CN111802543A - Kudzu root beverage and preparation method thereof - Google Patents

Kudzu root beverage and preparation method thereof Download PDF

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Publication number
CN111802543A
CN111802543A CN202010795514.6A CN202010795514A CN111802543A CN 111802543 A CN111802543 A CN 111802543A CN 202010795514 A CN202010795514 A CN 202010795514A CN 111802543 A CN111802543 A CN 111802543A
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kudzu root
kudzu
extracting
ethanol
weight
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陈凯
魏平慧
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Shangrao Agricultural Technology Innovation Research Institute
Shangrao Normal University
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Shangrao Agricultural Technology Innovation Research Institute
Shangrao Normal University
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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
    • A23L2/02—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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of 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
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    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention provides a preparation method of a radix puerariae beverage, which comprises the following steps: s1, cleaning and crushing kudzu roots and then sieving to obtain kudzu root powder; s2, placing the kudzu root powder into an ethanol-water mixed solution, heating and extracting, filtering, concentrating the filtrate, and reserving filter residues for use; s3, extracting the filter residue by adopting a supercritical fluid extraction technology to obtain kudzu root extract oil; s4, pumping the concentrated kudzu root extracting solution and kudzu root extracting oil into a blending tank, adding steviosin, a food emulsifier and a food thickening stabilizer, and adding production water to complement the volume; s5, homogenizing, degassing, filling by a vacuum filling machine, sealing, sterilizing, disinfecting, cooling, packaging into a finished product, and storing at 4 ℃. The product of the invention can meet the nutritional requirements of people and can achieve the health care effect. The product has the characteristics of rich nutrition, rich health functional factors, completely retained taste of the kudzuvine root, suitability for all groups of people to drink, and wide market prospect.

Description

Kudzu root beverage and preparation method thereof
Technical Field
The invention relates to the technical field of beverages, and particularly relates to a kudzuvine root beverage and a preparation method thereof.
Background
Kudzu root, a leguminous plant, is a vegetable frequently eaten in some provinces in south China, is sweet, cool and delicious in taste, is often used as a soup, and is a plant with homology of medicine and food. The main ingredient is starch, and about 12% of flavonoids including more than 10 kinds of soybean (daidzin), daidzein, puerarin, etc., and containing daucosterol, amino acids, coumarins, etc., can be used as medicine. The famous medical scientist Li Shizhen has systematically studied radix Puerariae, and it is considered that the stem, leaf, flower, fruit and root of radix Puerariae can be used as medicine. He is documented in the compendium of materia Medica as follows: ' Kudzuvine, sweet in nature, pungent, mild and nontoxic, is mainly used for treating: diabetes, fever, vomiting, various maladies, yin qi generation and toxicity elimination.
Stevioside, the main sweet substance of stevia leaves, is in a crystalline form, and is also called stevioside as a food sweetener. Stevia rebaudiana is a sweet flavor familiar to the general population and is also a perennial herb common at the junction of paraguay and brazil in south america, the leaves of stevia rebaudiana contain a sweet substance known as "steviosin", and refined steviosin is a colorless, tasteless crystal with about 300 times the sweetness of granulated sugar. Because of low calorie, easy dissolution in water or alcohol, and heat resistance, it is a sugar substitute product without calorie, and is a common sweet material for diet or slimming food for diabetic patients.
With the improvement of living standard and the development of food industry, a plurality of beverages are sold in the market at present, the sugar content of the beverages is high generally, the beverages are easy to become fat after being drunk, and particularly, the beverages cannot be drunk by patients with hypertension and diabetes. Nowadays, consumers have a sense of health, and particularly middle-aged and old people and consumers with diabetes, hyperglycemia, hyperlipidemia and the like have increasingly large demands for sugar-free and healthy beverages, so that the development of a healthy and sugar-free beverage is required.
Disclosure of Invention
The invention aims to provide a kudzuvine root beverage and a preparation method thereof, which can meet the nutritional requirements of people and achieve the health-care effect. The product has the characteristics of rich nutrition, rich health functional factors, completely retained taste of the kudzuvine root, suitability for all groups of people to drink, and wide market prospect.
