CN111418740A - Beverage and preparation method thereof - Google Patents
Beverage and preparation method thereof Download PDFInfo
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- CN111418740A CN111418740A CN202010307900.6A CN202010307900A CN111418740A CN 111418740 A CN111418740 A CN 111418740A CN 202010307900 A CN202010307900 A CN 202010307900A CN 111418740 A CN111418740 A CN 111418740A
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- Prior art keywords
- chlorella
- juice
- solution
- days
- beverage
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- 238000002360 preparation method Methods 0.000 title claims abstract description 29
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/18—Peptides; Protein hydrolysates
-
- 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)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of beverages, and particularly relates to a beverage and a preparation method thereof.
Description
Technical Field
The invention relates to the technical field of beverages, in particular to a beverage and a preparation method thereof.
Background
Chlorella is a weak alkaline food, contains abundant and balanced nutritional components, and is rich in protein, lipid, polysaccharide, dietary fiber, vitamin A, B, C, D, E, trace elements, minerals, folic acid, chlorophyll and precious bioactive substances. In addition, chlorella contains one of the most important components, chlorella growth promoting factor, which has the functions of inducing interferon, stimulating macrophage, T cell and B cell in body's defense and immune tissue, and promoting the detoxication and excretion of environment pollution matter, dioxin as representative.
In the prior art, the chlorella is generally adopted to prepare health care products, and active ingredients of the chlorella are usually extracted. However, the beverage prepared by using the living chlorella in the prior art has the following defects: the culture time of the chlorella pyrenoidosa is too short, the order of magnitude of 100 ten thousand chlorella cells per milliliter is difficult to achieve, the shelf life is short, and the nutrition is insufficient.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention relates to a preparation method of a beverage, which comprises the following steps: mixing at least one of the fresh juice and the small molecular peptide with the chlorella solution;
in the chlorella solution, the number of chlorella is 1000-1500 ten thousand/m L;
culturing a single chlorella living body in a test tube for 10-20 days, sequentially inoculating the chlorella living body into a culture solution of 90-100 m L for 10-20 days, inoculating the chlorella living body into a culture solution of 0.9-1L for 15-20 days, inoculating the chlorella living body into a culture solution of 4.5-5L for 15-20 days, inoculating the chlorella living body into a culture solution of 17-18L for 20-30 days, and inoculating the chlorella living body into a culture solution of 900-1000L for 20-30 days;
the fresh juice comprises at least one of Chinese medicinal juice, vegetable juice and fruit juice.
The chlorella in the invention is subjected to stepwise amplification culture, the quantity is as high as 1000 ten thousand/m L, and the beverage obtained by mixing the chlorella with at least one of Chinese medicine juice, vegetable juice, fruit juice and small molecular peptide is richer in nutrition and longer in shelf life.
According to another aspect of the invention, the invention also relates to a beverage prepared by the preparation method of the beverage.
The beverage obtained by the invention contains living chlorella, is in an aseptic state without sterilization, and the living chlorella can survive in fresh juice or small molecular peptide liquid all the time and keep vitality, and after being eaten by a human body, the active ingredients of the chlorella can be well absorbed, and the effect is obvious.
Compared with the prior art, the invention has the following beneficial effects:
(1) the chlorella in the invention is subjected to stepwise amplification culture, the number of the chlorella is as high as 1000 ten thousand/m L, and the chlorella is mixed with at least one of Chinese medicine juice, vegetable juice, fruit juice and small molecular peptide to obtain a beverage which is richer in nutrition, excellent in taste and longer in shelf life, and is beneficial to promoting the health of human bodies.
(2) The beverage obtained by the invention contains living chlorella, is in an aseptic state without sterilization, and the living chlorella can survive in fresh juice or small molecular peptide liquid all the time and keep vitality, and after being eaten by a human body, the active ingredients of the chlorella can be well absorbed, and the effect is obvious.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
According to one aspect of the invention, the invention relates to a method for preparing a beverage, comprising the following steps: mixing at least one of the fresh juice and the small molecular peptide with the chlorella solution;
in the chlorella solution, the number of chlorella is 1000-1500 ten thousand/m L;
culturing a single chlorella living body in a test tube for 10-20 days, sequentially inoculating the chlorella living body into a culture solution of 90-100 m L for 10-20 days, inoculating the chlorella living body into a culture solution of 0.9-1L for 15-20 days, inoculating the chlorella living body into a culture solution of 4.5-5L for 15-20 days, inoculating the chlorella living body into a culture solution of 17-18L for 20-30 days, and inoculating the chlorella living body into a culture solution of 900-1000L for 20-30 days;
the fresh juice comprises at least one of Chinese medicinal juice, vegetable juice and fruit juice.
