Fermented beverage containing emblic leafflower fruit extract and preparation method thereof

Abstract

The invention relates to the technical field of fermented beverages, in particular to a fermented beverage containing a phyllanthus emblica extract and a preparation method of the fermented beverage. The phyllanthus emblica pomace beverage comprises the following raw material components in parts by weight: 5-10 parts of phyllanthus emblica pomace powder, 40-85 parts of purified water, 2-3 parts of phyllanthus emblica extract, 1-5 parts of white granulated sugar, 0.01-0.05 part of lactic acid bacteria, 0.03-0.12 part of cellulase and 0.2-2 parts of a flavoring agent. Cellulase is added for hydrolysis, cell walls are decomposed to release flavone, polyphenol and other active ingredients, the content of polyphenol substances is guaranteed, meanwhile, a certain amount of phyllanthus emblica extract is added for adjustment, the medicine value of the beverage is guaranteed, meanwhile, fermentation treatment is conducted through plant lactic acid bacteria, the taste is improved, multiple filtering treatment is conducted, and the taste of the beverage is improved. And the citric acid and the dahurian rose fruit juice are added, so that the acidity can be improved, the palatability and the refreshing feeling of the beverage can be enhanced, and the taste is richer.

Description

Technical Field

[0001] The present invention relates to the technical field of fermented beverages, and specifically to a fermented beverage containing Phyllanthus emblica extract and a preparation method thereof. Background Art

[0002] Phyllanthus emblica fruits have good edible value, being rich in various nutrients such as vitamin C, trace elements, amino acids, etc. Moreover, Phyllanthus emblica has physiological and medicinal functions such as antioxidant, antibacterial, antiviral, lipid-lowering, anti-tumor, and anti-mutagenic mutation, and has no obvious toxic and side effects. Thus, it can be processed into foods such as Phyllanthus emblica beverages, preserved fruits, fruit wines, fruit powders, etc. At the same time, Phyllanthus emblica extract is rich in polyphenolic substances, becoming a key resource for the development of natural medicines and functional foods.

[0003] Patent No. CN104546995A discloses the medicinal uses of Phyllanthus emblica, specifically the application of a Phyllanthus emblica extract in the preparation of a drug for treating hyperuricemia. The Phyllanthus emblica extract has the effect of treating hyperuricemia, can effectively reduce the uric acid concentration in the blood, and can have a good curative effect on metabolic diseases related to hyperuricemia: acute gout, chronic gout, gouty arthritis, gout attacks, uric acid nephrolithiasis, gouty nephropathy, etc.

[0004] Patent No. CN108669388A discloses a processing technology for a Phyllanthus emblica beverage that can produce a beverage with a better taste, stronger aroma, and clearer juice color. The Phyllanthus emblica beverage described in the present invention is obtained by mixing freshly squeezed Phyllanthus emblica juice and a Phyllanthus emblica base liquid according to the following weight ratio to obtain a mixed base liquid. The weight ratio of the freshly squeezed Phyllanthus emblica juice to the Phyllanthus emblica base liquid is 1:(2 - 5), and then sugar is added to the mixed base liquid and stirred evenly to obtain the Phyllanthus emblica beverage; the weight percentage of sugar in the Phyllanthus emblica beverage is 5 - 15%. The freshly squeezed Phyllanthus emblica juice has a high vitamin content, but is too sour and has a poor taste. The Phyllanthus emblica base liquid has a clearer color, a strong aroma, a slightly sour taste, and a better taste when the juice is drunk. Adding sugar to increase the sweetness, the three mixed together can make the whole Phyllanthus emblica beverage have a clearer color, a strong aroma, sweet and sour taste, and a better taste when the juice is drunk. It is suitable for popularization and application in the food field.

