Preparation method and application of chaenomeles speciosa peel residue extract

Abstract

The invention provides a preparation method and application of chaenomeles speciosa peel residue extract, and belongs to the technical field of food processing. The invention provides a preparation method of chaenomeles speciosa peel residue extract, which comprises the following steps: mixing chaenomeles speciosa peel residue powder and a natural deep-eutectic solvent (NADES), and sequentially carrying out ultrasonic extraction and flash extraction to obtain the chaenomeles speciosa extract. According to the method, the NADES is taken as a solvent, and the functional components in the chaenomeles speciosa are extracted by utilizing the oscillation vortex of ultrasonic waves and the high-speed shearing force and the percolation effect of flash extraction, so that the extraction rate of the functional components such as polyphenol and flavone in the chaenomeles speciosa can be increased. Moreover, the chaenomeles speciosa extract obtained by the preparation method disclosed by the invention can be used for processing spicy strips, so that the oil content of the spicy strips is reduced, and meanwhile, the oxidation resistance of the spicy strips is enhanced.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method and application of a wrinkled papaya peel residue extract. Background Art

[0002] Chaenomelespeciosa (Sweet) Nakai, also known as Chaenomelespeciosa (Sweet) Nakai, is the fruit of Chaenomelespeciosa (Sweet) Nakai, a plant of the genus Chaenomeles in the Rosaceae family. Chaenomelespeciosa is sour, astringent and warm, and is an astringent product. It enters the liver and spleen meridians, and has the effects of relaxing muscles and tendons, activating collaterals, and harmonizing the stomach and removing dampness. Chaenomelespeciosa contains functional ingredients such as triterpenes, polyphenols, and flavonoids. In addition, a large amount of peel residue is produced during the processing of Chaenomelespeciosa, resulting in a large amount of waste of raw materials and environmental pollution. Therefore, effectively utilizing the peel residue of Chaenomelespeciosa and improving the extraction rate of functional ingredients in the peel residue of Chaenomelespeciosa and utilizing them can help to enhance the economic value of Chaenomelespeciosa. Summary of the invention

[0003] The purpose of the present invention is to provide a preparation method and application of a wrinkled papaya peel residue extract. The preparation method of the present invention can effectively utilize the wrinkled papaya peel residue and improve the extraction rate of functional components in the wrinkled papaya, and the obtained wrinkled papaya extract can be used to prepare spicy strips to reduce the oil content of the spicy strips.

[0004] The present invention provides a method for preparing a wrinkled papaya peel residue extract, comprising the following steps:

[0005] The wrinkled papaya peel residue powder and a natural low eutectic solvent are mixed, and ultrasonic extraction and flash extraction are performed in sequence to obtain the wrinkled papaya extract.

[0006] Preferably, the natural low eutectic solvent comprises the following raw materials: lysine, sucrose and water; the molar ratio of lysine to sucrose is 3:2; and the water content of the natural low eutectic solvent is 20% to 35%.

[0007] Preferably, the method for preparing the natural low eutectic solvent comprises the following steps: mixing lysine, sucrose and water at 80-90° C. to obtain a natural low eutectic solvent.

[0008] Preferably, the mass ratio of the wrinkled papaya peel residue powder to the natural low eutectic solvent is 1:(15-25).

[0009] Preferably, the power of the ultrasonic extraction is 300-400W; the temperature of the ultrasonic extraction is 50-60°C; and the time of the ultrasonic extraction is 30-40min.

[0010] Preferably, the rotation speed of the flash extraction is 4000-5000 r / min; the time of the flash extraction is 15-20 s; and the temperature of the flash extraction is 75-80°C.

[0011] The present invention also provides the use of the wrinkled papaya extract prepared by the preparation method described in the above scheme in the preparation of spicy strips.

[0012] Preferably, the application includes at least one of reducing the oil content of spicy strips, enhancing the antioxidant properties of spicy strips, and enhancing the functionality of spicy strips.