Preferably, the herbs, vegetables and fruits are weakly alkaline.
Preferably, the chlorella is chlorella pyrenoidosa.
Chlorella has many excellent functions, such as lowering blood pressure; can help reduce inflammation because it is rich in antioxidants; help to relieve fibromyalgia; improving the abdominal health: the chlorella contains a lot of beneficial fibers, and can help to improve the defecation patency and improve the constipation, and because the chlorella contains the fibers, the chlorella plays another important role in helping to increase the propagation speed of beneficial bacteria in intestinal tracts by 4 times; is helpful for improving memory; is helpful for improving sub-health status; helps to improve symptoms caused by iron deficiency; chlorella provides folic acid, which is also important for cervical health.
If the single chlorella process is used for extracting and selecting the most excellent mother cells under a microscope, the appearance color is yellow green, and no other particles or foreign matters exist when the solution is clarified and has uniform color after shaking up. Under a microscope with a 10-fold microscope: the cells are yellow green, large and round, and the phenomenon of bunching does not exist; under a microscope at 40 times: the solution is clean and free of other microorganisms, no impurities are attached to the cells, and the cell structures, namely cell walls and cell nuclei, are clearly observed. Selecting the optimal single cell meeting the requirements as a mother cell for culturing. The whole process is gradually enlarged and cultured, the illumination and the constant temperature are kept continuously, and water and air in the culture process are filtered and purified to reach the standard. This extends the shelf life to 12 months.
In one embodiment, the preparation method of the chlorella liquid comprises the following steps of extracting a single chlorella living body, culturing the chlorella living body in a test tube for 10-20 days, inoculating the chlorella living body into 100m L culture liquid for 10-20 days, inoculating the chlorella living body into a triangular flask filled with 1L culture liquid for 15-20 days, inoculating the chlorella living body into a triangular flask filled with 5L culture liquid for 15-20 days, inoculating the chlorella living body into a barrel filled with 18L culture liquid for 20-30 days, inoculating the chlorella living body into a barrel filled with 1000L culture liquid for 20-30 days, and performing step-by-step expansion culture under specific conditions to enable the cultured chlorella to be as high as 1000 ten thousand/m L, so that the efficacy of the finally obtained drink is improved.
The small molecule active peptide is a biochemical substance between amino acid and protein, has a molecular weight smaller than that of the protein and larger than that of the amino acid, and is a fragment of the protein. Two or more amino acids are linked by peptide bonds to form an "amino acid chain" or "amino acid string" called a peptide. The peptide is called small molecular peptide or small peptide consisting of 2-15 amino acids.
(1) The small molecular peptide has the characteristics of simple structure, small molecular weight, capability of being quickly absorbed through small intestinal mucosa without being digested again, no energy consumption and 100% absorption. Therefore, the absorption, transformation and utilization of the small molecule active peptide are efficient and complete; (2) the small molecule active peptide can directly enter cells, which is an important embodiment of the biological activity of the small molecule active peptide, and the small molecule peptide can directly enter the cells through a skin barrier, a blood brain barrier, a placenta barrier and a gastrointestinal mucosa barrier; (3) the small molecular peptide has high activity and can play a great role in a very small amount; (4) the small molecular peptide has important physiological functions, relates to the fields of hormone, nerve, cell growth and reproduction of human bodies, can regulate the physiological functions of various systems and cells in the human bodies, and maintains the normal physiological activities of the systems of nerve, digestion, reproduction, growth, motor metabolism, circulation and the like of the human bodies; (5) the small molecular peptide not only can provide nutrient substances required by growth and development of a human body, but also has special biological functions, and can prevent and treat thrombus, hyperlipidemia and hypertension, delay senility, resist fatigue and improve the immunity of the organism.
