Phyllanthus emblica and green plum composite fruit juice with anti-oxidation effect and preparation method thereof

Abstract

According to the emblic leafflower fruit and green plum composite fruit juice with the anti-oxidation effect and the preparation method thereof, emblic leafflower fruit juice prepared at low temperature after being pretreated by a non-thermal processing technology pulsed electric field is innovatively and reasonably matched with green plum fruit juice raw materials, and the acidity adjusting and aroma enhancing effects of the green plum juice are combined; the astringent taste is reduced through the acid-base complexing effect while more nutritional ingredients are reserved, the delicate flavor of the compound fruit juice is increased through a certain synergistic effect between the green plum juice and the emblic leafflower fruit juice, the astringent taste of the emblic leafflower fruit juice and the sour taste of the green plum juice can be well matched under a certain proportion, and the compound fruit juice is sour, sweet and palatable and has a good taste. The phyllanthus emblica fruit juice prepared by the method has the advantages that the taste of the phyllanthus emblica fruit juice is obviously better than that of compound juice of single juice, and the phyllanthus emblica fruit juice has high antioxidant activity, can be applied to the fields of functional beverages, food supplements and beauty and health care, and solves the problems of serious product homogenization and poor taste in traditional phyllanthus emblica fruit juice processing.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food and health products, in particular to a phyllanthus emblica and green plum compound juice with antioxidant effect and a preparation method thereof. BACKGROUND

[0002] Phyllanthus emblica L. is a fruit with medicinal and edible properties, rich in vitamin C, polyphenols, flavonoids, minerals, amino acids, dietary fiber and other nutrients and functional ingredients. The vitamin C content in the pulp is as high as 1.38 mg / g, nearly 20 times higher than that of citrus, and its related products can replace synthetic nutritional supplements or antioxidants. However, the abundant gallic acid and ellagic acid in phyllanthus emblica limits its industrial application due to its astringent taste.

[0003] The flavor can be improved by enzymatic hydrolysis, fermentation or astringency removal process, but there are problems such as prominent grassy flavor and residual astringency. For example, patent CN116998646A uses pectin methylesterase and protease M for synergistic treatment, which improves the sweet aftertaste flavor, but does not solve the strong astringency caused by phyllanthus emblica tannin. CN 118303564 A discloses a preparation method of phyllanthus emblica fresh squeezed juice with enhanced sweet aftertaste flavor. Fresh and complete phyllanthus emblica fruits are washed clean, the seeds are removed, and the fruits are separated into pulp and peel. The peel is mixed with water at a mass ratio of 1:(1-3), then treated by pulse electric field at an electric field strength of 2-6 kV / cm, pulse number of 100-200 times and pulse frequency of 15 Hz, and then drained of water to obtain the pulse electric field treated peel. The pulp and the pulse electric field treated peel are mixed at a mass ratio of (1-5):1, then squeezed to separate the residue to obtain the phyllanthus emblica fresh squeezed juice. The phyllanthus emblica fresh squeezed juice is treated by pulse electric field in a flowing state at an electric field strength of 10-20 kV / cm, a frequency of 50-200 Hz, a duration of 1-4 min and a pulse width of 6-10 μs to obtain the phyllanthus emblica fresh squeezed juice with enhanced sweet aftertaste flavor. The principle is that the high-voltage pulse has strong instantaneous destructive power, low average power and no obvious heat production, which realizes rapid and efficient application in functional active ingredient extraction. However, the treatment process is complex, the pulp and peel need to be treated separately and then mixed for squeezing. In addition, the existing technology focuses on the optimization of single raw material, and lacks diversified compound products. SUMMARY

[0004] The purpose of the present application is to provide a phyllanthus emblica and green plum compound juice with antioxidant effect and a preparation method thereof. The application innovatively combines the acid regulation and flavor enhancement of green plum juice, reduces the astringency of single juice through acid-base complexation, and the taste is significantly better than that of single phyllanthus emblica and green plum. The taste is sour and sweet, and has high antioxidant activity, which solves the problems of serious product homogenization and poor taste in traditional phyllanthus emblica juice processing.

