Processing method of apple and carrot juice

A technology of carrot juice and processing method, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food ingredients, etc., and can solve problems that affect production and application, and are not easy to dissolve.

Inactive Publication Date: 2016-11-16
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of Eucheuma polysaccharides is extremely high, but due to the large molecular weight of the polysaccharides, it is not easy to dissolve, which seriously affects its production and application, while the low molecular weight Eucheuma oligosaccharides are very easy to dissolve, and after the polysaccharides are degraded into oligosaccharides, more activities can be exposed group
It has been reported in the literature that oligosaccharides from Eucheuma oligosaccharides have anti-oxidative and immunoregulatory activities (Qiu Xia. Preparation, digestion, absorption and biological activity of low-molecular-weight polysaccharides from Eucheuma polysaccharides [D]. Qingdao University, 2013); polysaccharides from Eucheuma have Antibacterial activity (Guo Ling. Comprehensive application of sulfated polysaccharides from Eucheumagelatinae and Eucheuma striatum [D]. Jinan University, 2002) and anti-respiratory virus activity (Zou Muping. Eucheuma striatum Preliminary study on the antiviral effect of polysaccharides [D]. Jinan University, 2015) and other functions; Selenized Eucheuma polysaccharides have antitumor and antiviral activities (Liu Yue. Antitumor and antiviral research on selenized Eucheuma polysaccharides [D ]. Jinan University, 2008), so seaweed oligosaccharides or polysaccharides have a variety of significant biological activities, but there are few reports on the anti-allergic activity of Eucheuma oligosaccharides. The use of marine resources and the development of functional foods are of great significance

Method used

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  • Processing method of apple and carrot juice
  • Processing method of apple and carrot juice
  • Processing method of apple and carrot juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1. a kind of apple carrot juice processing method that adds Eucheuma powder and Eucheuma oligosaccharide comprises the following steps:

[0034] (1) Preparation of Eucheuma powder and its oligosaccharides: take the dried Eucheuma and grind it into 200-mesh granules ( figure 1 A); the mass ratio of Eucheuma powder to water is 1:40, and carrageenase is added for enzymolysis, that is, the amount of carrageenase is 1000U / kg, the temperature is 40°C, and the time is 4h; the supernatant is obtained by centrifugation and subjected to 5kDa Membrane ultrafiltration, and freeze-drying of the outer liquid to make Eucheuma oligosaccharides ( figure 1 C);

[0035] (2) Preparation of apple-carrot juice: get fresh, non-rotten, and apples and carrots without peculiar smell are cleaned, peeled, and cut into pieces ( figure 2 ); Weigh each 75g of apples and carrots, 8.6g of Eucheuma powder, 2g of Eucheuma oligosaccharide, and 300mL of purified water and put them into a juice ...

Embodiment 2

[0037] The antiallergic activity assay of embodiment 2. Eucheuma oligosaccharides, it may further comprise the steps:

[0038] Specific pathogen free (SPF) grade BALB / c female mice aged 4 to 6 weeks were used as objects, and the mice were sensitized with the main allergen of crustaceans (Tropomyosin, TM) to establish food Allergy animal models are divided into normal control group mice (PBS group), TM allergy group mice (TM group), and Eucheuma oligosaccharide group mice (ESSP group). On the 0th day and the 14th day, the mice in the TM group and the Eucheuma oligosaccharide group were injected according to the amount of 100 μg TM per mouse, and the normal control group was injected with phosphate buffer saline (PBS) as a control, starting on the 28th day , the TM group and the Eucheuma oligosaccharide group began to be gavaged with 10mg TM, once every three days, a total of 6 times, and the Eucheuma oligosaccharide group was fed with TM from the third time, that is, starting f...

Embodiment 3

[0039] The antiallergic activity assay of embodiment 3. Eucheuma oligosaccharides, it may further comprise the steps:

[0040] (1) get the apple carrot juice that embodiment 1 obtains.

[0041] (2) Rat basophils RBL-2H3 were taken and cultured in MEM medium containing 10% fetal bovine serum (FBS) at 37°C and 5% CO 2 , replace the medium every 1 to 2 days, and the cells can be subcultured when the degree of aggregation reaches 80% to 90%;

[0042] (3) Detection of β-hexosaminidase: RBL-2H3 cells were inoculated in a 48-well plate, and the seeding volume per well was 2×10 5 Cells were sensitized with anti-DNP-IgE (final concentration 1 μg / mL) and cultured in a cell incubator (37°C, 5% CO 2 ) overnight, discard the cell culture medium the next day, wash twice with phosphate buffered saline (PBS), use 190 μL of Tyrode’s buffer containing 10 μL, 20 μL, and 50 μL of apple-carrot juice respectively, and use Tyrode’s buffer without apple-carrot juice As a negative control, culture ...

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Abstract

The invention provides a processing method of apple and carrot juice and relates to the apple and carrot juice. The invention provides the processing method of the apple and carrot juice, which is simple to operate and can realize industrial production. The processing method comprises the following steps: crushing dried eucheuma gelatinae into eucheuma gelatinae powder; adding water and carrageenase for enzymolysis; after the enzymolysis, centrifuging; taking supernatant and carrying out ultra-filtration by a filtering membrane; freezing and drying filtrate to obtain eucheuma gelatinae oligosaccharide; washing and peeling off apples and carrots and then dicing; putting the diced apples and carrots, the eucheuma gelatinae powder, the eucheuma gelatinae oligosaccharide and water into a juice squeezer and squeezing juice; adding white granulated sugar, citric acid and preserved fruit syrup and uniformly mixing to obtain the apple and carrot juice; after degassing and homogenizing the apple and carrot juice, sterilizing, cooling and packaging; and preserving at a low temperature. The apples and the carrots are mixed to prepare fruit and vegetable juice, and the eucheuma gelatinae powder and the eucheuma gelatinae oligosaccharide, which have anti-allergic activity, are added, so that original flavor and nutrient components of the apples and the carrots are kept; and the apple and carrot juice also has unique flavor and nutrient components of the eucheuma gelatinae and has the anti-allergic activity.

Description

technical field [0001] The invention relates to a processing method of apple carrot juice, in particular to a processing method of antiallergic apple carrot juice. Background technique [0002] Food allergy, also known as food allergy or digestive system allergy, allergic gastroenteritis, etc., is due to the immune response mediated by serum immunoglobulin E (IgE) caused by certain food or food additives, which leads to digestive system Internal or systemic allergic reactions usually cause people such as skin itching, eczema, urticaria, dizziness, nausea, vomiting, diarrhea, and even anaphylactic sleep in a few people. According to incomplete statistics, around the world, about 1-10% of people are allergic to food, and food allergy seriously affects the health of people with food allergy (Sicherer S H, et al. Food allergy: Epidemiology, pathogenesis, diagnosis, and treatment [J]. Journal of Allergy & Clinical Immunology, 2014, 133(2): 291-307). When food allergens are dige...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/125A23L33/10
CPCA23L2/02A23L2/52A23V2002/00A23V2250/21A23V2250/202A23V2200/30
Inventor 刘光明徐莎莎刘庆梅曹敏杰陈小锋
Owner JIMEI UNIV
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