Rosa roxburghii tratt powder rich in vitamin C and preparation method thereof

Abstract

The invention discloses rosa roxburghii tratt powder rich in vitamin C and a preparation method thereof. The preparation method comprises the following steps: (1) pre-treating rosa roxburghii tratt toobtain rosa roxburghii tratt juice or concentrated juice; (2) fermenting the rosa roxburghii tratt juice by using saccharomyces cerevisiae; (3) sequentially filtering by using filter cloth and a nanofilter element ceramic membrane; (4) performing vacuum concentration treatment; and (5) drying. According to the preparation method disclosed by the invention, the saccharomyces cerevisiae is added in the preparation process of the rosa roxburghii tratt powder, and carbohydrates in the feed liquid are effectively reduced through the fermentation effect of the saccharomyces cerevisiae, so that theproportion of the vitamin C in the material is increased, and the content of the vitamin C in the rosa roxburghii tratt powder disclosed by the invention reaches 17% or above. According to the preparation method disclosed by the invention, SOD is effectively enriched, and the content can reach 10-15,000U / g; the yeast and other impurities are filtered by the ceramic membrane, high-temperature treatment is avoided, and degradation of VC is reduced; and the rosa roxburghii tratt powder prepared by the preparation method disclosed by the invention is good in fluidity, effectively inhibits the caking problem, and can be applied to industrial production.

Description

technical field [0001] The invention relates to the technical field of formulation improvement and processing, in particular to cili powder effectively enriched in vitamin C and a preparation method thereof. Background technique [0002] Rosa roxburghii, also known as Wenxianguo and Sending Spring Return, is a perennial deciduous shrub of the Rosaceae Rosa family, widely distributed in warm and subtropical regions. Rosa roxburghii is rich in vitamin C, superoxide dismutase (SOD), Rosa roxburghii flavonoids and other nutrients. Development prospects. Among them, VC, as one of the important indicators to evaluate the quality of Rosa roxburghii, plays a role in scavenging free radicals, anti-oxidation, delaying aging, promoting wound healing, etc., and is also the most needed vitamin for the human body. How to obtain high-content VC pear powder from Rosa roxburghii has also become an important market demand. At present, the Rosa roxburghii products sold on the market are mai...

AI Technical Summary

Problems solved by technology

Of course, there is also a small amount of thorn pear powder on the market, but the clarity is not good. In addition, because thorn pear powder is easy to absorb moisture, a large amount of auxiliary materials will be added, resulting in a lower taste of the finished product and a lower VC content.

[0003] Chinese patent CN105394646A "A Production Process of Water-Soluble Rosa Roxburghii Powder" discloses a production process of water-soluble Rosa roxburghii powder obtained by ultrasonic extraction. The pretreatment of this method is relatively complicated, and the pretreatment temperature needs to be at 5°C. In addition, Not only will metaphosphoric acid be added, but also a large amount of ethanol is required, which is difficult to be used in industrialized production, and the cost is relatively high; The clarification of the thorn pear powder obtained by the process is better, but after adding gelatin, it needs to stand still for 8-12 hours under the environment of 5-15 ℃, and the processing time is too long; Chinese patent CN107212227A "green and efficient processing method of thorn pear powder" discloses a A thorn pear powder process obtained by enzymatic hydrolysis. The pretreatment of this processing method is cumbersome, and a variety of biological enzyme preparations are added in the processing process, which requires high temperature to inactivate the enzyme, resulting in the degradation of VC. In addition, the thorn pear powder obtained by this method has no After centrifugation or membrane treatment, the clarity is relatively poor; Chinese patent CN101167553A "a processing method of roxburghii powder" discloses the process of obtaining roxburghii powder, and the operation is relatively simple. Only simple filtration and deployment of roxburghii juice are carried out, resulting in obtaining The clarification of the finished product is relatively poor, and the product quality is not high; the Chinese patent CN108936650A "Preparation Method of Rosa roxburghii Nutritional Powder" discloses Rosa roxburghii nutrient powder, through high-temperature sterilization and vacuum drying, etc., resulting in more degradation of VC in Rosa roxburghii; In the "Study on the Spray Drying Process of Rosa roxburghii Fruit Powder", Jiang Wei et al. obtained Rosa roxburghii powder through pretreatment of Rosa roxburghii raw materials→squeezing juice→concentration→rubber mill→homogenization→spray drying→fruit powder→vacuum packaging. After centrifugation and membrane treatment, the clarity is poor, and the VC content of the final product is only 711.37±32.4mg / 100g; the process used by Qiu Xu et al. in the "Optimization Process of Spray Drying of Seedless Cili Powder" is similar to that of Jiang Wei et al. , the VC content of Rosa roxburghii powder is higher than that of Jiang Wei et al., but only 3 901 mg / 100g

[0004] Chinese patent CN109105889A "A preparation process and application of fermented prickly pear juice" discloses a kind of prickly pear juice obtained by fermentation. , Acetobacter and four kinds of complex bacteria, and the fermentation time is as long as 10-90 days, and the fermentation process is easy to be infected with bacteria; It is lactic acid bacteria and yeast, the fermentation time is 6 days, and the obtained product is liquid, which is not easy to store and transport; Chinese patent CN105647770A "Method for making Rosa roxburghii fruit wine and Rosa roxburghii fruit wine" Even if the fruit wine has high VC content, the storage time is longer. But the fermentation time is too long