CN107212215A - A kind of ginkgo sophora flower composite beverage and preparation method thereof - Google Patents
A kind of ginkgo sophora flower composite beverage and preparation method thereof Download PDFInfo
- Publication number
- CN107212215A CN107212215A CN201710329874.5A CN201710329874A CN107212215A CN 107212215 A CN107212215 A CN 107212215A CN 201710329874 A CN201710329874 A CN 201710329874A CN 107212215 A CN107212215 A CN 107212215A
- Authority
- CN
- China
- Prior art keywords
- ginkgo
- leaching liquor
- sophora flower
- extraction
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000219784 Sophora Species 0.000 title claims abstract description 55
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 45
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 44
- 241000218628 Ginkgo Species 0.000 title claims abstract description 44
- 235000013361 beverage Nutrition 0.000 title claims abstract description 36
- 239000002131 composite material Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000002386 leaching Methods 0.000 claims abstract description 61
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 108010011485 Aspartame Proteins 0.000 claims abstract description 15
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 15
- 239000000605 aspartame Substances 0.000 claims abstract description 15
- 229960003438 aspartame Drugs 0.000 claims abstract description 15
- 235000010357 aspartame Nutrition 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims description 46
- 239000007788 liquid Substances 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000012153 distilled water Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 18
- 239000000284 extract Substances 0.000 claims description 12
- 238000000967 suction filtration Methods 0.000 claims description 11
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 claims description 7
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 11
- -1 hydroxyl radical free radical Chemical class 0.000 abstract description 8
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 abstract description 7
- 150000003254 radicals Chemical class 0.000 abstract description 7
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 4
- 230000002401 inhibitory effect Effects 0.000 abstract description 4
- 239000000243 solution Substances 0.000 description 30
- 238000012360 testing method Methods 0.000 description 23
- 238000002835 absorbance Methods 0.000 description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 14
- 229930003944 flavone Natural products 0.000 description 14
- 235000011949 flavones Nutrition 0.000 description 14
- 150000002213 flavones Chemical class 0.000 description 13
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 7
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- 229930003935 flavonoid Natural products 0.000 description 7
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- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 7
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- 238000001604 Rao's score test Methods 0.000 description 3
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- DGEZNRSVGBDHLK-UHFFFAOYSA-N [1,10]phenanthroline Chemical compound C1=CN=C2C3=NC=CC=C3C=CC2=C1 DGEZNRSVGBDHLK-UHFFFAOYSA-N 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
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- 238000004448 titration Methods 0.000 description 3
- 229940119157 Hydroxy radical scavenger Drugs 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 150000002083 enediols Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- CEQFOVLGLXCDCX-WUKNDPDISA-N methyl red Chemical compound C1=CC(N(C)C)=CC=C1\N=N\C1=CC=CC=C1C(O)=O CEQFOVLGLXCDCX-WUKNDPDISA-N 0.000 description 2
- 239000008363 phosphate buffer Substances 0.000 description 2
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- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical class OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 description 1
- JFTUSFFYSRNFBA-UHFFFAOYSA-N 3-amino-5-nitrosalicylic acid Chemical compound NC1=CC([N+]([O-])=O)=CC(C(O)=O)=C1O JFTUSFFYSRNFBA-UHFFFAOYSA-N 0.000 description 1
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 1
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- WKBOTKDWSSQWDR-UHFFFAOYSA-N Bromine atom Chemical compound [Br] WKBOTKDWSSQWDR-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 208000012902 Nervous system disease Diseases 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 244000046101 Sophora japonica Species 0.000 description 1
- 235000010586 Sophora japonica Nutrition 0.000 description 1
- 240000006688 Telosma cordata Species 0.000 description 1
- 235000017352 Telosma cordata Nutrition 0.000 description 1
- GUGOEEXESWIERI-UHFFFAOYSA-N Terfenadine Chemical compound C1=CC(C(C)(C)C)=CC=C1C(O)CCCN1CCC(C(O)(C=2C=CC=CC=2)C=2C=CC=CC=2)CC1 GUGOEEXESWIERI-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001387 anti-histamine Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 210000004369 blood Anatomy 0.000 description 1
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- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Substances BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 description 1
- 229910052794 bromium Inorganic materials 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
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- 150000002016 disaccharides Chemical class 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- CXKWCBBOMKCUKX-UHFFFAOYSA-M methylene blue Chemical compound [Cl-].C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 CXKWCBBOMKCUKX-UHFFFAOYSA-M 0.000 description 1
- 229960000907 methylthioninium chloride Drugs 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical class [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004451 qualitative analysis Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 229910052895 riebeckite Inorganic materials 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 150000008130 triterpenoid saponins Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 discloses a kind of ginkgo sophora flower composite beverage and preparation method thereof, concrete composition is according to mass fraction：50~80 parts of sophora flower leaching liquor, 70~100 parts of ginkgo leaching liquor, 2~4 parts of Aspartame, 0.8~1.2 part of citric acid.By A, prepare sophora flower leaching liquor；B, preparation ginkgo leaching liquor；C, sophora flower leaching liquor, ginkgo leaching liquor, Aspartame and citric acid mixed into 20~40min in proportion, after the completion of composite beverage is made.The present invention has the effect of releiving to the cardiovascular and cerebrovascular of human body, while having higher TBA inhibiting rates, hydroxyl radical free radical clearance rate and removing free radical dpph clearance rates；It meets low energy standard in addition.
