Solid beverage containing taxifolin and preparation method thereof

Abstract

The invention discloses a taxifolin-containing solid beverage and a preparation method thereof, and belongs to the technical field of probiotic beverages, the taxifolin is subjected to water-soluble modification through debranched short amylose to realize high water solubility and high bioavailability, and probiotics, small molecular protein peptide and prebiotics are combined for compounding to realize synergistic interaction of physiological activities of all components, so that the taxifolin-containing solid beverage has a good effect on preventing and treating the taxifolin, and the taxifolin-containing solid beverage is prepared. Meanwhile, the taxifolin-containing solid beverage has good solubility, is not easy to enrich after being brewed, forms precipitates at the bottom of a cup, and has the effects of nutrition supplement, intestinal tract conditioning and antioxidant protection; the liquid modified taxifolin is converted into the porous solid water-soluble taxifolin through spray drying, the water solubility is guaranteed, the porous structure enables the taxifolin to rapidly absorb water, permeate, instantly dissolve and release the internal taxifolin when meeting water, rapid dissolution during brewing is guaranteed, and the antioxidant and anti-inflammatory physiological activity of the taxifolin is reserved.

Description

Technical Field

[0001] This invention belongs to the field of probiotic beverage technology, specifically a solid beverage containing taurine and its preparation method. Background Technology

[0002] The gut is the largest digestive and absorptive organ in the human body and a core component of the immune system. The health of the gastrointestinal tract directly affects the overall physiological state and health level of the body. With the accelerated pace of modern life, the refinement of dietary structures, irregular work and rest schedules, and increased mental stress, various gastrointestinal dysfunction problems are becoming increasingly common, such as intestinal flora imbalance, indigestion, bloating, alternating constipation or diarrhea, and damage to the intestinal mucosal barrier. Long-term development may also lead to chronic inflammation, nutrient absorption disorders, and even affect the body's immune function, inducing various related diseases.

[0003] Taxophoroidin, also known as dihydroquercetin or taxol, belongs to the vitamin P group. It was initially discovered in the bark of Douglas fir trees and is commonly extracted from alpine larch, yew, and other plants. In recent years, it has also been found in fruits such as grapes and grapefruits. As a natural flavonoid, taxophoroidin not only possesses strong antioxidant, metal ion chelating, and free radical scavenging abilities, but it can also eliminate oxidative damage to human tissues and organs. Recent studies have further confirmed that taxophoroidin also has significant potential for intestinal protection and gastrointestinal regulation: it can alleviate chronic low-grade intestinal inflammation by inhibiting the release of inflammatory factors in the intestine, reducing the damage of inflammatory responses to the intestinal mucosa; simultaneously, taxophoroidin can also help regulate the balance of intestinal flora, inhibit the proliferation of harmful bacteria, provide a favorable environment for the colonization of beneficial bacteria, thereby enhancing the tightness of the intestinal mucosal barrier, reducing the risk of intestinal leakage, improving intestinal digestive and absorptive functions, and providing multiple protections for gastrointestinal health.

[0004] However, taurine has inherent drawbacks. It has low water solubility and poor fat solubility, making it difficult to dissolve quickly and be efficiently absorbed in the human gastrointestinal environment. Most of the unabsorbed taurine is excreted in feces, failing to fully exert its intestinal protection and gastrointestinal conditioning effects. At the same time, due to its poor solubility, if it is added directly to solid beverages, it is prone to problems such as accumulation after reconstitution and sedimentation at the bottom of the cup, affecting the taste and consumption experience of the product. Furthermore, it is easily deactivated by oxidation during production and storage, further reducing its practical application value. Summary of the Invention

[0005] The purpose of this invention is to provide a solid beverage containing taurine and its preparation method. By modifying the water solubility of taurine with debranched short-chain starch, high water solubility and high bioavailability are achieved. Combined with probiotics, small molecule protein peptides and prebiotics, the physiological activities of each component are synergistically enhanced. At the same time, the solid beverage containing taurine has good solubility and is not prone to accumulation after preparation or precipitation at the bottom of the cup. It also takes into account the functions of nutritional supplementation, intestinal conditioning and antioxidant protection.

[0006] The objective of this invention can be achieved through the following technical solutions: A method for preparing a solid beverage containing taurine includes the following steps: Step 1: After debranching the glutinous corn starch with pullulanase, a starch debranching enzyme, a large amount of short linear dextran is obtained, and debranched short amylose is prepared.

