CN109275813B - Method for preparing apple and berry compound pulp beverage from acanthopanax sessiliflorus pulp - Google Patents
Method for preparing apple and berry compound pulp beverage from acanthopanax sessiliflorus pulp Download PDFInfo
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- CN109275813B CN109275813B CN201811374026.7A CN201811374026A CN109275813B CN 109275813 B CN109275813 B CN 109275813B CN 201811374026 A CN201811374026 A CN 201811374026A CN 109275813 B CN109275813 B CN 109275813B
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000021028 berry Nutrition 0.000 title claims abstract description 10
- 241001505454 Eleutherococcus sessiliflorus Species 0.000 title 1
- 244000167222 Acanthopanax sessiliflorus Species 0.000 claims abstract description 46
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 9
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- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 9
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- 235000021446 Apple puree Nutrition 0.000 description 7
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- -1 ABTS free radical Chemical class 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
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- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 4
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- 239000012153 distilled water Substances 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
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- GLDQAMYCGOIJDV-UHFFFAOYSA-N 2,3-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=CC(O)=C1O GLDQAMYCGOIJDV-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- YTMNONATNXDQJF-UBNZBFALSA-N chrysanthemin Chemical compound [Cl-].O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 YTMNONATNXDQJF-UBNZBFALSA-N 0.000 description 2
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- 229960004889 salicylic acid Drugs 0.000 description 2
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- WCBPJVKVIMMEQC-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 WCBPJVKVIMMEQC-UHFFFAOYSA-N 0.000 description 1
- 229940082044 2,3-dihydroxybenzoic acid Drugs 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
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- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
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- HEILIGJNYTWOHU-UHFFFAOYSA-N ethanol 2-hydroxybenzoic acid Chemical compound CCO.OC(=O)C1=CC=CC=C1O HEILIGJNYTWOHU-UHFFFAOYSA-N 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
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- 230000006872 improvement Effects 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
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- 239000001103 potassium chloride Substances 0.000 description 1
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- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a method for preparing apple and berry compound pulp beverage by using acanthopanax sessiliflorus pulp, which is mainly prepared by processing Hanfu apples, raspberries, blueberries, acanthopanax sessiliflorus, white granulated sugar, honey, citric acid, sodium carboxymethylcellulose, xanthan gum and agar according to the processes of cleaning, pulping, mixing, blending, homogenizing, pasteurizing and the like of raw materials, is rich in polyphenol and anthocyanin and has strong antioxidant activity. The invention effectively removes the foreign flavor and the burnt taste brought by the acanthopanax sessiliflorus, simultaneously furthest reserves the pulp component of the acanthopanax sessiliflorus, solves the problems of heavy bitter taste, poor mouthfeel and low utilization rate of nutrient components of the acanthopanax sessiliflorus, simultaneously solves the problems of sour, bitter and astringent flavors of single blueberry, raspberry and acanthopanax sessiliflorus raw materials by compounding, achieves the purposes of complementary and coordinated flavors, saving the consumption of additives, greatly improving the content of total phenols and anthocyanin in the compound beverage, further enriching the nutrient components and improving the health care effect.
Description
Technical Field
The invention relates to the technical field of food and beverage, in particular to a method for preparing an apple and berry compound pulp beverage by using acanthopanax sessiliflorus pulp.
Background
The fruit pulp beverage is prepared by crushing and pulping fruits, retains pulp particles and flavor components in natural fruits, and is rich in nutrition. With the improvement of the nutrition and health care consciousness of people, the compound pulp beverage is favored by more and more people due to the perfect mixed flavor and more abundant nutrient components.
Acanthopanax sessiliflorus, also known as Acanthopanax sessiliflorus, is a plant belonging to the genus Acanthopanax of the family Araliaceae, and is mainly distributed in northeast, north China and surrounding areas. The fruit is a small berry, is rich in phenolic substances such as anthocyanin, procyanidine and flavone, soluble polysaccharide, a plurality of trace elements and vitamins, has various health care effects of resisting oxidation, reducing blood pressure, regulating immunity and the like, and is approved by the Ministry of health as a new resource food in 2008. However, the fruits are bitter and have certain astringent taste, so that the fruits are not easy to accept by people, in addition, the fruit seeds are not easy to remove in the processing process, and the fine fruit seed particle components remained in the fruit pulp after pulping bring miscellaneous taste and paste taste to the products, so that the direct utilization of the fruit pulp to prepare the beverage is limited. At present, dry fruits are mostly crushed and then made into tea bags, or water extract or alcohol extract obtained by soaking the dry fruits in water or white spirit is blended to prepare liquid beverages, so that the utilization rate of nutrient components is low. In recent years, the fruit is fermented to remove bitterness and then juiced and blended, the process is complex, and the production period is relatively long.
