CN111518611A

CN111518611A - Sea-buckthorn fruit oil compound and preparation method thereof

Info

Publication number: CN111518611A
Application number: CN202010347279.6A
Authority: CN
Inventors: 李相军
Original assignee: Shanghai Rongbang Enterprise Group Co ltd
Current assignee: Shanghai Rongbang Enterprise Group Co ltd
Priority date: 2020-04-28
Filing date: 2020-04-28
Publication date: 2020-08-11

Abstract

The application provides a sea buckthorn fruit oil compound and a preparation method thereof, belonging to the field of food and fermentation engineering. According to the preparation method of the seabuckthorn fruit oil compound, the seabuckthorn fruit is subjected to wall breaking through freezing and fermentation treatment in the first step, and seabuckthorn fruit pulp is centrifuged to obtain seabuckthorn fruit oil; then further cracking and chelating through the treatment of chelating agent and enzyme, and separating to obtain the seabuckthorn fruit oil in the seabuckthorn pulp; by the treatment of the method, the oil yield of the seabuckthorn fruit oil is improved, the obtained seabuckthorn fruit oil has better nutrient component protection and higher nutritional value; in addition, the oil yield is improved, the utilization value of the sea buckthorn berries is improved, the average cost is reduced, and higher economic value can be brought.

Description

Sea-buckthorn fruit oil compound and preparation method thereof

Technical Field

The application relates to the field of food and fermentation engineering, in particular to a sea buckthorn fruit oil compound and a preparation method thereof.

Background

The edible oil is essential in life, the sea-buckthorn fruit oil is a brownish red clear and transparent oily liquid prepared by using high-quality selected sea-buckthorn fruits as raw materials through processes of juicing, high-speed centrifugal separation, plate-frame filter pressing and the like, and has the unique aromatic smell of the sea-buckthorn fruits. The seabuckthorn fruit oil is rich in more than 100 bioactive components, and has comprehensive and multi-aspect curative effect functions in clinical medical observation. Has effects of reducing blood lipid, resisting ulcer, enhancing immunity, and caring skin.

However, the oil yield of the current sea buckthorn fruit oil production is low, so that the market demand cannot be met.

Disclosure of Invention

A first aspect of the present application discloses a seabuckthorn fruit oil complex comprising seabuckthorn fruit oil, vitamins, malic acid and polyphenols.

The sea buckthorn fruit oil is composed of a plurality of beneficial fatty acids such as palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and the like, wherein the content of unsaturated fatty acid is up to 70%; is rich in vitamins, malic acid and polyphenols; the fructus Hippophae oil compound is nutritious, and is beneficial to health; reducing cholesterol and blood lipid, improving blood vessel elasticity and lowering blood pressure, reducing blood platelet aggregation, and reducing heart attack; combining with fat, clearing intestine, removing toxic substance, clearing blood, and eliminating impurities in body. The nutritional components of the seabuckthorn fruit oil make the seabuckthorn fruit oil become an ideal nutritional health-care product and a clinical application medicine. A large number of practices prove that the product has triple effects of nutrition, health care and medical treatment, and has remarkable effects in the aspects of cardiovascular and cerebrovascular systems, digestive systems and beauty.

In some embodiments of the foregoing first aspect, the vitamins include vitamin C and vitamin E.

Vitamin C, also called L-ascorbic acid, is a water-soluble vitamin that can treat scurvy and is acidic, and is therefore called ascorbic acid. The content of the extract is high in lemon juice, green plants and tomatoes. Vitamin C can capture free radicals, and can prevent diseases such as cancer, arteriosclerosis, rheumatism, etc. In addition, it can enhance immunity and is also beneficial to skin, gingiva and nerves.

Vitamin E is essential nutrient substance for human body, and can improve immunity and inhibit carcinogen formation by eating more vitamin E-containing food. Vitamin E is mainly present in vegetable oils, especially soybean oil; the contents of eggs, cereals, carrots, fresh lettuce and other foods are also high.

