Rosa roxburghii tratt fruit composite beverage with blood fat reducing function as well as preparation method and application thereof
By exploring the composition and preparation method of prickly pear compound beverage, the adverse reaction problem of chemical lipid-lowering products has been solved, providing a lipid-lowering beverage with good taste and stability, thus expanding the target audience and market value.
Patent Information
- Application Number
- CN202511670497.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-14
- Publication Date
- 2025-12-12
AI Technical Summary
Most existing lipid-lowering products are chemical drugs, and long-term use can lead to adverse reactions such as liver damage. In addition, there is a lack of beverages with lipid-lowering functions.
A prickly pear compound beverage is provided, which is composed of prickly pear microfiltered juice, apple juice, snow pear juice, lemon juice, lychee juice and natural honey. The taste is improved and the stability of nutritional components is maintained through compound enzymatic hydrolysis. The preparation method includes enzymatic hydrolysis, homogenization and sterilization steps.
It achieves a stable lipid-lowering function with a good taste, expands the target audience, reduces the adverse reactions of chemical drugs, and enhances market value.
Smart Images
Figure CN121101097A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of beverage and beverage processing technology, and in particular to a prickly pear compound beverage with lipid-lowering function, its preparation method and application. Background Technology
[0002] Currently, with the continuous improvement of people's living standards, there have been significant changes in people's dietary structure. Hyperlipidemia has become one of the major diseases that endanger human health. Hyperlipidemia can induce a series of cardiovascular diseases such as atherosclerosis, coronary heart disease, and stroke, which seriously weakens patients' quality of life and shortens their lifespan.
[0003] To lower blood lipids, patients with hyperlipidemia often need to take lipid-lowering products. However, currently available lipid-lowering products are mainly chemical drugs. Although they can achieve short-term effects, long-term use often leads to adverse reactions such as liver damage and muscle pain, limiting their widespread use and the target audience. Furthermore, dietary therapy through beverages is more beneficial in reducing harm to the user's body, but currently there are no beverages with lipid-lowering functions. Therefore, there is an urgent need for a beverage with lipid-lowering properties. Summary of the Invention
[0004] The purpose of this invention is to overcome at least one deficiency of the prior art and provide a prickly pear compound beverage with good taste and stable lipid-lowering function; in addition, it also provides a method for preparing the prickly pear compound beverage with lipid-lowering function and an application of the prickly pear compound beverage with lipid-lowering function.
[0005] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: According to one aspect of this application, a prickly pear compound beverage with lipid-lowering function is provided, comprising the following components in parts by weight: 20-40 parts prickly pear microfiltered juice, 15-25 parts apple juice, 10-20 parts snow pear juice, 5-10 parts lemon juice, 10-20 parts lychee juice, and 3-12 parts natural honey.
[0006] The beneficial effects of this invention are as follows: The prickly pear compound beverage in this embodiment contains prickly pear microfiltrate, the raw material of which is prickly pear. Prickly pear is rich in various active ingredients such as vitamin C, superoxide dismutase, polyphenols, flavonoids, and dietary fiber, and has significant effects on lowering blood lipids, anti-oxidation, and immune regulation. Therefore, the prickly pear microfiltrate contained in the prickly pear compound beverage in this embodiment can provide drinkers with various active ingredients such as vitamin C, superoxide dismutase, polyphenols, flavonoids, and dietary fiber, which is beneficial for lowering blood lipids. Furthermore, the prickly pear compound beverage in this embodiment contains prickly pear microfiltrate, apple juice, and pear. The beverage contains prickly pear microfiltered juice, apple juice, pear juice, lemon juice, lychee juice, and natural honey. The proportions of these ingredients are appropriate. The apple juice, pear juice, lemon juice, lychee juice, and natural honey work together to improve the astringent taste of the prickly pear microfiltered juice, solving the problem that the astringent taste of prickly pear juice makes it difficult for the public to accept. This achieves nutritional complementarity and taste optimization, giving the prickly pear compound beverage in this embodiment a good taste and stable blood lipid-lowering function. It also helps to increase people's acceptance of the prickly pear compound beverage, expand the audience of the prickly pear compound beverage, and increase the market value of the prickly pear compound beverage.
[0007] In addition, based on the above technical solution, the present invention can be further improved as follows, and can also have the following additional technical features.
[0008] According to one embodiment of this application, the prickly pear microfilter juice is obtained by enzymatic hydrolysis with a complex enzyme, the complex enzyme including pectinase, cellulase and glucanase, and the enzyme activity ratio of the pectinase, the cellulase and the glucanase is (0.8-1.2):(0.8-1.2):(0.8-2.2).
[0009] In this embodiment, the enzyme activity ratio of pectinase, cellulase, and glucanase is (0.8-1.2):(0.8-1.2):(0.8-2.2). This ratio is suitable, which is beneficial for the degradation of glucan in the cell wall of prickly pear by glucanase, the removal of pectin from the cell wall by pectinase, and the removal of cellulose from the cell wall by cellulase. Furthermore, the combination of pectinase, cellulase, and glucanase increases the synergistic effect of the enzyme system and improves the juice yield. In further, this embodiment... The glucanase in the juice can eliminate the turbidity caused by glucan, improve the clarity of the juice, reduce the viscosity of the juice, promote the release of flavor substances in the prickly pear, make the fruit aroma more intense, and optimize the taste and flavor. Furthermore, the prickly pear microfiltered juice is obtained by enzymatic hydrolysis with a complex enzyme. The mild enzymatic hydrolysis conditions can avoid the destruction of heat-sensitive nutrients such as vitamins in the prickly pear microfiltered juice by high-temperature processing, which is conducive to maintaining the stability of various active ingredients such as vitamin C, superoxide dismutase, polyphenols, flavonoids, and dietary fiber in the prickly pear microfiltered juice.
[0010] According to one embodiment of this application, the enzyme activity ratio of the pectinase, the cellulase and the dextranase is 1:1:(1-2).
[0011] In this embodiment, the enzyme activity ratio of pectinase, cellulase and glucanase is 1:1:(1-2). Further optimization of the enzyme activity ratio of pectinase, cellulase and glucanase is beneficial to further improve the juice yield, further improve the clarity of the juice, reduce the viscosity of the juice, promote the release of flavor substances in prickly pear, make the fruit aroma more intense, and achieve optimized taste and flavor.
[0012] According to one embodiment of this application, the amount of the compound enzyme added is 0.05-0.2% of the weight of the prickly pear fruit raw material required to produce prickly pear microfiltered juice for enzymatic hydrolysis with the added compound enzyme.
