Preparation method of water added with lonicera caerulea anthocyanin

Abstract

The invention discloses a preparation method of water added with lonicera caerulea anthocyanin, which comprises the following steps: performing selective enzymolysis treatment on the lonicera caerulea anthocyanin, so that the lonicera caerulea anthocyanin has higher bioavailability, and the enzymolysis treatment is performed under the condition that the temperature is 30-60 DEG C and the treatment time is 1-4 hours, so that the lonicera caerulea anthocyanin is obtained. An enzyme used in the enzymolysis treatment is an anthocyanin specific enzyme or a mixed enzyme, the enzymolysis temperature is 40-55 DEG C, and the enzymolysis time is 2-3 hours, so that the biological effect of the anthocyanin is improved by utilizing a natural mineral water and gas activation technology, and finally, the anthocyanin is ensured to be uniformly dispersed through ultrahigh-pressure homogenization treatment. The lonicera caerulea anthocyanidin water is added into the lonicera caerulea anthocyanidin water, so that the solubility and the health-care effect of the lonicera caerulea anthocyanidin water are further improved, the health-care function of the lonicera caerulea anthocyanidin water is enhanced by adding natural plant extracts, vitamins and other components, and the lonicera caerulea anthocyanidin water better meets the market

Description

Technical Field

[0001] The invention relates to the technical field of drinking water preparation, and in particular to a method for preparing water added with anthocyanins from blue lonicera caerulea. Background Art

[0002] At present, the preparation of blue indigo fruit anthocyanin water is usually carried out through traditional enzymatic extraction or high temperature treatment, combined with water or ethanol solvent to extract anthocyanins. Common methods include temperature control, ultrasonic treatment, or simple mineral water mixing, aiming to improve the solubility, stability and bioavailability of anthocyanins. These methods can obtain effective anthocyanin water to a certain extent, but no in-depth technical innovation is carried out to improve its overall performance;

[0003] During the traditional extraction and dissolution process, anthocyanins are often susceptible to oxidation or hydrolysis, resulting in a significant decrease in their biological activity and nutritional value. They are especially prone to degradation during long-term storage or at inappropriate temperatures, which limits the long-term use effect and market application of anthocyanin water. Summary of the invention

[0004] The present invention aims to solve one of the technical problems in the related art at least to a certain extent.

[0005] To this end, the purpose of the present invention is to propose a method for preparing water added with anthocyanins from blue honeysuckle, which can significantly improve the stability of anthocyanins by introducing innovative processes such as enzymatic hydrolysis, gas activation technology, ultrasonic nanobubble technology and ultra-high pressure homogenization treatment. Enzymatic hydrolysis enhances the solubility of anthocyanins, while gas activation and ultrasonic technology help reduce the oxidation and hydrolysis of anthocyanins, ensuring that they maintain a high biological activity during the preparation process. These technologies effectively avoid the problem of easy degradation of anthocyanins in the prior art, thereby improving the stability of blue honeysuckle anthocyanin water.

[0006] To achieve the above object, the present invention proposes a method for preparing water added with anthocyanins from caerulea edulis, comprising the following steps:

[0007] S1. treating anthocyanins from blue loquat fruit by selective enzymolysis to obtain higher bioavailability, wherein the enzymolysis is carried out at a temperature of 30° C. to 60° C. for 1 to 4 hours, the enzyme used in the enzymolysis is anthocyanin-specific enzyme or a mixed enzyme, the enzymolysis temperature is 40° C. to 55° C., and the enzymolysis time is 2 to 3 hours;

[0008] S2, dissolving the blue indigo carotenoids obtained in step 1 in deionized water controlled at a temperature of 45° C. to 55° C., and performing an activation treatment on the anthocyanins for 6 to 12 hours. The activation process is performed by adjusting the pH value of the water to between 4.5 and 5.5 to enhance the stability and biological activity of the anthocyanins;

[0009] S3, accelerating the dissolution and activation process of anthocyanins by dynamic ultrasonic treatment, the ultrasonic frequency is 20kHz to 40kHz, the ultrasonic treatment power is 50W to 200W, and the ultrasonic treatment duration is 30 minutes to 60 minutes;

[0010] S4, mixing the activated anthocyanin water obtained in step 2 with mineral water in a ratio of 1:100 to 1:1000 to obtain blue indigo carotenoid anthocyanin water, wherein the mineral water is natural mineral water, rich in minerals, and can form a synergistic effect with anthocyanins to improve their biological effects;