[0005] However, existing Phyllanthus emblica beverages are generally made by juicing, resulting in a low content of polyphenolic substances, an unclear medicinal use of Phyllanthus emblica, and a poor taste, leading to a low acceptance degree among consumers. Summary of the Invention

[0006] Aiming at the deficiencies of the prior art, the present invention provides a fermented beverage containing Phyllanthus emblica extract and a preparation method thereof, solving the problems that existing Phyllanthus emblica beverages are generally made by juicing, resulting in a low content of polyphenolic substances, an unclear medicinal use of Phyllanthus emblica, and a poor taste, leading to a low acceptance degree among consumers.

[0007] To achieve the above object, the present invention is realized through the following technical solutions: a fermented beverage containing Phyllanthus emblica extract, and the raw material components include: Phyllanthus emblica pomace powder 5-10 parts by weight, purified water 40-85 parts by weight, Phyllanthus emblica extract 2-3 parts by weight, granulated sugar 1-5 parts by weight, lactic acid bacteria 0.01-0.05 parts by weight, cellulase 0.03-0.12 parts by weight, and flavoring agent 0.2-2 parts by weight.

[0008] Preferably, the Phyllanthus emblica extract is obtained by crushing fresh Phyllanthus emblica fruits, extracting with a 70%-95% ethanol solution (material-liquid ratio 1:6-12) at 50-80°C for 2 times, filtering and then concentrating under reduced pressure until the alcohol smell disappears, and then purifying through a strong base anion resin (NaCl concentration 5%-10%), and finally freeze-drying to obtain a Phyllanthus emblica extract with a polyphenol content ≥98%.

[0009] Preferably, the lactic acid bacteria is a powder of Lactobacillus plantarum.

[0010] Preferably, the flavoring agent includes honey, citric acid and Rosa davurica juice.

[0011] A preparation method of a fermented beverage containing Phyllanthus emblica extract, and the preparation method includes the following steps:

[0012] S1. Mix the Phyllanthus emblica pomace powder with purified water according to the mass ratio, add granulated sugar, and adjust the sugar content to 15%-35% to obtain a mixture;

[0013] S2. Add the powder of Lactobacillus plantarum to the mixture obtained in S1, and ferment at 35-39°C for 3-18 hours to obtain a fermented product;

[0014] S3. Add cellulase to the fermented product obtained in S2, hydrolyze at 50-60°C for 1-3 hours, and filter to obtain an enzymolyzed product;

[0015] S4. Add the Phyllanthus emblica extract to the enzymolyzed product obtained in S3, and keep the temperature at 50-60°C for mixing;

[0016] S5. Filter the product obtained in S4 through a microfiltration membrane with a pore size of 5-10 microns, and then perform activated carbon decolorization treatment to obtain a clarified liquid;

[0017] S6. Add the flavoring agent to the clarified liquid obtained in S5 to adjust the flavor of the finished product, and finally obtain the beverage product after sterilization and packaging.

[0018] Preferably, in step S1, the Phyllanthus emblica pomace is freeze-dried, crushed and then processed to obtain Phyllanthus emblica pomace powder, and the mixing ratio is 1:8-10, and the Phyllanthus emblica pomace powder needs to pass through a 80-100 mesh sieve.

[0019] Preferably, in step S3, filtration is carried out with a filter membrane having a pore size of 0.5 - 1 μm.

[0020] Preferably, in step S5, while filtering, the preparation is heated to 85 - 95 °C, maintained for 15 - 40 minutes, and then filtered.

[0021] Preferably, in step S6, honey is added to adjust the sugar content to 10% - 20%, citric acid is added to balance the pH to 3.5 - 4.5, and Rosa roxburghii fruit juice is added to enhance the flavor.

[0022] Beneficial effects

[0023] The present invention provides a fermented beverage containing Phyllanthus emblica extract and a preparation method thereof. Compared with the prior art, it has the following beneficial effects:

[0024] The fermented beverage containing Phyllanthus emblica extract prepared by the present invention recycles the fruit residue generated during juicing, makes it into fruit residue powder for use as a raw material, reduces waste, improves the economic value, and through hydrolysis with cellulase, decomposes the cell wall to release active ingredients such as flavonoids and polyphenols, ensuring the content of polyphenolic substances. At the same time, a certain amount of Phyllanthus emblica extract is added for adjustment to ensure the medicinal value of the beverage. At the same time, fermentation treatment is carried out with plant lactic acid bacteria to improve the taste, and multiple filtration treatments are carried out to remove particles and miscellaneous colors in the finished product, making the beverage product remain clear. In addition, the addition of citric acid and Rosa roxburghii fruit juice can improve the acidity, enhance the palatability and refreshing feeling of the beverage, and make the taste more rich. Specific embodiments

