Black garlic and emblica emblica liquid beverage and its application

Abstract

The present application provides a black garlic and emblica liquid beverage, characterized in that the black garlic and emblica liquid beverage comprises 8-12% v / v black garlic essence extracted by supercritical carbon dioxide extraction, 20-40% v / v emblica juice, a stabilizer, and an antioxidant. The black garlic and emblica beverage of the present application not only plays the health functions of black garlic and emblica anti-oxidation and immunity improvement, but also uses the sour and sweet taste of emblica to effectively mask the irritation and bad taste of black garlic. By matching suitable stabilizers and antioxidants, the enzymatic oxidation of polyphenols is suppressed, ensuring that turbidity, precipitation and other phenomena are less likely to occur in the product, and the levels of polyphenols, alliin, deoxyalliin and allicin, the characteristic components of black garlic, in the product are maintained.

Description

Technical Field

[0001] The present application belongs to the field of health care products and food. Specifically, the present application provides a black garlic and emblica liquid beverage and its application. Background Art

[0002] Black garlic is a processed food widely consumed in East Asian countries. It is made from garlic and is rich in protein / amino acids, polysaccharides, and trace elements. 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] Black garlic is less pungent than regular garlic, but its palatability remains poor when consumed directly. Extracts prepared using methods such as supercritical carbon dioxide extraction and formulated into beverages offer potential for expanding its use. The primary challenge in beverage preparation lies in adjusting the flavor of the black garlic extract while maintaining the content of its active ingredients.

[0004] Emblica officinalis is a traditional Chinese medicinal plant, currently classified as a food and medicine, with good safety guarantees. It has liver protection, blood sugar and lipid-lowering, and anti-inflammatory effects. Emblica officinalis has an initial sour and astringent taste that develops into a sweet flavor, making it a good match for the flavor and health benefits of black garlic. Summary of the Invention

[0005] When developing black garlic beverages, the applicant discovered that when the black garlic essence extracted with supercritical carbon dioxide is mixed with fruit juices with high polyphenol content, such as emblica fruit juice, a large amount of precipitation tends to form after a period of time after preparation, thereby affecting the product's sensory properties and causing loss of active ingredients. To address this issue:

[0006] On the one hand, the applicant provides a black garlic and emblica liquid beverage, which comprises black garlic essence extracted by supercritical carbon dioxide extraction, emblica juice, a stabilizer, and an antioxidant.

[0007] In addition to the above ingredients, the beverage of the present application does not exclude other flavoring ingredients to further improve the taste.

[0008] 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.

[0009] Furthermore, the preparation method of the emblica fruit juice comprises: washing and removing the core of the emblica fruit; adding 3 times the mass of pure water and homogenizing; and filtering.

[0010] Furthermore, the stabilizers are sodium carboxymethyl cellulose and pectin.

[0011] Furthermore, the stabilizer is 0.3% w / v sodium carboxymethyl cellulose and 0.2% w / v pectin.

[0012] Furthermore, the antioxidant is sodium metabisulfite or sodium bisulfite.

[0013] Furthermore, the antioxidant is 0.1% w / v sodium metabisulfite.

[0014] Furthermore, the black garlic and emblica bud liquid beverage contains 8-12% v / v of black garlic essence extracted by supercritical carbon dioxide extraction and 20-40% v / v of emblica bud juice.

[0015] Furthermore, the black garlic and emblica bud liquid beverage comprises 10% v / v of black garlic essence extracted by supercritical carbon dioxide extraction, 30% v / v of emblica bud juice, 0.3% w / v of sodium carboxymethyl cellulose, 0.2% w / v of pectin and 0.1% w / v of sodium metabisulfite.

[0016] Furthermore, the black garlic and emblica bud liquid beverage is prepared using purified water.

[0017] Furthermore, the black garlic and emblica bud liquid beverage further comprises 2% w / v double rose extract, 1% w / v fructooligosaccharide, and 1% w / v xylooligosaccharide.

[0018] On the other hand, the present application also provides a method for preparing the above-mentioned black garlic and emblica liquid beverage, which includes the step of mixing the various ingredients.

[0019] Furthermore, the method also includes sterilization and packaging steps.

[0020] On the other hand, the present application also provides the use of the above-mentioned black garlic and emblica emblica liquid beverage in the preparation of health foods with antioxidant function.

[0021] On the other hand, the present application also provides the use of the above-mentioned black garlic and emblica liquid beverage in the preparation of health food with the function of improving immunity.

