Gardenia beverage and preparation method thereof

Abstract

The invention discloses a gardenia beverage and a preparation method thereof, and belongs to the technical field of beverage processing. The gardenia beverage comprises the following raw materials in parts by mass: 30-35 parts of a fermented gardenia base solution, 3-7 parts of a gardenia aroma extract, 5-8 parts of passion fruit juice, 2-5 parts of lemon juice, 1-3 parts of a sweetening agent, 0.1-0.5 part of a stabilizer and 70-80 parts of water, the preparation method of the fermented cape jasmine flower base solution comprises the following steps: taking cape jasmine flowers, crushing the cape jasmine flowers, then mixing the crushed cape jasmine flowers with water and lactobacillus plantarum to obtain a mixed solution, and performing fermentation, filtration and sterilization to obtain the fermented cape jasmine flower base solution. The prepared fermented cape jasmine flower base solution is rich in soft ester fragrance, the cape jasmine flower fragrance extract retains the characteristic fragrance of cape jasmine flowers, and the cape jasmine flower base solution and the cape jasmine flower fragrance extract are compounded according to a specific proportion to form a layering fragrance type of fresh front-conditioning and rich rear-conditioning to replace addition of essence.

Description

Technical Field

[0001] The invention relates to the technical field of beverage processing, in particular to a gardenia beverage and a preparation method thereof. Background Art

[0002] In the process of preparing gardenia beverages, it is crucial to adjust the flavor, taste, color, and nutritional value of the beverage by adjusting the method of adding gardenia flowers. For example, gardenia flowers themselves contain a large amount of bitter substances such as tannins, and traditional processes have failed to effectively remove or convert them, which easily leads to a noticeable astringency in the beverage. The extraction process of gardenia flowers can also significantly affect the flavor of the beverage. Although gardenia flowers have the characteristics of rich and distinctive fragrance, they also have the problem of a strong fragrance. The existing technology generally requires adding excessive amounts of flavoring to cover this problem, but this method will cover up the natural fragrance of gardenia flowers and easily lead to a noticeable sweetness. In addition, existing products generally have problems such as turbidity of the liquid and easy stratification after long-term storage. In addition, the formulation design of the beverage is also an important factor affecting the taste and nutritional value. How to rationally mix raw materials such as sugars and acids to prepare a beverage that both meets consumer tastes and maintains the unique flavor of gardenia flowers still requires further improvement by researchers in this field. Summary of the Invention

[0003] The present invention aims to provide a gardenia beverage and a preparation method thereof to address the aforementioned problems in the background art. The fermented gardenia base liquid prepared in the present invention is rich in a gentle ester aroma, while the gardenia aroma extract retains the characteristic fragrance of gardenia. The combination of the two in a specific ratio can create a layered aroma profile with a refreshing top note and a rich base note, replacing the addition of essence.

[0004] To achieve the above object, the present invention provides the following technical solutions:

[0005] One of the technical solutions of the present invention is to provide a gardenia beverage, wherein the raw materials, calculated by weight, include:

[0006] 30-35 parts of fermented gardenia base liquid, 3-7 parts of gardenia aroma extract, 5-8 parts of passion fruit juice, 2-5 parts of lemon juice, 1-3 parts of sweetener, 0.1-0.5 parts of stabilizer and 70-80 parts of water;

[0007] The method for preparing the fermented gardenia base liquid comprises the following steps: taking gardenia, crushing, mixing with water and Lactobacillus plantarum to obtain a mixed liquid, fermenting, filtering, and sterilizing to obtain the fermented gardenia base liquid;

[0008] The preparation method of the gardenia flower aroma extract comprises the following steps: performing ethanol extraction on the gardenia flower to obtain a treatment liquid, then adding beta-cyclodextrin for embedding, and concentrating to obtain the gardenia flower aroma extract.

[0009] Preferably, during the preparation of the fermented gardenia base liquid, the mass ratio of gardenia to water is 1:5-7.

[0010] Preferably, the addition amount of the Lactobacillus plantarum is 0.1-0.3 wt % of the mixed solution.

[0011] Preferably, the fermentation temperature is 30-38° C. and the fermentation time is 5-12 hours.

[0012] Preferably, the ethanol extraction process comprises the following steps:

[0013] Take gardenia flowers, crush them, mix them with ethanol, and perform ultrasonic treatment at a power of 200-300 W, a frequency of 30-50 kHz, and a temperature of 40-50° C. for 30-45 minutes, and then centrifuge to obtain the supernatant.