Description
Technical field
The present invention relates to a kind of composite beverage and preparation method thereof, specifically a kind of ginkgo sophora flower composite beverage and its preparation
Method.
Background technology
Common beverage is usually, in order to supplement the moisture of human body needs, in addition, typically also to have its unique wind
Taste, some are natural mouthfeels, and what is had is then to form gratifying taste by later stage seasoning.But, due to people's life
The raising of level, people, for the requirement more and more higher of beverage, are merely not only to meet the demand in mouthfeel, start to focus on protecting
Health-care function, starts the various drinks for healthy beverage (Healthy Beverage) or the health drink risen, has opened at present
Begin with regulation the health even effect of prevention human body diseases.Therefore healthy beverage or health drink it is non-be subjected to masses
Welcome, but healthy beverage on the market at present, it is high-energy beverage, is unfavorable for obese people and eats；How can make
Beverage is under low energy standard, while with health role and preferable mouthfeel, is the direction of beverage industry development.
The content of the invention
In view of the above-mentioned problems of the prior art, the present invention provides a kind of ginkgo sophora flower composite beverage and its preparation side
Method, has releiving effect to the cardiovascular and cerebrovascular of human body, while having higher TBA inhibiting rates, hydroxyl radical free radical clearance rate and clearly
Except free radical dpph clearance rates；It meets low energy standard in addition.
To achieve these goals, the technical solution adopted by the present invention is：A kind of ginkgo sophora flower composite beverage, concrete composition
According to mass fraction：50~80 parts of sophora flower leaching liquor, 70~100 parts of ginkgo leaching liquor, 2~4 parts of Aspartame, citric acid
0.8~1.2 part.
It is preferred that, 75 parts of the sophora flower leaching liquor, 100 parts of ginkgo leaching liquor, 3 parts of Aspartame, 1 part of citric acid.
A kind of preparation method of ginkgo sophora flower composite beverage, this method is concretely comprised the following steps：
A, prepare sophora flower leaching liquor：It is 1 Pagodatree Flower to be added solid-liquid ratio is made into distilled water:15~35 stoste, so
It is placed in afterwards under 75~95 DEG C of extraction temperature after the completion of 2.5~4h of extraction time in water-bath, extraction and cools down suction filtration；
B, preparation ginkgo leaching liquor：It is 1 ginkgo powder to be added solid-liquid ratio is made into distilled water:25~45 stoste, so
2~3h of extraction in water-bath is placed at a temperature of 65~85 DEG C afterwards, suction filtration is cooled down after the completion of extraction；
C, sophora flower leaching liquor, ginkgo leaching liquor, Aspartame and citric acid mixed into 20~40min in proportion, after the completion of
Composite beverage is made.
It is preferred that, the solid-liquid ratio of the sophora flower leaching liquor is 1:35, extraction temperature is 85 DEG C, extraction time 3.5h.
It is preferred that, the solid-liquid ratio of the ginkgo leaching liquor is 1:35, extraction temperature is 70 DEG C, extraction time 3.5h.
