CN117281208A - Mangosteen shell compound beverage capable of reducing blood sugar and preparation method thereof - Google Patents
Mangosteen shell compound beverage capable of reducing blood sugar and preparation method thereof Download PDFInfo
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- CN117281208A CN117281208A CN202311357987.8A CN202311357987A CN117281208A CN 117281208 A CN117281208 A CN 117281208A CN 202311357987 A CN202311357987 A CN 202311357987A CN 117281208 A CN117281208 A CN 117281208A
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- 240000006053 Garcinia mangostana Species 0.000 title claims abstract description 139
- 235000017048 Garcinia mangostana Nutrition 0.000 title claims abstract description 139
- 235000013361 beverage Nutrition 0.000 title claims abstract description 92
- 235000000346 sugar Nutrition 0.000 title claims abstract description 21
- 230000001603 reducing effect Effects 0.000 title claims abstract description 20
- 239000008280 blood Substances 0.000 title claims abstract description 19
- 210000004369 blood Anatomy 0.000 title claims abstract description 19
- 150000001875 compounds Chemical class 0.000 title abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 64
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- 230000001953 sensory effect Effects 0.000 claims abstract description 47
- 239000002002 slurry Substances 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 238000012360 testing method Methods 0.000 claims abstract description 10
- 239000012153 distilled water Substances 0.000 claims abstract description 9
- 239000006228 supernatant Substances 0.000 claims abstract description 7
- 230000009849 deactivation Effects 0.000 claims abstract description 6
- 238000002474 experimental method Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 238000013461 design Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000002218 hypoglycaemic effect Effects 0.000 claims 4
- 102100024295 Maltase-glucoamylase Human genes 0.000 abstract description 12
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- 108090000637 alpha-Amylases Proteins 0.000 abstract description 12
- 108010028144 alpha-Glucosidases Proteins 0.000 abstract description 12
- 229940024171 alpha-amylase Drugs 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 12
- 229940088598 enzyme Drugs 0.000 abstract description 10
- 239000006227 byproduct Substances 0.000 abstract description 5
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- 239000012530 fluid Substances 0.000 abstract 1
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- 238000003860 storage Methods 0.000 description 34
- 238000011156 evaluation Methods 0.000 description 18
- 230000008859 change Effects 0.000 description 13
- 238000006243 chemical reaction Methods 0.000 description 11
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 230000005764 inhibitory process Effects 0.000 description 7
- 238000001514 detection method Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 241000593508 Garcinia Species 0.000 description 2
- 235000000885 Garcinia xanthochymus Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
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- 238000012512 characterization method Methods 0.000 description 2
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- 150000002989 phenols Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- JNELGWHKGNBSMD-UHFFFAOYSA-N xanthone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3OC2=C1 JNELGWHKGNBSMD-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- ZMZGIVVRBMFZSG-UHFFFAOYSA-N 4-hydroxybenzohydrazide Chemical compound NNC(=O)C1=CC=C(O)C=C1 ZMZGIVVRBMFZSG-UHFFFAOYSA-N 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 238000013494 PH determination Methods 0.000 description 1
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- 241000235342 Saccharomycetes Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- -1 aldehyde ketone Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 239000002304 perfume Substances 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000000513 principal component analysis Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
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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
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a mangosteen shell compound beverage for reducing blood sugar and a preparation method thereof; the specific process steps are that the mangosteen shells are pulped and juiced after enzyme deactivation, and the mangosteen shells are screened and centrifuged to obtain supernatant fluid to obtain mangosteen shell raw pulp; adding 20% -60% of raw mangosteen shell slurry, 0.4% -1.2% of citric acid, 3% -15% of white granulated sugar and the balance of distilled water, and sterilizing at normal pressure to obtain the mangosteen shell composite beverage. And (3) carrying out single factor test and response surface optimization on the formula of the mangosteen shell compound beverage by taking the sensory score as an index, and selecting to obtain the optimal formula. The invention can realize the high-value utilization of the mangosteen byproducts, reduce the resource waste and the environmental pollution, and can effectively inhibit the activities of the alpha-amylase and the alpha-glucosidase so as to achieve the effect of reducing blood sugar.
