CN107232461A - A kind of processing method of purple potato blueberry composite beverage - Google Patents
A kind of processing method of purple potato blueberry composite beverage Download PDFInfo
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- CN107232461A CN107232461A CN201710452969.6A CN201710452969A CN107232461A CN 107232461 A CN107232461 A CN 107232461A CN 201710452969 A CN201710452969 A CN 201710452969A CN 107232461 A CN107232461 A CN 107232461A
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- purple potato
- blueberry
- processing method
- anthocyanidin
- composite beverage
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- NOWXWJLVGTVJKM-PBCZWWQYSA-N Thr-Asp-His Chemical compound C[C@H]([C@@H](C(=O)N[C@@H](CC(=O)O)C(=O)N[C@@H](CC1=CN=CN1)C(=O)O)N)O NOWXWJLVGTVJKM-PBCZWWQYSA-N 0.000 description 1
- XPNSAQMEAVSQRD-FBCQKBJTSA-N Thr-Gly-Gly Chemical compound C[C@@H](O)[C@H](N)C(=O)NCC(=O)NCC(O)=O XPNSAQMEAVSQRD-FBCQKBJTSA-N 0.000 description 1
- KWTRGSQOQHZKIA-PMVMPFDFSA-N Trp-Lys-Tyr Chemical compound C([C@H](NC(=O)[C@@H](NC(=O)[C@@H](N)CC=1C2=CC=CC=C2NC=1)CCCCN)C(O)=O)C1=CC=C(O)C=C1 KWTRGSQOQHZKIA-PMVMPFDFSA-N 0.000 description 1
- WVRUKYLYMFGKAN-IHRRRGAJSA-N Tyr-Glu-Glu Chemical compound OC(=O)CC[C@@H](C(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@@H](N)CC1=CC=C(O)C=C1 WVRUKYLYMFGKAN-IHRRRGAJSA-N 0.000 description 1
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- VTCKHZJKWQENKX-KBPBESRZSA-N Tyr-Lys-Gly Chemical compound [H]N[C@@H](CC1=CC=C(O)C=C1)C(=O)N[C@@H](CCCCN)C(=O)NCC(O)=O VTCKHZJKWQENKX-KBPBESRZSA-N 0.000 description 1
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- 235000017606 Vaccinium vitis idaea Nutrition 0.000 description 1
- QPZMOUMNTGTEFR-ZKWXMUAHSA-N Val-Asn-Ala Chemical compound C[C@@H](C(=O)O)NC(=O)[C@H](CC(=O)N)NC(=O)[C@H](C(C)C)N QPZMOUMNTGTEFR-ZKWXMUAHSA-N 0.000 description 1
- XJFXZQKJQGYFMM-GUBZILKMSA-N Val-Cys-Val Chemical compound CC(C)[C@@H](C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)O)N XJFXZQKJQGYFMM-GUBZILKMSA-N 0.000 description 1
- XTDDIVQWDXMRJL-IHRRRGAJSA-N Val-Leu-His Chemical compound CC(C)C[C@@H](C(=O)N[C@@H](CC1=CN=CN1)C(=O)O)NC(=O)[C@H](C(C)C)N XTDDIVQWDXMRJL-IHRRRGAJSA-N 0.000 description 1
- HWNYVQMOLCYHEA-IHRRRGAJSA-N Val-Ser-Tyr Chemical compound CC(C)[C@@H](C(=O)N[C@@H](CO)C(=O)N[C@@H](CC1=CC=C(C=C1)O)C(=O)O)N HWNYVQMOLCYHEA-IHRRRGAJSA-N 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- 108010045350 alanyl-tyrosyl-alanine Proteins 0.000 description 1
- 108010047495 alanylglycine Proteins 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
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- 125000002091 cationic group Chemical group 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
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- FSXRLASFHBWESK-UHFFFAOYSA-N dipeptide phenylalanyl-tyrosine Natural products C=1C=C(O)C=CC=1CC(C(O)=O)NC(=O)C(N)CC1=CC=CC=C1 FSXRLASFHBWESK-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- VPZXBVLAVMBEQI-UHFFFAOYSA-N glycyl-DL-alpha-alanine Natural products OC(=O)C(C)NC(=O)CN VPZXBVLAVMBEQI-UHFFFAOYSA-N 0.000 description 1
- 108010015792 glycyllysine Proteins 0.000 description 1
- 108010077515 glycylproline Proteins 0.000 description 1