The technical scheme of the invention is realized as follows:
the invention provides a preparation method of a kudzuvine root beverage, which comprises the following steps:
s1, cleaning and crushing kudzu roots, and screening the kudzu roots through a 200-mesh screen to obtain kudzu root powder;
s2, placing the kudzu root powder into an ethanol-water mixed solution, carrying out ultrasonic dispersion uniformly, heating to boil, extracting for 5-10h, filtering, concentrating the filtrate to 1/(5-10) of the original volume to obtain a kudzu root concentrated extract, and reserving filter residues;
s3, extracting the filter residue by adopting a supercritical fluid extraction technology to obtain kudzu root extract oil;
s4, pumping the concentrated kudzu root extracting solution and kudzu root extracting oil into a blending tank, adding steviosin, a food emulsifier and a food thickening stabilizer, and adding production water to complement the volume;
s5, injecting the beverage blended in the step S4 into a homogenizer for homogenization, and homogenizing for 1-5min by using a high-pressure homogenizer;
s6, degassing by using a degasser after homogenizing, filling by using a vacuum filling machine, and sealing;
s7, performing sterilization and disinfection by adopting a pasteurization method, cooling, labeling, packaging into a finished product, and storing at 4 ℃.
As a further improvement of the present invention, in step S2, the volume ratio of the ethanol-water mixed solution is 1: (2-5); the ultrasonic power is 1200-1500W; the heating method is microwave heating, and the microwave heating power is 1000-2000W.
As a further improvement of the present invention, the parameters of the supercritical fluid extraction technology in step S3 are as follows:extraction pressure: 5-10 MPa; the extraction temperature is as follows: 30-40 ℃; CO 22Flow rate: 5-10L/h; extraction time: 1.5-3 h; entrainer: the volume ratio of the ethanol to the ethyl acetate is 1: 5.
As a further improvement of the invention, 30-70 parts by weight of the kudzu root powder, 0.1-15 parts by weight of the steviosin, 0.5-1 part by weight of the food emulsifier, 5-10 parts by weight of the food thickening stabilizer and 100-150 parts by weight of the production water are added.
As a further improvement of the invention, the food emulsifier is one or a mixture of more of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid ester of monoglyceride, sucrose fatty ester and distilled monoglyceride.
As a further improvement of the invention, the food thickening stabilizer is one or a mixture of more of gelatin, sodium caseinate, Arabic gum, tamarind seed polysaccharide gum, sesbania gum, agar, sodium alginate, carrageenan, pectin, xanthan gum, beta-cyclodextrin, sodium starch phosphate, sodium carboxymethylcellulose, sodium carboxymethyl starch, hydroxypropyl starch and propylene glycol alginate.
As a further improvement of the invention, in the step S4, the homogenizer pressure of the uniform high-pressure homogenizer is 60-120Mpa, and the high-pressure homogenizing flow is 0.2-1 t/h; alternatives to stevia include, but are not limited to, sweeteners, sodium cyclamate, stevioside, neotame, and sucralose.
As a further improvement of the invention, the pasteurization in the step S7 has the sterilization temperature of 62-65 ℃ and the sterilization time of 30-50 min.
As a further improvement of the invention, the method comprises the following steps:
s1, cleaning and crushing kudzu roots, and screening the kudzu roots through a 200-mesh screen to obtain kudzu root powder;
s2, placing 30-70 parts by weight of kudzu root powder into an ethanol-water mixed solution, wherein the volume ratio of the ethanol-water mixed solution is 1: (2-5), uniformly dispersing by using 1500-1200-2000W ultrasonic waves, heating by using 2000-1000W microwave waves until boiling, extracting for 5-10h, filtering, concentrating the filtrate to 1/(5-10) of the original volume to obtain a radix puerariae concentrated extracting solution, and reserving filter residues;
s3, extracting the filter residue by adopting a supercritical fluid extraction technology to obtain kudzu root extract oil;
the parameters of the supercritical fluid extraction technology are as follows: extraction pressure: 5-10 MPa; the extraction temperature is as follows: 30-40 ℃; CO 22Flow rate: 5-10L/h; extraction time: 1.5-3 h; entrainer: the mixed solution of ethanol and ethyl acetate, wherein the volume ratio of the ethanol to the ethyl acetate is 1: 5;
s4, putting the concentrated kudzu root extracting solution and kudzu root extracting oil into a blending tank, adding 0.1-15 parts by weight of steviosin, 0.5-1 part by weight of food emulsifier and 5-10 parts by weight of food thickening stabilizer, and adding 100-150 parts by weight of production water to complement the volume;
s5, pumping the beverage blended in the step S4 into a homogenizer for homogenizing, and homogenizing for 1-5min by using a high-pressure homogenizer with the pressure of 60-120Mpa and the high-pressure homogenizing flow of 0.2-1 t/h;
s6, degassing by using a degasser after homogenizing, filling by using a vacuum filling machine, and sealing;
s7, performing pasteurization at 62-65 ℃ for 30-50min, cooling, labeling, packaging to obtain a finished product, and storing at 4 ℃.
