Ginseng compound beverage and preparation method thereof

Abstract

The invention provides a ginseng compound beverage and a preparation method thereof, and relates to the field of food preparation and processing. The ginseng compound beverage is prepared by taking 0.8 g of ginseng, 5.0 g of fried hippophae rhamnoides leaves, 5.0 g of medlar, 0.7 g of astragalus membranaceus and 0.5 g of gastrodia elata as raw materials, adding 15mL of plant water extract, 0.7500 g of flavoring agent erythritol, 0.3000 g of xylitol, 0.0450 g of acesulfame potassium, 0.0075 g of DL-malic acid, 0.0375 g of edible salt and 0.0080 g of taurine according to a material-liquid ratio of 1: 40g / ml, and adding water to 150mL. Meanwhile, the bitter taste of the raw materials such as the ginseng and the scorched taste of the fried hippophae rhamnoides leaves are eliminated, so that the beverage is fragrant in sense and the cost is reduced. The prepared beverage is simple in process and has the effects of resisting oxidation and reducing uric acid.

Description

Technical Field

[0001] The invention belongs to the field of food preparation and processing, and particularly relates to a ginseng compound beverage and a preparation method thereof. Background Art

[0002] Ginseng is the dried root and rhizome of the Araliaceae plant Panax ginseng, which has the effects of "tonifying the five internal organs, calming the spirit, calming the soul, stopping panic, removing evil spirits, improving eyesight, making people happy and improving intelligence, and long-term use of ginseng can make people light and prolong life". Artificially cultivated ginseng under 5 years old is a raw material for both medicine and food.

[0003] Sang Hanxu et al. used ginseng as raw material, compounded with chrysanthemum and honey, and prepared a ginseng polysaccharide beverage; Zhang Shouyuan et al. used ginseng as raw material, supplemented with flavoring agents, cola flavoring, etc., to obtain a ginseng cola beverage with health benefits such as anti-fatigue and immunity enhancement. Wang Jiahui et al. developed a compound beverage using Cordyceps militaris and ginseng as raw materials, and its maximum scavenging rates for DPPH free radicals, hydroxyl free radicals and superoxide anions reached 89.97%, 64.89% and 52.17% respectively, indicating that the compound beverage has good antioxidant activity.

[0004] At present, most ginseng and its compound beverages have a single activity. Compounding can enrich the taste and improve activity. Seabuckthorn leaves are a plant with both medicinal and edible properties. After frying, they have a burnt smell and a tea aroma. The main chemical components are polysaccharides and flavonoids, which have multiple pharmacological effects such as anti-oxidation, liver protection, immunity enhancement, anti-cardiovascular disease and anti-tumor. As a plant that can be used for both medicine and food, wolfberry's main active ingredients are polysaccharides and polyphenol compounds. Lycium barbarum polysaccharides have multiple pharmacological effects such as enhancing immune regulation, anti-oxidation, and improving eyesight. The main chemical components of Astragalus are polysaccharides, saponins, and amino acid compounds. Its polysaccharides have the effects of lowering uric acid and anti-inflammatory. The main chemical components of Gastrodia elata include polysaccharides, polyphenols, etc., which have the effects of anti-fatigue, regulating the immune system, and anti-anxiety and other nervous system functions.

[0005] Since beverages prepared from plant extracts are often raw, astringent, and bitter, and the difficulty of taste control increases, flavoring agents are usually added to improve this problem, but the amount of beverage additives should not be too much, and it is difficult to balance the amount and taste. Flavoring agents include sweeteners, acidulants, aromatics, etc. The taste of acesulfame potassium is close to that of sucrose, and its sweetness is 200 times that of sucrose. The sweetness of xylitol is about 1.2 times that of sucrose, and the sweetness of erythritol is about 60%-70% of the sweetness of sucrose. It is refreshing and has no bitter aftertaste. Therefore, acesulfame potassium, xylitol, and erythritol are used to neutralize the bitterness and astringency of the raw material liquid. Erythritol also eliminates the aftertaste produced by the increase in the dosage of acesulfame potassium. These sweeteners all use sugar substitutes, which are slowly absorbed and only partially utilized. The glucose content in the blood is rarely increased, and the effect on insulin and blood sugar levels is small, which is suitable for diabetic people to drink. Acidulants are DL-malic acid and taurine, which neutralize the sweetness of the beverage to make it sour.

