Method for extending the shelf life of sweet potato leaf beverage by orange powder

Abstract

The present application relates to a kind of method for extending shelf life of sweet potato leaf beverage by orange powder, the present application will be orange powder and sweet potato leaf beverage collocation, both have very good antioxidant, protect cardiovascular and cerebrovascular, improve immunity and the synergies such as nutrition supplement.If orange peel can be successfully applied to beverage, it will greatly reduce the waste of orange peel, play the role of environmental protection, and the preparation process of natural high-purity orange antioxidant is simple and economical, very suitable for the simple improvement of product and process of food enterprise.In addition, this drink has specific functional characteristics, in line with the "big health" direction of "food and medicine homology".Finally, the present application proves the antioxidant influence law of different parts of orange powder on sweet potato leaf beverage, provides a basis for the production of other natural antioxidants, and has high practical value.

Description

Technical Field

[0001] This invention relates to a method for extending the shelf life of sweet potato leaf beverages using orange powder, belonging to the field of food technology. Background Technology

[0002] Sweet potato leaves are rich in flavonoids, liquid protein, fiber, chlorophyll, antioxidants, and also contain iron, potassium, and vitamins A, C, E, and B2, providing a rich nutritional foundation for sweet potato leaf beverages. They possess various health benefits, including antioxidant, anti-aging, anti-inflammatory, anti-cancer, anemia prevention, cardiovascular disease prevention, constipation relief, and immune system enhancement. Furthermore, they can promote lactation, improve eyesight, and alleviate menopausal symptoms. Modern consumers are increasingly focused on healthy eating and tend to choose low-fat, low-calorie functional beverages. As a natural and healthy vegetable, sweet potato leaves contain no additives or artificial colors and offer nutritional benefits, promote digestion, and clear heat and toxins. This not only meets consumers' demand for natural and healthy beverages but also represents a significant market potential.

[0003] However, current sweet potato leaf beverages on the market still have some shortcomings, such as a relatively monotonous taste and insufficient utilization of their nutritional value. Orange powder, rich in vitamin C, dietary fiber, and other nutrients, can improve the taste of sweet potato leaf beverages, promote iron absorption, and enhance their nutritional value. This invention combines orange powder with sweet potato leaf beverages, not only addressing the shortcomings of traditional beverages but also extending their shelf life through the excellent antioxidant properties of orange powder. Furthermore, oranges contain abundant vitamin C, vitamin P, and hesperidin, which have certain effects on dilating peripheral blood vessels, regulating blood pressure, improving coronary blood circulation, and preventing capillary rupture and bleeding.

[0004] Currently, there are very few, if any, orange-flavored sweet potato leaf beverages on the market. Furthermore, the use of oranges to improve the physicochemical properties and extend the shelf life of sweet potato leaf beverages is a first. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a method for extending the shelf life of sweet potato leaf beverages using orange powder.

[0006] The technical solution of the present invention is as follows:

[0007] A method for extending the shelf life of sweet potato leaf beverages using orange powder includes the following steps:

[0008] 1) Place the orange peels in a hot air drying oven to dry them, then pulverize them to obtain orange peel powder;

[0009] 2) Place the orange pulp in a hot air drying oven to dry it, and then pulverize it to obtain orange pulp powder;

[0010] 3) Place the sweet potato leaves in a hot air drying oven to dry them, and then pulverize them to obtain sweet potato leaf powder;

[0011] 4) Add organic solvent ethanol to orange peel powder for extraction. After extraction, filter and centrifuge to obtain supernatant. Rotary evaporate the supernatant and dry it to obtain high-purity antioxidant orange peel extract powder.

[0012] 5) Add organic solvent ethanol to the orange pulp powder for extraction. After extraction, filter and centrifuge to obtain the supernatant. The supernatant is then rotary evaporated and dried to obtain high-purity antioxidant orange pulp extract powder.

[0013] 6) Add sweet potato leaf powder to water to make a sweet potato leaf beverage;

[0014] 7) Add orange peel extract powder or orange pulp extract powder to sweet potato leaf beverage, mix well, centrifuge, and take the supernatant to obtain orange sweet potato leaf beverage.

[0015] The high-purity antioxidant orange peel extract powder or high-purity antioxidant orange pulp extract powder obtained by this invention are collectively referred to as orange powder.

[0016] According to a preferred embodiment of the present invention, in step 1), the orange peel is dried at a temperature of 70-90°C for 4-8 hours.

[0017] According to a preferred embodiment of the present invention, in step 1), the particles are pulverized to a particle size of 120-200 μm.

[0018] According to a preferred embodiment of the present invention, in step 2), the drying temperature of the orange pulp is 70-90℃ and the drying time is 10-20h.

[0019] According to a preferred embodiment of the present invention, in step 2), the particles are pulverized to a particle size of 120-200 μm.

[0020] According to a preferred embodiment of the present invention, in step 3), the sweet potato leaves are dried at a temperature of 90-110°C for 1-4 hours.

[0021] According to a preferred embodiment of the present invention, in step 3), the particles are pulverized to a particle size of 120-200 μm.

[0022] According to a preferred embodiment of the present invention, in step 4), the ethanol mass concentration is 40-60 wt%.

[0023] According to a preferred embodiment of the present invention, in step 4), the mass-to-volume ratio of orange peel powder to ethanol is 1:(40-60), unit, g / mL, and the extraction time is 2h.

[0024] According to a preferred embodiment of the present invention, in step 5), the ethanol mass concentration is 40-60 wt%.

[0025] According to a preferred embodiment of the present invention, in step 5), the mass-to-volume ratio of orange pulp powder to ethanol is 1:(40-60), unit, g / mL, and the extraction time is 2h.

[0026] According to a preferred embodiment of the present invention, in step 6), the mass concentration of sweet potato leaf powder in the sweet potato leaf beverage is 1-5%.

[0027] According to a preferred embodiment of the present invention, in step 6), ingredients may be added during the preparation of the sweet potato leaf beverage, and the types and amounts of ingredients added shall be in accordance with the prior art in this field.

[0028] According to a preferred embodiment of the present invention, in step 7), the mass concentration of orange peel extract powder in the sweet potato leaf beverage is 0.1-1%, and most preferably, the mass concentration of orange peel extract powder in the sweet potato leaf beverage is 0.33%.

[0029] According to a preferred embodiment of the present invention, in step 7), the mass concentration of orange pulp extract powder in the sweet potato leaf beverage is 0.5-2%, and most preferably, the mass concentration of orange peel extract powder in the sweet potato leaf beverage is 1%.

[0030] According to a preferred embodiment of the present invention, in step 7), after mixing evenly, the mixture is heat-treated at 70-80°C for 20-40 minutes, and then centrifuged at 3000 rpm for 1-5 minutes to obtain the supernatant, which is the orange and sweet potato leaf beverage.

[0031] The beneficial effects of this invention are:

[0032] 1. This invention combines orange and sweet potato leaf beverages. Orange powder can lower blood pressure, reduce cholesterol, and soften blood vessels, while sweet potato leaf powder can prevent arteriosclerosis. The combination of the two will enhance the protection of the cardiovascular system and also enhance the effects of supplementing nutrition and promoting digestion.

[0033] 2. This invention combines orange powder and sweet potato leaf beverage, both of which have excellent antioxidant, cardiovascular protection, immunity-boosting, and nutritional supplement synergistic effects. Secondly, the preparation process of natural, high-purity orange antioxidants is simple and economical, making it ideal for food companies to easily improve their products and processes. Furthermore, this beverage possesses specific functional characteristics, aligning with the "health and wellness" trend of food and medicine sharing the same origin. Finally, this invention demonstrates the antioxidant effects of different parts of the orange on sweet potato leaf beverages, providing a foundation for the production of other natural antioxidants and possessing high practical value. Attached Figure Description

[0034] Figure 1 The image shows the appearance of the orange peel powder obtained after hot air drying and pulverization in Example 1.

[0035] Figure 2The image shows the appearance of the orange pulp powder obtained after hot air drying and pulverization in Example 2.

[0036] Figure 3 The appearance of the orange and sweet potato leaf beverage prepared by adding orange peel powder in Example 1 is shown in the figure.

[0037] Figure 4 The appearance of the orange and sweet potato leaf beverage prepared by adding orange pulp powder in Example 2;

[0038] Figure 5 The image shows the appearance of the pure sweet potato leaf beverage in Comparative Example 1. Detailed Implementation

[0039] The present invention will be further described below through specific embodiments, but is not limited thereto.

[0040] The raw materials used in the examples were all products purchased from the conventional market.

[0041] The ingredients added in Examples 1-2 and Comparative Example 1 are the same.

[0042] Example 1

[0043] A method for extending the shelf life of sweet potato leaf beverages using orange powder includes the following steps:

[0044] 1) Place the orange peels in a hot air drying oven to dry them, then pulverize them to a particle size of 180μm to obtain orange peel powder. See the appearance picture below. Figure 1 The drying temperature is 85℃ and the drying time is 6 hours.

[0045] 2) Place the sweet potato leaves in a hot air drying oven to dry them, and then pulverize them to a particle size of 180μm to obtain sweet potato leaf powder; the drying temperature is 95℃ and the drying time is 3h;

[0046] 3) Add 50wt% ethanol to orange peel powder and extract for 2 hours. The mass-volume ratio of orange peel powder to ethanol is 1g:50mL. After extraction, filter and centrifuge to obtain the supernatant. Then, rotary evaporate the supernatant and dry it to obtain high-purity antioxidant orange peel extract powder.

