CN112956624A - Research on stability of corn stigma compound beverage - Google Patents

Research on stability of corn stigma compound beverage Download PDF

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CN112956624A
CN112956624A CN202110286085.4A CN202110286085A CN112956624A CN 112956624 A CN112956624 A CN 112956624A CN 202110286085 A CN202110286085 A CN 202110286085A CN 112956624 A CN112956624 A CN 112956624A
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corn stigma
beverage
composite
test
compound beverage
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周鸿立
朱蕴文
赵鹤鹏
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Jilin Institute of Chemical Technology
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Jilin Institute of Chemical Technology
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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
    • A23L2/38—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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of 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
    • 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
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/14—Beverages
    • G01N33/143—Beverages containing sugar
    • 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

Abstract

The invention provides a corn stigma compound beverage, which consists of extracting solutions of four raw and auxiliary materials of corn stigma, sea buckthorn, hawthorn and liquorice, wherein the volume ratio of the four raw and auxiliary materials is determined through an orthogonal test on the basis of a single factor, and the optimal formula of an additive is determined to be 0.3% of potassium sorbate, 0.02% of sodium erythorbate, 0.02% of ethyl maltol and 0.2% of a stabilizer (alpha-cyclodextrin: xanthan gum = 1: 1). Through accelerated stability, high temperature, strong light test and long-term stability test, the storage condition of the compound beverage is determined to avoid high temperature and direct light, and the storage period is up to 21 months. The developed corn stigma composite beverage has scientific and reasonable additive variety and proportion, moderate taste and definite quality guarantee period.

Description

Research on stability of corn stigma compound beverage
Technical Field
The invention relates to the technical field of health care products, in particular to an application of a corn stigma compound beverage in stability.
Background
The stigma Maydis component mainly contains polysaccharide, flavone, sterols, organic acid, potassium, silicon, chromium, etc., and also contains vitamin C, vitamin K, malic acid, inositol, tartaric acid, sitosterol, etc. Modern pharmacological actions show that the corn stigma water extract has pharmacological activities in multiple aspects such as reducing blood fat, reducing blood sugar, promoting urination, resisting tumors, resisting bacteria, regulating immunity, resisting oxidation and the like, and the corn stigma water extract can be taken singly and can also be used together with other herbaceous plants.
The factors for researching the stability of the compound beverage and the condition of content change provide theoretical basis for screening the compound beverage, determining storage conditions, packaging and controlling related substances, and the traditional Chinese medicine beverage, raw materials and auxiliary materials contain protein, sugar, organic amine, fatty acid, trace elements and the like, which are nutrient substances for the growth of microorganisms, and often cause the raw material pollution of the traditional Chinese medicine preparation to become a potential microbial pollution source, so the research on the stability and the hygiene of the nutrients is indispensable; lijiangming et al studied the shelf life of compound beverage preserved with oleum fructus Bruceae. The method comprises the following steps: an accelerated experiment method is adopted, samples with different temperatures are taken, and the oleic acid content in the composite beverage is measured. As a result: the storage period of the compound beverage at room temperature is 2.2 years. Wuxialing et al investigated the stability of hygiene in drug compatibility tests by the methods: according to the accelerated test method of the 'Chinese pharmacopoeia' 2015 edition. As a result: the indexes of the 5 Chinese patent medicines with different packaging materials meet the relevant regulations, but the effective components of the compound beverage gradually decrease and the bacteria number gradually increases along with the prolonging of the standing time. And (4) conclusion: the hygiene quality of 5 Chinese patent medicines is investigated, and the hygiene stability test of the Chinese patent medicines basically conforms to relevant regulations.
In view of the problems of poor stability and short shelf life in the prior art, the patent mainly provides a research on preparing the corn stigma composite beverage which is simple, good in stability and long in shelf life and has certain market competitiveness.
Disclosure of Invention
The invention mainly provides the corn stigma compound beverage which is reasonable in additive formula and long in shelf life.