The beverage prepared by mixing the chlorella and at least one of the small molecular peptide, the traditional Chinese medicine juice, the vegetable juice and the fruit juice has rich nutrition and diversified mouthfeel. The chlorella living body is in an aseptic state, and can be directly filled without sterilization, and the chlorella living body can survive in fresh juice or small molecular peptide liquid all the time, keeps vitality, can well absorb the effective active ingredients of the chlorella after being eaten by a human body, and has a longer quality guarantee period.
In one embodiment, the number of the chlorella is 1000-1200 ten thousand/m L, and 1050 ten thousand/m L, 1100 ten thousand/m L or 1150 ten thousand/m L can be selected.
Preferably, the volume ratio of the chlorella liquid to the fresh juice is (1: 2) - (20: 1).
In one embodiment, the volume ratio of the chlorella solution to the fresh juice is (1: 2) - (20: 1), and optionally 1:2, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1 or 19: 1.
Preferably, the small molecular peptide and water are mixed to prepare a small molecular peptide solution, and the mass ratio of the small molecular peptide to the water is 1 (9-11).
And adding purified water into the small molecular peptide powder to obtain the small molecular peptide solvent.
Preferably, the mass ratio of the small molecule peptide to the water is 1: 10.
Preferably, the volume ratio of the chlorella solution to the small molecule peptide solution is (5-10): 1.
In one embodiment, the volume ratio of the chlorella solution to the small molecule peptide solution is (5-10): 1, and may be 5.5:1, 6:1, 6.5:1, 7:1, 7.5:1, 8:1, 8.5:1, 9:1 or 9.5: 1.
Preferably, the volume ratio of the chlorella liquid to the fresh juice to the small molecular peptide liquid is (9-11): (90-105): 1.
Preferably, the volume ratio of the chlorella solution to the fresh juice to the small molecule peptide solution is 10:100: 1.
preferably, the Chinese medicinal juice comprises at least one of dendrobe juice, ginseng juice and cordyceps sinensis juice.
The cordyceps sinensis has the main effects of tonifying the kidney and the lung, stopping bleeding and reducing phlegm, and is mainly used for treating kidney deficiency, impotence, soreness and pain of waist and knees, chronic cough and asthenic asthma due to deficiency of both lung and kidney, cough due to deficiency of lung yin, phlegm blood and the like. In one embodiment, the volume ratio of the chlorella solution to the cordyceps sinensis juice is 10: 1. The drink obtained by matching the cordyceps sinensis juice and the chlorella in a specific volume ratio can bring the effects of the cordyceps sinensis juice and the chlorella into full play, provide richer nutrition for users and promote the health of human bodies.
Ginseng has the effects of invigorating primordial qi, restoring yang, relieving collapse, and promoting fluid production. The Ginseng radix includes radix Codonopsis, Ginseng radix Rubri, radix Pseudostellariae and radix Panacis Quinquefolii. The different types of ginseng also have a bias in their efficacy, for example: dangshen is sweet and warm in nature, strong in heat and strong in tonifying effect. But the symptoms of dry mouth, dry tongue and excessive internal heat can appear after long-term use; the red ginseng has stronger tonifying effect and is hotter, and is often used under the condition of yang qi collapse in critical emergency; radix pseudostellariae and American ginseng are weak in qi tonifying force but strong in body fluid generation force, so that the two medicines are not very hot after long-term use and have the effect of tonifying both qi and yin. In one embodiment of the present invention, the volume ratio of the chlorella solution to the ginseng juice is 20:1, and the efficacy of ginseng and chlorella is excellent.
Dendrobe is a typical yin-nourishing and yin-tonifying drug, and is sweet, bland, slightly salty and cold in nature, and enters stomach, kidney and lung meridians. Has effects in benefiting stomach, promoting fluid production, nourishing yin and clearing heat, and can be used for treating yin deficiency, fluid deficiency, xerostomia and polydipsia. In addition, for various deficiency fever after long-term illness, such as low fever after chemotherapy, the dendrobium can be used for patients after chemotherapy because of the good effect of nourishing yin and clearing heat. In one embodiment of the invention, the volume ratio of the chlorella solution to the dendrobium juice is 5:1, and the beverage obtained by a specific proportion has richer nutrition, has the excellent effects of chlorella and dendrobium and has better mouthfeel.
Preferably, the vegetable juice comprises at least one of cucumber juice, tomato juice and pumpkin juice.
The beverage obtained by matching different kinds of vegetable juice with the chlorella solution has different tastes and nutrition, and further meets the requirements of people on the tastes and the nutrition.
