Whitening cucumber juice beverage and preparation method thereof

Abstract

The invention discloses a whitening cucumber juice beverage and a preparation method thereof. The green cucumber juice provided by the invention is prepared from green cucumber primary pulp and a couch grass root extracting solution, the couch grass root extracting solution is obtained through water extraction; the water extraction conditions are as follows: the temperature is 68 to 72 DEG C, and the time is 2.75 to 3.25 hours. According to the invention, the green cucumber primary pulp is used as a main material and the couch grass root extracting solution is used as an auxiliary material, so that the green and astringent taste of the green cucumber juice can be improved, and active ingredients such as flavonoid compounds and polysaccharide in the couch grass root can be utilized to play a synergistic effect with vitamin C and cucumber enzyme in the green cucumber, so that the generation of melanin is inhibited, free radicals are removed, and the oxidation resistance is enhanced; further, the whitening effect is enhanced; meanwhile, the product also has a relatively long shelf life.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a whitening cucumber juice drink and a preparation method thereof. BACKGROUND

[0002] Cucumber, also known as cucumber, contains rich nutrients such as protein, vitamin B2, carotene, calcium, phosphorus, iron, etc. Cucumber is cool, and has the effects of clearing heat and detoxifying, invigorating the brain and soothing the nerves, reducing weight and strengthening the body. In terms of inhibiting melanin production, lutein and some compounds in cucumber are found to reduce the expression of tyrosinase, thereby inhibiting the production of melanin.

[0003] In traditional cucumber whitening drinks, cucumber is often subjected to high-temperature sterilization process, and the active ingredients are easily oxidized and inactivated, so the whitening effect is weak. Therefore, chemical additives such as vitamin C derivatives and arbutin are usually added to commercially available whitening drinks to enhance the whitening effect. However, these additives can result in poor taste of the drink, and more flavoring agents need to be added, which not only increases the cost of raw materials, but also can cause side effects with long-term consumption.

[0004] In addition, some cucumber drinks add traditional Chinese medicines or natural ingredients with whitening effect. Although these substances have good safety, they generally have low extraction rate of effective ingredients, weak whitening effect, obvious taste discomfort, and poor stability.

[0005] Mao root is sweet and cold in nature, and enters the lung, stomach and bladder meridians, and has the effects of clearing heat, diuresis, cooling blood and stopping bleeding, and is commonly used to treat hematuria. The edible part of Mao root is mainly the root, and the tender flower buds can also be eaten. It contains various nutrients such as glucose, fructose, citric acid and starch, and can be boiled with water to make a cooling tea. In addition, because Mao root contains a large amount of cellulose, it is often used instead of a toothbrush in the wild to clean teeth and the oral cavity by chewing.

[0006] There is no related report in the prior art that Mao root can inhibit melanin production and enhance the whitening effect of cucumber. Therefore, the present application is proposed. SUMMARY

[0007] The purpose of the present application is to provide a whitening cucumber juice drink and a preparation method thereof. The drink mainly uses natural ingredients, has higher safety, has efficient whitening and good sensory properties, and has a scientific process and good stability, which meets the needs of consumers in many aspects.

[0008] In order to achieve the above purpose, the technical scheme adopted by the present application is as follows: In a first aspect, the present application provides a whitening cucumber juice, which comprises the following components: cucumber juice and Mao root extract; The Mao root extract is obtained by water extraction; The water extraction condition is that the temperature is 68-72 DEG C, and the time is 2.75-3.25 h.

[0009] The mass ratio of the Chinese milk vetch root to the water is 1: (2.5-3.5).

[0010] In one specific embodiment of the present application, the mass ratio of the Chinese milk vetch root to water is 1:3, and the water extraction condition is that the temperature is 70 DEG C, and the time is 3 h.

[0011] The mass ratio of the green cucumber raw juice to the Chinese milk vetch root extract is 1: (0.1-0.15). Specifically, it can be 1:0.1.

[0012] The green cucumber raw juice is prepared by mixing green cucumber and water according to the mass ratio (1-3):1, juicing, and filtering.

[0013] In the second aspect, the present application further provides a preparation method of the whitening green cucumber juice, which comprises the following steps: mixing the green cucumber raw juice and the Chinese milk vetch root extract, and sterilizing, to obtain the whitening green cucumber juice.

[0014] The sterilization condition is that the pressure is 550-650 MPa, and the time is 2-4 min.

[0015] In one specific embodiment of the present application, the sterilization condition is that the pressure is 600 MPa, and the time is 3 min.

