100% five-fruit puree refreshing product containing guarana extract and theanine and UHT sterilization preparation method thereof

Abstract

The invention focuses on a 100% natural puree functional beverage, and discloses a 100% five-fruit puree refreshing product containing guarana extract and theanine and a UHT sterilization preparation method of the 100% five-fruit puree refreshing product. The product is prepared by compounding five kinds of NFC primary pulp of apples, grapes, sweet oranges, lime and emblic leafflower fruits with guarana extracts and theanine, water and additives are not added, and the nutrition density of the product is 2-3 times that of common fruit juice. Stable dissolution of components is realized by utilizing an acid environment of lime puree, and UHT sterilization parameters are optimized, so that the retention rate of theanine reaches 92%, the retention rate of vitamin C reaches 95%, and the normal-temperature shelf life is greater than or equal to 12 months. After drinking for 2 hours, attention is improved by 25%, the refreshing and soothing functions are achieved, the problems that an existing product depends on chemical synthesis caffeine, the nutrition density is low, the production technology of pure primary pulp is bottleneck and the like are effectively solved, and the beverage is suitable for the high-end healthy beverage market.

Description

Technical Field

[0001] The present invention relates to the technical field of food and health products, and particularly relates to a 100% five-fruit puree refreshing product containing guarana extract and theanine and its UHT sterilization preparation method. Background Art

[0002] In today's fast-paced life and work environment, people's demand for refreshing beverages continues to climb. Whether it is the student group busy with heavy studies or the working people coping with high-pressure work for a long time, they all hope to relieve fatigue and improve their mental state by drinking refreshing beverages. However, there are many drawbacks in the currently commercially available refreshing products and natural fruit juice beverages, and there are also technical bottlenecks in the production process.

[0003] Defects of commercially available products: Most of the currently commercially available refreshing products, such as the well-known Red Bull, etc., rely on chemically synthesized caffeine for the selection of refreshing ingredients. Although chemically synthesized caffeine can quickly play a role in refreshing the mind, its side effects cannot be underestimated. A large number of studies have shown that long-term or excessive intake of chemically synthesized caffeine is likely to cause adverse reactions such as palpitations and anxiety, posing a potential threat to human health. Moreover, such products often lack natural nutritional components and cannot supplement additional nutrition for the human body. In sharp contrast, for natural fruit juice beverages, the common natural fruit juices on the market usually need to be diluted with water or concentrated and restored. This makes the content of puree in the fruit juice relatively low, and the puree content of most commercially available fruit juices ≤ 50%. The relatively low puree content directly leads to a significant reduction in the nutritional density of the beverage, and it is difficult for consumers to obtain sufficient nutrients after drinking, unable to meet people's dual needs for health and nutrition.

[0004] In the production process of pure puree functional beverages, there are many technical problems. For example, the viscosity of the pure puree system is generally high, which poses a great challenge to the addition and uniform dispersion of functional components. Taking guarana extract as an example, it is extremely easy to precipitate in the pure puree system and difficult to maintain a uniformly dispersed state, seriously affecting the stability and quality of the product. When the traditional UHT (Ultra High Temperature Instantaneous Sterilization) process is applied to the puree system with high solids content, obvious defects are also exposed. The puree contains rich heat-sensitive components such as vitamin C and theanine. During the high-temperature treatment process of the traditional UHT process, these heat-sensitive components are extremely easy to degrade, resulting in the loss of nutritional components of the product, and the flavor and quality will also be adversely affected. This not only reduces the nutritional value of the product but also may affect the taste experience of consumers, restricting the development of pure puree functional beverages.

[0005] In response to the pain points in the above-mentioned existing technologies, the present invention is committed to providing a comprehensive solution. In terms of product ingredients, the 100% NFC (Not From Concentrate) puree is directly mixed, eliminating the steps of adding water and concentration, which increases the nutritional density of the drink by 2-3 times compared to commercially available fruit juices. By cleverly utilizing the acidic environment of lime puree, the stable dissolution of guarana extract and theanine is achieved, effectively solving the problem of precipitation of functional ingredients. In the production process, the UHT parameters are optimized to ensure efficient sterilization while retaining more than 90% of the active ingredients, successfully breaking through the technical bottleneck of traditional processes and bringing consumers a high-quality, highly nutritious and low-stimulus plant-based refreshing drink. Summary of the Invention

[0006] In the current consumer market, consumers' pursuit of healthy and functional food and beverages is becoming more intense. On the one hand, existing refreshing products mostly rely on chemically synthesized caffeine, bringing consumers adverse experiences such as palpitations and anxiety, which prompts us to explore a milder and healthier refreshing solution. On the other hand, with the accelerating pace of life, people also have higher requirements for the shelf life and convenience of food. Based on these market demands and industry status quo, the present invention provides a 100% five-fruit puree refreshing product containing guarana extract and theanine and its UHT sterilization preparation method.