Preferably, the fruit juice comprises at least one of watermelon juice, pomegranate juice and strawberry juice.
According to the invention, different fresh juice and chlorella juice are matched to obtain the beverage which has different tastes and nutrition, so that the requirements of people on the tastes and the nutrition are met.
Preferably, the culture solution comprises sterile water;
preferably, the temperature is 27.5-28.5 ℃ in the preparation process of the chlorella solution.
In one embodiment, the preparation method of the drink comprises the following steps of mixing chlorella liquid, traditional Chinese medicine juice, vegetable juice, fruit juice and small molecule peptide liquid, wherein the small molecule peptide and water are mixed to prepare the small molecule peptide liquid, the mass ratio of the small molecule peptide to the water is 1 (9-11), the volume ratio of the traditional Chinese medicine juice to the vegetable juice to the fruit juice to the small molecule peptide liquid is (9-11): 90-105): 1, the volume ratio of the mixed liquid of the traditional Chinese medicine juice to the vegetable juice to the small molecule peptide liquid is (5-15): 1, the number of chlorella is 1000-1500 ten thousand/m L, the traditional Chinese medicine juice comprises at least one of dendrobe juice, ginseng juice and cordyceps sinensis juice, the vegetable juice comprises at least one of cucumber juice, tomato juice and pumpkin juice, and the fruit juice comprises at least one of watermelon juice, pomegranate juice and strawberry juice.
The beverage obtained by the specific components and the proportion can ensure that the chlorella has higher survival rate, exerts the efficacy of the chlorella and the efficacy of various other components to the best, has the characteristics of excellent taste and rich nutrition, and further contributes to the health of human bodies and meets the requirements of people.
According to another aspect of the invention, the invention also relates to a beverage prepared by the preparation method of the beverage.
The finished product of the beverage provided by the invention meets the sanitary standard of fruit and vegetable juice beverages. The chlorella pyrenoidosa in the finished product of the beverage keeps growth activity, and in the microscopic examination process, the chlorella pyrenoidosa cells are found to be in a more divided state, so that the chlorella pyrenoidosa grows vigorously. The shelf life of the product can reach 12 months. In addition, the taste and mouthfeel of the finished beverage are uniformly and well-evaluated by the public, and the taste has a slight sweet taste of algae, so the finished beverage is popular with the public.
The present invention is further illustrated below by reference to specific examples and comparative examples.
Example 1
A preparation method of the beverage comprises the following steps:
(a) preparing chlorella pyrenoidosa liquid, namely separating a single chlorella pyrenoidosa living body under a microscope, putting the single chlorella pyrenoidosa into a test tube for culturing for 20 days, culturing for 20 days in a 100m L bottle, culturing for 20 days in a 1L triangular bottle, culturing for 20 days in a 5L triangular bottle, culturing for 30 days in an 18L barrel, and finally culturing for 30 days in a 1000L barrel, wherein culture mediums used for culturing are purified sterile water, culture containers used for culturing are all sterile, air introduced into the culture containers is purified air, constant temperature and illumination are given in the culturing process, the chlorella pyrenoidosa is continuously divided and proliferated, and after culturing according to the conditions, the order of magnitude of the chlorella pyrenoidosa in the chlorella pyrenoidosa liquid obtained in the barrel reaches 1000 ten thousand/m L;
(b) cleaning dendrobe, and juicing to obtain fresh dendrobe juice; and (b) mixing the chlorella solution obtained finally in the step (a) with the fresh dendrobe juice according to the volume ratio of 5:1, and directly filling.
Example 2
A preparation method of the beverage comprises the following steps:
(a) preparing a chlorella solution: the preparation method of the chlorella solution is the same as that of example 1;
(b) washing ginseng, and squeezing to obtain fresh ginseng juice; and (b) mixing the chlorella solution obtained finally in the step (a) with the fresh squeezed ginseng juice according to the volume ratio of 20:1, and then directly filling.
Example 3
A preparation method of the beverage comprises the following steps:
(a) preparing a chlorella solution: the preparation method of the chlorella solution is the same as that of example 1;
(b) cleaning Cordyceps, and squeezing to obtain fresh Cordyceps juice; and (b) mixing the chlorella solution obtained finally in the step (a) with the freshly squeezed cordyceps sinensis juice according to the volume ratio of 10:1, and directly filling.
