CN111280354A

CN111280354A - Cistanche glycolipid metabolism balance nutrition beverage and preparation method thereof

Info

Publication number: CN111280354A
Application number: CN202010167798.4A
Authority: CN
Inventors: 王磊; 宫霞; 孙兆贵
Original assignee: Individual
Current assignee: Alashan League Shangrongyuan Biotechnology Co ltd
Priority date: 2020-03-11
Filing date: 2020-03-11
Publication date: 2020-06-16

Abstract

The invention discloses a cistanche glycolipid metabolism balance nutrition beverage and a preparation method thereof, wherein 100 parts of beverage finished products comprise the following components in parts by volume: 4-6 parts of cistanche aqueous extract concentrated solution, 2-6 parts of corn stigma aqueous extract concentrated solution, 0.1-0.2 part of stevioside, 0.005-0.015 part of citric acid, 0.0035-0.0045 part of essence and the balance of water. The preparation method comprises the following steps: (1) weighing and proportioning; (2) blending to obtain beverage; (3) filling; (4) sterilizing; (5) and sealing and cooling. The glycolipid metabolism balance nutritional beverage prepared by the formula has the advantages of good sensory effect, uniform color, transparent orange brown color, stable components, mellow and mild taste, sweet and sour taste, faint scent and softness, fresh flower fragrance, no bitter taste and unpleasant odor, good blood sugar balance effect, low cost and capability of being accepted by common consumers.

Description

Cistanche glycolipid metabolism balance nutrition beverage and preparation method thereof

The technical field is as follows:

the invention relates to a beverage and a preparation method thereof, in particular to a cistanche glycolipid metabolism balance nutrition beverage and a preparation method thereof.

Background art:

in 2017, the international diabetes union committee published relevant statistics and about 4.52 million people worldwide suffered from diabetes. By 2045 years, the population of patients is expected to break through 6.94 billions. The medical and health expenditure for diabetes worldwide accounts for about 13%, wherein the total medical cost for diabetes patients worldwide in 2014 is about 860 billion dollars, 3/5 diabetes patients originate from underdeveloped countries with relatively low income level, and China is the first place. Diabetes has become a public health problem worldwide, and persistent hyperglycemia of diabetics will probably cause a series of microvascular or macrovascular complications involving the eye, kidney, heart, nervous system and the like, with the consequent reduction in quality of life and high medical costs resulting in severe economic and disease burdens.

In recent years, α -glucosidase inhibitor acarbose tablets, insulin secretion promoting agents and the like are all pharmaceutical preparations widely used clinically for curing diabetes, although the short-term efficacy is very obvious, the symptoms are treated but not the root causes, the harm to the side effect of the body is great, and common patients are difficult to bear the high cost of the drugs.

Cistanche salsa contains various types of effective active substances and is a traditional rare Chinese herbal medicine growing in the Chinese and western regions. The field of pharmacological actions of cistanche immunity enhancement, kidney tonifying and yang strengthening and the like is proved by relevant researchers through tests, but related researches on medicinal effects of cistanche in blood sugar balancing almost do not exist, and related reports on research and development of blood sugar reducing functional beverages by utilizing cistanche concentrated water extracts are not provided.

The invention content is as follows:

the first purpose of the invention is to provide the cistanche glycolipid metabolism balance nutrition beverage which has the advantages of uniform color, stable components, mellow and pure taste, sweet and sour taste, low cost and blood sugar balance effect.

The second purpose of the invention is to provide a preparation method of the cistanche glycolipid metabolism balance nutrition beverage which has the advantages of simple preparation method, low cost and hypoglycemic effect.

The third purpose of the invention is to provide the application of the cistanche aqueous extract concentrated solution.

The first purpose of the invention is implemented by the following technical scheme: the cistanche glycolipid metabolism balance nutrition beverage comprises the following components in parts by volume in 100 parts of beverage finished products: 4-6 parts of cistanche aqueous extract concentrated solution, 2-6 parts of corn stigma aqueous extract concentrated solution, 0.1-0.2 part of stevioside, 0.005-0.015 part of citric acid, 0.0035-0.0045 part of essence and the balance of water.

Preferably, the following components are included in 100 parts of the finished beverage by volume: 5 parts of cistanche aqueous extract concentrated solution, 4 parts of corn stigma aqueous extract concentrated solution, 0.2 part of stevioside, 0.005 part of citric acid, 0.004 part of essence and the balance of water.

Specifically, the cistanche aqueous extract concentrated solution is prepared by the following method:

(1) pretreating cistanche salsa: selecting high-quality cistanche, washing, crushing to 1-2cm particles, carrying out low-temperature vibration crushing at-60 ℃ to-80 ℃ until the particle fineness is 200 meshes, taking out, adding deionized water or distilled water at 10 ℃ to 20 ℃, beating into paste, placing in a refrigerator, and freezing for later use, wherein the mass ratio of the muddy cistanche to the deionized water or distilled water is 1:2-1: 2.5; the cistanche salsa is high in sugar content and can generate heat and stick to a knife when being crushed at normal temperature, the cistanche salsa is crushed at low temperature, the problem of sticking to the knife is avoided, and meanwhile, nutrient substances in the cistanche salsa are reserved to the maximum extent. The low-temperature vibration type ultrafine pulverizer with model number of WZJ-100B manufactured by mechanical Limited of Jinnan Tian Fang can be used for low-temperature vibration pulverization.

(2) Heating and extracting to obtain a mixed solution: weighing the prepared pasty cistanche in the step (1), adding deionized water or distilled water into the prepared pasty cistanche in a mass ratio of 1:16-1:20, treating the pasty cistanche with a high-speed tissue mashing device for 15-20min, heating the pasty cistanche in a constant-temperature water bath at 65-70 ℃ for 40-45min, and stirring the mixture while heating to obtain a mixed solution; the high-speed tissue mashing device can be selected from a Checkable aseptic homogenizer LC-PJ-400M.

(3) Centrifuging to obtain a supernatant: cooling the mixed solution, centrifuging at the speed of 4000-; adding deionized water or distilled water into the filter residue again, wherein the adding mass ratio of the filter residue to the deionized water or distilled water is 1:16-1:20, performing centrifugal separation to obtain supernatant, and mixing the supernatants obtained by the two centrifugal separations for later use;

(4) concentrating the supernatant to obtain a concentrated solution of a cistanche aqueous extract: evaporating and concentrating the obtained supernatant at 65-75 deg.C for 45-50min to obtain concentrated solution of Cistanchis herba water extract.

Specifically, the corn stigma aqueous extract concentrated solution is prepared by the following method:

(1) pretreatment of corn stigma: selecting high-quality corn stigma, removing impurities, cleaning, drying to constant weight, pulverizing, sieving, and storing for use;

(2) boiling to extract corn stigma water extract: leaching the collected corn silk by using boiling water to ensure that the mass ratio of the raw materials to the water is 1:40-1:45, decocting for 10-12 minutes by using the boiling water, collecting the corn silk water extract, and centrifuging for 10-12 minutes by using 4000-.

