WO2018077147A1 - Siraitia grosvenorii flavor instant drink and preparation method therefor - Google Patents

Siraitia grosvenorii flavor instant drink and preparation method therefor Download PDF

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Publication number
WO2018077147A1
WO2018077147A1 PCT/CN2017/107384 CN2017107384W WO2018077147A1 WO 2018077147 A1 WO2018077147 A1 WO 2018077147A1 CN 2017107384 W CN2017107384 W CN 2017107384W WO 2018077147 A1 WO2018077147 A1 WO 2018077147A1
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han guo
luo han
extract
flavor
content
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PCT/CN2017/107384
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French (fr)
Chinese (zh)
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张云
李健
蓝福生
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桂林吉福思罗汉果有限公司
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Priority to CN201780008601.9A priority Critical patent/CN108697124A/en
Publication of WO2018077147A1 publication Critical patent/WO2018077147A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • 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
    • A23L2/04—Extraction of 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

Definitions

  • the invention relates to a novel flavor product for deep processing of Luo Han Guo. Due to the addition of Luo Han Guo flavor extract, the traditional Luo Han Guo juice can be solidified without adding auxiliary materials, which provides a new idea for improving the comprehensive utilization of Luo Han Guo resources and the development of new flavor products.
  • Mangosteen is a precious dual-use plant for medicine and food. It contains rich nutrients and functional active ingredients. Therefore, people are eager to obtain Luo Han Guo deep-processing products that retain the nutrition and good flavor of Luo Han Guo to improve the utilization value of Luo Han Guo.
  • the water extract of Siraitia grosvenii usually cannot be dried into a solid after being concentrated by ultrafiltration, and can only exist in a liquid state, and its stability is poor, and transportation and storage are extremely difficult. Although some researchers can form a solid by cooling after boiling at high temperature, the product will also disappear due to the long-term high temperature cooking and the unique taste and flavor of the fresh fruit.
  • the present invention obtains the flavor component of Luo Han Guo by adsorption chromatography, ultrafiltration, nanofiltration separation, concentration and drying, and mixes it with Luo Han Guo ultrafiltration concentrate in an appropriate ratio to solve the water extraction ultrafiltration concentration of Luo Han Guo.
  • the beverage prepared by the method of the present invention reinforces its unique flavor on the basis of the flavor of the Luo Han Guo juice.
  • the product prepared by the method of the invention not only maintains the flavor of Luo Han Guo itself, but also has a good mouthfeel and appearance color, solves the technical problems in the field, and obtains a deep processing product of Luo Han Guo which has broad market prospect, and promotes non-sweetness of Luo Han Guo.
  • the application of glycoside flavor substances further enhances the utilization value of Luo Han Guo.
  • the invention relates to:
  • a Luo Han Guo flavor instant drink comprising a Luo Han Guo flavor extract and a Luo Han Guo ultrafiltration concentrate, wherein the ratio of sucrose to glucose + fructose in the drink is 2.5 to 8.0, and the total plant protein is 15 to 35%.
  • the content of mogroside V does not exceed 10%.
  • the instant beverage according to item 1 or 2, wherein the total plant protein is from 18.0% to 30.0%, preferably from 18.0% to 26.0%, more preferably from 20.0% to 25.0%.
  • the instant beverage according to any one of items 1 to 4, wherein the total sugar content of the drink is from 20 to 65%, preferably from 30 to 65%, more preferably from 40 to 60%.
  • the instant beverage according to any one of items 1 to 6, which is a tea powder, a tea bag, a tea cream, a tea cake or a tea cream tablet.
  • a method of preparing an instant beverage of items 1-8 comprising:
  • water extraction is carried out, preferably 60-100 ° C hot water extraction
  • the membrane retentate is concentrated to obtain the Luo Han Guo flavor extract
  • the Luo Han Guo ultrafiltration concentrate and the Luo Han Guo flavor extract prepared above are 1:1 to 1:8, preferably 1:2-1:7, most preferably 1:3-1:6, for example, 1:1, Proportional allocation of 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8;
  • the preparation liquid obtained in the step 3) is sterilized and dried to obtain a Luo Han Guo flavor instant drink.
  • the adsorption resin is a macroporous polymer adsorption resin, more preferably a styrene divinylbenzene copolymer or a divinylbenzene copolymer resin.
  • the ultrafiltered solution passes through a nanofiltration membrane having a molecular weight cut off of 250-2500, preferably 250-2000, 250-1500, 250-1000. filter.
  • a Luo Han Guo flavored instant drink prepared by the method of any of items 9-15.
  • a method of preparing a Luo Han Guo flavor instant tea tablet comprising:
  • water extraction is carried out, preferably 60-100 ° C hot water extraction
  • the membrane retentate is concentrated to obtain the Luo Han Guo flavor extract
  • the Luo Han Guo ultrafiltration concentrate and the Luo Han Guo flavor extract prepared above are 1:1 to 1:8, preferably 1:2-1:7, most preferably 1:3-1:6, for example, 1:1, Proportional allocation of 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8;
  • the preparation liquid obtained in the step 3) is sterilized and dried, and the sterilization is preferably pasteurized or passed. Filtration, the drying is preferably spray drying;
  • the adsorption resin is a macroporous polymer adsorption resin, more preferably a styrene divinylbenzene copolymer or a divinylbenzene copolymer resin.
  • the baking temperature is 80-130 ° C, 90-125 ° C, 90-120 ° C, 100-120 ° C.
  • the tea cream of claim 27 comprising a Luo Han Guo flavor extract and a Luo Han Guo ultrafiltration concentrate, wherein the ratio of sucrose to glucose + fructose in the tea cream is 2.5 to 8.0, and the total plant protein is 15 to 35%. , the content of mogroside V does not exceed 10%.
  • the tea cake of item 28, wherein the ratio of the sum of sucrose to glucose + fructose is from 2.5 to 6.0, preferably from 2.5 to 5.0, more preferably from 3.0 to 4.0.
  • the tea tablet of item 28 or 29, wherein the total plant protein is from 18.0% to 30.0%, preferably from 18.0% to 26.0%, more preferably from 20.0% to 25.0%.
  • Figure 1 is a flow chart of the preparation process of pure solid flavored Luo Han Guo tea cream tablets.
  • Figure 2 is a diagram showing the relationship between flavor and color value of Luo Han Guo tea cream.
  • Fig. 3 is a color value distribution diagram of different flavored tea creams, wherein 1 indicates original flavor or no tea flavor; 2 indicates similar "Dahongpao" tea flavor and charred flavor; and 3 indicates unpleasant burnt bitterness.
  • Figure 4 is a mouth-feeling radar chart of different mangosteen flavor extracts.
  • FIG. 5 Comparison of the taste of the flavor extracts separated by different nanofiltration membranes.
  • Figure 6 Comparison of the taste of the tea cream and the preparation of the raw materials.
  • Figure 7 Comparison of the taste of tea cream with M50 and traditional dried fruit extract.
  • Sensory laboratory requires good ventilation, suitable for sensory evaluation of lighting, indoor color and temperature, and plenty of space.
  • Sensory evaluator It can objectively evaluate the characteristic smell and taste of the product, and has good communication ability and language expression ability.
  • Tasting requirements Do not eat, drink or smoke at least half an hour before the assessment, you can not use perfume. Concentrate and take the assessment seriously. After evaluating a sample, clean the mouth with a pure water rinse and rest well, then evaluate the next sample.
  • the non-glycoside flavor liquid raw material and the non-glycoside flavor liquid were tasted at a concentration of 5% solid content, and the temperature was kept at a temperature of 50 ° C.
  • Luo Han Guo flavor extract, Luo Han Guo ultrafiltration concentrate and tea cream are made of pure water to make an aqueous solution of mogroside V content of 0.2 ⁇ ; in the case of Luo Han Guo flavor extract, Luo Han Guo flavor extract is not detected. It was made into an aqueous solution having a solid content of 5%. Sensory test results were defined on the sensory test indicators shown in Table 1 on a scale of 0-9.
  • the content of mogroside V in the sample was determined by high performance liquid chromatography (HPLC) peak area external standard method (GB1886.77-2016) with the standard content of mogroside V as standard.
  • HPLC high performance liquid chromatography
  • the measurement was carried out according to the standard GB/T 22221-2008 "Determination of fructose, glucose, sucrose, maltose, and lactose in food by high performance liquid chromatography".
  • the total sugar content defined herein is the sum of the three sugar contents of sucrose, glucose and fructose.
  • the monosaccharide content as defined herein refers to the sum of the contents of glucose and fructose.
  • the method for detecting each sugar is carried out according to the fourth method.
  • Luo Han Guo flavor extract can also be referred to as Luo Han Guo flavor extract.
  • the concentrated liquid was concentrated under reduced pressure to give a saponin extract B: 725 ml, having a solid content of 35.2%.
  • the total acid content of the flavor liquid was 3.6%
  • the sucrose content was 44.9%
  • the fructose+glucose content was 18.3%
  • the mogroside V content was 0.2%
  • the protein content was 18.3%
  • the solid matter yield was 58%.
  • the concentrated liquid was concentrated under reduced pressure to give a yel.
  • the total acid content of the flavor liquid was 2.6%
  • the sucrose was 40.8%
  • the fructose + glucose was 11.5%
  • the protein content was 22.6%
  • the mogroside V content was 0.52%
  • the solid matter yield was 35%.
  • the concentrate was further concentrated under reduced pressure beneficiation ball milling equipment to obtain a Luohuguo flavor extract D having a solid matter content of 35.2% and a volume of 525 ml.
  • the total acid content of the flavor concentrate is 2.1%
  • the sucrose content is 38.9%
  • the fructose+glucose content is 6.2%
  • the mogroside V content is 0.68%
  • the protein content is 25.1%
  • the solid content is obtained.
  • the rate is 28%.
  • the flavor concentrate had a total acid content of 1.5%, a sucrose content of 40.08%, a glucose + fructose content of 3.8%, a mogroside V content of 1.23%, a protein content of 31.0%, and a solid yield of 25.4%.
  • the flavor extract had a total acid content of 0.8%, a sucrose content of 15.6%, a glucose + fructose content of 0.5%, a mogroside V content of 0.1%, a protein content of 45.0%, and a solid yield of 15.9%.
  • the concentrated liquid was concentrated under reduced pressure to obtain a Luo Han Guo flavor extract G: 1100 ml, and the solid content of the solution was 33.2%, and the solution could not be dried.
  • the concentrate was tested to have a color value of 0.203, a total acid content of 6.6%, a total sugar content of 62.2%, a monosaccharide content of 26.3%, a mogroside V content of 0.02%, and a solids yield of 83%.
  • the Luo Han Guo flavor extract B and the Luo Han Guo ultrafiltration concentrate H obtained in Example 2 were mixed and adjusted according to the solid ratio of 8:1, filtered, spray-dried to obtain a tea powder, and the tea powder was baked at 90 ° C. 10h, Luo Han Guo flavor tea cream powder I.
