Plant beverage with high polyphenol bioavailability and preparation method thereof

Abstract

The invention provides a plant beverage with high polyphenol bioavailability and a preparation method thereof, and relates to the technical field of food. The beverage comprises the following main preparation raw materials: red grape concentrated juice, blueberry concentrated juice, black chokeberry concentrated juice, epigallocatechin gallate (EGCG), curcumin, a grape seed extract, grape concentrated powder, emblic leafflower fruit concentrated powder, angelica keiskei juice powder, purple carrot concentrated juice, olive fruit powder, blood orange powder, red pomegranate concentrated powder, roxburgh rose powder and elderberry powder. , lycium ruthenicum powder, xanthophyll and the like. Compared with a common fruit and vegetable juice type beverage, the beverage is not added with artificial color and synthetic essence; the polyphenol content is increased by 20-25%; the absorption and utilization degree of polyphenol is increased by 1.19 times; meanwhile, the taste, the flavor and the oxidation resistance of the plant beverage are also improved.

Description

Technical Field

[0001] The present application relates to the field of food technology, and in particular to a plant beverage with high polyphenol bioavailability and a preparation method thereof. Background Art

[0002] Phenolic compounds in plant foods (such as catechins, quercetin, anthocyanins, proanthocyanidins, curcumin, resveratrol, etc.) are a kind of secondary metabolites in plants and are a general term for a class of aromatic compounds with different amounts of hydroxyl groups. Studies in recent years have shown that phenolic compounds have antioxidant, anti-inflammatory and cardiovascular disease risk-reducing effects, and also have certain pharmacological properties, such as anti-infection, anti-virus, anti-bacterial, anti-allergic, anti-bleeding and immunity-enhancing effects.

[0003] As a natural functional beverage, plant-based beverages can maximize the use of natural ingredients by scientifically matching plant raw materials and using appropriate processing technology, so that certain people can supplement specific nutrients and improve their physical condition by drinking them, without causing dependence or side effects. With the improvement of the national economy and living standards, people's demand for beverages is no longer limited to thirst quenching, but they expect it to have more functions and develop in the direction of healthy beverages.

[0004] Polyphenol plant-based beverages are a representative type of plant-based beverages. They contain polyphenols such as flavonoids, tannins, phenolic acids and anthocyanins. These substances have strong antioxidant effects and can work with other antioxidants such as vitamin C, vitamin E and carotene to play an antioxidant role in the body and remove substances that are harmful to human health. Therefore, they are welcomed by many consumers. Although polyphenol beverages have been widely recognized by consumers, their quality still has certain limitations. They are mainly reflected in the following aspects:

[0005] 1. Bioavailability: Phenolic compounds have high biological activity, but their bioavailability is low, basically below 10%. This may be because polyphenols are easily degraded during digestion and are easily excreted from the body due to the influence of microorganisms or enzymes in the body. This characteristic has an important impact on the development of the industry and poses certain challenges. The effects do not meet consumer expectations, resulting in consumers' disapproval of such products and a damaged market image.

[0006] 2. Process: The production process of beverages is generally divided into the following steps: weighing → liquid preparation → homogenization → filtration → filling → sterilization → packaging. Among them, the "homogenization" and "sterilization" processes have a greater impact on product quality. The existing technology has yet to explore the process parameters of these two parts. Homogenization is an important process link in food production and processing. High-pressure homogenization is commonly used in beverage processing, but if the appropriate homogenization pressure, homogenization times, and homogenization temperature cannot be selected, the beverage will be prone to stratification during storage, and its state will be uneven and the stability will be poor. Sterilization is another important process link in food production and processing. There are two main methods for beverage sterilization: heat sterilization and cold sterilization. Although ultra-high pressure sterilization and pulse electric field sterilization can better retain the original nutrients of juice in juice processing, the cost is high and the sterilization effect is inferior to heat sterilization. Therefore, heat sterilization is mainly used in beverage processing. However, heat sterilization is affected by formula additives, pH value, sterilization temperature, and sterilization time, which will cause the loss of juice nutrition to a certain extent.

[0007] 3. Taste: In the process of preparing plant-based beverages, in order to pursue better flavor and taste of the product, food additives such as stabilizers, emulsifiers, nutritional enhancers, flavors, pigments, etc. are usually added, and there are certain safety risks in the way of adding. This makes it difficult for current plant-based beverage products to meet consumers' dual demands for its function and taste.

[0008] These three factors limit the manifestation of polyphenol functional activity and its application in food. Therefore, how to solve the low bioavailability, lack of stability and safety and health problems of plant-based beverages is an urgent problem to be solved in the current industry. Summary of the invention

[0009] The purpose of the present application is to provide a plant beverage with high polyphenol bioavailability and a preparation method thereof, wherein the plant beverage has fewer food additives and a higher polyphenol content.

