Mulberry vinegar sparkling beverage as well as preparation method and application thereof

Abstract

The invention relates to the technical field of functional food, in particular to a mulberry vinegar sparkling beverage as well as a preparation method and application thereof. The invention provides a mulberry vinegar sparkling beverage. The mulberry vinegar sparkling beverage is prepared from the following components in parts by mass: 15.20 to 15.90 parts of mulberry concentrated juice, 6.40 to 6.80 parts of mulberry fermented vinegar, 27.50 to 27.80 parts of vinegar, 1.10 to 1.50 parts of honey, 2.60 to 2.90 parts of hawthorn juice, 2.30 to 2.50 parts of a white mulberry root-bark extracting solution and 2.50 to 3.00 parts of a loquat leaf extracting solution. The sparkling beverage provided by the invention is sufficient in mulberry aroma and fresh and cool in taste. The sparkling beverage is high in mulberry concentrated juice addition amount and good in oxidation resistance, and meanwhile, a small amount of fresh hawthorn juice is added, so that the oxidation resistance effect of the beverage is further improved.

Description

Technical Field

[0001] The invention relates to the technical field of functional foods, and in particular to a mulberry vinegar bubble beverage and a preparation method and application thereof. Background Art

[0002] Mulberry (Morus) is the fruit of the mulberry tree, belonging to the genus Morusalba L of the Moraceae family, and is widely grown in Yunnan, Guizhou, Sichuan and the Pearl River Delta. Mulberry contains a large number of nutrients and active substances, including high levels of anthocyanins, flavonoids, phenols, polysaccharides, vitamins, 1-DNJ and other substances. Therefore, mulberry fruit has antioxidant activity, and can assist in lowering blood sugar, anti-tumor, and improving immunity. At the same time, mulberry is also a "medicinal and edible" food.

[0003] Mulberries have a short harvest period, are not easy to preserve, are rich in nutrients and easily corrupt. After being processed into mulberry fruit beverages, the shelf life can be effectively extended. At present, ordinary mulberry vinegar is completely fermented from mulberries, and the vinegar aroma is stronger than the fruit aroma. The vinegar aroma is strong but the taste is lacking, and there is no precedent for making it into a carbonated beverage. The amount of mulberry juice added to mulberry juice beverages on the market is relatively low, mostly not exceeding 10%. This is because the freshly squeezed mulberry juice carries a "grassy smell", and adding too much will affect the eating experience. The "grassy smell" of mulberry juice is that the mulberry stalks cannot be removed during the juicing process, resulting in a heavy "grassy smell", and the mulberry beverages sold on the market do not have good functional ingredients and effects.

[0004] Therefore, how to provide a mulberry fermented beverage with excellent efficacy and taste is a problem that technical personnel in this field need to solve urgently. Summary of the invention

[0005] The purpose of the invention is to provide a mulberry vinegar bubble beverage and a preparation method and application thereof.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The invention provides a mulberry vinegar bubble beverage, which is prepared from the following components in parts by weight: 15.20-15.90 parts of mulberry concentrated juice, 6.40-6.80 parts of mulberry fermented vinegar, 27.50-27.80 parts of vinegar, 1.10-1.50 parts of honey, 2.60-2.90 parts of hawthorn juice, 2.30-2.50 parts of mulberry bark extract and 2.50-3.00 parts of loquat leaf extract.

[0008] Preferably, the method for preparing the mulberry concentrated juice comprises the following steps:

[0009] (1) adding pectinase to mulberry juice for enzymolysis to obtain material 1;

[0010] (2) adding tannase to the material 1 to remove the astringency, thereby obtaining material 2;

[0011] (3) filtering the material 2, adjusting the sweetness, and concentrating to obtain mulberry concentrated juice.

[0012] Preferably, the volume concentration of the pectinase added in step (1) is 0.05-0.15%; the temperature of the enzymatic hydrolysis is 40-50°C, and the time is 150-200 min; the volume concentration of the tannase added in step (2) is 0.1-0.2%; the temperature of the de-astringency is 35-45°C, and the time is 100-140 min.

[0013] Preferably, in step (3), the sweetness is adjusted to 25-30°; and the concentration ratio is 1:0.38-0.53.

[0014] Preferably, the method for preparing the mulberry fermented vinegar comprises the following steps:

[0015] 1) mixing mulberries, mulberry pomace and sugar to obtain a fermentation material, and adding yeast to perform alcohol fermentation;

[0016] 2) adding acetic acid bacteria to the fermentation system of step 1) to carry out vinegar fermentation to obtain mulberry fermented vinegar.

