Rhizoma polygonati health-preserving pill and processing method thereof

Abstract

The invention relates to the technical field of food making, in particular to a rhizoma polygonati health preserving pill and a processing method thereof, and the rhizoma polygonati health preserving pill is prepared from the following raw materials in parts by weight: 30 parts of rhizoma polygonati, 70 parts of textured soybean protein, 1 part of Chinese yam, 1 part of radix puerariae, 1 part of poria cocos, 1 part of fructus lycii, 1 part of fructo-oligosaccharide, 3 parts of konjaku flour, 3 parts of corn starch, 3 parts of peanut oil, 17 parts of soft white sugar, 0.4 part of glutamine transaminase and 4 parts of water. The health-preserving pill is prepared from the following raw materials: rhizoma polygonati, textured soybean protein, Chinese yam, radix puerariae, poria cocos, fructus lycii and the like, wherein the rhizoma polygonati has the effects of tonifying qi and yin, tonifying spleen, moistening lung, tonifying kidney and the like; the textured soybean protein is a high-quality plant protein source; chinese yam contains nutrient substances such as amylase and polyphenol oxidase and is beneficial to digestion and absorption of the spleen and the stomach; the radix puerariae, the poria cocos and the fructus lycii are also rich in nutritional ingredients.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, and in particular to a polygonatum health-preserving pill and a processing method thereof. Background Art

[0002] As people's health awareness gradually improves, the demand for health care products is increasing day by day. Among the numerous health resources, Polygonatum sibiricum, as a traditional Chinese medicinal material with a long history of medicinal use, has attracted much attention for its unique pharmacological properties and rich nutritional value. It not only contains a variety of beneficial ingredients such as Polygonatum sibiricum polysaccharides, Polygonatum sibiricum saponins, Polygonatum sibiricum ketone, but also has a variety of significant effects. From the perspective of traditional medicine, Polygonatum sibiricum can nourish the liver and kidneys, provide nourishment for the liver and kidney systems of the human body, and keep them in good condition in daily operation; it can benefit the lungs and relieve coughs, help relieve lung discomfort, reduce cough symptoms, and maintain the patency of the respiratory tract.

[0003] At present, there are many problems with the existing Huangjing Health Pills products on the market. On the one hand, the product texture is not satisfactory, such as rough taste and uneven texture, which affects consumers' eating experience; on the other hand, the nutritional ingredients are relatively single and cannot meet the modern consumers' demand for balanced nutrition. In addition, the existing products lack refined control in processing technology, resulting in unstable product quality, and sensory qualities such as color, aroma and taste are difficult to reach an ideal state. Summary of the invention

[0004] In view of the above-mentioned shortcomings of the prior art, the present invention provides a Huangjing Health Pill and a processing method thereof, which can effectively solve the problems of unsatisfactory texture of the prior art products, relatively single nutritional components, and lack of refined control in the processing technology of the prior art products.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0006] The present invention provides a Huangjing health-preserving pill, which is prepared from the following raw materials in parts by weight:

[0007] 30 parts of polygonatum, 70 parts of soybean textured protein, 1 part of yam, 1 part of kudzu root, 1 part of tuckahoe, 1 part of wolfberry, 1 part of oligofructose, 3 parts of konjac flour, 3 parts of corn starch, 3 parts of peanut oil, 17 parts of soft white sugar, 0.4 part of glutamine aminotransferase, 4 parts of water, and 20 to 28 parts of hawthorn powder.

[0008] Preferably, the polygonatum sibiricum is the polygonatum sibiricum that has its epidermis removed, steamed, crushed and sieved, and the steaming time is 40 minutes.

[0009] Preferably, the soy textured protein is the soy textured protein that is crushed through a 100-mesh sieve and then rehydrated to twice its original mass, and the distilled water is replaced 4 times during the rehydration process, with an interval of 90 minutes between each replacement.

[0010] Preferably, the konjac flour is food grade konjac flour, and the added amount is 3 parts.

[0011] Preferably, the transglutaminase is food grade transglutaminase, and the added amount is 0.4 parts.

[0012] Preferably, the health-preserving pill has a hardness of 4072.34 g and an elasticity of 0.749.