The Hanfu apples, the raspberries, the blueberries and other small berries not only contain rich vitamins and trace elements, but also contain rich phenolic substances, have strong health-care effects of resisting oxidation, preventing cerebrovascular diseases, diabetes and other chronic diseases, improving eyesight, beautifying and protecting skin and the like, and the Hanfu apples are sweet and crisp in pulp, but the flavors of the blueberries and the raspberries are sour and are combined with other flavors, so that the Hanfu apples, the raspberries and other small berries are more easily accepted by people.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention aims to provide a method for preparing an apple and berry compound pulp beverage by using acanthopanax sessiliflorus pulp, which solves the problems of heavy bitter taste, poor mouthfeel and low utilization rate of nutrient components of the acanthopanax sessiliflorus, and solves the problems of sour, bitter and astringent flavors of single blueberry, raspberry and acanthopanax sessiliflorus raw materials by compounding, thereby achieving the purposes of complementary and coordinated flavors, saving the consumption of additives, greatly improving the contents of total phenols and anthocyanins in the compound beverage, further enriching the nutrient components of the compound beverage and improving the health care effect.
The invention aims to realize the following technical scheme, and the method for preparing the apple and berry compound pulp beverage by using the acanthopanax sessiliflorus pulp has the technical key points that the compound pulp beverage is mainly added according to the parts by weight and comprises the following steps: 10-25 parts of acanthopanax sessiliflorus pulp, 10-15 parts of raspberry pulp, 23-30 parts of blueberry pulp, 30-40 parts of Hanfu apple pulp, 8-12 parts of white granulated sugar, 2-4 parts of honey, 0.1-0.2 part of sodium carboxymethylcellulose, 0.1-0.2 part of xanthan gum and 0.1-0.2 part of agar;
the preparation method of the acanthopanax sessiliflorus pulp comprises the following steps: weighing a plurality of dried sessileflower acanthopanax stems, adding water with the weight being 10 times of the weight of the sessileflower acanthopanax stems, rehydrating for 40min at 80 ℃, pulping by using a pulping machine, and removing fine fruit seed solid particles by using a 60-mesh screen to obtain the sessileflower acanthopanax stem dried fruit;
the preparation method of the raspberry pulp, the blueberry pulp and the Hanfu apple pulp comprises the following steps: adding water of 1/3, 1/3 and 1/2 of raspberry, blueberry and apple respectively, pulping, wherein the apple needs to be peeled, then adding the peeled apple into 0.3% sodium sulfite solution for color protection for 1h, rinsing, and adding water for pulping;
weighing the acanthopanax sessiliflorus pulp, the raspberry pulp, the blueberry pulp, the Hanfu apple pulp, the white granulated sugar, the honey, the sodium carboxymethyl cellulose, the xanthan gum and the agar according to parts by weight, uniformly mixing, sending into a colloid mill and a homogenizer for homogenization treatment, sterilizing at 95 ℃ for 1min, filling at 70-80 ℃ while hot, immediately sealing, and performing secondary sterilization at 85 ℃ for 30min to obtain the compound pulp beverage.
The invention has the beneficial effects that:
(1) the raspberry, the blueberry, the Hanfu apple and the acanthopanax sessiliflorus not only contain rich vitamins and trace elements, but also contain rich phenolic substances, and have the health-care effects of resisting oxidation, preventing cardiovascular diseases and diabetes, protecting eyesight, beautifying and protecting skin and the like.
