CN116349806A - Aronia melanocarpa antioxidation oral liquid and preparation process thereof - Google Patents
Aronia melanocarpa antioxidation oral liquid and preparation process thereof Download PDFInfo
- Publication number
- CN116349806A CN116349806A CN202310167943.2A CN202310167943A CN116349806A CN 116349806 A CN116349806 A CN 116349806A CN 202310167943 A CN202310167943 A CN 202310167943A CN 116349806 A CN116349806 A CN 116349806A
- Authority
- CN
- China
- Prior art keywords
- aronia melanocarpa
- oral liquid
- parts
- aronia
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000005662 Aronia melanocarpa Species 0.000 title claims abstract description 169
- 235000007425 Aronia melanocarpa Nutrition 0.000 title claims abstract description 169
- 239000007788 liquid Substances 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 230000003064 anti-oxidating effect Effects 0.000 title description 4
- 239000000284 extract Substances 0.000 claims abstract description 56
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 48
- 238000002156 mixing Methods 0.000 claims abstract description 41
- 238000001914 filtration Methods 0.000 claims abstract description 37
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 23
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000811 xylitol Substances 0.000 claims abstract description 23
- 235000010447 xylitol Nutrition 0.000 claims abstract description 23
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 23
- 229960002675 xylitol Drugs 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 238000011049 filling Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 230000003647 oxidation Effects 0.000 claims abstract description 5
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 5
- 238000005352 clarification Methods 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 48
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- 239000003795 chemical substances by application Substances 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 18
- 239000008395 clarifying agent Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 9
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 9
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 230000000415 inactivating effect Effects 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000004537 pulping Methods 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 230000003078 antioxidant effect Effects 0.000 claims description 7
- 235000019606 astringent taste Nutrition 0.000 claims description 7
- 239000003963 antioxidant agent Substances 0.000 claims description 6
- 235000020717 hawthorn extract Nutrition 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 239000003212 astringent agent Substances 0.000 claims description 2
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 claims description 2
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 claims description 2
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 2
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims description 2
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 2
- 241001247821 Ziziphus Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000019614 sour taste Nutrition 0.000 abstract description 6
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 4
- 241001092040 Crataegus Species 0.000 abstract description 3
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract description 3
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract description 3
- 238000009825 accumulation Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000014493 Crataegus Nutrition 0.000 abstract 2
- 240000000038 Ziziphus mauritiana Species 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001151 other effect Effects 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 36
- 239000000047 product Substances 0.000 description 25
- 244000126002 Ziziphus vulgaris Species 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 15
- 238000012360 testing method Methods 0.000 description 14
- 230000000694 effects Effects 0.000 description 10
- 238000004061 bleaching Methods 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 8
- 241000185686 Apocynum venetum Species 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 229930003944 flavone Natural products 0.000 description 7
- 235000011949 flavones Nutrition 0.000 description 7
- 235000013334 alcoholic beverage Nutrition 0.000 description 6
- 235000010208 anthocyanin Nutrition 0.000 description 6
- 229930002877 anthocyanin Natural products 0.000 description 6
- 239000004410 anthocyanin Substances 0.000 description 6
- 150000004636 anthocyanins Chemical class 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 150000005846 sugar alcohols Chemical class 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 241001092391 Sorbus Species 0.000 description 4
- 235000014459 Sorbus Nutrition 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 150000002212 flavone derivatives Chemical class 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 229920002414 procyanidin Polymers 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 102000006587 Glutathione peroxidase Human genes 0.000 description 2
- 108700016172 Glutathione peroxidases Proteins 0.000 description 2
- 108010059820 Polygalacturonase Proteins 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 238000000540 analysis of variance Methods 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 108010093305 exopolygalacturonase Proteins 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 description 1
- BNGXYYYYKUGPPF-UHFFFAOYSA-M (3-methylphenyl)methyl-triphenylphosphanium;chloride Chemical compound [Cl-].CC1=CC=CC(C[P+](C=2C=CC=CC=2)(C=2C=CC=CC=2)C=2C=CC=CC=2)=C1 BNGXYYYYKUGPPF-UHFFFAOYSA-M 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- FUKUFMFMCZIRNT-UHFFFAOYSA-N hydron;methanol;chloride Chemical compound Cl.OC FUKUFMFMCZIRNT-UHFFFAOYSA-N 0.000 description 1
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- JAOZKJMVYIWLKU-UHFFFAOYSA-N sodium 7-hydroxy-8-[(4-sulfonaphthalen-1-yl)diazenyl]naphthalene-1,3-disulfonic acid Chemical compound C1=CC=C2C(=C1)C(=CC=C2S(=O)(=O)O)N=NC3=C(C=CC4=CC(=CC(=C43)S(=O)(=O)O)S(=O)(=O)O)O.[Na+] JAOZKJMVYIWLKU-UHFFFAOYSA-N 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 108010038851 tannase Proteins 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Images
Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/60—Sweeteners
-
- 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
Abstract
The invention discloses an oxidation-resistant oral liquid of Aronia melanocarpa and a preparation process thereof, and belongs to the technical field of food processing. The Aronia melanocarpa oral liquid is prepared by preprocessing Aronia melanocarpa juice (enzymolysis, deastringency and clarification), filtering, adding extracts of hawthorns, chinese dates and rhizoma polygonati, mixing, blending, seasoning, filling and sterilizing. The content of the finished procyanidine can reach 1650 mug/mL, and the total phenol content reaches 4910 mug/mL, so that the Aronia melanocarpa oral liquid has strong oxidation resistance and other effects. The Aronia melanocarpa fruit juice is subjected to deastringency treatment, so that the taste of the oral liquid can be improved, more consumers are increased, xylitol is added in ingredients, the sour taste is improved, excessive heat accumulation is avoided, and the extracts of hawthorns, chinese dates and rhizoma polygonati are added, so that the oral liquid contains rich active ingredients required by a human body and has good functional characteristics, and has a certain practical application value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a Aronia melanocarpa oral liquid and a preparation process thereof.