[0013] The present invention also provides a method for preparing low-oil spicy strips, comprising the following steps:

[0014] The wrinkled papaya extract prepared by the preparation method described in the above scheme is mixed with spicy strip embryos to obtain a mixture; the mixture is mixed with spicy strip seasoning oil to obtain low-oil spicy strips.

[0015] Preferably, the temperature at which the wrinkled papaya extract and spicy strips embryo are mixed is 75-80°C.

[0016] The present invention provides a method for preparing a wrinkled papaya peel residue extract, comprising the following steps: mixing wrinkled papaya peel residue powder and natural deep eutectic solvent (NADES), and sequentially performing ultrasonic extraction and flash extraction to obtain the wrinkled papaya extract. The present invention utilizes NADES to extract functional components from the wrinkled papaya extract, which can improve the extraction rate of functional components, especially polyphenols. Moreover, the wrinkled papaya extract obtained by the preparation method of the present invention can be used for spicy strips processing, and the wrinkled papaya extract is mixed with spicy strips embryos, which can seal the pore structure of the spicy strips embryos, reduce the content of spicy strips seasoning oil in the pore structure of the spicy strips embryos, and further reduce the oil content of the spicy strips, while retaining the taste of the spicy strips and enhancing the antioxidant effect of the spicy strips. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0018] Figure 1 This is the appearance diagram of the NADES system (lysine and sucrose molar ratio 3:2);

[0019] Figure 2 These are the appearance pictures of spicy strips with and without NADES coating. DETAILED DESCRIPTION

[0020] The invention provides a method for preparing a wrinkled papaya peel residue extract, comprising the following steps: mixing wrinkled papaya peel residue powder and a natural low eutectic solvent, and sequentially performing ultrasonic extraction and flash extraction to obtain the wrinkled papaya extract.

[0021] The invention utilizes NADES to extract functional components from the wrinkled papaya extract, thereby improving the extraction rate of the functional components, especially polyphenols.

[0022] In the specific implementation process of the present invention, the natural low eutectic solvent includes the following raw materials: lysine, sucrose and water; the water is pure water; the molar ratio of lysine to sucrose is 3:2; the water content of the natural low eutectic solvent is 20% to 35%, further 25% to 30%; the natural low eutectic solvent of the present invention can improve the extraction rate of polyphenols and flavonoids, the main active ingredients of wrinkled papaya, and when it is later applied to spicy strips embryo coating, it meets the requirements of low viscosity at high temperature, good fluidity, which is convenient for spicy strips embryo coating, and high viscosity at low temperature, which is convenient for sealing the pore structure of the spicy strips embryo.

[0023] In the specific implementation process of the present invention, the preparation method of the natural low eutectic solvent includes the following steps: mixing lysine, sucrose and water at 80-90° C. to obtain a natural low eutectic solvent; the mixing includes magnetic stirring mixing; the mixing time is based on forming a uniform, viscous and transparent liquid.

[0024] In the specific implementation process of the present invention, the mass ratio of the wrinkled papaya peel residue powder and the natural low eutectic solvent is 1: (15-25), further 1:20; the wrinkled papaya peel residue powder is obtained by crushing the wrinkled papaya peel residue and passing it through an 80-100 mesh sieve.

[0025] The invention utilizes the oscillating vortex of ultrasound and the high-speed shear force and super-dynamic molecular percolation effect of flash extraction to further improve the extraction rate of functional components such as polyphenols and flavonoids of wrinkled papaya.

[0026] In the specific implementation process of the present invention, the power of the ultrasonic extraction is 300-400W; the temperature of the ultrasonic extraction is 50-60°C; and the time of the ultrasonic extraction is 30-40min.

[0027] In the specific implementation process of the present invention, the rotation speed of the flash extraction is 4000-5000 r / min; the time of the flash extraction is 15-20 s; the temperature of the flash extraction is 75-80° C.; and the flash extraction is performed using a flash extractor.

