Honeysuckle and grapefruit juice composite beverage and preparation thereof

Abstract

The invention belongs to the technical field of food, and relates to a honeysuckle flower and grapefruit juice composite beverage and a preparation method thereof. The preparation technology of the honeysuckle flower and grapefruit juice composite beverage comprises the following four steps: removing bitterness of grapefruit pulp, improving fragrance of grapefruit peel, extracting honeysuckle flower distillate, and compounding and blending. According to the honeysuckle and grapefruit juice composite beverage, grapefruit pulp is treated through a stepped heating enzymolysis technology, and grapefruit peel is treated through a quick-freezing-unfreezing-ultrasonic technology, so that the content of bitter substances is reduced, natural flavor components of the grapefruit peel are effectively reserved, and the taste of the honeysuckle and grapefruit juice composite beverage is improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and particularly relates to a honeysuckle pomelo juice composite beverage and its preparation. Background Art

[0002] Disclosing the information of this background art section is only intended to increase the understanding of the overall background of the present invention, and is not necessarily regarded as an admission or an implication in any form that this information constitutes the prior art already known to those of ordinary skill in the art.

[0003] With the acceleration of the modern life rhythm and the change of the diet structure, symptoms such as dry mouth, sore throat, and constipation caused by internal heat and excessive fire in people are becoming increasingly common. Traditional fire-removing products mainly consist of single traditional Chinese medicine ingredients, such as honeysuckle dew and Prunella vulgaris paste. Although they have certain effects, there are problems such as poor taste, single efficacy, and limited applicable population. Natural plant composite beverages have the characteristics of balanced nutrition and diverse tastes, but existing composite beverages mostly focus on flavor blending, and there is still room for improvement in the balance between functionality and palatability.

[0004] As a medicine and food homologous plant, honeysuckle is rich in active ingredients such as chlorogenic acid and flavonoid compounds, and has significant effects of clearing heat and detoxifying, and antibacterial and anti-inflammatory. Pomelo pulp and peel contain substances such as naringin, limonin, and vitamin C, which can not only regulate the flavor of the beverage, but also have the effects of antioxidant and metabolism regulation.

[0005] However, existing honeysuckle pomelo composite products have the following technical defects: 1. Poor taste coordination: Pomelo contains a compound called naringin, which itself has a bitter taste, and its bitter and astringent taste affects the palatability of the beverage.

[0006] 2. Insufficient pomelo aroma: The pomelo peel contains volatile compounds with a unique pomelo aroma, such as limonene, which has a fresh citrus aroma. However, the prior art fails to effectively extract limonene, resulting in insufficient pomelo aroma.

[0007] Chinese Patent with Publication No. CN 112006195 A discloses a method for removing the bitter taste of beverages. The mixed fruit juice is enzymatically hydrolyzed at an enzymatic hydrolysis temperature of 30°C to 60°C and an enzymatic hydrolysis time of 30 min to 60 min, and then subjected to bitter substance adsorption treatment, but the removal of bitter substances is limited.

[0008] Chinese Patent with Publication No. CN10356456A discloses a beverage containing pomelo juice, a concentrated beverage containing pomelo juice, and a manufacturing method thereof, containing 0.13 to 0.6 mass of limonene. Its preparation process is to press pomelo in a form with skin to obtain pomelo juice containing a large amount of essential oil contained in the skin and having excellent pomelo aroma. However, this method will also lead to an increase in bitter substances such as naringin.

[0009] In view of the above problems, the present invention has developed a honeysuckle and pomelo juice composite drink with both significant fire-removing effects and good taste by optimizing the raw material ratio and innovating the extraction process, providing diversified choices for natural and healthy drinks. Summary of the Invention

[0010] Overcoming the deficiencies of the prior art, the present invention provides a honeysuckle and pomelo juice composite drink and its preparation process by optimizing the raw material ratio and innovating the extraction process.

[0011] The preparation process of the honeysuckle and pomelo juice composite drink of the present invention includes four steps: removing bitterness from pomelo pulp, extracting fragrance from pomelo peel, extracting honeysuckle dew, and compound blending.