Background
The Aronia melanocarpa fruit is a miniature berry native to North America, and researches show that the Aronia melanocarpa fruit is rich in nutrients, contains abundant procyanidins, flavones and polyphenols (the procyanidins in the Aronia melanocarpa fruit are 860mg/100g, the free polyphenols and the bonded polyphenols are 3856.81mg/100g and 269.60mg/100g respectively, and the free flavones and the bonded flavones are 341.62mg/100g and 13.77mg/100g respectively), and also contains a large amount of organic acids, carbohydrates, vitamins, mineral elements and the like. Therefore, the black chokeberry juice has excellent antioxidant activity and good medicinal value in the aspects of resisting cancer, reducing blood fat, preventing and treating cardiovascular diseases and the like, and researches show that the continuous intake of the black chokeberry juice can improve the activities of superoxide dismutase (SOD) and glutathione peroxidase (GPx) in erythrocytes and reduce lipid oxidation. In 9 months 2018, the health and wellness committee of China determines that the Aronia melanocarpa fruits can be eaten as a new food raw material, but the research and the application of the Aronia melanocarpa are less in China at present, most of the Aronia melanocarpa products are mainly developed in the aspects of fruit wine, fruit juice and concentrated juice, and the products on the market are few, so that the product development has good market development prospect and economic benefit, and has very important significance for researching new Aronia melanocarpa processing technology.
The Aronia melanocarpa fruit contains a large amount of tannins, the fruit has certain sour and astringent taste, and the taste of raw food is poor, and most of the existing oral liquid is bitter and astringent, has poor experience and is not easy to accept by consumers, so that the fruit can be deeply processed.
By searching, the following two patent publications related to the present patent application were found:
1. the preparation process of the Aronia melanocarpa sugar alcohol beverage (CN 115299538A) discloses a preparation process of the Aronia melanocarpa sugar alcohol beverage, and relates to the technical field of beverages, wherein the sugar alcohol beverage comprises the following components in percentage by weight: 2 to 10 percent of Aronia melanocarpa concentrated juice, 2 to 10 percent of xylitol, 2 to 10 percent of maltitol, 0.004 to 0.02 percent of compound stabilizer and the balance of purified water; the specific preparation process of the sugar alcohol beverage comprises the following steps: s101: preparing raw materials; s102: mixing raw materials; s103: and (5) filling and sterilizing. The invention has simple operation and lower cost, takes the Aronia melanocarpa concentrated juice, xylitol, maltitol, sodium carboxymethylcellulose (CMC-Na) and xanthan gum as raw materials to prepare the Aronia melanocarpa sugar alcohol beverage, and the sugar alcohol beverage has the special fragrance of the Aronia melanocarpa fruits, is bright, pure and uniform purple, has sweet and sour taste and unique flavor, is rich in anthocyanin, has the anthocyanin content of up to 1.4177mg/g, is rich in nutrition, and is suitable for diabetics to drink.
2. A Aronia melanocarpa drink and a preparation method thereof (CN 111134251A) disclose an Aronia melanocarpa drink and a preparation method thereof, belonging to the technical field of foods. The Aronia melanocarpa drink has strong bowel relaxing effect, can help defecation, improve constipation, reduce food accumulation and fat accumulation, and can not cause diarrhea when being drunk along with a meal. The Aronia melanocarpa drink of the invention has good storage stability and can keep purple red color and clear and transparent after being placed for 1 year after being directly squeezed and compounded with deoxidized and softened water, green plum juice, lemon juice, ginger extract, chilli extract, lotus leaf extract and the like.
By contrast, the present patent application is substantially different from the above patent publications.
Disclosure of Invention
The invention aims to provide an oxidation-resistant oral liquid of Aronia melanocarpa and a preparation process thereof, so as to solve the problems in the prior art.
In order to achieve the above purpose, the present invention provides the following technical solutions: the Aronia melanocarpa oral liquid is technically characterized in that: consists of the following components in percentage by mass: 40-70 parts of Aronia melanocarpa juice, 1-5 parts of hawthorn extract (specification 10:1), 1-5 parts of jujube extract (specification 10:1), 1-5 parts of rhizoma polygonati extract (specification 10:1), 30-50 parts of water, 0.4-0.8 part of citric acid and 1-10 parts of xylitol.
A preparation process of Aronia melanocarpa oral liquid comprises the following steps:
(1) Screening: selecting fully mature Aronia melanocarpa fruits;
(2) Cleaning, bleaching and scalding: rinsing the Aronia melanocarpa fruits obtained in the step (1) with clear water, blanching, and draining;
(3) Pulping: crushing the Aronia melanocarpa fruits obtained in the step (2) into slurry;
(4) Enzymolysis: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step (3); the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 2-3h.
(5) And (3) filtering: inactivating enzyme of the enzymatic hydrolysis Aronia melanocarpa pulp obtained in the step (4), filtering, centrifuging, and separating out Aronia melanocarpa fruit juice;
(6) Deastringence: adding an astringency removal agent into the Aronia melanocarpa fruit juice obtained in the step (5), and preserving the temperature at 40-50 ℃ for 20-40min;
(7) Clarifying: adding a clarifying agent into the Aronia melanocarpa fruit juice obtained in the step (6) after deastringency, mixing uniformly, and standing for 14-18h.
