Processing method of onion, Chinese wolfberry fruit and blueberry compound beverage with anti-oxidation function

Abstract

The invention relates to a processing method of an onion, Chinese wolfberry and blueberry compound beverage with an anti-oxidation function. The invention discloses a brewing method of fresh fruit juice, in particular to a brewing method of natural onion, Chinese wolfberry and blueberry juice, and the onion, Chinese wolfberry and blueberry composite beverage comprises the following raw materials: onion, Chinese wolfberry, blueberry, a sweetening agent and a sour agent. The onion and medlar blueberry beverage is prepared from the following raw materials in parts by weight: 800-1000 parts of onions, 100-500 parts of medlar, 100-500 parts of blueberries, 10-30 parts of a sweetening agent, 1-10 parts of a sour agent and the balance of water. The raw materials are blended, canned, sterilized and the like to obtain the onion, Chinese wolfberry fruit and blueberry compound beverage. The onion, Chinese wolfberry fruit and blueberry compound beverage disclosed by the invention is rich in nutrient substances such as superoxide dismutase, Chinese wolfberry fruit polysaccharide, Chinese wolfberry fruit pigment, anthocyanin, polyphenol, flavone and the like. In addition, the onion, Chinese wolfberry fruit and blueberry compound beverage has a good antioxidant function and has a wide development and application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of plant beverages, and in particular to a processing method of an onion, wolfberry and blueberry composite beverage with antioxidant function. Background Art

[0002] With the development of science and technology and society, people are increasingly pursuing higher living conditions. Business trips, overtime work, and staying up late have become the norm. Health has become a point that people will ignore in pursuit of a better life. At present, there are various plant beverages with complex ingredients on the market, which are often prepared with concentrated fruit and vegetable juice as raw materials, which poses certain health and safety risks. Plant beverages made from natural fruits and vegetables are green, healthy, nutritious, and scientifically formulated, and are increasingly attracting the attention of consumers.

[0003] Onions have nutritional value and are rich in a variety of nutrients. For example, sulfide can promote fat metabolism, has lipid-lowering and anti-atherosclerotic effects, contains prostaglandin A with blood pressure-lowering effects, and has flavonoids that can reduce the probability of myocardial infarction and cerebral thrombosis. In addition, onions are rich in vitamin C, vitamin E, niacin, etc., which can promote cell repair and prevent unsaturated fatty acids from generating lipofuscin pigments, and have beauty effects. Studies have shown that adding 10% onions to the daily diet can effectively reduce total cholesterol, low-density lipoprotein cholesterol, triglycerides, blood sugar, insulin and glycemic index, while improving antioxidant activity, oxidative stressors, inflammatory stressors, and vascular damage stressors. It has a significant ability to repair skin damage. Therefore, onions that can maintain human health and induce anti-obesity effects have great application potential. However, because allicin exists in onion juice, it will volatilize a pungent odor, and removing its pungent odor is an important challenge for the development of onion food.

[0004] The fruit of wolfberry is an orange-red ellipsoid, plump and shiny, with rich nutritional value. Its main components are wolfberry polysaccharides, betaine and wolfberry pigment. Studies have shown that wolfberry has the effects of anti-fatigue, anti-aging, lowering blood sugar and anti-fatty liver. From the perspective of traditional medicine, wolfberry has obvious effects of nourishing yin and kidney, producing essence and replenishing marrow, and strengthening the foundation. The common way to eat wolfberry is to simply soak it and squeeze it into juice. We tried to perform composite optimization based on the water extraction method, that is, boil wolfberry in water, filter out impurities, and mix it with other fruit and vegetable juices to give wolfberry juice new nutrition and flavor.

[0005] This scheme uses water extraction to extract nutrients from wolfberry, and a combined water extraction and juicing method to extract nutrients from onions and blueberries. The original fruit and vegetable juices are mixed and seasoned to obtain a composite fruit and vegetable juice that is rich in nutrients and has a unique flavor. Summary of the invention

[0006] In view of the above technical problems in the prior art, the present invention provides a method for preparing an onion, wolfberry and blueberry composite beverage with antioxidant function. The method for preparing the onion, wolfberry and blueberry composite beverage with antioxidant activity is intended to solve the problems of poor flavor, relatively single nutritional components and low antioxidant effect of existing onion beverages.

[0007] The present invention provides a method for preparing an onion, wolfberry and blueberry composite beverage with antioxidant function.

[0008] (1) Select onions, blueberries and wolfberries, mix the dried wolfberries with water, and extract them in hot water at 90-50°C for 2-6 hours to obtain wolfberry extract. Mix the fresh onions and blueberries with water in a certain proportion, break the juice walls and filter them to obtain onion juice and blueberry juice.