[0010] In order to solve the above technical problems, the technical solution adopted in this application is:

[0011] In one aspect, the present application provides a beverage with high polyphenol bioavailability, comprising the following raw materials by weight percentage:

[0012] The raw material containing plant polyphenols is 12-18%, lutein is 0.01-0.03%, oligofructose is 7%, food additives is 0.95-3%, and RO pure water is 70-80%.

[0013] On the other hand, the present application provides a method for preparing a beverage with high polyphenol bioavailability, comprising the following steps:

[0014] S1. Premixing some raw materials containing plant polyphenols (EGCG, curcumin, grape seed extract, grape concentrated powder, emblica concentrated powder, ashitaki leaf juice powder, olive fruit powder, blood orange powder, pomegranate concentrated powder, roxburghii powder, elderberry powder, black wolfberry powder), lutein and oligofructose of equal mass to obtain premix A;

[0015] S2, premixing part of the food additives (xanthan gum, gellan gum and sodium carboxymethyl cellulose) with 2 times the mass of oligofructose to obtain premix B;

[0016] S3, premix A, premix B, RO pure water, remaining fructo-oligosaccharides, remaining raw materials containing plant polyphenols, and remaining food additives are stirred, mixed and fixed to volume, and high-pressure homogenization is performed after pH and refractive index are measured and qualified, and finally filling and low-temperature sterilization are performed to obtain the beverage with high polyphenol bioavailability.

[0017] The present application compounds different polyphenol raw materials with lutein to produce a synergistic effect. Experiments have shown that a single polyphenol may combine with certain nutrients and inhibit absorption due to its structural characteristics, while the diversity of compound polyphenols reduces the occurrence of such effects. Lutein is a strong antioxidant that can reduce oxidative stress in the external environment, protect the structure of polyphenol molecules, and prevent polyphenols from being inactivated due to oxidative degradation in the digestive tract.

[0018] The present application uses high-pressure homogenization technology to process the plant beverage, aiming to reduce the particle size of the plant beverage, change its microstructure, and thereby improve the quality of the product. The reduction in particle size of plant beverages helps to improve the dispersion effect of high polyphenol bioavailability plant beverages in water or other solvents, improve the uniformity and stability of beverages, and prevent stratification or suspended matter deposition; after the high-pressure homogenization process shears the large particles in the beverage into small particles, the surface area of ​​the small particles will increase. At this time, the sedimentation rate will significantly decrease with the decrease in particle size (according to the Stokes sedimentation formula), making it difficult for the particles in the beverage to aggregate or precipitate, and can maintain uniformity for a long time, thereby making the beverage color more uniform, not dull, and better in texture; through high-pressure shearing, collision and diffusion during the homogenization process, the large particles in the liquid are broken into small particles, so that the particle size reaches the nanometer level, which will be smaller and more uniform, which can reduce the roughness when drinking and improve the fineness and smoothness of the beverage; the presence of large particles may provide a good living and breeding environment for microorganisms. Homogenization increases the uniformity of the system by breaking the particles, and at the same time destroys the protective layer wrapped by some microorganisms, making the subsequent pasteurization or high-temperature disinfection more effective. Therefore, the shelf life of the beverage is greatly extended.

[0019] The principle of high-pressure homogenization is that the principle of high-pressure homogenization is mainly based on physical and mechanical effects. Through high pressure, liquid materials are quickly passed through small holes or narrow homogenizing valves in special homogenizing devices, generating strong shear force, collision force, cavitation and turbulence, thereby breaking up particles and droplets and evenly dispersing them in the liquid. The core principle and mechanism of high-pressure homogenization mainly include the following points: 1. High-pressure shear effect: The high-pressure homogenizer pressurizes the material to an extremely high working pressure (usually in the range of 20-100MPa) and sprays it through a narrow homogenizing valve. When the material flows through the homogenizing valve at a high speed, due to the rapid change in the liquid flow rate, the particles or droplets are subjected to strong shear force and are forcibly cut into smaller particles. 2. Collision and impact effect: After passing through the homogenizing valve, the high-speed jetted liquid flow has a violent collision effect in the decompression zone. The collision between particles and the collision between particles and the wall of the equipment causes the particles to be further broken, making their diameters smaller and more uniform. 3. Cavitation effect: During the high-pressure homogenization process, the material liquid will quickly decompress when it flows from the high-pressure area to the low-pressure area. During the decompression process, the dissolved gas in the liquid expands rapidly and forms bubbles, which then burst rapidly due to the pressure recovery, releasing huge energy. This action will cause a strong impact on nearby particles or droplets, thereby further breaking and refining the particles. 4. Turbulence effect: The flow rate in the narrow channel of the high-pressure homogenizer is extremely high, which will produce a strong turbulent effect (turbulence). Turbulence not only disturbs particles and droplets, but also increases the chance of mutual collision, so that the agglomeration between particles is effectively destroyed. 5. Dispersion and emulsification effect: High-pressure homogenization disperses large particles or droplets in the liquid into smaller particles and evenly distributes them in the liquid medium.