[0028] The present invention also provides the use of the wrinkled papaya extract prepared by the preparation method described in the above scheme in the preparation of spicy strips.

[0029] In the specific implementation process of the present invention, the application includes reducing the oil content of spicy strips and enhancing the antioxidant effect of spicy strips.

[0030] The present invention also provides a method for preparing low-oil spicy strips, comprising the following steps:

[0031] The wrinkled papaya extract prepared by the preparation method described in the above scheme is mixed with spicy strip embryos to obtain a mixture; the mixture is mixed with spicy strip seasoning oil to obtain low-oil spicy strips.

[0032] The wrinkled papaya extract obtained by the preparation method of the present invention can be used for spicy strips processing. The wrinkled papaya extract and the spicy strips embryo are mixed to seal the pore structure of the spicy strips embryo, reduce the content of spicy strips seasoning oil in the pore structure of the spicy strips embryo, and then reduce the fat content of the spicy strips, while retaining the taste of the spicy strips and enhancing the antioxidant effect of the spicy strips.

[0033] The present invention firstly mixes the wrinkled papaya extract prepared by the preparation method described in the above scheme with spicy strip embryos to obtain a mixture.

[0034] In the specific implementation process of the present invention, the preparation method of the spicy strip embryo comprises the following steps: mixing wheat flour for spicy strips, edible salt, mono-dry ester and water, stirring the dough, and then extruding, ripening and expanding, and shearing in a single-screw extruder to obtain spicy strip embryo; the shape of the spicy strip embryo is rectangular; the mass ratio of the wrinkled papaya extract and the spicy strip embryo is 1:5; the mixing temperature is 75-80°C; the mixing at least ensures that the spicy strip embryo is mixed evenly. The present invention has no special restrictions on the ratio of the wheat flour for spicy strips, edible salt, mono-dry ester and water, and the conventional ratio in the art can be used.

[0035] The present invention utilizes the high viscosity of NADES to coat the spicy strip embryos, seals the pore structure of the spicy strip embryos, and reduces the subsequent oil absorption of spicy strip seasoning oil by the spicy strip embryos.

[0036] After obtaining the mixture, the present invention mixes the mixture with spicy strips seasoning oil to obtain low-oil spicy strips.

[0037] In the specific implementation process of the present invention, the spicy strips seasoning oil is obtained by mixing spicy strips seasoning and soybean oil; the mass ratio of the soybean oil to the spicy strips seasoning is 10:2; the mixing is based on uniform mixing; the oil temperature of the soybean oil is 170-190°C, further 180°C; the mixing environment temperature is room temperature.

[0038] In one embodiment of the present invention, the spicy strips seasoning includes the following components in parts by mass: 10 parts of chili powder, 6 parts of pepper powder, 0.3 parts of sesame seeds, 0.1 parts of bay leaf powder and 0.1 parts of edible salt.

[0039] To further illustrate the present invention, the preparation method and application of a wrinkled papaya peel residue extract provided by the present invention are described in detail below in conjunction with the accompanying drawings and examples, but they should not be construed as limiting the scope of protection of the present invention.

[0040] Example 1

[0041] 1) Preparation of NADES system: Lysine and sucrose were added in a molar ratio of 3:2, purified water was added, and the water content was 30%. The mixture was stirred magnetically at 80°C until a uniform, viscous, transparent liquid was formed. Figure 1 .

[0042] 2) The wrinkled papaya peel residue is crushed and passed through an 80-mesh sieve to obtain the wrinkled papaya peel residue powder.

[0043] 3) adding the NADES system prepared in step 1) at a liquid-solid ratio of 20:1 (g / g), mixing well and then performing ultrasonic-assisted extraction. The extraction conditions are: ultrasonic power 300 W, temperature 50° C., and time 30 min.

