CN110226693A - A kind of preparation method of the Fructus Chaenomelis citrus compounding solid beverage rich in oleanolic acid - Google Patents
A kind of preparation method of the Fructus Chaenomelis citrus compounding solid beverage rich in oleanolic acid Download PDFInfo
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- CN110226693A CN110226693A CN201910678813.9A CN201910678813A CN110226693A CN 110226693 A CN110226693 A CN 110226693A CN 201910678813 A CN201910678813 A CN 201910678813A CN 110226693 A CN110226693 A CN 110226693A
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- fructus chaenomelis
- citrus
- oleanolic acid
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- extracting solution
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 97
- 241000207199 Citrus Species 0.000 title claims abstract description 96
- 235000013361 beverage Nutrition 0.000 title claims abstract description 49
- 239000007787 solid Substances 0.000 title claims abstract description 49
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 title claims abstract description 44
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 title claims abstract description 38
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 title claims abstract description 38
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 229940100243 oleanolic acid Drugs 0.000 title claims abstract description 38
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 238000013329 compounding Methods 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000005550 wet granulation Methods 0.000 claims abstract description 16
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 235000019441 ethanol Nutrition 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002904 solvent Substances 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 9
- 229960002675 xylitol Drugs 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 21
- 238000002604 ultrasonography Methods 0.000 claims description 13
- 238000000746 purification Methods 0.000 claims description 9
- 239000011347 resin Substances 0.000 claims description 9
- 229920005989 resin Polymers 0.000 claims description 9
- 238000005453 pelletization Methods 0.000 claims description 8
- 239000000469 ethanolic extract Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000005469 granulation Methods 0.000 claims description 7
- 230000003179 granulation Effects 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 150000003892 tartrate salts Chemical class 0.000 claims 1
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract 1
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- 241000219112 Cucumis Species 0.000 description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 6
- 210000004185 liver Anatomy 0.000 description 6
- 239000002023 wood Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 229930003935 flavonoid Natural products 0.000 description 4
- 150000002215 flavonoids Chemical class 0.000 description 4
- 235000017173 flavonoids Nutrition 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 3
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- 235000019606 astringent taste Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 208000019425 cirrhosis of liver Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000002296 dynamic light scattering Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
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- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- -1 triterpene compound Chemical class 0.000 description 2
- 240000000425 Chaenomeles speciosa Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000004237 Crocus Nutrition 0.000 description 1
- 241000596148 Crocus Species 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
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- 238000010835 comparative analysis Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 231100000753 hepatic injury Toxicity 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 210000003205 muscle Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a kind of Fructus Chaenomelis citrus compounding solid beverage and preparation method thereof rich in oleanolic acid, belongs to solid beverage processing method.The method comprises the following steps: one, will be crushed after the Fructus Chaenomelis for cleaning deseeding drying, ethyl alcohol is filtered, is concentrated and purified after extracting, and the Fructus Chaenomelis extracting solution rich in oleanolic acid is obtained；Two, it is filtered after citrus juicing and obtains orange blossom stoste；Three, solvent is volatilized after Fructus Chaenomelis extracting solution being added in ethylmaltol, citrus stoste is added later and is mixed with to obtain Fructus Chaenomelis citrus compounding mixed liquor；Four, Fructus Chaenomelis citrus compounding mixed liquor and xylitol wet granulation are made the Fructus Chaenomelis citrus rich in oleanolic acid and compound solid beverage.The present invention eliminates the bitter taste of Fructus Chaenomelis extracting solution using ethylmaltol, it is compounded simultaneously using citrus, it forms clean mouthfeel and enhances the fat-reducing liver-protecting effect of the Fructus Chaenomelis extracting solution rich in oleanolic acid, form a kind of solid beverage with very high nutritive value and healthcare function.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of Fructus Chaenomelis citrus compounding solid drink rich in oleanolic acid
The preparation method of material.