- 108010085325 histidylproline Proteins 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 108010027338 isoleucylcysteine Proteins 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000009584 malvidin Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000974 natural food coloring agent Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- HKUHOPQRJKPJCJ-UHFFFAOYSA-N pelargonidin Natural products OC1=Cc2c(O)cc(O)cc2OC1c1ccc(O)cc1 HKUHOPQRJKPJCJ-UHFFFAOYSA-N 0.000 description 1
- 235000006251 pelargonidin Nutrition 0.000 description 1
- XVFMGWDSJLBXDZ-UHFFFAOYSA-O pelargonidin Chemical compound C1=CC(O)=CC=C1C(C(=C1)O)=[O+]C2=C1C(O)=CC(O)=C2 XVFMGWDSJLBXDZ-UHFFFAOYSA-O 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 108010084572 phenylalanyl-valine Proteins 0.000 description 1
- 239000002798 polar solvent Substances 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- VLEUZFDZJKSGMX-ONEGZZNKSA-N pterostilbene Chemical compound COC1=CC(OC)=CC(\C=C\C=2C=CC(O)=CC=2)=C1 VLEUZFDZJKSGMX-ONEGZZNKSA-N 0.000 description 1
- VLEUZFDZJKSGMX-UHFFFAOYSA-N pterostilbene Natural products COC1=CC(OC)=CC(C=CC=2C=CC(O)=CC=2)=C1 VLEUZFDZJKSGMX-UHFFFAOYSA-N 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 125000003748 selenium group Chemical group *[Se]* 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 125000000999 tert-butyl group Chemical group [H]C([H])([H])C(*)(C([H])([H])[H])C([H])([H])[H] 0.000 description 1
- 210000001685 thyroid gland Anatomy 0.000 description 1
- 108010051110 tyrosyl-lysine Proteins 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
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
-
- 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
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Genetics & Genomics (AREA)
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Abstract
The invention discloses a kind of processing method of purple potato blueberry composite beverage, anthocyanidin, white granulated sugar, glucose, citric acid, sodium cellulose glycolate, hydroxypropyl methyl cellulose, the sodium alginate of ultrasonic wave extraction prepare composite beverage in the anthocyanidin of Microwave Extraction, blueberry in this method mixing purple potato.Have the beneficial effect that：Beverage of the present invention has anti-oxidant, enhancing body immunity, prevention cardiovascular and cerebrovascular disease, anti-inflammatory, antitumaous effect, pre- anti-aging, raising body immunity, skin care and the effect of beauty, nutritious comprehensively, to be easily absorbed by the body；Unique flavor, sour and sweet palatability, the compound fragrant and taste coordinated with purple potato and blueberry, the preferable beverage of taste, color and luster is obtained by the compounding of fruit juice, meets modern's health, the consumption concept of nutrition, and beverage systems are stable, and shelf life is long；Processing method simple possible, it is easy to expanding production, with larger market potential.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of processing method of purple potato blueberry composite beverage.
Background technology
Purple potato（purple sweet potato）One class potato skin is new in the sweet potato of purple to darkviolet in atropurpureus, meat
Kind.In the 1990s, China sweet potato researcher successfully introduces purple potato from Japan, category Convolvulaceae, the draft of sweet potato genus are planted
Thing.Purple potato potato meat is beautiful in colour, dark purple, therefore purple potato is referred to as into black potato, drinamyl sweet potato, purple sweet potato or purple sweet potato again.