(3) Concentrating the corn stigma water extract: and evaporating and concentrating the supernatant at 65-75 ℃ for 40-45min to finally obtain the corn stigma water extract concentrated solution.

Specifically, the essence is a flower-fragrance essence.

In the selection of the raw materials of the beverage formula, the corn stigma is adopted as the compound raw material for the following two reasons: firstly, the corn stigma aqueous extract concentrated solution extracted by the method has a certain blood sugar balancing effect; secondly, the cistanche deserticola is rare in resource and high in selling price, the corn stigma belongs to a byproduct of the corn food industry, the resource is rich, the price is low, the utilization rate is low, the advantages of the cistanche deserticola and the corn stigma are complementary, the blood sugar balancing effect can be enhanced, and the product cost can be effectively reduced.

The reason why stevioside is selected as a sweetener is that related researches show that the stevioside can be used as a good substitute for the traditional high-calorie cane sugar to be applied to tea beverages. From the sweetness perspective, stevioside is about 200 times of cane sugar, and the flavor and taste of the stevioside are close to that of the cane sugar. On the basis of reducing the sugar content and calorie of the beverage, the stevioside hardly influences the normal sensory quality and has good stability.

The second purpose of the invention is implemented by the following technical scheme: the preparation method of the cistanche glycolipid metabolism balance nutrition beverage comprises the following steps:

(1) weighing and proportioning: weighing the following components in parts by volume: 4-6 parts of cistanche aqueous extract concentrated solution, 2-6 parts of corn stigma aqueous extract concentrated solution, 0.1-0.2 part of stevioside, 0.005-0.015 part of citric acid, 0.0035-0.0045 part of essence and the balance of water, wherein the total is 100 parts;

(2) preparing a beverage by blending: mixing the weighed components uniformly to obtain a beverage;

(3) filling: after vacuum filtration operation is carried out on the blended beverage, the blended beverage is filled into a sterilized bottle, a bottle cap is quickly covered, the blended beverage is lightly screwed down, and high-pressure steam sterilization is waited;

(4) and (3) sterilization: placing the bottle filled with the beverage in a steam sterilization pot for autoclaving for 10-15min at the temperature of 115-120 ℃;

(5) sealing and cooling: sealing the beverage after sterilization, naturally cooling, and storing in a ventilated and cool place.

The third purpose of the invention is implemented by the following technical scheme: concentrated solution of herba cistanches water extract is used for balancing blood sugar. The cistanche aqueous extract concentrated solution is prepared by the following method:

(1) pretreating cistanche salsa: selecting high-quality cistanche, cleaning, crushing to 1-2cm particles, carrying out low-temperature vibration and crushing at-60 ℃ to-80 ℃ until the particle fineness is 200 meshes, taking out, adding deionized water or distilled water at 10 ℃ to 20 ℃, beating into paste, placing in a refrigerator, and freezing for later use, wherein the mass ratio of the muddy cistanche to the deionized water or distilled water is 1:2-1: 2.5.

The invention has the advantages that: the glycolipid metabolism balance nutritional beverage prepared according to the formula has the advantages of good sensory effect, uniform color, transparent orange brown color, stable components, mellow taste, sweet and sour taste, faint scent and softness, fresh flower fragrance, no bitter taste and no bad smell; the blood sugar reducing beverage prepared by the formula is sour, sweet and delicious, can play a good role in balancing blood sugar, is low in cost, and can be accepted by common consumers.

Drawings

FIG. 1 is a graph showing the relationship between the amount of aqueous extract of cistanche deserticola and sensory evaluation score;

FIG. 2 is a graph showing the effect of the amount of aqueous extract of cistanche on the sensory quality of a beverage;

FIG. 3 is a graph of aqueous corn stigma extract versus sensory evaluation score;

FIG. 4 is a graph showing the effect of the amount of stigma Maydis water extract added on sensory quality of beverages;

FIG. 5 is a graph showing the relationship between the amount of stevioside added and sensory evaluation scores;

FIG. 6 is a graph showing the relationship between the amount of citric acid added and sensory evaluation scores;

FIG. 7 is a graph showing the relationship between the amount of perfume added and sensory evaluation scores;

FIG. 8 is an orthogonal experimental analysis chart;

figure 9 effect of cistanche and corn stigma on sensory scores of beverages;

figure 10 effect of cistanche and stevioside on sensory scores of beverages;

figure 11 effect of cistanche salsa and citric acid on sensory score of beverages;

FIG. 12 impact of stigma Maydis and stevioside on sensory scores of beverages;

figure 13 effect of corn silk and citric acid on sensory score of beverages;

FIG. 14 the effect of stevia and citric acid on sensory scores of beverages;

FIG. 15 glucose standard curve;

figure 16 HPLC profile of lyophilized sample.

The specific implementation mode is as follows:

example 1: the cistanche glycolipid metabolism balance nutrition beverage comprises the following components in parts by volume in 100ml of finished beverage product: 5ml of cistanche aqueous extract concentrated solution, 4ml of corn stigma aqueous extract concentrated solution, 0.20ml of stevioside, 0.005ml of citric acid, 0.004ml of essence and the balance of water. In this embodiment, the essence is rose essence.

The preparation method comprises the following steps:

(1) weighing and proportioning: weighing the following components in parts by volume: 5ml of cistanche aqueous extract concentrated solution, 4ml of corn stigma aqueous extract concentrated solution, 0.20ml of stevioside, 0.005ml of citric acid, 0.004ml of essence and the balance of water, wherein the total volume is 100 ml;

wherein, the cistanche aqueous extract concentrated solution is prepared by the following method:

A. pretreating cistanche salsa: selecting fresh cistanche, cleaning, crushing to 1-2cm particles, carrying out low-temperature vibration at-80 ℃ until the particle fineness is 200 meshes, taking out, adding deionized water or distilled water at 10 ℃ to obtain paste, placing the paste in a refrigerator, and freezing and storing for later use, wherein the mass ratio of the muddy cistanche to the deionized water is 1: 2; the low-temperature vibration type ultrafine pulverizer with model number of WZJ-100B manufactured by mechanical Limited of Jinnan Tian Fang can be used for low-temperature vibration pulverization.

B. Heating and extracting to obtain a mixed solution: weighing the prepared pasty cistanche in the step (1), adding deionized water into the pasty cistanche in a mass ratio of 1:16, treating for 15min by using a high-speed tissue mashing device, heating for 45min by using a 65 ℃ constant-temperature water bath, and stirring while heating to obtain a mixed solution; the high-speed tissue mashing device can be selected from a Checkable aseptic homogenizer LC-PJ-400M.

C. Centrifuging to obtain a supernatant: cooling the mixed solution, centrifuging at 4000r/min for 10min, and collecting supernatant; adding deionized water or distilled water into the filter residue again, wherein the adding mass ratio of the filter residue to the deionized water or distilled water is 1:16, performing centrifugal separation to obtain supernatant, and mixing the supernatants obtained by the two centrifugal separations for later use;

D. concentrating the supernatant to obtain a concentrated solution of a cistanche aqueous extract: evaporating and concentrating the obtained supernatant at 75 deg.C for 50min to obtain concentrated solution of Cistanchis herba water extract.

