CN111513225A - Preparation method of medicinal and edible ginseng and astragalus solid beverage - Google Patents
Preparation method of medicinal and edible ginseng and astragalus solid beverage Download PDFInfo
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- CN111513225A CN111513225A CN202010262439.7A CN202010262439A CN111513225A CN 111513225 A CN111513225 A CN 111513225A CN 202010262439 A CN202010262439 A CN 202010262439A CN 111513225 A CN111513225 A CN 111513225A
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- citric acid
- solid beverage
- granulated sugar
- white granulated
- cyclodextrin
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- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Botany (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a medicine-food homologous ginseng-astragalus solid beverage, which takes codonopsis pilosula, astragalus, liquorice and cinnamon as main raw materials, is supplemented with food additives, and is decocted, filtered, concentrated, dried and crushed to obtain traditional Chinese medicine base powder, and the best process formula is determined to be 51 percent of white granulated sugar, 10 percent of beta-cyclodextrin, 6 percent of blueberry powder and 0.6 percent of citric acid by using a single-factor experiment and a response curve surface method and the sensory score is 79.39 by using sensory score as an evaluation index; taking the precipitation rate as an evaluation index, and obtaining the optimal addition amounts of the thickening agent by adopting an orthogonal test, wherein the optimal addition amounts are CMC-Na0.4%, sodium alginate 0.05% and xanthan gum 0.08%; the properties of the beverage are evaluated by measuring the parameters of the total polysaccharide content, soluble solids, PH, moisture content, dispersibility and the like of the beverage; the solid beverage prepared by the process has good stability, mellow taste, good flavor and moderate sweet and sour taste, and has the function of enhancing immunity.
Description
Technical Field
The invention relates to the technical field of solid beverages, in particular to a preparation method of a ginseng-astragalus solid beverage with homology of medicine and food.
Background
The main components of radix Codonopsis comprise polysaccharide, lactone, triterpene, alkaloid, sterol, radix Codonopsis glycoside, etc., wherein polysaccharide compound, luteolin, apigenin, capsaicin, methyl palmitate, etc. have immunity enhancing activity; the astragalus is rich in components such as flavonoid, saponin, polysaccharide, alkaloid, glucuronic acid, various trace elements and the like, has obvious effect on the cardiovascular system, the immune system and the like of an organism, and the medicinal value of the astragalus is gradually widely accepted by academia; the main components of the liquorice comprise triterpenoids, flavonoids, polysaccharides and the like, and the liquorice has the effects of tonifying spleen and qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and relieving pain and the like; cinnamon contains volatile oil, polysaccharide, polyphenol, aldehydes, flavonoids, trace elements and the like.
Research shows that cinnamon can obviously reduce the liver index of a diabetic rat and has a certain protective effect on diabetic liver injury; cinnamic aldehyde and polyphenols can inhibit the synthesis of inflammatory mediator nitric oxide (N0), thereby playing a pharmacological role in relieving fever and resisting inflammation.
However, the solid beverage in the prior art lacks of utilization and processing technology of radix codonopsitis, radix astragali, liquorice and cinnamon.
