CN113100316A - Herbaceous plant coffee beverage and preparation method thereof - Google Patents
Herbaceous plant coffee beverage and preparation method thereof Download PDFInfo
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- CN113100316A CN113100316A CN202110328900.9A CN202110328900A CN113100316A CN 113100316 A CN113100316 A CN 113100316A CN 202110328900 A CN202110328900 A CN 202110328900A CN 113100316 A CN113100316 A CN 113100316A
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title abstract description 26
- 239000000284 extract Substances 0.000 claims abstract description 58
- 239000000843 powder Substances 0.000 claims abstract description 54
- 235000004347 Perilla Nutrition 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000008367 deionised water Substances 0.000 claims abstract description 33
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 33
- 238000001256 steam distillation Methods 0.000 claims abstract description 25
- 239000003381 stabilizer Substances 0.000 claims abstract description 23
- 239000000419 plant extract Substances 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 15
- 108010059892 Cellulase Proteins 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 13
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 13
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 13
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- 229940106157 cellulase Drugs 0.000 claims abstract description 13
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 13
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 13
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- LZZYPRNAOMGNLH-UHFFFAOYSA-M Cetrimonium bromide Chemical compound [Br-].CCCCCCCCCCCCCCCC[N+](C)(C)C LZZYPRNAOMGNLH-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 52
- 239000011259 mixed solution Substances 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 20
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims description 16
- 239000000243 solution Substances 0.000 claims description 15
- 235000019476 oil-water mixture Nutrition 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims description 10
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- RVGRUAULSDPKGF-UHFFFAOYSA-N Poloxamer Chemical group C1CO1.CC1CO1 RVGRUAULSDPKGF-UHFFFAOYSA-N 0.000 claims description 8
- 229940087168 alpha tocopherol Drugs 0.000 claims description 8
- 229920001992 poloxamer 407 Polymers 0.000 claims description 8
- 229940044476 poloxamer 407 Drugs 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- 229960000984 tocofersolan Drugs 0.000 claims description 8
- 235000004835 α-tocopherol Nutrition 0.000 claims description 8
- 239000002076 α-tocopherol Substances 0.000 claims description 8
- 241000132012 Atractylodes Species 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000009924 canning Methods 0.000 claims description 5
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 239000000413 hydrolysate Substances 0.000 claims description 3
- 239000012676 herbal extract Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 abstract description 13
- 241000196324 Embryophyta Species 0.000 abstract description 11
- 239000003963 antioxidant agent Substances 0.000 abstract description 11
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- 230000002195 synergetic effect Effects 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 3
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 abstract 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 27
- 235000006708 antioxidants Nutrition 0.000 description 10
- 238000007254 oxidation reaction Methods 0.000 description 6
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- 238000002835 absorbance Methods 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
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- 229920000858 Cyclodextrin Polymers 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical class S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
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- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
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- 208000037887 cell injury Diseases 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
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- 238000005189 flocculation Methods 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- -1 lipid peroxide Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 239000002245 particle Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a herbaceous plant coffee beverage and a preparation method thereof, wherein the herbaceous plant coffee beverage is prepared from the following raw materials: coffee powder, coffee mate, glucose, a stabilizer, a herbal plant extract, skim milk powder, white granulated sugar, sodium stearoyl lactylate, sodium carboxymethylcellulose, sodium citrate and deionized water. The herbal coffee beverage has good antioxidation, good stability, convenience for storage and transportation and good mouthfeel; through combining purple perilla extract and rhizoma atractylodis extract together, in the aspect of antioxidation, a synergistic effect can be generated, components with excellent antioxidation effect can be obtained through enzymolysis-assisted steam distillation, wherein cellulase, pectinase and CTAB are combined together, cells can be fully crushed, antioxidant active components can be effectively dissolved out, and subsequent steam distillation is facilitated.
Description
Technical Field
The invention relates to the technical field of coffee, in particular to a herbaceous plant coffee beverage and a preparation method thereof.
Background
Coffee is a beverage prepared by roasting, grinding, brewing and other processes of coffee beans, has a long drinking history, and is one of the most popular beverages in the world.
