Functional emblic leafflower and prune compound liquid beverage and preparation method thereof

Abstract

The invention provides a functional emblic leafflower and prune compound liquid beverage and a preparation method thereof, and belongs to the technical field of beverage and functional food preparation. The technological process comprises the steps of raw material cleaning, high-speed shearing / high-pressure pulse treatment, clarification and filtration, compound concentration and high-pressure pulse sterilization. The method comprises the following steps: firstly, taking polyphenol / sorbitol content, juicing rate and fruit juice transparency as evaluation standards, and taking electric field intensity, pulse frequency and pulse width as investigation factors to obtain optimal process parameters of a high-voltage pulse electric field; and through a high-speed shearing / high-voltage pulse electric field process, the extraction efficiency is improved, effective sterilization is realized, functional components in the emblic leafflower and the prune are reserved to the maximum extent, and the shelf life is prolonged. In addition, through sensory evaluation and functional evaluation of oxidation resistance and bowel relaxing, the optimal formula is determined, the acerbity of the emblic leafflower is effectively reduced, and the taste is improved. The functional fruit juice beverage is purely natural and free of any additive, has good effects of relaxing bowel and resisting oxidation, and is an ideal functional fruit juice beverage.

Description

Technical Field

[0001] The present invention belongs to the technical field of the preparation of beverages and functional foods, and particularly relates to a functional Phyllanthus emblica - Prunus salicina compound liquid beverage and a preparation method thereof. Background Art

[0002] With the increasing demand of consumers for healthy beverages, fruit juice beverages that are natural, rich in nutrition and have unique tastes have gradually become the focus of the market. However, traditional fruit juice extraction methods (such as mechanical pressing or heat treatment) often face the following problems: (1) low fruit juice extraction efficiency and serious nutrient loss; (2) the need to add additives to improve poor taste and flavor; (3) conventional high - temperature sterilization methods lead to the destruction or loss of nutrients. Therefore, preparing a safe compound liquid beverage with high fruit juice extraction rate, high content of active ingredients, and good taste and flavor without the addition of external additives can not only fill the gap in similar products with the concept of green safety in the market, but also be a key trend in the current food and beverage processing field.

[0003] Phyllanthus emblica and Prunus salicina, as fruits with excellent nutritional value and health benefits, are increasingly favored by the food industry due to their rich vitamin C, antioxidant substances, dietary fiber and various trace elements. Phyllanthus emblica contains a large amount of polyphenol components, which have effects such as antioxidant and anti - fatigue; Prunus salicina is rich in dietary fiber, especially rich in potassium ions and sorbitol, and has the effect of promoting defecation. The combination of the two can not only cover up the astringency of Phyllanthus emblica with the sour and sweet taste of Prunus salicina to bring a more rich taste experience, but also play a complementary nutritional effect.

[0004] Based on this, the present invention relates to a pure natural functional Phyllanthus emblica - Prunus mume compound liquid beverage and its preparation method. First, the extraction efficiency of the compound fruit juice beverage is improved by the combined process of high - speed shearing - high - voltage pulsed electric field, and the functional components in Phyllanthus emblica and Prunus mume are retained to the greatest extent. The high - speed shearing technology mechanically crushes the fruits with a high - speed rotating cutter. It can not only quickly crush the fruits into fine particles, but also effectively homogenize the materials, making the surface cell walls easier to rupture, which helps to increase the surface area of the pulp and thus promotes the release of active ingredients in the subsequent process. The high - voltage pulsed electric field is a new method for assisting the extraction of intracellular substances. Its mechanism of action is to use the principle of cell membrane electroporation to instantaneously break the cell walls, causing the cell membrane potential to be chaotic, and the cell wall and cell membrane to be reversibly or irreversibly damaged, and the cell components to flow out, which is different from the traditional cell - breaking principle. Therefore, combining high - speed shearing with high - voltage pulsed electric field can achieve the complementary advantages of both. This combination can not only improve the extraction rate of fruit juice, but also effectively reduce the flavor loss and nutrient loss caused by heat treatment, and finally obtain a high - quality fruit juice beverage with more natural nutrients retained. In addition, the high - voltage pulsed electric field technology can also effectively sterilize by destroying the cell membranes of bacteria, improving the safety and stability of the fruit juice beverage. This is of great significance for the production of natural, additive - free, and long - shelf - life compound fruit juice beverages.

