Hibiscus sabdariffa-based blood pressure reducing beverage and preparation method thereof
By adding specific ingredients and optimized production methods to Luoshenhua drinks, the problem that traditional Luoshenhua drinks cannot effectively lower blood pressure is solved, and more efficient blood pressure reduction effect and food stability are achieved.
Patent Information
- Application Number
- CN202510147591.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-11
- Publication Date
- 2025-05-30
AI Technical Summary
Traditional Luoshenhua drinks have failed to effectively play the auxiliary effect of lowering blood pressure, mainly because they have not optimized and strengthened the ingredients used to lower blood pressure in Luoshenhua raw materials.
Roshen is used as the raw material, combined with ingredients such as cyclodextrin, citric acid, olive leaf powder, yogurt, honey and golden lotus, and through specific production methods and steps, the ingredients and taste of Roshen drinks are optimized to enhance their blood pressure-lowering effect.
By increasing the content of active ingredients in Roshen Beverage and optimizing the taste, it can effectively inhibit the biosynthesis of triglycerides and cholesterol, lower blood pressure, and improve the stability and bioavailability of food ingredients.
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of blood pressure-lowering beverages, and particularly relates to a roselle-based blood pressure-lowering beverage and a method for making the same. Background Art
[0002] Hypertension, also known as high blood pressure, is a common chronic disease, and its harm is mainly reflected in the damage to the cardiovascular system and multiple organs. Hypertension will increase the burden on the heart, leading to heart enlargement and myocardial hypertrophy, and may cause heart diseases such as angina pectoris and myocardial infarction. Hypertension is one of the main risk factors for stroke. Long-term hypertension can lead to stroke. Hypertension will damage the blood vessels of the kidneys, leading to reduced renal function and even developing into renal failure in severe cases. Hypertension can cause damage to the blood vessels of the fundus retina, resulting in vision loss or even blindness. Hypertension will accelerate the process of atherosclerosis and increase the risk of cardiovascular diseases. Hypertension often coexists with metabolic diseases such as diabetes and hyperlipidemia, forming a metabolic syndrome, further increasing the risk of cardiovascular diseases. Clinically, in addition to using drugs to treat hypertension, it is generally necessary to consume some foods with blood pressure-lowering effects in daily life for adjuvant treatment.
[0003] Traditional roselle beverages generally directly mix roselle raw materials with water and some additives to improve the taste, and do not provide optimization and strengthening measures for the blood pressure-lowering components in the roselle raw materials, resulting in the beverages made being unable to exert the best adjuvant effect. Summary of the Invention
[0004] The purpose of the present invention is to provide a roselle-based blood pressure-lowering beverage and a method for making the same to solve the problems raised in the above background art.
[0005] To solve the above problems, the technical solutions adopted by the present invention are as follows:
[0006] A roselle-based blood pressure-lowering beverage, calculated by weight, includes: 25-30 parts of roselle juice, 5-8 parts of cyclodextrin, 7-10 parts of citric acid, 400-600 parts of water, 20-30 parts of olive leaf powder, 30-40 parts of yogurt, 10-15 parts of honey, and 6-9 parts of calendula.
[0007] Preferably, calculated by weight, it includes 25 parts of roselle juice, 5 parts of cyclodextrin, 7 parts of citric acid, 400 parts of water, 20 parts of olive leaf powder, 30 parts of yogurt, 10 parts of honey, and 6 parts of calendula.
[0008] Preferably, the roselle juice includes 20 parts of roselle petals, 15 parts of dark plums, 20 parts of licorice, [X] parts of hawthorn, [X] parts of dried tangerine peel, and 3 parts of rock sugar.
