High-antioxidant instant waxberry and sea-buckthorn beverage and preparation method thereof
By cleaning and freeze-drying, bayberry and sea buckthorn are prepared to produce high-anti-oxidized bayberry sea buckthorn instantly lyophilized powder, which solves the problem that bayberry and sea buckthorn cannot be combined to prepare instant beverages in the prior art, and achieves efficient antioxidant effects and good taste.
Patent Information
- Application Number
- CN202510110591.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-23
- Publication Date
- 2025-03-25
AI Technical Summary
The prior art lacks a method for combining bayberry and sea buckthorn to prepare highly antioxidant instant beverages, resulting in the failure to fully exert its antioxidant effects.
The bayberry and sea buckthorn were treated by washing and freeze-drying, and mixed homogenate of bayberry and sea buckthorn was prepared, and the bayberry sea buckthorn instantly lyophilized powder with a moisture content of less than 5%.
The efficient combination of bayberry and sea buckthorn is achieved, the antioxidant ingredients in the two are maintained, and the high antioxidant instant drink with unique flavor and good palatability is prepared, the dosage of additives is reduced, and new research directions are provided for anti-inflammatory and antioxidant-related health products.
Smart Images
Figure CN119679078A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of instant beverages, in particular to an instant bayberry and sea buckthorn beverage with high antioxidant properties and a preparation method thereof. Background Art
[0002] The principle of instant dissolution is mainly based on the solubility of substances and the effect of surfactants. When instant products come into contact with water, surfactants will quickly reduce the surface tension of water, allowing the product to mix and dissolve with water more quickly, thereby achieving the effect of reducing stirring time.
[0003] Instant beverages are widely loved by people of all ages because they are easy to carry and consume. Traditional instant beverages refer to instant solid powdered beverages such as coffee and cocoa. With the development of the times, some fruit-flavored beverages or tea beverages with health functions have gradually come out.
[0004] Bayberry fruit has a unique flavor, is sweet and sour, and has high nutritional and health value. In addition to being rich in carbohydrates, proteins, amino acids, organic acids, minerals, and vitamins, it is also rich in anthocyanins and flavonoids. The medical and health care effects of bayberry were recorded as early as the Tang Dynasty. Modern medicine has further proved that in addition to its antibacterial, constipation-preventing, and appetite-enhancing effects, bayberry also has certain therapeutic effects on hypertension, cardiovascular diseases, and cancer prevention and treatment. Bayberry polyphenols have a protective effect on blood cell and hematopoietic tissue damage.
[0005] Seabuckthorn is a general term for plants and their fruits, and is a plant with both medicinal and edible properties. The pulp of seabuckthorn can be squeezed to obtain the original juice. The vitamin C content in seabuckthorn is very high, and it is known as the "king of vitamin C". The roots, stems, leaves, flowers, and fruits of seabuckthorn are rich in vitamins, proteins, trace elements, flavonoids, organic acids, amino acids, monosaccharides and other bioactive substances, which give it a variety of pharmacological effects. Flavonoid compounds extracted from seabuckthorn can lower blood pressure and blood lipids, prevent atherosclerosis and enhance human immunity; seabuckthorn oil can prevent thrombosis and has a certain anticoagulant effect; in traditional medical theory, seabuckthorn also has the effects of relieving cough and asthma, benefiting the lungs and reducing phlegm, and has a good therapeutic effect on respiratory diseases such as chronic pharyngitis, bronchitis, and asthma.
[0006] At present, seabuckthorn related products include seabuckthorn juice, seabuckthorn powder, seabuckthorn seed oil, seabuckthorn effervescent tablets, etc. Seabuckthorn juice liquid beverages contain preservatives and thickeners to varying degrees, which will affect its edible quality to a certain extent; seabuckthorn powder is a powder, and its hygroscopicity, agglomeration and adhesion also affect the full play of its health care performance; seabuckthorn seed oil is an oily liquid, which has a poor taste when taken directly and is not easy to absorb. If it is cooked and eaten, its active ingredients will decompose and deteriorate at high temperatures.
[0007] At present, there is no precedent for combining bayberry and sea buckthorn to prepare instant beverages to fully exert the antioxidant effects of both. Summary of the invention
[0008] To solve the above problems, the present invention provides a highly antioxidant instant bayberry and sea buckthorn beverage and a preparation method thereof, which fully utilizes the antioxidant effects of anthocyanins in bayberry and sea buckthorn puree to prepare an instant beverage with unique flavor and good palatability.
