CN114514971A - Novel milk beverage containing pomegranate peel polysaccharide and preparation method thereof - Google Patents
Novel milk beverage containing pomegranate peel polysaccharide and preparation method thereof Download PDFInfo
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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
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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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a novel milk beverage containing polysaccharide extracted from pomegranate rind and a preparation method thereof, belonging to the field of functional beverages. The milk beverage comprises the following raw materials in parts by mass: 1.5-2.5 parts of white granulated sugar, 0.1-0.15 part of sodium citrate, 0.38-0.42 part of ovalbumin, 0.38-0.42 part of pomegranate peel polysaccharide, 3.8-4.2 parts of soybean oil, 0.008-0.010 part of sodium benzoate and 35-40 parts of water. Adding ovalbumin and pomegranate peel polysaccharide into water, and fully dissolving to obtain emulsion 1; adding soybean oil into the emulsion 1, and fully mixing to obtain emulsion 2; adding a white granulated sugar solution prepared from white granulated sugar, sodium citrate and water into the emulsion 2, and fully mixing to obtain an emulsion 3; and adding sodium benzoate into the emulsion 3, and completely dissolving to obtain the milk beverage containing pomegranate rind polysaccharide. The milk beverage has good oxidation resistance and good health care function.
Description
Technical Field
The invention belongs to the field of functional beverages, and particularly relates to a novel milk beverage containing pomegranate rind polysaccharide and a preparation method thereof.
Background
Pomegranate rind, with the actions of astringing intestine to check diarrhea, stopping bleeding and expelling parasites, is commonly used for chronic diarrhea, chronic dysentery, hematochezia, rectocele, metrorrhagia and metrostaxis, leukorrhagia, abdominal pain due to parasitic infestation. The pomegranate has wide distribution of producing areas, the original Balganjuan to Iran and the adjacent areas, and the temperate zone and the tropical zone of the world are all planted. A large number of wild old pomegranate communities are distributed on barren slopes on two sides of a corner river with the elevation of 1700-. The method is characterized in that the method is implemented in north and south China, the planting area of Jiangsu, Henan and other fields is large, and certain high-quality varieties are cultivated, wherein the crystal pomegranate and the small pomegranate of Jiangsu are good varieties. The pomegranate has large planting area and high annual output in China, but the utilization of pomegranate peel is little.
Polysaccharides are widely present in higher plants, algae, microorganisms and animals, are biopolymers with the most abundant natural content, and are one of four basic substances for maintaining normal life activities. Since the 60 s of the 20 th century, polysaccharides have gradually found complex multifaceted biological activities and functions, particularly effects on the immune function of the body, and thus have attracted increasing research interest from researchers. Then, various crude polysaccharide products such as momordica grosvenori, medlar, georgette, tea, onion, garlic and the like are separated and purified by different technical methods. According to literature reports, the current methods for separating and purifying polysaccharide are as follows: fractional precipitation, salting-out, chiral colloidal salt precipitation, column chromatography, Jinguo complexation, ultrafiltration, etc., while the LAB column chromatography system is mostly adopted abroad.
Pomegranate rind polysaccharide has strong oxidation resistance and immunoregulation function. For its research, the main focus is on the extraction process at present, and there are few reports on its application.
Disclosure of Invention
The invention aims to develop the application of pomegranate peel polysaccharide, and provides a novel milk beverage containing pomegranate peel polysaccharide and a preparation method thereof.
The purpose of the invention is realized by the following technical scheme:
a milk beverage containing pomegranate rind polysaccharide comprises the following raw materials: white granulated sugar, sodium citrate, ovalbumin, pomegranate peel polysaccharide, soybean oil, preservative and water. The preservative is preferably sodium benzoate.
Preferably, the milk beverage containing pomegranate bark polysaccharide comprises the following raw materials in parts by mass: 1.5-2.5 parts of white granulated sugar, 0.1-0.15 part of sodium citrate, 0.38-0.42 part of ovalbumin, 0.38-0.42 part of pomegranate peel polysaccharide, 3.8-4.2 parts of soybean oil, 0.008-0.010 part of sodium benzoate and 35-40 parts of water.