The cistanche aqueous extract concentrated solution prepared by the method has the effect of balancing blood sugar.

The corn stigma water extract concentrated solution is prepared by the following method:

A. pretreatment of corn stigma: selecting high-quality corn stigma, removing impurities, cleaning, drying in an oven to constant weight, pulverizing, sieving, and storing for use;

B. boiling to extract corn stigma water extract: leaching the collected corn stigma with boiling water to ensure that the mass ratio of the corn stigma to the water is 1:40, decocting with boiling water for 10 minutes, collecting corn stigma water extract, and centrifuging at 4000r/min for 10 minutes to obtain supernatant;

C. concentrating the corn stigma water extract: and evaporating and concentrating the supernatant at the temperature of 75 ℃ for 40min to finally obtain the corn stigma water extract concentrated solution.

(4) and (3) sterilization: placing the bottle filled with beverage in a steam sterilizing pot, and autoclaving at 115 deg.C for 10 min;

Example 2: the cistanche glycolipid metabolism balance nutrition beverage comprises the following components in parts by volume in 100ml of finished beverage product: 4ml of cistanche aqueous extract concentrated solution, 6ml of corn stigma aqueous extract concentrated solution, 0.1ml of stevioside, 0.005ml of citric acid, 0.0035ml of essence and the balance of water. In this embodiment, the essence is jasmine essence.

The preparation method comprises the following steps:

(1) weighing and proportioning: weighing the following components in parts by volume: 4ml of cistanche aqueous extract concentrated solution, 6ml of corn stigma aqueous extract concentrated solution, 0.1ml of stevioside, 0.005ml of citric acid, 0.0035ml of essence and the balance of water, wherein the total volume is 100 ml;

A. pretreating cistanche salsa: selecting high-quality dry cistanche (dug in autumn and winter), cleaning, air drying, crushing into 1-2cm particles, vibrating at-60 deg.C to obtain particles with fineness of 200 mesh, taking out, adding deionized water at 20 deg.C, beating into paste, and freezing in refrigerator for storage, wherein the mass ratio of mud cistanche to deionized water is 1: 2.5; the low-temperature vibration type ultrafine pulverizer with model number of WZJ-100B manufactured by mechanical Limited of Jinnan Tian Fang can be used for low-temperature vibration pulverization.

B. Heating and extracting to obtain a mixed solution: weighing the prepared pasty cistanche in the step (1), adding deionized water into the pasty cistanche in a mass ratio of 1:20, treating for 20min by using a high-speed tissue mashing device, heating for 40min by using a 70 ℃ constant-temperature water bath, and stirring while heating to obtain a mixed solution; the high-speed tissue mashing device can be selected from a Checkable aseptic homogenizer LC-PJ-400M.

C. Centrifuging to obtain a supernatant: cooling the mixed solution, centrifuging at 4200r/min for 12min, and collecting supernatant; adding deionized water into the filter residue again, wherein the adding mass ratio of the filter residue to the deionized water is 1:20, performing centrifugal separation to obtain supernatant, and mixing the supernatants obtained by the two centrifugal separations for later use;

D. concentrating the supernatant to obtain a concentrated solution of a cistanche aqueous extract: and (3) evaporating and concentrating the obtained supernatant at 65 ℃ for 45min to finally obtain the cistanche aqueous extract concentrated solution.

B. boiling to extract corn stigma water extract: leaching the collected corn stigma with boiling water to ensure that the mass ratio of the raw materials to the water is 1:45, decocting with boiling water for 10 minutes, collecting corn stigma water extract, and centrifuging at 4200r/min for 12 minutes to obtain supernatant;

C. concentrating the corn stigma water extract: and evaporating and concentrating the supernatant at 65 ℃ for 45min to finally obtain the corn stigma water extract concentrated solution.

(4) and (3) sterilization: placing the bottle filled with beverage in a steam sterilizing pot, and autoclaving at 120 deg.C for 15 min;

Example 3: the cistanche glycolipid metabolism balance nutrition beverage comprises the following components in parts by volume in 100ml of finished beverage product: 6ml of cistanche aqueous extract concentrated solution, 2ml of corn stigma aqueous extract concentrated solution, 0.2ml of stevioside, 0.015ml of citric acid, 0.0045ml of essence and the balance of water. In this embodiment, the essence is jasmine essence.

The preparation method comprises the following steps:

(1) weighing and proportioning: weighing the following components in parts by volume: 6ml of cistanche aqueous extract concentrated solution, 2ml of corn stigma aqueous extract concentrated solution, 0.2ml of stevioside, 0.015ml of citric acid, 0.0045ml of essence and the balance of water, wherein the total volume is 100 ml;

A. pretreating cistanche salsa: selecting fresh cistanche, cleaning, crushing to 1-2cm particles, carrying out low-temperature vibration at 70 ℃ until the particle fineness is 200 meshes, taking out, adding distilled water at 15 ℃ to form paste, putting the paste into a refrigerator, and freezing and storing for later use, wherein the mass ratio of the muddy cistanche to the distilled water is 1: 2.2; the low-temperature vibration type ultrafine pulverizer with model number of WZJ-100B manufactured by mechanical Limited of Jinnan Tian Fang can be used for low-temperature vibration pulverization.

B. Heating and extracting to obtain a mixed solution: weighing the prepared pasty cistanche in the step (1), adding distilled water into the pasty cistanche in a mass ratio of 1:18, then treating for 18min by using a high-speed tissue mashing device, heating for 45min by using a constant-temperature water bath at 65 ℃, and stirring while heating to obtain a mixed solution; the high-speed tissue mashing device can be selected from a Checkable aseptic homogenizer LC-PJ-400M.

C. Centrifuging to obtain a supernatant: cooling the mixed solution, centrifuging at 4100r/min for 10min, and collecting supernatant; adding distilled water into the filter residue again, wherein the adding mass ratio of the filter residue to the distilled water is 1:18, carrying out centrifugal separation to obtain supernatant, and mixing the supernatants obtained by the two centrifugal separations for later use;

D. concentrating the supernatant to obtain a concentrated solution of a cistanche aqueous extract: and (3) evaporating and concentrating the obtained supernatant at 70 ℃ for 48min to finally obtain the cistanche aqueous extract concentrated solution.

B. boiling to extract corn stigma water extract: leaching the collected corn stigma with boiling water to ensure that the mass ratio of the raw materials to the water is 1:42, decocting with boiling water for 10 minutes, collecting corn stigma water extract, and centrifuging at 4100r/min for 10 minutes to obtain supernatant;

C. concentrating the corn stigma water extract: and evaporating and concentrating the supernatant at the temperature of 70 ℃ for 40min to finally obtain the corn stigma water extract concentrated solution.

