A refreshing appetizing blueberry honey compound beverage and a preparation method thereof

Abstract

The application provides a refreshing appetizing phyllanthus emblica honey compound beverage and a preparation method thereof, and belongs to the technical field of fruit juice beverages. According to mass percentages, the phyllanthus emblica compound beverage comprises 8-12% fructose syrup, 3-8% white granulated sugar, 15-25% phyllanthus emblica hydrolate fermentation liquor, 25-35% phyllanthus emblica original juice, 1-3% jujube flower honey, 2-4% honey, 0.6-1% citric acid monohydrate and 0.3-0.8% sodium citrate; wherein the phyllanthus emblica hydrolate fermentation liquor is prepared by mixing fermentation of Kluyveromyces marxianus and Xanthomonas campestris after phyllanthus emblica peel extraction. The phyllanthus emblica compound beverage prepared by the application not only retains the original aroma and nutritional substances of phyllanthus emblica, but also effectively reduces the bitterness, thereby providing a new idea for fruit juice beverages.

Description

Technical Field

[0001] This invention relates to the field of fruit juice beverage technology, specifically to a refreshing and appetizing kumquat honey compound beverage and its preparation method. Background Technology

[0002] Kumquat, also known as lime, green lime, or kaffir lime, is a small citrus fruit widely used in beverages, desserts, and other foods due to its unique sour taste and refreshing aroma. Kumquats also contain abundant aromatic oils that can enhance appetite. However, they also contain glycosides that contribute to bitterness and astringency, directly affecting the taste, flavor, and color of beverages made from kumquats.

[0003] The bitterness of kumquats mainly comes from naringin and limonene. Limonene has a strong bitter taste, and its bitterness in aqueous solution is 20 times that of naringin. During processing, D-cyclic lactone hydrolase in the fruit is activated, catalyzing the decomposition to produce limonene, causing the kumquat to become bitter after juicing. This phenomenon is further aggravated in subsequent processing and is known as "post-bitterness." It masks other fresh fruit aromas and sweetness in the juice and affects the flavor of the juice. However, naringin and limonene have certain health benefits, and removing them completely would have a certain impact on their efficacy. As research progresses, sweeteners are generally added to enhance the perception of sweetness, thus confusing the brain's taste buds and masking bitterness to some extent. However, excessive intake of traditional sugar-based sweeteners can lead to high blood sugar levels, increasing the burden on diabetic patients, thus limiting their application. Another method involves using naringin-encapsulated films made from β-cyclodextrin to remove bitterness from fruit juice. While this method is effective in removing bitterness from fruit juice, the encapsulation rate and loading capacity of β-cyclodextrin are limited, and the aromatic substances in the fruit juice are easily encapsulated by β-cyclodextrin, resulting in a loss of flavor.

[0004] Traditional kumquat beverages primarily use the pulp for juicing to ensure the flavor of the kumquat juice, while the peel is usually discarded. This means that the nutrients and bioactive substances in the peel are not fully utilized. For example, Chinese patent CN201310636880.7 discloses a method for preparing a kumquat beverage by juicing peeled and seeded kumquats and mixing them with other ingredients. Although the resulting juice removes the sourness and bitterness and retains the unique effects and flavor of kumquat, the nutritional composition of the juice is limited, and the peel is wasted.

[0005] Therefore, the processing and utilization technology of kumquats needs to be further improved, so as not to affect their health benefits, while also effectively improving their sensory quality. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention extracts kumquat peel and then ferments it using a mixture of Kluwer-Pichia pastoris and Xylostella xylostella to obtain kumquat hydrosol fermentation liquid. This liquid is then mixed with kumquat juice, honey, and other auxiliary ingredients to prepare a sweet and sour, refreshing and appetizing kumquat honey compound beverage. This beverage not only has a strong aroma and fruity taste but also reduces bitterness.