Research has shown that lipid peroxidation caused by free radicals plays an important role in the process of histopathological injury, and the degree of cell injury can be regulated through an antioxidant mechanism. The antioxidant substances are derived from the human body itself or are supplied from food, but the amount of antioxidant substances synthesized by the human body itself is limited. Antioxidants are molecules that slow or prevent oxidation. Antioxidants are generally reducing agents, such as mercaptans, ascorbic acid, polyphenols. The antioxidant can inhibit the oxidation reaction in vivo, increase the number and activity of T lymphocytes, promote the synthesis of interferon, participate in cholesterol metabolism, improve the immunity of the organism and the like, and delay the aging process of the organism by eliminating free radicals in the body, preventing the formation of lipid peroxide and delaying the aging process. Therefore, it is highly desirable to provide an herbal coffee beverage having antioxidant properties.
Disclosure of Invention
The invention provides the herbaceous plant coffee beverage and the preparation method thereof, and the herbaceous plant coffee beverage has good antioxidation, good stability, convenience for storage and transportation, and good taste.
The invention adopts the following technical scheme for solving the technical problems:
a herbaceous plant coffee beverage is prepared from the following raw materials in parts by weight: 8-15 parts of coffee powder, 8-12 parts of coffee mate, 4-7 parts of glucose, 2.5-4 parts of a stabilizer, 2-4 parts of a herbaceous plant extract, 2-3 parts of skimmed milk powder, 0.8-1.5 parts of white granulated sugar, 0.2-0.7 part of sodium stearoyl lactate, 0.1-0.3 part of sodium carboxymethylcellulose, 0.05-0.15 part of sodium citrate and 165-180 parts of deionized water.
As a preferable scheme, the herbaceous plant coffee is prepared from the following raw materials in parts by weight: 12 parts of coffee powder, 10 parts of coffee mate, 5 parts of glucose, 3.5 parts of stabilizer, 3 parts of herbaceous plant extract, 2.5 parts of skimmed milk powder, 1 part of white granulated sugar, 0.6 part of sodium stearoyl lactate, 0.2 part of sodium carboxymethylcellulose, 0.1 part of sodium citrate and 171.6 parts of deionized water.
Preferably, the herbal plant extract is prepared from perilla extract and rhizoma atractylodis extract according to a weight ratio of 1: 0.8 to 1.5.
The inventor of the invention surprisingly discovers in a large amount of researches that the perilla extract and the rhizoma atractylodis extract are combined to produce a synergistic effect in the aspect of oxidation resistance.
As a preferred scheme, the preparation method of the perilla extract comprises the following steps:
s1, crushing perilla leaves to 50-100 meshes to obtain perilla leaf powder;
s2, adding 10-20 parts by weight of perilla leaf powder into 80-90 parts by weight of enzymolysis liquid, and carrying out enzymolysis for 2-6 hours at 50-65 ℃ to obtain a mixed solution;
s3, performing steam distillation on the mixed solution to obtain an oil-water mixture, and collecting a water phase to obtain the perilla extract.
As a preferable scheme, the enzymolysis liquid is prepared from 0.5-1.5 parts by weight of cellulase, 0.5-1.5 parts by weight of pectinase, 0.5-1.5 parts by weight of CTAB and 90-98 parts by weight of deionized water.
The inventor of the invention finds that in a large number of extraction experiments of perilla extract, components with excellent antioxidant effect are obtained by adopting enzymolysis to assist steam distillation, wherein cellulase, pectinase and CTAB are combined to fully break cells, so that antioxidant active components are effectively dissolved out, and the subsequent steam distillation is facilitated.
Meanwhile, the inventor finds that the effect of microwave-assisted steam distillation is not good when enzymolysis-assisted steam distillation is adopted, namely, the perilla extract with excellent antioxidant effect (compared with other methods) can be obtained by adopting cellulase, pectinase and CTAB combined enzymolysis-assisted steam distillation.
Preferably, the enzymatic hydrolysate is prepared from 1.2 parts by weight of cellulase, 1 part by weight of pectinase, 1 part by weight of CTAB and 96.8 parts by weight of deionized water.
