Production process of vegetable drink containing active organic iron extracted from brassica rapa leaves

Abstract

The invention relates to the technical field of beverage production processes, and discloses a production process of a vegetable beverage containing active organic iron extracted from brassica rapa leaf, and the production process comprises the following steps: S1, a raw material preparation stage, S2, a component extraction stage, S3, a filtration and concentration stage, S4, a preparation stage, and S5, a packaging stage. An iron supplement product is developed, iron of the iron supplement product is derived from natural active organic iron in the brassica rapa leaf raw material, and the iron in the form is more easily absorbed and utilized by a human body, so that the bioavailability of the iron is effectively improved, and side effects are reduced; compared with a traditional inorganic iron supplement, the prepared nutritional beverage can significantly reduce or avoid gastrointestinal discomfort and other side effects, so that the product is safer and suitable for long-term use.

Description

Technical Field

[0001] The invention relates to the technical field of beverage production technology, and discloses a production process of a vegetable drink containing active organic iron extracted from chamae chinensis leaves. Background Art

[0002] The current nutritional supplement and health drink industry is developing rapidly, especially iron supplement products, which are in extremely high demand worldwide. The growth of this demand is mainly driven by the following factors: increased health awareness, changes in population structure, and changes in lifestyle. Despite the large market demand, existing iron supplement products still face many challenges in terms of efficiency, safety, and user experience, which have become bottlenecks in the development of the industry. For example, although inorganic iron supplements are widely used, they have low bioavailability and are prone to cause side effects such as indigestion; while organic iron products on the market are often expensive and have limited sources, making it difficult to meet the broad market demand.

[0003] In the existing nutritional supplement and health drink fields, although there are many iron supplement products on the market, these products generally face the following major problems:

[0004] 1. Low bioavailability: Most iron supplement products use inorganic iron sources, such as ferrous sulfate, which have relatively low bioavailability; this means that even if you take in enough iron, the amount of iron that the human body can actually absorb and utilize is very limited, thus affecting the effect of iron supplementation;

[0005] 2. Significant side effects: Common side effects of traditional inorganic iron supplements include gastrointestinal discomfort, constipation or diarrhea, which largely limit the use of inorganic iron supplements, especially in children, pregnant women and other groups who are more sensitive to side effects;

[0006] 3. Poor sensory acceptance: Inorganic iron supplements often have a metallic taste. For children or people who are sensitive to certain tastes, this taste is often difficult to accept, thus affecting the long-term use of iron supplements. Summary of the invention

[0007] In view of the defects in the prior art, the present invention provides a production process for a vegetable drink containing active organic iron extracted from chamaemoru leaves, which can provide higher bioavailability, reduce or avoid gastrointestinal side effects, and have good sensory acceptance to meet the needs of different groups of people.

[0008] In order to solve the above technical problems, the present invention proposes the following technical solutions:

[0009] A production process of a vegetable drink containing active organic iron extracted from chamae chinensis leaves, the production process comprising the following steps:

[0010] S1, raw material preparation stage, the raw material preparation stage includes preparing the chamagu leaf raw material and pre-treating the chamagu leaf raw material;

[0011] S2, component extraction stage, mixing the chamagu leaf raw material pretreated in S1 with the extraction solvent, and using ultrasonic assistance to extract the mixed solution containing active organic iron in the chamagu leaf raw material;

[0012] S3, filtering and concentrating stage, filtering and concentrating the mixed solution extracted in S2 to obtain a concentrated mixed solution of Chamagold leaves rich in active organic iron;

[0013] S4, a preparation stage, mixing and proportioning the mixed liquid filtered and concentrated in S3 with auxiliary materials, and then subjecting the mixture to high pressure homogenization to obtain a homogenized beverage mixture;

[0014] S5, packaging stage, the mixed liquid obtained in S4 is sterilized at high temperature, filled into pre-sterilized containers after sterilization, and sealed and packaged.

