CN116649510A - Antioxidant and anti-aging fruit and vegetable juice beverage and preparation method and application thereof - Google Patents

Antioxidant and anti-aging fruit and vegetable juice beverage and preparation method and application thereof Download PDF

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Publication number
CN116649510A
CN116649510A CN202310709270.9A CN202310709270A CN116649510A CN 116649510 A CN116649510 A CN 116649510A CN 202310709270 A CN202310709270 A CN 202310709270A CN 116649510 A CN116649510 A CN 116649510A
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parts
antioxidant
powder
vegetable juice
juice beverage
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吕伟红
林晓滨
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Xiamen Yangzhen Health Food Co ltd
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Xiamen Yangzhen Health Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—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
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to the technical field of beverages, in particular to an antioxidant and anti-aging fruit and vegetable juice beverage and a preparation method and application thereof. The invention relates to an antioxidant and anti-aging fruit and vegetable juice beverage, which comprises the following components in parts by weight: 5 to 15 parts of erythritol, 2 to 7 parts of cranberry concentrated juice, 2 to 7 parts of pomegranate concentrated juice, 1 to 3 parts of red rose powder with heavy petals, 0.01 to 0.5 part of haematococcus pluvialis powder, 0.01 to 0.5 part of sea buckthorn powder, 0.01 to 0.5 part of potassium sorbate, 0.01 to 0.5 part of pyrroloquinoline quinone disodium salt, 0.01 to 0.5 part of epigallocatechin gallate and 70 to 85 parts of water. The fruit and vegetable juice beverage prepared according to the formula is sweet and sour, and has a hydroxyl radical scavenging rate of 89.6-91.7% and a DPPH scavenging rate of 91.4-92.3%. Has wide application prospect.

Description

Antioxidant and anti-aging fruit and vegetable juice beverage and preparation method and application thereof
Technical Field
The invention relates to the technical field of beverages, in particular to an antioxidant and anti-aging fruit and vegetable juice beverage and a preparation method and application thereof.
Background
The traditional fruit and vegetable juice beverage usually only pays attention to aspects such as color, aroma and taste, and the like, and only meets the requirements of people on sense diversity of foods. With the current increasing age of the social population, the demand for aging people to keep young is increasing, and anti-aging products are also coming out.
The haematococcus pluvialis is rich in astaxanthin, can remove and reduce excessive free radicals in human bodies to delay aging, can continuously remove oxygen free radicals generated by excessive oxygen consumption of illuminated melanin, delay skin aging, and protect cell membranes and mitochondrial membranes from oxidative damage. The flavor of haematococcus pluvialis is unacceptable to many people. Therefore, development of a fruit and vegetable juice beverage containing haematococcus pluvialis with good flavor is needed to be solved.
Disclosure of Invention
The invention aims to provide an antioxidant and anti-aging fruit and vegetable juice 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 an antioxidant and anti-aging fruit and vegetable juice beverage which comprises the following components in parts by weight:
5 to 15 parts of erythritol, 2 to 7 parts of cranberry concentrated juice, 2 to 7 parts of pomegranate concentrated juice, 1 to 3 parts of red rose powder with heavy petals, 0.01 to 0.5 part of haematococcus pluvialis powder, 0.01 to 0.5 part of sea buckthorn powder, 0.01 to 0.5 part of potassium sorbate, 0.01 to 0.5 part of pyrroloquinoline quinone disodium salt, 0.01 to 0.5 part of epigallocatechin gallate and 70 to 85 parts of water.
Preferably, the composition comprises the following components in parts by weight:
7 to 13 parts of erythritol, 4 to 5 parts of cranberry concentrated juice, 4 to 5 parts of pomegranate concentrated juice, 1.5 to 2.5 parts of red rose powder with heavy petals, 0.1 to 0.4 part of haematococcus pluvialis powder, 0.1 to 0.4 part of sea buckthorn powder, 0.1 to 0.4 part of potassium sorbate, 0.1 to 0.4 part of pyrroloquinoline quinone disodium salt, 0.1 to 0.4 part of epigallocatechin gallate and 75 to 80 parts of water.
