Apocarya diaphragma juglandis health-care beverage and preparation method thereof

Abstract

The invention belongs to the field of beverage processing, and particularly relates to an apocarya diaphragma juglandis health-care beverage and a preparation method thereof.The preparation method comprises the steps that a product obtained after apocarya diaphragma juglandis is subjected to water extraction is prepared into a 2 g / L solution, tannin removal and astringency removal treatment are conducted through 1.6 g / L pectinase, seasoning is conducted through 60 g / L xylitol, 0.5 g / L citric acid and 3.5 g / L beta-cyclodextrin, and the apocarya diaphragma juglandis health-care beverage is obtained. And performing ultrahigh-temperature instantaneous sterilization to obtain the diaphragma juglandis nerve-soothing beverage.

Description

Technical Field

[0001] The invention belongs to the field of beverage processing, and in particular relates to a thin-shell pecan pith wood health beverage and a preparation method thereof. Background Art

[0002] At present, with the rapid development of society and the ever-accelerating pace of life, people are under increasing pressure in work, study and life, which leads to a sub-healthy state, which is specifically manifested as insomnia, dreaminess, forgetfulness, and susceptibility to illness. Although people in sub-health have no obvious diseases, their mental and physical adaptability will decline. If they remain in this state, they are very likely to suffer from psychosomatic diseases. Among them, the most troubling symptom is insomnia. Although insomnia is not a critical disease, it hinders people's normal life, work and health, and brings serious mental and physical burdens to people.

[0003] To solve the problem of insomnia, there are many drugs and diets currently in use. However, long-term use of drugs will lead to drug resistance, and allergic reactions may also occur in different individuals. Dietary products need to be consumed for a long time and are slow to take effect.

[0004] At present, the drugs used to treat insomnia in clinical practice mainly include the following categories: (1) Barbiturates: Typical representatives include phenobarbital and amobarbital. This type of drug has been proven to act mainly on the GABAergic system, affecting the conduction of related ion channels by changing the conformation of its receptors, thereby causing neural inhibition. Due to its low safety (the therapeutic and lethal doses are close) and many adverse reactions, it has been basically eliminated in clinical practice; (2) Benzodiazepines: Typical representatives include diazepam and estazolam. It is one of the most widely used hypnotic drugs. It works by enhancing the activity of related receptors in the GABA system. Unlike the mechanism of action of barbiturates, this type of drug increases the opening frequency of related ion channels rather than the opening time. In addition, this type of drug has a wider safety range, but long-term use may cause adverse reactions such as drug resistance, movement disorders, and cognitive impairment; (3) Non-benzodiazepines: Typical representatives include zolpidem and dexmedetomidine. They are one of the most effective drugs for the short-term treatment of insomnia, so they are widely used, but they still cause some adverse reactions, such as dizziness, drowsiness, and difficulty concentrating; (4) Melatonin, also known as melatonin, is an indole hormone secreted by the pineal gland of mammals. It can specifically act on the corresponding receptors and participate in regulating the sleep-wake rhythm. It has no obvious addiction, but it also has some side effects, such as inhibiting reproductive function. In summary, people tend to seek natural medicines to treat or relieve insomnia symptoms because of their obvious efficacy, small toxicity and side effects, and no addiction.

[0005] Calming diets mainly work through the nutrients in food. Compared with drugs, their calming effects such as regulating the nervous system and improving sleep are usually slow, and may not work quickly for severe insomnia, anxiety and other problems. Some calming diets may focus too much on calming ingredients and ignore the intake of other nutrients. Eating only such diets for a long time may lead to nutritional imbalance.