[0005] The present application is implemented by the following technical solutions:

[0006] The raw materials of the compound juice of phyllanthus emblica and green plum with antioxidant effect include phyllanthus emblica juice and green plum juice, and the weight ratio of the two is 55-65:4-10, and further includes sucrose and pure water.

[0007] Preferably, the raw materials of the compound juice of phyllanthus emblica and green plum include the following components by weight: 55-65 parts by weight of phyllanthus emblica juice, 4-10 parts by weight of green plum juice, 6-10 parts by weight of sucrose, and the rest is pure water, and the total weight of the raw materials is 100 parts by weight.

[0008] More preferably, the raw materials of the compound juice of phyllanthus emblica and green plum include the following components by weight: 60-62 parts by weight of phyllanthus emblica juice, 4-5 parts by weight of green plum juice, 8 parts by weight of sucrose, and the rest is pure water, and the total weight of the raw materials is 100 parts by weight.

[0009] The preparation method of the phyllanthus emblica juice is as follows: fresh phyllanthus emblica fruits with uniform size and 90% maturity are removed from stems and peduncles, cleaned, and then subjected to pulse electric field treatment. After the treatment, the pits are removed and put into a cell disruptor to be broken into uniform and fine granular tissues. After being filtered by double-layer 100-mesh gauze, the filtered juice is put into a high-speed centrifuge under the condition of 6000-8000 rpm, and centrifuged for 10-15 min to obtain clear phyllanthus emblica juice.

[0010] Preferably, before the phyllanthus emblica fruits are removed from pits and broken, the pulse electric field treatment parameters used are electric field intensity of 6-10 kV / cm, treatment time of 120-180 s, pulse width of 6-12 μs, and pulse frequency of 20-60 Hz.

[0011] Preferably, the average diameter of the phyllanthus emblica fruits is 1.5-2.5 cm, and the weight of each fruit is 9.0-15.0 g.

[0012] The preparation method of the green plum juice is as follows: fresh green plum fruits with uniform size and 90% maturity are removed from stems and peduncles, cleaned, and then subjected to pulse electric field treatment to improve juicing efficiency. After the treatment, the pits are removed and put into a cell disruptor to be broken into uniform and fine granular tissues. After being filtered by double-layer 80-120-mesh gauze, the filtered juice is put into a high-speed centrifuge under the condition of 6000-8000 rpm, and centrifuged for 10-15 min to obtain clear green plum juice.

[0013] Preferably, before the green plum fruits are removed from pits and broken, the pulse electric field treatment parameters used are electric field intensity of 6-10 kV / cm, treatment time of 120-180 s, pulse width of 6-12 μs, and pulse frequency of 20-60 Hz.

[0014] The preparation method of the phyllium-ume compound juice is as follows: phyllium juice, ume juice, sucrose and purified water are mixed at 40-45 DEG C, homogenized, the pressure is 15-25 MPa, then filled and sterilized, sterilized by water bath at 65-75 DEG C for 30-40 min, and aseptically filled and cooled.

[0015] Preferably, the homogenization time is 5-10 min.

[0016] The total phenol content of the obtained phyllium-ume compound juice is 1.7-2.25 mg GAE / mL, and the total solid content TSS is 12-20 °Brix.

[0017] The phyllium-ume compound juice has the following beneficial effects: the phyllium juice prepared at low temperature by non-thermal processing technology pulse field pretreatment is innovatively reasonably matched with ume juice raw materials, the acid and fragrance of the ume juice are combined, more nutritional ingredients are retained, the astringency is reduced by acid-base complexation, there is a certain synergistic effect between the ume juice and the phyllium juice to increase the fresh taste of the compound juice, the astringency of the phyllium juice and the sour taste of the ume juice can be well matched at a certain ratio, the compound juice obtained is sour and sweet, the taste is obviously better than that of single juice, has high antioxidant activity, and can be applied to the fields of functional beverages, food supplements and beauty and health care. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 is the electronic tongue radar chart of the phyllium-ume compound juice of Example 5, the phyllium juice of Comparative Example 1 and the ume juice of Comparative Example 2. DETAILED DESCRIPTION

[0019] The following is a further description of the present application, but not a limitation of the present application.