[0007] Specifically, through the mutual cooperation of various ingredients, the present invention provides a high-quality refreshing drink, including apple NFC puree, grape NFC puree, sweet orange NFC puree, Phyllanthus emblica NFC puree, guarana extract, and theanine.

[0008] As a further preferred implementation, the apple NFC puree accounts for 25%-35% in the product. It not only provides a gentle sweet taste, laying the flavor foundation of the product, but also the pectin in it helps the growth of intestinal probiotics, maintaining the balance of the intestinal microecosystem, and vitamin B6 participates in various physiological metabolic processes of the human body and plays an important role in the nervous system and hematopoietic function.

[0009] As a further preferred implementation, the grape NFC puree accounts for 15%-25%. The resveratrol it contains is a natural antioxidant that can scavenge free radicals in the body, prevent oxidative damage to cells, delay aging, and at the same time bring a smoother taste to the product, enhancing the overall drinking experience.

[0010] As a further preferred implementation, the proportion of sweet orange NFC puree is 20%-30%. It is a key source of vitamin C in the product, with a vitamin C content of ≥50mg per 100ml, far higher than that of ordinary fruit juice drinks. Vitamin C has multiple effects such as antioxidant, enhancing immunity, and promoting collagen synthesis, enabling the product to supplement nutrition for consumers while refreshing.

[0011] As a further preferred embodiment, the proportion of lime NFC puree is 5%-10%. It shoulders the important mission of acidity adjustment, controlling the pH value of the product between 2.0-2.5 to create a suitable acidic environment. In this acidic environment, guarana extract and theanine can be stably dissolved and are not prone to precipitation. In addition, lime puree also acts as a natural chelating agent, which can combine with metal ions to further enhance the stability of the product.

[0012] As a further preferred embodiment, the proportion of Phyllanthus emblica NFC puree is 5%-10%. Its rich polyphenol content (>17000 μmol / g) endows the product with a unique taste hierarchy of "sour - astringent - sweet aftertaste", bringing a special taste enjoyment to consumers. At the same time, polyphenolic substances have various physiological activities such as antioxidant and anti-inflammatory effects, further enhancing the nutritional value of the product.

[0013] As a further preferred embodiment, the content of guarana extract in the product is 0.2%-0.5%. It contains 3-5% of natural caffeine, which is the core ingredient for the product to achieve the refreshing function. Each bottle of the product contains 30-50 mg of natural caffeine, which can effectively stimulate the central nervous system, reduce fatigue, and improve attention and reaction speed.

[0014] As a further preferred embodiment, the content of theanine is 0.1%-0.3%. It synergizes with caffeine. While playing the role of refreshing, it inhibits the possible side effect of nerve excitement brought by caffeine, enabling consumers to maintain the balance and relaxation of body and mind during the refreshing process. Research shows that theanine can synergistically enhance the alpha brain wave, contributing to relaxation of body and mind and stress relief, allowing consumers to enjoy a moment of tranquility in their busy lives.

[0015] Moreover, all the above-mentioned purees in the present invention are non-concentrate reconstituted (NFC), and no water, preservatives, or sweeteners are added. The total sugar content (Brix) of the product is controlled at 10-14°, and the total acidity is 0.6%-0.9% (calculated as malic acid), with pH ≤ 4.0. This not only ensures the taste of the product but also meets the standards of healthy beverages, reflecting the quality of natural, healthy, and high-quality refreshing beverages.

[0016] The present invention also provides a preparation process method. The technological process is successively raw puree acceptance, filtration to remove impurities (80 mesh), dissolving guarana + theanine with lime puree, mixing and stirring of five purees (20 rpm, 15 min), high-pressure homogenization (20-25 MPa), UHT sterilization (135-140 °C, 3-5 s), aseptic cold filling (≤25 °C), and inspection and warehousing.

[0017] In the dissolution process, guarana extract and theanine are dissolved with 10%-15% of the total amount of fresh lime puree, and soluble complexes are formed using citric acid (5-7 g / L). Such a dissolution method can make full use of the acidic environment of fresh lime puree, promote the dissolution of guarana extract and theanine, and improve their dispersion uniformity in the product. At the same time, the dissolution temperature needs to be controlled at ≤30 °C because theanine is prone to thermal degradation at high temperatures, reducing the efficacy of the product. Strictly controlling the dissolution temperature can maximize the retention of theanine activity and ensure the stable quality of the product.