[0012] Specifically, the step of removing bitterness from pomelo pulp is: cutting the pomelo pulp into pieces, enzymatically hydrolyzing at a stepped temperature rise, filtering, washing, and juicing to obtain pomelo pulp juice; the step of extracting fragrance from pomelo peel is: 1 cutting the pomelo peel into shreds, treating it with a quick-freezing and low-temperature ultrasonic technology, and obtaining limonene essential oil by using a supercritical CO 2 extraction technology; the step of extracting honeysuckle dew is: drying and pulverizing honeysuckle, distilling, and collecting the distillate to obtain honeysuckle dew; the step of compound blending is: mixing pomelo pulp juice, limonene essential oil, honeysuckle dew, and water, high-pressure homogenizing, and sterilizing and filling.

[0013] Among them, the stepped temperature rise enzymatic hydrolysis is: placing the pomelo pulp in water at 10°C to 20°C, adding 0.1U / g to 0.5U / g of β-naringinase (α-L-rhamnosidase and β-D-glucosidase are mixed in a ratio of 1:1), adjusting the pH = 7.0 to 6.5, soaking for 7 to 12 minutes, raising the water temperature to 25°C to 35°C, adjusting the pH = 5.5 to 6.5, soaking for 7 to 12 minutes, raising the water temperature to 40°C to 50°C, adjusting the pH = 4.0 to 5.5, and soaking for 10 to 20 minutes. The present invention innovates the phased temperature-controlled and pH-adjusted enzymatic hydrolysis process: by gradient temperature rise (15°C → 30°C → 45°C) and pH gradient adjustment (6.8 → 6.0 → 5.0), it ensures that the enzyme can play an efficient role in different stages. Through the synergistic effect of temperature and pH, the enzyme activity is controlled in the initial stage to avoid rapid inactivation, while softening the pomelo pulp tissue to promote enzyme penetration. In the middle stage, the temperature is gradually increased to activate the enzyme activity and the pH is adjusted to initially decompose naringin. In the final stage, high temperature is used to accelerate molecular movement, and the pH reaches the optimal range of the enzyme to decompose the remaining naringin to the greatest extent. The phased treatment of the present invention avoids the restrictive enzymatic hydrolysis of a single high temperature or extreme pH on enzyme activity. By gradually optimizing the conditions, the effective action time of the enzyme is extended, and finally the decomposition rate of naringin is significantly improved.

[0014] Among them, the quick-freezing low-temperature ultrasonic technology is as follows: The pomelo peel shreds are quick-frozen at -10°C to -20°C for 1 to 3 hours, thawed in water to 5°C to 10°C, and ultrasonically broken for 20 to 30 minutes. The present invention innovates the quick-freezing - thawing - ultrasonic technology. Quick-freezing the pomelo peel generates ice crystals, effectively destroying the cell wall structure, which is beneficial to the subsequent release of essential oils. Then, low-temperature thawing is used to delay the repair of the cell membrane and maintain the damaged state. Ultrasonic waves are used to enhance the degree of cell breakage to promote the extraction of essential oils.

[0015] In the present invention, the pressure of the supercritical CO 2 extraction technology is 25 to 30 MPa, the CO 2 flow rate is 10 to 20 L / h, the temperature is 35°C to 40°C, and the time is 2 to 4 hours. The extraction steps of honeysuckle dew are as follows: Honeysuckle is dried by hot air at 55°C to 65°C and then pulverized, distilled for 2 to 4 hours according to the solid-liquid ratio of 1:5 to 10, and the distillate is collected at 4°C to 10°C.

[0016] To ensure the taste of the honeysuckle pomelo juice composite drink, the present invention mixes and blends the prepared pomelo pulp juice, limonene essential oil, honeysuckle dew, and water according to the weight ratio of 4 to 8:0.1 to 0.3:1 to 5:10 to 20.

[0017] It should be noted that the honeysuckle selected in the present invention belongs to the genus Lonicera and is harvested before the flowers bloom in early summer. The pomelo selected is Shatian pomelo. The pH regulators used in the enzymatic hydrolysis step of the present invention are common food additives such as citric acid, malic acid, and sodium bicarbonate.

[0018] The present invention also provides the application of the honeysuckle pomelo juice composite drink in the preparation of foods or health products.

