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Functional chestnut kernels with activities of lowering blood pressure and resisting oxidation and preparation method thereof

A chestnut kernel and functional technology, which is applied in the field of functional chestnut kernels with blood pressure lowering and antioxidant activity and its preparation, can solve the problems of ignoring food attributes and achieve the effect of reducing processing costs

Inactive Publication Date: 2012-02-01
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the product forms of domestic functional foods are mostly pharmaceutical forms, such as capsules, tablets, and oral liquids, ignoring their food attributes

Method used

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  • Functional chestnut kernels with activities of lowering blood pressure and resisting oxidation and preparation method thereof
  • Functional chestnut kernels with activities of lowering blood pressure and resisting oxidation and preparation method thereof
  • Functional chestnut kernels with activities of lowering blood pressure and resisting oxidation and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1, preparation functional chestnut

[0037] 1 Process route and operating points of functional chestnut kernel preparation

[0038] according to figure 1 The process flow shown was carried out.

[0039] Key points of operation: Heat fresh chestnuts in boiling water for 2 minutes, then manually peel off the shells while they are still hot, then immerse them in the color-protecting solution for 30 minutes. 2% NaCl+2% absolute ethanol (reference: Chestnut vacuum freeze-drying process research [D]. Baoding: Hebei Agricultural University, 2005.), in order to achieve the purpose of preventing browning and destroying the dense layer on the chestnut surface, after that Freeze drying was carried out. Soak the dried chestnut kernels in the enzyme solution for 2 hours, rehydrate the dried chestnut kernels, take them out and drain them, and then cultivate them at a suitable temperature. Put it into a high-temperature-resistant aluminum foil bag, seal it, and treat it...

Embodiment 2

[0064] Embodiment 2, preparation functional chestnut

[0065] Heat fresh chestnuts in boiling water for 2 minutes, peel off the shells by hand while they are still hot, then immerse them in the color protection solution for 30 minutes. The composition of the color protection solution is 0.01% tea polyphenols + 0.2% citric acid + 0.1% EDTA + 2% NaCl +2% absolute ethanol to achieve the purpose of preventing browning and destroying the dense layer on the surface of chestnut kernels. Afterwards, blanching in 95°C water for 5 minutes, immersing the treated chestnuts in enzyme solution (enzyme solution composition: papain, Flowryme, α-amylase, wherein, the mass ratio of papain and Flowryme is 2:1, α- Soak the amylase in 0.35g / 100ml enzyme liquid) for 2 hours to make the enzyme liquid penetrate into the chestnut kernel (the enzyme dosage to control the hydrolysis of chestnut kernel protein is 8000U / g 栗仁蛋白 ), take out and drain, and then incubate at 55°C for 15 hours.

[0066] The s...

Embodiment 3

[0067] Embodiment 3, the mensuration of the functional activity of functional chestnut

[0068] 1 Determination of ACE inhibitory activity

[0069] 1.1 Chromatographic conditions

[0070] Column: SunFire TM C 18 Analytical chromatographic column (4.6mm×250mm, 5μm); detection wavelength: 228nm; flow rate: 0.4mL / min; mobile phase A is pure water (containing 0.05% trifluoroacetic acid), mobile phase B is chromatographic acetonitrile (containing 0.05% trifluoroacetic acid); injection volume: 20 μL, automatic injection; column temperature 30 °C.

[0071] 1.2 Preparation of reagents and test solution

[0072] ACE solution: Dissolve 1U ACE (angiotensin-converting enzyme inhibitor) in 2mL 0.1mol / L boric acid buffer (pH8.3, containing 0.4mol / L NaCl); HHL solution: Take an appropriate amount of HHL, add 0.1mol / L boric acid buffer solution (pH 8.3, containing 0.4mol / L NaCl) was dissolved and made into 5mmol / L HHL solution; preparation of hippuric acid standard solution: take an app...

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Abstract

The invention discloses functional chestnut kernels and a preparation method thereof. The functional chestnut kernels are prepared and obtained according to the method comprising the following steps: (1) carrying out color protecting treatment after husking Chinese chestnuts and removing coatings so as to obtain chestnut kernels; (2) drying or blanching / steaming the chestnut kernels; (3) putting the dried chestnut kernels into enzyme liquid for soaking so as to obtain rehydrated chestnut kernels; or, putting the chestnut kernels with heat treatment into the enzyme liquid for soaking so as to obtain enzyme-containing chestnut kernels, wherein the enzyme liquid contains proteinase; and (4) carrying out enzymolysis culture on the rehydrated chestnut kernels or the enzyme-containing chestnut kernels so as to obtain the functional chestnut kernels. The optimal process is as follows: the use quantity of alpha-amylase is 0.35g / 100mL of the enzyme liquid, the mixture ratio of papain and Flowryme is 2:1 (m / m), and the use quantity of the proteinase is 8000U / g of protein. When the enzymolysis temperature is 55 DEG C and the enzymolysis time is 15h, the short peptide yield is 43.62 percent, and the hydrolyzing degree is 26.27 percent; and a functional test proves that Chinese chestnut hydrolysates have the better activities of suppressing angiotensin converting enzymes (ACE) and resisting oxidation.

Description

technical field [0001] The invention relates to a functional chestnut with hypotensive and antioxidative activities, a preparation method and application thereof. Background technique [0002] Chestnut originates in my country and has a cultivation history of more than 3,000 years. It is known as "woody grain", "hardcore crop", and "king of dried fruits". In the past ten years, my country's chestnut production has developed rapidly. In 2000, the annual output of chestnuts in my country was 598,000 tons, and in 2003 it reached 715,000 tons. By 2007, 25 provinces and cities had been cultivated, with an area of ​​20 million mu and an output of 1.2 million tons, accounting for 70% of the world's total output. And production ranks first in the world. Chestnut is rich in nutrition, health care and medical functions, containing 40% to 60% of starch, 5% to 10% of protein and a small amount of fat, carotene, phenolic substances, multivitamins such as VC, VA, VB and mineral elements,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/29A23L25/00A23L33/00
Inventor 田金强周连第兰彦平董慧于艳静周家华常虹谢敏刘佳琴刘佳棽
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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