  • the ointment I was tested, the content of mogroside V was 0.6%, the total acid content was 3.56%, the sucrose content was 43.52%, the fructose+glucose content was 19.73, the protein content was 18.32%, the total sugar content was 63.25%, sucrose and The ratio of the sum of glucose + fructose was 2.19.
  • Luo Han Guo flavor extract D and Luo Han Guo ultrafiltration concentrate H according to the solid ratio of 2:1, mix and mix evenly, filter, spray dry to obtain tea cream powder, the tea cream powder at 120 ° C, baked for 0.5h, A unique flavor of Mangosteen tea cream powder J.
  • the tea powder powder J was tested.
  • the content of mogroside V was 1.70%, the total acid content was 2.46%, the sucrose content was 35.85%, the fructose+glucose content was 14.53, the protein content was 23.90%, the total sugar content was 55.03%, and sucrose and The ratio of the sum of glucose + fructose was 2.47.
  • the tea powder was detected by K, the glycoside V content was 1.20%, the total acid content was 2.78%, the sucrose content was 38.59%, the fructose+glucose content was 15.44, the protein content was 21.78%, the total sugar content was 54.3%, sucrose and glucose. The ratio of the sum of fructose was 2.50.
  • Luo Han Guo flavor extract E and Luo Han Guo ultrafiltration concentrate H according to the solid ratio of 1:1 mixing and blending evenly, filter, spray drying to obtain tea cream powder, the tea cream powder at 105 ° C, baking for 1.5h, Unique flavor of Mangosteen tea cream powder L.
  • the tea powder L was tested, the glycoside V content was 2.52%, the total acid content was 2.35%, the sucrose content was 34.92%, the fructose+glucose content was 17.49, the protein content was 24.98%, the total sugar content was 52.38%, sucrose and glucose.
  • the ratio of the sum of fructose is 2.0.
  • the tea powder M was tested, the glycoside V content was 1.52%, the total acid content was 1.69%, the sucrose content was 38.92%, the fructose+glucose content was 6.84, the protein content was 29.61%, the total sugar content was 45.77%, sucrose and glucose. The ratio of the sum of fructose was 5.7.
  • the mangosteen flavored tea cream powder K obtained in the above-mentioned shape is placed in a mold having a shape, softened at 100 ° C for 10 minutes, hot pressed and molded, taken out and cooled to below 50 ° C, and released from the mold to obtain a fast-dissolving pure solid having a specific shape.
  • Example 5 Effect of baking temperature and time of tea powder on product flavor and color value
  • the baking temperature and time of the ointment are the main factors affecting the flavor and color value of the product. After many tests, it is shown that baking at a temperature of 80 ° C for 15 h or baking at a temperature of 130 ° C for 20 min can make the ointment produce a rich flavor. The following are the experimental results of the effect of baking time on flavor at each temperature.
  • Table 2 sample flavor changes with baking temperature and baking time
  • the baking temperature in the range of 80-130 ° C can make the material produce a special tea aroma.
  • the lower temperature of 80 ° C to produce tea aroma requires a longer baking time, but it can be used for a long time. Baking without coking, when the temperature reaches 140 ° C, the material is easy to coke quickly, which is not conducive to obtaining tea flavored products.
  • the data shows that the baking makes the tea cream powder produce a similar taste to the "Dahongpao" tea flavor and coke aroma.
  • Example 6 Effect of heating of tea cream in liquid state and powder state on product flavor
  • the color value of the liquid tea cream and the solid tea cream will change under heating conditions, but the following test can be carried out on whether the tea cream can produce a tea flavor similar to solid baking in a liquid state.
  • the heating of the tea liquid in the liquid state can obviously improve the color value of the product, and the color value can reach the level of the tea powder having the tea fragrance of the embodiment 5, but the product is not because of the color.
  • the deepening of the value produces a tea aroma. Therefore, it can be explained that the tea aroma of the tea cream can be produced only by baking at an appropriate temperature and time in a solid state.
  • Example 7 Effect of different ratios of Luo Han Guo ultrafiltration concentrate and Luo Han Guo flavor extract on drying
  • the Luo Han Guo ultrafiltration concentrate is usually difficult to prepare into a solid powder in a dry form, so it is difficult to prepare a Luo Han Guo flavored beverage from the Luo Han Guo juice alone.
  • the present inventors have found that the Luo Han Guo flavor extract of the present invention is added to the Luo Han Guo ultrafiltration concentrate, and the drying property of the mixture is improved by optimizing the ratio of the sum of sucrose and glucose + fructose.
  • the ultrafiltration concentrate and the flavor extract were prepared according to the ratios of the following tables, and then spray-dried separately, the inlet air temperature was 149 to 159 ° C, and the outlet temperature was 79 to 85 ° C.
  • the spray dried state of the material was investigated.
  • the effect of the ratio on drying is closely related to the monosaccharide (glucose and fructose) and total sugar content and their proportion in the mixture.
  • the content of glucose + fructose in the dry blending mixture is substantially below 20%, and the ratio of the sum of sucrose to glucose + fructose is ⁇ 2.0, and the ratio of too small ultrafiltration concentrate is beneficial to the drying of the product.
  • the Luo Han Guo flavor of the mixture is lowered, and it is not conducive to maintaining the fullness of the product.
  • Example 8 Comparison of tea cream and its preparation process with other products of Luo Han Guo
  • FIG. 4 shows that compared with the raw material (cross-column), the plurality of mouthfeel indexes of the flavor extract are improved, and the sourness is largely weakened.
  • Figure 5 shows that the molecular weight of the retentate obtained by the molecular film with a molecular weight cutoff of 150 is not significantly different from that of the liquid phase of the column, and cannot be dried because it contains more monosaccharides, while the molecular film treated product of 3500 molecular weight cutoff has obvious coke. bitterness.
  • Figure 6 shows that the tea cream retains the flavor of the mangosteen and enhances the mouthfeel as compared to the mouthfeel of the prepared material.
  • Figure 7 shows that the tea cream retains the unique flavor of Luo Han Guo compared with the Luo Han Guo powder M50; compared with the traditional dried fruit extract, it retains the flavor of Luo Han Guo and enhances other tastes.

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Abstract

Disclosed is a siraitia grosvenorii flavor instant drink comprising a siraitia grosvenorii flavor extract and a siraitia grosvenorii ultrafiltration concentrate, wherein the ratio of sucrose to the sum of glucose + fructose is 2.5-8.0, the total plant protein is 15-35%, the content of mogroside V is no more than 10%. Disclosed is a method for preparing the siraitia grosvenorii flavor instant drink, comprising the steps of: 1) preparation of the siraitia grosvenorii ultrafiltration concentrate: a. water extraction after crushing the fruit of siraitia grosvenorii; b. clarifying; c. ultrafiltration; d. concentration; 2) preparation of the siraitia grosvenorii flavor extract: i. preparing the ultrafiltration extract as described above a-c; ii. adsorption chromatography and collection of the outflow liquid; iii. nanofiltration; iv. concentration; 3) blending the siraitia grosvenorii ultrafiltration concentrate and the siraitia grosvenorii flavor extract at the ratio of 1:1-1:8; 4) sterilizing and drying the blended fluid obtained in the step 3).

Description

一种罗汉果风味速溶饮品及其制备方法Luo Han Guo flavor instant drink and preparation method thereof 技术领域Technical field
本发明涉及罗汉果深加工的一种新的风味产品。由于罗汉果风味提取物的加入，使传统的罗汉果原汁不需添加辅料也能顺利实现固体化，为提高罗汉果资源的综合利用、新风味产品的开发提供了新的思路。The invention relates to a novel flavor product for deep processing of Luo Han Guo. Due to the addition of Luo Han Guo flavor extract, the traditional Luo Han Guo juice can be solidified without adding auxiliary materials, which provides a new idea for improving the comprehensive utilization of Luo Han Guo resources and the development of new flavor products.
背景技术Background technique
罗汉果是珍贵的药食两用植物，蕴含丰富的营养物质和功能活性成分，因此，人们渴望获得既保留罗汉果的营养又具有良好风味的罗汉果深加工产品以提高罗汉果的利用价值。然而，罗汉果的水提取物超滤浓缩后通常无法干燥成固体而只能以液体状态存在，其稳定性差，运输和保存极其不易。虽然有研究人员通过高温熬煮后冷却可以形成固体，但获得产品也会因为长时间的高温熬煮而使鲜果的独特的口感和风味消失殆尽。另外也有研究人员通过加入麦芽糊精、环糊精等辅料使其获得良好的干燥状态，但也令其纯天然的属性不复存在。而且，目前市场上罗汉果深加工产品虽然种类琳琅满目，但能在口感、风味上具有较高辨识度，可以引领罗汉果行业的产品几乎没有。因此，亟待寻找既能保留和强化罗汉果独特风味，又不破坏其营养及功能活性成分的产品制备工艺和方法。Mangosteen is a precious dual-use plant for medicine and food. It contains rich nutrients and functional active ingredients. Therefore, people are eager to obtain Luo Han Guo deep-processing products that retain the nutrition and good flavor of Luo Han Guo to improve the utilization value of Luo Han Guo. However, the water extract of Siraitia grosvenii usually cannot be dried into a solid after being concentrated by ultrafiltration, and can only exist in a liquid state, and its stability is poor, and transportation and storage are extremely difficult. Although some researchers can form a solid by cooling after boiling at high temperature, the product will also disappear due to the long-term high temperature cooking and the unique taste and flavor of the fresh fruit. In addition, some researchers have obtained good dry conditions by adding materials such as maltodextrin and cyclodextrin, but their natural properties no longer exist. Moreover, although the variety of deep processing products of Luo Han Guo currently on the market is dazzling, it can be highly recognized in taste and flavor, and there are few products that can lead the Luo Han Guo industry. Therefore, it is urgent to find a product preparation process and method that can retain and strengthen the unique flavor of Luo Han Guo without destroying its nutritional and functional active ingredients.
发明内容Summary of the invention
通过本发明的方法，本发明的申请人解决了本领域的上述问题。具体地，本发明通过吸附层析、超滤、纳滤分离、浓缩、干燥，获得罗汉果风味成分，并将其与罗汉果超滤浓缩物按适当比例调配混合，解决了罗汉果的水提取超滤浓缩物无法干燥的问题。同时，通过本发明的方法制备的饮品，在具罗汉果的原汁风味的基础上又强化了其独特的风味。通过本发明的方法制备的产品既保持了罗汉果本身的风味，同时又具备良好的口感和外观色泽，解决了本领域的技术问题，获得了具有广泛市场前景的罗汉果深加工产品，促进罗汉果中非甜苷风味物质的应用，进一步提升了罗汉果的利用价值。The applicant of the present invention solves the above problems in the art by the method of the present invention. Specifically, the present invention obtains the flavor component of Luo Han Guo by adsorption chromatography, ultrafiltration, nanofiltration separation, concentration and drying, and mixes it with Luo Han Guo ultrafiltration concentrate in an appropriate ratio to solve the water extraction ultrafiltration concentration of Luo Han Guo. The problem that things can't be dried. At the same time, the beverage prepared by the method of the present invention reinforces its unique flavor on the basis of the flavor of the Luo Han Guo juice. The product prepared by the method of the invention not only maintains the flavor of Luo Han Guo itself, but also has a good mouthfeel and appearance color, solves the technical problems in the field, and obtains a deep processing product of Luo Han Guo which has broad market prospect, and promotes non-sweetness of Luo Han Guo. The application of glycoside flavor substances further enhances the utilization value of Luo Han Guo.