[0013] Preferably, a method for processing Huangjing Yangsheng Pills comprises the following steps:

[0014] S1. Pretreatment of Polygonatum sibiricum: remove the epidermis of Polygonatum sibiricum, put it into a high pressure steamer and cook it for 40 minutes, then crush it and pass it through a sieve;

[0015] S2. Pretreatment of soybean textured protein: crush the soybean textured protein through a 100-mesh sieve, weigh 150 g of the sieved soybean textured protein, add 10 times the mass volume of distilled water to soak and rehydrate, replace the distilled water every 90 minutes, for a total of 4 times, after rehydration, drain the water with a 120-mesh filter cloth, so that the mass of the rehydrated soybean textured protein is twice the original;

[0016] S3, mixing and enzymolysis: the pretreated polygonatum, soybean textured protein and auxiliary materials are mixed evenly, glutamine aminotransferase is added, the mixture is continued to be mixed evenly, and the mixture is allowed to stand for 30 minutes;

[0017] S4, forming and steaming: knead the mixture into balls with a diameter ranging from 2.3 cm to 2.7 cm, put them into a high-pressure steamer and steam for 30 minutes, take them out and cool them to obtain the Huangjing Health Pills.

[0018] Preferably, the glutamine aminotransferase in S3 is evenly mixed with water in an amount of 1-2 times the mass of the enzyme before being added.

[0019] Compared with the known prior art, the technical solution provided by the present invention has the following beneficial effects:

[0020] 1. The health-preserving pill is composed of a variety of raw materials such as polygonatum, soybean textured protein, yam, kudzu root, poria, wolfberry, etc. Polygonatum has the effects of invigorating qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys; soybean textured protein is a high-quality source of plant protein; yam contains nutrients such as amylase and polyphenol oxidase, which are helpful for spleen and stomach digestion and absorption; kudzu root, poria, and wolfberry are also rich in nutrients. The integration of these raw materials makes the health-preserving pill rich and diverse in nutrition. In addition, oligofructose, as a prebiotic, is helpful for intestinal health. As a whole, it provides the human body with balanced nutrition including protein, carbohydrates, dietary fiber, and various vitamins and minerals, meeting some of the nutritional needs of the human body in health care.

[0021] 2. The skin of polygonatum is removed, steamed, crushed and sieved, and the soybean tissue protein is crushed, sieved and rehydrated, and the konjac powder is used to thicken the pills, so that the internal structure of the pills is delicate. Consumers do not feel rough particles when eating, and the taste is delicate. The pills have a certain hardness and elasticity, and are chewable. They can bring a full taste experience when chewing. Their delicate texture and appropriate elasticity make the pills easy to swallow without causing difficulty in swallowing. The compact and elastic characteristics add to the taste, allowing consumers to feel the elasticity and toughness of the pills when chewing, bringing a pleasant taste enjoyment.

[0022] 3. The addition of glutamine transaminase increases the viscosity between the materials of the health pills, which helps the various raw materials to combine tightly to form a uniform whole. This not only improves the structural stability of the health pills, but also makes the nutrients more evenly distributed, allowing consumers to better experience the flavors of various raw materials when eating. At the same time, the use of glutamine transaminase improves the water holding capacity of the health pills, so that the health pills maintain a moist taste, prevent them from drying out due to water loss during storage, extend the shelf life of the product, and ensure the consistency of taste every time consumers eat them. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] 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 or the prior art descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0024] Figure 1 It is a process flow chart of the Huangjing Health Preserving Pill of the present invention;

[0025] Figure 2 This is a graph showing the influence of the ratio of polygonatum sibiricum and soybean textured protein on the color difference and sensory score of polygonatum sibiricum health-preserving pills of the present invention;

[0026] Figure 3 This is a graph showing the effect of the amount of soy protein isolate added on the color difference and sensory score of Huangjing Yangsheng Pills of the present invention;

[0027] Figure 4 The figure is the influence of the amount of konjac flour added on the color difference and sensory score of Huangjing Yangsheng Pills of the present invention;

[0028] Figure 5 This is a graph showing the effect of corn starch addition on the color difference and sensory score of Huangjing Yangsheng Pills of the present invention;

[0029] Figure 6 This is a graph showing the effect of the amount of transglutaminase added on the color difference and sensory score of Huangjing Yangsheng Pills of the present invention;

[0030] Figure 7This is a graph showing the effect of the amount of hawthorn powder added on the color difference and sensory score of Huangjing Yangsheng Pills of the present invention; DETAILED DESCRIPTION

[0031] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] The present invention will be further described below in conjunction with the embodiments.

[0033] Example: Refer to Figures 1 to 7 , a Huangjing health-preserving pill, is made from the following raw materials in parts by weight:

[0034] 30 parts of polygonatum, 70 parts of soy textured protein, 1 part of yam, 1 part of kudzu root, 1 part of poria, 1 part of wolfberry, 1 part of oligofructose, 3 parts of konjac flour, 3 parts of corn starch, 3 parts of peanut oil, 17 parts of soft white sugar, 0.4 part of glutamine aminotransferase, 4 parts of water, 20 to 28 parts of hawthorn powder, wherein all raw materials are food grade, with reliable source and excellent quality.