[0017] Preferably, in step 1), the mass ratio of mulberries, mulberry pomace and sugar is 70:25-35:1.0-1.2; the mass concentration of the added yeast is 6-7%; the temperature of the alcohol fermentation is 27-31°C, and the time is 3-5 days.

[0018] Preferably, the acetic acid bacteria in step 2) are added twice, with the mass concentration of acetic acid bacteria added on the first day of vinegar fermentation being 0.8-1.2%, and the mass concentration of acetic acid bacteria added on the second day of vinegar fermentation being 0.1-0.3%; the temperature of the vinegar fermentation is 30-34° C., and the time is 3-5 days.

[0019] Preferably, the mulberry bark extract is a water extract of mulberry bark; and the loquat leaf extract is a water extract of loquat leaf.

[0020] The present invention also provides a method for preparing the mulberry vinegar bubble beverage, comprising mixing mulberry concentrated juice, mulberry fermented vinegar, vinegar, honey, loquat leaf extract and mulberry bark extract to obtain material 3; mixing material 3 with water, aerating and then filling.

[0021] The present invention also provides application of the mulberry vinegar bubble beverage in preparing health products with antioxidant effects.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. In the prior art, mulberry juice and honey are mostly directly added, which have a sweet taste and high sweetness, and the taste is not harmonious when drinking alone. The present invention adds mulberry fermented vinegar, grain vinegar and fresh hawthorn into the formula at the same time, which can effectively adjust the sweet and greasy feeling brought by the sweetness of the above components.

[0024] 2. The present invention first uses pectinase to treat mulberry juice to fully break the cell walls in the mulberry pulp, and then uses tanninase to decompose the tannin in the mulberry to reduce the "grassy smell" in the mulberry juice. After pre-treatment, the odor of the mulberry juice is reduced, and the overall taste of the mulberry vinegar bubble beverage is improved.

[0025] 3. Among the components added by the present invention, mulberry juice, mulberry fermented vinegar, grain vinegar, hawthorn, and loquat leaves all have antioxidant activity. Among them, mulberry and hawthorn are both medicinal and edible foods. From the perspective of traditional Chinese medicine, mulberry is cold and hawthorn is slightly warm. Both can nourish yin and blood, promote body fluid and moisten dryness. The effective ingredients in mulberry are specifically introduced in the background. Flavonoids and phenolic substances are enhanced in mulberry fermented vinegar. There are more flavonoids, polypeptides and inositol in grain vinegar. In addition to sugar substances, honey also has phenols, organic acids, free amino acids, vitamins, etc., which have the functions of enhancing immunity, regulating intestinal metabolism and anti-oxidation. Hawthorn is a natural antioxidant food with high content of organic acids and vitamins, and has strong antioxidant ability and the ability to promote gastrointestinal motility. The present invention also adds mulberry bark and loquat leaf into the beverage. The mulberry bark has the effects of purging the lung and relieving asthma, promoting water circulation and reducing swelling, and the loquat leaf has the effects of clearing the lung and relieving cough, harmonizing the stomach and relieving adverse reactions, and quenching thirst. In addition, the mulberry bark also contains active substances such as alkaloids and polysaccharides, and has multiple effects such as anti-cancer and anti-oxidation. The loquat leaf also contains active substances such as flavonoids, phenolic acids, triterpene acids, etc., and has the effects of anti-oxidation and lowering blood sugar.

[0026] 4. The present invention provides a bubble beverage with a strong mulberry aroma and a refreshing taste. The bubble beverage has a high amount of mulberry concentrated juice added, has good antioxidant capacity, and a small amount of fresh hawthorn juice is added to further enhance the antioxidant effect of the beverage. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0028] Figure 1 Score the sensory evaluation index of Experimental Example 1.

[0029] Figure 2 Weighted scores for the sensory evaluation indicators of Experimental Example 1.

[0030] Figure 3 This is the effect of different concentrations of beverages on the DPPH free radical scavenging rate in Experimental Example 3.

[0031] Figure 4 This is the effect of different concentrations of beverages on the scavenging rate of ABTS cation free radicals in Experimental Example 3.

[0032] Figure 5 This is Experimental Example 3: The effects of beverages of different concentrations on the scavenging rate of hydroxyl radicals.

