CN115024450A - Preparation method of roxburgh rose juice composite embedded beverage - Google Patents

Preparation method of roxburgh rose juice composite embedded beverage Download PDF

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Publication number
CN115024450A
CN115024450A CN202210719805.6A CN202210719805A CN115024450A CN 115024450 A CN115024450 A CN 115024450A CN 202210719805 A CN202210719805 A CN 202210719805A CN 115024450 A CN115024450 A CN 115024450A
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roxburgh rose
juice
stirring
concentrated
preparing
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CN202210719805.6A
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Inventor
彭长文
代若恒
唐倩
胡杰
田安全
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Sichuan Tiansheng Pharmaceutical Co ltd
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Sichuan Tiansheng Pharmaceutical Co ltd
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Publication of CN115024450A publication Critical patent/CN115024450A/en
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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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A23L2/082—Concentrating or drying of juices by membrane processes
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A23L2/082—Concentrating or drying of juices by membrane processes
    • A23L2/085—Concentrating or drying of juices by membrane processes by osmosis, reverse osmosis, electrodialysis
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Water Supply & Treatment (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicinal Preparation (AREA)

Abstract

The invention provides a preparation method of a roxburgh rose juice composite embedded beverage, which comprises the following steps: s1, preparing roxburgh rose concentrated juice; s2, preparing roxburgh rose concentrated juice liposome: dissolving cholesterol with anhydrous ethanol, standing for cooling after complete dissolution, adding lecithin, stirring, mixing uniformly, heating to 55 deg.C, stirring, slowly pouring concentrated succus Rosae Normalis, stirring, maintaining at 55 deg.C for ten minutes, pouring into high pressure homogenizer for homogenizing after ten minutes, and homogenizing to obtain concentrated succus Rosae Normalis liposome; s3, preparing a gel embedding part; and S4, uniformly stirring and mixing the liquid of the S3 part and the liquid of the S4 part, performing vacuum concentration on a rotary evaporator, and naturally cooling to obtain a finished product. The invention embeds the roxburgh rose juice after being concentrated by the liposome and gel dual embedding technology, greatly improves the absorption and utilization of the vitamin c and the flavone, and simultaneously solves the problem that the vitamin c and the flavone are easy to be oxidized and lose the health care function in the storage process of roxburgh rose products.

