CN108208082A - The bread of special pectin oligosaccharide of bread and preparation method thereof and suitable patients with diabetes mellitus - Google Patents

Abstract

The invention discloses a kind of special pectin oligosaccharide of bread, the degree of polymerization is 3~5, isolated through pectinase enzymatic hydrolysis, gel column by the fresh hawthorn pectin to decolourize, substitutes the substance of carbohydrate, sweetener class and anti-corrosion class used in breadmaking.The special pectin oligosaccharide of bread of acquisition, purity is high, functional effect is notable, does not cause blood glucose rise after edible, can also effectively extend the shelf life of bread.The special pectin oligosaccharide of bread of the present invention, production method is simple, safety, meets demand of the people to natural additive for foodstuff.The bread made using pectin oligosaccharide as additive, mouthfeel is soft glutinous, and sweet taste is suitable, will not make blood glucose rise after edible, be suitable for hyperglycemia population, obese people and patients with diabetes mellitus.

Description

Pectin oligosaccharides for bread, preparation method thereof, and food suitable for diabetics the bread

technical field

The present invention relates to the technical field of pectin oligosaccharides, in particular to a special pectin oligosaccharide for bread, a preparation method of the pectin oligosaccharide, and bread suitable for diabetics made by adding the pectin oligosaccharide .

Background technique

Hawthorn (Crataegus pinnatifida Bunge), also known as shanliguo and shanlihong, is a small deciduous tree in Rosaceae, with dark gray bark and light yellow lenticels, purple-brown branchlets, single leaves alternate or clustered on short branches, wide ovate leaves, Corymbs, flowers white, later turn pink, fruit spherical, dark red after ripening, with small light spots on the surface.

Hawthorn fruit is sweet and sour, rich in vitamins, maslinic acid, citric acid, flavonoids, etc. The content of vitamin C in hawthorn is three times that of orange, and the content of pectin and the content of calcium and magnesium in trace elements are the first in fruits. As a unique medicinal and fruit tree species in my country, it is planted in a large area in northern my country, but the fresh food consumption is greatly limited due to the special sour taste of the fruit, and the utilization rate of the fruit is low. Therefore, the development of redundant resources of hawthorn fruit has good economic benefits and application prospects.

Contents of the invention

In order to solve the deficiencies in the prior art, the present invention provides a special pectin oligosaccharide obtained from hawthorn fruit, which can be used as an additive to replace sugars, sweeteners, and preservatives used in bread making , will not increase blood sugar after eating, and can effectively prolong the shelf life of bread, and is healthy, safe, and has health care functions.

In order to achieve the above object, the special pectin oligosaccharide for bread provided by the present invention has a degree of polymerization of 3 to 5, which is obtained from decolorized fresh hawthorn pectin through pectinase enzymolysis and gel column separation, and can be used in substitute bread making sugars, sweeteners, and preservatives.

As a limitation to the above technical solution, the pectin oligosaccharide is a freeze-dried powder substance.

The special pectin oligosaccharide for bread of the present invention is obtained from hawthorn pectin through enzymatic hydrolysis and separation, and its polymerization degree is only 3-5, and has the advantages of high purity and remarkable functional effect. As a special additive for bread, the pectin oligosaccharide can replace sucrose, glucose, fructose and other sugars for making bread, and exert the effects of sugar on bread seasoning and hair growth; because pectin oligosaccharide is not insulin-dependent, edible It will not increase blood sugar after the event, and is rich in dietary fiber and polyphenols, which is difficult to be hydrolyzed by salivary enzymes and small intestine digestive enzymes. It has low calorific value and is rarely converted into fat. It can also replace sweeteners. Consumed by people with high blood sugar and obesity, it is more natural and safer than sweeteners, and has the effects of losing weight, lowering blood cholesterol and protecting blood vessels. Moreover, due to the low sweetness of pectin oligosaccharides, it can improve the micro-ecological environment in the human intestinal tract, facilitate the proliferation of bifidobacteria and other probiotics, inhibit the growth of salmonella, help digestion and laxatives, and have anti-fatigue , anti-cancer, anti-aging and other health effects. In addition, the pectin oligosaccharides of the present invention have a significant inhibitory effect on the growth of spoilage bacteria such as Bacillus subtilis and Penicillium in bread, and can replace antiseptic substances for making bread, not only ensuring food safety, but also effectively prolonging the shelf life of bread. shelf life.

