CN108497240B - Compound fruit vinegar beverage with auxiliary blood sugar reducing function and preparation method thereof - Google Patents
Compound fruit vinegar beverage with auxiliary blood sugar reducing function and preparation method thereof Download PDFInfo
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- CN108497240B CN108497240B CN201810178214.6A CN201810178214A CN108497240B CN 108497240 B CN108497240 B CN 108497240B CN 201810178214 A CN201810178214 A CN 201810178214A CN 108497240 B CN108497240 B CN 108497240B
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a compound fruit vinegar beverage with an auxiliary blood sugar reducing function, which is prepared from the following raw materials: apple, Chinese yam, Baole fruit powder, cordyceps militaris, a sweetening agent, a preservative and an antioxidant. The invention also provides a preparation method of the compound fruit vinegar beverage with the auxiliary blood sugar reducing function. The compound fruit vinegar beverage provided by the invention is better than the traditional table vinegar in nutrition, flavor and taste, meets the taste requirement of hyperglycemia population on delicacy, and can also achieve the health-care effect of reducing blood sugar by utilizing the comprehensive effects of conditioning and tonifying human bodies by traditional Chinese medicines, supplementing nutrition of fruit vinegar and the like.
Description
Technical Field
The invention relates to the field of fermented health-care products, in particular to a compound fruit vinegar beverage with an auxiliary blood sugar reducing function and a preparation method thereof.
Background
In recent years, with the rapid development of economy in China and the continuous improvement of the economic level, the living standard of people is greatly improved, the living rhythm is obviously accelerated, and the living style and the eating habit of people are greatly changed. The diabetes mellitus is increasingly worsened in China due to the influence of factors such as bad life style, mental stress and the like. Health-related data show that at present, 1.4 hundred million diabetics in China have a tendency of increasing morbidity and younger patients. Modern fast-paced life and high-intensity work force young people to bear huge working pressure, often stay up all night, and diet is irregular, can not get sufficient rest, therefore the vast majority of white neck are in the state that the nerve is tight for a long time, and psychological pressure is very big, likes to use snacks to add the meal decompression, and this is a big hidden danger that leads to the abnormal sugar metabolism. Hyperglycemia has great harm to various tissues and organs of the whole body, and can cause acute and chronic complications. Such as dehydration, nutrient deficiency, resistance reduction, renal function impairment, neuropathy, fundus oculi lesion, cardiovascular and cerebrovascular diseases, etc. Therefore, it is imperative to control hyperglycemia. The fruit vinegar is a taste drink brewed by using fruit or fruit processing leftovers as main raw materials and utilizing a microbial fermentation technology, the functions of the existing fruit vinegar drink mainly comprise functions of helping digestion, promoting intestinal peristalsis and the like, but the functions of health care and medical care are obviously insufficient.
Disclosure of Invention
In order to overcome the defects of the prior art, one of the purposes of the invention is to provide a compound fruit vinegar beverage with the function of assisting in reducing blood sugar, the compound fruit vinegar beverage is better than the traditional table vinegar in nutrition, flavor and taste, the requirement of hyperglycemia people on delicious taste is met, the comprehensive effects of conditioning and tonifying the human body by traditional Chinese medicines, nutrition supplement of fruit vinegar and the like are utilized, and the health care effect of reducing blood sugar is achieved.
The second purpose of the invention is to provide a preparation method of the compound fruit vinegar beverage with the auxiliary hypoglycemic function, the preparation method reserves the nutrient components such as vitamins, minerals, amino acids and the like which are rich in fruits in the fruit vinegar, the health care function of the fruit vinegar is greatly improved, the compound fruit vinegar beverage has the nutrient health care function of the fruits and the table vinegar, and the compound fruit vinegar beverage is a novel beverage integrating the functions of nutrition, health care, food therapy and the like.
One of the purposes of the invention is realized by adopting the following technical scheme:
a compound fruit vinegar beverage with an auxiliary blood sugar reducing function is prepared from the following raw materials: apple, Chinese yam, Baole fruit powder, cordyceps militaris, a sweetening agent, a preservative and an antioxidant.