Purple potato has the various value of cereal crops, industrial crops and medicinal crop concurrently in itself, and becoming in sweet potato has higher economic valency
The kind of value.Purple potato also has many nutritional ingredients and function factor, makes it in industries such as food, medicine, chemical industry, light industry, weavings
Serve many purposes, the important source material as conglomerate.In addition, contain extremely abundant anthocyanidin because of it, it is selenium, many
The multiple nutritional components such as sugar, vegetable protein, vitamin and mineral, and researched and developed as current agricultural product research staff
Focus.The color of purple potato is mainly produced by anthocyanidin, anthocyanidin (Anthocyanin), also known as anthocyanin, belongs to polyphenol flavonoids
Material, it is soluble in water, extracted easily from the root tuber and cauline leaf of purple potato, be the water-soluble natural color that a class is widely present in plant
Element.Anthocyanidin is the high natural potent free radical scavenger of medical value, with removing free radical, anti-oxidant, anticancer, drop blood
The different physiological roles such as sugared, antibacterial.
Blueberry（Blueberry）, also known as cowberry, blue berry, basic nutrition composition is fructose, protein, fat, amino
Acid, pterostilbene, superoxide dismutase etc., rich in anthocyanidin, account for the 0.07~3.38% of fruit.The basic carbon skeleton of anthocyanidin is
C6-C3-C6, with 3,5,7- trihydroxies-flavylium ion is muttered cationic structural, is water-soluble natural food coloring, readily soluble
In methanol, ethanol, acetone polar solvent, easily influenceed by illumination, pH, temperature, known anthocyanidin kind more than 20, be primarily present in
Having pelargonidin, cyanidin, flying swallow pigment, paeonidin, morning glory pigment and malvidin etc. in plant.Relatively
Synthetic dyestuff, natural pigment security is higher, and the harm to human body is relatively small, the European color by anthocyanidin content >=24%
Extract is as medicinal.
Prior art such as Authorization Notice No. is the B of CN 101669561 Chinese invention patent, is disclosed with purple potato leaf and indigo plant
Certain kind of berries leaf for primary raw material tea beverage and preparation method thereof, the beverage by purple potato leaf 10-50, blueberry leaf 10-50 parts by weight, and
Purple potato flower, purple potato stem, blueberry flower and the raw material such as pure natural raw material cordyceps militaris fruit body, by the work such as finishing, kneading, dry
Skill step is refined to be formed.The beverage nutrition very abundant, comfortable taste is easily absorbed by the body, and drinks conveniently, but the beverage flavor
It is undesirable, it is not easy to be received by consumers in general.
The content of the invention
It is an object of the invention to provide one kind it is nutritious comprehensively, be easily absorbed by the body, unique flavor, drink easily
The processing method of purple potato blueberry composite beverage.
The present invention is directed to the problem of being mentioned in above-mentioned technology, and the technical scheme taken is：A kind of purple potato blueberry composite beverage
Processing method, including purple sweet potato anthocyanin extraction, blueberry anthocyanin extraction, the preparation of composite beverage, sterilization, cooling and examine,
Concrete operation step is：
Purple sweet potato anthocyanin is extracted：Drain, thinly slice after fresh purple potato is cleaned, be put into 55 ~ 70 DEG C of baking oven and dry to perseverance
Weight, is crushed, and crosses 80 ~ 100 mesh sieves, purple sweet potato powder is put into the ethanol extractant that pH is value 1 ~ 3, volume fraction is 50 ~ 70%, material
Liquor ratio is 1:15~25（g/mL）, 3 ~ 5min is extracted under the conditions of 40 ~ 60 DEG C of microwave temperature, after terminating by extract solution 3000 ~
5000 r/min rotating speeds centrifuge 15 ~ 25min, and activated resin is added in supernatant, and the resin and anthocyanidin of activation are extracted
