In order to explore the edible development of plant-derived calcium, the Sedum aizoon L. with its calcium-rich nutritional characteristics was used as the research object. Through excessive usage of organic acid for calcium binding and stabilization and the addition of galacto-oligosaccharide (GOS) as the nutritional supplement, the plant-derived calcium beverage which could be easily absorbed by the human body has been developed. The optimum technological conditions were as follows: the ratio of dry cultivar to water was 1:40 (g:mL), and after leaching at 90 ℃ for 45 min, 4.60 mg/mL excess lactic acid was added. Then, 6.45 mg/mL GOS and 150 mg/mL sucrose were added at last. The calcium lactate binding rate of the optimized product reached 92%, and the calcium concentration reached 701.48 mg/L, which was significantly higher than the calcium content in the reconstituted milk. The results indicate that Sedum aizoon L. is an excellent source of calcium, and could be used for functional food development.
DONG Yining
,
LI Yang
,
LI Yu
,
GE Lulu
,
HUANG Kaijun
,
JIA Sheng
. Development of high calcium beverage from the Sedum aizoon L.[J]. Food and Fermentation Industries, 2020
, 46(1)
: 204
-209
.
DOI: 10.13995/j.cnki.11-1802/ts.021823
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