[0020] The present application adopts a pasteurization method to sterilize the plant beverage. The core principles of pasteurization have two aspects: on the one hand, thermal sterilization: when microorganisms are exposed to high temperatures, the proteins and enzymes in their cells will denature and inactivate, such as destroying key metabolic enzyme systems or cell wall structures, ultimately leading to the death of the microorganisms. On the other hand, a specific temperature-time combination is selected: the temperature and time of sterilization are strictly designed, the temperature is high enough to kill pathogenic bacteria and most non-heat-resistant bacteria, and the time is appropriate to protect the flavor, nutrition and physical properties of the food.

[0021] The sterilization conditions of this application are 95°C for 20 minutes. This is because the sterilization temperature of 95°C can effectively inactivate enzymes and microorganisms in most beverages, such as bacteria, yeasts and molds (mildew); compared with higher temperature sterilization methods (such as ultra-high temperature sterilization), 95°C sterilization can better maintain the flavor and nutritional components of beverages; 95°C sterilization is particularly suitable for beverages with higher acidity (vitamin C is added in this application) because the acidic environment further inhibits the activity of heat-resistant bacteria; it is more suitable for preserving the taste of beverages than ultra-high temperature treatment (120-140°C); and it also has the advantages of low energy consumption and relatively low equipment requirements.

[0022] At the same time, because of the acidic beverage environment provided by vitamin C, sodium carboxymethyl cellulose can dissolve in water to form a transparent viscous solution, which can increase the suspension stability of fruit and vegetable beverages and effectively maintain product stability and appearance. Gellan gum is an extracellular polysaccharide synthesized by Sphingomonas paucimobilis. It has good stability, acid resistance, high temperature resistance, thermal reversibility and small dosage, but it is easily affected by cation concentration. Gellan gum has good compounding properties with other hydrophilic colloids / food gums, such as gellan gum and konjac gum, gellan gum and xylan, etc. Xanthan gum is also a microbial polysaccharide with outstanding high viscosity, excellent temperature stability and pH stability. When used in combination with gellan gum, it is more conducive to improving the viscosity of beverages.

[0023] In particular, the high polyphenol bioavailability plant beverage prepared in the present application has a comprehensive sensory score of 68-94 points; its polyphenol content is as high as 1.5*10 4 mg / kg; the stability coefficient is 0.73±0.025; the bimodal centers of the overall particle size distribution are located at 0.7μm and 7μm, accounting for 27.1% and 72.9% respectively, the particles are evenly distributed and the particle size is small; the permeability of total polyphenols in simulated in vitro digestion reaches 13.34%. The sensory evaluation represents the customer's real experience of the product. The sensory score of the plant beverage is high, indicating that it can greatly improve the value of such products and achieve further progress in the field of health products by optimizing product formulas and processes. The polyphenol content and polyphenol permeability (i.e., absorption utilization) represent the nutritional value of the product. The product adds high-content polyphenol plant raw materials and improves the problem of low bioavailability of polyphenol beverages by adding lutein.

[0024] Compared with the traditional preparation method, this solution significantly reduces the types and amounts of food additives without affecting the taste and state of the product by improving the raw material formula and production process, alleviating consumers' concerns about additives and enhancing the natural and healthy properties of the product. The beneficial effect of the present invention is that the high polyphenol bioavailability plant beverage prepared by this method has the following advantages:

[0025] 1. Add high-content polyphenol plant raw materials and add lutein to the beverage formula of phenolic compounds to make the product easier to be absorbed and utilized by the body, give the product higher nutritional content and enhance its nutritional value.

[0026] 2. The formula and production process of plant-based beverages have been optimized. By studying and analyzing the amount of additives added, material-liquid ratio, homogenization, sterilization, pH, etc. in the product production process, a production process suitable for plant-based beverages with high polyphenol content has been developed, which solves a series of problems such as poor stability of such beverages, uneven particle size distribution, and excessive additive content.

[0027] The formula and process of this application not only bring new development opportunities to the plant beverage market, but also compose new ideas for improving the absorption and utilization of polyphenol raw materials, and provide a new direction for the innovative development of the food industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings required for use in the embodiments will be briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present application and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0029] Figure 1 This is a graph showing the effect of the primary homogenization pressure on the stability coefficient of the plant beverage in the experimental example of this application;

[0030] Figure 2 This is a graph showing the effect of the secondary homogenization pressure on the stability coefficient of the plant beverage in the experimental example of this application;

[0031] Figure 3 It is a volume distribution curve diagram of the particle size of the samples of Example 2 and Comparative Example 2 of the present application;

[0032] Figure 4 This is a cumulative permeability curve of polyphenols in samples at different incubation times in the experimental example of this application. DETAILED DESCRIPTION

[0033] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme in the embodiments of the present application will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0034] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present application will be described in detail below with reference to specific embodiments.