Simultaneously, the present invention also provides a kind of preparation method of pectin oligosaccharide special for bread, comprising the following steps:

a, obtaining decolorized fresh hawthorn pectin;

b. Redissolve hawthorn pectin in 40-60 times the volume of deionized water, and then add pectinase to the obtained hawthorn pectin solution for enzymolysis reaction. The amount of pectinase added is 100L of hawthorn fruit Add 30g~60g pectinase to the glue solution;

c. Using a Sephadex column to separate the hawthorn pectin solution after enzymatic hydrolysis in step b, and collect pectin oligosaccharides with a polymerization degree of 3-5.

As a limitation to the above-mentioned technical scheme, the hawthorn pectin described in step a is prepared according to the following steps:

Crush and beat the screened and washed hawthorn fruit, add 12 to 18 times the volume of deionized water, bathe in water at 70 to 90°C for 60 to 80 minutes, and centrifuge to obtain the supernatant; then concentrate the supernatant to three minutes One volume, add 2-3% volume of macroporous adsorption resin, place it in a shaker at 110-130r/min for 10-12 hours, then centrifuge to obtain the clear liquid; finally add 1.2-1.3 times the volume to the clear liquid Food-grade absolute ethanol, let stand for 2-3 hours, and centrifuge to obtain decolorized fresh hawthorn pectin.

As a limitation to the above technical solution, the pectin content in the hawthorn fruit is 4-6%.

As a limitation to the above-mentioned technical solution, the enzymolysis reaction condition in step b is 80-160 minutes of enzymolysis at 40-60°C.

As a limitation to the above technical solution, Sephadex G-15 is used as the Sephadex column in step c, and the collection flow rate of the pectin oligosaccharides is 2-3 mL/min.

As a limitation to the above technical solution, the pectin oligosaccharides obtained in step c are frozen at -20 to -25°C for 18 to 24 hours, and then vacuum freeze-dried at -20 to -30°C for 10 to 12 hours to obtain pectin Oligosaccharide powder.

The special pectin oligosaccharide for bread of the present invention is obtained from hawthorn fruit as a raw material. The preparation method is simple and safe, and meets people's demand for natural food additives. For the preparation of pectin oligosaccharides, from fresh hawthorn pectin, through enzymatic hydrolysis and gel column separation, to remove impurities such as small molecular reducing sugars and pigments in the pectin solution, obtain high-purity pectin with a polymerization degree of only 3-5. Pectin oligosaccharide is a healthy, green and effective food additive for bread. In the preparation method, the method for obtaining fresh hawthorn pectin from hawthorn fruit and decolorization, the control of pectin content in hawthorn fruit, the limitation of enzymatic hydrolysis conditions, the type of gel column, and the preparation of pectin by freeze-drying are further defined. Freeze-drying conditions of oligosaccharide powder to provide a better preparation process is not only beneficial to the cooperation between the operation steps, but also improves the product quality of pectin oligosaccharide powder, and further optimizes the characteristics of product particles and performance, which is convenient for use as an additive. use.

In addition, the present invention also provides a kind of bread suitable for diabetic patients, which is made by adding the above-mentioned pectin oligosaccharides, without adding other sugars and sweeteners, and without adding antiseptic substances. .

As a limitation to the above technical solution, the added amount of the pectin oligosaccharide in the bread is 5-10%.

The bread prepared with the pectin oligosaccharide as an additive has a soft and glutinous taste, suitable sweetness, no increase in blood sugar after eating, and is suitable for people with high blood sugar, obese people and diabetics. Pectin oligosaccharides are added to bread without adding other sugars, sweeteners, and preservatives. It is more nutritious, healthy, and delicious, and can ensure food safety, and the shelf life of bread is effectively extended.