[0009] (2) The wolfberry extract is mixed with the filtered onion and blueberry juices in proportion to obtain a mixed fruit and vegetable stock solution.

[0010] (3) After sterilization, add flavoring agents, including sweeteners and acidulants, to the mixed fruit and vegetable stock solution at low temperature. The sweetener is one of sucrose and white sugar, and the addition amount is about 1-8%. The acidulant is one of citric acid, taurine, and malic acid, and the addition amount is about 0.1-0.8%. The pH is adjusted to weak acidity, and the onion, wolfberry, and blueberry compound beverage with antioxidant function is obtained by filling.

[0011] Furthermore, in the onion, wolfberry and blueberry compound beverage, onion juice accounts for 10%, blueberry juice accounts for 1%, and wolfberry extract accounts for 3%. The extraction temperature is 60°C and the extraction time is 2 h.

[0012] Furthermore, white sugar or sucrose, citric acid or malic acid is added to the onion, wolfberry, blueberry mixed fruit and vegetable stock solution described in step (3), wherein the mass percentage of white sugar or sucrose in the onion, wolfberry, blueberry mixed fruit and vegetable stock solution is 6%, and the mass percentage of citric acid or malic acid is 0.07%, thereby obtaining an onion, wolfberry, blueberry composite beverage with antioxidant function.

[0013] The invention adopts fresh onion, blueberry and wolfberry dried fruit as raw materials to prepare onion, wolfberry and blueberry mixed fruit and vegetable stock solution; based on the mixed fruit and vegetable stock solution, a sweetener mainly composed of sucrose or white sugar and an acidulant mainly composed of citric acid or malic acid are added; sensory evaluation is carried out based on five indices of color, fragrance, taste, sweetness and acidity, so as to obtain an optimal formula for preparing the onion, wolfberry and blueberry composite beverage.

[0014] The present invention shows through experiments that under the same conditions, the onion processing temperature will affect the enzyme activity of superoxide dismutase in the onion, and under the action of an acidic buffer solution, the enzyme activity is better, indicating that the antioxidant capacity is higher.

[0015] After sensory evaluation, the optimal beverage formula is 9% onion juice, 3% blueberry juice, 3% wolfberry extract, 6% white sugar, 0.6% citric acid, and the rest is purified water. The onion wolfberry blueberry compound beverage obtained above is bright and uniform light pink in color, slightly sweet in smell, with appropriate acidity and no astringency.

[0016] The present invention and the existing technology have significant technical progress. The present invention fully considers and studies the pretreatment of onions, blueberries, and wolfberry dried fruits, the antioxidant effect, the flavor of the composite beverage, etc., to formulate an onion wolfberry blueberry composite beverage with antioxidant function. The present invention provides an onion wolfberry blueberry composite beverage with antioxidant function that has a simple process, simple operation, low cost, and unique flavor. The product obtained by the present invention has a transparent color, a light fragrance, a delicious taste, and a good antioxidant effect. The production process is simple and easy to operate, and is convenient for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 This is the spectrophotometric determination of the self-oxidation curve of pyrogallol. DETAILED DESCRIPTION

[0017] The present invention is further described below with reference to specific embodiments, but those skilled in the art should understand that the present invention is not limited to the following specific embodiments. Example 1

[0018] A method for preparing an onion, wolfberry and blueberry composite beverage with antioxidant function comprises the following processing steps:

[0019] (1) Select large and high-quality onions, blueberries and wolfberries. Mix dried wolfberries with water and extract them in hot water at 80-50 °C for 2-4 h to obtain wolfberry extract. Mix onions and water at a material-liquid ratio of 1:100-1:1000, and mix fresh blueberries with water at a ratio of 1:100-1:200. Crush the juices and extract them separately. Filter through a 40-200 mesh sieve to obtain onion juice and blueberry juice.

[0020] (2) Onions are rich in superoxide dismutase, which has antioxidant effects. To study the antioxidant activity of onions, the onion juice obtained by squeezing and filtering can be heated in a water bath at 50-70°C to simply purify the superoxide dismutase.

[0021] (3) The obtained wolfberry extract was mixed with onion juice and blueberry juice in a certain proportion, and seasoned with a certain amount of white sugar and citric acid. Orthogonal experiments were used to optimize the beverage from five aspects: color, aroma, taste, sweetness, and acidity, respectively, for different contents of onion juice, blueberry juice, wolfberry extract, white sugar, and citric acid, and the formula of the onion, wolfberry, and blueberry compound beverage with the best flavor was explored: onion juice 8-10%, blueberry juice 1-3%, wolfberry extract 1-3%, white sugar 4-8%, and citric acid 0.4-0.8%.

