Populus diversifolia alkali soda water or flavored Populus diversifolia alkali soda water and preparation method and application thereof

Abstract

The invention provides populus diversifolia alkali soda water or flavored populus diversifolia alkali soda water as well as a preparation method and application thereof, and belongs to the technical field of populus diversifolia alkali processing. The populus diversifolia alkali extracting solution is used for preparing the soda water, and the populus diversifolia alkali stock solution contains a large number of mineral elements, is simple and easy to obtain and is an ideal raw material for preparing the soda water. After the populus diversifolia alkali stock solution is subjected to activated carbon decoloration treatment, the obtained populus diversifolia alkali extracting solution is high in decoloration efficiency, and the components contained in the decolorized populus diversifolia alkali stock solution can still meet the soda water preparation requirements. According to the populus diversifolia alkali soda water obtained by compounding the white granulated sugar, the acesulfame potassium, the citric acid, the nicotinamide and the populus diversifolia alkali extracting solution, the astringent taste of the populus diversifolia alkali extracting solution is improved, the sensory quality of the populus diversifolia alkali soda water is improved, the populus diversifolia alkali soda water and the flavor product thereof are good in stability and high in safety, and the raw materials are simple.

Description

Technical Field

[0001] The invention belongs to the technical field of poplar alkali processing, and in particular relates to poplar alkali soda water or flavored poplar alkali soda water and a preparation method and application thereof. Background Art

[0002] Resina Populi is a solid substance formed after many years of resin from the plant Populus euphratica Oliver of the Salicaeae family flowing into the soil. It is also known as Hutong Tears, Hutong Law, Shilu, and Shilei. The New Compendium of Materia Medica mentions that Hutong Tears has the characteristics of salty, bitter, very cold, and non-toxic, and can be used to treat symptoms such as severe toxic heat and abdominal distension. The Haiyao Materia Medica further points out that Hutong Tears can be used to treat symptoms such as rheumatism, toothache, and alveolar rheumatism, and has the characteristic of softening all objects. It is mainly used to treat sore throat, toothache, toothache, toothache, and alveolar rheumatism. As a natural plant resource, Resina Populi not only has rich nutritional value and medicinal value, but also has broad application prospects in the fields of medical care, food, industry, and environmental protection.

[0003] Weakly alkaline water, also known as weakly alkaline electrolytic reduced water and soda water, has attracted much attention in recent years. Alkaline water refers to water with a generally drinkable pH value of 7.4 to 9.5. This water is considered to have unique properties to maintain the body's acid-base balance and oxygen free radical balance due to its weak alkalinity, negative redox potential, and small molecule cluster structure. Soda water is divided into natural soda water and artificial soda water. Natural soda water is extracted directly from natural water sources. It usually comes from deep underground and has undergone millions of years of natural filtration and mineralization. However, natural soda water resources are scarce, the price is high, and it is not easy to collect, so artificial soda water has appeared on the market. Artificial soda water meets the needs of the population by adding nutrients. In recent years, due to consumers' pursuit of healthy diets and their preference for natural ingredients, the application of natural food additives in soda water has gradually attracted people's attention.

[0004] Still soda water is more suitable for the general public. Generally, the pH value of still soda water is kept stable between 7.5-8.5, and edible flavors are added in moderation. Because it does not contain carbon dioxide, the product quality and production quality of still soda water are relatively stricter. Still soda water does not contain preservatives and various stabilizers, can promote digestion, relieve stomach discomfort, and is a good choice for people who often feel tired and under great mental stress. In the market, all still soda water does not use poplar alkali to make soda water.

[0005] However, the utilization of poplar alkali is still in its early stages, and the utilization rate of poplar alkali is relatively low, mainly due to the immature production and processing technology and high production costs. Therefore, improving the utilization rate and production and processing technology of poplar alkali has become an urgent problem to be solved. Summary of the invention

[0006] In view of this, the object of the present invention is to provide a poplar alkali soda water or flavored poplar alkali soda water and a preparation method and application thereof.

[0007] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0008] The present invention provides an application of a poplar alkali extract in preparing soda water. The preparation method of the poplar alkali extract comprises the following steps:

[0009] The poplar alkali powder is mixed with water, subjected to ultrasonication, centrifuged, the supernatant a is collected, filtered, the supernatant b is collected, and the poplar alkali stock solution is obtained;

[0010] The poplar alkali stock solution is mixed with activated carbon and treated in a water bath to obtain the poplar alkali extract.

[0011] Preferably, the preparation of the poplar alkali powder comprises the following steps: crushing and sieving the poplar alkali to obtain the poplar alkali powder;

[0012] The mass volume ratio of the poplar alkali powder to water is 1: (35-45); the power of the ultrasound is 420-540W, the time of the ultrasound is 10-20min, and the temperature of the ultrasound is 45-55°C;

[0013] The volume mass ratio of the poplar alkali stock solution to the activated carbon is 100:(5.0-5.5); the temperature of the water bath is 50-55°C, the time of the water bath is 80-85 minutes; the pH of the water bath treatment is 8-9;

[0014] The activated carbon is pretreated activated carbon; the pretreatment steps include: soaking the activated carbon in a sodium hydroxide solution, filtering after boiling for the first time, washing with deionized water until neutral, then soaking in a hydrochloric acid solution, boiling and filtering for the second time, washing with deionized water until neutral, and drying to obtain the pretreated activated carbon.

[0015] Preferably, the sieved particle size is 40 to 80 meshes.

[0016] Preferably, the concentration of the sodium hydroxide solution is 3-7%; the concentration of the hydrochloric acid solution is 4-8 mol / L; the first boiling time is 20-30 min; and the second boiling time is 20-30 min.

[0017] The present invention provides a poplar alkali soda water, which is composed of the following raw materials in percentage by weight:

[0018] Populus euphratica alkali extract 5%-15%, white sugar 0.3%-0.4%, acesulfame potassium 0.007%-0.008%, citric acid 0.05%-0.07%, niacinamide 0.008%-0.01%, and the balance is water.

