Compound tea pigment antioxidant functional beverage and preparation method thereof

Abstract

The invention relates to the field of compound tea pigments, and discloses a compound tea pigment antioxidant functional beverage and a preparation method thereof. Comprising 0.1%-0.5% of a tea pigment compound, 0.2%-0.3% of a synergistic antioxidant, 0.05%-0.1% of a sweetening agent, 0.1%-0.5% of a taste masking agent, 0.1%-0.3% of a pH regulator, 0.01%-0.05% of a metal chelating agent, 1%-3% of an osmotic pressure regulator, 0.03%-0.15% of a synergistic component and the balance purified water, the synergistic antioxidant comprises 0.05%-0.1% of lycopene and 0.05%-0.2% of N-acetylcysteine, and the sweetening agent comprises 0.05%-0.1% of mogroside V. According to the invention, sodium phytate (0.01-0.05%) is originally applied to efficiently chelate oxidation-promoting metal ions, and trehalose (1-3%) hydrogen bond wrapping and citric acid-sodium citrate buffer system (pH 3.5-5.0) are combined for synergistic protection, so that oxidative degradation of tea pigment is thoroughly inhibited, and after accelerated aging is carried out for 6 months at-40 DEG C, the retention rate of key active ingredients is greater than 95% (1t of a traditional process; and the shelf life is prolonged to 18 months, and the problems of easy browning and efficacy attenuation pain points of products in the industry for a long time are solved.

Description

Technical Field

[0001] The present invention relates to the technical field of compound tea pigment, and specifically to a compound tea pigment antioxidant functional beverage and a preparation method thereof. Background Art

[0002] With the improvement of consumers' health awareness, antioxidant functional beverages with tea pigment as the core ingredient have received wide attention in the market because they are rich in active substances such as tea polyphenols and theaflavins, and show significant effects in scavenging free radicals and delaying aging. The unique antioxidant properties of tea pigment make it a popular direction in the research and development of functional beverages, providing a new way to meet people's demand for healthy beverages.

[0003] However, the production and application of current tea pigment antioxidant functional beverages still face many challenges. Tea pigment has active chemical properties and poor stability in the beverage system. It is easily affected by factors such as light, temperature, and metal ions, resulting in oxidative degradation. Existing technologies mostly maintain its stability by simply compounding antioxidants or adjusting the pH, but the effect is limited, and it is difficult to fundamentally solve the problem of tea pigment degradation.

[0004] The degradation of tea pigment not only reduces the antioxidant activity of the beverage, resulting in a significant reduction in the product's efficacy, but also may cause problems such as color change and flavor deterioration of the beverage, seriously affecting the product quality and shelf life. At the same time, the instability of tea pigment also increases the complexity and cost of the production process, restricting the large-scale industrial production and market promotion of tea pigment antioxidant functional beverages. Therefore, it is urgent to develop a compound tea pigment antioxidant functional beverage and a preparation method thereof that can effectively improve the stability of tea pigment. Summary of the Invention

[0005] Aiming at the deficiencies of the existing technology, the present invention provides a compound tea pigment antioxidant functional beverage and a preparation method thereof, which solve the problem that the existing technology mostly maintains its stability by simply compounding antioxidants or adjusting the pH, resulting in poor stability, being easily affected by factors such as light, temperature, and metal ions, and causing oxidative degradation, thus affecting the antioxidant function effect of tea pigment.

[0006] To achieve the above objectives, the present invention is realized through the following technical solutions: A compound tea pigment antioxidant functional beverage includes 0.1 - 0.5% of tea pigment complex, 0.2 - 0.3% of synergistic antioxidant, 0.05 - 0.1% of sweetener, 0.1 - 0.5% of flavor masking agent, 0.1 - 0.3% of pH regulator, 0.01 - 0.05% of metal chelating agent, 1 - 3% of osmotic pressure regulator, 0.03 - 0.15 of synergistic component, and the balance is made up with purified water.

[0007] Preferably, the synergistic antioxidant includes 0.05 - 0.1 of lycopene and 0.05 - 0.2 of N-acetylcysteine.

