A pure pear paste for moistening the lungs and relieving cough and its processing technology

Abstract

The present invention belongs to the technical field of food and food processing, and relates to a pure pear paste for moistening the lungs and relieving cough and its processing technology. The processing technology of the pure pear paste of the present invention includes steps such as pretreatment, repeated freeze-thawing, pH gradient enzymatic hydrolysis, and vacuum concentration. By optimizing the technology, the bitter taste of the pear paste is reduced, and the fresh sweetness of the pure pear paste is improved. The pure pear paste of the present invention does not add additives such as preservatives, pigments, and sweeteners, reducing the risk of human intake of these chemical substances and making it safer and more reliable to eat.

Description

Technical Field

[0001] The present invention belongs to the technical field of food and food processing, and particularly relates to a pure pear paste for moistening the lungs and relieving cough and its processing technology. Background Art

[0002] Disclosing the information of this background art section is only intended to increase the understanding of the overall background of the present invention, and is not necessarily regarded as an admission or an implication in any form that this information constitutes the prior art already known to those of ordinary skill in the art.

[0003] As a common fruit, pears have always been considered to have the effects of moistening the lungs and relieving cough, clearing heat and resolving phlegm. Modern medical research has also proved that pears are rich in water, vitamins, minerals and dietary fiber, and have good health care effects. In traditional medicine, pears are considered to have the effects of moistening the lungs and relieving cough, clearing heat and reducing fire, promoting the production of body fluid and quenching thirst. Pears are sweet, slightly sour, cold in nature, non-toxic, and belong to the lung and stomach meridians. "Compendium of Materia Medica" records: "Pears, that is, 'li', have a downward and smooth nature." Pears can treat wind-heat, moisten the lungs, cool the heart, resolve phlegm, reduce fire, and detoxify. Modern medical research also shows that pears contain various vitamins and minerals, such as vitamin C, B vitamins, potassium, etc., and have the effects of antioxidant, anti-inflammatory, and enhancing immunity. However, despite the many health benefits of pears, in daily life, the ways of eating pears are relatively single, and for some cough symptoms that require long-term treatment or relief, simply eating pears cannot meet the rapid and efficient treatment needs. Therefore, how to effectively retain and utilize the health effects of pears has become an important research topic in the fields of food and health products.

[0004] Chinese Patent No. CN 108719902 A discloses a cough-relieving pear paste and its preparation method, including peeling and pitting pears to obtain pear flesh, pressing the pear flesh to obtain pear juice and pear residue, then crushing and extracting the pear residue with pear skin and pear core to obtain pear juice, concentrating the pressed pear juice and the extracted pear juice respectively and then mixing them, and then mixing with carrageenan to obtain pear paste. Research points out that excessive intake or long-term intake of carrageenan may have adverse effects on the gastrointestinal tract, immune system, etc. Chinese Patent No. CN 110250469 A discloses a preparation method of pear paste, including the following steps: crushing the washed pears and pressing them, filtering to obtain pear juice; boiling and concentrating the pear juice, and sequentially subjecting the obtained concentrated liquid to centrifugal separation and screening filtration to remove impurities to obtain a semi-finished product; evaporating and concentrating the semi-finished product with a four-effect forward-flow evaporator to obtain a semi-finished pear paste; adding reduced glutathione to the semi-finished pear paste and mixing and stirring evenly to obtain the pear paste. Chinese Patent No. CN 117044911A discloses a micro-fermented golden fruit pear paste and its preparation method, which adopts enzymatic hydrolysis and probiotic micro-fermentation technology, while not adding sulfur-containing color protectants, increases the types of organic acids and the content of flavor substances, and retains antioxidant substances.

[0005] However, the following problems still exist in the existing technologies related to pear paste and its preparation processes:

[0006] (1) Complex composition: A large number of other ingredients, such as sugars and additives, are added to many pear paste products. Although it increases the taste of pear paste to a certain extent, there are many problems in terms of food safety.

