Beverage with lithocarpus litseifolius as core component as well as preparation method and application thereof

Abstract

The invention relates to the field of food processing, and discloses a beverage with lithocarpus litseifolius as a core component, and a preparation method and application thereof, the beverage comprises 5-8% of Zhijiang sweet tea extract, 0-0.3% of momordica grosvenori sugar, 0-5% of erythritol, 0.5% of wall breaking agent, 0.03% of ascorbic acid color protection, 0-70% of raw milk, 0-3% of lactobacillus plantarum, and the balance of water. The Zhijiang strigose hydrangea leaf extract comprises trilobatin and phlorizin, and the ratio of the trilobatin to the phlorizin is 15: 8; the wall breaking agent comprises cellulase and pectinase, and the ratio of the cellulase to the pectinase is 1: 1. The Lithocarpus litseifolius extract is taken as a core, and trilobatin (natural high sweetness and low calorie) is used for replacing cane sugar and an artificial sweetening agent, so that the problems of obesity and hyperglycemia risks of traditional sugar-containing drinks and safety dispute of the artificial sweetening agent are solved from the source. Meanwhile, active ingredients such as phlorizin are reserved, the beverage is endowed with a potential function of assisting in reducing blood sugar, and the natural, healthy and functional consumption requirements are met.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing, in particular to a beverage taking Lithocarpus brevicaulis as a core component, a preparation method and application thereof. BACKGROUND

[0002] With the upgrading of health consumption awareness, the beverage industry is facing the dual transformation needs of "reducing sugar" and "functionalization". Traditional sugar-containing beverages are gradually criticized by the market due to the close correlation between high sugar intake and metabolic diseases such as obesity and diabetes; while artificial sweeteners (such as aspartame) can replace sucrose, but due to potential safety disputes (such as physiological effects of long-term intake), it is difficult to gain the complete trust of consumers. Under this background, finding a natural, high-sweetness, low-calorie and functional sweetener has become a key direction for the beverage industry to break through the health bottleneck.

[0003] As a characteristic resource rich in natural active ingredients, Zhijiang sweet tea (botanical name: Lithocarpus brevicaulis) contains trilobatin (300 times sweeter than sucrose, only 1 / 300 of the heat) and phlorizin (with auxiliary hypoglycemic potential) in its leaves, which exactly meets the market demand for "natural sweetness + functional attributes". However, due to policy barriers such as early QS certification, Zhijiang sweet tea has not been industrialized for a long time; even in local applications, it is mostly in the form of solid tea bags, and the value of its natural ingredients has not been fully tapped.

[0004] The existing technology still has significant technical shortcomings in the development of Zhijiang sweet tea: on the one hand, when used in liquid form, it is prone to sedimentation and stratification due to plant macromolecular impurities, and flavor substances are easily lost during storage, which seriously restricts the development of ready-to-drink products; on the other hand, traditional high-temperature extraction processes can damage heat-sensitive components such as trilobatin, resulting in loss of sweetness and decrease of functional activity, which cannot balance taste and efficacy. These problems make it difficult for Zhijiang sweet tea to convert its natural advantages into market competitiveness, and an industrialization technology solution that adapts to its component characteristics is urgently needed. SUMMARY

[0005] In view of the shortcomings of the prior art, the present application provides a beverage taking Lithocarpus brevicaulis as a core component, a preparation method and application thereof, which solves the problems of Zhijiang sweet tea being mostly used in solid tea bags, easy sedimentation and flavor loss in liquid application.

[0006] To achieve the above purpose, the present application realizes the following technical scheme: a beverage taking Lithocarpus brevicaulis as a core component, comprising Zhijiang sweet tea extract 5%-8%, monatin 0%-0.3%, erythritol 0%-5%, wall-breaking agent 0.5%, ascorbic acid color protection 0.03%, raw cow milk 0-70%, plant lactobacillus 0-3%, and water making up the rest; The Zhijiang sweet tea extract includes trilobatin and phlorizin, and the ratio of trilobatin to phlorizin is 15:8. The cell wall breaker comprises cellulase and pectinase in a ratio of 1:1.

