Elaeagnus angustifolia polysaccharide-quince extract composite enzyme beverage and preparation method thereof

Abstract

The invention belongs to the technical field of functional food processing, and particularly relates to an elaeagnus angustifolia polysaccharide-quince extract compound enzyme beverage and a preparation method thereof. The raw materials of the compound enzyme beverage comprise elaeagnus angustifolia polysaccharide, quince extract, a probiotic leavening agent, auxiliary materials and water, in the preparation method and the extraction method, the water is used as a core of a unique solvent, enzymolysis, ultrasonic assistance, dialysis purification and microbial fermentation are combined, a green extraction process of the elaeagnus angustifolia polysaccharide is formulated, meanwhile, the quince extract is compounded, and the compound enzyme beverage is prepared. Microbial fermentation is used as a synergistic means to prepare the safe, efficient and function-synergistic compound enzyme beverage, the technical blank of elaeagnus angustifolia polysaccharide green extraction and compound fermentation beverages is filled, and synergistic interaction can be formed in the aspects of intestinal health and oxidation resistance.

Description

Technical Field

[0001] This invention belongs to the field of functional food processing technology, and more specifically relates to a compound enzyme beverage of jujube polysaccharide and quince extract and its preparation method. Background Technology

[0002] Enzyme beverages, rich in probiotics, polyphenols, organic acids, and other functional ingredients, possess excellent nutritional and health benefits, such as promoting digestion, enhancing immunity, and providing antioxidant effects, making them a research hotspot in the food industry. Currently, the raw materials for enzyme beverages are mostly concentrated on common ingredients such as blueberries, carrots, black garlic, and thistle, with limited development and application of specialty fruits and vegetables.

[0003] Elaeagnus angustifolia is rich in polysaccharides, flavonoids, and polyphenols, among which elaeagnus angustifolia polysaccharides have antioxidant and intestinal mucosal repair effects. Current elaeagnus angustifolia polysaccharide extraction methods mostly employ a "water extraction-alcohol precipitation" process, relying on chemical reagents such as ethanol to precipitate the polysaccharides. This poses a risk of chemical residues, and the ethanol recovery process is energy-intensive and environmentally polluting, failing to meet the safety requirements for food-grade raw materials. Furthermore, traditional processes do not adequately disrupt the cell walls of elaeagnus angustifolia, resulting in a low polysaccharide dissolution rate (only 40-50%). Subsequent purification lacks standardized methods, leading to poor batch-to-batch product stability.

[0004] Quince is rich in phenols, tannins, and dietary fiber, and has digestive and lung-moistening effects. Current preparation processes for quince extract mostly use water as a solvent, but do not incorporate enzymatic hydrolysis, resulting in low dissolution rates of active ingredients such as chlorogenic acid and polyphenols. Furthermore, the bitterness is not improved through green processes, affecting the palatability of the beverage. In addition, existing enzyme beverages mostly focus on fermenting a single ingredient, but there are currently no reported enzyme beverages using jujube or quince as raw materials, and existing processes cannot meet the requirements of these raw materials. Summary of the Invention

[0005] The purpose of this invention is to provide a compound enzyme beverage of jujube polysaccharide and quince extract and its preparation method, so as to solve the problems existing in the prior art.

[0006] To achieve the above objectives, the present invention provides the following solution:

[0007] One of the technical solutions of this invention is to provide a compound enzyme beverage of jujube polysaccharide and quince extract, the raw materials of which include jujube polysaccharide extract, quince extract, probiotic starter, excipients and water;

[0008] The weight ratio of the jujube polysaccharide extract to the quince extract is 1:0.5-2;

[0009] The concentration of the jujube polysaccharide extract is 1.5-20.0% w / v (concentration in the jujube polysaccharide-quince extract compound enzyme beverage).

[0010] The dosage of the probiotic starter is 1-2% v / v;

[0011] The excipients include at least one of sweeteners, acidulants, and stabilizers;

[0012] The probiotic starter includes Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum.

[0013] Furthermore, the sweetener includes mogroside or isomaltooligosaccharide.

[0014] Optionally, the amount of mogroside added is 0.01-0.03% w / v.