[0035] The polygonatum sibiricum is steamed, crushed and sieved after removing the skin, and the steaming time is 40 minutes. The sieve is a sieve that can make the polygonatum sibiricum taste delicate. The sieve should be a stainless steel sieve with a mesh number of 80-120. The mesh number refers to the number of holes per inch of the sieve. The higher the mesh number, the smaller the sieve hole. For example, the sieve hole size of the 80-mesh sieve is about 0.18mm, and the sieve hole size of the 120-mesh sieve is about 0.125mm. The polygonatum sibiricum processed in this way can be better integrated into the health pills to provide them with unique taste and nutrition.

[0036] When Polygonatum sibiricum is screened through such a sieve, larger particles and impurities in the Polygonatum sibiricum can be removed. There may be some fibrous components in Polygonatum sibiricum. If not screened, these coarser fibers will affect the taste and make it feel rough. After screening through this stainless steel sieve with a higher mesh number, the obtained Polygonatum sibiricum particles are finer, which can be better mixed with other raw materials when making health pills, providing a delicate taste.

[0037] Soybean textured protein was crushed through a 100-mesh sieve and then rehydrated to twice the original mass. During the rehydration process, the distilled water was replaced 4 times, with an interval of 90 minutes each time.

[0038] This processing method allows soy textured protein to fully absorb water. Soy textured protein is rich in protein. After absorbing water, the structure of these protein molecules will change to a certain extent, making the internal amino acids and other nutrients easier to be digested and absorbed by the human body, improving its texture and nutritional properties, and providing a rich source of protein for health pills. In addition, during the production and storage of health pills, moisture can prevent nutrients such as protein from denaturing or inactivating due to excessive drying, thereby ensuring a rich source of protein in the health pills and providing adequate nutrition for the human body.

[0039] The konjac flour is food grade konjac flour, and the added amount is 3 parts, which plays a role in thickening and improving the texture of the health pills, making the texture of the health pills relatively good. The addition of konjac flour helps to improve the overall taste and stability of the health pills;

[0040] Konjac flour is a high-quality thickener. When it is added to the raw materials of health pills, it will absorb the surrounding moisture to form a gel-like structure. This gel structure is like a fine net that can wrap up other ingredients in the health pills (such as Polygonatum odoratum, soy tissue protein, etc.).

[0041] Glutamine transaminase is food grade glutamine transaminase, and its addition amount is 0.4 parts, which can increase the viscosity between the materials of the health pills, improve the elasticity and water holding capacity of the health pills, and thus improve the quality and taste of the health pills;

[0042] Glutamine transaminase is an enzyme that can catalyze the cross-linking reaction between protein molecules. In health pills, raw materials such as polygonatum and soybean tissue protein are rich in protein. Glutamine transaminase can recognize specific amino acid residues on these protein molecules and promote the formation of covalent bonds between them. As the cross-linking reaction proceeds, protein molecules connect with each other and gradually form a three-dimensional network structure. This network structure makes the materials in the health pills stick together tightly, increasing the viscosity between the materials.

[0043] Moreover, the network structure formed by glutamine transaminase can bind water molecules. In this network structure, there are many spaces that can accommodate water molecules, just like the pores of a sponge. These water molecules are fixed in the network structure and are not easily lost.

[0044] The hardness of the health pill is 4072.34g, the elasticity is 0.749, and it has good texture characteristics when the compression ratio is 50%, with a delicate taste, chewiness, easy swallowing, firmness and elasticity.

[0045] The glutamine transaminase in S3 was mixed evenly with water 1-2 times the mass of the enzyme before addition.

[0046] Experiment and analysis:

[0047] Four factors, namely, the ratio of polygonatum to soybean tissue protein, the amount of hawthorn powder added, the amount of soybean protein isolate added, and the amount of glutamine transaminase added, were selected to design a four-factor three-level (L9(3 4 ))’s orthogonal test, the factor levels are shown in Table 1-1, and the sensory evaluation of the product is used as an indicator to finally determine the optimal product formula.

[0048] Table 1-1 Factor level table of orthogonal test of Huangjing Yangsheng Pills

[0049]

[0050] 12 people, 6 boys and 6 girls, who have received professional sensory evaluation training were selected. The sensory evaluation was conducted in a professional sensory laboratory, and the evaluation was based on the taste, color, gloss, texture and smell of Huangjing Yangsheng Pills as the sensory evaluation criteria. The sensory evaluation table is shown in Table 1-2.

