Method for improving sweetness of polygonatum sibiricum primary pulp

Abstract

The invention discloses a method for improving the sweetness of polygonatum sibiricum primary pulp, and belongs to the technical field of polygonatum sibiricum processing. The method comprises the following steps: steaming fresh polygonatum kingianum, crushing, adding water, pulping, adding chitosan into the pulp, vacuumizing, discharging bubbles in the pulp, introducing CO2, reacting, adding a compound enzyme, carrying out enzymolysis, homogenizing the enzymatic hydrolysate, filling, and sterilizing. According to the invention, fresh and yellow fine-processing polygonatum sibiricum puree is adopted, so that the processing time is saved, the processing time and cost are greatly reduced, the product is faint yellow, the sugar content is increased by 9 times compared with fresh polygonatum sibiricum, the sugar content is increased by about 30% compared with nine-steaming nine-processing polygonatum sibiricum, and the product has no numb taste, no caramel bitter taste and good taste.

Description

Technical Field

[0001] This invention belongs to the field of Polygonatum processing technology, specifically, it relates to a Polygonatum pulp processing technology, and more particularly to a method for improving the sweetness of Polygonatum pulp. Background Technology

[0002] Polygonatum, a plant of the lily family, is widely distributed in tropical regions outside of southern China and is abundant in resources. Studies have found that Polygonatum contains various beneficial chemical components such as polysaccharides, total phenols, flavonoids, saponins, lignans, and amino acids. Traditional Chinese medicine believes that Polygonatum is sweet and neutral in nature, tonifying qi and kidneys, resisting cold and heat, and strengthening muscles and bones. It can be taken as a long-term tonic without the potential side effects of strong tonics or warming agents. Modern pharmacological research has also proven that Polygonatum has anti-free radical, anti-aging, immune-boosting, memory-improving, blood sugar-lowering, and blood lipid-lowering effects, making it widely used in health foods and possessing broad market prospects.

[0003] Fresh Polygonatum has a numbing and throat-irritating effect and is not suitable for direct consumption. It needs to be processed to eliminate its original irritation and sensitizing properties, reduce its toxic side effects, accumulate active ingredients, and enhance its medicinal efficacy. There are many processing methods for Polygonatum, including single steaming, wine processing, nine-steaming and nine-processing, double steaming, and fermentation, with "nine-steaming and nine-processing" being the most representative. The processing time is generally around 20 days. During processing, large molecules such as cellulose and starch in Polygonatum are degraded, generating small molecules with higher sweetness, such as monosaccharides and polysaccharides. At the same time, its antioxidant and other biological activities increase. Polygonatum juice is a convenient beverage made from Polygonatum through crushing and homogenization. Polygonatum juice is generally processed using processed Polygonatum, resulting in higher raw material and labor costs. Furthermore, due to different processing techniques in different plants, product batches often vary significantly. Using fresh Polygonatum tubers to process Polygonatum can overcome the disadvantages of high raw material costs and batch instability. However, fresh Polygonatum has a numbing taste and relatively low sweetness, limiting its processing applications. This invention overcomes the shortcomings of fresh Polygonatum sibiricum in terms of its numbing taste and low sugar content through technological improvements. The processed product can retain the effective components of Polygonatum sibiricum to the maximum extent, and has promotional and application value. Summary of the Invention

[0004] In view of the shortcomings of the prior art, the purpose of this invention is to provide a method to reduce the numbing taste and increase the sweetness of Polygonatum sibiricum pulp, so as to solve the problem that Polygonatum sibiricum pulp has low sweetness and a numbing taste.

[0005] To achieve the above-mentioned technical objectives, the inventors improved the process and ultimately adopted a process that combines chemical degradation and enzymatic hydrolysis. This resulted in the development of an enzyme combination and a highly efficient enzymatic hydrolysis method suitable for the saccharification of Polygonatum odoratum. This method can not only remove the numbing taste of Polygonatum odoratum, but also increase the sugar content of Polygonatum odoratum pulp (dry matter content of about 10%) from 2°Bx to 5-8°Bx.

