A curcuma enzyme beverage and a preparation method thereof

Abstract

This invention relates to a turmeric enzyme beverage and its preparation method, belonging to the field of fermented beverages. The raw materials for the turmeric enzyme beverage include curcumin, blueberries, mulberries, apples, Solomon's seal rhizome, and Elsholtzia ciliata. This invention uses blueberries, mulberries, and apples to provide excellent nutrition, taste, and flavor to the enzyme beverage, while also possessing certain health benefits; the use of curcumin, Solomon's seal rhizome, and Elsholtzia ciliata can significantly enhance human immunity; the enzyme beverage prepared by this invention has excellent effects and good application prospects.

Description

Technical Field

[0001] This invention relates to a turmeric enzyme beverage and its preparation method, belonging to the field of fermented beverages. Background Technology

[0002] Enzyme drinks are beverages containing various enzymes. They are primarily made through microbial fermentation of plants and enzyme groups extracted from microorganisms, resulting in a variety of enzyme metabolites. The main components of enzyme drinks include natural enzymes extracted from fresh fruits, vegetables, grains, and dairy products, such as amylase, protease, and lipase. These enzymes are preserved and activated during fermentation, giving enzyme drinks the ability to promote digestion and break down food. Enzyme drinks also have effects such as promoting metabolism, enhancing immunity, providing antioxidants, and improving gut health.

[0003] Curcumin is a natural active polyphenol compound, mainly derived from the rhizome of turmeric (Curcuma longa), a plant belonging to the ginger family and the genus Curcuma. As a natural pigment and functional ingredient, its application in beverages is gaining increasing attention, primarily due to its unique color, potential health benefits, and consumer demand for natural additives. Curcumin can enhance the taste of tea and increase its health benefits, providing additional antioxidant and anti-inflammatory effects. It can reduce the production of reactive oxygen species in cells, lower the content of malondialdehyde (MDA), a lipid peroxidation product, and achieve antioxidant effects by enhancing the activity of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px). Curcumin also exerts its anti-inflammatory effects by regulating the NF-κB signaling pathway and inhibiting the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2).

[0004] Currently, there are many types of enzyme drinks on the market. In addition to providing energy and nutrition, these enzyme drinks also offer various health benefits. However, there is limited research on turmeric enzyme drinks, and there is virtually no research on further improving the taste and flavor of the drink or enhancing human immunity. Therefore, providing a turmeric enzyme drink that enhances taste, flavor, and human immunity is of significant research value. Summary of the Invention

[0005] In view of the above-mentioned technical problems, this invention proposes a turmeric enzyme beverage, its preparation method and related technologies.

[0006] Firstly, this invention provides a turmeric enzyme beverage, the raw materials of which include curcumin, blueberries, mulberries, apples, Solomon's seal rhizome, and Elsholtzia ciliata. The use of blueberries, mulberries, and apples in the preparation of the enzyme beverage provides excellent nutrition, taste, and flavor, while also offering certain health benefits. The use of curcumin, Solomon's seal rhizome, and Elsholtzia ciliata can significantly enhance human immunity.

[0007] Preferably, the turmeric enzyme beverage further includes excipients, which include at least one of flavoring agents, preservatives, colorings, flavorings, and pH adjusters.

[0008] Preferably, the flavoring agent includes at least one of a sweetener and an acidulant.

[0009] Secondly, the present invention also provides a method for preparing a turmeric enzyme beverage, comprising the following steps:

[0010] S1: Blend blueberries, mulberries, and apples with water to obtain fruit pulp, sterilize, then inoculate with a microbial agent for fermentation, sterilize again, filter, and obtain fermented product;

[0011] S2: Weigh out Polygonatum odoratum and Elsholtzia ciliata respectively, and then prepare Polygonatum odoratum extract and Elsholtzia ciliata extract;

[0012] S3: Mix the fermented product, Solomon's seal extract, and Elsholtzia ciliata extract to obtain a mixture, then add curcumin and excipients and mix to obtain product S3;

[0013] S4: Product S3 is sterilized and bottled to obtain the turmeric enzyme beverage.

[0014] Preferably, the raw material composition, by weight, is: 10-20 parts blueberries, 10-20 parts mulberries, and 8-15 parts apples.

[0015] Preferably, the weight ratio of curcumin to the mixture is (0.0001-0.01):1000.