[0015] Optionally, the amount of isomaltooligosaccharide added is 3-5% w / v.

[0016] Furthermore, the acidulant includes at least one of citric acid, malic acid, and vitamin C.

[0017] Optionally, the amount of citric acid added is 0.1-0.5% w / v.

[0018] Optionally, the amount of malic acid added is 0.08-0.2% w / v.

[0019] Optionally, the amount of vitamin C added is 0.1-0.5% w / v.

[0020] Furthermore, the stabilizer includes sodium carboxymethyl cellulose.

[0021] Optionally, the amount of sodium carboxymethyl cellulose added is 0.05-0.1% w / v.

[0022] Furthermore, the mass ratio of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum is 2:0.5-2:0.5-2.

[0023] Furthermore, the extraction steps for the jujube polysaccharide include:

[0024] The fruit of the jujube is crushed and mixed with water. After water bath extraction, the supernatant is filtered. A compound enzyme is added to the supernatant and subjected to ultrasonic-assisted enzymatic hydrolysis. The enzyme is then inactivated and the liquid fraction is filtered. The liquid fraction is dialyzed to obtain a jujube polysaccharide solution, which is concentrated under reduced pressure (60°C) to a relative density of 1.05-1.15 (50°C) to obtain the jujube polysaccharide extract.

[0025] Optionally, the ratio of the jujube to water is 1g:6-20mL.

[0026] Optionally, the water bath extraction temperature is 80-90℃ and the time is 2-3 hours.

[0027] Optionally, the amount of the compound enzyme added is 0.3-0.5% w / w.

[0028] Optionally, the composite enzyme is pectinase and cellulase in a mass ratio of 1:0.5-2.

[0029] Optionally, the ultrasound-assisted enzymatic hydrolysis treatment takes 2-4 hours, at a temperature of 45-50°C, and with a power of 80-100W.

[0030] Optionally, the enzyme inactivation temperature is 85-95℃ and the time is 10 min.

[0031] Optionally, the dialysis is performed using a 3500Da dialysis bag with purified water at 4-10℃ for 48-72 hours, with the water changed every 12 hours during this period.

[0032] Furthermore, the preparation steps of the quince extract include:

[0033] Peel and pit the quince fruit, crush it, add purified water at a ratio of 1g:6-10mL, then add 0.2-0.4% w / w cellulase, stir and hydrolyze at 35-40℃ for 1-4h; then extract in a water bath at 85-90℃ for 1-2h, filter and collect the supernatant, concentrate under reduced pressure at 55-60℃ to a relative density of 1.05-1.15 (50℃) to obtain the quince extract.

[0034] The second technical solution of the present invention provides a method for preparing the above-mentioned jujube polysaccharide-quince extract compound enzyme beverage, the steps of which include:

[0035] Add the jujube polysaccharide extract and quince extract to water, mix well, sterilize, cool to 35-45℃, add probiotic starter, carry out anaerobic fermentation, then sterilize, add excipients, mix well and filter to obtain the jujube polysaccharide-quince extract compound enzyme beverage.

[0036] Furthermore, the parameters for the anaerobic fermentation are as follows: temperature 30-45℃, rotation speed 50-100rpm, and time 12-48h.

[0037] Furthermore, the sterilization temperature is 80-125℃, and the time is 30-60s.

[0038] Furthermore, the filtration is performed using a 0.22μm aqueous filter membrane.

[0039] The third technical solution of the present invention provides an application of the above-mentioned jujube polysaccharide-quince extract compound enzyme beverage in the preparation of functional foods with antioxidant and / or improved intestinal health.

[0040] This invention discloses the following technical effects: how to provide

[0041] This invention uses water as the sole solvent and combines enzymatic hydrolysis, ultrasound-assisted extraction, dialysis purification, and microbial fermentation to develop a green extraction process for jujube polysaccharides. It also combines quince extract with microbial fermentation to prepare a safe, efficient, and synergistic compound enzyme beverage, filling the technological gap in green extraction and compound fermentation of jujube polysaccharides. This process can achieve synergistic effects on intestinal health and antioxidant properties. Attached Figure Description

[0042] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings:

[0043] Figure 1 A photograph of the quince extract prepared in step S2 of Example 1.

