A honeysuckle pomelo juice compound drink and its preparation

Abstract

The present invention belongs to the field of food technology and relates to a honeysuckle pomelo juice composite drink and its preparation. The preparation process of the honeysuckle pomelo juice composite drink of the present invention includes four steps: debittering pomelo pulp, extracting fragrance from pomelo peel, extracting honeysuckle dew, and compound blending. The pomelo pulp is treated by a stepwise temperature-rising enzymatic hydrolysis technique, and the pomelo peel is treated by a quick-freezing - thawing - ultrasonic technique, which reduces the content of bitter substances, effectively retains the natural flavor components of the pomelo peel, and improves the taste of the honeysuckle pomelo juice composite drink.

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 any form of suggestion 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 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. However, existing composite beverages mainly 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, 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:

[0006] 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.

[0007] 2. Insufficient pomelo aroma: The pomelo peel contains volatile compounds, which have the unique aroma of pomelo, such as limonene, which has a fresh citrus aroma. However, the prior art fails to effectively extract limonene, resulting in insufficient pomelo aroma.

[0008] 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.

[0009] The Chinese patent with the publication number CN10356456A discloses a beverage containing pomelo juice, a concentrated beverage containing pomelo juice and its manufacturing method, which contains 0.13 - 0.6 mass of limonene. Its preparation process is to press pomelos in a peel-on form to obtain pomelo juice that contains a large amount of essential oil contained in the peel and has an excellent aroma of pomelos. However, this method will also lead to an increase in bitter substances such as naringin.

[0010] In view of the above problems, the present invention has developed a honeysuckle pomelo juice composite beverage with both significant fire-removing effects and good taste by optimizing the raw material ratio and innovating the extraction process, providing a diversified choice for natural and healthy beverages. Summary of the Invention

[0011] Overcoming the deficiencies of the prior art, the present invention provides a honeysuckle pomelo juice composite beverage and its preparation process by optimizing the raw material ratio and innovating the extraction process.

[0012] The preparation process of the honeysuckle pomelo juice composite beverage described in the present invention includes four steps: removing bitterness from pomelo pulp, extracting fragrance from pomelo peel, extracting honeysuckle dew, and compounding and blending.

[0013] Specifically, the step of removing bitterness from pomelo pulp is: cutting the pomelo pulp into pieces, enzymatically hydrolyzing at a stepped temperature increase, filtering, washing, and juicing to obtain pomelo pulp juice; the step of extracting fragrance from pomelo peel is: cutting the pomelo peel into shreds, treating it with a quick-freezing low-temperature ultrasonic technology, and obtaining limonene essential oil by using a supercritical CO2 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 compounding and blending is: mixing pomelo pulp juice, limonene essential oil, honeysuckle dew, and water, subjecting it to high-pressure homogenization, and sterilizing and filling.

[0014] Among them, the stepwise temperature-rising enzymatic hydrolysis is as follows: Pomelo pulp is placed in water at 10°C to 20°C, and 0.1 U / g to 0.5 U / g of β-naringinase (a mixture of α-L-rhamnosidase and β-D-glucosidase in a ratio of 1:1) is added. The pH is adjusted to 7.0 to 6.5, and it is soaked for 7 to 12 minutes. Then the water temperature is raised to 25°C to 35°C, the pH is adjusted to 5.5 to 6.5, and it is soaked for 7 to 12 minutes. Subsequently, the water temperature is raised to 40°C to 50°C, the pH is adjusted to 4.0 to 5.5, and it is soaked for 10 to 20 minutes. The present invention innovates the stepwise temperature-controlled and pH-adjusted enzymatic hydrolysis process: Through gradient temperature-rising (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 at 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 preliminarily 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 stepwise 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 prolonged, and finally the decomposition rate of naringin is significantly improved.

[0015] Among them, the quick-freezing and low-temperature ultrasonic technology is as follows: 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. Finally, ultrasonic waves are used to enhance the degree of cell fragmentation to promote the extraction of essential oils.

[0016] In the present invention, the pressure of the supercritical CO2 extraction technology is 25 to 30 MPa, the CO2 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 a solid-liquid ratio of 1:5 to 10, and the distillate is collected at 4°C to 10°C.

[0017] To ensure the taste of the honeysuckle and pomelo juice composite drink, the prepared pomelo pulp juice, limonene essential oil, honeysuckle dew, and water are mixed and compounded according to a weight ratio of 4 to 8:0.1 to 0.3:1 to 5:10 to 20.

[0018] 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.

[0019] The present invention also provides the application of the honeysuckle pomelo juice composite drink in the preparation of foods or health products.

