Bubble water beverage and production method thereof

Abstract

The invention provides a sparkling water beverage and a production method thereof. The beverage comprises the following raw materials in parts by weight: 2-5 parts of a compound fermentation product, 0.5-1 part of a cassia seed extract, 1-2 parts of a siraitia grosvenorii extract, 3-6 parts of compound fruit enzyme freeze-dried powder, 0.01-0.02 part of vitamin E and 100 parts of purified water, wherein the addition amount of carbon dioxide is 1.5-2.5 liters per liter of the beverage. Through scientific and reasonable formula design and an advanced preparation process, the sparkling water beverage disclosed by the invention has remarkable functions of reducing blood sugar and resisting oxidation, also has good taste and color, and provides a healthy functional beverage choice for consumers.

Description

Technical Field

[0001] The invention belongs to the field of food production, and in particular relates to a carbonated water beverage and a production method thereof. Background Art

[0002] With the changes in modern lifestyles, the incidence of chronic diseases such as diabetes and cardiovascular diseases has increased year by year. These health problems are closely related to poor eating habits, lack of exercise and environmental factors. Type 2 diabetes, in particular, has become one of the major public health challenges worldwide. At the same time, oxidative stress plays an important role in the development of a variety of chronic diseases, including diabetic complications such as retinopathy, nephropathy and neuropathy. Therefore, the development of functional beverages that can help control blood sugar levels and provide antioxidant protection has become an important research direction.

[0003] Traditional carbonated beverages usually contain high amounts of sugar and other additives, which not only increase calorie intake, but may also have an adverse effect on blood sugar levels and lack antioxidant ingredients. In contrast, sugar-free or low-sugar sparkling water is favored by consumers because it does not contain additional calories. However, pure sugar-free sparkling water does not have the active effect of regulating blood sugar and anti-oxidation. In order to meet consumers' growing demand for healthy drinks, researchers began to explore how to add natural ingredients with blood sugar-lowering and antioxidant properties to sparkling water, thereby creating a new functional beverage that is both refreshing and healthy.

[0004] A variety of herbs, fruits and their extracts have been shown to have potential hypoglycemic effects. For example, bitter melon (Momordica charantia) contains a variety of bioactive compounds, including polypeptide-P and chalcone, which are believed to mimic the effects of insulin and help improve glucose metabolism. In addition, certain components in cinnamon (Cinnamomum verum) have also been found to increase cell sensitivity to insulin and may slow down the rate of blood sugar rise after a meal.

[0005] In addition, studies have shown that certain types of tea, such as green tea (Camellia sinensis), are rich in catechins, which not only have powerful antioxidant properties but also have been shown to promote blood sugar stability through different mechanisms.

[0006] There are some functional beverages on the market that use bitter melon extract as one of the main ingredients, aiming to help consumers control blood sugar. Many brands have also launched sugar-free or low-sugar beverages based on green tea, emphasizing its antioxidant and potential blood sugar management benefits. However, the content of active ingredients in many functional beverages is not enough to produce significant physiological effects. Some natural ingredients with hypoglycemic and antioxidant properties may have bitter or other unpleasant tastes, affecting consumers' drinking experience. To solve this problem, the amount of active ingredients added may be reduced, thereby weakening their efficacy.

[0007] Based on the above problems, developing a new type of beverage that can maintain the original flavor of sparkling water and exert the blood sugar lowering and antioxidant effects has become an innovative direction. Summary of the invention

[0008] The object of the present invention is to provide a sparkling water beverage and a production method thereof, wherein the sparkling water beverage has a blood sugar lowering effect and an antioxidant capacity while maintaining a good taste and flavor, thereby providing consumers with a healthy functional beverage choice.

[0009] In order to achieve the above object, the present invention provides the following technical solutions:

[0010] A sparkling water beverage comprises the following raw materials in parts by weight: 2-5 parts of composite fermentation product, 0.5-1 part of cassia seed extract, 1-2 parts of monk fruit extract, 3-6 parts of composite fruit enzyme freeze-dried powder, 0.01-0.02 part of vitamin E, 100 parts of pure water, and carbon dioxide added in an amount of 1.5-2.5 liters per liter of beverage.

[0011] Furthermore, the raw materials for preparing the composite fermentation product include, by weight: 2-4 parts of bitter melon, 4-5 parts of mulberry leaves, and 1-2 parts of turmeric.