[0019] Compared with the prior art, the technical effects of the present invention are as follows: (1) The present invention treats the pomelo pulp by the stepwise temperature-rising enzymatic hydrolysis technology, significantly reducing the content of naringin (bitter substance) and improving the taste of the honeysuckle pomelo juice composite drink.

[0020] (2) The present invention treats the pomelo peel by the quick-freezing - thawing - ultrasonic technology, improving the extraction efficiency of the aroma component limonene and effectively retaining the natural flavor components of the pomelo peel.

[0021] (3) By comprehensively considering the reduction of bitter substances, the increase of aroma substances, and the heat-clearing and detoxifying effect of honeysuckle, the present invention conducts multi-faceted coordinated optimization, thus successfully developing a honeysuckle pomelo juice composite drink with excellent taste and health benefits. On the basis of maintaining the natural heat-clearing and detoxifying characteristics of honeysuckle, this drink significantly reduces bitterness, making it more palatable. At the same time, by increasing aroma substances, it enhances the overall flavor experience, taking into account both taste and health care functions. Description of the Drawings

[0022] Figure 1 : Naringin content in the honeysuckle pomelo juice composite drink.

[0023] Figure 2 : Limonene content in the honeysuckle pomelo juice composite drink. Specific implementation manners

[0024] In order to make the objectives and technical solutions of the present invention clearer and more understandable, the following further describes the present invention in conjunction with embodiments. However, the protection scope of the present invention is not limited to these embodiments, and the embodiments are only used to explain the present invention. Those skilled in the art should understand that any changes or equivalent substitutions that do not deviate from the concept of the present invention are included in the protection scope of the present invention.

[0025] Embodiment 1 Honeysuckle pomelo juice composite drink and preparation process (1) Debittering of pomelo pulp: 300 g of Shatian pomelo pulp is cut into pieces, placed in water at 15°C, 0.3 U / g of β-naringinase is added, the pH is adjusted to 6.8, soaked for 10 min, the water temperature is raised to 30°C, the pH is adjusted to 6.0, soaked for 10 min, the water temperature is raised to 45°C, the pH is adjusted to 5.0, soaked for 15 min, filtered, washed, and juiced to obtain pomelo pulp juice.

[0026] (2) Aroma extraction from pomelo peel: 100 g of Shatian pomelo peel is shredded, quick-frozen at -15°C for 2 h, thawed in water to 7°C - 8°C, ultrasonically broken for 25 min, and supercritical CO 2 extraction technology (pressure 25 MPa, CO 2 flow rate 15 L / h, temperature 35°C, time 3 h) is used to obtain limonene essential oil.

[0027] (3) Extraction of honeysuckle dew: 50 g of honeysuckle is dried by hot air at 60°C and then pulverized, distilled for 3 h according to the solid-liquid ratio of 1:8, and the distillate is collected at 7 - 8°C to obtain honeysuckle dew.

[0028] (4) Compound blending: Pomelo pulp juice, limonene essential oil, honeysuckle dew, and water are mixed in a weight ratio of 6:0.2:3:12, homogenized under high pressure (pressure range 30 MPa, circulated 3 times), instantaneously sterilized at ultra-high temperature (UHT) (135°C / 4 s), and filled.

[0029] Embodiment 2 Honeysuckle pomelo juice composite drink and preparation process (1) Debittering of pomelo pulp: 300 g of Shatian pomelo pulp is cut into pieces, placed in water at 10°C, 0.1 U / g of β-naringinase is added, the pH is adjusted to 6.5, soaked for 7 min, the water temperature is raised to 25°C, the pH is adjusted to 5.5, soaked for 7 min, the water temperature is raised to 40°C, the pH is adjusted to 4.0, soaked for 10 min, filtered, washed, and juiced to obtain pomelo pulp juice.

[0030] (2) Pomelo peel fragrance extraction: 100 g of Shatian pomelo peel was shredded, quick-frozen at -10 °C for 1 h, thawed in water to 5 °C, and ultrasonically broken for 20 min. Supercritical CO 2 extraction technology (pressure 25 MPa, CO 2 flow rate 10 L / h, temperature 35 °C, time 2 h) was used to obtain limonene essential oil.