[0008] Preferably, the sweetener includes 0.05 - 0.1% mogroside V.

[0009] Preferably, the taste masking agent includes 0.1 - 0.5% γ-cyclodextrin.

[0010] Preferably, the pH regulator includes 0.1 - 0.3% citric acid - sodium citrate.

[0011] Preferably, the metal chelating agent includes 0.01 - 0.05% sodium phytate.

[0012] Preferably, the osmotic pressure regulator includes 1 - 3% trehalose.

[0013] Preferably, the synergistic component includes 0.01 - 0.05% lipoic acid and 0.02 - 0.1% rosemary extract.

[0014] A preparation method of a compound tea pigment antioxidant functional beverage comprises the following steps:

[0015] S1. Raw material pretreatment: Using a heater, heat to 40 - 50°C, and sequentially add the tea pigment complex, N-acetylcysteine, mogroside V, γ-cyclodextrin, sodium phytate, trehalose, lipoic acid and rosemary extract into part of pure water, stir until completely dissolved. At the same time, lycopene needs to be separately solubilized with an emulsifier to form a stable emulsion and then set aside;

[0016] S2. Mixing and homogenization: Slowly add the lipophilic lycopene emulsion into the water-soluble component solution, stir evenly at the same time to form a preliminary mixed system, and use a high-pressure homogenizer to treat the mixed solution at a pressure of 15 - 25 MPa to ensure the uniform dispersion of the lipophilic components and avoid turbidity or precipitation;

[0017] S3. pH adjustment and stability optimization: Slowly add citric acid - sodium citrate, stir while adding, and adjust the pH value of the system to 3.5 - 5.0.

[0018] S4. Volume fixing, sterilization and packaging: Make up to 100% of the total system with pure water, stir evenly, filter to remove insoluble particles, then heat the solution to 85 - 95°C using a heating sterilization device, fill it into a sterilized container while it is hot, perform bottle inversion sterilization for 30 seconds, cool to room temperature, and finally use a light-proof bottle to pour the solution for packaging and storage to avoid the degradation of the lycopene component caused by light, which affects the antioxidant activity and product color.

[0019] Preferably, the light-proof bottle in step S4 includes a brown glass bottle or an aluminum foil package.

[0020] The present invention provides a compound tea pigment antioxidant functional beverage and its preparation method. It has the following

[0021] Beneficial effects:

[0022] 1. Through the original application of sodium phytate (0.01 - 0.05%) to efficiently chelate pro-oxidant metal ions, combined with the hydrogen bond encapsulation of trehalose (1 - 3%) and the synergistic protection of the citric acid - sodium citrate buffer system (pH 3.5 - 5.0), the present invention completely inhibits the oxidative degradation of tea pigments. After 6 months of accelerated aging at 40°C, the retention rate of key active ingredients is > 95% (traditional process < 70%), and the shelf life is extended to 18 months, solving the long-term problems of easy browning and efficacy attenuation in the industry.

[0023] 2. In Example 2 of the present invention, coenzyme Q10, vitamin C, and vitamin E are added to further enhance the antioxidant capacity. Coenzyme Q10 participates in cell energy metabolism and the antioxidant process; vitamin C and vitamin E act synergistically to scavenge free radicals and inhibit lipid peroxidation, which is suitable for people with higher antioxidant requirements.

[0024] 3. In Example 3 of the present invention, by adding ginseng extract and taurine, it can quickly refresh the mind and relieve fatigue; the electrolyte components can supplement the sodium and potassium ions lost during exercise or in a high-temperature environment and maintain electrolyte balance; the tea pigments and other antioxidants act synergistically to meet the needs of sports people and outdoor workers. Description of the Drawings

[0025] Figure 1 It is a flowchart of the preparation method of the present invention. Detailed Embodiments

[0026] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the drawings of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0027] Example 1:

[0028] Please refer to the appendix Figure 1 , the embodiment of the present invention provides a compound tea pigment antioxidant functional beverage, which includes 0.1 - 0.5% of tea pigment complex, 0.2 - 0.3% of synergistic antioxidant, 0.05 - 0.1% of sweetener, 0.1 - 0.5% of taste masking agent, 0.1 - 0.3% of pH regulator, 0.01 - 0.05% of metal chelator, 1 - 3% of osmotic pressure regulator, 0.03 - 0.15% of synergistic component, and the balance is made up with pure water.