In some embodiments of the foregoing first aspect, the polyphenol comprises ursolic acid and phenolic acid.

A second aspect of the application provides a method for preparing a seabuckthorn fruit oil complex, the method comprising the steps of:

mixing fructus Hippophae with malic acid, adding wine-processed enterococcus and adjusting pH, and fermenting at constant temperature to obtain wall-broken fructus Hippophae;

standing and separating wall-broken fructus Hippophae to obtain fructus Hippophae pulp and fructus Hippophae flesh;

centrifuging the seabuckthorn fruit pulp, and collecting the first seabuckthorn fruit oil on the upper layer;

drying fructus Hippophae to obtain fructus Hippophae paste, mixing fructus Hippophae paste at constant temperature, and adding chelating agent and enzyme for treatment; obtaining a seabuckthorn fruit paste mixture;

centrifuging the seabuckthorn fruit paste mixture, and collecting the second seabuckthorn fruit oil on the upper layer;

mixing the first and second seabuckthorn fruit oils, and filtering to obtain a seabuckthorn fruit oil compound.

In the embodiment, the oil yield can be improved well and the nutrient components in the oil can be protected better by a fermentation method, addition of a chelating agent and enzyme treatment.

In some embodiments of the second aspect, the method further comprises freezing the hippophae rhamnoides fruit at-28 ℃ to-33 ℃ for 135h and naturally thawing the frozen hippophae rhamnoides fruit before mixing the hippophae rhamnoides fruit with the malic acid.

In the embodiment, the sea buckthorn berries are subjected to freezing pretreatment, the water in the sea buckthorn berries, particularly the water in the sea buckthorn berry cells, is frozen at low temperature, and the cell walls are easily crushed due to the large volume of the frozen water; the method has the advantages that the wall breaking effect of the seabuckthorn fruits is achieved through a physical method, seabuckthorn fruit oil in seabuckthorn fruit cells can be better exuded after wall breaking, and the oil yield can be improved to a certain extent.

In some embodiments of the foregoing second aspect, the mass ratio of malic acid to seabuckthorn fruit is 1: 466-; the concentration of wine coccus is 0.8 × 109CFU/mL-1.2 × 109CFU/mL, and the pH value is 3.5-3.8.

In the examples, malic acid was added to inhibit the growth of microorganisms; meanwhile, the method is also beneficial to further brewing the seabuckthorn wine by using the seabuckthorn fruit residues after the oil is produced from the seabuckthorn fruits, so that the sour and astringent tastes and the roughness of the seabuckthorn wine are reduced, and the seabuckthorn wine is softer and more mellow; can also improve the quality and stability of fructus Hippophae wine.

Adding wine-type wine coccus to ferment, and fermenting the carbohydrate by the wine-type wine coccus under an acidic environment; utilizing wine-processed enterococcus to ferment and digest cellulose and pectin of sea buckthorn fruit cell walls; and because of the physical freezing treatment, the wall of the seabuckthorn fruit cells can be well broken, the fruit pulp overflows, and oil drop molecules stored in the seabuckthorn fruit cells can be better leached.

In some embodiments of the foregoing second aspect, the temperature of the isothermal fermentation is 23.6-26.4 ℃ and the time is 65-80 hours.

In some of the foregoing embodiments, the subsequent separation and overflow of the seabuckthorn fruit oil is facilitated by fermentation at a temperature of 23.6-26.4 ℃ for 65-80 hours.

In some embodiments of the foregoing second aspect, the rotation speed of the centrifuged fructus Hippophae pulp is 2850-; drying fructus Hippophae at 58.7-63.3 deg.C for 10-13.5 hr, and stirring at interval of 1 hr; the rotation speed of the centrifugal seabuckthorn fruit paste is 2850-.

In the embodiment, the seabuckthorn fruit pulp is centrifuged at the rotating speed of 2850-.