本发明涉及： The invention relates to:
1.一种罗汉果风味速溶饮品，包含罗汉果风味提取物和罗汉果超滤浓缩物,其中，该饮品中蔗糖与葡萄糖+果糖之和的比为2.5～8.0，植物总蛋白为15％～35％，罗汉果苷V含量不超过10％。A Luo Han Guo flavor instant drink comprising a Luo Han Guo flavor extract and a Luo Han Guo ultrafiltration concentrate, wherein the ratio of sucrose to glucose + fructose in the drink is 2.5 to 8.0, and the total plant protein is 15 to 35%. The content of mogroside V does not exceed 10%.
2.项1的速溶饮品，其中所述蔗糖与葡萄糖+果糖之和的比为2.5～6.0，优选为2.5～5.0，更优选为3.0～4.0。2. The instant drink of item 1, wherein the ratio of the sum of sucrose to glucose + fructose is from 2.5 to 6.0, preferably from 2.5 to 5.0, more preferably from 3.0 to 4.0.
3.项1或2的速溶饮品，其中所述植物总蛋白为18.0％～30.0％，优选为18.0％～26.0％，更优选为20.0％～25.0％。3. The instant beverage according to item 1 or 2, wherein the total plant protein is from 18.0% to 30.0%, preferably from 18.0% to 26.0%, more preferably from 20.0% to 25.0%.
4.项1-3任一项的速溶饮品，其中所述罗汉果苷V含量为0.1％-10％，0.5％-8％，优选为1％-7％，更优选为1.5％-6％。4. The instant beverage according to any one of items 1 to 3, wherein the mogroside V content is from 0.1% to 10%, from 0.5% to 8%, preferably from 1% to 7%, more preferably from 1.5% to 6%.
5.项1-4任一项的速溶饮品，其中该饮品中总糖含量为20～65％，优选30～65％，更优选40～60％。5. The instant beverage according to any one of items 1 to 4, wherein the total sugar content of the drink is from 20 to 65%, preferably from 30 to 65%, more preferably from 40 to 60%.
6.项1-5任一项的速溶饮品，其中该饮品中总酸含量为2～4％，优选2.0～3.5％，更优选2.0～3.0％。6. The instant beverage according to any one of items 1 to 5, wherein the beverage has a total acid content of from 2 to 4%, preferably from 2.0 to 3.5%, more preferably from 2.0 to 3.0%.
7.项1-6任一项的速溶饮品，其为茶粉、茶包、茶膏、茶块或茶膏片。7. The instant beverage according to any one of items 1 to 6, which is a tea powder, a tea bag, a tea cream, a tea cake or a tea cream tablet.
8.项1-7任一项的速溶饮品，其水溶后的pH值为3.5-5.5，优选3-5，更优选4-5。8. The instant beverage according to any one of items 1 to 7, which has a pH after water solubility of from 3.5 to 5.5, preferably from 3-5, more preferably from 4 to 5.
9.制备项1-8的速溶饮品的方法，包括：9. A method of preparing an instant beverage of items 1-8, comprising:
1)罗汉果超滤浓缩物的制备：1) Preparation of Luo Han Guo ultrafiltration concentrate:
a.破碎罗汉果果实后进行水提取，优选60-100℃热水提取；a. After crushing the Luo Han Guo fruit, water extraction is carried out, preferably 60-100 ° C hot water extraction;
b.澄清水提取物；b. clarify the water extract;
c.超滤澄清后的水提取物；c. Ultrafiltration clarified water extract;
d.浓缩超滤后的水提取物；d. concentrating the ultrafiltered water extract;
2)罗汉果风味提取物的制备：2) Preparation of Luo Han Guo flavor extract:
i.如上述a-c制备超滤提取物；i. preparing an ultrafiltration extract as described above for a-c;
ii.吸附层析分离超滤提取物中，收集层析流出液并进行超滤澄清；Ii. Separation of the ultrafiltration extract by adsorption chromatography, collecting the chromatographic effluent and performing ultrafiltration clarification;
iii.对澄清的流出液进行纳滤膜过滤分离，收集膜截留液；Iii. performing a nanofiltration membrane filtration separation on the clarified effluent to collect a membrane retentate;
iv.膜截留液经浓缩后获得罗汉果风味提取物；Iv. The membrane retentate is concentrated to obtain the Luo Han Guo flavor extract;
3)将上述制备的罗汉果超滤浓缩物和罗汉果风味提取物以1:1-1:8、优选1:2-1:7、最优选1:3-1:6，例如，1:1、1:2、1:3、1:4、1:5、1:6、1:7、1:8的比例调配； 3) The Luo Han Guo ultrafiltration concentrate and the Luo Han Guo flavor extract prepared above are 1:1 to 1:8, preferably 1:2-1:7, most preferably 1:3-1:6, for example, 1:1, Proportional allocation of 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8;
4)将步骤3)获得的调配液除菌、干燥获得罗汉果风味速溶饮品。4) The preparation liquid obtained in the step 3) is sterilized and dried to obtain a Luo Han Guo flavor instant drink.
10.项9的方法，其中所述吸附层析为弱极性或非极性大孔吸附树脂层析。10. The method of item 9, wherein the adsorption chromatography is a weakly polar or non-polar macroporous adsorption resin chromatography.
11.项10的方法，其中所述吸附树脂为大孔聚合物吸附树脂，更优选为苯乙烯二乙烯苯共聚物或二乙烯基苯共聚物树脂。11. The method of item 10, wherein the adsorption resin is a macroporous polymer adsorption resin, more preferably a styrene divinylbenzene copolymer or a divinylbenzene copolymer resin.
12.项10或11的方法，其中在2)iii步骤中任选在纳滤膜过滤之前进行超滤。12. The method of clause 10 or 11, wherein in the step 2) iii, ultrafiltration is optionally performed prior to filtration of the nanofiltration membrane.
13.项9-12任一项的方法，其中，1)d和2)iv的浓缩步骤中，将溶液浓缩到固体物质含量达30％以上。The method of any one of items 9 to 12, wherein, in the concentration step of 1) d and 2) iv, the solution is concentrated to a solid matter content of 30% or more.
14.项9-13任一项的方法，其中在上述2)iii步骤中，超滤后的溶液通过截留分子量为250-2500、优选250-2000、250-1500、250-1000的纳滤膜过滤。The method of any one of clauses 9 to 13, wherein in the step 2) iii above, the ultrafiltered solution passes through a nanofiltration membrane having a molecular weight cut off of 250-2500, preferably 250-2000, 250-1500, 250-1000. filter.
15.项14的方法，其中纳滤膜过滤后的膜截留液的固形物浓度为5％～20％。15. The method of item 14, wherein the membrane retentate after filtration by the nanofiltration membrane has a solid concentration of from 5% to 20%.
16.通过项9-15任一项的方法制备的罗汉果风味速溶饮品。16. A Luo Han Guo flavored instant drink prepared by the method of any of items 9-15.
17.一种制备罗汉果风味速溶茶膏片的方法，包括：17. A method of preparing a Luo Han Guo flavor instant tea tablet, comprising:
1)罗汉果超滤浓缩物的制备：1) Preparation of Luo Han Guo ultrafiltration concentrate:
a.破碎罗汉果果实后进行水提取，优选60-100℃热水提取；a. After crushing the Luo Han Guo fruit, water extraction is carried out, preferably 60-100 ° C hot water extraction;
b.澄清水提取物；b. clarify the water extract;
c.超滤澄清后的水提取物；c. Ultrafiltration clarified water extract;
d.浓缩超滤后的水提取物；d. concentrating the ultrafiltered water extract;
2)罗汉果风味提取物的制备：2) Preparation of Luo Han Guo flavor extract:
i.如上述a-c制备超滤提取物；i. preparing an ultrafiltration extract as described above for a-c;
ii.吸附层析分离超滤提取物，收集层析流出液并进行超滤澄清；Ii. Separating the ultrafiltration extract by adsorption chromatography, collecting the chromatographic effluent and performing ultrafiltration clarification;
iii.对澄清的流出液进行纳滤膜过滤分离，收集膜截留液；Iii. performing a nanofiltration membrane filtration separation on the clarified effluent to collect a membrane retentate;
iv.膜截留液经浓缩后获得罗汉果风味提取物；Iv. The membrane retentate is concentrated to obtain the Luo Han Guo flavor extract;
3)将上述制备的罗汉果超滤浓缩物和罗汉果风味提取物以1:1-1:8、优选1:2-1:7、最优选1:3-1:6，例如，1:1、1:2、1:3、1:4、1:5、1:6、1:7、1:8的比例调配；3) The Luo Han Guo ultrafiltration concentrate and the Luo Han Guo flavor extract prepared above are 1:1 to 1:8, preferably 1:2-1:7, most preferably 1:3-1:6, for example, 1:1, Proportional allocation of 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8;
4)将步骤3)获得的调配液除菌、干燥，所述除菌优选巴氏灭菌或过 滤，所述干燥优选喷雾干燥；4) The preparation liquid obtained in the step 3) is sterilized and dried, and the sterilization is preferably pasteurized or passed. Filtration, the drying is preferably spray drying;
5)烘焙，并在设定形状的模具中压制成型。5) Baking and press forming in a mold of a set shape.
18.项17的方法，其中所述吸附层析为弱极性或非极性大孔吸附树脂层析。18. The method of clause 17, wherein the adsorption chromatography is a weakly polar or non-polar macroporous adsorption resin chromatography.
19.项18的方法，其中所述吸附树脂为大孔聚合物吸附树脂，更优选为苯乙烯二乙烯苯共聚物或二乙烯基苯共聚物树脂。19. The method of item 18, wherein the adsorption resin is a macroporous polymer adsorption resin, more preferably a styrene divinylbenzene copolymer or a divinylbenzene copolymer resin.
20.项18或19的方法，其中在2)iii步骤中任选在纳滤膜过滤之前进行超滤。20. The method of clause 18 or 19, wherein in the step 2) iii, ultrafiltration is optionally performed prior to filtration of the nanofiltration membrane.
21.项17-20任一项的方法，其中，1)d和2)iv的浓缩步骤中，将溶液浓缩到固体物质含量为30％以上。The method of any one of items 17 to 20, wherein, in the concentration step of 1) d and 2) iv, the solution is concentrated to a solid matter content of 30% or more.
22.项17-21任一项的方法，其中超滤后的溶液通过截留分子量为250-2500、优选250-2000、250-1500、250-1000的纳滤膜过滤。The method of any one of items 17 to 21, wherein the ultrafiltered solution is filtered through a nanofiltration membrane having a molecular weight cut off of from 250 to 2,500, preferably from 250 to 2,000, from 250 to 1,500, and from 250 to 1,000.
