CN110521895A - A kind of Moringa dried orange peel compound hypoglycemic beverage and preparation method thereof - Google Patents
A kind of Moringa dried orange peel compound hypoglycemic beverage and preparation method thereof Download PDFInfo
- Publication number
- CN110521895A CN110521895A CN201910775285.9A CN201910775285A CN110521895A CN 110521895 A CN110521895 A CN 110521895A CN 201910775285 A CN201910775285 A CN 201910775285A CN 110521895 A CN110521895 A CN 110521895A
- Authority
- CN
- China
- Prior art keywords
- moringa
- orange peel
- freeze
- dried
- dried orange
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 152
- 241000220215 Moringa Species 0.000 title claims abstract description 151
- 235000013361 beverage Nutrition 0.000 title claims abstract description 76
- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 62
- 150000001875 compounds Chemical class 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 117
- 238000000034 method Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 10
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000002562 thickening agent Substances 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 5
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 229920002752 Konjac Polymers 0.000 claims description 21
- 239000006228 supernatant Substances 0.000 claims description 12
- 230000001476 alcoholic effect Effects 0.000 claims description 9
- 235000019441 ethanol Nutrition 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000019631 acid taste sensations Nutrition 0.000 claims description 2
- 241000675108 Citrus tangerina Species 0.000 claims 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- SRBFZHDQGSBBOR-IOVATXLUSA-N Xylose Natural products O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 125000000969 xylosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)CO1)* 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 20
- 230000036541 health Effects 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 239000002131 composite material Substances 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 238000003786 synthesis reaction Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 57
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 19
- 235000015165 citric acid Nutrition 0.000 description 19
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 19
- 239000000811 xylitol Substances 0.000 description 19
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 19
- 235000010447 xylitol Nutrition 0.000 description 19
- 229960002675 xylitol Drugs 0.000 description 19
- 235000013312 flour Nutrition 0.000 description 18
- 206010012601 diabetes mellitus Diseases 0.000 description 14
- 210000004369 blood Anatomy 0.000 description 13
- 239000008280 blood Substances 0.000 description 13
- 230000001953 sensory effect Effects 0.000 description 11
- 239000000243 solution Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 8
- 108010028144 alpha-Glucosidases Proteins 0.000 description 8
- 239000008103 glucose Substances 0.000 description 8
- 230000001603 reducing effect Effects 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- 241001672694 Citrus reticulata Species 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 210000000697 sensory organ Anatomy 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 230000001629 suppression Effects 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 230000001151 other effect Effects 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000000675 anti-caries Effects 0.000 description 3
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 238000002390 rotary evaporation Methods 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 150000003626 triacylglycerols Chemical class 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 2
- 102000015779 HDL Lipoproteins Human genes 0.000 description 2
- 108010010234 HDL Lipoproteins Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 2
- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- 239000006101 laboratory sample Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000002381 plasma Anatomy 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241001278826 Amorphophallus Species 0.000 description 1
- 241001312219 Amorphophallus konjac Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010018429 Glucose tolerance impaired Diseases 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- OVSQVDMCBVZWGM-IDRAQACASA-N Hirsutrin Natural products O([C@H]1[C@H](O)[C@H](O)[C@H](O)[C@@H](CO)O1)C1=C(c2cc(O)c(O)cc2)Oc2c(c(O)cc(O)c2)C1=O OVSQVDMCBVZWGM-IDRAQACASA-N 0.000 description 1
- FVQOMEDMFUMIMO-UHFFFAOYSA-N Hyperosid Natural products OC1C(O)C(O)C(CO)OC1OC1C(=O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 FVQOMEDMFUMIMO-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 244000179886 Moringa oleifera Species 0.000 description 1
- 241000220214 Moringaceae Species 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 102000019280 Pancreatic lipases Human genes 0.000 description 1
- 108050006759 Pancreatic lipases Proteins 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000001280 Prediabetic State Diseases 0.000 description 1
- LUJAXSNNYBCFEE-UHFFFAOYSA-N Quercetin 3,7-dimethyl ether Natural products C=1C(OC)=CC(O)=C(C(C=2OC)=O)C=1OC=2C1=CC=C(O)C(O)=C1 LUJAXSNNYBCFEE-UHFFFAOYSA-N 0.000 description 1
- PUTDIROJWHRSJW-UHFFFAOYSA-N Quercitrin Natural products CC1OC(Oc2cc(cc(O)c2O)C3=CC(=O)c4c(O)cc(O)cc4O3)C(O)C(O)C1O PUTDIROJWHRSJW-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 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
- OXGUCUVFOIWWQJ-XIMSSLRFSA-N acanthophorin B Natural products O[C@H]1[C@H](O)[C@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-XIMSSLRFSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000007707 calorimetry Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- GXMWXESSGGEWEM-UHFFFAOYSA-N isoquercitrin Natural products OCC(O)C1OC(OC2C(Oc3cc(O)cc(O)c3C2=O)c4ccc(O)c(O)c4)C(O)C1O GXMWXESSGGEWEM-UHFFFAOYSA-N 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 239000013642 negative control Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000002953 phosphate buffered saline Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 201000009104 prediabetes syndrome Diseases 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
