CN115886167A - Blueberry and natto compound beverage as well as preparation method and application thereof - Google Patents
Blueberry and natto compound beverage as well as preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to a blueberry and natto compound beverage as well as a preparation method and application thereof, belonging to the technical field of health-care food. The blueberry and natto compound beverage comprises the following components: blueberry juice, natto microcapsules, sucrose, citric acid and agar; the mass volume ratio of the natto microcapsules to the blueberry juice is 1-2 g:100mL; the mass volume ratio of the cane sugar to the blueberry juice is 8-12 g:100mL; the mass volume ratio of the lemon to the blueberry juice is 1-2 g:100mL; the mass volume ratio of the agar to the blueberry juice is 0.01-0.03 g:100mL. The beverage prepared by the method has comprehensive influence on components, and the bad smell of natto is covered. Provides basis for the development of the natto food in the later period.
Description
Technical Field
The invention relates to the technical field of health-care food, and particularly relates to a blueberry and natto compound beverage as well as a preparation method and application thereof.
Background
The natto is a bean product prepared by fermenting soybeans through bacillus subtilis, has viscosity, smelly smell and slightly sweet taste, not only maintains the nutritional value of the soybeans, is rich in vitamin K2 and improves the digestibility of protein, but also generates various physiological active substances in the fermentation process, and has the effects of thrombolysis, oxidation resistance and tumor resistance.
The blueberry is also named as blue berry, belongs to the plant of the genus Vaccinium of the family Ericaceae, has blue fruit, low calorie and high nutrition, and contains various essential amino acids, microelements and vitamins for human body. Besides sugar, acid and VC, the vitamin C is rich in VE, VA, VB, SOD, arbutin, protein, anthocyanin, edible fiber and carotene, and rich mineral elements such as K, fe, zn, ca and the like. The fruit contains high content of natural pigment, and the content of active pigment, namely, the sweet SOD, is many times higher than that of other plants. The blueberry has the effects of beautifying and health care, resisting oxidation, preventing cardiovascular and cerebrovascular diseases, reducing blood pressure, resisting tumors and the like.
Blueberry belongs to acidic fruits, and ammonia gas in natto can be neutralized by combining blueberry and natto, so that odor of natto is reduced. The prior art has a method for preparing blueberry natto sauce by mixing blueberry and natto, but a scheme for preparing a beverage by using the blueberry and natto is not disclosed. Therefore, the blueberry and natto are mixed to prepare the beverage, and a new idea is provided for the development of blueberry and natto functional food.
Disclosure of Invention
The invention aims to provide a blueberry and natto compound beverage as well as a preparation method and application thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a blueberry and natto compound beverage which comprises the following components:
blueberry juice, natto microcapsules, sucrose, citric acid and agar;
the mass volume ratio of the natto microcapsules to the blueberry juice is 1-2 g:100mL;
the mass volume ratio of the cane sugar to the blueberry juice is 8-12 g:100mL;
the mass volume ratio of the lemon to the blueberry juice is 1-2 g:100mL;
the mass volume ratio of the agar to the blueberry juice is 0.01-0.03 g:100mL.
Preferably, the preparation method of the blueberry juice comprises the following steps: mixing blueberry and water, juicing to obtain intermediate liquid, centrifuging the intermediate liquid, and taking supernatant to obtain blueberry juice.
Preferably, the mass volume ratio of the blueberry mixed with water is 1g: 4-6 mL.
Preferably, the rotation speed of the centrifugation is 6000 to 7000rpm, and the time of the centrifugation is 12 to 14min.
Preferably, the preparation method of the natto microcapsules comprises the following steps:
(1) Mixing natto with water, pulping, filtering, and collecting filtrate to obtain natto juice;
(2) Mixing the natto pulp juice with sodium alginate aqueous solution and calcium chloride solution to obtain natto microcapsules;
the mass ratio of the natto to the water is 1:6 to 8.
Preferably, the mass ratio of the natto pulp juice to the sodium alginate aqueous solution is 1.8-1.2;
the initial concentration of the sodium alginate aqueous solution is 2-4 wt%.
Preferably, the initial concentration of the calcium chloride solution is 2.8 to 3.2wt%.
The invention also provides a preparation method of the blueberry and natto composite beverage, which comprises the following steps:
mixing blueberry juice, natto microcapsules, cane sugar, citric acid and agar, homogenizing for 1-3 min, and sterilizing to obtain the compound beverage.
Preferably, the homogenizing pressure is 38-42 MPa;
the sterilization is ultraviolet sterilization;
the ultraviolet sterilization time is 1-2 h.
The invention also provides application of the blueberry and natto composite beverage or the blueberry and natto composite beverage prepared by the preparation method in preparing health-care food with thrombolytic, antioxidant and antitumor effects.
