CN115381007A - Blood sugar reducing beverage and preparation method thereof - Google Patents
Blood sugar reducing beverage and preparation method thereof Download PDFInfo
- Publication number
- CN115381007A CN115381007A CN202211076698.6A CN202211076698A CN115381007A CN 115381007 A CN115381007 A CN 115381007A CN 202211076698 A CN202211076698 A CN 202211076698A CN 115381007 A CN115381007 A CN 115381007A
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- Prior art keywords
- gellan gum
- solution
- juice
- low
- beverage
- Prior art date
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- Pending
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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Abstract
The invention discloses a blood sugar reducing beverage and a preparation method thereof, wherein the beverage comprises the following components in parts by weight: 60-100 parts of bitter gourd juice, 60-100 parts of Chinese yam juice, 30-50 parts of sweetening agent and 10-20 parts of stabilizing agent. The stabilizer is formed by mixing zein and ethylenediamine modified gellan gum in a specific mass ratio, the ethylenediamine modified gellan gum has amphipathy, can be combined with the zein and adsorbed on the surfaces of active ingredient particles of the blood sugar reducing beverage, and the stability of the blood sugar reducing beverage is improved due to the electrostatic repulsion and the steric hindrance. The hypoglycemic beverage prepared by the invention has good hypoglycemic effect, no side effect and is suitable for long-term drinking.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a blood sugar reducing beverage and a preparation method thereof.
Background
Diabetes refers to a group of metabolic diseases characterized by the maintenance of high blood glucose levels for a long period of time, and is mainly classified into two main groups: type i diabetes and type ii diabetes, type i diabetes is caused by β cell dysfunction; type ii diabetes accounts for over 90% of the incidence of diabetes, is caused by insulin resistance and insufficient insulin secretion, and has become one of the most common endocrine diseases in clinical practice worldwide. Long-term hyperglycemia associated with uncontrolled diabetes can lead to serious diabetic complications, damaging various organs, particularly the liver, kidneys, and pancreas. The diabetes can be treated by injecting insulin and insulin analogs, orally taking hypoglycemic agents and eating some natural plants with the effect of assisting to reduce blood sugar. However, the injection of insulin and insulin analogs easily causes adverse reactions such as hypoglycemia, insulin resistance and the like of patients, and insulin pump instruments are high in cost, cannot be widely popularized and are limited in clinical use. In addition, although various hypoglycemic agents for clinically treating diabetes have a fast hypoglycemic effect, the hypoglycemic agents show different degrees of side effects with the prolongation of the treatment course, and affect the physical and mental health and the life quality of patients for a long time, and in recent years, the hypoglycemic effect of natural plants becomes a hotspot of researches of researchers.
The balsam pear, also called brocade litchi, summer melon etc., it is a kind of medicine and food homologous vegetables, the nutritive value of the balsam pear is very high, every 100g balsam pear contains 8 kinds of essential amino acid content in 0.9-1g protein up to 38%, meanwhile, there are more than ten kinds of essential human microelement in the balsam pear, wherein the content of copper, manganese, zinc, chromium is higher, the Vc content in the balsam pear is 14 times of cucumber, 5 times of wax gourd, 7 times of tomato, equal to Vc content of kiwi fruit called king of fruit, it is the top of melon vegetables. Balsam pear is often used for treating diseases such as peptic ulcer, and the seeds and fruits of balsam pear have obvious hypoglycemic effect.
CN 108703282A discloses a wild balsam pear beverage for reducing blood sugar and a preparation method thereof, wherein the beverage comprises the following raw materials in parts by weight: 100-160 parts of wild bitter gourd, 30-50 parts of rhizoma coptidis from Sichuan of China, 60-88 parts of honeysuckle and 10-15 parts of stevia rebaudiana leaves. According to the invention, the wild bitter gourd and the coptis chinensis are used, the respective drug properties are enhanced, and the blood sugar reducing effect is better, and the wild bitter gourd, the coptis chinensis, the honeysuckle and the stevia rebaudiana leaves are combined according to the weight parts, so that the overall taste of the beverage is improved, and the overall blood sugar reducing effect of the wild bitter gourd, the coptis chinensis and the honeysuckle is also improved. In addition, it also has effects of clearing away heat and toxic materials, relieving inflammation, protecting liver, improving eyesight, eliminating toxin in blood, and regulating pH value in vivo. However, the invention has the problems of poor stability of the hypoglycemic beverage and easy separation of effective components.