[0025] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0026] Example 1

[0027] The fermented beverage containing Phyllanthus emblica extract has the following raw material components: Phyllanthus emblica fruit residue powder 10 parts by weight, purified water 65 parts by weight, Phyllanthus emblica extract 3 parts by weight, granulated sugar 3 parts by weight, lactic acid bacteria 0.05 parts by weight, cellulase 0.12 parts by weight, and flavoring agent 1 part by weight.

[0028] The Phyllanthus emblica extract is obtained by crushing fresh Phyllanthus emblica fruits, extracting twice with a 70%-95% ethanol solution (material-liquid ratio 1:6-12) at 50-80°C, filtering, concentrating under reduced pressure until the alcohol smell disappears, and then purifying through a strong-base anion resin (NaCl concentration 5%-10%). Finally, freeze-drying is carried out to obtain a Phyllanthus emblica extract with a polyphenol content ≥98%.

[0029] The lactic acid bacteria are plant lactic acid bacteria powder.

[0030] The flavoring agent includes honey, citric acid, and Rosa davurica juice.

[0031] A preparation method of a fermented beverage containing Phyllanthus emblica extract, the preparation method comprising the following steps:

[0032] S1. Mix Phyllanthus emblica pomace powder with purified water according to a mass ratio, add granulated sugar, and adjust the sugar content to 15%-35% to obtain a mixture;

[0033] S2. Add plant lactic acid bacteria powder to the mixture obtained in S1, and ferment at 35-39°C for 3-18 hours to obtain a fermented product;

[0034] S3. Add cellulase to the fermented product obtained in S2, hydrolyze at 50-60°C for 1-3 hours, and filter to obtain an enzymolyzed product;

[0035] S4. Add Phyllanthus emblica extract to the enzymolyzed product obtained in S3, and keep the temperature at 50-60°C for mixing;

[0036] S5. Filter the product obtained in S4 through a microfiltration membrane with a pore size of 5-10 μm, and then carry out activated carbon decolorization treatment to obtain a clarified liquid;

[0037] S6. Add a flavoring agent to the clarified liquid obtained in S5 to adjust the flavor of the finished product, and finally obtain a beverage product after sterilization and packaging.

[0038] Example 2

[0039] The fermented beverage containing Phyllanthus emblica extract, the raw material components include: Phyllanthus emblica pomace powder 10 parts by weight, purified water 80 parts by weight, Phyllanthus emblica extract 3 parts by weight, granulated sugar 1 part by weight, lactic acid bacteria 0.05 part by weight, cellulase 0.12 part by weight, flavoring agent 0.2 part by weight.

[0040] The lactic acid bacteria are plant lactic acid bacteria powder.

[0041] The flavoring agent includes honey, citric acid, and Rosa davurica juice.

[0042] A preparation method of a fermented beverage containing Phyllanthus emblica extract, the preparation method comprising the following steps:

[0043] S1. Mix the Phyllanthus emblica fruit pomace powder with purified water according to the mass ratio, add granulated sugar, and adjust the sugar content to 15%-35% to obtain a mixture;

[0044] S2. Add the plant lactic acid bacteria powder to the mixture obtained in S1, and ferment at 35-39 °C for 3-18 hours to obtain a fermented product;

[0045] S3. Add cellulase to the fermented product obtained in S2, hydrolyze at 50-60 °C for 1-3 hours, and filter to obtain an enzymolyzed product;

[0046] S4. Add the Phyllanthus emblica extract to the enzymolyzed product obtained in S3, and keep the temperature at 50-60 °C for mixing;

[0047] S5. Filter the product obtained in S4 through a microfiltration membrane with a pore size of 5-10 μm, and then perform activated carbon decolorization treatment to obtain a clarified liquid;

[0048] S6. Add a flavoring agent to the clarified liquid obtained in S5 to adjust the flavor of the finished product, and finally obtain a beverage product after sterilization and packaging.