Example 4
A preparation method of the beverage comprises the following steps:
(a) preparing a chlorella solution: the preparation method of the chlorella solution is the same as that of example 1;
(b) cleaning watermelon and squeezing to obtain fresh watermelon juice; and (b) mixing the chlorella solution obtained finally in the step (a) with the freshly squeezed watermelon juice according to the volume ratio of 1:2, and directly filling.
Example 5
A preparation method of the beverage comprises the following steps:
(a) preparing a chlorella solution: the preparation method of the chlorella solution is the same as that of example 1;
(b) cleaning pomegranate, and squeezing to obtain fresh pomegranate juice; and (b) mixing the chlorella solution obtained finally in the step (a) with the fresh pomegranate juice according to the volume ratio of 1:2, and directly filling.
Example 6
A preparation method of the beverage comprises the following steps:
(a) preparing a chlorella solution: the preparation method of the chlorella solution is the same as that of example 1;
(b) taking small molecular peptide powder, and adding purified water to obtain a small molecular peptide solvent, wherein the mass ratio of the small molecular peptide to the water is 1: 10; and (b) mixing the chlorella solution obtained finally in the step (a) with a small molecular peptide solvent according to the volume ratio of 5:1, and then directly filling.
Example 7
A preparation method of the beverage comprises the following steps:
(a) preparing chlorella pyrenoidosa liquid, namely separating a single chlorella pyrenoidosa living body under a microscope, culturing the single chlorella pyrenoidosa in a test tube for 10 days, culturing the single chlorella pyrenoidosa in a 100m L bottle for 10 days, culturing the single chlorella pyrenoidosa in a 1L triangular bottle for 15 days, culturing the single chlorella pyrenoidosa in a 5L triangular bottle for 20 days, culturing the single chlorella pyrenoidosa in a 18L bucket for 20 days, and finally culturing the single chlorella pyrenoidosa in a 1000L big bucket for 20 days, wherein culture media used for culturing are purified sterile water, culture containers used for culturing are all sterile, air introduced into the culture containers is purified air, constant temperature and illumination are given in the culture process, the chlorella pyrenoidosa is continuously divided and proliferated, and after culturing according to the conditions, the order of magnitude of the chlorella pyrenoidosa in;
(b) cleaning cucumbers and tomatoes, juicing, mixing the chlorella liquid obtained in the step (a) with the cucumber and tomato mixed juice according to the volume ratio of 8:1, and directly filling, wherein the volume ratio of the cucumber juice to the tomato juice is 1: 1.
Example 8
A preparation method of the beverage comprises the following steps:
(a) preparing chlorella pyrenoidosa liquid, namely separating a single chlorella pyrenoidosa living body under a microscope, putting the single chlorella pyrenoidosa into a test tube for culturing for 15 days, culturing for 15 days in a 100m L bottle, culturing for 15 days in a 1L triangular bottle, culturing for 18 days in a 5L triangular bottle, culturing for 25 days in an 18L barrel, and finally culturing for 25 days in a 1000L barrel, wherein culture mediums used for culturing are purified sterile water, culture containers used for culturing are all sterile, air introduced into the culture containers is purified air, constant temperature and illumination are given in the culturing process, the chlorella pyrenoidosa is continuously divided and proliferated, and after culturing according to the conditions, the order of magnitude of the chlorella pyrenoidosa in the chlorella pyrenoidosa liquid obtained in the barrel reaches 1000 ten thousand/m L;
(b) cleaning Cordyceps and fructus Punicae Granati, and squeezing to obtain juice; taking small molecular peptide powder, adding purified water to obtain a small molecular peptide solvent, wherein the mass ratio of the small molecular peptide to the water is 1:10, and mixing the small molecular peptide solvent with the squeezed juice; the volume ratio of the cordyceps sinensis juice to the pomegranate juice to the small molecular peptide powder solvent is 10:100: 1; and (b) mixing the chlorella solution obtained finally in the step (a) with the mixed solution of the cordyceps sinensis, the pomegranate and the small molecular peptide according to the volume ratio of 15:1, and directly filling.