Compared with prior art, the present invention is combined using sophora flower leaching liquor, ginkgo leaching liquor, Aspartame and citric acid
Mode, have by preparing the medicinal ingredient in sophora flower leaching liquor and ginkgo leaching liquor, ginkgo leaf under the conditions of specific more than 150
Clock, these medicinal ingredients not only have the treatment heart, cerebrovascular arteries hardening, improve microcirculation, reduction serum cholesterol, softening
Blood vessel etc. is acted on, and also has removing human free radical, plays a part of anti-aging.Medicinal ingredient mainly has reed in sophora flower
The composition such as fourth and triterpenoid saponin, with strengthen the wilful effect of capillary, prevent coronary sclerosis, reduce blood pressure blood fat
Deng effect.Therefore ginkgo biloba p.e can effectively treat cardiovascular and cerebrovascular disease, the nervous system disease etc..Flavonoids and terpene
Alkene lactone compound is used as the main component in ginkgo leaf.Flavones therein is in anti-inflammatory, anti-cyclic adenosine monophosphate ethyl ester enzyme activity
The many aspects such as property, anti-histamine activity are effective.The substantial amounts of rutin of same content, equally has with ginkgo leaf in other sophora flower
Huge pharmacological action.Therefore the present invention has the effect of releiving to the cardiovascular and cerebrovascular of human body, while having higher TBA to suppress
Rate, hydroxyl radical free radical clearance rate and removing free radical dpph clearance rates；It meets low energy standard in addition.
Brief description of the drawings
Fig. 1 is the change curve between the extraction time of sophora flower leaching liquor in the present invention and extracting flavonoids rate；
Fig. 2 is the change curve between the extraction temperature of sophora flower leaching liquor in the present invention and extracting flavonoids rate；
Fig. 3 is the change curve between the solid-liquid ratio of sophora flower leaching liquor in the present invention and extracting flavonoids rate.
Embodiment
The invention will be further described below.
A kind of ginkgo sophora flower composite beverage, concrete composition is according to mass fraction：50~80 parts of sophora flower leaching liquor, ginkgo extraction
70~100 parts of liquid, 2~4 parts of Aspartame, 0.8~1.2 part of citric acid.
It is preferred that, 75 parts of the sophora flower leaching liquor, 100 parts of ginkgo leaching liquor, 3 parts of Aspartame, 1 part of citric acid.This is
The optimal embodiment of mouthfeel.
A kind of preparation method of ginkgo sophora flower composite beverage, this method is concretely comprised the following steps：
A, prepare sophora flower leaching liquor：It is 1 Pagodatree Flower to be added solid-liquid ratio is made into distilled water:15~35 stoste, so
It is placed in afterwards under 75~95 DEG C of extraction temperature after the completion of 2.5~4h of extraction time in water-bath, extraction and cools down suction filtration；
B, preparation ginkgo leaching liquor：It is 1 ginkgo powder to be added solid-liquid ratio is made into distilled water:25~45 stoste, so
2~3h of extraction in water-bath is placed at a temperature of 65~85 DEG C afterwards, suction filtration is cooled down after the completion of extraction；
C, sophora flower leaching liquor, ginkgo leaching liquor, Aspartame and citric acid mixed into 20~40min in proportion, after the completion of
Composite beverage is made.
It is preferred that, the solid-liquid ratio of the sophora flower leaching liquor is 1:35, extraction temperature is 85 DEG C, extraction time 3.5h.This is
The most preferred embodiment of sophora flower leaching liquor.Specific experiment is：
First, influence of the extraction time to sophora flower leaching liquor flavones content
Appropriate Pagodatree Flower is weighed, it is 1 to add distilled water and be made into solid-liquid ratio:30 stoste, under the conditions of 70 DEG C, respectively
1h, 1.5h, 2h, 2.5h, 3h, 3.5h are extracted, is placed in water-bath and extracts, suction filtration is cooled down after the completion of extraction.Accurately weigh again
In individual sample 5ml, the test tube for moving into 10mL, the blank group of reference then uses 5mL distilled water, then operates imitation standard bent
The process of line, using its absorbance of metric measurement, the obtained value on absorbance correspondence standard curve calculates flavones
Content.As a result it is as follows：
The extraction time of table 1 is to leaching liquor image data
Explanation:Volume：This volume is resulting solution volume after suction filtration machine suction filtration
Quality：This quality is the quality for weighing Pagodatree Flower at the beginning
From Fig. 1 and table 1, in the case of the other conditions identical under, 0.5h-2h influences are little, since 2h, Chinese scholartree
Flavones content has the trend substantially risen in flower extract solution, until extracting flavonoids rate reaches highest during 3h, now recovery rate is
The high 3.2mg/g of recovery rate when 12.4mg/g is than minimum point 0.5h.Extraction time reaches after 3h that the extension of time is imitated to extraction
Fruit very little even declines, therefore overlong time may destroy the flavones in leaching liquor, in order to save time and the energy, extraction
Time, Best Times is between 2h-3h no more than 3h.