[0013] In this embodiment, the amount of compound enzyme added is 0.05-0.2% of the weight of the prickly pear fruit raw material required to produce prickly pear microfiltered juice for enzymatic hydrolysis. Measuring the amount of compound enzyme added based on the weight of the prickly pear fruit raw material facilitates accurate determination of the amount of compound enzyme added, improves the suitability of the amount of compound enzyme added, accurately matches the characteristics of the beverage, and ensures the activity and efficiency of the enzyme.
[0014] According to one embodiment of this application, the prickly pear compound beverage contains a vitamin C content of not less than 300 mg / 100 mL, and the prickly pear compound beverage contains a superoxide dismutase activity of not less than 800 U / mL.
[0015] The prickly pear compound beverage in this embodiment contains no less than 300mg / 100mL of vitamin C and no less than 800U / mL of superoxide dismutase activity, which helps to ensure the lipid-lowering function of the prickly pear compound beverage and also helps to ensure the quality of the prickly pear compound beverage.
[0016] According to another aspect of this application, a prickly pear compound beverage with lipid-lowering function is provided, characterized in that the content of vitamin C in the prickly pear compound beverage is not less than 300mg / 100mL, and the activity of superoxide dismutase in the prickly pear compound beverage is not less than 800U / mL.
[0017] The prickly pear compound beverage in this embodiment contains no less than 300mg / 100mL of vitamin C and no less than 800U / mL of superoxide dismutase activity, which helps to ensure the lipid-lowering function of the prickly pear compound beverage and also helps to ensure the quality of the prickly pear compound beverage.
[0018] According to another aspect of this application, a method for preparing a prickly pear compound beverage with lipid-lowering function is provided, for preparing the above-mentioned prickly pear compound beverage with lipid-lowering function, the preparation method comprising: Fresh prickly pear fruits are selected, and the selected fresh prickly pear fruits are washed, pitted, and pulped to obtain prickly pear pulp. The obtained prickly pear pulp was filtered, and the filtrate was collected to obtain prickly pear microfiltered juice. Add a compound enzyme to the obtained prickly pear microfilter juice for enzymatic hydrolysis, and complete the enzymatic hydrolysis of the prickly pear microfilter juice. The prickly pear microfiltered juice that has undergone enzymatic hydrolysis is then subjected to enzyme inactivation treatment; Based on the weight components of the above-mentioned prickly pear compound beverage with lipid-lowering function, the prickly pear microfiltered juice that has undergone enzyme inactivation treatment is mixed with apple juice, pear juice, lemon juice, lychee juice and natural honey to obtain prickly pear compound juice. The obtained prickly pear compound juice was homogenized to obtain a prickly pear compound beverage.
[0019] In this embodiment, the preparation method of the prickly pear compound beverage with lipid-lowering function involves adding a compound enzyme to the obtained prickly pear microfiltrate for enzymatic hydrolysis. Compared with the existing technology that uses high-temperature processing to process prickly pear, the mild enzymatic hydrolysis conditions can avoid the destruction of heat-sensitive nutrients such as vitamins in the prickly pear microfiltrate by high-temperature processing, which is beneficial to maintaining the stability of various active ingredients such as vitamin C, superoxide dismutase, polyphenols, flavonoids, and dietary fiber in the prickly pear microfiltrate. Furthermore, in this embodiment, prickly pear microfiltrate, apple juice, pear juice, lemon juice, lychee juice, and natural honey are mixed, and the prickly pear... The proportions of pear microfiltered juice, apple juice, snow pear juice, lemon juice, lychee juice, and natural honey are suitable. The apple juice, snow pear juice, lemon juice, lychee juice, and natural honey work together to improve the sour and astringent taste of prickly pear microfiltered juice, solving the problem that prickly pear juice is difficult for the public to accept due to its sour and astringent taste. This achieves nutritional complementarity and taste optimization, giving the prickly pear compound beverage in this embodiment a good taste and stable blood lipid-lowering function. It also helps to increase people's acceptance of the prickly pear compound beverage produced by the preparation method in this embodiment, and can also expand the audience of the prickly pear compound beverage, which is conducive to increasing the market value of the prickly pear compound beverage.
[0020] According to one embodiment of this application, the filtration treatment of the obtained prickly pear pulp specifically involves: The obtained prickly pear pulp was filtered using a microfiltration membrane with a pore size of 0.1-1.0 μm at a temperature of 40-50℃, and a filtration pressure of 0.1-0.3 MPa was applied to the prickly pear pulp during the filtration process. The specific steps of adding a compound enzyme to the obtained prickly pear microfilter juice for enzymatic hydrolysis are as follows: Based on the weight of prickly pear fruit raw material required to produce prickly pear microfiltered juice to be enzymatically hydrolyzed with the added compound enzyme, measure the compound enzyme at 0.05-0.2% of the required weight of prickly pear fruit raw material to obtain the amount of compound enzyme to be added. Add the measured amount of compound enzyme to the prickly pear microfiltered juice to be enzymatically hydrolyzed with the added compound enzyme, and carry out enzymatic hydrolysis at a temperature of 40-55℃ for 1-3 hours. The enzyme activity ratio of the pectinase, cellulase and glucanase is (0.8-1.2):(0.8-1.2):(0.8-2.2).
[0021] In this embodiment, the filtration process is carried out at a temperature of 40-50℃. The suitable temperature during the filtration process avoids damage to heat-sensitive nutrients such as vitamins in the prickly pear microfiltered juice due to excessively high temperatures, and also avoids slow filtration speed due to increased viscosity of the prickly pear pulp caused by low temperatures. Furthermore, using a microfiltration membrane with a pore size of 0.1-1.0μm to filter the obtained prickly pear pulp helps to ensure the quality of the obtained prickly pear microfiltered juice. Furthermore, applying a filtration pressure of 0.1-0.3MPa to the obtained prickly pear pulp during the filtration process helps to ensure the filtration rate and avoid damage to the microfiltration membrane structure due to excessive filtration pressure.
[0022] According to one embodiment of this application, the homogenization treatment of the obtained prickly pear compound juice is carried out under a pressure of 20-30 MPa.
[0023] In this embodiment, the obtained prickly pear compound juice is homogenized under a pressure of 20-30 MPa. The suitable pressure condition helps to ensure that the particles in the prickly pear compound juice are sufficiently refined, reducing the roughness of the prickly pear compound juice and making the obtained prickly pear compound juice smoother and more mellow, thus optimizing the taste. It also helps to avoid the rapid temperature rise of the prickly pear compound juice due to excessive pressure, which would indirectly destroy the vitamins in the prickly pear compound juice. Furthermore, it avoids the excessive crushing of the particles in the prickly pear compound juice, which would produce a bitter taste.
[0024] According to one embodiment of this application, after homogenizing the obtained prickly pear compound juice, the preparation method further includes: Ultra-high temperature is used to instantaneously sterilize the homogenized prickly pear compound juice, and then the sterilized prickly pear compound juice is aseptically filled.
