CN113519729A - Hawthorn beverage and preparation method thereof - Google Patents
Hawthorn beverage and preparation method thereof Download PDFInfo
- Publication number
- CN113519729A CN113519729A CN202011629100.2A CN202011629100A CN113519729A CN 113519729 A CN113519729 A CN 113519729A CN 202011629100 A CN202011629100 A CN 202011629100A CN 113519729 A CN113519729 A CN 113519729A
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- CN
- China
- Prior art keywords
- turmeric
- parts
- hawthorn
- weight
- purified water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
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Abstract
The invention belongs to the field of food, and relates to a functional hawthorn beverage and a preparation method thereof. The hawthorn beverage disclosed by the invention is sour and sweet in taste and good in color, has a good prebiotics effect, and is beneficial to improving the intestinal health. The functional hawthorn beverage disclosed by the invention is composed of hawthorn pulp, turmeric black tea fungus fermentation liquor, monascus red, prebiotics and a sweetening agent, and is good in taste and color, good in product efficacy and capable of regulating intestinal microecological balance.
Description
Technical Field
The invention relates to the field of food, in particular to a hawthorn beverage and a preparation method thereof.
Background
The hawthorn is a plant of hawthorn of Rosaceae, also called as fructus crataegi, has sour and sweet taste and mild nature, contains various nutrient substances including more than 30 flavone components, has specific chemical components of triterpenes and flavone, and has the functions of removing free radicals, resisting oxidation, resisting cancer and preventing cancer. The hawthorn fruit also contains 17 kinds of amino acids, is rich in various vitamins and trace elements, and contains essential unsaturated acids such as linoleic acid, linolenic acid and the like. In recent years, the deep processing of hawthorn is also more and more intensive, and besides hawthorn slices and hawthorn cakes, hawthorn fruit juice drinks are also available.
Chinese patent CN104432319A discloses a hawthorn beverage with the efficacy of reducing blood fat and a preparation method thereof, and the hawthorn beverage is mainly prepared from the following raw materials in parts by weight: 80-100 parts of hawthorn, 5-20 parts of carrot, 5-20 parts of tomato, 1-5 parts of konjaku flour, 1-5 parts of mulberry, 1-5 parts of sea buckthorn, 1-5 parts of mulberry leaf, 1-5 parts of dried orange peel, 1-5 parts of lotus leaf, 1-5 parts of aloe, 1-5 parts of cassia seed and 10-80 parts of rock candy. The hawthorn beverage disclosed in this patent has a complex formulation.
Chinese patent CN102273690A discloses a hawthorn pulp juice beverage and a preparation method thereof, which comprises the step of mixing a raw material liquid I with drinking water, wherein the raw material liquid I comprises the following components in percentage by mass: 45-85% of hawthorn fruit pulp, 0.3-1.5% of sour agent, 10-50% of sweetening agent, 0.005-0.55% of flavoring agent and 0.1-5% of stabilizing agent. The hawthorn beverage has high pulp content, children and old people need to pay attention to the fact that pulp in the beverage is blocked in throat when drinking, the hawthorn beverage is acidic, gastric acid can be caused when drinking too much, and the hawthorn beverage has bitter taste and bad taste due to the fact that tannin is contained.
The problem to be solved is to prepare the functional hawthorn beverage which is wide in applicable population and good in taste.
Disclosure of Invention
The invention provides a functional hawthorn beverage and a preparation method thereof. The hawthorn beverage disclosed by the invention is sour and sweet in taste and good in color, has a good prebiotics effect, and is beneficial to improving the intestinal health. The functional hawthorn beverage disclosed by the invention is composed of hawthorn pulp, turmeric fermentation liquor, monascus red, prebiotics and a sweetening agent, and is good in taste and color, good in intestinal microecological balance adjustment and good in product effect.
The technical scheme of the hawthorn beverage is as follows:
a functional hawthorn beverage comprises the following raw materials in parts by weight: 20-60 parts of hawthorn pulp, 5-60 parts of turmeric black tea fungus fermentation liquor, 1-10 parts of monascus color, 1-30 parts of prebiotics and 0.05-20 parts of sweetening agent.
Preferably, the fermentation bacteria used by the turmeric fermentation broth are selected from one or more of lactobacillus plantarum, lactobacillus rhamnosus, streptococcus thermophilus, bifidobacterium bifidum and black tea fungus.
Preferably, the turmeric fermentation broth is a turmeric lactobacillus rhamnosus fermentation broth, a turmeric lactobacillus plantarum bifidobacterium bifidum fermentation broth or a turmeric black tea fungus fermentation broth.
Preferably, the prebiotics are selected from one or more of inulin, soybean oligosaccharide, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide and isomalto-oligosaccharide.
Preferably, the inulin is Jerusalem artichoke inulin or chicory inulin.
Preferably, the sweetener is one or more selected from sucrose, xylitol, erythritol, isomalt or sucralose.
Preferably, the sweetener is selected from one of sucrose, xylitol, erythritol or isomalt, and the addition amount is 2-20 parts.
Preferably, the sweetening agent is sucralose, and the adding amount of the sweetening agent is 0.05-0.35 part.