Further processing fructus Hippophae pulp, and drying at 58.7-63.3 deg.C to remove part of water for convenient subsequent processing. Meanwhile, the temperature of the warm clothes is controlled within the range of 58.7-63.3 ℃, so that the nutrient substances can be prevented from being damaged by high temperature, and the oil yield of subsequent treatment can be improved.

In some embodiments of the foregoing second aspect, the temperature of the constant temperature mixing is 25 to 30 ℃ and the time is 50 to 70 min.

In the embodiment, the cracking of the seabuckthorn fruit paste is further promoted and the overflow of seabuckthorn fruit oil is promoted by mixing at constant temperature.

In some embodiments of the foregoing second aspect, the chelating agent is vitamin C at a concentration of 0.085-0.11 g/mL.

In the embodiment, vitamin C with the concentration of 0.085-0.11g/mL is added as a chelating agent to play a role in antioxidation, and polyphenol oxidase (polyphenoloxidase) is inhibited, so that the oxidation of the sea buckthorn pulp in the oil production process is slowed down, the antioxidant ingredients in the sea buckthorn fruit oil are well preserved, the vitamin content is also improved, and the nutritional value is improved.

In some embodiments of the foregoing second aspect, the enzyme is at least one of complex polysaccharidases (Viscozymes) and pectinases (pectolyases); the concentration of the compound polysaccharidase (Viscozymes) is 0.06g/mL-0.095g/mL respectively, and the enzyme activity is 110units/mL-132units/mL respectively; the concentration of the pectinase (Pectolysase) is 0.045g/mL-0.075g/mL respectively, and the enzyme activity is 165units/mL-195 units/mL.

In the embodiment, the sea buckthorn pulp is further cracked through the treatment of compound polysaccharases (Viscozymes) and pectinases (Pectolyases), so that the oil component in the sea buckthorn pulp is further released, and the oil yield of the sea buckthorn fruit can be improved.

Compared with the prior art, the beneficial effect of this application is: according to the preparation method of the seabuckthorn fruit oil compound, the seabuckthorn fruit is subjected to wall breaking through freezing and fermentation treatment in the first step, and seabuckthorn fruit pulp is centrifuged to obtain seabuckthorn fruit oil; then further cracking and chelating through the treatment of chelating agent and enzyme, and separating to obtain the seabuckthorn fruit oil in the seabuckthorn pulp; by the treatment of the method, the oil yield of the seabuckthorn fruit oil is improved, the obtained seabuckthorn fruit oil has better nutrient component protection and higher nutritional value; in addition, the oil yield is improved, the utilization value of the sea buckthorn berries is improved, the average cost is reduced, and higher economic value can be brought.

Detailed Description

Embodiments of the present application will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present application and should not be construed as limiting the scope of the present application. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The features and properties of the present application are described in further detail below with reference to examples.

Example 1

This embodiment provides a seabuckthorn fruit oil complex comprising seabuckthorn fruit oil, vitamins including vitamin C and vitamin E, wherein: vitamin E200-300mg/100 g; in addition, the total flavone is 300mg-400mg/100 g; carotenoid 200 mg/100 g.

Example 2

This example provides a method of preparing the seabuckthorn fruit oil complex of example 1, comprising the steps of:

1.1, cleaning picked sea buckthorn fruits by using clear water, removing impurities such as branches and leaves, and the like, wherein the proportion of the impurities is not higher than 1%; the sea buckthorn berries are flatly laid in the hollowed-out tray for about four hours, so that the water in the cleaning process is filtered out;

1.2 putting the drained sea buckthorn berries into a freezer with the temperature of-28 ℃ for freezing for 135 hours, and naturally unfreezing the frozen sea buckthorn berries;

1.3; mixing the unfrozen seabuckthorn fruit and malic acid according to the mass ratio of 466:1, then adding alcoholic wine coccus with the concentration of 1.2X 109CFU/mL, and adjusting the pH value to 3.5;

