CN110050930B - Burdock solid beverage and preparation method thereof - Google Patents
Burdock solid beverage and preparation method thereof Download PDFInfo
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- CN110050930B CN110050930B CN201811134354.XA CN201811134354A CN110050930B CN 110050930 B CN110050930 B CN 110050930B CN 201811134354 A CN201811134354 A CN 201811134354A CN 110050930 B CN110050930 B CN 110050930B
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparation method of a burdock solid beverage, which takes burdock roots as raw materials and sequentially comprises the following steps: the method comprises the steps of raw material pretreatment, freeze thawing treatment, impregnation liquid preparation, impregnation treatment, drying treatment, freeze-drying treatment and crushing treatment. Compared with the prior art, the burdock tea drink has the advantages of having equivalent or better auxiliary blood sugar reducing effect, good dissolubility, particularly cold dissolubility, good taste and flavor and no bitter taste of common burdock products.
Description
Technical Field
The invention belongs to the technical field of health-care food, and particularly relates to a preparation method of a burdock solid beverage with a health-care effect.
Background
Solid beverages, also known as instant beverages, are a common beverage product on the market that is easy to carry and drink. However, the solid beverage in the market is single in variety, most of the solid beverages are the traditional instant coffee, instant tea and the like, and the solid beverage is mainly prepared by taking coffee, cocoa, tea leaves and the like as raw materials through the working procedures of extraction, filtration, concentration, vacuum drying and the like, and can be quickly dissolved in hot water or warm water during brewing to achieve the purpose of instant dissolution.
However, with the increasingly deep idea of healthy diet, the market is becoming a new favorite for preparing solid beverage products from materials with both eating quality and health care efficacy, such as traditional Chinese medicines for health food. However, most of the related products in the current market, such as burdock instant tea, gastrodia elata instant tea, rhodiola rosea instant tea, kudzu root instant tea and the like, still extract the raw materials by adopting a hot leaching method and the like, and then prepare the extract into an instant powder solid beverage after spray drying, on one hand, the operation process is more complicated and has more steps, especially, the heat treatment link in the operation process can damage the health-care ingredients in the traditional Chinese medicine to cause the loss of the effective ingredients, and meanwhile, the extracted effective ingredients are not comprehensive enough; on the other hand, the solubility of the prepared instant tea powder in cold water is not ideal, the granules of the instant tea powder are large, and the taste is not satisfactory.
Meanwhile, with the change of modern diet and life style, the prevalence rate of various health diseases such as diabetes mellitus has a trend of increasing year by year, and currently, the main medicines for reducing blood sugar are still western medicines clinically, but the western medicines have more side effects in treatment, and the effect of natural health-care medicinal materials in assisting in reducing blood sugar is researched.
Modern medical researches show that the burdock of the Compositae belongs to lung and stomach channels due to pungent, bitter and cold properties, and has the effects of dispelling wind and heat, ventilating and smoothing lung, promoting eruption, detoxifying and relieving sore throat and the like. The burdock root contains amino acid, volatile oil, polyphenol, protein, oligosaccharide, flavonoid, crude fiber, mineral elements, vitamin and the like, has the activities of reducing fat, cholesterol, sugar and the like, and is a traditional medicine and food dual-purpose treasure in China. However, in the process of applying the burdock product as a health food, the finding is also that the burdock product has certain bitter taste, so that the bitter substances in the burdock product can bring bad eating experience to partial consumers when the burdock product is directly drunk or the extract of the burdock product is eaten, and the technical problem of how to further improve the blood sugar reducing effect of the burdock product under the condition of simultaneously considering the mouthfeel and flavor exists.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a preparation method of a burdock freeze-dried powder solid beverage, which is prepared into a food product form widely accepted by consumers and is taken in a brewing and drinking mode.
Specifically, the invention is realized by the following technical scheme;
the invention aims to provide a preparation method of a burdock solid beverage, which takes burdock roots as raw materials, and the preparation method sequentially comprises the following steps: the method comprises the steps of raw material pretreatment, freeze thawing treatment, impregnation liquid preparation, impregnation treatment, drying treatment, freeze-drying treatment and crushing treatment.
