CN113875920A - Preparation method of fruit juice beverage rich in polyphenol and saponin - Google Patents

Preparation method of fruit juice beverage rich in polyphenol and saponin Download PDF

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CN113875920A
CN113875920A CN202111183190.1A CN202111183190A CN113875920A CN 113875920 A CN113875920 A CN 113875920A CN 202111183190 A CN202111183190 A CN 202111183190A CN 113875920 A CN113875920 A CN 113875920A
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polyphenol
saponin
fruit juice
rich
juice beverage
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张存存
谭志超
张志明
王辉斌
万方云
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Powdery Hubei Health Industrial Co ltd
Beijing Powdery Health Industry Co ltd
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Powdery Hubei Health Industrial Co ltd
Beijing Powdery Health Industry Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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 relates to a preparation method of fruit juice beverage rich in polyphenol and saponin, which comprises the steps of juicing fruit rich in polyphenol, removing fruit residues, and concentrating to obtain concentrated fruit juice rich in polyphenol; extracting plant material rich in saponins with water, removing residue, and concentrating to obtain concentrated solution rich in saponins; adding the concentrated solution rich in saponin into concentrated fruit juice rich in polyphenol, mixing, homogenizing under high pressure, sterilizing to obtain concentrated juice beverage rich in polyphenol and saponin, and spray drying to obtain the same type of fruit juice solid beverage. According to the invention, the natural surfactant saponin is used for embedding polyphenol in the fruit juice, the embedded fruit juice beverage is stable, the polyphenol is protected to a certain extent in a high-temperature sterilization or drying process after being embedded, the loss of the antioxidant capacity of the fruit juice is small, and the saponin component is a wall material and is also a functional active component, so that the fruit juice beverage achieves two purposes by one action, and becomes a delicious and stable-nutrition fruit juice beverage.

Description

Preparation method of fruit juice beverage rich in polyphenol and saponin
Technical Field
The invention relates to a fruit juice beverage rich in polyphenol and saponin and a preparation method thereof, belonging to the field of natural plant component application and the technical field of beverages.
Background
The precipitation of fruit juice has always been a major technical problem which plagues the fruit juice industry. It is generally accepted that precipitation of juice is closely related to polyphenolic substances. Polyphenolic substances are secondary metabolites in plants, which can participate in enzymatic browning, non-enzymatic browning, and post-haze reactions of fruit juice, resulting in deterioration of fruit juice quality. The polyphenol also has the wide health-care pharmacological effects of resisting oxidation, removing free radicals, resisting inflammation, enhancing immunity and the like, and the phenolic substances can endow the fruit juice with higher nutritional value, but the polyphenol substances are easily oxidized and lose activity in the production process of the fruit juice.
Saponins are a large group of glycosides that occur widely in the natural plant kingdom. In the molecular structure, the natural saponin is formed by taking a hydrophobic group of triterpene or steroid aglycone as a bracket and attaching a hydrophilic sugar chain, so that high interfacial activity is shown, and natural functional advantages are provided for stable state construction of the natural saponin in a food emulsification embedding system.
The prior literature reports embedding methods of various polyphenols, for example, chinese patent CN105105335B discloses a phosphate modified porous starch quantitatively-embedded tea polyphenol compound, and a preparation method and use thereof, wherein the phosphate modified porous starch quantitatively-embedded tea polyphenol compound is a compound obtained by adsorbing and embedding tea polyphenols by phosphate modified porous starch and freeze-drying the tea polyphenols. Chinese patent CN106509899A discloses a method for embedding tea polyphenol by compounding debranched starch and xanthan gum, which takes starch as a main raw material, prepares a wall material by compounding with xanthan gum, and embeds tea polyphenol to realize the stabilization of tea polyphenol. Chinese patent CN109198361A discloses an instant solid beverage using xylitol to embed tea polyphenol and an industrial preparation method, xylitol is used as a raw material for embedding tea polyphenol and effectively protects and adsorbs tea polyphenol, thereby solving the problem that tea polyphenol is easy to oxidize after extraction, and in the aspect of taste, xylitol is used as a raw material to neutralize the bitterness of tea polyphenol, thereby achieving the purpose of being suitable for direct eating and instant dissolution. Chinese patent CN109674034A discloses a Pichia pastoris embedded tea polyphenol microcapsule and a preparation method thereof, wherein tea polyphenol is embedded in yeast cells by utilizing the adsorption and absorption functions of Pichia pastoris, so that the tea polyphenol yeast microcapsule is prepared, the oxidation resistance of the original tea polyphenol can be kept, and meanwhile, the Pichia pastoris is heat-resistant, acid-resistant and alkali-resistant, and the tea polyphenol microcapsule can effectively improve the stability of the tea polyphenol under the conditions of illumination and the like. Chinese patent CN111670930A discloses a preparation method of microcapsule-embedded kelp polyphenol biscuits and products thereof, which are prepared by mixing kelp polyphenol, sodium alginate and cyclodextrin, adding water for dissolving, freezing and drying in vacuum to obtain solid, and crushing to obtain microcapsule-embedded kelp polyphenol.