[0015] Furthermore, in S1, the prepared Chamagu leaf raw material is not damaged; pretreatment of the Chamagu leaf raw material includes washing, cutting and drying the Chamagu leaf raw material, washing refers to using clean water to thoroughly wash the Chamagu leaf raw material to remove dirt and other impurities on the surface of the Chamagu leaf raw material, cutting refers to cutting the washed Chamagu leaf raw material into small pieces through a cutting machine, and drying refers to drying the cut Chamagu leaf raw material at low temperature through food-grade drying equipment.

[0016] Further, in S2, the extraction solvent is a low-concentration ethanol aqueous solution, and an ultrasonic extraction device is used to emit ultrasonic waves to assist in processing the mixed solution for 1-2 hours, and the temperature is controlled at 50-60°C to extract the mixed solution containing active organic iron from the chamagu leaf raw material.

[0017] Further, in S3, the mixed liquid extracted in S2 is filtered by a filtering device to remove plant residues, and the filtered mixed liquid is evaporated and concentrated by a rotary evaporator to obtain a concentrated mixed liquid of Chamagyl leaves rich in active organic iron.

[0018] Further, in S4, the auxiliary materials include natural sweeteners, stabilizers, and natural flavors, and the ratio of the auxiliary materials to the mixed liquid is: natural sweetener 2%-5% w / v, that is, 2 grams to 5 grams of natural sweetener per 100 milliliters of beverage mixture; stabilizer 0.02%-0.1% w / v, that is, 0.02 to 0.1 grams of stabilizer per 100 milliliters of beverage mixture; natural flavor 0.1%-1% w / v, that is, 0.1 to 1 gram of natural flavor per 100 milliliters of beverage mixture.

[0019] Furthermore, the natural sweetener is honey, the stabilizer is xanthan gum, and the natural flavor is citric acid.

[0020] Furthermore, the auxiliary material also includes a trace element supplement, and the trace element supplement is selected from selenium.

[0021] Furthermore, the high-pressure homogenization process uses a high-pressure homogenizer with a pressure range of 100 to 200 MPa.

[0022] Further, in S5, the temperature range of high temperature sterilization is 120° C. to 140° C., and the sterilization time is 5 to 15 seconds.

[0023] It can be seen from the above technical solution that the beneficial effects of the present invention are:

[0024] Improve the bioavailability of iron: Develop an iron supplement product whose iron is derived from the naturally active organic iron in the Chamagold leaf raw material. This form of iron is more easily absorbed and utilized by the human body, thereby effectively improving the bioavailability of iron.

[0025] Reduce side effects: By utilizing the natural ingredients of chamaguchi leaves, the nutritious beverage prepared can significantly reduce or avoid side effects such as gastrointestinal discomfort compared to traditional inorganic iron supplements, making the product safer and suitable for long-term use.

[0026] Meet consumer demand for natural and healthy products: Through scientific extraction and preparation processes, ensure that the products are additive-free, pollution-free, and healthier and safer. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following is a brief introduction to the drawings required for the specific embodiments or the description of the prior art. In all the drawings, similar elements or parts are generally identified by similar reference numerals. In the drawings, the elements or parts are not necessarily drawn according to the actual scale.

[0028] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0029] The following embodiments of the technical solution of the present invention are described in detail in conjunction with the accompanying drawings. The following embodiments are only used to more clearly illustrate the technical solution of the present invention, and are therefore only used as examples, and cannot be used to limit the protection scope of the present invention.

[0030] Embodiment 1:

[0031] Reference Figure 1 , a production process of a vegetable drink containing active organic iron extracted from chamagu leaves, the production process comprising the following steps:

[0032] S1, raw material preparation stage, the raw material preparation stage includes preparing the chamagu leaf raw material and pre-treating the chamagu leaf raw material;

[0033] S2, component extraction stage, mixing the chamagu leaf raw material pretreated in S1 with the extraction solvent, and using ultrasonic assistance to extract the mixed solution containing active organic iron in the chamagu leaf raw material;

[0034] S3, filtering and concentrating stage, filtering and concentrating the mixed solution extracted in S2 to obtain a concentrated mixed solution of Chamagold leaves rich in active organic iron;

[0035] S4, a preparation stage, mixing and proportioning the mixed liquid filtered and concentrated in S3 with auxiliary materials, and then subjecting the mixture to high pressure homogenization to obtain a homogenized beverage mixture;

[0036] S5, packaging stage, the mixed liquid obtained in S4 is sterilized at high temperature, filled into pre-sterilized containers after sterilization, and sealed and packaged.

