Natural electrolyte functional vinegar salt honey beverage and non-thermal sterilization preparation process thereof

Abstract

The invention belongs to the technical field of beverage processing, and discloses a natural electrolyte functional vinegar salt honey beverage and a non-thermal sterilization preparation process thereof. The natural electrolyte functional vinegar salt honey beverage comprises the following components in percentage by mass: 25-35% of millet vinegar, 12-18% of pagoda flower honey, 0.02-0.05% of table salt, 0.3-1% of auxiliary materials and the balance of water, the auxiliary materials are selected from at least two of mulberry fruits, fried almonds and cane sugar. According to the invention, a'vinegar soaking-salt explosion 'synergistic process is adopted, so that non-thermal sterilization is realized, thermosensitive components are prevented from being damaged, and the problems that existing vinegar drinks are too strong in irritation and single in flavor and active enzymes are easily damaged by high-temperature processing of honey can be effectively solved; the prepared natural electrolyte functional vinegar salt honey beverage can be drunk as supplement of electrolyte after exercise, does not cause metabolic burden, and is suitable for long-term drinking.

Description

Technical Field

[0001] The present invention belongs to the technical field of beverage processing, and particularly relates to a natural electrolyte functional vinegar-salt-honey beverage and a non-thermal sterilization preparation process thereof. Background Art

[0002] Currently, commercially available electrolyte beverages generally rely on synthetic electrolytes (such as potassium chloride, sodium citrate) and artificial additives (such as sweeteners, acidulants), and there are three core problems: First, there is a problem of metabolic burden: long-term intake of synthetic electrolytes may disrupt the body's ion balance, such as a high-sodium formula increasing the cardiovascular burden; Second, there is a problem of loss of heat-sensitive components: traditional pasteurization (≥85°C) results in a glucose oxidase inactivation rate of >60% in honey, and the antioxidant activity of sophora honey decreases by >40%; Third, there is a problem of functional singularity: existing products mostly focus on basic hydration and lack the synergistic mechanism of natural active ingredients (such as polyphenols, organic acids), and cannot meet the comprehensive needs of antioxidant and anti-fatigue after exercise.

[0003] For example, the publicly disclosed patent CN104664534A discloses an electrolyte beverage and its production process, which uses sucrose, citrate, and vitamin B group as core components and adopts thermal sterilization (high-temperature short-time sterilization), but it does not solve the problem of degradation of heat-sensitive vitamins (such as VC, VB6) (experimental data shows that the retention rate of VB6 <70%), and relies on chemical preservatives to extend the shelf life. The publicly disclosed patent CN1213514A discloses a natural caffeine electrolyte beverage, which adds natural caffeine extracted from tea, but the electrolyte system is still synthetic salts (potassium chloride, magnesium sulfate). The compatibility of caffeine and synthetic electrolytes may cause nerve excitability disorders, and the thermal stability of caffeine is not protected in the process (the activity loss after thermal sterilization is 35%).

[0004] As a sports beverage, the publicly disclosed patent CN101611912A discloses an acetic acid health beverage and its preparation method, which is simply prepared by homogenously mixing vinegar, honey, and pure water and then subjecting it to high-temperature sterilization; another example is the publicly disclosed patent CN104738760A, which discloses a tea vinegar beverage, which is prepared from tea vinegar liquid, honey, sucrose, and mineral water. The above-mentioned existing vinegar beverages generally have problems of excessive irritation and single flavor. Honey is easily damaged by high-temperature processing of active enzymes or causes microbial over-standard due to lack of sterilization treatment.

[0005] As non-thermal sterilization technologies, high-pressure processing (HPP) and pulsed light / electric field technology can reduce the loss of heat-sensitive components, but they face challenges in the industrialization of beverages. For example, although HPP can kill Escherichia coli and yeast at pressures of 100–1000 MPa and retain >90% of flavor substances, the equipment cost is high (more than 2 million yuan per unit), and the sterilization efficiency of high-acidity liquids (such as vinegar solution with pH < 3.5) decreases by 50%, requiring an extended holding time of more than 10 minutes. The pulsed light / electric field technology has instantaneous sterilization (<1 second), and its energy consumption is only about one percent of that of thermal sterilization. However, it is only applicable to transparent fluids and has insufficient penetration for beverages containing pulp or suspended auxiliary materials, easily resulting in sterilization blind spots.

