CN107712888A - Red raspberry oral liquid - Google Patents
Red raspberry oral liquid Download PDFInfo
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- CN107712888A CN107712888A CN201710729428.3A CN201710729428A CN107712888A CN 107712888 A CN107712888 A CN 107712888A CN 201710729428 A CN201710729428 A CN 201710729428A CN 107712888 A CN107712888 A CN 107712888A
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- raspberry
- oral liquid
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- ellagic acid
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- 239000007788 liquid Substances 0.000 title claims abstract description 40
- 244000235659 Rubus idaeus Species 0.000 title description 10
- 235000015810 grayleaf red raspberry Nutrition 0.000 title 1
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 70
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 70
- 240000007651 Rubus glaucus Species 0.000 claims abstract description 61
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims abstract description 13
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 claims abstract description 13
- 229920002079 Ellagic acid Polymers 0.000 claims abstract description 13
- 235000004132 ellagic acid Nutrition 0.000 claims abstract description 13
- 229960002852 ellagic acid Drugs 0.000 claims abstract description 13
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- -1 hydroxyl isomaltulose Chemical compound 0.000 claims description 13
- 239000003381 stabilizer Substances 0.000 claims description 6
- 229920002148 Gellan gum Polymers 0.000 claims description 5
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 230000003078 antioxidant effect Effects 0.000 claims description 5
- 239000000216 gellan gum Substances 0.000 claims description 5
- 235000010492 gellan gum Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 5
- 206010064571 Gene mutation Diseases 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 abstract 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 1
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 1
- 235000010439 isomalt Nutrition 0.000 abstract 1
- 239000000905 isomalt Substances 0.000 abstract 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 description 18
- 239000003765 sweetening agent Substances 0.000 description 18
- 239000000047 product Substances 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 238000010790 dilution Methods 0.000 description 8
- 239000012895 dilution Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013995 raspberry juice Nutrition 0.000 description 5
- 235000012976 tarts Nutrition 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 235000019990 fruit wine Nutrition 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- 230000004224 protection Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000002428 Rubus odoratus Species 0.000 description 1
- 235000003950 Rubus odoratus Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000004060 metabolic process Effects 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
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- VWMVAQHMFFZQGD-UHFFFAOYSA-N p-Hydroxybenzyl acetone Natural products CC(=O)CC1=CC=C(O)C=C1 VWMVAQHMFFZQGD-UHFFFAOYSA-N 0.000 description 1
- 239000003182 parenteral nutrition solution Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- NJGBTKGETPDVIK-UHFFFAOYSA-N raspberry ketone Chemical compound CC(=O)CCC1=CC=C(O)C=C1 NJGBTKGETPDVIK-UHFFFAOYSA-N 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 239000010979 ruby Substances 0.000 description 1
- 229910001750 ruby Inorganic materials 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000010998 test method Methods 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
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 235000014101 wine Nutrition 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
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Mycology (AREA)
- Botany (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Medical Informatics (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a raspberry oral liquid, which comprises raspberry concentrated juice, purified water, isomalt, fructo-oligosaccharide and a branch and leaf extract; the oral liquid has reasonable component compatibility, simple preparation method, good sour and sweet taste, bright color, good stability, low cost and high nutritional value, and ellagic acid and unknown components in the prepared oral liquid have synergistic effect in resisting gene mutation and have high health care value. The invention is suitable for preparing the raspberry oral liquid.
Description
Technical field
The invention belongs to field of deep processing of farm products field, is related to a kind of raspberry oral liquid.
Background technology
China's raspberry cultivation starts from the 20-30 ages in 20th century.It is to be introduced by Russia immigrant earliest, plants in Heilongjiang Province
Shangzhi City, the raw material produced are mainly used in processing jam, fruit wine, product major part self-produced personal.By the end of 2007, the whole nation
About 4266.67 hectares of raspberry artificial growth area, about 64000 tons of annual production.Heilungkiang Shangzhi City is raspberry tradition producing region, existing
About 1000 hectares of cultivated area, 10,000 tons of annual export volume.Beijing and its peripheral areas is the Central places that China raspberry kind is introduced and new
Kind planted area is at most regional, more than 200 hectares of cultivated area in 2004.Since 2003, Heilungkiang, Jilin, Liaoning oneself
Raspberry is included in the project of giving special assistance to, introduces a fine variety carry out large-scale planting from Beijing, cut-off Heilungkiang cultivated area in 2007 is
1000 hectares, Jilin is about 266.67 hectares, and Liaoning is 1000 hectares, and the trend of China raspberry plantation at present is in flourishing hair
Exhibition.