Further, the sweetener is one or any combination of aspartame, lactitol, maltitol, thaumatin, saccharin sodium, aspartame essence, lemon syrup and stevioside.
Further, the preservative is one or any combination of epsilon-polylysine, epsilon-polylysine hydrochloride, benzoic acid and sodium benzoate.
Further, the antioxidant is: sodium sulfite, sodium bisulfite, sodium hyposulfite, ascorbic acid, sodium ascorbate and calcium ascorbate, or any combination thereof.
The second purpose of the invention can be achieved by adopting the following technical scheme:
a method for preparing compound fruit vinegar beverage comprises,
the first-level fruit juice preparation step: selecting fresh Chinese yam without mould and rot, cleaning with clear water, cutting the Chinese yam into pieces, adding ascorbic acid A, juicing, and filtering by adopting plate and frame filter pressing to obtain first-grade fruit juice, wherein the first-grade fruit juice is divided into two parts, one part is first-grade fruit juice A, and the other part is first-grade fruit juice B for later use;
a milling step: grinding the cordyceps militaris to obtain cordyceps militaris powder for later use;
a second-level fruit juice preparation step: selecting fresh apples without mould and rot, cleaning the apples with clear water, removing cores of the apples, adding ascorbic acid B, juicing, performing plate-frame type filter pressing and filtering, adding pectinase, and treating to obtain secondary fruit juice for later use;
a fermentation step: mixing the secondary fruit juice with the primary fruit juice A, the cordyceps militaris powder and the boletus fruit powder, and sequentially performing alcoholic fermentation and acetic fermentation to obtain fermented mash;
mixing: and mixing the fermented mash with the first-level fruit juice B, a sweetening agent, a preservative, an antioxidant and purified water, homogenizing, sterilizing and filling to obtain the compound fruit vinegar beverage. Further, the air conditioner is provided with a fan,
further, in the first-stage juice preparation step, the first-stage juice A accounts for 70-80% of the volume percentage of the first-stage juice, and the first-stage juice B accounts for 20-30% of the volume percentage of the first-stage juice; the weight ratio of the Chinese yam to the ascorbic acid A is 10000: (5-10).
Further, in the step of preparing the secondary fruit juice, after adding pectinase, processing for 0.5-2h at the temperature of 40-60 ℃ to obtain the secondary fruit juice; the weight ratio of the apple to the ascorbic acid B is 10000: (4-8).
Further, in the fermentation step, the alcohol fermentation comprises the following specific steps: regulating the total sugar content to 300g/L by using sucrose, adding 0.01-0.05% g/kg of active yeast to perform alcohol fermentation, controlling the alcohol fermentation temperature to be 15-30 ℃, fermenting for 3-7 days, detecting the total sugar concentration in the fermentation liquor every 12h, and stopping fermentation when the total sugar concentration is lower than 5g/L to obtain the fruit wine mash.
Further, in the fermentation step, the acetic acid fermentation comprises the following specific steps: taking the fruit wine mash obtained after alcohol fermentation, diluting the alcohol concentration to 5-10% v/v, inoculating 8-12% v/v pasteurella acetobacter to carry out acetic fermentation, wherein the fermentation temperature is 28-30 ℃, the rotation speed is 180-200r/min, detecting the total acid in the fermentation liquor every 12h, and stopping fermentation when the total acid is not increased any more.
Further, in the mixing step, the components are mixed according to the following weight percentage: 5-15% of fermented mash, 15-20% of primary fruit juice B, 0.01-0.04% of sweetening agent, 0.05-0.1% of preservative, 0.005-0.01% of antioxidant and the balance of purified water, wherein the sum of the mass percentages of the components is 100%; the homogenization conditions were as follows: homogenizing at 30-40 deg.C under 15-25 MPa; the sterilization conditions were as follows: the sterilization temperature is 90-130 deg.C, and the sterilization time is 5-500 s.
