Powder green prickleyash seasoning oil containing polysaccharide and green plum polyphenol and preparation method of powder green prickleyash seasoning oil

Abstract

The invention relates to the technical field of food processing, in particular to powdery green prickleyash seasoning oil containing polysaccharide and green plum polyphenol and preparation of the powdery green prickleyash seasoning oil. According to the seasoning oil, garlic polysaccharide is extracted by adopting an enzyme method, agaric polysaccharide is extracted by adopting a natural deep-eutectic solvent (NADESs) extraction method, and green plum polyphenol is extracted by adopting an alcohol extraction method, so that the functional characteristics of a product are increased, the seasoning oil has the characteristic of good safety, and a basis is provided for healthy and safe food. Meanwhile, according to the prepared seasoning oil, spray drying is used as a basis, Ultratrax-Turrax and ultrasonic combined homogenization is used, and powder grease is prepared in a coating maltodextrin / Arabic gum nano-emulsion containing garlic polysaccharide, agaric polysaccharide, green plum polyphenol and green prickleyash oil. The high efficiency of the powder green prickleyash seasoning oil in the aspect of physical and chemical stability is improved. The nutritional value is guaranteed, meanwhile, deterioration in transportation and storage is prevented, and the high commercial utilization value is achieved.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to powdered green pepper seasoning oil containing polysaccharide and greengage polyphenol and a preparation method thereof. Background Art

[0002] Powdered fats with added functional ingredients are obtained by making edible oils into stable emulsions and then processing them into powders. The water-in-oil emulsion stabilization process is carried out using ultrasound, homogenization, microfluidization, complex coacervation and oil structure mechanisms. The stable emulsions are then microencapsulated using various wall material combinations and ratios to form stable powdered fats. The wall materials protect the active molecules from the surrounding environment, high temperature and high pressure processing methods. These powders are added to coffee, smoothies, cookies, yogurt, cake mixes and soup mixes to impart functional properties to foods. The main challenges in the production of powdered fats are to form stable emulsions with the right wall-core ratio and to combine the wall materials with the core materials to form powdered fats with longer shelf life.

[0003] Green pepper is a shrub of the genus Zanthoxylum of the Rutaceae family, native to China. Green pepper has a spicy taste and is slightly warm in nature. It has the effects of warming the middle and relieving pain, killing insects and relieving itching, strengthening the stomach, dispelling wind and cold, removing dampness and stopping diarrhea, and promoting blood circulation and menstruation. The mature fruit can be used as a condiment and is one of the main condiments in China. Garlic contains rich chemical components, including polysaccharides, volatile oils, saponin compounds, amino acids, flavonoids, etc. Garlic polysaccharide is the main active ingredient of garlic. It belongs to the fructan of inulin. It has a variety of biological activities, such as lowering blood lipids, lowering blood sugar, probiotic proliferation, anti-oxidation, anti-fatigue and immune regulation. It is a very promising drug and health food. Black fungus is a large edible fungus that is both medicinal and edible. It contains 51-56% dietary fiber, 13-28% polysaccharides, 10-16% protein, 1-3% melanin, 1.1-1.3% polyphenol compounds and about 0.03% flavonoids. In recent years, more and more studies have revealed that polysaccharides are the most important active ingredients in black fungus. Polysaccharides are complex macromolecules composed of multiple monosaccharide molecules connected by glycosidic bonds, which are widely present in microorganisms, animals and plants. Green plums are commonly used as functional health foods and traditional medicines in China. Current studies have shown that green plums contain organic acids, phenols, terpenes, benzoyl, furfural, alkaloids and cyanogenic glycosides. A large number of studies have shown that green plums have anti-diabetic, anti-tumor, liver protection, antibacterial, antipyretic, anti-inflammatory and antioxidant activities. The phenolic content of green plums is relatively high, showing potential anti-inflammatory and antioxidant activities.