[0007] (2) Backward processing technology: The traditional processing technology of pear paste usually adopts the method of heating and concentration. This method not only has high energy consumption and long time, but also easily destroys the nutrients and active substances in pears, reducing the quality and efficacy of pear paste. At the same time, the taste of bitter amino acids will be more obvious, affecting the taste and flavor of the product. Summary of the Invention

[0008] At present, it is known that tryptophan and phenylalanine are bitter amino acids in pears, which have a bitter effect on the overall taste. To overcome the deficiencies of the existing technologies, the present invention provides a pure pear paste with safe ingredients, no additives, good taste and having the effect of moistening the lungs and relieving cough, as well as its processing technology.

[0009] Specifically, the processing technology of the pure pear paste includes the following steps:

[0010] (1) Peel and core the pears, cut the pear flesh into filaments or pieces, and set aside;

[0011] (2) After the processed pear flesh is repeatedly frozen and thawed, collect the thawed pear juice;

[0012] (3) Juice the frozen and thawed pear flesh, perform pH gradient enzymatic hydrolysis treatment, filter, and collect the enzymatically hydrolyzed pear juice;

[0013] (4) Mix the thawed pear juice and the enzymatically hydrolyzed pear juice, concentrate under reduced pressure, filter, and obtain the pear paste.

[0014] Furthermore, the processing technology of the pure pear paste includes the following steps:

[0015] (1) Peel and core the pears, cut the pear flesh into filaments or pieces, and set aside;

[0016] (2) Freeze the processed pear flesh at -40°C ± 5°C for 6 - 10 h, thaw at 15°C ± 5°C for 6 - 10 h, freeze at -20°C ± 5°C for 10 - 15 h, thaw at 10°C ± 5°C for 5 - 10 h, freeze at -10°C ± 5°C for 8 - 12 h, thaw at 10°C ± 5°C for 8 - 12 h, collect the thawed pear juice, and refrigerate at 2 - 8°C for later use;

[0017] (3) After juicing the frozen and thawed pear flesh, add a cellulose enzyme solution with a concentration of 5 - 15 U / ml and a volume 2 - 4 times that of the pear flesh for 4 - 8 h of pH gradient enzymatic hydrolysis, filter, and collect the enzymatically hydrolyzed pear juice;

[0018] (4) Mix the thawed pear juice and enzymatically hydrolyzed pear juice, and concentrate under reduced pressure to a relative density of 1.25 - 1.35 (45 °C), then filter to obtain pear paste.

[0019] Furthermore, the pH gradient enzymatic hydrolysis is adjusted with citric acid and water as follows: pH = 3.0 - 4.0 for 1 - 2 h, pH = 4.0 - 5.0 for 1 - 2 h, pH = 5.0 - 6.0 for 1 - 2 h, pH = 6.0 - 7.0 for 1 - 2 h.

[0020] The present invention also provides a pure pear paste prepared by the above processing technology and its use in the preparation of a composition with the effect of moistening the lungs and relieving cough.

[0021] Compared with the prior art, the technical effect of the present invention lies in:

[0022] The pure pear paste of the present invention does not add preservatives, sweeteners, or pigments throughout the process, and only improves the taste through process control, meeting the trend of natural foods. Moreover, it reduces the risk of human intake of these chemical substances, and is safer and more reliable for children, pregnant women, the elderly, and people with relatively weak bodies to consume.

[0023] The present invention improves the sweetness of the pear paste by reducing the bitter taste, breaking through the limitations of traditional single enzymatic hydrolysis or boiling processes. Specifically, through the synergistic effect of the repeated freeze-thaw pear juice collection method and the gradient pH enzymatic hydrolysis method, the content of tryptophan and phenylalanine in pears is significantly reduced, and the conversion of arginine into bitter compounds is inhibited, thereby improving the fresh sweetness of the pure pear paste. Description of the Drawings

[0024] Figure 1 It is the content of tryptophan in the pure pear paste of Examples 1 - 3 and the pure pear paste of Comparative Examples 1 - 5.

[0025] Figure 2 It is the content of phenylalanine in the pure pear paste of Examples 1 - 3 and the pure pear paste of Comparative Examples 1 - 5.

[0026] Figure 3 It is the content of urea in the pure pear paste of Examples 1 - 3 and the pure pear paste of Comparative Examples 1 - 5.

