CN113303413A - Composite fruit and vegetable juice with antioxidant function and preparation method thereof - Google Patents
Composite fruit and vegetable juice with antioxidant function and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a composite fruit and vegetable juice with an antioxidant function, which consists of 80-85 parts by weight of pineapple juice, 2-5 parts by weight of purple cabbage juice and 10-15 parts by weight of superfine pineapple residue powder, wherein the particle size of the superfine pineapple residue powder is 10-25 microns. The preparation method comprises the steps of preparing pineapple juice and purple cabbage juice, drying and micronizing pineapple residue, mixing the pineapple juice, purple cabbage juice and superfine pineapple residue powder uniformly, filling, sterilizing and cooling. According to the method, common pineapple residues are subjected to superfine grinding treatment to obtain superfine powder with uniform particle size, and the smaller particle size enables part of bound biological active substances such as polyphenol and flavone in a sample to be released, so that the oxidation resistance of the fruit and vegetable juice is improved. The composite fruit and vegetable juice disclosed by the invention fully utilizes the fruit and vegetable raw materials, enriches the processing and utilization of pineapples, reduces the generation of byproducts and improves the economic benefit.
Description
Technical Field
The invention relates to the field of food and beverage, in particular to compound fruit and vegetable juice with an antioxidant function and a preparation method thereof.
Background
In recent years, with the development of times and the acceleration of life rhythm, the modern people often have unbalanced nutrition, lack of exercise, excessive pressure, poor life style such as smoking and alcoholism and the like, which cause the excessive accumulation of free radicals in the human body, and can cause cardiovascular diseases, immunity reduction and other diseases of different degrees for a long time.
The antioxidant can eliminate free radicals, effectively reduce damage caused by excessive free radicals in human body, and protect health. Diet is an important source of antioxidants, which can be ingested from a variety of dietary sources. Fruits and vegetables are the best food source for natural antioxidants. The purple cabbage family is a type of common head cabbage. The purple cabbage has high yield, is planted in a large range at present, and is a common dish on a dining table. Purple cabbage belongs to low-calorie high-fiber food and contains abundant bioactive substances. The pineapple is neutral in nature and sweet in taste, and according to records of compendium of materia medica, the pineapple has the effects of clearing summer heat, quenching thirst, helping digestion, stopping diarrhea, tonifying spleen and stomach, strengthening vitality, benefiting qi and blood, helping digestion, eliminating dampness, beautifying and slimming and the like, and is a good fruit for summer medical food. The pineapple contains high content of dietary fiber, a large amount of pineapple residue by-products are left after the juice is prepared, and in order to fully utilize pineapple raw materials and enrich the taste and nutrition of fruit and vegetable juice, the pineapple residue is crushed and added into the juice.
Patent publication No. CN111280355A discloses a method for preparing fermented apple juice with Lactobacillus plantarum, which has high oxidation resistance; patent publication No. CN110236038A discloses a composite fruit and vegetable juice beverage, which also has strong antioxidant function. The preparation process of the former is complex, a plurality of steps need to be carried out in a sterile environment, and the preparation conditions are harsh; the latter adds more concentrated juice, which affects the taste of the product.
Therefore, those skilled in the art have made an effort to develop a composite fruit and vegetable juice having an antioxidant function, which contains abundant dietary fibers and has a significant antioxidant effect, and a method for preparing the same.
Disclosure of Invention
In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is to prepare a composite fruit and vegetable juice with antioxidant function by a simpler method.
In order to achieve the purpose, the invention provides the composite fruit and vegetable juice with the anti-oxidation function,
the composite fruit and vegetable juice is composed of 80-85 parts by weight of pineapple juice, 2-5 parts by weight of purple cabbage juice and 10-15 parts by weight of superfine pineapple residue powder, and the particle size of the superfine pineapple residue powder is 10-25 microns.
Preferably, the composite fruit and vegetable juice consists of 83 parts by weight of pineapple juice, 2 parts by weight of purple cabbage juice and 15 parts by weight of superfine pineapple residue powder.