[0019] The present invention provides a method for preparing the poplar alkali soda water, comprising the following steps: mixing the poplar alkali extract, white sugar, acesulfame potassium, citric acid, nicotinamide and water to obtain the poplar alkali soda water.

[0020] The invention provides a flavored poplar alkali soda water, which comprises edible essence and the poplar alkali soda water.

[0021] Preferably, the edible flavor includes one or more of lime flavor, jasmine flavor, sweet orange flavor, white grape flavor, strawberry flavor, grapefruit flavor, peach flavor, prune flavor, cantaloupe flavor and apple flavor.

[0022] Preferably, the weight percentages of the lime flavor, jasmine flavor, sweet orange flavor, white grape flavor, strawberry flavor, grapefruit flavor, peach flavor, prune flavor, cantaloupe flavor and apple flavor when added are 0.03%-0.07%, 0.03%-0.07%, 0.03%-0.07%, 0.06%-0.08%, 0.07%-0.08%, 0.06%-0.08%, 0.06%-0.08%, 0.06%-0.08%, 0.03%-0.07%, 0.03%-0.07% and 0.06%-0.08%, respectively.

[0023] The invention provides a method for preparing the flavored poplar alkali soda water, comprising the following steps: mixing the edible essence and the poplar alkali soda water to prepare the flavored poplar alkali soda water.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The invention provides a poplar alkali soda water or flavored poplar alkali soda water and a preparation method and application thereof. The poplar alkali stock solution is obtained by ultrasonic extraction of poplar alkali. The poplar alkali stock solution contains a large amount of mineral elements and is easy to obtain, and is an ideal raw material for making soda water. After the poplar alkali stock solution is decolorized by activated carbon, the decolorization efficiency is high, and the components contained in the decolorized poplar alkali stock solution can still meet the requirements for making soda water. The poplar alkali soda water obtained by compounding white sugar, acesulfame potassium, citric acid, nicotinamide and poplar alkali extract improves the astringency of the poplar alkali extract and improves the sensory quality of the poplar alkali soda water. The poplar alkali soda water and its flavored products have good stability, simple raw materials, and are more advantageous. In addition, the poplar alkali soda water contains a variety of trace elements. Edible flavors are added to the poplar alkali soda water. The poplar alkali soda water or flavored poplar alkali soda water has high safety and is more in line with the contemporary people's pursuit of healthy life and flavored soda water. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The effect of the amount of Populus euphratica extract added on the sensory score of soda water;

[0027] Figure 2 The effect of the amount of added white sugar on the sensory score of soda water;

[0028] Figure 3 To study the effect of acesulfame potassium addition on the sensory score of soda water;

[0029] Figure 4 The effect of citric acid addition on the sensory score of soda water;

[0030] Figure 5 The effect of niacinamide addition on the sensory score of soda water. DETAILED DESCRIPTION

[0031] The present invention provides an application of a poplar alkali extract in preparing soda water. The preparation method of the poplar alkali extract comprises the following steps:

[0032] The poplar alkali powder is mixed with water, subjected to ultrasonication, centrifuged, the supernatant a is collected, filtered, the supernatant b is collected, and the poplar alkali stock solution is obtained;

[0033] The poplar alkali stock solution is mixed with activated carbon and treated in a water bath to obtain the poplar alkali extract.

[0034] In the present invention, the preparation of the poplar alkali powder comprises the following steps: crushing the poplar alkali and sieving to obtain the poplar alkali powder; the sieved particle size is 40-80 mesh, more preferably 50-70 mesh, and more preferably 60 mesh.

[0035] In the present invention, after obtaining the poplar alkali powder, the poplar alkali powder is mixed with water, ultrasonicated, centrifuged, supernatant a is collected, filtered, supernatant b is collected, and the poplar alkali stock solution is obtained. The mass volume ratio of the poplar alkali powder to water is 1g: (35-45) mL, more preferably 1g: (37-43) mL, and more preferably 1g: 40 mL; the power of the ultrasound is preferably 420-540W, more preferably 440-520W, and more preferably 480W, and the time of the ultrasound is preferably 10-20min, more preferably 12-18min, and more preferably 15min; the temperature of the ultrasound is preferably 45-55°C, more preferably 47-53°C, and more preferably 50°C. The centrifugation can be 4500-5500r / min centrifugation for 5-15min. The present invention has no special limitation on the method of filtration, and methods known in the art can be used, such as vacuum pump filtration, as long as the supernatant b can be obtained, that is, the poplar alkali stock solution.

[0036] The present invention obtains the poplar alkali stock solution through the ultrasonic extraction and purification, and the extraction rate of poplar alkali is high. Its component index and heavy metal element index are within the standard compared with domestic drinking water, and its toxicological indexes meet the requirements and standards. It can also introduce nutrient elements such as calcium, magnesium, potassium and selenium into poplar alkali soda water.

[0037] In the present invention, after obtaining the poplar alkali stock solution, the poplar alkali stock solution is mixed with activated carbon and treated in a water bath to obtain a poplar alkali extract. The volume mass ratio of the poplar alkali stock solution to the activated carbon is 100mL: (5.0-5.5)g, more preferably 100mL: (5.1-5.4)g, more preferably 100mL: 5.3g; the temperature of the water bath is preferably 50-55°C, more preferably 51-54°C, more preferably 51°C; the time of the water bath is preferably 80-85min, more preferably 81-84min, more preferably 82-83min; the pH of the water bath treatment is 8-9, and as an embodiment, the pH value of the decolorization treatment can be specifically 8, 8.5 or 9. The present invention preferably adds an acid to adjust the pH value of the decolorization treatment. In the present invention, the acid is preferably citric acid. The present invention uses citric acid to adjust the pH value, and citric acid is an edible weak acid, which can make the decolorized poplar alkali extract used in the food field. The present invention controls the amount of each raw material, the temperature, time and pH value of the decolorization treatment within the above range, which can further improve the decolorization effect.