[0006] In recent years, with the continuous improvement of people's living standards, the demand for nut-based nut foods has gradually increased. The effects of thin-shell pecan kernels in preventing aging, maintaining the stomach and intestines, and preventing vascular diseases have also been discovered, so pecan kernels have become a popular food recently. 40-50% of the components of thin-shell pecans are composed of by-products such as walnut shells and piths. Therefore, a large amount of by-products have great utilization prospects. However, so far, the utilization of pecans is mainly still in the fruit part, and there is little research on the utilization of other parts. Summary of the invention

[0007] In view of the above problems, the present invention discloses a thin-shell pecan pith wood health beverage and a preparation method thereof. It does not require a tedious decoction process like traditional Chinese medicine, nor does it need to be taken with water like some tranquilizing health products. Consumers can drink it anytime and anywhere, which is very convenient and can meet the needs of modern fast-paced life.

[0008] The invention masks the taste of some ingredients that may bring bad taste by adding an appropriate amount of flavoring agent, making the taste relatively good and more easily accepted by the public. Especially for those who do not like the bitter taste of traditional Chinese medicine or have difficulty accepting the special smell of certain tranquilizers, this product is a better choice.

[0009] In addition, the present invention develops the thin-shell pecan heartwood, which can convert the part that might have been discarded into a high-value product, which can not only expand the industrial chain and improve the overall economic benefits of the thin-shell pecan industry, but also reduce its emission and accumulation as waste, reduce the pressure on the environment, and is conducive to ecological balance, improve the utilization efficiency of resources, and promote the recycling of resources. The present invention converts the byproduct of thin-shell pecan processing, the leftover heartwood, into a functional beverage that calms the nerves and helps sleep, turning waste into treasure, opening up a new path for resource utilization, and improving the economic value of thin-shell pecan heartwood.

[0010] Specifically, the preparation method of a thin-shell pecan pith wood health beverage of the present invention comprises the following steps: (1) Select thin-shell pecan pith wood, dry it, and grind it into 20 mesh; (2) Water extraction and concentration: Weigh the treated Hickory nut pith wood and pure water, with a solid-liquid ratio of 1:10, reflux at 100°C for 2 h, extract twice, filter and combine the extracts; (3) After the water extract was added to drinking water to prepare a 2 g / L solution, 1.6 g / L pectinase was added thereto, the pH was adjusted to 3-4, and the solution was enzymatically hydrolyzed at 45°C for 150 min. After centrifugation at 12,000 r / min for 15 min, the supernatant was collected and the precipitate was removed; (4) In compliance with the standards for food additives, the product is seasoned with xylitol, citric acid, and β-cyclodextrin to reduce the bitter flavor of the product and improve the taste of the product. After single factor tests and orthogonal experiments, the best formulation was determined as follows: 60 g / L xylitol, 0.5 g / L citric acid, and 3.5 g / L β-cyclodextrin were added to the supernatant obtained in step (3) to improve the flavor of the product, and then the product was sterilized at high temperature to obtain a health drink made of fenxin wood.

[0011] Furthermore, step (4) uses instant sterilization treatment at 130°C for 5s, cooling to below 40°C, and then aseptic filling in PP bottles.

[0012] The invention also discloses a thin-shell pecan pith wood health-care beverage prepared by the method.

[0013] Beneficial effects of the present invention: Psoralea corylifolia contains a variety of active ingredients, such as polyphenols, flavonoids, etc. As a natural Chinese medicinal material, it acts on the nervous system and has a certain regulatory effect on the central nervous system, helping to relax the nerves, relieve tension and anxiety, and make it easier for people to enter a calm state, thereby improving sleep. Compared with some chemically synthesized tranquilizers, it has fewer adverse reactions and side effects, and long-term use is generally not easy to cause drug dependence. It is suitable for people who suffer from sleep problems for a long time and worry about the side effects of drugs. By adding pectinase to reduce the tannin content, the flavor of the product can be effectively improved. DETAILED DESCRIPTION

[0014] The technical solution of the present invention is described in detail below in conjunction with specific embodiments. Example 1

[0015] A thin-shell pecan pith wood health beverage, characterized by the following steps: (1) Select thin-shell pecan pith wood, dry it, and grind it into 20 mesh; Pretreatment: Select the thin-shell pecan pith wood to remove impurities, moldy pith wood, etc. Dry the sample in a 60℃ oven for 2 hours, crush it to 20 mesh, and store it in a drying oven for later use.