Preferably, the composite fruit and vegetable juice consists of 85 parts by weight of pineapple juice, 5 parts by weight of purple cabbage juice and 10 parts by weight of superfine pineapple residue powder.
Preferably, the average particle size of the ultrafine pineapple residue powder is 15 μm.
The invention also provides a preparation method of the composite fruit and vegetable juice with the antioxidant function, which comprises the following steps:
step 1, cleaning pineapple and purple cabbage, and respectively preparing pineapple juice and purple cabbage juice;
step 3, mixing and blending the pineapple juice, the purple cabbage juice and the superfine pineapple dreg powder according to a proportion;
and 4, filling, sterilizing and cooling the blended fruit and vegetable juice to obtain the composite fruit and vegetable juice.
Further, the pineapple juice in the step 1 is obtained by washing, peeling and juicing fresh pineapples to obtain a juice part; the purple cabbage juice is prepared from fresh purple cabbage without diseases and insect pests by removing old leaves, removing cores, cutting leaves into pieces, juicing, and collecting vegetable juice.
Further, the ultramicro-processing in step 2 further comprises the following steps:
step 2.1, drying the pineapple dregs;
step 2.2, pre-crushing the dried pineapple residues by using a high-speed crusher, and sieving to obtain conventional crushed pineapple residues;
and 2.3, carrying out superfine grinding on the conventionally ground pineapple residues by using an airflow grinder to obtain superfine powder of the pineapple residues.
Preferably, the pineapple pomace is dried in step 2.1 to a moisture content of less than 5%.
Preferably, the size of the sieve in step 2.2 is 100 mesh.
Preferably, the time for the superfine grinding in the step 2.3 is 5-10 min.
Research shows that after the superfine grinding, the antioxidant activity of the raw materials is improved, and the mouthfeel is improved. The particle size of the superfine powder is 10-25 mu m, the smaller particle size causes the particle structure of the powder to be destroyed, partial combined biological active substances such as polyphenol, flavone and the like in a sample are released, and the oxidation resistance is improved.
The following advantageous results can be achieved by implementing the specific inventive content of the present invention:
(1) the invention provides a mixed fruit and vegetable juice beverage, which enriches the processing and utilization of pineapples. At present, pineapples are widely planted in provinces such as Guangdong, Fujian, Hainan and Taiwan in China, and the pineapples are golden in flesh color and aromatic in flavor. The invention researches and develops the fruit and vegetable juice by taking the pineapple juice as the main raw material, widens the application range and has good prospect.
(2) The composite fruit and vegetable juice disclosed by the invention achieves efficient compounding of flavor, nutrition, color and the like, fully utilizes fruit and vegetable raw materials, reduces the generation of byproducts, and improves economic benefits.
(3) The preparation method of the composite fruit and vegetable juice is simple and efficient to operate and can be used for large-scale production and application.
(4) The composite fruit and vegetable juice contains a large amount of natural anti-oxidation active substances of fruits and vegetables, and can play a very good anti-oxidation effect.
The conception, the specific structure and the technical effects of the present invention will be further described with reference to the accompanying drawings to fully understand the objects, the features and the effects of the present invention.
Drawings
FIG. 1 is a graph of the effect of mixed fruit and vegetable juices on caenorhabditis elegans longevity under paraquat challenge;
FIG. 2 is a graph showing the effect of mixed juice on the content of Reactive Oxygen Species (ROS) in C.elegans.
Detailed Description
The technical contents of the preferred embodiments of the present invention will be more clearly and easily understood by referring to the drawings attached to the specification. The present invention may be embodied in many different forms of embodiments and the scope of the invention is not limited to the embodiments set forth herein.
Example 1
The embodiment provides a preparation method of composite fruit and vegetable juice with an antioxidant function, which comprises the following steps:
(1) cleaning and juicing fruits and vegetables
1) Preparing pineapple juice: selecting fresh and intact pineapples, cleaning, peeling, squeezing and juicing to obtain a juice part to obtain pineapple juice;
2) preparing purple cabbage juice: selecting fresh purple cabbage without diseases and insect pests, removing outer layer of old leaves, removing core, cutting into small pieces with length and width of about 3cm, squeezing, and squeezing to obtain vegetable juice part to obtain purple cabbage juice.