Although the existing polyphenol embedding method can improve the stability of the product to a certain extent and protect the antioxidant activity of polyphenol, the existing research does not apply the polyphenol embedding technology to the field of fruit juice beverages, and particularly the research of embedding polyphenol by using natural saponin as an emulsifying wall material is not seen.
Disclosure of Invention
The invention aims to solve the technical problems that polyphenol is easy to be oxidized and lose activity due to the existence of polyphenol substances in the process of concentrating and storing juice and the high temperature in the process of sterilizing and drying the juice, thereby innovatively applying natural emulsifier saponin to the embedding technology of the juice polyphenol to prepare the juice beverage rich in polyphenol and saponin. The purpose of the invention is realized by the following technical scheme:
a method for preparing fruit juice beverage rich in polyphenol and saponin comprises the following steps:
step 1, preparing concentrated juice containing polyphenol: juicing fruits rich in polyphenol, removing pomace, and concentrating to obtain concentrated juice containing polyphenol, wherein the operating temperature of the juicing, the removing of the pomace and the concentration is 0-80 ℃;
step 2, preparing a concentrated solution containing saponin: extracting the plant raw material containing the saponins with water, removing dregs of a decoction, and concentrating to obtain a concentrated solution containing the saponins, wherein the operation temperature for removing the dregs of a decoction and concentrating is 0-80 ℃;
step 3, batching: adding the concentrated solution containing saponin obtained in the step (2) into the concentrated juice containing polyphenol obtained in the step (1), and stirring and mixing uniformly; the concentrated solution containing saponin has the saponin content of 2-50 percent and the concentrated juice containing polyphenol has the soluble solid content of 10-60 percent; the adding proportion of the concentrated solution containing the saponin is 0.1-10.0% of the total mass of the ingredients;
step 4, homogeneous embedding: vacuum degassing the feed liquid obtained by burdening in the step 3 at normal temperature and 0.07MPa-0.08MPa, and then carrying out high-pressure homogeneous embedding;
and step 5, sterilization: and (4) sterilizing the feed liquid obtained in the step (4) to obtain the concentrated juice beverage pulp rich in polyphenol and saponin.
Further optimization: in the step 1, the fruit containing polyphenol is one or more of apple, pomegranate, grape, waxberry, pomelo, watermelon, snow pear, blueberry, emblic leafflower fruit, kiwi fruit and blackberry.
Further, in the step 1, the juice is one or more of pulping, squeezing and enzymolysis; the method for removing the pomace comprises one or two of filtration and centrifugation; the concentration is one or more of reduced pressure concentration, freeze concentration and membrane concentration,
further, in step 2, the plant material containing saponin is one or more of ginseng, liquorice, epimedium, astragalus, pseudo-ginseng, platycodon grandiflorum and asparagus.
Further, in the step 2, water extraction is carried out, wherein the weight ratio of the feed liquid is 1: 2-20; the temperature is 30-120 ℃, the extraction times are 1-3 times, and the extraction time is 0.5-24 h each time; the method for removing the dregs of a decoction is one or two of filtration and centrifugation; the concentration is one or more of reduced pressure concentration, freeze concentration and membrane concentration.
Further, in step 3, one or more of starch, modified starch, maltodextrin, maltose syrup, glucose syrup, polydextrose, fructo-oligosaccharide and isomaltose oligosaccharide which are helpful for embedding are added.
Further, in step 3, a metal ion chelating agent, such as one or more of phosphates and disodium EDTA, is added.
Further, in step 4, the high-pressure homogenization is performed for 1-3 times at 30-80 ℃ and 10-50 MPa.