[0009] To achieve the above object, the present invention provides a method for preparing a highly antioxidant instant bayberry and seabuckthorn beverage, comprising the following steps: S1. Wash bayberry and sea buckthorn; S2, preparing seabuckthorn homogenate using the cleaned seabuckthorn and water-soluble cellulose as raw materials; S3, freeze-drying the cleaned bayberry and taking freeze-dried bayberry pulp; S4, mixing the freeze-dried bayberry pulp in step S3 with the sea buckthorn homogenate in step S2 in a mass ratio of (1-3):1, adding distilled water 1-3 times the volume of the sea buckthorn homogenate, and ultrasonically crushing to obtain a mixed homogenate of bayberry and sea buckthorn; S5. Vacuum freeze-drying the mixed slurry of bayberry and seabuckthorn in step S4 to obtain instant freeze-dried bayberry and seabuckthorn with a water content of less than 5%; crushing the instant freeze-dried bayberry and seabuckthorn to obtain instant freeze-dried bayberry and seabuckthorn powder.
[0010] Preferably, in step S1, cleaning includes one or a combination of water rinsing, salt water immersion, ultrasonic cleaning, bleach cleaning, and bubble cleaning machine cleaning.
[0011] Preferably, in step S2, the preparation of seabuckthorn homogenate comprises: The cleaned sea buckthorn is pulped, and during the pulping process, 0.1% to 0.4% of xanthan gum by volume of the sea buckthorn pulp is added as a stabilizer, and the mixture is stirred evenly to obtain a sea buckthorn homogenate.
[0012] Preferably, in step S3, the freeze-drying conditions are: The cleaned bayberry was placed in a freeze dryer and pre-frozen at -30°C for 5 hours; vacuum freeze drying was continued with a drying chamber working pressure of 65Pa, a sublimation temperature of 25°C, and a decomposition temperature of 45°C.
[0013] Preferably, in step S4, the freeze-dried bayberry pulp is mixed with the sea buckthorn homogenate in step S2 in a mass ratio of 2:1.
[0014] Preferably, in step S4, distilled water having the same volume as that of the seabuckthorn homogenate is added.
[0015] Preferably, in step S4, the conditions for ultrasonic fragmentation are: ultrasonic frequency of 20 kHz, ultrasonic treatment 3 times, each time for 10 min, and the time interval between each ultrasonic treatment is 15 s.
[0016] Preferably, in step S5, the conditions for vacuum freeze drying are: controlling the vacuum degree to 5 Pa, the temperature to -50°C, and the drying time to 24 hours.
[0017] The high antioxidant instant bayberry and sea buckthorn beverage prepared by the method for preparing the high antioxidant instant bayberry and sea buckthorn beverage as described above can be dissolved in drinking water at 25°C to 85°C to prepare the bayberry and sea buckthorn beverage.
[0018] Application of the highly antioxidant instant bayberry and seabuckthorn beverage in the preparation of antioxidant-related health products.
[0019] The invention discloses a highly antioxidant instant bayberry and seabuckthorn beverage and a preparation method thereof, which has the following beneficial effects: (1) freeze-dried bayberry pulp is mixed with seabuckthorn homogenate, and distilled water is added to prepare a mixed homogenate of bayberry and seabuckthorn; the mixed homogenate of bayberry and seabuckthorn is vacuum freeze-dried to obtain a bayberry and seabuckthorn instant freeze-dried product with a water content of less than 5%; in this process, seabuckthorn homogenate is used as a solute, which reduces the amount of distilled water used and shortens the vacuum freeze-drying time; (2) The steps of freeze-drying and then crushing the bayberry pulp make it easier to separate the bayberry pulp from the kernel, and the bayberry pulp is crushed more evenly. The required oxygen-producing substances such as anthocyanins and dietary fiber are easier to extract during the ultrasonic dispersion process, and the structure of anthocyanins and dietary fiber in the bayberry pulp will not be destroyed; (3) The soluble dietary fiber in bayberry pulp can be dispersed in the mixed slurry of bayberry and seabuckthorn as a stabilizer, reducing the amount of additives used; (4) The conditions of the preparation method of the present invention are easy to control. By controlling the addition ratio of the raw materials, a fast-dissolving and palatable bayberry and seabuckthorn beverage can be prepared, which provides a wider range of applications for bayberry and seabuckthorn; (5) Bayberry and seabuckthorn both have anti-inflammatory and antioxidant effects. The preparation method will not damage the antioxidant components such as flavonoids and polyphenols in bayberry and seabuckthorn. Bayberry and seabuckthorn complement each other and provide a new research direction for anti-inflammatory and antioxidant related health products.
[0020] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for use in the description of the embodiments of the present invention will be briefly introduced below. Obviously, the accompanying drawings in the following description are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative labor.