[0033] Figure 6 This is the effect of different concentrations of beverages on superoxide anion clearance rate in Experimental Example 3.

[0034] Figure 7 This is Experimental Example 3: The effects of beverages of different concentrations on total antioxidant capacity.

[0035] Figure 8 These are product pictures of the present invention; the upper picture shows the appearance of an iced mulberry vinegar bubble drink; the lower picture shows the bubbles produced after the mulberry vinegar bubble drink is slightly shaken. DETAILED DESCRIPTION

[0036] The present invention provides a mulberry vinegar bubble beverage, which is prepared by the following components in parts by weight: 15.20-15.90 parts of mulberry concentrated juice, 6.40-6.80 parts of mulberry fermented vinegar, 27.50-27.80 parts of vinegar, 1.10-1.50 parts of honey, 2.60-2.90 parts of hawthorn juice, 2.30-2.50 parts of mulberry bark extract and 2.50-3.00 parts of loquat leaf extract; preferably 15.30-15.80 parts of mulberry concentrated juice, 6.50-6.70 parts of mulberry fermented vinegar, 27.60-27.70 parts of vinegar, 1.20-1.40 parts of honey, 2.60-2.90 parts of hawthorn juice, 2.30-2.50 parts of mulberry bark extract and 2.50-3.00 parts of loquat leaf extract. 2.70-2.80 parts of hawthorn juice, 2.40 parts of mulberry bark extract and 2.60-2.90 parts of loquat leaf extract; more preferably 15.40-15.70 parts of mulberry concentrated juice, 6.60 parts of mulberry fermented vinegar, 27.65 parts of vinegar, 1.30 parts of honey, 2.75 parts of hawthorn juice, 2.40 parts of mulberry bark extract and 2.70-2.80 parts of loquat leaf extract; more preferably 15.60 parts of mulberry concentrated juice, 6.60 parts of mulberry fermented vinegar, 27.65 parts of vinegar, 1.30 parts of honey, 2.75 parts of hawthorn juice, 2.40 parts of mulberry bark extract and 2.75 parts of loquat leaf extract.

[0037] In the present invention, the method for preparing the mulberry concentrated juice comprises the following steps:

[0038] (1) adding pectinase to mulberry juice for enzymolysis to obtain material 1;

[0039] (2) adding tannase to the material 1 to remove the astringency, thereby obtaining material 2;

[0040] (3) filtering the material 2, adjusting the sweetness, and concentrating to obtain mulberry concentrated juice.

[0041] In the present invention, the volume concentration of the pectinase added in step (1) is 0.05-0.15%; preferably 0.07-0.13%; more preferably 0.09-0.11%; and more preferably 0.1%.

[0042] In the present invention, the enzymatic hydrolysis temperature in step (1) is 40-50°C and the time is 150-200 min; preferably, the enzymatic hydrolysis temperature is 42-48°C and the time is 160-190 min; further preferably, the enzymatic hydrolysis temperature is 44-46°C and the time is 170-180 min; more preferably, the enzymatic hydrolysis temperature is 45°C and the time is 175 min.

[0043] In the present invention, the volume concentration of the tannase added in step (2) is 0.1-0.2%, preferably 0.15%.

[0044] In the present invention, the temperature for removing astringency in step (2) is 35-45°C, and the time is 100-140 min; preferably, the temperature for removing astringency is 37-43°C, and the time is 110-130 min; further preferably, the temperature for removing astringency is 39-41°C, and the time is 120 min; more preferably, the temperature for removing astringency is 40°C, and the time is 120 min.

[0045] In the present invention, the sweetness of step (3) is adjusted to 25-30°; preferably 26-29°; more preferably 27-28°; and more preferably 28°.

[0046] In the present invention, the concentration ratio in step (3) is 1:0.38-0.53; preferably 1:0.4-0.5; and more preferably 1:0.45.

[0047] In the present invention, the preparation method of the mulberry fermented vinegar comprises the following steps:

[0048] 1) mixing mulberries, mulberry pomace and sugar to obtain a fermentation material, and adding yeast to perform alcohol fermentation;

[0049] 2) adding acetic acid bacteria to the fermentation system of step 1) to carry out vinegar fermentation to obtain mulberry fermented vinegar.

[0050] In the present invention, the mass ratio of mulberries, mulberry pomace and sugar in step 1) is 70:25-35:1.0-1.2; preferably 70:27-33:1.1; further preferably 70:29-31:1.1; more preferably 70:30:1.1.