[0029] The synergistic antioxidant includes 0.05 - 0.1 of lycopene and 0.05 - 0.2 of N-acetylcysteine;

[0030] The sweetener includes 0.05 - 0.1% mogroside V;

[0031] The taste masking agent includes 0.1 - 0.5% γ-cyclodextrin;

[0032] The pH regulator includes 0.1 - 0.3% citric acid - sodium citrate;

[0033] The metal chelating agent includes 0.01 - 0.05% sodium phytate;

[0034] The osmotic pressure regulator includes 1 - 3% trehalose;

[0035] The synergistic component includes 0.01 - 0.05% lipoic acid and 0.02 - 0.1% rosemary extract.

[0036] Beneficial effects of Example 1: In this Example 2, through the combination of the tea pigment complex with co-antioxidants such as lycopene and N-acetylcysteine, the multi-component synergistic antioxidant effect is exerted; γ-cyclodextrin masks the taste and improves the taste, and sodium phytate chelates metal ions to ensure stability, meeting the antioxidant requirements.

[0037] A preparation method of a compound tea pigment antioxidant functional beverage includes the following steps:

[0038] S1. Raw material pretreatment: Use a heater to heat to 40 - 50°C, and sequentially add the tea pigment complex, N-acetylcysteine, mogroside V, γ-cyclodextrin, sodium phytate, trehalose, lipoic acid, and rosemary extract to a part of pure water, stir until completely dissolved. At the same time, lycopene needs to be separately dissolved using an emulsifier, and after making a stable emulsion, it is reserved for later use;

[0039] S2. Mixing and homogenization: Slowly add the lipophilic lycopene emulsion to the water-soluble component solution, and stir evenly at the same time to form a preliminary mixed system, and use a high-pressure homogenizer (pressure 15 - 25 MPa) to process the mixed solution to ensure that the lipophilic components are evenly dispersed and avoid turbidity or precipitation;

[0040] S3. pH adjustment and stability optimization: Slowly add citric acid - sodium citrate, stir while adding, and adjust the pH value of the system to 3.5 - 5.0.

[0041] S4. Volume fixing, sterilization and packaging: Make up to 100% of the total system with pure water, stir evenly and then filter to remove insoluble particles. Then heat the solution to 85 - 95°C using a heating sterilization device, fill it into a sterilized container while it is hot, perform bottle inversion sterilization for 30 seconds, cool to room temperature, and finally use a light-proof bottle to pour the solution for packaging and storage (including brown glass bottles or aluminum foil packaging) to avoid the degradation of components such as lycopene caused by light, which affects the antioxidant activity and product color.

[0042] Example 2: An improved antioxidant functional beverage of enhanced compound tea pigment is based on Example 1, and includes 0.3-0.5% of tea pigment complex, 0.3-0.5% of synergistic antioxidant, 0.08-0.1% of sweetener, 0.2-0.5% of taste masking agent, 0.1-0.3% of pH regulator, 0.01-0.05% of metal chelating agent, 2-3% of osmotic pressure regulator, 0.08-0.15% of synergistic component, 0.01-0.03% of coenzyme Q10, 0.05-0.1% of vitamin C, 0.02-0.05% of vitamin E, and the balance is made up with pure water.

[0043] Beneficial effects of Example 2: On the basis of Example 1, coenzyme Q10, vitamin C and vitamin E are added in this Example 2 to further enhance the antioxidant capacity. Coenzyme Q10 participates in cell energy metabolism and antioxidant processes; vitamin C and vitamin E act synergistically to scavenge free radicals and inhibit lipid peroxidation, and it is suitable for people with higher antioxidant requirements, such as those who stay up late for a long time and have high work pressure.

