CN111109510A - Natural compound composition and preparation and application thereof - Google Patents
Natural compound composition and preparation and application thereof Download PDFInfo
- Publication number
- CN111109510A CN111109510A CN202010068878.4A CN202010068878A CN111109510A CN 111109510 A CN111109510 A CN 111109510A CN 202010068878 A CN202010068878 A CN 202010068878A CN 111109510 A CN111109510 A CN 111109510A
- Authority
- CN
- China
- Prior art keywords
- parts
- natural
- mogroside
- erythritol
- inulin
- 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
- 239000000203 mixture Substances 0.000 title claims abstract description 52
- 229930014626 natural product Natural products 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 claims abstract description 40
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 37
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000004386 Erythritol Substances 0.000 claims abstract description 20
- 229940009714 erythritol Drugs 0.000 claims abstract description 20
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 20
- 235000019414 erythritol Nutrition 0.000 claims abstract description 20
- 229940026510 theanine Drugs 0.000 claims abstract description 20
- 229920001202 Inulin Polymers 0.000 claims abstract description 19
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 19
- 229940029339 inulin Drugs 0.000 claims abstract description 19
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- GHBNZZJYBXQAHG-KUVSNLSMSA-N (2r,3r,4s,5s,6r)-2-[[(2r,3s,4s,5r,6r)-6-[[(3s,8s,9r,10r,11r,13r,14s,17r)-17-[(2r,5r)-5-[(2s,3r,4s,5s,6r)-4,5-dihydroxy-3-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H](CC[C@@H](C)[C@@H]1[C@]2(C[C@@H](O)[C@@]3(C)[C@H]4C(C([C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]6[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O6)O)O5)O)CC4)(C)C)=CC[C@H]3[C@]2(C)CC1)C)C(C)(C)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GHBNZZJYBXQAHG-KUVSNLSMSA-N 0.000 claims abstract description 17
- TVJXHJAWHUMLLG-UHFFFAOYSA-N mogroside V Natural products CC(CCC(OC1OC(COC2OC(CO)C(O)C(O)C2OC3OC(CO)C(O)C(O)C3O)C(O)C(O)C1O)C(C)(C)O)C4CCC5(C)C6CC=C7C(CCC(OC8OC(COC9OC(CO)C(O)C(O)C9O)C(O)C(O)C8O)C7(C)C)C6(C)C(O)CC45C TVJXHJAWHUMLLG-UHFFFAOYSA-N 0.000 claims abstract description 17
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- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims abstract description 13
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- 229940074393 chlorogenic acid Drugs 0.000 claims abstract description 13
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Images
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a natural compound composition, a preparation method thereof and application thereof in preparing an astringency improver, wherein the natural compound composition comprises the following raw materials in parts by weight: 4-5 parts of mogroside V, 4-6 parts of tea theanine, 20-28 parts of inulin and 56-68 parts of erythritol. The natural compound composition can obviously reduce the astringency of astringent polyphenol drinks with high content of tea polyphenol or chlorogenic acid and the like, obviously improves the overall taste of the drinks and does not influence the original aroma, color and tissue state of the drinks.
Description
(I) technical field
The invention relates to the field of food additive processing, is mainly used for improving astringency in the food processing process, and particularly relates to a novel natural compound composition which takes momordica grosvenori sweet glycoside V as a main component and has the function of improving astringency caused by tea polyphenol or/and chlorogenic acid, and preparation and application thereof.
(II) background of the invention
Astringency refers to a taste that causes proteins in the oral mucosa to coagulate and to produce a astringent sensation. Astringency can impart unpleasant sensations including dryness, roughness of the oral surfaces, and the sensation of tightening, dragging, or wrinkling of the mucous membranes and muscles in the oral cavity. Substances which produce astringency include tannins, phenols, oxalic acid, tannins, aldehydes, etc., which are particularly common among plant materials having certain efficacy.
Tea polyphenol in tea has various health care and pharmacological actions such as oxidation resistance, atherosclerosis resistance, cancer prevention, bacteriostasis, weight reduction and the like, and green coffee extract has the effects of removing free radicals, enhancing immunity, reducing blood pressure and the like. However, both of tea polyphenols in tea leaves and chlorogenic acid in a green coffee extract are phenolic components, and they give unpleasant astringency. Astringency is often mixed with bitterness and is difficult to distinguish. Therefore, how to take both functions and taste into consideration and effectively remove the astringent taste brought by the functional components is a difficult problem in the development of functional products.
