CN116172145B - Cyclocarya paliurus leaf plant beverage and preparation method thereof - Google Patents
Cyclocarya paliurus leaf plant beverage and preparation method thereof Download PDFInfo
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- CN116172145B CN116172145B CN202310055948.6A CN202310055948A CN116172145B CN 116172145 B CN116172145 B CN 116172145B CN 202310055948 A CN202310055948 A CN 202310055948A CN 116172145 B CN116172145 B CN 116172145B
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- 241000233779 Cyclocarya paliurus Species 0.000 title claims abstract description 75
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—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
- 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
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a cyclocarya paliurus leaf plant beverage and a preparation method thereof, and relates to the technical field of plant beverages, wherein the cyclocarya paliurus leaf plant beverage is prepared from the following raw materials in percentage by mass: 20-30% of plant extract containing cyclocarya paliurus leaves, 0.005-0.01% of konjak mannan, 0.15-0.2% of citric acid and the balance of purified water; in addition, the invention discloses a preparation method, and the cyclocarya paliurus leaf plant beverage produced by the method has pure and clear color and is even faint yellow; has faint scent, aromatic flavor and pleasant smell; the product has soft taste, good palatability, and no impurity, suspended matter and precipitate.
Description
Technical Field
The invention belongs to the technical field of plant beverages, and particularly relates to a cyclocarya paliurus leaf plant beverage and a preparation method thereof.
Background
Cyclocarya paliurus belongs to cyclocarya paliurus of Juglandaceae, is a unique single precious plant in China, is distributed in the region of the Yangtze river of China, has the physiological activities of reducing blood sugar, blood pressure and blood fat, and has great medicinal development potential. Many scholars in China research the functional components and the biological activity of cyclocarya paliurus. However, the development of cyclocarya paliurus food is not seen at present, and the market exists in the form of cyclocarya paliurus tea which is a primary product, but is blank in the development of liquid beverage.
In recent years, plant beverages are increasingly popular in the beverage industry in terms of their natural, healthy, natural-returning orientation. However, how to ensure the flavor and storage stability of the plant beverage during the processing and storage process of the plant beverage is a technical problem at present, which provides challenges for the development of the plant beverage industry. How to overcome the technical problems, the development of cyclocarya paliurus leaf plant beverage can add a new variety for the plant beverage industry and lay a foundation for promoting the rapid development of cyclocarya paliurus Liu Chanye.
Disclosure of Invention
The invention aims to solve the problems and provide a cyclocarya paliurus leaf plant beverage and a preparation method thereof.
The invention realizes the above purpose through the following technical scheme:
The invention provides a cyclocarya paliurus leaf plant beverage which is prepared from the following raw materials in percentage by mass: 20-30% of plant extract containing cyclocarya paliurus leaves, 0.005-0.01% of konjak mannan, 0.15-0.2% of citric acid and the balance of purified water.
As a further optimization scheme of the invention, the mass ratio of each component of the cyclocarya paliurus leaf-containing plant extract is cyclocarya paliurus leaf extract: extracting solution of green Sang Shejin: honeysuckle leaching liquor: chrysanthemum leaching solution: medlar extract=60:56:28:35:21.
The invention also provides a preparation method of the cyclocarya paliurus leaf plant beverage, which comprises the following steps:
(1) Cleaning cyclocarya paliurus leaves and other plant ingredients, air drying, pulverizing and sieving;
(2) Sequentially and singly leaching the cyclocarya paliurus leaves treated in the step (1) and other plant ingredients by adopting a secondary leaching method, filtering to obtain leaching solutions, and combining the leaching solutions to obtain a plant leaching solution containing the cyclocarya paliurus leaves;
(3) Eluting the plant leaching solution containing cyclocarya paliurus leaves obtained in the step (2) by using collagen fiber adsorbent as a chromatography medium and water as an eluent to obtain an eluent, and then blending the eluent with konjak mannan, citric acid and purified water according to the formula amount to obtain a blended solution;
(4) And (3) degassing, sterilizing and filling the prepared solution obtained in the step (3) to obtain the cyclocarya paliurus leaf plant beverage.
As a further optimization scheme of the invention, the step (1) is specifically to clean and dry cyclocarya paliurus leaves and other plant ingredients by using distilled water, crush the cyclocarya paliurus leaves and the other plant ingredients for 1-2min by using a Chinese herbal medicine crusher, pass through a 10-mesh sieve, seal and pack the cyclocarya paliurus leaves and the other plant ingredients, and store the cyclocarya paliurus leaves and the other plant ingredients at 4 ℃ for later use.