[0044] Example 3: An improved antioxidant functional beverage of fast-acting compound tea pigment is based on Example 1, and includes 0.1-0.3% of tea pigment complex, 0.2-0.25% of synergistic antioxidant, 0.05-0.08% of sweetener, 0.1-0.3% of taste masking agent, 0.1-0.2% of pH regulator, 0.01-0.03% of metal chelating agent, 1-2% of osmotic pressure regulator, 0.03-0.08% of synergistic component, 0.05-0.1% of ginseng extract, 0.1-0.2% of taurine, **electrolytes (0.05-0.1% of sodium chloride, 0.03-0.08% of potassium chloride) and the balance is made up with pure water.

[0045] Beneficial effects of Example 3: By adding ginseng extract and taurine in this Example 3, it can quickly refresh the mind and relieve fatigue; the electrolyte components can supplement the sodium and potassium ions lost in exercise or high-temperature environments and maintain electrolyte balance; the tea pigment and other antioxidants act synergistically to meet the needs of athletes, outdoor workers, etc. for quickly supplementing antioxidant substances and energy.

[0046] Comparative experiment:

[0047] Experimental purpose: To verify the differences in antioxidant properties, stability and functional characteristics among the three examples (basic formula, enhanced type, fast-acting type), and compare with a commercially available ordinary antioxidant beverage (blank control group).

[0048] I. Experimental materials

[0049]

[0050] II. Experimental items and procedures

[0051] 1. In vitro antioxidant capacity test

[0052] Method:

[0053] DPPH radical scavenging rate:

[0054] Steps: Take 1 mL of the sample + 2 mL of DPPH ethanol solution (0.1 mM) → React in the dark for 30 min → Measure the absorbance at 517 nm

[0055] Formula: Scavenging rate (%) = [1 - (A_sample / A_blank)] × 100

[0056] FRAP iron reducing ability:

[0057] Steps: Take 0.1 mL of the sample + 3 mL of FRAP working solution → Incubate at 37 °C for 10 min → Measure the absorbance at 593 nm

[0058] Control: FeSO4 standard curve (0 - 2000 μmol / L)

[0059] ABTS+ radical scavenging rate:

[0060] Steps: Take 0.1 mL of the sample + 2.9 mL of ABTS+ solution (7 mM) → Measure the absorbance at 734 nm

[0061] Experimental parameters:

[0062]

[0063] 2. Accelerated stability test (40 °C / RH 75%, 6 months)

[0064] Method:

[0065] Tea pigment retention rate: HPLC detection (conditions: C18 column, λ = 278 nm, mobile phase acetonitrile - 0.1% formic acid water)

[0066] Lycopene retention rate: UV-Vis detection (λ = 472 nm, extracted with n-hexane)

[0067] Microbial index: Detection of total colony count according to GB 4789.2 - 2022

[0068] Results:

[0069]

[0070]

[0071] Key conclusion: Sodium phytate (metal chelator) significantly improves the stability of Example 1 / 2 (p < 0.01), and the electrolyte in Example 3 weakens the protective effect.

[0072] 3. Functional verification (for Example 3)

[0073] Subjects: Healthy adults (n = 30), randomly divided into groups (the experimental group drank the product of Example 3, and the control group drank a commercially available electrolyte beverage).

[0074] Protocol:

[0075] Exercise model: 40 minutes of moderate-to-high-intensity running (60 - 70% VO2max)

[0076] Intervention: Immediately drink 200 mL of the sample after exercise

[0077] Monitoring indicators (0 / 30 / 60 minutes after exercise):

[0078] Serum MDA (malondialdehyde, a lipid peroxidation marker)

[0079] Plasma SOD (superoxide dismutase) activity

[0080] Borg fatigue self-rating (6 - 20 points)

[0081] Results:

[0082]

[0083]

[0084] Note: *p < 0.05, **p < 0.01 (t-test); MDA in the experimental group decreased more significantly, and SOD increased faster (synergistic effect of ginseng + taurine).

