CN114947028A - Pectin-baicalin compound beverage and preparation method thereof - Google Patents
Pectin-baicalin compound beverage and preparation method thereof Download PDFInfo
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- CN114947028A CN114947028A CN202210587899.6A CN202210587899A CN114947028A CN 114947028 A CN114947028 A CN 114947028A CN 202210587899 A CN202210587899 A CN 202210587899A CN 114947028 A CN114947028 A CN 114947028A
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- 238000002360 preparation method Methods 0.000 title abstract description 18
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Images
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
-
- 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
-
- 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
- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a pectin-baicalin compound beverage and a preparation method thereof. The invention comprises the following raw materials in parts by weight: 0.02-0.06% of pectin baicalin compound, 6-14% of sucrose, 1-3% of citric acid and 0.2-0.6% of beta-cyclodextrin; and is prepared by the following steps: mixing the above materials, homogenizing, sterilizing, canning, and cooling; the pectin baicalin compound is prepared by the following method: mixing baicalin and pectin according to the ratio of 0.8-1.2: 1, mixing, wherein the pectin is modified pectin which is subjected to purification and elution after hydrochloric acid modification treatment, and is desalted and freeze-dried to obtain a mixed material, and adding water, wherein the weight volume ratio of the mixed material to the water is 6 mg: 4 mL; placing the conical flask in a water bath oscillator, shaking for dissolving, and centrifuging the solution to obtain supernatant, i.e. pectin baicalin complex, and storing at 4 deg.C. The pectin-baicalin compound beverage provided by the invention has the advantages that the flavor, color and taste are ensured, and the absorption effect of the baicalin is promoted.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pectin-baicalin compound beverage and a preparation method thereof.
Background
The scutellaria baicalensis is a common traditional Chinese medicine, and the Baicalin (Baicalin) is a flavonoid compound extracted and separated from scutellaria baicalensis roots, has obvious biological activity, has the effects of bacteriostasis, diuresis, anti-inflammation, anti-allergy and spasmolysis, and has strong physiological effects of anticancer reaction and the like.
Regarding baicalin drinks, the following documents have been disclosed in connection with:
document 1: CN 103463609a discloses a preparation method of a Chinese traditional oral decoction Chinese patent medicine for treating upper respiratory tract infection, the oral decoction comprises the following Chinese traditional medicine raw materials: cassia twig, Chinese herbaceous peony, ginger, Chinese date, raw licorice, fritillaria cirrhosa, loquat leaf, moxibustion mulberry bark, moxibustion stemona root, honeysuckle flower, reed rhizome, bupleurum root, radix scutellariae, astragalus root, divaricate saposhnikovia root and the like, and decocting with water to obtain a traditional Chinese medicine oral decoction; the preparation method of the Chinese patent medicine comprises the steps of weighing, frying the medicine, moxibustion, extracting baicalin, collecting distillate, decocting the rest medicine in water, concentrating ethanol, adding water, filtering, and subpackaging the filtrate; the specific process for extracting the baicalin comprises the following steps: micronizing dried radix scutellariae, adding 2-3 times of water for ultrasonic extraction, concentrating an extracting solution to 1/3-1/2 volume, adsorbing and decoloring with activated carbon, extracting with ethyl acetate, extracting an extracted water phase with chloroform, extracting the extracted water phase with n-butyl alcohol, recovering n-butyl alcohol and volatilizing to obtain baicalin.
