Method for preparing wild jujube juice blasting beads rich in gamma-aminobutyric acid by utilizing microfluidic technology and obtained product

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing wild jujube juice blasting beads rich in gamma-aminobutyric acid by utilizing a microfluidic technology and an obtained product. According to the present invention, the micro-fluidic technology is adopted to prepare the blasting bead product with the excellent pulp explosion effect, such that the taste experience of the product is substantially improved, and the effective embedding and the stable release of the gamma-aminobutyric acid are ensured. The innovation not only enriches the taste level of milk tea, fruit tea and other drinks, but also brings healthier and more delicious drink choices for consumers. Meanwhile, according to the wall material provided by the invention, under the synergistic effect of the sodium alginate and the carrageenan, the gel characteristic of the sodium alginate and the sticky and smooth feeling of the carrageenan supplement each other, so that a crisp, refreshing or soft and elastic mouth feel can be made, and the hardness and softness of the food are balanced; meanwhile, the semen ziziphi spinosae is pretreated, so that a stable wall material layer is further formed in the prepared blasting bead, a stable gel system is formed under the synergistic effect of all the steps, and the solidification degree and stability of food are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing γ-aminobutyric acid-rich sour jujube juice bursting beads by utilizing microfluidic technology and the obtained product. Background Art

[0002] Insomnia is a common sleep disorder in modern life, which is characterized by difficulty falling asleep, long sleep time, easy awakening, early awakening, poor sleep quality and reduced total sleep time. It can also cause daytime dysfunction such as fatigue, depression, physical discomfort, inattention and slow reaction. With the rapid development of society and the increase in competitive pressure, the incidence of insomnia has increased year by year. Long-term insomnia may also cause metabolic syndrome, depression and cardiovascular disease, which in turn aggravate insomnia and have a serious impact on people's daily life and work. The high incidence of insomnia and depression makes timely treatment particularly important. Therefore, the early prevention and treatment of insomnia and depression has become an urgent problem to be solved in today's medical and social fields.

[0003] Jujube is a traditional Chinese medicine with a long history. It has attracted much attention for its rich nutrients and unique pharmacological effects. It is a natural source of γ-aminobutyric acid. The γ-aminobutyric acid in jujube is not only high in content, but also easily absorbed and utilized by the human body. Studies have shown that the γ-aminobutyric acid in jujube can pass through the blood-brain barrier and directly act on the brain, thereby exerting its unique pharmacological effects. It can effectively inhibit the overexcitation of neurons, reduce the tension of the brain, help people relieve stress, soothe nerves, and achieve the effect of nourishing the heart and calming the mind.

[0004] Gamma-aminobutyric acid (GABA) is produced by glutamate under the catalysis of glutamate decarboxylase. It is a small molecular weight non-protein amino acid widely found in animals and plants, and is also an important inhibitory neurotransmitter in the central nervous system of mammals, with many important physiological functions. However, the properties of GABA are relatively unstable, which limits its application to a certain extent. The instability of GABA is mainly manifested in its chemical properties. The amino and carboxyl groups in the GABA molecule make it have certain reactivity, which is easy to interact with other compounds, resulting in structural changes or degradation. This instability is particularly evident in the extraction, storage and use of GABA, and a series of measures need to be taken to ensure its stability and activity, such as embedding.

[0005] Traditional embedding methods, such as paraffin embedding and OCT embedding, have certain defects. Although paraffin embedding can maintain good morphological structure, it may affect the activity of certain molecules; although OCT embedding is suitable for maintaining enzyme activity, the sections are thicker and easy to curl; resin embedding has high hardness, which is conducive to ultra-thin sections, but the preparation process is cumbersome and may affect tissue details; plastic embedding is suitable for hard tissues but may introduce chemical residues that affect subsequent analysis.

[0006] Nowadays, drinks such as milk tea and fruit tea are popular among consumers for their unique taste and rich flavor. In order to further enhance the appeal of the product, researchers incorporated the popping bead element into it, aiming to achieve a richer taste experience and effective embedding of beneficial ingredients such as GABA.

[0007] However, the directly prepared popping beads do not have a popping effect, which greatly affects the sensory enjoyment of consumers and the market competitiveness of the product. In addition, the popping beads prepared in the prior art have a low embedding rate, and the wall material is easily damaged, which affects the edible quality of the popping beads. At present, there is no relevant record of preparing popping beads with sour jujube juice. Summary of the invention

[0008] In order to solve the problems in the prior art and fill the technical gap, the present invention provides a method for preparing jujube juice popping beads rich in γ-aminobutyric acid (GABA) using microfluidic technology. The method combines the natural nutrition of jujube juice with microfluidic technology and applies composite wall materials, aiming to produce a popping bead product with unique taste, stable performance and rich in healthy ingredients.