[0016] Preferably, the inoculum is *Lactobacillus casei*, which provides excellent flavor, nutrition, and health benefits to enzyme beverages.

[0017] Preferably, the fermentation temperature is 25-40℃ and the time is 50-80 hours.

[0018] Preferably, the weight ratio of Solomon's seal extract to the mixture is 0.1-2:100.

[0019] Preferably, the weight ratio of Elsholtzia ciliata extract to the mixture is 0.2-2.5:100.

[0020] Preferably, to further enhance the immune-boosting effect of enzyme beverages, the weight ratio of Polygonatum odoratum and Elsholtzia ciliata is 1:1.2-2.5.

[0021] Preferably, the preparation method of Solomon's Seal Extract includes: pulverizing Solomon's Seal, decocting with water, cooling, adding bromelain, enzymatic hydrolysis, filtering, concentrating, and drying to obtain the extract.

[0022] Preferably, the preparation method of Elsholtzia ciliata extract includes: pulverizing Elsholtzia ciliata, decocting it with water, cooling it, extracting it with ethanol, filtering it, concentrating it, and drying it to obtain the extract.

[0023] Preferably, in step S1, the amount of water added is 4-25 times the total weight of the blueberries, mulberries, and apples.

[0024] Preferably, in S1, the amount of microbial agent added to the jam is 10. 9 -10 10 1 bacteria / g of fruit pulp

[0025] Preferably, the preparation method of Solomon's Seal Extract includes: pulverizing Solomon's Seal, adding 10-100 times its weight of water, boiling and cooling to obtain a cooled substance, adding 200-600 u / g of bromelain from the cooled substance, enzymatically hydrolyzing at 20-55℃ for 0.5-3 hours, filtering, concentrating, and drying to obtain the final product.

[0026] Preferably, the preparation method of Elsholtzia ciliata extract includes: pulverizing Elsholtzia ciliata, adding 3-15 times its weight of water, boiling and cooling, adding ethanol to adjust the ethanol concentration to 10-25wt%, stirring and extracting at 30-55℃ for 2-10 hours, then filtering, concentrating to remove ethanol, and drying to obtain the extract.

[0027] Furthermore, the present invention also provides the application of the above-mentioned Solomon's seal extract and Elsholtzia ciliata extract in enhancing the immune system of beverages.

[0028] Furthermore, the present invention also provides the application of using Solomon's seal extract and Elsholtzia ciliata extract in a mass ratio of 1:1.2-2.5 in enhancing the immune system of beverages.

[0029] Furthermore, the present invention also provides a method of using the above-mentioned enzyme beverage, including brewing it with cold water and then consuming it, brewing it with hot water and then consuming it, or boiling it with water and then consuming it.

[0030] Compared to existing technologies, the advancement of this invention lies in:

[0031] This invention uses blueberries, mulberries, and apples to prepare enzyme beverages, which can provide excellent nutrition, taste, and flavor, while also having certain health benefits; the use of curcumin, Solomon's seal, and Elsholtzia ciliata can significantly enhance human immunity.

[0032] This invention uses bromelain to extract Solomon's seal rhizome, and the resulting extract has a good effect on enhancing immunity.

[0033] This invention uses ethanol extraction to prepare Elsholtzia ciliata extract, and by adjusting the ethanol concentration to 10-25% during the extraction process, the immune-enhancing effect of Elsholtzia ciliata extract is improved.

[0034] The immune-enhancing effects of the combination of Polygonatum odoratum extract and Elsholtzia ciliata extract prepared in this invention varied with mass ratios ranging from 1:0.1 to 1:10. When the ratio was between 1:0.5 and 1:2.5, the combination of the two was more effective than either one alone, exhibiting a synergistic effect. In particular, the effect was even better when the ratio was between 1:1.2 and 1:2.5.

[0035] The enzyme beverage prepared by this invention has virtually no fishy or bitter taste, but has a good sweetness, a rich fruity aroma, and a good mouthfeel and flavor.

[0036] The enzyme beverage prepared by this invention has excellent effects and good application prospects. Detailed Implementation

[0037] I. Polygonatum odoratum extract

[0038] Polygonatum odoratum extract 1:

[0039] The rhizome of Solomon's Seal is crushed, boiled with 20 times its weight of water, and cooled to room temperature to obtain a cooled product. 300 u / g of bromelain is added to the cooled product, and the mixture is enzymatically hydrolyzed and stirred at 45°C for 2.5 hours to inactivate the enzyme. The mixture is then filtered, concentrated under reduced pressure at 55°C to a filtrate mass of 17.5%, and freeze-dried at -50°C to a moisture content of 1.75 wt%.