The invention has the beneficial effects that:
1. the compound fruit vinegar beverage with the auxiliary blood sugar reducing function is better than the traditional vinegar in nutrition, flavor and taste, meets the taste requirement of hyperglycemia people on delicacies, can also utilize comprehensive effects of conditioning and tonifying human bodies by traditional Chinese medicines, nutrition supplement of fruit vinegar and the like to achieve the health care effect of reducing blood sugar, and is proved by experiments to combine fruit vinegar and traditional Chinese medicines, so that the novel health care beverage with the auxiliary blood sugar reducing function is provided, is rich in nutrition and novel in taste, shows the unique auxiliary blood sugar reducing function besides the effects of supplementing conventional vitamin and mineral elements and the like, is suitable for white people to drink for a long time in daily life, and has better market prospect;
2. the preparation method of the compound fruit vinegar beverage with the auxiliary blood sugar reducing function reserves nutrient components such as vitamins, mineral substances, amino acids and the like which are rich in fruits in the fruit vinegar, greatly improves the health care function of the fruit vinegar, has the double nutrition health care functions of the fruits and the fruit vinegar, and is a novel beverage integrating the functions of nutrition, health care, food therapy and the like.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
A compound fruit vinegar beverage with an auxiliary blood sugar reducing function is prepared from the following raw materials: apple, Chinese yam, Baole fruit powder, cordyceps militaris, a sweetening agent, a preservative and an antioxidant.
As a further embodiment, the sweetener is one or any combination of aspartame, lactitol, maltitol, thaumatin, sodium saccharin, aspartame, lemon syrup, and stevioside.
As a further embodiment, the preservative is one or any combination of epsilon-polylysine, epsilon-polylysine hydrochloride, benzoic acid, and sodium benzoate.
As a further embodiment, the antioxidant is: sodium sulfite, sodium bisulfite, sodium hyposulfite, ascorbic acid, sodium ascorbate and calcium ascorbate, or any combination thereof.
The preparation method of the compound fruit vinegar beverage comprises the following steps,
the first-level fruit juice preparation step: selecting fresh Chinese yam without mould and rot, cleaning with clear water, cutting the Chinese yam into pieces, adding ascorbic acid A, juicing, and filtering by adopting plate and frame filter pressing to obtain first-grade fruit juice, wherein the first-grade fruit juice is divided into two parts, one part is first-grade fruit juice A, and the other part is first-grade fruit juice B for later use;
a milling step: grinding the cordyceps militaris to obtain cordyceps militaris powder for later use;
a second-level fruit juice preparation step: selecting fresh apples without mould and rot, cleaning the apples with clear water, removing cores of the apples, adding ascorbic acid B, juicing, performing plate-frame type filter pressing and filtering, adding pectinase, and treating to obtain secondary fruit juice for later use;
a fermentation step: mixing the secondary fruit juice with the primary fruit juice A, the cordyceps militaris powder and the boletus fruit powder, and sequentially performing alcoholic fermentation and acetic fermentation to obtain fermented mash;
mixing: and mixing the fermented mash with the first-level fruit juice B, a sweetening agent, a preservative, an antioxidant and purified water, homogenizing, sterilizing and filling to obtain the compound fruit vinegar beverage. As a further embodiment of the method of the present invention,
in a further embodiment, in the first-stage juice preparation step, the first-stage juice A accounts for 70-80% of the volume percentage of the first-stage juice, and the first-stage juice B accounts for 20-30% of the volume percentage of the first-stage juice; the weight ratio of the Chinese yam to the ascorbic acid A is 10000: (5-10).
In a further embodiment, in the step of preparing the secondary juice, after adding pectinase, treating at 40-60 ℃ for 0.5-2h to obtain the secondary juice; the weight ratio of the apple to the ascorbic acid B is 10000: (4-8).
As a further embodiment, in the fermentation step, the alcohol fermentation comprises the following specific steps: regulating the total sugar content to 300g/L by using sucrose, adding 0.01-0.05% g/kg of active yeast to perform alcohol fermentation, controlling the alcohol fermentation temperature to be 15-30 ℃, fermenting for 3-7 days, detecting the total sugar concentration in the fermentation liquor every 12h, and stopping fermentation when the total sugar concentration is lower than 5g/L to obtain the fruit wine mash.
