Reagent for digestion of cholesterol and / or purine and digestion method of cholesterol and / or purine in food material

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a reagent for digestion of cholesterol and / or purine and a digestion method of cholesterol and / or purine in food materials. The digestion reagent is cyclodextrin and an organic acid, or cyclodextrin and an alkaline substance, or a surfactant and an organic acid; the digestion method comprises the following steps: cleaning the food material, preparing the food material into any size and shape without changing the original appearance and texture structure of the food material, mixing the food material with an aqueous solution of the digestion reagent, sealing, putting into an equipment reaction kettle, starting to increase the pressure, maintaining the pressure under the pressure of not less than 100MPa, and releasing the pressure to an initial state after maintaining the pressure, wherein the ultrahigh pressure treatment can be repeated for multiple times, and the digestion reagent can be repeatedly used. The low-cholesterol and low-purine food materials are prepared by adopting an ultrahigh pressure and cyclodextrine inclusion method, a non-heating green technology is adopted, substances harmful to human health of cholesterol and purine can be eliminated, the original nutritional ingredients and flavor of the food materials are kept, and the low-cholesterol and low-purine food materials are green, efficient, wide in application range and wide in market application prospect.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a reagent for cholesterol and / or purine digestion, and a method for digesting cholesterol and / or purine in food materials. Background Art

[0002] Ultra-high pressure processing technology, also known as high hydrostatic pressure processing technology, is a technology that uses pressure as a medium and liquid (such as water, ethanol, oil, etc.) as a medium at room temperature to cause denaturation, inactivation or gelatinization of food under extremely high pressure (100-1000 MPa). Its principle is that under the condition of increasing pressure, the effect of reducing the volume of the equilibrium system will be enhanced, including phase change, chemical change and molecular conformation change, etc., and it will also promote the formation of hydrogen bonds, reduce the interatomic distance, and break non-covalent bonds mainly composed of ionic bonds and hydrophobic bonds. However, its influence on covalent bonds is relatively small, and it can effectively protect the original color, aroma, taste and nutritional components of food. Ultra-high pressure technology has unique advantages, such as uniform action, fast speed, high efficiency, simple and safe operation, and low energy consumption, and has great potential market and development prospects.

[0003] High concentration of low-density lipoprotein cholesterol (LDL-Ch) in blood is the main factor leading to cardiovascular diseases; excessive intake of purine by the human body will lead to hyperuricemia, increase the incidence of gout, and harm human health. People are paying more and more attention to low-cholesterol food materials and low-purine food materials, and begin to research and develop methods that can be used to efficiently digest cholesterol and purine in food materials to prepare low-cholesterol food materials and low-purine food materials.

[0004] At present, there is no mature technology on the market to prepare low-cholesterol food materials and low-purine food materials. Based on physical and chemical and biological methods to eliminate cholesterol and purine in food materials, a large amount of organic reagents, metal salt ions, and decomposition enzymes will be introduced, which will have a negative impact on food materials and cannot be used in actual production. Using various adsorption substances such as silica gel, diatomaceous earth, chitosan, activated carbon, etc. to remove cholesterol and purine has very poor effects, and the removal rate of cholesterol and purine is low; while using the heating method to remove cholesterol and purine will cause the loss of nutritional components in food materials. Summary of the Invention

[0005] In view of this, the purpose of the present invention is to provide a reagent for cholesterol and / or purine digestion, and a method for digesting cholesterol and / or purine in food materials. The digestion method using the digestion reagent of the present invention can maintain the original nutritional components in food materials and can effectively remove cholesterol and / or purine.

[0006] The present invention provides a reagent for cholesterol and / or purine digestion, which is cyclodextrin and organic acid; or cyclodextrin and alkaline substance, or surfactant and organic acid.

[0007] Preferably, the cyclodextrin includes one or more of β-cyclodextrin, α-cyclodextrin, γ-cyclodextrin and hydroxypropyl β-cyclodextrin, the organic acid includes one or more of citric acid, acetic acid, malic acid and tartaric acid, and the alkaline substance includes baking soda.

[0008] Preferably, the surfactant includes one or more of maltodextrin, chitosan and its derivatives, cellulose surfactants, sodium alginate, Tween and composite protein surfactants.

[0009] The present invention also provides a method for decomposing cholesterol and / or purine in food materials, comprising the following steps:

[0010] Making the food materials into any size of shape without changing the original appearance and texture structure of the food materials, mixing them with an aqueous solution of a decomposition reagent, sealing the obtained mixture, performing ultra-high pressure treatment, and cleaning to obtain low-cholesterol and / or low-purine food materials, and the low-cholesterol and / or low-purine food materials retain the original flavor of the food materials;

[0011] The ultra-high pressure treatment includes: after being put into the reaction kettle of the equipment, starting to boost the pressure, maintaining the pressure for a period of time under a pressure not less than 100 MPa, and after the pressure maintaining is completed, releasing the pressure to return to the initial state;

[0012] The ultra-high pressure treatment is carried out once or multiple times; when the ultra-high pressure treatment is carried out multiple times, the aqueous solution of the decomposition reagent is fresh or the aqueous solution of the decomposition reagent used in the previous ultra-high pressure treatment;

[0013] The decomposition reagent is the reagent for decomposing cholesterol and / or purine described in the above technical solution.

[0014] Preferably, the decomposition reagent is β-cyclodextrin and citric acid, or β-cyclodextrin and baking soda, or a surfactant and citric acid; the content of β-cyclodextrin in the aqueous solution of the decomposition reagent is 1 wt% - 5 wt%, the content of the surfactant is 1 wt% - 5 wt%, the content of citric acid is 0.05 wt% - 0.15 wt%, and the content of baking soda is 0.1% - 0.5%.

[0015] Preferably, the mass ratio of the food materials to the aqueous solution of the decomposition reagent is 1:(1 - 5).

[0016] Preferably, the pressure boosting rate of the ultra-high pressure treatment is 300 - 600 MPa / min, and the pressure releasing rate is 50 - 300 MPa / min; the pressure maintaining pressure of the ultra-high pressure treatment is 100 - 600 MPa.

[0017] Preferably, the pressure maintaining time of the ultra-high pressure treatment is 1 - 20 min.

[0018] Preferably, the ultrahigh pressure treatment is performed 1 to 5 times, and the interval between each ultrahigh pressure treatment is 30 seconds to 1 minute.

[0019] Preferably, the food material includes one or more of livestock meat, poultry meat, fish and shrimp meat, molluscs, fungi, beans and eggs.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The invention provides a reagent for digesting cholesterol and / or purine, which is cyclodextrin and organic acid; or cyclodextrin and alkaline substance, or surfactant and organic acid.