[0040] Polygonatum odoratum extract 2:

[0041] The rhizome of Solomon's Seal is crushed, boiled with 20 times its weight of water, and cooled to room temperature to obtain a cooled substance. 300 u / g of neutral protease of the cooled substance is added, and the mixture is enzymatically hydrolyzed and stirred at 45°C for 2.5 hours to inactivate the enzyme. The mixture is then filtered, concentrated under reduced pressure at 55°C to a filtrate mass of 17.5%, and freeze-dried at -50°C to a moisture content of 1.75 wt%.

[0042] Polygonatum odoratum extract 3:

[0043] The rhizome of Solomon's Seal is crushed, boiled with 20 times its weight of water, and then cooled to room temperature to obtain a cooled product. The product is stirred at 45°C for 2.5 hours, filtered, concentrated under reduced pressure at 55°C to 17.5% of the filtrate mass, and freeze-dried at -50°C to a moisture content of 1.75 wt%.

[0044] II. Extraction of Elsholtzia ciliata

[0045] Elsholtzia extract 1:

[0046] The above-ground parts of Elsholtzia ciliata were crushed, boiled with 10 times their weight of water, cooled to room temperature, and then ethanol was added to adjust the ethanol concentration to 15 wt%. The mixture was stirred and extracted at 45 ℃ for 5.5 hours. The mixture was then filtered, concentrated to 12.4% of the filtrate weight, and the ethanol was removed. Finally, it was freeze-dried at -50 ℃ to a water content of 2.07%.

[0047] Elsholtzia extract 2:

[0048] The above-ground parts of Elsholtzia ciliata were crushed, boiled with 10 times their weight of water, cooled to room temperature, and then ethanol was added to adjust the ethanol concentration to 25 wt%. The mixture was stirred and extracted at 45°C for 5.5 hours. The mixture was then filtered and concentrated to 12.4% of the filtrate weight. Finally, it was freeze-dried at -50°C to a water content of 2.07%.

[0049] Elsholtzia extract 3:

[0050] The above-ground parts of Elsholtzia ciliata were crushed, boiled with 10 times their weight of water, cooled to room temperature, and then ethanol was added to adjust the ethanol concentration to 65 wt%. The mixture was stirred and extracted at 45 ℃ for 5.5 hours. The mixture was then filtered, concentrated to 12.4% of the filtrate weight, and the ethanol was removed. Finally, it was freeze-dried at -50 ℃ to a water content of 2.07%.

[0051] The above-mentioned Polygonatum odoratum extract and Elsholtzia ciliata extract were tested, and the specific test procedures are as follows:

[0052] Several male SPF-grade BALB / c mice weighing 20±2g were selected and randomly divided into groups of 10 mice each. The experimental group (the extract group) was administered the corresponding sample by gavage at a dose of 500mg extract / kg mouse, with a gavage volume of 0.15mL / 10g mouse. The blank group was administered an equal volume of physiological saline by gavage. Mice in each group were gavaged once a day for 40 consecutive days.

[0053] Mice were sacrificed 24 hours after drug administration, and spleens were harvested to prepare spleen cell suspensions (cell concentration 3.5 × 10⁻⁶). 6 (cells / mL) Spleen cell suspension from each mouse in each group was added to a 24-well culture plate (divided into two wells, with 1 mL of cell suspension added to each well; one well also had ConA added to a concentration of 75 μL / mL, and the other well served as a baseline control without ConA). The plates were incubated at 37°C with 5% CO2 for 72 hours. Four hours before the end of the incubation period, 0.7 mL of supernatant was removed from each well, and 0.7 mL of RPMI-1640 culture medium (without bovine serum) and 50 μL MTT (concentration 5 mg / mL) were added to each well. The plates were then incubated for another 4 hours.

[0054] After incubation, 1 mL of isopropanol was added to each well and mixed thoroughly until dissolved. The mixture was then aliquoted into culture plates, with four parallel tests performed per well, and absorbance measured at 570 nm. The difference in absorbance between wells with and without ConA (Q value) was used to verify the ability of each extract to promote the proliferation of mouse lymphocytes, thus characterizing the extract's ability to enhance immunity. The average Q values ​​for each group are shown in Table 1. The increase in Q value (K value) compared to the control group was then calculated, and the results are shown in Table 1.