Oneself reaches more 100 classes, thousands of kinds to global raspberry deep processed product, forms transworld product supply chain.Utilize
Raspberry seed can produce the high raspberry oil of medical value, and its price per ton is up to 400,000 dollars, Britain oneself raspberry cauline leaf is extracted
Beverage additive, Japan are extracted food additives, also extract raspberry ketone in addition, turn into the optimal work(of current fat-reducing effect
Can property product.Raspberry leaf can do feature tealeaves, and its foreign trade purchase valency is 10,000 yuan/ton.The raspberry fruit of international market 95% enters deep
Manufacture field, 5% enters and eats field raw, and the fresh fruit price of raspberry be 7 ~ 8 dollars/kilogram, freezing fruit price for 2.5-2.8 dollars/
Kilogram.Moral, U.S.A are two big centers of world's raspberry processing.Germany is maximum primary producing country and the processing consumer center in West Europe,
Year processing capacity and consumption figure all account for 50% of European market or so；Centered on Germany, controlled together with English, method, west, five states of meaning
More than 90% European market.The U.S. is processing and the marketing center of South and North America, beautiful plus two countries occupy the 90% of America market with
On.
At present, China oneself there is some areas or enterprise to relate to raspberry field of deep, such as Heilongjiang Province Shangzhi City
The series of products production line such as inspissated juice, jam, fruit wine is built up, its product fruit wine flowering raspberry wine, the marketing of jam Malin sauce are domestic and international, this
Outside, Guangdong Zhongshan University and Guangzhou Chinese medicine head factory cooperation using raspberry as raw material development " ' Zhixueling, parenteral solution succeed,
For the wide prospect that opens of China raspberry, but the deep processing of raspberry also without forming production in China
Industry.China raspberry fruit is concentrated mainly on fresh fruit, freezes the outlet of fruit and inspissated juice, and the consumption figure of domestic raspberry is very low.Exploitation is new
Type raspberry fabricated product be beneficial to China's raspberry industry sound development and its people to raspberry demand.
As " third generation fruit " of the title for having the good reputation such as " gold berry ", " anticancer ruby ", raspberry is not only rich
Containing nutritional ingredients such as amino acid, vitamin, carbohydrate, organic acid, mineral matters, also containing abundant flavones, ellagic acid, anthocyanidin,
The various functional components being easily absorbed by the body such as SOD (superoxide dismutase), having improves human metabolism, anti-ageing
Always, anti-oxidant, anti-cancer, protection liver function, the multiple efficacies such as immunity of organisms are improved.But the fruit of raspberry maturity period continue when
Between it is long, and berry is easily broken, and mechanical harvesting is relatively difficult, and fresh fruit must be harvested manually, thus cause raspberry to produce
Cost is higher.The supply of raspberry fresh fruit is seldom in the market, and price is expensive with respect to other fruit, another aspect raspberry
Converted products is also less, far can not meet consumer demand.In order to preferably develop the nutritive value of raspberry, our department
Separating tests raw material based on raspberry juice concentrate, it is aided with sweetener and ellagic acid preliminary purification product, mixes a mouthfeel
Clearly, comfortable acid, the raspberry drink of popular taste is met.
The content of the invention
The technical problem to be solved in the present invention, it is to provide a kind of raspberry oral liquid, the oral liquid component compatibility is reasonable, acid
Sweet tea is tasty, and color and luster is bright, and stability is good, and ellagic acid and unknown component serve in terms of anti-gene mutation in the oral liquid of preparation
Synergy, health value are high.