[0037] In S1, the prepared Chamagu leaf raw material is not damaged; pre-treatment of the Chamagu leaf raw material includes washing, cutting and drying the Chamagu leaf raw material, washing means using clean water to thoroughly wash the Chamagu leaf raw material to remove dirt and other impurities on the surface of the Chamagu leaf raw material, cutting means cutting the washed Chamagu leaf raw material into small pieces by a cutting machine, and drying means drying the cut Chamagu leaf raw material at a low temperature by a food-grade drying device. The washed Chamagu leaf raw material is dried at 45°C-55°C until the moisture content is less than 5%.

[0038] In S2, the extraction solvent is a low-concentration ethanol aqueous solution, and an ultrasonic extraction device is used to emit ultrasonic waves to assist in processing the mixed solution for 1-2 hours, and the temperature is controlled at 50-60°C to extract the mixed solution containing active organic iron in the chamagu leaf raw material. The ultrasonic extraction device emits ultrasonic waves to assist in efficiently destroying the plant cell walls at a lower temperature, thereby increasing the extraction rate while retaining the activity of sensitive nutrients.

[0039] In S3, the mixed solution extracted in S2 is filtered by a filtering device to remove plant residues, and the filtered mixed solution is evaporated and concentrated by a rotary evaporator to obtain a concentrated mixed solution of Chamagu leaves rich in active organic iron. The rotary evaporator is used to concentrate the extract and remove the solvent used in the extraction process. The rotary evaporator can operate at a lower temperature to protect the nutrients from being destroyed by high temperature.

[0040] In S4, the auxiliary materials include natural sweeteners, stabilizers, and natural flavors. The ratio of the auxiliary materials to the mixed liquid is: natural sweetener 2%-5% w / v, that is, 2 grams to 5 grams of natural sweetener per 100 milliliters of beverage mixed liquid; stabilizer 0.02%-0.1% w / v, that is, 0.02 to 0.1 grams of stabilizer per 100 milliliters of beverage mixed liquid; natural flavor 0.1%-1% w / v, that is, 0.1 to 1 gram of natural flavor per 100 milliliters of beverage mixed liquid.

[0041] The natural sweetener is honey, the stabilizer is xanthan gum, and the natural flavor is citric acid.

[0042] The auxiliary material also includes a trace element supplement, and the trace element supplement is selected from selenium.

[0043] The high-pressure homogenization process uses a high-pressure homogenizer with a pressure range of 100 to 200 MPa. Before using the high-pressure homogenizer, the pH value of the mixed liquid needs to be adjusted to 6.5-7.0. The high-pressure homogenizer is used to improve the stability and taste of the beverage. Through the high-pressure homogenizer treatment, the particle size in the beverage is reduced, making the product more uniform and delicate.

[0044] In S5, the temperature range of high temperature sterilization is 120°C to 140°C, and the sterilization time is 5 to 15 seconds.

[0045] Embodiment 2:

[0046] Reference Figure 1 , a production process of a vegetable drink containing active organic iron extracted from chamagu leaves, the production process comprising the following steps:

[0047] S1, raw material preparation stage, the raw material preparation stage includes preparing the chamagu leaf raw material and pre-treating the chamagu leaf raw material;

[0048] S2, component extraction stage, mixing the chamagu leaf raw material pretreated in S1 with the extraction solvent, and using ultrasonic assistance to extract the mixed solution containing active organic iron in the chamagu leaf raw material;

[0049] S3, filtering and concentrating stage, filtering and concentrating the mixed solution extracted in S2 to obtain a concentrated mixed solution of Chamagold leaves rich in active organic iron;

[0050] S4, a preparation stage, mixing and proportioning the mixed liquid filtered and concentrated in S3 with auxiliary materials, and then subjecting the mixture to high pressure homogenization to obtain a homogenized beverage mixture;

[0051] S5, packaging stage, the mixed liquid obtained in S4 is sterilized at high temperature, filled into pre-sterilized containers after sterilization, and sealed and packaged.