[0011] S5. In step 4, further using gas activation technology to improve the activity of anthocyanins by introducing oxygen or nitrogen to enhance their solubility and bioavailability;

[0012] S6. In step 4, the mixed blue indigo fruit anthocyanin water is homogenized by ultra-high pressure homogenization, and the homogenization pressure is 1000MPa to 3000MPa to ensure that the anthocyanin molecules are evenly dispersed and improve their stability and solubility;

[0013] S7. The blue indigo fruit anthocyanin water can be further added with natural plant extracts, vitamins or other antioxidants to enhance its health care effect. The plant extract is blue indigo fruit extract, natural green tea extract, wolfberry extract or other plant extracts rich in antioxidant ingredients.

[0014] The preparation method of water added with anthocyanins from blue indigo fruit in the embodiment of the present application improves the solubility, stability and bioavailability of anthocyanins through multiple optimized processes, thereby solving the problems of easy degradation, poor solubility and low bioavailability of anthocyanins in the background technology. First, the bioavailability of anthocyanins is improved by selective enzymatic hydrolysis, and the stability and activity of anthocyanins are enhanced by combining ultrasonic treatment and pH value regulation; secondly, the biological effect of anthocyanins is improved by using natural mineral water and gas activation technology, and finally, anthocyanins are ensured to be evenly dispersed through ultra-high pressure homogenization treatment, thereby further improving their solubility and health-care effects. This technical solution overcomes the problems of difficult dissolution and poor stability of anthocyanins in traditional methods by precisely controlling the process conditions of each link, and enhances the health-care function of blue indigo fruit anthocyanin water by adding ingredients such as natural plant extracts and vitamins, making it more in line with the market demand for healthy drinks and having better stability, solubility and biological effects.

[0015] In addition, the heat pipe radiator detection device proposed in the present application may also have the following additional technical features:

[0016] As a preferred embodiment of the present invention, the enzyme used in the enzymatic hydrolysis treatment is an anthocyanin-specific enzyme or a mixed enzyme, the enzymatic hydrolysis temperature is 40° C. to 55° C., and the enzymatic hydrolysis time is 2 hours to 3 hours.

[0017] As a preferred solution of the present invention, the ultrasonic treatment power is 50W to 200W.

[0018] As a preferred embodiment of the present invention, the duration of the ultrasonic treatment in step 3 is 30 minutes to 60 minutes.

[0019] As a preferred solution of the present invention, during the activation process, the pH value of water is controlled between 4.5 and 5.5 to enhance the stability and biological activity of anthocyanins.

[0020] As a preferred solution of the present invention, the mineral water is natural mineral water, which is rich in minerals and can form a synergistic effect with anthocyanins to enhance their biological effects.

[0021] As a preferred solution of the present invention, the blue honeysuckle anthocyanin water can be further added with natural plant extracts, vitamins or other antioxidants to enhance its health care effect.

[0022] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the following description of the embodiments in conjunction with the accompanying drawings, in which:

[0024] Figure 1 The present invention is a schematic flow chart of the method for preparing water to which anthocyanins from caerulea edulis are added. DETAILED DESCRIPTION

[0025] Embodiments of the present invention are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements with the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, and should not be construed as limitations of the present invention. On the contrary, embodiments of the present invention include all changes, modifications and equivalents that fall within the spirit and connotation of the appended claims.

[0026] The following describes the method for preparing water added with anthocyanins from caerulea edulis according to an embodiment of the present invention in conjunction with the accompanying drawings.

[0027] like Figure 1 As shown, the method for preparing water added with anthocyanidins from caerulea fruit according to an embodiment of the present invention may include the following steps:

[0028] S1. treating anthocyanins from blue loquat fruit by selective enzymolysis to obtain higher bioavailability, wherein the enzymolysis is carried out at a temperature of 30° C. to 60° C. for 1 to 4 hours, the enzyme used in the enzymolysis is anthocyanin-specific enzyme or a mixed enzyme, the enzymolysis temperature is 40° C. to 55° C., and the enzymolysis time is 2 to 3 hours;

[0029] It should be noted that the blue fruit anthocyanidins described in this embodiment are treated with selective enzymatic hydrolysis to improve their bioavailability. The treatment uses an anthocyanidin-specific enzyme or a mixed enzyme, the temperature range is 40°C to 55°C, and the enzymatic hydrolysis time is 2 to 3 hours. The enzymatic hydrolysis process can effectively release anthocyanidins, reduce their precipitation in water, and improve their solubility. This method improves the dissolution efficiency and stability of anthocyanidins by optimizing the enzymatic hydrolysis conditions.