(8) And (3) filtering: filtering and centrifuging the Aronia melanocarpa fruit juice obtained in the step (7), and collecting the filtered juice;
(9) Mixing and blending: adding the haw extract, the jujube extract and the rhizoma polygonati extract into the Aronia melanocarpa fruit juice obtained in the step (8), and uniformly mixing and stirring;
(10) Seasoning: and (3) adding citric acid and xylitol into the Aronia melanocarpa oral liquid obtained in the step (9). Stirring for 10-30 minutes at room temperature to fully and uniformly mix the materials;
(11) And (3) a finished product: and (3) filling and sterilizing the mixed oral liquid, and naturally cooling to room temperature to obtain the finished product of the Aronia melanocarpa oral liquid.
Preferably, the enzymolysis agent in the step (4) comprises pectinase and cellulase, and the weight ratio of the pectinase to the cellulase is 3:4. The addition amount of the enzymolysis agent is 0.4-0.8% (w/v). The enzymolysis treatment temperature is 53-58 ℃ and the enzymolysis time is 2.3-2.8h.
Preferably, the astringents removing agent in step (6) is casein. The addition amount of the deastringent agent is 0.6-1% (w/v). The deastringency treatment temperature is 43-48 ℃, and the deastringency time is 30-40min.
Preferably, the clarifying agent in step (7) is polyvinylpyrrolidone (PVPP). The addition amount of the clarifier is 1-2% (w/v). The clarification time is 15-17h.
The beneficial effects obtained by the invention are as follows:
1. compared with the prior art, the preparation process of the Aronia melanocarpa oral liquid is stable, the procyanidine content of the test product is 1650 mug/mL, the total phenol content is 4910 mug/mL, the total flavone content is 4880 mug/mL, and the total anthocyanin content is 1960 mug/mL. Active ingredients such as procyanidine, phenols and the like in the Aronia melanocarpa are effectively reserved.
2. The Aronia melanocarpa is pretreated to improve juice yield, reduce tannin content generating astringency, and improve clarity of oral liquid.
3. Meanwhile, the haw extract, the jujube extract and the rhizoma polygonati extract are added to supplement active substances, so that the mouthfeel is enriched. The haw extract contains a large amount of flavonoid compounds and has the effects of improving blood circulation, reducing blood pressure, reducing blood fat and the like; the jujube extract and the rhizoma polygonati extract contain various effective components required by human bodies, have good functional characteristics, and further improve the antioxidation capability. In addition, citric acid and xylitol are used for regulating the flavor and taste of the oral liquid.
Drawings
FIG. 1 is a flow chart of the preparation of Aronia melanocarpa oral liquid according to the present invention
FIG. 2 is a graph showing the effect of the addition amount of Aronia melanocarpa on the sensory scores of the oral liquid;
FIG. 3 is a graph showing the effect of the addition amount of fructus crataegi on the sensory scores of Sorbus nigra oral liquid in the present invention;
FIG. 4 is a graph showing the effect of the addition amount of the jujube extract on the sensory scores of the Sorbus nigra oral liquid;
FIG. 5 is a graph showing the effect of the added amount of the yellow extract on the sensory scores of the Sorbus nigra oral liquid;
FIG. 6 is a graph showing the effect of xylitol addition on sensory scores of Sorbus nigra oral liquid in the present invention;
Detailed Description
The present invention will be further described in detail with reference to examples. The scope of the invention as claimed is not limited to the examples.
The raw materials used in the invention are conventional commercial products unless specified otherwise, the methods used in the invention are conventional methods in the art unless specified otherwise, and the mass of each substance used in the invention is conventional.
Specifically, the preparation and detection of the correlation are as follows:
in the preparation process, on the basis of a single factor test, the influence of factors such as the addition amount of the black chokeberry juice, the addition amount of the hawthorn extract, the addition amount of the jujube extract, the addition amount of the rhizoma polygonati extract, the addition amount of xylitol and the like on the sensory score of the black chokeberry oral liquid is researched by taking the sensory score as an index, and the process conditions of the black chokeberry oral liquid are optimized by adopting an orthogonal test.
In the embodiment, the Aronia melanocarpa extract, fructus crataegi extract, fructus Jujubae extract, rhizoma Polygonati extract, xylitol and citric acid are all food-grade.
Example 1:
(1) Screening: selecting fully mature Aronia melanocarpa fruits;
(2) Cleaning, bleaching and scalding: rinsing the Aronia melanocarpa fruits obtained in the step (1) with clear water, blanching, and draining;
(3) Pulping: crushing the Aronia melanocarpa fruits obtained in the step (2) into slurry;
(4) Enzymolysis: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step (3), wherein the addition amount is 0.6% (w/v), and carrying out enzymolysis for 2.5h at 55 ℃;
(5) And (3) filtering: inactivating enzyme of the enzymatic hydrolysis Aronia melanocarpa pulp obtained in the step (4), filtering, centrifuging, and separating out Aronia melanocarpa fruit juice;
(6) Deastringence: adding an astringent removing agent into the Aronia melanocarpa fruit juice obtained in the step (5), wherein the adding amount is 0.8% (w/v), and preserving the heat for 30min at 50 ℃;
(7) Clarifying: adding a clarifying agent into the apocynum venetum fruit juice obtained in the step (6), wherein the addition amount is 1.5% (w/v), uniformly mixing, and standing for 16h;
(8) And (3) filtering: filtering and centrifuging the Aronia melanocarpa fruit juice obtained in the step (7), and collecting the filtered juice;
(9) Mixing and blending: taking 55 parts of the Aronia melanocarpa fruit juice obtained in the step (8), adding 4 parts of a haw extract, 3 parts of a jujube extract, 2 parts of a rhizoma polygonati extract and 30 parts of water, and uniformly mixing and stirring;
(10) Seasoning: and (3) adding 0.6 part of citric acid and 4 parts of xylitol into the Aronia melanocarpa oral liquid obtained in the step (9). Stirring for 10-30 minutes at room temperature to fully and uniformly mix the materials;
(11) And (3) a finished product: and (3) filling and sterilizing the mixed oral liquid, and naturally cooling to room temperature to obtain the finished product of the Aronia melanocarpa oral liquid.
