Preparation method of Chinese honeylocust fruit powder plant thickening agent

Abstract

The invention discloses a preparation method of a Chinese honeylocust fruit powder plant thickening agent, and particularly relates to the technical field of plant thickening agent preparation. The preparation method of the Chinese honeylocust fruit powder plant thickening agent comprises the following steps: S1, preparing and cleaning raw materials; s2, drying the raw materials; s3, low-temperature freezing; s4, crushing; s5, mixing; s6, ultrasonic treatment; s7, purification treatment; and S8, concentrating and drying. According to the preparation method of the Chinese honeylocust fruit rice flour plant thickening agent, low-temperature freezing treatment is beneficial for keeping nutritional ingredients of Chinese honeylocust fruit rice, and degradation or denaturation of bioactive substances such as heat-sensitive vitamins and protein caused by high temperature is avoided; the dried gleditsia sinensis lam powder plant thickening agent is powdery or granular and is convenient to store, transport and use, and meanwhile, the flowability and the stability of the product are also ensured.

Description

Technical Field

[0001] The invention relates to the technical field of plant thickener preparation, in particular to a method for preparing a sapodilla rice flour plant thickener. Background Art

[0002] In the food and pharmaceutical industries, thickeners are crucial ingredients for improving product texture, stability, and taste, and their importance is self-evident. With consumers' growing demand for healthier diets, natural, safe, and versatile thickeners are becoming an urgent market need.

[0003] Traditional thickeners are mostly derived from chemical synthesis or natural sources, but their processing is relatively simple, often making it difficult to balance thickening effectiveness with health benefits. While chemically synthesized thickeners are low-cost and stable, their potential food safety and long-term health effects have been a focus of public concern. Natural thickeners, such as starch and pectin, while relatively safe, can have issues such as low thickening efficiency under certain conditions, susceptibility to environmental influences, and poor stability.

[0004] When processing raw materials using traditional methods, high temperatures or long processing times can easily lead to the loss of active ingredients such as heat-sensitive nutrients such as vitamins and proteins, reducing the nutritional value of the product. Although some thickeners can provide good thickening effects, they are prone to stratification, precipitation or deterioration during storage or processing, affecting product quality.

[0005] Therefore, it is necessary to provide a method for preparing a soapberry rice flour plant thickener to solve the above technical problems. Summary of the Invention

[0006] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a method for preparing a plant thickener for saponin rice flour. Low-temperature freezing treatment helps to maintain the nutritional components of saponin rice and avoid the degradation or denaturation of heat-sensitive vitamins and proteins and other bioactive substances caused by high temperature.

[0007] To achieve the above object, the technical solution adopted by the present invention is as follows: The preparation method of a soapberry rice powder plant thickener comprises the following steps: S1: raw material preparation and cleaning: selecting fresh soapberry rice without impurities or mildew as raw material; soaking the soapberry rice in clean water for 24 hours to remove dust and impurities on the surface; rinsing the soaked soapberry rice with clean water to ensure that there is no mud, sand or other dirt on the surface; S2: Drying of raw materials: passing the washed soapberry rice through drying equipment or drying in the sun; S3: low-temperature freezing: subjecting the crushed sapodilla rice flour to low-temperature freezing treatment; S4: crushing: crushing the frozen soapberry rice using a crusher; S5: Mixing: Pour 10-20 parts of soapberry rice and seaweed powder into a container and add 100 parts of water, while stirring with a blender; S6: Ultrasonic treatment: placing the mixed solution in S5 in an ultrasonic device for treatment; S7: Purification: After the ultrasonic treatment, the impurities and sediment in the liquid are removed by filtration and centrifugation to improve the purity of the extracted liquid; S8: Concentration and drying: Concentration uses vacuum evaporation technology to concentrate the liquid; the concentrated liquid can be dried by spray drying or freeze drying.

[0008] Preferably, in S2, the moisture content of the soapberry rice flour is between 20% and 25%.

[0009] Preferably, in S3, the temperature is controlled between -15°C and -10°C, and the freezing is performed for 10 hours.

[0010] Preferably, in S4, the soapberry rice flour particles can pass through a sieve with a mesh size of 100 or more.

[0011] Preferably, in S5, the stirring speed of the stirrer is 150-250 r / min, and the stirring time is 20 min.

[0012] Preferably, in S6, the preset frequency of the ultrasound is 23-28 kHz, and the reaction time is 0.8 h to 1.2 h.

[0013] Compared with the prior art, the present invention has the following beneficial effects: (1) The low-temperature freezing treatment of the present invention helps to maintain the nutritional components of soapberry rice and avoid the degradation or denaturation of heat-sensitive vitamins, proteins and other bioactive substances caused by high temperature.

