CN111919984B - Osmanthus fragrans health drink and preparation method thereof - Google Patents
Osmanthus fragrans health drink and preparation method thereof Download PDFInfo
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- CN111919984B CN111919984B CN202010637167.4A CN202010637167A CN111919984B CN 111919984 B CN111919984 B CN 111919984B CN 202010637167 A CN202010637167 A CN 202010637167A CN 111919984 B CN111919984 B CN 111919984B
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- 230000003647 oxidation Effects 0.000 description 1
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- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Inorganic materials [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a sweet osmanthus health-care drink which is characterized by comprising sweet osmanthus flower water, sweet osmanthus extracting solution, purified water, sucrose, citric acid and beta-cyclodextrin; the volume ratio of flos Osmanthi Fragrantis water to flos Osmanthi Fragrantis extract to pure water is 1:1:8, the addition amount of sucrose as other components is 10%, the addition amount of citric acid is 0.02%, and the addition amount of beta-cyclodextrin is 0.2%. Taking out the osmanthus fragrans in the ultralow temperature refrigerator, soaking the osmanthus fragrans in deionized water for one minute, removing impurities, and filtering the osmanthus fragrans, wherein the osmanthus fragrans is prepared by the following steps of: ultrapure water=1:9, and after ultrasonic water bath heating extraction for 30min, filtering, centrifuging and cooling to room temperature to obtain osmanthus fragrans flower extract. The beneficial effects of the invention are as follows: the osmanthus health drink contains 38.4mg/L of flavonoid substances, 69mg/L of polyphenol substances, 104.27g/L of soluble sugar substances and 6mg/L of free amino acid substances.
Description
Technical Field
The invention belongs to health-care drinks, and particularly relates to an osmanthus health-care drink.
Background
Osmanthus fragrans are the common name of a plurality of trees in the genus of Chinese Oleaceae, and are represented by Oleaceae (the academic name: osmanthus fragrans Lour.) and also called as Pimenta officinalis, and are evergreen shrubs in the family of Oleaceae or small arbor in the family of Oleaceae, and have thin and firm quality, oval leaf length, sharp ends, opposite growth and no apoptosis in winter. Most typical are Cinnamomum cassia, etc., native to the southwest Himalayan Shandong section of China. The compendium of materia medica is characterized in that 'sweet osmanthus can collect tea, soak wine, salt, and make fragrance and rub and polish'. There are also researches reporting that one of the four traditional flowers in China is osmanthus fragrans, which is widely used as a spice and food [1] Has effects of dispersing stagnated liver qi, eliminating phlegm, relieving cough, smoothing lung and stimulating appetite [2] 。
The content of flavonoids and polyphenols in the osmanthus fragrans is relatively high, and researches show that the content of flavonoids in the osmanthus fragrans is the most of 12 common plants [3] The osmanthus flower also contains amino acid, soluble protein, calcium, potassium and other nutrient components [4] Is a plant for both food and medicine. The study of the active ingredients by scholars at home and abroad is focused on flavonoids, polyphenols and the like. And comprehensive researches show that the osmanthus fragrans flowersHas effects of resisting aging, oxidizing, protecting liver, and inhibiting bacteria.
The osmanthus flowers are small, so that the osmanthus flowers are not easy to collect, and the osmanthus flowers contain substances such as tannins, so that the osmanthus flowers are easy to change color when being dried or baked, and the external quality of the osmanthus flowers is affected. In order to overcome the problem, sulfur fumigation is often adopted in production, but food is unsafe, which is prohibited by our country, and freeze vacuum drying is a method for obtaining a high-quality dried product.
The vacuum freeze-drying technology is a drying technology which freezes wet materials or solutions into solid state at a lower temperature, then sublimates moisture in the materials into gas state directly without liquid state under vacuum, and finally dehydrates the materials. The vacuum freeze-dried food has the advantages of keeping the color, the fragrance and the nutrition of fresh food, having good quick solubility and rehydration, being easy to transport and low in storage cost, and the like, and well accords with the three development trends of green food, instant food and health food, therefore, the freeze-dried food industry is actively developed, a wide market is provided for deep processing and finish processing of food, and good conditions are created for improving the benefit of food. A better preservation method is provided for the osmanthus fragrans by vacuum freeze drying, and a osmanthus fragrans health-care drink is developed by using the dried osmanthus fragrans, so that the economic effect of the osmanthus fragrans in food is enriched.