[0051] Table 1-2 Sensory evaluation standards

[0052]

[0053]

[0054] 1. Effect of the ratio of Huangjing soybean tissue protein on the quality of Huangjing health pills

[0055] Based on 100g of soy textured protein and polygonatum, the addition of yam was fixed at 1%, kudzu root at 1%, poria at 1%, wolfberry at 1%, hawthorn at 24%, oligofructose at 1%, soy protein isolate at 5%, konjac flour at 3%, corn starch at 3%, peanut oil at 3%, white sugar at 17%, glutamine transaminase at 0.4%, and water at 4%. The effects of the ratio of polygonatum to soy textured protein (1:9, 2:8, 3:7, 4:6, 5:5) on the color, texture and sensory properties of polygonatum health-preserving pills were studied.

[0056] Effect of the ratio of Huangjing soybean textured protein on the color difference and sensory score of Huangjing Yangsheng Pills Figure 2 As shown in the figure, as the ratio of polygonatum to soybean tissue protein increases from 1:9 to 5:5, the color difference value (ΔE) of the polygonatum health-preserving pills shows an increasing trend, indicating that with the gradual addition of polygonatum, the overall color of the polygonatum health-preserving pills will slightly deepen, as shown by the gradual increase in the color difference value. This is because after the peeling and steaming of polygonatum, it will undergo an oxidation reaction with the oxygen in the air, causing the color of the polygonatum to deepen.

[0057] In addition, the sensory score of Huangjing Health Pills showed a trend of first increasing and then decreasing as the ratio of Huangjing to soybean protein increased from 1:9 to 5:5. When the ratio of Huangjing to soybean protein increased from 1:9 to 3:7, the sensory score gradually increased. When it reached 3:7, the sensory score was the highest. When the ratio of Huangjing to soybean protein increased from 3:7 to 5:5, the sensory score of Huangjing Health Pills would become lower and lower. When the ratio of Huangjing to soybean protein increased from 1:9 to 3:7, the amount of soybean protein added decreased, which would reduce the special smell of soybean protein. At the same time, the amount of Huangjing added increased, which would change the elasticity of Huangjing Health Pills and make them taste better. When the ratio of Huangjing to soybean protein increased from 3:7 to 5:5, the amount of Huangjing added became larger and larger, the taste of Huangjing was too strong, and the hardness of the product became worse and worse, and the sensory score became lower and lower.

[0058] As the ratio of Polygonatum sibiricum to soybean tissue protein increases from 1:9 to 5:5, the hardness and chewiness gradually decrease, while the resilience and elasticity first increase and then decrease. Because Polygonatum sibiricum becomes soft and sticky after being steamed and peeled, increasing the amount added will first increase the elasticity of the Polygonatum sibiricum health-preserving pills. However, if the product is too soft, the elasticity will decrease and the resilience will gradually decrease.

[0059] Table 2-1 Texture of health pills prepared with different ratios of polygonatum and soybean tissue protein

[0060]

[0061]

[0062] 2. Effect of soy protein isolate addition on the quality of Huangjing Yangsheng Pills

[0063] With 70g of soy protein and 30g of polygonatum as the base, the addition of yam was fixed at 1%, kudzu root at 1%, poria at 1%, wolfberry at 1%, hawthorn at 24%, oligofructose at 1%, konjac flour at 3%, corn starch at 3%, peanut oil at 3%, white sugar at 17%, glutamine transaminase at 0.4%, and water at 4%, to study the effect of soy protein isolate addition (1%, 3%, 5%, 7%, 9%) on the color, texture and sensory properties of polygonatum health-preserving pills;

[0064] Effect of soy protein isolate addition on color difference and sensory scores of Huangjing Yangsheng Pills Figure 3 As shown in the figure, as the amount of soy protein isolate added increases from 1% to 9%, the color difference value of Huangjing Yangsheng Pills product shows a slowly increasing trend. Soy protein isolate is light yellow at high temperature, which will affect the color difference.

[0065] In addition, the sensory score of Huangjing Health Pills showed a trend of first increasing and then decreasing as the amount of soy protein isolate added increased from 1% to 9%. When the amount added increased from 1% to 5%, the sensory score gradually increased and reached the maximum value at 5%. When the amount added increased from 5% to 9%, the sensory score gradually decreased. When the amount of soy protein isolate added increased from 1% to 5%, the soy protein isolate content increased, while maintaining the stability and taste of the Huangjing Health Pills and improving water holding capacity, which can make the final product more tender and help maintain the moisture of the product, and the sensory score increased. When the amount of soy protein isolate added increased from 5% to 9%, the soy protein isolate content was too high, and more soy protein isolate would make the overall taste poor, and the sensory score decreased.

[0066] When the amount of soy protein isolate was increased from 1% to 9%, the hardness of Huangjing Yangsheng Pills decreased, while the elasticity, chewiness and resilience increased. This is because soy protein isolate can increase the water holding capacity of the product and improve the texture of the product.

