Composite electuary of selenium-rich quinoa and plant anthocyanin and preparation method of composite electuary

Abstract

The invention relates to the technical field of food processing, solves the problems that saponin residues in chenopodium quinoa affect the taste, the retention rate of anthocyanin in the processing and storage process is low, and the composite electuary is poor in solubility and stability and prone to caking, and in particular relates to a selenium-rich chenopodium quinoa and plant anthocyanin composite electuary and a preparation method of the selenium-rich chenopodium quinoa and plant anthocyanin composite electuary. Comprising the following components in percentage by weight: 55-70% of modified selenium-enriched quinoa flour, 10-18% of anthocyanin-calcium alginate microspheres, 15-25% of resistant dextrin, 3-8% of a natural sweetening agent, 1-3% of calcium citrate and 0.3-1% of an anti-caking agent, the preparation method comprises the following steps: removing saponin through deglycosylation treatment, carrying out instant modification (superfine grinding and mixing with a sodium alginate solution) on the quinoa powder, carrying out anthocyanin microencapsulation, uniformly mixing all the components, and carrying out nitrogen-filled sealed packaging. The method is thorough in glycoside removal, the functionality, palatability and stability are improved through a process chain, the retention degree of active ingredients such as anthocyanin and selenium is high, and the action effect of the anthocyanin is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a composite granule of selenium-enriched quinoa and plant anthocyanins and a preparation method thereof. Background Art

[0002] Selenium-rich quinoa is a super grain that is both nutritious and functional. Its natural organic selenium content (≥0.15 mg / kg) exists in the form of selenocysteine, which has high bioavailability and can effectively enhance the activity of glutathione peroxidase in the human body and strengthen the antioxidant defense system; plant anthocyanins (from blueberries / black wolfberries / purple sweet potatoes, etc.) are powerful free radical scavengers with an antioxidant capacity 20 times that of vitamin C, and have anti-inflammatory, eye protection and cardiovascular protection effects.

[0003] The quinoa in some existing instant powder products is only deglycosided by water washing or single enzyme, and the saponin residue is greater than 0.05%, resulting in a noticeable bitter taste in the product and low consumer acceptance. When anthocyanins are directly added, the high-temperature drying and storage oxidation during the instant powder processing reduce the retention rate. The unencapsulated anthocyanins will partially degrade in the instant powder within 6 months, and the effective edible period is short. The compound instant powder has poor solubility and stability and is prone to agglomeration. Summary of the Invention

[0004] The present invention aims to solve the problems of saponin residues in quinoa affecting taste, low retention rate of anthocyanins during processing and storage, poor solubility and stability of the composite granules, and easy agglomeration, and provides a composite granule of selenium-enriched quinoa and plant anthocyanins and a preparation method thereof.

[0005] To solve the above technical problems, the present invention provides a technical solution: a composite granule of selenium-enriched quinoa and plant anthocyanins and a preparation method thereof, comprising the following components in weight percentage: 55-70% modified selenium-enriched quinoa powder, 10-18% anthocyanin-calcium alginate microspheres, 15-25% resistant dextrin, 3-8% natural sweetener, 1-3% calcium citrate, and 0.3-1% anti-caking agent;

[0006] Selenium scavenges free radicals through the glutathione system, while anthocyanins directly neutralize free radicals. The synergistic effect of the two can enhance cellular antioxidant defenses and reduce oxidative stress damage. The dietary fiber and anthocyanins in quinoa jointly regulate intestinal flora, inhibit the release of inflammatory factors, and may reduce the risk of metabolic syndrome and cardiovascular disease.

[0007] The preparation method of the composite granule comprises the following steps:

[0008] (a) Deglycoside treatment of selenium-rich quinoa:

[0009] Soak the selenium-enriched quinoa in warm water at 45-50° C. with a solid-liquid ratio of 1:5, add 0.03-0.06% of cellulase and 0.02-0.04% of pectinase based on the weight of the selenium-enriched quinoa, and perform compound enzymolysis for 1-1.5 hours;

[0010] After enzymatic hydrolysis, the mixture was ultrasonically treated for 20-30 minutes and centrifuged to remove the saponin solution;

[0011] Adding 2-4% of β-cyclodextrin by weight to the processed quinoa to complex and eliminate residual saponins and improve the taste and palatability;

[0012] (b) Instant modification of quinoa powder:

[0013] The deglycoside-treated quinoa after step (a) is subjected to vacuum freeze drying at ≤-40° C. for 7-8 hours, and after drying, is ultrafinely ground to a particle size of ≤30 μm to obtain quinoa-based powder;