Although sucrose or synthetic sugar has an effect of improving astringency to some extent, the daily intake of sucrose or synthetic sugar in excess causes a great health hazard. Studies have shown that sucrose and fructose can reduce insulin sensitivity and have a potential correlation with hypertriglyceridemia. Similarly, sodium glutamate has a certain astringent taste removing effect, but too much intake of sodium glutamate may adversely affect the human body, such as interfering with the normal function of the nervous system.
CN108936119A discloses a method for preparing a low-sugar dry emblic leafflower fruit beverage, which uses sucrose, glucose, fructose-glucose syrup, stevia rebaudiana decoction and luo han guo decoction to reduce the astringent taste of the emblic leafflower fruit decoction and provide sweet taste at the same time, but the method for removing the astringent taste has poor stability and more limitations, and the effect of removing the astringent taste caused by tea polyphenol or chlorogenic acid is not ideal.
Disclosure of the invention
The invention aims to provide a natural compound composition and application thereof in preparing an astringency improver, which can effectively make up for the deficiency of functional drinks with high content of tea polyphenol or/and chlorogenic acid in taste and reduce/remove the astringency caused by the tea polyphenol or the chlorogenic acid.
The technical scheme adopted by the invention is as follows:
the invention provides a natural compound composition, which comprises the following raw materials in parts by weight: 4-5 parts of mogroside V, 4-6 parts of tea theanine, 20-28 parts of inulin and 56-68 parts of erythritol. Too much or too little mogroside V or theanine in the composition of the invention can affect the astringent taste improving effect of the sweetener.
Further, preferably, the natural compound composition is prepared from the following raw materials in parts by weight: 4.3-4.8 parts of mogroside V, 4.1-5.4 parts of tea theanine, 20-28 parts of inulin and 56-68 parts of erythritol.
Further, the purity of the mogroside V is more than or equal to 50 percent, the purity of the theanine is more than or equal to 98 percent, the purity of the inulin is more than or equal to 90 percent, the purity of the erythritol is more than or equal to 98 percent, and preferably the purity of the mogroside V is 50 percent, and the mogroside V is purchased from Huacheng biological resource GmbH in Hunan; the theanine has the purity of 98 percent and is purchased from Chengdua high biological products, Inc.; the purity of the erythritol is 99.9 percent and is purchased from Shandong three-element biotechnology, Inc.; inulin, 90% pure, was purchased from Chongqing Jiaojiao natural products, Inc.
Furthermore, the natural compound composition is composed of one of the following raw materials in parts by weight: (1) mogroside V4 parts, tea theanine 4 parts, inulin 20 parts and erythritol 68 parts; (2) 4.5 parts of mogroside V, 5 parts of tea theanine, 26 parts of inulin and 60 parts of erythritol; (3) mogroside V5 parts, tea theanine 6 parts, inulin 28 parts and erythritol 56 parts.
The invention also provides a preparation method of the natural compound composition, which comprises the following steps:
mixing mogroside V, theanine, inulin and erythritol according to the formula amount, and adding the mixture into purified water at 70-90 ℃ to obtain a saturated solution; slowly cooling and crystallizing under the condition of stirring to obtain a crystal; and (3) drying the crystal in an oven at 45-60 ℃, and sieving to obtain the natural compound composition. The mass consumption of the purified water is 4-10% (preferably 5%) of the total weight of the raw materials (mogroside V, tea theanine, inulin and erythritol); too much leads to low concentration of the mixed solution, which is not beneficial to the cocrystallization in the cooling process; too little results in a mixture that is difficult to dissolve completely.
The usage ratio of the erythritol is the largest, and the solution is supersaturated through gradual cooling, so that crystals are gradually precipitated, and the crystal form of the obtained natural compound composition is perfect.
Further, the slow cooling crystallization is to control the cooling speed at 5-8 ℃/h (preferably 7 ℃/h), and the cooling speed is to control the speed of crystal precipitation, so that the crystal particles are consistent in size, and the waste during sieving is reduced.