(2) Drying pineapple residue, and micronizing
Preparing pineapple dregs: taking residual pineapple pomace after juicing, drying until the water content is lower than 5%, firstly pre-crushing by a high-speed crusher, sieving by a 100-mesh sieve to obtain conventional crushed pineapple pomace, and then carrying out superfine crushing on the pineapple pomace by a jet mill for 5 minutes to obtain superfine powder of the pineapple pomace with the particle size of about 10-20 microns.
(3) Mixing and blending
Taking 83 parts by weight of pineapple juice, 2 parts by weight of purple cabbage juice and 15 parts by weight of ultrafine pineapple dreg powder, mixing, blending and stirring uniformly.
(4) Filling, sterilizing, and cooling
Filling the mixed fruit and vegetable juice, sealing the cover, performing pasteurization, and then cooling to room temperature in sections as soon as possible.
Example 2
The embodiment provides a preparation method of composite fruit and vegetable juice with an antioxidant function, which comprises the following steps:
(1) cleaning and juicing fruits and vegetables
1) Preparing pineapple juice: selecting fresh and intact pineapples, cleaning, peeling, squeezing and juicing to obtain a juice part to obtain pineapple juice;
2) preparing purple cabbage juice: selecting fresh purple cabbage without diseases and insect pests, removing outer layer of old leaves, removing core, cutting into small pieces with length and width of about 3cm, squeezing, and squeezing to obtain vegetable juice part to obtain purple cabbage juice.
(2) Drying pineapple residue, and micronizing
Preparing pineapple dregs: taking residual pineapple pomace after juicing, drying until the water content is lower than 5%, firstly pre-crushing by a high-speed crusher, sieving by a 100-mesh sieve to obtain conventional crushed pineapple pomace, and then carrying out superfine crushing on the pineapple pomace by a jet mill for 10 minutes to obtain superfine powder of the pineapple pomace with the particle size of about 10-25 microns.
(3) Mixing and blending
Taking 82 parts by weight of pineapple juice, 3 parts by weight of purple cabbage juice and 15 parts by weight of ultrafine pineapple dreg powder, mixing, blending and stirring uniformly.
(4) Filling, sterilizing, and cooling
Filling the mixed fruit and vegetable juice, sealing the cover, performing pasteurization, and then cooling to room temperature in sections as soon as possible.
Example 3
The embodiment provides a preparation method of composite fruit and vegetable juice with an antioxidant function, which comprises the following steps:
(1) cleaning and juicing fruits and vegetables
1) Preparing pineapple juice: selecting fresh and intact pineapples, cleaning, peeling, squeezing and juicing to obtain a juice part to obtain pineapple juice;
2) preparing purple cabbage juice: selecting fresh purple cabbage without diseases and insect pests, removing outer layer of old leaves, removing core, cutting into small pieces with length and width of about 3cm, squeezing, and squeezing to obtain vegetable juice part to obtain purple cabbage juice.
(2) Drying pineapple residue, and micronizing
Preparing pineapple dregs: taking residual pineapple pomace after juicing, drying until the water content is lower than 5%, firstly pre-crushing by a high-speed crusher, sieving by a 100-mesh sieve to obtain conventional crushed pineapple pomace, then carrying out superfine crushing on the pineapple pomace by a jet mill for 5 minutes to obtain superfine pineapple pomace powder with the average particle size of about 15 microns.
(3) Mixing and blending
Taking 85 parts by weight of pineapple juice, 5 parts by weight of purple cabbage juice and 10 parts by weight of ultrafine pineapple dreg powder, mixing, blending and stirring uniformly.
(4) Filling, sterilizing, and cooling
Filling the mixed fruit and vegetable juice, sealing the cover, performing pasteurization, and then cooling to room temperature in sections as soon as possible.
The oxidation resistance of the composite fruit and vegetable juice is further proved by the following test data.