[0022] Table 1 Beverage preparation orthogonal factor level table

[0023] Table 2 Sensory evaluation indexes

[0024] UV spectrophotometry method for determining antioxidant effect:

[0025] (1) The antioxidant effect determination method uses the pyrogallol self-oxidation method. The principle is based on the classical spectrophotometric method. Under alkaline conditions, pyrogallol self-oxidizes to pyrogallol. The UV-visible spectrum is tracked at wavelengths of 318 nanometers, 325 nanometers, 420 nanometers or 650 nanometers. At the same time, divalent oxygen ions are generated. Superoxide dismutase catalyzes the dismutation reaction of divalent oxygen ions, thereby inhibiting the self-oxidation of pyrogallol. The inhibition rate of the sample on the self-oxidation rate of pyrogallol can reflect the superoxide dismutase content in the sample.

[0026] The sample to be tested was kept at 25 °C for 20 min. 980 μL of preheated sample to be tested and 10 μL of reagent 1 were added to a 10 ml test tube. Then 10 μL of preheated reagent 2 was added and quickly shaken. The mixture was poured into a quartz cuvette. The absorbance was measured every 30 s at 318 nm using a UV spectrophotometer. The self-oxidation rate was required to be controlled at 0.070 ± 0.005 OD / min. The control tube was replaced with reagent 1 to determine the self-oxidation rate of pyrogallol. Each measurement was repeated three times. According to the self-oxidation rate of pyrogallol and the oxidation rate of the measured sample, the antioxidant efficiency can be obtained by subtracting the two.

[0027] Under alkaline conditions, pyrogallol self-oxidizes to pyrogallol. When added to the sample, the color change rate of pyrogallol slows down, indicating that the sample has antioxidant properties. The slower the color change rate, the stronger the antioxidant activity. Example 2

[0028] A method for preparing an onion, wolfberry and blueberry composite beverage with antioxidant function comprises the following processing steps:

[0029] Onions, blueberries and wolfberries were selected to obtain large and high-quality fruits. Dried wolfberries were mixed with water and extracted with hot water to obtain wolfberry extract. Onions and water were mixed at a solid-liquid ratio of 1:100, and fresh blueberries were mixed with water at a ratio of 1:100. The juices were broken and squeezed respectively, and filtered through a 100-mesh sieve to obtain onion juice and blueberry juice. The extraction parameters were set to the optimal ratio, that is, the extraction temperature of dried wolfberries was 60 ℃, the extraction time was 2 h, the onion juice was heated in a 60 ℃ water bath for 20 min, and centrifuged at 8000 rpm for 20 min. The supernatant was taken as the raw material for preparing mixed drinks. Based on the above beverage design experiment, a beverage preparation test was carried out, with the onion juice supernatant content of 9%, the blueberry juice content of 3%, the wolfberry extract content of 3%, the white sugar content of 6%, the citric acid content of 0.6%, and the rest of water. Taking sensory evaluation as an indicator, the compound beverage was optimized from five aspects: color, aroma, taste, sweetness and acidity. The onion, wolfberry and blueberry compound beverage obtained by this formulation scheme scored 21 points, which is the highest score in the orthogonal test sensory evaluation. Example 3

[0030] A method for preparing an onion, wolfberry and blueberry composite beverage with antioxidant function comprises the following processing steps:

[0031] Onions, blueberries and wolfberries were selected to obtain large and high-quality fruits. Dried wolfberries were mixed with water and extracted with hot water to obtain wolfberry extract. Onions and water were mixed at a solid-liquid ratio of 1:100, and fresh blueberries were mixed with water at a ratio of 1:100. The juice was crushed and squeezed separately, and filtered through a 100-mesh sieve to obtain onion juice and blueberry juice. The extraction parameters were set to the optimal ratio, that is, the extraction temperature of wolfberry dried fruits was 60 ℃, the extraction time was 2 h, the onion juice was heated in a 60 ℃ water bath for 20 min, centrifuged at 8000 rpm for 20 min, and the supernatant was taken as the raw material for preparing mixed drinks. Based on the above beverage design experiment, a beverage preparation test was carried out, with the onion juice supernatant content of 10%, the blueberry juice content of 5%, the wolfberry extract content of 5%, the white sugar content of 4%, the citric acid content of 0.8%, and the rest of water. Taking sensory evaluation as an indicator, the compound beverage was optimized from five aspects: color, aroma, taste, sweetness and acidity. The onion, wolfberry and blueberry compound beverage obtained by this formulation scheme scored 14 points, which is the lowest score in the orthogonal test sensory evaluation. Example 4