[0022] The present invention adopts ultra-high pressure collaborative cyclodextrin inclusion method to prepare low-cholesterol food and low-purine food, without heating treatment, can keep the original nutrients in food. Cyclodextrin (such as β-cyclodextrin) has a hydrophobic inner cavity and a hydrophilic periphery. The present invention uses cyclodextrin as the main molecule, and is included with the non-polar hydrophobic guest molecule (including cholesterol and purine) in the food, with strong adsorption, and digests cholesterol and purine in the food through ultra-high pressure treatment. In the ultra-high pressure boosting stage, as the pressure rises rapidly, the cell ruptures, and the adverse components (cholesterol and purine) affecting health and safety in the cell contact with the water-based targeted binding molecule (cyclodextrin), and targeted dissolution; in the ultra-high pressure holding stage, the pressure causes the volume of food tissue cells to shrink, and cholesterol and purine quickly reach dissolution equilibrium; in the ultra-high pressure unloading stage, the food tissue cells expand, and the fluid and food volume form a strong impact to cause deformation, so that the solvent that has dissolved cholesterol and purine inside the cell is quickly transferred to the outside of the cell under a high osmotic pressure difference, and the purpose of digesting cholesterol and purine is achieved. After digestion, the method of the present invention obtains low-cholesterol and low-purine ecological and healthy food materials, which provides guidance for the development direction of industrial green production of healthy food materials.

[0023] Edible surfactants are amphiphilic, containing a hydrophilic polar head and a hydrophobic non-polar tail. In aqueous solution, surfactant molecules will spontaneously aggregate, so that the hydrophobic tails are close to each other and aggregate together to form the core of the micelle, while the hydrophilic heads face the aqueous solution to form the outer layer of the micelle, thereby stably existing in water, which can significantly increase the solubility of small molecules such as cholesterol and purine in water and form a stable homogeneous system. Organic acids (such as citric acid) can increase the solubility of cyclodextrin in aqueous solution. Organic acids can interact with the hydroxyl groups on the cyclodextrin molecules, destroy the hydrogen bonds and other forces between the cyclodextrin molecules, make it easier to disperse in water, thereby increasing the chances of cyclodextrin contacting with small molecules such as cholesterol and purine, which is beneficial to the purpose of adsorption.

[0024] The digestion method of the present invention is simple, and the processing conditions do not require heating, do not change the physical and chemical properties and texture of the food materials themselves, and do not cause nutrient loss; the materials used are all edible, green and safe; the process saves energy consumption, has good environmental benefits, greatly saves manpower and material resources, and can be applied to large-scale industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required to be used in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0026] Figure 1 FIG. is the appearance diagram of beef, pork and large intestine before being treated by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 1;

[0027] Figure 2 FIG. is the appearance diagram of beef, pork and large intestine after being treated by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 1;

[0028] Figure 3 FIG. is the laser scanning confocal microscopy images of beef before and after being treated by the ultra-high pressure combined with β-cyclodextrin inclusion method at 300 MPa and 600 MPa in Example 2;

[0029] Figure 4 FIG. is the laser scanning confocal microscopy images of pork before and after being treated by the ultra-high pressure combined with β-cyclodextrin inclusion method at 300 MPa and 600 MPa in Example 2;

[0030] Figure 5 FIG. is the laser scanning confocal microscopy images of large intestine before and after being treated by the ultra-high pressure combined with β-cyclodextrin inclusion method at 300 MPa and 600 MPa in Example 2;

[0031] Figure 6 FIG. is the scanning electron microscopy images of beef before and after being treated by the ultra-high pressure combined with β-cyclodextrin inclusion method at 300 MPa and 600 MPa in Example 3;

[0032] Figure 7 FIG. is the scanning electron microscopy images of pork before and after being treated by the ultra-high pressure combined with β-cyclodextrin inclusion method at 300 MPa and 600 MPa in Example 3;

[0033] Figure 8 FIG. is the scanning electron microscopy images of large intestine before and after being treated by the ultra-high pressure combined with β-cyclodextrin inclusion method at 300 MPa and 600 MPa in Example 3;

[0034] Figure 9High performance liquid chromatograph detection diagrams of cholesterol contents in beef, pork and large intestine before and after digestion by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 4;

[0035] Figure 10 Appearance diagrams of abalone, prawns and oysters before treatment by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 8;

[0036] Figure 11 Appearance diagrams of abalone, prawns and oysters after treatment by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 8;

[0037] Figure 12 Confocal laser scanning microscope diagrams of abalone before and after treatment at 300 MPa and 600 MPa by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 9;

[0038] Figure 13 Confocal laser scanning microscope diagrams of prawns before and after treatment at 300 MPa and 600 MPa by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 9;

[0039] Figure 14 Confocal laser scanning microscope diagrams of oysters before and after treatment at 300 MPa and 600 MPa by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 9;

[0040] Figure 15 Scanning electron microscope diagrams of abalone before and after treatment at 300 MPa and 600 MPa by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 10;

[0041] Figure 16 Scanning electron microscope diagrams of prawns before and after treatment at 300 MPa and 600 MPa by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 10;

[0042] Figure 17 Scanning electron microscope diagrams of oysters before and after treatment at 300 MPa and 600 MPa by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 10;

[0043] Figure 18 High performance liquid chromatograph detection diagrams of purine contents in abalone, prawns and oysters before and after treatment by the ultra-high pressure combined with β-cyclodextrin inclusion method in Example 11. Detailed implementation manners

[0044] The present invention provides a reagent for cholesterol and / or purine digestion, which is cyclodextrin and organic acid, or cyclodextrin and alkaline substance; or surfactant and organic acid.

[0045] In the present invention, the cyclodextrin preferably includes one or more of β-cyclodextrin, α-cyclodextrin, γ-cyclodextrin, and hydroxypropyl β-cyclodextrin, and more preferably β-cyclodextrin; β-cyclodextrin has a moderate cavity size that can form inclusion compounds with cholesterol and / or purine, there is a strong hydrogen bond interaction between molecules, and the crystallinity is relatively high.

[0046] In the present invention, the organic acid preferably includes one or more of citric acid, acetic acid, malic acid, and tartaric acid, and more preferably citric acid. The organic acid is an edible organic acid. The basic substance preferably includes baking soda. β-cyclodextrin combines with hydrophobic substances in the aqueous solution of the organic acid and the basic substance, and can encapsulate these molecules in its cavity, thereby increasing their solubility in the solution and improving stability.

[0047] In the present invention, the surfactant preferably includes one or more of maltodextrin, chitosan and its derivatives, cellulose-based surfactants, sodium alginate, Tween, and composite protein-based surfactants. The surfactant is a food-grade surfactant. The cellulose-based surfactants preferably include one or more of sodium carboxymethyl cellulose, carboxypropyl methyl cellulose, and microcrystalline cellulose; the chitosan derivatives include one or more of carboxymethyl chitosan, carboxypropyl chitosan, and chitosan quaternary ammonium salt; the composite protein-based surfactants preferably include hydrolyzed animal protein or plant functional protein, and specifically can be casein or soy protein. After the concentration of the surfactant in water reaches the critical micelle concentration, micelles will be formed. The inside of the micelle is hydrophobic and can encapsulate small molecule lipid-soluble components of purine and cholesterol and dissolve them in the solvent to achieve the purpose of separation from the food materials.