Disclosure of Invention
In view of the defects in the prior art, the technical problems to be solved by the invention are that the effective components of the balsam pear blood-glucose-reducing beverage in the prior art are not good in stability and are easy to separate out, and the blood-glucose-reducing effect is not obvious due to single component.
In order to achieve the purpose, the invention provides the blood sugar reducing beverage with the synergistic effect of the bitter gourds and the Chinese yams and the preparation method thereof.
In order to achieve the purpose of the invention, the invention adopts the following technical scheme:
a hypoglycemic beverage comprises the following components: balsam pear juice, chinese yam juice, a sweetening agent and a stabilizing agent.
The hypoglycemic beverage comprises the following components in parts by weight: 60-100 parts of bitter gourd juice, 60-100 parts of Chinese yam juice, 30-50 parts of sweetening agent and 10-20 parts of stabilizing agent.
Preferably, the sweetener is one or a mixture of two or more of stevioside, xylitol, erythritol, maltitol or aspartame.
Preferably, the stabilizer is one or a mixture of two or more of locust bean gum, sodium carboxymethylcellulose, guar gum, zein and gellan gum; further preferred stabilizers are those with a mass ratio of 1-3:1-3 of zein and gellan gum;
more preferably, the gellan gum is a low acyl gellan gum, and most preferably, the low acyl gellan gum modified by ethylenediamine is prepared by a method comprising the following steps:
(1) Adding tetrabutylammonium hydroxide into the low-acyl gellan gum aqueous solution to obtain a tetrabutylammonium salt solution of the low-acyl gellan gum;
(2) Dropwise adding the tetrabutyl ammonium salt solution of the low-acyl gellan gum into a dimethyl sulfoxide solution of bis (4-nitrobenzene) carbonate to obtain a mixed solution, reacting for 2-5 hours, dropwise adding an ethylenediamine aqueous solution into the mixed solution, reacting for 2-4 hours, respectively adding a saturated sodium chloride solution and acetone into the reaction solution, filtering and collecting a solid product, washing the solid product with an acetone/water mixed solution, and drying to obtain the ethylenediamine modified low-acyl gellan gum.
Further preferably, the preparation method of the ethylenediamine modified low-acyl gellan gum comprises the following steps:
(1) Weighing 5-10g of low-acyl gellan gum, dissolving with 20-30mL of water to obtain a low-acyl gellan gum aqueous solution, adding 3-5g of tetrabutylammonium hydroxide into the low-acyl gellan gum aqueous solution, and stirring at 20-40 ℃ for 0.5-1h to obtain a tetrabutylammonium salt solution of the low-acyl gellan gum;
(2) Dissolving 5-8g of bis (4-nitrobenzene) carbonate by using 500-800mL of dimethyl sulfoxide solution, dropwise adding tetrabutyl ammonium salt solution of low-acyl gellan gum into dimethyl sulfoxide solution of bis (4-nitrobenzene) carbonate to obtain a mixed solution, heating the mixed solution to 40-60 ℃, reacting for 2-5 hours, dropwise adding 50-70mL of 2-3mol/L ethylenediamine aqueous solution into the mixed solution, after finishing the dropwise reaction for 2-4 hours, respectively adding 20-30mL of saturated sodium chloride solution and 5-10mL of acetone into the reaction solution, precipitating, stirring for 0.5-1 hour, filtering, collecting a solid product, washing the solid product for 2-3 times by using an acetone/water mixed solution with the volume ratio of 5-9:1-3, and drying at 20-40 ℃ for 20-24 hours to obtain the ethylenediamine modified low-acyl gellan gum.
The invention also discloses a preparation method of the hypoglycemic beverage, which comprises the following steps:
s1, preparing bitter gourd juice: drying fructus Momordicae Charantiae, pulverizing, sieving, adding water, adjusting pH to 3-5, adding enzyme for enzymolysis, performing microwave extraction after enzymolysis, filtering, collecting filtrate, concentrating the filtrate, centrifuging, and filtering to obtain fructus Momordicae Charantiae juice;
s2, preparing the Chinese yam juice: cleaning rhizoma Dioscoreae, peeling, protecting color, slicing, pulping, filtering, sterilizing, and concentrating to obtain rhizoma Dioscoreae juice;
s3, blending: mixing fructus Momordicae Charantiae juice, rhizoma Dioscoreae juice, sweetener, and stabilizer to obtain mixed juice;
s4, preparing the hypoglycemic beverage: filtering, degassing, sterilizing, cooling, sealing, and refrigerating to obtain the beverage for lowering blood sugar.