Preferably, the composition comprises the following components in parts by weight:
10 parts of erythritol, 4.5 parts of cranberry concentrated juice, 4.5 parts of pomegranate concentrated juice, 2 parts of red rose powder with heavy petals, 0.25 part of haematococcus pluvialis powder, 0.25 part of sea buckthorn powder, 0.25 part of potassium sorbate, 0.25 part of pyrroloquinoline quinone disodium salt, 0.25 part of epigallocatechin gallate and 77.5 parts of water.
Preferably, the pH of the antioxidant and anti-aging fruit and vegetable juice beverage is 3.3-3.5.
The invention also provides a preparation method of the antioxidant and anti-aging fruit and vegetable juice beverage, which comprises the following steps:
(1) Mixing erythritol, cranberry concentrated juice, red pomegranate concentrated juice, red rose powder, haematococcus pluvialis powder, sea buckthorn powder, potassium sorbate, pyrroloquinoline quinone disodium salt and epigallocatechin gallate with water, and stirring until the mixture is dissolved to obtain an intermediate solution;
(2) Filtering, filling, sterilizing and cooling the intermediate liquid to obtain the antioxidant and anti-aging fruit and vegetable juice beverage.
Preferably, the temperature of the water in the step (1) is 80-90 ℃;
the stirring speed in the step (1) is 200-300 rpm.
Preferably, the filtering in the step (2) is a filter membrane filtering;
the pore diameter of the filter membrane is 38-150 mu m.
Preferably, the sterilization temperature in the step (2) is 105-121 ℃;
the sterilization time is 20-40 min.
Preferably, the cooling in step (2) is spray cooling.
The invention also provides application of the antioxidant and anti-aging fruit and vegetable juice beverage or the antioxidant and anti-aging fruit and vegetable juice beverage prepared by the preparation method in preparation of health care products with antioxidant and anti-aging effects.
The invention provides an antioxidant and anti-aging fruit and vegetable juice beverage, and a preparation method and application thereof. The antioxidant and anti-aging fruit and vegetable juice beverage has the following effects:
the haematococcus pluvialis powder is rich in astaxanthin, can remove and reduce excessive free radicals in human bodies to delay aging, can continuously remove oxygen free radicals generated by excessive oxygen consumption of illuminated melanin, delay skin aging, protect cell membranes and mitochondrial membranes from oxidative damage, can pass through blood brain barriers, effectively prevent oxidation of retina and damage of photoreceptor cells, and has the capability of protecting central nervous system.
The epigallocatechin gallate has very strong antioxidant activity, which is at least 100 times that of vitamin C and 25 times that of vitamin E, and has the functions of protecting the cell and DNA structure of human body, enhancing the immune system function, inhibiting the increase of liver fat and cholesterol, inhibiting the growth of tumor, etc.
The pyrroloquinoline quinone disodium salt is coenzyme of oxidoreductase, participates in respiratory chain electron transfer, has multiple biological functions, has strong oxidation-reduction capability, has oxidation resistance which is nearly 5000 times that of vitamin C, can remove free radicals in cells, protects mitochondria from oxidative damage, can strengthen mitochondrial functions, can repair damaged mitochondria, and can protect brain and nerve health.
The sea buckthorn powder belongs to the medicine and food homologous component, has the group function of various vitamins and bioactive substances, wherein approximately 200 small molecular substances can directly enter cells, remove cytotoxin, supply cell nutrition, repair cell injury and regulate cell disorder.
The red rose powder with heavy petals belongs to a medicine and food homologous component, is rich in protein, flavone, polyphenol, anthocyanin, amino acid, more than 58% of dietary fiber and other various nutritional components, can relieve heart conditions, fatigue, balance endocrine dyscrasia, enrich blood and replenish qi, has the functions of maintaining beauty and keeping young, and is beneficial to accelerating metabolism.