[0032] A method for preparing an onion, wolfberry and blueberry composite beverage with antioxidant function comprises the following processing steps:

[0033] Onions, blueberries and wolfberries were selected to obtain large and high-quality fruits. Dried wolfberries were mixed with water and extracted with hot water to obtain wolfberry extract. Onions and water were mixed at a solid-liquid ratio of 1:100, and fresh blueberries were mixed with water at a ratio of 1:100. The juice was crushed and squeezed separately, and filtered through a 100-mesh sieve to obtain onion juice and blueberry juice. The extraction parameters were set to the optimal ratio, that is, the extraction temperature of dried wolfberries was 60 ℃, the extraction time was 2 h, the onion juice was heated in a 60 ℃ water bath for 20 min, and centrifuged at 8000 rpm for 20 min. The supernatant was taken as the raw material for preparing mixed drinks. Based on the above beverage design experiment, a beverage preparation test was carried out, with the onion juice supernatant content of 8%, the blueberry juice content of 5%, the wolfberry extract content of 1%, the white sugar content of 8%, the citric acid content of 0.4%, and the rest of water. Taking sensory evaluation as an indicator, the compound beverage was optimized from five aspects: color, aroma, taste, sweetness and acidity. The onion, wolfberry and blueberry compound beverage obtained from this formulation scored 20 points.

[0034] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for a person skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to replace some of the technical features therein by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions claimed to be protected by the present invention.

Claims

1. An onion, wolfberry and blueberry compound beverage with antioxidant function, characterized in that: The onion, wolfberry and blueberry compound beverage comprises 800-1000 parts of onions, 100-500 parts of wolfberries, 100-500 parts of blueberries, 10-30 parts of sweeteners, 1-10 parts of acidulants and the remainder of water.

2. An onion, wolfberry and blueberry composite beverage with antioxidant function according to claim 1, characterized in that: The invention is prepared from the following raw materials in the following proportions by weight: 1000 parts of onion, 300 parts of wolfberry, 100 parts of blueberry, 15 parts of sweetener, 1.5 parts of acidulant, and the rest of water.

3. The onion, wolfberry and blueberry composite beverage with antioxidant function according to claim 1, characterized in that: The sweetener is one or more of sucrose, glucose, white sugar and maltose.

4. The onion, wolfberry and blueberry composite beverage with antioxidant function according to claim 1, characterized in that: The acidulant is one or more of citric acid, malic acid and taurine.

5. The onion, wolfberry and blueberry composite beverage with antioxidant function according to claim 1, characterized in that: The preparation method of the onion, wolfberry and blueberry composite beverage is as follows: dried wolfberry and water are mixed in a mass ratio of 1:5, and hot water is used for extraction for 2 hours; fresh onions and blueberries are mixed in a mass ratio of 10:1, the juice is squeezed by breaking the wall, filtered, and then the wolfberry extract is added; the supernatant obtained by centrifugation is the onion, wolfberry and blueberry extract; and the onion, wolfberry and blueberry composite beverage is obtained after seasoning, dilution and filling.

6. The onion, wolfberry and blueberry composite beverage with antioxidant function according to claim 5, characterized in that: The hot water extraction temperature is 50-100°C, the filtering operation uses 100-300 mesh gauze, the centrifugal operation speed is 3000-6000 rpm, and the centrifugal time is 5-30 min.

7. The method for processing the onion, wolfberry and blueberry composite beverage with antioxidant function according to claim 1, characterized in that: The method comprises the following steps: selecting fresh onions and blueberries, removing roots, peels or moldy parts, and rinsing with clean water for 2-3 times; selecting high-quality wolfberry dried fruits, removing rotten and moldy fruits, and rinsing with clean water for 2-3 times; adding wolfberry dried fruits and water in a mass ratio of 1:5, and extracting with hot water for 2 hours; breaking the wall of washed onions and blueberries to extract juice and filter it, then adding a proper amount of wolfberry extract, mixing, and diluting with water to obtain a mixed fruit and vegetable juice; adding a proper amount of sweetener and acidulant to the obtained mixed fruit and vegetable juice for seasoning; heating and sterilizing the seasoned mixed fruit and vegetable juice for 5-10 minutes, and then cooling it to room temperature to obtain the onion wolfberry blueberry composite juice.

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