[0005] Therefore, the present invention uses Phyllanthus emblica and Prunus mume as raw materials, improves the extraction efficiency through the combined process of high - speed shearing - high - voltage pulsed electric field, retains the functional components in Phyllanthus emblica and Prunus mume to the greatest extent, and effectively sterilizes to extend the shelf life. In addition, through sensory evaluation, laxative, and free - radical scavenging experiments, the optimal formula is determined to effectively reduce the sour and astringent taste of Phyllanthus emblica and improve the taste. The preparation method of this product is simple, pure natural without any additives, and has good laxative and antioxidant effects. It is an ideal functional fruit juice beverage. Summary of the Invention

[0006] The purpose of the present invention is to provide a combined application of high - speed shearing and high - voltage pulsed electric field in the preparation process of Phyllanthus emblica - Prunus mume compound liquid beverage. By jointly processing the two fruits, not only can the extraction efficiency of their nutritional components be improved, but also their taste and nutritional quality can be optimized, effectively sterilized to extend the shelf life, and a new type, high - nutrition, and high - quality compound fruit juice drink can be provided for the market. This innovative processing technology will promote the progress of fruit juice production technology and meet the growing demand of consumers for healthy and high - quality beverages.

[0007] The preparation method of the functional Phyllanthus emblica - Prunus mume compound liquid beverage provided by the present invention includes the following steps:

[0008] (1) Raw material cleaning and high - speed shearing:

[0009] The Phyllanthus emblica and Prunus mume are selected and washed, and then added to the feeding port of a high-speed shearing machine. The high-speed shearing equipment is started, the shearing parameters are set, and after the shearing treatment, Phyllanthus emblica or Prunus mume puree is obtained.

[0010] The setting of the high-speed shearing parameters is characterized as follows: the shearing pressure is 2 - 4 MPa, and the temperature is controlled within the range of 30 - 40 °C. The shearing rate of Phyllanthus emblica is 2500 - 5000 rpm, and the shearing time is 60 - 120 s; the shearing rate of Prunus mume is 3000 - 6000 rpm, and the shearing time is 30 - 60 s.

[0011] (2) High-voltage pulsed electric field-assisted treatment:

[0012] Take the Phyllanthus emblica puree in step (1) and perform high-voltage pulsed electric field-assisted treatment. Using the polyphenol content, juice yield, and juice transparency as evaluation criteria, and the electric field strength, pulse frequency, and pulse width as investigation factors, obtain the optimal process parameters of the high-voltage pulsed electric field to improve the extraction efficiency and retain the functional components in Phyllanthus emblica to the greatest extent, and then perform ultrasonic homogenization. The treatment method for Prunus mume is similar, except that the evaluation criteria include an additional sorbitol content.

[0013] The parameters of the high-voltage pulsed electric field are characterized in that the electric field strength is (5 - 30 kV / cm), the pulse frequency is (600 - 1500 Hz), and the pulse width is (10 - 120 μs).

[0014] (3) Clarification and filtration:

[0015] Take the crude Phyllanthus emblica juice in step (2), let it stand for a period of time, and then filter it through a sieve to obtain Phyllanthus emblica juice. Take the crude Prunus mume juice in step (2), let it stand for a period of time, and then filter it through a sieve to obtain Prunus mume juice.

[0016] Among them, the crude Phyllanthus emblica juice is filtered through a sieve with (100 - 400 meshes), and the crude Prunus mume juice is filtered through a sieve with (100 - 400 meshes). The standing time is 10 - 24 h.

[0017] (4) Compound concentration:

[0018] Take the Phyllanthus emblica juice and Prunus mume juice in step (3), compound them in different volume ratios, and determine the optimal formula through sensory evaluation, free radical scavenging, and laxative experiments. After membrane concentration, homogenization, and sterilization, a functional Phyllanthus emblica and Prunus mume compound liquid beverage is obtained.

[0019] Among them, the functional Phyllanthus emblica and Prunus mume compound liquid beverage includes the following components in volume ratio: Phyllanthus emblica: Prunus mume = (1 - 9):(1 - 9); further, the volume ratio is as follows: Phyllanthus emblica: Prunus mume = (1 - 6):(4 - 9).