Background technique
Fructus Chaenomelis is rosaceae chaenomeles plant chaenomeles lagenaria Chaenomeles speciosa(Sweet) Nakai drying
Almost ripe fruit, it is sour, warm-natured, enter liver, the spleen channel, have suppressing the hyperactive liver and easing the stomach, dry relaxing muscles and tendons the effect of, medical value and nutrition and health care valence
Value is very big.Chemical research has confirmed that there are glucoside, flavonoids, phenols, tannin, triterpene compound and organic acids in Fructus Chaenomelis
Deng.Oleanolic acid (OA) in triterpene compound is the characteristic chemical mark of Fructus Chaenomelis, can be used for evaluating Fructus Chaenomelis quality.Together
Pier tartaric acid has various biological effect, including anti-inflammatory, antitumor and immunoregulation effect.Wherein OA most significant one of effect
It is liver protecting and reduction hyperlipidemia effect.Other than resisting the acute liver damage of chemical induction, OA can also protect Chronic Liver
Liver fibrosis caused by disease and cirrhosis.
Citrus is the largest fruit in the world, is favored by people with its distinctive sensory properties and nutritive value.A large amount of streams
Disease of going is learned and animal experiment is studies have shown that citrus fruit has antioxidant activity, anticancer, prevents circulatory system illness, is anti-inflammatory
The effects of disease, antiallergy and antibacterial.This is mainly attributed in citrus bitter rich in VC, flavonoids, carotenoid and class lemon
A variety of physiologically active ingredients such as element, can be widely applied to the exploitation of functional food.
Fructus Chaenomelis has strong bitter taste, limits it in the development of field of food, therefore the present invention utilizes ethyl wheat
Bud phenol, as the factor is compounded, removes its bitter mouthfeel, so that solid beverage is had clean mouthfeel, while having as one kind with citrus
The health food of the multi-functionals such as the anti-inflammatory, anticancer of fat-reducing liver-protecting, hypoglycemic.
Summary of the invention
To solve the above problems, the present invention provides a kind of, the Fructus Chaenomelis citrus rich in oleanolic acid compounds solid beverage
Preparation method removes its bitter mouthfeel using ethylmaltol, enhances its physiological function using citrus, formed a kind of with drop
Rouge, liver protection, hypoglycemic, anticancer, oxidation resistant functional solid beverage.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of preparation method of the Fructus Chaenomelis citrus compounding solid beverage rich in oleanolic acid, includes the following steps:
(1) preparation of Fructus Chaenomelis extracting solution: it will be crushed after the Fructus Chaenomelis for cleaning deseeding drying, use 50% that solid-liquid ratio is 1:15
Ethyl alcohol carries out ultrasonic wave assisted extraction, is 400W in ultrasound condition, ultrasound 60 minutes at 50 DEG C.It repeats to extract twice, mention twice
Merge after taking liquid to filter, X-5 macroporous resin purification Fructus Chaenomelis extracting solution is used after concentration, obtains the river wood of high purity oleanolic acid
Melon extracting solution；
(2) it the preparation of citrus stoste: is filtered after citrus juicing and is allowed to the separation of juice meat, obtain citrus stoste；
(3) preparation of Fructus Chaenomelis citrus compounding mixed liquor: being added 0.03% ethylmaltol in Fructus Chaenomelis ethanol extract,
Sufficiently dissolution；Fructus Chaenomelis extracting solution solvent is volatilized in 60 ~ 70 DEG C of baking ovens, it is former using the citrus of half Fructus Chaenomelis extracting solution
Liquid dissolved solid obtains Fructus Chaenomelis citrus compounding mixed liquor.
(4) it wet granulation: using Fructus Chaenomelis citrus compounding mixed liquor and 10% xylitol wet granulation, is dried in pelletization
Box temperature degree is controlled at 40-50 DEG C.40 meshes are crossed after granulation, and the Fructus Chaenomelis citrus rich in oleanolic acid is made and compounds solid beverage.
The present invention has the advantage that
1. Fructus Chaenomelis extracting solution is made with X-5 macroporous resin purification after ultrasound assisted extraction in Fructus Chaenomelis by the present invention, pass through
Oleanolic acid in extracting solution is enriched with by the purification of X-5 macroreticular resin, while promoting the function such as Flavonoid substances, alkaloid
The dissolution for imitating ingredient, microelement and vitamin makes the Fructus Chaenomelis citrus compounding solid beverage tool obtained rich in oleanolic acid
There are very high nutritive value and healthcare function.