[0006] Specifically, the objective of this invention is achieved as follows: a method for improving the sweetness of Polygonatum sibiricum pulp, the method comprising the following steps:

[0007] (1) Use fresh Polygonatum as raw material, wash and remove impurities, steam for 25-60 minutes according to the size of Polygonatum tuber, cool and crush, add water to make pulp, the amount of water added is 3-5 times the weight of Polygonatum, and the resulting pulp is placed in a sealed container;

[0008] (2) Add chitosan to the slurry obtained in step (1). The amount of chitosan added is 0.5-1g per kilogram of fresh Polygonatum raw material. Heat the chitosan to dissolve it. Then, vacuum the slurry to remove the air bubbles. After cooling to room temperature, introduce CO2. The amount of CO2 introduced is 4-8g per liter of slurry. Keep the room temperature for 3-6 hours.

[0009] (3) Add cellulase, hemicellulase and amylase to the slurry after treatment in step (2), with an addition amount of 10-15 U / g of fresh Polygonatum raw material, and the enzymatic hydrolysis conditions are 50-65℃ and the enzymatic hydrolysis time is 2-4h; after enzymatic hydrolysis, add glucose isomerase, and the enzymatic hydrolysis conditions are 68-72℃ and the reaction time is 0.5-1.5h; heat to inactivate enzyme, then homogenize under high pressure, fill and sterilize.

[0010] It should be noted that the principle behind the method of improving the sweetness of Polygonatum sibiricum pulp in this invention is as follows: under specific conditions, treating Polygonatum sibiricum pulp with carbon dioxide (CO2) promotes starch saccharification and cellulose degradation. This is because key enzymes in starch saccharification (such as α-amylase and saccharifying enzymes) and cellulase have the highest activity in a weakly acidic environment (pH 4.0-6.0), while CO2 dissolves in water to generate carbonic acid (H2CO3), which dissociates to produce H+. + This method can adjust the pH of the reaction system to the optimal range for the enzyme, while avoiding the problems of equipment corrosion, product contamination, and high subsequent neutralization costs associated with traditional strong acids (such as hydrochloric acid and sulfuric acid). Chitosan is a natural polysaccharide derived from the deacetylation of chitin, and its molecular chain is rich in amino groups (-NH2) and hydroxyl groups (-OH). Under acidic conditions, the amino groups (-NH2) in chitosan molecules are easily protonated to form NH3. + ) and hydroxyl (-OH) can act as "coordination sites," interacting with Ca through lone pair electrons. 2+ Forming stable coordinate bonds (similar to "grips" gripping Ca) 2+ ), forming "chitosan-Ca 2+ "Complex. Research in this invention shows that the numbing component in fresh Polygonatum sibiricum is needle-shaped calcium oxalate. Chitosan can reduce the tingling sensation through chelation, and the homogenization effect of a colloid mill can disperse the needle-shaped calcium oxalate, thus removing the numbing taste of Polygonatum sibiricum."

[0011] More preferably, in the method for increasing the sweetness of Polygonatum sibiricum pulp as described above, the fresh Polygonatum sibiricum is Polygonatum sibiricum or Polygonatum multiflorum tuber that has been planted for more than 4 years.

[0012] More preferably, in the method for improving the sweetness of Polygonatum sibiricum pulp as described above, the median particle size D50 of the pulp after pulping in step (1) is in the range of 80 to 120 µm.

[0013] More preferably, in the method for improving the sweetness of Polygonatum sibiricum pulp as described above, the sealed container in step (1) has heating and heat preservation functions and can withstand a vacuum of 0.01 MPa and a pressure of 3 atmospheres.

[0014] More preferably, in the method for improving the sweetness of Polygonatum sibiricum pulp as described above, CO2 in step (2) is introduced from the bottom, and the CO2 is food grade with a purity of 99% or higher.

