000rpm for 12min; take 10mL of supernatant, add 0.7mL of 5% sodium nitrite aqueous solution, stir evenly, let stand for 10min; add 0.7mL of 10% aluminum nitrate aqueous solution, mix, let stand for 10min; add 5mL of 4% sodium hydroxide aqueous solution, and use 85% ethanol to make up to 25mL, let stand at 20℃ for 30min; centrifuge at 5000rpm for 5min, take supernatant, measure absorbance at 510nm, calculate the flavonoid release (mg / 100g) in the digestive juice of different groups and the increase in flavonoid release of different groups compared with the blank group. Among them, the higher the amount of flavonoids released, the stronger the digestion-aiding ability. The test results are shown in Table 2.

[0081] Table 2: Digestive Aid Test

[0082] Serial number Flavonoid release (mg / 100g) Increased amount (mg / 100g) Blank group 304.1 0 Extract 1 372.5 68.4 Extract 2 371.8 67.7 Extract 3 370.6 66.5 Extract 4 369.4 65.3 Extract 5 367.0 62.9 Extract 6 365.2 61.2 Extract 7 350.4 46.3 Extract 8 362.9 58.8 Extract 9 361.3 57.1 Extract 10 369.8 65.7 Extract 11 368.7 64.6

[0083] 3. Preparation of Gorgon Fruit Explosion

[0084] Fried Gorgon Fruit 1:

[0085] Step 1: Take Gorgon fruit, peel it, and dry it in the sun to obtain pre-treated Gorgon fruit for later use;

[0086] Step 2: Use the extract 1 prepared above for later use;

[0087] Step 3: stir-fry the pretreated Euryale ferox at 175° C. until it pops, to obtain popped Euryale ferox;

[0088] Step 4: Spray the extract 1 onto the surface of the popcorn according to 3.5% of the amount of the popcorn gorgon fruit, and vacuum dry at 50° C. and 100 Pa for 2 hours to obtain the popcorn gorgon fruit.

[0089] Gorgon Fruit Explosion 2:

[0090] Step 1: Take Gorgon fruit, peel it, and dry it in the sun to obtain pre-treated Gorgon fruit for later use;

[0091] Step 2: Use the extract 2 prepared above for later use;

[0092] Step 3: stir-fry the pretreated Euryale ferox at 180° C. until it pops, to obtain popped Euryale ferox;

[0093] Step 4: Spray the extract 2 onto the surface of the popcorn according to 3.5% of the amount of the popcorn gorgon fruit, and vacuum dry at 50° C. and 100 Pa for 2.2 hours to obtain the popcorn gorgon fruit.

[0094] Gorgon Fruit Explosion 3:

[0095] Step 1: Take Gorgon fruit, peel it, and dry it in the sun to obtain pre-treated Gorgon fruit for later use;

[0096] Step 2: Use the extract 7 prepared above for later use;

[0097] Step 3: stir-fry the pretreated Euryale ferox at 175° C. until it pops, to obtain popped Euryale ferox;

[0098] Step 4: Spray the extract 7 according to 3.5% of the weight of the popcorn gorgon fruit onto the surface of the popcorn gorgon fruit, and vacuum dry at 50° C. and 100 Pa for 2 hours to obtain the popcorn gorgon fruit.

[0099] Fried Gorgon Fruit 4:

[0100] Step 1: Take Gorgon fruit, peel it, and dry it in the sun to obtain pre-treated Gorgon fruit for later use;

[0101] Step 2: stir-fry the pretreated gorgon fruit at 175° C. until it pops, to obtain popped gorgon fruit.

[0102] 4. Performance test of Gorgon Fruit Popping

[0103] 10 volunteers aged 25-40, 5 males and 5 females, were selected to evaluate the above-mentioned popcorn. The taste, appearance and aroma of the popcorn were scored. The highest score given by a single person for each indicator was 10 points, and then the total score of each indicator was calculated (the maximum total score of 10 people scoring the same indicator of the same product in turn was 100 points). The taste index was scored based on crispness and sweet and sour taste. The better the crispness and the moderate sweet and sour taste, the higher the score. The appearance index was scored based on the uniformity of the popcorn spherical shape. The more uniform the spherical shape and the less broken the phenomenon, the higher the score. The aroma index was scored based on the degree of aroma. The stronger the aroma, the higher the score. The test results are shown in Table 3.