In order to solve the above technical problems, the technical solution used in the present invention is：
A kind of raspberry oral liquid, in parts by weight, it includes following component：
1 part of raspberry inspissated juice, pure water 20-30 parts, hydroxyl isomaltulose 4-5.5 parts, FOS 1.5-3 parts, branches and leaves carry
It is 0.002-0.010 parts to take thing.
Restriction as the present invention：
It is also comprised the following components,
Antioxidant 0.004-0.005g/L, stabilizer 0.0008-0.001g/L.
Further restriction as the present invention：
The antioxidant is different Vc sodium；
The stabilizer is 2 by weight ratio:1 xanthans and gellan gum compounding forms.
The present invention also has one kind to limit, and the content of ellagic acid is more than 0.34mg/mL in the raspberry oral liquid.
Raspberry oral liquid prepared by the present invention, is detected by high performance liquid chromatography, utilizes high performance liquid chromatography
Establish oral liquid quality control liquid-phase fingerprint, chromatographic condition：Chromatographic column Symmetry C18 posts (4.6 × 250mm, 5
μm)；Phosphoric acid (the volume ratio 21 of mobile phase acetonitrile -0.1%:79)；The mL/min of flow velocity 1；35 DEG C of column temperature；The nm of Detection wavelength 253,
The μ L of sample size 10.Under this condition, the peak area ratio control of four components of unknown material 1,2,3 and ellagic acid is related in chromatogram
System is at (1-1.5):(1-1.5):(2.4-3.6):(120-530)；The content of ellagic acid is more than 0.34mg/mL.
The peak area ratio of unknown material 1, unknown material 2 and unknown material 3 and ellagic acid in oral liquid is controlled at (1-1.5):
(1-1.5):(2.4-3.6):(120-30)。
In above-mentioned formula, branches and leaves extract is homemade material, and it is carried out according to steps order：
Weigh 0.5g drying raspberry branch, it be 1.91mol/L hydrochloric acid to take concentration, in solid-liquid ratio be 1:Under 57.5, in 85 DEG C of conditions
Lower backflow 151.86min, filtrate triple effect are concentrated into the 1/3 of original volume, as branches and leaves extract.Confirmed using zoopery, should
Extract solution can effectively suppress growth of cancer cells.
As a result of above-mentioned technical scheme, compared with prior art, acquired technological progress is the present invention：
The invention provides have the following advantages that：
1. oral liquid component compatibility is reasonable, sweet and sour taste, color and luster is bright, and stability is good；
2. ellagic acid and unknown component serve synergy, health value in terms of anti-gene mutation in the oral liquid prepared
It is high.
The present invention is applied to prepare raspberry oral liquid.
The present invention is described in further detail below in conjunction with specific embodiment.
Brief description of the drawings
Fig. 1 is the high-efficient liquid phase chromatogram of embodiment 1.
Embodiment
A kind of raspberry oral liquid of embodiment 1
The preparation method of the raspberry oral liquid of the present embodiment is carried out successively according to following step orders：
11）Dispensing：To 1kg raspberry inspissated juices（Mass concentration 65%）（Hebei Cang Huayuan biological foods Co., Ltd）Add
20kg Wahaha Pure Waters dilute, and stir；
12）Seasoning：Hydroxyl isomaltulose 5kg, FOS 1.5kg are added into above-mentioned mixed liquor, stirring makes it fully molten
Solution；
Raspberry juice concentrate sugar content itself is relatively low, and acidity is higher, and the raspberry juice solution soluble solid content after dilution only has
5%, after adding sweetener, soluble solid content is up to 22%；
13）Fortification：To step 2）Sequentially add branches and leaves extract 0.004kg（Purity is 15%, self-control）, different Vc sodium
(wherein, xanthans is 2 according to weight ratio with gellan gum by 0.005g/L, stabilizer 0.0009g/L:1 compounding, i.e. xanthans
0.0006g/L and gellan gum 0.0003g/L)；
Branches and leaves extract in this step is the branches and leaves extract of raspberry, and it is carried out successively according to steps order：
Weigh 0.5g drying raspberry branch, it be 1.91mol/L hydrochloric acid to take concentration, in solid-liquid ratio be 1:Under 57.5, in 85 DEG C of conditions
Lower backflow 151.86min, filtrate triple effect are concentrated into the 1/3 of original volume, as branches and leaves extract；
14）Bottling, sterilizing：Deployed raspberry oral liquid is divided in clean vial, after the good seal that closes the lid, heat
Steam sterilizing 15min, it is cooled to room temperature and obtains finished product.