The mass volume ratio of liquid is 1:20 ~ 30g/mL, adsorbs 22 ~ 26h, is subsequently placed in the ethanol that volume fraction is 50 ~ 70%, elution
22 ~ 26h, produces purple sweet potato anthocyanin and extracts, as purple sweet potato anthocyanin extract solution, penetrate, resist with anti-oxidant, anti-inflammatory, anticancer, anti-good fortune
Effect stress be waited, t-BUOCK tert-butyl peroxides free radical can be removed or lipid mistake caused by linoleic acid autoxidation is prevented
A variety of cancer cells are had different journeys by the concentration of proinflammatory chemotactic factor (CF), cell factor and inflammatory mediator in oxidation, reduction serum
The inhibitory action of degree, can induce the tune of the cell to die, antiatherosclerosis, suppress the vulcanization barbital in serum, liver
The increase of acid and oxidized lipoprotein, and have no toxic side effect, it is safe；
Blueberry anthocyanin is extracted：Drained after fresh blueberry is cleaned, be beaten homogeneous, be put into pH be value 1 ~ 3, volume fraction for 80 ~
In 100% ethanol extract, solid-liquid ratio is 1:5~7（g:mL）, 15 ~ 25min of ultrasonic extraction at a temperature of 30 ~ 50 DEG C, suction filtration is simultaneously
Filtrate is collected, ethyl acetate is added and extracts 3 ~ 4 times, the quality of AB-8 resins, resin and anthocyanidin extract solution is added in extract
Volume ratio is 1:2 ~ 4g/mL, adsorbs 1 ~ 3h, then with impurity such as distillation water elution fructose, protein, produces blueberry anthocyanin and carries
Take, main component is corn flower, petunia, Chinese herbaceous peony, winged swallow, high mallow and Arabinoside, glucoside, galactoside with monose
Glycosides form is present, and containing a small amount of acylated anthocyanidin, flies swallow, high mallow and accounts for anthocyanidin total amount 70%, the absorptivity in small intestine is higher,
Hyperglycemic symptoms can effectively be alleviated, the apoptosis of oncocyte is stimulated, enhance the activity of lactic dehydrogenase, suppress transcription factor p-
P65 NFkB activity, mitigates because of the type macrophage inflammation symptoms of RAW 264.7 that lipopolysaccharides is guided；
It is prepared by composite beverage：Take 35 ~ 45 parts of purple sweet potato anthocyanin extract solution, 25 ~ 33 parts of blueberry anthocyanin extract solution, white granulated sugar 5 ~ 10
Part, 1 ~ 5 part of glucose, 0.5 ~ 2 part of citric acid, 0.5 ~ 1 part of sodium cellulose glycolate, hydroxypropyl methyl cellulose 0.05 ~ 0.2
Part, 0.3 ~ 0.8 part of sodium alginate, 0.2 ~ 0.7 part of protein peptides, are uniformly mixed, and it is 18 ~ 23% that regulation contains admittedly, homogeneous, degassing,
It is then heated to filling to vial after 70 ~ 80 DEG C, compresses bottle cap, produce purple potato blueberry composite beverage, the amino acid of protein peptides
Sequence is TDHKLCVCVCCGAAKCYLCRVLHPGKLCVCVNCSKQDNAYASAIPRDCHGGKTCEG ICADATATMDRYSDT
GGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS, the polypeptide can stimulate thyroid gland to swash
Element secretion increase, promotes the bile acidification of cholesterol, makes the increase of excrement excretion of cholesterol, so as to play reduction blood cholesterol levels
Effect, and people only high to cholesterol value play the role of reduce cholesterol, do not have influence on normal person；
Sterilization, cooling and inspection：8 ~ 13min of autoclaving at 115 ~ 130 DEG C, is cooled to room temperature, cleans body, checks for
Rupture etc. anomaly, it is labelled be finished product, the beverage anthocyan component content, it is nutritious comprehensively, easily by human body
Absorb, unique flavor, sour and sweet palatability, the compound fragrant and taste coordinated with purple potato and blueberry are not added with sweetener, acidity
Agent, pigment and essence etc., natural health meet modern's health, the consumption concept of nutrition, and beverage systems are stable, not easy to change,
Rotten or layering, shelf life is long.
