Polyphenol solid beverage with intestine protecting function as well as preparation method and application of polyphenol solid beverage

Abstract

The invention discloses a polyphenol solid beverage with an intestine protecting function as well as a preparation method and application thereof, and belongs to the field of foods. The invention provides a polyphenol solid beverage with an intestine protecting function in order to solve the problem of lack of polyphenol functional food with relatively high prebiotic effect, stability and sensory evaluation in the prior art. The polyphenol solid beverage is prepared from a zein solution, a ribes nigrum polyphenol solution, a sodium caseinate solution, a sodium alginate solution and citric acid. The polyphenol solid beverage prepared by the preparation method disclosed by the invention has relatively high sensory evaluation and a relatively good prebiotic effect, has a remarkable effect of improving the survival rate of intestinal probiotics, has a remarkable effect of reducing the survival rate of intestinal malignant bacteria, has a remarkable prebiotic effect and has a certain intestinal protection function.

Description

Technical Field

[0001] The invention belongs to the field of food, and in particular relates to a polyphenol solid beverage and a preparation method and application thereof. Background Art

[0002] There are a large number of microorganisms in the normal human intestine, and the balance of these flora plays an important role in human health. The normal flora in the intestine exists as a whole, interdependent and mutually restrictive. The imbalance of the intestinal flora in the body will cause a series of physiological disorders, which may lead to digestive discomfort, decreased immunity and other problems. In recent years, probiotics (agents), as a general term for a class of bacteria that are beneficial to the human body, have special effects on the treatment and prevention of intestinal flora imbalance. It has become a research hotspot in microbiology and has been widely used in the health food industry.

[0003] Polyphenol compounds are a large class of secondary metabolites commonly found in plants. They have biological activities such as antioxidant, hypoglycemic, hypolipidemic, anti-inflammatory, anti-tumor and immunomodulatory effects. However, most polyphenol compounds have the disadvantages of poor water solubility, light, heat and oxygen instability and poor digestive stability, which greatly limits their application in functional foods, health products and cosmetics.

[0004] Therefore, it is urgent to develop a polyphenol functional food with higher prebiotic effect, better stability and better sensory evaluation. Summary of the invention

[0005] The present invention solves the problem of the lack of polyphenol functional food with high prebiotic effect, stability and sensory evaluation in the prior art, and provides a polyphenol solid beverage with intestinal protection function, a preparation method and application thereof.

[0006] One of the purposes of the present invention is to provide a method for preparing a polyphenol solid beverage having an intestinal protective function, the preparation method comprising the following steps:

[0007] S1: Preparation of sodium alginate solution: weigh sodium alginate, add distilled water to dissolve, and stir in a water bath at 80°C for 30 minutes to obtain a sodium alginate solution;

[0008] S2: Preparation of zein ethanol solution: weigh zein, add ethanol solution to dissolve it, and stir it in a water bath at 80° C. for 30 minutes to obtain a zein solution;

[0009] S3: Preparation of sodium caseinate solution: weigh sodium caseinate, add distilled water to dissolve, and stir in a water bath at 80° C. for 30 min to obtain a sodium caseinate solution;

[0010] S4: first add the black currant polyphenol solution to the zein solution obtained in S2, then add the sodium caseinate solution obtained in S3, stir evenly, remove ethanol by rotary evaporation, then add the same volume of the sodium alginate solution obtained in S1, add citric acid, stir evenly, freeze-dry and then crush to obtain a polyphenol solid beverage.

[0011] In a preferred embodiment of the present invention, the concentration of the sodium alginate solution in S1 is 3 mg / mL-7 mg / mL.

[0012] In a preferred embodiment of the present invention, the mixing ratio of the zein and the ethanol solution in S2 is 1 g:50 mL.

[0013] In a preferred embodiment of the present invention, the concentration of the ethanol solution in S2 is 85%.

[0014] In a preferred embodiment of the present invention, the concentration of the sodium caseinate solution in S3 is 2.5 mg / mL.