Example 2:
(1) Screening: selecting fully mature Aronia melanocarpa fruits;
(2) Cleaning, bleaching and scalding: rinsing the Aronia melanocarpa fruits obtained in the step (1) with clear water, blanching, and draining;
(3) Pulping: crushing the Aronia melanocarpa fruits obtained in the step (2) into slurry;
(4) Enzymolysis: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step (3), wherein the addition amount is 0.5% (w/v), and carrying out enzymolysis for 2 hours at 55 ℃;
(5) And (3) filtering: inactivating enzyme of the enzymatic hydrolysis Aronia melanocarpa pulp obtained in the step (4), filtering, centrifuging, and separating out Aronia melanocarpa fruit juice;
(6) Deastringence: adding an astringent removing agent into the Aronia melanocarpa fruit juice obtained in the step (5), wherein the adding amount is 0.8% (w/v), and preserving the heat for 30min at 50 ℃;
(7) Clarifying: adding a clarifying agent into the apocynum venetum fruit juice obtained in the step (6), wherein the addition amount is 1.5% (w/v), uniformly mixing, and standing for 16h;
(8) And (3) filtering: filtering and centrifuging the Aronia melanocarpa fruit juice obtained in the step (7), and collecting the filtered juice;
(9) Mixing and blending: taking 50 parts of the Aronia melanocarpa fruit juice obtained in the step (8), adding 5 parts of a haw extract, 2 parts of a jujube extract, 3 parts of a rhizoma polygonati extract and 30 parts of water, and uniformly mixing and stirring;
(10) Seasoning: and (3) adding 0.8 part of citric acid and 6 parts of xylitol into the Aronia melanocarpa oral liquid obtained in the step (9). Stirring for 10-30 minutes at room temperature to fully and uniformly mix the materials;
(11) And (3) a finished product: and (3) filling and sterilizing the mixed oral liquid, and naturally cooling to room temperature to obtain the finished product of the Aronia melanocarpa oral liquid.
Example 3:
(1) Screening: selecting fully mature Aronia melanocarpa fruits;
(2) Cleaning, bleaching and scalding: rinsing the Aronia melanocarpa fruits obtained in the step (1) with clear water, blanching, and draining;
(3) Pulping: crushing the Aronia melanocarpa fruits obtained in the step (2) into slurry;
(4) Enzymolysis: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step (3), wherein the addition amount is 0.5% (w/v), and carrying out enzymolysis for 2.5 hours at 55 ℃;
(5) And (3) filtering: inactivating enzyme of the enzymatic hydrolysis Aronia melanocarpa pulp obtained in the step (4), filtering, centrifuging, and separating out Aronia melanocarpa fruit juice;
(6) Deastringence: adding an astringent removing agent into the Aronia melanocarpa fruit juice obtained in the step (5), wherein the adding amount is 1% (w/v), and preserving the temperature at 40 ℃ for 30min;
(7) Clarifying: adding a clarifying agent into the apocynum venetum fruit juice obtained in the step (6), wherein the addition amount is 1.5% (w/v), uniformly mixing, and standing for 16h;
(8) And (3) filtering: filtering and centrifuging the Aronia melanocarpa fruit juice obtained in the step (7), and collecting the filtered juice;
(9) Mixing and blending: taking 60 parts of the Aronia melanocarpa fruit juice obtained in the step (8), adding 4 parts of a haw extract, 2 parts of a jujube extract, 1 part of a rhizoma polygonati extract and 30 parts of water, and uniformly mixing and stirring;
(10) Seasoning: and (3) adding 0.6 part of citric acid and 5 parts of xylitol into the Aronia melanocarpa oral liquid obtained in the step (9). Stirring for 10-30 minutes at room temperature to fully and uniformly mix the materials;
(11) And (3) a finished product: and (3) filling and sterilizing the mixed oral liquid, and naturally cooling to room temperature to obtain the finished product of the Aronia melanocarpa oral liquid.
Example 4:
(1) Screening: selecting fully mature Aronia melanocarpa fruits;
(2) Cleaning, bleaching and scalding: rinsing the Aronia melanocarpa fruits obtained in the step (1) with clear water, blanching, and draining;
(3) Pulping: crushing the Aronia melanocarpa fruits obtained in the step (2) into slurry;
(4) Enzymolysis: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step (3), wherein the addition amount is 0.5% (w/v), and carrying out enzymolysis for 2.5 hours at 55 ℃;
(5) And (3) filtering: inactivating enzyme of the enzymatic hydrolysis Aronia melanocarpa pulp obtained in the step (4), filtering, centrifuging, and separating out Aronia melanocarpa fruit juice;
(6) Deastringence: adding an astringent removing agent into the Aronia melanocarpa fruit juice obtained in the step (5), wherein the adding amount is 0.8% (w/v), and preserving the heat for 30min at 50 ℃;
(7) Clarifying: adding a clarifying agent into the apocynum venetum fruit juice obtained in the step (6), wherein the addition amount is 1.2% (w/v), uniformly mixing, and standing for 14h;
(8) And (3) filtering: filtering and centrifuging the Aronia melanocarpa fruit juice obtained in the step (7), and collecting the filtered juice;
(9) Mixing and blending: taking 40 parts of the Aronia melanocarpa fruit juice obtained in the step (8), adding 4 parts of a haw extract, 4 parts of a jujube extract, 2 parts of a rhizoma polygonati extract and 40 parts of water, and uniformly mixing and stirring;
(10) Seasoning: and (3) adding 0.7 part of citric acid and 4 parts of xylitol into the Aronia melanocarpa oral liquid obtained in the step (9). Stirring for 10-30 minutes at room temperature to fully and uniformly mix the materials;
(11) And (3) a finished product: and (3) filling and sterilizing the mixed oral liquid, and naturally cooling to room temperature to obtain the finished product of the Aronia melanocarpa oral liquid.