[0004] A previously disclosed pepper oil microcapsule and a preparation method thereof, the pepper oil microcapsule comprises the following components in parts by weight: 15-25 parts of a core material, 30-40 parts of a wall material, 25-35 parts of a filler, and 1-5 parts of an antioxidant; wherein the core material comprises pepper essential oil and pepper oleoresin in a mass ratio of (1-3):1; the wall material is composed of gum arabic, linseed gum, and sodium starch octenyl succinate in a mass ratio of (6-8):1:(6-8). However, the pepper oil microcapsule does not contain functional nutritional ingredients, and the embedding rate and pepper essential oil yield are not high enough. Based on this, a product that can make powdered green pepper seasoning oil contain functional nutritional ingredients that can resist oxidation and lower blood sugar, and has high high temperature resistance and storage stability is urgently needed in the industry. Summary of the invention

[0005] In view of the above shortcomings, the present invention provides a method for preparing a powdered green pepper seasoning oil containing polysaccharides and green plum polyphenols. The seasoning oil uses an enzymatic method to extract garlic polysaccharides, auricularia polysaccharides using natural deep eutectic solvents (NADESs), and green plum polyphenols using alcohol extraction to increase the functional properties of the product, has good safety, and prevents deterioration during transportation and storage while ensuring its nutritional value. The present invention is achieved by the following technical means:

[0006] A method for preparing powdered green pepper seasoning oil containing polysaccharides and green plum polyphenols, comprising:

[0007] (1) Garlic polysaccharide extraction: Fresh garlic was sliced, defatted and decolorized, dried, crushed and passed through a 60-mesh sieve, and then extracted by enzyme method, i.e., temperature 48.8°C, distilled water and garlic liquid-to-solid ratio 26:1, pH 4.6, compound enzyme addition amount 2.13% of garlic mass, and crude polysaccharide yield was 25.29±0.81%. Sevage reagent (V chloroform: V n-butanol = 4:1) was then added to the crude polysaccharide solution to remove protein, and garlic polysaccharide was obtained after cellulose column chromatography and Sephadex G-100 gel chromatography; wherein the compound enzyme was a mixture of cellulase with an enzyme activity of 50 U / mg and pectinase with an enzyme activity of 500 U / mg in equal proportions.

[0008] (2) Extraction of black fungus polysaccharide: After washing, drying, crushing and defatting the black fungus fruiting body, pass through a 160-mesh sieve to obtain black fungus powder for later use. Accurately weigh 1.000 g of black fungus powder in a beaker, extract the black fungus polysaccharide using a natural low eutectic solvent (choline chloride / urea) extraction method, centrifuge the extract for 10 min (4000 r / min) after the extraction, and collect the upper layer of black fungus crude polysaccharide solution. The crude polysaccharide solution is concentrated to 1 / 5 to 1 / 4 of the original volume by rotary evaporation, and 4 times the volume of anhydrous ethanol is added and allowed to stand overnight. Transfer the polysaccharide precipitate to a 50 mL centrifuge tube and collect the polysaccharide by centrifugation at 4000 r / min for 10 min. Finally, redissolve it in water and freeze-dry to obtain black fungus polysaccharide.

[0009] (3) Extraction of green plum polyphenols: Fresh green plums are purchased and stored at 4°C. Wash the green plum raw materials, remove the core and crush them, and vacuum freeze-dry them at -55°C for two days. After crushing, pass through a 60-mesh sieve, add 70% ethanol and stir evenly, perform ultrasonic treatment (40min), add pectinase, put it in a water bath for enzymatic hydrolysis (50°C, 1h), then inactivate the enzyme, filter, and centrifuge (4000r / min, 10min). Adjust the pH of the green plum extract to 3, and then transfer it to the X-5 resin column. After the macroporous resin is saturated with adsorption, it is eluted with pure water to remove impurities, and then eluted with 80% ethanol, and the green plum polyphenol eluate is collected. The eluate is concentrated on a rotary evaporator (50°C) until all the ethanol is recovered. The eluted concentrate is freeze-dried into powder, which is green plum polyphenols.