The invention also provides a preparation method of the functional hawthorn beverage, which comprises the following steps:
(1) preparing hawthorn pulp: cleaning fresh fructus crataegi, adding into purified water, boiling, decocting, crushing, and filtering to obtain fructus crataegi slurry;
(2) preparing turmeric fermentation liquor:
A. preparation of a fermentation broth
Adding sucrose into purified water, boiling, decocting, cooling, filtering to obtain filtrate, adding mother liquor or strain, standing for culture, and fermenting at room temperature to obtain zymocyte liquid;
B. curcuma longa fermentation liquor
Adding turmeric powder and sucrose into purified water, boiling, decocting, cooling, filtering, adding the zymocyte liquid obtained in the step A, standing for culture, and fermenting to obtain turmeric fermentation liquid;
(3) blending: adding purified water into a constant volume tank, adding the hawthorn pulp obtained in the step (1) into the constant volume tank, stirring until the hawthorn pulp is dissolved, adding the turmeric fermentation liquor obtained in the step (2), monascus red, prebiotics and a sweetening agent, and mixing and stirring to obtain a mixed liquor;
(4) Filling and sterilizing:
and (4) canning the mixed liquid obtained in the step (3), and sterilizing to obtain the hawthorn beverage.
Preferably, the weight volume ratio of the hawthorn to the purified water in the step (1) is 1: 2-10; decocting for 0.5-1.5 h; filtering until the weight volume ratio of the hawthorn to the filtrate is 1: 1 to 9.
Preferably, the turmeric fermentation broth in step (2) is a turmeric black tea fungus fermentation broth; and step (2) A, adding black tea and cane sugar into purified water, boiling, decocting, cooling, filtering to obtain filtrate, adding mother liquor, standing for culture, and fermenting at room temperature to obtain zymogen liquid.
Further, preferably, in the step (2) A, 1-3 parts by weight of black tea, 5-20 parts by weight of cane sugar and 50-100 parts by weight of purified water are added; decocting for 10-20 min, cooling to below 35 ℃, fermenting for 5-16 d, wherein the volume ratio of the filtrate to the mother liquor is 1-10: 1; in the step (2) B, 1-3 parts by weight of turmeric powder, 1-3 parts by weight of black tea, 5-20 parts by weight of cane sugar and 50-100 parts by weight of purified water are decocted for 10-20 min and cooled to below 35 ℃; the volume ratio of the turmeric decoction to the zymocyte liquid is 0.5-10: 1, fermenting for 5-16 days.
Preferably, the turmeric fermentation broth in step (2) is a turmeric lactobacillus plantarum fermentation broth, a turmeric lactobacillus rhamnosus fermentation broth, a turmeric streptococcus thermophilus fermentation broth, a turmeric bifidobacterium bifidum fermentation broth, a turmeric lactobacillus rhamnosus fermentation broth, a turmeric lactobacillus bifidum fermentation broth or a turmeric black tea fungus fermentation broth; and step (2) A, adding sucrose into purified water, boiling, decocting, cooling, filtering to obtain filtrate, adding a strain, standing for culture, and fermenting at room temperature to obtain a zymocyte liquid.
Further, preferably, in the step (2) A, 5-20 parts by weight of sucrose and 50-100 parts by weight of purified water are added; the decocting time is 10-20 min, the mixture is cooled to below 35 ℃, the volume ratio of the filtrate to the strains is 1-10: 1, the strains are selected from one or more of lactobacillus plantarum, lactobacillus rhamnosus, streptococcus thermophilus and bifidobacterium bifidum, and the number of fermentation bacteria in each g of the materials is more than or equal to 1 multiplied by 10 in parts by weight6CFU/g, fermenting for 5-16 d; in the step (2) B, 1-3 parts of turmeric powder, 5-20 parts of cane sugar and 50-100 parts of purified water are decocted for 10-20 min by weight, and the mixture is cooled to below 35 ℃; the volume ratio of the turmeric decoction to the zymocyte liquid is 0.5-10: 1, fermenting for 5-16 days.
Preferably, the sterilization method in the step (4) is steam sterilization, and the time is 20-50 min.
The medicinal properties of the raw materials adopted by the invention are as follows:
hawthorn fruit: has the functions of reducing blood fat and blood pressure, strengthening heart, resisting arrhythmia, strengthening spleen, stimulating appetite, promoting digestion, removing food stagnation, promoting blood circulation, eliminating phlegm, etc. and has excellent curative effect on chest, diaphragm, spleen fullness, hernia, blood stasis, amenorrhea, etc.
Turmeric fermentation broth: the components of the turmeric are improved, so that the turmeric becomes high-function turmeric with high added value. The turmeric has special bitter taste and fragrance, the flavor of the turmeric can be milder after fermentation, and the greatest benefit of the fermentation of the turmeric is that the mouthfeel of the turmeric is improved. In addition, the contents of calcium, zinc and the like are obviously improved after fermentation. It has been found through studies to date that ingestion of fermented turmeric can improve the alcohol metabolism, lipid metabolism and antioxidant activity of the liver, and in particular, the results of lipid metabolism improvement and antioxidant activity, the fermented turmeric has a better effect than that of unfermented turmeric. In addition, the fermented turmeric also has multiple effects of relieving alcoholism, protecting liver, nourishing stomach, improving eyesight, benefiting gallbladder, resisting cancer and the like.
Red yeast rice: is prepared by inoculating rice to ferment to form hypha, and has warm nature and sweet taste, and belongs to liver channel, spleen channel and large intestine channel. The main functional components of red yeast rice include lovastatin, ergosterol, enzyme active substance and gamma-aminobutyric acid. Red rice has effects of promoting blood circulation, removing blood stasis, invigorating spleen, resolving food stagnation, reducing blood lipid, reducing total cholesterol, inhibiting HNG-coA reductase, and blocking cholesterol synthesis.