As a further optimization scheme of the invention, in the step (2), the technological parameters of the secondary leaching method are the primary leaching: the ratio of the raw materials to the water is 1:20, the leaching temperature is 80-90 ℃, and the leaching time is 30-60min; second leaching: the ratio of the raw materials to the water is 1:10, the leaching temperature is 80-90 ℃, and the leaching time is 30-60min.
As a further optimization scheme of the invention, the collagen fiber adsorbent is subjected to amination modification treatment.
As a further optimized scheme of the invention, in the step (4), the sterilization process parameter is high-temperature sterilization at 121 ℃ for 10min.
The invention has the beneficial effects that:
(1) According to the invention, konjak mannan is added into the formula components of cyclocarya paliurus leaf plant beverage, so that the improvement of the storage stability of the beverage is promoted, the effect is better than that of a common stabilizer, the konjak mannan can be used as a substitute for a sweetener, and the flavor of the beverage is ensured.
(2) Before the leaching solution is prepared, the collagen fiber adsorbent is used for eluting, so that substances which are easy to precipitate in the leaching solution and substances with bad flavors such as tannic acid are effectively removed, and the substances are matched with konjak mannan in a synergistic way, so that the flavor of the beverage is ensured, and the storage stability of the beverage is further improved.
(3) The beverage finished product produced by the invention has the health-care function, has pure and clear color and is even faint yellow; has faint scent, aromatic flavor and pleasant smell; the product has soft taste, good palatability, and no impurity, suspended matter and precipitate.
Detailed Description
The following detailed description of the invention is provided to illustrate the invention and should not be construed as limiting the scope of the invention since it is intended that the following detailed description is given for the purpose of illustration only, and that certain non-essential modifications and adaptations of the invention may occur to those skilled in the art in light of the foregoing disclosure.
1. Material
The methods used in this example are conventional methods known to those skilled in the art unless otherwise indicated, and the materials such as reagents used are commercially available products unless otherwise indicated.
2. Method of
Removing plant diseases and insect pests and mildews in cyclocarya paliurus leaves, green mulberry leaves, honeysuckle flowers, chrysanthemum and medlar, cleaning and airing with distilled water, crushing for 1-2min by a Chinese herbal medicine crusher, sieving with a 10-mesh sieve, sealing in a self-sealing bag, and storing in a refrigerator at 4 ℃ for later use;
the pretreated cyclocarya paliurus leaves and other plant ingredients are sequentially and singly leached by adopting a secondary leaching method, leaching solutions are obtained by filtering, and the leaching solutions are combined to obtain plant leaching solutions containing cyclocarya paliurus leaves (the mass ratio is cyclocarya paliurus Liu Jindi liquid: cyclocarya paliurus Sang Shejin leaching solution: honeysuckle leaching solution: chrysanthemum leaching solution: medlar leaching solution=60:56:28:35:21), and the process parameters of the secondary leaching method are that the primary leaching is carried out: the ratio of the raw materials to the water is 1:20, the leaching temperature is 80-90 ℃, and the leaching time is 30-60min; second leaching: the ratio of the raw materials to the water is 1:10, the leaching temperature is 80-90 ℃, the leaching time is 30-60min, and the filtration adopts a vacuum filtration method;
The method comprises the steps of eluting the obtained cyclocarya paliurus leaf-containing plant leaching solution by taking a collagen fiber adsorbent as a chromatographic medium and water as an eluent at an eluting speed of 1.0mL/min to obtain an eluent, and then blending the eluent with konjak mannan, citric acid and purified water according to a formula amount to obtain a blended solution;
The preparation and modification process of the collagen fiber adsorbent comprises the steps of wrapping collagen fibers with gauze, immersing the wrapped collagen fibers in distilled water, adding an edible preservative accounting for 0.15% of the mass of the collagen fibers into the distilled water, and mixing the soaked collagen fibers with chemically pure ethylenediamine of carboxyl and polyamine-based compounds in the collagen fibers according to a ratio of 1: adding collagen fiber and polyamine compound into a three-mouth bottle according to the mole ratio of 0.6, adding 50ml of water into the three-mouth bottle according to each mole of collagen fiber, heating to 20 ℃, starting a stirrer to stir, adding chemically pure 1- (3-dimethylaminopropyl) -3-ethylcarbodiimide hydrochloride serving as a catalyst with the mass percent of 3% of the collagen fiber into the three-mouth bottle after uniformly mixing, carrying out heat preservation reaction for 3 hours, pumping out water and unreacted polyamine compound by using an R series rotary evaporator at 100 ℃ after the reaction is finished, alternately washing a product by using water, water and chemically pure acetone, drying to constant weight at 30 ℃ to obtain the amination modified collagen fiber, and sieving the amination modified collagen fiber adsorbent by using a 100-mesh sieve after grinding.