[0014] A 0.1-0.3% sodium alginate solution accounting for 5-8% of the weight of the powder is sprayed into the quinoa-based powder, and then dried in a fluidized bed at 60° C. to a moisture content of ≤6% to form a hydrophilic film, thereby solving the problem of agglomeration of the grain powder during dissolution, and obtaining modified selenium-enriched quinoa powder;

[0015] (c) Anthocyanin microencapsulation:

[0016] Dispersing the plant anthocyanin extract in a 1.5-3% sodium alginate solution and homogenizing to form an aqueous phase;

[0017] The aqueous phase and the oil phase are mixed in a volume ratio of 1:4, wherein the oil phase is corn oil containing ≥1% of Span 80, and high-speed shear emulsification is performed at a high speed to form a W / O emulsion;

[0018] The W / O emulsion is ultrasonically atomized into droplets with a particle size of 50-80 μm, sprayed into a calcium citrate solution with a temperature of 2-8° C. and a concentration of 0.3-0.7 mol / L, and solidified for 18-25 minutes to form gel microspheres;

[0019] The gel microspheres are collected by filtration, washed, and then vacuum freeze-dried at -40-45° C. for more than 24 hours to obtain anthocyanin-calcium alginate microspheres. The anthocyanin-calcium alginate microspheres obtained by the above method can reduce the loss of anthocyanin during the preparation process and the destruction of anthocyanin caused by high-temperature brewing. On the other hand, the microspheres shrink and protect in the stomach, and then slowly release in the intestine, thereby improving the effect of anthocyanin.

[0020] (d) Mixing and packaging:

[0021] The modified selenium-enriched quinoa powder prepared in step (b), the anthocyanin-calcium alginate microspheres prepared in step (c), the resistant dextrin, the natural sweetener, calcium citrate, and the anti-caking agent are uniformly mixed according to the weight percentages;

[0022] The evenly mixed materials are sealed in an aluminum foil bag filled with nitrogen and the packaging environment humidity is ≤5%.

[0023] Among them, selenium-rich quinoa (organic selenium ≥ 0.15mg / kg): as the main base material (55-70%), provides trace element selenium, strengthens antioxidant and immune regulation functions;

[0024] Anthocyanin microspheres: protect the biological activity of anthocyanins through microencapsulation technology, and synergize with selenium to enhance antioxidant capacity.

[0025] The organic selenium content in the modified selenium-enriched quinoa powder is ≥0.15 mg / kg; and the anthocyanin loading of the anthocyanin-calcium alginate microspheres is ≥20%.

[0026] The plant anthocyanin extract is derived from berry plants: at least one selected from blueberry, black wolfberry, and purple sweet potato.

[0027] In the step (a), the temperature of the composite enzymatic hydrolysis is controlled at 44-46°C.

[0028] In the step (c), the concentration of the sodium alginate solution is 2.0±0.2%, and the pH of the solidification solution is maintained at 6.5-7.0.

[0029] The uniformity of the mixing in step (d) is ≤5% in terms of relative standard deviation (RSD).

[0030] The advantages of the present invention are:

[0031] 1. Complete deglycoside removal → β-cyclodextrin targeted complexation technology reduces the saponin residue to ≤ 0.01%, eliminating bitterness. The process chain (enzymatic hydrolysis - freeze-drying - microencapsulation - nitrogen-filled packaging) improves the functionality, palatability and stability of the present invention;

[0032] 2. Anthocyanin adopts W / O emulsion-calcium ion dual-cured microcapsules, and quinoa selenium is vacuum freeze-dried (≤-40℃) + ultrafinely crushed (≤30μm), so that the active ingredients such as anthocyanin and selenium are highly retained;

[0033] 3. Sodium alginate coating forms a hydrophilic film, which shortens the dissolution time. Anthocyanin-calcium alginate microspheres can reduce the loss of anthocyanins during the preparation process. The microspheres shrink and protect in the stomach, and then slowly release in the intestine, thereby improving the effect of anthocyanins. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a schematic flow chart of the preparation method of the present invention. DETAILED DESCRIPTION

[0035] The present invention will be described in further detail below with reference to the accompanying drawings.