[0022] Figure 1 The figure is a schematic diagram of the preparation process of instant bayberry and sea buckthorn beverage. DETAILED DESCRIPTION
[0023] In order to make the purpose, technical scheme and advantages disclosed in the embodiments of the present invention clearer, the embodiments of the present invention are further described in detail in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the embodiments of the present invention and are not intended to limit the embodiments of the present invention. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application. Examples of the embodiments are shown in the accompanying drawings, where the same or similar reference numerals throughout represent the same or similar elements or elements with the same or similar functions.
[0024] It should be noted that the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions. For example, a process, method, system, product or server that includes a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units that are not explicitly listed or inherent to these processes, methods, products or devices.
[0025] Like reference numerals and letters denote similar items in the following drawings, and thus, once an item is defined in one drawing, further definition and explanation thereof is not required in subsequent drawings.
[0026] Embodiment 1 A method for preparing instant freeze-dried red bayberry and seabuckthorn powder, comprising the following steps: Figure 1 As shown, specifically including: S1. Remove the fruit stalks and leaves of fresh ripe bayberry and sea buckthorn, and use a bubble cleaning machine to clean the dirt on the surface; soak the washed bayberry in salt water for 30 minutes, remove it, and then rinse it with cold boiled water for 3-5 times to remove the salt water, and drain the water.
[0027] S2. The cleaned sea buckthorn is pulped, and 0.1% of xanthan gum by volume of the sea buckthorn pulp is added as a stabilizer during the pulping process, and the mixture is stirred evenly. The sea buckthorn pulp is filtered to remove large pieces of peel.
[0028] S3, the cleaned bayberry is placed in a freeze dryer, and pre-frozen at -30°C for 5 hours. The vacuum freeze drying is continued, and the working pressure of the drying chamber is 65Pa, the sublimation temperature is 25°C, and the decomposition temperature is 45°C.
[0029] S4, peeling the vacuum freeze-dried bayberry dried fruit pulp from the kernel to obtain freeze-dried bayberry pulp.
[0030] S5, freeze-dried bayberry pulp and the sea buckthorn homogenate in step S2 are mixed in a mass ratio of 1:1, and distilled water with the same volume as the sea buckthorn homogenate is added. The mixed solution is placed in an ultrasonic crusher for crushing under the ultrasonic conditions of: an ultrasonic frequency of 20 kHz, ultrasonic treatment 3 times, each time for 10 minutes, and the time interval between each ultrasonic treatment is 15 seconds. A mixed homogenate of bayberry and sea buckthorn is obtained.
[0031] Sea buckthorn homogenate is used to disperse bayberry pulp, and the addition of sea buckthorn homogenate can reduce the addition of distilled water and shorten the subsequent vacuum freeze-drying time.
[0032] The steps of freeze-drying and then crushing the bayberry pulp, on the one hand, make it easier to separate the bayberry pulp from the core and crush the bayberry pulp more evenly, and on the other hand, will not destroy the structure of anthocyanins and dietary fiber in the bayberry pulp.
[0033] The food safety query system clearly states that 100g of bayberry contains 1.1g of dietary fiber, including 0.8g of insoluble dietary fiber and 0.3g of soluble dietary fiber. The soluble dietary fiber in bayberry pulp can be dispersed in the mixed slurry of bayberry and sea buckthorn as a stabilizer.
[0034] S6, freeze-drying the mixed slurry of bayberry and seabuckthorn in step S5, controlling the vacuum degree to 5Pa, the temperature to -50°C, and the drying time to 24h, to obtain bayberry and seabuckthorn instant freeze-dried product with a water content of less than 5%. The bayberry and seabuckthorn instant freeze-dried product is crushed and passed through an 80-mesh sieve to obtain bayberry and seabuckthorn instant freeze-dried powder.
[0035] Embodiment 2 A method for preparing instant freeze-dried red bayberry and seabuckthorn powder, comprising: S1. Remove the fruit stalks and leaves of fresh ripe bayberry and sea buckthorn, and use a bubble cleaning machine to clean the dirt on the surface; soak the washed bayberry in salt water for 30 minutes, remove it, and then rinse it with cold boiled water for 3-5 times to remove the salt water, and drain the water.
[0036] S2. The cleaned sea buckthorn is pulped, and 0.2% of the volume of the sea buckthorn pulp is added with xanthan gum as a stabilizer during the pulping process, and the mixture is stirred evenly. The sea buckthorn pulp is filtered to remove large pieces of peel.
[0037] S3, the cleaned bayberry is placed in a freeze dryer, and pre-frozen at -30°C for 5 hours. The vacuum freeze drying is continued, and the working pressure of the drying chamber is 65Pa, the sublimation temperature is 25°C, and the decomposition temperature is 45°C.
[0038] S4, peeling the vacuum freeze-dried bayberry dried fruit pulp from the kernel to obtain freeze-dried bayberry pulp.