[0035] A beverage with high polyphenol bioavailability, comprising the following raw materials, measured by weight percentage:

[0036] The raw material contains 16.59% of plant polyphenols, 0.01-0.03% of lutein, 7% of oligofructose, 0.95-3% of food additives, and 70-80% of RO pure water.

[0037] Preferably, the raw material contains 16.59% of plant polyphenols, 0.01-0.03% of lutein, 7% of oligofructose, 1.36% of food additives, and 75% of RO pure water.

[0038] In some embodiments of the present application, the raw materials containing plant polyphenols include red grape concentrated juice, blueberry concentrated juice, aronia solani concentrated juice, epigallocatechin gallate, curcumin, grape seed extract, grape concentrated powder, emblica concentrated powder, ashitaki leaf juice powder, purple carrot concentrated juice, olive fruit powder, blood orange powder, pomegranate concentrated powder, sea buckthorn powder, elderberry powder and black wolfberry powder.

[0039] In some embodiments of the present application, the above-mentioned food additives are composite additives of emulsifiers, stabilizers, antioxidants and sweeteners.

[0040] Specifically, the emulsifier is sodium carboxymethyl cellulose, the stabilizer is xanthan gum and gellan gum, the antioxidant is vitamin C, and the sweetener is steviol glycoside.

[0041] A method for preparing a beverage with high polyphenol bioavailability comprises the following steps:

[0042] S1. Premixing some raw materials containing plant polyphenols (EGCG, curcumin, grape seed extract, grape concentrated powder, emblica concentrated powder, ashitaki leaf juice powder, olive fruit powder, blood orange powder, pomegranate concentrated powder, roxburghii powder, elderberry powder, black wolfberry powder) (accounting for 20.19% of the total raw materials containing plant polyphenols), lutein and oligofructose of equal mass to obtain premix A;

[0043] S2, premixing food additives (xanthan gum, gellan gum and sodium carboxymethyl cellulose) (accounting for 58.82% of the total food additives) with 2 times the mass of oligofructose to obtain premix B;

[0044] S3. Premix A, premix B, remaining fructooligosaccharides, remaining raw materials containing plant polyphenols (red grape concentrated juice, blueberry concentrated juice, black fruit glandular rib fruit concentrated juice, purple carrot concentrated juice), remaining food additives (vitamin C, stevioside) and RO pure water are stirred and fixed to volume, and high-pressure homogenization is performed after pH and refractive index are measured to be qualified, and finally filling and low-temperature sterilization are performed to obtain the beverage with high polyphenol bioavailability.

[0045] The amount of oligofructose added in step S1 is the sum of the masses of the raw materials containing plant polyphenols and lutein; the raw materials containing plant polyphenols in step S1 are the powdered raw materials, and the raw materials containing plant polyphenols in step S3 are the liquid raw materials.

[0046] In some embodiments of the present application, the stirring step is specifically as follows: add RO pure water at room temperature to the stirring tank, start stirring, first add the remaining premixed oligofructose to dissolve, then slowly add 1 / 3 of premix B, and after dissolution, add the remaining premix B in 2 times, stir and disperse, then heat to 80°C, keep warm and stir for 10 minutes, observe that the sol is complete, and cool naturally.

[0047] In some embodiments of the present application, the above-mentioned volume setting step is specifically as follows: premix A, red grape concentrated juice, blueberry concentrated juice, black fruit glandular rib fruit concentrated juice, purple carrot concentrated juice, vitamin C, and steviol glycoside are added to the stirring tank in sequence, stirred for 10 minutes, and then the above solution is transferred to the volume setting tank, fixed to volume with RO water, and fully stirred for 30 minutes.

[0048] In some embodiments of the present application, the pH value measured in the above step S3 is 2.9±0.3, and the refractive index is Brix 20.0±0.6%.

[0049] In some embodiments of the present application, the working conditions of the above-mentioned high-pressure homogenization are a first-level pressure of 80-95 MPa, a second-level pressure of 55-70 MPa, and a homogenization time of 45 seconds.

[0050] In some embodiments of the present application, the filling temperature is 40-50°C, the low-temperature sterilization temperature is 90-100°C, and the time is 15-30 minutes.

[0051] The features and performance of the present application are further described in detail below in conjunction with the embodiments.

