Plant extract beverage rich in naringin VC and preparation method thereof

Abstract

The invention discloses a plant extraction beverage rich in naringin VC and a preparation method thereof, and belongs to the technical field of naringin drinks, the plant extraction beverage rich in naringin VC is prepared from the following raw materials in parts by mass: 280 to 320 g of pummelo peel embryo, 90 to 110 g of dried lemon, 140 to 160 mL of roxburgh rose normal juice, 90 to 110 g of fructus momordicae, 5700 to 6300 mL of RO water, and 0.0008 to 0.001 g of naringin dihydrochalcone. According to the invention, the pummelo peel tire is cut into slices of 0.3-0.4 mm, so that active substances in the components can be fully extracted, and the health benefits of the beverage are maximized. The dried lemon is used as another key raw material, not only adds fresh taste to the beverage, but also is rich in vitamin C, can enhance the immune system and promote collagen synthesis, has positive influence on skin health, and supplements naringin in the pummelo peel embryo to enhance the oxidation resistance of the beverage together, so that the beverage has a good health-care effect. The invention further provides a plant extract beverage rich in naringin VC.

Description

Technical Field

[0001] The invention relates to the technical field of naringin beverages, and in particular to a plant-extracted beverage rich in naringin VC and a preparation method thereof. Background Art

[0002] Beverages are widely consumed products that come in a wide variety of categories, including: soft drinks, coffee and tea, hot drinks, cold drinks, functional drinks.

[0003] In the current beverage market, a large number of products rely on artificial additives, preservatives and pigments to enhance taste and extend shelf life. Among them, artificial additives such as sweeteners such as aspartame and saccharin sodium, and common preservatives such as sodium benzoate, studies have shown that long-term intake of these ingredients may be associated with a variety of health problems, including allergic reactions, digestive system discomfort, and even potential carcinogenic risks. Consumers will develop a taste dependence on beverages containing artificial sweeteners, which will lead to rejection of more natural and healthier foods. To this end, a plant-extracted beverage rich in naringin VC and a preparation method thereof are proposed. Summary of the invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, one object of the present invention is to provide a plant extract beverage rich in naringin VC and a preparation method thereof.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A plant extract beverage rich in naringin VC comprises the following raw materials in parts by mass: 280-320 g of tangerine peel embryo, 90-110 g of dried lemon, 140-160 mL of roxburghii juice, 90-110 g of monk fruit, 5700-6300 mL of RO water, and 0.0008-0.001 g of naringin dihydrochalcone.

[0007] As a further optimization scheme of the present invention, the tangerine peel embryo is a thin slice of 0.3-0.4mm.

[0008] A method for preparing a plant extract beverage rich in naringin VC comprises the following steps:

[0009] Step 1: weigh the tangerine peel, dried lemon and monk fruit powder in order according to the weight proportions in claim 1, put the above raw materials into an extraction tank, add appropriate amount of RO water, and make the material-water ratio be 1:20;

[0010] Step 2: Place the extraction tank on a heating device, heat the heating device to 80-90°C, maintain constant temperature for extraction, and continue extraction for 2-3 hours, stirring continuously during the period. After the extraction is completed, filter the extract through a filtering device and collect the filtrate;

[0011] Step 3: The collected filtrate is transferred to a concentration device, and the filtrate is concentrated by heating under reduced pressure until the soluble solid content reaches 25%;

[0012] Step 4: dilute the concentrate to a concentration of 5%, measure 500 mL of the diluted concentrate, add 150 mL of 3% roxburghii juice, weigh 0.001 g of naringin dihydrochalcone, add the mixture to the mixture, and stir the mixture to mix all the ingredients well;

[0013] Step 5: Pasteurize the mixture at low temperature. After the sterilization is completed, quickly cool the mixture to room temperature, fill the cooled beverage into pre-sterilized containers, and seal them for storage.

[0014] As a further optimization scheme of the present invention, in step three, the temperature is controlled at 40-60°C.

[0015] As a further optimization scheme of the present invention, in step five, during the low-temperature pasteurization treatment, the temperature is controlled at 65-75°C and maintained for 15-30 minutes.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The present invention ensures that the active substances in the ingredients can be fully extracted by cutting the tangerine peel embryo into thin slices of 0.3-0.4 mm, thereby maximizing the health benefits of the beverage. Dried lemon, as another key raw material, not only adds a refreshing taste to the beverage, but is also rich in vitamin C, which can enhance the immune system, promote collagen synthesis, and have a positive impact on skin health. It complements the naringin in the tangerine peel embryo and jointly enhances the antioxidant capacity of the beverage, thereby providing a plant-extracted beverage rich in naringin VC.

[0018] The present invention adds roxburghii juice, in which natural sugar provides sweetness to the beverage without the need to add additional sugar. At the same time, the use of RO water ensures that the basic water quality of the beverage is pure and free of impurities, which not only maintains the taste of the beverage but also ensures the stability of the ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The present invention is a flowchart of the method for preparing a plant-extracted beverage rich in naringin VC. DETAILED DESCRIPTION

[0020] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] Embodiment 1

[0022] The present invention provides a technical solution:

[0023] A plant extract beverage rich in naringin VC comprises the following raw materials in parts by mass: 280 g of tangerine peel embryo, 90 g of dried lemon, 140 mL of roxburghii juice, 90 g of monk fruit, 5700 mL of RO water, and 0.0008 g of naringin dihydrochalcone.

[0024] Specifically, the tangerine peel body is a 0.3mm thin slice.