Description

Preparation method of roxburgh rose juice composite embedded beverage
Technical Field
The invention relates to the technical field of beverage preparation, in particular to a preparation method of a roxburgh rose juice compound embedded beverage.
Background
The roxburgh rose has high nutritive value and medicinal value, the content of vitamin C in the pulp of the roxburgh rose is higher than that of the fruits, the content of vitamin C in every 100g of the pulp is 2054-2725 mg, and the content of vitamin C is 500 times higher than that of apples and pears, 100 times higher than that of oranges and 100 times higher than that of kiwi fruits, and 9 times higher than that of kiwi fruits; the content of vitamin P is extremely high, and every 100g of pulp contains 5980-12895 mg of vitamin P, which is 120 times higher than that of oranges and 150 times higher than that of vegetables. The fruit king is called "Wei C Huang". It is also rich in vitamin B1, B2, E, K1 and other 16 trace elements, and has 46 times higher function than wild jujube and 2.4 times higher total flavone content than ginkgo leaf. Rosa roxburghii is also known as a green rare fruit with long life and cancer prevention, contains anti-cancer substances and SOD anti-aging substances, and also has the effects of strengthening spleen, promoting digestion, removing food stagnation, invigorating qi, and strengthening kidney. Therefore, the wild fruit tree with great development value is particularly emphasized in Japan and America since the research, development and utilization of the roxburgh rose once brought high tide in China and recently taken abroad. The rosa roxburghii tratt has a wide development prospect and should be protected and paid attention to.
The absorption and utilization rate of vitamin c and flavone in the existing roxburgh rose product is low in the manufacturing process, meanwhile, the vitamin c and the flavone are easily oxidized and lose the health care effect in the storage process of the roxburgh rose product, and the traditional film embedding method and the ultrasonic embedding method in a laboratory cannot realize large-scale production.
Disclosure of Invention
Aiming at the problems that the absorption and utilization rate of vitamin c and flavone are low in the manufacturing process of the prior roxburgh rose product, and the vitamin c and the flavone are easy to be oxidized and lose the health care function in the storage process of the roxburgh rose product, the invention provides a preparation method of roxburgh rose juice compound embedded beverage,
in order to achieve the purpose, the invention is realized by the following technical scheme:
a preparation method of a roxburgh rose juice compound embedded beverage comprises the following steps:
s1, preparing roxburgh rose concentrated juice: filtering and clarifying the roxburgh rose juice raw material liquid, permeating water through a reverse osmosis membrane by a membrane concentration technology, and concentrating by three times, wherein the content of vitamin c in roxburgh rose is detected to be 5.5-6.0%, and the content of flavone is detected to be 3-3.5%;
s2, preparation of roxburgh rose concentrated juice liposome: dissolving cholesterol with anhydrous ethanol, standing for cooling after complete dissolution, adding lecithin, stirring, mixing uniformly, heating to 55 deg.C, stirring, slowly pouring concentrated succus Rosae Normalis, stirring, maintaining at 55 deg.C for ten minutes, pouring into high pressure homogenizer for homogenizing after ten minutes, and homogenizing to obtain concentrated succus Rosae Normalis liposome;
s3, preparation of gel embedding part: adding gelatin into purified water, heating to dissolve completely, adding xylitol, fructose and sucralose, mixing and stirring uniformly to obtain a gel part;
s4, stirring and mixing the liquid of the S3 and the liquid of the S4 evenly, keeping the temperature of 50-60 ℃ on a rotary evaporator for vacuum concentration, stopping the concentration until the liquid is in a semi-flowing state, and naturally cooling to obtain a finished product.
As a further scheme of the invention, in S2, the raw material formula required by metering 2000g of finished product is as follows: lecithin 360g, cholesterol: 60g, absolute ethyl alcohol: 480ml, concentrated roxburgh rose juice: 1000 g.
As a further scheme of the invention, in S2, homogenizing for 2-3 times in a high-pressure homogenizer with the homogenizing pressure of 20-25 MPa.
As a further scheme of the invention, in S3, the raw material formula required by metering 2000g of finished product is as follows: purifying water: 1000g, sucralose: 0.1g, fructose: 100g, xylitol: 100g, gelatin: 20 g.
As a further aspect of the invention, in S3, the gelatin may be replaced with pectin or sodium carboxymethylcellulose.
The invention has the beneficial effects that: the invention embeds the roxburgh rose juice after being concentrated by the liposome and gel dual embedding technology, greatly improves the absorption and utilization of the vitamin c and the flavone, and simultaneously solves the problem that the vitamin c and the flavone are easy to be oxidized and lose the health care function in the storage process of roxburgh rose products. The good emulsification effect of the high-pressure homogenizer is different from that of the traditional laboratory film embedding method and ultrasonic embedding in the treatment process, so that the flow from pilot plant test to large-scale production is realized, and good economic benefit and value are brought to the deep processing added value of the roxburgh rose industry.
Description of the drawings:
FIG. 1 is a standard curve diagram of vitamin C content in the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples
A preparation method of a roxburgh rose juice compound embedded beverage comprises the following steps:
s1, preparing roxburgh rose concentrated juice: filtering clarified Rosa roxburghii Tratt juice raw material liquid, performing membrane concentration technology, allowing water to seep out through a reverse osmosis membrane, concentrating by three times, and detecting that the content of vitamin c in Rosa roxburghii Tratt is 5.5% -6.0% and the content of flavone is 3% -3.5%;