As a further embodiment, in the fermentation step, the acetic acid fermentation comprises the following specific steps: taking the fruit wine mash obtained after alcohol fermentation, diluting the alcohol concentration to 5-10% v/v, inoculating 8-12% v/v pasteurella acetobacter to carry out acetic fermentation, wherein the fermentation temperature is 28-30 ℃, the rotation speed is 180-200r/min, detecting the total acid in the fermentation liquor every 12h, and stopping fermentation when the total acid is not increased any more.
In the mixing step, the components are mixed according to the following weight percentage: 5-15% of fermented mash, 15-20% of primary fruit juice B, 0.01-0.04% of sweetening agent, 0.05-0.1% of preservative, 0.005-0.01% of antioxidant and the balance of purified water, wherein the sum of the mass percentages of the components is 100%; the homogenization conditions were as follows: homogenizing at 30-40 deg.C under 15-25 MPa; the sterilization conditions were as follows: the sterilization temperature is 90-130 deg.C, and the sterilization time is 5-500 s.
The fruit vinegar is a health-care drink which is rich in nutrition and excellent in flavor and is brewed by taking fruits or fruit processing leftovers as main raw materials and utilizing a microbial fermentation technology. The brewed fruit vinegar is better than the traditional table vinegar in nutrition, flavor and taste, and nutrient components such as vitamins, minerals, amino acids and the like which are rich in fruits are reserved in the fruit vinegar, so that the health care function of the fruit vinegar is greatly improved. It has the double nutrition health care functions of fruits and fruit vinegar, and is a novel drink integrating the functions of nutrition, health care, food therapy and the like.
Cordyceps militaris, also known as cordyceps militaris, has a very strong edible and medicinal value, and the fruiting bodies of cordyceps militaris are the main edible and medicinal parts of cordyceps militaris. Cordyceps militaris has effects of resisting aging, resisting cancer, inhibiting cancer, enhancing immunity, resisting oxidation, reducing blood sugar, and relieving cerebral hemorrhage. Therefore, the product is widely used in health food, health diet and other nourishing food. The natural resources of the cordyceps militaris are few, and the medical clinical effect of the artificially cultured cordyceps militaris is almost the same as that of the natural cordyceps militaris mainly through artificial culture.
The Chinese yam is a medicinal and edible Chinese medicinal material, can help digestion, invigorate spleen and nourish stomach, enhance immunity, delay aging and relieve blood sugar, and can play a better role in health care and health preservation.
Borojo (Borojo) is a fruit growing in tropical rainforests in south America, is rich in protein, vitamin B, essential amino acids of human bodies and high in phosphorus content, can provide protein in vegetarian diet, and has good effects on bronchial diseases and blood sugar balance.
The following are specific examples of the present invention, and raw materials, equipments and the like used in the following examples can be obtained by purchasing them unless otherwise specified.