23.项22的方法，其中纳滤膜过滤后的膜截留液的固形物浓度为5％～20％。23. The method of item 22, wherein the membrane retentate after filtration by the nanofiltration membrane has a solids concentration of from 5% to 20%.
24.项17-23任一项的方法，其中所述烘焙步骤中，烘烤温度为80-130℃、90-125℃、90-120℃、100-120℃。The method of any one of items 17 to 23, wherein in the baking step, the baking temperature is 80-130 ° C, 90-125 ° C, 90-120 ° C, 100-120 ° C.
25.项24的方法，其中烘烤时间为0.3-15h、0.5-13h、1-12h、2-11h、3-10h。25. The method of item 24, wherein the baking time is 0.3-15 h, 0.5-13 h, 1-12 h, 2-11 h, 3-10 h.
26.项24或25的方法，其中烘烤温度为80-130℃、烘烤时间为0.3-15h；烘烤温度为90-120℃、烘烤时间为0.5-13h；烘烤温度为100-120℃、烘烤时间为0.5-10h。26. The method of item 24 or 25, wherein the baking temperature is 80-130 ° C, the baking time is 0.3-15 h; the baking temperature is 90-120 ° C, the baking time is 0.5-13 h; and the baking temperature is 100- 120 ° C, baking time is 0.5-10h.
27.项17-26任一项的方法制备的罗汉果风味速溶茶膏片。27. The Luo Han Guo flavor instant tea tablet prepared by the method of any one of items 17-26.
28.项27的茶膏片，包含罗汉果风味提取物和罗汉果超滤浓缩物,其中，该茶膏中蔗糖与葡萄糖+果糖之和的比为2.5～8.0，植物总蛋白为15％～35％，罗汉果苷V含量不超过10％。28. The tea cream of claim 27, comprising a Luo Han Guo flavor extract and a Luo Han Guo ultrafiltration concentrate, wherein the ratio of sucrose to glucose + fructose in the tea cream is 2.5 to 8.0, and the total plant protein is 15 to 35%. , the content of mogroside V does not exceed 10%.
29.项28的茶膏片，其中所述蔗糖与葡萄糖+果糖之和的比为2.5～6.0，优选为2.5～5.0，更优选为3.0～4.0。The tea cake of item 28, wherein the ratio of the sum of sucrose to glucose + fructose is from 2.5 to 6.0, preferably from 2.5 to 5.0, more preferably from 3.0 to 4.0.
30.项28或29的茶膏片，其中所述植物总蛋白为18.0％～30.0％，优选为18.0％～26.0％，更优选为20.0％～25.0％。30. The tea tablet of item 28 or 29, wherein the total plant protein is from 18.0% to 30.0%, preferably from 18.0% to 26.0%, more preferably from 20.0% to 25.0%.
31.项28-30任一项的茶膏片，其中所述罗汉果苷V含量为0.1％-10％， 0.5％-8％，优选为1％-7％，更优选为1.5％-6％。The tea cream tablet according to any one of items 28-30, wherein the mogroside V content is 0.1% to 10%, 0.5% to 8%, preferably 1% to 7%, more preferably 1.5% to 6%.
32.项28-31任一项的茶膏片，其中该茶膏片中总糖含量为20～65％，优选30～65％，更优选40～60％。The tea cream tablet according to any one of items 28 to 31, wherein the tea cream tablet has a total sugar content of from 20 to 65%, preferably from 30 to 65%, more preferably from 40 to 60%.
33.项28-32任一项的茶膏片，其中该茶膏片中总酸含量为2～4％，优选2.0～3.5％，更优选2.0～3.0％。The tea cream tablet according to any one of items 28 to 32, wherein the tea cream tablet has a total acid content of from 2 to 4%, preferably from 2.0 to 3.5%, more preferably from 2.0 to 3.0%.
34.包含项1-8中任一项的速溶饮品或项27-33中任一项的茶膏片的制品。34. An article comprising the instant beverage of any of items 1-8 or the tea cream tablet of any of items 27-33.
附图说明DRAWINGS
图1为纯固体风味罗汉果茶膏片制备工艺流程图。Figure 1 is a flow chart of the preparation process of pure solid flavored Luo Han Guo tea cream tablets.
图2为罗汉果茶膏风味与色值对应关系图。Figure 2 is a diagram showing the relationship between flavor and color value of Luo Han Guo tea cream.
图3不同风味茶膏的色值分布图，其中①表示原味或者无茶香味；②表示有类似“大红袍”茶香味和焦香味；③表示有不愉快的焦苦味。图4为不同罗汉果风味提取物的口感雷达图。Fig. 3 is a color value distribution diagram of different flavored tea creams, wherein 1 indicates original flavor or no tea flavor; 2 indicates similar "Dahongpao" tea flavor and charred flavor; and 3 indicates unpleasant burnt bitterness. Figure 4 is a mouth-feeling radar chart of different mangosteen flavor extracts.
图5：不同纳滤膜分离的风味提取物与原料口感对比。Figure 5: Comparison of the taste of the flavor extracts separated by different nanofiltration membranes.
图6：茶膏与制备原料的口感对比。Figure 6: Comparison of the taste of the tea cream and the preparation of the raw materials.
图7：茶膏与M50以及传统干果提取液的口感对比。Figure 7: Comparison of the taste of tea cream with M50 and traditional dried fruit extract.
样品口感测试方法Sample mouth test method
1.感官测试要求：1. Sensory test requirements:
感官实验室：要求良好的通风、适合感官测评的照明、室内颜色和温度、有足够的空间。Sensory laboratory: requires good ventilation, suitable for sensory evaluation of lighting, indoor color and temperature, and plenty of space.
感官评价员：能较客观的评价产品的特征气味、口味等，具有良好的沟通能力和语言表达能力。Sensory evaluator: It can objectively evaluate the characteristic smell and taste of the product, and has good communication ability and language expression ability.
品评要求：评定前至少半小时不得吃东西，饮酒或抽烟，身上不能使用香水。集中精神，认真对待品评。品评一个样品后，要用纯净水漱口清洁口腔并充分休息，之后再进行下一个样品的品评。Tasting requirements: Do not eat, drink or smoke at least half an hour before the assessment, you can not use perfume. Concentrate and take the assessment seriously. After evaluating a sample, clean the mouth with a pure water rinse and rest well, then evaluate the next sample.
2.品评步骤：2. Evaluation steps:
样品品尝的浓度和温度Sample tasting concentration and temperature
无苷风味液原料和无苷风味液以固含量5％的浓度品尝，品尝温度50℃保温。The non-glycoside flavor liquid raw material and the non-glycoside flavor liquid were tasted at a concentration of 5% solid content, and the temperature was kept at a temperature of 50 ° C.
品评及数据处理 Tasting and data processing
按以上要求准备样品，请感官评价员进行品尝并对如下表-1中的指标按照表-2的标准评分，统计各评价员的评分数据，有效评价数据不少于10组，根据数据绘制感官分析雷达图。Prepare samples according to the above requirements, ask the sensory evaluators to taste and score the indicators in Table-1 below according to the criteria in Table-2, and collect the score data of each evaluator. The effective evaluation data is not less than 10 groups, and the senses are drawn according to the data. Analyze the radar chart.
罗汉果风味提取液、罗汉果超滤浓缩液和茶膏以纯净水制成罗汉果苷V含量为0.2‰的水溶液品尝；在罗汉果风味提取液中检测不到罗汉果苷V的情况下，将罗汉果风味提取液制成固体物质含量为5％的水溶液品尝。对表1所示感官测试指标以0～9分制定义感官测试结果。Luo Han Guo flavor extract, Luo Han Guo ultrafiltration concentrate and tea cream are made of pure water to make an aqueous solution of mogroside V content of 0.2 品尝; in the case of Luo Han Guo flavor extract, Luo Han Guo flavor extract is not detected. It was made into an aqueous solution having a solid content of 5%. Sensory test results were defined on the sensory test indicators shown in Table 1 on a scale of 0-9.
Figure PCTCN2017107384-appb-000001
Figure PCTCN2017107384-appb-000001
Figure PCTCN2017107384-appb-000002
Figure PCTCN2017107384-appb-000002
样品理化指标检测Sample physical and chemical indicators
1.罗汉果苷V含量检测1. Detection of mogroside V content
以经标定含量的罗汉果苷V为标准品，按高效液相色谱(HPLC)峰面积外标法(GB1886.77-2016)检测样品的罗汉果苷V含量。The content of mogroside V in the sample was determined by high performance liquid chromatography (HPLC) peak area external standard method (GB1886.77-2016) with the standard content of mogroside V as standard.
2.总酸的检测2. Total acid detection
参照标准GB/T 12456-2008《食品中总酸的测定》进行测定。The measurement was carried out in accordance with the standard GB/T 12456-2008 "Determination of total acid in food".
3.植物总蛋白质的含量检测 3. Detection of total protein content in plants
参照标准GB 5009.5-2010《食品中蛋白质的测定》第一法，凯氏定氮法进行测定。According to the standard GB 5009.5-2010 "Determination of protein in food" first method, Kjeldahl method for determination.
4.蔗糖、葡萄糖、果糖的含量测定4. Determination of sucrose, glucose and fructose
参照标准GB/T 22221-2008《食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定高效液相色谱法》进行测定。The measurement was carried out according to the standard GB/T 22221-2008 "Determination of fructose, glucose, sucrose, maltose, and lactose in food by high performance liquid chromatography".
5.总糖与单糖的含量测定5. Determination of total sugar and monosaccharide content
本文定义的总糖含量为蔗糖、葡萄糖和果糖三种糖含量之和。The total sugar content defined herein is the sum of the three sugar contents of sucrose, glucose and fructose.
本文定义的单糖含量指葡萄糖与果糖的含量之和。The monosaccharide content as defined herein refers to the sum of the contents of glucose and fructose.
各糖的检测方法按第4项检测方法执行。The method for detecting each sugar is carried out according to the fourth method.
实施例Example
实施例1：罗汉果风味提取液的制备Example 1: Preparation of Luo Han Guo Flavor Extract
以下罗汉果风味提取液也可称为罗汉果风味提取物。The following Luo Han Guo flavor extract can also be referred to as Luo Han Guo flavor extract.
A：吸附过柱液A的制备A: Preparation of adsorbed column A
取新鲜罗汉果300kg，经破碎机破碎成小颗粒后置逆流提取设备中，加入1000L温度90℃的热水进行提取，提取液以挤汁机处理，经离心后再以陶瓷膜超滤澄清，得超滤清液。超滤清液进装有50L大孔树脂的层析柱(直径30cm*柱高90cm)处理吸附罗汉果甜苷，收集不被树脂柱吸附的过柱流出液A：1100L，其固体物质含量为2.2％。按干燥物计，产品的总酸为8.45％，罗汉果苷V含量为0.01％，蔗糖含量为65.9％，果糖+葡萄糖含量为29.2％，蛋白质含量为12.5％。Take 300kg of fresh Luo Han Guo, crushed into small particles by crusher and then placed in countercurrent extraction equipment. Add 1000L hot water at 90 °C for extraction. The extract is treated by juicer. After centrifugation, it is clarified by ceramic membrane ultrafiltration. Ultrafiltration serum. The ultrafiltration solution was treated with a 50 L macroporous resin column (diameter 30 cm* column height 90 cm) to treat the adsorbed mogroside, and the column effluent A: 1100 L which was not adsorbed by the resin column was collected, and the solid matter content was 2.2. %. The total acidity of the product was 8.45%, the content of mogroside V was 0.01%, the sucrose content was 65.9%, the fructose + glucose content was 29.2%, and the protein content was 12.5%.