2. the bitter mouthfeel of Fructus Chaenomelis annoyings always many scientific research personnel, the present invention uses the embedding of ethylmaltol
Effect, significantly reduce the bitter taste of Fructus Chaenomelis, while add hepatoprotecting factor orange blossom assign the good taste of solid beverage and
The fragrance of coordination, and enhance the physiological function of its lipid-loweringing, liver protection.
3. Fructus Chaenomelis citrus prepared by the present invention compounds solid beverage amino acid, microelement and dimension rich in
The nutritional ingredients such as raw element, while also oleanolic acid rich in, Flavonoid substances, alkaloid and other functional ingredient have certain
It is anti-oxidant, reduce hyperlipidemia and protection hepatic injury effect.This product brew is good, can quickly form delicate mouthfeel, stable homogeneous
Reconstitute drink.
Detailed description of the invention
Fig. 1 is that the Fructus Chaenomelis citrus in the embodiment of the present invention 5 rich in oleanolic acid compounds solid beverage sensory evaluation radar
Figure；
Fig. 2 is that the Fructus Chaenomelis citrus in the embodiment of the present invention 5 rich in oleanolic acid compounds solid beverage mean particle size；
Fig. 3 is that the Fructus Chaenomelis citrus in the embodiment of the present invention 5 rich in oleanolic acid compounds solid beverage Zate current potential；
Fig. 4 is that the Fructus Chaenomelis citrus in the embodiment of the present invention 5 rich in oleanolic acid compounds solid beverage viscosity characteristics.
Specific embodiment
Further to disclose rather than the present invention is limited, the present invention is described in further detail below in conjunction with example.
Embodiment 1:
(1) preparation of Fructus Chaenomelis extracting solution: it will be crushed after the Fructus Chaenomelis for cleaning deseeding drying, use 50% that solid-liquid ratio is 1:15
Ethyl alcohol carries out ultrasonic wave assisted extraction, is 400W in ultrasound condition, ultrasound 60 minutes at 50 DEG C.It repeats to extract twice, mention twice
Merge after taking liquid to filter, X-5 macroporous resin purification Fructus Chaenomelis extracting solution is used after concentration, obtains the river wood of high purity oleanolic acid
Melon extracting solution；
(2) it the preparation of citrus stoste: is filtered after citrus juicing and is allowed to the separation of juice meat, obtain citrus stoste；
(3) preparation of Fructus Chaenomelis citrus compounding mixed liquor: being added 0.02% ethylmaltol in Fructus Chaenomelis ethanol extract,
Sufficiently dissolution；Fructus Chaenomelis extracting solution solvent is volatilized in 60 ~ 70 DEG C of baking ovens, it is former using the citrus of half Fructus Chaenomelis extracting solution
Liquid dissolved solid obtains Fructus Chaenomelis citrus compounding mixed liquor.
(4) it wet granulation: using Fructus Chaenomelis citrus compounding mixed liquor and 10% xylitol wet granulation, is dried in pelletization
Box temperature degree is controlled at 40-50 DEG C.40 meshes are crossed after granulation, and the Fructus Chaenomelis citrus rich in oleanolic acid is made and compounds solid beverage.
It is identified, solid beverage sensory evaluation score is compounded by this implementation Fructus Chaenomelis citrus obtained rich in oleanolic acid
Are as follows: 76 points, beverage structural state uniformity, mouthfeel is more puckery, and bitter taste aftertaste is dense, and smell is sourer, and beverage is molten in crocus
Liquid, bright color.
Embodiment 2:
(1) preparation of Fructus Chaenomelis extracting solution: it will be crushed after the Fructus Chaenomelis for cleaning deseeding drying, use 50% that solid-liquid ratio is 1:15
Ethyl alcohol carries out ultrasonic wave assisted extraction, is 400W in ultrasound condition, ultrasound 60 minutes at 50 DEG C.It repeats to extract twice, mention twice
Merge after taking liquid to filter, X-5 macroporous resin purification Fructus Chaenomelis extracting solution is used after concentration, obtains the river wood of high purity oleanolic acid
Melon extracting solution；
(2) it the preparation of citrus stoste: is filtered after citrus juicing and is allowed to the separation of juice meat, obtain citrus stoste；
(3) preparation of Fructus Chaenomelis citrus compounding mixed liquor: being added 0.04% ethylmaltol in Fructus Chaenomelis ethanol extract,
Sufficiently dissolution；Fructus Chaenomelis extracting solution solvent is volatilized in 60 ~ 70 DEG C of baking ovens, it is former using the citrus of half Fructus Chaenomelis extracting solution
Liquid dissolved solid obtains Fructus Chaenomelis citrus compounding mixed liquor.