[0051] In the present invention, the mass concentration of the yeast added in step 1) is 6-7%, preferably 6.5%.

[0052] In the present invention, the alcohol fermentation temperature in step 1) is 27-31°C and the time is 3-5 days; preferably, the alcohol fermentation temperature is 28-30°C and the time is 3-5 days; more preferably, the alcohol fermentation temperature is 29°C and the time is 4 days.

[0053] In the present invention, the acetic acid bacteria in step 2) are added twice, with the mass concentration of acetic acid bacteria added on the first day of vinegar fermentation being 0.8-1.2%, and the mass concentration of acetic acid bacteria added on the second day of vinegar fermentation being 0.1-0.3%; preferably, the mass concentration of acetic acid bacteria added on the first day of vinegar fermentation is 0.9-1.1%, and the mass concentration of acetic acid bacteria added on the second day of vinegar fermentation is 0.1-0.3%; further preferably, the mass concentration of acetic acid bacteria added on the first day of vinegar fermentation is 1%, and the mass concentration of acetic acid bacteria added on the second day of vinegar fermentation is 0.2%.

[0054] In the present invention, the temperature of the vinegar fermentation in step 2) is 30-34°C and the time is 3-5 days; preferably, the temperature of the vinegar fermentation is 31-33°C and the time is 4 days; more preferably, the temperature of the vinegar fermentation is 32°C and the time is 4 days.

[0055] In the present invention, the mulberry bark extract is a water extract of mulberry bark;

[0056] In the present invention, the loquat leaf extract is a water extract of loquat leaves.

[0057] The present invention also provides a method for preparing the mulberry vinegar bubble beverage, comprising mixing mulberry concentrated juice, mulberry fermented vinegar, vinegar, honey, loquat leaf extract and mulberry bark extract to obtain material 3; mixing material 3 with water, aerating and then filling.

[0058] The present invention also provides application of the mulberry vinegar bubble beverage in preparing health products with antioxidant effects.

[0059] In the present invention, the sources of raw materials are as follows: mulberries are fruits of Yunsang No. 2, picked in the sericulture demonstration garden of the Institute of Sericulture and Bees of Yunnan Academy of Agricultural Sciences. Grain vinegar is purchased from Hengxinqiao Laojiu Vinegar Shop in Fanghua Town, Luliang County. Honey is obtained from the bee farm of the Institute of Sericulture and Bees of Yunnan Academy of Agricultural Sciences, and the variety is acacia honey. Mulberry bark and loquat leaves are picked in the mulberry germplasm resource garden of the Institute of Sericulture and Bees of Yunnan Academy of Agricultural Sciences. Yeast is purchased from Angel Yeast Co., Ltd. Acetic acid bacteria is purchased from Jining Yuyuan Biotechnology Co., Ltd.

[0060] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0061] Example 1

[0062] The formula of the mulberry vinegar bubble beverage provided by the present invention is composed of mulberry concentrated juice, mulberry fermented vinegar, grain vinegar, honey, fresh hawthorn, white mulberry bark, loquat leaf, and drinking water. The specific ingredients are shown in Table 1:

[0063] Table 1 Ingredients of mulberry vinegar sparkling beverage

[0064]

[0065] The production of mulberry vinegar sparkling beverage is divided into four steps: raw material pretreatment, ingredient ratio addition, physical and chemical testing, and sensory evaluation; the following steps are explained in detail:

[0066] (1) Raw material pretreatment: The raw materials that need to be pretreated include mulberry concentrated juice, mulberry fermented vinegar, fresh hawthorn juice, mulberry bark water extract and loquat leaf water extract.

[0067] Fresh mulberry concentrated juice: Select fresh and mature mulberries, rinse with water and drain, then make mulberry concentrated juice through juicing, enzymolysis, de-astringency, filtration, concentration and sterilization. Add 0.1% pectinase by volume during enzymolysis, the enzymolysis temperature is 45℃, and the enzymolysis time is 180min. The cell walls in the mulberry pulp are fully broken and the juice yield is higher. After filtration, de-astringency treatment is carried out. When de-astringency is removed, 0.15% tannin is added by volume, the enzymolysis temperature is 40℃, and the enzymolysis time is 120min. The tannin in the mulberry is decomposed to reduce the "grassy smell" in the mulberry juice. Filter by graded filtration with a filter, and finally filter with a 120-mesh filter before concentrating. When concentrating, the mulberry juice is concentrated by vacuum evaporation and the sweetness is adjusted to 30°, and the concentration is completed, with a concentration ratio of 1:0.45. Finally, the mulberry concentrated juice was heated to 90°C and sterilized for 15 minutes to maintain the stability of the mulberry concentrated juice.

