CN113796480A - Method for improving stability of anthocyanin in rose bud beverage - Google Patents
Method for improving stability of anthocyanin in rose bud beverage Download PDFInfo
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- CN113796480A CN113796480A CN202111105267.3A CN202111105267A CN113796480A CN 113796480 A CN113796480 A CN 113796480A CN 202111105267 A CN202111105267 A CN 202111105267A CN 113796480 A CN113796480 A CN 113796480A
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- 239000004410 anthocyanin Substances 0.000 title claims abstract description 47
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- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 20
- VSCWAEJMTAWNJL-UHFFFAOYSA-K aluminium trichloride Chemical compound Cl[Al](Cl)Cl VSCWAEJMTAWNJL-UHFFFAOYSA-K 0.000 claims abstract description 20
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 claims abstract description 20
- 239000000284 extract Substances 0.000 claims abstract description 14
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001630 malic acid Substances 0.000 claims abstract description 13
- 235000011090 malic acid Nutrition 0.000 claims abstract description 13
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 12
- 239000001110 calcium chloride Substances 0.000 claims abstract description 12
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 12
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 11
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- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 11
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 10
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 10
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- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 10
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 10
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 10
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- 235000005074 zinc chloride Nutrition 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 239000002904 solvent Substances 0.000 claims abstract description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 4
- 241001672694 Citrus reticulata Species 0.000 claims description 21
- 238000001914 filtration Methods 0.000 claims description 10
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- 238000009776 industrial production Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 27
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- 238000002835 absorbance Methods 0.000 description 15
- 230000018044 dehydration Effects 0.000 description 9
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A method for improving anthocyanin stability in a rose bud beverage comprises dehydrating fresh rose buds, extracting with water extract of fructus Citri Gangerinae as extraction solvent, placing the extractive solution in a strong magnetic field environment for 1.5-2.5 hr, and adding additive selected from at least one of calcium chloride, magnesium chloride, zinc chloride, aluminum chloride, malic acid, tartaric acid, potassium sorbate, and sodium benzoate. The additive can obviously improve the stability of the anthocyanin in the rose bud beverage, has simple use method and is very suitable for application of industrial production.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for improving the stability of anthocyanin in a rose bud beverage.
Background
With the continuous improvement of living standard of people, people have increasingly strengthened concerns about the nutrition and health of foods, and health-care foods from natural sources attract more and more attention of people. In recent years, the country vigorously develops the village revivification strategy, supports the village to plant edible flowers to improve the local economic income and improve the living environment of people. The rose with multiple petals is an edible rose, is widely planted due to good economic effect, has delicate flower color, is rich in various functional substances such as flavone, polyphenol, anthocyanin and the like, and has been developed into various novel foods; the novel rose beverage is popular among people paying attention to health preservation and health care because of unique flavor and rich health-care functional components.
The magnetic field, one of the non-thermal processing technologies for food, has the advantages of small heating temperature rise of raw materials, high processing speed, wide application range and the like, and has gradually attracted attention in various aspects. At present, an external alternating magnetic field is gradually introduced into the aspects of fermentation process development (including solid state fermentation and liquid state fermentation), food storage and preservation, food functional factor extraction, separation, refining and the like in the food industry; however, there is no report on improvement of stability of anthocyanin by synergistic action of inorganic salt and the like.
At present, the production and processing processes of the rose bud beverage are easily influenced by various physicochemical factors, so that the anthocyanin ingredients of the beverage become unstable and are degraded, the nutrition and health care value of the product is reduced, and a simple and efficient method for improving the stability of the anthocyanin in the rose buds is urgent.
Disclosure of Invention
The invention aims to provide a method for improving the stability of anthocyanin in a rose bud beverage.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for improving anthocyanin stability in a rose bud beverage comprises dehydrating fresh rose buds, extracting with water extract of fructus Citri Gangerinae as extraction solvent, placing the extractive solution in a strong magnetic field environment for 1.5-2.5 hr, and adding additive selected from at least one of calcium chloride, magnesium chloride, zinc chloride, aluminum chloride, malic acid, tartaric acid, potassium sorbate, and sodium benzoate.