[0036] Combined with attachment Figure 1 , a composite granule of selenium-enriched quinoa and plant anthocyanin and a preparation method thereof, comprising the following components in weight percentage: 55-70% modified selenium-enriched quinoa powder, 10-18% anthocyanin-calcium alginate microspheres, 15-25% resistant dextrin, 3-8% natural sweetener, 1-3% calcium citrate, and 0.3-1% anti-caking agent;

[0037] The preparation method of the composite granule comprises the following steps: deglycoside treatment to remove saponin, instant modification of quinoa powder (ultrafine grinding and mixing with sodium alginate solution), microencapsulation of anthocyanin, uniform mixing of the components and nitrogen-filled sealing packaging.

[0038] In possible implementation case 1, the formulation components are as follows:

[0039] Modified selenium-enriched quinoa powder 55%, anthocyanin-calcium alginate microspheres 10%, resistant dextrin 25%, natural sweetener (erythritol) 8%, calcium citrate 1%, anti-caking agent (silicon dioxide) 1%.

[0040] The preparation method comprises the following steps:

[0041] Selenium-enriched quinoa deglycoside treatment: 1 kg of selenium-enriched quinoa was soaked in 45°C warm water (solid-liquid ratio 1:5), 0.03% cellulase and 0.02% pectinase were added, and enzymatic hydrolysis was performed for 1 hour (temperature 44°C), followed by ultrasonic treatment (40 kHz) for 20 minutes, and the saponin removal solution was centrifuged. 2% β-cyclodextrin was added to complex the residual saponins.

[0042] Quinoa flour modification: vacuum freeze drying (-40°C, 7 hours), ultrafine grinding to a particle size of ≤30 μm, spraying with 5% of 0.1% sodium alginate solution, and fluidized bed drying at 60°C to a moisture content of ≤6%;

[0043] Anthocyanin microencapsulation (anthocyanin extract from blueberry): The anthocyanin extract was dispersed in a 1.5% sodium alginate solution (aqueous phase); the aqueous phase:oil phase (corn oil containing 1% Span 80) ratio was 1:4, and high-speed shear emulsification (12,000 rpm, 5 min) was performed to obtain a W / O emulsion. Ultrasonic atomization (droplets 60 μm) was then applied to a 2°C, 0.3 mol / L calcium citrate solution (pH 6.5) and allowed to solidify for 18 minutes. The microspheres were collected and freeze-dried (-40°C, 24 hours). The anthocyanin loading was measured to be 22%.

[0044] Mixing and packaging: Mix all components evenly (mixing time 15 min, RSD = 4.8%); fill with nitrogen and seal (aluminum foil bag, ambient humidity ≤ 5%).

[0045] In possible implementation case 2, the formulation components are as follows:

[0046] Modified selenium-enriched quinoa powder 70%, anthocyanin-calcium alginate microspheres 18%, resistant dextrin 15%, natural sweetener (stevioside) 3%, calcium citrate 3%, anti-caking agent (tricalcium phosphate) 0.3%.

[0047] The preparation method is as follows (based on the steps of Example 1, other steps are the same):

[0048] Deglycoside treatment: Enzymatic hydrolysis conditions were: 50°C warm water, 0.06% cellulase + 0.04% pectinase, enzymatic hydrolysis for 1.5 hours (46°C), ultrasonication for 30 minutes, centrifugation, and addition of 4% β-cyclodextrin;

[0049] Quinoa flour modification: freeze drying (-42 °C, 8 h) and spraying with 8% of 0.3% sodium alginate solution;

[0050] Anthocyanin microencapsulation (anthocyanin extract source: black wolfberry): sodium alginate solution concentration 3%, solidification solution pH 7.0 (0.7 mol / L calcium citrate, 8°C), atomized droplets 80 μm, solidification for 25 minutes, anthocyanin loading 25%;

[0051] Mixing uniformity RSD = 3.2%, nitrogen-filled and sealed packaging (humidity ≤ 5%).

[0052] In possible implementation case 2, the formulation components are as follows:

[0053] Modified selenium-enriched quinoa powder 62.5%, anthocyanin-calcium alginate microspheres 14%, resistant dextrin 20%, natural sweetener (mogroside) 5%, calcium citrate 2%, anti-caking agent (microcrystalline cellulose) 0.5%.

[0054] The preparation method is as follows (partial adjustment based on the steps of Example 1, other steps are the same):

[0055] Deglycoside treatment: Enzymatic hydrolysis conditions: 48°C, 0.045% cellulase + 0.03% pectinase, enzymatic hydrolysis for 1.2 hours;

[0056] Anthocyanin microencapsulation (anthocyanin extract from purple sweet potato): sodium alginate concentration 2.0%, solidification solution pH 6.8 (0.5 mol / L calcium citrate, 5°C); atomized droplets 65 μm, solidification for 22 minutes, anthocyanin loading 23%;

[0057] Mixing uniformity RSD = 4.1%, nitrogen-filled and sealed (humidity ≤ 5%).