Preferably, the preparation method of the hypoglycemic beverage comprises the following steps:
s1, preparing bitter gourd juice: drying fresh bitter gourd, crushing, sieving with a 40-80 mesh sieve, adding water, stirring to obtain a solution 1, adjusting the pH value of the solution 1 to 4-5.5 with 0.5-1mol/L acetic acid aqueous solution to obtain a solution 2, heating the solution 2 to 80-100 ℃, stirring for 4-6h, cooling to 45-60 ℃, adding pectinase and cellulase into the solution 2 for enzymolysis, heating to 90-100 ℃ for enzyme inactivation and microwave extraction, filtering and collecting filtrate, concentrating the filtrate to 1/10-1/4 of the original volume, centrifuging, and filtering to obtain a liquid, namely bitter gourd juice;
s2, preparing the Chinese yam juice: selecting fresh rhizoma Dioscoreae, cleaning, peeling, cutting into pieces with thickness of 0.2-0.3cm after color protection with color fixative, adding water, pulping, setting precooking temperature at 90-95 deg.C for 5-10min, filtering with 3 layers of gauze, sterilizing the filtrate at 85-90 deg.C for 20-30s, and cooling to 20-40 deg.C to obtain rhizoma Dioscoreae juice;
s3, blending: stirring and mixing the bitter gourd juice, the Chinese yam juice, the sweetening agent and the stabilizing agent for 1-2h at the temperature of 20-40 ℃ to obtain mixed juice;
s4, preparing the blood sugar reducing beverage: filtering the mixed juice by a suction filter, and degassing by a vacuum degassing machine with vacuum degree of 60-75KPa and degassing time of 25-30min; sterilizing at 70-100 deg.C for 10-20min, cooling to 20-40 deg.C, sealing, and refrigerating to obtain the beverage for reducing blood sugar.
Preferably, the mass ratio of the fresh balsam pear to the water in the step S1 is 1:5-10.
Preferably, in the step S1, the enzymolysis time is 2-4h, the enzyme inactivation time is 10-20min, and the mass ratio of the fresh bitter gourd, the pectinase and the cellulase is 100-150; the microwave extraction time is 20-30min.
Preferably, the mass ratio of the water used in the step S2 to the Chinese yam is 2-5:1;
preferably, the color fixative in the step S2 is a mixture of ascorbic acid and citric acid with the mass ratio of 1-3:1.
Gellan gum, mainly comprising glucose, glucuronic acid, and rhamnose as linear polysaccharide composed of repeating structural units, wherein acetyl and glyceric acid groups exist in natural high acetyl structure, they are all located on the same glucose group, and each repeating structure has a glyceric acid group, and every two repeating structures have an acetyl group, and after KOH saponification, the low acetyl gellan gum is converted; the low acyl gellan gum can be dissolved in hot water or cold water (added with a chelating agent), has the characteristics of extremely high gel strength, extremely high gel transparency, gel elasticity and hardness adjustability, superior taste, good compatibility, excellent thermal stability, acid resistance, enzymolysis resistance and the like under the extremely low dosage, and can resist high-temperature treatment such as heating, sterilization, cooking and the like in the processing process.
Zein is a byproduct of grain processing and is rich in hydrophobic leucine, alanine, and proline; gellan gum is an anionic extracellular linear polysaccharide, which is repeatedly polymerized from basic units consisting of 4 monosaccharide molecules. The natural gellan gum contains O-acyl and can form high-elasticity low-hardness gel, namely high-acyl gellan gum, wherein partial or all O-acyl is removed from the side chain groups of the high-acyl gellan gum after the side chain groups are hydrolyzed by alkali solution to generate low-acyl gellan gum, and the low-acyl gellan gum can improve the taste of the beverage. The inventor finds that the low-acyl gellan gum can be adsorbed on the surface of the active ingredient of the hypoglycemic beverage through the interaction of the carboxyl chain of the low-acyl gellan gum and the zein with positive charge, so that the electrostatic repulsion and the steric hindrance among the particles of the active ingredient are improved, the hydrophilic part of the low-acyl gellan gum combined with the zein extends into a dispersion medium to form a thicker hydration film, the space stabilizing effect of a system is also enhanced, the precipitation of some ingredients with poor water solubility is effectively reduced, and the stability of the hypoglycemic beverage is enhanced; in addition, the ethylenediamine modified low-acyl gellan gum has amphipathy, so that the ethylenediamine modified low-acyl gellan gum combined with zein can be better dispersed in a system, and the stability of the hypoglycemic beverage is further improved by electrostatic repulsion and steric hindrance.
