CN113925120B - Acerola cherry sodium hyaluronate compound beverage and preparation method thereof - Google Patents
Acerola cherry sodium hyaluronate compound beverage and preparation method thereof Download PDFInfo
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- CN113925120B CN113925120B CN202111276634.6A CN202111276634A CN113925120B CN 113925120 B CN113925120 B CN 113925120B CN 202111276634 A CN202111276634 A CN 202111276634A CN 113925120 B CN113925120 B CN 113925120B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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Abstract
The invention provides an acerola cherry sodium hyaluronate compound beverage and a preparation method thereof, wherein the preparation method comprises the following steps: selecting fresh acerola, cleaning, removing cores and stems, squeezing and separating to obtain acerola primary pulp; taking acerola cherry original pulp, adding pectase for enzymolysis, filtering after enzyme deactivation, and collecting filtrate; inoculating saccharomycetes, acetic acid bacteria and lactobacillus plantarum into the filtrate for fermentation to obtain acerola cherry fermentation liquor; adding citric acid, isomaltooligosaccharide, sodium hyaluronate, partridge tea extract, and crude polysaccharide of dragon fruit stems into acerola cherry fermentation broth, and blending to obtain acerola cherry sodium hyaluronate juice; and finally homogenizing, sterilizing, filling and cooling to obtain a finished product. The acerola cherry sodium hyaluronate beverage prepared by the invention is rich in active ingredients such as total phenols, has high SOD activity and is beneficial to delaying visual fatigue.
Description
Technical Field
The invention relates to the field of acerola cherry sodium hyaluronate beverage, in particular to an acerola cherry sodium hyaluronate compound beverage and a preparation method thereof.
Background
Acerola cherry (aceola cherry) is a fruit of the genus Acerola (Malpighia) of the family Malpighiaceae (Malpighia) and the species Malpighia (m. Acerola is a tropical small berry rich in various vitamins. The south Hainan island has unique tropical climate and natural environment and becomes the most ideal habitat of the acerola cherry. The acerola cherry has very high vitamin content, high oxidation speed of fresh fruits and high nutrition loss speed, and has great significance for deep processing of the acerola cherry.
The investigation shows that 70% -80% of white-collar people are in daily contact with the computer for more than 8 hours, less people can take eyes for 40 minutes continuously and then rest the eyes in time, and eyes xerosis, chronic conjunctivitis, allergic conjunctivitis, myopia and the like are easily caused by long-time watching a computer screen or a mobile phone screen. Therefore, the development of the drink which is helpful for delaying the visual fatigue of the screen has great significance.
Disclosure of Invention
In view of the above, the invention provides an acerola cherry sodium hyaluronate compound beverage and a preparation method thereof, and the prepared acerola cherry sodium hyaluronate beverage is rich in active ingredients such as total phenols and the like, and is beneficial to delaying visual fatigue.
The technical scheme of the invention is realized as follows:
the invention provides a preparation method of an acerola cherry sodium hyaluronate compound drink, which comprises the following steps:
(1) Pretreatment: selecting fresh acerola, cleaning, removing cores and stems, squeezing and separating to obtain acerola primary pulp;
(2) Enzymolysis: taking acerola cherry primary pulp, adding pectase for enzymolysis, wherein the adding amount of pectase is 0.18-0.22% of the mass of the acerola cherry primary pulp, the enzymolysis temperature is 35-45 ℃, the enzymolysis time is 70-90min, filtering after enzyme deactivation, and collecting filtrate;
(3) Fermentation: fermenting the filtrate, inoculating yeast, acetic acid bacteria and lactobacillus plantarum, wherein the inoculum size of the yeast is 1.4-1.6%, the inoculum size of the acetic acid bacteria is 1.1-1.3%, the inoculum size of the lactobacillus plantarum is 0.5-0.8%, and fermenting at 30-35 ℃ for 18-36h to obtain acerola cherry fermentation liquor;
(4) And (3) blending: blending acerola cherry fermentation liquor, wherein 0.008-0.012g of citric acid, 2-4g of isomaltooligosaccharide, 0.15-0.25g of sodium hyaluronate, 0.03-0.05g of partridge tea extract and 0.05-0.07g of dragon fruit stem crude polysaccharide are added into each 30ml of acerola cherry fermentation liquor to obtain acerola cherry sodium hyaluronate juice;
(5) Homogenizing: homogenizing the blended acerola cherry sodium hyaluronate juice;
(6) And (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the homogenized acerola cherry sodium hyaluronate juice, filling and cooling to obtain a finished product.