Document two: CN 107970357a discloses a miaoxinkang toxin expelling and face nourishing bath soup and a preparation method thereof, which comprises the following raw materials: raw materials: 8-16 parts of longhairy antenoron herb, 4-10 parts of radix scutellariae, 6-12 parts of roasted liquorice, 5-7 parts of astragalus, 9-15 parts of codonopsis pilosula, 9-15 parts of rose, 9-15 parts of sandalwood, 6-12 parts of angelica dahurica, 9-15 parts of semen cuscutae, 6-12 parts of platycladi seed, 4-10 parts of white paeony root and 9-15 parts of lily; the preparation method comprises the following steps: 1) mixing the raw materials, soaking, chopping, decocting for 30-60min, collecting medicinal liquid with total weight equal to 70% of the total weight of the raw materials, and sealing; 2) decocting the liquid medicine reserved in the step 1) with the cut semen cuscutae, semen boitae and radix paeoniae alba, and collecting the liquid medicine for later use; 3) mixing rose and lily, soaking in water for 2-4 h, cutting, decocting for 30-60min, collecting liquid medicine, wherein the total weight of the liquid medicine is equal to 90% of the total weight of the raw materials, and sealing for later use; 4) and (3) combining the liquid medicines collected in the step 2) and the step 3), filtering, collecting the liquid medicines, storing in a sealable container, placing in an environment below 5 ℃, standing for 24 hours, filtering again, and subpackaging to obtain the Miaoxinkang toxin expelling and skin beautifying bath soup.
However, the above documents have the following limitations: (1) the disclosed beverage is not decocted, focuses on the treatment efficacy, and ignores the taste and flavor; (2) the raw materials of the decoction comprise various traditional Chinese medicinal materials including radix scutellariae, and the unique drug effect of the radix scutellariae is not obvious enough; (3) document 1 the extractant of baicalin may increase the irritation of the formulation; the leaching process of document 2 may not fully utilize the effective components of baicalin.
Disclosure of Invention
In order to solve the technical problems, the invention provides a pectin-baicalin compound beverage, which covers the bitter taste of the baicalin, has no precipitate, ensures the flavor, color and taste, and has the effect of promoting the absorption of the baicalin.
The pectin-baicalin compound beverage creatively utilizes pectin as a solubilizer to be applied to the baicalin beverage, promotes the absorption and utilization of the baicalin component in the baicalin beverage in vivo, and better plays the role of the baicalin.
The pectin-baicalin compound beverage comprises the following raw materials in parts by weight: 0.02-0.06% of pectin baicalin compound, 6-14% of sucrose, 1-3% of citric acid and 0.2-0.6% of beta-cyclodextrin;
preferably, the pectin baicalin compound beverage comprises the following raw materials in parts by weight: 0.04% of pectin baicalin compound, 10% of cane sugar, 2% of citric acid and 0.3% of beta-cyclodextrin.
A pectin-baicalin compound beverage is prepared by the following steps:
(1) mixing the above materials;
(2) homogenizing under the pressure condition of 37-50 MPa for 2-5 min;
(3) sterilizing at 90-100 ℃ for 12-20 min;
(4) canning and cooling.
Preferably, the pectin baicalin compound beverage is prepared by the following method:
(1) mixing the above materials;
(2) homogenizing under 40MPa for 3 min;
(3) sterilizing at 95 deg.C for 15 min;
(4) canning and cooling.
The pectin baicalin compound is prepared by the following method:
taking baicalin and pectin to mix in a 250mL conical flask, wherein the weight ratio of the pectin to the baicalin is 0.8-1.2: 1, obtaining a mixed material, and adding water, wherein the weight-volume ratio of the mixed material to the water is (2-6) mg: (3.5-4.5) mL; placing the conical flask in a water bath oscillator at 48-55 ℃ to vibrate the conical flask and the conical flask to dissolve and balance the conical flask and the conical flask, and enabling the liquid with the dissolved and balanced solution to be 3500-5500 r.min -1 Centrifuging for 8-15 min to obtain supernatant which is the pectin-baicalin compound, and storing at 4 ℃ for later use.
Preferably, the weight ratio of pectin to baicalin is 1: 1; the weight volume ratio of the mixed material to water is 6 mg: 4 mL; the water bath temperature is 50 ℃, and the centrifugal condition of the solution balanced liquid is 4000 r.min -1 And centrifuging for 10 min.