(2) Blueberry pulp and raspberry pulp are sour, while acanthopanax sessiliflorus pulp is bitter and astringent. According to the invention, the sour taste of the blueberry pulp and the raspberry pulp is utilized to neutralize the bitter taste of the acanthopanax sessiliflorus pulp, on the basis, the added honey and white granulated sugar effectively remove the astringent taste of the acanthopanax sessiliflorus pulp, and the sweet cold apple pulp is added to enable the final compound pulp beverage to have harmonious fruit flavor and be sour, sweet and delicious. By means of the compound blending of four kinds of fruit pulp with different tastes of sweet, sour, bitter and astringent, the flavor deficiency of a single raw material is made up, the defects are changed into advantages, the flavor complementation and coordination are achieved, the fruit pulp is more acceptable to people, meanwhile, the dosage of additives is reduced, and the naturalness of the product is emphasized.
(3) The sessileflower acanthopanax sessiliflorus fruit seeds are not easy to separate from the pulp, and the small fruit seed components crushed in the pulping process bring foreign flavor and pasty mouthfeel to the pulp. The invention adopts the 60-mesh screen to effectively remove the fine fruit seed components in the fruit pulp, and simultaneously furthest retains and utilizes the fruit pulp, and the compound beverage processed by using the fruit pulp has high utilization rate of the nutritional functional components, simple technical process and low cost.
Detailed Description
Example one
1. The preparation method of the compound pulp beverage comprises the following components in parts by mass:
2. the manufacturing steps are as follows:
(1) after the raw materials are cleaned, the Hanfu apples are peeled and added into a sodium sulfite solution with the concentration of 0.3 percent for color protection for 1 hour. Then adding raspberry, blueberry and Hanfu apple into water with the fruit weight of 1/3, 1/3 and 1/2 respectively, pulping with a pulping machine, adding dried acanthopanax sessiliflorus fruit into water with the fruit weight of 10 times, rehydrating at 80 ℃ for 40min, and then pulping with a 60-mesh screen.
(2) Weighing and mixing the obtained acanthopanax sessiliflorus pulp, raspberry pulp, blueberry pulp and Hanfu apple pulp according to parts by mass of 17, 13, 26 and 35, mixing with white granulated sugar, honey, sodium carboxymethylcellulose, xanthan gum and agar in parts by mass of 9, 3, 0.1 and 0.15 respectively, and fully stirring and dissolving.
(3) And (3) feeding the obtained composite fruit pulp into a colloid mill and a homogenizer for homogenization treatment, and repeatedly feeding for 2-3 times.
(4) Sterilizing at 95 deg.C for 1min, filling at 70-80 deg.C, immediately sealing, and sterilizing at 85 deg.C for 30min to obtain the compound fruit pulp beverage.
The product is in dark reddish brown color, uniform turbid state, fine taste, sour and sweet taste, pH of 3.46 + -0.09, and soluble solid content of (15.8 + -0.18)%.
Example two
1. The preparation method of the compound pulp beverage comprises the following components in parts by mass:
2. the manufacturing steps are as follows:
(1) after the raw materials are cleaned, the Hanfu apples are peeled and added into a sodium sulfite solution with the concentration of 0.3 percent for color protection for 1 hour. Then adding raspberry, blueberry and Hanfu apple into water with the fruit weight of 1/3, 1/3 and 1/2 respectively, pulping with a pulping machine, adding dried acanthopanax sessiliflorus fruit into water with the fruit weight of 10 times, rehydrating at 80 ℃ for 40min, and then pulping with a 60-mesh screen.
(2) Weighing and mixing the obtained acanthopanax sessiliflorus pulp, raspberry pulp, blueberry pulp and Hanfu apple pulp according to the mass parts of 25, 12, 23 and 32, mixing with white granulated sugar, honey, sodium carboxymethylcellulose, xanthan gum and agar in the mass parts of 9, 3, 0.1 and 0.15 respectively, and fully stirring and dissolving.
(3) And (3) feeding the obtained composite fruit pulp into a colloid mill and a homogenizer for homogenization treatment, and repeatedly feeding for 2-3 times.
(4) Sterilizing at 95 deg.C for 1min, filling at 70-80 deg.C, immediately sealing, and sterilizing at 85 deg.C for 30min to obtain the compound fruit pulp beverage.