[0009] Another object of the present invention is to provide a kind of sour jujube juice bursting beads rich in gamma-aminobutyric acid (GABA) prepared by the above method.

[0010] The technical solution adopted by the present invention to achieve the above-mentioned purpose is: The present invention provides a method for preparing jujube juice bursting beads rich in gamma-aminobutyric acid (GABA) by using microfluidic technology, comprising the following steps: (1) Dissolve calcium lactate powder in boiling water until fully dissolved to obtain a calcium lactate solution; (2) adding a small amount of ursolic acid to the sour jujube juice and stirring the mixture to obtain the pretreated sour jujube juice; (3) Mixing the sodium alginate solution and the carrageenan solution in proportion, stirring until the mixture is uniform, to obtain a wall material solution; (4) The wall material solution, pretreated jujube juice and calcium lactate solution were used as microfluidic three-phase systems A, B and C, respectively. Phase A wrapped around phase B and then entered phase C to form a shell-core structure of jujube juice beads rich in γ-aminobutyric acid (GABA).

[0011] Preferably, in step (1), the mass concentration of the calcium lactate solution is 1%-3%.

[0012] Preferably, in step (2), the amount of ursolic acid added is 0.2-0.3% of the mass of the sour jujube juice.

[0013] Preferably, in step (3), the mass concentration of the sodium alginate solution is 1%-3%; the mass concentration of the carrageenan solution is 1-2%; and the mass ratio of the sodium alginate solution to the carrageenan solution is 2:1.

[0014] Preferably, in step (4), the specific process is: injecting the pretreated jujube juice and the wall material solution into a microfluidic device, wherein the microfluidic device is provided with an inner lining structure, wherein the inner channel is the pretreated jujube juice and the outer channel is the wall material solution; by adjusting the flow rates of the two channels, the two gradually meet in the microfluidic channel, the latter wraps the former and forms tiny droplets, and then drips into the calcium lactate solution to form burst beads.

[0015] Preferably, the flow rate of the pretreated sour jujube juice is 0.8-1 mL / min; the flow rate of the wall material solution is 0.6 mL / min.

[0016] The present invention also provides γ-aminobutyric acid (GABA)-rich sour jujube juice bursting beads prepared by the above method.

[0017] The present invention adopts microfluidic technology to prepare a bursting bead product with excellent bursting effect, which not only greatly improves the taste experience of the product, but also ensures the effective embedding and stable release of γ-aminobutyric acid. This innovation not only enriches the taste level of beverages such as milk tea and fruit tea, but also brings consumers a healthier and more delicious beverage choice. At the same time, the wall material provided by the present invention, under the synergistic effect of sodium alginate and carrageenan, the gel properties of sodium alginate and the sticky feeling of carrageenan complement each other, can create a crisp or soft and elastic taste, and balance the hardness and softness of the food; at the same time, the present invention pre-treats the Chinese date kernel, so that a stable wall material layer is further formed inside the prepared bursting bead, and under the synergistic effect of each step, a stable gel system is formed to improve the coagulation degree and stability of the food.

[0018] The jujube juice used in the present invention is prepared by the following method: fresh, mature, and pest-free jujubes are selected as raw materials. The jujubes are washed to remove dust and impurities on the surface. The washed jujubes are de-cored, then crushed, and squeezed by a juicer. During the juicing process, the pressure should be controlled at 0.8 MPa and the speed should be 12000 r / min to obtain high-quality juice. The squeezed jujube juice is preliminarily filtered to remove large impurities and pomace therein. Gelatin is added as a clarifier (10 g is added for every 100 ml of juice) to precipitate the suspended matter in the juice. Finally, the jujube juice is concentrated (the concentrated juice is modulated at a ratio of 5 times) to increase the concentration and flavor of the juice. During the concentration process, the temperature should be controlled at 60° C. and the pressure should be less than 10 kPa to avoid the destruction of the nutrients in the juice. The concentrated jujube juice needs to be sterilized to ensure the hygiene and safety of the product. Usually, high-temperature instantaneous sterilization or pasteurization methods are used to fill the sterilized jujube juice.

[0019] The beneficial effects of the present invention are: 1. Through microfluidic technology, the uniform distribution and effective embedding of GABA in the sour jujube juice beads can be ensured, avoiding the problems of uneven embedding and poor release performance that may occur in traditional methods. This improves its stability and bioavailability in the product, allowing consumers to more effectively absorb the health benefits brought by GABA.