[0012] Furthermore, the preparation method of the composite fermentation product comprises the following steps:

[0013] (1) Wash bitter melon, mulberry leaves and turmeric, break them into small pieces, add deionized water at a solid-liquid ratio of 1 g: 6-10 mL, heat and boil for 1-2 hours, add water to the original volume every 10-30 minutes, filter after heating to obtain a filtrate and a residue;

[0014] (2) adding deionized water, pectinase, cellulase, hemicellulase and acid protease to the filter residue in a mass ratio of 1:1 to 1.5, adjusting the pH value to 4.5 to 5, the temperature to 40 to 50° C., and performing enzymolysis for 5 to 10 hours; the amount of the pectinase, cellulase, hemicellulase and acid protease added is independently 0.1 to 1% of the mass of the filter residue;

[0015] (3) After the enzymatic hydrolysis is completed, the temperature is raised to 80-100° C. and maintained for 10-20 minutes to inactivate the enzyme to obtain an enzymatic hydrolyzate;

[0016] (4) adding 1%-5% glucose and 0.05%-0.2% yeast extract to the filtrate of step (1) and the enzymatic hydrolyzate of step (3), respectively, and then inoculating 2-5wt% of composite bacteria to each, stirring evenly, and anaerobically fermenting at 37-40° C. for 2-3 days to obtain fermentation product A and fermentation product B, respectively, wherein the composite bacteria are Lactobacillus acidophilus, Bifidobacterium breve and Lactobacillus rhamnosus in a mass ratio of 1:2-4:1-2;

[0017] (5) Filter the fermentation product B, mix the filtrate with the fermentation product A, add 1%-5% glucose and 0.05%-0.2% yeast extract, and then inoculate 2-5wt% of Lactobacillus plantarum, stir evenly, and perform anaerobically fermentation at 35-37°C for 3-4 days to obtain the composite fermentation product.

[0018] Bitter melon contains a variety of active substances such as momordica charantia, which have been proven to have the effect of lowering blood sugar. Mulberry leaves contain 1-deoxynojirimycin (DNJ), which can inhibit the activity of α-glucosidase in the intestines and slow down the decomposition of carbohydrates into monosaccharides, thereby helping to control the rise in blood sugar after a meal. Turmeric has anti-inflammatory and antioxidant effects, and can also improve insulin sensitivity and indirectly help blood sugar control. The present invention selects these three raw materials to work together, which can affect blood sugar levels from different pathways. Bitter melon directly promotes the decrease in blood sugar, mulberry leaves work by delaying the digestion process, and the antioxidant support provided by turmeric helps protect β cells from oxidative stress damage and maintain normal insulin secretion function. The blood sugar-lowering effect of the product after the three raw materials are compounded is significantly improved.

[0019] The present invention selects a specific ratio of Lactobacillus acidophilus, Bifidobacterium breve and Lactobacillus rhamnosus as composite bacteria for the first fermentation, and then adds Lactobacillus plantarum for the second fermentation. The first fermentation preliminarily processes raw materials such as bitter melon, mulberry leaves, and turmeric, making the effective components therein easier to extract, and the second fermentation further transforms the products after the first fermentation, especially by introducing Lactobacillus plantarum, which can enrich the biodiversity of the final product and increase more types of beneficial metabolites. The composite fermentation product can also increase the bioavailability of active substances in cassia seed and monk fruit extracts, making them more easily absorbed by the human body and play a role.

[0020] The invention can release more antioxidant components from the raw materials by enzymatically treating the raw material filter residue, and the fermentation process further improves the bioavailability of these components and improves the antioxidant capacity of the product.

[0021] Furthermore, in parts by weight, the raw materials for preparing the compound fruit enzyme freeze-dried powder include: 4 to 5 parts of blueberries, 4 to 5 parts of raspberries, and 2 to 3 parts of cherries.

[0022] Furthermore, the preparation method of the composite fruit enzyme freeze-dried powder comprises the following steps:

[0023] (1) Wash blueberries, raspberries and cherries, break them into small pieces, add a mixture of citric acid and 60-80 wt% ethanol aqueous solution in a mass ratio of 1:20-50, and the solid-liquid ratio is 1 g:3-7 mL, heat to 30-50° C., extract for 1-2 hours, filter after the extraction, and vacuum concentrate to remove citric acid and ethanol to obtain an extract;

[0024] (2) The pH value of the extract of step (1) is adjusted to 5-6, β-glucosidase is added at 1.5-2.5% by weight of the extract, the temperature is raised to 40-50° C., and the hydrolysis reaction is carried out for 3-5 hours. After the reaction is completed, the filtrate is filtered, the filtrate is concentrated, and vacuum dried to obtain the composite fruit enzyme freeze-dried powder.

[0025] Blueberries, raspberries and cherries are rich in antioxidants such as anthocyanins. In the preparation process of compound fruit enzyme freeze-dried powder, citric acid and ethanol are used to extract them, which can fully extract the anthocyanins in the raw materials and help maintain the activity of these natural compounds; further, β-glucosidase is used to hydrolyze them. β-glucosidase can hydrolyze the glycosidic bonds on the anthocyanin molecules, remove glycosides or acylation groups, and expose more phenolic hydroxyl groups, thereby enhancing its ability to react with free radicals and further improving the antioxidant properties of anthocyanins; the volume of anthocyanin molecules after hydrolysis is reduced, and it is easier to pass through the cell membrane, thereby improving its absorption rate and bioavailability in the body; the enzymatic hydrolysis process can also optimize the color and taste of the beverage.

