CN108697124A - A kind of Siraitia grosvenorii flavor instant drink and preparation method thereof - Google Patents

A kind of Siraitia grosvenorii flavor instant drink and preparation method thereof Download PDF

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Publication number
CN108697124A
CN108697124A CN201780008601.9A CN201780008601A CN108697124A CN 108697124 A CN108697124 A CN 108697124A CN 201780008601 A CN201780008601 A CN 201780008601A CN 108697124 A CN108697124 A CN 108697124A
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siraitia grosvenorii
extract
ultrafiltration
flavor
content
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张云
李健
蓝福生
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Guilin Jifusi Luo Han Guo Co ltd
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Guilin Jifusi Luo Han Guo Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)
  • Tea And Coffee (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

A kind of Siraitia grosvenorii flavor instant drink, including Siraitia grosvenorii flavor extract and Siraitia grosvenorii ultrafiltration concentrate, wherein the ratio of the sum of sucrose and glucose+fructose is 2.5-8.0, and plant total protein is 15%-35%, and Mogroside V content is no more than 10%.The method for preparing above-mentioned Siraitia grosvenorii flavor instant drink, including:1) preparation of Siraitia grosvenorii ultrafiltration concentrate:A. water extraction is carried out after being crushed Lo Han Guo fruit;B. it clarifies;C. ultrafiltration;D. it concentrates;2) preparation of Siraitia grosvenorii flavor extract:I. as above-mentioned a-c prepares ultrafiltration extract;Ii. adsorption chromatography collects efflux;Iii. nanofiltration;Iv. it concentrates;3) by above-mentioned Siraitia grosvenorii ultrafiltration concentrate and Siraitia grosvenorii flavor extract with 1:1-1:8 ratio allotment;4) seasoning liquid degerming, the drying obtained step 3).

Description

A kind of Siraitia grosvenorii flavor instant drink and preparation method thereof Technical field
The present invention relates to the new flavour products of one kind of Siraitia grosvenorii deep processing.Due to the addition of Siraitia grosvenorii flavor extract, so that traditional siraitia grosvenorii original juice is not required to addition auxiliary material also can smoothly realize solidification, provide new thinking for the comprehensive utilization of raising Siraitia grosvenorii resource, the exploitation of new flavour product.
Background technique
Siraitia grosvenorii is precious medical and edible dual purpose plant, contains nutriment and functional active components abundant, and therefore, people catch at the nutrition for not only retaining Siraitia grosvenorii but also the Siraitia grosvenorii deep processed product with excellent flavor is to improve the utility value of Siraitia grosvenorii.However, the water extract of Siraitia grosvenorii can not usually be dried to solid and can only exist with liquid condition after being concentrated by ultrafiltration, stability is poor, and transport and preservation are extremely not easy.Although there is researcher that can form solid by cooling after high temperature infusion, obtain product as prolonged high temperature infusion and so that the unique taste and flavor of fresh fruit is disappeared totally.In addition researcher also so that it is obtained good drying regime by the way that the auxiliary materials such as maltodextrin, cyclodextrin are added, but the attribute for yet enabling its pure natural has not existed.Although can have higher identification on mouthfeel, flavor moreover, Siraitia grosvenorii deep processed product type is dazzling currently on the market, can lead the product of Siraitia grosvenorii industry almost without.It would therefore be highly desirable to find the product preparation process and method that can retain and strengthen Siraitia grosvenorii peculiar flavour and destroy its nutrition and functional active components.
Summary of the invention
By means of the present invention, applicant of the present invention solves the above problem of this field.Specifically, the present invention passes through adsorption chromatography, ultrafiltration, nanofiltration separation, concentration, drying, Siraitia grosvenorii flavor components are obtained, and it is mixed with Siraitia grosvenorii ultrafiltration concentrate by proper proportion allotment, solve the problems, such as that the water of Siraitia grosvenorii extracts ultrafiltration concentrate and can not dry.Meanwhile drink prepared by the method for the present invention, its unique flavor is enhanced again on the basis of having the Normal juice flavor of Siraitia grosvenorii.Product prepared by the method for the present invention had both maintained the flavor of Siraitia grosvenorii itself, simultaneously but also with good mouthfeel and appearance luster, solves the technical issues of this field, obtain the Siraitia grosvenorii deep processed product with extensive market prospects, the application for promoting non-sweet tea glycosides flavor substance in Siraitia grosvenorii, further improves the utility value of Siraitia grosvenorii.
The present invention relates to:
It include Siraitia grosvenorii flavor extract and Siraitia grosvenorii ultrafiltration concentrate 1. a kind of Siraitia grosvenorii flavor instant drink, wherein the ratio of the sum of sucrose and glucose+fructose is 2.5~8.0 in the drink, and plant total protein is 15%~35%, and Mogroside V content is no more than 10%.
2. 1 instant drink, wherein the ratio of the sum of the sucrose and glucose+fructose is 2.5~6.0, preferably 2.5~5.0, more preferably 3.0~4.0.
3. 1 or 2 instant drink, wherein the plant total protein is 18.0%~30.0%, preferably 18.0%~26.0%, more preferably 20.0%~25.0%.