Example 1:
a compound fruit vinegar beverage with auxiliary hypoglycemic function is prepared by the following steps:
the first-level fruit juice preparation step: selecting ripe and fresh Chinese yam, cleaning, removing impurities, cutting into blocks, weighing 70kg, adding 0.035kg ascorbic acid A, juicing, and performing plate-frame filter pressing to obtain first-stage juice, wherein the first-stage juice is divided into two parts, one part is first-stage juice A, and the other part is first-stage juice B, wherein the first-stage juice A accounts for 75% of the volume of the first-stage juice, and the first-stage juice B accounts for 25% of the volume of the first-stage juice; standby;
a milling step: 40kg of cordyceps militaris is ground to obtain cordyceps militaris powder;
a second-level fruit juice preparation step: selecting 270kg of cleaned and screened apples, adding 0.108kg of ascorbic acid B, juicing, performing plate and frame type pressure filtration, adding pectinase, and treating at 40-60 ℃ for 0.5-2h to obtain secondary juice;
a fermentation step: mixing the secondary fruit juice with the primary fruit juice A, 40kg of cordyceps militaris powder and 120kg of Jew's-apple powder, adding sucrose until the total sugar concentration of the mixed solution is 250g/L, adding active yeast according to 0.03% (g/kg) for fruit wine fermentation, fermenting at 28 ℃ for 5 days, detecting the total sugar concentration in the fermentation liquor every day, and stopping fermentation when the total sugar concentration is lower than 5g/L to obtain fruit wine mash; diluting the fruit wine mash to alcohol concentration of 6% (v/v), inoculating Acetobacter pasteurianus according to the inoculation amount of 10% (v/v) for acetic fermentation, fermenting at 30 ℃ for 4 days, detecting the total acid in the fermentation liquor every day, and stopping fermentation when the total acid is unchanged to obtain fermented mash;
mixing: mixing 10% of fermented mash, 15% of first-class fruit juice B, 0.01% of sweetening agent, 0.05% of preservative and 0.005% of antioxidant by mass percent, adding purified water to 100%, mixing, homogenizing and sterilizing, wherein the homogenizing conditions are as follows: the homogenization temperature is 30 ℃, and the homogenization pressure is 15 MPa; the sterilization conditions were as follows: the sterilization temperature is 90 ℃, and the sterilization time is 450 seconds; filling 200mL of the product in each bottle.
Example 2:
a compound fruit vinegar beverage with auxiliary hypoglycemic function is prepared by the following steps:
the first-level fruit juice preparation step: selecting ripe and fresh Chinese yam, cleaning, removing impurities, cutting into blocks, weighing 100kg, adding 0.1kg ascorbic acid A, juicing, and performing plate-frame type filter pressing to obtain first-stage juice, wherein the first-stage juice is divided into two parts, one part is first-stage juice A, the other part is first-stage juice B, the first-stage juice A accounts for 80% of the volume percentage of the first-stage juice, and the first-stage juice B accounts for 20% of the volume percentage of the first-stage juice; standby;
a milling step: grinding 50kg of cordyceps militaris sporocarp into powder to obtain cordyceps militaris powder for later use;
a second-level fruit juice preparation step: selecting 300kg of cleaned and screened apples, adding 0.24kg of ascorbic acid B, juicing, performing plate and frame type pressure filtration, adding pectinase, and treating at 40-60 ℃ for 0.5-2h to obtain secondary fruit juice;
a fermentation step: mixing the secondary fruit juice with the primary fruit juice A, 50kg of cordyceps militaris powder and 150kg of Jew's-apple powder, adding sucrose until the total sugar concentration of the mixed solution is 300g/L, adding active yeast according to 0.05% (g/kg) for fruit wine fermentation, fermenting for 6 days at 25 ℃, detecting the total sugar concentration in the fermentation liquor every day, and stopping fermentation when the total sugar concentration is lower than 5g/L to obtain fruit wine mash; diluting the fruit wine mash to alcohol concentration of 8% (v/v), inoculating Acetobacter pasteurianus according to 12% (v/v) inoculum size for acetic fermentation, fermenting at 30 ℃ for 5 days, detecting total acid in the fermentation liquor every day, and stopping fermentation when the total acid is unchanged to obtain fermentation mash C;
mixing: mixing 13% of fermented mash, 20% of first-grade fruit juice B, 0.04% of sweetening agent, 0.1% of preservative and 0.01% of antioxidant in percentage by mass, adding purified water to 100%, mixing, homogenizing, sterilizing, and homogenizing under the following conditions: the homogenization temperature is 40 ℃, and the homogenization pressure is 25 MPa; the sterilization conditions were as follows: the sterilization temperature is 130 ℃, and the sterilization time is 20 seconds; filling 200mL of the product in each bottle.