[0009] Preferably, a method for making a roselle-based blood pressure-lowering beverage includes the following steps:
[0010] S1. First, soak Chinese smoked plums and hawthorns in clean water for 20 - 30 minutes, then wash them. Next, put Chinese smoked plums, liquorice, hawthorns, and dried tangerine peels into 1500 - 2000 ml of water, heat the solution to 80 - 100 °C and boil it. After waiting for five minutes, put the washed rosella petals and rock sugar into the solution to melt. After melting, let it stand for 30 - 45 minutes;
[0011] S2. Use beet molasses as the raw material to make the culture medium. Feed the culture medium liquid into the fermentation chamber at 45 - 50 °C and load it into aluminum trays. Then wait for fermentation to filter out the mycelium. Next, perform neutralization, acid hydrolysis, purification, concentration, and crystallization on the fermentation liquid to make citric acid. Add the prepared citric acid to the rosella juice after removing bitterness, and at the same time add clean water and cyclodextrin and stir;
[0012] S3. Chop the olive leaves and grind them into powder. Extract the olive leaf powder with a polar solvent, then precipitate with a flocculant to obtain centrifuged clear liquid and precipitate. Then perform extraction on the precipitate to obtain oleuropein. Mix oleuropein with yogurt and heat it. When it cools to 20 - 25 °C, add it to the rosella juice;
[0013] S4. Heat the trollius chinensis in clean water to 80 - 90 °C, filter out the residue, add honey and stir. After cooling to 20 - 26 °C, add it to the rosella juice. After completion, bottle and seal it.
[0014] Preferably, in step S2, when performing rough filtration on the rosella juice, pour the rosella juice into a glass container, seal and install a filter screen with a precision of 400 meshes at the top of the container, and use this filter screen to filter the rosella juice. The number of filtration times is 4 - 6 times.
[0015] Preferably, in step S3, the stirring time after adding clean water and cyclodextrin is 5 - 8 minutes.
[0016] Preferably, in step S5, the water content in the added honey is 15% to 20%, the pH value is 3.2 to 4.5, and the storage temperature of the prepared rosella drink is 2 - 5 °C.
[0017] Compared with the prior art, the present invention has the following beneficial effects:
[0018] The present invention uses roselle as a raw material, increases the content of effective ingredients inside, and optimizes the taste. By using components such as anthocyanins and protocatechuic acid contained in the roselle extract, it can inhibit citrate lyase, and thus inhibit the generation of acetyl coenzyme A, thereby inhibiting the biosynthesis of triglycerides and cholesterol. Therefore, the effect of reducing blood lipids can be achieved. Moreover, the roselle calyx extract contains delphinidin, sambubioside, and cyanidin sambubioside, which can inhibit the activity of ACE by competing with the substrate for the active site, thus achieving the effect of reducing blood pressure. At the same time, the hibiscus acid contained in roselle can help reduce the total cholesterol and triglycerides in the body. In addition, its blood-activating effect helps to expand blood vessels and play a role in reducing blood pressure. Roselle can promote blood circulation, accelerate blood metabolism, and improve hematopoietic ability, thus helping to reduce blood pressure. And adding citric acid to the roselle drink can promote blood vessel relaxation and increase the generation of nitric oxide in vascular endothelial cells, thereby reducing blood pressure. At the same time, cyclodextrin is also added, which can form inclusion compounds with a variety of compounds, enhance the antibacterial activity of food, and thus extend the storage period of food. At the same time, cyclodextrin can improve the solubility of insoluble or poorly soluble substances in water, which has a positive significance for improving the stability and bioavailability of food ingredients. Since the microencapsulation of anthocyanins in roselle with cyclodextrin and protein can significantly enhance the thermal stability of anthocyanins, adding cyclodextrin to the roselle drink in the present invention can protect anthocyanins from the influence of high temperature, maintain their nutritional value and color. At the same time, cyclodextrin can form inclusion compounds with the active ingredients in roselle, thereby increasing the solubility and bioavailability of these ingredients. It can not only be used as a stabilizer and protector in the roselle drink, but also improve the bioavailability of the active ingredients in the roselle drink, enhance its health benefits, and can give full play to the blood pressure-lowering effect of roselle to a greater extent.
[0019] In the present invention, yogurt and oleuropein are added to the roselle drink. After encapsulating oleuropein using the nano-liposome technology and adding it to yogurt, the antioxidant activity of yogurt can be improved. The liposomes in yogurt can improve the activity of phenolic substances in roselle for reducing blood pressure, thereby further enhancing the blood pressure-lowering effect of the prepared roselle drink.