[0007] A beverage preparation method with Lithocarpus polystachyus as the core ingredient, comprising the following steps: S1, fresh leaf pretreatment: select Lithocarpus polystachyus fresh leaves, and cut them into 0.5 cm using a cutting machine, then pour the cut Lithocarpus polystachyus fresh leaves into a fixation machine, and set the temperature of the fixation machine to 100-120℃ and the fixation time to, quickly inactivate oxidase through the fixation machine to prevent the oxidation and degradation of trilobatin and phlorizin, and lock the natural sweetness and active ingredients; S2, composite enzymolysis: pour the Lithocarpus polystachyus fresh leaves after fixation in step S1 into a constant-temperature enzymolysis machine, add pure water, the ratio of the Lithocarpus polystachyus fresh leaves to the pure water is 1:20, then add cellulase+pectinase, and adjust the temperature of the constant-temperature enzymolysis machine to 40℃ for enzymolysis for 1h to obtain an enzyme solution, so as to quickly destroy the plant cell wall through cellulase+pectinase to improve the extraction rate of trilobatin and phlorizin; S3, low-temperature cold extraction: pour the enzyme solution obtained in step S2 into a cold extraction tank, and adjust the temperature of the cold extraction tank to 4℃ for cold extraction for 12h to avoid the destruction of heat-sensitive components at high temperature and enrich natural tea aroma and sweet substances; S4, impurity removal by membrane filtration: filter the enzyme solution after cold extraction in step S3, use a 50kDa ceramic membrane filter, adjust the operation pressure to 0.2-0.4MPa, the membrane surface flow rate to 1.5m / s for filtration, and add ascorbic acid for color protection to obtain a filtrate, remove tannic acid and macromolecular impurities, solve the problem of "precipitation and stratification" of liquid beverages, and ensure the shelf life stability; S5, selection of blending or fermentation for different beverages: based on the filtrate obtained in step S4, and according to the production requirements, blending or fermentation is carried out; S6, packaging and storage: pour the finished beverage obtained in step S5 into an aluminum container using a filling machine for storage, and store it in a temperature of 4-8℃ and in a light-proof environment.

[0008] Preferably, in step S5, the blending is specifically as follows: when the market demand is sparkling water or instant tea, the filtrate is blended, the filtrate is first poured into a stirring tank, then monatin and erythritol are added into the filtrate, and the stirring tank is started to stir for 5min at a stirring speed of 150r / min to obtain the finished beverage.

[0009] Preferably, in step S5, the fermentation is specifically as follows: when the market demand is a sugar-reducing milk drink, the filtrate is fermented, the filtrate and raw milk are first poured into a fermentation tank, then lactobacillus is added into the filtrate, the temperature of the fermentation tank is adjusted to 37℃, and fermentation is carried out until the pH is 4.0-4.5, and the fermentation time is 6-8h to obtain the finished beverage.

[0010] The application of a drink with Litschidium japonicum as a core component, as claimed in claims 1-4, in the field of food processing, especially in the field of natural drink processing.

[0011] The application provides a drink with Litschidium japonicum as a core component, a preparation method and application thereof. 1. The application uses Litschidium japonicum extract as the core, replaces sucrose and artificial sweeteners with trilobatin (natural high sweetness and low calories), and solves the obesity and high blood sugar risks of traditional sugar-containing drinks and the safety controversy of artificial sweeteners from the source. At the same time, active ingredients such as phloridzin are retained, giving the drink potential blood sugar-lowering function, and meeting the consumer demand for "natural, healthy and functional".

[0012] 2. The application solves the problems of easy precipitation and flavor loss of sweet tea in the prior art through the "compound enzymolysis (cellulase + pectinase 1:1) + 50kDa ceramic membrane filtration" process, efficiently removes macromolecular impurities, solves the problem of sedimentation and stratification (no precipitation for 6 months), and combines 4℃ low-temperature cold extraction for 12h to avoid high-temperature damage to heat-sensitive components, completely retain natural tea aroma and sweet substances, and significantly improve the sensory quality and stability of the liquid drink. BRIEF DESCRIPTION OF DRAWINGS

[0013] Figure 1 The preparation method flowchart of the application is provided. DETAILED DESCRIPTION

[0014] The technical solutions in the embodiments of the application will be clearly and completely described below with reference to the drawings in the specification of the application. Obviously, the described embodiments are only part of the embodiments of the application, rather than all the embodiments. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the application.

[0015] Please refer to the drawings in the specification of the application Figure 1 The embodiment of the application provides a drink with Litschidium japonicum as a core component, which comprises 5%-8% of Zijiang sweet tea extract, 0%-0.3% of monatin, 0%-5% of erythritol, 0.5% of a cell wall breaking agent, 0.03% of ascorbic acid for color protection, 0-70% of raw milk, 0-3% of lactobacillus plantarum, and water to make up the rest. The Zijiang sweet tea extract comprises trilobatin and phloridzin, and the ratio of the trilobatin to the phloridzin is 15:8. The cell wall breaking agent comprises cellulase and pectinase, and the ratio of the cellulase to the pectinase is 1:1.