[0016] In the third aspect, the present application provides a whitening beverage, which comprises the whitening green cucumber juice.

[0017] The whitening beverage further comprises a food additive.

[0018] Compared with the prior art, the present application has the following beneficial effects: 1. The present application uses green cucumber raw juice as the main material, and the Chinese milk vetch root extract as the auxiliary material. The two are used in combination, which can not only improve the "green and sour" taste of green cucumber juice, but also utilize the synergistic effect of flavonoids and polysaccharides in the Chinese milk vetch root and vitamin C and cucumber enzyme in the green cucumber, to inhibit the generation of melanin, scavenge free radicals, enhance the antioxidant capacity, and further enhance the whitening effect.

[0019] 2. Compared with the traditional extraction process of Chinese milk vetch root, the present application optimizes the extraction process of Chinese milk vetch root, improves the content of active ingredients in the extract, and further plays a synergistic effect with green cucumber raw juice, significantly inhibits the generation of melanin, scavenge free radicals, enhances the antioxidant capacity, and further enhances the whitening effect. Meanwhile, the high content of active ingredients also helps to improve the palatability of the product.

[0020] 3. Compared with the conventional high-temperature sterilization process of the beverage, the sterilization process of the cucumber juice is optimized in the application, so that the loss of effective components in the juice can be minimized to the greatest extent under the premise of ensuring a long shelf life, thereby obtaining better whitening effect, improving the odor, taste and appearance quality of the product, and greatly improving the palatability of the product. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 are photos of zebrafish melanin inhibition after different treatments; wherein: (a) represents a blank control group; (b) represents a positive control group; (c) represents a test sample group.

[0022] Figure 2 are embryo transmittance column charts of zebrafish after different treatments p P < 0.05. DETAILED DESCRIPTION

[0023] The application will be further described below in conjunction with specific examples, but the application is not limited to the following examples.

[0024] The experimental methods used in the following examples are conventional methods unless otherwise specified.

[0025] The reagents, materials, instruments, etc. used in the following examples can be obtained from commercial channels unless otherwise specified.

[0026] Example 1 The present embodiment provides a whitening cucumber juice, comprising the following steps: (1) Raw material preparation: select fresh cucumbers 1000g, Chinese mugwort 200g, water in appropriate amount, and white granulated sugar in appropriate amount.

[0027] (2) Pretreatment: wash the cucumbers and cut them into small pieces; soak and wash the Chinese mugwort thoroughly, and reserve for use.

[0028] (3) Extraction process: a. Cucumber original juice: put the cut cucumbers into a juicer, add water in an appropriate amount according to the proportion of 2:1, juice, filter, extract the cucumber original juice, and reserve for use.

[0029] b: Chinese mugwort extract: Chinese mugwort and water are added according to the proportion of 1:3, and water extraction is performed, with the extraction temperature being 70℃ and the extraction time being 3h; after the extraction is completed, the extract is filtered to remove the residue, and reserved for use.

[0030] (4) Formulation and packaging: mix the cucumber original juice 90%, the Chinese mugwort extract 8.75%, and the white granulated sugar 1.25% according to the mass fraction ratio, uniformly mix, then jar, and sterilize with HPP equipment, with the sterilization parameters being 600MPa / 3min.

[0031] In order to further verify the influence of the extract of the rhizome of phragmites communis and the sterilization process on the green cucumber juice, the following experiments are carried out in the present application. Comparative Example 1 The present comparative example provides a whitening green cucumber juice, which is different from Example 1 in that the rhizome of phragmites communis is not added.

[0032] Specifically, the following steps are included: (1) Raw material preparation: 1000 grams of fresh green cucumber, an appropriate amount of water, and an appropriate amount of white granulated sugar are selected.

[0033] (2) Pretreatment: The green cucumber is washed and cut into small pieces.

[0034] (3) Extraction process: Green cucumber original juice: the cut green cucumber is placed in a juicer, and the green cucumber and water are added in a proportion of 2:1 with an appropriate amount of water, and the juice is squeezed, filtered, and the green cucumber original juice is extracted for standby.

[0035] (4) Formulation and packaging: After mixing the green cucumber original juice 98.75%, white granulated sugar 1.25% in mass fraction proportion uniformly, it is canned, and then sterilized by HPP equipment, with sterilization parameters of 600MPa / 3min.

[0036] Comparative Example 2 The present comparative example provides a whitening green cucumber juice, which is different from Example 1 in that the extraction process of the rhizome of phragmites communis adopts a traditional (100℃) extraction method (boiling water method).