Further, the preparation method of the partridge tea extract comprises the following steps: pulverizing herba Francolini pinnatifidae, sieving with 40 mesh sieve, adding 10 times of 80% ethanol solution, recovering and extracting for 2 hr, collecting extractive solution, and vacuum drying to obtain herba Francolini pinnatifidae extract.
Further, the homogenizing pressure is 28-32Mpa, and the homogenizing time is 2-5 minutes.
Further, the inoculation amount of the saccharomycetes is 1.5%, the inoculation amount of the acetic acid bacteria is 1.2% and the inoculation amount of the lactobacillus plantarum is 0.6%.
Further, the fermentation temperature is 32 ℃, and the fermentation is carried out for 24 hours.
Further, 0.01g of citric acid, 3g of isomaltooligosaccharide, 0.2g of sodium hyaluronate, 0.04g of partridge tea extract and 0.06g of crude polysaccharide of dragon fruit stems are added into every 30ml of acerola cherry juice.
Further, the homogenizing pressure is 30Mpa, and the homogenizing time is 3 minutes.
Further, the temperature of the ultra-high temperature instantaneous sterilization is 138 ℃, and the sterilization time is 4s.
The acerola cherry sodium hyaluronate compound beverage is prepared by the preparation method of any one of the invention.
Compared with the prior art, the invention has the beneficial effects that:
the acerola cherry sodium hyaluronate beverage prepared by the invention is rich in active ingredients such as total phenols and the like, and is beneficial to delaying visual fatigue. The invention adopts a certain amount of saccharomycetes, acetic acid bacteria and lactobacillus plantarum to ferment the acerola cherry after enzymolysis, so that the content of active ingredients of the acerola cherry fermentation liquid is effectively improved, and the concentration of active ingredients such as total phenols of products is improved; according to the invention, a certain amount of partridge tea extract, crude polysaccharide of dragon fruit stems, acerola cherry fermentation liquor, sodium hyaluronate and the like are added for compounding, so that the content of active ingredients such as total phenols of the acerola cherry sodium hyaluronate beverage is further increased, the absorption of the active ingredients of the acerola cherry fermentation liquor is promoted, and the effect of delaying visual fatigue is further improved.
Detailed Description
In order to better understand the technical content of the present invention, the following provides specific examples to further illustrate the present invention.
The experimental methods used in the embodiment of the invention are conventional methods unless otherwise specified.
Materials, reagents, and the like used in the examples of the present invention are commercially available unless otherwise specified.
The preparation method of the partridge tea extract comprises the following steps: pulverizing herba Francolini pinnatifidae, sieving with 40 mesh sieve, adding 10 times of 80% ethanol solution, recovering and extracting for 2 hr, collecting extractive solution, and vacuum drying to obtain herba Francolini pinnatifidae extract.
The preparation method of the dragon fruit stem crude polysaccharide comprises the following steps: sieving the pitaya stem freeze-dried powder with a 40-mesh sieve, and extracting with subcritical water at 140 ℃ for 25 minutes, wherein the mass volume kg/L of the pitaya stem freeze-dried powder and water is 1:50 Centrifuging at 8000r/min for 10min, and collecting supernatant; concentrating the supernatant by rotary evaporation to obtain a concentrate; adding 80% ethanol solution into the concentrate, precipitating at 4deg.C for 12 hr, centrifuging at 6000r/min for 5min, and collecting precipitate to obtain crude polysaccharide of Pitaya stem.