[0025] In this embodiment, ultra-high temperature is used to perform instantaneous sterilization on the homogenized prickly pear compound juice. Instantaneous sterilization sterilizes the prickly pear compound juice while reducing the contact time of ultra-high temperature with heat-sensitive nutrients such as vitamins in the prickly pear microfiltered juice, thus reducing the destruction of these nutrients. Furthermore, the sterilized prickly pear compound juice is aseptically filled, which facilitates the filling of the sterilized prickly pear compound juice into aseptic containers.
[0026] According to another aspect of this application, the application of the above-mentioned prickly pear compound beverage with lipid-lowering function or the prickly pear compound beverage prepared by the above-mentioned method for preparing the prickly pear compound beverage with lipid-lowering function in lipid-lowering foods, wherein the lipid-lowering foods have at least one of the following: lowering cholesterol, lowering triglycerides, and increasing high-density lipoprotein.
[0027] The prickly pear compound beverage in this embodiment is used in lipid-lowering foods. The prickly pear compound beverage contains prickly pear microfiltered juice, apple juice, pear juice, lemon juice, lychee juice and natural honey. The ratio of prickly pear microfiltered juice, apple juice, pear juice, lemon juice, lychee juice and natural honey is suitable. Apple juice, pear juice, lemon juice, lychee juice and natural honey together improve the lack of sour and astringent taste of prickly pear microfiltered juice, solve the problem that prickly pear juice is difficult for the public to accept due to its sour and astringent taste, achieve nutritional complementarity and taste optimization, and has at least one of the following effects: lowering cholesterol, lowering triglycerides and increasing high-density lipoprotein. Attached Figure Description
[0028] To more clearly illustrate the technical solutions in this invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0029] Figure 1 This is a flowchart of the prickly pear compound beverage with lipid-lowering function in the embodiments of this application. Detailed Implementation
[0030] To make the objectives, technical solutions, and advantages of this application clearer, the embodiments of this application will be described in further detail below with reference to the accompanying drawings.
[0031] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.
[0032] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.
[0033] It should be noted that the terms "comprising" and "having" and any variations thereof in this invention are intended to cover non-exclusive inclusion. For example, a process, method, system, product, or device that includes a series of steps or units is not necessarily limited to those steps or units that are explicitly listed, but may include other steps or units that are not explicitly listed or that are inherent to such process, method, product, or device.
[0034] According to one aspect of this application, a prickly pear compound beverage with lipid-lowering function is provided, comprising the following components in parts by weight: 20-40 parts prickly pear microfiltered juice, 15-25 parts apple juice, 10-20 parts snow pear juice, 5-10 parts lemon juice, 10-20 parts lychee juice, and 3-12 parts natural honey.
[0035] In this embodiment, the prickly pear compound beverage contains prickly pear microfiltrate, the raw material of which is prickly pear. Prickly pear is rich in various active ingredients such as vitamin C, superoxide dismutase, polyphenols, flavonoids, and dietary fiber, and has significant effects on lowering blood lipids, anti-oxidation, and immune regulation. Therefore, the prickly pear microfiltrate in the prickly pear compound beverage in this embodiment can provide drinkers with various active ingredients such as vitamin C, superoxide dismutase, polyphenols, flavonoids, and dietary fiber, which is beneficial for lowering blood lipids. Furthermore, the prickly pear compound beverage in this embodiment contains prickly pear microfiltrate, apple juice, pear juice, and lemon juice. The beverage contains prickly pear juice, lychee juice, and natural honey, and the proportions of these ingredients are appropriate. The apple juice, pear juice, lemon juice, lychee juice, and natural honey work together to improve the astringent taste of the prickly pear juice, solving the problem that the astringent taste of prickly pear juice makes it difficult for the public to accept. This achieves nutritional complementarity and taste optimization, giving the prickly pear compound beverage in this embodiment a good taste and stable blood lipid-lowering function. It also helps to increase people's acceptance of the prickly pear compound beverage, expand the audience of the prickly pear compound beverage, and increase the market value of the prickly pear compound beverage.
[0036] In this embodiment, the prickly pear microfiltration juice can be taken in any number of parts from 20 to 40, the apple juice can be taken in any number of parts from 15 to 25, the pear juice can be taken in any number of parts from 10 to 20, the lemon juice can be taken in any number of parts from 5 to 10, the lychee juice can be taken in any number of parts from 10 to 20, and the natural honey can be taken in any number of parts from 3 to 12.
[0037] In one embodiment of this application, prickly pear microfilter juice is obtained by enzymatic hydrolysis with a complex enzyme, which includes pectinase, cellulase and glucanase, and the enzyme activity ratio of pectinase, cellulase and glucanase is (0.8-1.2):(0.8-1.2):(0.8-2.2).
[0038] In this embodiment, the enzyme activity ratio of pectinase, cellulase, and glucanase is (0.8-1.2):(0.8-1.2):(0.8-2.2). This ratio is suitable and beneficial for the degradation of glucan in the cell wall of prickly pear by glucanase, the removal of pectin from the cell wall by pectinase, and the removal of cellulose from the cell wall by cellulase. Furthermore, the combination of pectinase, cellulase, and glucanase increases the synergistic effect of the enzyme system and improves the juice yield. Further, in this embodiment… The glucanase in the example can also eliminate the turbidity of the juice caused by glucan, improve the clarity of the juice, reduce the viscosity of the juice, promote the release of flavor substances in prickly pear, make the fruit aroma more intense, and optimize the taste and flavor. Furthermore, the prickly pear microfiltered juice is obtained by enzymatic hydrolysis with a complex enzyme. The mild enzymatic hydrolysis conditions can avoid the destruction of heat-sensitive nutrients such as vitamins in the prickly pear microfiltered juice by high-temperature processing, which is conducive to maintaining the stability of various active ingredients such as vitamin C, superoxide dismutase, polyphenols, flavonoids, and dietary fiber in the prickly pear microfiltered juice.
[0039] Furthermore, the prickly pear compound beverage in this embodiment contains apple juice, which is rich in nutrients, including potassium, vitamin A, vitamin C, and iron. Its antioxidants have excellent health benefits for the human body, such as preventing heart disease, reducing the incidence of respiratory diseases, and having anti-cancer effects.
[0040] Furthermore, the prickly pear compound beverage in this embodiment contains pear juice with various nutrients such as malic acid, citric acid, vitamin B1, vitamin B2, ascorbic acid, and carotene, which have the effects of nourishing yin and replenishing fluids, moistening the lungs and relieving cough, clearing heat and reducing fire, and clearing heat and promoting body fluid.