The preferable technical scheme is as follows: the preparation method of the aqueous orange extract solution comprises the following steps: extracting orange Mandarin orange peel and pure water at 55-65 deg.C for 2.5-3.5 hr according to a ratio of 1g:45-55ml, and filtering to obtain water solution, i.e. water extract of Mandarin orange.
The preferable technical scheme is as follows: picking up the buds of the double-petal rose at 5-6 am of 4 months, and dehydrating by microwave at 50-60 deg.C for 25-35 min.
The preferable technical scheme is as follows: the magnetic field intensity of the high-intensity magnetic field environment is 0.1-0.5T.
The preferable technical scheme is as follows: per 30mL of the extract, the addition amount of calcium chloride is 1mg-100mg, the addition amount of magnesium chloride is 1mg-100mg, the addition amount of zinc chloride is 1mg-100mg, the addition amount of aluminum chloride is 1mg-100mg, the addition amount of malic acid is 10mg-150mg, the addition amount of tartaric acid is 10mg-150mg, the addition amount of potassium sorbate is 10mg-30mg, and the addition amount of sodium benzoate is 10mg-30 mg.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention adopts microwave dehydration to fresh rose buds for color retention, adopts acidic water extract of fructus Citri Gangerinae as leaching solvent, adds an additive into the rose bud beverage, and can effectively mix with anthocyanin in the beverage to form a stable compound under the action of a magnetic field, thereby improving the stability of the rose beverage and ensuring that the retention rate of anthocyanin is more than 85%.
2. The additive can obviously improve the stability of the anthocyanin in the rose bud beverage, has simple use method and is very suitable for application of industrial production.
Drawings
FIG. 1 is a diagram of a strong magnetic field generator.
FIG. 2 is a schematic structural diagram of a strong magnetic field generator.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Please refer to fig. 1-2. It should be understood that the structures, ratios, sizes, and the like shown in the drawings and described in the specification are for illustrative purposes only and are not intended to limit the scope of the present invention. The following examples are provided for a better understanding of the present invention, and are not intended to limit the invention. The experimental procedures in the following examples are conventional unless otherwise specified. The experimental materials used in the following examples were all purchased from a conventional biochemical reagent store unless otherwise specified.
Example 1: method for improving stability of anthocyanin in rose bud beverage
The embodiment relates to a method for improving the stability of a rose bud beverage, wherein the picking time of a double petal rose bud is selected to be 5-6 points at the bottom of 4 months in the morning, and the temperature is controlled by microwave to be about 55 ℃ for 30 minutes; extracting orange mandarin orange peel with pure water at 60 deg.C at a ratio of 1:50(M/V) for 3 hr, and filtering with 200 mesh sieve to obtain water solution as leaching solution; under the condition of compounding the additive in the magnetic field, the magnetic field intensity is 0.1T, the additive is calcium chloride within 2 hours, and the addition amounts are three gradients of 1mg, 10mg and 100mg respectively.
This example also relates to the use of calcium chloride to improve the stability of a rose bud beverage comprising the steps of:
1) directly micronizing dried rose buds subjected to microwave dehydration, sieving with a 200-mesh sieve, weighing 1g of rose powder, leaching with 70mL of orange mandarin orange peel aqueous solution at 60 deg.C, adding 2.5g of white granulated sugar into the leaching solution, and adding purified water until the total volume of the rose beverage is 100 mL. Measuring the anthocyanin absorbance of the rose beverage by using an ultraviolet spectrophotometer.
2) And (3) adding 1mg of calcium chloride into the 30mL of rose bud beverage, completely dissolving under the condition of 0.1T of magnetic field intensity, and then placing the rose bud beverage in a refrigerator at 4 ℃ for storage.