[0020] Example 1: A phyllium-ume compound juice with antioxidant efficacy and a preparation method thereof

[0021] The phyllium-ume compound juice raw material comprises the following components by weight: 58 parts by weight of phyllium juice, 8 parts by weight of ume juice, 8 parts by weight of sucrose (crushed to pass through an 80-mesh screen), and 26 parts by weight of purified water, and the total weight of the components is 100 parts by weight.

[0022] The preparation method of the phyllium juice is as follows: fresh phyllium fruits without damage, uniform size and 9 / 10 maturity are selected, the stems and peduncles are removed, and the fruits are cleaned, then subjected to pulse field treatment, the parameters are electric field intensity 8 kV / cm, treatment time 150 s, pulse width 10 μs, and pulse frequency 400 Hz. After the treatment, the pits are removed and put into a wall-breaking machine to break into uniform and fine granular tissue, filtered through double-layer 100-mesh gauze, and then put into a high-speed centrifuge under the condition of 6000 rpm, centrifuged for 10 min to obtain clear phyllium juice.

[0023] The preparation method of the green plum juice is as follows: fresh green plum fruits without damage, uniform size and 9 / 10 maturity are taken, the stems and peduncles are removed, and the green plum fruits are cleaned and subjected to pulsed electric field treatment. The treatment parameters are electric field intensity of 8 kV / cm, treatment time of 150 s, pulse width of 10 μs, and pulse frequency of 400 Hz. After the treatment, the pits are removed and the green plum fruits are crushed into uniform fine particles in a wall-breaking machine. After filtration through double-layer 100-mesh gauze, the green plum juice is obtained by centrifugation at 6000 rpm for 10 min.

[0024] The phyllium fruit juice 58 parts by weight, green plum juice 8 parts by weight, sucrose 8 parts by weight and pure water 26 parts by weight are heated to 45℃ and uniformly mixed, and homogenized for 8 min at a homogenization pressure of 20 MPa to obtain a mixture; then the mixture is sterilized by filling and sterilization, and the phyllium green plum compound juice is obtained by sterile cold filling.

[0025] Example 2

[0026] With reference to the reference example 1, the difference is that the raw materials of the phyllium green plum compound juice include the following components by weight: phyllium fruit juice 56 parts by weight, green plum juice 10 parts by weight, sucrose (crushed through an 80-mesh screen) 8 parts by weight, and pure water 26 parts by weight. In the preparation method of the phyllium fruit juice and the green plum juice, the pulsed electric field treatment parameters are: electric field intensity of 6 kV / cm, treatment time of 180 s, pulse width of 12 μs, and pulse frequency of 60 Hz. In the preparation of the phyllium green plum compound juice, the homogenization treatment is performed for 5 min at a homogenization pressure of 15 MPa, and the phyllium green plum compound juice is obtained by sterile cold filling after sterilization by filling and sterilization at 75℃ for 30 min.

[0027] Example 3

[0028] With reference to the reference example 1, the difference is that the raw materials of the phyllium green plum compound juice include the following components by weight: phyllium fruit juice 62 parts by weight, green plum juice 4 parts by weight, sucrose (crushed through an 80-mesh screen) 10 parts by weight, and pure water 24 parts by weight. In the preparation method of the phyllium fruit juice and the green plum juice, the pulsed electric field treatment parameters are: electric field intensity of 10 kV / cm, treatment time of 150 s, pulse width of 8 μs, and pulse frequency of 40 Hz. In the preparation of the phyllium green plum compound juice, the mixture is obtained by heating to 50℃ and uniformly mixing the materials, homogenizing for 5 min at a homogenization pressure of 20 MPa, and then sterilizing by filling and sterilization at 70℃ for 40 min, and the phyllium green plum compound juice is obtained by sterile cold filling.

[0029] Example 4

[0030] Reference Example 1, except that the raw materials for the compound juice of emblica and green plum included the following components by weight: 60 parts by weight of emblica juice, 6 parts by weight of green plum juice, 8 parts by weight of sucrose (ground to pass through an 80-mesh screen), and 26 parts by weight of purified water. The pulsed electric field treatment parameters in the preparation method for the emblica juice and the green plum juice were as follows: electric field strength of 10 kV / cm, treatment time of 150 s, pulse width of 8 μs, and pulse frequency of 40 Hz. In the preparation of the compound juice of emblica and green plum, the temperature was raised to 50°C and the materials were uniformly mixed, homogenized for 10 min at a pressure of 20 MPa, and then filled and sterilized by using a water bath at 70°C for 40 min, after which sterile cold filling was performed to obtain the compound juice of emblica and green plum.