Further, in step 5, the sterilization process is one or more of microwave sterilization, UHT sterilization, pasteurization and high-pressure steam sterilization.
Further, the method also comprises the step 6: the concentrated juice beverage pulp is subjected to spray drying to obtain the same type of fruit juice solid beverage, and the air inlet temperature of the spray drying is 120-200 ℃.
The invention has the beneficial effects that:
1. the natural surface active agent saponin is used for embedding the effective active components of polyphenol in the fruit juice, and the embedded feed liquid is stable, belonging to a new fruit juice stabilizing technology.
2. After the polyphenol is embedded, the polyphenol is protected to a certain degree in the high-temperature sterilization or drying process, and the loss of the antioxidant capacity of the juice is small.
3. The saponin component is a wall material and a functional active component, thereby achieving two purposes.
Drawings
FIG. 1 is a general flow chart of the preparation method of the present invention.
Detailed Description
Example 1
The preparation method of the juice beverage rich in polyphenol and saponin comprises the following steps:
(1) preparing concentrated pomegranate juice rich in polyphenol, selecting pomegranate, cleaning, squeezing, removing fruit residue by horizontal centrifugation and ultrafiltration membrane filtration, and concentrating under reduced pressure at 60 deg.C to obtain concentrated pomegranate juice;
(2) preparing a concentrated solution rich in ginsenoside, and extracting ginseng rootlet with water, wherein the weight ratio of the material liquid to the material liquid is 1: 10; extracting at 90 deg.C for 2 times (each time for 1.0 hr), filtering, centrifuging, removing residue, and concentrating under reduced pressure at 70 deg.C to obtain concentrated solution rich in ginsenoside;
(3) preparing materials, namely adding the concentrated solution rich in ginsenoside (6 percent of ginsenoside) obtained in the step (2) into the concentrated pomegranate juice rich in polyphenol (40 percent of soluble solid), wherein the adding amount of the concentrated solution rich in ginsenoside is 5 percent of the total feed solution, and uniformly stirring and mixing;
(4) homogenizing and embedding, vacuum degassing the feed liquid obtained in the step (3) at normal temperature and 0.07-0.08 MPa, and then homogenizing and embedding at high pressure for 2 times at 40 ℃ and 40 MPa;
(5) and (3) sterilizing the feed liquid obtained in the step (4), wherein the sterilization process is UHT sterilization, the sterilization temperature is 110 ℃, and the sterilization time is 30s, so that the ginseng-pomegranate juice beverage thick pulp is obtained, and then the thick pulp can be subjected to aseptic filling to prepare the pre-packaged nutritional beverage for consumers.
Example 2
The preparation method of the juice beverage rich in polyphenol and saponin comprises the following steps:
(1) preparing concentrated apple juice rich in polyphenol, selecting apples, cleaning, squeezing, removing fruit residues by horizontal centrifugation and ultrafiltration membrane filtration, and concentrating under reduced pressure at 60 deg.C to obtain concentrated apple juice;
(2) preparing concentrated solution rich in notoginsenoside, pulverizing Notoginseng radix root tuber, and extracting with water at a feed-liquid weight ratio of 1: 12; extracting at 90 deg.C for 2 times (each time for 1.0 hr), filtering, centrifuging, removing residue, and concentrating under reduced pressure at 70 deg.C to obtain concentrated solution rich in ginsenoside;
(3) mixing, namely adding the concentrated solution rich in ginsenoside (4% of ginsenoside) obtained in the step (2) into the concentrated apple juice rich in polyphenol (35% of soluble solid), adding the concentrated solution rich in ginsenoside with the addition amount of 4% of total feed liquid, adding Flo-max8 modified starch accounting for 8% of the total feed liquid, and stirring and mixing uniformly;
(4) homogenizing and embedding, vacuum degassing the feed liquid obtained in the step (3) at normal temperature and 0.07-0.08 MPa, and then homogenizing and embedding at high pressure for 2 times at 40 ℃ and 35 MPa;
(5) sterilizing the feed liquid obtained in the step (4), wherein the sterilization process is UHT sterilization, the sterilization temperature is 115 ℃, and the sterilization time is 30 s;
(6) and then spray drying to obtain the notoginseng apple juice solid beverage.