Description
Technical Field
The invention relates to the technical field of food processing; in particular to a mangosteen shell compound beverage for reducing blood sugar and a preparation method thereof.
Background
Mangosteen belongs to the genus garcinia of the family garcinia. Is native to Ma Lugu and is widely planted in tropical africa, asia and other areas. The pulp of the mangosteen only accounts for 20% -25% of the fresh weight of the mangosteen, and the shell of the mangosteen accounts for about 60% of the fresh weight of the mangosteen. The mangosteen mainly eaten by fresh food is often discarded, so that not only is the resource wasted, but also the environment is polluted. Therefore, development and utilization of the mangosteen by-product with high value are necessary. Postprandial hyperglycemia has a close relationship with the onset and persistence of type II diabetes mellitus, and effective delay of postprandial increase in blood glucose concentration has become an important measure for treating diabetes mellitus. The research shows that xanthone, flavonoid, saponin and the like contained in the mangosteen shell can play a role in reducing blood sugar by inhibiting the activities of a-amylase and a-glucosidase. With the development of economy, the functional product for both medicine and food has good long-term development prospect.
The inventor of the application finds that the mangosteen shell composite beverage has good inhibition effect of the activities of the alpha-amylase and the alpha-glucosidase, has a certain blood sugar reducing effect, can better realize the high-value utilization of the mangosteen shell byproducts, and fully utilizes resources to protect the environment.
Disclosure of Invention
The invention aims to solve the technical problem of realizing high-value utilization of the side product of the mangosteen shells and provides a preparation method of the mangosteen shell compound beverage with the function of reducing blood sugar.
In order to achieve the above purpose, the invention adopts the following technical scheme:
the invention provides a mangosteen shell compound beverage for reducing blood sugar, which comprises the following components in parts by weight:
preferably, the mangosteen shell composite beverage for reducing blood sugar comprises the following components in parts by weight:
preferably, the mangosteen shell raw slurry is prepared by the following method:
d. cleaning mangosteen shells;
e. heating mangosteen shell in water to inactivate enzyme;
f. pulping and juicing the mangosteen shells after enzyme deactivation, and filtering; centrifuging to obtain supernatant, and collecting mangosteen shell slurry.
Preferably, the mangosteen shell raw slurry is prepared by the following method:
c. cleaning mangosteen shells;
d. putting mangosteen shells into water at 80 ℃ for 10min to inactivate enzymes;
c. pulping and juicing the mangosteen shells subjected to enzyme deactivation and distilled water in a ratio of 1:4; filtering through a 120-mesh sieve;
centrifuging the filtrate at 3500r/min for 10-20min, and collecting supernatant to obtain mangosteen shell raw slurry.
The invention also provides a preparation method of the mangosteen shell composite beverage for reducing blood sugar, which comprises the following steps:
a. adding 0.8% of citric acid and 12% of white granulated sugar, and respectively carrying out a single factor experiment with 20% -60% of mangosteen shell raw slurry by taking sensory comprehensive scores as indexes; preferably, the specific concentrations of the raw mangosteen shell slurry in this step are respectively: 20%, 30%, 40%, 50% and 60%.
b. Adding 20% of mangosteen shell raw pulp, and carrying out a single factor experiment by taking sensory comprehensive scores as indexes by respectively adding 12% of white granulated sugar and 0.4% -1.2% of citric acid; preferably, the specific concentrations of citric acid in this step are respectively: 0.4%, 0.6%, 0.8%, 1% and 1.2%.
c. Adding 20% of mangosteen shell raw slurry, 0.8% of citric acid and 3% -15% of white granulated sugar, and performing a single factor test by taking sensory comprehensive scores as indexes; preferably, the specific concentration of the white granulated sugar in the step is respectively as follows: 3%, 6%, 9%, 12% and 15%.
d. Adopting Design-Expert 8.0.6 software to carry out mixing Design, preparing the mangosteen shell composite beverage according to the method, and carrying out sensory scoring so as to select an optimal formula;
e. according to the optimal formula, the components are mixed and sterilized at high temperature and normal pressure to obtain the mangosteen shell composite beverage for reducing blood sugar.