[0015] More preferably, in the method for improving the sweetness of Polygonatum sibiricum pulp as described above, the vacuum degree after vacuuming in step (2) is 0.07-0.09 MPa and is maintained for 25-35 minutes.

[0016] More preferably, in the method for improving the sweetness of Polygonatum slurry as described above, in step (3), cellulase, hemicellulase and amylase are dissolved in water and added to the slurry, stirred evenly, and stirred once every 20 to 40 minutes during enzymatic hydrolysis, each time for 1 to 3 minutes.

[0017] More preferably, in the method for increasing the sweetness of Polygonatum sibiricum pulp as described above, the amount of glucose isomerase added in step (3) is 8-12 U / g of fresh Polygonatum sibiricum raw material.

[0018] More preferably, in the method for increasing the sweetness of Polygonatum sibiricum pulp as described above, the parameters for step (3) of heating to inactivate enzymes are: heating to 100°C and holding for 20-30 minutes.

[0019] More preferably, the method for increasing the sweetness of Polygonatum sibiricum pulp as described above, the homogenization method in step (3) is: homogenizing for 2 to 4 cycles under a pressure of 30 to 50 MPa.

[0020] More preferably, the method for improving the sweetness of Polygonatum sibiricum pulp as described above, the sterilization method in step (3) is: sterilization autoclave at 121°C for 15 minutes.

[0021] Compared with existing technologies, the method for preparing Polygonatum sibiricum pulp provided by this invention applies enzymatic hydrolysis technology and high-pressure homogenization technology to the processing of Polygonatum sibiricum pulp, which has the following advantages and advancements:

[0022] (1) The Polygonatum sibiricum pulp product obtained by the method of the present invention is light yellow and has better sensory properties than the traditional black product.

[0023] (2) The present invention uses fresh Polygonatum to process Polygonatum raw pulp, saving the processing time and greatly reducing the processing time and cost of Polygonatum, thus having a cost advantage.

[0024] (3) The sugar content of the product obtained by the method of the present invention is 9 times higher than that of fresh Polygonatum and about 30% higher than that of Polygonatum processed by nine steaming and nine processing. It has no numbing taste, no caramel bitter taste, and a better taste. Attached Figure Description

[0025] Figure 1 Needle-shaped calcium oxalate in untreated Polygonatum slurry.

[0026] Figure 2 Calcium oxalate fragments in Polygonatum sibiricum raw pulp prepared in Examples 1-5.

[0027] Figure 3 The calcium oxalate forms in the raw slurry of Polygonatum prepared in Comparative Examples 1-5 were as follows: calcium oxalate in examples 1, 3, 4, and 5 were intact, while calcium oxalate in example 2 was fragmented. Detailed Implementation

[0028] The present invention is further illustrated below through embodiments. It should be understood that the preparation methods of the embodiments of the present invention are merely for illustrating the technical solutions and effects of the present invention, and are not intended to limit the scope of protection of the present invention. Simple improvements to the preparation methods of the present invention under the premise of the overall concept are all within the scope of protection claimed by the present invention.

[0029] Example 1:

[0030] 1) After cleaning and removing impurities from the fresh Solomon's Seal rhizome, steam for 30 minutes depending on the size of the rhizome;

[0031] 2) After cooling, crush the mixture, add 4 times the amount of purified water to make a slurry, and place the slurry in a sealed container;

[0032] 3) Add chitosan at a rate of 0.5g per kilogram of fresh Polygonatum sibiricum, and stir and heat to dissolve the chitosan;

[0033] 4) Evacuate the liquid (0.08 MPa, maintain for 30 min) to remove air bubbles, cool to room temperature, and then introduce carbon dioxide at a rate of 6 g / L. Maintain at 20°C for 6 h.