[0068] Preparation of mulberry fermented vinegar: fresh, sweet mulberries and mulberry residue after juicing are selected for fermentation. Mulberry vinegar fermentation is divided into alcohol fermentation and acetic acid fermentation. The alcohol fermentation conditions are 7kg of fresh mulberries and 3kg of mulberry residues, 114g of white sugar, 6.5% yeast concentration, fermentation temperature of 29°C, fermentation time of 4 days, and the alcohol content detected on the 4th day is 15.6% Vol.

[0069] The acetic acid fermentation conditions are as follows: after the previous mulberry alcohol fermentation, acetic acid bacteria are added in batches, the mass concentration of acetic acid bacteria is 1% for the first time, and after fermentation for 2 days, acetic acid bacteria are continuously added at a mass concentration of 0.2%, the fermentation temperature is 32°C, and the fermentation is carried out for 3 days to obtain mulberry fermented vinegar, which is sterilized at high temperature and stored for later use.

[0070] Preparation of fresh hawthorn juice: Wash and core fresh hawthorn, put 1 kg of hawthorn into a crusher and add 2 L of drinking water, beat the hawthorn until it is crushed, heat at 50°C for 30 minutes, filter, and sterilize for later use.

[0071] Morus alba bark water extract: put 1kg of dried Morus alba bark into 20L of water at 50℃, continue to extract for 3 hours, filter, sterilize and store for later use.

[0072] Loquat leaf water extract: Wash and drain the loquat leaves, put them into an automatic vegetable cutter and cut them into 2 cm long strips. Weigh 1 kg of long loquat leaves, put them into 20 L of water, and continue to soak in boiling water for 30 minutes. Then filter, sterilize and store them for later use.

[0073] (2) Add the ingredients in proportion and prepare 1000L of mulberry vinegar bubble beverage according to the formula. The finished product is as follows: Figure 8 shown.

[0074] Ingredients: Add 155L of mulberry concentrated juice, 65L of mulberry fermented vinegar, 277L of grain vinegar, 13L of honey, 27L of fresh hawthorn juice, 24L of mulberry bark water extract, and 26L of loquat leaf water extract into the batching tank according to the proportion, and make up the rest to 1000L with drinking water to obtain a carbonated mulberry juice vinegar beverage.

[0075] Homogenization and sterilization: Place the unaerated beverage in a homogenizer and mix thoroughly, filter it using a plate and frame filter, and then homogenize and sterilize it again.

[0076] Inflation and canning: the sterilized beverage is inflated with 1.5 times the gas volume of carbon dioxide, canned and sealed to obtain the mulberry vinegar bubble beverage.

[0077] (3) Physical and chemical testing: The mulberry vinegar sparkling beverage is subjected to physical and chemical tests, mainly to detect microorganisms and pollutants. Subsequent steps can only be carried out after the test is qualified.

[0078] (4) Sensory evaluation: Beverages from the same batch are randomly selected at a ratio of 100:1 for sensory evaluation. The sensory evaluation content includes appearance color, carbonation level, and taste. Beverages can be sold after the sensory evaluation is completed.

[0079] Experimental Example 1: Sensory Evaluation of Mulberry Vinegar Beverage and Mulberry Vinegar Sparkling Beverage

[0080] 10 people with basic knowledge of food sensory evaluation and no sensory defects were selected to conduct sensory evaluation, and the evaluation was conducted from four aspects: color, smell, taste, and flavor. The sensory evaluation scoring standard is shown in Table 2, and the evaluation results are presented in scores.

[0081] Table 2 Sensory evaluation standard of mulberry vinegar sparkling beverage

[0082]

[0083] In order to ensure the accuracy of the experiment, the samples were placed in a random order, and the experimenters conducted a sensory evaluation every other day to increase the accuracy of the results. Fresh mulberry juice, fermented mulberry vinegar, a commercially available mulberry beverage, a non-aerated mulberry juice vinegar beverage, and the mulberry vinegar bubble beverage prepared in Example 1 were selected for the sensory evaluation. After the sensory evaluation, the experimental results were collected, and the sensory evaluation scoring results are shown in Table 3.