As a preferred scheme, the preparation method of the rhizoma atractylodis extract comprises the following steps:
s11, crushing the rhizoma atractylodis macrocephalae to 50-100 meshes to obtain rhizoma atractylodis macrocephalae powder;
s12, adding 10-20 parts by weight of rhizoma atractylodis macrocephalae powder into 80-90 parts by weight of deionized water, uniformly dispersing, placing in a microwave extraction apparatus, and treating for 50-80 min under 400-800W of power; obtaining a microwave treatment solution;
s13, performing steam distillation on the microwave treatment solution to obtain an oil-water mixture, and collecting a water phase to obtain the rhizoma atractylodis extract.
As a preferable scheme, the stabilizer is prepared from poloxamer 407, alpha-tocopherol and sodium alginate according to the weight ratio (0.2-0.5): (0.4-0.8): 1.
The inventor of the invention finds that the herbal coffee beverage is easy to cause the problems of quality deterioration such as fat floating, oxidation, cheese ring formation, protein denaturation and coffee particle precipitation due to the addition of the skim milk powder, the white granulated sugar and the herbal extract, seriously influences the appearance quality of the product, and influences the use of the herbal coffee beverage, so that the use of the herbal coffee beverage is improved
The stability problem brought by adding the skim milk powder, the white granulated sugar and the herbal plant extract is solved by combining poloxamer 407, alpha-tocopherol and sodium alginate in a compounding way, and the stabilizer capable of stabilizing a formula system is obtained.
As a preferable scheme, the stabilizer is prepared from poloxamer 407, alpha-tocopherol and sodium alginate according to a weight ratio of 0.4: 0.6: 1.
The invention also provides a preparation method of the herbaceous plant coffee beverage, which comprises the following steps:
s21, adding coffee powder and coffee mate into deionized water accounting for 30-50% of the total amount, and uniformly stirring to obtain a first mixed solution;
s21, adding glucose, a stabilizer, a herbaceous plant extract, skim milk powder, white granulated sugar, sodium stearoyl lactate and sodium carboxymethylcellulose into the balance of deionized water, and uniformly stirring to obtain a second mixed solution;
s23, uniformly stirring the first mixed solution and the second mixed solution, adding sodium citrate, uniformly stirring, and aseptically canning to obtain the herbal coffee beverage.
The invention has the beneficial effects that: (1) the herbal coffee beverage has good antioxidation, good stability, convenience for storage and transportation and good mouthfeel; (2) according to the invention, the perilla extract and the rhizoma atractylodis extract are combined, so that a synergistic effect can be generated in the aspect of antioxidation, and the components with excellent antioxidation effect can be obtained by adopting enzymolysis-assisted steam distillation, wherein the combination of cellulase, pectinase and CTAB can fully crush cells, so that the antioxidant active components can be effectively dissolved out, and the subsequent steam distillation is facilitated.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, 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 a part of the embodiments of the present invention, but not all of the 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.
In the present invention, the coffee creamer is any commercially available coffee creamer, and the coffee creamer described in examples 1 to 3 and comparative examples 1 to 5 is a coffee creamer purchased from a nestle, unless otherwise specified.
Example 1
The herbal coffee beverage is prepared from the following raw materials in parts by weight: 12 parts of coffee powder, 10 parts of coffee mate, 5 parts of glucose, 3.5 parts of stabilizer, 3 parts of herbaceous plant extract, 2.5 parts of skimmed milk powder, 1 part of white granulated sugar, 0.6 part of sodium stearoyl lactate, 0.2 part of sodium carboxymethylcellulose, 0.1 part of sodium citrate and 171.6 parts of deionized water.
The herbal plant extract is prepared from perilla extract and rhizoma atractylodis extract according to a weight ratio of 1: 1.
The preparation method of the perilla extract comprises the following steps:
s1, crushing perilla leaves to 80 meshes to obtain perilla leaf powder;
s2, adding 18 parts by weight of perilla leaf powder into 82 parts by weight of enzymolysis liquid, and carrying out enzymolysis for 3 hours at 58 ℃ to obtain a mixed solution; the enzymolysis liquid is prepared from 1.2 parts by weight of cellulase, 1 part by weight of pectinase, 1 part by weight of CTAB and 96.8 parts by weight of deionized water;
s3, performing steam distillation on the mixed solution to obtain an oil-water mixture, and collecting a water phase to obtain the perilla extract.