Example 9
A preparation method of the beverage comprises the following steps:
(a) preparing a chlorella solution: the preparation method of the chlorella solution is the same as that of example 1;
(b) cleaning Ginseng radix, herba Dendrobii, Cordyceps, fructus Punicae Granati, and fructus Cucurbitae Moschatae, and squeezing to obtain juice; taking small molecular peptide powder, adding purified water to obtain a small molecular peptide solvent, wherein the mass ratio of the small molecular peptide to the water is 1:10, and mixing the small molecular peptide solvent with the squeezed juice; the volume ratio of the ginseng, the dendrobium, the cordyceps sinensis, the pomegranate, the pumpkin and the small molecular peptide powder solvent is 2: 3: 5: 90: 10: 1; and (b) mixing the chlorella solution obtained finally in the step (a) with the mixed solution of the cordyceps sinensis, the pomegranate and the small molecular peptide according to the volume ratio of 10:1, and directly filling.
Comparative example 1
A beverage is prepared by culturing Chlorella in test tube for 18 days, culturing in 100m L triangular flask for 15 days, and culturing in 18L vat for 15 days, with the same operation steps as in example 1.
Test examples
1. The drinks prepared in the examples 1 to 9 are respectively stored at room temperature for 10 days, 1 month, 2 months, 3 months, 6 months and 12 months, and then the liquids in the drinks are taken out after shaking up respectively and are subjected to progressive detection according to (fruit and vegetable juice beverage sanitation standard), and the specific detection results are shown in table 1:
TABLE 1 beverage test results
As can be seen from Table 1, the beverage provided by the invention meets the hygienic standards of fruit and vegetable juice beverages.
2. The drinks prepared in examples 1 to 9 were stored at room temperature for 10 days, 1 month, 2 months, 3 months, 6 months and 12 months, respectively, and after shaking up, the liquid in the drinks was taken out for microscopic examination, and the survival rate of chlorella was calculated, as shown in table 2.
TABLE 2 Chlorella activity test results in the beverage
| Group of | 10 days | 1 month | 2 months old | 3 months old | 6 months old | 12 months old |
| Example 1 | 100％ | 100％ | 99％ | 99％ | 98％ | 97％ |
| Example 2 | 100％ | 100％ | 100％ | 100％ | 99％ | 98％ |
| Example 3 | 100％ | 100％ | 100％ | 100％ | 99％ | 98％ |
| Example 4 | 100％ | 100％ | 99％ | 99％ | 98％ | 97％ |
| Example 5 | 100％ | 100％ | 100％ | 100％ | 99％ | 98％ |
| Example 6 | 100％ | 100％ | 99％ | 99％ | 97％ | 96％ |
| Example 7 | 100％ | 100％ | 100％ | 99％ | 98％ | 98％ |
| Example 8 | 100％ | 100％ | 100％ | 100％ | 99％ | 99％ |
| Example 9 | 100％ | 100％ | 100％ | 100％ | 100％ | 99％ |
| Comparative example 1 | 100％ | 99％ | 95％ | 93％ | 88％ | 86％ |
As can be seen from the table 2, the chlorella pyrenoidosa in the finished beverage product provided by the invention keeps the growth activity, the survival rate in one month is still 100%, and in the microscopic examination process, more chlorella pyrenoidosa cells are found to be in a division state, which indicates that the chlorella pyrenoidosa grows vigorously.
The chlorella in the invention is subjected to stepwise amplification culture, the quantity is as high as 1000 ten thousand/m L, and the beverage obtained by mixing the chlorella with at least one of Chinese medicine juice, vegetable juice, fruit juice and small molecular peptide is richer in nutrition and longer in shelf life.
3. Results of the antioxidant Property test
(1) DPPH radical clearance:
the drinks obtained in the examples and comparative examples were tested for DPPH radical clearance, and the results are shown in Table 3.
The method for eliminating DPPH free radical comprises the following steps:
sequentially adding 3.5m L, 0.0179 mmol/L of DPPH solution and 6.4m L of the beverage into a 10m L colorimetric tube, adding absolute ethyl alcohol to the scale, uniformly mixing, immediately measuring absorbance at the wavelength of 517nm by using a 1cm cuvette, wherein the absorbance is Ai, storing at room temperature in a dark place for 30min, measuring the absorbance which is Aj, and taking the absorbance which is Ac of an ethanol solution only added with DPPH in a contrast experiment;
the DPPH radical clearance (K) is calculated as K (%) - [1- (Ai-Aj)/Ac ] × 100%.