[0006] The present invention optimizes the extraction process of the raw material dosage, so that the polysaccharide content is increased, and has antioxidant and uric acid-lowering activity. Stir-fried seabuckthorn leaves enrich the flavor and taste of the beverage; using plant extract as the raw material, the amount of xylitol, erythritol, acesulfame potassium and other sweeteners is compounded and optimized to produce a synergistic effect; DL-malic acid, taurine and other acidulants neutralize the sweetness, and edible salt makes the taste softer, improves the taste, and increases the range of drinkers. There are endless products in the beverage market. The preparation process of the product of the present invention is simple, meets the modern people's pursuit of healthy diet needs, and assists in improving fatigue and gout, so it has a good market prospect. Summary of the invention

[0007] At present, the activities of ginseng and its compound beverages are mainly anti-fatigue and improving immunity. The activities are single, and the beverages have a raw and bitter taste. If the amount of flavoring agents is increased, it will not only have safety risks but also increase costs, so it is difficult to balance the amount of flavoring agents and taste.

[0008] The purpose of the present invention is to overcome the above-mentioned shortcomings of the existing products. Ginseng is used as the raw material to compound fried sea buckthorn leaves, wolfberry, astragalus, gastrodia, etc., and the activity has a synergistic effect; fried sea buckthorn leaves are compounded with flavor correctors to improve the taste and enhance the antioxidant activity, and also have the effect of lowering uric acid, so as to meet the needs of the public. Functional beverages.

[0009] To achieve the above purpose, the present invention adopts the following experimental scheme:

[0010] The present invention provides a ginseng compound beverage on one hand. The beverage comprises a plant extract and a flavoring agent.

[0011] As a preferred method, the raw materials are processed before the plant extract is extracted: ginseng is crushed and passed through a 60-mesh sieve, fried seabuckthorn leaves and wolfberry are used directly, astragalus is crushed and passed through a 20-mesh sieve, and gastrodia elata is crushed and passed through a 60-mesh sieve.

[0012] Preferably, 0.8 g of the above-treated sample ginseng powder, 5.0 g of stir-fried seabuckthorn leaves, 5.0 g of wolfberry, 0.7 g of astragalus powder, and 0.5 g of gastrodia powder are placed in a 1000 mL round-bottom flask, and condensed and refluxed for extraction at a solid-liquid ratio of 1:40 (g / mL). The extraction temperature is 80°C, the extraction time is 2 h, and the number of extractions is 1. The large filter residues of stir-fried seabuckthorn leaves and wolfberry are removed by suction, the filtrate is taken, and placed in a centrifuge tube, at a speed of 4500 r / min, the centrifugation time is 10 min, the precipitate is discarded, and the supernatant is taken to obtain 420-450 mL of plant extract with a complex polysaccharide content of 31.81%.

[0013] As a preferred raw material, ABTS free radical scavenging rate was used as the evaluation index, plant extracts were used as samples, and 5 negative control extracts were used without adding one of the plants. The results showed that the antioxidant activity was as follows: plant extract > no Gastrodia elata extract > no Lycium barbarum extract > no ginseng extract > no Astragalus extract > no fried Seabuckthorn leaf extract, and the activity of plant extracts was better than that of each negative control group.

[0014] ABTS free radical scavenging rate IC of the plant extract of the present invention 50 =0.035±0.00mg / mL, DPPH free radical scavenging rate IC 50 =0.060±0.00mg / mL, the absorbance of the total reducing power of 2.50mg / mL is 0.954; the IC of the inhibition rate of xanthine oxidase 50 =5.71±0.01mg / mL.

[0015] Preferably, the flavoring agents of the ginseng compound beverage are erythritol, xylitol, and acesulfame potassium to increase sweetness; DL-malic acid and taurine to increase sourness and balance the taste; edible salt to make the beverage taste softer; and fried sea buckthorn leaves as a fragrance.

[0016] Preferably, 15 mL of the plant extract is taken, 0.7500 g of erythritol, 0.3000 g of xylitol, 0.0450 g of acesulfame potassium, 0.0075 g of DL-malic acid, 0.0375 g of edible salt, and 0.0080 g of taurine are added, and water is added to 150 mL.

[0017] The second aspect of the present invention provides a process for preparing a ginseng compound beverage, comprising the following steps:

[0018] (1) Weighing of raw materials and auxiliary materials: Take the plant extract and flavoring agent according to the formula and set aside;

[0019] (2) Mixing: Mix the above-mentioned plant extract and flavoring agent and shake well;

[0020] (3) Make up the volume: Add water to the mixed solution according to the formula;

[0021] (4) High temperature sterilization: Fill the fixed volume liquid, sterilize at 120℃ for 30min, and cool to room temperature to obtain the finished product.

[0022] (5) After sterilization, the bitter, astringent and burnt taste of the raw materials is reduced, the sour and sweet taste of the beverage is reduced, and the taste is softer.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] Active ingredient content: the present invention mainly uses ginseng, and is supplemented by fried seabuckthorn leaves, wolfberry, astragalus, and gastrodia. The polysaccharide extraction rate is used as the plant extract inspection index, and the plant extract obtained has a high content of active ingredient polysaccharides.