[0010] (4) Preparation of green pepper oil: Wash the fresh pepper raw material to remove impurities, and air-dry to remove surface moisture to obtain a pre-treated raw material; immerse the pre-treated raw material in edible oil heated to 170-200° C., and perform heat preservation extraction to obtain primary extraction oil and pepper oil; centrifuge the pepper oil to obtain centrifugal oil and centrifugal pepper oil; mix the centrifugal oil with the primary extraction oil to obtain primary extraction pepper oil; crush the centrifugal pepper oil to obtain crushed pepper oil; add edible oil heated to 70-90° C. to the crushed pepper oil, raise the temperature to 120-150° C., and perform secondary heat preservation extraction to obtain secondary extraction oil and pepper oil residue; filter the pepper oil residue to obtain filter press crude oil and filter press pepper oil residue; let the filter press crude oil settle to obtain filter press oil; mix the filter press oil with the secondary extraction oil to obtain secondary extraction pepper oil; mix the secondary extraction pepper oil with the primary extraction pepper oil to obtain green pepper oil.

[0011] (5) Preparation of powdered green pepper flavoring oil: An oil-in-water nanoemulsion was prepared by mixing an aqueous phase and an oil phase in the presence of a surfactant. To prepare the aqueous phase, 0.5 g of gum arabic was dissolved in 50 mL of 5 mM phosphate buffer at 50°C. In another container, 1 g of whey protein concentrate (WPC, 10.85% protein, 7.8% ash and 4.4% moisture) was dissolved in 50 mL of 5 mM phosphate buffer. The WPC solution was added to the acacia gum container and mixed with a mechanical stirrer until uniform. To prepare the oil phase, 0.2 g of lecithin, 4 g of SO and 1 g of polyglycerol polyricinoleate (PGPR) were mixed and homogenized at 50°C using an Ultra-Turrax (Model T18 Ultra-Turrax, IKA) at 9000 rpm for 5 min. The oil phase containing garlic polysaccharides, wood ear polysaccharides and green plum polyphenols was then added dropwise to the aqueous phase and vigorously stirred on a magnetic stirrer. Ultrasonic homogenization process After optimizing the spray drying process using the resulting material homogenized with Ultra-Turrax, an additional secondary homogenization step was added before the spray drying stage, using an ultrasonic processor (model VCX 750, Sonics & Materials, Inc.) and maintaining a fixed ultrasonic amplitude of 70%. Finally, powdered green pepper flavoring oil containing polysaccharides and green plum polyphenols was obtained.

[0012] The beneficial effects of the present invention are:

[0013] The powdered green pepper seasoning oil of the invention has functional nutritional ingredients of anti-oxidation and hypoglycemic effect, and is adapted to the current food concept of pursuing healthy nutrition. Moreover, under the proportion and preparation method of the invention, the inclusion compound has high inclusion rate, stable quality, significantly increased solubility in the water phase, high dissolution rate, and is beneficial to improving the bioavailability of the green pepper oil. In addition, the inclusion compound can prevent the oxidation and photodecomposition of zanthoxylum oil, and can significantly improve the stability of the powdered oil. DETAILED DESCRIPTION

[0014] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0015] Example 1

[0016] A method for preparing powdered green pepper seasoning oil containing polysaccharides and green plum polyphenols, comprising:

[0017] (1) Extraction of garlic polysaccharide: Fresh garlic was sliced, defatted and decolorized, dried, crushed and passed through a 60-mesh sieve, and then extracted by enzyme method, i.e., temperature 48.8°C, liquid-to-solid ratio (distilled water: garlic) 26:1, pH 4.6, enzyme addition amount 2.13% (cellulase (enzyme activity 50U / mg) and pectinase (enzyme activity 500U / mg) ratio 1:1), and the crude polysaccharide yield was 25.29%. Sevage reagent (V chloroform: V n-butanol = 4:1) was then added to the crude polysaccharide solution to remove protein, and garlic polysaccharide was obtained after cellulose column chromatography and Sephadex G-100 gel chromatography.

