Black garlic thistle beverage and preparation method thereof

Abstract

This application provides a black garlic and thistle liquid beverage, comprising 8-15% v / v black garlic extract, 10-15% w / v thistle water extract, 0.05-0.1% w / v of a chelating agent, and a flavoring. The preparation process includes a mixing step and a high-pressure homogenization step. The black garlic and thistle liquid beverage of this application is flavored by the addition of honey, resulting in a beverage product that simultaneously utilizes the health benefits of black garlic and thistle. High-pressure homogenization and disodium EDTA are combined to effectively improve product stability and the content of its active ingredients.

Description

Technical Field

[0001] The present application belongs to the field of food and health care products. Specifically, the present application provides a black garlic thistle beverage and a preparation method thereof. Background Art

[0002] Black garlic is a processed food made from garlic and widely consumed in East Asian countries such as China and South Korea. It is less irritating than ordinary garlic and contains a variety of special functional ingredients. For example, allicin has significant bactericidal and anti-inflammatory effects; polyphenols and superoxide dismutase components can provide significant antioxidant effects; alliin components, such as alliin and deoxyalliin, have more obvious anti-tumor and immune-regulating effects.

[0003] Small thistle is a traditional Chinese medicinal material. "Compendium of Materia Medica" records that it has the effects of nourishing essence and blood, cooling blood and detoxifying. It is sweet, bitter and cool in nature. It is currently classified as a type of medicine and food.

[0004] The applicant used supercritical carbon dioxide extraction to produce an extract with a high yield of active ingredients and then attempted to use it in beverages. While thistle and black garlic have a good functional compatibility, the combination suffers from significant flavor deficiencies. A key challenge in preparing such beverages is how to maintain the active ingredient content while adjusting the flavor. Summary of the Invention

[0005] The applicant used black garlic essence extracted by supercritical carbon dioxide, thistle water extract and honey to prepare a black garlic and thistle beverage with a good taste. However, after a period of time after the beverage is prepared, a large amount of precipitation often occurs. After removing the precipitation, the polyphenol content and alliin content of the product decrease significantly.

[0006] On the one hand, the present application provides a black garlic and thistle liquid beverage, which contains 8-15% v / v black garlic essence, 10-15% w / v thistle water extract, 0.05-0.1% w / v chelating agent and flavoring. The preparation process of the black garlic and thistle liquid beverage includes a mixing step and a high-pressure homogenization step.

[0007] Furthermore, the black garlic and thistle liquid beverage contains 10% v / v black garlic essence, 12% w / v thistle water extract, and 0.1% w / v disodium EDTA.

[0008] Furthermore, the flavoring agent is honey.

[0009] Furthermore, the flavoring agent is 5% v / v honey.

[0010] Furthermore, the preparation method of the black garlic essence includes: peeling, chopping, freeze-drying, and crushing the black garlic, and then passing it through a 100-mesh sieve to obtain black garlic freeze-dried powder; subjecting the black garlic freeze-dried powder to supercritical carbon dioxide extraction, with an extraction temperature of 30° C., an extraction pressure of 30 MPa, a carbon dioxide flow rate of 25 L / h, and an extraction time of 1.5 hours; the total phenol content in the black garlic essence is 110-130 μg / mL, the total content of alliin and deoxyalliin is 140-150 μg / mL, and the allicin content is 90-100 μg / mL.

[0011] Furthermore, the high-pressure homogenization step is performed twice, each high-pressure homogenization time is 8-10 minutes, and the high-pressure homogenization conditions are 40-70 MPa and room temperature.

[0012] Furthermore, the high-pressure homogenization step is performed twice, each high-pressure homogenization time is 8 minutes, and the high-pressure homogenization conditions are 50 MPa and room temperature.

[0013] Furthermore, the black garlic thistle liquid beverage also contains blackcurrant extract, mulberry extract, fructooligosaccharide and xylooligosaccharide.

[0014] Furthermore, the black garlic and emblica bud liquid beverage is prepared using purified water.

[0015] Furthermore, the preparation process of the black garlic artichoke liquid beverage also includes sterilization and packaging steps.

[0016] On the other hand, the present application also provides the use of the above-mentioned black garlic and chicory liquid beverage in the preparation of health foods with antioxidant function.