(4) and (3) sterilization: placing the bottle filled with beverage in a steam sterilizing pot, and autoclaving at 118 deg.C for 12 min;

Test example 1: in 100ml of cistanche glycolipid metabolism balance nutrition beverage, under the condition that the addition amounts of 4ml of corn stigma aqueous extract concentrated solution, 0.2ml of stevioside, 0.005ml of citric acid and 0.004ml of essence are not changed, the addition amounts of the cistanche aqueous extract concentrated solution are changed for carrying out experiments, the addition amounts of the cistanche aqueous extract concentrated solution are respectively 3ml, 4ml, 5ml, 6ml and 7ml, and the balance is water. Sensory evaluation results of the cistanche glycolipid metabolism balance nutritional beverage with different content of the cistanche aqueous extract concentrated solution are shown in fig. 1 and fig. 2, and if the cistanche aqueous extract concentrated solution is added according to the proportion of 5%, the sensory score is relatively highest. If the cistanche aqueous extract concentrate is expanded from the initial 3% to 5%, the sensory score will also gradually increase. However, if the amount of addition is 5% or more, the score will decrease, presumably because too much addition results in a lack of mouthfeel. In the experiment, the addition amount of the cistanche aqueous extract concentrate is equal to 7%, and the sensory score is relatively in the valley, namely the taste enjoyment for consumers is the worst. Therefore, 4% -6% of the cistanche aqueous extract concentrated solution (cistanche aqueous extract for short) is selected to be in a proper adding range.

Test example 2: in 100ml of cistanche glycolipid metabolism balance nutrition beverage, under the condition that 5ml of cistanche aqueous extract concentrated solution, 0.2ml of stevioside, 0.005ml of citric acid and 0.004ml of essence are added, the addition amount of the corn stigma aqueous extract concentrated solution is changed for carrying out experiments, the addition amount of the corn stigma aqueous extract concentrated solution is respectively 1ml, 2ml, 4ml, 6ml and 8ml, and the balance is water. Sensory evaluation results of the cistanche glycolipid metabolism balance nutritional beverage with different content of the corn stigma water extract concentrate are shown in fig. 3 and fig. 4, and if the corn stigma water extract concentrate is added according to the proportion of 4%, the sensory score reaches the highest. The change process is as follows, and when the addition amount is enlarged from the initial 1% to 4%, the sensory score is also gradually increased. When the adding amount is enlarged to 4% -6%, sensory score relatively tends to be stable, which shows that the range is the optimal adding range of the corn silk water extract concentrated solution, and when the adding amount is larger than 6%, the score is obviously reduced because the beverage is too dark in color and lacks visual aesthetic feeling due to excessive adding amount, and the corn silk taste is too thick. For the corn stigma water extract concentrated solution, if the adding amount reaches 8%, the sensory score is at the lowest value. That is, taste enjoyment is relatively worst. Therefore, 2% -6% of the corn stigma water extract concentrate (corn stigma water extract for short) is selected to be a proper adding range.

Test example 3: in 100ml of cistanche glycolipid metabolism balance nutrition beverage, experiments are carried out by changing the adding amount of stevioside under the conditions of 5ml of cistanche aqueous extract concentrated solution, 4ml of corn stigma aqueous extract concentrated solution, 0.005ml of citric acid and 0.004ml of essence, and the adding amount is not changed, wherein the adding amount of stevioside is respectively 0.05ml, 0.10ml, 0.15ml, 0.20ml and 0.25ml, and the balance is water. Sensory evaluation results of the cistanche glycolipid metabolism balance nutritional beverage with different contents of stevioside are shown in figure 5, the addition amount of the stevioside is equal to 0.2%, and the sensory score is the highest. The change process is as follows, and the sensory score is obviously increased when the adding amount of stevioside is increased from 0.05% to 0.2%. This is due to: the stevioside content of 0.05% is almost no sweet taste, and the sweet taste gradually appears when the stevioside content is gradually increased. When the added amount reaches 0.2%, the sweet taste can be tasted and the taste is elegant and soft. When the amount is more than 0.2%, sensory score is remarkably decreased because the taste is deficient due to remarkable sweetness by the addition of an excessive amount. Therefore, the proper adding range of the stevioside is selected from 0.1 to 0.2 percent.

Test example 4: in 100ml of cistanche glycolipid metabolism balance nutrition beverage, experiments are carried out by changing the adding amount of citric acid under the conditions of 5ml of cistanche aqueous extract concentrated solution, 4ml of corn stigma aqueous extract concentrated solution, 0.20ml of stevioside, 0.005ml of essence and 0.004ml of the adding amount, wherein the adding amount of the citric acid is respectively 0.002ml, 0.005ml, 0.0l 0ml, 0.015ml and 0.020ml, and the balance is water. Sensory evaluation results of the cistanche glycolipid metabolism balance nutritional beverage with different contents of citric acid are shown in fig. 6, and if the citric acid is added according to 0.005%, the sensory score is relatively highest. The change was as follows, and as the amount of citric acid added increased from the first 0.002% to 0.005%, the sensory score was also gradually increased. The root cause is: the sour taste is gradually shown by moderate addition of citric acid. When the amount is 0.005%, the taste is sour and the taste is light, elegant and soft. When the amount is more than 0.005%, the sensory score tends to be low but is stable, and in this range, although the sourness is increased, the taste is still elegant and no obvious sour taste appears. If the adding amount is more than or equal to 0.015 percent, the sensory score is obviously reduced, because the taste is lack due to obvious sourness caused by excessive adding amount. Therefore, the addition range of 0.005% to 0.015% is more preferable for citric acid.

Test example 5: in 100ml of cistanche glycolipid metabolism balance nutrition beverage, experiments are carried out by changing the adding amount of essence under the conditions of 5ml of cistanche aqueous extract concentrated solution, 4ml of corn stigma aqueous extract concentrated solution, 0.20ml and 0.005ml of stevioside and the adding amount is not changed, wherein the adding amount of the essence is respectively 0.003ml, 0.0035ml, 0.004ml, 0.0045ml and 0.005ml, and the balance is water. Sensory evaluation results of the cistanche glycolipid metabolism balance nutritional beverage with different contents of citric acid are shown in fig. 7, the adding amount of essence is equal to 0.004%, and the sensory score is highest. The change process is as follows, if the adding amount of the essence is increased from the initial 0.003 percent to 0.004 percent, the light flower fragrance is gradually shown, the sensory score shows an increasing trend, and if the adding amount is more than or equal to 0.004 percent, the sensory score is also gradually reduced because the fragrance is rich and stuffy due to excessive adding amount of the essence, and the original fragrance of the beverage is completely covered. In the experiment, if the adding amount of the essence is adjusted to 0.005%, the sensory score is the lowest, namely the olfactory enjoyment brought to consumers is the worst. Therefore, 0.0035% -0.0045% is selected as the proper addition range of the essence.

Test example 6: cistanche glycolipid metabolism balance nutrition beverage formula optimization orthogonal test

According to the results of the single-factor tests of test examples 1-5, the following 4 influencing factors were selected to design orthogonal tests, namely the addition amounts of the cistanche aqueous extract concentrate, the corn stigma aqueous extract concentrate, the stevioside and the citric acid, and 3 different levels were designed, and the L was designed and completed by sensory evaluation₉(3⁴) Orthogonal test is carried out to determine the most reliable formula of the cistanche glycolipid metabolism balance nutritional beverage.