[0067] Table 2-2 Product texture at different levels of soy protein isolate addition

[0068]

[0069] 3. Effect of Hawthorn Powder Addition on the Quality of Huangjing Yangsheng Pills

[0070] With 70g of soy protein and 30g of polygonatum as the base, the addition of yam was fixed at 1%, kudzu root at 1%, poria at 1%, wolfberry at 1%, hawthorn at 24%, oligofructose at 1%, konjac flour at 3%, corn starch at 3%, peanut oil at 3%, sugar at 17%, glutamine transaminase at 0.3%, and water at 4%. The effect of hawthorn powder addition (20%, 22%, 24%, 26%, 28%) on the color, texture and sensory properties of polygonatum health-preserving pills was studied.

[0071] Effect of hawthorn powder addition on color difference and sensory scores of Huangjing Yangsheng Pills Figure 4 As shown in the figure, when the amount of hawthorn powder added increased from 20% to 28%, the color difference value showed a significant increasing trend. The color of hawthorn powder is red or dark red, which is very bright. During the heating process, the color of hawthorn powder will turn dark red, which greatly changes the color of Huangjing Yangsheng Pills and increases the color difference value of Huangjing Yangsheng Pills.

[0072] In addition, when the amount of hawthorn powder added increased from 20% to 28%, the sensory score showed a trend of first increasing and then decreasing. When the amount added increased from 20% to 24%, the sensory score gradually increased and reached the maximum value at 24%. When the amount added increased from 24% to 28%, the sensory score gradually decreased. When the amount of hawthorn powder added increased from 20% to 24%, the increase in hawthorn powder can change the taste of Huangjing Yangsheng Pills, and at the same time make the color of the product brighter. Together with white sugar, the taste of Huangjing Yangsheng Pills tends to be sweet and sour, which improves the sensory evaluation of the product. When the amount of hawthorn powder added increased from 24% to 28%, the sensory score gradually decreased with the increase in the amount of hawthorn powder added. More hawthorn powder will make the overall taste sour and astringent, the color will be black and red, and the sensory score will be reduced.

[0073] As the amount of hawthorn powder added increased from 20% to 28%, the hardness, elasticity, chewiness and resilience of Huangjing Yangsheng Pills all tended to increase. Hawthorn powder can increase the viscosity of the product and improve the texture of the product.

[0074] Table 2-3 Product texture at different hawthorn powder addition levels

[0075]

[0076] 4. Effect of glutamine transaminase addition on the quality of Huangjing Yangsheng Pills

[0077] With 70g of soy protein and 30g of polygonatum as the base, the addition of yam was 1%, kudzu root was 1%, poria was 1%, wolfberry was 1%, hawthorn was 24%, oligofructose was 1%, soy protein isolate was 5%, konjac flour was 3%, corn starch was 3%, white sugar was 17%, peanut oil was 3%, and water was 4%. The effect of glutamine transaminase addition (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) on the color, texture and sensory properties of polygonatum health pills was studied.

[0078] Effect of glutamine transaminase addition on color difference and sensory scores of Huangjing Yangsheng Pills Figure 5 As shown, as the addition amount of glutamine aminotransferase increases from 0.1% to 0.5%, the color difference value changes slightly. Glutamine aminotransferase is colorless and has little effect on the color difference of the product.

[0079] In addition, the sensory score of the Huangjing Health Pills increased first and then remained unchanged as the amount of transglutaminase added increased from 0.1% to 0.5%. As the amount of transglutaminase added increased, the sensory score would increase accordingly. Transglutaminase can increase the viscosity between the materials of the Huangjing Health Pills, improve the elasticity and water holding capacity of the Huangjing Health Pills, and increase the sensory score of the Huangjing Health Pills. When transglutaminase is added to 4%, the sensory score will gradually level off. When the amount of transglutaminase added exceeds the protein being acted on, the effect of the action decreases, and the change in the sensory score decreases.

[0080] As the amount of glutamine transaminase added increased from 0.1% to 0.5%, the hardness, elasticity, chewiness and resilience of Huangjing Yangsheng Pills tended to increase. Glutamine transaminase can cross-link proteins, increase water holding capacity, and affect product texture.