The pectin is modified pectin and is prepared by the following method:
(1) taking pectin, and adopting the molar concentration of 0.5-2 mol.L -1 Treating pectin with hydrochloric acid solution at 70-85 deg.C for 5-20 min to obtain modified pectin;
(2) purifying the modified pectin in the step (1) by adopting a DEAE Sepharose Fast Flow weak anion exchange column, namely eluting by using water and 0.1-0.5M NaCl as eluent, desalting and freeze-drying the eluted pectin, and obtaining the desalted and freeze-dried modified pectin.
Preferably, in the method (1) for preparing modified pectin, the molar concentration is 1 mol.L -1 Treating pectin with hydrochloric acid solution at 80 deg.C for 15 min; (2) in (3), elution was carried out using 0.4M NaCl as an eluent.
Compared with the prior art, the invention has the beneficial effects that:
1. the pectin baicalin compound beverage product is light yellow and glossy, the juice is uniform and has good stability, no impurity and precipitate, and no layering; moderate sweet and sour, fine and refreshing taste, overcomes the bitter of the baicalin;
2. the microbial indexes are as follows through detection: the total number of bacteria is 82/mL; the number of the escherichia coli is 2/100 mL; pathogenic bacteria are not detected and meet the regulation of national mandatory standard GB7101-2003 solid beverage sanitary standard;
3. the modified pectin after purification, desalination and freeze-drying is used as a solubilizer to be applied to the beverage, so that the absorption and utilization of the baicalin in the beverage in vivo are increased, and the effect of the baicalin is better exerted.
Drawings
FIG. 1 is a graph showing the evaluation of the effect of the addition amount of pectin-baicalin complex on the sensory quality of a beverage;
FIG. 2 is an assessment of the impact of sucrose addition on the sensory quality of beverages;
FIG. 3 is an assessment of the impact of citric acid addition on the sensory quality of beverages;
figure 4 is an assessment of the impact of beta-cyclodextrin addition on the sensory quality of beverages.
Detailed Description
The present invention will now be further described with reference to specific embodiments in order to enable those skilled in the art to better understand the present invention.
Example 1 Effect of pectin baicalin Complex addition on sensory quality of beverages
A baicalin health beverage comprises the following raw materials in parts by weight: 10 percent of cane sugar, 2 percent of citric acid, 0.4 percent of beta-cyclodextrin, 0.02 percent of pectin baicalin compound, 0.03 percent of pectin baicalin, 0.04 percent of pectin baicalin compound, 0.05 percent of pectin baicalin compound and 0.06 percent of pectin baicalin compound; changing the addition amount of the pectin-baicalin compound, investigating the influence of the content of the pectin-baicalin compound on the sensory quality of the beverage, and carrying out sensory scoring on the beverage product.
The preparation method comprises the following steps: mixing the above materials, homogenizing under 40MPa for 3min, sterilizing at 95 deg.C for 15min, canning, and cooling to room temperature;
the pectin baicalin compound is prepared by the following method:
(1) taking pectin, adopting the molar concentration of 1 mol.L -1 Treating pectin with hydrochloric acid solution at 80 deg.C for 15min to obtain modified pectin;
(2) purifying the modified pectin in the step (1) by adopting a DEAE Sepharose Fast Flow weak anion exchange column, namely eluting by taking 0.4M NaCl as an eluent, desalting and freeze-drying the eluted pectin, and obtaining the desalted and freeze-dried modified pectin.
(3) Mixing baicalin and the modified pectin desalted and freeze-dried in the step (2) in a 250mL conical flask, wherein the weight ratio of the pectin to the baicalin is 1: 1, obtaining a mixed material, and adding water, wherein the weight volume ratio of the mixed material to the water is 6 mg: 4 mL; placing the conical flask in a 50 deg.C water bath oscillator, shaking to dissolve the conical flask and the conical flask in balance, and allowing the solution to dissolve at 4000 r.min -1 Centrifuging for 10min to obtain supernatant as pectin-baicalin complex, and storing at 4 deg.C.