[0016] A beverage preparation method with Lithocarpus glaber as the core component, comprising the following steps: S1, fresh leaf pretreatment: select Lithocarpus glaber fresh leaves, and use a cutting machine to cut the Lithocarpus glaber fresh leaves to 0.5 cm, then pour the cut Lithocarpus glaber fresh leaves into a fixation machine, and set the fixation machine temperature to 100-120 DEG C, the fixation time is, through the fixation machine, the oxidation enzyme is rapidly inactivated, the oxidation degradation of trioside and phlorizin is prevented, and the natural sweet taste and active ingredients are locked; S2, composite enzymolysis: pour the Lithocarpus glaber fresh leaves after fixation in step S1 into a constant temperature enzyme hydrolysis machine, add pure water, the ratio of the Lithocarpus glaber fresh leaves to the pure water is 1:20, then add cellulase+pectinase, and adjust the constant temperature enzyme hydrolysis machine temperature to 40 DEG C for 1 h of enzymolysis, to obtain an enzyme solution, so that the plant cell wall is rapidly destroyed by cellulase+pectinase, and the extraction rate of trioside and phlorizin is improved; S3, low-temperature cold extraction: pour the enzyme solution obtained in step S2 into a cold extraction tank, and adjust the cold extraction tank temperature to 4 DEG C, and cold extraction is carried out for 12 h, to avoid high temperature damage to heat-sensitive components and enrich natural tea aroma and sweet substances; S4, impurity removal by membrane filtration: filter the enzyme solution after cold extraction in step S3, use a 50 kDa ceramic membrane filter, adjust the operation pressure to 0.2-0.4 MPa, the membrane surface flow rate is 1.5 m / s for filtration, and ascorbic acid is added for color protection, to obtain a filtrate, remove tannic acid and macromolecular impurities, solve the problem of "precipitation stratification" of liquid beverages, and ensure shelf life stability; S5, selection of deployment or fermentation for different beverages: based on the filtrate obtained in step S4, deployment or fermentation is carried out according to production requirements; The deployment specifically includes: when the market demand is sparkling water or instant tea, the filtrate is deployed, the filtrate is first poured into a stirring tank, then lo han guo sugar and erythritol are added to the filtrate, and the stirring tank is started to stir for 5 min at a stirring speed of 150 r / min, to obtain a finished beverage; The fermentation specifically includes: when the market demand is a sugar-reducing milk drink, the filtrate is fermented, the filtrate and raw milk are first poured into a fermentation tank, then lactobacillus plantarum is added to the filtrate, the fermentation tank temperature is adjusted to 37 DEG C, and fermentation is carried out for 6-8 h until the pH is 4.0-4.5, to obtain a finished beverage; S6, packaging and storage: the finished beverage obtained in step S5 is filled into an aluminum container by a filling machine for storage, and is stored in a temperature of 4-8 DEG C and a light-proof environment. Embodiment

[0017] The embodiment one of the present application provides a beverage with Lithocarpus glaber as the core component, which comprises 8% of Bijiang sweet tea extract, 0.3% of lo han guo sugar, 0-5% of erythritol, 0.5% of a cell wall breaker, 0.03% of ascorbic acid for color protection, and the balance of water.

[0018] The embodiment one has the following advantages: Natural high-sweet low-burden: contains 8% Zhijiang sweet tea extract (phloridzin and phloretin ratio 15:8), phloridzin provides dominant sweetness (equivalent to 5% sucrose solution), cooperates with 0.3% monatin to synergistically sweeten, no sucrose or artificial sweetener is added throughout the process, the heat is ≤3kcal / 100mL, and the obesity and high blood sugar risk of traditional sugar-containing drinks are solved.

[0019] The functional activity is fully reserved: through the cold extraction (4℃ / 12h) and membrane filtration (50kDa ceramic membrane) process, the retention rate of phloretin is ≥90%, which gives the drink potential auxiliary blood glucose lowering effect and meets the health consumption demand.

[0020] The sensory and stability are excellent: 0.03% ascorbic acid effectively inhibits oxidation and browning, and the color of the drink is clear and bright (transmittance ≥95%); 50kDa membrane filtration removes macromolecular impurities, and there is no precipitation and stratification after 6 months of storage, and the shelf life stability is strong; erythritol (0%-5%) can adjust the cooling taste as needed, and is suitable for multiple flavor preferences.