The preparation method of the rhizoma atractylodis extract comprises the following steps:
s11, crushing the rhizoma atractylodis macrocephalae to 60 meshes to obtain rhizoma atractylodis macrocephalae powder;
s12, adding 12 parts by weight of rhizoma atractylodis macrocephalae powder into 88 parts by weight of deionized water, uniformly dispersing, placing in a microwave extraction instrument, and treating for 60min under the power of 500W; obtaining a microwave treatment solution;
s13, performing steam distillation on the microwave treatment solution to obtain an oil-water mixture, and collecting a water phase to obtain the rhizoma atractylodis extract.
The stabilizer is prepared from poloxamer 407, alpha-tocopherol and sodium alginate according to a weight ratio of 0.4: 0.6: 1.
The preparation method of the herbaceous plant coffee beverage comprises the following steps:
s21, adding coffee powder and coffee mate into deionized water with the total amount of 40%, and uniformly stirring to obtain a first mixed solution;
s21, adding glucose, a stabilizer, a herbaceous plant extract, skim milk powder, white granulated sugar, sodium stearoyl lactate and sodium carboxymethylcellulose into the balance of deionized water, and uniformly stirring to obtain a second mixed solution;
s23, uniformly stirring the first mixed solution and the second mixed solution, adding sodium citrate, uniformly stirring, and aseptically canning to obtain the herbal coffee beverage.
Example 2
The herbal coffee beverage is prepared from the following raw materials in parts by weight: 8 parts of coffee powder, 8 parts of coffee mate, 4 parts of glucose, 2.5 parts of stabilizer, 2 parts of herbaceous plant extract, 2.5 parts of skimmed milk powder, 1 part of white granulated sugar, 0.2 part of sodium stearyl lactate, 0.1 part of sodium carboxymethylcellulose, 0.05 part of sodium citrate and 180 parts of deionized water.
The herbal plant extract is prepared from perilla extract and rhizoma atractylodis extract according to a weight ratio of 1: 1.
The preparation method of the perilla extract comprises the following steps:
s1, crushing perilla leaves to 80 meshes to obtain perilla leaf powder;
s2, adding 18 parts by weight of perilla leaf powder into 82 parts by weight of enzymolysis liquid, and carrying out enzymolysis for 3 hours at 58 ℃ to obtain a mixed solution; the enzymolysis liquid is prepared from 1.2 parts by weight of cellulase, 1 part by weight of pectinase, 1 part by weight of CTAB and 96.8 parts by weight of deionized water;
s3, performing steam distillation on the mixed solution to obtain an oil-water mixture, and collecting a water phase to obtain the perilla extract.
The preparation method of the rhizoma atractylodis extract comprises the following steps:
s11, crushing the rhizoma atractylodis macrocephalae to 60 meshes to obtain rhizoma atractylodis macrocephalae powder;
s12, adding 12 parts by weight of rhizoma atractylodis macrocephalae powder into 88 parts by weight of deionized water, uniformly dispersing, placing in a microwave extraction instrument, and treating for 60min under the power of 500W; obtaining a microwave treatment solution;
s13, performing steam distillation on the microwave treatment solution to obtain an oil-water mixture, and collecting a water phase to obtain the rhizoma atractylodis extract.
The stabilizer is prepared from poloxamer 407, alpha-tocopherol and sodium alginate according to a weight ratio of 0.4: 0.6: 1.
The preparation method of the herbaceous plant coffee beverage comprises the following steps:
s21, adding coffee powder and coffee mate into deionized water with the total amount of 40%, and uniformly stirring to obtain a first mixed solution;
s21, adding glucose, a stabilizer, a herbaceous plant extract, skim milk powder, white granulated sugar, sodium stearoyl lactate and sodium carboxymethylcellulose into the balance of deionized water, and uniformly stirring to obtain a second mixed solution;
s23, uniformly stirring the first mixed solution and the second mixed solution, adding sodium citrate, uniformly stirring, and aseptically canning to obtain the herbal coffee beverage.