Compared with the prior art, the invention has the beneficial effects that:
1. the bitter gourd and the Chinese yam which are used as raw materials have the effect of reducing blood sugar, belong to edible and edible food materials, have no side effect on a human body, and are safe to eat;
2. according to the invention, the mixture of zein and low-acyl gellan gum with a specific mass ratio is used as a stabilizer, the low-acyl gellan gum can be adsorbed on the surface of the active ingredient of the hypoglycemic beverage through the interaction of the carboxyl chain of the low-acyl gellan gum and the zein with positive charges, so that the electrostatic repulsion and the steric hindrance among the active ingredient particles are improved, and the stability of the hypoglycemic beverage is enhanced;
3. the low-acyl gellan gum is modified by using the ethylenediamine, so that the modified low-acyl gellan gum has amphipathy, the ethylenediamine modified low-acyl gellan gum combined with the zein can be better dispersed in a system, and the stability of the blood sugar reducing beverage is further improved by electrostatic repulsion and steric hindrance.
Detailed Description
The sources of part of raw materials used by the invention are as follows:
the bitter gourd is produced in Henan Anyang county and is green-peel bitter gourd.
Rhizoma Dioscoreae, produced in Henan Wen county, is Tiegun rhizoma Dioscoreae.
Stevioside, purchased from Henan, inc., CAS number 56038-13-2, content 98.9%, pH 5.5.
Pectinase, purchased from Henan Shuo Biotechnology Ltd, with an enzyme activity value of 10 ten thousand U/g and a CAS number of 9032-75-1.
The cellulase is purchased from Nantong fragrance adding bioengineering Co, and the enzyme activity value is 10 ten thousand U/g.
Zein is purchased from Shaanxi Saien Biotechnology Co., ltd, the content is equal to or more than 99%, the zein is yellow or light yellow in appearance, and the product number is 032110.
Low acyl gellan gum available from Hubei Kovod chemical Co., ltd, 99% content, and density of 0.852g/cm 3 。
Tetrabutylammonium hydroxide, available from chemical technology of Cao, north Hu, CAS No. 2052-49-5, density 0.995g/cm 3 Boiling pointIs 100 ℃.
Bis (4-nitrophenyl) carbonate, available from Shanghai Allantin Biotechnology Co., ltd, CAS No. 5070-13-3, with a content ≧ 97%.
Example 1
A preparation method of a hypoglycemic beverage comprises the following steps:
s1, preparing bitter gourd juice: drying 500g of fresh bitter gourd at 30 ℃ for 0.5h, crushing, sieving with a 60-mesh sieve, adding 2500g of water, stirring to obtain a solution 1, adjusting the pH value of the solution 1 to 4 with 1mol/L of acetic acid aqueous solution to obtain a solution 2, heating the solution 2 to 80 ℃, stirring for 5h, cooling to 50 ℃, adding pectinase and cellulase into the solution 2 for enzymolysis for 3h, heating to 100 ℃ for enzyme inactivation for 10min, performing microwave extraction for 30min, filtering, collecting filtrate, concentrating the filtrate to 1/4 of the original volume, centrifuging, and filtering to obtain liquid, namely bitter gourd juice; the mass ratio of the fresh balsam pear to the pectinase to the cellulase is 120;
s2, preparing the Chinese yam juice: selecting 300g fresh rhizoma Dioscoreae, cleaning, peeling, cutting into 0.2cm thick pieces after color protection with color fixative, adding 900g water, pulping, setting precooking temperature at 95 deg.C for 8min, filtering with 3 layers of gauze, sterilizing the filtrate at 90 deg.C for 20s, and cooling to 30 deg.C to obtain rhizoma Dioscoreae juice; the color fixative is a mixture of ascorbic acid and citric acid with the mass ratio of 2:1;
s3, blending: stirring 70g of bitter gourd juice, 80g of Chinese yam juice, 30g of stevioside and 15g of stabilizer at 40 ℃ for 2h, and uniformly mixing to obtain mixed juice;
s4, preparing the hypoglycemic beverage: filtering the mixed juice by a suction filter, and degassing by a vacuum degassing machine with vacuum degree of 70KPa and degassing time of 30min; sterilizing at 100 deg.C for 10min, cooling to 40 deg.C, sealing, and refrigerating to obtain the beverage for reducing blood sugar.
The stabilizer is zein.