[0055] The higher the Q value of a group, the stronger the proliferation capacity of mouse lymphocytes and the better the effect of enhancing immunity.

[0056] Table 1: Immunity Enhancement Tests of Various Extracts

[0057]

[0058] Based on the Q and K value tests of the extract in Table 1, it can be seen that the extract obtained by using bromelain from Polygonatum odoratum has a good effect on enhancing immunity. Adjusting the ethanol concentration during the extraction process to 10-25% further improved the immune-enhancing effect of the Elsholtzia ciliata extract in mice.

[0059] The above-mentioned Polygonatum odoratum extract 1 and Elsholtzia ciliata extract 1 were administered in combination to test the effect of their combination on the immunity of mice. The specific experimental procedure is the same as described above, except that the administration process for the experimental groups was different. In the extract combination group, the mice were administered 500 mg of the combination extract per kg of mouse, with an oral gavage volume of 0.15 mL / 10 g mouse. The dosage remained the same, but the ratio of Polygonatum odoratum extract 1 to Elsholtzia ciliata extract 1 changed. The Q values ​​and test results for each combination ratio are shown in Table 2. The increase in Q value (L value) for each group compared to Polygonatum odoratum extract 1 was calculated, and the results are shown in Table 2.

[0060] Table 2: Immunity Enhancement Test of Extract Combination Groups

[0061]

[0062] Based on the Q and L values ​​obtained from the extract combinations in Table 2, it can be seen that the Q values ​​obtained from the combination tests of Polygonatum odoratum extract and Elsholtzia ciliata extract with mass ratios ranging from 1:0.1 to 1:10 are different. When the ratio is between 1:0.5 and 1:2.5, the effect of the combination of the two is better than that of either one alone, showing a synergistic effect. In particular, when the ratio of the two is in the range of 1:1.2 to 1:2.5, the effect is even better.

[0063] III. Enzyme Beverages and Testing

[0064] In the preparation of the enzyme beverage, the Polygonatum odoratum extract and Elsholtzia ciliata extract were respectively the Polygonatum odoratum extract 1 and Elsholtzia ciliata extract 1 prepared above. Lactobacillus casei: CICC 6244, purchased from the China Industrial Microbial Culture Collection Center.

[0065] Beverage 1:

[0066] S1: Prepare according to the following weight portions: 18 portions of blueberries, 15 portions of mulberries, and 10 portions of apples;

[0067] Wash and drain the blueberries, mulberries, and apples. Place them in a container and add water at 20 times their total weight to make a pulp. Sterilize the pulp and then inoculate it with a microbial agent, Lactobacillus casei (inoculation amount of 5 × 10⁻⁶). 9 (1 bacteria / g pulp), and then perform anaerobic fermentation at 35℃ for 75 hours with stirring. After sterilization and filtration, the fermented product is obtained.

[0068] S2: Weigh out Polygonatum odoratum and Elsholtzia ciliata respectively, and then prepare Polygonatum odoratum extract and Elsholtzia ciliata extract;

[0069] S3: Mix the fermented product, Solomon's seal extract, and Elsholtzia ciliata extract to obtain a mixture, then add curcumin and excipients and mix to obtain product S3;

[0070] The excipients include the sweetener mogroside, used at a rate of 0.1‰ of the weight of the mixture; curcumin in a weight ratio of 0.0015:1000; Solomon's seal extract in a weight ratio of 1:100; Elsholtzia ciliata extract in a weight ratio of 1.2:100; and Solomon's seal extract and Elsholtzia ciliata extract in a weight ratio of 1:1.2.

[0071] S4: Product S3 is sterilized and bottled to obtain the turmeric enzyme beverage.

[0072] Beverage 2:

[0073] S1: Prepare according to the following weight portions: 20 portions of blueberries, 10 portions of mulberries, and 12 portions of apples;

[0074] Wash and drain blueberries, mulberries, and apples, place them in a container, add water at 22 times their total weight, and blend to obtain a pulp. Sterilize the pulp, then inoculate with a probiotic such as Lactobacillus casei (inoculation amount: 6.5 × 10⁻⁶). 9 (1 bacteria / g pulp), and then anaerobic fermentation was carried out at 32℃ for 70 hours with stirring. After sterilization and filtration, the fermented product was obtained.