[0048] The present invention also provides a method for decomposing cholesterol and / or purine in food materials, including the following steps:

[0049] The food materials are made into any size and shape without changing the original appearance and texture structure of the food materials, and are mixed with an aqueous solution of the decomposition reagent. The obtained mixture is sealed and subjected to ultra-high pressure treatment, and then washed to obtain low-cholesterol and / or low-purine food materials, and the low-cholesterol and / or low-purine food materials retain the original flavor and nutritional components of the food materials;

[0050] The ultra-high pressure treatment includes: after being placed in the equipment reactor, the pressure is increased, and the pressure is maintained for a period of time at a pressure not less than 100 MPa. After the pressure maintenance is completed, the pressure is released to return to the initial state;

[0051] The ultra-high pressure treatment is carried out once or multiple times; when the ultra-high pressure treatment is carried out multiple times, the aqueous solution of the decomposition reagent is fresh or the aqueous solution of the decomposition reagent used in the previous ultra-high pressure treatment;

[0052] The digestion reagent is the reagent for cholesterol and / or purine digestion described in the above technical solution.

[0053] In the present invention, unless otherwise specified, the materials and equipment used are commercially available products in the art.

[0054] In the present invention, the food ingredients preferably include one or more of livestock meat, poultry meat, fish and shrimp meat, mollusks, fungi, beans and eggs. The mollusks preferably include shellfish. The food ingredients can specifically be beef, pork, large intestine, mutton, chicken, eggs, abalone, prawns, oysters, Spanish mackerel or shiitake mushrooms. The food ingredients are high-cholesterol food ingredients or high-purine food ingredients. The cholesterol content in the high-cholesterol food ingredients is preferably 80-249 mg / 100 g, and can specifically be 80 mg / 100 g, 97 mg / 100 g or 249 mg / 100 g. The purine content in the high-purine food ingredients is preferably 121-318 mg / 100 g, and can specifically be 121 mg / 100 g, 228 mg / 100 g or 318 mg / 100 g.

[0055] In the present invention, the food ingredients preferably further include washing before being processed, and the present invention has no special requirements for the washing method.

[0056] The present invention has no special requirements for the shape of the food ingredients. Specifically, beef, pork and large intestine are in block shape, and the mass of each block is preferably 50 g or 100 g. Abalone, prawns or oysters are the whole after removing the shells. The present invention does not need to crush the food ingredients and does not change the original appearance and texture structure of the food ingredients.

[0057] In the present invention, when the digestion reagent in the aqueous solution of the digestion reagent is preferably β-cyclodextrin and citric acid, the content of β-cyclodextrin in the aqueous solution of the digestion reagent is preferably 1 wt% - 5 wt%, more preferably 2 wt% - 4 wt%, and can specifically be 1 wt%, 3 wt% or 5 wt%. The content of citric acid is preferably 0.05 wt% - 0.15 wt%, more preferably 0.08 wt% - 0.12 wt%, and can specifically be 0.05 wt%, 0.1 wt% or 0.15 wt%. The β-cyclodextrin can effectively adsorb cholesterol and purine in the food ingredients, and cooperate with the ultra-high pressure rapid pressurization process to make them quickly dissolve outside the cells, achieving the purpose of efficient removal. The citric acid can improve the solubility of β-cyclodextrin in the aqueous solution and adsorb small molecule particles (cholesterol and purine) inside the cells.

[0058] When the digestion reagent in the aqueous solution of the digestion reagent is preferably β-cyclodextrin and baking soda, the content of β-cyclodextrin in the aqueous solution of the digestion reagent is preferably 1 wt% to 5 wt%, more preferably 2 wt% to 4 wt%, and specifically can be 1 wt%, 3 wt% or 5 wt%. The content of baking soda is preferably 0.1 wt% to 0.5 wt%, more preferably 0.2 wt% to 0.4 wt%, and specifically can be 0.3 wt%.

[0059] When the digestion reagent in the aqueous solution of the digestion reagent is preferably a surfactant and citric acid, the content of the surfactant in the aqueous solution of the digestion reagent is preferably 1 wt% to 5 wt%, more preferably 2 wt% to 4 wt%, and specifically can be 3 wt%. The content of citric acid is preferably 0.05 wt% to 0.15 wt%, more preferably 0.08 wt% to 0.12 wt%, and specifically can be 0.05 wt%, 0.1 wt% or 0.15 wt%.

[0060] In the present invention, the mass ratio of the food material to the aqueous solution of the digestion reagent is preferably 1:(1 - 5), more preferably 1:(1 - 4), and specifically can be 1:1, 1:1.5, 1:2, 1:3 or 1:5.

[0061] In the present invention, the sealing is preferably carried out by placing the mixture in a polyethylene bag and evacuating and sealing it.

[0062] In the present invention, the pressure increasing rate of the ultra-high pressure treatment is preferably 300 - 600 MPa / min, and the pressure releasing rate is preferably 50 - 300 MPa / min; the holding pressure of the ultra-high pressure treatment is preferably 100 - 600 MPa, more preferably 300 - 600 MPa, and specifically can be 100 MPa, 300 MPa or 600 MPa. The holding time is preferably 1 - 20 min, more preferably 1 - 15 min, and specifically can be 2 min, 5 min, 10 min, 15 min or 20 min; the number of times of the ultra-high pressure treatment is preferably 1 - 5 times, more preferably 2 - 4 times, and specifically can be 1 time, 3 times or 5 times; the interval time between each ultra-high pressure treatment is 30 seconds to 1 minute.

[0063] In the present invention, the temperature of the ultra-high pressure treatment is preferably normal temperature, specifically such as 20 °C, 25 °C or 30 °C.

[0064] In the present invention, the ultra-high pressure treatment is carried out in a reaction kettle of an ultra-high pressure device. The medium in the reaction kettle preferably includes one or more of water, ethanol, and oil, and more preferably water. Different media may cause different pressure conduction speeds and differences of the ultra-high pressure on the internal objects. Water is preferably used in the present invention, which is green, economical, and environmentally friendly. The volume of the medium is preferably 1 / 2 to 2 / 3 of the reaction kettle, and the temperature of the medium is preferably 20°C to 30°C, more preferably 25°C. 。

[0065] In the present invention, after the ultra-high pressure treatment, the digested food materials are obtained. The digested food materials are low-cholesterol food materials or low-purine food materials. The cholesterol content in the low-cholesterol food materials is <50 mg / g, and the purine content in the low-purine food materials is <50 mg / g.