The invention further provides a kudzuvine root beverage prepared by the preparation method.
The invention has the following beneficial effects: because the kudzuvine root contains a large amount of flavonoids, nonpolar flavonoids are fully extracted by adopting a supercritical fluid extraction technology, and simultaneously, water-soluble nutrients in the kudzuvine root are extracted by adopting microwave-assisted heating, so that the obtained kudzuvine root extracting solution has rich nutrients; the low-temperature pasteurization method is adopted for sterilization, so that active substances in the kudzuvine root beverage cannot be damaged at high temperature, and a good taste is kept;
the added steviosin is a sweetening agent, so that the kudzuvine root beverage has good taste, and meanwhile, the steviosin is a substance which does not increase the sugar after being eaten, so that the steviosin does not increase the blood sugar, and is suitable for special crowds such as diabetes patients and hypertension patients;
the functional kudzu vine root juice beverage developed successfully by adopting advanced extraction technology and nutrient substance compounding is a health-care beverage product with good functionality obtained through multiple experimental researches. The product of the invention can meet the nutritional requirements of people and achieve the health care effect in the process of eating the radix puerariae product. The product has the characteristics of rich nutrition, rich health functional factors, completely retained taste of the kudzuvine root, suitability for all groups of people to drink, and wide market prospect.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1 preparation method of kudzu root beverage
The method comprises the following steps:
s1, cleaning and crushing kudzu roots, and screening the kudzu roots through a 200-mesh screen to obtain kudzu root powder;
s2, placing 30g of radix puerariae powder into an ethanol-water mixed solution, wherein the volume ratio of the ethanol-water mixed solution is 1: 2,1200W, uniformly dispersing by ultrasonic, heating to boil by 1000W microwave, extracting for 5h, filtering, concentrating the filtrate to 1/5 of the original volume to obtain radix Puerariae concentrated extract, and reserving the filter residue;
s3, extracting the filter residue by adopting a supercritical fluid extraction technology to obtain kudzu root extract oil;
the parameters of the supercritical fluid extraction technology are as follows: extraction pressure: 5 MPa; the extraction temperature is as follows: 30 ℃; CO 22Flow rate: 5L/h; extraction time: 1.5 h; entrainer: the mixed solution of ethanol and ethyl acetate, wherein the volume ratio of the ethanol to the ethyl acetate is 1: 5;
s4, pumping the concentrated kudzu root extracting solution and kudzu root extracting oil into a blending tank, adding 10g of steviosin, 0.5g of calcium stearoyl lactylate and 5g of beta-cyclodextrin, and adding 100g of production water to complement the volume;
s5, pumping the beverage blended in the step S4 into a homogenizer for homogenizing, and homogenizing for 1min by using a high-pressure homogenizer with the pressure of 60Mpa and the high-pressure homogenizing flow of 0.2 t/h;
s6, degassing by using a degasser after homogenizing, filling by using a vacuum filling machine, and sealing;
s7, performing pasteurization at 62 ℃ for 30min, cooling, labeling, packaging to obtain a finished product, and storing at 4 ℃.
