CN111011669A - Beverage rich in coreopsis tinctoria phenolic glycoside compounds and preparation method thereof - Google Patents
Beverage rich in coreopsis tinctoria phenolic glycoside compounds and preparation method thereof Download PDFInfo
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- 235000005912 Coreopsis cardaminifolia Nutrition 0.000 title claims abstract description 81
- -1 phenolic glycoside compounds Chemical class 0.000 title claims abstract description 53
- 235000013361 beverage Nutrition 0.000 title claims abstract description 48
- 229930182487 phenolic glycoside Natural products 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims description 11
- 241000132544 Coreopsis tinctoria Species 0.000 title abstract 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
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- 239000000284 extract Substances 0.000 claims abstract description 13
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- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 12
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 12
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 12
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- 239000011718 vitamin C Substances 0.000 claims abstract description 12
- 239000003651 drinking water Substances 0.000 claims abstract description 10
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- 239000004386 Erythritol Substances 0.000 claims abstract description 9
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 9
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 9
- 235000019414 erythritol Nutrition 0.000 claims abstract description 9
- 229940009714 erythritol Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000001509 sodium citrate Substances 0.000 claims abstract description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000000230 xanthan gum Substances 0.000 claims abstract description 7
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 7
- 244000128583 Coreopsis cardaminifolia Species 0.000 claims description 76
- 238000001035 drying Methods 0.000 claims description 21
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 229930182470 glycoside Natural products 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 239000000401 methanolic extract Substances 0.000 claims description 9
- 230000015556 catabolic process Effects 0.000 claims description 8
- 238000006731 degradation reaction Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 238000010828 elution Methods 0.000 claims description 6
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- 238000003756 stirring Methods 0.000 claims description 6
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- 238000000605 extraction Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- WORJEOGGNQDSOE-UHFFFAOYSA-N chloroform;methanol Chemical compound OC.ClC(Cl)Cl WORJEOGGNQDSOE-UHFFFAOYSA-N 0.000 claims description 3
- 238000013375 chromatographic separation Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000011261 inert gas Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 239000003208 petroleum Substances 0.000 claims description 3
- 150000007950 phenolic glycosides Chemical class 0.000 claims description 3
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- 239000011265 semifinished product Substances 0.000 claims description 3
- 239000000741 silica gel Substances 0.000 claims description 3
- 229910002027 silica gel Inorganic materials 0.000 claims description 3
- 238000000967 suction filtration Methods 0.000 claims description 3
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims description 2
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- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 2
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 235000019693 cherries Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 235000004634 cranberry Nutrition 0.000 claims description 2
- 230000000593 degrading effect Effects 0.000 claims description 2
- 230000003472 neutralizing effect Effects 0.000 claims description 2
- 235000015205 orange juice Nutrition 0.000 claims description 2
- 238000002390 rotary evaporation Methods 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 abstract description 11
- 241000723366 Coreopsis Species 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
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- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
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- 238000012935 Averaging Methods 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
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- 230000002496 gastric effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a beverage rich in coreopsis tinctoria phenolic glycoside compounds, which comprises the following components: 100 parts of drinking water, 5-8 parts of Kunlun coreopsis phenolic glycoside compound, 5-10 parts of dried orange peel, 8-12 parts of red date, 20-32 parts of propylene glycol alginate, 8-15 parts of concentrated fruit juice, 10-20 parts of isomaltooligosaccharide, 3-10 parts of erythritol, 1-3 parts of xylooligosaccharide, 0.1-0.5 part of vitamin C, 0.005-0.01 part of citric acid, 0.002-0.01 part of sodium citrate and 0.01-0.02 part of xanthan gum. The invention takes the extracted compound of coreopsis tinctoria as the main raw material, and combines vitamin C, isomaltooligosaccharide and concentrated fruit juice, thereby promoting the absorption of coreopsis tinctoria extract in human body and enhancing the antioxidation of the product; the sour taste of the extracted compound of coreopsis tinctoria is also eliminated. Xylo-oligosaccharide, erythritol and citric acid are added into the beverage, so that the mouthfeel of the beverage is further improved.
Description
Technical Field
The invention belongs to the technical field of food fine processing, and particularly relates to a coreopsis tinctoria phenolic glycoside compound beverage and a preparation method thereof.