[0034] 5) Add cellulase, hemicellulase, and amylase at a rate of 10 U / g of fresh Polygonatum sibiricum raw material. The enzymatic hydrolysis conditions are 55℃ and 3 hours. After enzymatic hydrolysis, add glucose isomerase at a rate of 10 U / g of fresh Polygonatum sibiricum raw material. The enzymatic hydrolysis conditions are 70℃ and 1 hour. It should be noted that after weighing, cellulase, hemicellulase, amylase, and glucose isomerase should be dissolved in 20 times the amount of water before being added. After adding, stir for about 3 minutes. Stir once every half hour for 2 minutes each time. All enzymes are food grade.

[0035] 6) After enzymatic hydrolysis, heat the slurry to 100℃ and maintain for 20 minutes. Then set the homogenization pressure to 30MPa and homogenize for 3 cycles in a homogenizer. Fill the slurry and sterilize at 121℃ for 15 minutes after filling.

[0036] Example 2: Same as Example 1, except that...

[0037] 1) After cleaning and removing impurities from the fresh Solomon's Seal rhizome, steam it for 25 minutes, depending on the size of the rhizome tuber;

[0038] 3) Add chitosan at a rate of 0.8g per kilogram of fresh Polygonatum sibiricum, and stir and heat to dissolve the chitosan;

[0039] 4) Then, evacuate the vacuum (0.08 MPa, maintain for 30 min) to remove air bubbles from the liquid, then introduce carbon dioxide at a rate of 8 g / L, and maintain at 30°C for 3 h.

[0040] 6) After enzymatic hydrolysis, heat the slurry to 100℃ and maintain for 20 minutes. Then set the homogenization pressure to 50MPa and homogenize for 2 cycles in a homogenizer. Fill the slurry and sterilize at 121℃ for 15 minutes after filling.

[0041] Example 3: Same as Example 1, except that...

[0042] 1) After cleaning and removing impurities from the fresh Polygonatum multiflorum tuber, steam for 60 minutes according to the size of the tuber;

[0043] 3) Add chitosan at a rate of 1g per kilogram of fresh Polygonatum sibiricum, and stir and heat to dissolve the chitosan;

[0044] 4) Then, evacuate the vacuum (0.08 MPa, maintain for 30 min) to remove air bubbles from the liquid, then introduce carbon dioxide at a rate of 8 g / L, and maintain at 30°C for 3 h;

[0045] 5) Add cellulase, hemicellulase, and amylase at a rate of 15 U / g of fresh Polygonatum sibiricum raw material. The enzymatic hydrolysis conditions are 65℃ and the hydrolysis time is 2h. After enzymatic hydrolysis, add glucose isomerase (10 U / g of fresh Polygonatum sibiricum raw material). The enzymatic hydrolysis conditions are 70℃ and the reaction time is 1h.

[0046] 6) After enzymatic hydrolysis, the slurry is heated to 100℃ and maintained for 30 minutes. Then, it is homogenized for 3 cycles under a homogenizer pressure of 40 MPa. After filling, it is sterilized at 121℃ for 15 minutes.

[0047] Example 4: Same as Example 1, except that...

[0048] 1) After washing and removing impurities from the fresh Polygonatum multiflorum tuber, steam for 45 minutes according to the size of the tuber;

[0049] 4) Then, evacuate the vacuum (0.08 MPa, maintain for 30 min) to remove air bubbles from the liquid, then introduce carbon dioxide at a rate of 6 g / L, and maintain at 25°C for 5 h;

[0050] 5) Add cellulase, hemicellulase, and amylase at a rate of 15 U / g of fresh Polygonatum sibiricum raw material. The enzymatic hydrolysis conditions are 65℃ and the hydrolysis time is 2h. After enzymatic hydrolysis, add glucose isomerase (10U / g of fresh Polygonatum sibiricum raw material). The enzymatic hydrolysis conditions are 70℃ and the reaction time is 1h.

[0051] Example 5: Same as Example 1, except that...