1. The levels of the factors detailed in this experiment are shown in table 1.

TABLE 1 orthogonal experimental design of cistanche glycolipid metabolism balance nutritional beverage formula

2. Method for evaluating sensory quality of beverage

Sensory evaluation personnel evaluate the cistanche glycolipid metabolism balance nutritional beverage from 4 aspects of color, smell, taste and tissue form according to evaluation standards. 24 experienced sensory evaluators were invited and scored after tasting, with the average being taken as the final result. Referring to the national standard GB 7101-.

TABLE 2 sensory quality evaluation criteria for cistanche glycolipid metabolism-balanced nutritional beverage

The results of orthogonal tests on the cistanche glycolipid metabolism balance nutritional beverage are shown in table 3.

TABLE 3 orthogonal optimization results of cistanche glycolipid metabolism balance nutrition beverage formula

From the above orthogonal experimental results, an orthogonal experimental analysis chart is made, see fig. 8. The invention uses the range analysis method to analyze the orthogonal experimental result of the cistanche glycolipid metabolism balance nutrition beverage. In order to control experimental errors, a method of evaluating by each evaluator twice is adopted, a range method is adopted to analyze an orthogonal experiment, the larger the range is, the larger the influence on a measured value is, and the result shows that the sensory score of the beverage has obvious change on the dimension of a factor D (citric acid), wherein the influence sequence is D > A > C > B, and the influence sequence is citric acid > cistanche aqueous extract concentrated solution > stevioside > corn stigma aqueous extract concentrated solution. By combining the K values in Table 3 and the data in FIG. 8, the optimum combination A2B2C3D1, namely, 5ml of cistanche aqueous extract concentrated solution, 4ml of corn stigma aqueous extract concentrated solution, 0.20ml of stevioside and 0.005ml of citric acid in 100ml of cistanche glycolipid metabolism balance nutritional beverage, is determined. The cistanche glycolipid metabolism balance nutrition beverage prepared by the method has good sensory effect, light brown color, mellow taste, slight faint scent of grass and trees and pure and soft fragrance.

TABLE 4 analysis of variance of orthogonal test results

Note: p <0.01, p <0.05

The orthonormal experimental range analysis belongs to visual analysis, but the data fluctuation caused by the change of experimental conditions in the experiment can not be distinguished from the fluctuation caused by experimental errors, the difference of each factor in the experiment can not be identified, and the variance analysis is further carried out due to the factor level or the experimental errors.

The analysis of the orthogonal experiment variance shows that the factors A, B, C and D have statistical significance (p is less than 0.05), the larger the F value is, the larger the influence on the sensory score is, and the influence is from high to low, namely the factors D, A, C and B, which is consistent with the range analysis result.

In conclusion, the factors D, A, C and B have high to low influence on sensory scores after considering experimental errors and two evaluation errors of different evaluators. The A2B2C3D1 is the best combination, namely, in 100ml cistanche glycolipid metabolism balance nutrition beverage, 5ml cistanche aqueous extract concentrated solution, 4ml corn stigma aqueous extract concentrated solution, 0.20ml stevioside adding amount and 0.005ml citric acid adding amount are added, and the sensory score is the best.

Test example 7: cistanche glycolipid metabolism balance nutrition beverage formula response surface optimization test

A more ideal process formula can be obtained through a single-factor test and an orthogonal test, however, the orthogonal test is mainly carried out through an intuitive method, a response surface can be obtained through fitting a quadratic regression equation, and an interactive item is introduced, so that a more scientific and accurate process formula can be obtained on the basis of the orthogonal test by establishing a response surface model.

On the basis of a single-factor test result, according to a Box-Behnken principle of a response surface proposed and constructed by Design-expert.V.8.0.6.1, 4 factors which have influences on sensory evaluation are selected from A cistanche aqueous extract concentrated solution, B corn silk aqueous extract concentrated solution, C stevioside and D citric acid, the optimal level in the single-factor test is taken as the 0 level of response surface Design, a test scheme is designed, after the test result is taken, a secondary regression equation is obtained through a 4-factor 3 level analysis method, and the optimal process parameters are found.

TABLE 5 response surface test factors and levels

1. Analysis of response surface test results

1.1 Box-Behnken test design

TABLE 6 response surface test design and results

1.2 analysis of variance

The test data of the present invention were processed and analyzed according to Design-Expert 8.0.6.1 program, and the results are shown in Table 7.

TABLE 7 regression equation analysis of variance

Note: p <0.05 indicates significance, p <0.01 indicates extreme significance

The analysis of the integral variance of the model shows that the F value is 16.485, p is less than 0.001, and the prompt model is established and has statistical significance. The analysis of variance of the misfit term shows that the F value is 3.803, p is more than 0.05, and the model is reasonable, and the method does not need to fit a higher-order equation and introduce more independent variables. The model decision coefficient was 0.943, the adjustment decision coefficient was 0.886, and the fluctuation of the prompt response values, 94.3%, was derived from the selected factors. Coefficient of variation (CV%) represents the degree of variation between treatment groups of different levels, generally less than 5%, and the coefficient of variation of the model is 1.81%, and the variation is small, thus prompting that the model has strong reliability, reasonable experimental data and good repeatability. The signal-to-noise ratio (adeq precision) represents the ratio of signal to noise. The value is greater than 4, which is an ideal state, the value in the model is 12.91, which indicates the sufficiency and the reasonability of the model, and the model has high enough precision and can accurately reflect the experimental result.

D²、C²、A²、B²The effect of AC, BD, BC, D-citric acid (%), AB on sensory score was significant at the 0.01 level. B-aqueous extract of stigma MaydisThe effect of the concentrate (%), AD, A-cistanche aqueous extract concentrate (%) on sensory score was significant at the 0.05 level. The A, B, C and D factors are explained to have a quadratic effect on the influence of sensory scores, the A, B factor also has a linear effect, and the other factors also have an interactive effect. Obtaining a response surface regression model equation:

sensory rating of 90.46+0.99A +1.22B +0.80C +1.47D-2.33AB-3.27AC-1.87AD-2.58BC-2.88BD-1.35CD-4.11A²-3.61B²-4.73C²-4.83D²

1.3 analysis of response surface interactions

The response surface analysis graph, which is actually a three-dimensional curved surface graph composed of response values and test factors, shows that when any 2 factors in A, B, C, D take a zero level, the different responses of the remaining 2 factors on sensory scores are shown.

As seen from the response surface plot, the greater the slope, the greater the impact on sensory score. However, when two factors interact, there is a difference in the influence of one factor on the sensory score at different levels of the other factor. The response surface maps of the study all present a bell shape with an opening facing downwards, and when the factor level is enlarged, the sensory score is increased and then gradually decreased.

The contour plot is a curve formed on the bottom surface by the same response values on the curved surface, and the closer the contour line and the perfect circle are, the smaller the cue interaction is relatively. The closer the contour and the ellipse are, the more pronounced the cue interaction is. The degree of influence of the factors on the sensory score is reflected by the density degree of the contour lines, and the influence on the sensory score is relatively obvious when the density degree of the contour lines is larger.