Disclosure of Invention
The invention aims to provide a preparation method of a ginseng and astragalus solid beverage with homology of medicine and food.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the ginseng-astragalus solid beverage with homology of medicine and food comprises the following steps:
s1: the preparation method of the traditional Chinese medicine base powder comprises the following specific steps:
1) pulverizing radix Codonopsis, radix astragali, Glycyrrhrizae radix, and cortex Cinnamomi, respectively weighing 6g, and mixing well;
2) decocting the mixed powder with appropriate amount of distilled water;
3) filtering the decocted mixture, and then carrying out centrifugal treatment;
4) concentrating the centrifuged supernatant into an extract;
5) drying the paste, and pulverizing to obtain Chinese medicinal material base powder;
s2: adding white sugar, beta-cyclodextrin, blueberry powder and citric acid, blending, adding stabilizer, and sterilizing at 85 deg.C for 15 min;
s3: the single factor test comprises the following specific steps:
white granulated sugar, beta-cyclodextrin, blueberry powder and citric acid with different mass fractions are selected as alternative auxiliary materials of the solid beverage, sensory score is taken as an evaluation index, and the influence of each auxiliary material on the taste of the solid beverage is determined through a single factor test;
s4: the response surface test comprises the following specific steps:
on the basis of a single-factor test, sensory score is used as an evaluation index, the addition amount of each auxiliary material is optimized by using a response surface method, and the optimal mixture ratio of the auxiliary material is determined to be 51% of white granulated sugar, 10% of beta-cyclodextrin, 6% of blueberry powder and 0.6% of citric acid;
s5: selecting a thickening agent, and specifically comprising the following steps:
weighing 10g of sample, adding water to dissolve the sample, selecting CMC-Na, sodium alginate and xanthan gum as thickeners, taking the precipitation rate as an evaluation index, and adopting an orthogonal test to research the influence of different addition amounts of the thickeners on the stability of the solid beverage, so as to determine the optimal mixture ratio of the thickeners as 0.4 percent of CMC-Na, 0.05 percent of sodium alginate and 0.08 percent of xanthan gum;
s6: the method for measuring the physical and chemical properties of the solid beverage comprises the following specific steps:
1) precisely weighing glucose standard, preparing 7 glucose standard dilutions with different concentrations (1, 2, 3, 4, 5, 6, 7 μ g/mL), using distilled water as blank control, measuring absorbance at 490nm, and using absorbance-concentration regression curve to obtain A ═ 11.667c +0.002(R is R ═ 11.667c + 0.002)2＝0.9939)；
2) The wettability, clarity, fluidity and dispersibility of the solid beverage were measured by measuring the time required for the solid beverage to completely settle, the light transmittance, angle of repose and bulk density of the supernatant at the optimum wavelength, and the time required for the solid beverage to completely disperse in distilled water from the start of stirring;
s7: detecting the total number of bacterial colonies, coliform bacteria, mould and pathogenic bacteria in the solid beverage.
Preferably, the specific steps of step S3 are as follows:
1) selecting 30%, 40%, 50%, 60% and 70% of white granulated sugar by mass, respectively adding 6%, 10% and 0.6% of blueberry powder, beta-cyclodextrin and citric acid by mass, adding 10 times of water for brewing, and determining the optimal addition of the white granulated sugar by taking sensory evaluation as an index;
2) selecting blueberry powder with the mass fractions of 4%, 5%, 6%, 7% and 8%, adding 50%, 10% and 0.6% of white granulated sugar, dextrin and citric acid respectively, adding 10 times of water for brewing, and determining the optimal addition amount of the blueberry powder by taking sensory score as an index;
3) selecting 6%, 8%, 10%, 12% and 14% of beta-cyclodextrin by mass, adding 50%, 6% and 0.6% of white granulated sugar and blueberry powder of citric acid respectively, adding 10 times of water for brewing, and determining the optimal addition of the beta-cyclodextrin by using sensory evaluation as an index;
4) selecting 0.4% citric acid, 0.5% citric acid, 0.6% citric acid, 0.7% citric acid, 0.8% citric acid, white granulated sugar, dextrin and blueberry powder with the addition of 50% citric acid, 10% citric acid and 6% citric acid, adding 10 times of water for brewing, and determining the optimal addition of citric acid by taking sensory evaluation as an index.
Preferably, the regression equation of the sensory score in the step S4 for the addition amounts of the independent variables of white granulated sugar (a), blueberry powder (B), citric acid (C) and β -cyclodextrin (D) is as follows:
Y＝79.04+0.69A+0.60B-0.32C+0.083D+1.000E-002AB+0.13AC+0.16AD+0.50BC+0.30BD-0. 96CD-2.62A2-2.10B2-2.11C2-2.45D2。
compared with the prior art, the invention has the beneficial effects that: the invention takes radix codonopsitis, radix astragali, liquorice and cinnamon as main raw materials, is supplemented with food additives to develop a solid beverage, researches the physicochemical properties of the solid beverage, obtains traditional Chinese medicine base powder by decocting, filtering, concentrating, drying and crushing, takes sensory evaluation as evaluation index, and utilizes a single-factor experiment and a response curve surface method to determine the optimal process formula; taking the precipitation rate as an evaluation index, and adopting an orthogonal test to discuss the optimal addition amount of the thickening agent; the properties of the beverage were evaluated by measuring the total polysaccharide content, soluble solids, PH, moisture content, dispersibility, etc. of the beverage.