[0047] 4) Add sweet potato leaf powder to water and other ingredients to make sweet potato leaf beverage;

[0048] 5) Add 0.33g of high-purity antioxidant orange peel extract powder to 100mL of sweet potato leaf beverage, mix well, centrifuge, and take the supernatant to obtain orange sweet potato leaf beverage.

[0049] Example 2

[0050] A method for extending the shelf life of sweet potato leaf beverages using orange powder includes the following steps:

[0051] 1) Dry the orange pulp in a hot air drying oven, then pulverize it to a particle size of 180μm to obtain orange pulp powder. See the appearance picture below. Figure 2 The drying temperature is 85℃ and the drying time is 13 hours.

[0052] 2) Place the sweet potato leaves in a hot air drying oven to dry them, and then pulverize them to a particle size of 180μm to obtain sweet potato leaf powder; the drying temperature is 95℃ and the drying time is 3h;

[0053] 3) Add 50wt% ethanol to the orange pulp powder and extract for 2 hours. The mass-volume ratio of orange peel powder to ethanol is 1g:50mL. After extraction, filter and centrifuge to obtain the supernatant. Then, the supernatant is rotary evaporated and dried to obtain high-purity antioxidant orange pulp extract powder.

[0054] 4) Add sweet potato leaf powder to water and other ingredients to make sweet potato leaf beverage;

[0055] 5) Add 1g of high-purity antioxidant orange pulp extract powder to 100mL of sweet potato leaf beverage, mix well, centrifuge, and take the supernatant to obtain orange sweet potato leaf beverage.

[0056] Comparative Example 1

[0057] A method for preparing a sweet potato leaf beverage, comprising the following steps:

[0058] 1) Place the sweet potato leaves in a hot air drying oven to dry them, and then pulverize them to a particle size of 180μm to obtain sweet potato leaf powder; the drying temperature is 95℃ and the drying time is 3h;

[0059] 2) Add sweet potato leaf powder to water and other ingredients to make sweet potato leaf beverage; the mass concentration of sweet potato leaf powder in the sweet potato leaf beverage is 1%.

[0060] Experimental Example 1

[0061] Shelf life testing of sweet potato leaf beverages with added orange powder:

[0062] 1. To investigate the effects of the physicochemical properties (pH, color, soluble solids and suspension stability) as well as antioxidant (TPCs, DPPH, FICA and FRPA) and antimicrobial (total bacterial count and Enterobacter count) of the sweet potato leaf beverage with added orange peel extract powder in Example 1 at 4°C for different storage periods (0, 3, 7, 14, 21, 28 and 35 days).

[0063] Table 1. Effects of adding orange peel extract powder on the physicochemical properties of sweet potato leaf beverages at different storage times.

[0064]

[0065] Note: pH indicates acidity or alkalinity, L Indicates brightness, a Indicates the degree of redness, b Yellowness

[0066] Table 2. Effects of adding orange peel extract powder on the antioxidant capacity of sweet potato leaf beverages at different storage times.

[0067]

[0068] Note: TPCs represents total phenol content, DPPH represents free radical scavenging capacity, and FICA represents Fe. 2+ Chelating ability, FRPA represents Fe 3+ Restorative ability.

[0069] Table 3. Effects of adding orange peel extract powder on the antimicrobial activity of sweet potato leaf beverages at different storage times.

[0070]

[0071] 2. The effects of the physicochemical properties (pH, color, soluble solids and suspension stability) as well as antioxidant (TPCs, DPPH, FICA and FRPA) and antimicrobial (total bacterial count and Enterobacter count) of the sweet potato leaf beverage with added orange pulp extract powder in Example 2 on the beverage at 4℃ for different storage periods (0, 3, 7, 14, 21, 28 and 35 days) were tested.

[0072] Table 4. Effects of adding orange pulp extract powder on the physicochemical properties of sweet potato leaf beverages at different storage times.

[0073]

[0074] Table 5. Effects of adding orange pulp extract powder on the antioxidant properties of sweet potato leaf beverages at different storage times.

[0075]

[0076] Table 6. Effects of adding orange pulp extract powder on the antimicrobial activity of sweet potato leaf beverages at different storage times.

[0077]

[0078] 3. The effects of the physicochemical properties (pH, color, soluble solids and suspension stability) as well as antioxidant (TPCs, DPPH, FICA and FRPA) and antimicrobial (total bacterial count and Enterobacter count) of the pure sweet potato leaf beverage in Comparative Example 1 on different storage periods (0, 3, 7, 14, 21, 28 and 35 days) at 4℃ were tested.

[0079] Table 7. Changes in physicochemical properties of pure sweet potato leaf beverages at different storage times.

[0080]

[0081] Table 8. Changes in the antioxidant capacity of pure sweet potato leaf beverages at different storage times.

[0082]

[0083] Table 9. Changes in the antimicrobial activity of pure sweet potato leaf beverages at different storage times.

[0084]

[0085] Table 10. Effects of adding different orange extract powders on the physicochemical properties, antioxidant and antimicrobial properties of sweet potato leaf beverages at the same and different storage times.

[0086]

[0087]

[0088] As can be seen from Tables 1-10 above, the addition of orange peel extract powder and orange pulp extract powder in Examples 1 and 2 increased the brightness and yellowness of the sweet potato leaf beverage, while decreasing the redness (see Table 1-10). Figure 3 , Figure 4 This is because the natural colors of orange peel extract and orange pulp extract enhance the bright yellow hue of the sweet potato leaf beverage. The pH values ​​of orange peel powder and orange pulp powder are 4.24 and 2.24 respectively, so their addition lowers the pH of the beverage. Furthermore, because orange peel and orange pulp extracts contain pectin, their addition improves the suspension stability of the beverage. Moreover, the addition of orange peel and orange pulp extracts can delay the detection of microorganisms and inhibit their growth, which is related to the high levels of phenolic compounds and antioxidants they contain.

[0089] The comparison revealed that the sweet potato leaf beverage with added orange peel extract powder showed no detectable microorganisms up to day 14, and the total bacterial count (TPC) did not reach the inedible standard (4.0 logCFU / mL) on day 28, demonstrating the best ability to inhibit microbial growth. In contrast, the pure sweet potato leaf beverage in Comparative Example 1 showed detectable microorganisms on day 7, and the total bacterial count was 4.04 logCFU / mL on day 14, reaching the inedible standard. Therefore, the orange peel powder extended the shelf life of the sweet potato leaf beverage by at least 14 days.

Claims

1. A method for extending the shelf life of sweet potato leaf beverages using orange powder, comprising the following steps: 1) Place the orange peels in a hot air drying oven to dry them, then pulverize them to obtain orange peel powder; 2) Place the orange pulp in a hot air drying oven to dry it, and then pulverize it to obtain orange pulp powder; 3) Place the sweet potato leaves in a hot air drying oven to dry them, and then pulverize them to obtain sweet potato leaf powder; 4) Add organic solvent ethanol to orange peel powder for extraction. After extraction, filter and centrifuge to obtain supernatant. Rotary evaporate the supernatant and dry it to obtain high-purity antioxidant orange peel extract powder. 5) Add organic solvent ethanol to the orange pulp powder for extraction. After extraction, filter and centrifuge to obtain the supernatant. The supernatant is then rotary evaporated and dried to obtain high-purity antioxidant orange pulp extract powder. 6) Add sweet potato leaf powder to water to make a sweet potato leaf beverage; 7) Add orange peel extract powder or orange pulp extract powder to sweet potato leaf beverage, mix well, centrifuge, and take the supernatant to obtain orange sweet potato leaf beverage.

2. The method according to claim 1, characterized in that, In step 1), the orange peel is dried at a temperature of 70-90℃ for 4-8 hours and then pulverized to a particle size of 120-200μm.

3. The method according to claim 1, characterized in that, In step 2), the orange pulp is dried at a temperature of 70-90℃ for 10-20 hours and then pulverized to a particle size of 120-200μm.

4. The method according to claim 1, characterized in that, In step 3), the sweet potato leaves are dried at a temperature of 90-110℃ for 1-4 hours and then crushed to a particle size of 120-200μm.

5. The method according to claim 1, characterized in that, In step 4), the ethanol concentration is 40-60 wt%, the mass-volume ratio of orange peel powder to ethanol is 1:(40-60), the unit is g / mL, and the extraction time is 2h.

6. The method according to claim 1, characterized in that, In step 5), the ethanol concentration is 40-60 wt%, the mass-volume ratio of orange pulp powder to ethanol is 1:(40-60), the unit is g / mL, and the extraction time is 2h.

7. The method according to claim 1, characterized in that, The mass concentration of sweet potato leaf powder in sweet potato leaf beverages is 1-5%.

8. The method according to claim 1, characterized in that, In step 7), the mass concentration of orange peel extract powder in the sweet potato leaf beverage is 0.1-1%, and most preferably, the mass concentration of orange peel extract powder in the sweet potato leaf beverage is 0.33%.

9. The method according to claim 1, characterized in that, In step 7), the mass concentration of orange pulp extract powder in the sweet potato leaf beverage is 0.5-2%, and most preferably, the mass concentration of orange peel extract powder in the sweet potato leaf beverage is 1%.

10. The method according to claim 1, characterized in that, In step 7), after mixing evenly, heat-treat at 70-80℃ for 20-40 minutes, then centrifuge at 3000rpm for 1-5 minutes to obtain the supernatant, which is the orange and sweet potato leaf beverage.

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