Dendrobium officinale-grapefruit compound beverage and preparation method thereof

Abstract

The invention provides a dendrobium officinale-grapefruit compound beverage and a preparation method thereof, and belongs to the technical field of beverage processing. The preparation method comprises the following steps: (1) performing preliminary crushing and wet-process superfine grinding treatment on grapefruit pulp to obtain grapefruit primary pulp; (2) mixing the dendrobium officinale dry powder with water, performing wet superfine grinding and solid-liquid separation, and collecting a liquid part to obtain dendrobium officinale pulp; and (3) mixing the Huyou puree with the dendrobium officinale pulp, adding citric acid and xylitol, shearing, and sterilizing to obtain the dendrobium officinale-Huyou composite beverage. According to the preparation method, a mild physical crushing technology and a homogeneous shearing technology are combined with a wet superfine grinding technology, so that nanoscale particle size treatment of the Huyou puree and the dendrobium officinale pulp is realized, small particle size and uniform distribution of the obtained pulp are ensured, and the taste level and the physical stability of the dendrobium officinale-Huyou composite beverage are greatly improved; and the flavor characteristic of the product is obviously improved by finely adjusting the compound proportion.

Description

Technical Field

[0001] The present invention relates to the technical field of beverage processing, and particularly relates to a Dendrobium officinale - Citrus changshanensis composite beverage and a preparation method thereof. Background Art

[0002] Changshan Citrus changshanensis originated from Hujiacun, Qingshi, Changshan. It has excellent qualities such as tolerance to barrenness, cold, and storage, as well as effects such as clearing heat and detoxifying, relieving cough and reducing phlegm, stabilizing blood sugar, and sobering up from alcohol. Dendrobium officinale is a precious Chinese herbal medicine and nourishing food. It was officially included in the catalog of medicines and foods with the same origin in November 2023 and has various effects such as tonifying the spleen and stomach, promoting blood circulation and removing stasis, and enhancing immunity.

[0003] With the continuous expansion of the planting scale of Citrus changshanensis in Changshan County, the output of Citrus changshanensis has been increasing day by day. However, currently, the Citrus changshanensis on the market is mainly sold as fresh fruits, and there are problems such as high transportation costs, few types of deep - processed products, and low economic added value of products; Dendrobium officinale contains rich polysaccharide components. These polysaccharide components not only have rich nutritional properties but also endow it with unique colloidal viscosity characteristics, and can be used as an ideal colloidal stabilizer in beverages to improve the texture and stability of the drink.

[0004] Therefore, providing a Dendrobium officinale - Citrus changshanensis composite beverage is of great significance for the comprehensive utilization of Citrus changshanensis and Dendrobium officinale. Summary of the Invention

[0005] The purpose of the present invention is to provide a Dendrobium officinale - Citrus changshanensis composite beverage and a preparation method thereof.

[0006] The present invention adopts mild physical crushing technology, homogenization shearing technology combined with wet ultrafine grinding technology to achieve nanoscale particle size treatment of Citrus changshanensis pulp and Dendrobium officinale pulp, ensuring that the particle size of the obtained pulp is small and evenly distributed, greatly improving the taste level and physical stability of the Dendrobium officinale - Citrus changshanensis composite beverage, and significantly improving the flavor characteristics of the product by fine - tuning the composite ratio.

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

[0008] The present invention provides a preparation method of a Dendrobium officinale - Citrus changshanensis composite beverage, comprising the following steps:

[0009] (1) Subject the Citrus changshanensis pulp to preliminary crushing and wet ultrafine grinding treatment to obtain Citrus changshanensis raw pulp;

[0010] (2) Mix the Dendrobium officinale dry powder with water, conduct wet ultrafine grinding, perform solid - liquid separation, and collect the liquid part to obtain Dendrobium officinale pulp;

[0011] (3) Mix the Citrus changshanensis raw pulp with the Dendrobium officinale pulp, add citric acid and xylitol for shearing, and sterilize to obtain the Dendrobium officinale - Citrus changshanensis composite beverage.

[0012] Preferably, the method of preliminary pulverization in step (1) is: mixing pomelo pulp with water and then using a wall breaker for preliminary pulverization; the mass ratio of pomelo pulp to water during mixing is 0.8 - 1.2:3 - 5, the rate during preliminary pulverization is 15000 - 25000 rpm, and the time is 2 - 4 min.

[0013] Preferably, a 300 - 400 mesh sieve is used during the wet ultrafine pulverization in step (1), and the rate of the wet ultrafine pulverization is 1000 - 1500 rpm.