[0020] Compared with the prior art, the technical effects of the present invention are as follows:

[0021] (1) By using the stepwise temperature-rising enzymatic hydrolysis technology to treat pomelo pulp, the content of naringin (bitter substance) is significantly reduced, and the taste of the honeysuckle pomelo juice composite drink is improved.

[0022] (2) By using the quick-freezing - thawing - ultrasonic technology to treat pomelo peel, the extraction efficiency of the aroma component limonene is improved, and the natural flavor components of pomelo peel are effectively retained.

[0023] (3) By comprehensively considering the reduction of bitter substances, the increase of aroma substances, and the heat-clearing and detoxifying effect of honeysuckle, multi-faceted coordination and optimization are carried out, and thus a honeysuckle pomelo juice composite drink with excellent taste and health benefits is successfully developed. On the basis of maintaining the natural heat-clearing and detoxifying characteristics of honeysuckle, the bitterness is significantly reduced, making it more palatable. At the same time, by increasing the aroma substances, the overall flavor experience is enhanced, taking into account both taste and health care functions. Description of the Drawings

[0024] Figure 1 : Naringin content in the honeysuckle pomelo juice composite drink.

[0025] Figure 2 : Limonene content in the honeysuckle pomelo juice composite drink. Detailed Embodiments

[0026] In order to make the objectives and technical solutions of the present invention clearer, the following, in combination with embodiments, further describes the present invention. 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.

[0027] Example 1 Honeysuckle Pomelo Juice Composite Drink and Preparation Process

[0028] (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.

[0029] (2)Naringin Peel Aroma 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, and ultrasonically crush for 25 min. Then, obtain limonene essential oil using supercritical CO2 extraction technology (pressure 25 MPa, CO2 flow rate 15 L / h, temperature 35°C, time 3 h).

[0030] (3)Honeysuckle Dew Extraction: Dry 50 g of honeysuckle at 60°C with hot air and then crush it. Distill for 3 h according to a material-liquid ratio of 1:8, and collect the distillate at 7 - 8°C to obtain honeysuckle dew.

[0031] (4)Compound Blending: Blend pomelo 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 then fill into containers.

[0032] Example 2: Compound Drink of Honeysuckle and Pomelo Juice and Its Preparation Process

[0033] (1)Bitter Removal from Pomelo Pulp: Cut 300 g of Shatian pomelo pulp into pieces, place them in water at 10°C, add 0.1 U / g of β-naringinase, adjust the pH to 6.5, soak for 7 min, raise the water temperature to 25°C, adjust the pH to 5.5, soak for 7 min, raise the water temperature to 40°C, adjust the pH to 4.0, soak for 10 min, filter, wash, and juice to obtain pomelo juice.

[0034] (2)Naringin Peel Aroma Extraction: Cut 100 g of Shatian pomelo peel into shreds, quick-freeze at -10°C for 1 h, thaw in water to 5°C, and ultrasonically crush for 20 min. Then, obtain limonene essential oil using supercritical CO2 extraction technology (pressure 25 MPa, CO2 flow rate 10 L / h, temperature 35°C, time 2 h).

[0035] (3)Honeysuckle Dew Extraction: Dry 50 g of honeysuckle at 55°C with hot air and then crush it. Distill for 2 h according to a material-liquid ratio of 1:5, and collect the distillate at 4 - 5°C to obtain honeysuckle dew.

[0036] (4)Compound Blending: Blend pomelo juice, limonene essential oil, honeysuckle dew, and water in a weight ratio of 4:0.1:1:10, perform high-pressure homogenization (pressure range 20 MPa, circulate 2 times), ultra-high temperature instantaneous sterilization (UHT) (135°C / 4 s), and then fill into containers.

[0037] Example 3: Compound Drink of Honeysuckle and Pomelo Juice and Its Preparation Process

[0038] (1)Debittering of pomelo pulp: Cut 300 g of Shatian pomelo pulp into pieces, place it in water at 20 °C, add 0.5 U / g of β-naringinase, adjust the pH to 7.0, soak for 12 min, raise the water temperature to 35 °C, adjust the pH to 6.5, soak for 12 min, raise the water temperature to 50 °C, adjust the pH to 5.5, soak for 20 min, filter, wash, and juice to obtain pomelo pulp juice.

[0039] (2)Fragrance extraction from pomelo peel: Cut 100 g of Shatian pomelo peel into shreds, quick-freeze at -20 °C for 3 h, thaw in water to 10 °C, ultrasonically crush for 30 min, and obtain limonene essential oil by supercritical CO2 extraction technology (pressure 30 MPa, CO2 flow rate 20 L / h, temperature 40 °C, time 4 h).