TABLE 3 DPPH radical scavenging Rate
| Examples and comparative examples | DPPH radical scavenging ratio (%) |
| Example 1 | 86.1 |
| Example 2 | 87.7 |
| Example 3 | 88.2 |
| Example 4 | 86.3 |
| Example 5 | 86.8 |
| Example 6 | 85.3 |
| Example 7 | 86.3 |
| Example 8 | 90.5 |
| Example 9 | 91.7 |
| Comparative example 1 | 79.5 |
(2) Scavenging ratio of superoxide anion radical (%)
The drinks obtained in the examples and the comparative examples are subjected to the detection of the removal rate of superoxide anion radicals, and the results are shown in table 4;
the method for detecting the scavenging rate of the superoxide anion free radical comprises the following steps:
taking 0.05mo L/L Tris-HCl buffer solution 5m L, placing the mixture in a water bath at 25 ℃ for preheating for 20min, respectively adding a 4m L sample (the drink of the invention) and 0.4m L and 25 mmol/L pyrogallol solution, uniformly mixing, reacting in the water bath at 25 ℃ for 5min, adding 8 mol/L HCl 1m L for terminating the reaction, taking the Tris-HCl buffer solution as reference, measuring absorbance at 320nm, calculating the clearance rate, replacing a sample with a 4m L sample solvent in a blank control group, and performing three repeated experiments for each treatment.
Superoxide anion radical clearance (%) (a1-a2)/a1 × 100, where a1 is the average absorbance of the blank and a2 is the average absorbance of the sample.
TABLE 4 removal of superoxide anion radicals
| Examples and comparative examples | Scavenging ratio of superoxide anion radical (%) |
| Example 1 | 83.7 |
| Practice ofExample 2 | 86.1 |
| Example 3 | 86.9 |
| Example 4 | 84.7 |
| Example 5 | 85.3 |
| Example 6 | 83.2 |
| Example 7 | 83.9 |
| Example 8 | 88.7 |
| Example 9 | 89.1 |
| Comparative example 1 | 74.1 |
As can be seen from tables 3 and 4, the beverage obtained by the specific method of the present invention has excellent antioxidant capacity, the DPPH radical scavenging rate is more than 85%, and the superoxide anion radical scavenging rate is more than 83%.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The preparation method of the beverage is characterized by comprising the following steps: mixing at least one of the fresh juice and the small molecular peptide with the chlorella solution;
in the chlorella solution, the number of chlorella is 1000-1500 ten thousand/m L;
culturing a single chlorella living body in a test tube for 10-20 days, sequentially inoculating the chlorella living body into a culture solution of 90-100 m L for 10-20 days, inoculating the chlorella living body into a culture solution of 0.9-1L for 15-20 days, inoculating the chlorella living body into a culture solution of 4.5-5L for 15-20 days, inoculating the chlorella living body into a culture solution of 17-18L for 20-30 days, and inoculating the chlorella living body into a culture solution of 900-1000L for 20-30 days;
the fresh juice comprises at least one of Chinese medicinal juice, vegetable juice and fruit juice.
2. The method for preparing the beverage according to claim 1, wherein the volume ratio of the chlorella solution to the fresh juice is (1: 2) - (20: 1).
3. The preparation method of the beverage according to claim 1, wherein the small molecule peptide and water are mixed to prepare a small molecule peptide liquid, and the mass ratio of the small molecule peptide to the water is 1 (9-11).
4. The beverage preparation method according to claim 3, wherein the volume ratio of the chlorella solution to the small molecule peptide solution is (5-10): 1.
5. The method for preparing the beverage according to claim 3, wherein the volume ratio of the chlorella liquid to the fresh juice to the small molecular peptide liquid is (9-11): (90-105): 1.
6. The method for preparing the beverage according to claim 1, wherein the Chinese medicine juice comprises at least one of dendrobe juice, ginseng juice and cordyceps sinensis juice.
7. The method of claim 1, wherein the vegetable juice comprises at least one of cucumber juice, tomato juice, and pumpkin juice.
8. The method of claim 1, wherein the juice comprises at least one of watermelon juice, pomegranate juice, and strawberry juice.
9. The method for preparing a beverage according to claim 1, wherein the culture solution comprises sterile water;
preferably, the temperature is 27.5-28.5 ℃ in the preparation process of the chlorella solution.
10. The beverage prepared by the method for preparing the beverage according to any one of claims 1 to 9.
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