[0020] During the membrane concentration process, the compound liquid beverage is first poured into the membrane concentration device and first filtered through an ultrafiltration membrane under the conditions of 2 - 2.5 MPa and a time of 100 - 150 min. Then it is filtered through a reverse osmosis membrane under the conditions of 3 - 4 MPa and a time of 60 - 100 min.

[0021] It is characterized in that the functional Phyllanthus emblica - Prunus mume compound liquid beverage has a polyphenol content of ≥12% and a sorbitol content of (2 - 4%).

[0022] (5) High - voltage pulsed electric field sterilization

[0023] The compound product in step (4) is further subjected to high - voltage pulsed electric field sterilization treatment to finally obtain the functional Phyllanthus emblica - Prunus mume compound liquid beverage.

[0024] It is characterized in that a super - high - pressure range of 300 MPa to 500 MPa is adopted and a treatment time of 20 min to 40 min is set.

[0025] The present invention has the following advantages over the prior art:

[0026] 1. The combined application of high - speed shearing and high - voltage pulsed electric field: Although high - speed shearing and high - voltage pulsed technologies have been applied in different fields respectively, combining the two for the preparation of compound fruit juice beverages, and especially applying them to the preparation of compound fruit juice beverages of Phyllanthus emblica and Prunus mume, has strong innovation.

[0027] 2. High - speed shearing helps to homogenize the materials, and the high - voltage pulsed technology can avoid the flavor change caused by traditional heat treatment. Therefore, this compound process can significantly improve the taste and stability of the fruit juice, retain its functional components to the greatest extent, and meet the requirements of modern consumers for functional beverages.

[0028] 3. During the whole process of making the fruit juice, the sour and sweet taste of Prunus mume is used to cover the astringent taste of Phyllanthus emblica, without introducing any external ingredients. Moreover, the high - voltage pulsed technology is also an innovative sterilization and shelf - life extension technology, which conforms to the concept of green safety and meets the requirements of modern consumers for healthy beverages. It can not only fill the gap in the market for similar products but also be a key trend in the current food and beverage processing field. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 : The state of the functional compound liquid beverage of Phyllanthus emblica and Prunus mume with different ratios after standing for 48 h. DETAILED DESCRIPTION OF THE INVENTION

[0029] The preparation method of the functional Phyllanthus emblica - Prunus mume compound liquid beverage provided by the present invention includes the following steps:

[0030] (1) Raw material cleaning and high - speed shearing:

[0031] The Phyllanthus emblica and Prunus mume are selected and washed, then added to the feeding port of a high-speed shearing machine. The high-speed shearing equipment is started, the shearing parameters are set, and after the shearing treatment, Phyllanthus emblica or Prunus mume puree is obtained.

[0032] Among them, the setting of the high-speed shearing parameters is characterized as follows: the shearing pressure is 2 - 4 MPa, and the temperature is controlled within the range of 30 - 40 °C. The shearing rate of Phyllanthus emblica is 2500 - 5000 rpm, and the shearing time is 60 - 120 s; the shearing rate of Prunus mume is 3000 - 6000 rpm, and the shearing time is 30 - 60 s.

[0033] (2) High-voltage pulsed electric field-assisted treatment:

[0034] Take the Phyllanthus emblica puree in step (1) and perform high-voltage pulsed electric field-assisted treatment. Using the polyphenol content, juice yield, and juice transparency as evaluation criteria, and the electric field strength, pulse frequency, and pulse width as investigation factors, obtain the optimal process parameters of the high-voltage pulsed electric field to improve the extraction efficiency and retain the functional components in Phyllanthus emblica to the greatest extent, and then perform ultrasonic homogenization. The treatment method for Prunus mume is similar, except that the evaluation criteria include one more item of sorbitol content.

[0035] Among them, the parameters of the high-voltage pulsed electric field are characterized by an electric field strength of (5 - 30 KV / cm), a pulse frequency of (600 - 1500 Hz), and a pulse width of (10 - 120 μs).

[0036] (3) Clarification and filtration:

[0037] Take the crude Phyllanthus emblica juice in step (2), let it stand for a period of time, and then filter it through a sieve to obtain Phyllanthus emblica juice. Take the crude Prunus mume juice in step (2), let it stand for a period of time, and then filter it through a sieve to obtain Prunus mume juice.