[0041] Furthermore, the prickly pear compound beverage in this embodiment contains lemon juice rich in nutrients such as vitamin B, vitamin B2, niacin, vitamin C, citric acid, sugars, calcium, phosphorus, iron, and potassium, which have antioxidant, digestive-promoting, saliva-generating, spleen-strengthening, and immune-enhancing effects. Moreover, the volatile components such as limonene and citral in lemon juice impart a fresh citrus aroma, which can mask off-odors and improve the quality of the prickly pear compound beverage.
[0042] Furthermore, the prickly pear compound beverage in this embodiment contains lychee juice rich in vitamins, proteins, glucose, sucrose, fat, folic acid, arginine, tryptophan, and other nutrients, which can supplement the nutrients needed by the human body, benefit health, and improve cardiovascular health. Secondly, lychee juice is rich in dietary fiber, which can promote gastrointestinal motility, facilitate food digestion and absorption, and promote digestion. In addition, lychee juice contains a large amount of fruit acids, which can stimulate taste buds, increase appetite, and improve loss of appetite.
[0043] Furthermore, the prickly pear compound beverage in this embodiment contains natural honey rich in glucose, fructose, vitamins, minerals, and active enzymes. These substances work together to replenish energy, quickly relieve fatigue, soothe the throat, alleviate mild throat discomfort, and eliminate indigestion.
[0044] Furthermore, the prickly pear microfiltered juice in this embodiment contains vitamin C and superoxide dismutase (SOD), apple juice contains vitamin A, vitamin C and iron, pear juice contains vitamin B1 and vitamin B2, lemon juice contains polyphenols, and lychee juice contains limonene and vitamin C. These antioxidants contain different types and mechanisms of action, which can complement each other to achieve nutritional complementarity. In addition, the prickly pear microfiltered juice has a unique flavor but is slightly astringent. The flavors of apple juice and pear juice can effectively neutralize the astringency of the prickly pear microfiltered juice, and the acidity of lemon juice can balance the sweetness and prevent the beverage from being too sweet. The sweetness of natural honey is more mellow and layered than that of white sugar, which can better blend the flavors of prickly pear microfiltered juice, apple juice, pear juice, lemon juice, and lychee juice together. This makes the prickly pear compound beverage in this embodiment have the advantages of a mellow and harmonious flavor and taste, a moderate sweet and sour taste, rich layers, and a refreshing and non-greasy taste.
[0045] In one embodiment of this application, the enzyme activity ratio of pectinase, cellulase and glucanase is 1:1:(1-2).
[0046] In this embodiment, the enzyme activity ratio of pectinase, cellulase and glucanase is 1:1:(1-2). Further optimization of the enzyme activity ratio of pectinase, cellulase and glucanase is beneficial to further improve the juice yield, further improve the clarity of the juice, reduce the viscosity of the juice, promote the release of flavor substances in prickly pear, make the fruit aroma more intense, and achieve optimized taste and flavor.
[0047] In one embodiment of this application, the amount of compound enzyme added is 0.05-0.2% of the weight of the prickly pear fruit raw material required to produce prickly pear microfiltered juice for enzymatic hydrolysis with the added compound enzyme.
[0048] In this embodiment, the amount of compound enzyme added is 0.05-0.2% of the weight of the prickly pear fruit raw material required to produce prickly pear microfiltered juice for enzymatic hydrolysis. Measuring the amount of compound enzyme added based on the weight of the prickly pear fruit raw material facilitates accurate determination of the amount of compound enzyme added, improves the suitability of the amount of compound enzyme added, accurately matches the characteristics of the beverage, and ensures the activity and efficiency of the enzyme.
[0049] In this embodiment, the compound enzyme includes pectinase, cellulase, and glucanase, with an enzyme activity ratio of 1:1:(1-2). The compound enzyme is added at 0.05-0.2% of the weight of the prickly pear fruit raw material required to produce the prickly pear microfiltered juice to be enzymatically hydrolyzed. This method helps to improve the suitability of the added amount of compound enzyme. Pectinase can help decompose pectin and improve the dissolution of active substances (such as vitamin C and polyphenols); cellulase can decompose cellulose and further improve the clarity of the juice; and glucanase can decompose glucan, reduce the viscosity of the juice, and facilitate subsequent processing.
[0050] Furthermore, adding compound enzymes based on the weight of prickly pear fruit raw materials ensures a suitable ratio of compound enzymes to substrates, maximizing the activity and efficiency of the compound enzymes. This avoids incomplete hydrolysis due to insufficient compound enzymes or cost waste due to excessive addition. In addition, different batches of prickly pear fruit raw materials may have differences in maturity or variety. Calculating the amount of compound enzymes based on the weight of the prickly pear fruit raw materials allows for flexible adjustment of the amount of compound enzymes, which helps to ensure stable enzymatic hydrolysis results.
[0051] Furthermore, enzyme preparations are relatively expensive. Adding compound enzymes based on the weight of the prickly pear fruit raw material helps avoid overuse of compound enzymes and reduces production costs. Moreover, adding compound enzymes based on weight facilitates the standardization of process parameters in industrial production, ensuring consistency between different batches of products. In addition, it helps avoid inactivation due to insufficient substrate caused by excessive compound enzymes, or non-specific hydrolysis (such as excessive dextranase leading to excessive degradation of polysaccharides). Adding compound enzymes based on the weight of the prickly pear fruit raw material helps maintain the kinetic balance of enzyme reactions.
[0052] In one embodiment of this application, the prickly pear compound beverage contains a vitamin C content of not less than 300 mg / 100 mL and a superoxide dismutase activity of not less than 800 U / mL.
[0053] In this embodiment, the prickly pear compound beverage contains no less than 300 mg / 100 mL of vitamin C and no less than 800 U / mL of superoxide dismutase activity, which helps to ensure the lipid-lowering function of the prickly pear compound beverage and also helps to ensure the quality of the prickly pear compound beverage.
[0054] According to another aspect of this application, a prickly pear compound beverage with lipid-lowering function is provided, characterized in that the content of vitamin C in the prickly pear compound beverage is not less than 300mg / 100mL, and the activity of superoxide dismutase in the prickly pear compound beverage is not less than 800U / mL.
[0055] In this embodiment, the prickly pear compound beverage contains no less than 300 mg / 100 mL of vitamin C and no less than 800 U / mL of superoxide dismutase activity, which helps to ensure the lipid-lowering function of the prickly pear compound beverage and also helps to ensure the quality of the prickly pear compound beverage.