A composite beverage according to claim 1, characterised in that it is carried out by the following steps:
1. extracting each raw material by a hot reflux method, and screening out alpha-cyclodextrin and xanthan gum as stabilizers through a stabilizer screening experiment. On the basis of a single factor, the optimal formula of the four raw and auxiliary materials and additives is determined to be 0.3 percent of potassium sorbate, 0.02 percent of sodium erythorbate, 0.02 percent of ethyl maltol and 0.2 percent of stabilizer (alpha-cyclodextrin: xanthan gum = 1: 1) through an orthogonal test.
2. Through accelerated stability, high temperature and strong illumination tests and long-term stability tests, the optimum storage environment of the compound beverage is determined, the storage period can reach 21 months in order to avoid high temperature and direct illumination.
Drawings
FIG. 1.1 Effect of potassium sorbate dosage on the overall evaluation of composite beverages; FIG. 1.2 Effect of sodium erythorbate dosage on the overall evaluation of the composite beverage; FIG. 1.3 Effect of ethyl maltol dosage on the overall evaluation of the combination beverages; FIG. 1.4 Effect of composite stabilizer ratio on composite beverage comprehensive evaluation; FIG. 2.1 accelerated test polysaccharide content determination; FIG. 2.2 accelerated test flavone content determination; FIG. 3.1 high temperature test polysaccharide content determination; FIG. 3.2 measurement of flavone content in high temperature test; FIG. 4.1 determination of polysaccharide content in high light test; FIG. 4.2 measurement of flavone content in strong light test; FIG. 5.1 Long term stability test polysaccharide content determination; FIG. 5.2 Long term stability test polysaccharide content determination; FIG. 5.3 is a linear regression plot of the active ingredients of the corn stigma oral long-term stability test;
Detailed Description
The invention is described in detail below with reference to the figures and the detailed description of the embodiments.
Embodiment one preliminary screening of stabilizers
The primary screening test of the stabilizer selects sodium alginate, sodium carboxymethylcellulose, alpha-cyclodextrin and xanthan gum for primary research. Taking 4 parts of corn stigma composite beverage stock solution, respectively adding 50 mL of sodium alginate, sodium carboxymethylcellulose, alpha-cyclodextrin and xanthan gum stabilizer into 50 mL of the stock solution, uniformly mixing the sodium alginate, the sodium carboxymethylcellulose, the alpha-cyclodextrin and the xanthan gum stabilizer, standing the mixture at 45 ℃ for overnight, filtering the mixture to obtain precipitates, precisely weighing the mass of the precipitates, respectively calculating the precipitation rate of the four stabilizers on the corn stigma composite beverage, wherein the lower the precipitation rate is, the better the stabilizing effect is, and the more stable the system is. The calculation formula is shown in formula 1.
Figure RE-209561DEST_PATH_IMAGE001
(formula 1)
(where m is the mass of the centrifuge tube; m1Centrifuging the tube mass after adding the productAn amount; m is2And taking out the upper layer liquid and centrifuging the tube quality. )
According to the experimental results, four common stabilizers with the same amount are respectively added into the corn stigma compound beverage stock solution. The experimental result shows that the precipitation rates of the sodium alginate, the sodium carboxymethylcellulose, the alpha-cyclodextrin and the xanthan gum in the corn stigma composite beverage stock solution are respectively 60%, 56%, 47% and 36%. The precipitation rate is smoothly from large to small: the stabilizer with the smaller precipitation rate has better stability to the composite beverage. Therefore, the alpha-cyclodextrin and the xanthan gum are two most suitable stabilizers for the corn stigma composite beverage. The alpha-cyclodextrin can be uniformly mixed in the compound beverage, mainly plays a role of an emulsifier, and can also achieve the effects of improving the mouthfeel of the compound beverage and the like. Xanthan gum is not only very good in suspensibility and emulsibility but also good in water solubility, mainly because xanthan gum contains more functional groups and has good thermal stability. Therefore, alpha-cyclodextrin and xanthan gum are selected as the stabilizers of the corn stigma composite beverage, and the two stabilizers are mixed according to a certain proportion to be used as the composite stabilizer of the corn stigma composite beverage.
Second embodiment, the preparation process of the corn stigma compound beverage is optimized
The dosage of potassium sorbate, sodium erythorbate and ethyl maltol and the proportion of the compound stabilizer are used as main factors influencing the sensory evaluation of the corn stigma compound beverage. Wherein the fixed dosage of the composite stabilizer is 0.2 percent, and the mixing proportion of the two most suitable stabilizers selected according to the experimental results is used as an investigation factor. Sensory evaluation of the corn stigma compound beverage is taken as a survey index.