s2, preparation of roxburgh rose concentrated juice liposome: dissolving cholesterol with anhydrous ethanol, standing for cooling after complete dissolution, adding lecithin, stirring, mixing uniformly, heating to 55 deg.C, stirring, slowly pouring concentrated succus Rosae Normalis, stirring, maintaining at 55 deg.C for ten minutes, pouring into high pressure homogenizer for homogenizing after ten minutes, and homogenizing to obtain concentrated succus Rosae Normalis liposome;
s3, preparation of gel embedding part: adding gelatin into purified water, heating to dissolve completely, adding xylitol, fructose and sucralose, mixing and stirring uniformly to obtain a gel part;
s4, stirring and mixing the liquid of the S3 and the liquid of the S4 evenly, keeping the temperature of 50-60 ℃ on a rotary evaporator for vacuum concentration, stopping the concentration until the liquid is in a semi-flowing state, and naturally cooling to obtain a finished product.
Wherein: the raw material formula required by measuring 2000g of finished products is as follows:
liposome-embedded fraction: lecithin 360g, cholesterol: 60g, absolute ethyl alcohol: 480ml, concentrated roxburgh rose juice: 1000 g.
Gel embedding part: purifying water: 1000g, sucralose: 0.1g, fructose: 100g, xylitol: 100g, gelatin: 20 g.
Mixing the liposome and gel, and vacuum evaporating at 50-60 deg.C to obtain 2000 g.
Examples of the experiments
Measurement of particle diameter and embedding Rate
Particle size measurement of gel liposomes after dilution of gel liposomes with buffer, the particle size and particle size distribution were measured with a laser nanometer particle size analyzer. The test angle is 90 degrees, the test temperature is 25.00 degrees, and the test light wavelength is 635.00 nm.
Gel liposome encapsulation rate determination
The vitamin c standard curve is drawn, as shown in figure 1,
0, 0.1, 0.2, 0.4, 0.6, 0.8, 1.0, 1.5, 2.0mL of an ascorbic acid standard use solution (corresponding to 0, 10.0, 20.0, 40.0, 60.0, 80.0, 100.0, 150.0, 200.0. mu.g of ascorbic acid) was precisely aspirated and placed in 10mL cuvettes, respectively. 0.3mL of EDTA solution (0.25mol/L), 0.5mL of acetic acid solution (0.5mol/L) and 1.25mL of fast blue B salt solution (2g/L) are added respectively, water is added to dilute the mixture to the scale, and the mixture is mixed uniformly by a vortex mixer. Standing at room temperature (20-25 ℃) for 20min, transferring into a 1cm cuvette, measuring absorbance at a wavelength of 420nm by taking a zero tube as a reference, and drawing a standard curve by using the absorbance of each standard point.
As can be seen from fig. 1, in the measurement range, the absorbance (y) and the vitamin c content (x) in the solution satisfy a linear relationship, and the correlation is high when y is 0.0078 x-0.0210 and R2 is 0.9975.
And (3) measuring the embedding rate (dialysis-spectrophotometry), adding 1g of gel liposome into deionized water to dilute to 10mL, placing the gel liposome into a treated dialysis bag (cut off range 12000-14000) after shaking and stirring uniformly, sealing the bag, placing the bag into a beaker, and dialyzing for 10 hours at room temperature. Taking out 1mL of dialyzed internal solution, measuring the absorbance at the wavelength of 420nm, substituting into a standard curve to calculate the content of the embedded vitamin c, and calculating the embedding rate of the vitamin c according to the dilution times.
Embedding rate/% ═ m pack/m total × 100
In the formula: m and m total respectively represent the content of vitamin c embedded in the liposome and the total vitamin c dosage.
Determination of flavones in gel liposomes
Measuring the flavone embedding rate by GB/T20574-2006 (measuring method of total flavone in propolis-spectrophotometry) by using the dialyzed internal solution as a detection sample for embedding flavone according to the sample processing method in 2.5.2.1.
Particle size, embedding rate and stability
Two kinds of detection are carried out on a nanometer particle size detector and a micrometer particle size detector, and the final result is as follows: about 40% of the liposome is 2-40um at 100-150nm and about 60%.
According to the determination result, the encapsulation rate of the gel liposome to the vitamin c in the roxburgh rose concentrated juice can reach 45.2 percent, and the embedding rate to the flavone in the roxburgh rose concentrated juice is 60.5 percent; the gel liposomes were placed in a closed state at 4 ℃ for 45 days, and the stability was examined by using the particle size change of the liposomes as an index. The results show that the particle size of the liposome suspension is not obviously changed, and the stability of the liposome suspension is good. Meanwhile, the content change of the vitamin c and the flavone is determined to be more than 90 percent.
The invention adopts double embedding, firstly, the roxburgh rose concentrated solution liposome is embedded, the liposome adopts phospholipid, cholesterol and absolute ethyl alcohol as main membrane materials to prepare lipid phase, then the water phase roxburgh rose concentrated juice and the lipid phase are mixed and homogenized under high pressure to form a uniform emulsification system, then the flavoring gel aqueous phase is mixed and homogenized to form a uniform system, and finally, organic solvent and part of water are removed by a certain method to obtain golden paste. The method can make the internal water phase have larger space and higher encapsulation efficiency, and the particle size of 40% liposome is 100-150nm, and 60% liposome is 2-40 um. The vitamin c and the flavonoid substances in the roxburgh rose juice are wrapped in the liposome, so that the roxburgh rose liposome has the advantages of slow release, controlled release, stability, improvement of the utilization rate and the like.
The invention embeds the roxburgh rose juice after being concentrated by the liposome and gel dual embedding technology, greatly improves the absorption and utilization of the vitamin c and the flavone, and simultaneously solves the problem that the vitamin c and the flavone are easy to be oxidized and lose the health care function in the storage process of roxburgh rose products. The good emulsification effect of the high-pressure homogenizer is different from that of the traditional laboratory film embedding method and ultrasonic embedding in the treatment process, so that the flow from pilot plant test to large-scale production is realized, and good economic benefit and value are brought to the deep processing added value of the roxburgh rose industry.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.