[0037] Specifically, the following steps are included: (1) Raw material preparation: 1000 grams of fresh green cucumber, 200 grams of rhizome of phragmites communis, an appropriate amount of water, and an appropriate amount of white granulated sugar are selected.

[0038] (2) Pretreatment: The green cucumber is washed and cut into small pieces; the rhizome of phragmites communis is soaked and washed thoroughly for standby.

[0039] (3) Extraction process: a. Green cucumber original juice: the cut green cucumber is placed in a juicer, and the green cucumber and water are added in a proportion of 2:1 with an appropriate amount of water, and the juice is squeezed, filtered, and the green cucumber original juice is extracted for standby.

[0040] b. Rhizome of phragmites communis extract: the rhizome of phragmites communis and water are added in a proportion of 1:3, and water extraction is carried out, with an extraction temperature of 100℃ and an extraction time of 3h; after extraction is completed, the extract is filtered to remove residues for standby.

[0041] (4) Formulation and packaging: After mixing the green cucumber original juice 90%, the rhizome of phragmites communis extract 8.75%, and the white granulated sugar 1.25% in mass fraction proportion uniformly, it is canned, and then sterilized by HPP equipment, with sterilization parameters of 600MPa / 3min.

[0042] Comparative Example 3 The comparative example 2 provides a whitening cucumber juice, which is different from the example 1 in that the extraction temperature of the horsetail root is relatively low.

[0043] Specifically, the method comprises the following steps: (1) Preparation of raw materials: 1000 grams of fresh cucumber, 200 grams of horsetail root, an appropriate amount of water, and an appropriate amount of white granulated sugar are selected.

[0044] (2) Pretreatment: The cucumber is washed and cut into small pieces; the horsetail root is soaked and washed thoroughly, and is ready for use.

[0045] (3) Extraction process: a. Cucumber original juice: The cut cucumber is put into a juicer, and the cucumber and water are added in a proportion of 2:1 with an appropriate amount of water, and the juice is squeezed, filtered, and the cucumber original juice is extracted and ready for use.

[0046] b. Horsetail root extraction liquid: The horsetail root and water are added in a proportion of 1:3, and the water extraction method is used for extraction, with an extraction temperature of 60℃ and an extraction time of 3h; after the extraction is completed, the extraction liquid is filtered to remove the residue, and is ready for use.

[0047] (4) Formulation and packaging: The cucumber original juice 90%, the horsetail root extraction liquid 8.75%, and the white granulated sugar 1.25% are mixed uniformly in a mass fraction ratio, and are then canned, and are sterilized by using an HPP device, with sterilization parameters of 600MPa / 3min.

[0048] Comparative example 4 The comparative example 2 provides a whitening cucumber juice, which is different from the example 1 in that the extraction temperature of the horsetail root is relatively low.

[0049] Specifically, the method comprises the following steps: (1) Preparation of raw materials: 1000 grams of fresh cucumber, 200 grams of horsetail root, an appropriate amount of water, and an appropriate amount of white granulated sugar are selected.

[0050] (2) Pretreatment: The cucumber is washed and cut into small pieces; the horsetail root is soaked and washed thoroughly, and is ready for use.

[0051] (3) Extraction process: a. Cucumber original juice: The cut cucumber is put into a juicer, and the cucumber and water are added in a proportion of 2:1 with an appropriate amount of water, and the juice is squeezed, filtered, and the cucumber original juice is extracted and ready for use.

[0052] b. Horsetail root extraction liquid: The horsetail root and water are added in a proportion of 1:3, and the water extraction method is used for extraction, with an extraction temperature of 60℃ and an extraction time of 3h; after the extraction is completed, the extraction liquid is filtered to remove the residue, and is ready for use.

[0053] (4) Formulation and packaging: The cucumber original juice 90%, the horsetail root extraction liquid 8.75%, and the white granulated sugar 1.25% are mixed uniformly in a mass fraction ratio, and are then canned, and are sterilized by using an HPP device, with sterilization parameters of 600MPa / 3min.

[0054] Comparative Example 5 This comparative example provides a whitening cucumber juice, which differs from Example 1 in that the sterilization process is different.

[0055] Specifically includes the following steps: (1) Raw material preparation: select fresh cucumber 1000 grams, 200 grams of Chinese mugwort, water, and appropriate amount of white granulated sugar.

[0056] (2) Pretreatment: wash the cucumber and cut it into small pieces; soak the Chinese mugwort thoroughly and wash it, ready for use.

[0057] (3) Extraction process: a. Cucumber original juice: put the cut cucumber into a juicer, add water in a proportion of 2:1, and squeeze the juice, filter, extract the cucumber original juice, and reserve for later use.

[0058] b. Chinese mugwort extract: Chinese mugwort and water in a proportion of 1:3, extracted by water extraction method, extraction temperature 100℃, extraction time 3h; after extraction, filter the extract and remove the residue, ready for use.

[0059] (4) Blending and packaging: mix the cucumber original juice 90%, Chinese mugwort extract 8.75%, and white granulated sugar 1.25% in proportion, then sterilize with UHT equipment, sterilization parameters: 137℃ / 4s.

[0060] Comparative Example 6 This comparative example provides a whitening cucumber juice, which differs from Example 1 in that the sterilization pressure is different.

[0061] Specifically includes the following steps: (1) Raw material preparation: select fresh cucumber 1000 grams, 200 grams of Chinese mugwort, water, and appropriate amount of white granulated sugar.

[0062] (2) Pretreatment: wash the cucumber and cut it into small pieces; soak the Chinese mugwort thoroughly and wash it, ready for use.

[0063] (3) Extraction process: a. Cucumber original juice: put the cut cucumber into a juicer, add water in a proportion of 2:1, and squeeze the juice, filter, extract the cucumber original juice, and reserve for later use.

[0064] b. Chinese mugwort extract: Chinese mugwort and water in a proportion of 1:3, extracted by water extraction method, extraction temperature 60℃, extraction time 3h; after extraction, filter the extract and remove the residue, ready for use.

[0065] (4) Dispensing and packaging: according to the proportion of 90% cucumber original pulp, 8.75% of the mass fraction of the extract of Chinese wild rice root, 1.25% of the mass fraction of white granulated sugar, mix evenly, then sterilize with HPP equipment, sterilization parameters: 500 MPa / 3 min.

[0066] Test Example 1 1 Whitening efficacy - Zebrafish embryo melanin inhibition test method This document specifies the basic requirements for the zebrafish embryo melanin inhibition test method.

[0067] This document provides a method for biological evaluation of fish embryo for whitening efficacy, which is suitable for evaluating the efficacy of raw materials and products that achieve whitening effect by inhibiting melanin. The test substances include chemicals, foods, drugs, raw materials and products.

[0068] 2 Normative references The following documents are necessary for the application of this document. In the case of dated references, only the versions dated are applicable. In the case of undated references, the latest version (including all amendments) applies.

[0069] GB / T 6682 Specifications and test methods for water for analytical laboratories.

[0070] 3 Terms and definitions The following terms and definitions apply to this document.

[0071] 3.1 Zebrafish embryo Zebrafish embryo at the stage of development relying on yolk for energy.

[0072] 3.2 Coagulated embryo Coagulated embryo appears milky white to the naked eye and black under a microscope.

[0073] 3.3 Lack of heartbeat Fish embryo without heart beating in one minute.

[0074] 3.4 Non-detachment of the tail

[0075] 3.5 10% Lethal concentration, LC10 The concentration of the test substance that causes 10% of the test fish embryos to die. Fish embryos that are coagulated, lack heartbeat, or have non-detached tails are considered dead.

[0076] 4 Principle Melanin in human body is tyrosine oxidized to dopa by tyrosinase, which is then converted to indolequinone through oxidation and decarboxylation, and finally polymerized into melanin. The pigment formation related genes in zebrafish are highly similar to human in sequence and regulatory mechanism. Zebrafish embryos are small in size, transparent in body, convenient for taking pictures under microscope, and the melanin content level can be quantitatively read by using software analysis. The melanin level changes of fish embryos in treatment group and control group are tested and compared, and the melanin inhibition rate is calculated to evaluate the whitening effect of raw materials or products.

[0077] 5 Instruments and equipment 5.1 Zebrafish breeding equipment The equipment should be equipped with temperature control device, water circulation and filtration device, and the breeding container is made of glass or common food grade PC material. General zebrafish breeding equipment or fish tank (such as 45cm x 45cm x 30cm in length, width and height) can be used according to the needs of the laboratory.

[0078] 5.2 Spawning box / tank Made of glass, stainless steel or other inert materials, equipped with mesh screen (grid size of 2mm x 2mm, made of stainless steel or multiple materials to protect fish eggs).

[0079] 5.3 Water quality monitoring equipment pH meter, dissolved oxygen meter, salinity meter (conductivity meter).

[0080] 5.4 Analytical balance Accuracy 0.1mg.

[0081] 5.5 Microscope Equipped with a photographing system, the body type microscope should have a maximum magnification of more than 80 times.

[0082] 5.6 Test container Test container: glass or polystyrene test container (such as 6-well plate, culture dish). If the test substance may be adsorbed on the polystyrene container (such as non-polar chemicals), inert materials (such as glass) should be selected to reduce adsorption.

[0083] 5.7 Incubator Accuracy ±1℃.

[0084] 5.8 Daphnia magna hatcher The equipment should be equipped with hatching barrel, air pipe, air volume regulating valve, air pump stop switch and check valve device.

[0085] 5.9 Other general test instruments and equipment Pipette, centrifuge tube, glass container (such as beaker, volumetric flask, etc.), vortex mixer, ultrasonic water bath, centrifuge, low-temperature refrigerator, adjustable pipette and suction head.

[0086] 6 Main reagents and consumables 6.1 Water In line with GB / T 6682.

[0087] 6.2 Methanol, dimethyl sulfoxide, ethanol and other auxiliary solvents Analytical grade.

[0088] 6.3 Water for breeding parent fish Prepared by dissolving 4 g of sea salt in 10 L of water, with a salinity of 0.25 ‰ to 0.50 ‰, a conductivity of 500 µS / cm to 800 µS / cm, a dissolved oxygen of ≥80% saturation, a pH value of 6.5 to 8.5, and a hardness of 30 mg / L to 300 mg / L (calculated as calcium carbonate).

[0089] 6.4 Dried and dormant eggs of Macrobrachium nipponense Artemia salina Prepared by dissolving about 15 g of sea salt in 1 L of water, with a density of no more than 4 g / L of M. nipponense eggs being appropriate.

[0090] 6.5 Fish embryo culture solution Prepared by dissolving 2940 mg of anhydrous calcium chloride, 1233 mg of magnesium sulfate heptahydrate, 630 mg of sodium bicarbonate, and 55 mg of potassium chloride in 10 L of water, with a pH value of 6.5 to 8.5, and all chemicals being of analytical grade.

[0091] 6.6 Thiourea storage solution Prepared by dissolving 15 mg of thiourea in 10 mL of water, stored in the dark at 2°C to 8°C, and effective within six months 6.7 Thiourea working solution Dilute the thiourea storage solution 50 times with the fish embryo culture solution, and freshly prepare 5 mL before use.

[0092] 6.8 Tartaric acid solution Prepared by dissolving 2.5 g of tartaric acid in 1000 mL of water.

[0093] 6.9 Methyl cellulose solution Prepared by dissolving 2 g to 4 g of methyl cellulose in 100 mL of water.

[0094] 7 Experimental method 7.1 Test organism ​Wild type AB strain zebrafish (Danio rerio) from a reliable source (e.g. China National Zebrafish Resource Center) should be used for the test. The fish should be in good reproductive condition - the age of the fish should be between 6 and 12 months. To maintain genetic diversity, side matings should be used for the propagation of the fish. The fish should be replaced after 5 generations of inbreeding. The fish should not show any signs of infection or disease and should not have been treated with any medication within 2 months prior to the test. The fish should be acclimatised to the laboratory for at least 14 days prior to the test.

[0095] 7.2 Breeding requirements 7.2.1 The water temperature should be controlled between 26°C and 28.5°C. The room temperature should be controlled between 20°C and 25°C.

[0096] 7.2.2 The density of the fish should be controlled between 1 and 2 fish per litre of water. The light should be on for a fixed period of 12 to 16 hours per day. A good filtration system should be maintained.

[0097] 7.2.3 The fish should be fed at least twice a day, including at least once with Artemia salina nauplii. The feeding should be spaced by at least 3 hours. Overfeeding should be avoided to maintain water quality and clarity.

[0098] 7.3 Spawning requirements 7.3.1 If spawning jars are used to collect the eggs, the males and females should be introduced into the spawning jars at a ratio of 2:1 one day before the light is turned off. Since zebrafish occasionally do not spawn, it is recommended to have several jars ready for use.

[0099] 7.3.2 To avoid genetic bias, the eggs collected in at least 3 jars should be mixed and selected for use. If a fish tank is used to collect the eggs, the egg collection box should be introduced into the fish tank one day before the light is turned off or on the day of the spawning.

[0100] 7.3.3 To avoid the eggs being eaten by the adult fish, the egg collection box should be covered with an inert mesh.

[0101] 7.3.4 Mating, spawning and fertilisation should be completed within approximately 30 minutes after the light is turned on. At this time, the egg collection box can be removed from the fish tank.

[0102] 7.3.5 After the eggs are removed from the egg collection box, the zebrafish embryos should be cleaned with fish embryo culture medium. 7.3.6 Healthy zebrafish embryos should be selected and cultured in 200 μL of fish embryo culture medium at a density of no more than 1 embryo per 200 μL at 28°C ± 1°C until 6 to 8 hours after fertilisation.

[0103] 8 Test item preparation The test substance includes chemicals, foods, drugs, raw materials and products. The preferred solvent for preparing the test solution of the test substance is water. If an organic solvent is needed to help dissolve the test substance, methanol or dimethyl sulfoxide can be used. The concentration of the solvent in the test solution should not exceed 0.1%.

[0104] The method is not suitable for test substances with a molecular weight of > 3 kDa and causing delayed or reduced hatching of fish embryos.

[0105] 9 Test procedure Select healthy zebrafish embryos of 6-8 h post-fertilization.

[0106] 9.1 Test groups The test should include a blank / solvent control group (fish embryo culture medium / solvent solution), a 100% melanin inhibition model group (phenylthiourea working solution), a positive control group (kojic acid solution) and a test substance group (test substance).

[0107] 9.1.1 Blank control group setting Randomly select 20 fish embryos into a 96-well plate, each containing one fish embryo and 0.2 mL of fish embryo culture medium / solvent solution.

[0108] 9.1.2 100% melanin inhibition model group setting Randomly select 20 fish embryos into a 96-well plate, each containing one fish embryo and 0.2 mL of phenylthiourea working solution.

[0109] 9.1.3 Positive control group setting Randomly select 20 fish embryos into a 96-well plate, each containing one fish embryo and 0.2 mL of kojic acid solution.

[0110] 9.1.4 Test substance treatment Randomly select 20 fish embryos into a 96-well plate, each containing one fish embryo and 0.2 mL of test substance solution. Place in a 28°C±1°C incubator for 48h±1h post-fertilization.

[0111] 9.2 Microscopic analysis of samples Randomly select at least 12 fish embryos from each test group and carefully remove the embryo shell from the un-hatched fish embryos under a microscope (e.g. 2x objective lens) using tweezers without damaging the fish body. Cover the fish embryos with 2%-4% methyl cellulose and place them with the back up. Then take photos under a stereomicroscope. All fish embryos need to be photographed with uniform photo parameters.

[0112] 9.3 Data and result calculation Open the photo using analysis software such as ImageJ, mark the head and yolk dorsal area of ​​each fish embryo, then select "Measure Average Intensity" in the "Measure" column, and select the "Average Signal Intensity" from the test results as the melanin content index.

[0113] Calculate the melanin inhibition rate:

[0114] In formula (1): S - The average "mean signal intensity" of fish embryos in the test substance treatment group; The average signal intensity of fish embryos in the B-blank control group; The average value of the "mean signal intensity" of fish embryos in the P-100% melanin inhibition model group.

[0115] Calculate the mean and standard error for each experimental group. Statistical results are expressed as mean ± standard error. Perform analysis of variance using statistical software. A two-tailed t-test is conducted to compare the target melanin signal intensity between the test group and the blank control group (or solvent control group). p value. p <0.05 indicates a significant difference.

[0116] 10. Test Validity Verification 10.1 Test Judgment At least 90% of the fish embryos must survive after exposure in each test group; otherwise, the results of the corresponding test group are invalid.

[0117] 10.2 Test Requirements Each batch of tests must include a 100% melanin inhibition model group, requiring that the fish embryos in the 100% melanin inhibition model group show no visible pigmentation in the measurement area (including the eyes) in each batch of tests.

[0118] 11 Results Report 11.1 Inhibition rate The inhibition rate of the test substance on melanin at the corresponding test concentration.

[0119] 11.2 Evaluation To evaluate the ability of the test substance to inhibit melanin, analyze whether there is a statistically significant difference in the detection values ​​between the test substance treatment group and the blank control group. p <0.05).

[0120] The description of the test substance's ability to inhibit melanin should include the test concentration.

[0121] 12 Interpretation of Results Correlation When the melanin inhibition rate is positive and statistically significant ( pThe results show that the blank control group has 0% melanin inhibition rate, and the whitening effect is not significant; the positive control group has 48% melanin inhibition rate, and has a whitening effect; the whitening cucumber juice sample has 99% melanin inhibition rate on zebrafish embryos at a test concentration of 16.43 g / L (p=0.0000000000000000030), which indicates that the whitening cucumber juice provided by the present application can significantly inhibit melanin production, and has a significant whitening effect.

[0122] The specific test steps and results are as follows: 20 8h zebrafish embryos were exposed to 16.43 g / L (10 times the daily intake amount, 115 mL per day for a body weight of 70 kg) whitening cucumber juice sample solution, and blank control group, 100% melanin inhibition model group (30 mg / L phenylthiourea) and positive control group (2.5 g / L kojic acid) were set. After 48h exposure, the fish embryos were photographed under a microscope to measure the melanin signal intensity and statistical analysis was performed.

[0123] The results show that, as shown in Figure 1 , Figure 2 The blank control group has 0% melanin inhibition rate, and the whitening effect is not significant; the positive control group has 48% melanin inhibition rate, and has a whitening effect; the whitening cucumber juice sample has 99% melanin inhibition rate on zebrafish embryos at a test concentration of 16.43 g / L (p=0.0000000000000000030), which indicates that the whitening cucumber juice provided by the present application can significantly inhibit melanin production, and has a significant whitening effect.

[0124] Test Example 2 The cucumber juice prepared in Example 1 and Comparative Example 1 was diluted to 2 mg / mL to prepare a sample solution.

[0125] a Determination of DPPH free radical scavenging capacity: 2 mL of the sample solution was rapidly mixed with 2 mL of 0.1 Mm DPPH (1,1-diphenyl-2-trinitrobenzene hydrazine) ethanol solution, and the absorbance value was detected at 517 nm after 30 min of static placement at 25°C in the dark, and was recorded as A1; 2 mL of distilled water was rapidly mixed with 2 mL of 0.1 mM DPPH ethanol solution, and the absorbance value was detected at 517 nm after 30 min of static placement at 25°C in the dark, and was recorded as A2; 2 mL of the sample solution was rapidly mixed with 2 mL of distilled water, and the absorbance value was detected at 517 nm after 30 min of static placement at 25°C in the dark, and was recorded as A0.

[0126] 1 g / L ascorbic acid was used as a control. The calculation formula of DPPH free radical scavenging rate is as follows, and the DPPH free radical scavenging rates in Example 1 and Comparative Example 1 are shown in Table 1.

[0127] DPPH free radical scavenging rate (%) = 1-(A1-A0) / A2x100% b Hydroxyl radical scavenging activity To 1 mL of sample solution, add the following ingredients: FeSO4solution (1 mL, 9 mM) and 0.5 mL H2O2solution (0.1%, w / v). After adding salicylic acid-ethanol solution (1 mL 9 mM), allow the reaction to proceed at room temperature for 60 minutes. Subsequently, measure the absorbance of the mixed solution at 510 nm, A1.

[0128] To 1 mL of sample solution, add the following ingredients: FeSO4solution (1 mL, 9 mM) and 0.5 mL H2O2solution (0.1%, w / v). After adding salicylic acid-ethanol solution (1 mL 9 mM), allow the reaction to proceed at room temperature for 60 minutes. Subsequently, measure the absorbance of the mixed solution at 510 nm, A1.

[0129] The formula for calculating the residual hydroxyl radical is as follows, and the hydroxyl radical scavenging rate in Example 1 and Comparative Example 1 is shown in Table 1.

[0130] Hydroxyl radical scavenging rate (%) = 1-(A1-A0) / A2x100% Table 1 Antioxidant test

[0131] As can be seen from Table 1, the green cucumber juice provided by Example 1 has higher DPPH radical scavenging rate and hydroxyl radical scavenging rate than Comparative Example 1 without the addition of rhizoma phragmitis, indicating that the rhizoma phragmitis extract can significantly improve the antioxidant effect of green cucumber juice. By comparing Comparative Example 2 and Comparative Example 3, the antioxidant effect of Example 1 is also relatively significant, indicating that the rhizoma phragmitis extraction temperature is too high, resulting in the destruction of effective components and reducing the antioxidant effect of green cucumber juice. Similarly, by comparing Comparative Example 4, it can be seen that the rhizoma phragmitis extraction temperature is too low, resulting in insufficient dissolution of effective components and poor antioxidant effect. Through the above tests, it is proved that by adding rhizoma phragmitis and using the extract obtained under suitable extraction conditions, the DPPH radical scavenging rate and hydroxyl radical scavenging rate of green cucumber juice can be significantly improved, and the antioxidant effect is significantly enhanced.

[0132] Test Example 3 The whitening green cucumber juice obtained by different pretreatment methods was evaluated in terms of smell, taste, appearance, and comprehensive evaluation using a scoring method.

[0133] The sensory evaluation members were 10 evaluators who had undergone sensory training, with a male to female ratio of 1:1. The scoring range was 1-10 points, and the specific sensory evaluation description is shown in Table 2.

[0134] Table 2 Sensory evaluation details

[0135] Table 3 Data table of Example 1 and Comparative Examples 1, 3

[0136] Note: Different letters in the same column in the table indicate significant difference (p < 0.05).

[0137] From Table 3, it can be seen that Comparative Example 1, Comparative Example 2 and Comparative Example 5 are all inferior to Example 1 in terms of smell, taste and appearance. Comparative Example 2 is superior to Comparative Example 1 in terms of smell, taste and appearance due to the addition of the Chinese milk vetch root extract, which can improve the overall sensory of the green cucumber juice. However, due to the excessively high extraction temperature, the effective components in the extract are destroyed, which affects the overall sensory of the green cucumber juice to some extent. Although Comparative Example 5 adds the Chinese milk vetch root extract, the excessively high sterilization temperature destroys some components in the green cucumber juice, which affects the natural flavor of the green cucumber juice and leads to a significant decrease in the palatability of the green cucumber juice. The green cucumber juice obtained by Example 1 is significantly superior to Comparative Examples 1, 2 and 5 in terms of smell, taste and appearance.

[0138] Test Example 4 The sterilization effect and shelf life of the whitening green cucumber juice obtained by Example 1 and Comparative Examples 5-6 were detected.

[0139] The content of the shelf life detection is to select multiple time points and detect the changes of the microbial indicators of the whitening green cucumber juice between different time points. The microbial indicators are as follows: total bacterial count (CFU / mL) ≤100; coliform group (CFU / mL) ≤10; pathogenic bacteria should not be detected. The specific detection results are shown in Table 4.

[0140] Table 4 Microbial detection results of different sterilization processes

[0141] From the results in Table 4, it can be seen that the microbial detection results of Example 1 and Comparative Example 5 within 30 days are qualified, which shows that the ultrahigh pressure sterilization technology can achieve the same sterilization effect as the high-temperature instantaneous sterilization technology, the product has a longer shelf life, and at the same time, the taste of the green cucumber juice is not affected, achieving double effects. The total bacterial count of Comparative Example 6 is unqualified after 20 days of storage, which shows that it is difficult to achieve complete sterilization when the sterilization pressure is too low, and the product has a shorter shelf life. At the same time, excessively high sterilization pressure can also destroy the active substances in the green cucumber juice, affecting its efficacy and sensory indicators. Therefore, the sterilization method and parameters adopted in Example 1 provided by the present application can maintain the good taste of the product and effectively prolong the shelf life.

[0142] While the application has been described in detail and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that various modifications or changes can be made therein without departing from the spirit and scope thereof. Accordingly, it is intended that all such modifications and changes be included within the scope of the application as claimed.

Claims

1. A cucumber juice, characterized in that, It consists of the following components: cucumber pulp and Imperata cylindrica root extract; The Imperata cylindrica root extract was obtained by water extraction; The conditions for water extraction are: temperature of 68–72℃ and time of 2.75–3.25 h.

2. The cucumber juice according to claim 1, characterized in that, The mass ratio of the Imperata cylindrica root to the water is 1:(2.5-3.5).

3. The cucumber juice according to claim 1, characterized in that, The mass ratio of the cucumber pulp to the Imperata cylindrica extract is 1:(0.1~0.15).

4. The cucumber juice according to claim 1, characterized in that, The cucumber pulp is prepared by the following steps: cucumber and water are mixed at a mass ratio of (1-3):1, juiced, filtered, and pulp is obtained.

5. The method for preparing cucumber juice according to any one of claims 1-4, characterized in that, The process includes the following steps: mixing cucumber pulp with Imperata cylindrica root extract, sterilizing, and then obtaining the final product.

6. The preparation method according to claim 5, characterized in that, The sterilization conditions are: pressure of 550-650 MPa and time of 2-4 min.

7. A skin-whitening beverage comprising the cucumber juice as described in any one of claims 1-4.

8. The whitening beverage according to claim 7, characterized in that, The skin-whitening drinks also include food additives.

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