[0030] S2, dissolving the blue indigo carotenoids obtained in step 1 in deionized water controlled at a temperature of 45° C. to 55° C., and performing an activation treatment on the anthocyanins for 6 to 12 hours. The activation process is performed by adjusting the pH value of the water to between 4.5 and 5.5 to enhance the stability and biological activity of the anthocyanins;

[0031] It should be noted that the blue fruit anthocyanidins obtained in step 1 described in this embodiment are dissolved in deionized water controlled at a temperature of 45°C to 55°C for activation treatment. The activation time is 6 to 12 hours to ensure that the anthocyanidins are fully activated. During the activation process, the stability and biological activity of the anthocyanidins are optimized by adjusting the pH value of the water to between 4.5 and 5.5. This control range helps prevent anthocyanidins from oxidation and degradation, maintains their activity in the solution, and ensures their effectiveness and long-term stability.

[0032] S3, accelerating the dissolution and activation process of anthocyanins by dynamic ultrasonic treatment, the ultrasonic frequency is 20kHz to 40kHz, the ultrasonic treatment power is 50W to 200W, and the ultrasonic treatment duration is 30 minutes to 60 minutes;

[0033] It should be noted that the ultrasonic frequency described in this embodiment is set between 20kHz and 40kHz, and the power range is 50W to 200W to ensure full activation of anthocyanins. The duration of ultrasonic treatment is 30 minutes to 60 minutes to ensure that anthocyanins can be completely dissolved and achieve optimal activity. This treatment method effectively improves the solubility and uniformity of anthocyanins and further enhances their bioavailability.

[0034] S4, mixing the activated anthocyanin water obtained in step 2 with mineral water in a ratio of 1:100 to 1:1000 to obtain blue indigo carotenoid anthocyanin water, wherein the mineral water is natural mineral water, rich in minerals, and can form a synergistic effect with anthocyanins to improve their biological effects;

[0035] It should be noted that the activated anthocyanin water obtained in step 2 described in this embodiment is mixed with mineral water in a ratio of 1:100 to 1:1000 to form blue indigo anthocyanin water. The mineral water used is natural mineral water, rich in minerals such as calcium, magnesium, and potassium. These minerals can interact with anthocyanins to enhance their stability and biological activity. Through this mixing method, not only the quality of anthocyanin water is optimized, but also its health care effect and biological effect are further improved.

[0036] S5. In step 4, further using gas activation technology to improve the activity of anthocyanins by introducing oxygen or nitrogen to enhance their solubility and bioavailability;

[0037] It should be noted that in step 4 described in this embodiment, gas activation technology is further used to improve the activity of anthocyanins by introducing oxygen or nitrogen. The introduction of gas helps to improve the solubility of anthocyanins and avoid their aggregation in water. By adjusting the type and amount of gas introduced, the stability and bioavailability of anthocyanins can be further enhanced. This process ensures the efficacy and sustained activity of anthocyanins in the final product and improves the overall quality of blue indigo fruit anthocyanin water.

[0038] S6. In step 4, the mixed blue indigo fruit anthocyanin water is homogenized by ultra-high pressure homogenization, and the homogenization pressure is 1000MPa to 3000MPa to ensure that the anthocyanin molecules are evenly dispersed and improve their stability and solubility;

[0039] It should be noted that in step 4 described in this embodiment, the mixed blue indigo anthocyanin water is homogenized by ultra-high pressure homogenization, and the homogenization pressure ranges from 1000MPa to 3000MPa. This treatment ensures that the anthocyanin molecules are evenly dispersed in water, avoiding aggregation and precipitation. By optimizing the homogenization pressure, the stability and solubility of anthocyanins can be further improved. This process significantly improves the quality of blue indigo anthocyanin water, making it have a better taste and higher bioavailability.

[0040] S7. The blue indigo fruit anthocyanin water can be further added with natural plant extracts, vitamins or other antioxidants to enhance its health care effect. The plant extract is blue indigo fruit extract, natural green tea extract, wolfberry extract or other plant extracts rich in antioxidant ingredients. The vitamins include vitamin C, vitamin E, etc.