Comparative example 1:
(1) Screening: selecting fully mature Aronia melanocarpa fruits;
(2) Cleaning, bleaching and scalding: rinsing the Aronia melanocarpa fruits obtained in the step (1) with clear water, blanching, and draining;
(3) Pulping: crushing the Aronia melanocarpa fruits obtained in the step (2) into slurry;
(4) Enzymolysis: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step (3), wherein the addition amount is 0.6% (w/v), and carrying out enzymolysis for 2.5h at 55 ℃;
(5) And (3) filtering: inactivating enzyme of the enzymatic hydrolysis Aronia melanocarpa pulp obtained in the step (4), filtering, centrifuging, and separating out Aronia melanocarpa fruit juice;
(6) Deastringence: adding tannase into the Aronia melanocarpa fruit juice obtained in the step (5) with the addition amount of 0.8% (w/v), and preserving heat for 30min at 50 ℃;
(7) Clarifying: adding a clarifying agent into the apocynum venetum fruit juice obtained in the step (6), wherein the addition amount is 1.5% (w/v), uniformly mixing, and standing for 16h;
(8) And (3) filtering: filtering and centrifuging the Aronia melanocarpa fruit juice obtained in the step (7), and collecting the filtered juice;
(9) Mixing and blending: taking 55 parts of the Aronia melanocarpa fruit juice obtained in the step (8), adding 4 parts of a haw extract, 3 parts of a jujube extract, 2 parts of a rhizoma polygonati extract and 30 parts of water, and uniformly mixing and stirring;
(10) Seasoning: and (3) adding 0.6 part of citric acid and 4 parts of xylitol into the Aronia melanocarpa oral liquid obtained in the step (9). Stirring for 10-30 minutes at room temperature to fully and uniformly mix the materials;
(11) And (3) a finished product: and (3) filling and sterilizing the mixed oral liquid, and naturally cooling to room temperature to obtain the finished product of the Aronia melanocarpa oral liquid.
Comparative example 2:
(1) Screening: selecting fully mature Aronia melanocarpa fruits;
(2) Cleaning, bleaching and scalding: rinsing the Aronia melanocarpa fruits obtained in the step (1) with clear water, blanching, and draining;
(3) Pulping: crushing the Aronia melanocarpa fruits obtained in the step (2) into slurry;
(4) Enzymolysis: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step (3), wherein the addition amount is 0.6% (w/v), and carrying out enzymolysis for 2.5h at 55 ℃;
(5) And (3) filtering: inactivating enzyme of the enzymatic hydrolysis Aronia melanocarpa pulp obtained in the step (4), filtering, centrifuging, and separating out Aronia melanocarpa fruit juice;
(6) Deastringence: adding an astringent removing agent into the Aronia melanocarpa fruit juice obtained in the step (5), wherein the adding amount is 0.8% (w/v), and preserving the heat for 30min at 50 ℃;
(7) Clarifying: adding a clarifying agent into the apocynum venetum fruit juice obtained in the step (6), wherein the addition amount is 1.5% (w/v), uniformly mixing, and standing for 16h;
(8) And (3) filtering: filtering and centrifuging the Aronia melanocarpa fruit juice obtained in the step (7), and collecting the filtered juice;
(9) Mixing and blending: taking 55 parts of the Aronia melanocarpa fruit juice obtained in the step (8), adding 4 parts of the hawthorn extract and 30 parts of water, and uniformly mixing and stirring;
(10) Seasoning: and (3) adding 0.6 part of citric acid and 4 parts of xylitol into the Aronia melanocarpa oral liquid obtained in the step (9). Stirring for 10-30 minutes at room temperature to fully and uniformly mix the materials;
(11) And (3) a finished product: and (3) filling and sterilizing the mixed oral liquid, and naturally cooling to room temperature to obtain the finished product of the Aronia melanocarpa oral liquid.
Comparative example 3:
(1) Screening: selecting fully mature Aronia melanocarpa fruits;
(2) Cleaning, bleaching and scalding: rinsing the Aronia melanocarpa fruits obtained in the step (1) with clear water, blanching, and draining;
(3) Pulping: crushing the Aronia melanocarpa fruits obtained in the step (2) into slurry;
(4) Enzymolysis: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step (3), wherein the addition amount is 0.6% (w/v), and carrying out enzymolysis for 2.5h at 55 ℃;
(5) And (3) filtering: inactivating enzyme of the enzymatic hydrolysis Aronia melanocarpa pulp obtained in the step (4), filtering, centrifuging, and separating out Aronia melanocarpa fruit juice;
(6) Deastringence: adding an astringent removing agent into the Aronia melanocarpa fruit juice obtained in the step (5), wherein the adding amount is 0.8% (w/v), and preserving the heat for 30min at 50 ℃;
(7) Clarifying: adding a clarifying agent into the apocynum venetum fruit juice obtained in the step (6), wherein the addition amount is 1.5% (w/v), uniformly mixing, and standing for 16h;
(8) And (3) filtering: filtering and centrifuging the Aronia melanocarpa fruit juice obtained in the step (7), and collecting the filtered juice;
(9) Mixing and blending: taking 55 parts of the Aronia melanocarpa fruit juice obtained in the step (8), adding 4 parts of a haw extract, 3 parts of a jujube extract and 30 parts of water, and uniformly mixing and stirring;
(10) Seasoning: and (3) adding 0.6 part of citric acid and 4 parts of xylitol into the Aronia melanocarpa oral liquid obtained in the step (9). Stirring for 10-30 minutes at room temperature to fully and uniformly mix the materials;
(11) And (3) a finished product: and (3) filling and sterilizing the mixed oral liquid, and naturally cooling to room temperature to obtain the finished product of the Aronia melanocarpa oral liquid.