1.4 fermenting at constant temperature of 26.4 deg.C for 65 hr to break wall of fructus Hippophae, and overflowing pulp to obtain wall-broken fructus Hippophae;

1.5 standing and separating the wall-broken seabuckthorn fruits to obtain seabuckthorn pulp and seabuckthorn fruit flesh; centrifuging fructus Hippophae pulp at 3200r/min, and collecting the first fructus Hippophae oil of upper layer;

1.6 drying the seabuckthorn fruit pulp for 10 hours at the temperature of 63.3 ℃, and stirring the seabuckthorn fruit pulp at intervals of 1 hour to fully mix the seabuckthorn fruit pulp to obtain pasty seabuckthorn fruit paste;

1.7 mixing the seabuckthorn fruit paste for 50min at the constant temperature of 30 ℃; adding vitamin C with concentration of 0.11g/mL as chelating agent during constant temperature mixing, and adding compound polysaccharidase (Viscozymes) with concentration of 0.06g/mL and enzyme activity of 110units/mL for treatment; obtaining a seabuckthorn fruit paste mixture;

1.8 centrifuging the seabuckthorn fruit mud at the rotating speed of 2850r/min, and collecting the second seabuckthorn fruit oil layered on the upper layer;

1.9 mixing the first and second seabuckthorn fruit oils and filtering the impurities. Obtaining the seabuckthorn fruit oil.

Example 3

This example provides a method of preparing the seabuckthorn fruit oil complex of example 1, comprising the steps of: :

1.2 putting the drained sea buckthorn berries into a freezer with the temperature of-33 ℃ for freezing treatment for 100h, and naturally unfreezing the frozen sea buckthorn berries;

1.3; mixing the unfrozen seabuckthorn fruit and malic acid according to the mass ratio of 521:1, then adding wine-type wine coccus with the concentration of 0.8 multiplied by 109CFU/mL, and adjusting the pH value to 3.8;

1.4 fermenting at constant temperature of 23.6 deg.C for 80h to break wall of fructus Hippophae, and overflowing pulp to obtain wall-broken fructus Hippophae;

1.5 standing and separating the wall-broken seabuckthorn fruits to obtain seabuckthorn pulp and seabuckthorn fruit flesh; centrifuging fructus Hippophae pulp at 2850r/min, and collecting the first fructus Hippophae oil of upper layer;

1.6 drying the seabuckthorn fruit pulp at the temperature of 58.7 ℃ for 13.5h, and stirring the seabuckthorn fruit pulp at intervals of 1h to fully mix the seabuckthorn fruit pulp to obtain paste seabuckthorn fruit paste;

1.7 mixing the seabuckthorn fruit paste for 70min at the constant temperature of 25 ℃; adding vitamin C with the concentration of 0.085g/mL as a chelating agent in the process of constant-temperature mixing; adding pectinase (Pectolysase) with the concentration of 0.075g/mL and the enzyme activity of 195units/mL for enzyme treatment; obtaining a seabuckthorn fruit paste mixture;

1.8 centrifuging the seabuckthorn fruit mud at the rotating speed of 3100r/min, and collecting the second seabuckthorn fruit oil layered on the upper layer;

Example 4

1.2 putting the drained sea buckthorn berries into a freezer with the temperature of-31 ℃ for freezing for 110h, and naturally thawing the frozen sea buckthorn berries;

1.3; mixing the unfrozen seabuckthorn fruits and malic acid according to the mass ratio of 508:1, then adding 1.1 multiplied by 109CFU/mL wine coccus, and adjusting the pH value to 3.7;

1.4 fermenting at constant temperature of 25.2 deg.C for 75 hr to break wall of fructus Hippophae, and overflowing pulp to obtain wall-broken fructus Hippophae;