Example 2 preparation method of kudzu root beverage
The method comprises the following steps:
s1, cleaning and crushing kudzu roots, and screening the kudzu roots through a 200-mesh screen to obtain kudzu root powder;
s2, placing 30-70 parts by weight of kudzu root powder into an ethanol-water mixed solution, wherein the volume ratio of the ethanol-water mixed solution is 1:5,1500W ultrasonic dispersing uniformly, heating to boil with 2000W microwave, extracting for 10h, filtering, concentrating the filtrate to 1/10 of the original volume to obtain radix Puerariae concentrated extractive solution, and reserving the residue;
s3, extracting the filter residue by adopting a supercritical fluid extraction technology to obtain kudzu root extract oil;
the parameters of the supercritical fluid extraction technology are as follows: extraction pressure: 10 MPa; the extraction temperature is as follows: 40 ℃; CO 22Flow rate: 10L/h; extraction time: 3 h; entrainer: the mixed solution of ethanol and ethyl acetate, wherein the volume ratio of the ethanol to the ethyl acetate is 1: 5;
s4, pumping the concentrated kudzu root extracting solution and kudzu root extracting oil into a blending tank, adding 15g of steviosin, 1g of distilled monoglyceride and 10g of xanthan gum, and adding 150g of production water to complement the volume;
s5, pumping the beverage blended in the step S4 into a homogenizer for homogenization, and homogenizing for 5min by using a high-pressure homogenizer, wherein the pressure of the homogenizer is 120Mpa, and the high-pressure homogenizing flow is 1 t/h;
s6, degassing by using a degasser after homogenizing, filling by using a vacuum filling machine, and sealing;
s7, performing pasteurization at 65 ℃ for 50min, cooling, labeling, packaging to obtain a finished product, and storing at 4 ℃.
Example 3 preparation method of kudzu root beverage
The method comprises the following steps:
s1, cleaning and crushing kudzu roots, and screening the kudzu roots through a 200-mesh screen to obtain kudzu root powder;
s2, putting 50g of kudzu vine root powder into an ethanol-water mixed solution, wherein the volume ratio of the ethanol-water mixed solution is 1: 3,1350W ultrasonic dispersing, heating to boil with 1500W microwave, extracting for 7h, filtering, concentrating the filtrate to 1/7 of original volume to obtain radix Puerariae concentrated extractive solution, and reserving the residue;
s3, extracting the filter residue by adopting a supercritical fluid extraction technology to obtain kudzu root extract oil;
the parameters of the supercritical fluid extraction technology are as follows: extraction pressure: 7 MPa; the extraction temperature is as follows: 35 ℃; CO 22Flow rate: 7L/h; extraction time: 2 h; entrainer: the mixed solution of ethanol and ethyl acetate, wherein the volume ratio of the ethanol to the ethyl acetate is 1: 5;
s4, putting the concentrated kudzu root extracting solution and kudzu root extracting oil into a blending tank, adding 12g of steviosin, 0.75g of diacetyl tartaric acid monoglyceride and 7g of Arabic gum, and adding 125g of production water to supplement the volume;
s5, pumping the beverage blended in the step S4 into a homogenizer for homogenization, and homogenizing for 3min by using a high-pressure homogenizer, wherein the pressure of the homogenizer is 100Mpa, and the high-pressure homogenizing flow is 0.6 t/h;
s6, degassing by using a degasser after homogenizing, filling by using a vacuum filling machine, and sealing;
s7, performing pasteurization at 64 ℃ for 40min, cooling, labeling, packaging to obtain a finished product, and storing at 4 ℃.
Comparative example 1
Compared with example 3, the steviosin is replaced by white granulated sugar, and other conditions are not changed.
The method comprises the following steps:
s1, cleaning and crushing kudzu roots, and screening the kudzu roots through a 200-mesh screen to obtain kudzu root powder;
s2, putting 50g of kudzu vine root powder into an ethanol-water mixed solution, wherein the volume ratio of the ethanol-water mixed solution is 1: 3,1350W ultrasonic dispersing, heating to boil with 1500W microwave, extracting for 7h, filtering, concentrating the filtrate to 1/7 of original volume to obtain radix Puerariae concentrated extractive solution, and reserving the residue;
s3, extracting the filter residue by adopting a supercritical fluid extraction technology to obtain kudzu root extract oil;
the parameters of the supercritical fluid extraction technology are as follows: extraction pressure: 7 MPa; the extraction temperature is as follows: 35 ℃; CO 22Flow rate: 7L/h; extraction time: 2 h; entrainer: the mixed solution of ethanol and ethyl acetate, wherein the volume ratio of the ethanol to the ethyl acetate is 1: 5;
s4, putting the concentrated kudzu root extracting solution and kudzu root extracting oil into a blending tank, adding 12g of white granulated sugar, 0.75g of diacetyl tartaric acid monoglyceride and 7g of Arabic gum, and adding 125g of production water to supplement the volume;
s5, pumping the beverage blended in the step S4 into a homogenizer for homogenization, and homogenizing for 3min by using a high-pressure homogenizer, wherein the pressure of the homogenizer is 100Mpa, and the high-pressure homogenizing flow is 0.6 t/h;
s6, degassing by using a degasser after homogenizing, filling by using a vacuum filling machine, and sealing;
s7, performing pasteurization at 64 ℃ for 40min, cooling, labeling, packaging to obtain a finished product, and storing at 4 ℃.