Compared with the prior art, the invention has the beneficial effects that:
the invention prepares the mangosteen shell raw stock solution by a specific method, and then obtains the optimal formula by screening the formula amount of the formula, thereby preparing the mangosteen shell composite beverage with the function of reducing blood sugar. The invention can realize the high-value utilization of the mangosteen byproducts, reduce the resource waste and the environmental pollution, and the prepared beverage can effectively inhibit the activities of the alpha-amylase and the alpha-glucosidase so as to achieve the effect of reducing blood sugar.
Drawings
In order to clearly demonstrate the specific embodiments of the present invention and certain detection techniques employed in the experiments, the embodiments and techniques employed will be described below, mainly by way of introduction in the accompanying drawings.
FIG. 1 is a graph showing the effect of the content of each factor on the sensory scores
FIG. 2 mangosteen shell composite beverage flavor radar chart;
FIG. 3 is a diagram showing analysis of principal components of the mangosteen shell composite beverage;
FIG. 4 is a graph showing the change in total phenol content during storage;
FIG. 5 is a graph showing the change in the soluble solids content during storage
FIG. 6 graph of pH change during storage
FIG. 7 graph of change in sensory scores during storage
FIG. 8 graph of inhibition of alpha-glucosidase by mangosteen Shell composite beverage
FIG. 9 graph of inhibition of alpha-amylase by mangosteen shell composite beverage
Detailed description of the preferred embodiments
The specific embodiments of the present invention are explained by way of example, and the described embodiments are intended to be part of the invention, and are intended to be within the scope of the present invention as defined by the appended claims, unless the technology used for the detection is not limited in any way.
Example 1
A mangosteen shell compound beverage for reducing blood sugar comprises the following components: raw mangosteen shell slurry, citric acid, white granulated sugar and distilled water.
The mangosteen shell composite beverage for reducing blood sugar comprises the following components in percentage by mass: 20% -60% of mangosteen shell raw slurry, 0.4% -1.2% of citric acid, 3% -15% of white granulated sugar and the balance of distilled water.
The preparation method of the mangosteen shell raw slurry in the embodiment comprises the following steps:
1. cleaning mangosteen shells;
2. putting mangosteen shells into water at 80 ℃ for 10min to inactivate enzymes;
3. pulping and squeezing the mangosteen shells subjected to enzyme deactivation at a ratio of 1:4 (mangosteen shells: distilled water), sieving with a 120-mesh sieve, and filtering; 4. centrifuging the obtained filtrate at 3500r/min for 10-20min, and collecting supernatant to obtain mangosteen shell raw slurry;
example 2
Preparing a mangosteen shell composite beverage:
a. adding 0.8% of citric acid and 12% of white granulated sugar, and respectively carrying out single factor experiments with 20%, 30%, 40%, 50% and 60% of mangosteen shell raw slurry by taking sensory comprehensive scores as indexes;
b. adding 20% of mangosteen shell raw slurry, and carrying out single-factor experiments by taking sensory comprehensive scores as indexes by respectively adding 12% of white granulated sugar and 0.4%, 0.6%, 0.8%, 1% and 1.2% of citric acid;
c. adding 20% of mangosteen shell raw slurry, 0.8% of citric acid and 3%, 6%, 9%, 12% and 15% of white granulated sugar, and performing a single factor test by taking sensory comprehensive scores as indexes;
d. adopting Design-Expert 8.0.6 software to carry out mixing Design, preparing the mangosteen shell composite beverage according to the method, and carrying out sensory scoring so as to select an optimal formula; mixing the components according to the optimal formula, and sterilizing to obtain the product
Example 3
Determination of inhibition of alpha-amylase and alpha-glucosidase activity by mangosteen shell composite beverage
3.1 materials and instruments
Potato starch, mangosteen-shell polyphenol, alpha-amylase (sigma), alpha-glucosidase, maltose, sodium carbonate solution, phosphate buffer, 4-hydroxybenzoyl hydrazine (microphone), distilled water and an ultraviolet spectrophotometer.