2nd, influence of the extraction temperature to sophora flower leaching liquor flavones content
Appropriate Pagodatree Flower is weighed, it is 1 to add distilled water and be made into solid-liquid ratio:35 stoste, at 45 DEG C, 55 DEG C, 65 DEG C,
2h is extracted respectively at 75 DEG C, 85 DEG C, 95 DEG C.It is placed in water-bath and extracts, suction filtration is cooled down after the completion of extraction.Accurately weigh again individual
In sample 5ml, the test tube for moving into 10mL, the blank group of reference then uses 5mL distilled water, and standard curve is imitated in then operation
Process, using its absorbance of metric measurement, the obtained value on absorbance correspondence standard curve calculates flavones
Content.As a result it is as follows：
Image data of the extraction temperature of table 2 to leaching liquor
From Fig. 2 and table 2, in the case of other conditions identical, temperature influence is little at 45 DEG C -55 DEG C, 55 DEG C it
Afterwards, flavones content is increasing in sophora flower extract solution, and at 85 DEG C, extraction rate reached is to highest 12.7mg/g, during than minimum 45 DEG C
Recovery rate high 6.6mg/g, temperature rise recovery rates almost do not change after 85 DEG C.This is due to the rise of temperature, is accelerated
The reason of molecule diffusivity, but the structure of flavone compound active ingredient is vulnerable to destruction under the high temperature conditions, activity into
Divide reduction.Therefore, in actual production process, it is 85 DEG C to choose leaching liquor temperature optimum, no more than 90 DEG C.
3rd, influence of the solid-liquid ratio to sophora flower leaching liquor flavones content
The Pagodatree Flower of different quality is weighed, distilled water is added under the conditions of 65 DEG C, is made into 1:15,1:25,1:35,1:
45,1:55,1:65,1:75,1:85 solid-liquid ratio extracts 2h respectively.It is placed in water-bath and extracts, cooling is taken out after the completion of extraction
Filter.Accurately weigh again in a sample 5ml, the test tube for moving into 10mL, the blank group of reference then uses 5mL distilled water, then
The process of standard curve is imitated in operation, using its absorbance of metric measurement, on obtained absorbance correspondence standard curve
Value calculate the content of flavones.As a result it is as follows：
Image data of the solid-liquid ratio of table 3 to leaching liquor
From Fig. 3 and table 3, in the case of phase other conditions identical, 1:85-1:45 stage solid-liquid ratios are extracted to sophora flower
Liquid influence is little, until 1:Occur Inflexion extracting rate when 35 and reach 9.3mg/g, than minimum 1:Recovery rate when 75 is high
2.9mg/g, hereafter extracting flavonoids rate is relatively gentle, it can thus be appreciated that 1:Sophora flower may be because can not completely contact after 15 solid-liquid ratios
Moisture, therefore extract incomplete, therefore the optimal solid-liquid ratio of sophora flower leaching liquor is 1:35 or so.
4th, the orthogonal experiment of sophora flower leaching liquor：
In order to determine the optimum extraction condition of sophora flower extract solution, three temperature factor respectively A are taken165 DEG C, A275 DEG C,
A385 DEG C, take three time factor B12.5h, B23h, B33.5h, takes three solid-liquid ratio factor respectively C11：25, C21：35,
C31：45, by orthogonal test, utilize table L9(34), draw following result：
The sophora flower optimum extraction condition orthogonal arrage of table 4
Orthogonal experiment results show：The order for influenceing extracting flavonoids rate in sophora flower extract solution is C ﹥ B ﹥ A, i.e., solid-liquid ratio is to Huang
The influence of ketone recovery rate is maximum, next to that extraction time, influence minimum is Extracting temperature.Optimum extraction condition is A3B3C2I.e.
Extraction time is 3.5h, and Extracting temperature is 85 DEG C, and solid-to-liquid ratio is 1:35.
It is preferred that, the solid-liquid ratio of the ginkgo leaching liquor is 1:35, extraction temperature is 70 DEG C, extraction time 3.5h.This is
The most preferred embodiment of ginkgo leaching liquor.Specific experiment process is identical with the process and method of above-mentioned sophora flower leaching liquor.
The beneficial effect of this composite beverage is proved：
1st, the flavones content of composite beverage：
Using spectrophotometry
Determine the absorbance in wavelength of the material under special wavelength or in particular range, referred to as spectrophotometric
Method, then carries out qualitative and quantitative analysis to the material again.Spectrophotometer can produce the light of multiple wavelength using one
Source, by serial light-dividing device, so as to produce the light source of specific wavelength, the sample of test has some light after being passed through by light
Line can be absorbed, and now calculate the absorbance of sample, may thereby determine that the concentration of sample, and now the concentration of sample is inhaled with it
Luminosity is proportional.
Finished product is determined according to the above method, according to flavones standard curve (as shown in Figure 1), inquiry gained formula, absorbance
For A=0.036, correspondence gained C=0.172mg/mL, as 17.2mg containing flavones in 100mL finished products.
2nd, the polyoses content of composite beverage：
1st, total sugar content is determined using sulfuric acid-phynol method.
Principle：The concentrated sulfuric acid acts on sugar, and sugar dehydration generation alditol or hydroxymethylfurfural can be red with one kind synthesized by phenol
Yellow substance, in the range of 10-100mg, sugared content and its shade are proportional, and have under 490nm wavelength
Maximum absorption band.
Method：Accurate pipette samples solution 1mL is placed in 100mL volumetric flasks, is diluted with water and constant volume, accurate to draw
1.0mL solution into 10mL volumetric flasks, add distilled water 1.0mL, while add 5% phenol solution 1mL, shaken several times it
After make it uniform, the 5mL concentrated sulfuric acid is added at once, rock again it is uniform after be positioned in 40 DEG C of water-bath and extract 10min,
Taken out from water-bath, place desktop cooling 10min, while make blank group of 2mL distilled water, plus reagent ibid, with point
Light photometer is adjusted to 490nm, determines its absorbance[15]。
Aforesaid operations step is repeated twice as parallel test, and total reducing sugar, which is calculated, sees formula (1).
C in formula-- is to look into mark song value
VT--is sample liquid cumulative volume
WF--is sample quality
Glucose standard curve equation is：Y=0.0513x-0.0087, in concentration of glucose 2.5ug/mL-20ug/mL
It is linear related, coefficient R2=0.9993.
2nd, reduced sugar is determined using 3,5- dinitrosalicylics acid system
Principle：Reduced sugar refers to monose and some disaccharide with reproducibility containing free aldehyde radical or ketone group.Alkalescence condition
Under, they become abnormal active enediol.Ability with oxygen reduction agent, and enediol itself can then react and become saccharic acid
Or other products.Alkalescence condition, after 3,5- dinitrosalicylic acids are heated jointly with reduced sugar, itself is reduced to brownish red
3- amino -5-NITROSALICYLIC ACID.Within the specific limits, the content of reduced sugar, within the specific limits, with palm fibre inside reaction solution
Red shade is directly proportional, and determines light absorption value of the solution at 540nm, and correspondence standard curve calculates containing for reduced sugar
Amount.Reduced sugar formula (2)：
Method：It is shown in Table .5
The measure of the content of reducing sugar of table 5
Each test tube is mixed, and then boiling water bath 5 minutes cools down, be dissolved to respectively with distilled water in 25mL volumetric flasks, most
The absorbance at λ=450nm is determined for blank reference with No. 0 pipe afterwards
Polysaccharide=total reducing sugar-reduced sugar
The composite beverage of the present invention is determined as stated above；
Total reducing sugar：Total reducing sugar solution absorbance A=0.446 is measured as stated above
C=8.864 μ g/mL are drawn according to equation A=0.0513C-0.0087, according to formula (1)：Draw total sugar content
=70.9mg/g.
Reduced sugar：It is according to reduced sugar formula (2) and glucose standard curve equation：Y=0.0513x-0.0087 phases
Close coefficients R2=0.9993, content of reducing sugar=0.03995, as 0.0399g/100g are drawn, and total sugar content is
0.0709g/100g, then polyoses content is 0.031g/100g.
3rd, inoxidizability-removing free radical dpph activity
Principle：DPPH free radicals have single electron, have strong absorb at one to be at 517nm, it is its alcoholic solution that purple, which is presented,
Characteristic.Assuming that there is free radical scavenger, due to being matched with the formation of its single electron, its absorption can slowly disappear, and it receives electricity
The degree of son is enough to carry out it quantitative measure with its shade into a certain amount of relation, therefore visible spectrophotometer
Analysis.
Using spectrophotometry DPPH.Example procedure according to table 6 is operated, static afterwards to put 30 points on the table
Zhong Hou, it is the light absorption value at 517nm to measure in wavelength, and clearance rate, which is calculated, sees formula (3).
Table 6 removes DPPH free radicals experiment sample-adding program
A in formula0--is the sample of numbering 1 in table
Ai--is the sample of numbering 2 in table
Aj-- is the sample of numbering 3 in table
As stated above, A0=0.244, Ai=0.06, Aj=0.023 are drawn, show that clearance rate is according to formula
84.84%.
4th, Determination of lipid peroxide：
Principle：MDA reacts as the primary product of MDA with TBA (thiobarbituricacidα-), is formed
The material of aubergine, can use the content of spectrophotometry MDA, here it is the general principle of TBA methods.
Using spectrophotometry TBA inhibiting rates：
1. 1 is prepared with pH7.4mol/L phosphate buffer solutions:The lecithin suspensions of 25 dilutions are (with before using magnetic agitation
10min)。
2. this suspension 0.2mL is taken, suction filtration resulting solution 1mL, 0.2mL25mmol/LFeSo is added4And use above-mentioned PBS
(phosphate buffer solution) complements to 2mL, and control tube adds 20%TCA (trichloroacetic acid) solution 0.5mL, and other reagents are the same.
3. control tube adds 20% with sample cell with 37 DEG C of water-bath concussion 15min are put in sample cell after taking-up
TCA0.5mL, stands 10min.In centrifuging 10min under 3000rpm, supernatant 2mL is taken.
4. in being separately added into 0.8% thiobarbituricacidα- (TBA) 1mL in two pipes, mix, put 100 DEG C of water-bath 15min, take
Go out cooling.Absorbance is surveyed at 520nm with spectrophotometer.
5. result is calculated：
Phosphate buffer (pH7.4)
Potassium dihydrogen phosphate 1.36g, plus 0.1mol/L sodium hydroxide solution 79mL are taken, 200mL is diluted with water to, produces.
Determine as stated above and show that A compares=1.265, A sample=0.489, TBA inhibiting rates are drawn according to formula (4)
=61.3%.
5th, hydroxyl free based assays
Experimental principle：Phen can be with Fe2+ formation complex compounds, and its maximum absorption band is in 510nm, is that people are normal
A kind of reductant-oxidant, its redox state can accurately be reflected by the change of color.It is anti-by Fenton
Should, H2O2/Fe2+ systems can produce hydroxy radical, and Phen-Fe2+ aqueous solution chlorinations are adjacent phenodiazine by hydroxy radical
After phenanthrene-Fe3+, its 510nm maximum absorption band disappears.Assuming that there is hydroxy radical scavenger simultaneously, then produced by reflecting
Hydroxy radical is disappeared some or all of, and the damage for Phen-Fe2+ complex compounds can also be tapered into.According to
This principle, can reflect hydroxy radical scavenger for scavenging hydroxyl effect, therefore by the light absorption value at 510nm
Spectrophotometry can be used.
Using spectrophotometry hydroxyl radical free radical.The preparation of 2.5mmol/L Phen solution：It is correct to claim
0.04956g Phen, is placed it in 100mL volumetric flask, has just been started first with less absolute ethyl alcohol, has been treated that it dissolves
Afterwards, plus absolute ethyl alcohol is to graduation mark.
Determine：The accurate Phen solution for weighing 1mL, is then moved into tool plug test tube, adds 2ml pH7.4 phosphoric acid
Cushioning liquid, adds 1mL distilled water, after shaking up, and adds 2.5mmol/LFeSO4 solution 1mL again into tool plug test tube, rocks number
After secondary, plus 1mL0.01%H2O2, it is 37 DEG C of water-bath 60min in temperature, measures the light absorption value under 536nm, as damage pipe
Absorbance A damage.The 0.01%H2O2 in damage pipe is replaced with distilled water, the absorbance A of pipe is not damaged as not.With examination
Sample liquid replaces the absorbance A sample of the distilled water, as sample cell in damage pipe.OH clearance rates calculation formula is (2.7)
As stated above, measure A damage=0.572, A not=0.631, A sample=0.606, clearance rate is drawn according to formula (5)
=57.62%.
6th, the measure of low energy figureofmerit
Energy is mainly carbohydrate, fat and protein in general beverage, and the product is not fatty, so energy
Amount calculating only includes carbohydrate and protein, and the energy of the product carbohydrate is the energy of total reducing sugar.According to
GB13432-2004《Pre-packaged food for special foods label general rule》Middle liquid beverage low energy standard is 80kJ/100mL, meter
Calculate the gross energy of total reducing sugar and protein.
Total sugar content has been drawn in polysaccharide determination, and to calculate protein energy needs to use Kjeldahl's method, such as
Under：
Kjeldahl's method：
(1) sample pretreating：Sample 10mL carefully is weighed, 250mL nitrogen fixing bottle is put into, first adds 0.2g copper sulphate, then add
Enter 6g potassium sulfates and finally add 20mL sulfuric acid, slowly put a small funnel in bottleneck after shaken several times, in the inclined mode of 45° angle
It is placed on the electric furnace of asbestos gauge, slowly heats, when the thing of the inside is all carbonized, when foam stops occurring, temperature is adjusted
Height, is heated with higher temperature, the liquid in bottle is kept the state seethed with excitement slightly, is always heated to after clear, followed by
Continuous heating 0.5h-1h, be placed on after removing it is cold on desk go, addition 20mL water slowly cools down 10min, then moved into again
In 100mL volumetric flasks, nitrogen fixing bottle is cleaned with some distilled water, then washing lotion is also put into volumetric flask, plus distilled water constant volume in the lump,
Mixing is standby, while doing blank test.
(2) determine：Weigh 10mL boric acid solutions and 1-2 drop indicator is added in receiving bottle, and ensure under condenser pipe
End is maintained below liquid level, and accurate pipette samples digestive juice 0.5mL adds reative cell along edge at leisure by small glass cup,
Reative cell is enabled its flow into the small glass cup inner face of the distilled water flushing of a little, bar-shaped glass plug is then filled in.By 5mlNaOH solution
Small glass cup is poured into, waits it to flow at leisure after reative cell, it is immediately that glass gag is tight, and the small glass cup of the fluid-tight that adds water.Screw clamp is pressed from both sides
Tightly, distillation is started.Distillate receiving bottle is removed, with Hydrochloric Standard Titration titration to terminal.(wherein 2 parts methyl red ethanol
Solution and 1 part of methylene blue ethanol solution indicator, color is again purplish red to gray；1 part of methyl red ethanol solution and 5 parts of bromine first
The green ethanol solution indicator of phenol, color becomes green by claret) while doing blank test.
The content formula (6) of protein is in sample：
In formula：
The content of protein in X- samples, unit is g/100g
V1- samples trumpet is using the volume of normal hydrochloric acid titrating solution, and unit is mL
The volume of V2- reagent blanks trumpet normal hydrochloric acid titrating solution, unit is mL
V3- draws the volume of digestive juice, and unit is mL
The concentration of C- sulfuric acid or normal hydrochloric acid titrating solution, unit is mol/L
0.014-1.0mL sulfuric acid [c (1/2H2SO4)=1.000mol/L] or [c (HCl)=1.000mol/L] standard drop
Determine the quality for the nitrogen that solution is worked as, unit is g
The quality of m- samples, unit is g
F- nitrogen is scaled the coefficient of protein, generally 6.25
Gross energy=protein energy+total reducing sugar energy (carbohydrate energy)
By upper described, according to formula (6), wherein consumption HCI liquor capacity V1=1mL, blank group consumption salt are measured
Sour Chinese violet liquor capacity V2=0.1mL, absorption digestive juice volume V3=5mL, Hydrochloric Standard Titration concentration c=
0.05mol/L, sample mass is 10mL=10g.Draw protein content X=0.78g/100g.
Total sugar content is 0.0709g/100g, and two kinds of materials are all 17kJ/g, then composite beverage gross energy is 14.465kJ/
100g, much smaller than low energy index 80kJ/100g, meets low energy index.
7th, mouthfeel is determined
By test group 1 according to 75 parts of sophora flower leaching liquor, 100 parts of ginkgo leaching liquor, 3 parts of Aspartame, 1 part of citric acid is matched somebody with somebody
Than；Test group 2 is according to 60 parts of sophora flower leaching liquor, 80 parts of ginkgo leaching liquor, 2 parts of Aspartame, 1 part of proportioning of citric acid；Test group
3 according to 90 parts of sophora flower leaching liquor, 70 parts of ginkgo leaching liquor, 4 parts of Aspartame, 0.8 part of proportioning of citric acid；Above-mentioned three kinds are combined
Beverage uses identical preparation condition, invites three drink teachers to carry out above-mentioned three set product according to the standards of grading of following table
Evaluation：
The sensory evaluation scores standard of table 7
Three drink teacher scorings are as follows：
Drink teacher 1：
| Mouthfeel | Color and luster | Smell | Total score | |
| Test group 1 | 38 | 28 | 26 | 92 |
| Test group 2 | 33 | 20 | 22 | 75 |
| Test group 3 | 28 | 22 | 20 | 70 |
Drink teacher 2：
| Mouthfeel | Color and luster | Smell | Total score | |
| Test group 1 | 39 | 27 | 26 | 92 |
| Test group 2 | 32 | 21 | 21 | 74 |
| Test group 3 | 26 | 20 | 20 | 66 |
Drink teacher 3：
| Mouthfeel | Color and luster | Smell | Total score | |
| Test group 1 | 37 | 29 | 27 | 93 |
| Test group 2 | 31 | 24 | 20 | 75 |
| Test group 3 | 29 | 18 | 25 | 72 |
For the scoring of comprehensive three drink teachers, the scoring of test group 1 is more than 90 points, and two other test group
Score 70 to 80/, therefore the best for human body with comparing of test group 1 can be obtained.
Claims (5)
1. a kind of ginkgo sophora flower composite beverage, it is characterised in that concrete composition is according to mass fraction：Sophora flower leaching liquor 50~80
Part, 70~100 parts of ginkgo leaching liquor, 2~4 parts of Aspartame, 0.8~1.2 part of citric acid.
2. a kind of ginkgo sophora flower composite beverage according to claim 1, it is characterised in that 75 parts of the sophora flower leaching liquor,
100 parts of ginkgo leaching liquor, 3 parts of Aspartame, 1 part of citric acid.
3. a kind of preparation method of ginkgo sophora flower composite beverage, it is characterised in that this method is concretely comprised the following steps：
A, prepare sophora flower leaching liquor：It is 1 Pagodatree Flower to be added solid-liquid ratio is made into distilled water:15~35 stoste, Ran Hou
It is placed under 75~95 DEG C of extraction temperature after the completion of 2.5~4h of extraction time in water-bath, extraction and cools down suction filtration；
B, preparation ginkgo leaching liquor：It is 1 ginkgo powder to be added solid-liquid ratio is made into distilled water:25~45 stoste, Ran Hou
2~3h of extraction in water-bath is placed at a temperature of 65~85 DEG C, suction filtration is cooled down after the completion of extraction；
C, sophora flower leaching liquor, ginkgo leaching liquor, Aspartame and citric acid mixed into 20~40min in proportion, after the completion of be made
Composite beverage.
4. a kind of preparation method of ginkgo sophora flower composite beverage according to claim 3, it is characterised in that the sophora flower leaching
The solid-liquid ratio of extract is 1:35, extraction temperature is 85 DEG C, extraction time 3.5h.
5. a kind of preparation method of ginkgo sophora flower composite beverage according to claim 3, it is characterised in that the ginkgo leaching
The solid-liquid ratio of extract is 1:35, extraction temperature is 70 DEG C, extraction time 3.5h.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865279A (en) * | 2017-11-08 | 2018-04-03 | 徐州工程学院 | Ginkgo pomegranate leaf black tea drinks and preparation method thereof |
| CN109091440A (en) * | 2018-10-23 | 2018-12-28 | 扬州工业职业技术学院 | A kind of preparation method of compound plant extract and application as SOD class cosmetic additive agent |
| CN109172452A (en) * | 2018-10-23 | 2019-01-11 | 扬州工业职业技术学院 | A kind of Radix Paeoniae Alba and sophora flower compound extract and its application as cosmetic additive agent |
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| CN1943448A (en) * | 2006-10-23 | 2007-04-11 | 邓天华 | Bamboo juice and ginkgo drink and its producing method |
| CN102100387A (en) * | 2009-12-17 | 2011-06-22 | 褚丹秋 | Gingko drink |
| CN103041309A (en) * | 2012-12-31 | 2013-04-17 | 青岛华仁信息技术开发有限公司 | Beauty folium ginkgo oral liquid and preparation method thereof |
| CN105105256A (en) * | 2015-07-22 | 2015-12-02 | 邓绍祥 | Hydrogen-enriched health beverage and preparation method thereof |
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| CN107865279A (en) * | 2017-11-08 | 2018-04-03 | 徐州工程学院 | Ginkgo pomegranate leaf black tea drinks and preparation method thereof |
| CN109091440A (en) * | 2018-10-23 | 2018-12-28 | 扬州工业职业技术学院 | A kind of preparation method of compound plant extract and application as SOD class cosmetic additive agent |
| CN109172452A (en) * | 2018-10-23 | 2019-01-11 | 扬州工业职业技术学院 | A kind of Radix Paeoniae Alba and sophora flower compound extract and its application as cosmetic additive agent |
| CN109172452B (en) * | 2018-10-23 | 2020-09-29 | 扬州工业职业技术学院 | Compound extract of white paeony root and sophora flower and application of compound extract as cosmetic additive |
| CN109091440B (en) * | 2018-10-23 | 2020-10-30 | 扬州工业职业技术学院 | Preparation method of compound plant extract and application of compound plant extract as SOD cosmetic additive |
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