- OEKUVLQNKPXSOY-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranosyl(1->3)-alpha-L-rhamnopyranosyl(1->6)-beta-d-galactopyranoside Natural products OC1C(O)C(C(O)C)OC1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OEKUVLQNKPXSOY-UHFFFAOYSA-N 0.000 description 1
- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 208000011580 syndromic disease Diseases 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
- 235000012976 tarts Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
Landscapes
- 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)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food and drink processing technique fields, more particularly to a kind of Moringa dried orange peel compound hypoglycemic beverage and preparation method thereof, the ingredient of the composite beverage is as follows: the total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is not more than 3%, the additive amount of Moringa freeze-dried powder and dried orange peel freeze-dried powder is not zero, thickener 0.05-0.7%, sweetener 2-12%, acid 0.01-0.1%, remaining is pure water, mentioned component is through mixing, allotment, sterilization and etc. after obtain finished beverage, the present invention compounds leaf of Moringa with dried orange peel, it is overcome by the allotment of formula bitter in leaf of Moringa mouthfeel, pungent defect, synthesis is in good taste, and has effects that control sugar, any preservative is not added, it is green and healthy, it is without any side effects, in flavor, there are particular advantages in nutrition and health care effect, it can be with Meets the needs of public is to deliciousness, nutrition, health, Consumer acceptance is high, wide market.
Description
Technical field
The invention belongs to food and drink processing technique fields, and in particular to a kind of Moringa dried orange peel compound hypoglycemic beverage and its system
Preparation Method.
Background technique
Moringa (Moringa oleiferaLam.) for Moringaceae (MoringaceaeMartinov) Moringa
(MoringaAdans. a kind of multipurpose xylophyta), leaf of Moringa, that is, Moringa leaf, it is rich in human body
The nutriment and medicinal ingredient of benefit, such as water-solubility protein, polysaccharide, essential amino acid, calcium, iron, potassium, multivitamin, quercitrin
The Flavonoid substances such as element, Kaempferol, isoquercitrin.Leaf of Moringa has faint scent, but pungent puckery mouth, and experimental study shows peppery
The wooden leaf has hypoglycemic, reducing blood lipid, blood pressure lowering, anticancer, antitumor, antibacterial anti-inflammatory and other effects.Leaf of Moringa flavones (TFM) animal is real
It tests the results show that TFM has significant hypoglycemic activity, moreover it is possible to increase serum superoxide dismutases (SOD) content, reduce malonaldehyde
(MDA) content, and on the blood glucose of non-diabetic mice without influence；In addition, can to reduce blood plasma low for the cupreol in leaf of Moringa
The concentration of density lipoprotein inhibits the absorption of cholesterol, increases serum cholesterol and is arranged from excrement in a manner of neutral steroids
Out.
Dried orange peel be rue tannin plant tangerine (Citrus reticulata Blanco) and its belong to the mellow fruits of various plants
Real pericarp is common Chinese medicine simply, and gas is fragrant, and acrid flavour, hardship are warm-natured, mainly contain volatile oil, flavone compound and part
The microelement etc. of needed by human body has anti-oxidant, anti-inflammatory, hypoglycemic, reducing blood lipid, and protection is cardiovascular, antitumor etc. a variety of
Effect.Aurantiamarin in dried orange peel can inhibit excessive cholesterine, significantly reduce cholesterolemia (TC), low-density lipoprotein (LDL),
Triglycerides (TG) and lipid total amount, increasing high density lipoprotein (HDL) are horizontal, moreover it is possible to by inhibiting pancreatic lipase activity, increasing
Triglycerides is discharged from excrement and reduces plasma tg.And animal experiments show that dried orange peel has significant blood sugar reducing function to mouse.
Diabetes (Diabetes Mellitus, DM) are one group of metabolic disorders characterized by chronic blood glucose level increases
Syndrome.Data show that China's diabetes prevalence is up to 11.6%, and about 1.14 hundred million people occupy the first in the world, and Zhan Quanqiu DM suffers from
The 27% of person, and still show an increasing trend year by year.Prediabetes (Impaired Glucose Regulation, IGR) refer to
Diabetes diagnosis level has not yet been reached in blood glucose, but is higher than normal range (NR), may develop into diabetes at any time, be normally to glycosuria
Watershed in sick pathogenic process.Current China's IGR illness rate is 50.1%, it has also become the first big country of world's diabetes, therefore,
It is huge for the development of functional food prospect of diabetic.
Drinks refer to is added certain function factor in the beverage, has it while quenching one's thirst and adjusts body function
The soft drink of the health-care effects such as energy, strengthen immunity.With the sustainable development of society, beverage industry is quickly grown, and yield is huge
Big and product is in great demand, the leading industry to have taken the lead in as food industry.And contemporary people also pushes function to drink the pursuit of health
The development of material, drinks currently on the market are mostly sports drink and nutrient (vitamin) beverage, and hypoglycemic drink is less.