The invention provides a blueberry and natto compound beverage as well as a preparation method and application thereof. The blueberry has the effects of beautifying, health care, antioxidation, cardiovascular and cerebrovascular disease prevention, blood pressure reduction and tumor resistance; the natto has thrombolytic, antioxidant and antitumor effects. According to the composite beverage, natto is pulped, sodium alginate and calcium lactate react to form a layer of film, and natto juice is wrapped in a microcapsule form, so that unpleasant feeling of people caused by bad smell of natto is avoided. The prepared microcapsule has very small particle size, can reach nano level, can directly enter gastrointestinal tract without chewing, and is released in the gastrointestinal tract. The microcapsule not only retains the influence of natto, but also avoids the influence of natto odor to people.
The process of preparing the composite beverage does not undergo any high-temperature reaction, the activity of nattokinase in natto and the activity of anthocyanin in blueberry are still preserved, and the influence substances of the nattokinase and the anthocyanin in blueberry are retained to the maximum extent, so that the obtained composite beverage has excellent health-care effects in thrombolysis, oxidation resistance and tumor resistance. The beverage is made into solid beverage, and is convenient for carrying and transportation.
Detailed Description
The invention provides a blueberry and natto compound beverage which comprises the following components:
blueberry juice, natto microcapsules, sucrose, citric acid and agar;
the mass volume ratio of the natto microcapsules to the blueberry juice is 1-2 g:100mL, preferably 1.5g:100mL; the mass volume ratio of the sucrose to the blueberry juice is 8-12 g:100mL, preferably 10g:100mL; the mass volume ratio of the lemon to the blueberry juice is 1-2 g:100mL, preferably 1.5g:100mL; the mass volume ratio of the agar to the blueberry juice is 0.01-0.03 g:100mL, preferably 0.02g:100mL.
In the invention, the preparation method of the blueberry juice comprises the following steps: mixing the blueberries with water, juicing to obtain intermediate liquid, centrifuging the intermediate liquid, and taking supernatant to obtain the blueberry juice.
In the invention, the mass-volume ratio of the blueberry mixed with water is 1g:4 to 6mL, preferably 1g:5mL. In the invention, the rotation speed of the centrifugation is 6000-7000 rpm, preferably 6500rpm, and the time of the centrifugation is 12-14 min, preferably 13min.
In the invention, the preparation method of the natto microcapsules comprises the following steps:
(1) Mixing natto with water, pulping, filtering, and collecting filtrate to obtain natto juice;
(2) Mixing the natto pulp juice with sodium alginate aqueous solution and calcium chloride solution to obtain natto microcapsules;
the mass ratio of the natto to the water is 1:6 to 8, preferably 1:7. in the invention, the mass ratio of the natto pulp juice to the sodium alginate aqueous solution is 1:0.8 to 1.2, preferably 1:1.0; the initial concentration of the sodium alginate aqueous solution is 2-4 wt%, and the optimal concentration is 3wt%. In the present invention, the initial concentration of the calcium chloride solution is 2.8 to 3.2wt%, preferably 3wt%.
The invention also provides a preparation method of the blueberry and natto composite beverage, which comprises the following steps:
mixing blueberry juice, natto microcapsules, cane sugar, citric acid and agar, homogenizing for 1-3 min, and sterilizing to obtain the compound beverage.
In the invention, the homogenizing pressure is 38-42 MPa, preferably 40MPa; the sterilization is ultraviolet sterilization; the ultraviolet sterilization time is 1-2 h, preferably 1.5h.
The invention also provides application of the blueberry and natto composite beverage or the blueberry and natto composite beverage prepared by the preparation method in preparing health-care food with thrombolytic, antioxidant and antitumor effects.
The embodiments of the present invention will be described in detail with reference to the following examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Mixing 100g natto with 600g water, pulping, filtering, and collecting filtrate to obtain natto juice. 100mL of natto pulp juice and 100mL of 3wt% of sodium alginate are uniformly mixed to obtain a mixed solution, and the mixed solution is transferred into a capsule production forming machine. A 3wt% calcium chloride solution was injected into the calcifier to form a circulation of the calcium chloride solution. Meanwhile, the capsule forming machine is opened to enable the mixed solution to drip uniformly at the speed of 220 drops per minute. When the mixed liquid is dripped into a calcifier and meets with calcium chloride solution, a large amount of capsule particles are formed, the capsule particles are removed at regular time, and the capsule is washed by deionized water to obtain the natto microcapsules.
The particle size of the natto microcapsules was measured and found to be 524nm.
The embedding rate of the natto microcapsules obtained by the method is measured. Embedding rate = (mass of natto juice in microcapsule/mass of natto juice dosed) × 100%. The embedding rate of the finally obtained natto microcapsules is 83.4 percent.