[0041] It should be noted that the blue indigo fruit anthocyanin water described in this embodiment can be further added with natural plant extracts, vitamins or other antioxidants to enhance its health care effect. The plant extracts used include blue indigo fruit extract, natural green tea extract, wolfberry extract, etc., which are rich in antioxidant ingredients and can further improve the antioxidant capacity of anthocyanin water. The added vitamins, such as vitamin C, vitamin E, etc., can enhance immunity, delay aging, and improve overall health benefits. Through this composite addition, not only the health care effect of blue indigo fruit anthocyanin water is enhanced, but also its multifaceted functionality is improved.

[0042] Specifically, through selective enzymatic hydrolysis, anthocyanins are effectively released and their bioavailability is improved, their precipitation in water is reduced, and the activity of anthocyanins is ensured. Subsequently, an activation step of temperature control and pH adjustment is adopted to ensure that anthocyanins are fully activated under optimal conditions, prevent their oxidative degradation, and further improve their stability and biological activity. Through dynamic ultrasonic treatment and gas activation technology, the dissolution and activation process of anthocyanins is accelerated, the solubility of anthocyanins is improved, and their uniformity is enhanced, further improving bioavailability. In addition, ultra-high pressure homogenization treatment ensures the uniformity of anthocyanin water. The anthocyanin water has good properties, avoiding the aggregation of anthocyanin molecules, enhancing its stability and taste. At the same time, the mineral components of mineral water work synergistically with anthocyanins to further enhance their biological effects. Finally, the health benefits of blue indigo fruit anthocyanin water can be further improved by adding natural plant extracts, vitamins or antioxidants to meet multi-level health care needs. Through this series of process optimizations, the present invention effectively solves the problems of poor stability, low solubility and low bioavailability of anthocyanins in water in the background technology, ensures the high efficiency, stability and versatility of the final product, and enhances its application value.

[0043] Furthermore, if Figure 1 As shown, the enzyme used in the enzymatic hydrolysis treatment is an anthocyanin-specific enzyme or a mixed enzyme, the enzymatic hydrolysis temperature is 40°C to 55°C, the enzymatic hydrolysis time is 2 hours to 3 hours, the ultrasonic treatment power is 50W to 200W, the ultrasonic treatment duration of step 3 is 30 minutes to 60 minutes, and during the activation process, the pH value of the water is controlled between 4.5 and 5.5 to enhance the stability and biological activity of anthocyanins. The mineral water is natural mineral water, which is rich in minerals and can form a synergistic effect with anthocyanins to improve their biological effects. The blue indigo fruit anthocyanin water can be further added with natural plant extracts, vitamins or other antioxidants to enhance its health effects.

[0044] It should be noted that the anthocyanin-specific enzyme or mixed enzyme used in the enzymatic treatment described in this embodiment can not only improve the bioavailability of anthocyanins, but also reduce the interaction between anthocyanins and other substances, avoiding the common anthocyanin oxidation or degradation problems in traditional extraction methods. The power and time of ultrasonic treatment can be flexibly adjusted according to the type and concentration of anthocyanins, so as to achieve the best treatment effect in production of different scales. This flexibility ensures that the process can adapt to different production conditions and improves the controllability and stability of the production process. During the activation process, the pH value of water is controlled between 4.5 and 5.5. In addition to enhancing the stability of anthocyanins, other factors that may affect the dissolution of anthocyanins can also be reduced, such as interference from minerals or other dissolved substances in the water. In addition, the use of natural mineral water as a base not only provides additional mineral support, but also avoids the side effects that may be caused by the use of artificial minerals.

[0045] As a possible scenario, after the water with added blue indigo fruit anthocyanins is prepared, kombucha and blue indigo fruit enzymes are added thereto. The blue indigo fruit anthocyanin water and the kombucha fungus liquid are mixed in an appropriate proportion. The generally recommended ratio is between 1:0.1 and 1:3. The specific ratio can be adjusted according to personal taste and health needs. Blue indigo fruit enzymes can be added, and the amount of enzyme added depends on personal constitution and needs. Generally speaking, a small amount of blue indigo fruit enzymes can be added each time to enhance digestion. The mixed drink is placed in a warm place for secondary fermentation. The time can be controlled between 24 and 48 hours according to actual needs. During the fermentation process, probiotics further act to enhance the health benefits of the drink. After fermentation is completed, the drink can be refrigerated. Low temperature storage can inhibit excessive fermentation and maintain the freshness and nutrients of the drink.