[0025] Embodiment 2

[0026] A plant extract beverage rich in naringin VC comprises the following raw materials in parts by mass: 320 g of tangerine peel embryo, 110 g of dried lemon, 160 mL of roxburghii juice, 110 g of monk fruit, 6300 mL of RO water, and 0.0009 g of naringin dihydrochalcone.

[0027] Specifically, the orange-red body is a 0.35mm thin sheet.

[0028] Embodiment 3

[0029] A plant extract beverage rich in naringin VC comprises the following raw materials in parts by mass: 300 g of tangerine peel embryo, 100 g of dried lemon, 150 mL of roxburghii juice, 100 g of monk fruit, 6000 mL of RO water, and 0.001 g of naringin dihydrochalcone.

[0030] Specifically, the orange-red body is a 0.4mm thin slice.

[0031] Embodiment 4

[0032] A method for preparing a plant extract beverage rich in naringin VC comprises the following steps:

[0033] Step 1: weigh the tangerine peel, dried lemon and monk fruit powder in order according to the weight proportions in claim 1, put the above raw materials into an extraction tank, add appropriate amount of RO water, and make the material-water ratio be 1:20;

[0034] Step 2: Place the extraction tank on a heating device, heat the heating device to 80-90°C, maintain constant temperature for extraction, and continue extraction for 2-3 hours, stirring continuously during the period. After the extraction is completed, filter the extract through a filtering device and collect the filtrate;

[0035] Step 3: The collected filtrate is transferred to a concentrator, the temperature is controlled at 40-60°C, and the filtrate is heated and concentrated under reduced pressure until the soluble solid content reaches 25%;

[0036] Step 4: dilute the concentrate to a concentration of 5%, measure 500 mL of the diluted concentrate, add 150 mL of 3% roxburghii juice, weigh 0.001 g of naringin dihydrochalcone, add the mixture to the mixture, and stir the mixture to mix all the ingredients well;

[0037] Step 5: Pasteurize the mixture at 65-75°C for 15-30 minutes. After the pasteurization is completed, quickly cool the mixture to room temperature, fill the cooled beverage into pre-sterilized containers, and seal them for storage.

[0038] Experimental Example 1

[0039] Detection target: To detect 8 items including carbohydrates, protein, ash, energy, water, etc. of the plant extract beverage rich in naringin VC prepared by the present invention

[0040] Sample quantity: 300ml / liquid

[0041] Testing basis: GB 5009.3-2016 "National Food Safety Standard Determination of Water in Food", GB 5009.4-2016 "National Food Safety Standard Determination of Ash in Food", GB 5009.6-2016 "National Food Safety Standard Determination of Fat in Food", GB 28050-2011 "National Food Safety Standard General Rules for Nutrition Labeling of Prepackaged Foods", GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Food", GB 5009.91-2017 "National Food Safety Standard Determination of Potassium and Sodium in Food", GB 5009.2-2024 "National Food Safety Standard Determination of Relative Density of Food"

[0042] The test results are shown in the following table:

[0043]

[0044]

[0045] Experimental Example 2

[0046] Detection target: To detect the naringin content in the plant extract beverage rich in naringin VC prepared by the present invention.

[0047] Sample quantity: 300ml / liquid

[0048] Testing basis: Chinese Pharmacopoeia 2020 Edition, Part 1

[0049] The test results are shown in the following table:

[0050]

[0051] Parts not involved in the present invention are the same as the prior art or can be implemented by the prior art. Although the embodiments of the present invention have been shown and described, it is understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A plant extract beverage rich in naringin VC, characterized in that: The invention comprises the following raw materials in parts by weight: 280-320 g of tangerine peel embryo, 90-110 g of dried lemon, 140-160 mL of roxburghii juice, 90-110 g of monk fruit, 5700-6300 mL of RO water and 0.0008-0.001 g of naringin dihydrochalcone.

2. The plant extract beverage rich in naringin VC according to claim 1, characterized in that: The body of Huajuhong is a thin flake of 0.3-0.4mm.

3. A method for preparing a plant-extracted beverage rich in naringin VC, characterized in that: The following steps are involved: Step 1: weigh the tangerine peel, dried lemon and monk fruit powder in order according to the weight proportions in claim 1, put the above raw materials into an extraction tank, add appropriate amount of RO water, and make the material-water ratio be 1:20; Step 2: Place the extraction tank on a heating device, heat the heating device to 80-90°C, maintain constant temperature for extraction, and continue extraction for 2-3 hours, stirring continuously during the period. After the extraction is completed, filter the extract through a filtering device and collect the filtrate; Step 3: The collected filtrate is transferred to a concentration device, and the filtrate is concentrated by heating under reduced pressure until the soluble solid content reaches 25%; Step 4: dilute the concentrate to a concentration of 5%, measure 500 mL of the diluted concentrate, add 150 mL of 3% roxburghii juice, weigh 0.001 g of naringin dihydrochalcone, add the mixture to the mixture, and stir the mixture to mix all the ingredients well; Step 5: Pasteurize the mixture at low temperature. After the sterilization is completed, quickly cool the mixture to room temperature, fill the cooled beverage into pre-sterilized containers, and seal them for storage.

4. The method for preparing a plant-extracted beverage rich in naringin VC according to claim 3, characterized in that: In step three, the temperature is controlled at 40-60°C.

5. The method for preparing a plant-extracted beverage rich in naringin VC according to claim 3, characterized in that: In step five, during the low-temperature pasteurization treatment, the temperature is controlled at 65-75°C and maintained for 15-30 minutes.

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