More preferably, the milk beverage containing pomegranate bark polysaccharide comprises the following raw materials in parts by mass: 2 parts of white granulated sugar, 0.1 part of sodium citrate, 0.4 part of ovalbumin, 0.4 part of pomegranate peel polysaccharide, 4 parts of soybean oil, 0.008 part of sodium benzoate and 35 parts of water.
The preparation method of the milk beverage containing pomegranate peel polysaccharide comprises the following steps:
(1) adding white granulated sugar and sodium citrate into water, and stirring to completely dissolve the white granulated sugar and the sodium citrate to obtain a white granulated sugar solution.
(2) The ovalbumin and the pomegranate rind polysaccharide are added into water sequentially or together, so that the ovalbumin and the pomegranate rind polysaccharide are fully dissolved in the water to obtain the emulsion 1.
(3) To emulsion 1 was added soybean oil, and thoroughly mixed to give emulsion 2.
(4) Adding the white granulated sugar solution obtained in the step (1) into the emulsion 2, and fully mixing to obtain emulsion 3.
(5) And adding sodium benzoate into the emulsion 3 to completely dissolve the sodium benzoate to obtain the milk beverage containing the pomegranate peel polysaccharide.
Preferably, step (1) is: adding white granulated sugar and sodium citrate into water, heating and stirring until the white granulated sugar and the sodium citrate are completely dissolved to form a colorless transparent solution, thereby obtaining a white granulated sugar solution.
Preferably, step (2) is: adding ovalbumin into water at a speed of 30-60r/min, stirring for 30-60min, performing high-frequency ultrasonic treatment for 3min, and stirring for 12-18h at a speed of 30-60 r/min; adding pericarpium Granati polysaccharide, performing high frequency ultrasonic treatment for 3-5min, and stirring at 30-60r/min for 30-60min to obtain emulsion 1.
Preferably, step (3) is: adding soybean oil into the emulsion 1, and shearing for 1-3min under the conditions of 10000-.
Preferably, step (4) is: adding the white granulated sugar solution obtained in the step (1) into the emulsion 2, stirring for 30-60min at a speed of 30-60r/min, and homogenizing for 3-5 times at high pressure (pressure of 20-25MPa) to obtain emulsion 3.
Preferably, the preparation method of the milk beverage containing pomegranate bark polysaccharide comprises the following steps:
(1) adding white granulated sugar and sodium citrate into water, heating and stirring until the white granulated sugar and the sodium citrate are completely dissolved to form a colorless transparent solution, thereby obtaining a white granulated sugar solution.
(2) Adding ovalbumin into water at a speed of 45r/min, stirring for 30min, performing high-frequency ultrasound for 3min, stirring for 12h, adding pericarpium Granati polysaccharide, performing high-frequency ultrasound for 3min, and stirring at a speed of 45r/min for 30min to obtain emulsion 1.
(3) Adding soybean oil into the emulsion 1, and shearing for 1min under the condition of 10000r/min to obtain emulsion 2.
(4) Adding the white granulated sugar solution obtained in the step (1) into the emulsion 2, stirring at 45r/min for 30min, and homogenizing at 20MPa for 3 times to obtain emulsion 3.
(5) And adding sodium benzoate into the emulsion 3, and stirring to completely dissolve the sodium benzoate to obtain the milk beverage containing the pomegranate peel polysaccharide.
Preferably, the preparation method of the milk beverage containing pomegranate bark polysaccharide further comprises the following sterilization steps: and (3) sterilizing the obtained milk beverage containing the pomegranate peel polysaccharide in boiling water. The sterilization time is preferably 10-30 min.
The invention has the following advantages and beneficial effects:
(1) the pomegranate rind polysaccharide can obviously enhance the immune function of the organism and enhance the anti-interference capability of the organism to the outside. And has certain in vivo antioxidation, can delay cell aging, scavenge free radicals and the like, and has good health care function.
(2) According to the invention, the addition amounts of different pomegranate bark polysaccharides are researched, and finally, a novel milk beverage formula containing the pomegranate bark polysaccharides is established, wherein the oxidation resistance is the best when the addition amount of the pomegranate bark is 1%.
(3) According to the invention, the addition amounts of different soybean oils are researched, and a novel milk beverage formula containing pomegranate rind polysaccharide is finally established, wherein the emulsion stability is the best when the addition amount of the soybean oil is 10%.