[0015] In a preferred embodiment of the present invention, the addition amount of the black currant polyphenol solution in S4 is 2%.

[0016] In a preferred embodiment of the present invention, the mixing mass ratio of the sodium caseinate solution to the zein ethanol solution in S4 is (2-4):1.

[0017] In a preferred embodiment of the present invention, the amount of citric acid added in S4 is 4%-5%.

[0018] The second object of the present invention is to provide a polyphenol solid beverage with intestinal protection function, and the polyphenol solid beverage is obtained by the above-mentioned preparation method.

[0019] The third object of the present invention is to provide the use of the above-mentioned polyphenol solid beverage in improving the prebiotic effect.

[0020] Beneficial effects of the present invention: The present invention provides a polyphenol solid beverage with intestinal protection function, wherein the polyphenol solid beverage is prepared from a zein solution, a black currant polyphenol solution, a sodium caseinate solution, a sodium alginate solution and citric acid. The present invention increases the interaction between the zein solution and the polyphenols and improves the encapsulation rate by synergistically matching the zein solution with the sodium caseinate solution; protects the black currant polyphenols and improves their stability by synergistically adding a certain concentration of sodium alginate solution; and improves the flavor of the solid beverage by synergistically adding a certain amount of citric acid, thereby increasing the acidity of the flavor adjustment and enhancing the taste.

[0021] The present invention maintains the sensory score of the prepared polyphenol solid beverage at more than 80 points through a certain ratio, and has good sensory evaluation; the prebiotic effect test result of the polyphenol solid beverage prepared by the present invention shows that the polyphenol solid beverage has a significant effect of improving the survival rate of intestinal probiotics (such as bifidobacteria and lactobacilli) and a significant effect of reducing the survival rate of intestinal harmful bacteria (such as enterococci and Escherichia coli). It shows that the polyphenol solid beverage provided by the present invention has a significant prebiotic effect and has a certain intestinal protection function. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a graph showing the effect of sodium alginate solution concentration on the sensory score of polyphenol solid beverage in Example 2;

[0023] Figure 2 This is a graph showing the effect of the ratio of sodium caseinate solution to zein solution on the sensory score of the polyphenol solid beverage in Example 3;

[0024] Figure 3 This is a graph showing the effect of the amount of citric acid added on the sensory score of the polyphenol solid beverage in Example 4;

[0025] Figure 4 This is a graph showing the effect of the amount of solid beverage added on the number of bifidobacteria in Example 5;

[0026] Figure 5 This is a graph showing the effect of the amount of solid beverage added on the number of lactobacilli in Example 5;

[0027] Figure 6 This is a graph showing the effect of the amount of solid beverage added on the number of Enterococcus faecalis in Example 5;

[0028] Figure 7 This is a graph showing the effect of the amount of solid beverage added on the number of Escherichia coli in Example 5. DETAILED DESCRIPTION

[0029] Those skilled in the art can refer to the content of this article and appropriately improve the process parameters. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications described herein without departing from the content and scope of the present invention to implement and apply the technology of the present invention.

[0030] In order to make the purpose, technical scheme and advantages of the present invention more clear, the present invention is further described in detail below in conjunction with specific embodiments and the accompanying drawings of the specification. The test methods used in the following examples are conventional methods unless otherwise specified, and the materials, reagents, methods and instruments used are conventional materials, reagents, methods and instruments in the art unless otherwise specified, and can be obtained by those skilled in the art through commercial channels.