[0018] (2) Extraction of black fungus polysaccharide: After washing, drying, crushing and defatting the black fungus fruiting body, pass through a 160-mesh sieve to obtain black fungus powder for later use. Accurately weigh 1.000 g of black fungus powder in a beaker, extract the black fungus polysaccharide using a natural low eutectic solvent (choline chloride / urea) extraction method, centrifuge the extract for 10 min (4000 r / min) after the extraction, and collect the upper layer of black fungus crude polysaccharide solution. The crude polysaccharide solution is concentrated to 1 / 5 to 1 / 4 of the original volume by rotary evaporation, and 4 times the volume of anhydrous ethanol is added and allowed to stand overnight. Transfer the polysaccharide precipitate to a 50 mL centrifuge tube and collect the polysaccharide by centrifugation at 4000 r / min for 10 min. Finally, redissolve it in water and freeze-dry to obtain black fungus polysaccharide.

[0019] (3) Extraction of green plum polyphenols: Fresh green plums are purchased and stored at 4°C. Wash the green plum raw materials, remove the core and crush them, and vacuum freeze-dry them at -55°C for two days. After crushing, pass through a 60-mesh sieve, add 70% ethanol and stir evenly, perform ultrasonic treatment (40min), add pectinase, put it in a water bath for enzymatic hydrolysis (50°C, 1h), then inactivate the enzyme, filter, and centrifuge (4000r / min, 10min). Adjust the pH of the green plum extract to 3, and then transfer it to the X-5 resin column. After the macroporous resin is saturated with adsorption, it is eluted with pure water to remove impurities, and then eluted with 80% ethanol, and the green plum polyphenol eluate is collected. The eluate is concentrated on a rotary evaporator (50°C) until all the ethanol is recovered. The eluted concentrate is freeze-dried into powder, which is green plum polyphenols.

[0020] (4) Preparation of green pepper oil: Wash the fresh pepper raw material to remove impurities, and air-dry to remove surface moisture to obtain a pre-treated raw material; immerse the pre-treated raw material in edible oil heated to 170° C., and perform heat preservation extraction to obtain primary extraction oil and pepper oil; centrifuge the pepper oil to obtain centrifugal oil and centrifugal pepper oil; mix the centrifugal oil with the primary extraction oil to obtain primary extraction pepper oil; crush the centrifugal pepper oil to obtain crushed pepper oil; add edible oil heated to 70° C. to the crushed pepper oil, raise the temperature to 120° C., and perform secondary heat preservation extraction to obtain secondary extraction oil and pepper oil residue; filter the pepper oil residue to obtain filter press crude oil and filter press pepper oil residue; let the filter press crude oil settle to obtain filter press oil; mix the filter press oil with the secondary extraction oil to obtain secondary extraction pepper oil; mix the secondary extraction pepper oil with the primary extraction pepper oil to obtain green pepper oil.

[0021] (5) Preparation of powdered green pepper flavoring oil: An oil-in-water nanoemulsion was prepared by mixing an aqueous phase and an oil phase in the presence of a surfactant. To prepare the aqueous phase, 0.5 g of gum arabic was dissolved in 50 mL of 5 mM phosphate buffer at 50°C. In another container, 1 g of whey protein concentrate (WPC, 10.85% protein, 7.8% ash and 4.4% moisture) was dissolved in 50 mL of 5 mM phosphate buffer. The WPC solution was added to the acacia gum container and mixed with a mechanical stirrer until uniform. To prepare the oil phase, 0.2 g of lecithin, 4 g of SO and 1 g of polyglycerol polyricinoleate were mixed and homogenized at 50°C using an Ultra-Turrax at 9000 rpm for 5 min. The oil phase containing garlic polysaccharides, wood ear polysaccharides and green plum polyphenols was then added dropwise to the aqueous phase and vigorously stirred on a magnetic stirrer. Ultrasonic homogenization process After optimizing the spray drying process using the resulting material homogenized with Ultra-Turrax, an additional secondary homogenization step was added before the spray drying stage, using an ultrasonic processor and maintaining a fixed ultrasonic amplitude of 70%. Finally, powdered green pepper flavoring oil containing polysaccharides and green plum polyphenols was obtained.