[0025] Active effects: The plant extract raw materials of the present invention act synergistically and have antioxidant and uric acid-lowering activities.

[0026] Taste and flavor:

[0027] (1) The plant extract of the present invention uses fried seabuckthorn leaves, and through the screening of dosage, the burnt smell is weakened, the tea aroma and tea color are retained, and no other aromatics are added separately.

[0028] (2) The compounded flavoring agent of the present invention can produce a synergistic effect, solving the problem of difficulty in balancing the taste and dosage of beverages. Because the sourness and sweetness of the flavoring agent are relatively strong, after compounding, the dosage of the flavoring agent is reduced and the taste is improved, and the safety risks are also reduced.

[0029] (3) All flavor enhancers are made of sugar substitutes, which are suitable for diabetics.

[0030] (4) Beverage sterilization: The taste of conventional beverages will be reduced after sterilization, but after the beverage of the present invention is sterilized, the bitter, astringent and burnt taste of the raw materials are reduced, the sour and sweet taste of the beverage is reduced, and the taste is softer. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 Shown is the response surface plot of plant extract extraction.

[0032] Figure 2 Shown is the inhibition rate graph of the antioxidant experiment of plant extracts.

[0033] Figure 3 Shown is the inhibition rate of the plant extract in the uric acid-lowering experiment.

[0034] Figure 4 Response surface plot showing optimization for mouthfeel. DETAILED DESCRIPTION

[0035] The following is a detailed description in conjunction with the present example. This detailed description should not be considered as a limitation of the present invention, but rather a detailed description of specific aspects, examples and features of the present invention.

[0036] Example 1: Determination of polysaccharide content

[0037] Phenol-sulfuric acid method: prepare 1 mg / mL glucose solution standard solution, dilute it into 5 different concentrations, take 1 mL in sequence, add 1 mL of 5% phenol solution and 5 mL of 98% concentrated sulfuric acid, use the corresponding reagents as blanks, let it react for 30 minutes, use an ELISA reader to measure the absorbance of the standard at a wavelength of 490 nm, and draw a glucose standard curve.

[0038] The standard curve is: Y = 4.63X + 0.0186, R 2 =0.9995, and the linear relationship is good in the range of 0.2-0.8.

[0039] Example 2: Optimization of Ginseng Polysaccharide Extraction Process

[0040] Ginseng (Panax ginseng CAMeyer, PG), sea buckthorn leaf (Hippophae rhamnoides Linn.), wolfberry (Lycium barbarum L.), astragalus (Astragalus Membranaceus, AM), gastrodia (Gastrodiaelata Bl.).

[0041] The seabuckthorn leaves of the invention are stir-fried seabuckthorn leaves, and the stir-frying conditions are as follows: stir-frying time is 3±0.5min, stir-frying temperature is 140±5°C, and stir-frying amount is 1 / 3-1 / 4 of the volume of a stir-frying machine.

[0042] Processing of raw materials before extraction: Ginseng was crushed and passed through a 60-mesh sieve, fried seabuckthorn leaves and wolfberry were used directly, astragalus was crushed and passed through a 20-mesh sieve, and gastrodia was crushed and passed through a 60-mesh sieve.

[0043] Plant extract extraction: solid-liquid ratio 1:40 (g / mL), extraction temperature 80°C, extraction time 2h, after filtration, centrifuge and take the supernatant.

[0044] (I) Single factor experiment

[0045] Since ginseng, astragalus and gastrodia have slightly stronger bitter and astringent taste, fried seabuckthorn leaves and wolfberry have lower bitter and astringent taste, and fried seabuckthorn leaves can increase the tea aroma of beverages. Based on the amount of ginseng added, the initial raw materials were designed as 1g ginseng, 3g fried seabuckthorn leaves, 3g wolfberry, 0.5g astragalus and 0.5g gastrodia, and a single factor study was conducted; combined with the results of the single factor experiment, 4 of the factors were fixed, and the polysaccharide content was used as an indicator to examine the 5 levels of another factor, and the extraction process was optimized. The polysaccharide content was the highest, which was the optimal addition amount.

[0046] 1. Amount of ginseng added

[0047] The added amounts of fried seabuckthorn leaves were fixed at 3.0g, wolfberry 3.0g, astragalus 0.5g, and gastrodia 0.5g. The added amounts of ginseng were: 0.6g, 0.8g, 1.0g, 1.2g, and 1.4g, respectively.

[0048] The results showed that the polysaccharide contents were 14.34%, 22.11%, 21.78%, 20.67% and 18.71% respectively. When the amount of ginseng added was 0.8g, the polysaccharide content was the highest.