(4) it wet granulation: using Fructus Chaenomelis citrus compounding mixed liquor and 10% xylitol wet granulation, is dried in pelletization
Box temperature degree is controlled at 40-50 DEG C.40 meshes are crossed after granulation, and the Fructus Chaenomelis citrus rich in oleanolic acid is made and compounds solid beverage.
It is identified, solid beverage sensory evaluation score is compounded by this implementation Fructus Chaenomelis citrus obtained rich in oleanolic acid
Are as follows: 79 points, beverage structural state uniformity, mouthfeel is thin, no bitter taste, but without the peculiar fragrance of Fructus Chaenomelis and citrus taste.
Embodiment 3:
(1) preparation of Fructus Chaenomelis extracting solution: it will be crushed after the Fructus Chaenomelis for cleaning deseeding drying, use 50% that solid-liquid ratio is 1:15
Ethyl alcohol carries out ultrasonic wave assisted extraction, is 400W in ultrasound condition, ultrasound 60 minutes at 50 DEG C.It repeats to extract twice, mention twice
Merge after taking liquid to filter, X-5 macroporous resin purification Fructus Chaenomelis extracting solution is used after concentration, obtains the river wood of high purity oleanolic acid
Melon extracting solution；
(2) it the preparation of citrus stoste: is filtered after citrus juicing and is allowed to the separation of juice meat, obtain citrus stoste；
(3) preparation of Fructus Chaenomelis citrus compounding mixed liquor: being added 0.02% ethylmaltol in Fructus Chaenomelis ethanol extract,
Sufficiently dissolution；Fructus Chaenomelis extracting solution solvent is volatilized in 60 ~ 70 DEG C of baking ovens, it is former using the citrus of half Fructus Chaenomelis extracting solution
Liquid dissolved solid obtains Fructus Chaenomelis citrus compounding mixed liquor.
(4) mixed liquor and 5% xylitol wet granulation, baking oven in pelletization wet granulation: are compounded using Fructus Chaenomelis citrus
Temperature is controlled at 40-50 DEG C.40 meshes are crossed after granulation, and the Fructus Chaenomelis citrus rich in oleanolic acid is made and compounds solid beverage.
It is identified, solid beverage sensory evaluation score is compounded by this implementation Fructus Chaenomelis citrus obtained rich in oleanolic acid
Are as follows: 85 points, beverage structural state uniformity, mouthfeel is general, no sweet taste, there is the peculiar pure and fresh perfume (or spice) of the fragrant and sweet and Fructus Chaenomelis of orange blossom
Gas, beverage are in orange solution, bright color.
Embodiment 4:
(1) preparation of Fructus Chaenomelis extracting solution: it will be crushed after the Fructus Chaenomelis for cleaning deseeding drying, use 50% that solid-liquid ratio is 1:15
Ethyl alcohol carries out ultrasonic wave assisted extraction, is 400W in ultrasound condition, ultrasound 60 minutes at 50 DEG C.It repeats to extract twice, mention twice
Merge after taking liquid to filter, X-5 macroporous resin purification Fructus Chaenomelis extracting solution is used after concentration, obtains the river wood of high purity oleanolic acid
Melon extracting solution；
(2) it the preparation of citrus stoste: is filtered after citrus juicing and is allowed to the separation of juice meat, obtain citrus stoste；
(3) preparation of Fructus Chaenomelis citrus compounding mixed liquor: being added 0.02% ethylmaltol in Fructus Chaenomelis ethanol extract,
Sufficiently dissolution；Fructus Chaenomelis extracting solution solvent is volatilized in 60 ~ 70 DEG C of baking ovens, it is former using the citrus of half Fructus Chaenomelis extracting solution
Liquid dissolved solid obtains Fructus Chaenomelis citrus compounding mixed liquor.