[0017] On the other hand, the present application also provides the use of the above-mentioned black garlic and chicory liquid beverage in the preparation of health food with the function of improving immunity.

[0018] The present application prepares a beverage product that can simultaneously exert the health benefits of black garlic and chicory by adding honey to adjust the flavor; the use of high-pressure homogenization and disodium EDTA can effectively improve the stability of the product and the content of the active ingredients therein. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The precipitation rate of black garlic and artichoke beverage changes with the time after preparation.

[0020] Figure 2 The precipitation rate of black garlic and emblica beverage after adding antioxidants, chelating agents and copper ions (4℃, non-sealed, after 5h).

[0021] Figure 3 Sedimentation rate of black garlic and emblica beverage after high-pressure homogenization (4°C, non-sealed, after 5 h).

[0022] Example 1 Main method

[0023] Detection of alliin and deoxyalliin:

[0024] The analysis was performed on an LC-20A chromatograph (Shimadzu) using a C18 column (Venusil MP C18); the mobile phase consisted of methanol and 0.1% phosphoric acid in a 1:9 volume ratio, and detection was performed at 220 nm. Standard solutions were prepared using alliin and deoxyalliin standards purchased from Stendra, and a standard curve was plotted.

[0025] Detection of allicin

[0026] The analysis was performed on an LC-20A chromatograph (Shimadzu) using a C18 column (Venusil MP C18); acetonitrile and water in a volume ratio of 7:3 were used as the mobile phase, and detection was performed at 215 nm; a standard solution was prepared using an allicin standard purchased from Standard, and a standard curve was drawn.

[0027] Detection of total phenols:

[0028] Use the Folin-Ciocalteu method: mix 1 mL of sample with 1 mL of Folin-Ciocalteu reagent and 3 mL of 20% Na2CO3, react in a 50°C water bath for 30 minutes, and measure the absorbance at 765 nm. Prepare a standard solution with gallic acid and draw a standard curve.

[0029] Determination of precipitation rate:

[0030] After stirring evenly, take a certain mass m1 of the beverage product, centrifuge it at 3500g for 30 minutes, let it stand for 30 minutes, pour out and absorb the supernatant, weigh the wet weight of the precipitate m2, and the precipitation rate = m2 / m1×100%.

[0031] High pressure homogenization:

[0032] The beverage was subjected to two high-pressure homogenizations using an AH1500 high-pressure homogenizer, with each high-pressure homogenization time being 8 minutes at 50 MPa and room temperature.

[0033] Example 2 Main raw materials

[0034] Preparation of black garlic essence:

[0035] Using the applicant's homemade Cangshan black garlic as raw material, a black garlic essence was extracted using supercritical carbon dioxide extraction: the black garlic was peeled, minced, freeze-dried, and ground, then passed through a 100-mesh sieve to obtain freeze-dried black garlic powder. The freeze-dried black garlic powder was then subjected to supercritical carbon dioxide extraction at a temperature of 30°C, an extraction pressure of 30 MPa, a carbon dioxide flow rate of 25 L / h, and an extraction time of 1.5 hours. The product contained approximately 110-130 μg / mL of total phenols, approximately 140-150 μg / mL of alliin and deoxyalliin, and approximately 90-100 μg / mL of allicin. (The experiments used raw materials from the same batch with uniform properties.)

[0036] Thistle Water Extract:

[0037] Provided by Shandong Lianfeng Biological, the content of montmorillonine is marked as 2.2%.

[0038] Stabilizer:

[0039] Xanthan gum, sodium carboxymethyl cellulose, pectin, sodium metabisulfite, sodium bisulfite, citric acid, CuSO4, disodium EDTA, vitamin C, and vitamin E are all domestic food grade.

[0040] Example 3 Preparation of Black Garlic Thistle Beverage

[0041] The applicant prepared a beverage composition (prepared with purified water) containing 10% v / v black garlic essence and 12% w / v water extract of thistle. To adjust its flavor, sensory evaluation showed that adding 5% v / v honey can effectively mask the irritation of black garlic and the unpleasant taste of thistle, achieving a better flavor.

[0042] In the absence of air, even if refrigerated at 4°C, the product will produce more than 5% of the mass of precipitation within a few hours (normal processing time range) (see Figure 1 ), which significantly affected the contents of total phenols, alliin and deoxyalliin, the characteristic components of black garlic, in the product after precipitation removal (see Table 1).

[0043] Table 1 Changes in characteristic components of black garlic in beverage products after removing precipitation

[0044]

[0045] Since the total polyphenol content in the product decreased most significantly, the applicant predicted that this might be because the polyphenol components in the added emblica fruit juice were easily oxidized, resulting in the polymerization and precipitation of oxidized polyphenols.

[0046] Example 4 Beverage Stability Improvement

[0047] Since a relatively large amount of honey is used in the black garlic and thistle beverage of Example 3, adding too much polysaccharide stabilizer may make the product ingredients too complex, affecting characteristics such as taste and viscosity.

[0048] The applicant tried to improve the precipitation by adding 0.1% w / v sodium metabisulfite, 0.1% w / v sodium bisulfite, 0.1% w / v citric acid, 0.05% w / v CuSO4, 0.1% w / v disodium EDTA, 0.1% w / v vitamin C, and 0.1% w / v vitamin E. Figure 2 shown.

[0049] The results showed that, except for sodium metabisulfite and sodium bisulfite, other antioxidants, chelating agents and other means could not effectively reduce the precipitation rate, and the precipitation rate after the use of sodium metabisulfite and sodium bisulfite was still above 3.5%.

[0050] Example 5 Effect of high pressure homogenization on stability

[0051] The applicant tried to perform high pressure homogenization on the beverage product according to the method described in Example 1. The results are as follows Figure 3 As shown, the results showed that the precipitation rate of various stabilization methods was reduced, especially the precipitation rate of the disodium EDTA group was reduced to nearly 3%.

[0052] The retention of characteristic components of black garlic was further investigated, and the results are shown in Table 2.

[0053] Table 2 Retention of characteristic components of black garlic after high pressure homogenization (4°C, non-sealed, after 5h)

[0054]

[0055] The results showed that after high-pressure homogenization, the disodium EDTA group not only significantly reduced the precipitation rate, but also produced a significant protective effect on alliin components, with the content exceeding that of the sulfite group by more than 40%.

[0056] Example 6 Black Garlic Artichoke Beverage Example

[0057] For example, a black garlic and thistle beverage might include 10% v / v black garlic extract, 12% w / v thistle water extract, 5% v / v honey, 3% blackcurrant extract, 3% mulberry extract, 1% w / v fructooligosaccharides, 1% w / v xylo-oligosaccharides, and 0.1% w / v disodium EDTA. After mixing and high-pressure homogenization, the beverage maintains high levels of polyphenols and alliin while using white honey to enhance the flavor.

Claims

1. A black garlic thistle liquid beverage, characterized in that: The black garlic and thistle liquid beverage is prepared with purified water and contains 10% v / v black garlic essence, 12% w / v thistle water extract, 0.1% w / v disodium EDTA, and 5% v / v honey; The preparation process of the black garlic and artichoke liquid beverage comprises a mixing step and a high-pressure homogenization step, wherein the high-pressure homogenization step is performed twice, each high-pressure homogenization time is 8-10 minutes, and the high-pressure homogenization conditions are 40-70 MPa and room temperature; The preparation method of the black garlic essence comprises: peeling, chopping, freeze-drying, and crushing the black garlic, and then passing the crushed black garlic through a 100-mesh sieve to obtain black garlic freeze-dried powder; and subjecting the black garlic freeze-dried powder to supercritical carbon dioxide extraction at an extraction temperature of 30° C., an extraction pressure of 30 MPa, a carbon dioxide flow rate of 25 L / h, and an extraction time of 1.5 hours. The black garlic essence has a total phenol content of 110-130 μg / mL, a total content of alliin and deoxyalliin of 140-150 μg / mL, and an allicin content of 90-100 μg / mL.

2. black garlic thistle liquid beverage according to claim 1, described high pressure homogenization process step is 2 high pressure homogenizations, each high pressure homogenization time is 8 minutes, and high pressure homogenization condition is 50MPa, room temperature.

3. The black garlic thistle liquid beverage according to claim 1, further comprising blackcurrant extract, mulberry extract, fructooligosaccharides and xylooligosaccharides.

4. The black garlic and artichoke liquid beverage according to claim 1, wherein the preparation process of the black garlic and artichoke liquid beverage further comprises sterilization and packaging steps.

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