Specifically, the preparation method of the burdock solid beverage comprises the following steps:
(1) pretreatment of raw materials: cleaning and peeling burdock root serving as a raw material, cutting the burdock root into blocks, and performing color protection treatment;
(2) freeze-thaw treatment: freezing and thawing the color-protected burdock blocks, performing freezing and thawing cycle of freezing, thawing, freezing and thawing, controlling the temperature of two times of freezing to be-10 to-20 ℃, freezing for 1-3h, and naturally thawing the two times to the central temperature of 0 ℃;
(3) preparing an impregnation liquid: taking corn stigma and stevia rebaudiana, cleaning, mixing according to a mass ratio of 2-4:1, mixing the mixture according to a material-liquid ratio of 1: adding distilled water at a ratio of 30-50 (m/v), soaking for 1-2h, performing ultrasonic intermittent treatment during water extraction, treating for 5-10min each time at 30-60 deg.C under 500W at 300-; centrifuging the water extractive solution, collecting supernatant, and concentrating to obtain maceration extract with concentration of 10-30% (w/w);
(4) dipping treatment: dipping the burdock blocks treated in the step (2) into the dipping solution obtained in the step (3), and dipping at a low temperature of 5-15 ℃ for 1-2 h;
(5) and (3) drying treatment: taking the soaked burdock blocks, draining the surface of the burdock blocks, and drying the burdock blocks at a low temperature of 30-60 ℃ for 0.5-1 h;
(6) and (3) freeze-drying treatment: placing the dried burdock blocks into a vacuum freeze dryer, pre-freezing for 3-6h at-30 to-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping for 3-6h under the condition of vacuum degree of-5 to-10 Pa, keeping for 5-10h at the sublimation temperature of 40-50 ℃, keeping for 5-10h at the desorption temperature of 50-60 ℃ until the water content is 2-4%;
(7) and (3) crushing treatment: and (4) carrying out superfine grinding on the freeze-dried burdock blocks treated in the step (6) in a protective gas nitrogen environment, and then sieving with a 300-mesh and 1000-mesh sieve to obtain the burdock powder.
Preferably, the raw material in the step (1) is cut into blocks with the side length of 1-3cm in the pretreatment.
Preferably, in the step (2) of freeze-thaw treatment, the color-protected burdock blocks are subjected to freeze-thaw cycle of freeze-thaw-freeze-thaw, the temperature of the first freeze is controlled at-10 ℃, the time of the first freeze is 2 hours, the temperature of the second freeze is controlled at-20 ℃, the time of the second freeze is 2 hours, and the two times of natural thawing are carried out until the central temperature is 0 ℃.
Preferably, in the preparation of the steeping liquor in the step (3), the corn stigma and the stevia rebaudiana are taken, washed and mixed according to the mass ratio of 3.5: 1.
Further preferably, in the step (3), in the preparation of the impregnation liquid, the mixture is mixed according to a ratio of material to liquid of 1: adding distilled water at a ratio of 45 (m/v), soaking for 2h, performing ultrasonic intermittent treatment in water extraction at 400W and 50 deg.C for 10min each time, standing for 5min, performing ultrasonic treatment for 10min, standing for 5min, and performing cyclic extraction for 90 min; taking the water extract, centrifuging, taking the supernatant, and concentrating to a concentration of 25% (w/w) to obtain the maceration extract.
Preferably, in the dipping treatment in the step (4), the low-temperature dipping temperature is 10 ℃, and the dipping time is 1.5 h.
Preferably, in the drying treatment in the step (5), the drying is carried out for 1 hour at a low temperature of 50 ℃.
Preferably, in the step (6) freeze-drying treatment, the dried burdock blocks are put into a vacuum freeze-drying machine, are pre-frozen at-30 to-50 ℃ for 3-6 hours, are quickly frozen until the burdock blocks are completely frozen, are kept for 5 hours under the condition of vacuum degree of 7Pa, are kept for 8 hours under the condition of sublimation temperature of 45 ℃, and are kept for 8 hours under the condition of resolution temperature of 55 ℃ until the water content is 2-4%.
Preferably, in the pulverizing treatment in the step (7), the freeze-dried burdock blocks are subjected to superfine pulverization in a protective gas nitrogen environment, and then are sieved by a 600-mesh sieve, so as to obtain the burdock powder.