The cranberry concentrated juice and the pomegranate concentrated juice can regulate the mouthfeel, meet the taste bud, simultaneously serve as a high-fiber fruit, contain various phenolic compounds and vitamins, can enhance the anti-infection capability of a human body, and can prevent various bacteria and viruses from breeding in the human body. Can also maintain the acid-base balance of the internal environment of human body, promote the regeneration of immune cells and improve the immunity.
The haematococcus pluvialis and pyrroloquinoline quinone disodium salt have double antioxidation and can delay cell aging.
According to the fruit and vegetable juice beverage disclosed by the invention, through reasonably preparing all raw materials and scientifically optimizing the weight parts of all the raw materials, the raw materials with the functions of oxidation resistance and aging resistance are more reasonably matched, so that free radicals in cells can be removed, and an anti-aging effect is achieved.
The preparation method of the fruit and vegetable juice beverage has simple preparation process, and the prepared fruit and vegetable juice beverage can effectively play the roles of haematococcus pluvialis powder and pyrroloquinoline quinone disodium salt, is beneficial to the absorption of haematococcus pluvialis powder and pyrroloquinoline quinone disodium salt by the body, and can be used as leisure food and simultaneously has the functions of oxidation resistance and aging resistance. At present, the aging of the population of the society is more and more serious, the requirements of the aged for keeping young are more and more increased, and the products with oxidation resistance and aging resistance have better market prospect and wide market requirements.
Detailed Description
The invention provides an antioxidant and anti-aging fruit and vegetable juice beverage which comprises the following components in parts by weight:
5 to 15 parts of erythritol, preferably 7 to 13 parts, and more preferably 10 parts;
2 to 7 parts, preferably 4 to 5 parts, more preferably 4.5 parts of cranberry concentrated juice;
2 to 7 parts of pomegranate concentrated juice, preferably 4 to 5 parts, and more preferably 4.5 parts;
1 to 3 parts of red rose powder with heavy petals, preferably 1.5 to 2.5 parts, and more preferably 2 parts;
0.01 to 0.5 part, preferably 0.1 to 0.4 part, and more preferably 0.25 part of haematococcus pluvialis powder;
sea buckthorn powder 0.01-0.5 weight portions, preferably 0.1-0.4 weight portions, and even more preferably 0.25 weight portions;
potassium sorbate 0.01-0.5 parts, preferably 0.1-0.4 parts, more preferably 0.25 parts;
0.01 to 0.5 part, preferably 0.1 to 0.4 part, more preferably 0.25 part of pyrroloquinoline quinone disodium salt;
0.01 to 0.5 part, preferably 0.1 to 0.4 part, and more preferably 0.25 part of epigallocatechin gallate;
70 to 85 parts of water, preferably 75 to 80 parts, more preferably 77.5 parts.
In the present invention, the water is purified water. In the invention, the pH of the antioxidant and anti-aging fruit and vegetable juice beverage is 3.3-3.5.
The invention also provides a preparation method of the antioxidant and anti-aging fruit and vegetable juice beverage, which comprises the following steps:
(1) Mixing erythritol, cranberry concentrated juice, red pomegranate concentrated juice, red rose powder, haematococcus pluvialis powder, sea buckthorn powder, potassium sorbate, pyrroloquinoline quinone disodium salt and epigallocatechin gallate with water, and stirring until the mixture is dissolved to obtain an intermediate solution; (2) Filtering, filling, sterilizing and cooling the intermediate liquid to obtain the antioxidant and anti-aging fruit and vegetable juice beverage.
In the present invention, the temperature of the water in step (1) is 80 to 90 ℃, preferably 85 ℃; the stirring speed in the step (1) is 200-300 rpm, preferably 250rpm.
In the invention, the filtering in the step (2) is filtering by a filter membrane; the pore diameter of the filter membrane is 38 to 150. Mu.m, preferably 78 to 110. Mu.m, more preferably 94. Mu.m.
In the present invention, the sterilization temperature in the step (2) is 105 to 121 ℃, preferably 110 to 116 ℃, and more preferably 113 ℃; the sterilization time is 20-40 min, preferably 30min.
In the present invention, the cooling in step (2) is spray cooling.