Inulin: the inulin is also called inulin, and is a linear straight-chain polysaccharide formed by connecting D-fructose through beta (1 → 2) bonds, the tail end of the linear straight-chain polysaccharide is provided with a glucose residue, the polymerization degree is 2-60, wherein inulin with the average polymerization degree of less than or equal to 10 is called short-chain inulin, inulin with the average polymerization degree of more than or equal to 23 is called long-chain inulin, and inulin extracted from natural plants (such as Jerusalem artichoke, chicory and the like) contains both short-chain inulin and long-chain inulin, and is called natural inulin.
Soybean oligosaccharide: the oligosaccharide is a low-degree polymeric sugar formed by combining and connecting 2-10 same or different monosaccharides by glycosidic bonds, and cannot become a human body nutrient source but has a special physiological function because no enzymes for hydrolyzing functional oligosaccharides exist in the gastrointestinal tract of an animal body. The presence of soy oligosaccharides, consisting of 3 sugars, raffinose, stachyose and sucrose, was found mainly from leguminous plants.
Fructo-oligosaccharide: has the advantages of definite health-care function and excellent food ingredients, and has excellent physiological functions of low calorific value, no decayed tooth, promotion of bifidobacterium proliferation, blood sugar reduction, improvement of serum lipid, promotion of trace element absorption and the like. In recent years, among a plurality of oligosaccharide foods, fructo-oligosaccharide is recognized as 'water-soluble dietary fiber with excellent indigestibility' by international nutriologists, can bidirectionally regulate the micro-ecological balance of human bodies, belongs to a typical super-strong bifidus factor, is favored by modern food manufacturers and consumers, and is widely applied to third-generation health-care foods.
And (3) xylo-oligosaccharide: xylo-oligosaccharide is difficult to be decomposed by human digestive enzyme. Digestion experiments with saliva, gastric juice, pancreatic juice and intestinal enzyme juice showed that: the xylo-oligosaccharide can not be decomposed by various digestive juices, the energy value of the xylo-oligosaccharide is almost zero, the xylo-oligosaccharide does not affect the blood sugar concentration, does not increase the insulin level in blood sugar, and does not form fat deposition, so the xylo-oligosaccharide can play a role in low-energy food, and the xylo-oligosaccharide can meet the requirements of people who like sweets and worry about diabetes and obesity to the maximum extent, so that the xylo-oligosaccharide can be eaten by diabetes patients, obesity patients and hypoglycemia patients at ease.
Galacto-oligosaccharide: can be used by 8 large beneficial bacteria in human intestine. The beneficial bacteria such as bifidobacterium, lactobacillus acidophilus and the like in the intestinal tract of the human body have excellent nutrient sources and effective proliferation factors, and can improve the digestion and absorption functions of the intestinal tract of the human body.
Isomaltooligosaccharide: can promote the proliferation of bifidobacteria in intestinal tract, inhibit the formation of harmful bacteria and putrefactive substances in intestinal tract, increase the content of vitamins, and improve the immunity of organism. The isomaltooligosaccharide can not be absorbed by stomach and small intestine, but directly enters large intestine, is preferentially utilized by bifidobacterium to help the bifidobacterium to propagate in large quantity, and is a bifidobacterium propagation factor; other harmful bacteria in the intestines cannot be utilized, so that the growth of the harmful bacteria can be inhibited, and the microecology in the intestines can be adjusted to a benign cycle. Isomaltose hypgather can effectively promote the growth and reproduction of beneficial bacteria-bifidobacterium in human body, so the isomaltose hypgather is also called as a bifidobacterium growth promoting factor.
Sucrose: is the main component of sugar, one of the disaccharides, is formed by condensing and dehydrating a hemiacetal hydroxyl group of a molecule of glucose and a hemiacetal hydroxyl group of a molecule of fructose. Sucrose is sweet, odorless, readily soluble in water and glycerol, and slightly soluble in alcohol.
Xylitol: is a natural sweetener. Xylitol has a sweetness comparable to that of sucrose, absorbs a large amount of heat when dissolved in water, is one of all sugar alcohol sweeteners having the largest endothermic value, and therefore, when eaten in solid form, produces a pleasant cool feeling in the mouth. Xylitol can prevent dental caries. Xylitol metabolism is not regulated by insulin, is completely metabolized in human body, and can be used as heat energy source for diabetes patients.
Erythritol: the calorie is low, is the functional sugar with the lowest energy, and is only one tenth of that of cane sugar. The sweetness is low, and the sweetness of the erythritol is only 60-70% of that of the sucrose. High stability, high stability to acid and heat, and high resistance to acid and alkali.
Isomalt: is a functional sugar alcohol which is newly and internationally emerging in recent years, and is a good substitute for sucrose, starch sugar and other sugar alcohols. The sweetness is 50-60% of that of cane sugar, and the sugar-free cane sugar has the characteristics of low hygroscopicity, high stability, high tolerance, low calorie, pure sweetness and the like. The product safety is extremely high. Is suitable for diabetic patients, and will not cause blood sugar and insulin increase. The product is non-cariogenic, the streptococcus mutans in the oral cavity can not be decomposed and utilized, acid and glucan are not produced, and the product can not cause tooth decay, and is particularly suitable for children. The sweet taste is pure and natural, and can be used in combination with other strong sweeteners to mask the unpleasant taste of other strong sweeteners.