[0020] 2. Optimize the taste and quality of popping beads: Microfluidics technology can control the size, shape and internal structure of popping beads, giving them a more delicate and refreshing taste. At the same time, this technology can also ensure that the popping beads have a good bursting effect when eaten, further improving the quality of the product and consumer experience.

[0021] 3. Make full use of sour jujube juice resources: By combining sour jujube juice with GABA and preparing it with the help of microfluidic technology, not only can new foods with unique flavor and taste be developed, but also sour jujube juice resources can be fully utilized, bringing new development opportunities to the sour jujube juice industry.

[0022] 4. Enhance product market competitiveness: GABA-rich sour jujube juice beads have unique health concepts and taste advantages, which can meet the needs of modern consumers for healthy food and novel taste. Therefore, the launch of this product will help enhance the competitiveness of enterprises in the market and create greater commercial value for enterprises. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is the overall diagram of the lined structure; Figure 2 Form a local map for the bursting beads; Figure 3It is the finished product of the bursting beads. DETAILED DESCRIPTION

[0024] The technical solution of the present invention is further explained and illustrated by means of specific embodiments below.

[0025] The overall structure diagram of the explosive beads prepared by the present invention and the partial diagram of the explosive beads are as follows: Figure 1 and Figure 2 shown.

[0026] Example 1 (1) Dissolve calcium lactate powder in boiling water until fully dissolved to obtain a calcium lactate solution with a mass concentration of 1%; (2) adding 0.2% ursolic acid by weight of the jujube juice to the jujube juice, and stirring the mixture to obtain the pretreated jujube juice; (3) Mixing a sodium alginate solution with a mass concentration of 3% and a carrageenan solution with a mass concentration of 1% in a mass ratio of 2:1, and stirring until the mixture is uniformly mixed to obtain a wall material solution; (4) The wall material solution, the pretreated jujube juice and the wall material solution are injected into the microfluidic device. The microfluidic device is provided with an inner lining structure, wherein the inner channel is the pretreated jujube juice, and the flow rate of the pretreated jujube juice is 1 mL / min; (flow rate 1 ml) the outer channel is the wall material solution, and the flow rate of the wall material solution is 0.6 mL / min (flow rate 0.6 ml); the wall material pressure is 100-130 mbar, the core material pressure is 200-300 mbar, the surface tension is 50 mN / m, and the viscosity is 1-1000 mPa·s. Under these conditions, the two gradually meet in the microfluidic channel, the latter wraps the former and forms tiny droplets, which are then dropped into the calcium lactate solution to form burst beads.

[0027] Through the above examples, γ-aminobutyric acid-rich sour jujube juice popping beads were prepared. These popping beads have a unique taste and flavor, and are rich in various nutrients in sour jujube juice and the health benefits brought by GABA. Figure 3 shown.

[0028] The uniformity was measured by a laser particle size analyzer. The diameter of the popping beads prepared in Example 1 was about 3.20 mm. The appearance was round and full, the surface was smooth, and the hardness was moderate, so that the popping effect could be better maintained when eaten.

[0029] Example 2 (1) Dissolve calcium lactate powder in boiling water until fully dissolved to obtain a calcium lactate solution with a mass concentration of 2%; (2) adding 0.2% ursolic acid by weight of the jujube juice to the jujube juice, and stirring the mixture to obtain the pretreated jujube juice; (3) Mixing a sodium alginate solution with a mass concentration of 3% and a carrageenan solution with a mass concentration of 1.5% in a mass ratio of 2:1, and stirring until the mixture is uniformly mixed to obtain a wall material solution; (4) Injecting the wall material solution, the pretreated jujube juice and the wall material solution into a microfluidic device, wherein the microfluidic device is provided with an inner lining structure, wherein the inner channel is the pretreated jujube juice, and the flow rate of the pretreated jujube juice is 0.8 mL / min; the outer channel is the wall material solution, and the flow rate of the wall material solution is 0.6 mL / min; the two are gradually met in the microfluidic channel, the latter wraps the former and forms tiny droplets, and then drips into the calcium lactate solution to form burst beads (other process parameters are the same as in Example 1).

[0030] Compared with Example 1, the flow rate of the sour jujube juice was adjusted from the original 1 mL / min to 0.8 mL / min, and the flow rate of the sodium alginate was also adjusted to 0.6 mL / min accordingly. This adjustment helps to form more uniform and stable burst beads.