[0007] Step 2: Debranched short-chain starch is grafted and copolymerized with octenyl succinic anhydride to obtain modified starch; then, modified taxonomist is obtained by esterifying the carboxyl groups contained in the modified starch with the phenolic hydroxyl groups of taxonomist.

[0008] Step 3: Water-soluble taurine was prepared by using mannitol as an anti-caking agent, hydroxypropyl-β-cyclodextrin as a wall material, and modified taurine as a core material.

[0009] Step 4: Mix and stir together Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium lactis, Bacillus coagulans, pea protein peptides, walnut protein peptides, water-soluble taurine, yam powder, malt powder, calcium silicate, and inulin, then dry and pulverize to obtain a solid beverage containing taurine.

[0010] Furthermore, the dosage ratio of Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium lactis, Bacillus coagulans, pea protein peptide, walnut protein peptide, water-soluble taurine, yam powder, malt powder, calcium silicate, and inulin is 0.625-0.680g: 0.625-0.680g: 1.75-1.82g: 3-4g: 18-20g: 18-20g: 0.4-0.5g: 3-5g: 4-6g: 1-2g: 50-60g.

[0011] Furthermore, the specific preparation steps for debranched short-chain starch are as follows: Add glutinous corn starch and deionized water to a reaction vessel and stir for 10-12 minutes at 20-25℃ and 500-600 rpm. Then heat to 80-85℃ and continue stirring for 30-32 minutes to completely gelatinize the glutinous corn starch. After natural cooling, adjust the pH to 5-6 with phosphate buffer, then add pullulanase with an enzyme activity of 4-5 NPUN / g. Heat to 58-60℃ and enzymatically hydrolyze for 24-26 hours. Heat the hydrolyzed glutinous corn starch to 90-95℃ and incubate for 15-17 minutes. Centrifuge at 8000-9000 rpm for 3-5 minutes, retain the supernatant, precipitate with anhydrous ethanol, and freeze-dry at -20℃ for 1-2 hours to obtain debranched short amylose.

[0012] Furthermore, the ratio of glutinous corn starch, deionized water, and pullulanase is 3-4g: 100-110mL: 0.06-0.08g.

[0013] Furthermore, the specific preparation steps of the modified starch are as follows: Debranched short-chain starch and octenyl succinic anhydride were added to a reaction vessel and stirred for 10-12 minutes at 20-25℃ and 500-600 r / min. Then, benzoyl peroxide was added as an initiator, and the mixture was heated to 80-85℃ and stirred for 2-4 hours to obtain modified starch.

[0014] Furthermore, the ratio of debranched short-chain starch, octenyl succinic anhydride, and benzoyl peroxide is 50-60g: 50-60g: 2-3g.

[0015] Furthermore, the specific preparation steps for modified taurine are as follows: Modified starch, tamarind extract, and anhydrous ethanol were added to a reaction vessel and stirred for 10-12 minutes at 20-25°C and 500-600 r / min. Then, triethylamine was added, and the mixture was heated to 90-95°C under nitrogen protection and stirred for 12-14 hours. After naturally cooling to room temperature, anhydrous diethyl ether was added to precipitate the polymer. The precipitate was washed 2-4 times with anhydrous ethanol and deionized water, respectively, and then freeze-dried to obtain modified tamarind extract.

[0016] Furthermore, the ratio of modified starch, taurine, anhydrous ethanol and triethylamine is 5-6g: 8-10g: 300-400mL: 200-300μL.

[0017] Furthermore, the specific preparation steps for water-soluble taurine are as follows: Mannitol, hydroxypropyl-β-cyclodextrin, and deionized water were added to a reaction vessel and stirred for 10-12 minutes at 20-25°C and 500-600 r / min. Then, glyceryl monostearate and sucrose fatty acid ester were added, and the mixture was heated to 70-80°C and stirred for another 10-12 minutes. Modified taurine was then added and stirred for another 50-60 minutes. The mixture was homogenized at 580-590 Bar for 1-2 hours and then spray-dried to obtain water-soluble taurine.

[0018] Furthermore, the ratio of mannitol, hydroxypropyl-β-cyclodextrin, deionized water, glyceryl monostearate, sucrose fatty acid ester, and modified taurine is 20-30g: 50-60g: 500-600mL: 1-2g: 2-4g: 5-7g.