[0104] Table 3: Performance test of popping Euryale ferox

[0105] Serial number Taste (points) Appearance (points) Aroma(points) Gorgon Fruit 1 93 87 91 Gorgon Fruit Explosion 2 94 86 90 Gorgon Fruit Explosion 3 85 86 82 Gorgon Fruit Explosion 4 78 89 77

[0106] According to the test results in the table, the extract prepared by the present invention has excellent effects of resisting free radical oxidation and aiding digestion, can effectively give the fried gorgon fruit an anti-aging effect on the human body, and can effectively promote digestion while giving a sense of fullness.

[0107] The fried gorgon fruit prepared by the invention is crispy, moderately sweet and sour, presents a uniform spherical shape, has a strong aroma, and has a good edible effect and experience.

[0108] According to the test of the extract, the extract prepared by enzymatic hydrolysis, fermentation and ultrafiltration of polygonatum, mulberry, wolfberry and rehmannia root has good free radical scavenging and digestion promoting effects. The free radical oxidation resistance reaches 75.13%, and the flavonoid release amount is promoted to 372.5mg / 100g.

[0109] According to the test results of extracts 1, 3-4, the combination of mulberry and polygonatum can effectively enhance the extract's ability to scavenge free radicals and promote digestion; the reason may be that the combination of the two makes the active factors richer, which can promote and complement each other to enhance the effect of the extract and enhance the effect of the water chestnut popping.

[0110] According to the test results of extracts 1, 5-6, the combined enzymatic hydrolysis of fig protease and bromelain can improve the effect of the extract to a certain extent, making the free radical scavenging and digestion-aiding components in the extract more active, giving the Euryale ferox a better effect.

[0111] According to the test results of extracts 1, 7-11, the present invention can significantly improve the free radical scavenging and digestion-aiding effects of the extract by using a fermentation process. In particular, when plant lactobacillus plantarum CI CC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CI CC 6101 are used for joint fermentation, the effect is better, and the two synergistically enhance the efficiency of the extract and give the excellent effect of popping Euryale ferox. When the ratio of the two fermentation bacteria in the fermented material is 1:1.5-3.3, the obtained extract has a better effect and gives the Euryale ferox a stronger effect of popping.

[0112] According to the test results of Gorgon Fruit Popcorn 1-4, the extract can significantly improve the taste and aroma of Gorgon Fruit Popcorn, giving Gorgon Fruit Popcorn an excellent experience effect; and the extract of the spray material used in the preparation process of Gorgon Fruit Popcorn can significantly improve the taste and aroma of Gorgon Fruit Popcorn after fermentation.

[0113] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing popcorn gorgon fruit with improved taste, characterized in that: The steps include: Step 1: Take Gorgon fruit, peel it, and dry it in the sun to obtain pre-treated Gorgon fruit for later use; Step 2: crush and extract the dried polygonatum, mulberry, wolfberry and rehmannia root to obtain an extract for later use; Step 3: Processing the pretreated Euryale ferox until it is cracked to obtain cracked Euryale ferox; Step 4: Spray the extract onto the surface of the popcorn, and dry it to obtain the popcorn with improved taste.

2. The method for preparing the popcorn with improved taste according to claim 1, characterized in that: In step 3, the preparation is carried out in the form of frying.

3. The method for preparing the popcorn with improved taste according to claim 1, characterized in that: In step 3, the processing temperature is 150-200°C.

4. The method for preparing the popcorn with improved taste according to claim 1, characterized in that: In step 4, the amount of the extract used is 0.2-5% of the amount of the puffed gorgon root.

5. The method for preparing the popcorn with improved taste according to claim 1, characterized in that: In step 4, the drying is vacuum drying.

6. The method for preparing the popcorn with improved taste according to claim 1, characterized in that: In step 2, polygonatum, mulberry, wolfberry and rehmannia root are measured by weight, and the dosage relationship is: 0.5-2 parts of polygonatum, 0.4-2.5 parts of mulberry, 0.3-3 parts of wolfberry and 0.5-2.2 parts of rehmannia root.

7. The method for preparing the popcorn with improved taste according to claim 1, characterized in that: In step 2, the extraction includes processes of enzymatic hydrolysis, fermentation and ultrafiltration.

8. The method for preparing the popcorn with improved taste according to claim 7, characterized in that: The enzymatic hydrolysis includes the steps of enzymatic hydrolysis using ficin and bromelain.

9. The method for preparing the popcorn with improved taste according to claim 7, characterized in that: The fermentation includes the steps of fermenting using Lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subsp. bulgaricus CICC 6101.

10. A fried gorgon fruit with improved taste prepared according to the preparation method according to any one of claims 1 to 9.

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