Degassing the prepared solution obtained in the step (3) by a vacuum degassing device, sterilizing, and filling to obtain cyclocarya paliurus leaf plant beverage, wherein the sterilizing process parameter is that the cyclocarya paliurus leaf plant beverage is sterilized at a high temperature of 121 ℃ for 10min.
3. Verification test
1. In order to verify the effect of the addition of konjak mannan on the storage stability of beverages, the following examples and comparative examples were set up:
Example 1
(1) Removing plant diseases and insect pests and mildews in cyclocarya paliurus leaves, green mulberry leaves, honeysuckle flowers, chrysanthemum and medlar, cleaning and airing with distilled water, crushing for 2min by a Chinese herbal medicine crusher, sieving with a 10-mesh sieve, sealing in a self-sealing bag, and storing in a refrigerator at 4 ℃ for later use;
(2) Sequentially and individually leaching the cyclocarya paliurus leaves treated in the step (1) and other plant ingredients by adopting a secondary leaching method, filtering to obtain leaching solutions, and combining the leaching solutions to obtain a plant leaching solution containing cyclocarya paliurus leaves (the mass ratio of cyclocarya paliurus Liu Jindi to cyclocarya paliurus Sang Shejin to honeysuckle to chrysanthemum to medlar is=60:56:28:35:21);
(3) The method comprises the steps of eluting the obtained cyclocarya paliurus leaf-containing plant leaching solution by taking a collagen fiber adsorbent as a chromatographic medium and water as an eluent at the eluting speed of 0.5mL/min to obtain the eluent, and then blending the eluent, the konjac mannan, the citric acid and the purified water according to the formula amount (in mass percent) including 30% of cyclocarya paliurus leaf-containing plant leaching solution, 0.005% of konjac mannan and 0.15% of citric acid, and the balance of purified water to obtain a blending solution.
(4) Degassing the prepared solution obtained in the step (3) by a vacuum degassing device, sterilizing, and filling to obtain cyclocarya paliurus leaf plant beverage, wherein the sterilizing process parameter is that the cyclocarya paliurus leaf plant beverage is sterilized at a high temperature of 121 ℃ for 10min.
Example 2
The difference from example 1 is that in step (3), the collagen fiber adsorbent is used as a chromatography medium, water is used as an eluent to perform elution treatment on the obtained cyclocarya paliurus leaf-containing plant extract, the elution speed is 0.5mL/min, the eluent is obtained, the eluent comprises 30% of cyclocarya paliurus leaf-containing plant extract, 0.01% of konjak mannan and 0.15% of citric acid, and the balance is purified water, and the eluent, konjak mannan, citric acid and purified water are prepared to obtain a preparation.
The rest of the procedure is the same as in example 1.
Comparative example 1
The difference from example 1 is that in step (3), the collagen fiber adsorbent is used as a chromatography medium, water is used as an eluent to perform elution treatment on the obtained cyclocarya paliurus leaf-containing plant extract, the elution speed is 0.5mL/min, the eluent is obtained, the eluent comprises 30% of cyclocarya paliurus leaf-containing plant extract, 0.005% of stevioside and 0.15% of citric acid in terms of formula amount (in percentage by mass), and the balance is purified water, and the eluent, stevioside, citric acid and purified water are prepared to obtain a prepared solution.
The rest of the procedure is the same as in example 1.
Comparative example 2
The difference from example 1 is that in step (3), the collagen fiber adsorbent is used as a chromatography medium, water is used as an eluent to perform elution treatment on the obtained cyclocarya paliurus leaf-containing plant extract, the elution speed is 0.5mL/min, the eluent is obtained, the eluent comprises 30% of cyclocarya paliurus leaf-containing plant extract, 0.01% of sodium carboxymethylcellulose and 0.15% of citric acid, and the balance is purified water according to the formula (in percentage by mass), and the eluent is blended with white granulated sugar, citric acid and purified water to obtain a blended solution.