[0044] Figure 2 This is a photograph of the jujube polysaccharide extract prepared in step S1 of Example 1.

[0045] Figure 3 Photograph of the jujube polysaccharide-quince extract complex enzyme beverage prepared in Example 1.

[0046] Figure 4 This is a schematic diagram of the process flow for preparing the jujube polysaccharide-quince extract complex enzyme beverage according to the present invention. Detailed Implementation

[0047] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0048] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0049] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0050] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be readily apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0051] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0052] Unless otherwise specified, all raw materials and reagents involved in the specific embodiments of this invention are commercially available products. Specifically, *Lactobacillus bulgaricus*, *Streptococcus thermophilus*, and *Lactobacillus plantarum* are all commercially available strains; *Lactobacillus plantarum* is *Lactobacillus plantarum* LP-45, *Lactobacillus bulgaricus* is LLY-27, and *Streptococcus thermophilus* is GrX02. The viable count of each of the three bacterial agents is not less than 10. 8 cfu / mL; pectinase and cellulase are both commercially available products, with enzyme activity not less than 5000U / g.

[0053] Unless otherwise specified, room temperature and normal temperature in the specific embodiments of this invention refer to 20-30℃.

[0054] It should be noted that any aspects not described in detail in this invention are conventional practices in the field and are not the focus of this invention.

[0055] In some specific embodiments, the present invention provides a method for preparing a compound enzyme beverage of jujube polysaccharide and quince extract, the steps of which include:

[0056] S1. After crushing the fruit of the jujube tree, mix it with purified water at a material-to-liquid ratio of 1g:6-20mL. Extract the mixture in a water bath at 80-90℃ for 2-3 hours. Filter the supernatant and add a compound enzyme (0.3-0.5% w / w) to the supernatant. Perform enzymatic hydrolysis with ultrasound (80-100W) at 45-50℃ for 2-4 hours. Then, inactivate the enzyme at 90-95℃ for 10 minutes. Filter the liquid portion and dialyze it with purified water in a 3500Da dialysis bag at 4-10℃ for 48-72 hours, changing the water every 12 hours to obtain a jujube polysaccharide solution. Concentrate the solution under reduced pressure (60℃) to a relative density of 1.05-1.15 (50℃) to obtain the jujube polysaccharide extract.

[0057] The compound enzyme consists of pectinase and cellulase in a mass ratio of 1:0.5-2.

[0058] S2. Peel and pit the quince fruit, crush it, add purified water at a material-to-liquid ratio of 1g:6-10mL, then add 0.2-1.5% w / w cellulase, stir and hydrolyze at 35-40℃ for 1-4h; then extract in a water bath at 85-90℃ for 1-2h, filter and collect the supernatant, concentrate under reduced pressure at 55-60℃ to a relative density of 1.05-1.15 (50℃) to obtain quince extract;

[0059] S3. Add the jujube polysaccharide extract and quince extract to water, mix well, sterilize, and cool to 35-45℃. Add probiotic starter and excipients to obtain a mixed system. Then, carry out anaerobic fermentation at 30-45℃ and 50-100 rpm for 12-48 hours. When the pH value is between 4.2 and 4.6, raise the temperature to 80-125℃ for sterilization for 30-60 seconds. Finally, filter using a 0.22μm aqueous filter membrane to obtain a jujube polysaccharide-quince extract compound enzyme beverage.

[0060] The ingredients include: a weight ratio of jujube polysaccharide to quince extract of 1:0.5-2; a concentration of jujube polysaccharide of 1.5-20.0% w / v; a probiotic starter of 1-2% v / v; and a probiotic starter of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum in a mass ratio of 2:0.5-2:0.5-2. The excipients include at least one of sweeteners, acidulants, and stabilizers. The sweeteners include mogroside 0.01-0.03% w / v and / or isomaltooligosaccharide 3-5% w / v. The acidulants include at least one of citric acid 0.1-0.5% w / v, malic acid 0.08-0.2% w / v, and vitamin C 0.1-0.5% w / v. The stabilizer is sodium carboxymethyl cellulose 0.05-0.1% w / v.