[0031] (3) Honeysuckle flower extract preparation: 50 g of honeysuckle flowers were dried in hot air at 55 °C and then pulverized. Distillation was carried out at a material-liquid ratio of 1:5 for 2 h, and the distillate was collected at 4 - 5 °C to obtain honeysuckle flower extract.

[0032] (4) Compound blending: Pomelo pulp juice, limonene essential oil, honeysuckle flower extract, and water were mixed at a weight ratio of 4:0.1:1:10, homogenized under high pressure (pressure range 20 MPa, circulated 2 times), instantaneously sterilized at ultra-high temperature (UHT) (135 °C / 4 s), and then filled.

[0033] Example 3 Compound drink of honeysuckle and pomelo juice and its preparation process (1) Debittering of pomelo pulp: 300 g of Shatian pomelo pulp was cut into pieces, placed in water at 20 °C, 0.5 U / g of β-naringinase was added, the pH was adjusted to 7.0, and it was soaked for 12 min. The water temperature was raised to 35 °C, the pH was adjusted to 6.5, and it was soaked for 12 min. The water temperature was raised to 50 °C, the pH was adjusted to 5.5, and it was soaked for 20 min. Then it was filtered, washed, and juiced to obtain pomelo pulp juice.

[0034] (2) Pomelo peel fragrance extraction: 100 g of Shatian pomelo peel was shredded, quick-frozen at -20 °C for 3 h, thawed in water to 10 °C, and ultrasonically broken for 30 min. Supercritical CO 2 extraction technology (pressure 30 MPa, CO 2 flow rate 20 L / h, temperature 40 °C, time 4 h) was used to obtain limonene essential oil.

[0035] (3) Honeysuckle flower extract preparation: 50 g of honeysuckle flowers were dried in hot air at 65 °C and then pulverized. Distillation was carried out at a material-liquid ratio of 1:10 for 4 h, and the distillate was collected at 10 °C to obtain honeysuckle flower extract.

[0036] (4) Compound blending: Pomelo pulp juice, limonene essential oil, honeysuckle flower extract, and water were mixed at a weight ratio of 8:0.3:5:20, homogenized under high pressure (pressure range 50 MPa, circulated 4 times), instantaneously sterilized at ultra-high temperature (UHT) (135 °C / 4 s), and then filled.

[0037] Comparative example 1 Compound drink of honeysuckle and pomelo juice and its preparation process (1) Debittering of pomelo pulp: 300 g of Shatian pomelo pulp was cut into pieces, placed in an appropriate amount of water, 0.3 U / g of β-naringinase was added, kept at 45 °C, the pH was adjusted to 5.0, and it was soaked for 40 min. Then it was filtered, washed, and juiced to obtain pomelo pulp juice.

[0038] (2) Pomelo peel fragrance extraction: Cut 100 g of Shatian pomelo peel into shreds, quick-freeze at -15 °C for 2 h, thaw in water to 7 °C - 8 °C, ultrasonically crush for 25 min, and use supercritical CO 2 extraction technology (pressure 25 MPa, CO 2 flow rate 15 L / h, temperature 35 °C, time 3 h) to obtain limonene essential oil.

[0039] (3) Honeysuckle flower extract preparation: Dry 50 g of honeysuckle flowers at 60 °C by hot air drying and then crush them. Distill for 3 h according to the solid-liquid ratio of 1:8, and collect the distillate at 7 - 8 °C to obtain honeysuckle flower extract.

[0040] (4) Compound blending: Blend pomelo pulp juice, limonene essential oil, honeysuckle flower extract, and water in a weight ratio of 6:0.2:3:12, perform high-pressure homogenization (pressure range 30 MPa, circulate 3 times), ultra-high temperature instantaneous sterilization (UHT) (135 °C / 4 s), and then fill.

[0041] Comparative Example 2: Honeysuckle Pomelo Juice Compound Beverage and Its Preparation Process (1) Pomelo pulp bitterness removal: Cut 300 g of Shatian pomelo pulp into pieces, prepare a compound enzyme solution with β-naringinase, limoninase, and pectinase in a mass ratio of 5:1:5. The mass ratio of pomelo pulp to the compound enzyme solution is 1:2, adjust the system pH to 5.0, temperature to 45 °C, enzymatically hydrolyze for 40 min, filter, wash, and juice to obtain pomelo pulp juice.