Sucralose: belongs to a non-nutritive intense sweetener. The sucralose has high sweetness, pure sweetness, the presenting speed of sweetness, the maximum sweetness intensity, the sweetness duration and aftertaste which are all very close to the sucrose. Sucralose is stable in nature and its crystalline product is also stable when stored at 20 ℃ for 4 years. Sucralose is the most stable of all high intensity sweeteners in aqueous solution at the pH range of soft drinks and at typical temperatures, and can be stored for more than one year without any change.
The formula of the hawthorn beverage is prepared from medicinal and edible raw materials, is further improved by referring to a traditional Chinese medicine dietary therapy method, and is used for preparing the hawthorn beverage with the effect of improving the intestinal health by adjusting the proportion of each component.
The hawthorn beverage disclosed by the invention is good in sensory evaluation. Experiments show that the hawthorn beverage can increase the number of lactobacillus and bifidobacterium in intestinal tracts of mice and has an improvement effect on the intestinal flora of the mice. The hawthorn beverage has obvious weight-losing and lipid-lowering effects.
The functional hawthorn beverage disclosed by the invention can promote the growth and reproduction of probiotics, regulate the intestinal microecological balance, benefit the human body to relax bowel, safely expel toxin, improve the immunity of the organism, protect the liver, regulate fat metabolism, lose weight, reduce blood fat, reduce blood pressure and reduce blood sugar.
The hawthorn beverage disclosed by the invention is good in taste, good in color and good in effect, and the preparation method is simple and convenient, strong in operability and good in market prospect.
Detailed Description
The present invention will be further described with reference to specific embodiments, but the scope of the invention as claimed is not limited to the following embodiments.
The raw materials used in the following examples, hawthorn, monascus red, turmeric, black tea, prebiotics, and sweeteners, were all commercially available.
Example 1 Hawthorn beverage
20 parts of hawthorn pulp, 60 parts of turmeric black tea fungus fermentation liquor, 1 part of monascus red, 2 parts of jerusalem artichoke inulin, 15 parts of soybean oligosaccharide, 2 parts of cane sugar and 0.35 part of sucralose.
(1) Preparing hawthorn pulp: selecting and selecting fresh hawthorn fruits which are plump, bright in color and have no plant diseases and insect pests, cleaning, and mixing the fresh hawthorn fruits with purified water according to the weight-volume ratio of 1: 2, adding the hawthorn into purified water, boiling, decocting for 0.5h, crushing, and filtering until the weight-volume ratio of the hawthorn to the filtrate is 1: 9, obtaining the hawthorn pulp.
(2) Preparing turmeric fermentation liquor:
A. preparation of a fermentation broth
Adding 1 part of black tea and 20 parts of cane sugar into 50 parts of purified water, boiling, decocting for 20min, cooling to 30 ℃, filtering to obtain filtrate, adding mother liquor, standing for culture, and fermenting at room temperature for 5d to obtain zymogen liquid, wherein the volume ratio of the filtrate to the mother liquor is 1: 1.
B. Curcuma longa fermentation liquor
Pulverizing Curcuma rhizome with wall breaking machine. Adding 1 part of turmeric powder, 3 parts of black tea and 5 parts of cane sugar into 100 parts of purified water, boiling, decocting for 10min, cooling, filtering, and mixing the turmeric decoction and the zymophyte liquid according to a volume ratio of 0.5: 1, adding the zymophyte liquid obtained in the step A, standing and culturing, and fermenting for 16d to obtain turmeric fermentation liquid.
(3) Blending: adding purified water into a constant volume tank, adding the hawthorn pulp obtained in the step (1) into the constant volume tank, stirring until the hawthorn pulp is dissolved, adding the turmeric fermentation liquor obtained in the step (2), monascus red, inulin, soybean oligosaccharide and a sweetening agent, and mixing and stirring to obtain a mixed solution.
(4) And (4) canning the mixed liquid obtained in the step (3), and sterilizing for 20min to obtain the hawthorn beverage.
Example 2 Hawthorn beverage
60 parts of hawthorn pulp, 5 parts of turmeric black tea fungus fermentation liquor, 10 parts of monascus color, 10 parts of isomaltooligosaccharide, 1 part of fructo-oligosaccharide, 6 parts of xylitol and 0.05 part of sucralose.
(1) Preparing hawthorn pulp: selecting and selecting fresh hawthorn fruits which are plump, bright in color and have no plant diseases and insect pests, cleaning, and mixing the fresh hawthorn fruits with purified water according to the weight-volume ratio of 1: 10, adding the hawthorn into purified water, boiling, decocting for 1.5h, crushing, and filtering until the weight-volume ratio of the hawthorn to the filtrate is 1: 1, obtaining the hawthorn pulp.
(2) Preparing turmeric black tea fungus fermentation liquor:
A. culturing black tea fungus
Adding black tea 3 parts and sucrose 5 parts into 100 parts of pure teaDissolving in water, boiling, decocting for 10min, cooling to 35 deg.C, filtering to obtain filtrate, adding Lactobacillus rhamnosus (1 × 10) per g material in parts by weight 7CFU/g, standing and culturing, and fermenting at room temperature for 16d to obtain zymocyte liquid.
B. Curcuma longa fermentation liquor
Pulverizing Curcuma rhizome with wall breaking machine. Adding 3 parts of turmeric powder, 1 part of black tea and 20 parts of cane sugar into 50 parts of purified water, boiling, decocting for 20min, cooling, filtering, and mixing the turmeric decoction and the zymocyte liquid according to a volume ratio of 10: 1, adding the zymophyte liquid obtained in the step A, standing and culturing, and fermenting for 5d to obtain turmeric fermentation liquid.
