CN104664377B - A kind of preparation method of sugar-free natural product health-care powder - Google Patents

Abstract

The invention discloses a preparation method of a sugar-free natural product health care powder. The sugar-free natural product is finally prepared through six steps including pretreatment, component adjustment, primary fermentation desugar, solid and alcohol removal, secondary fermentation desugar, and spray drying. Product health powder. On the basis of the primary fermentation of natural products, the low-temperature countercurrent spray concentration technology is used to reduce the ethanol content in the fermentation broth; and then the second restart fermentation technology is used to convert sugars into ethanol to the greatest extent and reduce the sugar in the fermentation broth Finally, the ethanol and water in the fermentation liquid are removed by spray drying method, and finally the sugar-free natural product health care powder is obtained. The sugar content is less than 0.5%. The production process is unique, the design is advanced, and the sugar content of the product meets the national standard. Sugar-free product requirements.

Description

A kind of preparation method of sugar-free natural product health care powder

technical field

The invention relates to the field of biology, in particular to a preparation method of sugar-free natural product health care powder.

Background technique

With the improvement of living standards, the dietary structure of Chinese consumers has also changed greatly. Due to the increase in the intake of carbohydrates year by year, the incidence of obesity, diabetes, dental caries and other diseases has also shown an upward trend year by year. As people pay more and more attention to health, sugar-free food is more and more favored by consumers. As early as the end of the last century, the concept of "low-sugar diet" appeared in developed countries such as Europe and the United States, and healthy foods with "low calories and slow blood sugar rise" were accepted by more and more people. Soon afterwards, sugar-free products emerged on the market. For example, many products produced by brands such as Lotte and Meiji are sugar-free foods. At the beginning of this century, my country began to popularize the concept of sugar-free food. Through the understanding of sugar-free foods, people realize that sugar-free foods are not only for diabetics, but also have the effect of preventing tooth decay and preventing obesity. In order to prevent such diseases from harming people, more and more consumers are gradually adjusting their eating habits and turning their attention to sugar-free or low-sugar foods. As a healthy product, sugar-free food has been recognized and accepted by more and more people.

Natural products refer to the components of organisms (animals, plants and microorganisms) or their metabolites, because they contain proteins and their hydrolysates, carbohydrates, nucleic acids, enzymes, lipids, vitamins, alkaloids, volatile oils, flavonoids , terpenes, organic acids, phenols, quinones, steroids, tannins, antibiotics and other natural chemical components, so they often have high nutritional and medicinal value. However, some of these commonly used medicinal and edible natural products often contain high sugar substances, which are not suitable for people suffering from hyperglycemia, hyperlipidemia, obesity, dental caries and other diseases, such as jujube, longan meat, Mulberry, wolfberry, etc. Therefore, it is necessary to develop a special technical process to desugar the natural products with high sugar content on the basis of retaining their unique nutritional value and medicinal value, and to produce sugar-free natural products suitable for special populations. product becomes necessary.

my country's "General Rules for Nutrition Labeling of Prepackaged Foods" (GB28050-2011), which came into effect on January 1, 2013, clearly stipulates that only sugar-free foods can be called sugar-free if the sugar content is ≤0.5g/100g (solid) or 100mL (liquid). The existing desugaring process (such as: a desugared honey and its preparation method) uses biological fermentation (one-time fermentation) to convert the sugars in the raw materials into ethanol, and evaporates the ethanol from the product by rotary evaporation. out. However, due to the high sugar content in some natural products, the activity of yeast will be inhibited when the alcohol content produced by fermentation is high, which will stop the fermentation and prevent the complete conversion and exhaustion of sugar. Therefore, the sugar content in the final product is higher than According to national standards, it cannot be eaten directly as a sugar-free food, but can only be added to various sugar-free products as a low-sugar raw material. Moreover, such low-sugar products are affected by their own sugar content, which limits their addition in sugar-free foods and affects their nutritional and medicinal functions.