[0042] (2) Pomelo peel fragrance extraction: Cut 100 g of Shatian pomelo peel into shreds, quick-freeze at -15 °C for 2 h, thaw in water to 7 °C - 8 °C, ultrasonically crush for 25 min, and use supercritical CO 2 extraction technology (pressure 25 MPa, CO 2 flow rate 15 L / h, temperature 35 °C, time 3 h) to obtain limonene essential oil.

[0043] (3) Honeysuckle flower extract preparation: Dry 50 g of honeysuckle flowers at 60 °C by hot air drying and then crush them. Distill for 3 h according to the solid-liquid ratio of 1:8, and collect the distillate at 7 - 8 °C to obtain honeysuckle flower extract.

[0044] (4) Compound blending: Blend pomelo pulp juice, limonene essential oil, honeysuckle flower extract, and water in a weight ratio of 6:0.2:3:12, perform high-pressure homogenization (pressure range 30 MPa, circulate 3 times), ultra-high temperature instantaneous sterilization (UHT) (135 °C / 4 s), and then fill.

[0045] Comparative Example 3: Honeysuckle Pomelo Juice Compound Beverage and Its Preparation Process (1)Debittering of pomelo pulp: Cut 300 g of Shatian pomelo pulp into pieces, place it in water at 15 °C, add 0.3 U / g of β-naringinase, adjust the pH to 6.8, soak for 10 min, raise the water temperature to 30 °C, adjust the pH to 6.0, soak for 10 min, raise the water temperature to 45 °C, adjust the pH to 5.0, soak for 15 min, filter, wash, and juice to obtain pomelo pulp juice.

[0046] (2)Fragrance extraction from pomelo peel: Cut 100 g of Shatian pomelo peel into shreds, ultrasonically crush it at room temperature for 25 min, and use supercritical CO 2 extraction technology (pressure 25 MPa, CO 2 flow rate 15 L / h, temperature 35 °C, time 3 h) to obtain limonene essential oil.

[0047] (3)Extraction of honeysuckle dew: Dry 50 g of honeysuckle at 60 °C by hot air, pulverize it, distill for 3 h according to the solid-liquid ratio of 1:8, and collect the distillate at 7 - 8 °C to obtain honeysuckle dew.

[0048] (4)Compound blending: Mix pomelo pulp juice, limonene essential oil, honeysuckle dew, and water in a weight ratio of 6:0.2:3:12, perform high-pressure homogenization (pressure range 30 MPa, circulate 3 times), ultra-high temperature instantaneous sterilization (UHT) (135 °C / 4 s), and fill.

[0049] Comparative Example 4 Compound drink of honeysuckle and pomelo juice and its preparation process (1)Debittering of pomelo pulp: Cut 300 g of Shatian pomelo pulp into pieces, place it in water at 15 °C, add 0.3 U / g of β-naringinase, adjust the pH to 6.8, soak for 10 min, raise the water temperature to 30 °C, adjust the pH to 6.0, soak for 10 min, raise the water temperature to 45 °C, adjust the pH to 5.0, soak for 15 min, filter, wash, and juice to obtain pomelo pulp juice.

[0050] (2)Fragrance extraction from pomelo peel: Cut 100 g of Shatian pomelo peel into shreds, press it, add dichloromethane for extraction, and perform water bath distillation on the lower layer liquid to obtain limonene essential oil.

[0051] (3)Extraction of honeysuckle dew: Dry 50 g of honeysuckle at 60 °C by hot air, pulverize it, distill for 3 h according to the solid-liquid ratio of 1:8, and collect the distillate at 7 - 8 °C to obtain honeysuckle dew.

[0052] (4)Compound blending: Mix pomelo pulp juice, limonene essential oil, honeysuckle dew, and water in a weight ratio of 6:0.2:3:12, perform high-pressure homogenization (pressure range 30 MPa, circulate 3 times), ultra-high temperature instantaneous sterilization (UHT) (135 °C / 4 s), and fill.