[0052] Examples 1-9

[0053] By weight percentage, the mass ratio of the raw materials containing plant polyphenols used in Examples 1-9 of the present application is 16.59% (8% red grape concentrated juice, 3% blueberry concentrated juice, 2% black fruit glandular rib aronia fruit concentrated juice, 0.24% purple carrot concentrated juice, 0.2% EGCG, 0.1% curcumin, 0.2% grape seed extract, 0.6% grape concentrated powder, 0.4% emblica concentrated powder, 0.4% tomorrow leaf juice powder, 0.1% olive fruit powder, 0.1% blood orange powder, 0.1% red pomegranate concentrated powder, 0.35% roxburghii powder, 0.4% elderberry powder, 0.4% black wolfberry powder), the mass ratio of oligofructose is 7%, and the proportions of lutein, food additives and RO water are shown in Table 1. Among them, the food additive 1.36% contains 0.15% sodium carboxymethyl cellulose, 0.35% xanthan gum, 0.3% gellan gum, 0.5% vitamin C, and 0.06% stevioside. In Example 6, the food additive 0.95% contains 0.1% sodium carboxymethyl cellulose, 0.24% xanthan gum, 0.21% gellan gum, 0.35% vitamin C, and 0.04% stevioside; in Example 7, the food additive 1.92% contains 0.21% sodium carboxymethyl cellulose, 0.49% xanthan gum, 0.42% gellan gum, 0.71% vitamin C, and 0.08% stevioside.

[0054] The raw materials containing plant polyphenols (powdered raw materials, including EGCG, curcumin, grape seed extract, grape concentrated powder, emblica concentrated powder, ashitaki leaf juice powder, olive fruit powder, blood orange powder, pomegranate concentrated powder, roxburghii powder, elderberry powder, black wolfberry powder, accounting for 20.19% of the total raw materials containing plant polyphenols) and lutein are fully premixed with 1 times oligofructose to obtain premix A;

[0055] Premixing part of the food additives (xanthan gum, gellan gum and sodium carboxymethyl cellulose, accounting for 58.82% of the total food additives) with 2 times of oligofructose to obtain premix B;

[0056] Add RO pure water (reverse osmosis water) and stir. After stirring, first slowly add the remaining oligofructose in the premix to dissolve, then slowly add 1 / 3 of the premix B, and slowly add the remaining premix B in 2 times after dissolution. After stirring and dispersing, heat to 80°C, keep warm and stir for 10 minutes, observe that the sol is complete, and cool naturally. Premix A, red grape concentrated juice, blueberry concentrated juice, black fruit glandular rib aronia fruit concentrated juice, purple carrot concentrated juice, vitamin C, and stevioside are added to the stirring tank in sequence, stirred for 10 minutes, and then the above solution is moved to the constant volume tank, constant volume with RO water, and fully stirred for 30 minutes. After the pH (2.9±0.3) and refractive index (Brix20.0±0.6%) are determined to be qualified, high-pressure homogenization (homogenization pressure as shown in Table 1, homogenization time 45s) is carried out, the temperature is kept at 45±5°C for filling, and low-temperature sterilization (as shown in Table 1) is obtained to obtain the high polyphenol bioavailability beverage.

[0057] Comparative Example 1

[0058] The difference between Comparative Example 1 and Example 2 is that lutein is not added.

[0059] Comparative Example 2

[0060] The difference between Comparative Example 2 and Example 2 is that the homogenization pressure is different.

[0061] Table 1

[0062]

[0063]

[0064] Experimental Example 1

[0065] This experimental example conducted sensory evaluation on Examples 1-9 and Comparative Examples 1 and 2:

[0066] 1. Test method:

[0067] The evaluation team was composed of 10 people (5 boys and 5 girls) who had systematically studied the theory and practice of food sensory evaluation. According to the sensory evaluation standard table 2, the plant beverage was sensory evaluated from four aspects: color (25 points), aroma (25 points), taste (25 points), and state (25 points). Take about 50mL of sample in a colorless and transparent container, place it in a bright place, observe its tissue state and color, and taste and smell it at room temperature. Collect the scoring results of each member, remove the highest and lowest scores, and take the average.

[0068] 2. Test results:

[0069] Table 3 shows the sensory scores of high polyphenol bioavailability plant beverages and ordinary plant beverages.

[0070] Table 2 Sensory evaluation standards

[0071]

[0072]

[0073] Table 3 Sensory scoring table

[0074] project Color aroma taste state Comprehensive score Example 1 22 23 22 23 90 Example 2 23 23 24 24 94 Example 3 23 22 21 22 88 Example 4 17 19 17 15 68 Example 5 20 15 16 18 69 Example 6 23 20 20 14 77 Example 7 22 22 21 20 85 Example 8 18 20 18 14 70 Example 9 21 21 16 22 80 Example 10 20 21 15 18 74 Comparative Example 1 22 23 23 24 92 Comparative Example 2 21 19 20 8 68

