CN106071622B - Clear honeysuckle solid beverage and preparation method thereof - Google Patents
Clear honeysuckle solid beverage and preparation method thereof Download PDFInfo
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- CN106071622B CN106071622B CN201610424397.6A CN201610424397A CN106071622B CN 106071622 B CN106071622 B CN 106071622B CN 201610424397 A CN201610424397 A CN 201610424397A CN 106071622 B CN106071622 B CN 106071622B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000205585 Aquilegia canadensis Species 0.000 title claims abstract 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 50
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- KRZBCHWVBQOTNZ-DLDRDHNVSA-N isochlorogenic acid Natural products O[C@@H]1[C@H](C[C@@](O)(C[C@H]1OC(=O)C=Cc2ccc(O)c(O)c2)C(=O)O)OC(=O)C=Cc3ccc(O)c(O)c3 KRZBCHWVBQOTNZ-DLDRDHNVSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a clear honeysuckle solid beverage and a preparation method thereof, wherein the honeysuckle extraction process is screened by taking the content of chlorogenic acid and the content of soluble solids as main indexes, and finally the ethanol warm immersion and microwave extraction are determined as the best extraction process, so that the content of chlorogenic acid and soluble solids is improved to the maximum extent. Removing ethanol solvent from the obtained extract, adding water for redissolving, centrifuging, ultrafiltering to remove water-insoluble components to the maximum limit, adding adjuvants such as maltodextrin, citric acid, white sugar, etc., and spray drying to obtain flos Lonicerae solid beverage. After the solid beverage is brewed, a light yellow clear beverage which is glossy, uniform in solution, free of precipitate and fragrant and overflowing is obtained.
Description
Technical Field
The invention relates to a clear honeysuckle solid beverage and a preparation method thereof, belonging to the field of food processing.
Background
Honeysuckle flower, also known as honeysuckle flower, etc., is the dried bud or flower with initial bloom of Lonicera japonica Thunb. Sweet in taste, slightly cold in nature, entering lung, heart and stomach meridians; clearing away heat and toxic materials, and cooling and dispelling pathogenic wind-heat; can be used for treating carbuncle, furuncle, pharyngitis, erysipelas, toxic heat, dysentery, wind-heat type common cold, epidemic febrile disease, and fever. The honeysuckle is a common clinical traditional Chinese medicine, and modern medical research proves that the honeysuckle has the effects of resisting pathogenic microorganisms, diminishing inflammation, relieving fever, protecting liver, benefiting gallbladder, regulating immunity, reducing blood pressure and blood fat and the like. The honeysuckle is listed as one of the homologous medical and edible catalogue articles in the 'notice on further standardizing the health food raw material management' issued by the national ministry of health, not only can be clinically used, but also can be developed into safe and effective functional food for health care of consumers.
At present, most of the traditional honeysuckle edible methods are to directly soak dried flowers in water for drinking, and the honeysuckle is prepared into a liquid beverage or is combined with other medicinal and edible medicinal materials such as medlar to prepare a functional beverage and the like in the prior art, but the honeysuckle beverage has the defects of inconvenient carrying, poor taste, weakened fragrance of the honeysuckle itself or covered by other components and the like, and is not popularized and accepted by consumers.
Modern Chinese medicinal chemistry researches find that the main medicinal effective components of the honeysuckle are chlorogenic acid and isochlorogenic acid. Chlorogenic acid is depside formed by condensing caffeic acid and quinic acid, has the functions of resisting bacteria, increasing leukocyte, resisting tumor and eliminating free radical, is easy to dissolve in water, alcohol solution and acetone, has three unstable parts of ester bond, unsaturated double bond and polyphenol in its molecular structure, and is easy to decompose or denature when it is heated at high temperature, strong light or for a long time. The commonly used honeysuckle extraction methods at present comprise water decoction, alcohol reflux extraction, ultrasonic extraction, microwave extraction, supercritical extraction and the like, but the methods have the defects of low chlorogenic acid content, low soluble solid content obtained by extraction or high production cost in different degrees.