Most of the finished osmanthus products currently sold on the market are rough processed products such as osmanthus sugar, osmanthus nectar, dried osmanthus and the like, but the traditional osmanthus foods have a plurality of problems such as difficult preservation, low yield and the like. Part of finished products are fewer, and sweet osmanthus wine and the like are mainly used, but the study of sweet osmanthus drinks is not much. The flowers of the osmanthus fragrans are difficult to collect and store, so that the yield of related foods is low, and the value and characteristics of the osmanthus fragrans are difficult to develop.
Disclosure of Invention
The invention provides an osmanthus health-care beverage which takes osmanthus as a main raw material and has rich nutrition and good color and taste, and a preparation method thereof.
The technical scheme of the invention is as follows:
the preparation method of the osmanthus health-care beverage is characterized in that the osmanthus health-care beverage consists of osmanthus flower water, osmanthus extracting solution, purified water, sucrose, citric acid and beta-cyclodextrin;
the preparation method comprises the following steps:
1) Preparing an osmanthus fragrans extracting solution;
2) Preparing flower water of the osmanthus fragrans by vacuum freeze drying;
3) Mixing the components;
4) Sterilizing the homogenized and degassed osmanthus fragrans health-care beverage in an autoclave 121kpa at 121 ℃ for 15-20 min to obtain a beverage finished product.
Further, the osmanthus fragrans extracting solution is prepared from the following steps: taking out the osmanthus fragrans in the ultralow temperature refrigerator, soaking the osmanthus fragrans in deionized water for one minute, removing impurities, and filtering the osmanthus fragrans, wherein the osmanthus fragrans is prepared by the following steps of: ultrapure water=1:9, and after ultrasonic water bath heating extraction for 30min, filtering, centrifuging and cooling to room temperature to obtain osmanthus fragrans flower extract.
Further, the flower water of the osmanthus fragrans subjected to vacuum freeze drying is prepared as follows: the method comprises the following steps:
s1: drawing materials: picking flos Osmanthi Fragrantis flowers in early morning in full bloom stage, and keeping fresh flowers overnight;
s2: removing impurities: removing impurities such as leaves, stems and the like, and filtering incomplete flowers by using a sieve;
s3: pre-freezing; pre-freezing the fresh flowers on the day of picking, wherein the thickness of the fresh flowers is 1-2 cm, pre-freezing the fresh flowers for 2-3 hours at-25 to-30 ℃, and preserving the pre-frozen sweet osmanthus flowers below-20 ℃;
s4: sublimation drying: drying the pre-frozen osmanthus fragrans in a vacuum freeze dryer, wherein the vacuum degree is about 30Pa, and the cold trap temperature is-80 ℃; the temperature-raising program is set as follows: 1h, -10 ℃;1h,5 ℃;1h,20 ℃;4-12h,35 ℃; and taking out the detected material when the temperature of the detected material reaches 35 ℃ and basically keeps unchanged, so as to obtain the flower water.
Further, the sweet osmanthus flower water/sweet osmanthus flower extract prepared by vacuum freeze drying of the sweet osmanthus flower health drink has a volume ratio of 1:1:8, other components of sucrose added in an amount of 10%, citric acid added in an amount of 0.02% and beta-cyclodextrin added in an amount of 0.2%.
The osmanthus health-care drink is characterized by comprising osmanthus flower water, osmanthus flower extracting solution, purified water, sucrose, citric acid and beta-cyclodextrin.
Further, the sweet osmanthus flower water/sweet osmanthus flower extract prepared by vacuum freeze drying of the sweet osmanthus flower health drink has a volume ratio of 1:1:8, other components of sucrose added in an amount of 10%, citric acid added in an amount of 0.02% and beta-cyclodextrin added in an amount of 0.2%.