The optimal process of the product is as follows: 51% of white granulated sugar, 10% of beta-cyclodextrin, 6% of blueberry powder and 0.6% of citric acid, wherein the sensory score is 79.39 points, and the optimal formula of the thickener is as follows: CMC-Na 0.4%, sodium alginate 0.05%, xanthan gum 0.08%.
The solid beverage prepared by the process has good stability, mellow mouthfeel, excellent flavor and moderate sour-sweet taste, the total polysaccharide content is 43 percent, the water content is 4.7 percent, the GB/T29602-2013 solid beverage standard is met, and the research on the efficacy of the solid beverage through an animal model shows that the solid beverage has the function of enhancing the immunity.
Drawings
FIG. 1 is a graph showing the effect of the amount of white granulated sugar added on sensory quality according to the present invention;
FIG. 2 is a graph showing the effect of the addition amount of blueberry powder on sensory quality;
FIG. 3 is a graph showing the effect of beta-cyclodextrin addition on sensory quality according to the present invention;
FIG. 4 is a graph showing the effect of citric acid addition on sensory quality according to the present invention;
FIG. 5 is a graph of the horizontal interaction surface of the factors of the present invention;
FIG. 6 is a glucose standard curve according to the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The preparation method of the ginseng-astragalus solid beverage with homology of medicine and food comprises the following steps:
s1: the preparation method of the traditional Chinese medicine base powder comprises the following specific steps:
1) pulverizing radix Codonopsis, radix astragali, Glycyrrhrizae radix, and cortex Cinnamomi, respectively weighing 6g, and mixing well;
2) decocting the mixed powder with appropriate amount of distilled water;
3) filtering the decocted mixture, and then carrying out centrifugal treatment;
4) concentrating the centrifuged supernatant into an extract;
5) drying the paste, and pulverizing to obtain Chinese medicinal material base powder;
s2: adding white sugar, beta-cyclodextrin, blueberry powder and citric acid, blending, adding stabilizer, and sterilizing at 85 deg.C for 15 min;
s3: the single factor test comprises the following specific steps:
white granulated sugar, beta-cyclodextrin, blueberry powder and citric acid with different mass fractions are selected as alternative auxiliary materials of the solid beverage, sensory score is taken as an evaluation index, and the influence of each auxiliary material on the taste of the solid beverage is determined through a single factor test;
the method comprises the following specific steps:
1) selecting 30 percent, 40 percent, 50 percent, 60 percent and 70 percent of white granulated sugar by mass, respectively adding 6 percent, 10 percent and 0.6 percent of blueberry powder, beta-cyclodextrin and citric acid, adding 10 times of water for brewing, and determining the optimal addition of the white granulated sugar by taking sensory evaluation as an index.
As can be seen from figure 1, as the addition amount of the white granulated sugar increases, the sensory score shows a trend of rising first and then falling, when the addition amount reaches 50%, the sensory score is 79.1 minutes at the highest value, and after the addition amount is more than 50%, the beverage is too sweet, so that the overall taste is reduced, and the score is reduced, therefore, the addition amount of the white granulated sugar is preferably selected to be 50%.
2) The blueberry powder is selected to be mixed with 50%, 10% and 0.6% of white granulated sugar, dextrin and citric acid respectively by mass percent of 4%, 5%, 6%, 7% and 8%, and 10 times of water, and the most appropriate adding amount of the blueberry powder is determined by taking sensory score as an index.