The product is in dark reddish brown color, uniform turbid state, fine taste, sour and sweet taste, pH of 3.66 + -0.01, and soluble solid content of (15.0 + -0.14)%.
EXAMPLE III
1. The preparation method of the compound pulp beverage comprises the following components in parts by mass:
2. the manufacturing steps are as follows:
(1) after the raw materials are cleaned, the Hanfu apples are peeled and added into a sodium sulfite solution with the concentration of 0.3 percent for color protection for 1 hour. Then adding raspberry, blueberry and Hanfu apple into water with the fruit weight of 1/3, 1/3 and 1/2 respectively, pulping with a pulping machine, adding dried acanthopanax sessiliflorus fruit into water with the fruit weight of 10 times, rehydrating at 80 ℃ for 40min, and then pulping with a 60-mesh screen.
(2) Weighing and mixing the obtained acanthopanax sessiliflorus pulp, raspberry pulp, blueberry pulp and Hanfu apple pulp according to parts by mass of 20, 14, 28 and 30, mixing with 8, 3, 0.1 and 0.15 parts by mass of white granulated sugar, honey, sodium carboxymethylcellulose, xanthan gum and agar, and fully stirring and dissolving.
(3) And (3) feeding the obtained composite fruit pulp into a colloid mill and a homogenizer for homogenization treatment, and repeatedly feeding for 2-3 times.
(4) Sterilizing at 95 deg.C for 1min, filling at 70-80 deg.C, immediately sealing, and sterilizing at 85 deg.C for 30min to obtain the compound fruit pulp beverage.
The product is in dark reddish brown color, uniform turbid state, fine taste, sour and sweet taste, pH of 3.42 + -0.08, and soluble solid content of (15.5 + -0.06)%.
Example four
Determination of total phenol, anthocyanin and antioxidant activity
For comparison of composite effects, the raw pulp of the four raw materials of Hanfu apples, raspberries, blueberries and acanthopanax sessiliflorus and the mixed pulp of the three raw materials of the Hanfu apples, the raspberries and the blueberries are taken as comparison samples as follows:
comparison sample one: crushing, pulping, homogenizing and measuring Hanfu apple puree;
comparison sample two: raspberry puree (crushing, pulping, homogenizing, measuring);
comparison sample three: blueberry puree (crushing, pulping, homogenizing and measuring);
and (4) comparing the sample: grinding, pulping, homogenizing, and measuring;
a fifth comparative sample: hanfu apple, raspberry and blueberry mixed pulp
Example one: a product obtained by the method of example one;
example two samples: product obtained by the method of example two
Example three samples: the product obtained by the method of example three;
the preparation methods of the middle-cold apple puree, the raspberry puree, the blueberry puree and the acanthopanax sessiliflorus fruit puree of the samples refer to the first embodiment.
1. Determination method of anthocyanin content
The pH differential method is adopted.
Two 10mL tubes were taken, 0.5mL of each fruit juice was added, 9.5mL of each potassium chloride buffer (0.025mol/L) having a pH of 1.0 and 9.5mL of each sodium acetate buffer (0.4mol/L) having a pH of 4.5 were added, and the pH was adjusted with concentrated hydrochloric acid. The diluted sample is placed in the dark for 30min, then the absorbance at 510mm and 720nm is measured, the absorbance at 510mm and 720nm after the distilled water is diluted with the solution is used as blank, and then the total absorbance is calculated according to the following formula:
total absorbance a ═ a510nm-A720nm)pH1.0-(A510nm-A720nm)pH4.5
In the formula: a is total absorbance; MW is the relative molecular weight of cyanidin-3-glucoside, 449.2 g/mol; DF is the dilution factor; l is the width of the cuvette and is 1 cm; epsilon is the molar extinction coefficient of cyanidin-3-glucoside, 26900L/mol cm.
2. Method for measuring total phenol content and antioxidant activity
(1) Preparing a solution to be detected: taking 1g sample, adding 20ml of 0.1% acidified methanol (80% methanol) to perform ultrasonic extraction at 50 deg.C for 30min, centrifuging at 4 deg.C at 10000r/min for 20min, removing residue, collecting supernatant, and storing at-20 deg.C + -2 deg.C.
(2) And (3) total phenol content determination:
the Folin phenol method is adopted.