Further, the stirring speed is controlled to be 1200-1500 rpm, and the stirring speed is gradually reduced along with the reduction of the temperature, so that fine and uniform particles are obtained, and the fluidity of the crystal is improved.
The oven temperature of the invention cannot be too high, in order to prevent the change of crystal properties and appearance. In order to prevent the crystal from caking, the dried crystal needs to be stirred for one time every 0.5 to 1 hour in the drying process. In order to make the product specification consistent, the dried crystals need to be sieved so that a uniformly granulated product is obtained.
The natural compound composition produced by adopting the cooling crystallization mode has the advantages of uniform particles, uniform sweet taste, low energy, refreshing feeling and the like, and is particularly suitable for improving functional drinks taking tea polyphenol or/and chlorogenic acid as raw materials.
The invention also provides application of the natural compound composition in preparing an astringency improver, in particular to application in reducing or removing the astringency caused by tea polyphenol or chlorogenic acid.
Further, the natural compound composition is added into a drink and stirred to remove astringent taste, and the addition amount of the natural compound composition is 1g/200g of the drink; the beverage contains 50% of tea polyphenol or chlorogenic acid, and is specifically green tea beverage or green coffee beverage.
Compared with the prior art, the invention has the following beneficial effects: the natural compound composition can obviously reduce the astringency of astringent polyphenol drinks with high content of tea polyphenol or chlorogenic acid and the like, obviously improves the overall taste of the drinks and does not influence the original aroma, color and tissue state of the drinks.
(IV) description of the drawings
Figure 1 effect of different natural compounded composition formulations on astringency of green tea beverage.
FIG. 2 is a graph showing the effect of different natural combination formulations on the astringency of green coffee beverages.
Figure 3 example 2 effect of natural compounded composition on sensory attributes of green tea and green coffee composite beverage.
(V) detailed description of the preferred embodiments
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto:
the green tea extract has the tea polyphenol content of 50 percent and is purchased from Tiancaoqin biological science and technology company Limited; the green coffee extract contains 50% by weight of chlorogenic acid, and is purchased from Guangzhou Nengliang biotechnology limited.
Example 1
1. Natural compound composition formula
The weight parts of the raw materials of the natural compound composition are shown in table 1, wherein the purity of the mogroside V is 50 percent, and the mogroside V is purchased from Huacheng biological resource GmbH in Hunan; the theanine has the purity of 98 percent and is purchased from Chengdua high biological products, Inc.; the purity of the erythritol is 99.9 percent and is purchased from Shandong three-element biotechnology, Inc.; inulin, 90% pure, was purchased from Chongqing Jiaojiao natural products, Inc.
TABLE 1 weight parts formulation of natural compounded composition
2. Preparation of natural compound composition
(1) Dissolving: according to the formula of each raw material in the example 1 in table 1, mogroside V4g, tea theanine 4g, erythritol 68g and inulin 20g are weighed, and purified water 4.8g (corresponding to 5% of the total mass of each raw material) at 70-90 ℃ is added for dissolution.
(2) Cooling and crystallizing: stirring the mixed solution in the step (1) at the rotation speed of 1400rpm, detecting the temperature change constantly by using a thermometer, controlling the temperature to reduce at the speed of 7 ℃/h, gradually reducing the stirring speed along with the precipitation of crystals in the process of reducing the temperature, and stopping stirring after cooling to room temperature (25 ℃).
(3) Drying: and (3) drying the crystals in an oven at 55 ℃, stirring once every 30 minutes, and sieving to obtain 76.8g of the natural compound composition.
Examples 2 to 3
The natural compounded compositions were prepared according to the formulation of table 1 and the method of example 1, respectively.
Comparative examples 1 to 4
The natural compounded compositions were prepared according to the formulation of table 1 and the method of example 1, respectively.
Example 4 Effect verification
The effect of the natural compound compositions prepared in examples 1 to 3 and comparative examples 1 to 4 on improving the astringency of tea drinks was evaluated by a sensory evaluation method according to the evaluation criteria in table 2. Adding the natural compound compositions into a sample to be detected according to the mass ratio of 1:215, wherein the sample to be detected is a green tea beverage and a green coffee beverage.