[0038] In the present invention, the activated carbon is pretreated activated carbon; the pretreatment step includes: soaking the activated carbon in a sodium hydroxide solution, filtering after the first boiling, washing with deionized water until neutral, then soaking in a hydrochloric acid solution, boiling and filtering for the second time, washing with deionized water until neutral, and drying to obtain the pretreated activated carbon. As a preferred embodiment, the concentration of the sodium hydroxide solution is preferably 3-7%, more preferably 4-6%, and more preferably 5%. Taking the concentration of 5% as an example, the preparation method of the 5% sodium hydroxide solution includes weighing 5g of sodium hydroxide and mixing with 95mL of water; the concentration of the hydrochloric acid solution is preferably 4-8mol / L, more preferably 5-7mol / L, and more preferably 6mol / L; the first boiling time is preferably 20-30min, more preferably 22-28min, and more preferably 25min; the second boiling time is preferably 20-30min, more preferably 22-28min, and more preferably 25min. The drying can be dried at 110-130℃, such as 120℃. The invention utilizes activated carbon to decolorize the poplar alkali stock solution, and has high decolorization efficiency. The maximum decolorization rate of the poplar alkali stock solution is 83.093%.

[0039] The present invention provides a poplar alkali soda water, which is composed of the following raw materials in percentage by weight:

[0040] The above-mentioned poplar alkali extract contains 5% to 15%, white sugar 0.3% to 0.4%, acesulfame potassium 0.007% to 0.008%, citric acid 0.05% to 0.07%, nicotinamide 0.008% to 0.01%, and the balance is water.

[0041] The present invention has found that the poplar alkali extract has astringent taste. The present invention can improve the astringency of the poplar alkali extract by adding white sugar, acesulfame potassium, citric acid and nicotinamide. As an embodiment with the best sensory quality, the poplar alkali soda water is composed of the following raw materials in weight percentage: 9% poplar alkali extract, 0.4% white sugar, 0.06% citric acid addition, 0.0075% acesulfame potassium addition, and 0.009% nicotinamide. The sensory evaluation, pH, microbial identification and acute toxicity experiment of the product are tested to determine the product safety. The poplar alkali soda water complies with the provisions of the "National Food Safety Standard Food Microbiology Inspection Coliform Group Count" GB4789.3-2016 and the "National Food Safety Standard Food Microbiology Inspection Mold and Yeast Count" GB4789.15-2016. The results of the acute toxicity experiment of mice show that the product is non-toxic and can be eaten with confidence. Therefore, the poplar alkali soda water of the present invention has high sensory quality and safety. Moreover, the ingredient list of poplar alkali soda water and related flavor products is simpler than that of commercially available soda water.

[0042] The preparation method of the poplar alkali soda water of the present invention comprises the following steps: 5% to 15% of poplar alkali extract, 0.3% to 0.4% of white sugar, 0.007% to 0.008% of acesulfame potassium, 0.05% to 0.07% of citric acid, 0.008% to 0.01% of nicotinamide and the balance of water are mixed to obtain the poplar alkali soda water. The preparation of the poplar alkali soda water of the present invention is simple and easy to industrialize.

[0043] The present invention also provides a flavored poplar alkali soda water, which comprises edible essence and the poplar alkali soda water;

[0044] The edible flavor includes one or two of lime flavor, jasmine flavor, sweet orange flavor, white grape flavor, strawberry flavor, grapefruit flavor, peach flavor, prune flavor, cantaloupe flavor and apple flavor;

[0045] The weight percentages of the lime essence, jasmine essence, sweet orange essence, white grape essence, strawberry essence, grapefruit essence, peach essence, prune essence, cantaloupe essence and apple essence when added are 0.03%-0.07%, 0.03%-0.07%, 0.03%-0.07%, 0.06%-0.08%, 0.07%-0.08%, 0.06%-0.08%, 0.06%-0.08%, 0.03%-0.07%, 0.03%-0.07% and 0.06%-0.08%, respectively.

[0046] The invention enriches the flavor of poplar alkali soda water by adding edible flavors, which meets people's pursuit of the flavor of soda water. As a preferred embodiment, the flavored poplar alkali soda water is 5% to 15% of poplar alkali extract, 0.3% to 0.4% of white sugar, 0.007% to 0.008% of acesulfame potassium, 0.05% to 0.07% of citric acid, 0.008% to 0.01% of nicotinamide, 0.03% to 0.08% of edible flavors, and the balance is water. The flavored poplar alkali soda water of the invention has simple ingredients and is easier to prepare.

[0047] The method for preparing the flavored poplar alkali soda water of the present invention comprises the following steps: mixing the edible flavor and the poplar alkali soda water to prepare the flavored poplar alkali soda water. As a preferred embodiment, 5% to 15% of poplar alkali extract, 0.3% to 0.4% of white sugar, 0.007% to 0.008% of acesulfame potassium, 0.05% to 0.07% of citric acid, 0.008% to 0.01% of nicotinamide, 0.03% to 0.08% of edible flavor and the remainder of water are mixed to obtain the flavored poplar alkali soda water.

[0048] In the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art.

[0049] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0050] In the following examples, all the poplar alkali samples used were from Shaya County Shengya Supply and Marketing Co., Ltd. Phosphorus-free activated carbon was purchased from Beijing Solable Technology Co., Ltd.

[0051] The lime flavor, jasmine flavor, sweet orange flavor, white grape flavor, strawberry flavor, grapefruit flavor, peach flavor, prune flavor, cantaloupe flavor and apple flavor are all food grade and purchased from Shijiazhuang Miaoke Technology Co., Ltd.

[0052] Preparation of 5% sodium hydroxide solution: weigh 5 g of sodium hydroxide and mix with 95 mL of water.

[0053] Example 1

[0054] The preparation steps of poplar alkali stock solution are as follows:

[0055] (1) Grind the poplar alkali with a grinder, pass through a 60-mesh sieve, and store the obtained poplar alkali powder at 4°C for later use;

[0056] (2) Mix poplar alkali powder and ultrapure water in a solid-liquid ratio of 1g:40mL ， Ultrasonicate at 50°C and 480W for 15 minutes, centrifuge at 5000r / min for 10 minutes, collect supernatant a, filter supernatant a with a vacuum pump, and collect supernatant b, which is the original solution of poplar alkali.