[0031] Example 1: Preparation of polyphenol solid beverage

[0032] S1: Preparation of sodium alginate solution: weigh 0.5 g of sodium alginate, add 100 mL of distilled water to dissolve, stir for 30 min in a water bath at 80° C., and obtain a sodium alginate solution after complete dissolution. The concentration of the sodium alginate solution is 5 mg / mL;

[0033] S2: Preparation of zein ethanol solution: weigh 2 g of zein, add 100 mL of 85% ethanol solution to dissolve it, stir for 30 min in a water bath at 80° C., and obtain a zein solution after it is completely dissolved;

[0034] S3: Preparation of sodium caseinate solution: weigh 0.25 g sodium caseinate, add 100 mL distilled water to dissolve, stir for 30 min in a water bath at 80° C., and obtain a sodium caseinate solution after complete dissolution;

[0035] S4: first add 2% black currant polyphenol solution to the zein solution obtained in S2; then add the sodium caseinate solution obtained in S3, wherein the mass ratio of the sodium caseinate solution to the zein solution is 3:1; stir evenly, remove ethanol by rotary evaporation, then add an equal volume of the sodium alginate solution obtained in S1, and add citric acid, wherein the citric acid addition amount is 4%; stir evenly, freeze-dry and then crush to obtain a polyphenol solid beverage.

[0036] Effect experiment:

[0037] In this example, crude fat, water content, ash content, dietary fiber and polyphenol content of the polyphenol solid beverage prepared above were determined by the following detection method:

[0038] (1) Determination of crude fat content: With reference to GB 5009.6-2016 “Determination of fat in food”, weigh 2 g of solid beverage product and determine the fat content of the solid beverage by Soxhlet extraction method.

[0039] (2) Determination of moisture content: Referring to GB 5009.3-2016 “National Food Safety Standard Determination of Moisture in Food”, 2 g of solid beverage product was weighed. The moisture content of the polyphenol solid beverage was:

[0040]

[0041] Where: W is the moisture content (%); N2 is the total mass of the sample and container (g); N1 is the total mass of the sample and container after constant weight (g); N0 is the mass of the container (g)

[0042] (3) Determination of ash content: Referring to GB 5009.4-2016 “Determination of ash in food”, weigh 3g of solid beverage product and determine the ash content in the solid beverage.

[0043] (4) Determination of dietary fiber content: Weigh 2 g of solid beverage product and determine the dietary fiber content in the solid beverage using a crude measurement method.

[0044] (5) Determination of polyphenol content: Using the Folin phenol method, 0, 250, 500, 1000, 1500, 2000, 2500, 2750 μL of gallic acid standard solution was taken into a 10 mL brown volumetric flask, and then 500 μL of Folin phenol was added. After shaking and mixing, the mixture was allowed to stand for 5 min, and then 4.5 mL of 7.5% Na2CO3 solution was added. Finally, the volume was fixed with distilled water; the gallic acid standard solution y=0.0577x+0.0829 (R2=0.9992) was obtained. The content was determined by the same operation as the standard curve drawing. The content of polyphenol (in terms of gallic acid) in the sample was X. The polyphenol content of the polyphenol solid beverage was:

[0045]

[0046] Where: X1 is the polyphenol content in the sample (mg / g); C1 is the mass concentration of polyphenols in the sample solution (μg / mL); V1 is the volume of the sample solution (mL); N1 is the dilution factor; M1 is the sample mass (g).

[0047] The results are shown in Table 1. The polyphenol solid beverage prepared in the example contains relatively high levels of polyphenols and dietary fiber, wherein the polyphenol content is as high as 29.33 g / 100 g, and the dietary fiber content is 19.82 g / 100 g.

[0048] Table 1

[0049] Ingredients Content (g / 100g) Crude fat 1.93±0.04 Moisture 1.55±0.02 Ash 3.17±0.11 Dietary fiber 19.82±1.26 Polyphenols 29.33±1.47

[0050] In this example, the total number of colonies and the total number of coliform bacteria in the polyphenol solid beverage were determined according to GB 4789.2-2016 "Determination of Total Colony Count" and GB 4789.3-2016 "Coliform Bacteria Count" with reference to the microbial limits of GB7101-2015 "Beverages". The results are shown in Table 2. The total number of colonies and the total number of coliform bacteria in the polyphenol solid beverage did not exceed the standard.