[0075] As shown in Table 3, the comprehensive score of the polyphenol bioavailability plant beverage in Example 2 is the highest, and the sensory scores of Comparative Example 1 and Example 2 are similar. The addition of lutein has little effect on the product sensory organs; the homogenization method of Comparative Example 2 is a one-stage method, and the sensory score is low; the sensory organs of the product are greatly affected by the homogenization conditions and sterilization conditions. The high-pressure homogenization conditions of the present invention are a first-level homogenization pressure of 90MPa and a second-level homogenization pressure of 65MPa. When the homogenization pressure is too high, it will destroy the unstable nutrients (vitamin C) in the beverage, or cause the inactivation of the active ingredients (polyphenols); over-refined particles will repeatedly aggregate during long-term storage, causing the product to precipitate or stratify; it will cause some flavor substances to be released, volatilized and lost due to excessive particle refinement, thereby changing the overall flavor; under higher pressure, the material flow and particle shearing will generate a large amount of friction heat, resulting in a rapid increase in local temperature. The possible consequences of temperature increase include: failure of the raw material component reaction: sensitive components (such as enzymes) in the plant beverage are inactivated by heat. Color change: such as browning reaction, which makes the color of plant beverages darker or lose their attractive color; Equipment wear and economic cost increase: Long-term use of high-pressure homogenization will increase equipment wear, increase the frequency of replacing parts and maintenance costs, and the energy consumption caused by high pressure will increase significantly, reducing production efficiency. If the homogenization pressure is too low, there will be the following disadvantages: the particles are too large and the suspension stability is poor. Insufficient pressure may not be able to fully break and refine the solid particles, fibers or fat droplets in the plant beverage. The particle size is still large, which is easy to cause stratification, precipitation or particle floating, affecting the stability of the beverage; affecting the taste of the product: the roughness or particle precipitation of foreign matter is felt when drinking, and the delicate and smooth taste expected by consumers cannot be achieved; the emulsion is unstable and easy to stratify; insufficient release of nutrient molecules: too low pressure may not effectively break the cell wall or other structures, resulting in limited release of functional nutrients in some plants (such as polyphenols, dietary fiber, protein); uneven flavor and texture, affecting the synergistic performance of flavor, and insufficiently dispersed particles may cause uneven flavor distribution, resulting in a bitter taste in some parts of the beverage. In addition, the proportion of RO water added, the proportion of additives added and the sterilization conditions will also have a certain impact on the product sensory experience.

[0076] Experimental Example 2

[0077] The polyphenol contents of Example 2, Example 8, Example 9 and Comparative Example 2 were measured:

[0078] 1. Test method:

[0079] Refer to "T / AHFIA 005-2018 Determination of total polyphenols in plant extracts and their products by spectrophotometry"

[0080] 2. Test results:

[0081] Table 4 Polyphenol content

[0082]

[0083]

[0084] As can be seen from Table 4, the polyphenol content of Example 2 is 1.5*10 4 mg / kg, which is greater than Examples 8 and 9, and much greater than Comparative Example 2. This may be due to the high homogenization pressure in Comparative Example 2, which causes the polyphenols to undergo oxidation, structural destruction, intermolecular bonding, and dispersed adsorption during the homogenization process. Therefore, adjusting the homogenization process parameters and environmental conditions can minimize the loss of polyphenols, thereby maximizing the functionality and nutritional value of the plant beverage.

[0085] Experimental Example 3

[0086] This experimental example explores the effects of primary homogenization pressure and secondary homogenization pressure on the stability coefficient of plant beverages.

[0087] The stability coefficient is used to evaluate the stability of the plant beverage. The stability coefficient is the ratio of the turbidity after centrifugation to the turbidity before centrifugation. The turbidity stability of the plant beverage can be measured by its absorbance value after centrifugation. The larger the stability coefficient, the better the stability of the beverage. Accurately measure 30 mL of the plant beverage and place it in a centrifuge tube. Use deionized water to zero as a reference group. Centrifuge at a speed of 5000 r / min for 8 minutes, take out and let it stand for 3 minutes, use a pipette to draw 1 mL of the original beverage solution, and then use a pipette to draw the supernatant into a colorimetric dish, measure the absorbance value at a wavelength of 400 nm, and calculate the stability coefficient. The formula for calculating the stability coefficient is:

[0088]

[0089] The results are as follows Figure 1 and Figure 2 As shown, from Figure 1 It can be seen that when the first-level homogenization pressure is less than 90MPa, the stability coefficient of the plant beverage gradually increases with the increase of the homogenization pressure. At 90MPa, the stability coefficient is 0.56±0.025. After exceeding 90MPa, the stability coefficient decreases. Therefore, when the first-level homogenization pressure is 90MPa, the stability of the plant beverage is best.

[0090] from Figure 2 It can be seen that under the optimal primary homogenization pressure, when the secondary homogenization pressure is 65MPa, the stability coefficient reaches a maximum of 0.73±0.025. Therefore, when the secondary homogenization pressure is 65MPa, the stability of the plant beverage is optimal. In summary, the homogenization conditions selected for the plant beverage are: primary homogenization pressure 90MPa, secondary homogenization pressure 65MPa, at which time the beverage can reach the optimal particle size range and maintain overall uniformity and stability.