Further, the osmanthus fragrans extracting solution is prepared from the following steps: taking out the osmanthus fragrans in the ultralow temperature refrigerator, soaking the osmanthus fragrans in deionized water for one minute, removing impurities, and filtering the osmanthus fragrans, wherein the osmanthus fragrans is prepared by the following steps of: ultrapure water=1:9, and after ultrasonic water bath heating extraction for 30min, filtering, centrifuging and cooling to room temperature to obtain osmanthus fragrans flower extract.
Further, the flower water of the vacuum freeze-dried osmanthus fragrans is prepared by the following steps: the method comprises the following steps:
s1: drawing materials: picking flos Osmanthi Fragrantis flowers in early morning in full bloom stage, and keeping fresh flowers overnight;
s2: removing impurities: removing impurities such as leaves, stems and the like, and filtering incomplete flowers by using a sieve;
s3: pre-freezing; pre-freezing the fresh flowers on the day of picking, wherein the thickness of the fresh flowers is 1-2 cm, pre-freezing the fresh flowers for 2-3 hours at-25 to-30 ℃, and preserving the pre-frozen sweet osmanthus flowers below-20 ℃;
s4: sublimation drying: drying the pre-frozen osmanthus fragrans in a vacuum freeze dryer, wherein the vacuum degree is about 30Pa, and the cold trap temperature is-80 ℃; the temperature-raising program is set as follows: 1h, -10 ℃;1h,5 ℃;1h,20 ℃;4-12h,35 ℃; and taking out the detected material when the temperature of the detected material reaches 35 ℃ and basically keeps unchanged, so as to obtain the flower water.
Compared with the prior art, the invention has the following beneficial effects:
the osmanthus health drink contains 38.4mg/L of flavonoid substances, 69mg/L of polyphenol substances, 104.27g/L of soluble sugar substances and 6mg/L of free amino acid substances.
Detailed Description
The invention is further described below:
1.2 Experimental methods
1.2.1 Process flow
1.2.2 operating points
5) Preparing an osmanthus fragrans extracting solution:
taking out the osmanthus fragrans in the ultralow temperature refrigerator, soaking the osmanthus fragrans in deionized water for one minute, removing impurities, and filtering the osmanthus fragrans, wherein the osmanthus fragrans is prepared by the following steps of: ultrapure water=1: 9, heating and extracting for 30min in an ultrasonic water bath, filtering, centrifuging and cooling to room temperature to obtain the osmanthus fragrans flower extract.
6) Preparing flower water of the osmanthus fragrans by vacuum freeze drying:
measurement of vacuum frozen data example 1
Experimental procedure
Inputting the data in the first table into a vacuum freeze dryer, firstly opening the vacuum freeze dryer for precooling, accurately and rapidly weighing 0.2kg, 0.4kg, 0.6kg and 0.8kg of fresh osmanthus fragrans in an ultralow temperature refrigerator with the temperature of-80 ℃ after the isothermal temperature reaches-25 ℃ into four groups, and repeating each group twice. And taking out the dried osmanthus fragrans after the program is finished, weighing the dried osmanthus fragrans, calculating the water content of the dried osmanthus fragrans, collecting osmanthus fragrans flower water, bagging the dried osmanthus fragrans after the program is finished, storing the dried osmanthus fragrans flower water at a drying place, and storing the osmanthus fragrans flower water in an ultralow temperature refrigerator at-80 ℃ to prepare the osmanthus fragrans drink.
TABLE 1 vacuum freeze drying procedure
Fig.1Processing of vacuum freeze drying
Experimental results
Measurement of vacuum frozen data example 2
Experimental procedure
As in example 1, the analytical drying was prolonged by one hour at 35℃as reported in the experiment.
Experimental results
Measurement of vacuum frozen data example 3
Experimental procedure
As in example 2, the analytical drying was increased by one hour at 35 ℃ on the basis of experiment two.
Experimental results
Measurement of vacuum frozen data example 4
Experimental procedure
The analytical drying was changed to 25℃on the basis of experiment one as in example 1.
Measurement of vacuum frozen data example 5
Experimental procedure
The analytical drying temperature was adjusted to 25℃on the basis of experiment two as in example 2.
Experimental results
Measurement of vacuum frozen data example 6
Experimental procedure
The same as in example 3 was followed by an analysis at 25℃on the basis of experiment three.