Compared with the prior art, the invention has the following beneficial effects:
(1) in terms of health care efficacy of the product, the corn stigma is used as a corn by-product, is rich in active ingredients such as polysaccharide and the like, has the effects of reducing blood sugar and blood fat and the like, has huge resources, has the advantages of rich sources, low price, easiness in collection and the like, but is limited in development and utilization at present, most of the corn stigma is discarded in vain, and resource waste is caused. The stevia rebaudiana Bertoni is leaves of stevia rebaudiana Bertoni of Compositae, and has effects of promoting fluid production to quench thirst, lowering blood pressure, reducing blood sugar, etc., and can be used as natural sweetener with low calorie, and is one of raw materials in food and pharmaceutical industry. Meanwhile, the corn stigma and the stevia rebaudiana have light sweet tastes and are more acceptable to consumers. Therefore, the specific combination of the burdock, the corn silk and the stevia rebaudiana can play a better role in assisting in reducing blood sugar compared with the independent use of the burdock, the corn silk and the stevia rebaudiana, and the effect of matching the burdock, the corn silk and the stevia rebaudiana in a specific proportion is found to be more than expected.
(2) In the aspect of instant property of the product, the burdock instant powder is prepared in a mode that common raw materials in the prior art are not subjected to enzymolysis, leaching and spray drying of a leaching solution to obtain the burdock instant powder (the burdock extract is actually obtained), and the burdock instant powder is not extracted in the preparation process, but the complete burdock is directly taken as the raw material to be subjected to operations of freeze thawing, dipping, freeze drying, crushing and the like, so that the complete burdock component is basically reserved in the final instant powder product, the burdock instant powder has more comprehensive and complete effect application compared with the extract, the instant property is considered on the basis, and the burdock instant powder has good solubility in cold water.
(3) In terms of taste and flavor of the product, the invention also aims at the bitter taste of the burdock raw material, and the corn stigma component which is generally used as the corn raw material leftovers and the stevia rebaudiana which can be used as a low-calorie natural sweetener are added, so that the bitter taste of the burdock is covered and neutralized, the brewed burdock solid beverage is soft, palatable and moderate in flavor, the comprehensive utilization of the corn stigma is realized, the taste and flavor requirements of wider consumers are met, and meanwhile, the application range of the burdock health-care food is further expanded.
Detailed Description
The present invention is further illustrated by the following specific embodiments, which are not intended to limit the scope of the invention.
Example 1:
the preparation method of the burdock solid beverage comprises the following steps: (1) pretreatment of raw materials: cleaning and peeling burdock root serving as a raw material, cutting the burdock root into blocks with side length of 2cm, and performing color protection treatment; (2) freeze-thaw treatment: freezing and thawing the color-protected burdock blocks, performing freezing and thawing cycle of freezing, thawing, freezing and thawing, controlling the temperature of the first freezing at-10 ℃, the first freezing time for 2 hours, controlling the temperature of the second freezing at-20 ℃, the second freezing time for 2 hours, and naturally thawing the burdock blocks twice to the central temperature of 0 ℃; (3) preparing an impregnation liquid: taking corn stigma and stevia rebaudiana, cleaning, mixing according to a mass ratio of 3.5:1, mixing the mixture according to a material-liquid ratio of 1: adding distilled water at a ratio of 45 (m/v), soaking for 2h, performing ultrasonic intermittent treatment in water extraction at 400W and 50 deg.C for 10min each time, standing for 5min, performing ultrasonic treatment for 10min, standing for 5min, and performing cyclic extraction for 90 min; taking the water extract, centrifuging, taking the supernatant, and concentrating to a concentration of 25% (w/w) to obtain an impregnation solution; (4) dipping treatment: dipping the burdock blocks treated in the step (2) into the dipping solution obtained in the step (3), and dipping at a low temperature of 10 ℃ for 1.5 h; (5) and (3) drying treatment: taking the soaked burdock blocks, draining the surfaces of the burdock blocks, and drying the burdock blocks at a low temperature of 50 ℃ for 1 hour; (6) and (3) freeze-drying treatment: placing the dried burdock blocks into a vacuum freeze dryer, pre-freezing for 3-6h at-30 to-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping for 5h under the condition of 7Pa of vacuum degree, keeping for 8h under the condition of 45 ℃ of sublimation temperature, keeping for 8h under the condition of 55 ℃ of desorption temperature until the water content is 2-4%; (7) and (3) crushing treatment: and (3) carrying out superfine grinding on the freeze-dried burdock blocks treated in the step (6) under the environment of protective gas and nitrogen, and then sieving by using a 600-mesh sieve to obtain the burdock food.