(4) The invention determines the oxidation resistance of the novel milk beverage containing 1% of pomegranate bark polysaccharide, compared with a blank milk beverage sample without the pomegranate bark polysaccharide, the oxidation resistance effect is the best when the 1% of pomegranate bark polysaccharide is added, and the oxidation resistance of the Vc aqueous solution with the same concentration is exceeded. The oxidation resistance of the milk beverage added with the pomegranate rind polysaccharide is not the superposition of the simple polysaccharide oxidation resistance and the oxidation resistance of the milk beverage without the polysaccharide, and the oxidation resistance is also obviously improved. While a simple aqueous solution of polysaccharide requires five times the amount to achieve the same effect. The milk beverage without the pomegranate rind polysaccharide cannot achieve such good antioxidant effect.
Drawings
FIG. 1 is a graph showing the effect of soybean oil addition on emulsion particle size.
FIG. 2 is a graph showing the effect of the addition of pomegranate rind polysaccharide on the particle size of the emulsion.
FIG. 3 is a graph showing the comparison of the antioxidant effect of milk beverages with and without pomegranate rind polysaccharide.
Detailed Description
The following are specific examples of the present invention and further describe the technical solutions of the present invention, but the scope of the present invention is not limited to these examples. All changes, modifications and equivalents that do not depart from the spirit of the invention are intended to be included within the scope thereof.
A preparation method of a milk beverage containing pomegranate rind polysaccharide comprises the following steps:
(1) adding 2g of white granulated sugar and 0.1g of sodium citrate into a dry beaker, adding 15g of water into the beaker, heating while stirring until the white granulated sugar and the sodium citrate are completely dissolved to form a colorless transparent solution, and cooling to normal temperature to obtain a white granulated sugar solution.
(2) Adding 0.4g ovalbumin into 20g water, stirring at 45r/min for 30min, performing high-frequency ultrasonic treatment for 3min, stirring for 12h, adding 0.4g pomegranate rind polysaccharide, performing high-frequency ultrasonic treatment for 3min, and stirring at 45r/min for 30min to obtain emulsion 1.
(3) Adding 4g of soybean oil into the emulsion 1, and shearing for 1min under the condition of 10000r/min to obtain emulsion 2.
(4) Adding the white granulated sugar solution obtained in the step (1) into the emulsion 2, stirring at 45r/min for 30min, and homogenizing at 20MPa for 3 times to obtain emulsion 3.
(5) To the emulsion 3, 0.008g of sodium benzoate was added and stirred to be completely dissolved.
(6) And (5) sterilizing the emulsion obtained in the step (5) in boiling water for 10min to obtain the milk beverage containing the pomegranate rind polysaccharide.
Example 1 Effect of Soybean oil addition on stability of milk drink
And (3) when the adding amount of the soybean oil in the step (3) is variable and is respectively 2g, 4g, 6.7g, 9.5g, 12.6g and 16.2g, the corresponding percentage is 5%, 10%, 15%, 20%, 25% and 30%, preparing the milk beverage according to the steps, measuring the emulsion particle size of the milk beverage, and measuring the emulsion particle size by adopting a Malvern particle size measuring instrument. As a result, as shown in FIG. 1, the average particle size of the emulsion was the smallest at a soybean oil addition amount of 10%, i.e., the stability of the milk beverage was the best.
Example 2 Effect of pomegranate rind polysaccharide addition on the Oxidation resistance of milk beverages
The other steps in the steps are not changed, the addition amount of the pomegranate bark polysaccharide in the step (2) is variable and is respectively 0.04g, 0.08g, 0.12g, 0.16g, 0.2g, 0.24g, 0.28g, 0.32g, 0.36g, 0.4g, 0.48g, 0.56g, 0.64g, 0.72g and 0.8g, and the corresponding percentage is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.2%, 1.4%, 1.6%, 1.8% and 2.0%, the milk beverage is prepared according to the steps, and the oxidation resistance of the milk beverage is measured according to the DPPH method. The results are shown in fig. 2, and the milk beverage has the best antioxidant capacity when the pomegranate rind polysaccharide is added in an amount of 1%.