[0027] Figure 4 It is the taste score of the pure pear paste of Examples 1 - 3 and the pure pear paste of Comparative Examples 1 - 5.

[0028] Figure 5 It is a statistical chart of the number of coughs before and after taking the trial pear paste. Detailed Embodiments

[0029] In order to make the objectives and technical solutions of the present invention clearer and more understandable, the following further describes the present invention in conjunction with embodiments. However, the protection scope of the present invention is not limited to these embodiments, and the embodiments are only used to explain the present invention. Those skilled in the art should understand that any changes or equivalent substitutions that do not deviate from the concept of the present invention are included in the protection scope of the present invention.

[0030] Example 1: Pure Pear Paste and Processing Technology

[0031] (1) Peel and core 1 kg of pears, shred or cut the pear flesh into pieces, and set aside.

[0032] (2) Freeze the processed pear flesh at -40°C for 8 h, thaw at 15°C for 8 h, freeze at -20°C for 12 h, thaw at 10°C for 8 h, freeze at -10°C for 10 h, thaw at 10°C for 10 h, collect all the thawed pear juice, and refrigerate at 4°C for later use.

[0033] (3) After juicing the freeze-thawed pear flesh, add a cellulase enzyme solution with a concentration of 10 U / ml and a volume three times that of the pear flesh, and perform pH gradient enzymolysis using citric acid. The pH is 3.5, and enzymolysis is carried out for 1.5 h. Add an appropriate amount of water to adjust the pH to 4.5, and enzymolysis is carried out for 1.5 h. Add an appropriate amount of water to adjust the pH to 5.5, and enzymolysis is carried out for 1.5 h. Add an appropriate amount of water to adjust the pH to 6.5, and enzymolysis is carried out for 1.5 h. Then filter to collect the enzymolyzed pear juice.

[0034] (4) Mix the thawed pear juice and the enzymolyzed pear juice, and concentrate under reduced pressure to a relative density of 1.3, then filter to obtain 260 g of pear paste.

[0035] Example 2: Pure Pear Paste and Processing Technology

[0036] (1) Peel and core 1 kg of pears, shred or cut the pear flesh into pieces, and set aside.

[0037] (2) Freeze the processed pear flesh at -45°C for 6 h, thaw at 10°C for 6 h, freeze at -25°C for 10 h, thaw at 5°C for 5 h, freeze at -5°C for 8 h, thaw at 5°C for 8 h, collect all the thawed pear juice, and refrigerate at 2°C for later use.

[0038] (3) After juicing the freeze-thawed pear flesh, add a cellulase enzyme solution with a concentration of 15 U / ml and a volume twice that of the pear flesh, and perform pH gradient enzymolysis using citric acid. The pH is 3.0, and enzymolysis is carried out for 1 h. Add an appropriate amount of water to adjust the pH to 4.0, and enzymolysis is carried out for 1 h. Add an appropriate amount of water to adjust the pH to 5.0, and enzymolysis is carried out for 1 h. Add an appropriate amount of water to adjust the pH to 6.0, and enzymolysis is carried out for 1 h. Then filter to collect the enzymolyzed pear juice.

[0039] (4) Mix the thawed pear juice and the enzymolyzed pear juice, and concentrate under reduced pressure to a relative density of 1.25, then filter to obtain 242 g of pear paste.

[0040] Example 3: Pure Pear Paste and Processing Technology

[0041] (1) Peel and core 1 kg of pears, shred or cut the pear flesh into pieces, and set aside.

[0042] (2) Freeze the processed pear flesh at -35°C for 10 h, thaw at 20°C for 10 h, freeze at -15°C for 15 h, thaw at 5°C for 10 h, freeze at -5°C for 12 h, and thaw at 15°C for 12 h. Collect all the thawed pear juice and refrigerate it at 8°C for later use.

[0043] (3) After juicing the freeze-thawed pear flesh, add a cellulase enzyme solution with a concentration of 5 U / ml and a volume 4 times that of the pear flesh, and perform pH gradient enzymatic hydrolysis using citric acid. Set the pH to 4.0 and hydrolyze for 2 h, add an appropriate amount of water to adjust the pH to 5.0 and hydrolyze for 2 h, add an appropriate amount of water to adjust the pH to 6.0 and hydrolyze for 2 h, add an appropriate amount of water to adjust the pH to 7.0 and hydrolyze for 2 h, then filter to collect the enzymatically hydrolyzed pear juice.