[0066] The embodiment of the present invention provides a method for preparing low-cholesterol and low-purine ecological and healthy food materials by an ultra-high pressure synergistic β-cyclodextrin inclusion method, which is a biomolecular green digestion technology based on an ultra-high pressure water-based targeting adsorbent at normal temperature. β-cyclodextrin (or surfactant) and citric acid are used to adsorb and dissolve cholesterol and purine, and then modified digestion is carried out by ultra-high pressure treatment under normal temperature conditions to prepare low-cholesterol and low-purine ecological and healthy food materials. It is green and efficient, and can effectively enhance the original flavor of the food materials. The heat-sensitive nutrients will not be severely lost due to high heat, which is beneficial to building a healthy food industry chain, expanding the consumer population, and has broad market application prospects.

[0067] In order to further illustrate the present invention, the reagents for cholesterol and / or purine digestion and the digestion method of cholesterol and / or purine in food materials provided by the present invention will be described in detail below in conjunction with the drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0068] Example 1

[0069] Weigh 50 g each of food materials such as beef, pork, and large intestine tissues, and place them separately in an aqueous solution containing 1 wt% β-cyclodextrin and 0.05 wt% citric acid prepared in advance. The mass ratio of each food material to the aqueous solution containing β-cyclodextrin and citric acid is 1:1. Then, put them into a polyethylene bag, vacuum seal, and place them in the reaction kettle of the ultra-high pressure device. Treat them under the conditions of 100 MPa, a holding time of 5 min, and a treatment number of 1 time to obtain low-cholesterol ecological and healthy food materials.

[0070] Example 2

[0071] Weigh 50 g each of beef, pork, and large intestine tissues as ingredients, and place them separately in an aqueous solution containing 3 wt% β-cyclodextrin and 0.1 wt% citric acid prepared in advance. The mass ratio of each ingredient to the aqueous solution containing β-cyclodextrin and citric acid is 1:1. Then, put them into polyethylene bags, seal them under vacuum, and place them in the reaction kettle of a high-pressure equipment. Treat them under the conditions of 300 MPa and 600 MPa respectively, with a holding pressure time of 10 min for both, and the number of treatment times being 3 times to obtain low-cholesterol ecological and healthy ingredients.

[0072] Example 3

[0073] Weigh 100 g each of beef, pork, and large intestine tissues as ingredients, and place them separately in an aqueous solution containing 5 wt% β-cyclodextrin and 0.15 wt% citric acid prepared in advance. The mass ratio of each ingredient to the aqueous solution containing β-cyclodextrin and citric acid is 1:2. Then, put them into polyethylene bags, seal them under vacuum, and place them in the reaction kettle of a high-pressure equipment. Treat them under the conditions of 300 MPa and 600 MPa respectively, with a holding pressure time of 20 min for both, and the number of treatment times being 5 times to obtain low-cholesterol ecological and healthy ingredients.

[0074] Example 4

[0075] Weigh 100 g each of beef, pork, and large intestine tissues as ingredients, and place them separately in an aqueous solution containing 3 wt% β-cyclodextrin and 0.1 wt% citric acid prepared in advance. The mass ratio of each ingredient to the aqueous solution containing β-cyclodextrin and citric acid is 1:3. Then, put them into polyethylene bags, seal them under vacuum, and place them in the reaction kettle of a high-pressure equipment. Treat them under the conditions of 300 MPa and 600 MPa respectively, with a holding pressure time of 10 min for both, and the number of treatment times being 3 times to obtain low-cholesterol ecological and healthy ingredients.

[0076] Example 5

[0077] Weigh 50 g of beef as an ingredient respectively, and place it separately in an aqueous solution containing 3 wt% β-cyclodextrin, α-cyclodextrin, γ-cyclodextrin, hydroxypropyl-β-cyclodextrin and 0.1 wt% citric acid prepared in advance. The mass ratio of each ingredient to the aqueous solution containing β-cyclodextrin, α-cyclodextrin, γ-cyclodextrin, hydroxypropyl-β-cyclodextrin and citric acid is 1:3. Then, put it into a polyethylene bag, seal it under vacuum, and place it in the reaction kettle of a high-pressure equipment. Treat it under the condition of 200 MPa, with a holding pressure time of 5 min, and the number of treatment times being 3 times to obtain low-cholesterol ecological and healthy ingredients.

[0078] Example 6

[0079] Weigh 50 g of beef ingredients respectively and place them in an aqueous solution containing 3 wt% maltodextrin, carboxymethyl chitosan, sodium carboxymethyl cellulose, sodium alginate, Tween-80, casein and 0.1 wt% citric acid prepared in advance. The mass ratio of each ingredient to the aqueous solution containing different types of surfactants and citric acid is 1:3. Then, put them into a polyethylene bag, seal it under vacuum, and place it in the reaction kettle of a high-pressure equipment. Under the conditions of 200 MPa, a holding pressure time of 10 min for each, and a treatment times of 3 times for each, low-cholesterol ecological and healthy ingredients are obtained.

[0080] Example 7

[0081] Weigh 50 g of beef, pork, mutton, chicken and egg ingredients respectively and place them in an aqueous solution containing 1 wt% β-cyclodextrin and 0.3 wt% sodium bicarbonate prepared in advance. The mass ratio of each ingredient to the aqueous solution containing β-cyclodextrin and sodium bicarbonate is 1:3. Then, put them into a polyethylene bag, seal it under vacuum, and place it in the reaction kettle of a high-pressure equipment. Under the conditions of 200 MPa, a holding pressure time of 5 min for each, and a treatment times of 3 times for each, low-cholesterol ecological and healthy ingredients are obtained.

[0082] Test Example 1

[0083] Perform physical and chemical property tests on the low-cholesterol ecological and healthy ingredients prepared in Examples 1 to 4. The specific methods are as follows:

[0084] 1. Appearance property evaluation: Put the low-cholesterol ecological and healthy ingredients obtained in Example 1 into a petri dish and compare their appearance with that of the ingredients without ultra-high pressure treatment.

[0085] Figure 1 are the appearance diagrams of beef, pork and large intestine (from left to right) before being treated by the ultra-high pressure equipment in Example 1; Figure 2 are the appearance diagrams of beef, pork and large intestine (from left to right) after being treated by the ultra-high pressure equipment in Example 1. From Figure 1 and Figure 2 it can be seen that the myoglobin and hemoglobin in the muscle plasma of beef, pork and large intestine gradually deform in appearance under high pressure and lose their original red color after being treated (digested) by the ultra-high pressure equipment. The color of the muscle gradually fades, and some turn grayish white similar to that after cooking. There are many tiny gaps in the cell structure of the ingredients. Due to the osmotic pressure, the solution will gradually enter the cell interior from the outside through the cell membrane and fill the gaps between cells, making the tissue of the ingredients more plump, thus changing the reflection and refraction characteristics of light and causing a color change, but the physical and chemical properties of the ingredients themselves remain unchanged.

[0086] 2. Laser confocal microscope appearance performance test: Treat the low-cholesterol ecological and healthy ingredients obtained in Example 2 and the ingredients without ultra-high pressure treatment together and conduct fluorescence comparison under a laser scanning confocal microscope.