As can be seen from figure 2, the sensory score of the solid beverage firstly increases and then decreases along with the increase of the amount of the blueberry powder, the highest value of 76.60 minutes is reached when the addition amount of the blueberry powder is 6%, the beverage with the addition amount of more than 6% has strong blueberry flavor, the sensory score is reduced, and a proper amount of blueberry powder is taken as a flavoring agent to improve the palatability of the solid beverage, so that the addition amount of the blueberry powder is preferably 6%.
3) Selecting 6%, 8%, 10%, 12% and 14% of beta-cyclodextrin by mass, adding 50%, 6% and 0.6% of white granulated sugar and blueberry powder of citric acid respectively, adding 10 times of water for brewing, and determining the optimal addition of the beta-cyclodextrin by using sensory evaluation as an index.
As can be seen from FIG. 3, the sensory score of the solid beverage first increases and then decreases with the increase of the paste amount, when the addition amount of the dextrin is 10%, the highest score is 76.63 points, and then the sensory score is greatly reduced, because the solid beverage is viscous and generates precipitates, even has a sandy mouthfeel due to excessive addition amount of the beta-cyclodextrin serving as a stabilizer, and the addition amount of the solid beta-cyclodextrin is preferably 10%.
4) Selecting 0.4% citric acid, 0.5% citric acid, 0.6% citric acid, 0.7% citric acid, 0.8% citric acid, white granulated sugar, dextrin and blueberry powder with the addition of 50% citric acid, 10% citric acid and 6% citric acid, adding 10 times of water for brewing, and determining the optimal addition of citric acid by taking sensory evaluation as an index.
As can be seen from fig. 4, the sensory score of the solid beverage gradually increased and then decreased with the increase of the amount of citric acid, and reached a maximum of 78.17 points when the amount of citric acid was 0.6%, and then the score was decreased, because the acidity of the sour agent was too high, which resulted in stimulation of taste and influence on the flavor of the beverage, and the amount of solid citric acid was preferably 0.6%.
S4: the response surface test comprises the following specific steps:
according to the single-factor test result and the center combination design principle of Box-Benhnken, the addition amounts of white granulated sugar, blueberry powder, beta-cyclodextrin and citric acid are selected as investigation factors, a 4-factor 3 horizontal response surface test is carried out by taking sensory evaluation as an index, and the test result is as follows.
Forming 20 evaluation groups, and comprehensively evaluating according to the aspects of taste, color, smell, mixing property and the like.
TABLE 1 composite solid beverage adjuvants response surface test factors and levels
TABLE 2 analysis table of optimization level of response surface
Performing secondary multiple regression fitting on the table 4 test result by adopting Design-Expert 8.0.6 software to obtain a regression equation between the white granulated sugar (A), the blueberry powder (B), the citric acid (C) and the beta-cyclodextrin (D) by taking the sensory score of the product as a response value:
Y＝79.04+0.69A+0.60B-0.32C+0.083D+1.000E-002AB+0.13AC+0.16AD+0.50BC+0.30BD-0.96CD -2.62A2-2.10B2-2.11C2-2.45D2。
note: p < 0.01, with very significant differences; p < 0.05, significant difference
TABLE 3 regression model analysis of variance
As can be seen from table 3, the regression model is highly significant (P < 0.0001), the mismatching term is not significant (P-0.8270 > 0.05), and the decision coefficient R2 is 0.9796, which indicates that the model has good fitting degree and small experimental error, and can be analyzed and predicted by using the model. According to the F value, the main and secondary sequences of the influence of all factors on the sensory score of the product are as follows: a is more than B and more than C and more than D, namely white granulated sugar is more than blueberry powder, citric acid is more than beta-cyclodextrin.
The P of the interaction term CD is less than 0.01, the P of BC is less than 0.05, and the P of AB, AC, AD and BD is more than 0.05, so that the interaction of B (blueberry powder) and C (citric acid) is remarkable, the interaction of C (citric acid) and D (beta-cyclodextrin) is extremely remarkable, and the interaction of other factors is not remarkable.
Correction factor Radj 20.9203, the demonstration model can predict a response value of 92.03%.