3.2 determination of alpha-amylase and alpha-glucosidase inhibition Activity of mangosteen Shell composite beverage
150mg (0.15 g) of potato starch (5 mg/ml) was weighed first, 30ml of PBS was added, the rotor was added to gelatinize for 30min at 100℃and then stirring was continued at 37℃to prepare 1000. Mu.g/ml, 500. Mu.g/ml, 250. Mu.g/ml, 125. Mu.g/ml, 62.5. Mu.g/ml, 31.25. Mu.g/ml, 0. Mu.g/ml of the mangosteen shell composite beverage. The alpha-amylase/alpha-glucosidase was prepared at a concentration of 0.2u/ml, 7mg (0.007 g) of alpha-amylase/alpha-glucosidase was added to 7ml PBS and the mixture was centrifuged at 4000r/min with sufficient vortex for 10min, and 1ml supernatant was dissolved in 24 mLPBS. Taking 7 centrifuge tubes with 5mL, adding 0.4mL of mangosteen shell compound beverage with corresponding concentration, respectively adding magnetic rotors, shaking and uniformly mixing, adding 1mL of potato starch with the concentration of 5mg/mL, placing the centrifuge tubes in a glass dish, adding about 300mL of distilled water, and placing in a water bath with the temperature of 250r and 37 ℃ for heat preservation. 30 centrifuge tubes (2 mL) were prepared, and 0.6mL of sodium carbonate solution was added thereto to inactivate enzymes for use. Using a stopwatch, 1mL of amylase solution with a concentration of 0.2u/mL was added every 34s, after which the enzyme was inactivated by adding 0.3mL of the enzyme solution into a 2mL centrifuge tube (three times of rinsing, shaking evenly) at intervals of 4min, 8min, 12 min. The water bath kettle is opened, the water bath kettle is set at 97 ℃ for preheating, 3mL of AHBAH color reagent is removed to a 5mL centrifuge tube, 0.1mL of enzyme-inactivating liquid is added for washing for three times, and the two groups of color reagent are made to be parallel. And (3) placing the 5mL centrifuge tube in an iron frame for fixation, placing in a water bath at 97 ℃ for 7min, taking out the centrifuge tube after the water bath, and cooling to room temperature in a dark place. The ultraviolet spectrophotometer was turned on, the wavelength was set at 410nm, the sample was poured into a cuvette, and the data was measured and recorded.
Example 4
Sensory evaluation
4.1 mangosteen composite juice sensory score
Sensory evaluation standards of mangosteen shell compound beverage are prepared according to the requirements of national standard GB/T31121-2014 fruit and vegetable juice and beverage thereof, and are shown in Table 1.
The sensory evaluator is responsible for evaluating the sensory characteristics of the mangosteen shell composite beverage, and the evaluation standard is as follows: scoring is performed in four aspects of color, aroma, taste, tissue state and impurities. Wherein the color is from pink to light purple; the tissue morphology is uniform and liquid, and pulp is allowed to precipitate; the mangosteen has the due taste of mangosteen in the aspect of mouthfeel, and has no peculiar smell; the fragrance has the fragrance of mangosteen. The sensory evaluator had students of the Dongguan academy of engineering with food professional background, aged about 18-25 years. Without eating the irritating food before the evaluation, the evaluator cannot bring the special smell to the laboratory, such as perfume smell, smoke smell, wine smell, etc. The panellists were required to evaluate the next sample 30s after evaluating the samples by rinsing with pure water before selecting to taste each sample.
Table 1 sensory evaluation criteria for mangosteen Shell composite beverages
4.2 evaluation of taste
And (5) measuring an electronic tongue.