In summary, by adopting the technical scheme of the present invention, the obtained pectin oligosaccharides for bread are obtained through enzymatic hydrolysis and separation from hawthorn pectin, and the degree of polymerization is only 3-5, with high purity and remarkable functional effects It can not only replace the sugar substances in bread, but also play the role of sugar in flavoring bread and promoting hair growth; it can also replace sweeteners, suitable for people with high blood sugar and obesity, and more natural than sweeteners , safer; and has health benefits such as aiding digestion, laxative, weight loss, lowering blood fat and cholesterol, protecting blood vessels, anti-fatigue, anti-cancer, and slowing down aging. In addition, the pectin oligosaccharides of the present invention can replace antiseptic substances for making bread, not only ensuring food safety, but also effectively prolonging the shelf life of bread. The special pectin oligosaccharide for bread of the present invention has a simple and safe preparation method and meets people's needs for natural food additives. The bread made with pectin oligosaccharides as an additive has a soft and waxy taste and a suitable sweetness. After eating, it will not increase blood sugar, and is especially suitable for people with high blood sugar, obese people and diabetics.

Detailed ways

The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

Embodiment one

This embodiment relates to the preparation of a special pectin oligosaccharide for bread, and bread suitable for diabetic patients obtained by adding the pectin oligosaccharide.

Example 1.1

To prepare the special pectin oligosaccharides for bread, proceed as follows:

a, obtain the fresh hawthorn pectin of decolorization, can directly purchase, also can make by following method:

Extract and purify pectin from fresh hawthorn with a pectin content of 4%, crush and beat the screened and washed hawthorn fruit, add 12 times the volume of deionized water, bathe in water at 70°C for 60 minutes, and centrifuge to obtain the supernatant ;Then concentrate the supernatant to one-third volume, add 2% volume of macroporous adsorption resin, place in a shaker at 110r/min for 12h, then centrifuge to obtain the supernatant; finally add 1.2 times to the supernatant volume of food-grade absolute ethanol, let it stand for 2 hours, and centrifuge to obtain colorless hawthorn pectin;

b. Redissolve hawthorn pectin in 40 times the volume of deionized water, then add pectinase to the obtained hawthorn pectin solution, and perform enzymatic hydrolysis at 40°C for 80 minutes. The amount of pectinase added is per 100L Add 30g of pectinase to the hawthorn pectin solution;

c. Use a Sephadex G-15 gel column to separate the hawthorn pectin solution after enzymatic hydrolysis in step b, collect pectin oligosaccharides with a degree of polymerization of 3, and collect the flow rate at 2 mL/min; The calculation method of the degree of polymerization of gum oligosaccharides is: total sugar content in the solution/reducing sugar content in the solution; the degree of polymerization is tracked and measured by TLC;

d. In order to facilitate the storage and use of pectin oligosaccharides, the pectin oligosaccharides in step c were frozen at -20°C for 18 hours, and then vacuum freeze-dried at -20°C for 10 hours to obtain pectin oligosaccharides powder.

Example 1.2

To prepare the special pectin oligosaccharides for bread, proceed as follows:

a, obtain the fresh hawthorn pectin of decolorization, can directly purchase, also can make by following method:

Extract and purify pectin from fresh hawthorn with a pectin content of 5%, crush and beat the screened and washed hawthorn fruit, add 15 times the volume of deionized water, bathe in water at 80°C for 70 minutes, and centrifuge to obtain the supernatant ;Then concentrate the supernatant to one-third of its volume, add 2.5% volume of macroporous adsorption resin, place it in a shaker at 120r/min for 11h, then centrifuge to obtain the supernatant; finally add 1.25 times to the supernatant volume of food-grade absolute ethanol, let it stand for 2.5 hours, and centrifuge to obtain colorless hawthorn pectin;

b. Redissolve hawthorn pectin in 50 times the volume of deionized water, then add pectinase to the obtained hawthorn pectin solution, and enzymolyze it at 50°C for 120min. The amount of pectinase added is per 100L Add 45g of pectinase to the hawthorn pectin solution;

c. Use a Sephadex G-15 gel column to separate the hawthorn pectin solution after enzymatic hydrolysis in step b, and collect pectin oligosaccharides with a degree of polymerization of 4 at a collection flow rate of 2.5 mL/min; The calculation method of the degree of polymerization of pectin oligosaccharides is: total sugar content in the solution/reducing sugar content in the solution; the degree of polymerization is tracked and determined by TLC;

d. In order to facilitate the storage and use of pectin oligosaccharides, the pectin oligosaccharides in step c were frozen at -22.5°C for 21 hours, and then vacuum freeze-dried at -25°C for 11 hours to obtain pectin oligosaccharides powder.