[0044] (4) Mix the thawed pear juice and the enzymatically hydrolyzed pear juice, and concentrate under reduced pressure to a relative density of 1.35, then filter to obtain 253 g of pear paste.

[0045] Comparative Example 1: Pure Pear Paste and Processing Technology

[0046] (1) Peel and core 1 kg of pears, shred or cut the pear flesh into pieces, and set aside.

[0047] (2) After juicing the pear flesh, add a cellulase enzyme solution with a concentration of 10 U / ml and a volume 3 times that of the pear flesh, and perform pH gradient enzymatic hydrolysis using citric acid. Set the pH to 3.5 and hydrolyze for 1.5 h, add an appropriate amount of water to adjust the pH to 4.5 and hydrolyze for 1.5 h, add an appropriate amount of water to adjust the pH to 5.5 and hydrolyze for 1.5 h, add an appropriate amount of water to adjust the pH to 6.5 and hydrolyze for 1.5 h, then filter to collect the enzymatically hydrolyzed pear juice.

[0048] (3) Mix the thawed pear juice and the enzymatically hydrolyzed pear juice, and concentrate under reduced pressure to a relative density of 1.3, then filter to obtain 179 g of pear paste.

[0049] Comparative Example 2: Pure Pear Paste and Processing Technology

[0050] (1) Peel and core 1 kg of pears, shred or cut the pear flesh into pieces, and set aside.

[0051] (2) Freeze the processed pear flesh at -20°C for 12 h, thaw at 10°C for 8 h, freeze at -10°C for 10 h, collect the thawed pear juice and refrigerate it at 4°C for later use.

[0052] (3) After juicing the freeze-thawed pear flesh, add a cellulase enzyme solution with a concentration of 10 U / ml and a volume 3 times that of the pear flesh, and perform pH gradient enzymatic hydrolysis using citric acid. Set the pH to 3.5 and hydrolyze for 1.5 h, add an appropriate amount of water to adjust the pH to 4.5 and hydrolyze for 1.5 h, add an appropriate amount of water to adjust the pH to 5.5 and hydrolyze for 1.5 h, add an appropriate amount of water to adjust the pH to 6.5 and hydrolyze for 1.5 h, then filter to collect the enzymatically hydrolyzed pear juice.

[0053] (4) Mix the thawed pear juice and enzymatically hydrolyzed pear juice, and concentrate under reduced pressure to a relative density of 1.3, then filter to obtain 203 g of pear paste.

[0054] Comparative Example 3 Pure Pear Paste and Processing Technology

[0055] (1) Peel and core 1 kg of pears, cut the pear flesh into shreds or pieces, and set aside;

[0056] (2) Freeze the processed pear flesh at -40 °C for 8 h, thaw at 15 °C for 8 h, freeze at -20 °C for 12 h, thaw at 10 °C for 8 h, freeze at -10 °C for 10 h, thaw at 10 °C for 10 h, collect all the thawed pear juice, and refrigerate at 4 °C for later use;

[0057] (3) After juicing the freeze-thawed pear flesh, add a cellulase enzyme solution with a concentration of 10 U / ml and a volume three times that of the pear flesh, adjust the pH to 4.5 with citric acid for enzymatic hydrolysis, then filter to collect the enzymatically hydrolyzed pear juice;

[0058] (4) Mix the thawed pear juice and enzymatically hydrolyzed pear juice, and concentrate under reduced pressure to a relative density of 1.3, then filter to obtain 210 g of pear paste.