B：罗汉果风味提取液B的制备B: Preparation of Luo Han Guo flavor extract B
取按A的方法获得的吸附过柱流出液20L，经100k道尔顿的陶瓷膜超滤澄清，然后以截留分子量为250的分子膜(膜规格为1812型)，进行膜分离和浓缩，控制进膜压力≤1MPa，5h后截留侧浓缩溶液固体物质含量Brix＝10.6％，体积3.4L，往浓缩液中加水1.7L稀释，继续分离浓缩，待截留侧浓缩溶液固含量Brix％＝10，再以相同的水量稀释、循环洗涤浓缩2次，第3次浓缩至固含量≥10％，停止浓缩，放出浓缩液，体积2.5L，固含量为Brix％＝10.3。将浓缩液减压浓缩，得固体物质含量为35.2％的罗汉果风味提取液B：725ml。 Take 20L of the adsorbed column effluent obtained by the method of A, clarify by ultrafiltration of 100k Dalton ceramic membrane, and then carry out membrane separation and concentration with molecular membrane with molecular weight cut off of 250 (membrane size 1812). The film inlet pressure is ≤1MPa. After 5h, the solid content of the concentrated solution on the intercepting side is Brix=10.6%, the volume is 3.4L, and the mixture is diluted with 1.7L of water, and then separated and concentrated. The solid content of the concentrated solution to be intercepted is Brix%=10, and then Dilute with the same amount of water, circulate and wash twice, and concentrate to the solid content ≥10% for the third time, stop the concentration, and release the concentrate, the volume is 2.5L, and the solid content is Brix%=10.3. The concentrated liquid was concentrated under reduced pressure to give a saponin extract B: 725 ml, having a solid content of 35.2%.
经检测，按干燥物计，该风味液总酸含量为3.6％，蔗糖含量为44.9％，果糖+葡萄糖含量为18.3％，罗汉果苷V含量为0.2％，蛋白质含量为18.3％，固形物得率58％。According to the test, the total acid content of the flavor liquid was 3.6%, the sucrose content was 44.9%, the fructose+glucose content was 18.3%, the mogroside V content was 0.2%, the protein content was 18.3%, and the solid matter yield was 58%.
C：罗汉果风味提取液C的制备C: Preparation of Luo Han Guo flavor extract C
取按A的方法获得的吸附过柱流出液25L，经100k道尔顿的陶瓷膜超滤澄清，然后以截留分子量为500的分子膜(膜规格为1812型)，进行膜分离和浓缩，控制进膜压力≤1MPa，3.5h后截留侧浓缩溶液固含量Brix＝12.0％，体积3.20L，往浓缩液中加水1.6L稀释，继续分离浓缩，待截留侧浓缩溶液固含量Brix％＝10，再以相同的水量稀释、循环洗涤浓缩2次，第3次浓缩至固含量≥10％，停止浓缩，放出浓缩液，体积1.65L，固体物质含量为Brix％＝11.8。将浓缩液减压浓缩，得固体物质含量为33.0％，体积580ml的罗汉果风味提取液C。Take 25L of the adsorbed column effluent obtained by the method of A, clarify by ultrafiltration of 100k Dalton ceramic membrane, and then carry out membrane separation and concentration with molecular membrane with molecular weight cut off of 500 (membrane size 1812). The film inlet pressure is ≤1MPa. After 3.5h, the solid content of the concentrated solution on the intercepting side is Brix=12.0%, the volume is 3.20L, and the mixture is diluted with 1.6L of water, and the separation and concentration are continued. The solid content of the concentrated solution to be retained is Brix%=10, and then Dilute with the same amount of water, circulate and wash twice, and concentrate to the solid content ≥10% for the third time, stop the concentration, and release the concentrate, the volume is 1.65L, and the solid matter content is Brix%=11.8. The concentrated liquid was concentrated under reduced pressure to give a yel.
经检测，按干燥物计，该风味液总酸含量为2.6％，蔗糖为40.8％，果糖+葡萄糖为11.5％，蛋白质含量为22.6％，罗汉果苷V含量为0.52％，固形物得率35％。According to the test, the total acid content of the flavor liquid was 2.6%, the sucrose was 40.8%, the fructose + glucose was 11.5%, the protein content was 22.6%, the mogroside V content was 0.52%, and the solid matter yield was 35%. .
D：罗汉果风味提取液D的制备D: Preparation of Luo Han Guo flavor extract D
取按A的方法获得的吸附过柱流出液30L，经100k道尔顿的陶瓷膜超滤澄清，然后以截留分子量为1000的分子膜(膜规格为1812型)，进行膜分离和浓缩，控制进膜压力≤1MPa，3.3h后截留侧浓缩溶液固含量Brix＝10.7％，体积3.95L，往浓缩液中加水2.0L稀释，继续分离浓缩，待截留侧浓缩溶液固含量Brix％＝10，再以相同的水量稀释、循环洗涤浓缩2次，第3次浓缩至固含量≥10％，停止浓缩，放出浓缩液，体积1.73L，固体物质含量为Brix％＝10.7。将浓缩液再进行减压选矿球磨设备浓缩，得固体物质含量35.2％，体积525ml的罗汉果风味提取液D。Take 30L of the adsorbed column effluent obtained by the method of A, clarify by ultrafiltration of 100k Dalton ceramic membrane, and then carry out membrane separation and concentration with molecular membrane with molecular weight cut off of 1000 (membrane size 1812). The film inlet pressure is ≤1MPa. After 3.3h, the solid content of the concentrated solution on the intercepting side is Brix=10.7%, the volume is 3.95L, and the mixture is diluted with 2.0L of water to continue the separation and concentration. The solid content of the concentrated solution to be intercepted is Brix%=10, and then Dilute with the same amount of water, circulate and wash twice, and concentrate to the solid content ≥10% for the third time, stop the concentration, and release the concentrate, the volume is 1.73L, and the solid matter content is Brix%=10.7. The concentrate was further concentrated under reduced pressure beneficiation ball milling equipment to obtain a Luohuguo flavor extract D having a solid matter content of 35.2% and a volume of 525 ml.
经检测，按干燥物计，该风味浓缩液总酸含量为2.1％，蔗糖含量为38.9％，果糖+葡萄糖含量为6.2％，罗汉果苷V含量为0.68％，蛋白质含量为25.1％，固形物得率28％。 According to the test, the total acid content of the flavor concentrate is 2.1%, the sucrose content is 38.9%, the fructose+glucose content is 6.2%, the mogroside V content is 0.68%, the protein content is 25.1%, and the solid content is obtained. The rate is 28%.
E：罗汉果风味提取液E的制备E: Preparation of Luo Han Guo flavor extract E
取按A的方法获得的吸附过柱流出液30L，经100k道尔顿的陶瓷膜超滤澄清，然后以截留分子量为2500的分子膜(膜规格为1812型)，进行膜分离和浓缩，控制进膜压力≤1MPa，3.3h后截留侧浓缩溶液固体物质含量Brix＝9.8％，体积4.25L，往浓缩液中加水2.1L稀释，继续分离浓缩，待截留侧浓缩溶液固体物质含量Brix％＝10，再以相同的水量稀释、循环洗涤浓缩2次，第3次浓缩至固体物质含量≥10％，停止浓缩，放出浓缩液，体积1.66L，固体物质含量为Brix％＝10.1。将浓缩液减压浓缩，得固体物质含量32.5％的罗汉果风味提取液E：510ml。Take 30L of the adsorbed column effluent obtained by the method of A, clarify by ultrafiltration of 100k Dalton ceramic membrane, and then carry out membrane separation and concentration with molecular membrane with molecular weight cut off of 2500 (membrane size 1812). The film inlet pressure is ≤1MPa. After 3.3h, the solid content of the concentrated solution on the intercepting side is Brix=9.8%, the volume is 4.25L, and the concentrate is diluted with 2.1L of water to continue separation and concentration. The solid matter content of the concentrated solution to be intercepted is Brix%=10. Diluted with the same amount of water, circulated and washed twice, and concentrated for the third time to a solid matter content of ≥10%, the concentration was stopped, and the concentrate was discharged, the volume was 1.66 L, and the solid matter content was Brix%=10.1. The concentrated liquid was concentrated under reduced pressure to give a brown solid extract of E. s.
经检测，该风味浓缩液总酸含量为1.5％，蔗糖含量为40.08％，葡萄糖+果糖含量为3.8％，罗汉果苷V含量1.23％，蛋白质含量31.0％，固形物得率25.4％。After testing, the flavor concentrate had a total acid content of 1.5%, a sucrose content of 40.08%, a glucose + fructose content of 3.8%, a mogroside V content of 1.23%, a protein content of 31.0%, and a solid yield of 25.4%.
F：罗汉果风味提取液F的制备F: Preparation of Luo Han Guo flavor extract F
取按A的方法获得的吸附过柱流出液50L，经100k道尔顿的陶瓷膜超滤澄清，然后以截留分子量为3500的分子膜(膜规格为1812型)，进行膜分离和浓缩，控制进膜压力≤1MPa，3.3h后截留侧浓缩溶液固体物质含量Brix＝11.3％，体积5.65L，往浓缩液中加水2.8L稀释，继续分离浓缩，待截留侧浓缩溶液固体物质含量Brix％＝10，再以相同的水量稀释、循环洗涤浓缩2次，第3次浓缩至固体物质含量≥10％，停止浓缩，放出浓缩液，体积1.65L，固体物质含量为Brix％＝10.6。将浓缩液减压浓缩，得固体物质含量34.0％的罗汉果风味提取液F：510ml。Take 50L of the adsorbed column effluent obtained by the method of A, clarify by ultrafiltration of 100k Dalton ceramic membrane, and then carry out membrane separation and concentration with molecular membrane with molecular weight cutoff of 3500 (membrane size 1812). The film inlet pressure is ≤1MPa. After 3.3h, the solid content of the concentrated solution on the intercepting side is Brix=11.3%, the volume is 5.65L, and the solution is diluted with 2.8L of water to continue separation and concentration. The solid content of the concentrated solution to be retained is Brix%=10. Diluted with the same amount of water, circulated and washed twice, and concentrated for the third time to a solid matter content of ≥10%, the concentration was stopped, and the concentrate was discharged, the volume was 1.65 L, and the solid matter content was Brix%=10.6. The concentrated liquid was concentrated under reduced pressure to give a ss.