Example 1.3

To prepare the special pectin oligosaccharides for bread, proceed as follows:

a, obtain the fresh hawthorn pectin of decolorization, can directly purchase, also can make by following method:

Extract and purify pectin from fresh hawthorn with a pectin content of 6%, crush and beat the screened and washed hawthorn fruit, add 18 times the volume of deionized water, bathe in water at 90°C for 80 minutes, and centrifuge to obtain the supernatant ;Then concentrate the supernatant to one-third volume, add 3% volume of macroporous adsorption resin, place in a shaker at 130r/min for 12h, then centrifuge to obtain the supernatant; finally add 1.3 times to the supernatant volume of food-grade absolute ethanol, let it stand for 3 hours, and centrifuge to obtain colorless hawthorn pectin;

b. Redissolve hawthorn pectin in 60 times the volume of deionized water, then add pectinase to the obtained hawthorn pectin solution, and enzymolyze it at 60°C for 160min. The amount of pectinase added is per 100L Add 60g of pectinase to the hawthorn pectin solution;

c. Use a Sephadex G-15 gel column to separate the hawthorn pectin solution after enzymatic hydrolysis in step b, and collect pectin oligosaccharides with a degree of polymerization of 5 at a collection flow rate of 3 mL/min; The calculation method of the degree of polymerization of gum oligosaccharides is: total sugar content in the solution/reducing sugar content in the solution; the degree of polymerization is tracked and measured by TLC;

d. In order to facilitate the storage and use of pectin oligosaccharides, the pectin oligosaccharides in step c were frozen at -25°C for 24 hours, and then vacuum freeze-dried at -30°C for 12 hours to obtain pectin oligosaccharides powder.

The obtained pectin oligosaccharide powder has high purity and is in the form of white powder, with coffee bitter aroma and grape fruit aroma, rich in nutritional substances such as dietary fiber and polyphenols, and can be used as a natural food additive. Because pectin oligosaccharides are non-insulin-dependent, they will not increase blood sugar after eating; pectin oligosaccharides have a significant inhibitory effect on the growth of spoilage bacteria such as Bacillus subtilis and Penicillium in bread; pectin oligosaccharides also It has health effects such as aiding digestion, laxative, weight loss, lowering blood fat and cholesterol, protecting blood vessels, anti-fatigue, anti-cancer, and slowing down aging.

The obtained pectin oligosaccharide powder is added to the bread raw materials in an amount of 5-10% (w/w), and no other sugars, sweeteners, and preservatives are added to prepare a bread suitable for diabetic patients. Edible bread, this type of bread will not increase blood sugar after eating, especially suitable for people with high blood sugar, obese people and diabetics; under the premise of not adding preservatives, the shelf life of this type of bread is effectively extended. The shelf life of the environment is 3-5 days longer than that of bread without added preservatives.

comparative example

Comparative example 1

This comparative example relates to the preservative effect of adding the pectin oligosaccharide powder obtained in Example 1.3 as a preservative in orange juice beverage, and investigates the specificity of the pectin oligosaccharide of the present invention as a bread additive.

Compared with the orange juice without preservatives, the shelf life of the orange juice with the addition of pectin oligosaccharides with a degree of polymerization of 3 to 5 was not extended, indicating that the pectin oligosaccharides with a degree of polymerization of 3 to 5 had no effect on the growth of microorganisms that cause orange juice corruption. Obvious inhibitory effect.

Comparative example 2

This comparative example involves the preparation of a group of pectin oligosaccharide powders with a degree of polymerization of 7 to 10. The preparation method is basically the same as that of Example 1.3, except that the Sephadex G-15 gel column is used for separation and collection. Pectin oligosaccharides with a degree of polymerization of 7-10. The resulting pectin oligosaccharides (polymerization degree 7-10) were added to bread without adding other sugars, sweeteners, and preservatives. The shelf life of the obtained bread was not extended, indicating that the degree of polymerization was only 3 ~5 pectin oligosaccharides can effectively inhibit the growth of spoilage bacteria such as Bacillus subtilis and Penicillium in bread, and its specificity is strong.