[0059] Comparative Example 4 Pure Pear Paste and Processing Technology

[0060] (1) Peel and core 1 kg of pears, cut the pear flesh into shreds or pieces, and set aside;

[0061] (2) Freeze the processed pear flesh at -40 °C for 8 h, thaw at 15 °C for 8 h, freeze at -20 °C for 12 h, thaw at 10 °C for 8 h, freeze at -10 °C for 10 h, thaw at 10 °C for 10 h, collect all the thawed pear juice, and refrigerate at 4 °C for later use;

[0062] (3) After juicing the freeze-thawed pear flesh, add a cellulase enzyme solution with a concentration of 10 U / ml and a volume three times that of the pear flesh, and perform pH gradient enzymatic hydrolysis with citric acid. The pH is 6.5 for 1.5 h, pH is 5.5 for 1.5 h, pH is 4.5 for 1.5 h, pH is 3.5 for 1.5 h, then filter, collect the enzymatically hydrolyzed pear juice and adjust the pH to neutral;

[0063] (4) Mix the thawed pear juice and enzymatically hydrolyzed pear juice, and concentrate under reduced pressure to a relative density of 1.3, then filter to obtain 185 g of pear paste.

[0064] Comparative Example 5 Pure Pear Paste and Processing Technology

[0065] (1) Peel and core 1 kg of pears, cut the pear flesh into shreds or pieces, and set aside;

[0066] (2) Juice the processed pear flesh, add an appropriate amount of water, and simmer and concentrate at 80 °C to a relative density of 1.3, then filter to obtain 167 g of pear paste.

[0067] Determine the contents of tryptophan, phenylalanine, and urea in pure pear paste by high performance liquid chromatography.

[0068] Figure 1 For the tryptophan contents in the pure pear pastes of Examples 1 to 3 and Comparative Examples 1 to 5 Figure 2 For the phenylalanine contents in the pure pear pastes of Examples 1 to 3 and Comparative Examples 1 to 5. Since no flavoring agents and additives are added to the pure pear paste of the present invention, it is difficult to mask the bitter taste by adding external sugars. When the contents of tryptophan and phenylalanine in the pear paste are high, it will bring a bitter taste and affect the taste. Figures 1 - 2 Data shows that the repeated freeze-thawing and gradient pH enzymatic hydrolysis processes of the present invention have a great influence on the contents of tryptophan and phenylalanine in pure pear paste, can effectively reduce the contents of tryptophan and phenylalanine in pure pear paste, and restore the sweet taste of fresh pears.

[0069] Arginine generally has no obvious bitter taste. In terms of taste, it usually does not cause obvious bitter taste due to high arginine content. However, studies have found that during the processing, arginine in pears will degrade or transform itself due to factors such as high temperature and pH changes. For example, arginine may be converted into ornithine and urea under certain conditions, and urea will produce a bitter taste, thereby affecting the taste. Figure 3 For the urea contents in the pure pear pastes of Examples 1 to 3 and Comparative Examples 1 to 5. Data shows that the optimized preparation process of the present invention avoids high temperature processes, and through repeated freeze-thawing and gradient pH enzymatic hydrolysis processes, effectively inhibits the conversion of arginine to urea, avoids the formation of bitter substances, and improves the taste of pure pear paste.

[0070] Sensory quality evaluation

[0071] Respectively take 5.0 g of the pure pear pastes of Examples 1 to 3 and Comparative Examples 1 to 5, place them in each evaluation cup, add 300 ml of water at a temperature of 45 °C, and conduct brewing. Ask 20 volunteers to taste the brewed pear paste drinks, score them between 0 and 10 points, and conduct statistical analysis. Figure 4 For the taste score situations of the pure pear pastes of Examples 1 to 3 and Comparative Examples 1 to 5. Through SPSS analysis, there are significant differences in the taste scores between the pure pear pastes of Examples 1 to 3 and any one of the pure pear pastes of Comparative Examples 1 to 5, with P < 0.01.

[0072] The moistening the lungs and relieving cough effect of pure pear paste

[0073] For the trial takers suffering from pharyngitis cough, count the number of coughs in a certain fixed period. After SPSS analysis, 20 trial takers with no significant differences are selected. Among them, 10 trial takers brew 5.0 g of the pure pear paste of Example 1 twice a day, and the other 10 trial takers brew 5.0 g of the pure pear paste of Comparative Example 5 twice a day for 3 consecutive days. Count the number of coughs at the same time period and make a comparison. Figure 5 It is a statistical chart of the number of coughs before and after taking the pear paste, proving that the pure pear paste of the present invention has a significant effect on relieving cough and moistening the lungs.