Currently, its function of reducing blood sugar evaluation and exploration technology of related Moringa, dried orange peel is not perfect, developed using Moringa, dried orange peel
A sense organ excellent flavor and the Moringa dried orange peel composite beverage with function of reducing blood sugar, to China's beverage market and Moringa, dried orange peel
The exploitation of nutritive value is of great significance.
Summary of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the invention proposes a kind of Moringa dried orange peel compound hypoglycemic beverage and its systems
Preparation Method, the beverage is not only in good taste, heat is low, conveniently drinks, but also has both the nutritional health function of Moringa, dried orange peel, can rise
To hypoglycemic, reducing blood lipid, cardiovascular, the anti-oxidant and anti-inflammatory of protection and other effects.
This product will extract respectively leaf of Moringa and dried orange peel hypoglycemic activity ingredient mixed preparing composite beverage, guarantee beverage port
Under the premise of sense, function of reducing blood sugar is also enhanced, more imparts product antibacterial, anti-caries, whole intestines, body shaping and other effects.Reduce processing
Remaining orange peel directly abandons the bring wasting of resources and environmental pollution, while also providing for the further development and utilization of leaf of Moringa
Theoretical foundation.
To achieve the goals above, the technical scheme adopted by the invention is that:
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is not more than 3%, thickener 0.05-0.7%, sweetener 2-12%, acid
Taste agent 0.01-0.1%, remaining is pure water；The additive amount of Moringa freeze-dried powder and dried orange peel freeze-dried powder is not zero.
The stability that the form that freeze-dried powder is made in leaf of Moringa and dried orange peel can be guaranteed to effect composition, avoids protein from becoming
Property and lose its bioactivity；Meanwhile the form of freeze-dried powder is made, form is loose, color does not change substantially, adds energy after water
Enough physicochemical properties and bioactivity for quickly dissolving and restoring original aqueous solution.
Preferably, the total addition level of the Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%.
Preferably, the mass ratio of the Moringa freeze-dried powder and dried orange peel freeze-dried powder is 10:1-1:10.
Preferably, the mass ratio of the Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:5.
Preferably, the thickener is konjaku flour.
Amorphophallus Araeceae herbaceos perennial, main component are glucomannans, konjaku flour low calorie, low egg
White matter, high dietary-fiber, and the ten several amino acid and microelement of needed by human body are rich in, as the konjaku of functional food
Konjac glucomannan has certain curative effect to hypertension, obesity, diabetes, constipation, have water-soluble, thickening, stabilization, suspension, gel,
It is ideal food additives again that a variety of physicochemical properties such as film forming, bonding, which are the natural health foods of one kind,.
Preferably, the sweetener is xylitol.
Xylitol heat is lower, is a kind of sweetener with nutritive value and natural health and human body carbohydate metabolism
Normal intermediate, in vivo metabolism do not need insulin participation, increase blood glucose value, and diabetes patient can be eliminated
More than three symptoms (more foods, more drinks, diuresis), therefore be the sweetener, nutritional supplement and auxiliary therapeutical agent of diabetes patient's safety.
In addition, the sugariness of xylitol is suitable with sucrose, but calorie value is lower than sucrose, has effects that antiseptic caries-preventing tooth, is a kind of strong
The good sucrose succedaneum of health.
Preferably, the acid is citric acid.
Citric acid also known as citric acid, it is widely distributed in nature, there is pleasant tart flavour, entrance is frank, safe nothing
Poison is widely used as the acid of food and beverage.
Meanwhile the invention also provides a kind of method for preparing above-mentioned Moringa dried orange peel compound hypoglycemic beverage, this method packets
Include following steps (as shown in Figure 1):
S1, pretreatment of raw material: selecting intact leaf of Moringa, dried orange peel, clean up, dry, pulverize, and crosses the processing of 40-60 mesh, obtains
To leaf of Moringa powder and Dried Tangerine Peel；
The preparation of S2, Moringa freeze-dried powder: 15-25: 1 liquid-to-solid ratio (mLg is pressed-1) leaf of Moringa powder is placed in 60-70%vol wine
In the edible wine of precision, 100-130 min is extracted at 60-70 DEG C, Moringa extracting solution is prepared, Moringa extracting solution is carried out
It is centrifuged (4000r/min, 5min), collects supernatant, supernatant is placed in 4 h or more of -80 DEG C of pre-freezes, very through evaporating ethanol
Moringa freeze-dried powder is obtained after vacuum freecing-dry 24-36 h, is sealed；
S3, the preparation of dried orange peel freeze-dried powder: 25-35: 1 liquid-to-solid ratio (mLg is pressed-1) Dried Tangerine Peel is placed in 65-75%vol alcoholic strength
Edible alcohol in, at 70-75 DEG C extract 2-2.5 h dried orange peel extracting solution is prepared, dried orange peel extracting solution is centrifuged
(4000r/min, 5min), collects supernatant, and supernatant removes ethyl alcohol through rotary evaporation, is placed in 4 h or more of -80 DEG C of pre-freezes, very
Dried orange peel freeze-dried powder is obtained after vacuum freecing-dry 48-60 h, is sealed；
S4, mixing, allotment: Moringa freeze-dried powder, dried orange peel freeze-dried powder, thickener, sweetener, acid are added by above-mentioned formula
Into pure water, it is uniformly mixed, obtains mixed liquor；
S5, packing sterilization: carrying out tinning capping for the mixed liquor in step S4, is placed in sterilization 30-60 min at 100 DEG C, cooling
After finished beverage can be obtained.