[0049] Example 3

[0050] The fermented beverage containing the Phyllanthus emblica extract, the raw material components include: 5 parts by weight of Phyllanthus emblica fruit pomace powder, 80 parts by weight of purified water, 2 parts by weight of Phyllanthus emblica extract, 1 part by weight of granulated sugar, 0.05 part by weight of lactic acid bacteria, 0.12 part by weight of cellulase, and 2 parts by weight of flavoring agent.

[0051] The lactic acid bacteria is the plant lactic acid bacteria powder.

[0052] The flavoring agent includes honey, citric acid and Rosa davurica juice.

[0053] The preparation method of the fermented beverage containing the Phyllanthus emblica extract, the preparation method includes the following steps:

[0054] S1. Mix the Phyllanthus emblica fruit pomace powder with purified water according to the mass ratio, add granulated sugar, and adjust the sugar content to 15%-35% to obtain a mixture;

[0055] S2. Add the plant lactic acid bacteria powder to the mixture obtained in S1, and ferment at 35-39 °C for 3-18 hours to obtain a fermented product;

[0056] S3. Add cellulase to the fermented product obtained in S2, hydrolyze at 50-60 °C for 1-3 hours, and filter to obtain an enzymolyzed product;

[0057] S4. Add the Phyllanthus emblica extract to the enzymolyzed product obtained in S3, and keep the temperature at 50-60 °C for mixing;

[0058] S5. Filter the product obtained in S4 through a microfiltration membrane with a pore size of 5 - 10 microns, and then perform decolorization treatment with activated carbon to obtain a clarified liquid;

[0059] S6. Add flavoring agents to the clarified liquid obtained in S5 to adjust the flavor of the finished product, and finally obtain the beverage product after sterilization and packaging.

[0060] Example 4

[0061] The fermented beverage containing Phyllanthus emblica extract, the raw material components include: Phyllanthus emblica pomace powder 5 parts by weight, purified water 65 parts by weight, Phyllanthus emblica extract 3 parts by weight, granulated sugar 5 parts by weight, lactic acid bacteria 0.05 parts by weight, cellulase 0.03 parts by weight, flavoring agents 2 parts by weight.

[0062] The Phyllanthus emblica extract is obtained by crushing fresh Phyllanthus emblica fruits, extracting twice with 70% - 95% ethanol solution (material - liquid ratio 1:6 - 12) at 50 - 80 °C, filtering, concentrating under reduced pressure until alcohol - free, and then purifying through strong - base anion resin (NaCl concentration 5% - 10%), and finally freeze - drying to obtain a Phyllanthus emblica extract with a polyphenol content ≥98%.

[0063] The lactic acid bacteria is a powder of Lactobacillus plantarum.

[0064] The flavoring agents include honey, citric acid and Rosa davurica juice.

[0065] The preparation method of the fermented beverage containing Phyllanthus emblica extract, the preparation method includes the following steps:

[0066] S1. Mix the Phyllanthus emblica pomace powder with purified water according to the mass ratio, and then add granulated sugar to adjust the sugar content to 15% - 35% to obtain a mixture;

[0067] S2. Add the powder of Lactobacillus plantarum to the mixture obtained in S1, and ferment at 35 - 39 °C for 3 - 18 hours to obtain a fermented product;

[0068] S3. Add cellulase to the fermented product obtained in S2, hydrolyze at 50 - 60 °C for 1 - 3 hours, and filter to obtain an enzymolyzed product;

[0069] S4. Add the Phyllanthus emblica extract to the enzymolyzed product obtained in S3, and keep the temperature at 50 - 60 °C for mixing;

[0070] S5. Filter the product obtained in S4 through a microfiltration membrane with a pore size of 5 - 10 microns, and then perform decolorization treatment with activated carbon to obtain a clarified liquid;

[0071] S6. Add flavoring agents to the clarified liquid obtained in S5 to adjust the flavor of the finished product, and finally obtain the beverage product after sterilization and packaging.