Comparative example 2
Compared with example 3, the extraction is not carried out by the supercritical fluid extraction technology, and other conditions are not changed.
The method comprises the following steps:
s1, cleaning and crushing kudzu roots, and screening the kudzu roots through a 200-mesh screen to obtain kudzu root powder;
s2, putting 50g of kudzu vine root powder into an ethanol-water mixed solution, wherein the volume ratio of the ethanol-water mixed solution is 1: 3,1350W ultrasonic dispersing, heating to boil with 1500W microwave, extracting for 7h, filtering, concentrating the filtrate to 1/7 of original volume to obtain radix Puerariae concentrated extractive solution;
s3, pouring the concentrated kudzu vine root extracting solution into a blending tank, adding 12g of steviosin, 0.75g of diacetyl tartaric acid monoglyceride and 7g of Arabic gum, and adding 125g of production water to supplement the volume;
s4, pumping the beverage blended in the step S3 into a homogenizer for homogenization, and homogenizing for 3min by using a high-pressure homogenizer, wherein the pressure of the homogenizer is 100Mpa, and the high-pressure homogenizing flow is 0.6 t/h;
s5, degassing by using a degasser after homogenizing, filling by using a vacuum filling machine, and sealing;
s6, performing sterilization and disinfection by adopting a pasteurization method, wherein the sterilization temperature is 64 ℃, the sterilization time is 40min, labeling is performed after cooling, packaging is performed to obtain a finished product, and the finished product is stored at 4 ℃.
Test example 1 blood glucose lowering experiment
1 materials and methods
1.1 materials
SPF grade KM mice, male, (20 ± 2) g, purchased at the animal center of the university of central and south.
1.2 Experimental methods
1.2.1 method for establishing hyperglycemic mouse model
SPF-grade KM male mice, about 20g, were fed with free diet for 7 days. Fasting for 24h, measuring fasting blood glucose and body weight, determining required streptozotocin amount according to body weight, preparing solution, and performing intraperitoneal injection of 50 mg/kg-1Injections were given for 5 days 1 time per day. After the last injection, fasting for 16 h, and measuring blood sugar value, the blood sugar value is higher than 11.1 mmoL.L-1The molding is regarded as successful; meanwhile, the physiological changes of the weight, drinking water, diet and the like of the mice are observed and recorded.
1.2.2 animal test design
Based on the established hyperglycemic mouse model method, 48 SPF-level KM mice are adaptively raised for 7 days at the temperature of 22-25 ℃, weighed, 6 mice are randomly selected as normal groups, the rest mice are subjected to modeling, and 42 mice which are successfully modeled are randomly divided into a model group, an example 1 group, an example 2 group, an example 3 group, a comparative example 1 group, a comparative example 2 group and a metformin hydrochloride group, wherein each group comprises 6 mice; the normal group and the model group are fed with equal volume water, and the feeding volume of the experimental group and the normal group is 10 mL/kg-1·d-1And continuously feeding for 28 d, and measuring the blood sugar values of the mice of each group after the gastric lavage treatment for 7d and 28 d respectively.
1.2.3 data processing was performed using SPSS 22.0 software and results are expressed as "mean. + -. standard deviation (x. + -. sd)". The difference between groups is analyzed by adopting ONE-WAY analysis of variance (ONE-WAY ANOVA) and Duncan multiple comparison, wherein p is less than 0.05 to indicate that the difference is obvious, and p is less than 0.01 to indicate that the difference is extremely obvious. Correlation analysis was performed by Pearson's method.
2. Effects on blood glucose in hyperglycemic mice
TABLE 1
Figure 258969DEST_PATH_IMAGE002
The results are given in Table 1, note: significant differences (p < 0.01) compared to normal group; compared with the model group, # indicates significant difference (p < 0.05) and # indicates very significant difference (p < 0.01).