[0014] Preferably, the mass ratio of dried dendrobium officinale powder to water during mixing in step (2) is 0.8 - 1.2:30 - 50; a 300 - 400 mesh sieve is used during the wet ultrafine pulverization, and the rate of the wet ultrafine pulverization is 1000 - 1500 rpm.

[0015] Preferably, the method of solid - liquid separation in step (2) is centrifugation, the rate of centrifugation is 6000 - 10000 rpm, and the time is 8 - 12 min.

[0016] Preferably, the mass ratio of pomelo puree to dendrobium officinale puree during mixing in step (3) is 1.5 - 4:0.8 - 1.2.

[0017] Preferably, the addition amount of citric acid to the mixture of pomelo puree and dendrobium officinale puree has a mass ratio of 0.8 - 1.2:400 - 550; the addition amount of xylitol to the mixture of pomelo puree and dendrobium officinale puree has a mass ratio of 0.8 - 1.2:8 - 12.

[0018] Preferably, the rate during shearing in step (3) is 10000 - 15000 rpm, and the time is 3 - 7 min.

[0019] Preferably, the method of sterilization in step (3) is ultra - high temperature instantaneous sterilization, the temperature of the ultra - high temperature instantaneous sterilization is 130 - 150 °C, and the time is 2 - 8 s.

[0020] The present invention provides a dendrobium officinale - pomelo composite beverage prepared by the above - mentioned method.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The present invention processes pomelo pulp and Dendrobium officinale pulp through an innovative wet ultrafine grinding technology, which has the advantages of high grinding efficiency and good product quality. Through this technology, the Dendrobium officinale dry powder is subjected to nanoscale cell wall breaking treatment, and the prepared Dendrobium officinale pulp is compounded with the pomelo pulp. This not only significantly improves the taste level and physical stability of the Dendrobium officinale - pomelo compound beverage, but also enhances its flavor characteristics. The present invention opens up a new way for the comprehensive utilization of pomelo and Dendrobium officinale, and has broad market prospects and industrial value. Brief Description of the Drawings

[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only the embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on the provided drawings.

[0024] Figure 1 Particle size and potential data of the Huyu juice obtained from different treatment groups in Test Example 1;

[0025] Figure 2 PCA results of the electronic tongue of the Huyu juice obtained from different treatment groups in Test Example 2;

[0026] Figure 3 Radar chart of the electronic response values of the Huyu juice obtained from different treatment groups in Test Example 2;

[0027] Figure 4 PCA results of the electronic nose of the Huyu juice obtained from different treatment groups in Test Example 2;

[0028] Figure 5 Determination results of the total flavonoid and total phenol contents in the Huyu juice obtained from different treatment groups in Test Example 3. Detailed Embodiments

[0029] The present invention provides a method for preparing a Dendrobium officinale - pomelo compound beverage, which includes the following steps:

[0030] (1) Subject the pomelo pulp to preliminary crushing and wet ultrafine grinding treatment to obtain pomelo pulp;

[0031] (2) Mix the Dendrobium officinale dry powder with water, perform wet ultrafine grinding, carry out solid - liquid separation, and collect the liquid part to obtain Dendrobium officinale pulp;

[0032] (3) Mix the pomelo pulp with the Dendrobium officinale pulp, add citric acid and xylitol, shear, and sterilize to obtain the Dendrobium officinale - pomelo compound beverage.

[0033] In the present invention, the method of preliminary pulverization in step (1) is as follows: Pomelo pulp is mixed with water and then preliminarily pulverized using a wall breaker; the mass ratio of pomelo pulp to water during mixing is 0.8 - 1.2:3 - 5, preferably 0.9 - 1.1:3.5 - 4.5, and more preferably 1:4; the rate during preliminary pulverization is 15000 - 25000 rpm, preferably 18000 - 22000 rpm, and more preferably 20000 rpm, and the time is 2 - 4 min, preferably 2.5 - 3.5 min, and more preferably 3 min.

[0034] In the present invention, a 300 - 400 mesh sieve is used during the wet ultrafine pulverization in step (1), preferably a 325 mesh sieve; the rate of the wet ultrafine pulverization is 1000 - 1500 rpm, preferably 1100 - 1400 rpm, and more preferably 1200 rpm.

[0035] In the present invention, the mass ratio of dried Dendrobium officinale powder to water during mixing in step (2) is 0.8 - 1.2:30 - 50; a 300 - 400 mesh sieve is used during the wet ultrafine pulverization, preferably a 325 mesh sieve; the rate of the wet ultrafine pulverization is 1000 - 1500 rpm, preferably 1100 - 1400 rpm, and more preferably 1200 rpm.

[0036] In the present invention, the method of solid - liquid separation in step (2) is centrifugation, the rate of centrifugation is 6000 - 10000 rpm, preferably 7000 - 9000 rpm, and more preferably 8000 rpm, and the time is 8 - 12 min, preferably 9 - 11 min, and more preferably 10 min.

[0037] In the present invention, the mass ratio of pomelo puree to Dendrobium officinale puree during mixing in step (3) is 1.5 - 4:0.8 - 1.2, preferably 1.5 - 4:0.9 - 1.1, more preferably 1.5 - 4:1, and even more preferably 1.5:1.

[0038] In the present invention, the addition amount of citric acid and the mass ratio of the mixed solution of pomelo puree and Dendrobium officinale puree is 0.8 - 1.2:400 - 550, preferably 0.9 - 1.1:450 - 530, and more preferably 1:500; the addition amount of xylitol and the mass ratio of the mixed solution of pomelo puree and Dendrobium officinale puree is 0.8 - 1.2:8 - 12, preferably 0.9 - 1.1:9 - 11, and more preferably 1:10.

[0039] In the present invention, the rate during shearing in step (3) is 10,000 - 15,000 rpm, preferably 11,000 - 13,000 rpm, and more preferably 12,000 rpm; the time is 3 - 7 min, preferably 4 - 6 min, and more preferably 5 min.

[0040] In the present invention, the sterilization method in step (3) is ultra-high temperature instantaneous sterilization. The temperature of the ultra-high temperature instantaneous sterilization is 130 - 150 °C, preferably 140 °C, and the time is 2 - 8 s, preferably 4 - 8 s, and more preferably 8 s.

[0041] The present invention provides a Dendrobium officinale - Citrus grandis 'Tomentosa' composite beverage prepared by the above method.

[0042] The technical solutions provided by the present invention will be described in detail below in conjunction with embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0043] Embodiment 1

[0044] A preparation method of a Dendrobium officinale - Citrus grandis 'Tomentosa' composite beverage (huyu juice) is as follows:

[0045] (1) Mix the pulp of Changshan pomelo and drinking water at a mass ratio of 1:4, and initially crush it for 3 min at a rate of 20,000 rpm using a wall breaker, and then process it under the condition of 1200 rpm using a wet ultrafine grinding system with a 400 - mesh sieve to obtain pomelo puree.

[0046] (2) Mix the dry powder of Dendrobium officinale and drinking water at a mass ratio of 1:40, and further crush it under the condition of 1200 rpm using a wet ultrafine grinding system with a 400 - mesh sieve. After centrifuging at 8000 rpm for 10 min, collect the supernatant to obtain Dendrobium officinale pulp.

[0047] (3) Mix the pomelo puree and the Dendrobium officinale pulp at a mass ratio of 3:2, add 0.2% citric acid and 10% xylitol based on the total mass of the pomelo and Dendrobium officinale pulp composite system, perform high - speed shearing at 12,000 rpm for 5 min, and perform ultra - high temperature instantaneous sterilization (UHT) at 150 °C for 8 s to obtain a Dendrobium officinale - Citrus grandis 'Tomentosa' composite beverage (huyu juice).

[0048] Embodiment 2

[0049] The difference between this embodiment and Embodiment 1 is only that the mass ratio of the pomelo puree and the Dendrobium officinale pulp during mixing in step (3) is different. In this embodiment, the pomelo puree and the Dendrobium officinale pulp are mixed at a mass ratio of 4:1. The remaining steps are the same as those in Embodiment 1.

[0050] Embodiment 3

[0051] The difference between this embodiment and Embodiment 1 is only that the mass ratio of the pomelo pulp to the Dendrobium officinale pulp is different when they are mixed in step (3). In this embodiment, the pomelo pulp and the Dendrobium officinale pulp are mixed at a mass ratio of 1:9. The remaining steps are the same as those in Embodiment 1.

[0052] Proportional 1

[0053] The difference between this proportional example and Embodiment 1 is only that the pomelo pulp is not processed by wet ultrafine grinding when preparing the pomelo pulp in step (1). In this proportional example, the pomelo pulp and drinking water are mixed at a mass ratio of 1:4, and a wall breaker is used to initially crush them at a rate of 20,000 rpm for 3 minutes to obtain the pomelo pulp. The remaining steps are the same as those in Embodiment 1.

[0054] Test Example 1 Particle Size and Potential of Huyu Juice

[0055] The sedimentation rate in the colloid is proportional to the particle size. The smaller the particles, the slower the precipitation speed in the juice, and the more stable the system. The Zeta-potential can reflect the magnitude of the interaction between medium particles to a certain extent. The larger the absolute value of the Zeta-potential, the stronger the electrostatic repulsion between particles, which is more conducive to the stability of the beverage system.

[0056] The particle size and potential data of the Huyu juice obtained from different treatment groups are as Figure 1 shown. It can be seen that as the proportion of the pomelo pulp after wet ultrafine grinding decreases, the particle size shows an upward trend. This may be because the content of the Dendrobium officinale pulp increases, and the pomelo juice with a smaller particle size does not dominate. Among them, the particle size of Embodiment 1 is the smallest, and the absolute value of the potential reaches the maximum. It should be noted that the system stability of Proportional 1 is not as good as the former. It can be seen that the wet ultrafine grinding technology can effectively improve the system stability of the Huyu juice, and the system is the most stable when the addition amount of the pomelo pulp is 60%.

[0057] Test Example 2 Electronic Tongue and Electronic Nose Data

[0058] The electronic tongue is an intelligent recognition electronic system, which is a new detection method developed in recent years to analyze and identify certain tastes of liquids by imitating the human taste mechanism. The initial design concept of the electronic tongue was to test certain taste characteristics of solutions by simulating the human sense of taste, and then it has been continuously developed and has great potential in the field of taste evaluation.

[0059] An electronic nose is a newly emerging intelligent sensory detection technology that can analyze and detect the aroma characteristics of different items, reducing errors in human sensory evaluation. The electronic nose head is composed of 10 different sensors, and radar charts and PCA are performed based on the response values of each sensor.

[0060] The electronic tongue and electronic nose data of pomelo juice obtained from different treatment groups are as Figures 2 to 4 shown.

[0061] The PCA (principal component analysis) results of the electronic tongue of pomelo juice obtained from different treatment groups are as Figure 2 shown. PCA1 and PCA2 respectively represent the two principal component factors in the system. The contribution rates of PCA1 and PCA2 are 70.89% and 9.88% respectively, and the cumulative contribution rate is 80.77%. The two contain a large amount of information and can reflect the overall characteristics of the samples. Each sample does not overlap and is far apart, indicating that there are significant differences in the taste characteristics among the four samples.

[0062] The radar chart of the electronic response values of pomelo juice obtained from different treatment groups is as Figure 3 shown. It can be seen that the electronic nose profiles of each sample are very similar. The W2S sensor is sensitive to alcohols, aldehydes and ketones. These components are mainly orange fragrance, mint flavor and fruit fragrance, but if the content is too high, it will be irritating and easily cause poor sensory experience. Compared with Comparative Example 1, the W2S response value of Example 1 has a certain degree of reduction, indicating that the drink added with wet ultrafine pulverized pomelo juice has a more gentle smell and a higher acceptability for consumers. At the same time, there is an obvious gap between Example 3 and other treatment groups, which may be because the addition amount of pomelo pulp is small, and at this ratio, the smell of Dendrobium officinale pulp dominates.

[0063] The PCA (principal component analysis) results of the electronic nose of pomelo juice obtained from different treatment groups are as Figure 4 shown, where PCA1 and PCA2 respectively represent the two principal component factors in the system. The contribution rates of PCA1 and PCA2 are 99.79% and 0.11% respectively, and the cumulative contribution rate is 99.9%. The two contain a large amount of information and can reflect the overall characteristics of the samples. Each sample does not overlap and is far apart, indicating that there are significant differences in the odor characteristics among the four samples.

[0064] Total flavonoid and total phenol contents in Test Example 3

[0065] (1) Determination of total phenol content

[0066] Drawing of the standard curve: Pipette 0.0 mL, 0.1 mL, 0.2 mL, 0.4 mL, 0.6 mL, 0.8 mL and 1.0 mL of 100 μg / mL gallic acid into 15-mL test tubes respectively, make up the volume to 6 mL with distilled water. After mixing, add 0.5 mL of Folin-Ciocalteu reagent to each tube, mix well. After 1 min, add 2 mL of 20% Na2CO3 solution, mix, and make up the volume to 10 mL with distilled water, then shake well. Incubate in a constant temperature water bath at 40 °C for 2 h, and cool to room temperature with cooling water. Measure the absorbance of each tube at 760 nm. Draw the standard curve with the gallic acid concentration as the abscissa and the absorbance value as the ordinate.

[0067] Determination of samples: Accurately pipette 0.1 mL of the sample into a 15-mL test tube, make up the volume to 6 mL with water. Add each reagent according to the method for making the standard curve, measure the absorbance value at a wavelength of 760 nm, substitute it into the standard curve, and calculate the total phenol content in the pomelo juice sample. The total phenol content in the sample is expressed as the milligrams of gallic acid per 100 g, with the unit of milligrams per hundred grams (mg / 100 g). The calculation formula is as follows:

[0068] Total phenol content = (c × V1) / (V2 × m)

[0069] c —— The concentration of gallic acid in the sample, with the unit of micrograms per milliliter (μg / mL);

[0070] V1 —— The total volume of the sample extract, with the unit of milliliters (mL);

[0071] V2 —— The volume of the sample for determination, with the unit of milliliters (mL);

[0072] m —— The mass of the sample, with the unit of grams (g).

[0073] (2) Determination of total flavonoid content

[0074] The aluminum ion colorimetric method was used to determine the total flavonoid content. The specific method is as follows: Take 1 mL of each concentration of rutin standard solution or sample extract solution, add 1 mL of 60% ethanol solution and 1 mL of 5% sodium nitrite solution, shake well, let stand for 6 min, then add 1 mL of 10% aluminum nitrate solution, shake well again and let stand for 6 min, then add 1 mL of 20% sodium hydroxide solution, let stand in the dark for 15 min, and measure the A 510 value at 510 nm, and zero with ethanol as the blank. The total flavonoid content is expressed in terms of rutin equivalents. Each sample was analyzed in triplicate.

[0075] The total flavonoid and total phenol contents in the pomelo juice obtained from different treatment groups are as Figure 5As shown, it can be seen that the total flavonoid content and total phenolic content in the Huyou juice prepared in Example 1 increased by 35.73% and 25.88% respectively compared with Comparative Example 1. This may be because flavonoid phenolic substances are heat-sensitive components, and wet ultrafine grinding can release and retain the original nutrients of Huyou to a greater extent through mild means, while a large amount of heat is generated during the operation of a traditional blender, resulting in the loss of flavonoid phenolic substances in the Huyou pulp.

[0076] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing a Dendrobium officinale - pomelo composite beverage, characterized in that, It includes the following steps: (1) Subject the pomelo pulp to preliminary crushing and wet ultrafine crushing to obtain pomelo raw pulp; (2) Mix the dried powder of Dendrobium officinale with water, conduct wet ultrafine crushing, perform solid-liquid separation, and collect the liquid part to obtain Dendrobium officinale pulp; (3) Mix the pomelo raw pulp with the Dendrobium officinale pulp, add citric acid and xylitol, shear, and sterilize to obtain a Dendrobium officinale-pomelo compound beverage.

2. The method according to claim 1, characterized in that, In step (1), the method of the preliminary crushing is: mix the pomelo pulp with water and then use a wall breaker for preliminary crushing; the mass ratio of the pomelo pulp to water during mixing is 0.8 - 1.2:3 - 5, the rate during the preliminary crushing is 15000 - 25000 rpm, and the time is 2 - 4 min.

3. The method according to claim 1, characterized in that, In step (1), a 300 - 400 mesh sieve is used during the wet ultrafine crushing, and the rate of the wet ultrafine crushing is 1000 - 1500 rpm.

4. The method according to claim 1, wherein In step (2), the mass ratio of the dried powder of Dendrobium officinale to water during mixing is 0.8 - 1.2:30 - 50; a 300 - 400 mesh sieve is used during the wet ultrafine crushing, and the rate of the wet ultrafine crushing is 1000 - 1500 rpm.

5. The method according to claim 1, wherein In step (2), the method of solid-liquid separation is centrifugation, the rate of centrifugation is 6000 - 10000 rpm, and the time is 8 - 12 min.

6. The method according to claim 1, characterized in that, In step (3), the mass ratio of the pomelo raw pulp to the Dendrobium officinale pulp during mixing is 1.5 - 4:0.8 - 1.

2.

7. The method according to claim 1, characterized in that, In step (3), the addition amount of citric acid and the mass ratio of the mixture of pomelo raw pulp and Dendrobium officinale pulp is 0.8 - 1.2:400 - 550; the addition amount of xylitol and the mass ratio of the mixture of pomelo raw pulp and Dendrobium officinale pulp is 0.8 - 1.2:8 - 12.

8. The method according to claim 1, characterized in that, In step (3), the rate during shearing is 10000 - 15000 rpm, and the time is 3 - 7 min.

9. The method according to claim 1, characterized in that, In step (3), the method of sterilization is ultra-high temperature instantaneous sterilization, the temperature of the ultra-high temperature instantaneous sterilization is 130 - 150 °C, and the time is 2 - 8 s.

10. A Dendrobium officinale-pomelo compound beverage prepared by the method according to any one of claims 1 - 9.

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