[0021] The process is highly adaptable: the cell wall breaking agent (cellulase + pectinase 1:1) improves the yield of the extract, and the 8% high proportion of the extract can still maintain the system stability, which is suitable for industrialized mass production of instant drinks. Embodiment

[0022] The embodiment two provides a drink taking Lithocarpus phanera as a core component, which comprises 8% Zhijiang sweet tea extract, 0.5% cell wall breaking agent, 0.03% ascorbic acid for color protection, 70% raw milk, 3% lactobacillus plantarum and water to make up the balance.

[0023] The embodiment two has the following advantages: Function and nutrition synergy: 8% Zhijiang sweet tea extract is compounded with 70% raw milk, the retention rate of phloretin (15:8 with phloridzin) is ≥85%, and a “blood glucose lowering + nutrition” double system is formed with the high-quality protein in the milk, the blood glucose generation index (GI) of the finished product is ≤30 after detection, and it is suitable for people with blood sugar control.

[0024] Flavor optimization is significant: 3% lactobacillus plantarum is fermented at 37℃ for 6-8h, the acid produced makes the pH drop to 4.0-4.5, the slight astringency of the sweet tea is balanced, and a fermented flavor with coordinated sweetness and sourness is formed; the milk fat of the milk enhances the thickness of the drink, and solves the problem of single and thin taste of pure plant extract.

[0025] Active ingredients and probiotics double protection: low-temperature fermentation (37℃) avoids the thermal degradation of phloretin, and the number of viable lactobacillus plantarum is ≥10 8 CFU / mL, which takes into account the activity of functional ingredients and intestinal health efficacy.

[0026] Storage and security reliable: aluminum container with 4-8℃ storage in the dark, can maintain the activity of probiotics (storage 30 days viable count ≥10 7 CFU / mL), and ascorbic acid color protection makes the color of milk drink uniform (light yellow), without browning or delamination, suitable for long-term cold storage and sales. Comparative experiment: I. Experimental purpose By comparing the Camellia ptilophylla beverage prepared by the "complex enzymolysis + low-temperature cold extraction + membrane filtration" process of the application and the traditional "high-temperature boiling + conventional filtration" process, the advantages of the application in active ingredient retention rate, beverage stability, flavor quality and functional characteristics are verified. The experimental method meets the requirements of national standards such as "GB / T31740-2015 Tea Beverage" and "GB7101-2022 General Safety Standard for Beverages". II. Experimental materials and equipment Raw materials: Camellia ptilophylla fresh leaves (collected from Zhijiang planting base, same batch), raw milk (meeting GB19645-2010), Lactobacillus plantarum (CGMCC1.2133), cellulase (enzyme activity 5000U / g), pectinase (enzyme activity 3000U / g), ascorbic acid (food grade) and the like. Equipment: HPLC instrument (for detecting active ingredients), turbidimeter (for measuring light transmittance), texture analyzer (for measuring stability), sensory evaluation workbench (meeting GB / T29605-2013). III. Experimental design IV. Experimental steps (1) Experimental group (prepared according to the method of the application, taken as an example of ready-to-drink type) Fresh leaf pretreatment: Camellia ptilophylla fresh leaves are cut into 0.5 cm, and are blanched at 100-120℃ for 2 min; Complex enzymolysis: add pure water according to 1:20, add 0.5% complex enzyme (cellulase: pectinase = 1:1), and enzymolysis at 40℃ for 1h; Low-temperature cold extraction: 4℃ cold extraction for 12h; Membrane filtration: 50kDa ceramic membrane filtration (0.2-0.4MPa, 1.5m / s), add 0.03% ascorbic acid; Formulation: add 0.3% Luo Han Guo sugar and 0.5% erythritol, and stir at 150r / min for 5min; Sterilization: UHT sterilization (135℃ / 5s), filling (aluminum container), and storage at 4-8℃. (2) Control group (prepared by traditional process, ready-to-drink type) Fresh leaf treatment: cut as in the experimental group, without blanching step; High-temperature extraction: add pure water according to 1:20, and boil at 95℃ for 30min; Filtration: Filter while hot using 10μm filter paper, and add 0.03% ascorbic acid; Preparation: Sweetener was added in the same manner as in the experimental group, and the stirring conditions were the same; Sterilization and storage: Same as experimental group. V. Testing Indicators and Methods (all in accordance with national standards) Experimental Results (Expected) VII. Conclusion The process of this invention, through the synergistic effect of "compound enzymatic hydrolysis + low-temperature cold extraction + membrane filtration", is significantly superior to traditional high-temperature processes in terms of active ingredient retention rate (trifolin / phlorizin), beverage stability (transmittance, anti-precipitation), sensory quality and functional characteristics (low calories, low GI). It completely solves the technical defects of traditional methods such as "loss of active ingredients, easy precipitation of liquid, and poor flavor", and meets the industrialization needs of natural and healthy beverages.