[0006] In addition, there are generally certain technical problems in adding functional components to electrolyte beverages. On the one hand, the dissolution rate of mulberry polyphenols in conventional soaking is only 30-40%, and the 180-day long cycle leads to low production efficiency and insufficient slow release of natural components. On the other hand, the direct mixing of vinegar solution and honey easily causes protein denaturation and precipitation, and the existing process has not solved the sensory problem of acid-sweet antagonism, resulting in poor flavor coordination. Summary of the Invention

[0007] To solve the above technical problems existing in the current vinegar beverages, the present invention provides a natural electrolyte functional vinegar-salt-honey beverage that can be used as a supplement for electrolytes after exercise and its non-thermal sterilization preparation process.

[0008] To achieve the above object, the present invention adopts the following technical solutions:

[0009] The first aspect of the present invention is to provide a natural electrolyte functional vinegar-salt-honey beverage, which contains the following components by mass percentage: 25-35% of millet vinegar, 12-18% of sophora honey, 0.02-0.05% of table salt, 0.3-1% of auxiliary materials, and the balance is water; the auxiliary materials are selected from at least two of mulberry fruits, fried almonds, and sucrose.

[0010] Preferably, it contains the following components by mass percentage: 30% of millet vinegar, 0.03% of table salt, 15% of sophora honey, 0.5% of auxiliary materials, and the balance is water.

[0011] Preferably, the acidity of the millet vinegar is 3.5-4.5°.

[0012] Preferably, the glucose oxidase activity in the sophora honey is ≥15 U / g.

[0013] Preferably, the auxiliary materials are mulberry fruits, fried almonds, and sucrose, and the weight ratio is 1:(0.8-1.2):(0.5-0.8).

[0014] Mulberry fruits are rich in anthocyanins. Anthocyanins are a class of naturally occurring pigments, belonging to a type of flavonoid compounds, and have various biological activities such as antioxidant and anti-inflammatory effects.

[0015] Fried almonds contain nutrients such as protein, unsaturated fatty acids, and 17 kinds of amino acids, including 7 essential amino acids and 10 non-essential amino acids. They have multiple benefits for human health, not only providing the nutrients needed by the body but also maintaining the nutritional balance in the body, helping to enhance immunity and promote physical health.

[0016] The second aspect of the present invention is to provide a non-thermal sterilization preparation process for a natural electrolyte functional vinegar-salt-honey beverage as described in any one of the above, including:

[0017] (1) Pretreatment of auxiliary materials: After cleaning the auxiliary materials respectively, dry or bake them for later use;

[0018] (2) Soak the auxiliary materials in the millet vinegar solution for 180 days, then press and filter to obtain a clear liquid;

[0019] (3) After frying the table salt to a temperature of 200 - 250 °C, add it to the clear liquid for micro-explosion dispersion and disinfection;

[0020] (4) Cool the mixture after salt explosion to below 40 °C, add sophora flower honey and sucrose, and stir evenly;

[0021] (5) Add pure water to the mixture to adjust to a predetermined concentration, then make up the volume and fill into containers to obtain the product.

[0022] Preferably, in step (1), the auxiliary materials are mulberry fruits and fried almonds, and the preparation process of the fried almonds is: fry raw almonds at 160 - 180 °C for 8 - 10 min.

[0023] Preferably, in step (2), the soaking adopts a gradient soaking process: soak at 25 °C for 90 days → soak at 35 °C for 90 days. The gradient vinegar soaking process can effectively accelerate the dissolution of active substances.

[0024] Preferably, in step (3), the particle size of the hot salt after frying the table salt is 80 - 120 mesh; the rate of adding the clear liquid is 4 - 6 g / s; the micro-explosion reaction time is 20 - 30 s, and the micro-explosion reaction is achieved through the control of salt explosion disinfection kinetics.

[0025] Preferably, in step (4), the honey post-mixing technology is adopted, and honey is added in an environment below 40 °C to retain the amylase activity (≥120 U / g).

[0026] Preferably, in step (5), the mixed liquid after adding water and modulating is filtered through a 0.22 μm membrane before filling.

[0027] The third aspect of the present invention is to provide an application of the natural electrolyte functional vinegar salt honey beverage as described in any one of the above in electrolyte supplementation after exercise.