[0038] Among them, the crude Phyllanthus emblica juice is filtered through a sieve with (100 - 400 meshes), and the crude Prunus mume juice is filtered through a sieve with (100 - 400 meshes). The standing time is 10 - 24 h.

[0039] (4) Compound concentration and homogenization:

[0040] Take the Phyllanthus emblica juice and Prunus mume juice in step (3), compound them in different volume ratios, determine the optimal formula through sensory evaluation, free radical scavenging, and laxative experiments, and obtain a functional Phyllanthus emblica and Prunus mume compound liquid beverage through membrane concentration, homogenization, and sterilization.

[0041] Among them, the functional Phyllanthus emblica and Prunus mume compound liquid beverage includes the following components in volume ratio: Phyllanthus emblica: Prunus mume = (1 - 9):(1 - 9); further, the volume ratio is as follows: Phyllanthus emblica: Prunus mume = (1 - 6):(4 - 9).

[0042] During the membrane concentration process, the compound liquid beverage is first poured into the membrane concentration device and first filtered through an ultrafiltration membrane under the conditions of 2 - 2.5 MPa and a time of 100 - 150 min. Then it is filtered through a reverse osmosis membrane under the conditions of 3 - 4 MPa and a time of 60 - 100 min.

[0043] It is characterized in that the functional Phyllanthus emblica - Prunus mume compound liquid beverage has a polyphenol content of ≥12% and a sorbitol content of (2 - 4%).

[0044] (5) High - voltage pulsed electric field sterilization

[0045] The compound product in step (4) is further subjected to high - voltage pulsed electric field sterilization treatment to finally obtain the functional Phyllanthus emblica - Prunus mume compound liquid beverage.

[0046] It is characterized in that a super - high - pressure range of 300 MPa to 500 MPa is adopted, and a treatment time of 20 min to 40 min is set.

[0047] The present invention will be described in detail below through specific examples and drawings.

[0048] Example 1: A functional Phyllanthus emblica - Prunus mume compound functional liquid beverage

[0049] (1) Raw material cleaning and high - speed shearing:

[0050] The Phyllanthus emblica and Prunus mume are selected and cleaned, and then added to the feed inlet of the high - speed shearing machine. The high - speed shearing equipment is started, and the shearing parameters are set. The shearing pressure is 3 MPa, and the temperature is controlled at 30°C. The shearing rate of Phyllanthus emblica is 3000 rpm, and the shearing time is 60 s; the shearing rate of Prunus mume is 4000 rpm, and the shearing time is 60 s. After high - speed shearing treatment, Phyllanthus emblica or Prunus mume puree is obtained.

[0051] (2) High - voltage pulsed electric field assisted treatment:

[0052] Take the Phyllanthus emblica puree in step (1) and perform high - voltage pulsed electric field assisted treatment with an electric field strength of (20 KV / cm), a pulse frequency of (1200 Hz), and a pulse width of (80 μs) to improve the extraction efficiency and retain the functional components in Phyllanthus emblica to the greatest extent. Then ultrasonic homogenization is carried out. The treatment method for Prunus mume is similar.

[0053] (3) Clarification and filtration:

[0054] Take the crude Phyllanthus emblica juice in step (2), let it stand for 24 h, and then filter it through a 100 - mesh sieve to obtain Phyllanthus emblica juice. Take the crude Prunus mume juice in step (2), let it stand for 24 h, and then filter it through a 100 - mesh sieve to obtain Prunus mume juice.

[0055] (4) Compound concentration:

[0056] Take the Phyllanthus emblica juice and Prunus mume juice from step (3), mix them in a volume ratio of 4:6, and then pour them into a membrane concentration device. First, filter through an ultrafiltration membrane under the conditions of 2 MPa and a time of 150 min. Then filter through a reverse osmosis membrane under the conditions of 3 MPa and a time of 100 min. After homogenization and sterilization, a functional Phyllanthus emblica and Prunus mume compound liquid beverage is obtained.

[0057] (5) High-pressure pulsed electric field sterilization

[0058] Sterilize the compound product in step (4) again, using an ultra-high pressure of 300 MPa and setting a treatment time of 30 min to finally obtain a functional Phyllanthus emblica and Prunus mume compound liquid beverage.