[0026] Furthermore, the preparation method of the Cassia seed extract comprises the following steps:

[0027] (1) Wash Cassia seeds, dry them, and crush them into small particles;

[0028] (2) adding Cassia seed particles to a 60-80 wt % ethanol aqueous solution at a solid-liquid ratio of 1 g:10-20 mL, and heating under reflux for extraction for 1-2 hours;

[0029] (3) After the extraction is completed, the mixture is filtered and the filtrate is concentrated under vacuum to obtain the Cassia seed extract.

[0030] Furthermore, the preparation method of the monk fruit extract comprises the following steps:

[0031] (1) Wash the monk fruit, dry it, and crush it into small particles;

[0032] (2) adding the monk fruit granules to deionized water at a solid-liquid ratio of 1 g:10-20 mL, heating to boiling, maintaining for 1-2 hours, and filtering to obtain a first extract;

[0033] (3) adding the residue to deionized water again, with a solid-liquid ratio of 1 g:10-20 mL, heating to boiling, maintaining for 1-2 hours, and filtering to obtain a second extract;

[0034] (4) The two extracts are combined and concentrated in vacuo to obtain the Momordica grosvenori extract.

[0035] Cassia seed contains a variety of active ingredients, such as rhein and cassia glycosides, which help improve intestinal function and have a certain auxiliary effect on lowering blood sugar levels. Monk fruit is rich in mogroside V, a non-sugar sweetener that is much sweeter than sucrose but contains almost no calories. It is suitable for diabetic patients or people who need to control their sugar. In addition, other polyphenols contained in monk fruit also show strong antioxidant properties, which help to remove free radicals in the body and reduce the damage caused by oxidative stress to the body.

[0036] In terms of taste and color, the bubble water of the present invention gives the beverage a bright color by adding the compound fruit enzyme freeze-dried powder, and brings a strong berry aroma, which enhances the pleasant feeling when drinking. Anthocyanins treated with β-glucosidase are more easily absorbed by the human body, and the color and taste of the beverage are optimized, making it smoother and more delicate. The raw materials such as bitter melon, mulberry leaf and turmeric have a certain bitterness or special smell, but after fermentation treatment, their flavor can be significantly improved, making them softer and easier to accept. Cassia seed has a slight herbal aroma, and its addition can bring a fresh plant flavor to the beverage. Momordica grosvenori naturally contains the sweet substance mogroside V, which plays a role in increasing sweetness, while retaining a refreshing feeling and avoiding the heavy and greasy taste brought by traditional sugary drinks. In addition, Momordica grosvenori also has a subtle fruity aroma, which enhances the overall flavor level of the beverage. The appropriate addition of carbon dioxide adds a lively bubble feeling to the beverage, giving people a refreshing and refreshing feeling. On the whole, the sparkling water of the present invention maintains the characteristics of being refreshing and non-greasy while retaining a sense of layering and complexity, and is very suitable for daily drinking by people who pursue a healthy lifestyle.

[0037] The present invention also provides a method for preparing the above-mentioned sparkling water beverage, comprising the following steps:

[0038] (1) Mix the compound fruit enzyme freeze-dried powder with purified water, heat to 40-50° C., and stir for 30-60 minutes to fully dissolve the compound fruit enzyme freeze-dried powder to obtain material 1;

[0039] (2) adding the composite fermentation product, cassia seed extract, monk fruit extract, and vitamin E to material 1 and stirring evenly to obtain material 2;

[0040] (3) subjecting material 2 to high temperature instantaneous sterilization at a temperature of 110 to 120° C. for a time of 5 to 10 seconds to obtain material 3;

[0041] (4) The temperature of material 3 is lowered to 4-8° C., and carbon dioxide gas is introduced therein to obtain the sparkling water beverage. The amount of carbon dioxide added is 1.5-2.5 liters per liter of beverage.

[0042] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0043] 1. Highly effective hypoglycemic effect: The present invention uses bitter melon, mulberry leaves and turmeric as the main raw materials for the composite fermentation product. Momordica charantia in bitter melon can directly lower blood sugar levels; 1-deoxynojirimycin (DNJ) in mulberry leaves can inhibit the activity of α-glucosidase in the intestines, slow down the rate at which carbohydrates are decomposed into monosaccharides, and thus control the rise in blood sugar after a meal; curcumin in turmeric not only has anti-inflammatory and antioxidant effects, but also improves insulin sensitivity, indirectly helping blood sugar control. Through two fermentation processes, a specific proportion of Lactobacillus acidophilus, Bifidobacterium breve, Lactobacillus rhamnosus and Lactobacillus plantarum are used to further improve the extraction rate and bioavailability of the effective ingredients of these raw materials, thereby enhancing the hypoglycemic effect of the product.