[0061] In the extraction of jujube polysaccharides and the preparation of quince extract in this invention, water is used as the sole solvent throughout the entire process, with no chemical reagents such as ethanol involved. In the jujube polysaccharide extraction step, hot water is used to break down the cell walls and initially dissolve the polysaccharides. High temperature promotes water molecule penetration, improving the polysaccharide dissolution efficiency. Ultrasonic-assisted enzymatic hydrolysis further promotes polysaccharide dissolution, inactivating enzymes to avoid enzyme residues affecting subsequent fermentation. The dialysis process utilizes the molecular sieve effect to remove small molecule impurities such as monosaccharides and inorganic salts, eliminating the need for ethanol precipitation, thus improving the purity of the jujube polysaccharides and leaving no chemical residues, meeting food-grade safety requirements. After dialysis purification, the purity of the jujube polysaccharides is ≥65%, with no small molecule impurities. In the quince extract preparation step, enzymatic hydrolysis breaks down the cell walls, and hot water promotes the dissolution of active ingredients. No chemical reagents are used throughout the process, preserving the fresh flavor of quince and reducing bitterness. Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum were inoculated at a ratio of 2:0.5-2:0.5-2 and mixed for fermentation. The jujube polysaccharide served as a carbon source for the inoculant, promoting the proliferation of live bacteria. Simultaneously, it adjusted the pH of the system to 5.0-6.0, enhancing the stability of polyphenols in the quince extract, achieving a triple synergistic effect of "jujube polysaccharide protecting the gut - quince extract promoting digestion - probiotics regulating the gut microbiota." Sterilization was performed using ultra-high temperature instantaneous sterilization, eliminating the risk of microbial contamination.

[0062] Figure 1 A photograph of the quince extract prepared in step S2 of Example 1.

[0063] Figure 2 This is a photograph of the jujube polysaccharide extract prepared in step S1 of Example 1.

[0064] Figure 3 Photograph of the jujube polysaccharide-quince extract complex enzyme beverage prepared in Example 1.

[0065] Figure 4 This is a schematic diagram of the process flow for preparing the jujube polysaccharide-quince extract complex enzyme beverage according to the present invention.

[0066] Example 1

[0067] The preparation method of the jujube polysaccharide-quince extract compound enzyme beverage includes the following steps:

[0068] S1. After crushing the fruit of the jujube tree, mix it with purified water at a material-to-liquid ratio of 1g:10mL. Extract the mixture in an 85℃ water bath for 2.5h. Filter the supernatant and add a compound enzyme (0.4% w / w, pectinase and cellulase in a mass ratio of 1:1) to the supernatant. Perform ultrasonic-assisted enzymatic hydrolysis at 48℃ (90W) for 2.5h, pausing for 5min every 30min. Then, inactivate the enzyme at 90℃ for 10min. Filter the liquid portion and dialyze it with purified water in a 3500Da dialysis bag at 8℃ for 60h, changing the water every 12h to obtain a jujube polysaccharide solution. Concentrate under reduced pressure (60℃) to a relative density of 1.15 (50℃) to obtain the jujube polysaccharide extract (the polysaccharide content of the product obtained by this method reaches 1.2mg / mL).

[0069] S2. Peel and pit the quince fruit and crush it (0.5cm). 3 Add purified water at a material-to-liquid ratio of 1g:8mL, then add 1.5% w / w cellulase, stir at 38℃ for 2h for enzymatic hydrolysis; then extract in a water bath at 88℃ for 2h, filter to obtain the supernatant, concentrate under reduced pressure at 60℃ to a relative density of 1.05-1.15 (50℃) to obtain quince extract;

[0070] S3. Mix the jujube polysaccharide extract and quince extract into purified water, stir evenly, sterilize, cool to 35℃, add probiotic starter and excipients (isomaltooligosaccharide and sodium carboxymethyl cellulose) to obtain a mixed system, and then carry out anaerobic fermentation at 32℃ and 80rpm for 48h. When the pH value is between 4.2 and 4.6, heat to 85℃ for sterilization for 30s, and finally filter with a 0.22μm aqueous filter membrane to obtain a jujube polysaccharide-quince extract complex enzyme beverage.