[0059] Example 2: A functional Phyllanthus emblica and Prunus mume compound functional liquid beverage

[0060] (1) Raw material cleaning and high-speed shearing:

[0061] After the Phyllanthus emblica and Prunus mume are selected and cleaned, they are then added to the feed inlet of a high-speed shearing machine. Start the high-speed shearing equipment, set the shearing parameters, the shearing pressure is 2 MPa, and the temperature is controlled at 32 °C. The shearing rate of the Phyllanthus emblica is 3600 rpm and the shearing time is 50 s; the shearing rate of the Prunus mume is 4000 rpm and the shearing time is 50 s. Phyllanthus emblica or Prunus mume puree is obtained after high-speed shearing treatment.

[0062] (2) High-pressure pulsed electric field assisted treatment:

[0063] Take the Phyllanthus emblica puree from step (1) and perform high-pressure pulsed electric field assisted treatment with an electric field strength of (20 kV / cm), a pulse frequency of (1200 Hz), and a pulse width of (80 μs) to improve the extraction efficiency and retain the functional components in the Phyllanthus emblica to the greatest extent. Then perform ultrasonic homogenization. The treatment method for the Prunus mume is similar.

[0064] The optimization process of the conditions for high-pressure pulsed electric field assistance is as follows:

[0065] ① Optimization of electric field strength: Under the experimental conditions of a pulse frequency of 1200 Hz and a pulse width of 80 μs, the Phyllanthus emblica and Prunus mume puree are subjected to cell wall breaking treatment at electric field strengths of 10, 15, 20, 25, and 30 kV respectively. Using polyphenol / sorbitol and sensory evaluation as the investigation factors, determine the optimal electric field strength.

[0066] ② Optimization of pulse frequency: According to the electric field strength determined in the above experiment, under the condition of a pulse width of 100 μs, the puree is subjected to cell wall breaking treatment at pulse frequencies of 600, 800, 1000, 1200, and 1500 Hz respectively. Using polyphenol / sorbitol and sensory evaluation as the investigation factors, determine the optimal pulse frequency.

[0067] ③ Optimization of pulse width: According to the electric field strength and pulse frequency determined in the above experiments, the puree was subjected to cell wall breaking treatment under the conditions of pulse widths of 20, 40, 60, 80, and 100 μs respectively. Taking polyphenol / sorbitol and sensory evaluation as the investigation factors, the optimal pulse frequency was determined.

[0068] Table 1 Influence of Electric Field Strength on the Content of Functional Components

[0069]

[0070] Table 2 Influence of Pulse Frequency on the Content of Functional Components

[0071]

[0072] Table 3 Influence of Pulse Width on the Content of Functional Components

[0073]

[0074]

[0075] Taking sensory evaluation, juice yield, and the content of functional components as the evaluation criteria, the electric field strength (20 kV / cm), pulse frequency (1200 Hz), and pulse width (80 μs) were selected as the optimal process conditions.

[0076] (3) Clarification and filtration:

[0077] After standing the crude Phyllanthus emblica juice in step (2) for 18 h, it was filtered through a 100-mesh sieve to obtain Phyllanthus emblica juice. After standing the crude Prunus mume juice in step (2) for 18 h, it was filtered through a 100-mesh sieve to obtain Prunus mume juice.

[0078] (4) Compound, concentrate, and homogenize:

[0079] Take the Phyllanthus emblica juice and Prunus mume juice in step (3), compound them in a volume ratio of 4:6, and then pour them into a membrane concentration device. First, filter through an ultrafiltration membrane under the conditions of 2 MPa and a time of 150 min. Then filter through a reverse osmosis membrane under the conditions of 3 MPa and a time of 100 min. After homogenization and sterilization, a functional Phyllanthus emblica and Prunus mume compound liquid beverage is obtained.

[0080] (5) High-voltage pulsed electric field sterilization

[0081] The compound product in step (4) was further sterilized using an ultra-high pressure of 300 MPa and setting a treatment time of 30 min, and finally, a functional Phyllanthus emblica and Prunus mume compound liquid beverage was obtained.