[0031] The uniformity was measured by a laser particle size analyzer. After adjustment, the final diameter of the popping beads was about 3.25mm. The appearance was round and full, the surface was smooth, and the hardness was moderate, so that it could better maintain the popping effect when eaten.

[0032] Comparative Example 1 (1) Dissolve calcium lactate powder in boiling water until fully dissolved to obtain a calcium lactate solution with a mass concentration of 2%; (2) Mixing a sodium alginate solution with a mass concentration of 3% and a carrageenan solution with a mass concentration of 1.5% in a mass ratio of 2:1, and stirring until the mixture is uniformly mixed to obtain a wall material solution; (3) Injecting the wall material solution, the jujube juice and the wall material solution into a microfluidic device, wherein the microfluidic device is provided with an inner lining structure, wherein the inner channel is the jujube juice, and the flow rate of the jujube juice is 0.8 mL / min; the outer channel is the wall material solution, and the flow rate of the wall material solution is 0.6 mL / min; the two are gradually met in the microfluidic channel, the latter wraps the former and forms tiny droplets, and then drips into the calcium lactate solution to form burst beads (other process parameters are the same as in Example 1).

[0033] Effect Example 1 The breakage rate of the popping beads prepared in Examples 1-2 and Comparative Example 1 was counted, and the total amount was counted according to the number of drops dripped every 30 minutes. The number of popping beads with complete appearance, roundness and fullness, and smooth surface was finally obtained as the number of successfully prepared popping beads, and the breakage rate was calculated. The texture characteristics of the popping beads prepared in the examples and comparative examples were tested using a texture analyzer (Suzhou Baumann TA. GEL texture analyzer with 20 kg force sensor; popping bead field test probe). During the experiment, each group tried to select samples of the same size as the samples to be tested. The test indicators were hardness, elasticity and chewiness. The specific results are shown in Table 1.

[0034] Table 1 Effect Example 2 The bursting effect of the popping beads was evaluated by tasting and feeling by professionals. This method is highly subjective, but can directly reflect the experience of consumers. After adjustment, 10 food professionals conducted sensory evaluation, and the sample evaluated was the popping beads prepared in Example 2. The specific evaluation results are shown in Table 2 below.

[0035] Table 2 Sensory evaluation table Through the above optimization measures, the present invention successfully prepared high-quality γ-aminobutyric acid-rich sour jujube juice popping beads, which have excellent taste and flavor and have high market value and application prospects.

Claims

1. A method for preparing γ-aminobutyric acid-rich sour jujube juice bursting beads using microfluidic technology, characterized in that: The following steps are involved: (1) Dissolve calcium lactate powder in boiling water until fully dissolved to obtain a calcium lactate solution; (2) adding a small amount of ursolic acid to the sour jujube juice and stirring the mixture to obtain the pretreated sour jujube juice; (3) Mixing the sodium alginate solution and the carrageenan solution in proportion, stirring until the mixture is uniform, to obtain a wall material solution; (4) The wall material solution, pretreated jujube juice and calcium lactate solution were used as microfluidic three-phase systems A, B and C, respectively. Phase A encapsulated phase B and then entered phase C to form a shell-core structure of γ-aminobutyric acid-rich jujube juice beads.

2. The method according to claim 1, characterized in that In step (1), the mass concentration of the calcium lactate solution is 1%-3%.

3. The method according to claim 1 or 2, characterized in that: In step (2), the amount of ursolic acid added is 0.2-0.3% of the mass of the sour jujube juice.

4. The method according to claim 1, characterized in that In step (3), the mass concentration of the sodium alginate solution is 1%-3%; the mass concentration of the carrageenan solution is 1-2%; and the mass ratio of the sodium alginate solution to the carrageenan solution is 2:

1.

5. The method according to any one of claims 1 to 4, characterized in that: In step (4), the specific process is: injecting the pretreated jujube juice and the wall material solution into the microfluidic device, the microfluidic device is provided with an inner lining structure, wherein the inner channel is the pretreated jujube juice and the outer channel is the wall material solution; by adjusting the flow rates of the two channels, the two gradually meet in the microfluidic channel, the latter wraps the former and forms tiny droplets, and then drips into the calcium lactate solution to form burst beads.

6. The method according to claim 5, characterized in that The flow rate of the pretreated sour jujube juice is 0.8-1 mL / min; the flow rate of the wall material solution is 0.6 mL / min.

7. A kind of sour jujube juice bursting beads rich in γ-aminobutyric acid prepared by the method described in any one of claims 1 to 6.

Images