[0081] Table 2-4 Product texture at different levels of glutamine transaminase addition

[0082]

[0083] 5. Effect of konjac flour addition on the quality of Huangjing Yangsheng Pills

[0084] With 70g of soy protein and 30g of polygonatum as the base, the addition of yam was fixed at 1%, kudzu root at 1%, poria at 1%, wolfberry at 1%, hawthorn at 24%, oligofructose at 1%, soy protein isolate at 5%, corn starch at 3%, peanut oil at 3%, white sugar at 17%, glutamine transaminase at 0.4%, and water at 4%, to study the effect of konjac flour addition (2%, 3%, 4%, 5%, 6%) on the color, texture and sensory properties of polygonatum health-preserving pills;

[0085] Effect of konjac flour addition on color difference and sensory scores of Huangjing Yangsheng Pills Figure 6 As shown in the figure, when the amount of konjac flour added increases from 2% to 6%, the color difference value of the product changes slightly. As a thickener, the color of konjac flour itself has little effect on the color difference value of the product.

[0086] In addition, the sensory score of Huangjing Yangsheng Pills tended to increase first and then decrease as the amount of konjac flour added increased from 2% to 6%, but the degree of change was small. This may be because the addition of konjac flour improves the texture of the product. When the addition value is greater than 4%, the amount of konjac flour added is too large, which will produce the smell of konjac flour and reduce the sensory score. However, the overall effect on the sensory evaluation is not significant and is not a major influencing factor.

[0087] As the addition amount of konjac flour increases from 2% to 6%, the hardness, elasticity, chewiness and resilience of Huangjing Yangsheng Pills increase. Konjac flour has a thickening effect and good adhesion, making the texture of the product relatively good.

[0088] Table 2-5 Product texture at different konjac flour addition levels

[0089]

[0090] 6. Effect of corn starch addition on the quality of Huangjing Yangsheng Pills

[0091] With 70g of soy protein and 30g of polygonatum as the base, the addition of yam was fixed at 1%, kudzu root at 1%, poria at 1%, wolfberry at 1%, hawthorn at 24%, oligofructose at 1%, soy protein isolate at 5%, konjac flour at 3%, peanut oil at 3%, white sugar at 17%, glutamine transaminase at 0.4%, and water at 4%, to study the effect of corn starch addition (2%, 3%, 4%, 5%, 6%) on the color, texture and sensory properties of polygonatum health-preserving pills;

[0092] Effect of corn starch addition on color difference and sensory scores of Huangjing Yangsheng Pills Figure 7 As shown in the figure, as the amount of corn starch added increases from 2% to 6%, the color difference value of Huangjing Yangsheng Pills increases less. Corn starch is white, and as the amount added increases, the color of the product changes less.

[0093] In addition, as the addition amount of corn starch increased from 2% to 6%, the sensory score of Huangjing Yangsheng Pills changed slightly but showed an increasing trend, which had little impact on the overall sensory experience and was not selected as the main influencing factor.

[0094] As the addition amount of corn starch increases from 2% to 6%, the hardness, elasticity, chewiness and resilience of the Huangjing Health Pills tend to increase. Corn starch has the effect of increasing viscosity and can change the texture of the product.

[0095] Table 2-6 Product texture at different corn starch addition levels

[0096]

[0097] Taking the comprehensive evaluation index R as the analysis index, an orthogonal experiment was conducted for intuitive analysis. The results are shown in Table 2-7. According to the mean (k value), the best material system combination of Polygonatum odoratum Pills is A2B2C3D2, that is, the ratio of soybean protein and Polygonatum odoratum is 7:3, the addition of soybean protein isolate is 5%, the addition of hawthorn powder is 24%, and the addition of glutamine transaminase is 0.4%. From the range (R value), it can be seen that in the material system, the most important factor affecting Polygonatum odoratum Pills is the ratio of Polygonatum odoratum to soybean protein, followed by hawthorn powder and soybean protein isolate, and finally glutamine transaminase.

[0098] The hardness of the optimized product is 4072.34g, the elasticity is 0.749, the chewability is 2498, and the resilience is 0.42. At this time, the Huangjing Health Pills have a delicate texture, are resistant to chewing, easy to swallow, and are firm and elastic.

[0099] Table 2-7 Results of orthogonal experiment of Huangjing Yangsheng Pills

[0100]

[0101] The working principle of the present invention is as follows:

[0102] Carefully select the polygonatum and remove its skin to reduce impurities and possible sources of bad taste. Put the peeled polygonatum into a high-pressure steamer, add an appropriate amount of water to ensure that the polygonatum can be fully immersed in the water, and steam it. The steaming time is strictly controlled to 40 minutes. This time allows the polygonatum to reach an appropriate degree of maturity, which is convenient for subsequent processing and can retain its effective ingredients to the greatest extent. After the steaming is completed, use a suitable tool to crush the polygonatum into a fine mud, and then sieve it. The choice of the sieve is very important. A sieve with a moderate mesh size should be used to ensure that the polygonatum has a delicate taste and no granularity. At the same time, remove the un-crushed residue or impurities to obtain a uniform polygonatum mud for use;