Preferably, the alcoholic strength of the edible alcohol in step S2 is 64%vol, the alcoholic strength of the edible alcohol in step S3
For 70%vol.
Compared with prior art, the beneficial effects of the present invention are:
The invention belongs to food and drink processing technique fields, and in particular to a kind of Moringa dried orange peel compound hypoglycemic beverage and its preparation side
Method, the ingredient and volume ratio of the composite beverage are as follows: the total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder freezes no more than 3%(Moringa
The additive amount of dry powder and dried orange peel freeze-dried powder is not zero), thickener 0.05-0.7%, sweetener 2-12%, acid 0.01-
0.1%, remaining is pure water, mentioned component through mixing, allotment, sterilization and etc. after obtain finished beverage, the present invention is by leaf of Moringa
It is compounded with dried orange peel, it then follows mouthfeel is preferential, takes into account the principle of control sugar, and each ingredient is carried out rational allocation, overcomes leaf of Moringa
Bitter, pungent defect, makes it have Moringa, dried orange peel compound fragrant in mouthfeel, and integrated sensory is preferable, meanwhile, the present invention does not add
Add any preservative, it is green and healthy, it is without any side effects, in addition, the present invention also has the function of preferably to control sugar, and heat
Low, calorie value is lower than 75kj/100mL, and the crowd for being particularly suitable for the needs control sugar such as diabetes, cardiovascular disease drinks, while also having
There are other effects such as antibacterial, anti-caries, whole intestines, body shaping；There are particular advantages in flavor, nutrition and health care effect in a word, is
A nutrition, health health beverages, can satisfy the public to deliciousness, nutrition, health demand, Consumer acceptance is high, has
There are good industrialization and market prospects.
Detailed description of the invention
Fig. 1 is the process flow of Moringa dried orange peel compound hypoglycemic beverage preparation；
Fig. 2 is the product effect figure for the Moringa dried orange peel compound hypoglycemic beverage being prepared using optimum combination formula.
In Fig. 1,1 is leaf of Moringa, and 2 be pre-treatment, and 3 be edible alcohol, and 4 be extraction, and 5 be centrifugation, and 6 be that leaf of Moringa extracts
Liquid, 7 be rotary evaporation, and 8 be vacuum freeze drying, and 9 be moringa oleifera leaf extractive freeze-dried powder, and 10 be dried orange peel, and 11 be that dried orange peel extracts
Liquid, 12 be dried orange peel extracts freeze-dried powder, and 13 be xylitol, and 14 be citric acid, and 15 be konjaku flour, and 16 be pure water, and 17 be to adjust
Match, 18 be tinning capping, 19 be sterilization, 20 be it is cooling, 21 be finished beverage.
Specific embodiment
Specific embodiments of the present invention will be further explained below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, invention described below
Technical characteristic involved in each embodiment can be combined with each other as long as they do not conflict with each other.
Embodiment 1
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, konjaku flour 0.15%, xylitol 6%, citric acid 0.01%,
Remaining is pure water；The mass ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 5:1.
The method for preparing above-mentioned Moringa dried orange peel compound hypoglycemic beverage includes the following steps (as shown in Figure 1):
S1, pretreatment of raw material: selecting intact leaf of Moringa, dried orange peel, clean up, dry, pulverize, and crosses the processing of 50 meshes, obtains
Leaf of Moringa powder and Dried Tangerine Peel；
The preparation of S2, Moringa freeze-dried powder: 20: 1 liquid-to-solid ratio (mLg is pressed-1) leaf of Moringa powder is placed in 64%vol alcoholic strength
In edible wine, 115 min being extracted at 64 DEG C, Moringa extracting solution being prepared, (4000r/ is centrifuged to Moringa extracting solution
Min, 5min), supernatant is collected, supernatant removes ethyl alcohol through rotary evaporation, is placed in 4 h or more of -80 DEG C of pre-freezes, and vacuum refrigeration is dry
Moringa freeze-dried powder is obtained after dry 30 h, is sealed；
S3, the preparation of dried orange peel freeze-dried powder: 30: 1 liquid-to-solid ratio (mLg is pressed-1) Dried Tangerine Peel is placed in the edible of 70%vol alcoholic strength
In alcohol, 2.25 h being extracted at 73.2 DEG C, dried orange peel extracting solution being prepared, (4000r/ is centrifuged to dried orange peel extracting solution
Min, 5min), supernatant is collected, supernatant is placed in 4 h or more of -80 DEG C of pre-freezes, vacuum freeze drying 55 through evaporating ethanol
Dried orange peel freeze-dried powder is obtained after h, is sealed；
S4, mixing, allotment: Moringa freeze-dried powder, dried orange peel freeze-dried powder, konjaku flour, xylitol, citric acid are added to by above-mentioned formula
In pure water, it is uniformly mixed, obtains mixed liquor；
S5, packing sterilization: the mixed liquor in step S4 is subjected to tinning capping, is placed at 100 DEG C and sterilizes 45 min, after cooling
Finished beverage can be obtained.
