Metasilicic acid mineral water beverage containing cranberry anthocyanin and preparation method of metasilicic acid mineral water beverage

Abstract

The invention discloses a metasilicic acid mineral water beverage containing cranberry anthocyanin and a preparation method thereof, and relates to a mineral water beverage and a preparation method thereof. The invention aims to solve the problems that the existing anthocyanin aqueous solution is unstable, wide application of the anthocyanin aqueous solution in the beverage industry is restricted, and the health-care function of the existing mineral water is not obvious. The invention relates to a metasilicic acid mineral water beverage containing cranberry anthocyanin. The metasilicic acid mineral water beverage comprises Wudalianchi metasilicic acid mineral water, cranberry anthocyanin extract, white granulated sugar, edible acid, sodium citrate and potassium sorbate. The metasilicic acid mineral water beverage containing cranberry anthocyanin prepared by the invention is reasonable in formula compatibility, has ruby color, is clear and transparent, attracts attention, tastes sour, sweet and appropriate, is rich in anthocyanin, can supplement various natural macro elements and trace elements beneficial to human bodies, and is safe, healthy, rich in nutrition, rich in nutrition, rich in color and luster and suitable for people to eat. The beverage is easy to absorb, and the health-care function and the economic value of the mineral water beverage are greatly increased.

Description

Technical Field

[0001] The invention relates to a mineral water beverage and a preparation method thereof. Background Art

[0002] At present, most of the pigments used in the food industry are synthetic pigments, almost all of which have varying degrees of toxicity. Long-term use will endanger human health, so natural pigments have attracted widespread attention. In nature, plant pigments will show different color changes in solutions with different acidity and alkalinity. Anthocyanins react with acids to generate stable red salt substances. Under alkaline conditions, some anthocyanins become quinone structures and the color changes to blue. Cranberries have a pleasing ruby ​​color and have significant nutritional and health benefits. They have certain development prospects. The anthocyanins they contain have attracted much attention as a safe and non-toxic nutritional natural edible pigment. They have strong antioxidant properties, can prevent a variety of diseases related to free radicals, can effectively remove the accumulation and precipitation of free radicals that are harmful to the skin, delay aging, and can enhance the immune system, enhance the elasticity of arteries, veins and capillaries, and improve the circulatory system. They are of great value.

[0003] However, anthocyanins are chemically unstable and are easily affected by factors such as pH, temperature, light, oxygen, and metal ions. During storage, their aqueous solutions will precipitate, change color, and fade due to factors such as light, temperature, and oxygen, which greatly limits the development of anthocyanin beverages as a functional beverage. Currently, it is difficult to find anthocyanin beverages in transparent bottles on the market, and there are no mineral beverages with cranberry color, which greatly limits the development of anthocyanin beverages as a functional beverage.

[0004] The Wudalianchi volcanic area in our province has a large number of metasilicic acid mineral water resources. The better the water quality, the more it contains not only potassium, sodium, calcium, magnesium, strontium, lithium and other beneficial ions such as trace mineral elements that are beneficial to the human body, but also a large amount of metasilicic acid. However, the taste and function are still relatively simple. Although mineral beverages with edible spices added to mineral water have appeared at home and abroad, improving the taste of mineral water, the health function has not been significantly improved. Summary of the invention

[0005] The purpose of the present invention is to solve the problems that the existing anthocyanin aqueous solution is instability, which restricts its wide application in the beverage industry and the health function of the existing mineral water is not significant, and to provide a metasilicic acid mineral water beverage containing cranberry anthocyanin and a preparation method thereof.

[0006] The present invention aims to achieve the wide application of anthocyanidins in the beverage industry and improve its stability and taste in mineral water. Therefore, the present invention uses cranberry anthocyanidins and Wudalianchi metasilicic acid mineral water as main raw materials to provide a cranberry anthocyanidin mineral beverage with cranberry ruby ​​color and multiple mineral elements and a preparation method thereof, which can take into account consumers' multiple demands for beverage nutrition, health, safety, flavor, color, etc., expand the diversified utilization of resources in our province, and has certain health care functions and market value.

[0007] A metasilicic acid mineral water beverage containing cranberry anthocyanidins comprises, by weight, 100 parts of Wudalianchi metasilicic acid mineral water, 0.25 to 0.35 parts of cranberry anthocyanidin extract, 5.5 to 17.5 parts of white sugar, 0.5 to 1.5 parts of edible acid, 0.2 to 0.3 parts of sodium citrate and 0.03 to 0.04 parts of potassium sorbate.

[0008] A method for preparing a metasilicic acid mineral water beverage containing cranberry anthocyanins is specifically completed by the following steps:

[0009] 1. Weigh 100 parts of Wudalianchi metasilicic acid mineral water, 0.25 to 0.35 parts of cranberry anthocyanin extract, 5.5 to 17.5 parts of white sugar, 0.5 to 1.5 parts of edible acid, 0.2 to 0.3 parts of sodium citrate and 0.03 to 0.04 parts of potassium sorbate according to weight;

[0010] 2. sieving the symmetrically taken cranberry anthocyanin extract to obtain a sieved cranberry anthocyanin extract; fully mixing the sieved cranberry anthocyanin extract with white sugar to obtain a mixture I;

[0011] 3. Dissolve edible acid and sodium citrate in hot Wudalianchi metasilicic acid mineral water, and then sieve to obtain filtrate I;

[0012] 4. Add mixture I and potassium sorbate to the filtrate I, fully dissolve, and then sieve to obtain filtrate II;

[0013] 5. The filtrate II is homogenized for a period of time under a pressure of 20 MPa to 25 MPa, cooled, microwave sterilized, and filled to obtain a metasilicic acid mineral water beverage containing cranberry anthocyanins.

[0014] Principle of the present invention:

[0015] The method for improving the stability of anthocyanidin aqueous solution of the present invention is to adjust the content of edible acid (citric acid) and sodium citrate. Furthermore, the content of edible acid (malic acid) and sodium citrate can be combined to prepare metasilicic acid mineral water with a pH value of about 3, so as to provide a metasilicic acid mineral water beverage containing cranberry anthocyanidin and a preparation method thereof. The present invention can not only show the ruby ​​color of anthocyanidin in acidic mineral water, but also enrich the current market status that only pure water is used in beverage products, mineral water and metasilicic acid mineral water are rarely used as water bases, and even if mineral water is used as a beverage water base, its pigment is also artificial pigment.

[0016] Advantages of the present invention:

[0017] 1. The metasilicic acid mineral water beverage containing cranberry anthocyanins prepared by the present invention has a reasonable formula and compatibility. The prepared beverage has a ruby ​​color, is clear and transparent, and is eye-catching. It has a suitable sweet and sour taste and is rich in anthocyanins. It can supplement a variety of natural macroelements and trace elements that are beneficial to the human body. It is a safe, healthy, nutritious, and easy-to-absorb beverage;

[0018] 2. The present invention utilizes a large amount of metasilicic acid mineral water with excellent water quality developed in my country as the base water for beverages. Not only does the beverage contain metasilicic acid and beneficial components such as potassium, sodium, calcium, magnesium, strontium, lithium and abundant trace mineral elements beneficial to the human body, but cranberry anthocyanin extract is added, which combines the mineral nutrients of mineral water and the health and natural pigment functions of anthocyanins, greatly increasing the health functions and economic value of mineral water beverages, and providing technical support for the widespread application of anthocyanins in the beverage industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 These are photos of the metasilicic acid mineral water beverage containing cranberry anthocyanins in Examples 1 to 5 after being stored in a refrigerator at a temperature of 4° C. for 6 months. DETAILED DESCRIPTION

[0020] Specific implementation method 1: This implementation method is a metasilicic acid mineral water beverage containing cranberry anthocyanins, which includes 100 parts of Wudalianchi metasilicic acid mineral water, 0.25 parts to 0.35 parts of cranberry anthocyanin extract, 5.5 parts to 17.5 parts of white sugar, 0.5 parts to 1.5 parts of edible acid, 0.2 parts to 0.3 parts of sodium citrate and 0.03 parts to 0.04 parts of potassium sorbate in parts by weight.

[0021] Specific embodiment 2: This embodiment differs from specific embodiment 1 in that: the metasilicic acid mineral water beverage containing cranberry anthocyanins includes 100 parts of Wudalianchi metasilicic acid mineral water, 0.3034 parts of cranberry anthocyanin extract, 16.0058 parts of white sugar, 1.0070 parts of edible acid, 0.2507 parts of sodium citrate and 0.0349 parts of potassium sorbate by weight. The other steps are the same as those of specific embodiment 1.

[0022] Specific embodiment 3: This embodiment differs from specific embodiment 1 or 2 in that the edible acid is a mixture of one or both of citric acid and malic acid. The other steps are the same as those of specific embodiment 1 or 2.

[0023] Specific embodiment 4: This embodiment differs from specific embodiments 1 to 3 in that the mass fraction of cranberries in the cranberry anthocyanin extract is 25%, which is purchased from Shaanxi Tengmai Biotechnology Co., Ltd. The other steps are the same as those of specific embodiments 1 to 3.

[0024] Specific embodiment 5: This embodiment is a method for preparing a metasilicic acid mineral water beverage containing cranberry anthocyanins, which is specifically completed according to the following steps:

[0025] 1. Weigh 100 parts of Wudalianchi metasilicic acid mineral water, 0.25 to 0.35 parts of cranberry anthocyanin extract, 5.5 to 17.5 parts of white sugar, 0.5 to 1.5 parts of edible acid, 0.2 to 0.3 parts of sodium citrate and 0.03 to 0.04 parts of potassium sorbate according to weight;

[0026] 2. sieving the symmetrically taken cranberry anthocyanin extract to obtain a sieved cranberry anthocyanin extract; fully mixing the sieved cranberry anthocyanin extract with white sugar to obtain a mixture I;

[0027] 3. Dissolve edible acid and sodium citrate in hot Wudalianchi metasilicic acid mineral water, and then sieve to obtain filtrate I;

[0028] 4. Add mixture I and potassium sorbate to the filtrate I, fully dissolve, and then sieve to obtain filtrate II;

[0029] 5. The filtrate II is homogenized for a period of time under a pressure of 20 MPa to 25 MPa, cooled, microwave sterilized, and filled to obtain a metasilicic acid mineral water beverage containing cranberry anthocyanins.

[0030] Specific embodiment 6: This embodiment differs from specific embodiments 1 to 5 in that: in step 2, the symmetrically taken cranberry anthocyanin extract is passed through an 80-mesh sieve. The other steps are the same as those of specific embodiments 1 to 5.

[0031] Specific embodiment 7: This embodiment differs from specific embodiments 1 to 6 in that the temperature of the Wudalianchi metasilicic acid mineral water in step 3 is 30°C to 40°C and the water is sieved through a 200-mesh sieve in step 3. The other steps are the same as those in specific embodiments 1 to 6.

[0032] Specific embodiment 8: This embodiment differs from specific embodiments 1 to 7 in that: the sieve is sieved with 200 mesh in step 4. The other steps are the same as those of specific embodiments 1 to 7.

[0033] Specific embodiment 9: This embodiment differs from specific embodiments 1 to 8 in that the homogenization time in step 5 is 3 to 5 minutes. The other steps are the same as those in specific embodiments 1 to 8.

[0034] Specific embodiment 10: This embodiment differs from specific embodiments 1 to 9 in that the microwave sterilization temperature in step 5 is 100° C. and the microwave sterilization time is 2 to 3 minutes. The other steps are the same as those of specific embodiments 1 to 9.

[0035] The following examples are used to verify the beneficial effects of the present invention:

[0036] Embodiment 1: A metasilicic acid mineral water beverage containing cranberry anthocyanins, characterized in that the metasilicic acid mineral water beverage containing cranberry anthocyanins comprises, by weight, 100 g of Wudalianchi metasilicic acid mineral water, 0.3011 g of cranberry anthocyanin extract, 13.0162 g of white sugar, 1.0012 g of citric acid, 0.2508 g of sodium citrate and 0.0311 g of potassium sorbate;

[0037] The mass fraction of cranberry in the cranberry anthocyanin extract is 25%, which is purchased from Shaanxi Tengmai Biotechnology Co., Ltd.;

[0038] The preparation method of the metasilicic acid mineral water beverage containing cranberry anthocyanins is specifically completed according to the following steps:

[0039] 1. Weigh 100g Wudalianchi metasilicic acid mineral water, 0.3011g cranberry anthocyanin extract, 13.0162g white sugar, 1.0012g citric acid, 0.2508g sodium citrate and 0.0311g potassium sorbate according to weight;

[0040] 2. Passing the symmetrically taken cranberry anthocyanidin extract through an 80-mesh sieve to obtain a sieved cranberry anthocyanidin extract; fully mixing the sieved cranberry anthocyanidin extract with white sugar to obtain a mixture I;

[0041] 3. Dissolve citric acid and sodium citrate in Wudalianchi metasilicic acid mineral water at 35°C, and then pass through a 200-mesh sieve to obtain filtrate I;

[0042] 4. Add mixture I and potassium sorbate to filtrate I, fully dissolve, and then pass through a 200-mesh sieve to obtain filtrate II;

[0043] 5. The filtrate II is homogenized for 3 minutes under a pressure of 25 MPa, cooled, microwave sterilized, and filled to obtain a metasilicic acid mineral water beverage containing cranberry anthocyanins.

[0044] Example 2: A metasilicic acid mineral water beverage containing cranberry anthocyanins, characterized in that the metasilicic acid mineral water beverage containing cranberry anthocyanins comprises, by weight, 100g of Wudalianchi metasilicic acid mineral water, 0.3015g of cranberry anthocyanin extract, 14.0054g of white sugar, 1.0081g of citric acid, 0.2529g of sodium citrate and 0.0327g of potassium sorbate;

[0045] The mass fraction of cranberry in the cranberry anthocyanin extract is 25%, which is purchased from Shaanxi Tengmai Biotechnology Co., Ltd.;

[0046] The preparation method of the metasilicic acid mineral water beverage containing cranberry anthocyanins is specifically completed according to the following steps:

[0047] 1. Weigh 100g Wudalianchi metasilicic acid mineral water, 0.3015g cranberry anthocyanin extract, 14.0054g white sugar, 1.0081g citric acid, 0.2529g sodium citrate and 0.0327g potassium sorbate according to weight;

[0048] 2. Passing the symmetrically taken cranberry anthocyanidin extract through an 80-mesh sieve to obtain a sieved cranberry anthocyanidin extract; fully mixing the sieved cranberry anthocyanidin extract with white sugar to obtain a mixture I;

[0049] 3. Dissolve citric acid and sodium citrate in Wudalianchi metasilicic acid mineral water at 35°C, and then pass through a 200-mesh sieve to obtain filtrate I;

[0050] 4. Add mixture I and potassium sorbate to filtrate I, fully dissolve, and then pass through a 200-mesh sieve to obtain filtrate II;

[0051] 5. The filtrate II is homogenized for 3 minutes under a pressure of 25 MPa, cooled, microwave sterilized, and filled to obtain a metasilicic acid mineral water beverage containing cranberry anthocyanins.

[0052] Example 3: A metasilicic acid mineral water beverage containing cranberry anthocyanins, characterized in that the metasilicic acid mineral water beverage containing cranberry anthocyanins comprises, by weight, 100g of Wudalianchi metasilicic acid mineral water, 0.3001g of cranberry anthocyanin extract, 15.0025g of white sugar, 1.0047g of citric acid, 0.2512g of sodium citrate and 0.0342g of potassium sorbate;

[0053] The mass fraction of cranberry in the cranberry anthocyanin extract is 25%, which is purchased from Shaanxi Tengmai Biotechnology Co., Ltd.;

[0054] The preparation method of the metasilicic acid mineral water beverage containing cranberry anthocyanins is specifically completed according to the following steps:

[0055] 1. Weigh 100g Wudalianchi metasilicic acid mineral water, 0.3001g cranberry anthocyanin extract, 15.0025g white sugar, 1.0047g citric acid, 0.2512g sodium citrate and 0.0342g potassium sorbate according to weight;

[0056] 2. Passing the symmetrically taken cranberry anthocyanidin extract through an 80-mesh sieve to obtain a sieved cranberry anthocyanidin extract; fully mixing the sieved cranberry anthocyanidin extract with white sugar to obtain a mixture I;

[0057] 3. Dissolve citric acid and sodium citrate in Wudalianchi metasilicic acid mineral water at 35°C, and then pass through a 200-mesh sieve to obtain filtrate I;

[0058] 4. Add mixture I and potassium sorbate to filtrate I, fully dissolve, and then pass through a 200-mesh sieve to obtain filtrate II;

[0059] 5. The filtrate II is homogenized for 3 minutes under a pressure of 25 MPa, cooled, microwave sterilized, and filled to obtain a metasilicic acid mineral water beverage containing cranberry anthocyanins.

[0060] Example 4: A metasilicic acid mineral water beverage containing cranberry anthocyanins, characterized in that the metasilicic acid mineral water beverage containing cranberry anthocyanins comprises, by weight, 100g of Wudalianchi metasilicic acid mineral water, 0.3034g of cranberry anthocyanin extract, 16.0058g of white sugar, 1.0070g of citric acid, 0.2507g of sodium citrate and 0.0349g of potassium sorbate;

[0061] The mass fraction of cranberry in the cranberry anthocyanin extract is 25%, which is purchased from Shaanxi Tengmai Biotechnology Co., Ltd.;

[0062] The preparation method of the metasilicic acid mineral water beverage containing cranberry anthocyanins is specifically completed according to the following steps:

[0063] 1. Weigh 100g Wudalianchi metasilicic acid mineral water, 0.3034g cranberry anthocyanin extract, 16.0058g white sugar, 1.0070g citric acid, 0.2507g sodium citrate and 0.0349g potassium sorbate according to weight;

[0064] 2. Passing the symmetrically taken cranberry anthocyanidin extract through an 80-mesh sieve to obtain a sieved cranberry anthocyanidin extract; fully mixing the sieved cranberry anthocyanidin extract with white sugar to obtain a mixture I;

[0065] 3. Dissolve citric acid and sodium citrate in Wudalianchi metasilicic acid mineral water at 35°C, and then pass through a 200-mesh sieve to obtain filtrate I;

[0066] 4. Add mixture I and potassium sorbate to filtrate I, fully dissolve, and then pass through a 200-mesh sieve to obtain filtrate II;

[0067] 5. The filtrate II is homogenized for 3 minutes under a pressure of 25 MPa, cooled, microwave sterilized, and filled to obtain a metasilicic acid mineral water beverage containing cranberry anthocyanins.

[0068] Example 5: A metasilicic acid mineral water beverage containing cranberry anthocyanidins, characterized in that the metasilicic acid mineral water beverage containing cranberry anthocyanidins comprises, by weight, 100g of Wudalianchi metasilicic acid mineral water, 0.3002g of cranberry anthocyanidin extract, 17.0029g of white sugar, 1.0019g of citric acid, 0.2537g of sodium citrate and 0.0334g of potassium sorbate;

[0069] The mass fraction of cranberry in the cranberry anthocyanin extract is 25%, which is purchased from Shaanxi Tengmai Biotechnology Co., Ltd.;

[0070] The preparation method of the metasilicic acid mineral water beverage containing cranberry anthocyanins is specifically completed according to the following steps:

[0071] 1. Weigh 100g Wudalianchi metasilicic acid mineral water, 0.3002g cranberry anthocyanin extract, 17.0029g white sugar, 1.0019g citric acid, 0.2537g sodium citrate and 0.0334g potassium sorbate according to weight;

[0072] 2. Passing the symmetrically taken cranberry anthocyanidin extract through an 80-mesh sieve to obtain a sieved cranberry anthocyanidin extract; fully mixing the sieved cranberry anthocyanidin extract with white sugar to obtain a mixture I;

[0073] 3. Dissolve citric acid and sodium citrate in Wudalianchi metasilicic acid mineral water at 35°C, and then pass through a 200-mesh sieve to obtain filtrate I;

[0074] 4. Add mixture I and potassium sorbate to filtrate I, fully dissolve, and then pass through a 200-mesh sieve to obtain filtrate II;

[0075] 5. The filtrate II is homogenized for 3 minutes under a pressure of 25 MPa, cooled, microwave sterilized, and filled to obtain a metasilicic acid mineral water beverage containing cranberry anthocyanins.

[0076] The proportions of the raw materials used in the metasilicic acid mineral water beverage containing cranberry anthocyanins in Examples 1 to 5 are shown in Table 1;

[0077] Table 1

[0078]

[0079] The ingredients of the Wudalianchi metasilicic acid mineral water described in Examples 1 to 5 are as follows:

[0080] Main anions and cations:

[0081] Magnesium: 1.5~22.0mg / L, sodium: 6.0~22.0mg / L, strontium: 0.5~1.5mg / L, calcium: 10.0~30.0mg / L, palladium: 0.2~12mg / L, orthosilicic acid: 12.0~25.0mg / L, pH value: 7.3~8.0.

[0082] The pH of the metasilicic acid mineral water beverage containing cranberry anthocyanins prepared in Example 4 is 3.02, and the anthocyanin content measured by the pH differential method is 35.66 mg / L. It is sweet and sour, clear and transparent, and has a cranberry color close to that of mature cranberry fruits. Its CIELab color characteristic parameter values ​​are L*=60.75, a*=52.33, b*=16.83, C*ab=14.46, and H*ab=0.31. It is stored in a dark refrigerator at 4°C for 6 months, and its anthocyanins and color can still be preserved by 90%.

[0083] Comparative Example 1: The difference between this example and Example 4 is that 100 g of Wudalianchi metasilicic acid mineral water is replaced with 100 g of Wahaha purified water. Other steps and parameters are the same as those in Example 4.

[0084] The pH of the anthocyanin beverage prepared by using Wahaha pure water in control example 1 is 3.12, and the anthocyanin content measured by the pH differential method is 35.86 mg / L. Its CIELab color characteristic parameter values ​​are L*=61.11, a*=52.15, b*=16.00, C*ab=14.38, and H*ab=0.30. It is similar to the color characteristic parameters of the anthocyanin beverage using Wudalianchi metasilicic acid mineral water, but slightly inferior to the beverage made by using Wudalianchi metasilicic acid mineral water as the anthocyanin beverage water base, and the sourness in the mouth is stronger, while the metasilicic acid mineral water beverage containing cranberry anthocyanins tastes sweet and sour, and is softer. Therefore, using metasilicic acid mineral water as the anthocyanin beverage water base can obtain a beverage product with better taste and better color.

[0085] Temperature is the most critical factor affecting food deterioration. Within the appropriate temperature range for processing food, the chemical reaction rate can be accelerated by about 1 times for every 10°C increase in temperature. The accelerated destructive test (ASLT) can be used as a method to predict the shelf life of beverages. The control sample is 4°C, and the accelerated sample storage conditions are set to 35°C and 45°C. Samples are taken and tested every day, with 3 parallel samples in each group. The content and preservation rate of two water-based anthocyanin beverages are shown in Tables 2 and 3.

[0086] Table 2 Anthocyanin content mg / L

[0087]

[0088] Table 3 Anthocyanin content preservation rate / %

[0089]

[0090]

[0091] It can be concluded from Table 2 that the anthocyanin content of the two water-based anthocyanin beverages decreases every day. In general, the retention rate of metasilicic acid mineral water-based beverages is higher than that of Wahaha pure water-based beverages.

[0092] From a nutritional point of view, the shelf life of the beverage of the present invention is limited to anthocyanin content retention rate of more than 80%. The accelerated destructive tests of the two water-based beverages at 35°C and 45°C respectively showed that the shelf life was 5 days and 2 days; the ASLT predicted that the shelf life at room temperature of 25°C is 12.5 days.

[0093] Among the CIELab color characteristic parameters, L* is glossiness, a positive L* value indicates brighter, and a negative L* value indicates darker; a* is red / green, a positive a* value indicates redder, and a negative a* value indicates greener, and the larger the value, the redder it is; b* is yellow / blue, a positive b* value indicates yellower, and a negative b* value indicates bluer, and the larger the value, the yellower it is. The larger the C*ab value, the brighter it is, and the higher the saturation, between 0-60. H*ab is closer to 0°, indicating that the color is closer to red, and yellow is 60°, and △E is the color difference value. The specific data of the color characteristic changes of the two water-based anthocyanin beverages are shown in Table 4-7.

[0094] Table 4 CIELab color characteristic parameters of Example 4 at 35°C

[0095] 35℃ L* a* b* C*ab H*ab △E Initial Value 60.75 52.33 16.83 2.56 0.31 2d 62.38 51.14 18.93 2.67 0.35 2.91 3d 63.56 49.87 18.51 2.65 0.36 4.09 4d 64.97 48.74 20.22 2.72 0.39 6.50 5d 64.54 47.92 20.99 2.76 0.41 7.16

[0096] Table 5 CIELab color characteristic parameters of Example 4 at 45°C

[0097]

[0098]

[0099] Table 6 CIELab color characteristic parameters of comparative example 1 at 35°C

[0100] 35℃ L* a* b* C*ab H*ab △E Initial Value 61.11 52.15 16.00 2.52 0.30 2d 62.41 51.53 17.73 2.61 0.33 2.25 3d 63.73 50.30 20.05 2.72 0.38 5.16 4d 67.31 45.79 22.10 2.81 0.45 10.78 5d 67.99 44.27 22.28 2.81 0.47 12.20

[0101] Table 7 CIELab color characteristic parameters of comparative example 1 at 45°C

[0102] 45℃ L* a* b* C*ab H*ab △E Initial Value 61.11 52.15 16.00 2.52 0.30 2d 64.45 49.99 20.11 2.72 0.38 5.72 3d 67.40 46.02 20.84 2.75 0.43 10.03 4d 68.27 44.99 21.69 2.79 0.45 11.61 5d 69.55 42.32 20.50 2.74 0.45 13.71

[0103] It can be concluded from Table 4-7 that the color parameter values ​​of the two water-based anthocyanin beverages change every day. In general, the color difference value of the metasilicic acid mineral water-based beverage changes less than that of the Wahaha pure water-based beverage, that is, the color preservation effect of the metasilicic acid mineral water-based beverage is better than that of the Wahaha pure water-based beverage.

[0104] From the perspective of color change, the color shelf life of the beverage of the present invention is limited to a color difference value of 6 or more. The accelerated destructive tests of the metasilicic acid water-based beverage at 35°C and 45°C respectively show a shelf life of 4 days and 2 days; the ASLT predicts that the shelf life at room temperature of 25°C is 8 days. The accelerated destructive tests of the Wahaha water-based beverage at 35°C and 45°C respectively show a shelf life of 3 days and 2 days; the ASLT predicts that the shelf life at room temperature of 25°C is 4.5 days.

[0105] Compared with the prior art, the present invention utilizes the fact that anthocyanidins will present different degrees of ruby ​​color changes in solutions with different acidity, and uses citric acid and sodium citrate, or malic acid and sodium citrate to prepare cranberry ruby-colored anthocyanidin mineral water with a pH value of about 3. The prepared product retains the functions and color stability of cranberry functional substances to the greatest extent. The prepared beverage is sweet and sour, clear and transparent, has a bright cranberry ruby ​​color, and the beverage preparation method is simple, which meets the current social requirements for food nutrition and health.

[0106] Figure 1 These are photos of the metasilicic acid mineral water beverage containing cranberry anthocyanins in Examples 1 to 5 after being stored in a refrigerator at a temperature of 4° C. for 6 months;

[0107] from Figure 1 Trace precipitation was visible, and the anthocyanin content and color of the solution changed slightly.

Claims

1. A metasilicic acid mineral water beverage containing cranberry anthocyanins, characterized in that The metasilicic acid mineral water beverage containing cranberry anthocyanins comprises, by weight, 100 parts of Wudalianchi metasilicic acid mineral water, 0.25 to 0.35 parts of cranberry anthocyanin extract, 5.5 to 17.5 parts of white sugar, 0.5 to 1.5 parts of edible acid, 0.2 to 0.3 parts of sodium citrate and 0.03 to 0.04 parts of potassium sorbate.

2. A metasilicic acid mineral water beverage containing cranberry anthocyanins according to claim 1, characterized in that The metasilicic acid mineral water beverage containing cranberry anthocyanins comprises, by weight, 100 parts of Wudalianchi metasilicic acid mineral water, 0.3034 parts of cranberry anthocyanin extract, 16.0058 parts of white sugar, 1.0070 parts of edible acid, 0.2507 parts of sodium citrate and 0.0349 parts of potassium sorbate.

3. A metasilicic acid mineral water beverage containing cranberry anthocyanins according to claim 1, characterized in that The edible acid is one of citric acid and malic acid or a mixture of both.

4. A metasilicic acid mineral water beverage containing cranberry anthocyanins according to claim 1, characterized in that The mass fraction of cranberry in the cranberry anthocyanin extract is 25%.

5. The method for preparing a metasilicic acid mineral water beverage containing cranberry anthocyanins according to claim 1, characterized in that The preparation method is specifically completed according to the following steps:

1. Weigh 100 parts of Wudalianchi metasilicic acid mineral water, 0.25 to 0.35 parts of cranberry anthocyanin extract, 5.5 to 17.5 parts of white sugar, 0.5 to 1.5 parts of edible acid, 0.2 to 0.3 parts of sodium citrate and 0.03 to 0.04 parts of potassium sorbate according to weight; 2. sieving the symmetrically taken cranberry anthocyanin extract to obtain a sieved cranberry anthocyanin extract; fully mixing the sieved cranberry anthocyanin extract with white sugar to obtain a mixture I; 3. Dissolve edible acid and sodium citrate in hot Wudalianchi metasilicic acid mineral water, and then sieve to obtain filtrate I; 4. Add mixture I and potassium sorbate to the filtrate I, fully dissolve, and then sieve to obtain filtrate II; 5. The filtrate II is homogenized for a period of time under a pressure of 20 MPa to 25 MPa, cooled, microwave sterilized, and filled to obtain a metasilicic acid mineral water beverage containing cranberry anthocyanins.

6. The method for preparing a metasilicic acid mineral water beverage containing cranberry anthocyanins according to claim 5, characterized in that The cranberry anthocyanin extract symmetrically taken in step 2 is passed through an 80-mesh sieve.

7. The method for preparing a metasilicic acid mineral water beverage containing cranberry anthocyanins according to claim 5, characterized in that The temperature of the Wudalianchi metasilicic acid mineral water in step 3 is 30° C. to 40° C.; and the water is sieved through a 200-mesh sieve in step 3.

8. The method for preparing a metasilicic acid mineral water beverage containing cranberry anthocyanins according to claim 5, characterized in that In step 4, pass through a 200-mesh sieve.

9. The method for preparing a metasilicic acid mineral water beverage containing cranberry anthocyanins according to claim 5, characterized in that The homogenization time described in step 5 is 3 minutes to 5 minutes.

10. The method for preparing a metasilicic acid mineral water beverage containing cranberry anthocyanins according to claim 5, characterized in that The temperature of microwave sterilization described in step 5 is 100° C., and the time of microwave sterilization is 2 min to 3 min.

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