Example 3:
a compound fruit vinegar beverage with auxiliary hypoglycemic function is prepared by the following steps:
the first-level fruit juice preparation step: selecting ripe and fresh Chinese yam, cleaning, removing impurities, cutting into blocks, weighing 50kg, adding 0.04kg ascorbic acid A, juicing, and performing plate-frame type filter pressing to obtain first-stage juice, wherein the first-stage juice is divided into two parts, one part is first-stage juice A, the other part is first-stage juice B, the first-stage juice A accounts for 70% of the volume percentage of the first-stage juice, and the first-stage juice B accounts for 30% of the volume percentage of the first-stage juice; standby;
a milling step: grinding 20kg of cordyceps militaris sporocarp into powder to obtain cordyceps militaris powder for later use;
a second-level fruit juice preparation step: selecting 200kg of cleaned and screened apples, adding 0.12kg of ascorbic acid B, juicing, performing plate and frame type filter pressing, adding pectinase, and treating at 40-60 ℃ for 0.5-2h to obtain secondary fruit juice;
a fermentation step: mixing the secondary fruit juice with the primary fruit juice A, 20kg of cordyceps militaris powder and 100kg of Jew's-apple powder, adding sucrose until the total sugar concentration of the mixed solution is 220g/L, adding active yeast according to 0.02% (g/kg) for fruit wine fermentation, fermenting for 7 days at 20 ℃, detecting the total sugar concentration in the fermentation liquor every day, and stopping fermentation when the total sugar concentration is lower than 5g/L to obtain fruit wine mash; diluting the fruit wine mash to alcohol concentration of 6% (v/v), inoculating Acetobacter pasteurianus according to the inoculation amount of 8% (v/v) for acetic fermentation, fermenting at 28 ℃ for 6 days, detecting total acid in the fermentation liquor every day, and stopping fermentation when the total acid is unchanged to obtain fermented mash C;
mixing: mixing 7% of fermented mash, 30% of first-grade fruit juice B, 0.02% of sweetening agent, 0.075% of preservative and 0.007% of antioxidant in percentage by mass, adding purified water to 100%, mixing, homogenizing, sterilizing, wherein the homogenizing conditions are as follows: the homogenization temperature is 36 ℃, and the homogenization pressure is 20 MPa; the sterilization conditions were as follows: the sterilization temperature is 110 ℃, and the sterilization time is 180 seconds; filling 200mL of the product in each bottle.
Comparative example 1:
selecting ripe and fresh fruits, cleaning and removing impurities, kernels and the like, weighing 270kg of apple pulp and 70kg of Chinese yam, adding 0.143kg of ascorbic acid, juicing, performing plate and frame type filter pressing to obtain clear juice, adding 120kg of Bordea powder and 40kg of Cordyceps militaris powder to obtain the fruity beverage.
Effect evaluation and Performance detection
Experiments were performed as provided in example 1 with the composite fruit vinegar beverage as follows:
1. animal grouping and rearing
Healthy Kunming mice, male, have the weight of 18-22g, the breeding temperature of 24 +/-1 ℃, the relative humidity of 40-60 percent and the day-night interval of 12 h; a blank group, a model group, a negative control (provided in comparative example 1), a high dose group (provided in example 1), a low dose group (provided in example 1) were set, with 20 individuals per group.
2. Animal experiments and dosages:
dose calculation: the weight of the adult (calculated as 75 kg) is 1 bottle per day, namely 200mL, the reduced dose of the mouse is 10 times of that of the human body, namely the mouse is 2000mL/75kg per day, and each mouse is 20g, namely each mouse is 0.5mL per day.
Model establishment and animal experiments: the mice are fed with 5day adaptively, 20 mice are taken out randomly as normal control groups, the rest mice are fasted and are not forbidden to be watered for 15 hours, the intragastric administration is carried out 3 hours after 160mg/kg of alloxan is injected into the abdominal cavity at one time, the glucose content is 1mL/100g, the blood glucose value is measured by the kit, and the mice with the concentration more than 11.1mmol/L are used as the successful model building.