[0040] (3)Extraction of honeysuckle dew: Grind 50 g of honeysuckle after hot air drying at 65 °C, distill for 4 h according to the solid-liquid ratio of 1:10, and collect the distillate at 10 °C to obtain honeysuckle dew.

[0041] (4)Compound blending: Mix pomelo pulp juice, limonene essential oil, honeysuckle dew, and water in a weight ratio of 8:0.3:5:20, perform high-pressure homogenization (pressure range 50 MPa, circulate 4 times), ultra-high temperature instantaneous sterilization (UHT) (135 °C / 4 s), and fill.

[0042] Comparative Example 1 Compound drink of honeysuckle and pomelo juice and its preparation process

[0043] (1)Debittering of pomelo pulp: Cut 300 g of Shatian pomelo pulp into pieces, place it in an appropriate amount of water, add 0.3 U / g of β-naringinase, keep warm at 45 °C, adjust the pH to 5.0, soak for 40 min, filter, wash, and juice to obtain pomelo pulp juice.

[0044] (2)Fragrance extraction from pomelo peel: 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 obtain limonene essential oil by supercritical CO2 extraction technology (pressure 25 MPa, CO2 flow rate 15 L / h, temperature 35 °C, time 3 h).

[0045] (3)Extraction of honeysuckle dew: Grind 50 g of honeysuckle after hot air drying at 60 °C, 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.

[0046] (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.

[0047] Comparative Example 2 Compound drink of honeysuckle and pomelo juice and its preparation process

[0048] (1)Debittering of pomelo pulp: Cut 300 g of Shatian pomelo pulp into pieces, prepare a compound enzyme solution with naringinase, limoninase, and pectinase at 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.

[0049] (2)Flavor extraction from pomelo peel: 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 obtain limonene essential oil using supercritical CO2 extraction technology (pressure 25 MPa, CO2 flow rate 15 L / h, temperature 35 °C, time 3 h).

[0050] (3)Extraction of honeysuckle dew: Dry 50 g of honeysuckle at 60 °C by hot air drying and then crush it. Distill for 3 h according to a solid-liquid ratio of 1:8, and collect the distillate at 7 - 8 °C to obtain honeysuckle dew.

[0051] (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 then fill.

[0052] Comparative Example 3 Compound Drink of Honeysuckle and Pomelo Juice and Its Preparation Process

[0053] (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 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.

[0054] (2)Flavor extraction from pomelo peel: Cut 100 g of Shatian pomelo peel into shreds, ultrasonically crush at room temperature for 25 min, and obtain limonene essential oil using supercritical CO2 extraction technology (pressure 25 MPa, CO2 flow rate 15 L / h, temperature 35 °C, time 3 h).

[0055] (3)Extraction of honeysuckle dew: Dry 50 g of honeysuckle at 60 °C by hot air drying and then crush it. Distill for 3 h according to a solid-liquid ratio of 1:8, and collect the distillate at 7 - 8 °C to obtain honeysuckle dew.

[0056] (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 then fill.

[0057] Comparative Example 4 Compound Drink of Honeysuckle and Pomelo Juice and Its Preparation Process

[0058] (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.

[0059] (2)Fragrance extraction from pomelo peel: Cut 100 g of Shatian pomelo peel into shreds, press, add dichloromethane for extraction, and distill the lower layer liquid in a water bath to obtain limonene essential oil.

[0060] (3)Extraction of honeysuckle dew: After drying 50 g of honeysuckle at 60 °C by hot air and then pulverizing 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.

[0061] (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 then fill.

[0062] Naringin and limonene contents in the compound drink of honeysuckle and pomelo juice

[0063] The detection method for naringin content is high performance liquid chromatography

[0064] Chromatographic conditions and system suitability test: Use octadecylsilane chemically bonded silica gel as the filler; use methanol - acetic acid - water (35:4:61) as the mobile phase; the detection wavelength is 283 nm. The number of theoretical plates calculated by the naringin peak should be not less than 1000. Preparation of reference solution: Weigh an appropriate amount of naringin reference substance accurately, dissolve it in methanol to make a solution containing 60 μg per 1 ml, that is. Preparation of test solution: Weigh this product accurately, place it in a stoppered conical flask, accurately add 50 ml of methanol, weigh, reflux in a water bath for 1 hour, cool, weigh again, make up the lost weight with methanol, shake well, filter, accurately measure 5 ml of the continuous filtrate, place it in a 50 ml volumetric flask, add 50% methanol to the scale, shake well, that is. Determination method: Accurately pipette 10 μl of the reference solution and the test solution respectively, inject them into the liquid chromatograph for determination, that is.