Example 2
A preparation method of a hypoglycemic beverage comprises the following steps:
s1, preparing bitter gourd juice: drying 500g of fresh bitter gourd at 30 ℃ for 0.5h, crushing, sieving with a 60-mesh sieve, adding 2500g of water, stirring to obtain a solution 1, adjusting the pH value of the solution 1 to 4 with 1mol/L of acetic acid aqueous solution to obtain a solution 2, heating the solution 2 to 80 ℃, stirring for 5h, cooling to 50 ℃, adding pectinase and cellulase into the solution 2 for enzymolysis for 3h, heating to 100 ℃ for enzyme inactivation for 10min, performing microwave extraction for 30min, filtering, collecting filtrate, concentrating the filtrate to 1/4 of the original volume, centrifuging, and filtering to obtain liquid, namely bitter gourd juice; the mass ratio of the fresh bitter gourd, the pectinase and the cellulase is 120;
s2, preparing the Chinese yam juice: selecting 300g fresh rhizoma Dioscoreae, cleaning, peeling, cutting into 0.2cm thick slices after color protection with color fixative, adding 900g water, pulping, pre-boiling at 95 deg.C for 8min, filtering with 3 layers of gauze, sterilizing the filtrate at 90 deg.C for 20s, and cooling to 30 deg.C to obtain rhizoma Dioscoreae juice; the color fixative is a mixture of ascorbic acid and citric acid with the mass ratio of 2:1; s3, blending: stirring 70g of bitter gourd juice, 80g of Chinese yam juice, 30g of stevioside and 15g of stabilizer at 40 ℃ for 2h, and uniformly mixing to obtain mixed juice;
s4, preparing the blood sugar reducing beverage: filtering the mixed juice by a suction filter, and degassing by a vacuum degassing machine with vacuum degree of 70KPa and degassing time of 30min; sterilizing at 100 deg.C for 10min, cooling to 40 deg.C, sealing, and refrigerating to obtain the beverage for lowering blood sugar.
The stabilizer is low acyl gellan gum.
Example 3
A preparation method of the hypoglycemic beverage comprises the following steps:
s1, preparing bitter gourd juice: drying 500g of fresh bitter gourd at 30 ℃ for 0.5h, crushing, sieving with a 60-mesh sieve, adding 2500g of water, stirring to obtain a solution 1, adjusting the pH value of the solution 1 to 4 with 1mol/L of acetic acid aqueous solution to obtain a solution 2, heating the solution 2 to 80 ℃, stirring for 5h, cooling to 50 ℃, adding pectinase and cellulase into the solution 2 for enzymolysis for 3h, heating to 100 ℃ for enzyme inactivation for 10min, performing microwave extraction for 30min, filtering, collecting filtrate, concentrating the filtrate to 1/4 of the original volume, centrifuging, and filtering to obtain liquid, namely bitter gourd juice; the mass ratio of the fresh balsam pear to the pectinase to the cellulase is 120;
s2, preparing the Chinese yam juice: selecting 300g fresh rhizoma Dioscoreae, cleaning, peeling, cutting into 0.2cm thick pieces after color protection with color fixative, adding 900g water, pulping, setting precooking temperature at 95 deg.C for 8min, filtering with 3 layers of gauze, sterilizing the filtrate at 90 deg.C for 20s, and cooling to 30 deg.C to obtain rhizoma Dioscoreae juice; the color fixative is a mixture of ascorbic acid and citric acid with the mass ratio of 2:1;
s3, blending: stirring 70g of bitter gourd juice, 80g of Chinese yam juice, 30g of stevioside and 15g of stabilizer at 40 ℃ for 2h, and uniformly mixing to obtain mixed juice;
s4, preparing the blood sugar reducing beverage: filtering the mixed juice by a suction filter, and degassing by a vacuum degassing machine with vacuum degree of 70KPa and degassing time of 30min; sterilizing at 100 deg.C for 10min, cooling to 40 deg.C, sealing, and refrigerating to obtain the beverage for lowering blood sugar.
The stabilizer is ethylenediamine modified low-acyl gellan gum, and the preparation method comprises the following steps:
(1) Weighing 6g of low-acyl gellan gum, dissolving the low-acyl gellan gum in 30mL of water to obtain a low-acyl gellan gum aqueous solution, adding 4.6g of tetrabutylammonium hydroxide into the low-acyl gellan gum aqueous solution, and stirring at 40 ℃ for 1h to obtain a tetrabutylammonium salt solution of the low-acyl gellan gum;
(2) Dissolving 7.4g of bis (4-nitrobenzene) carbonate by using 500mL of dimethyl sulfoxide solution, dropwise adding tetrabutyl ammonium salt solution of low-acyl gellan gum into dimethyl sulfoxide solution of bis (4-nitrobenzene) carbonate to obtain a mixed solution, heating the mixed solution to 50 ℃, reacting for 4 hours, dropwise adding 60mL of 3mol/L ethylenediamine aqueous solution into the mixed solution, after the dropwise addition is finished and reacting for 3 hours, respectively adding 30mL of saturated sodium chloride solution and 8mL of acetone into the reaction solution, precipitating, stirring for 0.5 hour, filtering and collecting a solid product, washing the solid product for 3 times by using acetone/water mixed solution with the volume ratio of 8:2, and drying for 24 hours at 30 ℃ to obtain the ethylenediamine modified low-acyl gellan gum.