(3) Blending: adding purified water into a constant volume tank, adding the hawthorn pulp obtained in the step (1) into the constant volume tank, stirring until the hawthorn pulp is dissolved, adding the turmeric black tea fungus fermentation liquor obtained in the step (2), monascus red, isomaltooligosaccharide, fructo-oligosaccharide and a sweetening agent, and mixing and stirring to obtain a mixed solution.
(4) And (4) canning the mixed liquid obtained in the step (3), and sterilizing for 50min to obtain the hawthorn beverage.
Example 3 Hawthorn beverage
30 parts of hawthorn pulp, 40 parts of turmeric black tea fungus fermentation liquor, 5 parts of monascus red, 25 parts of galacto-oligosaccharide and 20 parts of erythritol.
(1) Preparing hawthorn pulp: selecting and selecting fresh hawthorn fruits which are plump, bright in color and have no plant diseases and insect pests, cleaning, and mixing the fresh hawthorn fruits with purified water according to the weight-volume ratio of 1: 5, adding the hawthorn into purified water, boiling, decocting for 1 hour, crushing, and filtering until the weight-volume ratio of the hawthorn to the filtrate is 1: 7, obtaining the hawthorn pulp.
(2) Preparing turmeric black tea fungus fermentation liquor:
A. culture of zymophyte liquid
Adding 2 parts of black tea and 10 parts of sucrose into 75 parts of purified water, boiling, decocting for 15min, cooling to 10 ℃, filtering the filtrate, adding bifidobacterium bifidum and lactobacillus plantarum, wherein the weight part of bifidobacterium bifidum in each g of the material is 1 multiplied by 107CFU/g, 1 × 10 Lactobacillus plantarum per g material6CFU/g, standing for culture, and fermenting at room temperature for 10 daysTo obtain the zymogen liquid.
B. Curcuma longa fermentation liquor
Pulverizing Curcuma rhizome with wall breaking machine. Adding 2 parts of turmeric powder, 2 parts of black tea and 16 parts of cane sugar into 75 parts of purified water, boiling, decocting for 12min, cooling, filtering, and mixing the turmeric decoction and the zymocyte liquid according to a volume ratio of 8: 1, adding the zymophyte liquid obtained in the step A, standing and culturing, and fermenting for 10 days to obtain turmeric fermentation liquid.
(3) Blending: adding purified water into a constant volume tank, adding the hawthorn pulp obtained in the step (1) into the constant volume tank, stirring until the hawthorn pulp is dissolved, adding the turmeric fermentation liquor obtained in the step (2), monascus red, galacto-oligosaccharide and a sweetening agent, and mixing and stirring to obtain a mixed liquor.
(4) And (4) canning the mixed liquid obtained in the step (3), and sterilizing for 30min to obtain the hawthorn beverage.
Comparative example 1
20 parts of hawthorn pulp, 5 parts of monascus red, 2 parts of jerusalem artichoke inulin, 15 parts of soybean oligosaccharide, 2 parts of sucrose and 0.35 part of sucralose.
(1) Preparing hawthorn pulp: selecting and selecting fresh hawthorn fruits which are plump, bright in color and have no plant diseases and insect pests, cleaning, and mixing the fresh hawthorn fruits with purified water according to the weight-volume ratio of 1: 2, adding the hawthorn into purified water, boiling, decocting for 0.5h, crushing, and filtering until the weight-volume ratio of the hawthorn to the filtrate is 1: 9, obtaining the hawthorn pulp.
(2) Blending: adding purified water into a constant volume tank, adding the hawthorn pulp obtained in the step (1) into the constant volume tank, stirring until the hawthorn pulp is dissolved, adding monascus red, inulin, soybean oligosaccharide and a sweetening agent, and mixing and stirring to obtain a mixed solution.
(3) Canning the mixed liquid obtained in the step (2), and sterilizing for 20min to obtain the hawthorn beverage.
Comparative example 2
20 parts of hawthorn pulp, 60 parts of turmeric fermentation liquor, 2 parts of jerusalem artichoke inulin, 15 parts of soybean oligosaccharide, 2 parts of sucrose and 0.35 part of sucralose.
(1) Preparing hawthorn pulp: selecting and selecting fresh hawthorn fruits which are plump, bright in color and have no plant diseases and insect pests, cleaning, and mixing the fresh hawthorn fruits with purified water according to the weight-volume ratio of 1: 2, adding the hawthorn into purified water, boiling, decocting for 0.5h, crushing, and filtering until the weight-volume ratio of the hawthorn to the filtrate is 1: 9, obtaining the hawthorn pulp.
(2) Preparing turmeric fermentation liquor:
A. culture of zymophyte liquid
Adding 3 parts of black tea and 5 parts of cane sugar into 100 parts of purified water, boiling and decocting for 10min, cooling to 35 ℃, filtering to obtain a filtrate, and adding a mother solution, wherein the volume ratio of the filtrate to the mother solution is 10: 1, standing and culturing, and fermenting at room temperature for 16d to obtain a zymophyte liquid.
B. Curcuma longa fermentation liquor
Pulverizing Curcuma rhizome with wall breaking machine. Adding 1 part of turmeric powder, 3 parts of black tea and 5 parts of cane sugar into 100 parts of purified water, boiling, decocting for 10min, cooling, filtering, and mixing the turmeric decoction and the zymophyte liquid according to a volume ratio of 0.5: 1, adding the zymophyte liquid obtained in the step A, standing and culturing, and fermenting for 16d to obtain turmeric fermentation liquid.