Experimental results
Experimental results and analysis
And (3) integrating the previous six experimental data results, and carrying out summary analysis on the experimental results, wherein the analysis results are as follows:
in the analysis of the vacuum freeze drying results of 0.2kg, 0.4kg, 0.6kg and 0.8kg, the lowest water content of the osmanthus fragrans is 12.5%, 14.4%, 27% and 37.1%, 1 group and 2 groups of drying effects are optimal after the osmanthus fragrans is weighed and dried after 0.2kg of osmanthus fragrans is weighed, the water content of the dried osmanthus fragrans is only 12.5%, the osmanthus fragrans flower water yield is highest, and under the consideration of energy conservation and the preservation condition of the dried osmanthus fragrans, the first method is preferentially adopted to prepare the vacuum freeze-dried osmanthus fragrans flower water and the dried osmanthus fragrans.
The osmanthus flower water is a product collected after sublimated ice crystals are melted after vacuum freeze drying is finished, and the weight of the osmanthus flower water obtained through vacuum freeze drying accounts for 87.5 percent of the weight of fresh osmanthus flowers before treatment.
7) Mixing and blending:
in order to determine the optimal proportion of the osmanthus health-care beverage, all the stabilizer, the anhydrous citric acid and the sucrose are crushed and are screened by a 100-mesh sieve for standby, and the crushed materials are mixed and blended with the osmanthus extracting solution, the flower water of the vacuum freeze-dried osmanthus and the purified water according to the proportion.
1.2.3 optimization of Osmanthus fragrans health-care beverage formula
The flavonoids and polyphenols contained in the osmanthus fragrans extracting solution are main active ingredients of the osmanthus fragrans health-care beverage, and the optimal optimization scheme is obtained by testing the optimization scheme after single-factor tests and sensory evaluation in order to examine the influence of the osmanthus fragrans extracting solution, the regulator and the stabilizer on the overall quality.
1.2.4 selection of stabilizers
Sodium alginate, food-grade gelatin, xanthan gum and beta-cyclodextrin are selected as stabilizers, the stabilizers are used for stabilizing and homogenizing, generating no sediment and covering bitter taste, stability tests are carried out on the osmanthus fragrans hydrolat after preliminary processing, the most suitable stabilizers are screened out, and experiments are carried out to determine the optimal additive amount.
1.2.5 determination of soluble sugar content
And (3) measuring by adopting an anthrone method, and drawing a standard curve by taking glucose as a standard sample.
1.2.6 determination of total flavone content
The measurement is carried out by adopting an Al (NO 3) 3-NaNO3 spectrophotometry method.
1.2.7 determination of total phenol content
The color measurement is carried out by adopting a Fu Lin Fen colorimetric method.
Determination of 1.2.8 free amino acid content
The determination is carried out by using ninhydrin colorimetric method.
1.2.9 sterilizing Osmanthus fragrans health beverage
And sterilizing the homogenized and degassed osmanthus fragrans health-care beverage in an autoclave 121kpa at 121 ℃ for 15-20 min to obtain a beverage finished product.