Raspberry oral liquid is detected by high performance liquid chromatography in the present embodiment, chromatographic condition：Chromatographic column
Symmetry C18 posts (4.6 × 250mm, 5 μm)；Phosphoric acid (the volume ratio 21 of mobile phase acetonitrile -0.1%:79)；The mL/ of flow velocity 1
min；35 DEG C of column temperature；The nm of Detection wavelength 253, the μ L of sample size 10.
Under this condition, the peak area ratio that four components of unknown material 1,2,3 and ellagic acid are related in chromatogram 1 is
1.25:1.25:3.0:325, the content of ellagic acid is 0.37mg/mL.
Embodiment 2-5 raspberry oral liquids
The present embodiment is respectively a kind of raspberry oral liquid, and preparation method is similar to Example 1, raspberry inspissated juice（Quality
Concentration 65%）1kg, stabilizer are 2 by weight ratio:1 xanthans and gellan gum compounding, the difference is that only：Recipe ingredient
Content is different, specifically see the table below.
In embodiment 2-5 the peak area ratio method of testing of four components of unknown material 1,2,3 and ellagic acid and condition with
Embodiment 1 is identical
Component compatibility is probed into the raspberry oral liquid of embodiment 6
（One）The ratio of raspberry inspissated juice and pure water
Raspberry juice concentrate is diluted by different proportion addition pure water, other preparation processes are similar to Example 1, finally
With sensory evaluation scores result of determination.The dilution ratio of raspberry juice influences significantly, also have one to be fixed to color and structural state on mouthfeel
Ring, but influence little.Dilution ratio is 1:When 10, raspberry aromatic flavour, but acidity is too high-leveled and difficult with receiving；With the increasing of amount of water
Greatly, acidity gradually reduces, and mouthfeel gradually becomes suitable, soft and moist；When dilution ratio is 1:When 35, tart flavour almost disappears, and raspberry is fragrant
Taste is also very light, and mouthfeel is poor.Inspissated juice dilution ratio is 1:When 25, color, structural state, mouth feel score and total score are all high
In other groups.Concrete outcome see the table below.
Raspberry oral liquid sensory evaluation scores standard scale
The sensory evaluation scores result table of raspberry inspissated juice difference dilution ratio
（Two）The determination of sweetener addition
A kind of addition of sweeteners of I, determines
Raspberry inspissated juice is pressed 1:25 ratio is diluted, and adds sweetener on this basis（The step selects different malt
Sugar alcohol is tested）, other steps and parameter are similar to Example 1, and final sensory evaluation scores result is as shown in table 4-3.From table
In as can be seen that hydroxyl isomaltulose addition influences unobvious to color and structural state, mouthfeel is influenceed bigger.Add different
After maltitol, caused sweet taste can shelter the tart flavour of inspissated juice in itself to a certain extent, while the tart flavour of inspissated juice is again
The sweet taste of hydroxyl isomaltulose can be strengthened, due to acidity it has been determined that so being stepped up with hydroxyl isomaltulose addition, meeting
There is the best use of point of tart flavour and sweet taste, the oral liquid comfortable acid of allotment, good mouthfeel in some concentration；When different malt
When the addition of sugar alcohol continues increase, sugariness meeting more and more higher, so as to hide the tart flavour of inspissated juice completely, cause oral liquid
Taste bad.When hydroxyl isomaltulose addition be 25% when, sensory evaluation scores highest, thus select 20%, 25%, 30% these three
Level carries out orthogonal test.Concrete outcome see the table below.