[0085] III. Core conclusions

[0086] Antioxidant performance:

[0087] Example 2 (enhanced type) is the best → DPPH scavenging rate > 98% (synergistic effect of VC / VE / coenzyme Q10)

[0088] Stability performance:

[0089] Example 1 / 2 meets the shelf-life requirements → retention rate of key components > 95% (phytate + trehalose protection system)

[0090] Scenario adaptability:

[0091] Example 3 (fast type) significantly improves the exercise recovery efficiency → shortens the fatigue recovery time by 40% compared with ordinary electrolyte beverages

[0092] Industrialization significance: The three formulas cover different populations (daily health care / high-intensity antioxidant requirements / exercise scenarios), and have both functionality and process feasibility.

[0093] Although embodiments of the present invention have been shown and described, those of ordinary skill in the art will 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 compound tea pigment antioxidant functional beverage, characterized in that, It includes 0.1 - 0.5% of tea pigment complex, 0.2 - 0.3% of co-antioxidant, 0.05 - 0.1% of sweetener, 0.1 - 0.5% of taste masking agent, 0.1 - 0.3% of pH regulator, 0.01 - 0.05% of metal chelating agent, 1 - 3% of osmotic pressure regulator, 0.03 - 0.15% of synergistic component, and the balance is made up with pure water.

2. The compound tea pigment antioxidant functional beverage according to claim 1, wherein The co-antioxidant includes 0.05 - 0.1 of lycopene and 0.05 - 0.2 of N-acetylcysteine.

3. The antioxidant functional beverage containing compound tea pigment according to claim 1, characterized in that, The sweetener includes 0.05 - 0.1% of mogroside V.

4. The antioxidant functional beverage of compound tea pigment according to claim 1, characterized in that, The taste masking agent includes 0.1 - 0.5% of γ-cyclodextrin.

5. A compound tea pigment antioxidant functional beverage according to claim 1, characterized in that, The pH regulator includes 0.1 - 0.3% of citric acid - sodium citrate.

6. The antioxidant functional beverage of compound tea pigment according to claim 1, characterized in that, The metal chelating agent includes 0.01 - 0.05% of sodium phytate.

7. A compound tea pigment antioxidant functional beverage according to claim 1, characterized in that, The osmotic pressure regulator includes 1 - 3% of trehalose.

8. A compound tea pigment antioxidant functional beverage according to claim 1, characterized in that, The synergistic component includes 0.01 - 0.05% of lipoic acid and 0.02 - 0.1% of rosemary extract.

9. The preparation method of a compound tea pigment antioxidant functional beverage according to any one of claims 1-8, characterized in that, It includes the following steps: S1. Raw material pretreatment: Use a heater to heat to 40 - 50°C, and sequentially add tea pigment complex, N-acetylcysteine, mogroside V, γ-cyclodextrin, sodium phytate, trehalose, lipoic acid, and rosemary extract into part of pure water, stir until completely dissolved. At the same time, lycopene needs to be separately dissolved using an emulsifier to make a stable emulsion for standby. S2. Mixing and homogenization: Slowly add the lipophilic lycopene emulsion into the water-soluble component solution, stir evenly at the same time to form a preliminary mixing system, and use a high-pressure homogenizer to treat the mixed solution at a pressure of 15 - 25 MPa to ensure the uniform dispersion of lipophilic components and avoid turbidity or precipitation. S3. pH adjustment and stability optimization: Slowly add citric acid - sodium citrate while stirring to adjust the pH value of the system to 3.5 - 5.

0. S4. Volume fixing, sterilization and packaging: Make up to 100% of the total system with pure water, stir evenly and then filter to remove insoluble particles. Then heat the solution to 85 - 95°C using a heat sterilization device, fill it into a sterilized container while it is hot, perform bottle inversion sterilization for 30 seconds, cool to room temperature, and finally use a light-proof bottle to pour the solution for packaging and storage to avoid the degradation of lycopene components caused by light, which affects the antioxidant activity and product color.

10. The preparation method of a compound tea pigment antioxidant functional beverage according to claim 9, characterized in that, The light-proof bottle described in step S4 includes a brown glass bottle or an aluminum foil package.

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