[0039] S5, freeze-dried bayberry pulp and the sea buckthorn homogenate in step S2 are mixed in a mass ratio of 1:1, and distilled water with the same volume as the sea buckthorn homogenate is added. The mixed solution is placed in an ultrasonic crusher for crushing under the ultrasonic conditions of: an ultrasonic frequency of 20 kHz, ultrasonic treatment 3 times, each time for 10 minutes, and the time interval between each ultrasonic treatment is 15 seconds. A mixed homogenate of bayberry and sea buckthorn is obtained.
[0040] S6, freeze-drying the mixed slurry of bayberry and seabuckthorn in step S5, controlling the vacuum degree to 5Pa, the temperature to -50°C, and the drying time to 24h, to obtain bayberry and seabuckthorn instant freeze-dried product with a water content of less than 5%. The bayberry and seabuckthorn instant freeze-dried product is crushed and passed through an 80-mesh sieve to obtain bayberry and seabuckthorn instant freeze-dried powder.
[0041] Embodiment 3 A method for preparing instant freeze-dried red bayberry and seabuckthorn powder, comprising: S1. Remove the fruit stalks and leaves of fresh ripe bayberry and sea buckthorn, and use a bubble cleaning machine to clean the dirt on the surface; soak the washed bayberry in salt water for 30 minutes, remove it, and then rinse it with cold boiled water for 3-5 times to remove the salt water, and drain the water.
[0042] S2. The cleaned sea buckthorn is pulped, and 0.4% of xanthan gum by volume of the sea buckthorn pulp is added as a stabilizer during the pulping process, and the mixture is stirred evenly. The sea buckthorn pulp is filtered to remove large pieces of peel.
[0043] S3, the cleaned bayberry is placed in a freeze dryer, and pre-frozen at -30°C for 5 hours. The vacuum freeze drying is continued, and the working pressure of the drying chamber is 65Pa, the sublimation temperature is 25°C, and the decomposition temperature is 45°C.
[0044] S4, peeling the vacuum freeze-dried bayberry dried fruit pulp from the kernel to obtain freeze-dried bayberry pulp.
[0045] S5, freeze-dried bayberry pulp and the sea buckthorn homogenate in step S2 are mixed in a mass ratio of 1:1, and distilled water with the same volume as the sea buckthorn homogenate is added. The mixed solution is placed in an ultrasonic crusher for crushing under the ultrasonic conditions of: an ultrasonic frequency of 20 kHz, ultrasonic treatment 3 times, each time for 10 minutes, and the time interval between each ultrasonic treatment is 15 seconds. A mixed homogenate of bayberry and sea buckthorn is obtained.
[0046] S6, freeze-drying the mixed slurry of bayberry and seabuckthorn in step S5, controlling the vacuum degree to 5Pa, the temperature to -50°C, and the drying time to 24h, to obtain bayberry and seabuckthorn instant freeze-dried product with a water content of less than 5%. The bayberry and seabuckthorn instant freeze-dried product is crushed and passed through an 80-mesh sieve to obtain bayberry and seabuckthorn instant freeze-dried powder.
[0047] Embodiment 4 A method for preparing instant freeze-dried red bayberry and seabuckthorn powder, specifically comprising: S1. Remove the fruit stalks and leaves of fresh ripe bayberry and sea buckthorn, and use a bubble cleaning machine to clean the dirt on the surface; soak the washed bayberry in salt water for 30 minutes, remove it, and then rinse it with cold boiled water for 3-5 times to remove the salt water, and drain the water.
[0048] S2. The cleaned sea buckthorn is pulped, and 0.1% of xanthan gum by volume of the sea buckthorn pulp is added as a stabilizer during the pulping process, and the mixture is stirred evenly. The sea buckthorn pulp is filtered to remove large pieces of peel.
[0049] S3, the cleaned bayberry is placed in a freeze dryer, and pre-frozen at -30°C for 5 hours. The vacuum freeze drying is continued, and the working pressure of the drying chamber is 65Pa, the sublimation temperature is 25°C, and the decomposition temperature is 45°C.
[0050] S4, peeling the vacuum freeze-dried bayberry dried fruit pulp from the kernel to obtain freeze-dried bayberry pulp.
[0051] S5, freeze-dried bayberry pulp and the sea buckthorn homogenate in step S2 are mixed at a mass ratio of 2:1, and distilled water with the same volume as the sea buckthorn homogenate is added. The mixed solution is placed in an ultrasonic crusher for crushing under the ultrasonic conditions of: an ultrasonic frequency of 20 kHz, ultrasonic treatment 3 times, each time for 10 minutes, and the time interval between each ultrasonic treatment is 15 seconds. A mixed homogenate of bayberry and sea buckthorn is obtained.