The green tea beverage is prepared by dissolving green tea extract in purified water of 90 deg.C at a mass ratio of 1:200, which is the original example in figure 1.
The green coffee beverage is prepared by dissolving green coffee extract in purified water at 90 ℃ according to the mass ratio of 1:100, and is the original example in figure 2.
Sensory evaluation panel of 50 persons, 25 men and women, panelists were physically healthy, screening and training methods were referenced to GB/T12312-: expert evaluators ". Firstly, 5 aqueous solutions with basic taste sensory threshold mass concentrations of citric acid (1.2g/L), broadleaf holly leaf (0.54g/L), sodium chloride (4.0g/L), cane sugar (24g/L) and sodium glutamate (2.0g/L) are subjected to taste recognition by sensory panel members; and secondly, 8 gradients of diluent are arranged for each taste according to the increasing sequence of mass concentration, and the diluent is provided for sensory evaluation personnel to identify the same taste with different intensities. Through training of acquirement sensory evaluation personnel in familiarity with sensory terms and repeated tasting of bitter, astringent and sour standard solutions of the experimental configuration, the number of people is 31 after screening and training through sensory experiments.
Each sample was randomly coded and evaluated at room temperature. Sensory evaluation professionals fasted 1h before sensory evaluation. Rinsing with warm water before sensory evaluation, and putting a to-be-determined object into a disposable sensory evaluation cup and staying in the mouth for 15-30 s during evaluation. When the astringency of the green tea beverage and the green coffee beverage is evaluated, the astringency of the green tea beverage and the astringency of the green coffee beverage is firstly evaluated by taking zinc lactate in a known astringent standard solution as a reference standard (table 2), and then evaluation objects are assigned. Evaluation of the two samples also required rinsing with warm water, strict communication during evaluation, and a suggestive expression. The statistics after evaluation are shown in fig. 1 and 2.
TABLE 2 astringent taste standard solutions of zinc lactate
| Mass concentration/(mg/L) | Taste description | Score value |
| 0 | Has no |
90～100 |
| 100 | Slightly astringent | 80～90 |
| 300 | Moderate astringent | 70～80 |
| 500 | Is astringent | 60～70 |
| 700 | |
50～60 |
| 900 | Is very astringent | 40～50 |
As can be seen from fig. 1 and 2, the panelists scored the examples higher than the original examples and comparative examples regardless of whether the beverages were green tea beverages or green coffee beverages. Furthermore, through one-factor analysis of variance, there is a significant difference (P ═ 0.000 ≦ 0.05) between each group in fig. 1 and fig. 2, which indicates that the natural complex formulation composition of the present invention can significantly improve astringency induced by tea polyphenol or chlorogenic acid.
EXAMPLE 5 product application
The tea polyphenol in the green tea can stimulate sympathetic nerve activity, promote energy consumption and enhance satiety; the green coffee extract can mobilize adipose tissue to provide energy and promote fat oxidation. Thus, green tea extract and green coffee extract are a complementary pair of weight loss combinations. However, a beverage comprising a combination of green tea extract and green coffee extract had a significant astringency, and the natural combination type astringency improving agent prepared by the present invention was applied to the beverage and subjected to comparative evaluation in the form of sensory evaluation.
6.0g of green tea extract and 1.0g of green coffee extract were mixed at a mass ratio of 6: 1. 1g of the mixture was dissolved in 150mL of purified water at 90 ℃ to obtain the original curve in FIG. 3.
6.0g of green tea extract and 1.0g of green coffee extract were mixed in a mass ratio of 6:1, and 0.1g of the natural combination composition prepared by the method of example 2 was added. 1g of the mixture was dissolved in 150mL of 90 ℃ purified water, which is the curve in FIG. 3, example 2.
