Blackcurrant and orange juice assorted soda water

Abstract

The invention relates to blackcurrant and orange juice assorted soda water, which belongs to the technical field of beverages, and contains blackcurrant extract, orange juice, white hyacinth bean seed extract, mogroside, stevioside and the like. Wherein the blackcurrant extract is a product which is less than 5kDa and is obtained by carrying out common enzymolysis on blackcurrants by hemicellulase and pectinase and then sequentially carrying out step-by-step enzymolysis on the blackcurrants by virtue of nattokinase, ficin, papain and glucokinase; the white hyacinth bean seed extract is a product below 5kDa obtained by performing enzymolysis on white hyacinth bean seeds through trypsin and then performing co-fermentation through propionibacterium freudenreichii, lactobacillus brevis and bifidobacterium longum; the blackcurrant extract and the white hyacinth bean seed extract have good effects of resisting fatigue, resisting oxidation and enhancing immunity, so that the assorted soda water is delicious and healthy.

Description

Technical Field

[0001] The invention belongs to the technical field of beverages, and in particular relates to a blackcurrant and orange juice assorted soda. Background Art

[0002] Assorted drinks usually refer to drinks made from a mixture of different fruits, vegetables, spices, teas or other ingredients. Common assorted fruit drinks include juice or fruit pulp from a variety of fruits such as apples, oranges, strawberries, and grapes, which can meet consumers' demand for rich taste and diversified nutrition.

[0003] This type of beverage is characterized by its rich flavors and diverse combinations of nutrients, and the nutrients also have certain health benefits. If the assorted beverage contains fruits and vegetables rich in antioxidants such as vitamin C, vitamin E, and flavonoids, such as oranges, strawberries, blueberries, carrots, etc., it will have a certain antioxidant effect, help to remove free radicals in the body, and reduce the damage to cells caused by oxidative stress, thereby reducing the risk of chronic diseases to a certain extent. Some assorted beverages also contain ingredients with prebiotic effects, such as bananas and apples, which help regulate the balance of intestinal flora and promote intestinal health.

[0004] Blackcurrant is scientifically known as Ribes nigrum L., also known as black currant, black bean fruit, purple plum, and belongs to the genus Ribes of the family Ribes of the order Saxifragales. It is a small shrub, and its ripe fruit is a small black berry, rich in vitamin C and anthocyanins, which can be eaten. It can also be processed into juice, jam and other foods. Blackcurrant is very rich in vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanins, and phenolic substances.

[0005] The application of biotechnology has also played a key role in the beverage field. By screening and cultivating specific probiotic strains, such as bifidobacteria and lactic acid bacteria, and adding them to beverages, the balance of intestinal flora can be adjusted, immunity can be enhanced, and the absorption of nutrients can be promoted. In addition, the use of biotechnology to extract effective ingredients from plants, such as tea polyphenols, anthocyanins, flavonoids, etc., provides a rich source of raw materials for the development of health beverages with antioxidant, anti-inflammatory, and lipid-lowering functions.

[0006] However, due to different raw materials and extraction methods, the ingredients produced are different, and the nutritional supplements and health care effects on the human body are also different. There is still room for improvement in terms of health and efficacy. As people pay more and more attention to the health needs of food and beverages, the beverage industry is also constantly developing and improving technology to provide higher quality, healthier and safer beverages, bringing consumers more delicious and healthy beverage options. Summary of the invention

[0007] Due to the different raw materials and extraction methods, the existing beverages have different ingredients, and the nutritional supplements and health care effects on the human body are also different, and there is still room for improvement in terms of health and efficacy. The present invention provides a blackcurrant and orange juice assorted soda, the assorted soda contains blackcurrant extract, orange juice, white bean seed extract, mogroside, steviol glycoside, etc.; wherein the blackcurrant extract is a product below 5 kDa obtained by co-enzyme hydrolysis of blackcurrant with hemicellulase and pectinase, followed by step-by-step enzyme hydrolysis with nattokinase, ficin, papain and glucokinase; the white bean seed extract is a product below 5 kDa obtained by co-fermentation of white bean seeds with trypsin with Propionibacterium fischerii, Lactobacillus brevis and Bifidobacterium longum; the blackcurrant extract and the white bean seed extract have good anti-fatigue, anti-oxidation and immunity-enhancing effects, making the assorted soda both delicious and healthy. The specific technical scheme is as follows:

[0008] A blackcurrant and orange juice assorted soda comprises the following raw materials in parts by mass: 5 to 8 parts of blackcurrant extract, 10 to 15 parts of orange juice, 0.5 to 1.5 parts of white lentil seed extract, 0.005 to 0.01 parts of mogroside, 0.002 to 0.008 parts of stevioside, and 50 to 60 parts of water.

[0009] The blackcurrant extract is obtained by hydrolyzing the blackcurrant with hemicellulase and pectinase, followed by sequential hydrolysis with nattokinase, ficin, papain and glucokinase to obtain a product below 5 kDa; the white bean seed extract is obtained by hydrolyzing the white bean seeds with trypsin, followed by co-fermentation with Propionibacterium fraisi, Lactobacillus brevis and Bifidobacterium longum to obtain a product below 5 kDa.