The rest of the procedure is the same as in example 1.
1.1 Measurement of physical indicators of beverages
After the cyclocarya paliurus leaf plant beverage samples of examples 1-2 and comparative examples 1-2 were stored at room temperature in the dark for 90d, physical indexes (chromaticity, transmittance, and turbidity) of the beverage initial and 90d were tested.
The chromaticity measurement method is to measure chromaticity by using a comparative colorimeter, wherein the size of a cuvette is 10mm multiplied by 20mm multiplied by 40mm. The beverage sample is injected into the cuvette, and then the cuvette is placed in a measuring groove of a cuvette, red, yellow and blue filters are adjusted, and chromaticity is determined, wherein the unit is the roviden unit.
The transmittance was measured by performing full spectrum scanning on the beverage, and measuring the wavelength at which the absorbance reached the peak value as 357nm. At this wavelength, the absorbance of the sample was measured and converted to transmittance at t=10 -A, with transmittance T having the following relationship with absorbance a:
the turbidity measurement method is that NTU is used as a unit, and a digital display turbidity meter is used for measuring turbidity. Zeroing with distilled water filtered through a 0.2 μm membrane, correcting with a standard suspension of fulmazepine (ntu=40), and then placing the sample in a sample bottle for measurement.
The results are shown in Table 1:
the results show that: examples 1-2 showed little change in chromaticity, turbidity and transmittance after 90d light-proof storage, but comparative examples 1-2 showed various changes in chromaticity, turbidity and transmittance, and the turbidity of the samples showed changes, and the stability and quality of the products were deteriorated, thus demonstrating that the addition of konjak mannan can improve the storage stability of the beverages to some extent.
1.2 Organoleptic evaluation of beverages
The cyclocarya paliurus leaf plant beverage samples of examples 1-2 and comparative examples 1-2 were subjected to sensory evaluation, 100 points were fully divided, and the scoring panel consisted of 10 persons having a certain sensory evaluation experience, each of which was scored and averaged. The evaluation index was color, flavor, taste, texture (each divided into five grades), and the weight was 20% of color, flavor 20%, taste 40%, and texture 20%, respectively.
Evaluation procedure notes: when evaluating the tissue morphology, observing the tissue by transmitting light; the taste in the mouth was diluted with water after each evaluation, and the next evaluation was performed at about 10 seconds intervals.
TABLE 3 sensory evaluation results
The results show that: the sensory evaluation scores of the beverages of examples 1-2 were better than those of comparative examples 1-2, the beverages were pale yellow, sweet in aftertaste and better in taste, and the use of konjak mannan in examples 1-2 instead of stevioside and white sugar in comparative examples 1-2 can ensure the taste of the beverages, and it is clear from the results of Table 1 that konjak mannan not only can improve the storability of the beverages but also can ensure the sensory quality of the beverages.
2. To verify the effect of the preparation method on the quality of the beverage, the following comparative examples were set up:
Comparative example 3
The difference from example 1 is that in step (3), the collagen fiber adsorbent is used as a chromatography medium, and water is used as an eluent for elution treatment, and the collagen fiber adsorbent is not subjected to amination modification treatment;
the rest of the procedure is the same as in example 1.
Comparative example 4
The difference from example 1 is that in step (3), the plant extract containing cyclocarya paliurus leaves is directly prepared with konjak mannan, citric acid and purified water according to the formula amount without using collagen fiber adsorbent as a chromatography medium and water as an eluent for elution treatment;
the rest of the procedure is the same as in example 1.
Comparative example 5
The difference from example 1 is that in step (3), the plant extract containing cyclocarya paliurus leaves is subjected to elution treatment by using polyamide as a chromatographic medium and 75% ethanol solution as an eluent;
the rest of the procedure is the same as in example 1.
Comparative example 6
The difference from comparative example 2 is that in step (3), the plant extract containing cyclocarya paliurus leaves is subjected to elution treatment by using polyamide as a chromatographic medium and 75% ethanol solution as an eluent.
2.1 Determination of physical indicators of beverages
After the cyclocarya paliurus leaf plant beverage samples of comparative examples 3 to 6 were stored at room temperature in the dark for 90 days, physical indexes (chromaticity, transmittance and turbidity) of the beverage initial and 90 days were measured according to the same measurement method as 1.1, and the results are shown in table 4.