3) And (3) adding 10mg of calcium chloride into 30mL of rose beverage, completely dissolving under the condition of 0.1T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
4) And (3) adding 100mg of calcium chloride into 30mL of rose beverage, completely dissolving under the condition of 0.1T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
Example 2: method for improving stability of anthocyanin in rose bud beverage
The embodiment relates to a method for improving the stability of a rose bud beverage, wherein the picking time of a double petal rose bud is selected to be 5-6 points at the bottom of 4 months in the morning, and the temperature is controlled by microwave to be about 55 ℃ for 30 minutes; extracting orange mandarin orange peel with pure water at 60 deg.C at a ratio of 1:50(M/V) for 3 hr, and filtering with 200 mesh sieve to obtain water solution as leaching solution; under the condition of compounding the additive in the magnetic field, the magnetic field intensity is 0.2T, the additive is magnesium chloride within 2 hours, and the addition amounts are three gradients of 1mg, 10mg and 100mg respectively.
This example also relates to the use of magnesium chloride to improve the stability of a rose beverage comprising the steps of:
1) directly micronizing dried rose buds subjected to microwave dehydration, sieving with a 200-mesh sieve, weighing 1g of rose powder, extracting with 70mL of orange mandarin orange peel aqueous solution at 60 deg.C, adding 2.5g of white granulated sugar into the extract, and adding purified water until the total volume of the rose bud flower beverage is 100 mL. Measuring the anthocyanin absorbance of the rose beverage by using an ultraviolet spectrophotometer.
2) And (3) adding 1mg of magnesium chloride into 30mL of rose beverage, completely dissolving under the condition of 0.2T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
3) And (3) adding 10mg of magnesium chloride into 30mL of rose beverage, completely dissolving under the condition of 0.2T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
4) And (3) adding 100mg of magnesium chloride into 30mL of rose beverage, completely dissolving under the condition of 0.2T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
Example 3: method for improving stability of anthocyanin in rose bud beverage
The embodiment relates to a method for improving the stability of a rose bud beverage, wherein the picking time of a double petal rose bud is selected to be 5-6 points at the bottom of 4 months in the morning, and the temperature is controlled by microwave to be about 55 ℃ for 30 minutes; extracting orange mandarin orange peel with pure water at 60 deg.C at a ratio of 1:50(M/V) for 3 hr, and filtering with 200 mesh sieve to obtain water solution as leaching solution; under the condition of compounding the additive in the magnetic field, the magnetic field intensity is 0.3T, the additive is zinc chloride within 2 hours, and the addition amounts are three gradients of 1mg, 10mg and 100mg respectively.
This example also relates to the use of zinc chloride to improve the stability of a rose beverage comprising the steps of:
1) directly micronizing dried rose buds subjected to microwave dehydration, sieving with a 200-mesh sieve, weighing 1g of rose powder, leaching with 70mL of orange mandarin orange peel aqueous solution at 90 deg.C, adding 2.5g of white granulated sugar into the leaching solution, and adding purified water until the total volume of the rose beverage is 100 mL. Measuring the anthocyanin absorbance of the rose beverage by using an ultraviolet spectrophotometer.
2) And (3) adding 1mg of zinc chloride into 30mL of rose beverage, completely dissolving under the condition of 0.3T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
3) And (3) adding 10mg of zinc chloride into 30mL of rose beverage, completely dissolving under the condition of 0.3T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
4) And (3) adding 100mg of zinc chloride into 30mL of rose beverage, completely dissolving under the condition of 0.3T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
Example 4: method for improving stability of anthocyanin in rose bud beverage
The embodiment relates to a method for improving the stability of a rose bud beverage, wherein the picking time of a double petal rose bud is selected to be 5-6 points at the bottom of 4 months in the morning, and the temperature is controlled by microwave to be about 55 ℃ for 30 minutes; extracting orange mandarin orange peel with pure water at 60 deg.C at a ratio of 1:50(M/V) for 3 hr, and filtering with 200 mesh sieve to obtain water solution as leaching solution; under the condition of compounding the additive in the magnetic field, the magnetic field intensity is 0.4T, the additive is aluminum chloride within 2 hours, and the addition amounts are three gradients of 1mg, 10mg and 10mg respectively.