[0091] Experimental Example 4

[0092] This experimental example measures the particle size distribution of Example 2 and Comparative Example 2.

[0093] 1. Test method:

[0094] The particle size distribution of the sample was determined using a Microtrac S3500 laser particle size analyzer. The sample was shaken thoroughly before sampling, and an appropriate amount of sample was added to the sample pool. Each sample was measured three times. The instrument parameters were: the detection temperature was 25°C, and the refractive index was 1.33.

[0095] 2. Test results:

[0096] The particle size distribution results are as follows Figure 3 As shown, both Example 2 and Comparative Example 2 present a bimodal distribution, which may be related to the multiple components of the sample. The data show that the bimodal centers of Comparative Example 2 are located at 0.8μm and 36μm, accounting for 14.3% and 85.7% respectively, and the performance may be composed of two types of components with large and small particle sizes, indicating that its homogeneity is poor and the particle size distribution is uneven; the bimodal centers of Example 2 are located at 0.7μm and 7μm, accounting for 27.1% and 72.9% respectively, and the overall particle size distribution is between 0.2μm and 100μm. The bimodal characteristics are relatively inconspicuous, showing the complexity of the sample component composition and the uniformity of particle distribution.

[0097] The results of three particle size analyses of the two samples are shown in Table 5. The volume average diameter D(4,3) represents the particle size averaged by volume, the number average diameter D(1,0) represents the particle size averaged by the number of particles, and the surface area average diameter D(3,2) represents the particle size averaged by the surface area. The three representations can all illustrate the average particle size of the sample, but with different emphases. The results in Table 5 show that the average particle size of Comparative Example 2 is greater than that of Example 2.

[0098] Kurtosis is a description of the sharpness of the particle size distribution curve, which reflects the change of the data distribution density with the data value. Kurtosis is medium when it is close to 1, relatively flat when it is less than 1, and sharper when it is greater than 1. The results in Table 5 show that the particle size distribution curve of Example 2 is sharper than that of Comparative Example 2, indicating that the particle size distribution of Example 2 is relatively concentrated.

[0099] Table 5 Particle size analysis of two samples

[0100] Analysis items Comparative Example 2 Example 2 Volume average diameter D(4,3)(μm) 45.577±4.789 11.310±0.128 Number average diameter D(1,0)(μm) 0.540±0.003 0.385±0.001 Surface area average diameter D(3,2)(μm) 4.003±0.064 1.617±0.003 Skewness 0.471±0.050 0.711±0.002 Kurtosis 1.286±0.185 1.541±0.013

[0101] The particle size distribution of different particle proportions of two samples analyzed three times is shown in Table 6. D10 means that 10% of the particles have a volume average diameter less than this value, D50 means that 50% of the particles have a volume average diameter less than this value, and D90 means that 90% of the particles have a volume average diameter less than this value. The data show that the particle size of Comparative Example 2 is mainly distributed in the range of 1-115μm, about 10% of the particles have a particle size less than 1μm, about 50% of the particles have a particle size less than 30μm, and about 10% of the particles have a particle size greater than 115μm. The particle size of Example 2 is mainly distributed in the range of 0.5-28μm, about 10% of the particles have a particle size less than 0.5μm, about 50% of the particles have a particle size less than 4.4μm, and about 10% of the particles have a particle size greater than 28μm.

[0102] Table 6 Particle size distribution of different particle proportions

[0103] Analysis items Comparative Example 2 Example 2 D10(μm) 0.976±0.014 0.526±0.001 D50(μm) 29.923±0.957 4.433±0.025 D90(μm) 115.320±16.099 28.127±0.276

[0104] Experimental Example 5

[0105] This experimental example measured the in vitro digestion of the products of Example 2 and Comparative Example 1:

[0106] 1. Test method:

[0107] According to the preliminary experimental results, the total polyphenol content of the samples before and after digestion was determined to be: 1.5*10 4 mg / kg and 6.6*10 3 mg / kg (the determination method was “T / AHFIA 005-2018 Spectrophotometric method for the determination of total polyphenols in plant extracts and their products”), and the sample addition amount was selected as 10 mL for the subsequent experiment to prepare the digestion sample, 3 h as the artificial membrane incubation time, and 4.5% lecithin for the subsequent permeability determination experiment.

[0108] Take the fiber membrane used in the experiment, heat seal it with a heat sealer, leave one side opening for applying lecithin solution, inject the donor liquid containing the sample to be tested into the fiber membrane that has been applied, seal it with a heat sealer, place the fiber membrane in a beaker containing the receptor liquid, place it in a constant temperature shaker, adjust the temperature and the swing frequency, and start the penetration simulation. Collect the receptor liquid at different time periods (1h, 2h, 3h, 4h, 5h, 6h), measure the total polyphenol concentration of the receptor liquid at different time periods, calculate the cumulative permeability of Example 2 and Comparative Example 1, and refer to the following formula for the calculation method to evaluate the absorption and penetration of the sample in vivo.