[0052] S6, freeze-drying the mixed slurry of bayberry and seabuckthorn in step S5, controlling the vacuum degree to 5Pa, the temperature to -50°C, and the drying time to 24h, to obtain bayberry and seabuckthorn instant freeze-dried product with a water content of less than 5%. The bayberry and seabuckthorn instant freeze-dried product is crushed and passed through an 80-mesh sieve to obtain bayberry and seabuckthorn instant freeze-dried powder.
[0053] Embodiment 5 A method for preparing instant freeze-dried red bayberry and seabuckthorn powder, specifically comprising: S1. Remove the fruit stalks and leaves of fresh ripe bayberry and sea buckthorn, and use a bubble cleaning machine to clean the dirt on the surface; soak the washed bayberry in salt water for 30 minutes, remove it, and then rinse it with cold boiled water for 3-5 times to remove the salt water, and drain the water.
[0054] S2. The cleaned sea buckthorn is pulped, and 0.1% of xanthan gum by volume of the sea buckthorn pulp is added as a stabilizer during the pulping process, and the mixture is stirred evenly. The sea buckthorn pulp is filtered to remove large pieces of peel.
[0055] S3, the cleaned bayberry is placed in a freeze dryer, and pre-frozen at -30°C for 5 hours. The vacuum freeze drying is continued, and the working pressure of the drying chamber is 65Pa, the sublimation temperature is 25°C, and the decomposition temperature is 45°C.
[0056] S4, peeling the vacuum freeze-dried bayberry dried fruit pulp from the kernel to obtain freeze-dried bayberry pulp.
[0057] S5, freeze-dried bayberry pulp and the sea buckthorn homogenate in step S2 are mixed at a mass ratio of 3:1, and distilled water with the same volume as the sea buckthorn homogenate is added. The mixed solution is placed in an ultrasonic crusher for crushing under the ultrasonic conditions of: an ultrasonic frequency of 20 kHz, ultrasonic treatment 3 times, each time for 10 minutes, and the time interval between each ultrasonic treatment is 15 seconds. A mixed homogenate of bayberry and sea buckthorn is obtained.
[0058] S6, freeze-drying the mixed slurry of bayberry and seabuckthorn in step S5, controlling the vacuum degree to 5Pa, the temperature to -50°C, and the drying time to 24h, to obtain bayberry and seabuckthorn instant freeze-dried product with a water content of less than 5%. The bayberry and seabuckthorn instant freeze-dried product is crushed and passed through an 80-mesh sieve to obtain bayberry and seabuckthorn instant freeze-dried powder.
[0059] Embodiment 6 A method for preparing instant freeze-dried red bayberry and seabuckthorn powder, comprising: S1. Remove the fruit stalks and leaves of fresh ripe bayberry and sea buckthorn, and use a bubble cleaning machine to clean the dirt on the surface; soak the washed bayberry in salt water for 30 minutes, remove it, and then rinse it with cold boiled water for 3-5 times to remove the salt water, and drain the water.
[0060] S2. The cleaned sea buckthorn is pulped, and 0.1% of xanthan gum by volume of the sea buckthorn pulp is added as a stabilizer during the pulping process, and the mixture is stirred evenly. The sea buckthorn pulp is filtered to remove large pieces of peel.
[0061] S3, the cleaned bayberry is placed in a freeze dryer, and pre-frozen at -30°C for 5 hours. The vacuum freeze drying is continued, and the working pressure of the drying chamber is 65Pa, the sublimation temperature is 25°C, and the decomposition temperature is 45°C.
[0062] S4, peeling the vacuum freeze-dried bayberry dried fruit pulp from the kernel to obtain freeze-dried bayberry pulp.
[0063] S5, freeze-dried bayberry pulp and the sea buckthorn homogenate in step S2 are mixed at a mass ratio of 2:1, and distilled water twice the volume of the sea buckthorn homogenate is added. The mixed solution is placed in an ultrasonic crusher for crushing under the ultrasonic conditions of: an ultrasonic frequency of 20 kHz, ultrasonic treatment 3 times, each time for 10 minutes, and the time interval between each ultrasonic treatment is 15 seconds. A mixed homogenate of bayberry and sea buckthorn is obtained.
[0064] S6, freeze-drying the mixed slurry of bayberry and seabuckthorn in step S5, controlling the vacuum degree to 5Pa, the temperature to -50°C, and the drying time to 24h, to obtain bayberry and seabuckthorn instant freeze-dried product with a water content of less than 5%. The bayberry and seabuckthorn instant freeze-dried product is crushed and passed through an 80-mesh sieve to obtain bayberry and seabuckthorn instant freeze-dried powder.
[0065] Embodiment 7 A method for preparing instant freeze-dried red bayberry and seabuckthorn powder, comprising: S1. Remove the fruit stalks and leaves of fresh ripe bayberry and sea buckthorn, and use a bubble cleaning machine to clean the dirt on the surface; soak the washed bayberry in salt water for 30 minutes, remove it, and then rinse it with cold boiled water for 3-5 times to remove the salt water, and drain the water.