[0020] The above summary is only for the purpose of the specification and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the present invention will be readily apparent by reference to the solutions and the following detailed description. Detailed embodiments
[0021] Next, in combination with the solutions in the embodiments of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.
[0022] Embodiment 1:
[0023] The present invention relates to a Roselle-based blood pressure-lowering drink and its preparation method. The Roselle-based blood pressure-lowering drink, by weight, includes: 25 parts of Roselle juice, 5 parts of cyclodextrin, 7 parts of citric acid, 400 parts of water, 20 parts of olive leaf powder, 30 parts of yogurt, 10 parts of honey, and 6 parts of Trollius chinensis.
[0024] Specifically, the Roselle juice includes 20 parts of Roselle petals, 15 parts of dark plums, 20 parts of licorice, [X] parts of hawthorn, [X] parts of dried tangerine peel, and 3 parts of rock sugar.
[0025] Specifically, a preparation method of a Roselle-based blood pressure-lowering drink includes the following steps:
[0026] S1. First, soak the dark plums and hawthorn in clean water for 20 minutes, then wash them. Next, put the dark plums, licorice, hawthorn, and dried tangerine peel into 1500 ml of water, heat the solution to 80 °C and boil it. After waiting for five minutes, put the washed Roselle petals and rock sugar into the solution to melt. After melting, let it stand for 30 minutes.
[0027] S2. Use beet molasses as the raw material to make a culture medium. Feed the culture medium solution into the fermentation chamber at 45 °C and load it into aluminum trays. Then wait for fermentation to filter out the mycelia. Next, sequentially perform neutralization, acidolysis, purification, concentration, and crystallization on the fermentation broth to make citric acid. Add the prepared citric acid to the Roselle juice after removing bitterness, and at the same time add clean water and cyclodextrin and stir.
[0028] S3. Chop the olive leaves and grind them into powder. Extract the olive leaf powder with a polar solvent, then precipitate with a flocculant to obtain centrifuged clear liquid and precipitate. Then perform extraction on the precipitate to obtain oleuropein. Mix the oleuropein with yogurt and heat it. When it cools to 20 °C, add it to the Roselle juice.
[0029] S4. Put the Trollius chinensis into clean water and heat it to 80 °C, filter out the residue, add honey and stir. When it cools to 20 - 26 °C, add it to the Roselle juice. After completion, bottle and seal it.
[0030] Specifically, in the step S2, when coarsely filtering the roselle juice, pour the roselle juice into a glass container, and install a filter screen with a precision of 400 meshes at the top of the container. Use this filter screen to filter the roselle juice, and the number of filtration times is 4 times.
[0031] Specifically, in the step S3, the stirring time after adding water and cyclodextrin is 5 - 8 minutes.
[0032] Specifically, in the step S5, the water content in the added honey is 15%, the pH value is 3.2, and the storage temperature of the prepared roselle drink is 2 degrees Celsius.
[0033] As can be seen from the above, the present invention uses roselle as the raw material, increases the content of internal active ingredients, and optimizes the taste. By using components such as anthocyanins and protocatechuic acid contained in the roselle extract, it can inhibit citrate lyase, thereby inhibiting the generation of acetyl coenzyme A, and thus inhibiting the biosynthesis of triglycerides and cholesterol, and thus achieving the effect of reducing blood lipids. And the roselle calyx extract contains delphinidin, sambubioside, and cyanidin sambubioside, which can inhibit the activity of ACE by competing with the substrate for the active site, thereby achieving the antihypertensive effect. At the same time, the hibiscus acid contained in roselle can help reduce the total cholesterol and triglycerides in the body. In addition, its blood - activating effect helps to expand blood vessels and play an antihypertensive role. Roselle can promote blood circulation, accelerate blood metabolism, and improve hematopoietic ability, thus helping to reduce blood pressure. And adding citric acid to the roselle drink can promote blood vessel relaxation, increase the generation of nitric oxide in vascular endothelial cells, and thus reduce blood pressure. At the same time, cyclodextrin is also added, which can form inclusion compounds with a variety of compounds, enhance the antibacterial activity of food, and thus extend the storage period of food. At the same time, cyclodextrin can improve the solubility of insoluble or poorly soluble substances in water, which has positive significance for improving the stability and bioavailability of food ingredients. Since the microencapsulation of anthocyanins in roselle with cyclodextrin and protein can significantly enhance the thermal stability of anthocyanins, adding cyclodextrin to the roselle drink in the present invention can protect anthocyanins from the influence of high temperature, maintain their nutritional value and color. At the same time, cyclodextrin can form inclusion compounds with the active ingredients in roselle, thereby increasing the solubility and bioavailability of these ingredients. It can not only be used as a stabilizer and protector in the roselle drink, but also improve the bioavailability of the active ingredients in the roselle drink, enhance its health benefits, and can exert the antihypertensive effect of roselle to a greater extent.
[0034] Example Two:
[0035] The present invention relates to a roselle-based blood pressure-lowering beverage and its production method. The roselle-based blood pressure-lowering beverage, by weight, comprises: 30 parts of roselle juice, 8 parts of cyclodextrin, 10 parts of citric acid, 600 parts of water, 30 parts of olive leaf powder, 40 parts of yogurt, 15 parts of honey, and 9 parts of calendula.
[0036] Specifically, the roselle juice comprises 20 parts of roselle petals, 15 parts of dark plums, 20 parts of liquorice, [X] parts of hawthorn, [X] parts of dried tangerine peel, and 3 parts of rock sugar.
[0037] Specifically, a production method of a roselle-based blood pressure-lowering beverage comprises the following steps:
[0038] S1. First, soak the dark plums and hawthorn in clear water for 30 minutes, then wash them. Next, put the dark plums, liquorice, hawthorn, and dried tangerine peel into 2000 ml of water, heat the solution to 100 °C and boil it. After waiting for five minutes, put the washed roselle petals and rock sugar into the solution to melt. After melting, let it stand for 45 minutes.
[0039] S2. Add sodium hydroxide to the roughly filtered roselle juice, adjust the pH value of the roselle juice to 7, maintain it at 42 °C for 45 minutes, and continuously stir. Then cool it to 26 °C, add malic acid, and adjust its pH value to 5 to remove the bitterness in the roselle juice.
[0040] S3. Using beet molasses as the raw material, first put the raw material into a boiling pot, add water and boil it. Then add yellow prussiate of potash and disodium EDTA in sequence and boil for sterilization. Then prepare a culture medium solution with sterile water, add ammonium sulfate and potassium dihydrogen phosphate as nitrogen source and nutrient salts. Feed the culture medium solution into the fermentation chamber at 50 °C and load it into aluminum trays. Then wait for fermentation to filter out the mycelium. Then carry out neutralization, acidolysis, purification, concentration, and crystallization on the fermentation broth to make citric acid. Add the prepared citric acid to the bitterness-removed roselle juice, and at the same time add clear water and cyclodextrin and stir.
[0041] S4. Cut the olive leaves and grind them into powder. Use a polar solvent to extract the olive leaf powder, then precipitate with a flocculant to obtain centrifuged clear liquid and precipitate. Then extract the oleuropein from the precipitate. Mix the oleuropein with yogurt and heat it. When it cools to 25 °C, add it to the roselle juice.
[0042] S5. Put the calendula into clear water and heat it to 90 °C, filter out the residue, add honey and stir. When it cools to 26 °C, add it to the roselle juice. After completion, bottle and seal it.
[0043] Specifically, in the step S2, when coarsely filtering the roselle juice, pour the roselle juice into a glass container, and install a filter screen with a precision of 400 meshes on the top of the container in a sealed manner. Use this filter screen to filter the roselle juice, and the number of filtration times is 6 times.
[0044] Specifically, in the step S3, the stirring time after adding water and cyclodextrin is 5 - 8 minutes.
[0045] Specifically, in the step S5, the water content in the added honey is 20%, the pH value is 4.5, and the storage temperature of the prepared roselle drink is 5 degrees Celsius.
[0046] As can be seen from the above, the present invention adds yogurt and oleuropein to the roselle drink. After encapsulating oleuropein using the nano - liposome technology and adding it to the yogurt, the antioxidant activity of the yogurt can be improved. The liposomes in the yogurt can improve the activity of the phenolic substances in the roselle for blood pressure reduction, thereby further enhancing the blood - pressure - reducing effect of the prepared roselle drink.
[0047] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific embodiments described. Obviously, according to the content of this specification, many modifications and changes can be made. This specification selects and specifically describes these embodiments in order to better explain the principle and practical application of the present invention, so that those skilled in the relevant technical field can well understand and utilize the present invention. The present invention is only limited by the claims and their full scope and equivalents.
[0048] In the description of this specification, the description with reference to terms such as "one embodiment", "some embodiments", "example", "specific example" or "some examples" means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic descriptions of the above - mentioned terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples. In addition, without contradiction, those skilled in the art can combine and combine the different embodiments or examples described in this specification and the features of different embodiments or examples.
[0049] Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
Claims
1. A roselle-based blood pressure-lowering beverage, characterized in that: Calculated by weight, the invention comprises: 25-30 parts of roselle juice, 5-8 parts of cyclodextrin, 7-10 parts of citric acid, 400-600 parts of water, 20-30 parts of olive leaf powder, 30-40 parts of yogurt, 10-15 parts of honey and 6-9 parts of nasturtium.
2. A Roselle-based blood pressure-lowering beverage and a preparation method thereof according to claim 1, characterized in that: Calculated by weight, the invention comprises 25 parts of roselle juice, 5 parts of cyclodextrin, 7 parts of citric acid, 400 parts of water, 20 parts of olive leaf powder, 30 parts of yogurt, 10 parts of honey and 6 parts of nasturtium.
3. The Roselle-based blood pressure-lowering beverage and the preparation method thereof according to claim 1, characterized in that: The roselle juice comprises 20 parts of roselle petals, 15 parts of black plums, 20 parts of liquorice, 10 parts of hawthorn, 10 parts of tangerine peel and 3 parts of crystal sugar.
4. The method for preparing a Hibiscus sabdariffa-based blood pressure-lowering beverage according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1, first soak ebony and hawthorn in clear water for 20-30 minutes, then wash them, then put ebony, licorice, hawthorn and tangerine peel into 1500-2000 ml of water, and heat the solution to 80-100 degrees Celsius for boiling, wait for five minutes and put the washed roselle petals and crystal sugar into the solution for melting, and let it stand for 30-45 minutes after melting; S2, using beet molasses as a raw material to prepare a culture medium, sending the culture medium liquid into a fermentation chamber at 45-50° C. and placing it in an aluminum tray, and then waiting for fermentation to filter out the mycelium, and then sequentially neutralizing, acid-hydrolyzing, purifying, concentrating, and crystallizing the fermentation liquid to produce citric acid, adding the prepared citric acid to the debittered Roselle juice, and adding clean water and cyclodextrin to stir; S4, chopping the olive leaves and grinding them into powder, extracting the olive leaf powder with a polar solvent, and then precipitating with a flocculant to obtain a centrifuged clear liquid and a precipitate, then extracting the precipitate to obtain oleuropein, mixing oleuropein with yogurt and heating it, waiting for it to cool to 20-25 degrees Celsius and then adding it to the roselle juice; S5. Put the golden lotus into clean water and heat it to 80-90 degrees Celsius, filter out the residue, add honey and stir, wait for it to cool to 20-26 degrees Celsius, then add it to the Roselle juice. When finished, bottle and seal it.
5. The Roselle-based blood pressure lowering beverage and the preparation method thereof according to claim 4, characterized in that: In the step S2, when the Roselle juice is coarsely filtered, the Roselle juice is poured into a glass container, a filter with a precision of 400 mesh is sealed and installed on the top of the container, and the Roselle juice is filtered using the filter, and the number of filtration times is 4-6 times.
6. The Roselle-based blood pressure lowering beverage and the preparation method thereof according to claim 4, characterized in that: In the step S3, the stirring time after adding clean water and cyclodextrin is 5-8 minutes.
7. The Roselle-based blood pressure lowering beverage and the preparation method thereof according to claim 4, characterized in that: In the step S5, the water content of the added honey is 15% to 20%, the pH value is 3.2 to 4.5, and the storage temperature of the prepared Roselle drink is 2-5 degrees Celsius.