[0087] Quickly separate and cut the beef, pork, and large intestine tissues with a clean and sharp knife or scissors. The sample size is about 5 mm in length and width. After ultra-high pressure treatment, the sample should be placed in the fixative within 1 minute. The fixative is 2.5 - 3% glutaraldehyde prepared with phosphate buffer. If the sample floats above the fixative, gently evacuate with a vacuum pump until the material is completely submerged in the fixative, and fix overnight at 4°C for 24 hours. Aspirate the glutaraldehyde from the sample into a recovery bottle, add about 1 mL of 0.1M PBS buffer (pH = 7.2) and rinse three times, changing the solution every 20 minutes. Discard the solution, and dehydrate with ethanol at concentrations of 30%, 50%, 70%, 80%, 95%, and 100% for 20 minutes each. Finally, replace it with 100% acetone and shape it twice, 20 minutes each time. Take the samples after ultra-high pressure treatment at different pressures and the original samples without any treatment, fix them on the sample plate of a laser confocal microscope after sectioning, insert and fix the sample plate on the sample rod, and push it into the laser confocal microscope for observation.

[0088] Figure 3 Laser scanning confocal microscopy images (CLSM images) of beef before ultra-high pressure equipment treatment, after treatment at 300 MPa, and after treatment at 600 MPa in Example 2; Figure 4 Laser scanning confocal microscopy images of pork before ultra-high pressure equipment treatment, after treatment at 300 MPa, and after treatment at 600 MPa in Example 2; Figure 5 Laser scanning confocal microscopy images of the large intestine before ultra-high pressure equipment treatment, after treatment at 300 MPa, and after treatment at 600 MPa in Example 2; corresponding to before treatment, after treatment at 300 MPa, and after treatment at 600 MPa from left to right. From Figures 3 - 5 the laser scanning confocal microscopy images of beef, pork, and large intestine before and after treatment with the ultra-high pressure equipment, it can be seen that as the pressure increases, the ultra-high pressure treatment of the food ingredients greatly enhances the penetration of β-cyclodextrin and citric acid aqueous solution into their interior, and under the action of high pressure, the cell structure is damaged, and the internal biomolecules are included and released by β-cyclodextrin.

[0089] 3. Scanning electron microscope appearance performance test: Treat the low-cholesterol ecological and healthy food ingredients obtained in Example 3 and the food ingredients without ultra-high pressure treatment together and compare their appearance properties under a scanning electron microscope.

[0090] Rapidly separate and cut the tissue with a clean and sharp knife or scissors. The sample size is about 5 mm in length and width. After ultra-high pressure treatment, the sample should be immersed in the fixative within 1 minute. The fixative is 2.5-3% glutaraldehyde prepared with phosphate buffer. If the sample floats above the fixative, gently evacuate with a vacuum pump until the material completely sinks into the fixative, and fix overnight at 4°C for 24 hours. Aspirate the glutaraldehyde in the sample into a recovery bottle, add about 1 mL of 0.1M PBS buffer (pH = 7.2) and rinse three times, changing the solution every 20 minutes. Discard the solution, and dehydrate with ethanol at concentrations of 30%, 50%, 70%, 80%, 95%, and 100% for 20 minutes each. Finally, replace it with 100% acetone and shape it twice, 20 minutes each time. Take the samples after ultra-high pressure treatment at different pressures and the original samples without any treatment, fix the above-mentioned food materials on the sample disk of the scanning electron microscope with conductive glue, sputter gold for 30 s, insert and fix the sample disk on the sample rod, and push it into the sample chamber of the scanning electron microscope for observation.

[0091] Figure 6 Scanning electron micrographs of beef before treatment with the ultra-high pressure equipment, after treatment at 300 MPa, and after treatment at 600 MPa in Example 3; Figure 7 Scanning electron micrographs of pork before treatment with the ultra-high pressure equipment, after treatment at 300 MPa, and after treatment at 600 MPa in Example 3; Figure 8 Scanning electron micrographs of large intestine before treatment with the ultra-high pressure equipment, after treatment at 300 MPa, and after treatment at 600 MPa in Example 3. It can be Figures 6 - 8 seen that after the food materials are treated with ultra-high pressure, as the pressure increases, the binding of actin and myosin in the muscle fibers dissociates due to the high-pressure effect, the sarcomeres are damaged, and the muscle fiber structure changes, which plays a role in tenderization to a certain extent.

[0092] 4. Determination of the content of low-cholesterol ecological and healthy food materials before and after digestion, as follows: The low-cholesterol ecological and healthy food materials obtained in Example 4 and the food materials without ultra-high pressure treatment are processed together and then the cholesterol content before and after digestion is determined by a high-performance liquid chromatograph.

[0093] (1) Preparation of standard solution

[0094] Accurately weigh 0.01 g of cholesterol standard in a 10 mL volumetric flask, dissolve it with anhydrous ethanol and make up to the mark. The concentration of this standard stock solution is 1.00 mg / mL. Take different volumes of the standard stock solution in 10 mL volumetric flasks, dilute and make up to the mark with anhydrous ethanol to prepare standard working solutions with concentrations of 50 μg / mL, 100 μg / mL, 200 μg / mL, 500 μg / mL, and 600 μg / mL.

[0095] (2) Sample pretreatment

[0096] Saponification: Weigh 25 g of the sample into a 250 mL stoppered conical flask, add 30 mL of absolute ethanol, and then add 15 mL of 50% potassium hydroxide solution. Shake while adding, mix well, and saponify in a constant temperature water bath at 80 °C with shaking for 45 min. After saponification, cool to room temperature.

[0097] Extraction: Transfer the saponified solution into a 250 mL separatory funnel with 30 mL of water, add 40 mL of a petroleum ether-ether mixture, shake and extract for 5 min. Transfer the lower layer solution into another 250 mL separatory funnel, add 40 mL of the mixed ether and extract again. Combine the ether layers. Wash the ether layers with about 100 mL of water until the ether layers are washed to neutral (detected with pH test paper).

[0098] Concentration: Discard the water layer. After dehydrating the washed ether layer with anhydrous sodium sulfate (about 3 g), filter it into a rotary evaporation flask. Rinse the separatory funnel and anhydrous sodium sulfate with about 15 mL of petroleum ether twice and combine them into the evaporation flask. Concentrate the evaporation flask under reduced pressure in a 40 °C water bath. When there is about 2 mL of liquid remaining in the flask, immediately remove it and blow it to nearly dry with nitrogen. Dissolve the residue in the evaporation flask with absolute ethanol and transfer it to a 5 mL volumetric flask for volume fixation. The solution is filtered through a 0.45 μm organic filter membrane for measurement.

[0099] Chromatographic conditions: Chromatographic column: ZORBAX SB-C 18 (4.6 mm × 250 mm, 5.0 μm), column temperature: 38 °C, flow rate: 1.0 mL / min, mobile phase: 100% methanol, detection wavelength: 205 nm, injection volume: 10 μL.