Example 1 preparation of acerola cherry sodium hyaluronate beverage
(1) Pretreatment: selecting fresh acerola, cleaning, removing cores and stems, squeezing and separating to obtain acerola primary pulp;
(2) Enzymolysis: taking acerola cherry primary pulp, adding pectase for enzymolysis, wherein the adding amount of pectase is 0.20% of the mass of the acerola cherry primary pulp, the enzymolysis temperature is 40 ℃, the enzymolysis time is 80min, filtering after enzyme deactivation, and collecting filtrate;
(3) Fermentation: fermenting the filtrate, inoculating yeast, acetic acid bacteria and lactobacillus plantarum, wherein the yeast inoculum size is 1.5%, the acetic acid bacteria inoculum size is 1.2%, and the lactobacillus plantarum inoculum size is 0.6%, fermenting at the fermentation temperature of 32 ℃ for 24 hours to obtain acerola cherry fermentation liquor;
(4) And (3) blending: blending the acerola cherry fermentation liquor, and adding 0.01g of citric acid, 3g of isomaltooligosaccharide, 0.2g of sodium hyaluronate, 0.04g of partridge tea extract and 0.06g of crude polysaccharide of dragon fruit stems into each 30ml of acerola cherry fermentation liquor to obtain acerola cherry sodium hyaluronate juice;
(5) Homogenizing: homogenizing the blended acerola cherry sodium hyaluronate juice, wherein the homogenizing pressure is 30Mpa, and the homogenizing time is 3 minutes;
(6) And (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the homogenized acerola cherry sodium hyaluronate juice, wherein the sterilization temperature is 138 ℃, the sterilization time is 4s, and filling and cooling are carried out to obtain a finished product.
Example 2 preparation of acerola cherry sodium hyaluronate beverage
(1) Pretreatment: selecting fresh acerola, cleaning, removing cores and stems, squeezing and separating to obtain acerola primary pulp;
(2) Enzymolysis: taking acerola cherry primary pulp, adding pectase for enzymolysis, wherein the adding amount of pectase is 0.20% of the mass of the acerola cherry primary pulp, the enzymolysis temperature is 40 ℃, the enzymolysis time is 80min, filtering after enzyme deactivation, and collecting filtrate;
(3) Fermentation: fermenting the filtrate, inoculating yeast, acetic acid bacteria and lactobacillus plantarum, wherein the yeast inoculum size is 1.4%, the acetic acid bacteria inoculum size is 1.3%, and the lactobacillus plantarum inoculum size is 0.8%, fermenting at 30 ℃ for 36h to obtain acerola cherry fermentation liquor;
(4) And (3) blending: blending the acerola cherry fermentation liquor, and adding 0.01g of citric acid, 3g of isomaltooligosaccharide, 0.25g of sodium hyaluronate, 0.03g of partridge tea extract and 0.05g of crude polysaccharide of dragon fruit stems into each 30ml of acerola cherry fermentation liquor to obtain acerola cherry sodium hyaluronate juice;
(5) Homogenizing: homogenizing the blended acerola cherry sodium hyaluronate juice, wherein the homogenizing pressure is 30Mpa, and the homogenizing time is 3 minutes;
(6) And (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the homogenized acerola cherry sodium hyaluronate juice, wherein the sterilization temperature is 138 ℃, the sterilization time is 4s, and filling and cooling are carried out to obtain a finished product.
Example 3 preparation of acerola cherry sodium hyaluronate beverage
(1) Pretreatment: selecting fresh acerola, cleaning, removing cores and stems, squeezing and separating to obtain acerola primary pulp;
(2) Enzymolysis: taking acerola cherry primary pulp, adding pectase for enzymolysis, wherein the adding amount of pectase is 0.18% of the mass of the acerola cherry primary pulp, the enzymolysis temperature is 35 ℃, the enzymolysis time is 90min, filtering after enzyme deactivation, and collecting filtrate;
(3) Fermentation: fermenting the filtrate, inoculating yeast, acetic acid bacteria and lactobacillus plantarum, wherein the yeast inoculum size is 1.6%, the acetic acid bacteria inoculum size is 1.1%, and the lactobacillus plantarum inoculum size is 0.5%, fermenting at 35 ℃ for 18 hours to obtain acerola cherry fermentation liquor;
(4) And (3) blending: blending the acerola cherry fermentation liquor, wherein 0.008g of citric acid, 2g of isomaltooligosaccharide, 0.25g of sodium hyaluronate, 0.03g of partridge tea extract and 0.07g of crude polysaccharide of dragon fruit stems are added into each 30ml of acerola cherry fermentation liquor to obtain acerola cherry sodium hyaluronate juice;
(5) Homogenizing: homogenizing the blended acerola cherry sodium hyaluronate juice, wherein the homogenizing pressure is 28Mpa, and the homogenizing time is 5 minutes;
(6) And (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the homogenized acerola cherry sodium hyaluronate juice, wherein the sterilization temperature is 138 ℃, the sterilization time is 4s, and filling and cooling are carried out to obtain a finished product.