[0031] Example 5

[0032] Reference Example 1, except that the raw materials for the compound juice of emblica and green plum included the following components by weight: 60 parts by weight of emblica juice, 6 parts by weight of green plum juice, 8 parts by weight of sucrose (ground to pass through an 80-mesh screen), and 26 parts by weight of purified water. The pulsed electric field treatment parameters in the preparation method for the emblica juice and the green plum juice were as follows: electric field strength of 10 kV / cm, treatment time of 150 s, pulse width of 8 μs, and pulse frequency of 40 Hz. In the preparation of the compound juice of emblica and green plum, the temperature was raised to 50°C and the materials were uniformly mixed, homogenized for 10 min at a pressure of 20 MPa, and then filled and sterilized by using a water bath at 70°C for 40 min, after which sterile cold filling was performed to obtain the compound juice of emblica and green plum.

[0033] Comparative Example 1: Emblica Juice Beverage and Preparation Process

[0034] Reference Example 1, except that the raw materials included the following components by weight: 66 parts by weight of emblica juice, 8 parts by weight of sucrose (ground to pass through an 80-mesh screen), and 26 parts by weight of purified water, with the total weight of the components being 100 parts by weight.

[0035] The preparation method for the emblica juice was the same as in Example 1. The preparation method was as follows: fresh emblica fruits that were uniform in size and had 90% ripeness were de-stemmed and cleaned, after which pulsed electric field treatment was performed. The treatment parameters were as follows: electric field strength of 8 kV / cm, treatment time of 150 s, pulse width of 10 μs, and pulse frequency of 400 Hz. After the treatment, the pits were removed and the fruits were broken into a uniform, fine-grained tissue using a cell disrupter. The tissue was filtered using double-layer 100-mesh gauze and then centrifuged at 6000 rpm for 10 min to obtain clear emblica juice.

[0036] The phyllium fruit juice 66 parts by weight, sucrose 8 parts by weight and pure water 26 parts by weight, heated to 45℃ and the material is uniformly mixed, homogenization treatment 8min, homogenization pressure is 25MPa, get mixed material; then filling sterilization, using 65℃ water bath 40min sterilization, sterile cold filling to get phyllium fruit juice beverage.

[0037] Comparative example 2: green plum juice beverage and preparation process

[0038] Reference example 1, the difference is that the raw material includes the following components by weight: green plum juice 66 parts by weight, sucrose (crushed through 80 mesh screen) 8 parts by weight, pure water 26 parts by weight, the total weight of the components is 100 parts by weight.

[0039] The preparation method of green plum juice is the same as example 1. The preparation method of green plum juice is as follows: take fresh, uniform size, 9 / 10 maturity of green plum fruit, remove stem and peduncle, clean, then pulse electric field treatment. The treatment parameters are electric field intensity 8kV / cm, treatment time 150s, pulse width 10μs, pulse frequency 400Hz. After treatment, remove the core and put into the wall breaking machine to break into uniform fine particles, filter with double layer 100 mesh gauze, then put into high speed centrifuge under the condition of 6000rpm, centrifuge for 10min, get clear green plum juice.

[0040] The green plum juice 66 parts by weight, sucrose 8 parts by weight and pure water 26 parts by weight, heated to 45℃ and the material is uniformly mixed, homogenization treatment 8min, homogenization pressure is 25MPa, get mixed material; then filling sterilization, using 65℃ water bath 40min sterilization, sterile cold filling to get green plum juice beverage.