The oxidation resistance of the DPPH method is measured as follows:
(1) preparing 0.1mmol/L DPPH solution with absolute ethyl alcohol, preparing the DPPH solution for use, and storing in dark. A Vc aqueous solution (as a control) was prepared at a mass fraction of 1%.
(2) Adding 2mL of solution to be detected and 2mL of DPPH solution into the same test tube, shaking up, standing in the dark at room temperature for 30min, and then measuring the absorbance at 517nm by using a spectrophotometer to record as A sample; at the same time, the absorbance of the mixture of 2mL of DPPH solution and 2mL of ultrapure water was measured and recorded as A control, and the absorbance of the mixture of 2mL of the solution to be measured and 2mL of absolute ethanol was measured and recorded as A blank.
(3) Representation of radical scavenging capacity:
the greater the clearance rate, the greater the antioxidant capacity.
Example 3 comparison of antioxidant Properties of milk beverage with and without pomegranate Peel polysaccharide
The milk beverage (A) added with the pomegranate rind polysaccharide of 1 percent and the milk beverage (B) not added with the pomegranate rind polysaccharide (equal mass of water is used for replacing the pomegranate rind polysaccharide) are prepared according to the method, the oxidation resistance of the milk beverage (A) and the milk beverage (B) is measured by a DPPH method, and a parallel test is carried out. And the antioxidant properties (C) of the aqueous solution of polysaccharides containing 1%, 2%, 3%, 4%, 5% of pomegranate rind polysaccharides were measured. The result is shown in fig. 3, after 1% of pomegranate bark polysaccharide is added, the antioxidant performance of the milk beverage is greatly improved, and if the same antioxidant effect is achieved, a simple polysaccharide aqueous solution needs five times of the addition amount of the pomegranate bark polysaccharide.
Claims (10)
1. A milk beverage containing pomegranate rind polysaccharide is characterized in that: the milk beverage comprises the following components: white granulated sugar, sodium citrate, ovalbumin, pomegranate peel polysaccharide, soybean oil, preservative and water.
2. The pomegranate rind polysaccharide-containing milk beverage according to claim 1, wherein: the preservative is sodium benzoate.
3. The pomegranate rind polysaccharide-containing milk beverage according to claim 1, wherein: the milk beverage comprises the following raw materials in parts by mass: 1.5-2.5 parts of white granulated sugar, 0.1-0.15 part of sodium citrate, 0.38-0.42 part of ovalbumin, 0.38-0.42 part of pomegranate peel polysaccharide, 3.8-4.2 parts of soybean oil, 0.008-0.010 part of sodium benzoate and 35-40 parts of water.
4. The pomegranate rind polysaccharide-containing milk beverage according to claim 1, wherein: the raw materials of the milk beverage comprise the following components in parts by mass: 2 parts of white granulated sugar, 0.1 part of sodium citrate, 0.4 part of ovalbumin, 0.4 part of pomegranate peel polysaccharide, 4 parts of soybean oil, 0.008 part of sodium benzoate and 35 parts of water.
5. The method for preparing a pomegranate rind polysaccharide-containing milk beverage according to any one of claims 1 to 4, wherein: the method comprises the following steps:
(1) adding white granulated sugar and sodium citrate into water, and stirring to completely dissolve the white granulated sugar and the sodium citrate to obtain a white granulated sugar solution;
(2) adding ovalbumin and pomegranate bark polysaccharide into water sequentially or together to fully dissolve the ovalbumin and the pomegranate bark polysaccharide in the water to obtain emulsion 1;
(3) adding soybean oil into the emulsion 1, and fully mixing to obtain emulsion 2;
(4) adding the white granulated sugar solution obtained in the step (1) into the emulsion 2, and fully mixing to obtain emulsion 3;
(5) and adding sodium benzoate into the emulsion 3 to completely dissolve the sodium benzoate to obtain the milk beverage containing the pomegranate peel polysaccharide.
6. The method for preparing the pomegranate rind polysaccharide-containing milk beverage according to claim 5, wherein the method comprises the following steps:
the step (2) is as follows: adding ovalbumin into water at a speed of 30-60r/min, stirring for 30-60min, performing high-frequency ultrasonic treatment for 3min, and stirring for 12-18h at a speed of 30-60 r/min; adding pericarpium Granati polysaccharide, performing high frequency ultrasonic treatment for 3-5min, and stirring at 30-60r/min for 30-60min to obtain emulsion 1.