(3) Blending: adding purified water into a constant volume tank, adding the hawthorn pulp obtained in the step (1) into the constant volume tank, stirring until the hawthorn pulp is dissolved, adding the turmeric fermentation liquor obtained in the step (2), inulin, soybean oligosaccharide and a sweetening agent, and mixing and stirring to obtain a mixed liquor.
(4) And (4) canning the mixed liquid obtained in the step (3), and sterilizing for 50min to obtain the hawthorn beverage.
Example 4 sensory evaluation of Hawthorn beverages of the invention
The hawthorn beverages of examples 1-3 and comparative examples 1-2 were tasted by 50 persons, and scored according to a standard evaluation table, and the sweetness, acidity, flavor, mouthfeel and color of the beverages were sequentially scored, and the respective panelists did not interfere with each other in the scoring process.
TABLE 1 sensory evaluation reference standards for Hawthorn beverages
TABLE 2 statistic table for scores of hawthorn beverages
| Group of | Score of | Evaluation of |
| EXAMPLE 1 group | 22 | Sweetness of 5, acidity of 4, flavor of 5, taste of 4, color of 4 |
| EXAMPLE 2 group | 22 | Sweetness 4, acidity 4, flavor 5, mouthfeel 4, color 5 |
| EXAMPLE 3 group | 20 | Sweetness 4, acidity 4, flavor 4, mouthfeel 4, color 4 |
| Comparative example 1 group | 15 | Sweetness 3, acidity 3, flavor 4, taste 2, color 3 |
| Comparative example 2 group | 13 | Sweetness 3, acidity 3, flavor 2, mouthfeel 3, color 2 |
As can be seen from Table 2, the sensory evaluation of the beverages of the groups of examples 1 to 3 was better in the groups of examples 1 to 3 than in the groups of comparative examples 1 to 2.
Example 5 Effect of Hawthorn beverages of the invention on intestinal flora
1. Materials and methods
1.1 healthy adult female BALB/C mice, weighing 18-22 g.
1.2 culture medium and culture conditions:
bifidobacteria: anaerobic culturing for 48-72h at 37 ℃ by adopting a self-made BBL culture medium;
wherein the BBL culture medium comprises 15.0g of peptone, 2.0g of yeast powder, 20.0g of glucose, 0.5g of soluble starch, 5.0g of sodium chloride, 10.0mL of 5% cysteine, 400.0mL of tomato extract, 801.0 mL of Tween, 80.0mL of liver extract, 20.0g of agar and 520.0mL of distilled water; the preparation method comprises heating and dissolving the above materials, subpackaging in test tubes with pour tubes, sterilizing, and adjusting pH to 7.0 + -0.1 at 25 deg.C;
And (3) lactobacillus: anaerobic culture is carried out for 48h at 37 ℃ by adopting a self-made LS culture medium;
wherein the LS culture medium comprises ammonium nitrate L650mg/L and potassium nitrate 1900mg/L, CaCl2·2H2O 440mg/L、MgSO4·7H2O 370mg/L、KH2PO4 170mg/L、Na2-EDTA 37.3mg/L、FeSO4·7H2O 27.8mg/L、H3BO36.2mg/L、MnSO4·4H2O 22.3mg/L、ZnSO4·7H2O8.6 mg/L, potassium iodide 0.83mg/L, Na2MoO·2H2O 0.25mg/L、CuSO4·5H2O 0.025mg/L、CoCl2·6H2O0.025 mg/L, vitamin Bl0.4mg/L, inositol 10.0mg/L, sucrose 30 g/L; the preparation method comprises heating and dissolving the above materials, subpackaging in test tubes with pour tubes, sterilizing, and adjusting pH to 5.6 at 25 deg.C; it is noted that FeSO4·7H2The preparation of O is that 5.57g is firstly dissolved in 1 liter of distilled water and then added into the culture medium according to the proportion that each liter of culture medium contains 5 mg; na (Na)2The preparation of EDTA is carried out by dissolving 7.45g in 1L of distilled water, and adding into the culture medium according to the proportion of 5mg per L of culture medium;
enterobacteria: culturing for 24h at 37 ℃ by using an EMB culture medium;
enterococcus: culturing for 24h at 37 ℃ by adopting a self-made EC culture medium;
wherein the EC culture medium comprises tryptone or tryptone 20.0g, lactose 5.0g, No. 3 bile salt 1.5g, and K2HPO4·3H2O4.0g, monopotassium phosphate 1.5g, sodium chloride 5.0g and 1000mL of distilled water; the preparation method comprises heating and dissolving the above components, subpackaging in test tubes with pour tubes, sterilizing, adjusting pH to 6.9, and placing the culture medium in refrigerator before use to prevent false positive during detection.
1.3 Experimental methods:
animal samples were fed on basal diet for 3d, and 50 healthy female BALB/C mice were divided into example 1, example 2, example 3, comparative example 1 and comparative example 2 on a random grouping basis.
The volume of hawthorn drink given by stomach irrigation of the mice is 10 mL/kg.
The test group is filled with hawthorn beverage with the dosage, the control group is filled with distilled water once a day, the continuous filling is carried out for 14d, 0.1-0.4g of mouse excrement is respectively collected aseptically before and after the filling is carried out for 14d, the collected mouse excrement is placed in a weighed dry sterilized small test tube with glass beads, the weighed mouse excrement is weighed again, the weight of the mouse excrement is calculated, 10 times of sterile diluent is added, the test tube is oscillated for 1min, the mixture is fully mixed, 10 times of serial dilution is carried out in sequence, proper dilution is selected, the culture medium is respectively inoculated on each culture medium, the culture is carried out according to requirements, and the grouped data analysis is carried out according to the difference of the logarithm of the quantity of each intestinal flora before and after the filling.