Mixing 200g of blueberry with 1000mL of water, juicing in a juicer to obtain intermediate liquid, centrifuging the intermediate liquid in a centrifuge at 6000rpm for 13min, and taking supernatant to obtain blueberry juice.
Mixing 100mL of blueberry juice, 1g of natto microcapsules, 10g of sucrose, 2g of citric acid and 0.01g of agar, homogenizing in a homogenizer of 40Mpa for 2min, and performing ultraviolet sterilization for 2h to obtain the compound beverage.
Example 2
Mixing 100g natto with 800g water, pulping, filtering, and collecting filtrate to obtain natto juice. 100mL of natto pulp juice and 80mL of 4wt% of sodium alginate are uniformly mixed to obtain a mixed solution, and the mixed solution is transferred into a capsule production forming machine. A2 wt% calcium chloride solution was injected into the calcifier to form a circulation of the calcium chloride solution. And meanwhile, opening the capsule forming machine to enable the mixed solution to be uniformly dripped at the speed of 200 drops per minute. When the mixed liquid is dripped into a calcifier and meets with calcium chloride solution, a large amount of capsule particles are formed, the capsule particles are removed at regular time, and the capsule particles are washed by deionized water to obtain the natto microcapsules.
The particle size of the natto microcapsules was measured and found to be 618nm.
Measuring the embedding rate of the natto microcapsules obtained by the method. The embedding rate = (mass of natto juice in microcapsule/mass of natto juice put) x 100%. The embedding rate of the finally obtained natto microcapsules is 82.5%.
Mixing 200g of blueberry with 800mL of water, juicing in a juicer to obtain intermediate liquid, centrifuging the intermediate liquid in a centrifuge of 7000rpm for 12min, and taking supernatant to obtain blueberry juice.
Mixing 100mL of blueberry juice, 2g of natto microcapsules, 12g of sucrose, 1g of citric acid and 0.03g of agar, homogenizing in a homogenizer of 38Mpa for 3min, and performing ultraviolet sterilization for 1h to obtain the compound beverage.
Example 3
Mixing 100g natto with 700g water, pulping, filtering, and collecting filtrate to obtain natto juice. Taking 100mL of natto juice and 120mL of 2wt% sodium alginate, mixing uniformly to obtain a mixed solution, and transferring the mixed solution into a capsule production forming machine. A 4wt% calcium chloride solution was injected into the calcifier to form a circulation of the calcium chloride solution. Meanwhile, the capsule forming machine is opened to enable the mixed solution to drip uniformly at the speed of 210 drops per minute. When the mixed liquid is dripped into a calcifier and meets with calcium chloride solution, a large amount of capsule particles are formed, the capsule particles are removed at regular time, and the capsule is washed by deionized water to obtain the natto microcapsules.
The particle size of the natto microcapsules was measured and found to be 517nm.
Measuring the embedding rate of the natto microcapsules obtained by the method. The embedding rate = (mass of natto juice in microcapsule/mass of natto juice put) x 100%. The embedding rate of the finally obtained natto microcapsules is 86.6 percent.
Mixing 200g of blueberry with 1200mL of water, juicing in a juicer to obtain intermediate liquid, centrifuging the intermediate liquid in a centrifuge of 7000rpm for 14min, and taking supernatant to obtain blueberry juice.
Mixing 100mL of blueberry juice, 1.5g of natto microcapsules, 8g of sucrose, 1.5g of citric acid and 0.02g of agar, homogenizing in a 42Mpa homogenizer for 1min, and performing ultraviolet sterilization for 1.5h to obtain the compound beverage.
Comparative example 1
The protocol of comparative example 1 was set up as in example 1, except that sodium alginate was replaced with sodium carboxymethylcellulose and the remaining steps were identical to those of example 1, in contrast to example 1. The obtained natto microcapsule has particle diameter of 657nm and embedding rate of 75.4%.
Experimental example 1
Taking the blueberry natto composite beverages of examples 1-3 and comparative example 1, and respectively measuring the content of nattokinase in the blueberry natto composite beverages of different examples and comparative examples by utilizing a tetrapeptide substrate method when preparing the blueberry natto composite beverages of 0h, 3h and 6 h. The results are shown in Table 1. Detecting the content of anthocyanin in the blueberry and natto compound beverage by a spectrophotometry. The results are shown in Table 2.
TABLE 1 Nattokinase content in composite beverages
| Time | Item | Example 1 | Example 2 | Example 3 | Comparative example 1 |
| 0h | Nattokinase content (IU/mL) | 0 | 0 | 0 | 0 |
| 3h | Nattokinase content (IU/mL) | 0 | 0 | 0 | 0 |
| 6h | Nattokinase content (IU/mL) | 0 | 0 | 0 | 1.7 |
Table 1 shows that the compound beverage prepared by the method of the invention does not dissolve any nattokinase in the natto microcapsules after 6 hours of preparation. The natto microcapsules prepared by the method are more stable, and can be stabilized for more than 6 hours when being added into a beverage.