经检测，该风味提取液总酸含量为0.8％，蔗糖含量为15.6％，葡萄糖+果糖含量为0.5％，罗汉果苷V含量为0.1％，蛋白质含量为45.0％，固形物得率15.9％。After testing, the flavor extract had a total acid content of 0.8%, a sucrose content of 15.6%, a glucose + fructose content of 0.5%, a mogroside V content of 0.1%, a protein content of 45.0%, and a solid yield of 15.9%.
G：罗汉果风味提取液G的制备G: Preparation of Luo Han Guo flavor extract G
取按A的方法获得的吸附过柱流出液20L，经100k道尔顿的陶瓷膜超滤澄清，然后以截留分子量为150的分子膜(膜规格为1812型)，进行膜分离和浓缩，控制进膜压力≤1MPa，5h后截留侧浓缩溶液固体物质含量 Brix＝10.1％，体积3.9L，往浓缩液中加水2.0L稀释，继续分离浓缩，待截留侧浓缩溶液固体物质含量Brix％＝10，再以相同的水量稀释、循环洗涤浓缩2次，第3次浓缩至固体物质含量≥10％，停止浓缩，放出浓缩液，体积2.5L，固体物质含量为Brix％＝10.3。将浓缩液减压浓缩,得罗汉果风味提取液G:1100ml，溶液固体物质含量达33.2％，溶液无法干燥。浓缩液经检测，色值0.203，总酸含量为6.6％，总糖含量为62.2％，单糖含量为26.3％，罗汉果苷V含量为0.02％，固形物得率83％。Take 20L of the adsorbed column effluent obtained by the method of A, clarify by ultrafiltration of 100k Dalton ceramic membrane, and then carry out membrane separation and concentration with molecular membrane with molecular weight cutoff of 150 (membrane size 1812). The film inlet pressure is ≤1MPa, and the solid content of the concentrated solution on the intercepting side after 5h Brix=10.1%, volume 3.9L, add 2.0L of water to the concentrated solution to dilute, continue to separate and concentrate, the solid content of the concentrated solution to be retained on the side is Brix%=10, and then diluted with the same amount of water, circulated and washed twice, 3rd The concentration is concentrated to a solid matter content ≥ 10%, the concentration is stopped, and the concentrate is discharged, the volume is 2.5 L, and the solid matter content is Brix% = 10.3. The concentrated liquid was concentrated under reduced pressure to obtain a Luo Han Guo flavor extract G: 1100 ml, and the solid content of the solution was 33.2%, and the solution could not be dried. The concentrate was tested to have a color value of 0.203, a total acid content of 6.6%, a total sugar content of 62.2%, a monosaccharide content of 26.3%, a mogroside V content of 0.02%, and a solids yield of 83%.
实施例2：罗汉果超滤浓缩物(液)的制备Example 2: Preparation of Luo Han Guo Ultrafiltration Concentrate (Liquid)
罗汉果超滤浓缩液H的制备Preparation of Luo Han Guo Ultrafiltration Concentrate H
取新鲜罗汉果30kg，经破碎机破碎成小颗粒后置逆流提取设备中，加入100L温度90℃的热水进行提取，提取液以挤汁机处理，经离心后再以陶瓷膜超滤澄清，得超滤清液经减压浓缩，得9.3L罗汉果超滤浓缩液H。经检测，原汁固形物含量35.5％。总酸含量为0.8％，蔗糖含量为15.6％，葡萄糖+果糖含量为1.5％，罗汉果苷V含量为0.1％，蛋白质含量为45.0％，固形物得率15.9％。Take 30kg of fresh Luo Han Guo, crushed into small particles by crusher and then placed in countercurrent extraction equipment. Add 100L hot water with temperature of 90 °C for extraction. The extract is treated by juicer, and then clarified by ultrafiltration with ceramic membrane after centrifugation. The ultrafiltration supernatant was concentrated under reduced pressure to give 9.3 L of Mangosteen ultrafiltration concentrate H. After testing, the raw material content of the raw juice was 35.5%. The total acid content was 0.8%, the sucrose content was 15.6%, the glucose + fructose content was 1.5%, the mogroside V content was 0.1%, the protein content was 45.0%, and the solid matter yield was 15.9%.
实施例3：罗汉果风味茶膏粉的制备Example 3: Preparation of Luo Han Guo flavor tea cream powder
罗汉果风味茶膏粉I的制备Preparation of Luo Han Guo Flavored Tea Cream Powder I
取罗汉果风味提取液B与实施例2获得的罗汉果超滤浓缩液H按固形物比例8：1进行混合调配均匀，过滤，进行喷雾干燥得茶膏粉，将茶膏粉于90℃，烘烤10h，得罗汉果风味茶膏粉I。The Luo Han Guo flavor extract B and the Luo Han Guo ultrafiltration concentrate H obtained in Example 2 were mixed and adjusted according to the solid ratio of 8:1, filtered, spray-dried to obtain a tea powder, and the tea powder was baked at 90 ° C. 10h, Luo Han Guo flavor tea cream powder I.
茶膏粉I经检测，罗汉果苷V含量为0.6％，总酸含量为3.56％，蔗糖含量为43.52％，果糖+葡萄糖含量为19.73，蛋白质含量为18.32％，总糖含量为63.25％，蔗糖与葡萄糖+果糖之和的比为2.19。The ointment I was tested, the content of mogroside V was 0.6%, the total acid content was 3.56%, the sucrose content was 43.52%, the fructose+glucose content was 19.73, the protein content was 18.32%, the total sugar content was 63.25%, sucrose and The ratio of the sum of glucose + fructose was 2.19.
罗汉果风味茶膏粉J的制备Preparation of Luo Han Guo Flavored Tea Cream Powder J
取罗汉果风味提取液D与罗汉果超滤浓缩液H按固形物比例2：1进行混合调配均匀，过滤，进行喷雾干燥得茶膏粉，将茶膏粉于120℃，烘烤0.5h，得具有独特风味的罗汉果茶膏粉J。 Take Luo Han Guo flavor extract D and Luo Han Guo ultrafiltration concentrate H according to the solid ratio of 2:1, mix and mix evenly, filter, spray dry to obtain tea cream powder, the tea cream powder at 120 ° C, baked for 0.5h, A unique flavor of Mangosteen tea cream powder J.
茶膏粉J经检测，罗汉果苷V含量为1.70％，总酸含量为2.46％，蔗糖含量为35.85％，果糖+葡萄糖含量为14.53，蛋白质含量为23.90％，总糖含量为55.03％，蔗糖与葡萄糖+果糖之和的比为2.47。The tea powder powder J was tested. The content of mogroside V was 1.70%, the total acid content was 2.46%, the sucrose content was 35.85%, the fructose+glucose content was 14.53, the protein content was 23.90%, the total sugar content was 55.03%, and sucrose and The ratio of the sum of glucose + fructose was 2.47.
罗汉果风味茶膏粉K的制备Preparation of Luo Han Guo Flavored Tea Cream Powder K
取罗汉果风味提取液C与罗汉果超滤浓缩液H按固形物比例4：1进行混合调配均匀，过滤，进行喷雾干燥得茶膏粉，将茶膏粉于120℃，烘烤0.5h，得具有独特风味的罗汉果茶膏粉K。Take Luo Han Guo flavor extract C and Luo Han Guo ultrafiltration concentrate H according to the solid ratio of 4:1, mix and mix evenly, filter, spray dry to obtain tea cream powder, the tea powder powder at 120 ° C, baked for 0.5h, Unique flavor of Mangosteen tea cream powder K.
茶膏粉经K检测，苷V含量为1.20％，总酸含量为2.78％，蔗糖含量为38.59％，果糖+葡萄糖含量为15.44，蛋白质含量为21.78％，总糖含量为54.3％，蔗糖与葡萄糖+果糖之和的比为2.50。The tea powder was detected by K, the glycoside V content was 1.20%, the total acid content was 2.78%, the sucrose content was 38.59%, the fructose+glucose content was 15.44, the protein content was 21.78%, the total sugar content was 54.3%, sucrose and glucose. The ratio of the sum of fructose was 2.50.
罗汉果风味茶膏粉L的制备Preparation of Luo Han Guo flavor tea cream powder L
取罗汉果风味提取液E与罗汉果超滤浓缩液H按固形物比例1：1进行混合调配均匀，过滤，进行喷雾干燥得茶膏粉，将茶膏粉于105℃，烘烤1.5h，得具有独特风味的罗汉果茶膏粉L。Take Luo Han Guo flavor extract E and Luo Han Guo ultrafiltration concentrate H according to the solid ratio of 1:1 mixing and blending evenly, filter, spray drying to obtain tea cream powder, the tea cream powder at 105 ° C, baking for 1.5h, Unique flavor of Mangosteen tea cream powder L.
茶膏粉L经检测，苷V含量为2.52％，总酸含量为2.35％，蔗糖含量为34.92％，果糖+葡萄糖含量为17.49，蛋白质含量为24.98％，总糖含量为52.38％，蔗糖与葡萄糖+果糖之和的比为2.0。The tea powder L was tested, the glycoside V content was 2.52%, the total acid content was 2.35%, the sucrose content was 34.92%, the fructose+glucose content was 17.49, the protein content was 24.98%, the total sugar content was 52.38%, sucrose and glucose. The ratio of the sum of fructose is 2.0.
罗汉果风味茶膏粉M的制备Preparation of Luo Han Guo flavor tea cream powder M
取罗汉果风味提取液E与罗汉果超滤浓缩液H按固形物比例8：1进行混合调配均匀，过滤，进行喷雾干燥得茶膏粉，将茶膏粉于80℃，烘烤15h，得具有独特风味的罗汉果茶膏粉M。Take Luo Han Guo flavor extract E and Luo Han Guo ultrafiltration concentrate H according to the solid ratio of 8:1, mix and mix evenly, filter, spray dry to obtain tea cream powder, the tea powder powder at 80 ° C, baked for 15h, has a unique Flavored Mangosteen Tea Cream Powder M.
茶膏粉M经检测，苷V含量为1.52％，总酸含量为1.69％，蔗糖含量为38.92％，果糖+葡萄糖含量为6.84，蛋白质含量为29.61％，总糖含量为45.77％，蔗糖与葡萄糖+果糖之和的比为5.7。The tea powder M was tested, the glycoside V content was 1.52%, the total acid content was 1.69%, the sucrose content was 38.92%, the fructose+glucose content was 6.84, the protein content was 29.61%, the total sugar content was 45.77%, sucrose and glucose. The ratio of the sum of fructose was 5.7.
实施例4：罗汉果风味茶膏片的制备Example 4: Preparation of Luo Han Guo Flavored Tea Cream Tablets
罗汉果风味茶膏片N的制备 Preparation of Luo Han Guo Flavored Tea Cream Tablet N
将前述获得的罗汉果风味茶膏粉K置设定形状的模具中，于100℃下加热10min软化，趁热压制成型，取出冷却至50℃以下，脱模，得具特定形状的速溶的纯固体罗汉果风味茶膏片N。The mangosteen flavored tea cream powder K obtained in the above-mentioned shape is placed in a mold having a shape, softened at 100 ° C for 10 minutes, hot pressed and molded, taken out and cooled to below 50 ° C, and released from the mold to obtain a fast-dissolving pure solid having a specific shape. Mangosteen flavored tea cream tablets N.