To sum up, the special pectin oligosaccharides for bread of the present invention have high purity and remarkable functional effect, do not cause blood sugar to rise after eating, have the functions of aiding digestion, laxative, weight loss, lowering blood fat and cholesterol, protecting blood vessels, and anti-fatigue , anti-cancer, anti-aging and other health effects, and can effectively extend the shelf life of bread. The special pectin oligosaccharide for bread of the present invention has a simple and safe preparation method and meets people's needs for natural food additives. The bread made with pectin oligosaccharides as an additive has a soft and waxy taste and a suitable sweetness, and is especially suitable for people with high blood sugar, obese people and diabetics.

Claims (10)

1. a kind of special pectin oligosaccharide of bread, it is characterised in that：The degree of polymerization of the pectin oligosaccharide is 3~5, by what is decolourized Fresh hawthorn pectin is isolated through pectinase enzymatic hydrolysis, gel column, substitute breadmaking in use carbohydrate, sweetener class and The substance of anti-corrosion class.

2. the special pectin oligosaccharide of bread according to claim 1, it is characterised in that：The pectin oligosaccharide is freeze-dried powder Shape substance.

3. a kind of preparation method of the special pectin oligosaccharide of bread, which is characterized in that include the following steps：

A, the fresh hawthorn pectin of decoloration is obtained；

B, hawthorn pectin is redissolved in the deionized water of 40~60 times of volumes, is then added in into obtained hawthorn pectin solution Pectase carries out enzyme digestion reaction, and the addition of the pectase is to add in 30~60g pectases per 100L hawthorn pectins solution；

C, using sephadex column, the hawthorn pectin solution after step b enzymolysis is detached, it is 3~5 to collect the degree of polymerization Pectin oligosaccharide.

4. the preparation method of the special pectin oligosaccharide of bread according to claim 3, it is characterised in that：Mountain described in step a Short, bristly hair or beard pectin is prepared according to the following steps：

By the Fructus Crataegi crushing and beating after screening, cleaning, the deionized water of 12~18 times of volumes is added in, at 70~90 DEG C 60~80min of water-bath, centrifuged supernatant；Then by supernatant concentration to 1/3rd volumes, 2~3% volumes are added in Macroporous absorbent resin, be placed in shaking table 10~12h under the conditions of 110~130r/min, then centrifuge to obtain clear liquid；It is most backward The food-grade anhydrous ethyl alcohol of 1.2~1.3 times of volumes is added in clear liquid, stands 2~3h, centrifuges the new fresh haw berry to be decolourized Glue.

5. the preparation method of the special pectin oligosaccharide of bread according to claim 4, it is characterised in that：The Fructus Crataegi Middle pectin content is 4~6%.

6. the preparation method of the special pectin oligosaccharide of bread according to claim 3, it is characterised in that：Enzyme described in step b It is that 80~160min is digested at 40~60 DEG C to solve reaction condition.

7. the preparation method of the special pectin oligosaccharide of bread according to claim 3, it is characterised in that：Described in step c Sephadex column uses sephadex G -15, and the collection flow velocity of the pectin oligosaccharide is 2~3mL/min.

8. the preparation method of the special pectin oligosaccharide of bread according to claim 3, it is characterised in that：Step c is obtained Pectin oligosaccharide freeze 18 at -20~-25 DEG C~for 24 hours, then 10~12h of vacuum freeze drying at -20~-30 DEG C, Obtain pectin oligosaccharide powder.

9. a kind of bread of suitable patients with diabetes mellitus, it is characterised in that：As described in any one of addition claim 1~8 Pectin oligosaccharide, do not add other carbohydrates and sweetener class substance, do not add anti-corrosion class substance, prepared bread.

10. the bread of suitable patients with diabetes mellitus according to claim 9, it is characterised in that：Pectin described in bread The additive amount of oligosaccharide is 5~10%.