Example 3
The preparation method of the juice beverage rich in polyphenol and saponin comprises the following steps:
(1) preparing concentrated grape juice rich in polyphenol, selecting and cleaning grapes, pulping with belt seeds, removing pomace by horizontal centrifugation, disc centrifugation and ultrafiltration membrane filtration, and concentrating under reduced pressure at 60 ℃ to obtain concentrated grape juice;
(2) preparing a concentrated solution rich in saponin, coarsely crushing the rhizomes of fresh asparagus, and then extracting with water, wherein the weight ratio of the feed liquid to the water is 1: 8; extracting at 60 deg.C for 2 times (each time for 0.5 hr), filtering, centrifuging in horizontal mode and disc centrifuging to remove residue, and concentrating at 70 deg.C under reduced pressure to obtain concentrated solution rich in asparagus saponin;
(3) preparing materials, namely adding the concentrated solution (saponin content is 7%) rich in asparagus saponin obtained in the step (2) into concentrated grape juice (soluble solid content is 45%) rich in polyphenol obtained in the step (1), wherein the addition amount of the concentrated solution rich in asparagus saponin is 2% of the total solution, and maltodextrin 10% of the total solution is added, so that a metal ion chelating agent sodium tripolyphosphate is added, the addition amount of the electrodialysis is 0.3% of the total solution, and the mixture is uniformly stirred and mixed, because the asparagus concentrated solution contains more metal ions (Libogling, and the like; research on regulating and controlling the ion composition of the asparagus juice and influence on sensory quality [ J ] food and fermentation industry, 2020,46(22): 84-90.);
(4) homogenizing and embedding, vacuum degassing the feed liquid obtained in the step (3) at normal temperature and 0.07-0.08 MPa, and then homogenizing and embedding at high pressure for 2 times at 40 ℃ and 35 MPa;
(5) and (4) sterilizing the feed liquid obtained in the step (4), wherein the sterilization process is a combination of UHT pre-sterilization and pasteurization, the UHT pre-sterilization temperature is 105 ℃, the sterilization time is 30s, the mixture is filled into 12mL aluminum-plastic flexible packages, and then pasteurization is carried out, the pasteurization temperature is 95 ℃, and the pasteurization time is 20min, so that the thick syrup of the pre-packaged food asparagus grape juice beverage is obtained.
Comparative example 1
The method of making a juice beverage according to this comparative example, which is a comparative experiment of example 1, includes the steps of:
(1) preparing concentrated pomegranate juice rich in polyphenol, selecting pomegranate, cleaning, squeezing, filtering with horizontal centrifugation and ultrafiltration membrane to remove fruit residue, and concentrating under reduced pressure at 60 deg.C to obtain concentrated pomegranate juice with soluble solid content of 40%;
(2) and (3) sterilizing the feed liquid obtained in the step (1), wherein the sterilization process is UHT sterilization, the sterilization temperature is 110 ℃, and the sterilization time is 30s, so that the concentrated pomegranate juice beverage is obtained, and then the concentrated pomegranate juice beverage can be subjected to aseptic filling to prepare the pre-packaged nutritional beverage for consumers.
Comparative example 2
The juice beverage and method of making the same as described in this comparative example, which is a comparative experiment of example 2, included the steps of:
(1) preparing concentrated apple juice rich in polyphenol, selecting apples, cleaning, squeezing, removing fruit residues by horizontal centrifugation and ultrafiltration membrane filtration, and concentrating under reduced pressure at 60 deg.C to obtain concentrated apple juice with soluble solid content of 35%;
(2) adding Flo-max8 modified starch accounting for 10% of the total feed liquid, and stirring and mixing uniformly;
(3) and (3) sterilizing the feed liquid obtained in the step (2), wherein the sterilization process is UHT sterilization, the sterilization temperature is 115 ℃, the sterilization time is 30s, and then spray drying is carried out to obtain the apple juice solid beverage.
Comparative example 3
The juice beverage and method of making the same described in this comparative example, which is a comparative experiment of example 6, included the steps of:
(1) preparing concentrated grape juice rich in polyphenol, selecting and cleaning grapes, pulping with belt seeds, removing pomace by horizontal centrifugation, disc centrifugation and ultrafiltration membrane filtration, and concentrating under reduced pressure at 60 ℃ to obtain concentrated grape juice with 45% of soluble solid;
(2) and (3) sterilizing the feed liquid obtained in the step (1), wherein the sterilization process is a combination of UHT pre-sterilization and pasteurization, the UHT pre-sterilization temperature is 105 ℃, the sterilization time is 30s, the mixture is filled into 12mL aluminum-plastic flexible packages, and then pasteurization is carried out, and the pasteurization temperature is 95 ℃, the sterilization time is 20min, so that the concentrated grape juice as the pre-packaged food is obtained.