[0044] 2. Powerful antioxidant properties: The compound fruit enzyme freeze-dried powder is made from blueberries, raspberries and cherries, which are rich in natural antioxidants such as anthocyanins. It is extracted by a mixed solvent of citric acid and ethanol and enzymatically treated with β-glucosidase to remove the glycosides or acylated groups that hinder the reaction of phenolic hydroxyl groups with free radicals, thereby significantly improving the antioxidant capacity of anthocyanins. After enzymatic hydrolysis, the molecular volume of anthocyanins is reduced, making them easier to be absorbed by the human body, improving their bioavailability in the body, and further enhancing the overall antioxidant properties of the beverage.

[0045] 3. Optimized taste and color: The sparkling water beverage of the present invention presents a natural and bright color and has a refreshing and pleasant flavor, which enhances the drinking experience of consumers. DETAILED DESCRIPTION

[0046] The technical scheme in the embodiment of the present invention will be clearly and completely described below. Obviously, the described embodiment is only a part of the embodiment of the present invention, rather than all the embodiments. Based on the embodiment in the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative work are within the scope of protection of the present invention. In addition, it is worth noting that the raw materials involved in the present invention are all common commercial products unless otherwise specified.

[0047] The following sources of raw materials are provided for illustrative purposes:

[0048] Pectinase was purchased from Angel Yeast Co., Ltd., with an enzyme activity of 50 U / mg;

[0049] Cellulase was purchased from Angel Yeast Co., Ltd., with an enzyme activity of 20 U / mg;

[0050] Hemicellulase was purchased from Angel Yeast Co., Ltd., with an enzyme activity of 100 U / mg;

[0051] Acidic protease was purchased from Angel Yeast Co., Ltd., with an enzyme activity of 1000 U / mg;

[0052] β-Glucosidase was purchased from Angel Yeast Co., Ltd., with an enzyme activity of 50 U / mg;

[0053] Lactobacillus acidophilus was purchased from Beijing Zhongke Zhijian Biotechnology Co., Ltd. with the number CICC 6074;

[0054] Bifidobacterium breve was purchased from Beijing Zhongke Zhijian Biotechnology Co., Ltd. with the number CICC 6079;

[0055] Lactobacillus rhamnosus was purchased from Beijing Zhongke Quality Inspection Biotechnology Co., Ltd. with the number ZKCC 15463.

[0056] Example 1

[0057] This embodiment provides a method for preparing a composite fermentation product, comprising the following steps:

[0058] (1) 2 parts by mass of bitter melon, 5 parts by mass of mulberry leaves and 1 part by mass of turmeric were washed and broken into small pieces, and deionized water was added at a solid-liquid ratio of 1 g:8 mL to obtain a mixture; heated and boiled for 2 hours, during which water was added every 10 minutes to the original volume (the volume of the mixture), and filtered after the heating was completed to obtain a filtrate and a filter residue;

[0059] (2) adding deionized water, pectinase, cellulase, hemicellulase and acid protease to the filter residue in a mass ratio of 1:1, adjusting the pH value to 4.8, the temperature to 45° C., and performing enzymolysis for 8 hours; the amount of the pectinase, cellulase, hemicellulase and acid protease added is independently 0.5% of the mass of the filter residue;

[0060] (3) After the enzymatic hydrolysis is completed, the temperature is raised to 100° C. and maintained for 10 minutes to inactivate the enzyme to obtain an enzymatic hydrolyzate;

[0061] (4) adding 2% by weight of glucose and 0.1% by weight of yeast extract to the filtrate of step (1) and the enzymatic hydrolyzate of step (3), respectively, and then inoculating 3% by weight of composite bacteria to each of them, stirring evenly, and anaerobically fermenting at 37° C. for 3 days to obtain fermentation product A and fermentation product B, respectively, wherein the composite bacteria are Lactobacillus acidophilus, Bifidobacterium breve and Lactobacillus rhamnosus in a mass ratio of 1:3:2;

[0062] (5) Filter the fermentation product B, mix the filtrate with the fermentation product A, add 1% glucose and 0.05% yeast extract compared to the weight of the fermentation product A, and then inoculate 4wt% of Lactobacillus plantarum, stir evenly, and perform anaerobically fermentation at 36°C for 4 days to obtain the composite fermentation product.