[0065] The limonene content is determined by gas chromatography

[0066] Chromatographic conditions and system suitability test: Use a fused silica capillary column: Zebron ZB-Wax column (30 m x 0.53 mm ID x 1.0 μm df) coated with 100% polyethylene glycol on the surface; carrier gas flow rate: 5 ml / min; column temperature: 45 °C, injection port temperature: 220 °C, detector temperature: 220 °C. The number of theoretical plates calculated based on the limonene peak should be not less than 6000. Preparation of reference solution: Weigh an appropriate amount of limonene reference substance accurately, place it in a brown volumetric flask, add acetone to make a solution containing 0.8 mg per 1 ml, and that is the reference solution. Preparation of test solution: Weigh this product accurately, place it in a 50 ml brown volumetric flask, dissolve it with acetone and dilute to the mark, shake well, and that is the test solution. Assay method: Accurately pipette 1 μl each of the reference solution and the test solution, inject them into the gas chromatograph, determine and calculate, and that is the result.

[0067] Table 1 Content of naringin and limonene in the honeysuckle and pomelo juice composite drink

[0068]

[0069] As can be seen from Table 1, the naringin content in the honeysuckle and pomelo juice composite drinks of Examples 1 to 3 is significantly lower than that in the honeysuckle and pomelo juice composite drinks of Comparative Examples 1 to 2. The present invention uses stepwise temperature increase (15 °C → 30 °C → 45 °C) combined with dynamic pH adjustment (6.8 → 6.0 → 5.0) to gradually activate the enzyme activity and efficiently degrade naringin. Comparative Example 1 uses traditional enzymatic hydrolysis with low enzymatic hydrolysis efficiency and a large amount of residual bitter substances. Comparative Example 2 uses compound enzyme hydrolysis, which also belongs to the traditional process and the effect is inferior to that of Examples 1 to 3.

[0070] Effect of stepwise temperature increase enzymatic hydrolysis on the naringin content in pomelo juice

[0071] Test group 1: Cut 300 g of pomelo flesh of Shatian pomelo into pieces, place it in water at 15 °C, add 0.3 U / g of β-naringinase, adjust the pH = 6.8, soak for 10 min, raise the water temperature to 30 °C, adjust the pH = 6.0, soak for 10 min, raise the water temperature to 45 °C, adjust the pH = 5.0, soak for 15 min, filter, wash, and juice to obtain pomelo juice.

[0072] Test group 2: Cut 300 g of pomelo flesh of Shatian pomelo into pieces, place it in water at 30 °C, add 0.3 U / g of β-naringinase, adjust the pH = 6.8, soak for 10 min, raise the water temperature to 35 °C, adjust the pH = 6.0, soak for 10 min, raise the water temperature to 45 °C, adjust the pH = 5.0, soak for 15 min, filter, wash, and juice to obtain pomelo juice.

[0073] 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, soaked for 10 min, the pH was adjusted to 6.0, soaked for 10 min, the pH was adjusted to 5.0, soaked for 15 min, filtered, washed, and juiced to obtain pomelo pulp juice.

[0074] 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, soaked for 10 min, the water temperature was raised to 30°C, soaked for 10 min, the water temperature was raised to 45°C, soaked for 15 min, filtered, washed, and juiced to obtain pomelo pulp juice.

[0075] 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, soaked for 10 min, the water temperature was raised to 30°C, the pH was adjusted to 6.0, soaked for 10 min, the water temperature was raised to 45°C, the pH was adjusted to 7.0, soaked for 15 min, filtered, washed, and juiced to obtain pomelo pulp juice.

[0076] 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, soaked for 40 min, filtered, washed, and juiced to obtain pomelo pulp juice.

[0077] The naringin in the pomelo pulp juice was detected according to the above high performance liquid chromatography method, and the results are shown in Table 2.

[0078] Table 2 Naringin content in pomelo pulp juice

[0079]

[0080] Table 2 shows that the stepwise temperature rise 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.

[0081] Effect of quick-freezing low-temperature ultrasonic technology on limonene content in limonene essential oil

[0082] 100 g of pomelo peel was shredded, subjected to quick-freezing - thawing - ultrasonic treatment, and limonene essential oil was obtained by supercritical CO2 extraction technology. Table 3 shows the specific parameters of the quick-freezing - thawing - ultrasonic treatment in Groups A to F.