The detection method comprises the following steps:
1. determination of the stability factor
Measuring sample 30mL, centrifuging under 11.76N centrifugal force for 30min, and measuring absorbance value A of sample before and after centrifugation at 660nm0And A, blank is water, and A/A0As a stability factor. The stability factor can directly reflect the quality of the suspension stability of the sample, the larger the stability factor is, the better the suspension stability is, otherwise, the poorer the suspension stability is.
Stability factor/% - (. A/A)0×100
2. Measurement of antioxidant Capacity
And (3) detecting the oxidation resistance of the feed liquid by using the degree of color change of the DPPH free radical solution. Adding 1mL of the treated fruit juice sample into 2mL of ethanol solution containing 75 μmol/L DPPH, adding anhydrous ethanol to make the total volume 4mL, shaking, standing in the dark at room temperature for 30min, and measuring the absorbance A at 517nm with anhydrous ethanol as referencei. Simultaneously measuring the absorbance A of a mixed solution of 2mL of DPPH solution and 2mL of absolute ethyl alcoholcAnd the absorbance A of a mixture of 2mL of the treated fruit juice sample and 2mL of absolute ethanolj. The clearance was calculated according to the following formula:
clearance rate ═ 1- (A)i-Aj)/Ac]×100％
Wherein: a. thec-absorbance of DPPH solution without addition of test solution;
Ai-absorbance of the DPPH solution when the test solution is added;
Aj-absorbance of the liquid to be measured at the measurement wavelength.
3. Sample processing method
All samples are diluted to the same concentration for measurement, and are diluted into liquid with 10% soluble solid by adding water, and the samples are taken after being uniformly stirred.
And (3) comparing experimental results:
the stability factor of the product is shown in the following table:
Figure BDA0003298099770000071
the comparison of the measurement results of the stability coefficients of the products shows that the stability coefficient of the fruit juice beverage embedded by the saponin substances is increased, and the stability is obviously improved.
The DPPH radical clearance of the product is shown in the following table:
Figure BDA0003298099770000072
comparing the last three comparative examples, the first three examples all use saponin substances to embed the polyphenol in the juice to a certain degree. In all the examples and comparative examples, the DPPH free radical clearance of the finished product is reduced to different degrees compared with that of the material before sterilization, and the comparative example is reduced to a larger extent, which shows that the saponin substances are used for embedding the polyphenol in the fruit juice, so that the polyphenol can be protected to a certain extent and prevented from being oxidized when the fruit juice is subjected to high-temperature treatment, and the obtained fruit juice product has small loss of oxidation resistance. After 3 months of accelerated shelf life test, the oxidation resistance loss of the concentrated juice of the next three comparative examples is almost lost, the DPPH free radical clearance rate is less than 20%, and the products of the three examples which are embedded by saponin still keep the DPPH free radical clearance rate of more than 48%, which shows that the saponin substances are used for embedding polyphenol in the juice, so that the oxidation resistance loss of the juice product in the shelf life can be effectively reduced.
The above embodiments will further assist those skilled in the art to understand the present invention, but should not be construed as limiting the present invention, and any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. A preparation method of fruit juice beverage rich in polyphenol and saponin is characterized by comprising the following steps:
step 1, preparing concentrated juice containing polyphenol: juicing fruits rich in polyphenol, removing pomace, and concentrating to obtain concentrated juice containing polyphenol, wherein the operating temperature of the juicing, the removing of the pomace and the concentration is 0-80 ℃;
step 2, preparing a concentrated solution containing saponin: extracting the plant raw material containing the saponins with water, removing dregs of a decoction, and concentrating to obtain a concentrated solution containing the saponins, wherein the operation temperature for removing the dregs of a decoction and concentrating is 0-80 ℃;
step 3, batching: adding the concentrated solution containing saponin obtained in the step (2) into the concentrated juice containing polyphenol obtained in the step (1), and stirring and mixing uniformly; the saponin content of the concentrated solution containing saponin is 2% -50%, and the soluble solid content of the concentrated juice containing polyphenol is 10% -60%; the adding proportion of the concentrated solution containing the saponin is 0.1-10.0% of the total mass of the ingredients;
step 4, homogeneous embedding: vacuum degassing the feed liquid obtained by burdening in the step 3 at normal temperature and 0.07MPa-0.08MPa, and then carrying out high-pressure homogeneous embedding;
and step 5, sterilization: and (4) sterilizing the feed liquid obtained in the step (4) to obtain the concentrated juice beverage pulp rich in polyphenol and saponin.