[0053] Contents of naringin and limonene in the compound drink of honeysuckle and pomelo juice The detection method for naringin content is high performance liquid chromatography Chromatographic conditions and system suitability test: octadecylsilane bonded silica gel is used as filler; methanol-acetic acid-water (35:4:61) is used as mobile phase; detection wavelength is 283nm. The number of theoretical plates calculated according to the naringin peak should not be less than 1000. Preparation of reference solution: Take an appropriate amount of naringin reference, accurately weigh it, add methanol to make a solution containing 60μg per 1ml, and obtain it. Preparation of test solution: Take this product and accurately weigh it, put it in a stoppered conical bottle, accurately add 50ml of methanol, weigh the weight, heat and reflux in a water bath for 1 hour, let it cool, weigh it again, make up the lost weight with methanol, shake it well, filter it, accurately measure 5ml of the filtrate, put it in a 50ml volumetric bottle, add 50% methanol to the scale, shake it well, and obtain it. Determination method: Accurately aspirate 10μl of reference solution and test solution respectively, inject it into the liquid chromatograph, and determine it.

[0054] Determination of limonene content by gas chromatography Chromatographic conditions and system suitability test: Use a quartz capillary column: Zebron ZB-Wax column (30mlx0.53mmIDx1.0um dF) with 100% polyethylene glycol on the surface; carrier gas flow rate: 5ml / min; column temperature: 45℃, injection port temperature: 220℃, detector temperature: 220℃, theoretical plate number calculated based on limonene peak should not be less than 6000. Preparation of reference solution Accurately weigh an appropriate amount of limonene reference, place in a brown volumetric bottle, add acetone to make a solution containing 0.8mg per 1ml, and obtain. Preparation of test solution Accurately weigh this product, place in a 50ml brown volumetric bottle, add acetone to dissolve and dilute to the scale, shake well, and obtain. Determination method: Accurately aspirate 1μl of reference solution and test solution respectively, inject into gas chromatograph, determine, calculate, and obtain.

[0055] Table 1 Contents of naringin and limonene in honeysuckle and grapefruit juice compound beverage As shown in Table 1, the naringin content of the honeysuckle and grapefruit juice compound beverages of Examples 1 to 3 is significantly lower than that of the honeysuckle and grapefruit juice compound beverages of Comparative Examples 1 to 2. The present invention uses staged temperature increase (15°C → 30°C → 45°C) combined with dynamic pH adjustment (6.8 → 6.0 → 5.0) to gradually activate enzyme activity and efficiently degrade naringin. Comparative Example 1 uses traditional enzymatic hydrolysis, which has low enzymatic hydrolysis efficiency and many residual bitter substances. Comparative Example 2 uses composite enzyme enzymatic hydrolysis, which also belongs to traditional technology, and the effect is inferior to that of Examples 1 to 3.

[0056] Effect of step-temperature enzymatic hydrolysis on the content of naringin in pomelo juice Experimental group 1: 300 g of Shatian pomelo pulp was cut into pieces, placed in water at 15°C, 0.3 U / g of β-naringinase was added, the pH was adjusted to 6.8, and it was soaked for 10 min. The water temperature was raised to 30°C, the pH was adjusted to 6.0, and it was soaked for 10 min. The water temperature was raised to 45°C, the pH was adjusted to 5.0, and it was soaked for 15 min. Then it was filtered, washed, and juiced to obtain pomelo pulp juice.

[0057] Experimental group 2: 300 g of Shatian pomelo pulp was cut into pieces, placed in water at 30°C, 0.3 U / g of β-naringinase was added, the pH was adjusted to 6.8, and it was soaked for 10 min. The water temperature was raised to 35°C, the pH was adjusted to 6.0, and it was soaked for 10 min. The water temperature was raised to 45°C, the pH was adjusted to 5.0, and it was soaked for 15 min. Then it was filtered, washed, and juiced to obtain pomelo pulp juice.

[0058] Experimental group 3: 300 g of Shatian pomelo pulp was cut into pieces, placed in water at 45°C, 0.3 U / g of β-naringinase was added, the pH was adjusted to 6.8, and it was soaked for 10 min. The pH was adjusted to 6.0 and soaked for 10 min. The pH was adjusted to 5.0 and soaked for 15 min. Then it was filtered, washed, and juiced to obtain pomelo pulp juice.