[0010] In the above technical solution, the preparation method of the blackcurrant extract comprises the following steps:

[0011] Take the washed blackcurrant, crush it, add water 6 to 8 times the mass of the blackcurrant, adjust the pH to 5.0 to 5.5, heat it to 45°C to 55°C, add hemicellulase and pectinase at 0.8% to 2.5% of the mass of the blackcurrant respectively, perform enzymolysis at constant temperature for 2h to 4h, cool it to 40°C to 50°C, adjust the pH to 8.0 to 9.0, add nattokinase at 0.8% to 1.5% of the mass of the blackcurrant, perform enzymolysis at constant temperature for 1.5h to 2h, heat it to inactivate the enzyme, cool it to 60°C to 65°C, adjust the pH to 5.5 to 6.5, add fig proteinase at 0.8% to 1.5% of the mass of the blackcurrant, The method comprises the following steps: performing enzymolysis at a constant temperature for 50 to 80 minutes, heating to inactivate the enzyme, reducing the temperature to 55 to 65° C., adjusting the pH to 6.0 to 7.0, adding 0.8% to 1.5% papain by weight of blackcurrant, performing enzymolysis at a constant temperature for 50 to 80 minutes, heating to inactivate the enzyme, reducing the temperature to 35 to 38° C., adjusting the pH to 7.5 to 8.0, adding 0.05% to 0.1% glucose kinase by weight of blackcurrant, performing enzymolysis at a constant temperature for 1 to 1.5 hours, heating to inactivate the enzyme, reducing the temperature to room temperature, filtering with a 5 kDa ultrafiltration membrane, obtaining a filtrate below 5 kDa, concentrating, and drying to obtain a blackcurrant extract.

[0012] In the preparation method of the black currant extract, the enzyme activities of hemicellulase, pectinase, ficin and papain are 80,000 U / g to 100,000 U / g, the enzyme activity of nattokinase is 5,000 U / g to 10,000 U / g; and the enzyme activity of glucokinase is 500 U / g.

[0013] In the above-mentioned method for preparing the blackcurrant extract, the temperature for heating and inactivating the enzyme is 85° C. to 90° C., and the time is 15 min to 20 min.

[0014] In the above technical solution, the preparation method of the white bean seed extract comprises the following steps:

[0015] Washed white lentil seeds are taken and crushed, and water of 8 to 10 times the mass of the white lentil seeds is added to adjust the pH to 7.5 to 8.0, and trypsin of 1% to 2% by mass of the white lentil seeds is added, and enzymatic hydrolysis is carried out at 36°C to 39°C for 3h to 5h, and the enzyme is inactivated by heating, and after cooling to room temperature, 0.03% to 0.05% by mass of galacto-oligosaccharide of the white lentil seeds is added, and the pH is adjusted to 6.5, and Propionibacterium freudenreichii, Lactobacillus brevis and Bifidobacterium longum of 0.2% to 0.5% by mass of the white lentil seeds are added respectively, and anaerobically fermented at 37°C for 30h to 40h, and the temperature is increased for sterilization, and the temperature is cooled to room temperature, and filtered with a 5kDa ultrafiltration membrane to obtain a filtrate below 5kDa, which is concentrated and dried to obtain a white lentil seed extract.

[0016] In the preparation method of the white bean seed extract, the trypsin activity is 100,000 U / g to 500,000 U / g; the bacterial activity of Propionibacterium freudenreichii, Lactobacillus brevis and Bifidobacterium longum is 1 billion CFU / g to 3 billion CFU / g;

[0017] In the preparation method of the white bean seed extract, the temperature for heating and inactivating the enzyme is 80°C to 85°C, and the time is 15min to 20min; the temperature for heating and sterilizing is 121°C to 130°C, and the time is 10min to 15min.

[0018] In the above technical solution, non-sugar additives are also added to the assorted soda, including one or more combinations of sodium citrate, vitamins, baking soda, sodium chloride, ethyl maltol, flavors and pigments.

[0019] The preparation method of the above-mentioned blackcurrant and orange juice assorted soda comprises the following steps:

[0020] According to the mass proportion, water is added to 35° C.-45° C., and then mogroside and stevioside are added and mixed evenly, and then orange juice, blackcurrant extract and white bean seed extract are added and mixed evenly, and negative pressure deoxygenation is performed; then instantaneous sterilization is performed, cooling is performed, sterile carbon dioxide gas is introduced, and packaging is performed to obtain assorted sodas.

[0021] In the above preparation method, the temperature of the negative pressure deoxygenation is 35°C to 45°C, and the pressure is 0.04MPa to 0.06MPa; the temperature of the instantaneous sterilization is 130°C to 150°C, and the time is 10s to 15s; the temperature of the cooling is 80°C to 85°C.

[0022] The blackcurrant and orange juice assorted soda provided by the present invention has the following beneficial effects compared with the prior art:

[0023] 1. The assorted soda of the present invention contains blackcurrant extract, orange juice, white bean seed extract, mogroside, steviol glycoside, etc., and has good nutritional value. Among them, blackcurrant is rich in various nutrients such as vitamin C, vitamin B family, anthocyanin, flavonoids, etc., and has many health effects such as anti-oxidation and anti-inflammatory. Orange juice is rich in vitamin C, flavonoids, minerals and other ingredients, which help to enhance immunity and have anti-oxidation and anti-inflammatory properties. Minerals help to maintain normal heart function and blood pressure levels. The sour taste of orange juice can stimulate the secretion of saliva and gastric juice and help digest food. The aroma of orange juice can stimulate the olfactory nerves, make people feel fresh and comfortable, and relieve fatigue. Mogroside and steviol glycoside can enhance sweetness without increasing blood sugar.

[0024] 2. The blackcurrant extract of the present invention is a product of less than 5k Da obtained by hydrolyzing blackcurrant with hemicellulase and pectinase, and then hydrolyzing it step by step with nattokinase, ficin, papain and glucokinase; a small molecule peptide product with anti-fatigue, anti-oxidation and immunity-enhancing effects can be obtained. The small molecule peptide can effectively remove free radicals in the body, reduce the damage of oxidative stress to cells, help delay aging, stimulate the activity of immune system cells, improve the body's immune function, enhance resistance to diseases, and effectively improve the anti-fatigue and immunity-enhancing effects of soda.