[0018] The UHT sterilization process is one of the key steps of the present invention. A tubular sterilizer is used, which is suitable for high-viscosity fluids and can ensure that the puree is evenly heated during sterilization. The sterilization temperature is set at 138 °C and the holding time is 3 seconds. Such a parameter combination can effectively kill harmful microorganisms while minimizing the damage to heat-sensitive components (such as vitamin C and theanine). The cooling rate ≥50 °C / second ensures that the product temperature can be quickly reduced to ≤35 °C after sterilization. Rapid cooling can effectively prevent the product from staying at high temperatures for a long time, further reducing the loss of heat-sensitive components and ensuring the content and quality of the active ingredients of the product.

[0019] Beneficial effects

[0020] Compared with the prior art, the present invention shows significant advantages in multiple dimensions. In terms of nutritional density, the product of the present invention uses 100% puree, and the vitamin C content ≥60 mg / 100 ml, while commercially available fruit juices contain a large amount of water (50% water) and the vitamin C content ≤30 mg / 100 ml, and the nutritional density is much lower than that of the product of the present invention.

[0021] In terms of refreshing efficiency, 2 hours after consuming the product of the present invention, the attention of consumers is increased by 25%, while a single caffeine beverage can only increase it by 15%-20%. This benefits from the synergistic effect of guarana extract and theanine, making the product more gentle while refreshing and reducing the adverse stimulation to the human body.

[0022] The product of the present invention has no precipitation phenomenon after being stored at room temperature for 18 months, while traditional pure puree products will show stratification within 6 months, seriously affecting the quality and appearance of the product. This is mainly due to the acidic environment of fresh lime puree and the optimized preparation process, effectively solving the problem of easy precipitation of functional components in the pure puree system.

[0023] In addition, by optimizing the UHT parameters, the present invention enables the retention rate of theanine to reach 92% and the retention rate of vitamin C to reach 95%, while the retention rate of these active ingredients by traditional UHT processes ≤85%. The high retention rate of active ingredients ensures that the product can maximize its nutritional and health care effects and provide consumers with a better product experience. Detailed Implementation Modes

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Apparently, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention.

[0025] Embodiment 1: Standard Process Verification

[0026] Formula (100 kg): 30 kg of apple NFC puree, 20 kg of grape NFC puree, 25 kg of sweet orange NFC puree, 10 kg of lime NFC puree, 15 kg of phyllanthus emblica NFC puree; 0.3 kg of guarana extract (5% caffeine), 0.2 kg of theanine.

[0027] Preparation steps: Dissolve 0.3 kg of guarana extract and 0.2 kg of theanine in 10 kg of lime puree, and stir until clear. Mix it with the remaining purees and homogenize twice under a pressure of 22 MPa. Use UHT sterilization at a temperature of 138 °C for 3 seconds, and then cool to 22 °C. Sterile fill into 225 ml PET bottles in a hundred-class clean environment.

[0028] Test results: The microbiological indicators show that the total number of colonies is 0 CFU / ml and coliform bacteria are not detected; in terms of physical and chemical indicators, the pH value is 3.8 and the total sugar content is 12 °Brix. After the shelf-life test, after storing at room temperature for 18 months, the sensory score drops from the initial 8.5 points to 8.2 points, meeting the commercial standards.

[0029] Embodiment 2:

[0030] Increase the proportion of lime NFC puree to 12%, and at the same time adjust the phyllanthus emblica NFC puree to 8%, with the proportions of other components remaining unchanged.

[0031] Effect verification: The pH value of the product drops to 3.5, and the solubility of the guarana extract increases by 18%. After testing, the microbiological and physical and chemical indicators of this formulated product meet the requirements, and there is no precipitation or stratification phenomenon after storing at room temperature for 18 months, which is suitable for people with a high tolerance to acidity.

[0032] Embodiment 3:

[0033] Formula (same as Embodiment 1): 30 kg of apple NFC puree, 20 kg of grape NFC puree, 25 kg of sweet orange NFC puree, 10 kg of lime NFC puree, 15 kg of phyllanthus emblica NFC puree; 0.3 kg of guarana extract (5% caffeine), 0.2 kg of theanine.

[0034] The guarana extract and theanine are dissolved with 12% of the total amount of lime puree, and the addition amount of citric acid is 6 g / L. Comparative experiments are carried out by setting the dissolution temperatures at 20 °C, 25 °C, and 30 °C respectively, and other preparation steps are the same as those in Example 1.