Embodiment 2
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, konjaku flour 0.3%, xylitol 8%, citric acid 0.03%,
Remaining is pure water；The mass ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 5:1.
The method of above-mentioned Moringa dried orange peel compound hypoglycemic beverage is prepared with embodiment 1.
Embodiment 3
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 0.5%, konjaku flour 0.5%, xylitol 10%, citric acid
0.05%, remaining is pure water；The mass ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 5:1.
The method of above-mentioned Moringa dried orange peel compound hypoglycemic beverage is prepared with embodiment 1.
Embodiment 4
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, konjaku flour 0.5%, xylitol 6%, citric acid 0.03%,
Remaining is pure water；The mass ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:1.
The method of above-mentioned Moringa dried orange peel compound hypoglycemic beverage is prepared with embodiment 1.
Embodiment 5
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, konjaku flour 0.15%, xylitol 8%, citric acid 0.05%,
Remaining is pure water；The mass ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:1.
The method of above-mentioned Moringa dried orange peel compound hypoglycemic beverage is prepared with embodiment 1.
Embodiment 6
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, konjaku flour 0.3%, xylitol 10%, citric acid 0.01%,
Remaining is pure water；The mass ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:1.
The method of above-mentioned Moringa dried orange peel compound hypoglycemic beverage is prepared with embodiment 1.
Embodiment 7
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, konjaku flour 0.3%, xylitol 6%, citric acid 0.5%,
Remaining is pure water；The mass ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:5.
The method of above-mentioned Moringa dried orange peel compound hypoglycemic beverage is prepared with embodiment 1.
Embodiment 8
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, konjaku flour 0.5%, xylitol 8%, citric acid 0.01%,
Remaining is pure water；The mass ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:5.
The method of above-mentioned Moringa dried orange peel compound hypoglycemic beverage is prepared with embodiment 1.
Embodiment 9
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, konjaku flour 0.15%, xylitol 10%, citric acid
0.03%, remaining is pure water；The mass ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:5.
The method of above-mentioned Moringa dried orange peel compound hypoglycemic beverage is prepared with embodiment 1.
Embodiment 10
A kind of Moringa dried orange peel compound hypoglycemic beverage, is counted, including following component in mass ratio:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 3%, konjaku flour 0.7%, xylitol 6%, citric acid 0.1%,
Remaining is pure water；The mass ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:5.
The method of above-mentioned Moringa dried orange peel compound hypoglycemic beverage is prepared with embodiment 1.
The sensory evaluation of the Moringa dried orange peel compound hypoglycemic beverage of the invention of experimental example 1
To probe into the influence of Moringa freeze-dried powder, dried orange peel freeze-dried powder, konjaku flour, xylitol and citric acid to sense organ, with embodiment 1-
10 are used as experimental group, carry out test using mouthfeel and flavour of the sense organ comprehensive scoring method to Moringa dried orange peel compound hypoglycemic beverage and comment
Valence asks 8 veteran evaluating members to carry out sensory evaluation scores to laboratory sample, and the specific targets of sensory evaluation standards of grading are such as
Shown in table 1, the sum of color, flavour, fragrance and score of structural state are total score, and the score result after being rounded of averaging is
The sensory evaluation scores value of Moringa dried orange peel compound hypoglycemic beverage, experimental result are shown in Table 2.
1 sensory evaluation standards of grading of table
It can be seen from Table 2 that the actual optimum combination formula of Moringa dried orange peel compound hypoglycemic beverage of the invention are as follows:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, and the volume ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:5,
Konjaku flour 0.15%, xylitol 10%, citric acid 0.03%, remaining is pure water.
The Moringa dried orange peel compound hypoglycemic beverage being prepared by above-mentioned actual optimum combination formula is in glassy yellow, sour-sweet
Palatable, tissue is fine and smooth, masks bitter, pungent defect in leaf of Moringa mouthfeel completely, has Moringa, dried orange peel compound fragrant, comprehensive
Close sense organ preferably (product effect is shown in Fig. 2).Simultaneously as the present invention does not add any preservative, thus it is green and healthy, without any
Toxic side effect.