[0075] S2: Weigh out Polygonatum odoratum and Elsholtzia ciliata respectively, and then prepare Polygonatum odoratum extract and Elsholtzia ciliata extract;

[0076] S3: Mix the fermented product, Solomon's seal extract, and Elsholtzia ciliata extract to obtain a mixture, then add curcumin and excipients and mix to obtain product S3;

[0077] The excipients include the sweetener mogroside, used at a dosage of 0.1‰ of the weight of the mixture; curcumin in a weight ratio of 0.0015:1000; Solomon's seal extract in a weight ratio of 0.75:100; Elsholtzia ciliata extract in a weight ratio of 1.5:100; and Solomon's seal extract and Elsholtzia ciliata extract in a weight ratio of 1:2.

[0078] S4: Product S3 is sterilized and bottled to obtain the turmeric enzyme beverage.

[0079] Beverage 3:

[0080] S1: Prepare according to the following weight portions: 20 portions of blueberries, 10 portions of mulberries, and 9 portions of apples;

[0081] Wash and drain blueberries, mulberries, and apples, place them in a container, add water at a ratio of 24 times their total weight, and blend to obtain a pulp. Sterilize the pulp, then inoculate it with a microbial agent, Lactobacillus casei (inoculation amount 4.2 × 10⁻⁶). 9 (1 bacteria / g pulp), and then anaerobic fermentation was carried out at 32℃ for 80 hours with stirring, followed by sterilization and filtration to obtain the fermented product;

[0082] S2: Weigh out Polygonatum odoratum and Elsholtzia ciliata respectively, and then prepare Polygonatum odoratum extract and Elsholtzia ciliata extract;

[0083] S3: Mix the fermented product, Solomon's seal extract, and Elsholtzia ciliata extract to obtain a mixture, then add curcumin and excipients and mix to obtain product S3;

[0084] The excipients include the sweetener mogroside, used at a rate of 0.1‰ of the weight of the mixture; curcumin in a weight ratio of 0.0015:1000; Solomon's seal extract in a weight ratio of 0.6:100; Elsholtzia ciliata extract in a weight ratio of 1.5:100; and Solomon's seal extract and Elsholtzia ciliata extract in a weight ratio of 1:2.5.

[0085] S4: Product S3 is sterilized and bottled to obtain the turmeric enzyme beverage.

[0086] The enzyme beverages prepared above were tested, including for fishy smell, sweetness, bitterness, and fruity aroma. Specific testing method: Ten healthy volunteers aged 35-50 (5 men and 5 women) were recruited to taste enzyme beverages 1-3 and score each indicator. The highest score for each indicator was 5 points. Scoring criteria: the stronger the fishy smell, the lower the score; the weaker the sweetness, the lower the score; the stronger the bitterness, the lower the score; the weaker the fruity aroma, the lower the score. Each volunteer could give a score with decimal places based on their actual test results, and then the scores were averaged. The scoring results for each enzyme beverage are shown in Table 3.

[0087] Table 3: Sensory Scores of Enzyme Beverages

[0088]

[0089] According to the test results in Table 3, the enzyme beverage prepared by this invention has virtually no fishy or bitter taste, but has a good sweetness, a rich fruity aroma, and a good taste and flavor.

[0090] The enzyme beverage prepared by this invention has excellent effects and good application prospects.

Claims

1. The application of Polygonatum odoratum extract and Elsholtzia ciliata extract in the preparation of beverages that help enhance immunity, characterized in that, The mass ratio of Polygonatum odoratum extract to Elsholtzia ciliata extract is 1:1.2-2.5; The preparation method of Solomon's Seal Extract includes: pulverizing Solomon's Seal, adding 10-100 times its weight of water, boiling and cooling to obtain a cooled substance, adding 200-600 u / g of bromelain to the cooled substance, enzymatically hydrolyzing at 20-55℃ for 0.5-3 hours, filtering, concentrating, and drying to obtain the final product; The preparation method of Elsholtzia ciliata extract includes: pulverizing Elsholtzia ciliata, adding 3-15 times the weight of water, boiling and cooling, adding ethanol to adjust the ethanol concentration to 10-25wt%, stirring and extracting at 30-55℃ for 2-10 hours, then filtering, concentrating to remove ethanol, and drying to obtain the extract.

2. The application according to claim 1, characterized in that, The mass ratio of Solomon's seal extract to Elsholtzia ciliata extract is 1:1.2, 1:2, or 1:2.5.

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