As can be seen from Table 1, the blood glucose levels of the mice in each group before molding were all at normal levels, and the fasting blood glucose levels of the mice in each group after molding were significantly increased (P < 0.01), and the blood glucose levels were all higher than 11.1 mmoL.L-1Thus, the success of modeling the hyperglycemia model is demonstrated. After 28 days of feeding, compared with the model group, the blood sugar level of the groups of examples 1-3 and the metformin hydrochloride group is extremely remarkably reduced (P < 0.01), thereby indicating that the kudzuvine root beverage prepared by the invention has remarkable blood sugar reduction effect. The sugar reducing effect is obviously reduced by adopting the white granulated sugar to replace the steviosin in the comparative example 1, the effect is not obvious by adopting a supercritical fluid extraction technology in the comparative example 2, and thus, the steviosin and the radix puerariae oil extract have a synergistic effect.
The product is continuously eaten by 100 weak and susceptible old people of 70-85 years old for 1 month in Jiangsu area in winter, 200ml is eaten every day, and the results compare the effects before and after eating, which shows that 80 percent of old people have obvious effects of resisting the disease and enhancing the body immunity, and the product has good eating and nutritional nourishing effects. The effect of long-term taking is better for many old people who continuously eat the product, the old people do not catch a cold all the year round, and the physical condition is better.
Food example 1: thank you for some women, age 52, hypertension, hyperglycemia and hyperlipidemia, the manifestations are: the radix puerariae beverage with the effects of reducing blood pressure, blood sugar and blood fat has normal blood pressure and blood sugar, and after the radix puerariae beverage is used for twenty days, the face is ruddy, the spirit is good, the food and drink are normal, and the state is recovered.
Food example 2: zhangqi, male, age 45, patients with hypoimmunity, manifested as: the radix puerariae beverage capable of improving the immunity has the advantages that the radix puerariae beverage is easy to catch cold, the average time for catching cold per year is 3-5 times, the physique is enhanced, the number of times for catching cold is obviously reduced, the radix puerariae beverage can catch cold once per year or even does not catch cold, and the daily mental state is good.
Compared with the prior art, because the kudzuvine root contains a large amount of flavonoids, nonpolar flavonoids are fully extracted by adopting a supercritical fluid extraction technology, and simultaneously, water-soluble nutrients in the kudzuvine root are extracted by adopting microwave-assisted heating, so that the obtained kudzuvine root extracting solution has rich nutrients; the low-temperature pasteurization method is adopted for sterilization, so that active substances in the kudzuvine root beverage cannot be damaged at high temperature, and a good taste is kept;
the added steviosin is a sweetening agent, so that the kudzuvine root beverage has good taste, and meanwhile, the steviosin is a substance which does not increase the sugar after being eaten, so that the steviosin does not increase the blood sugar, and is suitable for special crowds such as diabetes patients and hypertension patients;
the functional kudzu vine root juice beverage developed successfully by adopting advanced extraction technology and nutrient substance compounding is a health-care beverage product with good functionality obtained through multiple experimental researches. The product of the invention can meet the nutritional requirements of people and achieve the health care effect in the process of eating the radix puerariae product. The product has the characteristics of rich nutrition, rich health functional factors, completely retained taste of the kudzuvine root, suitability for all groups of people to drink, and wide market prospect.
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 (10)

1. The preparation method of the kudzuvine root beverage is characterized by comprising the following steps:
s1, cleaning and crushing kudzu roots, and screening the kudzu roots through a 200-mesh screen to obtain kudzu root powder;
s2, placing the kudzu root powder into an ethanol-water mixed solution, carrying out ultrasonic dispersion uniformly, heating to boil, extracting for 5-10h, filtering, concentrating the filtrate to 1/(5-10) of the original volume to obtain a kudzu root concentrated extract, and reserving filter residues;
s3, extracting the filter residue by adopting a supercritical fluid extraction technology to obtain kudzu root extract oil;
s4, pumping the concentrated kudzu root extracting solution and kudzu root extracting oil into a blending tank, adding steviosin, a food emulsifier and a food thickening stabilizer, and adding production water to complement the volume;
s5, injecting the beverage blended in the step S4 into a homogenizer for homogenization, and homogenizing for 1-5min by using a high-pressure homogenizer;
s6, degassing by using a degasser after homogenizing, filling by using a vacuum filling machine, and sealing;
s7, performing sterilization and disinfection by adopting a pasteurization method, cooling, labeling, packaging into a finished product, and storing at 4 ℃.