Example 2:
the preparation method of the burdock solid beverage comprises the following steps: (1) pretreatment of raw materials: taking burdock roots as raw materials, cleaning, peeling, cutting into blocks, and performing color protection treatment; (2) freeze-thaw treatment: freezing and thawing the color-protected burdock blocks, controlling the temperature of freezing for two times to be-15 ℃ and the freezing time to be 2 hours, and naturally thawing for two times to the central temperature of 0 ℃; (3) preparing an impregnation liquid: taking corn stigma and stevia rebaudiana, cleaning, mixing according to a mass ratio of 2:1, mixing the mixture according to a material-liquid ratio of 1: adding distilled water at a ratio of 30 (m/v), soaking for 1 hr, extracting with water by ultrasonic intermittent treatment at 30 deg.C under 300W for 5min each time, standing for 5min, further treating with ultrasonic for 5min, and further standing for 5min to obtain extract for 30 min; taking the water extract, centrifuging, taking the supernatant, and concentrating to a concentration of 10% (w/w) to obtain a maceration extract; (4) dipping treatment: dipping the burdock blocks treated in the step (2) into the dipping solution obtained in the step (3), and dipping at a low temperature of 5 ℃ for 1 h; (5) and (3) drying treatment: taking the soaked burdock blocks, draining the surfaces of the burdock blocks, and drying the burdock blocks at a low temperature of 30 ℃ for 0.5 h; (6) and (3) freeze-drying treatment: placing the dried burdock blocks in a vacuum freeze dryer, pre-freezing for 3h at-30 ℃, quickly freezing until completely frozen, keeping for 3h under the condition of vacuum degree of 5Pa, keeping for 5h under the condition of sublimation temperature of 40 ℃, keeping for 5h under the condition of resolution temperature of 50 ℃ until the water content is 2-4%; (7) and (3) crushing treatment: and (3) carrying out superfine grinding on the freeze-dried burdock blocks treated in the step (6) under the environment of protective gas and nitrogen, and then sieving with a 300-mesh sieve to obtain the burdock food.
Example 3:
the preparation method of the burdock solid beverage comprises the following steps: (1) pretreatment of raw materials: cleaning and peeling burdock root serving as a raw material, cutting the burdock root into blocks, and performing color protection treatment; (2) freeze-thaw treatment: freezing and thawing the color-protected burdock blocks, controlling the temperature of freezing for two times to be-20 ℃ and the freezing time to be 3h, and naturally thawing for two times to the central temperature of 0 ℃; (3) preparing an impregnation liquid: taking corn stigma and stevia rebaudiana, cleaning, mixing according to a mass ratio of 4:1, mixing the mixture according to a material-liquid ratio of 1: adding distilled water at a ratio of 50 (m/v), soaking for 2 hr, extracting with water by ultrasonic intermittent treatment at 60 deg.C under 500W for 10min each time, standing for 5min, further treating with ultrasonic for 10min, and further standing for 5min for 90 min; taking the water extract, centrifuging, taking the supernatant, and concentrating to reach the concentration of 30% (w/w) to obtain an impregnation solution; (4) dipping treatment: dipping the burdock blocks treated in the step (2) into the dipping solution obtained in the step (3), and dipping at a low temperature of 15 ℃ for 2 hours; (5) and (3) drying treatment: taking the soaked burdock blocks, draining the surfaces of the burdock blocks, and drying the burdock blocks at a low temperature of 60 ℃ for 1 hour; (6) and (3) freeze-drying treatment: placing the dried burdock blocks in a vacuum freeze dryer, pre-freezing for 6h at-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping for 6h under the condition of 10Pa of vacuum degree, keeping for 10h under the condition of 50 ℃ of sublimation temperature, keeping for 10h under the condition of 60 ℃ of desorption temperature until the water content is 2-4%; (7) and (3) crushing treatment: and (5) carrying out superfine grinding on the freeze-dried burdock blocks treated in the step (6) under the environment of protective gas and nitrogen, and then sieving with a 1000-mesh sieve to obtain the burdock powder.
Comparative example a 1:
the preparation method is the same as that of example 1, but the freeze-thaw treatment in the step (2) is not performed.