2. The method of preparing a polyphenol and saponin enriched fruit juice beverage as claimed in claim 1, wherein: in the step 1, the fruit containing polyphenol is one or more of apple, pomegranate, grape, waxberry, pomelo, watermelon, snow pear, blueberry, emblic leafflower fruit, kiwi fruit and blackberry.
3. The method of preparing a polyphenol and saponin enriched fruit juice beverage as claimed in claim 1, wherein: in the step 1, the juice is one or more of pulping, squeezing and enzymolysis; the method for removing the pomace comprises one or two of filtration and centrifugation; the concentration is one or more of reduced pressure concentration, freeze concentration and membrane concentration.
4. The method of preparing a polyphenol and saponin enriched fruit juice beverage as claimed in claim 1, wherein: in the step 2, the plant material containing saponin is one or more of ginseng, liquorice, epimedium, astragalus, pseudo-ginseng, platycodon grandiflorum and asparagus.
5. The method of preparing a polyphenol and saponin enriched fruit juice beverage as claimed in claim 1, wherein: in the step 2, water extraction is carried out, and the weight ratio of feed liquid is 1: 2-20; the temperature is 30-120 ℃, the extraction times are 1-3 times, and the extraction time is 0.5-24 h each time; the method for removing the dregs of a decoction is one or two of filtration and centrifugation; the concentration is one or more of reduced pressure concentration, freeze concentration and membrane concentration.
6. The method of preparing a polyphenol and saponin enriched fruit juice beverage as claimed in claim 1, wherein: in the step 3, one or more of starch, modified starch, maltodextrin, maltose syrup, glucose syrup, polydextrose, fructo-oligosaccharide and isomaltose oligosaccharide which are helpful for embedding are also added.
7. The method of preparing a polyphenol and saponin enriched fruit juice beverage as claimed in claim 1, wherein: in step 3, a metal ion chelating agent, such as one or more of phosphates and disodium EDTA, is also added.
8. The method of preparing a polyphenol and saponin enriched fruit juice beverage as claimed in claim 1, wherein: in step 4, homogenizing for 1-3 times under the conditions of 30-80 ℃ and 10-50 MPa.
9. The method of preparing a polyphenol and saponin enriched fruit juice beverage as claimed in claim 1, wherein: in the step 5, the sterilization process is one or more of microwave sterilization, UHT sterilization, pasteurization and high-pressure steam sterilization.
10. The method of preparing a polyphenol and saponin enriched fruit juice beverage as claimed in claim 1, wherein: further comprising the step 6: the concentrated juice beverage pulp is subjected to spray drying to obtain the same type of fruit juice solid beverage, and the air inlet temperature of the spray drying is 120-200 ℃.
CN202111183190.1A 2021-10-11 2021-10-11 Preparation method of fruit juice beverage rich in polyphenol and saponin Pending CN113875920A (en)

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CN102726792A (en) * 2012-07-03 2012-10-17 哈尔滨怡康药业有限公司 Composite fruit juice and its processing method
CN106387551A (en) * 2016-09-18 2017-02-15 天津北洋百川生物技术有限公司 Ginseng flower bud and raspberry composite beverage and preparation technology thereof
CN107927513A (en) * 2017-12-20 2018-04-20 徐州世缘食品有限公司 A kind of preparation method of instant burdock solid beverage
CN109363009A (en) * 2018-10-26 2019-02-22 内蒙古中健宝生物科技有限公司 A kind of Radix Astragali blueberry composition and Radix Astragali blueberry drink prepared therefrom and preparation method thereof
CN110839792A (en) * 2019-11-28 2020-02-28 江西共青江中食疗科技有限公司 Composite fruit and vegetable juice beverage and preparation method thereof

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