Background
The Coreopsis tinctoria Nutt, a name of Coreopsis tinctoria Nutt, is a rare high-cold chrysanthemum plant with unique efficacy, is generally used as tea, and has low utilization rate and cannot reflect the value of Coreopsis tinctoria; and the Xinjiang snow chrysanthemum is widely applied to folks because of the obvious effects of reducing blood pressure, blood fat and blood sugar, and is familiar and accepted by consumers. At present, the price difference of the coreopsis tinctoria in the market is obvious, the high-quality wild coreopsis tinctoria is expensive, a large amount of artificially-planted coreopsis tinctoria in the market in two years, the product quality is not guaranteed, and the price of the coreopsis tinctoria is tired. The producing areas of the coreopsis tinctoria are mainly distributed under two mountains in Xinjiang, the difference of the producing areas has little influence on the types of compounds in the coreopsis tinctoria, and the quality of the coreopsis tinctoria is mainly influenced by the altitude, the annual average precipitation, the annual average air temperature and the harvesting period.
The existing reports are mostly limited to the research on free compounds in the coreopsis tinctoria, and the bound compounds are ignored. The combined compound is mainly combined with a cell wall forming material, namely dietary fiber, through ester bonds, ether bonds and acetal bonds, can resist intestinal digestive enzymes from being degraded and finally passes through the gastrointestinal tract to reach the colon, a large number of bacterial flora contained in the colon can ferment and degrade the substances, and degradation products can neutralize oxidants and maintain the growth of intestinal bacterial colonies, thereby playing an important role in maintaining the gastrointestinal health. The total amount was therefore underestimated as no binding compound was considered. Therefore, the research of the combined compound has important significance for comprehensively explaining the efficacy of coreopsis tinctoria.
Disclosure of Invention
The research adopts artificial planting of coreopsis tinctoria, provides an extraction method of combined phenolic glycoside compounds in coreopsis tinctoria, and application of the combined phenolic glycoside compounds in the coreopsis tinctoria in the food industry to prepare a drink rich in coreopsis tinctoria phenolic glycoside compounds.
In order to achieve the purpose, the invention adopts the technical scheme that:
the beverage rich in coreopsis tinctoria phenolic glycoside compounds comprises the following components in parts by mass: 100 parts of drinking water, 10-20 parts of Kunlun coreopsis phenolic glycoside compound, 5-10 parts of dried orange peel, 8-12 parts of red date, 20-32 parts of propylene glycol alginate, 8-15 parts of concentrated fruit juice, 10-20 parts of isomaltooligosaccharide, 3-10 parts of erythritol, 1-3 parts of xylooligosaccharide, 0.1-0.5 part of vitamin C, 0.005-0.01 part of citric acid, 0.002-0.01 part of sodium citrate and 0.01-0.02 part of xanthan gum; wherein the mass ratio of the propylene glycol alginate to the coreopsis tinctoria glycoside compound is 4: 1.
Preferably, the beverage rich in coreopsis tinctoria phenolic glycoside compounds comprises the following components in parts by mass: 100 parts of drinking water, 12-18 parts of coreopsis tinctoria phenolic glycoside compound, 8-10 parts of dried orange peel, 10-12 parts of red date, 24-28 parts of propylene glycol alginate, 10-12 parts of concentrated fruit juice, 12-16 parts of isomaltooligosaccharide, 6-9 parts of erythritol, 1.2-2.2 parts of xylooligosaccharide, 0.2-0.3 part of vitamin C, 0.006-0.008 part of citric acid, 0.004-0.008 part of sodium citrate and 0.005-0.015 part of xanthan gum.
Preferably, the beverage rich in coreopsis tinctoria phenolic glycoside compounds comprises the following components in parts by mass: 100 parts of drinking water, 15 parts of Kunlun coreopsis phenolic glycoside compound, 9 parts of dried orange peel, 11 parts of red date, 28 parts of propylene glycol alginate, 12 parts of concentrated fruit juice, 16 parts of isomaltooligosaccharide, 9 parts of erythritol, 2.2 parts of xylo-oligosaccharide, 0.3 part of vitamin C, 0.008 part of citric acid, 0.008 part of sodium citrate and 0.015 part of xanthan gum.