[0066] S2. The cleaned sea buckthorn is pulped, and 0.1% of xanthan gum by volume of the sea buckthorn pulp is added as a stabilizer during the pulping process, and the mixture is stirred evenly. The sea buckthorn pulp is filtered to remove large pieces of peel.
[0067] S3, the cleaned bayberry is placed in a freeze dryer, and pre-frozen at -30°C for 5 hours. The vacuum freeze drying is continued, and the working pressure of the drying chamber is 65Pa, the sublimation temperature is 25°C, and the decomposition temperature is 45°C.
[0068] S4, peeling the vacuum freeze-dried bayberry dried fruit pulp from the kernel to obtain freeze-dried bayberry pulp.
[0069] S5, freeze-dried bayberry pulp and the sea buckthorn homogenate in step S2 are mixed at a mass ratio of 3:1, and distilled water three times the volume of the sea buckthorn homogenate is added. The mixed solution is placed in an ultrasonic crusher and the ultrasonic conditions are: the ultrasonic frequency is 20kHz, and the ultrasonic treatment is performed 3 times, each time for 10 minutes, and the time interval between each ultrasonic treatment is 15 seconds. A mixed homogenate of bayberry and sea buckthorn is obtained.
[0070] S6, freeze-drying the mixed slurry of bayberry and seabuckthorn in step S5, controlling the vacuum degree to 5Pa, the temperature to -50°C, and the drying time to 24h, to obtain bayberry and seabuckthorn instant freeze-dried product with a water content of less than 5%. The bayberry and seabuckthorn instant freeze-dried product is crushed and passed through an 80-mesh sieve to obtain bayberry and seabuckthorn instant freeze-dried powder.
[0071] Comparative Example 1 A method for preparing bayberry and seabuckthorn freeze-dried powder comprises the following steps: S1. Remove the fruit stalks and leaves of fresh ripe bayberry and sea buckthorn, and use a bubble cleaning machine to clean the dirt on the surface; soak the washed bayberry in salt water for 30 minutes, remove it, and then rinse it with cold boiled water for 3-5 times to remove the salt water, and drain the water.
[0072] S2. The cleaned sea buckthorn is pulped, and 0.1% of xanthan gum by volume of the sea buckthorn pulp is added as a stabilizer during the pulping process, and the mixture is stirred evenly. The sea buckthorn pulp is filtered to remove large pieces of peel.
[0073] S3, cutting the cleaned waxberry pulp from the core to obtain waxberry pulp. The cutting method can be mechanical cutting or manual cutting, and there is no restriction on whether the pulp is broken.
[0074] S4, the waxberry pulp in step S3 and the sea buckthorn homogenate in step S2 are mixed in a mass ratio of 1:1, and distilled water having the same volume as the sea buckthorn homogenate is added. The mixed solution is placed in an ultrasonic crusher for crushing under the ultrasonic conditions of: an ultrasonic frequency of 20 kHz, ultrasonic treatment 3 times, each time for 10 minutes, and the time interval of each ultrasonic treatment is 15 seconds. A mixed homogenate of waxberry and sea buckthorn is obtained.
[0075] S5, freeze-drying the mixed slurry of bayberry and seabuckthorn in step S4, controlling the vacuum degree to 5Pa, the temperature to -50°C, and the drying time to 24h, to obtain instant freeze-dried bayberry and seabuckthorn with a water content of less than 5%. Grind the freeze-dried bayberry and seabuckthorn, and pass it through an 80-mesh sieve to obtain freeze-dried bayberry and seabuckthorn powder.
[0076] Experimental Testing Accurately weigh 5 g of the instant freeze-dried powder of bayberry and seabuckthorn in Examples 1 to 7 or the freeze-dried powder of bayberry and seabuckthorn in Comparative Example 1, and put it in a 50 mL small beaker. Add 30 mL of distilled water, stir with a magnetic stirrer for 30 min at room temperature to fully dissolve the instant freeze-dried powder of bayberry and seabuckthorn. Transfer the solution completely to a 50 mL volumetric flask, make the volume to 50 mL with distilled water, and shake well to obtain an instant bayberry and seabuckthorn beverage.
[0077] (1) Determination of the solubility of Bayberry and Seabuckthorn instant freeze-dried powder Take 15mL of sample solution, put it into a 25mL centrifuge tube, and centrifuge it at 3000r / min for 10min. Take the lower layer of precipitate, wash it thoroughly with distilled water, and transfer the precipitate and washing liquid completely into the moisture box. Dry the precipitate to constant weight at 105℃ and calculate the DSI value.