Comparative example a 2:
the preparation method is the same as that of example 1, but the freeze-thaw treatment in the step (2) adopts the following mode: and performing single freezing and thawing operation of freezing and thawing on the color-protected burdock blocks, controlling the freezing temperature to be-10 ℃, freezing for 2 hours, and naturally thawing to the central temperature of 0 ℃.
Comparative example a 3:
the preparation method is the same as that of example 1, but the freeze-thaw treatment in the step (2) adopts the following mode: and performing single freezing and thawing operation of freezing and thawing on the color-protected burdock blocks, controlling the freezing temperature to be-20 ℃, freezing for 2 hours, and naturally thawing to the central temperature of 0 ℃.
Comparative example a 4:
the preparation method is the same as that of example 1, but the impregnation treatment in the step (4) is not carried out.
Comparative example a 5:
the preparation method is the same as that of example 1, but the freeze-drying treatment in step (6) is not performed, and the spray-drying method known in the prior art can be adopted.
Comparative example a 6:
the preparation method is the same as example 1, but the freeze-drying treatment of the step (6) adopts the following mode: placing the dried burdock blocks into a vacuum freeze dryer, pre-freezing for 3-6h at-30 to-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping for 5h under the condition of vacuum degree of 60Pa, keeping for 8h under the condition of sublimation temperature of 45 ℃, keeping for 8h under the condition of desorption temperature of 55 ℃ until the water content is 2-4%.
Comparative example a 7:
the preparation method is the same as example 1, but the freeze-drying treatment of the step (6) adopts the following mode: placing the dried burdock blocks into a vacuum freeze dryer, pre-freezing for 3-6h at-30 to-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping for 5h under the condition of 7Pa of vacuum degree, keeping for 8h under the condition of 45 ℃ of sublimation temperature, keeping for 8h under the condition of 55 ℃ of desorption temperature until the water content is 8%.
Comparative example A8:
the preparation method is the same as example 1, but the pulverization treatment in step (7) is as follows: and (4) crushing the freeze-dried burdock blocks, and then sieving the crushed burdock blocks with a 80-mesh sieve.
Comparative example B1:
the specific preparation method is the same as example 1, but in the step (4) of dipping treatment, the corn silk is taken separately, and the rest is the same as example 1.
Comparative example B2:
the specific preparation method is the same as example 1, but in the step (4) of the dipping treatment, the stevia rebaudiana is taken separately, and the rest is the same as example 1.
Comparative example B3:
the specific preparation method is the same as example 1, but in the step (4) of the dipping treatment, the corn stigma and the stevia rebaudiana are taken, washed and mixed according to the mass ratio of 1:1, and the rest is the same as example 1.
Comparative example B4:
the specific preparation method is the same as example 1, but in the step (4) of dipping treatment, the corn stigma and the stevia rebaudiana are taken, washed and mixed according to the mass ratio of 1:3, and the rest is the same as example 1.
Solubility test
Note: the evaluation is divided into 3 grades, completely dissolved, partially undissolved, not easily dissolved (poor dissolution performance), wherein in the case of completely dissolved, the evaluation is further divided into: the dissolution in 3s is rapid dissolution, the dissolution in 6s is medium-speed dissolution, and the dissolution in more than 6s is slow-speed dissolution.
As a result, it was found that the comparative examples without freeze-thaw treatment and the comparative examples specifically using spray drying had poor cold solubility and had inferior dissolution properties in hot water to those of examples 1 to 3. Meanwhile, according to the comparison of the dissolution conditions of the comparative examples A2-3 and A6-8, the times of freezing and thawing, the vacuum degree of freeze-drying, the moisture content and the number of crushing meshes have great influence on the solubility, particularly the cold solubility, of the product. Compared with the comparative example, the products of examples 1-3 have good solubility in both cold water and boiling water, can be completely dissolved and dispersed in 3s, have good cold solubility and high comprehensive evaluation, and also show that the specific process steps and operation parameters are adapted to the application of the burdock raw material.
Evaluation of taste and flavor
Note: 10 samples were set for each example/comparative example, and evaluation of taste and flavor was performed separately. Wherein, the sweet taste, the bitter taste and the astringent taste are used as evaluation indexes, the evaluation grades are from low to high in 0-5, the evaluation of 0 is the lowest grade and represents no, and the evaluation of 5 is the highest grade and represents full.