[0071] For a 1000 mL mixture, the amounts of each raw material, excluding water, are shown in Table 1:

[0072] Table 1

[0073] raw material Dosage Jujube polysaccharide 280mL Quince extract 320mL Isomaltooligosaccharide 45g Sodium carboxymethyl cellulose 0.9g Lactobacillus bulgaricus 20g Streptococcus thermophilus 10g Lactobacillus plantarum 10g

[0074] Example 2

[0075] Compared with Example 1, the only difference is the amount of each raw material used in step S3, as shown in Table 2.

[0076] Table 2

[0077] raw material Dosage Sand date polysaccharide 150mL Quince extract 300mL Isomaltooligosaccharide 30g Sodium carboxymethyl cellulose 1g Lactobacillus bulgaricus 20g Streptococcus thermophilus 10g Lactobacillus plantarum 10g

[0078] Example 3

[0079] Compared with Example 1, the only difference is the amount of each raw material used in step S3, as shown in Table 3.

[0080] Table 3

[0081] raw material Dosage Jujube polysaccharide 280mL Quince extract 140mL Isomaltooligosaccharide 50g Sodium carboxymethyl cellulose 0.5g Lactobacillus bulgaricus 20g Streptococcus thermophilus 10g Lactobacillus plantarum 10g

[0082] Comparative Example 1

[0083] The preparation method of the jujube polysaccharide-quince extract compound enzyme beverage includes the following steps:

[0084] S1. After crushing the fruit of the jujube tree, mix it with purified water at a material-to-liquid ratio of 1g:15mL, reflux for 1.5h, and extract twice. Filter the supernatant, concentrate under reduced pressure to a relative density of 1.05 (50℃), add 3 times the volume of anhydrous ethanol, let stand overnight at 4℃ to precipitate polysaccharides, collect the precipitate by centrifugation, and freeze-dry to obtain the jujube polysaccharide extract. Mix with water to prepare a solution with a relative density of 1.15 (50℃). The final product polysaccharide purity is 41.2%, and the extraction rate is 8.1%.

[0085] S2. Peel and pit the quince fruit and crush it (0.5cm). 3 Add purified water at a material-to-liquid ratio of 1g:8mL, then add 1.5% w / w cellulase, stir at 38℃ for 2h for enzymatic hydrolysis; then extract in a water bath at 88℃ for 2h, filter to obtain the supernatant, concentrate under reduced pressure at 60℃ to a relative density of 1.05-1.15 (50℃) to obtain quince extract;

[0086] S3. Add the jujube polysaccharide and excipients to purified water, stir and dissolve at 35°C, then add quince extract, adjust the pH to 5.3 with 10wt% citric acid, add probiotic starter and excipients (isomaltooligosaccharide and sodium carboxymethyl cellulose) to obtain a mixed system;

[0087] The amounts of each raw material, excluding water, are shown in Table 4, based on a 1000 mL mixture.

[0088] Table 4

[0089] raw material Dosage Sand date polysaccharide 280mL Quince extract 320mL Isomaltooligosaccharide 45g Sodium carboxymethyl cellulose 0.9g Lactobacillus bulgaricus 20g Streptococcus thermophilus 10g Lactobacillus plantarum 10g

[0090] S4. The mixture in step S3 is anaerobic fermented at 32℃ and 80rpm for 48h. After the anaerobic fermentation is completed, the temperature is raised to 85℃ for sterilization for 30s. Finally, it is filtered using a 0.22μm aqueous filter membrane to obtain a compound enzyme beverage of jujube polysaccharide and quince extract.

[0091] This method relies on high-temperature water extraction for jujube polysaccharides. It is simple to operate but has low extraction efficiency and poor product purity. The resulting product has low quality and taste scores due to the presence of small amounts of protein, pectin and other impurities in the jujube polysaccharides.