The specific method for sensory evaluation is as follows: 10 persons are selected in a laboratory, 10 bottles of mineral water are prepared, the sequence of the corn stigma compound beverage with different formulas is disordered in the tasting process, and each person needs to gargle with the mineral water before tasting each time, so that the accurate mouthfeel is ensured. For the sake of fairness, 5 men and 5 women were selected, 10 ginseng and scores were added, the order of the composite beverage was disordered, only the numbers were marked for statistics, and the 10 scored persons were subjected to comprehensive sensory scoring based on the aroma, texture, color and flavor of the corn silk composite beverage, and the specific scoring criteria are shown in table 1.
TABLE 1 organoleptic evaluation criteria of corn stigma compound beverage
Figure RE-820671DEST_PATH_IMAGE002
Continuation table
Figure RE-423559DEST_PATH_IMAGE003
Effect of different amounts of potassium sorbate on sensory evaluation of corn stigma composite beverages: taking 5 parts of corn stigma compound beverage stock solution, wherein each part of stock solution is 100 mL, and respectively adding 0.1%, 0.2%, 0.3%, 0.4% and 0.5% potassium sorbate. Then adding 0.02 percent of sodium erythorbate, 0.03 percent of ethyl maltol and two composite stabilizers with the optimal stabilizer ratio of 1:1 in sequence, fully mixing and dissolving, and properly heating and dissolving at the temperature of not more than 50 ℃. And performing sensory evaluation on the prepared corn stigma compound beverage, and selecting the optimal potassium sorbate dosage.
Effect of different amounts of sodium erythorbate on sensory evaluation of corn stigma composite beverages: the preparation method is the same as the above, 5 parts of corn stigma composite beverage stock solution is taken, each 100 mL of the stock solution is added with 0.01%, 0.015%, 0.02%, 0.025% and 0.03% sodium erythorbate respectively. Then sequentially adding 0.3% of potassium sorbate, 0.03% of ethyl maltol and two composite stabilizers with the optimal stabilizer ratio of 1:1, fully mixing and dissolving, and properly heating and dissolving at the temperature of not more than 50 ℃. Then, sensory evaluation was performed to evaluate the optimum amount of sodium erythorbate.
Effect of different amounts of ethyl maltol on sensory evaluation of corn stigma composite beverages: the method is the same as above, the dosages of the potassium sorbate and the sodium erythorbate are respectively 0.3 percent and 0.02 percent, and the proportion of the two optimal stabilizers is 1: 1. Respectively adding 0.01%, 0.02%, 0.03%, 0.04% and 0.05% ethyl maltol, mixing well for dissolving, and heating for dissolving at a temperature not higher than 50 deg.C. And performing sensory evaluation to select the optimal dosage of the ethyl maltol.
The influence of different proportions of two optimal stabilizers in the compound stabilizer on the sensory evaluation of the corn stigma compound beverage is as follows: respectively taking 5 parts of 50 mL of corn stigma composite beverage stock solution, sequentially adding 0.3% of potassium sorbate, 0.02% of sodium erythorbate and 0.03% of ethyl maltol, respectively adding two composite stabilizers with optimal stabilizing ratios of 3:1, 2:1, 1:2 and 1:3, fully mixing uniformly and dissolving, and properly heating and dissolving. And (4) selecting the optimal composite stabilizer proportion through sensory evaluation.
And taking the comprehensive score of sensory evaluation of the corn stigma composite beverage as an index for measuring the advantages and disadvantages of the formula of the corn stigma composite beverage. Selecting potassium sorbate percentage (A), sodium erythorbate percentage (B), ethyl maltol percentage (C) and proportion (D) of two optimal stabilizers in the composite stabilizer as experimental factors influencing sensory evaluation of the corn stigma composite beverage, and adopting L9 (3)4) Method of orthogonal experiments were performed. And obtaining the optimal horizontal combination through range analysis. The factor levels are shown in table 2.