Preferably, the concentrated juice is orange juice, juicy peach, blueberry, cranberry, acerola cherry, sea buckthorn and grapefruit.
The invention also provides a preparation method of the coreopsis tinctoria phenolic glycoside compound-rich beverage, which comprises the following steps:
s1, preparing a coreopsis tinctoria phenolic glycoside compound;
s2, preparing an extracting solution of dried orange peel and red dates;
S2A beverage rich in coreopsis tinctoria phenolic glycoside compounds is prepared.
As a further preferred embodiment of the present invention, the process for preparing coreopsis tinctoria phenolic glycoside compound comprises the steps of:
(1) mashing dried coreopsis tinctoria flower heads, and leaching for 3 times, wherein the weight ratio of the coreopsis tinctoria flower heads to pure water is 1: 2-5.
(2) And (3) degrading by using a NaOH solution, wherein the degradation temperature is 35-45 ℃, the degradation time is 1-3 h, and neutralizing to be neutral by using hydrochloric acid after degradation.
(3) Adding a methanol solution into the solution for extraction, wherein the weight ratio of the methanol solution to the coreopsis tinctoria flower heads is 1-3: 1, taking a methanol extract for suction filtration, and performing vacuum concentration to obtain a methanol extract.
(4) The methanol extract is subjected to two chromatographic separations by using a silica gel normal pressure column, gradient elution is carried out by using petroleum ether-acetone-methanol for the first time, and gradient elution is carried out by using chloroform-methanol for the last time.
(5) Drying and desolventizing the extract obtained in the step (4): firstly drying at 40-60 ℃ and-0.04-0.09 MPa for a preset time, then filling dry air or inert gas into the drying environment until the drying environment returns to the standard atmospheric pressure, then pumping the drying environment to-0.04-0.09 MPa again and drying for a preset time, and repeating the processes until the drying is finished to obtain the coreopsis tinctoria glycoside compound.
As a further preferable scheme of the invention, the method for preparing the dried orange peel and red date extracting solution comprises the following steps:
putting the cleaned pericarpium citri reticulatae or red dates into a gauze bag, putting the gauze bag into water for cooking and extracting, filtering an extracting solution, concentrating by adopting a rotary evaporation method to one third of the volume of the extracting solution, and obtaining the extracting solution of the pericarpium citri reticulatae or red dates.
As a further preferred embodiment of the present invention, the method for preparing a beverage rich in coreopsis tinctoria phenolic glycoside compounds comprises the steps of:
(1) weighing: weighing raw materials according to the formula components;
(2) blending: mixing a coreopsis tinctoria phenolic glycoside compound and propylene glycol alginate in a mass ratio of 1:4, heating the mixture to 50-60 ℃ in a water bath, and continuously stirring to obtain a light yellow liquid oily solution, namely a coreopsis tinctoria phenolic glycoside water-soluble emulsion, so as to obtain a solution A; pouring the rest components in the formula into the rest drinking water, and uniformly stirring to obtain a solution B;
(3) and (3) sterilization: instantly sterilizing the solution obtained in the step (2) for 5-8s at the temperature of 119-;
(4) filling: keeping the sterilized semi-finished product at 90 ℃, hot filling, cooling and inspecting to obtain the beverage rich in coreopsis tinctoria phenolic glycoside compounds.
The invention has the beneficial effects that:
(1) according to the invention, the extraction compound of coreopsis tinctoria is taken as a main active raw material, and vitamin C with strong oxidation resistance, isomaltose hypgather and concentrated fruit juice are combined, the raw materials can well mutually cooperate with each other under the assistance of the preparation method, the absorption of coreopsis tinctoria extract in a human body can be promoted, the oxidation resistance of the product is enhanced, the loss rate of the phenolic glycoside compound in the production and preparation process of the coreopsis tinctoria compound in the beverage can be reduced, and the blood pressure lowering effect of the functional beverage is enhanced; and the sour taste of the extracted compound of coreopsis tinctoria is also eliminated, so that the product has pleasant taste and fragrance. Xylo-oligosaccharide, erythritol and citric acid are added into the beverage, and are mutually coordinated and fused with the components, so that the taste of the beverage is further improved, and the beverage is moderate in sweetness and sourness and fine and smooth in taste. The red dates and the dried orange peel are added into the health-care tea, so that the health-care tea has the effects of enriching blood and tonifying qi.