[0058] The present invention and its embodiments are described above. This description is not restrictive. The drawings show only one embodiment of the present invention, and the actual structure is not limited thereto. In short, if a person skilled in the art is inspired by this and, without departing from the purpose of the present invention, designs structures and embodiments similar to this technical solution without inventiveness, they shall fall within the scope of protection of the present invention.

Claims

1. A composite granule of selenium-enriched quinoa and plant anthocyanins and a preparation method thereof, characterized in that: The invention is composed of the following components in weight percentage: 55-70% modified selenium-enriched quinoa powder, 10-18% anthocyanin-calcium alginate microspheres, 15-25% resistant dextrin, 3-8% natural sweetener, 1-3% calcium citrate, and 0.3-1% anticaking agent; The preparation method of the composite granule comprises the following steps: (a) Deglycoside treatment of selenium-rich quinoa: Soak the selenium-enriched quinoa in warm water at 45-50° C. with a solid-liquid ratio of 1:5, add 0.03-0.06% of cellulase and 0.02-0.04% of pectinase based on the weight of the selenium-enriched quinoa, and perform compound enzymolysis for 1-1.5 hours; After enzymatic hydrolysis, the mixture was ultrasonically treated for 20-30 minutes and centrifuged to remove the saponin solution; Adding 2-4% of β-cyclodextrin by weight to the processed quinoa to complex the residual saponins; (b) Instant modification of quinoa powder: The deglycoside-treated quinoa after step (a) is subjected to vacuum freeze drying at ≤-40° C. for 7-8 hours, and after drying, ultrafinely ground to a particle size of ≤30 μm to obtain quinoa-based powder; Spraying 0.1-0.3% sodium alginate solution accounting for 5-8% of the weight of the quinoa-based powder into the quinoa-based powder, and then drying the powder in a fluidized bed at 60° C. to a moisture content of ≤6%, to obtain modified selenium-enriched quinoa powder; (c) Anthocyanin microencapsulation: Dispersing the plant anthocyanin extract in a 1.5-3% sodium alginate solution and homogenizing to form an aqueous phase; The aqueous phase and the oil phase are mixed in a volume ratio of 1:4, wherein the oil phase is corn oil containing ≥1% of Span 80, and high-speed shear emulsification is performed at a high speed to form a W / O emulsion; The W / O emulsion is ultrasonically atomized into droplets with a particle size of 50-80 μm, sprayed into a calcium citrate solution with a temperature of 2-8° C. and a concentration of 0.3-0.7 mol / L, and solidified for 18-25 minutes to form gel microspheres; The gel microspheres are collected by filtration, washed, and then vacuum freeze-dried at -40-45° C. for more than 24 hours to obtain anthocyanin-calcium alginate microspheres; (d) Mixing and packaging: The modified selenium-enriched quinoa powder prepared in step (b), the anthocyanin-calcium alginate microspheres prepared in step (c), the resistant dextrin, the natural sweetener, calcium citrate, and the anti-caking agent are uniformly mixed according to the weight percentages; The evenly mixed materials are sealed in an aluminum foil bag filled with nitrogen. The packaging environment humidity is ≤5%.

2. The composite granule of selenium-enriched quinoa and plant anthocyanins and its preparation method according to claim 1, characterized in that: The organic selenium content in the modified selenium-enriched quinoa powder is ≥0.15 mg / kg; and the anthocyanin loading of the anthocyanin-calcium alginate microspheres is ≥20%.

3. The composite granule of selenium-enriched quinoa and plant anthocyanins and its preparation method according to claim 1, characterized in that: The plant anthocyanin extract is derived from berry plants: at least one selected from blueberry, black wolfberry, and purple sweet potato.

4. The composite granule of selenium-enriched quinoa and plant anthocyanins and its preparation method according to claim 1, characterized in that: In the step (a), the temperature of the composite enzymatic hydrolysis is controlled at 44-46°C.

5. The composite granule of selenium-enriched quinoa and plant anthocyanins and its preparation method according to claim 1, characterized in that: In the step (c), the concentration of the sodium alginate solution is 2.0±0.2%, and the pH of the solidification solution is maintained at 6.5-7.

0.

6. The composite granule of selenium-enriched quinoa and plant anthocyanins and its preparation method according to claim 1, characterized in that: The uniformity of the mixing in the step (d) is ≤5% based on relative standard deviation (RSD).

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