[0052] In S1, the prepared Chamagu leaf raw material is not damaged; pre-treatment of the Chamagu leaf raw material includes washing, cutting and drying the Chamagu leaf raw material, washing means using clean water to thoroughly wash the Chamagu leaf raw material to remove dirt and other impurities on the surface of the Chamagu leaf raw material, cutting means cutting the washed Chamagu leaf raw material into small pieces by a cutting machine, and drying means drying the cut Chamagu leaf raw material at a low temperature by a food-grade drying device. The washed Chamagu leaf raw material is dried at 45°C-55°C until the moisture content is less than 5%.

[0053] In S2, the extraction solvent is pure water, and an ultrasonic extraction device is used to emit ultrasonic waves to assist in processing the mixed liquid for 1-2 hours. The temperature is controlled at 50-60°C to extract the mixed liquid containing active organic iron from the Chamagu leaf raw material.

[0054] In S3, a centrifugal device is used to filter the mixed solution extracted in S2 to remove plant residues, and a rotary evaporator is used to evaporate and concentrate the filtered mixed solution to obtain a concentrated mixed solution of Chamagu leaves rich in active organic iron. The centrifugal device can generate a strong centrifugal force through high-speed rotation to effectively separate solid-liquid mixtures.

[0055] In S4, the auxiliary materials include natural sweeteners, stabilizers, and natural flavors. The ratio of the auxiliary materials to the mixed liquid is: natural sweetener 2%-5% w / v, that is, 2 grams to 5 grams of natural sweetener per 100 milliliters of beverage mixed liquid; stabilizer 0.02%-0.1% w / v, that is, 0.02 to 0.1 grams of stabilizer per 100 milliliters of beverage mixed liquid; natural flavor 0.1%-1% w / v, that is, 0.1 to 1 gram of natural flavor per 100 milliliters of beverage mixed liquid.

[0056] Vitamin C: As a fortifying ingredient, vitamin C can significantly improve the absorption rate of iron, while also having an antioxidant effect and enhancing the body's immunity.

[0057] The natural sweetener is an equivalent amount of Stivia to adjust the ideal sweetness while taking into account the nutritional value and energy intake. The stabilizer is carrageenan to ensure the stability and uniformity of the beverage texture. The natural flavor is natural fruit juice to provide a refreshing taste and increase the vitamin C content.

[0058] The auxiliary materials also include trace element supplements, which are selected from folic acid, zinc or vitamin C. Folic acid: It is especially important for pregnant women, helps prevent neural tube defects, and is also necessary for red blood cell production; zinc: As an important trace element, zinc can promote the body's absorption and utilization of iron, and is also essential for maintaining the normal function of the immune system; vitamin C: As a fortifying ingredient, vitamin C can significantly increase the absorption rate of iron, and at the same time has an antioxidant effect and enhances the body's immunity. Among them, the vitamin C content is 50mg-100mg / 100ml, which strengthens iron absorption; the folic acid content is 100μg-200μg / 100ml, which meets the needs of specific groups of people; the zinc content is 2mg-5mg / 100ml, which assists the absorption and utilization of iron.

[0059] The high-pressure homogenization process uses a high-pressure homogenizer with a pressure range of 100 to 200 MPa. Before using the high-pressure homogenizer, the pH value of the mixed liquid needs to be adjusted to 6.5-7.0.

[0060] In S5, the temperature range of high temperature sterilization is 120°C to 140°C, and the sterilization time is 5 to 15 seconds.

[0061] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. These modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be included in the scope of the claims and specification of the present invention.