[0014] (2) The ultrasonic treatment of the present invention accelerates the release of the active ingredients, so that the prepared plant thickener has higher purity and better stability, reduces the presence of impurities and precipitates, and thus improves the overall quality of the product.

[0015] (3) The high content of saponin in the present invention not only enhances the thickening effect of the thickener, but also gives it certain health care functions.

[0016] (4) The dried soapberry rice flour plant thickener of the present invention is in powder or granular form, which is convenient for storage, transportation and use, and also ensures the fluidity and stability of the product. DETAILED DESCRIPTION

[0017] The present invention is further described in the following examples, and the embodiments of the present invention include but are not limited to the following examples. Example

[0018] The preparation method of the soapberry rice flour plant thickener provided by the present invention comprises the following steps: S1: Raw material preparation and cleaning: Select fresh, impurity-free, and mold-free soapberry rice as the raw material; soak the soapberry rice in clean water for 24 hours to remove dust and impurities on the surface; rinse the soaked soapberry rice with clean water to ensure that there is no mud, sand, or other dirt on the surface; S2: Drying of raw materials: The washed soapberry rice is passed through a drying device or air-dried to reduce the moisture content of the soapberry rice flour to 25%; S3: low-temperature freezing: the crushed sapodilla rice flour is subjected to low-temperature freezing treatment, the temperature is controlled between -10°C, and the temperature is frozen for 10 hours; S4: Crushing: Using a crusher to crush the frozen soapberry rice, the soapberry rice powder particles can pass through a sieve with a mesh size of 100 or more; S5: Mixing: Pour 10 parts of soapberry rice and seaweed powder into a container and add 100 parts of water, and stir with a blender at a speed of 150 r / min for 20 min. S6: Ultrasonic treatment: The mixed solution in S5 is placed in an ultrasonic device for treatment, the ultrasonic preset frequency is 23 kHz, and the reaction time is 0.8 h; S7: Purification: After the ultrasonic treatment, the impurities and sediment in the liquid are removed by filtration and centrifugation to improve the purity of the extracted liquid; S8: Concentration and drying: Concentration uses vacuum evaporation technology to concentrate the liquid; the concentrated liquid can be dried by spray drying or freeze drying. Example

[0019] The preparation method of the soapberry rice flour plant thickener provided by the present invention comprises the following steps: S1: Raw material preparation and cleaning: Select fresh, impurity-free, and mold-free soapberry rice as the raw material; soak the soapberry rice in clean water for 24 hours to remove dust and impurities on the surface; rinse the soaked soapberry rice with clean water to ensure that there is no mud, sand, or other dirt on the surface; S2: Drying of raw materials: The washed soapberry rice is passed through a drying device or air-dried to reduce the moisture content of the soapberry rice flour to 23%; S3: Low-temperature freezing: The crushed sapodilla rice flour is subjected to low-temperature freezing treatment, the temperature is controlled at -12°C, and the temperature is frozen for 10 hours; S4: Crushing: Using a crusher to crush the frozen soapberry rice, the soapberry rice powder particles can pass through a sieve with a mesh size of 100 or more; S5: Mixing: Pour 15 parts of soapberry rice and seaweed powder into a container and add 100 parts of water, and stir with a blender at a stirring speed of 200 r / min for 20 min; S6: Ultrasonic treatment: The mixed solution in S5 is placed in an ultrasonic device for treatment, the ultrasonic preset frequency is 25 kHz, and the reaction time is 1 hour; S7: Purification: After the ultrasonic treatment, the impurities and sediment in the liquid are removed by filtration and centrifugation to improve the purity of the extracted liquid; S8: Concentration and drying: Concentration uses vacuum evaporation technology to concentrate the liquid; the concentrated liquid can be dried by spray drying or freeze drying. Example

[0020] The preparation method of the soapberry rice flour plant thickener provided by the present invention comprises the following steps: S1: Raw material preparation and cleaning: Select fresh, impurity-free, and mold-free soapberry rice as the raw material; soak the soapberry rice in clean water for 24 hours to remove dust and impurities on the surface; rinse the soaked soapberry rice with clean water to ensure that there is no mud, sand, or other dirt on the surface; S2: Drying the raw materials: The washed soapberry rice is passed through a drying device or air-dried to reduce the moisture content of the soapberry rice flour to 20%; S3: Low-temperature freezing: The crushed sapodilla rice flour is subjected to low-temperature freezing treatment, the temperature is controlled at -15°C, and the temperature is frozen for 10 hours; S4: Crushing: Using a crusher to crush the frozen soapberry rice, the soapberry rice powder particles can pass through a sieve with a mesh size of 100 or more; S5: Mixing: Pour 20 parts of soapberry rice and seaweed powder into a container and add 100 parts of water, and stir with a blender at a stirring speed of 250 r / min for 20 min; S6: Ultrasonic treatment: The mixed solution in S5 is placed in an ultrasonic device for treatment, the ultrasonic preset frequency is 28 kHz, and the reaction time is 1.2 h; S7: Purification: After the ultrasonic treatment, the impurities and sediment in the liquid are removed by filtration and centrifugation to improve the purity of the extracted liquid; S8: Concentration and drying: Concentration uses vacuum evaporation technology to concentrate the liquid; the concentrated liquid can be dried by spray drying or freeze drying.