实施例5：茶膏粉烘烤温度和时间对产品风味和色值的影响Example 5: Effect of baking temperature and time of tea powder on product flavor and color value
茶膏的烘烤温度和时间是影响产品的风味和色值的主要因素，经过多次试验表明，温度80℃烘烤15h或在温度130℃烘烤20min是可以让茶膏产生较为浓郁的风味，以下是各温度下烘烤时间对风味影响的实验结果。The baking temperature and time of the ointment are the main factors affecting the flavor and color value of the product. After many tests, it is shown that baking at a temperature of 80 ° C for 15 h or baking at a temperature of 130 ° C for 20 min can make the ointment produce a rich flavor. The following are the experimental results of the effect of baking time on flavor at each temperature.
取三批未经烘烤的茶膏粉I0、J0、K0分别于80℃，90℃，100℃，110℃，120℃，130℃，140℃下烘烤20min～900min，在各时间点取经烘烤的茶膏粉0.5g，以60℃的热开水溶解，品尝，判断其是否具有类似“大红袍”的茶香味，并测定其色值(为1％浓度水溶液在420nm下的吸光度值)。Take three batches of unbaked tea powder I0, J0, K0 at 80 ° C, 90 ° C, 100 ° C, 110 ° C, 120 ° C, 130 ° C, 140 ° C for 20 min ~ 900 min, at each time point 0.5 g of baked tea cream powder, dissolved in hot boiling water at 60 ° C, tasted, judged whether it has a tea flavor similar to "Dahongpao", and measured its color value (the absorbance value of the aqueous solution of 1% concentration at 420 nm) .
表1 样品色值随烘烤温度及烘烤时间的变化Table 1 Variation of sample color value with baking temperature and baking time
Figure PCTCN2017107384-appb-000003
Figure PCTCN2017107384-appb-000003
从上表数据，相同温度下烘烤时间越长，颜色越深，相同的烘烤时间温度越高，颜色加深越严重。 From the above table data, the longer the baking time at the same temperature, the darker the color, the higher the temperature of the same baking time, the more serious the color deepening.
表2样品的风味随烘烤温度及烘烤时间的变化Table 2 sample flavor changes with baking temperature and baking time
Figure PCTCN2017107384-appb-000004
Figure PCTCN2017107384-appb-000004
在试验的温度下，80-130℃范围的烘烤温度可以使物料产生特殊的茶香味，较低的温度80℃下要产生茶香味需要较长的烘烤时间，但却可以在较长时间烘烤而不焦化，当达到140℃后，物料易快速焦化，不利于获得茶香味的产品。At the test temperature, the baking temperature in the range of 80-130 ° C can make the material produce a special tea aroma. The lower temperature of 80 ° C to produce tea aroma requires a longer baking time, but it can be used for a long time. Baking without coking, when the temperature reaches 140 ° C, the material is easy to coke quickly, which is not conducive to obtaining tea flavored products.
表3 各温度下对应烘烤时间产生类似“大红袍”茶香味和焦香味的样品数Table 3 Number of samples with similar "Dahongpao" tea aroma and coke aroma at each temperature
Figure PCTCN2017107384-appb-000005
Figure PCTCN2017107384-appb-000005
分析知：对比表2可知，产生“大红袍”味的样品主要集中在烘焙温度100～130℃，烘焙时间20～60min的范围内，以及低温长时间烘焙。Analysis: It can be seen from Table 2 that the samples producing the "Dahongpao" taste are mainly concentrated in the baking temperature of 100-130 ° C, the baking time of 20-60 min, and the low-temperature baking for a long time.
数据表明，烘烤使茶膏粉产生类似“大红袍”茶香味和焦香味的温度并非越高越好，温度越高越容易在短时间内使茶膏焦化而产生不愉快的焦苦味。 The data shows that the baking makes the tea cream powder produce a similar taste to the "Dahongpao" tea flavor and coke aroma. The higher the temperature, the easier it is to coke the tea cream in a short time to produce an unpleasant bitterness.
表4 罗汉果风味与产品的色值对应关系表Table 4 Correspondence table between the color value of Luo Han Guo flavor and product
Figure PCTCN2017107384-appb-000006
Figure PCTCN2017107384-appb-000006
罗汉果茶膏风味与色值对应关系参见图2和图3。从图2和图3可见，具有浓郁茶香味和焦香味的罗汉果茶膏的色值主要分布在0.30-0.85之间，当产品的色值超过0.8时，很容易产生焦苦味，低于0.3时，茶香味不易产生。See Figure 2 and Figure 3 for the relationship between the flavor and color value of Luo Han Guo tea cream. It can be seen from Fig. 2 and Fig. 3 that the color value of the Luo Han Guo tea cream with rich tea flavor and coke flavor is mainly distributed between 0.30 and 0.85. When the color value of the product exceeds 0.8, it is easy to produce bitter taste, below 0.3. Tea scent is not easy to produce.
实施例6：茶膏在液体状态与粉末状态的加热对产品风味的影响Example 6: Effect of heating of tea cream in liquid state and powder state on product flavor
液体的茶膏和固体茶膏在加热条件下产品的色值均会发生变化，但对液体状态下是否可以使茶膏产生类似固体烘烤的茶香味进行以下测试。The color value of the liquid tea cream and the solid tea cream will change under heating conditions, but the following test can be carried out on whether the tea cream can produce a tea flavor similar to solid baking in a liquid state.
取茶膏粉J和K在干燥前的调配混合液各分装在100ml的密闭样品瓶中，置80℃、90℃、100℃条件下进行加热，每隔1h取样进行口感测试和色值检测(Brix＝1％在420nm下的吸光度值)。Take the tea mixture powder J and K before mixing and mix the mixture in 100ml sealed sample bottles, set at 80 ° C, 90 ° C, 100 ° C for heating, sampling every 1 h for taste test and color value detection (Brix = 1% absorbance at 420 nm).
表5茶膏在液体状态加热产品色值变化及口感记录Table 5: Change in color value and mouthfeel of tea products in liquid state
Figure PCTCN2017107384-appb-000007
Figure PCTCN2017107384-appb-000007
Figure PCTCN2017107384-appb-000008
Figure PCTCN2017107384-appb-000008
根据上表的数据，茶膏液在液体状态下加热虽可使产品的色值有明显的提升，色值也能达到实施例5具有茶香味的茶膏粉的水平，但产品并不因为色值的加深而产生了茶香味。因此可以说明，茶膏的茶香味只有在固体状态下，通过适当的温度和时间的烘焙，方可产生。According to the data in the above table, the heating of the tea liquid in the liquid state can obviously improve the color value of the product, and the color value can reach the level of the tea powder having the tea fragrance of the embodiment 5, but the product is not because of the color. The deepening of the value produces a tea aroma. Therefore, it can be explained that the tea aroma of the tea cream can be produced only by baking at an appropriate temperature and time in a solid state.
实施例7：罗汉果超滤浓缩液与罗汉果风味提取液的不同配比对干燥的影响Example 7: Effect of different ratios of Luo Han Guo ultrafiltration concentrate and Luo Han Guo flavor extract on drying
罗汉果超滤浓缩液通常很难制备成干燥形式的固体粉末，因此很难单独从罗汉果原汁制备罗汉果风味饮品。本发明发现向罗汉果超滤浓缩液中添加本发明的罗汉果风味提取液，通过优化蔗糖与葡萄糖+果糖之和的比例，提升了混合物的可干燥特性。The Luo Han Guo ultrafiltration concentrate is usually difficult to prepare into a solid powder in a dry form, so it is difficult to prepare a Luo Han Guo flavored beverage from the Luo Han Guo juice alone. The present inventors have found that the Luo Han Guo flavor extract of the present invention is added to the Luo Han Guo ultrafiltration concentrate, and the drying property of the mixture is improved by optimizing the ratio of the sum of sucrose and glucose + fructose.
取超滤浓缩液与风味提取液按下表比例进行调配，然后分别进行喷雾干燥，进风温度149～159℃，出风温度79～85℃。考察物料的喷雾干燥状态。The ultrafiltration concentrate and the flavor extract were prepared according to the ratios of the following tables, and then spray-dried separately, the inlet air temperature was 149 to 159 ° C, and the outlet temperature was 79 to 85 ° C. The spray dried state of the material was investigated.
表6 不同超滤浓缩液与风味提取液配比对干燥状态的影响Table 6 Effect of different ultrafiltration concentrates and flavor extracts on dry state
Figure PCTCN2017107384-appb-000009
Figure PCTCN2017107384-appb-000009
Figure PCTCN2017107384-appb-000010
Figure PCTCN2017107384-appb-000010
配比对于干燥的影响与混合物中的单糖(葡萄糖和果糖)和总糖含量及其占比密切相关。不同分子膜分离获得的产物，因其中的含糖组成及含糖量水平的差异，与超滤液的浓缩液调配时，可以获得顺利干燥的配比也不尽相同。试验组中，可以干燥的调配混合物中葡萄糖+果糖的含量基本在20％以下，且蔗糖与葡萄糖+果糖之和的比值≥2.0，过小的超滤浓缩液的比例虽然有利于产品的干燥，但会使混合物的罗汉果风味降低，而且不利于保持产品口感的饱满度。The effect of the ratio on drying is closely related to the monosaccharide (glucose and fructose) and total sugar content and their proportion in the mixture. The products obtained by the separation of different molecular membranes, due to the difference in the sugar content and the sugar content, and the concentration of the ultrafiltrate concentrate, the ratio of smooth drying can be different. In the test group, the content of glucose + fructose in the dry blending mixture is substantially below 20%, and the ratio of the sum of sucrose to glucose + fructose is ≥ 2.0, and the ratio of too small ultrafiltration concentrate is beneficial to the drying of the product. However, the Luo Han Guo flavor of the mixture is lowered, and it is not conducive to maintaining the fullness of the product.
实施例8：茶膏及其制备过程产物与罗汉果其它产品的对比Example 8: Comparison of tea cream and its preparation process with other products of Luo Han Guo
1. 测试样品来源说明1. Test sample source description
表7产品来源及编号Table 7 Product Source and Number
Figure PCTCN2017107384-appb-000011
Figure PCTCN2017107384-appb-000011
2. 各产品主要成分和含量的测定结果2. Measurement results of main components and contents of each product
表8各产品主要成份的含量Table 8 Contents of main components of each product
Figure PCTCN2017107384-appb-000012
Figure PCTCN2017107384-appb-000012
3. 口感测试结果3. Taste test results
按前述方法测试样品口感，获得罗汉果茶膏与其它罗汉果产品的口感测试对比结果和雷达图，参见图4至图7。The mouthfeel of the sample was tested as described above, and the results of the mouth test and the radar chart of the Luo Han Guo tea cream and other Luo Han Guo products were obtained, see FIGS. 4 to 7 .