Table 2L 9 (3) affecting the sensory evaluation of the combination beverages4) Level of orthogonality experiment factor
Figure RE-RE-DEST_PATH_IMAGE004
In a single-factor experiment, the influence of different potassium sorbate, sodium erythorbate, ethyl maltol dosage and stabilizer ratio on the sensory evaluation of the corn stigma compound beverage is shown in figures 1.1, 1.2, 1.3 and 1.4.
As shown in the experimental result of figure 1.1, when the addition amount of the potassium sorbate is within 0.1-0.3%, the comprehensive score of the corn stigma compound beverage is increased along with the increase of the potassium sorbate. When the dosage of the potassium sorbate is 0.3 percent, the composite beverage has the highest comprehensive score. However, as the amount of potassium sorbate was increased, the sensory evaluation was decreased. The main reason is probably that the sour taste generated by excessive potassium sorbate can cause the taste of the corn stigma compound beverage to be reduced. Therefore, the appropriate amount of 0.3% potassium sorbate for the composite beverage is preliminarily determined.
The effect of different sodium erythorbate dosages on sensory evaluation of the corn stigma composite beverage is shown in fig. 1.2. When the dosage of the sodium erythorbate is within the range of 0.005-0.015 percent, the sensory evaluation of the corn stigma compound beverage is slowly increased along with the increase of the dosage of the sodium erythorbate. When the dosage of the sodium erythorbate is more than 0.015 percent, the sensory evaluation of the compound beverage has a remarkable descending trend, and even when the dosage of the sodium erythorbate is 0.025 percent, the comprehensive score is as low as below 60. The reason for analyzing the effect is mainly that the sodium ascorbate with proper dosage not only plays a role in preserving the corn stigma compound beverage, but also has the effect of protecting the color and luster. However, an excessive amount of sodium ascorbate also leads to a reduced mouthfeel in sensory evaluation.
The effect of different amounts of ethyl maltol on sensory evaluation of the corn stigma composite beverage is shown in fig. 1.3. When the dosage of the ethyl maltol is within the range of 0.01-0.03%, the comprehensive sensory evaluation score is increased and decreased along with the increase of the dosage of the ethyl maltol until the highest point is 0.03%, and the sensory evaluation of the corn stigma compound beverage can reach 81.23 +/-2.12%. As the amount of ethyl maltol continues to increase, the sensory evaluation decreases, primarily because ethyl maltol acts as a flavoring agent, although masking the undesirable odor of the corn stigma composite beverage base. However, excessive flavor can mask the original flavor of corn stigma and the like, and the flavor of the corn stigma compound beverage is reduced.
The effect of different ratios of alpha-cyclodextrin and xanthan gum composite stabilizers on sensory evaluation of corn stigma composite beverages is shown in fig. 1.4. When the proportion of the composite stabilizer alpha-cyclodextrin and the xanthan gum is 1:3, 1:2, 2:1 and 3:1, the sensory evaluation of the corn stigma composite beverage is low, the phenomenon that the corn stigma composite beverage is unstable due to the fact that the composite stabilizer is not suitable for the proportion, turbidity, precipitation and the like occur, and the score of the tissue state is too low. However, when the ratio of the alpha-cyclodextrin to the xanthan gum of the composite stabilizer is 1:1, the sensory evaluation of the corn stigma composite beverage is as high as 85 +/-3.22 percent, and the composite stabilizer is the optimal composite stabilizer ratio of a single factor.
On the basis of the single-factor experiment, a 4-factor 3-level orthogonal design experiment is carried out. The percentage of potassium sorbate (a), the percentage of sodium erythorbate (B), the percentage of ethyl maltol (C), and the ratio of alpha-cyclodextrin to xanthan gum in the composite stabilizer (D) are influencing factors, and the results of 9 sets of tests and orthogonal design tests are shown in table 3.
TABLE 3 results of orthogonal experiments
Figure RE-284068DEST_PATH_IMAGE005
Continuation table
Figure RE-RE-DEST_PATH_IMAGE006
The range of variation of the range R can reflect whether the influence factor influences the comprehensive evaluation of the corn stigma composite beverage, and the larger the R value is, the larger and more important the influence of the factor on the result is. As shown in table 3, the very poor R values of potassium sorbate (a), sodium erythorbate (B), ethyl maltol (C), and the ratio of cyclodextrin to xanthan gum (D) were 6, 0.6, 2.4, and 8.4, respectively. The results show that the proportion of the composite stabilizer, namely the cyclodextrin and the xanthan gum has the greatest and important influence on the comprehensive evaluation of the corn stigma composite beverage, and the influence of the using amount of the sodium erythorbate is the least.