And (3) preparing a standard curve: 0.0, 0.1, 0.2, 0.4, 0.6, 0.8 and 1.0mL of 100 mu g/mL gallic acid standard solution are respectively absorbed, the solution is supplemented to 6mL by distilled water, 0.5mL of 1mol/L folin phenol reagent is added after the uniform mixing, 2mL of 20% sodium carbonate solution is added after 1min, the solution is supplemented to 10mL by distilled water, the mixture is shaken up, the mixture is taken out and cooled to room temperature by flowing water, and the absorbance is measured at 760nm after the water bath kettle with the constant temperature of 40 ℃ is taken out for 2 h.
And (3) sample determination: taking 0.2mL of solution to be detected, determining by referring to the standard curve preparation method, and calculating the total phenol content in the sample through the standard curve, wherein the unit is mg/L in terms of milligrams of gallic acid contained in each liter of sample.
(3) ABTS free radical scavenging activity assay:
the principle is as follows: ABTS is oxidized into green ABTS free radical under the action of a proper oxidant, the generation of ABTS free radical is inhibited in the presence of antioxidant, and the total antioxidant capacity of the sample can be measured and calculated by measuring the absorbance at 734nm or 405 nm.
The method comprises the following steps: mixing 7mmol/L ABTS and 2.5mmol/L potassium persulfate, standing at room temperature in dark condition for 12h, diluting with 80% ethanol solution until the absorbance at 734nm minus the corresponding 80% ethanol solution blank is 0.7 + -0.05, and the absorbance at 405nm is about 1.4 to obtain the prepared ABTS working solution. And adding 200 μ L ABTS working solution into 10 μ L of solution to be detected, gently mixing, reacting at room temperature in the dark for 5min, and measuring the absorbance at 734 nm.
(4) DPPH free radical scavenging assay:
the principle is as follows: when a radical scavenger (antioxidant) is added to the DPPH radical solution, the deep purple DPPH radical is reduced to yellow DPPH-H molecules, the degree of discoloration is quantitatively related to the number of electrons received, and the absorbance at 517nm is reduced, so that quantitative analysis can be performed by the change in absorbance.
The method comprises the following steps: mixing 50 μ L of the solution to be tested with 950 μ L of DPPH solution (0.1mM, dissolved in 95% ethanol), reacting at room temperature in the dark for 30min, measuring absorbance at 517nm, and calculating the free radical scavenging rate.
(5) Hydroxyl radical scavenging test:
the principle is as follows: hydroxyl free radicals are generated by Fenton reaction, salicylic acid is added into a reaction system, the hydroxyl free radicals generated by the Fenton reaction react with the salicylic acid to generate 2, 3-dihydroxybenzoic acid with special absorption at 510nm, and if a tested object with the function of removing the hydroxyl free radicals is added into the reaction system, the generated hydroxyl free radicals are reduced, so that the generation amount of the colored compound is reduced.
The method comprises the following steps: 0.5mL of ferrous sulfate solution of 0.6mmoL/L, 0.5mL of salicylic acid-ethanol solution of 0.6mmoL/L and 0.5mL of hydrogen peroxide solution of 0.6mmoL/L are added into a reaction system, 0.5mL of solution to be detected is added, the reaction is carried out for 30min at the temperature of 37 ℃, the absorbance is measured at the temperature of 510nm, and the free radical clearance rate is calculated.
(6) Free radical clearance calculation formula:
in the formula: a. thecontrol-absorbance of blank;
Asample-absorbance after addition of the solution to be tested;
Ablanksample background absorbance.