[0014] Preferably, the added amount of the β-cyclodextrin is 0.02-0.05 wt% of the treatment solution; and the embedding condition is stirring at 40-50° C. for 1-1.5 hours.

[0015] Preferably, the sweetener is fructooligosaccharide.

[0016] Preferably, the stabilizer is sodium carboxymethyl cellulose.

[0017] The second technical solution of the present invention is to provide a method for preparing the gardenia beverage, comprising the following steps:

[0018] The raw materials are mixed and sterilized to obtain the gardenia beverage.

[0019] The technical principles of the present invention are as follows:

[0020] Compared with the traditional process of removing astringency by adsorption or masking, the present invention converts tannins in gardenia into low-astringency products such as gallic acid through fermentation metabolism by lactic acid bacteria, and simultaneously generates ester aroma substances such as ethyl acetate, thereby achieving simultaneous removal of astringency and enhancement of flavor.

[0021] After fermentation, the bitter taste of the beverage can be significantly improved, and the fermentation product has a suitable degree of fusion with the flavor of the beverage.

[0022] To address the problems of turbid liquid and easy stratification after long-term storage in existing products, the present invention can remove macromolecular substances such as pectin and protein in gardenia through lactic acid bacteria fermentation, making it difficult for the beverage to form precipitation during storage and improving the stability of the beverage system.

[0023] The ethanol extraction process of the present invention retains the nutritional components and flavor substances in the gardenia as much as possible, has high processing efficiency, and has a significant effect on improving product performance.

[0024] The embedding treatment can encapsulate the irritating aldehydes (such as benzaldehyde) in gardenia and reduce the pungent smell of the fragrance.

[0025] The present invention can effectively extract the active ingredients in gardenia by optimizing parameters such as processing temperature and time, and will not cause serious damage to ingredients such as geniposide, resulting in loss of biological activity, as in traditional processing methods such as hot water extraction.

[0026] After actual testing, the present invention found that adding an appropriate amount of passion fruit juice can effectively improve the flavor of the beverage, enrich the layered taste of the beverage, and make the beverage more acceptable to drinkers.

[0027] The lemon juice added in the present invention is rich in citric acid, which can play an antioxidant role, prevent the loss of flavor components, and also adjust the taste of the beverage.

[0028] Sodium carboxymethyl cellulose plays an effective role in protecting color and improving product stability.

[0029] The beneficial technical effects of the present invention are as follows:

[0030] The fermented gardenia base liquid prepared by the present invention is rich in soft ester fragrance, and the gardenia aroma extract retains the characteristic fragrance of gardenia. The two are compounded in a specific ratio to form a layered fragrance of "fresh top note-rich base note", which replaces the addition of essence.

[0031] The gardenia beverage prepared by the invention has high content of polysaccharides, amino acids, vitamins and other nutritional ingredients, rich nutritional value, unique flavor and no greasy sweetness.

[0032] The invention better balances the aroma of gardenia by synergistically blending the added passion fruit juice and lemon juice, forming a complex taste that is sweet and sour, refreshing, and blends floral and fruity aromas, which is beneficial to improving the sensory acceptance of the beverage. DETAILED DESCRIPTION

[0033] Various exemplary embodiments of the present invention are now described in detail. This detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention. It should be understood that the terms used in the present invention are only for describing specific embodiments and are not intended to limit the present invention.

[0034] In addition, for numerical ranges in the present invention, it is understood that each intervening value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any stated value or stated range, and any other stated value or intervening value in the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

[0035] Unless otherwise specified, all technical and scientific terms used herein have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention pertains. Although preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can also be used in the practice or testing of the present invention. It should be noted that any details not described herein are conventional procedures in the art and are not the focus of the present invention.

[0036] The terms “include,” “including,” “have,” “contain,” etc. used in the present invention are open-ended terms, meaning including but not limited to.

[0037] The plant lactobacillus used in the following examples and comparative examples of the present invention is a commercially available product, and the effective viable count is 1×10 9 CFU / g~1×10 10 CFU / g.

[0038] The raw materials used in the following examples and comparative examples of the present invention are all commercially available products.

[0039] Example 1

[0040] A gardenia beverage, comprising the following raw materials, calculated by weight:

[0041] 33 parts of fermented gardenia base liquid, 6 parts of gardenia aroma extract, 6.5 parts of concentrated passion fruit juice (water content 52%), 4 parts of lemon juice, 1.5 parts of oligofructose, 0.4 part of sodium carboxymethyl cellulose and 75 parts of water.