[0100] Figure 9 It is the high performance liquid chromatography detection diagram of beef, large intestine and pork (from top to bottom) before and after being treated by the ultra-high pressure equipment (300 MPa) in Example 4. The values on the vertical axis are all multiplied by 10 2 ; Table 1 shows the cholesterol content and digestion rate of beef, pork and large intestine before and after being treated by the ultra-high pressure equipment. From Figure 9 and Table 1, it can be seen that after the food materials are treated by ultra-high pressure under certain conditions of pressure, pressure holding time and number of treatments, the citric acid aqueous solution containing β-cyclodextrin components has been dissolved inside the cells. Under the high osmotic pressure difference, the small molecule cholesterol included by β-cyclodextrin quickly transfers to the outside of the cells, and the digestion rates reach 40.00%, 58.63% and 91.70% respectively, and finally low-cholesterol ecological and healthy food materials are prepared.

[0101] After the beef in Example 5 was treated with an aqueous solution containing β-cyclodextrin, α-cyclodextrin, γ-cyclodextrin, hydroxypropyl-β-cyclodextrin and citric acid by ultra-high pressure, the cholesterol content and digestion rate before and after the treatment were detected by HPLC, and the results are shown in Table 2; after the beef in Example 6 was treated with different kinds of food-grade surfactant aqueous solutions by ultra-high pressure, the cholesterol content and digestion rate before and after the treatment were detected by HPLC, and the results are shown in Table 3; after the beef, pork, mutton, chicken and eggs in Example 7 were treated with an aqueous solution containing β-cyclodextrin and baking soda by ultra-high pressure, the cholesterol content and digestion rate before and after the treatment were detected by HPLC, and the results are shown in Table 4. The common results show that different kinds of small molecule inclusion substances cooperate with ultra-high pressure, and the physical and chemical cooperation mechanism can efficiently digest cholesterol in food materials, providing a feasible strategy for the development of low-cholesterol healthy food materials.

[0102] Table 1 Cholesterol digestion rate results of beef, pork and large intestine treated by ultra-high pressure synergistic β-cyclodextrin and citric acid inclusion method

[0103] Sample Name Before Digestion (mg / 100g) After Digestion (mg / 100g) Digestion Rate (%) Beef 80.37 48.22 40.00 Pork 97.56 40.37 58.63 Pig Large Intestine 189.31 15.71 91.70

[0104] Table 2 Cholesterol digestion rate results of beef treated by ultra-high pressure synergistic different kinds of cyclodextrin and citric acid inclusion method

[0105] Sample Name Before Digestion (mg / 100g) After Digestion (mg / 100g) Digestion Rate (%) β - Cyclodextrin 74.21 43.60 41.25 α - Cyclodextrin 76.22 52.41 31.24 γ - Cyclodextrin 72.40 52.7 27.22 Hydroxypropyl β - Cyclodextrin 74.78 45.87 38.67

[0106] Table 3 Cholesterol digestion rate results of beef treated by ultra-high pressure synergistic food-grade surfactant and citric acid inclusion method

[0107] Surfactant Name Before Digestion (mg / 100g) After Digestion (mg / 100g) Digestion Rate (%) Maltodextrin 75.12 60.69 19.22 Carboxymethyl Chitosan 73.75 56.46 23.45 Sodium Carboxymethylcellulose 73.63 55.07 25.21 Sodium Alginate 78.52 66.49 15.33 Tween - 80 74.77 61.16 18.21 Casein 75.53 62.21 17.64

[0108] Table 4 Cholesterol digestion rate results of beef, pork, mutton, chicken and eggs treated by ultra-high pressure synergistic β-cyclodextrin and baking soda inclusion method

[0109]

[0110]

[0111] Example 8

[0112] Weigh 25 g of abalone, prawn and oyster tissues respectively, and place them in an aqueous solution containing 1% β-cyclodextrin and 0.05% citric acid prepared in advance. The mass ratio of each food material to the aqueous solution containing β-cyclodextrin and citric acid is 1:3. Then, put them into a polyethylene bag, vacuum seal it, and place it in the reaction kettle of the ultra-high pressure equipment. Treat it under the conditions of 100 MPa, a holding time of 5 min, and a treatment times of 1 time to obtain low-purine ecological healthy food materials.

[0113] Example 9

[0114] Weigh 25 g of abalone, prawn, and oyster tissues respectively, and place them in an aqueous solution containing 3% β-cyclodextrin and 0.1% citric acid prepared in advance. The mass ratio of each food ingredient to the aqueous solution containing β-cyclodextrin and citric acid is 1:2. Then put them into polyethylene bags, seal them under vacuum, and place them in the reaction kettle of the ultra-high pressure equipment. Treat them under the conditions of 300 MPa and 600 MPa respectively, with a holding pressure time of 15 min and a treatment times of 3 times, to obtain low-purine ecological and healthy food ingredients.

[0115] Example 10

[0116] Weigh 50 g of abalone, prawn, and oyster tissues respectively, and place them in an aqueous solution containing 5% β-cyclodextrin and 0.15% citric acid prepared in advance. The mass ratio of each food ingredient to the aqueous solution containing β-cyclodextrin and citric acid is 1:5. Then put them into polyethylene bags, seal them under vacuum, and place them in the reaction kettle of the ultra-high pressure equipment. Treat them under the conditions of 300 MPa and 600 MPa respectively, with a holding pressure time of 20 min and a treatment times of 5 times, to obtain low-purine ecological and healthy food ingredients.

[0117] Example 11

[0118] Weigh 50 g of abalone, prawn, and oyster tissues respectively, and place them in an aqueous solution containing 1% β-cyclodextrin and 0.1% citric acid prepared in advance. The mass ratio of each food ingredient to the aqueous solution containing β-cyclodextrin and citric acid is 1:3. Then put them into polyethylene bags, seal them under vacuum, and place them in the reaction kettle of the ultra-high pressure equipment. Treat them under the conditions of 300 MPa and 600 MPa respectively, with a holding pressure time of 10 min and a treatment times of 3 times, to obtain low-purine ecological and healthy food ingredients.

[0119] Example 12

[0120] Weigh 50 g of beef as the food ingredient respectively, and place it in an aqueous solution containing 3 wt% β-cyclodextrin, α-cyclodextrin, γ-cyclodextrin, hydroxypropyl-β-cyclodextrin and 0.1 wt% citric acid prepared in advance. The mass ratio of each food ingredient to the aqueous solution containing β-cyclodextrin, α-cyclodextrin, γ-cyclodextrin, hydroxypropyl-β-cyclodextrin and citric acid is 1:3. Then put it into a polyethylene bag, seal it under vacuum, and place it in the reaction kettle of the ultra-high pressure equipment. Treat it under the condition of 200 MPa, with a holding pressure time of 5 min and a treatment times of 3 times, to obtain low-purine ecological and healthy food ingredients.