2. Effect of results on the number of four intestinal flora in mice
Table 3 effect of hawthorn drink on the number of four intestinal flora in mice (log CFU/g, X ± SD, n ═ 10)
In comparison with the group of comparative example 1,＊P<0.05，＊＊P<0.01；
in comparison with the group of comparative example 2,&P<0.05，&&P<0.01。
as can be seen from Table 3, there was no significant difference in the numbers of enterococcus and Enterobacter in the intestinal tracts in the mice of the groups of examples 1 to 3, compared with the group of comparative example 1 and the group of comparative example 2; the lactobacillus number of the groups 1 to 3 is obviously increased, and the remarkable difference exists; the bifidobacteria populations of examples 1-3 were significantly increased with significant differences.
The hawthorn beverage can increase the number of lactobacillus and bifidobacterium in the intestinal tract of a mouse and has the effect of improving the intestinal flora of the mouse.
Example 6 the weight-reducing and lipid-lowering effects of the Hawthorn drink of the present invention
60 rats were selected, weighing 180-. The test pieces were randomly divided into 6 groups of 10, namely a normal control group, an example 1 group, an example 2 group, an example 3 group, a comparative example 1 group and a comparative example 2 group.
The 6 groups of rats were fed with high fat feed (formula of 78.8% basal feed, 1% cholesterol, 10% egg yolk powder, 10% lard, 0.2% bile salt) for 7 days.
After 7 days, the drinks of the formulas of examples 1 to 3, comparative examples 1 to 2 were administered to the groups of examples 1 to 3 by gavage, and the normal control group was administered with an equal volume of purified water by gavage.
Example 1 group was gavaged with the formula drink of example 1;
example 2 group gavage the formula drink of example 2;
example 3 group gavage the formula drink of example 3;
comparative example 1 group was gavage with comparative example 1 formula;
comparative example 2 the group was gavage with the comparative example 2 formula.
The volume of hawthorn drink given by gavage of rats is 10 mL/kg.
And performing intragastric administration for 30 days.
After 30 days, fasting for 12h after the last gavage, weighing, blood was taken from the rat eyeball, serum was separated, and TG and TC were measured by a kit method.
TABLE 4 Effect of the beverages of the present invention on rat body weight
| Group of | n | Body weight |
| Normal control group | 10 | 229.8±20.19 |
| EXAMPLE 1 group | 10 | 192.3±19.5＊＊&& |
| EXAMPLE 2 group | 10 | 187.3±18.7＊＊&& |
| EXAMPLE 3 group | 10 | 193.6±18.3＊＊&& |
| Comparative example 1 group | 10 | 216.8±21.3 |
| Comparative example 2 group | 10 | 211.9±20.8 |
In comparison with the group of comparative example 1,＊P<0.05，＊＊P<0.01；
in comparison with the group of comparative example 2,&P<0.05，&&P<0.01。
as can be seen from Table 4, the body weights of the rats of the groups of examples 1 to 3 were significantly different from those of the group of comparative example 1 and the group of comparative example 2.
TABLE 5 Effect of the beverages of the present invention on Total Cholesterol (TC) and Triglycerides (TG) in rats
| Group of | n | Total Cholesterol (TC) | Triglycerides (TG) |
| Normal control group | 10 | 2.39±0.26 | 1.68±0.53 |
| EXAMPLE 1 group | 10 | 1.83±0.18＊＊&& | 1.19±0.17＊＊&& |
| EXAMPLE 2 group | 10 | 1.91±0.20＊＊&& | 1.23±0.26＊＊&& |
| EXAMPLE 3 group | 10 | 1.87±0.16＊＊&& | 1.21±0.27＊＊&& |
| Comparative example 1 group | 10 | 2.23±0.23 | 1.43±0.33 |
| Comparative example 2 group | 10 | 2.19±0.21 | 1.49±0.32 |
In comparison with the group of comparative example 1,＊P<0.05，＊＊P<0.01；
in comparison with the group of comparative example 2,&P<0.05，&&P<0.01。
as can be seen from Table 5, the total cholesterol and triglycerides were significantly reduced in the rats of examples 1 to 3, compared with those of comparative example 1 and comparative example 2.
Claims (10)
1. The functional hawthorn beverage is characterized by comprising the following raw materials in parts by weight: 20-60 parts of hawthorn pulp, 5-60 parts of turmeric black tea fungus fermentation liquor, 1-10 parts of monascus color, 1-30 parts of prebiotics and 0.05-20 parts of sweetening agent.
2. The hawthorn beverage as claimed in claim 1, wherein the turmeric fermentation broth is a turmeric lactobacillus rhamnosus fermentation broth, a turmeric lactobacillus plantarum bifidobacterium bifidum fermentation broth or a turmeric black tea fungus fermentation broth; furthermore, the fermentation bacteria used by the turmeric fermentation liquor are selected from one or more of lactobacillus plantarum, lactobacillus rhamnosus, streptococcus thermophilus, bifidobacterium bifidum and black tea fungus.
3. The hawthorn beverage according to claim 1, wherein the prebiotics are selected from one or more of inulin, soybean oligosaccharide, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide and isomalto-oligosaccharide; further, the inulin is Jerusalem artichoke inulin or chicory inulin.