1.3 sensory evaluation methods
In order to research the optimal formula of the osmanthus health drink, sucrose is selected as an acid sweetness regulator, anhydrous citric acid is selected as an acidity regulator and a color fixative in the experiment, and a part of stabilizers are used for testing, so that the product quality is improved. Firstly, evaluating the color, clarity, fragrance and taste of the osmanthus fragrans health-care beverage by test design, wherein the test sensory evaluation standard is shown in Table 2
Table 2 organoleptic criteria for osmanthus health drink
Table.2Sensory rating criteria for Osmanthus healthy drink
2 results and analysis
2.1 beverage formulation optimization
2.1.1 influence of Osmanthus fragrans extract on beverage
The content of the nutrient components in the osmanthus fragrans flower extract directly influences the quality and the efficacy of the osmanthus fragrans flower health-care beverage and also influences the mouthfeel of the beverage. Firstly, under the condition of 100ml of purified water, respectively adding osmanthus fragrans extracting solutions with different proportions, and then determining the optimal adding amount of the osmanthus fragrans extracting solutions by a sensory evaluation method. As can be seen from the evaluation results in Table 3, when the addition amount of the osmanthus fragrans extract is 5%, the beverage is lighter in color and light yellow, and when the addition amount of the osmanthus fragrans extract is 10%, the sensory evaluation of the beverage is moderate, and on the basis, the osmanthus fragrans health-care beverage has moderate taste and contains the nutritional ingredients of the osmanthus fragrans part. When the addition amount is 15% and 20%, the beverage is darker in color and the bitter taste is aggravated. Because for the low addition amount of 5%, the content of the osmanthus fragrans extracting solution is low, the difference between the mouthfeel and purified water is not obvious due to the over-light taste, and the visual sense and sense are not obvious due to the over-light dilution of the pigment of the osmanthus fragrans. For the addition amount of 15% -20%, the beverage contains bitter and astringent taste because the osmanthus fragrans contains a large amount of tannin substances, and when the content of the extracting solution is gradually increased, the color of the beverage is gradually deepened, and the yellowish green of the beverage is lost. Therefore, the optimal addition amount of the osmanthus fragrans extracting solution is 10%.
TABLE 3 sensory evaluation of Osmanthus fragrans extracts with different contents on beverages
Table.3Sensory evaluation of drink with different contents of liquid of extracted osmanthus
2.1.2 influence of the amount of Water added to Osmanthus fragrans flower dried by vacuum freeze drying on the beverage
The content of the vacuum freeze-dried osmanthus flower water directly influences whether the smell of the osmanthus health-care beverage is close to the smell of osmanthus, firstly, under the condition that 100ml of purified water and 10% of osmanthus extract are added, the vacuum freeze-dried osmanthus flower water with different proportions is respectively added, and then, the optimal content of the optimal vacuum freeze-dried osmanthus flower water is determined through sensory evaluation. As can be seen from the evaluation results of Table 4, when the addition amount of the osmanthus flower water is 10%, the sensory evaluation of the beverage is moderate, and on the basis, the flavor of the osmanthus health-care beverage is moderate and is the closest to the flavor of normal osmanthus. Because the osmanthus flower water is diluted too much when the addition amount is 5%, the fragrance is not obvious. After the addition amount is gradually increased by 15-20%, the fragrance is gradually thickened due to the gradual increase of the aromatic substances contained in the additive, so that the fragrance deviates from the original taste, and the characteristics of the additive cannot be reflected. Therefore, the optimal addition amount of the vacuum freeze-dried osmanthus flower water is 10 percent.
Table 4 organoleptic evaluation of vacuum freeze-dried osmanthus flower Water at different levels on beverages
Table.4Sensory evaluation of drink with different contents in water by vacuum freeze-drying
2.1.3 influence of sucrose addition on beverage
The sucrose is taken as a sour and sweet regulator, the content of the sucrose directly influences the taste of the osmanthus health-care product, and the optimal content of the sucrose is determined through sensory evaluation under the conditions that 100ml of purified water, 10% of osmanthus extracting solution and 10% of vacuum freeze-dried osmanthus flower water are added. As can be seen from the evaluation results of Table 5, when the addition amount is 8%, the sensory evaluation of the beverage is moderate, and the sweet taste of the osmanthus health-care beverage is moderate on the basis of the sensory evaluation. For different people, the evaluation of the added amount of the sucrose depends on the favor of different people on sweetness, and when the added amount of the sucrose is 4% and 6%, the sweet taste is not obvious because the whole sugar content is low and the sweet osmanthus flower extract has bitter taste. In the process of increasing the adding amount of the sucrose from 8% to 10%, the sweet taste is gradually increased, and the overall taste is reduced due to the bitter taste of the osmanthus fragrans extracting solution. Therefore, the optimum amount of sucrose to be added is 8%.