1. Single factor sensory evaluation experiment
The Aronia melanocarpa oral liquid refers to sensory scoring criteria, and the sensory scoring table is shown in table 1.
Table 1 sensory evaluation table of Aronia melanocarpa oral liquid
2. Orthogonal experiments
Based on a single-factor experiment, five-factor three-level experiments are carried out by taking 5 indexes of the addition amount of the Aronia melanocarpa, the addition amount of the hawthorn extract, the addition amount of the jujube extract, the addition amount of the rhizoma polygonati extract and the addition amount of xylitol as factors, and the total orthogonal experiment of 16 test points is carried out.
TABLE 2 Aronia melanocarpa oral liquid orthogonal test factors and horizontal design table
3. Determination of physicochemical index
(1) Procyanidine content determination
Accurately sucking 1mL of sample into a test tube, respectively adding 2.5mL of A (1% vanillin methanol solution) and B (4% hydrochloric acid-methanol solution) color developing agents, mixing uniformly by vortex, carrying out water bath at 30 ℃ for 0.5h, cooling, measuring the light absorption value at the wavelength of 500nm, and calculating the content of procyanidine, wherein catechin is taken as a standard substance.
(2) Determination of total phenol content
Accurately sucking 100 μl of sample extract, adding 500 μl of Folin phenol reagent, mixing, standing at room temperature for 5min, and adding 12% Na 2 CO 3 1.5mL of the solution is fixed to 10mL by distilled water, uniformly mixed, and reacted for 2 hours at normal temperature in a dark place, and then the absorbance value is measured at 760nm wavelength. Results are expressed as gallic acid equivalent (gallic acid equivalents, GAE).
(3) Determination of total flavone content
Accurately sucking 2.0mL of sample solution, adding 5 parts of sodium nitrite solution 1mL, shaking uniformly, standing for 6min, adding 10 parts of aluminum nitrate solution 1.5mL, shaking uniformly, standing for 6min, adding 0.1mol/L sodium hydroxide solution 4mL, fixing the volume to 10mL by using 80 parts of ethanol solution, shaking uniformly, and standing for 15min. Absorbance values were measured at a wavelength of 510 nm. And calculating the total flavone (calculated by rutin) content of the sample solution.
(4) Determination of Total anthocyanin content
And (3) adding 1mL of sample extract into each of the two test tubes, and measuring the anthocyanin content of the Aronia melanocarpa oral liquid by adopting a pH differential method.
4. Analysis of results
1. Sensory evaluation analysis
The results are shown in fig. 1 to 5:
from fig. 1, the influence of the addition amount of Aronia melanocarpa on the sensory evaluation of the oral liquid prepared from Aronia melanocarpa can be seen. It can be found that the sensory score increases and decreases with increasing addition of Aronia melanocarpa, and the optimum addition is achieved at 55 parts. The main reason is that the Aronia melanocarpa fruit with too small addition amount lacks the fruit flavor and has poor taste; when the addition amount is too high, the sour and astringent taste of the black fruits is amplified, and the flavor of the product is affected.
Fig. 2 shows the effect of the added amount of haw extract on the sensory evaluation of the oral liquid of Aronia melanocarpa. It can be found that the sensory score increases and decreases with increasing amount of fructus crataegi extract, and the optimum is achieved at 20 parts. The hawthorn mainly has heavier taste, and can mask the fruit taste of the Aronia melanocarpa after being added in excessive amount.
Fig. 3 shows the effect of the addition amount of the jujube extract on the sensory evaluation of the oral liquid of Aronia melanocarpa. It was found that the sensory score increased and decreased with increasing addition of the jujube extract, and was optimal at 15 parts. The Chinese date is dark in color and heavy in sweetness, the taste of the oral liquid can be influenced by too little adding amount, and the color of the oral liquid can be influenced by too much adding amount.
Fig. 4 shows the effect of the added amount of rhizoma Polygonati extract on sensory evaluation of the oral liquid of Aronia melanocarpa. It can be found that the sensory score increases and decreases with increasing addition of rhizoma Polygonati extract, and the optimum is achieved at 10 parts. The rhizoma polygonati extract has a certain bitter taste, and the taste of the oral liquid can be influenced by excessive addition.
The influence of the xylitol addition amount on the sensory evaluation of the prepared Aronia melanocarpa oral liquid can be seen from fig. 5. From the graph, the sensory score increases and then decreases with the increase of the xylitol addition amount, mainly because too little xylitol addition amount can cause the oral liquid to have too heavy sour and astringent taste; when the addition amount of xylitol is too high, the special taste of the Aronia melanocarpa is covered, so that the product is too sweet, and the taste of the product is poor. The best sensory score was achieved at 5 parts added.
2. Analysis of results of orthogonal experiments
2.1 orthogonal test design
The experiment comprises a sensory evaluation group of 20 trained volunteers, and sensory evaluation of the Aronia melanocarpa oral liquid is carried out. When each person performs sensory evaluation, the sensory evaluation table is referred to, and 5mL of oral liquid is added into the mouth, so that the oral liquid is fully filled in the whole oral cavity, stays for at least 10 seconds, and needs to be rinsed at least 3 times before and after each sensory evaluation, and the total sensory evaluation is 100 minutes. The sensory scores of the Aronia melanocarpa oral liquid are taken as response values, the test design results are shown in table 3, and the sensory score variance analysis results are shown in table 4.