Example 3
The herbal coffee beverage is prepared from the following raw materials in parts by weight: 10 parts of coffee powder, 11 parts of coffee mate, 7 parts of glucose, 3 parts of stabilizer, 3 parts of herbaceous plant extract, 3 parts of skimmed milk powder, 1.5 parts of white granulated sugar, 0.7 part of sodium stearyl lactate, 0.3 part of sodium carboxymethylcellulose, 0.15 part of sodium citrate and 180 parts of deionized water.
The herbal plant extract is prepared from perilla extract and rhizoma atractylodis extract according to a weight ratio of 1: 1.
The preparation method of the perilla extract comprises the following steps:
s1, crushing perilla leaves to 80 meshes to obtain perilla leaf powder;
s2, adding 18 parts by weight of perilla leaf powder into 82 parts by weight of enzymolysis liquid, and carrying out enzymolysis for 3 hours at 58 ℃ to obtain a mixed solution; the enzymolysis liquid is prepared from 1.2 parts by weight of cellulase, 1 part by weight of pectinase, 1 part by weight of CTAB and 96.8 parts by weight of deionized water;
s3, performing steam distillation on the mixed solution to obtain an oil-water mixture, and collecting a water phase to obtain the perilla extract.
The preparation method of the rhizoma atractylodis extract comprises the following steps:
s11, crushing the rhizoma atractylodis macrocephalae to 60 meshes to obtain rhizoma atractylodis macrocephalae powder;
s12, adding 12 parts by weight of rhizoma atractylodis macrocephalae powder into 88 parts by weight of deionized water, uniformly dispersing, placing in a microwave extraction instrument, and treating for 60min under the power of 500W; obtaining a microwave treatment solution;
s13, performing steam distillation on the microwave treatment solution to obtain an oil-water mixture, and collecting a water phase to obtain the rhizoma atractylodis extract.
The stabilizer is prepared from poloxamer 407, alpha-tocopherol and sodium alginate according to a weight ratio of 0.4: 0.6: 1.
The preparation method of the herbaceous plant coffee beverage comprises the following steps:
s21, adding coffee powder and coffee mate into deionized water with the total amount of 40%, and uniformly stirring to obtain a first mixed solution;
s21, adding glucose, a stabilizer, a herbaceous plant extract, skim milk powder, white granulated sugar, sodium stearoyl lactate and sodium carboxymethylcellulose into the balance of deionized water, and uniformly stirring to obtain a second mixed solution;
s23, uniformly stirring the first mixed solution and the second mixed solution, adding sodium citrate, uniformly stirring, and aseptically canning to obtain the herbal coffee beverage.
Comparative example 1
Comparative example 1 is different from example 1 in that comparative example 1 replaces the atractylodes rhizome extract with the same amount of perilla extract, and the others are the same.
Comparative example 2
Comparative example 2 is different from example 1 in that comparative example 2 replaces perilla extract with the same amount of atractylodes extract, and the others are the same.
Comparative example 3
Comparative example 3 is different from example 1 in that the preparation method of the perilla extract described in comparative example 3 is different from example 1, and the other steps are the same.
The preparation method of the perilla extract comprises the following steps:
s1, crushing perilla leaves to 80 meshes to obtain perilla leaf powder;
s2, adding 18 parts by weight of perilla leaf powder into 82 parts by weight of enzymolysis liquid, and carrying out enzymolysis for 3 hours at 58 ℃ to obtain a mixed solution; the enzymolysis liquid is prepared by 1.2 parts by weight of cellulase, 1 part by weight of pectinase and 97.8 parts by weight of deionized water;
s3, performing steam distillation on the mixed solution to obtain an oil-water mixture, and collecting a water phase to obtain the perilla extract.
Comparative example 4
Comparative example 4 is different from example 1 in that the preparation method of the perilla extract described in comparative example 4 is different from example 1, and the other steps are the same.