[0022] Example 2

[0023] A method for preparing powdered green pepper seasoning oil containing polysaccharides and green plum polyphenols, comprising:

[0024] (1) Extraction of garlic polysaccharide: Fresh garlic was sliced, defatted and decolorized, dried, crushed and passed through a 60-mesh sieve, and then extracted by enzyme method, i.e., temperature 48.8°C, liquid-to-solid ratio (distilled water: garlic) 26:1, pH 4.6, enzyme addition amount 2.13% (cellulase (enzyme activity 50U / mg) and pectinase (enzyme activity 500U / mg) ratio 1:1), and the crude polysaccharide yield was 25.29%. Sevage reagent (V chloroform: V n-butanol = 4:1) was then added to the crude polysaccharide solution to remove protein, and garlic polysaccharide was obtained after cellulose column chromatography and Sephadex G-100 gel chromatography.

[0025] (2) Extraction of black fungus polysaccharide: After washing, drying, crushing and defatting the black fungus fruiting body, pass through a 160-mesh sieve to obtain black fungus powder for later use. Accurately weigh 1.000 g of black fungus powder in a beaker, extract the black fungus polysaccharide using a natural low eutectic solvent (choline chloride / urea) extraction method, centrifuge the extract for 10 min (4000 r / min) after the extraction, and collect the upper layer of black fungus crude polysaccharide solution. The crude polysaccharide solution is concentrated to 1 / 5 to 1 / 4 of the original volume by rotary evaporation, and 4 times the volume of anhydrous ethanol is added and allowed to stand overnight. Transfer the polysaccharide precipitate to a 50 mL centrifuge tube and collect the polysaccharide by centrifugation at 4000 r / min for 10 min. Finally, redissolve it in water and freeze-dry to obtain black fungus polysaccharide.

[0026] (3) Extraction of green plum polyphenols: Fresh green plums are purchased and stored at 4°C. Wash the green plum raw materials, remove the core and crush them, and vacuum freeze-dry them at -55°C for two days. After crushing, pass through a 60-mesh sieve, add 70% ethanol and stir evenly, perform ultrasonic treatment (40min), add pectinase, put it in a water bath for enzymatic hydrolysis (50°C, 1h), then inactivate the enzyme, filter, and centrifuge (4000r / min, 10min). Adjust the pH of the green plum extract to 3, and then transfer it to the X-5 resin column. After the macroporous resin is saturated with adsorption, it is eluted with pure water to remove impurities, and then eluted with 80% ethanol, and the green plum polyphenol eluate is collected. The eluate is concentrated on a rotary evaporator (50°C) until all the ethanol is recovered. The eluted concentrate is freeze-dried into powder, which is green plum polyphenols.

[0027] (4) Preparation of green pepper oil: Wash the fresh pepper raw material to remove impurities, and air-dry to remove surface moisture to obtain a pre-treated raw material; immerse the pre-treated raw material in edible oil heated to 200° C., and perform heat preservation extraction to obtain primary extraction oil and pepper oil; centrifuge the pepper oil to obtain centrifugal oil and centrifugal pepper oil; mix the centrifugal oil with the primary extraction oil to obtain primary extraction pepper oil; crush the centrifugal pepper oil to obtain crushed pepper oil; add edible oil heated to 90° C. to the crushed pepper oil, raise the temperature to 150° C., and perform secondary heat preservation extraction to obtain secondary extraction oil and pepper oil residue; filter the pepper oil residue to obtain filter press crude oil and filter press pepper oil residue; let the filter press crude oil settle to obtain filter press oil; mix the filter press oil with the secondary extraction oil to obtain secondary extraction pepper oil; mix the secondary extraction pepper oil with the primary extraction pepper oil to obtain green pepper oil.