[0044] 4) Continue to extract using a flash extractor with parameters of a rotation speed of 4000 r / min, an extraction time of 15 s, and an extraction temperature of 75° C. to obtain a mixed solution.

[0045] 5) Mix the spicy strip seasoning (by mass ratio, chili powder: pepper powder: sesame: bay leaf powder: edible salt = 10:6:0.3:0.1:0.1) with soybean oil at an oil temperature of about 180°C (by mass ratio, soybean oil: spicy strip seasoning = 10:2) to obtain spicy strip seasoning oil.

[0046] 6) Add edible salt (10% of the mass of the special wheat flour for spicy strips), mono-dry ester (0.4% of the mass of the special wheat flour for spicy strips) and water (30% of the mass of the special wheat flour for spicy strips) to the special wheat flour for spicy strips, and stir the dough into flocculent dough. In a single-screw extruder, the flour feeding speed is gradually adjusted from 500 g / min to 1500 g / min, and extrusion, ripening expansion, shearing and cooling are performed to obtain a rectangular spicy strip embryo.

[0047] 7) The mixed solution obtained in step 4) is mixed with the spicy strip embryo prepared in step 6) at a mass ratio of 1:5 while hot, especially the incision of the spicy strip embryo should be mixed evenly, and then cooled to room temperature.

[0048] 8) Add the spicy strips seasoning oil from step 5) and mix thoroughly to obtain low-oil healthy spicy strips. Figure 2 .

[0049] Example 2

[0050] 1) Preparation of NADES system: Lysine and sucrose were added in a molar ratio of 3:2, purified water was added, the water content was adjusted to 30%, and magnetic stirring was performed at 90°C until a uniform, viscous, transparent liquid was formed.

[0051] 2) The wrinkled papaya peel residue is crushed and passed through a 100-mesh sieve to obtain the wrinkled papaya peel residue powder.

[0052] 3) Add the NADES system prepared according to 1) at a liquid-solid ratio of 20:1 (g / g). Mix well and perform ultrasonic-assisted extraction. The extraction conditions are ultrasonic power 400W, temperature 60°C, and time 40min.

[0053] 4) Continue to extract using a flash extractor with parameters of a rotation speed of 5000 r / min, an extraction time of 20 s, and an extraction temperature of 80° C. to obtain a mixed solution.

[0054] 5) Same as Example 1.

[0055] 6) Same as Example 1.

[0056] 7) The mixed solution obtained in step 4) is mixed with the spicy strip embryo prepared in step 6) at a mass ratio of 1:5 while hot, especially the incision of the spicy strip embryo should be mixed evenly, and then cooled to room temperature.

[0057] 8) Add the spicy strips seasoning oil from step 5), mix and stir thoroughly to obtain low-oil healthy spicy strips.

[0058] Comparative Example 1

[0059] The spicy strips seasoning oil obtained in step 5) of Example 1 and the rectangular spicy strips embryo obtained in step 6) are directly mixed to obtain spicy strips without being processed in step 7).

[0060] The spicy strips of comparative example 1 were used as a control and compared with the spicy strips (NADES treatment) obtained in Example 1. The comparison results are shown in Figure 2 .Depend on Figure 2 It can be seen that the oil content of the spicy strips in Example 1 is significantly reduced. A sensory evaluation panel of 20 people evaluated the aroma, taste, color and overall acceptance of the spicy strips. The spicy strips were significantly less greasy than the control, and there was no significant difference in aroma, taste, color, etc.

[0061] Test Example 1

[0062] The rectangular spicy strip embryo obtained in step 6) of Example 1 and the coated spicy strip embryo obtained in step 7) were subjected to oil absorption measurement. The measurement method is to take about 2g of spicy strip embryo, recorded as mass m. Put the spicy strip embryo into the seasoning oil respectively, shake for 2min, and let it stand for 5min. Take out the sample, absorb the surface grease with oil-absorbing paper, weigh it, and record it as w. Repeat 5 times. The oil absorption rate (X) is calculated according to the following formula:

[0063]

[0064] The oil absorption of the prepared spicy strips embryos and the spicy strips prepared in comparative example 1 was measured, and the comparison results are shown in Table 1. It can be seen from Table 1 that the oil absorption of the spicy strips coated with NADES is reduced by an average of 33.85%.