Example 2 impact of sucrose addition on sensory quality of beverages
The pectin-baicalin compound beverage comprises the following raw materials in parts by weight: 0.04% of pectin baicalin compound, 2% of citric acid, 0.4% of beta-cyclodextrin, 6% of sucrose, 8% of sucrose, 10% of sucrose, 12% of sucrose and 14% of sucrose; and changing the addition amount of the sucrose, inspecting the influence of the sucrose content on the sensory quality of the beverage, and carrying out sensory evaluation on the beverage product.
The preparation method comprises the following steps: mixing the above materials, homogenizing under 42MPa for 4min, sterilizing at 95 deg.C for 15min, canning, and cooling to room temperature;
the pectin baicalin complex is prepared by the same method as in example 1.
Example 3 Effect of citric acid addition on sensory quality of beverages
The pectin-baicalin compound beverage comprises the following raw materials in parts by weight: 0.04% of pectin baicalin compound, 10% of sucrose and 0.4% of beta-cyclodextrin; setting 1%, 1.5%, 2%, 2.5% and 3% of citric acid; and changing the addition amount of citric acid, inspecting the influence of the citric acid content on the sensory quality of the beverage, and carrying out sensory evaluation on the beverage product.
The preparation method comprises the following steps: mixing the above materials, homogenizing under 39MPa for 4min, sterilizing at 97 deg.C for 15min, canning, and cooling to room temperature;
the pectin baicalin complex is prepared by the same method as in example 1.
Example 4 Effect of beta-Cyclodextrin addition on sensory quality of beverages
The pectin-baicalin compound beverage comprises the following raw materials in parts by weight: 0.04% of pectin baicalin compound, 10% of cane sugar, 2% of citric acid, 0.2% of beta-cyclodextrin, 0.3%, 0.4%, 0.5% and 0.6%; and changing the addition amount of the beta-cyclodextrin, inspecting the influence of the addition amount of the beta-cyclodextrin on the sensory quality of the beverage, and carrying out sensory evaluation on the beverage product.
The preparation method comprises the following steps: mixing the above materials, homogenizing under 40MPa for 3min, sterilizing at 95 deg.C for 10min, canning, and cooling to room temperature;
the pectin baicalin complex is prepared by the same method as in example 1.
In the above examples, the optimum addition amounts of 4 substances including pectin baicalin complex, sucrose, citric acid and beta-cyclodextrin were explored by using a single-factor experiment, and each substance was subjected to an experiment at 5 gradient levels to determine the quality by sensory evaluation values.
Method of sensory evaluation:
forming 6 evaluation groups, and scoring the beverage from the aspects of color, tissue form, smell, taste and the like of the beverage according to established judgment standards under the appropriate environment and reasonable conditions by 10 persons in each group, wherein the sensory scoring standards of the pectin baicalin compound beverage are shown in table 1. The evaluation analysis was performed by taking the average of their panel scores.
TABLE 1 health beverage sensory score criteria
As can be seen from fig. 1 to 4, when the addition amount of the pectin-baicalin complex is 0.04%, the score is the highest, the quality of the beverage is the best, and when the addition amount of the baicalin in the beverage is more than 0.04%, the beverage has certain bitterness; when the adding amount of the sucrose is 10%, the score is highest, the quality of the beverage is best, and when the adding amount of the sucrose in the beverage is more than 10%, the beverage has heavier sweet taste and uncomfortable mouthfeel, and has certain influence on the sensory quality of the beverage; when the addition amount of the citric acid is 2%, the score of the beverage is highest, the quality of the beverage product is best, and when the addition amount of the citric acid is more than 2%, the taste of the product is poor, and the quality of the beverage is reduced; when the addition amount of the beta-cyclodextrin is 0.4%, the beverage is scored to the highest degree, the quality of the beverage product is the best, when the addition amount of the beta-cyclodextrin is 0.2%, the bitter taste of the beverage is serious, the quality is poor, the score is low, the bitter taste is remarkably reduced along with the increase of the addition amount of the beta-cyclodextrin, the sensory score is high, when the addition amount of the beta-cyclodextrin is higher than 0.4%, the bitter taste covering effect is not increased, the special taste is generated, and the product quality is poor.