1.5 standing and separating the wall-broken seabuckthorn fruits to obtain seabuckthorn pulp and seabuckthorn fruit flesh; centrifuging fructus Hippophae pulp at 2950r/min, and collecting the first fructus Hippophae oil of upper layer;

1.6 drying the seabuckthorn fruit pulp at the temperature of 52.4 ℃ for 12.5h, and stirring the seabuckthorn fruit pulp at intervals of 1h to fully mix the seabuckthorn fruit pulp to obtain paste seabuckthorn fruit paste;

1.7 mixing the seabuckthorn fruit paste at a constant temperature of 27 ℃ for 55 min; adding vitamin C with the concentration of 0.09g/mL as a chelating agent in the process of constant-temperature mixing; adding composite polysaccharidase (Viscozymes) with the concentration of 0.095g/mL and the enzyme activity of 132units/mL and pectinase (Pectolysase) with the concentration of 0.045g/mL and the enzyme activity of 165units/mL for treatment;

1.8 centrifuging the seabuckthorn fruit mud at the rotating speed of 3050r/min, and collecting the second seabuckthorn fruit oil layered on the upper layer;

Example 5

1.2 putting the drained sea buckthorn berries into a freezer with the temperature of-30 ℃ for freezing treatment for 120h, and naturally unfreezing the frozen sea buckthorn berries;

1.3; mixing the unfrozen seabuckthorn fruit and malic acid according to the mass ratio of 500:1, then adding 1.0 multiplied by 109CFU/mL wine coccus, and adjusting the pH value to 3.7;

1.4 fermenting at constant temperature of 25.0 deg.C for 72h to break wall of fructus Hippophae, and overflowing pulp to obtain wall-broken fructus Hippophae;

1.5 standing and separating the wall-broken seabuckthorn fruits to obtain seabuckthorn pulp and seabuckthorn fruit flesh; centrifuging fructus Hippophae pulp at 3000r/min, and collecting the first fructus Hippophae oil of upper layer;

1.6 drying the seabuckthorn fruit pulp for 12 hours at the temperature of 60 ℃, and stirring the seabuckthorn fruit pulp at intervals of 1 hour to fully mix the seabuckthorn fruit pulp to obtain pasty seabuckthorn fruit paste;

1.7 mixing the seabuckthorn fruit paste for 60min at the constant temperature of 27 ℃; adding vitamin C with the concentration of 0.1g/mL as a chelating agent in the process of constant-temperature mixing; adding composite polysaccharidase (Viscozymes) with the concentration of 0.08g/mL and the enzyme activity of 120units/mL and pectinase (Pectolysase) with the concentration of 0.06g/mL and the enzyme activity of 180units/mL for treatment;

1.8 centrifuging the seabuckthorn fruit mud at the rotating speed of 3000r/min, and collecting the second seabuckthorn fruit oil layered on the upper layer;

Examples of the experiments

Oil yield comparison test

1.1 cleaning the seabuckthorn fruits, draining, quickly freezing the seabuckthorn fruits for 12min at the temperature of minus 25 ℃, and stirring and pulping the quick-frozen seabuckthorn fruits;

1.2 adding pectinase for hydrolysis for 4h, and adding ethanol to precipitate protein;

1.3 quickly cooling the sea-buckthorn pulp subjected to alcohol precipitation to-14 ℃, standing for layering, and retaining the crude extract of the upper layer of sea-buckthorn fruit oil;

1.4 distilling and recovering to obtain the seabuckthorn fruit oil.

The experimental method of example 5 is used to prepare the seabuckthorn fruit oil, and the oil yield of the seabuckthorn fruit oil is 20-30% through multiple tests, while the oil yield of the comparative test is only 10-12%.

Comparative test for antioxidant Activity

The commercially available seabuckthorn fruit oil and the seabuckthorn fruit oil prepared in example 5 were used for the anti-oxidation comparative experiment.