[0072] Comparative Example 1

[0073] Fermented beverage containing Phyllanthus emblica extract, the raw material components include: Phyllanthus emblica pomace powder 5 parts by weight, purified water 80 parts by weight, Phyllanthus emblica extract 0 parts by weight, granulated sugar 5 parts by weight, lactic acid bacteria 0.05 parts by weight, cellulase 0.03 parts by weight, flavoring agent 0.2 parts by weight.

[0074] The lactic acid bacteria is a plant lactic acid bacteria powder.

[0075] The flavoring agent includes honey, citric acid and Rosa davurica juice.

[0076] Preparation method of fermented beverage containing Phyllanthus emblica extract, the preparation method includes the following steps:

[0077] S1. Mix the Phyllanthus emblica pomace powder with purified water according to the mass ratio, then add granulated sugar, and adjust the sugar content to 15%-35% to obtain a mixture;

[0078] S2. Add the plant lactic acid bacteria powder to the mixture obtained in S1, and ferment at 35-39°C for 3-18 hours to obtain a fermented product;

[0079] S3. Add cellulase to the fermented product obtained in S2, hydrolyze at 50-60°C for 1-3 hours, and filter to obtain an enzymolyzed product;

[0080] S4. Add Phyllanthus emblica extract to the enzymolyzed product obtained in S3, and keep the temperature at 50-60°C for mixing;

[0081] S5. Filter the product obtained in S4 through a microfiltration membrane with a pore size of 5-10 microns, and then perform activated carbon decolorization treatment to obtain a clarified liquid;

[0082] S6. Add a flavoring agent to the clarified liquid obtained in S5 to adjust the flavor of the finished product, and finally obtain a beverage product after sterilization and packaging.

[0083] Comparative Example 2

[0084] Fermented beverage containing Phyllanthus emblica extract, the raw material components include: Phyllanthus emblica pomace powder 10 parts by weight, purified water 80 parts by weight, Phyllanthus emblica extract 0 parts by weight, granulated sugar 5 parts by weight, lactic acid bacteria 0.05 parts by weight, cellulase 0.12 parts by weight, flavoring agent 0.2 parts by weight.

[0085] The Phyllanthus emblica extract is obtained by crushing fresh Phyllanthus emblica fruits, extracting twice with 70%-95% ethanol solution (material-liquid ratio 1:6-12) at 50-80°C, filtering, concentrating under reduced pressure until the alcohol smell disappears, and then purifying through strong base anion resin (NaCl concentration 5%-10%), and finally freeze-drying to obtain a Phyllanthus emblica extract with a polyphenol content ≥98%.

[0086] The lactic acid bacteria are plant lactic acid bacteria powder.

[0087] The flavoring agents include honey, citric acid and Rosa davurica juice.

[0088] A preparation method of a fermented beverage containing Phyllanthus emblica extract, the preparation method comprising the following steps:

[0089] S1. Mix Phyllanthus emblica pomace powder with pure water according to a mass ratio, add granulated sugar, and adjust the sugar content to 15%-35% to obtain a mixture;

[0090] S2. Add plant lactic acid bacteria powder to the mixture obtained in S1, and ferment at 35-39°C for 3-18 hours to obtain a fermented product;

[0091] S3. Add cellulase to the fermented product obtained in S2, hydrolyze at 50-60°C for 1-3 hours, and filter to obtain an enzymolyzed product;

[0092] S4. Add Phyllanthus emblica extract to the enzymolyzed product obtained in S3, and keep the temperature at 50-60°C for mixing;

[0093] S5. Filter the product obtained in S4 through a microfiltration membrane with a pore size of 5-10 microns, and then perform activated carbon decolorization treatment to obtain a clarified liquid;

[0094] S6. Add flavoring agents to the clarified liquid obtained in S5 to adjust the flavor of the finished product, and finally obtain a beverage product after sterilization and packaging.