4. the instant drink of any one of 1-3, wherein the Mogroside V content is 0.1%-10%, 0.5%-8%, preferably 1%-7%, more preferably 1.5%-6%.
5. the instant drink of any one of 1-4, wherein total sugar content is 20~65%, preferably 30~65%, more preferable 40~60% in the drink.
6. the instant drink of any one of 1-5, wherein total acid content is 2~4%, preferably 2.0~3.5%, more preferable 2.0~3.0% in the drink.
7. the instant drink of any one of 1-6 is tea powder, tea bag, tea cream, tea block or tea extract piece.
8. the instant drink of any one of 1-7, it is water-soluble after pH value be 3.5-5.5, preferably 3-5, more preferable 4-5.
9. the method for the instant drink of preparation 1-8, comprising:
1) preparation of Siraitia grosvenorii ultrafiltration concentrate:
A. water extraction is carried out after being crushed Lo Han Guo fruit, preferably 60-100 DEG C of hot water extracts；
B. water extract is clarified；
C. the water extract after ultra filtering clarifying；
D. the water extract after ultrafiltration concentration；
2) preparation of Siraitia grosvenorii flavor extract:
I. as above-mentioned a-c prepares ultrafiltration extract；
Ii. it in adsorption chromatography separation ultrafiltration extract, collects chromatography efflux and carries out ultra filtering clarifying；
Iii. nanofiltration membrane separation, collection membrane trapped fluid are carried out to clear efflux；
Iv. Siraitia grosvenorii flavor extract is obtained after film trapped fluid is concentrated；
3) by the Siraitia grosvenorii ultrafiltration concentrate of above-mentioned preparation and Siraitia grosvenorii flavor extract with 1:1-1:8, preferably 1:2-1:7, most preferably 1:3-1:6, for example, the ratio of 1:1,1:2,1:3,1:4,1:5,1:6,1:7,1:8 are deployed；
4) seasoning liquid degerming, the drying obtained step 3) obtains Siraitia grosvenorii flavor instant drink.
10. 9 method, wherein the adsorption chromatography is that low pole or nonpolar macroporous adsorption resin chromatograph.
11. 10 method, wherein the absorption resin is macroporous polymeric adsorbent resin, more preferably styrene divinylbenzene copolymer or divinyl benzene copolymer resin.
12. 10 or 11 method, wherein carrying out ultrafiltration optionally before nanofiltration membrane in 2) iii step.
13. the method for any one of 9-12, wherein solution is concentrated to solid matter content up to 30% or more by 1) d and 2) in the concentration step of iv.
14. the method for any one of 9-13, wherein the solution after ultrafiltration passes through the nanofiltration membrane that molecular cut off is 250-2500, preferably 250-2000,250-1500,250-1000 in above-mentioned 2) iii step.
15. 14 method, wherein the solid concentration of the film trapped fluid after nanofiltration membrane is 5%~20%.
16. the Siraitia grosvenorii flavor instant drink of the method preparation by any one of item 9-15.
17. a kind of method for preparing Siraitia grosvenorii flavor instant tea paste piece, comprising:
1) preparation of Siraitia grosvenorii ultrafiltration concentrate:
A. water extraction is carried out after being crushed Lo Han Guo fruit, preferably 60-100 DEG C of hot water extracts；
B. water extract is clarified；
C. the water extract after ultra filtering clarifying；
D. the water extract after ultrafiltration concentration；
2) preparation of Siraitia grosvenorii flavor extract:
I. as above-mentioned a-c prepares ultrafiltration extract；
Ii. adsorption chromatography separates ultrafiltration extract, collects chromatography efflux and carries out ultra filtering clarifying；
Iii. nanofiltration membrane separation, collection membrane trapped fluid are carried out to clear efflux；
Iv. Siraitia grosvenorii flavor extract is obtained after film trapped fluid is concentrated；
3) by the Siraitia grosvenorii ultrafiltration concentrate of above-mentioned preparation and Siraitia grosvenorii flavor extract with 1:1-1:8, preferably 1:2-1:7, most preferably 1:3-1:6, for example, the ratio of 1:1,1:2,1:3,1:4,1:5,1:6,1:7,1:8 are deployed；
4) seasoning liquid degerming, the drying obtained step 3), the preferred pasteurization of the degerming or mistake Filter, the dry preferably spray drying；
5) it bakes, and the compression moulding in the mold of setting shape.
18. 17 method, wherein the adsorption chromatography is that low pole or nonpolar macroporous adsorption resin chromatograph.
19. 18 method, wherein the absorption resin is macroporous polymeric adsorbent resin, more preferably styrene divinylbenzene copolymer or divinyl benzene copolymer resin.
20. 18 or 19 method, wherein carrying out ultrafiltration optionally before nanofiltration membrane in 2) iii step.
21. the method for any one of 17-20, wherein 1) d and 2) in the concentration step of iv, it is 30% or more that solution, which is concentrated to solid matter content,.
22. the method for any one of 17-21, wherein the solution after ultrafiltration passes through the nanofiltration membrane that molecular cut off is 250-2500, preferably 250-2000,250-1500,250-1000.