[0056] Another aspect of this application provides a method for preparing a prickly pear compound beverage with lipid-lowering function, used to prepare the aforementioned prickly pear compound beverage with lipid-lowering function, such as... Figure 1 As shown, the preparation method includes the following steps: Step S102: Select fresh prickly pear fruits, and wash, remove the cores, and pulp the selected fresh prickly pear fruits to obtain prickly pear pulp. Step S104: Filter the obtained prickly pear pulp, collect the filtrate, and obtain prickly pear microfiltered juice. Step S106: Add a compound enzyme to the obtained prickly pear microfilter juice for enzymatic hydrolysis and complete the enzymatic hydrolysis of the prickly pear microfilter juice. Step S108: Perform enzyme inactivation treatment on the prickly pear microfiltered juice that has completed enzymatic hydrolysis; Step S110: According to the following components by weight: 20-40 parts of prickly pear microfiltered juice, 15-25 parts of apple juice, 10-20 parts of pear juice, 5-10 parts of lemon juice, 10-20 parts of lychee juice, and 3-12 parts of natural honey, mix the enzyme-inactivated prickly pear microfiltered juice with apple juice, pear juice, lemon juice, lychee juice, and natural honey to obtain prickly pear compound juice. Step S112: Homogenize the obtained prickly pear compound juice to obtain a prickly pear compound beverage.
[0057] In this embodiment, the preparation method of the prickly pear compound beverage with lipid-lowering function involves adding a compound enzyme to the obtained prickly pear microfiltrate for enzymatic hydrolysis. Compared with the existing technology that uses high-temperature processing to process prickly pear, the mild enzymatic hydrolysis conditions can avoid the destruction of heat-sensitive nutrients such as vitamins in the prickly pear microfiltrate by high-temperature processing, which is beneficial to maintaining the stability of various active ingredients such as vitamin C, superoxide dismutase, polyphenols, flavonoids, and dietary fiber in the prickly pear microfiltrate. Furthermore, in this embodiment, prickly pear microfiltrate, apple juice, pear juice, lemon juice, lychee juice, and natural honey are mixed, and the prickly pear... The proportions of pear microfiltered juice, apple juice, snow pear juice, lemon juice, lychee juice, and natural honey are suitable. The apple juice, snow pear juice, lemon juice, lychee juice, and natural honey work together to improve the sour and astringent taste of prickly pear microfiltered juice, solving the problem that prickly pear juice is difficult for the public to accept due to its sour and astringent taste. This achieves nutritional complementarity and taste optimization, giving the prickly pear compound beverage in this embodiment a good taste and stable blood lipid-lowering function. It also helps to increase people's acceptance of the prickly pear compound beverage produced by the preparation method in this embodiment, and can also expand the audience of the prickly pear compound beverage, which is conducive to increasing the market value of the prickly pear compound beverage.
[0058] In one embodiment of this application, the filtration treatment of the obtained prickly pear pulp specifically involves: The obtained prickly pear pulp was filtered using a microfiltration membrane with a pore size of 0.1-1.0 μm at a temperature of 40-50℃, and a filtration pressure of 0.1-0.3 MPa was applied to the prickly pear pulp during the filtration process. The specific steps for adding a complex enzyme to the obtained prickly pear microfilter juice for enzymatic hydrolysis are as follows: Based on the weight of prickly pear fruit raw material required to produce prickly pear microfiltered juice for enzymatic hydrolysis, measure 0.05-0.2% of the required weight of prickly pear fruit raw material to obtain the amount of compound enzyme to be added. Add the measured amount of compound enzyme to the prickly pear microfiltered juice for enzymatic hydrolysis and carry out enzymatic hydrolysis at a temperature of 40-55℃ for 1-3 hours. The enzyme activity ratio of pectinase, cellulase and glucanase is (0.8-1.2):(0.8-1.2):(0.8-2.2).
[0059] In this embodiment, the filtration process is carried out at a temperature of 40-50℃. The temperature of the filtration process is suitable to avoid damage to heat-sensitive nutrients such as vitamins in the prickly pear microfiltered juice due to excessively high temperature, and also to avoid increased viscosity of the prickly pear pulp due to low temperature, which would result in a slower filtration speed. Furthermore, using a microfiltration membrane with a pore size of 0.1-1.0μm to filter the obtained prickly pear pulp helps to ensure the quality of the obtained prickly pear microfiltered juice. Furthermore, applying a filtration pressure of 0.1-0.3MPa to the obtained prickly pear pulp during the filtration process helps to ensure the filtration rate and avoid damage to the microfiltration membrane structure due to excessive filtration pressure.
[0060] In one embodiment of this application, the obtained prickly pear compound juice is homogenized under a pressure of 20-30 MPa.
[0061] In this embodiment, the obtained prickly pear compound juice is homogenized under a pressure of 20-30 MPa. The suitable pressure condition helps to ensure that the particles in the prickly pear compound juice are sufficiently refined, reducing the roughness of the prickly pear compound juice and making the obtained prickly pear compound juice smoother and more mellow, thus optimizing the taste. It also helps to avoid the rapid temperature rise of the prickly pear compound juice due to excessive pressure, which would indirectly destroy the vitamins in the prickly pear compound juice. Furthermore, it avoids the excessive crushing of the particles in the prickly pear compound juice, which would produce a bitter taste.
[0062] In one embodiment of this application, the enzyme inactivation treatment of the prickly pear microfilter juice after enzymatic hydrolysis is specifically carried out by heating at 85-95°C for 10-30 seconds to inactivate the enzyme in the prickly pear microfilter juice after enzymatic hydrolysis.
[0063] In one embodiment of this application, after homogenizing the obtained prickly pear compound juice, the preparation method further includes: Ultra-high temperature is used to instantaneously sterilize the homogenized prickly pear compound juice, and then the sterilized prickly pear compound juice is aseptically filled.
[0064] In this embodiment, ultra-high temperature is used to perform instantaneous sterilization on the homogenized prickly pear compound juice. Instantaneous sterilization sterilizes the prickly pear compound juice while reducing the contact time of ultra-high temperature with heat-sensitive nutrients such as vitamins in the prickly pear microfiltered juice, thus reducing the destruction of these nutrients. Furthermore, the sterilized prickly pear compound juice is aseptically filled, which facilitates the filling of the sterilized prickly pear compound juice into aseptic containers.
[0065] In this embodiment, the prickly pear compound juice that has undergone homogenization is subjected to instantaneous sterilization at ultra-high temperature. The sterilization conditions are 135-140℃ and the sterilization time is 2-5 seconds. After sterilization, it is immediately aseptically filled to obtain the finished prickly pear compound beverage. It should be noted that the prickly pear compound beverage produced in this embodiment does not contain any food additives or additional water. Example 1
[0066] This embodiment provides a prickly pear compound beverage with lipid-lowering function, which includes the following components by weight: 30 parts prickly pear microfiltered juice, 20 parts apple juice, 15 parts snow pear juice, 8 parts lemon juice, 15 parts lychee juice, and 12 parts natural honey.