Table 5 organoleptic evaluation of beverages with varying amounts of sucrose addition table.5sensor evaluation of drink with different contents of sucrose
2.1.4 influence of the amount of added Anhydrous citric acid on the beverage
The content of the anhydrous citric acid serving as an acidity regulator and a color fixative directly influences the taste of the osmanthus fragrans health-care beverage, and the optimal content of the anhydrous citric acid is determined through sensory evaluation under the conditions that 100ml of purified water, 10% of osmanthus fragrans extracting solution, 10% of vacuum freeze-dried osmanthus fragrans flower water and 8% of sucrose are added. As can be seen from the evaluation results of Table 6, when the addition amount of the anhydrous citric acid is 0.06%, the sensory evaluation of the beverage is moderate, and on the basis, the sweet-sour taste of the osmanthus health-care beverage is moderate, and the color of the beverage is clear and yellow-green. The sweet and sour flavor is more similar to natural fruits, so that the sweet and sour flavor can be accepted by more people, and when the addition amount of the anhydrous citric acid is less than 0.06%, the whole sweet and sour degree of the beverage is not obvious, and when the addition amount of the anhydrous citric acid is more than 0.06%, the beverage is too sour, and the taste is poor. The optimal addition amount of anhydrous citric acid is 0.06%.
Table 6 sensory evaluation of different levels of citric acid anhydrous addition on beverages
Table.6Sensory evaluation of drink with different contents of anhydrous citric acid
2.1.5 Effect of stabilizer addition on beverage
The stabilizer is used as stabilizing and homogenizing agent, the addition amount of the stabilizer affects the fluidity and bitter taste covering agent of the osmanthus health-care beverage and prevents precipitation, firstly, under the conditions of 100ml of purified water, 10% of osmanthus extracting solution, 10% of vacuum freeze-dried osmanthus flower water, 8% of sucrose and 0.06% of anhydrous citric acid, the stabilizer is selected for the primary finished product of the osmanthus health-care beverage, and the optimum stabilizer is selected through sensory evaluation to stabilize physiological indexes such as taste, color and the like. According to the evaluation results of Table 7, when the beta-cyclodextrin was used as a stabilizer and the addition amount was 0.2%, the flow was good, the sense of viscosity was not observed, and the taste was good and there was no precipitate, so that the beta-cyclodextrin was selected as a stabilizer for the next evaluation. When the stabilizer is edible gelatin, the whole flow sense of the beverage is gradually reduced, the sticky sense is gradually increased, and the sediment is gradually generated in the process that the adding amount is gradually increased from 0.02% to 0.08%. When sodium alginate is selected as the stabilizer, the whole flow feeling of the beverage starts to decrease and the sticky feeling gradually increases and the sour taste is also gradually highlighted and precipitation is generated in the process of gradually increasing the adding amount from 0.1% to 0.4%. When xanthan gum is used as a stabilizer, the flowing feeling is poor in the process of gradually increasing the adding amount from 0.1% to 0.4%, and the mouthfeel becomes acid gradually to generate sediment. When the beta-cyclodextrin is selected as the stabilizer, in the process of increasing the addition amount from 0.1% to 0.4%, the overall sensory evaluation shows a parabola, the overall flow is good, the sense of viscosity is not generated, the mouthfeel is from astringent to fresh to astringent, and the precipitation is generated to no precipitation. The beta-cyclodextrin added amount is 0.2%, so that the flow effect is good, the viscosity is not generated, the taste is fresh and cool, and the sediment is not generated, and the reason is related to the molecular structure.
TABLE 7 sensory evaluation of the amount of stabilizer added to beverages at different levels
Table.7Sensory evaluation of drink with different contents of stabilizer
2.2 analysis of results
The added amount of the osmanthus fragrans extract, the added amount of the vacuum frozen osmanthus fragrans flower water, the added amount of sucrose, the added amount of anhydrous citric acid and the added amount of beta-cyclodextrin are taken as sensory evaluation factors affecting the osmanthus fragrans health-care beverage (table 8). The optimal process combination is determined by adopting an L16 (45) test design. The influence sequence of each factor on the sensory evaluation of the osmanthus health-care beverage is E > D > A > B > C. Therefore, the optimal processing technology of the osmanthus health drink is as follows: sweet osmanthus extracting solution: the adding volume ratio of the osmanthus flower water to the purified water is 1:1: 8. 10% of sucrose, 0.02% of anhydrous citric acid and 0.2% of beta-cyclodextrin.