The Analyses Methods for Sensory Evaluation Results of the Moringa dried orange peel compound hypoglycemic beverage of the invention of table 2
Inhibitory effect of the Moringa dried orange peel compound hypoglycemic beverage of the invention of experimental example 2 to alpha-glucosidase
Alpha-glucosidase plays an important role during food absorption, it is necessary to after in combination, food could digest and
It absorbs.By inhibiting the alpha-glucosidase on intestinal mucosa, the speed that starch can be made to be decomposed into glucose slows down, reduces and prolong
Slow absorption of the small intestine to glucose, to achieve the purpose that reduce blood glucose.To verify Moringa dried orange peel compound hypoglycemic drink of the invention
Expect the suppression enzyme effect to alpha-glucosidase, on the basis of experimental example 1, reject sensory evaluation scores (makes in 70 embodiments below
Its sense organ meets product requirement), i.e., suppression enzyme is carried out as laboratory sample using the Moringa dried orange peel compound hypoglycemic beverage in embodiment 7-9
Effect experiment.
Experimental method are as follows: 50 μ L samples and 50 μ L (0.1U/mL) alpha-glucosaccharase enzyme solutions are (slow with 0.1M phosphate
Fliud flushing is prepared, pH 6.8) it is added in 96 orifice plates, 10 min are incubated at 37 DEG C.Then, 50 μ L 5 are added into each hole
P-nitrophenyl-D- glucopyranoside the solution (using 0.1M phosphate buffered saline, pH6.8) of mM, is incubated at 37 DEG C
15 min.Finally, 100 μ L, 0.2 M Na are added2CO3Reaction is terminated, records the absorbance at 405 nm with microplate reader, as a result
It is shown in Table 3.
Alpha-glucosidase inhibits to calculate as follows:
Wherein, A blank is the absorbance of reagent blank (no sample), and A sample is the absorbance (containing all reagents) of sample, A back
Scape is the absorbance of negative control (without alpha-glucosidase).
As can be seen from Table 3, Moringa freeze-dried powder is the principal element for influencing suppression enzyme effect, and the additive amount of Moringa freeze-dried powder is got over
Greatly, the suppression enzyme effect of Moringa dried orange peel compound hypoglycemic beverage is better, when the total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is
3%, when the adding proportion of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 5:1, Moringa dried orange peel compound hypoglycemic beverage is to alpha-glucosidase
Inhibitory effect it is best.But as drink, what is guaranteed first is sensory effects, therefore, grasps and pays the utmost attention to sensory effects, takes into account
The standard of function of reducing blood sugar, this experimental example comprehensively consider using the single-factor variable experiment effect of experimental example 1 and experimental example 2 as reference
Sensory evaluation and suppression enzyme effect, the actual optimum combination formula of Moringa dried orange peel compound hypoglycemic beverage of the invention are as follows:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, and the volume ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:5,
Konjaku flour 0.15%, xylitol 10%, citric acid 0.03%, remaining is pure water.
The Moringa dried orange peel compound hypoglycemic beverage prepared using above-mentioned formula has best mouthfeel, while it presses down enzyme
Rate is 40.05%, has the function of preferably to control sugar.
The calorimetry of the Moringa dried orange peel compound hypoglycemic beverage of the invention of experimental example 3
Calorie value measurement is carried out to the Moringa dried orange peel compound hypoglycemic beverage being prepared in embodiment 1-10 using oxygen bomb calorimeter,
Measurement result shows that the calorie value of Moringa dried orange peel compound hypoglycemic beverage of the invention lower than 75kj/100mL, meets
Standard in relation to type beverage low in calories in " GBT10792-1995- soda ", being particularly suitable for diabetes, cardiovascular disease etc. needs
The crowd for controlling sugar drinks.
Comprehensive Experiment example 1-3 as it can be seen that Moringa dried orange peel compound hypoglycemic beverage of the invention optimum combination formula are as follows:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1%, and the volume ratio of Moringa freeze-dried powder and dried orange peel freeze-dried powder is 1:5,
Konjaku flour 0.15%, xylitol 10%, citric acid 0.03%, remaining is pure water.
The Moringa dried orange peel compound hypoglycemic beverage being prepared by above-mentioned actual optimum combination formula is in glassy yellow, sour-sweet
Palatable, tissue is fine and smooth, masks bitter, pungent defect in leaf of Moringa mouthfeel completely, has Moringa, dried orange peel compound fragrant, comprehensive
It is preferable to close sense organ.Simultaneously as the present invention does not add any preservative, thus it is green and healthy, it is without any side effects.In addition,
Beverage under this formula also has 40.05% inhibiting rate to alpha-glucosidase while ensuring the taste, has preferable
Sugared function is controlled, and heat is low, calorie value is lower than 75kj/100mL, is particularly suitable for the needs such as diabetes, cardiovascular disease control sugar
Crowd drinks, while also having the other functions such as antibacterial, anti-caries, whole intestines, body shaping, is the health beverages of a nutrition, health,
With good industrialization and market prospects.