The results show that, compared with the comparative example 4, which did not undergo elution by the collagen fiber adsorbent and had a significant decrease in light transmittance, turbidity and chromaticity after 90d light-proof storage, the stability of the product was severely deteriorated, and the deterioration of the product quality was the highest, compared with the comparative example 1-2, the stability was lower than that of the comparative example 4, because the comparative example 3 did not undergo elution by the collagen fiber adsorbent, the easily precipitated substances in the leaching solution and the undesirable flavor substances such as tannic acid were effectively removed, but the collagen fiber adsorbent did not undergo amination modification, the adsorption selectivity was not high, and therefore the effect was not as good as that of the example 1-2, in addition, the comparative example 5 was subjected to elution treatment by using polyamide as the chromatographic medium, and the 75% ethanol solution was not good as that of the example 1-2, and finally, the comparative example 6 did not undergo elution by the collagen fiber adsorbent, and thus the stability of the collagen fiber adsorbent was remarkably lowered, and the stability of the drink was remarkably improved after the collagen fiber adsorbent was added, and the drink was significantly deteriorated.
2.2 Organoleptic evaluation of beverages
The sensory evaluation was performed on the cyclocarya paliurus leaf plant beverage samples of comparative examples 3 to 6 according to the same evaluation method as 1.2, and the results are shown in table 5.
The results show that the sensory evaluation scores of the beverages of comparative examples 3-6 are not the same as those of examples 1-2, and the results in combination with Table 4 show that the use of konjak mannan in combination with elution by a collagen fiber adsorbent can not only improve the stability of the beverages, but also delay the deterioration process of the beverages, and can improve the mouthfeel and quality of the products.
In addition, the beverage finished product in the embodiment 1 is obtained by measuring the chemical index of the beverage, the content of crude polysaccharide is 41.26mg/kg, the content of total flavone is 28.45mg/kg, the content of total triterpene is 19.89mg/kg, the content of active ingredients is rich, and the beverage has good health care value.
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention.
Claims (3)
1. The cyclocarya paliurus leaf plant beverage is characterized by being prepared from the following raw materials in percentage by mass: 20-30% of eluent of plant extract containing cyclocarya paliurus leaves, 0.005-0.01% of konjak mannan, 0.15-0.2% of citric acid and the balance of purified water; wherein, the mass ratio of each component of the plant extract containing cyclocarya paliurus leaves is cyclocarya paliurus leaf extract: extracting solution of green Sang Shejin: honeysuckle leaching liquor: chrysanthemum leaching solution: medlar extract=60:56:28:35:21;
the preparation method of the cyclocarya paliurus leaf plant beverage comprises the following steps of:
(1) Cleaning cyclocarya paliurus leaves, folium Mori, flos Lonicerae, flos Chrysanthemi and fructus Lycii, air drying, pulverizing, and sieving;
(2) Sequentially and individually leaching the cyclocarya paliurus leaves, the honeysuckle flowers, the chrysanthemum flowers and the medlar which are treated in the step (1) by adopting a secondary leaching method, filtering to obtain leaching solutions, and combining the leaching solutions to obtain plant leaching solutions containing the cyclocarya paliurus leaves, wherein the process parameters of the secondary leaching method are as follows: the ratio of the raw materials to the water is 1:20, the leaching temperature is 80-90 ℃, and the leaching time is 30-60min; second leaching: the ratio of the raw materials to the water is 1:10, the leaching temperature is 80-90 ℃, and the leaching time is 30-60min;
(3) Eluting the cyclocarya paliurus leaf-containing plant extract obtained in the step (2) by using the amination modified collagen fiber adsorbent as a chromatography medium and water as an eluent to obtain cyclocarya paliurus leaf-containing plant extract eluent, and blending the cyclocarya paliurus leaf-containing plant extract eluent with konjak mannan, citric acid and purified water according to the formula amount to obtain a blending solution;
(4) And (3) degassing, sterilizing and filling the prepared solution obtained in the step (3) to obtain the cyclocarya paliurus leaf plant beverage.
2. The cyclocarya paliurus leaf plant beverage of claim 1, wherein the step (1) is characterized in that the cyclocarya paliurus leaf, the folium mori, the honeysuckle, the chrysanthemum and the medlar are washed and dried by distilled water, crushed for 1-2min by a Chinese herbal medicine crusher, sieved by a 10-mesh sieve, hermetically packaged and stored at 4 ℃ for standby.
3. The cyclocarya paliurus leaf plant beverage according to claim 1, wherein the sterilization process parameter in the step (4) is sterilization at 121 ℃ for 10min.
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