This example also relates to the use of aluminum chloride to improve the stability of a rose beverage comprising the steps of:
1) directly micronizing dried rose buds subjected to microwave dehydration, sieving with a 200-mesh sieve, weighing 1g of rose powder, leaching with 70mL of orange mandarin orange peel aqueous solution at 90 deg.C, adding 2.5g of white granulated sugar into the leaching solution, and adding purified water until the total volume of the rose beverage is 100 mL. Measuring the anthocyanin absorbance of the rose beverage by using an ultraviolet spectrophotometer.
2) And (3) adding 1mg of aluminum chloride into 30mL of rose beverage, completely dissolving under the condition of 0.4T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
3) And (3) adding 10mg of aluminum chloride into 30mL of rose beverage, completely dissolving under the condition of 0.4T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
4) And (3) adding 100mg of aluminum chloride into 30mL of rose beverage, completely dissolving under the condition of 0.4T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
Example 5: method for improving stability of anthocyanin in rose bud beverage
The embodiment relates to a method for improving the stability of a rose bud beverage, wherein the picking time of a double petal rose bud is selected to be 5-6 points at the bottom of 4 months in the morning, and the temperature is controlled by microwave to be about 55 ℃ for 30 minutes; extracting orange mandarin orange peel with pure water at 60 deg.C at a ratio of 1:50(M/V) for 3 hr, and filtering with 200 mesh sieve to obtain water solution as leaching solution; under the condition of compounding the additive in the magnetic field, the magnetic field intensity is 0.5T, the additive is malic acid within 2 hours, and the addition amounts are three gradients of 10mg, 50mg and 150mg respectively.
The example also relates to the use of malic acid to improve the stability of a rose beverage, comprising the steps of:
1) directly micronizing dried rose buds subjected to microwave dehydration, sieving with a 200-mesh sieve, weighing 1g of rose powder, leaching with 70mL of orange mandarin orange peel aqueous solution at 90 deg.C, adding 2.5g of white granulated sugar into the leaching solution, and adding purified water until the total volume of the rose beverage is 100 mL. Measuring the anthocyanin absorbance of the rose beverage by using an ultraviolet spectrophotometer.
2) And (3) adding 10mg of malic acid into 30mL of rose beverage, completely dissolving under the condition of 0.5T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
3) And (3) adding 50mg of malic acid into the 30mL of rose beverage, completely dissolving under the condition of 0.5T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
4) And (3) adding 150mg of malic acid into 30mL of rose beverage, completely dissolving under the condition of 0.5T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
Example 6: method for improving stability of anthocyanin in rose bud beverage
The embodiment relates to a method for improving the stability of a rose bud beverage, wherein the picking time of a double petal rose bud is selected to be 5-6 points at the bottom of 4 months in the morning, and the temperature is controlled by microwave to be about 55 ℃ for 30 minutes; extracting orange mandarin orange peel with pure water at 60 deg.C at a ratio of 1:50(M/V) for 3 hr, and filtering with 200 mesh sieve to obtain water solution as leaching solution; under the condition of compounding the additive in the magnetic field, the magnetic field intensity is 0.35T, the additive is tartaric acid within 2 hours, and the addition amounts are three gradients of 10mg, 50mg and 150mg respectively.
This example also relates to the use of tartaric acid to improve the stability of a rose beverage comprising the steps of:
1) directly micronizing dried rose buds subjected to microwave dehydration, sieving with a 200-mesh sieve, weighing 1g of rose powder, leaching with 70mL of orange mandarin orange peel aqueous solution at 90 deg.C, adding 2.5g of white granulated sugar into the leaching solution, and adding purified water until the total volume of the rose beverage is 100 mL. Measuring the anthocyanin absorbance of the rose beverage by using an ultraviolet spectrophotometer.
2) And (3) adding 10mg of tartaric acid into 30mL of rose beverage, completely dissolving under the condition of a magnetic field intensity of 0.35T, and storing in a refrigerator at 4 ℃.
3) And (3) adding 50mg of tartaric acid into 30mL of rose beverage, completely dissolving under the condition of a magnetic field intensity of 0.35T, and storing in a refrigerator at 4 ℃.