23. 22 method, wherein the solid concentration of the film trapped fluid after nanofiltration membrane is 5%~20%.
24. the method for any one of 17-23, wherein baking temperature is 80-130 DEG C, 90-125 DEG C, 90-120 DEG C, 100-120 DEG C in the baking step.
25. 24 method, wherein baking time is 0.3-15h, 0.5-13h, 1-12h, 2-11h, 3-10h.
26. 24 or 25 method, wherein baking temperature be 80-130 DEG C, baking time 0.3-15h；Baking temperature is 90-120 DEG C, baking time 0.5-13h；Baking temperature is 100-120 DEG C, baking time 0.5-10h.
27. Siraitia grosvenorii flavor instant tea paste piece prepared by the method for any one of 17-26.
28. 27 tea extract piece includes Siraitia grosvenorii flavor extract and Siraitia grosvenorii ultrafiltration concentrate, wherein the ratio of the sum of sucrose and glucose+fructose is 2.5~8.0 in the tea cream, and plant total protein is 15%~35%, and Mogroside V content is no more than 10%.
29. 28 tea extract piece, wherein the ratio of the sum of the sucrose and glucose+fructose is 2.5~6.0, preferably 2.5~5.0, more preferably 3.0~4.0.
30. 28 or 29 tea extract piece, wherein the plant total protein is 18.0%~30.0%, preferably 18.0%~26.0%, more preferably 20.0%~25.0%.
31. the tea extract piece of any one of 28-30, wherein the Mogroside V content is 0.1%-10%, 0.5%-8%, preferably 1%-7%, more preferably 1.5%-6%.
32. the tea extract piece of any one of 28-31, wherein total sugar content is 20~65%, preferably 30~65%, more preferable 40~60% in the tea extract piece.
33. the tea extract piece of any one of 28-32, wherein total acid content is 2~4%, preferably 2.0~3.5%, more preferable 2.0~3.0% in the tea extract piece.
34. the product of the tea extract piece of instant drink or any one of item 27-33 comprising any one of item 1-8.
Detailed description of the invention
Fig. 1 is pure solid flavor Siraitia grosvenorii tea extract piece preparation technology flow chart.
Fig. 2 is Siraitia grosvenorii tea cream flavor and color value corresponding relationship.
The color value distribution map of Fig. 3 different flavor tea cream, wherein 1. indicating original flavor or without tea smell；2. indicating similar " clovershrub " tea smell and burnt odor taste；3. indicating offending burnt bitter taste.Fig. 4 is the mouthfeel radar map of different Siraitia grosvenorii flavor extracts.
Fig. 5: the flavor extract and raw material mouthfeel of different nanofiltration UF membranes compare.
Fig. 6: tea cream is compared with the mouthfeel for preparing raw material.
The mouthfeel of Fig. 7: tea cream and M50 and traditional dry fruit extracting solution compares.
Sample port senses method for testing
1. sensory testing requires:
The sensory lab: it is required that good divulge information, illumination, indoor color and the temperature of suitable sensory test, have enough spaces.
Sensory evaluation person: characteristic odor, the taste etc. of the more objective evaluation product of energy have good communication skill and ability of language expression.
Judge requirement: at least half an hour must not eat before evaluating, and drink or smoke, cannot use perfume with it.Concentrate on, takes seriously and judge.After judging a sample, is gargled with pure water and clean oral cavity and sufficiently rest, carry out judging for next sample again later.
2. judging step:
The concentration and temperature that sample is tasted
It no glycosides liquid flavor raw material and is tasted without glycosides liquid flavor with the concentration of solid content 5%, tastes temperature 50 C heat preservation.
It judges and data processing
Prepare sample by requirements above, ask sensory evaluation person to carry out trial test and the scale to the index in such as following table -1 according to table -2, count the score data of each valuation officer, effective evaluation data are no less than 10 groups, draw organoleptic analysis's radar map according to data.
Siraitia grosvenorii flavor extracting solution, Siraitia grosvenorii are concentrated by ultrafiltration liquid and tea cream and the aqueous solution trial test that Mogroside V content is 0.2 ‰ are made with pure water；In the case where can't detect momordica grosvenori glycoside V in Siraitia grosvenorii flavor extracting solution, the aqueous solution that solid matter content is 5% is made in Siraitia grosvenorii flavor extracting solution and is tasted.To sensory testing's index shown in table 1 with the adopted sensory test result of 0~9 point of formulation.
The detection of sample physical and chemical index
1. Mogroside V content detects
Using the momordica grosvenori glycoside V through demarcating content as standard items, by the Mogroside V content of high performance liquid chromatography (HPLC) peak area external standard method (GB1886.77-2016) test sample.
2. the detection of total acid
Reference standard GB/T 12456-2008 " measurement of total acid in food " is measured.
3. the content detection of plant gross protein
Reference standard GB 5009.5-2010 " measurement of Protein in Food " first method, Kjeldahl's method are measured.
4. the assay of sucrose, glucose, fructose
Reference standard GB/T 22221-2008 " the measurement high performance liquid chromatography of fructose, glucose, sucrose, maltose, lactose in food " is measured.