Table 8L16 (45) test factor level table
Table.8L16(45)orthogonal factor level table
2.3 detection of finished product Components
After preliminary blending and further optimization of the osmanthus health-care drink, corresponding component detection is carried out on the drink under the optimal process, the detected components are flavonoids, polyphenols and soluble sugar and free amino acids contained in the osmanthus, the content of the flavonoids in the osmanthus health-care drink is 38.4mg/L, the content of the polyphenols is 69mg/L, the content of the soluble sugar is 104.27g/L, and the content of the free amino acids is 6mg/L according to the detection shown in Table 9.
Table 9 component detection of beverage
Table.9Determination of the ingredients of drink
As one of the four traditional flowers in China, the osmanthus fragrans has extremely high ornamental value and extremely high edible and economic values, and the flowering period of the osmanthus fragrans is very short, generally about one month in national celebration, and the flowers are relatively small and difficult to collect, so that the osmanthus fragrans flower is very necessary for comprehensive utilization exploration of the osmanthus fragrans. If the aim is to be achieved, not only the component analysis of the osmanthus fragrans is needed, but also the processing technology of the osmanthus fragrans product is discussed, and meanwhile, the efficacy is discussed, so that the self value of the osmanthus fragrans is achieved. On the basis, a modern biotechnology is introduced, so that the extraction of the effective components of the osmanthus fragrans is improved, and the further analysis of the components, the processing method and the product efficacy of the osmanthus fragrans is realized, so that the application value of the osmanthus fragrans in the fields of food and the like is realized.
From the above researches, it is determined that the optimal proportion of the osmanthus fragrans health-care beverage is osmanthus fragrans flower water prepared by vacuum freeze drying: sweet osmanthus extracting solution: the adding volume ratio of the purified water is 1:1: 8. 10% of sucrose, 0.02% of citric acid and 0.2% of beta-cyclodextrin. The osmanthus health-care beverage prepared by the formula is fresh and cool in taste, moderate in sweetness and sourness and rich in fragrance, and the experiment provides a novel method for processing osmanthus products and provides partial reference for the development of the osmanthus products.
The beverage contains flavonoid, polyphenol, osmanthus polysaccharide and other substances, can effectively remove hydroxyl free radicals and superoxide anion free radicals, plays a role in delaying oxidation, has a certain antioxidation effect on the body and a certain bacteriostasis effect, and can strengthen the immune system, wherein the substances mainly depend on flavonoid and phenol substances. In recent years, along with the increase of income of people in China, the knowledge level is gradually increased, the information transmission is faster and faster, people are changed from pursuing temperature saturation to pursuing healthy and reasonable diet, attention is paid to health preservation and health care, and medical and consumption concepts are gradually changed from treatment to prevention and health care. The medicinal plants of medicine and food dual-purpose and health food are used for developing health food, the health beverage is an important component of the health food, the development and development of the health food are greatly promoted, the development of the health beverage of the osmanthus fragrans is in line with the health concept of the current generation, and the health beverage of the osmanthus fragrans provides data reference for the processing of the osmanthus fragrans product and has a certain popularization prospect. The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solution of the present invention within the scope of the technical concept of the present invention, and all the simple modifications belong to the protection scope of the present invention. In addition, the specific features described in the above embodiments may be combined in any suitable manner without contradiction. The various possible combinations of the invention are not described in detail in order to avoid unnecessary repetition.
Moreover, any combination of the various embodiments of the invention can be made without departing from the spirit of the invention, which should also be considered as disclosed herein.