[0092] Comparative Example 2

[0093] The preparation method of the jujube polysaccharide-quince extract compound enzyme beverage includes the following steps:

[0094] S1. After crushing the fruit of the jujube tree, mix it with purified water at a material-to-liquid ratio of 1g:10mL. Extract the mixture in an 85℃ water bath for 2.5h. Filter the supernatant and add a compound enzyme (0.4% w / w, pectinase and cellulase in a mass ratio of 1:1) to the supernatant. Perform ultrasonic (90W) assisted enzymatic hydrolysis at 48℃ for 2.5h, pausing for 5min every 30min. Then, inactivate the enzyme at 90℃ for 10min. Filter the liquid portion and dialyze it with purified water in a 3500Da dialysis bag at 8℃ for 60h, changing the water every 12h to obtain a jujube polysaccharide solution. Concentrate under reduced pressure (60℃) to a relative density of 1.15 (50℃) to obtain the jujube polysaccharide extract (the polysaccharide content of the product obtained by this method reaches 1.2mg / mL).

[0095] S2. Peel and pit the quince fruit and crush it (0.5cm). 3 The extract was prepared by adding purified water at a ratio of 1g:10mL and refluxing for 1.5 hours. The extraction was repeated twice. The supernatant was filtered and concentrated under reduced pressure at 60℃ to a relative density of 1.05 (50℃) to obtain quince extract. The final product had a total flavonoid content of 3.8% and an extraction rate of 7.6%.

[0096] S3. Add the jujube polysaccharide and excipients to purified water, stir and dissolve at 35°C, then add quince extract, and adjust the pH to 5.3 with 10wt% citric acid. Inoculate with probiotic starter and excipients (isomaltooligosaccharide and sodium carboxymethyl cellulose) to obtain a mixed system.

[0097] The amounts of each raw material are shown in Table 5, based on a 1000 mL mixture:

[0098] Table 5

[0099] raw material Dosage Jujube polysaccharide 280mL Quince extract 320mL Isomaltooligosaccharide 45g Sodium carboxymethyl cellulose 0.9g Lactobacillus bulgaricus 20g Streptococcus thermophilus 10g Lactobacillus plantarum 10g

[0100] S4. The mixture in step S3 is anaerobic fermented at 32℃ and 80rpm for 48h. After the anaerobic fermentation is completed, the temperature is raised to 85℃ for sterilization for 30s. Finally, it is filtered using a 0.22μm aqueous filter membrane to obtain a compound enzyme beverage of jujube polysaccharide and quince extract.

[0101] This method of quince extraction relies on high-temperature dissolution of the main components, which degrades flavonoids, resulting in a darker extract with more residual impurities such as pectin and cellulose, thus affecting the final product's appearance and taste score.

[0102] Comparative Example 3

[0103] Compared with Example 1, the only difference is the type of bacterial agent. The specific ratio is shown in Table 6. Based on a 1000mL mixture, the amounts of each raw material, excluding water, are shown in Table 6:

[0104] Table 6

[0105] raw material Dosage Sand date polysaccharide 280mL Quince extract 320mL Isomaltooligosaccharide 45g Sodium carboxymethyl cellulose 0.9g Lactobacillus bulgaricus 20g Streptococcus thermophilus 10g

[0106] Testing revealed that the enzyme beverage fermented with this binary bacterial agent combination had a total flavonoid retention rate of 68.3%, lower than the 89.5% of the ternary combination (due to the production of more organic acids during the metabolism of the binary bacteria, leading to the degradation of some flavonoid components). Sensory evaluation showed that the beverage had a sharp sour taste, lacked a mellow fruity aroma and fermented fragrance, and had an unbalanced sweetness, with an overall flavor score 35% lower than the ternary combination. The system also showed insufficient stability, exhibiting slight stratification after 15 days of refrigeration, with a sedimentation rate of 8.2%, while the ternary combination showed no stratification after 30 days of refrigeration.