[0121] Example 13

[0122] Weigh 50 g of beef separately and place them in an aqueous solution containing 3% maltodextrin, carboxymethyl chitosan, sodium carboxymethyl cellulose, sodium alginate, Tween-80, casein, and 0.1 wt% citric acid prepared in advance. The mass ratio of each food ingredient to the aqueous solution containing different surfactants and citric acid is 1:3. Then, put them into polyethylene bags, seal them under vacuum, and place them in the reaction kettle of the ultra-high pressure equipment. Process them under the conditions of 200 MPa, a holding pressure time of 5 min for each, and a treatment times of 3 times to obtain low-purine ecological and healthy food ingredients.

[0123] Example 14

[0124] Weigh 50 g of each of the food ingredients beef, pork, mutton, chicken, Spanish mackerel, and shiitake mushrooms, and place them separately in an aqueous solution containing 1 wt% β-cyclodextrin and 0.3 wt% sodium bicarbonate prepared in advance. The mass ratio of each food ingredient to the aqueous solution containing β-cyclodextrin and sodium bicarbonate is 1:3. Then, put them into polyethylene bags, seal them under vacuum, and place them in the reaction kettle of the ultra-high pressure equipment. Process them separately under the conditions of 200 MPa, a holding pressure time of 5 min for each, and a treatment times of 3 times to obtain low-purine ecological and healthy food ingredients.

[0125] Test Example 2

[0126] Perform physical and chemical property tests on the low-purine ecological and healthy food ingredients prepared in Examples 8 to 11. The specific methods are as follows:

[0127] 1. Appearance property evaluation: Put the low-purine ecological and healthy food ingredients obtained in Example 8 into a petri dish and compare their appearance with that of the food ingredients without ultra-high pressure treatment.

[0128] Figure 10 are the appearance diagrams of abalone, prawns, and oysters before being processed by the ultra-high pressure equipment in Example 8; Figure 11 are the appearance diagrams of abalone, prawns, and oysters after being processed by the ultra-high pressure equipment in Example 8. From Figure 10 and Figure 11 it can be seen that the abalone, prawns, and oysters after being processed by the ultra-high pressure equipment can promote the water penetration of the soaked food ingredients, and the amount of water infiltration is positively correlated with the ultra-high pressure.

[0129] 2. Laser confocal microscope appearance performance test: Process the low-purine ecological and healthy food ingredients obtained in Example 9 and the food ingredients without ultra-high pressure treatment together, and then conduct fluorescence comparison under a laser scanning confocal microscope.

[0130] Figure 12 are the laser scanning confocal microscope diagrams of abalone before being processed by the ultra-high pressure equipment in Example 9, after being processed at 300 MPa, and after being processed at 600 MPa; Figure 13 are the laser scanning confocal microscope diagrams of prawns before being processed by the ultra-high pressure equipment in Example 9, after being processed at 300 MPa, and after being processed at 600 MPa;Figure 14 Laser scanning confocal microscopy images of oysters before treatment with the ultra-high pressure equipment, after treatment at 300 MPa, and after treatment at 600 MPa in Example 9. From Figures 12 - 14 The laser scanning confocal microscopy images of abalone, prawns, and oysters before and after treatment with the ultra-high pressure equipment show that as the pressure increases continuously, β-cyclodextrin inclusion complex molecules are small in size, soluble in water, and can penetrate into the interior fully through ultra-high pressure treatment.

[0131] 3. Scanning electron microscope appearance performance test: The low-purine ecological and healthy food materials obtained in Example 10 and the food materials without ultra-high pressure treatment were processed together and then compared for appearance properties under a scanning electron microscope.

[0132] Figure 15 Scanning electron microscope images of abalone before treatment with the ultra-high pressure equipment, after treatment at 300 MPa, and after treatment at 600 MPa in Example 10; Figure 16 Scanning electron microscope images of prawns before treatment with the ultra-high pressure equipment, after treatment at 300 MPa, and after treatment at 600 MPa in Example 7; Figure 17 Scanning electron microscope images of oysters before treatment with the ultra-high pressure equipment, after treatment at 300 MPa, and after treatment at 600 MPa in Example 10; corresponding to before treatment, after treatment at 300 MPa, and after treatment at 600 MPa from left to right. From Figures 15 - 17 It can be seen that after the food materials are treated with ultra-high pressure, as the pressure increases continuously, the sarcomeres of the myofibrils have been damaged, the gaps between the myofibrils disappear, protein molecules crosslink, forming a firm gel network, and protein gelation is serious.

[0133] 4. Determination of the content before and after digestion of the low-purine ecological and healthy food materials, specifically as follows: The low-purine ecological and healthy food materials obtained in Example 11 and the food materials without ultra-high pressure treatment were processed together and then the purine content before and after digestion was determined under a high performance liquid chromatograph.

[0134] (1) Preparation of the standard solution

[0135] Four purine standard stock solutions: Weigh 10 g (accurate to 0.1 mg) of the standard products of four purines (guanine, hypoxanthine, adenine, and xanthine) respectively, dissolve them with water (guanine with 1 M hydrochloric acid solution, xanthine with 1 M NaOH solution), and make the volume up to 50 mL, then shake well; respectively accurately measure 5 mL and place them in the same 100 mL volumetric flask, add water to dilute to the scale, and shake well to obtain the reference substance stock solution. Respectively pipette 5 mL, 2 mL, 1 mL, 0.5 mL, and 0.25 mL of the standard stock solution, and make the volume up to 25 mL with water to obtain the standard series working solutions.

[0136] (2) Sample pretreatment

[0137] Weigh 0.7 g of the sample into a stoppered ground-glass conical flask, add 10 mL of a mixed solution of trifluoroacetic acid, formic acid and water (volume ratio 45:45:10), vortex to mix evenly, heat in a water bath at 80 °C for 60 min, take out and cool to room temperature. Transfer to a 50 mL volumetric flask, make up to the mark, mix well and filter through filter paper. Pipette 2 mL of the filtrate, rotary evaporate until nearly dry, dissolve with 2 mL of potassium dihydrogen phosphate solution (5 mmol / L, pH = 3.8), and filter through a 0.45 μm filter membrane for standby.

[0138] Chromatographic conditions: AQ chromatographic column, column length 4.6 mm, inner diameter 250 mm, particle size 5 μm, or a chromatographic column with equivalent performance, column temperature: 30 °C, flow rate: 1 mL / min, mobile phase: methanol - 5 mmol / L, pH = 3.8 potassium dihydrogen phosphate aqueous solution (1:99), detection wavelength: 254 nm, injection volume: 10 μL.

[0139] Figure 18 It is the HPLC detection diagram of abalone, prawns and oysters before and after being processed by the 300 MPa ultra-high pressure equipment in Example 11; Table 5 shows the purine content and digestion rate of abalone, prawns and oysters before and after being processed by the ultra-high pressure equipment. From Figure 18 and Table 5, it can be seen that under the conditions of a certain pressure, pressure holding time and number of treatments by ultra-high pressure for the food materials, the citric acid aqueous solution containing β-cyclodextrin component has been dissolved inside the cells, and the small molecule purines included by β-cyclodextrin are rapidly transferred outside the cells under the high osmotic pressure difference, and the digestion rates reach 61.04%, 44.74% and 56.64% respectively, and finally low-purine ecological and healthy food materials are prepared.