[0028] Adopting the above technical solutions, compared with the prior art, the present invention has the following technical effects:

[0029] (1) Adopting the "vinegar immersion - salt explosion" synergistic process: The hot salt above 200 °C instantly stimulates the micro - explosion reaction of the vinegar liquid to achieve non - thermal sterilization. The instantaneous temperature of the salt explosion reaction > 100 °C but the action time < 30 s, avoiding the destruction of heat - sensitive components and achieving the purpose of safe sterilization;

[0030] (2) Adopting a natural electrolyte dynamic balance system: The organic acids in millet vinegar + honey sugars + trace minerals form an ion channel. The ratio of Na + / K + / Mg 2+ in the natural components is close to that of body fluid (1:0.8:0.2), achieving dynamic electrolyte balance;

[0031] (3) Adopting an auxiliary material gradient release technology: Mulberry fruits / almonds are vinegar - soaked for 180 days to achieve the slow release of polyphenolic substances. The vinegar - soaking can hydrolyze almond protein into small peptides (the proportion of molecular weight < 1000 Da reaches 72%), effectively improving the bio - utilization rate;

[0032] (4) The process of the present invention can effectively overcome the problems of too strong irritation, single flavor in existing vinegar beverages, and easy destruction of active enzymes during high - temperature processing of honey. Moreover, the prepared natural electrolyte functional vinegar salt honey beverage can be used as a drink for electrolyte supplementation after exercise, and will not cause a metabolic burden, being suitable for long - term drinking. Specific Embodiments

[0033] The present invention will be introduced in detail and specifically through specific embodiments below to better understand the present invention. However, the following embodiments do not limit the scope of the present invention.

[0034] Example 1 (basic formula):

[0035] A natural electrolyte functional vinegar salt honey beverage, by mass percentage, contains the following components: 105 kg of millet vinegar (4.2 °), 52 kg of sophora flower honey, 0.105 kg of table salt, 15 kg of auxiliary materials, and the balance is water; the auxiliary materials are 8 kg of fried almonds + 7 kg of mulberry fruits + 4.2 kg of sucrose.

[0036] Based on the above formula, the non - thermal sterilization preparation process of the vinegar salt honey beverage includes:

[0037] (1) Pretreatment of auxiliary materials: Dry the mulberry fruits, and fry raw almonds at 160 - 180 °C for 8 - 10 min, take 8 kg of fried almonds + 7 kg of mulberry fruits, and set aside;

[0038] (2) Add 15 kg of auxiliary materials to 105 kg (4.2°) of millet vinegar liquid and soak at 25°C for 90 days → soak at 35°C for 90 days, then press and filter to obtain a clear liquid;

[0039] (3) After frying 0.105 kg of salt until the temperature reaches 230°C, quickly add it to the clear liquid for micro-explosion dispersion and disinfection;

[0040] (4) Cool the mixture after salt explosion to below 40°C, add 52 kg of sophora flower honey and 4.2 kg of sucrose, and stir evenly;

[0041] (5) Add pure water to the mixture to make up to 350 L, and then fill it to obtain the product.

[0042] Example 2 (high acid type):

[0043] Different from Example 1, adjust the dosage of millet vinegar to 122 kg (4.5°), and at the same time adjust the ratio of auxiliary materials to mulberry: almond = 1.5:1, 6 kg of fried almonds + 9 kg of mulberry fruits, and the dosage of sucrose remains unchanged. The rest is the same as Example 1.

[0044] Example 3 (low sugar type):

[0045] Different from Example 1, use 4.2 kg of sophora flower honey + 0.015 kg of stevioside to replace sucrose. The rest is the same as Example 1.

[0046] Example 4 (sports strengthening type):

[0047] Different from Example 1, in step (4), add 0.1% potassium citrate to the mixture to adjust the potassium-sodium ratio to 1:3. The rest is the same as Example 1.

[0048] Example 5 (antioxidant type):

[0049] Different from Example 1, increase the proportion of mulberry fruits in the auxiliary materials to 70%, and control the dosage of auxiliary materials to 4.4 kg of fried almonds + 13.44 kg of mulberry fruits + 1.2 kg of sucrose. The rest is the same as Example 1.

[0050] Comparative Example 1 (vinegar soaking for 120 days)

[0051] Different from Example 1, in step (2), directly add the auxiliary materials to 4.2° millet vinegar liquid for 120 days without using the gradient soaking process. The rest is the same as Example 1.

[0052] Comparative Example 2 (salt not fried)

[0053] Different from Example 1, in step (3), add salt to the clear liquid, stir well and mix evenly, without using the salt explosion process. The rest is the same as Example 1.