5. the assay of total reducing sugar and monosaccharide
Total sugar content defined herein is the sum of sucrose, three kinds of sugared contents of glucose and fructose.
Contents of monosaccharides defined herein refers to the sum of the content of glucose and fructose.
The detection method of each sugar is executed by the 4th detection method.
Embodiment
Embodiment 1: the preparation of Siraitia grosvenorii flavor extracting solution
Following Siraitia grosvenorii flavor extracting solution is alternatively referred to as Siraitia grosvenorii flavor extract.
A: the preparation of column liquid A was adsorbed
New fresh fructus momordicae 300kg is taken, is broken into little particle postposition counterflow extraction apparatus through crusher, 90 DEG C of 1000L temperature of hot water is added and extracts, extracting solution is handled with Juice squeezer, is clarified again with ceramic membrane ultrafitration after being centrifuged, and ultrafiltration clear liquid is obtained.Ultrafiltration clear liquid is collected into chromatographic column (diameter 30cm* pillar height 90cm) the processing absorption mogroside equipped with 50L macroreticular resin and is not crossed column efflux A:1100L, solid matter content 2.2% by what resin column adsorbed.Based on dried object, the total acid of product is 8.45%, Mogroside V content 0.01%, cane sugar content 65.9%, and fructose+glucose content is 29.2%, protein content 12.5%.
B: the preparation of Siraitia grosvenorii flavor extracting solution B
Take by A method acquisition absorption column efflux 20L, ceramic membrane ultrafitration clarification through 100k dalton, then the molecular film for being 250 with molecular cut off (film specification is 1812 type), carry out UF membrane and concentration, it controls into film pressure≤1MPa, side concentrate solution solid matter content Brix=10.6% is retained after 5h, volume 3.4L, into concentrate plus water 1.7L dilutes, continue separation concentration, side concentrate solution solid content Brix%=10 to be retained, again with the dilution of identical water, circulation washing concentrating 2 times, it is concentrated into solid content >=10% 3rd time, stop concentration, release concentrate, volume 2.5L, solid content is Brix%=10.3.Concentrate is concentrated under reduced pressure, the Siraitia grosvenorii flavor extracting solution B:725ml that solid matter content is 35.2% is obtained.
Through detecting, based on dried object, which is 3.6%, cane sugar content 44.9%, and fructose+glucose content is 18.3%, Mogroside V content 0.2%, protein content 18.3%, solid yield 58%.
C: the preparation of Siraitia grosvenorii flavor extracting solution C
Take by A method acquisition absorption column efflux 25L, ceramic membrane ultrafitration clarification through 100k dalton, then the molecular film for being 500 with molecular cut off (film specification is 1812 type), carry out UF membrane and concentration, it controls into film pressure≤1MPa, side concentrate solution solid content Brix=12.0% is retained after 3.5h, volume 3.20L, into concentrate plus water 1.6L dilutes, continue separation concentration, side concentrate solution solid content Brix%=10 to be retained, again with the dilution of identical water, circulation washing concentrating 2 times, it is concentrated into solid content >=10% 3rd time, stop concentration, release concentrate, volume 1.65L, solid matter content is Brix%=11.8.Concentrate is concentrated under reduced pressure, obtaining solid matter content is 33.0%, the Siraitia grosvenorii flavor extracting solution C of volume 580ml.
Through detecting, based on dried object, which is 2.6%, sucrose 40.8%, and fructose+glucose is 11.5%, protein content 22.6%, Mogroside V content 0.52%, solid yield 35%.
D: the preparation of Siraitia grosvenorii flavor extracting solution D
Take by A method acquisition absorption column efflux 30L, ceramic membrane ultrafitration clarification through 100k dalton, then the molecular film for being 1000 with molecular cut off (film specification is 1812 type), carry out UF membrane and concentration, it controls into film pressure≤1MPa, side concentrate solution solid content Brix=10.7% is retained after 3.3h, volume 3.95L, into concentrate plus water 2.0L dilutes, continue separation concentration, side concentrate solution solid content Brix%=10 to be retained, again with the dilution of identical water, circulation washing concentrating 2 times, it is concentrated into solid content >=10% 3rd time, stop concentration, release concentrate, volume 1.73L, solid matter content is Brix%=10.7.Concentrate is carried out to decompression process for ball milling density equipment concentration again, obtains solid matter content 35.2%, the Siraitia grosvenorii flavor extracting solution D of volume 525ml.
Through detecting, based on dried object, which is 2.1%, cane sugar content 38.9%, and fructose+glucose content is 6.2%, Mogroside V content 0.68%, protein content 25.1%, solid yield 28%.
E: the preparation of Siraitia grosvenorii flavor extracting solution E
Take by A method acquisition absorption column efflux 30L, ceramic membrane ultrafitration clarification through 100k dalton, then the molecular film for being 2500 with molecular cut off (film specification is 1812 type), carry out UF membrane and concentration, it controls into film pressure≤1MPa, side concentrate solution solid matter content Brix=9.8% is retained after 3.3h, volume 4.25L, into concentrate plus water 2.1L dilutes, continue separation concentration, side concentrate solution solid matter content Brix%=10 to be retained, again with the dilution of identical water, circulation washing concentrating 2 times, it is concentrated into solid matter content >=10% 3rd time, stop concentration, release concentrate, volume 1.66L, solid matter content is Brix%=10.1.Concentrate is concentrated under reduced pressure, the Siraitia grosvenorii flavor extracting solution E:510ml of solid matter content 32.5% is obtained.