[0084] Table 3 Sensory evaluation results

[0085]

[0086] A commercially available mulberry beverage was purchased from Zhonghe Baosang Biotechnology Co., Ltd.

[0087] The score of each evaluation index of sensory evaluation is as follows Figure 1 As shown, the color score difference is small, because mulberry juice is rich in anthocyanins and other pigments that greatly affect the color of mulberry beverages. The smell score is quite different, among which the mulberry fermented vinegar has the lowest smell score, because mulberries produce acetic acid after fermentation, which affects the overall smell. The smell score of fresh mulberry juice is also low because fresh mulberry juice carries a strong "grassy smell". Among them, the mulberry vinegar bubble beverage has the highest smell score. The sensory evaluators found that the bubbles in the juice will carry part of the juice aroma, making the aroma rich and sufficient during the sensory evaluation. In the taste score, fresh mulberry juice scored the lowest, because fresh mulberry juice was only filtered without enzymatic hydrolysis and astringency removal, and contained a small amount of pulp particles, which affected the taste of the drink; mulberry fermented vinegar had a high acidity, which greatly stimulated the mouth and affected the taste, resulting in a low sensory score; mulberry vinegar bubble drink had the highest taste score, because mulberry vinegar bubble drink was filled with gas, forming a unique taste in the mouth, and the refreshing and smooth taste increased the score of consumption. The difference was most significant in the taste score, among which mulberry fermented vinegar scored the lowest, because the fermented vinegar was too sour, which greatly stimulated the mouth and made it impossible to swallow; fresh mulberry juice was too sweet, and after drinking it, it felt sweet and greasy, and the mouth felt sour, which affected the eating experience; mulberry vinegar bubble drink had the highest sensory score, and the mulberry vinegar bubble drink was moderately sweet and sour and filled with bubbles, with a unique taste. The amount of mulberry juice added was 15%, and the fruity aroma in the mouth lasted after tasting.

[0088] This experiment establishes the weight of evaluation factors. The weight indicates the importance of each evaluation factor and can improve the reliability of sensory evaluation results. Based on the previous experimental investigation, this experiment assigns weights of 0.15, 0.15, 0.30, and 0.40 to color, smell, taste, and flavor, respectively. The average value of each group of evaluations is calculated, and then the weight is calculated according to the weight to obtain the final sensory score. The score and weighted calculation are as follows: Figure 2 .Depend on Figure 2The weighted sensory evaluation scores of the five samples can be intuitively seen, among which the beverage with the highest total sensory score is the patented product mulberry vinegar sparkling beverage, which scores 91.22 points. This proves that the patented product has the highest comprehensive evaluation in terms of color, smell, mouthfeel and flavor, and has great appeal and competitiveness in the existing market, and has great market prospects.

[0089] Experimental Example 2: Pesticide Residue and Microbial Detection

[0090] 1% of the samples of the beverages produced in the same batch prepared in Example 1 were randomly sampled for pesticide residue and microbial detection. The pesticide residue detection mainly adopted the microbial detection including total colony count, Escherichia coli, mold, and yeast. The pesticide residue detection was performed by high performance liquid chromatography coupled with mass spectrometry. Since the raw materials of this patented product are sourced from the Sericulture Technology Demonstration Park of the Sericulture and Bee Research Institute of Yunnan Academy of Agricultural Sciences, which has strict pesticide and fertilizer application standards, no pesticide residue was detected in the test results.

[0091] The product samples were tested for microorganisms according to national standards. The microbiological results of the products in the first 80 days showed that the maximum total colony count was 3 CFU / mL, and Escherichia coli, mold, yeast and pathogenic bacteria were not detected (Table 4), which met the relevant national standards.

[0092] Total colony count: GB 4789.2-2022 National Food Safety Standard Food Microbiology Test Total Colony Count Determination

[0093] Escherichia coli: GB 4789.38-2012 National Food Safety Standard Food Microbiology Examination Escherichia coli Count

[0094] Mold and yeast: GB 4789.15-2016 National Food Safety Standard Food Microbiology Examination Mold and Yeast Count

[0095] Pathogenic bacteria: GB 29921-2021 National Food Safety Standard Limits of Pathogenic Bacteria in Prepackaged Foods

[0096] Since this patented product has been effectively sterilized, the growth and reproduction of microorganisms in the beverage has been reduced. Until the 80th day, the microbial test still meets the relevant national standards and is far below the standard limit, effectively extending the shelf life of the product. After testing, the shelf life of this patented product is 90 days, and it is best to drink it within 90 days. Among them, ABC represents the three bottles of beverages sampled from the same batch of products, which are also three parallel test experiments in the same period.