Example 4
A preparation method of a hypoglycemic beverage comprises the following steps:
s1, preparing bitter gourd juice: drying 500g of fresh bitter gourd at 30 ℃ for 0.5h, crushing, sieving with a 60-mesh sieve, adding 2500g of water, stirring to obtain a solution 1, adjusting the pH value of the solution 1 to 4 with 1mol/L of acetic acid aqueous solution to obtain a solution 2, heating the solution 2 to 80 ℃, stirring for 5h, cooling to 50 ℃, adding pectinase and cellulase into the solution 2 for enzymolysis for 3h, heating to 100 ℃ for enzyme inactivation for 10min, performing microwave extraction for 30min, filtering, collecting filtrate, concentrating the filtrate to 1/4 of the original volume, centrifuging, and filtering to obtain liquid, namely bitter gourd juice; the mass ratio of the fresh balsam pear to the pectinase to the cellulase is 120;
s2, preparing the Chinese yam juice: selecting 300g fresh rhizoma Dioscoreae, cleaning, peeling, cutting into 0.2cm thick pieces after color protection with color fixative, adding 900g water, pulping, setting precooking temperature at 95 deg.C for 8min, filtering with 3 layers of gauze, sterilizing the filtrate at 90 deg.C for 20s, and cooling to 30 deg.C to obtain rhizoma Dioscoreae juice; the color fixative is a mixture of ascorbic acid and citric acid with the mass ratio of 2:1;
s3, blending: stirring 70g of bitter gourd juice, 80g of Chinese yam juice, 30g of stevioside and 15g of stabilizer at 40 ℃ for 2h, and uniformly mixing to obtain mixed juice;
s4, preparing the blood sugar reducing beverage: filtering the mixed juice by a suction filter, and degassing by a vacuum degassing machine with vacuum degree of 70KPa and degassing time of 30min; sterilizing at 100 deg.C for 10min, cooling to 40 deg.C, sealing, and refrigerating to obtain the beverage for lowering blood sugar.
The stabilizer is a mixture of zein and ethylenediamine modified low-acyl gellan gum with the mass ratio of 1:2, and the preparation method of the ethylenediamine modified low-acyl gellan gum comprises the following steps:
(1) Weighing 6g of low-acyl gellan gum, dissolving the low-acyl gellan gum in 30mL of water to obtain a low-acyl gellan gum aqueous solution, adding 4.6g of tetrabutylammonium hydroxide into the low-acyl gellan gum aqueous solution, and stirring at 40 ℃ for 1h to obtain a tetrabutylammonium salt solution of the low-acyl gellan gum;
(2) Dissolving 7.4g of bis (4-nitrobenzene) carbonate by using 500mL of dimethyl sulfoxide solution, dropwise adding tetrabutyl ammonium salt solution of low-acyl gellan gum into dimethyl sulfoxide solution of bis (4-nitrobenzene) carbonate to obtain a mixed solution, heating the mixed solution to 50 ℃, reacting for 4 hours, dropwise adding 60mL of 3mol/L ethylenediamine aqueous solution into the mixed solution, after the dropwise addition is finished and reacting for 3 hours, respectively adding 30mL of saturated sodium chloride solution and 8mL of acetone into the reaction solution, precipitating, stirring for 0.5 hour, filtering and collecting a solid product, washing the solid product for 3 times by using acetone/water mixed solution with the volume ratio of 8:2, and drying for 24 hours at 30 ℃ to obtain the ethylenediamine modified low-acyl gellan gum.
Test example 1
Stability testing of hypoglycemic beverages:
the stability of the hypoglycemic beverages prepared in examples 1-4 was tested by uv spectrophotometry, and the specific test method was as follows: measuring the transmittance of the hypoglycemic beverage with 10ml cuvette using 752 type ultraviolet spectrophotometer at 660nm wavelength 1 % of the total weight of the composition. Then 500mL of the hypoglycemic beverage prepared in examples 1 to 4 was placed in a brown glass bottle (diameter: 5mm, capacity: 500 m) and sealed, and then placed in a constant temperature and humidity test chamber having a temperature of 40. + -. 2 ℃ and a relative humidity of 75. + -. 5% for 6 months, and then a 10mL cuvette was used to measure the transmittance A at a wavelength of 660nm using an ultraviolet spectrophotometer type 752 2 %. Stability (%) = a 2 /A 1 ×100。
Specific test results are shown in table 1.