3. Measurement results
TABLE 1 Total phenol, anthocyanin content (mg/L) in control and composite pulp beverages
| Sample (I) | Total phenols | Anthocyanins |
| Comparison sample 1 | 168.64±0.37g | 1.96±0.42h |
| Comparative sample 2 | 183.86±0.01e | 222.18±1.91b |
| Comparison sample three | 145.97±0.72h | 176.99±2.70e |
| Comparative sample No. four | 295.51±0.27a | 160.13±0.99f |
| Comparative sample five | 172.00±0.27f | 140.03±0.57g |
| Example one sample | 235.78±0.52d | 214.90±0.69c |
| EXAMPLE two samples | 261.41±0.68b | 208.11±2.64d |
| EXAMPLE three samples | 239.75±0.97c | 230.31±1.62a |
As can be seen from table 1, the total phenol content of the composite pulp beverage of the three examples is significantly higher than that of the hanfu apple puree, the raspberry puree and the blueberry puree, and the anthocyanin content is significantly higher than that of the hanfu apple puree, the blueberry puree and the acanthopanax sessiliflorus fruit puree, wherein the anthocyanin content of the composite pulp beverage of the three examples is significantly higher than that of the four raw materials, which indicates that the total phenol content and the anthocyanin content of the composite pulp beverage are rich. From the comparison results of the total phenols and the anthocyanins of the fifth comparative sample and the first example, the content of the total phenols and the anthocyanins in the compound beverage is greatly improved after the acanthopanax sessiliflorus fruits are added.
TABLE 2 ABTS radical scavenging rates for control and compound pulp beverages
| Sample (I) | ABTS radical scavenging ratio (%) |
| Comparison sample 1 | 65.86％±0.80g |
| Comparative sample 2 | 78.86％±1.00d |
| Comparison sample three | 75.06％±0.37e |
| Comparative sample five | 69.34％±0.29f |
| Example one sample | 79.27％±0.63d |
| EXAMPLE two samples | 82.12％±0.53b |
| EXAMPLE three samples | 81.00％±0.86c |
As can be seen from Table 2, the ABTS free radical scavenging effect of the compound pulp beverage of the three examples is higher than that of the compound pulp beverage prepared from the four raw material raw pulps, and the ABTS free radical scavenging activity of the compound pulp beverage is high.
TABLE 3 DPPH radical scavenging rates for control and composite pulp beverages
| Sample (I) | DPPH radical scavenging ratio (%) |
| Comparison sample 1 | 52.52％±1.57f |
| Comparative sample 2 | 61.97％±1.03c |
| Comparison sample three | 53.62％±0.37f |
| Comparative sample No. four | 72.81％±0.76a |
| Comparative sample five | 53.96％±0.29f |
| Example one sample | 56.26％±0.10e |
| EXAMPLE two samples | 64.68％±0.77b |
| EXAMPLE three samples | 58.95％±0.23d |
As can be seen from table 3, the removal capacity of the first and third composite pulp beverages for DPPH radicals is significantly higher than that of the hanfu apple puree and the blueberry puree, and the removal capacity of the third composite pulp beverage is significantly higher than that of the hanfu apple puree, the raspberry puree and the blueberry puree, which indicates that the composite pulp beverage has a strong removal capacity for DPPH radicals. From comparison of the fifth control sample with the first example, it can be seen that the addition of the acanthopanax sessiliflorus pulp can improve the DPPH free radical scavenging activity of the compound pulp beverage to some extent.
TABLE 4 hydroxyl radical scavenging ratio for control and composite pulp beverages
| Sample (I) | Hydroxyl radical scavenging ratio (%) |
| Comparison sample 1 | 27.69％±0.19f |
| Comparative sample 2 | 63.12％±0.36a |
| Comparison sample three | 40.28％±0.27d |
| Comparative sample No. four | 33.25％±0.35e |
| Comparative sample five | 26.97％±0.31h |
| Example one sample | 45.91％±0.28b |
| EXAMPLE two samples | 45.56％±0.06b |
| ExamplesThree samples | 44.03％±0.37c |
As can be seen from table 4, the compound pulp beverage of the three examples has significantly higher ability to remove hydroxyl radicals than hanfu apple puree, blueberry puree and acanthopanax sessiliflorus puree, indicating that the compound pulp beverage has stronger activity to remove hydroxyl radicals. As can be seen from the comparison between the fifth comparative sample and the first example, the addition of the acanthopanax sessiliflorus pulp can obviously improve the hydroxyl radical scavenging activity of the compound pulp beverage.