TABLE 4 analysis of variance results
Figure RE-764859DEST_PATH_IMAGE007
As shown in Table 4, the analysis of variance shows that potassium sorbate has a significant influence on the composite score of the corn stigma composite beverage, sodium erythorbate has no significant influence on the composite score of the corn stigma composite beverage, ethyl maltol has a significant influence on the composite score of the corn stigma composite beverage, and the proportion of alpha-cyclodextrin and xanthan gum has a very significant influence on the composite score of the corn stigma composite beverage. In addition, the experimental result shows that the 6 th group of experiments have higher scores, and the optimal formula of the corn composite beverage in the scheme is screened out by combining the extreme difference. Finally, the optimal formula of the compound beverage in the scheme is determined to be A2B3C1D2Namely 0.3 percent of potassium sorbate, 0.02 percent of sodium erythorbate, 0.02 percent of ethyl maltol, 0.2 percent of stabilizer, alpha-cyclodextrin serving as a composite stabilizer and xanthan gum in a ratio of 1: 1.
Taking 100 mL of corn stigma composite beverage stock solution, sequentially adding 0.3% of potassium sorbate, 0.02% of sodium erythorbate, 0.02% of ethyl maltol and two composite stabilizers of alpha-cyclodextrin and xanthan gum in a ratio of 1:1, and carrying out sensory evaluation on the prepared corn stigma composite beverage. Under the condition of the optimal formula, three parallel experiments are carried out, and the comprehensive score of sensory evaluation is 89.0 +/-3.0. The process is stable, the reproducibility is good, and the corn stigma composite beverage in the formula is good.
Embodiment three accelerated stability test
Taking 3 batches of the test products, packaging the test products on the market, placing the test products for 6 months under the conditions that the temperature is 40 +/-2 ℃ and the relative humidity is 75 +/-5%, and respectively detecting the characters, the taste, the color, the transparency, the fragrance, the pH, the density and the contents of flavone and polysaccharide of the samples at 1, 2, 3 and 6 months.
Accelerated stability test three batches were taken, each for 6 months, and the results of the tests on the properties, taste, color, transparency, aroma, pH and density are shown in table 5.
TABLE 5 test results of properties, taste, color, transparency, flavor, pH and density
Figure RE-RE-DEST_PATH_IMAGE008
Continuation table
Figure RE-761634DEST_PATH_IMAGE009
As shown in table 5, the three trials all had the aroma of corn stigma at different time periods and were clear and transparent, but a small amount of precipitate was produced after three months, and the mouthfeel was slightly bitter after 2 months, but still sour and sweet accounted for the main mouthfeel; the bitterness worsens in six months and the mouthfeel is not as harmonious and soft as before.
In fig. 2.1 and 2.2, it can be clearly seen that the contents of the main components of corn stigma flavone and polysaccharide in the composite beverage are reduced in different proportions along with the prolonging of the storage time, the reduction proportions of the main components of corn stigma flavone and polysaccharide in the composite beverage in the last three months are respectively close to 30% and 27%, and the trend changes of the three batches of composite beverages are the same.
Four high temperature test of embodiment
Placing the corn stigma compound beverage in a package with an opening, standing at the constant temperature of 60 ℃ for 10 days, and respectively sampling on the 5 th day and the 10 th day for detection. If the result does not meet the key investigation project standard, the test is carried out at 40 ℃. If the result at 60 ℃ meets the standard of the key research items, the test is not carried out at 40 ℃, and the key research items comprise properties, taste, color, transparency, fragrance, pH, density, polysaccharide content and flavone content. The high temperature stability test shows that the corn stigma compound beverage with an opening is placed at 60 ℃ and kept still for 10 days, and the change of the taste, color, aroma, pH and density of the corn stigma compound beverage after 5 days and 10 days is shown in Table 6.