Sensory evaluation panel of 50 persons, 25 men and women, panelists were physically healthy, screening and training methods were referenced to GB/T12312-: expert evaluators ". Firstly, 5 aqueous solutions with basic taste sensory threshold mass concentrations of citric acid (1.2g/L), broadleaf holly leaf (0.54g/L), sodium chloride (4.0g/L), cane sugar (24g/L) and sodium glutamate (2.0g/L) are subjected to taste recognition by sensory panel members; and secondly, 8 gradients of diluent are arranged for each taste according to the increasing sequence of mass concentration, and the diluent is provided for sensory evaluation personnel to identify the same taste with different intensities. Through training of acquirement sensory evaluation personnel in familiarity with sensory terms and repeated tasting of bitter, astringent and sour standard solutions of the experimental configuration, the number of people is 31 after screening and training through sensory experiments.
2 samples were randomly coded and evaluated at room temperature. Rinse with warm water before sensory evaluation, rinse with warm water between two samples for evaluation, strictly prohibit communication during evaluation, and make a suggestive expression. The evaluation personnel scores 0-100 of 2 samples according to the aroma, color, taste and tissue state, and the higher the score is, the higher the satisfaction degree is; the lower the score, the lower the satisfaction, the evaluation criteria are shown in table 3, and the evaluation results are shown in fig. 3.
TABLE 3 organoleptic evaluation criteria of Green tea and Green coffee Compound beverage
As can be seen from FIG. 3, the panelists rated example 2 much higher in taste than the original example, but rated the same in aroma, color and texture. The natural compound type astringency improver can obviously improve the mouthfeel without influencing the original aroma, color and tissue state, and can be applied to the product development of the green tea extract and green coffee extract combined drink.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (10)
1. A natural compound composition is characterized by comprising the following raw materials in parts by weight: 4-5 parts of mogroside V, 4-6 parts of tea theanine, 20-28 parts of inulin and 56-68 parts of erythritol.
2. The natural complex composition of claim 1, wherein the natural complex composition comprises the following raw materials by weight: 4.3-4.8 parts of mogroside V, 4.1-5.4 parts of tea theanine, 20-28 parts of inulin and 56-68 parts of erythritol.
3. The natural complex composition of claim 1, wherein the purity of mogroside V is greater than or equal to 50%, the purity of theanine is greater than or equal to 98%, the purity of inulin is greater than or equal to 90%, and the purity of erythritol is greater than or equal to 98%.
4. The natural complex composition of claim 1, wherein the natural complex composition comprises one of the following raw materials in parts by weight: (1) mogroside V4 parts, tea theanine 4 parts, inulin 20 parts and erythritol 68 parts; (2) 4.5 parts of mogroside V, 5 parts of tea theanine, 26 parts of inulin and 60 parts of erythritol; (3) mogroside V5 parts, tea theanine 6 parts, inulin 28 parts and erythritol 56 parts.
5. A method for preparing the natural complex composition of claim 1, which is characterized by comprising the following steps:
mixing mogroside V, theanine, inulin and erythritol according to the formula amount, and adding the mixture into purified water at 70-90 ℃ to obtain a saturated solution; slowly cooling and crystallizing under the condition of stirring to obtain a crystal; and (3) drying the crystal in an oven at 45-60 ℃, and sieving to obtain the natural compound composition.
6. The method according to claim 5, wherein the purified water is used in an amount of 4 to 10% by weight based on the total weight of the raw materials.
7. The method according to claim 5, wherein the slow cooling crystallization is performed by controlling the cooling rate to 5-8 ℃/h.
8. The method according to claim 5, wherein the stirring speed is controlled to be 1200 to 1500 rpm.
9. Use of the natural combination composition of claim 1 for the preparation of an astringency improving agent.
10. The use according to claim 9, wherein the use is the addition of the natural combination composition to a beverage, stirring to remove astringency; the addition amount of the natural compound composition is 1g/200g of beverage; the content of tea polyphenol or chlorogenic acid in the beverage is 50%.
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| CN112674346A (en) * | 2020-12-29 | 2021-04-20 | 江苏耐雀生物工程技术有限公司 | Natural health-care composition for reducing high blood pressure, high blood sugar and high blood lipid as well as preparation method and application thereof |
| CN115005344A (en) * | 2022-05-12 | 2022-09-06 | 云南伊能达生物医药科技有限公司 | Dietary supplement beverage and preparation method thereof |
| CN115444055A (en) * | 2022-11-10 | 2022-12-09 | 北京大学现代农业研究院 | Theanine composite base material |
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