The response surface graph can visually reflect the overall trend of the influence of each factor on the sensory score of the solid beverage, and the influence degree of the response value, namely the sensory score, of the response value and the sensory score can be determined by observing the inclination of the surface through the graph in fig. 5 (a-f), wherein the higher the inclination is, namely the steeper the gradient is, the more remarkable the interaction between the response value and the sensory score is.
In addition, the color of the curved surface graph can be preliminarily judged, and the color of the curved surface graph also tends to deepen along with the sharp increase of the change trend. As can be seen from fig. 5, the slopes of the curved surface graphs of the blueberry powder and the citric acid are larger than those of the curved surface graphs of other factor interaction, the sensory score is highest when the white granulated sugar is added in an amount of 51% and the citric acid is added in an amount of 0.6%, and then the sensory score is reduced by influencing the flavor of the solid beverage with the increase of the addition amount. Therefore, the interaction between the blueberry powder and the citric acid can be obvious; at the same time, the interaction between the citric acid and the beta-cyclodextrin addition was very significant, and the remaining interactions were not significant, as was the result obtained in table 2.
The optimal blending process for predicting the solid beverage by utilizing the regression model comprises the following steps: the adding amount of white granulated sugar is 51.31%, the adding amount of blueberry powder is 6.14%, the adding amount of citric acid is 0.59%, and the adding amount of beta-cyclodextrin is 10.09%. Considering the actual operation, the optimal process is adjusted as follows: the additive amount of white granulated sugar is 51%, the additive amount of blueberry powder is 6%, the additive amount of citric acid is 0.6%, the additive amount of dextrin is 10%, and the sensory score predicted value of the obtained product is 79.42 points.
The solid beverage is prepared by adopting the optimal blending process, and 3 times of parallel tests are carried out, the average value of the final sensory score is 79.39 points, which is close to the predicted value of the model, and the RSD percent is 0.06 percent, which shows that the optimal blending process can be more reliable and has high reference value.
S5: selecting a thickening agent, and specifically comprising the following steps:
weighing 10g of sample, adding water to dissolve the sample, selecting CMC-Na, sodium alginate and xanthan gum as thickening agents, taking the precipitation rate as an evaluation index, and adopting an orthogonal test to research the influence of different addition amounts of the thickening agents on the stability of the solid beverage so as to determine the optimal proportion of the thickening agents.
Wherein the precipitation rate is (precipitation mass/10 mL solid beverage mass) × 100%.
TABLE 4 composite solid beverage thickener Quadrature test factors and levels
Table 5 thickener addition amount orthogonal test table
TABLE 6 thickener Quadrature test analysis of variance
As can be seen from Table 6, the influence of the factors on the precipitation rate is in the order of magnitude: a is more than B and more than C, namely CMC-Na is more than sodium alginate and xanthan gum. Wherein, the CMC-Na and the sodium alginate have obvious influence difference (P is less than 0.05) on the stability of the solid beverage, and the xanthan gum has no obvious influence on the stability of the product. The optimal addition process of the thickening agent can be seen as A from the orthogonal test result table3B2C3Namely 0.4 percent of CMC-Na, 0.05 percent of sodium alginate and 0.08 percent of xanthan gum.
S6: the method for measuring the physical and chemical properties of the solid beverage comprises the following specific steps:
1) precisely weighing glucose standard, preparing 7 glucose standard dilutions with different concentrations (1, 2, 3, 4, 5, 6, 7 μ g/mL), using distilled water as blank control, measuring absorbance at 490nm, and using absorbance-concentration regression curve to obtain a regression equation, wherein as can be seen from fig. 6, the unitary linear regression equation of glucose concentration (c) and absorbance (a) is: a-11.667 c +0.002 (R2-0.9939);
2) the wettability, clarity, fluidity and dispersibility of the solid beverage were measured by measuring the time required for the solid beverage to completely settle, the light transmittance, angle of repose and bulk density of the supernatant at the optimum wavelength, and the time required for the solid beverage to completely disperse in distilled water from the start of stirring;
TABLE 7 measurement results of main physical and chemical indicators
TABLE 8 measurement results of other physical and chemical indexes
S7: detecting the total number of bacterial colonies, coliform bacteria, mould and pathogenic bacteria in the solid beverage.