(1) Interaction of A and B factors

As shown in fig. 9, the A, B factor contours are all elliptical, which indicates that A, B has better interaction between the two major factors, and the density of the B factor contours is not obvious from the difference between the a factor, suggesting that the influence of the B factor on the sensory score is not obvious from the difference between the a factor.

Fig. 9 shows that the sensory score increases with the increase of the factor a level, and when the level exceeds a certain value (4.8-5.5%), the sensory score begins to decrease, and when the level of the factor a increases, the change of the sensory score varies with the increase of the factor B due to the existence of interaction, when the factor B is in a low level state, the factor a increases, the trend of the sensory score gradually changes from the initial large-amplitude increase to a slow decrease, and when the factor B is in a high level state, the factor a increases, the trend of the sensory score is similar to the above situation, i.e., the sensory score first gradually increases and then quickly decreases.

In a certain range, the B factor is positively correlated with the sensory score, when the value exceeds a certain value (3.5-4.8%), the sensory score begins to decrease, and due to the existence of interaction, the increase of the B factor causes different changes of the sensory score at different levels of the A factor, when the A factor is in a low-level state, the B factor is amplified, the trend of the sensory score also greatly increases and then changes to a low-amplitude decrease, and when the A factor is in a high-level state, the B factor is amplified, the trend of the sensory score increases from the initial low amplitude and then rapidly decreases.

(2) Interaction of A and C factors

As shown in fig. 10, the contours of the A, C factors are all elliptical, suggesting that there is interaction between A, C and the density of the contours of the C factor is higher than the a factor, indicating that the C factor has a greater impact on sensory score than the a factor.

Fig. 10 shows that the sensory score increases with the increase of the factor a level, and when the factor a level increases, the sensory score starts to decrease, and when the factor C level increases, the change of the sensory score varies with the increase of the factor a level due to the presence of interaction, and when the factor C level decreases, the trend of the sensory score gradually changes from the initial increase to the decrease with the increase of the factor a, and when the factor C is at a high level, the trend of the sensory score is similar to the above situation with the increase of the factor a, i.e., the trend of the sensory score first gradually increases and then changes to the decrease.

The factor C is positively correlated with the sensory score within a certain range, when the value exceeds a certain value (0.19-0.22%), the sensory score begins to decline, and due to the existence of interaction, the sensory score changes differently due to the increase of the factor C at different levels of the factor A, when the factor A is in a low-level state, the change trend of the sensory score is rapidly increased and then reduced in low amplitude along with the amplification of the factor C, and when the factor A is in a high-level state, the change trend of the sensory score is rapidly increased and then reduced in low amplitude along with the amplification of the factor C.

(3) Interaction of A and D factors

As shown in FIG. 11, the A, D factor contour lines are all elliptical, the two major factors on the surface A, D have better interaction, and the density of the D factor contour lines is higher than that of the A factor, which shows that the influence degree of the D factor is obviously higher than that of the A factor.

Fig. 11 shows that, within a certain range, the factor a and the sensory score are positively correlated, and when the value exceeds a certain value (4.7-5.3%), the sensory score begins to decrease, and due to the existence of interaction, the change of the sensory score is different due to the increase of the level of the factor a at different levels of the factor D, when the factor D is in a low level state, the change trend of the sensory score is changed from an initial rapid increase to a low-amplitude decrease along with the amplification of the factor a, and when the factor D is in a high level state, the change trend of the sensory score is changed from a low-amplitude increase to a rapid decrease along with the amplification of the factor a.

In a certain range, the D factor is positively correlated with the sensory score, when the D factor exceeds a certain value (0.0045-0.0065%), the sensory score begins to decline, and due to the existence of interaction, the sensory score changes differently due to the increase of the D factor at different levels of the A factor.

(4) Interaction of B and C factors

As shown in FIG. 12, the B, C factor contours are all elliptical, which indicates that B, C has better interaction between the two major factors, and the density of the C factor contours is higher than that of the B factor, which indicates that the influence degree of the C factor is obviously higher than that of the D factor.

Fig. 12 shows that, within a certain range, the B factor and the sensory score are positively correlated, and when the B factor and the sensory score exceed a certain value (3.5-4.8%), the sensory score begins to decrease, and when the C factor is in a low level state, the change trend of the sensory score changes from initial rapid increase to low decrease with the amplification of the B factor, and when the C factor is in a high level state, the change trend of the sensory score changes from initial low increase to rapid decrease with the amplification of the B factor.

The factor C is positively correlated with the sensory score within a certain range, when the factor C exceeds a certain value (0.18-0.22%), the sensory score begins to decline, and due to the existence of interaction, the sensory score changes differently due to the increase of the factor C at different levels of the factor B, when the factor B is in a low-level state, the change trend of the sensory score is changed from initial rapid rise to low-amplitude decline along with the amplification of the factor C, and when the factor B is in a high-level state, the change trend of the sensory score is changed from initial low-amplitude rise to rapid decline along with the amplification of the factor C.

(5) Interaction of B and D factors

As shown in FIG. 13, the B, D factor contours are all elliptical, which indicates that B, D has better interaction between the two major factors, and the density of the D factor contours is higher than that of the B factor, indicating that the influence degree of the D factor is obviously higher than that of the B factor.

Fig. 13 shows that, within a certain range, the B factor and the sensory score are positively correlated, and when the B factor and the sensory score exceed a certain value (3.5-5.0%), the sensory score starts to decrease, and when the D factor is in a low level state, the change trend of the sensory score changes from an initial large-amplitude increase to a small-amplitude decrease with the increase of the B factor, and when the D factor is in a high level state, the change trend of the sensory score changes from an initial low-amplitude increase to a rapid decrease with the increase of the B factor.

The sensory score is increased correspondingly along with the amplification of the factor D, when the value exceeds a certain value (0.0043-0.0062%), the sensory score begins to decrease, and due to the existence of interaction, the change of the sensory score is different due to the increase of the factor D at different levels of the factor B, when the factor B is in a low-level state, the change trend of the sensory score is changed from rapid increase to low-amplitude decrease along with the amplification of the factor D, and when the factor B is in a high-level state, the change trend of the sensory score is changed from low-amplitude increase to rapid decrease along with the amplification of the factor D.

(6) Interaction of C and D factors

As shown in FIG. 14, the contour lines of the C and D factors are circular, and it can be seen that C, D has no interaction between the two major factors, and the contour line density of the D factor is higher than that of the C factor, which indicates that the influence degree of the D factor is much higher than that of the C factor.

Figure 14 shows that within a certain range, factor C is positively correlated with sensory score, and above a certain value (0.19-0.22%) sensory score starts to decline.

The sensory score increased correspondingly with the increase of the D factor, and decreased when the value exceeded a certain value (0.0043-0.0062%).