(2) The raw material components adopted by the invention have good water solubility, are easy to be absorbed by human bodies and have good health care effect.
(3) The functional beverage prepared by the invention has good stability and is not easy to delaminate, and in the preparation method, the beverage is subjected to high-temperature instantaneous sterilization, so that bacteria in the beverage can be thoroughly killed, and meanwhile, the nutritional ingredients of the beverage are well kept.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples. It should be understood that the following examples are illustrative only and are not intended to limit the scope of the present invention. In the examples, all the raw materials used were commercially available.
The embodiment of the invention provides a beverage rich in coreopsis tinctoria phenolic glycoside compounds, and the formula composition of the beverage is shown in the following table:
examples 1-5 beverages enriched with coreopsis tinctoria phenolic glycoside compounds were prepared as follows:
s1 preparation of coreopsis tinctoria phenolic glycoside compound:
(1) mashing dried coreopsis tinctoria flower heads, and leaching for 3 times, wherein the weight ratio of the coreopsis tinctoria flower heads to pure water is 1: 2-5.
(2) With 2 mol. L-1The NaOH solution is degraded at the degradation temperature of 35-45 ℃ for 1-3 h, and is neutralized to be neutral by 2 mol.L-1 hydrochloric acid after degradation.
(3) Adding a methanol solution into the solution, extracting for 3 times, wherein the weight ratio of the methanol solution to the coreopsis tinctoria flower heads is 1-3: 1, taking a methanol extract, carrying out suction filtration, and carrying out vacuum concentration to obtain a methanol extract.
(4) The methanol extract is subjected to two chromatographic separations by using a silica gel normal pressure column, gradient elution is carried out by using petroleum ether-acetone-methanol for the first time, and gradient elution is carried out by using chloroform-methanol for the last time.
(5) Drying and desolventizing the extract obtained in the step (4): firstly drying at 40-60 ℃ and-0.04-0.09 MPa for a preset time, then filling dry air or inert gas into the drying environment until the drying environment returns to the standard atmospheric pressure, then pumping the drying environment to-0.04-0.09 MPa again and drying for a preset time, and repeating the processes until the drying is finished to obtain the coreopsis tinctoria glycoside compound.
S2, preparing a dried orange peel or red date extracting solution:
putting the cleaned pericarpium Citri Tangerinae or fructus Jujubae into 100 mesh gauze bag, adding into water, steaming and extracting at 100 deg.C for 30min, filtering the extractive solution, rotary evaporating at 60 deg.C for concentrating to one-third volume, and making into pericarpium Citri Tangerinae or fructus Jujubae extractive solution.
S3 preparation of a beverage rich in coreopsis tinctoria phenolic glycoside compounds:
(1) weighing: weighing raw materials according to the formula components;
(2) blending: mixing a coreopsis tinctoria phenolic glycoside compound and propylene glycol alginate in a mass ratio of 1:4, heating the mixture to 50-60 ℃ in a water bath, and continuously stirring to obtain a light yellow liquid oily solution, namely a coreopsis tinctoria phenolic glycoside water-soluble emulsion, so as to obtain a solution A; pouring the rest components in the formula into the rest drinking water, and uniformly stirring to obtain a solution B;
(3) and (3) sterilization: instantly sterilizing the solution obtained in the step (2) for 5-8s at the temperature of 119-;
(4) filling: keeping the sterilized semi-finished product at 90 ℃, hot filling, cooling and inspecting to obtain the beverage rich in coreopsis tinctoria phenolic glycoside compounds.
The invention provides a beverage rich in coreopsis tinctoria phenolic glycoside compounds, and the formula composition of the beverage is shown in the following table:
method of preparing functional beverage of comparative examples 1 to 5 the method of preparing the beverage of examples 1 to 5 described above was referred to.
The beverage is prepared according to the specification of 50 mL/per bottle, the recommended oral dose is 1 time per day, 1 bottle per time, and the product is suitable for taking before sleep.