[0107] Experimental Example 1

[0108] The polysaccharides obtained in step S1 of Example 1 were tested, and the results are shown in Table 7. The method is as follows: Purity test: 100 mL (V) of polysaccharide extract was prepared from 50 g of jujube (M). 0.1 mL of the polysaccharide extract was placed in a 250 mL volumetric flask, purified water was added, and the volume was adjusted to the mark to prepare the test solution. 2.0 mL of each test solution was taken, and 1 mL of 5% phenol solution and 5 mL of concentrated sulfuric acid were added sequentially. The mixture was shaken well, placed at room temperature for 5 min, placed in a boiling water bath (90 ℃) for 15 min, removed, and rapidly cooled to room temperature in cold water. The absorbance was measured at a wavelength of 490 nm. The polysaccharide content of the extract was calculated according to the regression equation as shown in Equation 1 below.

[0109] Polysaccharide content (%) = (C×V) / M×100% Equation 1;

[0110] In Formula 1, C is the concentration of polysaccharide extract (the concentration of jujube polysaccharide extract in step S1 of Example 1 is 1.2 mg / mL), mg / mL; V is the total volume of jujube polysaccharide extract (the volume of jujube polysaccharide extract prepared from 50g of jujube), mL; and M is the mass of jujube, mg.

[0111] Antioxidant activity assay: Using vitamin C as a positive control group, extracts of jujube polysaccharides of different purities were tested according to the instructions of the DPPH free radical capacity assay kit.

[0112] Table 7

[0113] content% DPPH free radical scavenging rate / % Example 1: Jujube Polysaccharide 55.2 58.5 Example 2: Jujube polysaccharide 52.1 36.2 Example 3: Jujube Polysaccharide 49.2 37.5 Comparative Example 1: Jujube Polysaccharide 45.2 42.6

[0114] As shown in Table 7, the polysaccharide obtained in Example 1 had a polysaccharide dissolution rate that was nearly 30% higher than that obtained by conventional methods.

[0115] Experimental Example 2

[0116] Performance testing: The total flavonoid content and total polysaccharide content of the prepared enzyme beverage were tested. Based on the preparation method of Example 1, five batches of products were prepared, and the test results are shown in Table 8.

[0117] Table 8

[0118] index Batch 1 Batch 2 Batch 3 Batch 4 Batch 5 Total flavonoid content (mg / 100mL) 29.6±3.9 30.2±5.7 31.5±7.2 33.2±5.1 32.9±6.8 Total polysaccharide content (mg / 100mL) 22.5±3.2 21.9±2.8 19.7±4.7 23.8±3.1 22.3±2.6

[0119] As can be seen from the data in Table 8, the total flavonoid and total polysaccharide content of the enzyme beverage is stable, the properties are stable between batches, and ultra-high temperature sterilization ensures the shelf life of the product.

[0120] Experimental Example 3

[0121] Sensory evaluation: Ten professional evaluators were selected to conduct sensory evaluation of the enzyme beverage prepared in Example 1. The scoring criteria and dimensions are shown in Table 9, and the results are shown in Table 10.

[0122] Table 9

[0123] Dimensional Standards Sweet and sour balance (40%) The aroma of jujube blends with the flavor of quince (30%). Bitter taste (30%) 8-10 Sweet and sour The aroma of jujube, quince, and fermentation is well-balanced. No obvious bitterness 6-8 (excluding) Sour / Sweet The two fragrances blend together, with one fragrance being weaker. Slightly bitter 4-6 (excluding) Significant imbalance between sweet and sour One aroma dominates, while fermentation aromas are mixed and disordered. The bitter taste is obvious. 1-4 (excluding) The sweet and sour flavors are severely out of sync. No raw material aroma, fermentation is too acidic The bitter taste is strong and pungent.

[0124] Table 10

[0125] sample The taste is a perfect balance of sweet and sour. The aroma of jujube blends with the flavor of quince. bitter taste Example 1 8.6 8.3 8.9 Example 2 7.9 6.8 7.2 Example 3 6.1 7.2 7.7

[0126] In summary, it can be seen that this invention provides a new solution for the food application of jujube polysaccharides through green extraction and compound fermentation technology, and also provides a technical path that can be referenced for the development of functional enzyme beverages.

[0127] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0128] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A compound enzyme beverage of jujube polysaccharide and quince extract, characterized in that, The raw materials include jujube polysaccharide extract, quince extract, probiotic starter, excipients, and water; The weight ratio of the jujube polysaccharide extract to the quince extract is 1:0.5-2; The concentration of the jujube polysaccharide extract is 1.5-20.0% w / v; The dosage of the probiotic starter is 1-2% v / v; The excipients include at least one of sweeteners, acidulants, and stabilizers; The probiotic starter includes Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum.