[0067] The preparation method of the prickly pear compound beverage with lipid-lowering function in this embodiment includes the following steps: Step S202: Select 91kg of fresh prickly pear fruit, and wash, remove the cores and pulp the selected fresh prickly pear fruit to obtain prickly pear pulp. Step S204: Filter the obtained prickly pear pulp, collect the filtrate, and obtain prickly pear microfiltered juice; wherein, the filtration conditions are: filter the obtained prickly pear pulp with a microfiltration membrane with a pore size of 0.2 μm at a temperature of 45℃, and apply a filtration pressure of 0.2 MPa to the obtained prickly pear pulp during the filtration process. Step S206: Add a compound enzyme to the obtained prickly pear microfilter juice for enzymatic hydrolysis and complete the enzymatic hydrolysis of the prickly pear microfilter juice; wherein, the compound enzyme includes pectinase, cellulase and glucanase, the enzyme activity ratio of pectinase, cellulase and glucanase is 1:1:1.5, the amount of compound enzyme added is 0.09 kg, and 0.03 kg of pectinase, 0.03 kg of cellulase and 0.03 kg of glucanase are added, and enzymatic hydrolysis is carried out at a temperature of 48°C for 2 hours; Step S208: The prickly pear microfiltered juice that has undergone enzymatic hydrolysis is subjected to enzyme inactivation treatment, wherein the enzyme inactivation treatment is carried out by heating at 90°C for 20 seconds and then rapidly cooling. Step S210: According to the following components by weight: 30 parts prickly pear microfiltered juice, 20 parts apple juice, 15 parts snow pear juice, 10 parts lemon juice, 15 parts lychee juice, and 12 parts natural honey, 60 kg of prickly pear microfiltered juice that has undergone enzyme inactivation treatment is mixed with 40 kg of apple juice, 30 kg of snow pear juice, 16 kg of lemon juice, 30 kg of lychee juice, and 24 kg of natural honey to obtain prickly pear compound juice. Step S212: Homogenize the obtained prickly pear compound juice to obtain a prickly pear compound beverage; wherein, the homogenization is carried out under a pressure of 25 MPa. Step S214: The homogenized prickly pear compound juice is sterilized by ultra-high temperature for a short time, and then the sterilized prickly pear compound juice is aseptically filled; wherein, during the ultra-high temperature sterilization of the homogenized prickly pear compound juice, the sterilization conditions are 138℃ and the sterilization time is 3 seconds.
[0068] Product specifications for prickly pear compound beverage: Table 1 of Product Indicators for Prickly Pear Compound Beverage Product Indicators numerical values Vitamin C content 420mg / 100mL Superoxide dismutase (SOD) activity 980U / mL Total polyphenol content 120mg / 100mL Total flavonoid content 65mg / 100mL Brix 10.8 Brix pH value 4.2 Example 2
[0069] This embodiment provides a prickly pear compound beverage with lipid-lowering function, which includes the following components by weight: 25 parts prickly pear microfiltered juice, 25 parts apple juice, 20 parts snow pear juice, 10 parts lemon juice, 15 parts lychee juice, and 5 parts natural honey.
[0070] The preparation method of the prickly pear compound beverage with lipid-lowering function in this embodiment includes the following steps: Step S302: Select 76 kg of fresh prickly pear fruit, and wash, remove the cores and pulp the selected fresh prickly pear fruit to obtain prickly pear pulp. Step S304: Filter the obtained prickly pear pulp, collect the filtrate, and obtain prickly pear microfiltered juice; wherein, the filtration conditions are: filter the obtained prickly pear pulp with a microfiltration membrane with a pore size of 0.1 μm at a temperature of 40℃, and apply a filtration pressure of 0.15 MPa to the obtained prickly pear pulp during the filtration process. Step S306: Add a compound enzyme to the obtained prickly pear microfilter juice for enzymatic hydrolysis and complete the enzymatic hydrolysis of the prickly pear microfilter juice; wherein, the compound enzyme includes pectinase, cellulase and glucanase, the enzyme activity ratio of pectinase, cellulase and glucanase is 0.9:1:1.9, the amount of compound enzyme added is 0.0875 kg, and 0.025 kg of pectinase, 0.025 kg of cellulase and 0.0375 kg of glucanase are added, and enzymatic hydrolysis is carried out at a temperature of 50°C for 1.5 hours; Step S308: The prickly pear microfiltered juice that has undergone enzymatic hydrolysis is subjected to enzyme inactivation treatment, wherein the enzyme inactivation treatment is performed by heating at 88°C for 25 seconds and then rapidly cooling. Step S310: According to the following components by weight: 25 parts prickly pear microfiltered juice, 25 parts apple juice, 20 parts pear juice, 10 parts lemon juice, 15 parts lychee juice, and 5 parts natural honey, mix 50 kg of the enzyme-inactivated prickly pear microfiltered juice with 50 kg of apple juice, 40 kg of pear juice, 20 kg of lemon juice, 30 kg of lychee juice, and 10 kg of natural honey to obtain prickly pear compound juice. Step S312: Homogenize the obtained prickly pear compound juice to obtain a prickly pear compound beverage; wherein, the homogenization is carried out under a pressure of 28 MPa. Step S314: The homogenized prickly pear compound juice is sterilized by ultra-high temperature for a short time, and then the sterilized prickly pear compound juice is aseptically filled; wherein, during the ultra-high temperature sterilization of the homogenized prickly pear compound juice, the sterilization conditions are 135℃ and the sterilization time is 4 seconds.
[0071] Product specifications for prickly pear compound beverage: Table 2 of Product Indicators for Prickly Pear Compound Beverage Product Indicators numerical values Vitamin C content 350mg / 100mL Superoxide dismutase (SOD) activity 850U / mL Total polyphenol content 105mg / 100mL Total flavonoid content 58mg / 100mL Brix 10.5 Brix pH value 4.0 Example 3
[0072] This embodiment provides a prickly pear compound beverage with lipid-lowering function, which includes the following components by weight: 35 parts prickly pear microfiltered juice, 18 parts apple juice, 12 parts snow pear juice, 6 parts lemon juice, 20 parts lychee juice, and 9 parts natural honey.