Compared with prior art, the advantage of the invention is that：1）Purple potato blueberry composite beverage of the present invention has anti-oxidant, increasing
Strong body immunity, prevention cardiovascular and cerebrovascular disease, anti-inflammatory, antitumaous effect, pre- anti-aging, raising body immunity, skin care
With the effect of beauty, it is nutritious comprehensively, be easily absorbed by the body；2）Unique flavor, sour and sweet palatability, coordinate with purple potato and blueberry
Compound fragrant and taste, be not added with sweetener, acidity agent, pigment and essence etc., by the compounding of fruit juice obtain taste,
The preferable beverage of color and luster, meets modern's health, the consumption concept of nutrition, and beverage systems are stable, it is not easy to change, rotten or point
Layer, shelf life is long；3）Processing method simple possible, product stability is good, it is easy to expanding production, with larger market potential.
Embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
A kind of processing method of purple potato blueberry composite beverage, including purple sweet potato anthocyanin is extracted, blueberry anthocyanin is extracted, composite beverage
Preparation, sterilization, cooling and examine, concrete operation step is：
1）Purple sweet potato anthocyanin is extracted：Drain, thinly slice after fresh purple potato is cleaned, be put into 60 DEG C of baking oven and dry to perseverance
Weight, is crushed, and crosses 80 mesh sieves, purple sweet potato powder is put into during pH is the ethanol extractant that value 2, volume fraction are 60%, solid-liquid ratio is 1:20
（g/mL）, 4min is extracted under the conditions of 50 DEG C of microwave temperature, extract solution is centrifuged into 22min in 4000 r/min rotating speeds after terminating,
Activated resin is added in supernatant, the resin of activation and the mass volume ratio of anthocyanidin extract solution are 1:25g/mL, it is quiet
Absorption 24h is put, is subsequently placed in the ethanol that volume fraction is 60%, elution 24h is stood, purple sweet potato anthocyanin extraction is produced, is purple
Potato anthocyanidin extract solution, is penetrated, the effect such as resisting stress with anti-oxidant, anti-inflammatory, anticancer, anti-good fortune, can remove t-BUOCK tert-butyl group mistakes
Oxide radical prevents lipid peroxidation caused by linoleic acid autoxidation, proinflammatory chemotactic factor (CF) in reduction serum, thin
A variety of cancer cells are had different degrees of inhibitory action by the concentration of intracellular cytokine and inflammatory mediator, can induce the tune of the cell
Die, antiatherosclerosis, suppress the increase of the vulcanization barbiturates and oxidized lipoprotein in serum, liver, and nontoxic pair
Effect, it is safe；
2）Blueberry anthocyanin is extracted：Drained after fresh blueberry is cleaned, be beaten homogeneous, it is that value 3, volume fraction are 80% to be put into pH
Ethanol extract in, solid-liquid ratio is 1:6（g:mL）, the ultrasonic extraction 22min at a temperature of 40 DEG C, suction filtration simultaneously collects filtrate, plus
Enter ethyl acetate to extract 3 times, addition AB-8 resins in extract, the mass volume ratio of resin and anthocyanidin extract solution is 1:3g/
ML, adsorbs 2h, then with impurity such as distillation water elution fructose, protein, produces blueberry anthocyanin extraction, and main component is arrow car
Chrysanthemum, petunia, Chinese herbaceous peony, winged swallow, high mallow and Arabinoside, glucoside, galactoside exist in monoglycosides form, containing few
The acylated anthocyanidin of amount, flies swallow, high mallow and accounts for anthocyanidin total amount 70%, the absorptivity in small intestine is higher, can effectively alleviate hyperglycemia
Shape, stimulates the apoptosis of oncocyte, enhances the activity of lactic dehydrogenase, suppresses transcription factor p-p65 NFkB activity, mitigate because
The type macrophage inflammation symptoms of RAW 264.7 of lipopolysaccharides guiding；
3）It is prepared by composite beverage：Take 38 parts of purple sweet potato anthocyanin extract solution, 28 parts of blueberry anthocyanin extract solution, 6 parts of white granulated sugar, grape
3 parts of sugar, 0.8 part of citric acid, 0.6 part of sodium cellulose glycolate, 0.1 part of hydroxypropyl methyl cellulose, 0.5 part of sodium alginate, egg
