Malve nut polysaccharide beverage with antioxidant function and preparation method thereof

Abstract

The application discloses a kind of gold flower hibiscus polysaccharide beverage with antioxidant function and preparation method thereof, belong to the technical field of beverage processing.The gold flower hibiscus polysaccharide beverage includes the following components by mass percentage: sweetener 13-15%, gold flower hibiscus polysaccharide 4-5%, white peach oolong tea powder 0.3-0.5%, stabilizer 0.3-0.4%, preservative 0.04-0.045%, vitamin 0.014-0.015%, lutein 0.004-0.0045%, and the balance is water.The gold flower hibiscus polysaccharide beverage provided by the application has good health care effect (antioxidant performance), clear and transparent appearance, golden and attractive color, delicate taste, moderate and refreshing sour and sweet, rich and well-integrated fruit and tea flavor, and other advantages.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beverage processing, in particular to a kind of antioxidant functional abelmoschus manihot polysaccharide beverage and preparation method thereof. BACKGROUND

[0002] Free radical is a kind of substance that can attack and destroy normal cells, and antioxidant is to inhibit the destructive nature of free radicals, so that it does not attack healthy cells. There is an antioxidant system in our body to help us remove free radicals and slow down aging, but exogenous antioxidant supplements are still needed to help the body better resist free radicals, especially as age increases, the production is insufficient, and it is necessary to choose some antioxidant products. People usually choose health products such as oral liquid and decoction pieces with antioxidant effect to exogenously supplement antioxidants, but oral liquid and decoction pieces are not only expensive, but also have a bitter taste and poor taste, and are not very convenient to take. Therefore, it is necessary to develop new antioxidant products with good taste and easy to take.

[0003] As a traditional Chinese medicine, abelmoschus manihot has been used by traditional Chinese medicine to treat various diseases for a long time, and plays an important role in traditional Chinese medicine culture. The flowers, stems, leaves and seeds of abelmoschus manihot contain rich bioactive substances, such as flavonoids, hyperoside, unsaturated fatty acids and lutein, which have many biological activities such as inhibiting tumor cells, analgesia, antipyretic and anti-inflammatory, regulating blood lipids and immune regulation. However, abelmoschus manihot is mainly used to prepare medicines, and its application in functional products such as health products is less. If abelmoschus manihot can be used to prepare functional products, it will have very broad application prospect. SUMMARY

[0004] The purpose of the present application is to provide a kind of antioxidant functional abelmoschus manihot polysaccharide beverage and preparation method thereof, to solve the above problems existing in the prior art.

[0005] To achieve the above purpose, the present application provides the following scheme:

[0006] One of the technical solutions of the present application: a kind of antioxidant functional abelmoschus manihot polysaccharide beverage, by mass percentage, raw materials include the following components: sweetener 13-15%, abelmoschus manihot polysaccharide 4-5%, white peach oolong tea powder 0.3-0.5%, stabilizer 0.3-0.4%, preservative 0.04-0.045%, vitamin 0.014-0.015%, lutein 0.004-0.0045%, and the balance is water.

[0007] The flowers, stems, leaves and seeds of Aerva sanguinea have rich bioactive substances, such as flavonoids, hyperoside, unsaturated fatty acids, lutein and the like, which have the functions of inhibiting tumor cells, relieving pain, relieving fever and inflammation, regulating blood lipids, regulating immunity, resisting aging, protecting liver, resisting oxidation and the like. The Aerva sanguinea also has rich polysaccharide substances, which have high bioactivity and can help cells resist oxidation, and can effectively resist diseases caused by cell or tissue damage due to oxidative stress. The Aerva sanguinea polysaccharide is added in the beverage, the antioxidant property of the polysaccharide is utilized, the polysaccharide is transported into the human body through the mouth, so that the polysaccharide contacts with cells and plays the antioxidant role.