Example 5 orthogonal testing of optimal formulation of pectin baicalin composite beverage
Performing analysis of variance based on single-factor experimental result, fixing other conditions, and selecting four factors of pectin baicalin compound addition, sucrose addition, citric acid addition and beta-cyclodextrin addition and respective appropriate addition for L 9 (3 4 ) To find the beverage formulation with the best organoleptic score. The experimental factor level codes are shown in table 2:
TABLE 2 orthogonal test factor level and level code table
TABLE 3 results of orthogonal experiments
Table 4 verification test table
The results of the orthogonal tests according to table 3 show that the quality impact of the various factors on the beverage product is ranked as: d is more than C and more than A and more than B, namely beta-cyclodextrin is more than citric acid and pectin-baicalin complex is more than cane sugar. The optimal formula combination is A 2 B 3 C 2 D 1 0.04% of pectin-baicalin compound, 12% of cane sugar, 2% of citric acid and 0.3% of beta-cyclodextrin. This combination does not appear in the orthogonal list, where the optimal ratio is A 2 B 2 C 2 D 1 Therefore, verification tests were performed, and the results are shown in Table 4: a. the 2 B 2 C 2 D 1 The combined sensory score is higher than A 2 B 3 C 2 D 1 . In summary, the optimal formula of the beverage is A 2 B 2 C 2 D 1 0.04% of pectin-baicalin compound, 10% of cane sugar, 2% of citric acid and 0.3% of beta-cyclodextrin.
Example 6 quality index of pectin-baicalin composite beverage
Referring to Li Yu "extraction of flavone and pectin from fructus Citri Grandis and development of health beverage", the total number of bacteria is determined by plate counting method; the Escherichia coli group was measured by fermentation.
Through inspection, the pectin and baicalin compound health-care beverage product is light yellow and glossy, the juice is uniform and has good stability, no impurity and precipitate, and no layering; moderate sweet and sour taste, fine and refreshing mouthfeel and no bitter taste.
The microorganism indexes are as follows: the total number of bacteria is 82/mL; the number of the escherichia coli is 2/100 mL; pathogenic bacteria are not detected, and the method conforms to the regulation of national mandatory standard GB7101-2003 solid beverage sanitary standard.
The invention further detects the content of baicalin in the beverage without adding pectin, unmodified pectin and the solubilizing effect on the baicalin in the beverage, and the results are shown in table 5.
Comparative example 1
A baicalin beverage comprises the following raw materials in parts by weight: 0.04% of baicalin, 10% of cane sugar, 2% of citric acid and 0.3% of beta-cyclodextrin;
the preparation method is the same as the preparation method of example 1.
Comparative example 2
A baicalin beverage comprises the following raw materials in parts by weight: 0.04% of pectin baicalin complex (unmodified), 10% of sucrose, 2% of citric acid and 0.3% of beta-cyclodextrin;
the preparation method of the baicalin beverage is the same as the preparation method of the example 1;
the preparation method of the pectin baicalin compound is the same as the preparation step (3) of the compound in example 1.
TABLE 5 content of baicalin in the beverages of each test group
| Item | Comparative example 1 | Comparative example 2 | Example 1 |
| Baicalin content (μ g/mL) | 21.11 | 22.35 | 29.76 |
As can be seen from the above table, in the baicalin beverage, the content of modified pectin baicalin is greater than the content of protopectic baicalin.