Claims (2)
1. The preparation method of the osmanthus health-care beverage is characterized in that the osmanthus health-care beverage consists of osmanthus flower water, osmanthus extracting solution, purified water, sucrose, citric acid and beta-cyclodextrin;
the preparation method comprises the following steps:
1) Preparing an osmanthus fragrans extracting solution;
2) Preparing flower water of the osmanthus fragrans by vacuum freeze drying;
3) Mixing the components;
4) Sterilizing the homogenized and degassed osmanthus fragrans health-care beverage in an autoclave 121kpa at 121 ℃ for 15-20 min to obtain a beverage finished product;
the osmanthus fragrans extracting solution is prepared from the following steps: taking out the osmanthus fragrans in the ultralow temperature refrigerator, soaking the osmanthus fragrans in deionized water for one minute, removing impurities, and filtering the osmanthus fragrans, wherein the osmanthus fragrans is prepared by the following steps of: ultrapure water=1:9, heating and extracting in ultrasonic water bath for 30min, filtering, centrifuging, and cooling to room temperature to obtain flos Osmanthi Fragrantis extractive solution;
the osmanthus flower health drink is prepared by vacuum freeze drying of osmanthus flower water, osmanthus flower extract and purified water, wherein the volume ratio of the osmanthus flower water to the purified water is 1:1:8, the adding amount of other components of sucrose is 10%, the adding amount of citric acid is 0.02%, and the adding amount of beta-cyclodextrin is 0.2%;
the preparation method of the flower water of the vacuum freeze-dried osmanthus fragrans comprises the following steps: the method comprises the following steps:
s1: drawing materials: picking flos Osmanthi Fragrantis flowers in early morning in full bloom stage, and keeping fresh flowers overnight;
s2: removing impurities: removing impurities such as leaves, stems and the like, and filtering incomplete flowers by using a sieve;
s3: pre-freezing; pre-freezing the fresh flowers on the day of picking, wherein the thickness of the fresh flowers is 1-2 cm, pre-freezing the fresh flowers for 2-3 hours at-25 to-30 ℃, and preserving the pre-frozen sweet osmanthus flowers below-20 ℃;
s4: sublimation drying: drying the pre-frozen osmanthus fragrans in a vacuum freeze dryer, wherein the vacuum degree is about 30Pa, and the cold trap temperature is-80 ℃; the temperature-raising program is set as follows: 1h, -10 ℃;1h,5 ℃;1h,20 ℃;4-12h,35 ℃; and taking out the detected material when the temperature of the detected material reaches 35 ℃ and basically keeps unchanged, so as to obtain the flower water.
2. The osmanthus fragrans health-care drink is characterized by comprising osmanthus fragrans flower water, osmanthus fragrans extracting solution, purified water, sucrose, citric acid and beta-cyclodextrin;
the osmanthus flower health drink is prepared by vacuum freeze drying of osmanthus flower water, osmanthus flower extract and purified water, wherein the volume ratio of the osmanthus flower water to the purified water is 1:1:8, the adding amount of other components of sucrose is 10%, the adding amount of citric acid is 0.02%, and the adding amount of beta-cyclodextrin is 0.2%;
the osmanthus fragrans extracting solution is prepared from the following steps: taking out the osmanthus fragrans in the ultralow temperature refrigerator, soaking the osmanthus fragrans in deionized water for one minute, removing impurities, and filtering the osmanthus fragrans, wherein the osmanthus fragrans is prepared by the following steps of: ultrapure water=1:9, heating and extracting in ultrasonic water bath for 30min, filtering, centrifuging, and cooling to room temperature to obtain flos Osmanthi Fragrantis extractive solution;
the preparation method of the flower water of the vacuum freeze-dried osmanthus fragrans comprises the following steps: the method comprises the following steps:
s1: drawing materials: picking flos Osmanthi Fragrantis flowers in early morning in full bloom stage, and keeping fresh flowers overnight; s2: removing impurities: removing impurities such as leaves, stems and the like, and filtering incomplete flowers by using a sieve; s3: pre-freezing; pre-freezing the fresh flowers on the day of picking, wherein the thickness of the fresh flowers is 1-2 cm, pre-freezing the fresh flowers for 2-3 hours at-25 to-30 ℃, and preserving the pre-frozen sweet osmanthus flowers below-20 ℃;
s4: sublimation drying: drying the pre-frozen osmanthus fragrans in a vacuum freeze dryer, wherein the vacuum degree is about 30Pa, and the cold trap temperature is-80 ℃; the temperature-raising program is set as follows: 1h, -10 ℃;1h,5 ℃;1h,20 ℃;4-12h,35 ℃; and taking out the detected material when the temperature of the detected material reaches 35 ℃ and basically keeps unchanged, so as to obtain the flower water.
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