2.1 dissolving a DPPH reagent by using absolute ethyl alcohol to prepare DPPH stock solution with the concentration of 0.1 mmol/L;

2.2 precisely measuring 2mL of commercially available seabuckthorn fruit oil and the seabuckthorn fruit oil prepared in example 5, respectively mixing the seabuckthorn fruit oil and the DPPH stock solution in equal volume, uniformly mixing, and standing for 30 min;

2.3 the above samples were measured by a spectrophotometer, and the absorbance A0 of 2mL of DPPH solution mixed with 2mL of solvent was measured to calculate DPPH clearance.

Experiments show that the antioxidant activity of the commercially available seabuckthorn fruit oil is 46%, and the antioxidant activity of the seabuckthorn fruit oil prepared in example 5 reaches 61%.

The method provided by the application can improve the oil yield of the seabuckthorn fruits, improve the antioxidant activity of the seabuckthorn fruit oil, reserve more active ingredients and is more beneficial to body health.

The embodiments described above are some, but not all embodiments of the present application. The detailed description of the embodiments of the present application is not intended to limit the scope of the claimed application, but is merely representative of selected embodiments of the application. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

Claims

1. The seabuckthorn fruit oil compound is characterized by comprising seabuckthorn fruit oil, vitamins, total flavonoids and carotenoids.

2. The seabuckthorn fruit oil complex of claim 1 wherein the vitamins include vitamin C and vitamin E.

3. The method of preparing the seabuckthorn fruit oil complex of claims 1-2, comprising the steps of:

standing and separating the wall-broken seabuckthorn fruits to obtain seabuckthorn pulp and seabuckthorn fruit flesh;

drying the sea-buckthorn pulp to obtain sea-buckthorn fruit paste, mixing the sea-buckthorn fruit paste at constant temperature and adding a chelating agent and enzyme for treatment; obtaining a seabuckthorn fruit paste mixture;

mixing the first and second seabuckthorn fruit oils, and filtering to obtain the seabuckthorn fruit oil compound.

4. The method for preparing the seabuckthorn fruit oil complex as claimed in claim 3, wherein the method further comprises freezing the seabuckthorn fruit at-28 ℃ to-33 ℃ for 135h before mixing the seabuckthorn fruit with the malic acid, and naturally thawing the seabuckthorn fruit.

5. The method for preparing the seabuckthorn fruit oil compound as claimed in claim 3, wherein the mass ratio of the malic acid to the seabuckthorn fruit is 1: 466-521; the concentration of the wine coccus is 0.8 × 109CFU/mL-1.2 × 109CFU/mL, and the pH value is 3.5-3.8.

6. The method for preparing the seabuckthorn fruit oil compound as claimed in claim 3, wherein the temperature for the constant-temperature fermentation is 23.6-26.4 ℃ and the time is 65-80 h.

7. The method for preparing the seabuckthorn fruit oil compound as claimed in claim 3, wherein the rotation speed of the seabuckthorn fruit pulp is 2850-; drying the sea buckthorn pulp at the temperature of 58.7-63.3 ℃, drying the sea buckthorn pulp for 10-13.5 hours, and stirring the sea buckthorn pulp at intervals of 1 hour; the rotating speed of the seabuckthorn fruit paste is 2850-.

8. The method for preparing the seabuckthorn fruit oil compound as claimed in claim 3, wherein the temperature for constant temperature mixing is 25-30 ℃ and the time is 50-70 min.

9. The method of claim 4, wherein the chelating agent is ascorbic acid at a concentration of 0.085-0.11 g/mL.

10. The method for preparing the seabuckthorn fruit oil complex according to claim 9, wherein the enzyme is at least one of complex polysaccharidases (Viscozymes) and pectinases (pectolyases); the concentration of the compound polysaccharidase (Viscozymes) is 0.06-0.095 g/mL, and the enzyme activity is 110-132 units/mL; the concentration of the pectinase (Pectolysase) is 0.045g/mL-0.075g/mL, and the enzyme activity is 165units/mL-195 units/mL.