[0073] The preparation method of the prickly pear compound beverage with lipid-lowering function in this embodiment includes the following steps: Step S402: Select 107 kg of fresh prickly pear fruit, and wash, remove the cores and pulp the selected fresh prickly pear fruit to obtain prickly pear pulp. Step S404: Filter the obtained prickly pear pulp, collect the filtrate, and obtain prickly pear microfiltered juice; wherein, the filtration conditions are: filter the obtained prickly pear pulp using a microfiltration membrane with a pore size of 0.3 μm at a temperature of 50°C, and apply a filtration pressure of 0.25 MPa to the obtained prickly pear pulp during the filtration process. Step S406: Add a compound enzyme to the obtained prickly pear microfilter juice for enzymatic hydrolysis and complete the enzymatic hydrolysis of the prickly pear microfilter juice; wherein, the compound enzyme includes pectinase, cellulase and glucanase, the enzyme activity ratio of pectinase, cellulase and glucanase is 1:1:1.8, the amount of compound enzyme added is 0.01225 kg, and 0.035 kg of pectinase, 0.035 kg of cellulase and 0.0525 kg of glucanase are added, and enzymatic hydrolysis is carried out at a temperature of 45℃ for 2.5 hours; Step S408: The prickly pear microfiltered juice that has undergone enzymatic hydrolysis is subjected to enzyme inactivation treatment, wherein the enzyme inactivation treatment is carried out by heating at 92°C for 15 seconds and then rapidly cooling. Step S410: According to the following components by weight: 35 parts prickly pear microfiltered juice, 18 parts apple juice, 12 parts snow pear juice, 6 parts lemon juice, 20 parts lychee juice, and 9 parts natural honey, 70 kg of prickly pear microfiltered juice that has undergone enzyme inactivation treatment is mixed with 36 kg of apple juice, 24 kg of snow pear juice, 12 kg of lemon juice, 40 kg of lychee juice, and 18 kg of natural honey to obtain prickly pear compound juice. Step S412: Homogenize the obtained prickly pear compound juice to obtain a prickly pear compound beverage; wherein, the homogenization is carried out under a pressure of 22 MPa. Step S414: The homogenized prickly pear compound juice is sterilized by ultra-high temperature for a short time, and then the sterilized prickly pear compound juice is aseptically filled; wherein, during the ultra-high temperature sterilization of the homogenized prickly pear compound juice, the sterilization conditions are 140℃ and the sterilization time is 2 seconds.
[0074] Product specifications for prickly pear compound beverage: Table 3 of Product Indicators for Prickly Pear Compound Beverage Product Indicators numerical values Vitamin C content 480mg / 100mL Superoxide dismutase (SOD) activity 1100U / mL Total polyphenol content 135mg / 100mL Total flavonoid content 72mg / 100mL Brix 10.5 Brix pH value 3.8 Zebrafish experimental data Model building: A hyperlipidemia model was established by exposing 3-day-old zebrafish fry to embryo culture medium containing 0.2% cholesterol for 7 consecutive days.
[0075] Group processing: The zebrafish that were successfully modeled were randomly divided into 4 groups, with 30 fish in each group.
[0076] Zebrafish random grouping table Group condition normal control group Normal embryo culture medium Model control group Embryo culture medium containing 0.2% cholesterol Experimental group 1 Model culture medium + product from Example 1 of this invention (10 μL / mL) Experimental group 2 Model culture medium + single-ingredient prickly pear juice (10 μL / mL) Seven days after treatment, blood lipid-related indicators of zebrafish in each group were measured to obtain experimental results.
[0077] Experimental results detection indicators normal control group Model control group Experimental group 1 Experimental group 2 Total cholesterol (mmol / L) 2.15±0.18 4.89±0.32 3.35±0.27 4.02±0.29 Triglycerides (mmol / L) 1.32±0.11 3.67±0.24 2.18±0.18 2.89±0.21 High-density lipoprotein (mmol / L) 0.89±0.07 0.45±0.05 0.69±0.06 0.56±0.05 lipid accumulation area (%) 5.2±0.4 28.6±2.1 13.8±1.3 19.5±1.6 Results Analysis Cholesterol-lowering effect: The total cholesterol level in experimental group 1 decreased by 31.5% compared with the model control group, which was significantly better than the 17.8% decrease rate in experimental group 2.
[0078] Triglyceride-lowering effect: The triglyceride level in experimental group 1 decreased by 40.6% compared with the model control group, which was significantly better than the 21.3% decrease rate in experimental group 2.
[0079] Increased high-density lipoprotein: The high-density lipoprotein level in experimental group 1 was 53.3% higher than that in the model control group, which was better than the 24.4% increase in experimental group 2.
[0080] Reducing lipid accumulation: The lipid accumulation area in experimental group 1 was reduced by 51.7% compared with the model control group, which was significantly better than the 31.8% reduction rate in experimental group 2.
[0081] Safety assessment Acute toxicity tests showed that the product of this invention had no significant toxicity to zebrafish at a concentration of 50 μL / mL, and the median lethal concentration (LC50) was greater than 100 μL / mL, indicating that the product has good safety.
[0082] Product stability test Experimental Design The product of Example 1 of the present invention was stored at 4℃, 25℃ and 37℃ respectively, and samples were taken periodically to test various indicators of the product.
[0083] Experimental results Storage conditions Storage time Vitamin C retention rate (%) SOD activity retention rate (%) Sensory quality 4℃ 0 days 100 100 excellent 4℃ 30 days 93.1 90.5 excellent 4℃ 60 days 88.4 86.2 good 25℃ 0 days 100 100 excellent 25℃ 30 days 86.8 82.7 good 25℃ 60 days 78.2 74.3 Acceptable 37℃ 0 days 100 100 excellent 37℃ 30 days 80.3 75.1 Acceptable 37℃ 60 days 70.6 65.8 Acceptable Experimental results show that the product of this invention maintains good quality after being stored at 4℃ for 60 days, and can be stably stored at 25℃ for more than 30 days.
[0084] Sensory evaluation experiment Experimental Design Fifty professional sensory evaluators were invited to conduct sensory evaluations of the product of this invention. The evaluation indicators included: appearance, aroma, taste, sweetness, acidity, and aftertaste.
[0085] Evaluation results Evaluation indicators Score (out of 10) Evaluation results Appearance 9.2 It has a bright orange-yellow color and good clarity. aroma 8.9 The fruit aroma is rich and harmonious, with a prominent lychee fragrance. taste 9.1 Smooth texture, no astringency Sweetness 8.7 The sweetness is moderate, and the honey flavor is natural. acidity 8.5 Balanced acidity, refreshing lemon flavor Aftertaste 8.8 Long-lasting aftertaste, with a persistent fruity aroma. Overall evaluation 8.9 excellent Sensory evaluation results show that the product of this invention has good sensory quality and high consumer acceptance.
[0086] According to another aspect of this application, the prickly pear compound beverage with the above-mentioned function of lowering blood lipids or the prickly pear compound beverage prepared by the above-mentioned method of preparing the prickly pear compound beverage with the above-mentioned function of lowering blood lipids is applied in a blood lipid-lowering food, wherein the blood lipid-lowering food has at least one of the following: lowering cholesterol, lowering triglycerides, and increasing high-density lipoprotein.