[0022] The black garlic and emblica beverage of this application not only leverages the health benefits of black garlic and emblica, but also utilizes the sweet and sour flavor of emblica to effectively mask the irritation and unpleasant taste of black garlic, achieving a pleasant mouthfeel without the use of flavor enhancers. By incorporating suitable stabilizers and antioxidants, the enzymatic oxidation of polyphenols is inhibited, ensuring minimal turbidity and precipitation in the product, while maintaining the levels of polyphenols, alliin, deoxyalliin, and allicin, the characteristic components of black garlic. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The precipitation rate of black garlic and emblica beverage changes with the time after preparation.

[0024] Figure 2 The precipitation rate of black garlic and emblica beverage changes with preparation time after adding antioxidants and stabilizers.

[0025] Figure 3 This paper studies the change of precipitation rate of black garlic and emblica beverage with preparation time after adding antioxidants, chelating agents and copper ions.

[0026] Example 1 Main detection method

[0027] Detection of alliin and deoxyalliin:

[0028] 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.

[0029] Detection of allicin

[0030] 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.

[0031] Detection of total phenols:

[0032] 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.

[0033] Determination of precipitation rate:

[0034] 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%.

[0035] Example 2 Main raw materials

[0036] Preparation of black garlic essence:

[0037] 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.)

[0038] 1. Emblic Juice

[0039] Wash and remove the core of the emblica fruit; add 3 times the weight of purified water, homogenize; and filter.

[0040] Stabilizer:

[0041] 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.

[0042] Example 3 Preparation of Black Garlic Emblic Beverage

[0043] Through sensory evaluation, the applicant developed a black garlic and amla beverage, which contains 10% v / v black garlic essence and 30% v / v amla juice (prepared with purified water). Without adding other flavoring agents, sweeteners, or flavoring agents, this ratio can achieve a good taste.

[0044] When evaluating the stability of black garlic emblica, the applicant found that the precipitation rate increased rapidly (e.g. Figure 1 The contents of total phenols, alliin and deoxyalliin, characteristic components of black garlic, in the product after precipitation were removed were also significantly reduced (see Table 1), which poses a serious problem for the processing and preservation of such beverages.

[0045] Table 1 Changes in characteristic components of black garlic in beverage products after removing precipitation

[0046]

[0047] 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.

[0048] Example 4 Beverage Stability Improvement

[0049] The applicant has tried to add stabilizers (to stabilize the suspension system), antioxidants (to prevent polyphenol oxidation reaction), copper ions (to poison some polyphenol oxidase), and chelating agents (to chelate some metal ions required for polyphenol oxidase activity). The results are as follows: Figure 2 and Figure 3 shown.

[0050] The results show that the composite stabilizer and the sulfite antioxidant have a certain effect on reducing the precipitation rate. The combination of the two further uses 0.3% w / v sodium carboxymethyl cellulose, 0.2% w / v pectin, 0.1% w / v sodium metabisulfite / 0.1% w / v sodium bisulfite. The results are shown in Table 2:

[0051] Table 2 Effect of stabilizer combined with antioxidant

[0052]

[0053] Combining a composite stabilizer with a sulfite-based antioxidant can indeed significantly reduce precipitation and maintain total polyphenol content. Sodium bisulfate is largely ineffective in maintaining alliin and deoxyalliin levels, while sodium metabisulfite can maintain these levels, while residual sulfur dioxide levels generally meet GB standards.

[0054] Example 5 Black Garlic Emblic Beverage Example

[0055] For example, a black garlic and emblica beverage can include 10% v / v black garlic extract, 30% v / v emblica juice, 2% w / v double rose extract, 1% w / v fructooligosaccharides, 1% w / v xylo-oligosaccharides, 0.3% w / v sodium carboxymethylcellulose, 0.2% w / v pectin, and 0.1% w / v sodium bisulfite. In this way, the beverage can be guaranteed to contain high levels of polyphenols and alliin, while also having a good taste and visual sensory effect.

Claims

1. A black garlic and emblica liquid beverage, characterized in that: The black garlic and emblica liquid beverage is prepared with purified water and contains 10% v / v black garlic essence, 30% v / v emblica juice, 0.3% w / v sodium carboxymethyl cellulose, 0.2% w / v pectin and 0.1% w / v sodium metabisulfite; 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 a black garlic freeze-dried powder; 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; The preparation method of the emblica fruit juice comprises the following steps: washing and removing the core of the emblica fruit; adding 3 times the mass of pure water to homogenize the emblica fruit; and filtering.

2. The black garlic and emblica liquid beverage according to claim 1, further comprising 2% w / v of double rose extract, 1% w / v of oligofructose, and 1% w / v of oligoxylose.

3. Use of the black garlic emblica liquid beverage according to claim 1 or 2 in preparing a health product that helps to resist oxidation and / or helps to enhance immunity.

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