Through detecting, which is 1.5%, cane sugar content 40.08%, and glucose+fructose content is 3.8%, Mogroside V content 1.23%, protein content 31.0%, solid yield 25.4%.
F: the preparation of Siraitia grosvenorii flavor extracting solution F
Take by A method acquisition absorption column efflux 50L, ceramic membrane ultrafitration clarification through 100k dalton, then the molecular film for being 3500 with molecular cut off (film specification is 1812 type), carry out UF membrane and concentration, it controls into film pressure≤1MPa, side concentrate solution solid matter content Brix=11.3% is retained after 3.3h, volume 5.65L, into concentrate plus water 2.8L dilutes, continue separation concentration, side concentrate solution solid matter content Brix%=10 to be retained, again with the dilution of identical water, circulation washing concentrating 2 times, it is concentrated into solid matter content >=10% 3rd time, stop concentration, release concentrate, volume 1.65L, solid matter content is Brix%=10.6.Concentrate is concentrated under reduced pressure, the Siraitia grosvenorii flavor extracting solution F:510ml of solid matter content 34.0% is obtained.
Through detecting, which is 0.8%, cane sugar content 15.6%, and glucose+fructose content is 0.5%, Mogroside V content 0.1%, protein content 45.0%, solid yield 15.9%.
G: the preparation of Siraitia grosvenorii flavor extracting solution G
Take by A method acquisition absorption column efflux 20L, ceramic membrane ultrafitration clarification through 100k dalton, then the molecular film for being 150 with molecular cut off (film specification is 1812 type), carry out UF membrane and concentration, it controls into film pressure≤1MPa, concentrate solution solid matter content in side is retained after 5h Brix=10.1%, volume 3.9L, into concentrate plus water 2.0L dilutes, and continues separation concentration, side concentrate solution solid matter content Brix%=10 to be retained, again with the dilution of identical water, circulation washing concentrating 2 times, it is concentrated into solid matter content >=10% for 3rd time, stops concentration, release concentrate, volume 2.5L, solid matter content Brix%=10.3.Concentrate is concentrated under reduced pressure, obtains Siraitia grosvenorii flavor extracting solution G:1100ml, up to 33.2%, solution can not be dried solution solids content of material.Concentrate is through detecting, color value 0.203, total acid content 6.6%, total sugar content 62.2%, contents of monosaccharides 26.3%, Mogroside V content 0.02%, solid yield 83%.
Embodiment 2: the preparation of Siraitia grosvenorii ultrafiltration concentrate (liquid)
The preparation of Siraitia grosvenorii ultrafiltration concentration liquid H
New fresh fructus momordicae 30kg is taken, is broken into little particle postposition counterflow extraction apparatus through crusher, 90 DEG C of 100L temperature of hot water is added and extracts, extracting solution is handled with Juice squeezer, it is clarified again with ceramic membrane ultrafitration after being centrifuged, obtains ultrafiltration clear liquid and be concentrated under reduced pressure, obtained 9.3L Siraitia grosvenorii and liquid H is concentrated by ultrafiltration.Through detecting, Normal juice solid content 35.5%.Total acid content is 0.8%, cane sugar content 15.6%, and glucose+fructose content is 1.5%, Mogroside V content 0.1%, protein content 45.0%, solid yield 15.9%.
Embodiment 3: the preparation of Siraitia grosvenorii flavor tea cream powder
The preparation of Siraitia grosvenorii flavor tea cream powder I
Taking Siraitia grosvenorii flavor extracting solution B to be concentrated by ultrafiltration with the Siraitia grosvenorii that embodiment 2 obtains, liquid H is uniform by solid ratio 8:1 progress mixing preparation, and filtering carries out being spray-dried to obtain tea cream powder, by tea cream powder in 90 DEG C, toasts 10h, obtains Siraitia grosvenorii flavor tea cream powder I.
Tea cream powder I is through detecting, Mogroside V content 0.6%, total acid content 3.56%, cane sugar content is 43.52%, and fructose+glucose content is 19.73, protein content 18.32%, total sugar content is 63.25%, and the ratio of the sum of sucrose and glucose+fructose is 2.19.
The preparation of Siraitia grosvenorii flavor tea cream powder J
Taking Siraitia grosvenorii flavor extracting solution D to be concentrated by ultrafiltration with Siraitia grosvenorii, liquid H is uniform by solid ratio 2:1 progress mixing preparation, and filtering carries out being spray-dried to obtain tea cream powder, by tea cream powder in 120 DEG C, toasts 0.5h, obtains the Siraitia grosvenorii tea cream powder J with peculiar flavour.
Tea cream powder J is through detecting, Mogroside V content 1.70%, total acid content 2.46%, cane sugar content is 35.85%, and fructose+glucose content is 14.53, protein content 23.90%, total sugar content is 55.03%, and the ratio of the sum of sucrose and glucose+fructose is 2.47.
