Research progress in perilla food
March 28, 2024
Perilla is the first batch of medicinal and edible homologous plants announced by the Ministry of Health, which is rich in α- Bioactive substances such as linolenic acid, flavonoids, phenols, pigments, etc. Suye can be used for sweating and relieving the surface; Sugan and Sudou can alleviate spleen and stomach qi stagnation, chest tightness and vomiting; Perilla frutescens is particularly effective in detoxifying fish and crabs. China began researching perilla in the early 1990s and developed products such as health functional perilla oil, perilla oil capsules, perilla leaf juice health drinks, perilla carotenoids, etc. 01
Development status of perilla nutritional food
Due to the high content of perilla α- Linoleic acid has the effect of invigorating the brain and promoting intelligence, so perilla oil has always been a hot research topic. In addition to perilla oil, researchers mainly study perilla products through the following methods: firstly, using perilla leaves as raw materials to make beverages, leaf powder, preserved fruits, etc; The second method is to use perilla seeds as raw materials, which are stir fried, peeled, and ground into perilla kernel powder. It can also be made into peeled preparations without going through the peeling process, making ready to mix powder, pastry food, and so on. 1. Development status of using perilla leaves as raw materials
Perilla Beverage: A natural beverage with certain health benefits can be made from perilla leaves as the main raw material, combined with honey, sour taste regulators, etc; It can also be used with other raw materials such as aloe vera and cactus to make composite drinks with unique flavors and nutritional and health functions. Zhang Zhijun studied the preparation method of perilla vinegar beverage. perilla leaves were mixed with water to make pulp, pectinase was added for insulation, Vitamin C and chitin were added, and high-speed shearing was used to obtain perilla juice; Mix it with vinegar, honey, and water, undergo homogenization, degassing, sterilization, and other processes to make perilla vinegar beverage. It has a good flavor, rich nutritional value, and health benefits. There is also a perilla brain strengthening beverage developed by Mao Wenyue. The industrial production method is to clean the perilla seeds and pour them into a frying machine, with a temperature of 200-250 ℃ and a time of 5-10 minutes. After air drying to room temperature, remove the seed coat and soak the kernels in water (2-4 times water) for 1-2 hours, then grind with a colloid mill. Add other ingredients and fill to serve. Fully utilizing the perilla seeds α- The health benefits of linolenic acid. Perilla Milk Beverage: The Perilla Leaf Milk Beverage researched by Lv Changxin is made by adding 30% milk, 30% perilla leaf juice, 5% sucrose, and 2% honey. After homogenization and sterilization, it is made by adding composite stabilizers and emulsifiers. In order to reduce the limitation of using fresh and tender perilla leaves as raw materials and products mainly in liquid form, Yangchunmei studied perilla nutritional chewable tablets made from salted perilla leaves suitable for long-term storage, vitamin C as a sour taste agent, and low-energy sweeteners as auxiliary materials, enriching the chewable tablet market. Perilla Wine: Ren Wenbin made perilla plum wine from red perilla leaves, green plums, and sugar. It has a delicious sour taste, plum and perilla fragrance, and has the effects of calming the mind, sweating, diuresis, stomach health, and promoting digestion. In addition, he developed perilla Hami melon wine using dried perilla leaves. The finished perilla Hami melon wine has a deep red color, a clear and transparent appearance, a unique flavor, and stable quality. Xu Haizhen studied the preparation of perilla, goji berries, and rice wine, which has a rich aroma and a mellow, sweet, and refreshing taste. 2. Products made from perilla seeds as raw materials
Zhang Chuanzhi conducted research on perilla seeds by removing oil, ultrafine grinding, and extrusion modification to produce high-quality perilla powder. Through optimized blending, the powder properties were not significantly affected when the addition amount of perilla meal powder was 5%. The perilla bread made from fine bread flour with perilla flavor enhances the nutritional and health benefits of the bread, while also possessing the unique fragrance of perilla seeds. Pan Yan uses low gluten flour as the main raw material, and adds auxiliary materials such as Polygonum multiflorum, perilla meal, licorice, white sugar, bread improver, butter, etc. to produce Polygonum multiflorum and perilla meal bread. Perilla sauce, perilla soy sauce, and various seasonings with perilla have also been the main research achievements in recent years. Shan Zhenghong studied various modified perilla oil pulp jams and their preparation methods. Firstly, different types of flower juice and jams were extracted and mixed with perilla oil pulp, which were then subjected to ultrasonic treatment. Ultrasound has the function of extracting plant fragrance, making the mixing of various components more uniform. These inventions have improved the traditional process of perilla oil meal, fully leveraging the aromatic characteristics of perilla oil meal. Not only does it have a unique flavor, but it also has certain health benefits. 02
Research status of perilla as a food additive
Perilla extract has a broad antibacterial spectrum and can effectively inhibit common bacteria, molds, and yeast in food. As a natural preservative, it can be used for food preservation. Extracting perilla essential oil from perilla leaves can also effectively inhibit bacterial growth. Perilla, as a preservative, has the characteristics of low dosage and high safety. There has been a practice in China where Perilla leaves are placed in kimchi jars to inhibit the growth of white film. Gao Jianhua applied Perilla aldehyde in meat preservation and found that it can effectively reduce the growth of microorganisms, with good results. It can replace chemically synthesized preservatives in the food industry. 03
Research status of perilla used in health food
Perilla seed oil is a recommended edible oil for patients with hypertension. It can be added to children's food to prevent the occurrence of asthma and other diseases. It is compounded with Rhodiola root powder to form capsules, which have the effects of lowering blood pressure, lowering blood lipids, resisting hypoxia, anti fatigue, regulating the human immune system, and delaying aging. The medicine has warm properties, good effects, and low side effects. Perilla essential oil has the effect of delaying aging and is known as "liquid gold". It has been prepared into capsules for the production of health products. 04
Conclusion
Researchers have made full use of various active ingredients such as pigments, terpenoids, phenols, fatty acids, and flavonoids contained in perilla to develop a variety of nutritious foods. The perilla series of products is worth conducting in-depth research.
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2024-02-26
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