4) Taking 30mL of the rose beverage, adding 150mg of tartaric acid, completely dissolving under the condition of 0.35T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
Example 7: method for improving stability of anthocyanin in rose bud beverage
The embodiment relates to a method for improving the stability of a rose bud beverage, wherein the picking time of a double petal rose bud is selected to be 5-6 points at the bottom of 4 months in the morning, and the temperature is controlled by microwave to be about 55 ℃ for 30 minutes; extracting orange mandarin orange peel with pure water at 60 deg.C at a ratio of 1:50(M/V) for 3 hr, and filtering with 200 mesh sieve to obtain water solution as leaching solution; under the condition of compounding the additive in the magnetic field, the magnetic field intensity is 0.4T, the additive is potassium sorbate within 2 hours, and the addition amounts are respectively 10mg and 30 mg.
This example also relates to the use of potassium sorbate to improve the stability of a rose beverage comprising the steps of:
1) directly micronizing dried rose buds subjected to microwave dehydration, sieving with a 200-mesh sieve, weighing 1g of rose powder, leaching with 70mL of orange mandarin orange peel aqueous solution at 90 deg.C, adding 2.5g of white granulated sugar into the leaching solution, and adding purified water until the total volume of the rose beverage is 100 mL. Measuring the anthocyanin absorbance of the rose beverage by using an ultraviolet spectrophotometer.
2) And (3) adding 10mg of potassium sorbate into 30mL of rose beverage, completely dissolving under the condition of 0.4T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
3) And (3) adding 30mg of potassium sorbate into 30mL of rose beverage, completely dissolving under the condition of 0.4T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
Example 8: method for improving stability of anthocyanin in rose bud beverage
The embodiment relates to an additive capable of improving the stability of rose beverage, wherein the additive sodium benzoate has the addition amount of 10mg and 30mg respectively under the condition of 0.4T magnetic field intensity.
This example also relates to the use of sodium benzoate to improve the stability of a rose beverage comprising the steps of:
1) directly micronizing dried rose buds subjected to microwave dehydration, sieving with a 200-mesh sieve, weighing 1g of rose powder, leaching with 70mL of orange mandarin orange peel aqueous solution at 90 deg.C, adding 2.5g of white granulated sugar into the leaching solution, and adding purified water until the total volume of the rose beverage is 100 mL. Measuring the anthocyanin absorbance of the rose beverage by using an ultraviolet spectrophotometer.
2) And (3) adding 10mg of sodium benzoate into 30mL of rose beverage, completely dissolving under the condition of 0.4T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
3) And (3) adding 30mg of sodium benzoate into 30mL of rose beverage, completely dissolving under the condition of 0.4T of magnetic field intensity, and storing in a refrigerator at 4 ℃.
Comparative example 1:
compared with examples 1-8, the rose beverage is characterized in that no additive is added.
The experiment relates to the determination of the absorbance change rate of anthocyanin in rose beverages in examples and comparative examples, and comprises the following steps:
1) the rose beverages of examples and comparative examples were taken out of the refrigerator and left at room temperature for half an hour in the dark.
2) The absorbance of anthocyanin in the rose beverage of the examples and the comparative examples was measured by an ultraviolet spectrophotometer, and the maximum absorption wavelength was 518 nm.
3) (A) the change rate of absorbance of anthocyanin%X-A0)/A0(A0Denotes the absorbance of the comparative example, AXAbsorbance of the examples
The results of the experiments of examples 1 to 4 are shown in Table 1:
TABLE 1
As can be seen from Table 1, the stability of the rose beverage can be remarkably improved in the examples 1 to 4, and the color of the rose beverage is brightened, the absorbance is increased, and the stability is improved; the comparative example, which was not added, lost anthocyanin quickly and faded light in color. Calcium, magnesium, zinc and aluminum ions can form a coordination complex with the rose anthocyanin, and the complex is subjected to pi-pi accumulation with the second anthocyanin for stabilization, so that the polymerization improves the stability of the rose beverage and ensures the nutrition and sensory quality of the product.