Effect example 1
The effect test of the functional beverage was performed by selecting 100 males of 25-30 years old as hypertensive volunteers, dividing 100 volunteers into 10 groups, trying to drink the functional beverage of examples 1-5 and comparative examples 1-5, respectively, drinking 1 per person per day for 2 months continuously, measuring blood pressure at 10 points per day, averaging 10 days continuously, and recording blood pressure value and taste of drinking the beverage. The eating habits of all volunteers remained consistent during the test period. The test method comprises the following steps: blood pressure was measured using an arm electronic sphygmomanometer. The test results are shown in the following table:
as a result analysis, it is found from the test results of the above-described effect examples that:
the functional beverages of examples 1 to 5 all improved the blood pressure of the drinkers, and had light fruit juice flavor, and the functional beverages of examples 2 to 5 had no extract flavor except that the functional beverage of example 1 had a slight extract flavor. This is because the extract content in example 1 is high, and the concentrated fruit juice, vitamin C and isomaltooligosaccharide content are low, so that the bitter taste of the extract cannot be completely eliminated, and the blood pressure lowering efficacy of the functional beverage is slightly inferior to that of the functional beverages of examples 2-5. The functional beverage prepared by the formula of the embodiment 3 has the best blood pressure reduction effect and the best mouthfeel.
In comparative examples 1-3, the lack of one of the quick-concentrating fruit juice, isomaltooligosaccharide and vitamin C significantly compromised the mouthfeel and efficacy, and the extract was sour and heavy. Therefore, when the concentrated apple juice, the isomaltose hypgather and the vitamin C are used simultaneously, the synergistic effect is achieved, the absorption of the coreopsis tinctoria extract in a human body can be promoted, the antioxidation of the product is enhanced, the coreopsis tinctoria phenolic glycoside compound can be protected in the production and preparation process of the beverage, the loss rate of the coreopsis tinctoria phenolic glycoside compound is reduced, and the blood pressure reducing effect of the functional beverage is enhanced. The formulations of comparative examples 4 and 5 lack taste-modifying components, and therefore, the taste had a light fruit juice flavor, no extract flavor, and a pleasant taste.
Effect example 2
45 anemia patients are selected, hemoglobin Hb is less than 115-150 g/L, the beverages of examples 1-5 and comparative examples 4 and 5 are continuously taken for one month, 250ml of the beverage is taken every day, and the original eating habits and normal diet are kept in the period. The hemoglobin content of the patients was measured and averaged, and the results are shown in the following table:
as can be seen from the above table, after one month of the beverages of the cited examples 1 to 5, the hemoglobin content of the anemia patients is improved, and the effective rate is more than 85%. The hemoglobin content of the patients who quote the beverages of the comparative examples 4 and 5 is improved, but the hemoglobin content is obviously not obvious in the examples 1 to 5, and the effective rate is only 70%. It can be seen that the blood replenishing effect of comparative examples 4 and 5 is less effective than that of examples 1 to 5 due to the lack of dried orange peel and red date respectively. Thus, the components of the beverage of the present invention demonstrate synergistic effects, and the absence of one of them does not achieve the efficacy of the beverage of the present invention.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (8)
1. The beverage rich in coreopsis tinctoria phenolic glycoside compounds is characterized by comprising the following components in parts by mass: 100 parts of drinking water, 5-8 parts of coreopsis tinctoria phenolic glycoside compound, 5-10 parts of dried orange peel, 8-12 parts of red date, 20-32 parts of propylene glycol alginate, 8-15 parts of concentrated fruit juice, 10-20 parts of isomaltooligosaccharide, 3-10 parts of erythritol, 1-3 parts of xylooligosaccharide, 0.1-0.5 part of vitamin C, 0.005-0.01 part of citric acid, 0.002-0.01 part of sodium citrate and 0.01-0.02 part of xanthan gum; wherein the mass ratio of the propylene glycol alginate to the coreopsis tinctoria glycoside compound is 4: 1.
2. The coreopsis tinctoria glycosides compound-rich beverage of claim 1, comprising the following components in parts by mass: 100 parts of drinking water, 6-7 parts of coreopsis tinctoria phenolic glycoside compound, 8-10 parts of dried orange peel, 10-12 parts of red date, 24-28 parts of propylene glycol alginate, 10-12 parts of concentrated fruit juice, 12-16 parts of isomaltooligosaccharide, 6-9 parts of erythritol, 1.2-2.2 parts of xylooligosaccharide, 0.2-0.3 part of vitamin C, 0.006-0.008 part of citric acid, 0.004-0.008 part of sodium citrate and 0.005-0.015 part of xanthan gum.