[0041] The phyllium green plum compound juice obtained in the above examples 1-5 and the fruit juice beverage obtained in comparative examples 1-2 are compared as follows:

[0042] 1. Compare the color, flavor and taste test results of each group of juice, the results are shown in table 1:

[0043] Table 1 comparison of sensory evaluation of fruit juice beverage

[0044]

[0045] It can be seen that the phyllium green plum compound juice with antioxidant efficacy prepared in examples 1-5 has good flavor and taste. Among them, the effect of example 5 is the best, the flavor is harmonious, and the sweet and sour taste is suitable for eating, which is the best embodiment of the present application. Compared with example 5, comparative example 1 only uses single phyllium juice, highlights the astringent taste, and slightly has a sweet aftertaste. Comparative example 2 only uses single green plum juice, highlights its obvious sour taste, and has poor taste experience. Compared with comparative example 1, example 1 increases green plum juice, and the prepared phyllium green plum compound juice with antioxidant efficacy has obvious improvement in astringent taste, slightly sour taste, and sweet aftertaste. Examples 2-5 adjust and optimize the addition amount of green plum juice on the basis of example 1, and it is found that the astringent taste of phyllium juice and the sour taste of green plum juice can be well matched at a certain ratio, reducing the astringent taste while providing the sweet and sour taste of the compound juice. It is proved that the present application selects suitable phyllium juice and green plum juice in a certain ratio, and under suitable preparation conditions, the prepared phyllium green plum compound juice with antioxidant efficacy has the advantages of sweet and sour taste, balanced taste, and slightly sweet aftertaste.

[0046] 2, compare the changes of pH, total phenol content, total acid content and antioxidant efficacy (DPPH free radical scavenging ability) of each group of juice, total phenol is determined according to the method of (Wu Min, Optimization of extraction process of phyllium polyphenol, antioxidant and anti-aging activity and its mechanism of action[D]. Sichuan Agricultural University, 2022), total acid is determined according to GB 12456-2021 national food safety standard determination method of total acid in food, DPPH free radical scavenging experiment is determined according to the method of (He Jiahuan, Effect of high pressure pulse electric field on purple sweet potato juice quality[D]. Hunan Agricultural University, 2022.), the results are shown in table 2:

[0047] Table 2 comparison of physicochemical indexes and antioxidant effect of juice beverage

[0048] Project pH Total phenols (mg GAE / mL) Total acids (mg / mL) DPPH-IC 50 (μL / mL) Example 1 2.67 3.23 10.55 0.51 Example 2 2.53 3.38 10.86 0.48 Example 3 2.88 3.76 9.88 0.32 Example 4 2.75 3.65 10.30 0.36 Example 5 2.94 3.60 10.12 0.39 Comparative Example 1 2.98 3.92 9.54 0.30 Comparative Example 2 2.42 0.76 12.80 0.62

[0049] From Table 2, it can be seen that the total phenol content of Comparative Example 1 is higher than that of Comparative Example 2, in which polyphenol substances such as tannins are the main cause of the astringent taste of Comparative Example 1. Comparative Example 2 has a higher total acid content. As compared with Comparative Examples 1 and 2, it can be seen from Example 1 that, after the pulsed electric field pretreatment, the prepared phyllium fruit juice is reasonably matched with the green plum juice, and the two juices have a synergistic effect, which significantly reduces the total phenol content, and the malic acid and citric acid in the green plum juice can significantly reduce the astringent taste perception threshold through the "acid-tannin complexing effect" (Table 1), while increasing the total acid content of the product. Examples 1-5 are based on Comparative Example 1, and the green plum juice is added. As compared with Comparative Example 1, the pH value of Examples 1-5 is significantly reduced, providing a more abundant sour taste of the juice. The pH value of Examples 1-5 is between 2.53 and 2.94, and the total phenol content is between 3.23 and 3.76 mg GAE / mL, which has certain fluctuations. The antioxidant activity of Example 3 is the strongest (0.32 μL / mL), and the antioxidant activity of Comparative Example 2 is the weakest (0.62 μL / mL). Overall, Examples 3-5 combine the high antioxidant capacity of the phyllium fruit juice and the rich acid substances of the green plum juice, and have obvious "astringency-removing" advantages in the taste test in Table 1, in which the taste test result of Example 5 is the best. As compared with Example 3, Example 5 appropriately reduces the total phenol content (3.76→3.60 mg GAE / mL) and increases the total acid content (9.88→10.12 mg / mL), which can effectively improve the flavor and taste.

[0050] 3. The electronic tongue test results of the most optimal score group Example 5 and Comparative Examples 1 and 2 are compared, as shown in Table 1. Figure 1 In Table 3, the performance of the electronic tongue sensor is described.