4.3 detection of optimal product quality index
4.4 determination of physicochemical Properties
(1) Determination of the content of soluble solids
And (3) measuring by using a glycometer.
(2) Titratable acid assay
Reference is made to GB 12456-2021.
(3) PH determination
Measured by an acidometer.
(4) Determination of total phenol content
The color measurement is carried out by adopting a Fu Lin Fen colorimetric method.
4.5 microbiological criteria
(1) Determination of the total number of colonies: refer to GB 4789.2-2016.
(2) Determination of coliform group: refer to GB 4789.3-2016.
(3) Measurement of pathogenic bacteria, namely measurement of mould saccharomycetes, refer to GB 4789.15-2016.
(4) The measurement of staphylococcus aureus is referred to in GB 4789.10-2016.
Example 5
Shelf life prediction
5.1 storage test
The prepared mangosteen shell compound beverage is subjected to an accelerated shelf life prediction test, and is stored at 4, 25 and 37 ℃ respectively, and the total phenol content, the soluble solid content and the pH value are periodically sampled and measured, and simultaneously sensory evaluation is performed (refer to Liu Shufang. Preparation of the wild jujube seed compound beverage and characteristic study [ D ] Jilin university, 2022.Shu Fang Liu. Jilin university, 2022.).
5.2 establishment of shelf-life prediction model
The change in food quality is mainly caused by microorganisms. Studies have shown that the relationship between changes in food quality index and shelf life generally follows the zero-order or first-order chemical reaction kinetics equations. In this experiment, the changes in total phenols, soluble solids content, pH and sensory scores of the mangosteen-shell composite beverage during storage were measured. Based on the correlation among the four indexes, selecting an index capable of reflecting the quality change of the sample, performing equation fitting, and selecting a regression coefficient R 2 And a higher dynamic equation is used for predicting the shelf life of the mangosteen compound juice and mangosteen shell compound beverage.
Zero order reaction kinetics equation: a=a 0 +kt (1)
First order reaction kinetics equation: a=a 0 l kt (2)
Taking logarithm of first-order reaction kinetics to obtain: lnA = lnA 0 +kt (3)
Wherein, t-storage time; a rate constant of change of the k-index; a is that 0 -a product initial indicator value; a-storing the actual index value on the t-th day.
The Arrhenius equation may reflect the relationship between the rate of change of quality of a food product and temperature.
Arrhenius equation:
taking the logarithm of the Arrhenius equation:
wherein, the rate constant of the k-quality index change; ea-activation energy (k J/mol); k (k) 0 -a frequency factor; t-storage temperature (K); r-molar gas constant (8.314J/mol.K).
As can be seen from the formula, ea and k can be calculated by linear regression analysis of lnk and 1/T at different storage temperatures 0 The Arrhenius equation is obtained. The shelf life prediction equation of the mangosteen shell composite beverage is as follows:
the shelf life prediction equation of the mangosteen shell composite beverage is as follows:
zero order kinetic shelf life model equation:
first order dynamic shelf life model equation:
example 6
Data analysis method
Each experiment was repeated at least three times and the results were expressed as mean ± standard deviation (mean ± SD). Origin 2021 software plots, pearson correlation analysis was done in SPSS27 with a level of significance difference of P <0.05.
Example 7
Results and analysis
7.1 sensory evaluation of mangosteen Shell composite beverage
In analyzing the influence of a single factor on sensory evaluation, as can be seen from FIG. 1, the sensory evaluation obtained by the content of white sugar in the beverage was about 12% and the content of citric acid was 0About 8% of the beverage has the highest sensory score, and the content of the mangosteen shell raw slurry in the beverage is 20% of the beverage has the highest sensory score. The results are shown in Table 2. The influence of Design-Expert 8.0.6 on sensory evaluation is used for variance analysis, and a fitting equation of 3 factors is as follows: sensory evaluation = 51.05000+3.15000a+75.00000b-4.3500c+1.66667ab+0.05000ac+1.00000bc-0.23889a 2 -66.25000B 2 -0.03150C 2 . The analysis results are shown in Table 2. The result gives f=8.91, p for the model<0.01, showing that the model is very remarkable; regression coefficient R 2 = 0.9197, indicating that the model fits well to the true case of the test. Through the combination analysis of three factors of white granulated sugar content, citric acid content and mangosteen shell raw pulp content, the optimal process for obtaining the mangosteen shell composite beverage is 22.68% of mangosteen shell raw pulp content, 0.97% of citric acid content, 12.18% of white granulated sugar content and 64.17% of distilled water content.