[0078] .
[0079] (2) Directly use a viscometer to measure the viscosity of the instant bayberry and sea buckthorn beverage.
[0080] (3) The instant bayberry and sea buckthorn beverage was centrifuged at 3000 r / min for 30 min, the supernatant was discarded, and the sedimentation rate SR (sedimentation rate) was used to indicate the stability of the system.
[0081] ; Where: m 1 is the mass of the precipitate after centrifugation of the sample solution, g; m 2 is the mass of the sample solution before centrifugation, g.
[0082] The stability of the sample is expressed by the precipitation rate. The higher the precipitation rate, the worse the stability.
[0083] (4) Wettability determination Add 200 mL of distilled water into a 250 mL beaker, weigh 5 g of bayberry and sea buckthorn freeze-dried powder and spread it on the water surface. Under static conditions, measure the time (s) required for the complete sedimentation of the bayberry and sea buckthorn freeze-dried powder.
[0084] (5) Dispersibility determination Weigh 5 g of bayberry and seabuckthorn freeze-dried powder, put it in a 100 mL beaker, then add 50 mL of distilled water, stir on a magnetic stirrer at a certain speed, and record the time (s) required from the start of stirring to the complete dispersion of the powder blocks.
[0085] (6) Determination of bulk density of bayberry and seabuckthorn freeze-dried powder The bayberry and seabuckthorn freeze-dried powder is uniformly scattered from a funnel into a 10mL measuring cylinder from a certain height, and the weight of 10mL of the bayberry and seabuckthorn freeze-dried powder is measured to calculate the bulk density (g / mL) of the bayberry and seabuckthorn freeze-dried powder.
[0086] The test results are shown in Table 1 below: Table 1 Test results of bayberry and seabuckthorn freeze-dried powder in different embodiments
[0087] Results Analysis (1) Solubility is related to the water content of the bayberry and seabuckthorn freeze-dried powder. The lower the water content, the higher the solubility and the better the quality of the bayberry and seabuckthorn freeze-dried powder. The resulting bayberry and seabuckthorn freeze-dried powder solid beverage has better solubility.
[0088] The amount of distilled water added in Example 6 and Example 7 is increased, so the solubility is reduced compared with Example 4 and Example 5. However, at the same time, the amount of freeze-dried bayberry added in Example 7 is increased, and the content of soluble dietary fiber is increased. The soluble dietary fiber as a thickener affects the water content of the final bayberry and sea buckthorn freeze-dried powder.
[0089] (2) According to Stocks' law, the increase in system viscosity can reduce the sedimentation rate of particles, thereby improving the stability of the product and reducing the stratification phenomenon of solid beverages. Under the influence of different contents of soluble dietary fiber, the viscosity of bayberry and sea buckthorn freeze-dried powder solid beverages is different. However, too high viscosity will affect the taste of the beverage, and the taste will be smoother when the viscosity is lower.
[0090] (3) The precipitation rate can directly reflect the stability of the solution. The lower the precipitation rate, the better the stability of the solution. Example 5 has the highest soluble dietary fiber content and the best stability.
[0091] (4) Wettability refers to the time it takes for the bayberry and seabuckthorn freeze-dried powder to completely fall when left to stand. The shorter the time, the faster the strawberry powder falls, that is, the better the solubility of the bayberry and seabuckthorn freeze-dried powder. From the overall trend, the higher the soluble dietary fiber content, the better the solubility of the bayberry and seabuckthorn freeze-dried powder.
[0092] (5) Dispersibility refers to the property of solid particles floccules or droplets that can be dispersed into fine particles suspended in the dispersion medium without precipitation in water or other uniform liquid media. The lower the dispersibility value of the Bayberry Seabuckthorn freeze-dried powder solid solution stirred by a magnetic stirrer, the faster the Bayberry Seabuckthorn freeze-dried powder dissolves and the better the solubility. From the overall trend, the higher the soluble dietary fiber content, the lower the dispersibility of the Bayberry Seabuckthorn freeze-dried powder first and then increases. The dispersibility in Example 3 is the lowest, and the solubility is better.
[0093] (6) After a certain period of time, the powder is deposited at the bottom and forms a distinct stratification with the upper liquid phase. The density of the deposited layer at this time is called the bulk density. The greater the bulk density, the more uniform the powder is dispersed in the liquid phase and the better the suspension. From the overall trend, the higher the soluble dietary fiber content, the bulk density of the bayberry and sea buckthorn freeze-dried powder tends to increase first and then decrease.
[0094] (7) Based on the above analysis, it can be reasonably inferred that whether the bayberry is freeze-dried directly affects the content of soluble dietary fiber in the subsequent freeze-dried product. The bayberry pulp that has been freeze-dried is broken more thoroughly, which directly affects the extraction of dietary fiber from the bayberry.