The preparation method of the perilla extract comprises the following steps:
s1, crushing perilla leaves to 80 meshes to obtain perilla leaf powder;
s2, adding 18 parts by weight of perilla leaf powder into 82 parts by weight of deionized water, uniformly dispersing, placing in a microwave extractor, and treating for 60min under 600W power; obtaining a microwave treatment solution;
s3, performing steam distillation on the microwave treatment liquid to obtain an oil-water mixture, and collecting a water phase to obtain the perilla extract.
Comparative example 5
Comparative example 5 is different from example 1 in that the preparation method of the atractylodes rhizome extract described in comparative example 5 is different from example 1, and the other steps are the same.
The preparation method of the rhizoma atractylodis extract comprises the following steps:
s11, crushing the rhizoma atractylodis macrocephalae to 60 meshes to obtain rhizoma atractylodis macrocephalae powder;
s12, adding 12 parts by weight of rhizoma atractylodis macrocephalae powder into 88 parts by weight of deionized water, performing steam distillation to obtain an oil-water mixture, and collecting a water phase to obtain the rhizoma atractylodis extract.
Comparative example 6
Comparative example 6 differs from example 1 in that the stabilizer described in comparative example 6 was selected differently from example 1 (except that it was selected differently, in the same parts), and was otherwise identical.
The comparative example used a 1: 1 beta-cyclodextrin, xanthan gum in place of the stabilizer described in example 1.
To further demonstrate the effect of the present invention, the following test methods were provided:
1. the stability of the herbal coffee beverage of example 1 and comparative example 6 was observed at 48 ℃, and the herbal coffee beverage of example 1 was allowed to stand for 180 days without delamination, caking, and flocculation, and thus the requirements were met. The herbaceous coffee beverage described in comparative example 6 was flocculated in 141 days, which was not satisfactory.
2. Respectively taking 2mL of samples of different examples 1-3 and comparative examples 1-5, adding 1mL of LDPPH solution (0.2 mmol/L, prepared by using absolute ethyl alcohol), uniformly mixing, placing at room temperature for shading reaction for 30min, then centrifuging at 6000r/min for 10min, taking a supernatant part, measuring the absorbance of the sample at the wavelength of 517nm, and measuring the parallel value for 3 times. The blank group sample uses an equal volume of absolute ethyl alcohol sample to replace DPPH and absolute ethyl alcohol solution, the control group sample uses an equal volume of distilled water to replace sample solution, and the blank is adjusted to zero by using equal volume of distilled water and absolute ethyl alcohol mixed solution respectively. The clearance is calculated according to formula (a): wherein A0 is the absorbance of the control group, Ai is the absorbance of the sample group, and Aj is the absorbance of the blank group, and the test results are shown in Table 1.
Clearance rate
。
TABLE 1 test results
As can be seen from table 1, the herbal coffee beverage according to the present invention has a good ability to scavenge free radicals (anti-oxidation).
As can be seen from the comparison of examples 1-3, different original ratios can affect the antioxidant property of the herbal coffee beverage, wherein example 1 is the best ratio.
As can be seen from comparative example 1 and comparative examples 1 and 2, the prepared rhizoma atractylodis extract and perilla extract have a significant synergistic effect in oxidation resistance.
Comparing example 1 with comparative examples 3 and 4, it can be seen that different preparation methods of the perilla extract can affect the antioxidant performance of the perilla extract, wherein the perilla extract prepared by using a method of assisting steam distillation through enzymolysis (specifically using cellulase, pectinase and CTAB in combination) has the best antioxidant performance.
Comparing example 1 with comparative example 5, it can be seen that the preparation of the atractylodes rhizome extract by microwave-assisted steam distillation can obtain the atractylodes rhizome extract with better oxidation resistance than the preparation by direct steam distillation.
In light of the foregoing description of preferred embodiments according to the invention, it is clear that many changes and modifications can be made by the person skilled in the art without departing from the scope of the invention. The technical scope of the present invention is not limited to the contents of the specification, and must be determined according to the scope of the claims.