3. The coreopsis tinctoria glycosides compound-rich beverage of claim 1 or 2, comprising the following components in parts by mass: 100 parts of drinking water, 7 parts of coreopsis tinctoria phenolic glycoside compound, 9 parts of dried orange peel, 11 parts of red date, 28 parts of propylene glycol alginate, 12 parts of concentrated fruit juice, 16 parts of isomaltooligosaccharide, 9 parts of erythritol, 2.2 parts of xylooligosaccharide, 0.3 part of vitamin C, 0.008 part of citric acid, 0.008 part of sodium citrate and 0.015 part of xanthan gum.
4. The Kunlun snow chrysanthemum phenolic glycoside compound-rich beverage as claimed in any one of claims 1 to 3, wherein the concentrated fruit juice is orange juice, honey peach, blueberry, cranberry, acerola cherry, sea buckthorn, grapefruit.
5. A preparation method of the coreopsis tinctoria glycosides compound-rich beverage as claimed in any one of claims 1-4, comprising the steps of:
s1, preparing a coreopsis tinctoria phenolic glycoside compound;
s2, preparing an extracting solution of dried orange peel or red date;
S2A beverage rich in coreopsis tinctoria phenolic glycoside compounds is prepared.
6. The method of preparing a coreopsis tinctoria glycoside compound-rich beverage of claim 5, wherein the method of preparing coreopsis tinctoria glycoside compound comprises the steps of:
(1) mashing dried coreopsis tinctoria flower heads, and leaching for 3 times, wherein the weight ratio of the coreopsis tinctoria flower heads to pure water is 1: 2-5.
(2) And (3) degrading by using a NaOH solution, wherein the degradation temperature is 35-45 ℃, the degradation time is 1-3 h, and neutralizing to be neutral by using hydrochloric acid after degradation.
(3) Adding a methanol solution into the solution for extraction, wherein the weight ratio of the methanol solution to the coreopsis tinctoria flower heads is 1-3: 1, taking a methanol extract for suction filtration, and performing vacuum concentration to obtain a methanol extract.
(4) The methanol extract is subjected to two chromatographic separations by using a silica gel normal pressure column, gradient elution is carried out by using petroleum ether-acetone-methanol for the first time, and gradient elution is carried out by using chloroform-methanol for the last time.
(5) Drying and desolventizing the extract obtained in the step (4): firstly drying at 40-60 ℃ and-0.04-0.09 MPa for a preset time, then filling dry air or inert gas into the drying environment until the drying environment returns to the standard atmospheric pressure, then pumping the drying environment to-0.04-0.09 MPa again and drying for a preset time, and repeating the processes until the drying is finished to obtain the coreopsis tinctoria glycoside compound.
7. The method for preparing the coreopsis tinctoria glycosides compound-rich beverage of claim 5, wherein the method for preparing the extract solution of dried orange peel and red date comprises the following steps:
putting the cleaned pericarpium citri reticulatae or red dates into a gauze bag, putting the gauze bag into water for cooking and extracting, filtering an extracting solution, concentrating by adopting a rotary evaporation method to one third of the volume of the extracting solution, and obtaining the extracting solution of the pericarpium citri reticulatae or red dates.
8. The method of preparing a coreopsis tinctoria glycoside compound-rich beverage of claim 5, wherein the method of preparing a coreopsis tinctoria glycoside compound-rich beverage comprises the steps of:
(1) weighing: weighing raw materials according to the formula components;
(2) blending: mixing a coreopsis tinctoria phenolic glycoside compound and propylene glycol alginate in a mass ratio of 1:4, heating the mixture to 50-60 ℃ in a water bath, and continuously stirring to obtain a light yellow liquid oily solution, namely a coreopsis tinctoria phenolic glycoside water-soluble emulsion, so as to obtain a solution A; pouring the rest components in the formula into the rest drinking water, and uniformly stirring to obtain a solution B;
(3) and (3) sterilization: instantly sterilizing the solution obtained in the step (2) for 5-8s at the temperature of 119-;
(4) filling: keeping the sterilized semi-finished product at 90 ℃, hot filling, cooling and inspecting to obtain the beverage rich in coreopsis tinctoria phenolic glycoside compounds.
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