The preparation of Siraitia grosvenorii flavor tea cream powder K
Taking Siraitia grosvenorii flavor extracting solution C to be concentrated by ultrafiltration with Siraitia grosvenorii, liquid H is uniform by solid ratio 4:1 progress mixing preparation, and filtering carries out being spray-dried to obtain tea cream powder, by tea cream powder in 120 DEG C, toasts 0.5h, obtains the Siraitia grosvenorii tea cream powder K with peculiar flavour.
Tea cream powder is detected through K, and glycosides V content is 1.20%, total acid content 2.78%, cane sugar content 38.59%, and fructose+glucose content is 15.44, protein content 21.78%, total sugar content 54.3%, and the ratio of the sum of sucrose and glucose+fructose is 2.50.
The preparation of Siraitia grosvenorii flavor tea cream powder L
Taking Siraitia grosvenorii flavor extracting solution E to be concentrated by ultrafiltration with Siraitia grosvenorii, liquid H is uniform by solid ratio 1:1 progress mixing preparation, and filtering carries out being spray-dried to obtain tea cream powder, by tea cream powder in 105 DEG C, toasts 1.5h, obtains the Siraitia grosvenorii tea cream powder L with peculiar flavour.
Tea cream powder L is through detecting, and glycosides V content is 2.52%, total acid content 2.35%, cane sugar content 34.92%, and fructose+glucose content is 17.49, protein content 24.98%, total sugar content 52.38%, and the ratio of the sum of sucrose and glucose+fructose is 2.0.
The preparation of Siraitia grosvenorii flavor tea cream powder M
Taking Siraitia grosvenorii flavor extracting solution E to be concentrated by ultrafiltration with Siraitia grosvenorii, liquid H is uniform by solid ratio 8:1 progress mixing preparation, and filtering carries out being spray-dried to obtain tea cream powder, by tea cream powder in 80 DEG C, toasts 15h, obtains the Siraitia grosvenorii tea cream powder M with peculiar flavour.
Tea cream powder M is through detecting, and glycosides V content is 1.52%, total acid content 1.69%, cane sugar content 38.92%, and fructose+glucose content is 6.84, protein content 29.61%, total sugar content 45.77%, and the ratio of the sum of sucrose and glucose+fructose is 5.7.
Embodiment 4: the preparation of Siraitia grosvenorii flavor tea extract piece
The preparation of Siraitia grosvenorii flavor tea extract piece N
In the mold that the Siraitia grosvenorii flavor tea cream powder K of aforementioned acquisition is installed to setting shape, 10min softening, while hot compression moulding are heated at 100 DEG C, taking-up is cooled to 50 DEG C hereinafter, demoulding, must have the instant pure solid Siraitia grosvenorii flavor tea extract piece N of specific shape.
Embodiment 5: the influence of tea cream powder baking temperature and time to product special flavour and color value
The baking temperature of tea cream and time are the flavor for influencing product and the principal element of color value, show by test of many times, 80 DEG C of temperature baking 15h or 20min are toasted at 130 DEG C of temperature is that tea cream can be allowed to generate more strong flavor, be below at each temperature baking time to the experimental result of flavor effect.
Take three crowdes of unbaked tea cream powder I0, J0, K0 respectively at 80 DEG C, 90 DEG C, 100 DEG C, 110 DEG C, 120 DEG C, 20min~900min is toasted at 130 DEG C, 140 DEG C, is learnt from else's experience the tea cream powder 0.5g of baking at each time point, with 60 DEG C of hot dissolved in boiled water, it tastes, judges whether it has the tea smell of similar " clovershrub ", and measure its color value (for absorbance value of 1% concentration of aqueous solution at 420nm).
1 sample color value of table with baking temperature and baking time variation
From upper table data, baking time is longer at identical temperature, and color is deeper, and identical baking time temperature is higher, and color burn is more serious.
The flavor of 2 sample of table with baking temperature and baking time variation
Test at a temperature of, the baking temperature of 80-130 DEG C of range can make material generate special tea smell, tea smell is generated at 80 DEG C of lower temperature needs longer baking time, but it can toast in the long period without coking, after reaching 140 DEG C, the easily quick coking of material is unfavorable for obtaining the product of tea smell.
Table 3 corresponds to the sample number that baking time generates similar " clovershrub " tea smell and burnt odor taste at each temperature
Analysis is known: contrast table 2 is it is found that the sample for generating " clovershrub " taste is concentrated mainly on 100~130 DEG C of stoving temperature, and in the range of 20~60min of baking time and low temperature bakes for a long time.
Statistics indicate that it is not that the higher the better that baking, which makes tea cream powder generate similar " clovershrub " tea smell and the temperature of burnt odor taste, the higher temperature the easier to make tea cream coking in a short time and generates offending burnt bitter taste.
The color value mapping table of table 4 Siraitia grosvenorii flavor and product
Siraitia grosvenorii tea cream flavor and color value corresponding relationship are referring to figs. 2 and 3.From Fig. 2 and Fig. 3 as it can be seen that the color value of the Siraitia grosvenorii tea cream with strong tea smell and burnt odor taste is mainly distributed between 0.30-0.85, when the color value of product is more than 0.8, it is easy to generate burnt bitter taste, when being lower than 0.3, tea smell is not likely to produce.