[0057] Test for determination of related components of populus euphratica:

[0058] The properties, sensory properties, pH, calcium, magnesium, potassium, sodium and selenium of the prepared poplar alkali stock solution were determined, and the average value was taken after three parallel determinations.

[0059] (S1) Properties and sensory evaluation

[0060] The properties and sensory evaluation of the poplar alkali stock solution were carried out.

[0061] (S2) pH measurement

[0062] Pre-treat the sample according to GB5009.237-2016, prepare the pH buffer, and then measure the pH of the sample. Read the pH directly, and keep one decimal place.

[0063] (3) Determination of elements such as calcium, potassium, magnesium, sodium, selenium, iron, mercury, chromium, lead, total arsenic, chromium, copper, zinc and other elements The content of lead, selenium, cadmium, total arsenic, chromium, calcium, magnesium, potassium, iron, copper, zinc and sodium in the sample shall be determined according to GB5009.268-2016; the content of mercury shall be determined according to GB5009.17-2021 / Part 1 Method 1;

[0064] (4) Determination of nitrite and sulfate

[0065] The sulfite content in the sample was determined according to GB 5009.33-2016 / Method 2 and GB / T 5750.5-2006; the sulfate content in the sample was determined according to HJ635-2012 and HJ / T 342-2007.

[0066] According to the group standard "Non-carbonated Soda Water Beverages" T / CNHAW 3-2018, it can be known that soda water is prepared using drinking water. The comparison of the composition indicators of GB5749-1022 "Sanitary Standards for Drinking Water" and poplar alkali stock solution is shown in Table 1.

[0067] Table 1 Comparison of ingredients of soda water beverage standard and poplar alkali stock solution

[0068] Ingredients Populus euphratica stock solution (mg / L) Drinking water (mg / L) pH 7.9 Not less than 6.5 and not more than 8.5 Properties, sensory Turbid, black, with odor Colorless, odorless calcium 46.7 / magnesium 14.1 / iron Not detected ≤0.3 mercury Not detected ≤0.001 cadmium <![CDATA[0.102×10 -3 ]]> ≤0.005 lead <![CDATA[0.490×10 -3 ]]> ≤0.01 arsenic <![CDATA[6.35×10 -3 ]]> ≤0.01 chromium <![CDATA[3.35×10 -3 ]]> ≤0.05 copper Not detected ≤1.0 Zinc Not detected ≤1.0 selenium <![CDATA[0.362×10 -3 ]]> ≤0.01 sodium 47.3 ≤200 Potassium 6.0 / Sulfate 142 ≤250 Nitrates 0.004 ≤10

[0069] The results in Table 1 show that the composition index and heavy metal element index of the poplar alkali concentrate used to prepare soda water are within the standard compared with drinking water, the toxicological indexes meet the requirements and standards, and it can also introduce nutritional elements such as calcium, magnesium, potassium and selenium into the poplar alkali soda water.

[0070] Example 2

[0071] The preparation of the poplar alkali extract is as follows:

[0072] (1) Pretreatment of phosphorus-free activated carbon: 30 g of phosphorus-free activated carbon was soaked in 100 mL of 5% sodium hydroxide solution, boiled for 30 min, filtered, and rinsed with deionized water until neutral; then soaked in 6 mol / L hydrochloric acid solution, boiled for 30 min, filtered, rinsed with deionized water until neutral, and dried at 120°C to obtain pretreated activated carbon for use.

[0073] (2) 100 mL of the poplar alkali stock solution prepared in Example 1 was mixed with 5.3 g of pretreated activated carbon, the pH was adjusted to 8.5 with citric acid, and the mixture was in a water bath at 51° C. for 82 min to obtain a poplar alkali extract.

[0074] The decolorization rate of poplar alkali stock solution / %=(AB) / A×100%, A-UV spectrophotometry value before decolorization, B-UV spectrophotometry value after decolorization, measured at a standard wavelength of 320nm, repeated three times to take the average value.

[0075] The actual decolorization rate of the Populus euphratica alkali extract prepared in this example is 82.9±0.07%.

[0076] According to the populus euphratica-related component determination test described in Example 1, the properties, sensory properties, pH, calcium, magnesium, potassium, sodium and selenium elements of the populus euphratica extract were determined.

[0077] The alkali extract of Populus euphratica was tested to be colorless, transparent, uniform in texture, and odorless. The pH value was 8.5, the calcium content was 30.35 mg / L, the magnesium content was 9.17 mg / L, the potassium content was 3.9 mg / L, the sodium content was 30.75 mg / L, and the selenium content was 0.235×10 -3 mg / L.

[0078] Example 3

[0079] The poplar alkali extract prepared in Example 2 has an astringent taste. In this example, white sugar, acesulfame potassium, citric acid and nicotinamide are added to adjust the taste of the poplar alkali extract prepared in Example 2, so that the soda water has a good taste. The optimal addition amount is determined by sensory evaluation and pH.

[0080] Sensory evaluation criteria: 15 personnel who have received professional training in sensory evaluation were invited to conduct sensory evaluations on the color, taste, aroma, and state of poplar alkali soda water and flavored products, and the highest and lowest scores were removed to take the average. The sensory evaluation of poplar alkali still (gas) soda water beverages is shown in Table 2.

[0081] Table 2 Sensory scoring standards for still (gas) poplar alkali soda water beverages

[0082]

[0083]

[0084] Determination of pH value: Use pH meter.

[0085] The percentages in steps (1) to (6) of this embodiment are all weight percentages.

[0086] (1) Single factor test on the amount of poplar alkali extract added

[0087] Under the conditions of adding 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 5%, 10%, 15%, 20% or 25% poplar alkali extract were added respectively, and the balance was made up with pure water. The optimal addition amount of poplar alkali extract was determined by sensory scoring and pH.

[0088] Figure 1The results show that when the amount of poplar alkali extract added increases from 5% to 10%, the sensory score of soda water shows an upward trend. When the amount of poplar alkali extract added is 10%, the sensory score of soda water is the highest; when the amount of poplar alkali extract added continues to increase, the sensory score of soda water has a downward trend. When the amount of poplar alkali extract added is 10%, the pH value is 8.4, and when the amount added is 15%, the pH value is 8.5. Therefore, when the amount of poplar alkali extract added is 10%, it is most suitable for preparing soda water. Therefore, when the amount of poplar alkali extract added is 10%, the sensory score of soda water is the best.

[0089] (2) Single factor test of the amount of added white sugar

[0090] Under the conditions of adding 10% poplar alkali extract, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.2%, 0.4%, 0.6%, 0.8% or 1% white sugar were added respectively, and the balance was made up with pure water. The optimal amount of white sugar added was determined by sensory scoring and pH.

[0091] Figure 2 The results show that when the amount of white sugar added increases from 0.2% to 0.4%, the sensory score of soda water shows an upward trend. When the amount of white sugar added is 0.4%, the sensory score of soda water is the highest; when the amount of white sugar added continues to increase, the sensory score of soda water has a downward trend. When the amount of white sugar added is 0.2%, the pH value is 8.4, and when the amount added is 0.04%, the pH value is 8.4. Therefore, when the amount of white sugar added is 0.4%, it is most suitable for preparing soda water. Therefore, when the amount of white sugar added is 0.4%, the sensory score of soda water is the best.

[0092] (3) Single factor test of acesulfame potassium addition

[0093] Under the conditions of adding 10% poplar alkali extract, 0.4% white sugar, 0.06% citric acid and 0.009% niacinamide, 0.0050%, 0.0075%, 0.010%, 0.0125% or 0.0150% acesulfame potassium were added respectively, and the balance was made up with pure water. The optimal amount of acesulfame potassium was determined by sensory scoring and pH.

[0094] Figure 3 The results show that when the amount of acesulfame potassium added increases from 0.0050% to 0.0075%, the sensory score of soda water shows an upward trend. When the amount of acesulfame potassium added is 0.0075%, the sensory score of soda water is the highest; as the amount of acesulfame potassium added continues to increase, the sensory score of soda water has a downward trend. This shows that when the amount of acesulfame potassium added is 0.0075%, it is most suitable for preparing soda water, so the sensory score of soda water is the best when the amount of acesulfame potassium added is 0.0075%.

[0095] (4) Single factor test of citric acid addition

[0096] Under the conditions of adding 10% poplar alkali extract, 0.4% white sugar, 0.0075% acesulfame potassium and 0.009% niacinamide, 0.02%, 0.04%, 0.06%, 0.08% or 0.1% citric acid were added respectively, and the balance was made up with pure water. The optimal amount of citric acid added was determined by sensory scoring and pH.

[0097] Figure 4 The results show that when the amount of citric acid added increases from 0.02% to 0.06%, the sensory score of soda water shows an upward trend. When the amount of citric acid added is 0.06%, the sensory score of soda water is the highest. As the amount of citric acid added continues to increase, the sensory score of soda water has a downward trend. This shows that when the amount of citric acid added is 0.06%, it is most suitable for preparing soda water. When the amount of citric acid added is 0.06%, the pH value is 8.4, and when the amount of added is 0.08%, the pH value is 7.9. When the amount of citric acid added is 0.06%, the sensory score of soda water is the best.

[0098] (5) Single factor test of niacinamide addition

[0099] Under the conditions of adding 10% poplar alkali extract, 0.4% white sugar, 0.0075% acesulfame potassium and 0.06% citric acid, niacinamide was added at 0.003%, 0.006%, 0.009%, 0.012% or 0.015% respectively, and the balance was made up with pure water. The optimal amount of niacinamide was determined by sensory scoring and pH.

[0100] Figure 5 The results show that when the amount of niacinamide added increases from 0.003% to 0.009%, the sensory score of soda water shows an upward trend. When the amount of niacinamide added is 0.009%, the sensory score of soda water is the highest. As the amount of niacinamide added continues to increase, the sensory score of soda water shows a downward trend. This shows that when the amount of niacinamide added is 0.09%, it is most suitable for preparing soda water. Therefore, when the amount of niacinamide added is 0.009%, the sensory score of soda water is the best.

[0101] (6) Optimal blending process verification

[0102] A preparation method of non-gasified poplar alkali soda water comprises the following steps:

[0103] The poplar alkali extract prepared in Example 2 was added in an amount of 9% (weight percent), citric acid was added in an amount of 0.06% (weight percent), white sugar was added in an amount of 0.4% (weight percent), acesulfame potassium was added in an amount of 0.0075% (weight percent), and niacinamide was added in an amount of 0.009% (weight percent), and the balance was supplemented with water, mixed, and carbonate-free poplar alkali soda water was prepared.

[0104] The optimal blending process was repeated three times and the average value was taken. The actual sensory score was 93.5 points, which was close to the predicted theoretical value of 93.7624 points, and was able to improve the astringency of poplar alkali.

[0105] Example 4

[0106] Preparation of Populus euphratica Soda Water Flavor Product

[0107] According to the optimal amounts of the poplar alkali extract, white sugar, acesulfame potassium, citric acid and niacinamide prepared in Example 2 of the carbonated poplar alkali soda water obtained in step (6) of Example 3, 10 flavored soda water drinks, including lime, jasmine, sweet orange, white grape, strawberry, grapefruit, peach, prune, cantaloupe and apple, were formulated by adding edible flavors according to the most popular flavors of soda water drinks on the market. The optimal amount of edible flavors was determined by sensory scoring (see Table 2).

[0108] In the following steps, the percentages involved in steps (1) to (10) are all weight percentages.

[0109] (1) Single factor test on the amount of lime flavor added

[0110] Under the conditions of adding 9% poplar alkali extract, 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.01%, 0.03%, 0.05%, 0.07% or 0.09% lime flavor were added respectively, and the balance was made up with pure water. The amount of lime flavor added was determined by sensory scoring to prepare lime-flavored poplar alkali soda water.

[0111] (2) Single factor test on the amount of jasmine essence added

[0112] Under the conditions of adding 9% poplar alkali extract, 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.01%, 0.03%, 0.05%, 0.07% or 0.09% jasmine essence were added respectively, and the balance was made up with pure water. The amount of jasmine essence added was determined by sensory scoring to prepare jasmine flavored poplar alkali soda water.

[0113] (3) Single factor test on the amount of sweet orange flavor added

[0114] Under the conditions of adding 9% populus euphratica extract, 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.01%, 0.03%, 0.05%, 0.07% or 0.09% sweet orange flavor was added respectively, and the balance was made up with pure water. The amount of sweet orange flavor added was determined by sensory scoring to prepare sweet orange flavored populus euphratica soda water.

[0115] (4) Single factor test on the amount of white grape flavor added

[0116] Under the conditions of adding 9% poplar alkali extract, 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.05%, 0.075%, 0.1%, 0.125% or 0.15% white grape flavor were added respectively, and the balance was made up with pure water. The amount of white grape essence added was determined by sensory scoring to prepare white grape flavored poplar alkali soda water.

[0117] (5) Single factor test on the amount of strawberry flavor added

[0118] Under the conditions of adding 9% populus euphratica extract, 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.05%, 0.075%, 0.1%, 0.125% and 0.15% strawberry flavor were added respectively. The amount of strawberry flavor added was determined through sensory scoring to prepare strawberry-flavored populus euphratica soda water.

[0119] (6) Single factor test on the amount of grapefruit flavor added

[0120] Under the conditions of adding 9% populus euphratica extract, 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.05%, 0.075%, 0.1%, 0.125% or 0.15% grapefruit flavor was added respectively, and the balance was made up with pure water. The amount of grapefruit essence added was determined by sensory scoring to prepare grapefruit flavored populus euphratica soda water.

[0121] (7) Single factor test on peach flavor addition

[0122] Under the conditions of adding 9% poplar alkali extract, 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.05%, 0.075%, 0.1%, 0.125% or 0.15% peach flavor was added respectively, and the balance was made up with pure water. The amount of peach flavor added was determined by sensory scoring to prepare peach-flavored poplar alkali soda water.

[0123] (8) Single factor test on the amount of prune flavor added

[0124] Under the conditions of adding 9% poplar alkali extract, 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.01%, 0.03%, 0.05%, 0.07% or 0.09% prune flavor were added respectively, and the balance was made up with pure water. The amount of prune flavor added was determined by sensory scoring to prepare prune-flavored poplar alkali soda water.

[0125] (9) Single factor test on the amount of cantaloupe flavor added

[0126] Under the conditions of adding 9% poplar alkali extract, 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.01%, 0.03%, 0.05%, 0.07% or 0.09% cantaloupe flavor were added respectively, and the balance was made up with pure water. The amount of cantaloupe flavor added was determined by sensory scoring to prepare cantaloupe flavored poplar alkali soda water.

[0127] (10) Single factor test on the amount of apple flavor added

[0128] Under the conditions of adding 9% poplar alkali extract, 0.4% white sugar, 0.0075% acesulfame potassium, 0.06% citric acid and 0.009% niacinamide, 0.05%, 0.075%, 0.1%, 0.125% or 0.15% apple flavor was added respectively, and the balance was made up with pure water. The amount of apple flavor added was determined by sensory scoring to prepare apple-flavored poplar alkali soda water.

[0129] A series of poplar alkali flavored beverages were prepared by adding edible flavors and designed a single factor experiment, and the beverages were scored using the sensory scoring criteria described in Table 2.

[0130] The results showed that 10 flavors of poplar alkali soda water were prepared by adding 0.05% lime flavor, 0.05% jasmine flavor, 0.05% sweet orange flavor, 0.075% white grape flavor, 0.075% strawberry flavor, 0.075% grapefruit flavor, 0.075% peach flavor, 0.05% prune flavor, 0.05% cantaloupe flavor and 0.075% apple flavor, which had the highest sensory scores and were determined to be the optimal addition amount of edible flavors.

[0131] Example 5

[0132] A batch of poplar alkali soda water or flavored poplar alkali soda water product samples were prepared, with four groups of 20 bottles in each group, among which the first group was lime flavored poplar alkali soda water; the second group was white grape flavored poplar alkali soda water; the third group was strawberry flavored poplar alkali soda water; and the fourth group was poplar alkali soda water.

[0133] The preparation of the poplar alkali soda water in this embodiment adopts the method of step (6) of Example 3 to prepare the carbonate-free poplar alkali soda water.

[0134] The preparation of the lime flavored poplar alkali soda water in this embodiment is as follows:

[0135] 9% (weight percent) of the poplar alkali extract prepared in Example 2, 0.4% (weight percent) of white granulated sugar, 0.0075% (weight percent) of acesulfame potassium, 0.06% (weight percent) of citric acid, 0.009% (weight percent) of niacinamide, 0.05% of lime essence, and the remainder made up with pure water, were mixed to prepare flavored poplar alkali soda water.

[0136] The preparation of white grape flavored poplar alkali soda water in this embodiment is as follows:

[0137] 9% (weight percent) of the poplar alkali extract prepared in Example 2, 0.4% (weight percent) of white granulated sugar, 0.0075% (weight percent) of acesulfame potassium, 0.06% (weight percent) of citric acid, 0.009% (weight percent) of niacinamide, 0.075% of white grape essence, and the remainder made up with pure water, were mixed to prepare flavored poplar alkali soda water.

[0138] The preparation of strawberry flavored poplar alkali soda water in this embodiment is as follows:

[0139] 9% (weight percent) of the poplar alkali extract prepared in Example 2, 0.4% (weight percent) of white granulated sugar, 0.0075% (weight percent) of acesulfame potassium, 0.06% (weight percent) of citric acid, 0.009% (weight percent) of niacinamide, 0.075% of strawberry essence, and the remainder made up with pure water, were mixed to prepare flavored poplar alkali soda water.

[0140] 5.1 Study on the quality standards of poplar alkali soda water and flavor products

[0141] (1) Sensory indicators: Conform to the sensory evaluation requirements for soda water beverages in T / CNHAW 3-2018, Still Soda Water Beverages.

[0142] (2) Physical and chemical indicators: pH value determination: using pH meter;

[0143] (3) Microbiological indicators: The method for determining the total colony count shall refer to GB 4789.2-2016, the method for determining the coliform group shall refer to GB 4789.3-2016, and the method for determining the mold shall refer to GB 4789.15-2016.

[0144] The results in Table 3 show that the pH value range of poplar alkali soda water, lime flavor poplar alkali soda water, white grape flavor poplar alkali soda water and strawberry flavor poplar alkali soda water products is 8-8.5, which meets the standard of soda water; the microbiological index detection of poplar alkali soda water, lime flavor poplar alkali soda water, white grape flavor poplar alkali soda water and strawberry flavor poplar alkali soda water product samples shows that the total colony count of each product is less than 25CFU / g, the coliform group is less than 3MPN / 100mL, and mold is not detected. They all meet the requirements of "National Food Safety Standard Food Microbiology Examination Coliform Group Count" GB4789.3-2016 and "National Food Safety Standard Food Microbiology Examination Mold and Yeast Count" GB4789.15-2016.

[0145] Table 3 Quality determination results of poplar alkali soda water or flavored poplar alkali soda water products

[0146] project Group 1 Group 2 Group 3 Group 4 pH 8.3 8.4 8.3 8.3 Total colony count / (CFU / mL) 23 15 18 17 Coliform group / (MPN / mL) ＜3 ＜3 ＜3 ＜3 Mold / (CFU / mL) Not detected Not detected Not detected Not detected

[0147] 5.2 Study on the stability of poplar alkali soda water and flavor products

[0148] 5.2.1 Strong light irradiation test: Prepare a batch of poplar alkali soda water, lime flavor poplar alkali soda water, white grape flavor poplar alkali soda water and strawberry flavor poplar alkali soda water product samples, four groups of 5 bottles each, place them in a light box under the condition of light intensity of 4500±500Lx, and irradiate them continuously for 15 days. Take one group at 0, 5, 10 and 15 days respectively to observe and record the changes in the properties, pH value, color and odor of the soda water. Record the results and calculate their average value.

[0149] The results in Table 4 show that strong light irradiation has little effect on the properties, pH value, color and odor of poplar alkali soda water, lime flavored poplar alkali soda water, white grape flavored poplar alkali soda water and strawberry flavored poplar alkali soda water, and there is no obvious change during storage. Strong light will not affect the stability of poplar alkali soda water, lime flavored poplar alkali soda water, white grape flavored poplar alkali soda water and strawberry flavored poplar alkali soda water, and there is no need to consider the strong light factor during storage.

[0150] Table 4 Strong light irradiation test results

[0151]

[0152] 5.2.1 High temperature test: Prepare a batch of poplar alkali soda water, lime flavor poplar alkali soda water, white grape flavor poplar alkali soda water and strawberry flavor poplar alkali soda water product samples, four groups of 5 cans each, placed in a constant temperature incubator at 60℃ for 15 consecutive days, and take one group at 0, 5, 10 and 15 days to observe and record the changes in the properties, pH value, color and odor of the soda water. Record the results and calculate their average value.

[0153] As shown in Table 5, the properties, color and smell of poplar alkali soda water, lime-flavored poplar alkali soda water, white grape-flavored poplar alkali soda water and strawberry-flavored poplar alkali soda water were greatly changed after being placed at 60°C for 15 days, indicating that poplar alkali soda water is sensitive to temperature and temperature factors should be considered during storage to avoid long-term exposure to high temperature.

[0154] Table 5 High temperature test results

[0155]

[0156] 5.2.2 High humidity test: Prepare a batch of poplar alkali soda water, lime flavor poplar alkali soda water, white grape flavor poplar alkali soda water and strawberry flavor poplar alkali soda water product samples, four groups of 5 cans each, place them in an incubator at a humidity of 90% ± 5% for 15 consecutive days, take one group at 0, 5, 10 and 15 days respectively to observe and record the changes in the properties, pH value, color and odor of the soda water. Record the results and calculate their average value.

[0157] As shown in Table 6, high humidity has little effect on the properties, pH value, color and odor of poplar alkali soda water, lime-flavored poplar alkali soda water, white grape-flavored poplar alkali soda water and strawberry-flavored poplar alkali soda water, and there is no need to consider the high humidity factor during storage.

[0158] Table 6 High humidity test results

[0159]

[0160] 5.2.3 Accelerated test: Prepare 1 batch of samples of poplar alkali soda water, lime flavor poplar alkali soda water, white grape flavor poplar alkali soda water and strawberry flavor poplar alkali soda water, four groups of 5 cans each, and place them at a temperature of 40℃±2℃ and a relative humidity of 80%±5% for 30 days. Take one group at 0, 10, 20 and 30 days to observe and record the changes in the properties, pH value, color and odor of the soda water, and conduct microbial testing. Record the results and calculate their average value.

[0161] The results in Table 7 show that when the accelerated test was conducted on poplar alkali soda water, lime flavored poplar alkali soda water, white grape flavored poplar alkali soda water and strawberry flavored poplar alkali soda water beverages at a temperature of 40℃±2℃ and a relative humidity of 80%±5%, the properties, pH value, color and odor of the soda water were all affected on the 30th day, indicating that poplar alkali soda water, lime flavored poplar alkali soda water, white grape flavored poplar alkali soda water and strawberry flavored poplar alkali soda water are easy to deteriorate at high temperatures and will not be affected under normal temperature and humidity conditions, indicating that high temperatures should be avoided in daily storage of soda water.

[0162] Table 7 Accelerated test results

[0163]

[0164] 5.2.4 Soda water composition test: The properties, sensory properties, pH, calcium, magnesium, potassium, and sodium contents of the soda water were determined according to Example 1. The pH was determined according to GB5009.237-2016, and the result was rounded to one decimal place. The calcium, magnesium, potassium, and sodium contents were determined according to GB / T 13885-2017.

[0165] The carbonated poplar alkali soda water obtained in step (6) of Example 3 was colorless, transparent, uniform in texture, free of odor, slightly sweet in taste and with a lemon aroma, a pH value of 8.3, a calcium content of 3.04 mg / L, a magnesium content of 0.82 mg / L, a potassium content of 0.35 mg / L, a sodium content of 3.24 mg / L, and a selenium content of 0.211×10 -4 mg / L.

[0166] Example 6

[0167] A preparation method of non-gasified poplar alkali soda water comprises the following steps:

[0168] The poplar alkali extract prepared in Example 2 was added in an amount of 9% (weight percent), citric acid was added in an amount of 0.06% (weight percent), white granulated sugar was added in an amount of 0.4% (weight percent), acesulfame potassium was added in an amount of 0.0075% (weight percent), and niacinamide was added in an amount of 0.009% (weight percent), and the balance was made up with water, mixed, and sterilized at 85° C. for 15 min to prepare non-carbonated poplar alkali soda water.

[0169] Filling: Pour the sterilized carbonated poplar alkali soda water into a 250mL plastic bottle, seal it with a sealing machine, place it at room temperature and then refrigerate it for storage.

[0170] Microbiological testing of non-carbonated poplar alkali soda water: refer to GB 4789.2-2016 for the total colony count determination method, GB 4789.3-2016 for the coliform determination method, and GB4789.15-2016 for the mold determination method.

[0171] The results showed that the total number of bacteria was 68 CFU / g, the number of molds was not detected, and the coliform group was less than 3 MPN / 100mL. This is in line with the microbial limit requirements of "Still Soda Water Beverages" T / CNHAW3-2018.

[0172] Acute toxicity experiment: According to the "Dietary Guidelines for Chinese Residents", the maximum daily drinking water for adults is 1700mL, and the average weight of adults is 60kg, which is converted to 153mL / 60kg / d of the original solution of poplar alkali in soda water. The weight of Kunming mice in the laboratory is 50g±2g. According to 50g, the daily intake of poplar alkali concentrate in non-gas poplar alkali soda water by mice is 0.1275mL / 50g / d. In this example, 80 male and female mice were selected and divided into 4 groups, and a normal dose group, a 2-fold dose group, a 4-fold dose group and a control group were taken. The control group was given the same volume of distilled water according to the normal dose of 0.13mL / d, 2-fold dose of 0.26mL / d, and 4-fold dose of 0.52mL / d for gavage for 7d. During gavage, the state of the mice, appearance, behavior, diet, etc. were observed every day.

[0173] The results showed that the mice ate normally, had a normal body weight, and did not die or become depressed.

[0174] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. An application of a poplar alkali extract in the preparation of soda water, characterized in that: The preparation method of the poplar alkali extract comprises the following steps: The poplar alkali powder is mixed with water, subjected to ultrasonication, centrifuged, the supernatant a is collected, filtered, the supernatant b is collected, and the poplar alkali stock solution is obtained; The poplar alkali stock solution is mixed with activated carbon and treated in a water bath to obtain the poplar alkali extract.

2. The use according to claim 1, characterized in that: The preparation of the poplar alkali powder comprises the following steps: The poplar alkali is crushed and sieved to obtain poplar alkali powder; The mass volume ratio of the poplar alkali powder to water is 1: (35-45); the power of the ultrasound is 420-540W, the time of the ultrasound is 10-20min, and the temperature of the ultrasound is 45-55°C; The volume mass ratio of the poplar alkali stock solution to the activated carbon is 100:(5.0-5.5); the temperature of the water bath is 50-55°C, the time of the water bath is 80-85 minutes; the pH of the water bath treatment is 8-9; The activated carbon is pretreated activated carbon; The pretreatment step comprises: soaking the activated carbon in a sodium hydroxide solution, filtering after the first boiling, washing with deionized water until neutral, then soaking in a hydrochloric acid solution, boiling and filtering for the second time, washing with deionized water until neutral, and drying to obtain the pretreated activated carbon.

3. The use according to claim 2, characterized in that: The sieved particle size is 40 to 80 meshes.

4. The use according to claim 3, characterized in that: The concentration of the sodium hydroxide solution is 3-7%; the concentration of the hydrochloric acid solution is 4-8 mol / L; the first boiling time is 20-30 minutes; and the second boiling time is 20-30 minutes.

5. A poplar alkali soda water, characterized in that: It is composed of the following raw materials in percentage by weight: 5% to 15% of the poplar alkali extract according to any one of claims 1 to 4, 0.3% to 0.4% of white sugar, 0.007% to 0.008% of acesulfame potassium, 0.05% to 0.07% of citric acid, 0.008% to 0.01% of nicotinamide, and the balance being water.

6. The method for preparing poplar alkali soda water according to claim 5, characterized in that: The method comprises the following steps: mixing the poplar alkali extract, white sugar, acesulfame potassium, citric acid, nicotinamide and water to obtain the product.

7. A flavored poplar alkali soda water, characterized in that: The flavored poplar alkali soda water comprises edible flavoring and the poplar alkali soda water according to claim 6.

8. The flavored poplar alkali soda water according to claim 7, characterized in that: The edible flavor includes one or more of lime flavor, jasmine flavor, sweet orange flavor, white grape flavor, strawberry flavor, grapefruit flavor, peach flavor, prune flavor, cantaloupe flavor and apple flavor.

9. The flavored poplar alkali soda water according to claim 8, characterized in that: The weight percentages of the lime essence, jasmine essence, sweet orange essence, white grape essence, strawberry essence, grapefruit essence, peach essence, prune essence, cantaloupe essence and apple essence when added are 0.03%-0.07%, 0.03%-0.07%, 0.03%-0.07%, 0.06%-0.08%, 0.07%-0.08%, 0.06%-0.08%, 0.06%-0.08%, 0.03%-0.07%, 0.03%-0.07% and 0.06%-0.08%, respectively.

10. A method for preparing the flavored poplar alkali soda water according to any one of claims 7 to 9, characterized in that: The method comprises the following steps: the edible essence and poplar alkali soda water are mixed to prepare the flavor.

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