[0082] Example 3: A functional Phyllanthus emblica and Prunus mume compound functional liquid beverage

[0083] (1) Raw material cleaning and high-speed shearing:

[0084] The Phyllanthus emblica and Prunus mume are selected and cleaned, then added to the feed inlet of the high-speed shearing machine. The high-speed shearing equipment is started, and the shearing parameters are set. The shearing pressure is 2 MPa, and the temperature is controlled at 32 °C. The shearing rate of Phyllanthus emblica is 3600 rpm, and the shearing time is 50 s; the shearing rate of Prunus mume is 4000 rpm, and the shearing time is 50 s. After high-speed shearing treatment, Phyllanthus emblica or Prunus mume puree is obtained.

[0085] (2) High-voltage pulsed electric field assisted treatment:

[0086] Take the Phyllanthus emblica puree in step (1) and perform high-voltage pulsed electric field assisted treatment with an electric field strength of (20 KV / cm), a pulse frequency of (1200 Hz), and a pulse width of (80 μs) to improve the extraction efficiency and retain the functional components in Phyllanthus emblica to the greatest extent. Then perform ultrasonic homogenization. The treatment method for Prunus mume is similar.

[0087] (3) Clarification and filtration:

[0088] Take the crude Phyllanthus emblica juice in step (2), let it stand for 18 h, and then filter it through a 100-mesh sieve to obtain Phyllanthus emblica juice. Take the crude Prunus mume juice in step (2), let it stand for 18 h, and then filter it through a 100-mesh sieve to obtain Prunus mume juice.

[0089] (4) Compound concentration:

[0090] Take the Phyllanthus emblica juice and Prunus mume juice in step (3), compound them in a volume ratio of 4:6, and then pour them into the membrane concentration device. First, filter through an ultrafiltration membrane under the conditions of 2 MPa and a time of 150 min. Then filter through a reverse osmosis membrane under the conditions of 3 MPa and a time of 100 min. After homogenization and sterilization, a functional Phyllanthus emblica and Prunus mume compound liquid beverage is obtained. The formula screening process of the Phyllanthus emblica and Prunus mume compound fruit juice beverage is as follows.

[0091] Compound the Phyllanthus emblica raw pulp and Prunus mume raw pulp in different volume ratios, and determine the optimal formula through sensory evaluation and functional evaluation, where: No. 1 (Phyllanthus emblica raw pulp: Prunus mume raw pulp) (6:4) No. 2 (Phyllanthus emblica raw pulp: Prunus mume raw pulp) (5:5) No. 3 (Phyllanthus emblica raw pulp: Prunus mume raw pulp) (4:6) No. 4 (Phyllanthus emblica raw pulp: Prunus mume raw pulp) (3:7) No. 5 (Phyllanthus emblica raw pulp: Prunus mume raw pulp) (2:8) No. 6 (Phyllanthus emblica raw pulp: Prunus mume raw pulp) (1:9) 1 Sensory evaluation Table 1: Sensory evaluation table of functional compound liquid beverage Evaluation index Evaluation criteria Evaluation score Taste (60) Good taste, excellent flavor, no bitter taste. General taste, slight bitter taste. Poor taste, bitter taste 40-6020-40<20 Texture (40) Uniform and stable, no delamination and precipitation. Non-uniform and stable, with delamination 20-40<20 Perceptible by the senses ( Figure 1 ), there are obvious layering phenomena in samples No. 1, 5, and 6. Therefore, it is preferred to use the formulations of samples No. 2, 3, and 4. By tasting, the taste of samples No. 3 and 4 is better, with good flavor and no bitter taste, while that of sample No. 2 is slightly inferior, with a slight bitter taste.

[0102] ② Functional evaluation

[0103] Determination of polyphenol content

[0104] First, establish a polyphenol standard curve: Accurately weigh 10 mg of gallic acid, dissolve it and make up the volume to 10 mL in a volumetric flask. Respectively take 0, 0.2, 0.4, 0.6, 0.8, 1.0, and 1.5 mL of the gallic acid standard solution and make up the volume to 10 mL in a volumetric flask for standby. Take 0.5 mL of the above gallic acid solution in a stoppered tube, add 1.25 mL of the Folin-Ciocalteu reagent diluted ten times, let it stand for 5 min, add 1.25 mL of 15% sodium carbonate solution, and make up the volume to 5 mL with water. Let it stand for 10 min, and measure the absorbance value at 765 nm. Taking the absorbance value as the ordinate and the concentration of the gallic acid solution as the abscissa, the obtained standard curve is y = 0.04182x + 0.02319 (R2 = 0.9983)