[0016] (2) Water extraction and concentration: Weigh the treated Hickory nut pith wood and pure water, with a solid-liquid ratio of 1:10, reflux at 100°C for 2 h, extract twice, filter and combine the extracts; (3) After the water extract product is prepared into a 2 g / L solution, 1.6 g / L pectinase is added thereto; The presence of tannins has three effects on the quality of beverages: first, it has an adverse effect on the flavor of the beverage. Tannins combine with oral mucosa or salivary proteins to form precipitation, causing a rough, wrinkled, astringent and dry feeling, that is, astringency; second, it affects the color of the product. In the presence of polyphenol oxidase, a large number of phenolic hydroxyl groups in tannins are oxidized into colored o-quinones, which deepen the color of the product; third, it affects the clarity of the beverage. Tannins will undergo self-condensation under acidic conditions, generating large molecular insoluble red powder precipitation, causing precipitation of the product. Therefore, the removal of tannins in beverage production plays an extremely important role.

[0017] After testing, the content of tannin in the water extract of Hickory wood was as high as 65.73%. In this experiment, pectinase was used to remove tannin. 500 mg of water extract of Hickory wood was dissolved in 250 mL of drinking water, and 1.6 g / L of pectinase was added. The pH was adjusted to 3-4 with citric acid / sodium bicarbonate. After enzymatic hydrolysis at 45 ° C for 150 min, the supernatant was taken after centrifugation at 12000 r for 15 min, and the precipitate was removed.

[0018] (4) Add 60 g / L xylitol, 0.5 g / L citric acid and 3.5 g / L β-cyclodextrin to the supernatant obtained in step (3) for seasoning; sterilize at 130°C for 5 seconds, cool to below 40°C, and then aseptically fill in PP bottles. Example 2

[0019] The health drink was prepared using the same raw materials and steps as in Example 1, and the effects of different xylitol, citric acid and β-cyclodextrin on the product were compared. The amounts of xylitol, citric acid and β-cyclodextrin added per liter of supernatant are shown in Table 1 below.

[0020] (1) Single factor experiment: The addition amount of citric acid was fixed at 0.4 g / L and the addition amount of xylitol was fixed at 70 g / L. The sensory evaluation scores of the beverages with different addition amounts of β-cyclodextrin (2, 2.5, 3.0, 3.5, 4.0, and 4.5 g / L) were compared. When the addition amount of β-cyclodextrin was 3.5 g / L, the sensory score of the beverage was the highest.

[0021] The sensory evaluation scores of the citric acid addition levels (0.2, 0.3, 0.4, 0.5, 0.6, and 0.7 g / L) were compared by fixing the addition level of β-cyclodextrin at 3 g / L and xylitol at 70 g / L. It was found that when the citric acid addition level was 0.2-0.4 g / L, the taste of the beverage was too light, resulting in high sweetness and affecting the score. When the addition level exceeded 0.5 g / L, the beverage tasted too sour and the sensory score decreased. Therefore, the appropriate citric acid addition level was selected as 0.5 g / L.

[0022] The added amount of citric acid was fixed at 0.4g / L, and the added amount of β-cyclodextrin was 3g / L. The sensory evaluation scores of the xylitol added amounts (50, 60, 70, 80, 90, and 100g / L) were compared respectively. The product with a xylitol added amount of 60g / L had the highest sensory score and the best taste.

[0023] (2) Orthogonal experiment: The optimization experiment selected the sweetener xylitol, the acidifier citric acid, and the amount of β-cyclodextrin as the three factors of the orthogonal experiment. The level of each factor was selected by combining the single factor experiment. The sensory evaluation index was used as the variable. L9 (3 4 ) orthogonal table, and the factor levels are shown in Table 1.