[0049] 2. Addition amount of fried sea buckthorn leaves

[0050] The added amounts of ginseng were fixed at 0.8g, wolfberry 3.0g, astragalus 0.5g, and gastrodia 0.5g, and the added amounts of fried seabuckthorn leaves were: 2.0g, 3.0g, 4.0g, 5.0g, and 6.0g, respectively.

[0051] The results showed that the polysaccharide contents were 20.30%, 21.54%, 22.09%, 23.04% and 22.26% in order. When the amount of fried seabuckthorn leaves added was 5.0g, the polysaccharide content was the highest.

[0052] 3. Amount of wolfberry added

[0053] The added amounts of ginseng were fixed at 0.8g, fried sea buckthorn leaves at 5.0g, astragalus at 0.5g, and gastrodia at 0.5g. The added amounts of wolfberry were 2.0g, 3.0g, 4.0g, 5.0g, and 6.0g, respectively.

[0054] The results showed that the polysaccharide contents were 21.53%, 21.92%, 23.82%, 24.47% and 23.88% in order. When the amount of wolfberry added was 5.0g, the polysaccharide content was the highest.

[0055] 4. Amount of Astragalus

[0056] The added amounts of ginseng were fixed at 0.8g, stir-fried seabuckthorn leaves at 5.0g, wolfberry at 5.0g, and gastrodia at 0.5g. The added amounts of astragalus were: 0.4g, 0.5g, 0.6g, 0.7g, and 0.8g, respectively.

[0057] The results showed that the polysaccharide contents were 22.58%, 24.60%, 24.79%, 26.49% and 24.22% in order. When the amount of astragalus added was 0.7g, the polysaccharide content was the highest.

[0058] 5. Amount of Gastrodia elata added

[0059] The added amounts of ginseng were fixed at 0.8g, stir-fried seabuckthorn leaves at 5.0g, wolfberry at 5.0g, and astragalus at 0.7g. The added amounts of Gastrodia elata were: 0.3g, 0.4g, 0.5g, 0.6g, and 0.7g, respectively.

[0060] The results showed that the polysaccharide contents were 21.27%, 23.16%, 27.21%, 24.92% and 23.88% in order. When the amount of Gastrodia elata added was 0.5g, the polysaccharide content was the highest.

[0061] In summary, the optimal conditions selected by the single-factor experiment were: 0.8 g of ginseng, 5.0 g of stir-fried seabuckthorn leaves, 5.0 g of wolfberry, 0.7 g of astragalus, and 0.5 g of gastrodia.

[0062] (II) Response surface experiment

[0063] On the basis of single factor experiment, three factors that have a great influence on polysaccharide content and beverage flavor were selected, and the response surface experiment was designed using Design-Expert 8.0.6 software. The addition of wolfberry was fixed at 5.0g, the addition of gastrodia was fixed at 0.5g, and the addition of ginseng (0.6g, 0.8g, 1.0g), stir-fried seabuckthorn leaves (4.0g, 5.0g, 6.0g) and astragalus (0.6g, 0.7g, 0.8g) were selected as independent variables. The content of composite polysaccharides was used as an indicator to optimize the optimal addition amount of raw materials.

[0064] Table 1 Response surface data table

[0065]

[0066]

[0067] The results of the response surface experiment are shown in Table 1. Figure 1 , the quadratic regression equation is: Y = 30.67 + 0.90A + 0.021B - 0.76C + 1.02AB - 0.26AC + 0.033BC - 4.37A 2 -3.55B 2 -0.39C 2 The influence of the three factors on the content of composite polysaccharides is ginseng>astragalus>fried seabuckthorn leaves. The optimal addition amount of ginseng is 0.8g, astragalus is 0.7g, and fried seabuckthorn leaves is 5.0g. At this time, the polysaccharide extraction rate is 31.81%.

[0068] (III) Verification experiment

[0069] Through single factor and response surface experimental analysis, the optimal addition amounts of ginseng, seabuckthorn leaves, wolfberry, astragalus and gastrodia elata in the ginseng compound beverage were obtained. Three parallel experiments were carried out under the optimal conditions, and the obtained composite polysaccharide content was 32.97±0.86%, and the RSD value was 2.62%, indicating that the optimized composite beverage extraction process is stable and feasible, and has practical application value.

[0070] Example 3: Screening of negative controls for antioxidant activity of five plant raw materials

[0071] Taking the ABTS free radical scavenging rate as an example, the synergistic effect of antioxidant activity of different plant raw materials was screened. The experimental group was a plant extract obtained by adding 0.8g of ginseng, 5.0g of fried sea buckthorn leaves, 5.0g of wolfberry, 0.7g of astragalus, and 0.5g of gastrodia under the conditions of 480mL of pure water, 80℃, and 2h extraction; the negative control was a plant extract obtained by subtracting ginseng, fried sea buckthorn leaves, wolfberry, astragalus, and gastrodia in turn under the conditions of adding 480mL of pure water, 80℃, and 2h extraction.