[0028] (5) Preparation of powdered green pepper flavoring oil: An oil-in-water nanoemulsion was prepared by mixing an aqueous phase and an oil phase in the presence of a surfactant. To prepare the aqueous phase, 0.5 g of gum arabic was dissolved in 50 mL of 5 mM phosphate buffer at 50°C. In another container, 1 g of whey protein concentrate (WPC, 10.85% protein, 7.8% ash and 4.4% moisture) was dissolved in 50 mL of 5 mM phosphate buffer. The WPC solution was added to the acacia gum container and mixed with a mechanical stirrer until uniform. To prepare the oil phase, 0.2 g of lecithin, 4 g of SO and 1 g of polyglycerol polyricinoleate were mixed and homogenized at 50°C using an Ultra-Turrax at 9000 rpm for 5 min. The oil phase containing garlic polysaccharides, wood ear polysaccharides and green plum polyphenols was then added dropwise to the aqueous phase and vigorously stirred on a magnetic stirrer. Ultrasonic homogenization process After optimizing the spray drying process using the resulting material homogenized with Ultra-Turrax, an additional secondary homogenization step was added before the spray drying stage, using an ultrasonic processor and maintaining a fixed ultrasonic amplitude of 70%. Finally, powdered green pepper flavoring oil containing polysaccharides and green plum polyphenols was obtained.

[0029] Example 3

[0030] A method for preparing powdered green pepper seasoning oil containing polysaccharides and green plum polyphenols, comprising:

[0031] (1) Extraction of garlic polysaccharide: Fresh garlic was sliced, defatted and decolorized, dried, crushed and passed through a 60-mesh sieve, and then extracted by enzyme method, i.e., temperature 48.8°C, liquid-to-solid ratio (distilled water: garlic) 26:1, pH 4.6, enzyme addition amount 2.13% (cellulase (enzyme activity 50U / mg) and pectinase (enzyme activity 500U / mg) ratio 1:1), and the crude polysaccharide yield was 25.29%. Sevage reagent (V chloroform: V n-butanol = 4:1) was then added to the crude polysaccharide solution to remove protein, and garlic polysaccharide was obtained after cellulose column chromatography and Sephadex G-100 gel chromatography.

[0032] (2) Extraction of black fungus polysaccharide: After washing, drying, crushing and defatting the black fungus fruiting body, pass through a 160-mesh sieve to obtain black fungus powder for later use. Accurately weigh 1.000 g of black fungus powder in a beaker, extract the black fungus polysaccharide using a natural low eutectic solvent (choline chloride / urea) extraction method, centrifuge the extract for 10 min (4000 r / min) after the extraction, and collect the upper layer of black fungus crude polysaccharide solution. The crude polysaccharide solution is concentrated to 1 / 5 to 1 / 4 of the original volume by rotary evaporation, and 4 times the volume of anhydrous ethanol is added and allowed to stand overnight. Transfer the polysaccharide precipitate to a 50 mL centrifuge tube and collect the polysaccharide by centrifugation at 4000 r / min for 10 min. Finally, redissolve it in water and freeze-dry to obtain black fungus polysaccharide.

[0033] (3) Extraction of green plum polyphenols: Fresh green plums are purchased and stored at 4°C. Wash the green plum raw materials, remove the core and crush them, and vacuum freeze-dry them at -55°C for two days. After crushing, pass through a 60-mesh sieve, add 70% ethanol and stir evenly, perform ultrasonic treatment (40min), add pectinase, put it in a water bath for enzymatic hydrolysis (50°C, 1h), then inactivate the enzyme, filter, and centrifuge (4000r / min, 10min). Adjust the pH of the green plum extract to 3, and then transfer it to the X-5 resin column. After the macroporous resin is saturated with adsorption, it is eluted with pure water to remove impurities, and then eluted with 80% ethanol, and the green plum polyphenol eluate is collected. The eluate is concentrated on a rotary evaporator (50°C) until all the ethanol is recovered. The eluted concentrate is freeze-dried into powder, which is green plum polyphenols.