Claims (10)
1. The herbal coffee beverage is characterized by being prepared from the following raw materials in parts by weight: 8-15 parts of coffee powder, 8-12 parts of coffee mate, 4-7 parts of glucose, 2.5-4 parts of a stabilizer, 2-4 parts of a herbaceous plant extract, 2-3 parts of skimmed milk powder, 0.8-1.5 parts of white granulated sugar, 0.2-0.7 part of sodium stearoyl lactate, 0.1-0.3 part of sodium carboxymethylcellulose, 0.05-0.15 part of sodium citrate and 165-180 parts of deionized water.
2. The herbal coffee beverage as claimed in claim 1, wherein the herbal coffee is prepared from the following raw materials in parts by weight: 12 parts of coffee powder, 10 parts of coffee mate, 5 parts of glucose, 3.5 parts of stabilizer, 3 parts of herbaceous plant extract, 2.5 parts of skimmed milk powder, 1 part of white granulated sugar, 0.6 part of sodium stearoyl lactate, 0.2 part of sodium carboxymethylcellulose, 0.1 part of sodium citrate and 171.6 parts of deionized water.
3. The herbal coffee beverage as claimed in claim 1, wherein the herbal extract is prepared from perilla extract and atractylodes rhizome extract in a weight ratio of 1: 0.8 to 1.5.
4. The herbal coffee beverage as claimed in claim 1, wherein the perilla extract is prepared by the method comprising:
s1, crushing perilla leaves to 50-100 meshes to obtain perilla leaf powder;
s2, adding 10-20 parts by weight of perilla leaf powder into 80-90 parts by weight of enzymolysis liquid, and carrying out enzymolysis for 2-6 hours at 50-65 ℃ to obtain a mixed solution;
s3, performing steam distillation on the mixed solution to obtain an oil-water mixture, and collecting a water phase to obtain the perilla extract.
5. The herbal coffee beverage as claimed in claim 4, wherein the enzymatic hydrolysate is prepared from 0.5 to 1.5 parts by weight of cellulase, 0.5 to 1.5 parts by weight of pectinase, 0.5 to 1.5 parts by weight of CTAB, and 90 to 98 parts by weight of deionized water.
6. The herbal coffee beverage as claimed in claim 4, wherein the enzymatic hydrolysate is prepared from 1.2 parts by weight of cellulase, 1 part by weight of pectinase, 1 part by weight of CTAB, and 96.8 parts by weight of deionized water.
7. The herbal coffee beverage as claimed in claim 1, wherein the atractylodes rhizome extract is prepared by the following steps:
s11, crushing the rhizoma atractylodis macrocephalae to 50-100 meshes to obtain rhizoma atractylodis macrocephalae powder;
s12, adding 10-20 parts by weight of rhizoma atractylodis macrocephalae powder into 80-90 parts by weight of deionized water, uniformly dispersing, placing in a microwave extraction apparatus, and treating for 50-80 min under 400-800W of power; obtaining a microwave treatment solution;
s13, performing steam distillation on the microwave treatment solution to obtain an oil-water mixture, and collecting a water phase to obtain the rhizoma atractylodis extract.
8. The herbal coffee beverage as claimed in claim 1, wherein the stabilizer is poloxamer 407, alpha-tocopherol, sodium alginate in a weight ratio (0.2-0.5): (0.4-0.8): 1.
9. The herbal coffee beverage as claimed in claim 1, wherein the stabilizer is a mixture of poloxamer 407, alpha-tocopherol, sodium alginate in a weight ratio of 0.4: 0.6: 1.
10. A method for preparing an herbal coffee beverage according to any one of claims 1 to 9, comprising the steps of:
s21, adding coffee powder and coffee mate into deionized water accounting for 30-50% of the total amount, and uniformly stirring to obtain a first mixed solution;
s21, adding glucose, a stabilizer, a herbaceous plant extract, skim milk powder, white granulated sugar, sodium stearoyl lactate and sodium carboxymethylcellulose into the balance of deionized water, and uniformly stirring to obtain a second mixed solution;
s23, uniformly stirring the first mixed solution and the second mixed solution, adding sodium citrate, uniformly stirring, and aseptically canning to obtain the herbal coffee beverage.
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