(4) it wet granulation: using Fructus Chaenomelis citrus compounding mixed liquor and 15% xylitol wet granulation, is dried in pelletization
Box temperature degree is controlled at 40-50 DEG C.40 meshes are crossed after granulation, and the Fructus Chaenomelis citrus rich in oleanolic acid is made and compounds solid beverage.
It is identified, solid beverage sensory evaluation score is compounded by this implementation Fructus Chaenomelis citrus obtained rich in oleanolic acid
Are as follows: 72 points, beverage structural state uniformity, sweet taste is overweight, and the peculiar novel aroma of Fructus Chaenomelis is weaker, and beverage is in faint yellow molten
Liquid, color are darker.
Embodiment 5:
(1) preparation of Fructus Chaenomelis extracting solution: it will be crushed after the Fructus Chaenomelis for cleaning deseeding drying, use 50% that solid-liquid ratio is 1:15
Ethyl alcohol carries out ultrasonic wave assisted extraction, is 400W in ultrasound condition, ultrasound 60 minutes at 50 DEG C.It repeats to extract twice, mention twice
Merge after taking liquid to filter, X-5 macroporous resin purification Fructus Chaenomelis extracting solution is used after concentration, obtains the river wood of high purity oleanolic acid
Melon extracting solution；
(2) it the preparation of citrus stoste: is filtered after citrus juicing and is allowed to the separation of juice meat, obtain citrus stoste；
(3) preparation of Fructus Chaenomelis citrus compounding mixed liquor: being added 0.03% ethylmaltol in Fructus Chaenomelis ethanol extract,
Sufficiently dissolution；Fructus Chaenomelis extracting solution solvent is volatilized in 60 ~ 70 DEG C of baking ovens, it is former using the citrus of half Fructus Chaenomelis extracting solution
Liquid dissolved solid obtains Fructus Chaenomelis citrus compounding mixed liquor.
(4) it wet granulation: using Fructus Chaenomelis citrus compounding mixed liquor and 10% xylitol wet granulation, is dried in pelletization
Box temperature degree is controlled at 40-50 DEG C.40 meshes are crossed after granulation, and the Fructus Chaenomelis citrus rich in oleanolic acid is made and compounds solid beverage.
It is identified, solid beverage sensory evaluation score is compounded by this implementation Fructus Chaenomelis citrus obtained rich in oleanolic acid
Are as follows: 92 points, beverage structural state uniformity is good in taste, the peculiar novel aroma of fragrant and sweet and Fructus Chaenomelis with orange blossom, drink
Material is in orange solution, bright color.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Table 1 is the powder feature of the Fructus Chaenomelis citrus compounding solid beverage in the embodiment of the present invention rich in oleanolic acid, not
Only angle shows that the mobility of solid beverage is preferable for 36.8 °, can meet production needs；Heap rate of change of the density is preferable, water content compared with
It is small and water-holding capacity is very high, it is easy to dissolve to reconstitute.
Table 1
Fig. 1 is that the Fructus Chaenomelis citrus in the embodiment of the present invention rich in oleanolic acid compounds solid beverage sensory evaluation radar map, is led to
Cross the sensory evaluation comparative analysis with Fructus Chaenomelis stoste, it can be seen that its bitter taste, astringent taste sense of taste value be substantially reduced；
Aftertaste-A refers to astringent taste aftertaste value, and Aftertaste-B refers to that bitter taste aftertaste value, astringent taste aftertaste value and bitter taste aftertaste value are also bright
It is aobvious to reduce, illustrate that ethylmaltol of the present invention successfully embeds the bitter mouthfeel of Fructus Chaenomelis.
Fig. 2, Fig. 3 and Fig. 4 indicate the Fructus Chaenomelis citrus compounding solid drink in the embodiment of the present invention rich in oleanolic acid jointly
Expect rheological properties: average grain diameter (Fig. 2), Zate current potential (Fig. 3), viscosity characteristics (Fig. 4).It is surveyed by dynamic light scattering (DLS)
Obtaining the average grain diameter of the invention for having solid beverage is 480.47nm, PDI 0.528, illustrates that beverage disperses stable homogeneous；Zate electricity
Position is 9.26mV, illustrates that solid particle is stably dispersed in in solution；With the variation of shear rate, phase occurs for beverage viscosity value
It should change.At low shear rates, viscosity does not reduce with shear rate, and as shear rate improves, apparent viscosity reduces, shearing
Rate continues to improve, and into the second newton area, viscosity is constant.