As a result, it was found that none of the products of examples 1 to 3 had bitterness and astringency, and had good sweetness sensation and a very good sweet taste and flavor. Comparative example B1-2, in which corn silk or stevia was added alone, had a bitter and astringent taste, although the sweet taste was also good, compared to the comparative example B1-2, in which 1:1 or 1:3, comparative example B3-4, which was made after mixing, had a sweet taste better than the comparative example added alone, without an astringent taste, but overall still had a less astringent taste than the products of examples 1-3.
Auxiliary hypoglycemic experiment
The assistant blood sugar reducing effect of the burdock solid beverage is proved by the following fasting blood sugar reducing experiment.
(1) The material and the method are as follows:
selecting experimental animals: 110 healthy Kunming mice (20 +/-2 g) were selected, and 1 blank control group, 1 model control group, 1 positive drug control group and administration group (including 3 examples, 1 comparative example A group and 3 comparative example B groups) were set, and 10 mice were each group.
(2) Fasting blood glucose reduction test:
mice were selected and grouped according to fasting blood glucose levels for 3-5 hours as a blank control group. Except for a blank control group, the rest mice are fasted for 24 hours, are given alloxan 100mg/kg for intraperitoneal injection, are continuously given feed for feeding for 5 days after injection, are fasted for 3-5 hours after injection, and are measured for blood sugar, and the blood sugar value of 10-25mmol/L is the animal success in the hyperglycemic model. Selecting hyperglycemia model animals to be grouped according to the blood sugar level after fasting for 3-5 hours, wherein the test samples with corresponding formulas are respectively gavaged and administered to the groups of examples/comparative examples A/comparative examples B, the administration dosage is 0.5g/kg, and the gavage administration is carried out at the same volume once a day; the model control group is administrated with the same volume of solvent for intragastric administration once a day; the positive drug control group is administered with metformin, the administration dose is 0.5g/kg, and the administration is performed by intragastric administration at the same volume once a day. The administration was continued for 32 days. At the end of the test, animals in each group were fasted for 4 hours and fasting blood glucose was measured. The results are shown in Table 3.
(3) Results of the experiment
The examples were compared with the control and comparative examples for verification. The results are shown in the following table:
the mechanism of tetraoxypyrimidine causing diabetes is that the tetraoxypyrimidine causing diabetes is a specific islet beta cell poison which can selectively damage islet beta cells of normal mice, so that insulin secretion in a body is insufficient, and blood sugar is continuously and stably increased to cause diabetes. Therefore, as can be seen from the results of measuring the fasting blood glucose values in table 3, the examples and comparative examples in which different dosage formulations were added to the fasting blood glucose values have lower fasting blood glucose values than the model control group to which no dosage was added, which indicates that they have significant hypoglycemic effects on mice hyperglycemia caused by alloxan, and suggests that they may have protective effects on insulin β cells, improve insulin secretion defects, and promote insulin β cells to secrete insulin for hypoglycemic effects. But the quantified effects of the different formulations are different, wherein the blood glucose lowering effect of the invention of examples 1-3 is equal to or better than that of the positive control group, while the effect of the comparative example A/B is worse than that of the positive control group, the specific combination of the extracts of the corn stigma and the stevia rebaudiana can be verified, and the specific combination has a certain synergistic effect after being combined with the burdock, the specific combination is not a simple additive effect, for example, the specific combination is obviously better than that of the comparative example on quantified data, and the actual effect can be obviously different even if the composition types of the raw materials are the same but the proportioning ratio is different from that of the above example group (for example, the comparative example B3-4).
By integrating the experimental results, through analysis of variance of data, the measured fasting blood glucose value of the burdock solid beverage of the invention is reduced statistically, and the experimental result of reducing fasting blood glucose in the above example group can be judged to be positive, so that the burdock solid beverage of the invention has a significant auxiliary blood glucose reducing effect; compared with the single use of each raw material and other combination proportions, the formula of the invention has a synergistic effect, and the effect of assisting in reducing blood sugar is achieved, which is beyond the expectation of the technical personnel in the field.