Embodiment 6: heating influence to product special flavour of the tea cream in liquid condition and pulverulence
The color value of the tea cream and solid tea cream of liquid product in a heated condition can change, but carry out following test to the tea smell that tea cream whether can be made to generate similar solid baking under liquid condition.
The allotment mixed liquor of tea cream powder J and K before it is dried is taken respectively to be divided in the closed sample bottle of 100ml, it is heated under the conditions of setting 80 DEG C, 90 DEG C, 100 DEG C, is sampled every 1h and carry out sensory test and color value detection (absorbance value of the Brix=1% at 420nm).
5 tea cream of table is in liquid condition heating product color value variation and mouthfeel record
According to the data of upper table, the color value of product can be made to be obviously improved though tea cream liquid heats in a liquid state, color value can also reach the level of tea cream powder of the embodiment 5 with tea smell, and product does not produce tea smell because of the intensification of color value.It can be said that bright, the tea smell of tea cream only in the solid state, by the baking of temperature and time appropriate, can be generated.
Embodiment 7: the different ratio of liquid and Siraitia grosvenorii flavor extracting solution is concentrated by ultrafiltration to dry influence in Siraitia grosvenorii
Siraitia grosvenorii is concentrated by ultrafiltration liquid and is generally difficult to be prepared into the solid powder of dried forms, therefore is difficult individually to prepare Siraitia grosvenorii flavored drink from siraitia grosvenorii original juice.Siraitia grosvenorii flavor extracting solution of the invention is added present invention discover that being concentrated by ultrafiltration in liquid to Siraitia grosvenorii, by the ratio of optimization sucrose and the sum of glucose+fructose, improve mixture can drying property.
It takes ultrafiltration concentration liquid and flavor extracting solution according to the form below ratio to be deployed, is then spray-dried respectively, 149~159 DEG C of inlet air temperature, 79~85 DEG C of leaving air temp.Investigate the spray drying state of material.
Different liquid and the flavor extracting solutions of being concentrated by ultrafiltration of table 6 is with the influence for comparing drying regime
Match in dry influence and mixture monosaccharide (glucose and fructose) and total sugar content and its accounting it is closely related.The product that different molecular UF membrane obtains when deploying with the concentrate of ultrafiltrate, can obtain smoothly dry proportion and also be not quite similar because of composition containing sugar therein and the difference of sugar content level.In test group, glucose+fructose content is substantially below 20% in the allotment mixture that can be dried, and ratio >=2.0 of the sum of sucrose and glucose+fructose, although the ratio of too small ultrafiltration concentration liquid is conducive to the drying of product, but can make the Siraitia grosvenorii flavor of mixture reduces, and is unfavorable for keeping the plumpness of product mouthfeel.
Embodiment 8: the comparison of tea cream and its preparation process product and Siraitia grosvenorii other products
1. test sample source explanation
7 rule of origin of table and number
2. the measurement result of each product main component and content
The content of each product main ingredient of table 8
3. sensory test result
By preceding method test sample mouthfeel, the sensory test comparing result and radar map of Siraitia grosvenorii tea cream and other momordica grosvenori products are obtained, referring to fig. 4 to Fig. 7.
3.1. sensory test result
The sensory test result of table 9 Siraitia grosvenorii tea extract piece and other momordica grosvenori products
3.2. mouthfeel radar map is referring to fig. 4 to Fig. 7.Fig. 4 shows that multiple mouthfeel indexs of flavor extracting solution are promoted, and tart flavour is significantly weakened compared with raw material (crossing column liquid).Fig. 5 shows the mouthfeel for the trapped fluid that the molecular film of molecular cut off 150 obtains and to cross column liquid phase difference unobvious, and because can not dry containing more monosaccharide, and the product of the molecule film process of 3500 molecular cut offs has apparent coke bitter taste.Fig. 6 shows that tea cream not only remains the flavor of Siraitia grosvenorii compared with the mouthfeel for preparing raw material, but also improves other mouthfeels.Fig. 7 shows that tea cream remains the peculiar flavour of Siraitia grosvenorii compared with mangosteen powder M50；Compared with traditional dry fruit extracting solution, the flavor of Siraitia grosvenorii had not only been remained, but also has improved other mouthfeels.

Claims (17)

  1. A kind of Siraitia grosvenorii flavor instant drink includes Siraitia grosvenorii flavor extract and Siraitia grosvenorii ultrafiltration concentrate, wherein the ratio of the sum of sucrose and glucose+fructose is 2.5~8.0 in the drink, and plant total protein is 15%~35%, and Mogroside V content is no more than 10%.
  2. The instant drink of claim 1, wherein the ratio of the sum of the sucrose and glucose+fructose is 2.5~6.0, plant total protein is 18.0%~30.0%, Mogroside V content is 0.1%-10%, the ratio of the sum of the sucrose and glucose+fructose is 2.5~5.0 preferably wherein, plant total protein is 18.0%~26.0%, Mogroside V content is 1%-7%, the ratio of more preferably the sum of wherein described sucrose and glucose+fructose is 3.0~4.0, plant total protein is 20.0%~25.0%, Mogroside V content 0.5%-8%.