(II) verification of effect of removing bitter and astringent taste of acanthopanax sessiliflorus
To verify the de-bittering effect of the product, the bitter taste of the product and each control sample was measured using an electronic tongue as an example (without the thickener), and the control samples were as follows:
comparative sample 1: in the first formula (without thickener), only acanthopanax is contained, and water is added for supplementing;
comparative sample 2: in the first formula (without thickener), acanthopanax, raspberry and blueberry are contained, and water is added for supplementing the balance;
comparative sample 3: in the first formula (without thickener), acanthopanax, raspberry, blueberry and apple are contained, and water is added for supplementing the rest;
comparative sample 4: acanthopanax raw stock
TABLE 5 electronic tongue bitter and astringent taste response values for each sample
| Sample (I) | Bitter electronic tongue response value | Astringency electronic tongue response value |
| Example one | 0.60±0.06e | 0.59±0.02d |
| Comparative sample 1 | 0.81±0.06b | 0.69±0.03c |
| Comparative sample 2 | 0.66±0.02d | 0.87±0.06b |
| Comparative sample 3 | 0.70±0.00c | 0.98±0.00a |
| Comparative sample 4 | 1.11±0.02a | 0.98±0.04a |
Comparing the bitter and astringent response values of the first and second comparative examples 4 and 1, it can be seen that the bitter and astringent values of the composite pulp beverage are significantly reduced. As can be seen from the comparison result of the bitter response values of the comparative sample 2 and the comparative sample 1, the bitter value of the beverage is remarkably reduced after the raspberry and the blueberry pulp are added, which indicates that the bitter taste of the acanthopanax sessiliflorus can be remarkably reduced after the raspberry and the blueberry pulp are added. Although the astringency of the acanthopanax sessiliflorus is not obvious, the acanthopanax sessiliflorus is still measured by using an electronic tongue, and the comparison results of the first example, the comparison samples 2 and 3 and the comparison sample 1 show that the acanthopanax sessiliflorus added with apple pulp, raspberry pulp and blueberry pulp brings difficultly-tasted astringency, and the astringency response value of the first example is reduced, which shows that the added honey and white granulated sugar play a role in removing the astringency.
Claims (2)
1. A method for preparing apple and berry compound pulp beverage by using acanthopanax sessiliflorus pulp is characterized by comprising the following steps: the compound pulp beverage is added according to the parts by weight and comprises the following components: 10-25 parts of acanthopanax sessiliflorus pulp, 10-15 parts of raspberry pulp, 23-30 parts of blueberry pulp, 30-40 parts of Hanfu apple pulp, 8-12 parts of white granulated sugar, 2-4 parts of honey, 0.1-0.2 part of sodium carboxymethylcellulose, 0.1-0.2 part of xanthan gum and 0.1-0.2 part of agar;
the preparation method of the acanthopanax sessiliflorus pulp comprises the following steps:
(1) preparing the acanthopanax sessiliflorus pulp: weighing a plurality of dried sessileflower acanthopanax stems, adding water with the weight being 10 times of the weight of the sessileflower acanthopanax stems, rehydrating for 40min at 80 ℃, pulping by using a pulping machine, and removing fine fruit seed solid particles by using a 60-mesh screen to obtain the sessileflower acanthopanax stem dried fruit;
(2) preparing raspberry and blueberry pulp: adding water with fruit weight of 1/3 and 1/3 into raspberry and blueberry powder respectively, and pulping;
(3) preparing Hanfu apple pulp: peeling Hanfu apples, soaking in 0.3% sodium sulfite solution for color protection for 1h, taking out, rinsing, adding water with fruit weight of 1/2, and pulping to obtain the final product;
(4) preparing a compound pulp beverage: weighing the acanthopanax sessiliflorus pulp, the raspberry pulp, the blueberry pulp, the Hanfu apple pulp, the white granulated sugar, the honey, the sodium carboxymethyl cellulose, the xanthan gum and the agar according to parts by weight, uniformly mixing, sending into a colloid mill and a homogenizer for homogenization treatment, sterilizing at 95 ℃ for 1min, filling at 70-80 ℃ while hot, immediately sealing, and performing secondary sterilization at 85 ℃ for 30min to obtain the compound pulp beverage.
2. The method for preparing the apple-berry compound pulp beverage by using the acanthopanax sessiliflorus pulp as claimed in claim 1, which is characterized by comprising the following steps of: the optimal ratio of the sodium carboxymethylcellulose to the xanthan gum to the agar is 0.1:0.1: 0.15.
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