4. The hawthorn beverage according to claim 1, wherein the sweetener is one or more selected from sucrose, xylitol, erythritol, isomalt and sucralose; further, the sweetening agent is selected from one of sucrose, xylitol, erythritol or isomalt, and the adding amount is 2-20 parts by weight; further, the sweetening agent is sucralose, and the adding amount of the sweetening agent is 0.05-0.35 part by weight.
5. The method for preparing the hawthorn beverage as claimed in claim 1, comprising the steps of:
(1) preparing hawthorn pulp: cleaning fresh fructus crataegi, adding into purified water, boiling, decocting, crushing, and filtering to obtain fructus crataegi slurry;
(2) preparing turmeric fermentation liquor:
A. preparation of a fermentation broth
Adding sucrose into purified water, boiling, decocting, cooling, filtering to obtain filtrate, adding mother liquor or strain, standing for culture, and fermenting at room temperature to obtain zymocyte liquid;
B. Curcuma longa fermentation liquor
Adding turmeric powder and sucrose into purified water, boiling, decocting, cooling, filtering, adding the zymocyte liquid obtained in the step A, standing for culture, and fermenting to obtain turmeric fermentation liquid;
(3) blending:
adding purified water into a constant volume tank, adding the hawthorn pulp obtained in the step (1) into the constant volume tank, stirring until the hawthorn pulp is dissolved, adding the turmeric fermentation liquor obtained in the step (2), monascus red, prebiotics and a sweetening agent, and mixing and stirring to obtain a mixed liquor;
(4) filling and sterilizing:
and (4) canning and sterilizing the mixed liquid obtained in the step (3) to obtain the hawthorn beverage.
6. The method for preparing hawthorn beverage according to claim 5, wherein the weight-to-volume ratio of hawthorn to purified water in step (1) is 1: 2-10; decocting for 0.5-1.5 h; filtering until the weight volume ratio of the hawthorn to the filtrate is 1: 1 to 9.
7. The method for preparing hawthorn beverage according to claim 5, wherein the turmeric fermentation broth in step (2) is a turmeric black tea fungus fermentation broth; step (2) A, adding black tea and cane sugar into purified water, boiling, decocting, cooling, filtering to obtain filtrate, adding mother liquor, standing for culture, and fermenting at room temperature to obtain zymogen liquid; further, preferably, in the step (2) A, 1-3 parts by weight of black tea, 5-20 parts by weight of cane sugar and 50-100 parts by weight of purified water are added; decocting for 10-20 min, cooling to below 35 ℃, fermenting for 5-16 d, wherein the volume ratio of the filtrate to the mother liquor is 1-10: 1; in the step (2) B, 1-3 parts by weight of turmeric powder, 1-3 parts by weight of black tea, 5-20 parts by weight of cane sugar and 50-100 parts by weight of purified water are decocted for 10-20 min and cooled to below 35 ℃; the volume ratio of the turmeric decoction to the zymocyte liquid is 0.5-10: 1, fermenting for 5-16 days.
8. The method for preparing hawthorn fruit beverage according to claim 5, wherein the turmeric fermentation broth in the step (2) is a turmeric lactobacillus plantarum fermentation broth, a turmeric lactobacillus rhamnosus fermentation broth, a turmeric streptococcus thermophilus fermentation broth, a turmeric bifidobacterium bifidum fermentation broth, a turmeric lactobacillus rhamnosus fermentation broth, a turmeric lactobacillus plantarum bifidobacterium bifidum fermentation broth, or a turmeric black tea fungus fermentation broth; step (2) A, adding sucrose into purified water, boiling, decocting, cooling, filtering to obtain filtrate, adding strains, standing for culture, and fermenting at room temperature to obtain zymogen liquid; further, preferably, in the step (2) A, 5-20 parts by weight of sucrose and 50-100 parts by weight of purified water are added; the decocting time is 10-20 min, the mixture is cooled to below 35 ℃, the volume ratio of the filtrate to the strains is 1-10: 1, the strains are selected from one or more of lactobacillus plantarum, lactobacillus rhamnosus, streptococcus thermophilus and bifidobacterium bifidum, the number of fermentation bacteria in each g of material is more than or equal to 1 multiplied by 106CFU/g in parts by weight, and the fermentation lasts for 5-16 d; in the step (2) B, 1-3 parts of turmeric powder, 5-20 parts of cane sugar and 50-100 parts of purified water are decocted for 10-20 min by weight, and the mixture is cooled to below 35 ℃; the volume ratio of the turmeric decoction to the zymocyte liquid is 0.5-10: 1, fermenting for 5-16 days.
9. The preparation method of the hawthorn beverage according to claim 5, wherein in the step (2) B, 1 to 3 parts by weight of turmeric powder, 1 to 3 parts by weight of black tea, 5 to 20 parts by weight of sucrose, 50 to 100 parts by weight of purified water are decocted for 10 to 20min and cooled to below 35 ℃, and the volume ratio of turmeric decoction to black tea fungus fermentation liquor is 0.5 to 10: 1, fermenting for 5-16 days.
10. The method for preparing hawthorn beverage according to claim 5, wherein the sterilization method in the step (4) is steam sterilization, and the time is 20-50 min.
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| CN102273690A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Hawthorn pulp juice beverage and preparation method thereof |
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| CN106616979A (en) * | 2016-11-30 | 2017-05-10 | 华南协同创新研究院 | Preparation method and application of turmeric fruit and vegetable enzyme |
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