[0051] Table 2

[0052]

[0053]

[0054] Example 2: Effect of Sodium Alginate Solution Solubility on Sensory Rating of Polyphenol Solid Beverage

[0055] S1: Preparation of sodium alginate solutions of different concentrations: Weigh 0.1 g, 0.3 g, 0.5 g, 0.7 g and 0.9 g of sodium alginate, respectively, add them into 100 mL of distilled water to dissolve, stir for 30 min in a water bath at 80 °C, and after complete dissolution, obtain sodium alginate solutions with concentrations of 1 mg / mL, 3 mg / mL, 5 mg / mL, 7 mg / mL and 9 mg / mL, respectively;

[0056] S2: Preparation of zein ethanol solution: weigh 2 g of zein, add 100 mL of 85% ethanol solution to dissolve it, stir for 30 min in a water bath at 80° C., and obtain a zein solution after it is completely dissolved;

[0057] S3: Preparation of sodium caseinate solution: weigh 0.25 g sodium caseinate, add 100 mL distilled water to dissolve, stir for 30 min in a water bath at 80° C., and obtain a sodium caseinate solution after complete dissolution;

[0058] S4: first add 2% black currant polyphenol solution to the zein solution obtained in S2; then add the sodium caseinate solution obtained in S3, wherein the mixing mass ratio of the sodium caseinate solution to the zein solution is 4:1; stir evenly, remove ethanol by rotary evaporation, and then add an equal volume of sodium alginate solution obtained in S1, and add 5% citric acid; stir evenly, freeze-dry and then crush to obtain polyphenol solid beverages with sodium alginate solution concentrations of 1 mg / mL, 3 mg / mL, 5 mg / mL, 7 mg / mL and 9 mg / mL, respectively.

[0059] In this example, sensory evaluation was performed on the polyphenol solid beverage obtained above. The results are as follows: Figure 1 As shown, with the increase of the solubility of the sodium alginate solution, the sensory score of the polyphenol solid beverage also increased rapidly; when the sodium alginate concentration was 5 mg / mL, the sensory score of the prepared polyphenol solid beverage reached a peak value of 83 points; when the sodium alginate concentration continued to increase, the sensory score of the prepared polyphenol solid beverage began to decrease; it can be seen that the optimal sodium alginate solution solubility in the polyphenol solid beverage prepared by the present invention is 5 mg / mL.

[0060] Example 3: Effect of the ratio of sodium caseinate solution to zein solution on the sensory score of polyphenol solid beverage

[0061] S1: Preparation of sodium alginate solution: weigh 0.5 g of sodium alginate, add it into 100 mL of distilled water to dissolve, stir it in a water bath at 80°C for 30 min, and after it is completely dissolved, obtain a sodium alginate solution with a concentration of 5 mg / mL;

[0062] S2: Preparation of zein ethanol solution: weigh 2 g of zein, add 100 mL of 85% ethanol solution to dissolve it, stir for 30 min in a water bath at 80° C., and obtain a zein solution after it is completely dissolved;

[0063] S3: Preparation of sodium caseinate solution: weigh 0.25 g sodium caseinate, add 100 mL distilled water to dissolve, stir for 30 min in a water bath at 80° C., and obtain a sodium caseinate solution after complete dissolution;

[0064] S4: first add 2% black currant polyphenol solution to the zein solution obtained in S2; then add the sodium caseinate solution obtained in S3, wherein the mixing mass ratios of the sodium caseinate solution and the zein solution are 1:1, 2:1, 3:1, 4:1 and 5:1 respectively; stir evenly, remove ethanol by rotary evaporation, then add an equal volume of sodium alginate solution obtained in S1, and add 5% citric acid; stir evenly, freeze-dry and then crush to obtain polyphenol solid beverages with different mixing ratios of the sodium caseinate solution and the zein solution.