[0059] Experimental group 4: 300 g of Shatian pomelo pulp was cut into pieces, placed in water at 15°C, 0.3 U / g of β-naringinase was added, the pH was adjusted to 5.0, and it was soaked for 10 min. The water temperature was raised to 30°C and soaked for 10 min. The water temperature was raised to 45°C and soaked for 15 min. Then it was filtered, washed, and juiced to obtain pomelo pulp juice.

[0060] Experimental group 5: 300 g of Shatian pomelo pulp was cut into pieces, placed in water at 15°C, 0.3 U / g of β-naringinase was added, the pH was adjusted to 4.5, and it was soaked for 10 min. The water temperature was raised to 30°C, the pH was adjusted to 6.0, and it was soaked for 10 min. The water temperature was raised to 45°C, the pH was adjusted to 7.0, and it was soaked for 15 min. Then it was filtered, washed, and juiced to obtain pomelo pulp juice.

[0061] Experimental group 6: 300 g of Shatian pomelo pulp was cut into pieces, placed in water at 45°C, 0.3 U / g of β-naringinase was added, the pH was adjusted to 5.0, and it was soaked for 40 min. Then it was filtered, washed, and juiced to obtain pomelo pulp juice.

[0062] The naringin in the pomelo pulp juice was detected by the above high performance liquid chromatography method, and the results are shown in Table 2.

[0063] Table 2 Naringin content in pomelo pulp juice Table 2 shows that the stepwise temperature-rising enzymatic hydrolysis process of the present invention can significantly improve the degradation efficiency of naringin and reduce the content of the bitter substance naringin by optimizing the synergistic effect of temperature and pH in stages.

[0064] Effect of Quick-freezing and Low-temperature Ultrasound Technology on the Content of Limonene in Limonene Essential Oil 100 g of pomelo peel was shredded, subjected to quick-freezing - thawing - ultrasound treatment, and then limonene essential oil was obtained by supercritical CO 2 extraction technology. Table 3 shows the specific parameters of quick-freezing - thawing - ultrasound treatment in Group A to Group F.

[0065] Table 3 Parameter Settings of the Experimental Group The weights of limonene essential oil obtained in Group A to Group F are shown in Table 4: Table 4 Weights of Limonene Essential Oil in Group A to Group F It can be analyzed from Table 4 that Group A was subjected to complete quick-freezing - thawing - ultrasound treatment, and the yield of limonene essential oil was the highest, significantly higher than that of Group B to Group F. This shows that the ice crystals formed by quick-freezing damage the cell wall structure, which is beneficial to the release of essential oil during supercritical CO 2 extraction. Moderate low-temperature thawing may delay the repair of cell membranes and maintain the damaged state for subsequent ultrasound and supercritical CO 2 extraction treatment. The effect generated by ultrasound can significantly enhance the degree of cell fragmentation and promote the extraction of essential oil.

[0066] Verification of the Fire-Removing Efficacy of the Composite Drink of Honeysuckle and Pomelo Juice of the Present Invention Experimental Design: 80 subjects aged 20 - 45 with "getting angry" symptoms (dry mouth, sore throat) were selected and randomly divided into two groups for continuous drinking for 7 days.

[0067] Experimental Group: 40 subjects drank 200 ml of the composite drink of honeysuckle and pomelo of Example 1 of the present invention every day.

[0068] Control Group: 40 subjects drank 200 ml of honeysuckle and pomelo juice (Food Production License Number: SC10633119900413) every day.

[0069] Table 5 Efficacy of the Composite Drink of Honeysuckle and Pomelo Juice It can be seen from Table 5 that the composite drink of honeysuckle and pomelo of the present invention has a significantly better improvement effect on "getting angry" symptoms than the commercially available ordinary honeysuckle and pomelo juice. The composite drink of honeysuckle and pomelo of the present invention has a significant effect on nourishing yin and moistening dryness and an excellent effect on clearing heat and detoxifying.