[0046] In summary, the solubility, stability and bioavailability of anthocyanins are improved through multiple optimization processes, thereby solving the problems of easy degradation, poor solubility and low bioavailability of anthocyanins in the background technology. First, the bioavailability of anthocyanins is improved by selective enzymatic hydrolysis, and combined with ultrasonic treatment and pH value control, the stability and activity of anthocyanins are enhanced; secondly, natural mineral water and gas activation technology are used to improve the biological effects of anthocyanins, and finally, ultra-high pressure homogenization treatment is used to ensure that anthocyanins are evenly dispersed, further improving their solubility and health effects. This technical solution overcomes the problems of difficult dissolution and poor stability of anthocyanins in traditional methods by precisely controlling the process conditions of each link, and enhances the health function of blue indigo fruit anthocyanin water by adding ingredients such as natural plant extracts and vitamins, making it more in line with the market demand for healthy drinks and having better stability, solubility and biological effects.

[0047] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and deform the above embodiments within the scope of the present invention.

Claims

1. A method for preparing water with added anthocyanins from blue lonicera japonica fruit, characterized in that: The following steps are involved: S1. treating anthocyanins from blue loquat fruit by selective enzymolysis to obtain higher bioavailability, wherein the enzymolysis is carried out at a temperature of 30° C. to 60° C. for 1 to 4 hours, the enzyme used in the enzymolysis is anthocyanin-specific enzyme or a mixed enzyme, the enzymolysis temperature is 40° C. to 55° C., and the enzymolysis time is 2 to 3 hours; S2, dissolving the blue indigo carotenoids obtained in step 1 in deionized water controlled at a temperature of 45° C. to 55° C., and performing an activation treatment on the anthocyanins for 6 to 12 hours. The activation process is performed by adjusting the pH value of the water to between 4.5 and 5.5 to enhance the stability and biological activity of the anthocyanins; S3, accelerating the dissolution and activation process of anthocyanins by dynamic ultrasonic treatment, the ultrasonic frequency is 20kHz to 40kHz, the ultrasonic treatment power is 50W to 200W, and the ultrasonic treatment duration is 30 minutes to 60 minutes; S4, mixing the activated anthocyanin water obtained in step 2 with mineral water in a ratio of 1:100 to 1:1000 to obtain blue indigo carotenoid anthocyanin water, wherein the mineral water is natural mineral water, rich in minerals, and can form a synergistic effect with anthocyanins to improve their biological effects; S5. In step 4, further using gas activation technology to improve the activity of anthocyanins by introducing oxygen or nitrogen to enhance their solubility and bioavailability; S6. In step 4, the mixed blue indigo fruit anthocyanin water is homogenized by ultra-high pressure homogenization, and the homogenization pressure is 1000MPa to 3000MPa to ensure that the anthocyanin molecules are evenly dispersed and improve their stability and solubility; S7. The blue indigofruit anthocyanin water can be further added with natural plant extracts, vitamins or other antioxidants to enhance its health care effects. The plant extracts are natural green tea extracts, wolfberry extracts or other plant extracts rich in antioxidant ingredients.

2. The method for preparing water added with anthocyanidins from caerulea fruit according to claim 1, characterized in that: The enzyme used in the enzymatic hydrolysis treatment is anthocyanin-specific enzyme or a mixed enzyme, the enzymatic hydrolysis temperature is 40°C to 55°C, and the enzymatic hydrolysis time is 2 hours to 3 hours.

3. The method for preparing water added with anthocyanidins from caerulea fruit according to claim 1, characterized in that: The ultrasonic treatment power is 50W to 200W.

4. The method for preparing water added with anthocyanidins from caerulea fruit according to claim 1, characterized in that: The duration of the ultrasonic treatment in step 3 is 30 to 60 minutes.

5. The method for preparing water added with anthocyanidins from caerulea fruit according to claim 1, characterized in that: During the activation process, the pH value of water is controlled between 4.5 and 5.5 to enhance the stability and biological activity of anthocyanins.

6. The method for preparing water added with anthocyanidins from caerulea fruit according to claim 1, characterized in that: The mineral water is natural mineral water, which is rich in minerals and can form a synergistic effect with anthocyanidins to enhance their biological effects.

7. The method for preparing water added with anthocyanidins from caerulea fruit according to claim 1, characterized in that: The blue honeysuckle anthocyanin water can be further added with natural plant extracts, vitamins or other antioxidants to enhance its health care effect.

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