[0095] The product beverages of the examples and the comparative examples were allowed to stand. The maintainability of the beverage clarity was good, indicating that there were few macromolecular particles in the filtered beverage. At the same time, the taste of Examples 3 and 4 was better, indicating that the flavoring agents enhanced the taste effect.

[0096] The polyphenols in the beverage products of the examples and the comparative examples were detected, and the results are shown in the following table:

[0097]

[0098] According to the examples, it can be confirmed that the added Phyllanthus emblica extract effectively increased the content of polyphenols. At the same time, according to the comparative examples, it was found that after the Phyllanthus emblica pomace powder was enzymolyzed by cellulase, the decomposition of polyphenol components was ensured, and the medicinal value of the beverage was improved.

[0099] Meanwhile, the content not described in detail in this specification belongs to the prior art well-known to those skilled in the art.

Claims

1. A fermented beverage containing an extract of Phyllanthus emblica, characterized in that: The raw material components include: 5-10 parts by weight of emblica pomace powder, 40-85 parts by weight of purified water, 2-3 parts by weight of emblica extract, 1-5 parts by weight of white sugar, 0.01-0.05 parts by weight of lactic acid bacteria, 0.03-0.12 parts by weight of cellulase and 0.2-2 parts by weight of flavoring agent.

2. The fermented beverage containing the emblica extract according to claim 1, characterized in that: The emblica extract is prepared by crushing fresh emblica fruits, extracting them twice with 70%-95% ethanol solution (solid-liquid ratio 1:6-12) at 50-80°C, filtering and concentrating under reduced pressure until there is no alcohol taste, purifying with strong base anion resin (NaCl concentration 5%-10%), and finally freeze-drying to obtain the emblica extract with a polyphenol content of ≥98%.

3. The fermented beverage containing the emblica extract according to claim 1, characterized in that: The lactic acid bacteria is plant lactic acid bacteria powder.

4. The fermented beverage containing the emblica extract according to claim 1, characterized in that: Flavors include honey, citric acid and rose hip juice.

5. The method for preparing a fermented beverage containing emblica extract according to claim 1, characterized in that: The preparation method comprises the following steps: S1, the emblica pomace powder and purified water are mixed according to a mass ratio, and white sugar is added to adjust the sugar content to 15%-35% to obtain a mixture; S2, adding plant lactic acid bacteria powder to the mixture obtained in S1, and fermenting at 35-39 degrees for 3-18 hours to obtain a fermentation product; S3, adding cellulase to the fermented product obtained in S2, hydrolyzing at 50-60 degrees for 1-3 hours, and filtering to obtain an enzymolyzate; S4, adding the emblica extract to the enzymolyzate obtained in S3, and mixing while maintaining the temperature at 50-60 degrees; S5, filtering the product prepared in S4 through a microfiltration membrane with a pore size of 5-10 microns, and then decolorizing with activated carbon to obtain a clarified liquid; S6. Adding flavoring agent to the clarified liquid obtained in S5 to adjust the flavor of the finished product, and finally sterilizing and packaging to obtain a beverage product.

6. The method for preparing a fermented beverage containing emblica extract according to claim 5, wherein the emblica pomace powder is obtained by freeze-drying and then crushing the emblica pomace powder in step S1, and the mixing ratio is 1:8-10, wherein the emblica pomace powder needs to be sieved through an 80-100 mesh sieve.

7. The method for preparing a fermented beverage containing the emblica extract according to claim 5, characterized in that: In step S3, filtration is performed using a filter membrane with a pore size of 0.5-1 micron.

8. The method for preparing a fermented beverage containing emblica emblica extract according to claim 5, wherein the product is heated to 85-95 degrees while filtering in step S5, maintained for 15-40 minutes, and then filtered.

9. The method for preparing a fermented beverage containing the emblica extract according to claim 5, characterized in that: In step S6, honey is added to adjust the sugar content to 10%-20%, citric acid is added to balance the pH to 3.5-4.5, and rose hip juice is added to enhance the flavor.

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