[0072] Take 2 mL of the sample and place it in a clean test tube. Add 2 mL of ABTS solution respectively, shake for 10 seconds, let it stand in the dark for 6 minutes, and measure the absorbance at a wavelength of 734 nm.

[0073] Clearance rate (%) = [(A 对 -A 实 ) / A 对 ]×100%

[0074] A 对 - Absorbance of the control group, A 实 -Absorbance of the experimental group.

[0075] The clearance rates of different plant extracts with a crude drug concentration of 0.05 mg / mL were 70.57% for plant extracts, 62.79% for extracts without ginseng, 4.76% for extracts without stir-fried seabuckthorn leaves, 67.08% for extracts without wolfberry, 60.25% for extracts without astragalus, and 69.62% for extracts without gastrodia. The order was plant extracts > extracts without gastrodia > extracts without wolfberry > extracts without ginseng > extracts without astragalus > extracts without stir-fried seabuckthorn leaves. The activity of plant extracts was better than that of the negative control group, proving that the combined plant extracts had a synergistic effect.

[0076] Example 4: Activity test of plant extracts

[0077] 1. Determination of ABTS free radical scavenging rate

[0078] The crude drug concentration of the plant extract was calculated to be 25 mg / mL based on the solid-liquid ratio, and the crude drug concentration of the plant extract was diluted to 0.00625 mg / mL, 0.0125 mg / mL, 0.025 mg / mL, 0.05 mg / mL, and 0.1 mg / mL (based on the polysaccharide extraction rate of 31.81%, the polysaccharide content was 0.0020 mg / mL, 0.0040 mg / mL, 0.0080 mg / mL, 0.016 mg / mL, and 0.032 mg / mL, respectively). The test was performed according to the experimental method of Example 3, with VC as the positive control.

[0079] The results are as follows Figure 2 , the IC value of ABTS free radical scavenging rate of plant extract can be obtained 50 =0.035±0.00mg / mL; IC of scavenging rate of VC on ABTS free radicals 50 =0.0044mg / mL.

[0080] 2. Determination of DPPH free radical scavenging rate

[0081] The crude drug concentration of the plant extract calculated based on the solid-liquid ratio is 25 mg / mL, and the crude drug concentration of the plant extract is diluted to 0.0125 mg / mL, 0.025 mg / mL, 0.05 mg / mL, 0.1 mg / mL, and 0.2 mg / mL respectively (based on the polysaccharide extraction rate of 31.81%, the polysaccharide contents are 0.004 mg / mL, 0.008 mg / mL, 0.016 mg / mL, 0.032 mg / mL, and 0.064 mg / mL, respectively).

[0082] Take 2mL of sample, add 2mL of DPPH anhydrous ethanol solution, mix well, and react for 30min in the dark. Take 2mL of sample in blank control group, add 2mL of anhydrous ethanol, mix well, and react for 30min in the dark. Take 2mL of DPPH anhydrous ethanol solution in model control group, add 2mL of anhydrous ethanol, mix well, and react for 30min in the dark. Measure the absorbance at 517nm. Take VC as positive control.

[0083] Clearance rate (%) = [1-(A1-A2) / A0] × 100%

[0084] A1-absorbance of the experimental group, A2-absorbance of the blank control group, A0-absorbance of the model control blank group.

[0085] IC values ​​of plant extracts for scavenging DPPH free radicals 50 =0.060±0.00mg / mL; IC of VC for DPPH free radical scavenging rate 50 =0.0058mg / mL, the results are as follows Figure 2 shown.

[0086] 3. Determination of total reducing power

[0087] The crude drug concentration of the plant extract calculated based on the solid-liquid ratio was 25 mg / mL, and the crude drug concentrations of the plant extract were diluted to 0.156 mg / mL, 0.313 mg / mL, 0.625 mg / mL, 1.25 mg / mL, and 2.50 mg / mL, respectively (based on the polysaccharide extraction rate of 31.81%, the polysaccharide contents were 0.050 mg / mL, 0.10 mg / mL, 0.20 mg / mL, 0.40 mg / mL, and 0.80 mg / mL, respectively).

[0088] Take 1 mL of sample, add 2.5 mL of PBS solution and 2.5 mL of 1% potassium ferricyanide solution respectively, mix well and place in a 50°C water bath for 20 min. After the water bath, add 2.5 mL of 10% TCA solution and centrifuge at 3000 r / min for 10 min. Take 2.5 mL of supernatant, add 0.5 mL of 0.1% ferric chloride solution, shake well and measure the absorbance at 700 nm (the larger the absorbance value, the stronger the reducing power of the test solution). VC is used as the positive control.