TABLE 6 high-temperature test index test results
Time Traits Taste of the product Color Fragrance pH Density (kg/m3)
Day 0 Clear and transparent Moderate sweet and sour, harmonious and soft Light yellow Has corn stigma flavor 5.06 1004.5
5 days Clear and transparent Moderate sweet and sour, harmonious and soft Light yellow Has corn stigma flavor 5.05 1004.0
10 days Clear and transparent Moderate sweet and sour, slightly bitter, harmonious and soft Light yellow Has corn stigma flavor 5.02 1004.0
As shown in table 6, the pH value slightly decreased with time at high temperature, the properties, color, flavor and density remained unchanged, and the taste was slightly bitter after 10 days, indicating that the taste of the corn stigma compound beverage was slightly changed at high temperature. Therefore, the corn stigma compound beverage should be kept cool and dry during storage.
As shown in fig. 3.1 and 3.2, the properties, pH and relative density of the corn stigma compound beverage do not change significantly under the influence of high temperature, while the content of polysaccharide and flavone decreases in different proportions with the prolonged standing time, after 10 days, the content of polysaccharide decreases by 26%, and the content of flavone decreases by 19%, and the results show that: the high temperature has great influence on the content change of polysaccharide and flavone in the compound beverage.
Embodiment five high light test
Placing the corn stigma composite beverage in an incubator with a fluorescent lamp irradiation condition, standing for 10 days under the condition that the illumination is 4500 LX +/-500 LX, respectively sampling and detecting on 5 th day and 10 th day, and observing the appearance change of the test sample by paying attention to the fact that the investigation project is the same as the accelerated stability test.
In the high light test, the corn stigma compound beverage is placed for 10 days under the condition that the oral illumination of the corn stigma compound beverage is 4500 +/-500 LX, and the change conditions of the taste, the color, the fragrance, the pH and the density of the corn stigma compound beverage after 5 days and 10 days are shown in Table 7.
TABLE 7 Strong light test index test results
Time Traits Taste of the product Color Fragrance pH Density (kg/m3)
Day 0 Clear and transparent Moderate sweet and sour, harmonious and soft Light yellow Has corn stigma flavor 5.06 1004
5 days Clear and transparent Moderate sweet and sour, harmonious and soft Light yellow Has corn stigma flavor 5.04 1004
10 days Clear and transparent Moderate sweet and sour, slightly bitter, harmonious and soft Light yellow Has corn stigma flavor 5.01 1004
As shown in Table 7, the corn stigma compound beverage has no obvious change in properties, color, aroma and density through a high-light test, but the pH value is reduced from 5.06 to 5.01. After 10 days, the corn stigma compound beverage is proper in sweetness and sourness, harmonious and soft, but slightly bitter in taste, so that the pH value and the taste of the corn stigma compound beverage are influenced by strong light on the whole, and the corn stigma compound beverage is kept in a dark environment.
As shown in fig. 4.1 and 4.2, the results of the high light test show that: under the influence of strong light, the characteristics, pH and relative density of the corn stigma compound beverage do not show obvious changes, and the contents of polysaccharide and flavone are obviously reduced along with the prolonging of storage time. The test result shows that the strong light has great influence on the contents of polysaccharide and flavone.
Embodiment six Long term stability test
The simulated corn stigma composite beverage is tested under the actual storage condition, and a reference basis is provided for the validity period of the beverage. The commercially available packaged stigma Maydis compound beverage is stored for one year under relative humidity of 60% +/-10% and temperature of 25 + -2 deg.C. Sampling is carried out at 0 month, 3 months, 6 months, 9 months and 12 months respectively, and the detection method and the investigation items are the same as those of the accelerated stability test. And (4) continuously inspecting after 12 months, sampling and detecting at 18 months, 24 months and 36 months respectively, and comparing the detection result with 0 month to determine the effective period of the corn stigma composite beverage. Because the measured data has dispersibility, the statistical analysis is generally carried out by adopting 95 percent of confidence limit to determine the reasonable validity period.
The results of the long-term stability tests on the properties, mouthfeel, color, clarity, flavor, pH and density of three batches at 3, 6, 9, 12, 24 and 36 months, respectively, are shown in table 8.