Table 1: test result table for stability of hypoglycemic beverage
| Stability (%) | |
| Example 1 | 72 |
| Example 2 | 78 |
| Example 3 | 81 |
| Example 4 | 92 |
As can be seen from the data in table 1, the stability of the hypoglycemic beverage prepared in example 4 is the best, and the difference of example 4 compared with other examples is that a stabilizer formed by mixing zein and ethylenediamine modified low-acyl gellan gum in a specific mass ratio is added, which is probably because the ethylenediamine modified low-acyl gellan gum has amphipathy, so that the ethylenediamine modified low-acyl gellan gum combined with zein can be better dispersed in a system, and the electrostatic repulsion and steric hindrance of the ethylenediamine modified low-acyl gellan gum effectively reduce precipitation of some ingredients with poor water solubility, thereby improving the stability of the hypoglycemic beverage.
Test example 2
And (3) testing the blood sugar reducing effect of the blood sugar reducing beverage:
preparation of alloxan diabetic rat model: 60 male rats are bred for one week in an adaptive manner, 10 rats are immediately separated to be a blank group after the adaptive period, the rest 50 rats are fasted and are not forbidden to be watered for 24 hours, 200mg/kg of 2wt% alloxan normal saline is injected into the abdominal cavity, the blank group is injected with the equivalent normal saline, after 72 hours of injection, the rats are fasted and are not forbidden to be watered for 12 hours, blood is taken from orbital venous plexus, blood samples are put into a centrifuge tube, serum is obtained by centrifuging for 15 minutes at 4 ℃, the reagent kit is used for detecting fasting blood glucose, and the successful model with the fasting blood glucose value higher than 11.1mmol/L is selected for carrying out later period experiments.
Dividing the rats successfully molded into 5 groups, wherein each group comprises 10 rats, namely a model group and 5 groups of examples 1-4; the rats are fed with the hypoglycemic beverage with the stomach dose of 100mg/kg once every day at the same time, the model group is not fed with the hypoglycemic beverage, the administration is carried out for 14 days continuously, the rats are fasted for 12 hours without water prohibition at 15 days, blood is taken from orbital venous plexus, the serum is obtained by centrifugation for 15min at 4 ℃, the fasting blood glucose is detected by using the kit, the average value of each group of results is obtained, the groups of data have statistical difference, and the calculation formula of the percentage of blood glucose drop is as follows:
percent blood glucose decrease = (blood glucose before experiment-blood glucose after experiment)/blood glucose before experiment x 100%
The test results are shown in table 2.
TABLE 2 test results of hypoglycemic effect of hypoglycemic beverages
As can be seen from the data in table 2, the hypoglycemic beverage prepared by the present invention also has a better hypoglycemic effect, wherein the hypoglycemic effect of the hypoglycemic beverage prepared in example 4 is the best, which may be because the ethylenediamine modified low acyl gellan gum has amphipathy, so that the ethylenediamine modified low acyl gellan gum combined with zein can be better dispersed in the system, the electrostatic repulsion and steric hindrance thereof effectively reduce precipitation of some components with poor water solubility, improve the stability of the hypoglycemic beverage, and the hypoglycemic beverage with better stability can further promote absorption of the hypoglycemic active components in the beverage, thereby achieving a better hypoglycemic effect.
Claims (10)
1. The hypoglycemic beverage is characterized by comprising the following components: balsam pear juice, chinese yam juice, a sweetening agent and a stabilizing agent.
2. The hypoglycemic beverage as claimed in claim 1, comprising the following components in parts by weight: 60-100 parts of bitter gourd juice, 60-100 parts of Chinese yam juice, 30-50 parts of sweetening agent and 10-20 parts of stabilizing agent.
3. The hypoglycemic beverage of claim 1, wherein: the sweetener is one or a mixture of two or more of stevioside, xylitol, erythritol, maltitol or aspartame.
4. The hypoglycemic beverage of claim 1, wherein: the stabilizer is one or a mixture of two or more of locust bean gum, sodium carboxymethylcellulose, guar gum, zein and gellan gum.
5. The hypoglycemic beverage of claim 4, wherein: the stabilizer is prepared from the following components in a mass ratio of 1-3:1-3 of zein and gellan.