[0052] 1) After cleaning and removing impurities from the fresh Solomon's Seal rhizome, steam it for 30 minutes, depending on the size of the rhizome.

[0053] 2) After cooling, crush and pulp the material, then place the pulp in a sealed container;

[0054] 3) Add chitosan at a rate of 1g per kilogram of fresh Polygonatum sibiricum raw material, and stir and heat to dissolve the chitosan;

[0055] 4) Then, evacuate the vacuum (0.08 MPa, maintain for 30 min) to remove air bubbles from the liquid, then introduce carbon dioxide at a rate of 8 g / L, and maintain at 20°C for 6 h;

[0056] 5) Add cellulase, hemicellulase, and amylase at a rate of 15 U / g of fresh Polygonatum sibiricum raw material. The enzymatic hydrolysis conditions are 55℃ and the hydrolysis time is 4h. After enzymatic hydrolysis, add glucose isomerase (10U / g of fresh Polygonatum sibiricum raw material). The enzymatic hydrolysis conditions are 70℃ and the reaction time is 1h.

[0057] 6) After enzymatic hydrolysis, the slurry is heated to 100℃ and maintained for 30 minutes. Then, it is homogenized for 3 cycles under a homogenizer pressure of 40 MPa. After filling, it is sterilized at 121℃ for 15 minutes.

[0058] Examples of failed experiments experienced by the inventors during the experiment are as follows:

[0059] Comparative Example 1: Same as Example 1, except that:

[0060] 3) Add chitosan at a rate of 0.2g per kilogram of fresh Polygonatum sibiricum raw material, and stir and heat to dissolve the chitosan;

[0061] Reasons for failure: Insufficient chitosan content and the presence of a numbing taste in the Polygonatum sibiricum extract.

[0062] Comparative Example 2: Same as Example 1, except that:

[0063] 5) Add cellulase, hemicellulase, and amylase at a rate of 10 U / g of fresh Polygonatum sibiricum raw material. The enzymatic hydrolysis conditions are 70℃ and the hydrolysis time is 5h. After enzymatic hydrolysis, add glucose isomerase (10 U / g of fresh Polygonatum sibiricum raw material). The enzymatic hydrolysis conditions are 70℃ and the reaction time is 1h.

[0064] Reason for failure: Excessive enzymatic hydrolysis temperature will reduce the effectiveness of enzymatic hydrolysis.

[0065] Comparative Example 3: Same as Example 1, except that:

[0066] 4) Evacuate the liquid (0.08 MPa, maintain for 30 min) to remove air bubbles, then introduce carbon dioxide at a rate of 2 g / L, and maintain at 30°C for 8 h;

[0067] Reason for failure: Increasing the carbon dioxide treatment time and reducing the amount of carbon dioxide used can remove some of the numbing flavor and increase the sugar content in the product, but the effect is not ideal.

[0068] Comparative Example 4: Same as Example 1, except that:

[0069] 4) Without vacuuming, directly introduce carbon dioxide at a rate of 5 g / L and maintain at 20°C for 6 hours;

[0070] Reason for failure: Directly introducing carbon dioxide without a degassing step can remove some of the numbing taste from the product, but the effect of increasing sugar content is not ideal.

[0071] Comparative Example 5: Same as Example 1, except that:

[0072] 4) No carbon dioxide is introduced;

[0073] Reason for failure: The lack of carbon dioxide to form carbonic acid resulted in a numbing taste and reduced sweetness in the product.

[0074] The reason for the above failed experiments was that optimal conditions were not created for carbon dioxide, chitosan, and the complex enzyme to exert their synergistic effect, resulting in defective product quality. As can be seen from the above examples and comparative examples, this invention solves the problem of the numbing taste of Polygonatum sibiricum pulp affecting its commercial viability, thus addressing a key industry challenge.