Claims

1. A processing technology of pure pear paste, characterized in that, The processing technology of the pure pear paste includes the following steps: (1) Peel and core the pears, shred or cut the pear flesh into pieces, and set aside; (2) After subjecting the processed pear flesh to repeated freeze-thaw cycles, collect the thawed pear juice; (3) Juice the freeze-thawed pear flesh, perform pH gradient enzymatic hydrolysis treatment, filter, and collect the enzymatically hydrolyzed pear juice; (4) Mix the thawed pear juice and the enzymatically hydrolyzed pear juice, concentrate under reduced pressure, filter, and obtain the pear paste; The repeated freeze-thaw is as follows: freeze at -40°C ± 5°C for 6 - 10 h, thaw at 15°C ± 5°C for 6 - 10 h, freeze at -20°C ± 5°C for 10 - 15 h, thaw at 10°C ± 5°C for 5 - 10 h, freeze at -10°C ± 5°C for 8 - 12 h, thaw at 10°C ± 5°C for 8 - 12 h; The pH gradient enzymatic hydrolysis is as follows: pH = 3.0 - 4.0, enzymatic hydrolysis for 1 - 2 h, pH = 4.0 - 5.0, enzymatic hydrolysis for 1 - 2 h, pH = 5.0 - 6.0, enzymatic hydrolysis for 1 - 2 h, pH = 6.0 - 7.0, enzymatic hydrolysis for 1 - 2 h; The enzyme is cellulase.

2. The processing technology of the pure pear paste according to claim 1, characterized in that, The processing technology of the pure pear paste includes the following steps: (1) Peel and core the pears, shred or cut the pear flesh into pieces, and set aside; (2) Freeze the processed pear flesh at -40°C ± 5°C for 6 - 10 h, thaw at 15°C ± 5°C for 6 - 10 h, freeze at -20°C ± 5°C for 10 - 15 h, thaw at 10°C ± 5°C for 5 - 10 h, freeze at -10°C ± 5°C for 8 - 12 h, thaw at 10°C ± 5°C for 8 - 12 h, collect the thawed pear juice, and refrigerate it at 2 - 8°C for later use; (3) After juicing the freeze-thawed pear flesh, add a cellulase enzyme solution with a concentration of 5 - 15 U / ml and a volume 2 - 4 times that of the pear flesh for pH gradient enzymatic hydrolysis, filter, and collect the enzymatically hydrolyzed pear juice; (4) Mix the thawed pear juice and the enzymatically hydrolyzed pear juice, concentrate under reduced pressure, filter, and obtain the pear paste.

3. The processing technology of the pure pear paste according to claim 1, characterized in that, The pH gradient enzymatic hydrolysis is as follows: pH = 3.5, enzymatic hydrolysis for 1.5 h, pH = 4.5, enzymatic hydrolysis for 1.5 h, pH = 5.5, enzymatic hydrolysis for 1.5 h, pH = 6.5, enzymatic hydrolysis for 1.5 h.

4. The processing technology of the pure pear paste according to claim 1, characterized in that, The pH gradient enzymatic hydrolysis is adjusted using citric acid and water.

5. The processing technology of the pure pear paste according to claim 2, characterized in that, The concentration of cellulase in the enzyme solution is 10 U / ml.

6. The processing technology of the pure pear paste according to claim 1, characterized in that, The repeated freeze-thaw procedure is as follows: freeze at -40°C for 8 h, thaw at 15°C for 8 h, freeze at -20°C for 12 h, thaw at 10°C for 8 h, freeze at -10°C for 10 h, thaw at 10°C for 10 h.

7. The processing technology of the pure pear paste according to claim 1, characterized in that, Concentrate under reduced pressure to a relative density of 1.25 - 1.

35.

8. A pure pear paste, characterized in that, The pure pear paste is prepared according to the processing technology of the pure pear paste as described in any one of claims 1 - 7.

9. Use of the pure pear paste according to claim 8 in the preparation of a composition having the function of moistening the lungs and relieving cough.

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