Mice successfully modeled were randomly divided into a model group, a high dose group, a low dose group, and a negative control group, with 20 mice per group. The model group was gavaged with 0.5mL of physiological saline daily, the negative control group was gavaged with 0.5mL of the fruity beverage of comparative example 1 daily, the low-dose group was gavaged with 0.5mL of the composite fruit vinegar beverage of example 1 daily, the high-dose group was gavaged with 1.0mL of the composite fruit vinegar beverage of example 1 daily (gavaged twice in the morning and afternoon), and in addition, 20 healthy mice were selected and gavaged with 0.5mL of physiological saline daily.
3. Detection experiment
3.1 fasting blood glucose content determination
After 4 weeks of continuous administration, the mice in each group were weaned for 18h, and then gavaged with a 20% glucose solution, 0 after glucose administration, respectively.Blood is taken again for 5h, 1h and 2h to measure the blood sugar value, and the area under the blood sugar curve (AUC) is calculated by the following calculation method: mmol. h. L-11/2a + B + C + 1/2D; A. b, C, D are blood glucose values of 0, 30, 60 and 120min, respectively.
TABLE 1 Effect of the invention on the amount of blood glucose tolerance in mice
Note: in comparison to blank group, # denotes P <0.05, in comparison to model group, # denotes P <0.05, # denotes P <0.01
As can be seen from Table 1, the blood glucose of each group of animals increased after glucose administration, and reached a peak after about 1.0h, the model group was different from the blank group, and the increase amplitude of each administration group was smaller than that of the model control group. The area under the blood sugar curve of the model group is 60.4, and the high-dose group is lower than that of the model control group, which shows that the compound fruit vinegar beverage has the function of enhancing the sugar tolerance of diabetic mice.
3.2 determination of antioxidant Activity
Grouping and administration conditions of mice and continuously gavage administration for 4 weeks as described above, measuring SOD activity and MDA content of each group of mice respectively, and measuring method according to the kit.
TABLE 2 Effect of the invention on the antioxidant capacity of mice
Note: in comparison to blank group, # denotes P <0.05, in comparison to model group, # denotes P <0.05, # denotes P <0.01
As can be seen from Table 2, the SOD level was decreased and the MDA level was significantly increased in the model group compared to the blank group. Compared with a model group, the SOD activity of the compound fruit vinegar administration group is increased (P is less than 0.05), the MDA content is obviously reduced (P is less than 0.01), the negative control group is different but not obvious from the model group, the dosage group is obviously different from the model group, and the effect of the high dosage group is the best.
4. Summary of the invention
In conclusion, after the compound fruit vinegar beverage is continuously infused into the stomach for 4 weeks, the compound fruit vinegar beverage is determined to have good auxiliary hypoglycemic effect through the relevant results of the glucose tolerance of the mice and the oxidation resistance experiment of the mice, so that the compound fruit vinegar beverage is better than the traditional table vinegar in nutrition, flavor and taste, not only meets the taste requirement of hyperglycemia people on delicacy, but also can achieve the hypoglycemic health-care effect by utilizing the comprehensive effects of conditioning and tonifying the human body by traditional Chinese medicines, supplementing the nutrition of fruit vinegar and the like, combines the fruit vinegar and the traditional Chinese medicines, provides a novel health-care beverage with rich nutrition, novel taste and auxiliary hypoglycemic effect, shows unique auxiliary hypoglycemic effect in addition to the effects of conventional vitamin and mineral element supplementation and the like, and is a compound fruit vinegar beverage which integrates nutrition, vitamin and mineral element supplementation and the like, A novel beverage integrating the functions of health care, food therapy and the like.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (8)
1. The compound fruit vinegar beverage with the auxiliary blood sugar reducing function is characterized by being prepared from the following raw materials: apple, Chinese yam, Baole fruit powder, cordyceps militaris, a sweetening agent, a preservative and an antioxidant;