1. Experiment on protection effect of composite fruit and vegetable juice on oxidative stress of caenorhabditis elegans
1.1 culture and synchronization of caenorhabditis elegans
All caenorhabditis elegans were cultured on NGM plates containing E.coli OP50 in an incubator at 20 ℃. In order to ensure the accuracy of the experiment, nematodes containing a large amount of eggs in the body are selected, washed by M9 buffer solution, collected, centrifuged, the supernatant is discarded, 3mL of lysis solution is added, and 3mL of buffer solution is added after 3 minutes of lysis to stop the lysis. Centrifuging again and discarding the supernatant, and placing the flat plate containing the worm eggs in an incubator for culturing for the required time to obtain the synchronized nematodes.
Preparing an NGM culture medium containing mixed fruit and vegetable juice: the mixed juice of fruits and vegetables of example 3 was added to NGM medium cooled to 50 deg.C, shaken and mixed, and poured into sterilized petri dishes.
1.2 oxidative stress test
Control group: 60 pieces of C.elegans at the L1 stage were cultured on the normal-fed NGM plates for 3 days, and then picked up on NGM plates containing 5mM paraquat, and the number of deaths was recorded every 12 hours.
Mixing fruit and vegetable juice: caenorhabditis elegans at stage 60L 1 were plated on NGM plates containing pooled juice for 3 days, and then plated on NGM plates containing 5mM paraquat, and the number of deaths was recorded every 12 h.
1.3 determination of ROS content
Control group: culturing 90 pieces of caenorhabditis elegans at L1 stage on common NGM plate for 48 hr, picking the caenorhabditis elegans into 96-well plate, adding H with final concentration of 25 μ M2DCF-DA. The 96-well plate is placed in an enzyme-labeling instrument to scan the fluorescence intensity, the excitation wavelength is 485nm, the emission wavelength is 530nm, and the recording is carried out once every 10 minutes for 4 hours.
Mixing fruit and vegetable juice: culturing 90 pieces of C.elegans at L1 stage on plate containing mixed fruit and vegetable juice for 48 hr, transferring the nematodes into 96-well plate, adding H with final concentration of 25 μ M2DCF-DA. The 96-well plate is placed in an enzyme-labeling instrument to scan the fluorescence intensity, the excitation wavelength is 485nm, the emission wavelength is 530nm, and the recording is carried out once every 10 minutes for 4 hours.
2. Results of the experiment
2.1 Effect of Mixed fruit and vegetable juices on nematode oxidative stress Capacity
As shown in fig. 1, compared with the control group, the survival curve of the mixed fruit and vegetable juice group is significantly shifted to the right, which indicates that the mixed fruit and vegetable juice can significantly enhance the ability of the nematode to resist oxidative stress, thereby alleviating the oxidative stress of paraquat on the nematode.
2.2 Effect of Mixed fruit and vegetable juices on the content of Reactive Oxygen Species (ROS) in nematodes
Excessive accumulation of ROS in the body can cause a large number of harmful reactions, and is closely related to various diseases such as cardiovascular diseases, aging, cancers and the like. As can be seen from the attached figure 2, the ROS level of the mixed fruit and vegetable juice group is significantly reduced compared with the control group, which indicates that the ROS content in the nematodes can be effectively reduced by the treatment of the mixed fruit and vegetable juice.
The experimental results show that the compound fruit and vegetable juice has the effects of enhancing the resistance of caenorhabditis elegans to oxidative stress and reducing the ROS level in the caenorhabditis elegans body. Therefore, the mixed fruit and vegetable juice provided by the invention has a remarkable anti-oxidation effect.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (10)
1. The composite fruit and vegetable juice with the antioxidant function is characterized by consisting of 80-85 parts by weight of pineapple juice, 2-5 parts by weight of purple cabbage juice and 10-15 parts by weight of superfine pineapple residue powder, wherein the particle size of the superfine pineapple residue powder is 10-25 microns.