[0103] Take an appropriate amount of soy textured protein and use a traditional Chinese medicine grinder to crush it into fine particles, ensuring that the crushed soy textured protein can pass through a 100-mesh sieve smoothly. Weigh 150g of sieved soy textured protein and place it in a clean container. Slowly add 10 times the mass volume (w / v) of distilled water, i.e. 1500ml of distilled water, so that the soy textured protein is fully immersed in water for rehydration. During the rehydration process, pour out all the soaking liquid every 90 minutes and replace it with new distilled water, for a total of 4 changes. This can effectively remove the odorous substances in the soy textured protein, while ensuring that it fully absorbs water and expands, improving its taste and texture. After the rehydration is completed, use a 120-mesh filter cloth to drain the soy textured protein. By squeezing or natural draining, the mass of the rehydrated soy textured protein (wet basis) reaches about twice the original, i.e. about 300g. The treated soy textured protein is set aside for use;

[0104] Add the pretreated polygonatum mud, soybean textured protein and other auxiliary materials (yam, kudzu root, poria, wolfberry, oligofructose, konjac flour, corn starch, peanut oil, soft white sugar) to a clean mixing container in turn, and use a mixing device (such as a blender) to stir at an appropriate speed to ensure that the various raw materials are mixed evenly. Then, mix the glutamine aminotransferase with a small amount of water (about 5-10ml) to make an enzyme solution, and then slowly add the enzyme solution to the mixed raw materials, continue to stir, so that the glutamine aminotransferase is evenly distributed in the raw material system and gives full play to its role. The mixed raw materials are left to stand for 30 minutes, so that the glutamine aminotransferase has enough time to react with the protein in the raw materials, increase the viscosity between the materials, and improve the elasticity and water holding capacity of the health pills, thereby improving the texture of the product;

[0105] The mixture after standing is kneaded into uniform-sized balls by hand, and the diameter of the balls is strictly controlled to about 2.5cm. The uniform size of the balls helps to ensure uniform heating during the cooking process and make the product quality consistent. The kneaded balls are neatly placed on the steamer of the high-pressure steamer, and a certain distance is maintained between each ball to prevent adhesion. Cover the lid and set the cooking time of the pressure cooker to 30 minutes. The pressure is reasonably set according to the instructions of the pressure cooker (generally 1.2-1.5 atmospheres). During the cooking process, the high temperature and high pressure environment fully matures the raw materials inside the balls, achieving the purpose of sterilization and disinfection, while further improving the taste and texture of the balls. After the cooking is completed, carefully open the lid and let the balls cool naturally in the pot for 5-10 minutes, then take them out and place them in a well-ventilated environment to continue cooling to room temperature, and finally obtain the Huangjing Health Pills product.

[0106] A processing method of Huangjing Health Pills comprises the following steps:

[0107] S1. Pretreatment of Polygonatum sibiricum: remove the epidermis of Polygonatum sibiricum, put it into a high pressure steamer and cook it for 40 minutes, then crush it and pass it through a sieve;

[0108] Removing the skin of Polygonatum sibiricum and then steaming it can make it easier to crush and digest. Crushing and sieving can ensure that the particles of Polygonatum sibiricum are fine, providing a good foundation for the subsequent production of health pills.

[0109] Note: During the cooking process, the time and temperature should be well controlled to ensure that the polygonatum is cooked through but not too soft. The selection of the screen should be determined according to the particle size of the polygonatum and the desired taste to ensure the fineness of the polygonatum.

[0110] S2. Pretreatment of soybean textured protein: crush the soybean textured protein through a 100-mesh sieve, weigh 150 g of the sieved soybean textured protein, add 10 times the mass volume (w / v) of distilled water to soak and rehydrate, replace the distilled water every 90 minutes, for a total of 4 times, after the rehydration is completed, drain the water with a 120-mesh filter cloth, so that the mass of the rehydrated soybean textured protein (wet basis) is twice the original;

[0111] Crushing and sieving can make soy textured protein more evenly dispersed in water, making it easier to absorb water. Replacing distilled water several times during the rehydration process can remove impurities and improve the purity and quality of soy textured protein. After rehydration, drain the water to make the soy textured protein reach the appropriate water content for subsequent processing.

[0112] Note: During the soaking process, ensure that the soybean textured protein is fully exposed to water to avoid local drying. When replacing distilled water, pour out the old water in time and add new water to ensure the rehydration effect. The filter cloth should be selected appropriately to filter out excess water and retain the soybean textured protein.