[0034] (4) Preparation of green pepper oil: Wash the fresh pepper raw material to remove impurities, and air-dry to remove surface moisture to obtain a pre-treated raw material; immerse the pre-treated raw material in edible oil heated to 185° C., and perform heat preservation extraction to obtain primary extraction oil and pepper oil; centrifuge the pepper oil to obtain centrifugal oil and centrifugal pepper oil; mix the centrifugal oil with the primary extraction oil to obtain primary extraction pepper oil; crush the centrifugal pepper oil to obtain crushed pepper oil; add edible oil heated to 80° C. to the crushed pepper oil, raise the temperature to 135° C., and perform secondary heat preservation extraction to obtain secondary extraction oil and pepper oil residue; filter the pepper oil residue to obtain filter press crude oil and filter press pepper oil residue; let the filter press crude oil settle to obtain filter press oil; mix the filter press oil with the secondary extraction oil to obtain secondary extraction pepper oil; mix the secondary extraction pepper oil with the primary extraction pepper oil to obtain green pepper oil.

[0035] (5) Preparation of powdered green pepper flavoring oil: An oil-in-water nanoemulsion was prepared by mixing an aqueous phase and an oil phase in the presence of a surfactant. To prepare the aqueous phase, 0.5 g of gum arabic was dissolved in 50 mL of 5 mM phosphate buffer at 50°C. In another container, 1 g of whey protein concentrate (WPC, 10.85% protein, 7.8% ash and 4.4% moisture) was dissolved in 50 mL of 5 mM phosphate buffer. The WPC solution was added to the acacia gum container and mixed with a mechanical stirrer until uniform. To prepare the oil phase, 0.2 g of lecithin, 4 g of SO and 1 g of polyglycerol polyricinoleate were mixed and homogenized at 50°C using an Ultra-Turrax at 9000 rpm for 5 min. The oil phase containing garlic polysaccharides, wood ear polysaccharides and green plum polyphenols was then added dropwise to the aqueous phase and vigorously stirred on a magnetic stirrer. Ultrasonic homogenization process After optimizing the spray drying process using the resulting material homogenized with Ultra-Turrax, an additional secondary homogenization step was added before the spray drying stage, using an ultrasonic processor and maintaining a fixed ultrasonic amplitude of 70%. Finally, powdered green pepper flavoring oil containing polysaccharides and green plum polyphenols was obtained.

[0036] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing powdered green pepper seasoning oil containing polysaccharides and green plum polyphenols, comprising: (1) Extraction of garlic polysaccharide: Fresh garlic is sliced, defatted and decolorized, dried, crushed, and passed through a 60-mesh sieve. The crude garlic polysaccharide is extracted by enzyme method, and the protein in the crude polysaccharide is removed. The crude garlic polysaccharide is treated by cellulose column chromatography and Sephadex G-100 gel chromatography to obtain garlic polysaccharide for use; (2) Extraction of black fungus polysaccharide: After washing, drying, crushing and defatting the black fungus fruiting body, the black fungus powder was obtained. 1.000 g of black fungus powder was weighed into a beaker and the black fungus polysaccharide was extracted by natural low eutectic solvent extraction. After the extraction, the extract was centrifuged to obtain a crude polysaccharide solution. After the crude polysaccharide solution was rotary evaporated, 4 times the volume of anhydrous ethanol was added and allowed to stand overnight. The polysaccharide precipitate was transferred to a 50 mL centrifuge tube and centrifuged at 4000 r / min for 10 min to collect the polysaccharide. Finally, it was redissolved in water and freeze-dried to obtain black fungus polysaccharide. (3) Extraction of green plum polyphenols: Wash the green plums, remove the cores, and crush them. Freeze-dry them at -55°C in a vacuum oven for two days. After crushing, pass them through a 60-mesh sieve, add 70% ethanol, stir evenly, and perform ultrasonic treatment. Add 6% pectinase based on the mass of green plum freeze-dried powder, put them in a water bath, degrade the enzyme, filter, and centrifuge. Adjust the pH of the green plum extract to 3, and then transfer it to an X-5 resin column. After the macroporous resin is saturated with adsorption, wash it with pure water to remove impurities, and then wash it with 80% ethanol. Collect the green plum polyphenol eluate, concentrate the eluate on a rotary evaporator until all the ethanol is recovered, and freeze-dry the eluted concentrate into powder, which is green plum polyphenols. (4) Preparation of green pepper oil: fresh pepper is immersed in edible oil for a first heat preservation extraction to obtain primary extraction oil and pepper oil; the pepper oil is centrifuged to obtain centrifugal grease and centrifugal pepper oil; the centrifugal grease is mixed with the primary extraction oil to obtain primary extraction pepper oil; the centrifugal pepper oil is crushed to obtain crushed pepper oil; low-temperature edible oil is added to the crushed pepper oil, and the temperature is raised for a second heat preservation extraction to obtain secondary extraction oil and pepper oil residue; the pepper oil residue is filtered to obtain filter press crude oil and filter press pepper oil residue; the filter press crude oil is statically precipitated to obtain filter press grease; the filter press grease is mixed with the secondary extraction oil to obtain secondary extraction pepper oil; the secondary extraction pepper oil and the primary extraction pepper oil are mixed to obtain green pepper oil; (5) Preparation of powdered green pepper seasoning oil: An oil-in-water nanoemulsion is prepared by mixing an aqueous phase and an oil phase in the presence of a surfactant, and then the oil phase containing garlic polysaccharide, wood ear polysaccharide, and green plum polyphenol is added dropwise to the aqueous phase and vigorously stirred on a magnetic stirrer to obtain a powdered green pepper seasoning oil containing polysaccharides and green plum polyphenol.