Contents of the invention

Aiming at the defects that some natural products contain high sugar substances, which are not conducive to the consumption of people with high blood sugar, high blood lipids, obesity, dental caries, etc., the invention provides a preparation method of sugar-free natural product health care powder, which is suitable for sugar-containing natural products. On the basis of the first fermentation of the product, the low-temperature countercurrent spray concentration technology is used to reduce the ethanol content in the fermentation broth; and then the second restart fermentation technology is used to convert sugars into ethanol to the greatest extent and reduce the sugar content in the fermentation broth; Finally, the ethanol and water in the fermented liquid are removed by means of spray drying, and finally the sugar-free natural product health care powder is obtained.

In order to achieve the above object, the technical scheme that the present invention takes is:

A preparation method of sugar-free natural product health care powder, comprising the steps of:

S1. Screen sugar-containing natural product raw materials, remove impurities, and wash to remove pesticide residues to obtain purified raw materials;

S2. Squeeze, crush or pulverize the purified raw material obtained in step S1 (crushing the dry product into a granular form, and crushing the fresh product with high water content), adding an appropriate amount of water to obtain a raw material suspension;

S3. Add citric acid to the raw material suspension obtained in step S2, adjust the pH to 3.3, add pectinase at a ratio of 70mg/L, mix well, then add Angel SY yeast at a ratio of 200mg/L, and mix evenly, to get a mixture;

S4. Place the mixture obtained in step S3 at a temperature of 25° C., ferment for 7 to 9 days, and take samples every 24 hours to measure the residual sugar content in the fermentation mixture. When the residual sugar content is less than or equal to 0.5%, it is a fermentation process. sugar end;

S5, after the primary fermentation desugar is completed, filter, separate the solid and liquid of the fermentation mixture, remove the solid residue, and obtain the fermentation liquid;

S6. Concentrating the fermented liquid by low-temperature countercurrent spraying until the ethanol content in the concentrated liquid is lower than 4° (v/v), stopping the concentration to obtain a concentrated liquid;

S7. Add Angel SY yeast to the concentrated liquid at a ratio of 100 mg/L, mix well, place it at 25°C, and ferment for 5 to 7 days, and take samples every 24 hours to measure the residual sugar content in the fermented liquid. When the residual sugar content is less than or equal to 0.02%, the secondary fermentation desugaring is completed, and the secondary fermentation desugaring liquid is obtained;

S8. Spray-dry the secondary fermentation desugar solution to obtain the final sugar-free natural product health care powder.

The present invention has the following beneficial effects:

On the basis of the primary fermentation of natural products, the low-temperature countercurrent spray concentration technology is used to reduce the ethanol content in the fermentation broth; and then the second restart fermentation technology is used to convert sugars into ethanol to the greatest extent and reduce the sugar in the fermentation broth Finally, the ethanol and water in the fermentation liquid are removed by spray drying method, and finally the sugar-free natural product health care powder is obtained. The sugar content is less than 0.5%. The production process is unique, the design is advanced, and the sugar content of the product meets the national standard Sugar-free products are required to retain the unique nutrients and medicinal ingredients in natural products to the greatest extent, and are suitable for direct consumption by all kinds of people, especially those who suffer from high blood sugar, high blood fat, obesity, dental caries, etc. , or as a nutritional ingredient in all kinds of food, especially in sugar-free food.

Description of drawings

Fig. 1 is a process flow diagram of a preparation method of a sugar-free natural product health care powder according to an embodiment of the present invention.

detailed description

In order to make the objects and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

As shown in Figure 1, the embodiment of the present invention provides a preparation method of sugar-free natural product health care powder, comprising the following steps:

S1. Screening sugar-containing natural product raw materials, removing rotten fruits and impurities, cleaning and removing pesticide residues to obtain purified raw materials;

S2. Squeeze, crush or pulverize the purified raw material obtained in step S1 (crushing the dry product into a granular form, and crushing the fresh product with high water content), adding an appropriate amount of water to obtain a raw material suspension;