[0065] Table 1 Comparison of oil absorption of different spicy strips

[0066] Step 6) Obtained rectangular spicy strip embryo Step 7) The coated spicy strip embryo obtained Oil absorption rate (%) 27.56±1.82 18.23±1.05 Reduction — 33.85％

[0067] Example 3

[0068] Except that the water content of the NADES system in step 1) is 20%, the rest is the same as in Example 1.

[0069] Example 4

[0070] Except that the water content of the NADES system in step 1) is 25%, the rest is the same as in Example 1.

[0071] Example 5

[0072] Except that the water content of the NADES system in step 1) is 35%, the rest is the same as in Example 1.

[0073] Test Example 2

[0074] The viscosity and polyphenol content of the wrinkled papaya extract obtained in Example 1 and the wrinkled papaya extract obtained in Examples 3 to 5 were measured. The viscosity was measured using a Brookfield DVC viscometer from the United States; the polyphenol content was measured using the Folin phenol method, specifically, 25 μl of sample, 125 μl (0.2M) Folin phenol solution was added, and after standing for 10 minutes, 125 μl of 10% Na2CO3 was added respectively, mixed, and reacted at room temperature in the dark for 2 hours, and the absorbance was measured at a wavelength of 765nm using an enzyme marker, and repeated 3 times. A standard curve was prepared using a 200 mg / L gallic acid standard solution (gradient range 40 to 200 mg / L (μg / ml)). The results are expressed as gallic acid equivalent (mg GAE / g) per g dry weight of wrinkled papaya residue. The results are shown in Table 2. As can be seen from Table 2, the viscosity of NADES significantly decreases with increasing water content. The viscosity of the NADES system is a key factor affecting the mass transfer and cavitation effect during the extraction / ultrasound process. In addition, the viscosity of the NADES system also affects the coating effect of the spicy strip embryo. The extraction rate of polyphenols and flavonoids is the highest when the water content is 30%. The NADES system is composed of hydrogen bond donors and acceptors, which can form hydrogen bonds with phenolic compounds, thereby increasing the solubility of phenolic substances in solvents. High water content can promote the exchange between the NADES system and the sample, but too high water content destroys the NADES system, resulting in a decrease in the extraction rate.

[0075] Table 2 Effects of different water contents of NADES on polyphenols in wrinkled papaya peel residue

[0076]

[0077] Comparative Example 2

[0078] Step 4) in Example 1 is omitted, and the rest is the same as Example 1.

[0079] Test Example 3

[0080] The polyphenol content of the wrinkled papaya extract obtained in Example 1 and Comparative Example 2 was compared. The results are shown in Table 3. As can be seen from Table 3, the flash extraction has a synergistic effect on the ultrasonic extraction NADES system, with polyphenols increased by 8.02% and flavonoids increased by 7.31%.

[0081] Table 3 Comparison of extraction effects of direct extraction and flash extraction methods in NADES system

[0082] Polyphenol content (mg / g) Flavonoids (mg / g) Comparative Example 2 95.32±0.71 67.62±2.69 Example 1 103.64±0.33 72.56±3.23

[0083] Comparative Example 3

[0084] The NADES system was replaced with an ethanol aqueous solution with a volume concentration of 50%, and the rest was the same as in Example 1.

[0085] Test Example 4

[0086] The polyphenol content of the wrinkled papaya extract obtained in Example 1 and Comparative Example 3 was compared. The results are shown in Table 4. As can be seen from Table 4, Comparative Example 3 is a traditional organic solvent extraction method, and Example 1 has a 28.64% increase in polyphenol extraction rate and a 21.70% increase in flavonoids compared to the traditional organic solvent.

