|
In 1998, the Ministry of Agriculture introduced from Mexico \Cactus nutritional and functional ingredients the cactus in vitro anti-oxidation function, the cactus wine processing technology and cactus powder in bakery applications were studied. (1) cactus cactus skin is divided into three parts powder, slag powder and cactus juice analysis on various parts of nutrients and features. Cactus hide powder, slag powder, potassium and sodium and high potassium low sodium juice, powder and flour, slag powder, juice the content than 56.1:1,36.5:1,13.4:1; cactus hide powder, slag powder flavonoids, polysaccharides content relatively rich in flavonoid content of 2.31mg / g, respectively, 1.64mg / g, the content of polysaccharide were 256.3mg / g, 263.2mg / g; for GC-MS analysis of the volatile components of the cactus powder derived acids relative The high content of 41.99% of the area of Zhan-feng, aldehydes, alcohols each accounted for about 20%, esters, ketones accounted for 3 to 4%, followed by a small amount of amines, furans and other substances; the cactus juice SOD activity up to 213.06U/ml polysaccharide containing up to 196 mg / g, flavonoids content 0.302mg/mL, total phenols 0.699mg/mL; analyzed using high performance liquid chromatography cactus juice organic acids, cactus juice to citric acid, malic acid-based, and the contents were 1.74 g / L, 2.95g / L; oxalic acid is not detected. (2) Prussian blue method for the determination of reducing power, ferric thiocyanate method for the determination of the oxidation of linoleic acid suppression, conjugated diene law and barbituric acid method for the determination of liposome peroxidation colorimetric assay [DPPH · radical scavenging, the chemiluminescence hair Determination of superoxide anion radical [O 2 - ·] scavenging ability of the cactus antioxidant activity of different extracts Evaluation of in vitro tests. The results showed that the cactus skin powder methanol extract, the slag powder methanol extract and cactus aqueous extract of the antioxidant and free radical scavenging capacity in the above system. (3) to protect color cactus juice clarification treatment is determined by a single factor and orthogonal experiments better color retention agents cactus juice 0.03% Vc 0.01% Na 2 SO 3 , blanching time 3min, color protection 0.5h; enzymatic clarify the optimum reaction temperature 50 ° C, the reaction solution pH 4.95, the amount of enzyme added 0.14 g / L, the hydrolysis time 1.8h, the CaCl2 add the amount of 0.215 g / L measured under this condition cactus juice light transmission rate of 94.2%, a period of time no precipitate; using a good cactus juice preparation of nutrient-rich, unique flavor of 38o, 42o, 46O series of cactus wine. (4) Add the cactus powder to the bread, Taosu production of functional bakery food, the results obtained: when the cactus powder dosage of 5%, cactus bread baked from the highest nutritional and sensory scores; when add cactus powder 15% Cactus Taosu quality is better; cactus bread, the cactus Taosu flavonoids content were: 82.6μg / g, 262.8μg / g, flavonoids loss rate was 28.6%, 24.2%, respectively.
|