[0019] The beneficial effects of this invention are: 1. The solid beverage containing taurine prepared by this invention achieves high water solubility and high bioavailability by modifying the water solubility of taurine with debranched short-chain starch. It is combined with probiotics, small molecule protein peptides and prebiotics to achieve synergistic enhancement of the physiological activities of each component. At the same time, the solid beverage containing taurine has good solubility and is not easy to accumulate after preparation and form a precipitate at the bottom of the cup. It also takes into account the functions of nutritional supplementation, intestinal conditioning and antioxidant protection.

[0020] 2. This invention enzymatically hydrolyzes glutinous corn starch into debranched short-chain starch. After removing the branches, the starch molecular chains are more regular and have more active sites, which can significantly improve the grafting reaction efficiency with octenyl succinic anhydride. This allows taurine to form a stable covalent bond with the modified starch, laying the molecular foundation for subsequent water solubility improvement. Compared with directly grafting with native starch, the modification success rate is higher and the bond is more stable.

[0021] 3. Based on starch grafting modification, this invention utilizes the hydrophilic outer surface and hydrophobic cavity structure of hydroxypropyl-β-cyclodextrin to encapsulate the hydrophobic portion of taxonomylene, allowing it to be stably dispersed in the aqueous phase. Then, a compound emulsifier of glyceryl monostearate and sucrose fatty acid esters is used to form micelles, which encapsulate the unencapsulated taxonomylene, further improving the dispersibility in the aqueous phase. Mannitol, as a polyol, forms a hydrogen bond network with water, enhancing the overall solubility of the system and simultaneously reducing the precipitation probability of taxonomylene. The resulting taxonomylene dissolves rapidly in water without precipitation, meeting the needs of solid beverage preparation and solving the problem of poor water solubility of flavonoids.

[0022] 4. This invention converts liquid modified taurine into porous solid water-soluble taurine through spray drying. While ensuring water solubility, the porous structure allows it to quickly absorb and permeate water upon contact with water, dissolve instantly, and release the internal taurine. This ensures rapid dissolution during preparation while retaining its antioxidant and anti-inflammatory physiological activities. Detailed Implementation

[0023] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0024] Example 1: A method for preparing a solid beverage containing taurine, comprising the following steps: S1: Add 3g of glutinous corn starch and 100mL of deionized water to the reactor, stir for 10min at 20℃ and 500r / min, then heat to 80℃ and continue stirring for 30min to completely gelatinize the glutinous corn starch. After natural cooling, adjust the pH to 5 with phosphate buffer, then add 0.06g pullulanase (with an enzyme activity of 4NPUN / g), heat to 58℃ and enzymatically hydrolyze for 24h. Heat the hydrolyzed glutinous corn starch to 90℃, keep it at that temperature for 15min, centrifuge at 8000r / min for 3min, retain the supernatant, precipitate with anhydrous ethanol, and freeze-dry at -20℃ for 1h to obtain debranched short amylose with a debranching degree of 90%.

[0025] S2: Add 50g of debranched short-chain starch and 50g of octenyl succinic anhydride to a reaction vessel, stir for 10min at 20℃ and 500r / min, then add 2g of benzoyl peroxide as an initiator, heat to 80℃, and continue stirring for 2h to obtain modified starch.

[0026] S3: Add 5g of modified starch, 8g of taurine and 300mL of anhydrous ethanol to a reaction vessel, stir for 10min at 20℃ and 500r / min, then add 200μL of triethylamine, heat to 90℃ under nitrogen protection, continue stirring for 12h, cool naturally to room temperature, add anhydrous diethyl ether to precipitate the polymer, wash the precipitate twice with anhydrous ethanol and deionized water respectively and freeze dry to obtain modified taurine.

[0027] By grafting octenyl succinic anhydride onto the starch chain, a carboxyl group is introduced. This carboxyl group undergoes an esterification reaction with the phenolic hydroxyl group of taurine to form a stable covalent bond, thereby anchoring the hydrophobic taurine molecule onto a modified starch polymer carrier with significantly improved water solubility. This is the molecular basis for achieving high water solubility and high stability.