[0042] Among them, the preparation method of fermented gardenia base liquid is: take fresh gardenia petals, beat them into a slurry (particle size ≤ 2 mm) with a food-grade grinder, then mix them with water in a mass ratio of 1:6, and then add plant lactobacillus to obtain a mixed liquid (the proportion of plant lactobacillus in the mixed liquid is 0.15wt%), ferment at 35°C for 10 hours, centrifuge (4000rpm, 15 minutes) to obtain the supernatant, and then pasteurize at 80°C for 15 minutes to obtain the fermented gardenia base liquid.

[0043] The preparation method of the gardenia aroma extract comprises the following steps: taking fresh gardenia petals, beating them into a slurry (particle size ≤2 mm) using a food-grade grinder, then mixing them with food-grade ethanol (≥95 vol%) at a liquid-to-solid ratio of 8 mL:1 g, placing the petals on an ultrasonic cleaner, ultrasonicating them at a power of 300 W, a frequency of 45 kHz, and a temperature of 45° C. for 45 minutes, and then separating the supernatant using a centrifuge (4000 rpm, 15 minutes); adding 0.03% of beta-cyclodextrin equivalent to the mass of the supernatant, stirring at 45° C. for 1.2 hours, and using a rotary evaporator to remove the solvent under reduced pressure and concentration at a vacuum degree of -0.08 MPa and a temperature of 45° C., so that the solvent residue is ≤0.5%, thereby obtaining the gardenia aroma extract.

[0044] The specific preparation method is:

[0045] The raw materials were mixed, homogenized three times under a pressure of 30 MPa, sterilized at 85° C. for 15 minutes, and then filled and sealed to obtain a gardenia beverage.

[0046] Example 2

[0047] A gardenia beverage, comprising the following raw materials, calculated by weight:

[0048] 30 parts of fermented gardenia base liquid, 7 parts of gardenia aroma extract, 8 parts of concentrated passion fruit juice, 2 parts of lemon juice, 3 parts of sweetener, 0.1 part of stabilizer and 70 parts of water.

[0049] Among them, the preparation method of fermented gardenia base liquid is: take fresh gardenia petals, beat them into a slurry (particle size ≤ 2 mm) with a food-grade grinder, then mix them with water in a mass ratio of 1:6, and then add plant lactobacillus to obtain a mixed liquid (the proportion of plant lactobacillus in the mixed liquid is 0.15wt%), ferment at 35°C for 10 hours, centrifuge (4000rpm, 15 minutes) to obtain the supernatant, and then pasteurize at 80°C for 15 minutes to obtain the fermented gardenia base liquid.

[0050] The preparation method of the gardenia aroma extract comprises the following steps: taking fresh gardenia petals, beating them into a slurry (particle size ≤2 mm) using a food-grade grinder, then mixing them with food-grade ethanol (≥95 vol%) at a liquid-to-solid ratio of 8 mL:1 g, placing the petals on an ultrasonic cleaner, ultrasonicating them at a power of 300 W, a frequency of 45 kHz, and a temperature of 45° C. for 45 minutes, and then separating the supernatant using a centrifuge (4000 rpm, 15 minutes); adding 0.03% of beta-cyclodextrin equivalent to the mass of the supernatant, stirring at 45° C. for 1.2 hours, and using a rotary evaporator to remove the solvent under reduced pressure and concentration at a vacuum degree of -0.08 MPa and a temperature of 45° C., so that the solvent residue is ≤0.5%, thereby obtaining the gardenia aroma extract.

[0051] The specific preparation method is:

[0052] The raw materials were mixed, homogenized three times under a pressure of 30 MPa, sterilized at 85° C. for 15 minutes, and then filled and sealed to obtain a gardenia beverage.

[0053] Comparative Example 1 (no fermentation)

[0054] The only difference from Example 1 is that the fermented gardenia base liquid is modified into a gardenia base liquid prepared by the following preparation method: fresh gardenia petals are taken and beaten into a slurry (particle size ≤ 2 mm) using a food-grade grinder, and then mixed with water in a mass ratio of 1:6, heated at 35°C for 10 hours, centrifuged (4000 rpm, 15 minutes), and the supernatant is taken, and then pasteurized at 80°C for 15 minutes to obtain the gardenia base liquid.