[0025] 3. The white lentil seed extract of the present invention is a product of less than 5 kDa obtained by enzymolysis of white lentil seeds with trypsin and then co-fermentation with Propionibacterium fischerii, Lactobacillus brevis and Bifidobacterium longum. The specific enzymolysis and fermentation process can obtain good anti-fatigue, anti-oxidation and immunity-enhancing ingredients. The enzymolysis and fermentation products contain various antioxidant ingredients, which can effectively remove free radicals in the body, reduce oxidative damage, and delay aging; help protect cells from damage by the external environment and reduce the risk of chronic diseases. It has the function of regulating the immune system, enhancing the body's immunity, improving the body's resistance, and resisting fatigue. DETAILED DESCRIPTION

[0026] The present invention is further described below in conjunction with specific implementation cases, but the present invention is not limited to these embodiments.

[0027] Example 1

[0028] A blackcurrant and orange juice assorted soda comprises the following raw materials in parts by mass: 5 parts of blackcurrant extract, 10 parts of orange juice, 0.5 parts of white lentil seed extract, 0.005 parts of mogroside, 0.002 parts of stevioside and 50 parts of water.

[0029] Wherein, the preparation method of blackcurrant extract comprises the following steps:

[0030] Wash and crush blackcurrant, add water 6 times the mass of blackcurrant, adjust pH to 5.0, heat to 45°C, add 0.8% hemicellulase and pectinase by mass of blackcurrant respectively, and perform enzymolysis at constant temperature for 2h, cool to 40°C, adjust pH to 8.0, add 0.8% nattokinase by mass of blackcurrant, and perform enzymolysis at constant temperature for 1.5h, heat to 85°C to inactivate enzyme for 15min, cool to 60°C, adjust pH to 5.5, add 0.8% fig protease by mass of blackcurrant, and perform enzymolysis at constant temperature for 50min, heat ... The temperature was raised to 85°C to inactivate the enzyme for 15 minutes, then lowered to 55°C, the pH was adjusted to 6.0, 0.8% papain by weight of blackcurrant was added, constant temperature enzymolysis was performed for 50 minutes, the temperature was raised to 85°C to inactivate the enzyme for 15 minutes, then lowered to 35°C, the pH was adjusted to 7.5, 0.05% glucose kinase by weight of blackcurrant was added, constant temperature enzymolysis was performed for 1 hour, the temperature was raised to 85°C to inactivate the enzyme for 15 minutes, then lowered to room temperature, filtered using a 5 kDa ultrafiltration membrane to obtain a filtrate below 5 kDa, concentrated, and dried to obtain a blackcurrant extract.

[0031] The preparation method of white bean seed extract comprises the following steps:

[0032] Take the washed white lentil seeds, crush them, add 8 times the mass of water of the white lentil seeds, adjust the pH to 7.5, add 1% trypsin by mass of the white lentil seeds, enzymolyze at 36°C for 3h, heat to 80°C to inactivate the enzyme for 15min, cool to room temperature, add 0.03% galacto-oligosaccharide by mass of the white lentil seeds, adjust the pH to 6.5, add 0.2% Propionibacterium freudenreichii, Lactobacillus brevis and Bifidobacterium longum by mass of the white lentil seeds respectively, ferment anaerobically at 37°C for 30h, heat to 121°C to sterilize for 10min, cool to room temperature, filter with a 5kDa ultrafiltration membrane to obtain a filtrate below 5kDa, concentrate and dry to obtain a white lentil seed extract.

[0033] The preparation method of the above-mentioned blackcurrant and orange juice assorted soda comprises the following steps:

[0034] According to the mass proportion, water was added to 35°C, and then mogroside and stevioside were added and mixed evenly, followed by adding orange juice, blackcurrant extract and white bean seed extract and mixing evenly, and negative pressure deoxygenation was performed at 35°C and 0.04MPa; then instantaneous sterilization was performed at 130°C for 10s, cooled to 70°C, sterile carbon dioxide gas was introduced, and packaged to obtain assorted sodas.

[0035] The enzymatic activity of hemicellulase used in this embodiment is 100,000 U / g, the enzymatic activity of pectinase is 100,000 U / g, the enzymatic activity of ficin is 100,000 U / g, the enzymatic activity of papain is 100,000 U / g, the enzymatic activity of nattokinase is 10,000 U / g, the enzymatic activity of glucokinase is 500 U / g, and the enzymatic activity of trypsin is 500,000 U / g; the bacterial activity of Propionibacterium freudenreichii is 3 billion CFU / g, the bacterial activity of Lactobacillus brevis is 3 billion CFU / g, and the bacterial activity of Bifidobacterium longum is 3 billion CFU / g.

[0036] Example 2

[0037] A blackcurrant and orange juice assorted soda comprises the following raw materials in parts by mass: 6.5 parts of blackcurrant extract, 12 parts of orange juice, 1 part of white lentil seed extract, 0.008 parts of mogroside, 0.005 parts of stevioside and 55 parts of water.

[0038] Wherein, the preparation method of blackcurrant extract comprises the following steps:

[0039] Wash and crush blackcurrants, add 7 times the mass of water of blackcurrants, adjust pH5.2, heat to 50°C, add 1.5% hemicellulase and pectinase of blackcurrant mass respectively, and perform enzymolysis at constant temperature for 3h, cool to 45°C, adjust pH8.5, add 1.2% nattokinase of blackcurrant mass, perform enzymolysis at constant temperature for 1.5h, heat to 88°C to inactivate enzyme for 18min, cool to 63°C, adjust pH6.0, add 1.2% fig protease of blackcurrant mass, perform enzymolysis at constant temperature for 65min, heat The temperature was raised to 88°C to inactivate the enzyme for 18 minutes, then lowered to 60°C, the pH was adjusted to 6.5, 1.2% papain by weight of blackcurrant was added, constant temperature enzymolysis was performed for 65 minutes, the temperature was raised to 88°C to inactivate the enzyme for 18 minutes, then lowered to 37°C, the pH was adjusted to 7.8, 0.08% glucose kinase by weight of blackcurrant was added, constant temperature enzymolysis was performed for 1 hour, the temperature was raised to 88°C to inactivate the enzyme for 18 minutes, then lowered to room temperature, filtered using a 5 kDa ultrafiltration membrane to obtain a filtrate below 5 kDa, concentrated, and dried to obtain a blackcurrant extract.