[0065] In this example, sensory evaluation was performed on the polyphenol solid beverage obtained above. The results are as follows: Figure 2 As shown, in this embodiment, under the conditions that the solubility of the sodium alginate solution is 5 mg / mL and the amount of citric acid added is 5%, as the mixing ratio of the sodium caseinate solution to the zein solution increases, the sensory score of the prepared polyphenol solid beverage also increases; when the ratio of the sodium caseinate solution to the zein solution is 2:1, 3:1 and 4:1, the sensory scores of the prepared polyphenol solid beverage are 83, 86 and 82 points respectively; when the ratio of the sodium caseinate solution to the zein solution continues to increase, the sensory score of the prepared polyphenol solid beverage begins to decrease; among them, when the ratio of the sodium caseinate solution to the zein solution is 3:1, the sensory score is the highest. It can be seen that the optimal ratio of the sodium caseinate solution to the zein solution in the polyphenol solid beverage prepared by the present invention is 3:1.

[0066] Example 4: Effect of citric acid addition on sensory scores of polyphenol solid beverages

[0067] S1: Preparation of sodium alginate solution: weigh 0.5 g of sodium alginate, add it into 100 mL of distilled water to dissolve, stir it in a water bath at 80°C for 30 min, and after it is completely dissolved, obtain a sodium alginate solution with a concentration of 5 mg / mL;

[0068] S2: Preparation of zein ethanol solution: weigh 2 g of zein, add 100 mL of 85% ethanol solution to dissolve it, stir for 30 min in a water bath at 80° C., and obtain a zein solution after it is completely dissolved;

[0069] S3: Preparation of sodium caseinate solution: weigh 0.25 g sodium caseinate, add 100 mL distilled water to dissolve, stir for 30 min in a water bath at 80° C., and obtain a sodium caseinate solution after complete dissolution;

[0070] S4: first add 2% black currant polyphenol solution to the zein solution obtained in S2; then add the sodium caseinate solution obtained in S3, wherein the mixing mass ratio of the sodium caseinate solution to the zein solution is 4:1; stir evenly, remove ethanol by rotary evaporation, and then add equal volumes of sodium alginate solution obtained in S1, and add 2%, 3%, 4%, 5% and 6% citric acid respectively; stir evenly, freeze-dry and then crush to obtain polyphenol solid beverages with different citric acid addition amounts.

[0071] In this example, sensory evaluation was performed on the polyphenol solid beverage obtained above. The results are as follows: Figure 3 As shown, in this embodiment, under the conditions that the solubility of the sodium alginate solution is 5 mg / mL and the mixing mass ratio of the sodium caseinate solution to the zein solution is 4:1, as the amount of citric acid added increases, the sensory score of the prepared polyphenol solid beverage also increases; when the amount of citric acid added is 4%, the sensory score of the prepared polyphenol solid beverage reaches a maximum value of 84 points, and as the amount of citric acid added continues to increase, the sensory score of the prepared polyphenol solid beverage begins to decrease. It can be seen that the optimal amount of citric acid added in the polyphenol solid beverage prepared by the present invention is 4%.

[0072] Effect experiment:

[0073] In this example, 15 food professionals were selected to form a sensory evaluation panel, and the appearance, color, texture and taste were used as evaluation indicators to conduct a sensory evaluation on the black currant polyphenol solid beverage. The evaluation criteria are shown in Table 3.

[0074] Table 3

[0075]

[0076] According to the single factor test results of Examples 2-4, this embodiment carried out a three-factor three-level orthogonal test with sensory score as an index, and used the range analysis method to determine the primary and secondary relationship and the best combination of the sensory score of the polyphenol solid beverage, and the results are shown in Table 4. The primary and secondary relationships of the three factors (three factors) affecting the sensory score of the prepared polyphenol solid beverage are B>A>C, that is, the ratio of sodium caseinate solution to zein solution has the greatest influence on the sensory score of the prepared polyphenol solid beverage, while the citric acid addition has the least influence on the sensory score of the prepared polyphenol solid beverage; the parameters of each factor are A2B2C2, that is, the optimal conditions for preparing the polyphenol solid beverage are: the concentration of sodium alginate solution is 5 mg / mL, the ratio of sodium caseinate solution to zein solution is 3:1, and the citric acid addition is 4%.