[0028] S4: Add 20g mannitol, 50g hydroxypropyl-β-cyclodextrin and 500mL deionized water to a reaction vessel and stir for 10min at 20℃ and 500r / min. Then add 1g glyceryl monostearate and 2g sucrose fatty acid ester, heat to 70℃ and continue stirring for 10min. Then add 5g modified taurine and continue stirring for 50min. Homogenize at 580Bar for 1h and spray dry to obtain water-soluble taurine.

[0029] The parameters for spray drying are set as follows: inlet temperature is 180℃, feed rate is 280mL / h, air flow rate is 3m / s, and nozzle diameter is 0.5mm.

[0030] To further improve the instantaneous dispersibility of modified taurine in the aqueous phase and protect its activity, an inclusion technique based on hydroxypropyl-β-cyclodextrin was used as an auxiliary method.

[0031] S5: Mix 0.625g of Lactobacillus plantarum, 0.625g of Lactobacillus casei, 1.75g ​​of Bifidobacterium lactis, 3g of Bacillus coagulans, 18g of pea protein peptide, 18g of walnut protein peptide, 0.4g of water-soluble taurine, 3g of yam powder, 4g of malt powder, 1g of calcium silicate, and 50g of inulin. Dry the mixture at 35°C for 12 hours and pass it through an 80-mesh sieve to obtain a solid beverage containing taurine.

[0032] Example 2: A method for preparing a solid beverage containing taurine, comprising the following steps: S1: Add 3.5g of glutinous corn starch and 105mL of deionized water to a reaction vessel, stir for 11min at 22.5℃ and 550r / min, then heat to 82.5℃ and continue stirring for 31min to completely gelatinize the glutinous corn starch. After natural cooling, adjust the pH to 5.5 with phosphate buffer, then add 0.07g pullulanase with an enzyme activity of 4NPUN / g, heat to 59℃ and enzymatically hydrolyze for 25h. Heat the hydrolyzed glutinous corn starch to 92.5℃ and incubate for 16min, centrifuge at 8500r / min for 4min, retain the supernatant, precipitate with anhydrous ethanol, and freeze-dry at -20℃ for 1.5h to obtain debranched short amylose with a debranching degree of 92.5%.

[0033] S2: Add 55g of debranched short-chain starch and 55g of octenyl succinic anhydride to a reaction vessel, stir for 11min at 22.5℃ and 550r / min, then add 2.5g of benzoyl peroxide as an initiator, heat to 82.5℃, and continue stirring for 3h to obtain modified starch.

[0034] S3: Add 5.5g of modified starch, 9g of taurine and 350mL of anhydrous ethanol to a reaction vessel, stir for 11min at 22.5℃ and 550r / min, then add 250μL of triethylamine, heat to 92.5℃ under nitrogen protection, continue stirring for 13h, cool naturally to room temperature, add anhydrous diethyl ether to precipitate the polymer, wash the precipitate three times with anhydrous ethanol and deionized water respectively and freeze-dry to obtain modified taurine.

[0035] S4: Add 25g mannitol, 55g hydroxypropyl-β-cyclodextrin and 550mL deionized water to a reaction vessel and stir for 11min at 22.5℃ and 550r / min. Then add 1.5g glyceryl monostearate and 3g sucrose fatty acid ester, heat to 75℃, and continue stirring for 11min. Then add 6g modified taurine and continue stirring for 55min. Homogenize at 585Bar for 1.5h and spray dry to obtain water-soluble taurine.

[0036] The parameters for spray drying are set as follows: inlet temperature is 182.5℃, feed rate is 285mL / h, air flow rate is 3.5m / s, and nozzle diameter is 0.6mm.

[0037] S5: Mix 0.6525g of Lactobacillus plantarum, 0.6525g of Lactobacillus casei, 1.785g of Bifidobacterium lactis, 3.5g of Bacillus coagulans, 19g of pea protein peptide, 19g of walnut protein peptide, 0.45g of water-soluble taurine, 4g of yam powder, 5g of malt powder, 1.5g of calcium silicate, and 55g of inulin. Dry at 37.5℃ for 13.5h and pass through a 90-mesh sieve to obtain a solid beverage containing taurine.

[0038] Example 3: A method for preparing a solid beverage containing taurine, comprising the following steps: S1: Add 4g of glutinous corn starch and 110mL of deionized water to a reaction vessel, stir for 12min at 25℃ and 600r / min, then heat to 85℃ and continue stirring for 32min to completely gelatinize the glutinous corn starch. After natural cooling, adjust the pH to 6 with phosphate buffer, then add 0.08g pullulanase with an enzyme activity of 5NPUN / g, heat to 60℃ and enzymatically hydrolyze for 26h. Heat the hydrolyzed glutinous corn starch to 95℃ and keep it at that temperature for 17min, centrifuge at 9000r / min for 5min, retain the supernatant, precipitate with anhydrous ethanol, and freeze-dry at -20℃ for 2h to obtain debranched short amylose with a debranching degree of 95%.

[0039] S2: Add 60g of debranched short-chain starch and 60g of octenyl succinic anhydride to a reaction vessel, stir for 12min at 25℃ and 600r / min, then add 3g of benzoyl peroxide as an initiator, heat to 85℃, and continue stirring for 4h to obtain modified starch.

[0040] S3: Add 6g of modified starch, 10g of taurine and 400mL of anhydrous ethanol to a reaction vessel, stir for 12min at 25℃ and 600r / min, then add 300μL of triethylamine, heat to 95℃ under nitrogen protection, continue stirring for 14h, cool naturally to room temperature, add anhydrous diethyl ether to precipitate the polymer, wash the precipitate 4 times with anhydrous ethanol and deionized water respectively and freeze dry to obtain modified taurine.

[0041] S4: Add 30g mannitol, 60g hydroxypropyl-β-cyclodextrin and 600mL deionized water to a reaction vessel and stir for 12min at 25℃ and 600r / min. Then add 2g glyceryl monostearate and 4g sucrose fatty acid ester, heat to 80℃ and continue stirring for 12min. Then add 7g modified taurine and continue stirring for 60min. Homogenize at 590Bar for 2h and spray dry to obtain water-soluble taurine.

[0042] The parameters for spray drying are set as follows: inlet temperature is 185℃, feed rate is 290mL / h, air flow rate is 4m / s, and nozzle diameter is 0.7mm.

[0043] S5: Mix 0.680g of Lactobacillus plantarum, 0.680g of Lactobacillus casei, 1.82g of Bifidobacterium lactis, 4g of Bacillus coagulans, 20g of pea protein peptide, 20g of walnut protein peptide, 0.5g of water-soluble taurine, 5g of yam powder, 6g of malt powder, 2g of calcium silicate, and 60g of inulin. Dry the mixture at 40℃ for 15 hours and pass it through a 100-mesh sieve to obtain a solid beverage containing taurine.

[0044] S5: Mix 0.625-0.680g of Lactobacillus plantarum, 0.625-0.680g of Lactobacillus casei, 1.75-1.82g of Bifidobacterium lactis, 3-4g of Bacillus coagulans, 18-20g of pea protein peptides, 18-20g of walnut protein peptides, 0.4-0.5g of water-soluble taurine, 3-5g of yam powder, 4-6g of malt powder, 1-2g of calcium silicate, and 50-60g of inulin. Dry the mixture at 35-40℃ for 12-15 hours and pass it through an 80-100 mesh sieve to obtain a solid beverage containing taurine.

[0045] Comparative Example 1: Based on Example 3, the debranched short-chain starch in step S2 was replaced with glutinous corn starch in step S1.

[0046] Comparative Example 2: Based on Example 3, the water-soluble taxanein in step S5 was replaced with the modified taxanein prepared in step S3.

[0047] In the examples and comparative examples: Lactobacillus plantarum was purchased from Pingdu Branch of Yuanda Life Science (Qingdao) Co., Ltd., with a viable count ≥0.9×10⁻⁶. 12 cfu / g.

[0048] Lactobacillus casei was purchased from Pingdu Branch of Yuanda Life Science (Qingdao) Co., Ltd., with a viable count ≥0.5×10⁻⁶. 12 cfu / g.

[0049] Bifidobacterium lactis was purchased from Pingdu Branch of Yuanda Life Science (Qingdao) Co., Ltd., with a viable count ≥0.6×10⁻⁶. 12 cfu / g.

[0050] Bacillus coagulans was purchased from Pingdu Branch of Yuanda Life Science (Qingdao) Co., Ltd., 0.1×10 12 cfu / g.

[0051] Pea protein peptides were purchased from Shandong Pingju Biotechnology Co., Ltd., with a molecular weight of <11000 DA and a total bacterial count of <1000×10⁻⁶. 12 cfu / g.

[0052] The walnut protein peptides were purchased from Hebei Jiuxing Chemical Products Co., Ltd., CAS: 9064-67-9.

[0053] Performance tests were conducted on Examples 1-3 and Comparative Examples 1-2 to assess the ability of the solid beverage containing taurine to improve gut health and enhance immunity. Forty SPF-grade Kunming mice were randomly divided into four groups of ten each (half male and half female). These mice were provided by the Guangdong Provincial Experimental Animal Center and housed in the SPF-grade mouse facility of the Experimental Animal Center at South China Agricultural University. According to GB14925-2010, the mice were housed in an environment with a humidity level of 24°C and a day / night cycle of 12 hours. During the experiment, efforts were made to minimize animal discomfort. A solid beverage containing piracetam, with a recommended daily intake of 2g / 60kg for humans as described in Case Study 3, was dissolved in physiological saline. The gavage dose was 0.2mL / day / mouse, administered at 9:00 AM daily for 30 consecutive days.

[0054] Take 10g of a solid beverage containing taxine, add it to 100mL of deionized water at 50℃, and stir at 500r / min for 5min to obtain a reconstituted solution. Quantitatively determine the taxine content (A) using high-performance liquid chromatography (HPLC). Calculate the solubility: Solubility (%) = (A / theoretical content in 10g of solid beverage containing taxine) × 100%. The results are shown in Table 1. Table 1 Performance Test Table for Improving Gut Health and Enhancing Immunity As shown in Table 1, the un-enzymatically hydrolyzed glutinous corn starch in Comparative Example 1 has a large number of branches and a disordered structure, resulting in very few active sites for grafting with octenyl succinic anhydride. The original glutinous corn starch cannot form a stable covalent bond with taxine; some taxine can only be adsorbed onto the starch molecules, failing to achieve true modification and solubilization. Grafting modification with debranched short-chain starch is the molecular basis for improving the water solubility of taxine. Grafting with original glutinous corn starch cannot establish this molecular basis, even with subsequent inclusion with hydroxypropyl-β-cyclodextrin. Emulsification, solubilization, high-pressure homogenization, and spray drying can only achieve temporary physical encapsulation of taurine, failing to form a stable structure. During stirring and reconstitution, the inclusion complex easily dissociates, and taurine precipitates, resulting in poor product reconstitution properties, significant precipitation, and low bioavailability. Unstable grafted and easily precipitated taurine cannot be quickly dissolved and efficiently absorbed in the human gastrointestinal environment, and most of it is excreted with feces. Not only can it not fully exert its intestinal conditioning and antioxidant activities, but it also significantly reduces immune-related data such as thymus index and spleen index.

[0055] In Comparative Example 2, the modified taurine only underwent chemical modification through starch grafting, and still suffered from problems such as exposed hydrophobic sites and poor dispersion in the aqueous phase. During reconstitution, it easily aggregated and accumulated, resulting in significant sedimentation at the bottom of the cup, failing to meet the reconstitution requirements of solid beverages. Taurine also exhibited poor stability and was easily oxidized and deactivated. The spray drying step can prepare the modified taurine into a porous solid powder, achieving both immobilization and isolation from oxygen and moisture, thus preserving its antioxidant and anti-inflammatory activities. The porous, water-soluble taurine can rapidly absorb, penetrate, and dissolve instantly upon contact with water. Without spray drying, the dissolution rate in the human gastrointestinal environment is slow, resulting in low absorption efficiency, reflected in the data as a significant decrease in the thymus index and spleen index.

[0056] 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 variations can be made to these embodiments without departing from the principles and spirit of the invention.

Claims

1. A method for preparing a solid beverage containing taxifolin, characterized by, It comprises the following steps: Step 1: after the waxy corn starch is debranched by starch-debranching enzyme pulanase, a large amount of short linear dextran is obtained, and debranched short amylose is prepared; Step 2: the debranched short amylose is grafted and copolymerized with octenyl succinic anhydride by graft copolymerization method to obtain modified starch; Then the modified starch is esterified with the phenolic hydroxyl group of taxifolin after the carboxyl group contained in the modified starch is esterified with the phenolic hydroxyl group of taxifolin to obtain modified taxifolin; Step 3: a water-soluble taxifolin is prepared by taking mannitol as an anti-caking agent, hydroxypropyl-beta-cyclodextrin as a wall material, and modified taxifolin as a core material; Step 4: plant lactobacillus, lactobacillus casei, lactobacillus bifidus, bacillus coagulans, pea protein peptide, walnut protein peptide, water-soluble taxifolin, yam powder, malt powder, calcium silicate and inulin are stirred and mixed, dried and crushed to obtain a solid beverage containing taxifolin.