Claims

1. A production process for a vegetable drink containing active organic iron extracted from chamacha leaves, characterized in that: The production process includes the following steps: S1, raw material preparation stage, the raw material preparation stage includes preparing the chamagu leaf raw material and pre-treating the chamagu leaf raw material; S2, component extraction stage, mixing the chamagu leaf raw material pretreated in S1 with the extraction solvent, and using ultrasonic assistance to extract the mixed solution containing active organic iron in the chamagu leaf raw material; S3, filtering and concentrating stage, filtering and concentrating the mixed solution extracted in S2 to obtain a concentrated mixed solution of Chamagold leaves rich in active organic iron; S4, a preparation stage, mixing and proportioning the mixed liquid filtered and concentrated in S3 with auxiliary materials, and then subjecting the mixture to high pressure homogenization to obtain a homogenized beverage mixture; S5, packaging stage, the mixed liquid obtained in S4 is sterilized at high temperature, filled into pre-sterilized containers after sterilization, and sealed and packaged.

2. The production process of a vegetable drink containing active organic iron extracted from chamae chinensis leaves according to claim 1, characterized in that: In S1, the prepared Chamagu leaf raw material is not damaged; the pretreatment of the Chamagu leaf raw material includes washing, cutting and drying the Chamagu leaf raw material, washing refers to using clean water to thoroughly wash the Chamagu leaf raw material to remove dirt and other impurities on the surface of the Chamagu leaf raw material, cutting refers to cutting the washed Chamagu leaf raw material into small pieces by a cutting machine, and drying refers to drying the cut Chamagu leaf raw material at low temperature by food-grade drying equipment.

3. The production process of a vegetable drink containing active organic iron extracted from chamae chinensis leaves according to claim 1, characterized in that: In S2, the extraction solvent is a low-concentration ethanol aqueous solution, and an ultrasonic extraction device is used to emit ultrasonic waves to assist in processing the mixed solution for 1-2 hours. The temperature is controlled at 50-60°C to extract the mixed solution containing active organic iron from the chamagu leaf raw material.

4. The production process of a vegetable drink containing active organic iron extracted from chamae chinensis leaves according to claim 1, characterized in that: In S3, the mixed liquid extracted in S2 is filtered by filtering equipment to remove plant residues, and the filtered mixed liquid is evaporated and concentrated by a rotary evaporator to obtain a concentrated mixed liquid of Chamagold leaves rich in active organic iron.

5. The production process of a vegetable drink containing active organic iron extracted from chamae chinensis leaves according to claim 1, characterized in that: In S4, the auxiliary materials include natural sweeteners, stabilizers, and natural flavors. The ratio of the auxiliary materials to the mixed liquid is: natural sweetener 2%-5% w / v, that is, 2 grams to 5 grams of natural sweetener per 100 milliliters of beverage mixed liquid; stabilizer 0.02%-0.1% w / v, that is, 0.02 to 0.1 grams of stabilizer per 100 milliliters of beverage mixed liquid; natural flavor 0.1%-1% w / v, that is, 0.1 to 1 gram of natural flavor per 100 milliliters of beverage mixed liquid.

6. The production process of a vegetable drink containing active organic iron extracted from chamagra leaves according to claim 5, characterized in that: The natural sweetener is honey, the stabilizer is xanthan gum, and the natural flavor is citric acid.

7. The production process of a vegetable drink containing active organic iron extracted from chamagra leaves according to claim 6, characterized in that: The auxiliary material also includes a trace element supplement, and the trace element supplement is selected from selenium.

8. The production process of a vegetable drink containing active organic iron extracted from chamae chinensis leaves according to claim 5, characterized in that: The high-pressure homogenization process uses a high-pressure homogenizer with a pressure range of 100 to 200 MPa.

9. The production process of a vegetable drink containing active organic iron extracted from chamae chinensis leaves according to claim 1, characterized in that: In S5, the temperature range of high temperature sterilization is 120°C to 140°C, and the sterilization time is 5 to 15 seconds.

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