[0063] Example 2

[0064] This embodiment provides a method for preparing a composite fruit enzyme freeze-dried powder, comprising the following steps:

[0065] (1) 5 parts by weight of blueberries, 4 parts by weight of raspberries and 2 parts by weight of cherries were washed and broken into small pieces, and a mixture of citric acid and 60 wt% ethanol aqueous solution in a mass ratio of 1:30 was added, and the solid-liquid ratio was 1 g:5 mL, and the mixture was heated to 40° C. and extracted for 2 hours. After the extraction was completed, the mixture was filtered and concentrated in vacuo to remove citric acid and ethanol to obtain an extract;

[0066] (2) The pH value of the extract of step (1) is adjusted to 5, β-glucosidase is added at 2% by weight of the extract, the temperature is raised to 45° C., and the hydrolysis reaction is carried out for 4 hours. After the reaction is completed, the filtrate is filtered, concentrated, and vacuum dried to obtain the composite fruit enzyme freeze-dried powder.

[0067] Comparative Example 1

[0068] This comparative example provides a method for preparing a composite fermentation product, which differs from Example 1 in that step (5) is not performed, that is, after the fermentation in step (4) is completed, the fermentation product B is filtered, and the filtrate is mixed with the fermentation product A to obtain the composite fermentation product.

[0069] Comparative Example 2

[0070] This comparative example provides a method for preparing a composite fermentation product, which is different from Example 1 in that step (4) uses 3 wt % of Bifidobacterium breve inoculated for fermentation.

[0071] Comparative Example 3

[0072] This comparative example provides a method for preparing a composite fruit enzyme freeze-dried powder, which differs from Example 2 in that step (2) is not performed, that is, the extract of step (1) is vacuum dried to obtain the composite fruit enzyme freeze-dried powder.

[0073] Comparative Example 4

[0074] This comparative example provides a method for preparing a composite fruit enzyme freeze-dried powder, which differs from Example 2 in that in step (2), β-glucosidase is replaced by cellulase.

[0075] Example 3

[0076] This embodiment provides a method for preparing a Cassia seed extract, comprising the following steps:

[0077] (1) Wash Cassia seeds, dry them, and crush them into small particles;

[0078] (2) adding Cassia seed granules into 60 wt % ethanol aqueous solution at a solid-liquid ratio of 1 g:15 mL, and heating under reflux for 2 hours;

[0079] (3) After the extraction is completed, the mixture is filtered and the filtrate is concentrated under vacuum to obtain the Cassia seed extract.

[0080] Example 4

[0081] This embodiment provides a method for preparing a monk fruit extract, comprising the following steps:

[0082] (1) Wash the monk fruit, dry it, and crush it into small particles;

[0083] (2) Add the monk fruit granules to deionized water at a solid-liquid ratio of 1 g:20 mL, heat to boiling, maintain for 2 hours, and filter to obtain the first extract;

[0084] (3) The residue was added to deionized water again, with a solid-liquid ratio of 1 g:10 mL, heated to boiling, maintained for 2 hours, and filtered to obtain a second extract;

[0085] (4) The two extracts are combined and concentrated in vacuo to obtain the Momordica grosvenori extract.

[0086] Example 5

[0087] The present embodiment provides a method for preparing a sparkling water beverage, wherein the raw materials include, by mass: 4 parts of composite fermentation product, 0.5 parts of cassia seed extract, 2 parts of monk fruit extract, 6 parts of composite fruit enzyme freeze-dried powder, 0.02 parts of vitamin E, 100 parts of purified water, and the amount of carbon dioxide added is 2 liters per liter of beverage.

[0088] The preparation method comprises the following steps:

[0089] (1) Mix the compound fruit enzyme freeze-dried powder with purified water, heat to 48° C., and stir for 40 minutes to fully dissolve the compound fruit enzyme freeze-dried powder to obtain material 1;

[0090] (2) adding the composite fermentation product, cassia seed extract, monk fruit extract, and vitamin E to material 1 and stirring evenly to obtain material 2;

[0091] (3) Material 2 is subjected to high temperature instantaneous sterilization at a temperature of 110° C. for 8 seconds to obtain material 3;

[0092] (4) The temperature of material 3 is lowered to 4° C., and carbon dioxide gas is introduced therein to obtain the sparkling water beverage. The amount of carbon dioxide added is 2 liters per liter of beverage, that is, 2 liters of carbon dioxide are dissolved in every 1 liter of beverage.

[0093] The composite fermentation product, composite fruit enzyme freeze-dried powder, Cassia seed extract, and Momordica grosvenori extract in this example were prepared by the methods described in Examples 1-4, respectively.

[0094] Example 6

[0095] The present embodiment provides a method for preparing a sparkling water beverage, wherein the raw materials include, by mass: 5 parts of composite fermentation product, 1 part of cassia seed extract, 1 part of monk fruit extract, 3 parts of composite fruit enzyme freeze-dried powder, 0.02 parts of vitamin E, 100 parts of purified water, and 2 liters of carbon dioxide added per liter of beverage.