The invention also provides application of the antioxidant and anti-aging fruit and vegetable juice beverage or the antioxidant and anti-aging fruit and vegetable juice beverage prepared by the preparation method in preparation of health care products with antioxidant and anti-aging effects.
The following is a detailed description of the present invention with reference to examples, but they should not be construed as limiting the scope of the invention.
Example 1
70kg of purified water is taken and heated to 80 ℃ and then mixed with 10kg of erythritol, 2kg of cranberry concentrated juice, 7kg of pomegranate concentrated juice, 2kg of red rose powder with heavy petals, 0.2kg of haematococcus pluvialis powder, 0.01kg of sea buckthorn powder, 0.2kg of potassium sorbate, 0.3kg of pyrroloquinoline quinone disodium salt and 0.5kg of epigallocatechin gallate, a magnetic stirrer is started, the rotating speed is regulated to 200rpm, and the mixture is stirred until all components are dissolved, so that an intermediate liquid is obtained.
Filtering the intermediate liquid by using a 40 mu m nylon filter membrane, filling the intermediate liquid into a glass bottle, sealing, sterilizing for 30min at 121 ℃, and spraying and cooling to obtain the antioxidant and anti-aging fruit and vegetable juice beverage.
Example 2
85kg of purified water is taken and heated to 90 ℃ and then mixed with 15kg of erythritol, 5kg of cranberry concentrated juice, 5kg of pomegranate concentrated juice, 1kg of red rose powder, 0.5kg of haematococcus pluvialis powder, 0.3kg of sea buckthorn powder, 0.5kg of potassium sorbate, 0.01kg of pyrroloquinoline quinone disodium salt and 0.2kg of epigallocatechin gallate, a magnetic stirrer is started, the rotating speed is regulated to 300rpm, and the mixture is stirred until all components are dissolved, so that an intermediate liquid is obtained.
Filtering the intermediate liquid by using a 40 mu m nylon filter membrane, filling the intermediate liquid into a glass bottle, sealing, sterilizing at 110 ℃ for 40min, and spraying and cooling to obtain the antioxidant and anti-aging fruit and vegetable juice beverage.
Example 3
80kg of purified water is taken and heated to 90 ℃ and then mixed with 5kg of erythritol, 7kg of cranberry concentrated juice, 2kg of pomegranate concentrated juice, 3kg of red rose powder with heavy petals, 0.1kg of haematococcus pluvialis powder, 0.5kg of sea buckthorn powder, 0.2kg of potassium sorbate, 0.5kg of pyrroloquinoline quinone disodium salt and 0.01kg of epigallocatechin gallate, a magnetic stirrer is started, the rotating speed is regulated to 300rpm, and the mixture is stirred until all components are dissolved, so that an intermediate liquid is obtained.
Filtering the intermediate liquid by using a 40 mu m nylon filter membrane, filling the intermediate liquid into a glass bottle, sealing, sterilizing at 105 ℃ for 40min, and spraying and cooling to obtain the antioxidant and anti-aging fruit and vegetable juice beverage.
Comparative example 1
The juice beverage of comparative example 1 was set according to the protocol of example 1, except that haematococcus pluvialis powder was not added to the juice beverage of comparative example 1, unlike example 1.
Comparative example 2
The juice beverage of comparative example 1 was set according to the protocol of example 1, except that no pyrroloquinoline quinone disodium salt was added to the juice beverage of comparative example 1, unlike example 1.
Experimental example 1
The pH meter was used to measure the pH of the antioxidant and antiaging fruit and vegetable juice beverages of examples 1 to 3 and comparative examples 1 to 2, and the results are shown in Table 1. Abbe refractometers were used to measure the solid content of the fruit and vegetable juice beverages of examples 1 to 3 and comparative examples 1 to 2, and the results are shown in Table 1. The densities of the fruit and vegetable juice beverages of examples 1 to 3 and comparative examples 1 to 2 were measured by a portable digital density refractometer, and the results are shown in table 1.