[0027] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A drink with a core component of Lithocarpus glaber as a characteristic, characterized in that, The beverage comprises 5-8% of Litchi chinensis Sonn extract, 0-0.3% of Momordica grosvenori sweetener, 0-5% of erythritol, 0.5% of cell wall breaker, 0.03% of ascorbic acid color protection agent, 0-70% of raw milk, 0-3% of Lactobacillus plantarum, and water. The Litchi chinensis Sonn extract comprises phloridzin and phloretin, and the ratio of the phloridzin to the phloretin is 15:

8. The cell wall breaker comprises cellulase and pectinase, and the ratio of the cellulase to the pectinase is 1:

1.

2. The preparation method of the drink with L. subpinnata as the core component according to claim 1, characterized in that, The method comprises the following steps: S1, fresh leaf pretreatment: fresh leaves of Lithocarpus polystachyus Rehder are selected, and the fresh leaves are cut into 0.5 cm by using a cutting machine, then the cut fresh leaves are poured into a fixation machine, and the temperature of the fixation machine is set to 100-120℃, and the fixation time is set to inactivate oxidase quickly, prevent phloridzin and phloretin from being oxidized and degraded, and store natural sweetness and active ingredients; S2, compound enzymolysis: the fixed fresh leaves obtained in step S1 are poured into a constant-temperature enzymolysis machine, pure water is added, the ratio of the fresh leaves to the pure water is 1:20, cellulase and pectinase are added, the temperature of the constant-temperature enzymolysis machine is adjusted to 40℃, and enzymolysis is performed for 1 h, so that plant cell walls are quickly destroyed by the cellulase and the pectinase, and the extraction rate of phloridzin and phloretin is improved; S3, low-temperature cold extraction: the enzyme solution obtained in step S2 is poured into a cold extraction tank, and the temperature of the cold extraction tank is adjusted to 4℃, and cold extraction is performed for 12 h, so as to avoid the destruction of heat-sensitive components caused by high temperature, and to enrich natural tea aroma and sweet substances; S4, impurity removal by membrane filtration: the enzyme solution obtained in step S3 is filtered by using a 50 kDa ceramic membrane filter, the operation pressure is adjusted to 0.2-0.4 MPa, the membrane surface flow rate is 1.5 m / s, and ascorbic acid color protection agent is added, so as to obtain a filtrate, remove tannic acid and macromolecular impurities, solve the problem of "precipitation and stratification" of liquid drinks, and ensure shelf life stability; S5, selection of blending or fermentation for different drinks: the filtrate obtained in step S4 is blended or fermented according to production requirements; S6, packaging and storage: the finished drink obtained in step S5 is filled into an aluminum container by using a filling machine, and is stored in a temperature of 4-8℃ and a light-proof environment.

3. The drink with a core component of Lithocarpus polystachyus Rehd. according to claim 2, a preparation method and application thereof, characterized in that, In step S5, the blending is specifically as follows: when the market demand is sparkling water or instant tea, the filtrate is blended, the filtrate is poured into a stirring tank, Momordica grosvenori sweetener and erythritol are added into the filtrate, and the stirring tank is started to stir for 5 min at a stirring speed of 150 r / min, so as to obtain a finished drink.

4. The drink with a core component of Lithocarpus polystachyus Rehd. according to claim 2, a preparation method and application thereof, characterized in that, In step S5, the fermentation is specifically as follows: when the market demand is a sugar-reducing milk drink, the filtrate is fermented, the filtrate and raw milk are poured into a fermentation tank, Lactobacillus plantarum is added into the filtrate, the temperature of the fermentation tank is adjusted to 37℃, fermentation is performed until the pH value is 4.0-4.5, and the fermentation time is 6-8 h, so as to obtain a finished drink.

5. Use of a drink with a core component of Lithocarpus glaber as a medicament for treating and preventing diabetes, obesity, and metabolic syndrome. The beverage according to any one of claims 1-4 is applied to the field of food processing, and is particularly applied to the field of natural drink processing.

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