[0097] Table 4 Microbiological test results

[0098]

[0099] Experimental Example 3: Antioxidant Effect Test

[0100] DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) free radical scavenging ability, ABTS (2,2′-biphenyl-1-amino-trimethylhexacarbonyl) cation free radical scavenging ability, hydroxyl (OH) free radical scavenging ability, superoxide anion scavenging ability and total antioxidant capacity are several important indicators for evaluating antioxidant capacity. This experiment tested the DPPH free radical, ABTS cation free radical, hydroxyl free radical, superoxide anion scavenging rate and total antioxidant capacity of mulberry vinegar sparkling beverage, and the experimental results are as follows. According to the experimental requirements, 20%, 40%, 60%, 80%, and 100% of fresh mulberry juice, mulberry fermented vinegar, and mulberry vinegar sparkling beverage were prepared with pure water respectively. The specific preparation method is shown in Table 5.

[0101] Table 5 Antioxidant test sample preparation

[0102]

[0103]

[0104] DPPH free radical scavenging ability test: boxbio DPPH free radical scavenging ability test kit was used to test the DPPH free radical scavenging ability of fresh mulberry juice, mulberry fermented vinegar, and mulberry vinegar sparkling beverage. The experimental results are as follows Figure 3 It shows that the DPPH radical scavenging rate of fresh mulberry juice, fermented mulberry vinegar and mulberry vinegar sparkling beverage increases with the increase of beverage concentration. Among them, the DPPH radical scavenging rate of fermented mulberry vinegar is the highest, but the sensory score of fermented mulberry vinegar is low due to its high acidity when consumed directly. The DPPH radical scavenging rate of mulberry vinegar sparkling beverage is higher than that of fresh mulberry juice, and when the concentration of mulberry vinegar sparkling beverage is 100%, the DPPH radical scavenging rate is 22.41%, so mulberry vinegar sparkling beverage has a good effect on scavenging DPPH radicals.

[0105] ABTS cation free radical scavenging ability test: The boxbioABTS cation free radical scavenging ability test kit was used to test the ABTS cation free radical scavenging ability of fresh mulberry juice, mulberry fermented vinegar, and mulberry vinegar sparkling beverage. The experimental results are as follows Figure 4 The results showed that mulberry fermented vinegar had the strongest scavenging ability for ABTS cation free radicals, followed by mulberry vinegar sparkling beverage, and fresh mulberry juice had the worst ability. However, as the concentration of the three beverages increased, the scavenging rate of ABTS cation free radicals also increased. When the concentration of mulberry fermented vinegar was 100%, the scavenging rate of ABTS cation free radicals was the highest, at 13.42%. When the concentration of mulberry vinegar sparkling beverage was 100%, the scavenging rate was 8.49%, which had a certain effect on scavenging ABTS cation free radicals.

[0106] Hydroxyl free radical scavenging ability test: Use the boxbio hydroxyl free radical scavenging ability test kit to test the hydroxyl free radical scavenging ability of fresh mulberry juice, mulberry fermented vinegar, and mulberry vinegar sparkling beverage. Figure 5 The results show that the hydroxyl radical scavenging rate increases with the concentration of the three beverages, and the scavenging rate of mulberry fermented vinegar is the highest. When the concentration of mulberry vinegar bubble beverage reaches 100%, the hydroxyl radical scavenging rate is 27.20%, which has a good scavenging ability.

[0107] Superoxide anion scavenging ability test: Use the boxbio superoxide anion scavenging ability test kit to test the superoxide anion scavenging ability of fresh mulberry juice, mulberry fermented vinegar, and mulberry vinegar sparkling beverage. Figure 6 As shown in the figure, the superoxide anion clearance rate increases with the increase of beverage concentration, and the superoxide anion clearance rate is the highest when the concentration of mulberry fermented vinegar is 100%. Among them, when the concentration of mulberry vinegar bubble beverage is 100%, the superoxide anion clearance rate is 14.58%, which is slightly lower than the clearance rate of mulberry fermented vinegar, and the clearance effect is better.