[0024] Table 1 Orthogonal test factor levels

[0025] Preparation sensory evaluation method: The three aspects of sensory evaluation are flavor, aroma and soup color, with flavor accounting for 40%, aroma accounting for 30%, and appearance accounting for 30%. 20 food professionals will evaluate and score.

[0026] Table 2 Sensory evaluation scores

[0027] According to the results of the single factor experiment, L9(3 4 ) Orthogonal experiment was conducted to investigate the effects of xylitol, citric acid and β-cyclodextrin on the beverage. The experimental results of the experimental factors and levels are shown in Table 3.

[0028] Table 3 Orthogonal experiment results

[0029] It can be seen from the results of the range analysis that the factors affecting the sensory evaluation of the wood of the genus Citrus aurantium are in the following order: A (xylitol addition amount) > B (citric acid addition amount) > C (β-cyclodextrin addition amount), and the optimal extraction combination is A2B2C2, that is, the xylitol addition amount is 60g / L, the citric acid addition amount is 0.5g / L, and the β-cyclodextrin addition amount is 3.5g / L.

[0030] The product of the embodiment of the present invention was subjected to physical and chemical tests, and the test results are shown in Table 4 below: Table 4

[0031] Determination of soluble solids: Refer to the national standard GB / T 12143-2008 refractometry to detect the content of soluble solids in beverages.

[0032] Determination of soluble sugar content: anthrone-sulfuric acid colorimetric method. Dry analytical pure sucrose at 80 °C to constant mass, accurately weigh 2.000g, add a small amount of water to dissolve and dilute to 100mL, take out 1mL and dilute to 100mL to obtain 0.2mg / mL sucrose standard solution. Take 0, 0.1, 0.2, 0.4, 0.6, 0.8, 1.0, 1.2mL of sucrose standard solution respectively, dilute to 2.0mL with distilled water, and prepare gradient sucrose standard solution. Take 2ml of standard solution and beverage in 10ml test tubes respectively, then add 5mL of 20mg / mL anthrone reagent to each, color at room temperature for 1min, cool for 25min, and then compare colors at a wavelength of 620nm.

[0033] Determination of total flavonoids content: NaNO2-AlCL-NaOH3 colorimetric method.

[0034] Determination of total polyphenol content: Folin-phenol method.

[0035] Stability test: Select the method for determining Zeta potential.

[0036] Determination of total bacterial count: Count the total bacterial count on plate count agar according to GB 4789.2-2022; total bacterial count ≤100 cfu / ml.

[0037] Total coliform group determination: refer to GB 2789.3-2016 coliform group MPN counting method. Coliform group ≤ 3cfu / 100ml, pathogenic bacteria shall not be detected.

Claims

1. A method for preparing a thin-shell pecan pith wood health beverage, characterized in that: Here are the steps: (1) Select thin-shell pecan pith wood, dry it, and grind it into 20 mesh; (2) Water extraction and concentration: Weigh the treated Hickory nut pith wood and pure water, with a solid-liquid ratio of 1:10, condense and reflux at 100°C for 2 h, extract twice, filter and combine the extracts; (3) After the water extract was added to drinking water to prepare a 2 g / L solution, 1.6 g / L pectinase was added thereto, the pH was adjusted to 3-4, and the solution was enzymatically hydrolyzed at 45°C for 150 min. After centrifugation at 12,000 r / min for 15 min, the supernatant was collected and the precipitate was removed; (4) Add 60 g / L xylitol, 0.5 g / L citric acid and 3.5 g / L β-cyclodextrin to the supernatant obtained in step (3) for seasoning, and sterilize at high temperature.

2. The method for preparing the thin-shell pecan pith wood health drink according to claim 1, characterized in that: Step (4) uses 130°C instantaneous sterilization treatment for 5 seconds, cooling to below 40°C, and then aseptically filling PP bottles.

3. A thin-shell pecan pith wood health drink prepared by the preparation method according to claim 1 or 2.

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