S3. Add citric acid to the raw material suspension obtained in step S2, adjust the pH to 3.3, add pectinase at a ratio of 70mg/L, mix well, then add Angel SY yeast at a ratio of 200mg/L, and mix evenly, to get a mixture;

S4. Place the mixture obtained in step S3 at a temperature of 25° C., ferment for 7 to 9 days, and take samples every 24 hours to measure the residual sugar content in the fermentation mixture. When the residual sugar content is less than or equal to 0.5%, it is a fermentation process. sugar end;

S5, after the primary fermentation desugar is completed, filter, separate the solid and liquid of the fermentation mixture, remove the solid residue, and obtain the fermentation liquid;

S6. Concentrating the fermented liquid by low-temperature countercurrent spraying until the ethanol content in the concentrated liquid is lower than 4° (v/v), stopping the concentration to obtain a concentrated liquid;

S7. Add Angel SY yeast to the concentrated liquid at a ratio of 100 mg/L, mix well, place it at 25°C, and ferment for 5 to 7 days, and take samples every 24 hours to measure the residual sugar content in the fermented liquid. When the residual sugar content is less than or equal to 0.02%, the secondary fermentation desugaring is completed, and the secondary fermentation desugaring liquid is obtained;

S8. Spray-dry the secondary fermentation desugar solution to obtain the final sugar-free natural product health care powder.

Among them, under the same pressure conditions, the boiling point of ethanol is lower than that of liquid water. During the countercurrent spray concentration process, the evaporation of ethanol in the fermentation broth is much larger than that of water, so the ethanol content in the concentrated solution can be reduced, and the evaporation speed is fast. Countercurrent spraying under low temperature conditions (hot air temperature 50°C, actual temperature of spray droplets is about 40°C) can maximize the retention of biologically active components in the concentrate and avoid its thermal decomposition.

Example 1

Get 50kg mulberry raw material fruit, obtain mulberry net fruit through screening, cleaning. Squeeze and break it to obtain mulberry pulp. Add citric acid to the mulberry pulp first, adjust the pH of the pulp to 3.3, then add pectinase to the pulp at a rate of 70mg/L, mix well, and finally add Angel SY yeast to the pulp at a rate of 200mg/L, and mix uniform. Control the fermentation temperature of the mixed fruit pulp at 25°C, and take samples every 24 hours to measure the residual sugar content in the fermented fruit pulp. After 8 days, the residual sugar content is less than 0.5%, that is, the first fermentation of sugar removal is completed. After the primary fermentation desugar is completed, filter to separate the fermented pulp from solid to liquid, remove the solid residue and keep the liquid part. The fermented liquid is subjected to low-temperature countercurrent spray concentration until the ethanol content in the concentrated liquid is lower than 4° (v/v), and the volume of the fermented liquid is about 75% of the volume before concentration. Add Angel SY yeast to the concentrate again at 100mg/L, and mix well. Control the fermentation temperature of the mixed concentrated liquid at 25°C, and take samples every 24 hours to measure the residual sugar content in the fermentation liquid. After 5 days, the residual sugar content is less than 0.02%, that is, the secondary fermentation of sugar removal is completed. The secondary fermentation desugar liquid is taken and spray-dried to obtain the final product sugar-free mulberry powder, which has a sugar content of 0.411% after testing.

Example 2

Get 50kg mulberry raw material fruit, obtain mulberry net fruit through screening, cleaning. Squeeze and break it to obtain mulberry pulp. Add citric acid to the mulberry pulp first, adjust the pH of the pulp to 3.3, then add pectinase to the pulp at a rate of 70mg/L, mix well, and finally add Angel SY yeast to the pulp at a rate of 200mg/L, and mix uniform. Control the fermentation temperature of the mixed fruit pulp at 25°C, and take samples every 24 hours to measure the residual sugar content in the fermented fruit pulp. After 7 days, the residual sugar content is less than 0.5%, that is, the first fermentation of sugar removal is completed. After the primary fermentation desugar is completed, filter to separate the fermented pulp from solid to liquid, remove the solid residue and keep the liquid part. The fermented liquid is subjected to low-temperature countercurrent spray concentration until the ethanol content in the concentrated liquid is lower than 4° (v/v), and the volume of the fermented liquid is about 75% of the volume before concentration. Add Angel SY yeast to the concentrate again at 100mg/L, and mix well. Control the fermentation temperature of the mixed concentrated liquid at 25°C, and take samples every 24 hours to measure the residual sugar content in the fermentation liquid. After 6 days, the residual sugar content is less than 0.02%, that is, the secondary fermentation of sugar removal is completed. The secondary fermentation desugar liquid is taken and spray-dried to obtain the final product sugar-free mulberry powder, which has a sugar content of 0.402% after testing.