The test shows that the total number of bacterial colonies in the solid beverage is less than or equal to 1000CFU/g, the coliform group is less than or equal to 40CFU/g, the mould pathogenic bacteria are not detected, and the microorganism index meets the national standard.
Animal experiments:
the weight of 60 Kunming mice is 22-24 g, the male and female mice are divided into 5 groups according to the animal body weight, and each group of animals comprises 12 animals and each male and female mouse is divided into half. Set 5 groups: the blank control group was cyclophosphamide deficient (abbreviated as NS); the positive control group is protein powder (abbreviated as CY + AP); high dose group (CY + H); middle dose group (CY + M); low dose group (CY + L).
Mouse immune organ quality determination: body mass was weighed and mice sacrificed at day 20 post-dose, thymus and spleen were removed quickly after sacrifice, blood was aspirated, fat and mesentery were trimmed off, wet mass was weighed with an electronic balance, and thymus and spleen indices were calculated from body weight.
Thymus index is thymus mass (mg)/body mass (g); spleen index is spleen mass (mg)/body mass (g).
Note: a represents P < 0.05 compared with the blank control group, b represents P < 0.01 compared with the blank control group
TABLE 9 spleen, thymus organ indices (n 12, x. + -. s)
As can be seen from Table 9, the positive control group showed a significant difference from the blank control group, and the spleen index and the thymus index were significantly increased. Compared with a blank control group, the solid beverage has obvious difference between high and medium doses, and obviously increased spleen index and thymus index, which shows that the solid beverage has good recovery effect on organ index of mice with low immunity, so the solid beverage has obvious influence on immune organs; the thymus index and spleen index of the high-dose solid beverage are higher than those of the positive control group, which shows that the ginseng and astragalus solid beverage has good immunity enhancing function.
Through the experimental study, on the basis of the traditional Chinese medicine base powder, the optimal formula parameters of the product are as follows: 51% of white granulated sugar, 10% of beta-cyclic dextrin, 6% of blueberry powder, 0.6% of citric acid and the optimal formula of the thickener is as follows: 0.4 percent of CMC-Na, 0.05 percent of sodium alginate and 0.08 percent of xanthan gum, and has light brown color, mellow taste and moderate sweet and sour taste. The water content of the solid beverage is 4.7 percent, and the solid beverage meets the requirement that the water content in GB/T29602-2013 solid beverage is not higher than 7.0 percent. The dispersion time in water is 16.55s, which shows that the product has better instant solubility and the microbiological indexes all meet the national standard. The total polysaccharide content of the product reaches 43%, the polysaccharide content in radix Codonopsis water decoction reaches 22.31%, and the polysaccharide has immunity promoting effect, and animal model studies on its effects show that the solid beverage has immunity enhancing effect.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and equivalent substitutions or changes according to the technical solution and the inventive concept of the present invention should be covered by the scope of the present invention.