3.1. 口感测试结果 3.1. Taste test results
表9 罗汉果茶膏片与其它罗汉果产品的口感测试结果Table 9 Taste test results of Luo Han Guo tea cream tablets and other Luo Han Guo products
Figure PCTCN2017107384-appb-000013
Figure PCTCN2017107384-appb-000013
3.2. 口感雷达图参见图4至图7。图4显示与原料(过柱液)相比，风味提取液的多个口感指标获得提升，酸味得到很大程度的弱化。图5显示截留分子量150的分子膜获得的截留液的口感与过柱液相差不明显，且因为含较多的单糖而无法干燥，而3500截留分子量的分子膜处理的产物具有明显的焦苦味。图6显示茶膏与制备原料的口感相比，既保留了罗汉果的风味，又提升了其它口感。图7显示茶膏与罗汉果粉M50相比保留了罗汉果的独特风味；与传统干果提取液相比，既保留了罗汉果的风味，又提升了其它口感。 3.2. The mouth-sensing radar chart is shown in Figures 4 to 7. Fig. 4 shows that compared with the raw material (cross-column), the plurality of mouthfeel indexes of the flavor extract are improved, and the sourness is largely weakened. Figure 5 shows that the molecular weight of the retentate obtained by the molecular film with a molecular weight cutoff of 150 is not significantly different from that of the liquid phase of the column, and cannot be dried because it contains more monosaccharides, while the molecular film treated product of 3500 molecular weight cutoff has obvious coke. bitterness. Figure 6 shows that the tea cream retains the flavor of the mangosteen and enhances the mouthfeel as compared to the mouthfeel of the prepared material. Figure 7 shows that the tea cream retains the unique flavor of Luo Han Guo compared with the Luo Han Guo powder M50; compared with the traditional dried fruit extract, it retains the flavor of Luo Han Guo and enhances other tastes.

Claims (17)

  1. 一种罗汉果风味速溶饮品，包含罗汉果风味提取物和罗汉果超滤浓缩物,其中，该饮品中蔗糖与葡萄糖+果糖之和的比为2.5～8.0，植物总蛋白为15％～35％，罗汉果苷V含量不超过10％。An instant drink of Luo Han Guo flavor, comprising a Luo Han Guo flavor extract and a Luo Han Guo ultrafiltration concentrate, wherein the ratio of sucrose to glucose + fructose in the drink is 2.5 to 8.0, and total plant protein is 15% to 35%, and mogroside The V content does not exceed 10%.
  2. 权利要求1的速溶饮品，其中所述蔗糖与葡萄糖+果糖之和的比为2.5～6.0，植物总蛋白为18.0％～30.0％，罗汉果苷V含量为0.1％-10％，优选其中所述蔗糖与葡萄糖+果糖之和的比为2.5～5.0，植物总蛋白为18.0％～26.0％，罗汉果苷V含量为1％-7％，更优选其中所述蔗糖与葡萄糖+果糖之和的比为3.0～4.0，植物总蛋白为20.0％～25.0％，罗汉果苷V含量为0.5％-8％。The instant beverage according to claim 1, wherein the ratio of the sucrose to the sum of glucose + fructose is 2.5 to 6.0, the total protein of the plant is 18.0% to 30.0%, and the content of mogroside V is 0.1% to 10%, preferably wherein the sucrose is The ratio of the sum of glucose to fructose is 2.5 to 5.0, the total protein of the plant is 18.0% to 26.0%, and the content of mogroside V is 1% to 7%, more preferably, the ratio of the sum of sucrose to glucose + fructose is 3.0. ～4.0, the total plant protein is 20.0% to 25.0%, and the content of mogroside V is 0.5% to 8%.
  3. 权利要求1或2的速溶饮品，其中该饮品中总糖含量为20～65％，优选30～65％，更优选40～60％。The instant beverage according to claim 1 or 2, wherein the beverage has a total sugar content of from 20 to 65%, preferably from 30 to 65%, more preferably from 40 to 60%.
  4. 权利要求1-3任一项的速溶饮品，其中该饮品中总酸含量为2～4％，优选2.0～3.5％，更优选2.0～3.0％。The instant beverage according to any one of claims 1 to 3, wherein the beverage has a total acid content of from 2 to 4%, preferably from 2.0 to 3.5%, more preferably from 2.0 to 3.0%.
  5. 权利要求1-4任一项的速溶饮品，其为茶粉、茶膏或茶膏片。The instant beverage according to any one of claims 1 to 4 which is a tea powder, a tea cream or a tea cream tablet.
  6. 权利要求1-5任一项的速溶饮品，其水溶后的pH值为3.5-5.5，优选3-5，更优选4-5。The instant beverage according to any one of claims 1 to 5, which has a pH after water solubility of from 3.5 to 5.5, preferably from 3-5, more preferably from 4 to 5.
  7. 制备权利要求1-6的速溶饮品的方法，包括：A method of preparing an instant beverage of claims 1-6, comprising:
    1)罗汉果超滤浓缩物的制备：1) Preparation of Luo Han Guo ultrafiltration concentrate:
    a.破碎罗汉果果实后进行水提取，优选60-100℃热水提取；a. After crushing the Luo Han Guo fruit, water extraction is carried out, preferably 60-100 ° C hot water extraction;
    b.澄清水提取物；b. clarify the water extract;
    c.超滤澄清后的水提取物；c. Ultrafiltration clarified water extract;
    d.浓缩超滤后的水提取物；d. concentrating the ultrafiltered water extract;
    2)罗汉果风味提取物的制备：2) Preparation of Luo Han Guo flavor extract:
    i.如上述a-c制备超滤提取物；i. preparing an ultrafiltration extract as described above for a-c;
    ii.吸附层析分离超滤提取物，收集层析流出液；Ii. Separating the ultrafiltration extract by adsorption chromatography and collecting the chromatographic effluent;
    iii.对流出液进行纳滤膜过滤；Iii. performing nanofiltration membrane filtration on the effluent;
    iv.浓缩后获得罗汉果风味提取物； Iv. obtaining a Luo Han Guo flavor extract after concentration;
    3)将上述制备的罗汉果超滤浓缩物和罗汉果风味提取物以1:1-1:8、优选1:2-1:7、最优选1:3-1:6的比例调配；3) preparing the Luo Han Guo ultrafiltration concentrate and the Luo Han Guo flavor extract prepared above in a ratio of 1:1 to 1:8, preferably 1:2-1:7, most preferably 1:3-1:6;
    4)将步骤3)获得的调配液除菌、干燥获得罗汉果风味速溶饮品。4) The preparation liquid obtained in the step 3) is sterilized and dried to obtain a Luo Han Guo flavor instant drink.
  8. 权利要求7的方法，其中所述吸附层析为弱极性或非极性大孔吸附树脂层析。The method of claim 7 wherein said adsorption chromatography is a weakly polar or non-polar macroporous adsorption resin chromatography.
  9. 权利要求7-8任一项的方法，其中在上述iii步骤中，超滤后的溶液通过截留分子量为250-2500、优选250-2000、250-1500、250-1000的纳滤膜过滤。The process according to any one of claims 7-8, wherein in the step iii above, the ultrafiltered solution is filtered through a nanofiltration membrane having a molecular weight cut off of from 250 to 2,500, preferably from 250 to 2,000, from 250 to 1,500, from 250 to 1,000.
  10. 权利要求9的方法，其中纳滤膜过滤后的膜截留液的固形物浓度为5％～20％。The method of claim 9 wherein the nanofiltration membrane filtered membrane retentate has a solids concentration of from 5% to 20%.
  11. 通过权利要求7-10任一项的方法制备的罗汉果风味速溶饮品。A Luo Han Guo flavored instant drink prepared by the method of any one of claims 7-10.
  12. 一种制备罗汉果风味速溶茶膏片的方法，包括：A method for preparing a Luo Han Guo flavor instant tea tablet, comprising:
    1)罗汉果超滤浓缩物的制备：1) Preparation of Luo Han Guo ultrafiltration concentrate:
    a.破碎罗汉果果实后进行水提取，优选60-100℃热水提取；a. After crushing the Luo Han Guo fruit, water extraction is carried out, preferably 60-100 ° C hot water extraction;
    b.澄清水提取物；b. clarify the water extract;
    c.超滤澄清后的水提取物；c. Ultrafiltration clarified water extract;
    d.浓缩超滤后的水提取物；d. concentrating the ultrafiltered water extract;
    2)罗汉果风味提取物的制备：2) Preparation of Luo Han Guo flavor extract:
    i.如上述a-c制备超滤提取物；i. preparing an ultrafiltration extract as described above for a-c;
    ii.吸附层析分离超滤提取物，收集层析流出液；Ii. Separating the ultrafiltration extract by adsorption chromatography and collecting the chromatographic effluent;
    iii.对流出液进行纳滤膜过滤；Iii. performing nanofiltration membrane filtration on the effluent;
    iv.浓缩后获得罗汉果风味提取物；Iv. obtaining a Luo Han Guo flavor extract after concentration;
    3)将上述制备的罗汉果超滤浓缩物和罗汉果风味提取物以1:1-1:8、优选1:2-1:7、最优选1:3-1:6的比例调配；3) preparing the Luo Han Guo ultrafiltration concentrate and the Luo Han Guo flavor extract prepared above in a ratio of 1:1 to 1:8, preferably 1:2-1:7, most preferably 1:3-1:6;
    4)将步骤3)获得的调配液除菌、干燥，所述除菌优选巴氏灭菌或过滤，所述干燥优选喷雾干燥；4) The preparation liquid obtained in the step 3) is sterilized and dried, and the sterilization is preferably pasteurized or filtered, and the drying is preferably spray-drying;
    5)烘焙，并在设定形状的模具中压制成型。5) Baking and press forming in a mold of a set shape.
  13. 权利要求12的方法，其中所述吸附层析为弱极性或非极性大孔吸附树脂层析。The method of claim 12 wherein said adsorption chromatography is a weakly polar or non-polar macroporous adsorption resin chromatography.
  14. 权利要求12或13的方法，其中超滤后的溶液通过截留分子量为 250-2500、优选250-2000、250-1500、250-1000的纳滤膜过滤。The method of claim 12 or 13 wherein the ultrafiltered solution has a molecular weight cut off of Nanofiltration membrane filtration of 250-2500, preferably 250-2000, 250-1500, 250-1000.
  15. 权利要求14的方法，其中纳滤膜过滤后的膜截留液的固形物浓度为5％～20％。The method of claim 14 wherein the nanofiltration membrane filtered membrane retentate has a solids concentration of from 5% to 20%.
  16. 权利要求12-15任一项的方法，其中所述烘焙步骤中，烘烤温度为80-130℃，烘烤时间为0.3-15h；优选烘烤温度为100-120℃，烘烤时间为0.5-10h。The method according to any one of claims 12-15, wherein in the baking step, the baking temperature is 80-130 ° C, the baking time is 0.3-15 h; the preferred baking temperature is 100-120 ° C, and the baking time is 0.5. -10h.
  17. 权利要求12-16任一项的方法制备的罗汉果风味速溶茶膏片。 A Luo Han Guo flavor instant tea tablet prepared by the method of any one of claims 12-16.
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