[0070] After the experiment, a questionnaire survey was conducted on the subjects in the experimental group. 95% of the subjects thought the taste was refreshing and there was no medicinal taste. 87.5% of the subjects said that the hot feeling was significantly reduced within 2 hours after drinking, and 85% of the subjects expressed satisfaction and recognition.

Claims

1. A preparation process of a honeysuckle and grapefruit juice compound beverage, characterized in that: The preparation process is: (1) Debittering pomelo pulp: Cut the pomelo pulp into pieces, perform step-by-step enzymatic hydrolysis, separate the solid and liquid, and squeeze the juice to obtain pomelo pulp juice; (2) Grapefruit peel aroma: The grapefruit peel is shredded, quick-frozen-thawed, and ultrasonically treated, and limonene essential oil is extracted using supercritical CO2 extraction technology; (3) Extraction of honeysuckle dew: After the honeysuckle is dried, it is crushed, distilled, and collected to obtain honeysuckle dew; (4) Compound preparation: mix grapefruit juice, limonene essential oil, honeysuckle dew and water, homogenize and sterilize, and then fill.

2. The preparation process of the honeysuckle and grapefruit juice composite beverage according to claim 1, characterized in that: The step-by-step temperature enzymatic hydrolysis is as follows: the pomelo pulp is placed in water at 10°C-20°C, 0.1U / g-0.5U / g β-naringinase is added, the pH value is adjusted to 7.0-6.5, the pulp is soaked for 7-12 minutes, the water temperature is increased to 25°C-35°C, the pH value is adjusted to 5.5-6.5, the pulp is soaked for 7-12 minutes, the water temperature is increased to 40°C-50°C, the pH value is adjusted to 4.0-5.5, and the pulp is soaked for 10-20 minutes.

3. The preparation process of the honeysuckle and grapefruit juice composite beverage according to claim 1 or 2, characterized in that: The step-by-step temperature enzymatic hydrolysis is as follows: the pomelo pulp is placed in 15° C. water, 0.3 U / g β-naringinase is added, the pH is adjusted to 6.8, the pulp is soaked for 10 minutes, the water temperature is increased to 30° C., the pH is adjusted to 6.0, the pulp is soaked for 10 minutes, the water temperature is increased to 45° C., the pH is adjusted to 5.0, and the pulp is soaked for 15 minutes.

4. The preparation process of the honeysuckle and grapefruit juice composite beverage according to claim 1, characterized in that: The quick freezing-thawing-ultrasonic treatment comprises: quick freezing the grapefruit peel shreds at -10°C to -20°C for 1 to 3 hours, thawing in water to 5°C to 10°C, and ultrasonically crushing for 20 to 30 minutes.

5. The preparation process of the honeysuckle and grapefruit juice compound beverage according to claim 1 or 4, characterized in that: The quick freezing-thawing-ultrasonic treatment is as follows: the grapefruit peel shreds are quick frozen at -15°C for 2 hours, thawed in water to 7°C-8°C, and ultrasonically broken for 25 minutes.

6. The preparation process of the honeysuckle and grapefruit juice compound beverage according to claim 1, characterized in that: The supercritical CO2 extraction technology has a pressure of 25-30 MPa, a CO2 flow rate of 10-20 L / h, a temperature of 35°C-40°C, and a time of 2-4 h.

7. The preparation process of the honeysuckle and grapefruit juice composite beverage according to claim 1, characterized in that: The honeysuckle extract is extracted by: drying the honeysuckle with hot air at 55° C. to 65° C. and then crushing it, distilling it for 2 to 4 hours at a solid-liquid ratio of 1:5 to 10, and collecting the distillate at 4 to 10° C.

8. The preparation process of the honeysuckle and grapefruit juice composite beverage according to claim 1, characterized in that: The weight ratio of the pomelo pulp, pomelo peel and honeysuckle is 30:10:

5.

9. A honeysuckle and grapefruit juice compound beverage, characterized in that: The beverage is prepared by the preparation process according to any one of claims 1 to 8, and the weight ratio of grapefruit juice, limonene essential oil, honeysuckle dew and water in the beverage is 4-8:0.1-0.3:1-5:10-20.

10. Use of the honeysuckle and grapefruit juice compound beverage according to claim 9 in the preparation of food or health products.

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