2. The preparation method according to claim 1, wherein: The enzymatic extraction in step (1) comprises: At 48.8°C, 26 times the amount of distilled water was added to garlic, and 2.13% of the mass of garlic was added to the compound enzyme under the condition of pH 4.6, and the crude polysaccharide yield was 25.29±0.81%; wherein: The complex enzyme is a mixture of cellulase with an enzyme activity of 50 U / mg and pectinase with an enzyme activity of 500 U / mg in equal proportions.

3. The preparation method according to claim 1, wherein: The removal of protein from the crude polysaccharide in step (1) comprises: Sevage reagent was added to the crude polysaccharide solution to remove protein; Sevage reagent is prepared by mixing chloroform and n-butanol in a volume ratio of 4:

1.

4. The preparation method according to claim 1, wherein: The natural deep eutectic solvent in step (2) is selected from choline chloride or urea; The extract was centrifuged for 10 min at a centrifugal speed of 4000 r / min; The rotary evaporator is used to concentrate the product to 1 / 5 to 1 / 4 of the original volume.

5. The preparation method according to claim 1, wherein: The ultrasonic treatment time in step (3) is 40 min; The enzymolysis temperature is 50°C and the enzymolysis time is 1h; The centrifugal speed is 4000r / min and the centrifugal time is 10min; The temperature of the rotary evaporator was 50°C.

6. The preparation method according to claim 1, wherein: The oil temperature of the first heat preservation and leaching in step (4) is 170-200° C. The oil temperature of the secondary heat preservation leaching is 70-90°C, and then the temperature is raised to 120-150°C.

7. The preparation method according to claim 1, wherein: The aqueous phase in step (5) is prepared by the following method: Dissolve 0.5 g of gum arabic in 50 mL of 5 mM phosphate buffer at 50°C. In another container, dissolve 1 g of whey protein concentrate in 50 mL of 5 mM phosphate buffer. Add the whey protein concentrate solution to the acacia gum container and mix with a mechanical stirrer until uniform to obtain an aqueous phase.

8. The preparation method according to claim 7, wherein: The whey protein concentrate has a protein content of 10.85%, an ash content of 7.8% and a moisture content of 4.4%.

9. The preparation method according to claim 1, wherein: The oil phase in step (5) is prepared by the following method: 0.2 g of lecithin, 4 g of SO and 1 g of polyglycerol polyricinoleate were mixed and homogenized at 50°C at 9000 rpm for 5 min using an Ultra-Turrax.

10. A powdered green pepper seasoning oil containing polysaccharides and green plum polyphenols prepared according to the preparation method according to any one of claims 1 to 9.