The honeysuckle solid beverage is obtained by screening and selecting an extraction process, namely extracting the honeysuckle by combining an ethanol warm-immersion method with a low-temperature microwave extraction method, performing ultrafiltration on the obtained extract, mixing the extract with proper auxiliary materials, and performing spray drying, and the solid beverage is redissolved to obtain a clear beverage with good taste and color.
Disclosure of Invention
The invention provides a clear honeysuckle solid beverage and a preparation method thereof.
In order to achieve the above purpose, in one aspect, the invention provides a preparation method of a clear honeysuckle solid beverage, which specifically comprises the following steps:
(1) selecting flos Lonicerae, removing impurities, cleaning, oven drying at 40-50 deg.C, weighing, pulverizing, and sieving with 40-60 mesh sieve;
(2) adding 50-80% ethanol solution into flos Lonicerae powder at a material-liquid ratio of 1: 20-1: 35, slowly heating to 45-60 deg.C, soaking for 1-2 hr, cooling to room temperature, cooling to 0-5 deg.C in ice water bath, microwave extracting with extraction power of 200-;
(3) concentrating the supernatant obtained in step (2) at 30-40 deg.C under reduced pressure until ethanol is completely removed to obtain concentrate;
(4) dissolving the concentrate obtained in the step (3) in drinking water, stirring the solution to be complete, centrifuging the obtained solution for 10 to 15 minutes at 3000-3500r/min, and taking supernatant;
(5) ultrafiltering the supernatant obtained in the step (4) by an ultrafiltration membrane with the aperture of 0.005-0.01 μm to obtain a clear solution;
(6) and (3) adding 55-60% of maltodextrin, 0.3-0.5% of citric acid and 9-12% of white granulated sugar into the clear solution obtained in the step (5), uniformly stirring, and performing spray drying to obtain the honeysuckle solid beverage.
In a preferred embodiment of the present invention, the drying temperature in step (1) is 50 ℃, and after pulverization, the powder is passed through a 50-mesh sieve.
In a preferred embodiment of the invention, the ethanol solution in the step (2) has a concentration of 60-70%, a feed-liquid ratio of 1: 25, a warm immersion temperature of 55 ℃ and a warm immersion time of 1.5 hours.
In a preferred embodiment of the present invention, the microwave extraction power in step (2) is 300W and the time is 4 min.
In a preferred embodiment of the present invention, the ultrafiltration membrane in step (5) has a pore size of 0.008 μm.
In a preferred embodiment of the invention, 55% of maltodextrin, 0.4% of citric acid and 11% of white granulated sugar are added in step (6).
In another aspect, the invention provides a honeysuckle solid beverage prepared by the preparation method.
The invention screens the extraction process of the honeysuckle by taking the content of chlorogenic acid and the content of soluble solids in the obtained extract as main indexes, and finally obtains an optimized extraction process, namely ethanol warm immersion and microwave extraction, thereby improving the content of chlorogenic acid and soluble solids to the maximum extent. Removing ethanol solvent from the obtained extract, adding water for redissolving, centrifuging, ultrafiltering to remove water-insoluble components to the maximum limit, adding adjuvants such as maltodextrin, citric acid, white sugar, etc., and spray drying to obtain flos Lonicerae solid beverage. After the solid beverage is brewed, a light yellow clear beverage which is glossy, uniform in solution, free of precipitate and fragrant and overflowing is obtained.
Detailed Description
The technical means of the present invention will be described in further detail by the following embodiments. It should be noted that the following description is only an illustration of the claimed technical solutions, and does not limit these technical solutions in any way. The scope of the present invention is defined by the appended claims.