TABLE 2 anthocyanin content in blueberry natto prepared by different methods
| Item | Example 1 | Example 2 | Example 3 | Comparative example 1 |
| Content of anthocyanidin (μ g/mL) | 13.64 | 12.37 | 14.16 | 12.86 |
Table 2 shows that the blueberry and natto composite beverages prepared by the methods of examples 1-3 and comparative example 1 have anthocyanin contents as high as 12.37 mug/mL. The blueberry and natto composite beverage prepared by the method has high anthocyanin content.
Experimental example 2
Taking the blueberry natto composite beverage of the examples 1-3 and the comparative example 1, placing the blueberry natto composite beverage in the artificial gastric juice according to the volume ratio of 1. The results are shown in Table 3. The preparation method of the artificial gastric juice comprises the following steps: taking 1mol/mL of dilute hydrochloric acid, adding water for dilution, adjusting the pH value to 1.5 to obtain intermediate solution, and adding 1g of pepsin into each 100mL of intermediate solution to obtain the artificial gastric juice.
TABLE 3 Nattokinase release in artificial gastric juice of composite beverage obtained by different methods
| Item | Example 1 | Example 2 | Example 3 | Comparative example 1 |
| Nattokinase content (IU/mL) | 9.8 | 10.2 | 9.5 | 8.6 |
Table 3 shows that the composite beverages obtained in examples 1 to 3 and comparative example 1 were immediately released into the artificial gastric juice. And the method of examples 1 to 3 releases more completely within 5min than comparative example 1.
The embodiment can show that the invention provides a blueberry and natto compound beverage as well as a preparation method and application thereof. According to the invention, natto is prepared into natto microcapsules when the blueberry natto beverage is prepared, the particle size of the natto microcapsules prepared according to the method reaches a nanometer level, the natto microcapsules cannot be dissolved in water for a long time, and only when the natto microcapsules are placed in gastric juice, the nutritional ingredients in natto can be dissolved out. The natto microcapsules prepared by the method not only completely reserve the nutrient components in the natto, but also cover the bad taste of the natto for direct eating. Provides basis for the development and utilization of the natto food in the later period.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The blueberry and natto compound beverage is characterized by comprising the following components:
blueberry juice, natto microcapsules, sucrose, citric acid and agar;
the mass volume ratio of the natto microcapsules to the blueberry juice is 1-2 g:100mL;
the mass volume ratio of the cane sugar to the blueberry juice is 8-12 g:100mL;
the mass volume ratio of the lemon to the blueberry juice is 1-2 g:100mL;
the mass volume ratio of the agar to the blueberry juice is 0.01-0.03 g:100mL.
2. The blueberry and natto composite beverage according to claim 1, wherein the preparation method of the blueberry juice comprises the following steps: mixing the blueberries with water, juicing to obtain intermediate liquid, centrifuging the intermediate liquid, and taking supernatant to obtain the blueberry juice.
3. The blueberry and natto composite beverage as claimed in claim 2, wherein the blueberry and water are mixed in a mass-to-volume ratio of 1g: 4-6 mL.
4. The blueberry nanocomposite beverage as claimed in claim 2 or 3, wherein the rotation speed of the centrifugation is 6000 to 7000rpm, and the time of the centrifugation is 12 to 14min.
5. The blueberry and natto composite beverage according to claim 1, wherein the preparation method of the natto microcapsules comprises the following steps:
(1) Mixing natto with water, pulping, filtering, and collecting filtrate to obtain natto juice;
(2) Mixing the natto pulp juice with sodium alginate aqueous solution and calcium chloride solution to obtain natto microcapsules;
the mass ratio of the natto to the water is 1:6 to 8.
6. The blueberry and natto composite beverage as claimed in claim 5, wherein the mass ratio of the natto juice to the sodium alginate aqueous solution is 1;
the initial concentration of the sodium alginate aqueous solution is 2-4 wt%.
7. The blueberry-natto composite beverage according to claim 6, wherein the initial concentration of the calcium chloride solution is 2.8-3.2 wt%.
8. The preparation method of the blueberry and natto compound beverage as claimed in any one of claims 1 to 7, which is characterized by comprising the following steps:
mixing blueberry juice, natto microcapsules, cane sugar, citric acid and agar, homogenizing for 1-3 min, and sterilizing to obtain the compound beverage.
9. The method of claim 8, wherein the homogeneous pressure is 38 to 42Mpa;
the sterilization is ultraviolet sterilization;
the ultraviolet sterilization time is 1-2 h.
10. The blueberry natto compound beverage as defined in any one of claims 1 to 7 or the blueberry natto compound beverage prepared by the preparation method as defined in any one of claims 8 to 9 is applied to the preparation of health food with thrombolytic, antioxidant and antitumor effects.
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