The results of the experiments of examples 5 to 8 are shown in Table 2:
TABLE 2
As can be seen from Table 2, the stability of the rose beverage can be improved in the examples 5-6, the effect of adding 150mg is better, and the effect of improving the stability of the rose beverage in the example 6 is better than that in the example 5; the comparative example, which was not added, lost anthocyanin quickly, faded light in color, and decreased absorbance gradually. Malic acid, tartaric acid and anthocyanin sugar chains are acylated to form organic macromolecules, the molecules are subjected to auxiliary coloring to enable the whole molecules to be in a sandwich configuration, the folding of the sugar chains enables the organic acid to be placed on the surfaces of anthocyanin mother nucleuses to form molecular accumulation, and the degradation of anthocyanin due to external hydrophilic attack can be avoided, so that the stability of the rose beverage is improved.
As can be seen from Table 2, the stability of the rose beverage is improved in the examples 7 to 8, and the potassium sorbate and the sodium benzoate are both acidic preservatives, so that the growth of microorganism mold and yeast can be effectively inhibited in the beverage, and the active ingredients are prevented from being degraded.
Example 9: method for improving stability of anthocyanin in rose bud beverage
A method for improving the stability of anthocyanin in a rose bud beverage is characterized in that: comprises the steps of dehydrating fresh rose buds, extracting by taking an aqueous extract of the citrus reticulata as an extraction solvent, placing the extract in a strong magnetic field environment for 2 hours, and adding an additive into the extract, wherein the additive is composed of calcium chloride and malic acid according to a mass ratio of 2: 1.
The preparation method of the aqueous orange extract solution comprises the following steps: extracting orange mandarin orange peel and pure water at 55 deg.C for 2.5 hr at a ratio of 1g:45ml, and filtering to obtain water solution.
Picking up the buds of the double-petal rose at 5-6 am of 4 months, and dehydrating by microwave at 50 deg.C for 25 min.
The magnetic field intensity of the high-intensity magnetic field environment is 0.13T.
The addition amount of calcium chloride is 20mg and the addition amount of malic acid is 20mg per 30mL of the extract.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (5)
1. A method for improving the stability of anthocyanin in a rose bud beverage is characterized in that: comprises dehydrating fresh rose buds, extracting with water extractive solution of fructus Citri Gangerinae as extraction solvent, placing the extractive solution in strong magnetic field environment for 1.5-2.5 hr, and adding additive selected from at least one of calcium chloride, magnesium chloride, zinc chloride, aluminum chloride, malic acid, tartaric acid, potassium sorbate, and sodium benzoate.
2. The method of improving the stability of anthocyanin in rose bud beverage as claimed in claim 1, wherein: the preparation method of the aqueous orange extract solution comprises the following steps: extracting orange Mandarin orange peel and pure water at 55-65 deg.C for 2.5-3.5 hr according to a ratio of 1g:45-55ml, and filtering to obtain water solution, i.e. water extract of Mandarin orange.
3. The method of improving the stability of anthocyanin in rose bud beverage as claimed in claim 1, wherein: picking up the buds of the double-petal rose at 5-6 am of 4 months, and dehydrating by microwave at 50-60 deg.C for 25-35 min.
4. The method of improving the stability of anthocyanin in rose bud beverage as claimed in claim 1, wherein: the magnetic field intensity of the high-intensity magnetic field environment is 0.1-0.5T.
5. The method of improving the stability of anthocyanin in rose bud beverage as claimed in claim 1, wherein: per 30mL of the extract, the addition amount of calcium chloride is 1mg-100mg, the addition amount of magnesium chloride is 1mg-100mg, the addition amount of zinc chloride is 1mg-100mg, the addition amount of aluminum chloride is 1mg-100mg, the addition amount of malic acid is 10mg-150mg, the addition amount of tartaric acid is 10mg-150mg, the addition amount of potassium sorbate is 10mg-30mg, and the addition amount of sodium benzoate is 10mg-30 mg.
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