Above the embodiments of the present invention are described in detail, but the present invention is not limited to described embodiments.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall in protection scope of the present invention.
Claims (9)
1. a kind of Moringa dried orange peel compound hypoglycemic beverage, which is characterized in that count in mass ratio, including following component:
The total addition level of Moringa freeze-dried powder and dried orange peel freeze-dried powder is not more than 3%, thickener 0.05-0.7%, sweetener 2-12%, acid
Taste agent 0.01-0.1%, remaining is pure water；The additive amount of Moringa freeze-dried powder and dried orange peel freeze-dried powder is not zero.
2. a kind of Moringa dried orange peel compound hypoglycemic beverage according to claim 1, which is characterized in that the Moringa freeze-dried powder and
The total addition level of dried orange peel freeze-dried powder is 1%.
3. a kind of Moringa dried orange peel compound hypoglycemic beverage according to claim 1, which is characterized in that the Moringa freeze-dried powder and
The mass ratio of dried orange peel freeze-dried powder is 10:1-1:10.
4. a kind of Moringa dried orange peel compound hypoglycemic beverage according to claim 3, which is characterized in that the Moringa freeze-dried powder and
The mass ratio of dried orange peel freeze-dried powder is 1:5.
5. a kind of Moringa dried orange peel compound hypoglycemic beverage according to claim 1, which is characterized in that the thickener is konjaku
Powder.
6. a kind of Moringa dried orange peel compound hypoglycemic beverage according to claim 1, which is characterized in that the sweetener is xylose
Alcohol.
7. a kind of Moringa dried orange peel compound hypoglycemic beverage according to claim 1, which is characterized in that the acid is lemon
Acid.
8. a kind of method for preparing Moringa dried orange peel compound hypoglycemic beverage described in claim 1-7, which is characterized in that including following
Step:
S1, pretreatment of raw material: selecting intact leaf of Moringa, dried orange peel, clean up, dry, pulverize, and crosses the processing of 40-60 mesh, obtains
To leaf of Moringa powder and Dried Tangerine Peel；
The preparation of S2, Moringa freeze-dried powder: leaf of Moringa powder is placed in the food of 60-70%vol alcoholic strength by 15-25: 1 liquid-to-solid ratio
With in alcohol, 100-130 min is extracted at 60-70 DEG C, Moringa extracting solution is prepared, Moringa extracting solution is centrifuged,
Supernatant is collected, supernatant is placed in 4 h or more of -80 DEG C of pre-freezes through evaporating ethanol, after vacuum freeze drying 24-36 h
To Moringa freeze-dried powder, it is sealed；
S3, the preparation of dried orange peel freeze-dried powder: Dried Tangerine Peel is placed in the edible wine of 65-75%vol alcoholic strength by 25-35: 1 liquid-to-solid ratio
In essence, 2-2.5 h is extracted at 70-75 DEG C, dried orange peel extracting solution is prepared, dried orange peel extracting solution is centrifuged, collect supernatant
Liquid, supernatant are placed in 4 h or more of -80 DEG C of pre-freezes through evaporating ethanol, and dried orange peel jelly is obtained after vacuum freeze drying 48-60 h
Dry powder is sealed；
S4, mixing, allotment: Moringa freeze-dried powder, dried orange peel freeze-dried powder, thickener, sweetener, acid are added by above-mentioned formula
Into pure water, it is uniformly mixed, obtains mixed liquor；
S5, packing sterilization: carrying out tinning capping for the mixed liquor in step S4, is placed in sterilization 30-60 min at 100 DEG C, cold
But finished beverage can be obtained afterwards.