Example 1:
a preparation method of a clear honeysuckle solid beverage specifically comprises the following steps:
(1) selecting flos Lonicerae, removing impurities, cleaning, oven drying at 50 deg.C, weighing, pulverizing, and sieving with 50 mesh sieve;
(2) adding 70% ethanol solution into flos Lonicerae powder at a material-liquid ratio of 1: 25, slowly heating to 55 deg.C, soaking for 1.5 hr, cooling to room temperature, cooling to 0 deg.C in ice water bath, microwave extracting at extraction power of 300W for 4min, standing for 2 hr, filtering to obtain filtrate, centrifuging the filtrate at 3500r/min for 10 min, and collecting supernatant;
(3) concentrating the supernatant obtained in step (2) at 37 deg.C under reduced pressure until ethanol is completely removed to obtain concentrate;
(4) dissolving the concentrate obtained in the step (3) in drinking water, stirring to obtain a complete solution, centrifuging the obtained solution at 3500r/min for 10 minutes, and taking a supernatant;
(5) performing ultrafiltration on the supernatant obtained in the step (4) by an ultrafiltration membrane with the aperture of 0.008 mu m to obtain a clear solution;
(6) and (5) adding 55% of maltodextrin, 0.4% of citric acid and 11% of white granulated sugar into the clear solution obtained in the step (5), uniformly stirring, and performing spray drying to obtain the honeysuckle solid beverage.
Example 2:
a preparation method of a clear honeysuckle solid beverage specifically comprises the following steps:
(1) selecting flos Lonicerae, removing impurities, cleaning, oven drying at 45 deg.C, weighing, pulverizing, and sieving with 60 mesh sieve;
(2) adding 60% ethanol solution into flos Lonicerae powder at a material-liquid ratio of 1: 30, slowly heating to 50 deg.C, soaking for 2 hr, cooling to room temperature, cooling to 1 deg.C in ice water bath, performing microwave extraction with extraction power of 400W for 3min, standing for 2 hr, filtering to obtain filtrate, centrifuging the filtrate at 3500r/min for 10 min, and collecting supernatant;
(3) concentrating the supernatant obtained in step (2) at 40 deg.C under reduced pressure until ethanol is completely removed to obtain concentrate;
(4) dissolving the concentrate obtained in the step (3) in drinking water, stirring to obtain a complete solution, centrifuging the obtained solution at 3500r/min for 12 minutes, and taking a supernatant;
(5) carrying out ultrafiltration on the supernatant obtained in the step (4) by an ultrafiltration membrane with the aperture of 0.005 mu m to obtain a clear solution;
(6) and (5) adding 58% of maltodextrin, 0.5% of citric acid and 10% of white granulated sugar into the clear solution obtained in the step (5), uniformly stirring, and performing spray drying to obtain the honeysuckle solid beverage.
Example 3:
a preparation method of a clear honeysuckle solid beverage specifically comprises the following steps:
(1) selecting flos Lonicerae, removing impurities, cleaning, oven drying at 50 deg.C, weighing, pulverizing, and sieving with 40 mesh sieve;
(2) adding 55% ethanol solution into flos Lonicerae powder at a material-liquid ratio of 1: 35, slowly heating to 60 deg.C, soaking for 1 hr, cooling to room temperature, cooling to 0 deg.C in ice water bath, microwave extracting at extraction power of 200W for 5min, standing for 2 hr, filtering to obtain filtrate, centrifuging the filtrate at 3500r/min for 10 min, and collecting supernatant;
(3) concentrating the supernatant obtained in step (2) at 36 deg.C under reduced pressure until ethanol is completely removed to obtain concentrate;
(4) dissolving the concentrate obtained in the step (3) in drinking water, stirring to obtain a complete solution, centrifuging the obtained solution at 3500r/min for 12 minutes, and taking a supernatant;
(5) performing ultrafiltration on the supernatant obtained in the step (4) by an ultrafiltration membrane with the aperture of 0.01 mu m to obtain a clear solution;
(6) and (5) adding 60% of maltodextrin, 0.3% of citric acid and 12% of white granulated sugar into the clear solution obtained in the step (5), uniformly stirring, and performing spray drying to obtain the honeysuckle solid beverage.
Experimental example 1 honeysuckle extraction Process screening
Taking the same weight of honeysuckle, extracting by different methods, wherein the used methods respectively comprise a water decoction method (decocting for 30 minutes after water boils), an ethanol warm-immersion method (55 ℃, 1.5 hours), a water decoction method and ultrasonic extraction, a water decoction method and microwave extraction, an ethanol warm-immersion method and ultrasonic extraction, an ethanol warm-immersion method and microwave extraction, and determining the content of chlorogenic acid and soluble solids in the obtained extract.