TABLE 2 regression model analysis of variance
7.1.3 taste evaluation
The electronic tongue can reflect the influence of the addition of the mangosteen shell raw stock solution on the taste of the mangosteen shell compound beverage. The five groups of juice samples of electronic tongue were tested for 8 indexes of acid, bitter, astringent, fresh, rich, bitter-aftertaste and astringent-aftertaste. As shown in fig. 2, as the addition amount of the raw pulp of the mangosteen shell increases, the delicate flavor, the gustatory richness and the salty taste of the composite beverage of the mangosteen shell gradually increase, while the bitter taste, the astringent taste, the bitter-aftertaste and the astringent-aftertaste of the composite beverage of the mangosteen shell gradually increase. From this, it was found that the addition of 20% raw mangosteen juice had little increase in the astringency, bitterness, etc. of the mangosteen composite beverage.
FIG. 3 is a graph of principal component analysis of electronic tongue data, showing that the further the sample distribution distance is, the greater the flavor difference between samples is. As a result, as shown in FIG. 3, the cumulative contribution value of PC1 and PC2 was 95.6%. The graph shows that the mangosteen shell composite beverage with different addition amounts of the mangosteen shell raw slurry has different flavors, and the electronic tongue can effectively distinguish the flavor differences of the different mangosteen shell raw slurries.
7.2 detection of optimal product quality index
7.2.1 determination of physicochemical Properties
Table 3 physical and chemical indicators of mangosteen shell composite beverage
7.2.2 microbial indicator detection results
(1) And the total colony count of the mangosteen shell composite beverage sample is smaller than the required 100CFU/mL in national standard.
(2) And (3) detecting the coliform in the mangosteen shell composite beverage according to the detection result of the coliform, wherein the coliform is not detected in the mangosteen shell composite beverage, and the national standard requirement is met and is smaller than 0.3MPN/100mL.
(3) And (3) detecting pathogenic bacteria, wherein no mould and no staphylococcus aureus are detected in the mangosteen shell composite beverage.
7.3 shelf life prediction
And in the storage process, determining total phenols, soluble solids, pH and sensory scores in the mangosteen shell composite beverage, and predicting the shelf life of the mangosteen shell composite beverage by analyzing the change trend of each index in the storage process.
7.3.1 variation of Total phenol content during storage of fruit juices and beverages
FIG. 4 shows that the total phenolic content of the mangosteen shell composite beverage decreases with increasing days of storage at storage temperatures of 4, 25 and 37℃, and the more the rate of decrease with increasing storage temperature, it is likely that the temperature increase accelerates the decomposition of phenolic species.
7.3.2 changes in soluble solids content during storage of beverages
The soluble solid mainly comprises soluble sugar, acid, mineral matters and the like, and is an important index for evaluating the quality of the mangosteen shell composite beverage. FIG. 5 shows that the soluble solids content of the mangosteen-shell composite beverage decreases with increasing days of storage at 4, 25 and 37℃, and that the more soluble solids content decreases with increasing storage temperature, probably the increase in temperature results in an increase in the Maillard reaction rate between reducing sugars and proteins (Liu Shufang. Preparation of the spine date seed composite beverage and its characterization study [ D ]. University of Jilin, 2022.Shu Fang Liu. University of Jilin, 2022.).