1.4 validation test results analysis

Solving the fitted quadratic equation by taking the sensory score as the maximum target to obtain the optimal production condition, wherein when the A cistanche aqueous extract concentrated solution is 5.06%, the B corn stigma aqueous extract concentrated solution is 4.20%, the C stevioside is 0.199%, and the D citric acid is 0.0053%, the sensory score is optimal, and the theoretical prediction value is 90.638. In order to test the scientific effectiveness of optimizing the beverage process formula by a response surface method, under the condition, 3 groups of parallel verification tests are developed to obtain a cistanche glycolipid metabolism balance nutritional beverage sensory score mean value of 90.3, and the relative error is less than 5% compared with a theoretical predicted value, so that a good fitting effect between the theoretical predicted value and an actual value of a model is proved, and the process formula condition is relatively reasonable and accurate.

Test example 8: research on in-vitro blood sugar reduction effect of cistanche glycolipid metabolism balance nutrition beverage

(1) Preparation of experimental reagent

① pH 6.8 phosphate buffered saline PBS 3.400g KH was accurately weighed₂PO₄And 5.700g K₂HPO₄·3H₂O, mixing, diluting to volume with 500mL of distilled water, and adjusting the pH to 6.8 by hydrochloric acid or sodium hydroxide.

② α -glucosidase solution, finely weighing 0.2g α -glucosidase, diluting to 100mL with phosphate buffer solution with pH of 6.8, and refrigerating for later use.

③ substrate pNPG solution 0.30125g of pNPG was weighed out accurately, 100mL of phosphate buffer solution with pH 6.8 was added to the solution, and the solution was refrigerated for further use.

④ reaction terminating solution, precisely weighing 2.120g Na₂CO₃Then, the mixture was poured into 100mL of distilled water to dissolve the mixture at a concentration of 0.2 mol/L.

(2) Study of in vitro blood glucose Balancing Activity

TABLE 8 Standard reaction System for inhibition of α -glucosidase Activity

PBS, α -glucosidase and the sample to be tested are added into the test tube according to the table in sequence, the temperature is normal, the incubation is carried out in a water bath kettle, 10min is carried out, 3mL of terminator is added into the blank control group and the background absorption group, 0.8mL of substrate pNPG is added into the other two groups, the incubation is carried out in a water bath kettle at 37 ℃, 10min is kept, after the incubation is finished, 0.8mL of substrate pNPG is added into the blank control group and the background absorption group, 3mL of terminator is added into the other two groups, the reaction is finished, the reaction solution is cooled completely, the absorbance of the solution is measured at a wavelength point of 405nm, the parallel is carried out at the same time, and finally the average value is calculated.

Inhibition ratio (%) [ (A)_{Sample (A)}-A_{Back of body})-A_{Yin (kidney)}]/A_{Yin (kidney)}×100％

In the formula: a. the_{Yin (kidney)}-represents the absorbance of the negative control group;

A_{sample (A)}-representing the absorbance of the set of samples to be tested;

A_{back of body}Absorbance representing background absorbance set.

(3) Inhibition of α -glucosidase by product

TABLE 9 statistical table of light absorption values of samples

The average value of absorbance of the cistanche aqueous extract concentrate, the corn silk aqueous extract concentrate and the finished beverage product can be known through three times of parallel measurement, as shown in table 9, the inhibition rates of the cistanche aqueous extract concentrate, the corn silk aqueous extract concentrate and the finished beverage product on α -glucosidase are 68.254%, 15.873% and 19.048% respectively through calculation, the sugar-reducing beverage is proved to have a certain in-vitro sugar-reducing effect and is beneficial to conditioning of a diabetic patient.

Test example 9: the invention relates to a method for measuring the polysaccharide content and the phenylethanoid glycoside content of a cistanche aqueous extract concentrate

In the further research of the invention, the polysaccharide content is used as the detection index, and the polysaccharide and the phenylethanoid glycosides are used as the main effective active ingredients for reducing the blood sugar, so that the activity of α -glucosidase can be reduced, and the polysaccharide and the phenylethanoid glycosides have a certain auxiliary effect on balancing the blood sugar.

1. In the experiment, a phenol-sulfuric acid method is selected to measure the polysaccharide content in the cistanche aqueous extract concentrated solution.

(1) Preparation of glucose standard solution

Accurately weighing 100mg of glucose, pouring into distilled water for constant volume, and enabling the scale to reach 1L.

(2) Preparation of Standard Curve

0mL, 0.2mL, 0.4mL, 0.6mL, 0.8mL, 1.0mL, 1.2mL of the glucose standard solution was pipetted into the tube, and distilled water was added to the tube to make a total of 2 mL. Then adding 1mL of 6% phenol and 5mL of concentrated sulfuric acid into each test tube, shaking uniformly, standing for 5min, boiling in a 100 ℃ water bath for 15min, and naturally cooling. The specific absorbance was measured using a spectrophotometer. Ordinate is A₄₉₀The abscissa is set as the solution concentration, and a glucose standard curve is plotted, as shown in fig. 15, where the glucose standard curve y is 0.0074x +0.0069, R²＝0.9949。

(3) Determination of samples

Accurately sucking 1mL of the cistanche aqueous extract concentrated solution into a small beaker by using a liquid-transferring gun, diluting the concentrated solution by 20 times, 30 times and 40 times respectively by using distilled water, and uniformly stirring the diluted solution to obtain 3 groups of polysaccharide solutions to be detected with different dilution gradients. Accurately transferring 1mL of polysaccharide solution to be measured by a pipette, pouring distilled water for supplementing, making the scale of the solution to be measured to be 2mL, adding 1mL of 6% phenol and 5mL of concentrated sulfuric acid, making the following steps consistent with the steps for making a glucose standard curve, simultaneously making 3 groups of parallel experiments, combining the absorbance obtained by measurement, finding out the polysaccharide concentration on the standard curve, and finally taking the average value to obtain the polysaccharide content in the sample. The measurement results of the absorbance average of the concentrated solution of the aqueous extract of cistanche deserticola are shown in table 10. On the basis of a glucose standard curve, the polysaccharide content of the cistanche aqueous extract concentrated solution is calculated to be 49.2027 mg/mL.

TABLE 10 statistical table of absorbance values of samples

2. Determination (HPLC) of phenylethanoid glycoside content in cistanche aqueous extract concentrate

(1) Chromatographic conditions

And (3) analyzing the column: inertsil ODS-3, 250X 4.6mm, 5um S/N: 2II86206(GL Sciences Inc.)

Column temperature: 30 deg.C

Detection wavelength: UV 330nm

Mobile phase A: 1% glacial acetic acid

Mobile phase B: acetonitrile-methanol (10-13)

Mobile phase A: mobile phase B77: 23

Sample introduction volume: 10 μ L

Flow rate: 1.0 ml/min

Analysis time: 50 minutes

Column pressure: 11.5MPa

(2) Preparation of test solution

① blank solvent, Diluent

Methanol or methanol-water (1:1) solution

② sample (basic room supply)

Freeze-dried samples were prepared, poured into 1mL of methanol, sonicated for half an hour, shaken for 1min, centrifuged at 15000rpm for 10min, the supernatant decanted and the sample injection completed. Each sample was repeated 2 times.