  3. The instant drink of claims 1 or 2, wherein total sugar content is 20~65%, preferably 30~65%, more preferable 40~60% in the drink.
  4. The instant drink of any one of claim 1-3, wherein total acid content is 2~4%, preferably 2.0~3.5%, more preferable 2.0~3.0% in the drink.
  5. The instant drink of any one of claim 1-4 is tea powder, tea cream or tea extract piece.
  6. The instant drink of any one of claim 1-5, it is water-soluble after pH value be 3.5-5.5, preferably 3-5, more preferable 4-5.
  7. The method for preparing the instant drink of claim 1-6, comprising:
    1) preparation of Siraitia grosvenorii ultrafiltration concentrate:
    A. water extraction is carried out after being crushed Lo Han Guo fruit, preferably 60-100 DEG C of hot water extracts；
    B. water extract is clarified；
    C. the water extract after ultra filtering clarifying；
    D. the water extract after ultrafiltration concentration；
    2) preparation of Siraitia grosvenorii flavor extract:
    I. as above-mentioned a-c prepares ultrafiltration extract；
    Ii. adsorption chromatography separates ultrafiltration extract, collects chromatography efflux；
    Iii. nanofiltration membrane is carried out to efflux；
    Iv. Siraitia grosvenorii flavor extract is obtained after being concentrated；
    3) the Siraitia grosvenorii ultrafiltration concentrate of above-mentioned preparation and Siraitia grosvenorii flavor extract are deployed with the ratio of 1:1-1:8, preferably 1:2-1:7, most preferably 1:3-1:6；
    4) seasoning liquid degerming, the drying obtained step 3) obtains Siraitia grosvenorii flavor instant drink.
  8. Method for claim 7, wherein the adsorption chromatography is that low pole or nonpolar macroporous adsorption resin chromatograph.
  9. The method of any one of claim 7-8, wherein the solution after ultrafiltration passes through the nanofiltration membrane that molecular cut off is 250-2500, preferably 250-2000,250-1500,250-1000 in above-mentioned iii step.
  10. Method for claim 9, wherein the solid concentration of the film trapped fluid after nanofiltration membrane is 5%~20%.
  11. The Siraitia grosvenorii flavor instant drink prepared by the method for any one of claim 7-10.
  12. A method of preparing Siraitia grosvenorii flavor instant tea paste piece, comprising:
    1) preparation of Siraitia grosvenorii ultrafiltration concentrate:
    A. water extraction is carried out after being crushed Lo Han Guo fruit, preferably 60-100 DEG C of hot water extracts；
    B. water extract is clarified；
    C. the water extract after ultra filtering clarifying；
    D. the water extract after ultrafiltration concentration；
    2) preparation of Siraitia grosvenorii flavor extract:
    I. as above-mentioned a-c prepares ultrafiltration extract；
    Ii. adsorption chromatography separates ultrafiltration extract, collects chromatography efflux；
    Iii. nanofiltration membrane is carried out to efflux；
    Iv. Siraitia grosvenorii flavor extract is obtained after being concentrated；
    3) the Siraitia grosvenorii ultrafiltration concentrate of above-mentioned preparation and Siraitia grosvenorii flavor extract are deployed with the ratio of 1:1-1:8, preferably 1:2-1:7, most preferably 1:3-1:6；
    4) seasoning liquid degerming, the drying obtained step 3), the preferred pasteurization of the degerming or filtering, the dry preferably spray drying；
    5) it bakes, and the compression moulding in the mold of setting shape.
  13. The method of claim 12, wherein the adsorption chromatography is that low pole or nonpolar macroporous adsorption resin chromatograph.
  14. The method of claim 12 or 13, wherein the solution after ultrafiltration be by molecular cut off The nanofiltration membrane of 250-2500, preferably 250-2000,250-1500,250-1000.
  15. The method of claim 14, wherein the solid concentration of the film trapped fluid after nanofiltration membrane is 5%~20%.
  16. The method of any one of claim 12-15, wherein baking temperature is 80-130 DEG C, baking time 0.3-15h in the baking step；It is preferred that baking temperature is 100-120 DEG C, baking time 0.5-10h.
  17. The Siraitia grosvenorii flavor instant tea paste piece of the method preparation of any one of claim 12-16.
CN201780008601.9A 2016-10-24 2017-10-23 A kind of Siraitia grosvenorii flavor instant drink and preparation method thereof Pending CN108697124A (en)

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CN111543530B (en) * 2020-06-22 2023-06-02 湖南华诚生物资源股份有限公司 Preparation method of low-calorie momordica grosvenori sweet tea light drink
CN116098249A (en) * 2021-11-10 2023-05-12 桂林莱茵生物科技股份有限公司 Preparation method of multi-fold sweet momordica grosvenori pure juice with sugar replacing function
CN114259000B (en) * 2022-01-04 2024-02-09 邵阳华诚绿果生物科技有限公司 Momordica grosvenori concentrated juice and preparation method thereof
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