The sensory evaluation scores result of table 4-3 sweetener Different adding amounts
The determination of II two kinds of sweeteners proportioning
The single factor experiment of sweetener addition is to take trial test as subjects, epicycle using hydroxyl isomaltulose, point
It is not independent addition FOS, individually adds hydroxyl isomaltulose and add the hydroxyl isomaltulose and FOS of equivalent therewith
Mixture, other steps and relevant parameter are similar to I, the difference is that only that the species of sweetener is different.As a result it is two
The mouthfeel that kind sweetener is used in mixed way is more salubrious sweeter and more refreshing than using a kind of mouthfeel of sweetener, and this is due to two kinds of sweeteners
It is used in mixed way, the effect of Synergistic is generated in the sense of taste, while respectively have its good in view of hydroxyl isomaltulose and FOS
Good functional character, there is preferable health-care efficacy to human body, so reason of both comprehensive, selection is used in mixed way two kinds
Sweetener allocates oral liquid.On the basis of inspissated juice dilution ratio and sugaring amount all take optimal value, compare hydroxyl isomaltulose
It is as a result as shown in the table with the influence of the different ratios of two kinds of sweeteners of FOS to the final scoring of product.Compared to before two
Individual factor, the color with comparison product of two kinds of sweeteners, structural state influence are smaller, in mouthfeel, shared by hydroxyl isomaltulose
The big scoring of ratio is relatively higher, and result displaying ratio is 7 in table:When 3, sensory evaluation scores highest, so selection 8:2、7:
3、6:4 these three levels carry out orthogonal test.
The sensory evaluation scores result table of two kinds of sweetener different ratios
III, orthogonal experiments
Raspberry oral liquid Orthogonal Experiment and Design
Raspberry oral liquid orthogonal experiments analytical table directly perceived
From the direct result of orthogonal test in table, extreme difference RA ＞ RB ＞ RC, illustrate what three factors on test results influenceed
Size order is A ＞ B ＞ C.By carrying out Multiple range test analysis to the K values of each factor in table, it is determined that allotment raspberry oral liquid
Optimal process combination is A2B2C2, i.e., the dilution ratio of raspberry inspissated juice is 1:25th, the addition of sweetener be 25%, it is different
The proportioning of two kinds of sweeteners of maltitol and FOS is 7:3.Because the combination is not in 9 experiments of orthogonal design, institute
To carry out checking test to combination A2B2C2, sensory evaluation scores result is：Color 28, structural state 27.2, mouthfeel 38.8, total score
94, illustrate that above-mentioned Orthogonal Experiment and Design is scientific and reasonable, it is as a result accurate available.
Embodiment 1-5, only it is presently preferred embodiments of the present invention, is not the limit of other forms made for the present invention
Fixed, any person skilled in the art is changed or is modified as equivalent change as enlightenment possibly also with above-mentioned technology contents
The equivalent embodiment of change.In every case it is the technical spirit without departing from the claims in the present invention, to simple made by above example
Modification, equivalent variations and remodeling, still fall within the scope of the claims in the present invention protection.
Claims (5)
1. a kind of raspberry oral liquid, it is characterised in that in parts by weight, it includes following component：
1 part of raspberry inspissated juice, pure water 20-30 parts, hydroxyl isomaltulose 4-5.5 parts, FOS 1.5-3 parts, branches and leaves carry
It is 0.002-0.010 parts to take thing.
2. a kind of raspberry oral liquid according to claim 1, it is characterised in that it is also comprised the following components：
Antioxidant 0.004-0.005g/L, stabilizer 0.0008-0.001g/L.
A kind of 3. raspberry oral liquid according to claim 2, it is characterised in that：The antioxidant is different Vc sodium.
A kind of 4. raspberry oral liquid according to claim 2, it is characterised in that：The stabilizer is 2 by weight ratio:1
Xanthans and gellan gum compounding form.
A kind of 5. raspberry oral liquid according to any one in claim 1-4, it is characterised in that：The raspberry mouth
The content for taking ellagic acid in liquid is more than 0.34mg/mL.
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