[0096] The preparation method comprises the following steps:

[0097] (1) Mixing the compound fruit enzyme freeze-dried powder with purified water, heating to 40° C., and stirring for 50 minutes to fully dissolve the compound fruit enzyme freeze-dried powder to obtain material 1;

[0098] (2) adding the composite fermentation product, cassia seed extract, monk fruit extract, and vitamin E to material 1 and stirring evenly to obtain material 2;

[0099] (3) Material 2 is subjected to high temperature instantaneous sterilization at a temperature of 110° C. for 8 seconds to obtain material 3;

[0100] (4) The temperature of material 3 is lowered to 4° C., and carbon dioxide gas is introduced therein to obtain the sparkling water beverage. The amount of carbon dioxide added is 2 liters per liter of beverage, that is, 2 liters of carbon dioxide are dissolved in every 1 liter of beverage.

[0101] The composite fermentation product, composite fruit enzyme freeze-dried powder, Cassia seed extract, and Momordica grosvenori extract in this example were prepared by the methods described in Examples 1-4, respectively.

[0102] Comparative Example 5

[0103] This comparative example provides a method for preparing a sparkling water beverage, which is the same as that of Example 5, except that the composite fermented product is prepared by the method described in Comparative Example 1.

[0104] Comparative Example 6

[0105] This comparative example provides a method for preparing a sparkling water beverage, which is the same as that of Example 5, except that the composite fermented product is prepared by the method described in Comparative Example 2.

[0106] Comparative Example 7

[0107] This comparative example provides a method for preparing a sparkling water beverage, which is the same as that of Example 5, except that the compound fruit enzyme freeze-dried powder is prepared by the method described in Comparative Example 3.

[0108] Comparative Example 8

[0109] This comparative example provides a method for preparing a sparkling water beverage, which is the same as that of Example 5, except that the compound fruit enzyme freeze-dried powder is prepared by the method described in Comparative Example 4.

[0110] Comparative Example 9

[0111] This comparative example provides a method for preparing a sparkling water beverage, which is the same as that of Example 5, except that the raw materials include, by mass: 1 part of composite fermentation product, 1 part of Cassia seed extract, 1 part of Momordica grosvenori extract, 9 parts of composite fruit enzyme freeze-dried powder, 0.02 parts of vitamin E, 100 parts of purified water, and the amount of carbon dioxide added is 2 liters per liter of beverage.

[0112] Performance Test 1 Evaluation of hypoglycemic effect

[0113] Experimental animals: 90 Kunming mice, body weight 25±2g, ambient temperature 20-25°C, relative humidity 60%.

[0114] Experimental groups: The mice were adaptively fed for 3 days and randomly divided into 9 groups, 10 mice in each group, including 1 normal control group, 1 diabetic control group and 7 experimental groups.

[0115] Diabetic mouse modeling: After fasting for 16 hours, the diabetic control group and experimental group mice were intraperitoneally injected with 0.1 mg / g·bw streptozotocin sodium citrate buffer solution, and the normal control group was injected with the same dose of normal saline. After 72 hours, 30 μL of tail vein blood was collected to measure blood glucose. The animals with fasting blood glucose values ​​greater than 10 mmol / L were considered to be successful models.

[0116] Test method: The normal control group and the diabetic control group were gavaged with physiological saline, and the test group was gavaged with the sparkling water beverages of Examples 5-6 and Comparative Examples 5-9 respectively. Each group was free to eat and drink. The gavage was continued for 3 weeks, and the fasting blood glucose levels were measured. The results are shown in Table 1:

[0117] Table 1: Fasting blood glucose values

[0118]

[0119] *** indicates p<0.05 compared with the diabetic control group, ** indicates p<0.05 compared with Example 5 or Example 6.

[0120] The above results show that the sparkling water beverages of Examples 5 and 6 show significant hypoglycemic effects, reducing the fasting blood sugar values ​​of diabetic mice by about 40% and 38%, respectively. This shows that these formulas can effectively lower blood sugar levels. Although the sparkling water beverages of Comparative Examples 5-9 also show a certain hypoglycemic effect, the effect is not as obvious as that of Examples 5-6. It is proved that the formula and preparation process of the present invention are crucial to improving the hypoglycemic effect. In particular, the two fermentation processes and the selection of specific strains significantly improve the bioavailability and hypoglycemic effect of the active ingredients. The preparation methods of the composite fermentations in Comparative Examples 5-6 are different, the preparation methods of the composite fruit enzyme freeze-dried powders in Comparative Examples 7-8 are different, and the raw material ratios in Comparative Example 9 are different. These differences all affect the hypoglycemic effect of the final product.

[0121] Performance Test 2 Antioxidant Effect Evaluation

[0122] Test samples: Sparkling water beverages of Examples 5-6 and Comparative Examples 5-9

[0123] Reagents: 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH), anhydrous ethanol

[0124] Test steps:

[0125] 1. Dissolve 0.04 g DPPH in 100 mL anhydrous ethanol to prepare a 0.1 mM DPPH solution, and store the solution in the dark for later use.