Claims (8)
1. The preparation method of the burdock solid beverage is characterized by comprising the following steps:
(1) pretreatment of raw materials: cleaning and peeling burdock root serving as a raw material, cutting the burdock root into blocks, and performing color protection treatment;
(2) freeze-thaw treatment: freezing and thawing the color-protected burdock blocks, performing freezing and thawing cycle of freezing, thawing, freezing and thawing, controlling the temperature of the first freezing at-10 ℃, the first freezing time for 2 hours, controlling the temperature of the second freezing at-20 ℃, the second freezing time for 2 hours, and naturally thawing the burdock blocks twice to the central temperature of 0 ℃;
(3) preparing an impregnation liquid: taking corn stigma and stevia rebaudiana, cleaning, mixing according to a mass ratio of 2-4:1, mixing the mixture according to a material-liquid ratio of 1: adding distilled water at a ratio of 30-50 (m/v), soaking for 1-2h, performing ultrasonic intermittent treatment during water extraction, treating for 5-10min each time at 30-60 deg.C under 500W at 300-; taking the water extract, centrifuging, taking the supernatant, and concentrating to a concentration of 10-30% (w/w) to obtain a maceration extract;
(4) dipping treatment: dipping the burdock blocks treated in the step (2) into the dipping solution obtained in the step (3), and dipping at a low temperature of 5-15 ℃ for 1-2 h;
(5) and (3) drying treatment: taking the soaked burdock blocks, draining the surface of the burdock blocks, and drying the burdock blocks at a low temperature of 30-60 ℃ for 0.5-1 h;
(6) and (3) freeze-drying treatment: placing the dried burdock blocks into a vacuum freeze dryer, pre-freezing for 3-6h at-30 to-50 ℃, quickly freezing until the burdock blocks are completely frozen, keeping the burdock blocks at the vacuum degree of 5-10 Pa for 3-6h, keeping the burdock blocks at the sublimation temperature of 40-50 ℃ for 5-10h, and keeping the burdock blocks at the desorption temperature of 50-60 ℃ for 5-10h until the water content is 2-4%;
(7) and (3) crushing treatment: and (4) carrying out superfine grinding on the freeze-dried burdock blocks treated in the step (6) in a protective gas nitrogen environment, and then sieving with a 300-mesh and 1000-mesh sieve to obtain the burdock powder.
2. The method for preparing a solid burdock beverage according to claim 1, wherein the raw material pretreatment of the step (1) is to cut the raw material into blocks with the side length of 1-3 cm.
3. The preparation method of the burdock solid beverage according to claim 1, wherein in the step (3), during the preparation of the infusion, the corn stigma and the stevia rebaudiana are taken, washed and mixed according to a mass ratio of 3.5: 1.
4. The method for preparing a solid burdock beverage according to claim 1, wherein in the step (3), during the preparation of the infusion, the mixture is mixed according to a ratio of 1: adding distilled water at a ratio of 45 (m/v), soaking for 2h, performing ultrasonic intermittent treatment in water extraction at 400W and 50 deg.C for 10min each time, standing for 5min, performing ultrasonic treatment for 10min, standing for 5min, and performing cyclic extraction for 90 min; taking the water extract, centrifuging, taking the supernatant, and concentrating to a concentration of 25% (w/w) to obtain the maceration extract.
5. The method for preparing a solid burdock beverage according to claim 1, wherein in the dipping treatment in the step (4), the dipping temperature is 10 ℃ at a low temperature, and the dipping time is 1.5 hours.
6. The method for preparing a solid burdock beverage according to claim 1, wherein the drying treatment in the step (5) is drying at a low temperature of 50 ℃ for 1 hour.
7. The method for preparing a solid burdock beverage according to claim 1, wherein in the freeze-drying treatment in the step (6), the dried burdock blocks are put into a vacuum freeze-drying machine, are pre-frozen at-30 to-50 ℃ for 3 to 6 hours, are quickly frozen until the burdock blocks are completely frozen, are kept for 5 hours under the condition of a vacuum degree of 7Pa, are kept for 8 hours under the condition of a sublimation temperature of 45 ℃, and are kept for 8 hours under the condition of an analysis temperature of 55 ℃ until the water content is 2 to 4 percent.
8. The preparation method of the burdock solid beverage according to claim 1, wherein in the grinding treatment in the step (7), the freeze-dried burdock blocks are subjected to superfine grinding in a protective gas nitrogen environment and then are sieved by a 600-mesh sieve to obtain the burdock solid beverage.
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