Claims (5)

1. The preparation method of the roxburgh rose juice compound embedded beverage is characterized by comprising the following steps:
s1, preparing roxburgh rose concentrated juice: filtering and clarifying the roxburgh rose juice raw material liquid, permeating water through a reverse osmosis membrane by a membrane concentration technology, and concentrating by three times, wherein the content of vitamin c in roxburgh rose is detected to be 5.5-6.0%, and the content of flavone is detected to be 3-3.5%;
s2, preparing roxburgh rose concentrated juice liposome: dissolving cholesterol with anhydrous ethanol, standing for cooling after complete dissolution, adding lecithin, stirring, mixing uniformly, heating to 55 deg.C, stirring, slowly pouring concentrated succus Rosae Normalis, stirring, maintaining at 55 deg.C for ten minutes, pouring into high pressure homogenizer for homogenizing after ten minutes, and homogenizing to obtain concentrated succus Rosae Normalis liposome;
s3, preparation of gel embedding part: adding gelatin into purified water, heating to dissolve completely, adding xylitol, fructose and sucralose, mixing and stirring uniformly to obtain a gel part;
s4, stirring and mixing the liquid of the S3 and the liquid of the S4 evenly, keeping the temperature of 50-60 ℃ on a rotary evaporator for vacuum concentration, stopping the concentration until the liquid is in a semi-flowing state, and naturally cooling to obtain a finished product.
2. The method for preparing a roxburgh rose juice composite embedded beverage according to claim 1, wherein in S2, the required raw material formula is as follows according to 2000g finished product measurement: lecithin 360g, cholesterol: 60g, absolute ethyl alcohol: 480ml, concentrated roxburgh rose juice: 1000 g.
3. The method for preparing a Rosa roxburghii juice composite embedded beverage according to claim 1, wherein in S2, homogenizing for 2-3 times in a high pressure homogenizer with homogenizing pressure of 20-25 MPa.
4. The method for preparing a roxburgh rose juice composite embedded beverage according to claim 1, wherein in S3, the required raw material formula is as follows according to 2000g finished product measurement: purifying water: 1000g, sucralose: 0.1g, fructose: 100g, xylitol: 100g, gelatin: 20 g.
5. The method for preparing a complex embedded beverage of Rosa roxburghii juice according to claim 1, wherein in S3, gelatin can be replaced by pectin or sodium carboxymethylcellulose.
CN202210719805.6A 2022-06-23 2022-06-23 Preparation method of roxburgh rose juice composite embedded beverage Pending CN115024450A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102258460A (en) * 2010-09-21 2011-11-30 河南科技大学 Baicalein liposome gel and preparation method thereof
CN108478607A (en) * 2018-04-26 2018-09-04 广西呈鸣生物科技有限公司 A kind of preparation method of Herba Pileae Scriptae extract liposome hydrogel
CN109125252A (en) * 2018-09-25 2019-01-04 太仓欧典新材料有限公司 A kind of preparation method of alkannin liposome gel
CN109498576A (en) * 2018-08-30 2019-03-22 浙江工业大学 A kind of preparation method for the composite phospholipid liposome that low-ester pectin is stable

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102258460A (en) * 2010-09-21 2011-11-30 河南科技大学 Baicalein liposome gel and preparation method thereof
CN108478607A (en) * 2018-04-26 2018-09-04 广西呈鸣生物科技有限公司 A kind of preparation method of Herba Pileae Scriptae extract liposome hydrogel
CN109498576A (en) * 2018-08-30 2019-03-22 浙江工业大学 A kind of preparation method for the composite phospholipid liposome that low-ester pectin is stable
CN109125252A (en) * 2018-09-25 2019-01-04 太仓欧典新材料有限公司 A kind of preparation method of alkannin liposome gel

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Application publication date: 20220909