[0126] 2. Degassing treatment: Take appropriate amounts of the sparkling water beverage samples of Examples 5-6 and Comparative Examples 5-9, respectively, place them in a constant temperature water bath, and let them stand at room temperature for 30 minutes to remove carbon dioxide gas.

[0127] 3. Prepare sample dilutions: dilute the degassed sparkling water beverage with distilled water at a volume ratio of 1:10 to obtain a series of sample dilutions of different concentrations.

[0128] 4. Reaction process: Add 2mL DPPH solution to the test tube, add 0.5mL sample diluent to it, and mix gently; the control group is 2mL DPPH solution plus 0.5mL distilled water; the blank group is 2mL sample diluent plus 2mL anhydrous ethanol. Put all test tubes in a dark place and let them stand at room temperature for 30 minutes.

[0129] 5. Absorbance measurement: Use a spectrophotometer to measure the absorbance of the reaction mixture in each test tube and the control group at a wavelength of 517 nm.

[0130] 6. Calculation of antioxidant activity: Calculate the DPPH scavenging rate of each sample according to the following formula:

[0131] DPPH clearance rate = [1-(A1-A2) / A0] × 100%

[0132] A0: absorbance of 2 ml of distilled water plus 2 mL of DPPH solution (control group);

[0133] A1: absorbance of 2 mL of the test sample plus 2 mL of DPPH ethanol solution;

[0134] A2: The absorbance of 2 mL of the test sample plus 2 mL of anhydrous ethanol (blank group).

[0135] Three groups of parallel samples were measured for each sample to be tested, and the average value was calculated. The results are shown in Table 2 below:

[0136] Table 2: DPPH removal rate

[0137]

[0138] The above results show that the sparkling water beverages of Examples 5 and 6 exhibit very high DPPH scavenging rates of 84.6% and 83.9%, respectively. This shows that these formulas have strong antioxidant capacity, can effectively scavenge free radicals, and protect cells from oxidative stress damage. Examples 5-6 use a specific proportion of bitter melon, mulberry leaves and turmeric, and improve the extraction rate and bioavailability of active ingredients through two fermentation processes. These ingredients themselves have strong antioxidant effects, and their antioxidant effects are further enhanced after optimized fermentation processes. Blueberries, raspberries and cherries are rich in natural antioxidants such as anthocyanins. They are extracted with citric acid and ethanol, and enzymatically treated with β-glucosidase to remove glycosides or acylated groups that hinder the reaction of phenolic hydroxyl groups with free radicals, thereby significantly improving the antioxidant capacity of anthocyanins. The molecular volume of anthocyanins after hydrolysis is reduced, making them easier to be absorbed by the human body, thereby improving their bioavailability in the body. Cassia seed extract and monk fruit extract also contain a variety of antioxidant ingredients, which work synergistically with the complex fermentation product and complex fruit enzyme freeze-dried powder to enhance the overall antioxidant effect.

[0139] Comparative Examples 5-9 have poor antioxidant effects due to differences in fermentation technology, enzyme selection and application, and formula ratio. It is proved that the two fermentation processes and the selection of specific strains in the preparation method of the present invention are crucial to improving the bioavailability and antioxidant properties of active ingredients. Single strain fermentation or the lack of a second fermentation step will significantly reduce the antioxidant effect of the product. In the preparation of compound fruit enzyme freeze-dried powder, the correct enzyme selection and application can effectively remove the groups that hinder the antioxidant ingredients from exerting their effects, improve their bioavailability and antioxidant properties, and the wrong enzyme selection or the omission of the enzymolysis step will lead to a decrease in the antioxidant effect. In addition, a reasonable formula ratio is the key to ensuring that the various ingredients work synergistically and exert the best effect. Any imbalance in the proportion of any one ingredient may affect the overall antioxidant properties.

[0140] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A sparkling water beverage, characterized in that: The raw materials include the following parts by weight: 2-5 parts of compound fermentation product, 0.5-1 parts of cassia seed extract, 1-2 parts of monk fruit extract, 3-6 parts of compound fruit enzyme freeze-dried powder, 0.01-0.02 parts of vitamin E, 100 parts of purified water, and the amount of carbon dioxide added is 1.5-2.5 liters per liter of beverage; The raw materials for preparing the composite fermentation product include: 2-4 parts of bitter melon, 4-5 parts of mulberry leaves, and 1-2 parts of turmeric; The raw materials for preparing the compound fruit enzyme freeze-dried powder include: 4-5 parts of blueberries, 4-5 parts of raspberries, and 2-3 parts of cherries.