9. according to the method described in claim 8, it is characterized in that, the alcoholic strength of the edible alcohol in step S2 be 64%vol,
The alcoholic strength of edible alcohol in step S3 is 70%vol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910775285.9A CN110521895A (en) | 2019-08-21 | 2019-08-21 | A kind of Moringa dried orange peel compound hypoglycemic beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910775285.9A CN110521895A (en) | 2019-08-21 | 2019-08-21 | A kind of Moringa dried orange peel compound hypoglycemic beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110521895A true CN110521895A (en) | 2019-12-03 |
Family
ID=68663967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910775285.9A Pending CN110521895A (en) | 2019-08-21 | 2019-08-21 | A kind of Moringa dried orange peel compound hypoglycemic beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110521895A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439845A (en) * | 2021-07-07 | 2021-09-28 | 成都中医药大学 | Steamed dried orange peel food additive, preparation method and application thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132927A (en) * | 2011-03-08 | 2011-07-27 | 中国林业科学研究院资源昆虫研究所 | Moringa oleifera leaf suspension drink |
| CN103750440A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Horseradish tree leaf nutritious drink and preparation method thereof |
| CN105962401A (en) * | 2016-04-29 | 2016-09-28 | 安徽恋尚你食品有限公司 | Moringa oleifera capsules made from freeze-dried moringa oleifera and production method |
| CN106035840A (en) * | 2016-05-31 | 2016-10-26 | 中国热带农业科学院农产品加工研究所 | Horseradish tree instant tea and production technology thereof |
| CN107348289A (en) * | 2017-08-23 | 2017-11-17 | 尹飞 | Moringa oleifera beverage and preparation method thereof |
| CN107691936A (en) * | 2017-10-18 | 2018-02-16 | 中国科学院昆明植物研究所 | A kind of leaf of Moringa water-soluble extractive good in taste and its extracting method |
| CN108850343A (en) * | 2018-06-22 | 2018-11-23 | 贵州黔百农业科技有限公司 | A kind of Moringa tea and preparation method thereof |
-
2019
- 2019-08-21 CN CN201910775285.9A patent/CN110521895A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132927A (en) * | 2011-03-08 | 2011-07-27 | 中国林业科学研究院资源昆虫研究所 | Moringa oleifera leaf suspension drink |
| CN103750440A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Horseradish tree leaf nutritious drink and preparation method thereof |
| CN105962401A (en) * | 2016-04-29 | 2016-09-28 | 安徽恋尚你食品有限公司 | Moringa oleifera capsules made from freeze-dried moringa oleifera and production method |
| CN106035840A (en) * | 2016-05-31 | 2016-10-26 | 中国热带农业科学院农产品加工研究所 | Horseradish tree instant tea and production technology thereof |
| CN107348289A (en) * | 2017-08-23 | 2017-11-17 | 尹飞 | Moringa oleifera beverage and preparation method thereof |
| CN107691936A (en) * | 2017-10-18 | 2018-02-16 | 中国科学院昆明植物研究所 | A kind of leaf of Moringa water-soluble extractive good in taste and its extracting method |
| CN108850343A (en) * | 2018-06-22 | 2018-11-23 | 贵州黔百农业科技有限公司 | A kind of Moringa tea and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王远等: "辣木叶总黄酮微波辅助提取工艺优化及其抑制α-葡萄糖苷酶活性研究", 《杨农学报》 * |
| 谭乾开等: "陈皮提取物对α-葡萄糖苷酶的抑制作用研究", 《云南化工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439845A (en) * | 2021-07-07 | 2021-09-28 | 成都中医药大学 | Steamed dried orange peel food additive, preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511869B (en) | Thickened red jujube ginger pulp | |
| KR101433188B1 (en) | Composition For Relieving Alcohol-induced Hangover Comprising Starch, Amino Acids, Active Complex Vitamin And Oriental Herb Medicine materials AND, The Manufacturing Method Thereof | |
| CN104432084A (en) | Conditioning powder and preparation method and application thereof | |
| CN101040711A (en) | The application of Suaeda plant extraction in the food having health-care and weight-losing functions | |
| CN101491334A (en) | Health food with immunity reinforcement function | |
| CN102038260B (en) | Chinese medicinal alcoholism relieving health-care beverage and preparation method thereof | |
| CN103349314A (en) | Anoectochilus roxburghii-hosui pear health care beverage and preparation method thereof | |
| CN107455625A (en) | A kind of nutrient for plants beverage and its preparation technology with antifatigue weight losing function | |
| CN110051815A (en) | A kind of auxiliary hyperglycemic food ball and preparation method thereof | |
| CN104970421A (en) | Longan and donkey-hide gelatin powder composite solid drink | |
| CN110123952A (en) | A kind of anti-alcoholism liver protecting compound preparation and its application | |
| CN101574151A (en) | Nutritional food with function of strengthening immunity and preparation method thereof | |
| CN104872775B (en) | A kind of compound fat-reducing solid beverage of green tea tea polysaccharide and application | |
| CN101455442A (en) | Grape extractum and preparation method thereof and use thereof in cigarette performing | |
| CN110521895A (en) | A kind of Moringa dried orange peel compound hypoglycemic beverage and preparation method thereof | |
| CN102511876B (en) | Hawthorn red jujube thick syrup and production process thereof | |
| CN103284244B (en) | Garlic juice beverage and preparation method thereof | |
| CN109043035A (en) | A kind of instant hippophae rhamnoide nectar and preparation method thereof for the eyeshield that has effects that relieve the effect of alcohol | |
| KR100337472B1 (en) | Health food beverage composition containing prickly pear extract | |
| CN1943448A (en) | Bamboo juice and ginkgo drink and its producing method | |
| CN109316565B (en) | Blood fat reducing composition and preparation method and application thereof | |
| KR20140003705A (en) | Method for manufacturing red ginseng extract with enhanced function and the extact thereof | |
| CN102524868A (en) | Concentrated pulp containing red jujube, autumn pear and loquat | |
| CN105998196A (en) | Blood sugar decreasing healthcare pharmaceutical composition prepared from fiveleaf gynostemma herb | |
| CN105713787A (en) | Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191203 |