Example 4 preparation of acerola cherry sodium hyaluronate beverage
(1) Pretreatment: selecting fresh acerola, cleaning, removing cores and stems, squeezing and separating to obtain acerola primary pulp;
(2) Enzymolysis: taking acerola cherry primary pulp, adding pectase for enzymolysis, wherein the adding amount of pectase is 0.22% of the mass of the acerola cherry primary pulp, the enzymolysis temperature is 45 ℃, the enzymolysis time is 70min, filtering after enzyme deactivation, and collecting filtrate;
(3) Fermentation: fermenting the filtrate, inoculating yeast, acetic acid bacteria and lactobacillus plantarum, wherein the yeast inoculum size is 1.4%, the acetic acid bacteria inoculum size is 1.3%, and the lactobacillus plantarum inoculum size is 0.8%, fermenting at 30 ℃ for 36h to obtain acerola cherry fermentation liquor;
(4) And (3) blending: blending the acerola cherry fermentation liquor, and adding 0.012g of citric acid, 4g of isomaltooligosaccharide, 0.15g of sodium hyaluronate, 0.05g of partridge tea extract and 0.05g of dragon fruit stem crude polysaccharide into each 30ml of acerola cherry fermentation liquor to obtain acerola cherry sodium hyaluronate juice;
(5) Homogenizing: homogenizing the blended acerola cherry sodium hyaluronate juice, wherein the homogenizing pressure is 32Mpa, and the homogenizing time is 2 minutes;
(6) And (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the homogenized acerola cherry sodium hyaluronate juice, wherein the sterilization temperature is 138 ℃, the sterilization time is 4s, and filling and cooling are carried out to obtain a finished product.
Comparative example 1
The difference from example 1 is that lactobacillus plantarum is not added during the fermentation process, and the added amount of lactobacillus plantarum is replaced by the same amount of acetic acid bacteria. The specific fermentation steps are as follows: fermenting the filtrate, inoculating yeast and acetic acid bacteria, wherein the inoculum size of the yeast is 1.5% and the inoculum size of the acetic acid bacteria is 1.8%, and fermenting for 24 hours at the fermentation temperature of 32 ℃ to obtain acerola cherry fermentation liquor; other steps were consistent with example 1.
Comparative example 2
The difference from example 1 is that no acetic acid bacteria were added during the fermentation, and the amount of acetic acid bacteria added was replaced with an equivalent amount of lactobacillus plantarum. The specific fermentation steps are as follows: fermenting the filtrate, inoculating yeast and lactobacillus plantarum, wherein the inoculum size of the yeast is 1.5%, the inoculum size of the lactobacillus plantarum is 1.8%, and fermenting for 24 hours at the fermentation temperature of 32 ℃ to obtain the acerola cherry fermentation liquid. Other steps were consistent with example 1.
Comparative example 3
The difference from example 1 is that no partridge tea extract was added during the compounding process, and the added amount of partridge tea extract was replaced with an equivalent amount of crude polysaccharide of dragon fruit stems. The specific blending steps are as follows: blending the acerola cherry fermentation liquor, and adding 0.01g of citric acid, 3g of isomaltooligosaccharide, 0.2g of sodium hyaluronate and 0.10g of crude polysaccharide of dragon fruit stems into each 30ml of acerola cherry fermentation liquor to obtain the acerola cherry sodium hyaluronate juice. Other steps were consistent with example 1.
Comparative example 4
The difference from example 1 is that the crude polysaccharide of the stem of the dragon fruit is not added in the preparation process, and the addition amount of the crude polysaccharide of the stem of the dragon fruit is replaced by the equivalent partridge tea extract. The specific blending steps are as follows: and (3) blending the acerola cherry fermentation liquor, wherein 0.01g of citric acid, 3g of isomaltooligosaccharide, 0.2g of sodium hyaluronate and 0.10g of partridge tea extract are added into each 30ml of acerola cherry fermentation liquor, so as to obtain the acerola cherry sodium hyaluronate juice. Other steps were consistent with example 1.