[0021] Raw material drying: The washed soapnut rice is passed through drying equipment or air-dried to keep its moisture content between 20% and 25%. This moisture range is helpful for subsequent crushing, because too much moisture may cause the soapnut rice powder to adhere to the inner wall of the grinder during the crushing process, reducing the crushing efficiency; too little moisture may make the soapnut rice too dry, increase the difficulty of crushing, and even cause the grinder to overheat or be damaged; the moisture content of the soapnut rice is controlled between 20% and 25%. The moisture content within this range is neither too high to cause adhesion to the inner wall of the grinder, nor too low to make the soapnut rice too dry and difficult to crush; during the drying process, tools such as a moisture meter can be used to regularly detect the moisture content of the soapnut rice so that the processing methods and parameters can be adjusted in time.

[0022] Low temperature freezing: The crushed soapberry rice flour is then frozen at a temperature between -15°C and -10°C for 10 hours. This freezing process is due to the high-speed operation and friction of the grinder during the crushing process, which causes the temperature to rise. This mechanical energy is converted into heat, raising the temperature of the crushing environment. If the soapberry rice is kept at room temperature, this would affect its nutritional content. Heat-sensitive vitamins in the soapberry rice, such as vitamin C and B vitamins, are easily degraded at high temperatures. Furthermore, proteins and other bioactive substances may also denature or be inactivated by high temperatures, resulting in a decrease in nutritional value. Frozen soapberry rice flour, however, maintains the stability of its nutritional content and is more brittle and easier to crush.

[0023] Crushing: Use a grinder to grind the frozen soapberry rice into small pieces so that the particles can pass through a sieve with mesh size of 100 or above. The ground soapberry rice flour is uniform and fine without any noticeable graininess.

[0024] mix: Pour 10-20 parts of soapberry rice flour into a container and add 100 parts of water, and stir with a stirrer at a speed of 150-250 r / min for 20 minutes to fully mix the soapberry rice and water.

[0025] Sonication: The mixed solution in S5 is placed in an ultrasonic device for treatment, with a preset frequency of 23-28 kHz and a reaction time of 0.8 h to 1.2 h.

[0026] Ultrasonic treatment includes physical properties of cavitation effect, mechanical vibration and thermal effect. The cavitation effect and thermal effect of ultrasound are used to accelerate the release of effective ingredients in soapberry rice flour. The effective ingredients are mainly saponins. Saponins are the main active ingredients of soapberry plants and have many important biological activities and pharmacological effects, such as anti-cancer, anti-inflammatory, anti-allergic, leukemia treatment, antiviral, blood sugar lowering, prevention and treatment of cardiovascular and cerebrovascular diseases, etc.

[0027] The mechanism of ultrasonic treatment is mainly based on the physical properties of ultrasound, which work together to accelerate the dissolution and diffusion of target components in plant cells. The details are as follows: Cavitation effect: When ultrasound propagates through liquid, it generates numerous tiny bubbles (cavitation nuclei). These bubbles continuously vibrate, grow, and accumulate energy under the influence of ultrasound. When a certain threshold is reached, the bubbles collapse and close rapidly, releasing a huge amount of energy. The high temperature and high pressure environment generated by this energy release helps to destroy plant cell walls, allowing the active ingredients within the cells to be released and dissolved into the solvent.

[0028] Mechanical vibration: The mechanical vibration of ultrasound can promote the thorough mixing of solvent and plant materials, improving mass transfer efficiency. At the same time, vibration also helps to break the tight connection between plant cells, further promoting the release of active ingredients.

[0029] Thermal effect: Ultrasonic waves generate heat during propagation, which can increase the temperature of the solvent, thereby accelerating molecular movement and promoting chemical reactions. Furthermore, the increased temperature can reduce the surface tension and viscosity of the solvent, facilitating the dissolution and diffusion of active ingredients.

[0030] Ultrasonic treatment ensures that the active ingredients in saponin rice can be fully utilized when preparing the plant thickener, thereby improving the performance and quality of the thickener.