Table 1 properties of juice beverages of different examples and comparative examples
Group of pH value of Solids content% Density g/mL
Example 1 3.5 16.5 1.03
Example 2 3.3 16.0 1.05
Example 3 3.4 15.8 1.08
Comparative example 1 3.3 16.0 1.02
Comparative example 2 3.2 15.5 1.01
Table 1 shows that the pH and solids content of the juice beverages of examples 1 to 3 and comparative examples 1 to 2 are substantially uniform. This shows that changing haematococcus pluvialis powder and pyrroloquinoline quinone disodium salt in the juice beverage does not affect the pH and solids content of the juice beverage. From the aspects of solid content and pH value, the fruit and vegetable juice beverage prepared according to the formula of the invention has moderate sweetness and sourness.
Experimental example 2
The salicylic acid method is used for detecting the clearance rate of the fruit and vegetable juice beverages of examples 1-3 and comparative examples 1-2 to hydroxyl radicals, and comprises the following specific steps:
2mL of 9mmol/L FeSO was added sequentially to the test tube 4 2mL of 9mmol/L salicylic acid, 2mL of test sample, 2mL of 8.8mmol/L H 2 O 2 Shaking, water-bathing at 37deg.C for 30min, and taking out. The test samples were the fruit and vegetable juice beverages of examples 1 to 3 and comparative examples 1 to 2.
The test sample in the test tube was replaced with an equal volume of distilled water in the control tube.
The absorbance of each of the test tube and the control tube was measured by placing the test tube and the control tube in a spectrophotometer having a wavelength of 510 nm. The clearance of the fruit and vegetable juice beverages of examples 1 to 3 and comparative examples 1 to 2 to the hydroxyl radicals was calculated according to the formula. The results are shown in Table 2.
Hydroxyl radical scavenging = (a 0 -A 1 )/A 0 ×100％；
A 0 Indicating suction of the control tubeLuminosity value, A 1 The absorbance values of the test tubes are shown.
TABLE 2 scavenging of hydroxyl radicals by different fruit and vegetable juice beverages
Group of Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2
Hydroxyl radical scavenging% 89.6 90.3 91.7 62.3 75.1
Table 2 shows that the fruit and vegetable juice beverages obtained in examples 1 to 3 have higher scavenging rate of hydroxyl radicals than those in comparative examples 1 to 2.
Experimental example 3
The clearance rate of the fruit and vegetable juice beverages of examples 1-3 and comparative examples 1-2 to DPPH comprises the following specific steps:
after 2mL of the test sample was added to the test tube, 2mL of a 95% ethanol solution containing 0.5mmol/LDPPH was added, and the mixture was uniformly mixed and allowed to stand at 25℃for 30 minutes. The test samples were the juice beverages of examples 1 to 3 and comparative examples 1 to 2.
A blank control tube was added with 2mL of a 95% ethanol solution containing 0.5mmol/LDPPH and 2mL of distilled water, and the mixture was allowed to stand at 25℃for 30 minutes.
Control tube, add 2mL of 95% ethanol solution and 2mL of test sample, mix well, stand at 25 ℃ for 30min. The test samples were the juice beverages of examples 1 to 3 and comparative examples 1 to 2.
The absorbance values of the test tube, the blank control tube and the control tube are detected at the wavelength of 519nm, and the clearance rate of the DPPH of different fruit and vegetable juice beverages is calculated according to a formula. The results are shown in Table 3.
Clearance of dpph= [1- (a) 1 -A 2 )/A 3 ]×100％；
A 1 The absorbance value of the test tube, A 2 Represents the absorbance value of the control tube, A 3 The absorbance values for the blank control are shown.
TABLE 3 DPPH clearance from different juice beverages
Group of Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2
DPPH clearance% 91.4 92.3 91.8 70.5 67.8
Table 3 shows that the juice beverages obtained in examples 1 to 3 had a higher DPPH removal rate than those obtained in comparative examples 1 to 2.
The invention provides an antioxidant and anti-aging fruit and vegetable juice beverage, and a preparation method and application thereof. The fruit and vegetable juice beverage prepared according to the formula of the invention is sweet and sour, and has a hydroxyl radical scavenging rate of 89.6-91.7% and a DPPH scavenging rate of 91.4-92.3%. The fruit and vegetable juice beverage has good effects of antioxidation and anti-aging.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.