2. The sparkling water beverage according to claim 1, characterized in that: The preparation method of the composite fermentation product comprises the following steps: (1) Wash bitter melon, mulberry leaves and turmeric, break them into small pieces, add deionized water at a solid-liquid ratio of 1 g: 6-10 mL, heat and boil for 1-2 hours, add water every 10-30 minutes to the original volume, filter after heating to obtain filtrate and residue; (2) Add deionized water to the filter residue at a mass ratio of 1:1-1.5, then add pectinase, cellulase, hemicellulase and acid protease, adjust the pH value to 4.5-5, the temperature to 40-50°C, and perform enzymolysis for 5-10 hours; (3) After the enzymatic hydrolysis is completed, the temperature is raised to 80-100°C and maintained for 10-20 minutes to inactivate the enzyme to obtain an enzymatic hydrolyzate; (4) adding 1%-5% glucose and 0.05%-0.2% yeast extract to the filtrate of step (1) and the enzymatic hydrolyzate of step (3), respectively, and then inoculating 2-5 wt% of the composite bacteria to each of them, stirring evenly, and anaerobically fermenting at 37-40° C. for 2-3 days to obtain fermentation product A and fermentation product B, respectively; (5) Filter the fermentation product B, mix the filtrate with the fermentation product A, add 1%-5% glucose and 0.05%-0.2% yeast extract, and then inoculate 2-5wt% of Lactobacillus plantarum. Stir evenly and perform anaerobically fermentation at 35-37°C for 3-4 days to obtain the composite fermentation product.

3. The sparkling water beverage according to claim 2, characterized in that: The added amount of the pectinase, cellulase, hemicellulase and acid protease is independently 0.1-1% of the mass of the filter residue.

4. The sparkling water beverage according to claim 2, characterized in that: The composite bacteria are Lactobacillus acidophilus, Bifidobacterium breve and Lactobacillus rhamnosus in a mass ratio of 1:2-4:1-2.

5. The sparkling water beverage according to claim 1, characterized in that: The preparation method of the composite fruit enzyme freeze-dried powder comprises the following steps: (1) Wash blueberries, raspberries and cherries, break them into small pieces, add extractant at a solid-liquid ratio of 1 g: 3-7 mL, heat to 30-50 °C, extract for 1-2 hours, filter after extraction, and vacuum concentrate to obtain an extract; (2) The pH value of the extract of step (1) is adjusted to 5-6, β-glucosidase is added, the temperature is raised to 40-50°C, and the hydrolysis reaction is carried out for 3-5 hours. After the reaction is completed, the extract is filtered, the filtrate is concentrated, and vacuum dried to obtain the composite fruit enzyme freeze-dried powder.

6. The sparkling water beverage according to claim 5, characterized in that: The extractant is a mixture of citric acid and 60-80wt% ethanol aqueous solution in a mass ratio of 1:20-50.

7. The sparkling water beverage according to claim 5, characterized in that: The added amount of the β-glucosidase is 1.5-2.5% of the mass of the extract.

8. The sparkling water beverage according to claim 1, characterized in that: The preparation method of the Cassia seed extract comprises the following steps: (1) Wash, dry and crush Cassia seeds into small particles; (2) Add Cassia seed granules into 60-80 wt% ethanol aqueous solution with a solid-liquid ratio of 1 g:10-20 mL, and heat under reflux for 1-2 hours; (3) After the extraction is completed, the mixture is filtered and the filtrate is concentrated under vacuum to obtain the Cassia seed extract.

9. The sparkling water beverage according to claim 1, characterized in that: The preparation method of the monk fruit extract comprises the following steps: (1) Wash, dry and crush the monk fruit into small particles; (2) Add the monk fruit granules to deionized water at a solid-liquid ratio of 1 g:10-20 mL, heat to boiling, maintain for 1-2 hours, and filter to obtain the first extract; (3) Add the residue to deionized water again, with a solid-liquid ratio of 1 g:10-20 mL, heat to boiling, keep for 1-2 hours, and filter to obtain the second extract; (4) The two extracts are combined and concentrated in vacuo to obtain the monk fruit extract.

10. The method for preparing the sparkling water beverage according to any one of claims 1 to 9, comprising the following steps: (1) Mix the compound fruit enzyme freeze-dried powder with purified water, heat to 40-50°C, and stir for 30-60 minutes to fully dissolve the compound fruit enzyme freeze-dried powder to obtain material 1; (2) Adding the composite fermentation product, Cassia seed extract, Momordica grosvenori extract, and vitamin E to material 1, stirring evenly, to obtain material 2; (3) Material 2 is subjected to high temperature instantaneous sterilization at a temperature of 110-120°C for a time of 5-10 seconds to obtain material 3; (4) The temperature of material 3 is lowered to 4-8°C, and carbon dioxide gas is introduced therein to obtain the sparkling water beverage. The amount of carbon dioxide added is 1.5-2.5 liters per liter of beverage.

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