[0140] After the beef in Example 12 was processed by ultra-high pressure with an aqueous solution containing β-cyclodextrin, α-cyclodextrin, γ-cyclodextrin, hydroxypropyl-β-cyclodextrin and citric acid, the results of the purine content and digestion rate detected by HPLC before and after the treatment are shown in Table 6; after the beef in Example 13 was processed by ultra-high pressure with aqueous solutions of different types of food-grade surfactants, the results of the purine content and digestion rate detected by HPLC before and after the treatment are shown in Table 7; after the beef, pork, mutton, chicken, Spanish mackerel and shiitake mushrooms in Example 14 were processed by ultra-high pressure with an aqueous solution containing β-cyclodextrin and sodium bicarbonate, the results of the purine content and digestion rate detected by HPLC before and after the treatment are shown in Table 8. The common results show that different types of small molecule inclusion substances cooperate with the ultra-high pressure effect, and the physical and chemical synergistic mechanism can efficiently digest purines in food materials, providing a feasible strategy for the development of low-purine healthy food materials.

[0141] Table 5 Results table of purine digestion rate of abalone, prawns and oysters processed by the ultra-high pressure synergistic β-cyclodextrin and citric acid inclusion method

[0142] Sample Name Before Digestion (mg / 100g) After Digestion (mg / 100g) Digestion Rate (%) Abalone 121.44 47.31 61.04 Prawn 227.56 125.75 44.74 Oyster 318.33 138.02 56.64

[0143] Table 6 Results of purine digestion rate of beef treated by ultra-high pressure combined with different kinds of cyclodextrin and citric acid inclusion methods

[0144] Sample Name Before Digestion (mg / 100g) After Digestion (mg / 100g) Digestion Rate (%) β - Cyclodextrin 100.25 46.50 53.62 α - Cyclodextrin 102.54 56.19 45.21 γ - Cyclodextrin 98.47 55.97 43.17 Hydroxypropyl β - Cyclodextrin 105.63 51.51 51.24

[0145] Table 7 Results of purine digestion rate of abalone treated by ultra-high pressure combined with food-grade surfactant and citric acid inclusion methods

[0146]

[0147]

[0148] Table 8 Results of purine digestion rate of beef, pork, mutton, chicken, Spanish mackerel and shiitake mushrooms treated by ultra-high pressure combined with β-cyclodextrin and sodium bicarbonate inclusion methods

[0149] Sample Name Before Digestion (mg / 100g) After Digestion (mg / 100g) Digestion Rate (%) Beef 104.60 47.80 54.30 Pork 127.00 45.60 64.10 Lamb 130.60 72.30 44.60 Chicken 140.90 61.70 56.20 Spanish Mackerel 141.80 37.70 73.40 Mushroom 45.30 16.50 63.60

[0150] As the pressure of the ultra-high pressure equipment continues to increase, the physical and chemical properties of the food materials all change significantly. The preparation of low-cholesterol and low-purine ecological and healthy food materials by the ultra-high pressure combined with β-cyclodextrin inclusion method belongs to a green preparation technology. The present invention has the advantages of simple operation, mild reaction, being able to efficiently digest cholesterol, purine and other substances that are harmful to human health and safety, enhancing the original flavor of the food materials, and maintaining the original nutritional components in the food materials. It has a wide application range and broad market application value.

[0151] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, rather than all embodiments. People can also obtain other embodiments according to the embodiments of the present invention without creative labor, and these embodiments all belong to the protection scope of the present invention.

Claims

1. A reagent for cholesterol and / or purine digestion, characterized in that, It is cyclodextrin and organic acid, or cyclodextrin and alkaline substance, or surfactant and organic acid.

2. The reagent for cholesterol and / or purine digestion according to claim 1, characterized in that, The cyclodextrin includes one or more of β-cyclodextrin, α-cyclodextrin, γ-cyclodextrin and hydroxypropyl-β-cyclodextrin. The organic acid includes one or more of citric acid, acetic acid, malic acid and tartaric acid. The alkaline substance includes baking soda.

3. The reagent for cholesterol and / or purine digestion according to claim 1, characterized in that, The surfactant includes one or more of maltodextrin, chitosan and its derivatives, cellulose-based surfactants, sodium alginate, Tween and composite protein-based surfactants.

4. A method for decomposing cholesterol and / or purine in food materials, characterized in that, It includes the following steps: Making the food materials into any size of shapes without changing the original appearance and texture structure of the food materials, mixing with an aqueous solution of the digestion reagent, sealing the obtained mixture, performing ultra-high pressure treatment, and cleaning to obtain low-cholesterol and / or purine food materials, and the low-cholesterol and / or purine food materials maintain the original flavor of the food materials; The ultra-high pressure treatment includes: after putting it into the reaction kettle of the equipment, starting to boost the pressure, maintaining the pressure for a period of time under a pressure not less than 100 MPa, and after the pressure maintaining is completed, releasing the pressure to restore to the initial state; The ultra-high pressure treatment is carried out once or multiple times; when the ultra-high pressure treatment is carried out multiple times, the aqueous solution of the digestion reagent is fresh or the aqueous solution of the digestion reagent used in the previous ultra-high pressure treatment; The digestion reagent is the reagent for cholesterol and / or purine digestion described in any one of claims 1 to 3.

5. The digestion method according to claim 4, characterized in that The digestion reagent is β-cyclodextrin and citric acid, or β-cyclodextrin and baking soda, or surfactant and citric acid; the content of β-cyclodextrin in the aqueous solution of the digestion reagent is 1 wt% to 5 wt%, the content of the surfactant is 1 wt% to 5 wt%, the content of citric acid is 0.05 wt% to 0.15 wt%, and the content of baking soda is 0.1 wt% to 0.5 wt%.

6. The digestion method according to claim 5, characterized in that, The mass ratio of the food materials to the aqueous solution of the digestion reagent is 1:(1 to 5).

7. The digestion method according to claim 4, characterized in that The pressure boosting rate of the ultra-high pressure treatment is 300 to 600 MPa / min, and the pressure releasing rate is 50 to 300 MPa / min; the pressure maintaining pressure of the ultra-high pressure treatment is 100 to 600 MPa.

8. The digestion method according to claim 4 or 7, characterized in that The pressure maintaining time of the ultra-high pressure treatment is 1 to 20 min.

9. The digestion method according to claim 4, characterized in that The number of times of the ultra-high pressure treatment is 1 to 5 times, and the interval time between each ultra-high pressure treatment is 30 seconds to 1 minute.

10. The digestion method according to claim 4, characterized in that, The food materials include one or more of livestock meat, poultry meat, fish and shrimp meat, mollusks, fungi, beans and eggs.

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