[0095] Based on the above analysis results and the data in the table, in order to reduce the additive content of the instant bayberry and sea buckthorn beverage, the raw material ratio in Example 4 can be selected; if the instant bayberry and sea buckthorn beverage is to be prepared more stably, the raw material ratio in Example 3 can be selected.
[0096] In summary, the present invention provides a highly antioxidant instant bayberry and sea buckthorn beverage and a preparation method thereof, wherein freeze-dried bayberry pulp is dispersed with sea buckthorn slurry as a solute, and the mixed bayberry and sea buckthorn homogenate is freeze-dried to prepare bayberry and sea buckthorn freeze-dried product; by controlling the addition ratio of the raw materials, an instant bayberry and sea buckthorn beverage with good palatability can be prepared, providing a wider range of applications for bayberry and sea buckthorn; both bayberry and sea buckthorn have anti-inflammatory and antioxidant effects, and the two can complement each other, providing a new research direction for anti-inflammatory and antioxidant related health products.
[0097] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.
Claims
1. A method for preparing a highly antioxidant instant bayberry and seabuckthorn beverage, characterized in that: The steps include: S1. Wash bayberry and sea buckthorn; S2, preparing seabuckthorn homogenate using the cleaned seabuckthorn and water-soluble cellulose as raw materials; S3, freeze-drying the cleaned bayberry and taking freeze-dried bayberry pulp; S4, mixing the freeze-dried bayberry pulp in step S3 with the sea buckthorn homogenate in step S2 in a mass ratio of (1-3):1, adding distilled water 1-3 times the volume of the sea buckthorn homogenate, and ultrasonically crushing to obtain a mixed homogenate of bayberry and sea buckthorn; S5. Vacuum freeze-drying the mixed slurry of bayberry and seabuckthorn in step S4 to obtain instant freeze-dried bayberry and seabuckthorn with a water content of less than 5%; crushing the instant freeze-dried bayberry and seabuckthorn to obtain instant freeze-dried bayberry and seabuckthorn powder.
2. The method for preparing a highly antioxidant instant bayberry and seabuckthorn beverage according to claim 1, characterized in that: In step S1, cleaning includes one or a combination of water rinsing, salt water immersion, ultrasonic cleaning, bleach cleaning, and bubble cleaning machine cleaning.
3. The method for preparing a highly antioxidant instant bayberry and seabuckthorn beverage according to claim 1, characterized in that: In step S2, the preparation of seabuckthorn homogenate includes: The cleaned sea buckthorn is pulped, and during the pulping process, 0.1% to 0.4% of xanthan gum by volume of the sea buckthorn pulp is added as a stabilizer, and the mixture is stirred evenly to obtain a sea buckthorn homogenate.
4. The method for preparing a highly antioxidant instant bayberry and seabuckthorn beverage according to claim 1, characterized in that: In step S3, the freeze-drying conditions are: The cleaned bayberry was placed in a freeze dryer and pre-frozen at -30°C for 5 hours; vacuum freeze drying was continued with a drying chamber working pressure of 65Pa, a sublimation temperature of 25°C, and a decomposition temperature of 45°C.
5. The method for preparing a highly antioxidant instant bayberry and seabuckthorn beverage according to claim 1, characterized in that: In step S4, the freeze-dried bayberry pulp is mixed with the sea buckthorn homogenate in step S2 at a mass ratio of 2:
1.
6. The method for preparing a highly antioxidant instant bayberry and seabuckthorn beverage according to claim 1, characterized in that: In step S4, distilled water having the same volume as that of the sea buckthorn homogenate is added.
7. The method for preparing a highly antioxidant instant bayberry and seabuckthorn beverage according to claim 1, characterized in that: In step S4, the conditions for ultrasonic disruption are: ultrasonic frequency of 20 kHz, ultrasonic treatment 3 times, each time for 10 min, and the time interval between each ultrasonic treatment is 15 s.
8. The method for preparing a highly antioxidant instant bayberry and seabuckthorn beverage according to claim 1, characterized in that: In step S5, the vacuum freeze-drying conditions are: controlling the vacuum degree to 5 Pa, the temperature to -50°C, and the drying time to 24 hours.
9. A highly antioxidant instant bayberry and seabuckthorn beverage prepared by the method for preparing a highly antioxidant instant bayberry and seabuckthorn beverage according to any one of claims 1 to 8, characterized in that: The highly antioxidant instant bayberry and sea buckthorn beverage can be dissolved in drinking water at 25°C to 85°C to prepare the bayberry and sea buckthorn beverage.
10. Use of the highly antioxidant instant bayberry and seabuckthorn beverage as claimed in claim 9 in the preparation of antioxidant-related health products.