[0008] Further, the vitamins include vitamin A, vitamin B, vitamin C and vitamin E; the mass percentages of the vitamin A, the vitamin B and the vitamin C in the Aerva sanguinea polysaccharide beverage with the antioxidant function are all 0.0003%; and the mass percentage of the vitamin E in the Aerva sanguinea polysaccharide beverage with the antioxidant function is 0.0131-0.0141%.

[0009] The vitamin A, the vitamin B, the vitamin C, the vitamin E and lutein are added in the beverage. The vitamins are a kind of trace organic substances that must be obtained from food by human and animals to maintain normal physiological functions, and play an important role in the growth, metabolism and development of human bodies. The vitamin A is related to vision, and can maintain the normal function of mucosa and regulate the skin state; the vitamin B is a large family, and can promote gastrointestinal peristalsis, regulate endocrine, stabilize the nervous system, promote metabolism and the like; the vitamin C can enhance the immune function of human bodies, promote the formation of collagen and the metabolism of steroids, is beneficial to maintaining the normal function of bones and teeth, is beneficial to maintaining the integrity of cell membranes, has the effects of resisting aging and the like; the vitamin E has various biological activities, has the effects of preventing and treating some diseases, is a strong antioxidant, can delay the aging of bodies, can stimulate the immune system of bodies, has the effects of maintaining the elasticity of connective tissues, promoting blood circulation, regulating the normal secretion of hormones and the like; the lutein can protect the retina, delay the occurrence of cataracts, and has a certain anticancer effect. The vitamin A, the vitamin B, the vitamin C, the vitamin E and the lutein all have good antioxidant properties, and are used in cooperation with the Aerva sanguinea polysaccharide, have a synergistic effect, and can effectively improve the antioxidant properties of the beverage.

[0010] Further preferably, the Malve nut polysaccharide beverage with antioxidant function is prepared from the following components by mass percentage: high fructose corn syrup 13.51%, Malve nut polysaccharide 4.73%, white peach oolong tea powder 0.3378%, sodium citrate 0.3032%, potassium sorbate 0.0405%, vitamin E 0.0135%, lutein 0.0041%, vitamin A 0.0003%, vitamin B 0.0003%, vitamin C 0.0003%, and water 81.06%.

[0011] Further, the sweetener is high fructose corn syrup; the stabilizer is sodium citrate; and the preservative is potassium sorbate.

[0012] In view of the fact that most of the people using health-related products have high blood sugar, and the common people should not intake too much industrial saccharin, the sweetener used in the present application is high fructose corn syrup. High fructose corn syrup is a product that can completely replace sucrose, and can be widely used in the food and beverage industry, especially in the beverage industry, and its flavor and taste are superior to sucrose. The biggest advantage of high fructose corn syrup is that it contains a considerable amount (42-90%) of fructose, so when used together with other sweeteners, it has superior synergistic effect, which can improve the taste of food and beverages and reduce bitterness and strange taste. At the same time, fructose is not a suitable substrate for oral microorganisms, and the bacteria in the oral cavity have poor fermentation of fructose, which helps to protect the dental enamel and is not easy to cause dental caries.

[0013] Further, the preparation method of the Malve nut polysaccharide comprises: mixing water and Malve nut powder, distilling, centrifuging to obtain a Malve nut polysaccharide solution, then alcohol precipitation, centrifuging, washing, and drying to obtain the Malve nut polysaccharide.

[0014] Further, the solid-liquid ratio of the Malve nut powder to water is 1:90-110; the distillation temperature is 100℃, and the time is 2-4h.

[0015] Further, the Malve nut powder is obtained by crushing the Malve nut root to 60 mesh.

[0016] Further, the specific operation of alcohol precipitation is: adding 5-7 times the volume of 95-98% mass concentration ethanol to the Malve nut polysaccharide solution, sealing and standing for 10-20h.

[0017] Further, the white peach oolong tea powder is obtained by mixing freeze-dried white peach powder and oolong tea powder at a mass ratio of 1:1.