[0105] Subsequently, conduct the determination of the sample: Take the sample solution, dilute it by a certain multiple so that the absorbance is within the range of 0.2 - 0.8. Take 0.5 mL of the diluted sample solution, add 1.25 mL of the Folin-Ciocalteu reagent diluted ten times, let it stand for 5 min, add 1.25 mL of 15% sodium carbonate solution, and make up the volume to 5 mL with water. Let it stand for 10 min, and measure the absorbance value at 765 nm. Calculate the total polyphenol content according to the measured absorbance. Calculation of polyphenol content: In the formula, X is the content, with the unit of (%), C1 is the concentration of the measured sample (μg / mL), V1 is the volume of the measured sample (mL), n is the dilution multiple, and m is the mass of the extract (μg).

[0106] DPPH scavenging rate test

[0107] First, measure the standard curve of VC. Prepare standard solutions of VC (mg / mL) with different concentrations. Through the DPPH scavenging experiment, the obtained standard curve equation is y = 0.20937 + 3.61469X, R 2 = 0.9948. Subsequently, dilute the sample and detect the DPPH radical scavenging rate of the sample to be measured. Using VC as the reference standard, the result is expressed as VC equivalent (mg / mL).

[0108] The steps of the DPPH radical scavenging experiment are as follows: First, prepare a pure DPPH solution with a concentration of 0.8 mg / mL. The detection wavelength of the microplate reader: 492 nm.

[0109] DPPH radical scavenging rate (%) = [1 - ((A_sample - A_pure_sample) / A_pure_DPPH)] × 100%:

[0110] A_sample: 20 μL DPPH + 20 μL sample + 160 μL ethanol

[0111] A_pure_sample: 20 μL sample + 180 μL ethanol

[0112] A_pure_DPPH: 20 μL DPPH + 180 μL ethanol

[0113] The sample addition amount needs to be adjusted so that the absorbance is within the range of 0.2 - 0.8; let it stand in the dark for 10 min before measurement.

[0114] Table 2: Determination of polyphenol content in composite beverages of different models

[0115]

[0116] Table 3: Determination of DPPH scavenging rate in composite beverages of different models

[0117]

[0118] From the tests of polyphenol content and DPPH scavenging rate, it can be seen that the polyphenol content and DPPH scavenging rate of No. 2 and No. 3 are better, and this formula is preferred. No. 4 is the second best.

[0119] Evaluation of the effect of promoting defecation

[0120] Select 100 mice, with 50 males and 50 females, randomly divided into 5 groups, 20 mice in each group. Except for the blank group, each group is intragastrically administered 10 mg / kg ● bw loperamide hydrochloride once a day for 10 consecutive days. All mice are allowed to drink water and eat freely to establish a constipation model. Then, the compound liquid beverages of Phyllanthus emblica and Prunus mume of No. 2, No. 3 and No. 4 are intragastrically administered to the mice. The blank group and the model control group are intragastrically administered the same volume of normal saline for 19 consecutive days, 0.6 mL each time, and they are allowed to drink water and eat freely. After 19 days, the mice in each group are fasted for 10 h without water; then, the last intragastric administration is given. 65 min later, activated carbon is administered, and 20 min later, the mice are sacrificed by dislocation. Open the abdominal cavity to separate the mesentery, cut the small intestine, measure the carbon powder propulsion distance, and calculate the small intestine propulsion rate (%).

[0121] Propulsion rate (%) = activated carbon propulsion length (cm) / total small intestine length (cm) × 100%

[0122] Table 4 Results of small intestine propulsion experiment

[0123]

[0124]

[0125] As can be seen from Table 4, the small intestine propulsion rate of the model group was significantly lower than that of the blank group, indicating the successful construction of the constipation model. Compared with the model group, the small intestine propulsion rates of No. 2, 3, and 4 were significantly increased, indicating that this compound liquid beverage can effectively promote gastrointestinal peristalsis and has the effect of moistening the intestines and relieving constipation.

[0126] Based on the above sensory evaluation and functional evaluation experiments, No. 3 (Phyllanthus emblica fruit puree: Prunus mume fruit puree) (4:6) was selected as the best ratio.