The lyophilized sample was removed and poured into a 1mL dose of methanol-water solution (1:1) and sonicated for half an hour, shaken for 1min, centrifuged at 15000rpm for 10min, the supernatant decanted and the sample injected. Each sample was repeated 2 times.

(3) Data analysis

Calculating the peak areas respectively displayed by different chromatographic peaks in the chromatogram, wherein the chromatographic coordinates are consistent, comparing the number and the peak areas of the chromatographic peaks in the freeze-dried sample, and comparing the number and the peak areas of the chromatographic peaks in different processing modes of each sample.

The number of chromatographic peaks of the freeze-dried sample extracted by methanol-water (1:1) is more than that of the freeze-dried sample extracted by methanol, and the peak area of the same chromatographic peak is larger, so that the chromatogram under the condition of extracting the freeze-dried sample by methanol-water (1:1) is selected for result analysis.

As shown in fig. 16 and table 11, the number of peaks in the measured sample was small, and the peak area was small. At 330nm, the detection result of the detector shows that the echinacoside component is detected at the 18 th peak, the retention time is 14.832, the area is 8973, the area percentage is 1.507%, and the separation degree is 1.539. The determination shows that the echinacoside content in the freeze-drying tube is 0.84 mu g, the crude drug content in the freeze-drying tube is 0.0691g/mL, therefore, the calculation shows that the echinacoside content in the sample is 12.156 mu g/g, and the verbascoside is not detected in the cistanche aqueous extract.

TABLE 11 statistical table of test results

Test example 10: stability research of cistanche glycolipid metabolism balance nutrition beverage

(1) Viscosity measurement

The spindle No. 1 is selectively used by means of NDJ-5S rotational viscometer at the rotating speed of 60r min^-1And the viscosity of the solution is measured at the temperature of 25 ℃, and the horizontal samples are measured in parallel and are made 3 times back and forth.

(2) Determination of centrifugal sedimentation Rate

The stability of the beverage system is measured by the centrifugal sedimentation rate, and the smaller the centrifugal sedimentation rate is, the better the stability of the system is, otherwise, the worse the system is. Pouring the prepared sample into a centrifugal tube with 50mL scales at the rotating speed of 4000r min^-1And pouring out the upper layer liquid after 15min, draining the water in the test tube and weighing. The different samples were run 3 times back and forth, and the average value was taken. The precipitation rate was calculated as follows:

formula (1): m is₁Represents the weight of the test tube; m is₂Representing the dead weight of the test tube after centrifugation; m is₀Representing the weight of the sample. (3) Results of stability experiments

After the optimal conditions are determined, the average value of the viscosity of the finished beverage is 59.0mPa & s through determination; measuring the centrifugal precipitation rate to obtain the weight m of the test tube₁12.983g, the weight of the test tube after centrifugal draining₂13.191g, sample weight m₀29.478g, the centrifugal precipitation rate of the beverage sample is 0.7056% calculated by substituting the formula.

By consulting literature data, a soybean milk matcha beverage with good stability has been developed by the Wang Wei and the like, the viscosity of the product is 56.0mPa & s, the centrifugal precipitation rate is 4.36%, and the product is determined to meet the quality standard related to the tea beverage (GB/T21733 & 2008). Compared with the two, the viscosity of the cistanche glycolipid metabolism balance nutritional beverage is 59.0mPa & s which is slightly larger than that of the soybean milk matcha beverage, and the centrifugal precipitation rate of 0.7056% is obviously smaller than that of the soybean milk matcha beverage, so that the cistanche glycolipid metabolism balance nutritional beverage is uniform and consistent and has better stability.

Test example 11: accounting for product cost

TABLE 12 cost table for each part of cistanche glycolipid metabolism balance nutrition beverage (100mL)

Table 12 shows that the cost of 100mL of the cistanche glycolipid metabolism balanced nutritional beverage is only 0.2468 yuan. Cistanche resources are scarce, the blood sugar reducing beverage plays a role in balancing blood sugar within the affordable price range of consumers, and can play a role in preventing diabetes. The product has mellow taste, uniform color and stable components, emits fresh flower fragrance, has no bitter taste and unpleasant odor, and can play a good role in balancing blood sugar. Compared with common beverage products sold on the market, the beverage is high in quality, low in price and sufficient in nutritive value, is beneficial to keeping healthy physical state of Chinese people, and is beneficial to promoting the development of national economy.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. The cistanche glycolipid metabolism balance nutrition beverage is characterized in that 100 parts of beverage finished products comprise the following components in parts by volume: 4-6 parts of cistanche aqueous extract concentrated solution, 2-6 parts of corn stigma aqueous extract concentrated solution, 0.1-0.2 part of stevioside, 0.005-0.015 part of citric acid, 0.0035-0.0045 part of essence and the balance of water.

2. The cistanche glycolipid metabolism balancing nutritional beverage according to claim 1 characterized by comprising the following components in 100 parts by volume of the finished beverage: 5 parts of cistanche aqueous extract concentrated solution, 4 parts of corn stigma aqueous extract concentrated solution, 0.2 part of stevioside, 0.005 part of citric acid, 0.004 part of essence and the balance of water.

3. The cistanche glycolipid metabolism balancing nutritional beverage according to claim 1 or 2, characterized in that the cistanche aqueous extract concentrate is prepared by the following method:

(1) pretreating cistanche salsa: selecting high-quality cistanche, cleaning, crushing to 1-2cm particles, carrying out low-temperature vibration crushing at a temperature of-60 ℃ to-80 ℃, taking out, adding deionized water or distilled water at a temperature of 10-20 ℃, beating into paste, placing in a refrigerator, and freezing for later use, wherein the mass ratio of the muddy cistanche to the deionized water or distilled water is 1:2-1: 2.5;

(2) heating and extracting to obtain a mixed solution: weighing the prepared pasty cistanche in the step (1), adding deionized water or distilled water into the prepared pasty cistanche in a mass ratio of 1:16-1:20, treating the pasty cistanche with a high-speed tissue mashing device for 15-20min, heating the pasty cistanche in a constant-temperature water bath at 65-70 ℃ for 40-45min, and stirring the mixture while heating to obtain a mixed solution;

(3) centrifuging to obtain a supernatant: after the mixed solution is cooled to normal temperature, centrifuging for 10-12min at the speed of 4000-; adding deionized water or distilled water into the filter residue again, wherein the adding mass ratio of the filter residue to the deionized water or distilled water is 1:16-1:20, performing centrifugal separation to obtain supernatant, and mixing the supernatants obtained by the two centrifugal separations for later use;

4. The cistanche glycolipid metabolism balancing nutritional beverage according to claim 1 or 2, characterized in that the corn stigma aqueous extract concentrate is prepared by the following method:

5. Cistanche glycolipid metabolic balance nutritional beverage according to claim 1 or 2 characterized in that the flavor is a floral flavor.

6. The method for preparing the cistanche glycolipid metabolism balance nutrition beverage as described in any one of claims 1-5, characterized in that it comprises the following steps:

7. Concentrated solution of herba cistanches water extract is used for balancing blood sugar.

8. The aqueous cistanche extract concentrate of claim 7, prepared as follows: