Soybean-walnut-aronia melanocarpa beverage and preparation method thereof
By combining soybeans, walnuts, and black chokeberry in a specific ratio and using a staged fermentation process, a beverage with a triple synergistic mechanism was prepared, solving many problems of existing brain-boosting products and achieving significant improvement in brain function and cost reduction.
Patent Information
- Application Number
- CN202510953227.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-10
- Publication Date
- 2025-11-25
AI Technical Summary
Existing brain-boosting products suffer from problems such as inconvenience in consumption, poor taste, reliance on artificially synthesized ingredients, high cost, limited functionality, and scarcity of raw material resources. There is a lack of research and process optimization on multi-component synergistic brain-boosting effects, resulting in low market acceptance.
Using soybeans, walnuts, and black chokeberry as the main raw materials, a beverage containing GABA, α-linolenic acid, and anthocyanins is prepared through a reasonable ratio and a staged fermentation process. These substances act on inhibiting nerve excitation, promoting neurotransmitter synthesis, and resisting oxidative damage, respectively, forming a triple synergistic mechanism to enhance brain function.
It significantly improves memory and relieves brain fatigue, reduces costs by 70%, has a stable supply of raw materials, high process stability, and superior functional effects compared to single-ingredient products.
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Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of functional beverages, in particular to a soybean-walnut-black chokeberry beverage and a preparation method thereof. BACKGROUND
[0002] Existing "brain supplement" products are mainly divided into two categories:
[0003] Traditional food supplements (such as walnut powder, fish oil): need to be brewed or swallowed, and have problems such as "inconvenient to eat, poor taste";
[0004] Functional beverages (such as imported beverages containing DHA): rely on artificial synthetic ingredients (such as DHA algal oil), have defects such as "strong fishy smell, single function (only supplementing a single component)", and are priced high (30 yuan+ / bottle), making it difficult to meet the consumer demand of the general public.
[0005] There are few studies on "multi-component synergistic brain supplement" in the prior art, and there is a lack of functional verification and process optimization of the combination of "walnut (phosphatidylcholine) + soybean (GABA) + blueberry (anthocyanin)", resulting in unclear product functional effect and low market acceptance. More importantly, as a traditional formula core raw material, blueberry has the pain points of wild resource scarcity, large seasonal fluctuations, and high cost (about 50 yuan / kg), which seriously limits the scale production and profit space of the product. SUMMARY
[0006] In order to overcome the defects of the prior art, the purpose of the present application is to provide a soybean-walnut-black chokeberry beverage and a preparation method thereof, which improves the effect through multi-target intervention and has the characteristic of significant functional effect.
[0007] In order to achieve the above purpose, the technical scheme adopted by the present application is:
[0008] The soybean-walnut-black chokeberry beverage is prepared according to the following parts by weight: 5-10 parts of non-transgenic soybean, 3-6 parts of thin-skinned walnut, 3-6 parts of black chokeberry concentrate juice, 1-3 parts of sucrose, 0.5-1.5 parts of locust honey, 0.01-0.03 parts of Lactobacillus plantarum C8-1 bacteria; and the rest is water.
[0009] Non-transgenic soybean: GABA precursor content ≥0.5g / 100g; provides GABA (gamma-aminobutyric acid), inhibits neural excitability, and relieves brain fatigue; 50-100g;
[0010] Thin-skinned walnut: α-linolenic acid content ≥12%; provides α-linolenic acid (converted into DHA precursor), promotes neurotransmitter synthesis; 30-60g;
[0011] Blackcurrant concentrate juice; anthocyanin content ≥ 1500 mg / 100 g; provide anthocyanins (antioxidants), protect neurons from free radical damage; 30-60 g;
[0012] Sucrose (first-grade soft white sugar); food grade; adjust sweetness, balance acidity; 10-30 g;
[0013] Acacia honey; hydroxymethylfurfural ≤ 40 mg / kg; natural sweetener, synergistically enhance flavor; 5-15 g;
[0014] Lactobacillus plantarum C8-1 bacteria (bacterial strain); viable bacteria ≥ 1 × 10 9 CFU / g; fermentation promotes the conversion of active ingredients (such as soybean GABA enrichment); 0.1-0.3 g;
[0015] Water; food grade pure water; solvent; about 827-947 g.
[0016] The core principle of the above ratio selection:
[0017] 1. The "triple synergistic mechanism" of functional ingredients drives the ratio design
[0018] The core active ingredients of the three raw materials (GABA precursor of soybean, α-linolenic acid of walnut, anthocyanin of blackcurrant) act on different targets in neuroprotection and cognitive function enhancement, and through the "inhibition of nerve excitement + promotion of neurotransmitter synthesis + antioxidant damage" triple synergistic mechanism, form the effect of "1+1+1>3". The specific principle is as follows:
[0019] Soybean (GABA precursor): Soybeans are rich in precursor substances of γ-aminobutyric acid (GABA) such as glutamic acid, which can be converted to GABA through microbial fermentation (such as Lactobacillus plantarum C8-1 bacteria). GABA is an inhibitory neurotransmitter in the central nervous system, which can directly reduce the overexcitation of neurons (such as relieving anxiety and tension), and create a "relaxed focus" physiological environment for the brain.
[0020] Walnut (α-linolenic acid): The content of α-linolenic acid (ALA, a type of ω-3 fatty acid) in walnut kernels is as high as 12%-18%, which can be converted to docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in the body. DHA is a key component of brain nerve cell membranes and directly participates in synaptic plasticity (the basis of memory formation); EPA reduces chronic inflammation in the brain by regulating neuroinflammatory factors (such as TNF-α, IL-6), protecting neurons.
[0021] Aronia melanocarpa (anthocyanins): its core active ingredient is cyanidin-3-glucoside (C3G) and other anthocyanins, which have strong antioxidant properties (ORAC value is about 1.2 times that of blueberries). Anthocyanins can pass through the blood-brain barrier, scavenge free radicals (such as ROS) in the brain, and inhibit oxidative stress damage to nerve cells; at the same time, its metabolites (such as protocatechuic acid) can promote the secretion of brain-derived neurotrophic factor (BDNF), which is a key regulatory factor for neuron growth, repair, and synapse formation.
[0022] Proportioning logic: the three components target different aspects of "nerve excitation inhibition-nerve neurotransmitter synthesis-nerve protection", and the proportioning needs to ensure that each component reaches the synergistic threshold in the body. For example, GABA needs to be at a sufficient concentration to directly act on GABA receptors (effective concentration is about 0.5-1 mg / L), alpha-linolenic acid needs to be converted to DHA / EPA (requires sufficient intake to trigger conversion), and anthocyanins need to reach an effective antioxidant concentration (about 50-100 mg / L) to significantly increase BDNF levels.
[0023] 2. "Complementary synergistic" optimization of bioavailability
[0024] The absorption and metabolism characteristics of different components differ greatly, and the overall bioavailability needs to be improved through proportioning adjustment:
[0025] Mutual promotion of fat-soluble (walnuts) and water-soluble (Aronia melanocarpa):
[0026] Alpha-linolenic acid in walnuts is fat-soluble and needs to be wrapped in fat substances (such as plant proteins in soybeans) to form micelles to promote intestinal absorption; anthocyanins in Aronia melanocarpa are water-soluble and are easily excreted with urine, and need to be combined with proteins (soybeans) or polysaccharides (fermentation products) to form complexes to extend the residence time in the intestine and improve absorption. Experiments show that when the mass ratio of soybeans:walnuts:Aronia melanocarpa is 3:2:1, the bioavailability of alpha-linolenic acid (relative to individual intake) is increased by more than 25%, and the intestinal retention time of anthocyanins is extended by more than 1.75 times.
[0027] Fermentation process for component conversion and protection:
[0028] The fermentation process (anaerobic period → micro-aerobic period) needs to match the proportion of raw materials to ensure microbial activity and ingredient conversion efficiency. For example, glutamic acid in soybeans needs to be fully converted to GABA by Lactobacillus plantarum in the anaerobic period (pH 6.2) (sufficient carbon source is needed for bacterial growth, and soybeans provide carbohydrates); and anthocyanin aglycone in Aronia melanocarpa needs to be hydrolyzed by β-glucosidase in the micro-aerobic period (pH 5.8) (fats in walnuts can provide part of the lipid environment to promote enzyme activity). If the proportion of soybeans is too low (<2.5%), bacterial growth is limited, and GABA production decreases; if the proportion of Aronia melanocarpa is too high (>1.5%), its high sugar content (total sugar ≥10%) will cause the osmotic pressure of the fermentation broth to be too high, inhibiting bacterial activity.
[0029] 3. "Balanced ratio" of process adaptability and cost-effectiveness
[0030] The ratio design needs to meet the feasibility and economy of industrial production at the same time:
[0031] Processing stability:
[0032] The high protein and high fat characteristics of soybeans (protein content 35%-40%) and walnuts (fat content 60%-70%) can form a stable emulsion system (protein as emulsifier to wrap fat particles), avoiding stratification; the acidic environment of Aronia melanocarpa (pH 2.5-3.0) can inhibit the growth of miscellaneous bacteria (such as E. coli), which cooperates with the weak acidity (pH 4.5-5.0) after soybean fermentation, reducing the sterilization intensity (only 80°C / 30min), and reducing the loss of active ingredients. Experiments show that when the ratio of soybeans:walnuts: Aronia melanocarpa is 3:2:1, the centrifugal stability of the fermentation broth (10,000rpm / 15min) is ≥98%, and the shelf life (at room temperature) is ≥6 months.
[0033] The core purpose of the ratio:
[0034] 1. Maximize functional effect: synergistically improve memory and brain fatigue
[0035] Through the target complementarity of the three components, the whole-link intervention of "inhibiting nerve excitation → promoting neurotransmitter synthesis → antioxidant protection" is realized, and finally:
[0036] Animal experiment verification: In the Morris water maze test of mice, the escape latency of the experimental group (18±2s) was significantly shorter than that of the single anthocyanin group (25±4s, p<0.01), and the number of platform crossings (10±3 times) was significantly higher than that of the single GABA group (5±2 times, p<0.01), proving that the synergistic effect is better than that of single components.
[0037] Human trial feedback: 78% of consumers reported "1-2 hours of increased concentration", 65% reported "relief from mental fatigue", serum GABA levels increased by 15% (p<0.05), BDNF concentration increased by 20% (p<0.05), and direct association memory function improved.
[0038] 2. Process stability guarantee: reduce production risk
[0039] The ratio design takes into account the physicochemical properties of the raw materials (such as pH, solubility, emulsibility), so that the process parameters (such as temperature, pH, time) of fermentation, concentration, filling, etc. can be standardized and controlled:
[0040] Fermentation stability: soy provides carbon source (glucose, sucrose) for bacterial growth, walnut fat regulates fermentation broth viscosity (reduces stirring energy consumption), and the acidic environment of Aronia melanocarpa inhibits miscellaneous bacteria. The three work together to shorten the fermentation period to 24 hours (traditional single bacteria fermentation requires 48 hours), with a GABA retention rate of ≥95% and an anthocyanin retention rate of ≥92%.
[0041] Product stability: the emulsified system formed by soy protein and walnut fat, combined with the acidic environment of Aronia melanocarpa, allows the product to have a shelf life of 6 months at room temperature without separation, precipitation, or flavor deterioration (such as oxidative rancidity).
[0042] The preparation method of the soybean-walnut-Aronia melanocarpa beverage comprises the following steps:
[0043] Step (1): Pretreatment of raw materials:
[0044] Soak non-genetically modified soybeans, then grind the soaked soybeans with water to obtain soybean slurry, and sterilize the obtained soybean slurry;
[0045] Bake thin-skinned walnuts in an oven, then crush them to obtain walnut powder;
[0046] Soak fresh Aronia melanocarpa in 0.1% VC solution, then freeze it in a refrigerator and crush it. After crushing, the pulp is concentrated in a vacuum concentration pot to solid matter;
[0047] Step (2): Add sucrose and honey to the obtained soybean slurry, walnut powder, and Aronia melanocarpa concentrated juice in sequence, stir uniformly to obtain a mixed solution, and then ferment the mixed solution in stages.
[0048] Step (3): Inactivate the bacteria in the fermented liquid, filter, then sterilize and fill it, and store it in the warehouse after labeling.
[0049] The specific steps for soybean pretreatment in step (1) are as follows:
[0050] Mix 50 g ± 8 non-transgenic soybeans with 250 ± 10 mL water, soak for 8 h at 25 ± 5 °C (soften cell structure); the water:soybean mass ratio is 5:1;
[0051] Grind the soaked soybeans with 500 mL water at a ratio of 1:8, filter the residue through a 100-120 mesh sieve to obtain soybean milk;
[0052] Heat the soybean milk to 85 ± 5 °C for 10-15 min to inactivate protease and prevent protein denaturation.
[0053] The specific steps for walnut pretreatment in step (1) are as follows:
[0054] Bake 50 ± 5 g thin-skinned walnuts in an oven at 60 ± 8 °C for 2 h, with an α-linolenic acid retention rate of ≥90%;
[0055] Grind the baked walnuts through an air flow pulverizer, pass them through an 80-120 mesh sieve to obtain walnut powder with a particle size of ≤75 μm (powder yield ≥95%).
[0056] The specific steps for black chokeberry pretreatment in step (1) are as follows:
[0057] Soak 40 ± 6 g of fresh black chokeberry in 0.1% 400 mL VC solution for 5-10 min to inhibit anthocyanin oxidation, with a retention rate of ≥95%;
[0058] After color protection, freeze the fruit at -20 ± 8 °C for 2 h, then crush it after removal.
[0059] Concentrate the crushed fruit pulp in a vacuum concentration pot to a solid content of ≥60 °Bx; the vacuum concentration pot is at 0 ± 5 °C / vacuum degree -0.08 to -0.05 MPa; (concentration ratio 3 times, anthocyanin retention rate ≥92%).
[0060] The specific steps for mixed fermentation in step (2) are as follows:
[0061] Add 640 mL ± 30 mL soybean milk, 50 ± 3 g walnut powder, and 133 ± 10 mL black chokeberry concentrated juice to a blending tank, then add 20 ± 3 g sucrose and 10 ± 2 g honey in sequence, stir uniformly at 120-200 rpm for 5 min to obtain a mixed liquid; the mixed liquid has a pH of 6.2 ± 0.2 and a total solid content of ≥15%;
[0062] The specific steps for staged fermentation in step (2) are as follows:
[0063] Inoculate 0.2 g of Lactobacillus plantarum C8-1 bacteria with a viable bacterial count of 1 × 10 9 CFU / g, and stir uniformly;
[0064] Control DO≤0.1% by passing nitrogen, temperature 30±3℃, pH=6.2-6.5, add 0.1 mol / L sodium carbonate every 2h to adjust; anaerobic period 0-12h;
[0065] Control DO=2-4% by passing air, temperature 32±2℃, pH=5.8-6.4, add 0.1 mol / L glucose every 2h to adjust; micro-aerobic period 12-24h
[0066] Detect pH=5.5±0.2 (target value) after 24h, stop fermentation, wherein the GABA content≥0.8g / L, and the anthocyanin retention rate≥92%.
[0067] The step (3) is specifically:
[0068] Heat the fermentation broth at 80±3℃ for 30±5min to kill the bacteria and retain the active ingredients;
[0069] Coarsely filter the active ingredient inactivation liquid through 80-120 mesh filter cloth, and then finely filter it through a 0.15-0.22μm microfiltration membrane; remove the bacteria and impurities, and the light transmittance is≥90%;
[0070] Then, perform filter paste sterilization under the condition of 85±3℃ / 13-18s, and aseptically fill it into 500mL PET bottles, the bottle body is made of PETG material, the label is matte film+UV printing, and the bottles are stored in the warehouse after labeling.
[0071] The beneficial effects of the present application are:
[0072] 1. Significant functional effect
[0073] Synergistic effect: the triple components of soybean GABA (inhibiting nerve excitation), walnut alpha-linolenic acid (promoting DHA synthesis) and black currant anthocyanin (antioxidant brain protection) are synergistic, and the mouse Morris water maze experiment shows that the memory improvement effect is increased by 30% (escape latency is shortened by 30%) compared with a single blueberry formula;
[0074] Scientific verification: through human body drinking test (100 subjects), 78% of consumers feedback that the attention concentration time is prolonged, and 65% think that the brain fatigue is relieved after drinking.
[0075] 2. Cost advantage is outstanding
[0076] Raw material substitution: replace wild blueberries (50 yuan / kg) with black currants (15 yuan / kg), and the raw material cost is reduced by 70% (single bottle raw material cost from 1.5 yuan to 0.6 yuan);
[0077] Process adaptation: large-scale planting of black currants in China (1-2 tons per mu in Northeast China and Xinjiang), stable supply, and complete solution to the problem of limited raw materials.
[0078] 3. Process barrier high
[0079] Superfine grinding: walnut 200 mesh superfine grinding (powder yield 95%), improve the dissolution rate of active ingredients;
[0080] Vacuum concentration: blackcurrant concentrated juice solid content ≥60°Bx (reduce subsequent drying energy consumption by 30%);
[0081] Staged fermentation: Lactobacillus plantarum C8-1 bacteria double-stage temperature and pH control (anaerobic 30±3℃ / microaerobic 32±4℃), GABA retention rate ≥95%. DETAILED DESCRIPTION
[0082] The present application will be further described in detail below.
[0083] The technical scheme of soybean-walnut-blackcurrant beverage and its preparation method;
[0084] Raw material ratio (1000mL):
[0085] Non-transgenic soybeans: 80±5g (GABA precursor 0.6g / 100g);
[0086] Thin-skinned walnuts: 50±6g (α-linolenic acid 13%);
[0087] Blackcurrant concentrated juice: 40±4g (anthocyanin 2000mg / 100g);
[0088] Sucrose: 20±2g;
[0089] Acacia honey: 10±2g;
[0090] Lactobacillus plantarum C8-1 bacteria: 0.2±0.03g (viable bacteria 1×10 9 CFU / g);
[0091] Water: the rest to 1000±20mL.
[0092] Preparation steps:
[0093] Soybean pretreatment: soybean soaking (water:bean = 5:1, 25±5℃ / 6-10h) → grinding (80-120 mesh filtration) → enzyme inactivation (85±5℃ / 10-15min);
[0094] Walnut pretreatment: low-temperature baking of walnuts (60±7℃ / 2±0.2h) → superfine grinding (180-240 mesh);
[0095] Aronia melanocarpa pretreatment: fruit color protection (soaking in 0.1% VC solution for 10±2 min) → cold crushing (-20 to -25℃ freezing for 2±0.2 h) → vacuum concentration (50±5℃ / -0.08 to -0.05 MPa to solid 60±5°Bx);
[0096] Mixed fermentation: soybean milk (640±30 mL) + walnut powder (50±5 g) + Aronia melanocarpa concentrated juice (133±10 mL) + sucrose (20±5 g) + honey (10±3 g) mixed → inoculated with Lactobacillus plantarum C8-1 bacteria → anaerobic period (28-35℃ / 10-13 h) → micro-aerobic period (30-35℃ / 11-15 h);
[0097] Post-processing: fermentation broth inactivation (80±5℃ / 30±5 min) → filtration (80-120 mesh + 0.22±0.08μm microfiltration) → pasteurization (85±5℃ / 10-20 s) → sterile filling (500 mL PET bottle).
[0098] Example 1: raw material ratio (1000 mL):
[0099] Non-transgenic soybeans: 80 g (GABA precursor 0.6 g / 100 g);
[0100] Thin-skinned walnuts: 50 g (α-linolenic acid 13%);
[0101] Aronia melanocarpa concentrated juice: 40 g (anthocyanin 2000 mg / 100 g);
[0102] Sucrose: 20 g;
[0103] Black locust honey: 10 g;
[0104] Lactobacillus plantarum C8-1 bacteria: 0.2 g (viable bacterial count 1×10 9 CFU / g);
[0105] Water: the rest to 1000 mL.
[0106] Preparation steps:
[0107] Soybean pretreatment: soybean soaking (water: beans = 5:1, 25℃ / 6h) → grinding (80 mesh filtration) → enzyme inactivation (85℃ / 10min);
[0108] Walnut pretreatment: low-temperature baking of walnuts (60℃ / 2h) → ultrafine grinding (180 mesh);
[0109] Aronia melanocarpa pretreatment: fruit color protection (soaking in 0.1% VC solution for 10 min) → cold crushing (-20℃ freezing for 2h) → vacuum concentration (50℃ / -0.08 MPa to solid 605°Bx);
[0110] Mixed fermentation: soybean slurry (640 mL) + walnut powder (50 g) + Aronia melanocarpa concentrate juice (133 mL) + sucrose (20 g) + honey (10 g) mixed → inoculated with Lactobacillus plantarum C8-1 strain → anaerobic period (28°C / 10 h) → micro-aerobic period (30°C / 11 h);
[0111] Post-treatment: fermentation broth inactivation (80°C / 30 min) → filtration (80 mesh + 0.22 μm microfiltration) → pasteurization (85°C / 10 s) → sterile filling (500 mL PET bottle).
[0112] Example 2: Raw material ratio (per 1000 mL):
[0113] Non-genetically modified soybean: 85 g (GABA precursor 0.6 g / 100 g);
[0114] Thin-skinned walnut: 56 g (a-linolenic acid 13%);
[0115] Aronia melanocarpa concentrate juice: 44 g (anthocyanin 2000 mg / 100 g);
[0116] Sucrose: 22 g;
[0117] Black locust honey: 12 g;
[0118] Lactobacillus plantarum C8-1 strain: 0.23 g (live bacteria 1 x 10 9 CFU / g);
[0119] Water: the balance to 1020 mL.
[0120] Preparation steps:
[0121] Soybean pretreatment: soybean soaking (water: beans = 5:1, 30°C / 10 h) → grinding (120 mesh filtration) → enzyme inactivation (90°C / 15 min);
[0122] Walnut pretreatment: low-temperature baking of walnut (67°C / 2.2 h) → ultrafine grinding (240 mesh);
[0123] Aronia melanocarpa pretreatment: fruit color protection (0.1% VC solution soaking for 12 min) → cold crushing (-25°C freezing for 2.2 h) → vacuum concentration (55°C / -0.05 MPa to solid content 65°Bx);
[0124] Mixed fermentation: soybean slurry (670 mL) + walnut powder (55 g) + Aronia melanocarpa concentrate juice (143 mL) + sucrose (25 g) + honey (13 g) mixed → inoculated with Lactobacillus plantarum C8-1 strain → anaerobic period (35°C / 13 h) → micro-aerobic period (35°C / 15 h);
[0125] Post-treatment: Inactivation of fermentation broth (85°C / 35min) → Filtration (120 mesh + 0.3 μm microfiltration) → Pasteurization (90°C / 10-20s) → Sterile filling (500 mL PET bottle).
[0126] Example 3: Raw material ratio (in 1000 mL):
[0127] Non-transgenic soybean: 75 g (GABA precursor 0.6 g / 100 g);
[0128] Thin-skinned walnut: 44 g (a-linolenic acid 13%);
[0129] Black chokeberry concentrated juice: 36 g (anthocyanin 2000 mg / 100 g);
[0130] Sucrose: 18 g;
[0131] Black locust honey: 8 g;
[0132] Lactobacillus plantarum C8-1 bacteria: 0.17 g (number of viable bacteria 1 x 10 9 CFU / g);
[0133] Water: the balance to 980 mL.
[0134] Preparation steps:
[0135] Soybean pretreatment: Soybean soaking (water: beans = 5:1, 20°C / 8h) → grinding (100 mesh filtration) → enzyme inactivation (80°C / 12min);
[0136] Walnut pretreatment: Low-temperature baking of walnut (53°C / 1.8h) → ultrafine grinding (200 mesh);
[0137] Black chokeberry pretreatment: Fruit color protection (0.1% VC solution soaking for 8min) → cold crushing (-22°C freezing for 1.8h) → vacuum concentration (45°C / -0.06MPa to solid 55°Bx);
[0138] Mixed fermentation: Soybean slurry (610 mL) + walnut powder (45 g) + black chokeberry concentrated juice (123 mL) + sucrose (15 g) + honey (7 g) mixed → inoculated with Lactobacillus plantarum C8-1 bacteria → anaerobic period (30°C / 12h) → micro-aerobic period (32°C / 12h);
[0139] Post-treatment: Inactivation of fermentation broth (75°C / 25min) → Filtration (100 mesh + 0.14 μm microfiltration) → Pasteurization (80°C / 15s) → Sterile filling (500 mL PET bottle).
[0140] Example 4: Functional verification experiment
[0141] Animal experiment (memory improvement effect):
[0142] Experimental subjects: 8-week-old C57BL / 6 mice (half male and half female, n = 30);
[0143] Grouping: blank group (distilled water), original blueberry formula group (commercially available blueberry-containing beverage), experimental group (inventive beverage, dose 10 mL / kg·d);
[0144] Experimental period: continuous gavage for 28 days;
[0145] Detection index: Morris water maze test (escape latency, platform crossing times).
[0146] Results: The escape latency of the experimental group (18 ± 2s) was significantly shorter than that of the original blueberry formula group (25 ± 4s, p < 0.01), and the platform crossing times (10 ± 3 times) were significantly more than those of the original blueberry formula group (5 ± 2 times, p < 0.01).
[0147] Accelerated stability test:
[0148] Conditions: 37℃ / RH 75% (accelerated deterioration);
[0149] Detection period: 0, 1, 3, 6 months;
[0150] Index: anthocyanin content (pH differential method), GABA content (HPLC), microorganisms (total number of colonies, E. coli).
[0151] Results: After 6 months, the anthocyanin retention rate was ≥92% (initial 160 mg / 100 mL → 147 mg / 100 mL), the GABA retention rate was ≥88% (initial 0.8 g / L → 0.70 g / L), and the total number of colonies was ≤10 4 CFU / mL (in line with GB 19298-2014).
[0152] Comparison example of traditional process and the present invention
[0153]
[0154] Note: p < 0.01 vs. comparative example; 200-mesh ultrafine grinding was used; n = 10, 0-24h blood concentration area under the curve
[0155] 1. Comparative Example 1: (traditional process)
[0156] Raw material treatment:
[0157] - Soybeans: soaked in water at room temperature for 12 hours;
[0158] - walnut: 80℃ baking (resulting in 38±2% loss of α-linolenic acid)
[0159] - black chokeberry: hot concentration (80℃ / atmospheric pressure, anthocyanin retention rate only 65%)
[0160] 2, the technical scheme of the present application:
[0161] Raw material processing:
[0162] - soybean: 5:1 soaking ratio + temperature gradient control (25℃ 4h→30℃ 2h→20℃ 2h),
[0163] HPLC detection shows that the GABA precursor release amount is increased by 22%
[0164] - walnut: 60℃ step baking (40℃ 1h→50℃ 1h→60℃ 1h),
[0165] GC-MS analysis shows that the retention rate of α-linolenic acid is 93.5±0.8%
[0166] - black chokeberry: -20℃ freezing crushing + 50℃ vacuum concentration,
[0167] UV spectrophotometry shows that the anthocyanin retention rate is 92.4%
[0168] 1) Only "freezing crushing + vacuum concentration" combined process is used;
[0169] 2) It is first found that the synergistic effect is the strongest when the molar ratio of α-linolenic acid to GABA is 1:1.2-1.5;
[0170] Industrial production verification
[0171] Trial production data (5000L tank):
[0172] Batch GABA compliance rate anthocyanin stability energy consumption remark 1 95.2％ 91.3％ 0.8 kw-h / L 5 97.8％ 94.1％ 0.7 kw-h / L
[0173] Equipment list: ultrafine grinder (model JZL-1000); intelligent fermentation tank (with DO linkage control, GMP certified).
[0174] The process of the present application has the following characteristics:
[0175] I. Synergistic innovation of raw material compatibility
[0176] 1. The combination of raw materials breaks the tradition;
[0177] Triple functional ingredient synergy: combination of soybeans (GABA precursor), walnuts (alpha-linolenic acid), and Aronia melanocarpa (anthocyanins), synergistic effect through the triple mechanism of "inhibiting nerve excitation + promoting neurotransmitter synthesis + antioxidant protection", achieving the core function of "assisting in improving memory and relieving brain fatigue".
[0178] Comparison with traditional formula: traditional blueberry drinks rely on only a single anthocyanin component, with single function; the present invention improves the effect through multi-target intervention.
[0179] 2. Raw material substitution and cost optimization;
[0180] Aronia melanocarpa replaces blueberries:
[0181] Cost advantage: the cost of Aronia melanocarpa raw material is only 15 yuan / kg, which is only 30% of that of wild blueberries (50 yuan / kg);
[0182] Supply stability: large-scale planting has been realized in Northeast China and Xinjiang, solving the problem of seasonal shortage of wild blueberries;
[0183] Functional equivalence: anthocyanin content ≥ 1500 mg / 100 g, antioxidant activity better than blueberries (ORAC value increased by 20%).
[0184] II. Breakthrough design of preparation process
[0185] 1. Staged fermentation process;
[0186] Two-stage temperature and pH control fermentation:
[0187] Anaerobic period (0-12h): 30℃, pH6.2, Lactobacillus plantarum C8-1 bacteria efficiently synthesize GABA (yield ≥0.8g / L);
[0188] Micro-aerobic period (12-24h): 32℃, pH5.8, activate β-glucosidase to convert anthocyanin aglycone (bioavailability increased by 1.5 times).
[0189] Effect comparison: staged fermentation makes GABA retention rate ≥95%, anthocyanin retention rate ≥92%, which is more than 30% higher than traditional single-bacterium anaerobic fermentation.
[0190] 2. Physical field intensification technology
[0191] Ultrafine grinding and vacuum concentration:
[0192] Walnut ultrafine grinding (200 mesh): powder yield ≥95%, walnut oil dissolution rate increased by 40%, alpha-linolenic acid retention rate ≥90%;
[0193] Vacuum concentration (50℃ / 60°Bx) of Vaccinium uliginosum: 30% energy saving, anthocyanin thermal sensitivity loss reduced to below 8%.
[0194] III. Process barriers and quality control
[0195] 1. Multi-dimensional process control
[0196] Dynamic parameter regulation:
[0197] Fermentation broth pH gradient change (6.2→5.5→5.8);
[0198] Dissolved oxygen is managed in stages (anaerobic period DO≤0.1%→micro-aerobic period DO=2-4%);
[0199] Inactivation process (80℃ / 30min) retains active ingredients while killing miscellaneous bacteria (total number of colonies≤10 4 CFU / mL).
[0200] 2. Product quality stability
[0201] Accelerated test (37℃ / 6 months):
[0202] Anthocyanin retention rate≥92%;
[0203] GABA content≥0.70g / L (initial 0.8g / L);
[0204] Color, viscosity, and pH show no significant change, meeting GB 19298-2014 standards.
Claims
1. A beverage of soybean-walnut-arktreeberry characterized in that, According to the following proportion: 5-10 parts of non-transgenic soybean, 3-6 parts of thin skin walnut, 3-6 parts of black chokeberry concentrated juice, 1-3 parts of sucrose, 0.5-1.5 parts of honey, 0.01-0.03 parts of lactobacillus plantarum C8-1 bacteria; The rest is water.
2. The soy-walnut-arktreeberry beverage according to claim, characterized in that, The non-transgenic soybean; the GABA precursor content is ≥0.5g / 100g; the dosage is 50-100g; The thin skin walnut; the α-linolenic acid content is ≥12%; the dosage is 30-60g; The black chokeberry concentrated juice; the anthocyanin content is ≥1500mg / 100g; the dosage is 30-60g; The sucrose; food grade; the dosage is 10-30g; The honey; hydroxymethyl furfural ≤40mg / kg; the dosage is 5-15g; The lactobacillus plantarum C8-1 bacteria); Viable count ≥ 1 x 10 9 CFU / g; amount 0.1-0.3 g; The water; food grade pure water, the dosage is 827-947g.
3. The method of preparing a soy-walnut-aronia beverage according to any one of claims 1 or 2, characterized in that, Including the following steps; Step (1): soak the non-transgenic soybean, then grind the soaked soybean with water to obtain soybean slurry, and sterilize the obtained soybean slurry; Bake the thin skin walnut in an oven; then crush it to obtain walnut powder; Soak fresh black chokeberry with 0.1% VC solution; then freeze it in a refrigerator and crush it; concentrate the crushed fruit slurry to solid content in a vacuum concentration pot; Step (2); add the obtained soybean slurry, walnut powder and black chokeberry concentrated juice to sucrose and honey in turn, stir uniformly to obtain a mixed liquid; then ferment the mixed liquid in stages; Step (3); inactivate the bacteria in the fermented liquid fermented in stages, filter, then sterilize and fill, and store after labeling.
4. The method of preparing a soy-walnut-aronia beverage according to claim 3, characterized in that, The specific steps of soybean pretreatment in step (1) are as follows: Mix 50g±8 non-transgenic soybean with 250±10mL water, soak for 8h at 25±5℃; the mass ratio of water to soybean is 5:1; Grind the soaked soybean with 500mL water at a ratio of 1:8, filter the residue with a 100-120 mesh sieve to obtain soybean slurry; Heat the soybean slurry to 85±5℃ for 10-15min.
5. The method of preparing a soy-walnut-aronia beverage according to claim 3, characterized in that, The specific steps of walnut pretreatment in step (1) are as follows: Bake 50±5g thin skin walnut in a 60±8℃ oven for 2h, the retention rate of α-linolenic acid is ≥90%; Grind the baked walnut in an air flow grinder, pass through an 80-120 mesh sieve to obtain walnut powder with a particle size ≤75μm.
6. The method of preparing a soy-walnut-aronia beverage according to claim 3, characterized in that, The specific steps of black chokeberry pretreatment in step (1) are as follows: Soak 40±6g fresh black chokeberry in 400mL 0.1% VC solution for 5-10min to inhibit the oxidation of anthocyanins, the retention rate is ≥95%; After color protection, the fruit is frozen in a-20±8℃ refrigerator for 2h, then crushed in a crusher, the particle size is ≤2mm; Concentrate the crushed fruit slurry in a vacuum concentration pot to solid content ≥60°Bx; the vacuum concentration pot is at 0±5℃ / vacuum degree-0.08 to-0.05MPa.
7. The method of preparing a soy-walnut-aronia beverage according to claim 3, characterized in that, The specific steps of mixed fermentation in step (2) are as follows: Put 640 mL ± 30 mL soybean milk, 50 ± 3 g walnut powder, 133 ± 10 mL black chokeberry concentrated juice into a blending tank, add 20 ± 3 g sucrose and 10 ± 2 g honey in sequence, stir evenly at 120-200 rpm for 5 min to obtain a mixed solution, wherein the pH of the mixed solution is 6.2 ± 0.2, and the total solids are ≥15%.
8. The method of preparing a soy-walnut-aronia beverage according to claim 3, characterized in that, The step (2) is a phased fermentation, and the phased fermentation is specifically: Inoculation of Lactobacillus plantarum C8-1 bacteria, 0.2 g, viable bacteria count 1 x 10 9 CFU / g, stirred evenly; Nitrogen is introduced to control DO≤0.1%, the temperature is 30±3℃, the pH is 6.2-6.5, and 0.1 mol / L sodium carbonate is added every 2 h for adjustment; the anaerobic period is 0-12 h; Air is introduced to adjust DO=2-4%, the temperature is 32±2℃, the pH is 5.8-6.4, and 0.1 mol / L glucose is added every 2 h for adjustment; the micro-aerobic period is 12-24 h. After 24 h, the pH is detected to be 5.5±0.2, and the fermentation is stopped, wherein the content of GABA is ≥0.8 g / L, and the retention rate of anthocyanin is ≥92%.
9. The method of preparing a soy-walnut-aronia beverage according to claim 3, characterized in that, The step (3) is specifically: The fermentation broth is heated at 80±3℃ for 30±5 min to kill bacteria and reserve active ingredients; The active ingredient inactivation liquid is coarsely filtered through 80-120 mesh filter cloth and then refined through a 0.15-0.22 μm microfiltration membrane; the bacteria and impurities are removed, and the light transmittance is ≥90%; Then, the filtrate is pasteurized at 85±3℃ / 13-18 s, and is aseptically filled into 500 mL PET bottles, the bottle body is made of PETG material, the label is matte film+UV printing, and the bottles are stored in the warehouse after labeling.