2. The method of claim 1, wherein the solid beverage containing taxifolin is prepared by the steps of, The dosage ratio of the plant lactobacillus, lactobacillus casei, lactobacillus bifidus, bacillus coagulans, pea protein peptide, walnut protein peptide, water-soluble taxifolin, yam powder, malt powder, calcium silicate and inulin is 0.625-0.680g: 0.625-0.680g: 1.75-1.82g: 3-4g: 18-20g: 18-20g: 0.4-0.5g: 3-5g: 4-6g: 1-2g: 50-60g.

3. The method of claim 1, wherein the solid beverage containing taxifolin is prepared by the steps of, The debranched short amylose is prepared according to the following steps: Waxy corn starch and deionized water are added to a reaction kettle, stirred at 20-25℃ and 500-600r / min for 10-12min, then heated to 80-85℃, and continue to stir for 30-32min to make the waxy corn starch completely gelatinized, then naturally cooled, the pH value is adjusted to 5-6 with phosphate buffer, then pulanase is added, heated to 58-60℃, and enzymolysis for 24-26h, then the enzymolyzed waxy corn starch is heated to 90-95℃, kept for 15-17min, centrifuged at 8000-9000r / min for 3-5min, the supernatant is reserved, precipitated with anhydrous ethanol, frozen at-20℃ for 1-2h, and dried to obtain debranched short amylose; The dosage ratio of the waxy corn starch, deionized water and pulanase is 3-4g: 100-110mL: 0.06-0.08g.

4. The method of claim 1, wherein the solid beverage containing taxifolin is prepared by the steps of: The modified starch is prepared according to the following steps: The debranched short amylose and octenyl succinic anhydride are added to a reaction kettle, stirred at 20-25℃ and 500-600r / min for 10-12min, then benzyol peroxide as an initiator is added, heated to 80-85℃, and continue to stir for 2-4h to obtain modified starch.

5. The method of claim 4, wherein the solid beverage containing taxifolin is prepared by the steps of, The dosage ratio of the debranched short amylose, octenyl succinic anhydride and benzyol peroxide is 50-60g: 50-60g: 2-3g.

6. The method of claim 1, wherein the solid beverage containing taxifolin is prepared by the steps of: The modified taxifolin is prepared according to the following steps: Modified starch, taxifolin and anhydrous ethanol were added into a reaction kettle, stirred at 20-25℃ and 500-600r / min for 10-12min, then triethylamine was added, heated to 90-95℃ under nitrogen protection, continued to stir for 12-14h, naturally cooled to room temperature, added anhydrous ether to precipitate the polymer, the precipitate was washed with anhydrous ethanol and deionized water for 2-4 times respectively and freeze-dried to obtain modified taxifolin.

7. The method of claim 6, wherein the solid beverage containing taxifolin is prepared by the steps of, The amount ratio of the modified starch, taxifolin, anhydrous ethanol and triethylamine is 5-6g:8-10g:300-400mL:200-300μL.

8. The method of claim 1, wherein the solid beverage containing taxifolin is prepared by the steps of: The water-soluble taxifolin was prepared according to the following steps: Mannitol, hydroxypropyl-β-cyclodextrin and deionized water were added into a reaction kettle, stirred at 20-25℃ and 500-600r / min for 10-12min, then glyceryl monostearate and sucrose fatty acid ester were added, heated to 70-80℃, continued to stir for 10-12min, then modified taxifolin was added, continued to stir for 50-60min, homogenized at 580-590Bar for 1-2h, spray dried to obtain water-soluble taxifolin.

9. The method of claim 8, wherein the solid beverage containing taxifolin is prepared by the steps of, The amount ratio of the mannitol, hydroxypropyl-β-cyclodextrin, deionized water, glyceryl monostearate, sucrose fatty acid ester and modified taxifolin is 20-30g:50-60g:500-600mL:1-2g:2-4g:5-7g.

10. A solid beverage comprising taxifolin, characterized in that, Prepared by the preparation method of any one of claims 1-9.

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