TABLE 1 influence of different extraction methods on chlorogenic acid and soluble solids content
| Extraction method | Ratio of material to liquid | Chlorogenic acid content (%) | Soluble solid content (%) |
| Water decoction method | 1∶25 | 2.27 | 1.8 |
| Warm ethanol leaching method | 1∶25 | 2.45 | 1.7 |
| Water decoction method + ultrasonic extraction | 1∶25 | 2.63 | 2.0 |
| Water decoction method and microwave extraction | 1∶25 | 2.71 | 2.2 |
| Ethanol warm-soaking method and ultrasonic extraction | 1∶25 | 2.54 | 1.9 |
| Ethanol warm-soaking method and microwave extraction | 1∶25 | 2.97 | 2.1 |
The contents of chlorogenic acid and soluble solid in the extracts obtained by the extraction methods are compared, wherein the contents of chlorogenic acid and soluble solid obtained by the ethanol warm-leaching method and the microwave extraction method are relatively high, so the ethanol warm-leaching method and the microwave extraction method are selected as the optimal extraction process.
Test example 2 reconstitution of solid beverage obtained in each example
10g of the solid beverage prepared in examples 1 to 3 was reconstituted in 70 ℃ drinking water to the same volume, and the color, flavor, precipitation and the like were observed to determine the chlorogenic acid content.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and decorations can be made without departing from the raw material of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (1)
1. The clear honeysuckle solid beverage is characterized in that the preparation method of the solid beverage comprises the following steps:
(1) selecting flos Lonicerae, removing impurities, cleaning, oven drying at 50 deg.C, weighing, pulverizing, and sieving with 50 mesh sieve;
(2) adding 70% ethanol solution into flos Lonicerae powder at a material-liquid ratio of 1: 25, slowly heating to 55 deg.C, soaking for 1.5 hr, cooling to room temperature, cooling to 0 deg.C in ice water bath, microwave extracting at extraction power of 300W for 4min, standing for 2 hr, filtering to obtain filtrate, centrifuging the filtrate at 3500r/min for 10 min, and collecting supernatant;
(3) concentrating the supernatant obtained in step (2) at 37 deg.C under reduced pressure until ethanol is completely removed to obtain concentrate;
(4) dissolving the concentrate obtained in the step (3) in drinking water, stirring to obtain a complete solution, centrifuging the obtained solution at 3500r/min for 10 minutes, and taking a supernatant;
(5) performing ultrafiltration on the supernatant obtained in the step (4) by an ultrafiltration membrane with the aperture of 0.008 mu m to obtain a clear solution;
(6) and (5) adding 55% of maltodextrin, 0.4% of citric acid and 11% of white granulated sugar into the clear solution obtained in the step (5), uniformly stirring, and performing spray drying to obtain the clear honeysuckle solid beverage.
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| CN108432921A (en) * | 2018-04-03 | 2018-08-24 | 山西中医药大学 | A kind of Folium Forsythia solid tea beverage and preparation method thereof |
| CN108450729A (en) * | 2018-04-10 | 2018-08-28 | 中南林业科技大学 | A kind of gold ginseng fruit solid beverage and preparation method thereof |
| CN108684990A (en) * | 2018-05-21 | 2018-10-23 | 遵义市郎笑笑食品有限责任公司 | A kind of honeysuckle beverage plant-scale equipment |
| CN108771066A (en) * | 2018-05-21 | 2018-11-09 | 遵义市郎笑笑食品有限责任公司 | A kind of honeysuckle beverage processing technology |
| CN109757641A (en) * | 2019-03-20 | 2019-05-17 | 战铁楠 | A kind of ginseng small-molecular peptides beverage and preparation method thereof |
| CN113219142A (en) * | 2021-05-21 | 2021-08-06 | 广州南沙资讯科技园有限公司博士后科研工作站 | Membrane integration process evaluation method based on index component detection of traditional Chinese medicine extracting solution |
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| CN104788314A (en) * | 2015-04-03 | 2015-07-22 | 广西大学 | Method for extracting chlorogenic acid from honeysuckle flowers |
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