[0054] Comparative Example 3 (Pasteurization)

[0055] Different from Comparative Example 2, in step (3), pasteurization process was used for sterilization treatment. The rest was the same as in Example 1.

[0056] Effect Test

[0057] The vinegar-salt-honey beverages prepared in the above examples and comparative examples were respectively subjected to effect tests. The test methods included: detection of electrolyte content: ICP-MS method; detection of microorganisms: GB 4789 series standards; detection of active ingredients: HPLC for measuring polyphenol content; sensory evaluation: blind test by 50 people (0-10 points). The test results are shown in Table 1 below.

[0058] Table 1 Test data of each example and comparative example

[0059]

[0060] It can be seen from the test data in Table 1 above that compared with Comparative Document 2 without salt explosion treatment, the salt explosion scheme above 200°C adopted in the examples of the present invention can reduce the total number of colonies by 99.5%, and the hot salt above 200°C instantaneously triggers the micro-explosion reaction of the vinegar solution to achieve non-thermal sterilization; compared with the 120-day vinegar immersion process in Comparative Example 1, the 180-day gradient vinegar immersion scheme adopted in the present invention can increase the polyphenol extraction rate by 21.2%; compared with the pasteurization process in Comparative Example 3, the non-thermal process adopted in the present invention can retain 41.1% more active ingredients.

[0061] The specific embodiments of the present invention have been described in detail above, but they are only examples, and the present invention is not limited to the specific embodiments described above. For those skilled in the art, any equivalent modifications and substitutions to the present invention are also within the scope of the present invention. Therefore, equivalent transformations and modifications made without departing from the spirit and scope of the present invention should all be covered within the scope of the present invention.

Claims

1. A natural electrolyte functional vinegar salt honey beverage, characterized in that, By mass percentage, it contains the following components: 25-35% of millet vinegar, 12-18% of sophora flower honey, 0.02-0.05% of table salt, 0.3-1% of auxiliary materials, and the balance is water; the auxiliary materials are selected from at least two of mulberry fruits, fried almonds, and sucrose.

2. The natural electrolyte functional vinegar salt honey beverage according to claim 1, characterized in that, By mass percentage, it contains the following components: 30% of millet vinegar, 0.03% of table salt, 15% of sophora flower honey, 0.5% of auxiliary materials, and the balance is water.

3. The natural electrolyte functional vinegar salt honey beverage according to claim 1, wherein The acidity of the millet vinegar is 3.5-4.5°.

4. The natural electrolyte functional vinegar salt honey beverage according to claim 1, wherein The glucose oxidase activity in the sophora flower honey is ≥15U / g.

5. The natural electrolyte functional vinegar salt honey beverage according to claim 1, characterized in that, The auxiliary materials are mulberry fruits, fried almonds, and sucrose, and the weight ratio is 1:(0.8-1.2):(0.5-0.8).

6. A non-thermal sterilization preparation process for the natural electrolyte functional vinegar salt honey beverage according to any one of claims 1 to 5, characterized in that, It includes: (1) Pretreatment of auxiliary materials: After washing the auxiliary materials respectively, dry or bake them for standby; (2) Add the auxiliary materials to the millet vinegar solution and soak for 180 days, then press and filter to obtain a clear liquid; (3) After frying the table salt to a temperature of 200-250°C, add it to the clear liquid for micro-explosion dispersion and disinfection; (4) Cool the mixture after salt explosion to below 40°C, add sophora flower honey and sucrose, and stir evenly; (5) Add pure water to the mixture to adjust to a predetermined concentration, then make up the volume and fill, and it is ready.

7. The non-thermal sterilization preparation process according to claim 6, characterized in that, In step (1), the auxiliary materials are mulberry fruits and fried almonds, and the preparation process of the fried almonds is: fry raw almonds at 160-180°C for 8-10 minutes.

8. The non-thermal sterilization preparation process according to claim 6, characterized in that, In step (2), the soaking adopts a gradient soaking process: soak at 25°C for 90 days → soak at 35°C for 90 days.

9. The non-thermal sterilization preparation process according to claim 6, characterized in that, In step (3), the particle size of the hot salt after frying the table salt is 80-120 mesh; the rate of adding the clear liquid is 4-6g / s; the micro-explosion reaction time is 20-30s.

10. The non-thermal sterilization preparation process according to claim 6, characterized in that, In step (5), before filling, the mixed liquid after adding water is filtered through a 0.22μm membrane.

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