[0051] Table 3. Performance description of electronic tongue sensor

[0052]

[0053] From Table 1, Figure 1It can be seen that the AHS sensor shows that the sample 2 of the green plum juice can provide more sour taste than the sample 1 of the phyllium fruit juice, and the SCS sensor shows that the addition of the green plum juice can impart a certain bitter taste to the fruit juice, and the bitter taste can be masked by the addition of sucrose. The addition of sucrose significantly improves the sweetness of the compound beverage, so that the response value of the ANS sensor is increased, and the response value of the NMS sensor of the compound fruit juice is obviously higher than that of the green plum juice and the phyllium fruit juice, which is probably due to the synergistic effect between the green plum juice and the phyllium fruit juice, so that the umami of the compound fruit juice is increased. The response value of the CTS sensor of the compound fruit juice is derived from the fruit salt of the fruit juice raw material, and in addition, the PKS and CPS sensors represent the overall flavor. In summary, the sample 5 of the phyllium green plum compound beverage combines the acid, sweet, bitter, salty, fresh flavors, and the overall flavor profile is more full, and the flavor is more concentrated than each raw material juice.

[0054] The above merely describes the preferred embodiments of the present application, but the protection scope of the present application is not limited thereto, and any person skilled in the art can make equivalent replacements or changes to the technical solutions and the inventive concept of the present application within the technical range disclosed by the present application, which should be covered within the protection scope of the present application.

Claims

1. A compound fruit juice containing amla and green plum with antioxidant properties, characterized in that, The ingredients include amla juice and plum juice, with a weight ratio of 55-65:4-10, as well as sucrose and purified water.

2. The amla and plum compound juice according to claim 1, characterized in that, The raw materials include the following components by weight: 55-65 parts by weight of amla juice, 4-10 parts by weight of plum juice, 6-10 parts by weight of sucrose, and the remainder is purified water, with a total of 100 parts by weight of raw materials.

3. The amla and plum compound juice according to claim 1, characterized in that, The raw materials of the amla and plum compound juice include the following components by weight: 60-62 parts amla juice, 4-5 parts plum juice, 8 parts sucrose, and purified water, with a total raw material weight of 100 parts.

4. The amla and plum compound juice according to claim 1, characterized in that, The preparation method of amla juice is as follows: Take fresh, undamaged amla fruits of uniform size and 90% maturity, remove the stems and calyxes, wash them clean, and then treat them with a pulsed electric field. After treatment, remove the pits and put them into a high-speed blender to crush them into uniform and fine particles. After filtering with double-layer 100-mesh gauze, put them into a high-speed centrifuge at 6000-8000 rpm for 10-15 minutes to obtain clear amla juice.

5. The amla and plum compound juice according to claim 4, characterized in that, The pulsed electric field processing parameters are: electric field strength 6–10 kV / cm, processing time 120–180 s, pulse width 6–12 μs, and pulse frequency 20–60 Hz.

6. The amla and plum compound juice according to claim 1, characterized in that, The average diameter of the Phyllanthus emblica fruit is 1.5–2.5 cm, and the weight of each fruit is 9.0–15.0 g.

7. The amla and plum compound juice according to claim 1, characterized in that, The preparation method of plum juice is as follows: Take fresh, undamaged, uniform-sized plums with a ripeness of 90%, remove the stems and calyxes, wash them clean, and then treat them with a pulsed electric field. After treatment, remove the pits and put them into a high-speed blender to crush them into uniform and fine particles. After filtering with double-layer 80-120 mesh gauze, put them into a high-speed centrifuge at 6000-8000 rpm for 10-15 minutes to obtain clear plum juice.

8. The amla and plum compound juice according to claim 7, characterized in that, The pulsed electric field processing parameters are: electric field strength 6–10 kV / cm, processing time 120–180 s, pulse width 6–12 μs, and pulse frequency 20–60 Hz.

9. The method for preparing the amla and plum compound juice according to claim 1, characterized in that, The steps are as follows: Mix amla juice, plum juice, sucrose and purified water at 45-50℃, homogenize, and pressurize at 15-25MPa; then fill and sterilize by using a water bath at 65-75℃ for 30-40 minutes, followed by aseptic cold filling.

10. The preparation method according to claim 9, characterized in that, The homogenization time is 5 to 10 minutes.

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