Example 3

Get 50kg mulberry raw material fruit, obtain mulberry net fruit through screening, cleaning. Squeeze and break it to obtain mulberry pulp. Add citric acid to the mulberry pulp first, adjust the pH of the pulp to 3.3, then add pectinase to the pulp at a rate of 70mg/L, mix well, and finally add Angel SY yeast to the pulp at a rate of 200mg/L, and mix uniform. Control the fermentation temperature of the mixed fruit pulp at 25°C, and take samples every 24 hours to measure the residual sugar content in the fermented fruit pulp. After 9 days, the residual sugar content is less than 0.5%, that is, the primary fermentation desugar is completed. After the primary fermentation desugar is completed, filter to separate the fermented pulp from solid to liquid, remove the solid residue and keep the liquid part. The fermented liquid is subjected to low-temperature countercurrent spray concentration until the ethanol content in the concentrated liquid is lower than 4° (v/v), and the volume of the fermented liquid is about 75% of the volume before concentration. Add Angel SY yeast to the concentrate again at 100mg/L, and mix well. Control the fermentation temperature of the mixed concentrated liquid at 25°C, and take samples every 24 hours to measure the residual sugar content in the fermentation liquid. After 7 days, the residual sugar content is less than 0.02%, that is, the secondary fermentation of sugar removal is completed. The secondary fermentation desugar liquid is taken and spray-dried to obtain the final product sugar-free mulberry powder, which has a sugar content of 0.398% after testing.

The above is only a preferred embodiment of the present invention, it should be pointed out that for those of ordinary skill in the art, without departing from the principle of the present invention, some improvements and modifications can also be made, and these improvements and modifications should also be It is regarded as the protection scope of the present invention.

Claims (1)

1. a preparation method of sugar-free natural product health care powder, is characterized in that, comprises the steps: S1, get 50kg mulberry raw material fruit, after removing impurity, clean and remove pesticide residue, obtain the raw material after purification; S2. Squeeze, crush or pulverize the purified raw material obtained in step S1, and add an appropriate amount of water to obtain a raw material suspension; S3. Add citric acid to the raw material suspension obtained in step S2, adjust the pH to 3.3, add pectinase at a ratio of 70mg/L, mix well, then add Angel SY yeast at a ratio of 200mg/L, and mix evenly, to get a mixture; S4. Place the mixture obtained in step S3 at a temperature of 25° C., ferment for 7 to 9 days, and take samples every 24 hours to measure the residual sugar content in the fermentation mixture. When the residual sugar content is less than or equal to 0.5%, it is a fermentation process. sugar end; S5, after the primary fermentation desugar is completed, filter, separate the solid and liquid of the fermentation mixture, remove the solid residue, and obtain the fermentation liquid; S6. Concentrating the fermented liquid by low-temperature countercurrent spraying until the ethanol content in the concentrated liquid is lower than 4° (v/v), stopping the concentration to obtain a concentrated liquid; S7. Add Angel SY yeast to the concentrated liquid at a ratio of 100 mg/L, mix well, place it at 25°C, and ferment for 5 to 7 days, and take samples every 24 hours to measure the residual sugar content in the fermented liquid. When the residual sugar content is less than or equal to 0.02%, the secondary fermentation desugaring is completed, and the secondary fermentation desugaring liquid is obtained; S8. Spray-dry the secondary fermentation desugar solution to obtain the final sugar-free natural product health care powder.