[0035] Test results: When the dissolution temperature is 20 °C, the dissolution rates of the guarana extract and theanine are slightly slower, but the clarity of the solution is high; when it is 25 °C, the dissolution rate is moderate and the solution state is good; when it is 30 °C, the dissolution rate is the fastest, but there are signs of slight decomposition of theanine. Considering comprehensively, 25 °C is the optimal dissolution temperature, and at this time, a better balance is achieved between the retention of nutritional components and the dissolution effect of the product.

[0036] Example 4:

[0037] Formula (same as Example 1): 30 kg of apple NFC puree, 20 kg of grape NFC puree, 25 kg of sweet orange NFC puree, 10 kg of lime NFC puree, 15 kg of phyllanthus emblica NFC puree; 0.3 kg of guarana extract (5% caffeine), 0.2 kg of theanine.

[0038] The homogenization pressures are set at 20 MPa, 22 MPa, and 25 MPa respectively, and the number of homogenization times is 1 time. Other preparation steps are the same as those in Example 1.

[0039] Test results: When homogenized at 20 MPa, the fineness of the product is slightly poor and there is a small amount of granularity; after homogenization at 22 MPa, the texture of the product is uniform and the taste is delicate; when homogenized at 25 MPa, the stability of the product is slightly improved, but the energy consumption increases. After comprehensive evaluation, the homogenization pressure of 22 MPa has better cost performance while ensuring the product quality.

[0040] Example 5:

[0041] Formula (same as Example 1): 30 kg of apple NFC puree, 20 kg of grape NFC puree, 25 kg of sweet orange NFC puree, 10 kg of lime NFC puree, 15 kg of phyllanthus emblica NFC puree; 0.3 kg of guarana extract (5% caffeine), 0.2 kg of theanine.

[0042] The UHT sterilization temperatures are set at 135 °C, 138 °C, and 140 °C respectively, and the holding times are 3 seconds, 4 seconds, and 5 seconds respectively. Multiple experimental combinations are carried out, and the cooling rate is ensured to be ≥ 50 °C / s. Other preparation steps are the same as those in Example 1.

[0043] Test results: When the sterilization temperature is 135°C and the holding time is 3 seconds, some microorganisms are not completely killed; when it is 138°C for 3 seconds, the microbial indicators are qualified, the retention rate of theanine is 92%, and the retention rate of vitamin C is 95%; when it is 140°C for 5 seconds, although the microorganisms are completely killed, the retention rates of theanine and vitamin C decrease. Through comprehensive analysis, the UHT sterilization parameters of 138°C for 3 seconds are the best choice, which can not only effectively sterilize but also retain the active ingredients to the greatest extent.

[0044] Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A 100% five-fruit puree refreshing product containing guarana extract and theanine, characterized in that, It is composed of NFC pulp and components in the following weight percentages: apple pulp 25%-35%, grape pulp 15%-25%, sweet orange pulp 20%-30%, lime pulp 5%-12%, phyllanthus emblica pulp 5%-12%; guarana extract 0.2%-0.5%, theanine 0.1%-0.3%, without water and other additives.

2. The product according to claim 1, characterized in that, The lime pulp is used to dissolve the guarana extract and theanine, and the weight ratio of the lime pulp to the guarana extract is 20:1 - 30:

1.

3. The product according to claim 1, wherein The total sugar content (Brix) of the product is 10 - 14°, the total acidity is 0.6% - 0.9% (calculated as malic acid), and pH ≤ 4.

0.

4. A preparation method of the product according to any one of claims 1-3, characterized in that, It includes: Direct mixing of the pulp, mixing the five NFC pulps in proportion without adding water; low-temperature dissolution, dissolving the guarana extract and theanine in the lime pulp at ≤ 30°C; high-pressure homogenization, homogenizing 1 - 2 times at a pressure of 20 - 25 MPa; UHT sterilization, maintaining at 135 - 140°C for 3 - 5 seconds, and cooling to ≤ 30°C after sterilization; aseptic filling, filling into PET containers in a Class 100 clean environment.

5. The method according to claim 4, wherein The guarana extract and theanine are dissolved with 10% - 15% of the total amount of the lime pulp, and 5 - 7 g / L of citric acid is added during dissolution to form a soluble complex.

6. The method according to claim 4, characterized in that, The preparation method enables the theanine content in the product to be ≥ 25 mg / 100 ml and the retention rate of vitamin C to be ≥ 90%.

7. The method according to claim 4, wherein The normal-temperature shelf life of the product is ≥ 12 months.