White 0.3 part of peptide, is uniformly mixed, and it is 22% that regulation is solid, which to be contained, homogeneous, degassing, be then heated to it is filling to vial after 80 DEG C,
Bottle cap is compressed, purple potato blueberry composite beverage is produced, the amino acid sequence of protein peptides is
TDHKLCVCVCCGAAKCYLCRVLHPGKLCVCVNCSKQDNAYASAIPRDCHGGKTCEGICADATATMDRYSDTGGPLST
ARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS, the polypeptide can stimulate thyroid hormone secretion
Increase, promotes the bile acidification of cholesterol, makes the increase of excrement excretion of cholesterol, so as to play the work of reduction blood cholesterol levels
With, and people only high to cholesterol value plays the role of reduction cholesterol, does not have influence on normal person；
4）Sterilization, cooling and inspection：The autoclaving 12min at 120 DEG C, is cooled to room temperature, cleans body, checks for rupture
Etc. anomaly, labelled is finished product, and the beverage anthocyan component content is nutritious comprehensively, to be easily absorbed by the body,
Unique flavor, sour and sweet palatability, the compound fragrant and taste coordinated with purple potato and blueberry, are not added with sweetener, acidity agent, pigment
And essence etc., natural health, meet modern's health, the consumption concept of nutrition, beverage systems are stable, it is not easy to change, rotten or
Layering, shelf life is long.
Embodiment 2：
A kind of processing method of purple potato blueberry composite beverage, including purple sweet potato anthocyanin is extracted, blueberry anthocyanin is extracted, composite beverage
Preparation, sterilization, cooling and examine, concrete operation step is：
1）Drain, thinly slice after fresh purple potato is cleaned, be put into 60 DEG C of baking oven and dry to constant weight, crush, cross 100 mesh
Sieve, purple sweet potato powder is put into during pH is the ethanol extractant that value 2, volume fraction are 60%, solid-liquid ratio is 1:20（g/mL）, in microwave
4min is extracted under the conditions of 58 DEG C of temperature, extract solution is centrifuged into 15min in 5000 r/min rotating speeds after terminating, added in supernatant
Activated resin, the resin of activation and the mass volume ratio of anthocyanidin extract solution are 1:25g/mL, adsorbs 24h, is subsequently placed in
Volume fraction produces purple sweet potato anthocyanin and extracted, as purple sweet potato anthocyanin extract solution, with anti-in 70% ethanol, to elute 26h
The effects such as oxidation, anti-inflammatory, anticancer, anti-good fortune are penetrated, resisting stress, can remove t-BUOCK tert-butyl peroxides free radical or prevent sub-
Lipid peroxidation caused by oleic acid autoxidation, reduces the dense of proinflammatory chemotactic factor (CF) in serum, cell factor and inflammatory mediator
A variety of cancer cells are had different degrees of inhibitory action, the tune of the cell can be induced to die by degree, antiatherosclerosis, suppression
The increase of vulcanization barbiturates and oxidized lipoprotein in serum processed, liver, and have no toxic side effect, it is safe；
2）Blueberry anthocyanin is extracted：Drained after fresh blueberry is cleaned, be beaten homogeneous, it is that value 2, volume fraction are 90% to be put into pH
Ethanol extract in, solid-liquid ratio is 1:6（g:mL）, the ultrasonic extraction 23min at a temperature of 45 DEG C, suction filtration simultaneously collects filtrate, plus
Enter ethyl acetate to extract 4 times, addition AB-8 resins in extract, the mass volume ratio of resin and anthocyanidin extract solution is 1:4g/
ML, adsorbs 3h, then with impurity such as distillation water elution fructose, protein, produces blueberry anthocyanin extraction, and main component is arrow car
Chrysanthemum, petunia, Chinese herbaceous peony, winged swallow, high mallow and Arabinoside, glucoside, galactoside exist in monoglycosides form, containing few
The acylated anthocyanidin of amount, flies swallow, high mallow and accounts for anthocyanidin total amount 70%, the absorptivity in small intestine is higher, can effectively alleviate hyperglycemia
Shape, stimulates the apoptosis of oncocyte, enhances the activity of lactic dehydrogenase, suppresses transcription factor p-p65 NFkB activity, mitigate because
The type macrophage inflammation symptoms of RAW 264.7 of lipopolysaccharides guiding；