[0083] Table 3 Parameter settings of experimental groups

[0084]

[0085] The weights of the limonene essential oil obtained in Groups A to F are shown in Table 4:

[0086] Table 4 Weights of Limonene Essential Oils in Groups A - F

[0087]

[0088] Analysis of Table 4 shows that after the complete treatment of quick - freezing - thawing - ultrasound in Group A, the yield of limonene essential oil is the highest and significantly higher than that in Groups B - F. This indicates that the ice crystals formed by quick - freezing damage the cell wall structure, which is beneficial to the release of essential oil during supercritical CO2 extraction. Moderate low - temperature thawing may delay the repair of cell membranes and maintain the damaged state for subsequent ultrasound and supercritical CO2 extraction treatments. The effect of ultrasound can significantly enhance cell fragmentation and promote the extraction of essential oil.

[0089] Verification of the Fire - Removing Efficacy of the Composite Drink of Honeysuckle and Pomelo Juice in the Invention

[0090] Experimental Design:

[0091] Select 80 subjects aged 20 - 45 with "fire - up" symptoms (dry mouth, sore throat), and randomly divide them into two groups for continuous drinking for 7 days.

[0092] Experimental Group: 40 subjects, drink 200 ml of the composite drink of honeysuckle and pomelo in Example 1 of the present invention every day.

[0093] Control Group: 40 subjects, drink 200 ml of honeysuckle and pomelo juice (Food Production License Number: SC10633119900413) every day.

[0094] Table 5 Efficacy of the Composite Drink of Honeysuckle and Pomelo Juice

[0095]

[0096] It can be seen from Table 5 that the composite drink of honeysuckle and pomelo in the present invention has a significantly better effect on improving "fire - up" symptoms than the commercially available ordinary honeysuckle and pomelo juice. The composite drink of honeysuckle and pomelo in the present invention has a significant effect on nourishing yin and moistening dryness and an excellent effect on clearing heat and detoxifying.

[0097] 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 pomelo juice compound beverage, characterized in that, The preparation process is as follows: (1) Debittering pomelo pulp: Cut the pomelo pulp into pieces, carry out stepwise temperature-rising enzymatic hydrolysis, solid-liquid separation, and juice extraction to obtain pomelo pulp juice; (2) Extracting fragrance from pomelo peel: Cut the pomelo peel into shreds, undergo quick-freezing - thawing - ultrasonic treatment, and use supercritical CO2 extraction technology to extract limonene essential oil; (3) Extracting honeysuckle dew: Dry and crush honeysuckle, distill it, and collect the obtained honeysuckle dew; (4) Compound blending: Mix pomelo pulp juice, limonene essential oil, honeysuckle dew, and water, and fill it after homogenization and sterilization; The stepwise temperature-rising enzymatic hydrolysis is as follows: Place the pomelo pulp in water at 10°C - 20°C, add 0.1 U / g - 0.5 U / g of β-naringinase, adjust the pH to 6.5 - 7.0, soak for 7 - 12 min, raise the water temperature to 25°C - 35°C, adjust the pH to 5.5 - 6.5, soak for 7 - 12 min, raise the water temperature to 40°C - 50°C, adjust the pH to 4.0 - 5.5, and soak for 10 - 20 min; The quick-freezing - thawing - ultrasonic treatment is as follows: Quick-freeze the pomelo peel shreds at -10°C - -20°C for 1 - 3 h, thaw them in water to 5°C - 10°C, and ultrasonically crush for 20 - 30 min.

2. The preparation process of the honeysuckle pomelo juice composite drink according to claim 1, characterized in that, The stepwise temperature-rising enzymatic hydrolysis is as follows: Place the pomelo pulp 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, and soak for 15 min.

3. The preparation process of the honeysuckle and pomelo juice composite drink according to claim 1, wherein, The quick-freezing - thawing - ultrasonic treatment is as follows: Quick-freeze the pomelo peel shreds at -15°C for 2 h, thaw them in water to 7°C - 8°C, and ultrasonically crush for 25 min.

4. The preparation process of the honeysuckle and pomelo juice composite drink according to claim 1, wherein, The pressure of the supercritical CO2 extraction technology is 25 - 30 MPa, the CO2 flow rate is 10 - 20 L / h, the temperature is 35°C - 40°C, and the time is 2 - 4 h.

5. The preparation process of the honeysuckle pomelo juice compound drink according to claim 1, characterized in that, The extraction of honeysuckle dew is as follows: Dry and crush honeysuckle at 55°C - 65°C by hot air, distill it for 2 - 4 h according to the material-liquid ratio of 1:5 - 10, and collect the distillate at 4°C - 10°C.

6. The preparation process of the honeysuckle and pomelo juice composite drink according to claim 1, characterized in that, The weight ratio of pomelo pulp, pomelo peel, and honeysuckle is 30:10:5.

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