[0075] Table 1 Effects of different treatments on the sugar content of Polygonatum sibiricum syrup

[0076] deal with Sensory evaluation Sugar content (°Bx) Example 1 Slightly sweet, no numbing sensation 6.4 Example 2 Slightly sweet, no numbing sensation 7.2 Example 3 Slightly sweet, no numbing sensation 6.7 Example 4 Slightly sweet, no numbing sensation 8 Example 5 Slightly sweet, no numbing sensation 7.5 Comparative Example 1 Slightly sweet, with a numbing sensation 4.6 Comparative Example 2 Slightly sweet, no numbing sensation 4.8 Comparative Example 3 Slightly sweet, with a numbing sensation 5.9 Comparative Example 4 Slightly sweet, with a numbing sensation 4.9 Comparative Example 5 It has a numbing taste 4.9

Claims

1. A method for improving the sweetness of a Huangjing original pulp, characterized in that, The method comprises the following steps: (1) taking fresh polygonatum as raw material, washing and removing impurities, steaming for 25-60 min according to the size of polygonatum rhizome, crushing after cooling, adding water to pulp, the amount of water added is 3-5 times the mass of polygonatum, and the obtained slurry is placed in a sealed container; (2) adding chitosan to the slurry obtained in step (1), the amount of chitosan added is 0.5-1 g per kg of fresh polygonatum raw material, heating to dissolve chitosan, then vacuuming to remove air bubbles in the slurry, cooling to room temperature, then introducing CO2, the amount of CO2 introduced is 4-8 g per liter of slurry, and the room temperature is maintained for 3-6 h; (3) adding cellulase, hemicellulase and amylase to the slurry treated in step (2), the amount of enzyme added is 10-15 U / g of fresh polygonatum raw material, the enzyme hydrolysis conditions are 50-65℃, and the enzyme hydrolysis time is 2-4 h; after enzyme hydrolysis, glucose isomerase is added, the enzyme hydrolysis conditions are 68-72℃, and the reaction time is 0.5-1.5 h; heating to kill the enzyme, then high-pressure homogenization, filling, sterilization.

2. The method for improving the original syrup sweetness of Polygonatum according to claim 1, characterized in that, The fresh polygonatum is chicken head polygonatum or polygonatum cyathopetalum rhizome planted for more than 4 years.

3. The method for improving the original syrup sweetness of Polygonatum according to claim 1, characterized in that, The particle size of the slurry after step (1) is in the range of 80-120 µm.

4. The method for improving the original syrup sweetness of Polygonatum according to claim 1, characterized in that, The sealed container in step (1) has heating and insulation functions, and can withstand a vacuum degree of 0.01 MPa and a pressure of 3 atmospheres.

5. The method for improving the original syrup sweetness of the Polygonatum according to claim 1, characterized in that, The CO2 in step (2) is introduced from the bottom, and the CO2 is food grade with a purity of more than 99%.

6. The method for improving the original syrup sweetness of the Polygonatum according to claim 1, characterized in that, The vacuum degree after vacuuming in step (2) is 0.07-0.09 MPa and is maintained for 25-35 min.

7. The method for improving the original syrup sweetness of the Polygonatum according to claim 1, characterized in that, In step (3), the cellulase, hemicellulase, amylase and glucose isomerase are dissolved in water and then added to the slurry, stirred uniformly, and stirred every 20-40 min during enzyme hydrolysis, each time for 1-3 min.

8. The method for improving the original syrup sweetness of the Polygonatum according to claim 1, characterized in that, The amount of glucose isomerase added in step (3) is 8-12 U / g of fresh polygonatum raw material.

9. The method for improving the original syrup sweetness of the Polygonatum according to claim 1, characterized in that, The parameters for heating to kill the enzyme in step (3) are: heating to 100℃ and maintaining for 20-30 min.

10. The method for improving the original syrup sweetness of Polygonatum according to claim 1, characterized in that, The homogenization method in step (3) is: homogenization under the condition of 30-50 MPa for 2-4 cycles.

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