[0109] 2. Test results:

[0110] The cumulative permeability curves of polyphenols in samples at different incubation times are shown in Figure 2. Figure 4 As shown, according to Figure 4It can be seen that the permeability of total polyphenols in Example 2 and Comparative Example 1 increases with time. After 6 hours of incubation in the PAMPA model to simulate intestinal absorption, the permeability of total polyphenols in Example 2 reaches 13.34%, while the permeability of Comparative Example 1 is only 6.1%. The reason may be that lutein is added in Example 2. Lutein, as a fat-soluble antioxidant, can work synergistically with polyphenols to enhance the stability of each other and reduce the possibility of rapid degradation of polyphenols in the body, thereby improving their bioavailability.

[0111] The embodiments described above are part of the embodiments of the present application, rather than all of the embodiments. The detailed description of the embodiments of the present application is not intended to limit the scope of the present application for protection, but merely represents the selected embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present application.

Claims

1. A beverage with high polyphenol bioavailability, characterized in that: In terms of weight percentage, the following raw materials are included: The raw material contains 16.59% of plant polyphenols, 0.01-0.03% of lutein, 7% of oligofructose, 0.95-3% of food additives, and 70-80% of RO pure water.

2. A beverage with high polyphenol bioavailability according to claim 1, characterized in that: The raw materials containing plant polyphenols include red grape concentrated juice, blueberry concentrated juice, black fruit glandular rib fruit concentrated juice, epigallocatechin gallate, curcumin, grape seed extract, grape concentrated powder, emblica concentrated powder, ashitaki leaf juice powder, purple carrot concentrated juice, olive fruit powder, blood orange powder, pomegranate concentrated powder, sea roxburghii powder, elderberry powder and black wolfberry powder.

3. A beverage with high polyphenol bioavailability according to claim 2, characterized in that: The food additive is a composite additive consisting of an emulsifier, a stabilizer, an antioxidant and a sweetener.

4. A beverage with high polyphenol bioavailability according to claim 3, characterized in that: The emulsifier is sodium carboxymethyl cellulose, the stabilizer is xanthan gum and gellan gum, the antioxidant is vitamin C, and the sweetener is steviol glycoside.

5. A method for preparing a beverage with high polyphenol bioavailability as claimed in claim 3 or 4, characterized in that: The following steps are involved: S1. Premixing part of the raw materials containing plant polyphenols, lutein and part of oligofructose to obtain a premix A; S2, premixing the emulsifier and stabilizer in the food additives with 2 times the mass of oligofructose to obtain premix B; S3, stirring and fixing the premix A, premix B, the remaining oligofructose, the remaining raw material containing plant polyphenols, the remaining food additives and RO pure water, and high-pressure homogenizing after measuring the pH and refractive index to be qualified, and finally filling and low-temperature sterilizing to obtain the beverage with high polyphenol bioavailability.

6. The method for preparing a beverage with high polyphenol bioavailability according to claim 5, characterized in that: The amount of fructo-oligosaccharide added in step S1 is the sum of the masses of the raw materials containing plant polyphenols and lutein; the raw materials containing plant polyphenols in step S1 are the powdered raw materials, and the raw materials containing plant polyphenols in step S3 are the liquid raw materials.

7. The method for preparing a beverage with high polyphenol bioavailability according to claim 5, characterized in that: The stirring step in S3 is specifically as follows: add RO pure water at room temperature into the stirring tank, start stirring, first add the remaining premixed oligofructose to dissolve, then slowly add 1 / 3 of premix B, add the remaining premix B twice after it is dissolved, stir and disperse, heat to 80°C, keep warm and stir for 10 minutes, observe that the sol is complete, and cool naturally.

8. The method for preparing a beverage with high polyphenol bioavailability according to claim 7, characterized in that: The volume setting step is specifically as follows: premix A, the remaining raw materials containing plant polyphenols, and the remaining food additives are sequentially added to the above stirring tank, stirred for 10 minutes, then the above solution is transferred to a volume setting tank, fixed to volume with RO water, and fully stirred for 30 minutes.

9. The method for preparing a beverage with high polyphenol bioavailability according to claim 5, characterized in that: The pH value measured in step S3 was 2.9±0.3, and the refractive index was Brix 20.0±0.6%.

10. The method for preparing a beverage with high polyphenol bioavailability according to claim 5, characterized in that: The working conditions of the high-pressure homogenization are: primary pressure 80-95Mpa, secondary pressure 55-70Mpa, and homogenization time 45s; the filling temperature is 40-50°C, the low-temperature sterilization temperature is 90-100°C, and the time is 15-30min.

Images