[0108] Total antioxidant capacity test: The total antioxidant capacity of fresh mulberry juice, mulberry fermented vinegar, and mulberry vinegar sparkling beverage was tested using the boxbio total antioxidant capacity test kit. The experimental results are as follows Figure 7 As shown in the figure, as the concentration of the beverage increases, the total antioxidant capacity gradually increases. When the concentration of mulberry fermented vinegar is 100%, the total antioxidant capacity exceeds 40μmol / mL. The total antioxidant capacity of mulberry fermented vinegar at the same concentration is 33.10μmol / mL, which is close to the antioxidant capacity of mulberry fermented vinegar. Therefore, mulberry vinegar sparkling beverage has good antioxidant capacity.

[0109] The above experimental results show that although the antioxidant effect of mulberry vinegar bubble beverage is slightly lower than that of mulberry fermented vinegar, according to the overall sensory evaluation and comprehensive evaluation of antioxidant indicators, mulberry vinegar bubble beverage has certain antioxidant activity, and the scores in various aspects of eating experience are much higher than mulberry fermented vinegar. Therefore, mulberry vinegar bubble beverage is a beverage with unique taste, refreshing taste, rich fruity aroma, and certain antioxidant activity.

[0110] The above is only 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 principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A mulberry vinegar bubble beverage, characterized in that: The invention is prepared by comprising the following components in parts by weight: 15.20-15.90 parts of mulberry concentrated juice, 6.40-6.80 parts of mulberry fermented vinegar, 27.50-27.80 parts of vinegar, 1.10-1.50 parts of honey, 2.60-2.90 parts of hawthorn juice, 2.30-2.50 parts of mulberry bark extract and 2.50-3.00 parts of loquat leaf extract.

2. The mulberry vinegar bubble beverage according to claim 1, characterized in that: The method for preparing the mulberry concentrated juice comprises the following steps: (1) adding pectinase to mulberry juice for enzymolysis to obtain material 1; (2) adding tannase to the material 1 to remove the astringency, thereby obtaining material 2; (3) filtering the material 2, adjusting the sweetness, and concentrating to obtain mulberry concentrated juice.

3. The mulberry vinegar bubble beverage according to claim 2, characterized in that: The volume concentration of the pectinase added in step (1) is 0.05-0.15%; the temperature of the enzymolysis is 40-50°C, and the time is 150-200 min; the volume concentration of the tannase added in step (2) is 0.1-0.2%; the temperature of the deastringency is 35-45°C, and the time is 100-140 min.

4. The mulberry vinegar bubble beverage according to claim 2, characterized in that: In step (3), the sweetness is adjusted to 25-30°; and the concentration ratio is 1:0.38-0.

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5. The mulberry vinegar bubble beverage according to claim 1, characterized in that: The preparation method of the mulberry fermented vinegar comprises the following steps: 1) mixing mulberries, mulberry pomace and sugar to obtain a fermentation material, and adding yeast to perform alcohol fermentation; 2) adding acetic acid bacteria to the fermentation system of step 1) to carry out vinegar fermentation to obtain mulberry fermented vinegar.

6. The mulberry vinegar bubble beverage according to claim 5, characterized in that: Step 1) The mass ratio of mulberries, mulberry pomace and sugar is 70:25-35:1.0-1.2; the mass concentration of the added yeast is 6-7%; the temperature of the alcohol fermentation is 27-31°C, and the time is 3-5 days.

7. The mulberry vinegar bubble beverage according to claim 5, characterized in that: Step 2) the acetic acid bacteria is added twice, the mass concentration of the acetic acid bacteria added on the first day of the vinegar fermentation is 0.8-1.2%, and the mass concentration of the acetic acid bacteria added on the second day of the vinegar fermentation is 0.1-0.3%; the temperature of the vinegar fermentation is 30-34° C., and the time is 3-5 days.

8. The mulberry vinegar bubble beverage according to claim 1, characterized in that: The mulberry bark extract is a water extract of mulberry bark; the loquat leaf extract is a water extract of loquat leaf.

9. The method for preparing the mulberry vinegar bubble beverage according to any one of claims 1 to 8, characterized in that: Mix mulberry concentrated juice, mulberry fermented vinegar, vinegar, honey, loquat leaf extract, and mulberry bark extract to obtain material 3; mix material 3 with water, aerate, and then fill.

10. Use of the mulberry vinegar bubble beverage according to any one of claims 1 to 8 in the preparation of health products with antioxidant effects.

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