[0089] The total reducing power test absorbance of plant extract increases with the increase of polysaccharide concentration. The absorbance of 2.50 mg / mL plant extract is 0.954, which is close to the absorbance of VC 0.15 mg / mL 0.987, indicating that the plant extract has antioxidant activity. Figure 2 shown.

[0090] 4. In vitro inhibition of xanthine oxidase activity

[0091] The crude drug concentration of the plant extract calculated by the solid-liquid ratio is 25 mg / mL, and the crude drug concentration of the plant extract is diluted to 5 plant extracts of 2.5 mg / mL, 3.25 mg / mL, 4.25 mg / mL, 6.25 mg / mL, and 12.5 mg / mL respectively (based on the polysaccharide extraction rate of 31.81%, the polysaccharide contents are 0.80 mg / mL, 1.03 mg / mL, 1.35 mg / mL, 1.99 mg / mL, and 3.99 mg / mL, respectively). Take 1.80mL of 0.10mol / L, pH=7.50 phosphate buffer, 0.60mL of 2mmol / L xanthine solution and 0.30mL of sample and mix them in a test tube; add 0.60mL of 0.10U / mL xanthine oxidase and react in a 25℃ water bath for 30min; after completion, add 0.60mL of 1.00mol / L HCl solution to terminate the reaction, measure the absorbance at a wavelength of 290nm, and calculate the inhibition rate, with allopurinol as a positive control.

[0092] Inhibition rate (%) = [(AB) - (CD)] / (AB) × 100%

[0093] A-absorbance of the sample solution with enzyme added but not added, B-absorbance of the sample solution without enzyme added, C-absorbance of the plant extract solution with enzyme added, D-absorbance of the plant extract solution without enzyme added.

[0094] IC of plant extracts against xanthine oxidase 50 =5.71±0.01mg / mL, allopurinol is IC 50 =0.13 mg / mL. The results are as follows Figure 3 shown.

[0095] The results of DPPH, ABTS, total reducing power and xanthine oxidase clearance experiments all showed that the plant extract had in vitro antioxidant and uric acid-lowering activities.

[0096] Example 5: Optimization of flavoring agent for ginseng compound beverage

[0097] The best plant extract and flavoring agent are used as raw materials to prepare ginseng compound beverage. After high temperature sterilization, the overall sensory quality of the beverage is better. The preparation process is as follows:

[0098] (1) Weighing of raw materials and auxiliary materials: Take the plant extract and flavoring agent according to the formula and set aside;

[0099] (2) Mixing: Mix the above-mentioned plant extract and flavoring agent and shake well;

[0100] (3) Make up the volume: Add water to the mixed solution according to the formula;

[0101] (4) High temperature sterilization: Fill the fixed volume liquid, sterilize at 120℃ for 30min, and cool to room temperature to obtain the finished product.

[0102] (I) Single factor experiment

[0103] Each bottle of beverage was 150 mL, 15 mL of plant extract was fixed, and the amount of flavoring agent added was changed to prepare the beverage. Based on the sensory scoring table in Table 2, 20 volunteers were selected to taste and score the beverage.

[0104] Table 2 Sensory evaluation standard table of flavoring agent addition

[0105]

[0106]

[0107] Based on 150mL of beverage per bottle and 15mL of plant extract, the amount of sucrose and DL-malic acid added was used for the initial study of the amount of flavoring agents. When the amount of sucrose added was 3g and DL-malic acid was 0.0020g, the bitterness and astringency of the ginseng beverage were weak. The initial fixed erythritol 0.7500g, xylitol 0.3750g, acesulfame potassium 0.0300g, DL-malic acid 0.0125g, taurine 0.0060g, and edible salt 0.0225g were used for single factor experiments. Combined with the single factor results, the subsequent single factors were investigated. Four of the factors were fixed, and the five levels of another factor were investigated with sensory scores as indicators for sensory optimization.

[0108] 1. Amount of sweetener erythritol added

[0109] The contents of xylitol, acesulfame potassium, DL-malic acid, taurine and edible salt were fixed at 0.3750g, 0.0300g, 0.0125g and 0.0225g, respectively. The added amounts of erythritol were 0.3000g, 0.5250g, 0.7500g, 0.9750g and 1.2000g, respectively. The effect of the added amount of erythritol on the taste of the beverage was investigated using sensory evaluation as an indicator.

[0110] The results showed that as the amount of erythritol added continued to increase, the taste of the beverage showed a trend of first increasing and then decreasing, and the sensory scores were 73 points, 75 points, 78 points, 70 points, and 65 points, respectively.

[0111] When the amount of erythritol added was 0.7500g, the sensory score was the highest, which was the optimal amount.