2. The method according to claim 1, wherein the ethanol-water mixture in the step S2 has a volume ratio of 1: (2-5); the ultrasonic power is 1200-1500W; the heating method is microwave heating, and the microwave heating power is 1000-2000W.
3. The method of claim 1, wherein the parameters of the supercritical fluid extraction technique in step S3 are: extraction pressure: 5-10 MPa; the extraction temperature is as follows: 30-40 ℃; CO 22Flow rate: 5-10L/h; extraction time: 1.5-3 h; entrainer: the volume ratio of the ethanol to the ethyl acetate is 1: 5.
4. The preparation method according to claim 1, wherein 30-70 parts by weight of the kudzu root powder, 0.1-15 parts by weight of the steviosin, 0.5-1 part by weight of the food emulsifier, 5-10 parts by weight of the food thickening stabilizer, and 100-150 parts by weight of the process water are added.
5. The preparation method of claim 1, wherein the food emulsifier is selected from one or more of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of monoglycerides, sucrose esters of fatty acids, and distilled monoglycerides.
6. The preparation method according to claim 1, wherein the food thickening stabilizer is one or more selected from gelatin, sodium caseinate, acacia gum, tamarind polysaccharide gum, sesbania gum, agar, sodium alginate, carrageenan, pectin, xanthan gum, beta-cyclodextrin, sodium starch phosphate, sodium carboxymethylcellulose, sodium carboxymethyl starch, hydroxypropyl starch and propylene glycol alginate.
7. The method according to claim 1, wherein the homogenizer pressure of the homogeneous high-pressure homogenizer in step S4 is 60-120Mpa, and the high-pressure homogenizing flow rate is 0.2-1 t/h; alternatives to stevia include, but are not limited to, sweeteners, sodium cyclamate, stevioside, neotame, and sucralose.
8. The method of claim 1, wherein the pasteurization in step S7 is carried out at a temperature of 62-65 ℃ for a period of 30-50 min.
9. The method of claim 1, comprising the steps of:
s1, cleaning and crushing kudzu roots, and screening the kudzu roots through a 200-mesh screen to obtain kudzu root powder;
s2, placing 30-70 parts by weight of kudzu root powder into an ethanol-water mixed solution, wherein the volume ratio of the ethanol-water mixed solution is 1: (2-5), uniformly dispersing by using 1500-1200-2000W ultrasonic waves, heating by using 2000-1000W microwave waves until boiling, extracting for 5-10h, filtering, concentrating the filtrate to 1/(5-10) of the original volume to obtain a radix puerariae concentrated extracting solution, and reserving filter residues;
s3, extracting the filter residue by adopting a supercritical fluid extraction technology to obtain kudzu root extract oil;
the parameters of the supercritical fluid extraction technology are as follows: extraction pressure: 5-10 MPa; the extraction temperature is as follows: 30-40 ℃; CO 22Flow rate: 5-10L/h; extraction time: 1.5-3 h; entrainer: the mixed solution of ethanol and ethyl acetate, wherein the volume ratio of the ethanol to the ethyl acetate is 1: 5;
s4, putting the concentrated kudzu root extracting solution and kudzu root extracting oil into a blending tank, adding 0.1-15 parts by weight of steviosin, 0.5-1 part by weight of food emulsifier and 5-10 parts by weight of food thickening stabilizer, and adding 100-150 parts by weight of production water to complement the volume;
s5, pumping the beverage blended in the step S4 into a homogenizer for homogenizing, and homogenizing for 1-5min by using a high-pressure homogenizer with the pressure of 60-120Mpa and the high-pressure homogenizing flow of 0.2-1 t/h;
s6, degassing by using a degasser after homogenizing, filling by using a vacuum filling machine, and sealing;
s7, performing pasteurization at 62-65 ℃ for 30-50min, cooling, labeling, packaging to obtain a finished product, and storing at 4 ℃.
10. A kudzu root beverage prepared by the preparation method according to any one of claims 1 to 9.
CN202010795514.6A 2020-08-12 2020-08-12 Kudzu root beverage and preparation method thereof Pending CN111802543A (en)

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