the compound fruit vinegar beverage is prepared by the following steps:
the first-level fruit juice preparation step: selecting fresh Chinese yam without mould and rot, cleaning with clear water, cutting the Chinese yam into pieces, adding ascorbic acid A, juicing, and filtering by adopting plate and frame filter pressing to obtain first-grade fruit juice, wherein the first-grade fruit juice is divided into two parts, one part is first-grade fruit juice A, and the other part is first-grade fruit juice B for later use;
a milling step: grinding the cordyceps militaris to obtain cordyceps militaris powder for later use;
a second-level fruit juice preparation step: selecting fresh apples without mould and rot, cleaning the apples with clear water, removing cores of the apples, adding ascorbic acid B, juicing, performing plate-frame type filter pressing and filtering, adding pectinase, and treating to obtain secondary fruit juice for later use;
a fermentation step: mixing the secondary fruit juice with the primary fruit juice A, the cordyceps militaris powder and the boletus fruit powder, and sequentially performing alcoholic fermentation and acetic fermentation to obtain fermented mash; the acetic fermentation comprises the following specific steps: taking the fruit wine mash obtained after alcohol fermentation, diluting the alcohol concentration to 5-10% v/v, inoculating 8-12% v/v pasteurella acetobacter to carry out acetic fermentation, wherein the fermentation temperature is 28-30 ℃, the rotation speed is 180-;
mixing: and mixing the fermented mash with the first-level fruit juice B, a sweetening agent, a preservative, an antioxidant and purified water, homogenizing, sterilizing and filling to obtain the compound fruit vinegar beverage.
2. The composite fruit vinegar beverage of claim 1, wherein the sweetener is one or any combination of aspartame, lactitol, maltitol, thaumatin, sodium saccharin, aspartame, lemon syrup and stevioside.
3. The composite fruit vinegar beverage of claim 1, wherein the preservative is one or any combination of epsilon-polylysine, epsilon-polylysine hydrochloride, benzoic acid and sodium benzoate salt.
4. The composite fruit vinegar beverage of claim 1, wherein the antioxidant is: sodium sulfite, sodium bisulfite, sodium hyposulfite, ascorbic acid, sodium ascorbate and calcium ascorbate, or any combination thereof.
5. The composite fruit vinegar beverage of claim 1, wherein in the first-stage juice preparation step, the first-stage juice A accounts for 70-80% of the volume percentage of the first-stage juice, and the first-stage juice B accounts for 20-30% of the volume percentage of the first-stage juice; the weight ratio of the Chinese yam to the ascorbic acid A is 10000: (5-10).
6. The composite fruit vinegar beverage according to claim 1, wherein in the secondary fruit juice preparation step, after adding pectinase, the secondary fruit juice is treated for 0.5 to 2 hours at the temperature of 40 to 60 ℃ to obtain secondary fruit juice; the weight ratio of the apple to the ascorbic acid B is 10000: (4-8).
7. The composite fruit vinegar beverage of claim 1, wherein in the fermentation step, the alcohol fermentation comprises the following specific steps: regulating the total sugar content to 300g/L by using sucrose, adding 0.01-0.05% g/kg of active yeast to perform alcohol fermentation, controlling the alcohol fermentation temperature to be 15-30 ℃, fermenting for 3-7 days, detecting the total sugar concentration in the fermentation liquor every 12h, and stopping fermentation when the total sugar concentration is lower than 5g/L to obtain the fruit wine mash.
8. The compound fruit vinegar beverage of claim 1, wherein in the mixing step, the components are mixed according to the following weight percentage: 5-15% of fermented mash, 15-20% of primary fruit juice B, 0.01-0.04% of sweetening agent, 0.05-0.1% of preservative, 0.005-0.01% of antioxidant and the balance of purified water, wherein the sum of the mass percentages of the components is 100%; the homogenization conditions were as follows: homogenizing at 30-40 deg.C under 15-25 MPa; the sterilization conditions were as follows: the sterilization temperature is 90-130 deg.C, and the sterilization time is 5-500 s.
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| 山药饮品的研究进展;张亚超;《人参研究》;20150228(第2期);60-62页1.3.1，2.1部分 * |
| 虫草多糖苹果果醋的保健功能评价;贲松彬等;《食品科学》;20140730;第35卷(第7期);232-237页摘要，1.2部分，最后一段 * |
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