1. Total phenol and superoxide dismutase (SOD) activity detection
The acerola cherry sodium hyaluronate beverage prepared in the above examples and comparative examples is tested for total phenol content and superoxide dismutase (SOD) activity, wherein the total phenol content is determined by adopting a Fu Lin Fen method, and the superoxide dismutase (SOD) activity is determined by adopting a nitrogen blue tetrazolium photochemical reduction method.
The results were as follows:
TABLE 1 Total phenol content, SOD Activity
| Total phenol (mg/mL) | SOD activity (U/mL) | |
| Example 1 | 16.55 | 23.26 |
| Example 2 | 13.46 | 20.11 |
| Example 3 | 14.74 | 21.18 |
| Example 4 | 13.78 | 20.69 |
| Comparative example 1 | 13.20 | 18.29 |
| Comparative example 2 | 12.68 | 17.27 |
| Comparative example 3 | 11.48 | 16.05 |
| Comparative example 4 | 12.65 | 17.14 |
The results show that compared with comparative examples 1-4, the acerola cherry sodium hyaluronate beverage prepared in examples 1-4 has high total phenol content and SOD activity value.
The invention adopts a certain amount of saccharomycetes, acetic acid bacteria and lactobacillus plantarum to ferment the acerola cherry after enzymolysis, so that the content of active ingredients of the acerola cherry fermentation liquid is effectively improved, and the total phenol concentration and SOD activity of the product are improved; in addition, a certain amount of partridge tea extract, crude polysaccharide of dragon fruit stems, acerola cherry fermentation liquor, sodium hyaluronate and the like are added for compounding, so that the total phenol concentration, SOD activity and the like of the acerola cherry sodium hyaluronate beverage are further improved.
2. Visual fatigue relieving effect test
Healthy volunteers of 20-25 years old who experienced eye fatigue were randomly divided into 4 groups of 18 persons each, test group 1-2, control group and blank group, respectively, test group 1 was given the acerola cherry sodium hyaluronate drink of example 1, test group 2 was given the acerola cherry sodium hyaluronate drink of example 2, and the daily dose was 30ml; the control group is given with vitamin lutein (commercial product) which is a solid beverage of Vorst lutein ester, the daily dosage is 10g, and 30ml of warm boiled water is added for infusion; the blank group took warm boiled water. Visual fatigue test was performed after 4 weeks of continuous administration, and Critical Flicker Frequency (CFF) was used as a measure of visual fatigue.
The VDT used for the experiment was a 22 inch LCD display screen with a resolution of 1680 x 1050, coupled with lenticular gratings to form a stereoscopic display, viewing distance 2m, and the height of the chair was adjusted by the volunteer to make the binocular and the screen center approximately equal, and the experiment was performed in a room where natural light was shining. As the viewing time increases, the level of visual function of the human eye decreases, the retinal and optic nerve functions decline, and the CFF measurement tends to decrease. The objective index CFF (critical flicker frequency) is measured before the testee views the video, the objective index CFF is measured after the testee views the stereoscopic video for 40 minutes and 60 minutes respectively, the CFF drop percentage is calculated, and the average value is calculated. Percentage CFF drop = (0 minCFF value-40/60 minCFF value)/0 minCFF value 100%
Table 2 percentage CFF drop over time
The results show that after the acerola cherry sodium hyaluronate beverage provided by the invention is continuously taken for 4 weeks, the visual fatigue on a screen is delayed, and compared with a blank group, the CFF reduction percentage of the test groups 1-2 is obviously reduced.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (8)
1. The preparation method of the acerola cherry sodium hyaluronate compound beverage is characterized by comprising the following steps of:
(1) Pretreatment: selecting fresh acerola, cleaning, removing cores and stems, squeezing and separating to obtain acerola primary pulp;
(2) Enzymolysis: taking acerola cherry primary pulp, adding pectase for enzymolysis, wherein the adding amount of pectase is 0.18-0.22% of the mass of the acerola cherry primary pulp, the enzymolysis temperature is 35-45 ℃, the enzymolysis time is 70-90min, filtering after enzyme deactivation, and collecting filtrate;