[0040] The preparation method of white bean seed extract comprises the following steps:

[0041] Washed white lentil seeds were crushed, 9 times the mass of white lentil seeds were added with water, the pH was adjusted to 7.8, 1.5% of the mass of trypsin was added for enzymatic hydrolysis at 37°C for 4 hours, the temperature was raised to 82°C for 18 minutes to inactivate the enzyme, and after cooling to room temperature, 0.04% of the mass of white lentil seeds with galacto-oligosaccharide was added, the pH was adjusted to 6.5, and 0.3% of the mass of white lentil seeds with Propionibacterium freudenreichii, Lactobacillus brevis and Bifidobacterium longum were added respectively, the mixture was anaerobically fermented at 37°C for 35 hours, the temperature was raised to 125°C for sterilization for 12 minutes, the mixture was cooled to room temperature, and a 5 kDa ultrafiltration membrane was used for filtration to obtain a filtrate below 5 kDa, which was concentrated and dried to obtain a white lentil seed extract.

[0042] The preparation method of the above-mentioned blackcurrant and orange juice assorted soda comprises the following steps:

[0043] According to the mass proportion, water was added to 40°C, and then mogroside and stevioside were added and mixed evenly, followed by adding orange juice, blackcurrant extract and white bean seed extract and mixing evenly, and negative pressure deoxygenation was performed at 40°C and 0.05MPa; then instantaneous sterilization was performed at 140°C for 12s, cooled to 75°C, sterile carbon dioxide gas was introduced, and packaged to obtain assorted sodas.

[0044] The enzymatic activity of hemicellulase used in this embodiment is 100,000 U / g, the enzymatic activity of pectinase is 100,000 U / g, the enzymatic activity of ficin is 100,000 U / g, the enzymatic activity of papain is 100,000 U / g, the enzymatic activity of nattokinase is 5,000 U / g, the enzymatic activity of glucokinase is 500 U / g, and the enzymatic activity of trypsin is 300,000 U / g; the bacterial activity of Propionibacterium freudenreichii is 2 billion CFU / g, the bacterial activity of Lactobacillus brevis is 2 billion CFU / g, and the bacterial activity of Bifidobacterium longum is 2 billion CFU / g.

[0045] Example 3

[0046] A blackcurrant and orange juice assorted soda comprises the following raw materials in parts by mass: 8 parts of blackcurrant extract, 15 parts of orange juice, 1.5 parts of white lentil seed extract, 0.01 parts of mogroside, 0.008 parts of stevioside and 60 parts of water.

[0047] Wherein, the preparation method of blackcurrant extract comprises the following steps:

[0048] Wash and crush blackcurrants, add 8 times the mass of water of blackcurrants, adjust pH5.5, heat to 55°C, add 2.5% of hemicellulase and pectinase by mass of blackcurrants respectively, and perform enzymolysis at constant temperature for 4h, cool to 50°C, adjust pH9.0, add 1.5% of nattokinase by mass of blackcurrants, perform enzymolysis at constant temperature for 2h, heat to 90°C to inactivate enzyme for 20min, cool to 65°C, adjust pH6.5, add 1.5% of fig proteinase by mass of blackcurrants, perform enzymolysis at constant temperature for 80min, heat to The temperature was set to 90°C to inactivate the enzyme for 20 min, then the temperature was lowered to 65°C, the pH was adjusted to 7.0, 1.5% papain by weight of blackcurrant was added, constant temperature enzymolysis was performed for 80 min, the temperature was raised to 90°C to inactivate the enzyme for 20 min, the temperature was lowered to 38°C, the pH was adjusted to 8.0, 0.1% glucose kinase by weight of blackcurrant was added, constant temperature enzymolysis was performed for 1.5 h, the temperature was raised to 90°C to inactivate the enzyme for 20 min, the temperature was lowered to room temperature, and a 5 kDa ultrafiltration membrane was used for filtration to obtain a filtrate below 5 kDa, which was concentrated and dried to obtain a blackcurrant extract.

[0049] The preparation method of white bean seed extract comprises the following steps:

[0050] Washed white lentil seeds were crushed, 10 times the mass of white lentil seeds were added with water, the pH was adjusted to 8.0, 2% of the mass of trypsin was added for enzymatic hydrolysis at 39°C for 5h, the temperature was raised to 85°C for enzyme inactivation for 20min, and after cooling to room temperature, 0.05% of the mass of white lentil seeds for galacto-oligosaccharide was added, the pH was adjusted to 6.5, 0.5% of the mass of white lentil seeds for Propionibacterium freudenreichii, Lactobacillus brevis and Bifidobacterium longum were added respectively, anaerobically fermented at 37°C for 40h, the temperature was raised to 130°C for sterilization for 15min, the temperature was lowered to room temperature, filtered with a 5kDa ultrafiltration membrane, a filtrate below 5kDa was obtained, and the filtrate was concentrated and dried to obtain a white lentil seed extract.

[0051] The preparation method of the above-mentioned blackcurrant and orange juice assorted soda comprises the following steps:

[0052] According to the mass proportion, water is added to 45°C, and then mogroside and stevioside are added and mixed evenly, followed by adding orange juice, blackcurrant extract and white bean seed extract and mixing evenly, and negative pressure deoxygenation is performed at 45°C and 0.06MPa; then instantaneous sterilization is performed at 150°C for 15s, cooled to 80°C, sterile carbon dioxide gas is introduced, and packaged to obtain assorted sodas.

[0053] The enzymatic activity of hemicellulase used in this embodiment is 100,000 U / g, the enzymatic activity of pectinase is 100,000 U / g, the enzymatic activity of ficin is 100,000 U / g, the enzymatic activity of papain is 100,000 U / g, the enzymatic activity of nattokinase is 10,000 U / g, the enzymatic activity of glucokinase is 500 U / g, and the enzymatic activity of trypsin is 500,000 U / g; the bacterial activity of Propionibacterium freudenreichii is 3 billion CFU / g, the bacterial activity of Lactobacillus brevis is 3 billion CFU / g, and the bacterial activity of Bifidobacterium longum is 3 billion CFU / g.

[0054] Example 4

[0055] A blackcurrant and orange juice assorted soda comprises the following raw materials in parts by mass: 5 parts of blackcurrant extract, 15 parts of orange juice, 0.5 parts of white lentil seed extract, 0.01 parts of mogroside, 0.002 parts of stevioside, and 60 parts of water; 0.0002 parts of sodium citrate, 0.0001 parts of vitamin E, 0.0005 parts of baking soda, and 0.0001 parts of flavor are also added.

[0056] Wherein, the preparation method of blackcurrant extract comprises the following steps:

[0057] Wash and crush blackcurrants, add water 6 times the mass of blackcurrants, adjust the pH to 5.5, heat to 45°C, add 2.5% of the mass of blackcurrants hemicellulase and pectinase respectively, and enzymolyze at a constant temperature for 2 hours, cool to 50°C, adjust the pH to 8.0, add 1.5% of the mass of blackcurrants nattokinase, and enzymolyze at a constant temperature for 1.5 hours, heat to 90°C to inactivate the enzyme for 15 minutes, cool to 65°C, adjust the pH to 5.5, add 1.5% of the mass of blackcurrants fig proteinase, and enzymolyze at a constant temperature for 50 minutes, heat to 50°C, and then add 1.5% of the mass of blackcurrants. The temperature was raised to 90°C to inactivate the enzyme for 15 minutes, then lowered to 65°C, the pH was adjusted to 6.0, 1.5% papain by weight of blackcurrant was added, constant temperature enzymolysis was performed for 50 minutes, the temperature was raised to 90°C to inactivate the enzyme for 15 minutes, then lowered to 38°C, the pH was adjusted to 7.5, 0.1% glucose kinase by weight of blackcurrant was added, constant temperature enzymolysis was performed for 1 hour, the temperature was raised to 90°C to inactivate the enzyme for 15 minutes, then lowered to room temperature, filtered using a 5 kDa ultrafiltration membrane to obtain a filtrate below 5 kDa, concentrated, and dried to obtain a blackcurrant extract.

[0058] The preparation method of white bean seed extract comprises the following steps:

[0059] Washed white lentil seeds were crushed, 10 times the mass of white lentil seeds were added with water, the pH was adjusted to 7.5, 2% of the mass of trypsin was added, the enzyme was hydrolyzed at 36°C for 5h, the temperature was raised to 80°C for 20min to inactivate the enzyme, and after cooling to room temperature, 0.03% of the mass of white lentil seeds with galacto-oligosaccharide was added, the pH was adjusted to 6.5, 0.5% of the mass of white lentil seeds with Propionibacterium freudenreichii, Lactobacillus brevis and Bifidobacterium longum were added respectively, the mixture was anaerobically fermented at 37°C for 30h, the temperature was raised to 130°C for sterilization for 10min, the mixture was cooled to room temperature, and a 5kDa ultrafiltration membrane was used for filtration to obtain a filtrate below 5kDa, which was concentrated and dried to obtain a white lentil seed extract.

[0060] The preparation method of the above-mentioned blackcurrant and orange juice assorted soda comprises the following steps:

[0061] According to the mass proportion, water was added to 45°C, and then mogroside and stevioside were added and mixed evenly, followed by adding orange juice, blackcurrant extract and white bean seed extract and mixing evenly, and negative pressure deoxygenation was performed at 35°C and 0.06MPa; then instantaneous sterilization was performed at 130°C for 15s, cooled to 70°C, sterile carbon dioxide gas was introduced, and packaged to obtain assorted sodas.

[0062] The enzymatic activity of hemicellulase used in this embodiment is 100,000 U / g, the enzymatic activity of pectinase is 80,000 U / g, the enzymatic activity of ficin is 100,000 U / g, the enzymatic activity of papain is 80,000 U / g, the enzymatic activity of nattokinase is 10,000 U / g, the enzymatic activity of glucokinase is 500 U / g, and the enzymatic activity of trypsin is 100,000 U / g; the bacterial activity of Propionibacterium freudenreichii is 3 billion CFU / g, the bacterial activity of Lactobacillus brevis is 1 billion CFU / g, and the bacterial activity of Bifidobacterium longum is 3 billion CFU / g.

[0063] Example 5

[0064] A blackcurrant and orange juice assorted soda comprises the following raw materials in parts by mass: 8 parts of blackcurrant extract, 10 parts of orange juice, 1.5 parts of white lentil seed extract, 0.005 parts of mogroside, 0.008 parts of stevioside, and 60 parts of water; 0.005 parts of sodium chloride, 0.0001 parts of ethyl maltol, 0.0001 parts of flavor, and 0.0003 parts of pigment are also added.

[0065] Wherein, the preparation method of blackcurrant extract comprises the following steps:

[0066] Take the washed blackcurrant, crush it, add 8 times the weight of blackcurrant water, adjust the pH to 5.0, heat it to 55°C, add 0.8% hemicellulase and pectinase by weight of blackcurrant respectively, and enzymolyze at constant temperature for 4h, cool it to 40°C, adjust the pH to 9.0, add 0.8% nattokinase by weight of blackcurrant, and enzymolyze at constant temperature for 2h, heat it to 85°C to inactivate the enzyme for 20min, cool it to 60°C, adjust the pH to 6.5, add 0.8% fig protease by weight of blackcurrant, and enzymolyze at constant temperature for 80min, heat it to The temperature was set at 85°C to inactivate the enzyme for 20 min, then the temperature was lowered to 55°C, the pH was adjusted to 7.0, 0.8% papain by weight of blackcurrant was added, constant temperature enzymolysis was performed for 80 min, the temperature was raised to 85°C to inactivate the enzyme for 20 min, the temperature was lowered to 35°C, the pH was adjusted to 8.0, 0.05% glucose kinase by weight of blackcurrant was added, constant temperature enzymolysis was performed for 1.5 h, the temperature was raised to 85°C to inactivate the enzyme for 20 min, the temperature was lowered to room temperature, and a 5 kDa ultrafiltration membrane was used for filtration to obtain a filtrate below 5 kDa, which was concentrated and dried to obtain a blackcurrant extract.

[0067] The preparation method of white bean seed extract comprises the following steps:

[0068] Washed white lentil seeds were crushed, 8 times the mass of white lentil seeds were added with water, the pH was adjusted to 8.0, 1% of trypsin by mass of white lentil seeds was added, the enzyme was hydrolyzed at 39°C for 3h, the temperature was raised to 85°C for 15min to inactivate the enzyme, and after cooling to room temperature, 0.05% of oligosaccharide by mass of white lentil seeds was added, the pH was adjusted to 6.5, and 0.2% of Propionibacterium freudenreichii, Lactobacillus brevis and Bifidobacterium longum by mass of white lentil seeds were added respectively, the mixture was anaerobically fermented at 37°C for 40h, the temperature was raised to 121°C for sterilization for 15min, the temperature was lowered to room temperature, and a 5kDa ultrafiltration membrane was used for filtration to obtain a filtrate below 5kDa, which was concentrated and dried to obtain a white lentil seed extract.

[0069] The preparation method of the above-mentioned blackcurrant and orange juice assorted soda comprises the following steps:

[0070] According to the mass proportion, water was added to 35°C, and then mogroside and stevioside were added and mixed evenly, followed by adding orange juice, blackcurrant extract and white bean seed extract and mixing evenly, and negative pressure deoxygenation was performed at 45°C and 0.04MPa; then instantaneous sterilization was performed at 150°C for 10s, cooled to 80°C, sterile carbon dioxide gas was introduced, and packaged to obtain assorted sodas.

[0071] The enzymatic activity of the hemicellulase used in this embodiment is 80,000 U / g, the enzymatic activity of the pectinase is 100,000 U / g, the enzymatic activity of the ficin is 80,000 U / g, the enzymatic activity of the papain is 100,000 U / g, the enzymatic activity of the nattokinase is 5,000 U / g, the enzymatic activity of the glucokinase is 500 U / g, and the enzymatic activity of the trypsin is 500,000 U / g; the bacterial activity of Propionibacterium freudenreichii is 1 billion CFU / g, the bacterial activity of Lactobacillus brevis is 3 billion CFU / g, and the bacterial activity of Bifidobacterium longum is 1 billion CFU / g.

[0072] Comparative Example 1

[0073] In the preparation method of blackcurrant extract, nattokinase enzymolysis is not performed; other parameters and methods are the same as in Example 1.

[0074] Comparative Example 2

[0075] In the preparation method of the blackcurrant extract, no enzymatic hydrolysis with ficin is performed; other parameters and methods are the same as those in Example 1.

[0076] Comparative Example 3

[0077] In the preparation method of the blackcurrant extract, papain enzymolysis is not performed; other parameters and methods are the same as in Example 1.

[0078] Comparative Example 4

[0079] No white bean seed extract was added, the components of the white bean seed extract were replaced by water, and other parameters and methods were the same as in Example 1.

[0080] Comparative Example 5

[0081] No white lentil seed extract was added, and the white lentil seeds were not subjected to trypsin enzymolysis but directly fermented; other parameters and methods were the same as those in Example 1.

[0082] Comparative Example 6

[0083] In the preparation method of the white lentil seed extract, fermentation is not performed, and the trypsin hydrolysate is directly filtered after adjusting the pH to 6.5; other parameters and methods are the same as in Example 1.

[0084] Comparative Example 7

[0085] In the preparation method of white lentil seed extract, Propionibacterium freudenreichii and Lactobacillus brevis are not added during fermentation; other parameters and methods are the same as those in Example 1.

[0086] The anti-fatigue, anti-oxidation and immunity-enhancing effects of the semi-finished soda products of the above-mentioned embodiments and comparative examples (the semi-finished soda products are still water samples without adding carbon dioxide) were tested.

[0087] 1. Anti-fatigue

[0088] Each soda semi-finished product was concentrated to 50% volume to obtain a sample.

[0089] Female ICR mice (weighing 20 g to 22 g) were randomly divided into 6 groups in each group, namely, a blank control group, an embodiment group, and a comparative example group. After adaptive feeding for 3 days, an experiment was conducted: the blank control group was gavaged with 0.5 mL of distilled water every day; the embodiment group was gavaged with 0.5 mL of the sample of each embodiment every day; the comparative example group was gavaged with 0.5 mL of the sample of each comparative example every day; the gavage was continued for 20 days, and 30 minutes after the last gavage, a weighted swimming experiment was conducted on mice, 3% of the corresponding body weight of lead was added to the tail of the mouse, and the mouse was placed in 25°C water with a water level of 25 cm, and the timing was started. The first sinking standard was that the mouse nose tip was first submerged below the water surface; the exhaustion standard was that the mouse sank under water for 10 seconds without floating; the first sinking time and exhaustion time of the mouse were recorded, and the longer the time, the better the endurance, that is, the better the fatigue resistance; the test results are shown in Table 1 below.

[0090] Table 1 Fatigue resistance (average value)

[0091]

[0092] It can be seen from the above results that the components of the semi-finished soda samples of Examples 1 to 5 have good anti-fatigue effects. Among them, it can be seen from the results of Comparative Examples 1 to 3 that changing the preparation method of blackcurrant extract, that is, not performing enzymolysis with nattokinase, ficin or papain, the product components are different, which affects the decline in anti-fatigue effect. It can be seen from the results of Comparative Example 4 that white lentil seed extract has a good anti-fatigue effect. It can be seen from the results of Comparative Examples 5 to 7 that changing the preparation method of white lentil seed extract, that is, not performing enzymolysis with trypsin, not performing fermentation, and not adding Propionibacterium freudenreichii and Lactobacillus brevis during fermentation, will affect the differences in product components and affect the decline in anti-fatigue effect.

[0093] 2. Antioxidant

[0094] Each soda semi-finished product was decolorized by activated carbon adsorption and concentrated to 30% volume to obtain a sample.

[0095] Add 2 mL of sample to the cuvette and then add 1.0×10 4 2 mL of 95% ethanol solution was added to the cuvette, mixed evenly, and allowed to stand for 30 min. The absorbance A at 517 nm was measured using a 95% ethanol solution as the reference solution. 2.0 mL of the sample was added to the cuvette, and then 2 mL of 95% ethanol solution was added. The mixture was mixed evenly, and allowed to stand for 30 min. The absorbance A at 517 nm was measured using a 95% ethanol solution as the reference solution. 1.0 × 10 42 mL of mol / L DPPH solution was added to 2.0 mL of 95% ethanol solution by volume, mixed evenly, and allowed to stand for 30 min. The absorbance A1 at 517 nm was measured with 95% ethanol solution by volume as the reference solution. Calculate the DPPH clearance rate: clearance rate (%) = [1-(A-A0) / A1] × 100. The test results are shown in Table 2 below.

[0096] Table 2 DPPH free radical scavenging rate (average value)

[0097] Group DPPH removal rate% Group DPPH removal rate% Example 1 48.67 Comparative Example 1 41.54 Example 2 50.34 Comparative Example 2 39.43 Example 3 51.65 Comparative Example 3 42.32 Example 4 45.76 Comparative Example 4 40.43 Example 5 52.23 Comparative Example 5 43.21 Comparative Example 6 40.67 Comparative Example 7 42.10

[0098] It can be seen from the above results that the components of the semi-finished soda sample of Examples 1 to 5 have a good antioxidant effect of scavenging free radicals. Among them, from the results of Comparative Examples 1 to 3, it can be seen that by changing the preparation method of blackcurrant extract, that is, not performing enzymolysis with nattokinase, ficin or papain, the free radical scavenging rate decreases. From the results of Comparative Example 4, it can be seen that white lentil seed extract has a good free radical scavenging effect. From the results of Comparative Examples 5 to 7, it can be seen that changing the preparation method of white lentil seed extract, that is, not performing enzymolysis with trypsin, not performing fermentation, and not adding Propionibacterium freudenreichii and Lactobacillus brevis during fermentation, will affect the different product components and the free radical scavenging rate will decrease.

[0099] 3. Improve immunity

[0100] Each soda semi-finished product was concentrated to 40% volume to obtain a sample.

[0101] Female ICR mice (weighing 20 g to 22 g) were randomly divided into groups, with 6 mice in each group. The experiment was conducted after 3 days of adaptive feeding: the normal control group was gavaged with 0.5 mL of distilled water every day; the model control group was gavaged with 0.5 mL of distilled water every day; the spleen aminopeptide group was gavaged with 1.2 g / kg of spleen aminopeptide every day; the example group was gavaged with 0.5 mL of the sample of each example every day; and the comparative example group was gavaged with 0.5 mL of the sample of each comparative example every day.

[0102] Except for the normal control group, the other groups were intraperitoneally injected with 40 mg / kg cyclophosphamide for two consecutive days after continuous gavage for 3 weeks for immunosuppression. After continuous gavage for 4 weeks, 1 ml of whole blood was collected from each mouse, and the total white blood cell count and lymphocyte count were detected using a complete blood cell analyzer; the test results are shown in Table 4 below.

[0103] Table 4 Improving immunity (average value)

[0104]

[0105] It can be seen from the above results that the components of the semi-finished soda sample of Examples 1 to 5 have a certain effect of improving immunity. Among them, from the results of Comparative Examples 1 to 3, it can be seen that by changing the preparation method of blackcurrant extract, that is, not performing enzymolysis with nattokinase, ficin or papain, the effect of improving immunity is significantly reduced. From the results of Comparative Example 4, it can be seen that white lentil seed extract also has a good effect of improving immunity. From the results of Comparative Examples 5 to 7, it can be seen that by changing the preparation method of white lentil seed extract, that is, not performing enzymolysis with trypsin, not performing fermentation, and not adding Propionibacterium freudenreichii and Lactobacillus brevis during fermentation, the degree of improving immunity is affected.

Claims

1. A blackcurrant and orange juice assorted soda, characterized in that: The soda includes the following raw materials in parts by weight: 5 to 8 parts of blackcurrant extract, 10 to 15 parts of orange juice, 0.5 to 1.5 parts of white lentil seed extract, 0.005 to 0.01 parts of mogroside, 0.002 to 0.008 parts of stevioside, and 50 to 60 parts of water; The blackcurrant extract is obtained by hydrolyzing the blackcurrant with hemicellulase and pectinase, followed by sequential hydrolysis with nattokinase, ficin, papain and glucokinase to obtain a product below 5 kDa; the white bean seed extract is obtained by hydrolyzing the white bean seeds with trypsin, followed by co-fermentation with Propionibacterium fraisi, Lactobacillus brevis and Bifidobacterium longum to obtain a product below 5 kDa.

2. A blackcurrant and orange juice assorted soda according to claim 1, characterized in that: The preparation method of the blackcurrant extract comprises the following steps: Take the washed blackcurrant, crush it, add water 6 to 8 times the mass of the blackcurrant, adjust the pH to 5.0 to 5.5, heat it to 45°C to 55°C, add hemicellulase and pectinase at 0.8% to 2.5% of the mass of the blackcurrant respectively, perform enzymolysis at constant temperature for 2h to 4h, cool it to 40°C to 50°C, adjust the pH to 8.0 to 9.0, add nattokinase at 0.8% to 1.5% of the mass of the blackcurrant, perform enzymolysis at constant temperature for 1.5h to 2h, heat it to inactivate the enzyme, cool it to 60°C to 65°C, adjust the pH to 5.5 to 6.5, add fig proteinase at 0.8% to 1.5% of the mass of the blackcurrant, The method comprises the following steps: performing enzymolysis at a constant temperature for 50 to 80 minutes, heating to inactivate the enzyme, reducing the temperature to 55 to 65° C., adjusting the pH to 6.0 to 7.0, adding 0.8% to 1.5% papain by weight of blackcurrant, performing enzymolysis at a constant temperature for 50 to 80 minutes, heating to inactivate the enzyme, reducing the temperature to 35 to 38° C., adjusting the pH to 7.5 to 8.0, adding 0.05% to 0.1% glucose kinase by weight of blackcurrant, performing enzymolysis at a constant temperature for 1 to 1.5 hours, heating to inactivate the enzyme, reducing the temperature to room temperature, filtering with a 5 kDa ultrafiltration membrane, obtaining a filtrate below 5 kDa, concentrating, and drying to obtain a blackcurrant extract.

3. A blackcurrant and orange juice assorted soda according to claim 2, characterized in that: The enzyme activities of the hemicellulase, pectinase, ficin and papain are 80,000 U / g to 100,000 U / g, the enzyme activity of the nattokinase is 5,000 U / g to 10,000 U / g; and the enzyme activity of the glucokinase is 500 U / g.

4. A blackcurrant and orange juice assorted soda according to claim 2, characterized in that: The temperature for heating the enzyme to be inactivated is 85°C to 90°C, and the time is 15min to 20min.

5. A blackcurrant and orange juice assorted soda according to claim 1, characterized in that: The preparation method of the white bean seed extract comprises the following steps: Washed white lentil seeds are taken and crushed, and water of 8 to 10 times the mass of the white lentil seeds is added to adjust the pH to 7.5 to 8.0, and trypsin of 1% to 2% by mass of the white lentil seeds is added, and enzymatic hydrolysis is carried out at 36°C to 39°C for 3h to 5h, and the enzyme is inactivated by heating, and after cooling to room temperature, 0.03% to 0.05% by mass of galacto-oligosaccharide of the white lentil seeds is added, and the pH is adjusted to 6.5, and Propionibacterium freudenreichii, Lactobacillus brevis and Bifidobacterium longum of 0.2% to 0.5% by mass of the white lentil seeds are added respectively, and anaerobically fermented at 37°C for 30h to 40h, and the temperature is increased for sterilization, and the temperature is cooled to room temperature, and filtered with a 5kDa ultrafiltration membrane to obtain a filtrate below 5kDa, which is concentrated and dried to obtain a white lentil seed extract.

6. A blackcurrant and orange juice assorted soda according to claim 5, characterized in that: The enzymatic activity of the trypsin is 100,000 U / g to 500,000 U / g; the bacterial activities of the Propionibacterium freudenreichii, Lactobacillus brevis and Bifidobacterium longum are 1 billion CFU / g to 3 billion CFU / g.

7. A blackcurrant and orange juice assorted soda according to claim 5, characterized in that: The temperature of the heating enzyme inactivation is 80°C to 85°C, and the time is 15min to 20min; the temperature of the heating sterilization is 121°C to 130°C, and the time is 10min to 15min.

8. A blackcurrant and orange juice assorted soda according to claim 1, characterized in that: The assorted sodas are further added with non-sugar additives, including one or more combinations of sodium citrate, vitamins, baking soda, sodium chloride, ethyl maltol, flavors and pigments.

9. A blackcurrant and orange juice assorted soda according to claim 1, characterized in that: The preparation method of assorted sodas comprises the following steps: According to the mass proportion, water is added to 35° C.-45° C., and then mogroside and stevioside are added and mixed evenly, and then orange juice, blackcurrant extract and white bean seed extract are added and mixed evenly, and negative pressure deoxygenation is performed; then instantaneous sterilization is performed, cooling is performed, sterile carbon dioxide gas is introduced, and packaging is performed to obtain assorted sodas.

10. A blackcurrant and orange juice assorted soda according to claim 9, characterized in that: The temperature of the negative pressure deoxygenation is 35°C to 45°C, and the pressure is 0.04MPa to 0.06MPa; the temperature of the instantaneous sterilization is 130°C to 150°C, and the time is 10s to 15s; the temperature of the cooling is 80°C to 85°C.

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