[0055] Comparative Example 2 (water extraction)

[0056] The only difference from Example 1 is that the preparation method of the gardenia aroma extract is modified as follows:

[0057] Fresh gardenia petals were taken and pulverized into a slurry (particle size ≤ 2 mm) using a food-grade grinder. The slurry was then poured into a glass beaker with water at a liquid-to-solid ratio of 8 mL:1 g. The mixture was heated to boiling and the condensate was collected. 0.01 wt% of β-cyclodextrin equivalent to the mass of the condensate was added, stirred at 45° C. for 1.2 hours, and then the essential oil layer was separated using a separatory funnel to obtain a gardenia aroma extract.

[0058] Comparative Example 3 (not embedded)

[0059] The only difference from Example 1 is that the step of adding 0.03% of β-cyclodextrin by weight of the supernatant and stirring at 45° C. for 1.2 hours in the preparation process of the gardenia aroma extract is omitted.

[0060] Comparative Example 4

[0061] The only difference from Example 1 is that the addition of the fermented gardenia base liquid is omitted and 13 parts by mass of gardenia aroma extract and 20 parts by mass of water are added.

[0062] Comparative Example 5

[0063] The only difference from Example 1 is that the addition of the gardenia flower aroma extract is omitted and an equal mass of fermented gardenia flower base liquid is added.

[0064] Comparative Example 6

[0065] The difference from Example 1 is only that the addition of concentrated passion fruit juice is omitted and concentrated grape juice (water content 56%) of equal mass is supplemented.

[0066] Effect verification

[0067] The gardenia beverages prepared in Example 1 and Comparative Examples 1-6 were subjected to sensory tests, and the test items included aroma, solution properties, taste, polysaccharide content, storage stability, astringency value, and bitterness value. The specific testing method is as follows: each sample is randomly provided to 10 people for sensory evaluation (aroma, solution properties, taste), and the average value is taken. The astringency value and bitterness value of each sample are tested by electronic tongue; the polysaccharide content of each sample is determined according to the method of the Pharmacopoeia of the People's Republic of China (2020 edition); after being stored in an open, dark environment for 12 months, the solution properties are re-evaluated as a criterion for storage stability. The sensory scoring criteria are shown in Table 1. The test results are shown in Table 2.

[0068] Table 1 Sensory scoring criteria

[0069]

[0070] Table 2 Test results

[0071]

[0072] In addition, the present invention also tested the product of Example 1 after it was stored in an open, dark environment for 18 months. The test results showed that there was still no precipitation and the total colony count was ≤10 CFU / mL.

[0073] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A gardenia beverage, characterized in that: Raw materials, calculated by mass, include: 30-35 parts of fermented gardenia base liquid, 3-7 parts of gardenia aroma extract, 5-8 parts of passion fruit juice, 2-5 parts of lemon juice, 1-3 parts of sweetener, 0.1-0.5 parts of stabilizer and 70-80 parts of water; The method for preparing the fermented gardenia base liquid comprises the following steps: taking gardenia, crushing, mixing with water and Lactobacillus plantarum to obtain a mixed liquid, fermenting, filtering, and sterilizing to obtain the fermented gardenia base liquid; The preparation method of the gardenia flower aroma extract comprises the following steps: performing ethanol extraction on the gardenia flower to obtain a treatment liquid, then adding beta-cyclodextrin for embedding, and concentrating to obtain the gardenia flower aroma extract.

2. The gardenia beverage according to claim 1, characterized in that During the preparation of the fermented gardenia base liquid, the mass ratio of gardenia to water is 1:5-7.

3. The gardenia beverage according to claim 1, characterized in that The addition amount of the Lactobacillus plantarum is 0.1-0.3 wt % of the mixed solution.

4. The gardenia beverage according to claim 1, characterized in that The fermentation temperature is 30-38° C. and the fermentation time is 5-12 hours.

5. The gardenia beverage according to claim 1, characterized in that The ethanol extraction process comprises the following steps: Take gardenia flowers, crush them, mix them with ethanol, and perform ultrasonic treatment at a power of 200-300 W, a frequency of 30-50 kHz, and a temperature of 40-50° C. for 30-45 minutes, and then centrifuge to obtain the supernatant.

6. The gardenia beverage according to claim 1, characterized in that The added amount of the β-cyclodextrin is 0.02-0.05 wt% of the treatment solution; and the embedding condition is stirring at 40-50° C. for 1-1.5 hours.

7. The gardenia beverage according to claim 1, characterized in that The sweetener is oligofructose.

8. The gardenia beverage according to claim 1, characterized in that The stabilizer is sodium carboxymethyl cellulose.

9. A method for preparing the gardenia beverage according to any one of claims 1 to 8, characterized in that: The following steps are involved: The raw materials are mixed and sterilized to obtain the gardenia beverage.

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