[0087] Table 4 Comparison of extraction effects of different extraction methods

[0088] Polyphenol content (mg / g) Flavonoids (mg / g) Comparative Example 3 80.56±0.71 59.62±2.69 Example 1 103.64±0.33 72.56±3.23

[0089] Test Example 5

[0090] In order to clarify the antioxidant capacity of the NADES system containing wrinkled papaya polyphenols, the polyphenol content of the extract of step 4) of Example 1 was determined and diluted to a series of concentrations of 40, 50, 60, and 70 μg / mL. The NADES system of wrinkled papaya polyphenols of different concentrations was tested for lipid peroxidation inhibition rate. The determination method is the lecithin peroxidation method, specifically: take 0.5mL of lecithin solution (200mg lecithin, shaken and dissolved in 30mL 10mmol / LpH7.4 phosphate buffered saline PBS), add 0.5mL of sample, 1.0mL of 7.4 PBS buffer solution, 1.0mL of 2.5mmol ethylenediaminetetraacetic acid sodium iron solution, mix, react at 37℃ for 45min, then add 1.0mL of 1% 2-thiobarbital, 2.0mL of 28% trichloroacetic acid solution, mix, and measure the absorbance A1 at 532nm, and use PBS buffer solution A0 for control. The lipid peroxidation inhibition rate was calculated by the following formula:

[0091]

[0092] The results are shown in Table 5. As can be seen from Table 5, the wrinkled papaya polyphenol NADES system with different concentrations has a more obvious lipid peroxidation inhibition ability.

[0093] Table 5 Lipid peroxidation inhibition rate of wrinkled papaya polyphenol NADES system with different concentrations

[0094]

[0095]

[0096] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing a wrinkled papaya peel residue extract, characterized in that: The following steps are involved: The wrinkled papaya peel residue powder and a natural low eutectic solvent are mixed, and ultrasonic extraction and flash extraction are performed in sequence to obtain the wrinkled papaya extract.

2. The preparation method according to claim 1, characterized in that: The natural low eutectic solvent comprises the following raw materials: lysine, sucrose and water; the molar ratio of lysine to sucrose is 3:2; and the water content of the natural low eutectic solvent is 20% to 35%.

3. The preparation method according to claim 2, characterized in that: The preparation method of the natural low eutectic solvent comprises the following steps: mixing lysine, sucrose and water at 80-90° C. to obtain the natural low eutectic solvent.

4. The preparation method according to claim 1, characterized in that: The mass ratio of the wrinkled papaya peel residue powder to the natural low eutectic solvent is 1:(15-25).

5. The preparation method according to claim 1, characterized in that: The power of the ultrasonic extraction is 300-400W; the temperature of the ultrasonic extraction is 50-60°C; and the time of the ultrasonic extraction is 30-40min.

6. The preparation method according to claim 1, characterized in that: The rotation speed of the flash extraction is 4000-5000 r / min; the time of the flash extraction is 15-20 s; and the temperature of the flash extraction is 75-80°C.

7. Use of the wrinkled papaya extract prepared by the preparation method according to any one of claims 1 to 6 in the preparation of spicy strips.

8. The use according to claim 7, characterized in that: The application includes at least one of reducing the oil content of spicy strips, enhancing the antioxidant properties of spicy strips, and enhancing the functionality of spicy strips.

9. A method for preparing low-oil spicy strips, characterized in that: The following steps are involved: The wrinkled papaya extract prepared by the preparation method according to any one of claims 1 to 6 is mixed with spicy strip embryos to obtain a mixture; the mixture is mixed with spicy strip seasoning oil to obtain low-oil spicy strips.

10. The preparation method according to claim 9, characterized in that: The temperature of mixing the wrinkled papaya extract and the spicy strip embryo is 75-80°C.

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