[0127] (5) High-pressure pulsed electric field sterilization

[0128] The compound product in step (4) was further sterilized under 300 MPa of ultra-high pressure for 30 min to finally obtain the functional Phyllanthus emblica and Prunus mume compound liquid beverage.

Claims

1. A preparation method of a functional Phyllanthus emblica and Prunus mume composite liquid beverage, characterized in that, It includes the following steps: (1) Raw material cleaning and high-speed shearing: The Phyllanthus emblica and Prunus mume are selected and cleaned, then added to the feed inlet of a high-speed shearing machine. After starting the high-speed shearing equipment and setting the shearing parameters, Phyllanthus emblica or Prunus mume puree is obtained after the shearing treatment; (2) High-voltage pulsed electric field-assisted treatment: Take the Phyllanthus emblica puree in step (1) and carry out high-voltage pulsed electric field-assisted treatment. Using polyphenol content, juicing rate, and juice transparency as evaluation criteria, and electric field strength, pulse frequency, and pulse width as investigation factors, the optimal process parameters of high-voltage pulsed electric field are obtained through single-factor and response surface experiments to improve the extraction efficiency and retain the functional components in Phyllanthus emblica to the greatest extent, and then ultrasonic homogenization is carried out. The treatment method for Prunus mume is similar, except that the evaluation of functional components is the sorbitol content; (3) Clarification and filtration: After the crude Phyllanthus emblica juice in step (2) is left standing for a period of time, it is filtered through a sieve to obtain Phyllanthus emblica juice. After the crude Prunus mume juice in step (2) is left standing for a period of time, it is filtered through a sieve to obtain Prunus mume juice; (4) Compound concentration: Take the Phyllanthus emblica juice and Prunus mume juice in step (3) and compound them in different volume ratios. Through sensory evaluation, free radical scavenging, and laxative experiments, the optimal formula is determined, and then membrane concentration and homogenization are carried out; (5) High-voltage pulsed electric field sterilization: The compound product in step (4) is further subjected to high-voltage pulsed electric field sterilization treatment to finally obtain a functional Phyllanthus emblica and Prunus mume compound liquid beverage.

2. The preparation method according to claim 1(1), characterized in that, The shearing pressure is 2 - 4 MPa, and the temperature is controlled within the range of 30 - 40 °C. The shearing rate of Phyllanthus emblica is 2500 - 5000 rpm, and the shearing time is 60 - 120 s; the shearing rate of Prunus mume is 3000 - 6000 rpm, and the shearing time is 30 - 60 s.

3. The preparation method according to claim 1(2), characterized in that, The electric field strength (5 - 30 KV / cm), pulse frequency (600 - 1500 Hz), and pulse width (10 - 120 μs).

4. The preparation method according to claim 1(3), characterized in that, The crude Phyllanthus emblica juice is filtered through a sieve with 100 - 400 meshes, and the crude Prunus mume juice is filtered through a sieve with 100 - 400 meshes, and the standing time is 12 - 48 h.

5. The preparation method according to claim 1(4), characterized in that, The functional Phyllanthus emblica and Prunus mume compound liquid beverage contains the following components in volume ratio: Phyllanthus emblica: Prunus mume = (1 - 9):(1 - 9); further, its volume ratio is as follows: Phyllanthus emblica: Prunus mume = (1 - 6):(4 - 9).

6. The membrane concentration method according to claim 1(4), characterized in that Pour the compound liquid beverage into the membrane concentration device, first filter it through an ultrafiltration membrane under the conditions of 2 - 2.5 MPa and a time of 100 - 150 min. Then filter it through a reverse osmosis membrane under the conditions of 3 - 4 MPa and a time of 60 - 100 min.

7. The preparation method according to claim 1(5), characterized in that, Adopt a super high pressure range of 300 MPa to 500 MPa and set a treatment time of 20 min to 40 min.

8. The preparation method according to claim 1, characterized in that, For the functional Phyllanthus emblica and Prunus mume compound liquid beverage, among them, the polyphenol content ≥ 12%, and the sorbitol content is (2 - 4%).

9. Use of the composition according to claims 1 - 2 in the preparation of foods, functional foods, health products, or drugs for preventing, treating, or assisting in the treatment of constipation and antioxidant.

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