Claims (9)
1. The pectin-baicalin compound beverage is characterized by comprising the following raw materials: pectin-baicalin complex, sucrose, citric acid and beta-cyclodextrin;
and is prepared by the following steps:
(1) mixing the above materials;
(2) homogenizing under the pressure condition of 37-50 MPa for 2-5 min;
(3) sterilizing for 12-20 min at the temperature of 90-100 ℃;
(4) canning and cooling.
2. The pectin baicalin composite beverage as claimed in claim 1, wherein the pectin baicalin composite is prepared by the following method:
mixing baicalin and pectin in a 250mL conical flask to obtain a mixture, adding water, placing the conical flask in a water bath oscillator, shaking to dissolve the mixture in balance, centrifuging the solution with balanced dissolution, collecting supernatant as pectin-baicalin complex, and storing at 4 deg.C for use.
3. The pectin baicalin composite beverage as claimed in claim 2, wherein the pectin is modified pectin obtained by modifying protopectin with hydrochloric acid, purifying and eluting, desalting and freeze-drying.
4. The pectin baicalin compound beverage as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 0.02-0.06% of pectin baicalin compound, 6-14% of sucrose, 1-3% of citric acid and 0.2-0.6% of beta-cyclodextrin.
5. The pectin baicalin compound beverage as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 0.04% of pectin baicalin compound, 10% of cane sugar, 2% of citric acid and 0.3% of beta-cyclodextrin.
6. The pectin-baicalin compound beverage as claimed in claim 2, wherein the weight ratio of pectin to baicalin is 0.8-1.2: 1; the weight volume ratio of the mixed material to water is (2-6) mg: (3.5-4.5) mL.
7. The pectin baicalin compound beverage as claimed in claim 2, wherein the weight ratio of pectin to baicalin is 1: 1; the weight volume ratio of the mixed material to water is 6 mg: 4 mL;
the pectin baicalin compound beverage as claimed in claim 2, wherein the water bath temperature is 48-55 ℃, and the centrifugal condition of the liquid with dissolution equilibrium is 3500-5500 r-min -1 Centrifuging for 8-15 min.
8. The pectin baicalin composite beverage as claimed in claim 2, wherein the water bath temperature is 50 deg.C, and the centrifugation condition of the solution in equilibrium is 4000 r-min -1 And centrifuging for 10 min.
9. The pectin baicalin compound beverage as claimed in claim 3, wherein the molar concentration is 1 mol-L -1 Treating pectin with hydrochloric acid solution at 80 deg.C for 15 min; elution was carried out using 0.4M NaCl as the eluent.
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| WO2003003860A2 (en) * | 2001-07-02 | 2003-01-16 | The Procter & Gamble Company | Stabilized compositions and processes of their preparation |
| CN102793239A (en) * | 2012-08-30 | 2012-11-28 | 山东省农业科学院农产品研究所 | Blueberry/purple sweet potato compound beverage and preparation method thereof |
| CN105669782A (en) * | 2016-03-17 | 2016-06-15 | 袁春华 | Method for solid-phase extraction of flavonoid compounds in radix puerariae |
| CN109924382A (en) * | 2019-04-18 | 2019-06-25 | 广东怡和科洁科技有限公司 | A kind of water solubility scutellaria fermented beverage and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003003860A2 (en) * | 2001-07-02 | 2003-01-16 | The Procter & Gamble Company | Stabilized compositions and processes of their preparation |
| CN102793239A (en) * | 2012-08-30 | 2012-11-28 | 山东省农业科学院农产品研究所 | Blueberry/purple sweet potato compound beverage and preparation method thereof |
| CN105669782A (en) * | 2016-03-17 | 2016-06-15 | 袁春华 | Method for solid-phase extraction of flavonoid compounds in radix puerariae |
| CN109924382A (en) * | 2019-04-18 | 2019-06-25 | 广东怡和科洁科技有限公司 | A kind of water solubility scutellaria fermented beverage and preparation method thereof |
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