Claims (3)
1. The preparation method of the ginseng-astragalus solid beverage with homology of medicine and food is characterized in that: the method comprises the following steps:
s1: the preparation method of the traditional Chinese medicine base powder comprises the following specific steps:
1) pulverizing radix Codonopsis, radix astragali, Glycyrrhrizae radix, and cortex Cinnamomi, respectively weighing 6g, and mixing well;
2) decocting the mixed powder with appropriate amount of distilled water;
3) filtering the decocted mixture, and then carrying out centrifugal treatment;
4) concentrating the centrifuged supernatant into an extract;
5) drying the paste, and pulverizing to obtain Chinese medicinal material base powder;
s2: adding white sugar, beta-cyclodextrin, blueberry powder and citric acid, blending, adding stabilizer, and sterilizing at 85 deg.C for 15 min;
s3: the single factor test comprises the following specific steps:
white granulated sugar, beta-cyclodextrin, blueberry powder and citric acid with different mass fractions are selected as alternative auxiliary materials of the solid beverage, sensory score is taken as an evaluation index, and the influence of each auxiliary material on the taste of the solid beverage is determined through a single factor test;
s4: the response surface test comprises the following specific steps:
on the basis of a single-factor test, sensory score is used as an evaluation index, the addition amount of each auxiliary material is optimized by using a response surface method, and the optimal mixture ratio of the auxiliary material is determined to be 51% of white granulated sugar, 10% of beta-cyclodextrin, 6% of blueberry powder and 0.6% of citric acid;
s5: selecting a thickening agent, and specifically comprising the following steps:
weighing 10g of sample, adding water to dissolve the sample, selecting CMC-Na, sodium alginate and xanthan gum as thickeners, using the precipitation rate as an evaluation index, and adopting an orthogonal test to research the influence of different addition amounts of the thickeners on the stability of the solid beverage, so as to determine the optimal mixture ratio of the thickeners as 0.4% of CMC-Na, 0.05% of sodium alginate and 0.08% of xanthan gum;
s6: the method for measuring the physical and chemical properties of the solid beverage comprises the following specific steps:
1) accurately weighing glucose standard substance, preparing 7 glucose standard substance dilutions with different concentrations (1, 2, 3, 4, 5, 6, 7 μ g/mL), using distilled water as blank control, measuring absorbance at 490nm, and using absorbance-concentration regression curve to obtain regression equation A ═ 11.667c +0.002 (R) (-)2＝0.9939)；
2) The wettability, clarity, fluidity and dispersibility of the solid beverage were measured by measuring the time required for the solid beverage to completely settle, the light transmittance at the optimum wavelength, the angle of repose and the bulk density of the supernatant, and the time required for the solid beverage to completely disperse in distilled water from the start of stirring;
s7: detecting the total number of bacterial colonies, coliform bacteria, mould and pathogenic bacteria in the solid beverage.
2. The preparation method of the ginseng and astragalus solid beverage as medicine and food homology according to claim 1, which is characterized by comprising the following steps: the specific steps of step S3 are as follows:
1) selecting 30%, 40%, 50%, 60% and 70% of white granulated sugar by mass, respectively adding 6%, 10% and 0.6% of blueberry powder, beta-cyclodextrin and citric acid by mass, adding 10 times of water for brewing, and determining the optimal addition of the white granulated sugar by taking sensory evaluation as an index;
2) selecting blueberry powder with the mass fractions of 4%, 5%, 6%, 7% and 8%, adding 50%, 10% and 0.6% of white granulated sugar, dextrin and citric acid respectively, adding 10 times of water for brewing, and determining the optimal addition of the blueberry powder by taking sensory score as an index;
3) selecting 6%, 8%, 10%, 12% and 14% of beta-cyclodextrin by mass, adding 50%, 6% and 0.6% of white granulated sugar and blueberry powder of citric acid respectively, adding 10 times of water for brewing, and determining the optimal addition of the beta-cyclodextrin by using sensory evaluation as an index;
4) selecting 0.4% citric acid, 0.5% citric acid, 0.6% citric acid, 0.7% citric acid, 0.8% citric acid, white granulated sugar, dextrin and blueberry powder with the addition of 50% citric acid, 10% citric acid and 6% citric acid, adding 10 times of water for brewing, and determining the optimum addition of citric acid by taking sensory evaluation as an index.
3. The preparation method of the ginseng and astragalus solid beverage as medicine and food homology according to claim 1, which is characterized by comprising the following steps: the regression equation of the sensory evaluation in the step S4 on the addition amounts of the independent variables of white granulated sugar (A), blueberry powder (B), citric acid (C) and beta-cyclodextrin (D) is as follows:
Y＝79.04+0.69A+0.60B-0.32C+0.083D+1.000E-002AB+0.13AC+0.16AD+0.50BC+0.30BD-0.96CD-2.62A2-2.10B2-2.11C2-2.45D2。
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