(3) Fermentation: fermenting the filtrate, inoculating yeast, acetic acid bacteria and lactobacillus plantarum, wherein the inoculum size of the yeast is 1.4-1.6%, the inoculum size of the acetic acid bacteria is 1.1-1.3%, the inoculum size of the lactobacillus plantarum is 0.5-0.8%, and fermenting at 30-35 ℃ for 18-36h to obtain acerola cherry fermentation liquor;
(4) And (3) blending: blending acerola cherry fermentation liquor, wherein 0.008-0.012g of citric acid, 2-4g of isomaltooligosaccharide, 0.15-0.25g of sodium hyaluronate, 0.03-0.05g of partridge tea extract and 0.05-0.07g of dragon fruit stem crude polysaccharide are added into each 30ml of acerola cherry fermentation liquor to obtain acerola cherry sodium hyaluronate juice;
(5) Homogenizing: homogenizing the blended acerola cherry sodium hyaluronate juice;
(6) And (3) sterilization: performing ultrahigh-temperature instantaneous sterilization on the homogenized acerola cherry sodium hyaluronate juice, filling and cooling to obtain a finished product;
the preparation method of the partridge tea extract comprises the following steps: pulverizing herba Francolini pinnatifidae, sieving with 40 mesh sieve, adding 10 times of 80% ethanol solution, recovering and extracting for 2 hr, collecting extractive solution, and vacuum drying to obtain herba Francolini pinnatifidae extract;
the preparation method of the dragon fruit stem crude polysaccharide comprises the following steps: sieving the pitaya stem freeze-dried powder with a 40-mesh sieve, and extracting with subcritical water at 140 ℃ for 25 minutes, wherein the mass volume kg/L of the pitaya stem freeze-dried powder and water is 1:50 Centrifuging at 8000r/min for 10min, and collecting supernatant; concentrating the supernatant by rotary evaporation to obtain a concentrate; adding 80% ethanol solution into the concentrate, precipitating at 4deg.C for 12 hr, centrifuging at 6000r/min for 5min, and collecting precipitate to obtain crude polysaccharide of Pitaya stem.
2. The method according to claim 1, wherein the homogenizing pressure is 28-32Mpa and the homogenizing time is 2-5 minutes.
3. The method according to claim 1, wherein the yeast is inoculated in an amount of 1.5%, the acetic acid bacteria is inoculated in an amount of 1.2%, and the lactobacillus plantarum is inoculated in an amount of 0.6%.
4. A method according to claim 1 or 3, wherein the fermentation temperature is 32 ℃ and the fermentation is carried out for 24 hours.
5. The preparation method according to claim 1, wherein 0.01g of citric acid, 3g of isomaltooligosaccharide, 0.2g of sodium hyaluronate, 0.04g of partridge tea extract and 0.06g of crude polysaccharide of dragon fruit stem are added per 30ml of acerola juice.
6. The method according to claim 2, wherein the homogenizing pressure is 30Mpa and the homogenizing time is 3 minutes.
7. The method according to claim 1, wherein the ultra-high temperature instantaneous sterilization is performed at a temperature of 138 ℃ for a sterilization time of 4s.
8. An acerola cherry sodium hyaluronate compound beverage, which is characterized by being prepared by the preparation method of any one of claims 1-7.
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| CN104435072A (en) * | 2014-12-10 | 2015-03-25 | 中国医学科学院药用植物研究所海南分所 | Extract with effect of assisting reduction of blood glucose and blood fat and preparation method thereof |
| CN105011101A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Tender ginger sauce with flower fragrance and rich wine and preparation method of tender ginger sauce |
| CN106858607A (en) * | 2017-04-11 | 2017-06-20 | 姜红成 | Prepare the fermentation composition and preparation method with the plant enzyme nursed one's health and strengthen immune function of human body |
| CN112522053A (en) * | 2020-12-10 | 2021-03-19 | 海南大学 | Preparation method of acerola cherry fruit wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104435072A (en) * | 2014-12-10 | 2015-03-25 | 中国医学科学院药用植物研究所海南分所 | Extract with effect of assisting reduction of blood glucose and blood fat and preparation method thereof |
| CN105011101A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Tender ginger sauce with flower fragrance and rich wine and preparation method of tender ginger sauce |
| CN106858607A (en) * | 2017-04-11 | 2017-06-20 | 姜红成 | Prepare the fermentation composition and preparation method with the plant enzyme nursed one's health and strengthen immune function of human body |
| CN112522053A (en) * | 2020-12-10 | 2021-03-19 | 海南大学 | Preparation method of acerola cherry fruit wine |
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