6. The hypoglycemic beverage of claim 5, wherein the gellan gum is an ethylenediamine-modified low-acyl gellan gum prepared by the method comprising:
(1) Adding tetrabutylammonium hydroxide into the low-acyl gellan gum aqueous solution to obtain a tetrabutylammonium salt solution of the low-acyl gellan gum;
(2) Dropwise adding the tetrabutyl ammonium salt solution of the low-acyl gellan gum into a dimethyl sulfoxide solution of bis (4-nitrobenzene) carbonate to obtain a mixed solution, reacting for 2-5 hours, dropwise adding an ethylenediamine aqueous solution into the mixed solution, reacting for 2-4 hours, respectively adding a saturated sodium chloride solution and acetone into the reaction solution, filtering and collecting a solid product, washing the solid product with an acetone/water mixed solution, and drying to obtain the ethylenediamine modified low-acyl gellan gum.
7. The hypoglycemic beverage according to claim 6, wherein the ethylenediamine modified low acyl gellan gum is prepared by the following method:
(1) Weighing 5-10g of low-acyl gellan gum, dissolving with 20-30mL of water to obtain a low-acyl gellan gum aqueous solution, adding 3-5g of tetrabutylammonium hydroxide into the low-acyl gellan gum aqueous solution, and stirring at 20-40 ℃ for 0.5-1h to obtain a tetrabutylammonium salt solution of the low-acyl gellan gum;
(2) Dissolving 5-8g of bis (4-nitrobenzene) carbonate by using 500-800mL of dimethyl sulfoxide solution, dropwise adding tetrabutyl ammonium salt solution of low-acyl gellan gum into dimethyl sulfoxide solution of bis (4-nitrobenzene) carbonate to obtain a mixed solution, heating the mixed solution to 40-60 ℃, reacting for 2-5 hours, dropwise adding 50-70mL of 2-3mol/L ethylenediamine aqueous solution into the mixed solution, after finishing the dropwise reaction for 2-4 hours, respectively adding 20-30mL of saturated sodium chloride solution and 5-10mL of acetone into the reaction solution, precipitating, stirring for 0.5-1 hour, filtering, collecting a solid product, washing the solid product for 2-3 times by using an acetone/water mixed solution with the volume ratio of 5-9:1-3, and drying at 20-40 ℃ for 20-24 hours to obtain the ethylenediamine modified low-acyl gellan gum.
8. The method for preparing a hypoglycemic beverage according to any of claims 1 to 7, comprising the steps of:
s1, preparing bitter gourd juice: drying fructus Momordicae Charantiae, pulverizing, sieving, adding water, adjusting pH to 3-5, adding enzyme for enzymolysis, performing microwave extraction after enzymolysis, filtering, collecting filtrate, concentrating the filtrate, centrifuging, and filtering to obtain fructus Momordicae Charantiae juice;
s2, preparing the Chinese yam juice: cleaning rhizoma Dioscoreae, peeling, protecting color, slicing, pulping, filtering, sterilizing, and concentrating to obtain rhizoma Dioscoreae juice;
s3, blending: mixing fructus Momordicae Charantiae juice, rhizoma Dioscoreae juice, sweetener, and stabilizer to obtain mixed juice;
s4, preparing the blood sugar reducing beverage: filtering, degassing, sterilizing, cooling, sealing, and refrigerating to obtain the beverage for lowering blood sugar.
9. The method for preparing a hypoglycemic beverage according to claim 8, wherein: in the step S1, the mass ratio of the fresh bitter gourds to the pectinase to the cellulase is 100-150 and 1-5:1-5.
10. The method for preparing a hypoglycemic beverage according to claim 8, wherein: the color fixative in the step S2 is the mixture of ascorbic acid and citric acid with the mass ratio of 1-3:1.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246986A (en) * | 2011-08-09 | 2011-11-23 | 韩金光 | Bitter melon juice drink and preparation method thereof |
| CN105433160A (en) * | 2015-12-03 | 2016-03-30 | 天益食品（徐州）有限公司 | Blood sugar-lowering burdock composite beverage and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246986A (en) * | 2011-08-09 | 2011-11-23 | 韩金光 | Bitter melon juice drink and preparation method thereof |
| CN105433160A (en) * | 2015-12-03 | 2016-03-30 | 天益食品（徐州）有限公司 | Blood sugar-lowering burdock composite beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 许朋;沙伟桥;吕志慧;刘振勇;: "复方山药-苦瓜醇提取物对2型糖尿病大鼠糖脂代谢的影响", 基因组学与应用生物学, no. 06 * |
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