Claims (5)
1. a kind of preparation method of the Fructus Chaenomelis citrus compounding solid beverage rich in oleanolic acid, it is characterised in that the method step
It is rapid as follows:
(1) it the preparation of Fructus Chaenomelis extracting solution: will be crushed after the Fructus Chaenomelis for cleaning deseeding drying, ethyl alcohol is filtered after extracting, is dense
Contracting and purifying, obtain the Fructus Chaenomelis extracting solution rich in oleanolic acid；
(2) it the preparation of citrus stoste: is filtered after citrus juicing and obtains orange blossom stoste；
(3) preparation of Fructus Chaenomelis citrus compounding mixed liquor: solvent is volatilized after Fructus Chaenomelis extracting solution is added in ethylmaltol, later
Citrus stoste is added to be mixed with to obtain Fructus Chaenomelis citrus compounding mixed liquor；
(4) wet granulation: Fructus Chaenomelis citrus compounds mixed liquor and xylitol wet granulation, is sieved after granulation, is made and is rich in neat pier
The Fructus Chaenomelis citrus of tartaric acid compounds solid beverage.
2. the preparation method of the Fructus Chaenomelis citrus compounding solid beverage according to claim 1 rich in oleanolic acid, special
Sign is the step (1), and specific step is as follows:
It a. the use of Fructus Chaenomelis and 50% ethyl alcohol solid-liquid ratio is progress ultrasonic wave assisted extraction under conditions of 1:15；
B. it seals, is 400W in power, temperature is ultrasound 60 minutes at 50 DEG C；
C. X-5 macroporous resin purification Fructus Chaenomelis extracting solution is used, the Fructus Chaenomelis extracting solution of oleanolic acid high-purity is obtained.
3. the preparation method of the Fructus Chaenomelis citrus compounding solid beverage according to claim 1 rich in oleanolic acid, special
Sign is the step (2), and specific step is as follows:
A. it is filtered after citrus juicing and is allowed to the separation of juice meat, obtain citrus stoste.
4. the preparation method of the Fructus Chaenomelis citrus compounding solid beverage according to claim 1 rich in oleanolic acid, special
Sign is the step (3), and specific step is as follows:
A. 0.03% ethylmaltol is added in Fructus Chaenomelis ethanol extract, sufficiently dissolves；
B. Fructus Chaenomelis extracting solution solvent is volatilized in 60 ~ 70 DEG C of baking ovens, uses the citrus stoste of half Fructus Chaenomelis extracting solution
Dissolved solid obtains Fructus Chaenomelis citrus compounding mixed liquor.
5. the preparation method of the Fructus Chaenomelis citrus compounding solid beverage according to claim 1 rich in oleanolic acid, special
Sign is the step (4), and specific step is as follows:
A. 10% xylitol wet granulation is used, oven temperature control is at 40-50 DEG C in pelletization；
40 meshes are crossed when b. pelletizing, obtain Fructus Chaenomelis citrus compounding solid beverage.
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Citations (2)
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| CN101283784A (en) * | 2007-09-27 | 2008-10-15 | 贵州大学 | Stauntonvine health-care solid beverage and its preparation method |
| CN105360839A (en) * | 2015-12-10 | 2016-03-02 | 湖南省农产品加工研究所 | Sweet orange and chaenomeles speciosa fruit drink and preparation method thereof |
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2019
- 2019-07-25 CN CN201910678813.9A patent/CN110226693A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283784A (en) * | 2007-09-27 | 2008-10-15 | 贵州大学 | Stauntonvine health-care solid beverage and its preparation method |
| CN105360839A (en) * | 2015-12-10 | 2016-03-02 | 湖南省农产品加工研究所 | Sweet orange and chaenomeles speciosa fruit drink and preparation method thereof |
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| 化工科学技术研究总院: "《全国化工新技术新产品项目汇编》", 30 April 2000 * |
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Application publication date: 20190913 |