[0077] Table 4

[0078]

[0079]

[0080] Example 5: Application of polyphenol solid beverage in improving intestinal prebiotic effect

[0081] S1: Prepare liquid culture medium according to the instructions and sterilize it for later use. Under a sterile environment, take four important intestinal bacteria, namely Bifidobacterium, Lactobacillus, Enterococcus faecalis and Escherichia coli (the strains were all purchased from Beina Biotechnology). After activating the four bacteria, add 0%, 3%, 6% and 9% of polyphenol solid beverage respectively, incubate at 37°C for 12h, then take out and store in a 4°C refrigerator.

[0082] S2: Prepare four bacterial culture media for Bifidobacterium, Lactobacillus, Enterococcus faecalis and Escherichia coli. Use a sterile pipette to draw 0.1mL of bacterial solution and inoculate it on agar plates with different dilutions. Use a sterile spreader to spread the bacterial solution evenly, then pour a layer of culture medium and seal it with sealing film. Invert the plate and incubate at 37℃ for 48h. After the colonies grow, count them using the plate count method.

[0083] In this experiment, the bacterial culture medium with different amounts of polyphenol solid beverages added was measured by plate counting method to determine the growth of bacteria. Figure 4-7 As shown, in the solid culture medium after 48 hours of culture, the number of Bifidobacterium group and Lactobacillus group in the experimental group added with the polyphenol solid beverage prepared in Example 1 was significantly increased (p<0.05), and the number of Enterococcus faecalis group and Escherichia coli group was significantly decreased (P<0.05), compared with the blank control group, indicating that the polyphenol solid beverage provided by the present invention has a significant prebiotic effect and has a certain intestinal protection function.

[0084] The contents not described in detail in the specification of the present invention are well-known technologies for those skilled in the art. Although the present invention has been disclosed as above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing a polyphenol solid beverage with intestinal protection function, characterized in that: The preparation method comprises the following steps: S1: Preparation of sodium alginate solution: weigh sodium alginate, add distilled water to dissolve, and stir in a water bath at 80°C for 30 minutes to obtain a sodium alginate solution; S2: Preparation of zein ethanol solution: weigh zein, add ethanol solution to dissolve it, and stir it in a water bath at 80° C. for 30 minutes to obtain a zein solution; S3: Preparation of sodium caseinate solution: weigh sodium caseinate, add distilled water to dissolve, and stir in a water bath at 80° C. for 30 min to obtain a sodium caseinate solution; S4: first add the black currant polyphenol solution to the zein solution obtained in S2, then add the sodium caseinate solution obtained in S3, stir evenly, remove ethanol by rotary evaporation, then add the same volume of the sodium alginate solution obtained in S1, add citric acid, stir evenly, freeze-dry and then crush to obtain a polyphenol solid beverage.

2. The preparation method according to claim 1, characterized in that: The concentration of the sodium alginate solution in S1 is 3 mg / mL-7 mg / mL.

3. The preparation method according to claim 1, characterized in that: The mixing ratio of the zein and the ethanol solution in S2 is 1 g:50 mL.

4. The preparation method according to claim 1, characterized in that: The concentration of the ethanol solution in S2 is 85%.

5. The preparation method according to claim 1, characterized in that: The concentration of the sodium caseinate solution in S3 is 2.5 mg / mL.

6. The preparation method according to claim 1, characterized in that: The addition amount of the black currant polyphenol solution in S4 is 2%.

7. The preparation method according to claim 1, characterized in that: The mixing mass ratio of the sodium caseinate solution and the zein ethanol solution in S4 is (2-4):

1.

8. The preparation method according to claim 1, characterized in that: The amount of citric acid added in S4 is 4%-5%.

9. A polyphenol solid beverage with intestinal protection function, characterized in that: The polyphenol solid beverage is obtained by the preparation method according to any one of claims 1 to 8.

10. Use of the polyphenol solid beverage according to claim 9 in improving the prebiotic effect.

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