[0007] To achieve the above objectives, the present invention provides the following technical solution to address the technical problem:

[0008] On the one hand, the present invention provides a refreshing and appetizing kumquat honey compound beverage, which, by mass percentage, comprises 8-12% fructose syrup, 3-8% white sugar, 15-25% kumquat hydrosol fermentation liquid, 25-35% kumquat juice, 1-3% jujube honey, 2-4% honey, 0.6-1% citric acid monohydrate, and 0.3-0.8% sodium citrate.

[0009] The kumquat hydrosol fermentation liquid is prepared by extracting kumquat peel and then fermenting it with a mixture of Kluyveromyces yeast and Xylose bacillus.

[0010] In some embodiments, the kumquat compound beverage comprises, by weight percentage, 10% fructose syrup, 5% white sugar, 20% kumquat hydrosol fermentation liquid, 30% kumquat juice, 2% jujube honey, 3% honey, 0.8% citric acid monohydrate, and 0.5% sodium citrate.

[0011] In some embodiments, the preparation of the kumquat hydrosol fermentation liquid includes the following steps:

[0012] S1. The peel of fresh kumquat fruit is steam distilled at 25-100℃ for 10-60 minutes to obtain an extract.

[0013] S2. Add 8-12wt% glucose to the extract, sterilize, inoculate with mixed bacterial solution for fermentation, and after completion, sterilize, filter, and concentrate to 20-40% of its mass to obtain kumquat hydrosol fermentation liquid.

[0014] In some embodiments, the mixed bacterial culture consists of Kluyveromyces seed culture and Xylostella seed culture in a volume ratio of (2-4):1.

[0015] In some embodiments, the viable count of the Kluyveromyces seed culture is 1 × 10⁻⁶. 8 CFU / mL; the viable count of the *Xylostella xylostella* seed culture was 1 × 10⁻⁶. 6 CFU / mL.

[0016] In some embodiments, the inoculation amount of the mixed bacterial solution is 5-7% of the mass of the extract.

[0017] In some embodiments, the fermentation temperature is 28-32°C and the fermentation time is 55-65 hours.

[0018] In some embodiments, an ultrasonic cleaner with a power of 40W is used in conjunction with the steam distillation process.

[0019] This invention utilizes the cavitation, thermal, and mechanical effects generated by ultrasound to destroy the plant cells in the peel fibers of kumquats, thereby accelerating the diffusion, release, and dissolution of the aromatic components of kumquat peels.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] This invention involves extracting kumquat peel and then fermenting it with a mixture of Kluwer Pichia pastoris and Xylostella xylostella to obtain kumquat hydrosol fermentation liquid. This liquid is then combined with kumquat juice, jujube honey, honey, white sugar, citric acid, sodium citrate, and other ingredients to produce a kumquat compound beverage that is sweet and sour, has a strong aroma and fruity taste, and reduces the need for added sweeteners, thus avoiding the problem of existing citrus peels requiring a lot of sweeteners to mask bitterness.

[0022] Meanwhile, the kumquat compound beverage prepared by this invention has high nutritional value, meeting consumers' demand for healthy drinks. Attached Figure Description

[0023] To more clearly illustrate the technical solution of the present invention, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0024] Figure 1 This is a flowchart of the preparation process of the kumquat honey compound beverage of the present invention.

[0025] Figure 2 The following is a graph showing the effect of fermentation on the bitter substances in kumquats: In the graph, (1) is the detection of naringin content; (2) is the detection of limonene content.

[0026] Figure 3 The following are the test results of the nutritional active ingredients of different kumquat honey compound beverages of the present invention. In the figure: (1) is the test result of soluble solids content; (2) is the test result of titratable acidity; (3) is the test result of total sugar content; (4) is the test result of total phenol content; and (5) is the test result of protein content. Detailed Implementation

[0027] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to specific examples. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0028] In this invention, numerical ranges are involved. Unless otherwise specified, the numerical ranges are considered continuous and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to integers, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe features or characteristics, the ranges may be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are included.

[0029] In this invention, there are no particular limitations on the specific dispersion and stirring methods.

[0030] Unless otherwise specified, the experimental methods used in this invention are conventional methods; unless otherwise specified, the materials and reagents used are commercially available.

[0031] Kluyveromycin was obtained from the China Industrial Microbial Culture Collection Center (accession number CICC32846). After activation and expansion culture, the viable count of Kluyveromycin was 1 × 10⁻⁶ cells. 8 CFU / mL Kluyveromyces seed culture.

[0032] *Xylostella xylostella* was obtained from the China Industrial Microbial Culture Collection Center, accession number CICC10529. After activation and expansion culture, the viable count of *Xylostella xylostella* was 1 × 10⁻⁶. 6 CFU / mL Xylose-containing Bacillus seed culture.

[0033] In this invention, the preparation of kumquat juice includes the following steps:

[0034] Peel the kumquats, remove the seeds, and put them into a screw juicer for pressing. Filter the juice through a 1μm pore membrane without adding water to make kumquat NFC juice.

[0035] Meanwhile, to ensure its natural and pure taste, no further concentration process is performed in this step. The resulting juice must be sealed and frozen at -18°C or below.

[0036] Preparation Example 1

[0037] The preparation of kumquat hydrosol fermentation liquid includes the following steps:

[0038] 1. Select 100g of fresh kumquat peel with a prominent aroma, greenish-yellow color, and no obvious wormholes or damage. Crush the fresh kumquat peel into a diameter of about 1-2mm. Then add deionized water at a material-to-liquid ratio of 1:10. Soak the kumquat at 80℃ for 30 minutes using steam heating, and use an ultrasonic cleaner with an ultrasonic cleaning power of 40W. After soaking, filter the extract to remove residue and obtain the extract.

[0039] 2. Add 10% by weight of glucose to the extract, sterilize with ultraviolet light, and then inoculate with a mixed bacterial culture (inoculum amount of 6%). Ferment at 30℃ for 60 hours. After sterilization, filter the fermentation broth through a 1μm pore size membrane to remove residue and obtain the filtrate. Maintain the pH value between 5.5 and 6.0 during the fermentation process.

[0040] The mixed bacterial solution is composed of Kluyveromyces seed solution and Xylose-1 seed solution in a volume ratio of 3:1.

[0041] 3. Concentrate the filtrate obtained in step 2 under reduced pressure (temperature 65℃, pressure 0.045MPa) to 30% of its weight to obtain kumquat hydrosol fermentation liquid.

[0042] Preparation Example 2

[0043] The preparation of kumquat hydrosol fermentation liquid includes the following steps:

[0044] 1. Select 100g of fresh kumquat peel with a prominent aroma, greenish-yellow color, and no obvious wormholes or damage. Crush the fresh kumquat peel into a diameter of about 1-2mm, then add deionized water at a material-to-liquid ratio of 1:10. Soak the kumquat at 80℃ for 30 minutes using steam heating, and use an ultrasonic cleaner with an ultrasonic cleaning power of 40W. After soaking, filter the extract to obtain the extract.

[0045] 2. Add 8% of the weight of glucose to the extract, sterilize with ultraviolet light, inoculate with mixed bacterial solution (inoculation amount is 5%), ferment at 28℃ for 65h, sterilize the fermentation broth and filter it with a 1μm pore size filter membrane to remove residue, and obtain filtrate.

[0046] The mixed bacterial solution is composed of Kluyveromyces oryzae seed solution and Xylose-1 seed solution in a volume ratio of 2:1.

[0047] 3. Concentrate the filtrate obtained in step 2 under reduced pressure (temperature 65℃, pressure 0.045MPa) to 30% of its mass to obtain kumquat hydrosol fermentation liquid.

[0048] Preparation Example 3

[0049] The preparation of kumquat hydrosol fermentation liquid includes the following steps:

[0050] 1. Select 100g of fresh kumquat peel with a prominent aroma, greenish-yellow color, and no obvious wormholes or damage. Crush the fresh kumquat peel into a diameter of about 1-2mm. Then add deionized water at a material-to-liquid ratio of 1:10. Soak the kumquat at 80℃ for 30 minutes using steam heating, and use an ultrasonic cleaner with an ultrasonic cleaning power of 40W. After soaking, filter the extract to obtain the extract.

[0051] 2. Add 12% of the weight of glucose to the extract, sterilize with ultraviolet light, inoculate with mixed bacterial solution (inoculation amount is 7%), ferment at 32℃ for 55h, sterilize the fermentation broth and filter it with a 1μm pore size filter membrane to remove residue, and obtain filtrate.

[0052] The mixed bacterial solution is composed of Kluyveromyces oryzae seed solution and Xylose-1 seed solution in a volume ratio of 4:1.

[0053] 3. Concentrate the filtrate obtained in step 2 under reduced pressure (temperature 65℃, pressure 0.045MPa) to 30% of its mass to obtain kumquat hydrosol fermentation liquid.

[0054] Example 1

[0055] I. A refreshing and appetizing kumquat compound beverage, comprising, by weight percentage: 10% fructose syrup F55, 5% white sugar, 20% kumquat hydrosol fermentation liquid, 30% kumquat juice, 2% jujube honey, 3% honey, 0.8% citric acid monohydrate, 0.5% sodium citrate, with the remainder being deionized water.

[0056] II. A method for preparing a refreshing and appetizing kumquat compound beverage, specifically including the following steps:

[0057] Dissolve fructose syrup F55, white sugar, kumquat hydrosol fermentation liquid, kumquat juice, jujube honey, honey, citric acid monohydrate, and sodium citrate in deionized water until homogeneous. The dissolving water temperature should be ≥65℃. After the raw materials are completely dissolved, filter them through a filter with a fineness of 200 mesh or higher and then pour them into a mixing tank. Turn on the agitator in the mixing tank, and then add the homogeneous raw materials to the mixing tank in the order of the formula. Make up the remaining mixing water to make up the volume. Stir thoroughly for 10 minutes, and then take a sample to test the mixed solution until all physicochemical indicators meet the requirements (the temporary storage temperature should be ≤25℃ and the temporary storage time should be ≤6h).

[0058] After the prepared solution has been confirmed to meet the physicochemical standards, it is filtered again with a filtration precision of ≤1 micron. The filtered solution is then subjected to UHT sterilization at 135.0±2.0℃ for 30 seconds. PET bottles and caps are cleaned and disinfected using factory-verified processes to ensure microbiological compliance with GB 7101-2022 "National Food Safety Standard for Beverages". The filling temperature is ≤35℃.

[0059] Example 2

[0060] I. A refreshing and appetizing kumquat honey compound beverage, comprising, by weight percentage: 8% fructose syrup F55, 8% white sugar, 25% kumquat hydrosol fermentation liquid, 25% kumquat juice, 1% jujube honey, 2% honey, 0.6% citric acid monohydrate, 0.8% sodium citrate, with the remainder being deionized water.

[0061] II. The preparation method of a refreshing, appetizing, and non-bitter kumquat compound beverage is the same as in Example 1.

[0062] Example 3

[0063] I. A refreshing and appetizing kumquat compound beverage, comprising, by weight percentage: 12% fructose syrup F55, 3% white sugar, 15% kumquat hydrosol fermentation liquid, 35% kumquat juice, 3% jujube honey, 4% honey, 1% citric acid monohydrate, 0.3% sodium citrate, with the remainder being water.

[0064] II. The preparation method of a refreshing and appetizing kumquat compound beverage is the same as in Example 1.

[0065] Comparative Example 1

[0066] The difference between Comparative Example 1 and Example 1 is that Comparative Example 1 uses an equal amount of kumquat hydrosol instead of kumquat hydrosol fermentation liquid, while everything else is the same.

[0067] Comparative Example 2

[0068] The difference between Comparative Example 2 and Example 1 is that Comparative Example 2 does not include kumquat hydrosol fermentation liquid, but all other aspects are the same.

[0069] Comparative Example 3

[0070] The difference between Comparative Example 3 and Example 1 is that Comparative Example 3 does not include kumquat juice, but everything else is the same.

[0071] Test Example 1

[0072] 1. In the preparation of kumquat extract, the effects of different soaking temperatures and times on the flavor of the juice were analyzed, and other aspects were the same as in Example 1.

[0073] Table 1. Flavor test results of tangerine peel at different soaking temperatures.

[0074]

[0075] Table 2. Flavor Test Results of Kumquat Peel at Different Soaking Times

[0076]

[0077] As shown in Tables 1 and 2, increasing the temperature helps to extract the aromatic substances of kumquats, but excessively high temperatures will destroy the original aroma of the peel. Therefore, the extraction process of 80℃ for 30 minutes is selected to extract the kumquat hydrosol, which is beneficial to improve the extraction effect of kumquat hydrosol and the flavor meets the expected requirements.

[0078] 2. In the preparation of kumquat hydrosol fermentation liquid, the effect of different concentration ratios of distilled original liquid on the flavor of the juice was analyzed, with other conditions the same as in Example 1.

[0079] Table 3. Flavor Test Results of Different Concentration Factors of Qingjinju Peel Distillate

[0080]

[0081] As shown in Table 3, when the concentration ratio of the distilled liquid is 20%, 30%, and 40%, the flavor is normal, that is, the sourness and sweetness are well balanced, the taste is moderate, there is no off-flavor, and the overall flavor is harmonious. However, when the concentration is increased to 50%, the color begins to change and there is a bitter aftertaste, indicating that the concentration is below 40%, which is conducive to transportation and will not affect the flavor of the kumquat compound beverage.

[0082] Test Example 2

[0083] Six groups of 10 volunteers each were formed to rate the different kumquat compound beverages. This was to analyze the flavor of the kumquat compound beverages prepared in Examples 1-3 and Comparative Examples 1-3. The scores were averaged and could be decimals. The total score was 100 points. The scoring criteria are shown in Table 4 below.

[0084] Table 4 Flavor Scoring Criteria

[0085]

[0086] Table 5 Flavor Test Table for Kumquat Compound Beverage

[0087]

[0088] As shown in Table 5, the aroma, sweetness and sourness, and fruity taste of Examples 1-3 are all higher than those of Comparative Examples 1-3, indicating that the kumquat compound beverage prepared by the present invention has a better flavor through optimized formula and process.

[0089] Test Example 3

[0090] I. To analyze the effect of fermentation on the bitterness of kumquat, the contents of naringin and limonene in the kumquat compound beverage of Example 1 and Comparative Example 1 were tested using a naringin content detection kit (Shanghai Enzyme-Linked Biotechnology, ml077112) and a limonene content detection kit (Jianglai Biotechnology, JL-T2988), and were numbered as Sample 1 and Sample 2, respectively.

[0091] The results are as follows Figure 1 As shown, the contents of naringin and limonene in Sample 2 are much higher than those in Sample 1, indicating that fermentation of the kumquat hydrosol reduces the content of bitter substances in kumquats, thus improving the flavor of the juice. Examples 2 and 3, like Example 1, also used fermentation methods, which will not be described further here.

[0092] II. Analysis of the nutritional active ingredients in different kumquat compound beverages.

[0093] Physicochemical properties:

[0094] Soluble solids: The soluble solids content reflects the concentration and flavor intensity of the juice, and is measured at 20°C using a handheld Abbe refractometer.

[0095] Titrable acidity: Acidity affects the flavor and taste of fruit juice; the acid-base titration method in GB / T 12456-2008 "Determination of total acid in food" was used for determination, repeated 3 times, and the average value of the results was taken.

[0096] Total sugar content: determined by the phenol-sulfuric acid method.

[0097] Total phenol content: determined by the Folin-Ciocalteu method;

[0098] Protein content: determined using the Coomassie Brilliant Blue G-250 staining method.

[0099] Samples to be tested: kumquat compound beverages from Example 1 and Comparative Examples 1-3, numbered as Sample 1, Sample 2, Sample 3 and Sample 4 respectively.

[0100] Depend on Figure 3 It can be seen that the soluble solids content, titratable acidity, total phenol content and protein content of sample 1 are basically higher than those of samples 2-4, indicating that the kumquat compound beverage of the present invention not only has a good flavor and fruity taste, but also has high nutritional value.

[0101] Meanwhile, regardless of whether fermentation was carried out or whether the fermentation liquid or kumquat juice was replaced, the total sugar content measured did not differ significantly, indicating that the sweetness of the kumquat compound beverage mainly comes from auxiliary ingredients such as white sugar and honey. On this basis, appropriate acidity can enhance the refreshing taste of the kumquat compound beverage, making it easy to drink and helping to stimulate appetite and digestion.

[0102] In summary, this invention utilizes a fermented liquid of kumquat hydrosol, fermented with a mixture of Kluyveromyces oryzae and Xylostella xylose, combined with kumquat juice, jujube honey, honey, white sugar, citric acid, sodium citrate, and other ingredients, and optimizes the preparation process. The resulting kumquat compound beverage is not only pleasantly sweet and sour with a rich aroma, but also avoids the waste of kumquat peel, reduces bitterness, and has high nutritional value, meeting consumers' demand for healthy drinks. It also provides new ideas for the research and development of fruit juice beverages.

[0103] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A refreshing and appetizing kumquat honey compound beverage, characterized in that, By weight percentage, the kumquat honey compound beverage comprises 8-12% fructose syrup, 3-8% white sugar, 15-25% kumquat hydrosol fermentation liquid, 25-35% kumquat juice, 1-3% jujube honey, 2-4% honey, 0.6-1% citric acid monohydrate, 0.3-0.8% sodium citrate, and the remainder being deionized water. The kumquat hydrosol fermentation liquid is prepared by extracting kumquat peel and then fermenting it with a mixture of Kluyveromyces yeast and xylose bacillus. The preparation of the kumquat hydrosol fermentation liquid includes the following steps: S1. The peel of fresh kumquat fruit is steam distilled to obtain an extract; The steam distillation process involves crushing the peel of fresh kumquats to a diameter of 1-2 mm, then adding deionized water at a material-to-liquid ratio of 1:10, and soaking the fruit at 80°C for 30 minutes using steam heating. After soaking, the fruit is filtered to remove the residue. S2. Add 8-12wt% glucose to the extract, sterilize, inoculate with mixed bacterial solution for fermentation, and after completion, sterilize, filter, and concentrate to 20-40% of its mass to obtain kumquat hydrosol fermentation liquid; The mixed bacterial solution consists of Kluyveromyces chebula seed solution and Xylose-1 seed solution in a volume ratio of (2-4):1; The fermentation temperature is 28-32℃, and the fermentation time is 55-65h.

2. The refreshing and appetizing kumquat honey compound beverage according to claim 1, characterized in that, By weight percentage, the kumquat honey compound beverage comprises 10% fructose syrup, 5% white sugar, 20% kumquat hydrosol fermentation liquid, 30% kumquat juice, 2% jujube honey, 3% honey, 0.8% citric acid monohydrate, 0.5% sodium citrate, and the remainder being deionized water.

3. The refreshing and appetizing kumquat honey compound beverage according to claim 1, characterized in that, The viable cell count of the Kluyveromyces seed culture was 1×10⁻⁶. 8 CFU / mL; the viable count of the *Xylostella xylostella* seed culture was 1 × 10⁻⁶. 6 CFU / mL.

4. The refreshing and appetizing kumquat honey compound beverage according to claim 1, characterized in that, The inoculation amount of the mixed bacterial solution is 5-7% of the mass of the sterilized extract.

5. The refreshing and appetizing kumquat honey compound beverage according to claim 1, characterized in that, During steam distillation, an ultrasonic cleaner with a power of 40W is used in conjunction.

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