[0112] 2. Amount of xylitol sweetener added

[0113] The contents of erythritol, acesulfame potassium, DL-malic acid, taurine and edible salt were fixed at 0.7500g, 0.0300g, 0.0125g and 0.0225g, respectively. The added amounts of xylitol were 0.2250g, 0.3000g, 0.3750g, 0.4500g and 0.5250g, respectively. The effect of the added amount of xylitol on the taste of the beverage was investigated using sensory evaluation as an indicator.

[0114] The results showed that with the continuous increase of xylitol addition, the taste of the beverage showed a trend of first increasing and then decreasing, and the sensory scores were 70 points, 79 points, 78 points, 73 points, and 70 points, respectively. That is, when the xylitol addition amount was 0.3000g, the sensory score was the highest, which was the optimal addition amount.

[0115] 3. Amount of sweetener acesulfame potassium added

[0116] The contents of erythritol 0.7500g, xylitol 0.3000g, DL-malic acid 0.0125g, taurine 0.0060g and edible salt were fixed, and the added amounts of acesulfame potassium were 0.0150g, 0.0300g, 0.0450g, 0.0600g and 0.0750g respectively; sensory evaluation was used as an indicator to examine the effect of xylitol addition on the taste of the beverage.

[0117] The results show that the amount of acesulfame potassium added will affect the sweetness of the product. When the added amount is too high, the product will be sweeter. When the content is too low, the product will become bland. Therefore, with the continuous increase in the amount of acesulfame potassium added, the taste of the beverage shows a trend of first increasing and then decreasing. The sensory scores are 76 points, 78 points, 80 points, 74 points, and 70 points, respectively. That is, when the amount of acesulfame potassium added is 0.0450g, the sensory score is the highest, which is the optimal addition amount.

[0118] 4. Amount of acidulant DL-malic acid added

[0119] The fixed erythritol 0.7500g, xylitol 0.3000g, acesulfame potassium 0.0450g, taurine 0.0060g, edible salt 0.0375g, DL-malic acid addition amount is 0.0025g,

[0120] 0.0075g, 0.0125g, 0.0175g, 0.0225g; using sensory evaluation as an indicator, the effect of DL-malic acid addition on the taste of beverages was investigated.

[0121] The results show that when the DL-malic acid content is too little, the aftertaste of the product is too sweet, and when the DL-malic acid content is too much, the taste of the product is sour. With the continuous increase of DL-malic acid addition, the taste of the beverage increases first and then decreases. The sensory scores are 73 points, 81 points, 75 points, 72 points, and 65 points, respectively. That is, when the DL-malic acid addition amount is 0.0075g, the sensory score is the highest, which is the optimal addition amount.

[0122] 5. Taurine flavoring agent added

[0123] The contents of erythritol 0.7500g, xylitol 0.3000g, acesulfame potassium 0.0450g, DL-malic acid 0.0075g and edible salt were fixed, and the added amounts of taurine were 0.0050g, 0.0060g, 0.0070g, 0.0080g and 0.0090g respectively; sensory evaluation was used as an indicator to investigate the effect of added taurine on the taste of the beverage.

[0124] The results show that taurine affects the sour taste of beverages. When the added amount is too high, the sour taste of the product becomes stronger. When the content is too low, the product is sweeter. Therefore, with the continuous increase of taurine addition, the taste of the beverage increases first and then decreases. The sensory scores are 72 points, 76 points, 79 points, 83 points, and 73 points, respectively. That is, when the taurine addition amount is 0.0080g, the sensory score is the highest, which is the optimal addition amount.

[0125] 6. Addition of flavoring agent edible salt

[0126] The contents of erythritol, xylitol, acesulfame potassium, DL-malic acid and taurine were fixed at 0.7500g, 0.3000g, 0.0450g and 0.0080g, respectively. The added amounts of edible salt were 0.0075g, 0.0225g, 0.0375g, 0.0525g and 0.0675g, respectively. The sensory evaluation was used as an indicator to investigate the effect of the added amount of edible salt on the taste of the beverage.

[0127] The results show that adding edible salt will reduce the bitterness of the product. When the added amount is too high, the product will become salty, so the taste of the beverage shows a trend of first increasing and then decreasing. The sensory scores are 75 points, 78 points, 85 points, 77 points, and 71 points, respectively. That is, when the added amount of edible salt is 0.0375g, the sensory score is the highest, which is the optimal addition amount.

[0128] In summary, the optimal addition amount of each factor in the single factor experiment is 0.7500g erythritol, 0.3000g xylitol, 0.0450g acesulfame potassium, 0.0075g DL-malic acid, 0.0080g taurine, and 0.0375g edible salt.