[0087] In this embodiment, the prickly pear compound beverage is used in lipid-lowering foods. The prickly pear compound beverage contains prickly pear microfiltered juice, apple juice, pear juice, lemon juice, lychee juice and natural honey. The ratio of prickly pear microfiltered juice, apple juice, pear juice, lemon juice, lychee juice and natural honey is suitable. Apple juice, pear juice, lemon juice, lychee juice and natural honey together improve the lack of sour and astringent taste of prickly pear microfiltered juice, solve the problem that prickly pear juice is difficult for the public to accept due to its sour and astringent taste, achieve nutritional complementarity and taste optimization, and has at least one of the following effects: lowering cholesterol, lowering triglycerides and increasing high-density lipoprotein.
[0088] In addition to the technical solutions disclosed in this embodiment, conventional technical solutions in this technical field can be referred to for the microfiltration membrane and its working principle in this invention. However, these conventional technical solutions are not the focus of this invention and will not be described in detail here.
[0089] It should be noted that the term "comprising" and its variations used in the embodiments of this application are open-ended, meaning "including but not limited to". The term "based on" means "at least partially based on". The term "one embodiment" means "at least one embodiment"; the term "another embodiment" means "at least one additional embodiment"; and the term "some embodiments" means "at least some embodiments". The modifications of "one" and "multiple" mentioned in the embodiments of this application are illustrative and not restrictive. Those skilled in the art should understand that, unless explicitly indicated otherwise in the context, they should be understood as "one or more".
[0090] The term "embodiment" in this specification refers to a specific feature, structure, or characteristic described in connection with an embodiment that may be included in at least one embodiment of the invention. The appearance of this phrase in various places throughout the specification does not necessarily imply the same embodiment, nor does it imply that it is independent of or alternative to other embodiments. The various embodiments in this specification are described in a related manner, and similar or identical parts between embodiments can be referred to mutually.
[0091] The above are merely preferred embodiments of this application and are not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.
Claims
1. A prickly pear compound beverage with lipid-lowering function, characterized in that, It comprises the following components by weight: 20-40 parts prickly pear microfiltered juice, 15-25 parts apple juice, 10-20 parts pear juice, 5-10 parts lemon juice, 10-20 parts lychee juice, and 3-12 parts natural honey.
2. The prickly pear compound beverage with lipid-lowering function according to claim 1, characterized in that, The prickly pear microfilter juice is obtained by enzymatic hydrolysis with a compound enzyme, which includes pectinase, cellulase and glucanase. The enzyme activity ratio of the pectinase, cellulase and glucanase is (0.8-1.2):(0.8-1.2):(0.8-2.2).
3. The prickly pear compound beverage with lipid-lowering function according to claim 2, characterized in that, The enzyme activity ratio of the pectinase, the cellulase and the glucanase is 1:1:(1-2).
4. The prickly pear compound beverage with lipid-lowering function according to claim 2, characterized in that, The amount of the compound enzyme added is 0.05-0.2% of the weight of the prickly pear fruit raw material required to produce prickly pear microfiltered juice for enzymatic hydrolysis with the added compound enzyme.
5. The prickly pear compound beverage with lipid-lowering function according to claim 1, characterized in that, The prickly pear compound beverage contains no less than 300 mg / 100 mL of vitamin C and no less than 800 U / mL of superoxide dismutase activity.
6. A prickly pear compound beverage with lipid-lowering function, characterized in that, The prickly pear compound beverage contains no less than 300 mg / 100 mL of vitamin C and no less than 800 U / mL of superoxide dismutase activity.
7. A method for preparing a prickly pear compound beverage with lipid-lowering function, used to prepare the prickly pear compound beverage with lipid-lowering function as described in any one of claims 1 to 5, characterized in that, The preparation method includes: Fresh prickly pear fruits are selected, and the selected fresh prickly pear fruits are washed, pitted, and pulped to obtain prickly pear pulp. The obtained prickly pear pulp was filtered, and the filtrate was collected to obtain prickly pear microfiltered juice. Add a compound enzyme to the obtained prickly pear microfilter juice for enzymatic hydrolysis, and complete the enzymatic hydrolysis of the prickly pear microfilter juice. The prickly pear microfiltered juice that has undergone enzymatic hydrolysis is then subjected to enzyme inactivation treatment; According to any one of the above claims 1 to 5, the prickly pear compound beverage with lipid-lowering function is made by mixing prickly pear microfiltered juice that has undergone enzyme inactivation treatment with apple juice, pear juice, lemon juice, lychee juice and natural honey to obtain prickly pear compound juice. The obtained prickly pear compound juice was homogenized to obtain a prickly pear compound beverage.
8. The preparation method of the prickly pear compound beverage with lipid-lowering function according to claim 7, characterized in that, The specific steps for filtering the obtained prickly pear pulp are as follows: The obtained prickly pear pulp was filtered using a microfiltration membrane with a pore size of 0.1-1.0 μm at a temperature of 40-50℃, and a filtration pressure of 0.1-0.3 MPa was applied to the prickly pear pulp during the filtration process. The specific steps of adding a compound enzyme to the obtained prickly pear microfilter juice for enzymatic hydrolysis are as follows: Based on the weight of prickly pear fruit raw material required to produce prickly pear microfiltered juice to be enzymatically hydrolyzed with the added compound enzyme, measure the compound enzyme at 0.05-0.2% of the required weight of prickly pear fruit raw material to obtain the amount of compound enzyme to be added. Add the measured amount of compound enzyme to the prickly pear microfiltered juice to be enzymatically hydrolyzed with the added compound enzyme, and carry out enzymatic hydrolysis at a temperature of 40-55℃ for 1-3 hours. The enzyme activity ratio of the pectinase, cellulase and glucanase is (0.8-1.2):(0.8-1.2):(0.8-2.2).
9. The preparation method of the prickly pear compound beverage with lipid-lowering function according to claim 7, characterized in that, The homogenization of the obtained prickly pear compound juice was carried out under a pressure of 20-30 MPa.
10. The method for preparing the prickly pear compound beverage with lipid-lowering function according to any one of claims 7 to 9, characterized in that, After homogenizing the obtained prickly pear compound juice, the preparation method further includes: Ultra-high temperature is used to instantaneously sterilize the homogenized prickly pear compound juice, and then the sterilized prickly pear compound juice is aseptically filled.
11. The application of a prickly pear compound beverage with lipid-lowering function as described in any one of claims 1 to 5, or a prickly pear compound beverage with lipid-lowering function as described in any one of claims 7 to 10, in lipid-lowering foods, characterized in that, The lipid-lowering food has at least one of the following properties: lowering cholesterol, lowering triglycerides, and increasing high-density lipoprotein.