[0113] S3, mixing and enzymolysis: the pretreated polygonatum, soybean textured protein and auxiliary materials are mixed evenly, glutamine aminotransferase is added, the mixture is continued to be mixed evenly, and the mixture is allowed to stand for 30 minutes;

[0114] By mixing, the various raw materials are fully integrated, and the glutamine aminotransferase works during the static process to form a cross-linked structure between the materials, increasing viscosity and elasticity. This step helps to improve the overall quality and taste of the health pills.

[0115] Note: Before adding glutamine transaminase, mix it evenly with 1-2 times the mass of water, so that it can be better dispersed in the material and play a role. The mixing process should be fully stirred to ensure that all kinds of raw materials are evenly distributed. The standing time should be well controlled. Too long may lead to excessive enzymolysis and affect the quality of health pills.

[0116] S4, forming and steaming: kneading the mixture into balls with a diameter ranging from 2.3 cm to 2.7 cm, putting them into a high pressure steamer and steaming them for 30 min, taking them out and cooling them to obtain Huangjing Health Pills;

[0117] The mixture is formed into balls for easy consumption and storage. High-pressure steaming can fully ripen the inside of the balls, improve the taste and texture, and the health-preserving balls obtained after cooling have good stability and appearance.

[0118] Note: When kneading the meatballs, pay attention to even force to ensure that the meatballs have a regular shape. During the steaming process, control the pressure and time to avoid over-steaming of the meatballs, which may cause deformation or poor taste. During the cooling process, pay attention to ventilation to avoid moisture on the surface of the meatballs that affects the quality.

[0119] The glutamine transaminase in S3 is mixed evenly with water of 1-2 times the mass of the enzyme before being added. The reasons are: first, to improve the dispersibility of the enzyme, so that it is evenly distributed in the raw materials to avoid agglomeration; second, to activate the enzyme activity so that the enzyme can play a better role; third, to prevent excessive local reactions and ensure that the health pills have a uniform texture and a good taste.

[0120] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the protection scope of the technical solutions of the embodiments of the present invention.

Claims

1. A Huangjing Health Pill, characterized in that: Made from the following raw materials in parts by weight: 30 parts of polygonatum, 70 parts of soybean textured protein, 1 part of yam, 1 part of kudzu root, 1 part of tuckahoe, 1 part of wolfberry, 1 part of oligofructose, 3 parts of konjac flour, 3 parts of corn starch, 3 parts of peanut oil, 17 parts of soft white sugar, 0.4 part of glutamine aminotransferase, 4 parts of water, and 20 to 28 parts of hawthorn powder.

2. The Huangjing Health Pill according to claim 1, characterized in that: The polygonatum sibiricum is the polygonatum sibiricum that has its epidermis removed, steamed, crushed and sieved, and the steaming time is 40 minutes.

3. The Huangjing Health Pill according to claim 1, characterized in that: The soy textured protein is the soy textured protein that is crushed through a 100-mesh sieve and then rehydrated to twice its original mass. During the rehydration process, the distilled water is replaced 4 times, each time at an interval of 90 minutes.

4. A Huangjing Health Pill and a processing method thereof according to claim 1, characterized in that: The konjac flour is food grade konjac flour, and its added amount is 3 parts.

5. The Huangjing Health Pill according to claim 1, characterized in that: The glutamine transaminase is food grade glutamine transaminase, and the added amount thereof is 0.4 parts.

6. The Huangjing Health Pill according to claim 1, characterized in that: The hardness of the health-preserving pill is 4072.34 g and the elasticity is 0.

749.

7. A method for processing the Huangjing Health Pills according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1. Pretreatment of Polygonatum sibiricum: remove the epidermis of Polygonatum sibiricum, put it into a high pressure steamer and cook it for 40 minutes, then crush it and pass it through a sieve; S2. Pretreatment of soybean textured protein: crush the soybean textured protein through a 100-mesh sieve, weigh 150 g of the sieved soybean textured protein, add 10 times the mass volume of distilled water to soak and rehydrate, replace the distilled water every 90 minutes, for a total of 4 times, after rehydration, drain the water with a 120-mesh filter cloth, so that the mass of the rehydrated soybean textured protein is twice the original; S3, mixing and enzymolysis: the pretreated polygonatum, soybean textured protein and auxiliary materials are mixed evenly, glutamine aminotransferase is added, the mixture is continued to be mixed evenly, and the mixture is allowed to stand for 30 minutes; S4, forming and steaming: knead the mixture into balls with a diameter ranging from 2.3 cm to 2.7 cm, put them into a high pressure steamer and steam for 30 minutes, take them out and cool them to obtain the Huangjing Health Pills.

8. A Huangjing Health Pill and a processing method thereof according to claim 7, characterized in that: The glutamine aminotransferase in S3 is evenly mixed with water of 1-2 times the mass of the enzyme before being added.

Images