2. The compound fruit and vegetable juice with antioxidant function as claimed in claim 1, wherein the compound fruit and vegetable juice is composed of 83 parts by weight of pineapple juice, 2 parts by weight of purple cabbage juice and 15 parts by weight of ultrafine powder of pineapple residue.
3. The compound fruit and vegetable juice with antioxidant function as claimed in claim 1, wherein the compound fruit and vegetable juice is composed of 85 parts by weight of pineapple juice, 5 parts by weight of purple cabbage juice and 10 parts by weight of superfine powder of pineapple residue.
4. The compound fruit and vegetable juice having an antioxidant function as claimed in any one of claims 1 to 3, wherein the average particle diameter of the ultrafine powder of pineapple dregs is 15 μm.
5. A method for preparing the composite fruit and vegetable juice with antioxidant function as claimed in any one of claims 1-3, comprising the steps of:
step 1, cleaning pineapple and purple cabbage, and respectively preparing pineapple juice and purple cabbage juice;
step 2, carrying out ultramicro treatment on the pineapple residue remained after the pineapple juice is squeezed to obtain ultrafine pineapple residue powder, wherein the particle size of the ultrafine pineapple residue powder is 10-25 microns;
step 3, mixing and blending the pineapple juice, the purple cabbage juice and the superfine pineapple dreg powder according to a proportion;
and 4, filling, sterilizing and cooling the blended fruit and vegetable juice to obtain the composite fruit and vegetable juice.
6. The method for preparing the compound fruit and vegetable juice with the anti-oxidation function as claimed in claim 5, wherein the pineapple juice in the step 1 is obtained by washing, peeling and juicing fresh pineapples; the purple cabbage juice is prepared from fresh purple cabbage without diseases and insect pests by removing old leaves, removing cores, cutting leaves into pieces, juicing, and collecting vegetable juice.
7. The method of claim 5, wherein the step 2 of performing the ultramicro treatment further comprises the steps of:
step 2.1, drying the pineapple dregs;
step 2.2, pre-crushing the dried pineapple residues by using a high-speed crusher, and sieving to obtain conventional crushed pineapple residues;
and 2.3, carrying out superfine grinding on the conventionally ground pineapple residues by using an airflow grinder to obtain superfine powder of the pineapple residues.
8. The method for preparing the compound fruit and vegetable juice with antioxidant function as claimed in claim 7, wherein the pineapple residue is dried to a moisture content of less than 5% in step 2.1.
9. The method for preparing the compound fruit and vegetable juice with anti-oxidation function as claimed in claim 7, wherein the size of the sieve in step 2.2 is 100 meshes.
10. The method for preparing the compound fruit and vegetable juice with anti-oxidation function as claimed in claim 7, wherein the time for the superfine grinding in step 2.3 is 5-10 min.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440419A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Preparation method of dietary fiber pineapple juice |
| CN105050432A (en) * | 2013-02-15 | 2015-11-11 | 百事可乐公司 | Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes |
| CN105533329A (en) * | 2015-12-05 | 2016-05-04 | 许昌学院 | Preparation method of shaddock-carrot composite fruit and vegetable juice |
| US20170119024A1 (en) * | 2013-02-15 | 2017-05-04 | Tropicana Products, Inc. | Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits |
| CN108056350A (en) * | 2018-01-11 | 2018-05-22 | 广东日可威富硒食品有限公司 | A kind of sports drink of the polysaccharide containing pineapple bran |
-
2021
- 2021-05-26 CN CN202110578678.8A patent/CN113303413A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440419A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Preparation method of dietary fiber pineapple juice |
| CN105050432A (en) * | 2013-02-15 | 2015-11-11 | 百事可乐公司 | Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes |
| US20170119024A1 (en) * | 2013-02-15 | 2017-05-04 | Tropicana Products, Inc. | Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits |
| CN105533329A (en) * | 2015-12-05 | 2016-05-04 | 许昌学院 | Preparation method of shaddock-carrot composite fruit and vegetable juice |
| CN108056350A (en) * | 2018-01-11 | 2018-05-22 | 广东日可威富硒食品有限公司 | A kind of sports drink of the polysaccharide containing pineapple bran |
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