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Gynostemma pentaphylla beverage and preparation method thereof

A technology of Gynostemma pentaphyllum and beverage, which is applied in the field of Gynostemma pentaphyllum beverage and its preparation, which can solve the problems of not being suitable for people with diabetes and low antioxidant activity, and achieve the effect of suitable sour and sweet taste, high sensory score, and stable thermal stability

Pending Publication Date: 2020-08-04
四川卫生康复职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are still some problems in the existing functional drinks developed from Gynostemma pentaphyllum as raw material, such as low antioxidant activity, which is not suitable for people with diabetes

Method used

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  • Gynostemma pentaphylla beverage and preparation method thereof
  • Gynostemma pentaphylla beverage and preparation method thereof
  • Gynostemma pentaphylla beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The Gynostemma pentaphyllum beverage provided in this embodiment, by weight and volume percentage, its raw materials include: 30% Gynostemma pentaphyllum extract, 3% xylitol, 0.08% salt and 0.02% citric acid, and the balance is water.

[0044] The preparation method of the Gynostemma pentaphyllum drink that present embodiment provides is as follows:

[0045] The raw materials are obtained according to the above formula: Gynostemma pentaphyllum extract, xylitol, salt and citric acid, mixed with water, and sterilized at 100° C. for 10 minutes to obtain Gynostemma pentaphyllum beverage.

[0046] Wherein, Gynostemma pentaphyllum extract is prepared by the following method:

[0047]Take Gynostemma pentaphyllum (Gynostemma pentaphyllum (Thunb.) Makino), a plant of the genus Gynostemma pentaphyllum (Thunb.) Makino] (Gynostemma pentaphyllum (Thunb.) Makino), which is produced in Shaanxi, and pass through a 60-mesh sieve. The water mass ratio is 1:10, reflux extraction 4 times,...

Embodiment 2

[0049] By single factor and orthogonal experiment, the Gynostemma pentaphylla beverage of verification embodiment 1 is optimal proportioning

[0050] 1 Single factor test

[0051] The sensory quality of Gynostemma pentaphyllum beverage was studied by using sensory evaluation as evaluation standard.

[0052] Sensory evaluation: The formula evaluation of Gynostemma pentaphyllum beverage adopts the comprehensive sensory evaluation method, referring to the sensory evaluation standard of oral beverages, and combining the actual characteristics of the beverage, to formulate evaluation standards, as shown in Table 1. Hire 10 food workers with experience in sensory evaluation of beverages to score according to the color, smell, taste and texture of the beverage. After removing the highest and lowest scores from the scores, take the average as the sensory score.

[0053] Table 1 Sensory evaluation standard of Gynostemma pentaphylla beverage

[0054]

[0055] 1.1 Determination of t...

Embodiment 3

[0079] Inspection of Quality Index of Gynostemma Gynostemma Beverage

[0080] 1 Detection method:

[0081] (1) Determination of soluble solids: Measured with a sugar meter.

[0082] (2) Determination of pH value: Measured with a pH meter.

[0083] (3) Determination of stability:

[0084] Accurately weigh ml g of the prepared Gynostemma pentaphyllum beverage of Example 1 and place it in a centrifuge tube, centrifuge at a speed of 3000r / min for 10min, take the centrifuged supernatant, weigh it as m2 g, and calculate the centrifuge sediment according to the formula The rate was measured 3 times in parallel. The larger the centrifuge sedimentation rate, the worse the stability of the solution.

[0085]

[0086] In the formula: m1 represents the initial mass of the beverage; m2 represents the mass of the supernatant after the beverage is centrifuged; w represents the centrifugal sedimentation rate.

[0087] (4) Determination of health indicators: Determination by the Labora...

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Abstract

The invention discloses a gynostemma pentaphylla beverage and a preparation method thereof, and relates to the technical field of foods. The gynostemma pentaphylla beverage disclosed by the inventioncontains the following components: 30%-45% of a gynostemma pentaphylla extracting solution, 1%-5% of xylitol, 0.05%-0.1% of edible salt, 0.01%-0.03% of citric acid and the balance of water. The gynostemma pentaphylla beverage provided by the invention is attractive in color and luster and unique in flavor; the gynostemma pentaphylla beverage has the unique flavor of gynostemma pentaphylla, corrects the original bitterness of gynostemma pentaphylla, tastes sour and sweet properly, has high antioxidant activity and a certain health-care function, is suitable for being drunk by the public, is particularly suitable for being drunk by people suffering from diabetes, and provides certain reference for development and utilization of gynostemma pentaphylla.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a Gynostemma pentaphylla drink and a preparation method thereof. Background technique [0002] Gynostemma pentaphyllum (Thunb.) Makino is a perennial herbaceous vine of Cucurbitaceae Cucurbitaceae Gynostemma. "Dictionary of Chinese Medicine" name Aescin gallbladder, alias little bitter medicine, root everywhere, five-leaf ginseng, Japanese name sweet tea vine, etc. There are 14 species and 3 varieties in China, which are widely distributed in Shaanxi, Sichuan, Hubei, Fujian, Yunnan and other places. Gynostemma contains saponins, polysaccharides, flavonoids and other compounds and more than 20 trace elements such as iron, zinc, copper, manganese and selenium. Gypenoside has a dammarane-type triterpene skeleton, which is similar in structure to ginsenoside. It is the only plant that has been found to contain ginsenosides outside Araliaceae. Therefore, it has the reputation of "Sout...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/56A23L33/105
CPCA23L2/38A23L2/60A23L2/56A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/032A23V2250/6422
Inventor 马泽刚杨新春钟辉云吴秀丽刘孝桢
Owner 四川卫生康复职业学院
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