[0031] Saponins, the main active ingredient in saponin rice, possess excellent biological activity and pharmacological effects. Increasing the saponin content in plant thickeners not only enhances their thickening properties but also imparts certain health benefits, such as anti-inflammatory and antioxidant properties, thereby increasing their value.

[0032] Purification treatment: After the ultrasonic treatment, the impurities and sediments in the liquid are removed by filtration and centrifugation to improve the purity of the extracted liquid.

[0033] filter: Use filter paper or cloth filter for preliminary filtration to remove larger solid particles and suspended matter. During the filtration process, the filtration speed and pressure can be adjusted as needed to ensure the purity of the liquid extract.

[0034] Centrifugation: Transfer the filtered liquid to a centrifuge tube and spin it at high speed in a centrifuge. This allows the impurities and sediment to settle to the bottom of the tube under the action of centrifugal force. After centrifugation, pour off the supernatant to avoid disturbing the sediment at the bottom.

[0035] The purification process can effectively remove impurities and sediments from the liquid, as well as some non-target components. This significantly improves the purity of the soapberry rice flour plant thickener, making it purer and thus improving the overall quality of the product.

[0036] The presence of impurities may affect the stability of thickeners, leading to problems such as stratification, precipitation, or deterioration during storage or use. Purification treatment can reduce the occurrence of these potential problems and make the thickener more stable and reliable.

[0037] Saponins, the main active ingredients in saponin rice, have a significant impact on the performance of thickeners. Purification can increase the purity and content of saponins, potentially enhancing key thickener properties such as thickening effect, stability, and rheological properties.

[0038] Concentration and drying: concentrate: After purification, the liquid needs to be concentrated to increase the content of the target ingredient. Concentration uses vacuum evaporation to concentrate the liquid. By reducing the water content, the concentration of the active ingredient is increased, ensuring product stability and quality.

[0039] dry: The concentrated liquid can be dried by spray drying or freeze drying. Spray drying quickly atomizes the liquid into small particles, while freeze drying sublimes the water at low temperatures. Both methods can ensure that the active ingredients are not destroyed.

[0040] The dried sapodilla rice powder plant thickener is in powder or granular form with a uniform and fine texture. This state is convenient for storage, transportation and use, while also ensuring the fluidity and stability of the product.

[0041] The invention adopts low-temperature freezing, re-crushing and ultrasonic treatment to fully retain and extract saponin, a main active ingredient in saponin rice flour, and the saponin content is significantly higher than that of the saponin rice flour plant thickener prepared by the traditional method.

Claims

1. A method for preparing a sapodilla rice flour plant thickener, characterized in that: include: S1: Raw material preparation and cleaning: Select fresh, impurity-free and mildew-free sapodilla rice as raw material; Soak the soapberry rice in clean water for 24 hours to remove dust and impurities on the surface; rinse the soapberry rice with clean water after soaking to ensure that there is no sand or other dirt on the surface; S2: Drying of raw materials: passing the washed sapodilla rice through a drying device or drying it in the sun; S3: low temperature freezing: subjecting the crushed sapodilla rice flour to low temperature freezing treatment; S4: crushing: crushing the frozen sapodilla rice using a crusher; S5: Mixing: Pour 10-20 parts of sapodilla rice and seaweed powder into a container and add 100 parts of water, and stir using a mixer; S6: Ultrasonic treatment: placing the mixed solution in S5 in an ultrasonic device for treatment; S7: Purification treatment: After the ultrasonic treatment, the impurities and sediments in the liquid are removed by filtration and centrifugation to improve the purity of the extract; S8: Concentration and drying: Concentration uses vacuum evaporation technology to concentrate the liquid; the concentrated liquid can be dried by spray drying or freeze drying.

2. The method for preparing a sapodilla rice flour plant thickener according to claim 1, characterized in that: In S2, the moisture content of the sapodilla rice flour is between 20% and 25%.

3. The method for preparing a sapodilla rice flour plant thickener according to claim 1, characterized in that: In S3, the temperature was controlled between -15°C and -10°C and frozen for 10 h.

4. The method for preparing a sapodilla rice flour plant thickener according to claim 1, characterized in that: In S4, the sapodilla rice flour particles can pass through a sieve with a mesh size of 100 or more.

5. The method for preparing a sapodilla rice flour plant thickener according to claim 1, characterized in that: In S5, the stirring speed of the mixer is 150-250 r / min, and the stirring time is 20 min.

6. The method for preparing a sapodilla rice flour plant thickener according to claim 1, characterized in that: In S6, the ultrasonic preset frequency is 23-28kHz and the response time is 0.8h to 1.2h.