2. The jujube polysaccharide-quince extract complex enzyme beverage as described in claim 1, characterized in that, The sweeteners include mogrosides or isomaltooligosaccharides; And / or, the acidulant includes at least one of citric acid, malic acid, and vitamin C; And / or, the stabilizer includes sodium carboxymethyl cellulose.

3. The jujube polysaccharide-quince extract complex enzyme beverage as described in claim 1, characterized in that, The amount of mogroside added is 0.01-0.03% w / v; And / or, the amount of the oligoisomaltose added is 3-5% w / v; And / or, the amount of citric acid added is 0.1-0.5% w / v; And / or, the amount of malic acid added is 0.08-0.2% w / v; And / or, the amount of vitamin C added is 0.1-0.5% w / v; And / or, the amount of sodium carboxymethyl cellulose added is 0.05-0.1% w / v.

4. The jujube polysaccharide-quince extract complex enzyme beverage as described in claim 1, characterized in that, The mass ratio of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum is 2:0.5-2:0.5-2.

5. The jujube polysaccharide-quince extract complex enzyme beverage as described in claim 1, characterized in that, The extraction steps of the jujube polysaccharide include: The fruit of the jujube was crushed and mixed with water. After water bath extraction, the supernatant was filtered. A compound enzyme was added to the supernatant, and ultrasonic-assisted enzymatic hydrolysis was performed. The enzyme was then inactivated, and the liquid fraction was filtered. The liquid fraction was dialyzed to obtain a jujube polysaccharide solution, which was concentrated under reduced pressure at 60°C to a relative density of 1.05-1.15 to obtain the jujube polysaccharide extract.

6. The jujube polysaccharide-quince extract complex enzyme beverage as described in claim 5, characterized in that, The ratio of the number of jujubes to water is 1g:6-20mL; And / or, the water bath extraction temperature is 80-90℃, and the time is 2-3 hours; And / or, the amount of the compound enzyme added is 0.3-0.5% w / w; And / or, the complex enzyme is pectinase and cellulase in a mass ratio of 1:0.5-2; And / or, the ultrasound-assisted enzymatic hydrolysis treatment takes 2-4 hours, is carried out at a temperature of 45-50°C, and has a power of 80-100W; And / or, the enzyme inactivation temperature is 85-95℃ and the time is 10 min; And / or, the dialysis is performed using a 3500Da dialysis bag with purified water at 4-10°C for 48-72 hours, with the water changed every 12 hours during this period.

7. The jujube polysaccharide-quince extract complex enzyme beverage as described in claim 1, characterized in that, The preparation steps of the quince extract include: Peel and pit the quince fruit, crush it, add purified water at a material-to-liquid ratio of 1g:6-10mL, then add 0.2-0.4% w / w cellulase, stir and hydrolyze at 35-40℃ for 1-4h; then extract in a water bath at 85-90℃ for 1-2h, filter and collect the supernatant, concentrate under reduced pressure at 55-60℃ to a relative density of 1.05-1.15 to obtain the quince extract.

8. A method for preparing the jujube polysaccharide-quince extract complex enzyme beverage according to any one of claims 1-7, characterized in that the step... include: Add water to the jujube polysaccharide and quince extract, mix well, sterilize, add probiotic starter, carry out anaerobic fermentation, sterilize again, add excipients, mix well and filter to obtain the jujube polysaccharide-quince extract compound enzyme beverage.

9. The preparation method according to claim 8, characterized in that, The parameters for the anaerobic fermentation are as follows: temperature 30-45℃, rotation speed 50-100rpm, and time 12-48h. And / or, the sterilization temperature is 80-125℃ and the time is 30-60s; And / or, the filtration is performed using a 0.22 μm aqueous filter membrane.

10. The use of the jujube polysaccharide-quince extract complex enzyme beverage according to any one of claims 1-7 in the preparation of functional foods with antioxidant and / or improved gut health effects.

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