3）It is prepared by composite beverage：Take 40 parts of purple sweet potato anthocyanin extract solution, 28 parts of blueberry anthocyanin extract solution, 8 parts of white granulated sugar, grape
3 parts of sugar, 0.8 part of citric acid, 0.5 part of sodium cellulose glycolate, 0.1 part of hydroxypropyl methyl cellulose, 0.4 part of sodium alginate, egg
White 0.5 part of peptide, is uniformly mixed, and it is 18% that regulation is solid, which to be contained, homogeneous, degassing, be then heated to it is filling to vial after 80 DEG C,
Bottle cap is compressed, purple potato blueberry composite beverage is produced, the amino acid sequence of protein peptides is
TDHKLCVCVCCGAAKCYLCRVLHPGKLCVCVNCSKQDNAYASAIPRDCHGGKTCEGICADATATMDRYSDTGGPLST
ARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS, the polypeptide can stimulate thyroid hormone secretion
Increase, promotes the bile acidification of cholesterol, makes the increase of excrement excretion of cholesterol, so as to play the work of reduction blood cholesterol levels
With, and people only high to cholesterol value plays the role of reduction cholesterol, does not have influence on normal person；
4）Sterilization, cooling and inspection：The autoclaving 8min at 130 DEG C, is cooled to room temperature, cleans body, checks for rupture
Etc. anomaly, labelled is finished product, and the beverage anthocyan component content is nutritious comprehensively, to be easily absorbed by the body,
Unique flavor, sour and sweet palatability, the compound fragrant and taste coordinated with purple potato and blueberry, are not added with sweetener, acidity agent, pigment
And essence etc., natural health, meet modern's health, the consumption concept of nutrition, beverage systems are stable, it is not easy to change, rotten or
Layering, shelf life is long.
Embodiment 3：
The subjective appreciation of purple potato blueberry composite beverage：
Please all certain sensory's experiences of 10 product quality inspections lab technician to embodiment 1, embodiment 2 and commercially available control
Group carries out subjective appreciation, and standards of grading are shown in Table 1, and each index uses ten point system, and full marks are 50 points, calculate each index score
Afterwards, it is multiplied by after weighted value and is added, produces subjective appreciation score value.Results of sensory evaluation is：It is that 48.5, embodiment 2 is to implement 1
47.0th, control group is 40.1, it follows that the subjective appreciation score of the purple potato blueberry composite beverage of embodiment 1 and embodiment 2 is high
In control group, it is easier to be esthetically acceptable to the consumers.
Table 1：The sensory evaluation scores standard of purple potato blueberry composite beverage
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Southwestern University
<120>A kind of processing method of purple potato blueberry composite beverage
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 126
<212> PRT
<213>It is artificial synthesized
<400> 1
Thr Asp His Lys Leu Cys Val Cys Val Cys Cys Gly Ala Ala Lys Cys
1 5 10 15
Tyr Leu Cys Arg Val Leu His Pro Gly Lys Leu Cys Val Cys Val Asn
20 25 30
Cys Ser Lys Gln Asp Asn Ala Tyr Ala Ser Ala Ile Pro Arg Asp Cys
35 40 45
His Gly Gly Lys Thr Cys Glu Gly Ile Cys Ala Asp Ala Thr Ala Thr
50 55 60
Met Asp Arg Tyr Ser Asp Thr Gly Gly Pro Leu Ser Thr Ala Arg Cys
65 70 75 80
Val Asn Ala Phe His Phe Tyr Lys Gly Cys Ser Leu Tyr Glu Glu Asn
85 90 95
Val Ser Tyr Lys Pro Phe Val Val Ser Trp Lys Tyr Gly Val Ala Gly
100 105 110
Phe Tyr Thr His Cys Gly Pro Asn Phe Cys Cys Cys Ile Ser
115 120 125
Claims (10)
1. a kind of processing method of purple potato blueberry composite beverage, including purple sweet potato anthocyanin are extracted, blueberry anthocyanin is extracted, and is combined drink
The preparation of material, sterilization, cooling and inspection, it is characterised in that：Formula is in the step of preparation of described composite beverage：Purple potato is spent
Blue or green 35 ~ 45 parts of extract solution of element, 25 ~ 33 parts of blueberry anthocyanin extract solution, 5 ~ 10 parts of white granulated sugar, 1 ~ 5 part of glucose, citric acid 0.5 ~
2 parts, 0.5 ~ 1 part of sodium cellulose glycolate, 0.05 ~ 0.2 part of hydroxypropyl methyl cellulose, 0.3 ~ 0.8 part of sodium alginate, protein peptides
0.2 ~ 0.7 part.