[0129] (II) Response surface experiment

[0130] On the basis of single factor experiment, three factors that have the greatest impact on the sweetness, sourness and bitterness of beverages were selected, and the response surface experiment was designed using Design-Expert 8.0.6 software. Based on 150mL of each bottle of beverage, the addition amount of plant extract was fixed at 15mL, erythritol was 0.7500g, xylitol was 0.3000g, and taurine was 0.0080g. Acesulfame potassium, DL-malic acid, and edible salt were selected as independent variables, and acesulfame potassium 0.0300g, 0.0450g, 0.0600g; DL-malic acid 0.0025g, 0.0075g, 0.0125g; edible salt 0.0225g, 0.0375g, 0.0525g were used as reference levels. Ginseng compound beverage was prepared, and the optimal addition amount of flavoring agent was obtained based on the sensory score.

[0131] Table 3 Response surface data table

[0132]

[0133]

[0134] The results of the response surface experiment are shown in Table 3. Figure 4 , the quadratic regression equation is: Y = 82.80 + 5.63A - 0.0.62B - 0.75C - 2.00AB - 1.50AC + 1.00BC - 5.90A 2 -6.15B 2 -4.90C 2 Acesulfame potassium had the greatest impact, followed by DL-malic acid, and the weakest impact was from edible salt. The optimal addition amount was: acesulfame potassium 0.0450g, DL-malic acid 0.0075g, edible salt 0.0375g, and the sensory score was 84 points.

[0135] (III) Verification experiment

[0136] Three parallel experiments were conducted with the optimal conditions of response surface experiment: 0.0450g of acesulfame potassium, 0.0075g of DL-malic acid, and 0.0375g of edible salt. The sensory scores were 85.67±1.53 points, and the RSD value was 1.78%, indicating that the taste of the optimized compound beverage was stable and suitable.

[0137] In summary, based on 150 mL of beverage per bottle, the formula of the ginseng compound beverage of the present invention is: 15 mL of plant extract, 0.7500 g of erythritol, 0.3000 g of xylitol, 0.0450 g of acesulfame potassium as sweetener, 0.0075 g of DL-malic acid, 0.0080 g of taurine, 0.0375 g of edible salt, and the balance is water.

[0138] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a ginseng compound beverage, characterized in that: The beverage is composed of plant water extracts of ginseng, fried seabuckthorn leaves, wolfberry, astragalus and gastrodia, sweeteners of erythritol, xylitol and acesulfame potassium, acidulants of DL-malic acid and taurine, edible salt and water.

2. According to the plant extract of claim 1, its extraction process is as follows: (1) Treatment of raw materials before extraction: Ginseng was crushed and passed through a 60-mesh sieve, fried seabuckthorn leaves and wolfberry were used directly, astragalus was crushed and passed through a 20-mesh sieve, and Gastrodia elata was crushed and passed through a 60-mesh sieve; (2) Take 0.8 g of ginseng powder, 5.0 g of stir-fried seabuckthorn leaves, 5.0 g of wolfberry, 0.7 g of astragalus powder, and 0.5 g of gastrodia powder, with a solid-liquid ratio of 1:40 (g / mL), an extraction temperature of 80°C, and an extraction time of 2 h. After filtration, the filtrate is placed in a centrifuge tube and centrifuged at 4500 r / min for 10 min to obtain 420-450 mL of supernatant, i.e., plant extract, with a polysaccharide extraction rate of 31.81%.

3. According to the plant extracts described in claims 1-2, the ABTS free radical scavenging rate of the raw materials is used as the investigation index, and the plant extracts are samples; in addition, 5 negative control extracts are added without adding one of the plants. The results show that the antioxidant activity is as follows: plant extracts > no Gastrodia elata extract > no Lycium barbarum extract > no ginseng extract > no Astragalus extract > no stir-fried Seabuckthorn leaf extract, and the activity of the plant extracts is better than that of each negative control group.

4. The plant extract according to claim 1-3, characterized in that It has the effect of lowering uric acid.

5. The ginseng compound beverage according to claim 1, characterized in that: Each serving of beverage contains 150 mL of plant extract, 15 mL of sweeteners: 0.7500 g of erythritol, 0.3000 g of xylitol, 0.0450 g of acesulfame potassium, and acidulants: 0.0075 g of DL-malic acid, 0.0080 g of taurine, and 0.0375 g of edible salt.

6. The ginseng compound beverage according to claims 1-5, characterized in that The preparation process includes the following steps: (1) Weighing of raw materials and auxiliary materials: Take the plant extract and flavoring agent according to the formula and set aside; (2) Mixing: Mix the above-mentioned plant extract and flavoring agent and shake well; (3) Make up the volume: Add water to the mixed solution according to the formula; (4) High temperature sterilization: Fill the fixed volume liquid, sterilize at 120℃ for 30min, and cool to room temperature to obtain the finished product.

7. The ginseng compound beverage according to claim 6, characterized in that The beverage obtained in the preparation process has a less bitter, astringent and burnt taste of the raw materials after sterilization, and the sour and sweet taste of the beverage is less heavy, and the taste is softer.

Images