7. The method for preparing the pomegranate rind polysaccharide-containing milk beverage according to claim 5, wherein the method comprises the following steps:
the step (3) is as follows: adding soybean oil into the emulsion 1, and shearing for 1-3min under the conditions of 10000-.
8. The method for preparing the pomegranate rind polysaccharide-containing milk beverage according to claim 5, wherein the method comprises the following steps:
the step (4) is as follows: adding the white granulated sugar solution obtained in the step (1) into the emulsion 2, stirring for 30-60min at a speed of 30-60r/min, and homogenizing for 3-5 times at high pressure to obtain emulsion 3.
9. The method for preparing the pomegranate rind polysaccharide-containing milk beverage according to claim 5, wherein the method comprises the following steps: the method comprises the following steps:
(1) adding white granulated sugar and sodium citrate into water, heating and stirring until the white granulated sugar and the sodium citrate are completely dissolved to form a colorless transparent solution, thereby obtaining a white granulated sugar solution;
(2) adding ovalbumin into water at a speed of 45r/min, stirring for 30min, performing high-frequency ultrasound for 3min, stirring for 12h, adding pericarpium Granati polysaccharide, performing high-frequency ultrasound for 3min, and stirring at a speed of 45r/min for 30min to obtain emulsion 1;
(3) adding soybean oil into the emulsion 1, and shearing for 1min under the condition of 10000r/min to obtain emulsion 2;
(4) adding the white granulated sugar solution obtained in the step (1) into the emulsion 2, stirring at 45r/min for 30min, and homogenizing at 20MPa for 3 times to obtain emulsion 3;
(5) and adding sodium benzoate into the emulsion 3, and stirring to completely dissolve the sodium benzoate to obtain the milk beverage containing the pomegranate peel polysaccharide.
10. The method for preparing a pomegranate rind polysaccharide-containing milk beverage according to any one of claims 5 to 9, wherein: further comprising the sterilization step: and (3) sterilizing the obtained milk beverage containing the pomegranate peel polysaccharide in boiling water.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020037353A1 (en) * | 1998-01-30 | 2002-03-28 | The Procter & Gamble Company | Fortified beverages with improved texture and flavor impact at lower dosage of solids |
| JP2006325603A (en) * | 1997-11-07 | 2006-12-07 | Kyowa Hakko Kogyo Co Ltd | Protein-containing acidic food and drink |
| CN102108137A (en) * | 2009-02-26 | 2011-06-29 | 帝斯曼知识产权资产管理有限公司 | Liposoluble active ingredient composition containing protein-polysaccharide conjugate |
| CN105495560A (en) * | 2015-12-28 | 2016-04-20 | 贵州汉方制药有限公司 | Nutritional food compositing plant polysaccharide and fungus polysaccharide |
| CN107266609A (en) * | 2017-07-31 | 2017-10-20 | 湖北工业大学 | The method that electrolysis water extracts pomegranate peel residue pectin |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006325603A (en) * | 1997-11-07 | 2006-12-07 | Kyowa Hakko Kogyo Co Ltd | Protein-containing acidic food and drink |
| US20020037353A1 (en) * | 1998-01-30 | 2002-03-28 | The Procter & Gamble Company | Fortified beverages with improved texture and flavor impact at lower dosage of solids |
| CN102108137A (en) * | 2009-02-26 | 2011-06-29 | 帝斯曼知识产权资产管理有限公司 | Liposoluble active ingredient composition containing protein-polysaccharide conjugate |
| CN105495560A (en) * | 2015-12-28 | 2016-04-20 | 贵州汉方制药有限公司 | Nutritional food compositing plant polysaccharide and fungus polysaccharide |
| CN107266609A (en) * | 2017-07-31 | 2017-10-20 | 湖北工业大学 | The method that electrolysis water extracts pomegranate peel residue pectin |
Non-Patent Citations (1)
| Title |
|---|
| AWATEF ELWEJ ET AL: "Protective effects of pomegranate peel against hematotoxicity, chromosomal aberrations, and genotoxicity induced by barium chloride in adult rats" * |
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