TABLE 8 test results of properties, taste, color, transparency, flavor, pH and density
Figure RE-798073DEST_PATH_IMAGE011
Continuation table
Figure RE-RE-DEST_PATH_IMAGE012
Continuation table
Figure RE-880298DEST_PATH_IMAGE013
As shown in table 8, the three batches of the corn stigma compound beverage have not changed in color, flavor and density after long-term test. However, the three batches of the corn stigma compound beverage showed a small amount of precipitation in shape after the 6 th month, and the pH of the three batches of the corn stigma compound beverage also showed a decrease with time. In taste, the bitter taste appears after 9 months, and the harmonious and soft taste is lacked. Therefore, through a long-term stability test, the problems of relatively good stability, small amount of precipitate and the like of the corn stigma composite beverage are preliminarily judged.
As shown in fig. 5.1 and 5.2, the product is preserved in dark at room temperature, and the appearance, pH value and relative density are not obviously changed; the identification test is free from abnormality; from fig. 23 and 24, it can be seen that the contents of polysaccharides and flavones as the effective components decrease with time. The decline was significant after 24 months.
From the long-term stability data, the product is stored in a dark place at room temperature, and the appearance, pH value and relative density have no obvious change; the identification test is free from abnormality; the storage time is prolonged, and the effective components are reduced to different degrees. The linear regression equation is solved according to the change rule of the effective component content along with the storage time and by combining the effective period to make a rule according to the main effective component polysaccharide content as shown in figure 5.3.
As shown in fig. 5.3, the regression equation: y = -0.0053x +1.0109, settling the upper limit and lower limit intervals, establishing rules according to the effective period, solving the effective period to be 21 months, and initially establishing the effective period of the corn stigma composite beverage to be 21 months in a shady and cool place in a dark place.
High-temperature experiments, strong light experiments and accelerated stability experiments prove that the properties of the corn stigma composite beverage are not obviously changed, the pH value is 4.90-5.10, and the relative density is 1.003-1.005 g/cm3, and the experiments show that the properties, the pH and the relative density of the corn stigma composite beverage are not influenced by high temperature and strong light; but the content of the active ingredients of the corn stigma compound beverage is reduced in different proportions in a high-temperature test and an accelerated stability test. The content of the active ingredients is reduced more obviously at the same time point when the temperature is higher. In the 6 th month of the accelerated stability test, the content of the polysaccharide in the corn stigma composite beverage is reduced by about 30 percent, and in the long-term stability test, the reduction ratio of the quality control index is less than 10 percent. The high temperature is a main factor influencing the stability of the corn stigma compound beverage, so the temperature and the time are strictly controlled in the process of preparing, transporting and storing the compound beverage.
The additive formula variety and the preparation proportion are scientific and reasonable, the quality control of the corn stigma composite beverage is ensured, scientific data are provided for the industrial production of the corn stigma composite beverage, and the additive has important application prospects.
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 able to substitute or change the technical solution of the present invention and the inventive concept within the technical scope of the present invention.

Claims (4)

1. A corn stigma compound beverage: preparing a corn stigma compound beverage by using corn stigma as a main raw material and sea buckthorn, liquorice and hawthorn as additional medicinal materials, extracting the raw materials by a hot reflux method, determining the volume ratio of the four raw materials and auxiliary materials and determining the optimal formula of an additive by an orthogonal test on the basis of a single factor; the storage condition and the quality guarantee period of the compound beverage are determined by accelerated stability, high temperature, strong light test and long-term stability test.
2. The composite beverage according to claim 1, wherein the optimal formulation of the four ingredients and additives is determined by orthogonal test on the basis of single factor, potassium sorbate 0.3%, sodium erythorbate 0.02%, ethyl maltol 0.02%, stabilizer 0.2% (α -cyclodextrin: xanthan gum = 1: 1).
3. The composite beverage according to claim 1, wherein the corn stigma composite beverage is optimally stored in an environment avoiding high temperature and direct illumination, and has a storage period of validity as long as 21 months.
4. The compound beverage of claim 1, wherein under the optimal formulation process, the corn stigma compound beverage liquid is transparent and brownish yellow, is moderate in sour and sweet, and has a unique flavor.
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