[0018] The second technical solution of the present application is a preparation method of the abovementioned Malve nutlet polysaccharide beverage with antioxidant function, comprising the following steps: according to the mass percentage of raw materials, first take 20-40% of the total mass of water, add sweeteners, white peach oolong tea powder, vitamins and lutein and stir, then add stabilizers and preservatives and stir, then add the remaining water and stir, and finally add Malve nutlet polysaccharide to obtain a mixed solution; homogenize and sterilize the mixed solution to obtain the Malve nutlet polysaccharide beverage with antioxidant function.

[0019] Further, the raw materials further comprise the following components according to the mass percentage: 2-3% of nano peanut meal.

[0020] Further preferably, the Malve nutlet polysaccharide beverage with antioxidant function comprises the following components according to the mass percentage: 13.51% of high fructose corn syrup, 4.73% of Malve nutlet polysaccharide, 0.3378% of white peach oolong tea powder, 0.3032% of sodium citrate, 0.0405% of potassium sorbate, 0.0135% of vitamin E, 0.0041% of lutein, 0.0003% of vitamin A, 0.0003% of vitamin B, 0.0003% of vitamin C, 3% of nano peanut meal and 78.06% of water.

[0021] The third technical solution of the present application is a preparation method of the abovementioned Malve nutlet polysaccharide beverage with antioxidant function, comprising the following steps: mixing Malve nutlet polysaccharide and nano peanut meal, and ball milling to obtain a Malve nutlet polysaccharide nano peanut meal mixture; taking 20-40% of the total mass of water, adding sweeteners, white peach oolong tea powder, vitamins and lutein and stirring, then adding stabilizers and preservatives and stirring, then adding the remaining water and stirring, and finally adding the Malve nutlet polysaccharide nano peanut meal mixture to obtain a mixed solution; homogenizing and sterilizing the mixed solution to obtain the Malve nutlet polysaccharide beverage with antioxidant function.

[0022] The nano peanut meal is used as a carrier of the active ingredient Malve nutlet polysaccharide, the Malve nutlet polysaccharide is adsorbed on the nano peanut meal, is not easily affected by external light, temperature and other conditions, and the stability of the antioxidant activity is greatly improved; the Malve nutlet polysaccharide is loaded on the nano peanut meal, the slow release of the Malve nutlet polysaccharide can be realized, the loss of the Malve nutlet polysaccharide in the esophagus and stomach is reduced, more active ingredients are transported to cells to play an antioxidant role, the nano peanut meal has small particle size, large specific surface area, is more easily contacted with digestive enzymes of the body, has good cell permeability, and can improve the bioavailability of the Malve nutlet polysaccharide; in addition, the peanut meal has strong peanut aroma and no peculiar smell, and has good taste, and is well combined with the Malve nutlet polysaccharide and the white peach oolong tea powder.

[0023] Further, the rotation speed of the ball milling is 300-400 rpm, the ratio of material to ball is 1:8-10, and the time is 10-30 min.

[0024] Further, the preparation method of the nano peanut meal is as follows: the peanut meal is ultra-finely pulverized to more than 100 meshes and less than 700 meshes, high-pressure steam sterilization is carried out at 110-130 DEG C for 8-12 minutes, rapid cooling is carried out, and then drying is carried out until the water content is 3-5%, to obtain peanut meal powder; the peanut meal powder is ball milled to obtain the nano peanut meal.

[0025] Further, the protein content of the peanut meal is 44±2%, and the oil content is ≤3%.

[0026] Further, the rotation speed of the ball milling of the peanut meal is 600-800 rpm, the ratio of material to ball is 1:10-12, the small ball is 0.5 g per ball, and the ball milling time is 15-20 h.

[0027] Further, the first water is warm water at 80-90 DEG C, and the remaining water is added later, which is warm water at 38-40 DEG C.

[0028] Further, the homogenization temperature is 35-40 DEG C, the pressure is 25-30 MPa, and the time is 20 min.

[0029] Further, the sterilization temperature is 121 DEG C, and the time is 15-30 min.

[0030] The present application discloses the following technical effects:

[0031] (1) The abutilon indicum polysaccharide beverage provided by the present application has the advantages of good health care effect (antioxidant performance), clear and transparent appearance, golden and attractive color, delicate taste, moderate and refreshing sour and sweet, rich and well-integrated fruit and tea flavors, and the like.

[0032] (2) The preparation method of the present application has the advantages of simple process flow, low investment in process equipment, short production cycle, high preparation efficiency, simple and safe operation, low cost, and easy industrial production.

[0033] (3) The present application applies abutilon indicum polysaccharide to beverage processing, explores the development of a new type of antioxidant functional beverage, and provides a new idea for enriching market products. Abutilon indicum has been used in traditional Chinese medicine for a long time to treat various diseases and has an important position in traditional Chinese medicine culture. Therefore, the application of abutilon indicum polysaccharide in beverages can further promote and inherit this traditional Chinese medicine culture and explore its application value and development prospect in modern medicine. The use of abutilon indicum polysaccharide to make beverages not only explores its application value from the aspects of nutrition, health and medicine, but also promotes the inheritance and innovation of traditional Chinese medicine culture. Through these studies, abutilon indicum polysaccharide and its application field can be better understood, which provides a new idea and direction for the development of related industries and makes a more positive contribution to people's health and happiness. DETAILED DESCRIPTION

[0034] The following detailed description of various example embodiments of the application will not be considered limiting of the application, but rather as a description of certain aspects, features and embodiments of the application.

[0035] It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. Additionally, for a range of values of a parameter, unless otherwise stated, each intervening value of the parameter is also specifically included within the scope of the application. The intervening values of the parameter are combined with a stated value of the parameter in range form. These are only examples of the various values of the parameter, which are combined with a stated value of the parameter to form a range of values. Other examples of the various values of the parameter, which are combined with a stated value of the parameter to form a range of values, are also specifically included within the scope of the application. Each smaller range of values of the parameter that falls within a wider range of values of the parameter, as well as each value of the parameter, is also specifically included within the scope of the application. The inclusion of a narrower range of values of a parameter within a broader range of values of the same parameter, or the inclusion of a value of a parameter within a range of values of the same parameter, is specifically included within the scope of the application. These are only examples of the various values of the parameters that are combined with a stated value of the parameter to form a range of values. Other examples of the various values of the parameter, which are combined with a stated value of the parameter to form a range of values, are also specifically included within the scope of the application.

[0036] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present application, the preferred methods and materials are described. All publications mentioned in this specification are herein incorporated by reference to disclose and describe the methods and / or materials in connection with which the publications are cited. The citation of any reference in this specification is not intended as an admission that the reference is prior art, but rather that the reference is part of the technical literature that is relevant to the disclosure.

[0037] Many modifications and variations of the present application described in the specification are possible without departing from the scope or spirit of the application. Other implementations of the application will be apparent to those skilled in the art from consideration of the specification and practice of the application disclosed herein. The specification and examples given are exemplary only. It is to be understood that the application is not limited in scope by the described embodiments.

[0038] As used herein, the terms "comprises", "comprising", "includes", "including", "has", "having", "contains", "containing", or variations thereof, are intended to be open-ended terms that mean including, but not limited to.

[0039] The fructose content (mass percentage) of the fructose-glucose syrup used in the following examples and comparative examples was 42%.

[0040] Each raw material used in the following examples and comparative examples was a common commercially available product, wherein the freeze-dried white peach powder was purchased from Xi'an Linhe Biotechnology Co., Ltd., the oolong tea powder, green tea powder, and black tea powder were purchased from Xi'an Zhongke Da Biological Technology Co., Ltd.

[0041] Example 1

[0042] A kind of antioxidant function's Hibiscus cannabinus polysaccharide beverage, by mass percentage, the raw material composition is as follows: fructose syrup 13.51%, Hibiscus cannabinus polysaccharide 4.73%, white peach oolong tea powder 0.3378%, sodium citrate 0.3032%, potassium sorbate 0.0405%, vitamin E 0.0135%, lutein 0.0041%, vitamin A 0.0003%, vitamin B 0.0003%, vitamin C 0.0003% and water 81.06%.

[0043] The preparation method of the beverage is carried out by the following steps:

[0044] (1) 200g hot water (80℃) is added to a glass bottle, 100g fructose syrup, 2.5g white peach oolong tea powder, 2.2mg of vitamin A, B and C respectively, 0.1g of vitamin E, 0.03g of lutein are added, and stirred for 5min;

[0045] (2) 2.24g of sodium citrate is added as a stabilizer, and 0.3g of potassium sorbate is added as a preservative, and stirred for 5min;

[0046] (3) Then, 400g of warm water (40℃) is added and stirred for 10min;

[0047] (4) Finally, 35g of Hibiscus cannabinus polysaccharide is added, stirred for 10min, and a mixed solution is obtained;

[0048] (5) The mixed solution is first homogenized at 40℃ and 25MPa for 20min, then sterilized at 121℃ for 20min, and finally filled to obtain the final Hibiscus cannabinus polysaccharide beverage.

[0049] The preparation method of the Hibiscus cannabinus polysaccharide is as follows: water and Hibiscus cannabinus powder (obtained by crushing the roots of Hibiscus cannabinus to 60 mesh) are added to a distillation flask in a mass ratio of 100:1, heated at 100℃ for 2h using an electromagnetic temperature controller, centrifuged at 2000rpm for 20min to obtain a clear Hibiscus cannabinus polysaccharide solution, 5 times the volume of 95% mass concentration ethanol is added, sealed and placed for 10h to obtain an alcohol precipitation mixture, centrifuged at 2000rpm for 20min, washed and dried to obtain Hibiscus cannabinus polysaccharide, and stored in a refrigerator.

[0050] The white peach oolong tea powder is obtained by mixing freeze-dried white peach powder and oolong tea powder in a ratio of 1:1.

[0051] Example 2

[0052] A Malve nutlet polysaccharide beverage with antioxidant function, the raw material composition comprises, by mass percentage: fructose syrup 13.7%, Malve nutlet polysaccharide 4.5%, white peach oolong tea powder 0.3774%, sodium citrate 0.3032%, potassium sorbate 0.0405%, vitamin E 0.0135%, lutein 0.0045%, vitamin A 0.0003%, vitamin B 0.0003%, vitamin C 0.0003% and water 81.06%.

[0053] The preparation method of the beverage is carried out in the following steps:

[0054] (1) 200g hot water (80℃) is added to a glass bottle, 101.4g fructose syrup, 2.8g white peach oolong tea powder, 2.2mg of vitamins A, B and C respectively, 0.1g of vitamin E and 0.033g of lutein are added, and stirred for 5min;

[0055] (2) 2.24g of sodium citrate as a stabilizer and 0.3g of potassium sorbate as a preservative are added, and stirred for 5min;

[0056] (3) Then, 400g of warm water (40℃) is added and stirred for 10min;

[0057] (4) Finally, 33.3g of Malve nutlet polysaccharide is added and stirred for 10min to obtain a mixed solution;

[0058] (5) The mixed solution is first homogenized at 40℃ and 25MPa for 20min, and then sterilized at 121℃ for 20min, and finally filled to obtain the final Malve nutlet polysaccharide beverage.

[0059] The preparation method of the Malve nutlet polysaccharide is as follows: water and Malve nutlet powder (obtained by crushing the Malve nutlet root to 60 mesh) are added to a distillation flask in a mass ratio of 100:1, heated at 100℃ for 2h by an electromagnetic temperature controller, centrifuged at 2000rpm for 20min to obtain a clear Malve nutlet polysaccharide solution, 5 times the volume of 95% mass concentration ethanol is added, sealed and placed for 10h to obtain an alcohol precipitation mixed solution, centrifuged at 2000rpm for 20min, washed and dried to obtain Malve nutlet polysaccharide, and stored in a cold storage.

[0060] The white peach oolong tea powder is obtained by mixing freeze-dried white peach powder and oolong tea powder in a ratio of 1:1.

[0061] Example 3

[0062] A Malve nut polysaccharide beverage with antioxidant function, the raw material composition is: fructose syrup 13.51%, Malve nut polysaccharide 4.73%, white peach oolong tea powder 0.3378%, sodium citrate 0.3032%, potassium sorbate 0.0405%, vitamin E 0.0135%, lutein 0.0041%, vitamin A 0.0003%, vitamin B 0.0003%, vitamin C 0.0003%, nano peanut meal 3% and water 78.06% by mass percentage.

[0063] The preparation method of the beverage is carried out in the following steps:

[0064] (1) 35g Malve nut polysaccharide is mixed with 22.2g nano peanut meal, ball milling (ball milling speed is 400rpm, material ball ratio is 1:10, time is 30min), to obtain Malve nut polysaccharide nano peanut meal mixture;

[0065] (2) 200g hot water (80℃) is added in a glass bottle, 100g fructose syrup, 2.5g white peach oolong tea powder, 2.2mg of vitamin A, B and C respectively, 0.1g of vitamin E, 0.03g of lutein are added, and stirred for 5min;

[0066] (3) 2.24g of sodium citrate is added as a stabilizer, and 0.3g of potassium sorbate is added as a preservative, and stirred for 5min;

[0067] (4) Then, 377.6g of warm water (40℃) is added and stirred for 10min;

[0068] (5) Finally, the Malve nut polysaccharide nano peanut meal mixture prepared in step (1) is added, and stirred for 10min to obtain a mixed solution;

[0069] (6) The mixed solution is first homogenized at 40℃ and 25MPa for 20min, and then sterilized at 121℃ for 20min, and filled to obtain the final Malve nut polysaccharide beverage.

[0070] The preparation method of the Malve nut polysaccharide is: water and Malve nut powder (obtained by crushing Malve nut roots to 60 mesh) are added to a distillation flask in a mass ratio of 100:1, heated at 100℃ for 2h by an electromagnetic temperature controller, centrifuged at 2000rpm for 20min to obtain a clear Malve nut polysaccharide solution, 5 times the volume of 95% mass concentration ethanol is added, sealed and placed for 10h to obtain an alcohol precipitation mixture, centrifuged at 2000rpm for 20min, washed and dried to obtain Malve nut polysaccharide, and stored in a refrigerator.

[0071] The white peach oolong tea powder is obtained by mixing freeze-dried white peach powder and oolong tea powder in a ratio of 1:1.

[0072] The preparation method of the nano peanut meal is as follows: the peanut meal (the protein content is 44%, and the oil content is 2%) is ultra-finely pulverized to 200 meshes, high-pressure steam sterilization is performed at 120°C for 10 min, rapid cooling is performed, and then drying is performed until the water content is 3% to obtain peanut meal powder; ball milling is performed (the rotation speed is 700 rpm, the material ball ratio is 1:10, the small ball is 0.5 g per ball, and the ball milling time is 15 h) to obtain the nano peanut meal.

[0073] Comparative Example 1

[0074] The same as Example 1, except that equal mass percentage of green tea powder is used instead of white peach oolong tea powder.

[0075] Comparative Example 2

[0076] The same as Example 1, except that equal mass percentage of black tea powder is used instead of white peach oolong tea powder.

[0077] Comparative Example 3

[0078] The same as Example 1, except that equal mass percentage of oolong tea powder is used instead of white peach oolong tea powder.

[0079] Comparative Example 4

[0080] The same as Example 1, except that equal mass percentage of chlorophyll is used instead of lutein.

[0081] Comparative Example 5

[0082] The same as Example 1, except that equal mass percentage of proanthocyanidin is used instead of lutein.

[0083] Comparative Example 6

[0084] The same as Example 1, except that equal mass percentage of vitamin A is used instead of vitamin C.

[0085] Comparative Example 7

[0086] The same as Example 1, except that equal mass percentage of sucrose is used instead of fructose syrup.