7.3.3 pH changes during storage of fruit juices and beverages
FIG. 6 shows that the pH of the mangosteen-shell composite beverage generally tends to decrease as the number of days of storage increases, and that the greater the rate of decrease as the storage temperature increases, the more likely is that the reducing sugar in the beverage undergoes Maillard reaction with the amino-state compound, and that the reduced aldehyde ketone formed is readily oxidized to an acidic substance (Liu Shufang. Preparation of the spine date seed composite beverage and its characterization research [ D ]. University of Jilin, 2022.ShuFangLiu. University of Jilin, 2022.).
7.3.4 change in sensory scores during storage of fruit juices and beverages
Figure 7 shows that the sensory scores of the mangosteen-shell composite beverage decrease with increasing days of storage, and the sensory scores decrease faster with increasing storage temperature, possibly at 25 ℃ and 37 ℃, suitable microorganisms grow and reproduce, accelerating spoilage, while increasing storage temperature accelerates maillard reactions, exhibiting multiple odors and generating multiple substances, affecting the odors of juices and beverages.
7.3.5 analysis of correlation coefficients of physicochemical indicators during storage of beverages
The Person correlation relationship between the indexes of the mangosteen shell composite beverage at different storage temperatures is shown in Table 4. The bigger the Person correlation coefficient is, the bigger the correlation between the two indexes is, and the Person correlation coefficient between the sensory score and each index is higher, so that the sensory score can be selected as a key index for predicting the shelf life, and the establishment of a shelf life prediction model is accelerated.
TABLE 4 Person correlation between the various indicators of the mangosteen shell composite beverage at different storage temperatures
7.3.6 shelf life model
(1) Determination of shelf life model response progression
During storage, the sensory quality of the product is deteriorated due to the actions of various physical, chemical and microorganisms, and the sensory evaluation can well predict the shelf life of food (Liu Shufang. Preparation of the semen Ziziphi Spinosae compound beverage and characteristic study thereof [ D ]]University of gilin, 2022.Shu FangLiu university of gilin, 2022.). Substituting sensory score values of the mangosteen compound juice and the mangosteen shell compound beverage in the storage period into the values (1) and (2), and performing curve fitting by using SPSS27 to obtain reaction rate constants k and regression coefficients R of products at three temperatures of 4, 25 and 37 ℃ respectively 2 . As can be seen from Table 5, the correlation coefficient R of the zero-order reaction model of the sensory score value 2 And the correlation coefficient is not smaller than 0.983 and larger than that of the first-order reaction model. The sensory evaluation value change rule of the mangosteen shell composite beverage during storage is more in accordance with a zero-order dynamics model. Therefore, the test selects a zero order reaction kinetics model for shelf life prediction.
TABLE 5 sensory evaluation of kinetic model parameters
(2) Establishment of Arrhenius equation for sensory score
As can be seen from the formula (5), lnk and 1/T are in a linear relationship, 1/T (inverse storage temperature) is taken as an independent variable, lnk is taken as a dependent variable (k is a negative number, and lnk should be taken as lnk-k) and linear fitting is performed.
Mangosteen shell composite beverage: the fitting equation is y= -3175.600x+10.571 (R 2 =0.994), corresponding-Ea/r= -3175.600, lnk 0 ＝10.571，Ea＝26401.938kJ/mol，k 0 = 38987.641. Ea and k 0 The sensory evaluation of the mangosteen shell composite beverage during storage is obtained by the generation (4)Arrhenius equation of score change:
(3) Establishment of shelf life prediction model
The activation energy Ea and the frequency factor k calculated in the step (2) are calculated 0 Substituting the formula (6) to obtain the shelf life model equation.
The shelf life model of the mangosteen shell composite beverage is as follows:
the shelf life model can be used for predicting the shelf life of the product at a certain storage temperature by knowing the initial and shelf life end quality index values of the mangosteen shell composite beverage.
(4) Shelf life prediction
And predicting the shelf life of the mangosteen shell composite beverage according to the shelf life model, wherein the sensory score is 60 minutes to the end of the shelf life. The mangosteen shell composite beverage sensory evaluation shelf life model (9) predicts that the mangosteen shell composite beverage has a shelf life of about 49 days at 25 ℃.