TABLE 3 orthogonal test and test results
TABLE 4 analysis of variance results
Note that: * Represents extremely significant (P < 0.01); * Representing significant (P < 0.05).
2.2 orthogonal test analysis
From visual analysis of results, the influence sequence of each factor on the sensory scores of the oral liquid is A > E > D=B > C, analysis of variance is carried out, the A, B, D, E factor difference is obtained to have statistical significance, and the optimal condition of the compound is A 2 B 2 C 2 D 2 E 1 The oral liquid has the sensory score of 93 minutes, which is superior to other experimental groups.
3. Product quality analysis
The sensory evaluation and quality analysis of the Aronia melanocarpa oral liquid (example 1), examples 2-4, and comparative examples 1-3, which were processed under the optimal process conditions obtained after the optimization of the orthogonal test:
table 5 sensory scores and antioxidant analysis of Aronia melanocarpa oral liquid
As is clear from Table 5, the Aronia melanocarpa oral liquid (example 1) prepared according to the optimal conditions obtained by the orthogonal test had a procyanidin content of 1650. Mu.g/mL, a total anthocyanin content of 1960. Mu.g/mL, a total flavone content of 4880. Mu.g/mL and a total phenol content of 4910. Mu.g/mL. IC for eliminating DPPH free radical 50 IC for scavenging hydroxyl radical at 2.76mg/mL 50 2.09mg/mL. Compared with examples 2-4, the preparation method of the oral liquid has stronger antioxidant capacity, higher active ingredient content, more uniform color and softer taste, and has the unique smell of the Aronia melanocarpa. The formula of the oral liquid has feasibility, has a certain antioxidant capacity, can improve the afterbitter taste and sour taste of the oral liquid to a certain extent, is suitable for consumers to eat, and has good product quality. Example 1 compared with comparative example 1, the casein treated Aronia melanocarpa fruit juice has lower astringency, better taste for consumer, and more active ingredient retention. Compared with comparative examples 2-3, the richer the proportion of the oral liquid, the higher the sensory score of the oral liquid, the more easily the oral liquid is liked by consumers, and the antioxidation component is improved.
Although embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments.
Claims (4)
1. An oxidation-resistant oral liquid of Aronia melanocarpa and a preparation process thereof are provided, and the technical key points are that: consists of the following components in percentage by mass: 40-70 parts of Aronia melanocarpa juice, 1-5 parts of hawthorn extract (specification 10:1), 1-5 parts of jujube extract (specification 10:1), 1-5 parts of rhizoma polygonati extract (specification 10:1), 30-50 parts of water, 0.4-0.8 part of citric acid and 1-10 parts of xylitol.
(1) Screening: selecting fully mature Aronia melanocarpa fruits;
(2) Pretreatment: rinsing the Aronia melanocarpa fruits obtained in the step (1) with clear water, blanching, and draining;
(3) Pulping: crushing the Aronia melanocarpa fruits obtained in the step (2) into slurry;
(4) Enzymolysis: adding an enzymolysis agent into the Aronia melanocarpa fruit pulp obtained in the step (3);
(5) And (3) filtering: inactivating enzyme of the enzymatic hydrolysis Aronia melanocarpa fruit pulp obtained in the step (4), filtering, centrifuging, and separating out Aronia melanocarpa fruit juice;
(6) Deastringence: adding an astringent removing agent into the Aronia melanocarpa fruit juice obtained in the step (5) and preserving heat;
(7) Clarifying: adding a clarifying agent into the de-astringency Aronia melanocarpa fruit juice obtained in the step (6), uniformly mixing and standing;
(8) And (3) filtering: filtering and centrifuging the Aronia melanocarpa fruit juice obtained in the step (7), and collecting the filtered juice;
(9) Mixing and blending: adding the haw extract, the jujube extract and the rhizoma polygonati extract into the Aronia melanocarpa fruit juice obtained in the step (8), and uniformly mixing and stirring;
(10) Seasoning: and (3) adding citric acid and xylitol into the Aronia melanocarpa oral liquid obtained in the step (9). Stirring for 10-30 minutes at room temperature to fully and uniformly mix the materials;
(11) And (3) a finished product: and (3) filling and sterilizing the mixed oral liquid, and naturally cooling to room temperature to obtain the finished product of the Aronia melanocarpa oral liquid.
2. The antioxidant oral liquid of Aronia melanocarpa and its preparation process according to claim 1, wherein the enzymolysis agent in step (4) comprises pectase and cellulase, and the weight ratio of pectase to cellulase is 3:4. The mass fraction of the enzymolysis agent is 0.4-0.8% (w/v). The enzymolysis treatment temperature is 50-60 ℃ and the enzymolysis time is 2-3h.
3. The antioxidant oral liquid of Aronia melanocarpa and its preparation process according to claim 1, wherein said astringency removing agent in step (6) is casein. The mass portion of the de-astringents is 0.6-1% (w/v). The deastringency treatment temperature is 40-50deg.C, and the deastringency time is 20-40min.