2. a kind of processing method of purple potato blueberry composite beverage according to claim 1, it is characterised in that：Described is compound
Composite beverage is solid in prepared by beverage the step of contains for 18 ~ 23%.
3. a kind of processing method of purple potato blueberry composite beverage according to claim 1, it is characterised in that：Described is compound
The amino acid sequence of protein peptides is in prepared by beverage the step of
TDHKLCVCVCCGAAKCYLCRVLHPGKLCVCVNCSKQDNAYASAIPRDCHGGKTCEGICADATATMDRYSDTGGPLST
ARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS。
4. a kind of processing method of purple potato blueberry composite beverage according to claim 1, it is characterised in that：Described purple potato
The step of anthocyanidin is extracted be：Drained after fresh purple potato is cleaned, thinly slice, dry, pulverize, sieved, be put into ethanol extraction
In agent, Microwave Extraction centrifuges after terminating, activated resin is added in supernatant, adsorbs, then using solid-liquid ratio as 1:15~
25（g/mL）It is placed in the ethanol that pH is value 1 ~ 3, volume fraction is 50 ~ 70%, elutes 22 ~ 26h.
5. a kind of processing method of purple potato blueberry composite beverage according to claim 1, it is characterised in that：Described purple potato
Microwave Extraction temperature is 40 ~ 60 DEG C in the step of anthocyanidin is extracted, and the time is 3 ~ 5min.
6. a kind of processing method of purple potato blueberry composite beverage according to claim 1, it is characterised in that：Described purple potato
The resin and the mass volume ratio of anthocyanidin extract solution activated in the step of anthocyanidin is extracted is 1:20 ~ 30g/mL, absorption 22 ~
26h。
7. a kind of processing method of purple potato blueberry composite beverage according to claim 1, it is characterised in that：Described blueberry
The step of anthocyanidin is extracted be：The vivid blue certain kind of berries is drained after cleaning, and is beaten homogeneous, is put into ethanol extract, ultrasonic extraction, suction filtration is simultaneously
Filtrate is collected, ethyl acetate is added and extracts 3 ~ 4 times, AB-8 resins are added in extract, adsorb, washing.
8. a kind of processing method of purple potato blueberry composite beverage according to claim 1, it is characterised in that：Described blueberry
The pH that ethanol extract is put into the step of anthocyanidin is extracted is value 1 ~ 3, and volume fraction is 80 ~ 100%, and solid-liquid ratio is 1:5~7
（g:mL）.
9. a kind of processing method of purple potato blueberry composite beverage according to claim 1, it is characterised in that：Described blueberry
Ultrasonic extraction temperature is 30 ~ 50 DEG C in the step of anthocyanidin is extracted, and the time is 15 ~ 25min.
10. a kind of processing method of purple potato blueberry composite beverage according to claim 1, it is characterised in that：Described indigo plant
The mass volume ratio of resin and anthocyanidin extract solution is 1 in the step of certain kind of berries anthocyanidin is extracted:2 ~ 4g/mL, adsorbs 1 ~ 3h.
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| CN112841656A (en) * | 2021-02-19 | 2021-05-28 | 哈尔滨工业大学 | Antioxidant blueberry anthocyanin tablet and preparation method thereof |
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