Claims (10)

1. An antioxidant and anti-aging fruit and vegetable juice beverage is characterized by comprising the following components in parts by weight:
5 to 15 parts of erythritol, 2 to 7 parts of cranberry concentrated juice, 2 to 7 parts of pomegranate concentrated juice, 1 to 3 parts of red rose powder with heavy petals, 0.01 to 0.5 part of haematococcus pluvialis powder, 0.01 to 0.5 part of sea buckthorn powder, 0.01 to 0.5 part of potassium sorbate, 0.01 to 0.5 part of pyrroloquinoline quinone disodium salt, 0.01 to 0.5 part of epigallocatechin gallate and 70 to 85 parts of water.
2. The antioxidant and anti-aging fruit and vegetable juice beverage according to claim 1, which is characterized by comprising the following components in parts by weight:
7 to 13 parts of erythritol, 4 to 5 parts of cranberry concentrated juice, 4 to 5 parts of pomegranate concentrated juice, 1.5 to 2.5 parts of red rose powder with heavy petals, 0.1 to 0.4 part of haematococcus pluvialis powder, 0.1 to 0.4 part of sea buckthorn powder, 0.1 to 0.4 part of potassium sorbate, 0.1 to 0.4 part of pyrroloquinoline quinone disodium salt, 0.1 to 0.4 part of epigallocatechin gallate and 75 to 80 parts of water.
3. The antioxidant and anti-aging fruit and vegetable juice beverage according to claim 2, which is characterized by comprising the following components in parts by weight:
10 parts of erythritol, 4.5 parts of cranberry concentrated juice, 4.5 parts of pomegranate concentrated juice, 2 parts of red rose powder with heavy petals, 0.25 part of haematococcus pluvialis powder, 0.25 part of sea buckthorn powder, 0.25 part of potassium sorbate, 0.25 part of pyrroloquinoline quinone disodium salt, 0.25 part of epigallocatechin gallate and 77.5 parts of water.
4. An anti-oxidative anti-aging fruit and vegetable juice beverage according to any one of claims 1 to 3, wherein the pH of the anti-oxidative anti-aging fruit and vegetable juice beverage is 3.3 to 3.5.
5. The method for preparing the antioxidant and anti-aging fruit and vegetable juice beverage according to any one of claims 1 to 4, which is characterized by comprising the following steps:
(1) Mixing erythritol, cranberry concentrated juice, red pomegranate concentrated juice, red rose powder, haematococcus pluvialis powder, sea buckthorn powder, potassium sorbate, pyrroloquinoline quinone disodium salt and epigallocatechin gallate with water, and stirring until the mixture is dissolved to obtain an intermediate solution;
(2) Filtering, filling, sterilizing and cooling the intermediate liquid to obtain the antioxidant and anti-aging fruit and vegetable juice beverage.
6. The method of claim 5, wherein the water in step (1) has a temperature of 80 to 90 ℃;
the stirring speed in the step (1) is 200-300 rpm.
7. The method of claim 6, wherein the filtering in step (2) is a membrane filtration;
the pore diameter of the filter membrane is 38-150 mu m.
8. The method according to claim 7, wherein the sterilization temperature in step (2) is 105 to 121 ℃;
the sterilization time is 20-40 min.
9. The method of claim 8, wherein the cooling in step (2) is spray cooling.
10. Use of the antioxidant and anti-aging fruit and vegetable juice beverage according to any one of claims 1 to 4 or the antioxidant and anti-aging fruit and vegetable juice beverage according to any one of claims 5 to 9 in the preparation of health care products with antioxidant and anti-aging effects.
CN202310709270.9A 2023-06-15 2023-06-15 Antioxidant and anti-aging fruit and vegetable juice beverage and preparation method and application thereof Pending CN116649510A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117426507A (en) * 2023-11-22 2024-01-23 广州能量生物科技有限公司 Health food for protecting mitochondria and thrombolysis and preparation method thereof

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