7.4 results of inhibition of alpha-glucosidase Activity
As can be seen from fig. 8, the mangosteen-shell composite beverage has an inhibitory effect on α -glucosidase, and the inhibitory effect gradually increases with increasing concentration. Fitting analysis is carried out on the test data to obtain the IC of the mangosteen shell composite beverage to the alpha-glucosidase 50 The value was 2.52.+ -. 0.13. Mu.g/mL.
7.5 inhibition of alpha-Amylase Activity
As can be seen from fig. 9, the mangosteen-shell composite beverage has an inhibitory effect on alpha-amylase, and the inhibitory effect is gradually enhanced with increasing concentration. Fitting analysis is carried out on the test data to obtain the IC of the mangosteen shell composite beverage to alpha-amylase 50 The value is 213.35 + -11.10 μg/mL.
All documents mentioned in this application are incorporated by reference as if each were individually incorporated by reference. Further, it will be appreciated that various changes and modifications may be made by those skilled in the art after reading the above teachings, and such equivalents are intended to fall within the scope of the claims appended hereto.
Claims (8)
1. The mangosteen shell composite beverage for reducing blood sugar is characterized by comprising the following components in parts by weight:
2. the hypoglycemic mangosteen shell composite beverage of claim 1, which is characterized by comprising the following components in parts by weight:
3. the hypoglycemic mangosteen shell composite beverage of claim 1, wherein: the mangosteen shell raw slurry is prepared by the following method:
a. cleaning mangosteen shells;
b. heating mangosteen shell in water to inactivate enzyme;
c. pulping and juicing the mangosteen shells after enzyme deactivation, and filtering; centrifuging to obtain supernatant, and collecting mangosteen shell slurry.
4. The hypoglycemic mangosteen shell composite beverage of claim 3, wherein: the mangosteen shell raw slurry is prepared by the following method:
a. cleaning mangosteen shells;
b. putting mangosteen shells into water at 80 ℃ for 10min to inactivate enzymes;
c. pulping and juicing the mangosteen shells subjected to enzyme deactivation and distilled water in a ratio of 1:4; filtering through a 120-mesh sieve;
centrifuging the filtrate at 3500r/min for 10-20min, and collecting supernatant to obtain mangosteen shell raw slurry.
5. A method for preparing the hypoglycemic mangosteen shell composite beverage as claimed in any one of claims 1 to 4, comprising the steps of:
a. adding 0.8% of citric acid and 12% of white granulated sugar, and respectively carrying out a single factor experiment with 20% -60% of mangosteen shell raw slurry by taking sensory comprehensive scores as indexes;
b. adding 20% of mangosteen shell raw pulp, and carrying out a single factor experiment by taking sensory comprehensive scores as indexes by respectively adding 12% of white granulated sugar and 0.4% -1.2% of citric acid;
c. adding 20% of mangosteen shell raw slurry, 0.8% of citric acid and 3% -15% of white granulated sugar, and performing a single factor test by taking sensory comprehensive scores as indexes;
d. adopting Design-Expert 8.0.6 software to carry out mixing Design, preparing the mangosteen shell composite beverage according to the method, and carrying out sensory scoring so as to select an optimal formula;
e. according to the optimal formula, the components are mixed and sterilized at high temperature and normal pressure to obtain the mangosteen shell composite beverage for reducing blood sugar.
6. The method of claim 5; the method is characterized in that:
the specific concentration of the mangosteen shell raw slurry in the step a is as follows: 20%, 30%, 40%, 50% and 60%.
7. The method of claim 5; the method is characterized in that:
the specific concentrations of citric acid in step b are respectively: 0.4%, 0.6%, 0.8%, 1% and 1.2%.
8. The method of claim 5; the method is characterized in that:
the specific concentration of the white granulated sugar in the step c is as follows: 3%, 6%, 9%, 12% and 15%.
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