4. The antioxidant oral liquid of Aronia melanocarpa and the preparation process thereof according to claim 1, wherein the clarifying agent in the step (7) is polyvinylpyrrolidone (PVPP). 1-2% (w/v) of clarifier. The clarification time is 14-18h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310167943.2A CN116349806A (en) | 2023-02-27 | 2023-02-27 | Aronia melanocarpa antioxidation oral liquid and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310167943.2A CN116349806A (en) | 2023-02-27 | 2023-02-27 | Aronia melanocarpa antioxidation oral liquid and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116349806A true CN116349806A (en) | 2023-06-30 |
Family
ID=86912560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310167943.2A Pending CN116349806A (en) | 2023-02-27 | 2023-02-27 | Aronia melanocarpa antioxidation oral liquid and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116349806A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616131A (en) * | 2016-11-16 | 2017-05-10 | 沈阳农业大学 | Method for manufacturing aronia fruit juice not from concentrate |
| CN111184156A (en) * | 2020-03-03 | 2020-05-22 | 安徽花蜜花开食品有限公司 | Anti-aging aronia melanocarpa compound juice beverage and preparation method thereof |
| CN112401091A (en) * | 2020-11-17 | 2021-02-26 | 东北林业大学 | Preparation method of aronia melanocarpa juice |
| CN112515079A (en) * | 2020-12-17 | 2021-03-19 | 广州王老吉大健康产业有限公司 | Astringency removal method for roxburgh rose juice |
| CN113575805A (en) * | 2021-08-05 | 2021-11-02 | 科农康业(北京)食品科技有限公司 | Hawthorn fruit, rhizoma polygonati and Chinese wolfberry juice beverage for relieving physical fatigue and preparation method |
| CN113615782A (en) * | 2021-07-07 | 2021-11-09 | 黑龙江八一农垦大学 | Preparation method of aronia melanocarpa beverage with good color and luster and stability |
| CN114403316A (en) * | 2022-02-16 | 2022-04-29 | 晨日不老莓(辽宁)大健康有限责任公司 | Low-temperature concentrated juice of aronia melanocarpa fruits and preparation method thereof |
-
2023
- 2023-02-27 CN CN202310167943.2A patent/CN116349806A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616131A (en) * | 2016-11-16 | 2017-05-10 | 沈阳农业大学 | Method for manufacturing aronia fruit juice not from concentrate |
| CN111184156A (en) * | 2020-03-03 | 2020-05-22 | 安徽花蜜花开食品有限公司 | Anti-aging aronia melanocarpa compound juice beverage and preparation method thereof |
| CN112401091A (en) * | 2020-11-17 | 2021-02-26 | 东北林业大学 | Preparation method of aronia melanocarpa juice |
| CN112515079A (en) * | 2020-12-17 | 2021-03-19 | 广州王老吉大健康产业有限公司 | Astringency removal method for roxburgh rose juice |
| CN113615782A (en) * | 2021-07-07 | 2021-11-09 | 黑龙江八一农垦大学 | Preparation method of aronia melanocarpa beverage with good color and luster and stability |
| CN113575805A (en) * | 2021-08-05 | 2021-11-02 | 科农康业(北京)食品科技有限公司 | Hawthorn fruit, rhizoma polygonati and Chinese wolfberry juice beverage for relieving physical fatigue and preparation method |
| CN114403316A (en) * | 2022-02-16 | 2022-04-29 | 晨日不老莓(辽宁)大健康有限责任公司 | Low-temperature concentrated juice of aronia melanocarpa fruits and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 顾晓雨，等: "响应面法优化蓝靛果果汁脱涩工艺", 《包装工程》, vol. 43, no. 1, 28 September 2021 (2021-09-28), pages 115 - 123 * |
| 马维成;高学玲;葛自兵;: "黑莓果酒酿造工艺研究", 安徽农业大学学报, vol. 37, no. 03, 30 July 2010 (2010-07-30), pages 483 - 487 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101067821B1 (en) | Mulberry wine and manufacturing process of the same | |
| CN101156704B (en) | Rosa roxburghii pollen honey Rosa roxburghii juice beverage | |
| CN107858260A (en) | A kind of preparation method of Rosa roxburghii fruit vinegar | |
| KR101888098B1 (en) | Mixed beverage having antioxidant ability containing undiluted noni juice extract and chaga mushroom extract powder and method for producing the same | |
| CN106983058B (en) | A kind of wild cherry certain kind of berries dietotherapy drink and preparation method thereof | |
| CN86107160A (en) | The preparation method of a kind of emblic (Yunnan olive) beverage | |
| KR101001361B1 (en) | Natural carbonated beverage comprising tea leaves and mulberries juice and a preparation method thereof | |
| KR100440222B1 (en) | Red ginseng drink | |
| CN107365670A (en) | A kind of butter fruit lemon fizz | |
| CN107475034B (en) | Preparation method of storage-resistant composite fruit wine | |
| CN116349806A (en) | Aronia melanocarpa antioxidation oral liquid and preparation process thereof | |
| CN115281336A (en) | Dictyophora indusiata tea oral liquid and preparation method thereof | |
| CN107629928A (en) | The blending process of STEVIA REBAUDIANA strawberry wine | |
| CN113303383A (en) | Lithocarpus polystachyus rehd black tea compound beverage and preparation method thereof | |
| CN109275813B (en) | Method for preparing apple and berry compound pulp beverage from acanthopanax sessiliflorus pulp | |
| CN1085072C (en) | American ginseng beverage | |
| CN105969616B (en) | Papaya wine, preparation method thereof and application thereof in preparing health-care products or beverages | |
| CN106819670A (en) | A kind of natural compound hangover-alleviatingsoybean beverage and preparation method thereof | |
| CN109588587A (en) | A kind of low sugar Siraitia grosvenorii apple vinegar beverage and preparation method thereof | |
| CN1258998C (en) | Pumpkin juice and its producing method | |
| CN109362909B (en) | Gynura bicolor tea compound beverage | |
| CN106035868A (en) | Agrocybe cylindracea and oat tea bag and preparation method thereof | |
| CN1278622C (en) | Method for removing saline foreign taste by fermenting folium cortex encommiae and its beverage | |
| CN1388239A (en) | Making process of tea wine | |
| KR910007636B1 (en) | Process for making veberage from the fruit of the meximow iczia chinensis |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |