Processing technology of quinoa seedling bud green juice bubble functional beverage

Abstract

The invention discloses a processing technology of a quinoa seedling bud green juice bubble functional beverage, and belongs to the technical field of beverage processing. Comprising the steps of raw material pretreatment, crushing and juicing, filtration treatment, enzyme deactivation treatment, blending, sterilization treatment and carbonation treatment. In the filtering process, a product obtained after juicing is filtered through a 200-400-mesh filter screen and then filtered through a filter material; the filter material comprises modified PVDF (polyvinylidene fluoride), modified chitosan, modified MOFs (metal organic frameworks) and modified titanium dioxide. The modified MOFs are obtained by acetylating MOFs and then modifying the MOFs with a silane coupling agent; the modified PVDF is obtained by sequentially grafting sulfobetaine metacrylic acid ester, polyethylene glycol metacrylic acid ester and alkyl acrylate on PVDF; the modified chitosan is obtained by sequentially grafting PEG-acrylic acid and methyl methacrylate to chitosan; the modified titanium dioxide is obtained by modifying titanium dioxide through a silane coupling agent. The chenopodium quinoa seedling buds are made into the bubble functional beverage, so that the beverage is endowed with good taste; the filter material can reduce loss of protein and polyphenol and effectively retain nutritional ingredients.

Description

Technical Field

[0001] The present invention belongs to the technical field of beverage processing, and specifically relates to a processing technology for a quinoa seedling sprout green juice sparkling functional beverage. Background Art

[0002] As a new emerging functional food material, quinoa seedling sprouts are rich in high-quality plant proteins, vitamins (such as vitamin C and B vitamins), minerals (calcium, iron, zinc, etc.), dietary fiber, and antioxidant active substances such as polyphenols and flavonoids, and have multiple health care effects such as antioxidant, blood sugar regulation, immune enhancement, and intestinal function improvement. However, the current quinoa seedling sprout processing technology still has the following technical defects: First, significant loss of nutritional components: Traditional processing technologies (such as conventional filtration and high-temperature sterilization) will cause serious loss of heat-sensitive components (such as vitamin C and polyphenols) and macromolecular nutrients (such as proteins) in quinoa seedling sprouts.

[0003] Second, prominent flavor and taste defects: Most of the existing products are in the form of single green juice, and generally have problems such as strong grassy smell (derived from sulfur-containing compounds such as methanethiol), obvious bitterness (polyphenols and alkaloid substances are not effectively removed), and rough taste (particle residues). Conventional processes only cover up the bad flavors through simple seasoning (such as adding sugar and acid), and fail to solve the balance problem of retaining odor substances and functional components from the source.

[0004] Based on this, it is extremely important to effectively overcome the above technical problems when processing quinoa seedling sprouts. Summary of the Invention

[0005] The purpose of the present invention is to provide a processing technology for a quinoa seedling sprout green juice sparkling functional beverage, so as to effectively solve the technical problems of serious loss of proteins and polyphenols and poor flavor and taste during the processing of quinoa seedling sprouts.

[0006] The purpose of the present invention is achieved through the following technical solutions: A processing technology for a quinoa seedling sprout green juice sparkling functional beverage includes the following steps: S1. Raw material pretreatment; S2. Crushing and juicing; S3. Filtration treatment; S4. Enzyme inactivation treatment; S5. Blending; S6. Sterilization treatment; S7. Carbonation treatment; Among them, the specific steps of the step S3 are as follows: The solid-liquid mixture obtained after juicing in the step S2 is first filtered through a 200-400 mesh filter screen, and then filtered through a filter material; the filter material includes modified PVDF, modified chitosan, modified MOFs, and modified titanium dioxide; The modified MOFs are obtained by first subjecting MOFs to acetylation treatment and then modifying them with a silane coupling agent; The modified PVDF is obtained by grafting sulfobetaine methacrylate, polyethylene glycol methacrylate, and alkyl acrylate onto PVDF successively; The modified chitosan is obtained by grafting PEG-acrylic acid and methyl methacrylate onto chitosan successively; The modified titanium dioxide is obtained by modifying titanium dioxide with a silane coupling agent.

[0007] As some feasible embodiments of the present application, in the filter material of step S3, the mass ratio of the modified PVDF, modified chitosan, modified MOFs, and modified titanium dioxide is (45~50):(20~30):(15~25):(5~12).

[0008] As some feasible embodiments of the present application, in the filter material of step S3, the mass ratio of the modified PVDF, modified chitosan, modified MOFs, and modified titanium dioxide is (45~48):(25~30):(20~25):(8~10).

[0009] As some feasible embodiments of the present application, in the filter material, the mass ratio of the modified PVDF, modified chitosan, modified MOFs, and modified titanium dioxide is 48:28:22:10.

[0010] As some feasible embodiments of the present application, in step S3, the preparation method of the filter material is as follows: S31: Under stirring, the modified PVDF, modified chitosan, modified MOFs material, and modified titanium dioxide are slowly added into the DMF solution in sequence. After being fully dispersed, a mixed solution is obtained; S32: After drying the mixed solution, the filter material is obtained.

[0011] As some feasible embodiments of the present application, in step S32, the drying step is specifically: first dry at 40~50°C for 6~8 h, and then dry at 75~90°C for 10~15 h.

[0012] As some feasible embodiments of the present application, in step S4, the enzyme inactivation temperature is 68~75°C, and the enzyme inactivation time is 2~5 min.

[0013] As some feasible embodiments of the present application, in step S4, trehalose is added.

[0014] As some feasible embodiments of the present application, In step S4, 0.01~0.05% of a stabilizer is added.

[0015] As some feasible embodiments of the present application, in step S6, ultra-high pressure sterilization technology is used for sterilization.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. The present invention innovatively makes Chenopodium album L. sprout green juice into a sparkling functional beverage, endowing the beverage with a good taste and a unique sparkling experience. Further, by optimizing the production process, the present invention can stably obtain a functional beverage with excellent flavor and taste. Under the protection of the process of the present invention, the functional beverage is rich in various active ingredients such as vitamins, proteins, and polyphenols. Among them, vitamins and polyphenols have significant antioxidant functions and can effectively scavenge free radicals in the body; proteins provide essential amino acids for the human body, helping to enhance immunity and promote metabolism. The high retention rate of these functional components makes the beverage have both deliciousness and health value.

[0017] 2. The filtering material adopted by the present invention is composed of modified PVDF, modified chitosan, modified MOFs, and modified titanium dioxide in a synergistic manner, which can achieve targeted removal of impurities and off-flavor substances, and thus realize the dual improvement of the clarity and flavor quality of the beverage. Among them, after being grafted with PEG-acrylic acid and methyl methacrylate, the modified chitosan significantly enhances the flocculation ability and can quickly capture and remove large particle impurities; after being modified by acetylation and silane coupling agent, the modified MOFs, with its high specific surface area and selective adsorption characteristics, can accurately adsorb small molecule off-flavor substances such as sulfur-containing compounds that cause grassy smell, polyphenols, and alkaloids that produce bitter taste; the hydrophilic groups of the modified PVDF reduce the non-specific adsorption of macromolecules such as proteins, avoiding the influence on the filtering effect due to adsorption blockage. 3. While ensuring the efficient removal of impurities, the filtering material adopted by the present invention can significantly reduce the loss rates of proteins and polyphenols, maximize the retention of functional components in Chenopodium album L. sprouts, and significantly improve the nutritional value and health care efficacy of the functional beverage.

[0018] 4. The filtering material of the present invention has excellent flux performance and anti-pollution ability, and can meet the requirements of industrial production of functional beverages. At the same time, the filtering material of the present invention is easy to clean and regenerate, greatly prolongs the service life of the material, and effectively reduces the consumable cost and equipment maintenance cost in industrial production. Detailed implementation manners

[0019] At present, most of the processed products of Chenopodium album L. sprouts on the market are ordinary green juice drinks, and there are generally technical problems such as large losses of nutritional components (such as proteins, phenolic substances, etc.) during the processing process and poor flavor and taste.

[0020] Based on this, the present invention provides a processing technology for Chenopodium album L. sprout green juice sparkling functional beverage, including the following steps: S1. Raw material pretreatment; S2. Crushing and juicing; S3. Filtering treatment; S4. Enzyme inactivation treatment; S5. Blending; S6. Sterilization treatment; S7. Carbonation treatment; Among them, the specific steps of step S3 are as follows: The solid-liquid mixture obtained after juicing in step S2 is first filtered through a 200-400 mesh filter screen and then filtered through a filter material; the filter material includes modified PVDF, modified chitosan, modified MOFs, and modified titanium dioxide; The modified MOFs material is obtained by first acetylating MOFs and then modifying them with a silane coupling agent; The modified PVDF is obtained by successively grafting sulfobetaine methacrylate, polyethylene glycol methacrylate, and alkyl acrylate onto PVDF; The modified chitosan is obtained by successively grafting PEG-acrylic acid and methyl methacrylate onto chitosan; The modified titanium dioxide is obtained by modifying titanium dioxide with a silane coupling agent.

[0021] Compared with the prior art of processing Chenopodium quinoa seedlings into ordinary green juice drinks, the present invention makes Chenopodium quinoa seedlings green juice into a sparkling functional beverage, which can not only bring a new drinking experience but also endow the product with more functional characteristics.

[0022] In order to effectively reduce the nutrient loss of the functional beverage and improve the flavor and taste, the present invention first removes large-volume solid impurities through a 200-400 mesh filter screen during the filtration process, and then further removes fine impurities, microorganisms, pigments, etc. through the filter material, significantly improving the clarity and stability of the filtrate and reducing the burden of subsequent processes.

[0023] The components in the filter material cooperate with each other, which can not only effectively play the above roles but also reduce the adsorption of proteins and phenolic substances, thereby improving the nutrient components and flavor substances of the green juice, and further enhancing the nutrition and flavor and taste.

[0024] Among them, the functions of the components in the filter material are as follows: Modified PVDF: Modified PVDF serves as the basic framework in the filtration material, providing good mechanical support performance to ensure that the material is not easily damaged during the filtration process. The zwitterionic characteristics and steric hindrance effect of sulfobetaine methacrylate grafted on the PVDF surface can effectively reduce the non-specific adsorption of proteins on the material surface and improve the anti-pollution ability; poly(ethylene glycol) methacrylate increases the surface hydrophilicity, forms a hydration layer to hinder the attachment of macromolecules, and provides flexibility to reduce membrane pore blockage; on this basis, alkyl acrylate is grafted to introduce an alkyl chain, further enhancing the hydrophobicity and steric shielding effect of the material surface, effectively hindering the contact between proteins and the material surface, while improving the mechanical strength of the material and the flexibility of polyethylene glycol; at the same time, the hydrophilicity of polyethylene glycol and the hydrophobic shielding effect of the alkyl chain can reduce the adsorption of phenolic substances, while maintaining the interception effect on impurities and bacteria, and contribute to the passage of fluid to improve the filtration efficiency.

[0025] Modified chitosan: After grafting PEG-acrylic acid and methyl methacrylate, the hydrophilic and hydrophobic properties of chitosan are optimized. While maintaining the adsorption ability for impurities and bacteria, the steric hindrance effect can reduce the adsorption of proteins and phenols; by grafting methyl methacrylate, the hydrophobicity can be enhanced to further reduce the hydrophobic interaction with phenols. In addition, the antibacterial property and the adsorption ability for pigments of chitosan itself can cooperate with other components to achieve the goal of efficiently removing impurities, pigments and bacteria.

[0026] Furthermore, the flexibility of PEG-acrylic acid can improve the brittleness of chitosan, and the rigidity of methyl methacrylate compensates for the insufficient strength of PEG-acrylic acid. The combination of PEG-acrylic acid and methyl methacrylate enables the material to have both high tensile strength and anti-deformation ability. Furthermore, the grafted PEG-acrylic acid and methyl methacrylate can form a gradient structure of a hydrophilic inner layer-hydrophobic outer layer on the chitosan surface, effectively preventing the diffusion of water molecules to the inside, effectively improving the swelling problem of chitosan, increasing the service life of modified chitosan, and thus increasing the service life of the filtration material.

[0027] Modified MOFs: Modified MOF materials have a high specific surface area and a rich pore structure, and can effectively adsorb fine solid impurities, pigments, and colloidal substances. Acetylation and silane coupling agent modification adjust the pore polarity and surface properties, making their adsorption of impurities and pigments more selective, while reducing the adsorption of proteins and phenolic substances. Specifically, acetylation treatment changes the pore structure and surface polarity of MOFs, closes the active sites on the MOFS surface, reduces the non-specific adsorption of bioactive molecules such as enzymes and proteins, and at the same time adjusts the pore size to selectively intercept microorganisms; silane coupling agent modification further closes the surface active sites, reduces its surface energy and hydrophobic properties, making it difficult for proteins and phenolic substances to adsorb on the MOFs surface or enter the pore interior. At the same time, organic functional groups are introduced to enhance the compatibility with other components (such as modified PVDF and modified chitosan).

[0028] Modified titanium dioxide: Modified titanium dioxide is uniformly dispersed in the filter material, effectively improving the mechanical properties, hardness and wear resistance of the material. Silane coupling agent modification reduces its surface activity, reduces the adsorption of proteins and phenolic substances, while retaining the antibacterial property, which can inhibit the growth and reproduction of bacteria on the material surface, ensure the safety of green juice, and jointly achieve the efficient removal of bacteria with modified chitosan. At the same time, it improves the dispersibility of TiO2 in the organic matrix and prevents agglomeration; it can also enhance the interfacial bonding force with other materials through the organic groups introduced on the surface.

[0029] The filter material obtained by compounding the above components further optimizes the overall properties and pore structure of the material compared with single materials, making it less likely for the filter material surface to adsorb proteins and phenolic substances. At the same time, during the filtration process, each component cooperates to maintain the smoothness of the material, reduce secondary adsorption caused by the accumulation of adsorbed substances, so as to effectively reduce the adsorption of proteins and phenols on the premise of ensuring the effective removal of solid impurities, bacteria, pigments, colloidal substances, grassy smell, etc., and then effectively improve the nutrition and flavor of functional beverages.

[0030] In order to further improve the comprehensive performance of the filter material, as some implementable ways of this application, the synergistic effect of each component in the filter material is further limited, that is, in the filter material of step S3, the mass ratio of modified PVDF, modified chitosan, modified MOFs and modified titanium dioxide is (45~50):(20~30):(15~25):(5~12).

[0031] In order to further improve the comprehensive performance of the filter material, as some feasible embodiments of the present application, the synergistic effect of each component in the filter material is further defined, that is, in the filter material of step S3, the mass ratio of modified PVDF, modified chitosan, modified MOFs and modified titanium dioxide is (45~48):(25~30):(20~25):(8~10).

[0032] In order to further improve the comprehensive performance of the filter material, as some feasible embodiments of the present application, the synergistic effect of each component in the filter material is further defined, that is, in the filter material, the mass ratio of modified PVDF, modified chitosan, modified MOFs and modified titanium dioxide is 48:28:22:10.

[0033] In order to further improve the dispersion uniformity of each component of the filter material to ensure excellent comprehensive performance of the filter material, as some feasible embodiments of the present application, the preparation method of the filter material is further defined, that is, in step S3, the preparation method of the filter material is as follows: S31: Under stirring, slowly add the modified PVDF, modified chitosan, modified MOFs material and modified titanium dioxide into the DMF solution in sequence. After sufficient dispersion, a mixed solution is obtained; S32: After drying the mixed solution, the filter material is obtained. When the present invention prepares the filter material, DMF solution is added to ensure uniform dispersion of each component at the molecular level and avoid phase separation; then, by limiting the addition sequence of the components and through stirring, the modified chitosan is filled into the chain segment gaps of the modified PVDF, and the modified MOFs / modified TiO2 are embedded therein to form a "skeleton-filling-reinforcement" composite structure, effectively improving the density and selectivity of the membrane.

[0034] In order to further improve the structural stability of the filter material to ensure the use effect of the filter material, as some feasible embodiments of the present application, the drying parameters of the preparation method of the filter material are further defined, that is, in the step S32, the drying step is specifically: first dry at 40~50°C for 6~8h, and then dry at 75~90°C for 10~15h. In this solution, by drying at a low temperature first, the DMF solvent can be slowly removed to prevent cracks or uneven pores from forming on the membrane surface due to rapid volatilization, which affects the use performance of the filter material; then by drying at a higher temperature, the cross-linking of polymer chain segments can be promoted (such as the hydrogen bond combination between modified PVDF and modified chitosan, etc.), and the spatial distribution of the modified MOFs / modified TiO2 can be fixed to form a stable porous structure to balance the filtration accuracy and liquid permeability.

[0035] In order to remove the natural enzymes in the green juice, in some feasible embodiments of the present application, the enzyme inactivation conditions are further defined, that is, in step S4, the enzyme inactivation temperature is 68-75 °C and the enzyme inactivation time is 2-5 min.

[0036] In order to minimize the high-temperature denaturation of proteins, in some feasible embodiments of the present application, the components added during enzyme inactivation are further defined, that is, in step S4, trehalose is added. Trehalose can form a glassy matrix and "wrap" protein molecules in a rigid network to protect the proteins and effectively alleviate high-temperature denaturation. Secondly, the vitrification effect inhibits the slow aggregation of protein-polyphenol complexes during storage and prevents the phenomenon of "chill haze" in the beverage. In addition, trehalose can also adsorb water molecules, reduce the water activity of the beverage system, inhibit the growth of microorganisms, and cooperate with ultra-high pressure sterilization to further extend the shelf life. In addition, trehalose has a certain viscosity, which can delay the release rate of flavor substances, making the taste softer and more lasting; it can also increase the gas-holding capacity of the beverage matrix for CO2, reduce the aggregation and floating of bubbles, and extend the persistence of the bubble taste after opening the bottle.

[0037] In order to further stabilize the beverage system, in some feasible embodiments of the present application, the components added in step S4 are further defined, that is, in step S4, 0.01-0.05% of a stabilizer is added. Based on trehalose, the amount of stabilizer added is relatively small, and the two work together to effectively prevent the aggregation of tiny flocs generated during enzyme inactivation and effectively maintain the clarity and stability of the beverage.

[0038] In order to further reduce the loss of nutrients such as vitamin C and protein denaturation, etc., in some feasible embodiments of the present application, the sterilization technology is further defined, that is, in step S6, ultra-high pressure sterilization technology is used for sterilization. Ultra-high pressure sterilization technology can not only effectively sterilize, but also retain the nutritional components to the greatest extent and improve the nutritional value of the functional beverage.

[0039] Next, the processing technology of the quinoa malt green juice carbonated functional beverage will be described in detail.

[0040] Example 1 S1. Raw material pretreatment: Select fresh quinoa malt seedlings that are free from pests and diseases and have grown to 5-8 cm, gently rinse them with flowing pure water for 3-5 min, and then air-dry them naturally in a cool and ventilated place.

[0041] S2. Crushing and juicing: Put the air-dried quinoa malt seedlings into a crusher and add pure water (temperature 4-10 °C) 1.8 times the weight of the quinoa malt seedlings for crushing and juicing.

[0042] S3. Filtration treatment: The solid-liquid mixture obtained after juicing in step S2 is first filtered through a 400-mesh filter screen and then filtered through a filter material; the filter material includes modified PVDF, modified chitosan, modified MOFs, and modified titanium dioxide.

[0043] Among them, the preparation method of the filter material is as follows: S31. Raw material preparation: The preparation method of modified PVDF is as follows: A1. Grafting sulfobetaine methacrylate (SBMA): Add PVDF resin into a three-necked flask containing N,N-dimethylformamide (DMF) solvent, stir and dissolve at 60 - 65 °C to form a uniform PVDF solution, and then add SBMA monomer (the mass ratio of PVDF resin to SBMA monomer is 1:0.2) and initiator azobisisobutyronitrile (AIBN, accounting for 0.5% - 1% of the total mass of SBMA monomer). Under a nitrogen atmosphere and at 75 °C, stir and react at a speed of 180 r / min for 8 h; A2. Grafting polyethylene glycol methacrylate (PEG-400MA): Cool the solution obtained in A1 to room temperature, add PEG-400MA monomer (the mass ratio of PVDF to PEG-400MA is 1:0.2) and AIBN (accounting for 0.4% of the total mass of PEG-400MA monomer). Then, under a nitrogen atmosphere and at 65 °C, stir and react for 5 h; A3. Grafting octadecyl acrylate: Add octadecyl acrylate monomer (the mass ratio of PVDF to octadecyl acrylate is 1:0.07) and AIBN (accounting for 0.25% of the total mass of octadecyl acrylate monomer) to the solution obtained in A2. Then, under a nitrogen atmosphere and at 75 °C, stir and react at a speed of 150 r / min for 5 h; then pour the solution into a large amount of deionized water for precipitation, and then wash, vacuum dry to constant weight, and grind into powder with a particle size of 50 - 100 μm to obtain the modified PVDF. The preparation method of modified chitosan is as follows: B1. Grafting PEG-acrylic acid (PEG-600-acrylic acid): Add chitosan (degree of deacetylation ≥ 90%) into 2% - 5% acetic acid solution, stir and dissolve at 40 - 50 °C to form a chitosan acetic acid solution; then add PEG-600-acrylic acid (the mass ratio of chitosan to PEG-600-acrylic acid is 1:0.15) and initiator potassium persulfate (KPS, accounting for 0.7% of the total mass of PEG-600-acrylic acid) to the chitosan acetic acid solution; then, under a nitrogen atmosphere and at 55 °C, stir and react at a speed of 200 r / min for 7 h; B2. Grafting methyl methacrylate (MMA): After the solution obtained in B1 is cooled to room temperature, add MMA monomer (the mass ratio of chitosan to MMA monomer is 1:0.15) and KPS (accounting for 0.4% of the total mass of MMA monomer), and then under a nitrogen atmosphere and at 68 °C, stir and react at a speed of 250 r / min for 5 h; then pour the solution into a large amount of ethanol for precipitation, and then wash, vacuum dry to constant weight, and crush into fine particles with a particle size of 40-100 μm to obtain modified chitosan.

[0044] The preparation method of the modified MOFs is as follows: C1. Acetylation treatment: Add ZIF-8 into a three-necked flask filled with anhydrous toluene, and disperse it evenly by ultrasonic wave; then add acetic anhydride (the mass ratio of ZIF-8 to acetic anhydride is 1:0.8) and pyridine (accounting for 8% of the mass of acetic anhydride), and then under a nitrogen atmosphere and at 90 °C, stir and react at a speed of 100 r / min for 19.5 h; C2. Modification with silane coupling agent: Wash the product obtained in C1 with anhydrous ethanol for several times, then add it into a three-necked flask filled with anhydrous toluene, and disperse it evenly by ultrasonic wave; then add γ-aminopropyltriethoxysilane (the mass ratio of ZIF-8 to γ-aminopropyltriethoxysilane is 1:0.07), and stir and react at 85 °C under a nitrogen atmosphere for 7.5 h; then wash the product, vacuum dry to constant weight, and grind it into fine powder with a particle size of 30-80 μm to obtain modified MOFs. The preparation method of the modified titanium dioxide is: Add anatase titanium dioxide nanoparticles into anhydrous ethanol, and disperse them by ultrasonic wave to form a uniform suspension, then add γ-methacryloxypropyltrimethoxysilane (the mass ratio of titanium dioxide to γ-methacryloxypropyltrimethoxysilane is 1:0.07) and glacial acetic acid (accounting for 6% of the mass of γ-methacryloxypropyltrimethoxysilane); then at 55 °C, stir and react at a speed of 150 r / min for 6 h, and then obtain modified titanium dioxide with an average particle size of 50-100 nm after centrifugation, washing, and vacuum drying to constant weight.

[0045] S32. Solution preparation: Prepare an appropriate amount of DMF and place it in a clean stirring container, and then under stirring, slowly add 50 parts by weight of modified PVDF, 28 parts by weight of modified chitosan, 24 parts by weight of modified MOFs, and 9 parts by weight of modified titanium dioxide in sequence, and then stir at a speed of 450 r / min until a uniform mixed solution is formed; S33. Drying: Slowly pour the mixed solution into a container. After vacuum degassing treatment, place it in a drying oven. First, dry it at 45 °C for 6 h, then raise the temperature to 85 °C and dry for 12 h to obtain the filtration material.

[0046] S4. Enzyme inactivation treatment: Add trehalose with a mass fraction of 1% to the filtered Chenopodium album L. sprout green juice, and then quickly raise the temperature to 70 °C and maintain it for 3 min for enzyme inactivation.

[0047] S5. Blending: Using the enzyme-inactivated Chenopodium album L. sprout green juice as the base material, add 4.5 wt% erythritol, 0.03 wt% stevioside, 0.2 wt% citric acid, 0.01 wt% lemon essence, and 0.02 wt% xanthan gum, and then stir evenly at a low speed. S6. Sterilization treatment: Treat the blended liquid at a pressure of 500 MPa for 8 min.

[0048] S7. Carbonation treatment: Quickly cool the sterilized liquid to 3 - 5 °C, and fill it with food-grade carbon dioxide gas in a low-temperature and light-proof environment to make the carbon dioxide content reach 4 - 4.5 g / L, thus obtaining the Chenopodium album L. sprout green juice carbonated functional beverage. Then, carry out subsequent existing processes such as filling.

[0049] Example 2 Compared with Example 1, the dosages of each component in the filtration material were adjusted. The dosages of each component after adjustment are as follows: 48 parts by weight of modified PVDF, 28 parts by weight of modified chitosan, 22 parts by weight of modified ZIF-8, and 10 parts by weight of modified titanium dioxide.

[0050] The remaining steps, parameters, etc. are the same as those in Example 1.

[0051] Comparative Example 1 Compared with Example 1, the materials of each component in the filtration material were adjusted. The materials and dosages of each component after adjustment are as follows: 48 parts by weight of PVDF, 28 parts by weight of chitosan, 22 parts by weight of ZIF-8, and 10 parts by weight of titanium dioxide.

[0052] The remaining steps, parameters, etc. are the same as those in Example 1.

[0053] Comparative Example 2 Compared with Example 1, the modified titanium dioxide in the filtration material was removed, and the other components remained unchanged.

[0054] The remaining steps, parameters, etc. are the same as those in Example 1.

[0055] Comparative Example 3 Compared with Example 1, the modified chitosan in the filtration material was replaced with chitosan, and the other components remained unchanged.

[0056] The remaining steps, parameters, etc. are the same as those in Example 1.

[0057] Comparative Example 4 Compared with Example 1, the modified MOFs in the filtering material are removed, and the other components remain unchanged.

[0058] The remaining steps, parameters, etc. are the same as those in Example 1.

[0059] Comparative Example 5 Compared with Example 1, the filtering material is replaced with a PVDF microfiltration membrane. The remaining steps, parameters, etc. are the same as those in Example 1.

[0060] Experimental Example (1) Taste test of beverage flavor.

[0061] Taste the functional beverages in Examples 1 - 2 and Comparative Examples 1 - 5, and record their taste. The results are shown in Table 1.

[0062] Table 1: It can be seen from Table 1 that Examples 1 - 2 are significantly superior to Comparative Examples 1 - 5 in terms of flavor and taste. In Examples 1 - 2, groups such as sulfobetaine methacrylate and polyethylene glycol methacrylate grafted on modified PVDF enhance the hydrophilicity of the material, reduce the adsorption of macromolecular substances such as proteins, and reduce the off - flavors generated by protein oxidation or degradation; after chitosan is grafted with PEG - acrylic acid and methyl methacrylate, its flocculation ability is enhanced, and it can effectively remove sulfur - containing compounds that cause grassy odors and polyphenolic substances that produce bitter tastes; modified MOFs are modified by acetylation and silane coupling agents, and their high specific surface area and selective adsorption characteristics can accurately adsorb small - molecule off - flavor substances; modified titanium dioxide enhances the overall stability and dispersibility of the material, ensuring the uniformity of the filtering effect, so that the beverage has no obvious grassy odor and bitter taste, and the taste is fresh and smooth. Comparative Example 1 uses unmodified materials, which are highly hydrophobic and have no selectivity in adsorbing off - flavor and bitter - taste substances. They cannot effectively remove sulfur - containing compounds that cause grassy odors and components such as alkaloids and polyphenols that cause bitter tastes. Instead, due to the non - specific binding of the material surface to these substances, the deterioration of the flavor may be aggravated, resulting in obvious grassy odor and bitter taste in the beverage. After removing the modified titanium dioxide in Comparative Example 2, the stability and dispersibility of the composite material decrease. This causes some fine particles to not be effectively intercepted during the filtering process, resulting in a granular taste; at the same time, the lack of the synergistic support of the modified titanium dioxide for other components weakens the overall ability to remove grassy - odor substances, resulting in a slight grassy odor in the beverage. Comparative Example 3: Chitosan was used instead of modified chitosan. When chitosan was unmodified, its water solubility and dispersibility were poor, and its flocculation ability was insufficient. It could not effectively remove large particulate impurities and the associated off-flavor substances like modified chitosan. It was not sufficient to remove the macromolecular substances causing grassy odor and the small-molecule polyphenolic substances causing bitterness. Therefore, the beverage showed a slight grassy odor and bitterness. Comparative Example 4: After removing the modified MOFs, the adsorption capacity of the composite material for small-molecule off-flavor substances decreased significantly. The modified MOFs could originally selectively adsorb substances such as sulfur-containing compounds and small-molecule phenols that caused grassy odor and bitterness. Their absence led to a large amount of these off-flavor and bitter substances remaining, resulting in a relatively obvious grassy odor and slight bitterness in the beverage. Comparative Example 5: Using a single PVDF microfiltration membrane, its function was single. It could only remove some large particulate impurities by pore size sieving, and its interception ability for small-molecule off-flavor substances and colloids was limited. The grassy odor substances could not be removed sufficiently, and at the same time, some tiny particles remained, making the beverage have a relatively obvious grassy odor and a slight granular texture.

[0063] (2) Performance testing of the filtration materials (the results are shown in Table 2).

[0064] The filtration materials in Examples 1 - 2 and Comparative Examples 1 - 4 were filled into the membrane module of the cross-flow filtration device (filling density 50 g / L), and the equipment was connected and the tightness was checked. The microfiltration membrane used in Comparative Example 5 was a prior art with a pore size of 0.22 μm.

[0065] Using quinoa seedling sprout green juice as the filtration medium, the operating parameters were set as follows: Operating pressure: 0.2 MPa; cross-flow velocity: 50 mL / min; filtration temperature: 25 °C.

[0066] 1. Determination of protein and polyphenol substance losses (the results are shown in Table 2).

[0067] Take the green juice before and after filtration through the filtration material, and test the loss rates of protein and polyphenol substances.

[0068] Protein content determination: Method: Coomassie brilliant blue method was used.

[0069] Steps: Take the green juice before and after filtration through the filtration material and dilute it to an appropriate concentration. Then add Coomassie brilliant blue reagent. After reacting for 5 min, measure the absorbance at a wavelength of 595 nm.

[0070] Calculate the protein content according to the standard curve and calculate the loss rate: Polyphenol content determination: Method: Folin - phenol method was used.

[0071] Steps: Take the green juice before filtration and the green juice after filtration, and react them with Folin-Ciocalteu reagent and sodium carbonate solution.

[0072] Measure the absorbance at a wavelength of 765 nm, and calculate the polyphenol content according to the gallic acid standard curve.

[0073] Calculate the polyphenol loss rate, and the formula is the same as that of the protein loss rate.

[0074] Table 2: 2. Turbidity measurement (the results are shown in Table 3).

[0075] Use a turbidimeter to measure the turbidity (NTU) of the green juice after filtration through the filter material in Examples 1-2 and Comparative Examples 1-5.

[0076] Table 3: 3. Anti-pollution performance (the results are shown in Table 4).

[0077] Start the filtration device and run for 10 h.

[0078] Membrane flux: The filtrate volume per unit area per unit time, L / (m²·h), and record it every 10 minutes.

[0079] Flux decay rate: Cleaning flux recovery rate: After cleaning the membrane module with 0.1% NaOH + 0.05% SDS solution, measure the recovered flux, and obtain the flux recovery rate through the formula and get the flux recovery rate.

[0080] Table 4: As can be seen from Tables 2 to 4: Examples 1 and 2 use fully-component modified filter materials, which perform excellently in various indicators. The low turbidity benefits from the enhanced hydrophilicity of the modified PVDF grafted with sulfobetaine methacrylate, polyethylene glycol methacrylate and other groups, reducing the adsorption and blockage of substances such as proteins; the modified chitosan improves its flocculation ability by grafting PEG-acrylic acid and methyl methacrylate, effectively removing large particulate impurities; after being modified by acetylation and silane coupling agent, the modified MOFs have a high specific surface area and selective adsorption characteristics, enabling them to adsorb small molecule pollutants and pigments; the modified titanium dioxide enhances the mechanical strength and dispersibility of the filter material, ensuring the stability of filtration. In terms of nutrient retention, the low protein loss rate and high polyphenol retention rate are due to the synergistic effect of various modified materials, which not only intercept impurities but also avoid excessive adsorption of nutrients. In terms of anti-pollution performance, the low flux decay rate and high recovery rate reflect the good anti-pollution and regeneration ability of the modified materials.

[0081] Comparative Example 1 uses unmodified materials, and the performance of various indicators is poor. The high turbidity is because the unmodified materials have strong hydrophobicity and no selectivity in adsorbing substances such as proteins and polysaccharides, resulting in the deposition of a large amount of impurities. In terms of nutrient retention, the protein loss rate is high and the polyphenol retention rate is low. The unmodified materials cannot effectively distinguish between impurities and nutrients, causing nutrient loss. In terms of anti-pollution performance, the flux decay rate is high and the recovery rate is low. The unmodified materials are easily blocked by pollutants, and the pollutants are tightly bound to the material surface and difficult to clean and remove, resulting in a rapid decline in membrane performance and difficulty in recovery.

[0082] After removing the modified titanium dioxide in Comparative Example 2, the turbidity, protein loss rate and polyphenol loss rate all increase, indicating that the modified titanium dioxide plays an important role in maintaining the structural stability and dispersibility of the material. Its absence affects the interception of impurities and the protection of nutrients by the filter material. The increase in the flux decay rate and the decrease in the recovery rate indicate that the modified titanium dioxide helps to enhance the anti-pollution ability of the material. Its absence makes the membrane more easily polluted and difficult to recover its performance after cleaning.

[0083] In Comparative Example 3, when the modified chitosan is replaced with chitosan, the filtration effect deteriorates significantly. When chitosan is unmodified, its water solubility and dispersibility are poor, and its flocculation ability is insufficient, resulting in insufficient removal of large particulate impurities and an increase in turbidity. The poor adsorption selectivity for proteins and polyphenols leads to an increase in nutrient loss. In terms of anti-pollution, since large particulate impurities cannot be effectively removed, the membrane is more easily blocked, the flux decay accelerates, and the pollutants are difficult to clean, resulting in a decrease in the flux recovery rate.

[0084] After removing the modified MOFs in Comparative Example 4, the filtration performance was affected. The absence of the modified MOFs decreased the adsorption capacity of the filtration material for small molecule pollutants and pigments, resulting in an increase in turbidity and a darker solution color. In terms of nutrient retention, some small molecule impurities were not adsorbed and removed, affecting the retention effect of nutrient components. In terms of anti-pollution performance, since small molecule pollutants were easily deposited on the membrane surface, the flux decay rate increased, and the flux recovery rate after cleaning was also not as good as that of the examples, indicating that the modified MOFs are crucial for maintaining the anti-pollution and regeneration performance of the membrane.

[0085] Comparative Example 5 used a single PVDF microfiltration membrane, and its performance was between that of the fully modified filtration material and the unmodified material. It could remove some large particle impurities, but had limited retention capacity for small molecule pollutants and colloids, resulting in higher turbidity and nutrient loss rates than those of the examples. In terms of anti-pollution performance, although the initial flux was high, due to the lack of the synergistic effect of other materials, the flux decay was obvious after 10 h, and the flux recovery rate after cleaning was lower than that of Examples 1-2, indicating that the anti-pollution and regeneration ability of a single membrane material is relatively weak.

Claims

1. A processing technology of a functional beverage with quinoa wheat sprout green juice and bubbles, characterized in that, It includes the following steps: S1. Pretreatment of raw materials; S2. Crushing and juicing; S3. Filtration treatment; S4. Enzyme inactivation treatment; S5. Blending; S6. Sterilization treatment; S7. Carbonation treatment; Among them, the specific steps of step S3 are as follows: The solid-liquid mixture obtained after juicing in step S2 is first filtered through a 200-400 mesh filter screen and then filtered through a filter material; the filter material includes modified PVDF, modified chitosan, modified MOFs and modified titanium dioxide; The modified MOFs are obtained by first acetylating MOFs and then modifying them with a silane coupling agent; The modified PVDF is obtained by successively grafting sulfobetaine methacrylate, polyethylene glycol methacrylate and alkyl acrylate onto PVDF; The modified chitosan is obtained by successively grafting PEG-acrylic acid and methyl methacrylate onto chitosan; The modified titanium dioxide is obtained by modifying titanium dioxide with a silane coupling agent.

2. The processing technology of a Chenopodium quinoa sprout green juice sparkling functional beverage according to claim 1, characterized in that, In the filter material of step S3, the mass ratio of modified PVDF, modified chitosan, modified MOFs and modified titanium dioxide is (45-50):(20-30):(15-25):(5-12).

3. The processing technology of a Chenopodium quinoa sprout green juice sparkling functional beverage according to claim 2, characterized in that, In the filter material of step S3, the mass ratio of modified PVDF, modified chitosan, modified MOFs and modified titanium dioxide is (45-48):(25-30):(20-25):(8-10).

4. The processing technology of a Chenopodium quinoa sprout green juice carbonated functional beverage according to claim 2, characterized in that, In the filter material, the mass ratio of modified PVDF, modified chitosan, modified MOFs and modified titanium dioxide is 48:28:22:

10.

5. The processing technology of a Chenopodium quinoa sprout green juice sparkling functional beverage according to claim 1, characterized in that, In step S3, the preparation method of the filter material is as follows: S31: Under stirring, the modified PVDF, modified chitosan, modified MOFs and modified titanium dioxide are successively and slowly added into the DMF solution, and after being fully dispersed, a mixed solution is obtained; S32: After drying the mixed solution, the filter material is obtained.

6. The processing technology of a kind of Chenopodium quinoa sprout green juice sparkling functional beverage according to claim 5, characterized in that, In step S32, the drying step is specifically: first dry at 40-50 °C for 6-8 h, and then dry at 75-90 °C for 10-15 h.

7. The processing technology of a Chenopodium quinoa sprout green juice sparkling functional beverage according to claim 1, characterized in that, In step S4, the enzyme inactivation temperature is 68-75 °C and the enzyme inactivation time is 2-5 min.

8. The processing technology of a Chenopodium quinoa sprout green juice carbonated functional beverage according to claim 7, characterized in that, In step S4, trehalose is added.

9. The processing technology of a Chenopodium quinoa sprout green juice sparkling functional beverage according to claim 8, characterized in that, In step S4, 0.01-0.05% of a stabilizer is added.

10. The processing technology of a Chenopodium quinoa sprout green juice carbonated functional beverage according to claim 1, characterized in that, In step S6, ultra-high pressure sterilization technology is used for sterilization.

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