[0087] Comparative Example 8

[0088] The same as Example 1, except that the preparation method of the abelmoschus manihot polysaccharide is as follows: water and abelmoschus manihot powder (obtained by pulverizing the abelmoschus manihot stems to 60 meshes) are added to a distillation flask in a mass ratio of 100:1, an electromagnetic temperature controller heater is used for distillation at 100°C for 2 h, a clear abelmoschus manihot polysaccharide solution is obtained after centrifugation at 2000 rpm for 20 min, 5 times the volume of 95% mass concentration ethanol is added, the mixture is sealed and placed for 10 h to obtain an alcohol precipitation mixture, the mixture is centrifuged at 2000 rpm for 20 min, and the abelmoschus manihot polysaccharide is obtained after washing and drying, and is stored in a cold storage.

[0089] Effect verification

[0090] In the examples 1-8, the examples 1-3 and 7 are mainly used to verify the influence of tea base and sweetener on the sensory of the beverage, so only sensory evaluation is carried out, and no antioxidant performance test is carried out.

[0091] 1. Sensory evaluation

[0092] Twenty food professionals with sensitive senses (10 men and 10 women) were selected for training. In order to ensure the correctness of the sensory analysis of the sensory evaluators, the training and sensory evaluation experiment were carried out in the appropriate environment recommended by GB / T10220. The sensory evaluators should have basic knowledge of sensory analysis procedures and the ability to perceive, identify and describe sensory stimuli. The sensory evaluators should test the samples in the following order: color, flavor, taste, texture, in order to distinguish the important sensory characteristics of the product and learn to distinguish the intensity of the descriptive words in the sensory evaluation standard. The sensory evaluation standard is shown in Table 1 (100 points in total, the higher the score, the better the sensory of the sample, and the result is the average value):

[0093] Table 1

[0094]

[0095]

[0096] The sensory evaluation results are shown in Table 2:

[0097] Table 2

[0098]

[0099] As can be seen from Table 2, when different tea powders are selected as the base of the product (tea base), only the taste of white peach oolong tea powder and the taste of the gold flower hibiscus polysaccharide itself are well blended, and there is no odor, so white peach oolong tea is finally selected as the base of the product. In addition to the gold hibiscus polysaccharide, the present application also adds some additives with antioxidant properties as auxiliary materials in the beverage, including vitamins A, B, C, E and lutein. Vitamins A, B, C, E and lutein not only have a synergistic effect with gold hibiscus polysaccharide to achieve better antioxidant effect, but also blend well with the beverage base. Replacing lutein with chlorophyll will affect the color of the beverage, and replacing lutein with proanthocyanidin will affect the flavor and taste of the beverage. The present application uses white peach oolong tea powder as the tea base, gold hibiscus polysaccharide as the main antioxidant component, vitamins A, B, C, E and lutein as antioxidant additives, and through appropriate proportioning, the best sensory evaluation beverage can be obtained.

[0100] 2. Antioxidant performance test

[0101] Test method: ABTS· + determination of antioxidant activity in samples, ABTS· + The working solution was prepared by mixing 7.0 mmol / l ABTS and 2.45 mmol / l potassium persulfate and was allowed to stand in the dark for 16 h. When used, the ABTS· + The working solution was adjusted to an absorbance of 0.70 ± 0.01 (734 nm) and was recorded as Abs control . The sample concentration was appropriately diluted to 0.5-3.5 mg / ml, 20 μl of the sample was mixed with 1 ml of the ABTS· + solution, and after dark treatment for 10 min, the sample absorbance was determined using a UV spectrophotometer at a wavelength of 734 nm and was recorded as Abs sample . A standard curve was prepared using Trolox (water-soluble vitamin E) at a concentration of 50-2500 μmol / l, and the antioxidant capacity was calculated as the Trolox equivalent (mmol / 100 g) contained in 100 g of the sample.

[0102] ABTS· + inhibition rate of the sample at different concentrations was calculated as follows:

[0103]

[0104] The test results are shown in Table 3:

[0105] Table 3

[0106] ABTS· + Inhibition % / %]] Example 1 85.8 Example 2 83.7 Example 3 88.4 Comparative Example 4 80.5 Comparative Example 5 81.8 Comparative Example 6 83.6 Comparative Example 8 78.9

[0107] The comparison of the data of Example 1 and Comparative Examples 4-6 shows that vitamin A, vitamin B, vitamin C, vitamin E and lutein have a synergistic effect when used in combination with the abutilon polysaccharides, and a beverage with the best antioxidant performance can be obtained. The comparison of the data of Example 1 and Comparative Example 8 shows that the antioxidant performance achieved by using the polysaccharides extracted from the roots of abutilon in combination with vitamin A, vitamin B, vitamin C, vitamin E and lutein is better than that achieved by using the polysaccharides extracted from the stems of abutilon in combination with vitamin A, vitamin B, vitamin C, vitamin E and lutein.

[0108] The above-described examples are only used to describe the preferred modes of the present application and are not used to limit the scope of the present application. Without departing from the design spirit of the present application, various modifications and improvements to the technical solutions of the present application made by those skilled in the art should fall within the protection scope of the present application as defined by the claims.

Claims

1. A golden sunflower polysaccharide beverage with antioxidant function, characterized in that, By weight percentage, the raw materials include the following components: sweetener 13-15%, golden sunflower polysaccharide 4-5%, white peach oolong tea powder 0.3-0.5%, stabilizer 0.3-0.4%, preservative 0.04-0.045%, vitamin 0.014-0.015%, lutein 0.004-0.0045%, nano peanut meal 2-3%, and the balance being water; The vitamins include vitamin A, vitamin B, vitamin C, and vitamin E; the mass percentage of vitamin A, vitamin B, and vitamin C in the sunflower polysaccharide beverage with antioxidant function is 0.0003%; the mass percentage of vitamin E in the sunflower polysaccharide beverage with antioxidant function is 0.0131-0.0141%. The sweetener is high-fructose corn syrup; The stabilizer is sodium citrate; The preservative is potassium sorbate; The preparation steps of the golden sunflower polysaccharide include: mixing water and golden sunflower powder, distilling, centrifuging to obtain a golden sunflower polysaccharide solution, then precipitating with alcohol, centrifuging, washing, and drying to obtain the golden sunflower polysaccharide; The golden sunflower powder is obtained by crushing the roots of the golden sunflower to 60 mesh. The solid-liquid ratio of the golden sunflower powder to water is 1:90-110; the distillation temperature is 100℃ and the time is 2-4 hours. The preparation steps of the sunflower polysaccharide beverage with antioxidant function include: mixing sunflower polysaccharide with nano-peanut meal, ball milling to obtain a sunflower polysaccharide nano-peanut meal mixture; taking 20-40% of the total water mass, adding sweetener, white peach oolong tea powder, vitamins and lutein and stirring, then adding stabilizer and preservative and stirring, then adding the remaining water and stirring, and finally adding the sunflower polysaccharide nano-peanut meal mixture to obtain a mixed liquid; homogenizing and sterilizing the mixed liquid to obtain the sunflower polysaccharide beverage with antioxidant function; The white peach oolong tea powder is made by mixing freeze-dried white peach powder and oolong tea powder in a 1:1 mass ratio. The preparation steps of the nano peanut meal are as follows: the peanut meal is ultra-finely pulverized to a size higher than 100 mesh and lower than 700 mesh, sterilized by high-pressure steam at 110-130℃ for 8-12 minutes, rapidly cooled, and then dried to a moisture content of 3-5% to obtain peanut meal powder; the peanut meal powder is ball-milled to obtain the nano peanut meal.

2. The golden sunflower polysaccharide beverage with antioxidant function as described in claim 1, characterized in that, By weight percentage, the raw materials consist of the following components: fructose syrup 13.51%, golden sunflower polysaccharide 4.73%, white peach oolong tea powder 0.3378%, sodium citrate 0.3032%, potassium sorbate 0.0405%, vitamin E 0.0135%, lutein 0.0041%, vitamin A 0.0003%, vitamin B 0.0003%, vitamin C 0.0003%, nano peanut meal 3%, and water 78.06%.

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